Do You Know with Dr. Dwain Woode

Transforming Comfort Foods with Nutritious Twists

• Dwain Woode

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Have you ever wondered how to enjoy your favorite childhood foods without compromising your health? Journey with me, Dr. Dwain Woode, as I embark on a culinary adventure to transform classic dishes, starting with a mouth-watering sausage cauliflower pizza. Growing up in Brooklyn, my love for Chinese food, pizza, and hot dogs was endless, but now I'm tackling the challenge of making these comfort foods nutritious. Dive into the world of cauliflower, a truly versatile vegetable, as I explore its nutritional benefits and its starring role in our healthier pizza crust recipe. 

Discover the diverse and fascinating world of pizza toppings from around the globe, from seafood delights in Japan to the fiery flavors of Indian spices. My unique cauliflower pizza crust recipe will have you ricing, mixing, and baking a crust that's not only healthier but astoundingly delicious. I'll walk you through each step, ensuring you understand how to create a crispy, flavorful crust perfect for any topping. wholesome recipes.

Our journey to healthier pizza options goes beyond the crust. It's about making smart choices with proteins, vegetables, and seasonings to manage and improve metabolic health. Discover how these changes can benefit those with diabetes, high blood pressure, and high cholesterol. We'll also delve into the HEAT model to understand our eating behaviors and the importance of community support in achieving our health goals. Join our monthly challenges and let's empower each other to take control of our health while still enjoying the foods we love. This episode is filled with culinary tips, health insights, and a heartfelt commitment to positively changing your diet and lifestyle.

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Speaker 1:

I can't tell you how excited I was when I was growing up, because my dad always got me Chinese food, pizza and hot dog. I grew up in Brooklyn yeah, yeah, that's where it was and some of the best times that I have that I remember revolve around those three things hot dogs, pizza and Chinese food. And for the life of me, no matter how I try, those are still some of my favorite foods. I guess I don't try that hard, but one of the challenges that we have that we're going to be talking about tonight is how do you take something that you like, something that you grew up with, or something that really is one of your favorite foods, and how do you construct, how do you create a healthy version of that? I've had that question so many times, and so tonight what I want to do is I want to spend some time talking about how to make one of my things, one of the things I love, make it healthy, particularly talking about pizza. Particularly, we're talking about pizza, and tonight we're going to talk about creating a sausage cauliflower pizza. That's right, and it was delicious y'all. 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 see the shows punctuated with either this as one of the shows or we'll have an additional show at some point. For those of you who are in a community, maybe we'll do that in one of the shows or we'll have an additional show at some point. For those of you who are in a community, maybe we'll do that in one of our groups. But tonight we're talking about the cauliflower, the sausage, cauliflower pizza.

Speaker 1:

Lost my thought there for a minute, so let's hop over and let's go ahead and let's talk a little bit about our um, what we're doing tonight. So we're talking about cooking with Dr Wood and we're going to go through that video here in just a minute. But just a few things that I want to talk about. And the challenge is this the challenge is creating a pizza that is both healthy and delicious, because typically, when people think pizza, they think lots of carbs, they think unhealthy, they think lots of cheese, lots of calories and so forth, and so that really is the challenge. And often when we are trying to change a food. When we're trying to change a dish, we tend to think that that dish can't be either it's not going to taste good, or if it tastes good, then it's not going to be healthy, and so that's really the challenge that a lot of people find themselves in.

Speaker 1:

Well, let's talk a little bit about cauliflower, and I have a team member in my office that says cauliflower is the great imitator. Because if you're in the wellness, if you're in the space right now, you know that cauliflower is one of those things that people are making all kinds of things from, and we here on the show have done cauliflower rice. In fact, part of what we're going to need to do, as we are creating the crust for the pizza that we're going to be making, is we're going to have to make some cauliflower rice. But cauliflower, you know, I've seen people making hot wings, right, so they basically grill the cauliflower, or they bread it, fry it and then they, you know, put it in buffalo sauce, or I've seen people making little finger foods with cauliflower. I've seen people making all kinds of things with cauliflower, and so she calls it the great, the cauliflower is the great imitator.

