Why Quitting Sugar Could Save Your Life - ENCORE

Coming up on this episode of the Dr. Hyman Show. There are certain foods that trigger you to want to eat more, and trigger you to not satisfy your appetite, so that when you eat, you don't feel full, so you want more. This time of year can be packed with connection and joy, but it can also be hard in our health. Stress goes up, sleep goes down, and we often feel tired, tense, or overwhelmed. One, simple reason why. Most of us are deficient in magnesium. Magnesium is involved in energy production, calming the nervous system, regulating mood, relaxing tight muscles, supporting digestion, and improving sleep quality. But most magnesium supplements only include one or two forms, which your body can't fully absorb. That's why I take magnesium breakthrough from bioptimizers. It includes all seven essential forms of magnesium, so it gets into your cells where it actually works. I take it every night to support deep sleep and help my body manage stress, especially this time of year. If you want to feel calmer, sleep better, and support your overall health during the holidays, I highly recommend trying it. Just go to bioptimizers.com, slash hymen, and use code hymen to get 15% off your order. Before we jump into today's episode, I want to share a few ways you can go deeper on your health journey. While I wish I could work with everyone one-on-one, there just isn't enough time in the day, so I've built several tools to help you take control of your health. If you're looking for guidance, education, and community, check out my private membership, the hymen hive, for live Q&A's exclusive content and direct connection. For real-time lab testing and personalized insights into your biology, visit FunctionHealth. You can also explore my curated Doctor, trusted supplements, and health products at doctorhymen.com. And if you prefer to listen without any breaks, don't forget you can enjoy every episode of this podcast, Add Free with Hymen Plus. Just open Apple podcasts and tap Try Free to start your seven-day free trial. The sugar contains glucose and fructose, and these are two different sugars that are bound together to make table sugar or sucrose. And it turns out that fructose can activate a biological switch that tells a person or sets off a program to gain weight. So when you eat sugar, you're actually triggering this biologic process to gain weight. At the same time, sugar tastes really good. We have these sweet taste buds that really like sugar. And we're eating a ton of sugar. And high-food dose carcinvers, you know, like 15% of the diet. And then it's being put in all these foods. So it can be a real menace. And what's really interesting about sugar, just as an aside, is that if you take an animal and you genetically alter it so it can't taste sweet or it can't taste at all, it's still like sugar. It loses its flavor or desire for artificial sugars, but it still will seek out foods that are realy. That's fascinating. And they'll still get fat from this sugar, even though they can't taste it. That's amazing. So this fat switch you're talking about is quite interesting. And what do you mean when you say fat switch? It literally is there some kind of metabolic switch that gets turned on that makes a store fat and gain weight. And how does that work? Yeah, so this was one of our kind of big discoveries. I know. So everyone knows that obesity is linked with eating a lot of calories, bad foods. And one of the classic theories is that it's driven by the fact that we eat too much and we exercise too little. And so there's excess energy that we end up eating that is not used and that gets stored as fat. And so when this hypothesis came out in the 1920s, it was, we were the ones to blame because it's over nutrition. We're eating too much, we're exercising too little, all the da da da da. But we now know. It's a big thing. It's a big thing. Yeah, it's a big thing. It's a big thing. It's a big thing. Yeah, absolutely. Exactly. So quit eating, you know. Why are you getting such a big plate of food? You know, don't go back for seconds. You know, it's your fault. Exactly. Exactly. You're taking the escalator when you should be taking the steps, you know. And so this has been the classic teaching. But it turns out that there are certain foods that trigger you to want to eat more and trigger you to not satisfy your appetite. So that when you eat, you don't feel, you know, you don't feel full. So you want more. And there's certain foods that actually will reduce your, how much energy you have. So it will actually make you drop your energy metabolism. So the formula is the saying that you end up eating more and you exercise less. But the issue turns out not to be because it's your choice. It's because you've eaten specific foods that activate the switch. Yeah. So your work is sort of very similar to Dr. David Ludwig's work. So the whole idea that it's our fault or overweight is one that is promoted by the food industry, by the government, by most doctors, and certainly most nutritionists, which is really about this whole idea, the energy balance hypothesis, which is all about calories and calories out. And what you're saying, what I hear you're saying, what Dr. David Ludwig who's been on the podcast is saying, is that it's actually the quality of the calories that matter and the information in the food that matters and that not all calories are created equal. No, 100% right. We know we know this kind of, you know, if you ask a fifth grader, if a thousand calories of soda, or a thousand calories of broccoli are the same, they would go, no. But if you, and I'm, and I'm by the way, I'm just, I'm asked this question to the vice chairman of Pepsi. I said, okay, who by the way was a diabetic. I said, I said, look, I said, I said, let me ask you this, if I, is a thousand calories of Pepsi, it's same as a thousand calories of almonds, when you eat them, he's like, yes. I'm like, okay. So, you know, this, this is a great narrative if you're selling junk because it just, it just all about moderation, right. There's no good or bad calories. It's all about moderation. It's all about exercising morning and less. What you're saying is that there's a different biological imperative, which is that our bodies are designed to store fat under certain circumstances, which is a great adaptation to scarcity, but we have a problem of abundance. We don't have scarcity anymore. We have on every corner, in every gas station, in pretty much everywhere we look, there's an over abundance of food. And so, what is happening with this ancient mechanism? Tell us exactly how it works. When we eat sugar, we slurm metabolism, and we actually want to exercise less, because we slurm it down. Exactly. So, it turns out that normally, animals will try to stay at a certain weight. They don't want to gain a lot of weight. They, and they'll maintain their weight. If they eat more one day, less the next, if they exercise more one day, they'll exercise less. So, they try to keep their weight normal. But there are some animals that really do want to gain weight. And those animals will gain weight by, you know, like in preparation for hibernation, for example, like when the winter is coming, and they know there's not going to be much food around. So, these animals will suddenly, you know, they'll be regulating their weight, find for most of the summer, and then some time in the fall, the sun they start to eat a lot more. And they will eat thousands of thousands and thousands of more calories. A bear will start gaining 10 pounds a day. And I mean, it's just, it goes crazy. And the animal will stay hungry and thirsty and go foraging for food. And that's actually part of this behavior, it will be spots. And then they'll start storing fat. And they do it by both synthesizing more fat, but also by breaking down the burning of fat. And so the fat starts to accumulate. And they will become insulin resistant as part of this. And it's actually a survival mechanism. Because, you know, it keeps the glucose elevated in the blood, which the brain likes because the brain doesn't really need a lot of insulin for it to work. Whereas the muscles really do need insulin. So by making the tissues resistant to insulin, the glucose instead