Taste of Paradise

Mock Tuna & Mock Tuna Sushi Rolls / Carob Hot Drops

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Brenda Kemp, Evita Tezeno, Raginee Edwards

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Series Code: TOP

Program Code: TOP000007


00:01 Have you ever wondered how to prepare healthy food
00:02 that actually tastes good?
00:04 Well, stay tuned while Evita Tezeno, Brenda Kemp,
00:06 and yours truly, Nyse Collins show you just how to do it
00:10 and give you a taste of paradise.
00:29 My name is Evita Tezeno. And I'm Brenda Kemp.
00:32 And we're so glad you joined us today.
00:34 Today, we have two great recipes in store for you.
00:37 The first is gonna be mock tuna-
00:39 And mock tuna sushi rolls.
00:41 So, Evita, let's tell them what the ingredients are
00:43 for the mock tuna.
00:45 Okay.
01:11 So let's get started cooking or shall I say uncooking.
01:15 Yes.
01:17 Okay, let's begin with the sunflower seeds.
01:20 Okay.
01:23 What's our next ingredient?
01:24 Our next ingredient is the lemon juice.
01:27 Okay.
01:32 And let's do the sesame seeds.
01:36 Sesame seeds are high in calcium
01:38 and I really love those.
01:40 Okay.
01:42 And let's then do the dulse powder.
01:44 Okay. And dulse is a seaweed.
01:46 This is a seaweed? Yeah, it's a seaweed.
01:48 And it's high in iron. Okay.
01:50 And that's why be all-
01:53 sea vegetables need to be introduced to the diet
01:55 because they're very high in iodine and also in iron.
01:59 That's especially important
02:00 if you're a person that doesn't eat seafood.
02:03 Yes. Okay.
02:04 And this is kelp powder, also a sea vegetable.
02:10 Okay. What's next?
02:11 What's next is we're going to blend.
02:22 One thing I forgot to mention is that
02:25 also the sunflower seeds had been soaked overnight.
02:29 Okay.
02:34 So let's put the salt in.
02:37 Okay.
02:38 Get that off the sides a little bit, little mixed in.
02:44 I'm gonna add in the salt for you.
02:45 We're using mineral sea salt or Himalayan salt.
02:49 Himalayan sea salt? Yeah.
02:53 And has a little pink color to it.
02:58 Most of the salt that people use
03:00 have been bleached,
03:01 so we're gonna use Himalayan salt
03:03 and that is not bleached.
03:05 Yeah.
03:10 Okay, let's add the dill weed.
03:12 Mm-hm.
03:16 And let's blend that little more.
03:18 Mix it a little bit there.
03:21 And get that bowl that we used ready.
03:32 Let's mix it a little bit more.
03:35 Did we get the dill weed blended?
03:36 Yes. That smells so good.
03:40 You notice it has that, kind of, a fishy smell.
03:43 Yeah.
03:46 That's seafood smell. Exactly.
03:51 Okay.
03:53 Would put it in that bowl for me?
03:54 Okay.
03:56 While I move things over,
03:58 and then we're going to start with, add the onions.
04:04 Okay.
04:08 Let's take that blade off. Okay. Yeah.
04:09 Oops, getting a little messy here.
04:14 I love red onions.
04:16 And red onions always add
04:17 really good flavor to any recipe.
04:23 Okay, let's add the red onions.
04:27 Should've got us bigger bowl. Yes, but we'll be able to use.
04:31 Okay. And now the parsley.
04:39 And last but not least the celery.
04:42 I don't think we can work that. Yeah. We'll be able to use it.
04:49 Okay. Now put the parsley in.
04:54 Is this parsley?
04:56 Oh, this parsley, and this celery.
04:58 And celery. Got you. Yeah.
05:00 Okay, now since we got it all mixed together,
05:04 we're going to get the sushi wraps.
05:10 Sushi wraps? Yeah, the nori wraps.
05:11 Okay, we're ready for that now? Yes, we are.
05:13 Let me get that.
05:21 Okay.
