Do You Know with Dr. Dwain Woode
Dr. Dwain Woode invites you on a journey to transform your life, health, and mindset on this dynamic podcast. As a medical doctor, he understands diseases of the body and mind. As a life and wellness coach, he knows how to help you achieve your goals. He provides the education, empowerment, and encouragement needed for you to take charge of your well-being and realize the life you have always dreamed of living. Do You Know is a groundbreaking podcast that combines an engaging style with scientifically backed strategies to add to daily life. Get insight into proven methods to improve your health and gain control over your life, allowing you to reach your true potential. Whatever stage of wellness you're currently in, this podcast has something for you! Take the steps necessary for success today by listening in, where each episode promises to break down complex topics in a straightforward way that is easy to understand and even easier to apply to everyday life. Go from simply knowing what you must do to getting it done with Dr. Dwain Woode's transformative podcast!
Do You Know with Dr. Dwain Woode
The Secret Life of Food and Its Impact on Diabetic Health
Embark on a culinary exploration with me, Dr. Dwain Woode, where we unravel the complex relationship between our eating habits and health with a keen eye on diabetes management. Imagine transforming your understanding of food's role in your body into a powerful tool for revitalizing your health. We dissect the metabolic responses triggered by each bite, from hormonal regulations to the release of digestive enzymes, and discuss how these intricate processes can influence diabetes management. By tuning in, you're taking a step toward a "New Year, New You" in 2024, equipped with the knowledge to potentially reverse the course of diabetes and lessen your dependency on medications.
As your guide, I share personal insights and scientific expertise on the critical roles of proteins and fats in our diets. You're not just a listener but a participant at our table, where we break down proteins to their amino acids and discuss the necessity of complete proteins for optimal health. Let's chat about the myths surrounding protein sources and the truth about fats, addressing the heart-health implications of artificial trans fats in processed foods. It's a session packed with revelations on how simple dietary choices can lead to profound changes in our physical well-being, highlighting the direct link between what we consume and how our bodies react.
I also spotlight the effects of food processing on our nutrition and overall health, considering everything from refined wheat to the implications of genetically modified strains on our bodies. Through our supportive community and shared experiences, we recognize that health is a collective journey. My role is to encourage, educate, and empower you. Join us for an episode where wisdom meets wellness, and every listener is part of a supportive space, ready to embark on a transformative health journey together.
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Have you ever had that feeling that somebody was watching you? You know, in the movies, when somebody's walking down the street and they don't hear footsteps, they don't see anybody, but there's just that feeling that somebody is right there. Well, guess what? There's somebody that's talking to us. In fact, our bodies are talking to us and our bodies are getting a signal, and that signal is coming from our food, believe it or not. And so tonight we're going to spend some time talking about what is our food telling us. We've been talking about this health. Well, what is the message that the food that we're eating is giving us? How do we put your diabetes in remission? How do we reverse your diabetes? How do we get you off of some of those diabetes medications? That's what we're doing in this process.
Speaker 1:A year-long series New Year, new. You Glad that you're here. If you're new to me, I'm Dr Dwayne Wood, that's Wood with an E. The E stands for endocrinology. Here on the channel, I educate, I empower and I encourage you to take charge of your health, your life, avoid complications and go to the next level. We're creating the life we've always wanted, and in this year 2024, our new theme is New Year UU.
Speaker 1:You know, one of the big issues that we run into and this goes back to our discussion even as endocrinologists, we sit down and we talk, and when we are getting together at meetings, one of the questions that everybody wants to know is why are we having the kind of issues that we're having with our diabetes? Why are we having the kind of issue we're having with metabolism? All right, and so today we're diving into a very intriguing aspect of nutrition how each piece of food that we consume acts like a signal that orchestrates a specific response within our bodies. It's not just about the calories or the flavors. It's about understanding the deepest communication between our food and between our body, those metabolic processes, from releasing digestive enzymes to break down the food, so the secretions of hormones like insulin. Every food item we ingest sets off a chain reaction affecting how we metabolize nutrients and how it stores energy, and even how it regulates our blood sugars. So that's how important this is and that's what we're talking. So, giving this complex interaction between our food and our bodies, you might wonder how exactly do we get these different signals? How do different foods affect us? And today we're going to unpack some of that and let us know when we begin looking at some of the common things that we need to be aware of as we're moving through this process of getting ourselves healthy, because we've talked about so many different aspects. We've talked about how do we adjust medication. We've talked about how do we include fasting in our process, how do we go about changing medications, how do we decrease it, how do we adjust it All of those things very important.
Speaker 1:Last week, we talked about putting together a menu, and the menu becomes even more critical as we understand how those things on that menu can affect our bodies. Right? So let's process, let's process, let's go, let's see. So, when we talk about food, when we talked about food, right, what I want to do is I want to go through three different components, and these are the macronutrients that we have, and you've heard them before, right? So we've heard proteins, fat and carbs. So let's go ahead and let's pop over and let's take a look at this process. So, proteins, proteins, proteins, the function of proteins, y'all Proteins are vital for building and repairing.
Speaker 1:That's what they do. When you eat them, the body breaks them down into amino acids. That's the digestive process. We've got these enzymes. That takes a piece when you eat a piece of meat, like yesterday.
