WHOLE Life Action Hour – Dr. Joel Fuhrman – Jan. 8th 2020

WHOLE Life Action Hour – Dr. Joel Fuhrman – Jan. 8th 2020


– Welcome, welcome, welcome to
this WHOLE Life Action Hour. I am Ocean Robbins and I am
welcoming you here and now and so happy you’re here with us. And today we’re gonna focus
on our theme, Eat to Live: How Nutrient Density Can Heal Your Life. You know, despite consuming
way too many calories most people in the industrialized world are actually starving for vitamins, for minerals, for phytochemicals, and today we’re gonna
be with Dr. Joel Fuhrman and look at the micronutrients
that are critical for helping you enjoy ideal
weight, reverse disease, and to thrive more. You’re going to find out
about G-BOMBS, antioxidants, different kinds of fiber, and what micronutrient
density can do for you. I want to be real clear here. Nothing you will hear
today is medical advice. This is coaching. We’re sharing our best insights but of course always consult with a qualified healthcare professional about your medical issues and your needs. That said we are going
to learn a lot today. This is a project of WHOLE Life Club, Food Revolution Network’s
ongoing membership community. This week we’ve hosted Action Hours with Dr. Neal Barnard on Saturday, with Dr. Kristi Funk on Monday, and now today we’re about to start one with Dr. Joel Fuhrman. WHOLE Life Club members
get lifetime access to all of our Action Hours
including all the past ones. They get weekly recipes,
Action of the Week videos, a community of support,
and a lot, lot, lot more. If you stay to the end at the end of this Action
Hour I will tell you more about what’s in it for you and how you can join for
a very special opportunity that’s only available this week actually until end of day tomorrow. So make sure to stay to the end so you can find out all about it. And now I want to introduce our guest. Dr. Joel Fuhrman, M.D. is a
board-certified family physician and a researcher who specializes in reversing disease
through excellent nutrition. He’s the million copy, New
York Times bestselling author of many books including
“The End of Dieting,” “Fast Food Genocide,”
and his forthcoming book, “Eat for Life: The Nutrient-Rich Plan “to Lose Weight, Reverse
Disease, and Live Longer.” He’s the host of many
award-winning PBS specials including a new one coming out soon called “Food as Medicine.” He is President of the
Nutritional Research Foundation and he has opened a medical office in, actually an Eat to Live
Retreat in San Diego where people are coming
from all over the world and they are losing weight
and recovering their health through an immersive experience where they actually
live and eat in the ways that Dr. Fuhrman is teaching and experience profound healing benefits. Joel, I’m so happy you’re here. I asked you to write
the forward to my book because you’re one of my
favorite people on the planet. I think you are such
a light of inspiration to so many people. Thank you for being with us today. – Thank you, Ocean. Excited to be here. Always have fun talking
to you and your dad and it’s always been an
exciting part of my life too. – Fabulous, so I want
to jump right in here and talk a bit about micronutrients
and nutrient density. Those are two terms you use frequently. What do you mean by micronutrients
and nutrient density? – Well micronutrients are the part of food that doesn’t contain calories like especially vitamins and minerals, antioxidants and phytochemicals. And when most, a lot of people know today that the American diet is ubiquitously deficient
in micronutrients because we eat mostly processed
foods and animal products which don’t have any phytochemicals
or antioxidants in them. So we’re eating a diet
really that starves our body for these substances that keep toxins that age us down like
reactive oxygen species and advanced glycation end products. So what I’m saying right
now is that the secret to not getting sick and to
aging slowly is having a diet that is rich in the
phytochemicals and antioxidants in natural and colorful plants without exceeding our caloric intake. In other words we want to have an optimal, moderately low caloric intake which leads to a relatively thin body, not have a lot of fat on our body, but we want to do so while having an excellent micronutrient
exposure simultaneously. – The mainstream thought is
that the average American gets about 500 calories too many per day. – [Joel] Correct. – Do you think that it might
even be more than that? – It depends on, yes, I think
that’s a pretty good estimate. You know, it’s that they’re
getting way too many calories. And then of course the amount of, guess what the percent of
calories in the American diet comes from vegetable consumption. And vegetables we know are
our most powerful foods to fight cancer. I always say we’ve landed
the man on the moon already. And what I mean by that is we already know how to win the war on cancer
and the answer is vegetables but people don’t like
the answer vegetables. They want a different answer. They want a magic pill they can take so they can smoke three packs
a day and not get lung cancer or eat burgers and hot dogs and pizza and not get breast cancer
but life is not a fairy tale and that magic, that’s never gonna happen. We are the product, our
health is the product of what we put in our mouth
and here’s the answer. Americans eat only 2% of
calories from vegetables, 2%! You know, it’s amazing. – Right, yep, absolutely. So vegetables are of course
one of the critical things and you actually have the term G-BOMBS which is a wonderful reminder
of the critical food groups that we need to base our diet
around for optimal health. Can you explain G-BOMBS and go over each of them a little bit? And tell us what you love about them. – Sure, and I like that
term, G-BOMBS, obviously. G-B-O-M-B-S which stands
for greens, beans, onions, mushrooms, berries, and seeds, just identifying those foods that have the strongest scientific support for anti-cancer and longevity benefits. And if we look at any one of those foods we can list a dozen
studies on its benefits. But interestingly when you
make a whole dietary portfolio that includes all these foods
that’s when the magic happens and we see tremendous exciting benefits. So you know, take mushrooms for example if we want to start with that. Mushrooms are so unique that they have three characteristics. One, they’re the food with the most powerful
angiogenesis inhibition. Now angiogenesis means the
growth of new blood vessels and I think people know that cancers, a cancer is replicating rapidly and secretes angiogenesis
promoters to call blood vessels to grow into this, a tumor to allow it to replicate and grow. So without the ability to have
blood vessels feed the tumor cancers can’t kill us,
replicate, and metastasize. And mushrooms say no way, Jose. I’m not letting those
tumors promote angiogenesis. They’re anti-angiogenic, and you know, the hormone insulin is
a fat storage hormone that is also promotes angiogenesis because it’s enabling
fat to grow on a body and fat cells need the growth of new blood vessels to feed them. And because the mushrooms
have anti-tumor effect and anti-cancer effects they also have anti-fat storage effect and anti-insulin effects. You know, they’re saying no
way, Jose, you can’t get fat and no way, Jose, you can’t get cancer. They must be bilingual, you know, because they’re saying
no way, Jose, I think. (Ocean laughing) But okay, so that’s one, that’s one. Okay, number two, mushrooms are probably the most powerful aromatase inhibitors. In other words they prevent
the aromatase enzymes from making excess estrogen and the excess estrogen
that people get exposed to and mostly because they’re overweight because fat cells
exacerbate the production and increase the production
of estrogen and aromatase. Because fat cells are
naturally hypoxic tissue. They secrete cytokines,
lymphokines, inflammatory substances which excite the aromatase production. The body starts making more estrogen. A person that’s significantly overweight could have 10 times the
estrogen stimulation in the breast tissue compared to a person who’s
thin and eating right. What I’m saying is that mushrooms have anti-aromatase effects. They stop your body from
producing extra excess estrogen, thus have tremendous effects on controlling breast
cancer and colon cancer. Okay, number three, mushrooms
have antigen-binding lectins that enable, that help the immune system recognize abnormal cells. So now when cells start to become abnormal before it gets to a cancer stage, in a pre-cancerous stage our immune system could
recognize abnormal cells and either repair or remove them before they can become cancerous and mushrooms help that recognition. And number four, I’ll
stick a fourth one in there just while we’re, is ergothioneine is a
tremendously powerful substance that on the receptors, on the cell surfaces we
have these indentations that hold ergothioneine receptors and the ergothioneine
