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TheDocNCarolynPodcast Episode 130 What is your Bliss Point? · TheDocNCarolynPodcast

• 0:02
  SPEAKER_03: Welcome back.
• 0:03
  SPEAKER_12: It's so nice to hang out with you.
• 0:05
  SPEAKER_12: I I think you are a nice person.
• 0:07
  SPEAKER_12: I think you have a wonderful personality.
• 0:10
  SPEAKER_12: You're great to talk to.
• 0:12
  SPEAKER_03: You shouldn't marry me.
• 0:14
  SPEAKER_12: That's right.
• 0:15
  SPEAKER_12: Kimberly Blake's went to the National Day of Prayer in Washington, D.C.
• 0:19
  SPEAKER_03: Yes, and we need to get her on and hear all about that.
• 0:22
  SPEAKER_12: Yeah, for sure.
• 0:23
  SPEAKER_12: Did you follow her on social media?
• 0:25
  SPEAKER_12: She does the Faith Framed Perspective podcast, so you can catch her there, and she does our Kingdom Minute on the Doctor.
• 0:32
  SPEAKER_03: And she's on Facebook under Kimberly Blake's.
• 0:34
  SPEAKER_03: And as long as you're nice, she will let you follow her.
• 0:38
  SPEAKER_12: That's right.
• 0:39
  SPEAKER_03: But I have tried to stay off of social media a little more lately.
• 0:45
  SPEAKER_03: Just for my own mental health.
• 0:47
  unknown: Right.
• 0:47
  SPEAKER_03: I mean, I've been on there, but just not as much as normal.
• 0:50
  SPEAKER_03: But but yes, of course, I always follow Kimberly.
• 0:53
  SPEAKER_12: I was I have a video that I found about food science.
• 0:57
  SPEAKER_12: And this is the most fascinating thing.
• 0:59
  SPEAKER_12: Let me start out with why is it, and and with your with your practice, truehealinghealthcare.net, but how do you a lot of it I think I've discovered for myself especially is mental.
• 1:10
  SPEAKER_12: You know, I can know something, and and we talk about this weekly, but it's that important, and we're being influenced.
• 1:17
  SPEAKER_12: Hello, we're being influenced.
• 1:19
  SPEAKER_03: That's why I'm staying off social media more.
• 1:22
  SPEAKER_12: Yeah, I mean, television, social media for sure.
• 1:26
  SPEAKER_12: And uh there's a whole psychology and food science kind of driving us in a direction when it comes to the food we consume.
• 1:35
  SPEAKER_12: And if you and if you're not on top of it, if you're not trying to break away from the programming, you'll be like me.
• 1:43
  SPEAKER_12: I I can't tell you how many nights in and I I kind of describe it as a cheap date.
• 1:48
  SPEAKER_12: I could get some some like a pack of Oreo cookies and some ice cold milk and sit in front of the television, watch a show I care about.
• 1:55
  SPEAKER_03: Yeah, I used to see you walk down in the basement with those cookies.
• 1:59
  SPEAKER_12: Okay, you why do you always have to go like the extra mile and tell it how how roguish that was?
• 2:06
  SPEAKER_03: Yeah, we're gonna talk about it.
• 2:07
  SPEAKER_03: Let's just talk about it.
• 2:08
  SPEAKER_03: I'm Carolyn Kilgore, founder and provider at TrueHealing Healthcare.net.
• 2:12
  SPEAKER_12: Why functional medicine?
• 2:14
  SPEAKER_03: Because you're more than just a list of symptoms.
• 2:17
  SPEAKER_03: Traditional care often masks the problem, but functional medicine digs deeper to find the root cause.
• 2:23
  SPEAKER_12: What makes true healing healthcare different?
• 2:25
  SPEAKER_03: We move away from the one size fits all approach.
• 2:28
  SPEAKER_03: We look at your environment and your lifestyle to create a roadmap tailored specifically for you.
• 2:34
  SPEAKER_12: What if someone really wants to make a change?
• 2:37
  SPEAKER_03: If you're tired of feeling fine and want to start feeling great, it's about proactive wellness, not just reactive treatment.
• 2:44
  SPEAKER_12: What's the deal with telemedicine?
• 2:46
  SPEAKER_03: As long as you're 18 and have an internet connection, you can have a visit in the privacy of your own home or anywhere else in Texas.
