Participants:
Series Code: IIWC
Program Code: IIWC201007
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00:01 >>BILL: ON TODAY'S "IT IS WRITTEN" PROGRAM, 'LIVE
00:02 HEALTHY' WITH OUR SPECIAL GUEST, DR. FERREIRA. WE'LL 00:03 BE BACK IN JUST A MOMENT "IT IS WRITTEN" BEGINS 00:08 RIGHT NOW. 00:13 (MUSIC) 00:21 >>ANNOUNCER: IT HAS STOOD THE TEST OF TIME 00:24 GOD'S BOOK, THE BIBLE 00:27 STILL RELEVANT IN TODAY'S COMPLEX WORLD 00:31 IT IS WRITTEN . . . 00:34 SHARING MESSAGES OF HOPE AROUND THE WORLD. 00:38 (MUSIC) 00:50 >>BILL: WELL LET ME WELCOME OUR VIEWERS TO 00:51 ANOTHER "IT IS WRITTEN" CANADA TELEVISION PROGRAM. 00:54 THANK YOU FOR BEING WITH US THIS WEEK AND LET ME 00:55 INTRODUCE MY SPECIAL GUEST, DR. FERREIRA. 00:56 >>DR. FERREIRA: THANK YOU. 01:00 >>BILL: HE IS NOT A STRANGER TO US BECAUSE 01:01 YOU'VE BEEN ON HERE MANY TIMES AND I CAN SEE 01:03 YOU'VE BEEN OUT DOING SOME GROCERY SHOPPING TODAY. 01:06 >>DR. FERREIRA: THAT'S RIGHT. THAT'S RIGHT, BILL. 01:08 >>BILL: WELL TODAY.>>DR. 01:10 FERREIRA: IT WAS A LOT OF FUN. >>BILL: .IT WAS A LOT 01:11 OF FUN, WASN'T IT? >>DR. 01:13 FERREIRA: YES. >>BILL: WELL TODAY WE'RE GOING TO 01:14 TALK A LITTLE BIT ABOUT NUTRITION, RIGHT? >>DR. 01:16 FERREIRA: MM, HM. >>BILL: THAT WILL ACTUALLY BE A 01:18 THEME FOR ABOUT FOUR OR SO PROGRAMS THAT WE'RE GOING 01:19 TO BE DOING THIS SEASON. 01:22 AND TODAY WE'RE GOING TO TALK ABOUT WHAT? >>DR. 01:23 FERREIRA: CARBOHYDRATES. 01:25 >>BILL: CARBOHYDRATES. 01:26 OKAY. CARBOHYDRATES, OKAY. 01:27 WELL A COUPLE OF THINGS, I THINK, BECAUSE THERE'S 01:28 BEEN A LOT OF DISCUSSION OVER THE LAST COUPLE OF 01:31 YEARS, RIGHT, ABOUT CARBOHYDRATES VERSUS 01:32 PROTEIN, RIGHT? HOW MUCH OF EACH? AND THERE'S BEEN 01:37 SOME VERY FAMOUS DIETS THAT HAVE SAID, YOU KNOW, 01:41 REDUCE CARBOHYDRATES AS MUCH AS POSSIBLE AND 01:42 INCREASE THE PROTEIN. AND SO, ONE OF THE THINGS 01:45 WE WANT TO DO TODAY IS DISPELL MYTHS AND GIVE 01:49 FOLKS SOME VERY STRAIGHT FORWARD AND PRACTICAL 01:51 INFORMATION. MAYBE WE COULD START BY HAVING 01:55 YOU EXPLAIN TO US WHAT IS A CARBOHYDRATE? >>DR. 02:00 FERREIRA: OKAY. 02:01 ALRIGHT. CARBOHYDRATES ARE BASICALLY SOURCES OF 02:04 ENERGY. >>BILL: OKAY. 02:05 >>DR. FERREIRA: LIKE YOU PUT GASOLINE IN YOUR CAR. 02:06 >>BILL: YES. >>DR. 02:07 FERREIRA: .WE NEED TO PUT ENERGY INTO OUR BODIES. 02:09 >>BILL: YES. >>DR. FERREIRA: AND 02:10 CARBOHYDRATES ARE THE MOST COMMON AND READY TO 02:11 USE ENERGY THAT WE'VE GOT >>BILL: OKAY. >>DR. 02:19 FERRIERA: AND THEY ARE CHEMICAL COMPOUNDS, OF 02:20 COURSE. THEY ARE NATURAL, OKAY. AND WE GET THAT 02:23 ENERGY FROM FOOD. >>BILL: OKAY. >>DR. FERREIRA: SO, 02:26 IN ESSENCE, A CARBOHYDRATE IS A COMBINATION OF 02:27 A CARBON WITH HYDROGEN AND OXYGEN. >>BILL: OKAY. 02:35 >>DR. FERREIRA: AND YOU'VE GOT DIFFERENT KINDS. 02:38 YOU'VE GOT SIMPLE, YOU'VE GOT COMPLEX CARBOHYDRATES 02:39 AND THOSE ARE ALL BASICALLY BASED AROUND 02:43 ONE COMMON STRUCTURE WHICH IS.I THINK I'VE DRAWN THAT 02:50 IN ONE OF THE PROGRAMS. 02:51 IT'S A LITTLE MARBLE. 02:52 >>BILL: RIGHT. >>DR. 02:54 FERREIRA: SO LET'S SAY WE'VE GOT BEADS OF MARBLES 02:55 AND I'M GOING TO DRAW THESE BECAUSE I LOVE 02:59 DRAWING AND IT REMINDS ME OF THE TIMES THAT WE WERE 03:02 AT SCHOOL AS KIDS, YOU KNOW. THEY USED TO HAVE 03:03 THE BLACKBOARD.>>BILL: YES. >>DR. FERREIRA:.AND 03:09 DRAWING WITH CHALK. AND SO, HERE THEY ARE BEADS. 