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“Diabetic Living” · UNFIT FOR RADIO with JAYKERS

0:00
SPEAKER_02: This episode is for informational purposes only and is not medical advice.
0:04
SPEAKER_02: Please consult your healthcare professional before making any decisions about your health.
0:08
SPEAKER_01: Thank you for listening.
0:09
SPEAKER_01: Hey Becky, what's more dangerous?
0:11
SPEAKER_01: Misinformation or dessert?
0:13
SPEAKER_00: Depends on who's cooking.
0:16
SPEAKER_01: Oh, really?
0:18
SPEAKER_01: Okay.
0:20
SPEAKER_01: So I could have my cherry pie for dessert.
0:22
SPEAKER_00: You could.
0:22
SPEAKER_00: Okay, good.
0:23
SPEAKER_00: As long as it's safety.
0:24
SPEAKER_01: As long as it's got fruit in it.
0:25
SPEAKER_01: That's healthy.
0:27
SPEAKER_00: Well, cherry pie wouldn't have fruit in it.
0:30
SPEAKER_00: Well, you know.
0:32
SPEAKER_01: You know what I mean.
0:35
SPEAKER_02: Welcome to Unfit for Radio with Shakers.
0:38
SPEAKER_02: I am Jaker's podcast from Shaker Studios.
0:41
SPEAKER_02: With me, my sidekick on this episode, the senior star of the UFR Bunch himself, Mr.
0:47
SPEAKER_02: Ray.
0:48
SPEAKER_01: Hello, folks.
0:49
SPEAKER_01: This is Ray.
0:50
SPEAKER_01: I'm the sane one, and I'm as a reminder, I am older than Dark.
0:55
SPEAKER_01: Oh boy.
0:57
SPEAKER_01: Let's go.
1:01
SPEAKER_01: On this episode, we're welcoming back a very special returning guest from episode 21, Under the Weather.
1:08
SPEAKER_01: Becky Van Buren is a family nurse practitioner based in Phoenix, Arizona.
1:12
SPEAKER_01: And she's once again graciously sharing her time and expertise with us.
1:17
SPEAKER_01: Becky, welcome back to the show.
1:19
SPEAKER_01: We're so glad to have you here.
1:20
SPEAKER_00: It's fun to be back.
1:22
SPEAKER_00: Thank you.
1:24
SPEAKER_02: All right.
1:24
SPEAKER_02: So today we're going to talk about some uh diabetes things.
1:29
SPEAKER_02: So the first question we got is uh for someone who's never heard of the term before, what exactly is type 2 diabetes?
1:36
SPEAKER_00: I explain it that type 2 diabetes is when you're when you eat the sugar, your body makes insulin, but your body doesn't use the insulin to bring the sugar back down.
1:46
SPEAKER_00: Whereas a person who doesn't have diabetes, they eat the sugar, your insulin levels go up, and then your sugars in turn come down because of the insulin.
1:57
SPEAKER_02: So Ray, do you have to take insulin for your type 2?
2:00
SPEAKER_01: No, fortunately I don't.
2:01
SPEAKER_01: I'm on metformin only.
2:04
SPEAKER_02: Have you heard of that?
2:06
SPEAKER_00: Yes.
2:07
SPEAKER_02: Does it work?
2:08
SPEAKER_00: Yes.
2:09
SPEAKER_02: How many patients usually take that or insulin?
2:12
SPEAKER_00: Probably 85% of them.
2:16
SPEAKER_02: Okay.
2:16
SPEAKER_02: Is there risk factors of taking that or the insulin, or does one work better than the other?
2:22
SPEAKER_00: Insulin tends to make you gain weight, so I don't like to use it unless we have to.
2:27
SPEAKER_02: Would everybody be a oh sorry, I mean to interrupt.
2:31
SPEAKER_00: I was gonna say most people with diabetes already have weight issues, so making them gain weight is kind of counterproductive.
2:38
SPEAKER_02: Um is there some people that may is there some people that may not be a candidate for the what was that drug you said?
2:45
SPEAKER_02: Metformin.
2:46
SPEAKER_00: You can't use metformin if you have bad kidney disease because it processes through your kidneys, so your kidneys have to work to process the metformin.
2:55
SPEAKER_02: Does the metformin work for all type 1 and type 2 or just one?
2:59
SPEAKER_00: Just type 2.
3:00
SPEAKER_02: Okay.
3:01
SPEAKER_02: That's very interesting.
3:02
SPEAKER_02: I did not know that.
3:03
SPEAKER_02: That was off the off the chart.
3:05
SPEAKER_02: Whoa.
3:06
SPEAKER_02: What's happening to the body when somebody develops insulin resistance?
3:12
SPEAKER_00: Kind of that that same concept.
3:15
SPEAKER_00: So you've eat you eat the sugar, so now your sugars are high.
3:18
SPEAKER_00: You make all this insulin, but your body doesn't acknowledge it.
3:22
SPEAKER_00: So now you're walking around with not only high sugars, but high insulin levels because your body's not able to communicate with itself to use the insulin that it's making.
3:33
SPEAKER_01: Okay.
3:34
SPEAKER_01: Okay, I have a question here.
3:36
SPEAKER_01: How is type 2 diabetes different from type 1?
3:40
SPEAKER_00: Type 1 diabetes is an autoimmune disease where your body attacks your own body and and annihilates the pancreas' ability to make insulin, whereas type 2 is insulin resistance.
