Will Dove 00:07 I have the pleasure to be joined once again by osteopath Christoph Plothe. Recently, I saw a presentation which he gave to the World Council for Health, on the real pandemic, not a virus, but what people are eating, and how it's poisoning our bodies. Dr. Plothe is here today to share that information with us. First of all, is a pleasure to have you back. Dr. Plothe 00:30 Well, thank you very much. Will, and thank you for that introduction. Yes, there are real pandemics, ruining our health care systems, because they're on the rise, and it's great that you take the time, and that you share the same passion in order to spread this information. And, yeah, let's hope that we can motivate a few more people to take a look at what really influences health and disease in our times. So just try -- Will Dove 00:59 -- just before you share your screen and show us your slides, I want to add something to what you've just said. You and I both are yes, as you said, we're very passionate about this. And most of my viewers know this, that I've been preaching against the manufactured foods and diet, sugar consumption. This is the real problem, folks, this is why so many people are already sick, why so many people already have all of these comorbidities that are making them susceptible to disease and so much more serious effects from those diseases. And it's intentional. This manufactured foods diet is being pushed on people for the exact purpose of making them Fat, Sick and weak. Dr. path if you would, please share your presentation. Dr. Plothe 01:41 This is about the two pandemics and it is intentional. And we just have to look at all the diseases that are filling our hospitals in our graveyards at the moment. And they exist in our times but that didn't exist 100 years ago. So we have to question ourselves, what were the factors that changed in our lifestyle that created this. And we could take a look at people in other countries and other cultures that don't have the same lifestyle. And we can make easy comparison of the factors because Nutrition has been a subject of my interest in terms of the etiology of so many diseases; cardiovascular cancer. You look at all the chronic problems that we have at the moment, they're linked to a few basic factors that we introduced in our food system that were definitely not healthy for us. But as you said, intentional. As long as we have a medical system that is profit orientated, it is a wonderful system. You include things that make people sick, and then you can supply them with all the medications they need. And this is a system that has been working very, very well for decades now. So one of these factors, because there are quite a few, but one of the major factors is the sugar, the sugar that we include in our diet. And you can see the title of The Sugar Trap, and why we should take it seriously because we got accustomed to sugar early on in our lives. So when it comes to nutrition, and actually it was the patients that taught me because they changed things and they got rid of the rheumatoid arthritis, they got rid of their inflammatory bowel disease, they get rid of their diabetes type II, and they even got rid of cancer when doing one, major thing is changing what they put into their systems. And there have been wonderful people that were able to demonstrate this for cardiovascular diseases. So you can see here, okay, well Dr. Esselstyn, a wonderful man, that could basically prove that the chronic problem with cardiovascular disease still number one reason of death in our time, could be almost entirely reversed with changing our diet. And Professor Ornish and his wife, in this wonderful book that I can only recommend to everyone is "Undo It", they could prove that 80% of the chronic diseases of our time are health and lifestyle related and can be stopped or even reversed. But we're not talking about all the factors that lead to cardiovascular disease, whilst sugar is actually an underestimated one in its etiology. We're talking today about sugar. So daily, we think a lot about food, 270 times in fact, and mostly we do about sugar. I can only watch my kids start in the morning. This is the dessert at lunch, this these are the snacks in between. And I can see once we are hooked as a human being to these substances, and I'm soon going to talk about this, it is so difficult to get it out of our diet because we have so many mechanisms in our systems that attaches to this food. So sugar and the reward system, I just mentioned, there are many pathways, why we actually once we start going into sugar, cravings for sugar all the time, and this is that our system has a built in dopamine related reward system. And we can show in the food industry in order to assess the success of a food on the market, they actually study how much dopamine is being released when getting in contact with that food. And so dopamine is very reliable, showing you how effective the particular food that you put on the market, because you want the consumer to buy it, again, is to use a legal drug and that's sugar. And they did some really amazing experiments to in order to show this. One was they fed rats on sugar and cocaine, and then they created traps for them to see who would overcome most of the obstacles in order to still reach his drug. And what they did, they put an ice bath and they put electric shocks on the floor, and all kinds of obstacles in order to get once they got hooked on cocaine and sugar to see how far the rats would go. And to the surprise of the researchers, the rats that were addicted to the sugar, they went eight times further than the ones addicted to cocaine just to show you how addictive that factor is. And many of the viewers might find themselves in this point that they tried many things in their diet that they wanted to change. But they always fell back into the sugar trap. And the industry knows this, there is a bliss point that has been very well studied since the 1960s. And this is the point in which at least two of the following ingredients must be there in order to hook people on the food that's sugar, salt, or fat. So it's enough to combine salt and fat, sugar and fat. And in order to create a high dopamine profile. But the best of course, is to include all three of them. Just think about the evening crisps that you can eat in front of the TV. This is a good portion of fat, unhealthy, the unsaturated heated trans fats, and then you have the salt. And in order