from mushroom species bind to those receptors and communicate with the mitochondria mDNA and to aging and deteriorating DNA and to keep and to save the lives of telomeres and stem cells. In other words what I’m saying
right now is that this food, mushrooms, contains a
nutrient that actually has a receptor site on our cells to this nutrient found in mushrooms as if our human body
was designed to function with the exposure to mushrooms in mind. – Wow. – All I’m saying here,
it’s kind of interesting. But so mushrooms are a
tremendous food for benefits. And then we talk about, we could go on with the synergy between
mushrooms and greens because green vegetables obviously and especially green cruciferous
vegetables are so rich and are the major sources of
the ITCs, the isothiocyanates that are the major activators of the ARE. The ARE stands for the
antioxidant response element as a part of our DNA, in our cells, in our nucleus of our cells. The ARE is that segment of the DNA that functions to remove toxins, to repair DNA crosslinks
and methylation defects, and to repair damage that could
have occurred to our cells. In other words, and
also the ARE suppresses genetic alterations and genetic defects that could lead to cancer
or promote disease. When the ARE is activated
it suppresses that and doesn’t let those things cause harm. So I’m saying right now
is that this high exposure or the adequate exposure
to green vegetables, especially green cruciferous vegetables is a powerful activator of the ARE. And when you combine the synergy of the activation from green vegetables with what mushrooms do from the outside moving in through the cell wall it gives us tremendous
degrees of protection. For example, one study, one Asian study said that women who consumed
10 grams of mushrooms a day had 64% lower risk of breast cancer. But when that was combined with greens, substance with green
vegetables or green tea the risk of breast cancer I
think was down by like 89%. And we see that. Every one of these G-BOMBS by itself has tremendously powerful
anti-cancer effects but the whole secret to a Nutritarian Diet is putting the full portfolio
of these anti-cancer foods together in one diet so we
maximize their protection. And this enables us to
control our health destiny and not have to be
fearful of getting cancer. – So greens, beans, onions, mushrooms. What’s the last B? – Berries. – [Ocean] Berries, of
course, of course, yeah. – And seeds, right.
– And then seeds. – And when you say seeds
you also include nuts or are seeds different? – Seeds are different because seeds are. Nuts are good for us but they’re not as powerful anti-cancer. I’m trying to isolate the anti, the foods with the powerful
anti-cancer effects. Let me give you an example because really the sesame seeds and flax seeds and chia seeds are the foods richest in
lignans, L-I-G-N-A-N-S, and they have anti-estrogenic effects and they have other powerful effects on supporting bone mass. And the point I’m making right now is even a small amount of those seeds have tremendous protective
effects against cancer. One study tracked women who
had breast cancer for 10 years and they found that women who ate a third of a milligram of lignan a day had a 71% decreased
death from breast cancer over that 10-year period and we’re talking about
women who already had cancer. How much more effective it would have been if we had started the intervention earlier before they got cancer. The later in life the
closer you are to death the less power it has but it
still showed a 71% decrease with dying over that 10-year period for women who had breast cancer. Furthermore, this in the highest quintile of lignan intake from seeds
they were only taking in a third of a milligram of lignan a day. Now one teaspoon of ground flaxseed has seven milligrams of
lignan in it, way above. So what if a third of the
milligrams is not enough lignans and they still got a tremendous protection and they didn’t combine it
with the greens and the onions and the mushrooms and the other foods. So what I’m saying is number one, seeds have tremendously
powerfully protection. Number two, they facilitate
the absorption of nutrients from other foods and they also coordinate their benefits with other of the G-BOMBS to magnify the benefits to other G-BOMBS so they work protectively if we. You know, it enables us to,
this knowledge is so important not just to live longer but
to live our life without fear because running to doctors and
getting tests and screenings and scopings and medics and we’re all the time
being scared every minute you’re gonna get cancer. And you think and you are gonna get cancer if you eat American way of. But that fear can’t be good for your life. It’s not leading to your happiness. It’s not good for your
health to live in fear. It’s not good for your health
to be constantly thinking you’re gonna get cancer any minute. What’s really good is
having respect and gratitude for the beautiful aesthetic
structure of nature, what is, and the magic in food that with nutrients there for our benefit so we can enjoy the food
and have the intellectual and emotional satisfaction. We’re getting pleasure while doing good for
our body simultaneously. And then we don’t have to
fear disease in the process and that puts together a whole type of different
way of living life with more contentment and satisfaction. – Yeah, absolutely, then
we’re “eating to live” to quote somebody (laughs)
that we all know and love. I want to talk about fiber for a minute. There are different kinds of fiber and people talk about
soluble and insoluble and the certain types that are
most beneficial, prebiotics. Can you tell us a little bit about the different kinds of fiber and where we get them and
why they’re important? – Yeah, you know, breaking the fiber down to soluble, to insoluble
and I think is not that, is not critical because
foods that are rich in fiber have both types of fiber and if they, you know,
it’s okay, eat this. It’s like telling people, you know, eat this for the vitamin E and
eat this for the vitamin A, eat this for the vitamin C. It’s not the goal here to
try to make one food be. That’s like conventional
comic book nutrition where they’re talking about you know, oranges are really good C
so eat your oranges for that and eat your this for that. It’s the whole diet where you get a variety of natural plants that form the best outcome. What I’m saying right now
is that one of the benefits to what I call a Nutritarian Diet which is really a whole
food plant-based diet but with a good variety and a good focus on the
ones with higher nutrients because the nutrient and fiber
exposure suppresses appetite and gets rid of our food addiction. What I’m saying here right now is that a variety of food in
the diet lengthens our life and enhances our health. So in the plant kingdom we have almost an unprecedented
opportunity today in human history to eat a wide variety of foods
and a wide variety of fibers. We can eat wild blueberries
in the wintertime. We can get green vegetables all year. We can eat sprouts and
we can eat micrograms and we can eat intact grains that we soak. We could do all types of things. And what I’m saying right
now is that the studies show that when you follow a certain diet and you take the beans out of the diet people don’t get as good longevity results with the beans removed. If you take the nuts and
seeds out of the diet while you’re just eating the other you don’t get as beneficial
longevity results. When you take the fruit out of the diet even studies showing that people trying to get their insulin levels
down going to more keto, removing fruit from the diet, no good. You take the fruit out of the diet you’re not living as long. What I’m saying right now that we want to, that we have this opportunity because of modern growing
methods and shipping methods that we have exposure to
a huge variety of food and we should take advantage
of this opportunity which gives us exposure to
subtle differences in fiber including the resistant, including one type of fiber
that we should talk about besides soluble and
insoluble is resistant starch which is not always considered a fiber. But it’s like a fiber because 90% of the calories
in resistant starch don’t get absorbed into the bloodstream. They’re treated like fiber and they’re instead of being absorbed as carbohydrate calories
they’re being broken down by bacteria in the gut,
thus being a prebiotic. So we have soluble, insoluble,
and resistant starch and they’re all broken down by bacteria and you can convert some
of the non-soluble fiber into short-chain fatty
acids like butyrate. And you can convert the, in other words the bacteria in the gut. And you know that when you eat the beans which give us more resistant starch we produce more of those bacteria that break down resistant
starch into butyrate and break down non-soluble
fiber into butyrate. And then the butyrate has very powerful
