Help Yourself to Health

Food In Relation To Aging

Three Angels Broadcasting Network

Program transcript

Participants: Agatha Thrash, Don Miller


Series Code: HYTH

Program Code: HYTH000178

00:01 Hello, I'm Agatha Thrash, a staff physician
00:04 from Uchee Pines Institute... and very interested in foods!
00:08 We're going to be talking about some foods that will help you
00:11 to be in the very best of health and to ward off
00:15 the aging process... as much as it's possible for you to do
00:18 in the surroundings of your life having to do with your
00:22 genetics and the accidents that you've had
00:25 and the lifestyle that you keep.
00:27 And so, we hope that by presenting this,
00:29 you will be much blessed and so we hope you will join us!
00:53 Welcome to "Help Yourself to Health"
00:55 with Dr. Agatha Thrash of Uchee Pines Institute
00:59 And now, here's your host, Dr. Thrash
01:03 Nutritionists and physical therapists, and
01:09 physical trainers, coaches, and people who teach
01:13 physical education in high schools and colleges
01:16 are ALL talking about how we can avoid the aging process.
01:21 And, of course, some of the ways that we age
01:25 includes our muscles, our skin...
01:27 That's of course something that we are very accustomed
01:30 to seeing... the wrinkling, the graying...
01:34 Those things we see quite a lot,
01:36 and we're accustomed to seeing those.
01:37 But then, there are some things like brain-aging,
01:42 heart-aging.
01:44 We aren't accustomed to seeing those.
01:46 We don't SEE the wrinkles on the heart.
01:50 We don't SEE the graying that might occur in the brain
01:54 We don't see these kinds of things, and so we tend to think
01:58 that these organs are free from the aging process.
02:02 And, since they tend to work pretty well,
02:05 no matter what kind of lifestyle we have,
02:07 except maybe if we lose sleep, or if we get overtired,
02:11 then we know that these organs aren't functioning well
02:13 But otherwise, we tend to think that they're merrily
02:17 going on their way being healthy no matter what we do.
02:20 But that just isn't the case.
02:22 The way we eat, the way we exercise, the regularity we have
02:26 ...even cleanliness and orderliness in our surroundings
02:29 all of these things tend to affect us and
02:33 encourage the way that we age.
02:35 And so, we'd like to talk with you about some things
02:38 having to do with foods first,
02:40 and then we'll talk about some other things having to do with
02:43 the aging process.
02:45 So I have with me today, Lidia Seda,
02:47 who is going to help me talk with you about foods.
02:50 And, I am SO glad that you came here because you
02:54 brought this nice dish with you and I want to hear about it
02:57 What do you have here?
02:58 Well, basically, this is what's called a haystack,
03:02 or some of you may know it as a taco salad.
03:04 It has corn chips and beans and a salsa, guacamole
03:10 and a sour cream dip as well.
03:12 The nice thing about all these ingredients is that they're
03:15 fat-free, have fiber, and also one important
03:20 thing that can help against aging... is melatonin. Um hm
03:23 Melatonin actually is a powerful antioxidant
03:27 and what they have done in experiments with mice...
03:30 They have taken 2 different groups of mice
03:33 They have placed them under very stressful situations
03:36 They have injected them with some very dangerous
03:39 viruses... but one group they injected with melatonin
03:43 and one group, they did not.
03:44 What they found after 30 days, was that the group that had
03:48 not been injected with the melatonin, 92% of them died
03:53 and only 16% of the group that had been injected with
03:58 melatonin died... Um hm
04:00 So we can see that melatonin guards against, not only aging,
04:04 but actually helps to guard the health and keep us healthy.
04:07 Now, 2 things about this dish I want to ask you about.
04:12 First, you said it was fat-free... Um hm
04:15 You mean no free fats... Exactly, exactly
04:19 Because I can see these corn chips, well they're baked
04:23 Those were baked...
04:24 They're not fried... Exactly
04:25 But corn has oil in it. That's true
04:29 That's good... and it's a good oil... Um hm
04:32 I like the corn oil... that's a good oil for humans.
04:34 And then I see a layer of beans.
