Participants: Ron Giannoni (Host), Linda Hebert
Series Code: NSN
Program Code: NSN000153A
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00:12 Every year in America,
00:14 there are over one million deaths 00:15 because of Type 2 diabetes and chronic obesity. 00:18 This includes heart attacks and strokes. 00:20 That's six and half 747s crashing every day. 00:24 What's even more surprising is that the fix is easy. 00:27 It's your lifestyle. 00:29 Wouldn't it be nice if you could actually add 00:31 quality years to your life 00:32 rather than dying one organ at a time? 00:35 Obesity and diabetes 00:36 are the cause of over a million deaths per year. 00:39 Most diseases are reversible 00:41 because most diseases are lifestyle diseases, 00:44 especially Type 2 diabetes and chronic obesity. 00:48 Seriously now, they can be reversed 00:50 and the quality of your life can be renewed. 00:53 Call NEWSTART today at 1-800-525-9192. 01:00 You will see dramatic changes in the first few days 01:02 at our program and you'll be on the road 01:05 to a better, more robust quality of life. 01:08 The NEWSTART programs are simple and effective. 01:15 Hi, friends and welcome to another edition 01:17 of NEWSTART Now. 01:18 I'm your host, Ron Giannoni. 01:21 In our studio we have a young lady, 01:24 from Fresno, California, Linda Hebert. 01:29 And I'd like you to take a look at a clip 01:31 we shot went she first arrived. 01:36 I wanted to come to the, and do the Fresh Start program, 01:41 mainly from my husband to be a support. 01:44 However, I'm very hopeful for it to improve my health. 01:50 I've been experience over a last year, a lot of-- 01:56 I've noticed my health is deteriorated 01:58 so, fogginess, lack of concentration, 02:02 even studying, studying something 02:06 and going to get something out, it's just, it's been a chore. 02:11 Yeah, and the profession that I'm in, 02:15 has allowed me enough time, I do outside sells, 02:18 so I can kind of cover it up, but I'm struggling, 02:22 so the doctor, the prognosis ADHD 02:26 have never been formally diagnosed with that, 02:30 but I was put on a low dose Ritalin, 02:33 and at first it helped me focus, 02:37 but I'm, I'm really having some symptoms 02:43 and so, I tried, went to the doctor 02:46 and thought it was hormonal and checked all that, 02:50 had my lab work done. 02:51 I'm as healthy and everything's fine. 02:54 Even went to a cardiologist, 02:56 because I've been having trouble sleeping, 03:01 and I do have sleep apnea. 03:05 So, I'm not sure what it is? 03:08 And so, I'm hopeful, I'm here for Joe, 03:11 but I'm also hopeful that in knowing that 03:14 my health will improve, 03:17 and that it will take us to the next level 03:20 and I can feel better. 03:24 Welcome back, friends, and as I promised Linda. 03:27 Hi. How are you? 03:28 I'm doing well. 03:30 You look better than when you first were here. 03:33 Thank you. 03:34 Well, tell us, what's going on, 03:35 you came here to support your husband? 03:38 But I'm hearing that you're getting 03:40 a whole lot of benefit from this 03:41 just being here as a companion. 03:44 Yep, absolutely, it's been great. 03:47 I feel like over the-- through the beginning 03:51 and the fast that we did, 03:53 and through the whole program, 03:56 I feel like a well has been lifted, a fog, the fog. 04:01 You know, when I got off my low level dosage 04:05 of Ritalin that I was taking for concentration, 04:08 and I felt better and clear that I have in a long time. 04:13 Off Ritalin, that's bad stuff. 04:15 Yeah, I wasn't on it for that long, 04:17 but I could, yeah, at first, at first it was working 04:20 and then, you know, it wasn't 04:22 and I think just accumulation of the lifestyle 04:26 as you say so, 04:28 and I took off two inches from my waste 04:33 and a inch and half off my hips and close to 10 pounds so. 04:37 Wow! Yeah, it's a great start. 04:40 You know, that's pretty good numbers 04:44 for a place that's not a weight loss facility. 04:47 That's right, that's right. 