El Podcast de Marco Antonio Regil - 220 - El ingrediente secreto de la comida chatarra - Dr. Sergio Hernández y Ade Alvarado

Episode Date: May 30, 2022

Sabemos que la comida chatarra nos hace daño y así como el azúcar es un ingrediente oculto que se encuentra en ella, existe otro que es también muy común en la cocina y que también puede enfermarnos. Acompáñame con el Dr. Sergio Hernández y con Ade Alvarado, fundador de Bienfest, a descubrir cuál es. ¡Dile adiós al miedo de tener la vida que quieres! Regístrate a mi clase gratis, para que el miedo ¡No te detenga!: https://hotm.art/MC-Miedo-Pod   Sígueme en: Telegram: marcoantonioregil.com/telegram   Sigue al Dr. Sergio Hernández en: Instagram: @midoctorfuncional  Sigue a Ade Alvarado en: Instagram: @biencoach 

If you were president of the Council of the Health, you prohibitius this ingredient. No, no, Mark. I think what is in our population today are the two

industries more grand, which is the industry alimentary and the industry pharmaceutical. What are these gadgets? That's we're

that we're that we're still still already are not new-sittas. While we know we're not going to

keep us, we're going to we're going to that car car car toxic in our organism and and it's apherm to our population at final of the way. You studied this and you've worked with this to first

man. It's correct. Generate inflammation in our organism. What is what has what has in front to our population today? And those are those patients that are more rapidly. Because they're that toxic during a time prolonged all the days. There's an ingredient

that's an ingredient that's enculted in the major part of the food processed. An ingredient that no you want to enter to your and that, and that, without know it, without

that is nocive, probably it you have to your kitchen and probably you're doing to do your family

every all the time. And of that this is this podcast, to know what is

this ingredient, what are those consequences for that we don't have it in our

house, in our kitchen, and not consume it in the food,

and Dr. Sergio Hernandez and Ade Alvarado, that is Ingeniener

of the food, we're going to talk to this ingredient and of consequences and of

the trickos of the industry of the food processed that for you can't you know that so that's about so that's this episode.

From the studio rockstar media in the city of Mexico episode 220, we'll start. The podcast of Mark,

Antonio Regil, is a production of RGL Entertainment and all his rights are reserved. The doctor Sergio Hernandez

Gutierrez is medical functional certified in nutrition, medicine anti-entegecement and health hormone. Ade Alvarado is ingenier in

Alvinos with speciality of nutrition and dietetic. He has worked to work with companies productors of the group Well,

one of the platform of the best form of the best part of the world of the Span. The doctor Sergio Hernandez

and A. Alvarado are in the podcast. Welcome to the program. Thanks for to be here. But I'm

a question one thing. That's what I said, I'm saying, I'm creating a theory of the conspiracy

this, I'm I'm doing to say this. No, for nothing. In this case, no. In this case. In others, no see, but in this,

definitive, no. And if, we're going to say, I always, I don't like satanized any food, but there are certain ingredients that is it's that's a tonizance.

And just today we'll talk about that you mentioned at the initial of this podcast, that we have to avoid in our family, in our

kitchen, in our life. As some years, with Dr. Crucham, we, we we said,

that is another of those ingredients. We're not of the sugar and the alta fructose and this is another

that's a mehclita of the food chatar of the food of the elements processed as before the program me you say,

Marco, this is one that is one that is one that is a plan of the community, you were you prohibiries this

ingredient. Without any another Marko. Of course there are there has some years. In Europe,

no? In Europe, for example, in Dinamarca, was the first countries that was the three,

2004. Okay. They're going to start policies to avoid it to all the cost in the food processed.

In the matter, in Mexico, in Spain, there are many countries that still not, and still still still still use after the

years. And the problem is that we know we're going to say, we're going to say nothing, and we'll

continue and we're and there's there's the problem, the ignorance, not this ignorance.

