Busting Myths About Fats & Carbs | Dr. Zach Bush

today we're going to dive into fats and carbs because if all the macronutrients these are probably the most confused ones out there at the end of the day you start to wonder what you're supposed to eat i hope that today as we dive into fats and carbs and the structure of these molecules and how similar they are you're going to realize that these arguments are extremely antiquated and we're probably never well founded to give a sense again as i love to do of how we came upon these mistakes it's worthwhile to consider the synergy between social norms social activities social behavior in america and the pseudosciences that were emerging from the nutrition world in the 1950s we began an engineering process where we started to imagine a world both at the soil level and at the food level that was dominated by the oil and gas industry ironically just as we had with the pharmaceutical explosion in the early 1910s and 20s when we discovered we could make oil into drugs we were starting to realize that we had underestimated the potential to create chemicals and chemical extracts from all kinds of weird building blocks within our food system so the same chemistry that we were using to modify oil and gas into chemicals that would treat our soils or chemicals that would become drugs to treat our bodies we were learning to manipulate the building blocks of carbohydrates and fats within our foods to create completely new compounds that we had never seen before in the in the human diet we developed things like margarine a fake butter we develop things like high fructose corn syrup a bizarre extract from a sucrose molecule in corn into an abnormal ratio and structure of fructose and glucose and so we created these fundamental new building blocks that had never occurred in the human body before and we did not have the metabolic pathways to correctly process these new new chemical molecules that were being introduced in extremely high volumes to the american diet even beyond that we created things like monounsaturated polyunsaturated fats through hydrogenation so hydrogenated oils that you find in in the margin was also the same oils that we were using for cooking oil suddenly we were taking things naturally occurring canola oil and then hydrogenating it into this you know mono or poly hydrogenated oils which again we're creating these bizarre structures in in these carbon chains that we had never seen before simultaneous to the development of this new synthetic chemical food system that we were starting to imagine there in the 1950s and 60s we were also developing the chemical agricultural system of nitrogen phosphorus potassium fertilizers from fossil fuel so we were taking you know fossil oil reserves out of the ground and turning them into nitrogen-based fertilizers for soil systems and so the mpk fertilizers became a boon and it was actually called the green revolution as the chemical industry became the primary input source for soil systems in the first time in history previous to that of course we had used methods such as crop rotation cover crops composting and the like to increase the nutrient density within the soils of the world to encourage vigorous plant growth but with this advent of mpk fertilizers we realized we could be far more lazy if you will and another word for that is efficient far more efficient in our management of soils where instead of having to compost and do all this complex cover seeding and multiple you know passes with chemicals or otherwise to kill those things they started just using the mpk fertilizer as a primary nutrient source to create green plants as the mpk term would suggest it's missing most of the rest of the periodic table so suddenly our soil systems were fundamentally lacking all of the micronutrients and macronutrients and elements of minerals and everything else that it would have gotten if we had continued crop rotation high intensity grazing practices the the cover crops and the rest we we gave that up for the simplified thing of three you know inputs the mpk nitrogen phosphorus and potassium and used that as an excuse to start to go to mega farming so we were growing farms that were not 300 acres anymore but 3 000 acres and eventually now today we find farms that are 30 000 acres and so this is possible when you stop taking care of the soil and use just simplified chemical inputs this was not too indifferent than what was happening on the nutrition side where we were starting to fail to get those nutrients out of the soil into the plant and we were starting to see a monotony of nutrients within the plant itself as we dumb down the soil systems unbeknownst to us at the time we were also undermining the very fundamentals of life itself through diminishing the microbiome within those soils bacteria fungi in their incredible combination and and their incredible co-creative capacity with plant fibrils create something called mycorrhizae the mycorrhizae and the mycelium of the fungi are these extraordinarily bizarre three-dimensional structures that are so good at taking the periodic chart all the minerals in the entire planet and turning them into unique nutrient sources and so the the beautiful thing about intelligent soil is whatever that plant needs whether it be a tree or a tomato plant or basil whatever you're growing the soil in combination with this rich microbiome can always figure out its optimal nutrient input if it has that intelligent connection as we started over plowing as far back as a couple thousand years ago we were using methods for disrupting soil and then the classical plow that you see on a farm today was invented in about 900 a.d and at that time we saw the birth of what we now call western civilization so if you pick up any western civ 101 textbook the first paragraph is likely to say something like western civilization began with the invention of the modern plow what we were doing with that plow was destroying the three-dimensional structure of the mycelium and mycorrhizae and their relationship to the plant fibrils and so as far back as 1100 years ago we were starting to decrease the fundamental nutrient density within food and then as we started in into the industrial age and the acceleration in the 1700s into the 1800s and especially in the late 1800s to the early 1900s we saw fundamental accelerations in technologies that were accelerating the death of the soil this of course the united states led to the massive decibel of the late 1920s and early 1930s when we had so thoroughly killed our topsoil that it had turned into just a dead dust it could no longer grow plants and it was blowing all over the midwest and burying towns quite literally in these massive dust storms it turns out that you know almost 80 years later we are creating the same phenomenon through a chemical input system that's killing that same microbiome that we had struggled to recover after world war ii and we're doing it now instead of over plowing we're doing it through over chemicalization overplowing is still a problem on a lot of organic farms that have stopped spraying uh herbicides and and pesticides at the same rate in effort to decrease the herbicide input they start overplowing again and they can destroy their their soil structures even more severely sometimes than the chemical industry can and so these combinations of you know overplowing and chemical input management can easily destroy that fundamental health of the soil as this kind of marched along by the time we were hitting the 1960s and 70s humans for the first time were eating food that were fundamentally deficient in the nutrients that we needed to make enzymes function within our body the enzymes even that would create the energy from those long carbon chains fats and carbs and everything else we were failing to metabolize energy in our bodies certainly within the human cell but also in the bacteria and fungi of our gut our gut microbiome was starting to be damaged and oversimplified by this loss of nutrient input and inside the human cell the mitochondria tiny little bacteria that produce the energy from sugar and fats into a small molecule called atp and in so doing release that that sunlight energy inside of our cells that whole process started to get poisoned both in plants and animals not surprisingly in the plant kingdom when we started to diminish the nutrient density and the vitality of metabolism in the plants they became vulnerable to disease and that took on the form of invasive weeds that would encroach on them and knock out their fuel sources and nutrient sources within the soil or invasive insects that would come and consume those weakened plants and so we then made a call for help to those same chemical companies that rushed in to give us more versions of herbicides to kill the weeds and pesticides kill the insects instead of just asking the simple question why are plants you know more prone to disease in the 1970s than they were in the 1940s and 50s and so it's a very bizarre you know kind of lack of root cause analysis that was sneaking in to destroy the metabolism of plants and humans not surprisingly the human chronic disease epidemic