>>BILL: ON TODAY'S "IT
IS WRITTEN" PROGRAM, ANOTHER
00:00:01.10\00:00:02.13
ONE IN OUR LIVE HEALTHY
SERIES WITH DR. FERREIRA.
00:00:02.13\00:00:04.50
HEALTHY CHOICES ARE ON
THE WAY. IT IS WRITTEN BEGINS
00:00:04.50\00:00:10.30
RIGHT NOW.
00:00:10.30\00:00:12.36
(MUSIC)
00:00:13.13\00:00:21.20
>>ANNOUNCER: IT HAS
STOOD THE TEST OF TIME . . .
00:00:21.76\00:00:24.06
GOD'S BOOK, THE BIBLE
00:00:24.36\00:00:27.53
STILL RELEVANT IN
TODAY'S COMPLEX WORLD
00:00:27.76\00:00:32.00
IT IS WRITTEN
00:00:32.30\00:00:34.56
SHARING MESSAGES OF
HOPE AROUND THE WORLD.
00:00:34.86\00:00:38.50
(MUSIC)
00:00:39.00\00:00:50.96
WELCOME TO ANOTHER
EPISODE OF "IT IS WRITTEN" AND
00:00:51.46\00:00:52.63
LET ME WELCOME GUEST, DR.
00:00:52.63\00:00:54.76
FERREIRA. >>DR. FERREIRA:
THANK YOU. >>BILL: WELCOME
00:00:54.76\00:00:55.83
BACK. >>DR. FERREIRA:
IT'S A PLEASURE TO BE HERE.
00:00:55.83\00:00:59.13
>>BILL: THANK YOU.
WELL, THE FOOD IS OUT. THAT
00:00:59.13\00:01:00.43
MEANS WE'RE GOING TO
BE TALKING ABOUT.>>DR.
00:01:00.43\00:01:01.50
FERREIRA: NUTRITION.
00:01:01.50\00:01:03.16
>>BILL:.HEALTHY FOOD
CHOICES. >>DR. FERREIRA:
00:01:03.16\00:01:04.20
YES. >>BILL: THAT'S RIGHT.
00:01:04.20\00:01:05.40
I THINK - WHAT WE'VE
BEEN TRYING TO DO IN THIS
00:01:05.40\00:01:06.50
SERIES IS, OBVIOUSLY
GIVE OUT SOME GOOD INFORMATION
00:01:06.50\00:01:09.73
BUT ALSO DISSPELL SOME
MYTHS AND HELP FOLKS MAKE
00:01:09.73\00:01:12.40
WISE FOOD CHOICES, RIGHT?
00:01:12.40\00:01:12.93
WHEN IT COMES TIME TO SIT
DOWN TO EAT. AND WHAT WE'D
00:01:12.93\00:01:20.46
LIKE TO TALK ABOUT
TODAY ARE FATS. BECAUSE,
00:01:20.46\00:01:21.36
TYPICALLY, FATS ARE
SOMETHING YOU WANT TO
00:01:21.36\00:01:28.26
AVOID, RIGHT? IT'S BAD
BUT I'M NOT SURE THAT THAT'S
00:01:28.26\00:01:36.03
THE FULL STORY. >>DR.
00:01:36.03\00:01:36.53
FERREIRA: BUT WE NEED
FAT. >>BILL: THAT'S RIGHT.
00:01:36.53\00:01:38.40
>>DR. FERREIRA: WE
NEED FAT. SO, YOU KNOW,
00:01:38.40\00:01:39.33
SOMETIMES AS A LAY
PERSON YOU HEAR AVOID FAT BUT
00:01:39.33\00:01:41.36
THEN YOU NEED FAT. WHICH
FAT DO YOU NEED? WHICH FAT
00:01:41.36\00:01:43.93
DO YOU AVOID? SO, WE
BROUGHT IN THE EXPERT
00:01:43.93\00:01:44.80
YOU'RE OUR EXPERT. >>DR.
00:01:44.80\00:01:48.56
FERREIRA: WELL,
THERE'S A LOT OF CONFUSION OUT
00:01:48.56\00:01:49.56
THERE. IT'S TRUE. I
THINK THE SCIENTIFIC COMMUNITY
00:01:49.56\00:01:51.30
HAS BEEN A BIT CONFUSED
ABOUT THAT TOO. SO THERE
00:01:51.30\00:01:55.80
HAS BEEN A SHIFT, OKAY,
OVER THE LAST FEW YEARS -
00:01:55.80\00:01:56.83
I THINK DECADES. >>BILL:
OKAY. >>DR. FERREIRA: YOU
00:01:56.83\00:02:02.30
KNOW, COMING AGAIN FROM
- SAYING AGAIN WE COME FROM
00:02:02.30\00:02:07.93
MEDITERREANIAN KIND OF
ENVIRONMENT, PEOPLE IN THE
00:02:07.93\00:02:08.96
OLD DAYS, THEY USED
TO USE A LOT OF OLIVE
00:02:08.96\00:02:14.13
OIL.>>BILL: RIGHT. >>DR.
00:02:14.13\00:02:14.60
FERREIRA:.OKAY?
THEN REFRIGERATION WASN'T
00:02:14.60\00:02:17.10
AVAILABLE SO IF THEY
WANTED TO EAT BUTTER THEY
00:02:17.10\00:02:22.93
COULD MAKE BUTTER BUT
IT WOULD GO RANCID QUICKLY
00:02:22.93\00:02:23.93
>>BILL: YES. >>DR.
00:02:23.93\00:02:27.03
FERREIRA: SO THEY
COULDN'T. SO OLIVE OIL WAS
00:02:27.03\00:02:27.96
THE PREFERRED OIL.
THEN CAME REFRIGERATION AND
00:02:27.96\00:02:31.26
WITH THAT PEOPLE COULD
STORE THE BUTTERS SO THEY
00:02:31.26\00:02:35.60
WENT TO EAT BUTTER.
00:02:35.60\00:02:36.06
>>BILL: OKAY. >>DR.
00:02:36.06\00:02:36.50
FERREIRA: THAT WAS THE
IN THING, TO EAT BUTTER. BUT
00:02:36.50\00:02:39.10
THEN THEY REALIZE,
DOCTORS REALIZE THAT THE MORE
00:02:39.10\00:02:42.90
BUTTER YOU ATE OR THE
MORE SATURATED FAT YOU ATE
00:02:42.90\00:02:43.93
- AND WE TALK ABOUT ALL
THESE FATS IN THIS PROGRAM
00:02:43.93\00:02:49.86
- BUT THERE WAS A HIGHER
RISK OF HEART DISEASE AND
00:02:49.86\00:02:53.93
STROKE. >>BILL: RIGHT.
00:02:53.93\00:02:54.43
>>DR. FERREIRA: AND SO,
THEN THEY THOUGHT BUTTER
00:02:54.43\00:02:57.06
IS NOT SO GOOD FOR YOU
AND THEY FOUND OUT THAT THERE
00:02:57.06\00:02:58.13
WERE CERTAIN OILS THAT
WERE GOOD FOR YOU AND, YOU
00:02:58.13\00:03:02.03
KNOW, LIKE THE CORN OIL
OR THE SOYBEAN OIL, CANOLA
00:03:02.03\00:03:07.90
OIL, AND SO ON. THEY
WERE VERY WATERY KIND OF OILS
00:03:07.90\00:03:08.90
AND SO EVERYBODY
STARTED COOKING WITH THESE OILS.
00:03:08.90\00:03:16.26
>>BILL: OKAY. >>DR.
00:03:16.26\00:03:16.70
FERREIRA: THE OLIVE OIL
WAS PUSHED ASIDE.>>BILL:
00:03:16.70\00:03:19.46
SURE. >>DR.
00:03:19.46\00:03:19.76
FERREIRA:.BUTTER
WAS PUSHED ASIDE; THESE
00:03:19.76\00:03:21.70
WERE THE SOLUTIONS TO
EVERYBODY'S PROBLEMS. BUT
00:03:21.70\00:03:23.96
THEN THEY FOUND OUT
THAT THESE OILS ARE ACTUALLY
00:03:23.96\00:03:24.96
NOT SO GOOD FOR YOU.
