Every year in America,
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there are over
one million deaths
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because of type 2
diabetes and chronic obesity.
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This includes heart
attacks and strokes.
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That's six and half
747s crashing everyday.
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What's even more
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surprising is
that the fix is easy.
00:00:23.92\00:00:25.99
It's your lifestyle.
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Wouldn't it be nice,
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if could actually add
quality years to your life
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rather then dying
one organ at a time.
00:00:30.86\00:00:33.76
Obesity and
diabetes are the cause
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of over a
million deaths per year.
00:00:35.56\00:00:37.87
Most diseases are reversible,
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because most diseases
are lifestyle diseases,
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especially type 2
diabetes and chronic obesity.
00:00:42.90\00:00:46.44
Seriously, now,
00:00:46.47\00:00:47.81
they can be reversed
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and the quality of
your life can be renewed.
00:00:49.21\00:00:52.31
Call NEWSTART
today at 1-800-525-9192.
00:00:52.35\00:00:58.42
You will see dramatic changes
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in the first few
days of our program
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and you will be on the road
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to a better more
robust quality of life.
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The NEWSTART programs are simple
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and effective.
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Hi friends and
welcome to another addition
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of NEWSTART now.
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I'm your host, Ron Giannoni.
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In our studio with me,
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I have Cal Turner,
from Prescott, Arizona.
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How are you sir? Alright, fine.
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Good to see you.
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Good to see you.
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Good to see you above ground.
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Oh, yeah,
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still on this side of the grass.
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I wanna break away
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and take a look at
when you first arrived.
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Okay.
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While we went to CHIPs
program at our local church,
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when Hans Diehl
owned the program,
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that was in 2008,
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we heard about Weimar
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and thought it
was very interesting,
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and so as time progressed
we had a few health problems,
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decided to come over to see
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if they got some alternative
measures to take care of us.
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I have high blood pressure,
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I'm taking Coumadin,
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and I've got a condition,
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I had a stroke in 2008,
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and I detected a hole
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between the two
chambers of my heart,
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and I theorized
that was the reason
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I had the stroke.
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The blood clot came up,
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crossed over to the other
side and went to my brain.
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That affected my speech
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for a very short period of time,
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maybe, two weeks.
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I'd like to have an alternative
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for the blood thinners,
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for it's a
natural, no side effects.
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I'd like to see blood
pressure brought down.
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Welcome back friends and Cal,
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we've seen how you
were when you got here.
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Yeah.
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And we can see visually
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and we talked to the doctor
about how you are etcetera,
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how do you feel?
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I feel pretty good. Okay.
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I feel pretty good.
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When I came over
here, I wasn't very active,
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I might have been
depressed, I'm not sure.
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Maybe a little depression. Yeah.
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That seems to go away
after a while, doesn't it?
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It's such a nice setting here.
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Oh...
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and the room and
everything is so nice.
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How's the food? Great.
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Did you learn to
cook some new things?
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Yeah, I did.
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Alright.
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And I tasted the ketchup
over in the dinning room,
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best ketchup I've
ever had in my life.
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Oh, Good! Oh.
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And we make it here.
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Yeah.
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Now who is your doctor?
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Chan, doctor Chan.
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Doctor Chan, we
already talked about that.
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You know doctor Chan is...
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he's new to us,
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but he's been doing cardiology
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for I don't know
50-100 years, a long time.
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Yeah.
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And he's been watching after you
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and kind of guiding you,
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has he not?
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Yes, he is.
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Yeah, Well what
are the things...
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what are the...
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What have you noticed that is
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making you feel better?
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I've noticed since
I started exercising,
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which I'm not doing enough of,
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but I've noticed the increase
in my stamina and breathing.
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Yes.
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And just kind of stick
it to, stick to it more now.
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How's your wife
dealing with all this?
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I know your
wife came with you...
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Yes.
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And you brought
your little puppy.
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Yeah.
