OKAY. OMEGA 6'S ARE YOUR LINOLENIC ACIDS, OR LA,
AND WE GET OMEGA 6'S FROM WHOLE GRAINS, CEREALS,
NUTS, SEEDS, EGGS, OILS AND AVOCADOES.
LOOK AT THOSE TWO FOOD GROUPS,
WHERE DO YOU SUPPOSE YOU MIGHT FALL SHORT OF GETTING YOUR ESSENTIAL FATTY ACIDS?
WOULD IT BE IN THE 3'S OR IN THE 6'S?
- 3'S. - IN THE THREES.
AND THAT IS HOW IT IS.
IN YOUR TYPICAL AMERICAN DIET,
WE DON'T HAVE ANY PROBLEM GETTING OUR 6'S
BECAUSE WE EAT BREADS, WE EAT CEREALS.
IN FACT, THE TYPICAL AMERICAN DIET IS TOO HIGH IN CARBOHYDRATES.
SO WE ACTUALLY GET MORE 6'S THAN WE NEED.
THIS IS IMPORTANT WHEN YOU FIND OUT WHAT THEY DO TO YOU,
BUT I'M GOING TO HEAD THERE IN A MINUTE.
OUR GOAL IS THAT WE REALLY SHOULD HAVE
ONE OMEGA 3 TO THREE OMEGA 6'S.
SO HOW DO WE TRANSLATE THAT?
OKAY, I WROTE IT SOMEWHERE ON -- YOU SHOULD SEE MY PAPER.
IT'S A LITTLE OUT OF CONTROL HERE.
BUT I JUST THINK THIS IS SO IMPORTANT.
ALRIGHT.
ACTUALLY, I'M GOING TO HIT IT ON THIS NEXT SLIDE.
LET ME JUST EXPLAIN HOW WE GET HERE IN A MINUTE.
OUR GOAL IS ONE TO THREE
AND WE'RE GOING TO CATCH IT OVER HERE WHEN WE SEE WHAT IT DOES.
NONESSENTIAL FATTY ACIDS. WHAT OUR BODY ALREADY MAKES IS OMEGA 9'S.
SO YOU'RE GOING TO HEAR ABOUT 3, 6 AND 9'S.
OUR BODY MAKES 9'S. WE GET PLENTY ENOUGH 6.
WE NEED TO GET 3'S. WHY DO WE NEED 3'S?
WELL, LET'S GO BACK AND SEE WHAT FATTY ACIDS DO?
FATTY ACIDS TRANSPORT AND METABOLIZE
CHOLESTEROL AND TRIGLYCERIDES.
THAT'S WHAT THEY DO. THAT'S IMPORTANT.
THEY INFLUENCE THE NORMAL BRAIN DEVELOPMENT.
THEY HELP WITH CELL MEMBRANE STRUCTURES.
THEY HELP MAINTAIN THE STRUCTURE OF ALL OF OUR CELLS
THAT ARE TAKING ON NUTRIENTS AND EXCHANGING NUTRIENTS.
THIS IS A REALLY IMPORTANT THESIS. NEXT TWO.
THEY PRODUCE PROSTAGLANDINS.
PROSTAGLANDINS WE'VE TALKED ABOUT.
WHERE DID WE FIRST MEET OUR PROSTAGLANDINS?
INFLAMMATION.
AND WHAT DO PROSTAGLANDINS DO IN INFLAMMATION?
CAUSE PAIN.
SO PROSTAGLANDINS WE'VE MET. THEY CAUSE PAIN.
THEY'RE INVOLVED IN INFLAMMATION. WE HAVE IT THERE.
BUT PROSTAGLANDINS ALSO REGULATE BLOOD CLOTTING,
HELP CONTROL BLOOD PRESSURE. THEY ARE INVOLVED IN THE IMMUNE FUNCTION,
WHICH GO HAND IN HAND WITH INFLAMMATION.
INFLUENCE BLOOD SUGAR.
HIGHS AND LOWS.
INVOLVED WITH FERTILITY, REPRODUCTION
AND CERTAINLY INFLUENCE PAIN.
HERE'S WHAT HAPPENS.
WHICH ONE DID I SAY HAD ALPHA-LINOLENIC ACID?
WOULD BREAK DOWN OR WAS INVOLVED WITH ALPHA-LINOLENIC?
- OMEGA 3. - OMEGA 3.
NOW, HERE'S WHAT HAPPENS.
ALPHA-LINOLENIC ACID CONVERTS TO DHA.
YOU REALLY WANT TO KNOW WHAT THAT STANDS FOR?
DOCOSAHEXAENOIC ACID.
JUST DHA. JUST SUFFICE IT FOR THAT RIGHT NOW AND EPA.
- OMEGA 3'S DO OR OMEGA 6'S?
- OMEGA 3'S. YOUR ALPHA-LINOLENIC ACID.
THIS IS IMPORTANT.
THESE PRODUCE YOUR ALPHA-LINOLENIC ACID.
YOUR OMEGA 3'S PRODUCE BENEFICIAL PROSTAGLANDINS.
THE THINGS THAT HELP YOU.
THE THINGS THAT ARE MANAGING YOUR BLOOD SUGAR.
THE THINGS THAT ARE REGULATING BLOOD CLOTTING, BP.
HOWEVER, ON YOUR OMEGA 6,
WHICH ONE WAS THAT?
LINOLEIC ACID, LA.
IT GETS CONVERTED BY GLA WHICH IS --
JUST WRITE GLA, GAMMA-LINOLENIC ACID.
AND IT CREATES PROSTAGLANDINS
THAT AREN'T BENEFICIAL.
OKAY?
THEY ACTUALLY GET BROKEN DOWN TO ARACHIDONIC ACID.
AND IT PROMOTES INFLAMMATION,
INCREASES BLOOD PRESSURE,
INCREASES BLOOD CLOTTING,
INCREASES BLOOD SUGAR.
HERE'S THE DEAL.
IF WE DON'T BALANCE OUR 3'S WITH OUR 6'S,
THAT'S WHEN FATS BECOME BAD AND WHEN THEY BECOME DAMAGED.
WE GET TOO MUCH 6 ON BOARD.
THE GLA BEGINS TO BE IN EXCESS,
BREAKS DOWN THE LA, OUR LINOLEIC ACID.
AND THAT'S WHAT MAKES OUR BAD PROSTAGLANDINS
BECAUSE THEY ARE IN EXCESS
AND WE BEGIN TO HAVE TOO MUCH BLOOD CLOTTING,
TOO HIGH A BLOOD PRESSURE, TOO HIGH A BLOOD SUGAR
AND WE HAVE PAIN.
BALANCE IS THE KEY.
DOES IT HAPPEN IN ONE DAY?
NO. IT'S OVER A PERIOD OF TIME
AND WE DO NOT EVEN KNOW IT'S HAPPENING.
THE PEOPLE ARE GETTING HEAVIER,
PEOPLE ARE HANGING ON TO MORE FAT
AND WE HAVE AN IMBALANCE.
- CAN YOU SAY AGAIN, OMEGA 3 BREAKS INTO HDA AND WHAT?
- OMEGA 3 IS ALPHA-LINOLENIC ACID.
AND IT CONVERTS TO DHA,
WHICH IS DOCOSAHEXAENOINIC ACID.
I DIDN'T SAY THAT RIGHT. THERE'S NO 'IN' IN IT.
AND EPA...
THAT PRODUCE BENEFICIAL PROSTAGLANDINS.
LA GOES TO THE GAMMA-LINOLENIC ACID, GLA,
AND PRODUCES PROSTAGLANDINS
WHICH INCREASE INFLAMMATION.
AND SOME OF THAT GLA MAKES ARACHIDONIC ACID
WHICH IS GOING TO THEN INFLUENCE THE BAD PROSTAGLANDINS.
NOT ALL OF THAT LINOLEIC, BECAUSE WE NEED SOME.
BUT EVENTUALLY, SOME OF IT WILL CONVERT.
