Participants:
Series Code: TDYL
Program Code: TDYL240028A
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00:04 I want to spend my life.
00:15 I want to spend my life. 00:36 I want to spend my life. 00:42 Bending broken. 00:47 I want to spend my life. 01:06 Hello and welcome to another 3Avian Today live program. 01:10 We're just so glad that you have joined us this evening. 01:12 One of the reasons is you're part of the 3Avian family. 01:16 We just appreciate you and for your continued prayers and your 01:20 financial support for your ministry, ultimately God's 01:24 ministry, 3Avian. 01:26 And Jill tonight's program, wow, we look forward to these every year. 01:32 This has been, I want to say, kind of an annual tradition of the Akins 01:37 being here. 01:38 Paula and Curtis, Akins are in the house, right? 01:41 Praise the Lord. 01:44 and that has to do with diabetes. 01:48 And when they always come here, it seems like I always kind of smell 01:51 something cooking in the kitchen too, right? 01:53 They always come to do a little cooking here too. 01:55 They do indeed. 01:56 And we have a whole program. 01:58 The second hour is all cooking in the kitchen with Curtis and Paula. 02:03 So you want to make sure you stay tuned for the second hour as they 02:06 bring us some Mexican cuisine. 02:07 But tonight's all about defeating diabetes. 02:12 And some of our favorite people in the whole world is Curtis and Paula 02:15 Akins. 02:16 They are, of course, the South Central Conference Health 02:19 Ministries co-directors. 02:22 And why is it co-directors instead of like president and vice 02:25 president? 02:28 that. 02:30 So I need to be president and vice president? 02:32 No, no, it has to be two presidents. 02:34 a vice. 02:38 kind of renegotiate that term. 02:42 After 15 years, we never thought about that. 02:45 Our president, Ben Jones, will be talking to you shortly. 02:49 No, we're equal partners. 02:51 Equal partners. 02:56 So let's keep it going. 02:58 Yeah, equal partners. 02:59 Congratulations too, though. 03:00 That's a lot. 03:01 31 years. 03:02 Yeah, so actually 32. 03:04 We actually dated because we have a like interest on health. 03:08 I was a medical herbalist and everything can be cured by herbs. 03:12 And I knew that I was unbalanced. 03:14 I need somebody to know something about nutrition. 03:18 My mom said, oh, that's a lady. 03:20 She just graduated, got her master's degree in nutrition. 03:23 And Paula Johnson at the time. 03:24 And so I contacted her and said, look, I want to start a medical 03:28 missionary workshop on the campus of Oakwood College. 03:31 The new girl's doing, Wade Hall. 03:34 I'll do the herbal part. 03:36 And I said, honey, you do... 03:37 Well, I didn't say honey at first. 03:38 I said, you're doing the nutrition part. 03:42 And so that's how I started working together for at least six months. 03:47 Every once a month on Sunday. 03:49 And we started working together as a team. 03:51 And then after a while, I said, Lord, get her for me. 03:54 She pleases me well. 03:55 So I kind of jumped a whole lot on that one. 03:57 Yes, you did. 03:58 Yeah, a whole lot. 03:59 Yeah. 04:02 Amen. 04:03 So 32 years. 04:04 Congratulations to both of you. 04:06 So this role here with the South Central Conference, you've been 04:08 with them and with the health ministries for about, what, 14, 15 04:11 years. 04:12 Yeah, 15 years now. 04:13 Yes, South Central Conference. 04:14 So it was great for that. 04:19 of the longest running, continually running programs on 3ABN called... 04:23 That's right, Abundant Living. 04:25 Good job. 04:26 It's like 28 years, 27, 28 years on 3ABN, which is incredible. 04:31 And the Lord has blessed you both. 04:32 You guys have an age. 04:33 You look great. 04:34 It's a testimony to the Lord Jesus Christ. 04:36 Could you say that again? 04:38 Did they pick that up? 04:39 We could say that again. 04:41 Paula just had a birthday. 04:42 She did. 04:45 Happy birthday to you. 04:46 And I always say age is just a number and mine is unlisted. 04:52 That's what I'm saying. 04:54 Wow, that's great. 04:55 Before I cross, I can reveal her... 04:57 No, you won't. 04:58 No, okay, never mind. 05:00 Oh, she just kicked me off the table. 05:01 That's a shame. 05:02 Let's kind of move on. 05:03 Let's move on, yeah, because we're going downhill. 05:06 Talk to us, though, about your ministry, though, because you all 05:07 have your own ministry, too. 05:08 So tell us a little bit about that. 05:10 Yeah, so our ministry was South Central Conference first, but 05:13 before that it was our ministry, Health Seminars Unlimited. 05:17 It's a 501c3 non-profit organization started back in the 05:21 1990s right after we were married and also doing business at the 05:25 Abundant Living Center as well. 05:28 And we're looking at a facility there in Huntsville, and that's 05:31 still open and available, so we're still pursuing that as well. 05:35 So we want to help. 05:36 So we've been traveling quite a bit throughout the United States, 05:39 Canada, Caribbean. 05:40 We want to settle down and let people come to where we are, 05:44 minister to them. 05:45 And so my wife has the gift of hospitality and cooking. 05:49 I mean, this is art. 05:50 It's worth ten talents. 05:51 There's a cookbook called Ten Talents. 05:53 It really is. 05:54 Oh, yeah. 05:54 Oh, yes. 05:59 So, I mean, really, so together we just want to help this facility. 06:03 But again, the Abundant Living Center is not there yet, but it's 06:07 in Huntsville, properties there. 06:09 So, I mean, let's just talk about that then. 06:11 So what do we need to do to make this happen? 06:13 Well, like I said before, we're a 511C3 nonprofit organization. 06:17 So help on my email and email and telephone number that people can 06:22 contact us and learn more about the Abundant Living Center. 06:25 Yeah. 06:28 Yes. 06:29 That's the key. 06:32 I love this because it's a place that's in the country. 06:35 And we've seen pictures of this place. 06:36 I mean, this is absolutely incredible. 06:38 Then you can contact the Akins and they can tell you more about it. 06:41 But really it requires funding in order to purchase this beautiful 06:44 piece of property. 06:46 And like we said, in God's timing, right? 06:47 Yes, in God's timing. 