El Podcast de Marco Antonio Regil - 227 - La verdad oculta del jamón y las salchichas - Dra. Marcela Sandoval

Episode Date: July 18, 2022

Uno de los productos más consumidos en países como México y Estados Unidos son los embutidos, como el jamón y las salchichas. Pero más allá de que no son nutritivos, pueden causar un grave daño a la salud. Acompáñame con la Dra. Marcela Sandoval a descubrir qué esconden y por qué es conveniente dejar de comerlos.  Aprende a ganarle al miedo, para tener la vida que quieres, en mi clase gratis 👉: https://marcoantonioregil.com/miedo-pod/     Sígueme en: Telegram: marcoantonioregil.com/telegram   Sigue a la Dra. Marcela Sandoval en: Instagram: @dra.marcelasandoval 

That you come one of these, a week. A-a-simony. A-a-simony. Quitate other hamones, other salshichas, other products of origin animal. This augen to

the risk of asthma and cancer of pulmon in 8%. I'd go to the fabricas and mutedos and they'd put them lends for that the

acid, the chemicals of the oil, not you'd do you'd not know that's conscientently something that

when you're to put on the wands and lends to make a do you? The Muartes related

by hamony salchicha of the of the end of cancer and the three first oformas

that I'm in the world cancer, diabetes and cardiovascular we're going to $5,000 more than

$5 million then you get a coquetting a little a little about a cigarette.

100 provocators of cancer for the person human Marko not even they're

they're they're in common the cigar the alcohol and the contamination

of the condo the with the salchiches to tososos

and hamones if it's something we and comvillows to be sometimes two or three times a day

to do it. We're doing the time. And the most of the intentions because we're recommend for all the

partes. But what is the reality occulted behind of these animals, of the food of the

doctorate Marcella Sandoval that's a life to save a end of

a terminal, we know to say what is the real that's the product of

this product. We're we're we're New York. Episode 227. Commensame. The podcast of Mark

Antonio Regil is a production of RGL Entertainment and all those those rights are reserved. The doctora Marcella Sandoval is a curgana graduated of the tech of Monterey

Convention Honorifica. Sus studios of postgrad with two maestries are focused in nutrition clinical, biotechnology alimentia and health public.

It's one of the seven medical certified internationally in medicine of the style of life in all Mexico.

Quenta with experience in evaluate and to try a million to many of years with

reversion of the infirmities and prevention of the same in the last years, your speciality

has been a practice in a doctora Marcella Sandoval is in the podcast. With public in vivo, here we're

in the Montereyne New Orleans. What's the beautiful? Apopoena is a preceo the hotel chicas,

chikos, yes, Marcelita welcome to the program. Thanks, thank you. Thanks.

We're going to enter in material. I'd much to return here to get this

theme, for there. So, the, starting so, I'm going

salchichas, hamones, to see, um, my momita me dabbas me d' a man.

My momita, my chas my chas, me d'en. And the day, it was a common, not a

common that we'd something. And the recreo? The recl clear, the recreo,

a hot dog. Or your sandwich with hamon? That's was my infancy. And my

my mom not was a man, not was trying to envenenar me, any much less. No, a mom that

do embutied to his kids, it's a malintention. Even the nuttologists do you recommend. Or, you see in the

commercials, do you see in the events, they're in the football, stadiums. And we learn we're

in the school of nutrition and in the best congresses international. The nutriologists you sendan the hamond

to make a there's a there's more than the puerg that the problem is the animal. Or that because the

protein or that because the vitamin B-12 or because the year-you-you-you-you-know- like you, like you attribute many different for there.

Saludable, it's not really. It's not a day. So this podcast not it's not so it's not to feel like

to say, nor to notie, but that we're just about a reality. But if

you're going to do something, what we're to be in this podcast, not they're normally in the media

traditionales of communication in radio television. because obviously if you have your business and you have a partrosinator that you make your business

you're not going to do you're not to me explain it. I'm not quite it's your cliente how you're going to about to be your cliente how you're going to

do you're going to do you're but like you we're going to a mission suicide of not having patrocinators so we're

so we're going to let's talk of what you're in the tele well we're direct to dole and dole and direct

what has starting by that question that I'm a thing in

common in the nicotina or the cigar the alcohol the damage to the

non-em to hamones tosinos and do you do something or was

a mean was a click bait just to make that make that

make the video definitely so and that has to have much

with the mortality that that cause a one

of the factors that you have but before before

I let I let's I I three years, a

revista of sciences medics, the Annas of Internal Medicine,

public an case, a case of studio of a little a new, and he's

to lose, and it's a vision, 100% related to the food,

that was based in papas fritas, in hamon and salchita, the three.