of going into the muscles is stained in the blood and it's good for the brain. So it helps shut the glucose from where it would be used muscle to the brain. So insulin resistance is part of this survival response. Blood pressure goes up, you know, because they want you to have strong circulation in this kind of setting. And so all this happens. And we know it in humans has the metabolic syndrome. But it's actually something that long distance migrating birds do before they migrate. It's animals do it before they nest. And it seems to be like triggered. So, you know, our big insight, first one was that there was this trigger that created this. And so, and that's what you call the fat switch. Yes, a biologic switch. You know, I also call it the survival switch when it's for these animals because it's the same thing. And naturally it's there to help you survive. But when you're chronically activated it becomes of that switch. And yeah. Yeah, it was a funny. I remember going to Admiralty Island my daughter years ago on a kayak trip in Alaska. It was where they had the greatest density of grizzly bears in the world. And they were fishing for salmon. They were watching them. It was this one little postage area, postage stamp area you could stand on with the guy with a shotgun. And when the grizzly bears were all over and they were just chowing down on the salmon. And, you know, and then they go up into the mountains and the end of the summer and they just chow it on the berries and they gain 500 pounds. Yes. You know, and unlike the game of thrones for us, winter never comes. Winter never comes. So, we just keep storing and then winter never comes. And we just keep in this process. And I think, you know, I think the other thing that I sort of happens is that if we eat the wrong food, we're hungrier. And I want to talk to you about this because, you know, I remember this study with I think, Kim and Hall did where he looked at people ate ultra processed food versus the whole foods. And they can eat as much as they want to buy. There was two groups or I think they were they were cross over study. And they actually found that the people who got to eat the ultra processed food ate 500 calories more a day. Now, in a week, that's gaining a pound a week. In a year, that's 52 pounds of extra weight. Simply by eating processed food, which is 60% of our diet. This is the problem, right? It is a big problem because processed food is often filled with sugar. And it's also filled with salt. And I know we're going to talk about that later because it turns out that this fructose pathway can be activated by many different foods. So it's not just the sugar we. So, but anyway, so yes. So what our discovery was was that this switch is activated by fructose. And when we gave fructose to animals, they got the very exact switch. They start foraging, they get hungry, they're thirsty, all the things that we talk about in the bio-logic switch. And so fructose turned out to be it. You know, one of the big questions we asked, you know, was is the weight gain because they're eating more? Is this energy balance? Or is there another thing besides? And what we thought, the way you do that is you actually feed animals the exact same number of calories. So one group gets sugar and another group gets other foods that don't have sugar. And everybody eats the same. And if one guy doesn't eat very much, then all the guys can eat very much. And so we actually did this study multiple times, but one time we did it, there was a little guy that did not eat much food. And so everybody was eating less than normal. All these laboratory rats were eating about two thirds what they normally eat. But one of them was eating a high sugar diet. One was not. And the high sugar diet rats that became diabetic, they all became diabetic. Everyone, they all developed fatty liver. They had fat in their tissues, their blood pressure was high. So this sugar was activating this switch even though they weren't gaining weight because they were on a caloric restriction. I mean, looked at weight. So so the metabolically they were fat, even though they weren't overweight. Right. So weight is driven, it is related to energy balance. So when we measured their metabolism, their resting energy metabolism was lower. So even though they were eating the same amount of food, they were spending less energy. So they tended to be a little higher. They were like 10%, you know, maybe 5% higher in weight. You just said something really important. I want to highlight it and I want to let you continue because what you said was so important. I just want to underscore it, when you eat sugar, your metabolism slows down. Is that what you just said? That's correct. That is mind blowing, right? If you eat sugar, your metabolism slows down. That should have get everybody to pay a lot of attention. Yes, it absolutely does. So you're but it's your resting energy metabolites, actually. So you could, when you're foraging, nature didn't want you to not be able to forage for food because you're, you know, they're worried that, you know, you're preparing for a bad time ahead. So so they want the sugar, you know, the fruit does still allows you to forage. It's when you're resting instead of kind of moving around, like I tend to, you know, jiggle in my seat and so forth, but I'm just sitting because I have a lot of energy, right? But, but you know, when you're eating a lot of sugar, your resting energy metabolism falls. So your net energy metabolism drops. And so even though these rats were eating exactly the same amount, the the one group actually started was losing weight, right? But the other group actually gained a little weight because of that. The sugar group gained a little weight, but it wasn't significant. The bottom line is that the major thing driving weight gain is the number of calories you get. That's what drives weight gain. And so the energy balance people always focus on the weight. But if you look at what the specific calories are doing, this metabolic switch includes blood pressure, fatty liver, fat, you know, and those things and insulin resistance, they're not driven by excess calories. So in other words, it's made other words, your blood pressure, your cholesterol, your blood sugar, fatty liver, inflammation, diabetes, pre-dibities, all are driven by the quality of the food reading, by the quality of the calories. Because in the sense that, you know, we're eating really crappy quality calories, that's what's driving this problem. And you know, what you're saying reminds me of a study that David Littleig did years ago, where he took rats and he better, you know, either high fat, low starch sugar diet, or regular kind of high carb diet, which is what we all recommended. In fact, what we were recommending for the diabetics, we're eating a lot of carbohydrates, which is crazy. Anyway, he found that he had to keep reducing, he had to keep increasing the caloric intake of the low starch sugar rats, the high fat rats, because they were losing too much weight. And then when the end of the experiment is kind of awful, but he opened them up, and the ones who, and they were eating exactly the same calories, the ones who were eating the high sugar diet had all this fatty liver and fat around their organs, and that's like all this visceral fat, belly fat. And the other ones didn't, even though they were eating exactly the same calories, because they were eating high fat, low starch sugar. Yeah. These are 100% right. And Dave Ludwig, you know, that was a beautiful study. And what was the thing? He knows it being, it's not overeating that makes you fat. It's being fat that makes you overeat. That's a flipping everything on its upside down. Yeah, that's pretty cool. I hadn't heard that. That's, yeah, that's really cool. One of the questions we asked, I mean, which was a question that actually Ludwig, so a lot of people say that the primary problem with carbs is that they stimulate insulin, and then the insulin drives the glucose into the, into the tissues, and then that causes the fat accumulation. And that turns out from our research, that's partly true, but it's not completely the story. So what we did is we had animals that could metabolize fructose, you know, normal animals. But