Speaker 1:

But there are some great things that cauliflower has that are beneficial, right? So in terms of nutrition, and you'll see that there. So protein, two grams of protein, and this is for about 100 grams of cauliflower, probably about a cup. There's not a lot of fat, right? About one gram of fat. Not a lot of carbohydrates, so five grams of carbohydrates for that one cup. Lots of fiber, two grams. Remember, cauliflower is one of those non-starchy vegetables that we talked about before when we did our show. If you didn't watch, if you didn't see that show, go back and watch it and you'll get a flavor for that. And then, of course, potassium, magnesium and phosphorus, all those things that we like. And then it's full of different types of vitamins vitamin C, vitamin K, b6, folate, pantothenic acid, and these are all substances, all things that we want to include in our diet. So there's a lot of benefit for cauliflower.

Speaker 1:

And so a little bit about the history of pizza, because you know that's my thing, right? So pizza, so the concept of flatbreads has been around for a long time, back to the Greeks, the ancient times, romans, egyptians and so forth, and this idea of having some kind of bread that you put stuff on, basically that's, that's what pizza is. Okay, we'll, we'll talk a little bit about as we get to the modern time, but that's where pizza, pizza is so flatbread. In the Middle Age it evolved in different regions in Europe, in Italy, particularly in Naples, and so this bread was referred to as a pizza. This flatbread that they made was referred to as a pizza initially. Right, initially these were simple breads and you just top them with ingredients, and this was here's the thing, right, and this is a lot of times.

Speaker 1:

What we find is that there are certain things that are common to what are called the common people, right, people who didn't have a lot of money, they weren't affluent, and so they developed something no-transcript, affluent, started using tomatoes and putting them on bread with lots of different things, and this was really the first simple pizza. Right, it was cheap, it was something that you can eat with your fingers. This was kind of the working class, working class kind of snack, kind of food, right. And then, right, the Pizza Margherita was, and there's a story where Queen Margarita was visiting and a local baker, cook, chef, made her a pizza, or this flatbread that had the colors of the Italian flag, so it's red for tomatoes, white for mozzarella and green or basil for green and this was really. It was named Pizza Margherita and this is really kind of the thing that solidified the idea that pizza was an Italian cuisine and that sparked the whole thing. And so today, pizza has taken on a life of its own world.

Speaker 1:

Lots of different places have different types of pizza, you know, including the variations of toppings, like seafood in Japan or spicy meats in India. And I'm sure, if you're out there and you are from the Caribbean, I would love to know what do you put on a pizza in the Caribbean? If you're from Africa, what do you put in a pizza in Africa? If you are of the native people, peoples of the United States, do you have a pizza and what do you put on your pizza? So, if you know, or even some of our community members, in your state, is there a state pizza that you guys eat and what is it? I'm here in Alabama and I keep searching for New York style pizza. Right, that's what I grew up in kind of flat, thin bread. I have grown to like deep dish, but when I was growing up it was really. It was not deep dish, it was a flat bread. Um, it was not. It was not deep dish, it was a flatbread, basically flatbread. Okay, all right, no-transcript a pizza.

Speaker 1:

So the first thing that we've got to do when we're making the pizza is we have to get the cauliflower. And if you didn't watch our show where we did the cauliflower rice, the same thing is what we're doing. So we've got the cauliflower, and this is really one head of cauliflower that I've cut up and you see the different pieces and what we're doing. So we've got the cauliflower and this is really one head of cauliflower that I've cut up and you see the different pieces. And what we're going to do is we're going to take a grater and we're going to basically rice quote, unquote rice, the cauliflower. So we're kind of grating it and getting it set so that we can then use it for the rest of what we do.