And it's important to mention that that as this ingredient there are many other that depend

of the the mechanisms regulatory of every a country that are that are in cargated to see or not permit these

products in different food, products of personal, etc., that we know, that's the

amount to the problem and and it's, and it's a, and it is a problem. So,

we've been mentioned it for tal, for your name, what is that ingredient, that is the

enemy public, number one, or number two or of the health? It's the acid,

of soya hydrogenated, or partiallyly hydrogenated. So, like, so it's

called, so it's called, and there's many different of the different, all the acids, all the gases,

all the gases, are there's very dangerous than the same thing, but in specific, the most used is the acid of soya

hydrogenated. Okay, not we're talking the soy. We're talking of the the acid,

of the acid, that has been hydrogenated, of the actually is a process that in the laboratory.

What is that's so that I'm like I'm so faro, but I'm it's a raro and it's

not a not to consume those, But basically is, it's, it's, it's, it's,

it's a to make a good, to change their composition chemical, and the person to ask you know,

the industry he's used much to allow the life of anakel of the products. Because this acid is more stable.

So, it can't be much time, without being to be able to get to and then

obviously, for the industry of the food is very convenient, because you can't have a product

in an can't be a lot of many without a consequence the product. You're

in the Alimals, you've worked, a you've talked to the first hand. You studied this and you've

worked with this to do this to do this to first time. It's correct. I was correct. I was when I was

when I used at the ingredient. And also, they were the ingredients that was the main things that

was the primary process, for example, for example, for industry of panification, which is one

of the one of the that's that he's a more in their products. And I

I remember that the tankes of the soya hydrogenated that were big and that's

and that's all the lines of production of of all the ingredients of panification. So,

basically is there for the product durer more in the anakel? For that do it more in the ankele? It's not able.

It can't do it. Ayes. And, even this type of products we're going to find in

our animals more simple there are some more they're not doing that's like

aseite of soia partially hydrogenated. But if we'll the etiquette, we're going to find it as

a trans, that's, that is that hydrogenization what is transform that acer in a gas trans,

that is just what we have to avoid in our food in our animals. No, we have to satanisar

not a not much. This is but the grasas not are not as our organism.

Of the fact, those our cells all our cells are composed of lipopolisacari

are some grassas. But imagine, this is something interesting. Dentro of the structure molecular of the gases, we're

to the gases saturated, to the mono and polyinsaturated, what is the difference between these? The saturated,

we're supposed structures rigid. And imagine our cells rigid. So, can't be able to

be able to do you, that we can have external in our environment. And the mono and

those monosaturated that are the most good have double enlaces in the structure molecular what he does

make more flexible. The avocado, for example. The avocado, for example, the nuses and the semillas, the lineasa,

etc. That's so makes more flexible and that our cells in general, all those of our body,

have a more stability. And the grasas trans that we're mentioned already with this type of

the type of those definitely not we want to have to generate inflammation in our

organism. And we we're we're low-grade inflammation or inflammation of low-grad. I call it as

an inflammation chronic silenciosa that is what has what has a person to our population today. Because that inflammation

chronic is it is about over-pess, obesity, hypertension, diabetes, and all the the problems chronices,

that is what has what we have to be a problem. From there, there's the importance of not to come

things that that we're so correct. And in that is just just about the gases trans,

that you to let's let's at all cost. Independently of what diet or what plan of the food, we have to get out the grass. The point. Okay.

Here I have a important of the United States. The Uniteds consumers consume more of 28 million of libras of asexite

commestibles all year. And the acid of soy represent the 65% of total. So,

the middle is hydrogenated. So we're talking about a world, or some quantity of enormous.

And that's a matter of the United, but I imagine that Mexico and America Latina, with all

the food chattar and the food rapid is it why is this Mark? Why is this you're going?

