Hi, I'm Jordan Rubin and welcome to Ancient
Medicine Today. We have a great topic that you will want to
keep your eyes on. We're going to talk about eye health, and
if you're interested in eye health, which believe it or not, most people as they age
are more concerned with the health of their eyes, maintaining their eyesight, their functionality
than they are with various disease risks. Pretty amazing.
So, we're going to talk about how to improve
your eye health, dealing with macular degeneration ,as well as improving near-sightedness and
far-sightedness. And if you are loving this information, make
sure to share it. Send this to anyone you know who has eyes. So let's get started.
Foods that improve your eye health. And folks, you should know this by now, Ancient
Medicine Today shares amazing information that can transform your health in multiple
systems and functions. So, the bottom line is, if you're consuming
foods that help your eyes, they're going to help other parts of your body as well, particularly
your brain. Let's get started.
Number one, sockeye salmon. If you are a regular viewer of Ancient Medicine
Today, then there is no shortage of salmon recommendations. But let me tell you why specifically we recommend
sockeye salmon. First and foremost, wild sockeye salmon is
the richest source of astaxanthin which is an antioxidant similar to beta-carotene but,
in my opinion, more powerful.
It quenches singlet oxygen radicals which
can do damage to the brain and the eyes. Also sockeye salmon is a great source of omega-3
fatty acids which are also important for the health of your eyes. So, when you're looking at eye health, think
about antioxidants and good fats. If you are fat deficient, you could have dry
eyes.
People think it's about being dehydrated,
no it's fat deficient. And if you don't have antioxidants, particularly
those we're going to talk about in a moment, you can have damage to your macula. I'm Jordan Rubin, this is Ancient Medicine
Today here at the Dr. Axe offices in Tennessee, and we're broadcasting live, talking to you
about six foods to improve your eye health.
Number two, eggs. The incredible, edible egg. For years eggs were vilified thinking that
they raised cholesterol because they contain cholesterol. Here's something that you should know.
In addition to powerful protein, in addition
to vitamins and minerals including B12 and vitamin E, eggs, particularly the yolk, contain
lutein. And we're going to talk about another source
of lutein that you see on the screen, spinach. Also you can get lutein in supplements, but
did you know that egg yolks contain lutein that antioxidant that helps the eyes, again
the macula? Lutein is four times more bio-available when
you consume it in egg yolks than when you consume it in supplements. People say, "Well, Jordan what way do you
consume eggs?" Here's what I've heard in the past and I believe
to be true.
If you will keep the yolk intact through soft
boiled, poached, hard boiled or even fried, call it over medium, we used to call it sunny
side up eggs, still do sometimes, bulls eye eggs, whatever you want to call it, keeping
the yolk intact is less likely to cause oxidized cholesterol, so eat eggs. I try to eat 6 to 12 a day and my cholesterol
levels, particularly my HDL, are excellent. So, egg yolks contain lutein, sockeye salmon,
astaxanthin, great for your eyes. Number three, sweet potato.
I could have gone a lot of different directions
here. Could have talked about carrots, pumpkin,
but sweet potato is a supreme source of beta-carotene. And let's face it, when you ask even a child
what nutrient is best for your eyes, they will answer vitamin A. Now, sweet potato has
something called pre-vitamin A, which means that the beta carotene in sweet potato converts
to retinol or pro-vitamin A.
Very important. Now, here's a tip. Eating sweet potatoes are great, but if you
want to get the most benefit for your eyes and your immune system and your lungs, because
beta-carotene helps all of those, consume sweet potato with some fat. Consume it with some ghee or butter to help
absorb the carotenoids.
Carotenoids and antioxidants are better absorbed
with fat which is why salmon is so ideal because it contains astaxanthin and fat. Number four, spinach. The number one source of dietary lutein, again,
this helps the macula. Why is that important if you're young? Folks, here's the deal.
As we age, our macula begins to degenerate
and when it does, we lose function in our eyes. My mother-in-law has an inability now to drive
at night and she's really not driving long distances at all, and she's just 70. Only problem is, my father-in-law has a genetic
eye disorder where he doesn't have rods and cones in his eyes youve heard of those
and he is color blind and has never driven. So now, I have two in-laws that are unable
to drive and that's in part due to my mother-in-law Janie's macular degeneration.
She's getting injections, she's getting treatments. It's really difficult. The best way to fight back is to consume these
six foods to improve eye health. Spinach can be juiced, spinach can be sauted.
Again, use fat. I love sauting spinach in olive oil, and
it's great in salads. Folks, you might have heard of oxalates. If you're prone to kidney stones, you may
want to be careful about spinach consumption or at least a lot of it.
Spinach also contains vitamin K which is great
for the bones, chlorophyll which is great for the blood. Folks, I'm Jordan Rubin here on Ancient Medicine
Today and if you're loving this information about improving your eye health, your eyesight,
reducing the risk of age related ocular degeneration and you just want to see for a long time because
you are going to live a long time, love this message, like this message and most importantly,
share this message because we're here each and everyday, Dr. Josh Axe or myself or both
of us, to transform your health because we believe that food is medicine. The number five food to improve your eyesight,
bilberry or blueberry.
Now, bilberry is a European blueberry. Blueberries or bilberries have anthocyanins. Remember folks, when it comes to eye health,
what are we looking for? Antioxidants and fats. Blueberry or bilberry is a great source of
antioxidants.
Any purple or blue food or black foods such
as dark grapes, black rice, have anthocyanins which protect the eyes and the brain. Remember what I said earlier, if you're going
to improve your eye health, you're going to also get a side benefit of improving brain
health. This whole area is going to improve, pretty
awesome. We also know blueberries are good for the
gut, blueberry is good for the immune system, it's just good all together.
I recommend consuming eight ounces to a cup
of blueberries a day. Fresh are in season sometimes, frozen all
the time. Here's a blueberry tip. The smaller the size usually is a Maine blueberry
or wild blueberry.
They're less sweet, which is why they can
be less popular, but they're richer in antioxidants because the skin and the seeds are where most
of the antioxidants and nutrition come. So, bilberry and blueberry, you can consume
bilberry tea, you can consume, bilberry and supplements, but I like the good old-fashioned
food. They're also great in smoothies because fat
helps you absorb antioxidants. That's food number five to improve your eye
health.
And number six, butter or ghee. Folks, I've said it time and time again in
this program. Fat and antioxidants improve your eyes. Butter or ghee, especially if it's from grass
fed cows, you can also make butter or ghee from goats or sheep, contains vitamin A and
also beta-carotene.
That's the yellow, beta-carotene gets transferred
from the grasses into the food. Consuming butter or ghee with sweet potato,
with spinach or on its own is absolutely amazing for your eye health, your brain health, your
heart health. It's just good all over. So we're excited, folks, that you're going
to be able to see and have healthy eyes for a long, long time.
And it's really important to understand that
food can be medicine, not just for your body, not just for your muscles, but for areas that
are difficult to reach such as your eye health. And it is one of the most common concerns
of people as they age, maintaining healthy eyes. It is so important for us to function, and
now you can improve your eye health, your eyesight like you never thought possible. So let's go over today's program on Ancient
Medicine.
