This is a
WONDERFUL age to be alive!
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I'm so glad I didn't miss it.
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I think sometimes if I
had lived 100 years ago,
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I would have missed SO
many things that are now
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very commonplace.
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Of course, in that
age, people who lived then
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also enjoyed living then...
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But in the area of
health, which is my field,
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so much has been discovered
just in the last 15 or 20 years
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that just almost puts you
in a dizzy spell just to think
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of all that's being learned.
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How to plan a menu...
How to get our meals together
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all of this has come
under a great deal of scrutiny
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in the last few years
in university centers,
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and we'll be talking
about some of these things
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in this program... We
hope you will be with us!
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Welcome to "Help
Yourself to Health"
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with Dr. Agatha Thrash
of Uchee Pines Institute
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and now, here's
your host, Dr. Thrash
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Some work having been
done in some of the big
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university centers will
usually strike our fancy
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a lot better than something
done in a very remote area
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such as Uchee Pines Institute.
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But, even in rural
Alabama, where we live,
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there is much being
learned about how we can
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fashion a diet that makes
it so that we can be just right
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at the cutting edge of
the research being done today.
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I have here an article that was
published by some researchers
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from Harvard
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And this was published in 2004,
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and these researchers
found a very simple thing.
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Something that we had
found at Uchee Pines fully
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35 years ago, and that is...
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"Fruit and vegetable
intake will reduce your risk of
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chronic diseases"
Oh, that's good news!
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But, of course, if you
follow the very best that
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we knew EVEN THEN, even 35
years ago, or 50 years ago,
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the best that we
knew then was to emphasize
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fruits and
vegetables in the diet.
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When I was a very
little girl, my mother was
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always saying,
"Eat your vegetables. "
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Sometimes she would even
say, "You can't have this
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until you eat your greens. "
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Well that was not as difficult
for me, as it was for my
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little brother... He
could not abide greens!
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And so, he would choke
them down so that he was
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enabled to eat something else.
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Now, today, he is able to
tolerate greens just right along
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with the best of us.
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But, let's say you are not the
kind of person who understands
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that fruits and vegetables
are important in your meals
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Then, what you need to
do is to get on the internet
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and take a look at the
research that's being done
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in various research centers.
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One of things that you should
consider in your menu planning
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is where you live.
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The closer the
garden is to the table,
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the healthier
the children will be.
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So if you have
your OWN garden...
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and if you live in a geographic
area where it's possible
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for you to have a good
garden, by all means, DO SO.
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Gardens are one of the best
things to make the diet healthy.
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So we hope that you
will avail yourself of this
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good bit of research.
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Fruits and vegetables
reduce the total amount
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of chronic disease that we have.
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Now, the next thing
that I would like for us to
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talk about is...
What do you do when you
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have to eat elsewhere than
in your own kitchen at home?
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How do you handle that?
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I have Dr. Don Miller
here who has been in that
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kind of situation, I
guess, thousands of times!
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A lot of times!
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And, in fact, your
experience in the Marine Corps
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probably led you
to have a lot of meals
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that were taken away from home.
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What can you tell us
about eating elsewhere?
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Well you know, you have
to be careful sometimes,
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and you have to be, not only
careful, but you've got to be
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sensitive to other people.
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When I was in the Marine Corps,
if I was going to be traveling
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in foreign lands,
we'd always get a sheet,
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sometimes a little booklet
from the port of call officer
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telling us how we are supposed
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to do certain things
in certain countries.
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There are certain things
that are absolutely taboo
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in other countries...
that we find perfectly normal.
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Which hand you
reach for the food with?
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What you do at
the end of a meal?
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How you eat your
meal in the first place.
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You have to be sensitive.
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Years ago, when I was a young
man, I read a book called...
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"The Ugly American"
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And that has sort of put a
stamp on my mind ever since.
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I don't remember much about
the book but the impression
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I got was...
Americans go to foreign
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countries, and they talk
loud and they flash money
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and they feel so superior.
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I try very much to
get where the people are.
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Now this can be a real challenge
sometimes... a fun challenge.
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Let's say, like India...
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If you've ever been to
India, you will find that,
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for the most part, they
eat with their fingers...
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which I did when I was 2 and 3,
but I sort of got away from that
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and use forks and spoons...
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And I could not master the
art of taking rice and curry
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and eating it with just my hand.
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And you eat it with one hand.
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You don't put both hands
in there and make a big ball
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of rice... It's a one-hand deal.
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The left hand you
don't usually use for
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this process,
it's your right hand.
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And, I remember only one
time did I get through a meal
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using just my right hand,
and I made such a huge mess
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that I sort of went
away from that technique.
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Now eating
there in that country,
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I remember one time I was
going to make some type of a
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herbal preparation and I
wanted some cayenne pepper...