Speaker 1:

And here's a great place to talk about the versatility of cauliflower. So here we're using it, we're ricing it quote, unquote to be able to mix it and make a dough out of it. But we can also take the cauliflower, we can use it, we can form it, we can make, you know, as we did before, we can do, use it for rice and we could put things on top of it. We can use the cauliflower, as I mentioned. We can dip it in sauces, and if you go to any function and they've got a tray of vegetables, one of those vegetables that you may see on that tray is cauliflower, right? So there's carrots, there's broccoli, there's celery and, of course, there's cauliflower. There's little spears and you dip them in ranch or whatever else is there, and so here we're basically ricing the cauliflower and we end up with a bowl of cauliflower. And I have a recipe that we've done that gives you all of this. In fact, let's see, would I be able to do that? Let me see if I can pull it up. Anyway, there's a book that we're putting together, a cookbook that has all the recipes and things that we've been doing.

Speaker 1:

Okay, so we rice the cauliflower and then what we need to do if you remember in one of our old, when we did our cooking show before, the way that I cooked the cauliflower that time was I took it and I put it in a frying pan with some oil. This time, what I'm doing is simply taking the cauliflower after I've riced it, put it in a bowl, I cover it with some saran wrap and I put it into the microwave and we basically we did it for five minutes and we basically get that out, and now the cauliflower is warm or hot, cooked, right, because it doesn't take a lot, a lot of time to get the cauliflower going. Now, one thing that I didn't do here, right? One thing I didn't do was I didn't drain it, right. So I I wanted to see what the, the bread would be like, uh, or the dough, and so you, you, you can take it. After you take it out of the microwave, you put in a clean, put it in a clean, a kitchen towel and you basically wring out, uh, the excess moisture from it, uh, in this case, I did not do that, and then we take it.

Speaker 1:

And so here's our mixtures, right, so we've got some eggs, mozzarella cheese, we've got Italian seasoning, parmesan cheese, black pepper to taste, salt to taste, garlic powder to taste, and basically we're mixing this together and we're getting kind of a doughy substance and that's what we're going to use to make the dough for the pizza. And so there you'll see all my ingredients, that I'm doing, and we're going to start mixing that up and then form it, and you can form this in lots of different ways. All right, let's just go ahead and let's see. Here we go. So you can begin forming this in lots of different ways. In this case, what I did was I just mixed it in the bowl, dropped all of those ingredients in there and, once again, this is to taste right. So there, and we do have that recipe that we used to make this and it will be available on our website that we'll have.

Speaker 1:

And so in this case, if you look at the bowl, you see the steam coming out of the bowl and I basically what I did was I grabbed this and I stuck it into the freezer part of the refrigerator and I let that cool down a little bit because I didn't want my cheese that I was getting ready to put in to melt up melt too much. But basically, right, you're putting all those ingredients in there and that's a little blurry, but then we take that out and I've got a cookie sheet that I've put some parchment on and we're going to start putting that together and what I wanted to show here is that it doesn't take a lot. So this is just a parchment paper on a cookie sheet and I'm just spooning that out and you'll see, I'm starting to form the dough, I'm starting to form the pizza pie itself and it's really just a 1 inch or a 1.5 inch thick layer of the cauliflower mix that I've made, and I'm kind of making that you can do this deep dish, right, if you're interested, if you like deep dish. When you're putting this together, basically, you kind of press the middle in so that you have the edges coming up, and here you'll see that we're putting that together in a pie shape and form, and mine is a little bit more. It's not as stiff, which I like, and it came out actually very nicely. And what we're going to do is, once I get that formed, we're going to go ahead and pop that into the oven and get it to brown and begin to firm up. Alright, look at that, isn't that beautiful? Yeah, yeah, yeah, if I hadn't put the eggs in there, I would have just grabbed the piece and eat it right there. So we have the eggs and so we're going to go ahead and pop this into the oven.

Speaker 1:

Okay, and look at that. So that in itself, right, beautiful. That really looks kind of like a New York pizza, right, it doesn't have any toppings on it, but it's nice and crusty. You see the edges there and you actually see the top of the pizza. So you see the seasonings, the Italian seasonings that's coming through it. And so then I have smoked sausage that I've done. This is beef sausage that we're doing. We're going to put the cheese on top of it. There we go, it's delicious. You guys know that I'm a cheesy, I'm a cheese-aholic. We've got the cheese that we're going to put on and then we're going to cover that with the sausage here in a minute and you can really put this. You know we're doing a sausage pizza, but you know this was what I wanted to do.