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And what your wife
thinks of the results?
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She thinks it's
great, it's great.
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We've already planned on
using what we've learned here
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when we get home.
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Good.
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We're gonna try to
stay with the menus,
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deal the way with
the processed foods.
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Good.
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Just as they teach
us in the lectures here.
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There's no reason in
the world, why you cannot.
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Yeah. That's right.
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Now what was your
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favourite part of the program?
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Like, how'd you
like the Massages?
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Great, yeah, the spa
therapy was really great.
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I really enjoyed that.
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Did you like the car wash?
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The car wash?
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With the 16 heads
showering in on you.
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Oh, I didn't get to do that.
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You didn't do any car wash?
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No.
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Oh, I'm sorry. You
missed out on something.
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So primarily you got massages?
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And heat treatment. And heat...
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Contrast treatment.
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Oh, good. Yeah.
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Who was your therapist?
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She did my back,
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about four or five sessions,
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and then I tried
the hydrotherapy tub.
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Yes.
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And I've got a
little bit of a rash
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and it seems have
inflamed the rash more,
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so doctor Chan said you
shouldn't do that anymore.
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Yeah.
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I was in the
sauna, enjoyed that.
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I told the doctor,
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once I stuck my
hand and burned it
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and he says
don't do that anymore.
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So he...
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You get in a hot tub and
something's liable to happen.
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Yeah.
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Don't do that anymore.
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You know, you got a good heart.
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You're a good man.
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Good, thank you.
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Even with the hole in
it, you got a good guy.
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So what about...
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what did you like most?
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That's a question I
don't ask too often.
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What do you like most...
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About Weimar?
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Yes.
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I mean excluding me.
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That's not fair,
I shouldn't do that.
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Everything was so good,
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I can't pinpoint
anything as being best.
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That's okay.
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That's something I
like to ask now and then.
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Yeah.
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But Cal, you
know, our time's up.
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I wanna thank
you and let you know,
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I'll be following up with you
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so I'll be
calling you and your wife
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in the months to come.
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Okay? Alright.
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God bless you
brother. Thank you, thank you.
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You take care. Alright.
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And friends, thank
you but don't go away
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'cause doctor Chan is
gonna be right with us.
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In the Studio today.
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Doctor, how are you?
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Thank you, I'm doing good.
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Good, I want
the audience to know
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that your new doctor
with the NEWSTART program.
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However, doctor has
been practicing medicine
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for a long time.
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He just retired from Kaiser,
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out of San Francisco
area as a cardiologist,
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and he's joined our
staff and now he is...
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we're blessed to have him here.
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Seeing many of
our guests of which
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we wanna talk about
that right now, do we not?
00:09:06.01\00:09:07.61
Thank you.
00:09:07.64\00:09:08.98
Yes, so welcome
doctor. Thank you.
00:09:09.01\00:09:12.01
You know, Cal came here,
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little over two weeks ago
00:09:14.68\00:09:16.75
and in dire need
of a lifestyle change.
00:09:16.79\00:09:20.42
Now we've just
seen his testimony,
00:09:20.46\00:09:23.26
but from a doctors perspective
00:09:23.29\00:09:25.59
'cause sometimes
as us lay people,
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well not sometimes,
00:09:28.43\00:09:29.76
lot of time we don't
see things as a doctor does.
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What do you say about Cal?
00:09:33.77\00:09:36.04
How does his future look?
00:09:36.07\00:09:37.81
Well, looks pretty good.
00:09:37.84\00:09:39.17
He's 82. 82, yes.
00:09:39.21\00:09:41.71
And he's is very functional.
00:09:41.74\00:09:44.68
Now he does have a
history of a stroke.
00:09:44.71\00:09:47.25
Yes.
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Probably from his
age to accept defects,
00:09:48.65\00:09:50.99
there is a little
hole in his heart.
00:09:51.02\00:09:53.29
He also has hypertension.
