Participants: Neil Nedley, Rise Rafferty
Series Code: WM
Program Code: WM000372
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00:35 Have you ever felt completely frustrated
00:37 after leaving your doctor's office... 00:38 and he explained to you that you had a occlusion in your 00:41 left anterior descending artery, 00:43 and you really had no idea exactly what he meant? 00:46 Well today, we have Dr. Neil Nedley with us on 00:49 "Wonderfully Made" 00:50 Thank you Rise, I'm very glad to be here. 00:52 That occlusion is actually caused by a condition 00:56 called "atherosclerosis" 00:58 Hmmm... big word! 01:00 Yeah, and it actually comes from 2 Greek words... 01:03 "athero" means mushy, 01:05 and "sclerosis" means hard... 01:08 So literally, the word means the mushy, hard disease 01:12 That's actually a pretty good description because 01:15 the mushiness comes from the cholesterol and the fat 01:18 on account of those mushy foods... 01:20 And then it gets into the arteries, and then calcium comes 01:24 and hardens it up, and you start getting these occlusions 01:28 in your arteries, and it can occur in any artery in the body 01:31 Wow... but the left anterior descending artery just happens 01:35 to be one more sensitive to this? 01:37 It's more common... There are 3 main arteries 01:40 that supply the heart, the left anterior descending, 01:43 the left circumflex, and the right coronary. 01:45 And the left anterior descending tends to be the one that's 01:48 a little more involved, but it can involve 01:50 any of those arteries. 01:52 And, it can even involve the left main... 01:54 And if it involves the left main that's where the 2 main arteries 01:56 come from, and that can produce sudden death 01:59 when that occludes. 02:00 So let's talk about this atherosclerosis. 02:03 Yeah, atherosclerosis unfortunately, it can affect 02:07 the arteries going into the brain as well. 02:09 In fact, even if your arteries aren't totally occluded in 02:12 your brain, and if you have some atherosclerosis there, 02:16 it's going to decrease your thinking ability. Hmm 02:18 It's going to decrease your memory. 02:19 It can cause a problem in the kidneys, and when it 02:23 affects the kidney arteries, can cause kidney failure. 02:25 It can cause problems in the legs with decreased circulation 02:28 and pain when you walk. 02:30 It can even cause amputations because the arteries can 02:33 close-off... The legs can't live anymore 02:35 and they have to be amputated. 02:37 And so, it's a common problem in America today. 02:40 Atherosclerosis, virtually everybody... 02:43 I shouldn't say "everybody" but the average American 02:48 by the time they're 40 years of age, already has significant 02:52 fatty cholesterol buildup in the arteries. 02:55 Yeah, and I've heard that it's actually occurring 02:57 at a younger age now in our society. 03:00 It is occurring at a younger age and it has to do with 03:02 the diet and lifestyle of Americans. Hmmm 03:04 We have a graphic actually that shows the 03:07 atherosclerotic plaque... 03:08 And that plaque can be instructive... 03:11 You can see the white stuff there... that's the cholesterol 03:14 That's the mushy stuff that comes in... 03:16 gets into the wall of the artery 03:20 And then you can see, there's a smooth muscle layer above that 03:24 And then above that, is the cap. 03:28 And that fibrous cap can ulcerate, 03:31 and when it does ulcerate, that's when you get a 03:34 MASSIVE occlusion all of a sudden 03:36 And a lot of people think, you know, this goes from 03:39 40% block to 60%, to 80%, to 100%... 03:43 It doesn't have to be the case, that artery could be only 03:46 20 or 30% blocked, and if you ulcerate that cap, 03:49 you can then get a total occlusion at that point. 03:52 And so, we'd like to try to prevent those ulcerations 03:57 and, of course, even prevent the cholesterol from coming 04:00 in to begin with... Yeah 04:01 Preventing the ulceration means not getting inflammation. 04:04 So this is why infections, even bad dental care where you 04:10 can have infections in your teeth increase 04:12 the risk of heart disease. Oh really? 04:15 Arthritis, if it's inflammatory arthritis can increase 04:18 the risk of heart disease because you can ulcerate that 04:21 fibrous cap due to the inflammation and occlude 04:24 the artery. 04:26 So an inflammation, even though it's in a separate 04:28 part of your body, affects maybe an artery in your heart 04:32 because of certain things that are traveling through the blood? 