Participants: Rico Hill (Host), Milton Mills
Series Code: FSH
Program Code: FSH000012
|
00:06 Proverb 16:24 states,
00:09 "Pleasant words are as a honeycomb, 00:12 sweet to the soul, and health to the bones." 00:16 Hello and welcome to "From Sickness To Health." 00:19 I'm your host Rico Hill 00:20 and I'm here with Blue Guy Sickness 00:22 and today's topic is-- 00:25 Woo-hoo! 00:27 You all right? Oh, man, I'm good, real good. 00:30 Just drank five sodas, a tall glass of sweet tea 00:33 and I think I'm on a sugar high. 00:37 Wow, you know what? 00:38 That's interesting because today's topic is sugar. 00:42 Really? Oh, yeah. 00:43 Oh, that's great. I mean, real great. 00:46 Because I love sugar baby, sugar donuts, 00:48 sugar candy, sugar cookies 00:49 but, man, when I wash it all down 00:51 with the big gulps 64 ounces of goodness. 00:53 Mmm, outstanding. 00:55 You should know that sugar happens 00:57 to be the leading cause of many 00:59 lifestyle diseases like diabetes, heart disease-- 01:03 Oh, did you know that I don't care? 01:06 Oh, well, as you know, this is a health program 01:08 where we use biblical principles 01:11 and we go to the Bible for answers. 01:12 So sit back and enjoy the program. 01:15 Wait, wait, wait, wait a minute. 01:17 Now why do you think they say, your kiss is so sweet? 01:21 I don't know. 01:22 Oh, baby, give me some sugar. Come on. 01:24 I'll tell you why, because sugar is good for you. 01:28 And you know what? 01:29 Two particular kinds of sugar are good for you. 01:31 Number one, pure refined white sugar, 01:35 number two, high fructose corn syrup, mmm, good stuff. 01:40 Good stuff, huh? Good stuff. 01:42 Yeah. Good stuff. 01:43 All right, let's roll the program. 01:46 Roll it. 02:28 All right, would you pass me the sugar? 02:31 Ah, thank you. 02:33 Oh, thank you so much for joining us 02:35 here in the studio "From Sickness to Health" 02:37 I'm your host Rico Hill 02:38 and I'm joined by my good friend 02:41 Dr. Milton Mills, who was a critical care physician 02:44 at the United Medical Center in Washington DC. 02:47 But he's also the associate director 02:49 of preventative medicine for the physicians committee 02:53 for responsible medicine. 02:55 So he is a health educator 02:58 and we appreciate that on this program. 03:00 Today we're talking about sugar. 03:02 You've heard a little bit about this in our segment 03:05 just before we got started here in the studio. 03:08 I welcome you here to the program 03:10 to talk about sugar. 03:12 Glad to be here. I'm passing it back to you. 03:17 Thank you so much for being here with us, doc. 03:18 We're gonna talk about sugar diabetes. 03:21 We're gonna talk about how this is affecting our communities, 03:24 how it's affecting our health but we dive into our very, 03:29 very serious topic on this subject, 03:32 let us take at look at what our friend 03:34 Sickness has to say about this subject. 03:36 Sure. Let's take a look. 03:40 Here I am coming out of my favorite super market. 03:44 Got some of my favorite goods here. 03:46 If it comes in a box, a can or a bag, 03:48 it's good for you. 03:49 Now some of the brands here are blurred out, 03:52 the reasons for that is 03:53 to protect their excellent identity 03:55 that the health nuts don't want you to know about. 03:57 Here in cereal we've got 03:58 21 grams of sugar in a box of cereal. 04:02 And one of my favorites in bread, 04:03 a lot of people don't know there's sugar in bread. 04:06 And last but not least, 04:08 no one would ever imagine canned vegetables, 04:12 sugar in a can, an excellent idea. 04:15 Back to you, Rico. 04:19 Well, sugar is in everything, isn't it? 04:21 Yes, it is. 04:22 But here's the big question for us. 04:24 Is it the culprit? 04:25 Is it responsible for this thing 04:28 which we've termed sugar diabetes? 04:31 Not necessarily and not in and of itself. 04:36 It certainly plays a role. Okay. 04:38 And-- But it is not the primary cause of the diabetes epidemic 04:43 that we're seeing in the country today. 04:44 And it is an epidemic because they're saying 04:47 that by the year 2020, 04:50 something like half of us would be type 2 diabetic. 