we also had animals that we genetically modified so that they could not metabolize fructose. But they could still metabolize glucose, they could still produce insulin, all that kind of stuff. And what we did was we gave them, we gave them fructose, and we could block the effects of fructose in the animals eating fructose. But then we gave them sugar, we gave them soft drinks, high fructose corn syrup. And so when we gave high fructose corn syrup, that contains both glucose and fructose. So we could see which was the more important player. And what we found was that if we blocked fructose metabolism, they still drank a lot of high fructose corn syrup. Because, but they did not get fat. They did not get, they did not get fatty liver. They did not even gain weight very much. And that, they gained a little, but very little. And so that told us that it wasn't really the insulin that caused the obesity. But really it was the fact that the fructose that present in the high fructose corn syrup was really what was driving obesity. Well, this is really a remarkable statement. Because, you know, we, we, and this was like a common belief among nutritionists and doctors, was that, you know, fructose was good for diabetics, because it doesn't raise blood sugar. Right. Right. Exactly. And the other thing about fructose is that, you know, in sugar, in regular sugar, it's bound tightly with glucose. Right. In high fructose corn syrup, it's free fructose. And the high fructose corn syrup may be 55 to 75 percent fructose. We've never seen this before. Now, the other thing is so fascinating about fructose and I want to unpack what, and take us out of the fructose conversation, how works to actually generate fatty liver and some resistance, obesity, diabetes in a minute. But what really struck me years ago is, you know, Dr. Bruce Ames as a researcher, very famous guy. I don't, I hope he's alive, I don't even know. Yeah, I think he's like really old. He writes about aging now. But he basically said that they were doing studies looking at fructose, requiring a lot of energy to be absorbed. And the high fructose corn syrup leads to an ATP depletion in the gut, meaning that the energy source that we need to actually keep our gut intact, preventing leaky gut, was impaired because when you have a lot of fructose in your diet, the energy gets depleted and the little tight junctions that keep ourselves together in our gut, the little lining together, preventing leaky gut starts to break down. So then you get all these proteins from food and bacteria, cramp actually in your bloodstream causing inflammation, which causes even more insulin resistance and more weight gain. So can talk about that and talk about why is high fructose corn syrup so bad? Because if you listen to the, you know, the food industry and everybody else, like, oh, it's just the same, it's all the same high fructose corn syrup sugar, there's no difference. And I wrote an article years ago called Five Reasons Why High Fructose Corn Cip will kill you. Yeah, I remember reading that. No, actually, I have to compliment you, you know, on your knowledge and what you've been doing and how you've been helping people. Oh, thank you really, I really appreciate that. So we actually did studies where we compared high fructose corn syrup to, to sucrose or table sugar and in general, even when you level the playing field by giving high, you know, so high fructose corn syrup is free fructose and free glucose mixed together and sucrose, they're bound together. So one will be absorbed more differently, more rapidly and the high fructose corn syrup. And when we give them so that the high fructose corn syrup is 50% fructose and 50% glucose, and you give exactly the same amount of food that the animals that get high fructose corn syrup will get worse fatty liver. So there's something beyond, you know, it's more than just the fact that there's more fructose, but it's also the problem free fructose. That it's free fructose. The holidays are supposed to be joyful, but for many of us, they're stressful. Between travel, family, busy schedules, and late nights, our bodies burn through magnesium past. Magnesium is responsible for over 600 processes in the body, including sleep, muscle relaxation, mood, and stress response. Most of us are deficient without even knowing it. That's why I take magnesium breakthrough from bioptimizers. It has all seven essential forms of magnesium in one capsule, so your body can actually absorb and use it. This holiday season, give your body what it needs to feel calm and sleep better. Visit bioptimizers.com, slash hymen, and use code hymen to say 15%. Now, for years, you've heard me talk about the dangers of sugar, but what happens to your body when you quit sugar for 14 days? All sorts of stuff can happen, right? Maybe you have issues you didn't even know were fixable by quitting sugar. Maybe you're dealing with chronic stress responses and inflammation or anxiety, panic attacks, maybe hormone imbalances, maybe have acne or maybe you're just tired and lethargic and have brain fog or joint pain or digestive issues, craving, fluid retention. Let's go on and on and on. Now, these are all warning signs that sugar may be harming you or worse that you're addicted to sugar. In fact, studies show that 14% of adults and 12% of kids meet the criteria for food addiction, and just for comparison's sake, about 14% of the total population has alcohol addiction. So it's about the same and be a cat in the kids' it's worse. Now, the good news is that most of the health issues from eating sugar can be completely reversed, and you can break the cycle of addiction in as little as 14 days or less. Everywhere you look, there's added sugar. From blended coffee, stuprotium bars, drinks, dressing, salad dressing, sauces, ketchup, you name it, sugar is lurking every Werner diet even in seemingly healthy foods. Now, we eat today in the modern world about 22 teaspoons a day. Historically, as Hunter gathers, we ate 22 teaspoons a year, and kids now eat about 34 teaspoons a day. That's almost 150 pounds per person of sugar. That's a lot of sugar. And aside from making us inflamed and causing us to gain weight by spiking insulin, which is the fat storage hormone, consuming too much sugar is also at the root of many health problems, including mental health problems. And that's what we're going to talk about today. Moved swings, anxiety, depression, and various metabolic diseases are all consequences of eating a high glycemic or also known as a high sugar and starch diet. Now, in today's health bite episode, we're diving with the research-leaking sugar addiction to poor mental health. And how you can detoxify from excess sugar in your diet is little as 14 days. Now, once you clean up excess sugar and you clean up the refined carbs in your diet, your brain's going to work better, your mental health is going to improve, and as a bonus, your skin's going to clear up and your hormones get back in balance and a whole host of other things. Now, I've done this with thousands of people and I wrote about how to do this in my book, The 10-Day Detox Diet. And I've seen profound results. In fact, there's an average reduction of 70% from all symptoms, from all diseases in just 10 days, plus an average weight loss of 7 pounds and a significant drop in blood pressure and blood sugar. So now let's dive deeper into the data about sugar. How do we reset our body to its original factory settings? All right, so why is sugar consumption so out of control in the United States? Well, 60% of American calories come from ultra-process foods. And what are ultra-process foods? Well, essentially anything comes in a bag or a box or a package, something with a long ingredient list. I mean, these are typically energy-dense foods that are high in calories, but have minimal nutrition value. So they're basically high-calorie low nutrient. That's not good. They're high in sugar, like high fructose corn syrup, dextrose, cane sugar, fructose, any millions of the kinds of names of sugar that we have. They're high in refined grains from enriched wheat flour, sometimes corn. And these are the commodity crops that are put in all these ultra-process foods, and they act just like sugar in the body. I mean, below the neck, your