00:03:24.96\00:03:29.43
THERE'S SOME INCREASED,
THERE'S INCREASED RISK OF
00:03:29.43\00:03:30.46
CERTAIN DISEASES IF YOU
EAT A LOT OF THOSE OILS.
00:03:30.46\00:03:35.73
>>BILL: RIGHT. >>DR.
00:03:35.73\00:03:36.16
FERREIRA: AND GUESS
WHERE THEY ARE NOW? >>BILL:
00:03:36.16\00:03:39.00
ALL THE WAY BACK. >>DR.
00:03:39.00\00:03:39.50
FERREIRA: BACK TO THE
OLIVE OIL. YOU KNOW, SO,
00:03:39.50\00:03:41.20
BUT THE TRUTH IS THAT THE
OLIVE OIL IS INDEED ONE OF
00:03:41.20\00:03:46.16
THE BEST OILS THERE IS
AROUND. IT'S NOT THE ONLY
00:03:46.16\00:03:47.16
ONE BUT IT'S A GOOD SOURCE
OF FAT AND WE DO NEED FAT.
00:03:47.16\00:03:52.83
YOU KNOW, SO, YOU KNOW,
FAT IS LIKE - WE NEED FAT
00:03:52.83\00:03:59.46
FOR MANY OF OUR
METABOLIC PROCESSES. WE NEED FAT
00:03:59.46\00:04:00.53
- WITHOUT FAT WE CANNOT
LIVE. >>BILL: RIGHT. >>DR.
00:04:00.53\00:04:06.23
FERREIRA: SO FAT IS VERY
IMPORTANT. BUT FAT IS MUCH
00:04:06.23\00:04:09.36
HIGHER IN CALORIES THAN
CARBOHYDRATES. SO, FOR ONE
00:04:09.36\00:04:10.43
GRAM OF FAT AND ONE
GRAM OF CARBOHYDRATES YOU
00:04:10.43\00:04:19.36
GET MUCH MORE ENERGY
FROM FAT THAN YOU GET FROM THE
00:04:19.36\00:04:24.53
CARBOHYDRATES. >>BILL:
OKAY. >>DR. FERREIRA: SO,
00:04:24.53\00:04:25.53
YOU NEED TO BE CAREFUL
BECAUSE - AND IF YOU EAT
00:04:25.53\00:04:27.66
A LOT OF FAT THAT EXTRA
ENERGY, WHERE DOES IT GO
00:04:27.66\00:04:31.80
TO? >>BILL: STORED. >>DR.
00:04:31.80\00:04:32.33
FERREIRA: TO YOUR
STORAGE PLACES. YES. SO, I THINK
00:04:32.33\00:04:35.23
THAT'S WHERE THERE'S A
LOT OF CONFUSION. BECAUSE, YOU
00:04:35.23\00:04:36.33
KNOW, PEOPLE SAY, WELL,
I'M OVERWEIGHT OR WHATEVER
00:04:36.33\00:04:41.50
I MUST DECREASE ON MY FAT
WELL, YOU MUST REDUCE YOUR
00:04:41.50\00:04:46.66
FAT DEPOSITS, IT'S
TRUE, BUT THAT DOES NOT MEAN
00:04:46.66\00:04:47.63
THAT YOU HAVE TO GET
RID OF ALL THE FAT. OKAY?
00:04:47.63\00:04:52.70
BECAUSE NOW WE KNOW THAT
THERE'S SOME FATS THAT ARE
00:04:52.70\00:04:56.70
ACTUALLY ESSENTIAL FOR
THE BODY AND WE SHOULD HAVE
00:04:56.70\00:04:57.76
A RESEASONABLE AMOUNT
OF THEM EVERYDAY, OKAY.
00:04:57.76\00:05:03.70
>>BILL: OKAY. NOW,
HELP US DEFINE SOME OF THESE
00:05:03.70\00:05:07.60
TERMS. BECAUSE WE
HEAR SATURATED AND.>>DR.
00:05:07.60\00:05:08.46
FERREIRA: POLYUNSATURATED
FATS, MONOUNSATURATED
00:05:08.46\00:05:11.76
FATS.>>BILL: YEAH. >>DR.
00:05:11.76\00:05:12.23
FERREIRA:.CHOLESTEROL.
00:05:12.23\00:05:13.80
>>BILL: YES. IT'S JUST
ONE BIG CONFUSION. >>DR.
00:05:13.80\00:05:14.76
FERREIRA: NOW, REMEMBER
WE TALKED ABOUT CARBOHYDRATES
00:05:14.76\00:05:17.76
AND WE DREW THE
LITTLE BEADS. >>BILL: YES. I
00:05:17.76\00:05:20.33
REMEMBER THAT. >>DR.
00:05:20.33\00:05:20.80
FERREIRA: AND WE
TALKED ABOUT PROTEINS AND WE
00:05:20.80\00:05:22.66
DREW.>>BILL: THE RAILROAD
CARS. >>DR. FERREIRA:.THE
00:05:22.66\00:05:23.70
CARS. NOW, WE'RE NOT
GOING TO DRAW ANY OF THAT. OKAY.
00:05:23.70\00:05:28.20
THERE ARE DIFFERENT
TYPES OF FAT. OKAY, CHOLESTEROL
00:05:28.20\00:05:33.36
IS ONE TYPE OF FAT
BUT LET'S MOVE CHOLESTEROL
00:05:33.36\00:05:34.33
PUT IT ON THE SIDE.
00:05:34.33\00:05:37.16
>>BILL: OKAY. >>DR.
00:05:37.16\00:05:37.63
FERREIRA: AND GO TO THE
OTHER, POLYUNSATURATED AND
00:05:37.63\00:05:40.63
SATURATED AND SO ON.
LET'S GO BACK TO SCHOOL, OKAY
00:05:40.63\00:05:41.70
>>BILL: OKAY. BACK TO
THE DRAWING BOARD. >>DR.
00:05:41.70\00:05:44.83
FERREIRA: DRAWING
BOARD, OKAY. NOW, LET'S LOOK AT
00:05:44.83\00:05:47.36
FAT LIKE THIS. WE DRAW A
HEAD OR - I HAVEN'T FOUND
00:05:47.36\00:05:48.36
A GOOD TERM FOR WHAT
I AM GOING TO DRAW SO,
00:05:48.36\00:05:58.66
MAYBE, YOU CAN THINK
OF SOMETHING. THEN THREE
00:05:58.66\00:06:01.93
LEGS, OKAY. THERE COULD
BE TWO BUT LET'S PUT THREE
00:06:01.93\00:06:03.13
LEGS HERE. NOW, THIS IS A
TRIGLYCERIDE. YOU'VE HEARD
00:06:03.13\00:06:12.83
ABOUT THAT. >>BILL:
I'VE HEARD OF TRIGLYCERIDES.
00:06:12.83\00:06:16.50
>>DR. FERREIRA: GOOD.
00:06:16.50\00:06:17.00
TRIGLYCERIDE. OKAY, NOW,
THE CHARACTERISTICS OF THE
00:06:17.00\00:06:21.10
FAT, OF THIS TYPE OF
FAT, ARE DETERMINED BY HOW,
00:06:21.10\00:06:22.10
WHAT HAPPENS IN ONE
OF THESE LEGS. NOW, LET'S
00:06:22.10\00:06:27.23
MAGNIFY THAT. IT'S A
CHAIN OF CARBON. >>BILL: OKAY.
00:06:27.23\00:06:31.63
>>DR. FERREIRA: OKAY.
00:06:31.63\00:06:32.13
LINKED TO.OKAY? >>BILL:
YES. >>DR. FERREIRA: SO,
00:06:32.13\00:06:36.76
IF THE CARBON WAS
JUST LIKE THAT, YOU COULD
00:06:36.76\00:06:37.70
IMAGINE A CHAIN CAN
BE VERY FLEXIBLE. >>BILL:
00:06:37.70\00:06:42.70
SURE. >>DR. FERREIRA:
BUT IT'S NOT EVERYTHING.