to give it another taste, you also have this sugar flavor in it. So one occasion that we find ourselves in, when in our youth in order to be hooked on sugar is that the psychologist out that if you use an event, that is emotion shifting to you, for example, researchers went in and studied when dads take their kids to a football game. And the sugar industry with all the soft drink is there to supply them on special days with special treats so that they can sell a sugar drink and attach it to the positive feeling of having a wonderful afternoon with their dad. They found out that if you attach these two and the listener and you might just think about these occasions in the past, this smell, this taste that brings back all those wonderful memories. They know that if you attach somebody before the age of 12, to a food with this nation of a beautiful emotion and some food that they enjoy, people are usually hooked for the rest of their lives. So this is intentionally done. And if you look at the feeding patterns, in our early stages, this starts in pregnancy. And here again, diet is not the thing that usually pregnant women are advised on. But if you look at the experiments that they did with animals piglets, for example, that in utero have been fed with a particular food, they correct rates, particular food, whatever it was later in life, and of course sugar can be one of them. And then you have the breast milk and don't forget that this is just what the mother takes into her system in order to feed the child and gets all the taste, all the hormones that are associated with it nowadays a lot more but the amount of sugar that's also already being bought, natural sugars and wonderful sugars that actually have a wonderful effect on the, as a prebiotic on our gut microbiome. But we're talking here about these single sugars that have been isolated, we come back to that later. And that go through the placenta and breastfeed in pregnancy and later through the breast milk into the baby, and also already start a craving. And then you have all these baby foods and the baby tea here in Germany fun and big company, been awarded an NT nutrition trophy for years and years, they only recently stopped to add sugar to a baby tea baby that children were given even before their first teeth had appeared. And for some strange reason, they got very early tooth decay because of that. But you can see, there is no warning for pregnant mothers in pregnancy, for breastfeeding times. And for the food of the baby to be deprived of legal drug. No, it is actually intentionally added to it. So one thing as we just said, If you want any foods to be bought, again, it's put into so many different flavors. You can see here, it's in mustard, it's in spreads, and in dairy products. It's in flour products, fast food sources, sausages. In fact, 80% of the food that you find in the supermarket contains sugar. And I don't know, if you've ever had a homemade ketchup, it tastes really, really nice, but you don't have sugar in it. So the children won't ask me here at home on the next day, Dad. can we have the ketchup again, but if I use even a good organic ketchup, which is still a little sugar, on the next day, you can be sure they want to edit to whatever they're eating so that I can see how wonderfully this works. And if you look at the content, just a quantity of sugar, if for some, it is known that there's quite a lot of sugar in ketchup, but in 800 milliliters, there are 77 sugar cubes, is it just enormous that many people are maybe not aware of. But if you look at juices in ready bought orange juice, the 46 sugar cubes of sugar in a coke in 500 milliliters. So actually in a liter we have 27 sugar cubes in a children's fruit yogurt, 24 sugar cubes, and in some gummy bears, a 150 grams that's one hand for you get 29 sugar cubes, just to keep in mind, the WHO says eight added sugar cubes a day is still okay, just open your hand and put eight sugar cubes in a hand that is quite a lot in especially when you think about a child. But we'll come back there's a difference in sugar. And in the origin of the sugar. So many disguises are nowadays used for sugars, you have glucose, fructose, maltose, dextrose maltodextrin fructose syrup, we'll come back to that later, sugar cooler, Indian sugar, et cetera, et cetera. Some of these words are actually not understood by the majority of people. And they're quite happy to buy that particular product because it's sugar free. But you really need a dictionary nowadays in order to find it. And one of the first effects that is underestimated is that we've done so much study now on the microbiome, we can link it to every system in the body, our health depends not just on ourselves, it depends on the cells in and on our body. These are good bacteria, living with us in a perfect harmony in the ideal world. So what they looked at, in experiments, they look at what happened to mice that had a good nutrition and good microbial biome. And then they were fed with the microbes of obese mice that had eaten a lot of sugar in the past. And whilst even they continued with a good diet, and they just had the microbes of the sugar packed mice, they became obese. So the fact is that just the gut bacteria already have a huge influence on your tendency to become obese and therefore pre diabetic. And this is one of the factors why so many people are so disheartened when starting some change in the diet, and do change a lot of habits, but still don't get much progress. If you still have the same microbiome and you don't change means that you will still see the same effect in your system. So we know that there are good bacteria, and there are less good bacteria in our gut. And studies have found that, yes, with isolated sugar, you can actually feed the bad ones, which predispose us to many, many diseases. And you have health promoting bacteria that are fed on what we should eat fruit and vegetables. And the sad thing was that this changed very rapidly, even after a day, you could already see that shift in microbiome. And if we look a little bit at the hormones that are involved in the physiology of sugar, there are a few interesting ones that you might have heard of, but talked about very much because insulin we have heard of, but there is a saturation hormone, which tells us to stop and this is leptin, it's usually produced in our fat cells. But if we eat a lot of sugar, and therefore a lot of insulin is being produced, that insulin