Participants:
Series Code: IIWC
Program Code: IIWC201023
|
00:01 >>BILL: ON TODAY'S "IT IS WRITTEN" PROGRAM, ANOTHER
00:02 ONE IN OUR LIVE HEALTHY SERIES WITH DR. FERREIRA. 00:04 HEALTHY CHOICES ARE ON THE WAY. IT IS WRITTEN BEGINS 00:10 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 00:32 IT IS WRITTEN 00:34 SHARING MESSAGES OF HOPE AROUND THE WORLD. 00:39 (MUSIC) 00:51 WELCOME TO ANOTHER EPISODE OF "IT IS WRITTEN" AND 00:52 LET ME WELCOME GUEST, DR. 00:54 FERREIRA. >>DR. FERREIRA: THANK YOU. >>BILL: WELCOME 00:55 BACK. >>DR. FERREIRA: IT'S A PLEASURE TO BE HERE. 00:59 >>BILL: THANK YOU. WELL, THE FOOD IS OUT. THAT 01:00 MEANS WE'RE GOING TO BE TALKING ABOUT.>>DR. 01:01 FERREIRA: NUTRITION. 01:03 >>BILL:.HEALTHY FOOD CHOICES. >>DR. FERREIRA: 01:04 YES. >>BILL: THAT'S RIGHT. 01:05 I THINK - WHAT WE'VE BEEN TRYING TO DO IN THIS 01:06 SERIES IS, OBVIOUSLY GIVE OUT SOME GOOD INFORMATION 01:09 BUT ALSO DISSPELL SOME MYTHS AND HELP FOLKS MAKE 01:12 WISE FOOD CHOICES, RIGHT? 01:13 WHEN IT COMES TIME TO SIT DOWN TO EAT. AND WHAT WE'D 01:20 LIKE TO TALK ABOUT TODAY ARE FATS. BECAUSE, 01:21 TYPICALLY, FATS ARE SOMETHING YOU WANT TO 01:28 AVOID, RIGHT? IT'S BAD BUT I'M NOT SURE THAT THAT'S 01:36 THE FULL STORY. >>DR. 01:37 FERREIRA: BUT WE NEED FAT. >>BILL: THAT'S RIGHT. 01:38 >>DR. FERREIRA: WE NEED FAT. SO, YOU KNOW, 01:39 SOMETIMES AS A LAY PERSON YOU HEAR AVOID FAT BUT 01:41 THEN YOU NEED FAT. WHICH FAT DO YOU NEED? WHICH FAT 01:43 DO YOU AVOID? SO, WE BROUGHT IN THE EXPERT 01:45 YOU'RE OUR EXPERT. >>DR. 01:48 FERREIRA: WELL, THERE'S A LOT OF CONFUSION OUT 01:49 THERE. IT'S TRUE. I THINK THE SCIENTIFIC COMMUNITY 01:51 HAS BEEN A BIT CONFUSED ABOUT THAT TOO. SO THERE 01:55 HAS BEEN A SHIFT, OKAY, OVER THE LAST FEW YEARS - 01:56 I THINK DECADES. >>BILL: OKAY. >>DR. FERREIRA: YOU 02:02 KNOW, COMING AGAIN FROM - SAYING AGAIN WE COME FROM 02:07 MEDITERREANIAN KIND OF ENVIRONMENT, PEOPLE IN THE 02:09 OLD DAYS, THEY USED TO USE A LOT OF OLIVE 02:14 OIL.>>BILL: RIGHT. >>DR. 02:15 FERREIRA:.OKAY? THEN REFRIGERATION WASN'T 02:17 AVAILABLE SO IF THEY WANTED TO EAT BUTTER THEY 02:22 COULD MAKE BUTTER BUT IT WOULD GO RANCID QUICKLY 02:24 >>BILL: YES. >>DR. 02:27 FERREIRA: SO THEY COULDN'T. SO OLIVE OIL WAS 02:28 THE PREFERRED OIL. THEN CAME REFRIGERATION AND 02:31 WITH THAT PEOPLE COULD STORE THE BUTTERS SO THEY 02:35 WENT TO EAT BUTTER. 02:36 >>BILL: OKAY. >>DR. 02:37 FERREIRA: THAT WAS THE IN THING, TO EAT BUTTER. BUT 02:39 THEN THEY REALIZE, DOCTORS REALIZE THAT THE MORE 02:42 BUTTER YOU ATE OR THE MORE SATURATED FAT YOU ATE 02:43 - AND WE TALK ABOUT ALL THESE FATS IN THIS PROGRAM 02:49 - BUT THERE WAS A HIGHER RISK OF HEART DISEASE AND 02:53 STROKE. >>BILL: RIGHT. 02:55 >>DR. FERREIRA: AND SO, THEN THEY THOUGHT BUTTER 02:57 IS NOT SO GOOD FOR YOU AND THEY FOUND OUT THAT THERE 02:58 WERE CERTAIN OILS THAT WERE GOOD FOR YOU AND, YOU 03:02 KNOW, LIKE THE CORN OIL OR THE SOYBEAN OIL, CANOLA 03:07 OIL, AND SO ON. THEY WERE VERY WATERY KIND OF OILS 03:08 AND SO EVERYBODY STARTED COOKING WITH THESE OILS. 03:16 >>BILL: OKAY. >>DR. 03:17 FERREIRA: THE OLIVE OIL WAS PUSHED ASIDE.