El Podcast de Marco Antonio Regil - 407.- Errores que te quitan energía en las fiestas: evita cansancio y malestar - Dr. Fernando Leal y Chef Eddie Garza

Episode Date: December 15, 2025

Tu cansancio, inflamación o falta de energía después de las fiestas no aparecen “de la nada”.En este episodio hablamos de los hábitos que normalizamos al celebrar y que, sin notarlo, terminan pasándole factura a tu cuerpo.El Dr. Fernando Leal, médico especialista en metabolismo, microbiota y salud digestiva, te comparte qué ocurre cuando entramos en ciclos de exceso, inflamación y restricción, y por qué muchos síntomas que creemos normales son señales de alerta.Y el chef Eddie Garza, referente internacional en cocina basada en plantas, exploramos cómo disfrutar la comida y las fiestas sin sabotear tu bienestar.Así como entender tu cuerpo te da paz, entender tu relación con el dinero te da libertad. Romper ciclos no empieza con fuerza de voluntad, empieza con conciencia. Por eso te invito a mi masterclass “Rompe las barreras y diseña la vida que deseas”.👇El primer paso no es exigirte más, es entenderte mejor.Inscríbete aquí: https://marcoantonioregil.com/vida-mc/*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.

The podcast of Mark Antonio Regile is a production of RGEL Entertainment and all his rights are reserved San Pablo Natural No, no baches the guardia Reforses Your Defenses

Presenta. Episode 408 Get to the fiestas And find out of the Fiestas that we're doing with the family celebrate, we're festehmus,

we're giving a brazos Yeah, yeah, yeah, yeah, the day of the day of the

men, the day of the day of the mothers, the coupleaurs, the bodes, and it's very beautiful, very beautiful

festeager. Sin embargo there's a single that not a energy. Because when when they're

the fiestas we're in grand eating, and we're much much and we're things that

not are very good and we've we've got and we're and we're and that really in

best of we're we're castig and we we're just we're we're using things that

we're not with we're gonna thank you thank you a pleasure for him. Thank you.

How are you? How are you? Well, to do you. The fact, for the invitation, Mark. Well,

the doctor Fernando is like the San Pedro of the nutrition. He would want to,

the San Pedro and San Pablo and you want you you could you think we're perfect, that

we're that we have we a, a microbiota and a health optimal and

you are very strict to the over to recommend to come and that not come

and that is correct. The truth is correct. The truth that the tools necessary

is to have a good to have done and we're doing it. And all we're doing the best of the

best of the first we're just like the doctor but the life not so that's just to help

we've got to a good great great chef the chef Eddie Garza let us give us a thank you

thank you thank you thank you thank you me the first please and then and so you

well as you know I'm I'm I'm a Fiesta. So, but a Fiesta

with a fact of a Fiest is one of the most of the chefs that I

especially when we about we about we do come very so you know in one

many times of that but Sano Eddie we don't we can say

names for ethics for respect to the privacy of the people

but chef Eddie that is a great chef to you to

you contract to to do in the house in the

fiestas in events very special. Of celebrities in Hollywood, of cantates, of rockeros many famous, of conductors

of television famous, of other people in the box. You have dedicated, your niche of the market

is to get and get a to get to their health, but they're going to get us very very well.

Sure that's. And, well, I'm here to do this to do this and also,

but in a fewitos those... Dosified. Yes, exactly. Now, Eddie, also, as part of his story, no, they're in that it's someone

that's a little bit more than, no. Eddie, is a, like I, is a comeder emotional. And how many kilos you, has been, how many years, Eddie?

I mean, so, I was, I was about of the middle of my peso, that's around of 70 kilos that

per die. 70 kilos, that's more than 500, libras. Yes, yes, so,

much more. Almost, 50, libras. In fact, my first the book, I wrote 150

recipes for, as part of the homage to, that moment that was very difficult for me,

but I found ways to be able to get the and also, you know, also, too, maybe to help us. Salus.

Edi, nation, States, but is of origin Mexican, or now he's a American,

so it's an immigrant of origin Mexican, that was in States United, and he

just he more to be to live in Mexico, and it's Natcha. Well, then we're

to talk to 10 errors that we're going to make them during the parties, for the most we know,

what are the most grave and why are the more for the more than we mean, I'm I'm

so I'm make it, and obviously Eddie, we're going a solution or an alternative

for that error that the Dr. Fernando Leal us mark, but the alternative

that we're going to maybe not not be not so not it's surely there's discrepancies.

It's good. No. Well, so, before, before we're going to first to start this episode,

is because when when in the fiestas or in the vacations and it's in the periods, and we're we're celebrating

errors that we're getting an energy. And then we go back to the crudor and we're going to get to the restrictive.

And the dietters restrictives, as you've said in other podcasts, also they're also you've done the and then then then we

we're not we're and the two things, not us, not us do you know, so could you probably you're

about that about living in these extremes? Fidate that the major part of the population, not only not only

not even in the international, celebrate eating. So, even a mammat a papacha

coming. And definitely there are things that can generate major neurotransmission, major

Felicidad. Major production of serotonina, major production of dopamine. And so, effectively, the grasses,

those gases, some other other foods that you know we're going to be the most responsible of having

major sensations placenteras. But are like picos. So that you make that in the moment you go

you go and you go back with a mother. Or, some, like said a

Ratoeddi, then some, some, uh, some, uh, those,

those wosos, some tachoyos, some chiladas. No, what he said that's in the Junta production? I know the court.

But I don't say, but I'm talking about but I'm but think it interesting. The reality is that all the

food we associate to the food as a food as something and then so much times,

especially those, the heads of family, like our mothers or the people in cargared

to, just are the are the people, the people, that they're, Although we know

not are the most good, the argument is, well, one of year. But one every year is a year

is a year. So, there's to prevent this situation. It's that one once a year. No, not one

a year, for the time. But, but, but we're doing so we're doing to do that

so. And then we know that we know, that you can't be a lot of the conscience. If we're

we're going to more conscientious, we can't continue in the fiesta, but something is to avoid the

complications posterior to what you do you know. But what's the thing is the stress that's the problem, we're we know, we're

having been about that's the but the stress that'scars and then put to a diet. I'm atasco and I suprimed

and diet restrictive. So I'm going, I'm going to right, is it'skiki and right, what's the

thing? What are the consequences? There's a consequences? There are many investigations respect

to this And then, and then so it's a problem is a protection.

While you is stressed while you know, you're in that you're all the hormones

productoras inflammation you maintain stable. But one once that the period

of inflammation, the period of protection, the people do you get rid of problems gastrointestinal

of, problems, of alterations emotional. When a person not the type of

cycles because are picos, then is depending constantly to go back to live that

sensation. And there is when you can be the initial of a problem major or of a habit

that not will be to get to live adequately. That's what we're doing. Divirteteete what necessary.

But you have to regulate the pickes of inflammation because if you know then you

can't get in problems chronic. The excess and the and the absence of

the absence of the food or dieters restrictives, the two they're both

two things important, is the biological emotional. Biologically, a yuno

is stressart. And then what you are you're trying to do with the day of the equilibrium, but that's equilibrium will depend even

of your percentage muscle. Yeah. So, the muscular, as it can't degrader, generate a

great stress. But the other is, I need to recover to get a I'm going to imagineate,

that's transformen the five, six, seven, eight, eight kilos, and have the appearance inflamated in

my ross in my abdomen, in my cintura, and then the people intend to recover that damage that

were doing things radicals, so a yunos and restricion. Fiat, you're saying something very important restriction.

The people not should be to restringer or the correct alimentation is I do a my body to do my

body the necessary to make sure. The restriction always will be a effect negative. And the rebate?

Always in all the occasions because evidently the nutrition is cataloged as a balance

chaloric and not as a way of a kind of a human. Oh, my dear Eddie,

you when, right we're going to enter to you know, the 10 errors that you robes,

when you got to get 150 libras, like 70, 80, 80 kilos, more or

do you, did you, did you did you do you, what was what was the thing?