00:06:42.70\00:06:46.66
ATTACHED TO THIS CARBON
YOU'VE GOT HYDROGEN, OKAY
00:06:46.66\00:06:47.70
LITTLE HYDROGEN
ATOMS - IT COULD BE LONGER,
00:06:47.70\00:06:57.83
OKAY? NOW, LET'S PUT THE
HYDROGEN HERE AND ANOTHER
00:06:57.83\00:07:02.96
ONE HERE AND SO ON.
NOW, AROUND EACH HYDROGEN
00:07:02.96\00:07:03.90
YOU'VE GOT A FIELD.
IT'S NOT A MAGNETIC FIELD BUT
00:07:03.90\00:07:12.06
THINK OF IT LIKE THAT,
OKAY? SO, YOU'VE BEEN TO
00:07:12.06\00:07:19.60
THE ZOO OR TO A PARK,
ONE OF THESE ENTERTAINMENT
00:07:19.60\00:07:20.60
PARKS WITH YOUR KIDS
AND THERE'S ALWAYS SOMEBODY
00:07:20.60\00:07:24.13
WITH THIS BIG STICK
WITH BALLOONS. >>BILL: YES.
00:07:24.13\00:07:27.30
>>DR. FERREIRA: AND
THESE BALLOONS ARE FULL OF
00:07:27.30\00:07:28.26
HELIUM, OKAY, AND THEY'RE
ALL PRESSING AGAINST EACH
00:07:28.26\00:07:31.76
OTHER. IF YOU MOVE ONE
BALLOON YOU MOVE ALL THE
00:07:31.76\00:07:34.63
OTHERS. >>BILL: RIGHT.
00:07:34.63\00:07:35.13
>>DR. FERREIRA: NOW,
LET'S THINK OF THE HYDROGEN AS
00:07:35.13\00:07:37.86
HAVING A BALLOON
AROUND IT, OKAY? AND THERE IS
00:07:37.86\00:07:38.86
ANOTHER BALLOON HERE
AND THERE IS ANOTHER BALLOON
00:07:38.86\00:07:45.30
HERE AND SO ON. AND AT
THE BOTTOM AS WELL, OKAY? SO,
00:07:45.30\00:07:51.00
IF YOU WANT TO BEND
THE CHAIN IT'S FULL OF
00:07:51.00\00:07:51.93
BALLOONS SO IT DOESN'T
MOVE. >>BILL: IT'S RIGID.
00:07:51.93\00:07:59.46
>>DR. FERREIRA: IT'S
VERY STIFF, OKAY. IN OTHER
00:07:59.46\00:08:03.93
WORDS, ALL THE BONES,
ALL THE CONNECTIONS ARE FULL
00:08:03.93\00:08:04.93
IT'S SATURATED.
>>BILL: OH, OKAY. GOT IT. >>DR.
00:08:04.93\00:08:10.46
FERREIRA: SO, THESE KINDS
OF FATS, IF YOU LEAVE THEM
00:08:10.46\00:08:13.20
OPEN, FOR EXAMPLE,
OUTSIDE THE REFRIGERATOR, WHAT
00:08:13.20\00:08:14.23
KIND OF - WOULD THEY BE A
LIQUID OR A SOLID? >>BILL:
00:08:14.23\00:08:20.16
NO, THEY HARDEN. >>DR.
00:08:20.16\00:08:20.63
FERREIRA: THEY ARE HARD.
00:08:20.63\00:08:22.53
THEY ARE SATURATED.
YOU KNOW, SOME PEOPLE ARE
00:08:22.53\00:08:23.53
SATURATED AS WELL. AND
THEY ARE VERY HARD PEOPLE.
00:08:23.53\00:08:27.20
>>BILL: (LAUGHTER) >>DR.
00:08:27.20\00:08:27.66
FERREIRA: THINK OF
THESE, THINK OF THESE FATS - YOU
00:08:27.66\00:08:30.50
KNOW, IF YOU THINK OF A
PERSON LIKE THAT, THE FATS
00:08:30.50\00:08:33.76
ARE THE SAME. THEY
HURT YOU. THEY ACTUALLY CAN
00:08:33.76\00:08:34.90
DAMAGE YOUR BODY. SO,
THESE FATS ARE ONE OF THE
00:08:34.90\00:08:40.76
BIGGEST RESPONSIBLE FOR
BLOCKING UP ARTERIES, YOU
00:08:40.76\00:08:48.00
KNOW, FOR HAVING FAT
AROUND YOUR ORGANS, YOUR
00:08:48.00\00:08:48.93
INTERNAL ORGANS.
>>BILL: SO THEY HARDEN INSIDE
00:08:48.93\00:08:52.90
THE BODY SIMILAR TO.>>DR.
00:08:52.90\00:08:53.40
FERREIRA: EXACTLY.
00:08:53.40\00:08:55.13
EXACTLY. >>BILL: OKAY.
00:08:55.13\00:08:55.63
>>DR. FERREIRA:
THEY'RE NOT THE BEST FOR YOU.
00:08:55.63\00:08:57.53
>>BILL: OKAY. SO
THAT'S THE SATURATED. >>DR.
00:08:57.53\00:08:58.50
FERREIRA: THAT'S THE
SATURATED. >>BILL: GOT
00:08:58.50\00:09:01.73
IT. >>DR. FERREIRA:
OKAY, EXAMPLES OF THAT.>>BILL:
00:09:01.73\00:09:03.30
YES, WHERE DO
YOU FIND THAT? >>DR.
00:09:03.30\00:09:04.10
FERREIRA:.BUTTER.>>BILL:
OH, OKAY. >>DR.
00:09:04.10\00:09:05.60
FERREIRA:.MEAT, THE FAT
THAT'S AROUND THE MEAT AND
00:09:05.60\00:09:07.66
INSIDE THE RED PART OF
THE MEAT. THAT'S MOSTLY
00:09:07.66\00:09:08.66
SATURATED. CHEESE, THE
CURED CHEESE. NOT LIKE THE
00:09:08.66\00:09:12.60
COTTAGE CHEESE THAT
WE'VE GOT HERE BUT THE CURED
00:09:12.60\00:09:17.40
CHEESE. A LOT OF THAT IS
SATURATED FAT. OKAY, NOW,
00:09:17.40\00:09:18.40
LET'S REMOVE SOME OF
THOSE HYDROGENS. >>BILL: OKAY.
00:09:18.40\00:09:23.33
>>DR. FERREIRA: LET'S
SAY, LET'S SAY WE TAKE AWAY
00:09:23.33\00:09:25.80
THIS HYDROGEN AND WE
TAKE AWAY THAT. SO, WHAT WE -
00:09:25.80\00:09:26.80
WE'RE LEFT WITH SOME
EMPTY SPACES THERE. GO AND
00:09:26.80\00:09:32.06
TRY AND BEND. >>BILL: IT
BENDS A LITTLE MORE. >>DR.
00:09:32.06\00:09:38.03
FERREIRA: IT BENDS.
NOW, IF WE HAVE MANY PLACES
00:09:38.03\00:09:39.00
WITHOUT THE HYDROGEN,
THERE ARE LITTLE HOLES,
00:09:39.00\00:09:44.23
SO THAT IS VERY FLEXIBLE.
00:09:44.23\00:09:44.73
I USUALLY, YOU KNOW,
IT'S VERY FLEXIBLE. AND SO
00:09:44.73\00:09:48.56
THOSE ARE THE POLY -
BECAUSE THERE ARE MORE
00:09:48.56\00:09:53.70
THAN ONE -
POLYUNSATURATED. >>BILL:
00:09:53.70\00:09:54.46
OKAY. >>DR.
FERREIRA: POLYUNSATURATED FATS.
00:09:54.46\00:09:57.56
>>BILL: GOT IT. >>DR.
00:09:57.56\00:09:58.03
FERREIRA: OKAY? VERY
FLEXIBLE. >>BILL: OKAY.
00:09:58.03\00:10:00.23
>>DR. FERREIRA: OKAY.
00:10:00.23\00:10:00.70
>>BILL: AN EXAMPLE WOULD
BE. >>DR. FERREIRA: WE'VE
00:10:00.70\00:10:03.10
GOT AN EXAMPLE OF THAT.