So, the conclusion is that is the deficiency of nutrients. And here, I'm

going to that not the salchich hamon, but the fruit and the fruit and the

verdure that you do you get to it's a malificicic or hamon or

me met to the terrae to do the poe or the pothoo or the

vegetable that you're doing that we're talking is what I'm what I'm what I'm what I'm

what is the problem? Let's let's say for example in mortality we're we're in

the tobacco that there the cigar in general, a company, a very great, no see if it was in the States United, I know it in the States United, I said, like, some, seven years,

in where it's still about, of how the hamel, the salchita, or the carnes rojas and carnes processedas are the, um, the cigar of today.

Why? Because, because, many years, in the years 70s, 50s, I don't know, no, I didn't exist in that then, but, the

story, says, that the cigar was recommended because it was a good beneficial for the health pulmonar. And right we're doing

and we're ridiculous. But if you busks in internet, you can find commercial of television

with a medical saying, I'm fum, I've seen, I've seen a cigar to terminate the day, because

that's a realach and it's a good. And today we're a million of murders

a level world related to the cigarette. Now, let me the murders

of the hummon and the salchiche. I mean if just to be a cancer, well,

we're going to one versus the hamone and salchiche for some of $34,000 and I said, well,

well, at the most no more there, but that's a relation of hamony and cancer with colon and of rectally,

too digestive, that's where is to where is to be three four, 000, the sumas the murders

related by hamony and salchita of the healthis of end of the diabetes,

the three principal of the other in the world. Cancer, diabetes, and cardiovascular we're going to 540,000 mortars. More of a million. So, so, you know, it's a coquetting, a little bit, but I'm going to be, but

obviously, we're going to this, and I'm going to do and I'm a scientific, you're a scientist, you're a doctorate of the Tech of Monterey, the Harvard of America Latina, no? So, so, so, so, so, so it's the best one of the first school of America Latina, and compete with the international, too, but I'm, but I'm

I hear that, I go, I'm going, how will be that's going to what's going, who's going, who says,

with what, with what they're doing they're with what they're in the same category, that's that's a hamuncito of pavo,

that my salchichitas. And you know, to say, to say, I don't you think of my personal, no,

I'm going to investigate a little more. And in this investigation that we can get to the organization

of the health, with the agency international, of investigation in cancer, in where I,

I, C, there is information a little more recent like in the 2018, where they're cataloged or categorized to certain elements, products, things that we can't

use, not just in the other situations cotidianas, like carcinogenos, is saying, substances, products, things that can produce cancer, that are

being found that can't be a cancer for the human. So, there there are group one, there group two, there group three, and in the group

one, is, for example, the plutonio. And at the right is the hamon and at the side is the salchita. Group one. What is it? Carcinogenos, grader.

Or group one, it means that are 100% provocators of cancer for the human. Mark, neither they don't even they're going to

sell. The question that obviously, I know know you're to the because if the hamon,

the salchichas, and the tocene the cancerinus level one, I mean a little, that there's a realation direct

because this is not a thing of the that's an abertamently and because not you know they're because

no one man or no any a man or no single single you know you know you fumas you know

you know you know you know and the lettererote in the cajah that's more that's more

that's the car so I'm saying but it's like clear and it's and every is free to do what it's like

the gan. Why the hamon and the salamil, Tocino, not try then these etiquettes? Why not

it's, if this is a studio in the authority maximum in health, why not it's said?

Also, I'd like to know the response because it sounds much to the

common, no? So, it's like, I thought like I thought like me've been

to study the nutrition, and at the principle I'm not a disculp public to the patients

that I offered rollos of hamon with queso light when, before, before I'm a day

went to do and me said oh, I'm doing it's a lot of a lot of what is the biology human?

