Participants: Ron Giannoni (Host), Rebecca Story
Series Code: NSN
Program Code: NSN000155A
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00:11 Every year in America,
00:12 there are over one million deaths 00:14 because of Type 2 diabetes and chronic obesity. 00:17 This includes heart attacks and strokes. 00:19 That's six and half 747s crashing every day. 00:23 What's even more surprising is that the fix is easy. 00:26 It's your lifestyle. 00:27 Wouldn't it be nice 00:29 if you could actually add quality years to your life 00:31 rather than dying one organ at a time? 00:34 Obesity and diabetes are the cause 00:35 of over a million deaths per year. 00:38 Most diseases are reversible 00:40 because most diseases are lifestyle diseases, 00:43 especially Type 2 diabetes and chronic obesity. 00:46 Seriously now, they can be reversed 00:49 and the quality of your life can be renewed. 00:52 Call NEWSTART today at 1-800-525-9192. 00:58 You will see dramatic changes 01:00 in the first few days at our program 01:02 and you'll be on the road 01:03 to a better, more robust quality of life. 01:06 The NEWSTART programs are simple and effective. 01:13 Hi, friends, and welcome to another edition 01:15 of NEWSTART Now. 01:17 I'm your host Ron Giannoni. 01:20 And we have in our studio today, 01:22 a young lady from Redding, California, Rebecca Story. 01:28 I'd like you to take a look at a clip that we shot 01:31 when she first arrived. 01:36 Well, my health was deteriorating 01:40 and the medical help 01:44 that I was receiving hasn't really solved it. 01:49 And at my age, I just needed to get some answers. 01:53 And I've known about NEWSTART for many years 01:57 and I've always practiced good health for living. 02:01 Done everything I knew of to do right, 02:03 exercise and the right food, 02:07 but somehow I couldn't overcome this hypertension 02:09 because of the stresses that I had been going through. 02:13 And so few weeks ago, I decided this was the answer, 02:17 so that's why I'm here. 02:20 Well, it's just goes along with the ageing I think, 02:23 I mean, the older we get, 02:26 the more we get concerned about our future 02:28 and somehow I became very self-centered about it 02:32 after my husband passed away. 02:35 And was wondering what I could be doing 02:37 that was worthwhile, 02:40 start worrying about your health, 02:42 you wonder why you don't feel as good as you should 02:46 and you know you're declining 02:48 and you want to do something about it. 02:50 The depression I think is a result 02:52 of feeling sorry for yourself 02:55 and wondering how you can feel better, 02:59 whatever you can do to improve your health, 03:01 I've always been health minded. 03:03 I'm already been here one day I've already seen a change. 03:08 The doctor has given me hope, 03:11 a medical doctor that gave me hope. 03:14 I just finished interviewing 03:16 the physical exercise man, I guess. 03:20 Is that a physical therapy? Anyway. 03:25 He's given me a plan to check my blood pressure 03:28 and then check it after I exercise 03:31 and they will monitor me 03:33 and see if my hypertension is improving, 03:37 so I have hope, yeah. 03:41 I really have hope. 03:45 Welcome back friends 03:46 and in our studio, Rebecca, how are you, dear? 03:49 I'm good, thank you. Good to see you. 03:52 And, you know, our viewers just took a look at 03:55 when you first arrived. 03:57 And I'd like to ask you just one simple question. 04:01 Has anything changed from that first day till now? 04:06 A lot. A lot has changed. 04:09 Tell me what specifically if you can name it, 04:13 what has changed the most? 04:16 It changed exactly what I came for. 04:20 I came because of high blood pressure problems 04:24 that I'm having, was having. 04:28 And I've struggled with that problem 04:30 for over 10 years from distress and problem. 04:33 You said, high blood-pressure you're having or was having. 04:38 Does that mean you no longer have high blood pressure? 04:40 Well, I still have blood pressure, 04:42 but it's not crazy. 04:44 Good, good. 04:46 Yeah, and the doctor put me at ease, perfect ease 04:48 because he said to me, 04:51 "Rebbeca, I'm not worried about your blood pressure." 04:55 I said, "You're not? Well, then I'm not either". 