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And so I asked the
houseboy where we were staying,
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I need to get
some cayenne pepper...
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and he said, "Oh, we don't
have any cayenne pepper here"
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I said, "Well, you
know, just red peppers"
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..."We don't have
any red peppers here"
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And I remember looking
out the window and seeing
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a bus go by with a great
big bag of what looked like
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cayenne pepper on top.
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And so, I went out on the
street, walked up the road,
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and you'll find in
many of these countries,
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the food is sold
right out there...
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It's fully exposed to
everything that can wander by,
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and here is this
mountain of what I thought was
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cayenne pepper, or red peppers.
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So I asked the man in
my arm and hand signals,
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for a little bit and I ended
up with 2 big bags of this stuff
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I went back to my
room, took one out,
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and took a bite, and
found out that it was, indeed,
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cayenne pepper, but they
don't call it cayenne pepper,
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those were chili peppers!
00:07:04.20\00:07:06.33
And so you have to find
out to make sure you're calling
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the right thing
by the right name.
00:07:09.25\00:07:10.93
Growing up, we
always had stuffed mangos.
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My mother would make
stuffed mangos for our suppers.
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She was from New York,
and up there, as far as I
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can understand... that's
what I grew up understanding
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a mango was a green pepper!
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Then I went down to
Florida, and found out the mango
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was one of the most
delicious fruits that there are.
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So learn what they're talking
about when they have their food.
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Then we go down to Africa.
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Africans also...
many of the places,
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especially out in the
bush, eat with their hands.
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There, the main staple is
nshima which is made out of
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mealie meal or cornmeal.
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And it's made into a
very, very thick porridge
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to the point where
it's almost congealed,
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and you'll get a large lump
of this stuff, and then usually
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2 small splatters of
what they call a relish.
00:07:53.23\00:07:57.85
Now, in this country, in
America, we consider relish
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to be some pickles that are
sort of sweetened or whatever
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and you put it
on something else...
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There, that's
not what relish is.
00:08:05.59\00:08:07.11
Their relish might be
some simmered cabbage,
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or some simmered eggplant.
00:08:11.21\00:08:12.82
And then learning
how to eat it properly...
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I had to ask my
student, and say...
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"How do you eat this thing?"
I didn't know how to eat...
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There were no
knives or forks around.
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You tear off a piece of it,
and you form it in one hand...
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And, it's an art!
You form it in one hand,
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and you stick your thumb in it
and make a little indentation,
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and then you scoop up
some relish in the middle,
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and then you pop the
whole thing in your mouth.
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I LOVED eating the
food there in Africa!
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Learning how to do it,
but you have to also learn
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what is it that they are
cooking WITH in this meal.
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Now, I found them to
be GREAT vegetarians.
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As a matter of fact, many
countries I go to that are
00:08:41.62\00:08:44.59
deprived countries...
I don't know if they're
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really
"depriving" that we can say...
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They are basically on a basic
vegetarian dietary like that
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and so I like
eating in those countries.
00:08:52.38\00:08:53.97
But you have to learn
their customs to make sure
00:08:54.00\00:08:56.78
that you don't
do offensive things,
00:08:56.81\00:08:58.66
but also make sure
that you're getting things
00:08:58.69\00:09:00.49
that aren't going to hurt you.
00:09:00.52\00:09:01.63
You have to understand that
if you're in a foreign country
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you're not used to the
bugs that may be inherent
00:09:03.91\00:09:07.19
in their foods.
00:09:07.22\00:09:08.28
And so, you have to make
sure that either it has been
00:09:08.31\00:09:10.79
properly washed,
or properly cooked...
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that it's not going to
give you some type of an
00:09:14.73\00:09:16.79
agent that's going to
give you either a short-time
00:09:16.82\00:09:19.42
acute problem, or a
long-term chronic problem.
00:09:19.43\00:09:21.87
And I've seen both
of these things arise,
00:09:21.88\00:09:23.82
and I've had a couple of
the short-term acute problems
00:09:23.85\00:09:26.89
with a bug that my
body wasn't used to.
00:09:26.92\00:09:29.91
But now, we come
right here to our country,
00:09:29.94\00:09:32.15
or to a Western country...
00:09:32.18\00:09:33.90
And, often we eat out.
00:09:33.93\00:09:37.03
Well, there has to be
some close considerations
00:09:37.06\00:09:40.09
about what you're
eating when you're eating out.
00:09:40.12\00:09:42.87
You'll go to a
salad bar, and you say,
00:09:42.90\00:09:45.08
"Well, they have
a great salad bar"
00:09:45.11\00:09:46.45
And the salad has been
sitting there for 2 hours,
00:09:46.48\00:09:48.71
and it looks great...
What did they do TO THAT SALAD
00:09:48.74\00:09:51.61
to keep it looking so fresh?
