Intro: Are you ready for an open discussion with the best of the best and the best of what’s next? Welcome to the Tony DUrso show. Join in on a great conversation today with some of the world’s great influencers as they showcase great advice and techniques that made them the game changers they are today. Now here’s Tony DUrso. Tony: Welcome, I’m your host Tony DUrso. We interview world-class influencers, celebrities, and elite entrepreneurs and I thank you for joining us. We broadcast every Friday at 1PM Pacific on Voice America Influencer’s channel, and you can listen to all of our shows on your android or apple device. Go to tonydurso.com/mobile and get the APP, tonydurso.com/ mobile before we get going, here’s a big thank you to some amazing sponsors of our show. Please stay tuned for an important message from SelectQuote. If you’re thinking about life insurance or would like to know more about it and look for some information ahead on Linkedin on how the right hire can make a huge impact on your business. More on them, just the head. So please stay tuned. Today shows with Dr. David Friedman, Food Sanity. All right, here’s some Info on David. Dr. David Friedman is an award-winning number one bestselling author of Food Sanity, how to eat in a world of fads and fiction. He’s a doctor of naturopathic, clinical nutritionist, chiropractic, neurologist, Board Certified Alternative Medical Practitioner, and Board Certified in integrative medicine. Check this out, welcome to the show Dr. David Friedman. I am so honored to have you on. Thank you. David: Ah, it’s great to be here. Tony. Tony: David, I believe that you have been featured in more magazines and newspapers and media than any other guests. So you are a special guest celebrity now with me. David: Now I am on your, on your show so now I’m done. My mission is complete. Tony: You hit the top of the top. David: That’s It Tony: That’s great. You have done so much that this is probably going to take a long time to answer cause I would love to know. David, what’s your backstory? How did it all start for you? David: Well, I can tell you basically with a Food Sanity, I wrote it after 18 years of frustration that I endured as a syndicated TV and radio health expert and like you. You know, we interviewed different people and I’ve interviewed scientist and doctors and bestselling authors and my goal, Tony was I wanted to bring information to help my audience reach optimal health. Unfortunately, that’s not what happened. Instead, every guest would contradict the previous expert leaving everyone, including me, more confused. You’ve got them vegan get in the paleo, the Mediterranean, gluten free, low carb diet. The opinions are as different as night and day. And Tony, do you remember it wasn’t that long oatmeal used to help balance blood sugar. you remember that it was healthy? Tony: That’s right, and you know I’m going to throw another diet in there it’s called the Tony Diet. David: It better not be the Tony Tiger Diet there. If you cross your flake guy, we’re going to have to talk. Tony: Well, I am Italian, but I got to tell you I don’t eat pasta very much because it is mostly carbs though. I do find noncarb varieties that I like. But that’s another story because I do want to talk about that too. We have so much to talk. David: Yeah, but basically, you know the oatmeal now causes, they say to stay away from grains cause it spikes your blood sugar and eggs used to, you know, cause high cholesterol and la the lower it and coffee used to be bad. I remember those days. Now it prevents disease. So I really wrote Food Sanity to break through all the frustrations and the fads, facts, and fiction and answer the question, what are we supposed to eat? Tony: David, did you just say coffee is good that I hear that right. David: That’s this week. Who knows what happens next week? Yeah! Tony: I am vindicated. David: Yeah, Tony: That makes sense. I love it. For this week only well, let’s talk about food sanity. So you’ve run into so many different fads, you’ve listed a good number of them. How did you find sanity with all of this? I mean this isn’t, I take years and years to figure out what’s good, what’s not and perhaps the best of whatever there is. David: Yeah. What I basically did is something that’s not out in any books that I’ve read. I use a common science meets common sense approach to figuring out the culinary conundrum. Unfortunately, we can’t solely rely on science anymore because we just mentioned that changes sometimes weekly, plus many of them are biased and I spelled that B U Y A S. E. D, meaning they’re bought and paid for. So in food sanity, I show the reader how to avoid these paid for unreliable scientific studies, tap into their instincts and trust their gut instead of relying on what they read in the media because that’ll change. Then we explore the biology of the body to see if we’re designed to digest it. So when you combine these three things, Tony, common science, meets common sense, meets biology. You have a basic full-proof blueprint to show you what you shouldn’t be eating. It’s like a tricycle without three wheels. It can’t function. So my three wall processes really what’s missing in these other diet books out there. Tony: My mind’s processing all this. David, could you take us through a case in point on the myth and what you’ve determined and the end result of what you advise? David: Yeah, sure, the big one that I enjoyed reading about was the fish mercury myth fallacy because I happen to love fish. It’s very good for you. It says good for the brain. It’s got omega three fatty acids. It’s crucial for fighting inflammation. But Tony, every time I would eat fish, I’d feel guilty. Like, am I poisoning my body am I having mercury am I having pollution. So I decided to say, you know, where did this come from? I want to research this and see where these people are having mercury toxicity from having fish. And so many people, even my patients won’t eat it for that. And in food sanity, I debunked the Mercury fish myth by exploring cultures around the world that eat fish daily, sometimes three times a day, and their blood tests show no mercury toxicity. They are the epitome of good health. And I say, well, what about pregnant females? Right? We’ve all heard avoid fish because of the mercury. So I researched that there’s simply no credible research to support this. In fact, evidence shows quite the opposite. Cultures were pregnant females eat a diet, primarily a fish, mostly tuna have healthier children with higher IQ scores than mothers that avoid the fish. So you know, the big thing about mercury is the fish do have mercury. It’s not good to have in our body, right? We hear so much negative about mercury. But here’s why eating fish is not a