Clogged arteries? the oil free diet to reverse heart disease with Chef AJ

Clogged arteries? the oil free diet to reverse heart disease with Chef AJ


Nick: Dr. Nick Delgado here. I have a very important message for you that
might very well save your life. I’m here with my dear friend, Daniel Wynn
[0:00:08] [Phonetic], and Daniel, you and I have known each other for quite a few years
and it’s interesting that we both have had experiences with family members who have tragically
had a stroke. My father had a stroke. You mentioned your brother had a stroke. Daniel: Yeah, my brother had a stroke. He’s younger than me by five years. He hadn’t been taking care of himself and
then tragedy affected him. Nick: Right, and part of the reason you’re
here for the Lifestyle Medicine Training — and it may be confusing for people to hear lifestyle
medicine. Really it’s about whole food eating and oil
free and making the foods tasty and exercise and stress management. There’s this common term going around, moderation. We can cheat off and on our diets. We can moderate. We can have alcohol when we want it, we can
eat some candy here and there, but the body’s never not watching. The body is always vigilant, right? Daniel: Yeah, it’s what I call the big lie. We lie to ourselves. You ask me how I’m doing about my diet and
I’m going to say, “Yeah, Nick, I’m doing great. I’m having a salad with every meal.” In the meantime, I’m loading it up with dressing
and salt and whatever — Nick: The dressing has oil in it, loaded with
fat, right. Daniel: But I think because I’m eating the
greens, I’m doing green every day. Nick: Yeah. So with that, I think that people need to
recognize it’s not that we’re some kind of extremists in terms of advocating a diet. We’re really talking about what nature provided
us from the beginning of human history. There’s more than enough evidence to show
that even Paleo, a Neanderthal man was actually eating largely vegetable whole foods. To catch an animal and eat it raw, and they
didn�t even have fire, there’s a lot of evidence to show that the human body does
best on a plant-based protein diet, but at the same time, we all face aging, so we have
to look at this whole prospect. I know you’re now about to have your second
child and as a father at age — Daniel: Fifty-seven. Nick: Yeah, let’s just say 57, I too had my
fifth child in my mid-50s. Chef AJ: Alrightey, sorry. Nick: Come on in! Join us. Come on in. It’s all good. So I’m here with Chef AJ. Go ahead and have a seat. Jump in, we’re good. We’re good. We’re going to have an amazing talk today. Chef AJ: Oh, thank you. Nick: And you know, one of the great things
was that when people are embarking on a healthy lifestyle, the biggest objection is will this
food taste good and can I lose weight? Chef AJ: Well, absolutely. I’m blessed that I’m also a chef, but I was
also somebody that used to weigh 200 lbs and being a chef helped me because I knew how
to make food taste delicious without using things that would make me gain weight or not
lose weight, and so you can actually have both. You can have — as the metaphor says — your
cake and eat it too, so to speak. You can have your kale and eat it too and
you can actually make it taste delicious. Nick: In your new book, are there before and
after pictures? Because you showed slides. Chef AJ: Yeah. I just got the first draft from the editor
yesterday and colored pictures can be really expensive, so I don�t know if we’re going
to have those pictures in the book. Nick: Go for black and white. Chef AJ: Go for black and white, yeah. That’s not a bad idea. We do have a lot of testimonials. We should. We should do that. Nick: It’s dramatic. It’s great. It’s like my original when I weighed over
220 and — Chef AJ: I know. These pictures are so motivating because people
see that it’s possible. It’s not a trick. It’s just understanding what foods to eat
to nourish your body. It was funny because the ones that nourish
your body are the same ones that cause you to lose weight. It’s sort of obvious to people that grew up
in other cultures because I had a Lyft driver from Uganda and even though he wasn’t vegan
or vegetarian with the exception of small amounts of meat, we basically eat the same
way. And people that live in parts of the world
that aren’t fat and sick eat the same way that our ancestors ate throughout most of
human history, whole foods, fruits, vegetables, who grains, legumes. They didn�t eat oil. They didn�t eat sugar. They didn�t eat flour. They didn�t eat soy or drink alcohol or
coffee. These are all modern — I want to say conveniences,
but they don�t seem very convenient. Daniel: Vices. Chef AJ: Well, yeah. It’s just so funny. People come to me and say, “Well, I would