>>BILL: 03:19 SURE. >>DR. 03:20 FERREIRA:.BUTTER WAS PUSHED ASIDE; THESE 03:21 WERE THE SOLUTIONS TO EVERYBODY'S PROBLEMS. BUT 03:23 THEN THEY FOUND OUT THAT THESE OILS ARE ACTUALLY 03:25 NOT SO GOOD FOR YOU. 03:29 THERE'S SOME INCREASED, THERE'S INCREASED RISK OF 03:30 CERTAIN DISEASES IF YOU EAT A LOT OF THOSE OILS. 03:35 >>BILL: RIGHT. >>DR. 03:36 FERREIRA: AND GUESS WHERE THEY ARE NOW? >>BILL: 03:39 ALL THE WAY BACK. >>DR. 03:40 FERREIRA: BACK TO THE OLIVE OIL. YOU KNOW, SO, 03:41 BUT THE TRUTH IS THAT THE OLIVE OIL IS INDEED ONE OF 03:46 THE BEST OILS THERE IS AROUND. IT'S NOT THE ONLY 03:47 ONE BUT IT'S A GOOD SOURCE OF FAT AND WE DO NEED FAT. 03:52 YOU KNOW, SO, YOU KNOW, FAT IS LIKE - WE NEED FAT 03:59 FOR MANY OF OUR METABOLIC PROCESSES. WE NEED FAT 04:00 - WITHOUT FAT WE CANNOT LIVE. >>BILL: RIGHT. >>DR. 04:06 FERREIRA: SO FAT IS VERY IMPORTANT. BUT FAT IS MUCH 04:09 HIGHER IN CALORIES THAN CARBOHYDRATES. SO, FOR ONE 04:10 GRAM OF FAT AND ONE GRAM OF CARBOHYDRATES YOU 04:19 GET MUCH MORE ENERGY FROM FAT THAN YOU GET FROM THE 04:24 CARBOHYDRATES. >>BILL: OKAY. >>DR. FERREIRA: SO, 04:25 YOU NEED TO BE CAREFUL BECAUSE - AND IF YOU EAT 04:27 A LOT OF FAT THAT EXTRA ENERGY, WHERE DOES IT GO 04:31 TO? >>BILL: STORED. >>DR. 04:32 FERREIRA: TO YOUR STORAGE PLACES. YES. SO, I THINK 04:35 THAT'S WHERE THERE'S A LOT OF CONFUSION. BECAUSE, YOU 04:36 KNOW, PEOPLE SAY, WELL, I'M OVERWEIGHT OR WHATEVER 04:41 I MUST DECREASE ON MY FAT WELL, YOU MUST REDUCE YOUR 04:46 FAT DEPOSITS, IT'S TRUE, BUT THAT DOES NOT MEAN 04:47 THAT YOU HAVE TO GET RID OF ALL THE FAT. OKAY? 04:52 BECAUSE NOW WE KNOW THAT THERE'S SOME FATS THAT ARE 04:56 ACTUALLY ESSENTIAL FOR THE BODY AND WE SHOULD HAVE 04:57 A RESEASONABLE AMOUNT OF THEM EVERYDAY, OKAY. 05:03 >>BILL: OKAY. NOW, HELP US DEFINE SOME OF THESE 05:07 TERMS. BECAUSE WE HEAR SATURATED AND.>>DR. 05:08 FERREIRA: POLYUNSATURATED FATS, MONOUNSATURATED 05:11 FATS.>>BILL: YEAH. >>DR. 05:12 FERREIRA:.CHOLESTEROL. 05:13 >>BILL: YES. IT'S JUST ONE BIG CONFUSION. >>DR. 05:14 FERREIRA: NOW, REMEMBER WE TALKED ABOUT CARBOHYDRATES 05:17 AND WE DREW THE LITTLE BEADS. >>BILL: YES. I 05:20 REMEMBER THAT. >>DR. 05:21 FERREIRA: AND WE TALKED ABOUT PROTEINS AND WE 05:22 DREW.>>BILL: THE RAILROAD CARS. >>DR. FERREIRA:.THE 05:23 CARS. NOW, WE'RE NOT GOING TO DRAW ANY OF THAT. OKAY. 05:28 THERE ARE DIFFERENT TYPES OF FAT. OKAY, CHOLESTEROL 05:33 IS ONE TYPE OF FAT BUT LET'S MOVE CHOLESTEROL 05:34 PUT IT ON THE SIDE. 05:37 >>BILL: OKAY. >>DR. 05:38 FERREIRA: AND GO TO THE OTHER, POLYUNSATURATED AND 05:40 SATURATED AND SO ON. LET'S GO BACK TO SCHOOL, OKAY 05:41 >>BILL: OKAY. BACK TO THE DRAWING BOARD. >>DR. 05:44 FERREIRA: DRAWING BOARD, OKAY. NOW, LET'S LOOK AT 05:47 FAT LIKE THIS. WE DRAW A HEAD OR - I HAVEN'T FOUND 05:48 A GOOD TERM FOR WHAT I AM GOING TO DRAW SO, 05:58 MAYBE, YOU CAN THINK OF SOMETHING. THEN THREE 06:01 LEGS, OKAY. THERE COULD BE TWO BUT LET'S PUT THREE 06:03 LEGS HERE. NOW, THIS IS A TRIGLYCERIDE. YOU'VE HEARD 06:12 ABOUT THAT. >>BILL: I'VE HEARD OF TRIGLYCERIDES. 06:16 >>DR. FERREIRA: GOOD. 06:17 TRIGLYCERIDE. OKAY, NOW, THE CHARACTERISTICS OF THE 06:21 FAT, OF THIS TYPE OF FAT, ARE DETERMINED BY HOW, 06:22 WHAT HAPPENS IN ONE OF THESE LEGS. NOW, LET'S 06:27 MAGNIFY THAT. IT'S A CHAIN OF CARBON. >>BILL: OKAY. 06:31 >>DR. FERREIRA: OKAY. 06:32 LINKED TO.OKAY? >>BILL: YES. >>DR. FERREIRA: SO, 06:36 IF THE CARBON WAS JUST LIKE THAT, YOU COULD 06:37 IMAGINE A CHAIN CAN BE VERY FLEXIBLE. >>BILL: 06:42 SURE. >>DR. FERREIRA: BUT IT'S NOT EVERYTHING. 