Speaker 1:

You can do vegetables, you can do other types of meats if you're interested. I have somebody who told me that they made a barbecue chicken pizza. Basically, they took the chicken, chopped it up and cooked it with barbecue sauce and then they put that. They topped the pizza with that. Here I'm not using any vegetables, but you could put onions on there. You can put olives if you like olives, all the normal everyday things that you would put on a pizza. You can put here as well, right? Because the only difference that we're doing right now is we're changing the dough from using flour. Right now we're using the cauliflower, okay, and so that cuts down on the carbohydrates, it cuts down on the starches and it is a healthy version of this. Doesn't that look good, beautiful, beautiful? And so we're going to take this and we're going to pop it into the oven. And so we're going to take this and we're going to pop it into the oven and we'll see what that looks like, right?

Speaker 1:

So, once again, so we created let's pop back over here so we riced the cauliflower, we steamed it in the microwave. Remember when we did a previous version, what we did was we took that and we actually put olive oil and we put it into the frying pan. And that was how we did it the last time. This time, we simply took it, we put it in the microwave and steamed it and then took it out and then mixed all of our ingredients, all of our ingredients, together. That was the Parmesan cheese, the mozzarella cheese, the eggs, the garlic powder, italian season, black pepper and salt to taste, and then formed our. You know, once we mix that up, we formed the pizza crust, got that onto a cookie sheet and made a half-inch thick layer, as our crust, got that into the oven, comes out looking I mean, look at that delicious. And then went ahead and topped it with our cheese, topped it with the sausage, and then we're going to pop that back in the oven here in just a minute, okay, all right.

Speaker 1:

So let me pause there and I want to hop over. And I did see Jennifer. So Teresa was here. She said came in. Jennifer said howdy, hey, jennifer, glad that you're here. Hey, teresa, and Jennifer Teresa did have a question. She said I missed the show when you talked about having palpitations after a fast. Huh, I'm trying to remember which show that was Teresa. I jog my memory. If you don't mind, just drop something else. And then I see some folks over on Instagram. Thank you guys for coming through and hanging out with us as we are talking about doing a sausage cauliflower pizza.

Speaker 1:

I do see a good friend out there who is a vegetarian, and so, once again, for those of you who are vegetarian, or even those of you who are vegan, this is actually a, a very simple way of improving a classic dish, right, a classic item. You can do the cauliflower If you, and you'd have to find you know some, if you're into cheese, right, because you can do this actually without cheese, but if you want to do cheese, you would have to find some vegan cheese, and we do have some in the refrigerator, and actually I went and I was. I had some the other day and, to be honest, when I enjoyed the vegan cheese at least the one that we had a little bit more than the regular cheese that I had, so I was cutting it up and eating it, but you can do that as well. And then, of course, the toppings. The toppings can be any vegetable that you really want to put on um, that you want to put on the pizza. Okay, all right, um.

Speaker 1:

So let's let's hop back over, and I do want to, uh, talk a little bit more about making something healthy. So we talked about pizza today, and how do we make a healthier pizza? How do we make a healthier pizza? Number one you want to choose a healthy base, and that's where the cauliflower comes in. Right, you can use other things to make the pizza. There are other types of flours, if you will.

Speaker 1:

I tried it, I've tried. I was trying to stay away from the flour because, once again, once you crush that up, whatever it is, it could be corn flour, it could be plantain flour, it could be cassava flour. Because you are crushing it up, the fiber is actually pretty much destroyed and your body absorbs that so much easier, and so we get a spike in the blood sugar. We get a spike in the blood sugar. Insulin has to come out to decrease the sugar, whether you take insulin or your body makes the insulin. Once that happens, then the appetite is stimulated. And remember our three pillars right Decrease insulin, suppress insulin, suppress appetite and get rid of as much sugar as possible. And so that was the reason that cauliflower is actually a good base.