body can't tell the difference between a bowl of sugar and a bowl of corn flakes. Now, the US dietary guidelines recommended six servings of grains per day, which is a lot of half of which must be whole grains. That means the other half can be basically what amounts to sugar. That's crazy. But 74% of Americans exceed that limit for refined grains. So we're way over in terms of what we're eating crackers, pretzels, cakes, cookies, pancakes, breakfast cereals, bread, tortilla pasta, rice, all of it is just stuff that's causing our blood sugar and spike, and it's the majority of our diet. Now, 65% of our calories at 92% of added sugar in the US comes from ultra-process foods. So the one big thing you can do to really drop your sugar content, is just get rid of all that stuff that's made in the factory, right? Factory made foods. We call that a plant-based diet. If it's made in a plant, don't eat it. Basically, added sugars make up about 14% of kids total energy intake, meaning they're eating a lot of sugar about one and every seven calories comes from sugar. Now, school lunches is another huge issue. I mean, it's crazy that we allow sugar in school lunches. That should not be allowed. In fact, it's allowed a lot. In the USDA report, 69% of school lunches, and 92% of school breakfast, meaning this is food where feeding our kids in school, funded by the government, they exceed the limit of the 10% total energy intake that's been set by the dietary guidelines for Americans, meaning they're eating way over that. The average American consumes 17 added teaspoons of sugar are 22. So it's a lot. And sugar-sweetened beverages and coffees and teas actually make contribute up to 40% of the dealing intake of added sugar. So think about it. You're going to get coffee, you're going to get tea, you're having all this stuff, you think it's okay to drink, but it's not. It's just a sugar bomb. I think Starbucks should just be recognized for what it is. It's a sugar dispensing factory, not a coffee shop. Now, 30% of the sugar we eat comes from desserts, sweet snacks, candy, sweetened breakfast cereals, but 70% comes from just regular food. It's in everything, right? Or we're just eating so much people don't realize it. You wouldn't put like 16 teaspoons of sugar in your coffee, but if you drink a 20 ounce bottle of soda, that's what you're getting. That's 64 grams of sugar, which is a lot. The average medium-sized blended coffee contains about 50 grams of added sugar. Again, that's about 14 teaspoons of sugar, 13 teaspoons of sugar. That's nuts, right? You don't put that in your coffee, but that would be what you'd find in a blended coffee drink. An average serving of flavored yogurt contains 16 grams of added sugar, so you're eating yogurt. You can be healthy probiotics, but the truth is that per ounce, most of your sweetened yogurts have more sugar per ounce than Coca-Cola, right? The average serving of packaged salad dressing get this as 6 grams of added sugar. That means you're eating over a teaspoon, about a teaspoon and a half of sugar in your salad dressing. Why should you put sugar on your lettuce? Studies that link excess sugar to poor mental health are really abundant. This is not just my opinion. Again, all the things I'm talking about in this health bite, in all the health bites, are from the pure-view literature, all the references are included in the show notes. Have a look yourself if you don't believe me. It's pretty scary out there, but what I'm saying is actually based in science. Here's a study that looked at a large group of people. It was a meta-analysis of observational studies, so it wasn't cause-and-effect, but it was a pretty impressive study. It gives you things at point in the right direction. They looked at 37,000 people with depression, and they found that sugar, sweet and beverage consumption, was dramatically increasing the risk for depression. Those who drank the most soda had a 31 percent increased risk for depression compared to those who drank the least. Basically, if you're a big soda drink, you're more likely to be depressed. Compared to those who did not drink sugars in beverages, those who drank two cups of soda per day, about 45 grams of sugar, which is 11 teaspoons of sugar, increased the risk by about 5 percent for depression. Those who drank three cans, so you look at the dose response on these studies. The one can bad is two cans of water, so you can't see where the trends going, but those who drank three cans of soda a day, which is 98 grams of sugar, which is like, I don't know, almost 25 teaspoons of sugar, increased the risk by 25 percent for getting depressed. Another study, a prospective cohort study out of Spain, 15,000 Spanish University graduates, show that those in the highest quartile of added sugar intake had an increased risk of depression, meaning those who had the most sugar on their diet. Those who consume the highest amounts of sugar had a 35 percent higher risk of depression. Compared to those who had the highest intake of high quality carbs from whole grains, high in fiber, localized seeming diet, those people had the opposite. They had a 30 percent lower risk of depression, right? So more sugar, more depression, less sugar, less depression. Seems like a trend. Another large prospective cohort study of 70,000 women, postmenopausal women, published in the American Journal of Clinical Nutrition. So they looked at glycemic index, and the highest glycemic index, they mean that the higher the likelihood of food to us to spike your sugar, there was a 22 percent increased risk of depression. If you had added sugars, the added sugars that are added to food, there was a 23 percent higher risk of depression. And refined grains, even wheat, flour, that also was associated with depression. And if you had higher amounts of fiber or fruit or veggies or even lactose, it was significantly associated with lower risk of depression. So sugar and flour, higher risk, whole foods, lower risk. Not surprising. All right. So let's talk about the why. Why does this happen? We're seeing the correlation, we're seeing the connection. People know you get the sugar blues. People understand that that mood and sugar are very connected, even through their own experience. But what's the science behind how sugar affects our brain health, affects our mood, and obviously other things. But you've heard me talk a lot about other things. We're going to talk about sugar and the mood and brain function today. So one is you get reactive hypochalicemia. And we'll talk about that is essentially it's where you get a spike in sugar, followed by a spike in insulin, it then causes your sugar to crash. And then what happens is you overshoot and you get low blood sugar. Now what happens when you get low blood sugar is you get a spike in cortisol, spike in adrenaline, and it helps bring the blood sugar back up. But it also increases the activity of the amygdala. So cortisol will increase the amygdala activity, which is our emotional anxious brain. And it's interesting that the symptoms are pretty obvious for people who have this. But you get cravings for carbs and sugar, just a few hours after eating. That's kind of a mild symptom. You can have like really serious feelings of anxiety, fear, anger, durability, panic attacks. Dr. Jekyll and Mr. Hyde, I mean, people are heard of being hangry, right? I get that a little. Heart palpitations, shakingness, shortness of breath, feeling you're going to faint, like you're going to die, brain fog, fatigue, headaches. And so what happens is when blood sugar drops, it's a life threatening emergency. You got to find food runaway. And I just like a quick stir of guy who was having these panic attacks. And he was like, yeah, every day, the afternoon, I started getting this over when we were feeling anxiety. I start sweating. I can't breathe. My heart's racing. I just feel like I'm going to die. I said, what happens? Well, I drink a can of coke and it goes away. So I think, you know, most of you want to connect the dots between what they're doing and how they feel. So now what happens if you continue to do this, you get insulin resistance. Right? If you keep at me sugar over time and it'll drive your sugar up, your insulin up and high levels of insulin resistance