El Podcast de Marco Antonio Regil - 030: El alto precio de la comida chatarra, con la Dra. Lilia García

Episode Date: November 24, 2013

La Doctora Lilia García, experta en nutrición y manejo de la edad habla de algunos de los ingredientes más populares en la comida chatarra: Jamones, salchichas, etc. ¿Cuál es la diferencia entre alimentarte y nutrirte? ¿De qué están hechos los embutidos? ¿Por qué son cancerígenos? ¿De dónde viene ese color rosita y por qué les gustan tanto a los niños y adultos? ¡Aprendamos juntos sobre este tema tan importante!

In the episode number 30 of Regil Radio us to campaign a doctor Lilia Garcia, expert in manage of the edad, medical, of Guadalajara, that has been with us and we've been

about the food chatara and of the carol that the food and now we're to talk to something that's quite

people consume, the embutied, what are there in there really food in them, it's really a pain to pay the

price, provocing, it's really that are cancerinous, Kedate with us in this new episode of Regil Radio. Welcome to Regil Radio,

the podcast of Marko Antonio Regil. Here we are on the podcast this program of radio in internet dedicated to

the growth mental, health physical, emotional, liberty financial, relationship, all what has to do with with a better

life. And one of the podcast, that's a better response, Tup, one of the episodes that the best was where my

dear friend my dearer, the doctora Garcia, where we're about the food, of the food,

chatarr, of the food barata, salekara, and the thing was the sugar, that was like

a petition of you're to continue with this thing, that is really inagotable, is to

get to from the Dr. Lilaara Garcia, expert, in, how is the termine

specific, doctora, is anti-invegecission or how How is the, how is the thing? Well, over

all we say age management, more than anti-emegeetement, but are about the care of the health

that are that they're that they're that they're that's true, but if so it's to be

to beheceser more less less exactly. It's to manage your, putting

to put a life to your years, I'm here, romantic and very good. I like, me

got, me got the idea. Oh, yeah, Doctor, thanks, my, for being to start to know. Uh,

uh, this to the uh, here from the Angeles. Like it's like it's free to in Guadalachara

yeah, yeah, it's all in the winter, but I go, yeah, so they're, you know,

yeah, you know, yeah, so is that this beautiful, very, very, very, very, very, so it's not

any, no, it's not being being back, back, the temperature, we're just, we're getting from the

where they're so it's free and they're oh, that's so climate so more

really. very good I'm going to I'm going to I'm going to I'm going to here in Los Angeles yeah see

yeah so frit but well yeah so I'm going to get yeah I'm going to going to

the time the food the food was the last few several years that we're very

good response the people very good good great enough of the You recommend that they'll

and listen. It's in our menu of podcast and I think I'd like to continue to with this concept

and give more more culture, more education to the people, because the majority of the people, well,

we know, when we're when we know, that one of the other the food that much

when I was when I was really, and me was definitely with all the salchichas, no?

I grew, I'm eating in the morning eggs with hamon, and then the hamon of pavo, that supposedly was more sano, but this theme of the embutied,

tocinos, salshichas, hamones, that are so accessible and are present in the diet of millions and millions of people, like something, like, of a consumer daily, no? Yes, yes, yes, it's very common in the diet of any country

of a person. What do you think of that? What do you think of that? As an expert in nutrition, what is, the, the embutied for you, are part of the food chatara, or no? What do you?

My opinion personal, taking into the embutiedos, is negative and cause a impact negative to the people that they're

that they're talking about in the podcast pasted, is that we are very robotized in these times and the

manner of how is promoting the nutrition, that you just is promoting the nutrition is just

just to promote the So, that's two things very different, is very

different, because what is the is actually without to attack, to the businesses,

but what is that your product is that their product, it's a cost of what it

so my opinion, and to all the people that are listening, is important

to send the message to be important-a- to make a good decision the hour of having a plato in front of you.

We all have the capacity to say or no, always when they're in the conscience of what is entering to our body. The embutied, in my opinion, for what I, I never have visited a, an, an enterprise or those fabric, or those produce,

I want to be very, very honest, but I have information, and fideigna, of how they prepare. And it's something that is the most processed of all the

type of the things that's the sobra of the of the of the

of the of the other what the little to a animal after after

they're to get to certain types of different of the and what

is going and what is going to and what is what you do you do

they're they not a matter that's not a good more than

for our children So this I think that will cause a much impact in many people in many minds in many families

and obviously that our intention you and my always will be to talk those the hogare, the heartences for that people

change from bad to bad. A me me interest. Yes, for the I'm interested

because as I think I'm because I'm thinking I'm not, you know, I've grown eating salsa a minute

that's obviously of an home where not the consume the carnes, but what the new

of the world no come salchichas, hamones, hamburgas, tocino, that's a very much

a common. And all the days, all the days. It was my mom, me, I said,

we meanies, me said, my, my, my, my, my, my, hit, my,

my, my unies, so that's that was my dinner, that's the other podcast took us

the time the sugar and the salsa ketchup that's included in the the

high levels of , not, no, no, no, no, no, was a surprise that in the adolescence I began to have problems of overpeas. I explained,

I started to, I'm, I'm, I'm going to be my peso, because, because you do addict to those things. It's true. You're doing,

re-tomando a little for the people that not, no, no, no, no, not, not, not, not,

not, not, it's the, that's, the deno, that's in the mess, of all the cases, that are,

the, uh, the, uh, retomando, this time, obviously, what you

you just you just I'm I'm going to my time about about about how you're going to you know

no, because since that I remember because I'm I'm, I'm a memory until, no see,

I still doing eating salschichas ago, so I was five years before to make me vegano,

I was the partios of basketball there in Phoenix to be to see a Phoenix Sons and me to me

come yeah a jumbo hot dog and I mean no so no so me quit

the the the custom after that until I mean I was vegano.