00:09:53.32\00:09:55.19
Can I stop you
just a moment? Yes.
00:09:55.22\00:09:56.83
Now with the hole in his
heart, you're a cardiologist.
00:09:56.86\00:09:59.06
Yes.
00:09:59.09\00:10:00.43
What does that mean?
00:10:00.46\00:10:01.80
Does that mean life is
over or can you just...
00:10:01.83\00:10:03.16
No.
00:10:03.20\00:10:04.53
no? okay.
00:10:04.57\00:10:05.90
This is a little hole
between the two atrium,
00:10:05.93\00:10:08.37
in the Atrial septum.
00:10:08.40\00:10:11.07
The only
complication is sometimes
00:10:11.11\00:10:14.34
a blood clot can form
and travel through that hole
00:10:14.38\00:10:18.91
and go to the brain
and you get a stroke.
00:10:18.95\00:10:22.15
Now he recovered from it.
00:10:22.18\00:10:24.35
Almost completely,
00:10:24.39\00:10:26.65
and he's taking a blood thinner
00:10:26.69\00:10:28.26
called Coumadin,
00:10:28.29\00:10:29.62
to prevent it from coming back.
00:10:29.66\00:10:31.46
It has been successful. Good.
00:10:31.49\00:10:33.63
There is no recurring
00:10:33.66\00:10:35.13
neurological
symptoms or a stroke.
00:10:35.16\00:10:38.73
So how did he do
on the treadmills?
00:10:38.77\00:10:40.67
I was curious and
about to ask you that.
00:10:40.70\00:10:42.70
Now for an 82 year old,
00:10:42.74\00:10:44.97
he was able to
walk eight minutes.
00:10:45.01\00:10:47.84
That was more
than I did the first.
00:10:47.88\00:10:49.54
This is the...
00:10:49.58\00:10:50.91
That's pretty good.
00:10:50.95\00:10:52.28
Yeah, this is a
Noughton protocol,
00:10:52.31\00:10:53.65
so it's earlier the easier,
00:10:53.68\00:10:55.28
but nonetheless,
there is incline,
00:10:55.32\00:10:57.19
there is speed that he
have to have his heart stressed
00:10:57.22\00:11:01.62
and he was able to do it well.
00:11:01.66\00:11:03.76
Wonderful.
00:11:03.79\00:11:05.13
And the only reason I
terminated the stress test
00:11:05.16\00:11:10.00
was his blood pressure was
little too high at the end.
00:11:10.03\00:11:13.54
Okay.
00:11:13.57\00:11:14.90
But he's energetic.
00:11:14.94\00:11:16.64
He could do it,
he could walk more
00:11:16.67\00:11:19.77
as long as we control his
blood pressure little better.
00:11:19.81\00:11:22.44
Yes.
00:11:22.48\00:11:23.81
And so the new stop
program here is really helpful
00:11:23.85\00:11:28.15
to control his blood pressure.
00:11:28.18\00:11:30.55
How did that help
his blood pressure?
00:11:30.59\00:11:32.82
Is he still on medication?
00:11:32.85\00:11:35.02
Yeah, he is still on medication,
00:11:35.06\00:11:37.23
but he is only
taking one medication
00:11:37.26\00:11:40.20
and the other one as needed.
00:11:40.23\00:11:43.20
Oh, so he's cut back then.
00:11:43.23\00:11:46.07
Yeah, well he's almost
always on this medication
00:11:46.10\00:11:50.11
but he requires
the second mediation
00:11:50.14\00:11:52.71
a little less.
00:11:52.74\00:11:54.54
Okay.
00:11:54.58\00:11:55.91
With this lifestyle program.
00:11:55.94\00:11:59.85
Now for an 82 year old man,
00:11:59.88\00:12:02.05
you know, he's 82,
00:12:02.08\00:12:03.45
how much more does
he gonna live anyway
00:12:03.49\00:12:05.09
he might hit a 100, who knows?