Speaker 1:Hey, you guys want to hear something? Yeah, I'm going to tell a story. So here's the story. So I wasn't fasting, I wasn't fasting, but I had eaten yesterday and my son had some functions last night and I came home we sat down, he and I sat down and we ate. And my wife comes home and she says, hey, are we going to go out tonight to dinner? And I said, yeah, I'm full. But I said yes. So we go out and I'm sitting at the table and the lady comes over and my wife's ordering and I'm sitting there and I'm thinking to myself I'm going to eat a salad, because I really wasn't that hungry. I'm going to eat a salad. Maybe I'll have a piece of chicken on top of it, maybe I'll have a I don't know some salmon on top of it.
Speaker 1:And y'all, I started looking at the menu. Remember those triggers? Remember those triggers. Where's my trigger? Where's my trigger slide. Remember these guys? Right, yeah, yeah, yeah, so, anyway. So I'm sitting there and looking at the menu and my wife orders her thing and I'm getting ready to order a salad. And I'm getting ready to order a salad and I looked and I saw those lamb chops on the thing Right, and I saw that ribeye and my brain overrode my stomach and says, hey, you're at the restaurant. I mean, you guys do this once a week. You get to go out and enjoy yourself. We're listening to the guy playing on the piano Might as well. Have I got? Yeah, I did, I did, I did. I did get the salad, by the way, I got a salad, but I also got the lamb chops. So, anyway, when I ate the lamb chops and I started, it starts swallowing it.
Speaker 1:The digestive enzymes in my body starts to break that down and it breaks it, chops it into amino acids, and those amino acids are what the body now uses right to process. It uses those to build and to repair, and the amino acids can synthesize other proteins. They synthesize enzymes. So those same enzymes, that's breaking down the amino acid. When the amino acid is broken down, it can now turn around and make more enzymes. So everything from bone to liver cells, to muscle cells, to nerve cells, all of those things are what proteins do.
Speaker 1:And so if proteins, if we don't get good proteins in, if we don't get all those essential proteins called complete proteins, these are things that we, you know when we eat a food, if it has complete proteins, that means it has everything that we need. If we don't get good proteins then we can have problems in the body. And as we talk about how foods are affecting us, the processing that we do to foods, the processing y'all that we do to foods, affects how their signal interacts with our body. So, for example, proteins If we denature the protein, break it down, then sometimes it makes it difficult for the body to absorb it, or makes it difficult for our enzymes to break those proteins down, and so now it inhibits the value of that protein to our body. All right, you get that. So they're supposed to be broken down. They're supposed to come into these small things called amino acids. But if we denature them, if we put them in a form that's not usable, then the body can't use them and that causes other issues for us Proteins.
Speaker 1:Now I talked about meat, but the same thing happens with proteins from other sources. For example, there's a lot of protein in vegetables. Y'all People don't think you can get protein from vegetables, but if you're vegetarian, if you're vegan, a lot of your protein actually comes from beans, legumes, from vegetables. So you can get enough protein from vegetables if you're a vegetarian and so forth. But just like you can denature proteins in meat, you also can denature proteins in those vegetables. And I was talking to somebody today and I was telling them that you can actually have a meal that's all protein yeah, meal, that's all protein. Because he was asking how do you not eat so that your blood sugars go up? One of the options is right, and I'm not going to tell you to do this. But if you eat meat, if you eat proteins, then you don't have spikes in your blood sugar. Right, you have minimal spikes. Okay, but that's a whole nother conversation. Okay, all right, so proteins.
Speaker 1:The next thing we want to talk about is how our body handles fats. So fats, so fats. The function of a fat is very important because it is actually the body's main storage source. It's the main way of storing energy. So when we digest fat, when we eat fat, it gets emulsified, that means it gets broken up and taken into the body, and then the body takes it, makes it into fatty acids and some other things, and then it stores it in fat cells. When we have processed foods, we get these artificial trans fats that are often found in those processed foods and they can lead to heart disease. Okay, and we're going to see something here in just a minute.
Speaker 1:As we talk about carbohydrates, so fats the main storage source. We eat them, the body emulsifies them by bile. That comes out of the gallbladder and it takes it and it stores it if it needs to, right? So that's fat. When we talk about carbohydrates, you know these are the big guys. This is the body's main source of ready energy. That's what all the cells use for energy. When we eat them, they're broken down into smaller pieces called glucose. That's the blood sugar we all talk about, right? So even when you eat table sugar, which is a combination of two different types of sugars, it gets broken down into. One of the components is glucose. Now what happens to that is, when we eat it, either it gets used right away for energy, or it gets stored in the liver or fat cells or muscles sorry as glycogen or it gets converted into glycerol and fatty acids and it gets shuttled away into your fat cells. So when the liver is packed, when the liver has no more space to store glycogen, to store fats, it quickly shoves it out of the liver, it gets converted into these other components and it goes into your fat cells. So those are the main. Those are the macronutrients. We're not going to talk right now about the micronutrients and so forth. Right, some of them will come up as we talk, as we go through the discussion tonight, but we're not going to talk about those specifically. But these are the main three guys.
