WEBVTT - 11-25-25 Sloan with Dr David Bisonette

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<v Speaker 1>I don't want to be an American idiot. Flow me

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<v Speaker 1>here on seven hundred Wlwe are at that time of

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<v Speaker 1>year now, probably started with Halloween, but with Thanksgiving looming

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<v Speaker 1>here literally on the horizon. We can see it, we

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<v Speaker 1>can smell it, we can teach it, we can almost

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<v Speaker 1>touch it. And that is the amount of food we're

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<v Speaker 1>going to eat. A lot of food, and a lot

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<v Speaker 1>of it not good for us, a lot of ultra

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<v Speaker 1>processed foods. And there's something called the bliss point. You

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<v Speaker 1>wonder why you don't stop beating when you're full. You

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<v Speaker 1>only stop beating when you hate yourself, and that is

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<v Speaker 1>because of the confluence of fat, salt, and sugar. Food

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<v Speaker 1>scientists are a long time have been developing that they've

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<v Speaker 1>cracked the code years ago, and when those three things

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<v Speaker 1>are together in the right balance and the right harmony,

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<v Speaker 1>you literally unlock the code to get people to gorge themselves,

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<v Speaker 1>stuff themselves silly. And that's what we face, the science

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<v Speaker 1>behind that. Doctor David Bissonette is here, is a nutritional

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<v Speaker 1>scientist and joins the show on seven hundred Why doctor,

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<v Speaker 1>how are you?

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<v Speaker 2>I'm very well, God, very good good.

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<v Speaker 1>Hopefully I just had that correctly between fat, salt, and sugar.

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<v Speaker 2>Yeah, job, yeah, yeah.

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<v Speaker 1>But it's interesting because this is this is literally decades

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<v Speaker 1>and decades and decades of research to come up with

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<v Speaker 1>what they call the bliss point.

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<v Speaker 2>Yep. Yeah, they're they're developed in sensory evaluation labs in

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<v Speaker 2>these corporate headquarters and labs, and they determine where it is,

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<v Speaker 2>like you said, where the high excitation points are for

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<v Speaker 2>different foods combinations of assault, sugar, and fat. And they

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<v Speaker 2>indeed it dick people and it causes what they call

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<v Speaker 2>repeat acquisition behavior going back to it because you love it,

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<v Speaker 2>but like you said, it's really bad for you. So

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<v Speaker 2>I described this, I investigate this in the book Insatiable Nations,

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<v Speaker 2>Unpeasable Hunger.

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<v Speaker 1>And that's it right as we have Yeah, for the

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<v Speaker 1>longest time, I mean, food was okay, I eat to live,

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<v Speaker 1>to work, and then I eat some more to fuel.

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<v Speaker 1>So because I'm working physically, and in the modern era

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<v Speaker 1>in America, in the modernized world, that's changed, right, we

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<v Speaker 1>are largely sedentary, and yet food has now become entertainment.

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<v Speaker 1>It's also become delicious, which we didn't have. Is probably

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<v Speaker 1>as recently as a couple generations ago.

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<v Speaker 2>I guess, oh yeah, you got that right. We were

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<v Speaker 2>very complex and we eat for emotional reasons, and the

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<v Speaker 2>research is now showing that this is actually caused by

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<v Speaker 2>depression and anxiety. We see that prevalence still high depression,

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<v Speaker 2>high anxiety emotional eating. We have stress eating, and we

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<v Speaker 2>have we call mindless habit driven eating. And this is

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<v Speaker 2>where it becomes potentially disastrous for kids to be introduced

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<v Speaker 2>to these foods early on, because they carry them forward

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<v Speaker 2>and that's exactly what they do. It's mindless eating. It's

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<v Speaker 2>a default and it's terrible.

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<v Speaker 1>How did we get to that point? I mean, if

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<v Speaker 1>you think about how absurd it is that I would

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<v Speaker 1>get home after a long day of work and have

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<v Speaker 1>dinner and hour whatever it is. Okay, I'm going to

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<v Speaker 1>open a box of cheese Doritos and sit there and

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<v Speaker 1>watch TV and shovel them in my face unconsciously, just

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<v Speaker 1>loading myself with calories. And it's you know what, I

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<v Speaker 1>don't know about you. It's awesome, but.