04:37 Is that what you put on next? Exactly
04:39 Beans have a nice oil in them.
04:42 That's good too.
04:44 And then, I see the guacamole.
04:48 Guacamole is made from avocados... Um hm
04:52 And that has some delightful fats in it... Exactly
04:57 They taste good and, of course, they are very good quality...
05:00 Good for the human being.
05:02 And then, what kind of dressing is this on top?
05:05 That's a sour soy cream. A sour soy cream!
05:08 Okay so soy also has some fat in it unless it has been defatted
05:12 Now, you know, there are tomatoes, and there are some
05:16 peppers and, even they, have a little fat in them...
05:19 it's not very much.
05:20 Even lettuce has some fat in it and apples have a little fat.
05:25 So we can't get away from fat and there's probably
05:28 not much of a diet called a "fat-free diet. "
05:32 But when a nutritionist says a fat-free diet,
05:36 it means they just haven't added any...
05:38 Exactly... There are no oils in this
05:41 Not even olive oil has been placed in this.
05:44 Because all those fats are concentrated fats... Ah ha
05:46 Corn oil, olive oil, even though they are vegetable based
05:49 it's still a concentrated oil.
05:51 Even though, overall, they are healthier than, let's say, lard
05:55 which is a saturated type of fat.
05:58 Yes, we certainly would want to stay away from lard.
06:01 It's most unhealthful.
06:02 Now, you mentioned melatonin, and melatonin in foods
06:07 is maybe a new idea...
06:09 So, we know that melatonin is a little bit in corn,
06:13 tomatoes... it's a good bit in tomatoes
06:16 And there's something here that it has, that we don't have
06:20 actually in this recipe but oats are very high in melatonin.
06:25 What other foods are high in melatonin?
06:28 All the grains are also high in melatonin
06:31 as well, especially barley is one of the highest as well.
06:36 And something else I would like to share with our audience,
06:39 is on flavonoids.
06:42 Flavonoids which are high in grapes and many individuals
06:47 think that when they drink wine,
06:49 and they get some of the benefits from wine,
06:51 that they're getting it because of the wine because of the
06:54 fermented product.
06:55 ACTUALLY, the benefits they're getting are from the grapes.
06:58 They have the flavonoids.
07:01 They are potent antioxidants... even more so than vitamin E.
07:06 So, Dr. Agatha, when individuals drink wine,
07:09 the wine is not going to keep them youthful.
07:13 Actually the alcohol, the fermented product can
07:15 actually deter certain organs from working as well as they
07:19 can, but the GRAPES can actually work against
07:22 free radical formation.
07:24 Now, I would rather have my grapes in the fresh form
07:28 like I had them this morning for breakfast.
07:30 And I can tell you, also, that grape juice is a great
07:36 improvement over wine.
07:37 And it has so many things in it that can be beneficial
07:40 to the body and can protect it.
07:42 Now, Lidia, if I wanted to get recipes for this,
07:46 is there a recipe that you have for it?
07:49 Well, if anyone is interested, what we'd like you to do is
07:53 to go to your computer online:
08:05 Press links and go to... Uchee Pines
08:11 and you'll be able to get these recipes.
08:14 Well that sounds very encouraging and
08:16 I'm very happy that I can do that.
08:18 Now, we age in different ways and I'd like to show you
08:23 something here... that I think can be helpful to us
08:26 to capture the importance that we can see in being very
08:34 careful about the food that we eat.
08:36 I'd like to show you here, a section of a human brain
08:40 This comes from my museum, and I have these glass rods
08:46 so that I can hold it better without having to touch it
08:49 because it's been fixed in formalin
08:52 and so, I'd like to show you just the gray matter
08:55 which you can easily see here on the edge...
08:59 that's the gray matter...
09:00 And then the white matter is that that's on the interior
09:03 that's a little lighter color.
09:05 It's not actually white, although in the fresh brain,
09:09 it looks a lot more white than it does here,
09:12 and the gray part looks a lot more tan than it does here
09:17 But the fixing process sort of makes the colors
09:20 blend a little bit more.
09:21 But you can see in this section, that the gray matter
09:26 is where we do the THINKING part.
09:28 We make all of our decisions here.