03:12 THEY ARE CHAINS OF BEADS. >>BILL: YES. >>DR. 03:13 FERREIRA: AND SO EACH BEAD IS A SIMPLE SUGAR AND 03:15 THE MOST COMMON ONE IS GLUCOSE. SO YOU'VE GOT 03:22 GLUCOSE AND I DON'T KNOW IF YOU'VE EVER TASTED 03:23 GLUCOSE WHICH IS VERY, VERY SWEET. >>BILL: OKAY. 03:28 >>DR. FERREIRA: THERE IS ACTUALLY A TEST WHICH IS 03:30 CALLED A GLUCOSE TOLERANCE TEST WHERE THEY GIVE YOU 03:31 SOMETHING TO DRINK, YOU KNOW, IT'S A 100% GLUCOSE 03:36 DRINK AND THEY MEASURE YOUR BLOOD SUGAR OVER 03:40 TIME. AND SO PEOPLE SAY THAT IT'S SO SICKENING, 03:41 IT'S SO SWEET AND SO THAT'S THE FLAVOUR OF 03:45 GLUCOSE. >>BILL: VERY SWEET. >>DR. FERREIRA: 03:49 VERY SWEET. NOW, IF YOU PUT ALL THESE GLUCOSE 03:50 TOGETHER AND YOU MAKE THESE CHAINS WHAT THIS 03:53 COMPOUND IS CALLED, IT'S CALLED STARCH. OKAY, 03:58 YOU'VE HEARD ABOUT STARCH AS WELL. >>BILL: YES. 03:59 >>DR. FERREIRA: OKAY, YOU'VE GOT STARCH MADE 04:02 UP BY GLUCOSE. ALL RIGHT, NOW, IF YOU LOOK, FOR 04:06 EXAMPLE, AT THIS BREAD. 04:07 YOU'VE GOT - LET'S CUT IT - >>BILL: SURE. >>DR. 04:12 FERREIRA: IT'S ESSENTIALLY WHITE. >>BILL: YEAH. >>DR. 04:13 FERREIRA: OKAY, 99% OF THIS BREAD IS STARCH. 04:17 >>BILL: OKAY. >>DR. 04:18 FERREIRA: NOW, IF YOU TASTE THIS.>>BILL: 04:22 IT'S NOT SWEET. >>DR. 04:23 FERREIRA:.WE'RE NOT GOING TO EAT IT NOW. IT'S NOT 04:26 SWEET. BUT THE GLUCOSE, IT'S SWEET. OKAY, NOW, THE 04:28 REASON FOR THAT IS THAT WHEN IT'S ALL CONNECTED 04:29 IN A CHAIN IT'S SO BIG IT CAN'T BE TASTED IN THE 04:32 MOUTH. >>BILL: OKAY. >>DR. 04:33 FERREIRA: SO, MILLIONS OF LITTLE BITS CAN GO OVER 04:37 YOUR TONGUE BUT BECAUSE THEY ARE CONNECTED.>>BILL: 04:41 YOU DON'T TASTE THE SWEETNESS. >>DR. 04:42 FERREIRA:.YOU DON'T TASTE THE SWEETNESS, OKAY? 04:45 >>BILL: GOT IT. >>DR. 04:46 FERREIRA: BUT, IN ESSENCE, IT'S A SUGAR. >>BILL: 04:48 OKAY. >>DR. FERREIRA: IT'S JUST NOT SWEET. >>BILL: 04:49 RIGHT. >>DR. FERREIRA: WHEN IT GETS INTO YOUR 04:50 STOMACH AND THE SMALL INTESTINE THEN IT'S ALL 04:53 BROKEN UP. WHAT HAPPENS IS THEN - GOING BACK TO THE 04:58 DRAWING - IMAGINE LITTLE SISSORS CUTTING UP THE 04:59 CHAIN AND AS A RESULT YOU'VE GOT LIKE A SOUP OF 05:07 BEADS. >>BILL: OKAY. >>DR. 05:08 FERREIRA: AND, OF COURSE, IF WE COULD HAVE 05:12 TASTED THE CONTENTS IN THE INTESTINE THEN IT WOULD BE 05:16 VERY SWEET. >>BILL: OKAY. 05:17 >>DR. FERREIRA: SO THIS BREAD WHICH IS NOT SWEET 05:19 IS MADE UP OF, ESSENTIALLY, OF SUGAR 05:21 >>BILL: OKAY. >>DR. 05:24 FERREIRA: OKAY? BUT IS NOT SWEET. VERY IMPORTANT 05:25 BECAUSE MANY PEOPLE THINK, ESPECIALLY DIABETICS, WELL 05:27 I CAN'T EAT SWEET THINGS BUT THEN THEY TAKE SOME 05:32 BREAD.>>BILL: IT'S THE SAME THING. >>DR. 05:33 FERREIRA:.AND THEY DON'T REALIZE THAT THEY ARE 05:39 ACTUALLY TAKING A LOT OF SUGAR. >>BILL: RIGHT. 05:40 RIGHT. >>DR. FERREIRA: SO, GOING BACK TO YOUR 05:41 QUESTION, WHAT ARE CARBOHYDRATES? WELL, 05:42 YOU'VE GOT, BASICALLY, YOU'VE GOT SIMPLE 05:44 CARBOHYDRATES WHICH ARE LIKE THE GLUCOSE. YOU'VE 05:45 GOT FRUCTOSE. YOU'VE HEARD ABOUT FRUCTOSE.>>BILL: 05:49 I HAVE. >>DR. 05:50 FERREIRA:.WHICH IS A BEAD, A SLIGHTLY DIFFERENT BEAD, 05:52 WHICH IS FRUCTOSE. AND YOU SEE BY THE SIZE IT HAS TO 05:56 BE SWEET. OKAY, IT CAN BE TASTED. SO, FRUCTOSE AND 05:57 WE'VE GOT, FOR EXAMPLE, FRUIT. WE'VE GOT BANANAS, 06:02 WE'VE GOT APPLES, ALL THESE FRUITS HAVE GOT 06:07 FRUCTOSE. IT'S THE MOST COMMON SUGAR FOUND IN 06:09 FRUIT AND THEREFORE, THE WORD "FRUCTA"COMES FROM 06:12 FRUIT. >>BILL: YES. OKAY. 06:13 >>DR. FERREIRA: SO IT'S FRUCTOSE. HERE THE BREAD 06:19 IS GLUCOSE. SO, THESE ARE SIMPLE SUGARS. NOW, WHEN 06:24 YOU GO - I'M SURE YOU USE SUGAR AT HOME. >>BILL: 06:25 YES. >>DR. FERREIRA: IT'S WHITE SUGAR. I'M SURE 06:30 YOU DON'T USE A LOT OF IT BUT.