gets into the cell, then the sugar, therefore is opened by the insulin to enter the cell. This inhibits leptin, so you eat sugar, and you actually become more and more hungry. There's another interesting phenomena. And that's Ghrelin that, as you can see here, and it's produced in the gut, and it stimulates hunger. So the sad thing is that once you go on a diet, this is being released, so you get more and more hungry. So if you reduce your sugar intake, that you've been used to, you actually get more hungry. So we know that the pancreas has a lot to do with why we always once we get on sugar, after we fall into a little hole, after a few hours. I will be talking about this soon get the urge of eating sugar and carbohydrates. Again, Ghrelin is another factor for that. And then we have the fact that the sugar creates a downregulation of the dopamine risk that we just said, in order to feel good about a food we produce dopamine. But if the receptors for the dopamine gets actually blocked, then you need more of it in order to get the same sensation. So that's another mechanism that actually wants you to have more and more sugar. So when you look at the consumption of sugar in our daily diet, here in Germany, it's 37 Sugar Cubes per day, and that's 40 kilograms per year, I find that number just staggering as a not really into sweets, luckily, so I didn't really have to deal with this addiction. But 37 sugar cubes, just pile it up. And yeah, Think for yourself. That is the average consumption. And not to our great surprise the world leading nation and is in the United States with 126 grams per day, followed by Germany and the Netherlands. And we can see that the CDC and FDA with that, said okay, that it's okay to add 50 grams of sugar every day, that's 12 teaspoons of sugar. And this is to me already quite a staggering number, but 90% of individuals in the US, and for most countries, this is the same will exceed this number, most of them by far. So how come that our medical agencies actually tell us that this amount is still good? Well, we can see in many disease problems at the moment how these medical agencies - I just did a paper on the GMA that's the regulatory board here in Europe. That's comparable to the FDA CDC in the United States is 90% financed by the industry - 90%. So you can just imagine how in which favor they will decide when setting up a dietary regulations or approving drugs or vaccines. So obesity is for many of us that far detached from sugar consumption, but I will show you the sugar industry still tells us it is not but two in three Americans are now overweight. And I just looked up the latest number the official number US is 41%. And adolescents who are overweight have a 70% risk of turning into overweight as obese adults and costs for treating obese related illnesses 20 21% of the total health expenditure of 344 billion in 2018. If we look at The fact that obesity predisposes to many metabolic problems and one of them being diabetes type two, we can see that roughly 11% of the US population at the moment is suffering from diabetes. And if you go over 65, we're talking about 33% of the population having diabetes type two, these are incredible numbers. Still, a third of us, at some stage of our lives will have diabetes, type two, which is whatever they tell you completely preventable, and can be completely reversed by dietary changes. So coming back to the health regulations, the World Health Organization is recommendation is that five to 10% of the daily calorie intake can be can be secured by sugar that equals eight sugar cubes a day, or 25 grams, or in the FDA and CDC. In the US, it's double of this, but is this really healthy, so you just have to go to the website. And they can tell you that sugar is a food whose nutritional significance has been reviewed, but and recognized by nutritionists and physicians, and is actually recommended even in the dietary guidelines in Germany to be consumed. But the sugar industry has another side to it. The sugar industry worked with scientists in the 1950s and 60s to downplay sucrose role in causing coronary heart disease, and other nutritional risks. There are several interesting movies out about that I can only encourage you to watch them. And their aim at that time because as we will see, sugar is related to cardiovascular problems, because it has heavy effect on blood cells and endothelial cells, so the lining of the blood vessels in the system. And their aim was to single out fat, and cholesterol. But we all remember how you could even go in a supermarket with US and even a pear or banana was labeled as being cholesterol free in order to promote it, that fat and cholesterol are the biggest problems and diets that were coordinated in an effort to try to convince people of the Sugar Research Fund. And it was indeed to divert from the fact that sugar could have anything to do with cardiovascular problems, and was intended to increase the consumption of sucrose of sugar in our diet. So where does sugar come from? Sugar comes originally from plants like sugar cane, and that's has a long history. Even 8000 BC, Papua New Guinea and India are known to have sugar already sweet substances, because I'm not talking about sugar yet to have a sugar cane in the diet. And it came in the 17th and 18th, the 18th century, as refined into Europe, and this is where the problem started. Because prior to that, even the people that were working on the sugarcane fields, they had no problems with tooth decay, and no diabetes, because sugar was still consumed in its entire composition, how nature created it, the sugar beet, and I'll talk about this later again, because in the US now 95% of all the sugar beets are genetically modified, and therefore a glyphosate resistance so full of glyphosate. So which poses another problem for our metabolism. And with sugar beet, it started a bit later in 1850. Sugar through this source became available for the masses in Europe. And the most original source of something sweet, of course, came from honey. But if you remember those days, bees were in on the top of the tree, you had to climb up there. And they were nasty stings in order to get the honey out. You wouldn't do that every day to enjoy your drink, well sweetened in order to do that. And if you look at the U S, at the moment, you look at the sugar production you can see here this is mainly coming from sugar beets, and a little bit down here from sugar cane in the south. So