Speaker 1:

You want to opt for healthier sauces, and you'll see here, in this case, I did not use any sauces, right? This was simply the cauliflower base, then the cheese on top of that and then the sausage on top of that, and that's all. So I did not use any sauces. But you can use lots of different types of sauces, things that you create yourself marinara sauce, you can make your own spaghetti sauce at home, you can make your own whatever sauce actually you can make that at home.

Speaker 1:

Then you want to load up on vegetables. Often, if you make a pizza and you don't put enough stuff on it, after you've eaten that slice of pizza, you're still hungry. So if you are making sure that on that slice that you're having, or on the pizza in general, you're putting a lot of vegetables, then those vegetables and non-starchy vegetables, by the way those vegetables are causing, they have bulk, and so when you eat them, because they have bulk, the pizza already tastes good. You have the toppings of the pizza that creates bulk and now you eat that and you are satisfied. Otherwise, you know it's basically a piece of cheese that you're eating and then your appetite might be stimulated at that point.

Speaker 1:

You want to choose lean protein. So, as you're getting into, if you are eating meat, chicken, fish, whatever, you want to choose lean proteins because, once again, we're trying to get a healthier pizza, a healthier version of this dish, of this item. So in this case I did not change anything else other than I did not put sauce and it was cauliflower. But even to make it healthier we could have, instead of doing sausage, you could have done something else. You can have done chicken, like I mentioned before, and then be mindful of cheese.

Speaker 1:

This is my, this is my place, where I've got to kind of be careful, right. So when we did our show where we talked about labs, remember that my cholesterol level went up because I've been doing such a good job of keeping blood sugars under control, right, that I've switched to eating things that don't have a lot of carbs but are higher in calories, higher in fat, and so one of the things I've gone to is eating cheese. So I'm, you know, I think I have now probably some stock and cheese somewhere, and so, as you're doing, healthy, remember, we always have to find a balance and for a lot of us, when we are well, I shouldn't say a lot of us so in general human beings right, in general human beings we tend to go I don't want to say extremes, but in this case, going from a lot of carbs and say, well, I'm not eating a lot of carbs, so I'm going to come way over here to this side. But it has to be balanced, and if we do a good job of balancing, then things kind of work out right. So, in terms of the pizza, you want to make sure that you're not like pounding it with a lot of cheese, otherwise we run into other issues. Cool, let's see what else. I'll give you just a sec. Um, let's see what else. I'll give you just a sec. Okay, so. So cheese, right. So be careful with the cheese. And then, um, when you're flavoring, remember herbs, spices for flavor. Uh, we did a show also where we talked about how to flavor foods, how to improve foods, how to not use a lot of salt and sugar, and so forth. Remember what our plan is right. So this show really is just a component of our plan to reverse diabetes. So, as we are reversing diabetes, we're putting these practices in place. We're putting these practices in place not just in isolation, but we're putting them in place so that we have all of these tools in our toolbox that we can use as we're moving in that direction.

Speaker 1:

If you're out there and you are not diabetic and you are here with us, the things that we're talking about for diabetes in terms of being healthy work for you as well, Whether you have metabolic syndrome, high blood pressure, high cholesterol, polycystic ovarian syndrome, all of those. If you're now creating a healthy version of pizza, guess what improves All the things that we just talked about, right? So not just blood sugars, but all of the metabolic issues that you may be having in your life as well. So just because you're not diabetic doesn't mean that this is not beneficial for you as well. Okay, all right, and so let's go ahead and let's take a look at our pizza. Yeah, you guys want to see the end of it.

Speaker 1:

Well, let me do this first. What I want to do is I want to hop over. Let's take a look at what my report has been saying about blood sugars. Okay, here we are, so let's see, let's grab let's of this stuff. Okay, here we are, so let's see, let's grab. Yeah, let's do this one. All right. So blood sugars. So you'll see there that my 14-day average blood sugar is 100, right? So average blood sugar 14 days is 100. My average blood sugar for the last 90 days, three months, has been 104. So not far off from the 100.