One, because the soy processedada is baratisima. Realize this process as the

process, as said AD, we can't maintain in the super during much much time. So this is

this is the reason for the this product is of the most used in the United

and in many parts of the world. I think in Mexico

not far far to have a very much of the same of the same another data is that all this

soy genetically modified and processed is actually for there a meme another day of the

yeah the they're the soy they're for the not for who does this

soy for who for what so yeah that's that's that's especially

specifically like is genetically modificated of the famous roundup

of Monsanto that is like the star of the

in the war of the Galaxies, Star Wars, no, that has been demanded, and they've

done done in California for the damage and the consumer. They're full of pesticides, and it's

a geetically modified. But for who's the is for the veganos? Well, what the

most is the monocultive of soy is to eat to the animal, that also has a

impact very nocive in the media because we know that the great part of the contamination of the

gases that produce in the animals. So, there is there is affecting not only

to the people when it's not not the our our environment to our planet and when you

come you the vaca the poe the potho the soil genetically modificated with all the

pesticides of Monsanto the round up famous so, so you eat

they're you do you do you do you know we can't know

but we don't know the famous roundup of that which you

mentioned as Marko that's interesting we we can't do in Mexico we

we can it's And there's a study of glyphosato that we can't realize in our patients to see what quantity they're having of this pesticide

and then start to start in our patients to start those patients to start. We'll come to the same. Cargatoxica, pesticides,

herbicidas, products chatarra that have, other, other, many, ingredients that are in our health,

what we have to do with that car car toxic elevated? start to that's of our house

and in automatic the body if we're to make sure those mechanisms of detoxification that basically

is to make sure our health intestinal to make sure our health renal, to our detoxification

at level epitico in the skin also we can eliminate toxic thanks

these strategies of detox that not that that has been a has been

very malusated has been very malusada but the favor of these mechanisms

of the body of desintoxication is what is what is what is that this car

toxic in this type of products after in our time, we can

we can't get to start. One of the symptoms classical of the

patient with a car toxic elevated is the fatiga chronic

and are patients that they're in doctor with a doctor,

with fatig chronic revisance they they're they see all

apparently well and result that when we perfiles toxicological in the

which we give certain substances, as it can be the glyphosato, we've been a patient intoxicated of all these toxic in the environment, in the food, and the symptom classic is fatigua chronic.

That is another problem also, Mark, the repetition of the products. Because if you come one once, if you have the ingredient one once, a little bit, not so if you can't

nocive as as if you do do you eat, example, if you come is an animal that has a trans, every day of

every day of every day, but you do you five five times a time,

your car car toxic also is a habit of a bit of a bit of long-long- long-plast

it will represent a problem, and what us have been the problem, the thing is the

ingredient in the formulation of the product, but also the other in the States

there's this that's a call the the cop of risk is that the

people the people use to make a that much can't do you

do this you're doing a lot of elements in those elements that in bolsita is the problem. Here I have a list of

examples of products that can't have acides partially introgened. Diggas if we did our investigation. All right. Gattas salas, gaitets,

duces, pastelitos, tarts congelas, products orneated, refrigerios, snacks, palomitas of maize for microondas, margarinas in bar,

creamita for coffee, products of mass refrigerated such as like bollos or rolls of canela, donas, etc.

Glaciators list for use, basically all the bolsits that you find you

find out of the store at a little bit of the world's in the foodst and there's a lot of

a lot of products of bolusita. And apart of these they're this this this, this acid

and also also they're in alta fructosa that was that's of what we're talking about with the

doctor cruhann or they they're a bomb there is all the whole

the different there's many many more ingredients have a product

is a know it's a product more processed or ultra-processed so, so if the people that you

ask you know I'm coming that I'm going to you're in the pocketitit that they're in the store they're

and they're the ingredients and see the oil hydrogenated or partiallyly hydrogenated. No,

they're in all. Even so in many products processed veganos veganos

is it. Yeah, also they they get to use. Not because it's not because it

is the is of God and of the the sky of the lot of animals that's good

but also we're to care of this animal to be a 100% No, Margo, with all

respect I think what is what is the people our population today are the

two industries more grandes that is the industry alimentary and the industry

pharmaceutical and well we're we're we're about after the

industry but the industry are the experts in marketing to to get the people.

