El Podcast de Marco Antonio Regil - 035: Consejos para vivir más sano, con Karina Velasco

Episode Date: March 30, 2014

Karina Velasco regresa a el Podcast de Marco Antonio Regil para hablar de todas las oportunidades que una nueva estación del año nos da para vivir más sanos y felices. Exploramos cuáles son los alimentos que te conviene consumir cuando el calorcito y el sol se empieza a sentir en forma más fuerte y también hablamos de los errores más comunes que la gente comete al iniciarse como vegetariano. Soya, alimentos genéticamente modificados y otras cosas con las que debes tener cuidado sea cual sea la forma en que comes. ¿Vale la pena pagar el precio de la comida orgánica? ¿Qué hay detrás de los alimentos genéticamente modificados y de esa famosa compañía llamada Monsanto? Además, recursos para aprender y crecer siguiendo a buenos guías y maestros en redes sociales. ¡Aprendamos juntos!

Welcome to Regil Radio, the podcast of Mark Antonio Regil. One way, saludanedly, here in this podcast, I'm Mark Antonio Regil, from Los Angeles, California, in a precious day soled, in where the primadera, and it's a lot of friito, rich. I don't know how they're in in Mexico, there in Colombia, in Ecuador,

how on the climate, for those sides of the world, but here in Los Angeles, is rich, rich. Rico, and talking of things rickas

the that's the same about the sexual and a about a level gastronomical

also. Karina Belasco is with us. Hello. Hello. How is that really?

A point where no is that like a burrow in good. There's days. There's to run per

because it has much that I've been this podcast. Even even even I'm still

very even. God I'm yeah with like hello like

like like I have your attention. Now, now we can't talk to know the nutrition. God.

God, something. Something is our culture that every time is that one says burrow, there's certain

words in Spanish, between the Latinos. Yes. That's the bourro is very to

the American. Exactly. The Colombian every that's always that's always, we say, we're doing in the

program, we'll say, we're doing and say the burrow in the encuctor. No. Seas

Burro. Yes, the Mexicans us know the lovel sent me, and the Colombian's

what are you're with you're with you know it's different if we're part of our culture of the

but it's exact, it's part of the culture Mexican. It's always going to be a subtext to

what we're a little bit in the program in the springver there's a one of an one of the

year where it's a new the renacimient of the things, not the those

the arvoles they're going to get to go little the flowers

start to to flore precisely the abigitas are there very active and if they

come to these guys you're in the chasas and the chalmers to start to put up you're going to

put up because you're going to put shorts or falditas the women and quit the camis

the play at the more no? No, and it's more energetically

like the energy of the winter is invernar is much the introspection

no for so we do the work not you know we

we we a time where you're a time and you're a

with energy of mother nutritive. And yeah the primaver is when you're going to

you know, you're past the to the time you and you're being renacing it's the

opportunity to transform to renace to take action. Like in January and February

we're we're putting all in our mind this is our purpose we're our

we're our time and we're when we're action. And one of the actions that most we start

to worry is that in the winter, we sub we're in the little we're in a little, yeah, yeah, yeah, because the suitters

and the chambars you, you cover, no? No, the grubes. To tap. So, even the grassita

is too because it's like, like, it's like, it's a kind of no, and it

you know, and it's, but it's, yeah, you know, you can't put the sweater, you know,

you can't put you the shubes in the winter, if, that's, I've come

and they're going to get to get a get a so you have to be

in Mexico in the city of Mexico with a group that I'm in the social social that's called

veganos in the F. I'm they're looking to start to work because veganos

D.F. another because they're not the people are you know, we're doing much in

the social but I don't have the social but I'm I'm just what you

do you do you see I'm I'm Mand do you. We're always we're very active, but not

I'm the good good to know the people. Well, it's a group of chavos, now so much

very enthusiastic because in they're not they've seen the change of the food and and for

the way of being veganos that is not consuming proteinas or nothing that has to be able

with the animals. So, are people are people who can change the world and that

they're also that they also, the treatment, the treatment, exactly. So, like they,

like you, like you said, one once in your circle of love, they're

included. So, what they're doing is a time of different events, where I'm

doing the time they're to give my classes of the and food and veganas, well,

is that to start to to get to the people. It's what I'm doing many many courses

and I've been retweeating and putting in Facebook you did you

do you do you do you a class to yeah, the and I'm

a I no I don't know I I think a nutrition hormonal or

a thing for the beautya. For the beauty It's that you do much You in your your catalog

you know a can't an amount of of the things that we've talked in general but obviously

when you get to at a level profound there's a specific. Of the cuisine.

Of the the cooking. Of the the and I'm in my classes to cook in my

most I'm particularly my time I'm particularly are different bonitas, baratas,

so, are recetas of 15 minutes, because there some there's not a

lot of a book of course, but it's 25 ingredients and you're to get to

get to so, then I'm so I'm to do do it, because it's what I

do it do you do it and then I'm not the history of the food,

the benefits, because really when you're when you really, when you know,

how they do you do you every every time I come a chocolate,

as I see all the history, I appreciate I'm sure so that it's like in the

little, you know, you know, you're doing to put in the food and the food and the same,

you know, there's like a certain honor, and no, and vying the theme also of

the sacred and the question tantric also in the community, is to do what

the ordinary extraordinary, extraordinary, of a moment normal, a moment sacred, and

to be also in the sexuality, as in your relations, as your work, and in the

food. Because in the foodation has a energy, all the all the flowers,

for that's all the energy of the renacimient, they have the energy of the

sun, they're the energy for that you can't you can't you can't

that you make a more more than more than I'm the intention. And then me

I'm passion to to be able to share this with the people. And in my Twitter and

my Instagram I'm always I'm a message of much people. I'm that's

changed the simple thing to intentioned the food and especially to support

to make to make sure in this case. So, in instead of the

supermarkets that are a quarter distributors and providores and all this

circle, look at the market and you with the people with the people who

the people who the energy of Waxaca is very different, for example,

for the energy of Chihuahua. No, or the freas of Irapoto, so are more rickas than you consume