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<v Speaker 2>You're doing it. It's often for the time you're doing it,

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<v Speaker 2>but remember you feel lousy after. So we have two

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<v Speaker 2>basic mechanisms to control appetite. One's called the homeostatic mechanism.

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<v Speaker 2>It's balanced in the body. It's based on energy reserves,

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<v Speaker 2>and that normally should suffice right to say, Okay, you've

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<v Speaker 2>got enough fat reserves, and it has all kinds of

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<v Speaker 2>you know, hormones to sort of stop the eating. And

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<v Speaker 2>it's a pretty good mechanism. But we also have what

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<v Speaker 2>they call the hidonic eating, right, the pleasure centered eating,

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<v Speaker 2>which you know really is in the frontal lobe of

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<v Speaker 2>the brain. And that explains why it is a Thanksgiving

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<v Speaker 2>that we fill ourselves with turkey and really say we

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<v Speaker 2>couldn't eat another bite, yet when the pumpkin pie comes out,

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<v Speaker 2>we have one and two pieces. So that is basically

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<v Speaker 2>what's happening, is that our hedonic center, the pleasure center,

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<v Speaker 2>is causing us to overeat beyond what we need. And

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<v Speaker 2>like you said, we enjoy it, but only for a

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<v Speaker 2>short time.

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<v Speaker 1>Yeah, because the misery lasts longer. You're miserable for days

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<v Speaker 1>after you stuff yourself with thanks Kim. And it's the

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<v Speaker 1>best when you're eating, and then after you feel like hell,

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<v Speaker 1>and you know you don't eat, you don't you don't

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<v Speaker 1>eat till you're full, You'll eat till you hate yourself.

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<v Speaker 2>Yep. Yeah, and we do that consistently, even though we say,

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<v Speaker 2>all right, next time, I'm not going to do this.

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<v Speaker 2>But you know, it's very enticing and it's part of

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<v Speaker 2>you know, it should be part of a you know,

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<v Speaker 2>sort of a almost like a moral base behavior fixed

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<v Speaker 2>on temperance. Right, It's kind of like a discipline that

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<v Speaker 2>we need to sort of exercise more in our lives.

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<v Speaker 2>But this is really difficult to do because the food

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<v Speaker 2>industry promotes right with very sophisticated ads. Give you an example,

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<v Speaker 2>nineteen ninety seven, Madison, Madison Street and Madison Avenue advertisers

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<v Speaker 2>are spending seven billion dollars in advertising foods of all sorts.

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<v Speaker 2>The USDA's budget was three hundred and thirty three millions,

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<v Speaker 2>and so the co and that was to promote healthy food.

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<v Speaker 2>And when you have this kind of dichotomy, right, you

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<v Speaker 2>can't overcome it easily. And that's why my book Insatiable

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<v Speaker 2>I talk about radical shifts in the you know, in

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<v Speaker 2>our lifestyle and in our diet that we need to

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<v Speaker 2>sort of promote. One is, you know, stop the soda pop. Right,

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<v Speaker 2>It's not a negotiable because it's too addictance.

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<v Speaker 1>You can vilify certainly the fast food industry, the quick

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<v Speaker 1>food industry, the premie food industry, you know. But but

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<v Speaker 1>I guess I don't know. I was almost said, this

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<v Speaker 1>is kind of like a negative to capitalism. But you know,

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<v Speaker 1>they've got to increase their margin, they've got to make money.

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<v Speaker 1>They got to find ways for people to buy more food.

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<v Speaker 1>And for people to buy more food, they have to

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<v Speaker 1>consume the food that they're eating. And so you want

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<v Speaker 1>to sell more pop and chips and candy and things

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<v Speaker 1>that are processed. I get that all point. It's up

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<v Speaker 1>to us to show some restraint, but it's difficult the

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<v Speaker 1>way is formulated. I get that whole model. I guess.

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<v Speaker 1>The other side before someone takes away is, you know,

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<v Speaker 1>this is bashing big food and everything. You know, look

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<v Speaker 1>that we have done for for example, you don't see

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<v Speaker 1>people starving to death anymore. You look at all of

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<v Speaker 1>the you know, you look at all of the maladies

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<v Speaker 1>that our generations before us suffered from malnutrition wise, and

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<v Speaker 1>brain development and bone density and all those things. And

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<v Speaker 1>you know that's in the rear view mirror in the

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<v Speaker 1>modern world. Now, that downside is we're killing ourselves with

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<v Speaker 1>that same knife and fork, we've gone to the other extreme.

