Abundant Living

Curbing The Carbs Pt.3

Three Angels Broadcasting Network

Program transcript

Participants: Curtis Eakins, Paula Eakins


Series Code: AL

Program Code: AL00141A

00:01 Why is it that people lose weight
00:03 on the low carb diet? And what happens
00:06 when there is a low amount of glucose in the system?
00:09 What exactly causes ketones?
00:12 These questions and more will be answered
00:14 authoritatively in our program entitled
00:16 "Curbing The Carbs Part 3" we'll be right back.
00:45 Hi, welcome to Abundant Living, I'm Curtis Eakins
00:48 and this is my beautiful bride.
00:51 Now you're reading again. I'm still reading,
00:54 I'm still reading. Well, I tell you what
00:56 before you started reading, did you said
00:57 my name already? No, I haven't and let's,
00:59 and this is Paula Eakins, my beautiful bride
01:00 of over ten years, his beautiful bride.
01:02 A marital bliss, that's right.
01:04 Now, let's go with our show. Now, okay,
01:06 I'm still reading this article.
01:07 It is Time Magazine, "Low Carb Nation,"
01:09 alright, with a big whole wheat bread,
01:10 with a whole wheat bread.
01:12 This one says 26 million Americans are
01:14 in some type of hardcore low carb diet.
01:18 Twenty six million hardcore, that's right.
01:20 It's probably growing since that magazine came out.
01:23 And this one at the bottom says:
01:24 is bread toast, is bread toast.
01:27 Now, I'm trying to make it a, kind and tender.
01:29 That's right, they trying to say that you know,
01:31 of course people might be throwing the bread out.
01:32 We meet a lot of people who say that by the way.
01:34 That's true, so I think it would be a good idea
01:35 for you because I'm so excited about
01:37 the rest of what's in this magazine,
01:39 which you might want it for those who did not
01:41 tune in for part I and part II, okay
01:43 you might want to, you know,
01:44 maybe do a little summary for them.
01:46 Okay, we just a brief summary from last time,
01:48 we're talking about the carb, we talk about
01:50 the good carbs, the simple carbohydrates
01:55 which is fruit and vegetables.
01:58 Lot of people think that vegetables are not
01:59 simple, but they're simple, just two sugar
02:02 molecules joined together.
02:03 Then you have complex or poly carbohydrates,
02:07 and of course, those are legumes and whole grains.
02:09 So, your simple, fruits and vegetables,
02:12 complex are your whole grains and legumes.
02:15 Those are your good carbs. Now, those carbs can be
02:18 refined, the coarse part are removed and
02:22 therefore those are your bad carbs.
02:24 So, we talk about that. And then, from carbs,
02:26 of course, the main thing we get
02:28 from carbohydrates is glucose.
02:30 The body needs glucose to function.
02:33 That point simply needs to be nailed down.
02:36 No, you need to repeat that a second time.
02:37 I don't know what I just said.
02:39 Oh! Yes, okay, I do remember.
02:40 Carbohydrates gives us glucose.
02:44 Glucose is the main source of energy for our cells.
02:49 Let's start with the brain first.
02:51 The brain cells or nerve cells, neurons,
02:54 whatever word you want to chose,
02:55 needs glucose to think, for cognition,
02:58 mental function, to study, etcetera.
03:01 Then, it's about three, two thirds of the glucose
03:03 that our body uses is going into the central
03:05 nervous system, brain and spinal cord.
03:07 The other parts of the glucose goes into our
03:10 liver for storage, glycogen and also into
03:13 our muscles, so we can function on a daily basis.
03:16 And then whatever is leftover goes into the fat
03:19 storage cells, which is a very small pathway.
03:22 So again, that's basically what we talked
03:25 about the last time we met, in a nut shell.
03:27 A small pathway for the fat, but it can hang
03:30 and cause some serious problems
03:32 in a system and on our bodies.
03:34 If the person eats a large amount of carbohydrates
03:37 and not exercising, not doing anything at all,
03:40 but again, it's going to be hard press
03:42 for a person to do that, because first,
03:43 it must fill up the liver stores then the muscles,
03:49 what's left is the fat stores.