the presents that come from the because you're doing that the planet is more better, and the people,

and the people that's in Chile, that's in Yerapuato. Exactly. Local. So,

not is, not it's not it's not, not not is to not I'm where I'm to say,

I'm the people that the people that is not only only for the economy local, but because apart I'm contaminating

less, the products are fresh, are created here. And that tendency is growing much, Karina. I'm living and I don't know

a little. I think I'm, it's going to be my circle of or is it's generalized? Those supermarkets are cooperatives, that not is a grand chain, but are

dukees and they're doing to the little agricultes and gracters. Now, there are cadenas of supermarkets also that are

buying conciencia and they're to buy a people and you say, you know, you know, they say, this is a product

and even so you say when was produced, when he went to the time, and those supermarkets for example,

they offer them even, although the door to a little more local and direct,

there's more more than the question of, you know, is that's something new. We're saying,

we're going to our resources, to the basic, and all these philosophies like the

macrobiota that's the Yurbeda, that came our ancestors, it's based on the energies

of every time of the year, no, the verano, invier, atonoo and springer.

And how the animals are different. For example, in the winter, we're just the papas,

the tomato, squash, the calabasas, all that's delicious. More calientit. We need more. Yeah,

more it's a more, it and in the summerverer, like, you have more gals, and

sugars, and sugars, and apio, like, like your body only only so little you're

being so it's so much in in the winter, that's in the really.

A me, the food and vegana, I like, or raw in English, I like just more, obviously, in the spring

and in the year. It's that, it's that it's a time in the year, in the yearno,

a lot of, a sopita, no, soaps of a soupita of a lot of colds, exactly.

It's very interesting, and I like how, how you're talking, how you're talking,

the time that the thing, it's a new opportunity, is a to do make,

okay, if the year past, no, I, I'm, I'm,

I'm doing to make a, I'm doing a, I'm a, processed, so it's like a

new opportunity to clean my, my form of and the way. And then the thing,

the thing, no, because literally, I mean, so, like, I'm,

it's, is when more energy has, more energy more chakarandos, no,

even the chakarandas. Of, There's the chakarandoso. Because they're flourcences. Florecens and

are like violets and grand in the arborles and all you see you automatically you know, oh, the cataranda.

I mean, I'm like in the city of Mexico for that for that I'm just to get in this in this

time of the year. For those that we know in other other places in America

Latina or the world, explain them that are the carandas. The car chakaranda are

some those are those are those are most. It's like

like the prima of the bougambilia that's roja. But the violetta, also the violetta is, in the question

energetic, the symbolism of that's a transmutation or transformation. So, what curious, that's curious,

that's, so you to discover what is what I've learned much, because not only studied

as a chef, no, and all the question scientific, but I, I'm, I go to

the granjas where there are these mornas azules and I see where I can

causeach the gongos those mongos medicinales and really me have meted to explore that

and the thing, all all that all does do you in the moment that you start

to investigate then then also I know, the example of the sacanandas

then then you're going to say oh, it's is to listen to

the natural there's there's there's a language that's you're

to discover you're going to to take the questions of the naturalness if you aligns with what is going to

do you know exactly. And the consequences are the real estate of what you have you there's a

kind of the food or to see things in the naturalness like a darkoiris or

see a light of that you can't that's a connection divina and

that's for support and just there's there's the point the connection

divina because much people still people like that

So it's the sky and see open the sun and the nubes and it comes to

be a it's a not a I'm not experimented, I think have a privilege of

to have in the life, but God to say to that God is the

nature that that word that we is very very limited to the creator

but yeah but not only only the creator he is the creation

so if we're we're not a level spiritual for so

the the word, God is, is, is, the form in that we use the way in the

way we're a lot of the idea. God is like a creator. Well, not only the creator,

is the creation. It's a molecule. So that that's a great spirit, as a different of

the flowers, it's about to the archo-irist, it's about the world, to be the world,

to be the world, to the world, to the thing, you're saying, the

thing, but we're we're we're doing sordos, no we've been and we're going to be

also with the kids. For example, right now I'm living much with my sobriene maximum, that he's two years.

Yeah. I'm a son of Diego. Yeah, his son. Diego. Diego. I'm going to

get to the parks. And he can't the flowers. So, so he's and he

he'll be and you know, then when we have been talking with the flowers and they say, oh,

you're saying, oh, but for question is, all that contact with the natural is a reflection of what

I'm a kind of a example, and it's also a reflection of all those those things that get in

me, that if you see it's also a level spiritual or religious were the

qualities that had Jesus. No? The compassion, the tolerance, the love inconditional.

Because finally for me that is God. When I really I feel that profound gratitude for the

life and that that's an more inconditional there's my life is sacred, thanks God, that's the

energy of the great spirit. Exactly. And, fiatte, me, me, I'm the attention

what you says, if you go to the park, and you put to get the people,

people can't think you think you're like you sometimes, but you go to the time,

but much people do it. I'm I'm not so I'm not so I'm not so I'm gonna'all That's another thing that's not a terrapia That's yeah material for therapy that's what part of you to start talking the trevi that But well, man's for a narrow idea

You can't criticate or they're like rarrow if you To detain a a a lot of the naturalese to aller the flowers, Like it's an animal Abraiser an arbor, Abraiser an arbor, that's, that loco, but not they come, They're like loco, if you go in the park when I'm a lucy in the mornings. And a

sometimes me to pass to me, I have got to answer to write to text and instead of

the morning to get to and get to see what's doing the and we'll and enjoy, I'm

put to texte or I'm people who people who's doing the people and we're not going to

that's a lot of that you're a naturalness and not you're not we're just we're just

with good with good with people because want to you want to want to want to

do you want to be to be my followers to But I'm doing, so my, my, my, my, my, my, my, my, my, my, my, my, my, my, my, my, my, my, my life, my life, tranquillity, creativity, agrediciment. And so, I'm going to be able to work. And so, my, my, my life, and I'm doing, the, my mind. The moment. And the same, and the same, and the other people. So, so,

I'm disconnect. And, of it. And, of the ordinary, to do the ordinary, to be the, no, to say, this media, at the more I'm a half hour I'm focused really to really to start present in

where I'm and the other half hour I'm going with your time while Lucy. Yeah, exactly.