04:48 You know, we generally pay most attention to people 04:52 with illnesses, and sicknesses, and all kind of diseases. 04:57 And here we are people come here 05:00 and being on the program, 05:02 living this lifestyle lose weight. 05:05 Right, right. 05:06 And I'm one of them, so. 05:08 Right, yeah, it was, it's been really good 05:10 and like you're saying, that I came to-- 05:13 The main goal was to support my husband, 05:14 and it was a new adventure, 05:16 you know, we gradually had worked up to this 05:18 and was very excited and still are. 05:22 I mean there will be some changes 05:23 when we go home, but it's, it's an adventure. 05:27 How do you feel about being vegan? 05:30 I-- You know, I feel fine about it, 05:33 I think we're gonna call it true vegetarian. 05:38 Okay. 05:39 But whatever, it doesn't matter. 05:42 So we're committed, 05:43 we're committed to do the vegan walk for a year, 05:48 and then if we need to make slight changes, 05:51 but I have a feeling from listening to other people 05:54 that it's, that you know, that's where we're headed 05:59 and we'll feel so good that they'll be worth it. 06:03 You know, I talk to people all the time 06:05 that come through the program, that's one of my jobs 06:09 and invariably you can see people 06:12 who step with the program and who don't. 06:13 Right. 06:15 I talk to someone yesterday, actually they sent me an email, 06:18 I don't quite understand, I'm vegan 06:20 but I've gained 20 pounds, so here is a case 06:24 where someone had come through the program, 06:27 they remained vegan, 06:28 but they started eating junk food 06:30 and you can gain weight by being vegan, 06:33 you know, excess fats and oils and sugars and so on so forth. 06:40 And what I decided to do as you have, 06:43 is make this a lifestyle and not any thing 06:47 I was gonna try for a week or two, 06:49 or even a year as you mention but forever, 06:53 because and I think a biggest difference is, 06:56 is for those of us who had that fear in here, 07:01 don't want to go under the knife again 07:03 and do another five way bypass. 07:04 Right, right 07:06 It's a little different for us, you have some benefits 07:10 that you've never experienced any of that 07:13 and I pray that you don't have to. 07:15 Right. 07:16 A more about you and your doctor experience, 07:18 how were the doctor visits? 07:22 Very good, nothing like I had experienced before. 07:26 Dr. Gallant, he was phenomenal, 07:31 not only in the office 07:33 and really personable and cheering 07:35 and but you know, we would have breakfast, 07:38 and lunch and he would sit at our table 07:40 and you know, share and his wife would come in, 07:44 you know it's really unique. 07:46 Isn't that's special? 07:47 It, it really is, so it was, it was a unique experience 07:52 and I think, I think we're keeping, 07:55 he's gonna be around I mean, you don't find that every day. 07:59 That's right, and I asked your husband this 08:02 'cause I interviewed him as well. 08:04 Okay. I asked him this question. 08:06 When is the last time that you had a doctor 08:09 invite you to their home and prepare a meal for you? 08:13 Does that ever happen? Not my doctor, no, no. 08:19 So-- But it did happen here. 08:21 It did happen, it did happen here. 08:23 Yeah, it was a great experience. 08:25 Good, and so, did you, did you get any massages? 08:30 Did you opt in for massage work? 08:32 I sure did, in fact, I bought extra. 08:35 And I had no idea 08:37 what the hydrotherapy was going to be like 08:40 and it was phenomenal. 08:41 +And I think that had a lot to do with lifting the fog. 08:47 It was really, really good. 08:50 So, and my therapist was phenomenal. 08:54 And like, I think everyone has said, 08:58 they're starting out with prayer with everything. 09:01 Yeah. 09:03 I mean, it was not only in the massage therapy, 09:07 but whenever we needed an answer to prayer, 09:11 or that we are getting, 09:13 you know, discouraged or whatever. 