• 2:53
  SPEAKER_03: We're able to order labs or prescribe or whatever else you need.
• 2:56
  SPEAKER_12: Truehealinghealthcare.net for the great state of Texas.
• 3:00
  SPEAKER_07: You are literally feeding your kids plastic glue and industrial lubricants.
• 3:05
  SPEAKER_07: I'm talking about Oreos that cream in the middle.
• 3:08
  SPEAKER_07: It's not cream at all.
• 3:10
  SPEAKER_07: It's rapeseed oil whipped with emulsifiers that uh act like edible glue holding the sludge together.
• 3:19
  SPEAKER_07: And the cookie parts strip cocoa and chemical stabilizers enough to start clogging your arteries if you eat them too much.
• 3:26
  SPEAKER_12: So what do you do?
• 3:27
  SPEAKER_12: Uh you don't eat those.
• 3:29
  SPEAKER_12: Well, yeah, right.
• 3:31
  SPEAKER_12: But my question is, we still we know by now, perhaps, that that the stuff in the middle of the aisle, the the stuff in the colorful in the colorful packaging, is not good for us.
• 3:43
  SPEAKER_12: We I think we kind of know that by now.
• 3:45
  SPEAKER_03: Right.
• 3:45
  SPEAKER_03: Well, there are a lot of people who still think if it's in the grocery store, you know, if they're selling it.
• 3:51
  SPEAKER_03: We have an FDA, a food and drug administration that's supposed to be policing it.
• 3:56
  SPEAKER_03: And if they let it on the shelf, then it can't be that bad.
• 4:00
  SPEAKER_12: Well, let me let me tell you this.
• 4:01
  SPEAKER_12: I was uh remember w the cabana?
• 4:04
  SPEAKER_12: The bartender was in school for food science.
• 4:09
  SPEAKER_12: And he would tell me, and I ended up, you know, over a series of nights, you know, he told me and what it was like.
• 4:16
  SPEAKER_12: I think he was interning at that time at a food uh company, food science company, and he was telling me about going into the building, and this was all top secret stuff.
• 4:27
  SPEAKER_12: In order to work there or intern there, you had to sign NDLs, you had to sign non-disclosure agreements, and getting into the building and into these food science uh offices and laboratories, you had to it was like triple key carding in.
• 4:41
  SPEAKER_12: The way you described it is the same way when I was working at the uh Homeland Security Regional Regional Operations Center.
• 4:47
  SPEAKER_12: I mean business for the for the communications uh for the police department.
• 4:51
  SPEAKER_12: That was the same.
• 4:51
  SPEAKER_12: Well, what I mean you went up in that building with me all the time, you know, a heavy iron gate, you know, triple like get smart if you're old enough to remember that.
• 4:58
  SPEAKER_12: But um, yeah, so uh it was uh a highly secure Pentagon level security uh to to protect the secrets of these flavorings and the chemicals that influence what we eat.
• 5:13
  SPEAKER_12: And uh it was described to me a room where there are vials and samples of different chemicals that if you are blindfolded and this and the this dropper is waved in front of your nose, you'll be like, Oh, yeah, that's a cheeseburger.
• 5:30
  SPEAKER_03: Oh my gosh.
• 5:30
  SPEAKER_12: No question, cheeseburger, or or oh, that's a fresh strawberry.
• 5:34
  SPEAKER_03: It's like I made some uh ribs in the uh instant pot, and one of the ingredients that it wanted was um smoke, like the liquid liquid smoke.
• 5:49
  SPEAKER_03: Yeah, I knew that could not be good, and that was before I got into what I'm into.
• 5:55
  SPEAKER_03: Yeah, exactly.
• 5:56
  SPEAKER_03: Right.
• 5:56
  SPEAKER_03: Like you can't, I mean, how how are you making that?
• 5:59
  SPEAKER_03: That's with chemicals.
• 6:00
  SPEAKER_12: Well, yeah, for so so for folks who ask that question, I found this this video uh that's done by the uh BBC.
• 6:09
  SPEAKER_12: So it's not it's not produced here in the States, so the funding didn't come from the states, and it it sheds a light a little bit on what food science actually does.
• 6:19
  SPEAKER_12: And and you're you're going to hear this, but one of the things I wanted to share is have you ever heard of a vanishing calorie density rating?