3:54
SPEAKER_00: Ultimately, your pancreas can just finally say, Well, I'm not going to make any more insulin, and type twos have to go on insulin, but it doesn't, it that's not the initial presentation usually.
4:06
SPEAKER_01: Wow.
4:07
SPEAKER_01: That's very interesting.
4:10
SPEAKER_01: So is type two diabetes truly reversible, or did I just hear that wrong?
4:15
SPEAKER_00: Reversible is the word.
4:17
SPEAKER_00: Originally I heard somebody came in and said, There's this new program in town and it'll make your diabetes your diabetes is curable.
4:27
SPEAKER_00: And I thought, is that what they're advertising?
4:30
SPEAKER_00: What's you know, what's the name of this program?
4:31
SPEAKER_00: I gotta look them up.
4:33
SPEAKER_00: And when you look at the program, the word they use is reversible.
4:37
SPEAKER_00: They don't use curable, they use reversible.
4:39
SPEAKER_00: Very strategically.
4:41
SPEAKER_00: Is diabetes truly reversible?
4:43
SPEAKER_00: You could argue it is and it isn't, but I don't think your risk factors are reversible.
4:50
SPEAKER_00: So you may or may not have to take medicine for your diabetes, but does that lower your risk of heart attack, stroke, kidney disease, losing a limb?
5:01
SPEAKER_00: Because now that you've had diabetes, your risk factors are so high.
5:05
SPEAKER_00: So I consider it it's a once and forever.
5:07
SPEAKER_00: Once you're positive, you're always positive because I'm always going to worry about those risk factors in that person.
5:13
SPEAKER_01: Well, I've heard that if you lose enough body weight, um you don't have to take insulin on some people.
5:21
SPEAKER_00: That is correct.
5:22
SPEAKER_00: You could some some people manage their diabetes by lifestyle, what they choose to eat and how much they move.
5:28
SPEAKER_01: Okay.
5:28
SPEAKER_02: So if you go to a healthier alternative, you might be able to reverse.
5:34
SPEAKER_00: Be medication free.
5:36
SPEAKER_02: Okay.
5:36
SPEAKER_00: That's the technical term I use.
5:39
SPEAKER_02: What's the biggest risk factors for developing type 2 diabetes?
5:43
SPEAKER_00: Genetics and obesity.
5:47
SPEAKER_02: Wow.
5:48
SPEAKER_02: So some people get it in their genetics, they just can't help it.
5:51
SPEAKER_02: It's gonna happen to them no matter what.
5:53
SPEAKER_02: Mm-hmm.
5:53
SPEAKER_00: Well, you think about it, if mom and dad have it and both grandma and grandpa have it, and grandma and grandpa on the other side have it, and what's the likelihood that you're gonna get it?
6:03
SPEAKER_00: Pretty high.
6:04
SPEAKER_02: Can you tell?
6:05
SPEAKER_02: Um I don't know if it's a dumb question.
6:08
SPEAKER_02: Is there a difference between somebody that gets it from hereditary or somebody who basically does it from you still you treat it the same way, whether it's genetic or lifestyle or a little bit of both sometimes?
6:25
SPEAKER_00: Um you still treat it the same way.
6:27
SPEAKER_00: You just treat type 1 diabetes different than type 2 diabetes.
6:31
SPEAKER_01: Okay.
6:31
SPEAKER_01: Well, my my mother had diabetes, so maybe that's why I have it.
6:36
SPEAKER_02: Why are we seeing more cases in younger adults?
6:41
SPEAKER_00: Because they're bigger.
6:44
SPEAKER_02: Or making bigger babies or what?
6:46
SPEAKER_00: Or they're just getting bigger, faster.
6:48
SPEAKER_00: Personally, I gotta wonder if it's the food.
6:51
SPEAKER_02: The stuff that's they're feeding us.
6:53
SPEAKER_01: I think it's the fast food.
6:55
SPEAKER_01: Because when I was growing up, you know, a thousand years ago, we didn't have all the fast food.
6:59
SPEAKER_01: And I was skinny, and everybody, my family was skinny.
7:03
SPEAKER_00: Everybody was not even fast food, you just didn't have convenience food you didn't eat out of a box.
7:09
SPEAKER_01: No, my mom made every meal.
7:12
SPEAKER_02: Like the micro.
7:13
SPEAKER_02: Your mom probably didn't use the micro.
7:15
SPEAKER_01: No, we didn't.
7:15
SPEAKER_01: I didn't grow up.
7:16
SPEAKER_00: It probably wasn't a microwave.
7:18
SPEAKER_00: No.
7:18
SPEAKER_00: I remember when we got our first microwave, it wasn't that long ago.
7:22
SPEAKER_02: Exactly.
7:23
SPEAKER_00: Maybe I'm older than dirt.
7:25
SPEAKER_02: We're still the test dummies.
7:27
SPEAKER_02: What early warning signs do people commonly overlook?
7:33
SPEAKER_00: The one I always think about, because I didn't realize it, was the ankanthosis where you get the dark spots around your neck and your armpits and the fold of your legs, and you'll see, you know, you can see people at the grocery store and you'll just walk down the aisle and go, hmm, I wonder if they know.
7:49
SPEAKER_00: That's the one I always think about because I hadn't I didn't know what it was when I first started dealing with diabetes.