comes along at the same time that our our plants are starting to fail in their immune system and so we started to see the advent of obesity 1970s and 1980s as we got more and more aggressive with our chemical inputs the herbicides really took a revolution there in 1976 with the widespread use of roundup which was the first widespread use of glyphosate which is a compound that chelates or locks up minerals within soil and living systems so they can never become bioavailable and so we started spraying our soils and our plants ultimately with a compound that locks away nutrients any nutrients left from the dead and dying soil are further locked up by this glyphosate compound in addition glyphosate blocks the production of amino acids which become the building blocks for proteins and so in a single chemical application starting the 1970s we were taking away the building blocks for the structural proteins within bodies and enzymes and everything else in our body and diminishing their fuel and nutrient sources at the micronutrient level by chelation and poor soil management what happens when you start to undermine the amount of nutrients within any gram of food is the body needs to consume more of that food to get the same nutrient result unfortunately in the 1970s and 80s as obesity started to emerge as an early epidemic it was you know tiny compared to what we see today but it was starting to be recognized for the first time as a real public health threat in the 1980s and we immediately boiled it down to this this basic argument that it must be too many calories and certainly americans were being given the capacity to consume more calories than they ever had before through the processed food system so we had things like high fructose corn syrup and uh you know the the artificial oils and all these weird things that were packing calories inside of our food artificially we had gotten away from whole food systems if you consume whole foods whether it be uh you know a a whole plate full of veggies and squash and you know legumes and all of this incredible you know milieu of nutrients you can eat you know thousands of calories of that and and get a massive download of your micronutrients in a day but if instead your plate looks more like a simplified you know genetically engineered russet potato and a big you know hamburger that's infused with weird hydrogenated oils and soy extracts and flavorings and all of this you can get a lot of calories the same couple thousand calories with almost no micro minerals and micronutrients in there you're missing manganese and zinc and all those other critical ones that we looked at when we looked at mineral salts as part of the diet in the last segment and so we were starting to get calories without nutrients and so it wasn't that the body was suddenly going after more and more calories for the sake of getting obese the body was having to eat more and more food and therefore more and more calories to get the the micronutrients that it was critically needing for function the body doesn't eat just to go after calories and that's a very important realization we tend to think that the the brain is simply counting calories in and calories out and we'll match those just so that you can do it but ultimately you need to get as many calories as it takes to get the nutrients within the food and this is the difference between that experience of eating from your backyard garden where if you make a salad from your backyard and you've got home-grown lettuces and mints and herbs and spices thrown in there and everything else you try to eat that whole big plate of salad and it's actually hard to finish because your body has got so much nutrient density within that food contrast that to going to a restaurant ordering a salad and they give you a massive pile of iceberg lettuce that was grown hydroponically never even touched soil and it you know completely deficient in these things as it was grown under a conventional chemical farming methodology where the minerals were chelated and everything is kind of dysfunctional in there and you can eat that through that salad in a few minutes and be ready for your next dish because there was no nutrient density for your body to process your body's whipping that through the small intestine waiting for something real waiting for something nutrient dense that's going to put it to work and get the extraction process going and so americans in the 1970s 80s started eating more food to get after the diminishing amount of nutrient within the food at the same time the use of sugar fat and salt combinations as we started to get purified sugars things like high fructose corn syrup combined with purified salts like sodium chloride that we just covered combined with very drug drug like qualities of fat molecules we had had discovered how to create a cocaine response in the brain and so when that high highly processed fat sugar and salt combination hits the stomach it creates a neurochemical event in the brain that looks like cocaine and it encourages the person to eat more it shuts down the satiety center creates a pleasure experience and the person suddenly starts eating with two hands instead of one if you sit around a table you can observe this quite easily again do that giant you know salad from from the garden maybe a good glass of wine if you want and some home homemade bread put that on the table and watch the community consume that there will be conversation there will be a sense of relaxation there will be a sense of joy and that that incredibly french experience of joy to vive there that that emerges from that chemistry of of social and food magic that can happen there in contrast you take that same group of people and you go to a fast food chain you go to red robin or mcdonald's or wherever you're gonna go and watch the behavior in those first couple of minutes after the food is delivered there's almost no talking everybody moves very quickly to a two-handed eating approach where no longer is it a thoughtful experience of tasting each bite and explosion of flavors of all the herbs and spices from the garden on top of the the nutrient dense lettuces and all that where the body is processing it and you're having a spiritual space to to communicate instead as soon as that cocaine response kicks in your body says give me more of that and suddenly all of your attention zooms down to consuming as much of that on the plate as possible so the amount of conversation decreases and all this and so you you can see this almost in every single restaurant where things are buzzing and you're starting to have a social experience everybody's ordering food but they always forget to order the food because they're so busy talking and so the waitress comes back a few times to say hey did you get a chance to look at the menu you know as a i worked in a restaurant i worked in a restaurant when i was in college and i remember how frustrating it was when people were having so much fun together it was wasting my time and how i was failing to turn my tables over because they were hadn't even ordered yet they've been there for half an hour they finally order they keep chatting it's a beautiful time they've got a couple glasses of wine and things are going great and then the food gets there and and suddenly there's silence of the food at the table if that's the experience in the restaurant you know they've delivered the fat salt sugar combination in some form that's giving you a drug response to the food rather than a culinary experience rather than that kind of spiritual upload that can happen when you get a nutrient-dense nutrient-diverse food on your plate so for all of these reasons socially and you know culturally we began to lose the culture of food and i think that's what really led to the obesity epidemic in a lot of ways is as we started to increase the likelihood of that salt fat sugar combination on any any of these foods starbucks being a bizarre example of this right and so now we've got coffee in the morning that is creating these salt sugar combinations and fat that will trigger those cocaine responses a a starbucks drink i i'm not a coffee drinker but i go there and i'm always getting my matcha latte there and i'm listening to the orders coming before me and i i couldn't even repeat them to you because i don't know the words but it's like caramel macchiato something or other with a double stress of this and that and it's so confusing to me like how we how we got coffee to this point to be able to carry 900 calories into the consumer as their first intake of the day and there's piles of whipped cream on top of the coffee i mean it's obscene what we've done to coffee out of this kind of consumer drug drug dispensary that we call a starbucks and so that has kind of trickled into all areas where we've learned to do this and one of the devastating effects going back to that table of people that aren't talking to each other instead just rushing for the cocaine is that we started to eat alone and we started to lose community around food and certainly other social changes started to happen television went from you know three or four channels when i was a kid to 300 