El Podcast de Marco Antonio Regil - 066: La verdad sobre los embutidos con el Dr. Mauricio González

Episode Date: August 20, 2017

Como niño que creció comiendo embutidos, si hubiera sabido el daño enorme que me estaba haciendo y lo que había detrás de las carnes procesadas, jamás en mi sano juicio me hubiera atrevido a consumirlas. Hoy el Dr. Mauricio González quien además de ser médico e investigador ha estudiado los procesos de producción de los embutidos nos comparte la verdad que jamás verás en un comercial de televisión sobre las llamadas carnes frías. Su relación con la obesidad, la diabetes y más de 10 tipos de cáncer e incluso el daño al ADN de quienes las consumen.

Episode 66. The podcast of Marko Antonio Regill is a production of RGL Entertainment, and all his rights are reserved. Welcome to the podcast of Mark Antonio Regil. Newm, now in the kitchen, literally, in the comedore, in the hotel, Amansala, viewing the mar. The doctor, Mauricio,

is there to be here, Marco. Thank you, Mark. Feliz of being here, and this is a paradise, especially for about to talk of science. What a marvellous. See, in platos, pizs, we're in, plato. We're in a Cometre.

Exactly. But the more real than this impossible. And so he is the ah, of the walls of the

sea. It's precious. To be about the sun as Tulum this Paraisoom, in the

we're doing one of the things that has been much, because the people that is over

doing the transition of having to get to eat animal. I always there's

there there can be there to do the night to the morning or some

there there's a process long, no, it's a process of a

one, two years. And, going minimisando is a marvellous form of these steps. And when

they're going to get a kind of the carne, of the products of origin animal, I always say,

I would say, I'd say, I'm not this advice, doctor, I'll say, if you're going to

get to the endgottes. That's my first advice. And then you, that's that you know

so you know that's not even is a mess with a lot of porqueries there. And then I want to

just about just about the fact, about the embutidos, what are, and you,

you as a medical, recommend that that's the first, that's the first, that's

the first to get to this podcast, certifying your advice. It's completely certain, because,

in the products that the people that are a diet mixed or niburra, the

which is the, perhaps, the most toxic, is definitely the embutives.

Curiosame Mark, me does much RIS that we're talking

still about about this I remember when I had 14, 15 years that my pap gave in the

refrigerator of my mother, a studio that had been done in the United where was where it was

the consumption of hog-dogs and hamones in the embarazzo to major causes of leucemia

and lymphoma. I'm not I'm sure if lymphoma but leucemia I think was the the

infirmad that was in question. Obviously that was an study observational, not

but, but, but, and instigued a small of the investigators moderns,

for that's modern, and today it's practically a fact that the endbuttives are very toxic for the

health human. My question is, if this was made to the years 70s, how much more time we're

going to do this? So, when we have the new evidence, it's a revuel,

when the organization world of the health, publiced in the list of

carcinogens, that the carnes processed enter them from carcinogenos with a hierarchy very elevated.

This caused revuelo. The people responded, not so well, but for the

people are to know that the organization of the health when stipula something, when it's

a little bit what he does it docentas of studies of good design, not

any particular studio, no, of good design, made for good investigators,

and And the majority of those data are in megadatos that's called metanalysis those qualities demuestrains

that definitely the carnes processedas we're going to put them number too salschita hamon

salami pepperoni exactly tocino are also are also are also are considered carcinogenes

so that they're that's a is that I see I I mean the I recommend

to all to do in YouTube pink slime, no, that is, this, like a mixture rosal, no, I know, slime, which is like a

thing, but, that is the base with the base with all that these embutied. And where you know,

number one, are the desechos, of the deschos, and then they put a lot of chemics,

and then they put an color artificial for that's rosita, because no is rosal, but it's a mix slime, but it's a

messes, pardon, but it's a messes askeorosa. Yes. I don't have to get my YouTube

because I studied nutrition and biotechnology and, and science of the food. And when I mean

to talk about to do practices in industries of the and I went as as a student of nutrition.

And not only that I did, I cuted the nerves, the muscles because it part of

the training I did the make the substances toxic to preserve the that's nitritos.