00:09:51.62\00:09:53.08
There are often things
that they add to the lettuce
00:09:53.11\00:09:55.89
to keep it looking fresh.
00:09:55.90\00:09:57.22
Things that you do not
want to put into your body.
00:09:57.25\00:09:59.51
Going one step beyond there...
00:09:59.54\00:10:02.50
Who is in the back
room, and what's happening
00:10:02.53\00:10:04.70
in the back room when
they cut this food up?
00:10:04.73\00:10:07.99
There is the problem...
and it's a BIG problem with
00:10:08.02\00:10:11.72
cross-contamination.
00:10:11.75\00:10:14.00
Someone is back there
chopping up the chicken,
00:10:14.03\00:10:15.97
and then they chop up the
lettuce, and you get the lettuce
00:10:16.00\00:10:19.05
and you also get
whatever organisms
00:10:19.08\00:10:21.14
that were on the chicken.
00:10:21.17\00:10:22.43
And so you want to make
sure that wherever you're eating
00:10:22.46\00:10:24.72
As a matter of fact, I
will sometimes ask ahead
00:10:24.75\00:10:26.97
what is this flavored with?
00:10:27.00\00:10:28.52
If I go to an
Oriental restaurant...
00:10:28.55\00:10:31.08
and I LOVE Oriental food...
00:10:31.11\00:10:32.21
I've spent a lot
of time in the Orient.
00:10:32.24\00:10:33.91
And I'll ask them, how
do you season your food?
00:10:33.94\00:10:36.92
How are you flavoring your food?
00:10:36.95\00:10:38.41
And often, they flavor
it with a lobster sauce,
00:10:38.44\00:10:42.30
or a crab powder, and you
need to stay away from it.
00:10:42.33\00:10:45.31
I found that to be a
major problem in Bangkok.
00:10:45.34\00:10:47.74
I could find a way around it,
and they could prepare food...
00:10:47.77\00:10:51.32
The interesting thing is...
00:10:51.35\00:10:53.25
They will be willing to
prepare it the way you want it
00:10:53.28\00:10:55.90
because most
restaurants want to please you
00:10:55.93\00:10:58.18
because they want your business.
00:10:58.21\00:10:59.81
And so, be up front with them.
00:10:59.84\00:11:01.92
Be courteous, be
kind with them...
00:11:01.95\00:11:04.04
And say, "Look, I've got a
real food situation here...
00:11:04.07\00:11:06.89
Can you help me?"
00:11:06.93\00:11:07.92
Now, there's another
problem we run into when we're
00:11:07.96\00:11:10.61
traveling in other countries,
and we go into somebody's home
00:11:10.64\00:11:13.50
And this happened to me a
couple of years ago in Ukraine.
00:11:13.53\00:11:18.49
The family had been
told beforetime that we were
00:11:18.52\00:11:21.45
vegetarians. Complete
vegetarians. Total vegetarians.
00:11:21.48\00:11:25.09
And we come to the mealtime,
and it was a Sabbath, lunchtime
00:11:25.12\00:11:30.43
And there on the table was a
great big platter of sandwiches
00:11:30.46\00:11:33.81
The sandwiches
consisted of a slice of bread,
00:11:33.84\00:11:36.51
with butter on
it, with a dead fish,
00:11:36.54\00:11:39.82
and 2 slices of hard boiled egg,
00:11:39.83\00:11:42.62
and a WHOLE
platter of these things.
00:11:42.65\00:11:45.06
What do you do?
00:11:45.09\00:11:46.99
Do you, to keep from
offending these people,
00:11:47.02\00:11:51.10
go ahead and eat it?
00:11:51.13\00:11:52.27
Or, to keep from
offending yourself, not eat it.
00:11:52.30\00:11:56.81
What do you do?
00:11:56.84\00:11:58.62
I find that if I've
done due diligence...
00:11:58.65\00:12:01.08
and this is what
due diligence is,
00:12:01.11\00:12:02.79
make sure that whoever is
going to be your host or hostess
00:12:02.82\00:12:05.93
knows where you stand on the
00:12:05.96\00:12:07.47
dietary idiosyncrasies
that you might have.
00:12:07.50\00:12:12.95
I am a
vegetarian, I cannot eat...
00:12:12.98\00:12:14.05
and I don't say, "I
don't like to, I won't"
00:12:14.08\00:12:16.49
I say, "I cannot,"
because I really, for myself,
00:12:16.52\00:12:19.35
consider that I
CANNOT eat anything that
00:12:19.38\00:12:21.94
comes from an animal...