do your program, but I can’t give up�” It’s always this and this is the thing that’s keeping
them fat like, “Oh, but I can’t give up my wine. I can’t give up my cheese. I can’t give up my chocolate, my pizza, whatever,
my burger.” Well, then I guess you can’t do it. If you think you can, you’re right. If you think you can’t, you’re right. You’re always right, whatever you think. You know that. You know a lot about the mind, so it’s whatever
you tell yourself. Yeah, it’s true. We showed equipment like the air fryer, which
is a weird word because it doesn�t fry, but we made those brussels sprouts and people
were going crazy with the balsamic glaze. It’s made in 20 minutes in this machine called
an air fryer and people say, “I don�t even like brussels sprouts.” Well, yeah, neither did I. A lot of it is how you cook it and how you
prepare it. [0:05:06] Nick: Fantastic. Hey, Daniel, didn�t you love that chart
that she showed about caloric density, showing us how important the foods that we eat, you
always have to ask the question. Does it have its water and fiber still intact? Is it calorically dense? In other words, is it over the top? If it doesn�t have that extra fiber and
water, is it what? Concentrated in fat? Is it processed? Has it been altered? Did that have an impact on you, Daniel, in
watching Chef AJ? Daniel: Definitely. Chef AJ has a chart and she goes, “Eat to
the left of the line,” and eat to the left of the line is basically where you’re eating
foods that are high in — there you go. Chef AJ: I just finished the lecture and my
bracelet says eat to the right. I don�t normally carry the manual around,
but I just finished a presentation. Daniel: But great example because she was
saying you could eat one piece of chocolate or 15 strawberries or 20 oranges. Nick: Was it 71 oranges equals what? Tell me the list. I love that. Chef AJ: It wasn’t a calorie by calorie comparison. It was fat because fat is the most calorically
dense macronutrient. It takes up less space in your stomach, easier
to overeat on, doesn�t have any fiber, so it was one donut or 71 oranges have the same
amount of fat, and I don�t know anybody that can eat 71 oranges. Nick: I got a few monkey friends that might
be able to come close. Life is so spectacular when you realize at
the cellular level, and I’ve been doing live blood microscopy for 40 years and I show people
the impact of eating highly concentrated, processed foods. And it’s really strange to me that this whole
wave of this Keto thing of avoiding carbs, eating all these oils and fat and bitter chocolate
and coconut oil — Chef AJ: There’s a doctor named Evan Allen
and is a plant-based doctor in Vegas and he was in that film “Eating You Alive”. There’s a book, “The Miracle Coconut Oil Cure”
and he said the only miracle about coconut oil is that people actually eat it. Our ancestors really ate coconut oil? They couldn’t even open coconuts. If you want to eat a coconut, eat the coconut. Nick: The coconut meat. Chef AJ: Yeah, if you want to eat the coconut
meat, but I just don�t understand how people say olive oil is healthy. Let’s say it is, but if there’s something
healthy in the olive oil, wouldn’t it have been in the olive? So why not eat the whole food? I don�t understand how people think that
processing food, stripping it of its fiber and nutrients and phytochemicals now all of
a sudden makes this healthy food, especially heart-healthy. It’s insanity that people actually think that
eating fat is good for them. I’m not talking about eating nuts and seeds
and avocado. That’s a whole different ball game of whole
food fats, but how eating processed fats like oils could actually be good for them, and
you showed in your excellent YouTube how to become diabetic in six hours that it’s the
exact opposite. I think it’s a triumph of marketing over science
honestly. Nick: Well, Daniel, you grew up in the marketing
world. You were one of the first to, “Nick, you’ve
got to go to these conferences where these great internet marketers are teaching people
how to sell ice to Eskimos.” I said, “Well, I’m planning to sell the truth”
and you said, “Nick, you’ve got to get over there.” So tell me about these guys, Dave Asprey and
all these Bulletproof guys. I don�t know of the other marketers, but
they’re great marketers. They’re incredible marketers, but they’re
sincerely wrong in what they’re marketing. Daniel: Well, there are a lot of people that
are selling the sizzle, not the steak. They’re telling you that all the answers are
in a pill and they have no medical background. They have no cooking skills like AJ, no PhD
like you, but yet they’re out there selling these different nutrients and pills or solutions
