Participants: Ron Giannoni (Host), Nancy Conway
Series Code: NSN
Program Code: NSN000157A
00:12 Every year in America,
00:14 there are over one million deaths
00:15 because of Type 2 diabetes and chronic obesity.
00:18 This includes heart attacks and strokes.
00:20 That's six and half, 747s crashing everyday.
00:24 What's even more surprising is that the fix is easy.
00:27 It's your lifestyle.
00:29 Wouldn't it be nice
00:30 if you could actually add quality years to your life
00:32 rather than dying one organ at a time?
00:35 Obesity and diabetes
00:36 are the cause of over million deaths per year.
00:39 Most diseases are reversible
00:41 because most diseases are lifestyle diseases,
00:44 especially Type 2 diabetes and chronic obesity.
00:48 Seriously now, they can be reversed
00:50 and the quality of your life can be renewed.
00:54 Call NEWSTART today at 1-800-525-9192.
01:00 You will see dramatic changes
01:01 in the first few days at our program
01:03 and you will be on the road
01:05 to a better, more robust quality of life.
01:08 The NEWSTART programs are simple and effective.
01:14 Hi, friends
01:16 and welcome to another edition of NEWSTART Now.
01:18 I'm your host Ron Giannoni.
01:21 In our studio with me is Nancy Conway
01:24 from Fresno, California.
01:27 I'd like you to take a look at the clip
01:30 that when Nancy first arrived, we interviewed her.
01:33 Take a look at this.
01:37 About just a little over a year ago at Thanksgiving,
01:41 I had an emergency quadruple bypass.
01:44 And quite a frightening moment to live through that surgery,
01:48 I mean, thankfully I lived through it.
01:51 This past year I found out in December
01:54 that my bypass was less-than-stellar.
01:59 And so I had heard about Weimar through a friend of mine,
02:04 her and her husband came this past year.
02:07 And it wasn't something that was affordable to me.
02:11 And so I'd started thinking about it again
02:14 when I heard about the results for my test.
02:17 And when I spoke to my doctor about it,
02:21 he thought it would be
02:22 an excellent choice for me to try this.
02:25 So that's what brought me here.
02:27 Well, I want to learn
02:29 how to eat to live, not live to eat.
02:32 It's really the biggest thing which is a problem for me.
02:34 I eat for many reasons, you know,
02:37 celebrations, joy, sorrow, all those things.
02:40 So I hope to change my way of thinking
02:43 and do other things for that.
02:45 Instead of eating for that, do other things for that.
02:49 Ultimately that,
02:52 because of the lifestyle change here and going forward,
02:56 that my heart would be healthier
02:57 and that I can live a longer life.
03:00 And, you know, I've read a lot of things
03:03 that say that this can make a difference
03:06 in my veins and my arteries and so that's what I hope.
03:09 I hope that it will help me to have a healthier heart
03:12 so that I can live longer, be right for my kids.
03:16 Welcome back friends in our studio.
03:18 Nancy, how are you, dear?
03:20 Great. Thank you, Ron.
03:21 You look different than when you first got here.
03:24 And I know that look,
03:25 because you remember, I'd been there?
03:27 Yup, absolutely.
03:29 I think the look has a word.
03:31 And what would that word be
03:33 that you have now that you didn't have?
03:36 Hope. Bingo.
03:38 And that wasn't rehearsed.
03:39 No, absolutely not.
03:41 We didn't rehearse this. No.
03:42 That's it. That's the look.
03:45 Let's tell the viewers
03:46 'cause they have seen when you first arrived.
03:50 Let's tell them a little bit
03:51 about the episodes that you've had in the past
03:54 and how been here has changed your outlook at life.
04:00 Well, a year ago
04:01 I had emergency quadruple bypass.
04:03 And this past December I just found out
04:07 that it was less-than-stellar,
04:10 the procedure which was very disappointing to me.
04:13 And I wasn't really given any options
04:16 of what to do, where to go,
04:19 you know, what my prognosis was.
04:21 There is nothing positive from that outcome.
04:25 And so because of that I sought you guys out
04:27 at NEWSTART to see, you know,
04:29 exactly what I could do to make a difference
04:31 because I felt like I had no hope whatsoever.
04:34 Why do you have hope now?
04:36 Why, what's changed? Knowledge.