anti-inflammatory effects. And butyrate is a major
neurologic messenger that signals the hypothalamus in the brain to have us consume less calories. What I’m saying right now is that our exposure to non-soluble fiber and resistant starch from beans do encourage the growth
of favorable bacteria and have appetite-suppressant effects as they have anti-cancer effects. So we’re eating the high-fiber foods that are toning down our appetite and we’re eating that
200 calories of beans which are really high in fiber and they have more fiber
than the other high carb, other, you know, if we rate all carbohydrate-containing foods on a hierarchical scale of quality beans have the most probably
anti-cancer nutrients, the most flavanols, but they have the most
slowly-digestible starches, the most resistant starches,
and the most fiber, right. So it’s, and they have the
lowest glycemic as well. So when beans become a major contributor to our carbohydrate intake it overall improves the overall
glycemic load of your diet. And that 200 calories of
beans that come into your body because it says 200 calories, you know, right on the side of the can
or the cup, whatever it is. But those 200 calories
don’t really all come in. So you had turned your
appestat down by 200 calories. You felt satisfied for
the whole afternoon. You don’t have to eat til dinnertime. You’re not hungry, you’re, you know, because your body feels like
you had all those 200 calories. But in the scheme of things what happens is those 200 calories
never all become absorbed because some of those calories, the resistant starch
calories passed through you into the toilet bowl and those calories
don’t get fully realized or into the bloodstream. So they enable you to
moderately caloric restrict and control weight better when beans become a major
source of carbohydrate intake. – That’s fascinating and fabulous. Well while we’re on the topic of beans not everybody has an
easy time digesting them. They’re not called the
musical fruit for nothing. What do you say to people
who are experiencing gas or bloating or other digestive challenges and how do you walk them
through that with beans. – Right, that generally happens because they haven’t eaten
enough beans in their life because you build up
the digestive bacteria to break down the fiber in beans and the enzymatic timing to digest beans when your body gets used to eating them. So what we do is we take people who aren’t used to digesting beans and their body hasn’t learned
how to handle it well, is we titrate their beans down slowly til we get to a point where they’re not getting too
much bloating and discomfort. We still want them to produce some gas but not to be uncomfortable so we titrate it down to a
reasonable amount of beans. And for some people that could be a tablespoon a day, though. And then over time we
increase it gradually so they can build up the bacteria. So as soon as they’re
feeling a little better handling that small amount we can go to large amounts of beans. If they cut out beans from their diets then that problem actually gets worse because their body still doesn’t, your digestive tract and
the bacteria that you grow within your digestive tract
is a result of the foods you generally eat on a regular basis. So you have to start
eating beans twice a day in small amounts if you want to learn how to digest them well. – [Ocean] Yeah, got it, thank you. – And you know, and in mentioning that I don’t want to negate the mention and give the shout out to soybeans because people underestimate the anti-cancer benefits of soybeans because a whole soybean
such as edamame or tempeh or the dried soybean that
you buy in those little like rock-hard things that you soak and you make into soups
or chilis or you know, those are a bean that have
powerful anti-cancer benefits from a host of other reasons. Probably very powerful
anti-cancer effect soybeans. When we say G-BOMBS
and we talk about beans we’re talking about a variety of beans. Include the soy. The genistein in soybeans actually have anti-estrogenic
effects on breast tissue. They reduce risk of breast cancer and have even been shown
to reduce cancer death in women who already have breast cancer. So this nonsense that people with cancer or people with breast
cancer should avoid beans, it’s the opposite. People with breast cancer
shouldn’t eat isolated soy protein but they should eat the whole soybean as a host of protective effects. And so interestingly while they
have anti-estrogenic effects on the breast tissue
and the prostate tissue they have positive estrogenic
effects on the bones stimulating and maintaining bone growth and preventing osteoporosis and maintaining muscle and bone mass. So soybeans are an excellent food to include in your diet regularly and I find that most
people are not utilizing dried soybeans enough in their diet. They’re inexpensive,
they’re very beneficial, and as plant protein goes up
in your diet so does longevity. As apoprotein goes up in your diet you reduce, you shorten lifespan and as plant proteins go
up you lengthen lifespan. Including the greens and bean combination is particularly valuable
for extending human life and I don’t want people to underestimate the positive effects of whole soybeans which people aren’t using in their diet. – Got it, thank you for that. And you say whole soybeans. Tofu, and you talked
about isolated soy protein maybe not being so good. What about tofu? What about soy milk? What about some of the sort
of medium processed soy foods? – Exactly, that’s medium processed. So you have the isolated soy protein because soy milk and tofu
is made from soy milk so the fiber’s been taken out so you lose some of that connect that the anti-cancer benefits. So when you have a person
who’s really fighting cancer, wants to protect against cancer, you want them to include the
whole bean in their diet, not just the soy milk or the tofu. You’re not gonna get the
maximum anti-cancer effects from the tofu and the soy milk as you would by eating the whole bean. That doesn’t mean people can’t use a little bit of soy milk
or tofu in their diet but they should keep
that to a smaller amount so they have room in their caloric pie to include real soybeans which have more powerful
and beneficial effects. – Thank you. I want to broaden our conversation for a moment. Your last book, “Fast Food Genocide,” looks at why so many of us are
addicted to unhealthy foods and the real price we’re paying for it. And you know, we focus a lot in our work and as you do in your
work on personal choice, on the power individuals have
to make conscious choices to become the authors of our heath destiny to a great extent and
certainly of our food lives. At the same time we are
living in a larger context. And why are so many people eating food that is so detrimental to their wellbeing and what do you think we can
do about it systemically? – Well thanks for that question. Obviously you know, I wrote
a book on that question but of course, so I can,
we can get into some of it. But one thing it’s a good
thing to bring up now probably is the fact the addictive
nature of processed foods and the addictive nature of calories that flood the body very, flood the bloodstream very rapidly. It’s called a bolus
like in the medical term when you inject somebody
with a medication in a needle and put it all into
the bloodstream at once as opposed to giving it
to them slowly over time. We’re saying that when you need oil and you put in 200 calories in two minutes the rush of calories into the bloodstream and plus if you eat, you
know, sugar and honey and maple syrup, when you eat these kinds
and white flour products, when you eat calories
that I call fast food which because they’re absorbed so rapidly it stimulates dopamine
receptors in the brain and it makes you want,
it makes you to a degree a certain type of mental
neurologic stimulation and the same centers of stimulation had you snorted cocaine or taken an opiates or
shooted up with heroin. So it’s the same stimulation and people want to reproduce
that sensation or that high. But after a while of continuing to eat sweets and oils, those
senses, those dopamine areas or the sensitive dope areas of the brain become dopamine less
sensitive, insensitive, and then the brain starts to
seek more of those substances and wants to and has to eat
bigger portions, you know, more oil, more fried food,
more calories, more sugar, bigger sodas, double burgers, bigger servings of french fries. And then it becomes a gateway drug to alcoholism and
opiates and you start to. These foods that are designer
foods I call Frankenfoods, you know, made by food designers to get people hooked on them can hook people and take
over the way you think and take over part of your life because now your life is no longer yours. You’re fighting with part of your brain and part of your body that’s
seeking out that substances for stimulation anymore. You become dependent on those