What was did you, like, click in your mind, in that process? Because it's a

problem radical and not has returned to recover that in 20 years you've had your lives

and bad little bit of never by what you did you know not quite and figure out of this part

of what I always say that I always want to get a party always and you want

those things, you're some garnatches and their things and when

I came I also I also but I know I know I'm also that if

I've got this during six months then six months more, I'm going to

only that. So I was in that battle also, so I'm in this battle also culparing me and it was like, like my

life of Catholic, that's always was like castigandom. So, so I'm a chef based on plants,

so I began to, but I'm, then I'm, eliminating things that I knew that I were doing

doing more fruites and things that I knew that were for my for my health.

And, in five years I've changed my my diet 100% So what he did Eddie was back in form

a certain because not was a diet restrictive for the for the for the a jacket

a bikinin no for me well every every in one of that

in one of that it's a one of it's a change a style of life

not a diet restrictive that is the different he's the different

he said the conscience. Detected the elements that not I'm coming and in that moment,

I'm eliminated. No, it was doing in any moment, I'm going to my volume of the

food. So, more well, it's referee the food. And it's a great

difference. The style of life. The restriction that we take purament

in nutrition is backhally the calories. So, so has been made

more popular and not it's to eliminate kilocalories. It's It's not to do make an

patient conscientious and in the sufficient quantity. Sure. Because if no, we're going

about right of these errors in the food, that you robin energy, but if no, then the history

of Eddie would be the that many, I'm included, me, I'm sure you you know, you know,

that you, you know, I'm a diet, and then I'm a diet, and I'm going to be a rebote,

and I'm and I'm, but not positively. So, the theme is to romper that cycle. Correct.

Well, so, we're going to We're going to talk to the 10 errors that the doctor, here me, me, I'm going to get some recet.

So, 10 errors, we can't commit many errors. But the doctor says that there's that, for favor, for favor,

no supplica that, we're really, not commit us, or that if those cometemes, and Eddie, you're going to,

us, you're going to, you're going to, you're going to, you're going to do you, they're, they're,

so, so, so, so, so, In the fiesta, I have to give a substitution and that

the people learn to do you? 100%. So we're We're going. The first the number one

me said that was, this is the alcohol. Well, well. A bit, the alcohol

not should be to consume really, really has more perjuice than benefits. One of the things that

most is the other again, we'll come to look at the kilocalories, is

what, what, what, what, what, what, the liquor me engor

more. So, for that you do it. You're all the thing. You're going to and what's

my back the pressure, and what's the end of the way? What is the most malo?

No, no, no no no no. All the, but the but the pinotinto

and a tequila. Let me I'm, I'm going to you're going to you're going to you're going to

the most because the alcohol, one of the lesion of the So if you are lesionar to the tub digestive and a

a sub-a- a copa-two will be a thing. To what I'm going to this? It's said

that 30 milit of alcohol you can you process those in your vigado for hour.

So if you don't have a caballito of tequila or of what you every

hour, then you don't you don't be your mechanism of action

would desecher and you could be being without without the

The grand problem is that not just it just try not to do not or that's your mechanisms do you'll get to make sure

the brain but the damage that's the tube digestive, in the mucos intestinal and in the microbiota.

And so one of the the principal problems that a person in a time of a time of

the fiesta is the tubidiv reflux gastritis, colitis, distension, gases.

So, so if you want to not have this type of problems, opta for not to

See, that there's a very interesting of Harvard Health Publishing, so Harvard, it says that the 70% of the molesties

digestive that we don't are for the diseases, are for our habits. 70% of what we're

most of our digestion, gases, gastritis, colitis, not is because we have a problem,

it's simply for what I'm doing, for my style of my style of the alcohol is one of

the main that we have in the fiestas, because, the people take,

like, how you know, like, you know, it's not, well, no, it's not

a lot, I'm going to not they're not going to a cupita to put it and so me to get

to be in the first to be in the first important to know the to know the

, whether it's more more kind of, and you're going to put a

case a case very in the times of when the people more

infarted encased for December. In serious? Yes, yes, the people is infarct

more in December. Why? Because the consumption of alcohol is elevated, the consumption of the food of the amount of

the portion of elevated, but also the discussions, they're going when the family, unfortunately,

is when you're more discussions. I don't know for what you're but so it's that you're doing the year and then they

do they're the same and you're when you're to come to you're going to you're going to And when,

when other I'm going to when other I'm what you do you see? Exactly. Why are

why so why are you? Why are so? Why are so? Why are so far? Exactly.

Well, that's a amount to do a food, a unado to the sedentarism a unado to the stress

to the disvela all, all those are the factors that you get a

yeah. So the alcohol, the consequence of the alcohol not only is that I'm

do I'm do you I'm I'm sorry I'm a car and I'm made a

And no, no, no is that. It's that barred with your microbiota. And as to barren with your microbiota, from a cupita, a tequila, yeah barren with the microbiota. There are people who, there are a half copita, terminate,

they're very irritated. So, a cedar of the, the Santa Claus, there's a, no, a champagneita. A rompope, if you want, the rompope,

but it's good, no. No. There's a, I'd say, there's a, there's a, there's, that's,

maybe, sanctified, but, yeah, Also, also, I'm sorry to all the alcohol

will have to a major or a general or a lot of a lot of not only only only has a sugar.

And he's not going to do you. No, I don't me be that I'm not I've seen

in a comment and you're exactly. And when the microbiote, what is the consequence

that's the problem? There are four points important that's lesionan,

the metabolism. I mean that is where it's where comes the increment

of the inflammation is a depression, the immunity is better. And if it's December, for example,

imagine it with the changes with the temperature, or if it's Semana Santa, then that's also it happens with the

heartres. And the other point is that the system nervous is modifices. So the changes

emotional are the emotionales are you don't it a tequila or two, if it's

10 days or 15 days of fiestas or in Semana Santa or or in December or in the

year, the voyage, the voyage you've to know South America, Central America, Mexico,

Europe, and you're going to a lot of alcohol And that's the perfect to for convivir, because it's the

people much people much of can't live with because you're being the San Pedro San Pablo of the microbiote you'd say,

you know, you know, you know a no, you know a in December never, nor the

day, if I go to get to my bode, no, I'm a bottle, but I'm not to be a lot of the invitation.

Very well, now, Eddie, you what do you do you do you do you do you do you're doing to do you

have a chef and more a a fiesta of those in Hollywood, in Los Angeles, then they're to have a

thing to be something to be. One of the things that I do is that I'm a family a beerseer

so my family and my family, my brother, and I mean me I'm also.

But I can't more the Cubanitas but me I'm not I'm not so I'm not

that's a suborciio for a that's a cubanita I'm a well I'm well I'm

I'm a Cuvonita but it's like a little a chelada but with a salas

negras. So, that's not with a salsa negative. That's not good. Because also it's another thing that

also things that also you inflam but that's that's a good delicious that's part of my garnach. Oh yeah.

So you, what you're you know, you're doing if you're supposed to let's get a cupita or something, not

because they're not because you want a little bit more a little like you like for convivit,

not you, you're like, you know, you want to want to be a person like, you want to

what alternatives, what I can't you can't give us some but that's very good

and that's not a lot of people not really the sure. Sure, because they're better.

First, first, for the people who use the service, there's many beers there are many

some alcohol. Today, that only only are with the lupulos and water mineral or

different type of combinations as, as also there's there's of a

ginger, that also that don't have but for many people that they like they

those those They use those cocktails for that they're a little more relaxed.

I'm mixed the banda with different types of fruitas for that have been

that's yeah, I'm a lot of different types of a bit of a baby to some people. But a

like a margarita a margarita without a car with a same alcohol. So, Can you, let us examples.

Yes, sure that can use the mix for the margarita but in the place of the tequila you can use a caballito

of no-couche or something to give that that's a and to have the color and to festehy a kombucha

that is this a beer fermented for that not the person in the that's a bottle

of a water of a little of the part of nobody's apart nobody's that

exactly because also it's part of the party is a person that you're

having, you're going to start to invite to the fiestas because if you are the person that's always with the bottle of

no, well, this is a bit bit more. Or they're they're going to like, what's doing? Tommate

something, what is that so, then you know, with that's the alcohol, exactly, it's normal.