00:12:05.12\00:12:07.42
No, I believe he's one
of those who can hit a 100.
00:12:07.46\00:12:09.96
Really?
00:12:09.99\00:12:11.33
If he stick to
our program. Good.
00:12:11.36\00:12:14.00
And so that...
00:12:14.03\00:12:15.43
what you mean is to
stay in this lifestyle
00:12:15.46\00:12:19.37
that he's been taught?
00:12:19.40\00:12:20.74
Yes.
00:12:20.77\00:12:22.10
The new start principles
00:12:22.14\00:12:23.47
as eating
properly with exercise?
00:12:23.51\00:12:26.01
Yes. Yes.
00:12:26.04\00:12:27.38
Yeah.
00:12:27.41\00:12:28.74
Can you tell us
anything more about Cal?
00:12:28.78\00:12:31.11
Well
00:12:31.15\00:12:34.65
he also has a
history of Prostrate Cancer.
00:12:34.68\00:12:38.25
Yes, that was many years ago.
00:12:38.29\00:12:39.99
That was many years ago
and he went to Loma Linda
00:12:40.02\00:12:42.99
and had the proton treatments.
00:12:43.02\00:12:45.03
Proton, yes.
00:12:45.06\00:12:46.39
And he was in
remission for a long time.
00:12:46.43\00:12:50.23
And now that his,
00:12:50.27\00:12:53.30
the PSA is elevated to 19.2,
00:12:53.34\00:12:58.17
so he may be coming back.
00:12:58.21\00:12:59.77
Maybe huh? Yes.
00:12:59.81\00:13:02.24
And this is another
thing that the NEWSTART program
00:13:02.28\00:13:05.91
can do for him.
00:13:05.95\00:13:08.58
Good.
00:13:08.62\00:13:09.95
To improve his immune system,
to fight his plastic cancer.
00:13:09.98\00:13:14.32
Will you refer him to a
doctor so they do that test
00:13:14.36\00:13:18.33
where they take an
extract from the prostate
00:13:18.36\00:13:22.50
and examine and all that?
00:13:22.53\00:13:24.47
Oh, that's the biopsy
00:13:24.50\00:13:26.03
you're talking about
the prostrate biopsy.
00:13:26.07\00:13:28.04
Yes.
00:13:28.07\00:13:29.40
Yeah, I would suggest
that because sometimes
00:13:29.44\00:13:31.37
the elevated PSA
is due to infection
00:13:31.41\00:13:34.34
instead of a cancer coming back.
00:13:34.38\00:13:37.51
Okay.
00:13:37.55\00:13:38.88
So it's good to
have a tissue diagnosis.
00:13:38.91\00:13:40.35
Amen.
00:13:40.38\00:13:41.72
To confirm this is
indeed the prostrate cancer.
00:13:41.75\00:13:45.39
Doctor, we've run out of time,
00:13:45.42\00:13:47.36
but I do wanna
thank you for coming here.
00:13:47.39\00:13:49.82
I know your time is valuable.
00:13:49.86\00:13:51.66
Thank you so much for
00:13:51.69\00:13:53.03
what you do with
the NEWSTART program
00:13:53.06\00:13:54.73
and welcome aboard,
00:13:54.76\00:13:56.10
I have to shake gently
because of my shoulder injury.
00:13:56.13\00:13:59.97
Well thank you very
much. Thank you, doctor.
00:14:00.00\00:14:02.14
God bless you.
00:14:02.17\00:14:03.51
Friends, don't go away,
00:14:03.54\00:14:04.87
we have a recipe for you
from the NEWSTART kitchen.
00:14:04.91\00:14:10.38
Hello, folks,
welcome at NEWSTART kitchen,
00:14:10.41\00:14:14.88
my name is Radek, and today,
00:14:14.92\00:14:16.65
I'm going to show you
how to make gluten roll.
00:14:16.69\00:14:21.36
You might be
actually, now, kind of puzzled,
00:14:21.39\00:14:23.73
what is gluten?