concern. Mercury cannot cause harm unless it occurs in extremely high enough amounts to inhibit selenium-dependent enzymes, which naturally protect the brain. So in other words, if fish contains more selenium than mercury, it cancels out the mercury that’s absorbed by the body. So in my book, Food Sanity, I have a chart in the 18 most commonly eaten fish. All of them except for the Mako Shark has more selenium than mercury. Okay so, folks play it safe. If you see Mako Shark on the menu, don’t order it. But the other wild caught fish are good for you and won’t cause mercury poisoning. Tony: Isn’t that interesting? You know, I eat fish every single day. I eat salmon and every once in a while, cod, I never believed this mercury thing because I understand marketing to a degree and every time I see, hey, don’t you know mercury poison in my mind goes, that’s just a gimmick to sell something else. It’s just a marketing ploy because what do we do as marketing? We bend the person’s position. We want ownership of that person’s mind and their outlook and to do something. So I have always looked at it as marketing and that’s just very interesting. Again, I’m vindicated again. This is great, I am two for two. David: Yeah. Let me share why I follow the money. I said, well, why are fish considered the redheaded stepchild of food? And I researched and I found out wild caught fish doesn’t bring a dime for big farmer there’s no sulfur drugs, there are no antibiotics, there are no growth hormones, there are no dyes. So it’s not a moneymaker. So obviously it’s going to be the one this quote stay away from. What’s the biggest money maker? Cattle, the number one customer for big farmer for selling antibiotics, his farm animals. In fact, 85% of all antibiotics sold go to farm animals, number one on the list cattle. So it’s a money maker. So they want to say, hey, eat more cow, eat more milk, but stay away from fish. Follow the money. It’s not a money maker. Tony: I like that. That’s very brilliant. And by the way, I don’t eat cow. I haven’t had beef in a such a wow long, long time because to me it’s just kind of obvious. You know, if you just look at what is it do, and that’s a whole different story. David: Yeah, we may have the same diet here. We’re going to have to compare. So far we’re batting. Tony: Coffee and fish all right. Now let’s take this a little bit further. We touched upon this, but you know, in terms of what we eat, that’s also we also in our mindset where we’re trained, we’re manipulated through marketing, so forth to eat this or that, because why? We want to maintain a good, a good weight. We want to drop weight, we want to lose weight. And there are so many different weight loss programs. You’ve mentioned some, there’s Paleo, there’s Keto, there’s this, there’s that. I like to just do a whole strip down of this and do an overview and let’s find out, well, what are we doing wrong and what should we be doing David: Right well, what are the most common questions I get asked by patients is which diet works? Especially at the beginning of the year. It’s like the most common question. My answer surprises them, Tony, they all work, whether it’s eating for your blood type, body type, Atkins zone, Keto, Nutrisystem, or weight watchers. If you follow the program, you know what you’re going to experience weight loss. Unfortunately, the results are usually just temporary. In fact, research shows that within a year of starting a diet, 95% gain the weight back and even more. So one of the main reasons why so many different diet plans initially work is because they all have one thing in common. They change a person’s routine. They promote eating different foods different ways at different times, so whether it’s eating grapefruit, your steak three times a day are changing portion sizes are going vegan. When you mix up your daily routine and you’re going to alter your metabolism, change your blood glucose levels, which in turn can lead to weight loss. The key is keeping it off. So in food sanity, I look at the word Diet, Tony, the word diet comes from the Greek word diaita, which means the way of living. That’s the key to achieving permanent weight loss. So I show the reader how to focus on living. So permanent weight loss can be achieved by doing three things, eating clean, avoiding obesogens, which are chemicals that cause weight gain and getting deep restorative sleep. Research shows if you’re not snoozing, you’re not losing when it comes to weight. Tony: Wow. I’m going to comment upon some of these. You know, I have totally forgotten prior to this interview, but in the year 2000, I did the eat right for your blood type. And I ate 90 to 95% of the highly beneficial and neutral category for my blood type. And I dropped 30 pounds. I didn’t even expect to lose so much, but I dropped 30 pounds. I’ve never put it back on. And when I do do that, when I do eat more in the eat right for your blood type, I find that my weight drops a little bit and maintains just, it’s just so hard today with all the choices. And perhaps you have some simple ways because you know if my wife brings home a box of chocolate cookies for some reason that it inspired her checkout counter, you know, guess who has some every day and I know that that’s not right. So do you have any tips on this? And I want to go back to some of the other comments as well, but we disrupt our diet and anything works. I get that and we can drop our way because our metabolism goes up. But then we’ve got that temptation again, David, how do we deal with that? David: Well, here’s simple, I’ve got one sentence died for you. Ready? Here it is. One sentence. Don’t even bother reading the whole book for this one sentence weight loss, tip, Tony: Drum roll. David: Ready live by the mantra. If it’s white, keep it out of sight. There’s your diet. Stay away from white foods. Just doing that alone. Let me tell you what that’ll do. That’ll help keep your blood sugar balance, increase your energy, keep you from craving foods as you said, you crave and also help you sleep better. Now, white foods or those that have been processed and refined like milk, flour, sugar, salt or corn, anything made out of those ingredients. Now there are some exceptions. Of course, natural, unprocessed, white foods are good. That’s cauliflower, garlic, mushrooms, onions, banana, whitefish, white poultry, meat. That’s not that. But when people hear Tony, when I say those lists and what they should eat, they go, good for you. There’s nothing left to eat. Sugar, salt, flour, that’s everything. But here’s the key. Tony: Water and air. David: But here’s the key. They can still eat all the foods that you, they loved, but instead of white processed salt, which is stripped of over 80 essential minerals and uses