But I'm embutied all the life. And then I did the diet of Atkins that said

that the embutied were good and the and the eating salchichas and I'm a tocino.

I was super carnivro and super embutied. I was I'm very bad. Exactly.

Exactly. That's a thing that is a important that we're not for the people who

say, ohles, that all is all is bad well, let us the

part. The embutido obviously provien of the and the and the the

kind of a source rich in protein so the embutio has

or not have nutrients have or no have things good

obviously yes because it has a derivative that is important

because that our cells contain much protein so

the embutio has a quantity has a piece

of protein so obviously obviously like is a

reality, no, no, not, not, I can't talk to say, you know, is that it's that's that it's not really because I'd be mintyendo if, if really a me confronter to someone, and me said, a bit, tell me, the fact, then, obviously, if it's

not, it's gonna attack to the market, because I'm saying, is that is that it's a good source of protein, but, to be, let me, let me, let me, let's for parties, there are elements that are very, very

very rich in something, but the contraparte is that are very nocivos in the in the rest. We're going to put as a example, the fruit, the papaya. It's a very, is an element that has the papayina, that is very good for, like, like, and it has enzymes digestive,

that are more easy the transitory intestinal and you desintoxiccant, but it has a much sugar and has a lechita that also is peggosal for the intestino. So, not all of it is good. For that not

it's a time and so that there products that there are products that but it's a

much that is a lot of distinguish it. The part of proteica in an embutied but not the

point ideal because not to do a flower of to get to make the part negative that has

what we're to about, that's process for the process for the person to to get

to the image of a salchita in a hot dog that's it's a very good

I'm I imagine when you you know, I'm when you go to your hot dog

because the salchita is in question a flavor, also that's

really really so you then you you're so you the bomb atomic

that's that's that's that's that's accumuland that you're

that's accumuland the cancer and all the other that you produce, the product that's the product provienes of

the pulmon of a destino of an organo of an animalito that they were they're and processed

or they're reprojured the substances and products type chloros for disinfecter and then also also

also also also they add in the in condiments and it put into

a of a kind of a space like a bolzita to put

form of a sausage. So, imagine you just, it's, it's, it's there

the controversy of, then let's it's, it's, it's it's what, it's what

we're going to start to get to get to me, that I can't get to

that I'm saying, that's a fact of that's a very accessible, because it's very accessible,

to come to make a rebanada of hamon or comeer to a salchiche to get that fente

of protein, to have to have to be a preparer where you're going to have to be a form of molecule, of other quality, that is more supremac, that not you're

intoxicating and that is reallyarily is assimiland and not you and not you are doing with all the other in what he's

remoho, right, as we've about about about the embutied. So, if you

me says, right, that you're saying, what is the opinion, if a me if you're

well, or is bad, well, well, but obviously I'll I don't think that is malissimo, because I don't risk to be eating a

food that, apart of all, has much time in a refrigerator. And I'm understood in the supermarkets that those congelans, because they're in, in, in packets of two, three kilograms or more, and for

so when they're in a discount, you're going to be very so that, that's a, of that, that's, a, a, five, six months in the congelator, And it's so they're to get them to get them to

get them to get them collectively. Wow. And saying that the animalito also also had much time

of that he's here in this planet and that's what the people call it a limit and that's with what they're

to get to the children. So, so for me not an food and for me my opinion

is that is something about, bastante, but I'm the process for what, what I've

learned, and what you're reaffirming me in this moment is a process that's that's a bad from the beginning to the final no? So,

from the, from the form in that those animals are created, because those create with violence, they injects hormones, hormone of cresimient,

they put, they're, they're, they're, they're, they, things genetically modificated,

for that, for that's more about to produce those graces and that endgore the animal more rapid,

so it's all in a form artificial and cruel. And cruel. and cruel. And then the matadero

yeah no said, that's horrible. And then this is the embuttid in particular

is what you say is the sobra of the sobra. I've seen videos in internet

of how they're they're they're you say chlorophyla that you do you

make them with chlorophil with no those meten in cloro in cloro

in cloro so the carnes does to count that they put

in a kind in a specific formol, a disinfectant for carnes because that

carne is what's what's over of what sobrough, so on what he's over, so like thereiners of chatarra for autos, for metal, for copper, exist in the

market, there, who can't get the chattara of the animal, of the, because that's reutilize and

it's recital and finally, it has to be to sell, then the product final of what is the the, the, the, the, the, the, the, the, the matanza of these animals,

that's a industry, the product final is the embutido, because no, not just we're talking about the hamocito of pavo, desgrasado, and blah, blah, blah, without, we're not, we're, we're talking about this, we're talking, we're talking, we're talking, we're talking, we're talking, queso, case, that's a puerco. Ah, that's a hamon, if it's a, yeah, so much, much, much, much grass with tocino

or the bolonia, no, more or more than it's like a same texture.

