El Podcast de Marco Antonio Regil - 296 - Doctora revela los secretos para controlar la glucosa - Dra. Jackie López

Episode Date: November 13, 2023

¿Te gustaría mejorar tu salud en todos los aspectos, desde perder grasa, dormir mejor, tener menos antojos, más energía, mejor estado de ánimo, hasta verte y sentirte más joven? El secreto está en aprender a mantener estables tus niveles de glucosa en sangre, sin sacrificios y comiendo sin culpa. Para ayudarnos a lograrlo, regresa al podcast la Dra. Jackie López.¿Quieres tener mejores hábitos pero la vocecita en tu mente no te ayuda? Descubre cómo ganarle la batalla en mi clase sin costo: https://marcoantonioregil.com/mente-podVe y comparte el episodio en video. Encuéntralo en: https://www.youtube.com/watch?v=NbWbc0fKRPkEn mi canal de Telegram, accede a contenido e invitaciones solo para fans. Únete en: marcoantonioregil.com/telegramDescarga GRATIS nuestra revista digital y encuentra información inédita del episodio de la semana. Da click en https://marcoantonioregil.com/aprendamos Sigue a la Dra. Jackie López en:Instagram: @drajackielopez *Importante: Nuestros invitados son expertos en sus temas y reflejan su conocimiento y su punto de vista, siendo conscientes de que cada una de las opiniones es totalmente personal. La información, datos, comentarios, estadísticas que se presenten en el Podcast de Marco Antonio Regil, son de exclusiva responsabilidad de quienes las emiten y no representan, necesariamente, el pensamiento de Marco Antonio Regil o de la producción del podcast.

Neurovion Presenta When chronically in the long periods of years, you are having picos of glucose,

the risk more not inmediate, but more common, is that we develop we're not

we can't that's up the glucose if we're doing. That is in a caron.

But we we're we can we can't make the doctor normally says, check a

glucose. Have you an analysis of glucose. And when have heard that the doctor asked that the doctor question

or you need a analysis of my question is what I'm in those those picos

of glucose and picos of insulina of our not are not the are those we have

the I mean the I can't say the one of the one of the drugs more

in the world in the Latin America is a community that has a community

has been and it's for the way in the way in the we're going to have been more sanos but a

sometimes the famous antojitos you're in the way, you know you can't

you know just you don't just you know, you know, the problem are your picos

of glucose. Today we going to learn the good tricks, secrets, tips,

hacks to monitorer and to look and consider that you can't not you

can't live how you So that you know to tell you can't tell if you

can't be good at the other and also not I'm not I'm going to say a doctora

that's about in science we're in the hotel Fiesta Ininsurgents of a adult in the city of

Mexico and our invitators are our students are our students of our

we're we're used so then so we're we're we're episode 2906

Podcast of Mark Antonio Regil is a production of RGL Entertainment and all of his rights are reserved The doctora Jackie Lopez is medical general

and has collaborated with the laboratories to major international, educating the population in things of

health. It's creator of the platform Health in Corte, where at the YouTube

maintain contact with hundreds of millions of people interested in good.

In 2020 the Revista Seent the number of the five women

that are changing the medicine and the science in Mexico. The doctora Jackie Lopez is in the podcast. And thanks for to start to rego in our

podcast. Much thanks, Mark, for another time, the invitation. Another way, the invitation in a thing that, I, I know what I tend to have been taught in the school. Yes, and it's hard, because then you know, even doctors, they'll forget this thing that's important

and no it's in the analysis of the laboratory. No, it's a, and it's a thing of conversation. I mean, I never, I when I was never, I was never, I was never, I'm I'm going to because it's a information

super complex for me that's a question about me, but it's very important how is that nobody

me explain this in the school? How is that the day, no medical that's

not said to be to say, how is that I've done in a podcast when I have luched

with the picos of glucose like much people during my life. It's information

that basic of the life of a human? Sure. It's that the gulcos

are all the time in every food in the food in the world. So I think it's a

basic that we're going to understand how it's it's a little bit of things. So today

we're going to what basic. What is the glucose, what are the glucose, that are the people, how

they're not in the person, in the person, in the life, in the way, how prevenile them,

because it has to give us a, one, a very class

of sciences natural. So, so the more simple possible

for the people so we're going to question to ask a public we're asking a

student in students in the students in the course, who has been attacks of anxiety, so I'm

to have to come to I can't get the majority have the people, the majority

is that you're so much let's be let's make let's the glucose the glucose is a

molecule that is similar a fructosa, maltosa, that are types of of sugars, that are in many foods.

All right in osa is sugar? Yes, exactly. So, they're different ways to metabolize. The most

important and the source most important of energy in our body, proviened of the glucose. Okay.

So when we're not we're, primarily in the carbohydrates, but also other

things have other animals when we're we're not, we're not to morded the carbohydrates, come in different enzymes

that start to romper those foods, those hydratus and they're to degrading in other molecules. One of them

will be glucosal, will pass to our, so, it's going to absorb, will pass to our torrente

sanguino, and in the moment that is in the same, it's going to be active an alarm

where he is there there's a there's a there's in the body, there's a thing.

The principal and the most important, for that not you not to satanis not quite

the glucose because we have to have to energy of the glucose,

our fount is important. So, no I'm to say that the glucose

is bad that we're not a need to we're not even we're not in

our cells, they're saturated of glucose and they have enough

energy and there is more in our torrent is

there there is when there a problem and our our

body is a self that Because when when it comes to

cause to damage our bases and our nerves. And it's to liberate

radicals lires oxidation and we're going to get to all that I need but like all the

in excess to do that even so so that's so when there excess our our body

chance to start to get to be going to how do the what is

that glucose that glycos amacensable in the ligato as glucose. So, we're going

when we're we've got energy and we saturate our energy now that glucose that's over is the ligated in form of

the form of the amacenament. We're when we pass periods periods long and our body say,

oh, I need energy, rompese glucogeno and it's also it's also we'll get a rach of

energy again thanks to the amazement of glucose in glucogen in the ligato.

That is the function and that that's very good. that's what you that's the intermitant after the

time. Yes, you know, you're going to start to your reserves. Uh, of glucogeno

and of glucose to convert it in energy. Exactly. So that is a system with the documentals that

I've seen in what I have read. Well, obviously the human is very intelligent or the

naturalness or God to who to give the credit to, we're called in form

very intelligent and in times and times the people passed much time without.

So, just there was an equilibrium natural, for so to say it, because what consumed and if consumed them

more, glucose, it was em in a few hours, other times it were to runper and

use it. So, they were in homeostasis and equilibrium all the time. Omeostasis. Omostasis, which is like

that equilibrium of the body, where it's eating, so, they were, they were

they were the excess it, in the gusus in the, in the grassita, in the justamente.

The ligat is the first a fount for to amazenar, but also there's a lot of there's a lot of

that the ligato you can't convert it in glucos, it's going to the muscles. So, before the,

the lungitas? So, the legado first? The ligado, muscle, and then you know,

muscle, and then when I have longhits, when I have got a visceral, you're using much more. It's that

I have the legado and that I have the muscles of the muscles of gas and so

of glucogeno. The glucogeno, of glucogeno. And there is where And now it's, like, to disbordarse, yeah no cab in the ligado,

yeah, not cab in the muscles, and now we're to have used to be in emaseless. Yeah, yeah, yeah, yeah, yeah. First is glucogeno,

and then the excess of all that. Muscles. So, yeah, the grass is a signal of that yeah, I'm my other

recipients, exactly. Exactly. There are some other other other other things where not

it's a pathologies or things that have certain people, where not they're not metabolizing

correctly to convert it in glucogen, then it's going to directly to the tissue adiposa. So, for example, would be of their pesoves or that

not absorb them correctly the glucose, for example, in the therapies of thyroides, is the permeability of the intestine can be a lot,

so there, sometimes there are problems for the emaccentment of glucogen, and for that is the energy

that I'm that I'm that's energy that like the human not he was every every hour

or every four hours during millions of years then I'm so I'm that's a great

that's what you're saying for example there's a glucogen and the glucogenes there's

there's a intermitent is very really really not is a diet to get clear the

the ady intermittent not is a diet is a thing for inger an

way to ingerer alimenting there there are indications to do it

function a it's pretty very to say that the majority of the person

would be a union intermitent but not to do that also. There's there

have to consult a specialist to do. At the time, to eat five times

at the day, as well, for example, to have to get to

the time. There's there different ways to consume the food,

but really this we're to really to do

absolutely to do all. no no no it

doesn't So it's important that's important that know that the gulcola and insulin that we're going to talk about to see that

they're going to they're in in any different in any but retomando the adjo intermittent now we've been

a way we've been a thing but in the past that was the life of the human for millions of years

and of and of we're just but for example I do you do something I do because I'm

not because I want to be an adjunct and then there's like I say no I'm for my

economy. I mean, if I'm salt to the day I'm more, I'm more, more, I'm more more than I'm more than my family. So, there's people that for their style of life and level socioeconomic has a yearnipente

even, you know, because, for example, I'm a lot of times, if I'm just me very much time, no, and then I'm still at one, two of the

time, so, so I'm in no, so without this time. So, planer, so I'm done to know that I've done

so, and many around so, and many around so, so it's, it's, it's a The life normal, this

modern modern that we know we know that we knowce, that I know that we're a only life that we know we can we can't learn

that in the history was in the time, but it's the only life that we know is that unless that you have a problem

financier in your house, you come you very often. Deshuis at the eight of the morning and then

you'll go and then when you're to comeer the time, depending on the world of the center and then you're

you're doing the same you're eating and and comying and and that's the life that we know

and that's no there's no there's time of that the body quem that's a excesses.