>>BILL: YES, OF 06:32 COURSE. >>DR. FERREIRA: THAT IS SUCROSE. SUCROSE 06:33 IS A COMBINATION OF TWO BEADS. AND BECAUSE THEY 06:35 ARE TWO BEADS THEY CAN EASILY BE BROKEN DOWN IN 06:39 THE MOUTH AND IMMEDIATELY YOU TASTE THE SWEETNESS 06:41 >>BILL: GOT IT. OKAY. 06:44 >>DR. FERREIRA: AND YOU'VE GOT GALACTOSE AND YOU'VE 06:45 GOT LACTOSE WHICH IS THE MOST COMMON SUGAR. 'LACTO' 06:48 IS THE MOST COMMON SUGAR IN THE MILK. SO BASICALLY, 06:52 YOU CAN DIVIDE THESE CARBOHYDRATES INTO THE 06:53 SIMPLE ONE WHICH IS JUST LITTLE BEADS SEPARATED, 06:56 OKAY. I WOULD INCLUDE SUCROSE EVEN THOUGH IT HAS 07:01 TWO, TWO BEADS IN THE SIMPLE ONES. AND THEN 07:02 YOU'VE GOT THE COMPLEX ONES LIKE THE ONE THAT 07:06 WE'VE JUST SHOWN, THE STARCH. >>BILL: OKAY. 07:09 >>DR. FERREIRA: AND THERE IS A VERY INTESTED COMPLEX 07:10 CARBOHYDRATE WHICH IS CALLED 'FIBER'. NOW 07:14 HAVE YOU HEARD ABOUT FIBER >>BILL: YES, I HAVE. >>DR. 07:17 FERREIRA: OKAY. FIBER, IT'S ALSO A SEQUENCE, 07:18 A CHAIN OF BEADS ALL TOGETHER BUT IMAGINE TO 07:22 SEPARATE THEM YOU HAVE TO CUT. >>BILL: OKAY. >>DR. 07:29 FERREIRA: IMAGINE IF YOU PUT SOME PIECE OF METAL 07:30 BETWEEN THE BEADS. >>BILL: SO IT WOULD BE HARDER TO 07:34 SEPARATE. >>DR. FERREIRA: WHEN YOU GO AND TRY TO CUT 07:37 IT, YOU CAN'T. OKAY. FIBER IS A COMPLEX CARBOHYDRATE, 07:38 OKAY, THAT CANNOT BE DIGESTED BY HUMAN BEINGS. 07:46 OKAY, SO, IN EFFECT, YOU INGEST THE CARBOHYDRATE 07:53 ...>>BILL: YES. >>DR. 07:54 FERREIRA:.IT GOES THROUGH YOUR SYSTEM, IT COMES OUT 07:56 AND IT COULD NOT BE BROKEN DOWN. >>BILL: 07:57 OH, INTERESTING. >>DR. 07:58 FERREIRA: THAT IS FIBER. 08:00 >>BILL: OKAY. >>DR. 08:01 FERREIRA: WHICH IS VERY SIMILAR TO STARCH, IT 08:02 JUST CANNOT BE BROKEN DOWN OKAY? SO CARBOHYDRATES, IN 08:08 A NUTSHELL THAT'S A DESCRIPTION OF 08:09 CARBOHYDRATES. WHEN THEY GET INTO THE BODY THE 08:12 STARCH IS BROKEN DOWN OR THE GLUCOSE OR THE OTHER 08:18 SIMPLE CARBOHYDRATES ARE USED UP - YOU KNOW, FOR 08:19 EXAMPLE, YOUR BRAIN AND MY BRAIN, EVERYBODY'S 08:22 BRAIN.>>BILL: RIGHT. >>DR. 08:23 FERREIRA:.IT ONLY USES GLUCOSE TO FUNCTION. 08:25 >>BILL: THAT'S IT. >>DR. 08:26 FERREIRA: AS IT'S SOURCE OF ENERGY. ONLY GLUCOSE. 08:29 SO, FOR ME TO BE THINKING AND TALKING TO YOU AND FOR 08:33 YOU TO BE HERE YOU HAVE TO BE USING GLUCOSE. AND 08:34 WHERE DID YOU GET THAT FROM? >>BILL: FROM 08:37 OUR FOOD. >>DR. FERREIRA: FROM FOOD, EXACTLY. FOOD, 08:40 ESPECIALLY THE ONES THAT ARE REACHING 08:41 CARBOHYDRATES, LIKE, FOR EXAMPLE, THIS ONE WHICH 08:45 IS MADE FROM WHEAT. SO, YOU'VE GOT THE BREAD HERE 08:49 WHICH IS, WELL, LET'S COMPARE THE COLOUR 08:50 >>BILL: YES. >>DR. 08:55 FERREIRA: OKAY. WHAT'S THE DIFFERENCE? >>BILL: 08:56 ONE'S MUCH DARKER THAN THE OTHER. >>DR. FERREIRA: ONE 08:58 IS DARK BROWN, THE OTHER IS LIGHT BROWN. >>BILL: 09:01 YES. >>DR. FERREIRA: OKAY. 09:02 WHY IS THIS DARK? >>BILL: GOOD QUESTION. >>DR. 09:04 FERREIRA: OKAY, LET'S TRY TO ANSWER THAT QUESTION 09:05 IT HAS TO DO WITH THE FIBER. NOW, IMAGINE 09:07 IF YOU'VE GOT SOME GRAINS, IF YOU'VE GOT SOME STARCH, 09:14 FOR EXAMPLE, WE COULD HAVE RICE HERE OR PASTA, IT'S 09:15 MADE OF WHEAT. OKAY, HAVE YOU EVER SEEN A GRAIN 09:21 OF WHEAT? >>BILL: YES, I HAVE. >>DR. FERREIRA: A 09:25 KERNEL OF WHEAT? >>BILL: YES. >>DR. FERREIRA: OKAY, 09:26 WHAT COLOUR IS IT? >>BILL: DARK, ISN'T IT? >>DR. 09:29 FERREIRA: SO WHAT DO PEOPLE DO? THEY TAKE THIS 09:31 AND THEY ACTUALLY SQUASH IT. >>BILL: RIGHT. >>DR. 09:32 FERREIRA: IT GOES TO THE MILL AND IT'S SQUASHED. 09:38 AND THEN THERE IS A WHITE PART AND THE DARK BROWN 09:41 PART. SO THEY SEPARATE IT, THEY SIEVE IT, OKAY. 09:42 AND THEN OUT OF THE WHITE, WHICH IS THE STARCH, WHICH 09:47 IS THE CONTENTS OF THE GRAIN, THEN YOU MAKE THIS 09:52 BREAD. THIS WHITE BREAD. 