Participants: Ron Giannoni (Host), Jim Wall
Series Code: NSN
Program Code: NSN000176A
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00:12 Every year in America,
00:13 there are over one million deaths 00:15 because of Type 2 diabetes or chronic obesity. 00:17 This includes heart attacks and strokes. 00:20 That's 6.5, 747s crashing every day. 00:23 What's even more surprising is that the fix is easy. 00:27 It's your lifestyle. 00:28 Wouldn't it be nice 00:30 if you could actually add quality years 00:31 to your life rather than dying one organ at a time? 00:34 Obesity and diabetes 00:36 are the cause of over a million deaths per year. 00:39 Most diseases are reversible 00:41 because most diseases are lifestyle diseases, 00:44 especially Type 2 diabetes and chronic obesity. 00:47 Seriously now, they can be reversed 00:49 and the quality of your life can be renewed. 00:53 Call NEWSTART Today at 1-800-525-9192. 00:59 You'll see dramatic changes 01:01 in the first few days of our program. 01:03 And you'll be on the road 01:04 to a better more robust quality of life. 01:07 The NEWSTART programs are simple and effective. 01:13 Hi, friends, 01:14 and welcome to another addition of NEWSTART Now. 01:17 I'm your host Ron Giannoni. 01:19 In our studio with me is a handsome young man 01:22 by the name of Jim Wall, all the way from Oregon. 01:26 Let's take a look at when Jim first arrived. 01:31 I'm Jim Wall. 01:33 And I'm here for a few ancient pain repairs 01:36 that I needed to fix up, sciatic nerve in my hip 01:41 that's giving me a little trouble, 01:42 just recently occurred. 01:45 My wife and I are both Adventist, 01:47 and we've been vegetarians for 16 years. 01:52 And we are trying to fine tune our diet. 01:58 I came down here 02:02 because my wife doesn't do the cooking, I do. 02:05 And I wanted to know how to improve 02:07 our diet to expand our lives. 02:10 And we're both in reasonable health, 02:13 we never go to the doctor, we don't need to. 02:15 And my main reason to come down here 02:19 is to solve a couple of aches and pains 02:22 and to improve our way of life 02:25 and our eating habits. 02:28 Welcome back, friends. 02:30 Jim, how are you, sir? 02:31 I'm doing fine, thank you. Good. 02:33 You look a whole lot better but for a guy that wasn't sick, 02:38 did you find that when you got here or you weren't? 02:41 Well, I came here with a sciatic nerve issue. 02:43 Yes. 02:44 And basically, that was about all really wrong me, 02:49 and we came here to for dietary purposes. 02:52 I wanted to know how to improve my cooking 02:54 and lifestyle in general. 02:58 And we succeeded. 02:59 And what about the nerve? 03:02 The nerve is completely healed up. 03:06 It's gone. Yeah, yeah. 03:08 I attribute that to the physical therapy 03:14 and the walking. 03:15 All right. Yes. 03:17 And so did you learn to be a better cook? 03:22 The cooking program here is exciting. 03:24 Is it really? 03:26 It's exciting because... 03:27 We have an exciting teacher. We have an exciting teacher. 03:30 And already having been the cook, 03:34 I had the right questions to ask 03:37 and then I got the answers too. 03:39 Uh-huh. 03:41 And I had some serious issues 03:42 that I have discovered that were no-nos, 03:45 and we're going to use them when I get back home. 03:51 Like could have one of those been using oil? 03:54 Oh, olive oil. Goodbye, olive oil. 03:57 Goodbye, oil. 03:58 Yeah, I was told that that not to throw it out 04:01 because it makes a good ointment for my feet 04:04 and soften those calluses or something. 04:07 So it isn't all bad. 04:09 You can use it to massage your scalp. 04:11 I have heard it's good hair oil, yes. 04:12 Yes, good hair oil. 04:15 Now when you came here, you said you weren't sick 04:18 and you had nothing much going on. 04:22 But I kind of thought, 04:24 "Well, maybe Jim can lose a little weight." 04:27 Did you lose a little weight? 04:29 Yes, I've lost six pounds. 04:30 You lost six pounds. Yeah. 04:32 But you didn't really have a lot to lose 04:34 except maybe in the mid section. 04:35 No, no. 04:37 No I'm... 04:38 Now you look slimmer. Slimmer. 