The six foods to improve eye health include
sockeye salmon because it's loaded with astaxanthin and omega-3s, the perfect antioxidant fat
combo. Get it fresh, frozen or canned usually available
year round. Eggs, particularly the yolk, high-end lutein
more absorbable than supplements, great for your macula, holding your eye health in good
shape. Sweet potatoes are a rich source of beta carotene,
pre -itamin A, which is great for eyesight also other parts of the body.
Consume it with some fat for more absorption. Spinach, the richest plant source of lutein
is also amazing. Sauted, juiced or in salads, it's great
with either a dressing of olive oil, sauted in olive oil or coconut oil or ghee as we'll
talk about in a moment. Billberry, blueberry one of the most powerful
foods for eye health due to the anthocyanins, the purple or blue pigment it contains.
Eat a cup a day in smoothies or just as a
nice dessert, great with yogurt. And last but not least, butter or ghee from
grass-fed cows, pasture raised cows, is a great source of beta-carotene, vitamin A and
a good source of fats to help you absorb those antioxidants. So folks, I'm Jordan Rubin, here on Ancient
Medicine Today, helping you improve your eye health. If you've loved this information and you know
people that have eyes, share this message so they can put their eyes on the information
that will transform their health.
Make sure to share this video, post this video,
get it out there because I don't know about you, but I haven't heard a lot of good information
on improving eye health lately. And I know I need it, so do you. And we're here because we believe food is
medicine and we want to transform your health. Now remember, folks, stay tuned each and everyday
at 10:30 Central Time where we're streaming live Ancient Medicine Today.
Dr. Josh Axe and myself, one or the other
or both will be here to give you information you can't get anywhere else. On behalf of Dr. Axe, I'm Jordan Rubin wishing
you amazing eye health..
Dream English Kids Hello, Friends. I'm hungry. Me too. How about you? Let's go get something to eat.
Good idea. Let's read the menu... Hamburger chicken sandwich pizza egg onion ice cream cup of soup hot dog salad bowl of rice broccoli cake juice milk water lemonade fish juice Can I take your order? Can I take your order? Can I take your order? What would you like to eat? I would like a hamburger. I would like a chicken sandwich.
I would like a pizza. I would like an egg. And I would like an onion ice cream. Ewwww! Yucky! I would like a cup of soup.
I would like a hot dog. I would like a salad. I would like a bowl of rice. And I would like a broccoli cake.
Ewwww! Yucky! Can I take your order? Can I take your order? Can I take your order? What would you like to drink? I would like a juice. I would like a milk. I would like a water. I would like a lemonade.
And I would like a fish juice. Ewww! Yucky! One more time! Faster! Can I take your order? Can I take your order? Can I take your order? What would you like to eat? I would like a hamburger. I would like a chicken sandwich. I would like a pizza.
I would like an egg. And I would like an onion ice cream. Ewww! Yucky! I would like a cup of soup. I would like a hot dog.
I would like a salad. I would like a bowl of rice. And I would like a broccoli cake. Ewwww! Yucky! Can I take your order? Can I take your order? Can I take your order? What would you like to drink? I would like a juice.
I would like a milk. I would like a water. I would like a lemonade. And I would like a fish juice.
Ewww! Yucky! Great job! What would you like to eat? What would you like to drink? Hello. My name is Matt. What's your name? Let's learn some more!.
They may be the ultimate foodies, but even
famous chefs have foods they just can't stand and some of them are not what you'd expect. Some refuse strong spices or overpowering
herbs, while others despise some pretty common fare. Here's what some of your favorite TV chefs
just won't eat. Bananas Food Network Star Ree Drummond doesn't hold
back about what she doesn't like.
When it comes to bananas, Drummond has three
words: "Abhor, loathe and recoil." Drummond has developed a few banana recipes
for her fans over the years, but they are not her favorite. When asked about her perfect dish by Design
and Living Magazine, she immediately took a shot at the yellow fruit. "Oh gosh, well again, if it doesn't have bananas. I don't like bananas.
I like to drive that point home." Green peppers There's not much to hate about green bell
peppers. They're like lettuce crisp and crunchy
without any strong taste. But that's exactly why Chef Aaron Sanchez
told Food Network he won't touch them. "I like red bell peppers and yellow peppers,
but green bell peppers just don't taste like much of anything." Wasabi Many chefs love spicy food with bold flavors, "BAM! That's a little 'bam' right there." But not everyone can get on board.
Chef Katie Lee told the Food Network that
she just can't handle wasabi. "I love spicy food, so I'm not sure why I
have this aversion to wasabi, but I really detest it." While Lee holds the wasabi, she's up for other
spicy bites, noting that she keeps hot sauce in her purse, just like Beyonc. Airplane food Chef Anthony Bourdain travels like no one
else. So it may be a little surprising to hear that
while he spends much of his time on a plane, he never eats airplane food.
He told Bon Appetit, "No one has ever felt better after eating
plane food. I think people only eat it because they're
bored. I don't eat on planes. I like to arrive hungry." Because Bourdain refuses the plane food, he
once decided to bring his own food on his flight, but never again.
"If you want to be the most despised person
in the cabin, bring some good barbecue on and have everybody in the plane smell it." Pineapple pizza Some people think pineapple pizza is the perfect
blend of sweet and savory. Chef Gordon Ramsay disagrees. When hosting The Nightly Show, Ramsay decided
to order pizzas for the audience. Audience members called out toppings while
he phoned in the order, and when one person asked for pineapple pizza, Ramsay lost it
in his signature way.
"Let's have, umm... Ten of the... Pepperonis?" "Pineapple!" "How many pepperoni's sir?" "You don't put f----- pineapple on pizza!" [Laughter.] Deep-fried turkey Ramsay doesn't just hate pineapple pizza. He also won't do grits or an American Thanksgiving
favorite: deep fried turkey.
A friend in Los Angeles convinced him to try
it, and ... "And it was f------ disgusting." [Laughter]
"Ohhh...It's so good!" "Dry turkey? There's a reason why we only eat that bird
once a year." "I'm from the South, everything is deep fried. We dip it in concrete, and then we deep fat
fry it." Truffle oil Truffle oil just sounds elegant, so you would
think that someone as proper and elegant as Martha Stewart would be all about it. Well, you'd be wrong.
Stewart told People, "I hate truffle oil. It's horrible and horrible for you. It's made out of chemicals, and it's not pure
truffles." Coconut When chefs don't like certain foods, they
have to decide if they are still willing to create recipes with them. Many people love coconut, but Chef Giada De
Laurentiis can't stand it and doesn't like to cook with it.
She told People, "I don't like coconut. I may have one coconut recipe in all the recipes
I've ever written." Cookie dough Bizarre Foods host Andrew Zimmern told People
that even though he enjoys some of the strangest foods on the planet, he can't do raw cookie
dough and some other perfectly normal foods, including oatmeal and walnuts. "Raw cookie dough. Won't eat it.
Can't stand it. I love fermented walrus, so I get to
not like some things." Fair enough! "You gotta love this kind of thing. Mmm. 'Cuz it's kinda like eating sand." Thanks for watching! Click the Mashed icon to subscribe to our
YouTube channel.