substances for your existence. And the more you become an addict and the more you start
to seek out substances because that’s your driving
force behind your life the less intelligent you become, the less creative, the less caring, the less fully, you’re not
fully yourself anymore. You know, think about these people who are heroin addicts or cocaine addicts where they can steal and rob
and cheat and do anything just to support their habits and you get people who are food addicts who the rest of their
families don’t matter. The world around them, no one would becomes as
important to them as much. They can’t emote and
have feeling for people because the driving, major
driving force in their life becomes supplying their,
the addict, supplying their, the driver of the brain
that’s been taken over by these addictive substances. It may not be as aggressive as drug addict but it’s still an addict. It’s killing more people
than drug addiction and it creates a different personality in the person who’s been addicted. So it changes who you are as a person. That’s the fun thing at my retreat which like people stay
for two or three months which people say they don’t go to a health retreat for a week. People go for a week or two. But in our place they come
for two or three months. But we’re able to actually see
people’s personalities change as they get rid of their addiction and start to flood their body with high nutrient foods
grown in incredible soil. I know it sounds like I’m
putting an ad for my retreat but I’m just saying it’s a lot of fun watching people’s personality
train become happier, the fog lifts, become more
considerate of other people, start to have more gratitude and appreciate nature
and music and you know. They start to become more
appreciative of the outside world because they’re no longer so me-focused driving to fuel that
narrow, selfish addiction that had taken over part of their brain. – Yeah, beautiful. In a
way you’re giving people their lives back. – Yeah, it really, it really.
– Yeah. Food can give people their lives back. It’s so intertwined with
mental disorders and disease. I don’t know if everybody knows the link between commercial baked goods and fast food and depression but even two servings
a week have been shown to increase your lifetime
risk of developing depression by more than 50%. That’s just two servings a
week of commercial baked goods or fast food. But what I’m saying right now is that with all these people eating so much fast food like 10, you know, five, 10 servings a week, we have a nation that’s dysthymic. Even though all these people
aren’t becoming depressed it’s lowering their emotional excitement about life, their creativity. They’re not enthused about anything. They’re not passionate
about what, you know. They’ve lost their excitement
about life and living and food has a major role to play in that and also in violence, you
know, people going mentally ill and shooting up other people. The fast food industry, hard
to say this and put blame but I think that food is a major factor in so many young people becoming
depressed and even crazy. – Yeah, you know one of the
things that concerns me, Joel, about the work that you
and I and so many of us in this food evolution movement are doing is that we’re often
reaching certain populations and not reaching other populations. And statistically in the
United States right now the poorer you are and the browner you are the more likely you are to suffer from diabetes and heart disease
and cancer and Alzheimer’s and all of the other diet-fueled diseases, the shorter your life expectancy is. And obviously this is
fueled in no small measure by the fact that lower income communities and more underprivileged communities to use that term tend to eat less healthy foods, right. And this is partly because
we have government policies that are subsidizing those foods. It’s partly because industry’s praying on the most vulnerable
portions of our population. And so what I’m wondering
is at a certain level sometimes when we’re
educating certain people we may potentially unintentionally be widening the health gap because of the people we’re not reaching. And obviously all any of us can do is be responsible for ourselves and take advantage of what we’re learning but as a human being of conscious who wants to see a more socially just, a more equitable world for everybody, who wants to see an end to poverty, who wants to see
everybody be more healthy, I’m wondering how we can participate and how our members and
audience can participate in bridging that gap. What are some of the steps
you think we can take to help reach the most
vulnerable populations with this message? – Well Ocean, I really appreciate that too because that’s been something
that we all think about. And you know, I even discuss
some of that in my book because people sometimes say that in areas where
they’re called food deserts where there’s not access to produce and as much supermarket access and people have much worse health that if you put the healthy food in there and if you put, they still
would choose to eat unhealthy and it wouldn’t help and
that is totally untrue. And when political efforts were put forth like for example Mayor
Bloomberg in New York gave tax incentives for supermarkets to open up in poorer areas. He allowed food stamps and
credit cards to be used in food and produce carts that were able to set themselves up in various parts of poor neighborhoods. And those were utilized and there were educational
campaigns being put forth to people and there
was a tremendous change in food consumption habits and a tremendous increase in lifespan in New Yorkers living in poor areas and decreased visits to emergency rooms and things like that. In other words what I’m saying right now is that getting involved politically and electing politicians that
see the value of you know. Our nation was founded on
this concept of equality and equal opportunity for all and that has to be equal
food access to all too. And us working together to enable those foods to be
affordable and accessible in areas of the country
like that are critical. There’s lots of things we
can do to help that happen, you know what I mean. And a lot of parts of the country where they’ve had efforts to do that and people have sometimes put together, farmers have given away excess
food to the food kitchens and people have donated
money to certain non-profits that distribute produce to poor areas and certain politicians are
more interested in doing that, you know, it reminds me
back of after the Civil War when the white Caucasians
had an epidemic of pellagra because their diet didn’t
have enough vegetables in it. They were niacin deficient because they had a diet of three Ms, of maize or corn, pork,
and molasses mostly and they weren’t getting
enough different vegetables. And it caused, pellagra causes a red neck. It’s a Casal necklace it
used to be called or rednecks and it caused you to become homicidal, suicidal, and deranged. It causes you to become crazy and violent and it exacerbated the lynching of blacks. And in those days people
didn’t recognize it as a nutritional deficiency. They thought it was genetic
defects in the white population. The reason I’m bringing this up right now is because a certain degree
of racism, bigotry is going on thinking that darker-skinned Americans or black Americans are
lower economic achievement or economic opportunity or higher rates of prostate
cancer, breast cancer, stroke, heart attacks, and diabetes and I’m saying that if we trace back to the vegetable consumption
of black Americans after the Civil War when the vegetable consumption was high they were achieving economic
and educational achievements. They were having longer
life and more centenarians and longer life than their
white American counterparts. What I’m saying it has
nothing to do with skin color. We look at any population
given bad, poor food we see derangement, lack of opportunity, poor educational achievement,
and worse outcomes. And everybody deserves to
have this opportunity that we, this wonderful opportunity
we’ve been given in his country and us all working together
to give people food access. It gives people, even
children the opportunity to reach their intellectual potential. Without good food you can’t
reach your intellectual and creative potential. We’re missing out on
so much human potential that could benefit humanity
and be right for these people. So it is a critical and an important issue when you strip a person’s
life away from them by essentially poisoning
them with convenience stores and processed foods and
fast food restaurants. We have to work politically
together to stop this. – Yes, we do, and we are working together and I thank you for all
your leadership in that. And I want to jump now
to some of the questions from our WHOLE Life Club members. We’ve got a lot of them so let’s see if we can
cover these fairly concisely and get to all of these. One member wrote, “Dr.