It's like a texture of a salchita more yeah, I'm the same.

Yeah, the pepperon and all the thing to do it has to a

car super pressed that has the rest of the rest of the rest of the

rest of the rest of the animal processed and that they put in form

of a dishish and then then even, even the kids you know, and the

people are with desperation when when they go to the part of the food of the

part of the part of the meat is really the most so much hygienic and the

most badgiene in question of that you can't consume I'm

I'm sure to say what you do you do you do you about

to comment about how since before it before this

already me would we would we because it is, it's impressive

from where the industry to commercialize with animals for their, for your, for your so me,

me, me, me, me, me, me, my consulta,

like if were at my level universitario. First, we have to start to understand to

understand to the patients, to the person, to that, that that, that this type of the element

is going to deliver the cholesterol, the triglycerides, they'll have to be to get a much much their risk,

and when they, because much a person, they're really and they don't they do they're delicious and

they're they're part of their own or their modus living on a day and it's very

difficult to make the message in your cerebr of they're to start abandoning.

So, no me met so rapid in give the information of where it's

the process as the process, as or in the places that is summamente commercial and for the people that process it is normal, but from there comes all, and it's very important to the people

that we interest, that we have consient to to be able to share this information, but really there are patients in which I me cost a much work, that they're just a lot, because it's addictive, apart. Because because are addictive? What are those ingredients

within the sals, hamones, salamis, that you are addicted to this this, this, this, this, this,

this, this, this, this, food, especially we have to know that

exist in the, the, the past the that is where it's where it

is where it's when we we're, we use, we use, the we're,

the that more people, they're more they're more, obviously,

obviously, not, when we they're they're to get to levels of

the flavor our topilas just don't they're going to accept so easy a

a guiseado that not sep sufficiently a salt or an water

fresh that not sep not sufficient that our our our kind of

we're going to augmenting as the food and these these products

have many condiments occulted are very processed and

are is altered its flavor because the carnes are very and obviously are of visceras. So, they're a percentage of a carne

and they're a percentage of visceras. So, viscera. Aclarimus that are the vicariesors for those are the

more or less have the idea that are the visceras. What are? The visceres for the people who

don't understand are those the organs internal of a person of a being

the heart, let me see, the intestine, call me's the call me all the organs internal that can't use and be consumed that not contain cartilagos or that can't

be detected as to the paladad all this is to do you do not use it. It's a mess with with the meat magra, the carnet that provine of the muscle and that no has that a greata, it's it,

and generally this is what in the industries, and, especially restauranteer, no they don't they're not the

last one of a little industry of a restauranter that's a bit of all the type preferre to buy what

is the most peried by the consumer in a restaurant that are the so the courts no. So,

so obviously is. But it's a restaurant this of a certain level, but the

restaurants of food rapids and they're all these stuff there's where it's

mostly. Almost all what is precisely that is that mixed what's over. For that

it's a molded. For that it's a molded. All right. All right. All,

all, all. The embutied, there are some embutiedos that I've seen in the

market, that are for example, Ross Dix, or that are, this, hamon serrano, or that are

other type of hamones we're talking of other type, in this case we're talking about

that not is a more, is processed, but is it done the cut

very, very, very, very, the, of a cut of a hamon

that comes now so, now is that is processed the embutido that is

it, I do, I was I, did my research, and I waske

and it means, like when a pacharro guard things in his

coyo, guard food, in the there's the word embutied,

so is met, is the food into of something a tripa. So it's

like entripar, like you're in-trip, like you're in food, especially, a meat, codimented, into a trip. Like, like,

I'm masticard to do you, like the pariah to eat a cras, but the buchel it's in... Oh, God,

me. And there, it's, of, that's, to do, do that, but, you do,

you do, you do you, after a process. And then the gregs, and they're, and they're all,

and they're they're also and they're and they're chemics, saborizantes artificial, all these things that

saturate of the flavor in form artificial, the embutido. Regressando to the question that is doing,

because it can be addictive, because, obviously, it's a flavor, and when something

has a taste, you get a bit and you get a more, for one other side,

and for other other side, because, acuade, what we've said, the best the body,

when you are consuming when you are accustomed to our to consume every

every that we give us asucare discolately our body not distingued

if is coming the normal or if is coming less simply is

it is going to to the levels to we we're we

we're so these products have also their good

dosis of arinas, because not all is the kind of we're just a good with a good margrey,

that also not the more quality, but apart they put cereals and the cereals and the cereals,

or yeah, or yeah, or yeah, of any other type of other type of other type of that,

this, to give you really, like a really a fidegna piece of the carne

that no has been more than it, and not that's so, it, has a mixture of

the So obviously, when we come we're doing things very arinoes, our brain our brain is

asking us because he is used to to be able to their umbral to the sugars, then you know

you're not you conforms with a salsae, you conforms because your body needs a

more quantity. No is the diet that you said, that some once did you

that, in my opinion, well, the opinion, well, it's a diet that, but the

embutied not should be used because it's a good with the diet but I'm

because the diet is an alterer. So, if it has and if it has substances that

are what propone the diet is, they're being there's an so, so the

products so, uh, uh, they're making that the people

are asking so, but every five minutes other sarchich

and other pedus of hamon and other piece of hamon. Apart,

the really, they put in colorants rosas for to make more them more

of attention and that's also is also something something for the thing. It's

be beautiful and the little and the color rosita that's the color rosita

that you a salchita, no is natural. It's a is a picture artificial. It's a

colorant and the embutido is artificial so is an imitation where I'm

doing something that's something that I'm going to be not so it's all artificial.