09:31 In order for the brain to be able to function,
09:34 it must get EXCELLENT nutrients.
09:37 Now we may think, "Well, the brain principally
09:40 runs on glucose," and that's true, it does.
09:44 But in order to get a FULL complement of everything
09:48 that the brain needs in order to continue to be healthy,
09:52 the BODY generally must be healthy...
09:56 Because the brain is simply an organ of the body.
10:00 And, if the heart is unhealthy, then the brain is not
10:03 going to be as healthy as it could be.
10:05 If the intestinal tract is unhappy, and unhealthy,
10:10 you can be sure it's going to make an unhappy and
10:12 an unhealthy brain.
10:14 If the brain is not healthy and happy,
10:16 then the thoughts are not going to be good.
10:19 And it is the THOUGHT that is the product of the brain.
10:23 So ALWAYS, we need to be keeping in mind
10:26 that the diet, our lifestyle
10:28 ...All of this needs to be of such a nature that it
10:31 can keep us in the best of health.
10:34 Now, one thing that a lot of Americans pay little
10:37 attention to is that of the fats that they eat
10:40 and the rancidity of them.
10:42 As Lidia showed you, in the food that she showed to you,
10:47 that you can have a diet that does not have rancid fats in it
10:51 for the most part...
10:53 Although grains can become rancid even on your shelf,
10:56 or even in the grocer's shelf.
10:59 So, you need to be careful about grains that they are fresh
11:02 ...they haven't been stored for years, and that they don't
11:06 have rancidity already.
11:08 And, maybe I could have Don Miller to talk with you
11:13 some things about the antioxidant process
11:18 and the rancidity process.
11:20 Well let me ask you a question first, Dr. Thrash...
11:21 How do you know if a fat is rancid?
11:23 Well, there are several ways.
11:25 One way... you can smell of it.
11:27 Another way... is you can ask how old it is.
11:32 If the grocer says, "Well, this is a common item that I have,
11:36 I keep it here all the time. "
11:37 And you look at the package and it looks as if it's old...
11:40 that may tell you something.
11:42 If you have had it in your own house and it's been
11:46 NOT under refrigeration and it's ground,
11:50 you can be pretty certain that it's rancid.
11:52 If it's 6 months or a year old, you can KNOW that it's rancid.
11:58 ...Like flour or nut meals...
12:02 I'm not very happy with nut meals.
12:05 They're very inexpensive but I wonder if they're not
12:09 expensive in the long run
12:11 Because by the time we get them, they may be rancid already
12:15 which means that they are not going to be good for us.
12:18 Now, one thing that I do when I'm at the store...
12:20 If I'm going to buy something and I'm unclear about
12:23 whether it's rancid, I go ahead and pay for it
12:26 ...then I just open the package and I sniff.
12:30 And if it is rancid, I just take it back to the cashier
12:34 and I say, "Dear, this is rancid. I just bought it
12:39 from you. Here it is on my ticket.
12:42 I either want a refund, or I want to exchange it
12:45 for something that's not rancid. "
12:47 That saves me a trip back...
12:49 And if I take it home and I put it on my shelf,
12:52 there's a greater likelihood that I will serve that.
12:56 Than if I deal with it there in the store...
13:00 because to take it back a day or so later,
13:03 it's another trip to the store.
13:05 We frugal types don't want to throw things out, do we?
13:08 No, we don't like to throw things out.. that's a good point
13:11 Not only don't we want to throw things out,
13:13 but I'm the type that doesn't want to take it back either.
13:16 And so you're stuck in that dilemma...
13:18 And I have often opened up a bag...
13:20 Basically, if you're buying a processed food,
13:24 and if you look in the ingredients and it has some
13:26 type of fat in it, there's a good chance that it may well be
13:29 rancid and one sniff will tell you.
13:32 Now, there's a good clue to tell you if something has been
13:35 heated, because there are a couple of ways
13:37 of making your fats very bad for you...
13:39 Basically turning it from a "cis" fat into a "trans" fat.
13:43 Now, those are interesting sounding words.
13:45 Basically, all that means is the alignment of the hydrogen
13:48 molecule to the carbon molecule.