THAT'S WHY WE NEED TO HAVE A BALANCE.
HERE'S THE THING.
THE AMERICAN DIET HAS AN EXCESS OF OMEGA 6.
HIGH OMEGA 6 TO AN OMEGA 3 RATIO.
THIS IMBALANCE PROMOTES MANY DISEASES
INCLUDING, AND THIS MAKES SENSE NOW,
CARDIOVASCULAR DISEASE,
CANCER, INFLAMMATORY DISEASES
AND AUTOIMMUNE DISEASES.
SO WHAT DOES YOUR MIND THINK OF
WHEN YOU THINK OF AN INFLAMMATORY DISEASE?
ARTHRITIS, MAYBE?
YEAH. SO IF WE COULD GET SOME BALANCE --
THEY ACTUALLY FOUND THAT BY TREATING PEOPLE
WITH THE RIGHT BALANCE OF OMEGA 3'S TO OMEGA 6'S,
THAT THEY COULD -- THAT THEY COULD CORRECT THE IMBALANCE
AND DECREASE PROSTATE TUMOR GROWTH AND DECREASE PSA LEVELS.
JUST BY GETTING THE FAT --
THE FATTY ACIDS IN BALANCE. IT SEEMS SO SIMPLE.
WE THINK, "WHAT'S THE DIFFERENCE IF I EAT A CHEX MIX OR I EAT..."
OH, WHAT'S MY KIDS' FAVORITE CEREAL?
LUCKY CHARMS, EVERYDAY. WHAT'S THE BIG DEAL?
I'M ABOUT TO SHOW YOU SOME BIG DEALS OVER THE LONG HAUL
OF WHAT WE'VE DONE TO OURSELVES.
ALRIGHT. WE NEED TO INCREASE OUR LEVELS OF OMEGA 3,
SO THAT WE SOMEHOW BALANCE THIS.
BECAUSE MORE OMEGA 3 WILL SUPPRESS
THE BAD ACTIVITY OF OMEGA 6.
WE NEED THAT.
ALRIGHT.
I ALREADY TOLD YOU WHERE DO WE GET 3'S AND 6'S FROM, RIGHT?
6, YOU GET FROM WHOLEGRAIN CEREALS, NUTS, SEEDS, EGGS, OILS AND AVOCADOS.
AVOCADOS IS A GOOD SOURCE OF FAT.
YOU NEED OMEGA 6, DON'T ELIMINATE IT.
BUT YOU NEED -- YOU JUST DON'T WANT IT IN EXCESS.
ALRIGHT, LET'S TALK ABOUT FISH A LITTLE BIT BEFORE I MOVE ON.
FISH. GOOD FISH, WHAT DID I SAY?
GOOD SOURCE OF OMEGA 3. BEST SOURCE, SALMON.
WHAT MIGHT BE A BAD SOURCE?
FOUR FISHES YOU SHOULD NEVER EAT.
ALRIGHT. THEY ARE SHARK,
SWORDFISH,
MACKEREL,
AND A FISH YOU'LL PROBABLY NEVER SEE, MEXICAN TILEFISH.
WHEN YOU THINK OF THOSE FOUR FISH --
I DON'T KNOW HOW MANY OF YOU ARE FISHERMEN OR WOMEN.
BUT WHAT DO THOSE FISH HAVE IN COMMON?
- MERCURY.
- MERCURY? WHAT KIND OF MERCURY?
YOU SEE, OUR WORLD IS FULL OF MERCURY
AND WE'RE NOT DEAD, RIGHT?
IT'S NOT JUST THE MERCURY THAT'S OUT AND ABOUT
AND THAT'S IN THE DIRT AND THAT'S IN THE AIR,
IT'S THE METHYLMERCURY THAT GETS PUT INTO THE WATER OF OUR FISH.
AND IT'S THE COLD-WATER FISH THAT ARE OLD,
THAT STAY IN A LONG TIME THAT WE EAT.
TUNA'S NOT A PERFECT FISH.
IT ACTUALLY RANKS IN THE MEDIUM RANGE OF METHYLMERCURY COMPONENT.
AND IT'S OUR FAVORITE TUNA, PROBABLY FOR MOST OF YOU, IT'S THE WHITE ALBACORE.
IT'S THE WORST OF ALL THE TUNAS BECAUSE IT'S A COLD-WATER, LARGE FISH
AND IT HAS A MODERATE LEVEL OF METHYLMERCURY.
AND THAT'S THE ONE WE'RE TRYING TO AVOID BECAUSE IT HAS TOXIC EFFECTS
AND IT EVENTUALLY AFFECTS THE NEUROSYSTEM, BRAIN DAMAGE AND SO FORTH.
WE STILL EAT IT IN WHATEVER QUANTITIES WE EAT IT IN.
IT'S REALLY BETTER TO EAT THE CHUNK TUNAS THAN IT IS TO EAT THOSE.
AND I'M NOT EXACTLY -- THE WHOLE COMPONENT OF AND I'M NOT SURE.
I JUST WENT TO THIS WONDERFUL CLASS BY DOCTOR MICHAEL HOWARD
AND HE WAS MORE INTO NUTRITION THAN I AM AND I ENJOY IT MYSELF.
BUT WE'RE TRYING TO AVOID METHYLMERCURY
AND THAT'S WHERE WE'RE GOING TO FIND IT, IN THESE LARGE COLD-WATER FISH.
SHARKS, SWORDFISH, MACKEREL AND MEXICAN TILE ARE GOOD FATTY SOURCES.
GOOD COLD FISH THAT HAVE THAT FATTY LAYER
AND THAT'S WHERE THE OIL IS, IS IN THE FISH.
THEY RECOMMEND THAT YOU EAT FISH TWO TO THREE TIMES A WEEK
TO GET THE APPROPRIATE...
OMEGA 3'S THAT YOU NEED. WHICH IS REALLY WHAT WE SHOULD BE TAKING.
AN OMEGA 3 SUPPLEMENT WITH EPA AND DHA, RIGHT? OKAY.
WELL, WHAT IS IT BETTER TO TAKE THE SUPPLEMENT OR EAT THE FISH? WHAT'S YOUR THOUGHT?
- EAT THE FISH. - TAKE A SUPPLEMENT.
- JUST CUT TO IT.
WE HAD THE SAME QUESTION IN THE CLASS AND IT MADE ME LAUGH.
THE GUYS SAYS, "WELL, IT'S BETTER IF YOU EAT THE FISH IS WHAT THEY'RE RECOMMENDING,
BECAUSE IF YOU EAT THE FISH, THEN YOU'RE NOT EATING SOMETHING ELSE."
LIKE, THE RED BEEF OR THE -- WHATEVER FOOD YOU'RE TRYING TO SUPPLEMENT OUT OF YOUR DIET.
BUT EAT -- TAKE THE SUPPLEMENT NO MATTER,
BECAUSE YOU NEED THAT.
SO, HE WAS KIND OF AN ORGANIC GUY AND HE SAID
FOR YEARS HE TOOK THE ORGANIC SUPPLEMENT OF OMEGA 3
BECAUSE HE DIDN'T WANT ANY METHYLMERCURY.
BECAUSE WHAT ARE THEY MAKING THAT OMEGA 3 FROM?
FISH OIL. AND SO HE WANTED A PURE FORM.
THEY DID RESEARCH AND THEY COMPARED
THE CHEAPEST WAL-MART BRAND WITH THIS AND THAT AND THE OTHER
AND NONE OF THEM HAD ANY DIFFERENT LEVEL OF METHYMERCURY THAN THE OTHER.
SO, BUY CHEAP OMEGA 3.
BUT WHAT YOU'RE LOOKING FOR IS A GOOD OMEGA 3 WITH EPA AND DHA IN IT
WHEN YOU TAKE YOUR SUPPLEMENT.
ALRIGHT. THAT IS IMPORTANT.
ALRIGHT. SO WE'VE TALKED ABOUT THREE OF THE MACRONUTRIENTS.