What what you do you do you do you do you are? They're not some assales industrial.

Uh-huh. That's, now I don't recall exactly totally his mode of action, but his fin,

ultimate is to be that that's a animal not be decomponged. So is a, a, a,

a, conservative, a, very, the problem with these nitritos and the

nitratos is that not they're that in the organism. When they're in the organism

human, reactionan with various substances, between them the acyrolydric, the juice gastricos, and form an

substance called nitrosaminas. And the nitrosaminas, Marco, have been vinculated at for the

least 15 different types of cancer. They're highly toxicic to put a way very

simple for that us understand those that us understand. Destrued

the aden. Dstrued the aden. For that that's mutagenic, carcinogeno,

lestimely, lastima, lesion, the DNA. Wow. Okay. And you repitue

Mark, this is new. No is new. No, I know exactly why the reason for the why you

we're doing this podcast when this should be to know to know to know not even

never even never even never to be a so you you're you're not? So,

so, are the desechos of the industry of the industry of the things?

So, that's tripas, uias, va if I see an exaggeration. I, the only experience that I

was in Puebla. It was an industry that had had altos standards of quality. For that they did it to do the

norm in all the industries. I don't know I could be any unias, no, you know, that's, what I did, is that

when they did what you call Pink Slime, what I want is the mix. To make the salchichas, you have to

moler the the car. The messla rosa. Exactly. The videos of YouTube are, but the video

of YouTube not a science, I can do you can do you know, I can't there's a lot of videos, but you put up a lot of videos, but you put up in the time of the video, but you put it's pink slime and you're the seeds of the meat, it's just the people that, the people who vets, New York, Sierra Lones, don't know,

so that's what, you're getting, you know, let's see and see a real. A me what I took it is that they

have a great. Okay? Yeah, this court of you have to cut out

the tissues, the tendones, all these parts that right I'm those parts and I'm

so you're when you're blah, blah, blah, blah so, it's the cutte final,

the court that's the car to be those deseches of the muscles of those

do you do those embutios. That's so I can confirm because I live. It's the

desecho. Now, if this is reported to be in the guise of production at a level international,

that's not I know this. So, but that's what I've lived, okay, and I can testificing.

Sure. Also. And it's all. It's all. It's all. So, it's all.

Yeah, so, no know what I know. That's a thing. That's a thing.

It could be. Could be. It could be. And he put in the chemical. Second is that you

do you make the matter of the nitratus I'm going to give my experience to me

I'm Marcio you're going to make sure so they're not they're not they're not they're so they're

soren't and also the pales and then the plastic are unoxiable any other material

is destroyed it's destroy it's what and I'm and I'm told them and my intestines

and my so go figure oh my god imagineate oh god oh god when I'm when I'm

when I'm I started to see my eyes rojo were literally being incendied.

It was an experience terrible and that's an exquisite. No! And it was the general of the plant that

you said, you have to put Lentes to protection to make the and I'm put the lends and

immediately it was so nothing more of the umos no, of what despedia

this messla me I started so. Acto and you aghugas

an aguas some augustrials, industrial, where suction those nitratus and you're

injects to a various parts of the tissue, not all of the court that will be for the

fines of for things. The T-Bone rebate in New York steak. Maybe. 30 dollars

in that in that I don't remember. But I remember that that was the idea.

So, since that's just yeah me really much the attention to

see how also unfortunately in Mexico is a product basic.

I remember the story of my my abuela, no? I mean, and, I remember with an amor

enormous, because my my wife was one of the women more of the planet to the earth. That could be not to be able to in that refrigerator.

But the hamon and the cheese never felt about. It was like a sandwich, for all those nets, pan black with hamann and cheese.

Even in the lines aeroas you're all right to do you have what you have been. So, it's an

element that also is also a something also. Another point important, Mark,

is that you don't have to eat great quantities of this product to have this product to have effectos into the report

of the HOO one of the articles that mention them to expose the carnes processed as agents

mutagenos carcinogenic is that 50 grams a day how is 50 grams? Super

chiquitito less the palm of my hand or like 50 grams not.