04:38 Knowledge gives you hope.
04:39 And empowerment, you know. Yes.
04:42 I feel like my lifestyle changed.
04:44 I feel a lot better physically, mentally, emotionally.
04:49 And I feel empowered that I'll be able
04:52 to move on into the next, you know, 20 years of my life.
04:56 And so that's very hopeful for me.
04:58 And the reason that I feel that way
04:59 is from what I've learned,
05:02 from Dr. Gallant, from Dr. Lukens.
05:05 Dr. Lukens has especially, spent a lot of time with me,
05:08 you know, at dinner and breakfast.
05:10 I mean, I felt like I had my own special,
05:13 you know, consultant with me.
05:15 Seriously, I mean, it's been amazing, yeah.
05:17 It's been, I feel very, very fortunate.
05:18 Now is Dr. Lukens your doctor? No, no. He's not.
05:21 Is Dr. Gallant? Yes, yes.
05:22 So you go to see Dr. Gallant for exams and--
05:26 I do. Yeah. And so on.
05:27 But Dr. Lukens has been there
05:30 eating lunch with you and breakfast.
05:33 Well, that's as Dr. Gallant as he.
05:35 But I approached Dr. Lukens
05:37 one evening after one of his talks
05:39 and you know, just started asking him
05:41 all these different questions
05:42 and you know, now you can't get away from here,
05:44 of course, you know.
05:45 He probably tries to run when he sees me, I don't know.
05:47 But, so no, he spends a lot of extra time with me
05:51 and I'm very appreciative of that.
05:52 You know, last night, in fact, he gave me
05:54 some extra articles of things
05:56 that he had reference to me in talking.
05:59 And so he mentioned also, and I saw it on,
06:03 throughout our trainings about different books
06:05 that are written by Dr. Esselstyn.
06:06 And I've read both of those since I've been here.
06:08 And that really solidified the hope for me.
06:13 Yeah, Dr. Esselstyn is quite a guy.
06:16 He's come here and spoken to our guest and our staff
06:20 and it's remarkable what he's done
06:23 and what he's taught us to do.
06:27 I remember him saying
06:28 and I'm gonna kind of paraphrase.
06:31 He said the chances of a stroke or a heart attack
06:36 when you are a strict vegan are slim to none.
06:39 Yeah, exactly. Yeah.
06:40 So whenever I hear those words, I refrain from excess fat.
06:46 Listen, I'm gonna put that on my refrigerator.
06:48 Good for you. I'm not kidding.
06:50 We just, the constant reminder, you know, whatever it takes to,
06:54 you know, scare you straight,
06:56 if you will, that's what we need.
06:57 Or you know, give you hope to keep you straight.
06:59 Yeah. Yeah.
07:01 You know, I think I told you that I had a five way bypass.
07:04 Absolutely. Yeah.
07:06 And I've never gone back to the cardiologist
07:09 since coming here
07:11 to see if there is any clogged arteries.
07:14 I'm hopeful and feeling that
07:17 I'll live a long and healthy life.
07:21 But it is, I won't say but.
07:24 And it is essential for me as well as you
07:29 and other people watching.
07:30 I want you to listen to this carefully
07:32 that we avoid excess fats.
07:38 I talked to a lady the other day,
07:40 yesterday in fact.
07:44 Excuse me, it was an email.
07:47 "I don't know what's happened.
07:49 I've gained 20 pounds
07:51 since I've left the NEWSTART program."
07:54 Well, I know what's happened.
07:56 What do you think has happened? What she ate.
07:57 Well, the Vegenaise, it's vegan but it's fat.
08:03 Hummus, well, it's vegan but it's fat.
08:06 "Well, I only use a little bit of olive oil."
08:09 But it's fat.
08:11 And my good friend
08:12 who is in the studio with us right now, Paul Zenk,
08:16 he says, "Do you know how many olives it takes
08:18 to make a teaspoon of olive oil?"
08:21 A lot.
08:22 And when would you sit down and eat nothing but olives?
08:27 You just can't do it.
08:28 That's too much for the body.
08:30 Well, and one of the messages that I took away too
08:33 for someone like myself, a cardiac patient
08:35 is to avoid all nuts.
08:37 Also, it's recommended avocados.
08:39 So you know, for me, it's not a problem really.