black volcanic Hawaiian salt or Redmond Ancient Sea Salt. See what happens is these white salts are stripped of all these minerals. So when we have these white salts, it makes us hungry, makes you crave more food. It makes you bloat. When you have salt that has all these memos and makes you full. It makes you satisfied. It’s good for you. You won’t eat as much. So when you look at sugar, avoid the white processed sugar. I don’t think God made a mistake by creating a sweet tooth. We have tooth’s buds. You know that that wants sweets you crave them. I crave them. Who’s to say that we shouldn’t be craving sweet stuff? Just stay away from the white processed sugar and go with Monk Fruit. Xylitol, Stevia instead of white flour, which is script and it makes you fatter, makes you more hungry. Raise your blood sugar. Go for good healthy flour, like whole grain or quinoa, almond or cashew flour. So you see you can still enjoy sweet salt and bread’s just not the white varieties. The more white processed foods you eat, the more hungry you get and the more weight you’re going to gain. Tony: I love it. This is the Tony DUrso Show, just ahead the chat continues with Dr. David Friedman, Food Sanity. But first, it’s time for us to take a short break. See you back here in just a moment. This is Voice America Influencer’s Channel be inspired. The right hire can make a huge impact on your business. Long ago when I was mending up my department, a good new hire made, everything runs so much better and we had a lot more fun too. That’s why it’s so important to find the right person, but where do you find that individual? You can post a job on a job board and hope the right person will find your job but think about it. How often do you hang out on job boards? Don’t leave finding someone great to chance when you can post your job to a place where people go every day to make connections, grow in their career and discover job opportunities. Linkedin, most Linkedin members haven’t recently visited the top job boards, but nine out of 10 members are open to new opportunities and with 70% of the US workforce on Linkedin. Posting on Linkedin is the best way to get your job opportunity in front of more of the right people. People who are qualified for your role and ready for something new. It’s the best way to find the person who will help you grow your business and why a new hire is made every 10 seconds using Linkedin. Hurry to linkedin.com/tony and get $50 off your first job post. That’s linkedin.com/tony to get $50 off your first job. Post linkedin.com/tony terms and conditions apply. Do you believe that being fit is difficult? Do you think it requires turning in your favorite comfort foods for boring chicken and Broccoli and spending hours in a gym? It doesn’t tune in to have it all with Devin Alexander, Devin, and her guest experts? We’ll show you how you can have it all at any age. From relationships to money to thinking bigger than you’ve ever imagined. Devin will fast track your goals to yummy reality. Tune in every Wednesday at 9AM Pacific Time and 12-noon eastern time on the voice America Influencer’s Channel. We don’t follow, we lead. Join us The Voice America Influencer’s Channel. You are listening to the Tony DUrso Show with key influencers. We’d love to hear from you via email. Be sure to send questions and comments to Tony at tonydurso.com now back to Tony and his guest. Tony: All right, we’re back on the Tony DUrso show. Today’s show is with Dr. David Friedman, Food Sanity. He’s featured in over a hundred national magazines and newspapers, including the US, News and World Report, Newsweek, Better Nutrition, Reader’s Digest, and Woman’s World, just to name a few all right. And now back to the chat with David and you know, speaking of avoiding white and you talk about processed food, for a long time, I could not drink milk or have milk in my coffee. I would just get this little burn in the stomach. And of course, over the years I found that when it’s pasteurized, it destroys the milk and it destroys the enzymes and therefore you’ve got people called lactose intolerant. So I started drinking raw milk, totally raw, putting in my coffee. Never had a problem ever since. Never an issue or anything. And that just goes to show when it’s processed, I call it dead food. David: Right yeah, definitely. So we finally found one thing that we don’t need to have the share of it. I don’t drink milk. So you were batting a hundred there, Tony. Yeah, Tony: You can give it a try, but it totally took away all issues. If I drink regular dead milk, I’ll have an issue. But if I drink raw, unprocessed, it just tastes so good and it’s, and it works great for my coffee. David: But how do you get that? That’s not even sold anywhere. You have a little private source? Tony: Raw, milk, well we have a store out here it is called Mothers and Sprouts and they have raw milk. David: Oh, they do there? Okay, interesting. Tony: And it, there’s no issue and, my body likes it and it can absorb the calcium and other minerals out of the milk. And it’s like, Hey, this is something that was not available years ago. David: Yeah, It’s true its best to go raw as possible. But with milk, there are so many other alternatives for milk. The problem thing is with calcium, people say, oh, you know, I need calcium, I need cow’s milk for calcium. And, the problem is before the milk goes to the groceries store you just mentioned is pasteurized. And you know, most people don’t have the unpasteurized and it burns off most of that calcium. So you’re not getting that. But even if you drink unpasteurized milk, it has ready 90% calcium, 10% magnesium. So what happens is the body needs 50/ 50 .50% calcium, 50% magnesium for the bone to grow from the calcium. It’s not absorbed. So where do you get 50/50? From plants the same place that cows get them. So you can get all the calcium you need from almonds and squash and sesame seeds and spinach. They offer almost a perfect one to one bone-building calcium to magnesium ratio. So this fallacy that we got to have milk or we going have weak bones is not true. Cows don’t drink milk either do elephants. The biggest animal in the world, they got strong bones. Gorilla has strong bones, right? So that you don’t need calcium. So that’s the one myth that I busted the book. You just, that’s not necessary for calcium. Tony: I liked that David; eat more salads. That’s very cool. David: Yes, Tony: Totally, now you mentioned the word here, obesogen, and it sounds like something obsolete. What is an obesogen? And if I’m saying that right? David: Oh, okay. Yeah. I thought you said oxygen. I’m like, you don’t know the importance of oxygen. Boy, Tony, we got to talk. No, its called obesogen. Tony: Excuse me. David: Yeah, yeah, but obesogens