06:51 impressed with the Holy Spirit to give, then give because the Lord 06:54 will bless in a mighty way. 06:55 And the ministry that you all have and had is just incredible. 06:59 And I like this idea of people coming to, you would call it, not 07:03 like an Airbnb, but more of like a... 07:05 Retreat Center. 07:05 Retreat Center. 07:06 That's right. 07:10 You know, you have the Juchi Pines, Wildwood, and Weimar for 14 days, 07:15 21 days, etc. 07:16 This will come where people come for maybe a day or two, get the 07:20 information. 07:21 We teach them how to fish and therefore hands-on cooking 07:26 instruction. 07:27 They're on cooking stations. 07:28 You're talking with you both? 07:30 Yes. 07:30 With you? 07:31 Right there at the facility. 07:32 We also have gardening. 07:34 You know, Huntsville, Alabama is in Zone 7A. 07:37 You can garden all year long. 07:39 So also about gardening, have your own gardening, weed free. 07:43 We're talking about a garden in the kitchen, right? 07:45 And four by eight raised bed garden. 07:47 And also, of course, the PowerPoint presentation on different diseases 07:50 as well, with workbooks included. 07:53 So it's a wonderful facility. 07:54 So the plan... 07:55 Go ahead, Paula. 07:59 always saying, I would love to come where you are. 08:01 Right. 08:05 all kinds of stuff going on. 08:09 going through. 08:10 It could be something that's really going on. 08:11 They want to be more personable. 08:13 And we want to be able to have them come aside and rest awhile. 08:17 So that's why this center is important. 08:19 They can come aside. 08:20 They can go out and sit in nature, read the Word of God, get some real 08:24 good food. 08:27 I'm not going to be cooking. 08:28 They're going to work at their own stations. 08:30 So they can go back home. 08:31 And the same thing is courtesy with the garden. 08:33 Get their hands in the soil. 08:35 They're actually going to take a plant home with them. 08:37 But our goal is that when we finish with them, they're at the center, 08:41 they're ready to go home and teach their family and their community 08:44 what to do. 08:48 disease. 08:49 We're going to be a place for education. 08:51 Educate, educate, educate. 08:53 Shemmler says that three times. 08:56 Educate, educate, educate. 08:58 Lifestyle medicine. 08:59 So before we move on to talking about diabetes, because that is 09:01 tonight's topic is diabetes, is I want to go talk about just this 09:05 facility. 09:08 This is incredible. 09:11 could we say, almost fully furnished. 09:13 You've got buildings. 09:14 It's all there. 09:16 Talk to us a little about some of those details. 09:17 When I walked into this kitchen, I just had a fit. 09:19 I mean, I'm like... 09:24 I had to kind of start wiping her mouth. 09:26 All down the sides. 09:27 No, we don't need to just... 09:28 Okay, that's a little bit too much. 09:30 Okay, go ahead, honey. 09:34 That's amazing. 09:35 Stations for them to sit also. 09:36 I would say maybe four to six people could be in the kitchen with 09:40 me. 09:43 That's a big area. 09:45 A separate building, 1,500 square foot, transform that into the 09:49 living main facility of education. 09:53 See, this to me is why, just as my opinion, I believe that God has 09:57 this place for you all. 09:58 I really do. 09:59 Because, you know, to build now is very expensive. 10:02 You have buildings already there. 10:04 It's a beautiful piece of land in the country. 10:07 Mature trees, bushes. 10:08 You know, it can be in nature. 10:10 I mean, it's absolutely incredible. 10:11 And I'm just going to go out there. 10:12 In order to get this piece of property, you can talk to them 10:14 about more of the details. 10:16 We're talking about several hundred thousand dollars. 10:17 For some of you, that's no issue. 10:19 It's like, oh, you know what? 10:22 And this is education, education, education. 10:25 And that's so important because then people can take that back. 10:27 The knowledge they have learned there at the retreat center to 10:30 their communities, to their churches, and share that. 10:33 And that ripple grows bigger and bigger. 10:34 So the impact is huge. 10:36 It's not just for one person or two people or three people. 10:39 This gets bigger and bigger. 10:40 So again, very excited about that. 10:42 Contact them, though. 10:44 the email. 10:45 And you can get more information. 10:46 They'll give you pictures and stuff. 10:48 Because this is an incredible opportunity for them. 10:51 So I'm excited about it. 10:55 when pastors come to town and they need a hideout place, they can 10:59 come. 11:03 time, for a pastor's retreat. 11:05 They can actually come there and stay as well. 11:08 So educate all the way around, all the way around. 11:10 That's really good. 11:11 Yeah. 11:12 So tonight's... 11:13 Go ahead, babe. 11:16 Me too. 11:16 We really believe. 11:20 is doing in and through your ministry. 11:22 Absolutely. 11:28 What am I trying to say? 11:29 You have to know why you do what you do. 11:32 That's true. 11:33 In order to make a change. 11:34 Yes. 11:35 Because that is so vital. 11:36 You can say, okay, you need to eat plant-based. 11:37 Well, great. 11:38 After a week, I'm sick of plant -based. 11:40 I don't want to do it. 11:41 I have to know why I need to do this. 11:42 Yeah. 11:43 There you go. 11:44 Yes. 11:46 And speaking of that, tonight we're talking about diabetes. 11:50 Diabetes. 11:51 Defeating diabetes. 11:51 So what is diabetes? 11:53 And why do we even need to be talking about diabetes? 11:55 Okay, so now this is... 11:57 You see the banner there as well. 11:58 Hopefully you can zoom in on that as well. 12:01 And so number one, let me just first define the term. 12:05 And we're going to put as much as we can in this first hour. 12:08 Now this is a three-hour defeating diabetes conference. 12:12 We're going to crunch it down in about 40 minutes or so. 12:17 And you're going to be part of this discussion as well. 12:20 You mean you and I? 12:21 Yes. 12:21 So what is diabetes? 12:24 In simplified terms, diabetes is when blood sugar, glucose, remains 12:30 abnormally high in the bloodstream. 12:34 So when I say blood sugar, glucose, remains abnormally high in the 12:43 bloodstream. 12:44 Now, what is high? 12:47 Well, there's two ways to determining how high is as far as 12:51 diabetes is concerned. 12:53 Short-term is a finger prick. 