Camina and all. But that's your meditation. That could be your meditation for many

people. That's the meditation. Much of people think that the meditation Marko is like

sitartes and to be there's a mind there's there much things to

be there to be being more in your work in connection with

what is succeeding. So, to comeinar, for example, is a grand meditation. Or sitart above of a

arbor and really to make a conscience of how it's how it's the texture of the world, how he's

how it's at the hour to be your back. So, so you can do you're

doing two, three minutes in any different. The colors, the flowers, the flowers, the ardillas,

the, what is, simply, simply observe to your perro and to breathe,

and while you're going to see the hardy, no, not you're not you're not going,

if you really you're really, it's like when a moment, it's like the the moment,

because really there's nothing in the eyes or in the hair, wow, that's a thing I'm so, that's me pass, no,

so, and it's all over and it's all even a little never, never thought that you're never,

that's the thing, Nricke, Eglace. Well, yeah. But it's like, it's

like, it's like, The naturalness. I like the caradas. I like the avas the avas

of the parisos. The acatraces. The caris. The variety. It's so it's being present.

The meditation is one way is set up and but other form is simply if you have to come in a

if you say, if you say, it's a marvellous custom as a car car has done,

the people have I do you do it because there many people because there are much

there's perrito. There's to take to come to come to do this.

And you can't have a double purpose. It's to do you need to the

exercise that need to not be like a little bit of that way that's your

car to do you live as where you live as the city or in the place or

your moment meditative simply to be a to be to your perrito to be

to be to be the people and do the state mental

with you you know I know So if I'm I'm going to and I'm

disconnected of the cellar and simply I'm present I'm like I'm more creative

more of energy so I'm think about even I'm think about something when I'm

think I'm when I'm working and I'm nervous and I'm nervous and I'm and I'm

like with a traffic and it's a sensation very different and it's not not you

not you know not not you come in 30 minutes textiando and doing

Twitter and critickando and and with traffic mental

And then the day the next intenten without that and you see them that's the that's the

that's that you're in that you you're going to you're to be able to you're not your

mind, but you're to discover to me to me to go and I'm this

this arbor never really I've really really I've been and I'm doing this area front of

this obviously you then you you're you're that only then you're to be

like a spejo of what you're discovering because that that's a little bit that can

make a lot of you can't see that's that's over an opportunity of the opportunity of the greatissinging

it's a badrissim. It's a baderish and well there's a first of a opportunity

to re-nacern an opportunity to get with the natural and a opportunity to come

more too to go to get to get to get used or leo more

in our the Reds social is that a lot of many people is a

frusra because, and they're getting, they're reading what I'm doing what I'm doing,

or retutee to you, or retitue to a medical, or a person of Vecan Naturalis, or Astervegetariano

or a petalatino or the medicos for the medicine responsible. And of a lot

people who still still still just just about learning and discovering how to eat more sano, it's that

all does that is that's that's that's so I'm going to do you know, so I'm a lot of this because I think

that's not sure they're the possibilities so you're the same you're an expert in this we're going to

talk to this for the people that is that wow it's I'm not I'm not I'm going to

do this because of all all the way because of all the part of the path

Just, simply that your intention, like my mom, I'm I'm a little bit of

a piece of a petal and I'm a broccoli. This is broccoli. So, I'm what

I do all the mornings, since I've 15 years, this

meditation, I'm I'm I'm not my master's me those

but it's to your food. Your Papa did. My

papa was my brother did, but I'm since we have 14, 15 years.

I agree. So, what you do you is you can't your two hands. And the frotas? The frotas and you put up to your food or

your bevita. And for example, I go, thanks for these animals, of here I'm to take what I need to do

and what he does it so you you're just you're going to a signal to the food,

that you're there's there's an intention. There's there. And I think the

intention also. And I think in that. And I think in that. But where

put the rallita between that and say literally I don't if your

mom it's a really but I'm not come broccoli because with my

energy the pastel I'm I'm not because there really really the benefits

of each the benefits of each the sugar refined and the gluten and the

pan refined is what that's that's that's that's you're

is bolas the head not to have to have the

ball as the intestino your your system auto-immunological is a back back no,

you're going to do you do you're so what is the point so it's like the first is like

the food live the food I'm the first I'm

my food is all the all the all all

processed all all all processed all so all all

Of the repent I'm to go to my barrits veganas that I get to

a vehicle when I'm about you know when I'm sure I'm sure that I'm just and I'm

like to get that salas and I get used and so you're more you want toh

because it is also it's an addictive it's like the exactly exactly

exactly like the exactly the food and the food is when you

I've noticed in me and tell me if this is common for the people, when I'm, even

veganas, because there are many things super processeded as veganas. Not is a guarantee. So,

you know, I'm to have to be doing things processed. My body is my body more things processed.

Me intoxic. And when I'm eating things live, limpias, not-emacket and processed

or with processes minimed, my my body more more than so it's

it's a thing. It's a thing. It's that, I know, it's that Some donas

glassied And well As much Donas More don't You're going to Mentioned Or more

Or more Orrano's Or more Orrots Because you You're going To be more Your Vialpa

To be better You're To be more Energy You're To be more Active Because

Of course I want Letchug Or Or Spinacas Or Cali or kale

But But apart It's It's It's It's a More So it's

So it's There There's a process of desintoxication. Sure, and that I what I'm going to do. The upgrade. So, let's say, I'm like the pan. So, you're going to buy the pan

of the cajah in the supermarket. See, be at the panedery. And, and you'll buy the better pan, made with the better granos. So you're going to there, eligiento, no?