Fuhrman, I rarely use oil “since reading your books. “In ‘The End of Diabetes’ you mentioned “you could put a little
olive oil on your hands “and rub it over the vegetables. “I was wondering if
I’m roasting vegetables “would it be all right to use
an organic avocado oil spray “that’s zero calories,” I’m
not quite sure what that means, “to coat the vegetables “so that the vegetables
get a little crispy “and the spices and
seasonings stick better to it? “I believe avocado oil
has a higher smoke point “than olive oil. “Should it be safe?” – Well the only reason these oils are marked as zero calories is because the government
doesn’t require you to put the number of calories once
you go below a gram of oil, of, or a certain, you know. So the point I’m making
right now is it has a, it’s the same, it’s 100%
of calories from fat. So it’s just a question how much you use. So it’s not zero calories, it just says it on the
label so ignore that. There’s two issues, is that
oil is fattening in itself but it also drives people
to want to eat more calories with things that are oiled and it also makes you
want to increase, eat, it also wants you to a
little bit make some people that are susceptible to addiction or have a history of being
overweight or diabetic to want to eat more food,
want to put more oil on. So it’s proportional. You know, one cigarette a
week is not gonna hurt you too badly either if you
just have one smoke a week but it’s better if you don’t smoke because one smoke a week could
lead to more smoking too. And when you bake things
with oil in the oven and make them crispy like you like them it forms more acrylamides
which turn into the body into advanced glycation end products. You’re much safer to mostly
water cook your foods, to bake or to stew or to steam or to wok in a water base where
there’s moisture present as opposed to dry frying
or spraying with oil and baking in the oven. I know the crispiness is nice but we have a different
way of seasoning things so we don’t have to use the oil. So I prefer you not use the oil but then again using
that teeny bit is better than using none, I mean it’s
better than using a lot. And if that’s the only thing
you did once or twice a week as a little bit of a, to make a little bit an interest in food and you didn’t do it all the time with every vegetable you were eating then it would be acceptable. But if you started to overuse it or if it led to more increased consumption then it shouldn’t be for you. So it’s a tough answer. You know, it’s not a straight
black-and-white answer, I mean, a gray area. – Yeah, and for people who
are gonna use oils at all do you see a major difference between say avocado oil or
olive oil or coconut oil or– – No because if they’re gonna use oil to such a just a couple of
sprays a week or hardly any then switching from one oil to the other out of those three is not
gonna make a major difference. – Okay, got it. We also have another
question from the same person who said, “I know you’re
against folic acid supplements. “I had a DNA test and
I have MTHFR mutation. “Do you think l-methylfolate
is safe to supplement with? “I also do have depression
but it’s in remission.” And let me say before you answer we’re not giving medical advice here. We don’t know the specifics of each person’s situation and journey but in general what’s your take? – Right, folic acid is not folate. They put this cheap
petroleum-derived folic acid in multivitamins and in nutritional yeast which increase the risk of
breast and prostate cancer. So I’m saying don’t take
commercial nutritional yeast in these fortified food and supplements. Methylenetetrahydrofolate
is not the same thing as folic acid. That’s the type of folic the body can use. We don’t need to take that in because our diet has huge amount of folate and our levels in our
bloodstream for those are high, not low already, so we don’t need folate
in supplement, you know. Now some people have
this deficiency, right, and we don’t know if this person has a homozygote or heterozygote. If he’s heterozygote it
means he has one gene good and one gene bad and he doesn’t
need to take any supplement. And we know that because from the test but also because this
homocysteine is normal then he doesn’t need extra folate. But if he’s homozygote means two bad copies of genes being bad and usually manifests itself by raising homocysteine above 15. So if his homocysteine is
elevated it’s indication that his MTHFR deficiency
is significant enough where extra folate would be indicated and then he should take the Methylenetetrahydrofolate supplement to bring his homocysteine down let’s say below 12’s a
little more favorable range. – Got it, thank you. Another question here. “There’s a lot of
controversy about fish oil “and DHA supplementation. “I know you’re in favor,”
this person writes, “of DHA and EPA to protect the brain. “All the studies are very confusing “and the latest one seems to be “against supplementing with it. “I supplemented with it for many years. “I’m 50 years old and three years ago “I had to have my prostate removed “for an extremely
aggressive prostate cancer. “I’m fine now with a PSA of zero. “I had cut out dairy many years ago “but in researching the
connection to prostate cancer “I found a study by Fred Hutchinson “which had a correlation with
fish oil and prostate cancer. “Ironically there was a Dean Ornish study “with his diet and lifestyle “which included a fish oil supplement “which showed a reduction in PSA levels. “I found all of this very confusing. “So do you think a fish oil “or algae-based supplement should be taken “by someone who has had prostate cancer “or would it be better to eat
a little wild-caught salmon? “I don’t want my cancer to return “but I also don’t want dementia.” – Absolutely, now that’s
an excellent question and because there’s so much misinformation out there on YouTube and the media I put together a one-hour
video about this subject to conclude all the studies and so people could understand it. Here in the next few
minutes I can try to answer but obviously it’s not
gonna be a complete answer. But let me just say this, that levels that are too low
of DHA and EPA deficiency could increase your risk of
breast and prostate cancer and levels that are too high through the excessive use
of fish oil I would say could increase your risk of
prostate or breast cancer. Levels of vitamin D that
are deficient or too low could increase your risk of
breast or prostate cancer. Levels of vitamin D when you
take too much can be too high, can increase your risk of cancer. So the point is that yes,
so I’m saying right now I know it’s hard, is that the level, that your cancer was caused
by what you did 40, 30, and 20 years ago for many decades. And doing everything you
can right now is good but the DHA was not what’s
causing the prostate cancer in the Brasky Hutchinson study. That study was an anomaly
because all the other studies or many, most of the other studies show that increasing DHA reduces
risk of prostate cancer. That one anomaly is because
they measured DHA levels or Omega-3 Index or they
measure Omega-3 Index, they measured phospholipid DHA which is not a long-term,
doesn’t show long term how much exposure you had to DHA and EPA. It’s what you took in the last week or so and these were people
who already had cancer. And it was not much different from people who had cancer, breast cancer, more aggressive prostate cancer,
only a slight difference. So it showed what they were eating then when they were having cancer, not what they ate for those
decades before they got cancer. And so people who find
out they have cancer could sometimes cut out
red meat and eat more fish and stop eating trans,
stop eating much junk food and that’s what that showed
because the level of people more aggressive cancer in
the Hutchinson Brasky study showed that their trans fat was very low as the DHL was a little higher which means they stopped
eating so much junk food. If that study was
reputable then we would see that trans fat is linked to
prostate and breast cancer but the trans fats were lower
in more aggressive cancer just showing that they were eating better once they found that they had cancer. The data from that study is an outlier. It’s not what all the other
scores of studies show and it’s not to make, should
make you fear using DHA when you have prostate cancer. Now to get to the answer to your question. I know I’m rushing through this. It’s just part of the answer but here’s the answer to your question, is that you can do a blood