Speaker 1:So anytime you eat food that has these three components, anytime you eat food that has these three components, there is something in it that signals to the body that the body needs to start a cascade. So you put carbohydrates in your mouth and as soon as the carbohydrates go into your mouth, the amylase, which is an enzyme in your mouth, gets signaled and it begins breaking it down. It gets broken down, some of that sugar, some of that glucose gets absorbed and it goes into the bloodstream. And that signal from the glucose in your mouth gets sent throughout the body. One of the places it hits is the pancreas and the pancreas says, hey, I see sugar coming. It's not here yet, but I see it coming, so I need to release some insulin. Right, you put something on your mouth and all the sensation of it, right, the taste of it, signals to the body hey, I need to make some acid Right. When those proteins, when that piece of lamb chop hit my stomach, my body immediately started generating some enzymes, because it's got to digest it, it's got to break it down, it's got to pull the stuff out of it so that I can begin absorbing it.
Speaker 1:So the signal that comes from our food actually comes even before the food is fully digested, in some cases. In fact, have you ever, like, walked into a kitchen or walked into a building or walked into a location and you smelled the food and immediately your mouth started watering? No, oh, yeah, right, because that sensation, that smell that comes from that food, is a signal hey, we're getting ready to do some stuff, we're getting ready to do some damage, and so the body gets ready for that. So carbohydrates, so fats, proteins and carbohydrates. Now that we've kind of talked a little bit about the function right, and understanding how our food can communicate, simply by eating it it gets broken down. The enzymes are responding to those things. What we'll start doing now is kind of going through and talking about how some processing can affect the food, because if it's affecting the food, then our food sends a different signal and our body responds a little differently to the food that we are going to eat. Okay, all right.
Speaker 1:So let's hop over and let's take a look at a little bit more about carbohydrates. So carbohydrates are three things that we want to remember about carbohydrates. So carbohydrates, three things that we want to remember about them. And the reason we're going to spend some time here on carbohydrates is because they are the thing, more than anything else, that's going to affect our blood sugar. We're talking about diabetes. How do we put diabetes to remission? How do we improve blood sugar? How do we lower our insulin? Remember, those are the three pillars One, decrease our insulin. Number two, suppress our appetite. And number three, get rid of sugar.
Speaker 1:So when we talk about carbs, we have simple carbs or complex carbs. Simple carbs are those carbs that are readily broken down into simple sugars. They lead to a rapid rise in our blood sugar and when we have that rapid rise in our blood sugar, then we have insulin that comes out in response to that, to try to blunt, try to decrease, to try to minimize the glucose. So if we're eating simple carbs and we continue getting those rise in our blood sugars and then rise in the insulin that can stress our metabolism. Now here's an interesting thing. Here's an interesting thing. So if I have someone who has metabolic syndrome, prediabetes, diabetes, right, and I take that person and their body is making a smaller amount of insulin than they need, they're diabetic. Right, that's the nature of what diabetes is. Excuse me guys. Right, so their body's not able to keep up with blood sugar for some reason. Right, there's all kind of talk about what that is and so forth. But if I can get someone and say their body's still making insulin, their body's still making insulin, but it's not able to make enough, if I can get them to shift the amount of sugar or carbohydrates that's in their body lower, maybe I can get them to the point where the insulin that their body is making is just enough for the carbs they're taking in. You guys follow that. So if I can decrease the amount of carbs that are coming in the system, or the sugar that's in the body, maybe the amount of insulin that you're making is just enough to treat where your blood sugars are. So that's one of the beauties of understanding the carbohydrates.
Speaker 1:So simple carbs and then more complex carbs. So simple carbs and then more complex carbs. These are foods that have. Let me see how to say it more complex carbs, right? So they're not easily broken down. These are your complex wheat products products. They don't have a readily broken glycogen chain Because, remember, glycogen is just a series of carbs that are put together, right? So if you have more complex carbs, then it's harder for the body to break them down.
Speaker 1:And then we'll talk a little bit about fiber here in just a minute. But the fiber content may be higher. So glycemic index glycemic index is a measure of the body's ability, or the food's ability, to raise your blood sugar. The faster it raises your blood sugar, the higher the glycemic index. The slower it raises your blood sugar, the lower the glycemic index. And we're always shooting for things that have lower glycemic index, remember that. And then, of course, the fiber content. The fiber content the more fiber something has in it, the lower the blood sugars are. That's why people talk about wheat versus white, because the wheat product supposedly still has a lot more fiber in it. That's why berries don't cause as big a spike in your blood sugar compared to melons, because berries have more fiber. Okay, all right.
Speaker 1:So let's talk a little bit about food processing. So, food processing, so when we're processing foods, the method of processing is very important and food processing the definition of that is anything that we do to modify foods from its original state, so anything that we do to modify it from its original state. That can be as simple as freezing it, drying it, pickling it, pasteurizing it, fermenting it, preserving it. All of that is called processing, and each method can affect the food's natural structure, its shelf life, nutritional profile and, ultimately, the signal that the food sends to us. Because remember our premise anytime you eat food, the food goes in and the food within itself has a switch, it has a signal, it has a message to the body hey, I'm a carbohydrate, I need some amylase. Go, break down, I need some insulin to lower this blood sugar. Hey, I'm a protein, I need some enzymes to chop me up into amino acids. Or I'm a fat, I need to be emulsified, brought into the system, broken into or created into fatty acids and shuttled away into fat cells, Right.
