Participants: Ron Giannoni (Host), Eric Hveding
Series Code: NSN
Program Code: NSN000066
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00:23 Hi friends, and welcome to another edition of NEWSTART Now.
00:27 We have in our studio today 00:29 a gentleman from Canada, Eric Hveding, 00:34 who is an old Viking type. 00:36 But we'll get into that in a short bit. 00:38 Let's take a look at Eric when he first arrived here at Weimar. 00:43 The reason I came to NEWSTART was 00:45 because I had issues with my weight 00:47 and with diabetes, 00:50 caused by my weight-- type 2 diabetes. 00:53 What I'd really like from this program is 00:56 to really get my health under control 01:00 and to be able to live a longer, healthier life. 01:04 And that involves controlling my blood sugar, 01:07 and therefore my diabetes. 01:12 And also to get my weight down so I can 01:15 do a lot more things in life 01:18 that I'm unable to do because I'm carrying 01:20 all this extra weight. 01:23 Welcome back, friends, and Eric, how are you, sir? 01:26 Oh, doing good. - Good to see you. 01:28 Yeah, great to see you, too. 01:29 I announced that you're the Viking 01:31 of British Columbia. [laughter] 01:35 - That's your heritage, you tell me. 01:36 Yep, that's right. Both my parents are from Norway. 01:39 - Okay. 01:40 And tell us what's happened here at the NEWSTART program. 01:45 I know you've been through some changes. 01:47 How've you been treated? 01:49 Oh, I've been treated really good. 01:51 I've enjoyed the stay. 01:54 I'm ready to go back home to my family, though. 01:56 I've got to admit that. 01:57 It's been quite a few days. 01:59 But I've been treated well, 02:02 and I've done lots of walking 02:04 and a big change in diet. 02:07 Not too much salt anymore, I guess. 02:09 [laughter] 02:11 How's the change in diet? What do you mean by that? 02:14 Well, just plant-based... whole foods whole, you know. 02:18 Just plant-based diet, yeah. 02:21 It's been amazing. Some of the things have been... 02:23 I haven't really felt shortchanged or hard done by 02:27 on the diet at all. 02:28 You know, sometimes I might have liked a few things 02:32 that aren't available here, but really the food's been good. 02:37 Easy transition. 02:39 It's been fairly easy, yeah. I haven't... 02:41 Like I said, I haven't felt deprived at all. 02:43 Now, how about the cooking schools? 02:46 Were you able to learn enough at the cooking schools 02:49 that you could take home and teach your family? 02:52 Yeah, I think the cooking school was beneficial 02:54 just to sorta...not that I couldn't have sorted it out 02:57 from a cooking book. I probably could have. 03:00 But it was great to see it, 03:01 to actually see it happening, 03:03 and it gives you an idea that this is doable. 03:06 I think that was... To me, that was the most 03:08 beneficial part of the cooking school, 03:10 was to demonstrate that this is all pretty easy to do. 03:13 And you actually got involved, and you assisted 03:16 preparing the meals. 03:17 Is that correct? - Making ice cream. 03:19 - You were making ice cream! Ice cream?! 03:22 - You mean to tell me they served you ice cream? 03:24 Yeah, don't test me and ask me what was in it, 03:26 because I don't know. [laughter] 03:28 But it was easy. - Yeah. 03:30 Well, we know for sure that there were no animal products, 03:33 there was no milk, 03:35 and so you made it from nuts, huh? 03:37 Yeah, there was... 03:38 Yeah, you know what, I don't remember. 03:40 But anyways, this ice cream was... 03:41 It wasn't...I don't think it was quite as good as Hagendaas. 03:44 [laughter] 03:46 - But it was good. It was good. 03:48 It was in there. - It was satisfying. 03:50 Yeah, and it had nuts in it and so on, 03:51 so it had nice texture and everything, 03:53 so it was delicious. There's no doubt about it. 03:55 Now you said you'd done a lot of walking. 03:58 Were you walking a lot before you got here? 04:00 No, not that much really. 