And it's a lot of what I've read in studies and in the documental this that's

forks over knives that's tenedores in the little of the cuchillos,

that was created by medical in the United and in China that

I think a, I think a, I think they're about the embutions are ultimately

cancerigenos that create acides in your body what what facilita

the the probability the presence of the cancer or detonate. Exactly. Exactly. So, if we're going to do a little minutious, over all the risks and all the damage that cause, you can't find muchismuchos

medicals, actualized, and of universities and of hospitals, prestigious in the world, where if they're affirmed, all the disadvantages that has to eat, to eat, a derivative of this type. That's what you're

saying is very important, because that precisely in all what they're remodied or all the condiments or substances that they put, for that they're in that consistency, or for that they're in that flavor, or for that they've got all that durability, because it's a carny frie that's that

that's that it's that consume that easily, not necessarily that's to cook. So, those of these products occasioning an alto grad of acid in the body and all the people that are listening,

that know what, know what means, the grad of acidity in the body is altamente

cancericen promue the DNA of the cellul for that there's a decontrol

or a discontrol in the production of the cellulas of cancer so

the people we're to be the most alkalalinos possible

so you can you can you can you

because so are some things are some things

is what is this is this of alcalino and And why have to be more alkaline or be,

to be acedic, could you? Could you be more alkaline or that specific? Yes, sure that is. The grad of acid is in a body, for example, the animals that we consume us continually, have a pH,

have a grader, just as if it was a limon or of alkalinity, like if was the bicarbonato, no, of sodium. So, then there are

to try to compensate, so, in what is the pH, metabolic for that our pH at that level is the most alkaline possible. It's very important to have to to have to go to acidity and the grad of alcalidity

depending on what the patient not is to be manifesting or clinically, so clinically when a patient is in front of a medical, what is the symptoms, what is what is what is what are manifesting. But, but many of the says, no, but much of this is not

who is acid or who is an alkaline. Simply, we have to procurals when, when we have a life cotidian. That means to say, I'm going to put a

example very of the majority of the people in a lot of the first that's the first people

take the first first thing in the morning. I'm not the people. The people the people,

coffee, coffee, is the first the aliment of the day, the first that one the person

to take in the morning is the coffee. The coffee is acid.

The the thing more acid that that exists. So when one person is a cup of

coffee, it's acidific your pH, and they're acidification. So one a pass of a coffee in

the morning promue that our cells piergan a degree of regeneration, our cells

good, our cells of our systems of the descent that is that is that is

a control in the regeneration of our person. is that procurant, that system that balance, is that procurant, for example, that the cellula of the

cellarer, be a cellular and it's regenerate as a cellular as a cellular that's specific for the brain or the cellular is regenerating, what does it is to say regenerate? It is that when the cellulas

is being old-a, those that are doing pum-p-p-pum-pum, those that are latient, each cellul of the body has different officio. So, the cellul of When it's

regenerating, when it's regenerate better when the medium is an alcalino. Because it's

a medium environment perfect. When it's acid, it's a much more rapid, it's more

faster than more rapid and also it's a cellular that is a cellular that is a normally,

is that not it's not the heart, but it's in the heart, it's

to generate an acceleration promovient that's a tumor in an organo, that not is specifically a cellula of

but it's another type of cellula modified and has much more more facility or has much more capacity to, to, to increase and to augment their acceleration, your production in a medium-acid.

So when we're, in, when we're just in the morning, we, we're taking a tass of coffee, we're promoting that that system, that balance,

that we're doing regenerate positively, that's a specific and that no exist a discontrol, when we're acidificing, we're trying to that debilite that thermometer that regula what we're in our system of defense. It's that when we're not going to our, we're alkalinized, we're still making us to that level.

So, the people who tenden a tendency hereditary to develop cancer is urgent that are you going to know what are you doing to do or what can't do to be alkalinize. A person that is constantly promoting their alkalinity

or that eat of those that are that favorizes in that level and, for example, of a sudden, is that strewned or not has been evacuar,

not to go to the bathroom because he took a time,

a day of the morning, that person that is a coffee with that's a

little of the acid in the intestino he will help to get

to evacuate. So, in those cases, not not a person

that is a person that do you a mind that that's that's

that's that's that's that is a marty for never, never in

his life to make a coffee or a event in a coffeeito this

well no no post nothing if you do you do you do

you do you do those processes and then it's

when there is when there is a bit the embutido the embutido is a

product that's a level of a level absorption as a capture our

metabolism acidific much our our our our our

our our many other other substances that are a lot of

that's it's a risk to start to start and our in our

our genetic in our our process cellular that that is

that we're that we're promoting the promoting that we

that we we're that we can be much the quality of you to interrupt the terrain

fertile to cancer, to the terrain fertile, to the acidificing your body, and to

eat all this chatarra, you're saying, here you have the little, you know, for that the

cancer's to develop, or that other other things are going. It's correct. It's correct.