00:14:23.76\00:14:25.86
Well gluten, you know,
00:14:25.89\00:14:27.23
that's a product that you
they get from processing wheat,
00:14:27.26\00:14:32.40
and what it is actually,
00:14:32.43\00:14:33.77
it's a protein of the
wheat and we try here at Weimar,
00:14:33.80\00:14:40.64
not to really support
00:14:40.68\00:14:43.95
the passion for killing animals.
00:14:43.98\00:14:46.58
We love animals,
animals are so great,
00:14:46.61\00:14:49.68
they're cuddly, they play,
00:14:49.72\00:14:51.99
we like them,
nobody wants to kill them.
00:14:52.02\00:14:54.56
And normally, you know,
00:14:54.59\00:14:56.39
people they kill animals
and they make stakes of them,
00:14:56.42\00:15:00.43
you know, kind of
these nice juicy stakes.
00:15:00.46\00:15:02.40
Well I'm not going to
present anything like that,
00:15:02.43\00:15:04.63
so that's what I'm
going to show you today
00:15:04.67\00:15:07.04
that you can actually
make something like that
00:15:07.07\00:15:09.40
out of plant, like wheat.
00:15:09.44\00:15:12.91
And so here,
it's kind of a product
00:15:12.94\00:15:15.44
that we're going
to work on today,
00:15:15.48\00:15:17.38
together because remember
00:15:17.41\00:15:19.45
we're family and
so we're kind of now
00:15:19.48\00:15:22.38
together in this kitchen.
00:15:22.42\00:15:24.22
So I take this bowl,
00:15:24.25\00:15:27.99
that's what you will need,
00:15:28.02\00:15:30.53
and there's a bunch of stuff
00:15:30.56\00:15:32.69
that we're
going to put together.
00:15:32.73\00:15:34.43
Some stuff might be actually
something strange for you,
00:15:34.46\00:15:37.17
but that's fine, don't worry,
00:15:37.20\00:15:39.13
I'll tell you just
like always, what it is.
00:15:39.17\00:15:42.04
Alright, so first thing,
00:15:42.07\00:15:44.57
what are we going to do is
00:15:44.61\00:15:46.47
we're going to put red
beet juice in this bowl,
00:15:46.51\00:15:51.18
and you might be wondering,
00:15:51.21\00:15:53.88
you know, why red beet juice?
00:15:53.92\00:15:56.35
Well, you know, I like my stakes
00:15:56.38\00:15:59.05
or my gluten roll to
be little bit colored,
00:15:59.09\00:16:02.76
and again, I
can use red coloring
00:16:02.79\00:16:05.53
but that's something
that I want to deal with,
00:16:05.56\00:16:08.33
it's not good, it's artificial.
00:16:08.36\00:16:11.03
And so I'm using
something that is natural
00:16:11.07\00:16:13.20
and the red beet sauce
or juice is perfect for that
00:16:13.23\00:16:17.51
because you get nice red color
00:16:17.54\00:16:19.31
and it will make it nice
and kind of beef looking.
00:16:19.34\00:16:23.45
So then and other ingredients
00:16:23.48\00:16:24.85
that we're
going to mix together,
00:16:24.88\00:16:26.31
it's a Bragg's Aminos,
00:16:26.35\00:16:29.92
that's a kind of a
product you can buy
00:16:29.95\00:16:32.15
at any healthy store.
00:16:32.19\00:16:34.06
Even stores like Walmart,
they carry that stuff today,
00:16:34.09\00:16:38.23
and it's better
than normal soy sauce,
00:16:38.26\00:16:42.36
it's not fermented,
I like to work with it.
00:16:42.40\00:16:46.03
So we add it to
the bowl, then salt,
00:16:46.07\00:16:49.50
lemon juice,
00:16:53.04\00:16:54.38
onion powder
00:16:58.31\00:16:59.65
and another strange ingredient,
00:17:04.39\00:17:07.62
smoke flavour.