04:54 Absolutely, and that is for the general-- 04:57 for the population in general. 04:59 The levels and prevalence of diabetes 05:02 is actually much worse in communities of color. 05:05 We see much higher rates in African American communities 05:09 and Hispanic communities. 05:11 And we also, and also in Native American communities, 05:15 and we also see that in Asian American communities, 05:18 they tend to get diabetes 05:22 at much lower body weights than other Americans, 05:27 if they're eating the typical western diet. 05:30 Ah, so they-- 05:31 you don't necessarily have to have the obesity 05:34 associated with diabetes in the Asian communities. 05:38 If you're eating the wrong food. 05:40 So it's really come-- So what I'm hearing you say 05:42 is that it's sort of coming down to the food again. 05:45 Absolutely. 05:46 All right, let's drill down on this. 05:48 First of all let's talk about, what is diabetes? 05:50 What are we talking? 05:51 What's the difference between type 1 and type 2 diabetes? 05:54 Okay, that's a very, very excellent question 05:57 because type 1 daib-- 05:58 They're very, very different diseases. 06:00 They used to be called juvenile onset, 06:04 type 1 used to be referred to as juvenile onset diabetes. 06:08 And type 2 used to be referred to as adult onset diabetes. 06:12 Type 1 diabetes is an autoimmune disease that-- 06:17 and what that means is that's a disease 06:19 where the body's immune system attacks 06:23 and destroys the cells in our pancreas 06:26 that actually make insulin. 06:28 Is that the beta cells? The beta cells exactly. 06:31 And the beta cells make insulin and insulin is the hormone 06:35 that tells all of the cells in the body 06:38 to take up blood sugar, 06:39 to keep the blood sugar level within the normal range. 06:43 Well, if the body destroys all of those beta cells, 06:47 then there is no insulin in the body. 06:50 The blood sugar level goes completely out of control, 06:54 but more importantly the body is unable to metabolize glucose 07:01 and that becomes a life threatening condition. 07:05 That's type 1 diabetes. That's type 1 diabetes. 07:07 So this is where the pancreas 07:08 is not producing insulin at all. 07:10 Any insulin whatsoever. Okay. 07:12 And just to make a very important point, 07:16 that can also be related to diet in this way. 07:20 Studies have shown that if children 07:23 are introduced to cow's milk before there are a year old, 07:28 it will markedly inc-- or significantly, I should say, 07:32 increase their risk of going on to develop-- 07:35 to develop type 1 diabetes. 07:38 Cow's milk. Cow's milk. 07:39 We're talking about the milk that many, many of us drink 07:43 and give to our children at a very young age. 07:44 Absolutely. Cow's milk in store. 07:46 Right, so the American Academy of Pediatrics recommends 07:49 that children not be introduced to cow's milk 07:54 until they are more than one year of age. 07:58 Personally, I will recommend 07:59 that you not introduce it to them at all. 08:02 The best milk to feed your children, 08:04 of course, is mom's breast milk. 08:07 But certainly you should absolutely 08:09 not give them cow's milk 08:11 until they are more than a year old. 08:14 But let's talk about the main culprit 08:17 in this epidemic of diabetes. 08:18 Hold it, before we do that, 08:19 let's hear, what is type 2 diabetes. 08:21 That's what we're about to talk about. 08:22 Okay, good, good. 08:23 That is the so-called adult onset 08:27 and the reason we no longer refer to it 08:29 as adult onset diabetes 08:30 is because we're now seeing type 2 diabetes in children 08:34 as young as 11 and 12 years of age. 08:38 Because of the epidemic of pediatric obesity 08:41 and type 2 diabetes is related to something called 08:46 insulin resistance. 08:48 So-- Insulin resistance. 08:49 Right. Okay. 08:50 And type-- Remember, in type 1 diabetes, 08:52 the body is not making any insulin. 08:55 Well, in type 2 diabetes, the body is making insulin, 08:59 it's just that the cells no longer respond to insulin 09:03 in a normal fashion. 