WHAT HAPPENS TO THE FOOD --
WE'RE GOING TO HIT THE MICRO HERE IN A MINUTE. BUT LET'S JUST TALK FOR A MINUTE.
WHAT HAPPENS TO THE FOOD WHEN WE EAT IT? LET'S FOLLOW IT THROUGH.
IT GOES THROUGH YOUR BOOK PRETTY WELL AND WE'LL CLARIFY A FEW MORE OF THESE TERMS.
BUT WE CHEW IT IN THE MOUTH. THE PH IS NEUTRAL.
SALIVA HAS DIGESTIVE ENZYMES
THAT BEGIN BREAKING DOWN STARCHES.
THE FOOD GOES FROM THE MOUTH.
THEY CLUMP DOWN THE ESOPHAGUS TO THE STOMACH.
WHEN IT HITS THE STOMACH,
CHIEF CELLS SECRETE PEPSINOGEN.
WHEN PEPSINOGEN BINDS WITH THE HYDROCHLORIC ACID OF THE STOMACH,
IT TURNS INTO PEPSIN
WHICH BREAKS DOWN PROTEINS.
DON'T YOU LOVE IT WHEN IT'S ALL 'P' WORDS? AND THEY ALL GO TOGETHER.
OKAY, SO PEPSINOGEN IS AFFECTED BY HYDROCHLORIC ACID
WHICH MAKES PEPSIN, WHICH BREAKS DOWN PROTEINS.
OR AT LEAST BEGINS THE BREAKDOWN OF PROTEINS.
IT CAUSES SOME BLOATING,
AND STIMULATES OUR SYSTEM TO --
AS IT'S MOVING THE PROTEIN ALONG, TO TELL THE BRAIN FOOD'S COME.
OKAY? THAT'S WHAT PROTEIN AND FATS DO FOR US.
GASTRIC LIPASE AND AMYLASE
IN THE STOMACH BEGIN TO BREAK DOWN FAT
AND STARCH DIGESTION, PROTEINS --
AND STARCH DIGESTION. THAT'S THE GASTRIC LIPASE AND AMYLASE.
FATS AND STARCHES.
PROTEINS AND FATS CAUSE DISTENSION OF THE STOMACH.
THE CHYME THAT'S CREATED...
AFTER ALL THESE ENZYMES AND THE STUFF HAVE STARTED WORKING.
GOES THROUGH THE PYLORIC SPHINCTER INTO THE DUODENUM.
AND IT'S IN THE DUODENUM AREA, INTO THE SMALL INTESTINE,
THAT CCK, CHOLECYSTOKININ.
MEMORIZE THIS, VERY IMPORTANT.
CHOLECYSTOKININ IS STIMULATED.
CHOLECYSTOKININ SHOOTS OFF TO THE BRAIN WHERE --
ARE YOU KEEPING YOUR HYPOTHALAMUS LIST IN THE BACK OF YOUR NOTEBOOK?
GOES OFF TO THAT HYPOTHALAMUS AND TELLS THE BRAIN,
"FOOD'S HERE. FOOD'S COMING."
THE HYPOTHALAMUS TELLS THE GALL BLADDER
TO CONSTRICT ITSELF AND RELEASE BILE.
BILE THEN IS EXCRETED TO HELP DIGEST PROTEINS AND FATS.
OKAY.
BILE IS MADE IN THE LIVER, STORED IN THE GALL BLADDER.
OKAY.
SECRETIN IS IN THE BOWEL.
SECRETIN ACTIVATES THE RELEASE OF BICARBONATE FROM THE PANCREAS
AND THAT'S WHAT INCREASES THE PH.
BECAUSE WHAT WAS THE PH IN THE STOMACH?
REMEMBER? - FOUR.
SPORIASIS, ACIDIC. SO ONE TO FOUR-ISH IS THE AVERAGE STOMACH PH.
AND IT'S BY GOING INTO THE SMALL INTESTINE,
FOOD THEN, IT HAS SECRETIN --
STIMULATES THE SECRETION OF SECRETIN, IF YOU WILL.
AND THAT STIMULATES THE RELEASE OF BICARB
WHICH BEGINS TO ELEVATE THE PH.
SO INTESTINES HAVE A HIGHER PH, USUALLY OVER SIX.
OKAY.
ENZYMES WORK ON PROTEIN.
OUR ENZYMES ARE PROTEIN-LIKE SUBSTANCES
THAT ACT AS A CATALYST TO SPEED CHEMICAL REACTION AND BREAKDOWN.
THERE'S PANCREAS ENZYMES
AND THERE'S A WHOLE LIST OF 'EM. YOU CAN READ 'EM ALL.
I'M NOT GOING TO READ ALL THOSE NAMES. YOU WON'T, REMEMBER.
AND THE SMALL INTESTINE HAS ENZYMES.
THE SUCRASE, SUCRASE, MALTASE, LIPASE, PEPTIDASE,
WHICH BREAKS DOWN THE FOODS IN THE INTESTINE.
FOOD CAN STAY IN THE STOMACH ONE TO SEVEN HOURS.
ISN'T THAT AMAZING? ONE TO SEVEN.
THEY TELL US MOST OF THE TIME TO, YOU KNOW, TAKE YOUR FOODS --
OR TAKE MEDICINES ON AN EMPTY STOMACH TWO HOURS AFTER A MEAL OR ONE HOUR BEFORE.
BUT REALLY, FOOD CAN BE ON BOARD FOR ANYWHERE FROM ONE TO SEVEN HOURS.
THE AVERAGE BEING ABOUT THREE HOURS IN THE STOMACH.
SO FOOD CAN STAY IN QUITE A GOOD AMOUNT OF TIME.
ALRIGHT. LET'S MOVE ONTO METABOLISM HERE,
OF THE FOOD THAT WE'VE TAKEN IN SO FAR.
A COUPLE OF IMPORTANT WORDS FOR YOU TO CAPTURE ARE ANABOLISM.
WHICH IS?
THE BUILDING UP FROM THE NUTRIENTS.
AND CATABOLISM. WHICH IS?
BREAKING DOWN AND TEARING DOWN.
WORDS YOU'VE HAD BEFORE IN YOUR PRE-REQ.
SO JUST KEEP THOSE IN MIND AND LET'S KIND OF PURSUE HERE.
THIS IS TOTALLY NOT IN YOUR BOOK.
BUT WE GOT TO UNDERSTAND WHAT'S HAPPENING TO OUR FOOD.
ALL OUR BODILY ACTIVITIES REQUIRE ENERGY.
EVERYTHING THAT OUT BODY DOES REQUIRES ENERGY
AND WE GET THAT ENERGY FROM FOOD.
IT'S THE PROCESS BY WHICH CARBOHYDRATES, PROTEINS AND FATS
ARE CONVERTED INTO ENERGY FOR USE BY THE CELLS.
GLUCOSE IS THE MAJOR FUEL SOURCE OF THE BODY.
WHERE DO WE GET OUR GLUCOSE FROM?
PRIMARILY CARBS, BUT WE CAN ALSO GET GLUCOSE FROM PROTEINS.
YOU'LL SEE HERE IN A MINUTE.
MANY TISSUES AND ORGAN SYSTEMS CAN USE OTHER SOURCES FOR FUEL
LIKE FATTY ACIDS AND KETONES.
BUT THE BRAIN AND THE NERVOUS SYSTEM
RELY ALMOST EXCLUSIVELY ON GLUCOSE FOR FUEL.
SO THE BRAIN AND THE NERVOUS SYSTEM,
THEY CANNOT STORE OR SYNTHESIZE GLUCOSE
TO MEET THEIR ENERGY NEEDS.
I ALREADY TOLD YOU HOW MUCH THEY NEED.
ALRIGHT. GLUCOSE IS INGESTED IN THE DIET
AND TRANSPORTED FROM THE GI TRACT THROUGH THE PORTAL VEIN.
REMEMBER THE PORTAL VEIN WHEN WE WERE TAKING MEDICATIONS
AND WE DID THAT FIRST PASS?