has a really significant negative effect on mood and mental health. And the data is really clear on this. We'll go through the research. But essentially what happens with insulin resistance, you get inflammation in the body and anything that causes inflammation will cause depression or anxiety or mood disorders. So what is the kind of link between insulin and metabolic dysfunction and mood disorders like depression anxiety? Well, our researchers from Stanford, they looked at a nine year study over time in the Netherlands, published in the American Journal of Psychiatry. And they found that those who got pre diabetes during the first two years of the study were more than two times as likely to have major depression versus those who had normal blood sugar. So in other words, when they fall people were longer at a time, if you or more likely to have pre diabetes, you're going to get more depression. Right? So you don't have to have diabetes. Now, they measured the degree or severity of insulin resistance and they use something called the triglyceride H-show ratio, which by the way is available on everyone's test. Your ratio should ideally be one to one. It was more than two to one for triglycerides to H-geyl, you're starting to get into trouble. But if they had a higher ratio of triglycerides to H-geyl, there was an 89% increase in new cases of major depression. Think about that. For every five centimeters of belly fat just on your way is right to take a tape measure. Then that was associated with a 11% high risk of depression. And every slight increase in this one unit increase in their ratio of triglyceride H-geyl. And for every bump in fasting glucose, that was linked to a 37% high risk of depression. So as your sugar rolls up, your insulin goes up more depression. Conservatively, at least one in three people have insulin resistance. But I think it's a lot more. I mean, if you look at the data, one in two people have either prediabetes or type two diabetes by very conservative measurements. If you open up those measurements a little bit and don't just look at deviations from the worst level, right? Like if you're blood sugars over 100 in your prediabetic, well, maybe you don't even have to have 100 to actually have insulin resistance. And so that goes to the 93.2% who are metabolically healthy. So maybe even 90 plus percent have some degree of this, right? One in five adults on top of that have a mental health issue, right? That's a lot. That's 20% of the population. If you have diabetes, you're 20% more likely to have anxiety and you also have more depression. So how does this work? Well, low grade systemic inflammation from any source, when mostly in our case, it's the diet and sugar is the biggest rubber inflammation because sugar is like pouring gasoline on the fire. So the problem with insulin resistance is that it causes low grade systemic inflammation everywhere in the body and the brain. And that causes dysregulation of cortisol, which is a stress hormone, dysregulates what we call the HPA axis, which is the hypothalamic pituitary, adrenal axis regulating all sorts of things that mood. It screws up neurotransmitter signaling when you have too much sugar like serotonin and dopamine. It leads to energy problems in the cell, which you need good energy to have good mood, right? So actually, as far as my case, he means you're able to call good energy all about metabolic function and mitochondrial function and how that relates to our health and mood. Now, the brain relies mostly on glucose as its primary source of energy, but it's extremely energy efficient. It only needs about 60 grams a day to do its job and flooding the brain with too much glucose creates a lot of inflammation, oxidative stress and insulin resistance and at least the depression and mental health issues and even things like Alzheimer's, which now they're calling type three diabetes. So when you have too much sugar, it screws up your ability to make energy and it causes mitochondrial dysfunction, mitochondria really important for neurotransmitter function and production and the release of neurotransmitters in the body. When you have sugar, it also does something really bad. It activates stress responses in the body. So when you look at the data on this, it's pretty clear. David Ludwig, my friend at Harvard, some a lot of work on this and he basically showed that feeding kids isocloric, meaning same calories of let's say oatmeal, which basically turns into sugar in your body or eggs, the ones who had the oatmeal had high levels of cortisol and adrenaline because their bodies were having this perceived stress of eating too much sugar. Now, that's kind of scary. We know that the independent of your mental state that your diet can make you stressed, right? Can increase stress hormones and that is bad for your brain. Insulin also helps regulate neurotransmitters like serotonin and dopamine and also something called BDNF and when you have too much insulin resistance, which is what most America suffering from, it impairs dopamine signaling, which means you don't get the pleasure sensation, which means you want more sugar and great more carbs and it's a vicious cycle. Also stress itself will increase cortisol, just emotional stress and that can cause issues. So you can be that the sugar causes stress or that actually literally stress causes stress and that stress will spike your cortisol and what does that normally do when you have a stressful situation, like you're being chased by a tiger, you want to increase your blood sugar. You want to have all the fuel available so you can run as fast as you can. So that's a good thing. You want to have more adrenaline but not chronically and so you have chronically elevated cortisol in your body from chronic psychological stress that increases your blood sugar and increases insulin resistance and it's a vicious cycle. So if you give someone prednisone for example for an autoimmune disease, they can develop diabetes and they can develop high blood pressure just from the stress hormone that they're giving as a pill and also stress really messes up your gut and gut is another factor that is influenced by our diet and particularly sugar. Now we talked a lot about the microbiome and mental health in the podcast. I've written about this a long time ago in my book, the Ultramide solution. Again, the data has been there for a long time. It's mostly been ignored but I think I'm glad people are talking about it now. There's a whole department of nutritional psychiatry at Harvard where they're talking about metabolic health and the gut health and mood health and uma night who's been on the podcast. We'll link to the show notes there. But just to get into this around mood, you know, when you have a high sugar starch diet, it has a really bad impact on your microbiome. So it changes the composition of bacteria in there to be bad bugs. Those bad bugs reduce the abundance of good bugs which do good things and the bad bugs do bad things and that creates inflammation, leaky gut, yeast overgrowth, bacterial overgrowth, all that can lead to mood swings, irritability, depression. There's something called the bacterial endotoxin. So we have too many bad bugs. It produces the toxins that basically get into your system through a leaky gut and that triggers your immune system to create inflammatory response and that impacts the brain. It also makes you more insomnia resistant. So it creates a vicious cycle. So gut health is extremely important for brain health and for mood health. And when you look at the data on this, it's very compelling. Leaky gut, which we used to get laughed at for talking about, it's now well recognized, increased intestinal permeability. But it's been linked to things like anxiety, depression, schizophrenia, and lots of other mental illnesses. And it's actually fixable. Okay, so we know that we're all eating too much sugar. We know that sugar is linked to mental health issues. We know that the mechanism is there through inflammation and some resistance and and gut dysbiosis and mitochondrial function. Great. Now what? Well, you can do a sugar detox. That's what you don't have to take my word for it. You don't listen to me. Your body is the smartest doctor in the room. It'll tell you what's