06:46 ATTACHED TO THIS CARBON YOU'VE GOT HYDROGEN, OKAY 06:47 LITTLE HYDROGEN ATOMS - IT COULD BE LONGER, 06:57 OKAY? NOW, LET'S PUT THE HYDROGEN HERE AND ANOTHER 07:02 ONE HERE AND SO ON. NOW, AROUND EACH HYDROGEN 07:04 YOU'VE GOT A FIELD. IT'S NOT A MAGNETIC FIELD BUT 07:12 THINK OF IT LIKE THAT, OKAY? SO, YOU'VE BEEN TO 07:19 THE ZOO OR TO A PARK, ONE OF THESE ENTERTAINMENT 07:20 PARKS WITH YOUR KIDS AND THERE'S ALWAYS SOMEBODY 07:24 WITH THIS BIG STICK WITH BALLOONS. >>BILL: YES. 07:27 >>DR. FERREIRA: AND THESE BALLOONS ARE FULL OF 07:28 HELIUM, OKAY, AND THEY'RE ALL PRESSING AGAINST EACH 07:31 OTHER. IF YOU MOVE ONE BALLOON YOU MOVE ALL THE 07:34 OTHERS. >>BILL: RIGHT. 07:35 >>DR. FERREIRA: NOW, LET'S THINK OF THE HYDROGEN AS 07:37 HAVING A BALLOON AROUND IT, OKAY? AND THERE IS 07:38 ANOTHER BALLOON HERE AND THERE IS ANOTHER BALLOON 07:45 HERE AND SO ON. AND AT THE BOTTOM AS WELL, OKAY? SO, 07:51 IF YOU WANT TO BEND THE CHAIN IT'S FULL OF 07:52 BALLOONS SO IT DOESN'T MOVE. >>BILL: IT'S RIGID. 07:59 >>DR. FERREIRA: IT'S VERY STIFF, OKAY. IN OTHER 08:03 WORDS, ALL THE BONES, ALL THE CONNECTIONS ARE FULL 08:05 IT'S SATURATED. >>BILL: OH, OKAY. GOT IT. >>DR. 08:10 FERREIRA: SO, THESE KINDS OF FATS, IF YOU LEAVE THEM 08:13 OPEN, FOR EXAMPLE, OUTSIDE THE REFRIGERATOR, WHAT 08:14 KIND OF - WOULD THEY BE A LIQUID OR A SOLID? >>BILL: 08:20 NO, THEY HARDEN. >>DR. 08:21 FERREIRA: THEY ARE HARD. 08:22 THEY ARE SATURATED. YOU KNOW, SOME PEOPLE ARE 08:23 SATURATED AS WELL. AND THEY ARE VERY HARD PEOPLE. 08:27 >>BILL: (LAUGHTER) >>DR. 08:28 FERREIRA: THINK OF THESE, THINK OF THESE FATS - YOU 08:30 KNOW, IF YOU THINK OF A PERSON LIKE THAT, THE FATS 08:33 ARE THE SAME. THEY HURT YOU. THEY ACTUALLY CAN 08:34 DAMAGE YOUR BODY. SO, THESE FATS ARE ONE OF THE 08:40 BIGGEST RESPONSIBLE FOR BLOCKING UP ARTERIES, YOU 08:48 KNOW, FOR HAVING FAT AROUND YOUR ORGANS, YOUR 08:49 INTERNAL ORGANS. >>BILL: SO THEY HARDEN INSIDE 08:52 THE BODY SIMILAR TO.>>DR. 08:53 FERREIRA: EXACTLY. 08:55 EXACTLY. >>BILL: OKAY. 08:56 >>DR. FERREIRA: THEY'RE NOT THE BEST FOR YOU. 08:57 >>BILL: OKAY. SO THAT'S THE SATURATED. >>DR. 08:58 FERREIRA: THAT'S THE SATURATED. >>BILL: GOT 09:01 IT. >>DR. FERREIRA: OKAY, EXAMPLES OF THAT.>>BILL: 09:03 YES, WHERE DO YOU FIND THAT? >>DR. 09:04 FERREIRA:.BUTTER.>>BILL: OH, OKAY. >>DR. 09:05 FERREIRA:.MEAT, THE FAT THAT'S AROUND THE MEAT AND 09:07 INSIDE THE RED PART OF THE MEAT. THAT'S MOSTLY 09:08 SATURATED. CHEESE, THE CURED CHEESE. NOT LIKE THE 09:12 COTTAGE CHEESE THAT WE'VE GOT HERE BUT THE CURED 09:17 CHEESE. A LOT OF THAT IS SATURATED FAT. OKAY, NOW, 09:18 LET'S REMOVE SOME OF THOSE HYDROGENS. >>BILL: OKAY. 09:23 >>DR. FERREIRA: LET'S SAY, LET'S SAY WE TAKE AWAY 09:25 THIS HYDROGEN AND WE TAKE AWAY THAT. SO, WHAT WE - 09:26 WE'RE LEFT WITH SOME EMPTY SPACES THERE. GO AND 09:32 TRY AND BEND. >>BILL: IT BENDS A LITTLE MORE. >>DR. 09:38 FERREIRA: IT BENDS. NOW, IF WE HAVE MANY PLACES 09:39 WITHOUT THE HYDROGEN, THERE ARE LITTLE HOLES, 09:44 SO THAT IS VERY FLEXIBLE. 09:45 I USUALLY, YOU KNOW, IT'S VERY FLEXIBLE. AND SO 09:48 THOSE ARE THE POLY - BECAUSE THERE ARE MORE 09:53 THAN ONE - POLYUNSATURATED. >>BILL: 09:54 OKAY. >>DR. FERREIRA: POLYUNSATURATED FATS. 09:57 >>BILL: GOT IT. >>DR. 09:58 FERREIRA: OKAY? VERY FLEXIBLE. >>BILL: OKAY. 10:00 >>DR. FERREIRA: OKAY. 10:01 >>BILL: AN EXAMPLE WOULD BE. >>DR. FERREIRA: WE'VE 10:03 GOT AN EXAMPLE OF THAT. 10:04 FOR EXAMPLE, YOU LOOK AT THIS OIL. AND THE VIEWERS 10:05 CAN SEE. YOU KNOW, YOU WOULD THINK THAT YOU'VE 10:07 GOT COLOURED WATER INSIDE. 