00:10:03.10\00:10:03.60
FOR EXAMPLE, YOU LOOK AT
THIS OIL. AND THE VIEWERS
00:10:03.60\00:10:05.20
CAN SEE. YOU KNOW, YOU
WOULD THINK THAT YOU'VE
00:10:05.20\00:10:07.46
GOT COLOURED WATER INSIDE.
00:10:07.46\00:10:08.03
IT'S SO THIN. >>BILL: YES.
00:10:08.03\00:10:08.56
>>DR. FERREIRA: I'M NOT
GOING TO POUR IT. >>BILL:
00:10:08.56\00:10:14.46
NO. >>DR. FERREIRA:
BUT IT'S SO THIN. THIS IS
00:10:14.46\00:10:18.13
CANOLA OIL. >>BILL: OKAY.
00:10:18.13\00:10:18.66
>>DR. FERREIRA: CORN OIL,
PEANUT OIL, YOU KNOW, IT'S
00:10:18.66\00:10:23.43
ALL FULL OF POLYUNSATURATED FAT
00:10:23.43\00:10:24.13
>>BILL: POLYUNSATURATED.
00:10:24.13\00:10:28.60
OKAY. >>DR. FERREIRA:
NOW, LET'S IMAGINE - GOING BACK
00:10:28.60\00:10:29.70
TO THE DRAWING BOARD
- THAT YOU'VE GOT ONLY
00:10:29.70\00:10:34.46
ONE OUT OF ALL OF THESE,
YOU'VE GOT ONLY ONE PLACE
00:10:34.46\00:10:38.83
WHERE THERE'S NOTHING.
00:10:38.83\00:10:39.43
ONE, MONO. MONOUNSATURATED
FATS. >>BILL: GOT IT.
00:10:39.43\00:10:48.46
>>DR. FERREIRA: SO,
WHAT ARE THE BEST SOURCES OF
00:10:48.46\00:10:49.46
THAT? WELL, WE'VE GOT
ONE OF THE BEST SOURCES OF
00:10:49.46\00:10:51.80
MONOUNSATURATED FATS
WHICH IS - AND FORGET ABOUT THE
00:10:51.80\00:10:57.66
MAKE - IT'S THE OLIVE
OIL. AND THIS ONE IS EXTRA
00:10:57.66\00:10:58.70
VIRGIN WHICH IS THE
BEST OLIVE OIL BECAUSE IT IS
00:10:58.70\00:11:02.36
COLD PRESSED, IT
HASN'T BEEN HEATED UP, SO IT'S
00:11:02.36\00:11:08.10
CLOSEST TO ITS FORM THAT
IT WAS IN OLIVES, OKAY? SO
00:11:08.10\00:11:09.13
THAT'S THE EXTRA VIRGIN.
00:11:09.13\00:11:14.76
AND IF YOU CAN COMPARE -
I DON'T KNOW IF VIEWERS CAN
00:11:14.76\00:11:15.83
SEE THAT - BUT I'M GOING
TO SHAKE THE TWO A LITTLE
00:11:15.83\00:11:20.06
BIT, EVENTHOUGH THE
CAMERA MAN DOESN'T LIKE ME TO
00:11:20.06\00:11:23.66
MOVE, SO I'M GOING TO
SHAKE. YOU CAN SEE THAT
00:11:23.66\00:11:24.76
THIS IS MUCH MORE
LIQUID THAN THIS. THIS IS
00:11:24.76\00:11:28.70
A LITTLE MORE STIFF.
00:11:28.70\00:11:29.13
OLIVE OIL IS A
THICKER OIL.>>BILL: YES. >>DR.
00:11:29.13\00:11:33.20
FERREIRA:.BECAUSE IT
DOESN'T HAVE ALL THOSE
00:11:33.20\00:11:35.70
FREE SPACES. >>BILL:
IT'S ONLY MONOUNSATURATED.
00:11:35.70\00:11:36.70
>>DR. FERREIRA: NOW,
I'VE GOT OILS HERE - YOU KNOW
00:11:36.70\00:11:39.06
VEGETABLES ALSO HAVE
OILS BUT VERY SMALL AMOUNTS.
00:11:39.06\00:11:45.13
NOW, BEANS ALSO HAVE
OILS BUT IN SMALL AMOUNTS
00:11:45.13\00:11:46.10
FRUIT, NEGLIGIBLE, I
MEAN VERY LITTLE. BUT THESE
00:11:46.10\00:11:55.80
THINGS THAT I'VE GOT HERE
- I'VE GOT AN ALMOND, I'VE
00:11:55.80\00:12:02.03
GOT A WALNUT, I'VE GOT
A HAZELNUT - SO THESE HAVE
00:12:02.03\00:12:03.13
OIL. AND THESE ARE VERY
GOOD SOURCES OF FAT. AND
00:12:03.13\00:12:08.63
THE FAT THAT THEY CONTAIN
IS MOSTLY MONOUNSATURATED
00:12:08.63\00:12:17.46
AGAIN. SO, IT'S A
GOOD SOURCE OF OIL AND I'VE
00:12:17.46\00:12:18.56
GOT ONE OF THE VERY
GOOD SOURCES OF OIL. I LOVE
00:12:18.56\00:12:24.26
AVOCADOS. I LOVE TO PUT
IT ON BREAD. I LEARNED WHEN I
00:12:24.26\00:12:29.23
WAS IN SOUTH AFRICA - AND
SOUTH AFRICANS LOVE TO PUT
00:12:29.23\00:12:30.30
AVOCADO ON THE BREAD
WITH A TINY LITTLE BIT OF SALT
00:12:30.30\00:12:34.26
- THIS IS AN EXCELLENT
REPLACEMENT FOR BUTTER OR
00:12:34.26\00:12:37.33
MARGARINE OR WHATEVER.
00:12:37.33\00:12:37.83
SO THAT'S AVOCADO. IT'S A
VERY GOOD SOURCE OF FAT AS
00:12:37.83\00:12:42.60
WELL. NOW, REMEMBER,
FAT IT'S NOT ONLY IMPORTANT
00:12:42.60\00:12:43.60
FOR YOUR BIOCHEMISTRY
BUT IT'S ALSO A SOURCE
00:12:43.60\00:12:53.63
OF ENERGY. >>BILL: OKAY.
00:12:53.63\00:12:54.10
>>DR. FERREIRA: SO,
IF - AND IT'S FOUR TIMES
00:12:54.10\00:12:58.36
MORE THAN.>>BILL:
THAN CARBOHYDRATES. >>DR.
00:12:58.36\00:13:01.30
FERREIRA:.WHAT
CARBOHYDRATES ARE. SO, WE
00:13:01.30\00:13:02.26
NEED FAT BUT WE NEED
SMALL AMOUNTS. >>BILL: SO HOW
00:13:02.26\00:13:04.43
MUCH WOULD THE AVERAGE
PERSON.>>DR. FERREIRA: IF
00:13:04.43\00:13:08.20
YOU TAKE A 1500 CALORIE
DIET, OKAY, FOR THE DAY,
00:13:08.20\00:13:09.20
ABOUT 20% OF THAT
SHOULD BE FROM FAT. >>BILL:
00:13:09.20\00:13:17.33
SO ABOUT 300 CALORIES
FROM FAT. >>DR. FERREIRA: ABOUT
00:13:17.33\00:13:22.66
300 CALORIES FROM
FAT. >>BILL: WOW. >>DR.
00:13:22.66\00:13:23.56
FERREIRA: NOW, WHERE DO
WE GET IT FROM? >>BILL: YES.
00:13:23.56\00:13:25.60
>>DR. FERREIRA: OKAY,
NOW, OF COURSE, PEOPLE USUALLY
00:13:25.60\00:13:31.30
EAT OIL, USE OIL IN
THEIR FOOD AND OF COURSE, THE
00:13:31.30\00:13:32.33
MEAT AND THE FISH
THEY'RE ALL FULL OF FAT. SO
00:13:32.33\00:13:39.23
THERE'S FAT IN
ALMOST EVERYTHING. AND THE
00:13:39.23\00:13:42.60
PROBLEM WITH OUR
SOCIETY IS THAT WE TAKING A LOT
00:13:42.60\00:13:43.70
OF FAT AND THE WRONG FAT.