Sure. And if we're going to the mechanisms of regulation, we can get to

things that alarmants as well about talking about toxicity. If it

has a little of this, we don't we have to etiquette. Yes, no we

have to have been there. There are tricks. There are tricks. There are

there certain kind of the substanceias that not are not taken because

they're a little. And what of my professors a little and I'm

a point of a bit of a bit of a bit how time we're going to consume and in what

quantity? In what quantity? In what patient? And I'm to the thing of genetic.

There are patients I consider one of them of because I know me that part

that we we're poor detoxificators our our organism not detoxified in many

efficient and those are the patients that's more faster more

because they're that toxic during a time prolonged every year and that's

what they're that's but these truquitos that are in industry alimentary is what

it's what it's what it does not, no, I don't not I

want to not but mention things like nutrition and that's

good slim that's to the little the the etiquetta, the zero

sugar result that has got a lot of the zero and it's that also they're also

they're also or they're or sugar or sugar for grass so they're so they with that

information that at final if the doctors many doctors and if

no offend to nobody don't have that information in when the information

because one of the data important is that the doctors that are

the the principal promoters of the health, we don't we have education in the

food, we know we don't get about the classes of nutrition. No, we've done not in the

career of medicine. And if we get it's a repita that for favor, my dear doctor,

the the people, the main, the public the public supuctor, it's a feo that

I'm a few, but the principales promoters of the health, we're the medical

supposedly. And no they're classes of nutrition. And the base, of our

health is the food is the and we don't get us education they don't they don't they're not

of classes a little bit a bit of a bit of a barradita of what I know Marko

of what I know no no or you don't you you're you're gonna you're

or a embarradita or sometimes we we're so we're we're not we

we're we're not no there's no there's you don't have said you've all the

medicos that have been here to the podcast. There's zero. There's a problem.

The doctor to send a doctor to make a little bit more and he's a newtrologer. There's a word and you manage to make a

medicine, study nutrition. But that's for their own own merit. And to say other

other thing. And to the majority of the cases, they're they're not from

how it's formulated a product. That's what you studied. That's what I studied

and the ingredients that has the ingredients that It's you have to do a

multidisciplinary between medical, but also they're in different people, but there are much notherologists

that's the future that's the way that's the diet this of the, this, the cheeseito panela and

hamon of pavo, how is the pavo, it's better that product of the food and

of fructosa and of many things. But there still have much a new georgia yeah

me gotcha salada, Galletita salada cheese or panela and hamoncito of this and

It's impressive So, the promoters of the health, from the point of view of

the point of a lot of medical, nutrition, of their career of their base, they're in

really what we're not to have to have to eat with a good,

you can go to you're to be you know, is, does do you

do this what's what's what's what's what's what? No, no, no, no, no, no, no prescription of

one of those. For you, to be a sandwich-tolde, it can't be the sandwich-it-o, with the hamcuittso, with the mayonnaise, with the mayonnaise, with the acid of soya, partially-hydrogenated,

and you say, no, doctor. What is that? How, no? How's a good. And in the night, then, my, my, my casadittittas, how no?

My yogurt low-fat. My yogurt low-fat. And I'm just to-you-you-cud-o-fat. And you're, and you're, and you're, that could be a prescription

of a natural in many many occasions I think amy a amyas not many

they're they're they're coming, they're even also they're also in the decan digital

like in the time you and you're to try to come and then they're also they're all the

products not the bigs school of the nutrition because yeah today there

there's many there's not people who are people they're doing a

way more and that they're that the ingredients, that also are that's just are the ones

that are the new generation. What I mean me is really a lot of the question is just that that's the

problem initial of what we're talking the day of today is just to start of education. It's right.

Canbion the programs academics. And there let me add a thing. In the

part of the programs academic, for example I, I'm in the career,

me said, you, you enfocate to make a product that be rich,

so that the people like a person like a person to that's a great in volume,

but it's not the costos, not, that no, not, not the business.