Plus check out all this cool stuff we know
you'll love, too!.
- I hope you're having an
amazing day, it's Mark Wiens. I am in Kunming, which is the biggest city and the capital city of
Yunnan province in China and today I'm going to
take you on a Chinese street food tour, we're going to eat some of the local specialties, so I'm excited to share this entire day of Chinese street food with you. (Electronic music) - Morning guys, I'm in a bit of a rush this morning. - Let me introduce you to Jerry, he's going to be taking us around today.
It is bright and cold this
morning, it is about 8:45 am. (Market salespersons speaking Mandarin) We have made it to the biggest market in downtown Kunming, we've
got to walk through this gate. Oh, look at those mushrooms. If I come down here I can actually smell that mushroomey aroma.
There's truffles here, there's
some Matsutake mushrooms, oh yeah there's, ah, I
remember seeing those before. I don't know what most of
these mushrooms are but wow you can smell the mushroom aroma. (Market noise) (foreign language) - [Jerry] Special type of red-- - We're stopping first to eat, it's uh, well, you can see that
there are bees all over and you can, so you can
tell it's something sweet. But it looks like rice, there's both a pink version and a white version, we've got both to try, uh, I think it's a type of
like fermented rice, sweet.
How is that? - Beautiful. - [Mark] Get a little bit of the meat and, - [Jerry] Get the liquid, get liquid. This is important. - Mm, oh yeah.
It has a little bit of an
alcoholic taste but it's sweet. It's kind of like a, a rice pudding, but you can still feel the kernels of rice and then you've got the
rice wine flavor of it. Mm, oh they do have slightly a little bit of a different taste. I think the red one, is a little sweeter.
And then the white one
is a little more sour. (Speaking Mandarin) Okay they have some big huge pans of spicy chicken feet over here and people are kind of just
rummaging through them picking out chicken feet, um, but she's also giving samples, so she just handed me a
sample of chicken feet. Oh, it's a little cold. But, for chicken feet, you just sort of gnaw on it, you eat all of that cartilagey stuff and you can actually kind of crack through the bones as well.
Chicken feet have never been my favorite, but that sauce is pretty awesomely good. It's like lemony, oh you
can see lemon grass in here. The flavor is pretty good, but yeah it's kind of like a jellyish, gelatinous skin in texture. There are some little knuckles and some little bones in that guy.
Chicken feet are not my personal favorite but that sauce, that marinade
was absolutely delicious. That's the fish mint, right? That looks amazing. For chili oil, you need
to make that chili oil. (Speaking Mandarin) One of the great things about this market is that you can just walk through and people offer you samples.
Oh, that's delicious. Those little crunchy
shrimp, they're crunchy, nicely salted, you can taste
the chili flavor in there. And it's almost like a, oh yeah, it tastes like bell peppers. (Frying sound) I saw, I actually heard
the dumplings sizzling and this is a type of, it's like a half moon shaped dumpling.
He's grilling them, or cooking them over the hot griddle and he, first he takes the raw dumplings, he lays them onto the hot griddle. He poured on a little bit of oil so they sizzle, and so they both cook and
fry sort of at the same time. They're hot and fresh. This looks delicious and smells fantastic.
I think it's mostly filled with, I think I can smell some chives in there. Oh, that's tasty. Oh, it's a little bit greasy, but, yeah that's mostly chive I think and maybe I don't know if it's egg inside of it and then the wrapper is crispy and gummy. Yeah, that's really tasty.
Mm, nice and salty and oily. (Foreign language) - [Jerry] Okay, yes. Oh, this is it, this is her shop. She's selling pickles, she wanted to see herself in the camera.
- Oh, she's so friendly, she's so nice. And I think right next door we're going to try some of the local roast duck. - [Jerry] He's the
owner of the duck stall, she's the owner of all the pickles. - [Mark] Okay.
Yeah, something I was
really interested to try in Yunnan is a local style of roast duck which some people say, it compares to the one of the most famous roast
duck like from Beijing. But this is the local one from Yinyang and they're just little small ducks, they're roasting them right here. It's a busy shop. The owner said you have
to buy a whole duck but we're going to try
to get a taste test.
The owner is really friendly. On second thought, we have decided that it is very necessary to get
ourselves a whole duck. They're pretty small. The ducks here are selling out so fast.
Very good, very good, they're
selling out so fast here. They're just, like this
whole cabinet was full when we arrived here and now
there's only four ducks left. She has very kindly
given me a plastic glove to taste a piece right now. Absolutely beautiful, the skin
is perfectly golden, okay.
Oh, oh wow. - My god, even without
salt, it's good enough. - Yeah, yeah, yeah. Oh it's so incredibly moist.
That's unbelievable, it's moist, it's not, it's not dry at all. Um, the skin is crispy, that's really properly good. More ducks are coming. (Techno music and market sounds) So as we're standing here eating the duck we ran out of ducks and then they took a fresh batch out of the oven and now they're adding more ducks in.
And by the way, he told us they sell about 700 ducks per day. I'm in this just very
tight little, little space. That is just sensational and there's nothing
better than standing here, watching them make it with the ovens then freshly chopping it
up and just snacking on it. Wow.
That is really, a seriously
good way to roast a duck. It's actually mild in flavor but I think, I think what's really keeping me here is the actual ducks that they're using which do not taste like overly fatty, they taste a little more free range. The meat is literally not dry at all. Like duck can sometimes be.
Mm, just super. (Foreign language) What a duck. Talk about egg decisions. There's about a dozen different
eggs you can choose from.
From free range, from
wild to goose, to duck to thousand year, to
transparent, to salted. Yeah, they have it all, every type of egg you could possibly want. (Foreign language) You can choose your own pear? - [Jerry] You can choose your own pear. The smaller, the tastier.
More taste. - [Mark] Jerry found some
of these pickled pears and they're supposed to
be very good for you, very healthy, especially good for your digestive system and for your lungs and Jerry told me that the smaller ones are better, so I got a little small one. This is like the size
of a really small plum but it's a pear, pickled it's just, it's just soaking in its pickled juices. Mm, oh.
It's a little bit of a salty pickle but then sweet, oh, okay. It's a little bit of a salty pickle, the pear has a dryness to it as well. - Get some sweet potato. - [Mark] Sweet potato.
(Foreign language) And really juicy too. Micah, Micah, how's that sweet potato? I'm not the only one that
is enjoying the market. Micah's loving the market and this market is huge,
it's a sprawling market, it just keeps on going and there's just mountains of food to eat here. Okay, cool.
- [Jerry] There you go! - Cheers, Jerry. Next up at the market, we're trying a local Yunnanese beverage drink, little rice noodles and then there's also some kind of jelly which
he adds to it as well. With some syrup and then
she mixes it all up and this is the drink. Cheers.
Also, not forgetting, you
get an Angry Birds cup too. Which is, which is a bonus. Okay, that's, that's really really sweet. A little too sweet for me, but it tastes like that,
like roasted brown sugar type of sweetness, really really jellyish jelly that you can suck
up through a straw.