channels in the 1980s and suddenly you know there's cable and there's a whole phenomenon and all cable companies were in a contest to see how many channels they could pack into your monthly cable bill and all of this and then of course the more recent advents gotten totally out of control with all the streaming platforms and everything else but it's it's perhaps not coincidental that we started to create content demand at the same time we were creating drug experiences on the plate because in that cocaine setting you don't necessarily want social interaction you want more stimulus and so we started to create faster and faster content and if you look at you know the news that i grew up with when i was a kid which was like the the uh what was called world uh world news once a week with you know tom rather one of these guys it was so slow like you know it's one guy's face no cuts he delivers you know the headlines and news and maybe it breaks away at some point for some b footage out in the field with one of their anchors or something like that now you look at cnn and they've got a a cut every you know two to three seconds at the longest and often times even a couple cuts in in a single second where your brain is getting you know just inundated with stimulus and so we have become drug dependent in the whole experience of food at the same time we became you know a drug delivery system through media content and now some 50 or more of the meals that americans eat are alone in their car or on their coat on their couch and so that's a that's a frightening thing for me and it's really i think starting to get at the underpinnings of why did the obesity epidemic happen certainly there are you know biochemical reasons for it and there are stress factors that increase the likelihood that your body starts storing all of its calories as fat and things like this but i think it was really this transition from nutrient intake to drug intake from community around food to isolation and consumption and isolation of our food and so this is the crisis we're currently in socially and it was leading to this obesity epidemic and the simple conclusion that the food industry was able to do was was tell consumers well fat equals fat if you start eating fat then you're going to get fat this is so erroneous it doesn't make any sense in any part of history until we started processed foods and started breaking real food apart into these drug-like qualities of purified fats purified sugars purified salts and that's when we started into the drug campaign but fat does not equal fat and you can see this every single day if you watch sports or a great example is the olympics right you're watching these the most elite most successful athletes on the planet and the amount of calories they consume in a single day is phenomenal right and so if you look at the swimming competition michael phelps being the most decorated you know olympian in history i don't know how many gold medals he has now 28 or something ridiculous most decorated you know lean muscle machine you know athletic machine that we've ever produced as a human species and he's eating somewhere around 9 500 calories a day 9 500 calories a day and at least half of that is in fat and actually a relatively small percentage is in protein so proteins fat and carbs and he's not even eating well like he amazes me when you know i think he's gotten better as he's gotten older but historically he was eating you know processed bread with turkey sandwich and two bags of doritos like he was eating kind of crap food but his body was so revved up due to the exercise physiology he had created within his body he had learned how to release all of the energy that he was taking in into that light energy that would fuel the muscle the brain and everything else so his reaction time his muscle recovery time his muscle tolerance to the exercise in the first place all of these things were ramped up through a learning process of cramming fuel into the body and releasing that fuel what his mother did right and people have argued whether she could have fed him better or anything else as a kid he'd learn to eat you know relatively processed diet but what she did really well i think not knowing that family enough to really comment on this but what i see in any athlete that's been able to achieve that is at some point they were able to see food as fuel instead of food as a drug or food as the enemy and so this simple conscious awareness that food can be the energy for life isn't a very critical step in the way in which we ultimately process those nutrients in our body and so fat cells or fat dietary fat intake being taken into michael phelps will never turn into fat he's determined at the psychological level and at the cellular metabolism level that everything coming in is in abundance and should be burned right away for maximum performance contrast that to somebody who is living a lifestyle of a sense of scarcity at the cellular level where they're intermittently eating they don't eat some days they eat like crap and they only get in 1500 calories or maybe they go on a diet and they get 600 calories and then the following week they start emotionally binge eating because they broke up or they saw a rom-com that made them feel insignifi insignificant or whatever it is and so now they're they're binge eating and they'll get 3000 calories in a day it's that variability of fuel intake where the body doesn't know am i starving am i not starving is there plenty is there not and as that person starts to go into a fuel storage process due to a fear of famine due to a sense of the brain and at the physiology that there might be scarcity we start to store fat and that can be from sources of sugars or fats that we can go and convert that to visceral fat we can take either of these carbon chains that would be sugars or fats and put them into that that storage process so let's imagine that person who is not feeling like they're living their highest life does not feel fulfilled as perhaps the athlete does who is every day focused on doing their very best at something and know they're at the peak of their their entire you know global competition and they feel fulfilled because they know they're doing their highest highest good they're they're at their peak performance contrast that to somebody who is on the couch and feeling depressed about themselves and is starting to get overweight and suddenly everything turns into a vicious source of stress when the hypothalamus deep in the middle of the brain starts to send stress signals down to the pituitary gland it it sits at the base of the brain and we call it the master gland in the endocrinology field because it controls your adrenals your ovaries your testes it controls your visceral fat storage controls all kinds of different processes throughout the body thyroid etc and that master gland starts to shift its messaging to the liver and kidneys thyroid and everything else to tell it that it's in a time of stress there's war famine pestilence something is going on to put this creature in a state of stress and it starts sending signals to the liver to make sure that sugar and fat coming into the system is stored as as visceral fat initially which is fat stored in and around the abdomen which is the most inflammatory fat certainly associated with the kind of inflammation that then drives heart disease down downstream and everything else and so we started into this kind of chronic disease event with the relationship between stress storage of fat and inflammation and so that's where we were in the 1980s and it was too easy for the food industry to say well if you eat fat you're going to get fat it was so simple of an equation for the consumer that it was easy for us to be duped into a completely new industry of processed foods called the low-fat or fat-free movements so in the 1980s we see this explosion of low-fat and free compounds on the market low-fat milk low-fat butters you know low-fat oils it goes went on and on and and as that craze happened what happened is people who were already in a stressed state started consuming more and more processed versions of fat losing the natural balance between fats and carbohydrates in something like you know a plant structure or something like that they started to go to these highly processed foods low-fat yogurt was a big one i remembered always being in my house there's there's this belief that the fat was making people fat and so in this bizarre way the chemical industry created a problem and then created an actually worse version of the problem by increasing the amount of processing of all of our whole foods to give us the perception that we were doing something healthy for ourselves and so that really pushed hard through the 80s and 90s finally as you start to see you know the reaction to that realization what we had done we started to back off in the 2000s you see less and less of the the low fat and no fat stuff on the shelves and you started to see different versions of processed food that we can get to later but the the sugar industry was doing the same thing to us okay and so uh we were starting to be concerned about the amount