Speaker 1:And then when the cascade begins and let's go back and talk a little bit about the carbohydrates for a minute so the carbohydrate, when you eat it, the amylase breaks it down or it gets absorbed, goes into the body, it goes off. It says to the body hey, I need some insulin. Right, the body takes it and then the body has to make a decision and the decision maker is the insulin. If insulin comes out, insulin's job is to store. So anytime you see insulin, insulin is going to try to store something. That's why we say we got to minimize the amount of insulin, because anytime the insulin is high, we're putting on weight. I don't care, You're going to put on weight, all right, one of the I guess I was going to say hidden secrets, but it's not hidden because you guys know. You're sitting out there, you're living it, right, I'm living it.
Speaker 1:I can take somebody who has a good blood sugar Sorry, I can take somebody who has a high blood sugar 2, 3, 400, a1c of 14, 10, whatever and if I put them on insulin, their blood sugar comes down and their weight goes up. The blood sugar gets better, but the weight goes up. One of the things that I've seen in my practice. Okay, and this may be a bad time to talk about it, but hey, here it is right when we did a lot of pediatrics, what would happen is my young ladies coming to the end of the year, what do they want to do. They want to go to the prom, they want to go to graduation, they want to fit in that dress. And you know what they did? They allowed their blood sugars to rise by not taking all the insulin they needed so they could lose weight by not taking all the insulin they needed so they could lose weight so they could fit into the dress. And now? So let me say that I'm picking on the young ladies, but it's not just young ladies, everybody does it.
Speaker 1:I remember going to my doctor once this is several years ago, right and I walked in and he said, hey, your blood sugar's high and he increased my insulin. I went home, I increased the insulin and within a week y'all, one week I had gone up 12 pounds. You know what I did? Yeah, I turned that insulin down. I was like, no, this is crazy. Now I went back and we talked and he said, hey, yeah, we had a come to Jesus moment. I'm like dude, we got to do something else, right, because I can't keep putting on this weight, okay, but you guys get the idea. You guys get the idea. All right, let's see when were we? So we're talking about methods, right? So processing methods, right? So anything that we do, that processing Method right, so processing methods right, so anything that we do that processing.
Speaker 1:So anytime we're changing the structure, changing the content, changing the form of a food, the signal that it gives is different. That's why, when we talked about retrogradation in our food process last week, I said if you cook food and you eat it so carbs, pasta, rice, potatoes, bread if you cook it, eat it the same day, then your blood sugars will spike up. Makes sense. But if you take that pasta, take that potato, you take that rice, you put it in the refrigerator, leave it overnight. When it cools, the structure of the carbohydrates that are in there, it begins to crystallize and so when you warm it up tomorrow and you eat it, you don't get as big a spike in blood sugar. Because what we've done, we have changed a property within, we've changed a structure within the food and it gives us a different property. All right, so those are our methods. So different methods can cause different issues.
Speaker 1:So when we're talking about mechanical processing cutting, peeling, grinding, milling it makes foods more convenient to eat and to cook. But it can also strip away essential nutrients like fiber and grain or like fiber in grains. So think about taking some wheat. In the old days they would grind the wheat and they would make bread. And let's assume it's the same wheat it's not the same wheat though, by the way. They would make bread, and I don't know if you used to. When you were younger used to eat bread, but the bread was a lot coarser. So when you ate it it was like sometimes you're like man, did they grind this enough? Because it was coarser? Sometimes you're like man, did they grind this enough? Right, because it was coarser.
Speaker 1:Well, now we have the ability to grind that joker so finely, so small and tiny. I mean we can crush that thing. What do you think happens when you crush it that small? Your body can absorb it a lot faster, right, because it's just little. It'll be microscopic particles. So as soon as it touches the tongue, right, because it's just little, itty-bitty, microscopic particles. So as soon as it touches the tongue, guess what it's in the bloodstream when you eat bread that's made by that, with that right, and the body starts breaking it down. Those enzymes, they don't have a lot to do. As soon as they touch it, it's broken down and it's absorbed, and so we get that rapid spike in blood sugar and, as a result, we get the rapid rise in our insulin.
Speaker 1:So chemical processing. So chemical processing is adding preservatives, things to add flavor, to enhance it, colors and other chemicals that help with prolonged shelf life, which is great because we're able to, like you know, you can go to the store in winter and get whatever that usually is there in the summer, because now we've processed it and we've preserved it. But it's not so great in some cases because there are certain things that's in the processing that sends a signal, not only the contamination of the chemical itself, but now we've changed the structure of the food, which is why a lot of people well, I won't say that here, I'll come to that in just a minute Okay, so chemical processing and then heat treatment. So pasteurization, sterilization, vital for safety, and I guess that's one of the points I want to make. The things that we're talking about, a lot of the things we're talking about, were beneficial to us as humans. Right, we pasteurized things, and so now we didn't get sick, we sterilized it. So now we took out the bacteria. Right, so we've got safety. But the sterilization, the pasteurization, the heat can denature the proteins and make it difficult for our bodies to use them efficiently Not that they can't use them, but use them efficiently. And so we can run into lots of other issues when we use all of these different techniques.