I don't know exactly how pese every salchich but you can imagine what

they can't imagine what is sufficient is sufficient to increase to it's sufficient to increment the incidence of cancer of recto in an

18% Wow Now, now 18% is a number enormous at level of health public So, you say,

me can't quit a risk of the 18% to lethar to eat this is almost like a medicine Yes,

it's almost Yeah, yeah, cacy, almost like a medicine. That's great, that's,

well, so, so, then, the injecting, they injected, the, the nitratus,

those, the path two, And to the mixla, and then what comes there? And then we'll go to see. I imagine that they refrigerate. But it came the color artificial. The color artificial, to me no me took to put it.

A you not took. But no is, but no, but no. What I did it, is that the company of embutios in the I was, I don't even to cover them, because I don't know the name. They're the color awed-a-humed in liquid. That's a lot of water.

Color-a-mowed in liquid. I thought the hummed, really as well, the emboat. Hamato, salchich-a-humated, because it really rich. I thought. I'med that so was

so I'm so I'm used. No, it's a liquid that's a liquid emed, is a quamado is a chemo

constant of certain that's carcinogene. But imagine you have to put lentes to work to work with

these containers have to be metal or of the unoxidable and I'm my

my body. And so what I've seen what I have seen, is that is that is a

flavor artificial, color artificial, the three I mean the same thing I'm using to buy those hamons or

salchichas are artificial and they're going to findying in places, even in centers of health, where they're

doing the cancer, organizations public and privates that do they're organizations that are people who have done a

money to keep growing and they are producers and are the people who are doing those the people who would be very

much, that did it to say the more part of them not have the no idea of what you you're

doing. That is what I let me know to what you're talking at the podcast. Why are you

know? Why, if this is a non-conciment of a few of years, we're just we're doing this.

Right, right there are organizations particularly, I think one of my favorites is Get Balanced. com in

States, a child a little a new an chica very branded over, and what is putting people, people who have

creditials. Yes. To start to demand to the government to take this type of alimentation in the places where

the health and it's promue to call me, hospitals, schools, no, universities, these,

these cafeterias of the universities cars and finas. It's a groterie, Marcos. All those are pizzas, all are hot dogs,

those are fresh those are, no can be. And salami, pepperoni, this, chorizo is another embutido

that also is also present. Of the supposed. Wow. It's a very

going to a pause doctor and when we're going to you know, I'm going to you know,

what is what what's the what's what I'm specifically in my body? Although you

just a little when I'm these embuttios and what I'm going to let me what I'm

that's the part of the that's the part of that's that's that you're you're going to

you're going to you're just to be a vegan or simply for a that's what I'm when I'm

the of my diet daily. So, we'll go We're going to we're going to Dr.

Mauricio Gonsalas from the Hermos tolum Kintana Roe here in the cafeteria at the hotel Amansala

disultant of the Tulum Vigand Fest and talking about the fact that the truth the fact

that are that's carnes that's used and I sent me to me to be the

supermercad and I come back the hamon, hamon of pork and when when

the version Sanna that's another other I want to do. Many people say, is that it's that

is that no is hamon of pavo. Or pechuga of pavo. And yeah, with those you know,

because much time we're that was the or salchita of pavo. Of the pork to we're saying

we're sandsons and they're notherologists or in systems to back to go to

go to and I'm a guy. And in Jenny Craig, I'm taught me me, they're

they're just these little changes. There's some there's some butid of the

pavo and with the T-ra-trat-t-t-t-tan... No. No, they use the same substances

to conserve them. No. The animal of where is a catarver. And it has a person to be

preserved for that you is a normal is a animal is a man who you know

you know, what you know, when an animal in your house and it's and it's

to get to get to they're to use they're to use and they're

to use these substances in all the types of embutives. Now, for example, embutidos like

the tocino in in the United, in America Latina also, but I think in the Tocino is like the Mana

of the Cielo. Yeah, it's... I'mo, I'm not to eat Tocino. You know, you put a tocino. You know,

put it to Cousin'A more. Sure. Sure, Marco. Well, there's a book very famous,

that's salt, sugar, and fat, of this scriptor Moss, if I'm no, I don't remember. And there

this, this, this, this, this, This is a periodist Describe all the

studies that has demonstrated that because when you make you when you do you have a product

is a product you're going to you're going to you're going to the same the three ingredients that they're like

low to the paladar human and the embutiedes also have great quantity of salt and it's connoisim,

that has enormous quantities of salt, although if there are versions in salt, but the majority are altissimo in salt and altissimo in grass. And then the Cerebrose...

