Participants: Ron Giannoni (Host), Cal Turner
Series Code: NSN
Program Code: NSN000164A
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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 00:23 surprising is that the fix is easy. 00:26 It's your lifestyle. 00:27 Wouldn't it 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 are the cause 00:35 of over a 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 01:00 in the first few days of our program 01:02 and you will be on the road 01:03 to a better more robust quality of life. 01:06 The NEWSTART programs are simple 01:07 and effective. 01:10 Hi friends and welcome to another addition 01:13 of NEWSTART now. 01:15 I'm your host, Ron Giannoni. 01:18 In our studio with me, 01:20 I have Cal Turner, from Prescott, Arizona. 01:24 How are you sir? Alright, fine. 01:26 Good to see you. 01:27 Good to see you. 01:29 Good to see you above ground. 01:30 Oh, yeah, 01:32 still on this side of the grass. 01:34 I wanna break away 01:35 and take a look at when you first arrived. 01:37 Okay. 01:40 While we went to CHIPs program at our local church, 01:45 when Hans Diehl owned the program, 01:48 that was in 2008, 01:51 we heard about Weimar 01:54 and thought it was very interesting, 01:56 and so as time progressed we had a few health problems, 02:02 decided to come over to see 02:05 if they got some alternative measures to take care of us. 02:10 I have high blood pressure, 02:13 I'm taking Coumadin, 02:22 and I've got a condition, 02:25 I had a stroke in 2008, 02:28 and I detected a hole 02:31 between the two chambers of my heart, 02:34 and I theorized that was the reason 02:36 I had the stroke. 02:40 The blood clot came up, 02:42 crossed over to the other side and went to my brain. 02:45 That affected my speech 02:47 for a very short period of time, 02:49 maybe, two weeks. 02:53 I'd like to have an alternative 02:57 for the blood thinners, 03:00 for it's a natural, no side effects. 03:09 I'd like to see blood pressure brought down. 03:13 Welcome back friends and Cal, 03:16 we've seen how you were when you got here. 03:19 Yeah. 03:20 And we can see visually 03:22 and we talked to the doctor about how you are etcetera, 03:26 how do you feel? 03:27 I feel pretty good. Okay. 03:30 I feel pretty good. 03:33 When I came over here, I wasn't very active, 03:38 I might have been depressed, I'm not sure. 03:40 Maybe a little depression. Yeah. 03:42 That seems to go away after a while, doesn't it? 03:44 It's such a nice setting here. 03:47 Oh... 03:49 and the room and everything is so nice. 03:52 How's the food? Great. 03:54 Did you learn to cook some new things? 03:56 Yeah, I did. 03:57 Alright. 03:59 And I tasted the ketchup over in the dinning room, 04:03 best ketchup I've ever had in my life. 04:05 Oh, Good! Oh. 04:07 And we make it here. 04:08 Yeah. 04:10 Now who is your doctor? 04:11 Chan, doctor Chan. 04:13 Doctor Chan, we already talked about that. 04:14 You know doctor Chan is... 04:15 he's new to us, 04:17 but he's been doing cardiology 04:19 for I don't know 50-100 years, a long time. 04:23 Yeah. 04:24 And he's been watching after you 04:26 and kind of guiding you, 04:27 has he not? 04:29 Yes, he is. 04:30 Yeah, Well what are the things... 04:32 what are the... 04:33 What have you noticed that is 04:36 making you feel better? 04:39 I've noticed since I started exercising, 04:43 which I'm not doing enough of, 04:45 but I've noticed the increase in my stamina and breathing. 04:51 Yes. 04:53 And just kind of stick it to, stick to it more now. 04:59 How's your wife dealing with all this? 05:01 I know your wife came with you... 05:02 Yes. 05:03 And you brought your little puppy. 05:05 Yeah. 05:06 And what your wife thinks of the results? 05:08 She thinks it's great, it's great. 05:11 We've already planned on using what we've learned here 05:14 when we get home. 05:15 Good. 05:17 We're gonna try to stay with the menus, 05:21 deal the way with the processed foods. 05:23 Good. 05:25 Just as they teach us in the lectures here. 05:27 There's no reason in the world, why you cannot. 