09:15 Whatever it was, someone showed up 09:19 and said just what we needed to hear every time. 09:22 It was like, you know, the Lord totally showed up, 09:27 was there for us. 09:28 It was beautiful. 09:30 You think that might be evidence 09:31 of the Holy Spirit being on campus? 09:34 No, definitely. 09:36 I can't believe that myself. Definitely. 09:39 Okay, so you're on your way 09:41 you, by the way I meant to ask you. 09:45 Had you been walking before you got here? 09:47 No. You didn't walk? 09:50 And it was difficult at first. Was it? 09:52 Yes, and we were cyclists and so it was, 09:56 we're used to exercise, 09:59 but I had a really tough time with walking. 10:02 And my hips hurt and my legs, really it was. 10:06 Mine too. Yeah. 10:07 That's why I'm laughing because I can relate. 10:09 Right, right but it feels really good, 10:11 and then with the massage 10:12 and helping work out the lower back in my legs 10:15 and it feels really good. 10:19 In fact, we're-- I mean, it's, 10:23 it will be a part of our, our program. 10:26 So, how far have you been walking each day? 10:30 We've gotten up to six and half miles 10:32 which is astounding. 10:34 Wow. Yeah, yeah. 10:36 But we're usually right around four, three and half, four 10:40 and that still is pretty amazing. 10:43 That is amazing. It really is. 10:45 I was, I walked with a young man 10:48 several years ago 10:50 who I walked his last his 16th mile 10:55 when he was here. 10:56 Seriously. Sixteen miles. 10:59 Wow. 11:00 And, you know, you figure do the math 11:03 if we walk at a three miles an hour, 11:05 how long does it take to do sixteen, 11:09 five and half hours roughly, that's a long time. 11:11 Yeah. And still he's walking. 11:13 But you know as the doctors have lectured in the past, 11:18 we believe that keeping things moving forward 11:22 four miles a day, 11:23 keeping things status quo three miles a day. 11:27 But you were there and I know you're gonna continue 11:29 'cause you're cyclist and now you are a walker. 11:32 That's right. 11:33 I want to take just a moment to thank you, 11:36 we're just about out of time. 11:37 And God bless you Linda. Good bless you. 11:40 Look forward to chatting with you and your husband 11:42 in the coming months. 11:44 Thank you. So thank you for being here. 11:46 My pleasure. 11:47 And thank you, friends, but don't go away 11:49 'cause we have Dr. Gallant after this. 12:26 +Welcome back, friends, help me welcome Dr. Gallant. 12:29 Hey, Ron, great to be here. 12:31 Good to have you here and I just like the viewers 12:34 to know of your new position here 12:36 as NEWSTART Medical Director. 12:39 Yes. Welcome on board. 12:41 Thank you. 12:42 I know you've been here in the past 12:44 and you've been working with the proactive group. 12:45 That's correct. 12:47 And, in fact, I think you worked 12:48 with a NEWSTART guest 12:50 a few times filling for Dr. Ing. 12:53 I did that little bit, not a lot. 12:55 You did. Yeah. 12:56 Well, you're not like a new kid on the block so to speak. 12:59 No, no. 13:00 And we're so glad you are here. 13:02 Well, it's a privilege to be here. 13:03 Doctor, I'd like to talk about Linda. 13:06 Yes. 13:07 Her and her-- she and her husband 13:11 came to the program 13:13 and she was to be a guest or a companion if you will. 13:19 That's right. 13:20 Meaning that she was here to support her husband. 13:22 That's right. 13:23 And then she decided to do a blood draw which you-- 13:27 I guess if you're coming as companion 13:30 not someone who needs medical attention. 13:33 You can decide to get blood draws, 13:36 doctor visits, massages-- 13:39 Treatments of any kind. Yeah, absolutely. 13:41 You know, it's really nice the way the program is set up 13:44 that there is the opportunity to do 13:47 what we call a la carte, 13:48 where somebody can come and meet with a physician 13:53 and get some specific counseling 13:55 towards their lifestyle issues 13:57 and then add some treatments like a exercise treatment, 14:01 like a nutritional counseling session, 14:04 like meeting with a chaplain 14:06 and getting hydrotherapy and massage. 