Or papas fritas. Yeah. No? So, better then do you in your house,

but do you do it's in the or not with the and you're in your own and you're in the

other than you know, I'm not in the chocolate of an chocolate obscure. So, so you

can't be changing, and simply what you're doing is substitute that for something for something

but that's the same. Or the pasta. If you you'd a pasta, I mean

was fascinable the pasta. I was a addict, the pasta. And my transition was,

first the pasta I, I'm a pasta. Pasta of Kinoa. Aha. And I'm with that pasta,

without then. Then, then. And now, how pasta one a day all day? Yeah.

The Trio Sarrasen is, I never have heard of the Grano. If the Cros, Arrasen is called

Buckwheat in English. Ah, that's the buckwheat. And is the bookwit. And it's the food.

Uh-huh. The Sudon, no, that are the fideos of rice or the videos of of trigo serraceno. That the curious

is that a past that they're gluten, his quantity is much more much more than the tree. Yeah. And it's very

really really and it's very very nutritious. Here in Sage Vegan Bistro. I've never I've seen.

Never you. It's one of my restaurants favorite. It's one of my we're doing we're doing here in Culver City

in Los Angeles. No, to get a at three miles. So, So, I keep between the

house of you and the studio. So, that's my lunch. I go to C. H.

and I'm going to go to the studio. That's another point. The restaurant if you're going to

your family, also, you know? For example, here, I know, I see that many States of

United have this opportunity to come more saner. In the city of

Mexico, every there's more than I'm, I'm going to go to take to

to do to work or to be a because, in Mexico there are

origines organic and there are various restaurants that are doing the food organic.

And right is something that for sure, I want to thank you because I'm the opportunity to be the

Congress of Women's Weekend and the year last in the Congress of the Enquentro

of Yoga and you know the kind of people that is doing products

in Mexico incredible with spirulina super comidas cacao and

they're doing some products genial. So, look, and this is

a symptom of the first of the first of all this garraspeo because this I'm

in desintoxication. So all the moco, the mucosity that's so I'm doing, I'm doing so I'm

in detox. It's one of the symptoms. And, oh, that the lacto, the leech

and the cheos of the bac, of animals, are the mucosity. For so the

doctor when when it a Tom is lactose. When you have sofagitis, gastritis, colitis, no lactose. So, those lactose, I don't, those people that we're doing, the people that work in the media

of communication. If the lander is the that's the good for them, it's because it's mucosity. When you're saying, then you're being phlegas or then, in general, one reason more for preferrille the leech of almedras or of rice or of...

And to me have done that ultimately me pass, because I I've given without eating lacto yeah seven years. Wow, that's and then

and then like a every time a year I like a little bit of a year. One once a

year. No, it's done. But I've encountered that this also me provoked a soya.

The soy is another is another thing. The soy for so I recommend more

the of the milk of or the meat of the rice. And I always

in my publications in the and to eat and they're to be

they're in they're because they're much estrogen. Estrogenos well,

let's let's do the so the soy and the and the and why have to

have to have to because our system hormonal is very delicate and he's

like a orchestra. So, imagineate that in the orchestra you have

50 million violines or eight violines and that is totally not

not adequate to the orchestra. It's the estrogens, and into the

estrogens, extrgens, extrgens, which are the estrogens that are the non-s. So when subes to

account, what is disbalancey all your system hormonal, then you can functioner appropriately. So the estrogens, for

so you have to consume them with a good, and the soya what does it is that's a lot of

your count to the other than the extrogeno that what does is to do your

body to your level. At the the the person is like the

estrogene can go to your level destosterone of testosterone and deserose sexual.

Exactly. So, you have to have to care. I'm not I'm saying that you

don't consume soy. But a little. But for example, the tofu, if you

see it's much in the culture Japanese. Uh-huh. But they use five, seven

quadritos. Here, what you do is the steak of tofu. Yes, and that's the point

that much people is a vegetarianian and he gets to start to

to start to buy all the imitations of the that I'm a

some comid some comid some comid transition or of the so I'm rar a bit

every time every time every three every every time I'm into chorice not going to

go to chorice of soy and there are some some some gluten and without some

it's a something it's a something it's a and if I go to get to come

it's like I'm with torturias of ary I guacati and chorizo of soya, then I quito the antio, but every a bit more

sporadical. But there are people that are coming and eating, desalunating, and senando soy. That's what we don't recommend

us. Exactly. As, as, it's an alimentation of transition. Because I mean me pass,

I mean, I come a little of that, and I feel that's like a chicle. It's pesed. It's pesed.

It's pesed. And I'm so that no me nutre, and even me de the badon, like when

when you do the siesta when it's when it's like when it's the time you're going to

get to get a because of you're not you're doing exactly. Exactly. And it

provok a inchasone in the stomach and gases or so are the things because

what is what is what we we're doing? If you you're you're

to the animals and you want to consume a product animal ah

for the cruelty and then so and you you're and you are

so salamis and hamones and all these things and

you want to do a first pass? Yes. Usa the things,

the transition. But have always in mind that that's the ideal for your health.

A more you help you and the people, you're not you're not you

and the compassion is that also we're also we include us to the circle of

you in your processable, that's not the matter. Exactly. Although they're things

apparently are sanes. If you even The meta no is eating salchichas

and chorizo vegan and imitation of meat of meat of food meat. That's not the meta. It's a

transition. It's a way to... You know, to my clients let me say, the supercomidas. What is what

I'm talking. In Mexico yeah the production of supercumid is a can't and I'm going to tell what I'm

doing. The superaliments. The super superaliments. So, so I'm in the moment that all the

mornings. I'm a liqueau with super food and you start with

you're in your right. Because you your system has a thing that's anti-oxidants

you know so you know, so like you like you think you like you get a

unpackeded because your level of energy is too that's oh, no, it's

like when you do you know, it's like you're so you know, you know,

you know, if you you're like you're like you it's, and maybe we're going to the cinema.