08:43 I mean, I don't crave nuts obviously
08:45 and I'm not a saucy person so you know,
08:47 it takes a lot of those to make those things.
08:49 So I feel very strong, you know,
08:52 leaving here that I'll be able to eat just fine.
08:54 I have my shopping list ready, I have all my recipes flagged.
08:57 You know, my husband is ready, we're ready to go.
09:00 Yeah, and you're gonna be a good companion
09:03 for our buddy Bob.
09:04 Yeah. I hope so, I hope so.
09:06 I hope so. Yeah.
09:07 This is a guest who's come through the program
09:10 that I think he told you about the NEWSTART program.
09:11 Yeah. Absolutely.
09:13 He and his wife are friends of mine.
09:14 Yeah. Yes.
09:15 And I know you'll be good for one another.
09:18 So you seem very excited.
09:21 And I'm so pleased that you've learned so much.
09:25 And of course, you've read two books,
09:27 you know about Dr. Esselstyn.
09:29 And you've met the doctors on campus here.
09:32 But can I ask you a question?
09:36 Have you ever had a doctor invite you to his home
09:40 and cooked a meal for you
09:42 or just hang out with you for few hours
09:46 and walk with you and talk with you
09:49 like our doctors here at the NEWSTART program?
09:51 No. It's very extraordinary.
09:54 It just blew my mind, you know, here, so what's going on?
09:58 These guys are, these are real doctors.
10:01 Forgive me if there's any MDs out there.
10:04 I'm not putting anybody down here.
10:07 I'm just boasting about our NEWSTART doctors.
10:11 Yeah, I called my husband, in fact, last night
10:12 and I said, "I can't believe it.
10:14 I just, I feel like I just had another hour
10:17 with the doctor, just me."
10:18 You know, I mean, it's just great.
10:20 It's just great.
10:22 Yeah. Yeah.
10:23 So when you get home,
10:26 are you going to kind of make sure
10:30 that everyone in the household become vegan or--
10:33 Well, I only have to worry about my dog.
10:34 So yes, 'cause my husband is totally on board.
10:37 Oh, good. Yeah.
10:39 And so is he vegan before you get home?
10:41 No, he wasn't, no.
10:42 And he was gonna` just go about his own,
10:44 you know, strategic path
10:46 but he's come to visit me twice while I've been here
10:49 and he's told me
10:51 that he's gonna do exactly what I'm doing.
10:52 So I'm really excited. Oh, that's wonderful.
10:54 That will make life easier, I assure you.
10:56 It sure will. Yeah. It sure will.
10:58 You know, now I want to take just a few minutes to thank you
11:02 and in particular, your hope,
11:06 that look you have is inspiring to me.
11:10 And this is perhaps why I stay on the program like I do
11:15 is because of guests like you.
11:17 And I want to thank you for sharing with the world
11:20 what you've learned here.
11:22 And perhaps, there's someone watching
11:24 that you've given hope to.
11:26 Well, thank you very much.
11:28 I really appreciate it.
11:29 We'll be in touch.
11:30 I look forward to it.
11:32 And thank you, friends.
11:33 But don't go away
11:34 because Dr. Gallant is gonna be with us
11:37 in just a few minutes.
12:12 Welcome back, friends
12:13 and help me welcome Dr. Gallant.
12:16 Thank you, doctor, for taking your valuable time.
12:20 A doctor was telling me
12:22 you spent 24 hours at an ER before you came here
12:27 and I know that you are kind of tired
12:30 but we won't keep you long, doctor.
12:32 No. Listen. It's my pleasure to be here.
12:34 Thank you for having me, Ron.
12:36 I did spend 24 hours.
12:38 Emergency medicine is my tent making if you would.
12:42 But I am happy to be here to talk about our guests.
12:47 Yeah. And first, before we begin that
12:49 I'd like our viewers to know of your recent,
12:56 how should we say that you are the New--
12:59 maybe that's even a wrong way of introducing.
13:02 But you are now taken the position
13:05 of the NEWSTART Medical Director.
13:07 That's correct.
13:08 As of January 2015, correct? Yes. That's correct. Yeah.
13:13 We're right pleased to have you here, doctor.
13:15 Well, praise the Lord. I am very happy to be here.
13:19 And Nancy.