09:53 >>BILL: OKAY. >>DR. 09:54 FERREIRA: OKAY. NOW, IF YOU DIDN'T TAKE THAT BROWN 09:56 PART AWAY, WHICH IS THE FIBER, THEN YOU WOULD HAVE 10:00 A COMPLETE GRAIN, JUST SQUASHED, AND IT WOULD 10:01 GIVE YOU THIS BREAD. 10:07 >>BILL: SO, WHEN YOU SEE ON SOME PRODUCTS "WHOLE 10:08 GRAIN".>>DR. FERREIRA: WHOLE GRAIN. IT MEANS 10:12 THAT THE WHOLE GRAIN WAS SQUASHED.>>BILL: OKAY. 10:14 >>DR. FERREIRA:.IT WAS MADE INTO POWDER BUT 10:15 YOU'VE GOT THE NUTRIENTS OF THE WHOLE GRAIN. 10:17 >>BILL: OKAY. >>DR. 10:18 FERREIRA: AND BECAUSE, IF WE CAN GO TO THE - LET'S 10:21 TRY AND TAKE THIS AWAY AND DRAW SOMETHING ELSE. IT 10:26 WILL JUST TAKE A MINUTE AND GET ANOTHER DRAWING 10:27 HERE. OKAY, LET'S TRY AND DEMONSTRATE THAT. YOU'VE 10:32 GOT THE INSIDE - LET'S SAY WHEAT, OR BARLEY, OR RICE, 10:40 OKAY, WHICH IS A CEREAL. 10:41 THEN YOU'VE GOT THE FIBER JUST OUTSIDE, THAT BROWN 10:48 PART AND THEN YOU'VE GOT THE HUSK OF COURSE. 10:49 WE DON'T EAT THE HUSK. 10:53 >>BILL: RIGHT. >>DR. 10:54 FERREIRA: WE TAKE IT AWAY BUT IT'S THE INSIDE THAT 10:55 WE EAT. IT MEANS THE WHOLE GRAIN. IT MEANS IT'S GOT 10:57 THE FIBER AND AT THE END, RIGHT HERE AT THE BOTTOM, 11:00 IF IT'S WHEAT, IT'S THE WHEAT GERM, OKAY? WHICH IS 11:06 RICH IN VITAMINS LIKE COMPLEX B VITAMINS AND 11:07 VITAMIN E. OKAY, SO, WHEN YOU EAT A WHOLE WHEAT 11:13 BREAD OR WHEN YOU TAKE, FOR EXAMPLE, A WHOLE WHEAT 11:17 CEREAL LIKE THE ONE WE HAVE HERE - THIS, BY THE 11:18 WAY, WE DON'T PROMOTE MAKES HERE. >>BILL: YEAH. 11:23 >>DR. FERREIRA: I JUST WENT TO THE SUPERMARKET 11:26 HERE AND WE - THERE'S AN IMPORTANT THING THAT 11:27 I'D LIKE THE VIEWERS TO REMEMBER AND - LET'S TAKE 11:30 THIS ONE. THIS IS A GREAT ONE. BY THE WAY, IF YOU'VE 11:39 GOT CONSTIPATION THIS IS A GREAT HELPER. OF COURSE, 11:40 CONSTIPATION NOT CAUSED BY ANY OTHER ILLNESS APART 11:45 FROM LOW FIBER AND WE CAN TALK A LITTLE MORE ABOUT 11:51 THAT. LOOK AT THIS. 11:52 SO, YOU'VE GOT A LITTLE BISCUIT HERE.>>BILL: YES. 11:56 >>DR. FERREIRA:.OF THIS CEREAL. AND WHAT COLOUR 11:57 IS IT? >>BILL: IT'S BROWN. 11:59 >>DR. FERREIRA: OKAY. SO, IF YOU LOOK IN DETAIL YOU 12:00 CAN SEE THAT IT'S BEEN, THAT THE WHEAT HAS BEEN 12:04 SQUASHED AND COMPACTED TOGETHER TO MAKE THESE 12:08 BISCUITS. SO, THIS IS A WHOLE WHEAT GRAIN. >>BILL: 12:09 OKAY. >>DR. FERREIRA: IT'S A WHOLE WHEAT, UM, AND 12:13 IT'S EXCELLENT BECAUSE IT HAS A LOT OF FIBER AND IF 12:17 YOU LOOK AT THE NUTRIENTS - IF YOU LOOK AT THIS 12:18 BREAD THAT WE'VE GOT HERE, THE WHITE BREAD CAME 12:22 WITH A LABEL, IT WOULD BE BASICALLY, STARCH, OKAY? 12:28 BUT IF YOU LOOK AT THE NUTRIENTS OF THIS ONE YOU 12:29 CAN SEE THAT IT HAS SOME VITAMINS.>>BILL: 12:33 YES. IRON. >>DR. 12:34 FERREIRA:.FIBER. WELL, THE IRON, YES, A LITTLE BIT 12:39 OF IRON THAT WAS PROBABLY ADDED AS WELL. >>BILL: 12:43 OKAY. >>DR. FERREIRA: AND SO ON. SO, IT'S A MUCH 12:44 MORE COMPLETE FOOD THAN JUST HAVE WHITE BREAD. OR 12:46 IT COULD BE A WHITE CAKE MOST - AND THAT'S THE SAD 12:54 PART, BILL, BECAUSE MOST OF THE STARCHES THAT ARE 12:55 USED IN MAKING, LIKE, PASTRIES AND CAKES AND 13:00 EVEN CEREALS - I MEAN LOOK AT CEREALS THAT KIDS EAT. 13:05 A LOT OF THEM ARE THE WHITE OR THE REFINED 13:06 FLOUR, OKAY? AND THAT'S POOR. THAT'S VERY POOR AND 13:11 THAT'S NO GOOD. AND THE GOOD CEREALS LIKE THIS ONE 13:17 AND WE'VE GOT ANOTHER ONE HERE. AGAIN, YOU KNOW, 13:18 IT'S NOT THE MAKE THAT WE'RE PROMOTING. LOOK 13:23 AT THE COLOUR OF THIS >>BILL: RIGHT. >>DR. 13:27 FERREIRA: IT'S NOT COLOURING. THIS IS THE 13:28 NATURAL COLOUR AND IT'S FROM FIBER. >>BILL: RIGHT. 