05:30 Yeah. That's right. 05:31 Now what was your 05:33 favourite part of the program? 05:35 Like, how'd you like the Massages? 05:38 Great, yeah, the spa therapy was really great. 05:43 I really enjoyed that. 05:45 Did you like the car wash? 05:47 The car wash? 05:49 With the 16 heads showering in on you. 05:52 Oh, I didn't get to do that. 05:54 You didn't do any car wash? 05:56 No. 05:57 Oh, I'm sorry. You missed out on something. 05:59 So primarily you got massages? 06:03 And heat treatment. And heat... 06:05 Contrast treatment. 06:06 Oh, good. Yeah. 06:08 Who was your therapist? 06:09 She did my back, 06:11 about four or five sessions, 06:14 and then I tried the hydrotherapy tub. 06:19 Yes. 06:21 And I've got a little bit of a rash 06:23 and it seems have inflamed the rash more, 06:25 so doctor Chan said you shouldn't do that anymore. 06:28 Yeah. 06:30 I was in the sauna, enjoyed that. 06:33 I told the doctor, 06:35 once I stuck my hand and burned it 06:38 and he says don't do that anymore. 06:42 So he... 06:45 You get in a hot tub and something's liable to happen. 06:48 Yeah. 06:49 Don't do that anymore. 06:53 You know, you got a good heart. 06:56 You're a good man. 06:58 Good, thank you. 06:59 Even with the hole in it, you got a good guy. 07:04 So what about... 07:07 what did you like most? 07:09 That's a question I don't ask too often. 07:11 What do you like most... 07:13 About Weimar? 07:14 Yes. 07:20 I mean excluding me. 07:25 That's not fair, I shouldn't do that. 07:28 Everything was so good, 07:30 I can't pinpoint anything as being best. 07:33 That's okay. 07:34 That's something I like to ask now and then. 07:37 Yeah. 07:38 But Cal, you know, our time's up. 07:40 I wanna thank you and let you know, 07:43 I'll be following up with you 07:44 so I'll be calling you and your wife 07:47 in the months to come. 07:49 Okay? Alright. 07:50 God bless you brother. Thank you, thank you. 07:51 You take care. Alright. 07:53 And friends, thank you but don't go away 07:56 'cause doctor Chan is gonna be right with us. 08:37 In the Studio today. 08:39 Doctor, how are you? 08:40 Thank you, I'm doing good. 08:41 Good, I want the audience to know 08:43 that your new doctor with the NEWSTART program. 08:46 However, doctor has been practicing medicine 08:50 for a long time. 08:52 He just retired from Kaiser, 08:55 out of San Francisco area as a cardiologist, 08:58 and he's joined our staff and now he is... 09:01 we're blessed to have him here. 09:03 Seeing many of our guests of which 09:06 we wanna talk about that right now, do we not? 09:07 Thank you. 09:09 Yes, so welcome doctor. Thank you. 09:12 You know, Cal came here, 09:14 little over two weeks ago 09:16 and in dire need of a lifestyle change. 09:20 Now we've just seen his testimony, 09:23 but from a doctors perspective 09:25 'cause sometimes as us lay people, 09:28 well not sometimes, 09:29 lot of time we don't see things as a doctor does. 09:33 What do you say about Cal? 09:36 How does his future look? 09:37 Well, looks pretty good. 09:39 He's 82. 82, yes. 09:41 And he's is very functional. 09:44 Now he does have a history of a stroke. 09:47 Yes. 09:48 Probably from his age to accept defects, 09:51 there is a little hole in his heart. 09:53 He also has hypertension. 09:55 Can I stop you just a moment? Yes. 09:56 Now with the hole in his heart, you're a cardiologist. 09:59 Yes. 10:00 What does that mean? 10:01 Does that mean life is over or can you just... 10:03 No. 10:04 no? okay. 10:05 This is a little hole between the two atrium, 10:08 in the Atrial septum. 10:11 The only complication is sometimes 10:14 a blood clot can form and travel through that hole 10:18 and go to the brain and you get a stroke. 10:22 Now he recovered from it. 10:24 Almost completely, 10:26 and he's taking a blood thinner 10:28 called Coumadin, 10:29 to prevent it from coming back. 10:31 It has been successful. Good. 10:33 There is no recurring 10:35 neurological symptoms or a stroke. 10:38 So how did he do on the treadmills? 