Participants: Nyse Collins (Host), Brenda Kemp, Evita Tezeno, Raginee Edwards
Series Code: TOP
Program Code: TOP000007
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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. |
Revised 2016-08-17