7:55
SPEAKER_01: That's a symptom I'd never heard about.
7:58
SPEAKER_01: The only one I know is thirst.
8:00
SPEAKER_01: You drink a lot of water when you're your body's trying to dilute your sugars.
8:04
SPEAKER_01: Right.
8:05
SPEAKER_00: Mm-hmm.
8:06
SPEAKER_00: And the that's the three Ps polyphagia, polydipsia, and polyuria.
8:12
SPEAKER_00: So you're and polybean uh always are many.
8:16
SPEAKER_00: You're very thirsty, you're very hungry, and you gotta go to the bathroom all the time.
8:20
SPEAKER_00: But if you think about it, your sugars are high, your body's trying to balance itself so it makes you thirsty to dilute your sugars, it makes you go to the bathroom to pee out your sugars, and then the hunger is the side effect of your sugars being high, you're hungry all the time.
8:37
SPEAKER_00: So what do you do?
8:38
SPEAKER_00: You eat, and then what happens?
8:39
SPEAKER_00: You become obese.
8:41
SPEAKER_01: Yeah, that makes sense.
8:42
SPEAKER_01: That makes a lot of sense.
8:44
SPEAKER_01: Yeah.
8:45
SPEAKER_01: How is uh how is type 2 diabetes diagnosed?
8:48
SPEAKER_00: Usually with a blood test, the A1C blood test is how we diagnose it anymore.
8:53
SPEAKER_00: You can also diagnose it with two fasting blood sugars over 120, and then with the drink that we give the pregnant ladies to test for diabetes, you can do it with the glucose tolerance.
9:05
SPEAKER_00: But anymore, we just do the blood test.
9:07
SPEAKER_02: My wife had gestational diabetes, so yeah, she had to drink that drink.
9:11
SPEAKER_00: Drink the drink, yeah.
9:12
SPEAKER_02: She hates it.
9:13
SPEAKER_02: Every time she's pregnant, she has the diabetic effects, but whenever she's not pregnant, it Good.
9:18
SPEAKER_02: Yeah, it doesn't hit her.
9:19
SPEAKER_00: But in turn, that puts her at higher risk for diabetes later.
9:22
SPEAKER_02: Her mother and grandmother have diabetes.
9:25
SPEAKER_02: Um I'm not sure which type, but they they have to take the insulin and stuff.
9:29
SPEAKER_00: Yeah, type two is most common, but Okay.
9:33
SPEAKER_01: So what does A1C actually measure?
9:36
SPEAKER_01: And what numbers should people know?
9:38
SPEAKER_00: So uh well, a normal A1C is 5.6 and under.
9:43
SPEAKER_00: If you're over 6, 6.5 and over, it's diabetes.
9:48
SPEAKER_00: If you fall in between, it's pre-diabetes.
9:51
SPEAKER_00: And then a blood cell lives for roughly 90 to 120 days.
9:56
SPEAKER_00: So as that blood cell is floating around in your body, it gets covered in sugar.
10:01
SPEAKER_00: So when we test your blood, we're able to see how much sugar is on each individual blood cell and take an average.
10:09
SPEAKER_00: So as as we treat your diabetes and the old cells die off and you get new cells coming in, they're not near as covered in sugar as the older cells.
10:19
SPEAKER_00: So we'll see your numbers start to come down.
10:21
SPEAKER_00: Or vice versa, if you're not taking care of yourself and all your new cells get saturated, we'll see your numbers go up.
10:28
SPEAKER_01: So the next time my doctor wants to do a blood test, I have to not eat sugar for 90 days to make the numbers look good.
10:35
SPEAKER_00: That would you certainly could.
10:36
SPEAKER_00: I'd make them look good.
10:37
SPEAKER_01: Oh wow, I would die.
10:41
SPEAKER_02: That's hilarious.
10:43
SPEAKER_00: It's just 90 days.
10:45
SPEAKER_02: I know I don't want to be around him without sugar.
10:48
SPEAKER_01: No, don't see me without sugar.
10:50
SPEAKER_02: No coffee, no caffeine, no sugar.
10:51
SPEAKER_02: No.
10:52
SPEAKER_02: Mr.
10:52
SPEAKER_02: Grumpy.
10:52
SPEAKER_02: I know.
10:53
SPEAKER_00: You can have caffeine because it makes your sugar go.
10:55
SPEAKER_01: No, but I'm I'm my doctor, my heart doctor won't let me have caffeine.
10:58
SPEAKER_01: So that's what I'm saying.
11:00
SPEAKER_02: No sugar, no caffeine.
11:03
SPEAKER_01: Gotta have something.
11:04
SPEAKER_01: I know, I know.
11:05
SPEAKER_01: If someone is pre-diabetic like me, how serious is that really?
11:11
SPEAKER_00: Studies show that from the when you're diagnosed with diabetes when you're diagnosed with pre-diabetes, you're more than likely to have diabetes within the next 10 years if you don't make changes now.
11:25
SPEAKER_00: So, and then people walk around being pre-diabetic for up to a 10 years before they ever know it at the same time.
11:35
SPEAKER_00: So you figure you've been developing it for 20 years by the time you finally test positive for it.
11:43
SPEAKER_02: Wow.
11:44
SPEAKER_00: So you had 20 years to change it.
11:47
SPEAKER_02: What uh what is the most impactful lifestyle changes that someone can make?