04:02 I moved around a lot, but not to the... 04:04 I'm always on the move in my business and so on. 04:07 So I was moving around a lot, and I've got kids. 04:10 So I'm moving around for that, 04:11 but nothing that you would consider to be exercise. 04:13 Nothing that really was raising my heart rate up. 04:17 - And so, how much walking are you doing these days? 04:20 Well, 5 to 7 miles a day. 04:24 Five to seven miles a day! 04:26 Wow, that's great! 04:28 And do you feel any benefit from that? 04:30 Oh yeah. I definitely feel better, yeah. 04:33 It wasn't [snap] like that, so it's been... 04:36 I mean it was, in a way it was like that, 04:38 because this is not that long a time. 04:40 But it's not like a switch turned. 04:42 But so we sorta.... 04:43 I didn't feel terrible when I came here, 04:46 but I feel better now. 04:47 I feel better than I did when I came, for sure. 04:49 Now, I understand your blood pressure 04:53 through your second treadmill test 04:56 was like 120 over 70 without medications. 05:00 - That's right. Yep. 05:02 And we also talked before we went on the air 05:04 that your blood pressure can fluctuate 05:06 for various reasons. - That's right, yeah. 05:08 So, but initially you had taken yourself off 05:11 the blood pressure medications. 05:13 Is that correct? - Yeah. 05:14 Yeah, I stopped taking... 05:16 I was taking two blood pressure medications. 05:18 And so we took one off probably 5 or 6 days in, 05:24 and then we took the last one off a few days ago. 05:30 What about any other medications? 05:32 Did you make any adjustments? Did you go through...? 05:35 Yeah, actually I completely... I stopped taking the... 05:38 Actually, I don't think Doctor Lukens even knows this. 05:41 [laughter] Well, I stopped taking the... 05:43 - Well, whisper it so he doesn't hear. 05:46 You know, he's on next, so... 05:48 He's going to Africa. He won't know about this. 05:50 That's right. [laughter] 05:52 He's going to Africa now, I think. 05:54 But no, it's metformin. 05:58 I was taking metformin, and I... 06:00 - How much metformin were you taking? 06:01 I guess I was taking about... 06:07 I was taking two tablets. 06:09 I think they're 500 mg tablets. 06:11 Two tablets in the morning, one at lunch, 06:14 and then two in the evening. 06:15 Wow, so you stopped them all? 06:17 All, yep. - How long ago? 06:20 A few days ago, yeah. 06:22 Well there's proof that if you stop them 06:24 you're not going to keel over dead, huh? 06:26 Oh yeah, no no. 06:27 My blood sugar is still a little bit high, 06:30 but it's almost normal. 06:34 You know, I did the same thing. 06:35 I stopped my-- I was taking metformin, as well. 06:39 And I stopped my medication and then I went to the doctor, 06:42 and I said, "Well..." And he said, 06:44 "Well, let's keep monitoring, and we'll see what happens." 06:47 It never went back up. 06:49 And it's been that way, it's normalized, 06:52 four and half, well actually, it's almost 5 years this August. 06:56 - Wow, that's great. Yeah. 06:57 - So, you did good. There's hope! 06:59 - There's hope! There is hope! 07:03 So what else have you learned here that 07:06 has helped you change your lifestyle 07:09 and perhaps taken you off of any other medications? 07:12 Well I don't take any other. 07:13 Those were the medications I was taking. 07:16 So I'm basically not taking any now. 07:18 And I'm sorta debating. 07:22 I was upset about a couple of things 07:24 not related to here, 07:26 and so my blood pressure was up 07:29 a little bit higher than I'd like it to be, 07:31 so I was debating whether I should 07:33 be taking that medication again. 07:35 But Doctor Lukens said that wasn't a problem. 07:38 He said, you know, if you're upset about something 07:40 it fluctuates and goes up and down. 07:42 So basically I'm not taking any medication now. 07:44 That's the bottom line, so that's great news. 07:47 I just learned how to eat and live healthy. 