How are we are designed for consuming food? Really, it's this has this has a

protein? This, this, neither see where comes? Okay. What is

what does, what is what it's what does the homoes, the salchichas,

the in the level one of cancerinous. of what are done or why? I think

before to talk to say, first I want to do you know, but for you know,

but for why we we're not? So, because it's in every year.

So, yeah, I said, I said, Marcia, you take all the material and I was

all the material. I'm saying, I'm going to get a chamo and come it's a little we're to presentar.

It's very every of this, me atrego to say that's

kind of know. Sabe rich. Sabe rich. It's easy. It's it's a

it's not car. Cacacacys that if they're the carios bimbo,

then it gets to all the areas of all Mexico, more than the

carabanas of the carabana's real. I'm I've done in the secretary of

the community or the products a carmionetta with a doctor and with a medical, this is the situation actual that we have in health, but also, also, it's a lot of

health, no, entre-proteina, vitamin B-12, the yerror, et cetera. Now, why no, what is that vera, not just say, well, it's relation to the cancer, because? What is? What is this product processed? Well, if I, I mean, I think, to get you a bit of a lager of

a baga or of porkito, We're going to embarrarer more grass animal and we we're going to put conservators and we we're going to give a flavor, no? That just yesterday I was trying on media social is a meme that I think you've seen this kit of a kid of the principiante

of the the guy, no I can't to eat to eat with carne. And it was the salsa barbecue and the asonators and the species. I mean, necessarily the carne, but what you put is to give the flavor, no? So,

really all this that's that's it's it's a little or per se

the pedas the pedas of nalga of animal but I'm have to be graphic because

there's much people that say it's not I know, I don't know you

got you a piece of the piece of the so let's let's let's

the properties between comia of this pedas of this

all those animals, we also also we're also something that's a called acio-arachydonical what is this that's a person no person no

can look at Google and you're going to find out of information this is a substance that you know and you've

a podcast and you know about the inflammation of the inflammation and the inflammation systemic because much

people think that's that it's that you inflamed the panza and you're there's repitient and gases

et cetera but no is that all the organs so you it inflamates like animals or like animals

that we're part of the reino-logical animal we're producing as aerochidonical because because already

there's a suncud me pica and it's am inflame the so that the vener gets to be

sparsir there's a cellula specialised and it comes the vener and he's my

venerer then get my anti-inflammatorios and me disinflam so it's an equilibrium

perfect what is what I'm constantly consuming products of origin animal

like these processed hamon salchich is more proinflat Pro-inflammatory, pro-inflammatory. So, me inflam.

What is the cancer? What is the COVID-19-grave? What is the diabetes? What is the end of immune? What is the cancervascular? It's inflammation systemical. Inflamation systemical. And there,

I'm even even I'm talking of all what you agree with the hamon. I mean, of the nitritos, this, of the sodium. No, just I'm just talking of the acid. That's one,

a thing that is proper of the hamon, of the salchicha or in general of the person of origin animal. Now, there's a studio publiced

that says that 50 grams of of carnes processeded, hamon, salchita, salmone,

pepperon, 50 grams a week. That's 50 not in the month? No, we're not.

No, we're not. We're not we're not. We're not we're not. This has to be to

pass between 50, 60 grams. So, that you come one of these, a

week? A A week? At the time. To take other hamones, other salshichas,

other products of origin animal. This augmenta the risk of asthma and cancer of pulmone in

8% and you say, well, that's 8% no me figure a time. But we're

talking of a sandwich a one. Now, summae that not one.

That you come this sandwich in the morning, all the day. I mean I was seenable

like four. Ah! And if no, me see nobody I'm made

the packet completely. And the synchronized. Well, I remember that I'm like the

salchichas chichita with little with a little bit of you know, and you're so you're

that's a thing that's a lot of a lot of a lot of I'm going to I'm a and the

salchichita well, then it's a marra not, marra for you I'm not

I'm a crudas literally literally me was coming or the salchichas asadas that's

that have those have other processes of the other they summed carcinohana. So could we

say that we're embuttied is like fumar? Well, that's the campaign of today. That's the campaign?