It's correct. You're doing the things to the cancer to get a so. So, so it's

very important and for that we're that we do we're we're doing the the

other, you're doing the things to the other cellulas soanas, for that also

that's the cellula is like a, a quercpecito, is a mini-n- us-o-

so much, so the cellula, the envege is so that's with an age metabolic

very, very lent, so when I get, or attack a problem degenerative, it's

very difficult to be very difficult. So, so, for that many people say, is that

are very really, oh, well, it's very really, and I'm

me does ask, to eat asco, you know. Yeah, tripa, rinoes.

All the tacos, no, that's, there's, tripa, rinion, cessos, boch,

ojo, they put in there, a language, cachete, yeah, and so, and so,

you know, so it's true, that is, or not is, or of what animals, because they

are they're to say, it's of the back, and then, oh, oh, yeah,

oh, yeah, yeah, so, yeah, yeah, so, you're,

you're doing the terrain fertile, these and for the other other side, to eat fruit, vegetables,

this, take the, to, to, take the protein of the, of the, of the,

the, of the, it's going, a price very, very, very, very,

very, very, that's, too, car, of, the, the protein,

the, it's, too, processeded, so, so, so processed that,

that, that, and, that, and, and, and, and,

to, of the embutrivedos, the is that it will cost much

a lot of it's a not a protein of the very, very bad the quality

because it's a protein that's a alterate, or the protein visualize it like

a a a of the most of the more that has

a caskara like a a part of a so it's

a protein should be intact, it be to come we're we come a protein

provenient of that type of product that is it's just it's a minute

but what the quality of protein is not we don't we go to the finting imagine that

this hub of that I have I just a that is a body we're to give us microscopes

if they put in an assador and they they're to get to get a

dehydrate so it's it's so all pachichi she

all Fee and that's that is the protein supposedly that we're not going to

not be able but imagine the quality of the uh is like an example for that

it's like it's like it's like gasoline of the most bad quality and contaminated

and to to your car is to put to put putle liquid and

the lighties to the car no and then obviously

the motor is to start to It's daena. And the thing of the car, well, for the

most the car, it will beend, or you canvents, or you'll buy you. The thing is that you, you know, does that gasoline to your body, but your body, no, no, is the only thing you have, I don't know if exists or no exist a reencarnation, but in this

life, no, no, no, exist a possibility of going to give me another mark new, because yeah, yeah, I've got to put a bit of, I'm discompose, yeah, yeah, yeah, I'm

yeah, it's, this, and it's, it's horrible. Look, it's not appassionante, the really, the person's saying,

I'm going to to go to in the gymnasio and I'm going to put a musculos or muscular. And the thing of the

protein is so, so, so abundant and has many things that many things that many things

that we're in the mind when we when we're when we're talking about the protein is the

muscle. I'm just imagineate that the protein is the ladrillo with the you're

to build with you So imagine that type of protein, like just what I've said, the type of gasoline that you put, I'm visualized as the ladrillo that you're going to use to build your house.

So you can't do a part with the pejoren laddillos and without put the cemento in middle of every of every to be a solid, firm, and pass a hurricane and not it can't be a, a, a base

of a barb, a, a, a morrow, with the pears laddrios, without them to put them in middle, that the first

that you recarrague, That is the type of protein that we're consuming a base of these products. Also, that our proteins, our cellula, it's a base of protein, and gases, and liquids.

So, imagine that when we're, and of our whole our body, so, not just we're not just about the muscle, we're talking about the skin, of the organs internal, of the uins,

of the hair, all, all, what we're, we're, from the point of the hair, to the point of the leg,

the toe, we're protein, because it's what we're doing, what it's solid, and what it's consolid to, that if we're not, no, no, no, we, runpamos.

So, the skin, this, or the tissue. But imagine when we're using things of so bad the quality, then obviously,

starting by there, no, not, not, not, we're going to, we're doing to some, you know, some of, like if we're,

like, if we're, like, if we're, but, of, the, of the, the, I like

more your example of the house because the house is a place is a place is a place a bit

I'm a I'm a bit and the car or is a vehicle I'm a more like your example. It's like

the houses of the three cochinitos not you go to a house or you want to be a little

that's a and you're that's quite so that's that's of the three cochinito so exactly your house

your house your house of your house of that was it was of made of the made

the other of the of cement exactly is the quality of protein with that we do we have to alimentar and obviously yeah, in another program, we can

talk to the proteins because also help to synthesize muchism other functions corporal for being healthy. Look, I don't want to be so mal a on the part negative of the acidity and of the

alcalididity, because I'm not being at austodic. So, a remedy, padrissim, we have to give to give us the malo and you know what I'm it's what I'm

clear to say I'm clear of the end of the end up that the end upro you get to all the