04:36 Exactly... Yeah, that inflammation can actually 04:38 travel through the blood stream. 04:40 We can actually measure it through a test called 04:42 the C-reactive protein 04:44 And when that C-reactive protein goes up, 04:46 you're at an increased risk. 04:48 So, atherosclerosis is more than just preventing the cholesterol 04:52 We want to prevent the inflammation as well. 04:54 But let's get to the basic root of it first 04:57 ...and that is cholesterol. 04:59 Yeah, where does all that mushy stuff come from? 05:01 Yeah, where does that mushy stuff come from? 05:03 We do have a graphic on that too. 05:04 And a lot of people are surprised to see that chicken 05:08 has cholesterol in it. 05:10 Chicken is part of the animal kingdom, 05:12 and any animal has cholesterol in it, 05:15 but notice, even if the fat and the skin are taken off, 05:19 it has almost the same amount of cholesterol as pork 05:22 and as beef 05:23 And what isn't shown on that graphic, is if you have the 05:26 chicken breast with the skin and the fat there, 05:28 that's 82 mg. 05:31 And then you have seafood, you saw oyster there, and shrimp 05:33 even higher yet. 05:35 There's shrimp there 165 mg 05:37 And then when you get to the organ meats, 05:39 kidney, liver... huge amounts of cholesterol 05:43 Caviar... 500 mg of cholesterol 05:46 And Rise, if you ever see anyone feasting on beef brains, 05:50 you have to wonder about their intentions. Absolutely! 05:52 1697 mg of cholesterol... just extremely loaded 05:57 with cholesterol. 05:59 Dairy is also going to have some cholesterol. 06:01 Of course, that graphic isn't a complete representation 06:06 of the animal foods. 06:08 But, dairy has cholesterol in it because 06:10 it comes from an animal. 06:11 Eggs... the egg yolk is going to have about 06:13 200 mg of cholesterol in it. 06:15 And the more cholesterol we get in our diet, 06:18 the greater the chance that it's going to get 06:20 into the arteries, and particularly if it's 06:24 oxidized cholesterol. 06:26 So a chicken isn't necessarily eating cholesterol, 06:29 they're just producing their own. 06:30 That's right... they have livers, 06:32 and anyone in the animal kingdom that has a liver 06:35 is going to produce cholesterol. 06:36 Human beings produce cholesterol. 06:38 We don't need any cholesterol in our diet. 06:40 We actually utilize cholesterol for some useful substances 06:43 We make our hormones from cholesterol. 06:45 We don't need any in our diet because our liver produces 06:48 all that we need. 06:49 And so, a chicken's liver is going to produce quite a bit. 06:52 So will a cow's liver, even though a cow may be a 06:54 vegetarian... he's going to have cholesterol in the 06:58 muscle and in virtually any part of his body, 07:01 and the organ meats and the brains are going to have it 07:02 even more. 07:05 So, we DO recommend a low cholesterol diet 07:09 to prevent this from happening. 07:10 If we don't get the cholesterol in the foods, 07:12 we're not going to get it into the arteries near as easily 07:18 And the thing about the food is the oxidized cholesterol. 07:21 A lot of people say, well your liver produces cholesterol 07:24 and in order to live, you need to have your liver produce 07:28 cholesterol, so why are we so 07:30 concerned about cholesterol in the diet. 07:31 In fact, some skeptics have even looked at this fact... 07:35 The human beings' liver produces 5 times as much cholesterol 07:39 as what the average American eats every day. 07:41 And so, why is eating cholesterol so important? 07:45 Well, the reason for it is, what we eat can be 07:48 much more heavily oxidized than what we make. 07:51 Why is that? 07:52 Because it's exposed to the air. Oh! 07:55 And when we're producing cholesterol in the liver, 07:59 it's not exposed to the air, 08:01 and so it doesn't get as oxidized. 08:03 So the more we have our foods out there in the air, 08:07 so to speak, the more we mix it up, and blend it up, 08:10 the greater chance that cholesterol is going to 08:13 become oxidized, and it's the oxidized cholesterol that's 08:16 particularly harmful. 08:18 Dr. Bruce Taylor did a nice study in New York... 08:21 actually feeding nonoxidized cholesterol 08:24 to rabbits and monkeys... 08:25 and none of them developed atherosclerosis. Interesting 08:29 But when he fed foods that had cholesterol in it, 08:33 they developed atherosclerosis at a very rapid rate, 08:37 particularly if it was more oxidized. 