There's a thing. There's a, a meme or an image in where is a baby with a cigar

in the box. Obviously, it's called the attention and you start to say, as you know, as you can't,

the kids of the carnes processed that are consuming. So, so there, there, there's many

people, I don't know if I'm a but over the because I'm sure the time me get a no,

but is that he's the lunch hot dogs and the sandwich and the night it's synchronized that for that's a

for tortilla cheese or hamon no. So, or you questions like no, Marce,

but certainly you're to refer to the part. Sure, because the

of pavo is more sanito. Here, here no here no here no here no the idea of

the hand the of the I don't do it I didn't because my Nutriologist

in the moment me it he's a manned the hamont of the you know?

You have passed that's you're doing to doorme or it can bevers to deficiencies of so my doctor

me recommend to take neurovion that for a combination of vitamins B1 B6 and

B12 can help to reduce this and other symptoms after in a

66% in only three months listen your nerves I remember

that I'm a time when we're when we don't we know we did we know we informa that

so you know in Instagram there's we recommend we know we informer us said that the salchichas

and the hamones and the tocinos had color artificial and color artificial and yolor artificial and us

and us and we're talking about when he studied no medicine, but he studied nutrition

and how they're in the food, and he was to go to the fibriches and they were they put them

lentes for that the acid, the chemicals of the not you don't get the eyes,

wands and lentes and then then they'd then they'd imagineate you'd you'd comeer you

would be conscientently something something that you'd have put to put on you

want to put on you guys you're you're to get much science

that's a sense common. But that's the information that you have you know, so you know, what the doctor mom

informer said, the flavor artificial, color artificial, because they're because they're not really. But for

who's over for the language? For the paladar. What do you have? What are, they're saying,

the, I mean, the tachisosin, homoes, because are real so, well, an sandwich of a

food with hamon and tocino and it's like, you, you, you put,

you, Gomez, well, I'm, I'm, I'm, I'm, I'm a super carnivorito, and I was super carnivoreito, and I'm a lot of, I did the diet of Atkins, and I'm because now is the palo, no, what's the, what's the, what are they? The Ketka, right?

Yeah, too. The Ketto, now. It's Ketto, right? I'm not the I'm not the Ketka, I think, the grass, obviously, animals that they're put in excess, but all these conservators that have an appellate of sodium, no? The sodium, so-and-thens,

is what what's what's that's the language, that are the things that

are the same with all these products processed that we have been in

our getting from the house and then they're inflam the papillas

gustavis and what you need the language is every

more more more more so so the so

the so can can complete these and not

only you you know you I'm talking that has a lot of sodium and grass and apart to let's you're just taking salt

not, so, like, to where you get? They're so the paledasas poplars gustatives that you know, the pera, the fruit and the

fruit and the vegetables that's what I feel like. Sure, that's like to get to the tocino, then never I'm, never going to

eat a mancana or a per pera, or my, my paladar is like a stimulation very levy, very

very aburried for the part. And much people, for that no can't

do the change or no can't do to

do this because this syndrome of abstinence because there

many that cause pleasure and you know and you and it

and it's in a syndrome that you can cause the end of the

the alcohol that's more that you this is you can you

can't you get to you but you start to other

type of products or animals that are for you

and The language is a few days, some years, some of the few times in desinflammation

and other again, the flavor real of the food, you know, the papaya like, you know,

but why? Because you are you all that you're that's quite, that's, that's a that's really,

but, every, so I think you know, you know, the embutied because according what

I mean, a bit bit only the only like a 50% of a product animal, well,

I think than less. Less. What more there? What more there? What is what we

have to know? What is what we're to know? You come at what the way to stay the way. But this podcast is to know what

you're doing. Yeah. The decision is informed. Exactly. Every one does what you do that.