12:55 All right? 12:56 And this is fast in blood sugar. 12:58 You haven't had anything to eat, let's say, for eight hours. 13:00 And if that number is 126 or higher, that's a diabetic. 13:06 That's short-term, all right? 13:08 Finger prick, all right? 13:09 At that moment, diabetic, all right? 13:12 A long-term is what we call an A1C. 13:16 Now, A1C, hemoglobin, red blood cells. 13:20 We get red blood cells every three months, all right? 13:22 So here's a red blood cell. 13:24 On top of the red blood cell is the glucose. 13:27 So if you check the red blood cells, you also check the glucose 13:31 and know the glucose over the period of two to three months, 13:36 since red blood cells last for three months, depending on when you 13:39 check it. 13:44 whether or not a person is a diabetic, all right? 13:46 A1C is what it's called. 13:48 Now, if that number, percentage, is 6.5 or higher, then you're a 13:54 diabetic. 13:58 -term. 14:00 And so, now, when that number is really high, it has a tremendous 14:09 impact on the economic impact of the United States and the world, 14:13 when it's really high. 14:14 The world, okay. 14:16 The world, because this is the epidemic. 14:18 Wow. 14:18 This is the epidemic. 14:20 So I want you guys to hold on to your seat. 14:23 Okay, I got it. 14:24 I got to hold on to my seat. 14:25 Ready? 14:25 Okay, yes. 14:28 know what I'm going to say, but she still holds on to her seat. 14:32 When blood, sugar, glucose, once the A1C reached around 7% or 14:39 higher, or 154, that's the fingerprint, 14:45 when you start seeing very serious problems with the body from head to 14:54 toe. 14:56 Okay, let me start from the head and go down to the toe. 15:00 Number one, diabetes is the leading cause of adult blindness. 15:07 Oh, wow. 15:08 The leading cause. 15:09 The leading cause of adult blindness. 15:11 When blood sugar is abnormally high, it damages the retina of the 15:18 eye. 15:19 Therefore, the term is diabetic retinopathy. 15:23 So the leading cause of adult blindness with high blood sugar 15:28 that's sustained uncontrolled. 15:30 That's number one. 15:31 Let's go down to the heart. 15:33 When a person has diabetes, then there's less blood flow, so it 15:38 increases the risk of a heart attack. 15:41 And that's two to four times more than a person who does not have 15:45 diabetes. 15:46 So a lot of times on a death certificate, it may have died of a 15:50 heart attack, but the underlying cause was diabetes. 15:54 That is amazing. 15:55 Let's go down to the stomach. 15:57 I used to work at Huntsville Hospital the first two years in 16:00 digestion. 16:02 And so when there's a high degree of blood sugar, glucose in the 16:05 bloodstream, it damages the nerves of the stomach. 16:11 Now, there's a medical term called gastroparesis. 16:15 Gastro means stomach. 16:18 Paresis means paralyzed. 16:20 So gastroparesis, blood sugar, damages the stomach and paralyzes 16:26 the stomach. 16:27 So it no longer digests? 16:28 Exactly. 16:30 So now the stomach does not empty the food out as it should. 16:33 Now you have bloating, gas, and bad breath, and vomiting, and sickness, 16:39 and nausea. 16:41 And I've seen, and I worked in the Huntsville Hospital in the area of 16:44 digestion, I've seen people who have food undigested in the 16:48 stomach. 16:52 Look at that. 16:54 The kidneys. 16:57 Diabetes is the leading cause of kidney failure. 17:02 The leading cause of kidney failure, it damages the kidneys. 17:08 So therefore a lot of people are on dialysis due to diabetes. 17:13 Now, let's go down to the foot. 17:19 Exhibit A. 17:22 Oh my. 17:24 That's what I want them to say. 17:25 Oh my. 17:27 Diabetes damages the nerves. 17:31 Let me see. 17:31 Oh, there you go. 17:32 Yeah, they got it. 17:33 You can see that. 17:35 Half the foot, the toe is gone. 17:38 Diabetes damages the nerves of the foot and the fingers. 17:44 So therefore, there's a term for that. 17:46 It's called, there you go, diabetic neuropathy. 17:51 Nerve damage. 17:52 So the last seven years at the Huntsville Hospital, I worked in 17:55 the area of surgery. 17:57 And so one of the surgical procedures that I dread the most in 18:01 assisting is amputation. 18:04 So typically what happens is that typically the big toe goes first. 18:10 If you don't look at the big toe, that goes first. 18:13 And then the half of foot, and then at the ankle, above the knee, and 18:22 below the knee, and above the knee, is usually in that order. 18:27 Somebody's foot, somebody's leg is taken off 154,000 times in this 18:34 country every three and a half minutes. 18:38 Someone is having their foot and leg removed in the United States. 18:43 So therefore, this is an economic impact. 18:46 I remember one nurse doing a surgical procedure. 18:50 A guy came in, a grown man in the operating room. 18:54 It's too late for me to do a PowerPoint presentation. 18:56 We're about to take off his foot. 18:58 So the nurse was doing a, we call it a bated iron scrub for five 19:01 minutes to clean the place where we're going to do the operation. 19:05 So she was cleaning his foot. 19:07 And she said, as she was cleaning the foot before the operation, the 19:12 big toe just fell off. 19:14 It was just that bad. 19:16 And that has to do with what? 19:17 Circulation? 19:18 Poor circulation. 19:21 High glucose in the bloodstream. 19:25 So it damages the nerves in the fingers and also the foot. 19:30 So this is something that I dread the most in assisting. 19:34 And I hate to do this surgical procedure to assist in right before 19:38 lunch. 19:40 It ruins my lunch. 19:42 Because it's an eerie feeling to take off somebody's foot, leg. 19:47 And I held this foot and leg in my hand and I handed it off to a 19:51 circulating nurse. 19:52 I mean, it's an eerie feeling. 19:53 Then I hand the surgeon a stitch and he just goes and sews up the 19:58 wound. 20:01 right? 20:03 And most of it doesn't need to happen. 20:06 It doesn't need to happen. 20:08 One of my best friends in high school, just recently, he's a 20:12 diabetic. 20:17 this year he died. 20:19 My next door neighbor. 20:21 We had a class on diabetes at our church. 20:24 I told my next door neighbor, I knew he was a diabetic, and I said, 20:26 hey, this is free, open to the public. 20:30 He didn't attend. 20:31 He's died, all right? 