There's time to get to that you're that's, you don't know, that's time with the young is that they're

doing much times, much more. The new generation is, of taking of talking to

take a call. I'm saying a thing. I never have never had

alcohol in my life. And my people always should be alcohol.

And never me excluded of the fiestas no. No, so,

well, I'm invited. No, well, well, well, I'm

well, well, well, well, so, don't, don't, don't,

no, you're not, but if no, yeah no, so,

what was, that comportable like the most, I mean, with much

imprudency. And I, I mean, I'm, I'm very very amending so I'm like in the

podcast. No, no, no. A bit of a day, I'm going to my quality of

medical, I'm, I'm, I'm, I'm, so, so, so I'm,

so I'm, so I'm, so I'm, I'm not so I'm not fun, without a without,

so I'm to play to that way. to before I'm before you, I'm to ask you something something.

Is you're really you're really you're in your carous or the life that you're going? Is to say, you get your routine, you're doing one side to other and you

find time or motivation to manifest that those dreams that you in your car, and when you start to questioner, the voice-a-in- your mind,

you say, because you're you're talking that's too, you're time, you know, and there's my time,

very, very for start a something new, no I have time, no I don't have money I want to know you know that this can change I'm Mark Antonio Regil

and for so I want to invite you to come to a master class gratuitous in that we can't more about that the class is the problem

the barrenas and design the life that you want to be a great and at final there's a right right right now

in Marko Antonio rogel dot com diagonal Vida repito Markoantonio com Diagonal Vida

and now continue with the podcast So, so, grave, grave, alcohol. That's the the advice of

no tomes or if you're to take, minimisal at the maximum or there are the options that's the

ade. Here me you know, the list, like the error number two that's,

and it to roba your energy during the fias is to make that's

yeah. So, food or products, comest things that have things that

that are, because that is that that that is that I'm, and I,

and signaled the you can't eat in different versions. But if you consume as sugar that we refer us to

the processed or what you for example here we're doing in the mess, then we're but if you

do you of a sudden extracts the sugar of these fruit there's where there is what

is what you have to do that's because the mix of gases with acids and the gas the grass

the first the grass the first no way to increment the volume of your lung

of your cintura, of the grass subcutania, that's clare to this the ice with with sugar. So there's those delicious churros.

No, forget it. No, so it's delicious, but... It's a lot of... It's a sugar. And it's a sugar,

and it's... And it's... And sure, you're going to make it much triglycerid, no? So,

after that you're just after you're to start, the vials of those fragments, are to integrate triglyceridid. And so,

and they're to make the cisternas naturales, that is the grass subcutania, that's the longhita, the spada.

I'm, I'm going to some delicious churros with a chocolate and a sugar. And I've done that's over. I can't

imagine the churritos that are going to be like that in the part of my cintura, that's where all the medical is that's the

that gras. That's the problem. And the the worst is that only is the cintura, but it's the

visceral, the, that is in risk. The, the that's, the thing, and I'm

to the Because one the other one is the grass of the longha and other cause is the of the

visceras because the heart the legado pulmones intestines, epiplon can increase

that's the volume of that's the inflammatory is more nocive is the that's associated with

the problems chronical like diabetes hypertension ligato gastro syndrom of ovip

polychistic and other tant of the health when the when the gas

is a outside. Also it's but but much less grave. If it's out

in your brazos. Let's, we're in the problem. So, it's predictive. And so,

and then that's a combination, one, it's a problem with a problemator chronical,

which is the inflammation of a bad grader that that's that's problems major.

So, so if there some churros delicious in the mess, then better pass them

or give them a mordid and make and make you get to me churro complete. But not

to eat the old's a we're going to we're going to we're in we're doing and also sometimes being

very puritanos many, you know, well, it's that it depends also of the

kind of but but oh-oh not just we're that that's going to that's

that we're going to you're to ruin the tub digestive. A churro with

chocolate and that you put you put you're so I'm so that's a

so that is you can't get to irritation gastrointestin that the churro is

delicious but it's like the incarnation of what we're not we're going to because it's the arina an artina

ultra-processed is the acid, is the sugar, let you make this the lactic in the caget well,

yeah, we've got to get that we're about, it's the person of the medicos and neuterologists

and not we're not they're not so far the chocolate and the chocolate and the cocoa are

two things different we're not not we're talking in chocolate of sugar and

it's it's a bomb now my Thank you, Eddie. Organizance an a festival. Yes,

and they're saying, oh, yeah, I'm Mexican, I want, Spanish. The Spani, the churros also are good.

Yes, I, yeah. I want to do you dororoos. Yes, what's like, yes, yes. Well,

fifted that there's going, but the food frit even I. So, so much

people are using some machines that's called freedorers of air, that also can be, because

we're talking about, also are sugar, are peppers, and arros black, that also

they're with, uh, with the , and with that you can use, in my

case, I'm always use a clad ofgetal for reemplace for whatever thing that's eating,

so you can't do you? So, you can't remoders the churros in caldo vegetable? So, in this

case, I would do you, I'd say, I'd say, I'm sure. I'm just no, that

that's me but, give, give, give, give, give, give,

but, But even, but even can't do it without having to do it. You can do in the

or no? Ornos, churros to the oven? Sure, it's very common. And also

with the freeodora of the air, it's super common. And in instead of the

sugar, how you can't do you don't? Well, obviously, I mean,

I don't Ivit the churros because also, no, the truth because no

I don't much, but I think, I feel I'm, I feel the day.

A bit, to change the question, in the people say a lot of a lot of a lot of

a lot of because, it's tap to all the all the flavors and the brain, it's not

to cook mixing with mixing with greas and make you know, you're going, for that

the food is very rich, but without the combination of the combination of yeah,

uh, uh, an example that I always use is when they're in papas

uh, uh, purge of Papa. Always it's a place of

I'm in the whole I'm in a mix of a mix of a for a couple of that's

to come in something more more than it's more more water. It's what is doing

that the papas are that texture delicious and cremosa is the acid but

also you make you make you a puree of a kind of kind of

camote for the camote but you but you make the par with all the

all what has water and what contienes that humed that is what you're going to do that's a

very good. And that's something very and the doctor milagrosamente is a problem and the no, and

also to the papa and you have to and the caskara. I mean, you know, you know, the caskara

because it's the part more curative the most secreted, the part that's a secreted is moco

at a level gastrointestinal so, so it's a system protector. Ah, so the pap

or the pap and all the caskars of the papas, you let remohando and you let's take

the mix is in the puree? Yes, with the contrary the caskara, the mists because then

they're doing the caskara to the pap to make the pura. And the caskare is very good is marvellous It's a

good, it's a good, it's a unerner and a potato to the corn, you know, fiatte is that there's that

there's the other of the times. When you you can't you get used to make some those water

so farless, then you'd have to So if they're those details, they're going to keep eating very good

very good but, we're not to have the complications of the process of the food. So the sir,

the sir, the sir, with the silvido this, here in Mexico, vending camotes in mellas? Well,

but then in the other of a camot in mellado, then you give a chamo chikalado. How chikalado?

It's a cemadito, not a salcomal. So, then it's changed, and it's with a staccarra,

and no you put this things, no. Yeah. But if you can't eat, you can't eat, you know, it's going to eat. Firmative. No, it's not being. About, about, about of camote and papes, those

things, we need to be minimum consume, all day, five raises. Five, eight years, camote, pap, a ho, emigre. Apoena, don't go. Apoena, no. No, no. If you go ahead, five papas, five camsions. In serious? That's, sure. I can't eat. I can't. Can't even?

If you tolerated five camotes, you're very good. But no. No. No. I don't know that I want to five camoes. No, no. With one? Because it's rind? What are we? What are you?

