Participants: Curtis Eakins, Paula Eakins
Series Code: AL
Program Code: AL00141A
|
00:01 Why is it that people lose weight
00:03 on the low carb diet? And what happens 00:06 when there is a low amount of glucose in the system? 00:09 What exactly causes ketones? 00:12 These questions and more will be answered 00:14 authoritatively in our program entitled 00:16 "Curbing The Carbs Part 3" we'll be right back. 00:45 Hi, welcome to Abundant Living, I'm Curtis Eakins 00:48 and this is my beautiful bride. 00:51 Now you're reading again. I'm still reading, 00:54 I'm still reading. Well, I tell you what 00:56 before you started reading, did you said 00:57 my name already? No, I haven't and let's, 00:59 and this is Paula Eakins, my beautiful bride 01:00 of over ten years, his beautiful bride. 01:02 A marital bliss, that's right. 01:04 Now, let's go with our show. Now, okay, 01:06 I'm still reading this article. 01:07 It is Time Magazine, "Low Carb Nation," 01:09 alright, with a big whole wheat bread, 01:10 with a whole wheat bread. 01:12 This one says 26 million Americans are 01:14 in some type of hardcore low carb diet. 01:18 Twenty six million hardcore, that's right. 01:20 It's probably growing since that magazine came out. 01:23 And this one at the bottom says: 01:24 is bread toast, is bread toast. 01:27 Now, I'm trying to make it a, kind and tender. 01:29 That's right, they trying to say that you know, 01:31 of course people might be throwing the bread out. 01:32 We meet a lot of people who say that by the way. 01:34 That's true, so I think it would be a good idea 01:35 for you because I'm so excited about 01:37 the rest of what's in this magazine, 01:39 which you might want it for those who did not 01:41 tune in for part I and part II, okay 01:43 you might want to, you know, 01:44 maybe do a little summary for them. 01:46 Okay, we just a brief summary from last time, 01:48 we're talking about the carb, we talk about 01:50 the good carbs, the simple carbohydrates 01:55 which is fruit and vegetables. 01:58 Lot of people think that vegetables are not 01:59 simple, but they're simple, just two sugar 02:02 molecules joined together. 02:03 Then you have complex or poly carbohydrates, 02:07 and of course, those are legumes and whole grains. 02:09 So, your simple, fruits and vegetables, 02:12 complex are your whole grains and legumes. 02:15 Those are your good carbs. Now, those carbs can be 02:18 refined, the coarse part are removed and 02:22 therefore those are your bad carbs. 02:24 So, we talk about that. And then, from carbs, 02:26 of course, the main thing we get 02:28 from carbohydrates is glucose. 02:30 The body needs glucose to function. 02:33 That point simply needs to be nailed down. 02:36 No, you need to repeat that a second time. 02:37 I don't know what I just said. 02:39 Oh! Yes, okay, I do remember. 02:40 Carbohydrates gives us glucose. 02:44 Glucose is the main source of energy for our cells. 02:49 Let's start with the brain first. 02:51 The brain cells or nerve cells, neurons, 02:54 whatever word you want to chose, 02:55 needs glucose to think, for cognition, 02:58 mental function, to study, etcetera. 03:01 Then, it's about three, two thirds of the glucose 03:03 that our body uses is going into the central 03:05 nervous system, brain and spinal cord. 03:07 The other parts of the glucose goes into our 03:10 liver for storage, glycogen and also into 03:13 our muscles, so we can function on a daily basis. 03:16 And then whatever is leftover goes into the fat 03:19 storage cells, which is a very small pathway. 03:22 So again, that's basically what we talked 03:25 about the last time we met, in a nut shell. 03:27 A small pathway for the fat, but it can hang 03:30 and cause some serious problems 03:32 in a system and on our bodies. 03:34 If the person eats a large amount of carbohydrates 03:37 and not exercising, not doing anything at all, 03:40 but again, it's going to be hard press 03:42 for a person to do that, because first, 03:43 it must fill up the liver stores then the muscles, 03:49 what's left is the fat stores. 03:52 So, that's the last thing that carbohydrates, 03:54 as far as glucose fills up the fat storage. 