the main production comes from sugar beets, and 95% of the ones are genetically modified nowadays, and tolerant to glyphosate. And I can only recommend in order to learn a little bit more about that subject going to have an interview with her later today is by Professor Stephanie Seneff, Ph.D. Toxic legacy, please take a look at that book because unique about that highly important subject. And this is again from the sugar industry website and you can see sugars, functional roles, beyond sweetness. And you can see all the amazing qualities has it can enhance the flavor mouth front, it can increase shelf life, can help with fermentation, it gives another color, etc, etc. And you can see all the foods that are it is added to in order to increase, I would say addiction factor of these particular foods because none of what you can see listed here is on the daily recommendations that I would consider a healthy lifestyle. So if you think about so many of our modern diseases, and again, heart attack is the number one problem that we're facing. In our industrialized so called civilized world. It's the number one reason for death. Do you have diabetes, type two, you have dementia, you have gout, you have immune suppression, you have cancer, metabolic syndrome, premature aging, what about the thought that you would have one drug in order to help you with all of these problems? Wouldn't that be just amazing. And if this drug would be for free, and it does exist, just skip the sugar and your diet, and then see what's going to happen to all these diseases. So we'll come to the next stage. And this is the effect of sugar on our brains. And I've been warned to talk about this because of course, it's not very pleasant to be told. But people that are overweight, with a significant amount of with a BMI of 25 to 30. They actually have less brain tissue. And we can explain that later where this has happened. So this is the equivalent of around 4 billion few brain cells. And if you look at autopsy studies, the brain looked almost eight years older than those of Healthy People. And we know that we have Alzheimer, nowadays we have dementia and dementia is actually called diabetes type three, because if you eat too much sugar, and our brain is 90%, dependent on sugar for its energy production, and for our thoughts' processes, if you get a downregulation, like you do with diabetes, type two in the brain, you get less food, and you get more forgetful. So this now is the mechanism that the industry didn't want you to hear about. This is the so called glycation. We measured this if you look at blood values in order to evaluate your predisposition for a pre diabetic state, or once you're in diabetes, you measure the glucose that after a 12 hour fasting in your system, but you also measure the advanced glycation problem the HBA one. So let's see. So this means you are actually looking at how much sugar has been added and attached to hemoglobin in the last month. And this is what we call glycation. And it is an irreversible reaction of sugars. This can be many of those sugars, as you can see here to proteins, nucleic acids on so all these blood cells, all these lipids in the in the membranes of the blood vessels, they get, actually the sugars attached to it, and therefore they lose their function. And they make them less elastic, and they predispose to lesions that can later on lead to heart attacks, etc. So this disturb the metabolism the membranes of membrane system, and this in turn creates diabetes type two cardiovascular disease, osteoporosis, arthritis dementia. So this is one thing that as I said, the industry doesn't usually tell you about but this is one of the major problems with consuming all the sugars. And then we have a fructose. The unnoticed enemy it's sometimes called. But whilst we have to differentiate, I mean there is fructose naturally occurring in all fruit, dried or fresh from the tree. But in nature, it's packed with a combination of different other micronutrients all kinds of substances that nature has put to a particular food in order to be metabolized in synergy, and it's the fructose itself that we are mostly exposed to now is high corn fructose syrup, and that's insolent indeed. and beyond. And therefore you have a no limit of drinking cola and orange juice. And it is actually the number one fattener. Now, and this is what creates fatty liver disease as well. And the high fructose corn has been in the food chain since 1974, but you can see how it is used everywhere nowadays, it's also from genetically modified maize, also full of glyphosate and in other chemicals. Even worse, chloro alkaline contains mercury, it has traces of mercury. And it's in almost all convenient foods, as you can see here on the right that we can think of at the moment. So as just shown with the oranges, there are orange juices in which actually sugar is added, which of course increases the sugar content. But there's a huge difference between eating fruit with its naturally occurring fruit and other sugars in it. Or if you extract it from its fiber and drink it as juice, you can see a much more gradual climb of blood sugar once you've eaten a fruit, but you can see a surge of the blood sugar and insulin when you have it as a fruit. So whenever you want to calm down your pancreas, you want to count down your metabolism and you want to lose weight. Be aware that it should avoid fruit juices, even the most wonderfully fresh juices of all those lovely ingredients you are seeing here on the right. So now, the industry thought well, if people know more about sugar, but the sweet effect of it is still creating this dopamine surge, why don't we just invent artificial sweeteners, sweeteners, and then we can create all these wonderful products sugar free. These are all the numbers which in e 950 and e 962. But the problem is what they knew right from the beginning, that it also increases diabetes risk because it bypasses leptin and stimulates insulin release as well as sugar. So leptin, as we said beforehand, helps us to decrease our appetite. So we have the same effect in the body than sugar, but we can market it in another way. And what many people don't know is artificial sweeteners have been used in pigs since the 50s and 60s in order to increase their body mass in order to make them more fat. So artificial sweeteners do make more fat. And the other problem with it, most of them have a detrimental effect on our gut bacteria and are the