But then, no, so, no, so, no. And, also, for say, five camotes or five fruit,

or what it's to be in balance. The clave also, if you come all those those things in balance,

it's a marvell. The number three, well, you took me do the error that's the thing to roba your

energy. Number three, would the frito, because we've about the alcohol, a mixture of and sugar, and then they're

to talk the frit. We'd probably profundize. Why the frit is one of the 10 errors more grave? What the past is

when you extracts an food of an animal is very very dangerous if you're so mends

to let's the oiliva or of the avocado, if they're consuming as an

margat when you those processes you have to do you do you do you can't do

processes of prentz. So if you those consummes pressed in frown and also crudous are good because one of

the effects principales of the grass is the inflammation. The grass reguls the inflammation. So,

not only only a calories or junta longha but the process is genetic. The inflammation,

for example, of an acid of a olive to an acid of an acy of an acy

of an different and the consumption chronical also of the Cote of Coco is very

very dangerous when it's a form permanent because it generate phenomena inflammatory. Of form aguda, then it's absolutely nothing.

And then there's where it's where the selection of certain of certain the seeds that you're going to use that you use. You know,

and then so it can provoke more inflammation. Others Puritanos say, but is that the Cote of Cucco, yeah is saturated.

If that's peorate, you need to calent it, you know, you're still you're also other type

of processes. And there mentioned the chef a rath a question with some other other

elements that not have to the the ice to be the way to get to the example of some people

the people put the the end up the but if you put first vegetables for example

hitomate seboja you know you're not that's what you're saying the chef and there

put the the web to go ahead for what you go ahead to and without and without

and the spray that they they're going to chish, to chrach to the sartene and then

do it do you know, do you do this do you? Okay. You, how do you

do you? I'm not anything. So, that the food is delicious. Yeah, well, what was I was

much caldo vegetable for the base in the way to to fry something, and the thing of the

thing that's when the people want to be cooking, I'm a base of plantas, but I'm

start with a base of a umgos and sebolla. That so, without the grass

natural of the hongos salen and give them like that's like that. So, you cutas

on gos and totally. And the so fri's, well, no, you know, you're,

you know, it's all the garza. And it's, and I'm, I use aseite for a

so, well, I use the middle of an avocado. Because that is the balance,

it's the balance that we have the of that that's, of that that's

that's a good really very cremoso and very anything, but also can make that's

something to try more a more species, many, many, many, many herbs also,

many, the avocado is incredible for all. That's all. That's all you do you do you

dovet or the doctor does your rewlet or the doctor has so the way, so, no,

need to regular the temperature in the you're cooking and you need to put a

little to put in a little little bit of the little bit of the papas fritas that are in the restaurants

those industriales and they're and they're they're remohable in an whole day they're remod the papas

in that deep fried that's really in English so profoundly fritos that's that's a

special and that remo is especially downino is what I know it is pesim

even in some in some cases there families in where

they're doing the same technique but they're in the place in the

lot of and they're and they're so they're so they're to be to be too, so after

that's soooresca and they're like this the acid and it's and what is

the problem to be recalentating and refriending? That's that's that's that's the

process that's the process of saturation exactly and so that's that generates

many consequences in the phenomena inflammatory that is what we're

we're is that is other other thing more than the mind. And there's

where the conscience. I mean, I'm just I'm not it's frit or it's frit or is

frit or is but you don't you know the thing that's being to eat that's a kind of

that's the thing to that's the thing of that's a good, that's that's

that's that's that you're that you make a that you're that's you're doing

that you to lose one of the 10 errors that you robes your energy at the time, is to lose the control of the volume in the fiestas. Sure. Imagineate,

a carnita-a-sada. I don't recommend for nothing to the but that's when they're asando carne, agarred the tortilla, agrass a little

a bistek and you do you goms with your pico of your tachito, but another taqito implic a little filet and

you'll golless to get, how many? How many? Tachito you've got to your volume traditional? you've got you

committed a half kilo of a lot of 750 grams, no?

And then it's unfortunately the repetition because the recalentated the other recalentated

and that can pass with a post-oleo or can pass with the bacalow or with

any that you do you do you do you do you and apart the family

to the family we're we're just we're we're saying oh my oh my

no matter it's no matter and there there's something There's a little there's a

other when your mom you serve not you don't you know it's comethel

the problem is that if you know you're like a you're a little you're a

little so and also when repites the food is he's I'm

I'm satisfied for that situation I'm those things do

do you do sometimes the situation of the chantage emotional, the sensation of feeling to make more. Oh, yeah, my mom

never me, he's my guiseado favorite. And I'm still re-cargaring much with the momas, but it's like, whatever. The woman. A little, you know, your own. So, you know, so, no, so, no, so, no, you know, you know what I'd normally not comer you. But apart, come's

much, and you're done to get to your house. Get back. No, no, yeah, graze. No, no, yeah, yeah. But, but, but, apart if, if all the world vacill in the mess, one one of a postre, another tray a

gizado, another has a a soppa, nobody, nobody has any of the salad, no? So, then

it's a scheme there's to repasar literally all. And the platito festero of the children is

very good good, because you serve in a little of a little bit of a lot of

a mess. It's a buffet. It's a buffet. It's a buffet. And the

people, and the people celebrate that you're going, the celebrations are, the celebrations are are,

or very very in the night. Imagine to go to to doorme with that volume of the

process of digestion. Yeah. Because, because, the moment of the moment of eating much,

all the blood is the water and it's that's un-proteged other areas including the

brain. The tranquillity not you think you're to get to go to see, imagineate.

Imagineate. But, but, but, but, but, but, but,

but, again, still, No, for suppose. And you have desks. For that's...

For that's why they're in a bad swen I'm not I'm dispirto with a lot of

a lot of your past. So, so then you need your vacations of the vacations. That's correct.

Just right. Your energy is a escape. Now, in this tendency that we have to

increment to a volume in a fiesta, you as you as you as you can't,

because you know, but you're a chef conscientious. Well, this is a

thing complicated because there people that come much because the mom he says, oh,

you, I'm so please for favor, come another bowl of this poe delicious or

what you or the abelita that you try the two set tamales, that

you want to you come's those two people. There's a person that's a bad thing like you

like you want to be a lot of I'm a dogon although I'm more I'm still

I love what I do. But you know what I'm I'm going to something I'm something that you're getting

or fruit or fruit or vegetables or something or something. So you get you pre-enas you pre-enas so.

Exactly. So as the pre-chopoe you're pre- you're pre-enas with a totally because I'm

I'm going to eat, I want to do most the most little of the thing less

saludable to minimize the less good. But you're a stragoncito like you? If

me my mom, and my my abuelita even, but I'm atasco only. Well,

if they're not they're not you're not you're not you're not you're so I'm to get to

eat, but obviously I'm going to eat a good, because also what I love more

of my life now is that I'm that I'm that I'm very obesso and that could not

even even to come back to the to comeer another time to come the tamal with a

car with that's that you rob a energy just no and

and also you know that the food that's the one of the realion not the

not the one of the one of the thing you know, that's a way to get to the first, no,

you know, you know, that's not, so that's that can't get to get to and I'm I'm sure

much with you because, first, and not just in the fiestas in the in the food,

first you have to get to the first, first the fruit and then the first we've the moment, the problem,

it's like, the problem, but no. It's at is that that component makes that the tub digestive is prepared

to be able to get to be able to start the day with no, yes, you can't but balanceing? So can't start the day

with a sandia, with a melon? Solan no. You have to combine it with other factors. For example, some...

Semillas. Yes, semillas, no see, quinoa and amaranto. It's you combine with a certain

protein like the beer of almedras or kefir and put in some Practical is that not I mean.

So, fruit at the final, no. But if your decision, you know, you know, you know,

you're to get to the night, you're going to the first, you're going to the first,

you know, you know, you know, but you're something, but you're doing a fruittita, this,

agarras a cereal integral, amaranto, to quinoa, avena, let you put there,

you put us, you're a, but it's spectacular. But between the the fruit. We're, we're,

we're not, but we're, part important, not to lose the balance and the chef has said, right, magestuos,

so, has a combination majestuous, for that the people get in anxiety and more, he's sasied with what he

is there. So, the people are the people don't want to feel like. If you put you put yourself things in a

good, and versus things not so not soodas, you'd be that many people are just that's not there's not

there's not there. You know, you have to get to get to get to get a bit?