07:50 I guess one of the things that really impacted me the most 07:55 is that the body really isn't functioning properly 07:58 unless you're exercising. 07:59 It just sorta makes everything work. 08:01 So if you're sedentary, 08:04 things just aren't functioning quite the way they are. 08:06 And you know, you can feel it. I can feel the difference. 08:09 - Oh, absolutely. I don't think our bodies were designed 08:13 to be just laying around doing nothing. 08:16 And so I applaud you that 08:19 you're walking as much as you are. 08:21 You know, the doctors here will teach us or share with us 08:24 that if you want to get healthy, 08:26 you need to walk 4, 5, 6, 7 miles a day. 08:30 After you feel in a state of good health 08:33 where your weight is stabilized, everything is going swell, 08:36 three miles a day is adequate to keep yourself status quo. 08:40 So you're going to continue walking when you get home. 08:43 Oh yeah. I'm lucky, because where I live 08:45 I've got access to stuff right outside the door. 08:49 - Good. 08:50 Now what about weight? You shared with me 08:52 you wanted to lose some weight. 08:53 Did you lose any weight? 08:55 Yeah, I lost. I mean, you know, 08:57 I think that some people who know that I went here, 08:58 they probably thought maybe I was going to 09:00 lose a leg or something while I was here, 09:02 or 50 pounds, or something like that. 09:04 But I've lost 11-12 pounds while I've been here. 09:07 So I'm happy with that. 09:11 I've taken about 2 inches off my waist. 09:14 - Wow. May I ask your age? 09:17 Fifty-three. 09:18 So in 53 years you gained all this weight, 09:21 and in 15 days you lost 10 or 12 pounds. 09:27 So another two weeks you lose another 5 or 10, and then 09:31 you know, onward and upward from there. 09:33 - That's right, yep. 09:35 A couple of pounds a week is more than enough. 09:38 Oh, I think so, yeah. - And you're on your way. 09:40 And it adds up fast. 09:42 And it seems to go--I guess you can't get discouraged, either, 09:45 because you have flat spots, you know. 09:46 The weight doesn't go down, 09:48 and then all of a sudden it will drop. 09:49 And the thing is, when you're walking-- 09:52 I've changed my exercising habits, obviously-- 09:55 and so then you build up muscle mass. 09:57 You build up some muscle mass, also. 09:59 So you've got weight... 10:02 I've probably gained weight in muscle mass, 10:05 and I've lost weight in fat, so... 10:08 We're running out of time. I've got to cut you short here. 10:11 Eric, thanks for joining us. 10:13 - God bless you in your new lifestyle. 10:16 Friends, don't go away, 10:17 because Doctor Lukens is going to be with us in just a moment. 10:22 Well, you've done very well. 10:30 Do you have diabetes, 10:31 heart disease, high blood pressure, 10:34 or do you weigh too much? 10:36 Hi, my name is Dr. Ing, and I'd like to tell you 10:39 about our 18-day NEWSTART lifestyle program. 10:42 It includes a comprehensive medical evaluation 10:45 with laboratory studies and an exercise stress test, 10:49 physician consultations, 10:51 culinary school, 10:53 and an opportunity to walk on beautiful trails 10:56 in the foothills of the Sierras. 11:00 Your health is one of the most 11:01 important things that you have. Don't wait. 11:04 Give us a call at: 11:09 Or visit our website: 11:28 Welcome back, friends, and in our studio, 11:30 a real good friend of mine, Doctor Lukens. 11:34 - Very glad, very glad to be here with you again. 11:37 It's so good to have you here, and it's always good to see you. 11:39 But before we get started, 11:41 I have to tell our viewers, 11:44 next month will be 21 years you've been here at Weimar, 11:49 and 15 years... 11:51 - I don't get around very much, do I? 11:53 [laughter] You don't get around much at all! 11:55 Except on the golf course, I've heard. 11:58 But then 15 years in Africa. 