10:40 I was curious and about to ask you that. 10:42 Now for an 82 year old, 10:45 he was able to walk eight minutes. 10:47 That was more than I did the first. 10:49 This is the... 10:50 That's pretty good. 10:52 Yeah, this is a Noughton protocol, 10:53 so it's earlier the easier, 10:55 but nonetheless, there is incline, 10:57 there is speed that he have to have his heart stressed 11:01 and he was able to do it well. 11:03 Wonderful. 11:05 And the only reason I terminated the stress test 11:10 was his blood pressure was little too high at the end. 11:13 Okay. 11:14 But he's energetic. 11:16 He could do it, he could walk more 11:19 as long as we control his blood pressure little better. 11:22 Yes. 11:23 And so the new stop program here is really helpful 11:28 to control his blood pressure. 11:30 How did that help his blood pressure? 11:32 Is he still on medication? 11:35 Yeah, he is still on medication, 11:37 but he is only taking one medication 11:40 and the other one as needed. 11:43 Oh, so he's cut back then. 11:46 Yeah, well he's almost always on this medication 11:50 but he requires the second mediation 11:52 a little less. 11:54 Okay. 11:55 With this lifestyle program. 11:59 Now for an 82 year old man, 12:02 you know, he's 82, 12:03 how much more does he gonna live anyway 12:05 he might hit a 100, who knows? 12:07 No, I believe he's one of those who can hit a 100. 12:09 Really? 12:11 If he stick to our program. Good. 12:14 And so that... 12:15 what you mean is to stay in this lifestyle 12:19 that he's been taught? 12:20 Yes. 12:22 The new start principles 12:23 as eating properly with exercise? 12:26 Yes. Yes. 12:27 Yeah. 12:28 Can you tell us anything more about Cal? 12:31 Well 12:34 he also has a history of Prostrate Cancer. 12:38 Yes, that was many years ago. 12:40 That was many years ago and he went to Loma Linda 12:43 and had the proton treatments. 12:45 Proton, yes. 12:46 And he was in remission for a long time. 12:50 And now that his, 12:53 the PSA is elevated to 19.2, 12:58 so he may be coming back. 12:59 Maybe huh? Yes. 13:02 And this is another thing that the NEWSTART program 13:05 can do for him. 13:08 Good. 13:09 To improve his immune system, to fight his plastic cancer. 13:14 Will you refer him to a doctor so they do that test 13:18 where they take an extract from the prostate 13:22 and examine and all that? 13:24 Oh, that's the biopsy 13:26 you're talking about the prostrate biopsy. 13:28 Yes. 13:29 Yeah, I would suggest that because sometimes 13:31 the elevated PSA is due to infection 13:34 instead of a cancer coming back. 13:37 Okay. 13:38 So it's good to have a tissue diagnosis. 13:40 Amen. 13:41 To confirm this is indeed the prostrate cancer. 13:45 Doctor, we've run out of time, 13:47 but I do wanna thank you for coming here. 13:49 I know your time is valuable. 13:51 Thank you so much for 13:53 what you do with the NEWSTART program 13:54 and welcome aboard, 13:56 I have to shake gently because of my shoulder injury. 14:00 Well thank you very much. Thank you, doctor. 14:02 God bless you. 14:03 Friends, don't go away, 14:04 we have a recipe for you from the NEWSTART kitchen. 14:10 Hello, folks, welcome at NEWSTART kitchen, 14:14 my name is Radek, and today, 14:16 I'm going to show you how to make gluten roll. 14:21 You might be actually, now, kind of puzzled, 14:23 what is gluten? 14:25 Well gluten, you know, 14:27 that's a product that you they get from processing wheat, 14:32 and what it is actually, 14:33 it's a protein of the wheat and we try here at Weimar, 14:40 not to really support 14:43 the passion for killing animals. 14:46 We love animals, animals are so great, 14:49 they're cuddly, they play, 14:52 we like them, nobody wants to kill them. 14:54 And normally, you know, 14:56 people they kill animals and they make stakes of them, 15:00 you know, kind of these nice juicy stakes. 15:02 Well I'm not going to present anything like that, 15:04 so that's what I'm going to show you today 15:07 that you can actually make something like that 15:09 out of plant, like wheat. 