A bit, a few, a few, what you prepare it, a more rapid, a pina

a full of fruit. Yenna of fruit would be the full of the things. Before they're not the

different. Now, now, are you know what? And then it's to come to get to nuggets, hamburgis

because what's you're doing? What's you're doing? Because we're doing this is the fiest.

And so it's how you have to retribuue. And then for those those people don't they

control in the fiestas, and they come from the cargars and car and they're like the

demon of Tasman Exactly, but all. That caricature, yes, yes, yeah. You know, you know, you know, and also

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Pharmacias more or call them at 800-0-7272722 or back to the app to discover all what they're going to offer. And now, continue us with the podcast. Well, another error that you put, we've got one, two, three, four,

we're the fifth. Error number five would the sedentarism in the fiesta. One of the errors that you robbing energy. Why is one of the great errors of the sedentarism? First, because no you have a metabolism active. Second, because the tub digestive no advance. because no

there's how compensated everything what you and the maria alkalina that many they nomin

the mal of the pork the mal of the mal of calcola there's a marialcalina there's a there's a there's a

so that's so that you generate that you still have more more debility and then

then you then you have to make you you're so the sedentaryism you're because you're

talking hello how you're you're you're the routine totally in the fiestas

no exists the routine no exists the movement no exists the programation is the it's the relaxation

and we're and we're we're doing because we're we're in vacations but the sedentarism more the alcohol the mixture of

the mass and sugar pierre the control of the volume then it's correct and it's all and it's

and not is that it's that it's that is that we're not we're we're just we're going to

the posals and the postas is the it's the it's like a punch. I'll say,

I'd say, I'm a chef, oh, how we're doing we're doing this event so much, how we're doing that we're

that we're that we're insisting that there's many problems, especially of the tub digestive.

The 80% of the population has problems of the tub digestive. 80. Until not to know what

to make a lot. So, nobody want to do you know when you had a overpess,

Eddie, and you started those five years to lose those 150 libres, 70, 80

kilos. Is you an change? You said, you've started a what? What was

first? Because the people is that I'm move overpeas. You've to move?

Deliberately? Yes, but Ficked that, Mark, you remember you said that

I always had a tobe roto or the other because I also I didn't

even could come to come in lastimarm so. So, for me was a

change a to be a bit of the first of I'm going to a little to but if you you're just

you know, if you're going to your passes, that I'm my own my pastes, I'm going to go around

of, no, I know, I'm, you know, but also the days that I'm going to do you know, that

only I'm only three kilometers. And so are the days of the parties for the people.

You're just to do you get to do exercise, you, you know, you're, you're,

and you're, and you're, and you're, and you're, and you're, abandoning. But you know that also the

tios, that are a little major, you know that's they're going to go to go to get to come in

a lot of the time, oh, in my case, when I have my own fias in my own own my own little

that all the people are that people are that they're going to be so, and it's part of the technique

also for that the people that's not to get in a corner, but not the this fiesta for all the

this is for all. This fiesta is to be to Yeah. Exactly. And that's a And that's

too. And a music in that a little, a musicetta a rick at a class of Zumba there. There's a

yeah. The fests every every way it doesn't even. In my generation, the people

would have to a party. Uh-huh. Yeah no stila. Of a repend it's it's like,

and me talk, and maybe this same type of the art. The theme to do you

do this year, another of the 10 errors that irritants. Why me you said one of the

errors is consume irritants? Yes, for example, the use of different pickants,

because the consumer deco of the pickante, that is a lot of a mordid or recently

or recated, the avanero, the avanero, the chile verde, this type of things.

But, yeah that they're in the recalentated, and it and it's and it

generates many problems at level gastrointestinal. And, oh, and the chilies because those are the most irritants, the wajillo, and those those things, are

altamently irritants. No piqued, but irritant, but irritant and with that, and that's the base of many of the mules that's made, for example, a tinge you're going to do chipotle, and that's the type of picants, irritant

irritant much to the stomach. So, another irritant that's not to consume it, never is the coffee, for example. And if you're, even the and so that's things.

Oh, Doctor. And I was getting the doctor to the podcast and I said he said, doctor,

no, we're doing this doctor, no, we're doing. No, how do you? We're going to

do it. No, no, I'm not. It's a drama. Grombe. So the coffee,

you, you're in the position. Yeah, sure, for sure. So, for sure.

No, you're not to do you do you're because if you're eating in the morning of coffee.

And then you're some chilaquels very picosos to do you like to make the

crud. Well, how you want to have the stomach? So, so they're going to give

convulsions. Like, they're going to be able to me. Let me be able to but then you do you guys to

give a meal to eat a chili, like that. Yes, that's the sensation and the benefits of

the picante then, then you can't be able to talk about a problem. Then I'm back to

go to the cochinate oh, my brother my brother I remember when I had to

the chile redes and put sal in the the plate and the so, and the and the and the

was very common mordered chili like the whole of the cassisina and and other polyphenols that have the

chili that's and the saltita recent made but is that what's just that's what's made if you

if you if you mured a manson and we put here in how much it's put to maria

to the toxida then so then the same the same the same the

same to the same and if it's the refri oh yeah the refre is oxidates. It's that

the process of salt, metel, and it's the and how many times? And how's people do you do that?

And the ultra-processed that's that they're not in here. No, don't know. So, more saner

a more than a more than you. That's the best is the badolour nutritional. Eddie. Uh-huh.

Uh-huh. I don't to be to be able to be able to be happy because, I'm,

I'm, I'm the coffee. Of course, I've made a like six tases of

coffee every morning. What? Six tas of coffee? Well, six

tas of coffee? I mean I'm so I'm so I'm very but six

tases of coffee? Well, so, Marko. Not you the taborina? No,

you don't, you know, but very really good. Like, Tachycardia. I mean, no, no,

no, but also, but I'm also, I'm just so I so I so I

so I I'm going to my cafecito. And I go a tass of coffee, but it's a tass of coffee. Inayuno? Yeah, enayum. But, it's that,

I'm just that's the chilies and the salsa and all that. And all my clients also say, that also they're not going to eat a taco with

a salsa, and they're all the reason, because more you know, you know, to move to Mexico, no, you know, to any part of the

world that he doesn't, or what the salsa, but the salsa, all the sals, I'm there, there's,

I'm going to I'm of going to that the chiles secos because you're more

because you're that same sour, that same same flavor and they're going to have much more more

more irritant but I want to me imagine it. The life without the life since salsa is

put it you can't you can't make it and see it there's a hack that you're

going to see it's a hack. If it did you it's you're going to be

considerably the irritation uh what don't have to do it's to

use to that apparently is fresh and then it or if the guiseado it's a unlawed

and re-calentat if you're the saltita, you're over and you get it. And there's some days and you're using.

So, that's what we don't know. It's more more, Rite. Peeterter. More more rico-sientes

because the papillars gustavis in the language, they're going to identify all this. So,

so the recalentado is so so much. Because the the grass, the other you'll

saturate more, the sugar the you'll want to get to refiner,

the irritate you'll want to thence more, you know, you know, to

concentrate more, the person is the podcast? Like, like, well, okay,

okay, okay, so, yeah, it's, it's a more. And,

the more. And, now, in an event, for example, that's, that's,

it's, it's doing for them, it's doing it's for it's not it,

No, And other thing that I would comment about about about the coffee I'm a good at some

good at some it's much products with Jackfruit with the yaca and the semias

of the yaka there are different forms of or rostisar but this also also can be

an alternative of the coffee that doesn't have a no no the same

or the or the tea verde or or the cacao or the cacacacacacac calient in the morning

that cacao pure cacco pure yeah or Or semillas of cacao, masticard. Or cacao with coffee? Has masticed the seeds of...

Has masticed the... Has masticed the seeds of cacao. Very rickas. They're very good. Some acid, no? No. Yes. Sevent a chocolate.