• 6:29
  SPEAKER_12: The vanishing calorie density rating.
• 6:32
  SPEAKER_12: The the food companies went through um uh a great deal of research and development on making foods softer.
• 6:41
  SPEAKER_12: Softer foods began to be introduced into the into the food supply and and were marked yeah, softer food that required less effort to eat.
• 6:50
  SPEAKER_12: And one of and one of the things that uh was developed or created to to look for the softer food so it was uh eat more easily consumed.
• 7:00
  SPEAKER_03: So you can eat it faster anymore.
• 7:03
  SPEAKER_12: Was the was the puffs, all the the like the the cheese puffs.
• 7:07
  SPEAKER_03: Wow.
• 7:07
  SPEAKER_12: So and it and it has and and what these sci these are actual scientists, these are brilliant.
• 7:13
  SPEAKER_03: And they're experts, yeah.
• 7:15
  SPEAKER_12: And they go in, but listen, they made this puffed food and they and they rated it on the vanishing calorie density uh score.
• 7:23
  SPEAKER_12: And when you put it in your mouth, it begins to dissolve immediately.
• 7:26
  SPEAKER_12: Yet it has the same caloric value as, say, a cheeseburger in that little chip in that little puff ball.
• 7:33
  SPEAKER_03: Oh my gosh.
• 7:35
  SPEAKER_12: And uh it but you'll hear them talk about that, but that's uh that's one of the things.
• 7:38
  SPEAKER_12: Also, another thing is the uh people buy those things for their babies.
• 7:44
  SPEAKER_12: Yeah, those cheese puffs, yeah.
• 7:45
  SPEAKER_12: There's another one called Sonic Branding.
• 7:48
  SPEAKER_12: Sonic branding, they spend millions of dollars to get that sound that that the that your soda that your pot makes when you pop that tab and that fizz that they spend millions, and it's called sonic branding.
• 8:04
  SPEAKER_12: Snap crackle and pop was not an accident, that was sonic branding.
• 8:08
  SPEAKER_12: It was done to to create an audio sensation to go along with your palate.
• 8:14
  SPEAKER_12: So the whole thing of putting the bowl up to your ear and listening to snack crack crackle and pop, and they made characters that they showed in addition to that, that's that's part of sonic branding.
• 8:23
  SPEAKER_12: So there's a whole psychology and science that's being directed at us to influence our decisions, and even when we know better, I mean, even if your goal is to, hey, I want to get in a little bit better shape, I have a New Year's resolution that I haven't, you know, here it is, May, I'm not quite into it the way I want to because I keep eating this food.
• 8:42
  SPEAKER_12: We're gonna find out that there is a deliberate effort to add to addicted to to addict us to the food.
• 8:50
  SPEAKER_12: So more on that coming.
• 8:51
  SPEAKER_08: Welcome to this Kingdom Minute with your host, Kimberly Blakes on the Doc and Carolyn podcast.
• 8:56
  SPEAKER_08: So yesterday, we dedicated the nation back to God.
• 8:58
  SPEAKER_08: Now that's something that I would have done no matter who the president was, no matter even if Barack Obama would have said, let's dedicate this nation back to the living God, I would have been there with bells on because it's about turning the nation back to God.
• 9:11
  SPEAKER_08: It's not about my skin, it's not about my agenda.
• 9:14
  SPEAKER_08: But what I'm noticing, and I didn't realize that this would draw so much criticism.
• 9:19
  SPEAKER_08: People hate Trump so much that they don't care about what the Bible says.
• 9:22
  SPEAKER_08: They already are not praying for him.
• 9:24
  SPEAKER_08: He is leader of the nation.
• 9:25
  SPEAKER_08: They have decided they're not gonna pray because they're in pride and they're in flesh, and they hate him so much they hate him more.
• 9:30
  SPEAKER_08: They hate Trump more than they love Jesus.
• 9:33
  SPEAKER_08: They hate Trump more than they love righteousness.
• 9:35
  SPEAKER_08: They don't care if the nation has ever turned back to God.
• 9:38
  SPEAKER_08: They don't care that all 66 books of that Bible were read from cover to cover a couple of weeks ago on national TV.
• 9:44
  SPEAKER_08: Something that a president has never called for.