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<v Speaker 1>But you know, because of the ready available of food,

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<v Speaker 1>because the prices have dropped because of that technology, it's

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<v Speaker 1>eliminated starvation, which was a scourge for the world for

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<v Speaker 1>most of the time humans have been on this planet.

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<v Speaker 2>Well, it's an interesting point you're making, but what we

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<v Speaker 2>don't really realize is that back in the nineteen thirty

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<v Speaker 2>America is teppered with malnutrician and that was within the

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<v Speaker 2>era of the industrial revolution and mass production. So we

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<v Speaker 2>actually did not solve the problem back then. It took

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<v Speaker 2>a while to get onto the concept of fortification. But

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<v Speaker 2>we're really fortifying food and that's what they were doing

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<v Speaker 2>that were ultimately so highly processed that they were workless.

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<v Speaker 1>Yeah. Yeah, and you see that a lot today too,

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<v Speaker 1>I guess is this setting up to be By the way,

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<v Speaker 1>doctor David Bissonett, he's a professor of nutrition, a doctorate

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<v Speaker 1>nutritional science, writes about insatiable, about what's called the bliss point,

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<v Speaker 1>and that is food manufacturer's process with manufacturers have developed

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<v Speaker 1>and it depends obviously on the product. Because this has

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<v Speaker 1>been researched and focused group to death that they have

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<v Speaker 1>found the exact correct proportions when the salt and sugar

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<v Speaker 1>and fat in a product to get you to eat

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<v Speaker 1>as much as possible so they can sell more and

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<v Speaker 1>make more money. And that is capitalist dynamic right there,

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<v Speaker 1>for good or for bad. But this is starting to

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<v Speaker 1>sound like it's setting up to be maybe a lawsuit

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<v Speaker 1>developed like we saw with big tobacco, right is, hey,

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<v Speaker 1>we made a product that's highly addictive and dangerous. You

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<v Speaker 1>can make that case with these types of processed foods,

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<v Speaker 1>can't you?

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<v Speaker 2>Oh you can? Then. In fact, it's very interestingly, these

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<v Speaker 2>very tobacco companies that got their hands slapped are the

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<v Speaker 2>very ones that bought Nubisco General Foods, and they mastered

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<v Speaker 2>obviously the advertising, and they're applying the same concept to

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<v Speaker 2>food as they did to tobacco. They own the food company.

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<v Speaker 1>Yeah, yeah, sure, and it's like, okay, we can do

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<v Speaker 1>that only with food. Now. I think it's a more

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<v Speaker 1>i don't know, improving in course. So, for example, we

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<v Speaker 1>know that tobacco, you know, by itself, is less now

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<v Speaker 1>I'm gonna say safe, but it's less dangerous until you

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<v Speaker 1>start adding chemicals and all sorts of things to make

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<v Speaker 1>it more didictive and consumable and preserve it. And that's

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<v Speaker 1>what happens when you come buys tobacco, because now you've

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<v Speaker 1>got tire and nicotine, and nicotine gets you. But there's

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<v Speaker 1>no nicotine in food. How do you make the connection

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<v Speaker 1>between national physical addiction to something like tobacco and then

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<v Speaker 1>try and translate that to potato chips. It's that element's

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<v Speaker 1>not there, you know.

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<v Speaker 2>Yeah, it's very It's just I mean, truly, the food

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<v Speaker 2>that we eat is very high in sugar, and we

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<v Speaker 2>have the food industry has vehicles to get that in.

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<v Speaker 2>Just to give you an example, two thousand and eight,

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<v Speaker 2>the soda pomp industry flooded, you know, the American landscape

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<v Speaker 2>really with about the equivalent of fifty four gallons of

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<v Speaker 2>available soda pomp for person per year. And that's incredible,

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<v Speaker 2>and we were big consumers and that brought in extra calories,

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<v Speaker 2>and these calories aren't good. I remember teaching down in

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<v Speaker 2>Kentucky and there was a student team to me and said, listen,

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<v Speaker 2>I drink fourteen twelve ounce doctor pepper the day and

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<v Speaker 2>that feeling good? Yeah? Do you have recommendations? And so.