11:52
SPEAKER_00: I was just reading this the other day and it said a hundred, this was for pre-diabetes, a hundred and I think it was 44 minutes, I remember 150 minutes, of exercise a week lowers your risk by 44%.
12:09
SPEAKER_01: Wow, that's a lot.
12:12
SPEAKER_00: So 150 minutes?
12:14
SPEAKER_00: Three hours?
12:15
SPEAKER_02: That's not a lot over a whole week.
12:17
SPEAKER_02: Three hours if you do like 10 minutes here, 10 minutes there.
12:21
SPEAKER_01: That means I gotta walk around the block now.
12:25
SPEAKER_00: Be easier than giving up sugar.
12:27
SPEAKER_01: Well, I got my bad knee, so I can't walk very well.
12:29
SPEAKER_00: So what is 150 minutes?
12:32
SPEAKER_02: That's just under two hours, three hours.
12:34
SPEAKER_02: 120 is two hours.
12:36
SPEAKER_02: 150, I think, is two and a half hours.
12:38
SPEAKER_00: Two and a half hours over the course of a week.
12:41
SPEAKER_00: So divide that out.
12:42
SPEAKER_00: Do that math.
12:43
SPEAKER_00: Yeah.
12:44
SPEAKER_02: 22.428.
12:47
SPEAKER_00: So 22.4.
12:49
SPEAKER_00: So roughly 25 minutes.
12:52
SPEAKER_01: Oh, that's what it would take me to walk around the block.
12:53
SPEAKER_01: So I'd do that every day.
12:55
SPEAKER_02: So that's what I'm saying.
12:55
SPEAKER_02: If you do like 10 minutes in the morning, ten minutes at night, and maybe a little five minutes here and there, you know, strolling around each mail or something.
13:02
SPEAKER_01: I mean, uh okay, I can do that.
13:05
SPEAKER_01: To go back to a previous question, um we were talking about um why does it affect young people, and I think it's because of screen time.
13:15
SPEAKER_01: I think they sit around they sit around and and watch videos instead of They don't go outside and play anymore.
13:22
SPEAKER_01: Right, right.
13:22
SPEAKER_01: No, I don't see kids outside anymore anywhere.
13:24
SPEAKER_01: Anywhere.
13:25
SPEAKER_01: That's might be where we have our vitamin D deficiencies.
13:28
SPEAKER_00: Mm-hmm.
13:29
SPEAKER_01: Yeah, because they're not getting sunlight.
13:31
SPEAKER_00: Well, and I say in Phoenix, everybody's low on vitamin D because when it's nice outside we put on a jacket, and when it's hot outside, we don't go out there.
13:41
SPEAKER_00: Yeah.
13:41
SPEAKER_00: So we're we're always covered up, it doesn't matter.
13:44
SPEAKER_01: And we have our tinted windows and our this and our that.
13:46
SPEAKER_02: Yeah.
13:47
unknown: Yeah.
13:47
SPEAKER_01: Phoenix is an oddball.
13:49
SPEAKER_01: It's not like the rest of the country.
13:51
SPEAKER_02: Yeah.
13:52
SPEAKER_02: We know how to survive in the summertime.
13:54
SPEAKER_02: That's yeah.
13:55
SPEAKER_01: Stay inside.
13:57
SPEAKER_00: You give us snow and we won't know what to do.
13:59
SPEAKER_02: No, we know how to shovel sunshine.
14:02
SPEAKER_01: Is there one dietary approach you tend to recommend most often?
14:07
SPEAKER_00: Almost exactly what you were talking about.
14:09
SPEAKER_00: Go back to Whole Foods.
14:10
SPEAKER_00: Go back to making your own meals, go back to knowing what's in what you cook, and and knowing knowing your ingredients, what you're putting in there.
14:19
SPEAKER_02: I like doing that at the grocery store, looking at the back and seeing what the ingredients is.
14:23
SPEAKER_02: And if I can't even pronounce the word, I don't want to buy it.
14:27
SPEAKER_02: Or if it's microwavable, I know you're gonna make fun of me, but if it's microwavable, I I don't like that.
14:32
SPEAKER_02: I like the air fry instructions or the conventional oven or whatnot.
14:37
SPEAKER_01: So I have to give up my bologna sandwiches because that's processed food.
14:41
SPEAKER_00: Especially the you haven't in on white bread.
14:44
SPEAKER_00: Oh, white bread, yeah.
14:46
SPEAKER_00: I wonder how many carbs are in your bread?
14:49
SPEAKER_00: You'll have to look.
14:50
SPEAKER_00: Have you looked?
14:50
SPEAKER_01: I haven't looked.
14:51
SPEAKER_02: I heard sourdough is supposed to be better for diabetes.
14:54
SPEAKER_00: It's better for your gut.
14:55
SPEAKER_01: You use a lot of sourdough, so maybe that's I just like it in general.
14:58
SPEAKER_01: It tastes good.
14:59
SPEAKER_00: It tastes good.
15:00
SPEAKER_01: Yeah, it does.
15:01
SPEAKER_01: How much weight loss typically makes a measurable difference?
15:05
SPEAKER_01: I heard it was somewhere around 10%.
15:07
SPEAKER_00: That same article said seven.
15:09
SPEAKER_01: Seven.
15:10
SPEAKER_01: Okay.
15:10
SPEAKER_00: So 10%'s easier on the math.