• 9:47
  SPEAKER_08: I've never in my life seen a president say, let's dedicate the nation back to God, and have eight continuous hours of praise, worship, and prayer.
• 9:55
  SPEAKER_08: I was standing in that line and scarcely did I see a black face.
• 9:58
  SPEAKER_08: I was the only one in a sea of white folks.
• 10:00
  SPEAKER_08: It's a shame that black people stayed away in droves because they worship their skin more than the creator of that said skin.
• 10:07
  SPEAKER_08: Thank you for tuning in to this Kingdom Minute with your host, Kimberly Blakes, on the Doc and Carolyn podcast.
• 10:12
  SPEAKER_08: You can find me on Facebook at Kimberly Blakes, and I also have a podcast called the Faith Frame Perspective.
• 10:19
  SPEAKER_08: I'll see you guys there.
• 10:20
  SPEAKER_12: We're back.
• 10:21
  SPEAKER_12: Do you know what your bliss point is?
• 10:25
  SPEAKER_12: Your bliss point.
• 10:27
  SPEAKER_12: So the food manufacturers have spent millions upon millions upon millions of dollars to find out when you consume food, what is your bliss point?
• 10:40
  SPEAKER_12: Check this out.
• 10:45
  SPEAKER_10: My name's Chris Van Tulliken.
• 10:47
  SPEAKER_10: I'm an NHS doctor, I'm a scientist.
• 10:50
  SPEAKER_10: And I'm part of a growing group of doctors and academics who are increasingly worried about the effect that the global food system is having on all of us.
• 10:59
  SPEAKER_10: When it comes to obesity, the way that we've understood the problem is it's a failure of willpower.
• 11:04
  SPEAKER_10: People are just making bad choices, they're somewhat lazy, it's basically their fault.
• 11:10
  SPEAKER_10: This is American government data for men and women of all different ages, the different lines of different ages for obesity.
• 11:16
  SPEAKER_10: What you see is between 1960 and 1975, there's a fairly steady uh percentage of obesity in the population.
• 11:24
  SPEAKER_10: But in the mid-1970s, obesity starts going up in all of the groups simultaneously.
• 11:32
  SPEAKER_10: Now, if you're saying willpower is responsible, what you're proposing is that all of these groups of people simultaneously lost moral responsibility.
• 11:41
  SPEAKER_10: And that's not plausible.
• 11:43
  SPEAKER_10: Something else happened to our food in the mid-1970s to make it irresistible to people.
• 11:49
  SPEAKER_05: My name's John Ruff, and uh I've spent 40 years in the food industry across seven different countries.
• 11:56
  SPEAKER_05: Companies spend a lot of time optimizing all aspects of their product: the flavor, the taste, the texture.
• 12:02
  SPEAKER_05: People want their product to be as good, if not better, than the competitor, so it will sell more.
• 12:08
  SPEAKER_05: We use trained sensory panels to give us ratings.
• 12:11
  SPEAKER_05: Is it squishy, is it hard, is it soft, is it crunchy?
• 12:15
  SPEAKER_05: That's very much how the food industry operates.
• 12:18
  SPEAKER_00: One thing many people don't realize is that factory processing changes the textural properties of food.
• 12:25
  SPEAKER_00: An interesting fact about soft food is you're not chewing it as much.
• 12:29
  SPEAKER_00: That actually short-circuits the normal satiety mechanisms that you would have if you were actually chewing food properly.
• 12:36
  SPEAKER_00: So you're bypassing a normal mechanism that tells you that you're full.
• 12:40
  SPEAKER_00: Once you've worked out that playing around with the texture of a food, making it softer, tricks that normal satiety or fullness mechanism.
• 12:49
  SPEAKER_00: Clearly, there's there's an opportunity there for some kind of scurrilous behavior in making food softer so that people will eat more, and therefore you sell more of your product.
• 13:04
  SPEAKER_10: So much of the packaged food that we eat is incredibly soft.
• 13:13
  SPEAKER_10: My kids love these.
• 13:44
  SPEAKER_10: It's called vanishing caloric density.
• 13:47
  SPEAKER_10: The thing that makes us eat a lot isn't just what we do to the food, it's also about logos, marketing, branding, the box the food comes in.
• 14:06
  SPEAKER_11: Eating is a multi-sensory experience.