10:08 IT'S SO THIN. >>BILL: YES. 10:09 >>DR. FERREIRA: I'M NOT GOING TO POUR IT. >>BILL: 10:14 NO. >>DR. FERREIRA: BUT IT'S SO THIN. THIS IS 10:18 CANOLA OIL. >>BILL: OKAY. 10:19 >>DR. FERREIRA: CORN OIL, PEANUT OIL, YOU KNOW, IT'S 10:23 ALL FULL OF POLYUNSATURATED FAT 10:24 >>BILL: POLYUNSATURATED. 10:28 OKAY. >>DR. FERREIRA: NOW, LET'S IMAGINE - GOING BACK 10:29 TO THE DRAWING BOARD - THAT YOU'VE GOT ONLY 10:34 ONE OUT OF ALL OF THESE, YOU'VE GOT ONLY ONE PLACE 10:38 WHERE THERE'S NOTHING. 10:39 ONE, MONO. MONOUNSATURATED FATS. >>BILL: GOT IT. 10:48 >>DR. FERREIRA: SO, WHAT ARE THE BEST SOURCES OF 10:49 THAT? WELL, WE'VE GOT ONE OF THE BEST SOURCES OF 10:51 MONOUNSATURATED FATS WHICH IS - AND FORGET ABOUT THE 10:57 MAKE - IT'S THE OLIVE OIL. AND THIS ONE IS EXTRA 10:58 VIRGIN WHICH IS THE BEST OLIVE OIL BECAUSE IT IS 11:02 COLD PRESSED, IT HASN'T BEEN HEATED UP, SO IT'S 11:08 CLOSEST TO ITS FORM THAT IT WAS IN OLIVES, OKAY? SO 11:09 THAT'S THE EXTRA VIRGIN. 11:14 AND IF YOU CAN COMPARE - I DON'T KNOW IF VIEWERS CAN 11:15 SEE THAT - BUT I'M GOING TO SHAKE THE TWO A LITTLE 11:20 BIT, EVENTHOUGH THE CAMERA MAN DOESN'T LIKE ME TO 11:23 MOVE, SO I'M GOING TO SHAKE. YOU CAN SEE THAT 11:24 THIS IS MUCH MORE LIQUID THAN THIS. THIS IS 11:28 A LITTLE MORE STIFF. 11:29 OLIVE OIL IS A THICKER OIL.>>BILL: YES. >>DR. 11:33 FERREIRA:.BECAUSE IT DOESN'T HAVE ALL THOSE 11:35 FREE SPACES. >>BILL: IT'S ONLY MONOUNSATURATED. 11:36 >>DR. FERREIRA: NOW, I'VE GOT OILS HERE - YOU KNOW 11:39 VEGETABLES ALSO HAVE OILS BUT VERY SMALL AMOUNTS. 11:45 NOW, BEANS ALSO HAVE OILS BUT IN SMALL AMOUNTS 11:46 FRUIT, NEGLIGIBLE, I MEAN VERY LITTLE. BUT THESE 11:55 THINGS THAT I'VE GOT HERE - I'VE GOT AN ALMOND, I'VE 12:02 GOT A WALNUT, I'VE GOT A HAZELNUT - SO THESE HAVE 12:03 OIL. AND THESE ARE VERY GOOD SOURCES OF FAT. AND 12:08 THE FAT THAT THEY CONTAIN IS MOSTLY MONOUNSATURATED 12:17 AGAIN. SO, IT'S A GOOD SOURCE OF OIL AND I'VE 12:18 GOT ONE OF THE VERY GOOD SOURCES OF OIL. I LOVE 12:24 AVOCADOS. I LOVE TO PUT IT ON BREAD. I LEARNED WHEN I 12:29 WAS IN SOUTH AFRICA - AND SOUTH AFRICANS LOVE TO PUT 12:30 AVOCADO ON THE BREAD WITH A TINY LITTLE BIT OF SALT 12:34 - THIS IS AN EXCELLENT REPLACEMENT FOR BUTTER OR 12:37 MARGARINE OR WHATEVER. 12:38 SO THAT'S AVOCADO. IT'S A VERY GOOD SOURCE OF FAT AS 12:42 WELL. NOW, REMEMBER, FAT IT'S NOT ONLY IMPORTANT 12:43 FOR YOUR BIOCHEMISTRY BUT IT'S ALSO A SOURCE 12:53 OF ENERGY. >>BILL: OKAY. 12:54 >>DR. FERREIRA: SO, IF - AND IT'S FOUR TIMES 12:58 MORE THAN.>>BILL: THAN CARBOHYDRATES. >>DR. 13:01 FERREIRA:.WHAT CARBOHYDRATES ARE. SO, WE 13:02 NEED FAT BUT WE NEED SMALL AMOUNTS. >>BILL: SO HOW 13:04 MUCH WOULD THE AVERAGE PERSON.>>DR. FERREIRA: IF 13:08 YOU TAKE A 1500 CALORIE DIET, OKAY, FOR THE DAY, 13:09 ABOUT 20% OF THAT SHOULD BE FROM FAT. >>BILL: 13:17 SO ABOUT 300 CALORIES FROM FAT. >>DR. FERREIRA: ABOUT 13:22 300 CALORIES FROM FAT. >>BILL: WOW. >>DR. 13:23 FERREIRA: NOW, WHERE DO WE GET IT FROM? >>BILL: YES. 13:25 >>DR. FERREIRA: OKAY, NOW, OF COURSE, PEOPLE USUALLY 13:31 EAT OIL, USE OIL IN THEIR FOOD AND OF COURSE, THE 13:32 MEAT AND THE FISH THEY'RE ALL FULL OF FAT. SO 13:39 THERE'S FAT IN ALMOST EVERYTHING. AND THE 13:42 PROBLEM WITH OUR SOCIETY IS THAT WE TAKING A LOT 13:43 OF FAT