12:01 - Yes. Why? 12:03 Why would a doctor spend 21 years here at Weimar? 12:09 Because you get to see people get well. 12:13 That's the whole thing. 12:15 I know that's the answer, but it has to be a real 12:17 deep burden for you, I would imagine. 12:20 Well you know, the first time 12:21 that I saw this with the diabetes, 12:23 and people were coming in, 12:25 and they had these horrible pains in their feet. 12:29 And they described them sometimes as, 12:31 "You know, it feels like I'm walking on hot coals." 12:35 Or "It feels like I'm walking on broken glass." 12:39 Or, "It feels like I'm walking even on razor blades." 12:44 Some of them described it that way. 12:46 That's excruciating pain. And one lady said, 12:48 "I talked to my doctor and I said, 12:50 'I'm gonna do my very best to get my blood sugar 12:52 just really under control. 12:54 I'm going to do everything you say. 12:56 And then my feet will stop hurting.' 12:58 He said, 'No, your feet will never stop hurting.'" 13:01 You know. 13:02 - You didn't like that. Well she didn't. 13:05 [laughter] - She sure didn't like it! 13:07 What I really liked about the whole situation 13:09 was that at the end of the program 13:11 she said, "My feet are almost well now." 13:14 And that's again those tiny little blood vessels. 13:17 They dilate up, 13:18 the circulation comes back into those nerve sheaths, 13:22 the nerves start getting healthy again, 13:25 and the diabetic neuropathy 13:28 is going, going, and many times gone. 13:31 - Now I know you have some... 13:32 - In 18 days! In 18 days. 13:34 You have some papers there you want to tell us about 13:37 with regards to Rick 13:39 and what's happening with him. - Eric. 13:41 I'm sorry, Eric. - Yeah. 13:43 He told me to call him Rick. 13:44 Maybe...well, it's Eric. 13:47 Anyway, here he is. 13:50 He's one of the original Norskmen, you know. 13:52 - I know! 13:54 And he's a big Scandinavian guy. 13:57 - He brought his outfit, you know. 13:58 - Oh no, I didn't know that. 14:00 Oh yeah, he's got a big hatchet, and a... 14:01 No, I'm just kidding. 14:03 So anyway, the thing that's so exciting about him 14:07 is that he comes in here, and he doesn't know what... 14:12 whether his sugar's been in control. 14:15 And this is frequent. 14:16 Because how would you like to stick your finger 6 times a day 14:20 to get your blood sugar all right 14:22 under the best kind of control? 14:24 And so I said, "Well how often do you...?" 14:26 "Ahh," he said, "well you know, that...." 14:29 So I said, "Well how good is your blood sugar?" 14:31 And he goes, "Well, you know..." 14:33 So I know that he doesn't know. 14:35 So we order one up, 14:36 and we find out that his average blood sugar, 14:39 like 24 hours a day, is like 240. 14:44 - Wow! Yeah, I mean, 14:46 that means that his body is just, 14:49 all of his parts are just wearing out 14:51 at the micro level. 14:54 But since he's been here, 14:56 what's happened? I know you're going to tell us. 14:58 He came in, and his fasting blood sugar was 237. 15:04 That means no food, hasn't eaten for 12 hours - 237. 15:09 That's why his hemoglobin A1c, 15:12 the 3-month test, was so high. 15:14 And when I showed him his results today, 15:19 his blood sugar, fasting, 15:21 had dropped over 100 mg per dl. 15:25 So it's like 136 now. 15:30 So he's on his way to getting his blood sugar under control. 15:33 Yeah, well, if that's the way he continues to go. 15:36 He's lost more than 10 pounds. 15:38 And we've got him off 2 of his hypertensive medications. 15:43 He came in, his blood pressure was like 150 over 90, 15:49 which is not terribly high, but he was on 2 meds. 15:52 They had ordered another one for him to take. 15:55 And it's an expensive med. 15:57 He didn't want to put out the money for that, 16:00 but he figured he had to have it. 16:02 And then his blood pressure, 16:06 when we got him ready for the treadmill today-- 16:09 his second treadmill, 16:10 which was very much improved from the first one-- 16:13 and his blood pressure was like 125 over 75. 