03:52 So, that's the last thing that carbohydrates,
03:54 as far as glucose fills up the fat storage.
03:56 So, again, that's not a major pathway,
03:59 but the major pathway is first the liver,
04:01 glycogen, and then the muscles as well.
04:04 So, then American is not just getting fat
04:08 because of just the food issue, although,
04:11 although a lot of the food that we're eating
04:13 is not good, a lot of dense, where food is not
04:17 really dense, but a lot more calories than
04:18 we need to have, and then a lack of exercise.
04:21 Right I think we talked about also
04:22 on one of the other programs as well.
04:23 So, it's not just carbohydrates.
04:25 Yes, you know, countries all over the world,
04:28 their main stables are carbohydrates,
04:30 just different types of carbohydrates.
04:32 For instance, the orient, is rice.
04:35 Parts of Africa and the Caribbean is casaba.
04:38 South America, corn and beans are here in the
04:42 United States and parts of Canada, are wheat.
04:44 You know, every country has their stable carbohydrate.
04:49 However, America is the fattest nation on Earth.
04:53 So, it's not just the carbohydrates,
04:55 there's something else in addition to that
04:57 that really puts weight on us and we're going to
04:59 talk about that in the next maybe ten minutes.
05:02 Well, my first question I want to ask you about
05:04 that is that, what actually happens when
05:07 there is a deficiency of glucose, okay,
05:10 in the body, as I mentioned before,
05:11 what happens when there is a deficiency of glucose
05:13 because there is deficiency of carbohydrates.
05:16 On the way we get glucose that's from carbohydrates.
05:18 So when the carbohydrate amount is low,
05:20 of course, we're gonna get low
05:22 amount of glucose, alright.
05:23 And what happens is that, well let's go to
05:26 our next graphic, our first graphic,
05:27 and let's explain this a more in detail.
05:30 This is a cell here, now, of course,
05:33 as you remembered last time, we had the triangle
05:36 which is represented by the glucose,
05:38 but now since this person is not eating
05:41 any carbohydrates, the cell still needs energy
05:45 to function, so because it does not have the
05:48 glucose to burn as energy, then the back-up plan,
05:52 the alternate plan is for the cell to burn fat.
05:56 So that's represented by that circle there right
05:59 inside the middle of the cell itself,
06:02 fat is being burned at the cells major source of
06:06 energy that's why people lose weight because now
06:09 the cell is burning fat as apposed to burning
06:12 glucose but now we got a problem with that
06:14 when fat is burned in place of glucose then,
06:18 and product of fat being burned
06:20 in our cells is what we call ketones.
06:24 And that is at the bottom where it's
06:26 represented by the green square there.
06:29 And, so ketones is the end result of the
06:32 cell's burning fat as its primary source of energy.
06:36 Now, thank you for that graphic.
06:38 And I'd like to say this as well when that happens,
06:41 when that continues, then the blood becomes acidic.
06:46 Ketoacidosis and that can cause coma and death.
06:51 And there's already reports of people who
06:53 already died because of this low carb diet,
06:56 particularly in the first phase.
07:01 Most of these diets are in three phases,
07:03 if you notice. The first phase is very restrictive,
07:07 because, and it's mentioning,
07:10 one popular book, that they trying to force
07:14 the body to go into ketosis.
07:18 One person says that in his introduction.
07:20 And, so what happens is that, when that happens,
07:24 of course, that the body begins to burn fat as
07:26 its primary source of energy, but because of
07:28 that there's a downside of that ketoacidosis.
07:32 So, therefore, it's not really the best plan to do.
07:36 Now, Dr. Atkinson in his book,
07:39 he mentioned this as very creative metabolism.
07:43 And it's just as happy to burn
07:46 fat as to burn glucose. But, not really at the
07:49 case when we look at anatomy and physiology.
07:51 Okay, now I want to back up because you
07:52 just used a word. And you said creative metabolism?
07:56 Well, is in, is in its an introduction.
07:58 So that means, we know that our creator God
08:00 has already set the metabolism in? Right,
08:03 that's why we, that last week we had that
08:05 graphic about the fat being burned by glucose.