So, in the food, the bring the super food to your food is one of

those things and that you can help you do you do that's even if you do you

still, those who are going to keep one or two of those liquidos during the day and they're

a little a little a piece. It's a little to a diet, it's a style of

a life is for a life, and it's a little to little, things that you can't

get a this story of this story that's saying that's saying that's going to be more, amos

that I'm people who are more restaurants in Colombia. I've been a American, Javier Sherman that I'm

a brother with a manned a manned, he is vegan and his spouse also are veganos, and are

so they're going to go to Buenos Aires and they went to a restaurant veganos and options

and in Buenos Aires Argentina, the capital of the capital of the in America Latina.

And the people are changing in in the Argentina. We're many much about us

there's there's always there's there's a excellent friend and she's a great idea of

the rights of the animals, he made a call an email and he says Marko

when you get a D.F. if you have a new new called Coco and

Chia says the food is delicious one of one of the chef is my

my friend and he he's a other chef studied in California

and has a cheesecake, a pastel of cheese incredible with no

is, I know it, no is lacto, with the india, cocoa, and in

instead of the and it's d'atiles and also have and there put it

to our photo, I'm going to put the this is the pastel. If you are listening the podcast

if you know, on Markontorioner ogel.com or in the country on the YouTube, there

going to be the bestelititit and Mercedes has been here to know the restaurants and the

postres vegan and it is that it is that is it So, yeah is

growing in Mexico and in America Latina. It's not incredible. And about the postres rickes, you know,

you're doing and I'm in my house. That's good. And I'm so it's always. That's really. It's really.

Yeah, I'm imagine. It's a place. A. It's a key lime pie. A lot of

Lima. The lima. And the base is made with an avocado. That's is an

avocado, leech of cocoa, carne of cocoa, and lily limones. In best of cremas,

in the lactus. And what would the base, also is with d'atiles and that's in the

Indian. And the next podcast. And me, it's good. What is the recipe? What is,

how you can do you? The recipe? The recipe? Okay. Oral it. A Karina Velasco tips.

Okay. Vian and then and the restaurant of Mexico, cocoa and chia. No,

I don't have the direction, but cocoa and chia in the city of Mexico and it's not two chefs

very conscientious and they're using, because there, none of these is what I It's a

Who is cocoa and who is chia? Who is exactly? Well, the chia is a semilla Yes, it's

a semilla traditionally of Latin America well, of Mexico. It's a super food. It's a super

food. It's a food a lot of omega-3, the omega-6 and the brain. The grass is that

you have to take fencing to eaters of pesk no? Not necessarily Well, no necessarily.

The omega-3 is an option. So, those vegans of where we take the omega

3, 6, and Exactly, of the chia. Of the chia and other and other semillas. And what I like, for example, is just what I said

Carina, this people of cocoa and chia, this pastel, well, could have been been a cheesecake with soy, what is what normally does the people

that is, that's meted in the vegan but not in the sando. So, so you do they're other ingredients

that, well, so are better than the lactos, but if you do you're going to do you do you,

and also, and the majority, already is genetically modificated. Genetically modified because it's very important,

so that's just that yeah, it's because they're used for to produce it for the canada, for porks and vakers. So,

they're producing in form massiva, genetically modified, to give it to the animals, and what's over, but also there also don't know

there's studios that comprueen what happens to consume hybrid or animals genetically genetically, that's,

that's, that's, that's to be to avoid to all cost. So, there's have to

have to be much of people, you're not to be a double about a

two two brasos. It's that you. Never you know, the mutations that could

be able to be there. And there and I'm to have to because my people,

because my people are doing they are doing to make more sanos. Cue with the

soy, the elote, the corn or elote are the are the are the those genetically

are they get in the tortillas don't I'm, I'm I'm that all

that all you do that Culp. Who? Monsanto. For so in Mexico, I'm not

to arm us together. So, we're not in our country. As far as it's a Peru.

Yes. No, Monsanto, but in Mexico no there was Monsanto for much time. But he

got to come to come that's a D.D.T. It's a company of chemics, for that you

know, always, has produced chemics. And the reason for that now produce semillas

genetically modificate is because they can make their chemicals, make the

to pesticide, and what they do you askle all the pesticide to the plant because resist, and then what they're doing is vending chemics. The food is a pretext. It's like, in other example, it's like Disneyland. The business is the ballet of entry, or the parks of diversions.

It's what you consume is what you consume you. The could you can't get to get it gratis because what you consume is to the into, the munecos of peluches, the camisetas, the food. That's the business. So, for Monsanto is the same.

The food is the, it's the, is the chemico that's they're doing. But, but also if they're not they're

going to say because there's a documental that's called The Life according to Monsanto? That's

Life according to Monsanto. And basically what they do these quats is that for example you have your

granja or you have your rancho and they're and they're they're they're getting

the time they're they're they're they're they're they're these four

they're saying but are are my amigas, no? Yeah, they're patented

they're in patented. They're they're they're controlling the patented of the

agriculture. And so, and they're and they're going to the economy of the agricultors

in Latin America in States, in the India. It's a business is an company,

like, Dart Vader and the Staria and is a is horrible. And, oh,

so, so what, the tortilla, for example, the tortilla, like, in America Latina, that's

all these things are so they that the maize is organic, not genetically modified. It's more

car. If you're more car, but if you are you're more than the genetically modified, you're just

eating the pesticides. You're just eating the cancer. And you're doing more power to

this and then the backes and all the reses and the porcos those,

those are they're using with this, with the trigo genetically modified with the lot genetically

modificed, with the soyah genetically modified. When you you only only

the suffering of the animal, but the antibiotics and the and the and the

other people who don't know. But if you're doing vegetarian, oh, because if you keep you're

doing the gras those those pesticides, then it's very important that if we're

going to eat those things, that's an thing in your health. Totally. Totally.

