Participants: Ron Giannoni (Host), Aileen McCabe
Series Code: NSN
Program Code: NSN000161A
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00:11 Every year in America,
00:12 there are over one million deaths 00:13 because of type 2 diabetes and chronic obesity. 00:16 This includes heart attacks and strokes. 00:19 That's six and half 747s crashing everyday. 00:22 What's even more surprising is that fix is easy. 00:25 It's your life style. 00:27 Wouldn't be nice 00:28 if could actually add quality years to your life 00:30 rather then dying one organ at a time. 00:33 Obesity and diabetes of the cause 00:35 over million deaths per year. 00:37 Most diseases are reversible, 00:40 because most diseases are lifestyle diseases, 00:42 especially type 2 diabetes and chronic obesity. 00:46 Seriously now, 00:47 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 00:59 in the first the few days of our program 01:02 and you will be on the road to a better, 01:03 more robust quality of life. 01:06 The NEWSTART programs are simple and effective. 01:11 Hi, friends and welcome 01:12 to another addition of NEWSTART Now. 01:15 I'm your host, Ron Giannoni. 01:17 In our studio we have a lovely young lady, 01:20 Aileen McCabe 01:22 that has joined us all the way from Sandpoint, Idaho. 01:28 Aline, how are you dear? I'm good, thank you. 01:31 It's so good to see you. It's good to be with you. 01:33 And I hear about these good results. 01:35 Yes, fantastic. 01:36 But I want our viewers to see you, 01:40 when you first arrives. 01:41 So let's break away and take a look at that. 01:43 Okay. 01:47 Recently I was diagnostic 01:48 with adult-onset diabetes type 1. 01:54 And I felt that I needed to come to NEWSTART 01:58 in order to learn how a take care of this diet, 02:04 and exercise, 02:05 and all that Weimar and NEWSTART 02:09 has to offer. 02:13 There's so much controversy, 02:15 and I believe in the plant based diet 02:20 and I want to see if I can, if I can do this in that way. 02:27 Its taken over, 02:30 it's taken over my mind in a way 02:32 that I'm obsessed about my heath. 02:34 I know the things are wrong and I need to be clear, 02:39 I need to have an education on how to deal with these, 02:44 the complicated health. 02:46 I have Graves disease also, it's a thyroid condition. 02:51 So there's complications 02:53 that need to be made simpler for me 02:56 so that I can get off of what my mind is doing. 03:02 And that's what I want before I leave you. 03:04 I want to be made in to a new person through the Lord 03:09 with the Holy Spirit in me. 03:12 Welcome back, friends. 03:14 Aline I got a shake your hand again, 03:15 I'm so happy for you. 03:17 Tell us now, when you got here, 03:21 before you got here, we talked on the phone. 03:23 Yes. 03:24 And you're telling me 03:26 that you are a type 1 day diabetic. 03:27 Yes. 03:29 And I was a little perplexed by that, 03:31 and I wasn't even sure why, 03:33 but at our ages, mine on yours, 03:36 we shouldn't be all of a sudden type 1 diabetics. 03:41 And so since you've been here what did you found out? 03:43 Well, I found out that I'm not type 1 03:46 and I'm type 2, 03:48 and it's much easy easier to be than type 1. 03:51 Yes. 03:52 So I well not have to be on insulin. 03:54 I can do the NEWSTART diet 03:57 and that means every thing to me, 03:59 because the diets can be easier to do. 04:03 The food is incredible. 04:04 All right. It incredible. 04:07 Oh, they treat us so well, so well. 04:09 Now, what's your fasting blood sugars in the morning now? 04:15 101. 04:16 101. Yeah,101. 04:17 Now for the viewers' who are diabetic, 04:20 that's encouraging because some of them are up 04:23 there around 300, 400, 04:26 some are 200, 180, 190. 04:28 And without medication you're on 101, 04:32 and that continuous to drop 04:34 because you found a new medication. 04:38 Yes. 04:39 What's that's medication? Walking. 04:41 Walking. Yes, walking. 04:43 It seems to make a big difference. 04:45 Isn't that amazing? Yes, yes. 04:47 And also to walk through out the day. 04:51 So walking before I eat break fast 04:54 and walking after, 04:57 and then walking again in the afternoon. 05:00 And... 05:01 Now some of your friends who are in the snow country, 05:06 go to shopping centers. 05:09 Like we have a shopping mall here in Roswell that's huge. 05:14 And if you want that mall, 05:15 you'd get your five miles and very quick. 