THEY GO FROM THE SMALL INTESTINE THROUGH PORTAL VEIN STRAIGHT TO THE LIVER.
EXCESS GLUCOSE IS CONVERTED IN THE LIVER,
TO FATTY ACIDS AND STORED IN FAT CELLS AS TRIGLYCERIDES
OR IT'S CONVERTED TO GLYCOGEN
AND STORED IN THE LIVER AND SKELETAL MUSCLE.
THE LIVER BOTH SYNTHESIZES AND STORES GLUCOSE.
AND WE CAN APPRECIATE THAT A LITTLE IN THIS PICTURE
BECAUSE IT'S MAKING IT AND SYNTHESIZING IT BOTH OVER HERE IN THE LIVER.
I'LL GO BACK TO MY PICTURE HERE IN A MINUTE.
THE BODY'S GOAL IS TO MAINTAIN HOMEOSTASIS, RIGHT?
THE WHOLE GOAL IS THAT OUR BODY IS WORKING ALL THE TIME RIGHT NOW TO MAINTAIN BALANCE.
IF YOU DIDN'T EAT BREAKFAST TODAY, IT'S BREAKING DOWN FUEL FOR YOU
SO THAT YOU CAN STAY HERE AND STAY AWAKE AND LISTEN.
IF YOU ATE FUEL, IT'S USING THAT TO ENERGIZE YOUR BODY.
WHATEVER, THE BRAIN HAS TO HAVE FUEL AND IT'S GOING TO GET IT FROM SOMEWHERE.
THAT'S ITS JOB.
IF BLOOD --
IF BLOOD GLUCOSE LEVELS ARE HIGH,
GLUCOSE IS STORED IN THE LIVER AS GLYCOGEN.
IF BLOOD GLUCOSE LEVELS ARE LOW,
THE LIVER RELEASES STORED GLUCOSE.
GLUCOSE IS TRANSPORTED THROUGH THE BLOOD STREAM TO THE CELLS
WHERE INSULIN, AND THIS IS WHERE WE'RE GOING TO PICK UP OUR INSULIN,
FINDS TWO RECEPTOR SITES TO LET THE GLUCOSE IN.
I ALWAYS THOUGHT WHEN I HEARD ABOUT INSULIN
THAT INSULIN FOUND ITSELF TO THE SUGAR
AND CARRIED IT IN AS AN ACT OF TRANSPORT.
BUT THAT'S NOT TRUE.
INSULIN GETS RELEASED FROM THE PANCREAS
BECAUSE IT'S HEARD FROM THE LIVER
THERE'S LOTS OF SUGAR COMING IN.
INSULIN THEN RUSHES TO THE RECEPTOR SITES ON CELLS
TO, IN ESSENCE, OPEN THE DOOR SO THE GLUCOSE CAN GET IN.
IT NEEDS THAT CONNECTION SO THAT IT WILL LET THE GLUCOSE INTO THE CELL.
IT DOESN'T ATTACH TO 'EM, IT JUST KNOWS GLUCOSE IS OUT THERE.
RUSHES OVER TO HELP IT GET INTO THE PLACES IT NEEDS TO GET INTO.
BECAUSE IF THE BRAIN GETS TOO MUCH SUGAR,
THERE BECOMES BRAIN DAMAGE, COMATOSE,
CHANGES IN CONSCIOUSNESS, CHANGES IN LUCIDITY HAPPENS
BECAUSE THE BRAIN CAN'T HAVE TOO MUCH SUGAR.
WE'VE GOT TO GET THE SUGAR OUT OF THE SYSTEM
SO THAT IT MANAGES WHAT GETS TO THE BRAIN.
LET'S GO BACK.
THREE METABOLIC PROCESSES ARE HAPPENING
WHEN THIS IS ALL GOING ON.
GLYCOGENOLYSIS, WHICH IS THE BREAKDOWN OF GLYCOGEN.
HERE'S THE LIVER OR THE SKELETAL MUSCLE
AND IT NEEDS GLUCOSE SO GLYCONEOLYSIS --
GLYCOGENOLYSIS BREAKS DOWN THE SKELETAL MUSCLE
OR RELEASES FROM THE LIVER GLUCOSE, WATER AND CO2
SO THAT THERE'S ENERGY.
ANOTHER THING HAPPENS.
GLYCOGENESIS, WHICH IS ANABOLISM, OKAY?
IT'S THE CREATING OF ENERGY
FROM GLUCOSE INTO GLYCOGEN INTO STORAGE.
AND THEN FINALLY, THERE'S GLUCONEOGENESIS
WHICH IS THE CATABOLISM OR BREAKDOWN OF AMINO ACIDS...
AND GLYCEROL INTO GLUCOSE.
WE'VE GOT TO HAVE GLUCOSE
AND IF -- TO HAVE OURSELVES HAVE ENERGY
OR WE'VE GOT TO STORE IT BECAUSE WE'VE GOT TOO MUCH.
SO THE BODY'S GOT TO ALWAYS BE IN A STATE OF BALANCE
RELATED TO METABOLISM.
OKAY. LET'S GO BACK TO INSULIN HERE A MINUTE.
INSULIN IS THE ONLY HORMONE KNOWN TO HAVE A DIRECT EFFECT
IN DECREASING THE LEVEL OF GLUCOSE IN THE BODY.
INSULIN IS THE ONLY ONE.
IF YOU EAT A LOAD OF SUGAR HERE TODAY,
YOUR BODY'S GOT TO DUMP A LOAD OF INSULIN
SO THAT IT CAN DO SOMETHING WITH ALL OF THAT SUGAR
BECAUSE IT CAN'T JUST RUSH OFF TO THE BRAIN, IT WILL CAUSE DAMAGE.
AND IT CAN'T RUSH OFF TO THE NERVES, IT WILL CAUSE DAMAGE.
INSULIN LOWERS IT.
IT DECREASES BY TRANSPORTING GLUCOSE
TO SKELETAL MUSCLE AND ADIPOSE TISSUE.
IT'S GLUCOSE, IT'S SUGAR THAT MAKES US FAT, NOT FAT.
OKAY? BECAUSE IT'S GOT TO BE STORED SOMEWHERE.
INSULIN ALSO DECREASES THE BREAKDOWN OF GLUCOSE AND FAT STORES
AND STIMULATES THE SYNTHESIS OF BOTH GLYCOGEN AND TRIGLYCERIDES.
SO IT MAKES GLYCOGEN AND BECOMES A TRIGLYCERIDE.
ALRIGHT. IT ALSO PROMOTES THE TRANSPORT OF AMINO ACIDS
INTO BODY CELLS AND ACCELERATES PROTEIN SYNTHESIS.
REMEMBER I SAID THAT CARBOHYDRATES ARE THE FLAME
IN WHICH PROTEINS BURN AND FATS BURN.
HERE IS WHY.
INSULIN PROMOTES THE TRANSPORT OF THEM INTO CELLS
AND ACCELERATES THEIR SYNTHESIS. IN THE CELLS
THEY WORK TOGETHER.
ALRIGHT. INSULIN DECREASES.
LET'S GO ON JUST HERE.
I JUST WANT YOU TO SEE FOR A SECOND.
WHERE DOES INSULIN COME FROM?
THE PANCREAS, AND IT'S ONLY IN THIS TINY LITTLE PORTION.
1% OF THE PANCREAS PRODUCES ALL THE INSULIN FOR OUR BODIES.
WAS THAT JUST INCREDIBLE?
IT'S A WHOLE SYSTEM OF METABOLISM THAT WE'VE GOT GOING.
IT'S, LIKE, JUST MINUTE.
IT'S IN THE 1% OF THE PANCREAS
WHICH ARE THE ISLETS OF LANGERHORN.
DON'T YOU LOVE THAT? ISLETS OF LANGERHORN.
I NEVER FORGET THAT BECAUSE IT'S JUST SO FUNNY.
THAT'S THAT WHOLE ISLET THERE IN WHICH THE ALPHA CELLS --
NO, SORRY. BETA CELLS PRODUCE INSULIN.