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<v Speaker 1>The band stupid, there's your recommendations. You're fatally stupid.

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<v Speaker 2>He he was addicted. It was sugar highs and this

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<v Speaker 2>is you know, has a certain part of the population

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<v Speaker 2>affected by this. You'd be very surprised how many people

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<v Speaker 2>actually consume so of pop. But also you know, sweetened

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<v Speaker 2>sweetened beverages as well, and you know also chips, which

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<v Speaker 2>are very high in fat, and our society mechanism doesn't

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<v Speaker 2>really kick in the same way for liquids and for

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<v Speaker 2>high density things like chips, so they you know, they

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<v Speaker 2>don't give us the signal okay, you've had enough, even

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<v Speaker 2>though we may have you know, consumed twelve hundred calories

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<v Speaker 2>and chips.

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<v Speaker 1>Yeah, and it doesn't seem like it when you're eating it.

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<v Speaker 1>That's the thing. It's calorically that it's dense, but it's

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<v Speaker 1>not filling, it is correct.

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<v Speaker 2>I've seen students down a full twelve ounce bag of

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<v Speaker 2>potato chips and top that off with a pizza. Yep.

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<v Speaker 1>Yeah. But it's great to have that younger person's metabolism.

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<v Speaker 1>That's the thing, right, because when I was younger, you know,

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<v Speaker 1>you're playing sports or whatever. Yeah, you sit down, you

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<v Speaker 1>could kill a two liter of pepsi in needle, half

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<v Speaker 1>a loaf of bread and an entire package of balgoney

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<v Speaker 1>and be hungry an hour later.

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<v Speaker 2>Well, this is true, but what we don't realize is

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<v Speaker 2>these foods that are you know, high and fat actually

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<v Speaker 2>cause damage to the body. We have a new phenomena, right,

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<v Speaker 2>it's a non alcoholic fabby liver disease. And this is leading.

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<v Speaker 2>This is going to lead in the next decades to

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<v Speaker 2>higher needs for liver transplants. We are sickening our people

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<v Speaker 2>because of that. We think, oh, we have a high metabolism.

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<v Speaker 2>Not so. That level of intake actually causes accelerated synthesis

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<v Speaker 2>of fat in the liver, coming primarily from hyper corn

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<v Speaker 2>syrups some theory, but certainly it's from the sugar, the

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<v Speaker 2>hygherger loads that we're eating. So no, this is not

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<v Speaker 2>about an issue of high metabolism and how lucky we are.

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<v Speaker 2>You're setting up those young people for a chronic life

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<v Speaker 2>of you know, chronic disease.

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<v Speaker 1>Well there lies the problem, doctor, right is it? You

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<v Speaker 1>know you can you need more calories when you're growing, obviously,

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<v Speaker 1>and that's why you know you look at a teenage

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<v Speaker 1>boy and it's my god, how much money and food

0:12:15.520 --> 0:12:17.280
<v Speaker 1>am I? This is great? I got to work a

0:12:17.320 --> 0:12:20.280
<v Speaker 1>third job in order to afford just the food. But

0:12:20.520 --> 0:12:23.080
<v Speaker 1>the problem is you continue those eating patterns, and many

0:12:23.120 --> 0:12:25.400
<v Speaker 1>people when they get to their late twenties orly thirties,

0:12:25.400 --> 0:12:28.240
<v Speaker 1>maybe forties, continue to eat like they're a teenager. That's

0:12:28.280 --> 0:12:29.440
<v Speaker 1>when the weight gets packed on.

0:12:30.360 --> 0:12:33.240
<v Speaker 2>Well, yeah, absolutely. But the thing that you're not mentioning

0:12:33.320 --> 0:12:36.880
<v Speaker 2>here that's in the equation, yeah, is this high coloric

0:12:36.960 --> 0:12:41.360
<v Speaker 2>load that's required is usually tied to the youth, absolutely,

0:12:41.840 --> 0:12:45.320
<v Speaker 2>and to the high activity traditionally tagged to youth. This

0:12:45.360 --> 0:12:49.120
<v Speaker 2>is not the case anymore. We actually have a condition

0:12:49.200 --> 0:12:53.640
<v Speaker 2>called secentism. It's a new disease that's being investigated by

0:12:53.640 --> 0:12:58.960
<v Speaker 2>physiologists because it's the high degree of inactivity in the youth.