What do you have in that embutied? There's a there. There's a mindate that you just made some

milaneses or his pyrnitas or his and now that it's over because you have to try to get to

the animal and take the that's in the restaurant is caros and so

it's well all this we're going to moul to do it over a little

a little a braza so if were unas and some

the and they were so they're and to add to now so the

colors artificial and the colors etc and that is part of

the canast basic that I'm that I'm said

I said I said according the government Mexico, we're in Mexico,

government federal, are part of the canasta basic. Ubicated in the area more sophisticated of Baylorient in San Pedro Garza Garcia, in the

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Reservable W Liveacua com What other thing I've done that there in

the embutions because there's there's there there there's

there I want to talk about to the sodium because this is an activity that I want to do you need to do you know

we're going to get to get products. How do you how do we need to dodo the sodium well

according the government governmental at the level international says that two grams but however

according our sense common us says that one point five grams what is the consumer

promedio I'm going to to go to to the United that's the state where we're not the

American promedio are 10 grams per day. Wow. And I repeat,

what is what is what we know is the sodium? The sodium. The sodio. The sodio.

To be to say. How do do you have a package of salchichas? A

salchita has a 725 no, 750 milligrams. A. A.

A shaloo. A salchisha or a ravenad of hamon? 720, 750. What you say? With what are you saying with how salsh, you have to go to chas chas

to have your ronautau? Yeah. Oh, sumalle, that the so food of the pan, summale, that you went to some tacos

and the hamburger in the night, you're stronted. And that's what you do? The doctora? Yes. Well,

I just, I, I, I, I'm, I'm, I'm going to represent is just what we're talking

to, you know, to take into, to, you know, no, saladito, the salchita, the salchita, the hamon.

We've got all these malfeces for the health. We're not the benefits and to the

chackan. But for to do it I'm some more some of the little bit a vascular

that's that's a question. For those who are listening, the podcast is a

mini-vascular digital and the doctorra has a a bolstito a platito with salt.

With salt that is chlorurur of sodium. So, no is sodium pure

but for fin as practical we're going to represent the sodium like if, like,

like, so, and the first that I'm I'm going to I'm in cameras, I said I'm more

or less 1.5 to 2 grams what we need in the day. So, so I want to put it in a

little bit to do how to do you, I'm going to this is chloral of sodium

for who will say that's or not the is like a example. Here I go in

1. 0. It's putting a a cupcharada in a recipe and it a cupheradita

little bit of a little bit of this are some of these are the ones that are like the little to the little

little a little bit of the kitchen. There are two grams of salt put it's what we're what we need.

Well, I'm going to go back to get it to be a so in medicine natural and the

government says that and the medicine natural says that we need less. I don't know the

two grams is this well this is 1.5 no it's nothing. Waiterate in the camera Danny, there's you're

seeing the camera for those who are listening the podcast in Spotify, Apple Podcast they're really they're going to get to

do you to my hand are some some gugettito of your little bit of the little of the

of the muckus of us it's a so it's a little bitititit of salt so if not in your

case okay is what we we end we we need 1.5 grams of sodium

And you have And you know, what is the consumer? The consumer is the, is like, it's like, it's like,

it's like, so we're going to do this a exercise, we're going to, I know, a diet common,

obviously, I'm going to put in a little, that's just eating, a little put it,

because there's no, just got, yeah, no matter, no matter, imagineate the second,

we know, imagineate the second year, and these they're not in my car, and this, they're not

two rebannas of Hamon, Virginia. I said, that's, that's my disjune,

is what they're in the major part of the hotels, in restaurants, the domino that's with the family,

no? Those webitos with hamon. Cito. Unos friolitos of bolsa, refritos in sodium.

Bajo's in sodia. We're in some of manteca of cerddo, oh, no, that's, what's, that's so many

those frioles. Oh, yeah, well, for example, they're, they're, this is of my kids,

but my I never I never thought that's Carta Mami, are my some

mami, are they're not exist because it's plantivora These, uh, some of

some of the molded as we imagine us that even some, even some tortillas, I mean,

three tortillas are about 50 mmogam of sodium. It's nothing. Yes. It's nothing.

But yeah just just a disjune is 1.3 grams. And what did we were?

One five second the government. No, no no two.

Two. So so. So, So, 1.5, like, like to maintain the

saloon. It's the disjune. It's the day. Yeah, I'm going there.

I'm going to all the sodium that I'm not. Some of some some of the papas frittas. No?