of sugar consumers we were taking in and so we started the you know diet diet sweetener industry and we did the same thing again created a problem through fat salt sugar behaviors isolation from cocaine response social change all of this stuff happening and we created the bigger problems of the fat free and the sugar-free kind of phenomenon and the chemicals that we ended up creating to to be in those fat-free and sugar-free substances became uh real harbingers of massive amounts of inflammation potential and we saw the explosion of chronic disease accelerate again in the 1990s into the 2000s and so it's just been this extraordinary slippery slope for the american consumer further and further away from the nature of our food so i want to get now to really the fundamentals of you know what these molecules look like and how they're utilized in our body so that we can maybe find our way out of fear for fats and carbs and realize that they are simply nature's way of getting sunlight into your body and releasing that energy from the battery of these carbon molecules to make you run at your optimal state and if i can get you back to a state of feel realizing if i can get you back to a state of realizing that the food that you are growing in the backyard no longer has to be considered carbohydrates proteins or fat but all of it was designed perfectly for the metabolism throughout every stage of the microbiome and within your gut to the liver within your body to the bloodstream to the distal cell to the clearance of the the metabolic downstream products through the kidneys out of the urine that whole journey was created in perfect harmony with mammals and other animals multicellular life as a whole by the intelligence of the way in which life would emerge over a 4 billion year process of of kind of perfection and advancing of adaptation capacity and always the search for biodiversification within biology and so i want to take you out of food fear put you back in a relationship with nature and your food system to get you there so quick look at fats now the this slide here is showing you a simple saturated fatty acid and you see all those c's lined up in that kind of backbone there and then the h is hanging off of them at each point that is a simple fatty acid called saturated fat and it's saturated because there's hydrogens there's two hydrogens on every single one of those carbon backbones on the left side you see a carboxyl group which is carbon with two oxygens in the hydrogen there and so that little carboxyl group is what creates the the acid side of it of the chain there and so a fatty acid is a carboxy group with a long carbon string that's storing energy within the carbon bonds so the the little bar between the carbon and carbon uh all those little seas tied together is where we're storing light energy that's where we've taken the carbon out of carbon dioxide and turn it into this long string of carbons that are now carrying energy that we could then break apart within our bodies to release that light energy you've heard of unsaturated fats and that maybe those are better naturally occurring unsaturated fats are things like you'll find in a olive oil or some of these alternative oils to the the animal kingdom the animal kingdom makes mostly saturated fats the plant kingdom makes mostly unsaturated fats and so the unsaturated fat is missing the hydrogens off of a couple of those carbons so delete two hydrogens off of two carbons and you end up with a double bond between the carbons and that gives a bend to the molecule the way in which saturated fats are are stored within you know our tissues and process is typically in a pretty uh dynamic and diverse environment so that you don't get you know plaque buildup or stacking of those into something that would look like you know a glob of oil but if you put in a bottle just saturated fat it quickly kind of organizes it into a solid right so the electrical charge in there and so if you think about cooking bacon all the saturated fat comes out of that you got all that oils there and then you set it out and at room temperature that congeals into this white kind of lard-like structure that that is saturated fat that organizes electrically into kind of this low low state of going into a solid a room temperature transition to solid from liquid unsaturated fats will store at room temperature without combining electrically into a solid because of the bends that are in those carbon molecules and so you can store your olive oil in there in in the kitchen and will never turn into a solid at room temperature there's other examples of like a coconut oil and such that will have two parts you'll have some saturated fats some unsaturated fats and some will be liquid some will be solid at different temperatures and so you can get different amounts of unsaturated and polyunsaturated oils within different plant compounds where you'll have different melting points with the solids that would form there one of the most common ways in which fat is delivered from food into the body is in the form of triglycerides and as you can see in the upper right there your triglycerides are these you know three different saturated fatty acids that are then lined up on a short carbon molecule called glycerol and so in the in the blue highlight you have three vertical carbons all saturated with hydrogen that's a glycerol molecule that then binds to three fatty acids and that's called triglyceride and so triglyceride is a common way in which especially in meat sources will deliver fatty acids into the body now i wanted to show you a saturated fatty acid molecule as seen before next to a glucose molecule and so on the left the saturated fat on the right the glucose and in both of them you see a backbone of carbon line up there and on the carbon in the glucose the only difference is the amount of oxygen there and so suddenly you've got oxygens one oxygen molecule that's interlaced with the carbon hydrogen relationship at each point of the carbon chain and so the difference between a fat and a sugar is simply how much oxygen is present but keep in mind and remember that both fat and sugar have the the the exact same potential energy within the carbon cap there you're not going to get energy out of the oxygen and hydrogen on either of these molecules you're going to get it by releasing the the carbon that's in that central chain glucose when it's given the opportunity to be in in its natural state or even in an extracted state will typically not stay in that string but will actually combine into a classic carbon ring and so it'll be kind of that that long strand will bend itself into a ring shape whereas the saturated fat tends to to not bother bending because it doesn't have the oxygens to create the bend so because of the presence of all the new oxygen on that chain you'll you'll go to a ring type structure and there's three basic you know simple sugars in in the body which are glucose galactose and fructose all of them are ring structures uh that are there but it's interesting to note that both fat and sugar carrying the same number of carbons per gram of either actually have the same calories per gram and so for both fat and sugar you're looking at about nine grams per i'm sorry nine calories per gram and so you know for every gram of sugar you can multiply by by nine and you'll get the number of calories same thing for fat because ultimately the caloric energy within that food the amount of light energy that can be released from that food is going to be determined by the amount of carbon bonds that are are going to be broken the way in which we determine a calorie is we take one cubic centimeter of water and we put determine the amount of heat energy necessary to raise it one degree celsius and so one cubic centimeter water increases by by heat temperature by one degree celsius that's one calorie and so when you take you know one gram of glucose or one gram of saturated fat you're going to be able to increase that that temperature by nine degrees celsius you're getting nine calorie points out of there when you now think about the fact that your body is supposed to get in 2000 calories a day is what our usual recommended dose is as americans note again that michael phelps doesn't eat 2 000 but 9 000 calories a day when he's in competition that there's there's a huge disconnect between what the usda is telling us we should eat and what our optimal you know metabolic you know base rate is capable of being and so i believe that all of us are walking around at about one fourth of our full potential of metabolic capacity to think to fuel to to move to be creative i think humanity right now is running at about one-fourth capacity and so 25 of our our capacity and occasionally we see these athletes that learn to really push the paradigm into their full metabolic capacity as a human organism so here we are 2 000 calories a day but it's interesting to think about that original definition of the calorie year you're heating you know a single cubic centimeter of water 2000 degrees with that that input and so now you you extrapolate that through the body and much of the energy that you end up burning