05:17 Yes, yes, yes. 05:19 So there are place like that you can go. 05:21 Yes, there are. 05:22 Or if you don't have anything near by, 05:25 you go in the treadmill. 05:26 You can use a treadmill, you can go out, 05:30 like you said, to malls. 05:31 This way... 05:33 Bicycles. Yes, yes, there are ways. 05:35 Ice skating rooms. Yeah. 05:37 Yeah. Yeah. 05:38 So was there any other any reason 05:40 you came here other then your diabetes? 05:44 My health has just felt complicated 05:47 in the last couple of years. 05:49 Thyroid problem 05:50 and that's getting squared away, 05:54 and then the diabetes. 05:57 That's it. Yeah, yeah, yeah. 05:59 So, what did you like most about our program here? 06:03 Oh, the way that they treat us, it's just incredible. 06:07 Oh, they treat us like kings and queens. 06:09 Almost too much. 06:11 Oh, it almost is because it spoils you. 06:13 Yeah. 06:14 I mean, I have mixed felling about going home, 06:17 because, I takes such good care of us. 06:19 Oh, why don't you stay for another section? 06:21 Yeah. 06:22 I'll make you an offer you can't refuse. 06:26 I think it's time to go home. Exactly. 06:28 Puppies are waiting and my husband. 06:30 Yeah, yeah. 06:31 Well, you couldn't take that with you. 06:34 Yes. 06:35 And just a bathe in it daily, 06:39 and you now pray for the staff here 06:43 that God continuous to bless them with that loving, 06:48 kindred heart, you know. 06:49 Yes. That Shepherd's heart. 06:53 The staff is incredible. 06:55 Wonderful staff. Incredible, yes. 06:56 Just wonderful. 06:58 Yes, they were always there to meet our needs. 07:00 Anything, the littlest thing, and they would help us. 07:05 Now, you are married? Yes, yes. 07:09 And your husband, 07:10 is he aware what's happened here? 07:12 Oh, yeah. 07:13 Oh, yeah he was very supportive 07:15 and wanted me to come to sort this house. 07:18 And yes, he's very happy. 07:20 And he says that, 07:21 from when I've told him about the diet 07:23 and he says he will be able to do it. 07:26 He will be able to do it? 07:27 Yeah, Yeah, yeah, yeah. We'll see. 07:29 Now, when you go to home you realize 07:31 you gonna have to move something's 07:33 out of the fridge, right? 07:36 Yeah, yeah. 07:37 Yeah, you're little apprehensive there. 07:39 Well, I'm apprehensive 07:40 because I have been eating healthy. 07:42 Yes. 07:44 Yeah, and I just, its vegetarian now, though. 07:47 Yes, 07:49 Everything else, I was doing was basically pretty healthy. 07:52 Good. 07:53 But, I'm going to be vegetarian now. 07:56 Good. No meet, no fish. 07:58 Good. Yeah, yeah. 07:59 And those memories will keep getting better. 08:02 Is your husband 08:03 ill in any way or taken any meds? 08:05 Yeah, he is. 08:07 And I'm certain this will help him. 08:10 Oh, yeah. 08:11 Yeah, he has minor heart, minor heart things. 08:14 We need to get him in here. 08:16 Yeah, yeah, I would like to, but... 08:17 You call me about that 08:19 and we'll make special arrangements for him. 08:20 Okay. I mean it. 08:22 We can help. Yeah. 08:24 And you know, while I'm on that subject, 08:27 if you know someone needs to be here 08:30 that doesn't have the money, 08:33 you call me personally, we'll help find the money. 08:37 There's many, many ways of finding money. 08:40 And God always blesses 08:42 for those of us who are in need help. 08:44 So be sure you know that, 08:46 and tell your friends and your family. 08:49 I want to thank you for taking your time 08:52 and coming and being willing to show the world 08:56 who you are and what you are, 08:57 how you doing. 08:59 It's my pleasure. 09:00 Thank you, Ron. And I'll be following up. 09:03 Okay, thank you. Okay. 09:05 Don't go away, friends. 09:08 Dr. Roger Gallant will be right with us. 09:43 Welcome back, friends. 09:44 Help me welcome 09:46 Dr. Roger Gallant to the studio. 09:47 How are you, doctor? Doing well, Ron. 09:49 How are you? Great. 09:50 Good to see you. Good to be here. 09:51 And I'm excited to talk about this young lady, 09:54 who I understand is our recent Christian 09:59 for last year and a half. 10:01 That's correct, that's correct. 10:02 And we're seeing some sign of that. 10:04 Now the Lord's being working on our heart 10:07 and working on our body. 10:08 Amen, Amen. 10:09 Now when I first talk to her, 10:11 she told me she was type1 diabetic. 