Tony, the reason that people can’t lose weight and keep it off, it’s obesogens. And what happens is all these diets focus on food and food does play a key role. However, a major reason people are overweight is the chemicals called obesogens found inside food wrapped around our food. And even in the cookware, we cook our food on, and these obesogens the disrupt or hormone imbalance, they increased our appetite. And actually, science shows an increase in the number of fat cells that was proven by the International Journal of Obesity found that the more obesogens you have, the more fat cells that grow. Who wants that? We got fat cells, to begin with. Who wants to have more? So the key is, is to look at these chemicals, not necessarily the food. So one I’ll mention is the BPA. We’ve heard about that bisphenol A, it’s a synthetic estrogen, primarily used to harden plastics and you know, it’s been linked to weight gain, insulin resistance and linked to cancer. And people know about it in the plastic. But Tony, BPA is also in these thermal paper items like cinema tickets, ATM Credit Card receipts, airline tickets. When the cashier hands you the receipt, don’t touch it, have her put it in the bag. If you touch it, you’re contaminating your hands. You can put in your mouth, your nose, your mouth, your food. If you touch your money, you contaminate your currency. This is called free BPA. So it can disrupt that. And when you look at the plastics, people say, well, I’ve heard all this about the dangers of plastics. Here’s a quick tip. If you see three or seven on your plastic in the recycle, the emblem, stay away. So three or seven stay away. If you see a one, two, or five, it’s okay. So you can follow the numbers there. And one other I’ll share is called Phthalates. It’s, it’s another plasticizer and it’s a hormone disruptor. It’s found in a lot of different plastics, cosmetics. But one place, Tony, people don’t realize your shower curtain could be actually causing your fat cells to grow. Because they… Tony: What! David: Yes, imagine you exercise, you eat right and you go take this hot shower and this hot plastic fumes getting your face. You breathe it, you absorb it in your eyes. Yes, you want to go with phthalates, free shower curtains. You go to Amazon and get them. You go to bed bath and beyond, phthalates free. It’s simple little tricks like that. But who knew our shower curtain can be the reason why we’re not losing weight. Tony: David, could you spell that so that our audience can search that, please? David: Yeah, that’s a tough one to spell. It’s Ph. T. H. A. L. A. T. E. S. So it’s phthalates with a Ph. The Ph is silent. Tony: All right, so we’re going to search this and we’re going to make sure that it’s not in our shower curtain or anything that, we touched. Did you say that right? Because you talked about receipts. We can’t even touch this stuff with our fingers. David: Yeah, so the BPA is on your worksheet, so you don’t want it. If you do touch, you just wash your hands. You don’t want to touch that because it’s free BPA. It’ll get right in your system. And interesting, I’ll tell you a story, Tony. I was in whole foods and I see this guy in front of me and I’m looking at the shopping cart. I’m proud of the guys got Non-GMO and organic and Vegan and he’s got the almond nut. He’s eating right and he’s got this big pot belly and I’m thinking in my head, how does he have a belly like that? He eats pretty darn good. I’m proud of the guy and she hands him the receipt. Tony, he puts it in his mouth, he reaches in his wallet, takes it out of his mouth, touches it, puts it in his wallet. So he put in his mouth, contaminated his mouth, his fingers and his currency with this chemical that could be making him fat. That’s the reason. So people just don’t know this stuff. It’s also a carcinogen. It’s been linked to cancer. So it’s not a good thing. You want to definitely avoid it. And of course, you know, then you can look at the, you know, the pots and pans and we talked about that to another big word. You’ll love this one. Boy, I love to see if you can pronounce this perfluorooctanoic acid. Tony: Oh that’s easy. I know that one David: Now it’s a mouthful Tony: That begins with the ‘P’, right. David: Got it. Tony: And by the way, just really quick before we go over to the ‘P’ word, if you touch your receipt at the store, don’t go eat. And if you go eat while you’re touching in handling the receipt, go wash your hands first. That’s a very thing to do. So, so far so good. David: Yeah. Or just say put it in the bag. Don’t even touch it. You know or have them, the good news now allot of them or emailing them or asking if you want them or you know that. So I would just avoid touching them. And yeah a lot of them, they hand it to you and if you have to get your like finger and just wedge it between it. So at least you’re not touching it on the tip of your fingertips, which is what we touch our eyes with or nose or mouth, be kind of careful with that. But yeah, the one, the one that went back to the big gozumbe word the PFOAs is called perfluorooctanoic acid and it’s a mouthful, but it shouldn’t be a mouthful. And it is if you’re using these nonstick cookware or the grease resistant packaging at fast food restaurants Tony: Really? David: Yes, let me share this, this is interesting. Plus One Medical Journal recently published a study showing people with more PFOAs in their blood are associated with greater weight gain, especially woman. Tony, who need more proof than that? People that are bigger have this chemical in their bloodstream. People that are thin don’t, Hello, Yeah! Tony: That’s, that’s a Eureka moment. Aha, we got it. Light bulbs. It’s like quick, okay, how do we tell if we have this in our blood without going to the doctor? And weeks and weeks and get doing the blood test. Is there any simple way? David: Well, they, they found them. Majority of people do have it in their bloodstream. Now I need some higher levels than the other because we’re getting this stuff. It’s, it’s, you know, it’s funny, people say, Oh, you know, I’m going to stay away from you know, the hamburgers at the fast food restaurant, you are more likely to get sick from the wrapper. That’s rapping that greasy hamburger because it’s PFO A’s. And what happens is it gets on your hamburger and you’re putting in your mouth. Now you’re getting these chemicals in there. So a way to avoid him, Tony, go for non-stick cookware. You can use ceramic coated tempered glass, cast iron or stainless steel and you know, avoid, you know, food packaging treated with grease-resistant coatings. I’ve had people after they hear me talk about this, they hand them out a paper towel and say, please put my burger or my chicken or whatever it is that I’m not a