Any type of an animal product
00:12:21.97\00:12:24.20
And if they know
that ahead of time,
00:12:24.23\00:12:25.87
and it's still on the
table, I will usually say,
00:12:25.90\00:12:29.30
as I did this time... I said,
"I'm sorry, it looks SO good,
00:12:29.33\00:12:34.42
but I just can't eat it"
00:12:34.45\00:12:35.87
And you know, the lady
says, in Ukrainian to my
00:12:35.90\00:12:40.01
translator, "Oh, no
problem," took the tray away,
00:12:40.04\00:12:42.49
went back... and within
2 minutes, she had a big
00:12:42.52\00:12:44.88
tray of varenykies
potato varenykies, on my table.
00:12:44.91\00:12:49.65
Now, what happened
there? Was this a test?
00:12:49.68\00:12:54.75
Or, was this just a mistake?
00:12:54.78\00:12:56.88
Sometimes it's a test.
00:12:56.91\00:12:58.87
This person says this,
but what are they going to do?
00:12:58.90\00:13:02.11
So consider when you're with
other people, am I being tested?
00:13:02.14\00:13:06.05
We are always being
tested in this life.
00:13:06.08\00:13:08.44
And if we are faithful to
God, and faithful to ourselves,
00:13:08.47\00:13:11.88
and to our bodies, we're going
to find that we're not going
00:13:11.91\00:13:13.94
to run into these problems
quite as much, Dr. Thrash
00:13:13.98\00:13:16.06
I think that's good advice.
00:13:16.10\00:13:17.75
Now you said, you're
a TOTAL vegetarian...
00:13:17.79\00:13:20.36
TOTAL vegetarian!
00:13:20.39\00:13:22.10
And you are strong?
00:13:22.13\00:13:25.71
I consider myself strong.
00:13:25.74\00:13:27.25
I still run. I
still lift weights.
00:13:27.26\00:13:28.88
You don't have
any kind of disease?
00:13:28.91\00:13:30.16
I hope not. I
haven't found any lately.
00:13:30.19\00:13:33.16
Are you weak and wobbly?
00:13:33.19\00:13:35.08
I'm not weak and wobbly.
00:13:35.11\00:13:36.45
I'm pushing... I'll
be 58 here pretty soon,
00:13:36.48\00:13:39.96
And I think I'm
doing pretty good for 58.
00:13:39.99\00:13:41.96
Well, actually, I have
seen you out chopping wood,
00:13:41.99\00:13:46.08
for your wood heater,
and I'm quite impressed with
00:13:46.09\00:13:50.68
the fact that even being
on a totally vegetarian menu,
00:13:50.71\00:13:55.63
or cuisine, you can be
so active and so strong
00:13:55.66\00:14:01.25
in chopping that wood.
00:14:01.28\00:14:03.77
Now, I'd like to mention
just a few things having to do
00:14:03.80\00:14:06.73
with the time of the
year, and what it has to do
00:14:06.76\00:14:10.69
with the kind of
diet that you have.
00:14:10.72\00:14:13.10
In the summertime, you
will notice that the garden
00:14:13.13\00:14:15.58
produces a lot of
succulent vegetables,
00:14:15.61\00:14:17.89
and we have a lot of
succulent fruits, and these can
00:14:17.90\00:14:21.14
be very helpful to
give us the extra fluids
00:14:21.17\00:14:23.87
that we need
during the summertime.
00:14:23.90\00:14:27.00
But in the winter, our
foods tend to be more dense
00:14:27.03\00:14:32.32
in calories... such
things as winter squash,
00:14:32.35\00:14:36.46
and potatoes, sweet
potatoes, and pumpkins,
00:14:36.49\00:14:40.71
these come off
in the wintertime,
00:14:40.72\00:14:42.68
and they are more calorie-dense.
00:14:42.71\00:14:44.61
So we do need things
that are more calorie-dense
00:14:44.64\00:14:47.27
in the winter, than
we do in the summer.
00:14:47.30\00:14:51.01
Iron needs should be considered
when there are growing
00:14:51.04\00:14:56.28
children in the
family, and women in the family
00:14:56.31\00:14:59.87
under the age of 50, then you
will need foods that are more
00:14:59.88\00:15:03.29
iron-high.
00:15:03.32\00:15:04.38
But the MEN in the
family, do not need extra iron.
00:15:04.41\00:15:08.23
In fact, iron overload is
one of the big problems that
00:15:08.26\00:15:11.74
we have in
planning a menu these days.
00:15:11.77\00:15:14.00
Iron overload can
imbalance the calcium,
00:15:14.01\00:15:17.78
so calcium goes down, and
that encourages osteoporosis.