Comed organic, much food a lot of food and the supercomidas.

And for this cocoa and chia of the city of Mexico, because see the

ingredients of the cheese kek, it's, I'll repitue. Dettles. So,

Dattiles. So in instead of a sugar. With d'adiles is an afrodisiaco and it's an

endulsante natural. No, it's of the India. Protein. Coco. Almendras.

I don't I'm not not I'm no I'm any sort of any of these things. So that

is the tendency that's the ideal. No, and even I'm even right I'm

starting to my recetary for the art of And I'm going to put postures also.

That is the recetary of the original. Exactly. It was my first book. Okay.

Oh, you know, you want to my new project? Quentin the new project. Is that I'm

super emotionated. Other other book? Apart. A part. A part. Right. But is that

right. It's like my, it's like my burrow in primaverver. No? So, so I'm

so I'm sorry and I want to announce to a world. Anuncia. That precisely with

all the idea of how I can we can't, how I, I'm doing I'm bring up the best

super comidas and super yearb in Mexico. And there's many people in my books,

I'm going to do the spiruline, the chia and where they're they're and they

they're much access in Mexico. So, so we're a page that's

called roofood p.com is R-A-W F-D-D-O-O-D and latinae -e-com And also We're

in Facebook like raw foodi R-A-W-F-O-O D-D-D-D-D-O-D-E That signific that you're a foodie That's like

But the raw If foodie In English is the The people who are Those are the gourmet Those who Those who We're just those

We're just When you When you When you When you When you You're You're

You're You're You're You're You're You're A food. Oh, I'm

Come in Pasta. No, we're But, but, but, well. So this is, the the traducion, sorry, we're a, we're a,

we're a, some foodie or a foodie, or a gourmet, of the foodie, so raw is crudy

means a crudormet. Crude, but no, crude, but not crude, of course, that's, that's like,

that's like, that's like, it's like, that's not it's, so it's full of its nutrients.

That's right Socom. And what is there. So, so, well, the padriss

is the yeah is in Internet and there you can't you'll buy all the products and you're

to get you to your house to the city of Mexico and the interior of the Republic Mexican. Oh, you

have said, I'm going to this thing. Oh, it's how good, it's how good it's the

place. It's a bad. It's but what good is that we know, we're decided

how we we can't how we're we're doing to all the people the 85% of the

products that we're Mexican. Of producers Mexican and of supercominess and we're also to try also

other brands of the United with which I know I've used to work and with the market of David Wolf.

That David Wolf for those that you know he's the nutritionist raw, most famous of the world.

Oh, he's excellent. He is the that's the movement of raw food. Almendra, cream of

almedras, memelada of manzana with chia, mermelada of albac, mermelada of hamica,

that rick. No, and we We have we have Marks We have A Vigemp that also do some

things incredible We have done We're in Dominica Paleta Ah, Dominica very well So,

like I said How can try to try to my And I'm I'm invited And I'm I'm gonna

I'm gonna I'm gonna Do you Those things That's That's That's Colrisata

The Colrisada The Colrisade There's The Colchips Indul Cips Indul Cipus With Spirulina

and the Precius No are, I mean, never you can compare with the food

rapid. The food is a but is what you going to get to be able in the country.

In the doctor's, but the prices not much they're quite, are they're

quite accessible for what the cost the food of this caliber of this is more accessible.

Definitely. Definitely, sal demar, excellent, no is of the India, cacao organic.

Oh, oh, very good Karina, Felicita. No, I'm super emocionada

and the father is that already, precisely in these days I'm trying

the formulas to make our first line that's made for my formula and for me with my intention for all

my intention for all of you. So, so that's the launchment we're going to do you and you

and you'll let's be all it's like it like the I'm doing the perfect messas

for that put a cup a cup and let's give the way. And that's

only for Mexico or you based in the future to other other countries

of America we we're the projections is that other countries

of Latin America. That's good. Then Mark Antonio, Regil.com, diagonal, podcast, sorry, diagonal

Regil Radio, that's both function, but Regil Radio is more easy. There we're to put also the league or the link of rawfutty.com.

It's excellent. It's pretty. We get to, we're in the same line, my carid, my friend, as always,

I'm talking just about with a company, a new thing of the, the consumer of the

tortilla and the rice orggy against the Monsanto, contra the genetically modified. I'm

really because in the United I think are two or three years where they're more

more tortillas than pan of hamburgues or pan for hot dogs or so is the influence of Mexican and

Latina not only not only not only California Venezuela they use the mais

much Guatemala and the arepes delicious so this this influence of the

latinos and me do much and I'm much the the

the may against the rice the the may not has the

gluten. So if the maize we consume us organic, it's it's a bit. So, you know, while I'm abuses of him. So I'm

talking just with productors of tortilla here in the United and I have the intention to launch my,

my, my mark of tortillas. The tortill. The tortilla regil. The tortimarko. No? I'm not.

I'm not. I'm that it's produced locally. And in form of in form of carouson.

In form of burrow. No. I got my I know. No, no, no. We're in that.

And that is my dream. We're just just a thing to do you. That's just trying to create that. The intention would be

like to be with a market of tortillas, but we're creating like a canast basic, of things organics, accessible, produced locally,

that the people know that they can confiard and that they're that they're that they're ideally,

is what I'm, that not be a system of an system of an system of cooperative, community, where the

communities that are producing, they're benefice in this and can't have part of the money to

and give to get back to immigrants, we're doing it. I'm like, I'm like, and I'm, I'm not

that's nothing that you can do it. If you want to I'm happy, man. Well, I've been

to do you I'm glad to a kid. I'm glad I'm saying because you know, I don't know,

I think the consumer, I'm, and where are where you're so it's not, and for so it's

also it's And the question is if you're if you're these formulas in principle know that I'm the knowledge

and I'm very good assessors with those I'm doing these formulas. Two, the intention. So I'm going

to be there in the plant doing the rituals while me mix them because I want to really that

experimenten this style of this style of life that really to me has transformed.