08:08 So, once again. Now it's been burnt my fat.
08:09 Alright, so now, but that's not, fat's role
08:12 is not that and neither is protein and so.
08:14 Once again we're trying to divvy and dab into
08:17 something that our creator God already
08:19 knows very best of what's going on.
08:21 And when glucose are low, guess what folks,
08:24 fat is being used in place of that because glucose
08:27 takes priority above fat and above protein.
08:32 So, when glucose drops, then it also, it's like,
08:35 as my mom used to say, is rob Peter to pay Paul.
08:39 Paul is deficient, therefore you take
08:42 from Peter and give that to Paul.
08:44 Now, Peter is deficient. When glucose is low,
08:48 then we rob the fat, we rob the protein
08:52 to make glucose. The liver can actually
08:55 convert protein into glucose
08:57 to make up that deficiency.
08:59 So, the system has a backup source
09:01 but is not the optimum way that the
09:03 body is designed by God himself.
09:06 So, protein is compromised and also
09:09 fat is compromised and because of that
09:11 we have some other problems as well.
09:13 Well, one of the things is so important
09:14 here is that fat has its role, protein has it role,
09:17 the carbs have their role, exactly.
09:19 So, each thing has its own specific thing
09:20 they supposed to be doing.
09:22 But, people, as a matter of fact,
09:23 one of the reasons why this whole craze is going
09:25 on about carbs is that people are believing
09:28 that carbs are making people fat.
09:30 Because, before the carbs craze, okay
09:34 was that of lowering the fat in their diet, yes.
09:37 And since they said that did not work in
09:38 America got larger and is getting even larger still,
09:41 that maybe is the carbs. And that's the thing,
09:44 that's how this whole carbs craze thing came out
09:45 so that's my question. Does carbs make you fat?
09:50 Does carbs make you fat? The answer is no.
09:53 And let me preface it before we go to
09:55 our next graphic. Alright. Now,
09:58 food's come in basically three categories,
10:01 food is either a fat, a carbohydrate or a protein.
10:06 Now there may be some foods that has
10:08 parts of carbohydrates, fat and protein in it.
10:11 For instance, let me give you an example an apple.
10:13 Now apple, contrary to popular belief,
10:16 an apple has fat. But a very small
10:19 amount of fat, an apple has protein,
10:22 but a very small amount of protein.
10:24 Over 90% of the apple is carbohydrate.
10:29 So, apple is considered to be a carbohydrate,
10:31 although it has a little amount of fat and
10:34 little bit amount of protein.
10:36 All foods are like that. So, whatever is
10:38 predominant with our food is considered as
10:40 a fat, a protein or a carbohydrate.
10:43 Now, let's go to our next graphic because
10:46 let's look at each one of those three categories
10:49 of food and see what happens as far as our
10:51 fat storage is concerned. Now, look at this.
10:53 Number one, we take in a carbohydrate,
10:56 the top line here. When we take in a carbohydrate,
10:59 carbohydrates turn into, or convert into glucose.
11:04 Now, the main reason when we have glucose,
11:07 is because number one, the main passage way is
11:10 first, it fills up the liver, so liver has
11:14 what we call stored glucose or glycogen.
11:18 That's needed, and a liver needs glucose on
11:20 a normal basis because the liver can only
11:22 store glucose for several hours. So therefore,
11:25 we need carbohydrates on a daily basis.
11:28 And then number two, it also goes into our muscles.
11:31 What's left over it goes into body fat.
11:34 That's a, not a primary source but a minor
11:38 source as far as the pathway is concerned.
11:40 Let's drop down to protein.
11:41 When we eat foods that contain protein,
11:44 is broken down to what we call amino acids.
11:48 Those amino acids are converted
11:50 into body protein. The body use that
11:52 and also loss of nitrogen in the urine.
11:55 What's left over it goes into body fat.
12:00 Now, let's look at the middle one.
12:02 Fat, a food that contains mostly fat,
12:05 it is converted into what we call fatty acids.
12:09 And there is simply a beeline to body fat stores.