But, however, not we not not much in the care, that he'll

do it to come to never, then there there was a wayco important. I see,

I know, I have, I have a friend, that he rancio, but it went to

a post alticicicis of one of the companies of the products of

food food, process most Grands of the world. I'm talking one of the

first names that came to you know to be in your mind and me said, I'm saying, I'm sure, I'm sure,

I'm like, the way he that's a thing that I'm put a lot of to make to make a food to do and be more

more addictive. That's what I do in my work. And he got to be a point, like he's

a point, like, he's the carer that I did the career that I'm here here I'm here I'm here he's a

little bit to do you a little bit to do you a carrie? Yeah, me It's a

similar, because even in the career, we had we have a lot of different, we're in the

kind of a thing that's, if they were, they were like a whole of a whole thing, you're saying, they're like

to do you want to be a little but it's and then you get to get to you, you get to

and you get to you know, it's a point that's, what I'm going to be a major ignorance, that's that's the

message, no, a major ignorance, major in fact, and if we're We, as professionals of the health,

we're doing the career, and we don't have the knowledge, the people that even even study a medicine,

study in nutrition, how not not they're going to engage with the industry alimentary if it's just it's difficult

not to care in the temptation. And for that we're for that we're to learn to learn to learn

to learn and grow together. So we want to putalize this education. So,

not we're not about the soy, the soy organic and not genetically modified in their version

fermented, like the temperate, for example, can be good. The vegan, vegetarians, miso,

tofu, Tempe, of a quality, organic, not genetically modified, all this,

is, is, well, being made, in the food is a thing,

in many years, in Asia, over all in Japan, and where we knowce

that the people are more more than the people are more than they're used to be used for many years but it's a

soy natural, organic, not processed and fermented, and if we we're not a part stethicic,

zero cellulitis you're at the chasas and all the chas and all the protein because if if you want to

want to let's get things to those women in the consultory the form in the form in

that I canch you have cellulitis yes, you can't keep it? yeah, let this,

Doctor, you know, yeah, yeah, see to the doctor Sergio Hernandez for more recommendations.

The doctor anticelus. But 100 there's a there's a that's a that's a that's

many, we're talking we're not we're doing and when you're and when you know,

there's so you're right. So, then they're they're gonna start with that's what we're gonna

that's sometimes is based on plants is being vegan and for nothing you know, you know, you know,

you know, this mark, is the major part of our food is they're in the vegetables, no,

not processed, not processed, preferably organically, a diet integral based in plants. The major

part of our part of our part of our , they're to begetals and that have a color because there

we're going to have to have been not over. And vegetal many times the person think that's

the ensalada not the broccoli, and the broccoli to the vapor and really there

many many options. So, other the vegetables we have the oliginosas, we have the leguminosas,

that also have many minerals, that are very nutritive, and that are those major studies that

are made to people, they recommend all that kind of that people, that's not we're not about the

soyas, but the processos that they do you do the same and that this great enemy,

now we're, of the acid of soy hydrogenated. It's is ironed. And that not

only are only in the food and you're not used to the TV and the people can't be able to

get in the kitchen. And with that they have the impression that's something that

is a thing that you're that's that you know, that I mean he passed

in my career just that when I was working to do that I'm doing

things and they're all the type of panes. Imagineate whatever panedria that

apart here in Mexico, in the but in Mexico, we're very consummowers of the day of

it's the day of the day. In the plant I got a point where I'm using the acid and hydrogen

of soy, as a central ingredient of these bettunes, cremas, this, all the type of ingredients

for the panedriety and I said, no is possible. No, it's possible because this is what is what is

the person to. Wow. As ingredient principal, did you know, as an ingredient principal,

and that that was a major part of the cadences of the panaderies in Mexico. I don't say

names, but imagine if you guys, I remember that I called that I'm going to there. There's a lot of oh-tito for there in the

panedriety. All the type of panederies that's just I'm actually, I said, I saw that I went to go to

the way to my house and I saw that all the panaderies and I was like that's like you're

because justantly that people in Mexico are that's using that's using that's all the days, practically.

And in the States is equal because there not we the influence just Now,

pointualizing. So this ingredient that we said, sacalo to do you do it, he's a

de, say, it should be being, should be able to the use, the use absolute.