because people want to take a pill. They don�t want to take the time to learn
how to cook. They don�t want to take the time to make
a container full of food like that that Nick carries around. Nick: Every day of my life. I carry whole foods with me every day of my
life. Chef AJ: And I have the same thing downstairs. Wow! Good for you. Nick: We’ve got some Asian pears, some apple,
and then — Daniel: You mean you can’t take a pill for
that? Chef AJ: You know what they say, a pill for
every ill, right? Dr. McDougall has always said people are looking
for good news about their bad habits. Nick: So you’ve got asparagus, you’ve got
cucumber, some olives, some baked potato. I have some Thai mango salad mixed in. It was kind of a mix of three different leftovers
all in one. Chef AJ: It’s like me. I take my trough everywhere I go. Nick: But it’s routines like this, so can
you give us some more tips about healthy eating and being on the go? Everyone complains, “I’m too busy to eat. I’m on the go.” Chef AJ: If you’re too busy to eat healthy
then make time for your chemotherapy or bypass surgery because really you’re either going
to pay the grocer and make time for it or pay the doctor. I did a webinar on my website, eatunprocessed.com,
called “How to Eat Healthfully Anywhere!” I’ve been traveling for six years nationally
and internationally and if you don�t have your food with you, you can’t expect the world
to have the food that we eat out there, not healthy food. Exceptions, you can now get an apple and a
banana and oatmeal at Starbucks, but that’s pretty much it. If Americans eat less than 10% of their calories
from fruits and vegetables, you’re not going to find it out there, so you have to bring
it. [0:10:05] So I travel with a cooler. You can take an ice chip through TSA as long
as it’s frozen. I travel with my Instant Pot electric pressure
cooker. You’ve got to do what you’ve got to do, but
having a slender body and a stable brain, when I did not have that for over 50 years,
it’s worth it to me. If you have a baby, you take a bath with the
diaper and the rattle. You have to treat yourself the same way and
you have to make it a priority. And once it’s a priority, it becomes second
nature. I’m sure that it wasn’t hard for you to throw
that together this morning because you’ve been doing it for 40 years, but of course
when you start out, it’s like learning a new language. You’ve got to figure out how to conjugate
the verbs. You’ve got to figure it out, but the thing
is if you’re caught hungry somewhere, you’re not going to make a good choice, but I always
have food with me no matter where I go. I can’t imagine not having food with me. I always have some kind of fruit, some kind
of vegetable, and some kind of starch because you can’t just take — fruit for me is not
enough. I’ve got to have some sweet potatoes, potatoes,
and it is hard. The world is not set up for us to succeed
in this journey. Nick: Well, when you say hard, it’s a matter
of planning, and I think people can have goals about weight loss. It’s more a matter of routine, so the time
it takes someone to make coffee, I can throw a blue ice at the bottom of my container,
grab some leftovers because I already have the containers that slip into my container,
boom, boom, boom, I’m literally out the door and then I don�t need to have to waste time. And I say waste time, just standing in line
at Starbucks or to go to lunch and it’s too busy and there’s no time to get to your lunch,
and then you end up sacrificing your health because you end up giving into maybe a donut
or a drive thru or something. Chef AJ: And it’s cheaper. It’s so much cheaper to bring your own food. I bring my own food to conferences because
these are prepaid. The waiter doesn’t care if I eat my food instead
of their crappy food. It’s amazing. Nick: Even at health conferences, at doctors’
conferences, you see them eating things that you’re like, “You’re kidding.” I’ll take an Uber when I land to wherever
I’m at. I’ll take an Uber, I’ll stop at a grocery
store, load up whether whole foods or even just the organic section of a grocery store
and I’ll load it with stuff, take it to the room. I’ll say, “I’m diabetic. Can you bring me a refrigerator?” Chef AJ: Oh my God, we’re cut from the same
cloth. I’ve been doing that since I’m 27. Even before I was healthy, I was just a regular
vegan — Nick: Well, I was diabetic for six hours when
I drank the olive oil. Chef AJ: That’s true. So I’m going to drink olive oil so for six
hours, I can be diabetic and I’m going to say that. No, but I’ve said things like — I’ve asked
them to take the snacks out of my fridge. “Oh, we can’t.” I said, “Look, I’m an alcoholic. Get that out of the room,” and then I have