research on all of them. You can see one called case of the next one about all the individual artificial sweeteners that we have out there has been far from scientific. So here we come to the summary of the sweets in our daily diet. And as we said, it doesn't really matter whether we have the artificial sweeteners saccharin, sucralose, aspartame, that's one of the ones that it's attached to thyroid cancer, for example, and they have been in lawsuits for many, many years. Or we have the natural ones that are extracted from the natural to source erythritol - all that is marketing everywhere. You should always be aware we come to that now that once we extract something out of nature, we create a problem. It's like a drug, an allopathic drug, nothing against allopathic drugs, if it's really useful but, if you extract a particular substance from leave from a root in nature and keeping in mind that 70% of all allopathic medicine is derived from plant sources. So as an action naturally occurring, you actually predisposed by taking these substances to create many, many more side effects than you would eat for national products. So the same with cocaine. The leaves, coca leaves are chewed everywhere in South America. People don't have the same high don't have the same side effects but once you extract it and you get the white powder of it, you will end up in real trouble. But there we come again to the natural sweeteners that are out there as maple syrup as date and date syrup as molasses this honey yeah considered and you look at the amount of glucose being released after this, you look at insulin release you look at all the other markers, you will see a huge difference. Date has an incredibly low probably the best sweetener that you can use ours apart from Jacqueline syrup which is unfortunately quite expensive. But you can see it has a very, very low glycemic index in comparison to the others. One thing that I could talk for ages now, because we shouldn't only look at Sugar, because refined carbohydrates do create a similar effect when you eat them. And there are certain criteria that you should look at flour. One, of course is is it refined or whole grain? I don't have to explain why the one creates a higher spark in the glycemic index than the other one, but the other one that people sometimes don't think about is, of course, the milling greater or finer, and of course, most mostly more pleasant taste, the finer is greater than quicker, it's being absorbed by our system. And therefore, the higher the spike of blood glucose afterwards, the special grain that we have modified since the 1950, that's wheat, and it has an extremely high glycemic index. Unfortunately, it's one of the highly subsidized foods in our food chain, together with other not very healthy foods that are being subsidized. But that's another topic because if we could change today, all the subsidies that are given by our governments in fruit, vegetables, and others even more profitable, to actually grow healthy food for us, and we would change the system immediately. And the other thing is, I've written books about this, that I do believe that we only consume grains in its fermented way. Because in itself, it doesn't only take away anti nutrients. So the good old sourdough bread that was used for everything for cakes for cookies. And you can, I can only advise everybody to look at that. Again, if you look at the recipes of our grandmothers, what they made, prepared something, a dough in order to make something on the next day or a few days later, they always let it ferment it, that was always a natural sourdough because at that time, the grains weren't completely hygienic, prepared. In order to come into the shops, they weren't. They had loads of yeast and loads of bacteria on it, it started to ferment on its own, once you lifted the wall. And once you have the bread in a sourdough version, actually went to almost two thirds of the calories are gone, I have patients in the practice, the only thing in order to lose weight, they changed their grain products, just, the rest of the diet remained the same. And they lost many, many kilograms in a year. So another factor is that we don't look at if we take sugar in its isolated way. And we remember that it comes in nature, in this package of all minerals, vitamins, etc, etc. It wants this in order to be metabolized. So it actually is the hidden thief in our system, it actually gets rid of our magnesium, calcium, vitamin b1, vitamin B, three, manganese, and there's a whole list of others. And one of the reasons why people are so deficient in these essential micronutrients. Not only that, nutrition is poor and poor in all of them, the way we treated ourselves, we treated our plants have decreased all these ingredients to an absolute minimum. But if we then add sugar to it, our body actually gets an extra loss of all these essential ingredients for a healthy body. But we talked about all these effects now and you just go on sugar.org and you take a look at Sugar and health. And you can see these amazing statements on why sugar isn't responsible for body weight, why sugar isn't responsible for diabetes, why sugar isn't responsible for dental health problems and why it isn't responsible for heart health. I'm just checking a few quotes here, when you click on this website for the particular subjects. But glucose is often referred to as blood sugar. Glucose is found in most carbohydrates, but it is not synonymous with sugar. So don't worry, sugar is fine. And of course as their it's not the main aspect for sugar decay. They actually have brochures on dental hygiene on the website. And of course Heart disease has nothing to do with sugar. Heart disease, the single largest cause of mortality US and worldwide has many underlying risk factors. So we can't blame it on the sugar. I do agree. There are other things as well. But we shouldn't be allowed to put this on our website in order to take away all the responsibility the industry has towards all these health problems in our society. So one of the definite advantages, and I can see that in my daily practice all the time, if people do cut down on sugar or are aware of all the sugar traps and leave it out, you will see a mental improvement, people are so much more stable, relationships are so much happier because people don't just jump up and down from one hypoglycemic state to the next one, you can see a physical improvement because yeah, I don't have to talk