20:33 And so therefore, now the thing about this is, once a person has an 20:37 amputation, be it a foot or a leg, because it has a dramatic impact 20:43 psychologically and depression that 18% of people who have an 20:49 amputation, 18% of people die within the first 90 days, because 20:55 they can't handle a loss of a limb. 20:59 50% of people, 65% of people, die within the next five years. 21:05 65%? 21:06 Yes, within the next five years. 21:08 So once you lose a limb or leg or foot, whatever, the economic 21:12 impact, the emotional drama about that, some people have no will to 21:17 live, and 18% are dead in 90 days. 21:22 So that's why we're talking about this is a multi-system disease, 21:28 because blood sugar, glucose, is everywhere in the blood, so since 21:34 every organ and gland needs blood for nutrients, then every organ and 21:39 gland is going to be affected, because glucose is high in the 21:42 bloodstream. 21:47 health is concerned. 21:49 So that's why this is so passionate to me, because I've seen this 21:54 firsthand. 21:58 and there's tears in his eyes. 22:01 It's too late for a PowerPoint presentation, so that's why we're 22:04 on the other end of that. 22:05 So I'm going to leave this foot on here as Exhibit A, as a reminder. 22:11 If left unchecked, then it can damage the leg, the foot, the 22:17 fingers, etc. 22:19 And so if you see this foot here, get a close-up of this, if it looks 22:24 like this, we don't cut the foot here, we cut it above at the ankle, 22:31 just above the dead portion of the foot as well. 22:35 So any questions or comments on that, because that's the impact of 22:40 diabetes not only in the United States, but also in the world, and 22:44 we here in Huntsville, Alabama, where we live, the state of 22:47 Alabama, has one of the highest rates of diabetes in the country. 22:54 So we live in the heart of the diabetes belt. 23:00 What percentage of people have diabetes in America? 23:03 By 11%. 23:05 But now in Mobile, Alabama, a city in Alabama, their percentage is 23:10 18%, way past the normal percentage throughout the United States. 23:16 So it's about 40 million people who have diabetes in the United States. 23:20 40 million. 23:21 Another 90 million have pre -diabetes, and most don't even know 23:25 it because there's very little symptoms. 23:27 So we're going to have, at the end of this presentation, get your 23:31 pencil and pen out, we're going to have a test, six questions, because 23:36 a lot of people, they may not get diagnosed or may not get tested, 23:40 but they're pre-diabetic or even are diabetic and don't even know 23:43 it. 23:46 We have some questions, and you'll be taking this test too. 23:50 And so therefore, because I want to make sure that people understand 23:53 that a lot of people are listening who are pre-diabetic or even 23:57 diabetic and don't even know it. 23:59 It can get worse. 24:00 It can get worse. 24:05 So I'm thinking we have lots of people watching then who are 24:08 diabetic and who struggle with diabetes. 24:11 So is my life expectancy shortened? 24:13 Do I have to die? 24:14 Am I going to go through these amputations? 24:16 Is there anything I can do since I already have diabetes to reverse 24:21 the effects of this? 24:22 Yes, yes. 24:23 So life expectancy is usually reduced about five to six years. 24:27 If you're diabetic, just take off five to six years of your life on 24:32 the average. 24:38 highlighted as much when it comes to this topic. 24:42 So a lot of times you hear a lot about nutrition, carbohydrates, 24:49 we're going to talk about that, exercise, that kind of thing. 24:52 But now there's one thing that has a dramatic impact on diabetes 24:57 that's not being talked about. 24:59 And we're going to take a little time on that, all right? 25:02 Greg put on his glasses, so he looks very astute at this time. 25:06 I'm trying to actually see my paper here taking a few notes. 25:09 I'm trying to help my cause in case I'm asked some questions. 25:14 So over the years, my wife and I, a guy gave us this, we used to do a 25:19 presentation called The Seven Spiritual Stress Busters, all 25:26 right? 25:35 stress, chronic stress, can impact diabetes. 25:40 That's not really being talked about as much. 25:43 You hear a lot about nutrition, carbohydrates, exercise, that kind 25:46 of thing, but stress can have a dramatic impact on increasing the 25:51 risk of diabetes. 25:52 There was an article just done just a few years ago. 25:57 It's a medical journal called Current Diabetes Review, all right? 26:01 Just came out a few years ago. 26:04 And the topic of this article is entitled Chronic Stress and 26:09 Diabetes, Interwoven Pathologies. 26:13 In other words, how stress and diabetes are interwoven together 26:19 and impact diabetes. 26:21 When a person is in chronic stress mode, worry a lot. 26:29 Number one, it reduces the insulin that the body produce. 26:33 That's number one. 26:39 the term, insulin resistance, all right? 26:42 And number three, it's hard to get a good balance of your glucose when 26:46 a person is really under stress or worry a lot. 26:50 So with that in mind, we go through what we call the seven spiritual 26:54 stress processes. 26:58 about this as well. 27:00 So one of the things that we put on our screen during this 27:04 presentation, let's put this on the screen, first of all, and we're 27:08 going to walk this through, all right? 27:09 So let's go to the screen. 27:10 This is our first graphic, all right? 27:12 So I'll read it to you. 27:13 All right, here it is. 27:14 This is my character and personality, book two, page 473. 27:18 Now, listen to these words, quote, 27:40 All right? 27:41 Now, so we need that on the screen. 27:50 Every trial before he permits it to come to the believer, all right? 27:55 So with that in mind, we've been doing this, I guess, what, 20 years 27:58 or so? 28:05 said this to our church, he said, this is his favorite quote from 28:09 this author, Ellen Jean White. 28:11 His favorite quote, I think he said, if he's a pastor, he said, 28:15 put this quote on my tombstone, something like that. 28:18 I mean, really, didn't he say that, honey? 28:19 It is a powerful quote. 28:20 I mean, it's a powerful, so honey... 28:22 We can trust God. 28:23 So trust God, because if not, it's going to impact diabetes and blood 28:30 pressure and cancer, a whole lot of things, but diabetes. 