test for your Omega-3 Index if you have prostate cancer. And because you have prostate cancer if the Omega-3 Index is above five then don’t take additional
DHA because you don’t need it. If your DHA is below four then you definitely should take extra DHA, a little bit extra because it could help your prostate cancer and prevent dementia. We know from numerous studies and I’m saying I quoted
four studies that show that low levels of DHA
definitely below four showed significant shrinkage of the brain and increase in cognitive
impairment in the elderly. So when you’re getting
those low levels of DHA you’re definitely getting
increased risk of dementia. So the answer here is
don’t worry about it. Don’t take, I’m not
recommending a lot of fish oil and you take high doses of DHA but if you’ve been taking a low dose don’t be, it’s not, it
hasn’t hurt you at all. There’s nothing to be concerned about. It probably helped and
cannot hurt your cancer. And you can always do a blood level to see where you’re lying. So don’t be concerned about this. The big picture is eat whole
plant foods, eat the G-BOMBS, drink your vegetable,
green vegetable juices, and beat the cancer. And good luck to you on that. – Thank you so much for that. We heard from Debra who asked, “So what’s the best foods
to eat in the winter “in climates where you can’t
grow food half of the year?” – The best foods to eat in the winter? Well there’s lots of great
foods we can eat in the winter. We can eat fresh frozen
food is really good to eat. I mean look, I eat
frozen food all the time, especially frozen wild
blueberries and frozen vegetables. I eat frozen broccoli. I eat frozen peas. I’m always eating frozen. So we can eat, you know,
plenty of vegetable exposure. But what I would do if
I was living in an area where I couldn’t get any fresh
vegetables or afford them I would still sprout or
grow microgreens in my house and then add the frozen stuff to that because you can grow
stuff right inside indoors and it’s amazing how much
produce you could make on a few little trays or sprout machines. And it’s amazing how just
a small amount of sprouts or microgreens that you can
grow yourself in your own house can add a huge amount of
nutritional quality to your diet because these small greens and sprouts are so incredibly rich in
these anti-cancer substances like the ITCs we’re talking about. The richest source of
sulforaphane for example, the ITC I find broccoli
is broccoli sprout. But you know, micro, but baby bok choy, baby kale, baba arugula, we never even had access
to these foods years ago that we can have access to today. So I also myself, I grow a
lot of food in the summertime and I freeze the tomatoes in my freezer, I’ll freeze the peaches in my freezer, and I’ll dehydrate some of
the kale and broccoli leaves and make a dehydrated kale, you know, that I could keep through the winter. Lots of way you can do to make
it so it’s not as expensive and still eat healthy
through the wintertime. – Got it, thank you. And also I’m not a big
fan of schlepping food all over the place but one
place I think it makes sense is so you can have access
if you can afford it to some fresh food in
the wintertime in places where it might not grow naturally. So some onions, some, you know, some of the others that
may not freeze super well, you know, cabbage, whatever, you know, I think that’s the right place
for transportation personally if ever there was one. – Yeah, cabbage is keep for, you know, some of these foods keep a long time. Like winter squash too are
great to keep, you know. I grow winter– – [Ocean] Yeah, absolutely. – Save them for the winter too, it’s fun. – [Ocean] Yeah, yeah. – It’s fun to make your own food even if you have access to food. It’s just always so much fun
and connects you with nature to be making some of
your own food yourself. I think that people should be trying if they have the access to do
that they should of course. – Absolutely, even one plant changes your whole relationship to food and where it comes from and how it grows. And for kids, if you
have kids in your life in any way, shape, or form whether it’s children,
grandchildren, great-grandchildren, nieces, nephews, any form, letting them have that connection, letting them see the
act of planting a seed, the act of watching it sprout, the act of watching it grow
changes their entire life, their entire sense of place in the world. And studies show people and
children who grow vegetables eat more vegetables. We heard from Glenda who said, “In addition to a whole
food plant-based diet, “moderate exercise, and a healthy weight, “what would you suggest to a person “recently diagnosed with
severe rheumatoid arthritis?” – Well you know, I’d recommend that all those things you’re
talking about are critical but also some intermittent fasting even though she has a healthy weight, finishing dinner earlier and trying to get the calories consumed in an eight-hour window. More time without food can
help cool down inflammation and is very helpful. So I’d recommend that as well. And sometimes what we do with people with rheumatoid arthritis is we do utilize some water fasting to cull their information down and to refeed them with
a more limited diet. And sometimes the limited diet
may not have certain things that we’re finding out may excite their rheumatoid arthritis such as they have to reduce
maybe beans and fruits, whatever is there initially. Maybe have them on a
limited elimination diet when they’re after their fasting period. And sometimes they have
to go on a second fast. So a short fast, get the pain down, and then we follow by an elimination diet, a second short fast, get the pain down, another elimination diet we
usually can get them on the road to being and then we can. And as more times goes by they can start expanding
their food choices and we’re enabled to use nutrition as the major therapeutic modality to actually have these
people make full recoveries. So there she’s on the right start and get in contact with
me through my website if she wants to communicate
more on the protocol. It also includes vegetable juicing because we want the nutrients to go into their tissues quicker and not take months to get the nutrients to the concentrated level. The juicing could speed the level up which we get the tissues with a high level of the
flavonoids and the carotenoids and the isoth and the ITCs in the tissues we’re looking for. So we’re using green juices that usually have 1/3
cruciferous, 1/3 lettuce, mostly lettuce with some
cucumber and celery, and 1/3 carrot beet. So we don’t want the
carrot beet combination to be more than 1/3. So they start to get more of
these concentrated nutrients and they’re usually drinking
two of those juices a day like eight ounces in the morning,
eight ounces in the night, in the evening, and
their diet is otherwise a non-reactive, low histamine-type diet and we do see tremendous benefits in some but some people we have
to add some fasting to help them get completely
over that hump and get well. – Thank you. We heard from DeNay who said, “How do I know if
I’m successfully absorbing “the nutrients that I eat?” – Well I mean here’s the thing, is that if we follow around in the jungles with a telephoto lens and a telescope what the baboons and the
monkeys and gorillas are eating, they’re eating, you know,
10 to 20 times the RDI from those nutrients. When you follow the Nutritarian
Diet that we’re recommending it normalizes your digestive flora. It normalizes, it reduces inflammation. It increases the
bioavailabiity of nutrients and you absorb better because you’re having the mixture of fat from the, like let’s say
a half an ounce of nuts with each meal which could
increase more than tenfold the amount of carotenoids
and flavonoids and tartines and other important tocopherols and anti-cancer nutrients
that are absorbed from those vegetables and
of the foods you’re eating. So a Nutritarian Diet is designed because it so has a variety of foods in it that it’s a very high nutrient absorption. And you know what the triage effect means? It means that you address
your focus on people who are in need, most urgent need. Well that’s what the body does. When it doesn’t get enough nutrients it uses the nutrients for what
an urgent needs are right now to keep yourself alive and the
species can reproduce itself. It’s not protecting your
telomeres and your stem cells for when you’re 85 and 90 years old. The Nutritarian Diet with its