AND THE WRONG FAT. 13:46 OKAY, WE TAKE A LOT OF SATURATED FAT WHICH IS 13:47 BAD FOR OUR BODIES AND WE LEAVE ASIDE THE 13:50 BEST FATS WHICH ARE THE MONOUNSATURATED - IN FACT, 13:55 THERE'S SOME TALK THAT A LOT OF RESEARCH IS GOING 13:56 INTO THIS AND PRESENTLY THE PROPORTION OF 14:04 MONOUNSATURATED TO POLYUNSATURATED TO 14:11 SATURATED IT'S ALMOST LIKE 75% OF MONOUNSATURATED 14:12 AND ABOUT 15% OF POLY AND PROBABLY ABOUT 6 - 8% OF 14:18 SATURATED. TEN PERCENT, OKAY. BUT PEOPLE USUALLY 14:28 EAT THE OTHER WAY AROUND. 14:29 >>BILL: THEY INVERT IT. OKAY. I SEE. >>DR. 14:32 FERREIRA: SO - AND THE BEST SOURCE OF THAT IS 14:33 STILL OLIVE OIL AND THESE ARE RICH IN 14:37 POLYUNSATURATED OILS AND SO ON. NOW, WHERE ARE WE 14:40 GOING TO GET 300 CALORIES? 14:41 >>BILL: YES. LIKE HOW MUCH.>>DR. FERREIRA: WELL, 14:48 LET'S LOOK. >>BILL:.HOW MUCH IS.>>DR. FERREIRA 14:49 LET'S LOOK AT OLIVE OIL. 14:50 LET'S SAY SOMEBODY ONLY WANTS TO TAKE THEIR FAT 14:52 FROM OLIVE OIL. HOW MUCH OLIVE OIL COULD THEY USE 14:57 IN A DAY? WE CAN SEE THAT FOR TWO TEASPOONS WHICH IS 15:02 TEN MILLILITERS, TWO TEASPOONS HAVE 80 15:03 CALORIES. 8 - 0. >>BILL: TWO TEASPOONS HAVE 15:12 80, OKAY. >>DR. FERREIRA: NOW, HAVE YOU EVERY SEEN A 15:14 TEASPOON OF OLIVE OIL. 15:15 >>BILL: YEAH. IT'S PRETTY SMALL. >>DR. FERREIRA: 15:17 NOW, I HAVE PATIENTS THAT TELL ME, DOCTOR I LOVE 15:18 OLIVE OIL. I SHOWER MY SALAD WITH OLIVE OIL. YOU 15:21 KNOW, WHEN THEY COOK THE SOUP AND AT THE END LOTS 15:26 OF - AND THERE'S LOADS OF OLIVE OIL. AND WHEN THEY 15:27 PREPARE A STEW AND THEY PUT OLIVE OIL FIRST AND 15:32 THEN ONIONS AND GARLIC AND IT'S LIKE THIS AMOUNT AT 15:38 THE BOTTOM OF THE POT. 15:39 >>BILL: THAT'S PROBABLY A LOT MORE THAN TWO 15:45 TEASPOONS. >>DR. FERREIRA: THERE'S MUCH MORE. THERE'S 15:47 ABOUT 20 TEASPOONS. SO, THAT'S GOING TO BE EATEN 15:48 BY FOUR PEOPLE. USUALLY FOUR OR FIVE PEOPLE. SO, 15:50 SEE HOW LITTLE YOU NEED. 15:51 IF YOU WANT TO TAKE THIS AS THE ONLY SOURCE OF FAT 15:54 AND LET'S SAY YOU TAKE ONE TABLESPOON WHICH IS ABOUT 15:55 THREE TEASPOONS SO THAT'S GOING TO BE ABOUT 120 16:03 CALORIES. >>BILL: 120 CALORIES, ALREADY. JUST 16:07 ONE TABLESPOON. >>DR. 16:08 FERREIRA: ONE TABLESPOON. 16:09 >>BILL: WOW. YOU SAID 300 FOR THE DAY. DR. FERREIRA: 16:11 ABOUT 300 FOR THE DAY. >>BILL: WOW. >>DR. 16:16 FERREIRA: YOU TAKE TWO TABLESPOONS OF OLIVE OIL 16:17 AND IT'S VERY EASY. THAT'S 240 CALORIES. NOW, PEOPLE 16:21 DON'T USUALLY TAKE THIS THEY GO FOR THE CHEESE. 16:25 YOU TAKE A PIZZA LOADED WITH CHEESE. RIGHT THERE 16:26 YOU HAVE THE WHOLE AMOUNT OF FAT FOR THE DAY. YOU 16:32 TAKE THE OIL AND THE OILS IN THE FRENCH FRIES, THE 16:40 CHIPS THAT YOU EAT AND ALL OF THAT. EVEN THESE. 16:41 THIS IS A GOOD SOURCE OF PROTEIN. WE'VE TALKED 16:46 ABOUT THIS ON THE PROTEIN PROGRAM. BUT LOOK HERE, 16:50 ONE SAUSAGE HAS A REASONABLE AMOUNT OF FAT 16:51 THE GOOD THING IS THAT IT DOESN'T HAVE 16:54 ANY TRANSFATS. WE HAVEN'T TALKED ABOUT THAT. >>BILL: 17:00 NO. >>DR. FERREIRA: I JUST THINK, FOR EXAMPLE, WE'VE 17:01 GOT A MARGARINE HERE. 17:03 >>BILL: OKAY. >>DR. 17:04 FERREIRA: I JUST WENT AND I GOT WHAT I THOUGHT WAS 17:06 ONE THE BEST MARGARINES, OKAY? I DON'T KNOW THE 17:08 MARKET VERY WELL HERE BUT I LOOKED AT THE 17:11 INGREDIENTS AND I SAW THIS ONE. NOW, MARGARINES ARE 17:16 RELATIVELY NEW IN HUMAN LIFE. THEY WERE CREATED, 17:17 MAYBE, ABOUT 