Totally different. There's another noodle shop
that's absolutely bustling and there's a specific
type of tofu rice noodle, that is very common in
Kunming that we've got to try so we're, we're stopping here for one more bowl of rice noodles. (Foreign language) - [Jerry] Do like local now, yeah? - [Mark] Yeah, oh, you can smell the fermented soy beans. - [Jerry] Best dish you can ever have.
- You basically come here
and find an empty stool wherever you can find a stool and the most famous thing
that you have to try here and this is very common in
Kunming is tofu noodles. I've had tofu before, I've
had rice noodles before but I can't say that I've
had tofu rice noodles so this is the first for me. Once you start mixing it,
the tofu just kind of like minces literally into your noodles. Okay that just splattered into my eye.
So the noodles taste like
they've sort of like absorbed some of that broth, they're kind of like like, um, swollen full of that broth and you do taste the
fermented soy beans in there. The tofu just sort of melts in your mouth you don't even, the tofu is sort of in your subconscious, you barely even notice the tofu. Oh, hey Micah. Okay, Micah wants to, Micah
wants to come join in.
Okay. Okay, Micah let's just taste the tofu. Want to just taste a
bite of only that tofu to see how it is. But you've got to like really
pick out a little piece.
It's just like, oh, it's so silky smooth you don't need to chew it at all. It just, it just disintegrates. And you can see them up front when you're ordering the noodles they're also making these little dumplings and so we got two different types. This one is a full bowl and then we also got this one over here which is already almost done, but this one is in soup
with these dumplings.
So maybe I'll try this one first. Mm. They're really sticky and gummy and kind of elasticy. And then inside you've got like a I think it's a little bit of sesame and it's sweet, same type of dumpling but then they're covered
in soy bean powder and brown sugar.
Mm, oh yeah. The soy bean powder is a little bit dry. Kind of sticks to the roof of your mouth but then after that you've got this sticky rice ball and then that sesame flavor. As you keep eating and get further down in your bowl of noodles, you'll notice how the
tofu is actually so soft that it starts to disintegrate and it actually becomes
the sauce, the gravy.
So it's like, that's like
melted tofu down there which is just like
coating the noodles now. For me it's kind of a lot of rice noodles with a little bit of stuff. But it's really kind of,
it does taste pretty good and it is a very affordable
filling bowl of noodles. (Foreign language) This is the most amazing pan of brazed chicken
I think I've ever seen; there must be an entire flock of chickens that are slow bubbling brazing away in their juices.
We've got a bite of chicken
right now, brazed chicken. Got some bones in there. Wow. - [Jerry] It's really full.
- [Mark] I'm standing right
next to the brazed pan and he says they braze for, for two hours. Oh, that's just a swimming pool, that's a jacuzzi of brazed chicken, wow. And that chicken tastes so good. It's really an amazing flavor too.
Oh, here's the chicken feet. (Foreign language) okay the owners here are so friendly that we had to get a half a chicken. Ah man, okay, this is brazed so the skin is not crispy but there is so much flavor in that meat. You've just got to be careful of the little bone shards but the flavor is just insane.
The soy sauce is wonderful and there's nothing better than eating a piece of brazed chicken while you're standing in
the brazed chicken sauna. Wow that was, that was absolutely stunning and the people at this
market are so friendly. I don't know if we can
ever escape this market; there's so many good things. A little bit of a quieter
section of the market now and we're just walking
through, actually we're on our way out of the
market but Jerry said this is something, this
is a Yunnan specialty that we can't afford to miss and it's yellow soy bean porridge.
Jerry's going to season it
up for us, the local style. - This is garlic. One is ginger, one is garlic. Yeah this is ginger.
Put on pepper oil. Coriander. And the most important. - And so to begin eating you just kind of stir up everything,
oh yeah it's very, it's very thick, like a very thick gravy and then you stir that,
the yotiyo into there.
Beautiful, and that's like their, it's kind of like actually you see people you don't eat this with a spoon. You just eat with the yotiyo, right? You just dip in yotiyo, soak it up and then you keep on eating it and then you can kind
of drink it like a gravy if you like. Mm, oh that's delicious. To give it like my very first, thought comparison it sort of tastes like biscuits and gravy.
It's a savory donut, it's fried also so it's kind of crispy but then it's kind of like fluffy on the inside. I'm like surprised at how good that one is because it seams very simple, but it goes together really well. Yeah, on a cold day this would be something you want to eat. Once you're down to
the bottom of your bowl you got to just pick it
up and use your chopsticks to just sort of shovel it into your mouth.
I really like it. Three and a half hours later, we are stumbling out of the market. Oh, this is such an amazing market. So much to see, it's so huge, there's an abundance of, of, things ingredients from fresh veggies to meat, to fish and then all of the cooked food is just,
it's blow your mind, there's so much available.
We're taking a little walk now and it feels great to walk
after all of that food. But we're on our way to go eat. (Electro music) (foreign language) - [Mark] Yeah, that one looks great. (Foreign language) We got a table, we got some clay pots.
We got two different clay pots, one is brazed fish, which looks delicious with chilies and yeah,
that looks fantastic and then we also got a brazed or a clay pot rice, which is rice, I think that's carrots on top with a little bit of minced meat. Jerry said that it's also okay that we eat the rest of the duck and chicken that we
picked up from the market, eat it right here, so that's, that's going to be fantastic with that rice. Oh, and on the bottom
there's tofu as well. It looks like, oh yes, oh that looks delicious, okay one of these pieces of fish first.
Oh, that's like brazed in chili oil. Mm, it's kind of salty,
you can taste the aroma, like the fumes of the chili, it's not that spicy and definitely feels like the fish has been deep fried before it gets brazed in that clay pot. So it has that like
crispy, crispy sogginess. Yeah, that's tasty.
It has a really nice smokey taste. And yeah, tofu just absorbs that flavor. Oh, I think those are carrots, and then that little meat almost tastes like hun beef on top of there. That duck is really something else and even if it's a little
bit cold right now, it's still delicious, but you can eat that with the hot rice.
It's definitely a fresh water fish. I'm not sure exactly, it
tastes kind of like a carp. Could be carp. But, yeah, it's good.
It's kind of oily, but that chili oil, mm which is, literally is
just absorbed in the fish. The tofu is delicious. - Hello. - [Mark] Nice to meet you.
- Hello, hello. - Hello, hello. So Kunming barbecue is
especially popular at night and Jerry was telling me
though that this place usually it's really packed
if you come a little later at night but right now, they're they're still kind of quiet, but come a little, come a little bit later and it will be packed, but you can already smell the aroma of all the
smoke coming out of here. Okay, we're going to eat some barbecue, Yunnan style barbecue.
I think there's both
beef and mutton skewers but I watched them as
they made the meat skewers and it's pretty interesting to watch them because they don't ever, what's different about how they grill and how other people grill,
or other grilled meat is that they never let the meat sit for a long period of time on the grill. They just keep it moving
all the time, so they like, play with those skewers,
they move them around they bunch them up and then they put them back together and then spread them out. Hello. And then they sprinkle
it with sesame seeds and they sprinkle it with some seasoning some salt and then they
sprinkle it with chili pepper.