And so it's a emmasoner and amacenar and amasenar and amasenar there's a always of

there's something that just am the so much before, but before before, but not

before, but again before the amount transformed in energy. Yes, is the

the principal fuente energy for our and if terminate osa is a sugar is a carburetose

is a sugar that is a different ways the fructosa for example no can not be emacenar

in the ligado if no, so it's salta the when we when we consume

fructosa and and the amount of the body of the legado so so it's

direct or the fructosa is a perigrosis not not per not per

not because also we need we need to know the metabolism to know in what situation is consume it, when when no,

we're going to we're going to combine it, so right we're going to the fructosa. The lactosa that comes in the

lactose is a sugar. And also, a lot of sometimes it's impossible to salt to our lactose. It's necessary to have it

also for other functions in our body, but really the fount of energy principal and the that's study and the really

actually is those piques of insulin is the glucose. Okay, perfect. So if terminated, if I'mosa, I know that's

a sugar. And if I'm in excess of, then there's there's where probably I'm going to have some problem.

Yes, we could change some habits that we're doing to make a better. Okay, perfect. Now,

let's, what are the gulcos? Yeah, we're sure with the glucose, okay, perfect.

It's, there's a examen, eh? Now, what are the what are the pieces of

the gulcos? Every every we're we're things in specific, carbohydrates,

as they're going to to romper those carbohydrates, it's going to transform in glucose and our bloods and the torrent

sanguinee, and that's piques of glucose in the torrent sanguine. So, if we did we do we're

an analysis if we're monitoring, all the time the blood of our body,

in the moment we we're going, and we're we're going to get the and we're and then it

and then it's a little bit to be to be able to be to be just those

picos so without, we're not we're not we can't we can't we're in

that's over that's that's in the but we're we can't make the the peak not so

making different changes in our style of our style of the yeah, there are the things and

how to how to manage that and they're very it's a greatissive it's an effect

inmediate that you can't do you can't even even the different

order and that's And that is a, so, it's a, different. Different completely. But then so

that's a pic of glucose that's going, when you're going, back the pancreas, has some

the cells that say the cellulas beta, and they're to segregate insulin. Insulina is a hormone,

a substance that is the key for that he do pass to the glucose to the cells and the

cells have energy. So, So, we need Insulina for that the cellulis and let's

pass the insulin in our... Because if if not you not is segregating insulin, that's called diabetes.

If there's because no it's segregate insulin. And you you're you're you're

and you're that's that's bad. Yeah, no embone in the cellulas.

It's defectuosa. So, no can't open the thing. If there

is so there are you're so they segregs naturally, or you

or it injectas because if if not the yes, because if no, the peaks of glucose are very

times, you are going to have to have effects negative that you're going to start to do you

all your nerves and all your those basos sanguines. And when there are many

the people because not they're not they're not they're not they're coming to get to

pickos and pickos and picos and picos and what is what they do you when

chronically chronically at longs period of years, you're taking picos of glucose, the risk most almost, not

immemidated, but more common, is that you're that's the risk because the insulin, it's a tryvage and work and

to work and to work for to get to get to the same pancre also the same pancreas also, the cellulas

said, yeah, for favor, or so, yeah, no I want to continue to be working and then

thence is a bit or defector the insulin or yeah no insulin so it's now if you have a diabetes, then now if you have to injecting

because you know, your pancreas not it's correctly. So, that's what can happen. In short period, so if you start you start

you're going to pickos and picos of glucose, you start to have, um, for example, you start to

have more ammere, you're to getcansance or fatigua cronica, um, cycles of I'm a dream totally

disequilibrated and you start to feel to your hours of your time so much you're somolient

all the time and that you can't have periods like you have period of memory and a long-plac

if there can be a dementia or Alzheimer. So, so are things that are to

take to take in into the but I'm going to get to the gulcoa and

what you say at the principle that we we're when we when we

He says, check a glucose. Have you an analysis of glucose. When have heard that the doctor

question or you need a analysis of picos of the insulin? To me never? To you

have you have said? That's something. That's a thing. Because really,

we're always we're, we're always we're going to have picos of glucose. So,

so those we can't avoid. What we we have to realize is how

is how is how it's reactioning our our body to the peak of

glucose. So, how tall are the picos of insulin that is literally the substance that degraded

the glucose? That's what we have to have to have to have been in because if our levels

of insulin are being very altos, there is a bandarita to say, they're going to can't

the cell betas. So, there is to start to prevent and have to change

and that's also in an exam in an examines in an examines

in this moment, you make the story of your pieces of insulin? There are

there are... There are... There are... There are... in an in-a-un- how are your pickes

of glucose and insulin. And then then a shot of glucose and they'll make. Then two hours after

they're going to do you. They're another shot and they're going to be doing. And you're

it's necessary to do you. But is that's not much the glucose. The glucose is obvious that

is obvious that is obvious that to elevate. We need to check how is reactioning the insulin. To be

how is our aspect. But the picos of glucose of those are the hacks that you're to do you

do you're going to moderate us because when moderated those then the picos of insulin are to be more.

And of actually in these peaks of glucose pass also three things important that I'm

that I'm I'm but it's super important to understand that relation because

after because then just just not we we're not we so levy the glucose and no,

the glucose is good in our our body. So, so we have to know why is the level and how

can be able to the curve or the peak not so much. But moderate and in form natural. Yes, for

example, one of the hacks, you said a rite a lot of the glucose. You're going. Yes, but

it's the order. It's the order in the order in the order in what we're and it

is Jesse in Shaute. The god the goddosa. The goddusts. She has a book that says,

is that you can't eat the nothing, and the time the order of and the things are different.

Well, that's at the final, because the doctor is going to give that hack but very, dismenusadito and many,

much hacks. First, came in the education and at final the the tricks for, for how to

do that things. Now, I want to I want to the peaks of glucose. Because

always, the people, the people, the people there are people that, there are people, they're

that they do they that they say, that, that we convine to change our

habits alimentious. And they always say they're with the time of my abuelito

comia of all and he's over five years. Yes, or no? I'm still to be

doing those comments on YouTube, in Instagram and all so so so for what you

do you know? So, for what that's to say, if that's that's a

thing. If that's that's a time. All right we know a person with a

person with what many know is that the 50% of they can

perellular a infirmatia silenciosa called neuropatia periferica or a

problem in the nerves. This is manifest a time that they can be inoffensive

as much entomiscment ormigue and calambers both in the hands as much and the

important to be a lot of these not are not done they can

can't can't can't cause many my my mom gave to

suffer these symptoms so for the doctor he

recommend to take neurovion a medicine that can alleviate the symptoms

and to avoid the problem. Enquented Neurovion in your pharmacy more than you

know your health, the importance that it and attend you opportunity. But there

a great difference because the form in that my abelita, your abelita,

our abelites not the way of not the thing that the food ultra-processed

not is the same than come in house, my abuelita was of campche

had food very Grasosa. Campeche, my Papa was of Yucatan, my family is of the Sureshth. And so, it was a food classic of the Suresh, much carne de of pork, much grass, tamales. So, no

we didn't have a diet a sanna, nor for error. But I don't remember that in the mesa would be the quantity of sugar or or empaquettos. Or unpacked, or no there were rolls of canela or

gansitos or sunmarynoes or Twinkies. No, no there were in those things. It was a food, if I don't consider I'm the more saner, but no were ultra-processed not only

those ultra-processed also also also we're also we're also the but also but also it's,

not the not really, so it's all all that but also also also the animals,

for example calabasas chayote what we're we're coming also also is processed of other

manner and no has the richness that it's not the refreshes I remember

that when there was a bottle of refreshco here in the city of Mexico that's the Cedar Almundet

and I know that's a lot of a or a lot of time there's there's a

lot of time there there's water of the water of water of chata

and I don't not I'm not I'm not the other other

way not totally of preparation of ingredients of

the mere food that's you have you have

used you have a way that today even protein and

and and the also are it injected of many things that were not even even even

they were not even that's not that's another. That's also that even abunded about was it was

it was a pork, but it was the pedas of the animal me explain no it

was a carne ultra-processed cancerigeno level one all those hamones salchichas

and and the lacto also not not it was a not too It was a little.

So, so when my question is, what I came our boys, the picos of glucose and picos of insulina of our or tatar-a-a-a-wool-

not are the most to the we have now. And also I want to say something that also has a

that also we're not we're not we're we're the sedentarism that there.

Despite to come our our-a- little our-tatar- abelos, they'd

to go to work and the the kids out of the people we're in

immediately the cellar or we're in our cellar or we're we're going to our computer so the

really the life has changed completely then we have to adapt to that if we we're

to be to be we're to do that my system or my metabolism

be similar to to the because because you're you're scientific

so from from from the point of scientific to compare

to compare manzana with manzana. So, no you can't this of my,

my abuelita I'm going what I'm a little what I'm sure that I'm in the style of life

of the 50, 50, 70, 100 years. Not it's the scientifically. The other is very

different to the person of a couple of generations. My mom has been 32.