I mean I'm I'm going to the nutrition was the first part. That is

what that you're going to bring the way to really potentialize

and evolution to be able and then it's incredible and the ethical. No, because first

for me was going to go to this and then where it is the company

it's, what's there. So, so I'm so I'm like the people

that the people that to be to help to come that are in destruction,

that maltraten to the animals, that not they're inetics, that they're to the

employees and they're they're super bad. So, like, so,

really we're more more conscientious to who we're doing it. It's that

is that is all all right. It's what many people say, well, because they

are not for the animals. Not more. The people, the people, the

people, the people, the people, the people, are using of the planet, and of the people,

who are people, who are working there doing these things cruel as the animals paying them

their own their money is in the majority are 99% are immigrants people who are they're not

the money, they're doing they're doing things like those days to other people and

those are they're they're they're they're they're so they're so

so compassion so if if you know let them those those the people the

emplored those people imagine a immigrant, a person that comes to a Michoacano that has to

torture a a boyhita. A a cedar and that has to pass there not eight hours, 10, 12 hours,

gaining less of the minimum. No, that horrible. In an infirno of the

sonidos, of the blood, of the violence, the only form of survive is

that they're in munnes to doorme they're they're they're even to even to

even to inters as well ases. Asesinos. You're training, you're creating violence in those matadero, and not only

the matadero, it's the creadero. Not only the form of the form of you're not as the form in the creases, are the way, so

what type of husband is a man? What type of father of family is that person? What type of a person is

what kind of of a friender? What type of a person do you do? It's an abuse to the human, is a

semi-esclavit to the human and an holocaust to the animals. And you know, what you're that's mentioning this,

Marco, because a sometimes it's a like it's about it's a about it's but all the

circle, so all the that's at that's a carena, oh, and me it's still putting the

the pig to think to think it. Exactly. Exactly. It's, it's, it's what

is what I do you, I'll speak and I keep saying, never sufficient, it's all

all right all is connected. All right. All right. All right. So, some people have the

mission to help the Calle, and others to animals. All the animals. Well, I do

to help to help to do you. I do you. I do you. I'm not not going to do you.

But I'm like that you're publicly, as a human, as a a citizen, don't know to various institutions

of children, of other things, but publicly I've taken the bandera of the animals because I feel

that is the moment has felt. Resuone with my and it's necessary. And so

so I go Children International that are BECas to New York and Teleton that's They're with

discapacity publicly and I'm and there also the community. That's also something that's

something that's something that this community, the raw, vegan, the supercomidats that I'm what I want to create is a

community. I'm not I'm not I'm not because what you have to offer it is equal to

important than what I have to exactly. So, then the model of the business

is changing Marko, because it's it's, oh, you're going to do this

product to to be a bit to and to get to to be, how

we can help us? How can we support us? Because the chiste is is just about a

purpose for me divino. It's a purpose of a lot question only just a question only

really, what I do you know what I'm experimenting and the people and the

people who have done my books and has helped to help you're wow,

if we don't have a a country or a continent or a

one in that frequency imagine you. Yes. More more

abundance, more health, more more creativity. And you recognize,

Karnina, because, I mean, those we're doing in this and we're doing

doing things when you sit at the messas to talk with with people

and with people, you know, you don't think they're when you

start those are those who are many, there are many

there are people and are doing and there's there there

is that there there for there but the the most part of the people that

that's in the majority of the majority of not all, it's of a world of a competition, of a secase

or there's for me, I'm like to you're going to go to do that. I remember one of a house with a

company, no I don't say a company, with the whole not I know what I think, Marko, look,

you trys you trys a role, this sound very beautiful, but you're saying one thing. In this

restaurant, in every person, me said, I'm saying, I'm saying, someone's someone's

in every person. I said, how? In this person, in every person,

in every person, someone is going to get a advantage of the other. If not you're not you're doing a person,

someone's getting to do you. I said, wow. So, much good, thanks, no,

I'm sure you know, some other other things and there's people who and I want to

be a lot of when you can't to do you start a and marcas and all, you're

remand contra- and you you're you're even even even doing you're even

you're not you not possible. You want to gain. How can I do? How I can do? And obviously, we have

to live to something, then we have to receive. So I obviously, when I used about marcas of food rapid, before

to have the conscience that I did not say, I'm saying, I'm acetyos, I'm, this ingredients that, I don't

say the marks for respect to them, no, I don't have a war with nobody. But now that I'm

that I'm create, because I want to be abundance in my life, and I want to create

the other way. It's much more difficult, but it's a lot of it. And also, for what you want the money? For what you want to have an abundance in your life? Like, you know, to go to buy it to buy a television or you want to go to a house more grand or really you want, that in my case, personal, is,

for what I want that money? I want that money to continue creating. Right. No? To continue creating, for to make more books, for my page of internet, to recycle. To recal it. To do. To do it. The vice. Also, we have to do it,

because if we we're doing we're doing, we're doing, so you know, we're doing, so you're doing, we're doing to

get to the people inconsient, to the people who is to get to make the money, and it has got to the world.

The people that no, the people that no, the people who the animals and the animals or the animals or the other of that,

the people that we have, the people that we have been more conscience, and if, if we don't we get them

to the the negotiations, we're doing all the power and all the control to the people to

that's a question. We're going to get the things from our house satas. Not all

they're in not so you don't know you're inquietude and you do you know metete. We're making

a business. We need to do the small. We're going to Rofood and is this community of

that we're not a community that we're we're doing as a community to support. Right. Correct.

Oh, I want to to send her a brother to this, because every every time I've been going to

know more people in social, like I don't the good to know the person, like veganos

in D.F., that I'm obviously, Karina, your spaces right, we're repetim and always

I'm always, I'm, I'm going, I'm a question, uh, she's not

a question, she's, oh, you know, I'm not. Oh, so I'm, so I'm

even, so I, so I, so I, so you a, is a chava super applied,

very good for the business, has been much sabidurias in questions of overpeas, desintoxication.