BETA PRODUCES INSULIN, OKAY?
BECAUSE OUR ALPHA CELLS ARE GOING TO -
ARE RESPONSIBLE FOR GLUCAGON PRODUCTION.
SO LOOK AND SEE. CAN YOU SEE RIGHT HERE?
THIS IS MY BETA CELL IS PRODUCING INSULIN.
AND ALPHA CELL RIGHT HERE IS GOING TO BE PRODUCING GLUCAGON.
ALRIGHT, LET'S GO BACK TO GLUCAGON.
WELL, LET ME JUST TELL YOU A LITTLE BIT MORE ABOUT INSULIN.
INSULIN IS ESSENTIAL FOR GLUCOSE SUPPLY OF MOST CELLS, WE KNOW THAT.
BUT NOT ALL TISSUES DEPEND ON INSULIN FOR GLUCOSE.
I WANT TO TELL YOU ABOUT SOME INSULIN INDEPENDENT CELLS.
I DIDN'T MAKE A SLIDE. YOU JUST GOT TO WRITE IT DOWN.
SOME INSULIN INDEPENDENT TISSUES
THAT ALLOW GLUCOSE TO ENTER FREELY
WITHOUT THE ASSIST OF INSULIN AT ALL.
THEY JUST -- GLUCOSE COMES IN TO GIVE THEM FUEL.
ARE EYES,
ERITHROCITES,
KIDNEYS,
BRAIN, NERVES.
I ALREADY TOLD YOU BRAIN AND NERVES. I ADDED A FEW MORE.
LET'S THINK ABOUT YOUR DIABETIC CLIENT FOR A MINUTE.
WE HAVEN'T TALKED ABOUT DIABETES SO MUCH AS AN ILLNESS OR STATE,
BUT WE'VE TALKED ABOUT NEUROPATHIES.
WHAT DID I JUST TELL YOU IS A GROUP THAT'S AFFECTED BY HIGH GLUCOSE
BECAUSE IT'S INSULIN INDEPENDENT.
IT JUST GETS AFFECTED.
NEUROPATHIES ARE...NERVES.
THAT'S BECAUSE IT'S AN INSULIN INDEPENDENT TISSUE
AND SO TOO MUCH GLUCOSE BEGINS TO DETERIORATE THOSE NERVES AND DAMAGE THOSE NERVES.
WHAT ABOUT THE EYES?
WHAT'S A COMPLICATION OF DIABETES
WHEN PEOPLE KEEP THEIR BLOOD SUGAR TOO HIGH FOR TOO LONG?
THEY BEGIN TO LOSE THEIR VISION AND HAVE BLINDNESS. WHY?
INSULIN INDEPENDENT TISSUE. IT DOESN'T REQUIRE INSULIN
TO OPEN IT OR CLOSE IT, IT JUST GOES THERE.
THAT'S WHY IT'S SO IMPORTANT THAT WE KEEP THOSE LEVELS BALANCED.
KIDNEYS, EYES, BRAIN ARE REALLY ESSENTIAL
THAT WE APPRECIATE WHAT'S HAPPENING
WITH THAT CONTINUAL STIMULATION OF SUGAR ON THE BODY.
ALRIGHT. WE HAVE A REALLY IMPORTANT HORMONE AGAIN
THAT'S PRODUCED IN THE ALPHA CELLS
OF THE ISLETS OF LANGERHORN AND THE PANCREAS.
AND THAT'S GLUCAGON.
IT'S TRANSPORTED VIA THE PORTAL VEIN TO THE LIVER
AND THAT'S WHERE IT EXERTS ITS ACTION.
GLUCAGON ACTS IN OPPOSITION TO INSULIN.
SO WHEREAS WE HAVE INSULIN THAT -- THERE'S ALL THIS SUGAR.
YOU EAT A BIG, OLD PIECE OF CANDY AND SUGAR JUST DUMPS IN THE BODY,
IT GETS TO THE PORTAL VEIN. OH, OH, SUGAR, SUGAR, SUGAR.
AND SO THE PANCREAS SAYS, "OKAY, INSULIN COME IN."
INSULIN COMES, IT GOES TO THE CELLS, OPENS THE DOOR
SO THE SUGAR CAN GET IN SO THAT TOO MUCH DOESN'T GET TO THE BRAIN
AND TOO MUCH DOESN'T GET TO THE NERVES.
BUT WHAT HAPPENS IF YOU DON'T EAT SOME SUGAR
AND IT ALL GETS USED UP, BUT YOUR BODY NEEDS MORE FUEL?
SOMETHING HAS GOT TO TELL THE BODY, "NEED SUGAR, NEED SUGAR."
AND BREAK IT DOWN SO THAT WE GET OUR SUGAR COMPONENTS AND THAT'S GLUCAGON.
GLUCAGON SENSES THAT SUGAR LEVELS ARE LOW
AND IT STIMULATES THE BODY TO RELEASE SUGAR.
HOW DOES IT DO THAT?
GLUCAGON STIMULATES THE BREAKDOWN
OF GLYCOGEN AND FATS TO GLUCOSE.
GLUCAGON CONVERTS THEM, GLYCOGEN AND FATS, SO NOW THERE'S GLUCOSE.
COS WHAT DOES OUR BRAIN NEED TO FUNCTION?
GLUCOSE. HOW DO YOU THINK THE ATKINS DIET WORKED?
DOES THE BRAIN NEED SUGAR? WHAT DOES ATKINS HAVE PEOPLE DO?
NO CARBS. YOUR BRAIN'S GOT TO HAVE SUGAR.
HOW DO YOU SUPPOSE YOUR BODY GOT THE SUGAR?
IT WAS BREAKING DOWN YOUR MUSCLES AND FATS
TO GET SUGAR, GLUCOSE.
IT WILL BREAK IT DOWN TO GET SUGAR TO THE BRAIN.
YOU GOT TO HAVE SUGAR.
SO THAT'S HOW THE BODY DOES IT.
IT STIMULATES THE BREAKDOWN OF GLYCOGEN AND FATS TO GLUCOSE
AND PROMOTES GLUCONEOGENESIS, THE MAKING OF SUGAR.
NEO MEANS NEW MAKING.
GENESIS, FIRST BOOK OF THE BIBLE: THE BEGINNING.
THE NEW BEGINNINGS OF GLUCOSE.
PROMOTES GLUCONEOGENESIS
FROM FATS AND PROTEINS TO INCREASE GLUCOSE LEVELS.
ONE OTHER HORMONE I DON'T HAVE TIME TO TALK ABOUT,
I BARELY HAVE TIME TO TALK ABOUT THIS, IS CORTISOL.
CORTISOL, HUGE, IMPORTANT HORMONE.
IT STIMULATES GLUCONEOGENESIS. WHAT DOES THAT MEAN?
THE NEW BEGINNINGS OF GLUCOSE.
IN RESPONSE TO STRESS AND THE OTHER -
WE JUST DON'T HAVE TIME TO GO,
BUT YOU'VE HEARD ABOUT STRESS ON TV,
AND WHAT IT'S DOING IS IT'S STIMULATING SUGAR TO BE CREATED AGAIN
AND IT'S ALSO HELPING IT GET STORED,
THAT'S WHY IT GETS BULKED UP HERE IN THE STOMACH AS WELL.
AND WE JUST DON'T HAVE TIME TO REALLY DEAL WITH CORTISOL, BUT IT'S HUGELY IMPORTANT.
ALRIGHT. SO LET'S JUST TAKE A LOOK AT WHAT I'VE JUST SAID.
LET'S COME UP HERE.
WHAT HAPPENS WHEN YOUR BLOOD SUGAR IS HIGH?
IT COMES DOWN AND IT PROMOTES INSULIN TO BE RELEASED.
INSULIN DOES ONE OF TWO THINGS.
IT GOES TO THE LIVER TO BE STORED AS GLYCOGEN.
IT CONVERTS THOSE FROM GLUCOSE TO GLYCOGEN.