04:57 All right. 04:58 And it just, I haven't had any more stress over it, 05:02 I'll probably have to be careful 05:04 because you have to watch what you eat 05:07 and your lifestyle and all, it all comes together. 05:13 And who is your doctor through these 18 days? 05:15 Dr. Lukens. 05:17 Dr. Lukens, my very good friend. 05:20 You are blessed. Oh, I just seem so blessed. 05:23 And highly favored at that. Okay, you mentioned depression. 05:29 What about depression, is that kind of-- 05:31 Well, it's just something 05:33 I guess that comes with life and the way you deal with it 05:38 and I learned from the lectures here, 05:42 the program that we have what they call cognitive, 05:47 I can't say that right, behavior therapy 05:50 or you teach yourself, 05:52 how to overcome your depression. 05:55 Yes, are you learning how to overcome? 05:59 I'm learning. Okay, so what's the prognosis? 06:04 What are you gonna do, when you leave here? 06:08 I'm just gonna be so busy walking, 06:11 I won't have time to be depressed. 06:14 There you go. 06:16 That's the best thing I can do, 06:18 the best medicine in the world is free. 06:22 Walking is free as I don't have to pay $400 a month for a pill. 06:28 And you were paying $400 for a pill. 06:30 I was gonna have to for a specific medication 06:35 for a blood thinner 06:37 just in case my blood pressure got too high, 06:43 you know, I've learn that there's other things 06:45 besides pharmaceuticals that work. 06:50 Our Lord has pharmaceutical for us 06:53 and that's our lifestyles. 06:55 And what about the food here were-- 07:00 What do you think of the food? 07:01 Well, I always had a very good diet I thought. 07:04 I've been vegetarian, sometimes vegan 07:08 when I felt like it but I wasn't careful enough. 07:11 But I realized coming here, 07:15 you get lots and lots of fiber, lots of beans. 07:21 Oh, they're so good. 07:23 And I think that's crucial because we've been thought 07:28 that beans are the highest sources of fiber 07:32 and probably protein, I don't know. 07:36 Well, that's certainly part of a whole protein 07:39 and what we teach here is that, beans with rice. 07:45 Brown rice at that has a perfect protein. 07:51 So when you go back to Redding, 07:55 people are gonna see a change in you. 07:58 Maybe. Maybe? 08:00 I know they will, I see it. Oh, really. 08:03 And what will you say to them? 08:06 What will you say when people ask you? 08:08 What will I say? 08:10 What happened, you've changed? 08:12 I just learned a good lifestyle and I'm gonna live by it. 08:17 And hopefully you'll refer them to the NEWSTART program. 08:19 Oh, yeah. Oh, yeah. 08:20 Oh, I'm taking home 08:22 all this suitcase full of handouts. 08:26 Good. 08:27 They've already asked me, what I know about it 08:30 some of my relatives 08:31 and I've got something to show them now. 08:33 Good. How are you treated here? 08:35 Did you had a good time while you were here? 08:37 Oh, it couldn't have been better. 08:39 Well, the first day I was here I was sad, I don't know. 08:43 And the staff just took me under their wings, 08:49 prayed with me 08:50 and God acquainted with me immediately. 08:53 Like they want to know all about me, 08:55 you know, that felt pretty good. 08:59 Yes. 09:00 And that one day, we went on a picnic 09:03 and we left the campus here and went out to some farm 09:07 where there were some hills to climb 09:08 and I wanted to climb so bad with all these young people, 09:12 you know, I want to be part of it 09:14 and one of the staff came to me and said, 09:16 "Come on, Rebecca, I'll take you up the hill". 09:19 So he took me all the way up that hill. 09:22 Wow. Oh, I was so thankful to him. 09:24 Good association with people that were doing things. 09:28 I didn't have to be home down below with the people 09:31 that couldn't walk 09:32 and I didn't think I could do it but-- 09:34 But you did. I did because he helped me. 09:37 Now how about the massage, 09:39 I know you have a series of massages. 09:43 I'm gonna go back home and have massage, every week 09:46 with the money I saved on medication. 09:50 There you go. That's good. Who was your therapist here? 09:54 Her name was Sarah. Sarah. 09:56 And she prays with me every time 09:59 and she gave me a salt scrub. 