12:14 Fat does not have any other pathway
12:17 but goes right into your body fat stores.
12:21 But, carbohydrates and protein have two other
12:26 main pathways before it goes into body fat stores.
12:30 But, fat goes straight through to body fat stores.
12:34 So, in other words, in simplified form,
12:36 what makes you fat? Fat makes you fat.
12:41 It's more the direct beeline to the body
12:44 fat stores whereby carbohydrates and
12:48 protein must also supply or satisfy other
12:51 things before it is converted into fat stores.
12:55 So, that why very at the cases that, we should
12:59 decrease our amount of fat because
13:03 that goes into body fat and nothing else.
13:07 And this kind of goes back to also the sizes
13:10 and the amounts of food that we're eating.
13:12 Because, when you think about it now,
13:14 I remember when we used to go to restaurants
13:15 and you buy some food or get your food your meal,
13:19 you got small portions, okay. Not so anymore.
13:23 The super size is here to stay.
13:25 And now I'm telling you everything is super sized
13:26 and what's so bad about it we're so used to say,
13:29 can I have a doggy bag and take it
13:30 home we're trying to stuff it in.
13:32 And the more you eat the more you want to eat,
13:33 so the obesity issue in America which is causing
13:37 this whole thing about the carb craze is really all
13:39 about us eating too much food and not exercising.
13:43 I said off and off again all the time,
13:45 Oh, it's just a broken record yeah.
13:46 It's the same thing. Okay, now I got a question
13:47 for you honey now again
13:49 dealing with this low-carb diet.
13:51 And more or less the first phase is very
13:52 restrictive and then it's a little bit more
13:54 lenient second and third phase.
13:56 But, anyway it restricts, of course,
13:57 carbohydrates of course, but not only that,
14:00 the other side of it is that it also encourages
14:03 people and mentions that people should eat
14:06 animal protein and fat okay, meats,
14:09 some chicken, fish, whatever.
14:10 So, you have a high amount of animal protein
14:13 in the diet as well, without some
14:15 level of that to mention so far as,
14:16 the high animal protein side of it.
14:19 Well one of the things that we have discussed
14:20 before in one of our other programs and that is
14:22 that when we're taking in too much
14:24 protein automatically now we're going to
14:26 leach out the calcium. If we leach the calcium out
14:29 our bones, of course, then we have osteoporosis.
14:33 So, number one, so when we're taking
14:34 animal protein and this is what happens
14:36 with plant protein, by the way just animal
14:38 protein, for one gram of animal protein that
14:41 we take in we lose one milligram of calcium.
14:43 So, more animal protein in any source,
14:46 no eggs, cheese, chicken, fish, pork,
14:48 then we lose calcium from our bones.
14:49 Well, I think that the thing that is most
14:50 amazing is that in America we drink more milk
14:53 and dairy type foods and yet we have more
14:56 osteoporosis than any other country.
14:59 And it seems to be a paradox, that's right
15:00 yeah, so something's wrong but milk
15:02 although it has calcium it also has
15:04 animal protein, absolutely what else?
15:06 The second thing is, a high protein diet also
15:08 now is going to cause a problem for cholesterol,
15:10 okay. Saturated fat cholesterol, now you're
15:13 talking about heart disease, cardiovascular
15:15 disease and also ending up in things like strokes.
15:18 Oh, okay and that does it stress out any
15:20 other organs in the body this high protein diet,
15:23 what about the kidneys? Well, it's going to
15:24 stress out the kidneys and the liver because
15:26 it's got to break these things down.
15:27 So, once again it's very concentrated food, okay.
15:29 Doing something opposite of what it's
15:31 suppose to be doing. And so it's going to cause
15:33 some serious problems for us, okay, so.
15:35 Well, there's a word I want, I want to ask you
15:37 about, okay. That is the whole lot of words
15:39 out there, new word, okay.
15:41 Net carbs and carbing it, all, impact carbs.
15:46 In words that is not even being, and first of all,
15:49 I almost said ordained, but no being,
15:52 not being selected by the FDA,
15:54 Food and Drug Administration,
15:56 or the ADA, okay. That we talked before about
15:57 these are once who wants to, you know,
15:59 "gives all the information about nutrition."