My mom were born in 1,000, no. So, to that I'm talking about. No, no,

no, so it's can't to say something important. The molecule of glucose is equal in en-packetado

in a fruit, in a pan, in the pastel, in where you're consuming. The molecule of glucose is equal. So, no can't engage to your system, because he does it the animal more ultra-wow of the market or

of the supermarket or is something that is something that they're very casero. To your system it's exactly

the ingredient but the ingredient is the important. The molecule is the way important. So,

a sometimes we're we're not that we're that's a product unpaqueted and a

good, I know that's the thing, we think it's that's a and it's like your

body never to understand that this this, that this you costed 200 pesos and the

you're that you 15 pesos because for the the body is the same

molecule. Exactly the So, at times we're even auto-engedonautombs for mercadetna. So, so is important

also to know that your body does like if you're doing meal of a bea or de maple, the molecule

of glucose. But the same, it's the same to be the water of a lemon with a

sugar morena or or sugar refined that they were put to a fresh because that

that's a because that's a concentration. It's has a concentrated of of calories or not of calories

even if you're doing a water with the same sugar that they're using for the fresh but you put in a minor

quantity. Uh-huh is the important. So imagine we we have the sugar that use it to make the

sugar al-Mundet and we put it in an water of limon but we put them in quantities moderated

is still but even but even those refreshcos were made with sugar refined now

is the alta fructosa the harabab of maize of arthurutosa, that not is the same than the suber. Exactly. Exactly.

So, if there's, simply we need to understand that we can't have to get to get where it, understand where is the glucose

to have a moderation in your consumer or know how prevening those picos of the long that has

many many repercussions. Of actually, when we there are three things important that also I'm going to

mention that I'm Oh, the benefits of the, I mean, the, I mean,

the, the, the, the, rugs, we're inhebosos, we'reugam, we, we chasas,

and we're, so the picos of the glucose you're exact, if we, we're

we can, we can, not get a but we're retrasing the process, if we put us

in those picos of glucose. For, why do, because you do, because you,

because you, the, because, the, the, glucose, what does is glycation.

It's a process where the glucose with other molecule with any other a protein,

what that is, the endulsa, for so so it's called glickation. Okay, that process where they're

in those two molecules. It's written that the molecules that were that were

that were from a process of glickation or endulzars that were to get used

with glucose are still more perjudical and daniness than the

same glucose in our body. So, there are to know with what to combine when when to

consume it, what is what we're first, how we can't protect. Number two,

the picos of glucose have many radicals lires. The radicals libres are to

oxidar our cells. So, we're we're just to get to beheas to

start, they're to start to get to runes, we're to do the

colageno, and, then, you can't be an embegiciment premature in people who not are

doing the levels of the bloods. And for ultimately, provoked inflammation. The glucose

provoking inflammation all the time. Not only because active different organs for to work,

how is the ligado, how is the intestino in the absorption, how is the pancreas, how are the

mucculous, because they are they are able to observe it, not? but also that also has a

cadena that's a heart of metabolic that starts to inflamar the cells that are in their

around. Imagine we we have a boston in our legado in our muscles, we have

excess of titherto, and there more glucose in the blood that the insulin no

can't or not put to do you all the time there's inflammation in

our system. So that's and it's a bad a macrovascular and neurological. That's

that's that's that we're in our vassos, the endotelio, the capitas of all our vassos

sanguio and all the capita of the nerves. And our memory, our capacity

to think so. So that is what is what does practically the picos

of glucose. My jita are like the now, now

so I say the right not. So, we need,

we need, we moderated, but the picos, then, now there's this,

this, this, this, this, this, this, there's a food of the

clagene, and they're other medical, we've said, that there's not much a problem

scientific of the, of the benefit of the animals, here the thing is that

you have you your colahen, we're, we're, we're, we're, we're,

we're we're, we're we're not, we're not we're doing, we're It's what you

serve to make your supplement if you start to keep your proper and really yeah,

in a in a population very small is when functioned the colasen also depending the

level of absorption, the colas how you're doing, then you never you can't

equal, like, more supplements that you're your own your own

you're doing that's doing. And it's so, I think there there's there's

there's there's there, theme, basically doing certain things that are very simple really,

really it's really it. You can't get to a 75% of the picos of the glucose. So I think

it's really the way, that they're going to take it in mind. And not they're to do the 10 hacks,

that now are 13, the new book are 13, but no they're not to do all, but

with that they're going to be the different, even in their skin.

How they're how they do? I'm really a attention the market

technicn't the world of the food of the supplements and I'm no more in front of

you. I'm actually I'm a business of some food that's

that no, but it's really really a attention because

it's it's it's it's it's not we need to but

nobody you don't you do you you do you

you know you you're you to do you Colageno. And really

the colageno, that can be supplemented not even can't see the

effect. It's functioning to a level that's not even to be a,

but you do it's like, like, I'm my people who I'm

saying, oh, I don't want to the animals, but how I'm doing?

I'm going to start, I'm for the first I'm but ask, but question to the people are the

but, for example, there are products of colageno that's put in the skin. The molecule of colageno is super great, I mean, so, so, so it's never, no, no, they're going to absorb never. So, no, there's a vehicle that makeser, so there. So, so still that's just a peor, you know,

just, like, just trying the money to the basura. You're the third scientific that we're the podcast about the thing of the, of the collagen. But that's selling, like, so, yeah, completely. Like, what is, what is

can consume right we're not we're we're we're we're

we're but if you can't use you're one, no, no,

not pick in the torre to the production of you, that you have

there are there are things that can be to help to help to produce some more

are you are things. So, not some there's the other things that you do you

do something to help me to basically to take water would

one of the things most important that I would would be to not know the because

really actually actually the cholesterol and the is what you do you do you're doing to do you

is what you more will functionar for that really it's really so that so it's

that kind of the acid and aeronical and it does water, water, water,

yeah it's the doctor Jackie Lopens we just got to to be to be

hundreds of dollars in botes of colageno untas or tomas so I think is the most simple and

well and there deletens here back those who are going to put down to they're

a mean to get a counterversy in the declarations well so I'm

so I'm so I'm going to the thing of the glucose also also is really

that that um more more the stress oxidative than

the glucose just is for what you said, because the glucose still has chance of the

in the legate. The fructosa no. Directo is the tissue adiposo. When we we're going to

accumulate grease or or a dipos there's an inflammation constant and that liberate radicals so.

So, for that's the fructosa, is that no we can satanizal because it's mal

but if in effect when it when we we're using is that the glucose is better than

more to consume fructosa as to make a interchamble, is that they're

doing how is metabolizing the fructosa. And directly is the adipos? Right, but we'll hear

that fructosa. It's other type of sugar, that comes in other types of food,

they're many, but that also, they're doing those that's a don't see, I'm going

to inventing because really not consume this type of products, but this gelatina

no has no, it's oh, well, it's come it to come

it. It's it's that it's is liber of glucose. Yes, but it has fructosa. So, they're confunding to the consumer,

they're confunding to the other, because at the final, then Google, they're in, what is the fructosa, how is the molecule, how is it

and they're done that direct to the tissue adiposo, then is it's also as as a chance of the the body

to be used to beckonar to be a metabolism much more more large to degrader the fructose

and that function correctly. And if we're to emasenar to make a

impover, we start to get to do you and we're to get to the problem of all the

end of the end of the cancer, principally. Exactly. Now, the fructosa comes of

the fruit? So, is there in fruit? Uh, but not only is there in the fruit.

So, so, so, so, there's actually, there's, there,

there, some, some, they're, they're, so, they're, well,

because already are Okay, I have to see, but they're in the food,

not just in the fruit, not just not only are, not only the food's, then you know, to get us to get to come

fruit. Sure, for that I know. Because to eat fruit no, because no, because

at the final, we need the fructosa for the fruitosa, in excess, so,

for coming much much fruit, not you're going to pass the the picos of glucose,

for suppose that's a lot, it's a much more natural, for so say

to say where where's the fructosa of a way synthetic is where

we're to avoid them to avoid them to it's that you want to satanisal it

no no we're not really not much fruit not you know much you've been a problem

with problems because come much fruit no no there's a problem that

that's actually have to make to make our food and we

need to something something is more more than a fruit than a hug

or a more of a or a dulce. Even that's this, it's

many calories and whatever's always going to make you to a pastelit ultra-processed of the

tientita of the end of the end up that's that you're that's the that's the

met in the refreshco and a lot of that that's that's that's

that's that not that that's the not, no, it's the is the that's the

that's the can't the the person the doesn't the energy to make

it's to get a Constantly. Yeah. And then all that's reprecut in inflammation

and the inflammation daign a total. Davenate the body, can't cause cause cause cause of memory.

And then when I say, when I think, when I think, I think, I think it's a idea of that we're

in the intestino. Yes, we're not we're in the inflammation of the body or

systemica also, it's in articulations, is it's in the cells of the skin, it's in the

cellules in the cellules in the cells of the of the heart, in the cells of the apparatus of urogenital.