about it. We have so many more micronutrients, our vascular system is better, we our weight will improve very, very suddenly and we have such a lower risk of heart attack, stroke and cancer. And you can just look at the blood glucose levels and the HBA1C and at the liver enzymes, and then the triglycerides and all the other things. I give people instructions, how to monitor how they're doing when they get rid of the sugar addiction, and you can reduce the risk of diabetes type two and obesity by 99%. So much to all the claims made by the sugar industry. So what do you do? We just mentioned it because many people are not willing to stop completely, all the sweetening. But as we just said, there is maple syrup, there's date, there's molasses, there's honey and Daikon syrup. Honey is a special one for me, because we should be very careful where how the bees are kept. Because there are not many left on this planet. And therefore maybe I'll come back to the other ones just mentioned. And if you want to start today, rethinking of how much should we include in your diet, and you just heard that maybe some of these aspects that we just talked about, were also about you. And you want to start, maybe you should start today by looking in your kitchen, look at all the cupboards, look at the cookie jar, look at all the chocolates in one corner, and just get rid of them, get them out of the house. So in case you have your sugar craving during the day just don't have the drug available. This is difficult enough for so many people and -- but it's a great start because it's much more of an effort in the middle of the night now in this time of the year where it's raining and cold outside to get into the car in order to get to the supermarket or other place where you can fill up with the next sugar doses. And as I said, look at a few blood markers if you want to see how the impact of sugar on Your system has already been. And HBA1C, as I said is that location marker that shows you very clearly how you've been doing in the last few weeks and month. Take the blood sugar in the morning, but also take the blood fats. I won't get into that but especially very low density lipoproteins. VLDL has a huge significance with it. Check your potassium levels, you can do that intracellularly and you can also take a check all the glycated products in your body. The AG is what I usually ask people to see if they already have a pancreas problem if they already have an excess of sugar because the metabolism has already changed. I asked him to get one of those blood sugar meters you can get them for not very high costs nowadays, and you take it before a meal and 20 minutes after a meal. And if this particular food and your pancreas is still working, it was not containing too much sugar and thus can be metabolized in a different way. The spike in the reading should not be above 20. And this for some doctors when giving presentations for the medical field about this is just unbelievable. Because any meal will have a spike of over 20 units. But if you look at the particular foods that people are consuming in the breakfast, they have their jam in, they have their morning sweets in in all kinds of ways. You can see that this in fact is true. If you eat the wrong foods, you will have a spike much higher than that. But actually, if you have the healthy sourdough bread, if you don't have a sugar containing spread, if you have vegetable or soup or anything else, look at other cultures to see what they have for breakfast. It's just amazing. I often do this with my kids and then we try some Japanese soup or some vegetable from Africa in order to get ourselves out of a habit of the typical German breakfast which we don't have here in our family, but it might be worth thinking about what are the options that is out there. And if you want to control the hunger, you want to avoid all those hyper glycation drops. So try to stick to two to three meals a day. And just avoid snacking in between. This is already a huge thing, it's hard enough. So just think about your driving with your car, and they don't have all these sweets and cookies and whatever in the drawers of your car, it can be very tempting to use your transportation in order to take some food in but start with it, start with what you have at home, and check how much affected you are. And try to limit your foods during the day. And you will see a huge change in your system very, very quickly. And just to remind you, that at the beginning, when you have been used to a lot of sugar, you will fall in the trap that for the first two weeks, two or three hours after a meal, you will be hungry, because the pancreas has been used to always secrete a lot after meals that contain sugar. Got it into all your cells, because the next food intake was waiting for them. So this usually takes two to three weeks until you readjust your pancreas, and therefore, the release of insulin, and therefore the sugar uptake in your cells. And the other metric is that our hunger is also controlled not just by blood sugar levels, but also about the amount of micronutrients. And as we just said, sugar actually creates a shortage of this. But if you eat good organic vegetable, fruit, nuts, legumes, you will have plenty, plenty of micronutrients. And that will keep away your hungry as well. So as I said, it will take up to two to three weeks. But it's worth trying to go through that. And another thing that science found out that it is potassium, because sugar needs glycogen to be stored in glycogen, glycogen needs potassium, and every molecule of sugar that is to be stored it's a molecule of potassium in the liver. So if too little potassium is taken, and sugar is not stored as glycogen, but as fat. So a normal blood, a normal body needs about 2000 milligrams per day. That's the equivalent of almost five bananas. That sounds like a lot. But there are other things in your food. Dr. Eric Burke is somebody who studied this quite nicely, took a look at kale, legumes etc. And try to have some of these potassium rich foods included in your food. And you will see a pleasant surprise, we made a lot of very positive experiences with just including kale and smoothies, or making their own kale chips, etc. We just said that the microbiome also is a big aspect of why sugar has a detrimental effect on our system, and also adds to our weight problem. So as we said, sometimes people change their diet, and they should be really, really well. And