03:56 So, again, that's not a major pathway, 03:59 but the major pathway is first the liver, 04:01 glycogen, and then the muscles as well. 04:04 So, then American is not just getting fat 04:08 because of just the food issue, although, 04:11 although a lot of the food that we're eating 04:13 is not good, a lot of dense, where food is not 04:17 really dense, but a lot more calories than 04:18 we need to have, and then a lack of exercise. 04:21 Right I think we talked about also 04:22 on one of the other programs as well. 04:23 So, it's not just carbohydrates. 04:25 Yes, you know, countries all over the world, 04:28 their main stables are carbohydrates, 04:30 just different types of carbohydrates. 04:32 For instance, the orient, is rice. 04:35 Parts of Africa and the Caribbean is casaba. 04:38 South America, corn and beans are here in the 04:42 United States and parts of Canada, are wheat. 04:44 You know, every country has their stable carbohydrate. 04:49 However, America is the fattest nation on Earth. 04:53 So, it's not just the carbohydrates, 04:55 there's something else in addition to that 04:57 that really puts weight on us and we're going to 04:59 talk about that in the next maybe ten minutes. 05:02 Well, my first question I want to ask you about 05:04 that is that, what actually happens when 05:07 there is a deficiency of glucose, okay, 05:10 in the body, as I mentioned before, 05:11 what happens when there is a deficiency of glucose 05:13 because there is deficiency of carbohydrates. 05:16 On the way we get glucose that's from carbohydrates. 05:18 So when the carbohydrate amount is low, 05:20 of course, we're gonna get low 05:22 amount of glucose, alright. 05:23 And what happens is that, well let's go to 05:26 our next graphic, our first graphic, 05:27 and let's explain this a more in detail. 05:30 This is a cell here, now, of course, 05:33 as you remembered last time, we had the triangle 05:36 which is represented by the glucose, 05:38 but now since this person is not eating 05:41 any carbohydrates, the cell still needs energy 05:45 to function, so because it does not have the 05:48 glucose to burn as energy, then the back-up plan, 05:52 the alternate plan is for the cell to burn fat. 05:56 So that's represented by that circle there right 05:59 inside the middle of the cell itself, 06:02 fat is being burned at the cells major source of 06:06 energy that's why people lose weight because now 06:09 the cell is burning fat as apposed to burning 06:12 glucose but now we got a problem with that 06:14 when fat is burned in place of glucose then, 06:18 and product of fat being burned 06:20 in our cells is what we call ketones. 06:24 And that is at the bottom where it's 06:26 represented by the green square there. 06:29 And, so ketones is the end result of the 06:32 cell's burning fat as its primary source of energy. 06:36 Now, thank you for that graphic. 06:38 And I'd like to say this as well when that happens, 06:41 when that continues, then the blood becomes acidic. 06:46 Ketoacidosis and that can cause coma and death. 06:51 And there's already reports of people who 06:53 already died because of this low carb diet, 06:56 particularly in the first phase. 07:01 Most of these diets are in three phases, 07:03 if you notice. The first phase is very restrictive, 07:07 because, and it's mentioning, 07:10 one popular book, that they trying to force 07:14 the body to go into ketosis. 07:18 One person says that in his introduction. 07:20 And, so what happens is that, when that happens, 07:24 of course, that the body begins to burn fat as 07:26 its primary source of energy, but because of 07:28 that there's a downside of that ketoacidosis. 07:32 So, therefore, it's not really the best plan to do. 07:36 Now, Dr. Atkinson in his book, 07:39 he mentioned this as very creative metabolism. 07:43 And it's just as happy to burn 07:46 fat as to burn glucose. But, not really at the 07:49 case when we look at anatomy and physiology. 07:51 Okay, now I want to back up because you 07:52 just used a word. And you said creative metabolism? 07:56 Well, is in, is in its an introduction. 07:58 So that means, we know that our creator God 08:00 has already set the metabolism in? Right, 08:03 that's why we, that last week we had that 08:05 graphic about the fat being burned by glucose. 