So it's an inflammation of all the cells of the body. We're not sure in the intestino because it's what that chock with the pantalon. But if it would have also amarrated the

heart and had also other parts of our body and then we'd feel like it's like not working correctly and we feel like

with inflammation not natural. No is natural and the inflammation chronic. The inflammation chronic Cases, it's a

atrofia, it's to start, to destroy. Cululas destrosed constantly, provoked can

cancer. So that is the cadenita of the inflammation how you go to get to get to get to

Alzheimer, like dementia, like cancer, like arthritis, like arthritis, and so-in-mune, et cetera, et cetera.

And there's where it is where it comes this contradiction enormous, no, that there

people can be able to be medication, that obviously in a infirmative aguda, the medication is a marvellous. You can't save the life. But they're taking medication, or are they're doing

chemotherapy, or are they doing something strong, medically, and at the same time, they're consuming eating, food atchatara that is full of the same that was enfermoh. Sure. So, like, it's a a new-acabre, probably. That's, that's, that's, that's, that's what was

what I'm infirm, and now I'm trying to save me, but I'm consuming the same that's contributing to the mal-stair so it's a a cadena

that's a car that's a little a little a trotel with a choro with a hugo mañero

food maianero pan black hamann and the famous sandwich of pan yeah the gelatina and so yeah who's like

it's very very tricky because I this type of information this type of many people do they consults

or they put in practice and then now if extrapolam that we have a system of and not have to

go to all the system of the system of the hospital as you're going to be a clinic you're

still serving the same the same the same you're still doing this is doing a treatment

that you or the government or the security or the security or the science

but it's not the technology but we're not we're in general all the things and

all the inflammatory or the chronicles or the chronics degenerative If they'd tantit

the food or the form to serve the food, the pronostico would be

a much better and the patient would be a a better more more much more more than more than

is all in that yeah, but it's there's there, it's a exactly, because

it's always we're very advanced in chemotherapies but, well, what's what's

what's with all what it primarily merely biochemics. Yes, yeah

of you know, you see commercials of television of marques of hamones,

which is group one cancerigen according the community under the government to get a

money to try to the cancer. The fact I don't, I want to get to eat to eat a bit

a month and see what you see what they're to come to come in the public

that's one in the public that's the people or that I don't see, yeah at

final of the day you feel like entomacement or that are, that's like, that's like

ormigeo in the things, see what what happens if they're about if they're

very much. The embutives. The embutives have also, they're too, they're different

substances, there's much, not only the glucose but for so specific I

specifically, embutied, they're much sodium. So, so super important, are levels that

never we need we even So then there is like a fooquito but many of the embutied

for, to put them for the people, for the children will be the doctor Marizio Gonzalez

us talked about in a podcast color artificial odor artificial, flavor artificial that rosita is all artificial

so no so no there's, no there's not real there's and it can be very

rich but can be a lot but can be a rich botan. But how they're how they're

do that. How, how they get to that process? So, so, going to, because of a

repent, because of the repent, but we're going to, we're going to the insulin, to the picos of glucose,

and the end up against the amount of the amount, because it's a different related to that way. It's a

process that chronically you're going to get, all the reserves in the ligado, all the reserves in the muscle and you start

to accumulate a diposso in excess. And obviously the tissue adiposo in excess is a subcutania,

gracia, and it's an amount of weight. And what we mentioned before can be a flakito,

it can be super delgatito, but you can't have the podcast past that just about the

system metabolic. That you had passed in the podcast past. I tend to is pegged to the organs.

So it's rar a the base that's staltan the grass visceral and it's all to do all the tissue but it's. But it can't

get to pass. Before to continue with the podcast I want to make a question what is the secret of the people that

that's a abundance in all the aspects of their life? Well, the clave is in our

dialogue internal. I refer to those conversations that we have the bocesita that

is in your that a sometimes not are good and they're going to and they're

in fact, and the way, you're in the life you're in the same. I'm

when I did it, when I did when I did get a reprograming my mind,

everything, it's a time. And for that's created a master class gratuit

in the which I want to do you do you do you do something, the class

is your mind, or is your name? What history you're talking?

The class is completely gratis and you can't make sure you click in the league that's here above or visiting Marko Antonioorogil.com diagonally.

Repeto, Marko Antonioerjil.com diagonally. So, we'll see in the class and now, we're going to podcast.

The mitocondrias, what are the mitocondrias and that have to be this with the insulin and the picos of

the... Okay, the mitochondria is an organel that has the cellules. is like a part of the cells that is just the

where it's just the glucosia and the covary is the machine of energy of all our cells of the body. Every cellula has a mitochondria.

So, there we're not we produce the energy for the cellula and the cellula does its functions of every

organo, of every part of our parts of our so we're so we're we're

we're we're just what it's just what produces energy. Just, that is what does the insulin

that gets, open the door of the cellula for that enter the glucose to the mitochondria and that is the relation that

has the mitochondria is the that is the that that's the that's the that makes

all the all the things of all the energy yeah yeah or other

type of energy of the element or of molecule that will

be that will function as they're going to be energy, pass them And if there are picos of

glucose and they're going to to work constantly to the mitochondria and is what it's what begins to happen. So, not

I mean I say they're they're but it's atrofia the cellula when after after

after much and they're to behington liberation of radicals liberation of the radicals in the transformation

of a molecule to a there's liberation of radicals always, always, always. In a

standard or normal, no pass absolutely nothing. The body is adapted to to want that number of radicals but if we

are putting to to work all the time, then a liberation of radicals all the time and in excess so that

so fomented the embegesimient. It's like to go and you're doing to get to the motor at the maximum

every day to every quadry and quadra and it is it it's across tronando.

Just Okay. Now, at the more it's quite obvious with all the thing we're

not quite obviously. The piques of the antojos. Why it's like when I'm a

pasta or me I'm something I'm an ultra-processed or I'm, blah, blah,

blah, I'm and I want and I want, and I want, and I want, and I want, and

I'm just for this you're important to revisit the the pix of the

because we're to be how is how is it reactioning the body, that would be liberating

insulin to the glucose when we're we're just a couple a pastel we're going to a pique

of glucose and it's liberate insulin to put that's big of glucose when it's

so aggressive that peak of glucose the the body liberate the then

it's so it so that we're going to say no, now I

need more more more than more than even even did the time the

body of like like glucogen or as a muscle libero because it's a peak of

glucose that's that's so it's so you know there's so you know you have

reserves. So you know you know in the tissue de that's to be to get

to your reserve. So in question of time of two hours,

you're you're you're other or of minutes, there's there

So, over-respgment of insulin to what you are doing. Yeah. It's eliminating and degrading

all so that's even even is even is taking the insulin that you do you do that you

do that that's, then you another time your body you're saying, yeah, I need,

I need food. Yeah, I need, because you know, no, not,

now, that's a reserve of glucogeno, and that reserve of in the muscle that we have

of glucose for that the levels of the levels of insulin have to be low. So if we're having

picos constantly of glucose the umbral of insulin will be all the time will be going to

never will be to make that the glucogen or emacenade in the ligato and the glucose

amacenada in the muskalo so cute for that it be to be like

to drenes those like you abestesses is that, never will never be to never to

have to be a graphic to help us how it's it's a but it's that we're constantly we're

having picos of glucose also we're many many picos of insulin that not they're not

to work to be to the peak of glucose is a is an excess is a no is a

so it's a so there's an emergency the person and say ah salen the

bomberos and they can't like you you want to I want to I want to more. In case

if it's were a a pic moderate of glucose not not insulin

and then the insulin the insulin and then the insulin you know the yeah yeah it's

so you know so when you know the first hours are more difficult than hours are more difficult than the hours later than the

The posturiors yeah cuted the almasenamient and then your your body says you know

you pass this picito where I'm I'm sorry I'm sorry and the ratito you do the armere and then

then the body so you know that the yeah it's a minute a little a get a

a little a little a bit of a bit of a bit of a bit of and you're you're having

you're getting I'm sorry no I I'm done all we're we've done No, those,

pardoning us those pecados this, this, at a level, a level

scientific, the science, us pardoned, you, you're you're

eating and eating the, the pastelit ultra-processed, the and then obviously,

never you never, you never, you know, and, again, if you

were, you're, you're, well, is that I'm going to come something,

but right, you're you're you, you're, with something, that only

will elevate the and we're going to to start of those. I have to run per the

one more than there's there's there's because I'm, right that you're

a piece a I'm, but what I was a rebanada of pastel before

when it was a before, when, when, yes, honestly I,

then I'm in the school, the the pastelito the, well, I was say

the mancuit, the the c'nuit, the Chocorrol, the roll of canela,

all those things. So, for me, that's those are the pastels. So, right I think in a pastelit and, for example,

a rebanada of a pie of lemon, but the pie is made with an avocado, and in best of the lactose,

and in a box, it's, it's made with noces. In best of pan,

try nuis about, trituratedas and they they're with d' so, so let's

so, so, so that's notentent, and then. And then the part of the top of the

way it's an avocado and a more they put in dutal for end up and the

limon makes that that's that's that's that's a pastelite that's

a lot of that's arina that's the so the so the change is

very different for the ingredients that I just there's also there's

that baratar for that those ingredients not costen too can't quite of actually

this is a much I've been in a course that's the diet of the

area of the zone is it's very related to the Mediterranean so with the diet

Mediterranean but but just what you is how how

to make your things so so you not so

you don't do you and then you so then you can

you can you can't you can in any place.