04:40 I hope I'm not offending you. Not at all. 04:42 Not at all. I'm happy about it. 04:44 Yeah. 04:45 Are you pleased with the gains that you've had 04:50 since you've been here? 04:51 Well, we have a little hill here, 04:52 we call Monster Hill I think, but anyway, 04:55 it's a trail or road up to the water towers. 04:59 Oh, that's the monster. And it's grievous. 05:03 It will make you suffer. 05:05 Now have you been up Cardiac Hill? 05:07 Cardiac, it's a piece of cake. 05:09 Cardiac was a piece of cake? Oh, yeah. 05:12 No I'm talking about the one from the valley beside. 05:13 No, no piece of cake. 05:15 Really? Oh, yeah. 05:17 Well then the monster was nothing. 05:19 No because I walked 20-30 times 05:21 since I've been here. 05:23 So when I came to a little hill like Cardiac Hill, 05:26 well, it was very little challenge. 05:29 Now I understand. Yes. 05:32 So aside from the cooking, 05:36 what did you enjoy most about the program? 05:43 I think the lectures, just eye opening lectures 05:49 that I think that the common person, 05:54 street person wouldn't really necessarily know 05:56 even when you are... 05:58 if we have an ill issue, 05:59 I don't think we would know them 06:00 and the enlightenment, 06:03 understanding that we're changed from that 06:07 because they're explaining pretty thoroughly 06:09 over and over and over. 06:13 We finally get it. 06:15 You finally get it. 06:16 And that's why they do it over and over and over because... 06:18 Yeah. 06:19 You know, the old story heard once and maybe you remember 06:23 but, you know, if you hear it five, six times, 06:25 it's more likely to stick. 06:27 I think you're right. 06:29 Like with the olive oil. 06:30 You know, I was raised Italian, I'm still Italian, 06:34 but nonetheless, we used to smother our food in oil. 06:39 And the best oil money could buy, 06:41 only later to find out, it's not a good thing. 06:45 Mostly I fried at home. Yes. 06:46 Pour enough olive oil, throw in the onions to fry up, 06:51 and see all them good stuff 06:53 and smell permeates the house and just... 06:55 And the garlic. 06:56 And all that, and so I now figured, 06:59 have learned that you can accomplish the same thing 07:02 without the olive oil. 07:04 Amen. 07:05 I saw... 07:06 Now that you're the wise man 07:10 that you are, 07:14 what are you going to do with this knowledge? 07:16 Well, I'm on my... 07:18 the phone constantly every night with my wife and, 07:22 "Honey, when I get home, 07:25 we're going to make some changes." 07:26 And of course, she is ready for it. 07:29 She's all pomp, right? Yes. 07:30 Now since I've already told you that I'm the cook, 07:32 well, she wants her cook at home seriously. 07:36 And... 07:37 I must tell you... 07:38 excuse me, Ron, but I must tell you 07:40 that my cholesterol has gone down. 07:41 Really? 07:43 And it's gone down a great deal in just two and a half weeks. 07:45 What was it? 07:47 Hundred and fifty nine, and now it's... 07:52 must have been... 07:54 I can't remember. 07:55 But anyway, it's way below normal now. 07:58 All right. Way down in the normal range. 08:01 And it's way more than I expected 08:03 in such a short time. 08:05 People... 08:07 Mine dropped 200 points. Yeah. 08:08 My Triglyceride... 08:10 No, my Triglycerides dropped 200 points, 08:13 and my Cholesterol about 100 points. 08:15 I'm doing this, in two weeks, almost unbelievable. 08:18 Yeah. 08:19 Well, I expected much 08:21 but it actually it came down pretty fast. 08:24 Well, it's awesome. We're on the right track. 08:25 You are on the right track. Yes. 08:28 All right, so what do you think you're wife's going to do 08:31 when you get home and you start throwing out 08:34 all the animal products? 08:37 Or are you going to do that? 08:38 There isn't any animal products, 08:40 so we don't have to worry about that. 08:41 Oh, there aren't? No. 08:42 We used to buy a chicken once in a while 08:44 or something like that, but there isn't any leftover 08:46 so we don't have to worry about, 08:48 we just don't buy anymore. 