00:15:17.79\00:15:21.31
And zinc goes down, and
that encourages various hormonal
00:15:21.34\00:15:26.58
problems and with
the problems with iron,
00:15:26.61\00:15:31.51
one of those is that it is an
oxidant, which is the reverse of
00:15:31.54\00:15:36.58
an antioxidant... which
slows down the aging process
00:15:36.61\00:15:40.60
So an oxidant
accelerates the aging process
00:15:40.63\00:15:44.01
and makes a conversion
of LDL to oxidized LDL,
00:15:44.02\00:15:51.14
which is much more
damaging to the arteries,
00:15:51.17\00:15:53.42
than just plain LDL.
00:15:53.45\00:15:55.41
So that increases your
problems with possibility
00:15:55.44\00:16:00.81
of kidney failure,
heart attacks, strokes,
00:16:00.85\00:16:04.02
and hardening of the arteries...
00:16:04.06\00:16:05.57
and, of course, we want to
try to avoid that if we can.
00:16:05.61\00:16:08.88
Alzheimer disease, or a
type of dementia, is related to
00:16:08.91\00:16:15.12
hardening of the arteries
and that can be a problem with
00:16:15.15\00:16:18.24
iron overload as well.
00:16:18.27\00:16:20.12
Interestingly, the eyes
are a part of the target of
00:16:20.15\00:16:25.15
iron overload, and
the retina in particular,
00:16:25.18\00:16:29.76
and macular degeneration
is now the commonest cause of
00:16:29.77\00:16:33.79
blindness in
the Western world...
00:16:33.82\00:16:36.00
even ahead of the
diabetes that we have always
00:16:36.03\00:16:39.87
understood to be a problem
with blindness in this country.
00:16:39.90\00:16:45.32
Now, some of the antioxidants
you may be interested in them.
00:16:45.35\00:16:51.23
I'll just read a
list of a few of these...
00:16:51.26\00:16:54.26
The first is, of
course, carotenoids...
00:16:54.29\00:16:56.52
These are any food orange,
bright yellow, deep green;
00:16:56.55\00:17:04.06
those are foods that are
going to be high in carotenoids.
00:17:04.09\00:17:08.06
And, they are very
high in antioxidants.
00:17:08.09\00:17:13.11
Then, ascorbic
acid, or vitamin C...
00:17:13.14\00:17:15.65
Of course, everybody thinks
of citrus and that is true
00:17:15.68\00:17:18.42
It's high, not as high as
kiwi, and maybe not as high
00:17:18.45\00:17:22.04
as tomatoes or potatoes
even, and with the cooking of
00:17:22.07\00:17:27.21
potatoes, 30% of the
vitamin C, or ascorbic acid,
00:17:27.24\00:17:31.99
in the potato, is retained
even with adequate cooking.
00:17:32.02\00:17:36.24
But then some other vegetables
that are high in vitamin C
00:17:36.27\00:17:40.59
brussel sprouts and broccoli.
00:17:40.62\00:17:44.04
Buckwheat also has a fair
amount of ascorbic acid in it.
00:17:44.07\00:17:49.84
Now the tocopherols... these
are substances in foods related
00:17:49.87\00:17:55.84
to vitamin E.
00:17:55.87\00:17:57.67
So we have a number
of vegetables, and wheat,
00:17:57.70\00:18:00.97
and some other
grains; many of the cereals
00:18:01.00\00:18:06.02
are high in tocopherols.
00:18:06.05\00:18:08.39
And, of course, avocados, and
nuts are high in the tocopherols
00:18:08.42\00:18:15.42
This is just to name
a few of these foods.
00:18:15.45\00:18:18.40
Flavonoids...
these are the berries.
00:18:18.41\00:18:21.13
These are also things
in the seeded fruits like
00:18:21.16\00:18:28.19
apples and citrus
fruits, broccoli as well, onion
00:18:28.22\00:18:33.08
Onion is high in flavonoids.
00:18:33.11\00:18:34.95
Onion is also high in quercetin
which is an antioxidant.
00:18:34.96\00:18:40.70
Anthocyanins, or anthocyanidins
... these are also high in most
00:18:40.73\00:18:47.02
of the berries,
particularly in blueberries.
00:18:47.05\00:18:50.07
And I recommend that you
get some blueberry bushes
00:18:50.10\00:18:53.00
and learn to grow
these very nice berries.
00:18:53.03\00:18:55.87
They're easy to grow,
have no natural enemies,
00:18:55.90\00:18:58.99
and they produce abundantly.
00:18:59.02\00:19:02.86
Lignans are present in
flaxseed, and in legumes,
00:19:02.89\00:19:08.25
particularly
soybeans, and sesame seed.
00:19:08.28\00:19:10.94
Indoles... these are
nutrients that are present in
00:19:10.97\00:19:16.95
broccoli and brussel sprouts.
00:19:16.98\00:19:18.58
And the isothiocyanates,
they are also antioxidants
00:19:18.59\00:19:24.26
and they are present
in radishes, turnips,
00:19:24.29\00:19:28.07
and others of that nature.