16:20 And he said, "Whoa, that's pretty good, isn't it?" 16:22 I said, "That's excellent!" 16:24 But he got on the treadmill, 16:25 and I think he went another minute and a half, 16:27 and his blood pressure didn't go high like it did before. 16:30 I think his blood pressure when he was recovering, 16:33 the one-minute recovery, 16:35 was like 235. - Wow. 16:38 A lot of people would stop the treadmill before that, 16:40 but you know, he's been on the program, 16:44 and I think the highest it went in the recovery 16:47 was in the low 200s. 16:49 And the highest that he got while he was exercising 16:52 was about 30 points lower than it had been before. 16:55 This is two weeks. 16:57 Two weeks. - Exactly two weeks 16:58 between the two treadmills. - Isn't that amazing. 17:00 Now, what are the statistics (easy for me to say) 17:05 of high blood pressure in America? 17:08 Oh, 6 out of 10 after 65 years of age 17:12 will be suffering from high blood pressure. 17:15 Every family in the whole United States 17:19 is going to be affected by this, 17:22 and their family members and so forth. 17:24 And what we've seen, at least what I've seen here, 17:27 and I think you would agree, 17:29 is that a lot of people aren't aware 17:30 that you can control it without medication. 17:33 No, that's right. 17:34 But the part that I think is so neat for him 17:37 is that his blood sugars now... 17:39 And I brought this along. 17:41 You know, and I can't get into the whole thing, 17:44 but if somebody's interested, 17:46 this is Family Practice News, 17:49 February, middle of February, of this year. 17:52 And they're saying, 17:54 "There's increased mortality seen 17:56 when the hemoglobin A1c is below 7.5 percent. 18:03 That means the average blood sugar should be 169." 18:09 And people are trying to 18:10 force it, force it, force it down, 18:12 so that their blood sugar never goes over, say, 140. 18:16 And this was done in the United Kingdom, 18:20 and it was done on 48,000 people. 18:24 That's a pretty good-sized study. 18:26 Huge! Okay. 18:27 And what they found out... And this was done by Eli Lilly, 18:31 who makes some of our best insulin. 18:33 They make the long-acting one 18:34 that doesn't have any of those real high peaks, 18:37 and then they make the short-acting one 18:39 that's just like your body does 18:41 when you're going in there for a meal. 18:43 And what they found out is that 18:45 if you got your hemoglobin A1c below the 7.5, 18:49 that's what your average blood sugar was, 18:51 is 169 for 3 months average. 18:55 That means after a meal you're probably going up to 350, 18:58 sometimes 400 when you eat the wrong things. 19:01 That's what his was doing. 19:03 He had some that were 400 after he ate, you see. 19:06 And so they found out that if you're shoving it down 19:09 with insulin, you're forcing it down, 19:11 that your large blood vessels and your coronary arteries 19:15 are more likely to plug up, 19:17 and mortality is increased 19:19 if you try to shove it down with insulin. 19:21 What if you shove it down with NEWSTART? 19:24 Well, then you're going to live longer. 19:26 Everything... No. 19:28 It'll go down and go down and go down, 19:31 and there's no increase in mortality 19:33 because the blood vessels are opening up, 19:36 and all of these things are happening 19:38 that are going in the right direction. 19:40 And that's just a wonderful, wonderful thing. 19:43 And he didn't know about that, you know. 19:45 He's up there in Canada, and he goes in, 19:49 and he does exactly what the doctor tells him to do, 19:52 and tries, you know. 19:55 I mean, within limits, but he doesn't like all the 19:57 sticks and everything that he has to do on his fingers. 20:00 And so here he is. 20:02 He's got his blood sugars under control, 20:04 he's maxed out on the metformin, 20:06 which is one of the better ones. 20:08 We know that it's not nearly as good as lifestyle. 