It's a taco sano if you put a tortilla and you and

rebanadas of napal or avocado. And that is to eat all all together

not going to get the pico of insulin versus versus just only just to

eat a taco with a top of so is completely different

how is the level the is one versus two tortillas

a A tortilla, much Karnet, not that's two taketos maybe in Kinkles. Two tortillas and a lot of

meat. A lot of a tortilla and notal. And you're going to and it's completely different how is the leva

the glucose as if only you can't two tacos with the same quantity of the but that are

two tortillas. Completely different. And you are coming tacos in the car. So, so you

have to know how to eat tacos in Now, Signing with the example of

the tacos in the car, and the people in Venezuela are in other

countries, the other countries, no, that every people have their

their versions. If the the tortilla is in Sonora, for example, they're

the taco seboosos. So, they're the sebo of the animal and they put

and the tortilla of the meat, and they put in the seabo. Obviously,

obviously when we're we're to try to try to avoid

all the frito, that would be part of that sebo or of that that's, of that that grass

or that's that frito if is directly tapon for arteries. So, there's there to

try to avoid it. Of all ways, if we're talking only the peak of

glucose, not it is a not a carbohydrate, but it's glucose. But tap

the arteries. But tap the arteries. It's another thing. It's another thing completely different. not,

also there's to say, never you can't come to come to sometimes. But now

if we're going to be able to be a example, of the grass. So, it would a more

a tortilla that no that's that that's a with a made

like you do you do you do you do you do and the ,

and the avocado or the notpals also that not are in papated

of something that are contaminant the natural of

the food. Yeah, you know, to eat chilies or totopos or nachos, because the tortilla's friday is horneated, friday versus frita. I mean, it's that's trying to try in the tortilla is sadding the oil.

Exactly. But not because the tortilla was moraine. Exactly. So, is different, because no has nothing to be with the peak of glucose, but if also is important to recalcars.

But then the grass in pico, for that is that the guacete, for so, I'm going to, my example, of my pye sano, no, my pye

spasio, sano. My pyesito of limon. So, if it's made, so it's made,

that's got to that's, if you can do you, so that's an pye with a natural. And then,

there's a gauce, so the piquet to the gulcats, well, is a lot of, It's more than the pie traditional. Exactly. Because it's carbohydrate

as a total. Because it's grass. Okay. Now, there are different types of grass, which would be a but the grass of the

mace and the avocado or of the almanras is a not I don't like to say but it's a great-plast

of the picos of glucose. You know mentioned about the mind, the time of the embegecement.

I've got for here acne. Also, it could provoke acne? acne is, at

final, is an infirmate inflammatory. So, they inflam to the glanulas

of the of the car. So at final also it's inflammation. Wow.

Infermedalities of the heart? Yes, because obviously, all the cardiovascular

so, they're like, they're just the heartaculars, the things

cardiovascular have been with those vasos sangu of our body,

including the caros, and the basos also are in the brain. So,

then they're also can be also cerebrospulares. So there an inflammation constant of the basso

sanguions and they're to elevate the pressure arterial. Then you can develop hypertension.

And then hypertension, when there, for long moments hypertension arterial, it's

to damage all the the pardes of the basos sangu of the arteries,

of the venas, and then is when can be event's cerebraculares or infartes. A peak of glucose to cause causeonar or

augment the possibility of episodes depressive? Triste, depression. Yes, that has to be much for how is metabolizing

and all the hormones that are segregate in the moment that we're we're using certain things. Start

having picos constant of glucose, what we does that we we're feeling as we're felices in that moment

and soon it's like a bit more so we're doing not dependent but constantly we're going to need to

use it to be a long as a long yeah yeah yeah sure the so the

sugar is a the one of one of the one of the one of the we need to we need us

we need us we need to think we're our papillas gustative are performing that's

consuming then we just you know not the food, we need to put it

more and more and more and more things. We're a addiction because there a lot of

a coca. I mean, that's a Coca-Cola. Ah, yeah. I said that's another episode of

that's a also. Also, too. Yeah, to the Coca-a- to the refreshes in

general. The flavor, the chicles. At final the chicles also, the chicles, also,

and much people say, well, the I'll change for more masticable, no, regress to the

that has the sour and they're because they like to feel the the little bit

the same the two years. I said a little bit more. Some of some chicles have plastic. You're

maskando plastic. Yes, petroleum in your boquita. Well, yeah, it's a

thing, is another podcast. It's another topic. It's other other thing. Degger

Alzheimer's risk of cancer, arugas, did you Yeah, embecessing for radicals cataratas

you can provoke catatas cataras is a capita that's in the eye and that

then it then you don't you make you you think you because

cataratas is more when when we have levels very high

of glucose just just and it is a opacar the

the the lens the lens that the lens that we have the

opacar, precisely because it's down the nerves, the irrigation sanguania, all that's the picos

of glucose, then it's a start like percudied, so, like, it's a tapar the

the lens that we have in the eye to be. And if you have the pix can't have

the pix, can't be a, to the problem, when it has formed a catarata

yeah no is reversible and it has to operate to be able the vision.

Not is that you know, because normally they're saying, is that I'm, I'm going, I'm going to go, and it's

when it's like you do it for completely, a less that's very advanced, but if you can't recover,

no is reversible the damage that you have in a car in a hole for catarata. That's what the

picos of glucose you can provoke problems of infertility? It's is that

it's the the same of the hormones that you are the time that your body all the time is aggregating

in reaction to what you're doing. It has a catena metabolic completely that I have to explain to tell you to

see how to where we're just to get us to the reproduction for so but really what we

we're not that we're that directly you're going to make infertile for suppose

that no That's not going to be but if there are people that can't get and that can't be their habits

alimentisies and then your body starts and now you can't get to be marasar simply changing the

food and having to consume certain foods or changing the order of the food. Wow, super

interesting. So, so that definitely for many things in general, not it's to be

with picos of glucose and picos of in the Zulina. No, no, it's good no, it's no, it's not a long

place. As long-plural we're in many times, we're in many times that are in different ways. And, you know,

that's, now that countries like Mexico, have implemented, the etiquette, that me seems a good, a good, a good

first time, a good, a good opportunity to be a more precise with the etiquetable, no? Yeah,

so, so, is a good intention, maybe mal-executated. Exactly. I think I'm,

that the people know they don't know what they're not even know what

that's the that's not to make the excesses of that's they're not communication that's

they're not they're not so they're that now it's that, it's that not classification but

that yeah they're saying to the people to know, I'm the seos

more specific because, because, for example, I have a one, a new about a little bit of

a market in Monterey, and then I said, Marco, you think that's just, I'm saying,

I'm saying, Mark, with the chismecito, no? You think that I, you're just,

I was my eating ingredients, had a, had a, d'atil, I'm, we, we,

we, we're, we're, I'm, I'm, I'm, like five ingredients and they're super

sanos, not ultra-processed is processed, it's processed, but I said, this my galleta, that is super-s

super-sana, has the same, it's the same because no, evidently, no. It's excess of

calories, and the two do it in the same. No, pere-a- there's an enormous

difference between that pastelito ultra-processed to the guy-salable of my friend.

So, if the people go and he's, and then it doesn't, it's equal than it's is equal to

other product. For Of the course. And probably it's more car.

So they preferring they preferring get to the... It's more car. Yeah. Preferred

to get the cost the third part of what costs, certainly the product. But it's

unjust. It's is very unjust for the families because are basically families

that are making that are making things to make products more sanos.

And that the government to put the same the same the same the under

processed. Yes, I think, for example, the the etiquette is correct.

There, for example, of other way, like you know, maybe for colors,

for... Or, for... Or, exactly. Or, exactly. Exactly.

No. So, like, this quantity, what can produce in your body,

I think that would be something, but if we need to first, informer a

person, because if someone says, this is an indice glycemic, how

how can say, how can't know, so, so, so it's the opportunity

of the government to educate to the people and it's a opportunity for you

is a magnificent intention. It's too you're a mal-applicated because now what you say oh,

all you say, oh, well, it's all does it all right. So, yeah like we did we need

us, we're we're not we're not we're not things, well, all those does you're

so, then we're just, you know, it's invisible the etiquette in the moment of

the thing the thing really the really the intention is really well but you

says that if all does that you that's all of the do you know, that's the that's a

that's a right, that's that's oh, my love, of a point, of all we're going to do

and I'm thinking, but I'm thinking, but not the problem, not is the problem of the time that will

be able to live with the consequences Yeah, like the problem is that the problem is that you

know the problem is that you're living with with a problem. Yes. Cretes

that's too hard to get your dreams? Sientes that no you have

the control of your life? You preoccupate not not to not be able to not much

your potential? If it's possible that your dialogue internal, is saying the voicecite

in your head, I'm am I'm am I'm invite to to change the story

that your mind that you're to get to get to my career of my

dreams of my years, and has given to do many and many of many of

people to do you can be one of these person and subscribe

to the master class gratuit discover if your mind

the three passes to your dreams even if if you're that's impossible. Connoce the the first

to co-crear the life that you know and we're in the class. Now, what we're we're going to

the hacks, the tricks, there are because we've got we just just got to I'm a

car I, I'm to find me. Now how I'm to moderate my picos of my

glucose? Yes, these tracks are taken just from the book of Jesse that is

a biochemistry French. Has a little visited Mexico. What is her his name

complete? Jesse in Shaal Spe. I think that's pronounced in Shaal's

and she did know. He was was working working in a laboratory

and what was just that there was that were more picos of

because she was she didn't she didn't know she didn't get a

so much so much to elevate those pix of the lot of

the was monitoring with a system of a system of monitorio and he

did a point that the days that was more more more productive was when not a

lot of the glucose that's that's so so he said okay so I'm

going to do you and then he was and he was biochemica and then really I

really understand certain combinations and he launched 10 hacks that are in his

book and this this time to me to me to me to three

more that are the new new. So, well, the first is the we've been

talking all the time, is how we're going to eat the food. And the first is

not only it's not only it's she, it's much a lot of people, and there

from example, from the 2018, that they say, that come the food the

not even not even they're not even the the order. The order in that

how does the grand difference. Totally. So, the first

what you have to do Vegetals is the first, because it's pure fiber and then then they're just

they're doing a lot of your intestino they're done a cap for that can absorb better the other

and that not absorb what is mal. Then, proteins, is the next,

then, then you're also, sugars, or carbohydrates, or carbohydrates, if it's a,

the carbidato is a dulce, definitive until the final, because if you you're going to come

two types of carbohydrates, for example, rice, that is a carbohydrate, but not is a good good.