05:22 Why don't you tell them the recipe for the nori wraps.
05:25 Okay.
05:26 The ingredients for the nori wraps are...
05:40 And one recipe of the mock tuna that we've just made.
05:45 Okay.
05:47 Well, let's cut up the vegetables.
05:49 I have some cut,
05:51 but let's show them how we julienne.
05:55 Mm-hm.
05:56 And what I do is I slice the cucumber in half
06:01 and then I slice it on the side, like this.
06:06 And I take out the seeds,
06:10 'cause the seeds add a little more water to it.
06:14 Okay, we don't want it to be-
06:15 Yeah, we don't want it to be soggy
06:18 and we just make it...
06:20 Slice it really, kind of, thin. Yeah, just like little strips.
06:27 I know they have a tool for julienning as well.
06:30 Yes, but...
06:31 If you're on a budget, you can use a knife.
06:33 You can just use a regular knife.
06:37 Okay. Add to that.
06:41 And then we have some green onions.
06:43 Let's move this out of the way.
06:51 And you just cut these in half.
06:53 You take the skin off, 'cause it's a little rubbery.
06:57 Okay.
06:59 And you just cut it down the middle,
07:03 and then cut it this way.
07:06 You're making just long strips.
07:08 So the onions are julienned as well.
07:10 Yes. Okay.
07:12 And that's our stuffing.
07:14 And we've julienned the carrots as well.
07:18 Okay. And you cut the carrot in half.
07:26 Little tough here, okay.
07:29 And then lay it on the side
07:31 and just cut into little strips.
07:33 Yeah, the spinach,
07:35 I'm gonna go ahead and get started with the spinach.
07:36 Okay. Take the ends off.
07:39 Yeah, take some of the ends off of the spinach.
07:47 Okay.
07:50 So we have that all prepped and ready to go.
07:57 Move that out of the way.
08:02 You know, I'm not a big fish eater at all,
08:04 so this is gonna be a great recipe without-
08:08 And what's so great about it
08:10 is that when you become and eat more raw food,
08:16 you don't have to eat fish
08:18 and you don't have to eat animal products.
08:21 There's a lot of things that you can substitute for that.
08:25 What we're using is, this is a rolling mat.
08:28 And you could get it from an Asian store.
08:30 And this is nori. This is seaweed also.
08:33 Seaweed.
08:35 And this is gonna be our base. Okay.
08:38 I'm gonna lay the spinach down
08:42 and we'll start closest to us, closest to you.
08:47 Okay. Here.
08:48 And we're gonna be covering the whole-
08:50 No we're just gonna use this part right here.
08:52 Okay.
08:54 And we have a little small cup of water here
08:57 that we're gonna use to seal the roll with.
09:02 So we can use all these leaves.
09:04 Yes, more vegetables, the better.
09:09 This is packed with nutrients and is so good for you,
09:13 so yummy.
09:17 Okay and this is ten spinach leaves.
09:19 So we could take some of our tuna.
09:29 So we're covering all of the spinach.
09:31 Yes. Just laying it in here.
09:38 And then, now for the julienned.
09:42 Oh, you know what we forgot?
09:43 One of the most important ingredients is the avocado.
09:46 Yes.
09:49 Let me go ahead and cut that avocado.
09:50 Cut that avocado up.
09:53 You know, Brenda, this, I remember
09:56 when we first started out on this raw venture.
10:00 We didn't know what to do and we just prayed
10:04 and the Lord gave us all kind of different recipes.
10:08 Yes, He did.
10:15 Do you want to cut in chunks?
10:16 That's fine. Okay.
10:19 Let's put some avocado. There's a few in there.
10:23 Avocado is really, it's a-
10:25 It's one of those good fats. Those really healthy fats.
10:33 Get that out. Okay.
10:34 That's enough? Okay that's good.
10:37 Now we're gonna use this mat as-
10:40 To help us roll. Yes.
10:41 Yes, we're gonna squeeze as we go.
10:53 This is gonna be a fat one.
10:56 But it'll be good. Yes, it will be.
11:04 Okay.
11:07 Oops!