0:12:59.320 --> 0:13:02.120
<v Speaker 2>They're actually developing old people's disease.

0:13:03.320 --> 0:13:07.080
<v Speaker 1>Yeah, I mean we have one something, yeah, something like

0:13:07.120 --> 0:13:09.439
<v Speaker 1>one and four. I think I just read a stat

0:13:09.640 --> 0:13:13.040
<v Speaker 1>on one and four young people between twelve and nineteen

0:13:13.080 --> 0:13:13.880
<v Speaker 1>are pre diabetic.

0:13:15.080 --> 0:13:19.120
<v Speaker 2>Oh yeah, yeah, it's it's an epidemic absolutely. And the

0:13:19.160 --> 0:13:22.640
<v Speaker 2>thing about diabetes is that you know, type two diabetes

0:13:22.760 --> 0:13:26.360
<v Speaker 2>is that it's you know, ninety five percent associated with

0:13:26.559 --> 0:13:30.000
<v Speaker 2>waking right though, with obesity. So the only way to

0:13:30.080 --> 0:13:32.559
<v Speaker 2>solve it, of course, is to eat leaner. And again,

0:13:32.880 --> 0:13:36.440
<v Speaker 2>you know the book. If you go to insatiablewe dot com,

0:13:37.200 --> 0:13:39.880
<v Speaker 2>which is the website, you'll get more information about the book,

0:13:39.920 --> 0:13:43.400
<v Speaker 2>but also certain other ideas. I've got videos up there

0:13:43.440 --> 0:13:45.160
<v Speaker 2>and stuff that tackle different subjects.

0:13:45.240 --> 0:13:47.960
<v Speaker 1>Yeah, gotcha. There's the thing though, because it sounds like

0:13:48.040 --> 0:13:49.800
<v Speaker 1>one may listen to you, doctor and Gold. So what

0:13:49.840 --> 0:13:51.560
<v Speaker 1>you're saying is make food less delicious.

0:13:52.880 --> 0:13:57.840
<v Speaker 2>No food is supposed to be delicious. Using spices and herbs,

0:13:57.640 --> 0:14:01.560
<v Speaker 2>it can be incredible. What happens is we've overstimulated our

0:14:01.640 --> 0:14:05.240
<v Speaker 2>taste buds. And if you're going to make that radical

0:14:05.280 --> 0:14:09.080
<v Speaker 2>shift to normal food, it takes a little while, but

0:14:09.160 --> 0:14:11.640
<v Speaker 2>not that long. It takes a week or two getting

0:14:11.679 --> 0:14:15.560
<v Speaker 2>off those highs and really realizing. You know, you know

0:14:15.600 --> 0:14:18.440
<v Speaker 2>people say to me, oh, I can't get off soda pop. Well,

0:14:18.520 --> 0:14:20.880
<v Speaker 2>you know these were patients of mine previously, and you know,

0:14:20.960 --> 0:14:23.119
<v Speaker 2>within a week they say, oh my god, I feel.

0:14:22.960 --> 0:14:23.800
<v Speaker 1>So much better.

0:14:23.960 --> 0:14:27.160
<v Speaker 2>Yeah, and I don't have craving for sugar like I

0:14:27.280 --> 0:14:31.120
<v Speaker 2>used to. So it's actually not that difficult, and it's

0:14:31.240 --> 0:14:35.800
<v Speaker 2>really the stress of disengaging from that high level of sugar.

0:14:35.840 --> 0:14:38.160
<v Speaker 2>It's really short lived. And the same thing goes for

0:14:38.240 --> 0:14:42.320
<v Speaker 2>the food. Our evolutionary genes were not meant to be

0:14:42.400 --> 0:14:45.120
<v Speaker 2>adapted to this high level of tape sensation.

0:14:46.040 --> 0:14:48.760
<v Speaker 1>If we keep eating this way, though, doctor Bissonette, want

0:14:48.800 --> 0:14:51.800
<v Speaker 1>our genetics change. I mean we all adapt to the environment.

0:14:51.880 --> 0:14:54.160
<v Speaker 1>So if we continue to eat like we eat, don't

0:14:54.200 --> 0:14:57.400
<v Speaker 1>dount our bodies just simply change. And it may take centuries,

0:14:57.440 --> 0:14:58.040
<v Speaker 1>but don't we have.