a mini fridge to my disposal. Nick: I’ve got to use that one. That was good. Chef AJ: I have been a diabetic and alcoholic
many times just to get my needs, but here’s the problem. They’ve gotten smart to me because apparently
they don�t have a fridge for everybody in some hotels. My friend got to the conference first and
I said, “I need to refrigerate my medication.” They sent up a fridge this big just for medication,
so these hotels are getting smarter. Nick: Hold on. I go up the hallway if they don�t give me
a refrigerator and I get the ice and I already pre-bring certain containers even if I have
to go to Walmart and buy a few containers and then throw my food in with the ice, so
I just ice it. I’m not going to sacrifice my health. It would be like Daniel. You’ve told some bad news that your brother
had a stroke, right? You heard that and you’re here at the conference
for a reason, right? Daniel: Yeah. I’m here to listen to AJ and I’ve been listening
to you for a while. I want to stop telling myself to lie that
I’m eating healthy because I eat half the stuff healthy and I ignore the half. When I’m here today, this weekend, I’m going
to go all the way 100% because I was eating the oils. I was eating the dairy and I was eating the
meats, but I wasn’t eating them every day, so that was a big lie to myself. Nick: Yeah. So what do you find, Chef AJ — we go through
life and we struggle. More than 90% of people are overweight and
a high percent are obese. We have cancer. We have heart disease. We have diabetes. We have high blood pressure. Dr. Greger, our friend, says 17 of leading
20 killers could be eradicated according to his book “How Not to Die”, so where are we
at with this? Can we influence people out there to just
give it — how long would you say? If they give it three — I tell people three
to seven months. For me, seven months. In seven months, I dropped 15 lbs of fat and
gained 5 lbs of muscle now at my age. Chef AJ: Yeah. I think a lot of people say, “Oh, 7-day challenge,
21-day challenge,” but the reality is I think you need at least three months because there’s
a process that occurs called neuroadaptation which happens with your taste mechanisms and
your brain chemistry. For example, if you go to a movie theater
late and you arrive and this movie started and it’s really dark in there and you can’t
see anything, but if you just stand still, your eyes adjust to the level of darkness. Well, that has to happen with taste because
we’ve eaten such hyperpalatable, hyperconcentrated foods with sugar, oil, and salt for so long
that the way of eating that we recommend that taste delicious to us now will not taste good
to most people, but if they give it time, they will. [0:15:02] For example, some people grew up drinking
whole milk and then our parents switched us to nonfat milk. And when we first tasted the nonfat milk,
we were like, “This is disgusting.” I mean, I think milk is disgusting, but I’m
talking about when I was little. Daniel: Coconut milk and whole milk. Chef AJ: Right, but what I mean is when I
grew up — I was born in 1960 and when they switched us to nonfat milk, we were like,
“This tastes terrible. It tastes like water.” And they’re like, “Well, you’re going to drink
it and that’s all there is because the news said we can’t…” And then we got used to the nonfat milk. We neuroadapted and every now and then, we’d
go to a friend’s house that had whole milk and we’re like, “Oh, is this paint?” So that happens with foods high in sugar,
fat, and salt. When you get rid of them, of course you’re
going to have less pleasure at first. You’re getting less dopamine, but if you can
stick with it, they say it takes about 30 days to neuroadapt from a diet higher in salt
to one lower in salt and it could take up to 90 days to neuroadapt from a high fat diet
to one lower in fat. So what happens is too many people quit before
they reach the goal and that’s why if you can go to a place or a conference like this,
it’s a great start, but if you can go to a living place like Dr. McDougall’s Ten-Day
Program in Santa Rosa or TrueNorth in Santa Rosa where you’re there for at least a week,
maybe more, it can help it faster. Dr. Goldhamer does therapeutic water only
fasting for people that just can’t like this food. Sometimes doing a water-fast makes this food
actually taste good and the first thing they eat is steamed zucchini. They’re like having an orgasm because they
haven’t eaten in so many days. That’s how I know. I didn�t eat fruits and vegetables for 43
years and that’s how I got the beginning of cancer and ended up 200 lbs, but now my motto
in the ultimate weight loss program is if you’re not hungry enough to eat vegetables,