fast food guy. But if you are, I would never have them put in that grease resistant paper. That’s toxic, that’s cancerous. Tony: My goodness. I didn’t know that so far. The things that we can eat that safe is water. Well, we didn’t really talk about it. Water, air, coffee, fish and nothing white. David: You got it. Tony: I didn’t know this stuff. No, I don’t eat fast foods. I would only eat fast food if I was absolutely starving and I had no choice. Like you know, I’ve done some times in France, I didn’t know where the restaurants are. It’s too far to find something. Hey, here’s a Mcdonald’s okay. You know, I’ll do it, you know. But otherwise, I just avoid it because I don’t trust the food, the food preparation, and the chemicals. I like the more natural, the better. And that’s just the way I gravitate. David: Yeah Tony: But you can’t always do it right. Tony: This is the Tony DUrso Show just the head. The chat continues with Dr. David Friedman, Food Sanity. But first, it’s time for us to take a short break. See you back here in just a moment. Change starts here! Change starts now! Join us the Voice America Influencer’s Channel. Hey guys, are you thinking about life insurance? Did you know the older you get, the more costs? That’s why locking in your rate for up to 10 or 20 years now make sense? The rate you lock in won’t change, even if your health status does. And if you think you can’t afford it, I’ll bet you can. Chances are SelectQuote can help you get it for less than a dollar a day. SelectQuotes, breakthrough technology allows them to quickly match you with the Best Insurance Company to find your best policy. Plus quotes are free. Guys this is important stuff for your family and loved ones. SelectQuote could save you time and money, so get your free quote at selectquote.com/d u r s o, today. That’s selectquote.com/durso for your free quote. Don’t put off protecting your family another day. Selectquote.com/d u r s o, get full details on the example policy at selectquote.com/commercials. Your premium could vary depending on your health issuing company and other factors not available in all states. You heard that a majority of businesses fail. Don’t be a statistic get my book free, The Vision Map. Beat the odds for your business success. Get it free at tony d u r s o.com/vision and set up your own successful vision map, tonydurso.com/vision There’s a new force to be reckoned with in talk radio. It’s not just talk radio hosted by La Tanya Junior and co-host Tina Wynn and Toni Brown, Not Just Talk. Radio is like a superhero. Inspiring problem solving and informing, packed with action, provoking conversations from news, movements and social and political issues. This program is about a wide range of voices and fresh points of view from experts, celebrities, and you, the listener, Not Just Talk Radio is broadcast live. Wednesdays at 11 AM eastern time, 8 AM Pacific on the Voice America Influencer’s Channel. Hear the stories, be motivated, be inspired. Join us today Voice America Influencers. You’re listening to the Tony DUrso with key influencers. We’d love to hear from you via email. Be sure to send in questions and comments to Tony at tonydurso.com now back to Tony and his guest. Tony: All right, we’re back on the Tony Durso show. Today’s show is with Dr. David Friedman, Food Sanity. David also hosts the syndicated program to your good health radio, which changed the face of talk radio by incorporating entertainment, shock value, and solutions to everyday health and wellness issues. And now back to the chat with David. David: We got to play detective. Now people say, what’s the best thing I can do right now for my health is you know, look in the mirror, it’s you. You have to make a difference. You know, our great grandparents weren’t sick like we are today because they didn’t have the Monsanto and the pesticides and all these chemicals and they basically ate clean. We don’t eat clean anymore. We got so much junk. And we think if it’s in a box has been checked, it’s been approved. And if it’s in our water, all that means our city’s checking your water. No folks, you have to play detective. And you know we mentioned the pesticides. One little quick tip I’ll shares, you know, pesticides, they are obesogen. They cause your gut to inflame. They cause you to lose you know, it’s called leaky gut syndrome and it actually can create obesity. So one of the reasons we’re so big and hard to lose weight is we are eating pesticides. And one thing you can do is; a neat little tip, I call it the fingernail test. And what you do is if you can put your fingernail and a fruit or vegetable, chances are the pesticides can get in as well. Go with organic, if you can’t don’t worry so much about organic cause we can’t eat everything organic. So if you have an apple, pears, blueberry strawberries, that’s pretty easy to stick your finger in organic, not so much for eggplant, pineapple, Kiwi, coconut, that’s not going to have as many pesticides no big worry. So, and the other thing, of course, USDA certified and one little tip I have, and you can play detective on the PLU Code, which stands for Price Look Up Code. You’ll see it starts with a nine or an eight. If it’s nine, it’s organic If it’s eight, it’s GMO. So the song I sang. Tony: Woow. David: So watch this Tony ready, If it’s nine it’s fine. If it’s eight it isn’t great. Tony: Woow David: If you remember that it’s on every PLU code. Even the people who work in grocery stores don’t know that secret little code. Tony: There is so much that we’ve learned in just such a short time. This is phenomenal. I am so glad that we’re doing this interview and we’re so pleased to have you share this with us now because we can’t get away from this sometimes. As we kind of talked about here and there in this interview. Do you have any kind of cleanses or detoxes or anything like that? David: The problem cleansing. It’s kind of like, you know, having ,you’re going after the smoke instead of the fire, you know, so you have to empty. Another analogy is, you got to empty the oil, the oil tank out first and then put new in. But if you keep putting bad and it’s no good. So a lot of people detox. And then of course now they’re eating these chemicals again. They’re eating these bad foods again. So what’s the use? So yeah, detox is good to do, but the problem is your back poisoning yourself again. What good did it do? So it’s a waste you really got to look at the whole picture. Tony: So it’s really a lifestyle change and if it’s too much or too expensive, of course, bit by bit, try to hit some of the key areas and then just grow from there. David: Exactly, and that’s, that’s the big key is, you know, just like we said, you know, he liked your great, great grandparents. You know, it’s