20:11 So here he is. 20:12 Eli Lilly wouldn't want this study to come out this way. 20:15 They make the insulin. What's wrong with the insulin? 20:18 These people already have enough insulin, 20:21 and I told him again and again and again, 20:23 I said, "Eric, you've got to get your weight off." 20:27 He's morbidly obese, you see. 20:28 He lost over 10 pounds while he was here, 20:31 but as he keeps going in that direction 20:33 his blood sugars are going to come down with lifestyle alone. 20:37 He's going to walk away from those things, and I said, 20:40 "Don't concentrate on all these different things. 20:43 Concentrate on exercise. 20:44 Your weight will go down, 20:47 your blood sugars, your blood pressure, 20:49 and all these things will keep going in the normal range 20:51 just like you had here." 20:53 He's excited. 20:55 You can tell he's excited 20:56 Absolutely. - by the way he talks. 20:58 - And we're excited for him. 21:00 How many miles a day should someone walk, 21:02 this exercise you're speaking of? 21:04 Well he's trying to do 5 to 7, 21:07 but 3 to 5 is enough as long as you're on the whole plant foods. 21:11 Okay. I hope you saw that, and heard it 21:16 from Doctor Lukens. 21:18 Thank you for joining us. 21:19 Let's keep everybody excited. - Yes. 21:22 And folks, don't go away. 21:23 We have an important message immediately following. 21:41 Welcome to NEWSTART at Home. 21:43 I'm your host, Dr. David DeRose. 21:45 With me today, Hildelisa Flickinger, 21:48 registered dietician 21:50 and masters-trained nutrition specialist. 21:52 Hildelisa, it's always great to have you on the program. 21:54 Thank you for having me. 21:56 We've been talking in previous episodes about weight, 21:59 the huge problems that 22:01 Americans are facing in this area. 22:02 And I know a lot of times some people say that we're just 22:05 hyping this up as health professionals. 22:07 Is this everything that it's blown up to be? 22:10 Well, I think so. 22:12 You know, 67 percent of Americans, or of adults, 22:15 are either overweight or obese. 22:18 And this of course poses a great risk for chronic disease 22:21 such as diabetes and hypertension and heart disease. 22:25 And how much does obesity have to do with these diseases? 22:30 Just for example, just a couple of examples, 22:33 according to the CDC, 22:34 80 percent of obesity, or excuse me, of diabetes, 22:40 is related to obesity. 22:42 So this is not a radical group. 22:43 Centers for Disease Control is a 22:44 well-recognized government agency. 22:47 And they're saying that 80 percent of diabetes in America 22:50 is due to obesity, at least in part? 22:51 Right, and 70 percent of heart disease, 22:56 cardiovascular disease, is due to obesity too. 22:59 So we've got to get some more practical hints today 23:02 how people can help trim those waistlines, 23:06 and as a registered dietician 23:07 you've got great expertise in this area. 23:10 What kind of things do you find connect with people? 23:12 What kind of practical things help them to lose a few pounds? 23:15 Well, there are three basic strategies 23:17 to help with weight loss. 23:18 Number one, that would be to eat more foods that are 23:21 low in energy density. 23:24 Number two, to be physically active, 23:26 and number three, to reduce portion sizes. 23:29 Now portions, of course, this is the main contributor 23:33 to obesity in our country, because Americans eat too much. 23:37 We have oversized our plates and ourselves. 23:40 But I mean, it's not really our fault, is it? 23:41 Because you go into a restaurant or a fast food place 23:44 and they want to give you some kind of supersize serving. 23:47 Isn't that the way it works? You get more for your money? 23:49 That's right. 23:50 And you know, when we're talking about portions, 23:53 you hear those words serving and portions used interchangeably. 