He likes, to get a to get a little bit of. Yes, he does a bit of a viseo. It's a, a drug, literally. And so,

that's the thing of the tocino. Now, responding to your question, of the segment anterior,

how functionan? How how generate a How generate How do you How do you're getting When I'm buttied? There are various Vias Metabolical

There are various vials For those invutives Estimates. And we're We're not Autrophamines That are A substances that

They're in Contracts when the Hurtes enter in contact with the body This is Many, Alcalisan Enormement

the tissue Where they're Incontacto And function Like a Corsinogeno Another is that

they make whewks, Mark, Mark, to the DNA, to the WECO's like,

they're like tunneles. Okay? This is DNA addicts. And this is DNA addicts what he

is that that's that's a DNA not can replicate well, and terminate

for third point to die more to induce the opptosis the suicide

cellular. Ah, of that you're in your immersion medica and

Monterey Marry, suicide cellular cellular, Cululars that are

to start to This, in some occasions, is good, and in some occasions, demestre a state pathological. If are, if are cells cancerigenas, for example.

Exactly. It's good. No, that's what you want. Exactly. But if are your cellulas sanas, this are going to provoke injuries. Exactly.

And other thing, very important. Various studies, tanto in animals, in humans, not have many of those studies, because you can imagine that not is ethical.

Imagineate to give great substances of nitrosaminas to the cancers, and then you is to take biopsies of the pancre,

etc. But what we know in models animals, how can you say reliable? Yes, that you can

have confidence, you can't confiating in those fountes. They're, they're that they're not only

they're in the intestine, but also migran to other organs, particularly to the pancreas.

And it's super toxic for the pancreas. And those who can have to record that the pancreas

produce insulin. Okay? And if we have good quantities of insulin and our tissues, it's probably that we don't have diabetes. The insulin does to process a sugar that enter the body? Exactly. And without insulin, I'm agbetic.

Exactly. So these, um, bootedos, tocinos, hamones, chorisos, etc., me are augmenting enormously the possibilities of various ways to convert me in diabetic. Yes, the majority, the major part of this evidence is in animals, but it's a question logic, no? Now, also the

time of today are the embutiedos, not? Also the the carnes rojas in being submeted

to get substances cancerigenes, like the aminas acyclicas, et cetera. Also, and are related to give me to

an example, those people that consume great quantities of car roger and carnes processed as

has been that's related to many many cancers of the tract of intestinal.

Colon, okay? Also, also has been related to cancer of prostate,

bejiga, mama, cancer gastric, pancreatic, and cancer oral. What do you think? What a little packet. What a little packet. Who, in his sano, juicing, wants to be to meeters to that risk unnecessarily? No, nobody that's it, but the mercantonea,

the market technia, the market technia, you say to something different. There are millions, millions of dollars that's inviverted in the marketa technique. And what you see in a, in a commercial of television or radio, because those are kids,

I don't think that as like, nobody in their sano do it's a not even the people that's there's a

not so the chemics, biologists in the food they're doing, they're they're doing there,

but the people who work in this because I don't want to be to make a world saying

why these these maldit do that. I think they're not when when when I'm when I'm

when I'm thinker I think I think you think it's to make to make sure to make sure

to do some my experience demonstrates that's I, I've got to contact,

both the consults private, on the insurions, when they're when they're in those embutions, no, it's quite,

some are they bosa in this classic, oh, God, it's so it good, how I'm going to do you know,

but at the final, the day, what I'm that they're that they're they're doing, and when,

you know, and when you have been about in other podcasts, your your body, do you

do it's customry. Costumry? All right. All right. Because that the question,

what's the when I'm going to eliminate the embutied. What's a desintoxication, obviously? To start,

you're going to to get to the DNA that unnecessarily you're not going to get to be that word that who's a

who's a person who wants to consume to what he will be a lastimating the and all right. The replication is absolutely