10:14 And I don't know why we even to say this, 10:18 but I'm saying, "Are you sure?" 10:19 Because of her age 10:21 and she hadn't been in the past, 10:23 I says, "You need to come here." 10:25 And she agreed, she wanted to come here. 10:26 I mean, she called in. 10:28 And of course, we got her here 10:30 and you've been her doctor for last, 10:33 a little better then two weeks. 10:34 Yes. 10:35 And tell us from a doctor's prospective, 10:40 what do you see happen here. 10:41 Is she type 1 or she type 2? Sure. 10:44 Tell us difference, if you would. 10:45 Sure. 10:46 Well, type 1 diabetics 10:48 typically do not produce insulin 10:49 from their pancreas. 10:51 And when that happens, 10:52 their blood sugars tend to rise. 10:55 And there is several difference ways we can check for that. 10:59 One of the test we do to check 11:00 for that is something called a C-peptide. 11:03 This is part of the insulin molecular 11:07 that is cut off as it is produced 11:10 and we can tested in your blood 11:11 to see if you producing insulin. 11:13 They do something in urine as well or just blood? 11:17 Well, this particular test is a blood test. 11:19 You can get some information from urine test as well. 11:24 She was told by her Endocrinologist 11:27 that is a type 1. 11:29 Now type 1 diabetes is hard to treaty with out insulin 11:34 because there not producing insulin 11:36 from their pancreas. 11:38 Type 2 diabetes, on the other hand, 11:40 is a different type of illness, 11:44 where people tend to produced insulin 11:47 but it is not working the way it supposed to. 11:50 Right. 11:51 And so they have insulin, insulin is not there problem, 11:54 they have something we called insulin resistance. 11:58 And insulin resistance makes your body 12:01 have to produce more insulin then its typical 12:03 and makes your body not react to it the way it should, 12:06 and so your blood sugar is tend to rise 12:08 as well with that. 12:10 So she was very concerned about 12:12 whether she was a type 1 or type 2 12:13 because the treatment is different. 12:16 And her doctor told her, 12:17 she make have to be on insulin her rest of her life. 12:20 So she came here, 12:22 she brought some of our lab work with her, 12:24 we look through that, 12:25 we did some lab work of our own. 12:26 We started examining and checking her. 12:28 And from all the evidence that I can find, 12:32 it looks like by God's grace 12:33 she is a type 2 and not a type 1. 12:36 Which in her case is a rich blessing 12:38 because its a more conventional type of treatment. 12:43 Where is on medication when she got here, 12:45 I didn't ask? 12:46 She actually was not. She took a lot of supplements. 12:50 But her doctor wanted her to start medicine 12:53 and she choose not to until she came to see us. 12:56 Right, I remembered that. Which was a good decision. 12:59 Now, when she got here, you did an A1C? 13:03 We did not do a haemoglobin A1C 13:06 because she had one done before. 13:08 And it was what? 13:10 I don't remembered exactly, I'm sorry. 13:11 But it was... 13:13 It was elevated. Elevated. 13:14 Yeah. 13:16 And her blood sugars, here for us are also elevated. 13:20 Her fasting blood sugar would put her in the category 13:23 of being a border line diabetic. 13:29 And her fasting numbers have been you know... 13:31 Between a 100 and like, a 115 13:35 Yeah, that's not really not bad. 13:37 No, its not very bad. 13:38 So, will the lifestyle that she is now learning, 13:43 progressively lower the fasting glucose? 13:48 Yes, it will. 13:50 In fact, we've seen that happen already. 13:52 In just two weeks she's been here. 13:53 In two weeks we had two blood test drawn 13:56 and if I recall the numbers correctly, 13:58 her fasting blood sugar dropped by about 10 points. 14:03 I see. Yeah. Praise the Lord. 14:04 And she is a believer, she's just happy a clam, 14:07 I mean, a carrot. 14:09 That's right. 14:11 And she's just really excited about this program. 14:14 Yes, yes. 14:15 And she's this type that will stick to it, I feel. 14:20 I really do too. 14:22 And you know, I have told all of them, 14:24 but in particularly I have told her that 14:27 from what we're seeing the type of disease 14:29 that she has, she didn't start on medicine, 14:32 which is fine in her case 14:34 because she's going to treat it with a different medicine. 