08:39 So you can pretty much assume that the majority of food 08:41 that you're eating that has cholesterol in it 08:43 is going to be oxidized... That's right 08:45 One exception to that would be human mother's milk... Oh 08:50 Human breast milk has a lot of cholesterol in it 08:53 and actually can have more cholesterol the way some 08:56 mothers eat... even more so than cow's milk. 08:59 But cow's milk is going to produce those fatty streaks 09:02 in the infants... Human breast milk will not. 09:05 Even though it's higher in cholesterol... 09:07 the difference? 09:08 The infant is getting it directly from 09:10 the mother's nipple... not exposed to the air 09:14 And so the best way for you to drink your milk, 09:17 would be to go down to the barn and get it straight. 09:20 No thank you! 09:22 We wouldn't recommend that either for obvious reasons. 09:25 But, it is something a lot of people don't think about 09:29 when they're measuring cholesterol levels in foods. 09:33 Dr. Bruce Taylor then went the next step... 09:35 Once he found out oxidized cholesterol causes 09:39 atherosclerosis, let's actually see what happens with 09:43 particular foods. 09:44 So within 24 hours of a rabbit or a monkey eating the food, 09:49 he would then measure the dead cells in the blood vessels, 09:53 in the aorta as the major blood vessel in the body. 09:57 And, he was able to extrapolate from that very accurately 10:01 which foods have the most oxidized cholesterol. 10:04 Any guesses Rise? 10:07 Oh... I'd say something maybe like cheesecake? 10:10 Cheesecake would be a high source... yes 10:14 Actually, the highest was custards, and cheesecake 10:17 can be a form of custard. 10:19 Custard is where you have milk, sugar, eggs mixed up together 10:24 And the most famous custard in America is actually ice cream. 10:28 So that's the deadly trio then, ... huh? Milk, eggs and sugar 10:31 Yeah, when you put sugar in with the cholesterol, 10:33 you're going to get a much more oxidized variety 10:36 of the cholesterol. 10:37 Ice cream... Ouch! 10:39 That is one of America's favorite foods. 10:41 One of America's favorite foods... Yeah 10:43 But fortunately, there are alternatives now. 10:45 In fact, just about any grocery store you go into, 10:47 you can actually find ice cream that has no cholesterol in it. 10:50 If it doesn't have cholesterol, you don't have to worry about 10:52 the oxidized cholesterol... 10:54 Like a sorbet, or a nondairy... 10:56 Sorbet, or like they have Rice Dream ice creams 10:59 and all sorts of different varieties of ice creams. 11:03 And it's good to look around in your store, 11:06 particularly if anything has cholesterol in it, 11:09 you certainly don't want to have the sugar with it 11:11 because that's going to help deposit it right into 11:14 the arteries themselves. 11:16 The second highest on the list was actually 11:20 Aunt Jemima's Pancake Mix... Really? 11:23 You wouldn't think of pancake to be high in cholesterol. 11:27 Pancakes, of course, come from eggs, but the pancake mix 11:31 is powdered eggs... 11:32 And so, if you're powdering up those eggs, 11:35 you're producing a pretty heavy variety of 11:37 oxidized cholesterol there, 11:39 and it's going to get into the arteries. 11:40 The third most damaging was parmesan cheese 11:42 ...the powdered cheese 11:44 And that was as damaging as lard to those arteries... Wow 11:49 And so, it is important to not only recognize 11:53 the cholesterol in goods, but how it's being prepared 11:56 and what damage that can do. 11:58 So powered milk then would have a similar effect 12:00 because it's... That's right powdered milk 12:02 would have a similar effect, exactly 12:05 Interesting. 12:07 So that is a major component. 12:10 In fact, Dr. Stamler indicated... 12:13 In fact, if you go to your doctor, and you find out 12:16 your cholesterol level... 12:19 In fact, we have patients that I see, 12:20 their cholesterol level is 160, and their doctor 12:22 has told them... 12:23 You don't have to worry about heart disease at all... 12:25 your cholesterol is less than 200 and not a problem. 12:28 Well first of all, 1 out of every 5 heart attacks 12:31 is in someone with a cholesterol less than 200. 