Speaker 1:

My glucose management indicator, which is a surrogate or a marker for what my blood sugars would be or my A1C would be, is 5.8. And, in fact, when we did our show when was that? Was that last week or week before? On labs, my A1C was actually a 5.8, which is right, in keeping with what this guy said that it would be. I'm in target, I'm in range 90% of the time, and that range, for those of you who are out there keeping track of blood sugar, is anywhere from 70 to 180. One point about the 70 to 180, that is a safety parameter. Okay, I don't want my patients generally to have blood sugars up to 180. I usually tell folks I want their blood sugars between 100 and 120. That's the goal. If we do that, then we have an A1C of about 1, of 6.5. Okay, all right.

Speaker 1:

So if we take a look at the daily graphs, you'll see, if we go back, starting on Friday, and you see the blood sugars during Friday were 140s, 150s, and then Saturday, kind of the same thing 130s, 120s, 150s. Sunday into the 60s, and then remember I said that I stopped eating last night, about 930. So, right in here, and then the blood sugars began coming down, coming down into the 100s. And I want you to note, reversing diabetes, right, we've been asking folks to fast for one 24-hour period and people say, well, 24-hour period, does that make a difference? And you can see it there on the screen for yourself. It does make a difference because if you're not putting anything in, you're not putting any calories in, you're not putting any carbs in, then the body has to use the energy that it has on board, has to use the carbohydrates that are on board and, as it uses that, the blood sugars go down.

Speaker 1:

During the course of having these blood sugars go down, guess what you don't have to do? You don't have to probably take any insulin. During that time, your body is not having to spike your insulin up. If that doesn't happen, then the appetite gets suppressed. Remember the pillars? Number one we want to decrease our insulin. Number two, we want to suppress the appetite. And number three, we want to get rid of as much sugar as possible. Right, so there it is, and so that gives us a good indicator of what happens. And so when I eat here before nine o'clock, right so we'll see the blood sugar spike up and then come back down as we begin another 24-hour period. And I wanted to specifically show those of you who are out there who are working on a particular fasting regimen that even a 24-hour period fasting does have benefit, because during the time when you're not eating, then those blood sugars are coming down, all right, okay, so let's go ahead.

Speaker 1:

And let's go ahead and take a look at the. Let's go ahead and take a look at our pizza. Right, so we had just topped the pizza and we're getting ready to put it into the oven, right. So we've created, we've riced it, um, we've cooked it microwave, we've mixed it, we formed our dough, we created the pizza, we put it in the and we added our topping, which is cheese, and our sausage. And now we're putting our, taking our pizza out and look at how delicious that looks, right, and you can't tell that that's cauliflower. And so now we plated it Yep, yep, yep, yep. And so sausage, cauliflower pizza, a healthy version of this amazing dish. And I made it, and I have some more cauliflower. And when I bought two heads of cauliflower that's in the refrigerator and I'm getting ready to make some in this week. I'm going to make some. I was planning to make it on this weekend but I didn't get a chance to do it, but this week I'm making some.

Speaker 1:

We have some other things that we picked up in the refrigerator right now, picked up from the grocery store, that we're going to be doing and putting those together so that we can see that you can have healthy versions of the things that you like. Okay, if you have a particular dish that you have out there that you want to see us attempt, notice, I say attempt, right, because I am not a chef, right, I do play one, but I love to cook. My dad was a, I mean, was an amazing cook, an amazing chef. A lot of things that I cook and the way that I eat, the flavors that I like, come directly from eating his food. There are some things that I have that are specific to my culture, that I am going to be working to improve, well, working to have a healthy version of it, and we'll share that with you as well. But if there's something out there that you want us to try, go ahead and drop that in the chat, because we would like to come alongside, because, remember, this community is a part of helping us in terms of reversing our diabetes, and we do that as we work and move together. We work and move together.