08:49 Oh, good. 08:51 What is she going to feel about the olive oil? 08:53 I don't think she's going to complain 08:55 because she was the initiator of my coming here anyway 08:59 that kind of push. 09:01 And so she's going to be more than willing, 09:04 I'm sure too, just jump in with both feet 09:07 and help me go succeed 09:10 and make those good delicious foods. 09:12 And I got to admit that these numerous recipes 09:19 that they gave us are so tasty. 09:20 Yes. 09:22 And there's just no need for those things anymore. 09:23 That's right. Yes. 09:25 Now you've had a blessing by being with Dr. Lukens 09:31 for this program, is that right? 09:32 Yes, that's correct. 09:34 And how is he as a doctor? 09:39 Well... 09:40 May be I should never asked that question. 09:42 I would say among the best that I've ever seen. 09:43 Yeah, isn't he wonderful? 09:45 Empathy and skill 09:48 and all those things you would look for. 09:51 He's an amazing guy. 09:53 Well, I like to pack him up taking home with me but no... 09:54 Oh, yeah. 09:56 I get to work with them. 09:57 I've been working with them 09:59 for years now and it's just a pleasure. 10:00 Yeah. 10:02 And, you know, he is a godly man. 10:06 You know, he has a ministry in Africa, 10:08 he's been here 27 years. 10:10 That's right. 10:11 And he's helped people like you and me, 10:13 thousands of people all over the world. 10:17 So you're blessed. 10:19 I am absolutely. Yes, yes. 10:22 And he's become more than just a doctor, 10:24 he's a friend too. 10:25 So that's really nice. 10:26 And it's good to have friends like that. 10:28 Yes. 10:29 You know, Jim, I want to thank you 10:30 for taking your time in being willing to come on the set 10:34 and talk with us. 10:36 I know it's a little nerve-racking sometimes 10:38 for people, but you seem very calm but... 10:41 I'm very calm. 10:43 We're going to be in touch with you 10:44 and do some follow-up and make sure 10:47 that you're sticking to it. 10:49 Oh, you know, I would recommend this program to anybody. 10:52 Yeah. Yes. 10:53 Thank you so much. 10:55 To come here and stick it out, they'll be improved, bet you. 10:59 And, friends, thank you, but don't go away. 11:02 Dr. Lukens will be here in a minute. 11:06 When we look at the health status of Americans today, 11:09 it's alarming to see that 60% are either overweight or obese. 11:19 In addition, diseases such as type 2 diabetes, 11:21 cancer and heart disorders 11:23 are the leading cause of so many complications 11:25 and deaths every year. 11:31 Could that have something to do with what we eat? 11:34 After all, every one in four Americans 11:37 visits a fast food restaurant daily 11:39 and with such easy access to quick fix foods, 11:42 we tend to forget the poor health value 11:44 of those foods actually offer. 11:47 Maybe it's the sedentary lifestyle 11:49 and lack of exercise that we've become so accustomed 11:52 to as immediate dependant world. 11:55 Whatever the cause of these diseases, 11:56 a solution has arrived. 12:01 The NEWSTART Lifestyle Center offers an enriching program 12:04 where patients can get a healing of mind, 12:06 body, and soul. 12:08 Located in the outskirts of Sacramental, 12:10 the NEWSTART Centre 12:12 is situated on the beautiful campus 12:14 of Weimar Centre of Health and Education 12:17 with scenic walking and hiking trails all around. 12:20 With the whole plant foods eaten whole motto, 12:24 the NEWSTART Centre promotes a healthy plant-based diet 12:27 with an emphasis on natural foods. 12:29 The NEWSTART staff are made up of 12:31 California Board Certified nurses, 12:34 doctors, dieticians, 12:36 and therapists who work together 12:37 to assist each patient personally. 12:40 The staff are dedicated to each patient's success 12:43 in the program and are always there to guide, 12:46 advise, and encourage. 12:48 In addition to a healthy lifestyle, 12:50 NEWSTART also promotes a healthy exercise routine. 12:53 You both are in sequence, that's good. 12:55 All right. 12:56 As part of the balanced program, 12:57 there is much opportunity 12:59 to get in the fair share of physical activity 13:01 from utilizing our fitness centre 13:04 to taking a stroll around the peaceful grounds of Weimar. 