09:05 So what I-- the way I explain it to my patients, 09:08 I tell them it's like the body becomes 09:10 partially deaf to insulin. 09:13 So what happens is just like when we become deaf, 09:18 people try to make us hear them in a couple of different ways. 09:23 One, they try to shout at us or speak louder. 09:26 So of the things that pancreas does 09:28 is it starts to pump out more and more insulin. 09:33 So the amount of insulin in our body tends to go up 09:37 and we end up with very high insulin levels 09:40 that tends to make people gain weight, 09:42 it tends to make them accumulate fat, 09:44 it can also raise a risk 09:47 for a number of inflammatory conditions 09:50 and over time, it doesn't work as well. 09:53 So let me just make sure I'm clear. 09:55 So the first way that the body 09:57 or the pancreas may respond in this sort of death analogy 10:01 that you're using is, it will begin to speak louder. 10:05 It's going to make an extra added effort 10:08 to try to communicate. 10:10 But hold on, I want to hear the other ways 10:12 that that may happen. 10:13 But let's take a look at a video, 10:15 a news clip that may give us some insight 10:17 that may corroborate what we're saying 10:19 because we like to hear from them as well. 10:21 So let's take a look. 10:24 In this morning's Health Watch, the alarming rate of diabetes, 10:27 a new study finds a number of adults 10:29 around the world living with the disease 10:31 has more than doubled in the past 30 years. 10:33 Medical correspondent, Dr. Jennifer Ashton 10:35 has more on this epidemic for us this morning. 10:37 Doc, good morning. Good morning to you, Chris. 10:39 In the US alone, experts predict that more than 10:41 half the adult population will be dealing 10:43 with some form of diabetes by the year 2020. 10:47 And while some cases are tied to family history, 10:50 many more are tied to obesity 10:52 and unhealthy life style choices. 10:55 Three years ago, 32 years old Gwen Seton began feeling 10:58 exhausted after almost every meal. 11:00 When she went to her doctor, a routine blood test 11:03 quickly diagnosed her problem as diabetes. 11:06 I was actually quite shocked 11:07 when I got it as young as I did, 11:09 usually it's a later onset disease in my family. 11:14 Seton was at high risk for diabetes 11:16 because of her family history. 11:17 Now she must follow strict dietary rules, 11:20 take insulin injections 11:21 and test her blood sugar level up to seven times a day, 11:24 all to make sure her diabetes is kept under control. 11:28 It gets frustrating, it's a constant consideration. 11:31 It's not impossible to deal with 11:33 but it is something that you always have to be mindful of. 11:37 A new study indicates that more people 11:39 than ever before are now living with the debilitating disease. 11:42 In 1980, an estimated 11:44 153 million people were living with diabetes. 11:48 In 2010, that number more than doubled jumping to 347 million. 11:55 You know, doctor, I really feel for this-- 11:57 this woman because you see 11:58 that she has to check her blood sugar seven times a day. 12:02 That's pricking herself seven times a day. 12:05 This is not a pleasant experience, is it? 12:08 No, it's not. 12:09 And I would even add that she is not your typical profile 12:14 for someone who has type 2 diabetic. 12:17 Now in that little clip we saw, they said 12:19 it's because of her family genetics. 12:23 Right, right. 12:24 Absolutely that-- It's very clear 12:27 that certain people have a genetic predisposition... 12:31 Yeah. ...To type 2 diabetes. 12:34 Now does that mean that if several family members 12:38 of yours have a history of diabetes 12:42 that you are bound to get it? 12:44 No. 12:47 Depending on the lifestyle choices you make, 12:50 you can make choices that will make it less likely 12:54 that you will go on to develop diabetes. 12:57 Something we always say on this program, 12:59 we say, you know, genetics loads the gun 13:02 but your lifestyle pulls the trigger. 