So, a Christina has had had been the opportunity to be a clienta. And I

want to, I, go to, I'm going to be in the New Mexico. Yeah, I had a program

that when started her when I started a new thing Flaca Forever. And I remember

that I took the porta of Women's the woman's health. Yes. And I went to her

for that me put a list for my portada. That's, well, she's, I'm going to

continue in Twitter. Yes. And then Instagram, and in Instagram, well, has all the photos

and then the people, and I've been talking how he's and he's specialist in nutrition

cellular active and rejuvenecimient. So, if you have Twitter, see them in Arroba,

Christi, Ch, but C. Christi, but with H. CH R-I-T-I-M-A. Christi-L-I-M-A-C-T-L-I-M-A-C-C-N-H. Yes, she'll recommend a much.

And, look, in Christina Lima in Facebook, and look them in Instagram, and I think Flaka Forever is one of those. Yeah, Flaka Forever. And I want to have in our podcast, because she also recommend a diet based in plants. Alcalina.

Alcalina. And recommend that, that no consummas lactose, that consummas legches vegetal. It's very alineated

with the same ideas. And it's medical. And it's good that's good. You know, that's a

doctor. The doctorlo is the word correct. Consultora of health. Consultora of yoga and spirituality

and tantra. I don't I'm a master of nothing of things, but simply I'm a consumer conscientent.

But listen to a a medicic. Because not all those people think even even not all the

people do what I that the other that role scientific also

you have that's an opportunity to the holistic and the energy and it's

it's very well the things. Exactly. So, you're doing,

you do you, do you do you, and you start your and you do you

form a point of your own your own what you do you that's that the

people that we see or how we're we we're so

are an expression of our level of that's that's And we're

really the historic opportunity to be able to communicate us and the necessity to pass for the filter of the

media of communication that they're because they're obviously, they depend on the famous rating and if what you're saying

not, we know, we're not we're talking we're saying because we're we're doing a patroningado

and of results because this podcast not is a business. No, we do it for

good. It's we we're doing the enormous privilege to use our the

Reds social also we can use. We can be users and

creators of content in the media social to be able or we also we're

for bullying and for grosseries and for tontere and media and to constructively

or destructively we critiqued to the media of the media's well

we're we're doing we we're doing we we're we a company

of a company a me I like like Carina Velasco like Christina Lima like vegan

ashte ashte vegetarian raw foody like like the new as the new raw foodie

like petal latino etc and there well there there's there many there

there there David Wolff well well well well well

doctor Mercol your social your social is like chaya

chaya chayamish chas chayam is so like like oh

yeah he's he has he he was the first that

in Mexico, no? Well, his brother was Pepe Michan. Well, it's Pepe Michan, which was the first master

of yoga of my father in in 1965. And Chaya is his brother, who is the he's the thing that's

all the meditation transcendental. I remember when I grew in the city of Mexico, Chaya Michan was in the radio and

you talked about to the seeds and there in Mexico and the Dr. And the doctor Abel

Cruz. That is another. The doctor Dr. Bell Cruz Cruz, that was

in Radio Formula you well, see in radio radio

Formula Well, who's know a lot They're always good options

in the people have been there's people and far and they're but they're

not a lot of very conscious exactly. It's a good good company. Exactly.

Radioformula. Yes, I'm I'm doing a ball so I'm yeah, I also did

I'm the opportunity to work there. I'm much people that's like a

radio formula like like like for him or that's a that's a

a he's a I'm a he's a chabob very conscientent.

very conscientious and you talk of it's intelligent. But from the conscience. And very intelligent. And it's

good. It's a good and it's very well. Another that we recommend us Javier Posah

in Twitter and Facebook and all. Karinita, Recurtsing us your socials to give us

Well, my Redesco dot com is my site of internet where you

get to the my course of raw food one and two detox one detox one and detox

two. My Twitter Karina Belasco my Instagram Cari Velasco my Facebook Carina

Belasco tips rawfoodi.com, and I hope you're probably we're going to be able to know, well, now, now you're going to now.

More sencill. And a little and a big so you're, and a big idea of the endangue of the entire time,

I'm going to create a program of a television where we're not because it's easy, not because the new because it's to be with patrocinators and that the people

And that the people And so, you know, that the people the people it interests, because the televisors,

a lot of a sometimes try to put things and they're not it's that the people

not really but I know it's like to you're some of some of you know that it's not

so I'm so you know what Mark Antonio orgoniorogil com is the internet where

live this podcast if you want to Mark Antonio Regil Radio

there you can't on my channel of YouTube yeah we we're

we're every episode is Mark Antonio Regil TV is that's In Instagram, Mark Antonio Regil, Facebook, like.

My dad, 60, 90, 90. And in Twitter, Marko Regil. I'm grateful, because we're growing up in Facebook. Yeah, I'm 600,000. How? Yes, I'm going.

Oleg. I don't know about 25,000, but we're going. But we're going. But there's going to be. There's a, you know, you know, you're going to start

in form constant in the television. Yeah, no, I'm not going to see the time. It's what you say, that's where you're going to much to MundoFox that has permitted to promote my

social and MundoFox has been putting You know, I'm going to you know to get to you know, to do you

in one of our specials. Yes. And I guess to Mundo Fox that's been this podcast in MundoFox.com

and us been doing. Goodsim. One, an company television conscientient that me

is helping to do something that I'm and I'm and even and more. And even more,

as I'm Rolol Laskin. Thanks to you Kriod. Thank you. Thank you. Thank you.

Many of my friends, many of the bestos, carino and a papachos. A papachos. Lus and love, compassion. And like burros

in primabera. With that we're speaking, that is the mantra of today. Burrow in primabara. Oh,

oh. Adios.