11:08 Looks like we broke it.
11:10 Got to put some water in there to help seal it.
11:12 Okay and then we roll and we seal.
11:17 And the water's gonna help it to stay.
11:19 Yes.
11:20 And then you go. Look how pretty that is.
11:22 And then we use a serrated knife.
11:28 Okay, why don't you get that plate so we could plate it?
11:31 Oh, we're gonna dress it up real pretty.
11:34 Yes.
11:42 Look at the inside of that, looks so good.
11:47 Stand them up.
11:51 And there you have it.
11:53 Nori sushi rolls and mock tuna.
12:06 Are you addicted?
12:08 Are you dealing with a substance abuse, maybe?
12:11 Well, if you're not, some of us are.
12:13 And we are sometimes addicted to sweets.
12:15 Today, we're gonna learn how to satisfy that sweet tooth
12:18 but get off of the addiction.
12:20 And we have our special guest back with us today,
12:23 our guest expert Reginee. Reginee, how's it going?
12:25 I'm doing well. Thanks. Good.
12:26 Good to have you because this is very, very important.
12:29 I needed some help on this one
12:30 because when we start talking about sweets,
12:32 everybody starts to go crazy and stuff like that.
12:35 And it's like, man,
12:36 are we on a drug or something like that.
12:38 If you start to grab sweets out of people's diet,
12:40 they'd say, "No, you can't do that.
12:42 Take all the food but give me my sweets."
12:44 And it's really serious. You know what I mean?
12:47 And what we find is that sometimes that's even causing
12:50 quite a few problems.
12:52 And how can we satisfy the sweet tooth,
12:54 but the question is,
12:56 what is the problem with having a sweet tooth?
12:59 Well, I don't think there's really a problem.
13:01 It's just how much sweet you have, I guess.
13:04 One thing, first thing that people think about
13:07 when they think about sweet tooth is diabetics.
13:08 Okay.
13:09 We know, okay, sugar does not cause diabetes,
13:12 but it does complicate the issue greatly,
13:14 once you have that.
13:15 So we know that already but what people might.
13:17 Thank goodness. That's crucial. Yes, yes.
13:19 Because, you know, a lot of times,
13:21 you eat so much sugar, stuff like that,
13:22 you're gonna get diabetics or whatever,
13:23 but we've learned through our different programs
13:25 that per say, like you said,
13:26 is probably not the cause of it,
13:29 but it's related.
13:30 And once we do have it,
13:32 it actually makes the situation worse.
13:33 Yes. So that's a good thing to know.
13:35 But I'm so sorry for interrupting.
13:37 You were saying something very important,
13:38 so it doesn't cause it, but it's related to it.
13:41 Another thing that I think people might now know
13:43 is that it lowers the immune system.
13:46 Let's say, you know,
13:47 you don't eat sugar all the time, per say,
13:49 but let's say you just take a bunch of sugar at this point,
13:51 a candy bar, soda.
13:53 Soda has a lot of sugar. Okay.
13:57 If you take that, it lowers your immune system right away,
13:59 and it can stay lower for several hours.
14:01 And if you continue to assault your body with the sugar,
14:05 you're continuing to maintain this lowered immune system.
14:08 You know what? That is so true.
14:10 Because sometime ago, you know, I tried to stay away
14:13 from daily products and stuff like that.
14:14 And this is a while back where I learned, you know,
14:17 now I know that I'm staying away from cold items,
14:19 but I was getting like some soy ice cream
14:21 or something like that.
14:22 And I'm like, okay, it doesn't have the fat and all that stuff
14:24 but I still get my fix,
14:26 you know what I mean, with the sugar.
14:27 And I ate all of these bars.
14:29 It was like four in a box or something like that.
14:31 And I ate all of them and the next morning,
14:33 I woke up with a terrible sore throat.
14:35 Now I hate sore throats.
14:36 I wouldn't even wish it on my enemy.
14:38 I don't have any at least that I know of.
14:40 But I hate sore throats and I woke up and I was like,
14:42 man, what did I do yesterday
14:44 that would cause this situation.