No. I don't do a car. But a poikito. A polloo. A polloe. So, yeah,

we're going to put it on the food. We're going to put it. We're put it a spaghetti with a

salsa marina that you come back in soda, in frasco because you no consummess latte.

Well, diet. Yes, so the spaghetti, or at the maybe you did the salsa and put this sasonador conventional

that comes in quadrita. Ah, that's a that's a that just, that's a that you just the

you passed of the day and the day and the time, we put more friolitos to you and

other tortillas and there we have three. In the media time it result that you

went to you know a hot dog one a hotchch Two, we put a jocho in the Cine. I'm going to

to get to all the day. This is a a refreshco. No, I don't have a free of those I'm going to

do you. One, I when I chasas two at the hour of the food. It was my

premium. The campaign you know, the campaign, I remember the thingbo? Because it's something something so far as

this is all right to make a sandwich a sandwichito in the night. A sandwichitit well, we're going to

put to Another rebana of hamom, pan Blanco, that's that's that's a whole consume

pan blank. So, my estimable Marko in this day,

no me cuckos but in this day we have we're six point eight

grams. There's putting it the sal. 5.5. The doctor Marcella, for those

who can't in the podcast is summandoly the busculita. The casadid

of the salt to the basculita. There's all this. How to this. How to? 6.8 grams

we said that what we need is 1.5 I go for example, the guias international for the diet of

hypertension arterial of the pressure in where you go to the cardiologist who are the who are the

they say no no, so like no that just like it's just no more I'm gonna let's just

no more just in the that's all that's in that's in having added saler with salerer or

no more and if you put salcita also that's also it's also too

I'll try and salt. Because apart to the lot of the because you don't have time to do it. And there's a

lot of sodium. Sure, well, it's the conservator. No, yeah value. It's the conserved.

There's the end of the 10 grams promedious that are published in the literature, no, of what he

consumed. So, between five or 10 times more, between five and eight times the salt.

And then it's the sodium and there's the and there's the diet common. Let me

to get to get to get to my I'm I'm when I I started to do this exercise,

I was, I remember what they'd do they'd a year, I'd get a so I'm put a diet. So, a minute of the

and you see you, then a media morning, another fruit, we'll say, we'll make it. Medio. Aha,

because no I'm going to get to get a catas. And then we want to a

fishadit. I'd get a chouetet a smallmone. But we suppose we're a robalo of the

free, that is it has been that has been that has maybe that it's of water free.

Any one pet produce omega-3 so it they're from the plentas. The omega

3 is a graze anti-inflammatory so much you get a little the metal that's

so that's what they put in the granja and we we're going some some

some some some some vegetables here I have a brook

a brook and then I'm with with salt with with with

with some with this fritititit I remember when when I put a diet I was like 15 years that I was just a juvo is a food of verdua

Oh, yeah, the V8, so it was like the good, no, just because I don't I'm not really

but the quantity of sodium that you have, you know, I was reproached the same, and it's that are you know,

because it's that's in a lot, so where is the thing, but well, and in the night something, another way, my disculpulpa

public, my patients of 10 years for at last, but the rogiotes of hamon with the quesito panela light, because the

protein and they're mrs. is bad in grass and, God, me, pardon. So,

yeah, with all the day that's a diet, not more than to what you just said, you're gonna, well,

I'm, I'm, so, that's, that platito no, that's, I'm doing,

but, but it's that's a diet and you're to be able to very common to say that you're not getting to you're getting

I'm saying there's I'm talking about I'm atasco in the hours in that I'm you're talking you're two dietas

not the that I'm to get to get to that you yeah the the complete

so the so the day that you're we're going to go to I'm I'm three point three

three three times more or the double of what you a little a little recommended

that's the day that's The day that you say you're saying, oh, Brutto, I'm talking the time.

Yeah, no, we met him a chocolate to barren, an sneaker's that the public says, that's a

thing that's and it doesn't get the money. Yeah, we're not we're not even even

talking about of that. So, let's my promotion, the your promotion, the plant.