Yes. It's that now they're they're making cacao with coffee. Yeah, and, and, also, the cacao, when you're tuesday, if you have a lot of coffee

very similar. Yeah. No, no, so, no, so, so, if you can't, the cacao in the morning to letchita of cocoa,

of almender, of aden and all, it's a very, and if you do that that's a leach in your

house, more to go to get to buy this ultramasate, et cetera. Well, to be,

another other thing that's another of the years that during the time, the doctor

does, the doctor Fernando says that we should we're going to get to get it,

is the increment of the lackos and much times it's consume lactos,

more lactose and more and the combination of the lacko and the that,

for example, the people cocher in the religion in the religion is one of the things that never mix them.

The lactic and the lacto and the lottoes are totally pro-inflammatory. There is we need to

have much care. There are some ferventated that are the microbiota, the kifir, the jokokok

are wonderful, and when the people are there are many people who there are many that's not even that's generally

that's generally. The fermentos vending they're free of lactosa. So, aligerra

much the carga, but not livers of chaseina. The casseina is to prop inflammation.

But cheeses, cremas, mayonnaise, margarinas, margarinas, mantequillas, no is the most

recommendable. How do you that? In the plantas, for example? Well, I'm very

of that's so. I'm very so I use much semillas, many newses too,

to do some, but it can be used, You can use leach of soy

tofu, any type of the leach vegetable and you add a type of almidone

to create like a ques like a apioca or arruus or something and there

you have the texture the same texture the same the same the same

flavor of all right I have tried that you have been chori cheese of actually

of nuses of the india and with umidone of tapioca

no it's almost more than salt, limon and a bit of a pimpienta

and yeah you have the texture of the cheese and in the other I use

garbanzos for not to make the the so you know so it's a form very

delicious and that also the sour of the zero-o-aceite also and that's

the concept of the cheese veganos so regularly regularly they're they're

of lenteja of soy then there's the alternative. And they're different savors and they're very good alternative

to be able to use to be the food spectacular. Yes, or crema. I'll be a little. I'll put an example and it'll put on the

table. You know, a bit more than this patias. You can't do you make in those patias. You can't do you get

to generate problems. Regularly, if you've got a regularment, if you doves that's the most irritant and the

most complex of the food. So you prepare chiles in hogada

every year? It's even the leech. I use the

of the food because that is the most economic and

also it's the texture more or lece of

a but for me the good of the

chile inogada is how it the flavor of

the no the more you not lactosa, and also reenno

of the because that's the good. The good is the fruit the fruit that there's in the

or the chile, I know, or lentejas is an option super good for a chile inugated.

Yes. Okay. Well, another of the 10 errors that robes that are your energy

during the fiestas is the increment of ultra-processed me it put you in the

list. Yes, is that the animals one that you processes

and those you'll you'll you'll you're to make you colors preservants

preservants those all right the industrialization of the food has been a tragedy really

we've we've we've got a natural a year so that all the

carden from sortied until the people get and it

can't get to a an animal. For example, there are tortillas that duran three months. You say, I

go a tortilla, the day I'm doing a day. What's the, what he took to put to the industry

for that's more time? So, what's that's natural? And then, there are things like the poeo,

that they're that they're that's a thing. The poe, the poeo no is the color amalal

no? The poe the color? The poe? They do they're in the marriol? They're

they're in how? How? How do do No, they're painted of a marillo, so,

so the poe is palid and the people to the people not get a attention, no. It's very, it's very

black, it's very palid, and they have to colorer to do it for that you can't

and it's about the white. There's in the United, it's, see,

that's totally different, that's in the in the, well, in the, in the person,

they're all the all the paint, and the colorants and the colorants are much

problems oxidatives, immunologics, oncological. Yeah, they're retiring in many countries. Sure, for suppose. Justly. Well, yeah, but that's not a good.

So, also, too, during the fiasasas is that we've got in those ultra-processed. I said, a friend the other day in our program of RadioFourn, that's in general

in the food, and said, Mark, is that you have to think that the industry of the ultra-processed not is not thinking in your

health when he met ingredients. If they're legal, they can't, there a, there's a legislation,

there's there's, there's that durens more in the anacal, not that are good for

you. Because as they do it in form massive, they're to make a clear, that the caducidate

is six months, eight months, so you are you are doing that but that benefit to

the productor of ultra-processed not you not you benefit to you, but you have done those

chemicals in your body. And, and other other thing other thing, the

the animals that we are just manipulating are more more more abundant, and more

more more semillas, for for papayas with less semillas, that have less plagues,

and then you know you're just you're doing that's being a little, a lot of more chico, has more

concentration of a lot of those durasnors that are that they're more, that are more there's more,

there are there's changes radical in the fruit. The same the papayas just in the same

yeah, and you're how in what when you were a little, I was when I was when I

were attached to some the process of the So you evitats in the fias in the fiestas and the banquettes that's Edie as chef,

evitas at maximum the ultra-processed? Or not use nothing of ultra-processed? I almost use nothing of ultra-processed because, primarily I have my own sazon and when you you buy things that have, well, that's done

well, imagineate, a lot of garbanzos. If you see the ingredients of a lot of garbanzos, always have a lot of ingredients, not only only garbanzos. What do they put to them? Well, they put it to them?

in, well, sodium, even sugar, also sugar, it's incredible, all the things. There are some there are some

there are no because they're no matter. And every country has a number that's because, I mean,

I'm a lot of frioles or garbanzos, can't have sodium and sugar? I can't and so,

and so I and so I'm and so I'm thinking that me still eating some some frioles, some garbancitos

so super super-subes. No, for a little, some of the Carvance. How can't

how can't you try to prepare the kinoa for example? Yes,

totally. No, it costs the cost the same time to descengal quinoa

that is cooked and also congelated but also they can a oe

of pression there you can't get a money and you all your nuts

all your semias all these frioles and those leguminos much more more

more than market than to buy Chorizo, tocino, hamones. No. No, well,

for suppose, that never, and less to the children. And the industry of the children has been to be with that.

Well, I see, the only variant that I did in my dishyuno, were eggs with withas with something, with something,

with chorizo. With churice. Just, it was the one of the was an auto- ultra-processed. Yeah,

well, that's what is what is to eliminate, and in the fiestas, it's more, you,

the Tienda and you'll buy's a box a because it's a process it's a

processer for you know, or you're a new thing and get to the car and one of the one of fulanito

and tryte papas of different things. Yeah, yeah, they're all to be

fiesta with different versions of churros and I know what's or the more

picoso that type of irritants more sal because they put in different things

for that that so so no and And apart, the papas, if you're you're in a

lot of salt too, much sodium. And for me, as chef, no I want to control what I'm to do to eat. Because if,

if I go with a type of a kind of that I consume, it's a same is a sauson. So, a carne,

that's very popular in the States in the States, it's like for hamburgues, for all, and all savourgesas, all has a

same bourgeois, because it's a same same a flavor and it has a lot of sodium that I want to avoid. Sure, exactly. Another consegit, because it's one thing that I remember, many people

they say that if you're gonna you're gonna go ahead, but take in mind that much of that fruit, also, they're much sugar aggregated. Yeah, yeah, yeah. A the fruit congelated, they're aggras, sugar? Much of them, for that the children, they're coming. But what

necessity to adder to sugar to the fruit? For that those arandanos, the arandons, they have to consume fresh. No, me sarandanon, I don't you I'll buy you. Compas the pastas like your

like your like your like your yeah, yeah, yeah, the pacitas no.

Well, no, so if those you do so, and you can't make passes.

Yes. But if not you do, it's what says the Chevi, he's said,

I don't know I'm not I'm not what I'm saying I'm going to go to get to go back to do

to learn to learn to do this generation who knows? Who can can

survive it depends of that a third can't be a you know, you need to

have to be my chef has to be a car and a motor and make the thing I'm and I'm

call for my telephone no. But I order I do the restaurant sanos.

Sure. Yes, but if you have to have much care with that

you're not going to be exactly what they're doing to the business.