13:05 And I think that they have a science now, 13:07 it's called epigenetics. 13:08 Sure. 13:09 How the genes will express themselves 13:12 is how you basically live your lifestyle. 13:14 And we heard some of that in that clip. 13:16 But before we went over to the clip, 13:18 you were breaking down that the pancreas 13:21 and the insulin will begin to-- 13:22 or the pancreas will release the insulin 13:24 but it will be shouting, trying to get-- 13:26 to communicate to the cells. 13:27 But you had some other-- had to cut you off. 13:30 Well, let me just give you one quick little analogy 13:32 that I always give to my patients. 13:34 Because I hear this a lot, they say well, you know, 13:36 my grandmother had diabetes, 13:37 my parents have it, my brother has it. 13:40 Yeah. I'm gonna get it. 13:41 And I tell 'em, you know what, having lungs means 13:44 that you are genetically predisposed to drowning 13:47 but only if you get into water over your head. 13:50 And likewise... I like that. 13:51 ...You may have a genetic predisposition to diabetes 13:55 but only if you are in a high-risk environment, 13:57 by which I mean, 13:58 if you're eating the type of diet 14:01 that will predispose you to developing that diabetes. 14:04 And what kind-- what are those risk facts? 14:06 It's a diet that's high in fat, low in fiber, 14:10 high in animal protein and processed carbohydrates. 14:14 And we can talk about what those things are. 14:17 There are other factors that play a role: 14:19 smoking, a lack of exercise 14:21 and of course, gaining excess weight. 14:24 Okay, so and you have some-- I want you to walk us through. 14:28 We have some slides and things like 14:30 that we're gonna talk about. 14:31 But I wanted to-- I was really caught up on the first way 14:35 it's gonna do it, it's gonna yell to the-- 14:38 to the cells, open up so that we can insert some glucose. 14:42 What other ways will the-- the insulin 14:45 try to communicate to the cell? 14:46 Well, I mean, basically what happens is 14:49 the pancreas continues to pump out more and more insulin 14:53 but eventually that simply becomes ineffective. 14:57 The cells become so resistant to the insulin, 15:01 it just stops working effectively. 15:04 And then at that point, 15:05 the person's blood sugar rises out of the normal range 15:09 and they have frank diabetes. 15:11 And so that's the point at which people begin to notice 15:14 that they are thirsty a lot, that they are peeing a lot. 15:18 Excessive urination. 15:19 Exactly. Yeah. 15:21 And that they may have-- Excessive hunger. 15:22 Right, or infections or wounds that won't heal. 15:26 And they go to the doctor or like the lady in the clip, 15:29 she's tired all the time. 15:30 They go to the doctor, they measure their blood sugar 15:33 and they find, oh, my goodness, my blood sugar's 300 15:36 and they are diagnosed with diabetes 15:38 and they have to go on medication. 15:41 And if the diabetes is mild, they may go on oral medications 15:47 which will stimulate the pancreas 15:49 to release even more insulin. 15:52 Which will bring the blood sugar down 15:55 but if nothing is done to change the diet lifestyle, 15:59 that's eventually gonna become ineffective in and of itself-- 16:02 And then what do they have to do? 16:04 Well, then they will-- 16:05 Again, if they don't change their diet lifestyle, 16:08 they're eventually gonna end up injecting insulin 16:12 because-- and it becomes kind of a vicious cycle 16:15 because the problem is that they're not treating 16:19 the underlying disease, which is the lifestyle 16:23 that is creating the insulin resistance. 16:26 Okay, now, right here, you're listening at home 16:29 and you're saying, wait a minute, that's me. 16:32 I'm either taking the oral medication 16:34 or I'm taking the daily injections of insulin. 16:38 And I'm trying to regularly-- 16:39 but it's not getting any better. 16:41 Is this thing reversible? 