And then, yeah, they
keep on bunching them up and spreading them out over the hot coals and they never let them sit
directly on the hot coals. Oh, yeah, that's some good grilled meat. It's smokey, you can
taste the cumin on there. The sesame seeds, the chili flakes.
Yeah that's tasty, oh yeah. You can put these here, stick it here. What do we have here? - [Jerry] Fresh water snails. - Oh nice.
A special skewer, this
one is buffalo intestines and what you do is you
take it you can roll it in that dried chili, um, let's
taste the buffalo intestines. Mm, whoa, wow. Okay that was totally unexpected. I thought it was going
to be rubbery and chewy, instead it's like, crispy and it kind of explodes in your mouth with like oil that has a gamey taste to it, it's pretty awesomely good.
Some type of snail. Mm, a little bit chewy and bit leathery but really good smokey flavor, again you can taste the cumin on there. Next up this is for the mushrooms and it looks like there's
some bell peppers in there and also there's kind of a pool of oil. The garlic is really, really strong.
Really fresh garlic flavor to that. That's what makes it so good. We've had some meat and now we're moving on to some vegetables, we've got some Chinese chives that are
going right on the grill and then brushing them with some oil. Next up we have little bite
sized nuggets of stinky tofu and they sort of look like chicken nuggets but they are stinky tofu.
Mm, they're not too stinky. This is pretty good stinky tofu, yeah, has just a slight moldy rotting flavor but not very very very very slight. The more you keep chewing the more you can't taste that stinkiness but it's not bad at all. Again the chives are done, going to have some of these chives.
Fantastic. (Foreign language) There's one more dish that we've got to try before the end of this
Chinese food tour of Kunming and that is called drunken shrimp and so we came to a place that serves it just down from where we were just eating. I think they're the
same type of shrimp that are eaten across Southeast Asia raw. There's a Thai dish called dancing shrimp which I think is similar to this.
And you can see it's just, so it's basically just raw marinaded shrimp and just like pure chili. You do have to be a little
bit careful chewing because those shrimp are still kind of sharp. Their heads are really sharp so, you got to bite through all the shell. But that sauce is insane, it's so it's so, it's like pure chilies and garlic and the sauce is delicious.
It's like herbal, it's very garlicy. Oh, it's really tasty. - [Jerry] Yeah? - Yeah, that sauce, it's all about that sauce. - [Jerry] I have a little bit of the cucumber salad first to warm up.
Oh, it is good. - [Mark] The sauce is good. It's a good idea, don't eat the head. - Wow, the sauce is good.
- Yeah, the sauce is really good. You could basically take that sauce and use it with anything and that thing would be delicious, that sauce is incredible and on that shrimpy, very spicy note I'm going to go ahead and end this
Chinese street food tour of Kunming today, it's been an amazing day. Kunming is really a, it's a melting pot of Yunnan and so, or even of China, people come from all over China to Kunming to settle down because the weather is known to be good throughout the entire year and so it really has a mix of cultures and foods that represent Kunming. I have fully enjoyed this
entire street food tour.
I want to say a big thank you to Jerry for bringing us around and also to my friend Frank from Zouba Tours he set up everything,
he arranged everything and so a big thank you to Frank. Oh, what a day of food. I want to say a big thank you for watching this video, please remember
to give it a thumbs up if you enjoyed it. I'd love to hear from you
in the comment section below and if you're not already subscribed, make sure you click subscribe right now I'm going to be publishing lots more food and travel videos with you.
Good night from Kunming,
thanks again for watching and I'll see you on the next video..
[Music] [JJ] I've had this amazing,
fun career out there. Anyone see Freaky Eaters , anyone in the room? There's usually one. All right, well, that's why it got canceled. Thank you.
It was this very wacky show. It was like Hoarders meets My Strangest Addiction
where people would get hooked on a certain food and that was all they ate. And strangely enough, it was never salmon
or Brussels sprouts. It was French fries and cheese and bread.
All those things that maybe we feel a little
addicted to. Anyone here? Cheese, bread? I've seen you this morning eating. I know what's going on. So I've been obsessed with metabolism and
weight loss for 30-plus years.
I paid my way through college and graduate
school and doctoral school as a personal trainer which was awesome because I could see right
away that what they were teaching me in school, low-fat diets, endurance exercise, was actually
making my clients worse. More tired, more hungry, more craving, more
inflamed, and fatter. And I knew pretty clearly that I wasn't going
to be successful at what I was doing by making people worse, right? There's no personal trainer in history that
says, "Wow, I've made my clients fatter and so they're paying me more money." It doesn't work. And so I became obsessed back then.
Some might call me the earliest biohacker
Dave, because I got obsessed back then that I was going to crack the code and figure out
what was making people gain weight or make it hard to lose weight. Because whether it's weight loss or more energy,
or better focus, or reducing your risk of all the major diseases, there is a code, there
is a system and I was determined to figure it out. And once I figured it out, I was determined
to get that message everywhere. Now, along the way I kept saying that all
the stuff that happens when you go out big in the world that you all know because you're
experiencing, you know, the haters that, "Oh, she's a quack, she's crazy," because I used
to say, you know, "Calories don't count," and people were like, "Of course, they do." All of the stuff that happens during that
time, I said, "None of that matters as long as my kids are okay and they're healthy and
they're happy, I can deal with all the rest of this stuff." Any parent in the room feel that way? It's like...Right? Yeah.
So I was getting ready to launch The Virgin
Diet and I knew this was all about food intolerance which is what my workshop today is about. I knew that I had cracked the code, that there
are a lot of different reasons we can become weight-loss resistant but this one was the
fast ticket to changing your health, practically overnight, like, in seven days. And I wanted to get it out there. So I took all of my book advanced, less.
I had a million dollars invested in this book
to get it out there to the world. Public television special, all this stuff. I did not have a million dollars. So not only had I taken the full advance,
I'd also borrowed but I believed in it.
I knew I wanted to get it out there but I'm
also the primary financial support for my family, I have two boys. At the time, they were 15 and 16. And two months before this was all going down,
the book was coming out, I come home one night and my 16-year-old is all pissy and wants
to go to a martial arts class but he hadn't been to school that day because he had a headache. It's amazing how headaches resolve so quickly.
And the big rule was, like, if you couldn't
go to school then you don't get to do the fun stuff afterwards. So I'm holding firm to this. I'm actually very proud of myself for how
much I'm holding firm. And the last words he said to me were, "I'm
not as strong as you think I am," and marched out of the house.
Next time I saw him... That's actually the cleaned-up version. I will never get the other version or that
out of my head ever. I will see it forever as I walked into the
hospital and his body was skinned raw from the road.
This woman hit him, got out of the car, gasped,
got in the car and left my son in the street. He had a torn aorta that kills 90%of the people
on the scene. That's what killed Princess Diana. He had multiple brain bleeds.
He was in a deep, deep coma, 9 Glasgow scores,
biggest coma you can have. He had 13 fractures. His femurs were sticking out of his thighs. When I saw him in a tube out of his head,
it was managing the pressure in his brain, he was on a ventilator, it was breathing for
him, he had a central line.