10:02 I'm gonna go home and learn it myself, 10:04 your skin gets really soft after that. 10:06 I mean glowy and I love salt scrubs. 10:09 And all that, I can't say enough about the therapy, 10:13 the food, the emotional, 10:16 the physical, the spiritual, 10:22 those three things just are overwhelming to me. 10:25 They are so, it's just the answer I needed. 10:30 Amen. Everything I really needed. 10:33 You are definitely a changed lady. 10:36 I'm so thankful. 10:38 And so am I and I, you know, 10:40 that I'll be following up with you in the future. 10:43 Good. Good. 10:44 We have a little program, where we send out an email 10:48 and invite you to personal one on one call 10:53 at least once a month. 10:56 Excuse me, we'll be doing that. 10:59 So hope to be talking with you. 11:02 You're feeling some emotion here, 11:04 you want to share that? 11:06 I'm just an emotional person. Well, it means you're alive. 11:11 But I'm just so grateful, so grateful 11:14 that God was so good to me to direct my thinking 11:18 to even come here and even think about it. 11:21 I've known about NEWSTART for years, 11:23 I used to live in the Napa Valley. 11:26 I heard about it when it started, 11:28 but I didn't dream how much that it would help me 11:31 until later years. 11:33 Now, when I really needed it, it was here for me. 11:37 Friends, Rebecca is speaking to each of you out there. 11:41 Some of you know about NEWSTART. 11:43 Some of you even know the lifestyle, 11:46 but perhaps you need to come to our NEWSTART program 11:49 or bring a friend or a family member 11:52 and if you'd like to call us at 800-525-9192 11:57 someone will help you. 11:59 Rebecca, thank you so much for taking your time 12:04 and willing to share with the world 12:06 your experiences here at Weimar. 12:08 I wish you well and God bless. 12:11 And, friends, God bless you too 12:13 but don't go away because after this tip, 12:17 we have Dr. Lukens. 12:51 Welcome back friends and help me welcome Dr. Lukens. 12:55 How are you? I'm very glad to be here again. 12:56 Good to see you again. Talk about success stories. 12:59 I love talking about success stories 13:02 and this young lady, Rebecca. 13:05 At 87 years age. At 87, she is doing well. 13:10 She is, yeah. 13:12 I understand though aside from the things 13:15 that she mentioned during our interview, 13:18 she has had several surgeries, 13:20 she did mention surgeries but-- 13:22 Yeah. Did she talk to you about this? 13:25 Well, you know, that's in the questionnaire, 13:28 the medical records that we get. 13:31 Yeah, she had both knees replaced about a decade apart. 13:36 She had shoulder surgery twice several years apart. 13:43 And then she's had a hip that was bothering her 13:48 and so that was recent, that was last year, 13:51 no, couple of years ago. 13:53 And then, yeah, 13:55 so, well when you have all this different parts 13:59 that are kind of a problem. 14:02 I think her main thing is though that it's, 14:06 the kind of the sadness of losing her spouse, 14:11 her father had problems, 14:15 her mom had Alzheimer's diseases, 14:17 I think her father had heart disease, 14:19 her brother had a stroke 14:21 and so naturally she is just gonna be like, 14:24 "What is my blood pressure?" 14:26 And she said, you know, since I lost my spouse, 14:31 life is just kind of, 14:33 you know, and people that have lost the spouse 14:36 of many, many years is just, it takes the edge off, 14:40 it take the happiness out of life 14:41 and so with all of these different things, 14:44 all the different surgeries and stuff, 14:46 she is still pretty upbeat but with all of that, 14:50 it's just, it's easier to just kind of slip into a, 14:54 you know, the gloom and so forth, 14:56 so that was the main thing, 14:58 she had other health problems too though. 15:00 But she tells me that the depression 15:03 is kind of going away since she has been here, 15:06 she has a newly lease on life 15:09 and with your help and the NEWSTART program, 15:14 her blood pressure is okay now? 15:16 Is she off the medication? 