13:07 It's amazing what a new start can do for you. 13:12 Welcome back, friends. 13:13 Dr. Lukens in the house. 13:15 Yes, sir. Yes, sir. 13:16 We're going to talk about Jim. Yeah. 13:19 I want to talk about Jim for a lot of reasons. 13:21 Mm-hmm. 13:22 You know, is it fair to say 13:24 that when we looked to do interviews, 13:26 we'd like to see or do an interview with a guy 13:29 that's taken 35 medications and how we got him off those? 13:34 Here's the guy that came here fairly healthy. 13:37 Yeah. 13:38 Maybe his cholesterol is a little bit high, 13:41 but what I like you to speak to us about today, doctor, 13:46 is the benefits of staying healthy like Jim has. 13:50 I mean, he lost a couple of pounds and he did it... 13:52 Yeah, about six. 13:54 Six pounds. Yeah. 13:56 What can you tell us about how do we stay healthy? 14:02 Well, you know, as he told you, he came here 14:06 because he want to learn how to cook. 14:08 Right. 14:09 And the Adventist that we see, 14:13 especially, the preachers and lay preachers 14:15 and all of us are preachers, right? 14:18 Right. 14:19 We think that we are on the Adventist, 14:22 we are already on the diet, we are already on the program, 14:26 we've already got this around... 14:28 We came just for the social or we came to, you know, 14:32 just to see if there's a couple of little areas 14:35 that we could brush up on. 14:37 But the thing is his cholesterol was around 240, 14:43 and so he realized, you know, 14:45 as we went through the program and so forth, 14:48 and already get that to drop, you've got to stop, 14:54 his doctor Esselstyn showed, 14:56 you've got to stop the refined fats and oils. 15:00 And he did that while he was here 15:02 and his cholesterol is 150. 15:05 Oh, what's refined fats and oils? 15:08 Well, if you take something from a plant, 15:12 you put it in a bottle, 15:14 and then you put that on your food. 15:16 That's refined. 15:18 That's added fats and oils you see. 15:20 Okay. Right. 15:22 With the animal products, you don't have to add up there. 15:25 I get a lot of people who don't realize this, 15:29 ground beef chuck is about 70 plus percent 15:34 just straight fat. 15:36 See, nobody knows that, you know, 15:38 I ask when I show them the graph there, 15:41 and I say, "How many people... 15:42 raise your hand if you know that." 15:43 Nobody knows that. 15:45 I didn't know it until I saw the amount. 15:48 So anyway, he realizes that 15:51 and he came here to learn to cook, 15:53 he said, "My wife doesn't cook, 15:54 so I came and I was the one that..." 15:57 He's got to drive all the way back to Texas, 15:59 and he's going to take all this with him. 16:01 But didn't Dr. Atkins teach us 16:04 that we need to eat a lot of protein and fat? 16:07 Well, first time around, 16:08 he said high protein diet and then the second time, 16:11 it's worldwide now, 16:13 we've got to eat the low carb diet. 16:16 And the beef that I was talking about, 16:18 that's about two percents starch. 16:21 But, you know... 16:23 So I was kind of joking with you because... 16:25 I know. 16:26 I did the Atkins diet, 16:29 just before I had a five way bypass open heart surgery 16:34 because I read the book and I went, 16:35 "Oh, yeah, that makes sense." 16:36 Yeah. 16:38 And it worked, I lost some weight. 16:39 But... 16:41 Yeah, at least quite a bit. Yeah. 16:42 Amen. 16:43 I was eating protein and fat... 16:46 Made me sick as a dog. Yeah, it does. 16:48 It clogged me up. 16:49 If somebody out there wants to look at something that, 16:52 that type of food will do, look at Super Size Me, 16:56 that was a guy who went on McDonalds for 30 days. 17:00 His doctors were so concerned they said, 17:01 "You've got to get off this." 17:03 It took him six months to get well again. 17:05 Wow. 17:06 Yeah, so anyway, Jim says, "Oh, yeah, I even, you know, 17:12 they use all these good additives 17:14 like the double cold press, 17:16 triple virgin, and all these things. 17:19 It's still oil, you know. Yeah, it's all fat. 17:21 We're only... 17:22 the other one is peanut butter, 17:24 you know, you'd have to try and put it on... 17:28 But I get it out of the super market, 17:32 they've just ground it up, 17:33 I eat it before the oil separates. 