00:19:28.10\00:19:29.91
So the time of the year,
can help you to concentrate
00:19:29.94\00:19:34.32
on those foods that
are going to be produced
00:19:34.35\00:19:36.43
during that time of the year.
00:19:36.47\00:19:37.91
Get some good books.
Learn to study these things
00:19:37.95\00:19:41.74
and make a good meal
program for your family.
00:19:41.75\00:19:46.22
Now, with all this
talking about meals, and foods,
00:19:46.25\00:19:51.20
we want to discuss the quantity
of food to eat at a meal.
00:19:51.23\00:19:54.63
And, Dr. Don Miller will be
talking with you about that.
00:19:55.36\00:19:59.59
That's always a big question...
00:19:59.62\00:20:00.87
How much food should I eat?
00:20:00.90\00:20:02.57
When I was in college, somebody
was reading through a book,
00:20:02.60\00:20:07.29
and they read me a little bit
about this man by the name of
00:20:07.32\00:20:09.19
"Diamond Jim Brady"
00:20:09.22\00:20:10.73
So I got on the
internet the other day,
00:20:10.76\00:20:12.74
and I looked him up and I
wrote down a little synopses
00:20:12.77\00:20:16.00
or I had a little
synopses off the internet about
00:20:16.03\00:20:18.20
the way Diamond
Jim Brady would eat.
00:20:18.23\00:20:20.27
Let me just
read you his dietary,
00:20:20.30\00:20:22.22
and we'll see how he got here.
00:20:22.25\00:20:24.17
His day started
off right, it says.
00:20:24.20\00:20:26.47
A breakfast of eggs,
pancakes, pork chops, cornbread,
00:20:26.50\00:20:29.94
fried potatoes, hominy,
muffins, and a beefsteak...
00:20:29.97\00:20:32.35
And he washed it all down
with a gallon of orange juice.
00:20:32.39\00:20:35.40
For a mid morning snack,
he'd have a couple of dozen
00:20:35.43\00:20:39.65
oysters or clams,.
00:20:39.68\00:20:41.92
A typical lunch
consisted of 2 lobsters,
00:20:41.95\00:20:44.40
deviled crabs,
clams, oysters and beef.
00:20:44.41\00:20:46.83
He finished it
up with some pies.
00:20:46.86\00:20:49.85
Not slices of pies, but
whole pies, and then sometimes
00:20:49.88\00:20:53.75
he would take, in the
afternoon, he'd gobble
00:20:53.78\00:20:56.97
down a heaping
platter of seafood.
00:20:57.00\00:20:58.84
Well, those were his
small meals of the day.
00:20:58.87\00:21:01.32
Then it came
time for his supper.
00:21:01.35\00:21:02.79
This was his normal supper...
00:21:02.82\00:21:04.97
Now he ate at a
restaurant called...
00:21:05.00\00:21:07.81
"Charles Rector's"
in New York City...
00:21:07.84\00:21:09.59
and Mr. Rector
considered Diamond Jim Brady,
00:21:09.63\00:21:12.96
in his best 25 customers.
00:21:12.99\00:21:14.72
So, here's his
usual evening meal...
00:21:14.75\00:21:17.63
He began with an appetizer
of 2 or 3 dozen oysters,
00:21:17.66\00:21:22.26
6 crabs, a few
servings of green turtle soup.
00:21:22.29\00:21:25.70
That's the appetizer!
00:21:25.73\00:21:27.37
The main course was 2
whole ducks, 6 or 7 lobsters,
00:21:27.40\00:21:32.11
a sirloin steak, 2
servings of terrapin,
00:21:32.14\00:21:35.25
and a variety of vegetables.
00:21:35.28\00:21:37.10
He did eat his
vegetables anyway.
00:21:37.13\00:21:39.44
He topped it off with
a platter of pastries,
00:21:39.47\00:21:42.24
and often a 2
pound box of candy.
00:21:42.27\00:21:45.69
He really liked the candy.
00:21:45.72\00:21:46.89
And then he drank a
lot of lemon juice along
00:21:46.92\00:21:50.29
with his particular meal.
00:21:50.32\00:21:51.51
So, how did HE KNOW
when he'd had enough to eat?
00:21:51.54\00:21:54.41
Eating that much food,
you would have thought...
00:21:54.44\00:21:56.26
"How does he
know when to stop if
00:21:56.29\00:21:58.07
you're that far out of control?"
00:21:58.10\00:21:59.62
He had a very easy way of
00:21:59.65\00:22:01.36
knowing when he
had enough to eat...
00:22:01.40\00:22:02.78
He'd sit down at the
table, he'd pull a chair up,
00:22:02.82\00:22:05.47
and he'd pull out a
little measuring device
00:22:05.48\00:22:07.64
and he'd measure between
his stomach and the table
00:22:07.67\00:22:10.38
5 inches!