08:08 So, once again. Now it's been burnt my fat. 08:09 Alright, so now, but that's not, fat's role 08:12 is not that and neither is protein and so. 08:14 Once again we're trying to divvy and dab into 08:17 something that our creator God already 08:19 knows very best of what's going on. 08:21 And when glucose are low, guess what folks, 08:24 fat is being used in place of that because glucose 08:27 takes priority above fat and above protein. 08:32 So, when glucose drops, then it also, it's like, 08:35 as my mom used to say, is rob Peter to pay Paul. 08:39 Paul is deficient, therefore you take 08:42 from Peter and give that to Paul. 08:44 Now, Peter is deficient. When glucose is low, 08:48 then we rob the fat, we rob the protein 08:52 to make glucose. The liver can actually 08:55 convert protein into glucose 08:57 to make up that deficiency. 08:59 So, the system has a backup source 09:01 but is not the optimum way that the 09:03 body is designed by God himself. 09:06 So, protein is compromised and also 09:09 fat is compromised and because of that 09:11 we have some other problems as well. 09:13 Well, one of the things is so important 09:14 here is that fat has its role, protein has it role, 09:17 the carbs have their role, exactly. 09:19 So, each thing has its own specific thing 09:20 they supposed to be doing. 09:22 But, people, as a matter of fact, 09:23 one of the reasons why this whole craze is going 09:25 on about carbs is that people are believing 09:28 that carbs are making people fat. 09:30 Because, before the carbs craze, okay 09:34 was that of lowering the fat in their diet, yes. 09:37 And since they said that did not work in 09:38 America got larger and is getting even larger still, 09:41 that maybe is the carbs. And that's the thing, 09:44 that's how this whole carbs craze thing came out 09:45 so that's my question. Does carbs make you fat? 09:50 Does carbs make you fat? The answer is no. 09:53 And let me preface it before we go to 09:55 our next graphic. Alright. Now, 09:58 food's come in basically three categories, 10:01 food is either a fat, a carbohydrate or a protein. 10:06 Now there may be some foods that has 10:08 parts of carbohydrates, fat and protein in it. 10:11 For instance, let me give you an example an apple. 10:13 Now apple, contrary to popular belief, 10:16 an apple has fat. But a very small 10:19 amount of fat, an apple has protein, 10:22 but a very small amount of protein. 10:24 Over 90% of the apple is carbohydrate. 10:29 So, apple is considered to be a carbohydrate, 10:31 although it has a little amount of fat and 10:34 little bit amount of protein. 10:36 All foods are like that. So, whatever is 10:38 predominant with our food is considered as 10:40 a fat, a protein or a carbohydrate. 10:43 Now, let's go to our next graphic because 10:46 let's look at each one of those three categories 10:49 of food and see what happens as far as our 10:51 fat storage is concerned. Now, look at this. 10:53 Number one, we take in a carbohydrate, 10:56 the top line here. When we take in a carbohydrate, 10:59 carbohydrates turn into, or convert into glucose. 11:04 Now, the main reason when we have glucose, 11:07 is because number one, the main passage way is 11:10 first, it fills up the liver, so liver has 11:14 what we call stored glucose or glycogen. 11:18 That's needed, and a liver needs glucose on 11:20 a normal basis because the liver can only 11:22 store glucose for several hours. So therefore, 11:25 we need carbohydrates on a daily basis. 11:28 And then number two, it also goes into our muscles. 11:31 What's left over it goes into body fat. 11:34 That's a, not a primary source but a minor 11:38 source as far as the pathway is concerned. 11:40 Let's drop down to protein. 11:41 When we eat foods that contain protein, 11:44 is broken down to what we call amino acids. 11:48 Those amino acids are converted 11:50 into body protein. The body use that 11:52 and also loss of nitrogen in the urine. 11:55 What's left over it goes into body fat. 12:00 Now, let's look at the middle one. 12:02 Fat, a food that contains mostly fat, 12:05 it is converted into what we call fatty acids. 12:09 And there is simply a beeline to body fat stores. 12:14 Fat does not have any other pathway 12:17 but goes right into your body fat stores. 