you’re not hungry, and the worst vegetables taste to you, probably the more you need to
eat them. And then once you start loving them — I mean,
I love them now and I didn�t eat them for 43 years. They say that we are what we habitually do
and we like what we habitually eat, and so if we habitually eat cheeseburgers and beer,
that’s what we’re going to like, but if you just eat fruits and vegetables, however you
get them in, eventually you will learn to like them and love them especially when you
see what they do for your health and your figure if you’re trying to lose weight. Daniel: You’re originally from the East Coast. Chef AJ: Absolutely, born in Chicago, went
to — Nick: Chicago! Yeah! Chef AJ: White Sox. I was a White Sox fan. Everybody else was a Cub fan, but I’m absolutely
from Chicago. Nick: Okay. So here, I go into a movie, I’m going to go
see 50 Shades or whatever it is. Chef AJ: Oh my God, of kale, 50 shades of
kale. Nick: Yeah. I’m going to slip under my jacket some dehydrated
vegetables, some hot air popcorn, some fruit, right? Chef AJ: Well, you’re a boy. You have to do that, but I hope the movie
industry isn’t watching. So for ladies, they make designer purses that
are actually coolers, so I can sneak in some — Nick: I will do the man purse thing then. I’m sorry. I’m going for it. Chef AJ: So it looks exactly like a purse. I think ZaZa is the brand I have and it’s
an attractive purse, but it’s actually a cooler, so that’s what — Nick: No way! Chef AJ: Absolutely. Daniel: Tip number two from AJ. Chef AJ: Absolutely, and also just saying,
“Sorry, I’m diabetic” can work. Nick: Yeah. I’ve actually been to conferences or events
and so forth and they’re serving food and I say, “Hey, you know what? I’m highly allergic. If I eat any dairy and you serve it to me
and you’re my waiter or waitress, I’m going to flop around the ground. You’re not going to want to see this. It’s going to be ugly.” Chef AJ: And one of the things I also do — and
in a way, it’s true. I’m not really lying. I happen to be Jewish. I am kosher. I’m not kosher the way an Orthodox Jew is,
but everything I eat is kosher, so I’ll say, “Sorry, it’s not kosher,” so what are they
going to do? Call the rabbi? Nick: Call to a higher source, right? Chef AJ: Yeah, exactly. Nick: You think of the Bible and there’s the
story of Daniel, right? What did they eat? Chef AJ: Pulses, grains, fruits, vegetables,
all that stuff. The Bible had it right. Nick: So there’s a big backlash now about
whole grains and the gluten and I get it. Some people are allergic, some — Chef AJ: Here’s the thing. You don�t have to eat grains. You don�t have to eat beans, but you have
to eat starch, so pick a category you like. What about winter squashes? Who can’t eat kabocha squash? Are you going to tell me that’s an unhealthy
food? You just need to eat most of your calories
from complex carbohydrates like potatoes, sweet potatoes. The longest living people in the world, the
Okinawans, eat, what is it, 72% of their calories from sweet potatoes, and those are the best
sweet potatoes by the way, the Okinawans. Nick: The purple ones. Chef AJ: Yeah. I get them shipped in, so they’re incredible. If these foods are so bad for us, how can
the longest lived people in the world eat most of their calories from them? I don�t know who ruined the world as far
as potato eating is concerned. I feel like John McDougall is the lone ranger
here and he’s been shouting this from the rooftops for 40 years. Potatoes don�t make you fat. Yeah, they’re high in the glycemic index,
white potatoes. You don�t have to eat it by itself. Have you ever eaten a potato with corn and
beans? I do with salsa. Nick: I have a comment on the glycemic index. We looked at a research with Nathan Pritikin
and Dr. James Anderson, who’s a world renowned endocrinologist — he’s now very, very old,
if he’s still living at this point at the University of Kentucky. He said, “Wait a minute. Maybe there’s something wrong about how we
designed the glycemic index test.” So what he did was he said most people come
in and they’ve been eating whatever they normally eat off the street and the baseline food was
white bread and they measured the glycemic level, compared it then to potatoes, then
single to rice or egg or cheese and they measured how much the insulin went up. [0:20:12] But then he said, “What if I changed it? What if I put them on an oil-free, whole fibrous
diet for two weeks then have them come in and eat the exact same foods that the glycemic
index was based on?” Guess what they found. Complete opposite of everything you think. Potatoes did not spike blood sugar levels. Carrots did not spike blood sugar levels. Fruit was normal and fruit has polyphenols
that Dr. Michael Greger will say that actually stabilizes blood sugar, so what we were led