OR IT GOES INTO THE TISSUES, THE CELLS, MUSCLES, KIDNEYS, FAT
AND THAT'S WHAT HELPS THE BLOOD SUGAR BECOME LOW.
WHEN BLOOD SUGAR BECOMES LOW,
IF YOU DON'T KEEP PUTTING MORE SUGAR IN,
THE LOW BLOOD SUGAR STIMULATES
THE PROMOTION OF THE GLUCAGON RELEASE.
SO YOU GO TO THE PANCREAS AND WHICH CELLS?
ALPHA CELLS PRODUCE GLUCAGON WHICH COME OVER HERE
AND BREAKDOWN GLYCOGEN INTO GLUCOSE
SO THAT THE BLOOD SUGAR GETS RAISED.
YOU SEE, THEY'RE BOTH JUST WORKING WITH EACH OTHER.
ONE'S HIGH AND THE OTHER'S LOW. IF ONE'S LOW, THE OTHER'S HIGH.
AND THEY'RE JUST ARE ALWAYS TRYING
TO KEEP OUR BODIES IN A STATE OF HOMEOSTASIS.
I LOVE THIS LITTLE PICTURE.
IT KIND OF JUST SHOWS YOU WHERE ALL OF THOSE ORGANS ARE.
THEY'RE ALL KIND OF TUCKED RIGHT THERE IN THAT UPPER ABDOMEN, PROTECTING EACH OTHER.
ALRIGHT. LET'S KIND OF SEE IF WE CAN WRAP THIS UP
INTO SOME SEMBLANCE OF UNDERSTANDING HERE.
ALL HORMONES MUST BE KEPT AT A NORMAL LEVEL.
WHEN YOUR LEVELS ARE NORMAL, WE SAY THAT YOU'RE BALANCED.
INSULIN'S MAJOR FUNCTION?
REGULATE BLOOD SUGAR LEVELS.
PROTECTING THE BRAIN FROM RECEIVING TOO MUCH BLOOD SUGAR.
ALRIGHT. I THINK I'VE ALREADY DISCUSSED ALL THIS.
LET ME JUST GET HERE.
INSULIN ALERTS THE LIVER TO INCOMING HIGH AMOUNTS OF SUGAR
AND IT STORES AWAY SUGAR.
OH, LET'S SEE.
LET'S GO DO THIS.
YEARS OF HIGH HARBO -- HIGH CARBOHYDRATE MEALS TRANSLATE
INTO YEARS OF EXCESSIVE CUMULATIVE SUGAR IN THE BODY.
IT DOESN'T JUST HAPPEN OVER NIGHT.
IF WE JUST KEEP MAINTAINING OUR SELF IN A STATE
OF HIGH SUGAR, HIGH SUGAR, HIGH SUGAR,
OVER A PERIOD OF TIME OUR BODY WILL SAY,
"YOU KNOW WHAT? I'VE HAD IT WITH YOU."
AND YOU BECOME INSULIN RESISTANT.
IN OTHER WORDS, THE CELLS SAY,
"ENOUGH, WE DON'T CARE HOW MUCH INSULIN YOU PUT
ON TO OUR LITTLE CELLS TO TRY TO OPEN THAT DOOR.
WE'RE NOT LETTING ANYMORE IN.
WE'RE FULL, WE'RE TIRED AND WE'RE NOT DOING IT."
THIS IS WHAT HAPPENS IN OBESITY WITH YOUR DIET,
YOUR TYPE 2 DIABETICS.
THEY GET TO BE SO HEAVY
THAT THE FAT ACTUALLY BLOCKS OFF THE CELLS.
THEY GET JUST SO FULL. THEY CAN'T TAKE IN ANYMORE SUGAR.
THAT'S WHY FOR SOME TYPE 2 DIABETICS,
IF THEY WILL LOSE 10, 20, 30LB,
THEY WILL NOT BE A TYPE 2 DIABETIC ANYMORE.
JUST FROM WEIGHT LOSS, BECAUSE THE CELLS WILL
FINALLY HAVE SOME ROOM IN THEM TO LET MORE SUGAR IN.
INSULIN RESISTANCE. THAT'S WHEN IT WILL NOT ACCEPT --
THERE'S A REDUCED NUMBER OF INSULIN RECEPTORS,
DOORS TO LET IN SUGAR.
WHEN THE CELLS REDUCE THEIR NUMBER OF RECEPTORS AND SO INSULIN CAN'T GET IN,
THE PERSON BECOMES IN A STATE OF HYPERINSULINEMIA.
SO NOW WE GOT ALL THIS EXTRA INSULIN FLOATING AROUND...
WITH NO SUGAR TO GO WITH IT WHICH OR --
ACTUALLY, HYPERINSULINEMIA, WE GOT ALL THIS
EXTRA INSULIN IN THE BLOOD AND SUGAR IN THE BLOOD
BECAUSE THE INSULIN CAN'T GET IT IN, THE CELLS WON'T LET IT.
AND NOW THERE'S ELEVATED SUGAR, TYPE 2 DIABETES.
ALRIGHT. HOW DOES YOUR BODY UTILIZE THE SUGARS?
DON'T USE THESE QUITE YET. YOU WILL UNDERSTAND 'EM IN A MINUTE.
YOU'RE BODY USES CARBOHYDRATES
TO HELP DETERMINE AND SET YOUR INSULIN GLUCAGON RATIO.
WE WANT THEM TO BE IN A BALANCED STATE.
IF YOU HAVE THE SAME AMOUNT OF INSULIN AND GLUCAGON IN YOUR BODY,
THEN YOUR METABOLISM IS SET IN BALANCE.
BUT IF YOUR INSULIN LEVEL BECOMES TOO HIGH AND HOW WOULD THAT HAPPEN?
TOO MUCH SUGAR. THEN NOW ALL OF A SUDDEN,
YOU HAVE A HIGH INSULIN RATIO
AS COMPARED TO GLUCON - GLUCAGON.
AND SO WE CALL THAT A HIGH RATIO. WE WANT BALANCE.
WHAT HAPPENS IF WE DON'T EAT ANY CARBOHYDRATE?
NOW YOUR GLUCAGON RATIO IS HIGH AND YOUR INSULIN LOW.
AND WE CALL THAT A LOW RATIO.
WE DETERMINE OUR RATIO BASED ON THE INSULIN BEING HIGH OR LOW.
ALRIGHT. INSULIN IS THE MOST IMPORTANT HORMONE FOR STORING SUGAR
AND RESPONSIBLE FOR PUTTING NUTRIENTS INTO CELLS.
THIS PROCESS OF UNLOADING SUGAR AND OTHER NUTRIENTS
IS VITAL FOR TWO REASONS.
IT REFUELS OUR BODY AND IT TELLS THE LIVER
THAT TOO MUCH SUGAR HAS ENTERED SO THAT IT WON'T -
IT REACTS BY INCREASING FAT PRODUCTION FROM INCOMING SUGAR.
GOT TO MAINTAIN BALANCE.
GLUCAGON IS RELEASED IN RESPONSE TO PROTEINS,
INSULIN IS RELEASED IN RESPONSE TO CARBOHYDRATES
AND SOME AMINO ACIDS, BUT JUST THINK CARBOHYDRATES.
NEITHER -- NOW GET THIS. IT'S INCREDIBLE.
NEITHER IS RELEASED.
NEITHER INSULIN NOR GLUCAGON
TO NON-STARCHY VEGETABLES AND FATS.
SO IF YOU EAT FAT, WHAT HAPPENS?
NOTHING. AT LEAST IN THE INSULIN AND GLUCAGON WORLD.
CYSTOKININ, CHOLECYSTOKININ, YEAH, THAT'S ANOTHER SUBJECT.
BUT INSULIN AND GLUCAGON STAY STABLE.
THEREFORE, IF CARBOHYDRATES ARE EATEN ALONE, INSULIN HIGH.
IF PROTEINS ARE EATEN ALONE, GLUCAGON HIGH.