in a day has nothing to do with how much energy you're burning at the brain or the muscle it's actually maintaining core body temperature to maintain my core body temperature at 98.7 degrees fahrenheit i have to put a lot of calorie burn in there to make sure i'm heating the water all the time because i'm constantly cooling with the ambient temperature and so it's an interesting thing to think about and when you're thinking about energy burn uh one of the techniques that we tend to use in athletes to increase our metabolic rate is dropping their their temperature when you do a cold plunge your body suddenly realizes it needs way more energy release and so it will actually start putting the little mitochondria inside your cells into a proliferative phase where they'll start reproducing so you might start reproducing mitochondria so you can get more and more energy production more and more electrical release more heat energy to release from carbon bonds from fat or sugar to maintain core body temperature so just two or three minutes of very cold water exposure can suddenly induce this this stress response of oh my gosh we need more energy and you can increase that that basal metabolic rate with that cold water plunge and so this is a new tool that's been you know really recognized over the last couple decades and is used extensively now in elite athletes and of course the biohackers have jumped into this and all of that we've got this cool method of realizing that core body temperature is a huge determinant of your basal metabolic rate now consider your day are you walking around in an air-conditioned house at a temperature of 73 degrees and you get into a car and you adjust the temperature 73 degrees which happens to be skin temperature so 73 degrees is the temperature at which skin will will naturally regulate at a core of 98.7 degrees all of the way in which blood flow is controlled to the skin will maintain a skin temperature around 73. that's why when you walk into a house at 73 degrees you neither say it's cold or hot you're like oh it feels good in here suddenly gets to 78 or 80 degrees and now you're like it's hot in here your skin is having to dilate the blood vessels to get more more of your core body temperature to release out of the body to maintain core body temperature in a cold house you clamp down the skin to maintain heat in the core body and so this is an interesting way to go beyond exercise to think about how could you increase your basal metabolic rate and to allow your body to actually adapt even over short periods of time like a cold plunge to cold temperatures to increase the the metabolic demand in your body and so as we start to think through the the definition of a calorie we realize we're really talking about temperature regulation as much as we're talking about energy for muscle or brain or anything else once again i want to drive home saturated fat glucose per gram exactly the same amount of energy because they are ultimately the same source of energy which is carbon bonds so where do those carbon bonds end up so it turns out that both glucose and galactose and fructose and fatty acids of all shapes and sizes saturated unsaturated all of these none of these can actually be used by your human cell to produce energy which i find phenomenally interesting and gets into the origin of life on the planet and all this philosophical interesting stuff that we don't time to get into but i find it phenomenally fascinating that there was no multicellular organism on earth that could have survived without this tiny little bacteria called the mitochondria the mitochondria is a combination of two different bacterium that consumed one another a few billion years ago and so the outside structure is basically an archaea the archaea are a class of bacterium that are highly tolerant to a lot of different caustic environments and so the archaea first bacteria on earth many believe are able to survive in like the sulfur pits of the weird milieu of minerals and mineral pools volcanic material all kinds of different kind of caustic things sulfuric acid hydrochloric acids they can survive in these incredibly diverse areas and so these archaea as this super resilient kind of form of bacteria at some point managed to consume a methane produce you producing bacteria and so you get a whole methane-producing bacteria sitting inside of an archaea and they started to learn how to interact uh together and so these two very differently specialized membranes of bacteria started to develop unique structures once they were combined into a single structure the most unique thing that the mitochondria allowed for was a transition from fermentation which is an anaerobic production of of carbon energy into into electrical energy release to this oxygen present this form or aerobic metabolism and so suddenly we could use uh we could produce energy in oxygenated environments and the unique thing about the the whole structure of taking carbon in the context of oxygen into energy is it's about 10 times more efficient than fermentation or anaerobic uh digestion of carbon molecules and so what happened was there was a huge new potential for life on earth that allowed for the emergence of multicellular life which is far more complicated and far more energy intensive than the single celled life that you would find in a bacterium or a yeast or something like that and so we had this new potential for life when you know miraculously we had this the emergence of the mitochondria that could then start to fuel larger structures around them with an enormous amount of energy so the the eukaryote the multicellular creature ended up absorbing uh mitochondria into their life life form and so that was the emergence of you know plant life and ultimately animal life and ultimately the mammals and then humans we are heavily reliant on these little bacteria inside of our cells and if you go to any biology textbook or god forbid you go google it and you say mitochondria they're going to show you a human cell with like two or three mitochondria floating inside of it and they say hey this is the power plant of the cell and then i'll show you like a cutaway of one of the mitochondria to show that it's a double-walled kind of two bacterium kind of structure and all this they never mention that it's a bacterium which i think is a real discredit and a lack of reverence to the microbiome that i get frustrated about but that's that's a side probably personal problem nonetheless the mitochondria these bacterium inside there are depicted as two or three in each cell there could not be a more ridiculous underestimate of our potential life than that diagram because in every single human cell we're closer to 200 mitochondria in the cell and the mitochondria are big enough that once you get to 200 you have literally packed full the entire cytoplasm of the cell with these tiny little bacteria and they are bacteria they have their own dna their own that looks much more like a a viral genome uh they they have very simple typically only you know 30 little uh genes instead of our 2 20 000 genes in the nucleus of the human cell but you have all of these you know unique genetically unique mitochondria living with inside your cells and they can proliferate just like bacteria grow in a petri dish your mitochondria can divide and and proliferate within your cells irregardless of whether your cell is dividing or not and so it's a very cool thing that these bacterium have learned to be such an integral part of biology that we've actually forgot them to be something separate so some source from the mito microbiome and we take them on as if they are human human cells or or machinery within the human cell being human in nature and they really just aren't they don't behave anywhere near what we do but the reason we could never survive with these guys is because the human cell does not know how to use sugar and fat to produce energy it can't break those carbon bonds through any other mechanism so it waits there until the mitochondria consuming the glucose and fatty acids that are pouring into the cell from your bloodstream it's waiting for the mitochondria to take those up and turn them into carbon dioxide by taking that long carbon chain and releasing all the electron energy within that long chain of fatty acid or glucose you release the light energy so the purpose of mitochondria is to create sunlight within your body which i think is just eloquent and beautiful and it gets me excited and a state of awe over my mitochondria nonetheless as the mitochondria is doing this it it doesn't want either fat or sugar it can't use either of those molecules which is pretty darn extraordinary to start to think that we've spent such an enormous amount of time of media attention and women's magazines and you know science and development of diets and diet industries and keto guys and paleo guys and all this bs around argument over who should be eating fat and what sugar and protein and what should we eat my gosh everybody's got a different opinion in the end we can absolutely use none of it as fuel sugar and fat are not the fuel that turn into the release of carbon energy within