28:33 So now, honey... 28:34 So I'm going to ask you a real quick question. 28:36 So in other words, so I am then, I can be really healthy then, right? 28:39 Try to eat right? 28:43 diabetes eating. 28:48 wholesome, plant-based diet, exercise, run marathons, get 28:54 adequate amount of sleep, still be a diabetic because you're stressed 28:58 out and worried. 29:01 So this is why we're going to spend some time. 29:03 This is up first because I want to make sure we have enough time for 29:06 this. 29:10 in. 29:11 So first of all, we have a cup here. 29:14 A measuring cup. 29:15 A measuring cup. 29:16 And so therefore, now let's use both of them. 29:20 Now we have some soybeans here too. 29:22 So we have some beans. 29:24 Okay. 29:29 stress busters, at the end of the program, they're really enticing, 29:33 watching us and everything. 29:34 Then we're going to bring out our measuring cup. 29:36 Now I don't know who in the audience is going to be a part of 29:39 this. 29:41 up? 29:44 up. 29:45 That's the one cup. 29:46 They raise their hand and they'll come up. 29:47 I say, okay, I need you to hold the measuring cup, all right? 29:50 And so we're talking about stresses now. 29:52 Nothing about the person who's there with me. 29:54 Not at all. 29:57 through that's really giving you a hard time. 29:59 So I want you to hold this cup. 30:01 And then I'm going to start putting some different, some soybeans in 30:05 your cup. 30:08 No? 30:08 You got it? 30:09 Oh, Curtis got it. 30:10 But let's ask them, so you guys... 30:13 Let me, let me... 30:14 Oh. 30:15 Okay. 30:15 This is really hurting. 30:17 So to the person who's standing there, the person standing there, 30:18 I'll say, well, let me ask you a question. 30:21 Do you have any children? 30:22 And they'll say, well, I do. 30:23 I say, okay. 30:25 That can add stress. 30:26 Of course. 30:28 So tell me something. 30:29 Okay. 30:30 Of course you're married. 30:32 Yes. 30:35 Well, not so good. 30:36 Okay. 30:38 So that can be a moment of discussion. 30:41 Of discussion. 30:41 What about your job? 30:42 I mean, do you work? 30:43 Well, yeah, I work. 30:44 You like your coworkers? 30:45 You like your coworkers? 30:46 Everything's good? 30:47 Okay. 30:50 Wow. 30:50 Okay. 30:51 All right. 30:51 So... 30:53 What about illnesses? 30:55 Is there anything going on with you? 30:56 I mean, you know, high blood pressure, heart disease? 30:58 Well, my doctor did say that my blood pressure was up pretty high, 31:01 and I'm trying to get it down. 31:02 All the medical bills and the side effects. 31:04 All this can add stress and worry. 31:07 Now that person standing there, and as we're talking through, they're 31:11 seeing this cup get full. 31:12 Right? 31:16 Do you and God have a connection? 31:19 Well, it could be a little bit better. 31:21 Really and truly, when I go through a lot, I don't even talk to God. 31:25 Mmm. 31:26 Mmm. 31:26 Okay. 31:27 So the cup is full. 31:28 What about finance? 31:30 Oh, my goodness. 31:31 Well, you say, is everything good with your bills and stuff? 31:33 You have two months left at the end of the money. 31:37 Okay. 31:38 The person still standing there. 31:40 Now, they're holding the cup. 31:41 They're holding the cup. 31:42 Right. 31:48 He weighs everything before it comes your way. 31:50 So now this is measured. 31:52 Yep. 31:55 He is. 31:56 Precise. 31:56 So not just measured. 31:58 He weighs. 32:03 Oh. 32:07 Okay. 32:08 God said that's too much. 32:09 That's too much. 32:10 Okay. 32:14 No, no, no, no. 32:15 We can get that. 32:16 We can get that down a little more. 32:17 He's measuring it. 32:23 fair. 32:24 It's not fair. 32:24 All right. 32:25 So let's look at, Okay. 32:28 Maybe one more. 32:29 One more. 32:29 One more. 32:30 Okay. 32:30 And then that's good. 32:32 Okay. 32:36 person and we said, God has measured and weighed your life and 32:40 everything going on with you. 32:41 All those things you talked about. 32:43 Yes. 32:44 Everything. 32:48 We have had situations where we've done this presentation and a person 32:51 just started crying. 32:52 Right there. 32:53 Right there on the spot. 32:54 All the things that you talked about, that's what I'm going 32:56 through. 32:58 I'm over the top with this. 33:01 And I don't even know why I came up and I don't know why you guys are 33:05 talking directly to me. 33:06 And of course, that just brings everything in. 33:09 That God does, He does measure in way. 33:12 Anything that we're going through is just by chance. 33:15 And if we can always think about the fact that God says, is this 33:18 enough? 33:22 But you don't know you can handle it. 33:24 But if we take the time to go back to the Father and ask the Father to 33:29 be with us, He can actually empty this cup back out. 33:31 Amen. 33:33 So, here's the thing. 33:35 So therefore, that's a great illustration. 33:36 Whatever happens, whatever comes down the pipe, we can never say, Oh 33:41 Lord, Lord, Lord, this is too much. 33:43 I can't handle it. 33:44 No, that's a lie. 33:46 1 Corinthians 10.13, the Bible says that He is faithful not to tempt us 33:53 more than we are able to bear. 33:55 But will with the temptation make a way of escape? 33:59 That's a promise. 34:01 And that's one of the promises that we may 34:05 There's a powerful statement in Thoughts for the Mount of Blessings 34:09 page 101. 34:12 Because there are people out there who are stressed out and they're 34:16 worried. 34:19 page 101. 34:22 When we... 34:22 Now, listen to these words. 34:23 This is just so... 34:25 When we really believe that God loves us and He loves us and He 34:31 loves us and wants to best for us, then we will cease to worry about 34:37 the future. 34:39 When we really believe that God loves us, we will cease to worry 34:44 about the future. 34:45 So, if you read Matthew chapter 24, all these things coming up, wars 34:50 and rumors of wars and earthquakes and pestilence, there's going to be 34:53 a whole lot of things that we can stress out about until the Second 34:56 Coming. 35:01 stress spiritually. 35:03 So, this right here is paramount. 35:06 This lays the foundation. 35:08 That's the study I just quoted. 35:09 That's a 10-page study about stress and diabetes. 35:14 We can have a plant-based diet and exercise, but we're stressed out, 35:19 worried, and therefore, it's going to impact our diabetes 35:23 tremendously. 