IF FATS AND NON-STARCHY VEGETABLES ARE EATEN ALONE,
NO EFFECT ON INSULIN AND GLUCAGON.
THAT'S WHY IT'S SO IMPORTANT THAT WE EAT A MIXED MEAL.
REMEMBER, I SAID IN THE BEGINNING, DON'T EAT A PROTEIN WITHOUT A CARBOHYDRATE.
BECAUSE THE WHOLE GOAL IS THAT WE'RE BALANCING
THE INSULIN GLUCAGON RATIO.
WE NEED BALANCE.
THE MOST DAMAGING THING THAT WE DO TO OUR SYSTEM OVER THE LONG HAUL
IS EAT A HIGH CARBOHYDRATE MEAL, AFTER MEAL, AFTER MEAL.
BECAUSE IT CAUSES SO MUCH DAMAGE TO OUR SYSTEM.
ALRIGHT. GLYCEMIC INDEX IS AN IMPORTANT TERM
THAT WE WANT TO KIND OF CAPTURE ON.
AND WITH GLYCEMIC INDEX WE'RE HEARING MUCH MORE ABOUT -
AND THAT'S THE MEASUREMENT OF HOW FAST INSULIN RISES IN RESPONSE
TO THE AMOUNT OF SUGAR ENTERING THE PORTAL VEIN AT ANY GIVEN MOMENT.
WHICH TRANSLATES INTO, IF YOU ATE A WHOLE GRAIN PIECE OF BREAD
AND YOU ATE A TWINKIE,
WHICH HAS THE HIGHEST GLYCEMIC INDEX?
THE TWINKIE BECAUSE IT'S GOING TO GO TO SUGAR FASTER
AND ELEVATE THE INSULIN LEVEL, GLYCEMIC INDEX.
WHEREAS SOMETHING THAT HAS A PROTEIN
OR SOMETHING THAT IS MORE COMPLEX, YOUR FIBER FOODS,
ARE GOING TO HAVE A LOWER GLYCEMIC INDEX.
SO IF YOU HAVE TO CHOOSE BETWEEN BERRIES AND...
WHAT'S A HIGH SUGAR FRUIT?
BERRIES ARE A VERY LOW SUGAR FRUIT. AND PINEAPPLE.
WHICH HAS THE HIGHEST GLYCEMIC INDEX?
PINEAPPLE. IT'S GOING TO CAUSE A RISE IN INSULIN
MUCH FASTER THAN BERRIES ARE,
BECAUSE OF HOW FAST IT CAUSES INSULIN TO RISE.
AND THAT'S WHAT THEY'RE TALKING ABOUT WITH YOUR GLYCEMIC INDEX FOODS.
IT'S BETTER THAT WE EAT A LOWER GLYCEMIC INDEX DIET THAN A HIGH GLYCEMIC INDEX DIET
BECAUSE IT'S HELPING MAINTAIN THAT BALANCE
OF GLUCAGON AND INSULIN AS WE ARE EATING.
ALRIGHT. LET'S GO BACK AND TALK A LITTLE BIT ABOUT
WHY BALANCED MEALS ARE SO IMPORTANT.
I'M BACK TO ORIGINAL SLIDES.
MORE IMPORTANT - WHAT DID I SAY?
CARBS DETERMINE THE RATIO OF INSULIN TO GLUCAGON.
OUR TWO MAIN HORMONES FOR METABOLISM OF FOODS.
CARBS CAUSE INSULIN TO RELEASE, BUT DON'T INCREASE GLUCAGON,
THEREFORE, INCREASE FAT.
EATING PROTEIN WITH CARBS CAUSES A LOW INSULIN TO GLUCAGON RATIO AND DECREASES FAT.
YOU CAN OVEREAT CARBS, BUT IT'S DIFFICULT TO OVEREAT FAT.
PEOPLE ARE AFRAID OF FAT, BUT WE NEED FAT.
WHY IS IT DIFFICULT TO OVEREAT FAT?
LET'S TALK ABOUT WHAT DOES THE BODY DO WITH FAT.
LET'S PUT A PACKAGE OF MY FAVORITE THING, ORIOS.
AND A PACKAGE OF BOILED EGGS. A CARTON OF BOILED EGGS.
HOW MANY OF YOU COULD DOWN
THE WHOLE PACKAGE OF ORIOS PRETTY SIMPLY?
HOW MANY OF YOU - WHEN WAS THE LAST TIME YOU ATE A CARTON OF BOILED EGGS?
WHY? WHAT HAPPENS?
THIS IS WHAT HAPPENS.
WHEN YOU EAT PROTEINS AND FATS THEY GO TO YOUR STOMACH.
WHAT HAPPENS IN YOUR STOMACH, REMEMBER?
PEPSINOGEN HITS HYDROCHLORIC ACID,
WHICH CAUSES PEPSIN TO BEGIN THE DIGESTION PROCESS,
WHICH CAUSES SOME FULLNESS AND SOME BLOATING
WHICH TELLS THE BRAIN, "FOODS HERE."
IT GOES ON TO THE STOMACH WHICH -- TO THE INTESTINE
WHICH STIMULATES THE RELEASE OF CCK, WHICH IS?
CHOLECYSTOKININ.
WHICH TELLS THE... - HYPOTHALAMUS.
- BRAIN, HYPOTHALAMUS, "FOOD IS REALLY HERE, NO KIDDING."
THE HYPOTHALAMUS THEN TELLS WHAT?
GALL BLADDER TO RELEASE BILE AND IT COMES INTO YOUR SYSTEM.
ALL OF THOSE THINGS MAKE YOU FEEL VERY, VERY FULL.
IF YOU KEPT EATING EGGS, IF YOU KEPT EATING FAT
AND YOU JUST KEPT EATING IT AND EATING IT, WHAT IS GOING TO HAPPEN?
YOU'RE GOING TO GET NAUSEOUS AND VOMIT.
IF NOT, IF YOU MANAGE TO KEEP IT ALL DOWN,
YOU'RE GOING TO ELIMINATE THROUGH YOUR FAECES,
FLOATING STOOL. WHY?
BECAUSE IT'S FULL OF FAT, YOUR BODY CAN'T HANDLE ALL THAT FAT.
WELL, WHAT HAPPENS WHEN YOU EAT THOSE ORIOS?
OH, YES. OKAY, YOU EAT IT. WHAT IS IT?
SUGAR. SUGAR HAS GOT TO GO THROUGH WHAT?
IT'S NOW GONE THROUGH THE STOMACH, NO BIG DEAL.
NOTHING HAPPENED. WENT TO THE INTESTINE, WHAT HAPPENED?
NOTHING, IT'S GOT TO BREAKDOWN WITH ALL THOSE ENZYMES.
GOES THROUGH WHAT? PORTAL VEIN.
IT DOESN'T EVEN GET INFORMATION INTO THE BODY THAT SUGAR HAS ARRIVED
TILL IT GETS TO PORTAL VEIN, GOES TO LIVER.
IT'S IN THE PORTAL VEIN LIVER SYSTEM THAT THE BODY SAYS,
"OH, GOT LOTS AND LOTS OF SUGAR." INSULIN COMES ON BOARD.
INSULIN AND THE LIVER START COORDINATING THEIR EFFORTS
TO TUCK ALL THAT SUGAR AWAY
BEFORE FINALLY THE SUGAR MESSAGE GETS TO THE BRAIN,
"FOOD HAS ARRIVED."
YOU'VE DOWNED A WHOLE BAG.
NOW IN THE PROCESS OF THAT BRAIN ACTIVITY SOME SEROTONIN WAS RELEASED
AND THAT'S WHY YOU GET THAT, AH! BETTER THAN SEX FEELING.
YOU KNOW WHAT I MEAN?
AND SO THERE YOU GO.
SO THAT'S WHY WE CAN PUT AWAY A WHOLE LOAD OF SUGAR
AND NOT FEEL FULL OR SATIATED.
THAT'S WHY WE CAN EAT A WHOLE LOAD OF WHITE RICE.