14:09 What a great opportunity to be here to be supportive 14:13 and also get a little support for yourself. 14:16 She was so happy. 14:17 She love some dress sizes around her hips and waist 14:22 and she's feeling really good. 14:24 And I understand, see, the walls have ears 14:28 that may be there's a little competition 14:30 going on between the two. 14:32 Well, you know, it's a-- I really had a wonderful time 14:34 with Joe and Linda. 14:36 And I noticed especially that Linda is very competitive. 14:40 So they would both come to meet with me 14:42 for either one of them whichever had the appointment. 14:45 And what I did was, 14:47 I started creating a little competition 14:50 between the two of them. 14:51 And that was such a motivator to get them to go and walk 14:54 and exercise and drink water 14:56 and do whatever was required of the program 14:59 and they really reaped rich benefits because of that. 15:03 I could see that 15:04 between the first interview and the second 15:07 and she's just totally on board with this. 15:10 And I may at a point when I came through the program 15:13 my wife came with me. 15:15 Yes. 15:16 I can't even imagine me going home after 18 days 15:20 and trying to share with her what I did here. 15:23 Right, right. It's impossible. 15:26 It makes such a big difference, 15:27 you know, about eight years ago my wife and I and our family 15:30 made a lifestyle change 15:32 and we did as a family and it just is so much. 15:35 It creates an opportunity for so much more success 15:39 when everybody is on board, 15:40 everybody knows why we're doing what we're doing, 15:43 it really is a rich blessing. 15:45 You won't, I don't know if you've seen the pictures 15:47 but I saw pictures that they went home 15:50 and purged their pantry 15:52 and have posted things on the NEWSTART Facebook page 15:56 of how they're setting their pantry up 15:58 to be successful. 16:00 Those are the kind of things that make a difference. 16:02 When you get home, 16:03 if you get rid of the things that are not necessary 16:06 and are unhealthful and start creating an environment 16:10 where you can, you can live a healthy lifestyle. 16:13 That is a key to success. 16:15 Doctor, how can we help our viewers? 16:19 What can we say to our viewers here today? 16:23 And that can help them 16:25 with their life, their diabetes, 16:29 their cardiovascular disease, or maybe they have cancers 16:32 or whatever. 16:34 What can they do at home? 16:35 Well, you know, I like to put it this way, 16:37 I really believe that God has a health plan 16:40 that He wants people to follow. 16:42 And I believe that God is all inclusive, 16:44 so His health plan is available to everybody. 16:47 And I believe that God works through very simple techniques, 16:51 you know, things like getting outside 16:54 and walking in the fresh air. 16:56 Getting a little sunshine while you are outside. 16:59 Drinking more water. 17:01 You know, every cell in our body needs water. 17:03 The more water we drink, 17:05 the more our bodies will be healthy. 17:07 And then getting good rest at night is so important, 17:11 because that's when God created our bodies 17:14 to heal and repair themselves 17:16 if we put them in the right condition. 17:18 So just some simple things. 17:21 Get a walk outside in the sunshine, 17:23 drink more water 17:24 and get seven to eight hours of sleep in night. 17:27 Those simple things you'll find 17:29 will make a difference in your life, 17:31 if you're not healthy right now. 17:34 Oh, there is a tip 17:36 and I challenge each and every one of you 17:38 to start those new lifestyle right there at home. 17:41 Or if you need help, you can come here. 17:43 By the way our number is 800-525-9192. 