35:24 So, this is one of the first things in defeating diabetes helps to 35:28 manage our stress and take it to the Lord in prayer. 35:33 Oh, what peace we often forfeit. 35:37 Oh, what needless pain we bear because we do not take everything 35:41 to the Lord in prayer. 35:42 That's right. 35:43 It's trusting Jesus. 35:44 Yes. 35:49 if we just sit, we argue, not argue, we fuss with God about the 35:53 trials and the tests. 35:55 God, why do I have to go through this? 35:56 I don't understand what's going on. 35:58 But if we can get up and count the blessings each day of what God has 36:02 done for us and look back at how he has brought us through tremendous 36:07 times, the things that we never thought we'd get through. 36:09 When we think about that, that begins to build up the foundation. 36:12 That's right. 36:14 So, we need the trials because the trials make us strong as we're 36:18 going through the next testing. 36:20 Eventually, you get to the point where you're like, whatever. 36:23 Go ahead on and bring it. 36:24 I'm good, I'm good because you got the scriptures, you got the music, 36:28 you got the experiences, all that is going on. 36:31 Okay, so that's the first part. 36:32 We want to get that out of the way, all right? 36:34 Not get it out of the way, but make that first and paramount. 36:37 Foundational. 36:42 finish up our presentation for this evening, the second part of it, is 36:47 now we need to talk about nutrition. 36:50 When you talk about diabetes and nutrition, there's one word that 36:55 comes up. 36:56 That word is carbohydrates. 37:00 And so, I remember my teacher, a grade school teacher back in the 37:02 fourth grade, she told us, because we kept asking our teacher, 37:05 teacher, what does this word mean? 37:07 What does this word mean? 37:09 So, our teacher told us in the fourth grade, she says, class, if 37:12 you don't know what a word means, take the word apart, try to define 37:18 its components and then put the definition together. 37:21 I've been using that for over 16 years. 37:22 That's a great teacher there, yeah. 37:23 So, carbohydrates. 37:25 Let's first understand and define what does the word mean. 37:32 Carbo is short for carbon, a basic element used for combustion, 37:39 carbon. 37:41 So, we need energy for combustion, work, play, et cetera. 37:46 The other part of the word is hydrate. 37:50 If a person is dehydrated, that means they have a lack of water, 37:56 fire hydrate. 37:57 The body is 65% water, hydrate. 38:02 We need energy, carbon. 38:05 Therefore, the body needs carbohydrate. 38:11 You follow me? 38:12 A lot of people say, oh, I'm on a low-carb diet. 38:15 Do you really know what you're saying? 38:18 Carbohydrate. 38:25 of carbohydrates, all right? 38:28 So, I have my wife, because this is her part of the presentation. 38:32 I'll be interjecting some things as well. 38:35 So, let's look at the very first type of carbohydrate, which is 38:46 what, honey? 38:51 carbohydrate and tell me what would be, if I say to you, the very first 38:55 one is simple carbohydrate. 38:58 Simple. 38:59 That's number one. 39:04 foods do you think would be in that group? 39:07 Simple carbohydrate. 39:09 Something that's not maybe man -made, so something like that. 39:14 Non-processed? 39:15 Yeah, non-processed is what I mean, yeah. 39:16 Okay. 39:17 All right. 39:19 So, simple carbohydrate, Genesis 1, 29, and when we look at that, it's 39:25 the fruits and non-starchy vegetables. 39:29 Everybody sees that word simple and they think that's going to be 39:32 something other than that. 39:33 Is it fruit? 39:35 Fruit and non-starchy. 39:36 It is considered a simple carbohydrate. 39:38 Simple carbohydrate. 39:39 That's the umbrella. 39:40 Fruit, the first food group mentioned in the Bible, is fruit. 39:43 It is. 39:52 asparagus, non-starchy, yeah. 39:53 That just means that those foods don't create any kind of a 39:57 thickness when you cook them. 39:58 Like potatoes would be considered a starch. 40:01 Or rice. 40:01 That's right. 40:02 That's starch. 40:03 So that's simple. 40:04 So that's simple, okay. 40:05 Now, what's the next type of carbohydrate, energy, hydrate, 40:13 water, because bodies made above water and we need energy. 40:17 65%. 40:18 Okay, yeah. 40:19 Complexed carbohydrates. 40:20 Is that like your potatoes and your rice and your bread? 40:23 Pasta? 40:24 No? 40:25 Okay, okay. 40:26 So we got the complex. 40:27 They're chiming in, honey. 40:28 They're called complex because any food that you eat that takes a 40:32 longer time to digest or break down is called complex. 40:36 If you were to take that grain, a whole wheat grain, and stick it 40:40 under a microscope and look down inside of it, you would see a lot 40:43 of just like lines and movements going on because it takes a while 40:48 for the body to break down a carbohydrate that is complexed. 40:52 Okay. 40:56 that food to be digested. 40:57 Okay. 40:58 In that group. 40:59 In this group. 41:04 be? 41:05 That's not your bread and your pastas and your potatoes and your 41:08 rice. 41:10 different types. 41:12 Now we meet people who say things like I don't do no carbs. 41:15 I don't do no bread. 41:16 I don't do potatoes. 41:18 I don't do any of that. 41:22 Oh, okay. 41:23 Like wheat. 41:24 Whole grain. 41:25 Whole grain. 41:25 And legumes. 41:26 Yeah, and legumes. 41:27 Yeah, and legumes, please. 41:29 So that's the complex. 41:31 So now, so we're dealing with first the good. 41:35 Simple. 41:36 Now we're going to get to the bad. 41:38 Then we're going to get to the ugly. 41:40 No, I'm serious. 41:41 So again, just to recap, I'm going to make, this is critical. 41:44 A lot of people just don't understand this. 41:46 So the good is first, simple. 41:50 Your fruits and non-starchy vegetables. 41:51 Fruit and non-starchy vegetables. 41:53 And complex. 41:59 That's the good. 42:01 Now the next set is the bad, which is what, honey? 42:06 The refined carbohydrates. 42:08 Refined carbohydrates. 42:10 Now we're getting into When those foods are now processed. 42:13 Now we're getting into white bread, white flour. 42:18 White pastas, or enriched pastas. 42:20 Enriched pastas. 42:21 These are called the refined group. 42:23 Because now we're talking about, actually as man, we've gone in and 42:27 changed it up. 42:27 I don't want no whole wheat. 