to believe were causing imbalances in our insulin stability. I measure people’s blood sugar levels and
cholesterol, triglycerides, insulin almost every day of the week literally. For the last 40 years I have and I can prove
to anyone that your body will stabilize on these whole foods, so don�t give up potatoes. Let’s change the language. And even the doctor who started the whole
idea of glycemic index has admitted that his study was wrong and that the current science
shows that what we’re teaching is the reality. Chef AJ: Now, they’re telling people just
to eat meat and oil, or meat and oil and vegetables. And even if that was healthy, which is not,
it’s so unsatisfying. If carbs are so bad, how has Walter Kempner
able to reverse diabetes and feeding them white rice and fruit juice with sugar? How is that possible? And I think they still do the diet at Duke
University. Nick: Yeah, rice and fruit and what happened
was because a lot of them came to them with kidney problems, they had to get the diet
low enough in protein, so the end of this halfway in the study, their blood sugar levels
were all stabilized. They were shocked about that because they
were fully prepared to give them more insulin, but they actually had a pound of white sugar
a day to keep their calories up and they still lost weight. They still stabilized blood sugar and they
were fine, not that I’m advocating sugar, everyone, but I’m just saying that we’ve really
missed the study and the science. Chef AJ: The way that oil in general, olive
oil and coconut oil specifically has been glorified, I just don�t get how they — we
talked about marketing. Who is in charge of this brilliant campaign? Because people still watch — I’m not going
to say the names of certain television shows — EVOO, heart-healthy, obviously they haven’t
read “Prevent and Reverse Heart Disease” because it’s not heart-healthy. It’s the exact opposite, but people believe
these sound bites on TV. Have you ever noticed that almost all of the
chefs on television, they’re not too lean? Nick: Not looking too healthy. Chef AJ: It’s because they’re eating their
EVOO, but the thing is fruits and vegetables don�t sell. They’re not sexy. I remember I had this really wealthy client
once and I was explaining to them calorie density and why we have to eat vegetables
and half our plate and he goes, “Well, that’s not sexy.” I said, well, [0:22:50] [Indiscernible] which
you got from not eating vegetables and eating animal products and oil. Actually, I think eating vegetables is sexy. I have makeup on today. I just presented, but most of the time I don�t
and people say, “Oh my God, your skin is so beautiful. What do you use?” I say vegetables literally because I eat four
to six pounds of vegetables a day and people are like, “That’s so much food.” It’s not. When you cook vegetables, a pound is like
two cups. It’s not that much food, but people don�t
understand calorie — even people that understand calorie density don�t understand calorie
density. When you don�t eat fat, you need to eat
more food. And if you like to eat like I like to eat,
this is like — I mean, I just wish I had the privilege of meeting the Pritikins like
you have because this is what they taught. I just didn�t know and there was a Pritikin
Center a block away from where I live. I was in my 20s. Who thinks about that? But boy, I wish he was alive. I would love to have met him and talk to him
because he wasn’t a medical doctor, but he had everything absolutely right. Nick: Yeah. I was fortunate in that. Not only did I work alongside him while he
counseled the clients that would come to the Pritikin Longevity Center, but he’d virtually
call me up every night after I would go into the field. In fact, one of their first events in Pasadena,
California, we had like 500 people turn out to hear me speak and it’s interesting because
he’d call me up each night and go, “Nick, how many people turned out at the event? How did it go?” He was really committed and he talked about
how — we went down to San Diego Kaiser Permanente Hospital and our mission with me and our team
was to train the doctors to go on whole food eating oil-free and we accomplished that. Here they have to pay out medical expenses
for sick people and their goal is to keep people well, which is a really good model
to follow that I think hopefully will get back to the administration. We even went to a whole town in Louisiana
that had one of the highest rates of disease and we did a public campaign. I sent the educators that I trained and Nathan
Pritikin was speaking on radio and talk shows. It’s like what Caldwell Esselstyn was talking
about in Norway. They were talking about a whole culture and