He looked like The Incredible Hulk , he was
so swollen. And the doctor said to us, "It goes with all
of these injuries, you've got to let him go.He'll die sometime in the next 24 to 48 hours because
of the torn aorta." And we said, "Well, can't you fix it?" And he goes, "You know, if we fix it here,
we have to use a blood thinner so his brain will bleed out. You basically have to choose his brain or
his heart." And we asked the right question. "Well, what would you do if this was your
son?" He goes, "Well, there is a surgeon who can
do this but you'd have to airlift him and he'll never survive the airlift.
And even if he survived the airlift, the chance
he'll survive the surgery is so slim. And even if he survived the surgery, he'll
probably never wake up. There's a 0.25% Chance he'll make it." And my other son goes, "We will take those
odds." My other son is like Yoda. I mean, he's like this amazing brilliant kid
who at 15 was like, you know, keeping us all together that night.
And I looked around, I'm like, "Why are we
standing around? We are overruling you, dude. Boom." So we airlifted him. I drove to that hospital never knowing what
I was going to get because basically, I thought I was going up to pick up my son's body. But he made it through that night.
And as I stood there in the hospital the next
day, because I believe you get what you expect. Anyone else, right? I said, "What if this was actually the best
thing that ever happened to him? What if he could be 110% because if I operated
from that principle, it's going to be very different than if we just want to keep him
alive." And so, that's what I did. Now, when you've got a loved one in the hospital
and he was in a coma, you have to be there all the time because bad things happen if
you're not there, really bad things. And so I'd get there around 5:30 a.M.
And
I'd leave at 9 at night but I knew one thing. When you're in the ICU, and using the pediatric
ICU, he's front and center in the pediatric ICU, you can't get sick. You can't walk into the ICU sick because they
won't let you in. So here I was under the most stress imaginable
and I had a book launch coming up.
All the media lined up, The Today Show , Rachael
Ray , a public television special where I. Had to go out and do pledge drives and if
you didn't hit it, your show went off the air. If I didn't hit, the book went down. There was no like, "Let's get a second chance." I was all in there and I'd be all in for my
son which meant there was no margin of error for my health.
People said, "Wow, you are like Superwoman." I go, you know, "I'm super healthy." I knew right then and there that I had to
everything. I had to get the sleep that I needed, I ran
the hospital stairs, I did an SOS out to all my friends. I had, like, Whole Foods delivering food to
the hospital. And I also started to do all sorts of things
for my son, too.
That's actually my next big book of what we
did behind the scenes to bring him back. So when they were not in the room, I was in
the room giving him fish oil and progesterone, and all sorts of other things. But what I realized then, because I'd been
obsessed with weight and metabolism all these years, is that the reason that I was able
to step up to that level and do that was because of how I'd lived my health. And that for so many people, we think we're
going to do it tomorrow, right? You know, "Oh, I hear what you're saying about
the sugar, JJ.
I hear what you're saying about the gluten. Tomorrow, I won't have the bread." And when does tomorrow happen? Tomorrow keeps being tomorrow. It's way out there on the horizon, right? But, you know, when something like this happens,
you better be prepared and whether it's something like this or the most amazing opportunity,
are you ready or is your health holding you back? Because you're not playing full out, you're
not doing that 100% that you need to do. So I'm always looking for the fastest path
to change.
What's the fastest path? What's the simplest way? I am not going to say easy but I am going
to say simple. And early on when I was that trainer, going
through graduate school and doctoral school and taking these classes, thank God I took
a bunch of biochemistry and endocrinology because what they were teaching us in school
didn't jive with the biochemistry of all of this. The one thing we know about diets, there's
one thing that all the studies can show you over and over and over again. At the end of the day, they cause weight gain.
Think about it. It's like a 97% recidivism rate. But if you change that and realize, "We've
just been following the wrong set of rules out there." Right? Our body's in a bank account. What I was taught back in school is lower
your calories, which just actually causes your body to go in starvation mode.
Eat less fat, which means if you're eating
a low-fat diet, and we were told back then low-fat vegetarian which is high carb, you're
just raising insulin and causing your body to store fat. The message to your body because food is information
is to store fat, not burn it. So what I realize is what we were taught the
whole time, this bank account model, this ATM model of weight loss, of health is absolutely
wrong and that our body is a chemistry lab. And food is information and we want the fastest
things you can do to change your health and change everything has changed what's at the
end of your fork.
So I started playing around with this and
doing food sensitivity testing. And I was doing this in all these different
doctors' offices, thousands of tests I've looked at. And you know what I discovered? People would walk in because they were tired,
their joints hurt, they had autoimmune diseases, they were bloated, they had skin problems,
they couldn't focus. They wanted to lose weight.
The same foods always showed up and when we
pulled them out, magic happened in a matter of days. And people would come in because they wanted
to lose weight, stayed because of how they felt. And so I realized I actually didn't have to
do the test that in reality, the best way to change your health is to go through your
own biohacking, your own personal discovery process where you start to connect the dots
between what you eat and how you feel. That's why food journaling is the single biggest
tool that you can use to change your health.
In fact, the study shows that people who use
a food journal actually lose twice the weight as the people who don't, that simple tool. And I believe you actually need to physically
write it down because there's something about connecting your hand to the paper that makes
it real. So as I was looking at this, I went, "All
right. I keep seeing these foods show up." And what I'm going to do this afternoon in
the workshop is go through how easy it is to pull these out, what's really going on.
And it's all around something called leaky
gut. And leaky gut is when your gut wall becomes
more permeable and this can happen due to stress, due to gluten. Gluten actually elevates a protein in your
gut that makes your gut more permeable. Stress is the number one thing that makes
your gut more permeable.
Pain medications make your gut more permeable. Fructose makes your gut more permeable. Fruit is a not a free food. It's not a hall pass.
Juice is not a health food. Apple juice has more fructose than a Coke. We're giving our kids apple juice and wondering
why diabetes is an epidemic. Fructose is crazy.
It's a sugar and it can only be metabolized
by the liver. So when you eat fructose, it seems cool because
it doesn't raise your blood sugar. But because it doesn't raise your blood sugar
it doesn't trigger any of the satiety signals either. Instead it goes straight to the liver and
starts making fat and when it does that it makes your gut wall more permeable, too.
And when your gut's more permeable, again,
due to stress, due to fructose, due to gluten, due to GMOs, due to pain meds, if you're eating
the same foods every day, which we tend to do, gluten, dairy, corn, soy, eggs, peanuts,
and you're not digesting well because you actually forgot to chew or you've got lower
stomach acid because you're 30, you're older or under stress, those food particles go out
in circulation where they've no business being and your body launches an immune attack and
creates these antibodies that grab on to them, create immune complexes. And if you're eating the same thing every
day, these start to store up in places, creating all those symptoms I talked about, the joint
pain, the headaches, the fatigue, the brain fog. And here's the worst part of it. If you don't eat that food one day, the antibodies
are still there because your body's going, knowing it's coming again and you actually
start to crave the very food that is hurting you.
So if you're sitting here thinking, "Gosh,
I crave dairy.Maybe I need it. My body must need that." No, that's not the case at all. It's because you have an immune response to
it. So again, here are some of the most common,
common signs of food intolerance.