15:12
SPEAKER_01: Yeah, it is.
15:13
SPEAKER_01: When do you decide to start medication?
15:17
SPEAKER_00: Me personally, if you once you if we know, say we know you're pre-diabetic and we've been watching your numbers and then you finally hit that 6.5, um, if we've known it's kind of coming and you haven't been able to get it down, I'll start medicine at 6.5.
15:33
SPEAKER_00: If you're somebody who I'm just meeting for the first time and it's a surprise to both of us that you're diabetic, I'll, you know, why don't you make some changes in life and let's check in three months and then we'll decide if we're going to do medicine because you didn't know.
15:48
SPEAKER_01: Oh yeah, that's I like that answer.
15:50
SPEAKER_01: That way you don't have to medicate them right away.
15:52
SPEAKER_00: And then sometimes with my pre-diabetics too, they'll say, you know, kind of like, oh man, really?
15:59
SPEAKER_00: Now, you know, let's not do medicine, let me get back on track.
16:02
SPEAKER_00: And then they'll come back and the numbers will be better three months later.
16:07
SPEAKER_00: So, but it and it depends on the person.
16:10
SPEAKER_00: I have a single mom of four kids who's works full time and goes to school full time, and she's like, just give me the medicine.
16:16
SPEAKER_00: I'm telling you right now, I'm gonna eat horrible.
16:20
SPEAKER_00: You know, but it's a two-year program in two years we'll figure it out.
16:25
SPEAKER_00: But right now we're living off of chicken nuggets.
16:28
SPEAKER_03: Okay.
16:29
SPEAKER_00: But it's the honesty because now I can in turn treat her appropriately, keep her numbers down for these two years while while her life's a tornado.
16:39
SPEAKER_02: That's very interesting.
16:42
SPEAKER_01: So uh what's the role of medications like metformin or the newer GLP1 drugs?
16:48
SPEAKER_00: Most the way I describe it is it helps it gives your body that connection.
16:53
SPEAKER_00: So your insulin goes up, your sugars go up, but they don't talk to each other.
16:56
SPEAKER_00: It gives your body that ability to communicate with itself and use its own insulin.
17:02
SPEAKER_00: It's a lot more in technical than that, but that's the that's the bottom line, and that's how most of your type 2 diabetes drugs work.
17:12
SPEAKER_01: Are insulin injections inevitable for most patients?
17:16
SPEAKER_00: If you live long enough.
17:23
SPEAKER_01: Oh.
17:23
SPEAKER_01: I'm already at 200.
17:25
SPEAKER_01: Oh, oh, okay.
17:27
SPEAKER_00: Okay, 400.
17:28
SPEAKER_00: Okay.
17:30
SPEAKER_00: So the idea back to the idea that the pancreas is making the insulin, it's making the insulin, but you're not using the insulin.
17:37
SPEAKER_00: We're giving you medicines to make you use the insulin, and your pancreas is making it, making it, making it.
17:41
SPEAKER_00: And one day it just says, you know what, I'm not gonna do this no more.
17:44
SPEAKER_00: I'm making it, you're not using it, I'm not gonna make it.
17:48
SPEAKER_00: Well, now we're stuck.
17:49
SPEAKER_00: Now you have to use insulin.
17:51
SPEAKER_00: You don't have a choice.
17:52
SPEAKER_00: If your body doesn't make it, you gotta use it.
17:54
SPEAKER_00: Now, is that gonna happen when you're 32, 102, or 202?
17:59
SPEAKER_00: So the goal is to push that day out further and further and further away from today.
18:04
SPEAKER_01: Okay, that makes a lot of sense.
18:06
SPEAKER_02: Okay.
18:06
SPEAKER_02: Yeah, that's really good information.
18:08
SPEAKER_02: Thank you.
18:09
SPEAKER_02: What can happen if uh type 2 diabetes is left unmanaged?
18:15
SPEAKER_00: You'll be on dialysis without legs and blind.
18:19
SPEAKER_01: Wow.
18:20
SPEAKER_01: So that's pretty dramatic.
18:23
SPEAKER_02: I don't think that's undiagnosed by then.
18:25
SPEAKER_00: Yeah, we pretty much know what's going on.
18:27
SPEAKER_00: That's unacknowledged by then.
18:30
SPEAKER_00: Um somebody was telling me that once you lose a limb, most people die within two to three years after you losing a limb.
18:37
SPEAKER_02: That's very interesting that you say that.
18:39
SPEAKER_02: My uh I had a good friend, and he was a lot younger than me.
18:44
SPEAKER_02: Um he died, I think like at 32.
18:48
SPEAKER_02: And uh Yeah, he first started with uh dialysis, kidney problems.
18:54
SPEAKER_02: He started having to get his uh foot removed, and then it led to like half of his leg, and then the other leg had to go, and then about a year or so after that, he pretty much just died.
19:06
SPEAKER_02: So it was sad to see like it just dissolved him like a little bit of a.
19:11
SPEAKER_00: And did he manage his diabetes?
19:13
SPEAKER_00: I'm not sure.
19:14
SPEAKER_02: I mean, I was his good friend, but I wasn't involved in his medical like that.
19:18
SPEAKER_02: So I I I mean that's some things are personal with people, so I just you know.
19:22
SPEAKER_02: Yeah, it wasn't discussed.
19:23
SPEAKER_02: Yeah.
19:23
SPEAKER_02: Yeah.