14:45 Did somebody sneeze on me or something like that?
14:47 But what I realize is, I ate that whole thing.
14:49 And all that sugar, probably, like you said,
14:52 it lowers your immune system.
14:54 Okay, so but there's not only the sugar
14:57 but some people are dealing with a serious addiction.
15:00 And I call it possibly a legal drug.
15:04 And they even try to show beneficial properties
15:07 and different items to it.
15:09 You know, some may be true,
15:10 but then we also realize that some of the things,
15:11 it may cause all the problems.
15:13 And what are a lot of people dealing with?
15:14 What kind of addiction?
15:16 Is it a drug or something like that?
15:17 Are they using, you know, is it legal?
15:20 But we found out it is legal. What are we talking about?
15:22 I think you're picking on the chocolate lovers.
15:24 Is that what you're talking about?
15:25 You see, I rather, you talk about
15:27 saying that chocolate is a drug than me,
15:30 you know, so she is the expert so-
15:31 You know, I noticed earlier when you said,
15:33 "Don't take my sweets,"
15:35 you said it in a female's tone of voice.
15:37 So I don't know what you're trying to imply.
15:39 But yes, there's that time of month or time of time
15:44 that you just feel like I just need a little extra sweet.
15:46 And sometimes people say I crave chocolate.
15:49 You know, sometimes, I think, because like you said, it is,
15:53 it does have caffeine in it.
15:55 So you hit it.
15:56 So actually, it's not just per say a craving, craving,
15:59 it's actually, literally, an addiction.
16:00 Because once you start using that chocolate,
16:03 because of the caffeine that's in it, you now,
16:05 I mean, you can't go a day without it.
16:07 And some people get really agitated and stuff like that.
16:09 And all they need is just a little bit-
16:11 A fix.
16:12 Their little fix. You know what I mean?
16:13 And it looks like how sometimes
16:15 other people are dealing with other addictions as well.
16:17 But then we get on there, don't do this, don't drink,
16:19 don't smoke, don't this and that.
16:21 But then you try to take chocolate away
16:23 from some of us, and we're ready to fight.
16:25 You know, and so it's crucial, it's crucial
16:28 that we realize this
16:29 and we have to slowly but surely get ourselves away.
16:32 But you know what, does that mean
16:34 that we can't satisfy that sweet tooth?
16:35 Oh, absolutely not.
16:37 We have the solution for that. No, not quite.
16:38 So today we put together a nice little
16:40 special, special recipe for you all.
16:42 And you're gonna see here, I call it one of my favorite.
16:44 I call it the carob hot drops. And it's really simple to make.
16:48 All you take is...
17:11 So real quick,
17:12 what is this thing that we're using
17:14 to a kind of replace this chocolate?
17:16 We call it carob.
17:17 Yes and carob, I really like it.
17:19 It's lot less sugar actually, you know,
17:22 the chocolate actually does not taste good in it's raw form.
17:26 It's very better and they have added a lot of sugar
17:29 to make it taste good.
17:31 Right, and you hit that on a head.
17:33 And we're gonna have to talk about that in one second.
17:35 But what I've done here already,
17:36 I notice you're looking at me, what is Nyse doing over there.
17:39 We have to go ahead
17:40 and warm up the carob chips for you,
17:43 as you see here, the carob chips.
17:45 And so we went ahead
17:47 and we put this in this little skillet,
17:49 put it on low heat to get it ready
17:51 so we can get finished with this recipe in time.
17:53 And you see it's nice and it clumps up a little bit.
17:55 And it's good that we're showing you this,
17:57 because this is what will happen
17:58 if you leave it too long.
18:00 So when you follow the recipe, it'll tell you to do that,
18:02 but you have to keep stirring it so it doesn't burn.
18:04 Then we'll take that natural peanut butter
18:06 and we'll pour that in there as well.
18:09 And the good thing about this peanut butter,
18:12 the natural one, there's no, per say, additives for it.
18:15 When you're looking for peanut butter in the stores,
18:18 it's really simple.