13:29 OKAY. >>DR. FERREIRA: THERE ARE LOTS OF 13:33 ADVANTAGES IN HAVING FIBER RICH FOODS. AND 13:34 SO, IN A NUTSHELL, WHAT CARBOHYDRATES ARE, WE 13:41 DESCRIBED THAT AND WE'VE LOOKED AT THE DIFFERENCE 13:45 BETWEEN THE RICHER COMPLETE CARBOHYDRATES AND 13:46 THE SIMPLE ONES. >>BILL: OKAY. NOW, THERE'S A LOT 13:52 OF DISCUSSION AROUND THE AMOUNT OF CARBOHYDRATES 13:54 VERSUS HOW MUCH PROTEIN - AND WE'RE GOING TO TALK 13:55 ABOUT PROTEIN ON ANOTHER PROGRAM.>>DR. FERREIRA: 13:59 YES. >>BILL: .BUT WE NEED CARBOHYDRATES. >>DR. 14:04 FERREIRA: YES, WE DO. 14:06 OTHERWISE WE CAN'T LIVE. 14:07 >>BILL: SO, WHAT WOULD BE THE AMOUNT THAT.>>DR. 14:08 FERREIRA: LOOK, THAT IS STILL DEBATIBLE BUT THERE 14:11 HAVE BEEN STUDIES DONE ALL OVER THE WORLD THAT HAVE 14:12 SAID, OKAY, LET'S SAY YOU NEED, A PERSON WHO LIVES A 14:15 SEDENTARY LIFE AND DOESN'T DO A LOT OF EXERCISE, 14:20 LET'S SAY NEEDS 1500 CALORIES PER DAY. CALORIE 14:21 IS THE NUMBER OR THE NAME GIVEN TO THE AMOUNT OF 14:26 ENERGY. IT'S THE UNIT. 14:27 >>BILL: RIGHT. >>DR. 14:30 FERREIRA: OKAY, LET'S SAY 1500. THERE'S DEBATE HERE 14:31 BUT IT GOES BETWEEN 65 AND 75 PERCENT OF THOSE 14:37 CALORIES SHOULD COME FROM CARBOHYDRATES. >>BILL: 14:42 WOW. >>DR. FERREIRA: OKAY. 14:43 LET'S BE CONSERVATIVE HERE AND SAY 65 %...>>BILL: 14:46 OKAY. >>DR. FERREIRA:.OR 70, OKAY? SEVENTY PERCENT 14:47 OF THE ENERGY SHOULD COME FROM CARBOHYDRATES. NOW, 14:51 THE INTERESTING THIS IS IF CARBOHYDRATES - LET SAY 14:55 YOU TAKE INSTEAD OF 1500, THAT'S WHAT YOU NEED 14:56 TODAY, YOU TAKE 2000, OKAY? AND A LOT 15:00 OF THAT EXTRA IT WAS CARBOHYDRATES, THE BODY 15:07 DOES SOMETHING. SEE, THE BODY - GOD MADE US IN SUCH 15:08 A WONDERFUL WAY - THE BODY DOESN'T KNOW IF TOMORROW 15:13 YOU'RE GOING TO HAVE FOOD >>BILL: RIGHT. >>DR. 15:16 FERREIRA: BILL, YOU KNOW, I DON'T KNOW IF TOMORROW 15:17 YOU'RE GOING TO EAT. 15:19 YOU'VE BEEN EATING EVERY DAY, YOU KNOW, BUT WE 15:20 DON'T KNOW ABOUT TOMORROW SO LET'S STORE THE EXTRA. 15:24 >>BILL: OKAY. >>DR. 15:25 FERREIRA: IT MIGHT BE NEEDED. SO, THOSE 500 15:28 CALORIES ARE THEN CHANGED THEY ACTUALLY TRANSFORM 15:32 INTO FAT. >>BILL: OKAY. 15:33 >>DR. FERREIRA: OKAY? AND THEN IT'S PACKED AWAY IN 15:37 THE BODY. TOMORROW YOU EAT ANOTHER 500 CALORIES 15:38 EXTRA, THE BODY SAYS YOU'VE GOT EXTRA HERE BUT 15:44 WE DON'T KNOW IF TOMORROW YOU ARE GOING TO HAVE, SO, 15:48 LET'S PACK IT AWAY. 15:49 >>BILL: OKAY. >>DR. 15:50 FERREIRA: AND SO IT DOES THAT. >>BILL: OKAY. 15:51 >>DR. FERREIRA: SO ABOUT 70 PERCENT - LET'S SAY A 15:54 PERSON EATS WHAT THEY NEED, OKAY? ABOUT 70% 15:55 OF THAT SHOULD COME FROM CARBOHYDRATES, ABOUT 20% 15:59 FROM FAT, ABOUT 10% FROM PROTEIN, IN TERMS OF 16:05 ENERGY. >>BILL: YES. >>DR. 16:06 FERREIRA: OKAY, NOW, I KNOW THAT THERE HAVE BEEN 16:10 SOME DIETS PROMOTED BUT IT'S - ACTUALLY THOSE 16:11 DIETS HAVE BEEN DETHROWNED RECENTLY - THAT PROMOTE 16:15 A LOT OF PROTEIN AND LOW CARBOHYDRATE. I MEAN, 16:21 THEORETICALLY, IT MAKES SENSE. YOU SAY, OKAY, 16:22 IF ENERGY IS GOING TO BE TRANSFORMED INTO FAT, 16:27 LET'S CUT DOWN ON THE ENERGY AND LET'S STORE UP 16:30 ON PROTEIN. OKAY, THE FACT IS THAT PROTEIN - THEN YOU 16:32 WENT ONTO THE EXCESSIVE PROTEIN AND IT HAS LOTS OF 16:38 HEALTH PROBLEMS ASSOCIATED WITH THAT. AND OFTEN THE 16:44 SOURCES OF PROTEIN WERE SOURCES OF FAT AS WELL 16:45 >>BILL: OKAY. >>DR. 16:48 FERREIRA: THE TWO DON'T GO TOGETHER. EVEN FOR 16:50 DIABETICS, DIABETICS ARE PEOPLE WHO HAVE HIGH BLOOD 16:53 SUGAR; EITHER BECAUSE OF THOSE BEADS THAT GO INTO 17:01 THE BLOOD CANNOT ENTER INTO THE CELLS