the body first it has to be turned into an incredible molecule called acetyl coa acetyl coa is the combination of an amino acid building block with the output from two enzymes that have turned both the fat saturated fatty acid and the glucose into the identical molecules that are now infused with nitrogen and so you take saturated fat with carbon and hydrogen or the glucose with carbon oxygen hydrogen you put it through a single enzymatic step at the beginning of its absorption into the mitochondria and it suddenly has nitrogen infused on it and phosphorus infused and this nitrogen phosphorus combination with an amino acid turns into this large molecule called coenzyme a you know pictured here you can see how radically different that molecule is i from either the simple glucose or the simple saturated fat so we develop in a single enzymatic step this complex storage of carbon energy that can then go on to metabolize into light energy within the mitochondria that process is taking place in something called the krebs cycle and if you're anything like i was in college i have severe ptsd memories of krebs cycle i hated memorizing this thing memorizing all those enzymes and all the different structures coming off and the fad and the nad and adh and the fadh and all these metabolites were so confusing and never made sense to me at all until i finally got to the point where i was starting to understand nutrition as a carbon source rather than all these other molecules the long and the short of the krebs cycles is taking that complex molecule of acetyl-coa and converting it into ultimately atp or adenosine triphosphate which is pictured on the right here which is this phosphorus ribose and another form of carbohydrate and and the the amino acid structure there and so the atp is a final carrying point of the downstream breakdown products of acetyl coa to be an energy release system and at the point of atp function we start to release the the electrical energy from that final carbon bond structure of glucose and fatty acids and in that final structure you see far less carbon content because we've released so much of it as co2 and so we create atp and co2 and water as the main byproducts of the krebs cycle as we release the carbon energy from from the original glucose and fatty acids that had entered the cell and then were transported into the mitochondria by acetyl coa and released that so it's a beautifully complex process and i just marvel at the complexity you start to really question again what is the origin of life how did this level of complexity of function and structure and breakdown of light energy and the buildup of co2 into light energy within a plant than within food then into a glucose molecule and into a fatty acid and then to then depend on a mitochondria to come out of nowhere to come and digest that back into light energy so the very first multicellular organism could occur it is so eloquent it is so beautiful you and i do not have the cognitive or intellectual capacity to imagine the miracle of life life is so much more miraculous than anybody can ever tell you and if they're going to dumb your life down your life experience of energy or least down to a diet there's a serious problem and so i want to break your relationship to any form of diet industry and that includes your identity as a vegan or a paleo or just an omnivore american whatever you identify yourself as that identity is a real problem food as fuel is as far as it should go if i start to say that i am a vegan i have dumbed down my entire intellectual capacity to be a spiritual being connect with consciousness move into a knowledge field of co-creation with the universe and i have now embodied myself in a description of the sources of micro and macronutrients that i'm willing to consume and that's who i am it it's so fearful how we are able to put labels on things on little tiny philosophical beliefs around food and then screw up our entire relationship to the food through that and we have emotional connection once we do that right once you say i am a vegan there's a little bit of judgment to everybody else around you especially those people that keep asking where do you get your protein from you're pretty much ready to shoot those people and so there's this you know frustration that emerges there's there's hostility that emerges there's a sense of guilt that emerges from people who are in conflict it's it's very much how religion can take spirituality into a a polarized environment and so i want to free you up of that if somebody starts talking about what diet they're on or who they are as a vegan or a non-vegan or whatever they are i want you to just rise above that conversation just float above it for a moment connect spirit imagine the sunlight powering a plant to take carbon out of the atmosphere in the form of co2 to power it into long chains of carbon that are now being carried through your bloodstream to this extraordinary garden of mitochondria within you this massive bacterial microbiome within you that's going to release that light energy again take yourself through that process a couple times and then focus back in on the conversation and have a light spirit about the whole thing there's no reason to have any heaviness about who you are what you eat anything else this is an opportunity to put you back in a spiritual relationship with the gift of biology on the planet which i can't find a bigger gift than the food system itself we were created as homo sapiens to be sensory beings i i was recently told by one of my intuitives that i work with that i i should start studying the hedonism as a science and when i first heard that of course the maybe it's just a male brain problem thinking things was that something about sex or am i not being craved enough in the bedroom you know all those funny things go through my head and so it's weeks before i get to this because as a typical american male i'm probably insecure about my sexuality on some level and everything else i'm thinking why am i having to study this like i'm so good at this biology stuff over here and i love my microbiome science why am i going to go study hedonism finally i came up and i knew i was about to see her again and i knew she was going to ask if i had looked into it and so i i started looking into it and the first book that pops up for me is of course epicurus who was a greek philosopher and epicurus had decided in his philosophical view of the role of humanity on the planet that our highest purpose the highest vibration and purpose of humanity was to experience pleasure and the way in which he explored this was through food and so of course his name epicurus became the root of of the the science or practice that we now call the epicurean there or the those that are curious about food the epicurean is there is that kind of foundation of the realization that epicurus came to was that if you look at the functions of the human brain it's entirely a sense organ right so we are a sensory system that can walk around and we can do things and all that but it seems that the only purpose for doing anything is so that we can see something taste something feel something experience a sensation of some sort smell rose see the rose give the rose to somebody to have another experience of their smile when that hits our neurologic system when we see that smile and so at deeper i i dove on epicurus who of course his whole philosophy became known as what we would then then know as the field of hedonism that kind of was another philosophy that emerged in the following couple hundred years but hedonism is the whole concept that we are incredibly designed to experience nature and perhaps most of all incredibly designed to experience food perhaps better than any other animal on earth and so that is fascinating to me and i think it's where i want to kind of end this kind of thought process for you as you're starting to think about a different relationship to food is your highest purpose your high-risk vibration to observe and experience the beauty of nature is through your connection and sensory experience of that nature and your food is an incredible source for that to give you just you know a little bit of you know contrast to that i want to take you over quickly to a thought process on sugars here and so as much as we've confused fat for the fat that we accumulate in the body when in fact that's just the formation of stress stress inducing fat storage because of a sense of adversity a sense of scarcity so we start to store sugars and fats as peripheral or visceral fat all of that's there but i want to do a little bit of a dive on sugars here the sugars that we covered there i kept showing you glucose but they come in in three different ring structures again because of the oxygen that's now on that carbon or strand that you would normally have straight in a fatty acid it creates these ring-like structures and so glucose has got a six carbon structure to it fructose is five carb four carbons and an oxygen in a ring and so you've got carbon and glucose that then can combine into what's called a disaccharide through a combination of oxygen binding that then gives you these