interesting, I get people, Tony, that say, oh, I’m just overweight because it’s hereditary. It’s in my genes. Folks, you can’t blame your genes on why you can’t fit into your jeans. And here’s why. In the year 1905 and under 3% were overweight today it’s 70%. How can you blame your great, great grandmother if she wasn’t fat? Tony: Right, David: Right. Tony: It’s sad, you know when you’re in Europe, I don’t know. I haven’t been to Europe for a couple of years, but when I was in Europe before, I don’t care where you are. You can spot every single American from a block away. They’re the biggest people. Go figure. David: Yeah, it’s so true. And, and you know, and like I said, it’s just, you just got to, as you said, get back to nature. Look at back, you know, go back when food was good and when it was clean. And you know, I challenge people to look at these old pictures. Remember the old pictures from the eight late 18 hundreds the early 19 hundreds of the black and white and the family portrait. Nobody’s smiling then. But boy, if you notice something, they were all thin. I challenge you to find somebody that was overweight. Now fast forward to today and look at the family portrait. I challenge you to find someone that’s not overweight. Tony: Oh, that’s David: We live in, live in a different world now. Tony: Sad, David, we’ve probably talked about this, but I want to make it very clear to our audience. Public enemy number one with food. Is that the white? David: It’s the public enemy itself yeah, it would be the white foods. And again, milks included in there. I know that’s what you and I differ. But you know the thing about with milk is casein is the protein. And the major reason why cow’s milk, so bad for us is the protein casein. It’s from cow’s milk, but it’s also used to make glue to hold together wood think of the cow logo and Elmers glue. And it’s used to make plastics. So if you swallow this glue-like substance, your body does what it attacks it. It creates a substance called histamines and with which can cause mucus build up and it can have bronchitis, allergies, asthma, sinus air infection. So it’s, it’s just something we want to stay away from. Caseins designed to make a 100-pound cow turned into a 2000 pound. I mean 100-pound calf turn into a 2000 pound cow. So it’s designed to fatten up a cow. The reason they call it fat cow is because of Casein. It fattens the cow up. So common sense of time. Forget the science, Tony you wouldn’t put a rocket fuel inside your moped engine. Would you, it’s too big. It’d be crazy. Who would do that? Why would we put this Gargantuan size protein into our little body? Tony: We want a very fast moped. David: It’s going to explode. Yeah, and inflame. Yeah, so that’s the big thing. So yeah, that’s the public enemy. Number one. I think that we just do too much milk and dairy products. I think that you know, the science shows that if you did it, and I looked at oh boy in my book, I really looked at the science, to try to find the good part, the good studies about milk. They were funded by the American dairy association buyased B U Y S E A D. Tony: David, you’ve really opened up my eyes on a lot of things. I mean, I know some stuff. I have not written a book on health or wellness or anything like this. I so appreciate you helping, you know, putting some sanity in this. With some simple education? This is so good. I love it. Now beef we should avoid, but there’s a huge billion, trillion dollar industry on beef is there and some people love beef and don’t necessarily know what to do. They may not like fish. Do you have any alternatives as well as advice and suggestions about how perhaps to taper that down? David: Yeah. The thing about beef is, especially these days now where it’s like everyday beef, beef, beef, it’s like gees. And the truth is you don’t need red meat to be having a well-balanced diet. I mean, look at some of these bodybuilders that are vegans, they’re healthy and athletes, they didn’t need that. And like we said, look at the elephant. There are vegetarians, aren’t they? They’re pretty darn big and strong. Gorilla I’ve never seen a gorilla that’s not big and strong and they don’t eat red meat. So you know, if you really look at science and common sense, but here’s the thing, interesting Tony, you know, we’ve all heard that too much beef is linked to colon cancer. In fact, you name it, we’re talking Harvard, John Hopkins, Mayo Clinic, the American Cancer Society there’s just no denying the more red meat you eat, the more likely you are to get colon cancer. So much study out there. But why? I didn’t know why I research. I said I want to know why. Well, the National Academy of scientists about four years ago shared a major discovery of a unique molecule called NU5gc which is found abundantly in cows, but it’s not found in humans. And when we eat this molecule, it triggers an immune response and our body attacks it. And this leads to chronic inflammation has been linked to colon cancer. They actually found these cells in colon cancer among all victims of cancer. Colon cancer is the second leading cause of death. So the more red meat you eat, the more likely you are to get colon cancer. And it was interesting the most authoritative report on colon cancer risk today, it was published, I believe it was the World Cancer Research Fund International. They concluded almost half of colon cancer could be prevented if people just ate less red meat. And here’s what’s interesting. There’s a molecule called NU5ac that we have in our body and it’s one molecule. What added differently than the one from a cow. So we share this molecule with chickens and fish so we can eat those foods with no inflammatory reaction. But when, when eating red meat, our immune system can’t tell the difference. So our body ends up attacking her own blood vessels. This explains why research shows too much red meat increases heart disease, it attacks. It’s, as an autoimmune response. So really stay away from a cow, that’s the lesson. Tony: Woow! That’s incredible need a little jingle for this. If you want to live healthier, eat less red beef. And I challenged someone to come up with a good jingle on that. Cause that’s what we need to, we need to get that out, people. David: We do. Tony: And what, And David, we talked about beef, we talked about fish, we talked about milk, vegetables. What about pork? Kind of, kind of not, it’s not, it’s kind of in that the animal category, but it’s got its own idiosyncrasies and peculiarities. David: Yeah. Interesting. You know, there’s an old saying, Tony, we’ve all heard it sweating like a pig. Yeah, that’s actually couldn’t be further from the truth because pigs don’t sweat. They don’t have the sweat glands, and this can lead to toxins remaining inside