15:18 You know when it comesto blood pressure, 15:20 I would say that if I hadn't seen Dr. William Evans, 15:25 he was at Penn State at that time. 15:27 And I've probably said this over and over again, 15:29 but it's so important for the folks out there 15:32 that are listening, 15:34 if you have elevated blood pressure 15:37 and you'll get in walking, we suggest 3 to 5 miles a day 15:43 and of course with her musculoskeletal problems, 15:47 I guess, whoa. 15:49 But anyway they can work-- 15:50 she was up to almost 3 miles when she left. 15:54 And if you'll do that 15:55 and you have a regular ongoing exercise program 15:59 with elevated blood pressure. 16:02 The exercise is going to be so enormously powerful 16:07 that you're going to live longer 16:09 and a person who has normal blood pressure 16:13 and they say I don't have to worry 16:14 about my blood pressure and they don't exercise 16:17 like 60% or plus of Americans don't exercise. 16:21 That person with normal blood pressure sedentary 16:24 is gonna die sooner than the person 16:26 that has an elevated blood pressure 16:28 who exercises. 16:29 That's what he said, 16:31 it's really very, very powerful. 16:36 I'm so glad to hear you say that, 16:38 I'm not sure if the viewers got what you just said. 16:41 But let me repeat it and correct me if I'm wrong. 16:44 You're saying people with elevated blood pressure, 16:47 if they watch what they eat and they exercise-- 16:50 No, he didn't even talk about eating. 16:51 Not even eating. Yeah. 16:53 But we know that's a-- 16:56 But if they exercise. 16:57 Yeah, I tell people two-thirds of your program, now I'm saying 17:01 more than two-thirds of your program is exercise. 17:04 Okay, all right. 17:05 So if they exercise, 17:07 then odds are that they are gonna live longer 17:10 than people without blood pressure problems. 17:13 Yeah, statistically. Statistically, okay. 17:16 Well, they go a step further 17:19 with all the Americans that are sedentary, 17:22 being sedentary has the same health risk 17:26 as smoking one package of cigarettes a day. 17:29 That's scary. 17:31 Well, it should be a wake up, it's very scary, yeah. 17:35 Now Rebecca, how is she doing with the depression? 17:38 She seems to be someone out of it 17:41 but have you helped her in that area, Doc? 17:44 Well, see about 15 years ago I started reading 17:49 my wife's psychic newsletters and they said 17:53 with every depressive treatment plan 17:58 if it doesn't include exercises, 18:00 it's not gonna be successful. 18:02 And one of the doctors has helped us occasionally, 18:05 a psychiatrist from over at St. Lina. 18:08 He said, you know, exercise is so powerful. 18:11 Some of my long term patients he said if I-- 18:15 he said I would pay them 18:16 if I could get them to exercise. 18:18 Oh, you would. How much? 18:21 By the way we're gonna have to have flip off, 18:24 you and I with the potatoes. 18:29 Oh, okay. 18:30 I asked several people, when is the last time 18:34 a doctor has invited you to their home 18:38 and they cook a meal for you. 18:40 And they were so grateful to be in your home, 18:46 to have you be a part of their life, 18:49 to eat breakfast with them, to walk with them. 18:52 You know, doc, I just-- 18:55 God must bless you everyday for your work here 18:57 and I thank you for that. 18:59 Well, you know what, 19:00 the reason why it's so important 19:01 I feel to do that is when we go there, 19:04 we just do the simplest little preparations 19:07 like putting fresh fruit on toasts 19:09 with some nuts and they said woo woo. 19:13 You know, and it is so simple 19:15 and then cooking food in a crock-pot. 19:17 But let's get back to Rebecca, the thing is that 19:21 she may not have stressed that 19:22 but she had atrial fibrillation. 19:25 And that's where the heart's kind of quivers at the top 19:28 and then sometimes when it beats, 19:30 a debris or a clot or something will go up 19:33 and give a stroke. 19:35 And maybe her brother had that one when he got a stroke. 19:37 And she was on medication, 19:39 it was costing her $400 a month. 19:44 When we took her off of that 19:45 and I said at your age we've always been told 19:48 that, you know, you could use 19:49 something more simple than that. 19:51 She just went out and cried because she didn't know 19:53 where she is gonna have that $400 coming from 19:56 every month. 19:58 She told me she is gonna stop that and get massages instead. 