Now, here's the challenge with these. These are what we're taught to think of as
normal. If you go to any drugstore and you look at
all the different things over the counter, they're all things for gas and bloating, digestive
issues, headaches, pain. I've seen people turn around chronic pain
in days simply by pulling gluten out or one of these issues, dairy, or eggs.
And what's amazing here is that going through
this personal discovery process that I've talked about can happen in a matter of weeks. Because as you start to pull these foods out,
and I always give people a heads-up on this, with these foods when you pull them out, the
first thing that happens is you start to crave them which is awesome. Did you hear me? It's fantastic if you're craving cheese. It's fantastic if you're craving bread because
then you know that you're going to get an amazing response.
If you're listening to me right now and going,
"Oh my gosh, she just mentioned everything in my diet." Right? If you're thinking like, "Shit. That's everything I eat," awesome. You're going to have an amazing response. And I'm not telling you that all of these
foods are your issues but 90% of the people and we've had over a million people do this
program, 90% of them have something on that list that's an issue.
Leaky gut is so common now. So I dare you to do it because it's just three
weeks and can we agree that we can do anything for three weeks? - [Audience] Yes. - Right? Because if you can't pull gluten out for three
weeks, there's definitely a problem with gluten and I see amazing things happen in three weeks. Now, the challenge is these foods hide everywhere
especially if you're eating anything that's processed, they use gluten, they use corn,
they use soy, they use dairy in all of these things.
Now, this afternoon I'm going to go through
where all these foods hide and why each of these foods can be an issue. Now, you may go through this process and go,
"You know what, I can eat eggs, they're fine." When I went through the process initially
I couldn't eat eggs and after three months of healing my gut, I was good with it as long
as I was eating good eggs. Because you're not just, "You are what you
eat, you are what you ate." So if you're eating eggs from chickens that
are fed soy and corn, it's a whole different thing than if you're eating eggs from chickens
that are running around the farmyard eating what chickens eat which apparently is everything. So there's simple swaps and this is how I
built my program because what I found early on as a nutritionist is that you do not give
people great ideas of what to eat and you just pull food out.
Nature hates a vacuum so they actually come
up with even worse things than the first things that they had. And also, as you're going through this, I
talked about reactions due to immune response. But there's also reactions due to hormonal
issues and reactions due to genetics like true celiac disease or gluten intolerance
or lactose intolerance. But what makes this super simple to do is
you go through, just like Vishen talked, to have everyone start the day with a shake because
I find one of the biggest places we tend to blow it is at breakfast.
And let's think about what was on that big
breakfast buffet this morning, like, the big thing of honey. That's like a vat of honey, right? And by the way, honey, it's all natural, right? It's sugar. It doesn't matter if it's natural. It doesn't matter if it came with little white
stuff or if it's there.
Your body takes it in, it's the same thing
once it gets into your mouth. So I looked at the breakfast buffet and there's,
like, all this jam, all this Nutella, all this bread, they had Cocoa Puffs here. Did anyone have the Cocoa Puffs? No one's to admit to it? My fiance wanted to have the Cocoa Puffs but
he knew he was being watched. I was like, "Don't do that." But if you look at so many of those things,
the obvious things like the donut, the less obvious like the muffin, think about a muffin.
If you took a cupcake and you took off the
frosting, what do you have? Right? You have a cupcake. So you look at what people are having for
breakfast and most of what people are eating for breakfast is dessert. It's the easiest way to start blowing it because
when you have dessert for breakfast, the cereal with milk, the bread with jam, you get your
blood sugar going up. And if your blood sugar goes up, your insulin
has to come up and if your insulin comes up, your insulin says, "You know what, we got
to get your blood sugar back down," because blood sugar is toxic when it's elevated.
In fact, one of the crazy things now we know
is blood sugars over 90 consistently which I look at a lot of fasting blood sugars and
that's starting to become the new average, you've like five times the rate of dementia. It's one of the biggest things going. Yeah, crazy. So you look at that and you go, all right,
if you start the day that way, insulin doesn't move fast.
So the minute blood sugar comes down and insulin
is still up, the doors to your fat cells, they're locked. So you think at 10 in the morning, "You know
what, I'm supposed to have a snack." It's that whole thing that started about 20,
30 years ago when we pulled fat out of the diet where we started eating a higher carbohydrate
diet and we started to have all those unstable blood sugars. And people said, "You need to eat every two
to three hours to keep your blood sugar stable." Well, all that happens when you eat every
two to three hours is you keep your blood sugar up. And if you keep your blood sugar up, you're
setting the stage for a lot of diseases, diabetes, heart disease, cancer.
Big problems. So what you want to make sure of in the morning
is that you're starting the day with what I call the trifecta here of healthy fats,
lean protein, lots of non-starchy vegetables and gluten-free low-sugar impact carbs. Now understand that all carbohydrates except
for fiber turn to sugar. We've gotten obsessed in the U.S.
About no
added sugar and people are buying these jams and I go, "That's all sugar." And in the U.S., We can actually put things
that say, "No added sugar and we can use fruit juice concentrate,"which apple juice concentrate's
worse than pretty much anything out there except for artificial sweeteners. So if you're eating a piece of bread, your
body is turning it into sugar. It's just a matter of how quickly that's happening. So you want to make sure that as you're eating
carbohydrates, you're eating ones that your body has to work hard to turn into sugar,
not mainlining sugar.
So back over to this real quick. Let me run through some very simple things
so you can start to see how easy this is. If you're used to eating corn tortillas, you
can do a brown rice tortilla, you could do a lettuce wrap, you could do a coconut tortilla
which is my personal favorite. If you're doing soy sauce, coconut aminos
work great.
Peanut butter, and you can do almond butter,
you can do macadamia nut butter, you can do cashew butter. If you're doing a burger bun, you can do an
animal style burger. If you're doing white potatoes, you can do
sweet potatoes or better yet, butternut squash. If you're doing pasta, you can do spaghetti
squash or Shirataki noodles.
If you're doing skim milk, coconut milk, or
almond milk, very simple things. And what's interesting is, as you go through
this process, so much of what we do every day is just habit. Right? You tend to eat the same thing for breakfast,
the same thing for lunch. It's a little different when you travel but
all this is, is changing your habits.
It's generally about a 10% shift that makes
a massive change. I like to say these little hinges swing big
doors and the reason they have people eat from the plate, is because there's a hormonal
response when you eat in a balanced way. It's why higher-fat diets make so much more
sense because you can't eat a high-protein diet. Your body can't assimilate all that and if
you eat a high-carbohydrate diet, you're going to be driving up blood sugar and insulin which
means you're going to be wanting to eat every couple of hours.
And what happens when you eat that way over
time is you actually turn your body into being a sugar burner and requiring eating every
two to three hours. If you're one of those people that can't go
more than two to three hours without eating, you've turned yourself into a sugar burner. If you're one of those people who cannot lose
weight off your waist, that's a sign of a sugar burner. You want to move yourself back into being
a fat burner where you can easily access stored fat for fuel and go five to six hours before
you need to eat again.