Speaker 1:Okay, so what's the nutritional impact? And this is, I guess, what we were just talking about. So, one of the nutritional impacts so low nutrition, loss of nutrients, so many processing techniques. They degrade the nutrients in the food so that while we were supposed to get things like vitamin B and vitamin C and zinc which we'll talk about in a minute then those things are destroyed because those, for instance, vitamin B and C, they're heat sensitive. So all those places where you see they take the food and they like super steam it or super boil it or they put it on the fire or it's in that big vat and it's like hot, right. So a lot of those things. It strips out the nutrients. Refined grains, right. Often they remove the fiber, they remove vitamins, and that's why they got to put stuff in, put stuff back in, because they've taken it out, and so when you eat that, the signal that the body gets, the message that the body gets, is different from the message it's supposed to get.
Speaker 1:Okay, and, of course, the additives they contain things like nitrates, which have been associated with cancer. The trans fats, as we just talked about, right, hydrogenated they hydrogenate the food and this can lead to heart disease, right. And then glycemic index. So we'll see here in a minute, when we talk about the specific example that we're going to use, that you raise the glycemic index. So the food itself it may not have had that high glycemic index, but we processed it and now the glycemic index goes up. So when we eat it we get a big spike in blood sugar and big spike in our insulin. It we get a big spike in blood sugar and big spike in our insulin. So health implications we increase the risk of chronic disease. So a lot of chronic disease has been associated with processed foods, right. So increased risk of chronic disease, obesity, heart disease.
Speaker 1:You've always hear me say here on the channel that in the past we had problems with infection, we had problems with trauma, so you got injured and you were sick and you died, or you got injured and you had morbidity, you had a broken leg or so forth. But now the things that are causing us to die and be sick are things that are related to our lifestyle, related to, specifically, a lot of cases our food. So increased chronic disease. So digestive issues Right.
Speaker 1:So the lack of the fiber. So when we take that fiber out, then the food, we start to have different issues in our GI tract, right, constipation and disturbing the gut flora, which is one of the reasons a lot of people are saying that smoothies are not good, because when you take that food whatever the fruit is or the vegetable, and you grind it up, what you've just done is you've changed the structure, you've actually obliterated the fiber. People say, oh, there's a lot of fiber in my smoothie. Not really, right, because you've crushed it up so finely that there's really not the fiber that you need. And then, of course, chemical contamination right, so we introduce contamination. The packaging right. So we introduce contamination. The packaging right. You guys talk BPA and all those plastics. They leach into the food and they can cause issues, right.
Speaker 1:One of the things in my area as an endocrinologist is a lot of the foods that we eat, a lot of the contaminants that we eat, a lot of the chemicals that we use affect hormones and hormones are very sensitive. All right, whole other conversation, but yeah, so we're going to take a special focus and we're going to talk about wheat, right, special focus on wheat. Well, so this provides a perfect example of how food alteration can impact our health. So the modern wheat processing often involves removing the bran and the germ and mainly leaving the endosperm right. Bran's gone, germ is gone. We leaving the endosperm Right, bran's gone, germ is gone. We got the endosperm and this results in what we call white flour and the white flour. Well, it results in white flour that doesn't have all those other things, so we don't have the whole grain. Some of the vitamins are gone and some of the minerals are gone, and some strains of wheat have been hibernated or hybridized to increase the yield, and this is the beneficial part. Let me say that to you.
Speaker 1:So a lot of things that we've done in terms of our food is to bring benefit, so we did it. For instance, when we talk about wheat, we'll see that we've increased the gluten content. We have certain strains of wheat that are hardier, they can support more, they can grow more, they can have high yield, have high yield. But if I increase the gluten in foods, then people you've heard of people who have gluten intolerance or gluten sensitivity or gluten allergies. Well, what do you think happens if I increase the gluten in foods.
Speaker 1:Now, one of the arguments that has been made is that the reason that we have so many people that have intolerance, allergies and so forth and a lot of these allergy and immune system disorders, is because we've modified the food and the food is more allergenic. So, for example, let's say that you had a gluten predisposition but you ate wheat from back in the day which wasn't hybridized, it wasn't DNA adjusted, it wasn't anything. It was just regular wheat that came out of the ground. Well, maybe you didn't have a reaction to it. But if I now take a wheat that's created, that has higher gluten, and you start to eat that, that sends a signal to your body and the body says, hey, I don't like that, this stuff. That was there before, I was just barely tolerating it, but now you gave me a whole lot more of that. So, anyway, some strains, all right.
Speaker 1:So how has gluten been modified? How has wheat been modified? Number one it's been hybridized. It's been crossbred to develop more hardy, if you will. Strains, that is, strains that can support, they can live in harsher climates. So we've been able to, let's say, feed the world. So we've been able to feed the world so we can make more, we can grow more, and what we do, we combine the more desirable parts of different foods. You eat it, so now it grows better. We've modified it genetically. So some weed has been genetically modified to give specific traits, for example gluten, and we'll talk about why we did that, or one of the reasons why that's good or why we did it, maybe.