00:17:07.66\00:17:09.82
If you look for a smoke flavor,
00:17:09.86\00:17:12.13
always look for a smoke flavor
00:17:12.16\00:17:14.36
that is natural and again
00:17:14.40\00:17:16.80
any super market
carries smoke flavor.
00:17:16.83\00:17:19.80
Just check the label and
look for the natural product.
00:17:19.83\00:17:23.57
You take a whisk,
00:17:26.61\00:17:28.61
you kind whisk it together
00:17:28.64\00:17:29.98
and that's our base.
00:17:34.28\00:17:38.42
Right, now I need
to work on next things.
00:17:38.45\00:17:44.93
This is oatmeal.
00:17:44.96\00:17:46.73
You can use regular
oatmeal or the quick oats
00:17:46.76\00:17:50.67
that you can buy
in the super market.
00:17:50.70\00:17:52.67
You will need a blender.
00:17:52.70\00:17:54.37
It doesn't need to be Vitamix,
00:17:54.40\00:17:55.84
you can use a regular blender
00:17:55.87\00:17:58.44
just a one that
you have at home.
00:17:58.47\00:18:00.54
Then you need cashews.
00:18:00.58\00:18:03.21
Look for the ones
that are like these,
00:18:03.24\00:18:05.51
they call them cashew pieces,
00:18:05.55\00:18:08.38
they are the most affordable,
00:18:08.42\00:18:10.72
they're not so
expensive and they work well,
00:18:10.75\00:18:12.85
and of course, our spices.
00:18:16.36\00:18:19.29
Well, I put them
on this kind of plate
00:18:19.33\00:18:21.33
so you can kind of see
there are different spices,
00:18:21.36\00:18:23.67
and I will actually
tell you what each is.
00:18:23.70\00:18:26.57
So this is paprika,
that's what you will need,
00:18:26.60\00:18:29.17
this is sage, this is marjoram,
00:18:29.20\00:18:31.97
this is thyme,
00:18:32.01\00:18:34.18
this is basil,
00:18:34.21\00:18:35.64
this is cumin
00:18:35.68\00:18:37.41
and the last one
is garlic powder.
00:18:37.45\00:18:40.82
So we will put them
there in the blender,
00:18:40.85\00:18:47.69
and then we'll pour over water
00:18:47.72\00:18:50.03
and we will blend it up.
00:18:56.80\00:18:58.17
Alright, ta-da it's done.
00:19:17.62\00:19:19.65
It takes about like a
minute or so to do it,
00:19:24.49\00:19:28.10
it doesn't need to be
00:19:28.13\00:19:29.46
done longer.
00:19:33.80\00:19:35.40
And we will pour the
mixture here in the bowl
00:19:41.64\00:19:43.98
with the other ingredients.
00:19:44.01\00:19:46.51
And also we'll use the whisk
00:19:54.22\00:19:56.79
to whisk it up.
00:19:56.83\00:19:59.29
Oh, kind of looks
pinky, does it right?
00:19:59.33\00:20:01.56
That's because
of the beet juice.
00:20:05.30\00:20:09.14
Right, and now it's
the last actual step
00:20:09.17\00:20:14.84
that we're going to do
00:20:14.88\00:20:16.21
and that's when we're
going to mix the gluten powder
00:20:16.24\00:20:19.21
in this mixture.
00:20:19.25\00:20:20.68
And I'm taking gloves
00:20:20.72\00:20:23.08
because sometimes
the gluten powder,
00:20:23.12\00:20:26.82
the gluten is very sticky
00:20:26.86\00:20:28.66
so the gloves helps not to
get the gluten on your hands.
00:20:28.69\00:20:34.10
It's really hard to clean it.
00:20:34.13\00:20:36.40
All right, and you can
just dump the gluten in there,
00:20:42.07\00:20:44.97
and then we'll
just mix it together.