15:12 And so here, it's kind of a product 15:15 that we're going to work on today, 15:17 together because remember 15:19 we're family and so we're kind of now 15:22 together in this kitchen. 15:24 So I take this bowl, 15:28 that's what you will need, 15:30 and there's a bunch of stuff 15:32 that we're going to put together. 15:34 Some stuff might be actually something strange for you, 15:37 but that's fine, don't worry, 15:39 I'll tell you just like always, what it is. 15:42 Alright, so first thing, 15:44 what are we going to do is 15:46 we're going to put red beet juice in this bowl, 15:51 and you might be wondering, 15:53 you know, why red beet juice? 15:56 Well, you know, I like my stakes 15:59 or my gluten roll to be little bit colored, 16:02 and again, I can use red coloring 16:05 but that's something that I want to deal with, 16:08 it's not good, it's artificial. 16:11 And so I'm using something that is natural 16:13 and the red beet sauce or juice is perfect for that 16:17 because you get nice red color 16:19 and it will make it nice and kind of beef looking. 16:23 So then and other ingredients 16:24 that we're going to mix together, 16:26 it's a Bragg's Aminos, 16:29 that's a kind of a product you can buy 16:32 at any healthy store. 16:34 Even stores like Walmart, they carry that stuff today, 16:38 and it's better than normal soy sauce, 16:42 it's not fermented, I like to work with it. 16:46 So we add it to the bowl, then salt, 16:53 lemon juice, 16:58 onion powder 17:04 and another strange ingredient, 17:07 smoke flavour. 17:09 If you look for a smoke flavor, 17:12 always look for a smoke flavor 17:14 that is natural and again 17:16 any super market carries smoke flavor. 17:19 Just check the label and look for the natural product. 17:26 You take a whisk, 17:28 you kind whisk it together 17:34 and that's our base. 17:38 Right, now I need to work on next things. 17:44 This is oatmeal. 17:46 You can use regular oatmeal or the quick oats 17:50 that you can buy in the super market. 17:52 You will need a blender. 17:54 It doesn't need to be Vitamix, 17:55 you can use a regular blender 17:58 just a one that you have at home. 18:00 Then you need cashews. 18:03 Look for the ones that are like these, 18:05 they call them cashew pieces, 18:08 they are the most affordable, 18:10 they're not so expensive and they work well, 18:16 and of course, our spices. 18:19 Well, I put them on this kind of plate 18:21 so you can kind of see there are different spices, 18:23 and I will actually tell you what each is. 18:26 So this is paprika, that's what you will need, 18:29 this is sage, this is marjoram, 18:32 this is thyme, 18:34 this is basil, 18:35 this is cumin 18:37 and the last one is garlic powder. 18:40 So we will put them there in the blender, 18:47 and then we'll pour over water 18:56 and we will blend it up. 19:17 Alright, ta-da it's done. 19:24 It takes about like a minute or so to do it, 19:28 it doesn't need to be 19:33 done longer. 19:41 And we will pour the mixture here in the bowl 19:44 with the other ingredients. 19:54 And also we'll use the whisk 19:56 to whisk it up. 19:59 Oh, kind of looks pinky, does it right? 20:05 That's because of the beet juice. 20:09 Right, and now it's the last actual step 20:14 that we're going to do 20:16 and that's when we're going to mix the gluten powder 20:19 in this mixture. 20:20 And I'm taking gloves 20:23 because sometimes the gluten powder, 20:26 the gluten is very sticky 20:28 so the gloves helps not to get the gluten on your hands. 20:34 It's really hard to clean it. 20:42 All right, and you can just dump the gluten in there, 20:55 and then we'll just mix it together. 21:01 And gluten, 21:02 it's very fast working 21:06 when it comes to getting 21:09 the thickness that you need 21:13 and you see, you know, 21:15 I'm mixing it 21:18 and it's becoming really, really, really thick. 21:26 A lot of people these days are allergic to gluten, 21:30 that's something that is very... 21:34 so common, becoming so common these days 21:38 and people are wondering like why, what's wrong, 21:41 you know, why, how come you know, 21:43 people are becoming allergic to gluten? 