13:51 And, you know if it's been heated basically
13:55 if it's been fried food.
13:57 Fried foods are all heated fats and many times you don't know.
14:00 As a matter of fact, the oils that you buy in the store
14:03 for the most part, have been heated...
14:04 and they go through a horrendous process of refining.
14:08 They go through caustic things.
14:09 As a matter of fact, they go through...
14:11 One product in their refining process, which is equivalent
14:15 to what we use what we call Drano in the drain.
14:18 They add it to the oil, then they take it back out of the oil
14:22 to try to keep it to get a longer shelf life
14:25 because that's the name of the game...
14:27 Not HEALTH but SHELF.
14:29 We want a longer shelf life...
14:30 and quite frankly, I want a longer HEALTH Life
14:33 and so, I would like to stay away from
14:35 these particular products...
14:36 So we try to stay away from things that have fat already
14:39 added to them.
14:41 The GOOD fats are things like flaxseed oil, and walnuts
14:47 are very good forms of fat.
14:49 Now, Dr. Thrash talked about nuts and getting nut meal...
14:54 How long ago was that nut ground up and made into
14:57 meal before you have it on your shelf?
14:59 I often find, if I eat nuts that have been taken out
15:03 of the shell... because you see, God knew all about these fats
15:05 God is NOT surprised, Dr. Thrash, about nuts
15:10 And so, how does He package them?
15:12 He packages them in an airtight, light-tight container.
15:17 So we don't want cracked nuts then... Don't want cracked nuts!
15:20 I often... you know, you go to the store and you spend
15:22 all that money for cashews or walnuts...
15:25 and you take that first bite, and you say,
15:27 "It doesn't taste right and it's rancid. "
15:30 And it takes a lot of... inside of me to dump them out
15:34 because nuts are very expensive nowadays.
15:37 God realized that a nut was a concentrated nutrient
15:42 He realized that the fat inside the nut was quite necessary
15:45 for us, but He put them inside of a shell...
15:48 And like I've just said, the shell is airtight and it's
15:52 light-tight.
15:53 And there are 3 enemies to fats...
15:55 One is light, one is air, and one is heat
15:59 And as soon as we separate oil from its constituent
16:03 coating, it's exposed to the light and it's exposed to oxygen
16:08 You can take an ear of corn and squeeze it all day long
16:11 and you will not squeeze oil out of there
16:14 But once you have extracted the oil usually through a
16:17 high-speed auger system, from the corn,
16:20 it's exposed immediately to air, it's exposed immediately
16:23 to light... and at that point, it starts to become rancid.
16:27 And so REALLY, the BEST thing to do is start moving away
16:31 from using fats... visible fats to bottled fats.
16:35 And if you're going to buy bottled fats,
16:36 get it in the dark bottles.
16:38 These clear glass bottles... and you let them sit there
16:41 on your counter... being exposed to the light
16:43 Now what they do... to keep those from going rancid
16:47 is they hydrogenate these things.
16:48 They infuse it with hydrogen which then makes it even
16:52 worse for our bodies.
16:54 Look at statistics...
16:55 Today, nearly one-half of people in this country, Dr. Thrash,
16:59 die of a coronary vessel disease... A BIG killer.
17:05 In 1900, 1 in 7... Um hm... There's been a big difference.
17:10 Nowadays, we have a lot of cancer...
17:13 Basically, almost a third of people will die of cancer.
17:17 Go back to 1900, 1 in 30 were dying of cancer.
17:20 We have seen that the exposure to these altered fats...
17:25 these hydrogenated fats, these trans fats
17:28 increase cancer and increase coronary artery disease
17:32 and atherosclerosis.
17:35 Basically what happens, when we take in a trans fat,
17:38 an altered fat, it RAISES the cholesterol in the blood
17:42 And if we're eating a cholesterol diet,
17:45 then it raises it even more.
17:47 Even a vegetarian diet will raise it 15% somehow stimulating
17:52 our liver to produce more cholesterol...
17:54 And it will shoot up the triglycerides by 47%
17:58 And this extra fat in the body will find ways to accumulate
18:03 on the artery walls, which is atherosclerosis
18:06 and this is going to lead to coronary artery disease.