42:29 I want white. 42:30 So when you switch these things out, now you're talking about 42:33 taking away the major nutrients that these foods have. 42:37 There's a difference in a whole wheat bread than a white bread. 42:41 Interesting though, because as far as you said, enriched. 42:44 That sounds positive. 42:45 It sounds good. 42:45 Also it's enriched. 42:46 It's infused with something better. 42:48 But it's actually not. 42:50 If I gave you 25 dollars and take away 20, do you feel enriched? 42:55 No, I don't. 42:57 So one of the things about doing this process, that one of the 43:01 things that creates the pancreas to produce insulin, is chromium. 43:06 It's a micronutrient chromium. 43:09 When you enrich whole wheat, you remove the chromium. 43:13 Therefore, the pancreas cannot produce insulin as it should. 43:17 That's why this is the bad. 43:20 So the refine. 43:22 We got the good, simple, fruit, non -starchy vegetables, and the 43:29 complex, the goose and whole grains. 43:31 Now you have the bad, refined carbohydrates, and now the last 43:37 group, you have the ugly, which is what, honey? 43:41 Ultra-refined carbohydrates. 43:44 Ultra-refined. 43:45 Ultra. 43:45 What would that be? 43:46 Okay, go ahead, honey. 43:48 You ready? 43:49 You ready? 43:51 Cookies, cake. 43:52 I like cookies. 43:53 Ice cream. 43:53 Pies. 43:57 Let me, okay. 43:58 Honey? 43:58 Okay, his glasses came off. 44:01 They did. 44:06 got a little, they're upset right now. 44:08 They're like, they're like, No, no, no. 44:10 I'm not saying you should never eat these foods on occasion, but these 44:15 foods have a high degree of, they classify ultra-refined by the NOVA 44:20 classification. 44:22 They have a high degree of sodium, salt, sugar, and fried foods with 44:29 additives and preservatives. 44:31 This constitutes ultra-refined. 44:35 In other words, simple term will be called junk food. 44:41 Now. 44:42 And some people live on that. 44:43 Absolutely. 44:49 refined. 44:50 Absolutely. 44:51 This is the worst of the carbohydrates. 44:54 The ultra-refined, it has a tremendous impact on diabetes than 44:59 any other group. 45:02 Even worse than eating meat. 45:06 Ultra-refined. 45:08 Because it turns glucose, blood sugar quickly and goes into our fat 45:13 cells. 45:15 So therefore, you have the ultra -refined. 45:17 And then also, when people say to us, I don't do carbs at all, we 45:20 say, well, if you go back to the Bible, first chapter in the Bible, 45:25 God speaks about the diet. 45:26 He does. 45:31 Well, when you think about that, you're like, wait a minute, hold 45:33 up. 45:39 Guys, listen up. 45:40 Diet is carbohydrates. 45:43 Genesis 1.29 and Genesis 3.18. 45:46 Now we need to move on. 45:47 So therefore, now having said that, now we're going to say the same 45:51 thing. 45:56 So here we go. 45:59 So now you have, I'll make sure the camera picked this. 46:02 I'm going to keep this foot on this table. 46:04 So make sure the camera picked that up right there. 46:08 Let me just move this foot like this. 46:11 Yeah, there we go. 46:12 Okay, yeah. 46:12 Like the guy. 46:13 We have the bloodstream. 46:14 So here we have the bloodstream. 46:18 Inside the bloodstream, the bloodstream is carrying glucose, 46:24 blood sugar. 46:25 All right? 46:26 Where it's supposed to be. 46:28 So the person just finished eating complex, simple carbohydrates. 46:33 So now this glucose is in the bloodstream. 46:37 This glucose that's in the bloodstream doesn't need to stay in 46:41 the bloodstream. 46:43 Otherwise, it can damage what we just talked about from head to toe. 46:46 So this glucose need to go into our cells. 46:54 Because the glucose goes into our cells. 46:58 Every cell needs glucose to survive. 47:03 It's energy, right? 47:05 It's energy. 47:06 The brain's main food is glucose. 47:11 The brain only weighs 2% of the body. 47:16 Yet, it demands 20% of the glucose. 47:20 The muscles need glucose to function, whatever. 47:24 So therefore, but wait a minute, we got a problem because this door is 47:31 locked. 47:39 key. 47:41 Guess what? 47:42 In God's infinite wisdom, God also manufactured the key. 47:50 Insulin. 47:50 Insulin is the key. 47:51 Insulin is the key. 47:54 It's with this bloodstream. 47:56 So now the insulin goes in, unlocks the door to the cell, and the door 48:04 opens up, and now glucose can go inside the cell. 48:13 It needs to stay inside the cell. 48:15 Now it's off the table, so the camera didn't pick that up. 48:18 The thing about this is, this is so critical. 48:22 Because if not, since the brain's main source of fuel is glucose, if 48:29 there's not enough glucose in the brain, then you can have 48:32 depression, confusion, unbalance, even signs of Alzheimer's disease. 48:40 That's why Alzheimer's disease is sometimes known as type 3 diabetes. 48:47 I hadn't heard that. 48:48 Yes, that's why the key is very critical for that to take place. 48:54 So you mentioned before we on air, Greg, about what about type 1? 48:59 People who are type 1 diabetics, they don't have a key. 49:05 They're born that way. 49:06 Well, it could be, or in childhood, that's why it used to be called 49:12 juvenile diabetes. 49:13 Sometimes milk, protein can damage the beta cells, but sometimes when 49:17 those are type 1, which is less than 10%, they don't have a key. 49:21 So unlock the door. 49:24 So they have to go to a locksmith to get a key made for them to open 49:28 up the cell door. 49:29 We talk about that as well in the conference, but I know time is just 49:31 about gone. 49:34 Exactly, that's the key. 49:38 So therefore, the main thing is that simple fruit non-starchy 49:44 vegetables, complex whole grain and legumes, and then the key goes in, 49:52 open up the door, and the glucose goes in, and then now the glucose 49:56 goes down to its normal level, therefore we don't have no problems 50:00 at all. 50:04 carbohydrates and everything, where it just goes right along. 50:06 Right, that's the good, but not with the bad and the ugly. 50:09 Right, so we're going to move more to God's original plant-based diet. 50:13 So if I have diabetes, say, type 2, can it be reversed? 50:18 Yes. 50:21 Can that be reversed? 50:23 Absolutely, absolutely. 50:24 Lifestyle changes. 