12:34 But the other factor the doctor hasn't necessarily 12:37 known about is the study by Jeremiah Stamler showing 12:41 that cholesterol in the diet is an independent 12:44 risk factor for heart disease apart 12:47 from what it is in your blood... Interesting 12:50 So, even though the cholesterol is 160, 12:52 the person may think, "Well, I can eat all sorts of 12:54 cholesterol, I'm going to be fine. " 12:56 But they're not necessarily measuring the cholesterol 12:58 that's deposited... That's right 13:00 And they're not measuring what's being taken in 13:02 And so what you take in, is an independent risk factor 13:06 for heart disease over what your serum cholesterol is... I see 13:09 Now that doesn't mean the serum cholesterol is not important 13:12 We still look at that too, and we try to get that down 13:14 We actually can train our livers to produce less cholesterol 13:17 which can help bring it down significantly 13:19 Now how would you do that? 13:20 Well, you would do that by actually eating foods higher 13:23 in polyunsaturated fat. 13:25 Now if I were to have a vat of polyunsaturated fat on this side 13:31 and another vat of saturated fat on this side, 13:34 do you know how you would be able to tell the difference 13:36 with a clear vat? 13:38 I think, in one I would be able to look through, 13:39 and the other one, I wouldn't. That's right 13:42 Because one would be liquid at room temperature, 13:45 and the other one solid. 13:46 Saturated fat is solid fat... 13:48 And the more solid the fat, the more your liver 13:52 churns out cholesterol. 13:54 In fact, the solid fat will churn out twice as much 13:58 cholesterol as the liquid fat will decrease the 14:02 cholesterol production. 14:04 Liquid fat actually being polyunsaturated fat, 14:06 actually will slow down the liver's 14:08 production of cholesterol. 14:09 And so, we also have a graphic of the P/S ratio... 14:14 Now, before we get into that graphic, I should mention... 14:17 that a P/S ratio less than 2 is going to raise your 14:21 liver's production of cholesterol significantly. 14:24 By P/S ratio, you're simply saying... 14:26 the polyunsaturated versus the saturated... Yes, very good 14:30 And notice there... cheese, beef, butter - very low values 14:35 That means very low in polyunsaturated, 14:38 very high in saturated... 14:39 and those foods will significantly churn out 14:42 cholesterol in the liver, 14:45 even though they may not have much cholesterol in them per se. 14:49 Chicken and turkey... that's why the world is 14:52 recommending chicken and turkey... 14:53 Because it has a better P/S ratio than butter and beef 14:57 But, is it less than 2 or greater than 2... 15:00 those values for chicken and turkey? Much less 15:03 Much less, so it's still going to produce cholesterol. 15:06 Now the liver is still going to churn out a higher 15:08 amount of cholesterol. 15:10 Fish is the food that's the most closely to the two, 15:14 but fish is still going to raise cholesterol levels. 15:17 The average American is not aware of that. 15:19 In fact, that's been shown repeatedly that if you add 15:21 fish to a vegetarian diet, 15:23 you're going to increase that person's cholesterol level. 15:26 Then you take... some plant foods are not very 15:30 high in P/S ratios. 15:33 Pistachios and Brazil nuts are going to raise 15:35 your cholesterol level; not near as much as 15:38 chicken and turkey, but they will raise it some... 15:40 But notice, almonds, pecans, hickories, walnuts, 15:43 those nuts are all greater than 2, and they will 15:46 significantly lower the cholesterol levels. 15:48 In fact, walnuts have been shown to dramatically 15:52 lower cholesterol levels when they're added to a healthy diet. 15:55 And yet, typically, when you talk to someone 15:57 who's trying to lower their cholesterol, 15:58 they AVOID... or they think nuts are 16:00 bad for them because they're fatty. 16:02 Yeah, that's true, and that is kind of part of the old myth 16:06 that was around... that anything that was high in 16:08 fat... was bad Um hm 16:10 Yeah, to some extent that's true... 16:13 but if it's very high in fat, it can add to obesity... Right 16:16 But if you're not obese, and you are eating smaller amounts 16:21 of healthy fat, it's actually much healthier than if 16:25 you are not eating the healthy fat. 16:27 Yeah, I think this is so important to understand 16:29 I was in a grocery store, and there was an older couple 16:32 and obviously had some cholesterol concerns, 16:35 and so they were trying to discern which one of these 16:38 foods in the produce section was going to help or hinder 16:42 their cholesterol problem... 