So, I know that we know we repasemos and that the people say,

if I'm going to record, I'm going to remember. No, I'm going, in what

me dana and what what do you, and what what's specifically me put to

we Basically, it generates stress oxidative and inflammation. That combination us will generate over-pessor, obesity, ligated to resistance to the insulin, that surely said, that's sure they're talking to that with Dr.

Krueh, but the resistance to the insulin is the principal enemy of the health today. That resistance to insulin is what we generate over-peas, obesity, hypertension,

diabetes, cancer, Enfermades neurodegeneratives, all the infirmities chronicles or as we're in the articles

which are infirmities chronic non-transmissible. This means that are not infections, for so to say,

that was what was the more than our population before many years, and today what more

not is the endernerations chronicles chronicles degeneratives or chronicles non-transmissible. Basically

that is the principal component and the most important is at level cardiovascular. The principal cause of mortality in

the world is the disease cardiovascular. And these acids or these grasas trans are the mainstaffirate our lipoprotein. So, to augment our cholesterol malo, that no there is

cholesterol mal, no I'm going to call it so, but the LDL is the mal known as a cholesterol mal, and disminue our protector, which is the HDL, that is the cholesterol of high density. It's that that camion

that's that's the end up the things, it's not the combination perfect to have

an event cardiovascular a unadoa that's a person who's a person who obviously is people

people who is people and is what is what is linked to all the forms chronic and the

canstance of the that's how you're how you're how you how you're to do you

a good papa or mom can't how you're a man or so, can's sad.

How you're going to create, write, this, a book, conquistar something new, inventing something or be political,

be what whatever you want to do you do in your life, no? In fact, Mark, this is probably with people,

with people, with people, in the States in the States, has done a study for more of 40 years with

a nurse study, that's really interesting. I'm invite to you know to do

it's in internet. It's organized by the university of Harvard, where they've studied

for many years to a infermeras with different types of different types of some some use

in grasas trans others not have been and they're done that the consuming gas

trans elevates in an 80% the risk of the risk of cardiovascular so that

if if you consume gas trans in the day to it's very probably that you

do a very that is a lot of not a however recently about the

about the time also the time of the having a cardiovascular or

being propens generate a major risk ante any other other the disease

it's the COVID. So there are they are just to come to get the risk

cardiovascular and all the what they about the fatigues of the other things and the

other things, but it becomes more more than you have a that you

have a time we're going to get a in New York and it was with the same

team to win in English and I remember that one of the the

chikes of the the encarred of some gadgets that we put him

to the present to the client to get a little to get to trap with the book in

a minute I'm he was in a pause of the and he sent out of the

and he's in English then he says what they they're these guys that they

we're that we're for the version in English and that still already

are now now now I'm I'm so I'm so

I'm can't because it's I'm could say in the the salian the

the Sory that no have nothing of ingredient of origin

animal and that's we're in that's over because they're in those are you because they're

I'm going to never I'm never used to the soros are you're all the all the gadgets that's a

example but he is the thing saying what they're they're that they're we're just we're just

we're just to come to the they're all they're there's gotucated and there hasatrance

has a hydrogenated there has done this experiment where in the schools

of the I was certificed, they were in a cubo of grass trans, and was there for years and it was

not for a year, but not so they were not even the moscas. If you were, the moscars, they'd be there, imagineate,

we're not doing in the day-a-day. Wow. Well, here I'm in our notes of our investigation, says,

some of people have opted for simply to get to the car the carers with a

factica permitted for the FDA, that is the agency regulator of the, of the animals

in the States United. Where if how is the thing, if you have the about,

it's about about a 0.5 grams per per portion. So 0.5 grams per

portion of not not declarate? It can not declare. But there has to

be the portion and what said the Dr. Sergio, no, at the more

the point of partion, but are 10 portions or 15 portions and yeah when

does the sumatoria and when you the etiquettes says to tell how

calories, not so how many calories, so content of the packet

five portions, seven portions, three portions. So, if the packet entire were a, one single one single one

so they'd say that's three portions, it would be one five, they'd have to declare. Exactly.