13:22 Nancy is such a delightful lady.
13:24 She is.
13:25 During our interview just before you came on set,
13:29 she looked like she was glowing.
13:32 Can you elaborate a little bit?
13:34 What's happened? I would love to.
13:35 You know, when Nancy came, she didn't have that same glow.
13:39 No. She didn't.
13:40 She was not feeling as well as she wanted to
13:45 and she was looking to come here
13:47 and looking to experience this program.
13:51 And just before the time came,
13:54 she had an accident, a fall and broke her ankle.
13:58 So that really made it hard for her to be here
14:00 and be as involved with the exercise
14:03 and activities that we do here.
14:06 But Nancy is a real trooper.
14:08 And she really committed herself
14:10 to the program
14:11 and to doing what she could with her exercise.
14:15 She couldn't exercise with her lower body
14:17 so she chose to exercise with her upper body
14:20 and she and I had several great discussions
14:24 and you know, I told her one day.
14:27 She came in for a doctor's appointment
14:28 and I told her that her countenance had changed.
14:32 She started to glow as you said, you know.
14:34 Her face just completely changed.
14:36 And it was such a rich blessing.
14:38 So we really appreciated seeing the change
14:42 that look place in Nancy over the 18 days she was here.
14:45 You know, for me, when I came to the program,
14:48 I was one of those who was like suspicious and depressed
14:53 and didn't know if it'll would work
14:55 but as soon as I found and saw hope,
14:59 everything changed.
15:00 It's amazing. Yeah. Everything just changed.
15:02 Praise the Lord. Yeah. Praise God.
15:04 I'm just so grateful.
15:06 It's been ten years this year for me.
15:08 Wow. So back to Nancy.
15:12 What's the prognosis?
15:14 What can someone expect in their life
15:19 if they are serious about taking a new start?
15:24 What can happen?
15:25 Well, let me put it to you this way.
15:27 Nancy came.
15:28 She has a very strong family history
15:31 for heart disease, high cholesterol,
15:34 things that are real life threateners.
15:37 And she had actually had bypass surgery.
15:42 And a year later
15:44 was starting to have reoccurrence of her disease.
15:48 And so Nancy came
15:50 and I don't know if she said she was skeptical or not
15:53 but she may have been about what was happening here.
15:56 And she started to buy into what we were doing,
16:00 what we were teaching, what we were saying.
16:02 She did as much as she could with her exercise
16:05 based on what her limitations were.
16:08 And you know, the real blessing is that
16:11 in a short period of time she started to see results.
16:14 At first they were slower than she wanted.
16:16 And I told her to be patient.
16:18 But the real crowning jewel of her experience,
16:22 I think, was the last doctor's visit
16:25 when we got to go though her repeat lab work.
16:28 Really? Yeah.
16:30 It was wonderful.
16:31 So the numbers were fantastic, I guess so.
16:33 The numbers were fantastic.
16:35 She had high triglyceride count.
16:39 She did. She did.
16:40 And in a matter of about ten days
16:44 she was able to cut it pretty much in half.
16:50 And that's-- forgive me
16:52 but what I get from our conversation
16:55 is then that's without walking or biking or any of the thing,
17:00 just doing kind of upward body.
17:03 She did do a little bit of walking.
17:04 She was doing a lot of upper body exercise
17:07 and she still was taking some medication.
17:11 But despite of all of that,
17:13 she had such dramatic results that we talked about
17:17 maybe getting her off of her medicines.
17:20 Yes. What a blessing.
17:22 That is a blessing. Yeah.
17:24 You know, getting back to my experience,
17:26 I was off my diabetes medications
17:29 in three days.
17:30 Praise the Lord. I was just like so happy.
17:32 Yes, yes. Absolutely.
17:35 Doctor, can these guests that come through the program,
17:40 can they call you and talk to you about their--
17:43 in the future about their plans
17:46 and the results of their latest blood draw
17:49 and would you assist them?
17:51 Every guest that came to the program and left
17:54 received a contact sheet that has information
17:58 to contact all of us, myself included.
18:02 Email, telephone numbers, things like that.
18:04 We want to know what's happening,
18:06 we want to know if there are things
18:07 that we can do to help people
18:09 and we want to see them succeed when they leave here.
18:13 You know, and I do as well.