Super critical and that starts with eating
by the plate, which means clean protein, things like grass-fed beef, wild salmon, pastured
pork and chicken, healthy fats, avocado, coconut, raw nuts, and seeds. Non-starchy vegetables and then slow low carbs,
things like wild rice and butternut squash, pumpkins, berries, and fruit goes in there. And that's one of the things I actually did
a podcast on, a rant on fruit is not free food because somewhere along the line we got
this idea that we could eat as much fruit as we want. Not the case.
Fruit, one or two servings a day and when
I take people through my sugar impact diet, I actually take it down for two weeks down
to nothing. Because, the more fructose you eat, the better
your body gets at taking it straight to the liver and making fat and digesting it. And you do not want to be good at making fat,
right, I'm assuming? - Right? - Right. Right.
- Right? Because if you want to be good at making fat,
I can totally tell you how to do that one, too.We can hack that one. I had to do, one of my celebrity clients,
I had to help them get ready for a Broadway show where they had to lose a lot of weight,
then they had to gain a lot of weight. So I've always been fascinated by that. That's a super fun job to have because you
want to make sure it's not just like, "Let's get you losing all your muscle and then adding
all your fat." Let's do it the right way.
But you can. If someone needed to gain 50 pounds of fat,
you could do it very easily. Have them drink a ton of apple juice. You'll think about that if you were having
apple juice as the afternoon snack.
When I was putting together the sugar impact
diet, I was about ready to tell people to not even eat apples anymore, that's how much
I went off the rails with this. But apples are okay because of the fiber and
the nutrients in them, but not five of them which is what you would do if you had apple
juice. So when you eat this way with this plate which
is a higher-fat, lower-carb, not no carbs, lower carbs. I find people when they go on a super low-carb
or no-carb diet, especially women their cortisol tends to come up and they start to have higher
elevated fasting blood sugars.
And especially if we start to eat some carbs
at night, it can help us sleep better and help men with testosterone. So this is not no carbs, it's not very low
carb. It's a balanced carb, the right amount and
when you eat this way you have a great hormone response. And again, remember food is information.
This reduces inflammation, keeps blood sugar
stable, allows you to go four to six hours before you need to eat again. You don't have cravings, you can think straight. How does that sound? Do you want that? - Yes. - Okay.
Because we try to do that with so many other
things and it actually all starts with food. Food's the ultimate reset to me. Like, go figure out what else is wrong because
all people say, "You know, JJ, I can't lose weight." And it all starts with food. Then we can start to talk about what you need
to do with exercise because that's the next thing I see people doing wrong.
It's like they can't lose weight. When I was on Dr. Phil , I was on that for
two years, and one season, we did this weight loss challenge and the people who lost the
weight loss challenge were the people who insisted on doing the LA Marathon. And it's funny because you look at marathon
runners and they tend to have the same muscle mass as couch potatoes, very high-stress thing
to do.
So along with eating correctly, the right
types of foods, it's also important when you eat which Dave alluded to yesterday. And one of the things that we know for sure
is that if you can get yourself a good 12 to 14-hour fast, because I'm always looking
at what are these simple hacks that you can do that make a big shift? Like starting the day with a shake rather
than dessert. Like making sure you get a nice 12 to 14-hour
fast between dinner and breakfast, major difference. Chewing your food actually makes a major difference,
too.
That's a big one. Back when I was a trainer I used to have to
always eat on the run and I discovered one day that I wasn't even chewing. I was just eating things and just so very
careful chewing of food. But getting up in the morning, eating within
an hour.
I used to say eat within an hour of waking
up, I've kind of said an hour or two of waking up. I find with women especially if we go too
long, we start to get a little bit hangry. Anyone? I was speaking at Dave's conference two years
ago and a bunch people came over after I talked and we were talking about, you know, the difference
between men and women in intermittent fasting. Because when women intermittent fast, we actually
can become infertile but we also become just mean in general, you know.
But guys were meant to go out in the wild,
go get stuff, bring it to us, right? And we have babies. We are wired differently. We're like, we've got intricate systems. We're Teslas, they're VWs, it's very different.
So women, an hour or two, you know, when you
get up in the morning. Quite often, I will just do a simple, I mean,
every single day I start the day with a shake. One time I don't have it is here because my
NutriBullet blows up when I'm traveling overseas. But a simple shake with a good, clean protein
source, some healthy fats, some fiber, easy to do and I throw in vegetables, too, because
you can't even taste them.
And then you want to eat every four to six
hours. Again, right now if you're one of those people
who's fallen into that trap that you're supposed to snack and you're supposed to eat every
two to three hours, which by the way the snacking industry created that for us. Like there's a reason we have the little snack
packs and stuff. Okay, this was a created thing.
We do not need to eat this way. We're not supposed to eat this way. Four to six hours. So then you stop eating three hours before
bed.
Now, any other place but here that doesn't
mean go to bed later. And the normal situation, we're getting or
going to bed at like 10, 11 and getting 8 hours of sleep. All bets are off here, forget it. Okay, however what you can do here is have
dinner and then go dance your ass off.
- Yes. - Perfect, right? But stop eating. There is no snack after that, nothing. Okay? I don't want to see someone around Old Mykonos
Town getting some, like, baklava at midnight.
I am watching. I will be lurking around there. Now, what happens when you do this and this
is what's so powerful because has anyone ever done this, like, "Oh, I had a bad day yesterday."?Anyone,
ever feel like...And beat yourself up, just kick your own butt, right, "And I will never
do that again. I'm awful, I suck," all that, like, internal
dialog that doesn't help at all.
When you go through this process where you
pull those foods out for three weeks, 100%, what I'll talk about in the workshop is it
has to be 100%. Because even a little bit can trigger a firestorm
of inflammation and set those cravings up all over again. When you do that, it allows you to connect
the dots because what happens at the end of three weeks is you go back and you check in
with each food one by one every couple of days and you see how you feel. And you know what, it's a very different conversation
when you know that when you eat a muffin in the morning, your joints hurt all day long
or that you, like, have to go to sleep in an hour or you can't focus.
I mean, your face breaks out. You don't go, "You know, I think I'll have
a little bit of that." Because now you've connected the dots between
what you're eating and how you feel and it's shifted the conversation and put the power
back into your hands. It's an amazing discovery. And it is a discovery that allows you to really
take your health back.
And one of the things that I'm passionate
about is that I believe that we, just like Robin talked about yesterday, need to be the
CEO of our own health, like I did with my son in the hospital. Because I decided, "You know what, I'm in
charge here." Right? "I am the CEO of this one.I'm going to take
this back." The number one thing I see everywhere is that
we're being held back in some way by our health and that changing this is as simple as changing
what's at the end of your fork. And the biggest thing I want to leave you
with is if you've heard this now, you can't unhear it. So think about what in here you can take away,
whether it's eating by the plate, stopping eating and giving yourself the 12 to 14-hour
fast, pulling out the seven foods, starting the day with a shake.
Because one simple shift can swing the big
door and make sure then that you're ready, whether it's an amazing opportunity or that
you have to step up into something that you had no idea that you could handle. One of my favorite mentors said to me, she
goes, "You know, JJ, never wish it was easier. Make yourself stronger." And that's what we've done and that's why
my son is today out there big in the world. Thank you.