16:42 Now we just started out the program, 16:44 sort of tongue-in-cheek with the passing of some sugar, 16:48 because most people believe that, 16:51 you know, if my issue is due to not bec-- 16:56 anything other than I've had a lot of pies. 16:59 I've had a lot of cookies and cakes and-- 17:01 there are just replete with sugar 17:03 but that's really not the whole truth, is it? 17:05 No, it is not. 17:06 We want to really give people the practical understanding 17:09 of what's really behind this-- this culprit. 17:13 What's really happening here 17:15 when people are having to regulate their blood sugar 17:18 with all these medications 17:20 that really don't help them ultimately. 17:22 Don't reverse the disease. 17:23 Let's share that with the audience. 17:25 Okay, well, let's look at-- 17:27 Let's just focus in on African Americans. 17:30 Okay. 17:32 If you look at the prevalence of diabetes 17:35 and pre-diabetes in the African American communities, 17:41 in African American community, it is very, very high. 17:45 But if you actually look at the prevalence 17:47 in West Africa, it's very, very low. 17:50 The genetic backgrounds of those populations is the same. 17:53 Because we know African Americans 17:55 were drawn from West Africa. 17:57 Sure. 17:58 What's different? It's the diet. 18:01 Traditional West African diets are low in fat, 18:04 they're plant-based, 18:05 they contain no dairy and very small amounts of meat. 18:10 Let's break that down for people. 18:11 So we're talking about, it's low fat 18:13 so there's not a lot of animal saturated fat, flesh foods. 18:18 It's plant-based so we're talking about-- 18:20 Very high in fiber. Fiber. 18:22 Lots of grains, lots of green leafy vegetables... 18:24 Lots of beans, yes, absolutely. 18:27 Fruits and things like that. 18:29 Fruits and vegetables. Okay. 18:30 Yes, and no dairy foods. 18:32 So and when we say dairy, 18:33 we're talking about-- we're talking about milk. 18:35 Right. We're talking about cheese. 18:37 We're talking about even the beloved ice cream, right? 18:40 Yes, absolutely. 18:41 Butter, all those things come under the dairy category. 18:43 Category. Continue. 18:45 Yes, and, um, and as I said low in meat. 18:48 They don't eat a lot of-- 18:49 a lot of beef and pork and chicken. 18:53 And they have very small amounts of meat. 18:56 If they do eat some, it's very-- 18:58 It's not-- It's not their main staple. 19:00 Exactly. They are small amounts. 19:02 They're eating primarily the, you know, the beans, 19:06 the grains and the green leafy plant foods 19:10 or root vegetables like yams and so forth. 19:13 And as a result, very low rates of diabetes 19:17 but when they move to, say, Europe or... 19:22 America. 19:24 Transfer to America, 19:25 adopt a more western style lifestyle, 19:28 their rates of diabetes climb and become equal to ours. 19:32 Okay, that tells me it's the food that they are... 19:36 Eating. 19:37 ...Consuming once they come here. 19:39 Right. It's not the genetics. 19:41 You know, doc, a lot of people don't know 19:43 that it's more than genetics. 19:45 So and clearly this is demonstrated 19:48 in what people are saying 19:51 and we always like to hear what they're saying. 19:53 Let's take a look real quick before we bring in some graphs 19:55 and some slides to really prove this point. 19:57 Let's hear what Sickness found out on street. 19:59 Sure. 20:01 I'm here with Damien today in this awfully sunny place 20:07 and my friend, Damien, I want to ask you some questions. 20:10 What do you think of sugar? 20:12 It's bad for you. 20:15 Don't you think sugar would be insulted right now? 20:17 Totally. 20:18 Stevie, what do you think of sugar? 20:20 It's yummy. It's yummy. 20:22 Boy, these are words I like to hear. 20:24 What types of ways do you like to eat your sugar? 20:26 On tarts, on anything, really. 20:30 I love these people. 20:31 Now you noticed that accent. 20:32 It's from Australia, right? 20:35 How do you feel after you eat sugar? 20:37 Shaky. 20:38 Shaky, like in a good way, right? 20:40 Yeah. 20:41 Lots of energy. Yeah. 20:42 Just want to tackle the day with all that energy. 20:44 Yeah. 20:45 Oh, man, I love these people from down under, lots of sugar. 20:47 Lot's of love. You don't eat any sugar? 