blood sugar should be fine. And they should start losing weight. But if they still have the old bacteria, they just don't change. So change your microbiome at the same time. Learn how to make your own fermented foods, eat alive foods, and eat colorful, the more colorful you eat every color. As you can see, there's red, there's orange, there's white, this read it every color of this are phytochemicals and all those phytochemicals they feed different bacteria. So one thing we know, as the main summary of modern microbiome research, eat as colorful as possible. Because the more variety of bacteria you have in your system, the more healthy your gut is. So yeah, I don't know how we're doing time may have gotten a bit carried away, but I share your passion, Will and always keep in mind there is a better way. And it just involves looking at what actually where we came from, what our ancestors ate, how animals eat out there. When grazing I always look at our animals. We have donkeys with sheep with a goats here in our mill. They're never ill. I've had them for so many years for over 10 years. We haven't had a single ill animal yet and just look at how we have been accustomed to be ill all the time. So just look at nature and you will learn a lot and why don't you just prevent potential health problems, and enjoy your food, with a good conscience, and fun. Thank you, Will for giving me the opportunity to share this presentation and good luck to everybody who has listened to it. Thank you very much. Will Dove 50:13 Christophe, thank you very much for this presentation. And the first thing I want to get across to people, and you alluded to this when you showed them sugar.com, which says right on it is the website of the Sugar Association. Folks, there is a Sugar Association, just as there's a tobacco Association. And it's their job to promote sugar consumption. And so this has started way back in the 60s and 70s, when they convinced people that dietary fat was making them fat. And if you're around our age, you will remember the explosion in the late 70s, early 80s of low fat or no fat foods in our supermarkets, because people had become convinced it was fat that was making them fat. Well, first of all, that's a lie. Dietary fat does not make you fat. And second, when they took the fats out of those foods, they replaced it with sugar. So when actual fat, those foods were doing the exact opposite of what people were promised. And here's my point, people have been set up to fail. Dr. Plothe 51:07 Very true, very true. I mean, I'm, I might just add that fats, that's a huge spectrum of foods that we're talking about. And luckily, trans fats now have been recognized as being a danger to our system. And there again, it is what we've done to all these original substances in nature, in order to put them on our table in the way we extracted, the way they were heated, the way we use them in different ways, was the main problem and continues to be the main problem. And very, very true, if we look at the big marketing things, yeah, cholesterol, fats, yeah. And then later on, all those slimline products and everything that just looked at particular, single items, all those diets that people have bought themselves into, proved to have a rebound in 90% of all these approaches, nobody actually tells you what to eat healthily, because all the recommendations that the industry in combination with World Health Organization with all our medical boards, with all our nutritional agencies have been telling us it is a lie. Its our food pyramid, should consist of a completely different structure, and not the way the structure is at the moment. Will Dove 52:37 Absolutely correct. And, and I'd like to pass on a piece of wisdom. I think I've mentioned this once or twice before in interviews that related to food. Because I've been a fitness nut my whole life. I've had a lot of especially men who because I'm also you know, lift weights, I don't call myself a bodybuilder. But I tend to have the physique that a lot of guys want to get. And so I get all these questions. And I was sitting around a coffee shop with some friends of mine, and this had to be 10 years ago, and we were talking about diet, and I was giving them all these pointers. And there was a guy sitting there who hadn't said anything. And he turned out to be much smarter than me. Because he stopped me. He said, Will, there's a much easier rule for this. And then he just he floored me when he said this, but it's so true. He said, 'if it has an ingredients list, don't eat it'. Dr. Plothe 53:22 Very true. I mean, you you, you know, the niceties of Michael Pollan about all of this. And it's just wonderful to see his advice for our diet for a diet. And this also includes one thing that to eat on the labels, it's if the food contains anything that you can't pronounce, cut it out. I also like that. Will Dove 53:51 And thank you for clarifying on the fact you're absolutely right. You know, the trans fats are we found out that those were absolutely toxic to the body. And unfortunately, they've been largely removed from foods. Because I think eat a whole foods diet. When I say fat, I almost automatically think of the fats that are in the meats, and say, like an avocado, that I'm eating just the natural fats that are there. And those are very, very healthy for us. But I want to get just one last point that I want to get to here. And that is this whole idea that there is an obesity epidemic, because the media constantly harps about it. But it's not an epidemic of obesity. Obesity is just a symptom, a symptom of what you were talking about in this presentation of this insulin leptin cycle, where the insulin high levels of insulin going up all the time, are blocking the reluctance signal, and that leptin signals the satiety signal that says or tells your brain you've had enough to eat and an unhealthy person also tells them to go burn off some of that energy so you don't end up storing it as fat. But that leptin can't get through because its being blocked by the insulin. And so the obesity, the diabetes, the heart disease, all of these things are just in terms of this constant hormonal imbalance in the human body, which is sometimes referred to as chronic metabolic syndrome, that's the disease. And if people would just fix the diet, most of these other problems would go away. Something you also alluded to that a lot of people don't know, because they've been told by the medical industry, that