18:15 And as you know,
18:16 I do a follow up after they leave.
18:20 And encourage as best I can and see how they're doing
18:26 and I just want the viewers to know
18:29 that they just don't come to our program
18:31 and then they are gone or left hanged.
18:34 We do follow up
18:36 and the doctors in the past have been available
18:39 and we're so glad to hear
18:40 that you're keeping that tradition.
18:42 Absolutely, absolutely.
18:44 In fact, some people have posted pictures
18:47 on the NEWSTART Facebook page of going home
18:52 and as one of our staff calls it,
18:55 "purging their pantry."
18:57 So they went home
18:59 and they took pictures of clearing stuff out
19:01 and then stalking their pantry to prepare them
19:04 to make lifestyle change.
19:06 And it was just so exciting to see those pictures.
19:09 Doctor, we've run out of time.
19:11 I want to thank you for being with us
19:13 and God bless you
19:15 and bless your new work here at Weimar.
19:17 And, friends, don't go away.
19:18 We have an important message to follow.
19:26 The next deadly psychological sin is self-pity.
19:30 And I have a personal experience
19:33 with self-pity, in fact,
19:34 with my kind of artistic temperament
19:37 and my tendency toward depression,
19:39 I have raised self-pity to an art form
19:42 at various points in my life.
19:44 And I have repented of the sin of self-pity
19:46 and I've learned a better ways.
19:47 So I want to share that with you.
19:49 But first, I want to share with you
19:50 what science says about self-pity.
19:53 Self-pity has been correlated with depression,
19:56 with what we call, externality beliefs,
19:59 the belief that everything that affects me
20:02 is happening outside of me that I have no power.
20:05 Self-pity is correlated with internalized anger,
20:09 increased rumination
20:11 thinking over and over and over and over and over
20:13 about things, ruminating on things.
20:15 Self-pity is correlated with loneliness
20:18 and with distrust.
20:21 Self-pity is founded on the assumption
20:24 that I am a victim.
20:27 That foundation needs to change
20:30 in order for us to get over the self-pity thing.
20:33 We have to move from what is called
20:35 an external locus of control
20:38 to an internal locus of control.
20:40 An external locus of control
20:42 sees everything that happens to me
20:45 as being in the power of things outside of me,
20:48 life just kind of happens.
20:50 But an internal locus of control says
20:53 what can I do about the things that happened to me.
20:57 I'm one of those people
20:58 who have a number of mysterious,
21:03 difficult-to-define illnesses that caused me a lot of pain
21:06 but don't end up killing me off.
21:09 Sometimes I wish they would.
21:11 When this first started happening,
21:12 I was just in my early 30s
21:14 and the first mysterious illness
21:16 that came upon me,
21:17 catapulted me I could say into an abyss of self-pity.
21:21 It went on for months and months and months.
21:24 But ultimately I got a handle on things.
21:26 And I realized that the way that I was processing
21:29 what was happening to me
21:30 was making it worse instead of better.
21:33 Recently, I had another health problem developed
21:35 but this time I knew the pitfall of self-pity
21:39 and I didn't fall into that Slough of Despond
21:42 yet another time.
21:44 This time, instead, I thought
21:46 what can I do to manage this problem
21:49 and I have to say comparing those two approaches,
21:51 I really like the second one a lot better.
21:53 The replacement for self-pity is responsibility taking.
21:58 You know, for some reason
21:59 human being's responsibility taking mechanism is off.
22:03 We either tend to blame other people for our stuff
22:08 or we take upon ourselves the blame that belongs to them.
22:13 It's a sign of maturity when we can accurately take
22:18 appropriate responsibility for our situation.
22:21 So I recommend that the first thing you do
22:23 in taking responsibility is you list five things
22:27 that might help your current situation.
22:29 Write them down on paper.
22:31 Then ask an accountability partners,
22:33 someone you trust to step in and help you
22:36 take responsibility for your situation
22:38 and pursue those five options.
22:41 And finally, I recommend that you learn the serenity prayer
22:44 that you learn to say, "God, grant me the serenity
22:48 to accept the things I cannot change,
22:51 the courage to change the things I can
22:53 and the wisdom to know the difference."
23:01 Welcome, friends, in our NEWSTART kitchen.
23:03 What I'm going to show you
23:05 and present today is almond milk.