THAT'S WHY WE CAN EAT A WHOLE LOAD OF SPAGHETTI AND COMFORT FOODS
BECAUSE IT TAKES THE BODY A WHOLE HECK OF A LOT OF TIME
TO GET THE INFO THAT FOOD HAS ARRIVED.
AND THEN DO YOU FEEL AFTER THAT, WHY DID I EAT ALL THAT?
BECAUSE FINALLY THE MESSAGE CONNECTED.
THAT'S WHY IT'S REALLY CRITICAL THAT WE EAT THE TWO TOGETHER
AND WE WOULDN'T BE PORKING OUT
BECAUSE OUR BODY WOULD GET BALANCED MESSAGES OF FOOD ON BOARD.
THAT WAS ALL MISSING OUT OF THE BOOK.
ALRIGHT.
YOU CAN TAKE A COUPLE MORE SLIDES AND THEN I'LL GIVE YOU A BREAK.
OUR BODY IS COMPOSED - ANY QUESTIONS ABOUT THAT?
I MEAN, I KNOW THAT WAS HEAVY INFORMATION.
THAT'S WHY I THOUGHT IT WAS IMPORTANT THAT I VIDEO TAPE IT,
AND YOU CAN REVISIT IT AGAIN. OKAY. AND IF YOU WANT --
WELL, MY NOTES ARE UGLY SO IT'S JUST WHAT'S ON THE SLIDES.
OKAY, OUR BODY IS MOSTLY COMPOSED OF WATER
WHICH IS WHY IT'S SO CRITICAL THAT WE'RE EATING --
DRINKING OUR SIX TO EIGHT CUPS OF WATER EVERYDAY.
IT'S 60% TO 70% OF OUR BODY WEIGHT. CAN YOU IMAGINE?
NO WONDER THE WICKED WITCH OF THE WEST MELTED DOWN.
I DON'T KNOW HOW SHE EVER CAUGHT FIRE. BUT 60% TO 70% WATER.
OUR CELL FUNCTION DEPENDS ON THAT FLUID ENVIRONMENT.
IT'S ESSENTIAL TO OUR HEALTH AND WE'LL APPRECIATE IT
WHEN WE LOOK AT FOODS AND ELECTROLYTES, BUT IT'S REALLY ESSENTIAL.
THERE'S NO SUBSTITUTE FOR WATER.
WE SAY A LOT OF THINGS ARE LIQUID, BUT THEY ARE NOT
AND THEY DON'T REALLY SUBSTITUTE OR COUNT WHEN IT COMES TO WATER.
OFTEN HUNGER IS MISINTERPRETED AS --
OFTEN HUNGER IS MISINTERPRETED FOR THIRST.
WE THINK WE'RE HUNGRY, BUT REALLY WE'RE THIRSTY.
OUR BODY JUST NEEDS WATER.
WE NEED TWO LITERS A DAY, THE AVERAGE HUMAN BODY.
UNLESS THEY'RE IN KIDNEY FAILURE OR HAVE SOMETHING
WHERE THEY'RE HAVING TO RESTRICT, BUT WE NEED LOTS OF WATER.
THAT'S WHY I SAY BRING YOUR WATER BOTTLES.
DRINK. GOOD. EXAMPLE.
DRINK, DRINK, DRINK. WE NEED WATER, WATER.
OKAY, VEGETABLES -- I'M GOING TO HIT REAL QUICKLY BEFORE A BREAK.
ARE MICRONUTRIENTS.
THEY ARE A LOW CALORIC CONTENT,
BUT THEY ARE HIGH IN VITAMINS, MINERALS AND FIBERS.
AND VEGETABLES, BECAUSE OF THE FIBER,
THAT COMPLEX NATURE OF THE VEGETABLE HELP PULL OUR --
BALANCE OUR INSULIN GLUCAGON RATIO.
THEY ALSO HAVE A HIGHER GLYCEMIC INDEX.
VITAMINS OR MINERALS IN NON-STARCHY VEGETABLES ARE USED AS COENZYMES
WHICH ARE CHEMICALS THAT SPEED UP
OTHER CHEMICAL REACTIONS WITHIN THE BODY.
THEY HELP US DIGEST BETTER.
THEIR FIBROUS CONTENT IN NON-STARCHY VEGETABLES
SLOWS THE DIGESTIVE PROCESS
BY TAKING UP SPACE IN THE DIGESTIVE SYSTEM.
THAT'S WHY AT RESTAURANTS, THEY GIVE US SALADS.
I DON'T KNOW WHY NEED MORE, BUT THEY DO.
BECAUSE IT JUST HELPS IN THE WHOLE PROCESS
OF DIGESTING OUR FOODS, LOWERING GLYCEMIC INDEX.
THE VITAMINS ARE FAIRLY OVERWHELMING
WHEN IT COMES TO APPRECIATING WHERE THEY ARE AND IN WHAT FOOD GROUPS.
WE COULD SPEND, LIKE, THE WHOLE DAY TALKING ABOUT VITAMINS,
WHERE THEY ARE AND TRYING TO CAPTURE VITAMINS.
LET'S JUST APPRECIATE SOME BASIC COMPONENTS
AND I'LL HIT UP SOME HIGHLIGHTS HERE AFTER BREAK.
BUT LET'S KNOW THAT OUR FAT SOLUBLE VITAMINS ARE A, D, E, AND K.
MEMORIZE IT NOW, YOU JUST NEED TO KNOW. A, D, E AND K.
AND YOUR WATER SOLUBLE VITAMINS ARE YOUR B COMPLEX AND C.
I'VE LISTED A BUNCH OF FOODS THAT THEY'RE IN
AND SOME OF THE BENEFITS OF THEM.
AND SO LOOK OVER THAT.
I JUST WANT TO EMPHASIZE A COUPLE OF THE FOODS THAT ARE -
WELL, THEY'RE ALL IMPORTANT. WE NEED ALL OF THEM.
I JUST FOUND IT FASCINATING THAT THE LIVER
HOLDS ON TO VITAMINS FOR SO LONG. DID YOU CATCH ON THAT?
VITAMIN A, TWO YEARS.
VITAMIN B-12, LIKE, TWO TO THREE YEARS.
DO YOU KNOW HOW CRITICAL THAT IS FOR YOUR LIVER FAILURE PATIENTS,
YOUR ALCOHOLICS, YOUR CIRRHOTIC PATIENTS.
BECAUSE OF ALL OF THIS BUILD UP OF --
THEIR INABILITY TO HANG ON TO NUTRIENTS THAT WOULD BE TOXIC TO THE BODY.
SO WOW, REALLY IMPORTANT.
SO JUST RECOGNIZE THAT.
BUT ALSO NOTICE THAT VITAMIN D'S NATURAL FORM IS THE SUN.
WE DON'T JUST TAKE IT IN, WE DO SOME SUPPLEMENTS,
BUT WE GET OUR VITAMIN D FROM THE SUN.
AND VITAMIN D IS REALLY CRITICAL
FOR MAINTAINING OUR CALCIUM LEVELS.
IT REGULATES CALCIUM AND PHOSPHORUS.
AND ONE OF THE ISSUES THAT'S COME UP RECENTLY
IS, YOU KNOW, SKIN CANCER IS HUGE.
AND SO THEY'RE TELLING US ALL TO WEAR THESE,
YOU KNOW, 30'S AND 45'S AND STUFF TO PROTECT US FROM THE SUN.
SO ARE WE GETTING OUR VITAMIN D? BECAUSE WE NEED THE SUN.
THEY'RE SAYING THAT WE NEED AT LEAST 15 MINUTES A DAY.
THIS CAN BE A PROBLEM IN AREAS
WHERE IT'S CLOUDY AND DARK ALL THE TIME.
ARE YOU GETTING YOUR SUNLIGHT?
WE NEED OUR SUN FOR OUR VITAMIN D.
AND THE OTHER THING I JUST --
A COUPLE OF THINGS I WANTED TO POINT OUT IS THAT WE NEED...