their body and ultimately ingested by humans that eat them. In fact, some pigs outer fat layer is so thick and filled with toxins. If a rattlesnake bites a pig, the snake is more likely to die than the pig. Tony: What? David: Yes. Tony: Okay. So, okay, let me, let me, let me, let me, let me take this step by. Step. Snake comes up to a pig snake bites pig, and the venom that you would think goes into the pig. What goes into the snake to kill the snake? David: All the toxins that are loaded on the outside. Remember, pigs don’t sweat. That’s why they wallow in the mud. So they eat poisons and Vermont and do-do and each other and you name it. And what happens is it doesn’t Do you know when humans, when we want to detach, what do we do? We go to a sauna, right? We sweat. We go to the whirlpool. We exercise. Pigs can’t sweat. Tony: This is the Tony DUrso Show, just ahead chat continues with Dr. David Friedman, Food Sanity. But first, it’s time for us to take a short break. See you back here in just a moment. We don’t follow; We lead. Join us The voice America Influencer’s Channel. Hey, check out my other great interviews. Tonydurso.com or using your Android or iPhone. Get the APP at tonydurso.com/a mobile. That’s tonydurso.com /mobile for the APP. Thanks. It’s time to unlock some of the best-kept secrets in health, wealth, and happiness. Are you ready to live your life to the fullest and hear insider tips from today’s experts. Then tune in to the Forbes factor with celebrity TV host, an inspirational icon, Forbes Riley. She’s the best selling author and TV fitness expert and you know her from QVC and HSN. Now she brings her expert advice and guests to the Voice America Influencer’s Channel. Tune in live every Wednesday at 12 noon Pacific Time and 3PM Eastern time for the Forbes Factor. We guarantee it will be the best hour of your week. Your favorite voice America talk radio network shows and hosts are in your car, outdoors and wherever you need them to be. Listen anywhere. Get our mobile APP for iPhone, blackberry, or android at the Apple iTunes app store, blackberry app world or android market. This is the Voice America Influencer’s Channel, be inspired. You are listening to the Tony DUrso show with key influencers. We’d love to hear from you via email. Be sure to send questions and comments to Tony at tonydurrso.com. Now back to Tony and his guest. Tony: All right, we’re back on the Tony DUrso show. Today’s show is with Dr. David Friedman, food sanity. David’s been a guest on over a hundred syndicated radio and television shows and his bestselling CD, America’s unbalanced diet, sold over a million copies, helping raise awareness about the unhealthy foods people are consuming. Now back to the chat with David. David: So I’m not a fan of eating port, but if it’s something you choose to eat, go for the leanest, less fattening and healthiest option, which is the Pork Loin, the center portion shoulder to center loin is the best option with second best choice being the tenderloin. Make sure, of course, it’s grass-fed free range. And if you’re a big Ham fan, you say, well I love Ham. And of course, that’s closer to the fat. Eat it baked and prior to baking your hand, make linear slices on the meat and place it on a meat rack, which allows the excess fat to drip away. So in my book, it’s not all or nothing, I kind of show you, hey, if you want to eat beef, I show you the best beef to get even though I am not a fan. Pork, the best way to eat it, fish and so forth. So it’s really kind of like, you know, you got Democrats and Republicans that are fighting. You got the paleo and the vegans that are fighting. Food Sanity my book is the bipartisan lunch. We can all get along and dine. Tony: Oh, I like it. You are bringing such sanity and just such a short time. I so appreciate this and to our audience. You can find out more about him at drdavidfriedman.com I’m going to spell this out so we have it right. That’s DR. David, F R I E D M A N.com drdavidfriedman.com. And David, we can get the book Food Sanity if we go there to that to your website? David: Yeah, he can get it anywhere where books are sold, but you can go to foodsanity.com and you can get the book, but he also has a companion recipe, 92-page ebook that you can click and get for free. It’s a companion. I didn’t have room for recipes, my books so thick with all these great dishes. I said, wow, what are these people going to eat? So I created breakfast, lunch, dinner, great food, delicious desserts, sweet, salty, but the good kind, not the white Kind. If it’s white, keep it out of sight and I have a whole menu and all types of great recipes that you can eat your way to good health. Tony: I love it. I love it. This is so good. I like to jump into sweets a little bit. We have that sweet tooth. We talked about it. Are there any particular sweets that we could gravitate towards that would be more healthy as opposed to some that would be more harmful? David: Yeah, you can go with Stevia, which is a great option. Xylitol, the birch tree. I like the Monk Fruit. That’s delicious and in the recipes, I also show and also in my book how to make date paste, which is like Caramel, but it’s healthy so there are nice healthy options. Just stay away from the white processed sugar. I hate these experts that come out and they say, oh, stay away from fruit. It’s got fructose. It’s bad for you. I’m like, really? It does have fructose but because it has fiber, it balances it. Buffers out the sugar apple a day keeps the doctor away. Research shows your 30% less likely to get diabetes. If you eat an apple, it’s very sweet fruit, but studies show because of the pectin and the fruit and the skin, it helps lower your blood sugar. The same with blueberries. Blueberries are 15 grams of sugar per cup. That’s a lot of sugar, but you know what? The low your blood sugar, the good for diabetics because of the skin, so we can still enjoy fruits and sweets. It’s not going to spike our blood sugar. It just does the right way, not this process sugar sweet way. Tony: You’ve got some of us spinning on our heads with this eating fruit that is high in sugar is actually very good because of its various benefits. This is great. David: Yeah, it’s just common sense, you know, but now, now let me say, if you get that blueberry and you put it in juice, now you’re getting rid of the fiber. Now it’ll spike your blood sugar. Apple juice is not good for you. Orange juice is not good for you. It will spike your blood sugar. So we should be eating our fruit, not drinking our fruit. Because if you’re worried about your blood sugar, eat the pectin, the fruit, and the pulp. That’s so good for you. You want the rinds, you want all that stuff? Tony: Ah, you know, a very long time ago I used to like apple juice