21:46 Well as I told you at the beginning, 21:52 I always like to use natural or organic stuff. 21:55 And the problem is that the modern varieties of wheat, 22:02 they've been so much hybridized, 22:08 because of the gluten that is not longer, 22:12 it's no longer the original variety of wheat 22:16 that people were using long time before. 22:19 And so what happened is that 22:22 the amount of gluten is so high 22:26 that our body has a hard time to work with it, 22:31 and so that's why people are getting allergies, 22:34 but not everybody gets the allergies, 22:36 so you don't need to worry about eating gluten, 22:39 If you don't have gluten allergies 22:41 because it will not harm you. 22:43 It only happens if you already have gluten free allergies, 22:46 but that's a good kind of thing to remember 22:49 always try to look 22:51 for a varieties of pastry or bread 22:54 that use organic or not really commercial variety of wheat 23:00 because that will help you to keep 23:03 the amount of gluten in our food in the lower level. 23:10 All right, so we have now 23:14 the dough done, 23:17 and so, now, 23:20 we're going to wrap it as a baby 23:25 and what I'm using is a plastic wrap 23:29 because it works really great, 23:32 so this one is a commercial plastic wrap up, 23:38 the one that you get at a regular store, 23:41 works just the same. 23:45 So I get 23:50 a little bit of piece of the plastic 23:56 just like that 24:08 and then you make a roll with your hands 24:12 and it's easy because the gluten is nice 24:15 and playable just like a play-doh. 24:19 And then you wrap it. 24:26 Just like that, make sure that the ends, 24:29 the corners, I mean the ends are covered. 24:36 Then you wrap it like this 24:39 and now that's the little magic cooking 24:46 we're going to cook it and what I'm going to do? 24:49 I'm going to put it actually in steamer 24:51 and this is kind of a steamer that you can make at home. 24:55 Just a pod and little tiny steaming tray 24:59 that you can purchase, 25:01 and I'm going to put it on the tray 25:09 and we're going to steam it for about an hour and half, 25:15 you would have to check it, 25:16 because you know, the water will evaporate, 25:18 you don't want to burn it. 25:20 So I check it every, 25:21 maybe like, 10 minutes 25:23 and when you see that 25:24 the water is really getting over, put more water 25:26 and it takes like I said about an hour and a half 25:29 and then after one hour and a half, 25:33 you will get this kind of product. 25:37 And when you unwrap it, the color changes a little bit, 25:41 the red beet doesn't keep the color 25:43 but that's fine 25:44 because it still looks nice kind of beefy, beefy color, 25:47 and then you can slice it, 25:49 just like these and you see it's nice, 25:54 it's really playable. 25:56 You can actually use it fresh into a sandwich 26:01 just like this one here. 26:06 All right, so you can make a sandwich with the slices, 26:10 it's really good on bread 26:11 or you can use it for gluten stakes. 26:15 You can cut it, you can fry it, 26:19 you can use it when anytime when there is a recipe 26:22 and the recipe calls for some meat substitute or meat, 26:26 you can use this product. 26:28 It fries well, it cooks well 26:30 and it's a really good product. 26:32 The kids will like it, 26:34 you know the way how it's made, 26:36 it reminds the taste of a Wham. 26:39 But you can change all the ingredients 26:42 the way how you like it 26:43 to make it a little bit different. 26:45 Well folks, again, 26:47 you know, the recipe is on our website, 26:51 so you can find the whole recipe 26:53 with all the ingredients on the website 26:55 and just enjoy the recipe. 26:58 Thank you. 27:07 Well, friends, that's it for today, 27:09 but join us next week for another episode. 27:11 In the mean time, 27:13 pick up the phone and give us a call 27:15 at 1-800-525-9192. 27:20 Mention the NEWSTART NOW program 27:22 and receive the NEWSTART special. |
Revised 2016-09-19