0:14:58.000 --> 0:15:03.400
<v Speaker 2>All look more at it in terms of thousands of years. Okay,

0:15:03.520 --> 0:15:06.160
<v Speaker 2>but really what we know in terms of epide genetic

0:15:06.280 --> 0:15:08.880
<v Speaker 2>changes that take place in uteral For example, a mother

0:15:08.920 --> 0:15:13.080
<v Speaker 2>that an expected mother that eats poorly, that's overweight, she

0:15:13.320 --> 0:15:17.680
<v Speaker 2>passes on epigenetic changes to the baby, who then becomes

0:15:17.800 --> 0:15:22.600
<v Speaker 2>prone to obesity and a variety of chronic diseases. So

0:15:22.640 --> 0:15:26.720
<v Speaker 2>this genetic story really doesn't pan out correctly, right, It

0:15:26.800 --> 0:15:30.000
<v Speaker 2>does appear that we can have a formula like a

0:15:30.160 --> 0:15:34.320
<v Speaker 2>code for help, and we can't really deviate from it

0:15:34.560 --> 0:15:37.760
<v Speaker 2>unless we don't become chronically ill. And the United States

0:15:37.880 --> 0:15:40.640
<v Speaker 2>is very chronically ill. You know, we have a healthcare

0:15:40.680 --> 0:15:44.880
<v Speaker 2>expenditure of about three point seven billion dollars and seventy

0:15:44.880 --> 0:15:47.400
<v Speaker 2>five percent of that is tied to chronic disease. Just

0:15:47.440 --> 0:15:48.080
<v Speaker 2>think about it.

0:15:48.240 --> 0:15:49.800
<v Speaker 1>Yeah, well, I mean you believe it. You see it

0:15:49.840 --> 0:15:52.640
<v Speaker 1>all over right. We are literally the diseases we used

0:15:52.640 --> 0:15:54.200
<v Speaker 1>to die. If you look back one hundred years, even

0:15:54.440 --> 0:15:57.120
<v Speaker 1>as fascinated by as stuff you don't you forgot existed

0:15:57.160 --> 0:15:58.840
<v Speaker 1>in this country, you have to look up the definition

0:15:58.880 --> 0:16:01.200
<v Speaker 1>of what it means hundre years ago. It's the exactly

0:16:01.200 --> 0:16:04.280
<v Speaker 1>apple to day everything is. Largely everything is based on

0:16:04.320 --> 0:16:07.480
<v Speaker 1>what we consume. Whether it's a cancer, uh, some forms

0:16:07.520 --> 0:16:10.120
<v Speaker 1>of lymphoma, but most certainly heart disease and things. It's

0:16:10.200 --> 0:16:11.920
<v Speaker 1>because of what we're putting in our bodies as opposed

0:16:11.960 --> 0:16:13.240
<v Speaker 1>to what we're not putting in our bodies.

0:16:14.000 --> 0:16:17.600
<v Speaker 2>Yeah, there's high correlations to that, you know, quantic disease,

0:16:18.400 --> 0:16:22.720
<v Speaker 2>colding cancer, very high association with you know, low fiber

0:16:22.840 --> 0:16:26.160
<v Speaker 2>and poor dietary habits and lack of exercise as well.

0:16:27.040 --> 0:16:28.880
<v Speaker 1>Yeah, well that's all the hard stuff, right. I mean,

0:16:28.880 --> 0:16:31.040
<v Speaker 1>you know, eating whole grains and it doesn't taste as

0:16:31.080 --> 0:16:32.520
<v Speaker 1>good as a bag of doritos. I mean, you know

0:16:32.640 --> 0:16:35.480
<v Speaker 1>you admit that, would you? I mean if you had

0:16:35.520 --> 0:16:37.560
<v Speaker 1>a bag of doritos and I had a bag of

0:16:37.600 --> 0:16:40.280
<v Speaker 1>kale chips, what would you ride now, you know, you'd

0:16:40.320 --> 0:16:42.400
<v Speaker 1>eat the kale chips, But you can't tell me that

0:16:42.440 --> 0:16:45.560
<v Speaker 1>the doritos are. The doritos are one hundred times more

0:16:45.560 --> 0:16:46.800
<v Speaker 1>delicious than any cal chips.