16:44 And I looked at them and I said, "Well, what you're looking 16:46 at here... of these you can freely eat. 16:48 These are going to be okay... Absolutely! 16:51 Yeah... and, of course, nuts have a hard shell 16:54 on them for a good reason... 16:55 We're supposed to work a little bit to be able to get to them 16:58 ...and, you know, burn off some of that energy because nuts are 17:01 nature's most caloric-dense foods... 17:03 But they're really a healthy food; 17:06 particularly the nuts that we mentioned... 17:07 the almonds, pecans, and the walnuts. 17:11 And not only the English variety, but black walnuts, 17:14 actually even have a higher P/S ratio 17:16 Black walnuts have a P/S ratio of greater than 10, 17:19 and will dramatically lower those cholesterol levels. 17:22 That's something worth trying. Absolutely! 17:24 Something delicious worth trying! Yeah! 17:26 And so, those are kind of the main factors... 17:29 The P/S ratios, the cholesterol in the foods... 17:32 But there are some other factors that can help 17:35 actually shrink down that occlusion in your 17:38 left anterior descending artery, or wherever else it is 17:42 and that is food that's high in fiber. Hmm 17:45 Fiber will actually bind onto cholesterol in the gut 17:49 ...even cholesterol that our own liver makes. 17:51 It will bind on to that cholesterol, 17:54 and it will help us to excrete it. 17:56 And so, just being on a high source of 17:59 what we call "soluble fiber," will reduce the cholesterol 18:02 15 percentage points in and of itself. 18:05 So there's soluble fiber, and insoluble fiber... 18:08 and what's the difference between the 2 18:09 Well, that's a good question. 18:11 A lot of people just think of fiber in general, 18:13 and that's kind of like saying "vitamin"... Right 18:15 And so, insoluble fiber is what's good for the colon. 18:20 That's what's going to reduce your hemorrhoids 18:22 It's going to help your bowels be nice and regular 18:25 And, it will actually reduce varicose veins. 18:29 The soluble fiber is what's going to control your diabetes 18:32 It's going to remove cholesterol 18:35 and it's actually going to prevent gallbladder disease 18:38 and gallstones. 18:39 And so, it is good to know the difference 18:42 In some foods, insoluble fiber is pretty much 18:45 in all plant foods that are whole. 18:49 Soluble fiber is a little harder to find. 18:51 That's where you have to get the oats... 18:54 and the beans... a very good source of soluble fiber 18:58 Lima beans actually are a very good source of soluble fiber 19:00 Lima beans are not my favorite bean, but I do love beans. 19:04 Soybeans also will help bring it down 19:06 ...navy beans and just about all of the beans 19:09 Actually, pumpkin seeds will also have a good source of 19:14 soluble fiber. 19:15 And another very good source of soluble fiber... 19:17 a lot of people don't think about is another 19:19 legume called "carob" 19:21 Carob has also been shown to reduce cholesterol levels 19:24 significantly, and actually help control blood sugars when 19:27 you don't put a lot of sugar with it. 19:29 Well... good to know! 19:31 And then, in addition to that, we have the source of protein 19:36 as being very important. 19:37 And this is what Dr. Sirtori in Italy found... 19:40 He actually put people... 19:42 These were all people with high cholesterol... 19:44 They were all prone to coronary artery disease and stroke, 19:48 and these types of diseases. 19:49 And so, he put them on a diet that was very low in cholesterol 19:52 low in saturated fat, higher in polyunsaturated fat 19:57 high in fiber... both groups 20:00 The only difference he made in that group was 20:03 the source of protein... they were getting 20:06 And prior to this, people didn't think protein was 20:08 important... They thought as long as you were getting it 20:11 and getting the essential amino acids, 20:13 it shouldn't really make a difference in your 20:15 cholesterol levels. 20:16 But, he found a very dramatic effect... 20:19 In fact, it even surprised him, and that's what our next 20:22 graphic is about. 20:23 Is the protein ratios, and if you take a look, 20:29 the group there in green was put on the animal protein 20:35 and so they had a more animal-based protein 20:38 It was actually casein, which is a milk-based protein 20:41 And the group in blue was put on a vegetable source of 20:45 protein which was actually soy protein 20:48 And the difference in 3 weeks, on this diet, 20:51 was a 40 mg/dL difference in cholesterol... 