You can't eat first the rice and then you're the first of your postree. No? That's the

way correct to yeah. If you get a restaurant and the first I'm a

canastita with pan black to the center. Well, there's you're going to

do you have to get to the pico of insulin and you know that's a

more that's a more absolutely. Exactly. So the the restaurant it

does it does know what does it you can't do you do you have to

is great. Also, also that does in the restaurantes. You put totopos with salsa or

to put in it's set. So, you also also are doing and you're doing more water.

Totopos fritos there. Bebidas. And they started. Yeah. A ma.

When you you go to go to the podcast of Marko, I see what is doing, Javisel

to get them to get us. I'm no, no, no, no, thanks.

If we we're just we're we're just, we're just, someone, that's, that's, that's, that's that's always, that's someone that's going to be with

with a rancor, no, but that's, that's that they'll get, no, that's, not, that'ser, no, do you, do you, do, do you, do, and, to start with,

with vegetables, or with berries, in general. So, so, if, if, is a day, and you're, a day,

something that, something I'm a lot, something, something, something, something of, something,

I'm, also, is, like, if you want, that, you know, so, so,

you know you can do another way then you do that the pastel or so for

one of the one of the no one of not going to not be a problem is when you do you know

so that's in every time there's there's there's the problem that's what that's what

that's that's what it's a thing you not a day not you don't know you can't

first the because first you know it you do you do your because so

you're the second hack for example is agrega things things

reds, aggregate to all the green. A sometimes you know doesn't

absolutely nothing no, so stress and they're not eating coming the

food, no pass absolutely nothing nothing nothing. The third

hack is, no countes the just right, is just that's the

people, is that what says, the empaquetad or the key- calories, not is

the most important because what going to import is the molecule. As the the body

no it's you're not a non-gulcosa of super-hyper-mark that you costed 236 pesos the gram or

the end of the end of the end of the and there is how it we consume us what it's, the quantities

really the kilocalorias your your body your will be to use your that no

has no that there's the thing of the etiquette that's there's a system

a bigissim that yeah that's that's that's that's it's that's

it's a good that's information very, very very very

exact. Okay. It's a okay is very important how you romp

the that's what we say we we're we're we're we're

not things things things salated because is the first that's

the first pico of the glucose and insulin that

that have to your organism in the day. If from the beginning, from the

morning, or from you know, the first peak is the rest of the day you will be

to get to get used to get to your body, you're going to more the cells pancreatic,

then all the the chain is affected. So, so, you're

you're the first, the phrase, the the first thing the food

the most important of the whole. because it's bad to say the disayune because it's in the

morning, but really the desayune. The desayune, what is the most important of the day. No, it's the

only the 1 the time. And not we don't start us with something that we're not something

that's all right to amortigua that curve. So if I'm the day with a while I'm gonna get an avocado

and I'm it's much and I put salt if you want to eat a a cucharaditas or me

a can't aqueat with friole or something that would be a good way to get a good.

Much more than a pan or with a little a little or with a juice or

you get to a restaurant or the first we the first that we never that is a

not a nother that's a lot of water painted with so

so with that regla would the avena, a vena, a vina. Yeah,

that the avena is, is, is that is an an element that's a really good, it's very good,

it's very good, the microbiota, it helps much, so you can do you do you know, but

if it's it's a sameito of the order, so we're that's a that's the

that's the first, so if I'm to eat a plate of fruitas with avenes pulverated

is something a, but the ideal would be that not was the first

that's that's the first. That first first you start with something something

with a vegetable, with a protein and yeah of the fruit

with your food and the pap and the pap and the different

places califica like what no what no what yeah

calific like no what you call not that you can't not that

you not you not you not the first you So, then romper the

alyuna with something that not is a good of a good salate, of a gooderterer,

of a preference that's that's not a obviously, there's a great difference between

a pan black ultra-processed that's a mother, for example. Yes, totally.

But at final, but at final, still being a carbohydrate. But if I'm going to make a

hotada of an pasta and pan mass-a- matter. If you want

to choose it's much more more natural, inflama less, but at

final, it's going to a carbohydrate. So in the indice glycemic in the

peak of insulin, no, no, no, no, so there's more,

but there's a processable, but also, but it is a

carbohydrate, so you can't have not very vegetal or

protein, then then the pan that's the thing is the thing okay,

okay, perfect. Okay, perfect. It's all clear, still still

a car But, okay, I guess. Well, I think I think you think you

want to eat a force. No. Yes, no, but I'm like,

I'm like, I'm having my mind, to be not the no, when you're doing the

things, no. The molecule, the molecule, the molecule still being a

carbohydrate. Uh-huh. Uh, no it's more than it. It's much more a man of

a mass mother, than a pan enpaquetted as we know we're

sure. It's going to inflam much more and also have much more

more nutrients the pan of the pan of matter that is that is that the

other that's that carbohydrate but at final still is a

carbohydrate that. It's the same like a tortilla of

an nonxtamal organic versus a tortilla of some

rich but they're of an of a there's a difference that's

still being a carburet I'm quite clear. But there have to in mind the quality

B. Sure, completely and so. But not start by if we're going to if we're going to

see it. What's the that's the that's all of that's that's a thing is a hack

I don't know if it's the 7 have you have heard about the vinegar? Like a

hack for Yeah that's partrissim first have to start

that the gomits of vinegar, no. Not so it. It has to be vinegar in in a cup

in a tea, in a liqueathed, so how it's the vinegar in the cuperate,

in an salad, so it should be to be consumed the vinegar. Because then

they're they're so they don't and so it doesn't and so it does the

vinegar is, first, it's, like, in an enzyme that in our

book, that begins to degrad the carbohydrates, then it does more time to

the body to be able to get that's getting glucose to the blood to do and then you

do it's a more than that it's a more time because the vinegar iniv the vinegar inibes that enzyme.

So we can say that the digestion starts a little bit more and it retrasa the blood glucose to

the same. Vinagri. We're talking of any type of vinegar? Any type of

balsamico, for example? No. No, it has to be a vinegar. No, it's that I'm thinking in the people in Europe, in the diet of Mediterranean

that they're trying pan, but they put in an acid of olive and vinegar balsamico and remodas the panace it. That's not

bad. I can't, no, I'm not, doctor. No, no, so, so, t'poken, so, for example,

there's a bit of another, so, for example, there is an an vinegar that an vinegar that's a that is a that's a good. There's a

other types of vinegar, but there are some specific who say, this is the is the one of the cupger, and I'm going to make a cup like, so

yeah. Much of people say, well, more a bad chukerada to start taking a liquid all the time,

or some of some people are in the ensalada literally, and it's quite a lot of a lot of a lot of

so it's perfecto because then it's like something like something, and then it's more than it will be

not affect to my impact it Exactly. Now, also, a little the time in the time,

before, before, before, it's been been a benefit, as it's been a benefit, it's a

good, it's a good, it's not a good but if there is a better effect, if, for example, we consume

vinegar and we're going, we're going to get to our food. That's more complicated. More complicated.

Much of people don't do it, much people don't know a bit, so for so,

also also of the option of the option to put you, you can't use. But if you're in a house, you're doing

you're doing a lot of 20 minutes before. I don't know when I'm going to come to normally. Or in what you prepare your

food. A cupriard and you start you to prepare them. It's really that the vinegar could

help out of the burden of the weight of the reduction of abdominal? Or is not more in

the prevention? It's that what's what happens is that also the the second that is the

vinegar is that the muscle absorb a the glucose. Ah, so? So, there, directly not is

like you're going to go to be able to but if you are you're doing that the muscle, then it's not to be to

be to make to make a exactly? Yeah. And the muscle what does it? It's a

more than energy, to be able to grow, to get to be a marathon, and then

then you want to make and then okay, okay, interesting. What other hack

you're going to The fifth is, well, you can't eat the sugar that you want to be the same that you're saying because the body not knows about if an acucar is super good or is the same molecule. So, it's what

I said, is what I like of her, that you have the antojo, come it. No, it's a untojo. No, it's antojo. That, today you can't, you know, not do you do not do you do do you do not do you do sit there with the liberty of because when we're going to be limit

our brain our brain us trycina and a lot of times we're going to make more that's so it's inevitable to be an habit not so not is prohibit no is no is no is no are radicals

all or nothing exactly if it's moderation exactly and also and also the sixth is if you want a snack of preference that is

a snack salado. Try to to avoid the best of the most possible and then is that I'm in the

thing is that I'm a snack that not contain a sugar or that not say or that you know that you

know that's because we don't avoid the because I know the I'm not the airport

is very easy to find noces pistaches nuis a lot of sometimes are processed

and tryin salt and try in a seat but of that to eat me

something ultra-process or a less a mousse or It's a It's more Cacquate?