everything. It's reversible in some the chance the body to recover? If no there's a

tumor, for suppose. Because the ADN is designed for that when when someone

fuma what's you say is that you're okay but this ADN has a

so it's so it's so regenerate so regenerate so regenerate fumas you lastime and it regenerate

fumas lastima and regenerate but that but that process no do not do that will do that is a

nonficient and this is a fact scientific yeah no the same what the embutios

that's the thing in cancer rectal it's called the double hit theory yeah that something

that's lastimating the cells of the colon. One, two, three, four, five, six, seven, years, until that boom. If you're like to start with a marty and a muriel, a muro in the same place, then it gets a noyo, and it gets a point in that you can't tumbar the wall of Berlin, the, the, the murray of China, those puttomers if you're going to do not. Exactly. Duro and with the the same. Now, obviously, you, surely have more numbers or statistics, but for there, I want, I want to read, where I heard, or who I

I heard that he said, that when you're a year and you get a, I think the 10 years or

the 12 years, and you're you're old about so be so salchichas hamones, that's a pan in,

this black, all of friturates, et cetera, the percentage of the of the person of you, I think

you know, you know, you know, you did you in the inversion? It's the Harbor Growth

study. I, in the inversion. In the the inversion medical, right? Yes.

Okay. We could explain of that this. Well, Harvard Growth Story is of my studies favorite because it's been in

195 and gotrault nine years and they're still for decades Mark, until these people have these people were in

1989, imagine the last report was in 1985 of Harvard Growth Story. If I'm no record, if my

was in 85. And what was a lot of very curious. The children that had an obesity, they had a

threshold, they were a limit, if they were crossed the 13 years being obese or overpeas,

the possibility of that had cancer of colon, in the formities cardiovascular was very

it's a great-al now. Now, you know, you know, that's what's the

most years, that if those years, but they were, that they were that

was in the important, they'd continue they're having a risk more

more than these things. So, so, so, so, that's

that sometimes remain, I'm, I can testific with my experience

personal, I grew, my my mom, with all the love and with what

said my dayer, almost daily, it was a hamon, like,

um, the way of food with and friolitos, no? The more chico me said my

mom, a pachia, a man, a man, my family is the surest like you, like you.

For some what you said, you're your pachieie and the, the pachia, and the

macka, and it's chocomil me, I remember? It was chocomil and it had a platinum, I think, and I

had a another other other thing. And I me, I mean, I said, Gloria, no,

and it was my pacha. If there were time, no. If there were a time, I'd give them

with the no, and in the night, and in the nights, he said, or almost almost, winies,

that said, my mom, were salchichas, and I put sachichas, salsa, catsup, and mostasa.

And that was, and it was the vio to eat, all, my, my in-

my in- we came- much choris, and we'd much a cat of pork, and much his,

higado of wreaths, and it was this kitchen of the northe Mexican, my family

from the country, and we're we're going to say it. I have to do you know, I've

battled with the life, I've battled and in great part of my family, the major part of my family,

all we're always we always we're always we're trying to get to be a better than I think if you

I would have done the because you have done in my 30s before after having

done, and to have all these things altas in protein and and gasa and gas and carbohydrates. I had

engoried much. I remember that I per die like 30 libras when I did vegan and I had to put faja because

me said the producerer, said it's a longhas because it was more difficult and more difficult and more difficult

to conserve my weight. If I, I think no me I'd have been a vegano, I

would be I'd be a yeah, I'm, Gordo, I'm always but even even as I

still like so even like so I'm kept on custom I mean, it's costed much work, to have done

to eat to eat to make want to get my, my, my food basic. Because there are

embutives veganos that's, it's a version, I imagine, that's a better than

the recommendation, and every those embutied veganos, they're all they're doing the soy, now the

market is beyond meat, that they're doing with freeholes and with chick pea protein.