20:03 Doc, we've have run out of time. 20:04 I want to thank you for being here 20:06 and God bless you in your work at NEWSTART program. 20:09 Thank you. And friends, thank you. 20:10 Don't go away, we have a tip for you. 20:17 I'm gonna teach you how to make a great spring roll 20:20 that you can put so many raw ingredients in, 20:22 it will almost be like eating a salad in a wrap. 20:25 Okay, let's talk about what goes into a spring roll. 20:28 Now mind you, 20:29 you can put whatever you want in a spring roll, 20:31 but these are just some ingredients 20:33 that I think make them taste a little special. 20:36 We are gonna be using this really cool ingredient 20:38 called mung bean noodles 20:40 and you can buy these at you Asian store. 20:42 If you didn't want to use mung bean noodles 20:44 you could use zucchini, 20:45 you could also just use brown rice noodle 20:48 and all I have done is, I've just put them in some water 20:50 and they turned into these lovely little glass noodles. 20:54 I'll be adding some basil and I love fresh basil 20:57 because you can literally just grow this in your kitchen 21:00 and there is nothing better than having fresh herbs 21:02 in your food. 21:03 These are mung bean sprouts, highly nutritious, 21:06 they're great water content 21:08 and so it has a nice crunch component. 21:10 This is some baked tofu. 21:12 You could use raw tofu if you wanted to, 21:14 you can marinate your own tofu 21:16 which ever you want to do is totally up to you. 21:19 I'll be using some shredded carrots 21:21 high in beta-carotene. 21:22 We all know that's good for our eyes 21:24 and also it just adds some beautiful color. 21:27 I'd like to use some toasted almonds 21:29 but you are welcome to use anything you like. 21:32 Some mint, that just gives it a till extra special, 21:35 that component, 21:36 that mint gives you that nice hint of mint. 21:38 And I like cilantro and I love avocado. 21:43 And avocados are great source of fat 21:45 and I want to show you how to tell a good avocado 21:48 from a bad avocado at the store. 21:50 I've spent a lot of many getting avocados 21:52 and here's a really cool trick. 21:54 When you pick it up, look for avocados 21:56 that have these little stems in there 21:58 and you want to just squeeze it at the top, 22:00 if it gives, that's good, if it's just mushy, 22:04 you don't want to use it, but a sure way to tell 22:07 if your avocado is really good is take off that stem 22:10 and if it's green under there, 22:11 then you know it's good as well. 22:13 Now, you can always find avocado 22:14 that's definitely not ready to be used that's unripe, 22:17 then just leave it on your counter 22:19 and that would work as well, 22:20 but I'm gonna show you how to slice an avocado. 22:22 Let's take our avocado 22:24 and right where we pulled out that stem. 22:26 We're gonna take our chef knife 22:27 and go straight through that stem 22:30 and make a nice cut, give it a spin 22:33 and inside is a perfect avocado. 22:36 Now, if I was only gonna use half of an avocado, 22:39 I would use this half. Why? 22:41 Because this pit will actually help it from oxidizing. 22:44 You can also sprinkle little bit of lemon juice on there 22:46 as well, but I'm gonna show you how to pit an avocado 22:49 to make it easy. 22:51 Now, when we work with an avocado, 22:52 we never want to take our knife and go like this, 22:55 this is very dangerous 22:56 and especially if you have sharp knife 22:58 which I want you all to have. 22:59 Don't use a dull knife, it's more dangerous. 23:02 You could slice right through your hand. 23:03 So put it on the cutting board 23:05 and what you need is you take your chef knife, 23:07 give it a little tap, a spin 23:10 and then you're going to tap it off again 23:13 and as simple as that. 23:15 Now what I would like to do at this stage 23:17 is cut through the skin 23:20 and what you have is just a beautiful avocado 23:24 without having all those handprints 23:25 and everything in there. 23:27 And then at this stage, 23:28 you can just take your avocado and dice it, 23:32 fan it if you like as well. 23:34 So it's really simple, 23:35 it's an easy way to have that pretty avocado look 23:40 without a lot of fingerprints in there 23:43 and it's just super simple. 