00:22:10.41\00:22:11.93
And he stopped eating when
his stomach touched the table.
00:22:11.96\00:22:15.92
So, is that what you do?
00:22:15.95\00:22:18.13
I'd have to be right up next
to the table for me to do this.
00:22:18.16\00:22:21.39
Now the Bible has a
very good example of how much
00:22:21.42\00:22:25.95
food we are to eat.
00:22:25.98\00:22:26.98
We find this in the
Book of Exodus 16:16...
00:22:27.01\00:22:31.28
This is during the time
of the manna raining down
00:22:31.31\00:22:33.68
every morning,
except for the Sabbath.
00:22:33.71\00:22:35.59
It says, "This is the thing
which the Lord hath commanded...
00:22:35.62\00:22:38.63
All right, here's the
commandment of the Lord...
00:22:38.66\00:22:40.09
how much to eat...
00:22:40.12\00:22:41.18
"Gather of it every
man according to his eating
00:22:41.21\00:22:45.03
1 omer for every man. "
00:22:45.06\00:22:47.28
So you can eat an
omer of food every day.
00:22:47.29\00:22:50.91
So how much is an omer?
00:22:50.94\00:22:53.04
Now, I've heard various things
between 1 and 2 quarts of food.
00:22:53.05\00:22:56.44
I had a friend one
time who decided...
00:22:56.47\00:22:58.09
ahh... He didn't know how
much to eat, so he decided
00:22:58.12\00:23:00.45
to do the omer thing.
00:23:00.48\00:23:01.75
I think he had
it down to a quart.
00:23:01.76\00:23:03.95
So he'd come to
breakfast, and he would have a
00:23:03.98\00:23:06.64
little measuring
device, and he would measure
00:23:06.67\00:23:08.57
a half a quart of food, and
he'd eat his omer of breakfast.
00:23:08.60\00:23:12.41
But he was still
hungry... He was a big fellow.
00:23:12.44\00:23:14.03
So, he borrowed a
little bit of omer from lunch.
00:23:14.06\00:23:16.16
And at lunchtime, he only
had about a third of an omer
00:23:16.19\00:23:19.77
left, and he'd eat that
and still be very hungry.
00:23:19.80\00:23:21.66
So he borrowed some
omer from tomorrow morning's
00:23:21.69\00:23:23.63
breakfast, and he'd eat
that, and then the next morning
00:23:23.64\00:23:26.40
for breakfast, he was a
little bit low, so he borrowed
00:23:26.43\00:23:28.92
and borrowed, and
by the end of the week,
00:23:28.93\00:23:30.08
he was so in
debt with his omers,
00:23:30.11\00:23:31.48
he just quit his program.
00:23:31.51\00:23:32.79
So, maybe that's not a
good thing anymore because
00:23:32.82\00:23:35.68
this was perfect food that God
00:23:35.71\00:23:37.96
had sent for the
Children of Israel.
00:23:38.00\00:23:39.63
So, how much
should you and I eat?
00:23:39.66\00:23:41.26
Some very SIMPLE
rules of thumb...
00:23:41.27\00:23:44.53
#1... We eat enough food
to maintain a proper weight.
00:23:44.56\00:23:48.99
We don't need anymore than that.
00:23:49.00\00:23:50.93
We should eat enough
food so that we can leave the
00:23:50.96\00:23:53.62
table still feeling like
we could eat a little bit more
00:23:53.65\00:23:56.26
...leaving the table
just a little bit hungry.
00:23:56.29\00:23:59.08
We should eat the amount
of food that within 4 hours
00:23:59.11\00:24:02.99
we feel as if it is
completely left the stomach.
00:24:03.02\00:24:05.96
Many people, after 4,
5 and 6 hours, feel like
00:24:05.99\00:24:09.48
they're still carrying
their meal and they will still
00:24:09.51\00:24:11.36
eat another meal on
top of this because they've
00:24:11.39\00:24:13.18
eaten SO much food,
or foods that their body
00:24:13.21\00:24:16.09
cannot take care of, that
they're having a hard time
00:24:16.12\00:24:18.33
getting rid of it.
00:24:18.36\00:24:19.37
And so, we need to make
sure that we're eating the right
00:24:19.40\00:24:21.70
amount of food
at the right times,
00:24:21.73\00:24:23.88
and those things are
some really basic suggestions,
00:24:23.89\00:24:27.56
Dr. Thrash, but I think
they work for most people.
00:24:27.59\00:24:29.99
I'm amazed that anybody
could eat the things that
00:24:30.02\00:24:32.62
you have just read
that Diamond Jim Brady ate!
00:24:32.65\00:24:37.23
I'm certainly glad that I
don't have to eat that much food
00:24:37.26\00:24:39.98
...you'd have to spend almost
all your time just eating,
00:24:39.99\00:24:42.92
and life is composed of so
many more things than that.