18:19 It should only have peanuts
18:21 and maybe some salt, and that's it.
18:23 A lot of times these peanut butters
18:24 that we buy these days, man, they got, they have sugar.
18:29 What else?
18:31 Corn syrup, and emulsifiers, as you said.
18:35 What happened to just taking peanuts
18:37 and grinding it up and that's peanut butter.
18:40 So be careful when you go shopping for peanut butter
18:43 because, these items, will they cause problems
18:45 if we buy a lot of peanut butter
18:46 that have so many additional ingredients?
18:48 Yes, for sure.
18:50 I think, you know, part of the problem is
18:51 sometimes we are a little lazy,
18:53 you know, we don't want to have to start
18:54 because the natural peanut butter is actually separated.
18:57 And so people might not like that.
18:58 So we have to realize that that's the healthiest stuff,
19:00 that's the better stuff.
19:02 You know, that's okay, just mix it up a little bit.
19:03 Put it in the refrigerator
19:05 if you want it to stay like that.
19:06 It will stay just fine.
19:08 And then, so is real simple
19:10 and actually is very cost effective as well.
19:13 So I'm gonna add the rest of the ingredients.
19:14 I got some unsweetened coconut, we use walnuts.
19:20 Walnuts look like which organ of the body?
19:22 The brain. The brain, so watch this.
19:24 Here's a cool thing about this recipe.
19:26 Not only are we satisfying the sweet tooth,
19:29 we're actually thinking better as a result
19:31 and not thinking like, you know,
19:33 that we have an addiction or something like that.
19:35 So we added that, we added the coconut,
19:37 which has quite a few vitamins and minerals,
19:41 you know, one person says,
19:42 if you get stranded on an island
19:43 and all you have is coconut water and a coconut,
19:46 you know, to eat,
19:47 you should be fine for a quite a bit of time
19:49 because it provides so many vitamins and minerals.
19:52 And then the last item we'll add here is the quick oats.
19:57 You know, I like that because when you take in sugar,
20:00 if you take in it with fiber,
20:02 it actually slows down the absorption of bad sugar.
20:05 So if you're gonna have sugar,
20:06 it's best to put it with something like this,
20:08 these oats, because that fiber is gonna slow it down.
20:11 Yeah, it is. So it won't send a sharp peak.
20:14 Exactly.
20:16 And if you notice, as well, we didn't really add much sugar
20:18 or anything to this.
20:19 We didn't add any sugar.
20:21 So the catch is, it's just natural sweeteners
20:23 as you see there from the carob as well.
20:26 So if you notice, it gets a kind of thick.
20:29 And look at me making a mess,
20:30 but that's why we're in the kitchen today.
20:32 I've never been to somebody's kitchen,
20:34 they never dropped anything on the side.
20:36 So go ahead and enjoy yourself.
20:37 You know it's great to have the kids.
20:39 I know you've heard me say it a million times,
20:41 have the kids help you make this.
20:44 Okay.
20:45 Then they won't be crying for these chocolate bars
20:48 and all these other candies
20:49 because they made it themselves.
20:51 But here's one thing,
20:52 can we compare this to the regular one?
20:55 How would the taste be?
20:57 Personally, I think it's just as good.
20:59 Now if you've tried carob before and you realize that,
21:02 oh, I don't like that, try different brands.
21:05 Different brands tastes differently.
21:07 So you want to just try the different ones
21:08 and see which one you like, this brand,
21:10 I don't know what the brand is,
21:11 but you really should try it for yourself.
21:13 This one is really good. I like it.
21:14 You know what, you said the kids, you know,
21:16 you want to try this on the kids
21:18 because if they like it, you know it's good
21:20 and you've seen how the kids eat this one.
21:23 Oh, man. They eat it up.
21:24 They never even leave enough for me.
21:28 So when I make it with my nephews
21:29 and nieces around, I kind of like do it
21:31 when they leave the house so I can have my little share
21:34 and I hide it in the corner of the freezer
21:37 and stuff like that because they would eat it
21:39 and they'd forget about uncle Nyse, you know.