18:09 And so, really, the best step is...
18:13 Eat the nuts... and because of the fact that they're
18:16 concentrated, because of the fact that their oil so
18:19 easily becomes rancid...
18:22 Buy it in the shell and that way it's a little bit harder to
18:26 overeat on nuts.
18:28 As a matter of fact, I seem to find this in my experience...
18:31 The higher the fat content of a nut,
18:34 the harder it is to get into that nut!
18:36 A Brazil nut, it's tough...
18:38 You're not going to put that thing in your
18:39 mouth and break it open.
18:40 And then you take a Macadamia nut, Dr. Thrash
18:42 I've lived in Hawaii... those Macadamia nuts,
18:44 you've got to break them open with a hammer!
18:46 And you'll be tired before you overeat on Macadamia nuts.
18:52 Well, it sounds as if that would be the ideal.
18:55 To take your nuts in the shell in that way.
18:58 Now most of us, like myself, I'm not likely to buy
19:04 nuts in the shell, except I have a pecan tree,
19:08 so I'll have pecans in the shell,
19:10 and sometimes I'll buy peanuts in the shell... I like that.
19:13 But almonds, I always buy them shelled.
19:16 But I want to be certain that they are whole... Um hm
19:19 And I also want to be certain that they are this year's nuts,
19:22 and not last year's nuts.
19:24 You know, another way that you can tell that they are
19:26 fresh nuts, is if they have not been toasted.
19:31 If you buy them raw and you toast them in your own oven
19:35 that's another way that you can tell that they are
19:38 probably fresh...
19:39 Because once they start to go over-the-hill, then
19:42 the nut is likely to get toasted because then you can't tell
19:49 so well that it's over-the-hill with its rancidity.
19:53 So, that's another thing that can protect you
19:55 But just always know that the more it has been broken
19:58 or ground, the more likely it is to start having some rancidity
20:04 Now, Don Miller, I think may also know something about
20:09 cholesterol.
20:13 Are there certain fats that will balance your fats inside
20:16 your body?
20:18 Well I've mentioned some of the "cis" fats like the flax oil,
20:22 like the walnuts...
20:23 And of course now, you're going to find, in the media today,
20:26 they're telling you to eat oil from a cold-water fish.
20:30 We find that these cis fats WILL lower cholesterol... Ah ha
20:34 But as I have learned, over my years of study about the
20:39 accumulation of toxins in fish,
20:41 I'd rather not squeeze a fish and get its oil out
20:43 So, I'll stay with the flax oil.
20:45 But even the flax oil, the best is going to come in a
20:49 dark container, completely opaque...
20:51 and you store it in the refrigerator because, again,
20:53 it is the HEAT and that's where you talked about the heating
20:57 of the nuts... toasting the nuts in the store somewhere
21:00 ...that has made it into more of a trans fat too.
21:04 So any kind of toasting that we do,
21:07 we want it to be lightly done...
21:09 Lightly done and VERY, VERY, lightly done
21:11 As a matter of fact, the way I sometimes do it...
21:13 if I'm going to toast a nut,
21:14 Although, you know, toasted nuts is an acquired taste too
21:18 We get used to a toasted nut, when a raw nut is just as good.
21:22 It's once of those wonderful foods you can eat raw.
21:24 But I will take, sometimes, a hot air popcorn popper
21:27 and put some nuts in there and I'll turn it on
21:30 And when I hear the first crack, I stop it and dump them out.
21:35 It's heated up just enough that what it's doing is
21:38 heating up the oil and the moisture content
21:40 just like popcorn will explode because of the moisture content
21:44 a nut will just... you'll hear CRACK once.
21:47 The first one that cracks, it's out of there.
21:49 Or put it on a tray, about 200 degrees
21:52 for a couple of hours... it will toast it just right
21:54 But I don't toast up enough for a week. Um hm
21:57 I toast up enough for right now.
21:59 Well that's good.
22:00 And I thank you very much, I appreciate that.
22:02 Now, there are so many things in our kitchens that will
22:08 SLOW DOWN this oxidation process.
22:11 I'll just mention a few, like turmeric.