17:36 The body isn't fooled by that. 17:39 But you know, you think... 17:41 You mean, you can't make your own peanut butter 17:42 and isn't it healthy? 17:43 Yeah, you can, right here in your mouth 17:46 when you're chewing on a whole peanut. 17:47 So you eat the peanut, you want peanut butter? 17:50 Yeah. Eat the peanut. 17:52 Just chew it longer. 17:55 So you get a mouthful of peanuts, 17:57 a mouthful of some sort of jelly or something. 18:00 No, no. You eat fresh apple. 18:02 Oh, fresh apple. 18:03 Instead of apples jelling out... 18:04 You know, we do that when the people come down... 18:07 And then you eat the bread. 18:09 We have these little open face sandwiches 18:11 we give them with fresh fruits, 18:13 some kind of a nut on a healthy... 18:17 You're not listening. 18:19 I'm... 18:20 On a healthy piece of bread and they are just real, 18:23 "Hey, I can do this at home." 18:24 Look our viewers are watching this 18:26 and going, "Wait a minute, these guys are real?" 18:28 Yeah. 18:29 They are thinking what we are serious, 18:31 but we are. 18:32 Yeah, absolutely. 18:33 You want a peanut butter sandwich? 18:35 Take a piece of bread, put a nut on it. 18:38 Tell us why, doc, come on. 18:40 The thing is that I've never seen anybody 18:43 like 260 rpm or 360 rpm, you know. 18:48 And so they... 18:50 you know, and that's why they separated the foods originally, 18:55 was where made a blunder, 18:56 they just blend in and blended it, 18:58 put it in centrifuge, the fat went to the top, 19:01 they figured out what, how much was the sugar 19:04 and then they could tell you what was in the foods 19:09 by separating them by whizzing them up. 19:11 We're not real big on whizzing although, 19:14 we do have some of the people 19:15 that don't have to be quite so strict on their diet area. 19:20 But see, he's so excited about this. 19:23 He is a pastor at... 19:26 I mean, he is a pastor 19:27 and he is willing to share this with others, you see. 19:31 And when they see him, 19:34 the other thing was is that he came in 19:36 and he did 10.5 minutes on the brisk treadmill 19:41 which a lot of the younger people 19:43 couldn't even do 7 minutes. 19:45 That's incredible. Yeah. 19:47 And in the second one, 19:49 he gotten out there and done enough exercise, 19:51 and so forth, some of the time, 19:53 he was leading the pack on the trails, 19:55 and he did the 12 minutes, that's clear through. 19:59 That's the max, isn't it? 20:00 No I mean you can go further but... 20:02 Oh, you can. 20:03 Yeah, but I mean, it's incredible and, 20:06 you know, he's happy with all this. 20:08 Well, so then to be able to do that at the age of 71, 20:15 when should you start? 20:17 From birth. From birth. 20:19 Yeah, mom... 20:21 are lacking love until you're six or eight months of age 20:25 and then you can start adding the solid foods. 20:26 Yeah. 20:28 But, you know, looking at his numbers 20:30 and stuff like that, 20:31 he might be surprised it's some of his arteries 20:35 are plugged up because over 40% of the time, 20:39 when people have a heart attack, 20:41 their first symptom is sudden death. 20:44 Ouch. 20:45 Yeah, so it's... 20:47 Oh, God. 20:50 You know, I had a phone call from a mutual friend 20:53 who just had a heart attack. 20:55 Yeah, it's hard... 20:57 And he's coming back on our next session 20:59 'cause he backed... 21:01 For he had been here again. 21:02 Yeah, he back slid, started doing what he used to do, 21:05 had a heart attack last Friday night, 21:08 anyway I'll talk to you about him earlier. 21:09 That's why I'm so gung-ho 21:13 on filling out this eight-week chart. 21:15 Yeah. 21:16 See, just fill it in 21:18 even if you are not doing real good job. 21:21 Just keep working on it, you see. 21:24 You know, "I did eat at the restaurant, 21:26 no I didn't, you know." 21:28 It can just help keep you focused. 21:30 I want to thank you for coming here. 21:32 It's my pleasure. Taking your valuable time. 21:34 It's good to have healthy people 21:35 come here and get healthier. 