23:57 But they refer to different things. 23:59 Okay, wait a minute. So if someone says 24:00 one serving of broccoli, 24:03 that's different than a portion of broccoli? 24:06 - You gotta make this clear for us. 24:08 - How does that work? 24:09 Well, a serving is not what you happen to put on your plate. 24:12 A serving is actually a specific amount of food 24:16 defined in common measurements such as cups and tablespoons. 24:21 Basically to make recommendations 24:24 for the basic food groups. 24:26 Okay, so a serving is kind of dietician, 24:29 medical specialist language. 24:31 It's the recommended amount of food. 24:32 Help me here. 24:34 Let's say someone says a serving a meat. 24:37 What does that look like? 24:38 Okay, a serving of meat is going to look 24:40 basically like a deck of cards. 24:42 It's about 2 to 3 ounces of meat. 24:44 A deck of cards, I mean, that's tiny! 24:47 Because a portion, what someone puts on their plate, 24:50 is usually much bigger than that, isn't it? 24:52 Right, so a portion is actually 24:54 what you choose to put on your plate. 24:56 And that could be smaller or larger 24:59 than the recommended serving size. 25:04 this portion size information, 25:06 to plan our plates, to plan our meals? 25:08 Yes. Now, the first thing you want to do 25:11 to reduce your portion size is to use smaller plates. 25:14 Now you know that in the 1960s 25:18 the average dinner plate was 9 inches. 25:22 And it held about 800 calories. 25:25 Through the years, that of course has increased. 25:28 And now we have 12-inch plates that can hold 25:31 up to 1900 calories. 25:34 And here, I ran across this plate. 25:38 It's called The Portion Plate. 25:39 And it's a 9-inch plate 25:41 and it has different pictures that illustrates 25:44 different portions that they recommend for different foods. 25:47 But what I like best is that it 25:49 gives what an ideal meal should be. 25:52 And what is that? How does it show you an ideal meal? 25:54 Well you can do this with your own plate. 25:56 And that would be, you divide it in half, 25:58 and half of the plate should be your fruits or vegetables, 26:02 and then the next half, the second half, 26:04 you divide it again in half. 26:06 So one quarter of the plate should be your healthy grains, 26:08 and the remaining quarter would be the protein food. 26:13 And I recommend that be plant-based proteins 26:15 like beans and legumes. 26:17 So basically I can lose weight-- 26:18 I mean, I don't want to lose weight, 26:19 but if someone's trying to lose weight, 26:21 they can simply cut their plate in half, 26:23 put half of that plate into fruits and vegetables. 26:26 The other half divide it into quarters, if you will, 26:30 and you've got the protein foods and the whole grains. 26:32 I'm Dr. David DeRose. 26:33 Hopefully you've learned some things today that will help you 26:36 reach your health goals. 26:37 If you want more information, simply go to: 26:49 Modern views of evolution stem all the way back 26:51 to theories developed in the mid-1800s. 26:54 Out of the same time period came ideas that shape 26:58 our educational system today. 27:00 The Common School Movement, for example, 27:03 saw schools more like a factory, 27:05 with students blindly memorizing instruction 27:08 rather than thinking for themselves. 27:10 Their curriculum was rigid and theoretical. 27:13 Instead of being flexible and practical, 27:16 it was designed to conform the individual 27:18 into a specific ideological mold 27:21 that fit the needs of an old industrial era 27:24 long since passed. 27:26 Just like our view of creation in six literal days, 27:30 we believe the Bible contains an educational blueprint 27:34 radically different from the one we see now. 27:50 Well friends, that's it for today. 27:52 Pick up that phone and give us a call at: 28:01 And may the Lord richly bless you this day. |
Revised 2013-06-17