broad exposure to nutrients, the level of natural primates
are getting in the wild is now enabling us to get the
extra amount of nutrients. 10, like the RDI for
vitamin K is 150 micrograms. On the Nutritarian Diet we’re
getting 1500 micrograms. We’re getting 10 times the amount. You don’t have to worry about absorption. Your diet is going to
increase your absorption but the extra nutrients are not wasted. They’re utilized for
the body utilizes them not for the urgent needs
but to stabilize cells that are in their storage places waiting for the need when they’re needed for emergencies down the road. And then those cells and telomeres and stem cells are kept stable
with those extra nutrients. So be assured that
you’re not wasting your, by eating extra greens
and seeds and berries and you’re eating all
these onions and scallions, it’s not a waste to eat
so much healthy food. You’re protecting yourself. You’re getting plenty of
absorption, extra absorption, and you’re getting enough that you can take care of your cells that are gonna be utilized for you, that are living in your body and to be utilized 40 years from now. – Yes, thank you. Nancy said, “I’m underweight. “I’d like to gain 15 or 20 pounds. “I’m five foot eight and weight 110. “I eat an avocado every
day and lots of nuts. “What else should I do?” – Soybeans, you know, she
should eat a lot of soybeans and hemp seeds are the
main things to, you know. We give our athletes
soybeans and hemp seeds. We also give them Mediterranean pine nuts but I always say to people
you gain weight in the gym. You lose weight in the kitchen. You gain weight in the gym. No matter how much you eat it’s
not gonna come on as muscle unless there’s some stress and resistance against that muscle. So you’ve got to go to the
gym and lift heavier weights. She’s got to try to struggle
with a larger amount of weight with her shoulders,
biceps, triceps, traps, thighs, hamstrings, and
try to do reps that, a lower amount of reps
with heavier weight. And then if she eats
the soy and the quinoa, the pine nuts and the hemp seeds she’s gonna start to put muscle on. – Yeah, excellent, and
just to distinguish, a lot of people go to the gym
and they work out with cardio. They’re doing treadmills and StairMasters and things like that which can be great for your cardiovascular system. They’re not gonna gain weight like muscle. Resistance training does.
– Exactly. – For these people that are naturally thin with that type of habit, body habit, they have to do less
of the aerobic training and more of the weight lifting, cables, and more of that type of training. They’ve gotta change, modify
their exercise routine to make to fit their
particular needs here. – Yeah. Valerie said, “I work
in the produce department “in my local food co-op. “I’m often asked for recommendations “on which variety of a vegetable “has the best nutritional profile. “For example, green curly
lacinato or red kale; “red, gold, or Chioggia beets; “red, daikon, black, or watermelon radish. “And I’ve been telling folks
that the nutrient profile “will be similar between varieties “but that the color may indicate “a slightly different antioxidant profile. “Am I giving the correct answer here? “Are there times when it would be better “to recommend one variety over the other?” – No, that was the perfect answer. And because there might be
minor differences in nutrients you’re still overwhelmed by the advantages of including a variety of
substances in your diet. What I’m saying right now
because one food may have a little more nutrients than the other doesn’t mean you should
gravitate towards that food. You’re still better off
having a variety of foods that have less nutrients in them than just eating the food
that has more nutrients. It’s better to have more
nutritional variety, different types of mushrooms, different types of green
cruciferous vegetables, different types of orange vegetables than just stick with the one that has the best and
highest nutrient scores. So you gave them the correct answer. They’re all, they’re minor differences and it’s better you try
a few different ones and not try to focus on
which has higher or lower. – Right, and the best way to eat them is the one that gets you to eat it. So if you like one more than another then go for it. (laughs) Yeah, Pamela said, “How
many nutrients get lost “when you chop ahead and save
ingredients in the fridge, “like onions, celery,
or cabbage or carrots? “And is it okay to store them
in microwave-safe plastic “or should they be in glass containers?” – Well those are tough questions. Certainly raw vegetables
are not gonna soak up the plastic from the, it’s not dangerous to put raw vegetables in plastic containers. But if you heated the food, if you put food hot
into plastic containers, cold foods that was hot
putting it in there, I wouldn’t do that. I would make sure you only move hot food into glass containers. And it depends on how
finely they’re chopped, you know, how much loss you’re gonna get, how much oxidation occurs
in the surface of the chop. It doesn’t go into the
main part of the food so you can chop it and
keep it there a few days. You’ll lose minimal
amounts, maybe 10 to 20%, but then the more important thing is when you do eat the food then you have to chew it really well and liquefy it in your mouth. And if you’re not gonna liquefy
it and chew it really well then it should be pureed or blended well or chopped very finely. And if you’re gonna like say
add it to a soup or a stew then it should be very finely
chopped or pureed completely. In other words the coarse
because most people probably lose more than 75% of nutrients in foods not from the food preparation
like you’re talking about but they’re losing the nutrients in food because they don’t chew well enough and they’re swallowing the food whole. And it’s breaking open the cells, mixing them, mixing, having causing the chemical reaction to occur in the mouth mixing with saliva that has the effect to make the food not just more nutrient absorbable but also to produce the nutrients that are formed in the mouth as the vegetables are being chewed. – Yes, so chew, chew, chew. (laughs) Thanks, last question here is from Sarah. “My question,” she
said, “is about calcium. “I know it’s not good to
get it in supplement form “because of how hard that burst
of calcium hits the system “but should we also avoid plant milks “that contain added
calcium for the same reason “or is it harmless since it’s interspersed “throughout the liquid “and then throughout the
meal you mix it with?” “I realize the best sources
of calcium are greens “but I’m wondering if these
supplemented plant milks “need to be actively avoided “in favor of brands
that do not add calcium “or not as much or is there a threshold? “Thank you in advance.” – Right, so I’m agreeing with
the person asking the question that because the plant milks. It’s when people take 500
milligrams, 1000 milligrams, 1500 milligrams of calcium at one time then they’re getting a flood
of calcium into the bloodstream which could cause calcifications and negative effects on
vitamin D absorption. We’re talking here about
the negative effects of bolusing huge amounts of calcium. The amount of calcium added to a plant milk is a small amount and you’re taking it with a meal and you’re dispersing it through the day. We’re not saying a little
bit of calcium is dangerous. A little bit of calcium with each meal is what we want to do. That’s healthy for you. So it’s okay. It’s just we don’t want people to think they’re taking this big lump of calcium in a supplement one time a day if they’re taking a little
bit of extra calcium disbursed along their meals so there’s no large
rush to the bloodstream. It comes into the bloodstream
slowly with the food so she’s absolutely right in
her interpretation of this and she doesn’t have to
fear eating the plant milk with a little bit of extra calcium added. – Great, thank you. So that wraps up the questions
we have time for today from WHOLE Life Club members. In a moment we’re gonna complete our time with Dr. Joel Fuhrman and I’m gonna invite
you to stay on with us if you want to learn more about how you can apply all of this, how you can put all of this into action, how you can have a solid wind at your back to help you get results long term through joining WHOLE Life Club. But first before we do that I want to officially thank Dr. Fuhrman. Joel, your insight, your wisdom,