working, what's not working. And listen to your body. It's very smart and listen to how you feel. I encourage everybody to do this. It's why I wrote my book, The 10-day detox diet. I think 14 days is a little longer. And I encourage you to do that a little longer just to see what happens. But let's talk about how to do it. First thing is you've got to get rid of all the flour sugar, right? Get rid of all the high glycemic foods. Get rid of all the added sugar. Get rid of pralcho process food. Stop all the refined flowers, refined wheat flour. Gluten, all those things. Get rid of those. My joke for bread is if you can stand on it, it doesn't smush, you can eat it. It was in Germany and they had these meat slicers in the house. I'm like, what are that for? It's a slice of bread because it's so dense. It's made from whole grains. It's not made from flour. It's made from actual rye and grains. So you have to cut it with a meat slicer, like a deli meat slicer. I encourage also people to get rid of all the liquid sugar calories. Those are the worst sugar-screen beverages, teas, coffees, energy drinks, new name, it, juices, just eliminate all that. And what do you eat? Well, real whole food. What I've been talking about for years, you can do the 10 to 10 detox, which is a little more extreme, but essentially, they're blood sugar balancing foods. And the way to do that is start with protein at every meal. A bit, not a huge amount, but about a palm-sized portion and depending on how big you are, it's a different size, right? If you're chakilonial, it's different than if you're natte-comonichi, who you probably don't know who that is, but she was a very famous gymnast in the 70s, which was very little, like 4, 11 or 10 or something. But basically, you want to eat a palm-sized portion of protein at every meal. You just do that 46 ounces. You want to eat about your body weight and grams of protein, depending on how active you are anywhere from half to one gram of protein per body weight. You want to get really good quality proteins. So regenerally raised meats. I use force of nature. I love them. You can get bison, elk, anbison, even beef, pasta raised chickens and eggs. Certain fish can be great. If they're small fish, you'd know this mashed fish for me is a small salmon macro-anchoice herring and sardines, close people don't like those, but I could be good. I'll see. You want to eat a lot of fiber. Fiber, basically, is a sponge for sugar. In fact, last night, I had shirataki miracle noodles, which were so good. They're essentially made from cognac root. Cognac root is Japanese food, but it actually has zero calories and absorbs all this water. And it slows the absorption of sugar. And you can actually take it as a supplement, it's called PGX, but you can actually just buy the noodles too. So it's delicious noodles last night. You don't have to feel guilty for eating noodles. So lots of fiber, lots of good fats. Fats are really important because fat also slows the spiking sugar. So olive oil, macadas, nuts and seeds. For breakfast, really important to have fat and protein. If you want to cut your cravings, you cannot start the day with sugar. If you want to detox from sugar, you've got to start the day with protein and fat and no sugar. That's going to set you up from having balanced blood sugar. It's going to avoid the swings that I talked about. It's going to avoid the spikes in insulin. It's going to avoid the hypoglycemia, avoid the cravings. So you'll see also get on slow burning carbs that are high in fiber and that reduce blood sugar spikes that are rich in polyphenols that promote the growth of good gut bacteria. So all the veggies, right? These are what I'm talking about. Carbs are broccoli's a carb, right? It'sparagus a carb, green beans are a carb, mushrooms are approaching and carbs. And so you can get a lot of foods that are delicious to eat that are high in beneficial compounds that help reduce inflammation, support gut bacteria, help your mitochondria, reduce oxidative stress. And all these foods, what they do is they help in the gut, particularly because they have a lot of benefits, but they increase something called short-chain fatty acids. So when you eat a lot of fiber, you feed the good bugs, right? And it creates byproduct that is really essential for your health called butyrate. Or this is a short-chain fatty acid and it's very anti-inflammatory. And that gets used by the body as a regulator of all sorts of functions, including cancer. You also want to eat a wide variety of low-glycemic plant foods, right? 75% of your plate should be non-starchy, colorful veggies like leafy greens, cauliflower, dillang greens, Brussels sprouts, asparagus, cabbage, bok choy, broccoli, raw, collards, unlimited. You can eat as much as you want. So you want to five pounds of broccoli. Go ahead. Low-glycemic fruit is fine, berries, cherries, blackberries, raspberries, cranberries, that's fine. Stone fruit can be helpful, no more than a few piece of the day of apples and pears. Lots of whole grains that can be good, you have to be careful about what you're eating. But you want the low-glycemic phytonutrient-rich grains. I like black rice, for example, red rice, quinoa, buckweed, teff. All these are great. Certain legumes can be helpful, lentils, chickpeas, split peas, and amamadu, kibins, black, and navy beans, lapini beans. All these can be part of a your healthy diet. Do you want to really go extreme on the blood sugar stuff? You can cut out grains and beans for the first few weeks, but you don't have to. But I would for sure cut out gluten. Lots of fats. One or two servings of healthy fats. You can pour olive oil, coconut oil, ghee, macadamia oil, olives, avocados, fatty fish, lots of nuts and seeds, flax seeds, chia seeds, hemp seeds, hazelnuts, walnuts, cashews, peacas, all that's fine. It's really essential. Nuts are really great for you. They also help you feel full and it's a great snack. Limits start to be vegetables. You can have some, but don't be eating sweet potatoes all the time, tons of potatoes and so forth. Eat your foods in the right order to lower the glycemic load. If you have protein and fat, before the carbs, it slows the absorption and you don't end up getting these spikes. You don't need carbs alone. For example, if you're eating apple, throw a little nut butter on there or handful of nuts. If you have sweet potato, make sure you have it with, say, a piece of chicken or non-starchy veggies. You create a mixture of the meal. It's called the glycemic load, basically how the overall composition of the meal affects your blood sugar. You can offset effects of some carbs by eating them in the right order or with protein and fat. Lots of spices are good too. Cinnamon is amazing. This helps blood sugar or green tea. Then also supplements can be really important. High quality, multivitamin and mineral, vitamin D, omega-3 fats. Certain things are really important for blood sugar like lipocacid, but B vitamins. Certain herbs are great that I use. Cinnamon, green tea, chromium, minerals like magnesium. Also great. Fennec Greek has been used a lot in aerobatic medicine. Great for blood sugar. Exercise, obviously, I'm going to always talk about that, but resistance and aerobic exercise, about 150 minutes a week. Muscle is critical and improves instant sensitivity. Here's a simple hack. It's take a half an hour walk or even 15 minutes after eating your dinner. It's going to dramatically blunt the sugar spikes and insulin. So your body's going to suck that up. Sleep also really important. We know that lack of sleep causes more sugar cravings, more carb cravings. I've had it. I felt that I used to work at the ER Mercy Hospital in Springfield, Massachusetts. Now it's going to get the night shift. It was two in the morning. The only thing open was McDonald's. I would go in and get the apple turn over because it was the only thing that you could get. I didn't want to burger. I crave the carbs. I felt it. I knew it. Even though I knew better, it was really important to get enough sleep. So try to set a regular bedtime stick to it. Try not to eat at least three hours before bed. Get rid of all late night snacking. Give yourself at least a 12 hour overnight fast. So dinner at six. He breakfast at six