It's it has a little of soy, but yeah no are the quantities enormous. I think it has pea protein, rice protein, protein, protein,

protein, rice, protein, rice, chichero, and still having a little of soy. They're going, they're getting a sugar, they're salt, has done other things. So I'm just, so, the, aseite, acid, what is you and Robana, and no, what I had I thought of the oil, but, in fin, I can't testify

that, like a new new new, that crecio with embutied, the rest of my life, has been made that problem. It's a, is a, problem, and it's, of there the importance, not only only of the adults that are the people,

the majority of the people that listen the podcast, that are the people of the people, the majority, there are more young, but

the majority, but the majority are in this age where are moms or are very soon. So, more the more than us, for the

love of God, help us, we, don't, don't, we don't, don't put us our children, in this

way, that will have to do you all the life, with with their with their and with their own,

and with the What you says makes much sense. I was a year

a person in the festival, no, a chico very ammending that's that I'm saying, Moritz,

I'm not I'm saying, I'm going to you can't do you do you know, that's what I

do all the days, and why you do you don't you know, I never I've been

thought. The health not is distinct to what we do all the days in

the modern, Marco, what all all say, all know,

all know, that if today I'm I'm good with my family, if I work for them. Tomorrow I'm going to have a better future. Everyone knows that.

It's the same with the health. If I'm as well, today I'm doing, and tomorrow also I'm doing. We have to acceder that state mental in which we're going to a conversion to

a short, medium, and long-plas. And that's I'm sure that if we're our culture, our form of a lot of things, we can't make this culture particularly in Latin America.

It's a mission very important. They're doing smoothies there's a and they're doing a lot of and they're

doing cocoa more real than this impossible in the kitchen, the podcast of the kitchen. We'll do

a pause and when we'll continue we're going to the comments finales about this about this

about the end uputidos I think that I'm that you think you there's a

more more we can't let me let's do in more how minimis how to

how to keep to do, doing the transition to a diet vegan and if you just put us in the top of the list that

the embutives are the most dangerous, a more some kind of to go to to be minimisando what would, or at least

that you can't go to get directly that time. Concegos. Okay, we'll be able after the message. I'm Mark

Antonio Regal and we continue from the Plum Kintanaro transmitting this podcast with Dr. Maurice

Gonzales, the fact about the embutied a fact that it's a very much

not all know that the rest of social and media social and media is know more because I

can't say I've been I've been part of the industry of the media of the media of

not that not the not the intentions but if you you have a new you have

a person does that you know you're obviously not you're not because you're

a malo pervertido that you want to do you to do that's not to say, because not you're going to to be a man that you have to come. The man, yeah. So, I mean, I said vegan, or I said, I remember that, the day at the television,

as in the same court commercial, there were two or three commerciales of restaurants of food

rapid. And then in every carter in every carter commercial how many are of or the restaurant

of a rapid or a salchita or of a hamon or of a cheese or a leech

and I did that I think that I'm that I'm think I'm doing

the TV and I did the only I just made count that the majority,

seven or eight or every two of the TV or I'm in the radio, they were

to be to do one or other way, with a product processeded of origin

animal. And I'm we can talk about this. Now, the times have changed.

And now we're to talk of these things. In group image, me

they've been permitted, in Univision me they're in an program and to

talk about to talk about. You know they're saying this. The world

is changing. But but are pass-itos because the patrocinators still are these

these are the because no well, I think what you are you're saying the people people who are people who

work for who he's working? Marko, I think that those who know, they're to know your history

Marco, the valiant that's doing. No, it's easy you, with all the hierarchy that

you have your years after of television to decide to do you to

to to the world the whole solitary, where you take decisions of what you are going to

say, without being so, so those who are the people are completely complacied with

because thanks to these media libs, right, completely where we're free,

right, responsible, right, but that we're not we're not we're not even more

than the health of Latin America. Yeah, and we we're in book of patrocinators

that are in I'm in the way of this style of the planet, for the animals and

because we need our own because we need to continue doing what we're doing so much. So the patroning is necessary.

The good news is that every way there more products that are being being developed. So, you, when, as

consumer, you votas for a product, you do you do you do that product and that product and when

that company starts at a time enough the those megacorporative start to start to

make a most, the Pepsi, they're going to start more companies that are the

things that's so perfect. Because then then I'm like the case, I think it's Lala,

not the in Mexico, is a market of lactios, and they've their our friend

Rovana mostroana mostro in his video of YouTube of how eating vegan for a

amount of money and I did know that that was that was that was that's a

great because I'm perfect, the industry of the industry of the plantions, if you do you

competencies is leach of almedri, the leech of rice and the public and the public starts a

because you know, you know, you're doing you know, you're doing this. And you're going to do this whole things.