16:02 And so, these are words that we are picking up,
16:04 right, and what does that mean, net carbs.
16:08 Okay, let's describe, and you've probably
16:10 seen this on the label. When you see the
16:12 word net carbs, What is, does that mean?
16:16 Okay, basically is supposed to mean your net
16:19 carbs in product or just carbohydrates itself.
16:23 What they would do, is company for do is,
16:25 net carbs is supposed to be the subtraction of
16:28 crude protein, number one, number two,
16:33 total fat, number three, subtract moisture,
16:38 and number four subtract the ash.
16:41 Crude protein total fat, moisture and ash,
16:44 which you have left is net carbs.
16:46 However, that's still a very high number.
16:50 So, to get the number lower what companies
16:53 would do is they would also do not consider
16:58 the fiber in foods, well fibers contain
17:01 carbohydrates, but since fiber is not digested they
17:05 don't count the fiber to give you a lower number.
17:09 Guess what folks, they also would not
17:12 factor in sugar alcohol. Now sugar alcohol is a
17:17 carbohydrate, but since the sugar alcohol
17:19 does not affect the blood glucose level,
17:21 they do not count sugar alcohol either which
17:24 gives you either, either a lower number.
17:28 So, now on the container, instead of net carbs
17:31 probably being maybe 13 and 15, by taking out
17:34 the fiber, not counting the sugar alcohol,
17:37 it gives you a lower number and then will
17:40 make a new label have net three carbs,
17:44 put it on the shelf and then you'll buy and they
17:47 jack up the price maybe 20 or 50 percent.
17:49 So, that's net carbs, by definition.
17:52 So, they don't count the fiber and
17:54 they don't count the sugar alcohol.
17:55 But, folks, guess what, but calories do count,
17:59 absolutely. And low carbs are not calories free.
18:02 But, that's the low down on net carbs.
18:06 Well, on top of that, also they're very expensive.
18:10 I don't know about you, but if you look down
18:12 the isles in the supermarkets now you'll see
18:13 there's isles and isles of all these low carb foods.
18:16 And these low carb foods have knocked
18:18 they had bumped prices up for
18:20 three, four and five dollars.
18:22 That's true, for the items. One again,
18:24 I guessed they figured since we can't use those
18:26 words that you've got using the scientific data,
18:28 than what's going to happen is?
18:30 Yes, see people won't do the correlation.
18:32 They got a label, they got a label.
18:33 And the net carbs is not approved by the FDA,
18:34 okay so they are of free will, okay well,
18:37 there's another product on the market,
18:39 okay is called splenda. Oh splenda alright now,
18:41 so that's in a lot of these new products too,
18:44 okay so, explain that to us.
18:45 Quickly because time is running out okay,
18:47 number one, sweeteners are come into two categories
18:51 nutritive sweeteners and non-nutritive sweeteners.
18:57 Now, nutritive sweeteners they have something
19:00 that give more functional properties
19:03 to foods, nutritive sweeteners, chemical
19:06 and anti-oxidants physical functions to the foods.
19:11 Splenda is a non-nutritive sweetener which
19:16 means that it gives no functional properties
19:19 to foods at all it is purely absorbed,
19:23 it passes right through and goes out
19:25 into the feces and the urine.
19:27 So, what happens is that a company will
19:30 take out sucrose sugar, replace it
19:34 with splenda sucralose.
19:38 And then they put in the label, low carb,
19:42 jack up the price, and then you buy it, splenda.
19:47 Okay, okay now, now you know.
19:50 Now you know and now you know
19:51 to leave those things on the shelf.
19:53 So, God's original diet is the best,
19:55 God's diet is always. Closer we get to our
19:57 plant based diet, is the best way to go.
20:01 Read in word of God is the name of the game,
20:02 that's right. Well I guess you say,
20:03 it's time for the kitchen. I guess you say it
20:06 are we gonna fix a food item that you can
20:09 actually eat and the answer is yes.
20:11 We're gonna be doing a
20:12 sugarless apple pie so stay by.


Revised 2014-12-17