BECAUSE 17:02 THERE IS A LACK OF INSULIN OR THAT THE INSULIN THAT 17:06 IS AROUND CANNOT OPEN THE CELLS TO GO INSIDE. OKAY, 17:09 SO EVEN FOR DIABETICS TODAY - I REMEMBER WHEN 17:10 I WAS IN MEDICAL SCHOOL PEOPLE WERE TEACHING US TO 17:14 CUT DOWN ON CARBOHYDRATES, INCREASE PROTEIN AND SO 17:18 BUT MANY PEOPLE WERE DYING FROM HEART DISEASE AND 17:19 STROKES AND SO ON. AND SO, THE TEACHING IS DIABETICS 17:25 CAN BE CONTROLLED BY TAKING CARBOHYDRATES BUT 17:31 OF THE RIGHT KIND. >>BILL: RIGHT. >>DR. FERREIRA: 17:32 WHICH IS THE RIGHT KIND? 17:36 THE RIGHT KIND, AND GOING BACK TO THE DRAWING HERE, 17:37 LET'S SAY WE'VE GOT THE BEADS HERE, ALL TOGETHER, 17:43 IN THE STARCH, OKAY? LIKE THE CHAIN THAT WE'VE JUST 17:48 DRAWN, LET'S HIDE THESE BEHIND THE BUSH, OKAY 17:49 LET'S CALL IT, BEHIND THE BUSH, OKAY? WHAT'S THAT? 17:56 THAT'S FIBER. >>BILL: OKAY. >>DR. FERREIRA: IT'S 18:00 THAT PART AROUND THE KERNEL. WHAT HAPPENS IS 18:01 THAT THE SISSORS THAT ARE SUPPOSED TO CUT THESE HAVE 18:07 MORE DIFFICULTY GETTING THROUGH. IT'S PROTECTED. 18:11 EVENTUALLY THEY GET IN AND THEY START CUTTING THESE 18:12 BUT IT'S MORE DIFFICULT. 18:17 >>BILL: IT TAKES MORE TIME. >>DR. FERREIRA: IT 18:18 TAKES MORE TIME. THESE CARBOHYDRATES ARE OF 18:20 A SLOWER DIGESTION. SO THE RELEASE OF THESE 18:24 CARBOHYDRATES INTO THE BLOOD STREAM, IT'S MORE 18:25 GRADUAL. SO, DIABETICS CAN TAKE CARBOHYDRATES, THEY 18:29 SHOULD TAKE CARBOHYDRATES BUT OF THE RIGHT KIND. 18:33 >>BILL: WITH THE FIBER. 18:35 >>DR. FERREIRA: WITH THE FIBER LIKE THESE. BUT, OF 18:39 COURSE, IN MODERATION AS WELL BECAUSE THEY HAVE 18:40 A GREATER DIFFICULTY IN HANDLING THE SUGAR THAT'S 18:42 IN THE BODY. AND SO, THEY CAN TAKE THE BROWN BREADS, 18:48 THE CEREAL, THE PASTA. 18:49 WE COULD HAVE HERE, FOR EXAMPLE, THE WHOLE WHEAT 18:55 PASTA, OKAY, PASTA IS MADE FROM WHEAT BUT IF IT IS 18:57 WHOLE WHEAT PASTA IT'S GOT THE FIBER. SO IT'S 19:03 MUCH.>>BILL: AND IT ALSO TENDS TO BE DARKER. >>DR. 19:05 FERREIRA: EXACTLY. >>BILL: NOW, YOU HEAR ABOUT PEOPLE 19:06 ALMOST LIKE CRASHING, LIKE THEY HAVE A BREAKFAST 19:09 SOMETIMES HIGH IN CARBOHYDRATES AND THEN ALL 19:14 OF A SUDDEN MID-MORNING YOU FEEL LIKE YOU JUST 19:15 NEED TO GO TO BED AND TAKE A NAP. WHAT HAPPENING 19:19 THERE? >>DR. FERREIRA: THAT IS ACTUALLY QUITE 19:22 COMMON, NOT ONLY IN ADULTS BUT IN CHILDREN AS WELL 19:23 LET'S DRAW THAT AGAIN, AND, OKAY. HERE YOU'VE 19:27 GOT TIME AND HERE YOU'VE GOT GLUCOSE CONCENTRATION. 19:38 >>BILL: OKAY. >>DR. 19:39 FERREIRA: SO, WHAT HAPPENS IS YOUR GLUCOSE 19:41 CONCENTRATION STARTS HERE, WHICH IS NORMAL, AND HERE 19:42 AT 8:00 AM YOU TAKE A HIGH CARBOHYDRATE, BUT 19:47 NOT THIS ONE. >>BILL: NOT GOOD CARBOHYDRATES. >>DR. 19:54 FERREIRA: YOU HAVE THIS ONE WITH CHOCOLATE MILK, 19:55 VERY SWEET, LOTS OF SUGAR OR EVEN A JUICE 19:57 OR SOMETHING LIKE THAT, OR EVEN CAKE. SO WHAT HAPPENS 20:02 IS THAT THE BLOOD SUGAR GOES HIGH QUICKLY. THERE 20:03 IS QUICK RELEASE BECAUSE THE BEADS ARE VERY EASILY 20:08 ACCESSIBLE; THERE IS QUICK RELEASE INTO THE BLOOD 20:12 STREAM. NOW, TO COMPENSATE, TO ALLOW THIS 20:13 SUGAR TO GO INTO THE BLOOD WHICH IS IN THE CELLS, 20:18 INSULIN, WHICH I AM GOING TO TRY AND DRAW HERE IN 20:25 THE DOTTED LINE, INSULIN ALSO GOES UP. INSULIN IS 20:26 RELEASED INTO THE BLOOD STREAM AND WHAT HAPPENS 20:29 IT OPENS THE CELLS FOR THE SUGAR TO GO INTO THE 20:33 CELLS. >>BILL: GOT IT. 20:35 >>DR. FERREIRA: BECAUSE SO MUCH SUGAR WENT INTO THE 20:37 BLOOD SO QUICKLY, A LOT OF INSULIN HAS TO BE 20:38 RELEASED. AND IT'S SO MUCH THAT WHAT HAPPENS IS THAT 20:43 THE SUGAR WILL QUICKLY DROP AND IT WILL OFTEN 20:47 DROP BELOW NORMAL LEVELS. 