Speaker 1:

Very first thing I want to, of course, talk about is unlimited right. So often we find ourselves limiting ourselves. There is the ability to improve our health. There is the ability to improve our lifestyle. There's the ability to improve our diet lifestyle. There's the ability to improve our diet, just like we did tonight we took one of my most favorite foods and we created a healthier version of it. Unlimited ability. You may have tried things in the past. You may have not been successful of things in the past. That's behind us. Successful of things in the past, that's behind us. Now we have unlimited ability, unlimited potential. And here on the show, here in this community, we are tapping into the unlimited ability. We're tapping into the ability to go beyond where we thought we can go, beyond where we've been told. We can go beyond where, even sometimes, we can imagine unlimited ability.

Speaker 1:

And on the show, the channel, what do we do? We educate, we empower and we encourage. That's how we work. We educate with the shows, with the podcasts, with the blogs. That we do that is with the intention of changing our mindset, changing our thought, making a frame shift, because we've got to do that in order to be successful. We empower. The empowerment comes from the tools. One of the things that we just learned a tool how to create a cauliflower pizza. I did a sausage cauliflower pizza. You can do whatever you want. You can do tofu, you can put chicken, you can put fish. You can put so many other things. You can do a veggie pizza. You can do whatever you want. You can do tofu, you can put chicken, you can put fish. You can put so many other things you can do a veggie pizza, right. So one of the tools. And then we encourage. We encourage by the community. That's here that I love. The community is growing. We've got some very valuable, very appreciated community members. You can be a part of this community as well, right? So we educate, we empower and we encourage the triple E formula for success the HEAT model.

Speaker 1:

This is a model that talks about the things that will trigger us. We eat because of habits, emotions, access and taste. Habits, emotions, access and taste. The habits that we form, right. The emotions that will push through the decisions that we've made, the access that we have, the things that are just around us and the taste that we have for something. It's never the food that we're chasing, it's always what the food does for us. It's the emotions that it creates, it's the memory that it brings back, it's the calm that it brings to us. Habits, emotions, access and taste. And then our call to action right. Join the challenges. We've been doing challenges every month. Every month we have a new challenge In the month of January. Figure out your why. Why do you want to do what you're doing In the month of February? Hey, let's start fasting for 24-hour period In the month of March. Figure out which one of the heat models was yours. Is it habits, is it emotions, access? Hey, let's start fasting for 24-hour period In the month of March. Figure out which one of the heat models was yours. Is it habits, is it emotions, access and taste. I'll tell you mine. I've got three of them Emotions, access and taste. All three of those are mine.

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In the month of April, it was to create a meal that was healthy, right, and, for instance, a pizza is a perfect one, and you see the parameters there. In the month of May, find somebody to mentor. Bring them along with you. Don't let this just be something you do by yourself. If you want to go somewhere, go by yourself. If you want to go a far way, if you want to be successful, take people with you. And, of course, in this month we talked about labs Make sure that you are getting with your healthcare provider, your healthcare team, so that you can get your labs checked. Okay. So call to action. Join the challenges. Share your story.

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When you come on, let us know what's going on, just like people here have been telling us hey, if you're fasting, drop that in there. If you're having some challenges. Drop that in there. Let us know where you are. When we see your successes, we know we can do it. When we hear what struggles you're having, then we know that we're not alone.

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And then invite someone.

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Don't let this go by and let this be by yourself.

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There are over 1 billion people on the planet that can benefit from this information.

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Invite someone, send them a link, let them know what's going on. Walk alongside your mentee, the person you're going to be mentoring. Say, hey, let's go watch the show together, let's come together and let's do that as a group, right? So glad, glad, glad, always excited, always excited that we can spend some time together and to be here. We're going to be checking in with you as we get into our fast later this week and we'll be coming back, of course, next week on the show at 7 pm Central, right here. As I always say, y'all glad to be with you, glad to be able to hang out. Good night, we'll see you in our check-in later this week and on our show next week, 7 pm Central, right here. Bye-bye, this is Dr Duane 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.

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Dwain Woode

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