21:37 Oh, yes. I like that. And thank you, friends. 21:39 Don't go away, we got a tip for you following this. 21:45 Welcome, friends. 21:46 In our NEWSTART Kitchen, 21:49 the recipe that I'm going to present today is a recipe 21:52 for Company Oatmeal. 21:57 Company, because we always like to have a company, 22:00 and what is the best time 22:02 to have a company for breakfast? 22:04 By the way, breakfast should be the main meal 22:07 of the day anyway. 22:08 So we want to have friends 22:10 who are enjoying the same stuff that we like. 22:13 And this is the recipe that we can present to them. 22:15 It's not just a regular oatmeal, 22:18 it's a Company Oatmeal that has some good flavors. 22:23 So what you need of course, oatmeal, that's what we need. 22:27 I like the old fashioned rolled oats. 22:29 They're really big one, nice, 22:31 and course, they give you some body. 22:33 Then you need some raisins and that's for sweetness. 22:37 We'll need some chopped apples, 22:42 you know, gala, golden delicious, 22:44 they are the best ones 22:46 because they are really sweet. 22:48 We'll need salt and again, 22:50 we're trying here to cut on the sugar. 22:53 And as I mentioned in different recipes, 22:56 the salt is not only good for seasoning, salty food, 23:00 but it's also good for bringing up 23:02 the sweetness of sweet foods, 23:04 and if you want to cut on sugars, 23:06 this works fantastic. 23:08 Then we need some seasonings. 23:10 And what we got here is cardamom and coriander, 23:15 both have really distinct flavor, 23:18 and they really work well with the apples. 23:23 Well, actually cooking in a NEWSTART Kitchen 23:27 and NEWSTART Kitchen is famous 23:30 for bringing out the most scrumptious 23:33 and healthiest recipes, the most easiest way. 23:36 And the same with this recipe, you know, it doesn't change, 23:40 it's very simple. 23:41 And that's what we like, right? 23:43 So what you do? 23:44 You basically put all the ingredients 23:48 in one bowl. 24:00 Spices, raisins... 24:14 apples that, actually, should be peeled. 24:20 If you prefer to keep the skin on your apple, it's fine. 24:25 But sometimes the skin can cause certain people problems. 24:31 So I like to use peeled apples here. 24:34 And then we pour the water 24:39 over all the delicious ingredients, 24:43 and we'll mix it. 24:47 You see, you know, it's kind of runny, 24:50 and don't get actually worried that much about it 24:56 because that's how it is with the oats 25:01 when they are not cooked. 25:03 But that will all change when we cook it. 25:09 So when you mix it thoroughly just like this, 25:14 use a baking pan that you pre-oiled before, 25:20 and then just pour everything there. 25:31 You can still kind of mix it in the pan 25:37 'cause, you know, when we are pouring it in there, 25:39 it has a tendency to kind of separate again 25:42 so you can mix it together nicely, 25:46 so you get kind of a nice 25:48 and even look of all the ingredients, 25:51 the apples, the raisins. 25:54 And then you bake it in an oven, 25:58 375 degrees of Fahrenheit about like 40-45 minutes. 26:10 And we already have a final product here, 26:14 so we don't need to wait for all those 45 minutes. 26:20 And here, that's how it looks like. 26:23 You see how nice and firm it is, 26:26 got a really nice glaze, 26:29 that's due to, basically, 26:34 the raisins that actually really some sugar, 26:38 and we can decorate it with whatever food you like. 26:43 And isn't it something that your friends would enjoy 26:46 and it looks so good. 26:48 And not only it looks good, actually it tastes really good. 26:51 And it will give you really good boost 26:54 and your friends for that hard work 26:57 that everybody goes through throughout the day 27:00 because like we know 27:01 breakfast is the gold time of the whole day. 27:05 So enjoy it, friends. 27:06 And have a nice day. 27:42 Well, friends, that's it for the day, 27:44 but join us next week for another episode. 27:47 In the mean time, pick up the phone 27:49 and give us a call at 800-525-9192. 27:54 Mention the NEWSTART Now program 27:57 and receive the NEWSTART special. |
Revised 2018-01-18