00:13:43.70\00:13:46.10
OKAY, WE TAKE A LOT
OF SATURATED FAT WHICH IS
00:13:46.10\00:13:47.16
BAD FOR OUR BODIES
AND WE LEAVE ASIDE THE
00:13:47.16\00:13:50.20
BEST FATS WHICH ARE THE
MONOUNSATURATED - IN FACT,
00:13:50.20\00:13:55.70
THERE'S SOME TALK THAT
A LOT OF RESEARCH IS GOING
00:13:55.70\00:13:56.66
INTO THIS AND
PRESENTLY THE PROPORTION OF
00:13:56.66\00:14:04.13
MONOUNSATURATED
TO POLYUNSATURATED TO
00:14:04.13\00:14:11.36
SATURATED IT'S ALMOST
LIKE 75% OF MONOUNSATURATED
00:14:11.36\00:14:12.40
AND ABOUT 15% OF POLY
AND PROBABLY ABOUT 6 - 8% OF
00:14:12.40\00:14:18.60
SATURATED. TEN PERCENT,
OKAY. BUT PEOPLE USUALLY
00:14:18.60\00:14:28.73
EAT THE OTHER WAY AROUND.
00:14:28.73\00:14:29.36
>>BILL: THEY INVERT
IT. OKAY. I SEE. >>DR.
00:14:29.36\00:14:32.80
FERREIRA: SO - AND
THE BEST SOURCE OF THAT IS
00:14:32.80\00:14:33.76
STILL OLIVE OIL
AND THESE ARE RICH IN
00:14:33.76\00:14:37.06
POLYUNSATURATED OILS
AND SO ON. NOW, WHERE ARE WE
00:14:37.06\00:14:40.86
GOING TO GET 300 CALORIES?
00:14:40.86\00:14:41.43
>>BILL: YES. LIKE HOW
MUCH.>>DR. FERREIRA: WELL,
00:14:41.43\00:14:48.70
LET'S LOOK. >>BILL:.HOW
MUCH IS.>>DR. FERREIRA
00:14:48.70\00:14:49.80
LET'S LOOK AT OLIVE OIL.
00:14:49.80\00:14:50.93
LET'S SAY SOMEBODY
ONLY WANTS TO TAKE THEIR FAT
00:14:50.93\00:14:51.96
FROM OLIVE OIL. HOW
MUCH OLIVE OIL COULD THEY USE
00:14:51.96\00:14:57.26
IN A DAY? WE CAN SEE THAT
FOR TWO TEASPOONS WHICH IS
00:14:57.26\00:15:02.33
TEN MILLILITERS,
TWO TEASPOONS HAVE 80
00:15:02.33\00:15:03.16
CALORIES. 8 - 0.
>>BILL: TWO TEASPOONS HAVE
00:15:03.16\00:15:12.06
80, OKAY. >>DR. FERREIRA:
NOW, HAVE YOU EVERY SEEN A
00:15:12.06\00:15:14.80
TEASPOON OF OLIVE OIL.
00:15:14.80\00:15:15.30
>>BILL: YEAH. IT'S
PRETTY SMALL. >>DR. FERREIRA:
00:15:15.30\00:15:17.23
NOW, I HAVE PATIENTS
THAT TELL ME, DOCTOR I LOVE
00:15:17.23\00:15:18.23
OLIVE OIL. I SHOWER MY
SALAD WITH OLIVE OIL. YOU
00:15:18.23\00:15:21.16
KNOW, WHEN THEY COOK
THE SOUP AND AT THE END LOTS
00:15:21.16\00:15:26.20
OF - AND THERE'S LOADS
OF OLIVE OIL. AND WHEN THEY
00:15:26.20\00:15:27.20
PREPARE A STEW AND
THEY PUT OLIVE OIL FIRST AND
00:15:27.20\00:15:32.36
THEN ONIONS AND GARLIC
AND IT'S LIKE THIS AMOUNT AT
00:15:32.36\00:15:38.86
THE BOTTOM OF THE POT.
00:15:38.86\00:15:39.36
>>BILL: THAT'S
PROBABLY A LOT MORE THAN TWO
00:15:39.36\00:15:45.90
TEASPOONS. >>DR. FERREIRA:
THERE'S MUCH MORE. THERE'S
00:15:45.90\00:15:47.00
ABOUT 20 TEASPOONS. SO,
THAT'S GOING TO BE EATEN
00:15:47.00\00:15:48.76
BY FOUR PEOPLE. USUALLY
FOUR OR FIVE PEOPLE. SO,
00:15:48.76\00:15:50.23
SEE HOW LITTLE YOU NEED.
00:15:50.23\00:15:50.73
IF YOU WANT TO TAKE THIS
AS THE ONLY SOURCE OF FAT
00:15:50.73\00:15:54.73
AND LET'S SAY YOU TAKE
ONE TABLESPOON WHICH IS ABOUT
00:15:54.73\00:15:55.93
THREE TEASPOONS SO
THAT'S GOING TO BE ABOUT 120
00:15:55.93\00:16:03.50
CALORIES. >>BILL: 120
CALORIES, ALREADY. JUST
00:16:03.50\00:16:07.13
ONE TABLESPOON. >>DR.
00:16:07.13\00:16:07.63
FERREIRA: ONE TABLESPOON.
00:16:07.63\00:16:08.13
>>BILL: WOW. YOU SAID 300
FOR THE DAY. DR. FERREIRA:
00:16:08.13\00:16:11.30
ABOUT 300 FOR THE
DAY. >>BILL: WOW. >>DR.
00:16:11.30\00:16:16.00
FERREIRA: YOU TAKE TWO
TABLESPOONS OF OLIVE OIL
00:16:16.00\00:16:16.96
AND IT'S VERY EASY.
THAT'S 240 CALORIES. NOW, PEOPLE
00:16:16.96\00:16:21.20
DON'T USUALLY TAKE
THIS THEY GO FOR THE CHEESE.
00:16:21.20\00:16:25.40
YOU TAKE A PIZZA LOADED
WITH CHEESE. RIGHT THERE
00:16:25.40\00:16:26.50
YOU HAVE THE WHOLE
AMOUNT OF FAT FOR THE DAY. YOU
00:16:26.50\00:16:32.43
TAKE THE OIL AND THE
OILS IN THE FRENCH FRIES, THE
00:16:32.43\00:16:40.36
CHIPS THAT YOU EAT AND
ALL OF THAT. EVEN THESE.
00:16:40.36\00:16:41.33
THIS IS A GOOD SOURCE
OF PROTEIN. WE'VE TALKED
00:16:41.33\00:16:46.90
ABOUT THIS ON THE
PROTEIN PROGRAM. BUT LOOK HERE,
00:16:46.90\00:16:50.00
ONE SAUSAGE HAS A
REASONABLE AMOUNT OF FAT
00:16:50.00\00:16:50.86
THE GOOD THING IS
THAT IT DOESN'T HAVE
00:16:50.86\00:16:54.26
ANY TRANSFATS. WE HAVEN'T
TALKED ABOUT THAT. >>BILL:
00:16:54.26\00:17:00.16
NO. >>DR. FERREIRA: I
JUST THINK, FOR EXAMPLE, WE'VE
00:17:00.16\00:17:01.23
GOT A MARGARINE HERE.
00:17:01.23\00:17:03.60
>>BILL: OKAY. >>DR.
00:17:03.60\00:17:04.06
FERREIRA: I JUST WENT
AND I GOT WHAT I THOUGHT WAS
00:17:04.06\00:17:06.93
ONE THE BEST MARGARINES,
OKAY? I DON'T KNOW THE
00:17:06.93\00:17:07.90
MARKET VERY WELL
HERE BUT I LOOKED AT THE
00:17:07.90\00:17:11.60
INGREDIENTS AND I SAW
THIS ONE. NOW, MARGARINES ARE
00:17:11.60\00:17:16.16
RELATIVELY NEW IN HUMAN
LIFE. THEY WERE CREATED,
00:17:16.16\00:17:17.26
MAYBE, ABOUT 40 - 50
YEARS AGO. >>BILL: OKAY. >>DR.