two rings and that's called sucrose and so the single monosaccharides that we have in the bloodstream the single sugars are glucose fructose and galactose and then when you start to put them together into different combinations two of them together become sucrose and sucrose again is is common in plants and and that's the typical sugar in something like corn or whatnot and then we create high fructose corn syrup when we break those molecules apart through an enzyme process to create then combinations of monosaccharides both glucose and fructose in in combination a single liquid nature doesn't like that nature if it sees glucose and fructose will typically create the disaccharide sucrose from it which has a lower glycemic index if you have purified glucose or purified fructose you have a relatively high glycemic index of the two glucose is the most potent glycemic index is the amount of blood sugar that it reads in the body so in glucose it's actually five carbons in an oxygen and in fructose here four carbons and oxygen so there's less potential energy in the fructose than the glucose molecule so we consider the glucose at this higher glycemic index this higher sugar energy content than you would from the fructose nonetheless the body likes to decrease that whole glycemic potential by starting to string these together so that it can't be metabolized as quickly it slows the movement of carbon release in the bloodstream when you consume something with sucrose in it rather than a purified sucrose fructose mono saccharides most of the sugar in plants which i find amazing are actually polysaccharides where they start to line up these very long glucose molecules and so all those five carbon rings with the oxygen by making the completion of the ring those those those glucose molecules can line up into these complex superstructures that we call starch so when you eat a potato you're eating a vast amount of glucose potential energy but it's in such a form that it actually breaks down completely differently in the body it's a very slow release of energy and so when you eat a sweet potato your glute your blood sugar is not going to spike as it will if you eat you know the same number of of calories of simplified sugar that's stirred into your coffee in the morning and so simplified sugar releases its energy very quickly and spice of of sugar can occur in the bloodstream as it's released very quickly from the liver and the rest polysaccharides these large starches for example can be very slow release energy forces for the body and so if you haven't read i think it's mcdougall's book that's the the starch secret and he really points to being able to reverse diabetes by giving these whole starch sources to people who have now identified themselves as diabetic or somehow sugar sensitive you give them an entirely carbohydrate meal in the form of starches and they actually get less insulin resistant they actually lessen their diabetes rather than increase their their propensity for it it goes far beyond the beauty of starches so these are some other examples of naturally occurring polysaccharides in the body and most of these are considered fibers and so cellulose is the most common of these these occur in whole grains green leafy vegetables beans peas lentils you go on down the list and cellulose is this beautiful structure that is not absorbed at all in the body as you would with with starch and and glucose and fructose and sucrose and all those those are absorbed very quickly instead these large dietary fibers especially especially the insoluble fibers stay in the gut and function as a a compost source for the bacterium of the gut and so these act as incredible accelerators of microbiome diversity and ecosystem and all of that and so it's critical that we get more fruits and vegetables in our diet so that the carbohydrate work we're consuming is what we call complex carbohydrates so all of these on this list would fall into that category of complex carbohydrates simplified carbohydrates would be the glucose galactose fructose sucrose as well so the polysaccharides are the super power charge source of life within you as the microbiome starts to thrive inevitably on this journey into the the breakdown the slow breakdown of these carbon chains rather than the quick release in the form of simplified sugars inulin is an interesting one naturally occurring one in wheat onions chicken root leeks this has become a food additive known as a prebiotic i am not a fan of prebiotics because they have divorced these long you know chains of polysaccharides from their original complex of other forms of fiber as well as starches as well as simplified fats and sugars that originally came in that food to deliver the the perfect you know match of microbiome to macronutrient micronutrient delivery systems and all that so anytime we take something that's good and then purify it we tend to screw up the way in which it's used in the body and i really believe that happens when you're taking high concentrations of inulin as a prebiotic or something like that and so i'm a huge fan of consuming these in their original form and in the onions you're cooking the chicory root the leeks all these different compounds so that's the right source for something like inulin inulin interesting is a long chain of fructose and glucose and so it's longer chain version of of of the sucrose disaccharide keep adding those together and you end up with inulin which never really gets absorbed as a sugar for the bloodstream instead it stays in the gut and breaks down slowly to fuel the the bacteria in the gut to a bigger biodiversity and a more vigorous life cycle there beta glucan pectin psyllium husk all of these are roughage within the food that we consume and they play different roles within the diversification of the bacteria in your gut and everybody has probably heard that cardiovascular disease and cancer has radically changed in its risk profile if you consume more fiber and so the fiber what we call fiber being these long polysaccharides are carbon sources for the microbiome not for you and it's important to realize that 90 of the enzymatic work done in the human body is not done by a human cell at all so everything we've talked about about the coolness of mitochondria releasing energy for the human cell that's ten percent or less of the energy activity within the body ninety percent is done by the bacteria within your body the bacteria on your skin the bacteria within your gut the bacteria within every single organ system and so we have bacteria teeming all over the place that are doing 90 percent of the work in the body and these polysaccharides are their best source of nutrient they don't have mitochondria in them so they don't do any of that aerobic experience they need a fermentation process of these long polysaccharides for their fuel source and so eating fruits and vegetables is the only way that you really fuel energy there so when you hear some paleo person talking about all the meat they eat and everything else you know they're lacking any you know all of the ideal foods for their microbiome so they're becoming microbiome deficient over time and they're going to start to rely more and more on fermentation of proteins which is a very caustic process for human biology and so meat without carbohydrates is really damaging to the system and undermines the vitality and biodiversity of your microbiome and so as a plant-based dude i just freaking love plants of all sorts sizes all of this because i know that the primary purpose is not even for my cool mitochondria and human cells it's for the the six pounds of bacteria that i carry around in my gut that are going to do most of the work in that i need done in a day and so they're going to detox my body they're going to do a lot of the metabolic you know clearance of toxins they're going to prepare all of the bio availability of the nutrients i'm going to ultimately absorb and someday pass on to those mitochondria and the rest and so i want you to start to really just appreciate the the abundance that that lies in the carbohydrate world especially the complex carbohydrate world of the fruits and vegetables that you're consuming on a daily basis and you'll notice if you go down that list of sources for these polysaccharides none of them are animal sources all right so stepping forward again looking at the ways in which we have dumbed this thing down so we've gone from those long polysaccharide chains and starches and all of this down to simplified sugars and one of the frightening things that's very hard to find teased out in the literature the last article i really read on this was almost 20 years ago now but the process of enzymatically breaking apart the disaccharide of fructose and glucose that is the form of sucrose that's naturally occurring in corn and when we break that apart into high fructose corn syrup which is a combination of the monosaccharide glucose and the monosaccharide fructose the fructose is actually in the mirror image of what it should have been and so a naturally occurring fructose that you would find in an apple for example it's in the in the d fructose shape these these look