this educator went on public radio and TV and we’re just talking about how these diseases
are related to the food you’re eating. [0:25:03] Chef AJ: I don�t remember what part of human
history when everybody thought that the world was flat, but then other people were saying
no, it’s round. I feel like those of us that understand this
way of eating, that have embraced it like you and I for 40 years, I feel like we’re
seeing the obvious. No, the world is round because people really
believe that it is healthy to eat lean protein and to eat oils, the Mediterranean diet, which
is probably better than the standard American diet albeit, but it’s not like the way we
eat, and when people eat our way — I mean, we’re old. I’m almost 60. You’re in your 60s. We’re not old, but we’re older than — Nick: Yeah, chronologically. Chef AJ: I mean, inside we’re young. It’s almost like we have found the fountain
of youth and a way to reverse the aging process. I look better now at almost 60 than I did
in my 20s. I got my 40th high school reunion in a couple
of months and I’m like — Daniel: Looking good! Chef AJ: I did a video about the dress I bought
because I was a size 16 most of my life. Now, I can go to a boutique and just take
the four. It’s just wonderful and I just want to inspire
people just to consider making these changes. Try it. You can always go back to eating the way you
ate, but try a whole food, plant-based diet, whole food meaning oil-free and preferably
little or no sugar and salt and flour. Those can be negotiable depending on the person. I can’t imagine anyone thinking that it’s
not healthy to eat fruits and vegetables. Americans just don�t eat them, period. Nick: Well, after more than 40 years, I created
a cookbook with 240 recipes that’s all oil-free, vegan, and sugar-free. It’s just the life work of the things I learned
that would help people. My mission is not so much to tell people that
they’re wrong. I’m telling them about — let’s just call
it a new program because people want new paradigms. This program has been discovered and forgotten,
discovered and forgotten over the last several years. I’ll never forget — go ahead. Daniel: And it’s not a diet, right? Like what you’re talking about earlier, you
can eat all you want. You can eat all the fruits and vegetables
you want. You don�t have to go on a diet. Chef AJ: But even fruit is being bashed in
some circles. It’s like now we shouldn’t eat fruit. We shouldn’t eat beans. Honestly, whoever is in charge of this mass
hypnotic marketing campaign is basically saying oil, vegetables, and meat. And as a chef, I can tell you that is the
most least satisfying food that you can eat, not vegetables so much, but think about it. When I go to Thanksgiving dinner at regular
people’s houses, everything is brown. The gravy is brown. The meat is white or brown, but the way we
eat is all the different colors of the rainbow. If you’re eating food without color then you’ve
got a problem. Nick: It’s really something because I have
the fortune because I go to anti-aging conferences and medical conferences and I set up a microscope
and I let people come up including doctors and experts and I check their blood, and some
of them will permit me to measure their blood including Dave Asprey. I got to check his level. We did a live Facebook stream. Wait until you see it. It’ll shock you, what you’ll see. Chef AJ: I can’t wait. Nick: And then I have others that won�t
do the test. They don�t want to put — at least he was
brave enough to put his finger on the camera and take a look at what we have. Chef AJ: Well, isn’t that guy Gary Taubes
that promotes — whatever. He doesn�t allow his cholesterol to be checked
because apparently cholesterol doesn�t matter. Isn’t that correct that he won’t allow us
to test his cholesterol? Nick: That’s the latest thing. They’ll say, “Oh well, cholesterol is a myth. It’s really homocysteine. It’s B-vitamins. It’s such a myth.” So show me all the 10,000 autopsy reports
around the world, International Atherosclerosis Project, Cleveland Clinic studies, all the
research that proves time and again that LDL cholesterol is a problem. And when it’s eating an animal-based diet,
you’re going to have high LDL and heart disease. Chef AJ: And mine’s 57, people, just so you
know, my LDL. Nick: So we’re going to take a short break
and return here in a moment.

3 Comments

  1. Nice tip to get a refrigerator in your hotel room. I’m going to steal that from you the next time I stay in one. Thanks!

  2. Thanks for sharing your takealong Dr Nick! Thanks to AJ I am a newbie Vegan❤️btw my tryglicerides went down 96 points in 4 months! Happy gal here.

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