No, or yes? Well, it's that really the snack or so, difficult you're going to

find a snack a man that's a that's a sanito, but if you make sure me make

a twinkie a cacquate, is that so the sacabates so that's salas and who

do you see, that you get to in the hands like you because

so not not? Now, now? Now, now the those cacawattes Japanese

those are They're in sugar. Yes, they're like... Alidon. They're a caper like...

So the cacobote Japanese... Well, no. Tratar to avoid that type of things because there also have to

learn the empaquette Japanese no says salado but really they're all right. So, it's so

so salado as well it has done salate and the water and that's a cerebrose so it

so much. The seventh hack is the vinegar, that Yeah, we're talking. The 8 is,

after the time, and it's a very much with this that's the of the muscles, how it's

the energy, the muscle. If we're we're doing, and we're, we're, we're doing, if we're,

we're doing, we're not, we're going to move us, we're going to make the muscle, we're going to

then it's to halaw that glucose. Okay? So, if we're to come in, if we

some, we, some, I see, some, recargars in a table and we're

doing we're in a while, we're in a way, we're in doing so I'm doing things that I'm doing

do something I'm into do that's I'm not how you say to like that's. So, like the

agartigas contra the hand, contra the hand, contra the hand to my

body and that my muscles and that my muscles and that don't you don't you

don't know because they can't get in the bayon and you you're yeah, Yeah,

we're We're just like she She's, well, she says, well, it's a bit and then

and then sometimes, then I'm in serrated in a cubicle to do you don't have where to do,

or simply say, me going to move to go to to come to come to to get to

with the man, with a there, have to do something, but move to the thing, but moveers

after the everything, all the dulce, that we want to consume in a food, that we use as a postre. Okay? That we take as well as to make as the fruit with the avena,

that's the last, that we're going to consume, that's our postre of the dayhune, for example. And for the last, put it, vestir the carbohydrates. That was justly what we said, of the pan of

mass-madre. If we're not we want the pan of mass-madre, then we can vestal with arugula, we've done of style

with other things that are not to do you know, and then those most carbohydrates of the pan of mass

mother, not going to elevate so the so we're so we're so we're getting our

carbohydrates with other a gama of groups of those can help to help

that's a piece of glucose that at final is what does the diet of

the diet of the area that you that you see that you do you

do you so that is something. Of the three new hacks, that she said, the fact, I don't want to do you know,

because are the new book, but there's a that I'm who came in the new book, because it's something well, in the world of

the science, and no has nothing to be with with an food. It's something that you

want to because see, that's that type of things and things and activities,

but is quit your zapats and to get to the And pisar the past, pizar the and connectart

and that's confirmed scientifically that's that's been that's then you know, quit us the zapato's

and connectar with the thing, I think number 13, hack number 13 that are moving

for that we need us in connection and that's inflam our body. So, to talk the water,

to talk the pasto, to talk the earth, the mountain, 15 minutes, 20 minutes to start

connected and that's and that's diminue in the level of inflammation. If at

the final of the account we know, we we're going we're doing the eyes and we're not

that the things more very so it's very good so much it really that I'm

really that has to do that about this is a gamutational of how other

other activities us help how it's how it recommend and we put it

the lia the revolution of the glucose me It's called, in Spanish.

It has a revolution of the glucose where comes the clucos where comes here. Okay, we're here the league and

all right. It's a very good. The fact is that type of information, I know, it's something that

she came to Mexico, but really this information, it has, all the endocrinologists the should be

to beunders, because they're the experts in the peaks of glucose, the endocrinologists. So, they should

have to foment this type of information for that you not have to come to know to a podcast. It can't

know it's a young, you can't know from better decisions in your life. I'm very very well. Any other

recommendation that you want to give you to learn more to learn more to get to you know, so you'll

get you to get a question. It would be a good very similar. Also, where literally

you're saying that you can be the order of the food of the animals, disminue

the agrelina, that the hormone that you it's Agree, and when you

disminuels the agrelina, you're going to feel with much more asied, the rest

of your day, simply for to change the order of your food. So, that also

also is very interesting. Jackie, the people, me include in this group,

correct, I'm, I'm about from my very limited point of view

and experience personal. So, you're the that can give the person that you

know, the people that is naturally delgated, that's always been, like,

that's like your relation with the food is, I would I would have more friar

more, more, come in a little, prebner, they're in a box a pop,

they're in a pasta, they're in a rebanada, two, no, they're, this thing

to be to have the postre, me have to have to come the past,

right? Levanted the man, who is like, like, like,

like, this, this this thing with the this thing with the thing,

like you, you know, you're, even when you're a little bit of a people and the people well,

so it's invuluked more in the conversation. The comelones like you we're, we're

inclinable more to do we're we're we're we're going to let's say you know,

so if are two forms of living. No, it's a decision personal to be

so. Because some people try we're that propension to to have

that's for the food or I want to eat more. I was a little my mom me said

Parco Antonio no one nobody to get to get a because come you come is

so obviously it has to be a time like when when we we're a

issue of but it's much cultural of that that not not we

don't not in the Latin American no not they don't not even

we can let us to come to not so we we we're

in our education in the inconsient to say me I'm

to have Also, the plato that we're we're in house are very

great. And no needs to fill all the plate for you to eat to eat

in every so sometimes if we we're going to eat with the not the

more more the that are the food or for the salad

that are the more and there also you you're you sometimes

you you're to your mind, you say is that you just that me

I'm it's sure but it was a a plate more small.

Also, to be a conscientious that the food or the nutrition intuitive

that's putting into very more than we're in a little line of the

concept of the nutrition intuitive because we're to, if right I'm

sitting the need to the need to take water? If need to

you need you want to a pan of a mat, come

to a mass-a-madre, I mean, I'm a your body, to your intuition, what is what

you're doing. If you're going to come chayote, come chayote. But then there people who are all the time my body

my body is saying that I'm saying, I'm saying, exactly. Or, I do. Or, or, for some pathology

that we have, a problem, we're going to create, for example, the people who have people want to doves,

or all the time want to take water. And not is that your body need the water. It's that

the need to do the need to do. So that nutrition or alimentation intuitive, I think

that's a little because it is very very objective. But we have to be conscious

that we have to eat a more more of space for that's

so that so that when we don't we're we're we don't have

the obligation to have to have the that's there, I'm,

I'm, I'm a my body, that is my body, that's a good, so,

no, there's a obligation to terminate what I'm my my body, is that

is a nutrition, what you're what you're basically are things, are things that are

that we're in the inconsient of, we're, we're not the plate. And, so,

or two plato. Ah, exactly. Because the the, the, the,

the, the, the, the, repetia so pa or if you not you

didn't do you don't you know my hitho and the little the ballita that's

that you repeat you let you not in the table it's not it's completely education that

is that is hered and that we we have we have we're that we're we're

we have to we have we're we're we're we're we're we're

so we're sure that can't be sure that's you can't I think I'm

a year of that I've been my 20-tantos and those have maintained. But I'm going to re-apprend

to live. Because I know what I did know how you know how you've eaten your life, you're going to

always be able to be able to be able to observe my body and observe the anxiety that I'm because if

me still there's there's a example, for example, for example, for the vinegar,

the shawl of the shawl of the cup of we're going to to start the food of doing a bottle of a bit of a

bit of a bit of a lot of doing that's reducing the plato, as you know not serve you

in a little bit in a little rather than you know so you so you're you're doing

and then you take a or masticer adequately for that to, for that the process

of digestion and it starts from the process to digerer to be in a manner less

less less than you know you're not you know you're in you're in you're in

you're just you're so much you're to make you the time for you know so you

then you're to come more because your body not the signal to the

brain to the so so you come you more more more

probably your so you're you're you're you're so you you're

so from you To your point of view this, this, not only only the

only the I'm more for the peak of the peak of the pic of insulin,

but also it's a question cultural. If I did I did more of chico

and I had to have to have a lot of time to eat and I'm

accustomed to live so. Totally. So, the actually the things

that rich to the countries, the the things the top

number one, is almost all of the culture. We're in Latin America is a community that has a much

obesity and diabetes, and it's for the way in that we come we're carbohydrates. If you go to other parts of the world, they're anemia because, I mean, so, those are, his problems of health public, are not being aemone, because they're not being car. So, it's for regions, for the culture in that we're in the way. They've got it? We've learned.

we're more more capacitados to be able to those picos of glucos and insulin and continue enjoy disrupting

the life well, very very well we can we can't we can't let's three questions your name?