and then I stopped completely after a while because every time I would have apple juice I would want to take a nap. I would get so drowsy that explains it and I just realized apple juice, bad. David: Bad, and I’ll tell you, interesting story. Here’s somebody who t, you know, some of our younger viewers might not know, but Jack LaLanne, I mean he was the ultimate juicer. He broke, he put juicing on the map. He had the juice tiger. And I interviewed him and I mentioned this in my book. I said, hey, you know, you talk about how great juicing is, but what about all that? The skin and the pulp and the rinds and all that stuff? He says, oh no, that’s the best part. I make pies and cakes and bread with it and ice cream and sorbet with it. I go, why don’t you say that on your infomercial? And he said people, want a one-stop easy shop. If you started making other things too complicated, they’re not going to buy my juicer. So he didn’t mention it, but he lived it. And look how long you lived. He is healthy, I think 97 he lived. He lived healthy as an ox and you know what? He ate his pulp. He didn’t throw them away so he might have juice, but he still ate it. Tony: While you’ve just busted some myths there. David: Yes. Tony: David, this is great. I think I’ve run through everything that I can think of. There’s so much that you’ve given an educated us on. What do you want to make sure that the audience takes away to help them live better, live longer, and be smarter with food? What do you want to really make you impart to our audience? David: Again, don’t be so duped by the front of the label. Flip it around and look at the back play detective. You see chemicals that you don’t recognize, Google them and go, Whoa, phenylpropanolamine that’s also used to make cement. Maybe it’s not good to put it in my food. Google these, research these chemicals and you’d be shocked what you’re putting in your body. You know, we always seem to be blaming the food, blaming the food. It’s chemicals. You know, this big gluten thing. Oh, gluten’s bad for me. Well, how come you can eat gluten 20 years ago fine? And now you cant, the chemicals are destroying our gut, making things like gluten hard to digest. These chemicals are to blame. You can go around blaming the fire, but let’s look at, I mean blaming the smoke. Let’s look at the fire. And that means reading labels, taking health in your own hand, looking in the mirror because that reflection is the answer to optimal health. Tony: Thank you so much, Dr. David Freeman. And a quick question here, something just came to mind. I’ve run into this here and there. I haven’t done all my research on it myself as a consumer. But you run into this, eat five cups of vegetables a day, eat this kind of fruit a day, eat this kind of vegetable a day. Do you have a general, is there such a thing as a general plus or minus diet where you know you should consume things, in terms of so much, so many vegetables and so much protein and things like that? David: Yeah. I live by a flexitarian diet. That’s what I live by and flexitarians the marriage between flexible and vegetarian. It’s 80 /20 80% plant-based foods, 20% animal protein, so it’s 80 /20. Now these other diets, what they’re doing is reversing it. You’re looking at these Paleo folks and Keto and they’re saying all the opposite, eat fat andand, and a few vegetables and fruits if any. So I think we’re having a wrong there. Were missing it. If you look at the healthiest people on the planet, we’re talking the blue zones, people that lived to be 100 primarily plant-based. So we’ve got to go back to where proof, hey, if you want to learn karate, learn it from a 10th-degree black belt. He knows what he’s doing. If you want to learn to live a long and healthy life, learn from these folks. In the blue zones, they eat primarily plant-based and again a little bit of animal protein, very, very little if any red meat, but it’s mostly plant-based. I think that we’re not doing enough and as for a variety you want to mix and match because variety diversity has actually been proven to help the gut microbiomes, so don’t just eat green beans, green beans, you want to go green and yellow and red. You want to have different colors of the rainbow science shows that’s the best for our health. Tony: Ah, it makes great sense. And we also don’t want the body to get into a routine. We want to change it up a little bit. Keep the metabolism going. David: Exactly and that’s the key. Tony: Then the key takeaway, the simple thing is 80% plant. David, that sounds tough for a lot of people in the audience, they don’t necessarily have access to this. Do they? It seems like a very, I’m not arguing with it. I’m just saying that just seems like it’s such a surprise. It’s such a because you’ve heard it the other way around you for different things. You’ve heard 30/30/ 30, with carbs, 30% this, but 80% plant. Wow. David: Yeah. You can get plenty of protein from plants. You don’t even need to eat the animal, you know, for protein. And I show that in my book, all the different plants that give you plenty of protein. Again, you know, look at, look at elephants, they get plenty of protein from plants and, I don’t think that they need to eat a steak or a hamburger or tacos. So you know, if you just look common sense, I know what we’ve been told. But if you just look at the healthiest cultures out there, they live the longest. They eat more plant-based. Not that you have to be a total vegan or strict vegetarian, but the majority of your plate should be plant foods, period. Tony: Absolutely amazing. You have brought sanity here with your book, Food Sanity, you’ve changed things, you’ve cleaned up on myths, you’ve changed our mindset. I really ask the audience to listen to this again and get your book, Food Sanity. They can get it from anywhere where books are sold and find out more about you at drdavidfriedman.com. Dr. David, thank you so much for an insightful interview. I’d love to have you back on when there’s an update or anything. This is a great subject we are not very educated on it and we thank you for taking all the time to get to the truth of matters and educate us on it. This is great. David: This is great. Now go, go get some fish, Tony. I know you I hear your stomach growling. Tony: Thank you so much. Thank you again and just thank you so much. And for my amazing audience. Thanks so much for listening. Remember, success awaits those who persevere and remain steadfast despite the odds be righteous. Join me on the next episode of the Tony. DUrso Show. We hope you’ve enjoyed this week’s edition of the Tony, DUrso Show with his Key Influencers. Be sure to tune in again next Friday at 4:00 PM Eastern time, 1:00 PM Pacific time on the Voice of America Influencer’s Channel.