20:48 >>BILL: OH, I SEE. >>DR. 20:49 FERREIRA: AND PEOPLE HERE MAY FEEL HYPOGLYCEMIC. 20:53 WHICH IS, YOU KNOW, THEY START FEELING VERY 20:56 IRRITABLE AND TIRED AND LACK OF CONCENTRATION AND, 20:57 YOU KNOW, AT SCHOOL THIS CAN HAPPEN IN CHILDREN 21:04 THAT HAVE THAT SORT OF DIET. SO THEY DON'T FEEL 21:10 WELL. SO, WHAT'S THE SOLUTION? YOUR BLOOD SUGAR 21:11 IS LOWER THAN NORMAL. IT'S OVER-DIAGNOSED. 21:15 HYPOGLYCEMIA IS OVER-DIAGNOSED. I THINK 21:19 MANY OF THE SYMPTOMS THAT PEOPLE FEEL IS NOT 21:20 HYPOGLYCEMIA BUT THERE ARE PEOPLE WHO ARE TRUE 21:23 HYPOGLYCEMICS. WHAT DO YOU THEN? IT'S TWO HOURS AFTER 21:29 YOU TAKE YOUR BREAKFAST, YOU TAKE SOMETHING ELSE 21:30 AND USUALLY YOU DON'T TAKE ANY OF THESE BECAUSE - 21:34 LOOK, THIS IS EXCELLENT FOR HYPOGLYCEMIA BECAUSE 21:39 IT'S GOT FIBER, WHICH IS VERY GOOD. YOU KNOW, IF 21:40 KIDS OR ADULTS COULD TAKE THIS INSTEAD OF THOSE HIGH 21:44 SUGAR CONTENT - YOU KNOW, IT DOESN'T HAVE TO BE 21:48 SWEET, IT JUST HAS TO BE WITH REFINED FLOUR - THAT 21:49 WOULD BE GREAT. BUT, YOU KNOW, YOU JUST GO AND 21:52 IT GIVES ANOTHER SHOT HERE.>>BILL: AND WE'RE 21:56 BACK TO.>>DR. FERREIRA: .SWINGING.>>BILL: ALL DAY 21:57 LONG. UP AND DOWN, UP AND DOWN. >>DR. FERREIRA: 22:02 IF YOU TOOK THE COMPLEX CARBOHYDRATES THAT ARE 22:04 FULL OF FIBER OR THE FRUIT.>>BILL: OR ONE OF 22:05 THESE. >>DR. FERREIRA:.OR ONE OF THESE FOR BREAKFAST 22:08 THAT WOULD BE EXCELLENT SO, THE IDEA IS TO HAVE A 22:11 GOOD BREAKFAST WITH COMPLEX CARBOHYDRATES, 22:12 FULL OF FIBER. YOU KNOW, THE DARKER THE CEREAL, 22:16 THE BETTER. THE DARKER THE BREAD, THE BETTER. AND 22:20 WITH FRUIT COMBINED - AND WE'LL TALK ABOUT PROTEIN - 22:21 COMBINED WITH PROTEIN LIKE A LOW-FAT MILK OR 22:25 I RECOMMEND THE SOYA MILK WHICH IS ZERO CHOLESTEROL 22:32 AND AN EXCELLENT AMOUNT, CONTENT OF FAT. YOU 22:33 COULD HAVE, FOR EXAMPLE, SOMETHING TO PUT ON YOUR 22:38 BREAD LIKE A SPREAD WITH - AND WE TALK ABOUT FATS IN 22:44 THE FUTURE - WITH NO TRANS FATS, NON-HYDROGENATED 22:45 OR LIKE A.>>BILL: HUMMUS. 22:51 >>DR. FERREIRA:.CHICKPEA HUMMUS, GARBONZOS AND SO 22:52 ON. A COMBINATION OF THESE WOULD BE THE IDEAL FOR A 22:57 GOOD BREAKFAST. >>BILL: WE ONLY HAVE A COUPLE MINUTES 23:03 LEFT BUT LET ME JUST, MAYBE, MAYBE NOT DEVIATE, 23:04 BUT LET ME ASK YOU SOMETHING BECAUSE THIS 23:08 IS SOMETHING THAT YOU'VE DEDICATED YOUR PRACTICE 23:10 TO, RIGHT? YOU'RE NOT ONLY AN M.D., YOU'RE A 23:11 CHRISTIAN, WHY IS IT SO IMPORTANT THAT GOD'S 23:16 CHILDREN HAVE GOOD HEALTH WHAT'S THE LINK THAT YOU 23:24 SEE BETWEEN CHRISTIANITY, BEING A FOLLOWER OF JESUS 23:26 AND HAVING GOOD HEALTH? 23:32 >>DR. FERREIRA: BILL, I THINK WE ARE RESPONSIBLE, 23:33 NOT JUST TO OURSELVES BUT TO OTHERS. AND LIFE IS SO 23:37 PRECIOUS. I MEAN, WE CAN BE A GOOD INFLUENCE TO 23:43 OTHERS; OTHERS CAN BE A GOOD INFLUENCE TO US. YOU 23:44 KNOW, I BELIEVE IN ETERNAL LIFE WHEN JESUS COMES BUT 23:48 I BELIEVE THAT RIGHT HERE WE CAN HAVE, IN SPITE OF 23:52 HAVING A LOT OF OR LITTLE MONEY, WE CAN BE AN 23:53 INFLUENCE TO OTHERS. AND WE'VE GOT A RESPONSIBILITY 23:59 TOWARDS OTHERS. AND TO LOOK AFTER OUR BODY SO 24:02 THAT WE ENJOY - WE HAVE A GREATER TIME TO INTERACT 24:03 WITH OTHERS AND BE A POSITIVE INFLUENCE 24:10 ON OTHERS. I THINK THAT'S GREAT. OKAY, NOW, YOU KNOW 24:14 HOW YOU FELT WHEN YOU WERE SICK. >>BILL: YES. >>DR. 24:15 FERREIRA: YOU DON'T FEEL GOOD. >>BILL: NO. >>DR. 24:18 FERREIRA: AND IT AFFECTS YOUR RELATIONSHIP WITH 24:21 OTHERS. NOW, THAT DOES NOT MEAN THAT IF SOMEBODY'S 24:22 SICK, THEY CANNOT BE A PLEASANT