20:49 I do, it depends if it's organic or not. 20:52 Organic. 20:53 Oh, man, you sound like those vegetarians. 20:55 What do you think of sugar? 20:57 Got to have it. Got to have it. 20:58 I already liked this one. I love it. 21:01 Love it? Love it. 21:02 Would you say you love it too? Yeah. 21:05 We love sugar! 21:07 How do you like to eat your sugar? 21:08 I like to eat it with coffee or my cereal in the morning. 21:14 These refined people love sugar. 21:17 Need I say more? Back to you, Rico. 21:22 Anybody know of a place to get a donut? 21:24 Down the street. Down the street. 21:29 Again, you know, as you can see, 21:32 people think it's popsicles, they think it's sodas, 21:34 they think it's, you know, just the sugary things 21:36 but the picture's much broader than that, isn't it? 21:39 Absolutely, absolutely. 21:42 It's more than just refined sugars and carbohydrates. 21:46 One of the biggest factors is dietary fact, 21:51 as this slide here shows. 21:53 Let's take a look at that. 21:54 This is a slide showing three different 21:59 blood sugar profiles in one subject 22:02 as a result of three diets with different levels of fat. 22:07 The red is a high fat diet. 22:10 The yellow is an intermediate fat diet 22:13 and the green is a low fat diet. 22:16 And the-- in the red you have high-fat low-carb, 22:20 in the green you have high-carb low-fat. 22:22 And what you see is that on the high fat diet 22:25 you have very poor blood sugar control. 22:29 The blood sugar spikes to extremely high levels, 22:33 stays high for an extended period of time 22:36 and then slowly comes down. 22:39 Whereas on the high-carb low-fat diet, 22:43 you have a much more favorable blood sugar profile. 22:47 Where the blood sugar level rises only to a modest degree 22:52 and then stays in a relatively constant range 22:55 for an extended period of time. 22:57 And that's exactly what you want 22:59 because when you eat a meal, 23:01 you want that energy level to come into your body 23:04 in a controlled fashion. 23:06 So you have the energy to exercise 23:08 and do your activates of daily living. 23:10 Sure. And do what you need to do. 23:12 So what we know is that dietary fat interferes 23:17 with the ability of insulin to do its job. 23:20 And that's one of the primary problems with the western diet, 23:23 it's extremely high in fat 23:25 and that's what causes a lot of insulin resistance. 23:29 But other factors that contribute 23:31 to insulin resistance are not only the amount of fact 23:34 that we eat but animal protein. 23:37 Animal protein increases insulin resistance. 23:41 So the more animal protein you eat 23:44 and that could be beef, chicken, pork, shellfish, 23:48 you name it, that's gonna also 23:51 increase your insulin resistance. 23:53 Why does-- I say I want to-- I want to understand that-- 23:55 I want our audience to understand 23:56 that insulin resistance, 23:58 we're talking about the amount of fat or we-- 24:01 I've heard it referred to as like bathing the cells in fat, 24:04 coating the outside of the cell to the extent 24:08 that the receptors to receive that-- 24:12 that insulin that unlocks the cell to put in the glucose, 24:17 it's bathed in fat and grease. 24:21 Or is it fat that's on the inside or is it both? 24:23 Well, it's-- I guess you could think of it 24:27 as sort of coating the cell in these fatty molecules 24:31 that don't allow the receptors to work properly. 24:35 We don't-- Quite frankly, 24:36 we don't know all of the molecular mechanisms 24:39 by which fat interferes with insulin's activity. 24:42 We just know that it in fact doesn't hurt. 24:45 We don't know the-- 24:47 all of the precise molecular mechanisms 24:49 by which animal protein 24:51 interferes with insulin's activity. 24:54 But we just, we know that it occurs. 24:56 We know that when people switch 24:58 from animal proteins to plant proteins, 25:01 their blood sugar profiles improve dramatically. 