00:17:17.26\00:17:26.63
FERREIRA: AND THEY CAME
AS A RESPONSE - SEE WHEN THE
00:17:26.63\00:17:31.63
POLYUNSATURATED FATS,
LIKE THE OILS, BECAME VERY
00:17:31.63\00:17:32.76
POPULAR ABOUT 40 YEARS
AGO THEN PEOPLE SAID, WELL,
00:17:32.76\00:17:35.43
IF WE CAN'T EAT THE
BUTTER BECAUSE IT'S NOT SO GOOD,
00:17:35.43\00:17:40.26
WHAT WILL WE PUT ON OUR
BREAD? THEY DIDN'T WANT TO
00:17:40.26\00:17:41.33
GO BACK TO THE OLIVE
OIL BECAUSE THAT WAS OLD
00:17:41.33\00:17:45.50
TRADITION SO THEY THOUGHT
WE NEED TO MAKE SOMETHING
00:17:45.50\00:17:50.53
OUT OF THESE VERY
WATERY LIQUIDS SO THEY MADE THE
00:17:50.53\00:17:51.50
MARGARINE. HOW DID THEY
DO IT? THEY THICKENED THIS
00:17:51.50\00:17:52.56
OIL BY PUTTING IT THROUGH,
UNDER PRESSURE, A LOT OF
00:17:52.56\00:18:08.00
HYDROGEN. TO FILL THOSE
GAPS.>>BILL: OKAY. >>DR.
00:18:08.00\00:18:09.00
FERREIRA:.DO YOU REMEMBER
OUR DRAWING? TO FILL THOSE
00:18:09.00\00:18:15.46
GAPS WITH HYDROGEN. THE
HYDROGEN, WHEN IT COMES IN
00:18:15.46\00:18:17.80
AN ARTIFICIAL WAY IT
GOES TO A CERTAIN POSITION
00:18:17.80\00:18:18.80
WHICH IS NOT THE
NATURAL POSITION. AND IT'S
00:18:18.80\00:18:24.60
THE TRANS-POSITION,
OKAY, INSTEAD OF A ? IT DOESN'T
00:18:24.60\00:18:30.43
MEAN HERE ANYTHING TO
MOST OF OUR VIEWERS BUT,
00:18:30.43\00:18:31.40
YOU KNOW, IT'S THE
WRONG POSITION. >>BILL: OKAY.
00:18:31.40\00:18:35.56
>>DR. FERREIRA: AND SO,
THOSE ARE THE HYDROGENATED
00:18:35.56\00:18:37.56
FATS OR THE TRANSFATS.
00:18:37.56\00:18:38.06
>>BILL: SO, OKAY,
THERE'S A LOT OF TALK NOW, YOU
00:18:38.06\00:18:44.20
KNOW, YOU SEE
THINGS ZERO TRANSFATS, ZERO
00:18:44.20\00:18:45.23
TRANSFATS.>>DR.
FERREIRA: EXACTLY. SO PEOPLE
00:18:45.23\00:18:49.13
ARE MOVING AWAY FROM
THAT BECAUSE THEY REALIZE THAT
00:18:49.13\00:18:50.56
TRANSFATS ARE ACTUALLY
VERY BAD FOR ONE'S HEALTH
00:18:50.56\00:18:51.56
SO THEY'RE MOVING AWAY.
00:18:51.56\00:18:53.60
AND SO, LIKE, FOR
EXAMPLE, IN THESE VEGGIE
00:18:53.60\00:18:54.46
LINKS.>>BILL: YES. >>DR.
00:18:54.46\00:18:56.96
FERREIRA:.YOU CAN SEE
HERE, NO TRANSFATS. AND
00:18:56.96\00:18:58.06
YOU SEE IN THE
MARGARINE, NO TRANSFATS. >>BILL:
00:18:58.06\00:19:01.73
OKAY, SO YOU CAN GET
THIS.>>DR. FERREIRA: NON -
00:19:01.73\00:19:04.76
TRANSFAT.
00:19:04.76\00:19:05.03
>>BILL:.NON-TRANSFAT.
00:19:05.03\00:19:05.50
>>DR. FERREIRA: EXACTLY.
00:19:05.50\00:19:07.73
NON-HYDROGENATED. SO,
WHAT WE'VE LOOKED AT NOW IT'S
00:19:07.73\00:19:08.86
THE POLYUNSATURATED,
THE MONOUNSATURATED, THE
00:19:08.86\00:19:15.80
SATURATED AND, OF
COURSE, THE SATURATED WE KNOW
00:19:15.80\00:19:18.26
WHERE THE SOURCES ARE.
00:19:18.26\00:19:18.76
MOSTLY IN MEAT,
MEAT DERIVATIVES AND THE
00:19:18.76\00:19:24.00
CHEESES AND SO ON. THE
EGGS AND SO ON. NOW, WE
00:19:24.00\00:19:25.00
HAVEN'T SAID ANYTHING
ABOUT CHOLESTEROL. >>BILL:
00:19:25.00\00:19:30.46
YES. >>DR. FERREIRA:
CHOLESTEROL IS THE OTHER
00:19:30.46\00:19:32.23
FAT.>>BILL: THE
OTHER SIDE - RIGHT. >>DR.
00:19:32.23\00:19:33.13
FERREIRA: AND CHOLESTEROL,
CHOLESTEROL BASICALLY
00:19:33.13\00:19:36.23
IS ONE OF THE CULPRITS IN
BLOCKING THE ARTERIES. THE
00:19:36.23\00:19:41.43
PLAQUE IS MAINLY
CHOLESTEROL AND SO OUR
00:19:41.43\00:19:42.26
BODY NEEDS CHOLESTEROL
BUT WE DO NOT TAKE, WE DON'T
00:19:42.26\00:19:49.50
NEED TO TAKE CHOLESTEROL
FROM OUR DIET BECAUSE
00:19:49.50\00:19:54.20
WE'VE GOT A FACTORY
RIGHT OVER HERE WHICH IS THE
00:19:54.20\00:19:55.20
LIVER. AND OUR LIVERS
MAKE CHOLESTEROL. IF ONE DAY WE
00:19:55.20\00:20:01.20
NEED A BIT MORE, IT
MAKES MORE. >>BILL: OKAY. >>DR.
00:20:01.20\00:20:04.96
FERREIRA: IF ONE DAY WE
NEED A LITTLE BIT LESS, IT
00:20:04.96\00:20:06.13
MAKES LESS. >>BILL: OKAY.
00:20:06.13\00:20:07.50
>>DR. FERREIRA: SO,
WHEN WE LOOK AT, FOR EXAMPLE,
00:20:07.50\00:20:08.46
RECOMMENDATIONS FOR
CHOLESTEROL INTAKE WE
00:20:08.46\00:20:13.00
BASICALLY TODAY KNOW
THAT OUR BODY DOES NOT NEED TO
00:20:13.00\00:20:17.20
TAKE ANY CHOLESTEROL
FROM THE OUTSIDE. >>BILL:
00:20:17.20\00:20:18.16
BECAUSE IT CAN DO IT
ITSELF. >>DR. FERREIRA: IT
00:20:18.16\00:20:23.56
CAN PRODUCE IT ITSELF.
SO, THE CHOLESTEROL WE TAKE
00:20:23.56\00:20:25.33
IN, IN OUR DIET NEEDS
TO GO SOMEWHERE AND, OF
00:20:25.33\00:20:26.33
COURSE, THE BODY TRIES
TO METABOLIZE, IT TRIES
00:20:26.33\00:20:28.90
TO GET RID OF IT, BUT
UNFORTUNATELY MANY PEOPLE
00:20:28.90\00:20:33.26
TAKE A LOT OF CHOLESTEROL
AND THE BODY, ESPECIALLY
00:20:33.26\00:20:34.26
AFTER A CERTAIN AGE BUT
THAT AGE IS COMING LOWER
00:20:34.26\00:20:38.73
AND LOWER AND LOWER.