• 14:10
  SPEAKER_11: There's the look of the food, there's the smell of the food, there's the feeling of the food on your fingers.
• 14:17
  SPEAKER_11: Even the sound of food matters.
• 14:24
  SPEAKER_11: When you open a fizzy soda, you've got two noises.
• 14:28
  SPEAKER_11: You've got the click and the tear.
• 14:32
  SPEAKER_11: Sound engineers and manufacturers work really hard to get that sound just right, and that's sonic branding.
• 14:45
  SPEAKER_11: Many companies have asked me to work on sonic branding for them.
• 14:48
  SPEAKER_11: And I think I can mention when I was working with Kellogg, they said, Ooh, what's Sonic branding?
• 14:54
  SPEAKER_11: And I said, You invented this.
• 14:57
  SPEAKER_11: Most people will remember as children the experience of lifting a bowl to their ear.
• 15:03
  SPEAKER_11: And what are they listening for?
• 15:06
  SPEAKER_11: Snap, crackle, and pop.
• 15:08
  SPEAKER_11: That's Sonic branding at its best, and that's the original.
• 15:23
  SPEAKER_09: And there are hours in the day in between breakfast, lunch, and dinner.
• 15:27
  SPEAKER_09: What happens between those hours?
• 15:29
  SPEAKER_09: They want us to snack.
• 15:30
  SPEAKER_10: I think one of the biggest problems with this kind of food is that so many of us struggle to stop eating.
• 15:36
  SPEAKER_01: Hi everyone.
• 15:37
  SPEAKER_01: I'm so thrilled to be here today to speak with you on my research that looks at parallels between addictive substances and ultra-processed food.
• 15:47
  SPEAKER_06: When we look at the sorts of foods that trigger those key diagnostic indicators of addiction, it's really clear what it's not.
• 15:54
  SPEAKER_06: It's not minimally processed foods like fruits or vegetables or beans or lean meats like chicken breast.
• 16:02
  SPEAKER_06: It's really processed foods.
• 16:05
  SPEAKER_06: It's chocolate, it's ice cream, it's pizza.
• 16:08
  SPEAKER_06: It's foods that don't exist in nature.
• 16:13
  SPEAKER_06: The potency and the reward power of these ultra-processed foods can trigger an addictive response that leads them to consume these in such a compulsive way that even if they want to cut down, even if they know it's killing them, they find they can't stop.
• 16:29
  SPEAKER_10: Imagine you're trying to cut down an ultra-processed food or avoid it altogether.
• 16:37
  SPEAKER_10: For a start, it might be the only food you can afford, and that is true for millions of people.
• 16:43
  SPEAKER_10: But it's everywhere.
• 16:45
  SPEAKER_10: And it's engineered and then marketed by some of the smartest people on earth to be irresistible.
• 16:54
  SPEAKER_10: So if someone is watching this and they are struggling with their weight, with diet-related disease, I just want to reach out and grab them and go, This is not your fault.
• 17:02
  SPEAKER_10: It is not you.
• 17:03
  SPEAKER_10: It is the food.
• 17:12
  SPEAKER_02: Food and drink manufacturers take the issue of obesity and poor diets very seriously, and we know we have a key role to play in helping people to eat balanced diets.
• 17:20
  SPEAKER_02: Our members continue to invest hundreds of millions of pounds in creating healthier products for shoppers.
• 17:25
  SPEAKER_02: As a result, UK shopping baskets now contain significantly less salt, sugar, and calories than they did a decade ago.
• 17:30
  SPEAKER_02: Companies are also working to raise the fiber fruit and vegetable content of their products.
• 17:35
  SPEAKER_02: It's of course up to government if they want to introduce new taxes or warning labels.
• 17:39
  SPEAKER_02: However, taxes will push up the cost of food and could disincentivize ongoing investment in healthier products.
• 17:44
  SPEAKER_02: We think there are more effective ways to encourage positive dietary change.
• 17:48
  SPEAKER_02: The government's Scientific Advisory Committee on Nutrition had said there's insufficient scientific evidence on the concept of ultra-processed foods for it to be used for dietary guidance or policy making, and that further research is needed.
• 18:01
  SPEAKER_02: If research comes to light that processing is a cause for concern, the food industry will act quickly to change their ingredients or processes.
• 18:07
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