22:13 Turmeric has that ability to cause some slowing down
22:19 of the oxidation process
22:20 And so does pycnogenol and various phytosterols.
22:25 Pycnogenol is from grapeseed and many of the phytosterols
22:31 are from things like apples cherries, nuts and whole grains
22:38 And the emphasis should be on the WHOLE grains.
22:42 The already polished and nicely packaged white grains have
22:50 lost most of their protective value so far as being able to
22:55 slow down the aging process.
22:57 Then olive oil... a lot of research is being done on
23:01 olive oil today or olives.
23:02 And they are much better at slowing down the aging
23:08 process than we have known in the past.
23:11 So, we should take a bit of a moderate view on olive oil
23:15 It should not be heated high because that causes
23:19 some serious problems with it.
23:20 But if we are very careful about the way that we treat olive oil
23:25 a little bit of it can be used.
23:27 Of course, no oil should be used in heavy quantities.
23:31 Then, I showed you the section of the brain...
23:35 The brain, itself, is susceptible to
23:38 gluten sensitivity.
23:40 Now gluten is present in rye, wheat, and oats
23:46 And these are the so-called gluten grains and barley
23:50 And these grains can cause the susceptible person
23:55 to have a sensitivity.
23:57 And a brain sensitivity is a very common thing.
24:01 And individuals may have various kinds of problems
24:05 with the brain and with the nervous system because of
24:09 the gluten sensitivity.
24:10 There are other manifestations of gluten sensitivities
24:16 such as an acne-like rash, or a gastrointestinal problem.
24:20 Now here's one on guar gum and there are some cautions
24:27 on that, and if you use guar gum in your kitchen,
24:31 you should probably check those out on the internet.
24:34 Here's one on daidzein and genistein which are very high
24:39 in soy but also present in a number of other
24:46 vegetarian foods.
24:47 And these tend to slow down the aging process for bones.
24:52 We're very happy to know that because bones can become
24:56 aged at a more rapid rate than other organs of the body
25:01 So we want to be able to SLOW DOWN this aging process...
25:05 So the vegetarian cuisine, even though it may not be as high
25:09 in calcium as other cuisines might be,
25:13 because of a HOST of other nutrients present in plants,
25:19 we don't have any problem keeping a vegetarian woman
25:23 with firm bones... especially if she will add
25:26 to a good vegetarian routine...
25:28 Also, plenty of good quality exercise.
25:32 The lowly soybean, both the tiny, little, round ones
25:37 that are usually used to express the oil,
25:40 as well as the nice, large greener ones, the soy limas
25:45 which taste so buttery and good...
25:47 These are now under a great deal of research
25:51 and you may hear both positive and an occasional negative
25:57 voice on soy
25:59 But to me, it seems that the negative voices on soy
26:03 may have some kind of bur under their saddle
26:08 that I don't quite understand.
26:09 Because some of the same things that they say,
26:12 a lot of main research done well is saying the very opposite.
26:19 Here is a very nice research paper that shows that it will
26:25 lower the lipid content of the blood and it will also
26:29 improve the quality and the functioning of the lining cells
26:34 of the arteries.
26:35 Now, if you've studied this at all, you know that the lining
26:39 cells of the arteries are KEY to many of the functions
26:46 of the blood vessel and also the KEY to many of the diseases
26:51 of the blood vessels...
26:53 So it's very important that we know about that.
26:56 Now, we also know that in the vegetarian diet,
27:00 there may be a downside...
27:02 Because, not a lot of B12 is present in the vegetarian diet
27:08 The person who is a vegetarian might become B12 deficient.
27:12 So they need to check themselves for homocysteine,
27:16 which can increase your risk of getting heart disease and
27:20 Alzheimer disease and cancer,
27:22 and also methylmalonic acid, which is an evidence
27:26 that you don't have enough B12.
27:28 And if you do have low levels of B12,
27:33 then this can be supplied by a pill.
27:37 It isn't necessary for you to eat a dangerous food
27:40 just because you have a low level of these.
27:43 There's SO much written today that helps us to know that
27:47 the original diet that our Creator gave to us
27:50 is still very much a protective diet.
27:53 May the Lord bless you!


Revised 2014-12-17