20:55 So 40 points difference... That's amazing! 20:58 He thought that he had actually happened to 21:01 randomize one group that would respond better 21:03 to diet... so he said, "I can't believe the difference" 21:06 So he switched the 2 groups over, and noticed the ones 21:09 now on the animal protein, their cholesterols came back up 21:12 ...where the ones who are now on vegetable proteins 21:14 ...their cholesterol came down 21:17 And it turns out, if we were to stretch this out 21:19 over a 6 week period of time, it would make about a 21:22 60 to 80 mg difference in your cholesterol level... 21:25 just on the basis of the protein that you're eating. 21:29 And the reason for this, as it turns out, was actually 21:32 found out by Dr. Sanchez at Loma Linda 21:35 He found out that it's the arginine-to-lysine ratios 21:38 that are important... Which are amino acids 21:41 Which are amino acids, and animal protein is high in lysine 21:45 which is not good for cholesterol levels. 21:47 Low in arginine which also isn't good, 21:50 and vegetable protein is the opposite. 21:53 In fact, he even went so far to find out 21:55 which foods are higher in the arginine-to-lysine ratios... 22:00 Kind of like we did with the P/S ratios 22:02 And, if you're wanting more information on that, 22:04 there is a lot of information available on that to 22:07 significantly lower cholesterol levels 22:09 just based on the vegetable protein that you're eating. 22:13 So Dr. Nedley, you're not necessarily advocating 22:16 a little pill that someone would take and see 22:19 dramatic differences, because here we have this picture 22:22 of, in 6 weeks, if someone would just for 6 weeks, maybe follow 22:27 a different diet... a completely different diet without 22:30 even the milk protein, that's interesting, 22:32 it was just casein that they were getting from milk 22:35 ...that's not in meat, is it? 22:36 That's right, I think it's going to be in milk. 22:38 So, taking out the casein, and following a completely 22:41 vegetarian diet for only 6 weeks, could make 22:43 such a dramatic difference! 22:44 Dramatic difference! Actually, it turns out to be 22:47 about the same difference as you would get out of a 22:50 potent statin drug. 22:52 And the interesting thing about that is... 22:55 is that if you're on a statin drug and you were to be on 22:58 this diet, you would lower it AGAIN that much! 23:01 So, it doesn't work through the statin mechanism at all. 23:05 And so, you can lower it in addition to a statin, 23:08 like having a double potency, or triple potency statin 23:12 just by getting on an ideal diet. 23:15 And so, yeah, medications are really, as it turns out... 23:18 If people would be on the ideal diet to eliminate 23:21 coronary artery disease, only less than 4% 23:25 of people would actually need any additional help 23:28 in getting their cholesterols down to the ideal range. 23:31 Because they have an inherited form of... 23:34 Because they have an inherited form. 23:35 So, less than 4%... that means 96% of the American public 23:39 would be able to get their cholesterol levels down 23:41 to less than 100 plus their age... 23:44 just by switching over to a diet such as we're 23:46 talking about here today. 23:47 Now, I've met some of these people who do have an inherited 23:50 form of high cholesterol... 23:52 Do you think that following this would still help benefit them? 23:55 Absolutely, even if they have an inherited form, 23:57 it will help benefit them some, but they may need some 24:00 additional help such as a B vitamin like niacin, 24:02 or maybe one of the other medications to 24:05 get it under control. 24:07 But, many people would be able to avoid the 24:10 side effects of these medicines. 24:11 You know, there're lot of people that THINK their livers just 24:13 genetically produce a lot, but they've never been on 24:15 an ideal diet to see if they can get it down under control. 24:18 They've been on the so-called American Heart Association 24:21 diet, which they think is the best diet out there because 24:24 they haven't been informed in regards to the new studies 24:26 showing that there is a much better way to go 24:29 than just scraping the skin and the fat off the chicken 24:32 and just choosing low fat cheese instead of regular cheese 24:36 ...or 2% milk instead of whole milk 24:39 And those are the little changes they've made, and when they 24:42 make those little changes, they'll just see little 24:45 reductions in their cholesterol, 24:46 and so they say... "Well my diet isn't working that well, 24:49 so I need to be put on a drug. " 24:50 But if they would make dramatic changes in their diet, 24:54 chances are, they would see dramatic changes in their 24:57 cholesterol levels... 