40 - 50 YEARS AGO. >>BILL: OKAY. >>DR. 17:26 FERREIRA: AND THEY CAME AS A RESPONSE - SEE WHEN THE 17:31 POLYUNSATURATED FATS, LIKE THE OILS, BECAME VERY 17:32 POPULAR ABOUT 40 YEARS AGO THEN PEOPLE SAID, WELL, 17:35 IF WE CAN'T EAT THE BUTTER BECAUSE IT'S NOT SO GOOD, 17:40 WHAT WILL WE PUT ON OUR BREAD? THEY DIDN'T WANT TO 17:41 GO BACK TO THE OLIVE OIL BECAUSE THAT WAS OLD 17:45 TRADITION SO THEY THOUGHT WE NEED TO MAKE SOMETHING 17:50 OUT OF THESE VERY WATERY LIQUIDS SO THEY MADE THE 17:51 MARGARINE. HOW DID THEY DO IT? THEY THICKENED THIS 17:52 OIL BY PUTTING IT THROUGH, UNDER PRESSURE, A LOT OF 18:08 HYDROGEN. TO FILL THOSE GAPS.>>BILL: OKAY. >>DR. 18:09 FERREIRA:.DO YOU REMEMBER OUR DRAWING? TO FILL THOSE 18:15 GAPS WITH HYDROGEN. THE HYDROGEN, WHEN IT COMES IN 18:17 AN ARTIFICIAL WAY IT GOES TO A CERTAIN POSITION 18:18 WHICH IS NOT THE NATURAL POSITION. AND IT'S 18:24 THE TRANS-POSITION, OKAY, INSTEAD OF A ? IT DOESN'T 18:30 MEAN HERE ANYTHING TO MOST OF OUR VIEWERS BUT, 18:31 YOU KNOW, IT'S THE WRONG POSITION. >>BILL: OKAY. 18:35 >>DR. FERREIRA: AND SO, THOSE ARE THE HYDROGENATED 18:37 FATS OR THE TRANSFATS. 18:38 >>BILL: SO, OKAY, THERE'S A LOT OF TALK NOW, YOU 18:44 KNOW, YOU SEE THINGS ZERO TRANSFATS, ZERO 18:45 TRANSFATS.>>DR. FERREIRA: EXACTLY. SO PEOPLE 18:49 ARE MOVING AWAY FROM THAT BECAUSE THEY REALIZE THAT 18:50 TRANSFATS ARE ACTUALLY VERY BAD FOR ONE'S HEALTH 18:51 SO THEY'RE MOVING AWAY. 18:53 AND SO, LIKE, FOR EXAMPLE, IN THESE VEGGIE 18:54 LINKS.>>BILL: YES. >>DR. 18:56 FERREIRA:.YOU CAN SEE HERE, NO TRANSFATS. AND 18:58 YOU SEE IN THE MARGARINE, NO TRANSFATS. >>BILL: 19:01 OKAY, SO YOU CAN GET THIS.>>DR. FERREIRA: NON - 19:04 TRANSFAT. 19:05 >>BILL:.NON-TRANSFAT. 19:06 >>DR. FERREIRA: EXACTLY. 19:07 NON-HYDROGENATED. SO, WHAT WE'VE LOOKED AT NOW IT'S 19:09 THE POLYUNSATURATED, THE MONOUNSATURATED, THE 19:15 SATURATED AND, OF COURSE, THE SATURATED WE KNOW 19:18 WHERE THE SOURCES ARE. 19:19 MOSTLY IN MEAT, MEAT DERIVATIVES AND THE 19:24 CHEESES AND SO ON. THE EGGS AND SO ON. NOW, WE 19:25 HAVEN'T SAID ANYTHING ABOUT CHOLESTEROL. >>BILL: 19:30 YES. >>DR. FERREIRA: CHOLESTEROL IS THE OTHER 19:32 FAT.>>BILL: THE OTHER SIDE - RIGHT. >>DR. 19:33 FERREIRA: AND CHOLESTEROL, CHOLESTEROL BASICALLY 19:36 IS ONE OF THE CULPRITS IN BLOCKING THE ARTERIES. THE 19:41 PLAQUE IS MAINLY CHOLESTEROL AND SO OUR 19:42 BODY NEEDS CHOLESTEROL BUT WE DO NOT TAKE, WE DON'T 19:49 NEED TO TAKE CHOLESTEROL FROM OUR DIET BECAUSE 19:54 WE'VE GOT A FACTORY RIGHT OVER HERE WHICH IS THE 19:55 LIVER. AND OUR LIVERS MAKE CHOLESTEROL. IF ONE DAY WE 20:01 NEED A BIT MORE, IT MAKES MORE. >>BILL: OKAY. >>DR. 20:04 FERREIRA: IF ONE DAY WE NEED A LITTLE BIT LESS, IT 20:06 MAKES LESS. >>BILL: OKAY. 20:07 >>DR. FERREIRA: SO, WHEN WE LOOK AT, FOR EXAMPLE, 20:08 RECOMMENDATIONS FOR CHOLESTEROL INTAKE WE 20:13 BASICALLY TODAY KNOW THAT OUR BODY DOES NOT NEED TO 20:17 TAKE ANY CHOLESTEROL FROM THE OUTSIDE. >>BILL: 20:18 BECAUSE IT CAN DO IT ITSELF. >>DR. FERREIRA: IT 20:23 CAN PRODUCE IT ITSELF. SO, THE CHOLESTEROL WE TAKE 20:25 IN, IN OUR DIET NEEDS TO GO SOMEWHERE AND, OF 20:26 COURSE, THE BODY TRIES TO METABOLIZE, IT TRIES 20:28 TO GET RID OF IT, BUT UNFORTUNATELY MANY PEOPLE 20:33 TAKE A LOT OF CHOLESTEROL AND THE BODY, ESPECIALLY 20:34 AFTER A CERTAIN AGE BUT THAT AGE IS COMING LOWER 20:38 AND LOWER AND LOWER. I'VE JUST SEEN YOUNG PEOPLE, 20:42 BROTHER AND SISTER IN THEIR EARLY TWENTIES, HIGH 20:43 CHOLESTEROL. AND MORE THAN HALF OF THE POPULATION IN 20:46 NORTH AMERICA.