12:21 But, carbohydrates and protein have two other 12:26 main pathways before it goes into body fat stores. 12:30 But, fat goes straight through to body fat stores. 12:34 So, in other words, in simplified form, 12:36 what makes you fat? Fat makes you fat. 12:41 It's more the direct beeline to the body 12:44 fat stores whereby carbohydrates and 12:48 protein must also supply or satisfy other 12:51 things before it is converted into fat stores. 12:55 So, that why very at the cases that, we should 12:59 decrease our amount of fat because 13:03 that goes into body fat and nothing else. 13:07 And this kind of goes back to also the sizes 13:10 and the amounts of food that we're eating. 13:12 Because, when you think about it now, 13:14 I remember when we used to go to restaurants 13:15 and you buy some food or get your food your meal, 13:19 you got small portions, okay. Not so anymore. 13:23 The super size is here to stay. 13:25 And now I'm telling you everything is super sized 13:26 and what's so bad about it we're so used to say, 13:29 can I have a doggy bag and take it 13:30 home we're trying to stuff it in. 13:32 And the more you eat the more you want to eat, 13:33 so the obesity issue in America which is causing 13:37 this whole thing about the carb craze is really all 13:39 about us eating too much food and not exercising. 13:43 I said off and off again all the time, 13:45 Oh, it's just a broken record yeah. 13:46 It's the same thing. Okay, now I got a question 13:47 for you honey now again 13:49 dealing with this low-carb diet. 13:51 And more or less the first phase is very 13:52 restrictive and then it's a little bit more 13:54 lenient second and third phase. 13:56 But, anyway it restricts, of course, 13:57 carbohydrates of course, but not only that, 14:00 the other side of it is that it also encourages 14:03 people and mentions that people should eat 14:06 animal protein and fat okay, meats, 14:09 some chicken, fish, whatever. 14:10 So, you have a high amount of animal protein 14:13 in the diet as well, without some 14:15 level of that to mention so far as, 14:16 the high animal protein side of it. 14:19 Well one of the things that we have discussed 14:20 before in one of our other programs and that is 14:22 that when we're taking in too much 14:24 protein automatically now we're going to 14:26 leach out the calcium. If we leach the calcium out 14:29 our bones, of course, then we have osteoporosis. 14:33 So, number one, so when we're taking 14:34 animal protein and this is what happens 14:36 with plant protein, by the way just animal 14:38 protein, for one gram of animal protein that 14:41 we take in we lose one milligram of calcium. 14:43 So, more animal protein in any source, 14:46 no eggs, cheese, chicken, fish, pork, 14:48 then we lose calcium from our bones. 14:49 Well, I think that the thing that is most 14:50 amazing is that in America we drink more milk 14:53 and dairy type foods and yet we have more 14:56 osteoporosis than any other country. 14:59 And it seems to be a paradox, that's right 15:00 yeah, so something's wrong but milk 15:02 although it has calcium it also has 15:04 animal protein, absolutely what else? 15:06 The second thing is, a high protein diet also 15:08 now is going to cause a problem for cholesterol, 15:10 okay. Saturated fat cholesterol, now you're 15:13 talking about heart disease, cardiovascular 15:15 disease and also ending up in things like strokes. 15:18 Oh, okay and that does it stress out any 15:20 other organs in the body this high protein diet, 15:23 what about the kidneys? Well, it's going to 15:24 stress out the kidneys and the liver because 15:26 it's got to break these things down. 15:27 So, once again it's very concentrated food, okay. 15:29 Doing something opposite of what it's 15:31 suppose to be doing. And so it's going to cause 15:33 some serious problems for us, okay, so. 15:35 Well, there's a word I want, I want to ask you 15:37 about, okay. That is the whole lot of words 15:39 out there, new word, okay. 15:41 Net carbs and carbing it, all, impact carbs. 15:46 In words that is not even being, and first of all, 15:49 I almost said ordained, but no being, 15:52 not being selected by the FDA, 15:54 Food and Drug Administration, 15:56 or the ADA, okay. That we talked before about 15:57 these are once who wants to, you know, 15:59 "gives all the information about nutrition." 