or you want to do 14. You can eat breakfast at eight if you dinner at six. So not that hard, but giving yourself that break will help improve your insulin sensitivity. What else can you do to help your sugar and manage it? Well, get your stress under control. It's more like what up here? Stress is defined as the real or imagined threat to your body or your ego. So it could be a real threat to your body like a lion chasing you or could be an imagined threat to your ego. Like you think your, you know, your wife is an hour late coming back from something and you think she's having a fair or something. So that could be a totally fabricated in your head, but the end result in your body is the same. And this chronic levels of stress we all have are really driving a lot of health issues, including in some resistance, diabetes and depression, anxiety and much more. So how do you do that? Well, you kind of have to actively reduce stress, exercise, journaling, meditation, yoga, all this helps. I've got this new app I use called newcom. It uses it by normal beats. So I put on my headphones, I go into the zone and kind of go into a deep state of relaxation. So there's lots of ways to do it, no magic to it, but you said to find a works for you. You frame all these diseases as really the tip of the iceberg and underneath it, you say are these eight processes, these eight metabolic phenomena, these subsilular pathologies you call them that are really driving everything. And I'll just list them and then we can kind of go into them all. We talked a little about our insur resistance, but like case in, oxidative stress might have kind of a dysfunction we've touched on this membrane integrity, inflammation, epigenetics, autophagy. We talk a lot about this in the book. It's a lot of big words, but it's actually a lot of the same topics I wrote about in my book, young forever, because it all drives chronic these all drives aging. And they're underneath, well, there are often these are also known as the hallmarks of aging, which are the phenomena that happen that are driving the disease. So hallmarks actually are upstream. And they're not symptoms. They're basically these phenomena that happen from different insults, mostly from food, by the way, we're talking about how to fix them with food. And you kind of break it down. I was just jumping up and down and I saw it, I was like, wow, this is it. You've got it, tell us about these eight problems, how they reach all these diseases. Exactly. So these eight processes are, you know, for the most part, not processes that you can sort of test for. They're happening in the cell. Okay, there are ways to do it. I mean, researchers can do it, but they're not shall we say clinically available, but they're going on. Yeah, yeah. They're going on in all of us. It is part of life. All of these are part of life. You can't stop them, but you can slow them down. But you can we slow them down with food. All right. So so they're not available. They're all food, right? Exactly. Not drugable, all foodable. All right. Example, glycation. So, glycation, a glucose binds to a protein. Now, when it does that, it makes that protein less flexible. It makes that protein end up being recycled. Okay, it might change the function of that protein. It might cause that cell to become more fragile and friable and might end up causing cell death. Okay, so glycation is not a good thing. Now, this is what diabetics measure when they measure hemoglobin A1c. This is glycated hemoglobin glucose binding to the hemoglobin molecule. Well, that's happening all over your body. It's happening all the time. Yeah. Next to you question is how much? It is the cause of wrinkles. It is the cause of cataracts. Yeah. The cause of cardiovascular disease in the side of blood vessels. Well, it's one of the causes of dementia, not the only one. But it's what the outline is you don't want to be glycating. All right. Now, you're going to be glycating because it is a process you can't stop. Okay, it is part of life. But you can slow it down. How do you slow it down? Stop providing the substrate. Okay. And the substrate for glycation are two at glucose. Yes. But fructose is seven times worse. So both but fructose does it seven times faster and releases a hundred times the number of oxygen radicals which will lead it in number two. So, as a high fructose, corn syrup is in everything is super bad. I think your fructose. Yeah, but the fructose in sucrose too. I mean, so it almost doesn't matter. The point is sugar is a bad guy in the story. Okay, you know, full stop. That's what we don't tell our patients and that's the thing that they need to watch. And it's the thing that they can control themselves if they choose to. So that's number one. Number two, oxidative stress. Those little hydrogen peroxides. Now, hydrogen peroxide is good if you have a wound, but it's not good if it's inside itself. Because those hydrogen peroxide. You want to kill an infection or cancer, some of them that it can be good, but you know when your body makes a little bit, it shouldn't make too much. But it shouldn't. You shouldn't be making it in your liver. Well, every time a hydrogen peroxide gets made, it's doing damage. It's doing damage to a lipid. It's doing damage to a protein. Ultimately, it will kill cells. The bottom line is oxidative stress occurs every time that glycation reaction occurs. That also occurs from iron. It also occurs from various other processes that go on in the body. But the sum total of that oxidative stress is the aging reaction. That is what it is. And so we need to basically try to mitigate it as much as possible. Now, you can't mitigate the iron, but you can mitigate the sugar. You can mitigate some of other reactive oxygen species drivers, like for instance, environmental toxins. Okay, like insecticides and things like that. That will, as it is well. All right. Number three, mitochondrial dysfunction. Yeah. We talked about mitochondria being sort of at the heart of this whole problem. Yeah. It turns out, fructose, that sweet malchillant sugar inhibits three count them, three separate enzymes that might have been in need. We've talked about one CPT one. And mitochondria basically make energy from the food you're eating in the arc and you breathe. It runs everything in your body. So when that process gets up, you're having an energy crisis. Exactly right. Exactly. It inhibits an enzyme called AMP kinase, which is the fuel gauge on the liver cell. It inhibits an enzyme called A-CAD-L, acyl-CoA-D hydrogenase long chain, which is necessary to get the fatty acids oxidized. So the bottom line is, if you are mitochondria or dysfunctional, you're going to be sick. And fructose is a three-in-one mitochondrial complex. There are others. I mean, there's... There's three per one, right? But bottom line, that's like number one. Number four. Okay, insulin resistance. Now, we've spent enough time on that. So I think we'll go to number five. Yeah. Number five. Membrane instability. Now, imagine you have a balloon. Okay, you blow up the balloon and you try to pop a whole new map balloon with your finger. Well, yeah. But if you take a pen, it will pop. Okay. Now, take a balloon, blow it up, and put it in the corner of your bedroom for three weeks. It will slowly deflate. Okay. Now undo the knot, and now blow up the balloon again. Now try to puncture the balloon with your finger. Now it'll puncture. What happened? How come the balloon would not puncture with your finger the first time, but it would three weeks later? How come? Answer because the membrane, the balloon, changed properties. So the membranes of your cells and especially of your neurons, okay? Yeah. Have to turn over and they have to basically maintain integrity. And the problem is that there are a lot of things that can inhibit that integrity. Again, one of them being sugar, insulin being another one, but there's a way to fix that. There's a way to, they're free omega three fatty acids. Is that the thing that improves membrane integrity in your liver, in your arteries, and most importantly in your neurons? So where did the omega three come from? Well, unfortunately not formed fish. There are omega sixes. The omega three is are made by the algae. The wild fish eat the algae. We