PERSON. OH YES, 24:24 OF COURSE THEY CAN BE A PLEASANT PERSON. THERE ARE 24:28 MANY SICK PEOPLE HERE WITH TERMINAL DISEASES THAT ARE 24:29 VERY PLEASANT PEOPLE BUT IT MAKES YOU HURT AND IT 24:32 MAKES OTHERS HURT. >>BILL: YES. >>DR. FERREIRA: AND I 24:37 BELIEVE GOD DOES NOT WANT US TO HURT. AND IF WE 24:38 CAN'T HAVE GOOD HEALTH AND ENJOY THE YEARS THAT WE 24:41 HAVE SPENT HERE IN A MUCH MORE MEANINGFUL WAY AND 24:45 NOT HURTING BECAUSE OF HEART DISEASE OR OF CANCER 24:46 OR WHATEVER THE DISEASE MAY BE I THINK WE WILL 24:53 FEEL HAPPIER AND BE A BLESSING TO OTHERS AS 24:57 WELL. >>BILL: WELL, THANK YOU, DOCTOR; YOU'VE BEEN A 24:58 BLESSING TO US TODAY. LET US PRAY. HEAVENLY FATHER, 25:00 WE THANK YOU FOR THE GOODNESS YOU HAVE BROUGHT 25:05 INTO THIS WORLD IN THE WONDERFUL FOODS AND THOSE 25:06 HERE REPRESENTED HERE ON THIS TABLE. FATHER, GIVE 25:12 US THE WISDOM THAT WHEN IT COMES TIME TO MAKE 25:15 CHOICES, THAT WE MAKE THE RIGHT CHOICES. THAT 25:16 THROUGH YOUR GUIDANCE AND THROUGH INSTRUCTION WE MAY 25:21 LIVE LIFE AND LIVE IT MORE ABUNDANTLY. BE WITH EVERY 25:25 VIEWER NOW. I PRAY, IN JESUS' NAME. AMEN. 25:26 >>DR. FERREIRA: AMEN. 25:31 (MUSIC) 25:46 >>BILL: IF YOU ENJOYED TODAY'S PROGRAM AND WOULD 25:47 LIKE TO LEARN MORE THAT WOULD HELP YOU MAKE SOME 25:49 OF THESE CHOICES IN YOUR DAILY LIFE, WELL, DR. 25:53 FERREIRA HAS WRITTEN AN INTERESTING ARTICLE AND IT 25:54 WOULD BE A GIFT FROM "IT IS WRITTEN" TO YOU. 26:00 HERE IS THE INFORMATION YOU NEED TO GET YOURS. 27:06 >>BILL: WELL, WE'VE COME TO THE END OF ANOTHER 27:07 PROGRAM, DR. FERREIRA. 27:10 >>DR. FERREIRA: YES. 27:11 >>BILL: WELL, WE'RE GOING TO HAVE YOU BACK BECAUSE 27:14 WE WANT TO CONTINUE WITH THIS SERIES ON NUTRITION 27:15 AND FOOD BECAUSE I THINK IT'S VERY HELPFUL TO OUR 27:17 VIEWERS. SO THANK YOU. 27:18 >>DR. FERREIRA: IT'S A PLEASURE. >>BILL: 27:19 THANK YOU FOR BEING HERE. 27:20 THANK YOU TO OUR FAITHFUL VIEWERS WHO TUNE IN EVERY 27:21 WEEK. WE APPRECIATE IT. 27:22 LET ME REMIND YOU OF A COUPLE 27:23 OF THINGS. THE WEBSITE, ITISWRITTENCANADA.CA. ON 27:24 THE WEBSITE YOU CAN GO AND SEE THIS PROGRAM AGAIN 27:25 MAYBE YOU HAVE A FRIEND THAT DIDN'T GET A CHANCE 27:30 TO WATCH THE PROGRAM. 27:31 YOU CAN REFER THEM TO THE WEBSITE BECAUSE THERE 27:34 THEY CAN SEE IT. YOU CAN ALSO SEND US YOUR PRAYER 27:38 REQUESTS. MAYBE SOME OF YOU ARE FACING SOME 27:39 CHALLENGES. OUR TEAM MEETS EVERY MORNING AND WE PRAY 27:41 OVER THE REQUESTS THAT COME TO OUR OFFICE. YOU 27:44 CAN ALSO SIGN UP FOR BIBLE STUDIES ON THE WEBSITE. 27:45 IF YOU HAVENT' DONE THAT - THOUSANDS ALREADY HAVE 27:51 - WHY NOT JOIN THEM ALSO YOU CAN FOLLOW US ON 27:54 FACEBOOK AND ON TWITTER ALSO. WE PRAY THAT THE 27:55 GOOD LORD WILL GIVE US THE OPPORTUNITY TO BE BACK 27:59 HERE AGAIN NEXT WEEK. I HOPE YOU'LL JOIN US. UNTIL 28:03 THEN, REMEMBER, IT IS WRITTEN; MAN SHALL NOT 28:04 LIVE BY BREAD ALONE BUT BY EVERY WORD THAT PROCEEDS 28:08 FROM THE MOUTH OF GOD. 28:12 (MUSIC) 28:30 WHAT IF THIS YEAR YOU SENT MORE THAN JUST A PLEASANT 28:31 GREETING FOR CHRISTMAS? 28:33 WOULD YOU LIKE TO PRESENT THE GREATEST CHRISTMAS 28:34 GIFT OF ALL, JESUS CHRIST, TO YOUR FRIENDS AND 28:36 ASSOCIATES? FOR A LIMITED TIME, IT IS WRITTEN IS 28:39 OFFERING A SPECIAL CHRISTMAS CARD THAT 28:40 INCLUDES A DVD MESSAGE IN 7 LANGUAGES INVITING 28:43 ANYONE WHO WATCHES TO STRENGTHEN THEIR 28:46 RELATIONSHIP WITH JESUS. 28:47 WITH THE LOW COST OF ONLY 3 DOLLARS PER CARD WHY NOT 28:50 SEND ONE TO EACH PERSON ON YOUR CHRISTMAS LIST. 28:51 TO ORDER LOG ON TO ITISWRITTENCANADA.CA 28:54 OR CALL 905-404-6510. |
Revised 2014-12-17