I'VE JUST SEEN YOUNG PEOPLE,
00:20:38.73\00:20:42.33
BROTHER AND SISTER IN
THEIR EARLY TWENTIES, HIGH
00:20:42.33\00:20:43.36
CHOLESTEROL. AND MORE
THAN HALF OF THE POPULATION IN
00:20:43.36\00:20:46.83
NORTH AMERICA.>>BILL:
HAS HIGH CHOLESTEROL. >>DR.
00:20:46.83\00:20:54.03
FERREIRA:.HAS HIGH
CHOLESTEROL. AND THAT IS
00:20:54.03\00:20:54.93
BECAUSE THEY'RE
TAKING CHOLESTEROL FROM THEIR
00:20:54.93\00:20:56.83
DIET WHICH THEY DON'T
NEED. SO, WHICH ARE THE
00:20:56.83\00:20:59.96
SOURCES OF CHOLESTEROL?
00:20:59.96\00:21:00.56
MAINLY ANIMAL SOURCES.
00:21:00.56\00:21:01.03
>>BILL: OKAY. >>DR.
00:21:01.03\00:21:03.90
FERREIRA: THERE'S NO
CHOLESTEROL IN - LOOK,
00:21:03.90\00:21:04.80
THERE'S NO CHOLESTEROL IN
FRUITS. EVEN IN THIS FRUIT
00:21:04.80\00:21:08.66
THAT GETS THE BLAME FOR
BEING A HIGH CHOLESTEROL
00:21:08.66\00:21:13.23
FRUIT WHICH IS THE
AVOCADO. THE AVOCADO HAS
00:21:13.23\00:21:14.13
NO CHOLESTEROL. IT HAS
FAT BUT NO CHOLESTEROL. NONE
00:21:14.13\00:21:18.46
OF THESE PRODUCTS EXCEPT
FOR - SEE THIS IS A DAIRY
00:21:18.46\00:21:26.13
PRODUCT.>>BILL: COTTAGE
CHEESE. >>DR. FERREIRA:.SO
00:21:26.13\00:21:27.30
IT'S MADE FROM COW'S
MILK AND IT HAS CHOLESTEROL.
00:21:27.30\00:21:29.40
BUT, IF SOMEBODY WANTS TO
EAT, SORT OF, SOME KIND OF
00:21:29.40\00:21:33.70
CHEESE, THAT'S STILL
THE BEST KIND OF CHEESE
00:21:33.70\00:21:34.66
>>BILL: OKAY. >>DR.
00:21:34.66\00:21:37.50
FERREIRA: SO, THE
CHOLESTEROL PER 125 GRAMS
00:21:37.50\00:21:38.40
OR G'S, WE GET ABOUT
10MG OF CHOLESTEROL. NOW, YOU
00:21:38.40\00:21:42.46
LOOK AT OTHER CHEESES.
THE CURED CHEESES. THAT'S MUCH
00:21:42.46\00:21:46.86
HIGHER IN CHOLESTEROL.
00:21:46.86\00:21:47.36
SO, BASICALLY THE ANIMAL
PRODUCTS HAVE CHOLESTEROL.
00:21:47.36\00:21:52.53
MEAT HAS CHOLESTEROL,
FISH HAS CHOLESTEROL. BUT,
00:21:52.53\00:21:53.56
NOW, INTERESTINGLY
ENOUGH, FISH, SOME KINDS
00:21:53.56\00:21:56.90
OF FISH ARE RICH IN
POLYUNSATURATED FAT.
00:21:56.90\00:22:03.23
>>BILL: OKAY. >>DR.
00:22:03.23\00:22:03.70
FERREIRA: OKAY. SO IT'S
A VERY FLUID KIND OF FAT
00:22:03.70\00:22:06.56
THAT HAS BEEN LABELLED
AS OMEGA 3'S. >>BILL: OKAY.
00:22:06.56\00:22:07.56
YES. >>DR. FERREIRA: SO,
THEY SEEM TO BE PROTECTIVE
00:22:07.56\00:22:13.83
AGAINST HEART DISEASE
AND SO ON. SO, THEY ARE GOOD
00:22:13.83\00:22:17.73
SOURCES OF THOSE FATS,
THEY HAVE CHOLESTEROL BUT
00:22:17.73\00:22:18.73
THOSE OMEGA 3'S SEEM TO
COUNTERACT WITH SOME THE
00:22:18.73\00:22:24.16
CHOLESTEROL. THAT DOES
NOT MEAN THAT THEY ARE HEALTHY
00:22:24.16\00:22:28.73
FOR YOU BUT THEY ARE LESS
HARMFUL THAN THE ONES RICH
00:22:28.73\00:22:29.80
IN SATURATED LIKE THE
MEAT AND SO ON. BUT THEY ARE
00:22:29.80\00:22:37.53
BETTER SOURCES OF OMEGA
3 OR OMEGA 3 PRECURSIVES,
00:22:37.53\00:22:42.06
THAT MEANING SUBSTANCES
THAT WILL TURN INTO OMEGA
00:22:42.06\00:22:43.10
THREE IN THE BODY
FROM VEGETABLE SOURCES. FOR
00:22:43.10\00:22:46.93
EXAMPLE, LIKE THE
ALMONDS THEY'VE GOT GOOD OMEGA 3
00:22:46.93\00:22:51.83
PRECURSIVES. WE'VE GOT
FLAX SEED. WE DON'T HAVE
00:22:51.83\00:22:52.80
ANY FLAX SEED HERE TO
SHOW OUR VIEWERS BUT FLAX SEED
00:22:52.80\00:22:56.13
IS A GOOD SOURCE OF
OMEGA THREE. AND YOU DON'T NEED
00:22:56.13\00:23:00.86
A LOT OF THAT BUT YOU DO
NEED TO TAKE SOME OMEGA 3
00:23:00.86\00:23:01.86
EVERY DAY. >>BILL: WE
HAVE ABOUT THREE MINUTES LEFT.
00:23:01.86\00:23:05.00
SO, COULD YOU GIVE US A
PRACTICAL GUIDE THEN, YOU
00:23:05.00\00:23:07.66
KNOW, MAYBE STARTING
WITH BREAKFAST DOWN THROUGH
00:23:07.66\00:23:08.66
DINNER AS TO HOW WE
COULD GET THE RECOMMENDED
00:23:08.66\00:23:12.16
AMOUNT OF FAT AND FROM
WHAT SOURCE? SO, GIVE US A
00:23:12.16\00:23:17.20
TYPICAL BREAKFAST,
LUNCH.>>DR. FERREIRA: LET
00:23:17.20\00:23:18.13
ME TELL YOU MY TYPICAL
BREAKFAST. >>BILL: OKAY.
00:23:18.13\00:23:20.23
>>DR. FERREIRA: OKAY.
IT'S A CEREAL, A HIGH FIBER
00:23:20.23\00:23:22.16
CEREAL WITH A SOYA MILK.
00:23:22.16\00:23:22.66
AND IT'S A BALANCED SOY
MILK. IT HAS VITAMIN B12
00:23:22.66\00:23:27.60
AND SO ON. IT'S A
BOWL WITH SOYA MILK. I MAY
00:23:27.60\00:23:28.56
GET A SLICE OF BREAD
WITH SOME, WITH AVOCADO. I
00:23:28.56\00:23:35.40
TOLD YOU I LOVE
AVOCADO >>BILL: AVOCADO, YES.
00:23:35.40\00:23:39.20
>>DR. FERREIRA: SO
I'M GETTING SOME FAT. I'M
00:23:39.20\00:23:40.13
GETTING SOME FAT HERE.
AND THEN I TAKE SOME FRUIT,
00:23:40.13\00:23:42.36
USUALLY A PEAR, AN
APPLE - THAT'S VERY GOOD FOR
00:23:42.36\00:23:47.43
CONSTIPATION.>>BILL: KIWI.
00:23:47.43\00:23:48.00
>>DR. FERREIRA:.KIWI.