19:24
SPEAKER_01: Uh what's one myth about type 2 diabetes that you wish would completely disappear?
19:29
SPEAKER_00: The curable, reversible word.
19:32
SPEAKER_02: Okay, we started with that.
19:34
SPEAKER_00: Yeah, that's such a it's so misleading, you know.
19:38
SPEAKER_00: It's reversible.
19:39
SPEAKER_00: And then you think, well, if it's reversible, none of these bad things are ever gonna happen to me.
19:44
SPEAKER_00: And that's not necessarily true.
19:46
SPEAKER_00: You know, you still run you still have those risk factors.
19:50
SPEAKER_01: Because I've read more than one article where it says you lose weight and you get off insulin and then you're fine.
19:56
SPEAKER_00: Well, you lose weight when you give me$25 a month every month, and then all you gotta do is give me the$20.
20:06
SPEAKER_00: Yeah, you gotta give me your$25 a month.
20:09
SPEAKER_00: Or even the I had some patients who will say, Um, well, I joined this program where they call you every week and they give you the food, they give you the food to eat, and then they call you every week to make sure you're eating the food and how's your numbers and what do your sugars look like?
20:23
SPEAKER_00: And I said, Well, how are you doing on it?
20:26
SPEAKER_00: Oh, I couldn't do that.
20:27
SPEAKER_00: That was too hard.
20:30
SPEAKER_01: Oh, yeah.
20:30
SPEAKER_01: So sometimes diet doesn't work.
20:33
SPEAKER_00: Well, if it's if you feel like it's too hard, you know, it's is it too hard to eat healthy?
20:39
SPEAKER_01: Yeah, I'd have to give up my donut.
20:41
SPEAKER_01: Okay.
20:44
SPEAKER_00: Your daily donut?
20:46
SPEAKER_01: No, no.
20:47
SPEAKER_01: It used to be weekly, but now I don't eat one, so I'm okay.
20:51
SPEAKER_02: Well, no, you're already giving it up then.
20:53
SPEAKER_01: Yeah, I have.
20:53
SPEAKER_01: I gave up my weekly donut.
20:55
SPEAKER_00: Is it a monthly donut?
20:57
SPEAKER_01: Yeah, no, no, no, now it's zero.
20:59
SPEAKER_01: I I gave them up completely.
21:01
SPEAKER_02: Well, then what would be the problem?
21:02
SPEAKER_02: Because you were saying that you would have to give up your donut.
21:06
SPEAKER_01: Well, I forgot that I gave it up.
21:09
SPEAKER_01: Sorry.
21:13
SPEAKER_02: Hooray moment.
21:14
SPEAKER_01: It is.
21:15
SPEAKER_01: That's what happens when you get 200 years old.
21:17
SPEAKER_01: You forget.
21:19
SPEAKER_02: All right, Becky, we got some uh questions from our listeners.
21:22
SPEAKER_02: Some uh some of our audience reached out and knew this uh episode was coming up and they submitted some questions.
21:29
SPEAKER_02: So let's see if we can get through all of these.
21:30
SPEAKER_02: Is it possible?
21:31
SPEAKER_02: Oh my gosh, we already asked this.
21:34
SPEAKER_00: I saw that and I thought, is that the same question?
21:36
SPEAKER_02: Yeah, so uh it is not entirely possible to reverse type.
21:41
SPEAKER_00: So some people believe you can.
21:43
SPEAKER_00: They believe that if once your numbers are back down in the normal range, then all your risk factors are gone and you're healthy.
21:51
SPEAKER_00: You're quote unquote deemed healthy.
21:54
SPEAKER_03: Okay.
21:54
SPEAKER_00: I I still believe those risk factors are there.
21:57
SPEAKER_00: I don't I don't want to ignore you going to the iDoc.
22:00
SPEAKER_00: And have you go blind because we get said you don't have that risk anymore.
22:05
SPEAKER_02: I see it.
22:06
SPEAKER_00: I'd rather have you go to the die doctor every year and get checked.
22:10
SPEAKER_02: So this question's kind of funny.
22:12
SPEAKER_02: What quote, why is it that some people can eat all the sugar they want, but if I even look at a cookie, my blood sugar seems to shoot through the roof.
22:24
SPEAKER_02: Unquote.
22:27
SPEAKER_00: Because some people's bodies use the insulin it makes.
22:32
SPEAKER_02: So some people just have that lucky extra advantage.
22:36
SPEAKER_01: Oh, that's what I need because I can eat more sugar.
22:39
SPEAKER_01: I would like that.
22:40
SPEAKER_02: Well, you put that donut away.
22:41
SPEAKER_02: Now you should be able to eat sugar.
22:43
SPEAKER_01: You can make up for it.
22:44
SPEAKER_01: Yeah, yeah, make up for it, right?
22:47
SPEAKER_00: You just freed up.
22:48
SPEAKER_00: I don't even know how much sugar's in a donut, but you just freed up 45 carbs or at least.
22:53
SPEAKER_01: Yeah, that's true.
22:55
SPEAKER_02: Nowadays, those those uh donuts are probably way more than 45 carbs.
23:00
SPEAKER_00: Which are those cookies?
23:01
SPEAKER_02: Oh, let's not talk about that.
23:04
SPEAKER_02: We might have a spot for the case.
23:10
SPEAKER_00: Those diet cookies over there.