50:25 Yeah, yeah. 50:31 pancreas, when you're not even producing a key with type 1, 50:36 there's some things now, that's where herbal medicine comes into 50:39 play and actually goes in and manufactures new keys. 50:46 That's incredible. 50:48 Botanical medicine. 50:49 That's amazing. 50:54 keys made. 50:55 Look at God. 50:56 Yes, yes. 50:57 All right, anyway, time is just about gone. 50:58 So what we're going to do next is we're going to go through, now this 51:02 is a six-question test. 51:04 Oh, we have in our quiz. 51:05 We have a quiz, yeah. 51:06 I'm looking at my clock here. 51:08 Six questions, whether or not a person may be a diabetic or may be 51:13 pre -diabetic, all right? 51:14 Six questions. 51:18 Jill and I don't really want to be on the spot just by ourselves. 51:20 You join us, okay? 51:22 Yeah, okay, yeah, okay. 51:23 So now, of course, the American Diabetics Association has an 51:27 assessment test too. 51:29 But I think this is going to be a little bit better because with 51:32 these six questions, it's based on lifestyle, all right? 51:35 So here we go, all right? 51:37 So let's put question number one on the screen, and then I'll read the 51:40 question and then we'll go from there. 51:41 All right, question number one. 51:44 At 100 points, if you feel stressed and or tend to worry a lot on a 51:53 consistent basis. 51:56 So either 100 points, if not, then it's a zero, all right? 51:59 That's question number one. 52:00 We just talked about that. 52:01 It can impact diabetes. 52:03 All right, let's go to question number two. 52:04 Here we go, question number two. 52:07 At 100 points, if you regularly consume refined carbohydrates. 52:16 And again, for example, what would that be for someone at home? 52:18 White bread, white rice, enriched pastas. 52:21 I always thought about even adding another 100 points if you add ultra 52:25 -refined. 52:29 -refined 100 points, all right? 52:31 Question number three. 52:31 Let's go, question number three. 52:32 All right, here we go. 52:35 At 100 points, if you do not routinely engage in any type of 52:42 physical activity. 52:44 Now again, this is interesting. 52:47 Physical activity opens the door to the cell without a key. 52:54 Does it really? 52:55 Oh, wow. 53:01 That is amazing. 53:03 Physical activity. 53:04 That's great. 53:10 points. 53:12 There's no, you know, even the American College of Sports Medicine 53:16 updated their review about even engage in some type of balance or 53:21 flexible, routine, whatever. 53:25 Anything that moves the body, all right, don't add 100 points. 53:29 But if you don't have any type of routine education, routine physical 53:33 education activity, add 100 points. 53:36 All right, let's go to the next question. 53:38 All right, here we go. 53:38 Next question. 53:39 Okay, add 100 points if you normally go to bed after 11 o 53:46 'clock. 53:47 Wow. 53:48 The longer you stay up late at night, the less the pancreas 53:53 produces keys. 53:55 That's incredible. 53:57 All right? 54:00 But the longer you stay up, it's going to increase the risk of 54:03 diabetes. 54:04 All right? 54:04 All right, let's go to the next question. 54:05 All right, here we go. 54:06 All right. 54:08 Add 100 points if you typically eat your last meal after 7 p.m. 54:15 The later we eat, it disturbs our sleep, and the quality of sleep is 54:20 at a low quality and increases the risk of diabetes. 54:24 All right? 54:25 Let's go to the next question. 54:26 All right, here we go. 54:27 Okay. 54:28 Now, this may sting a little bit. 54:32 At 100 points, women, if your waist is 35 inches or more, men, if your 54:42 waist is 40 inches or more, women tend to gain their weight in hips 54:47 and thighs, men in the stomach. 54:49 All right? 54:53 So the waist right here. 54:54 So any time the waist is large, it increases the risk of diabetes as 54:58 well. 54:58 That's amazing. 54:59 So do all that. 55:00 That's the sixth question. 55:01 If you add that up, if you get at least about 300 points, you add a 55:05 moderate risk. 55:06 400 points, high risk. 55:09 500 points or more, extremely high risk that you may be either a 55:16 prediabetic or a diabetic. 55:19 Of course, go to your doctor and find out for sure a foster blood 55:22 test. 55:26 know it and has never been tested. 55:28 That's why we did that presentation right there, those questions. 55:32 All right? 55:35 ahead. 55:39 stress, right? 55:40 I do think that I'm stressed quite a bit. 55:43 So I put that down. 55:44 So 100 points. 55:44 But after that, I didn't... 55:46 Yeah, so you're a very... 55:48 But I still need to work on the stress aspect though, right? 55:50 Because stress, like you said in the very beginning, that's a big 55:52 part. 55:55 It's good to eat a plant-based diet and have regular exercise. 55:58 Exercise, yeah. 55:59 Okay, yeah. 56:00 I had 100 as well. 56:01 Okay. 56:02 Oh, good. 56:05 So this is good. 56:07 So we'll have to work on that together. 56:09 That's right. 56:13 So absolutely. 56:18 Curtis and Paula Aikens. 56:19 Maybe you're dealing with diabetes. 56:21 Maybe you have questions. 56:22 Maybe you want them to come to your church or community. 56:25 You can email them at cakens.scc -sda.org or you can call them 56:32 That's 256-683-5198. 56:38 That's 256-683-5198. 56:43 We've got a full second hour coming up. 56:44 We do, and talking about that phone number, Curtis and Paula, they can 56:47 actually reach you on that number if they have more interest in the 56:50 retreat center and supporting that center because what you're just 56:54 teaching us right here today is just what you'd be teaching, stuff 56:57 like that, at the retreat center. 56:59 So praise the Lord for that. 57:00 We have some upcoming events. 57:03 We don't have time for that. 57:07 So I'll be going to the next couple of months. 57:10 Got some great things in the kitchen, too. 57:11 Go ahead, Paula. 57:13 Mexican cuisine. 57:16 carbohydrates, we're going to actually take and put them to the 57:18 test for the complex and the simple group. 57:21 Mexican cuisine. 57:22 We're going to be doing some mock steak tacos. 57:26 We're going to do some Mexican rice. 57:29 We're going to do some guacamole, some black bean salsa. 57:34 Amen. 57:35 Simple and complex. 57:36 We love you both. 57:37 Thank you for being here. 57:38 Looking forward to the second hour. 57:40 We will see you next time. |
Revised 2024-09-05