contrary to what you have you have the bad carbohydrates has the sugars,

has the tases has the tisters to know the those the

foods are the the carnes are the vicaras the fissarerer the the basura

of the basurur altisimimely processed with colorants art and bett

exactly exactly and the food genetically modified that the animals

that produced those salchichas that hamon consumed and the cruelty for the

animals and for the people that work in these plantas the plantes and the

salchita hamon to is like the incarnation of the all the I'm Mark

Antonio is all what I want to I'm into my body

for because the reasons moral and reasons spiritual no

but so what is the other other we the other we

We need, many medical say that's exaggerated that the people think that needs more proteins than

the ones that really we need I remember when I know no other logo that no I know that if you were

to eat a piece of the size of the time of the palm of your hand, no need

a hamburger a triple a steak eno no I don't so that

is that is less of what you think is but, well, what are the

different sources of protein that you as a medical, as a doctorlo

as a expert in if you're if I'm if I'm if I'm do you a pass

you, let you do a do you to get to eat to eat, for the

time to eat to make to do do it to do do you? And how

do you? What is the protein? Obviously, also, I respect to much to every type of patient and his tendency and his religion or what he moves.

Begaret, be perfectly that you're a vegan and it's padrissim, the fact is that we also we manage them diets of patients that don't consume that no consume nothing of product animal. I, in the personal, I

do consume a carne derivative of the meat, and I consume, for to substitute my protein, I do soire of leech. Suero of leech is a

low of leech in Marcas, is a suor of leech special, that me does the dose of protein that I require and not I don't take lactic,

siphate, no, I don't lack, I just don't take, I just, I'm just what I recommend, obviously,

and you're to be able to be able to agree with me the spirulina, uh, granos, for example,

noces, almendras, no, the India. All of the Cajas, all that's all of that contains protein. Because one of the one of the myths is that

needs, the proteins, they need to come of the animals. So, for example, for those that have brought

the animals and we don't, no, I want to not of animals, because I don't, I don't

want to get me in that. So you can't help me with that you're

saying, the, the proteins, can't they can in products of origin vegetal,

too? Sure, that yeah, Yes, sure that is. Obviously, the protein, all in the world, in the flora and the fauna, all has protein, because are, are, they're products. It's a substance that what

is form, for example, a fore, a hojita of an arbor, the toca's, and the base of that form is the fiber and the protein. So, the protein is what is to consolidate a tissue vivo. It's what to unis, is what to uny is what it's what to form that is the protein that's the form a membrane is like a a form a membrane and then through there

it's now so that's like the liquids the afeite and other substances in the fiber other substances that are this that are that's basic in a in a in a CERN know let's a a a product of the

a a tree a plantita a a fruit a a a verdura or who who who decide to consume that's

a source the protein to a animal but for example the protein

of the plant of the of what is animal is rich for example

the spirulina is a fend a source richissing in a theory of

the proteins that are not even all the aminoacidos or the amino acids essential,

that are forcibly that you have to consume them. So, not to do you, not the, no, not it does the, not the, the quantity indicated to form that, that protein of that we're talking about for a bit of, for example, a uva is a form

complete of a protein that contains all the amino acids essential that are all the particles that form are redondita, patched, granddota, and that will serve like a ladrillo

for our body those that come in the natural of the plantas

or of the granos or the of the cereals because the cereals

also also contain protein protein and it is

that is a make a different to get all

the amino acios essential that that you do

generally the proven of a product animal but if

can't get, and if those who decided not to eat not come

a product animal, so the kind of the animal, if it does it

just that just that we have to make to make them and it's there's very strict

to not revas other substances like the like the carbohydrate

or or to eat in excess that even that even

those are the essential that we have in

an MN then you can you can reverse

the limit because because then, then you enous something you'll get something that's essential, and then it's borgas

and displas to other type of other type of so it's the only inconvenient that obviously that's that's very personalized,

that a person that no consume a protein of origin animal, no, they're being, start coming, or from

using, using, from chia or from linaza, that are very, very, very, very,

very, very, very, very, but that, but, not so much, very,

very, a consumer in being eating panes that they're in excess

because that's that's that's that's the way, but for

the way, for the that the, that the, the, the, the, the,

the, the, the, very, more rich in protein. Yeah, all the

those, the, the, those, the, those, uh, jugs verdes,

that is a culture that that's, that that's, that's, that

, and, people of high-rendiment, to do you with the base of the

juice of peppino and I'm a spinaca or kale that's the colrisada this,

and it's a peregill and there people who like, there's to put them mansana

to monsan I'm I'm a I'm I'm a ginger and I'm a chile

cayenne cayenne pepper that's yeah and it's and it's some good michelad

yeah it's like a like a much and it and me a

power enormous. And I, I, I have I obtained my protein. So, also, uh, other than I'm not,

but yeah, like, I'm, I'm, I'm, for the most, for the most one at the day,

for the less one the day, but normally are two a day, but normally are a point richism

of, so, of what we're talking, of the antidote for our, for our acid, when we're

when we're when we're using all this red, and when we're using the jug of limon

natural, and recient exprimed, over the time, in the morning, there's going to pass a tip of the antidote in our vener.