23:11
SPEAKER_01: Oh, yeah, they're so good for you.
23:14
SPEAKER_01: Can I ask the next one?
23:16
SPEAKER_01: Because I could ask it from Linda's perspective because that it fits with her.
23:20
SPEAKER_02: Yes, go ahead.
23:20
SPEAKER_02: Okay.
23:21
SPEAKER_02: Another audience question, but with also a Linda Flair.
23:24
SPEAKER_01: This question actually comes from my wife.
23:27
SPEAKER_01: Um, she says, I've noticed that in the middle of the night my blood sugar sometimes spikes, even when I didn't eat anything late that evening.
23:34
SPEAKER_01: What could be causing that?
23:36
SPEAKER_00: Your body still makes sugar.
23:39
SPEAKER_00: So sometimes especially early, it depends on early morning versus in the middle of the night.
23:45
SPEAKER_00: They around 4 a.m.
23:47
SPEAKER_00: is when your body makes its insulin resistance hormones like the cortisol, that kind of thing.
23:52
SPEAKER_00: So your body naturally is more insulin resistant at that time.
23:55
SPEAKER_00: So if you're if you check your sugars, you might be higher at that time.
23:58
SPEAKER_00: That's an expected response.
24:00
SPEAKER_00: Sometimes, too, if your sugar goes low during the night, your body will make the sugar so you don't go too low, and then all of a sudden you'll rebound because you just made the sugar, but now you can't use it.
24:11
SPEAKER_00: And now your sugars are high.
24:14
SPEAKER_02: Interesting.
24:18
SPEAKER_00: So your body your body always tries to maintain the balance.
24:21
SPEAKER_00: So if your sugars drop, it's gonna try and make sugar to bring it back, but then you can't use what it makes, and then all of a sudden you're high.
24:29
SPEAKER_02: All right, Becky, you gotta you have a food that you know may have surprised you once you found out what you know was really in it, the carbs or the sugars or whatnot.
24:38
SPEAKER_00: Beans.
24:39
SPEAKER_00: I did not know beans had carbohydrates in them.
24:42
SPEAKER_00: Oh really?
24:42
SPEAKER_00: I thought beans were a hundred percent pure protein.
24:46
SPEAKER_00: And I think I just learned that two, three years ago.
24:50
SPEAKER_02: Wow.
24:51
SPEAKER_00: Here, all this time I didn't realize beans had carbs.
24:55
SPEAKER_00: Now, granted, they have fiber, so it neutralizes some of the carbs, but yeah, I thought it was just like eating a piece of steak.
25:02
SPEAKER_00: Oh is there any sugars in beans or the well the carbohydrates convert into sugars in your body.
25:09
SPEAKER_02: See, I don't know this stuff.
25:10
SPEAKER_02: I'm sorry.
25:12
SPEAKER_00: Ask more questions.
25:14
SPEAKER_01: What about a uh regular sit-down restaurant meal?
25:18
SPEAKER_01: Is that healthy because it's actually cooked from scratch?
25:22
SPEAKER_00: It's healthier.
25:24
SPEAKER_00: Um, it would depend on, of course, how it's made.
25:27
SPEAKER_00: If you go to the sit-down restaurant and have deep fried chicken, you kind of defeated the purpose.
25:33
SPEAKER_00: If you go there and they bake their chicken in the oven, then it it's a matter of what they put in it.
25:38
SPEAKER_00: But all in all, it's a healthier choice for sure than a fast than a fast food restaurant.
25:45
SPEAKER_00: Um I'm trying to think of some of the places like if they like some of the steakhouses, they'll put that big pad of butter on the steak at the end, and the high-end steakhouses will put that big pad of butter on there.
25:59
SPEAKER_00: Granted, if that's your only fat for the day, it's not that big a deal.
26:02
SPEAKER_00: It's just butter.
26:03
SPEAKER_00: Um, but if you've that day you've already had McDonald's for lunch and two donuts for breakfast, you've kind of pushed the limit now with that.
26:12
SPEAKER_00: The bigger thing I think about healthier restaurants is serving size.
26:18
SPEAKER_00: So it's just more food than you need in a setting, but it's health it's a healthier choice, but you still over overconsuming calories are still overconsumed calories that still turn into fat because you didn't use them.
26:33
SPEAKER_00: And if you don't do anything all day and only get 2,000 steps during your day, and then you're consuming 2,500 calories a day, you're never you're not even coming close to burning that many, so you're gonna gain weight, but you feel like I'm not eating that bad.
26:49
SPEAKER_02: Wow.
26:49
SPEAKER_00: But you're not moving that much either.
26:51
SPEAKER_02: Yeah.
26:52
SPEAKER_02: It all contributes.
26:55
SPEAKER_02: I found out something interesting recently about restaurants.
26:57
SPEAKER_02: They scientifically do something, and I'm not gonna say which restaurants because they pretty much all do it, but you know how they give you the free chips and salsa or the free uh the bread with the butter that you were saying to, like before your meal and stuff like that, while you're looking over the menu.
27:12
SPEAKER_00: The honey whipped butter.
27:13
SPEAKER_02: They do that intentionally because the carbohydrates in the bread, I heard, do something to your sugar.
27:20
SPEAKER_02: So by the time you like eat your meal and you're done, you already want that dessert and all that you're craving, all that stuff.
27:28
SPEAKER_02: So that's why you know they they know how to position that.