once you develop Type Two Diabetes, the only solution is to go on medication for the rest of your life. No, you can fix type two diabetes, you can cure it by fixing the diet by getting the sugar out of the diet, and the pancreas recovers and starts to function normally, again, in many cases. Dr. Plothe 55:38 Yeah, Will, thanks for pointing that out. Just reminds me of when Michelle Obama started with this healthy kid campaign at the beginning, I was very excited that any politician should take up our children's health, which only after reading that it was solely focused on getting children to move more and left out the diet factor almost completely. And we know now that it might be a benefit to move a little bit more. But as long as you load up your system with all these empty sugars, you will never get out of that trap. And I mean, I talked in the beginning about sugar, just being one of those factors being health detrimental. We could talk I guess, for ages about all the other ones that maybe could make a series when they have this. But just think about the amount of salt that we have included in our diets as well. And how we can again, when we get to the salt is not the natural salt, we just created a synthetic sodium chloride that is deprived of all the minerals and again, will deprive our system once we consume it, our body have all the weird things it needs to be metabolized with. And if we look at all these countries that had such a -- because hypertension we could talk about here, I mean, 60% of those are 65 years old, have hypertension, also highly linked to the sugar consumptions as we just saw, but also with too much salt in their diet. This is a very controversial subject, but I had no opinion about it. But when the Scandinavian countries started to actually impose laws to reduce the salt content, it was just by I think, by 11%, or something like that at the time, they reduced the rate of hypertension, stroke and heart attacks within a year by almost 30% by only reducing Lipitor. So if any government would really be interested in our health, yet, they would start changing as we just mentioned, they will start the subsidies in the wrong foods, because those are the things that make us fat, that this is putting wheat, this is put in organic soya, this is put in, in organic corn in order to give us high fructose corn syrup. This has nothing to do with health. This is the number one and if they wouldn't be interested, they would create limits for all the toxic ingredients: sugar, salt, and we would see an immediate change in the diet. And in the the health effects on society. And is especially when looking at children's diets, hospital diets, I don't have to tell you, the places where it's needed the most are probably the most horrific. How fast food chain can still sponsor, as in the States, lots of times I don't know in Canada can sponsor hospital food chain is just beyond me. Yeah. So we know we have known about this relationship. And I remember a talk I gave a few years ago at a hospital in front of 2020 cardiologist and talked about them the relationships of diet and cardiovascular disease. And that's the next point. None of them had ever heard about it in their entire training. We're talking about six years medical training and five years of specialization. In 11 years, they haven't heard one sentence. How can this be if we actually know we have so much science, we have so much so much science about diabetes type two, we know as you said it can be reversed but if you look at the amount of money that's being made by the industry that all these medications we know why this is not reversed it's it's a perfect system set up in order to maximize profits. That's all it is. Will Dove 59:41 Absolutely correct. Yeah. Is a system designed to make people Fat, Sick and Weak. I'd like to make if I can just have too much time because there's one piece of practical advice. I want your thoughts on something I've told the people you alluded to this in your presentation, because of course the ultimate goal is to get the sugar out of the diet. But as you said, it's a highly addictive drug. And people go internationally, your body actually goes into withdrawal, when you start denying it sugar, it's extremely difficult to do. And so a piece of advice that I've given people is, if you're starting on this journey of changing your diet, don't start by taking the sugar out. Although that is the ultimate goal, start by putting something in. And that something is fiber, because it slows the absorption of food, lowering the insulin levels that are produced with that absorption, allowing the leptin to get through and allowing the body to store that hormone balance. What do you think of that? Dr. Plothe 1:00:39 Well, I do agree 100%. And if you look at all those low carb diets that have been proposed to lose fat day, oh also told many people to cut down on all these fibers as they were carbohydrates, this was probably just the worst mistake you can make. Because the fiber is not only the best nutrition for your microbiome, but as you said, it dilutes the whole food intake, and only a certain parts that are in contact with the gut lining will be absorbed. And of course, if there's a huge bulk, it will have a complete different effect on the release of glucose in the bloodstream. So you need to consume those fibers, you need to consume those carbohydrates. What we're talking about is the sugar and the empty carbohydrates. And I do agree that we have to cut those down. But the rest actually made the whole thing even worse. And as you know, there are so many opinions about diets, very hard to get any perspective in concrete and congruent perspective to another one. But at the end of the day, the truth is quite simple. Keep food as natural as possible. You can't even do much wrong with that recommendation. Will Dove 1:01:59 Very good. First of all, thank you, once again, so much for putting the time into creating this presentation. Let us hope that some of our viewers will take this as inspiration and the tools that they need to start fixing that toxic diet that's been pushed on them since they were kids. Dr. Plothe 1:02:14 I mean, we're in the time of a great awakening. And I think this is a big part of it. Be aware of your diet, be aware of its first line medicine in whatever disease you have in prevention, but also reversal. So thanks for taking the time well, and yeah, let's keep on spreading this important subject.