00:20:55.12\00:20:56.62
And gluten,
00:21:01.39\00:21:02.72
it's very fast working
00:21:02.76\00:21:06.59
when it comes to getting
00:21:06.63\00:21:09.76
the thickness that you need
00:21:09.80\00:21:13.70
and you see, you know,
00:21:13.74\00:21:15.34
I'm mixing it
00:21:15.37\00:21:18.94
and it's becoming
really, really, really thick.
00:21:18.97\00:21:21.44
A lot of people these
days are allergic to gluten,
00:21:26.68\00:21:30.42
that's something that is very...
00:21:30.45\00:21:34.39
so common, becoming
so common these days
00:21:34.42\00:21:38.89
and people are wondering
like why, what's wrong,
00:21:38.93\00:21:41.73
you know, why,
how come you know,
00:21:41.76\00:21:43.30
people are
becoming allergic to gluten?
00:21:43.33\00:21:46.27
Well as I told
you at the beginning,
00:21:46.30\00:21:52.24
I always like to use
natural or organic stuff.
00:21:52.27\00:21:55.91
And the problem is that
the modern varieties of wheat,
00:21:55.94\00:22:02.52
they've been so much hybridized,
00:22:02.55\00:22:08.12
because of the
gluten that is not longer,
00:22:08.16\00:22:12.13
it's no longer the
original variety of wheat
00:22:12.16\00:22:16.50
that people were
using long time before.
00:22:16.53\00:22:19.80
And so what happened is that
00:22:19.83\00:22:22.54
the amount of gluten is so high
00:22:22.57\00:22:26.27
that our body has a
hard time to work with it,
00:22:26.31\00:22:31.38
and so that's why
people are getting allergies,
00:22:31.41\00:22:34.45
but not everybody
gets the allergies,
00:22:34.48\00:22:36.08
so you don't need to
worry about eating gluten,
00:22:36.12\00:22:39.42
If you don't
have gluten allergies
00:22:39.45\00:22:41.39
because it will not harm you.
00:22:41.42\00:22:43.09
It only happens if you already
have gluten free allergies,
00:22:43.12\00:22:46.80
but that's a good
kind of thing to remember
00:22:46.83\00:22:49.43
always try to look
00:22:49.46\00:22:50.97
for a varieties
of pastry or bread
00:22:51.00\00:22:54.77
that use organic or not really
commercial variety of wheat
00:22:54.80\00:23:00.14
because that
will help you to keep
00:23:00.18\00:23:03.55
the amount of gluten in
our food in the lower level.
00:23:03.58\00:23:10.45
All right, so we have now
00:23:10.49\00:23:14.32
the dough done,
00:23:14.36\00:23:17.83
and so, now,
00:23:17.86\00:23:20.90
we're going to wrap it as a baby
00:23:20.93\00:23:25.47
and what I'm
using is a plastic wrap
00:23:25.50\00:23:29.10
because it works really great,
00:23:29.14\00:23:32.51
so this one is a
commercial plastic wrap up,
00:23:32.54\00:23:38.51
the one that you
get at a regular store,
00:23:38.55\00:23:41.25
works just the same.
00:23:41.28\00:23:45.22
So I get
00:23:45.25\00:23:46.59
a little bit of
piece of the plastic
00:23:50.39\00:23:52.26
just like that
00:23:56.70\00:23:58.03
and then you make a
roll with your hands
00:24:08.88\00:24:12.35
and it's easy
because the gluten is nice
00:24:12.38\00:24:15.15
and playable
just like a play-doh.
00:24:15.18\00:24:19.09
And then you wrap it.
00:24:19.12\00:24:20.46
Just like that,
make sure that the ends,
00:24:26.76\00:24:29.13
the corners, I mean
the ends are covered.
00:24:29.16\00:24:32.63
Then you wrap it like this
00:24:36.94\00:24:39.81
and now that's the
little magic cooking
00:24:39.84\00:24:46.38
we're going to cook it
and what I'm going to do?