>>BILL: HAS HIGH CHOLESTEROL. >>DR. 20:54 FERREIRA:.HAS HIGH CHOLESTEROL. AND THAT IS 20:55 BECAUSE THEY'RE TAKING CHOLESTEROL FROM THEIR 20:56 DIET WHICH THEY DON'T NEED. SO, WHICH ARE THE 20:59 SOURCES OF CHOLESTEROL? 21:01 MAINLY ANIMAL SOURCES. 21:02 >>BILL: OKAY. >>DR. 21:03 FERREIRA: THERE'S NO CHOLESTEROL IN - LOOK, 21:04 THERE'S NO CHOLESTEROL IN FRUITS. EVEN IN THIS FRUIT 21:08 THAT GETS THE BLAME FOR BEING A HIGH CHOLESTEROL 21:13 FRUIT WHICH IS THE AVOCADO. THE AVOCADO HAS 21:14 NO CHOLESTEROL. IT HAS FAT BUT NO CHOLESTEROL. NONE 21:18 OF THESE PRODUCTS EXCEPT FOR - SEE THIS IS A DAIRY 21:26 PRODUCT.>>BILL: COTTAGE CHEESE. >>DR. FERREIRA:.SO 21:27 IT'S MADE FROM COW'S MILK AND IT HAS CHOLESTEROL. 21:29 BUT, IF SOMEBODY WANTS TO EAT, SORT OF, SOME KIND OF 21:33 CHEESE, THAT'S STILL THE BEST KIND OF CHEESE 21:34 >>BILL: OKAY. >>DR. 21:37 FERREIRA: SO, THE CHOLESTEROL PER 125 GRAMS 21:38 OR G'S, WE GET ABOUT 10MG OF CHOLESTEROL. NOW, YOU 21:42 LOOK AT OTHER CHEESES. THE CURED CHEESES. THAT'S MUCH 21:46 HIGHER IN CHOLESTEROL. 21:47 SO, BASICALLY THE ANIMAL PRODUCTS HAVE CHOLESTEROL. 21:52 MEAT HAS CHOLESTEROL, FISH HAS CHOLESTEROL. BUT, 21:53 NOW, INTERESTINGLY ENOUGH, FISH, SOME KINDS 21:56 OF FISH ARE RICH IN POLYUNSATURATED FAT. 22:03 >>BILL: OKAY. >>DR. 22:04 FERREIRA: OKAY. SO IT'S A VERY FLUID KIND OF FAT 22:06 THAT HAS BEEN LABELLED AS OMEGA 3'S. >>BILL: OKAY. 22:07 YES. >>DR. FERREIRA: SO, THEY SEEM TO BE PROTECTIVE 22:13 AGAINST HEART DISEASE AND SO ON. SO, THEY ARE GOOD 22:17 SOURCES OF THOSE FATS, THEY HAVE CHOLESTEROL BUT 22:18 THOSE OMEGA 3'S SEEM TO COUNTERACT WITH SOME THE 22:24 CHOLESTEROL. THAT DOES NOT MEAN THAT THEY ARE HEALTHY 22:28 FOR YOU BUT THEY ARE LESS HARMFUL THAN THE ONES RICH 22:29 IN SATURATED LIKE THE MEAT AND SO ON. BUT THEY ARE 22:37 BETTER SOURCES OF OMEGA 3 OR OMEGA 3 PRECURSIVES, 22:42 THAT MEANING SUBSTANCES THAT WILL TURN INTO OMEGA 22:43 THREE IN THE BODY FROM VEGETABLE SOURCES. FOR 22:46 EXAMPLE, LIKE THE ALMONDS THEY'VE GOT GOOD OMEGA 3 22:51 PRECURSIVES. WE'VE GOT FLAX SEED. WE DON'T HAVE 22:52 ANY FLAX SEED HERE TO SHOW OUR VIEWERS BUT FLAX SEED 22:56 IS A GOOD SOURCE OF OMEGA THREE. AND YOU DON'T NEED 23:00 A LOT OF THAT BUT YOU DO NEED TO TAKE SOME OMEGA 3 23:01 EVERY DAY. >>BILL: WE HAVE ABOUT THREE MINUTES LEFT. 23:05 SO, COULD YOU GIVE US A PRACTICAL GUIDE THEN, YOU 23:07 KNOW, MAYBE STARTING WITH BREAKFAST DOWN THROUGH 23:08 DINNER AS TO HOW WE COULD GET THE RECOMMENDED 23:12 AMOUNT OF FAT AND FROM WHAT SOURCE? SO, GIVE US A 23:17 TYPICAL BREAKFAST, LUNCH.>>DR. FERREIRA: LET 23:18 ME TELL YOU MY TYPICAL BREAKFAST. >>BILL: OKAY. 23:20 >>DR. FERREIRA: OKAY. IT'S A CEREAL, A HIGH FIBER 23:22 CEREAL WITH A SOYA MILK. 23:23 AND IT'S A BALANCED SOY MILK. IT HAS VITAMIN B12 23:27 AND SO ON. IT'S A BOWL WITH SOYA MILK. I MAY 23:28 GET A SLICE OF BREAD WITH SOME, WITH AVOCADO. I 23:35 TOLD YOU I LOVE AVOCADO >>BILL: AVOCADO, YES. 23:39 >>DR. FERREIRA: SO I'M GETTING SOME FAT. I'M 23:40 GETTING SOME FAT HERE. AND THEN I TAKE SOME FRUIT, 23:42 USUALLY A PEAR, AN APPLE - THAT'S VERY GOOD FOR 23:47 CONSTIPATION.