0:16:47.320 --> 0:16:50.480
<v Speaker 2>Well, listen, I go into the pub. But but but

0:16:50.640 --> 0:16:54.080
<v Speaker 2>ultimately you shouldn't be eating chips. That's one of the

0:16:54.160 --> 0:16:59.360
<v Speaker 2>radical changes. Chips have invaded our food supply in such

0:16:59.360 --> 0:17:02.880
<v Speaker 2>a way that we have really caused a massive obedience

0:17:02.920 --> 0:17:06.800
<v Speaker 2>in food behavior. Chips have virtually no nutritional value, yet,

0:17:07.000 --> 0:17:09.520
<v Speaker 2>like you say, they're various good and again a radical

0:17:09.560 --> 0:17:12.479
<v Speaker 2>shift roup you know, stop, you know, to stop eating

0:17:12.520 --> 0:17:16.600
<v Speaker 2>these will open up your case buds actually to appreciate

0:17:17.280 --> 0:17:20.120
<v Speaker 2>the more subtle cases of fruit and vegetables. We see

0:17:20.160 --> 0:17:22.760
<v Speaker 2>this problem in children who are brought up on chips

0:17:22.760 --> 0:17:25.639
<v Speaker 2>and things of that nature. They will not eat fruits

0:17:25.680 --> 0:17:28.640
<v Speaker 2>and vegetables. We hear mothers complain about it all the time. Well,

0:17:28.680 --> 0:17:32.239
<v Speaker 2>what happened is they introduced it too early, right, and

0:17:32.280 --> 0:17:35.439
<v Speaker 2>they for you know, they forever captured their trillren so

0:17:35.520 --> 0:17:40.439
<v Speaker 2>to speak into you know what it ends up to being, uh,

0:17:40.840 --> 0:17:43.040
<v Speaker 2>you know, a weight management problem. They can never get

0:17:43.040 --> 0:17:43.760
<v Speaker 2>out of the Now, all.

0:17:43.720 --> 0:17:45.240
<v Speaker 1>Right, I gotta get gone, but I appreciate the time.

0:17:45.240 --> 0:17:48.840
<v Speaker 1>Doctor David Bissonette, he's an Associate Professor Nutrition uh doctor

0:17:48.880 --> 0:17:51.840
<v Speaker 1>in nutritional science and writes about this and insatiable the

0:17:51.920 --> 0:17:55.400
<v Speaker 1>nation's unappeased hunger. It certainly is the scourge of well,

0:17:55.440 --> 0:17:57.320
<v Speaker 1>not just our generation, I think the past one, in

0:17:57.400 --> 0:17:59.360
<v Speaker 1>future ones as well. Doctor, all the best, thanks.

0:17:59.160 --> 0:18:00.560
<v Speaker 2>Again, well, thank you very much.

0:18:01.400 --> 0:18:04.840
<v Speaker 1>Also, I hope that none of this, whether the conversation,

0:18:05.000 --> 0:18:07.679
<v Speaker 1>would dissuade you from eating like you're on death row,

0:18:07.680 --> 0:18:10.640
<v Speaker 1>because I plan on doing that on Thursday myself. It's

0:18:10.640 --> 0:18:13.720
<v Speaker 1>just interesting information and it's marketing and it's so American

0:18:13.800 --> 0:18:16.000
<v Speaker 1>that we have developed food to make us eat, us

0:18:16.040 --> 0:18:17.840
<v Speaker 1>eat past the point of being full, so we buy more,

0:18:17.880 --> 0:18:19.840
<v Speaker 1>we eat more. If you know that, do with that

0:18:19.920 --> 0:18:23.400
<v Speaker 1>information what you wish? I'm with you. I look, gluttony

0:18:23.520 --> 0:18:24.919
<v Speaker 1>is it really should be?

0:18:24.920 --> 0:18:25.040
<v Speaker 2>There?

0:18:25.040 --> 0:18:28.840
<v Speaker 1>Should just be the sixths, especially this time of the year.

0:18:28.960 --> 0:18:31.080
<v Speaker 1>Can we just table the gluttony for hey, we're just

0:18:31.119 --> 0:18:33.479
<v Speaker 1>pumped the brakes on that, shall we? Slooney seven hundred

0:18:33.480 --> 0:18:34.000
<v Speaker 1>WLW