21:41 So go ahead and enjoy this.
21:45 And like you also said, in comparison,
21:47 you may not have that sharp hit
21:49 because it's not loaded with sugar,
21:51 it's not loaded with any additional drugs.
21:53 You know, I'm talking about caffeine,
21:55 it's just like a legal drug.
21:56 It's not loaded with all of these other items.
21:58 And you mentioned something that was very crucial.
22:00 You said in order to make that chocolate taste good
22:03 and well and stuff like that,
22:04 you have to add so many items to it.
22:07 Because in its natural form, is chocolate sweet?
22:10 No. It's bitter. Yeah. It's actually bitter.
22:12 So they have to add a lot of fat and milk and sugar
22:16 and sugar and more sugar.
22:19 And as a result that's why it gets that flavor.
22:22 But if you've ever had a chocolate or a cocoa
22:24 and items like that, it is not the same,
22:25 it's totally bitter.
22:27 But the cool thing is that the carob comes-
22:29 I was just actually in Turkey not too long ago
22:31 and I saw the carob tree.
22:32 I'm like, yay! You know what I mean?
22:34 I was like John the Baptist was probably eating this stuff.
22:36 So I had a good time, of course, you can't do,
22:40 you have to process it a little bit
22:42 but you don't have to like-
22:44 I don't want to say adulterated,
22:45 you know what I mean?
22:46 Or add on those, all those other items as well.
22:49 Well, let's go ahead and do this now.
22:51 Remember, it's called carob hot drops, okay?
22:55 So, I guess, you get your share,
22:56 I get mine, and I'm gonna drop it.
22:59 On purpose, I said drop it like it's-
23:01 Watch it now.
23:02 All right, so I'll just drop it because it is hot, all right.
23:06 So enjoy yourself, enjoy yourself
23:09 and there are different ways you can do it,
23:11 you can even add more oats and stuff
23:14 and you can make like a chocolate.
23:17 This will be a heavy chocolate chip cookie.
23:21 But it won't have no chips
23:22 'cause you already melted all of them down.
23:24 So you just put it there and you could do as many-
23:28 I could even make, can we make a bar,
23:33 like a carob bar?
23:34 That's a good idea. How would that work?
23:35 Let me see it.
23:37 You just spread it out, and then-
23:38 Spread it there, and then, watch it now.
23:42 I could even take this to work.
23:43 Everybody pulls out their chocolate bars,
23:45 I pull out my own.
23:46 You know what, this recipe,
23:47 per serving, only has 4 grams of sugar.
23:50 I mean, there are cereals out there
23:52 that claim to be very healthy.
23:54 I'm not even talking about kids' cereals,
23:55 I'm talking about the whole grain cereals
23:57 have way more than 4 grams of sugar per serving.
24:00 So this might be healthier than a lot of our breakfast.
24:02 Look like that, just-
24:03 Man, can you imagine having a dessert
24:05 that's actually like healthy for you?
24:07 Yes. And as nutritious.
24:10 Like you said, it has the fiber and all of those items as well.
24:13 I mean this is amazing.
24:14 The only thing-
24:16 This is actually like dangerously good for you.
24:17 Why?
24:19 Because it's good for you, but why is it dangerous,
24:21 because you can't stop, it's just like,
24:23 it's the weirdest thing I've ever experienced,
24:25 even when I was using like chocolate bars and stuff
24:27 many years ago, I will bite and I will eat it,
24:29 but it would like burn my teeth because they're so sweet.
24:31 And then I'd be like,
24:32 I had enough of that one, you know.
24:33 But this one, it's just weird how your mind works.
24:36 You know, it's like good for you
24:37 and so you like taking like,
24:39 I need another one and another one.
24:40 So that's why the Lord gave us moderation and temperance.
24:43 Be tempered in all things,
24:44 especially things that are good for us.
24:46 But hey, if you want to celebrate,
24:47 don't tell nobody I told you, take an extra one, all right?
24:51 But let your doctor know as well
24:52 if you're dealing with diabetes
24:53 and different items of that nature.