As far as three portions, each one to zero point five, not it has, so, ah,

no has a , a set, trans. And it's a trance because they're not

they're saying, the I'm saying, the I think the, it's so is a

sucio. It's is very It's very sucio. But so if you If your if your

if your if you do that if you're doing a lot of my time, it's the

doctor, how much I'm going to do you know to do you do you do you do you

would you would be the day of the day? Uh huh you're for a day so it's for

a single because you me said, so if you if you're infiel the 0.5 of the

time or you robes money of the the account the bank of the

family, the 0.5% of the time, or if we we're doing the 0.5% of the time, no,

no? So, so, so, we do, I'm doing the experience in three portions.

I went to the dinner, I went to three events. So, man, those were three events. And as

like, one, it's not the no, they'll declare. Or, they're some puros trucos.

I think the, the message here should be the, um, as my patients. What I'm

to eat, Doctor? What I'm to eat? What I'm to eat? And I'm food.

Vegetal. Vegetalels and grano but just, oh, I know, I'm not just I'm trying to

say that all the people say that I'm going that. But my life,

my fantasy would be that. But, oh, that the common,

the, the, the, the, the, the, the, the,

the, the so, I, don't I, don't has it's been

the consumer excessive of products of origin animal even though are organic even is pro-inflammatory

is pro-inflammatory exactly and the majority of those products of origin animal the animals were

are used those and that are full of pesticides and they're getting and they're they're getting

additives and the more processed to the carne also there's so there

also that you have done Marimar, the novel where you eat in the movie's

a little godrecy you're in the godrecytomian so that's that you've that you've been that you're

that's got to that's that's that's all right that's not that's not that that's

more than the yeah and the problem is the quantity that's a so that much people

eat a day and much I'm in the I'm not in the callation in the time in the

time or in the time or in the night or not still they're they're

they're different fountains. It can be the meat of it. It can be it's like

lightos or derivated lactose. Something more that not you have asked? Just simply invite to all

the people empodeled them. We're always we say this is for all. The person that wants to be

good to make a decision. I want to be very because there's many different so,

Marko, as you've mentioned as well, we're about products health care for the people who

want to make this so this is for all. And, of course, start to eat

a good to make sure not the things that's that the world we're in Mexico we're not a thing that's natural

we're having leguinenosas, we're doing the chili, the whole America Latin. To America Latina. In the

States United, are in those products too. And there are markets for all

so you so you want to eat so much eating eat to do to the natural,

bet to the best to the year. And it's something to do the day of today

to I'm I'm also. also can't start to revisit that your

products, the that you're that you're not a idea of and you're not a

different. And with those other changes, you're doing a change for your health,

favorizing your health. For the people who want to get more of the food

and the curandery that you have done to you can see them to see in our

social that's arobae best in Instagram in Facebook and and

our page website www. www. www. www. com.

Doctor, something that you have And do you know where you can't continue the people to know the people

to know the to learn to learn more and to learn more of you. The message that I'm going to start is that they're

in the basic. If not they're in their state or not you know, even those that are in

there and you go to the basic of the medicine functional, that is the modifications in the

style of life. Right. So, the exercise, intensity, intensity, duration,

and a superator. If we we're, if we start with that we're our

health, we're going to change to make very time from this time. And for

ultimately, I can find in all the things I'm quite, I'm

my doctor functional, YouTube, Instagram, Facebook, where whatever, and in

Mexico, I'm I'm a center of nutrition and medicine functional. And,

and, Thank you. Thanks for the invitation on the day of the day of Mark. Felicities, for all the

work that's doing to do for the people. Much of us. With that. Thank you. Thanks. Thanks to the

two. I hope if you're able to podcast. Subscribe to the podcast and the five stars with a good

resume. We'll help that the algorithm the podcast to other people if the information

and the information and you know to YouTube. You know how function. Like to this video,

subscribe to the channel if not the most important is, leave us a commenter here in YouTube or on my Facebook

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to learn and you can't be with us so. So, so the next.

So, we're not thanks.