For example, today the people also demand them to the medical that you can how the style of

life can preventia and the medical, obviously every time are always they're doing more in this

time to talk to to talk with the patient. So, definitely, all it's

all is a matter to say that's that's a thing that you and we're just we're

Bigam Fest, no? The vibra is precious here. The video is precious and the most companies are involved, helping them, help them to grow, there's more partrocines in media's to communication. Now, who has the power the consumer? Exactly. Because the

consumer, if you consume more leach of almendra or leech of arross, if you consume more products of origin vegetal, then those companies are to growl, they're going to be bought as before for companies more grand. And those companies

more great, they're to do those new products. And we we can't

give the world to do the world of the community of the consumer, that's a vote.

It's a vote and it's a vote a vote and I am very esperanzated and I think

we're going to do all the times. I'm doing a little every every day.

Yeah. We're we're this thing of what you do you what you

do you do you do you don't get to consume the embutied coincides, that is the number one, you recommend you, that

you're going to that's the number two, number three, as well as we're doing as well as well as the other questions. As far as those things,

those are also processedes, those, I'm called products of cafeteria and I'm, and I'm going to tell us to us

that's a termino scientific. Cafeteria diet or diet of cafeteria is a term scientific in the which is

the effect is those products have those products that you know, a cafeteria in the physiology in the physiology both of the

way to be it but we're also very much destructive. But what products are, Maurizio? Think of a cafeteria?

What you do you know, all those substances, all those those products. There's all that you're not to eat.

There's what you don't have to eat. Because, look, the gas saturated per se,

is tremendously dineineate. But when you get that saturated with sugar, oh, God. So,

those, those, the, so, the sugar, calories vacations, that no

they're not just you're in it's the bomb perfect. It's the bomb perfect. It's the bomb

perfect of the flavor. No, there's a that's that's a that's resist, exactly.

Yeah. Yeah. Well, then what's the thing is a person, no, that's the people, because the

problems are the people to be to the people more umilled. So, you see,

a one overerererer, a person who's pat pat pat pat patents, so the albañis, and those

that are you consume a refreshco of cola and a and a pastelito and a a special little of the cocoa and the gansito

no and also and also there's a other term scientific that's displacement

nutrition. These substances not only are not only don't only do that the physiology human

but they're that's you're you're you know you're

not you not only you're not just you're you're you're using you're

you're the goal is double not you know notas, but it's double. Dehas you consume the avena,

dejas to consume the manseh, dejas'is to consume insalasas fresh. Fagate, all what you do when your decision is to eat in processals. That's the second

product that's the second line of products is that's your life. The food of cafeteria. The food of cafeteria. Obidalas. No, you know, you're

more than this. And this, fiends, not to be a vegan, because you can not be a vegan. And eliminate the embutied,

and eliminate the products of of cafeteria. Nothing to be. No, it has nothing to be. Now, I mean, I said, Mauricio, the last thing is the

last thing is, the last year, I thought, I thought, I was going to be a macrobiotic. I'm going to eat food

and I'm going to continue consuming a little of the peskado. And I mean me functioned for a few because me

helped me to do a point that I know, I know, I don't put to come animals and that I'm

into 150 animals in the more, pardon, animals in the human, like a human and that

the mercury and all this and apart the the end up the pieces in my circle of compassion

and I'm not put. And I'm it's possible to build this point. So I

sometimes if I'm recommend, I go, if you don't you do that the path

complete, to do the most other of the animal and get to a

piece of a thing. You'd do that all the transition does

sense because for decisions. The pescado definitely is an element that has pros and contras, but, at least, in the world scientific, it has more pros than consas. And of the animals is the less

would damage? I think that is, I think, I don't have a data exact to to say, in a tantal percentage, but what we know is that the acios grados omega-3, that are contained in the pescados, are not a lot more than beneficial for the system cardiovascular, for the development, et cetera. Also,

also, they're in quantities of vitamin D, that a lot of times those humans moderners not those Obtiener. But those two substances that are the

most necessary of the best of course can be used now of products of origin vegetable. Thanks to the

engineering human. For example, the acios omega-3, like the EPA and the H.A.