We're going to be used. It's acid. Obviously, I do I recetto much in an adyuno

that they take this type of jugs of red concentrated or that they take

the juice of limon and me say, but how if you me are saying

that I'm saying that I'm taking something something so I'm not you don't know

that I'm not and I say it's not in this case what our

is that has that has that has to defend precisely because we're taking the acid

of a little the acid of a sugar of a plant like you know

you know a lot that you do that so much that's a degree is that the body

the bicarbonate, then alkalinisa of a manner natural, does exactly the contrary to acidificat. So, it's a response and a therapy super natural, super effective, super barata, because no it costs, but, that's not going to our entire the antito to a way natural

to able to fortalece the system immunological and, over the system that can can, of another way, attack to to start to develop

to develop a new we're not we're going with things reds, acuctorens very very

just like what I just like it, Marko, all the green in a jubito this

culture is that is certain that is not that's I think that's that's

because it difficult to change to change the taste, how I'm going to

take a good to have to have done to sayonarm me those webo rancheros with

salchita and hamon and tocino when we're when we're supposed to understand and our conscience is it's to expand it's to be

to open and we know how we've done the things and how we can change it and so a little and experiment

over the health let's assure that I'm not going to let's feel much better much better

doing the things correct and they're not going to go to go back to go back people who are to get used to dolorys they're to come to

a baby antisaludable with a panza with a longha gigantic that's my mode so I'm so I'm going to do and so

and when they're getting to delgasal when they're to start when they're to get to get to get

to get to the bicycle they're I'm concerned I'm patients that they're 70 years and they're

they're feeling of 40 and me they're saying, is that I'm better than never and then I'm 30. And that's something that you've already already, and I said, Doctor, what good that me convinced you.

Because I was a ferrara to my ideas. That's good, I know, I know that you said, and how you did because,

so it's good that I did because, I think that my life never ever and that I'm to complete years or to complete

age or or, or, or, or, I'm, I'm I thought that was something to do you

have to do a idea and not going to change and not is so. When your body starts, when it's a, when it's a, when it's a good alcalinity perfect, the grade of nutrition perfect, we're going to have the toxins, and our course,

and we just to respond, and we know, because we're sentim most, but much, but much more, obviously, not you're going to let's let's to let's because it's

something that you're going to to change your your health for nothing and that I'm going

that all the people to do the opportunity to experiment it and that we don't we

don't we're we're we're not because because we're they're they're

really easy and finally what we have been about Marko we've

we've got much money it's like a robormiga not you don't

you're getting a little but at the between all the

medicine, the and the food that we're doing without that we're that's

cost us cost us that's you've got a day entire and never experimented

to what was living and feel and a and a one way we said in the

episode anterior the the money that you know

you're you're money that you're you're you you're

paying with medicines, with hospitals, with lack of productivity, with health to do your children,

with your kids, with your nieters, with your family, the absence of your life sexual, the price that's paid

for alimentartes during decades is very high. And we're seeing in our society, in the United, the

number this, that we've commented that two of three children in the United in

States in the United have diabetes type two. So, is incredible. Imagineate.

Sixty- sixty-six- percent. 66% of the population Latina The truth is that me concern

because I see I see it see the men who are many little little nine years Yeah

we have to do you have functions in the rodilla of the little liquid that's accumula

because for the over the overpeas that has it has accumulated and it's it's

dole because imagine to have accumulated that the right the

it's like if you're just you're just you're having all the day the the cabello so it's it's

incomprehensible for me that I'm that I'm in this medium but then when you when you

people are that they're that in a new year is because because they didn't much ignorance

what we said the last and not that's a bad plan it's an

nonance because they're they're they're they're they're they

they're all this very easy to talk about but I'm sure that much people that can

get to hear to hear not I have heard or not I've seen in our mundit

our work our our our food rippicissima is more fast no I

want to not I'm to put my eyes to get to come to my

family and we have to change so to do to

try to to a a a health collective

that in our our children, that our people, this, that's different,

to be able to not have this situation. It's a very stifishable. I'm going to give to the laboratory, a

person who and as you have said, diabetes, hypertension, problems chronic degenerative articulare,

and all and all right, and all for what you are putting into your book, is, it's

horrible. A me a lot but obviously I'm blessed all the things good

all the things good, all the things good to do you know, thank you the spina best it's

vindita, bendita our planet that the spirit that it's a spirulina, and it's

a question, it's not we're not we're not we're not something an insults but an

issue. If I ignore something, if I know, I'm so I'm

not that's that I'm an ignorant in the life. But that area, that area of my

life, I know, because the system educative, neither my mom, nor my father,

nor the school, nor the television, nobody me said, that was important that you,

to have to know to do you, notri- you're, you're a doctor, you have a

speciality in this thing of the matter, but the medical, medical in

general, in the United, in the in the most of the world, the

no, they can't not they're They're to do do you. It's a, the medicine

modern, as the medicine modern, as we're in this side of the world, no include the nutrition,

include the reaction, the medications, the syrujas, that also also is very important, I'm not

about that simply, it's not quite, the medical. So, you know, you're going,

to the hospitales, when my mom has been in the hospital, and I've been with her and has passed for surgeries and

things, I've see the chirofano, and they're to the can't do be so

if you're what they're what they're and you and you say, wow, and these

are the medical. So, no I'm, I'm really, it's impressionate

and more this, well, here in Mexico is super common because obviously the system

of our security, of our security, especially the security, that is, not me

to a institution in specific but I refer to the social or so it's a institution,

are places where there are there's, there's, many, many, tants, many, and there's

much to the people that require the service medical. So, to the doctors those doctors must give

much because they need to attend a person and, and the really, it impede to move

to the system of also, it's a more rapid because there there's a chance to know,

of the time, so, so, it's the most incongruent of the

world. So, you promote the as a medical and the patient and is sat sat all the day with a hypertension fatal of the stress that you have,

well, no, no, it's not, when I was, when I was, when I was, my profession,

I, I, I, I, I, met, me, I was, my consultory,

me topable in the elevator with doctors that said, oh, look, he's dedicated to the nutrition.