24:58 And then they could get away with medication-free living 25:03 and actually a healthier living. 25:05 I mean, these statin drugs can produce liver inflammation, 25:07 muscle-related pain. 25:09 It can be a significant decrease in their quality of life... 25:12 Plus the expense of having to take it, 25:14 and then you need to get your liver checked every 3 months 25:16 at least, while you're on these drugs. Um hm 25:18 So, it's a lot better way to live. 25:21 And a lot of people think, "Well, how am I going to be 25:22 able to eat this way?" 25:26 Oh yeah, dramatic does not sound like a good thing... 25:29 Yeah! But actually, they CAN eat this way. 25:33 There are many cookbooks that are now available. 25:36 There are cooking schools that teach this way. 25:38 I, myself, eat this way, because I have a very strong 25:43 family history of atherosclerosis... 25:45 And I can tell you, from the physician-friends that come 25:48 over to our house and eat, or even come to our restaurant 25:51 We have a restaurant now, in Ardmore, Oklahoma, that 25:54 serves food this way. 25:55 They state that it's better than their own food. 25:57 They said... "You know, if I could eat this way all the time, 26:00 there's no way I'd go back to the other way. " 26:02 So, we really need to re-train 26:03 the cooks... that's what we need to do. 26:05 And I think there is a period of time, isn't there, 26:07 in which your taste buds and your mindset of what 26:11 you enjoy changes... 26:13 And I think that that takes about 3 to 4 weeks, doesn't it? 26:15 It does take a while... Yeah 26:17 It's really not that long when you look at the big picture 26:19 of your life, are you going to live with this high cholesterol 26:21 and the fear and dread of suffering, you know, from a 26:24 severe heart attack, or take 3 or 4 weeks out of your life 26:28 to just maybe make a switch and a change and reeducate yourself. 26:31 Yeah, and you can kind of choose your own pleasures. Yes, you can 26:34 You know, at the Lifestyle Center of America, 26:36 which I do some work in in mental health, 26:38 in our depression-recovery programs, 26:40 the first week, normally they still LIKE the food... 26:44 But, they're not necessarily enthusiastic about it. 26:47 The second week, they're really starting to enjoy it 26:49 and then the third week, they think the chef had 26:51 definitely changed! 26:54 Because they are thoroughly enjoying the food... 26:56 But the chef hasn't changed; 26:57 it's just that their taste buds have adapted to it, 27:00 and now they're very much enjoying it. 27:02 Don't you experience that now, after eating 27:04 this way for a while, and some of the other food that maybe 27:06 used to be your favorite... 27:08 it really doesn't entice you anymore. 27:09 Absolutely... and that's when you know you've had the victory 27:13 When you go back to something, and you eat it and it's 27:15 unhealthy, and you say, "I don't even LIKE this stuff, 27:18 how did I enjoy it before?" 27:19 You've got the victory in there, because now 27:21 you are actually enjoying foods that are healthy for you 27:24 and THAT is going to help your body in so many ways. 27:27 Absolutely! If you hate the way you eat, 27:29 and it's just doom and gloom, it's got to affect your 27:33 cholesterol or your arteries somehow in a negative way 27:35 And that is the good news that you eventually 27:38 start enjoying this way so much that it just becomes a 27:42 part of who you are... it becomes a part of your life 27:44 and, actually, it can become so habitual, that you can 27:47 learn to eat this way even going to typical restaurants 27:50 It's a little harder that way, but you can even go to 27:53 typical restaurants and eat foods that are going to 27:55 significantly lower your cholesterol level... Good 27:58 Dr. Nedley, I learned so much today... 28:00 This was a great program! Thank you 28:01 My pleasure being here, Rise 28:03 Do you have high cholesterol? 28:04 I hope that you will take this information and run with it! 28:08 Thank you so much for joining us today on 28:10 Wonderfully Made! |
Revised 2014-12-17