KIWI WITH THIS CEREAL, IT'S
00:23:48.00\00:23:53.43
EXCELLENT BECAUSE IT HAS
A LOT OF FIBER. SO I GET TWO
00:23:53.43\00:23:54.63
OR THREE FRUITS AND THEN
I TAKE A HANDFUL OF ALMONDS
00:23:54.63\00:23:58.80
AND WALNUTS AND SO ON.
SO, THERE'S SOME CASHEWS. JUST
00:23:58.80\00:24:10.76
TO SHOW THIS. NOT JUST
FOUR BUT WHAT CAN FIT IN
00:24:10.76\00:24:11.83
MY HAND. NOT LIKE THIS,
YOU KNOW, SOME PEOPLE TAKE
00:24:11.83\00:24:19.26
A LOT OF THESE. NOW
THIS IS HIGH IN FAT, OKAY? SO
00:24:19.26\00:24:23.66
WHAT CAN FILL MY HAND.
I TAKE THAT EVERY MORNING
00:24:23.66\00:24:24.80
SO, THEN AT LUNCH
TIME, WE'VE SEEN THE
00:24:24.80\00:24:28.60
DIVISION.>>BILL: YES.
00:24:28.60\00:24:29.06
>>DR. FERREIRA:.OF THE
PLATE. THE RULE OF HALVES.
00:24:29.06\00:24:33.03
OKAY. HALF VEGETABLES AND
SALAD AND SO ON AND THEN A
00:24:33.03\00:24:36.76
QUARTER, THE OTHER
HALF DIVIDE IT IN HALF
00:24:36.76\00:24:37.66
AND YOU'VE GOT ALL
THE STARCHES AND THEN, OF
00:24:37.66\00:24:41.00
COURSE, THE PROTEIN WHICH
A LITTLE BIT OF FAT IN THE
00:24:41.00\00:24:45.23
PROCESS OF COOKING. AND
THEN IN THE EVENING WE CAN
00:24:45.23\00:24:46.30
HAVE SOME SOUP - OH,
BY THE WAY, WHEN YOU MAKE
00:24:46.30\00:24:50.03
SOUP OR WHEN THE
VIEWERS MAKE SOUP IT'S IMPORTANT
00:24:50.03\00:24:54.10
TO PUT THE OLIVE OIL,
IF YOU WANT TO PUT SOME OIL
00:24:54.10\00:24:55.06
IN YOUR SOUP BUT IT AT
THE END.>>BILL: OKAY. >>DR.
00:24:55.06\00:24:59.46
FERREIRA:.OF COOKING.
AND THEN.>>BILL: JUST DRIZZLE
00:24:59.46\00:25:02.50
A LITTLE BIT. >>DR.
00:25:02.50\00:25:03.06
FERREIRA:.SOME OIL
THERE SO, THAT SHOULD PROVIDE
00:25:03.06\00:25:05.00
ENOUGH FAT FOR A DAY.
00:25:05.00\00:25:05.50
OF COURSE, FOR AN ADULT.
00:25:05.50\00:25:05.96
FOR KIDS IT'S SLIGHTLY
DIFFERENT BUT FOR AN ADULT
00:25:05.96\00:25:11.33
THAT SHOULD BE ENOUGH
>>BILL: WELL THANK YOU.
00:25:11.33\00:25:13.86
THAT'S VERY DOABLE.
WE APPRECIATE THE ADVICE
00:25:13.86\00:25:14.96
>>DR. FERREIRA: IT'S
A PLEASURE. >>BILL: AND
00:25:14.96\00:25:20.26
WE'RE GOING TO HAVE A
WORD OF PRAYER NOW. HEAVENLY
00:25:20.26\00:25:21.86
FATHER, WE WANT TO
THANK YOU FOR YOUR LOVING
00:25:21.86\00:25:22.80
KINDNESS TOWARDS US.
00:25:22.80\00:25:23.86
PLEASE BE WITH EACH
AND EVERY VIEWER, FATHER
00:25:23.86\00:25:24.83
PLEASE HELP US MAKE THE
KINDS OF CHOICES WE NEED
00:25:24.83\00:25:26.86
TO MAKE IN OUR LIVES SO
THAT WE CAN LIVE LIFE AND
00:25:26.86\00:25:29.36
LIVE IT MORE ABUNDANTLY.
00:25:29.36\00:25:29.96
WE PRAY IN JESUS' NAME.
00:25:29.96\00:25:30.46
AMEN. >>DR. FERREIRA: AMEN.
00:25:30.46\00:25:35.26
(MUSIC)
00:25:35.86\00:25:51.00
>>BILL: IF YOU'RE
LOOKING TO MAKE SOME OF THESE
00:25:51.43\00:25:52.43
CHANGES IN YOUR LIFE
AND WOULD LIKE A LITTLE BIT
00:25:52.43\00:25:54.50
MORE INFORMATION AS TO
HOW YOU WOULD DO THAT, WE'D BE
00:25:54.50\00:25:57.33
HAPPY TO SEND YOU A
MAGAZINE THAT OUTLINES THE
00:25:57.33\00:25:58.33
KINDS OF CHOICES THAT
CAN HELP YOU LIVE LIFE AND
00:25:58.33\00:26:02.00
LIVE IF MORE
ABUNDANTLY NOW, HERE'S THE
00:26:02.00\00:26:05.70
INFORMATION YOU
NEED TO GET YOUR COPY.
00:26:05.70\00:26:09.43
>>BILL: WELL, LET ME
THANK YOU, DR. FERREIRA,
00:27:08.66\00:27:09.60
FOR BEING ON OUR PROGRAM.
00:27:09.60\00:27:10.73
>>DR. FERREIRA: IT'S
BEEN A PLEASURE, BILL. >>BILL:
00:27:10.73\00:27:11.76
WE LOOK FORWARD TO
HAVING YOU BACK AGAIN. >>DR.
00:27:11.76\00:27:13.26
FERREIRA: THANK YOU.
00:27:13.26\00:27:13.70
>>BILL: AND WE WANT
TO THANK OUR VIEWERS FOR
00:27:13.70\00:27:15.56
TUNING IN EACH AND EVERY
WEEK. LET ME REMIND YOU OF
00:27:15.56\00:27:18.20
OUR WEBSITE,
ITISWRITTENCANADA.CA. ON
00:27:18.20\00:27:19.00
THE WEBSITE YOU CAN DO A
NUMBER OF THINGS INCLUDING
00:27:19.00\00:27:22.90
ENROL IN OUR ON-LINE -
IN OUR CORRESPONDENCE BIBLE
00:27:22.90\00:27:27.56
SCHOOL. YOU CAN ENROL
ON-LINE BUT THE COURSE IS
00:27:27.56\00:27:28.56
BY CORRESPONDENCE. WE
SEND YOU LESSONS BY MAIL,
00:27:28.56\00:27:33.76
FREE OF CHARGE, NO COST
WHATSOEVER TO YOU. IT'S A
00:27:33.76\00:27:37.63
GREAT WAY TO LEARN A
LITTLE BIT MORE ABOUT
00:27:37.63\00:27:38.56
GOD'S WORD. YOU CAN
SEND YOUR PRAYER REQUESTS
00:27:38.56\00:27:41.90
ALSO; YOU CAN EVEN
MAKE A DONATION. WE HAVE A
00:27:41.90\00:27:44.43
FACEBOOK PAGE AND YOU
CAN FOLLOW US ON TWITTER ALSO
00:27:44.43\00:27:45.46
I HOPE YOU'LL BE
BACK AGAIN NEXT WEEK. OUR
00:27:45.46\00:27:49.36
PRAYER IS THAT THE
GOOD LORD WILL ALLOW US THE
00:27:49.36\00:27:52.70
PRIVILEDGE OF BEING HERE.
00:27:52.70\00:27:53.33
UNTIL THEN, REMEMBER, IT
IS WRITTEN; MAN SHALL NOT
00:27:53.33\00:27:57.20
LIVE BY BREAD ALONE BUT
BY EVERY WORD THAT PROCEEDS
00:27:57.20\00:27:58.23
FROM THE MOUTH OF GOD.
00:27:58.23\00:28:04.23
$$$$$$$$$$$$$$$$$$$$$$$$$$
00:28:04.76\00:28:07.43