>>BILL: KIWI. 23:48 >>DR. FERREIRA:.KIWI. KIWI WITH THIS CEREAL, IT'S 23:53 EXCELLENT BECAUSE IT HAS A LOT OF FIBER. SO I GET TWO 23:54 OR THREE FRUITS AND THEN I TAKE A HANDFUL OF ALMONDS 23:58 AND WALNUTS AND SO ON. SO, THERE'S SOME CASHEWS. JUST 24:10 TO SHOW THIS. NOT JUST FOUR BUT WHAT CAN FIT IN 24:11 MY HAND. NOT LIKE THIS, YOU KNOW, SOME PEOPLE TAKE 24:19 A LOT OF THESE. NOW THIS IS HIGH IN FAT, OKAY? SO 24:23 WHAT CAN FILL MY HAND. I TAKE THAT EVERY MORNING 24:24 SO, THEN AT LUNCH TIME, WE'VE SEEN THE 24:28 DIVISION.>>BILL: YES. 24:29 >>DR. FERREIRA:.OF THE PLATE. THE RULE OF HALVES. 24:33 OKAY. HALF VEGETABLES AND SALAD AND SO ON AND THEN A 24:36 QUARTER, THE OTHER HALF DIVIDE IT IN HALF 24:37 AND YOU'VE GOT ALL THE STARCHES AND THEN, OF 24:41 COURSE, THE PROTEIN WHICH A LITTLE BIT OF FAT IN THE 24:45 PROCESS OF COOKING. AND THEN IN THE EVENING WE CAN 24:46 HAVE SOME SOUP - OH, BY THE WAY, WHEN YOU MAKE 24:50 SOUP OR WHEN THE VIEWERS MAKE SOUP IT'S IMPORTANT 24:54 TO PUT THE OLIVE OIL, IF YOU WANT TO PUT SOME OIL 24:55 IN YOUR SOUP BUT IT AT THE END.>>BILL: OKAY. >>DR. 24:59 FERREIRA:.OF COOKING. AND THEN.>>BILL: JUST DRIZZLE 25:02 A LITTLE BIT. >>DR. 25:03 FERREIRA:.SOME OIL THERE SO, THAT SHOULD PROVIDE 25:05 ENOUGH FAT FOR A DAY. 25:06 OF COURSE, FOR AN ADULT. 25:07 FOR KIDS IT'S SLIGHTLY DIFFERENT BUT FOR AN ADULT 25:11 THAT SHOULD BE ENOUGH >>BILL: WELL THANK YOU. 25:13 THAT'S VERY DOABLE. WE APPRECIATE THE ADVICE 25:14 >>DR. FERREIRA: IT'S A PLEASURE. >>BILL: AND 25:20 WE'RE GOING TO HAVE A WORD OF PRAYER NOW. HEAVENLY 25:21 FATHER, WE WANT TO THANK YOU FOR YOUR LOVING 25:22 KINDNESS TOWARDS US. 25:24 PLEASE BE WITH EACH AND EVERY VIEWER, FATHER 25:25 PLEASE HELP US MAKE THE KINDS OF CHOICES WE NEED 25:26 TO MAKE IN OUR LIVES SO THAT WE CAN LIVE LIFE AND 25:29 LIVE IT MORE ABUNDANTLY. 25:30 WE PRAY IN JESUS' NAME. 25:31 AMEN. >>DR. FERREIRA: AMEN. 25:35 (MUSIC) 25:51 >>BILL: IF YOU'RE LOOKING TO MAKE SOME OF THESE 25:52 CHANGES IN YOUR LIFE AND WOULD LIKE A LITTLE BIT 25:54 MORE INFORMATION AS TO HOW YOU WOULD DO THAT, WE'D BE 25:57 HAPPY TO SEND YOU A MAGAZINE THAT OUTLINES THE 25:58 KINDS OF CHOICES THAT CAN HELP YOU LIVE LIFE AND 26:02 LIVE IF MORE ABUNDANTLY NOW, HERE'S THE 26:05 INFORMATION YOU NEED TO GET YOUR COPY. 27:08 >>BILL: WELL, LET ME THANK YOU, DR. FERREIRA, 27:09 FOR BEING ON OUR PROGRAM. 27:10 >>DR. FERREIRA: IT'S BEEN A PLEASURE, BILL. >>BILL: 27:11 WE LOOK FORWARD TO HAVING YOU BACK AGAIN. >>DR. 27:13 FERREIRA: THANK YOU. 27:14 >>BILL: AND WE WANT TO THANK OUR VIEWERS FOR 27:15 TUNING IN EACH AND EVERY WEEK. LET ME REMIND YOU OF 27:18 OUR WEBSITE, ITISWRITTENCANADA.CA. ON 27:19 THE WEBSITE YOU CAN DO A NUMBER OF THINGS INCLUDING 27:22 ENROL IN OUR ON-LINE - IN OUR CORRESPONDENCE BIBLE 27:27 SCHOOL. YOU CAN ENROL ON-LINE BUT THE COURSE IS 27:28 BY CORRESPONDENCE. WE SEND YOU LESSONS BY MAIL, 27:33 FREE OF CHARGE, NO COST WHATSOEVER TO YOU. IT'S A 27:37 GREAT WAY TO LEARN A LITTLE BIT MORE ABOUT 27:38 GOD'S WORD. YOU CAN SEND YOUR PRAYER REQUESTS 27:41 ALSO; YOU CAN EVEN MAKE A DONATION. WE HAVE A 27:44 FACEBOOK PAGE AND YOU CAN FOLLOW US ON TWITTER ALSO 27:45 I HOPE YOU'LL BE BACK AGAIN NEXT WEEK. OUR 27:49 PRAYER IS THAT THE GOOD LORD WILL ALLOW US THE 27:52 PRIVILEDGE OF BEING HERE. 27:53 UNTIL THEN, REMEMBER, IT IS WRITTEN; MAN SHALL NOT 27:57 LIVE BY BREAD ALONE BUT BY EVERY WORD THAT PROCEEDS 27:58 FROM THE MOUTH OF GOD. 28:04 $$$$$$$$$$$$$$$$$$$$$$$$$$ |
Revised 2014-12-17