Speaker 1:And then dwarf wheats, so some of the semi-dwarfs. So these wheat, they used to grow pretty high and they've developed wheat that is shorter, and because it's shorter, when they make the bigger wheat germ on the top, it doesn't lay over and it doesn't die and it doesn't sag in the water. So we've developed wheat that allows us to grow bigger, a higher yield, without losing the plant, which, right, was a good thing, but it has other issues. And then, of course, we have the pesticide-resistant wheat that we've created. So in order to be able to kill the grass and the weeds that were growing up around the wheat, so that we can have a high yield, high yield, we had to use pesticides to kill the insects and kill the weed that's around it. Well, when we did that, the wheat also died. So what they did was they went in and they engineered they genetically engineered, crossbred changed the DNA of the wheat to be able to tolerate the pesticides. So now we can spray and the weeds will die, the insects will die, but the wheat doesn't die. Now, sure, that's a great thing? I believe maybe.
Speaker 1:But what does the genetic manipulation do to the signal, the message that the wheat is giving my body? And now I'm able to use the pesticides without worrying about the wheat. So now the wheat is contaminated with the pesticides. You guys get the idea? Yeah, so lots of different things that are going on there that may be beneficial on the surface, but once again, we're talking about that signal and I want to come back to that signal. I always want us to remember what we're talking about, that signal and I want to come back to that signal. I always want us to remember what we're talking about, and I'm not intending to demonize any process, but I want us to understand that if we are going to be healthy because we live in this world and I guess I'll make that point in a minute we live in this world and so there are some things that we can't change, but we have to navigate in this space, okay, and that's, that's a. That's a big point in all of your health issues. There are things you can't change, but you got to be able to navigate in that space. So how? How do you do that? And that's what we'll keep talking about. Okay, all right.
Speaker 1:So next let's talk a little bit about some of the processing that goes on in our food Processing. Number one refinement. We refine grains, right? Remember, we're talking about grains. We refine grains. How do we refine grains? Well, we crush it, we take off the shell, right, the grain, as we said, we end up with the endosperm, endoderm, right? We get rid of the fiber. Sometimes the vitamin gets taken out, the minerals are gone and the glycemic index goes up. Listen to this y'all. Yeah, herbicides, sorry, I said herbicide, I said pesticide, but herbicides for the weeds, pesticides for the pests. Thank you, jennifer.
Speaker 1:Um, so listen, if I take wheat, it has a certain glycemic index. If I strip away all the fiber, my glycemic index goes up. So now, when I process that and I put that in my body automatically, I get a big spike in my blood sugar. And what do we say we want to do? And we get a big spike in our insulin. And what do we say we want to do? We want to decrease insulin, we want to minimize our appetite and we want to get rid of sugar. So if we get this thing that has a higher glycemic index, my blood sugar spikes up quickly. When my blood sugar spikes up quickly, then my insulin has to come out or I have to take more insulin so I get a higher insulin level in my body. Because I have higher insulin, then my appetite is stimulated, because that's what insulin does.
Speaker 1:So by eating something that was processed, I negated the three pillars that we just talked about. Sugar goes up, insulin goes up, appetite goes up. And then, of course, added sugar right, a lot of things that we do when we're processing. Now we add sugar. So cereals, breakfast bars, all the things I'm trying to think. Does anybody know of a breakfast that really is not sweet? I mean, unless you're eating something savory, right? You got some what? Some ham, some bacon, some, like those of you who eat ham bacon. You got some sausage. You got some eggs, right, those of you who eat ham bacon. You got some sausage, you got some eggs right. But I had a very good person to me to tell me today well, you can't just eat meat. So I know sometimes, yeah, there's carbs in there, right, because you got to have that biscuit or that toast, so that increases the calories.
Speaker 1:And then of course we extrude things. So this extrusion is the process of taking foods and creating it in those different forms you know, like the cereal flakes, and you see those if you go on the internet. You see those machines where they kind of blow it out and it comes out like a curl, or they blow it out, comes out like a flake, or they blow it out and comes out as whatever, right. You can make those different forms, like all those cakes, right, where it's coming out that little thing, right, and they chop it and they stuff it right. All those are extrusion and that has to do with heat and the heat denatures and, of course, pulverizing, and this is what I was talking about before.
Speaker 1:We are able to pulverize food so so much more finely now, almost the point when you like back in the day, when you took some flour and you kind of rubbed it through your finger, you could almost still feel flour in there. Right Now you take some flour and you rub it, you don't want to feel anything, it's like silky. Try that. Go to your pantry and grab some flour, unless you have wheat flour, and all these things give our body different signals. So gluten content and composition this is what we're talking about. As an example. So modern wheat has a higher gluten content. Gluten content and composition this is what we're talking about as an example. So modern wheat has a higher gluten content and gluten is a protein that gives dough its elasticity and this may contribute to the prevalence, as I was talking about, of our allergic conditions.
Speaker 1:And the modern wheat right, the varieties that we have is used in making bread sorry, might have more gluten, about 10 to 15% more compared to the old ones, 10 to 15% more. So why, why y'all? Why did we do this? What's one of the benefits of having it Well baking? Because, remember, it gives it the elasticity. In the old days, when you make bread, the bread crumbled.