23:45 Okay, and don't worry too much 23:48 and if you get a little bit on your hands, that's okay. 23:51 We are gonna be using our hands today. 23:54 All right, avocados are great, 23:58 they are very good for expecting mothers. 24:01 Isn't it interesting that in avocado 24:03 from the time it's a flower to fully developed is 9 months, 24:07 so that gives us a little bit of hint 24:09 of maybe what food is good for us as far. 24:12 So let's put our avocado slices in there. 24:15 Now what I want to do is, 24:16 teach you how to make a spring roll. 24:18 When I first started working with spring rolls, 24:20 I had trouble with them getting too soft on me 24:24 and they would just become a big mess, 24:26 but I want to show you a really cool trick that you can use. 24:29 These are just spring roll wrappers, 24:31 they are rice paper and what you want to do 24:33 is you want to inspect them 24:34 if there is tears and holes in there. 24:36 You just want to set those aside 24:38 because it's gonna make your job a lot harder 24:39 when you come torole your spring roll. 24:41 So that's a good one. 24:43 I have a shallow bowl of water 24:45 and I like to use as hottest water as I can, 24:47 it could be warm but to have it hotter makes it a lot easer 24:50 for when you're gonna roll these into your wraps. 24:53 So what we're gonna do is just put this into the water 24:56 and maybe for about 10 seconds tops. 24:59 We don't want to go longer than that 25:00 because what you're gonna end up with is 25:02 a roll that's too hard to work with. 25:05 Now I'm gonna set this on my server 25:07 and let it sit here for about 30 seconds, 25:09 it will continue to soften 25:11 and mean while if I were to have 25:12 a bunch of people over at my house, 25:14 I'll probably let them wrap their own roll. 25:17 And so in the mean time, 25:18 I will just continue to get these wet, 25:19 put them on their own individual plates 25:21 and they can go through a la carte 25:23 for whatever they want in the spring roll. 25:25 But at this stage we're getting nice and soft, 25:28 so let's go ahead and add what we want. 25:31 Now imagine your spring roll is like a clock 25:34 and between 4 and 8 o'clock 25:37 is where you want to be working from. 25:39 So below 3 and 9, 25:40 you want to be working on that bottom third. 25:42 And we're gonna be adding our, 25:45 our little mung bean noodles to this, okay. 25:49 And then we'll add our sprouts. 25:52 Nuts and tofu, some carrots 25:56 and you can make these as big as you want, 25:58 but just be aware it's a lot harder to roll when you do. 26:01 I'm gonna add maybe a little bit of almonds in here 26:04 and then my mint leaves, my cilantro, 26:08 slices of avocado, okay. 26:12 And then I want to get a nice basil leaf in here. 26:16 And now what we're gonna do 26:18 is we're gonna work on that bottom third of our warp 26:22 and we're simply just gonna roll it over 26:24 like you would a burrito. 26:26 So roll that bottom part over first, 26:29 then tuck in your sides. 26:34 Okay, and it does help to have gloves on. 26:36 By the way, it makes it a lot easier, 26:38 but you can just roll them with your bare hands 26:40 if you want. 26:42 Okay, and then we'll just roll it up to a nice roll like. 26:46 So at this stage, I can cut these in half 26:50 or in thirds or however I want it to present them. 26:55 And then you can just leave them 26:57 like so let things kind of poke out that's pretty too. 27:00 And then just lay 'em as you'd like. 27:03 And I like to add my almond sauce to these 27:05 and just be kind of careful, 27:06 they are little delicate but that's okay. 27:10 And then as you continue to make more of your rolls, 27:13 just make it very pretty around this tray. 27:17 And then of course you can always top it off 27:19 with some lovely almond sauce that we made 27:22 and if you need that recipe, 27:23 definitely go to our website and bon appetite. 27:33 Well, friends, that's it for today 27:34 but join us next week for another episode. 27:38 In the meantime, pick up the phone 27:39 and give us a call at 800-525-9192. 27:45 Mention the NEWSTART Now program 27:48 and receive the NEWSTART special. |
Revised 2016-03-10