14:39 Amen. 14:40 Now you're suppose to ask me, what the other medicine? 14:43 I kind of know the answer. I know you know the answer. 14:45 But go ahead and tell, what's the other medicine? 14:48 The other medicine is walking. Amen. 14:51 I've our patients 14:52 that they need to get out and walk. 14:54 And when they walk, 14:56 it replaces the medicine 14:58 that other doctors may want to put them on 15:01 or may have put them on in the past. 15:02 Amen. 15:04 And you know, she is been taking that to heart, 15:05 she is been walking, doing well, 15:08 and her blood sugars have just been continually coming down. 15:11 Doc, we're running out of time. 15:13 Thank you so much for coming in. 15:15 We know you are a busy man. 15:17 But we'll be talking to you soon again. 15:19 Sounds good. 15:20 Friends, don't go away because we have a recipe just for you. 15:29 Hi, folks. Welcome at NEWSTART Kitchen. 15:32 My name is Radek. 15:33 And I'm going to present today 15:34 how to make a winter squash soup. 15:39 Winter squash, it's some excellent kind of vegetable. 15:44 Any squash is good, 15:45 but I like the winter squash better 15:47 because of its color, it's nice and orange. 15:51 Actually it's so good 15:53 that a lot of medical professionals 15:57 considered squash one of their super-foods. 16:01 So, you take this squash and I show you how I clean it. 16:05 First, you know, before we will do our recipe, 16:10 you need some really nice winter squash. 16:12 This one actually, 16:13 it's from our farm here at Weimar. 16:17 And people always have a problem to clean the seeds. 16:21 And what I kind of find out was to use a ice-creams scoop. 16:27 This one is good size. 16:28 So what you do, you cut the winter squash in half 16:33 and then you take the scoop 16:35 and you kind of cut it. 16:40 And look at, its perfectly clean. 16:43 I scoop up all the seeds out. 16:46 We'll do the same to the other half. 16:53 See, perfectly. 16:55 No seeds left, they all will end up in the garbage. 16:59 All right, I already ready clean some here. 17:01 You know, you can just use regular peeler 17:05 and you can clean them like a this. 17:07 Then what you need, you need onions. 17:10 And for the recipe you need like one medium onion. 17:16 And I'll show you a technique that I do, 17:20 how to cut onions 17:22 so you don't really cut your fingers. 17:25 Onions, they make us cry. 17:28 It's always a hassle when we do onions, 17:33 but they no need to make us crying 17:35 because we cut our fingers. 17:37 And so what I do, I cut the onion just like this, 17:42 this one got little tough skin on the top, 17:44 so if you feel onion with the tough skin, 17:47 it's usually the first layer, 17:49 just kind of peel it off and throw it away. 17:53 So you cut it but you don't cut it all the way. 17:55 You always leave little bit left that is uncut. 18:00 And then, you just cut like this. 18:03 Always remember, this is kind of something, 18:05 it's a secret from the chefs. 18:07 In order not to cut your fingers, 18:09 we kind of bent your fingers this way, 18:11 just like you would lie to grab something with them. 18:14 And that's you know, the way, 18:15 that's the position of your fingers 18:17 you know, on the onion. 18:18 And what ever you cut, you know, 18:20 always do it this way, because if you do it 18:22 and then when you use your knife, 18:24 and the knife is angled a little bit, 18:26 you know, in that direction. 18:28 Then you can not cut your fingers, 18:30 there's no way. 18:32 And you can go even fast like this fancy, 18:35 you know, cooks, they go fast, fast, fast 18:37 and they never cut there fingers, 18:39 because the knife is nicely sliding 18:44 on the surface of their skin. 18:46 All right, so we cut the onions 18:49 and we put then in the pot, right here. 19:05 And we'll cut also the squash. 19:09 And we're going to cook the squash with the onions. 19:12 So it doesn't need to be like, really tiny small basics. 19:16 So it can be bigger dices, kind of like this. 19:21 And again, watch your fingers, 19:25 make sure the hand is that supporting the vegetable, 19:29 the squash, the fingers are bent 19:32 and the knife is slightly away from the fingers. 19:45 All right, this is the last piece. 19:55 And we'll just join these vegetables together. 20:12 And we'll just add a little bit water. 20:16 Again, this is a NEWSTART Kitchen, folks. 