Speaker 1:But now we can take flour and we can mold it and we can shape it and we can pull it and we can stretch it into all kinds of different forms. We get better texture, right. So there are even gluten products, right, gluten that you make products from gluten. You can make a patty from gluten, you can make a loaf from gluten. You can make all kinds of things from gluten. A loaf from gluten, you can make all kinds of things from gluten. You couldn't do that and have it have the same kind of texture as it does now. So that elasticity, that pullability and the industrial processes now you can form gluten into anything you want and it will retain that shape. So there's a manufacturing, there's an industrial, there's a desirability that goes with having the higher gluten content.
Speaker 1:But, as I said, the modifications cause a higher GI, it causes quicker absorption, and the modern wheat has a glycemic index of 70 to about 75, whereas the older ones have glycemic index between 50 and 60. And remember, 50 or 60 is what we talked about when we talked about finding foods with a glycemic index. That's where we want to be. But the other ones are much, much higher. Mineral bioavailability so there are certain substances in your body, in the food, in the wheat, that will hold on to minerals that you need, like zinc and iron and magnesium and calcium, and so when you eat it, even though they may have put it back in the food, because it has these acids that bind these minerals, you don't absorb them and so you can be actually deficient or decreased, or not necessarily deficient, but low.
Speaker 1:So what is our plan? Right? So what's the plan? What do we want to do? Because we live in this world. It is as they say, it is the way it is, but you can make decisions. You can make changes in your life. So, number one you want to choose whole foods. That's why that challenge was there. Right Was to begin getting you to think about the process.
Speaker 1:Whole foods, things that are as close as possible to their original form. Even though some of it is modified, we want to continue as close as possible to its original form. Number two you want to read labels carefully. Read labels carefully because there are things that they'll tell you. For example, if you read a label and the first thing that you read is sugar, guess what? That's probably not one that you want to include in your cart or in your diet. So read those carefully. We'll come back and we'll have a show at some point where we talk about going through labels.
Speaker 1:Cook at home as much as possible, right? So there are times when you're going to go out and when you go out, you've got to be able to choose the things that are healthy for you, right, like last night. The lady came back after we finished you know, we ate up the lamb chops, we had the salad, and we're sitting there, my wife and I are talking. She comes back and says did you guys save space for dessert? And I almost beat her away from the table. I say, yes, I did, but go away because I can't have any dessert. But cook at home.
Speaker 1:Shop local produce. Find places we have farms around here. Find places where you can go and find out from them hey, how do you process your stuff? What do you do? And begin buying from them. Encourage them, because if not, guess what's going to happen? Right, if the other people are using the pesticides and the herbicides and they are getting higher crops and they're getting more money, the farmer, the little guy who is trying to be organic, is going to stop because he can't afford it, because nobody's coming to buy. So patronize your farmers.
Speaker 1:Minimize sugar and salt intake. Minimize sugar and salt intake. Most of us drink all of our calories. So all those sodas and juices and all those things, right. So let me hop back over to whole foods. Now I'm not going to knock smoothies, but eat an apple instead of juicing it.
Speaker 1:Educate yourself, y'all, on food techniques. Food techniques Last week we talked about preparing a meal, grilling right which, yeah, so grilling and baking and sauteing and all those things, so that you can begin developing and utilizing different flavors of foods, so it's not as monotonous. Support regulations and transparency, right. Get out there and, in your local area, find out what's going on. There are initiatives that are coming through. You can vote. You can be a part of the process. Support your folks, support your legislation that is in keeping with what we are dealing with and what we want to do.
Speaker 1:Use healthier cooking methods. If you drop it in batter and put it in the fryer, you're going to have one thing compared to if you drop it in batter and put it in the fryer right, you're going to have one thing compared to if you bake it right now. You know somebody's going to say to me well, some things just don't taste well if you don't drop it in the fryer. Well, that's probably true, but we're working on improving our taste and then you all eat a balanced diet because if you are well-rounded, you're getting all the nutrients and all the vitamins and all the minerals and the right amount of protein and you're getting complete proteins and you're getting all the fat good fat, all those things are there, and I want to give a special shout out and a special thought to my vegetarians and my people who are vegan. Right, don't let anyone convince you or tell you that you're doing something wrong. You can be just as healthy on a vegan diet. You can get all the protein. A vegan or vegetarian diet you can get all the protein. A vegan or vegetarian diet you get all the protein you need. There's nothing wrong with it. Okay, alright, so y'all, y'all, y'all, y'all. Let's talk right. So how do we do it right?
Speaker 1:Part of our thought of the day dealt with our triple E formula for success Educate, we empower, we encourage. You guys heard that, right? Providing the shows, providing the website, providing the podcast, providing the blogs. All those things are the education We've got to change our thought process, change our minds, the tools that we're learning all those things right the heat model, which we'll come to in just a minute. The emotional intelligence, just being able to be aware of where you are, and the things that are driving you to eat a certain way or to be a certain way, adjusting your medication, just like Dimitri said that he did Not Dimitri, but Steve sorry, steve said that he did Not Dimitri, but Steve sorry, steve said that he did.