No, I know, I'm I'm I'm sure, I say, I'm

Accus me, what Pecato. I also I'm accused because I never never never

never never what I'm not a question because I can't control

what this this I'm a recipe that that has a that

a chea can't give to your little a could be a

a stharat a chacharot. A churon. A chiron. No, is that we're we're coming

because that is the thing of the ultra-processed or to order for

convenient, it's rapid. I mean, now I have the menu of all the restaurants in my house, I'll order you, and yeah. But, there's a second point, that is the necessity, to create a necessity. No, you're not too, you're not. So, I'm very occupied. So, so you're very occupied.

So, I'm very occupied. Ah, then you're actually, so you get it to problems. Comethap, apparently, same culpable, but no, you know, pierces totally the control of your animals. And in the fiestas, we're doing, we're doing more license to do.

To do this things. Oh, yeah, the number nine, we're going to do you to start number nine you're

one of the 10 errors that you robin your energy during the rest of the years is that

we're using less fiber. That is lamentable. At the moment of that we we put us fruit and

vegetables and we're we're getting to other things fiber. But the

major part of the food that one consume in the fiestas are

very so highly proteicos and with an acuaries simple, not with carbohydrates

complex as a fiber. Because a nobody they're going to eat a salad. Or you're going

to get a good volume of fruit or food or the food or these are in the mess. This,

this is a example classic of what one has to be a one has to always in a

food. For what reason? Necess you're 35 grams of the fiber at

day. And in the fiestas not you're not and that

I'm talking that. What is what What's what's going to after the Fiestas

yeah no I can't defecting correctly. My intestine is it became more less than I'm

there's no way no there's no way no way there's coming a poe fibrous

your digestive and you do you chas to the plate of the probiotia you tapas you

literally but it's a toxic the two days to get the two days to make

the body is the one is one is one is out of the other

You don't think you're intoxicated, or that's a lot. It's a lot. It's a kid the toxic. No, and the more, the more part of the cancer is that

are the most of the un-dependientes, mama and prostate. And both have to be with the tube digestive and with that defeces

adequately. Because the bilis, they're all the metabolites toxic, women and the minde

the intestin' and if you do fecast you, you do it, you're a cycle normal. But if

no, so we'll have a regress. And then there's a situation

very toxic that increment to do you to start to get to the cancer to

how how increment during the eating ricking and

how increment the ingest of fibrous yeah one of

the one of the thing I don't I know that I'm very I'm

very much because they're not they have fiber so so I

prefer a batido of different types of different types of things

that I going to to Regressando to the papas, that are very common for any fiesta, the papyr,

there's always I'm going to some of fiber, that is the purer of coliflor or add different

types of sasones. Broccoli, it can be? It can be broccoli? Obviously, yes,

yeah, and, of the other of things that I think, when the people want to come

their, uh, his macarones with queso, I do calabaza. Because the Calabasa also, there

you scondes the fiber. Or is it's entire the calabaza. 100%. Just, just the diluels the mix of the liquidator and

you do. And you do make a puree of cheese that I use this ingredient that's called a levadura

nutritional, that apart of the flavor of that also that's that also that's

that also that also because it has much a lot so. So, a calabacita

very delicious so you can that. So, so for the fiestas, always any

type of fruit carabaza, addal to whatever because there you're going to get a fiber.

Or consume it with caskara. That's also. The cereals, that are rice, integral,

the quinoa, well, the armato, the same form, the avena, the same form that

can it can't tolerate. The key is that we don't we do we

do we do process fruit and the vegetables to eat a portion

crudable apart the of the other the elements of the black to get to

the fiber to the food to the origin is so that

strange it was it was a thing was literally the pan

had to black the the whole was all the black

was well so so they started to get the cask and the

fiber so that was that was a connected with the racism in Europe,

has been so, even the poeo, not? Yeah, the food, the car of the body of the had to be black

no, it's even, even, I think one of the other the other of the food rapid,

of the poe frito, you, they're, they're, they're saying, no? So,

there's a thing of racism entreated with the form in that they were in the

things, and we're You know, you know, where it went? Wow. And you're still in plenno, 2025, 26. Here we're still. See, what I always say is, for agregal fiber,

aggregate. Because, look, this plateo that he's ever different colors, that all what he has what you're going to puter more, well,

more color. That is a toastada, or the toastada our frita is a, it's a toaster, and what I've gothanzo? Garvanzo, canoa,

chicharos, sanauria. Sanauria, Pimenton or Pimento and Pimento rojo And so you And I'm And Chile.

I'm like And Chile I'm like I'm a salsa Gere And the base is avocado. Okay.

That's very good. And also Fiatte the Clavis is that that we're that we're that we're

making proteins. Yeah. Maravitia If the cano has protein The garbanzo has a protein then all the

fiber. The mais. The mais exactly. And if the toastada is a tortilla, really

not of the arina of mais, but of the tautil, of a realteal, not of the tortilla, not of

the tortilla, but the realerator, then you have an aliment completely-completissimo. And the last, and the

last, because I know that will doleer to all of all of the one of the years of

your energy during the festas, is that we're we're, we're considerably the

consumer of something that the doctor has a campaign manifestations in contra

of eat pan Pan Santa me Oh, oh,

oh, this is invita Oh, oh, Oh, oh, even

even, so the he protest, protest, protest, protest, God.

God, no, you know, you're not you don't let's pan, how you

don't, because, for you know, because, for you know, because, I mean,

the thing, the pan, you know, because, but But,

clear, in the fiestas we amounted to the pan. And more the pan

as we do do you know, because we're still we're doing the ingredients and the quality of

what we're doing it. But now we're not we're a bit of the more rebaugh.

With with elements that don't have got not a quality nutritional. So,

it's a problem. Necessariam we need that much of the elements that contain

the pan are to continue lesioning to the thing, that's the

principal complication, now. Now we have as a alternative the pan of

the pan of the mass of the mother has a lot of the amount of the element that's one of the things we're

there's not there's not to get it is easy, no. That the people be honest at saying

to say, what elements to do you do it is much better. And that's more difficult. Because

it's quite because, so it coertea much, no doesn't know know, and also

the pan has to give to a base grass that has been to have been

also that also that inflammatory. So, but we're the Roshka of Reyes, the pan of

Muartes, the pastel Navi-Navito, the badee, the pastel, and all is the pan, and the poste, or we

don't know. Or we're going to things that run an energy during the parties, we're going to go to the

food, or the pan local, always there's a pan-y- something. If you, if you

eliminate the pan of the diet, you're more lucid, you'll be of the No, no,

I've noticed. Yes, I'm notated. So, so I'm when I'm of my diet I'm sure

immediately. My peso, my lucidity, my energy, my digestion, all the problem is that, no see,

to you guys, the way, and I'm like, but I'm, I'm going to eat. If I'm not

I'm not, but a pan, and yeah value. And yeah, it's super addictive, the pan? Yes, to do you?

Mark, I'm, I'm an alcoholic with the pan. I mean, panolic panolic or so,

if I'm a single bowlio, I'm just bowlio, so I'm yeah, it's,

yeah, it's, in my case, what I do do I do not want to

because I know, because, obviously, you know, you like, but if you have a

in the people want, I'm doing, but I'm to avoid the water, the guacholot that's,

so, I'm going to get the pan in this. Explagal the amazolota for those that's a guajolota is the tort of tamal.

The guajolot is the bolillo with the tamal. It's a lot of, there's a lot of a sandwich. There's tortas of chilaquilles. Uh-huh. Tordas.

Yes, it's put a pan to a little. Pisa of chilaquilis. Pisa of chilaquilis. Very rich. Exterioleos of Moterreye. But there's all this type of things. To see,

but the sensation that generates, the pleasure that it's what you do. It's what you does the people. There's a lot of people. There's a pizza is based in plants in Merida, that's called Distrito Vegano. Let's send a barraiser, pizza of Mass.