00:24:46.41\00:24:49.78
I'm going to put
it actually in steamer
00:24:49.82\00:24:51.45
and this is kind of a steamer
that you can make at home.
00:24:51.49\00:24:55.22
Just a pod and
little tiny steaming tray
00:24:55.26\00:24:59.66
that you can purchase,
00:24:59.69\00:25:01.76
and I'm going to
put it on the tray
00:25:01.80\00:25:03.37
and we're going to steam
it for about an hour and half,
00:25:09.80\00:25:15.24
you would have to check it,
00:25:15.28\00:25:16.61
because you know,
the water will evaporate,
00:25:16.64\00:25:18.91
you don't want to burn it.
00:25:18.95\00:25:20.28
So I check it every,
00:25:20.32\00:25:21.65
maybe like, 10 minutes
00:25:21.68\00:25:23.02
and when you see that
00:25:23.05\00:25:24.39
the water is really
getting over, put more water
00:25:24.42\00:25:26.65
and it takes like I
said about an hour and a half
00:25:26.69\00:25:29.46
and then after
one hour and a half,
00:25:29.49\00:25:33.63
you will get
this kind of product.
00:25:33.66\00:25:37.83
And when you unwrap it,
the color changes a little bit,
00:25:37.87\00:25:41.34
the red beet
doesn't keep the color
00:25:41.37\00:25:43.37
but that's fine
00:25:43.41\00:25:44.74
because it still looks
nice kind of beefy, beefy color,
00:25:44.77\00:25:47.54
and then you can slice it,
00:25:47.58\00:25:49.18
just like these
and you see it's nice,
00:25:49.21\00:25:54.92
it's really playable.
00:25:54.95\00:25:56.48
You can actually use
it fresh into a sandwich
00:25:56.52\00:26:01.19
just like this one here.
00:26:01.22\00:26:03.49
All right, so you can make
a sandwich with the slices,
00:26:06.86\00:26:10.20
it's really good on bread
00:26:10.23\00:26:11.83
or you can use it
for gluten stakes.
00:26:11.87\00:26:15.34
You can cut it, you can fry it,
00:26:15.37\00:26:19.24
you can use it when
anytime when there is a recipe
00:26:19.27\00:26:22.44
and the recipe calls for
some meat substitute or meat,
00:26:22.48\00:26:26.18
you can use this product.
00:26:26.21\00:26:28.02
It fries well, it cooks well
00:26:28.05\00:26:30.12
and it's a really good product.
00:26:30.15\00:26:32.49
The kids will like it,
00:26:32.52\00:26:34.52
you know the way how it's made,
00:26:34.56\00:26:36.52
it reminds the taste of a Wham.
00:26:36.56\00:26:39.49
But you can change
all the ingredients
00:26:39.53\00:26:42.23
the way how you like it
00:26:42.26\00:26:43.90
to make it a
little bit different.
00:26:43.93\00:26:45.50
Well folks, again,
00:26:45.53\00:26:47.87
you know, the
recipe is on our website,
00:26:47.90\00:26:51.47
so you can find the whole recipe
00:26:51.51\00:26:53.34
with all the
ingredients on the website
00:26:53.38\00:26:55.74
and just enjoy the recipe.
00:26:55.78\00:26:58.38
Thank you.
00:26:58.41\00:26:59.75
Well, friends,
that's it for today,
00:27:07.76\00:27:09.22
but join us next
week for another episode.
00:27:09.26\00:27:11.86
In the mean time,
00:27:11.89\00:27:13.33
pick up the phone
and give us a call
00:27:13.36\00:27:15.36
at 1-800-525-9192.
00:27:15.40\00:27:20.17
Mention the NEWSTART NOW program
00:27:20.20\00:27:22.67
and receive the
NEWSTART special.
00:27:22.70\00:27:25.61