like the same molecule left and right here with the exception of that o h group at the bottom on that last carbon and so what it's showing you is they are the mirror image of one another the d frictions and the l fructose of the mirror image but they can't be set on top of each other because they actually aren't the same molecule they have actually a different bend in their structure due to this hydroxyl group on the on the opposite side of the carbons and so when we create high fructose corn syrup we're giving you a simplified sugar that is of the wrong shape and the result is pretty bizarre instead of being able to be processed as a monosaccharide sugar when you drink a high fructose corn syrup soda you go get a big gulp or something like that and you just consume 400 500 calories of high fructose corn syrup and if you continue to measure the blood sugar over the next hour or two you find out there it's no blood sugar excursion the blood sugar never shoots up which is an endocrinologist was frustrating when i first saw those studies is like wait is this like some sort of super diet food like you can actually consume as many calories of simplified sugar as you can and you never write raise your blood sugar whereas if you drink you know like or just eat an orange your blood sugar goes right up because it's d fructose d fructose goes in the bloodstream quickly so what's happening with l fructose remains really a bit of an unsolved puzzle in in science right now but what we do know is that the the pathway that it follows metabolically through the liver releases triglycerides from the liver and so you get a cholesterol response a triglyceride response from consuming high fructose corn syrup instead of a spike in blood sugar and so it's a very bizarre situation with l fructose where the body is so confused as to do with it it sends out a stress response of of cholesterol triglyceride released in the bloodstream as a stress stress response from brain to peripheral tissue to liver and so we're inducing this chronic stress response with high fructose because it's a non-natural occurring shape same overall molecular content same number of carbons oxygens and hydrogens but it's the mirror image of the the original origin fructose that you would find in an apple so that's kind of your your art world of high fructose corn syrup and then of course we had to go one step further when it was like this huge press to get sugar out of sodas and they came up with nutrasweet or aspartame and nutrasweet is a compound that has almost no resemblance of a sugar in its original thing in fact it's an alcohol and so aspartame or nutrasweet is aspartic acid combined with an amino acid called phenylalanine which is one of our essential amino acids and methanol and so it delivers methanol and the overall experience of this molecule when it touches the tongue is it triggers the same sensory response of sweetness and so as a boon that we can have a sweetener that was not a a complex carbohydrate or simplified carbohydrate at all but was instead an alcohol alcohols are a form of you know carbohydrate of course but they don't have the same structures of any of the the saccharides mono or otherwise that we've discussed the scary thing about aspartame is that when the aspartame hits the liver similar to the confusion that it gets when when it takes the l fructose from high fructose corn syrup and turns it into triglycerides there's no sugar excursion that happens when you drink nutrasweet so it looks like okay perfect diet sweetener gives you this sense of a sweet soda without your blood sugar going up great that's good but the downside is when this complex molecule goes and metabolizes through the liver it releases methanol from the overall structure methanol is also referred to as wood alcohol it's a common alcohol that's that can be made when you don't run a alcohol still correctly and so one of the common phenomenon of of the bootleg liquor industry in the early 1900s and all of this was that a lot of these stills being run in backwoods of west virginia or whatnot were not being set up correctly and they were getting instead of ethanol they were getting methanol wood alcohol and these guys drinking their own wood alcohol would suddenly develop blindness because it turns out that wood alcohol is a potent toxin to the neurologic system specific to the way in which you see the world so if you really want to screw up you know the way you see the world and your ability to see the beauty of it drink a lot of aspartame but it actually gets grosser than that is that once methane i'm sorry once the methanol goes back through metabolism in the bloodstream it hits your liver a second time it's turned into formaldehyde and so at each step you can see this the massive simplification of this small carbon molecule as it moves from this complex aspartame to methanol to formaldehyde your body is trying to break this thing down into something that it can deal with formaldehyde is something that i can deal with because it's a fat soluble toxin and it can push it out of the bloodstream into fat cells to keep it away from the blood vessels because it's a very caustic compound if you've ever gone through gross anatomy in medical school or any otherwise and you smelled all those you know fixed bodies all that time one of the main chemicals of course in there is formaldehyde so we we stabilize the decomposition of cells by by pooling them in formaldehyde that keeps the body from being able to exchange hydrogen and oxygen that would lead to the decomposition of of the carbon substrate of your body and so formaldehyde kind of freezes metabolism altogether and kind of blocks the ability for anything to break down so if you soak a body in it won't decompose as quickly but on the bad side if you're drinking a lot of nutrasweet containing beverages a lot of diet sodas you are preserving your fat in such a way that it can't mobilize and so you're locking a toxin that shuts down metabolic capacity and exchange of information and energy inside those fat cells when it fills with formaldehyde and so you know i recently saw bill's brain on netflix so you got you know wealthiest guy in the world in the universe whatever he is now and you've got bill consuming insane amounts of diet soda the whole time and so there's a part of me that wonders if there's not a maleficent bone in his body but he's so full of formaldehyde that he can't make any sense of the world that he's living in and he's in a fight-or-flight state to try to figure out how to solve for humanity's problems and coming up with all the wrong answers because he's got so much formaldehyde in him well whatever happens to bill what i can be confident is when he passes away his body's going to decompose slower in the grave than mine and so maybe that's his victory he will he will be longer lived in the grave than i will be i i will be worm food before i know it and so in this bizarre way as we consume a massive amount of formaldehyde through our our artificial cigarette systems we're shutting down the ability of those fat cells that are now storing that fat soluble toxin to get back in the game to release their fatty acids back into the the game and release energy and so we're gumming up the system and so if you if you have to kind of back up for a second and wonder why we behave as we do as humans right now while we are sitting on couches sitting around eating alone becoming more and more obese with every passing decade it's because of this incredible mix of chemical dependence that we've created as we have created so much fear of fat cholesterol salt sugar and the rest we have created so much food fear that we have adopted a purely chemical you know food system that functions as a drug delivery system so that we become more and more dependent upon it over time and metabolically it keeps slowing us down more and more such that a revolution seems unlikely we are too exhausted too fatigued the number one complaint in all primary care offices throughout america now is chronic fatigue and sleep disorders rather than the back pain that used to be our problem we used to have back pain because we had financial stress and stress around the family as we we can discuss later and things like that but you know right now our crisis is one of the lack of fuel at the cellular level because we have lost our our true connection to sunlight through our carbon matrix hey i'm glad you enjoyed this lesson we have more lessons on the way so click the notification bell below so you don't miss our weekly videos i'll see you there

Channel: Commune

Views: 133,156

Keywords: wellness, well-being, commune courses, commune, health, nutrition coaching, spirituality, podcast, mental health, personal development, holistic practices, carbs, carbs food, are ccarbs good, are carbs good, are carbs good or bad, are fats good or bad, are fats healthy, what are healthy fats to eat, should i eat fat or carbs, are healthy fats bad, are unsaturated fats healthier than saturated, what are the healthiest fats, healthy carbs vs bad carbs, zach bush md, dr zach bush

Id: l0rbShSU3_s

Length: 73min 44sec (4424 seconds)

Published: Tue May 24 2022