24:55 Say, look, I'm gonna switch up one or two items
24:57 and I'm gonna try to use this item,
24:59 which doesn't have much sugar.
25:00 And you could read the ingredients.
25:01 The only thing you have to watch out
25:03 when you're buying these carob chips
25:04 is that sometimes they have a non-fat milk
25:07 or low-fat milk or just read the ingredients.
25:10 And when you see something that you don't understand,
25:12 there's an old saying, when in doubt, do without-
25:15 Do without. Yours is proper.
25:17 Mine is, when in doubt, drop it out.
25:19 So go ahead and enjoy that.
25:22 And it's really simple on how you do it.
25:24 People say, should you eat it right now when it's hot.
25:25 What you can, you just take that,
25:27 you put that in the fridge, and it'll be ready,
25:29 You can eat hot.
25:30 As a matter of fact, do we have some already prepared?
25:32 Yes. Right here in the fridge.
25:33 All right, so she's gonna go to the fridge
25:35 and get us some of those items, at least the finished product,
25:38 and this is finished already.
25:39 You can eat it just like that.
25:41 So if you need a last minute dessert
25:43 or something of that nature,
25:44 then go ahead and you can do this.
25:46 And here is the carob hot drops.
25:49 It was dropped hot, but now it comes out cold.
25:52 And I'm little tempted.
25:54 She wasn't looking this,
25:55 so I'll just hold a little one here on this side.
25:59 But these are amazing, amazing.
26:01 And it's almost my mealtime,
26:03 so I'm gonna go ahead and hold on to this one here.
26:05 You know what?
26:06 Something that you said earlier
26:08 while you go ahead and sneak that into your mouth,
26:09 you said you used to eat those chocolate bars
26:13 and you'd feel full.
26:14 That's another problem with sugar.
26:16 The problem with sugar is that
26:17 we take in high amount of calories
26:19 and then we feel full,
26:20 but we don't have the nutrition.
26:21 Let's say we take it into through sugar,
26:23 like soda sugar or juices or candies or desserts,
26:28 we're getting a high amount of calories
26:30 and a low amount of nutrients.
26:32 So we feel full on something that's not nutritious
26:35 and then we don't have, you know-
26:38 Right, nothing to back it up.
26:40 And that's crucial as well
26:41 because the more sugar you take in,
26:43 now people say, well, I don't eat fatty foods
26:45 and all of these items.
26:47 Right, it's calories. Yeah.
26:48 The more sugar you take in, the more calories you add.
26:50 That goes ahead and turns into glucose and glycogen.
26:53 That's one step away from fat.
26:55 So then as a result,
26:56 you may not be eating a lot of fatty foods.
26:58 But if you're using a lot of foods
26:59 that have a lot of sugar in it, then you start to wonder
27:02 why you're adding on extra blessings.
27:04 You know what I mean?
27:05 You're like, oh, I'm over blessed today and-
27:07 Well, because it boils down to calories.
27:09 Not that, per say, it's calories,
27:11 I think it's about 3,500 calories
27:14 plus what you need will add on a pound of fat.
27:17 It doesn't matter if it comes from fat,
27:19 doesn't matter if it comes from carbs,
27:20 doesn't matter if it comes from sugar, doesn't matter.
27:21 Calories are calories
27:23 and you're getting a lot of calories
27:24 from some of these other high sugar type items.
27:27 And with 4 grams of sugar per serving,
27:29 that's just a drop.
27:30 You can't beat that.
27:31 So we satisfied our sweet tooth.
27:33 Now we don't have to go run for like 20 miles
27:34 to burn off all of the fat we just added on and stuff.
27:37 And you can enjoy yourself and no guilt.
27:41 I call this in a crazy way, you know, lots of people,
27:44 I say, when you eat like this,
27:45 it is almost liking eating ecstasy.
27:46 They say why-
27:48 Not the drug or anything because eating is good for you.
27:51 It tastes good and it's actually helpful.
27:53 So you don't have to worry. Go ahead and try it.
27:55 Enjoy yourself.


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Revised 2016-08-17