eat the wild fish. Well, unfortunately, wild fish is expensive and not immediately available in many parts of the country and parts of the world. Another reason for problem. Number six, inflammation. Now you have talked about inflammation till the cows come home. Yeah, yeah. Okay. If I mean your PBS special is all about inflammation, I know. And I agree. I totally agree. Okay. Questions, where's the inflammation coming from? Lenshaq places. You know, me, like for instance, if you have an autoimmune disease like rheumatoid arthritis, you know, it's coming from your immune cells and stuff. But where's the inflammation coming from in people who don't have autoimmune disease? Yeah. It's coming from your gut. Yeah. Your gut microbiome. So your intestine is functionally outside your body. And your intestine provides a barrier to keep the stuff in your intestine. The literal in your intestine, you might have to bleep that out. But I'm fine. Okay. All right. The bacteria, the cytokines, the lipopolysaccharides, the stuff you do not want to get into your bloodstream. Okay. It's a sewer in there. It's a sewer. That's exactly right. It is a sewer in there. And the goal is to maintain the barrier so that those bad guys don't end up in your bloodstream. Now, you have two mechanisms for doing that. One is the mucin layer. Okay. So there's a mucus layer. Like mucus, yeah. Like mucus on the top of your intestinal epithelial cells. That's one. And the second is that there are proteins that guard the junctions between the cells. You know, that where stuff could slide through. Okay. Those are called tight junctions. Tight junctions like for instance, on your lungs. That's what goes wrong in celiac disease. Yeah. So you need the mucin layer. You need the tight junctions. You need to all be effective. Right. In order to maintain that intestinal barrier. Well, guess what? If you don't feed the bacteria in your intestine, your bacteria will choose the mucin layer to be its food. It will show through the mucin layer exposing all those intestinal epithelial cells to all these bad guys. And you need intestinal pathologies. I just saw a paper that just came out that showed that Crohn's disease severity and its incense and severity is related to ultra processed food consumption. Well, it pretty much not the only reason for exactly this reason. Interesting also if collides was not, but Crohn's was. So that's so you got to feed your bacteria, microbiome. Those little you know, they're 10 you got 100 trillion bacteria in your intestine. Okay, they got to eat. What do they eat? They eat the fiber in your food. So you have to feed your gut. Well, unfortunately, what your diet is fiberless food. And so they're going to need the mucin. Okay, exposing your intestine and generating inflammation. Second, you have those tight junctions. Well, those tight junctions can become dysfunctional. You can nitrate those tight junctions. And guess what nitrates those tight junctions best sugar. Yeah, again. So again, so bad. Yeah, you know, I don't know this is true, Robert, but I talked to Bruce Ames. And he said that he did research in his lab where they found their fructose because it requires extra energy to be absorbed. Meaning it requires more ATP to be absorbed. It actually draws energy out of the gut. And you need energy to keep those tight junctions together. And so just the fructose actually has another effect, which is to create a leaky gut. And then you get this whole phenomenon we call metabolic endotoxemia, meaning the bacteria and toxins leak out. It activates your immune system. Your immune system is activated and that causes insulin resistance and the cellular level. So it's like all connected. Exhaust all connected. Exactly right. So you need that intestinal barrier to be working and you need to be working 24 seven. And you're right. Fructose because it has to be phosphorylated in order to get across is depleting ATP from those intestinal epithelial cells. So again, you know, and the paper came out just about two weeks ago in the journal cell from even of his group at Columbia, which showed that sugar depletes the TH17 cells, which are the barriers. Yeah. I have the X-17, which is the barrier, which then allows all the fat to Russian and generate its own inflammation. So bottom line, you got to keep your gut happy. Yeah. The way to do it is to feed it. And what you have to feed it is fiber. And the problem is processed food is fiberless food. So there you go. Number seven. Yeah. We're not done. No, I know there's too more. Too more. Too more. Number seven. Methylation. So methylation is a process that goes on normally, but you don't want to methylate things out of hand. And if you are methylating proteins, they are losing function. Okay. You can methylate DNA and it will also cause problems in terms of function. We know this from various genetic differences, like for instance, the agroody mouse and also from patients with methyl tetrahydropholate reductase deficiency. They end up having high levels of protein called aminoacicled homocysteine. Homocysteine is a sticky amino acid that can drive cardiovascular disease. And so by increasing B1, B2, B6, B12, folate, we can keep methylation at bay. But again, processed food, not high in those things. And then finally, number eight, which is my favorite, Watophagy. Watophagy, garbage night for the cell. Okay. So your cell makes junk. Okay. During the course of the day, it makes junk. And those junk, that junk can be protein aggregates or lipid epoxides, various dysfunctional mitochondria because they burn out. And so you have to recycle the stuff to get it out. So imagine you wherever you live, you live in Massachusetts. Imagine your garbage men go out on strike. Okay. For the first week, now you're okay. For the second week, you know, maybe starting to smell. Third week, you know, now the rats are kind of, you know, tempted by the fourth week, you know, you may have some problems with your plumbing. And by the fifth week, you're going to move out of your frigging house. All right. Yeah. That's Watophagy. That's garbage night. Okay. You have to recycle all the junk in order to make room for the new stuff. Okay. It's a key part of longevity is activating a coffee. Right. Absolutely. Or autophagy and longevity are, you know, part and parcel of the same thing. And we're actually very interested in that. We're studying of specific supplement that might improve autophagy and therefore improve long days. So that's near and dear to home. So now, Robert, you've talked about all these A-procies and the key to fixing them is what? The key to fixing virtually all of them is food. Okay. Now, glycation, fructose and glucose, oxidative stress, fructose, glucose, various fatty acids like trans fats, mitochondrial dysfunction. Again, fructose, cadmium, other insecticides, insulin resistance, fructose, glucose, branch chain amino acids, intestinal, sorry, membrane integrity, omega-3s, inflammation, fiber, methylation, vitamins B1, B2, B6, B12, folate. And finally, autophagy, intermittent fasting and also keeping your insulin down. So, bottom line, all eight fixable by food. If you love this podcast, please share it with someone else you think would also enjoy it. You can find me on all social media channels at Dr. Mark Hyman. Please reach out, I'd love to hear your comments and questions. Don't forget to rate, review and subscribe to the Dr. Hyman show wherever you get your podcasts. And don't forget to check out my YouTube channel at Dr. Mark Hyman for video versions of this podcast and more. Thank you so much again for tuning in. We'll see you next time on the Dr. Hyman show. This podcast is separate from my clinical practice at the Ultra Wellness Center, my work at Cleveland Clinic and Function Health where I am Chief Medical Officer. This podcast represents my opinions and my guest's opinions, neither myself, nor the podcast endorses the views or statements of my guests. This podcast is for educational purposes only and is not a substitute for professional care by a doctor or other qualified medical professional. This podcast is provided with the understanding that it does not constitute medical or other professional advice or services. 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