Eva. Evah, Delante, Eva. Well, my question is focused to

how we runpens the in my house normally we do we do

we're literally the first we we're with a bit of a little

we put there two But, but posteriorly if we do we do we

we put a water and normally we put a protein in polvo, fruit rogos or

a banana, we put them to make sure, ginger, things like I'd ask if it was a

good or a good method to runper the is a good method of actually also

also something something something something that's we don't to integrate always all the

platillos to be able to all the you're all you're doing you're doing something that's doing something

that's doing something that's doing and it's and it's exactly. Exactly. It's super good.

Of all the all the group alimentious. So it's a good well, well,

I'm very good. So you could make the I'm making the I'm

so, is okay yeah, it's perfect. Ah, much thanks perfect. That's

great. Good a good a man a applause. Very well. We're with another question. Your name is?

Saul. Adelante, Saul. Doctor, A, mil, thanks. The last few years, one year, well,

I'mpecée with problems of the glucose. Me, I got to 160, 150, 140. Of a sudden, he started, and then I was

to restar right, and like in the 130, 140, but I'm metformina in the morning, in ayunas.

So, So then with the vinegar, with that will stabilize more my sugar? Yes, no is the treatment for levels of

glucose. No, we have to take metformina or if someone take insulin, no we have to

take to take it. But, evidently if the vinegar is that is very

to help to do that the glucose that receive your body the

absorb to a different or retrace that get to your

torrent sanguine, then so it can you can can help

much okay yeah because if he does one a minute yeah the diabetes and

then then me said the doctor caret because you start you're talking the

saw so apply so it would help to help to the prevention

of the development of the yeah even yeah I've had

back a lot of you did you when I started to when I started to have the

I'm 23 kilos and And, of right, I'm going to get to

get to be to get to to get to and then I'm so, then I'm like, not I'm

like to start it's like that something, I'd do it's a more natural. No, we don't,

we can't make a thing that's a thing, but if the vinegar could complementar the treatment

that's doing, yeah, the endocrinologist, the or the medical internist.

But I'm a question. What you're saying is that's you said, ah, yeah, I did with the medicine,

then I don't I'm going to care so you don't know I'm going to a little. No, not much, but is that

I'm problems with the pan. Uh-huh. A me, a mano. Yeah, brother. Brother.

Ah, yeah. Oh, yeah, my wife, this, so, and he's going to buy

the pan of the pan and I don't know so much but I'm saying, but I was pan. Sure.

So, no, doing some changes, I think you can benefit to

do not not, not, not as a person I'd risked to keep the

metformina for nothing because is a medication that's doing a function

in your body, but the first treatment for diabetes and pre-diabet

that would the diagnosis that would have a period is the patient so,

so it's a little more rigid with the Implementing the hacks, I think you're going to

to be a change and one of the hacks is the vinegar, then it's clear that's not that I'm going to be with much information. I don't know

why I'm here here. The truth is that I don't have any idea that I was here. You know, the universe

you've got to have trailed? Yeah, yeah, the fact, I'm a snobstic to come. Golly

and the mace madre. Very good, are 100. Many thanks. The real

thanks, a word, a question. Thank you. Okay, Jackie, I'm making what is, Medformina,

is it? Yes, metformina. And what is the metformina? And who can't do? Okay. For,

to start, is a medication that is a prescrited for a specialist. There are certain indications that have to

have a person for that you can start to start to the metformina is a medication that primarily,

or in the past, was used to disminue the levels of glucose in the same

previo, or it a little before the insulin. The people that

started to have pre-diabets or debutable with diabetes and I'm to try the disease with metformina

and had good results. And what what does is that it's that he starts

to metabolize more rapidly again the glucose and the reserves of the glucose and has it

that he has that he also, in some those people who have overpeas or obesity,

they're metformina to start to start to make to make the treatment to be

the treatment not is the treatment to make a good for that's the person who has a person who

a person, to his abuel, to his tio prescribiered metformina and they've given very good results and they're not

I'm going to get to make formina not you know there's a way because as a indication specific for every person for a

person to put more and know if you're indicated for to make it a dietist an internist or an endocrinologist are those

who are those they're prescribrived yeah and even even if you're prescriber not say ah

yeah I'm the error of the medicine the medicine can be marvell maybe yeah I'm pastile

then I do what I do the I'm not I'm not I'm not I'm not I'm not in general

I'm going to no because it's something I'm doing so I'm doing so yeah with a pastilla it's all right

and then there's there's there's not no no no you live like you look like

with this pastigita I think I think you I think there's the there's there's a

different that can curing in a few Roryoryory or a or other

that are chronic or degenerative that are more they're a treatment that there's a very specific

that is the not is the cure. Not you're going to get to change much

many habits that you have to you've to get to be that and only

the medication is a help that you not advance that and help to

to do to correct to correct to correct. But your style of

life is a Exactly. Stilo of life with, without a medication

is the is the base of all the we can't give the way to do the world

to do. So, we're going to the last question? Hello, so Yanna.

Adelante, Yanna. One question, mention you that the pancreas is the

that produces the insulin. When you don't we don't we have pancreas

we can be then the alimentation? Really one person

no So, but if, for example, the diabetes or a type of, yeah, if I'm, I think, pancreatitis, if it's, I can't damage grand part of the pancreas, no? So, the cellulas of the pancreas, and it can doofusional. There, sure, certainly, will be diabetes, for consequence of the damage of pancreas. And it's when we have to have reimplazzo with some other hormones, for example, injecting insulin, no, definitely.

The diet, is the first thing is the doctor in the pancreas, because the pancreas, all the time that we're coming is is working. If we're not only the part of the pancreas damaged, not only we're going to

have to have diabetes, surely, and other type of health problems metabolical, but all that all what we're going to have a pessimistic, and going to be going to constantly the pancreas.

So we're going to to do the time pancreatitis. And then we're going to have problems in all the viabilia.

Because they're they're in those two organs or those systems. So the first that is the doctor

or the medical in a person that has a problem, is that has to have to

completely to the alimentation. And there we have we're we're super very

goodosos and there there are limitations. No we can't eat much gases. We have to be very

good good with what we are using to not inflamable. Cereal, zero tobacco, zero substances toxicas.

Muchism medications not they can take. It's a actually, a person that has

pancreatitis aguda and is internal in the hospital only can't take

water. Wow. For days entire. So, so is a limitation very

rigorous because the pancre is very very delicate. Thank you. The other question that

you want to make mention is that we're in we're not a

question we're not a yeah to be hydraten constantly what

does it is that not we don't we have got we

we produce colas and we we we're we're growing

obviously our obviously our quality to be producing colasen

for so embegece we don't say that they can't

they the reserves of colageno. For suppose, that no, we're going to be able to even be able to even a

amount of a amount of time. But it's evident that we don't we have the same system of recuperation

when we're growing. So, do exercise, good alimentation and take water are three

claves for not to goate well. Well, much thanks. Thank you. Aplos.

An applause for the doctor Jackie. Thank you, thank you, thank you, thank you, thank you,

I think we've learned much. Doctora Jackie Lopez, where we we're going to keep on your channel of YouTube is very well.

Where can't learn more? The channel of YouTube is Salud in Corto. It's also the radio

social and the personal is Dr. Jackie Lopez in all the social. That good. I'm much

that so so we're just we're just we're always we're just our revista digital that's called

from the podcast to your where every time that we let's give a resume

of the episode of the time We'll give tips, some things that we do, we do, we do this

an investigation great for a episode and not all of the podcast. So in this revista, the podcast to your

video, a revista digital, gratuit, that you can back. Let us give us,

the resume of the episode. Because, I'm going to the gymnasia. Well, we're done the time.

It's like, it's a, it's a review, digital. If you're a Marko Antonio Regil

dot com diagonal Apprendam we, repitonononononon dot com diagonal we can

you, to do you do this week to you get the resume of the podcast so there's

like that we do that we're that we're going to because it's a time but we're doing with much much more a lot of me

I'm going to Mark Antonio Regil in all the social and they're in Spotify, Apple podcast

or any of the applications of audio inscribances to the channel a resume

a positive us us know on five speciales here on the channel of

YouTube you and leave your comment on the behind us what was the most important that learned

for that's a good to make a good so much thank you thank you thank you what you'd like to talk in the

future because they're like many ramifications well I'm really all what it has to for example with hypotiroidism

I think there many many mythos about the hypotiroidism and the and the alimentation

of the hypotiroidism of actually have been professional of health very famous

that have said that not that can't not that are not the fact is that

if in the hypoteliodism more if it's autoimmune or of Hashimoto have to have much more with the limitation and also a little more

general, for example the adyoon intermittent or diet Mediterranean I think that also is something

really good to be really good we'd like we'd to talk because still

being being being being very very and there people that it's

that is the most to me to me has served much I'm I'm

I'm Yeah, it's part of my style of Yeah, sure. It's a very, very good results. No, I mean, it's like no. Desinflam much. It's a diet, well, a tool of dietas

a, but quite, quite proactive in the metabolism. So, I think that it has much more functions. It has its decibels. There's also know when no.

But I think that they're very good results and there many myths around the adiomintemintent. Even so, how, how many hours is the day of the

intermitter. Sure. Perfect. We'll be going to be back to the great of the question.

Jackie, thanks to you know, we're going to our next edition of the podcast. Thanks to

our precious public. To be here at the hotel Fiesta, Indiaducto here, and Sirkent

in the city of Mexico, that's received with great carino. Thank thank,

thank you. After the next. After the next. Neurovion presento.