Uh-huh. And they were passing neurochurhano, cariotorac, people, very, very scientific,

And have passed the years and have passed the life and me my way and I'm saying Doctor,

do you do you know more more better than I'm better than I'm more well, well,

I'm, what I do what you do you want to you're about you see a little like that

something something something and just for any just for a question and I'm and I'm

and I'm and you're my doctor and you're your super profession you're coming in practice to be

you're It's really, I mean, is that they're not, is that they're not they're,

and not only is Mexico or the social or the hospitals, in the States is the same. You're the

most prestigious to the any of the other Houston, Miami, Los Angeles, and those you're going,

the medical, the, the, those, the medicos are, it's medicine reactive. It's,

I'm, I'm, I'm, I'm, I'm, and I'm so, I'm

that, traditional, but in, no is so, no is holistic, no is complete. So what you

have to the prevention, of the age, of other, of other things, not of the

reaction in the emergency when I'm when I'm so they're different. No, and to

all my colleagues that are not I'm sure that when I'm sure that when

our, our partriss charla, they're going to say, Lily, but is

that the fact, I'm, I, I don't go, I'm going to put to

to build my house because I ignore totally architecture. I don't have the

minority how construct my house for to hire money

and to ask you an expert. So, obviously, you know a

person that's what you need to what you need, is what you know when you

go to when you go to my gastritis and I had a medical phenomenal

phenomenal and it's of those doctors solistic is a medical syru

but the doctor Jose Luis Barrola, who is director of the Hospital Angeles in the City of Mexico. He's still he's got to nutrition and is a metid in all these things. It's a doctor not

traditional, but even he's when I started to have my problems of gastritis, yesofagitis, and colitis and he was

a naturopo, me made with a notriologist. He no me did my plan of nutrition. He made with a specialist in

nutrition. That's the best is the bestial of that his speciality is the surgery.

are other things so are so every rubro has a specialist and no

he's a man so and what you have to say also to say to give

more about what that's not a information to all the people that

that I don't so I'm not so what we we're we're

we're we're we're the patient really the person that people who

get to get us what is what is what what is what is what

We can't with perils and manzana how affect the cholesterol, how affect the sugar, how affect the education. Education. Education. And finally, finally, at the final of the end, much people is the spouse of medicos, are, they're referred to the cardiologist, of the neurologist, for the rodrigia. I mean, really, all the referred to me.

All the specialists, me are going to invite the patient, the ecologist, the ecologist, or the endocrinologist, because they're going to say, do you do you do with the peso no less than you do with what we're doing to do your color of cadera, of the spada, of your body, your colitis, your gastritis, your, this, the discontrol hormonal,

your problem of insomnia, you know, really, we're going to come. The last time, and I'll be reiterate. There's to acude with people that say they're doing,

we know what they're doing, we need to understand that our body So, we move, our motor is what we're doing we're doing of gasoline, and I would give a car, a gasoline a provident of chapopote.

It's the same in the alimentation. Sure, exactly. Or no, I don't put an a seat of the co-cina my auto, no? So, all, all, it has been to be specific. And the people that are thinking, that

so, as, as, as, are content, and that, well, of something we're going to do you. The most common that I'm going to I'm going to do you. But when

when they're going to make sure they're doing the realest, it's a delisia. The mind to play many

tricks to justific the things, for not to change. If we're going to be, the cister, you know,

a chist, a justification, a dichael, really, really, really when you're really, when you're feeling,

when you're bet you're when the cancer you're happy, when you get the clothes, and when you look like you look

really, it's really, it's a little more profound. But, doctor, it's a time. The time, I want to

thank you very much. We're going to get a hour completeita. Wow, so rapid. You know,

you know, you know, that's a thing for me is wow, well, I'm a super brazo.

Let's mando a total to all our podcasts that we're listening. And we

We, we'll a new chapter of these themes Nutritiv, Marco. The people

that want to get to find out of you're in Guadalachara in where you can't

localize. Yeah, it's my page www. Spalia, like a

spas then L Y A. dot com mx there's there's the

mail of contacto or if not the page of Facebook spalia point com

mx for inbox we'll give us perfect doctora lilia Garcia to go to a lot of a barra to make a

great thanks one of us a big thanks thank you thank you and you guys and you're

friends too thank you know I'm recall that you can find in iTunes and the application

Stitcher that function also the Android's in iTunes it's greatis and nothing

I'm I'm next next next year we're we're another Marker

Regil in Instagram and Facebook I can't like Mark Antonio Regil

and the podcast Vive at Markoanoniorregil.com This is the episode now number 30 so are 30 episodes that can listen to you

want you're in your MP3 in your telephone on the computer thanks I'm a a brazo that you

passen very very well you know