Speaker 1:Learning that process. How do you do that? Talk with your doctor. If you're one of my patients, you know that I talk about that. I say, hey, this is what we want to do. I teach you how to do that. But talk with your doctor and say, hey, this is what I want to do. I want to improve my health, I want to begin working on decreasing the medication. Now that means you got to be doing your part right, because your doctor is not just going to tell you to stop medication. You got to show that you're getting benefit and remember the things we're doing. We are decreasing insulin, suppressing our appetite and decreasing sugar the tools. That's the empowerment and, of course, the encouragement comes here on the show in the community when we have our meetups. Come on out, ask questions, be a part of that. We had a great meeting last week at our second meetup. Keep an eye out for the one that's coming up in May. It's going to be there the heat model, one of the one that's coming up in May. It's going to be there the heat model, one of the things that I'm pushing, and the reason I'm pushing this, guys, is this is the thing. These are the things that are going to derail us.
Speaker 1:The habits Went out last night with my wife sitting at the table. Wasn't hungry, but because we're at the table. That's what we do. We eat, what we do we eat. So I got the lamb chops. They were good, by the way.
Speaker 1:Emotions Angry, lonely, tired, bored, frustrated. When we do that, we eat. People say to me all the time I'm an emotional eater. Let's figure out how to avoid. Well, not avoid. Let's figure out how to fix that. How do we deal with emotions in a different way?
Speaker 1:Access there are things I can't buy. I've agreed, jennifer, teresa, if you guys are out there, remember we had our last meetup. I said I wasn't going to buy those almonds. I bought them, jennifer, I bought them, teresa, and they are gone. And some of those blood sugars that you saw were like in the 130s 140s over the last several days. Those are almonds and cashews, but they were there.
Speaker 1:I bought them, I brought them in the house and I said to myself here's the trick. Y'all, we'll say to ourselves, you know what? This is not as bad as the candy I used to eat, right. But guess what? Right, for some of us, there are some things that we eat that will spike our blood sugars up just as much as candy. So you got to be careful, right, got to be careful with that. And then taste the perfect combination of sugar, salt and fat. That's what the manufacturers do, the bliss point to get you to say I can't just have one, I'm going to have two of those donuts, I'm going to have five of those donuts, I'm going to have five of those candies, I'm going to have two of those candy bars, I'm going to drink two of those bottles of soda. And then the tricky thing there, the insidious thing there is that the taste reminds us of some of the emotions, right, so it kind of feeds back on itself.
Speaker 1:And then y'all our call to action Number one come on, join the challenges. Don't just let the shows be things that you listen to, that you put on the shelf. Engage with them. The challenges that we have, the things that we're doing on a monthly basis, get in there and do them. Like I said, the challenge for this month is to create a meal that falls into these parameters Whole foods, minimized processing, no sugar, starchy and non-starchy vegetables that are in there, healthy fats, lean protein, tasty and appropriate portion size.
Speaker 1:Be a part of the group. When you come, share your story, like Steve did, to let us know we can do it. And when you have challenges, come on. Don't keep those to yourself either. Let us know, because we know we're not by ourselves and we can encourage you, you can encourage us. It's a process, the show, the program, the community is as strong as you are. When you come here, you make the community strong. That's why I love being here, because you guys are part of my accountability.
Speaker 1:Right when I pull up these reports, I can't have blood sugars going crazy, or I can. Right, when I pull up these reports, I can't have blood sugars going crazy, or I can right, but I am encouraged to not do that. You don't think I wanted that dessert that the lady asked me about last night. I sure did. But let's say, if I ate that dessert, there's going to be like 300, and Steve's going to say Dr Wood, what'd you do? Jennifer's going to send me a text and Steve's going to say Dr Wood, what'd you do? Jennifer's going to send me a text, say what happened over there and then y'all invite somebody else.
Speaker 1:Don't keep it to yourself, right, there are so many people that can benefit, so many people that are out there that are struggling, they're frustrated, they're tired, they don't know what to do, they're lost, and you can say to them hey, there's this place that I go, there's this stuff I listen to, there's these things I've been doing. Come, let's watch it together. Form a group party, form a chat within your house, get some of your family members together, your church people Say, hey, let's go watch this, let's do it, let's do it. And if you're out there right now and let me do this so I can talk to you directly, if you're out there right now and you just found this and you say, oh my God, they're three, four, five months in, or even if you found this next year, you're like, oh my God, they're way behind me, I'm lost. No, start where you are, start watching the shows and start implementing the things that you're hearing, because they're timeless principles.
Speaker 1:But let somebody know what's going on. Send them the link, as my pastor says. Be a digital disciple, you know, even if you're on the Android anointing, go ahead and do that. Copy the link a couple times, send it out. You know, share it with somebody, send them an email. If you go to the YouTube channel, you'll be there and if you hit share, it'll come up and it'll bring up all of your social media things that you can share it to Facebook and TikTok and Twitter and all those different things. But other than that, just copy the link, send it out to somebody, let them know that they can come and they can watch.
Speaker 1:Okay, but as always, y'all, as always, I can't tell you how proud I am of all of you that are out there, all of you that are on this journey, all of you that have been fasting, all of you that have been trying to work on your emotional intelligence, talking about the whys, trying different cooking methods right, trying to create the recipe, because you don't have to do that. But you've made a decision that this year is not going to be like last year. Come next year, you're going to be better and for that I'm so, so, so excited. This is Dr Dwayne Wood, that's Wood with an E the E stands for endocrinology. Here on the channel, I educate, I empower and I encourage you to take charge of your health, take charge of your life, avoid complications and go to the next level, creating the life you always wanted. And for this year y'all New Year, new you, thank you.
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