23:08 It's a very simple recipe.
23:10 You'd be actually able to do it with even simpler equipment
23:14 that we have here at your home.
23:18 And it actually requires only three ingredients,
23:22 almonds, the ones that I am using for this recipe
23:26 are blanched almonds.
23:28 But for those guys who don't have the option
23:32 to buy blanched almonds,
23:34 you can just use regular almonds
23:37 and the way how you can get off the skin from the almond
23:40 is just to soak it in water for several hours
23:44 and then you will find out it's really easy,
23:46 just squeeze in the almond a little bit
23:49 to pull the skin off.
23:50 And then, you'll get just the same product
23:52 like I have in my hand.
23:54 So that's what we'll need.
23:56 We need blanched almonds, salt and water.
24:01 That's it. Simple.
24:02 So then we need some blender.
24:05 I'm using Vitamix and it's kind of something
24:08 that we use here at Weimar at our kitchen.
24:11 We like it because it's really strong
24:13 and it can cook.
24:16 But if you don't have Vitamix, don't worry.
24:19 You can use just a regular blender
24:21 that you have at your house.
24:24 So what you do,
24:25 you pour the water in the blender
24:32 and then you put the almonds there,
24:37 and the salt.
24:39 You probably noticed that I'm not using any sweetener.
24:41 The reason why is because
24:45 when you use a little bit of salt,
24:47 the almonds, they already have certain amount of sugar
24:51 and when you use the salt, the salt actually,
24:54 really improves the flavor, especially, the sweetness.
24:58 That's what you will find out.
25:00 So even the milk doesn't have any sugar,
25:02 it's slightly sweet and that just,
25:04 you know, it's just enough for us to enjoy.
25:07 Also, for those who would like to bring some flavor to it,
25:10 you can use, you know, that's optional,
25:12 you can use whatever flavors you like.
25:15 You can use vanilla flavor, you can use maple flavor.
25:18 It's up to you, whatever you like,
25:20 you can really help this milk to stand out.
25:23 So that's what we do.
25:24 We put all the ingredients in the blender
25:26 and then we turn it on.
25:28 And it's about, you know, five minutes in the blender.
25:33 The time is really important
25:35 because you really want to make the pulp really nice and fine.
25:41 So the five minutes is kind of about the good time
25:44 that the blender is able to take care of
25:47 the coarseness of the product, so it will be nice and fine.
25:53 If you actually turn it off after five minutes,
25:56 and you find out that it still kind of coarse,
25:58 you can leave it a little bit longer,
26:00 depends how strong is your blender.
26:02 With Vitamix, actually, what is the advantage
26:05 is that Vitamix also cooks.
26:07 So after five minutes of blending,
26:12 you'll find out that it's almost
26:14 to the point of boiling
26:15 and that actually makes it better
26:17 because you know, when it boils,
26:20 the stuff, the ingredients that are in the almonds
26:23 are released to the liquid and milk tastes much better.
26:27 Also, you know, if you want to use the milk
26:31 for like pouring over your cereals,
26:33 then you just blend it up and use it right away.
26:38 For somebody who might be a little bit picky on the pulp,
26:43 on the coarseness,
26:44 you might use like a cheese cloth
26:47 and strain it through the cheese cloth
26:48 and that way you will get
26:50 a really nice, fine milk, almond milk
26:54 that would be good for drinking.
26:56 So okay. I will turn it on.
27:11 All right. Five minutes is over.
27:14 And I'll take the lid off.
27:20 It's nice and foamy.
27:24 And so now let's see and see how nice, white it is.
27:28 Actually it almost looks,
27:31 I would actually say it looks like, like real milk.
27:35 And just you know,
27:39 enjoy it over your cereals or just for drinking.
27:43 It's good you know,
27:44 when you take it off to put it in the cooler
27:46 because the milk can be a little bit warm.
27:49 But when you take it off from the cooler,
27:51 and it's nice and chilled,
27:52 you will see that almond milk, it's the thing.
27:56 Well, enjoy it.
27:58 Well, friends, that's it for today
27:59 but join us next week for another episode.
28:03 In the meantime, pick up the phone
28:04 and give us a call at 800-525-9192.
28:10 Mention the NEWSTART Now program
28:13 and receive the NEWSTART special.