17:49 And one of our guest services personnel 17:51 will be glad to help you. 17:53 Doctor, I know I've asked you this question 17:57 in other interviews 17:58 but do the doctors here at the NEWSTART program, 18:03 do they participate the guest life 18:06 after they're gone. 18:08 Absolutely, we do. 18:09 We care about the friendships 18:11 that we've created with guests when they are here 18:13 and we want to be supportive to them. 18:15 So they're welcomed to contact us 18:18 and if they don't contact us, 18:20 we contact them and get an update, 18:22 see how they're doing. 18:23 Make sure that things are going well. 18:25 We want to create an environment for success 18:28 for our guests when they go back home. 18:30 And that's so critical. It is. 18:32 I know in the past the numbers haven't been really great. 18:36 People get to home and all of a sudden 18:37 they just don't know what to do. 18:39 And now we let them know, hey, look, 18:42 if you need to talk to a doctor, 18:44 you call here right away. 18:45 That's right. 18:47 I know in the past our doctors have called people 18:49 10, 11 o'clock at night. 18:51 So that's just-- 18:53 We also need to live 18:55 by the principles that we are teaching, 18:57 so we're trying not to do that. 18:59 But now we-- if you call us be patient 19:03 because it may take us a little time 19:05 to get back to you, but we will get back to you, 19:07 we care about what's happening in your life 19:09 and we want to do what we can to make you healthy. 19:12 I think that was my point. 19:15 Doc, we run out of time. 19:17 Thank you so much for being here. 19:18 Thank you, Ron. 19:19 And welcome on board with the NEWSTART program. 19:21 And thank you, friends, don't go away we have a recipe 19:25 from the NEWSTART kitchen. 19:29 Hi, I'm Michelle Irwin. 19:31 And I'm the NEWSTART cooking instructor. 19:33 I'm gonna show you how to make a plant-based vegan 19:35 artichoke and spinach dip 19:37 that's low fat and share it to full all your friends. 19:40 Let's talk about the ingredients 19:42 that's gonna go into this dish. 19:44 I have diced up an onion that I'm gonna caramelize 19:47 using just water and I'm gonna show you that technique. 19:49 I'll be adding some garlic, nutritional yeast, 19:52 I'll be adding some oregano, some fresh sea salt, 19:56 some fresh lemon juice. 19:58 And we want artichokes that are in a can 20:02 or in a jar that is packed in water. 20:04 Make sure you don't get them marinated. 20:06 Some firm tofu, some spinach 20:08 and of course whatever you'd like to serve it in 20:10 and we're gonna be serving it in a bread bowl. 20:13 So let's get started. 20:14 I'm gonna turn my pan, 20:17 I'm gonna use my pan here at about a medium heat. 20:20 I want that nice and hot. 20:22 So I'm gonna go ahead and put my onions inside. 20:28 And once you get your onion in there, 20:30 you don't want to agitate it. 20:32 What we're doing is we're pulling that sugar 20:34 out of the onion 20:36 and that's gonna give us that gorgeous caramel color. 20:39 So we're gonna just kind of let that be 20:41 and in the mean time, 20:43 I'm gonna be working on my sauce. 20:44 So using your Vitamix blender, 20:47 we're gonna be adding our tofu... 20:53 with our lemon juice. 20:58 Nutritional yeast which is high in B vitamins, 21:01 excellent, it's gonna give us that cheesiness 21:03 that we're looking for. 21:04 Because traditionally you'll have cheese 21:07 in your spinach dip. 21:09 Oregano. 21:12 Our sea salt. 21:15 And I'm gonna go ahead and just blend this 21:17 all together. 22:03 Okay, this is what we're looking for, 22:04 this is gonna be our cheesy creamy sauce 22:07 that goes into our bread bowl 22:09 when we're done into artichoke dip. 22:11 So, what I'm seeing here 22:12 is I'm seeing that brown color 22:14 and I'm gonna go ahead and just add a little bit of water 22:16 to pull that caramel out. 22:24 And now I can stir it 22:26 and just do the same process for two to three times 22:28 until your onions are translucent. 22:40 Okay, so once these onions are translucent, 22:43 I'm gonna go ahead now and just add my garlic. 22:46 And I want some minced garlic, 22:48 I'm layering this flavor to really pull 22:50 all the wonderful flavors out in our garlic and onion 22:53 which is really a universal ingredient 22:55 that we use in a lot of recipes. 