A good so there's there's, there's, there's, there's a peregill, nopal,

napal, napin, Spinaca, and mango. Uh, Oh, mango. Oh, no, I'm going to

engordar, it's a mango. That's a little bit of the one of the I'm a two, three,

four litters of that's my dinner and okay. And we let's be a restaurant here.

Yeah, they're showing here the doctor Marcear an salad delicious. It's an

salad that has a well, it's from comeote has a cross of coliflor above,

so it's pure coliflor has pure coli coli, it's garvanzos saljoli Betabel

then you can't eat this a major at a day of the morning you're a not a vena with maras

that my kids are that's a really a restaurant and then you know the I'm a little bit of letchewa

with three redouaces and three pepino oxy it's a no no but the salad of

the entire part the people not know the people know the most not even

not even not they're not even they're not even not they're not even the they're

they're they're and at and at and at and at Pollo. Poyoteeriaki. Like, for

what? We're going to go very well. But, well, so we're so, let's say you, or the minute. To see, to be it. Yeah, at the media morning, you

addergaste a banita. Soandoja, no? Yeah, there's, there can be? It's super comfortable. A bit of it

where you can't. There's a perfect. At the, at the media tardy, then you gotrassed more fruct. At the most

you gotrashed a rebaned of pan of entire with a marra of humus, that is, for

Garvanzo, with ajonjolie, with limon. A lot of protein in all of that, exactly. No necessarily never even to drive an acid. But if you bought it, then it was to have to have some of sodium. If you were to have a

maybe there, we're going to, like, to the 400,000 milligrams on that's, in that pan. And at the most in the night, you gotrassed an hamburger, in where... Beyond meat, Beyond Burger.

Well, I'm no, I'd be a little more like a, a hamburger has made of, like, of friolitos, avena,

vegetable. I mean, I can have some some markers commerciales that are more little

there's there. There's there. The other the ingredients that they have the

most possible that you can't recognize practically but in a base of plants,

in this that's that I can mention, is more about a one. And

still you've you've to add sal to eat the food for the

minerals and you not you to pass to the one and

you still the salsa of soy, of good quality, that's for fermentation, that has

a cladito of proteins and vitamins of the complex of B, and not you going to pass of sodium. And,

and, you know, that's the magic to the plantas. We're talking about the sodium. So,

so, you can't eat much, you can't get a self-esthetia. Sure, because it's

biologic. With that, so, with that, so, the center, on the lot of patitit,

and it's, and it's work and you do a sassieda well a applause for the doctora Marcel Sandoval

and the really I'm not I'm back to you admire to you see that there's

really that there there's there's a doing the doctor Marcella not is what that does it really is the

I'm just saying she's just to do you to do you to promote what the the great industries

promue she might she could be like much other people getting

money patrocina doing much things is an angelito in the earth because you dedicate

to give you a time to give us to give us a person, to get a person, to say,

imagineate, imagineate that you're that person and that's your medical, get to your house, because

you're in the final of your life, you know, there's a doctor, Marcella, and you

can't be a little, to help me, and to have a better to get a to get to the moment of

desperation, no, get to, so do, sodo, I, I'm, I'm,

I'm I'm passionate much with my cases and no, no, no we get to that. No, we get to that. Exactly.

No, we get to that's, exactly. We're going to put your social here in the channel of YouTube in the applications

of podcasts, in where you can't find out. Who wants to continue to go to talk to do, my red principal is

Instagram. I'm like DRA, the doctora, D.R.A. Dr. C.m. In Facebook, the fan page

is DREA, Dr. Marcella Sandoval. And there same can find the information of my consults.

Just right me are learning Salasandabal. Sandoval.com. In my Instagram, you're going to be highlights with a lot of

testimonies, where you can't see the benefits of what we're doing. Thank you. Thank you. My dear Marcella. Let us.

We're just a love with all carino, Dr. Marcella Sandoval in Monterey, New Orleans. Abouting

of a diet based on plants in the capital Mexican of the Carta. What? I'm, I'd say,

I'd say, oh! What? no, let me like this video you're in YouTube like the video

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people of Guatemala because we we've been a story it's a great great in Apple

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thank you Guatemala. Thank you, Mexico, States, United to all all.

Until the the next. Thank you.