00:24:42.95\00:24:46.31
How many items should
you prepare in one meal?
00:24:46.34\00:24:50.38
Generally speaking, it's 2
or 3 items for people who are
00:24:50.41\00:24:54.47
fairly sedentary...
00:24:54.48\00:24:55.82
And for those
who are very active,
00:24:55.85\00:24:57.78
you can add another dish.
00:24:57.79\00:25:01.21
So it's from 2 to 4
dishes at a single meal,
00:25:01.24\00:25:05.40
that with bread and
spread should be plenty adequate
00:25:05.43\00:25:08.38
for any kind of diet that
you might like to plan for.
00:25:08.41\00:25:14.69
Now, the state of mind
that you're in when you eat
00:25:14.72\00:25:17.53
should always be
relaxed, and cheerful...
00:25:17.56\00:25:20.62
even if you are weighted
down with a lot of cares from
00:25:20.63\00:25:24.84
your business, or from your
ministry, or from your schooling
00:25:24.87\00:25:30.36
...whatever it may be
that would weight you down
00:25:30.39\00:25:32.90
with very heavy burdens...
00:25:32.93\00:25:35.44
Lay those aside at the mealtime.
00:25:35.47\00:25:38.01
If you need to,
take a short walk,
00:25:38.04\00:25:40.58
and talk with our
Savior, and ask Him to give you
00:25:40.61\00:25:44.15
freedom from care, so
that you can eat your meal
00:25:44.18\00:25:47.47
without being
burdened down with these cares.
00:25:47.50\00:25:52.02
The temperature of the
food that your eat should be
00:25:52.05\00:25:54.84
not too hot, nor too cold.
00:25:54.87\00:25:58.25
Now let's say the meal is
served to you either piping hot,
00:25:58.28\00:26:01.61
or icy cold,
then what can you do?
00:26:01.64\00:26:04.49
Must you sit there and
wait for 20 minutes or so
00:26:04.52\00:26:08.72
until it cools,
or until it warms up?
00:26:08.75\00:26:11.37
And the answer
is... No, we're quite able
00:26:11.40\00:26:13.50
to handle that in the mouth.
00:26:13.54\00:26:15.42
Take a small bite of
something that isn't the proper
00:26:15.45\00:26:18.55
temperature, and let it
stay in the mouth until it
00:26:18.58\00:26:21.89
reaches the proper
temperature for the stomach
00:26:21.92\00:26:24.59
to be able to handle it.
00:26:24.62\00:26:26.03
Bear in mind that
with very cold things,
00:26:26.06\00:26:29.06
cold slows down chemical
processes in most instances
00:26:29.07\00:26:34.80
and the stomach
being a chemical factory,
00:26:34.83\00:26:38.30
it will slow down the
processes that need to
00:26:38.33\00:26:42.18
go on in the stomach.
00:26:42.21\00:26:43.93
So, adjust the temperature of
your food before you swallow it
00:26:43.96\00:26:48.57
Now what about food storage?
00:26:48.60\00:26:51.35
Food storage is very important
for the proper constituents
00:26:51.38\00:26:55.76
of nutrients.
00:26:55.77\00:26:56.80
You need to see that
foods are not kept for
00:26:56.83\00:27:00.76
long periods of time,
especially once they've been
00:27:00.79\00:27:03.91
prepared for the table.
00:27:03.94\00:27:05.16
You can do some food
storage, but bear in mind
00:27:05.20\00:27:09.10
that as food is stored
longer in the refrigerator,
00:27:09.13\00:27:13.01
longer and longer
periods of time will cause the
00:27:13.04\00:27:15.95
food to accumulate nitrosamines
which are very potent
00:27:15.98\00:27:19.97
cancer-producing agents.
00:27:20.00\00:27:21.93
Then in the pantry,
don't let things stay for years
00:27:21.96\00:27:25.48
in your pantry, but
keep things moving so that
00:27:25.51\00:27:28.86
you're constantly moving
those things that are the oldest
00:27:28.89\00:27:32.01
toward the front,
and don't overstock.
00:27:32.04\00:27:34.75
That's the case
with almost anything.
00:27:34.78\00:27:36.91
If you buy large
quantities of something,
00:27:36.94\00:27:40.59
it tends to make you
overeat and it also tends to
00:27:40.62\00:27:43.51
make the food get
rancid, or old before it's ready
00:27:43.54\00:27:49.07
for you to eat it.
00:27:49.08\00:27:51.63
Now I hope these very
simple things will help you
00:27:51.66\00:27:54.19
to be able to plan
your meals for the very
00:27:54.22\00:27:56.87
best of health!
00:27:56.90\00:27:59.92