25:05 Other factors that improve insulin decrease, 25:09 insulin resistance are eliminating 25:12 dairy foods from the diet. 25:14 Stopping smoking and also, of course, 25:18 increasing the amount of fiber in the diet. 25:21 And fiber actually does this in a number of ways. 25:25 One, it increases satiety, 25:29 so that you tend to eat less. 25:32 You're full. Right, you feel full. 25:34 Delays the emptying of the stomach 25:36 so that food is released into the small intestine 25:40 in a more controlled fashion. 25:42 But the other thing is that, 25:43 when fiber gets to your large intestine, 25:46 it's broken down by the bacteria into compounds 25:49 called short-chain fatty acids that go to the liver 25:53 and stop the liver from making glucose. 25:57 Whoa, whoa, whoa. 25:59 So someone's watching and they're saying, 26:02 I'm a type 2 diabetic. 26:04 Okay, I've heard all the information, 26:05 it sounds great. 26:07 But I-- What I want to know is can I reverse it? 26:10 Yeah. Can I get off this medication? 26:13 Now we don't recommend, 26:14 suggest anybody get off any kind of medications 26:16 without consulting your physician, 26:19 but people are wondering, 26:20 can I turn this around and how long would it take? 26:23 Yes, there is-- 26:24 Real quick 'cause we're running out of time. 26:25 Sure, there is no question that you can reverse diabetes. 26:30 I've done it with my patients that if you-- 26:34 if a patient is willing to make the kinds of changes 26:38 it takes to get off these medicines, 26:41 yes, you can reverse diabetes. 26:43 I've had patients who've become vegan vegetarians 26:46 and they were able to get off all of their medicines. 26:49 I've had-- I had a patient, I won't give out her name 26:52 because that's not appropriate, she was on insulin twice a day, 26:56 plus oral tablets, 26:58 she became a vegan vegetarian 27:00 over the course of about 45 days, 27:02 took her off all of her diabetic medications, 27:05 plus two of her three blood pressure medicines, 27:08 the claudication in her legs cleared up, 27:11 her heart grew new blood vessels. 27:13 She became a new woman, 27:14 she was able to go back to work. 27:15 All I can say is amen to that. 27:17 And I know you're saying amen too. 27:20 Thank you so much, doctor, for being with us today. 27:21 This has been great information. 27:23 I hope you'll take it to heart 27:25 and you'll make the changes necessary. 27:26 Live healthy. Thank you so much, doctor. 27:27 My pleasure. 27:28 May God bless you and God bless you. 27:36 Look, who doesn't love sugar? 27:40 I still love my sweets. 27:42 You don't believe me? 27:43 You try to take my cookie from me, you'll see. 27:46 All I'm saying is, in this show we have learned 27:48 that there are healthy alternatives, 27:51 healthier sugars that you can use. 27:53 White refined sugar is toxic to the system 27:55 and lead to lifestyle diseases like, 27:58 diabetes, cancer and heart disease so-- 28:00 Cut. Look, I've had enough. 28:03 I'm gonna let you in on a little secret. 28:06 Sugar is an amazing source of sickness. 28:10 Yeah. 28:11 It's because it tastes so good on everything. 28:15 So, you know what, good luck 28:16 getting people to stop using it. 28:19 Or guess what, we don't want to stop 28:21 anybody from enjoying their sweets. 28:23 That's why we began this program 28:24 with a biblical principle that states 28:26 that the honeycomb is sweet to the soul. 28:31 That's a sugar. Yeah, okay. 28:33 So you enjoy your sweets. 28:35 All we're saying is enjoy them in a healthier way. 28:39 That's our program today. 28:41 I'm Rico Hill, your host, and this is... 28:44 Sickness, the Blue Guy. 28:46 And as always, I'd like to just say to you, 28:49 3 john 2 says, "Beloved, I wish above all things 28:54 that thou mayest prosper and be in health." 28:56 Stay healthy. Maranatha. 29:09 Hello, ladies, would you like some white sugar? 29:12 White sugar? Oh, okay. 29:14 Want some white sugar? White sugar. 29:17 Hi, ma'am, would you like some white sugar? 29:20 Sugar? Why are you passing out sugar? 29:21 Because everyone-- I have diabetes. 29:23 My mom has diabetes. Why would you-- 29:25 Hey! Hey. Come back here. 29:27 I've got to get-- Hey! |
Revised 2015-05-28