Madre, no-sad-a-madder-than-a- but I'm-sufficient, I feel em-pansadito and I'll be able to be able to be it. The repercussion, the repercussion, yeah, yeah, I feel the repercussion. And that's mass-a-madre and that the ingredients are impeccable, and no is queso

of lactose, they're just like a piece of, and everything. It's marvellous. But, but I see the repercussion. What I would say,

what I would say, is that if you go to eat a morning, or do you do it,

and do you to end up because I, you, I, I, I, I think, I'm

a carnach so, so I train, every day, two hours before to

garnacher, because it's my thing, but also I'm, if I want to

do I'm, not I'm do all time, but I do it's in occasions very special,

it's like, a, a, a tia that I am much or a your

partner or what or what you can't say. What do you do you when you do you when you're

you're doing? How do you do you can't you're more than you more soundable? Well, typically when

I do do panes for my fiestas or postres I use an arina that gives

basically without gluten but also I'm mixed a rina of a of maize for that

it's with food and that's the same same flavor and what I'm for my postres

is something is a more to find the pH to do that that's that postre

and without any of many there many places pastels or postres or pans with

arina of amends and arenas of various vegetables yes yes

so I think it's it's it's all the because you you can

do you can't Well, pastas, they've been, I don't see in the super, that they've been yeah,

pasta, but not is the, not the pasta traditional. Yeah. Pasta of friol, pasta integral,

without a base of other other way, of legumines. Of quinoa, of frioles, of something, and,

and it's different. Sure, not is the texture that's soavit so, it's, it's, it's a

price, but if, and if you passas to cook, then you're in freeholes. Well,

the point is that, it's that comes to the people like to

feel the sound a bit of a bit of if you cook you come you can't be

that's a salivorous, you need to be able to be able to be more commercial. So the pan

actual, just the pan to make the back and it's a quill, for example,

no set to desace in the book. It's a little more more of freeh

has been friote and I know that it's more than the United blah

blah blah that Sechiel recommendable in the Bible no, pan, bendecides, if it's,

if it has protein and not it does make so can't eat that's not your because it yeah,

that's all that's all us are, we're in Latin America, the cultures traditional consume them things beautiful before

the people the people, we know, we're just, we're not we're like to be some furs

that's doing the chef, that's marvell, and it's more very good, with this you can

can't be a pan. And now, also, also, also. And now, also, the alternative to buy the pan

during the pastas, you're more to make you tachitos, tachos, tachos, tamales, with ingredients

more than ingredients, more than the cheese and for the cuisine and the diet of the milpa,

the diet pre-ispanica or yeah of the mestisa, but the diet of the milpa

that is our diet of our countries like Mexico, Guatemala, El Salvador, Ecuador,

the diet autocrat, not the diet European or the United. is how to our

raises. But, over the with the rules that you are you are you just a

tacojo, after you know, you know, you make your things additional. Complemental it with other foods,

metle more fiber. And so, now if is an food and a good,

and you know, you know, you know, because a posole is so very when you do you

do you do sometimes when you do you want to do you always I think,

I'm that people that want to be a pan, for a hamburger.

I mean to use different types types of fruit, vegetables, that can serve like a

pan. So, you can make a opal and that can be your napal,

or you can also use hikama for things like this cevice that I did with

the canoe like, yeah, like but that but that but that also,

you also consuming more more, that also that also. for many things.

To evict a when you can't. There's the thing not is that we're doing this episode

and we're not because we're not because we're we're not because if they're we're doing

we're we're and not we're one day no two or three because in

the fiestas yeah yeah yeah yeah in Christmas a year in a

new, in a year in the we're making these these and then then

that's What's what's what's what? What's the Fiesta? And we say, what I'm a diet, a restrictive

and that me has more da in the engorda the enflacada, the enflacada, of the the,

to be living all the placers and to give to be like if you could be like if you

could you could not come a an aid intermitentent and so that so that's so that doesn't

that's a long as it's very car. So there's the reflection. Piencelo.

If in the fiestas you're going to get a of alcohol, of a messcla of gas and sugar,

you're going to get the control of volume, you're going to get to irritants, you're going to

lighties and you're going to eat those other processed you're going to eat less fiber,

you're going to eat a lot of things. And you you're going to task

to pass? What you is the combination of those 10 or all that were a

one. Or three, or two, but are all, and not it's a day. Some various months. In the time of December, in January,

in Mexico, we did the marathon, Guadalupe Reyes, 12 December, the day of the Virgin of Guadalupe, 6th, day of Rays,

and it's a marathon, it's a month, and apart, you're not, you're just, you're not to be 21 days,

the marathon Guadalupe Rays that we're called, are more to 21 days, and with 21 days,

you've created a new habit. So, not it's that you say, oh, the 6th

of the it's It's You know, MENTINA, MENTINA, yeah, I'll see you. I'm gonna'clock. And then, then I'll go. And then I'm gonna'clock. And then I'm gonna'clock. And then I'm gonna'clock. And then I'm gonna'n'n'uble. And so, that no is the formula. For a living felicity. And for start rob a quality of kuchy kuchy with your paria. You rob a total, or no,

doctor? No, no, surely yes. I don't know of that, he said. But you know, patients. Yeah, certainly, many patients have many people have many problems, but, over all, no, no

they're not, you know, they're in an equilibrium. I mean, to do something, everybody says, well, it's a day, no? I mean, it's not going to be more. Soloment it's all year. but those

are the Dichos to be the people are the people who are the people who are you know, if a day

says this, no, if it's a day, if it's, it's not a way, that's going to get a year, you know,

imagineate that you're getting irritated of the panza and there's that's that from the moment that I've

been able to have been in years. I mean, there's people that's even but apart not it's a

day. Exactly. If it were a day there are consequences but not They're

so great. No, it's not the day of my birthday years,

is the day of my birthday or the month of my year. So, it's my

month. Here, all the program has been accommodating in the yeah.

Oh, and so they don't know. That don't know. That's the thing. The objective of

this episode not to be to know, to try to know to talk more more,

but to get more because we live we've because no us just not, nobody's

not not being infirm, start having mal-estaires digestive, is to beheas prematurely,

start us end upending, depending on with pastillas and to do you know to get us to get us

to getques. A nobody us does that God, the God, the Havard it's the 70%

are things that we do we do do something so we're not to be to trygenear but to

take to make consciences so so I'm this episode your period You know, you've got podcasts,

you're in the websites, you know, you're doings specialised for medical, where you know, the resources

like DR, abbreviation of doctor, point Fernando Leal. Or at 55, 57, 81, 1904. Here in Ciad of Mexico, atients and you also,

you can't, and you can't, it's correct. It's correct. Perfectly. Thanks, Dr. Fernando Leal. Thank you.

My great, Shef, Dikarsas, if someone to want to keep in in red, take your

questions, to do your in reds, but also to get a for a, to get a a bode, a banquette,

your mega-fiesta. I know that's much, you're very VIP, but if someone you want to contact, where? Much thanks.

Uh, well, in Instagram, you say DiD. Garza, T. H.E. Edie Garza. And there they can find

also, as a new cinast that I've got to a, a documental about my voyages to the

Poules Machikos, where, de actually, I've changed many recet to make the most salubes. You went

to recor Puellos recetas that are not not good, adaptalas. Adaptar them.

For the people, because they're looking more and more more, food more more than the

same sauce. But, exactly, respecting the the flavor no change. What they are the

ingredients, so you do you, in this documental, you, does the form of

the form, but with different ingredients for more health. Exactly. That's

that's going to be to publicarse? I don't know. Well, Right,

right is in a festival of cinema that's called a new role for a short movie,

but I'm that I'm that's a place that's a platform to do you know, well, yeah,

we'll talk about so much about Perfect. Saludos, Netflix, you know, if you want to me to comment

to us. Yes, yeah, yeah, yeah, yeah, thank you, thank me.

Many of thank you. thanks, we'd love us to Fernando Leal, Dr. did you good,

so, yeah, so, well, episode, let us a like, to get us

a comment down, that was the most important that's the people of the people, and they're in

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having been to have been here. Until the this the next the maximum

potential. San Pablo Natural, no back the guardia refu refuces

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