For the siglas in English, you can be obtained of microalgas. Fiatte that's chelada.

Cresia's in laboratories, organics, in exposition to metal pesasasasas. It's a good

product from the point of that you see. The vitamin D3,

that is one that is an that's better, there's a better there's a very, you're in

there's a different from, so those two substances that are, and we're not we're doing, we're doing, not it's,

not it's not it's not it's not to be efficient and sustainable. Exactly. The sustainability, is to be able

to continue doing it, is that's so, is being efficient. Exactly. So, I'm going to be very sincere,

I've been a base of plants for many years, so 15 years, but

But, for example, the aces grads omega-3 of the pescad, stabilizabeths arrhytmias very common in patients obese and of ed.

The fibrillation auricular had effects anti-arrhythmogenicos. Well, I don't see a other form, more than to recommend because the science it was dictated.

I could have done the luke of my patients. Thanks, to God. Today, we have fentes vegetables that

functioned equally well, so. The world advances, progress, we're more sustainable and more

efficient. Yeah. But it's it's like, because it's rather to start the podcast as I'm put in

the most dangerous, Embutiedos. First, first, first, you want to be vegan, it's more, for you.

First, first, a-bye- to do you to doze to the end up the pesable. That's a

good principle. And remember that the second is... The first the second

is... The diet of cafeteria. The diet of cafeteria. I'm I'm a A

Abraise to all the people that's listening, I'm thank you

thank you working on the people who are in the great corporations, people who are in cafeteries, people who work in schools,

I don't get to get unhated, we have a war against you, we're going to we're going to

have a cafeteria, and if you're you're going to get the doors for that your cafeteria

so can't a car carteria we're never food of cafeteria, we're we in the

hospitals, in the schools, in the offices of government And if you're in a company

in a big corporatio no it's not it's not to try to say, from the

there's just tell to the people with the people who you're doing the world is always more change,

change, for so a sometimes to me that me that give

to give to give to I'm I'm because I love this

semilla and this message of the world is the people

we're we're all we're to do to do to

nobody simply it's just part of the change. And at times the change Mauricio,

we can't be able to work standing from from the other way, you not are you not, you know, you're not,

the medical and the medicines and the pharmacies and the laboratories, but no, from out of people, I don't know

how effective it can do, but from the science transforming, is something very totally. Totally of

a good. No, would be more the same, this, what you've said,

for this podcast. We have to progress, from the inside. Okay. I'm very well. Dr. Maricio Gonzalez, you thank you.

I've been with us in the program. Thank you. We're not your social to see you. For sure. DR. mauricio Gonzalez is

in Instagram. I'm repito Dr. Mauricio Gonsalels in Instagram, Dr. Mauricio Gonsalias in Facebook.

Very well. There are we are there. And they're being pendentes because we're going to their next

inversions VEGiPOW that are a maravit all they're It's a fact that everyone should be able to

this investment and we're going to we're going because of the kitchen. Thank you.

Thanks to us and we hear us we're going. Thank you. Thank you, Dr. Maurice

Gonzalez, and I want to say to you you're you're not you're to be

because your body, as you get to intoxicating so, it's going to

get used to come to that things toxic that I had to ask you a class

a plana a some some some some some time in the program,

well, there's foodies, rubies, the battings, as Robana us have

done to eat in salasas, animals based on plants, things delicious and then

then we going to we're going to the food chatara especially

to the embutied to the food of the cafeteria as as you

know the doctor Mauriz Gonzalis and enfocate in including

things sas things sas and that and displacear, embuttied,

food of cafeteria, will be much more simple. Pass to pass to do work. The podcast

live in Mark Antonioorrejil. com. There are the notes of this episode number 66. Because if

you want to continue to Dr. Mauricio Gonzalys in his revest, and you

know, related to that you get to you can't talk to you can't talk.

And there is the episode 606. Also, also, I'm you can subscribe to

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