16:02 And so, these are words that we are picking up, 16:04 right, and what does that mean, net carbs. 16:08 Okay, let's describe, and you've probably 16:10 seen this on the label. When you see the 16:12 word net carbs, What is, does that mean? 16:16 Okay, basically is supposed to mean your net 16:19 carbs in product or just carbohydrates itself. 16:23 What they would do, is company for do is, 16:25 net carbs is supposed to be the subtraction of 16:28 crude protein, number one, number two, 16:33 total fat, number three, subtract moisture, 16:38 and number four subtract the ash. 16:41 Crude protein total fat, moisture and ash, 16:44 which you have left is net carbs. 16:46 However, that's still a very high number. 16:50 So, to get the number lower what companies 16:53 would do is they would also do not consider 16:58 the fiber in foods, well fibers contain 17:01 carbohydrates, but since fiber is not digested they 17:05 don't count the fiber to give you a lower number. 17:09 Guess what folks, they also would not 17:12 factor in sugar alcohol. Now sugar alcohol is a 17:17 carbohydrate, but since the sugar alcohol 17:19 does not affect the blood glucose level, 17:21 they do not count sugar alcohol either which 17:24 gives you either, either a lower number. 17:28 So, now on the container, instead of net carbs 17:31 probably being maybe 13 and 15, by taking out 17:34 the fiber, not counting the sugar alcohol, 17:37 it gives you a lower number and then will 17:40 make a new label have net three carbs, 17:44 put it on the shelf and then you'll buy and they 17:47 jack up the price maybe 20 or 50 percent. 17:49 So, that's net carbs, by definition. 17:52 So, they don't count the fiber and 17:54 they don't count the sugar alcohol. 17:55 But, folks, guess what, but calories do count, 17:59 absolutely. And low carbs are not calories free. 18:02 But, that's the low down on net carbs. 18:06 Well, on top of that, also they're very expensive. 18:10 I don't know about you, but if you look down 18:12 the isles in the supermarkets now you'll see 18:13 there's isles and isles of all these low carb foods. 18:16 And these low carb foods have knocked 18:18 they had bumped prices up for 18:20 three, four and five dollars. 18:22 That's true, for the items. One again, 18:24 I guessed they figured since we can't use those 18:26 words that you've got using the scientific data, 18:28 than what's going to happen is? 18:30 Yes, see people won't do the correlation. 18:32 They got a label, they got a label. 18:33 And the net carbs is not approved by the FDA, 18:34 okay so they are of free will, okay well, 18:37 there's another product on the market, 18:39 okay is called splenda. Oh splenda alright now, 18:41 so that's in a lot of these new products too, 18:44 okay so, explain that to us. 18:45 Quickly because time is running out okay, 18:47 number one, sweeteners are come into two categories 18:51 nutritive sweeteners and non-nutritive sweeteners. 18:57 Now, nutritive sweeteners they have something 19:00 that give more functional properties 19:03 to foods, nutritive sweeteners, chemical 19:06 and anti-oxidants physical functions to the foods. 19:11 Splenda is a non-nutritive sweetener which 19:16 means that it gives no functional properties 19:19 to foods at all it is purely absorbed, 19:23 it passes right through and goes out 19:25 into the feces and the urine. 19:27 So, what happens is that a company will 19:30 take out sucrose sugar, replace it 19:34 with splenda sucralose. 19:38 And then they put in the label, low carb, 19:42 jack up the price, and then you buy it, splenda. 19:47 Okay, okay now, now you know. 19:50 Now you know and now you know 19:51 to leave those things on the shelf. 19:53 So, God's original diet is the best, 19:55 God's diet is always. Closer we get to our 19:57 plant based diet, is the best way to go. 20:01 Read in word of God is the name of the game, 20:02 that's right. Well I guess you say, 20:03 it's time for the kitchen. I guess you say it 20:06 are we gonna fix a food item that you can 20:09 actually eat and the answer is yes. 20:11 We're gonna be doing a 20:12 sugarless apple pie so stay by. |
Revised 2014-12-17