22:57 This recipe is NEWSTART compliance, 23:00 so you really gonna enjoy this. 23:01 Okay, so once this is finished, I'm gonna go ahead now 23:05 and move my blender out of the way 23:07 and we'll be working with our food processor. 23:12 You want to use the food processor 23:13 with the S blade for this recipe. 23:15 So, let's go ahead and get the set up. 23:18 And my onions are getting close to becoming clear, 23:22 I'm just gonna turn up a little bit. 23:24 And what I'm gonna do now is I'm gonna put my spinach in 23:27 and I want this until it's wilted. 23:29 So this is about 15 ounces of spinach here 23:32 and depending on your recipe, 23:33 you can double this or whatever. 23:35 This will make about a one quart dish for you. 23:38 So we're just gonna let this wilt down 23:41 and in the mean time, 23:43 I'm gonna go ahead and put my artichokes 23:45 into my food processor. 23:50 Okay, 23:51 see how this is doing here. 23:57 And then we'll add our sauce to it. 24:01 This recipe is so simple and easy. 24:04 It's just a few ingredients 24:06 and it really is a nice dish to have for a dinner, 24:11 something that's light and low fat for dinners 24:13 what we're looking for at NEWSTART, 24:15 so this is a great dish. 24:17 And it's also fun to bring to parties. 24:29 And just go ahead and get every little bit out of there. 24:33 The Vitamix is the great blender, 24:35 I definitely would recommend 24:36 that you use a high speed blender 24:38 when making this recipe. 24:40 If not, you're not gonna get the consistency 24:43 that you want. 24:44 If you use this like a softer tofu, 24:47 you could throw this into your food processor 24:49 and make it one appliance meal if you will. 24:54 But since I used the firm tofu, 24:57 I really need a high speed blender to make this 25:01 give us that beautiful cheesiness 25:03 that starting to turn into right there. 25:06 Okay, let's check on our spinach here, 25:08 it's looking beautiful. 25:10 It's just the right consistency. 25:14 Okay, so take that off the heat. 25:17 And now we'll just transfer this 25:19 into our food processor. 25:24 And it's okay, you don't, 25:25 you don't really want to process this too much. 25:28 We want all those chunks 25:30 because we're also gonna be baking this 25:32 at 350 for about, you know, 25:34 30 minutes until everything is nice and golden. 25:38 Let's go ahead and process this. 25:40 And I'm just gonna pulse this for about 15 times 25:43 until I just get a nice consistency. 25:44 I want it chunky. 25:55 Okay. And there you have it. 25:58 You can see how gorgeous this is. 26:00 It's really yummy even if you don't bake it, 26:02 but you can just find your oven safe dish 26:06 to put this in and we're gonna put this into the oven. 26:08 Like I said for 350, at 350 for about 30 minutes 26:13 until everything is nice and golden 26:14 on the top. 26:17 All right. 26:20 And so we'll put that into the oven 26:22 and I want to show you the finished product 26:24 and how we should plate this. 26:27 So what I have here is just a beautiful bread bowl 26:29 and you can get these recipes at our newstartclub.com 26:32 and how to make bread. 26:34 And I have my beautiful spinach dip 26:37 and you can see that it's nice and golden on the top 26:40 and it's so good, 26:41 you can eat it really hot fresh out of the oven. 26:43 But I like to let it cool a little bit 26:45 so that it has its nice spinach artichoke. 26:47 So let's go ahead and plate this. 26:50 Now I'll just take it out of my... 26:53 my pan like so, 26:58 put in there 27:00 and you can serve this with crackers 27:02 or your favorite chips and it's really quite nice. 27:07 And here we have our beautiful spinach artichoke dip. 27:21 Well, friends, that's it for today 27:23 but join us next week for another episode. 27:26 In the meantime, 27:27 pick up the phone and give us a call 27:29 at 800-525-9192. 27:34 Mention the NEWSTART Now program 27:37 and receive the NEWSTART special. |
Revised 2016-03-10