your guidance are legendary and so practical and so useful and I just want to thank
you for all your books, for all your study, for all
your decades of practice, for the fact that what you are saying doesn’t just come from
reading books and theories. It comes from actually living
with and seeing the results in human beings’ lives. And I want to thank you for the huge heart and intelligence that you
bring to this food revolution. Thank you so much for being here. – Thank you, of course. Thanks for having me and of
course wishing you all the best in health and happiness with you and all your listeners here today. And just thanks for the
great work you’re doing. – Absolutely, and for
anybody who wants to connect with Joel further you
can do to drfuhrman.com. You can get his forthcoming book which is available right now for purchase. The book is called “Eat for
Life: The Nutrient-Rich Plan “to Lose Weight, Reverse
Disease, and Live Longer.” Get one, get five, get 10 copies. Give it to friends, give it to loved ones. This is an incredible resource. I know you’re gonna love it. And again Joel, thank you
so much for being with us. – [Joel] Okay, take care, bye-bye. – All right, and for everyone
else who is still here please stay on to learn more
now about WHOLE Life Club. My dad and colleague, John
Robbins, and I developed this because we wanted to help people implement what we’re talking about. We were sick and tired of so many folks who get inspired and passionate and then over time lose the
way, fall off the wagon, and suffer the consequences. So if you’re ready to
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in WHOLE Life Club. Recently we asked them how’s it going? What are you learning? How is it affecting your life? And the response blew us away
to be quite honest with you. People were losing weight, getting off meds they no longer needed. They’re having more joy and
confidence in their food lives. They’re having stronger social ties. They’re feeling less
lonely and more connected. They’re feeling more supported,
they’re feeling more clear, and they’re feeling more peace. And we asked a few of them if they’d be willing to share
in a conversation with me that we would videotape and one of them, Genevieve, said yes. And I was so moved by what she had to say. She’s from Ontario, Canada. And this is her message to you about what WHOLE Life Club
has meant in her life. So now let’s go ahead and roll that video so you can see what it means to Genevieve. Here we go. – I’m Genevieve, Genevieve in English. My friends call me Gen. I’m from Ottawa, Ontario, Canada. Before joining WHOLE Life Club about maybe a year before
that my health was bad. My whole everything wasn’t good. When I was 16 I was
diagnosed with hypothyroidism and back in the late ’90s
that was really rare. So I’ve been on this path to try to kind of get that resolved and I saw a documentary on
veganism and how the industry, how it’s, well factory farming which got me straight into veganism. Like I’ve been a vegan for
two years now and I struggled. I struggled to fit in with the crowds. I struggled to find meals. I struggled, I was alone. I felt really alone. And then I grew my knowledge and then the WHOLE Life Club came about. And I was like this is great. This is like-minded people
who are supporting each other whether they have taken
that path to health or they’re looking to be on that path. So what I like about that is that there’s a combination of the two, people who can offer
support and offer tips but also people who are new that I can offer tips and support to that I’ve been there and this is what I do and maybe this will work for you. And of course I, you know, I
absolutely enjoy your videos, your weekly videos. They’re my pep talks to
keep me on that path. And my hypothyroidism, all the symptoms that
I’ve had have gone way. Like I’ve reversed my hypothyroidism with the whole bucket list that comes along with
that title in two years. I’m down to a quarter of the
medication I used to take that I took for like 18 years. So that’s why I love
being part of this club because I know firsthand that
when you change your diet you change everything. All the ailments that
you have, they go away. My biggest notice, it’s
really funny, but it’s hair. Like my hair was so
thin, so dry, so brittle. Now I can grow long hair. I can, you know, I can be proud of my hair and not tie it back all the time. My nails, I couldn’t grow
nails for the life of me and now I have to trim
them every two weeks because they’re so strong and so long that I’m scratching my daughter, you know. But it’s the little
subtle things like that that you don’t notice. And you’re like well okay,
I have hypothyroidism. I can’t grow nails and my hair falls out. I’m constantly tired. I have brain fog. Brain fog has to be the biggest one. It creeps up on you and you
just learn to live with it. And you wake up one day and it’s gone and you’re like wow, I
feel smarter, you know. But you’re not smarter. You’re just not bombarded
by all these chemicals that are disrupting your brain’s
normal way of functioning. So that helps me be a better mom. I’m more focused at work. I get better sleep which
cycles into having more energy and it all starts with good food. You join WHOLE Life Club
you will get the support that you need to be on the path to take control of your health. – Well thank you so much to Genevieve for sharing those incredibly moving words. And now I want to say this to you. If you’re feeling inspired like
you might want to implement some of what you’re learning, if you’re feeling like you
want to apply healthy eating and healthy lifestyle for
optimal health benefit for you in your life, if you want to keep making progress, if you want to keep
sustaining not just for a day or a week or a month
but for your whole life then we’re here to support
you and empower you and WHOLE Life Club is
an incredible resource. Right now, today and tomorrow only, just for one more day you can get in for an incredible 40% discount. This is an opportunity that we want to open wide to you right now because we want to help you succeed. We want to help you make progress. So if you feel so
inspired now is your time and you can get in with
a total unconditional 60-day money back guarantee. You can join as an annual member
or you can join in monthly. Ha, hint here, annual is a
much better deal long term. And again, with a 60-day
money back guarantee you really have nothing to lose. But if cash flow is a real issue then the monthly might be an
easier way to get in the door. Bottom line is whether you
join WHOLE Life Club or not do not go back to the status quo because we know where that leads. It leads to more suffering,
sickness, and disease. Put what you’re learning into action to get the results that you want. And if WHOLE Life Club
can help you do that then I want to say please, please, please check it out, learn more. Click the link on this page
and join us while you can. This is Ocean Robbins thanking you so much for your partnership in
this food revolution, thanking you for your
time, for your attention, for your curiosity. Every bite you take, every step you take, every time you choose real
food over processed junk you are casting a vote. Make that a vote for the health
and the life that you want. Make that a vote for a
healthier world for all of us. Thank you so much for being here, for your partnership, for your love, for your consciousness,
and for your action. Hope to see you in WHOLE Life Club. Hope to see you again in all of our Food Revolution
events and activities and I welcome you to this next chapter of your WHOLE life journey. Blessings and have a beautiful day. When it comes to cancer,
Alzheimer’s, diabetes, heart disease, and other chronic illness, what really matters isn’t
how many books you read, how many webinars you
attend, or how much you know. What really matters at the end of the day is what you eat and how you live. The science has given
us what we need to know. Now it’s time for action. It’s time to implement and
optimize your healthy lifestyle. It’s time to get results. It’s time to say goodbye to confusion and hello to clarity. It’s time to say goodbye to bad habits and hello to good ones. It’s time to fall in love
with foods that love you back. It’s time to join a community that will support you
in achieving your goals. It’s time for WHOLE Life Club. Click the link to find out
more and to join in now.

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