20:19 So we're not using any oil. 20:22 But water works actually pretty good, 20:25 just like, like the oil does 20:28 it can actually really make the veggies nice and soft, 20:31 just be careful, don't burn it. 20:33 And we will cook it for like, five minutes 20:37 till it's nice and soft. 20:41 All right let see. 20:43 Oh, yeah, 20:45 looks like the squash is done nice and soft. 20:53 So we'll put it here in our blender 21:00 to make some joyful noise. 21:07 And we'll blend it up. 21:09 For that, we'll need a little bit water. 21:18 There we go. 21:40 All right, its nice and smooth. 21:44 Look at that color, nice and orange. 21:48 All right, now put it back in the pot that we used for, 21:54 early that we used for the squash to be cooked. 22:00 And we still needs something to blend up in blender, 22:06 and that's our next ingredients, 22:08 a cashew cream. 22:10 Again, folks, you now, here at NEWSTART, 22:13 we don't use fat, that is, like an oil. 22:18 So in order to make it nice and smooth I'm using cashews. 22:23 So what you need, you need maybe like one cup of cashews. 22:27 And about like 22:30 a one cup of water. 22:36 And you put it in them blender. 22:46 And you'll blend it up. 22:49 And he has to be there for like, 22:52 may be three minutes to it be a really, thoroughly blended. 22:57 So it becomes kind of like a cream. 22:59 Otherwise, you know, 23:01 you will taste little pieces of nuts 23:02 and you don't want it in your soup. 23:04 So we'll blend it for like, three minutes. 23:20 All right, the cashew cream is done. 23:25 And that goes into the soup. 23:33 And now is the fun part, seasonings. 23:38 We already put onions there 23:40 and onions are the most important seasonings. 23:43 If you would be standard somewhere 23:45 that you cannot have anything else 23:47 besides onions and garlic, you're fine, 23:50 because garlic and onions, every chef would tell you, 23:53 that's the basic for seasoning any food, 23:55 and anything will taste good. 23:56 But besides the onions, 23:58 we'll put something else there too. 24:00 So this is basil, that's another ingredient 24:03 to make it really nice, tasting good. 24:06 This is cumin. 24:11 And coriander. 24:16 Of course, we can not forget garlic powder. 24:20 It would not taste right. 24:23 And the last ingredients is Bragg's aminos. 24:32 Bragg's aminos, it's a really good substitute for soy sauce. 24:36 It's much healthy than a regular soy sauce 24:41 because its not fermented. 24:42 And flavor, I actually like the better than soy sauce 24:47 because it's more pronounce, finer than the soy sauce, 24:51 it's not so strong. 24:55 All right, 24:57 and now we'll just use the spoon here 25:03 and kind of mix it together. 25:07 And the soup has now, because of the cashews, 25:14 nice creamy color. 25:18 But it's still kind of thick. 25:20 Some people like it that way, 25:22 but I want little bit more creaminess 25:26 and not to heavy so thick. 25:28 So I'll add some soy milk 25:31 to make it a little bit thinner. 25:36 Now, when you're using soy milk for cooking, 25:40 always use soy milk doesn't have any sweetener inside. 25:44 Don't get actually fooled by saying plain, 25:48 because the milk, even when it says plain, 25:51 it still has high amount of sugar. 25:53 And sometimes, some brand even put the milk flavor. 25:57 So don't get foolish by that. 26:00 Always look for the sign Unsweetened. 26:07 All right. 26:11 And we will turn it on. 26:14 I'll put it on low so we won't burn it. 26:21 And we cook it for about like 10 minutes 26:25 and the soup is done. 26:30 I can smell the really nice smell. 26:34 Oh, yes, its done, its ready to be served. 26:41 Okay. 26:51 And we'll put it in this plate. 26:53 This soup has really color, 26:56 it has really nice Mediterranean flavor. 27:03 The best way, that's the way how I like it 27:06 is when it's served with croutons. 27:10 So whatever branch you like its fine, 27:14 you can garnish it with parsley. 27:19 And viola, that nice dinner soup is ready. 27:23 Well, thank you, folks for watching us. 27:27 And come back. 27:32 Well, friends, that's it for today, 27:33 but join us next week for another episode. 27:37 In the mean time, pick up the phone 27:38 and give us a call at 1-800-525-9192. 27:44 Mention the NEWSTART Now program 27:47 and receive the NEWSTART special. |
Revised 2016-08-22