27:31
SPEAKER_02: And I found that very interesting.
27:33
SPEAKER_00: Same thing with like the music when you're shopping, the music they play while you're eating, happier.
27:40
SPEAKER_00: Yeah.
27:40
SPEAKER_02: That's really that's they really get scientific.
27:43
SPEAKER_02: That's crazy.
27:44
SPEAKER_00: It's kind of interesting.
27:46
SPEAKER_01: Well, I'll mention something that my wife and I do when we go out to eat.
27:50
SPEAKER_01: Um, we try to be careful what we choose, but then since we're older now, we don't require as many calories, so we only eat half and take the other half home and split that big whatever meal it is into two parts into two, and it seems to work better for us.
28:07
SPEAKER_00: Now, do you guys split the meal while you're there and just get one meal, or each person gets a meal with their leftovers?
28:13
SPEAKER_01: Yeah, we each take home our own leftovers and reheat it at home.
28:16
SPEAKER_02: You asked my question.
28:17
SPEAKER_02: I was just gonna get right.
28:18
SPEAKER_02: I was like, What well that I was like, wait, she has a share that meal?
28:22
SPEAKER_02: Yeah, no, I share them.
28:23
SPEAKER_02: I just thought that was funny that our brains thought the same thing.
28:26
SPEAKER_02: You were gonna ask that.
28:27
SPEAKER_01: So that's pretty funny.
28:28
SPEAKER_01: But we do heat them in the microwave Jacers, and so I know you don't like that, but they don't get radiated, so they're fine to eat.
28:35
SPEAKER_01: Say that again.
28:37
SPEAKER_01: We we heat them in the microwave, but they don't get radiated.
28:40
SPEAKER_01: You know, I mean there's no radiation.
28:41
SPEAKER_00: I have some I know he'll argue that one.
28:45
SPEAKER_00: Okay, so when he asked me, told me his concern regarding microwave foods, and he said, I was at this restaurant um, and I had a grilled cheese sandwich and tomato soup, and it was delicious.
28:59
SPEAKER_00: Oh, that's sounds like that.
28:59
SPEAKER_00: And it was on homemade bread with three different cheeses and then the soup with the heavy cream, and oh, it was just delicious.
29:07
SPEAKER_00: And I get this text from him saying, you know, here's this article about why microwaving your food is so bad for you.
29:15
SPEAKER_00: And I replied, I said, You state that like people eat for nutrition.
29:20
SPEAKER_00: Who eats for nutrition?
29:22
SPEAKER_00: I'm eating for pure pleasure.
29:25
SPEAKER_00: As I guzzle down this grilled cheese sandwich.
29:28
SPEAKER_02: As you're talking about people need to watch their nutrition, otherwise they're gonna get diabetes.
29:34
SPEAKER_00: I have no idea how many carbs I consumed in that meal.
29:37
SPEAKER_00: And I ate the whole sandwich and all the soup.
29:42
SPEAKER_00: That was the lunch special.
29:43
SPEAKER_00: It was delicious.
29:44
SPEAKER_02: So you guys make fun of me all the time over the microwave.
29:47
SPEAKER_02: I'm gonna share somebody's video, and he actually says his name in the video, so hopefully he gets the credit.
29:52
SPEAKER_02: But listen to you guys say, Oh, it's so easy to cook in the microwave.
29:57
SPEAKER_02: This guy proves that he heats up his food the same way that you guys do in the microwave, same food on the stove in the same amount of time.
30:06
SPEAKER_04: Told you to throw out your microwave, so how do you reheat your food without turning on your whole entire kitchen?
30:10
SPEAKER_04: Let me show you an old school hack from my gramita.
30:13
SPEAKER_04: Here's what you do: you take the lid off the mason jar, remove the flat part, keep just the metal ring.
30:18
SPEAKER_04: Put that ring in the middle of the pan, add just enough water to cover the bottom of the pan, about a half inch, then you put your plate on top.
30:25
SPEAKER_04: Right on that ring.
30:26
SPEAKER_04: Cover the pan with the lid, turn the heat on to medium low, and let the steam do the work.
30:30
SPEAKER_04: Your food reheats evenly.
30:31
SPEAKER_04: No hot spots, no cold centers, no nutrient destruction, and no toxic microwave radiation breaking down the molecular structure of your food.
30:38
SPEAKER_04: It's so simple.
30:38
SPEAKER_04: Remember, microwaves heat food by agitating water molecules at an extreme frequency.
30:43
SPEAKER_04: This doesn't just heat your food, it damages the nutritional integrity.
30:47
SPEAKER_04: This is how people did it before we decided convenience was more important than health.
30:50
SPEAKER_04: And you know what?
30:51
SPEAKER_04: It takes the same amount of time as a microwave.
30:53
SPEAKER_04: Five minutes, that's it.
30:54
SPEAKER_04: What's your kitchen hack?
30:56
SPEAKER_04: Let me know in the comments below, and I'll pick one to share with the community.
30:58
SPEAKER_04: I'm Drew Cannoli, we're in this together.
31:01
SPEAKER_02: See?
31:02
SPEAKER_02: So all he was explaining is you take your your your frying pan, you you you take your mason jar, you take the little lid off of the mason jar, you set that in the middle of your frying pan, you put a little bit of water in it, you put your hands on the job.
31:14
SPEAKER_00: How do you put water in a mason jar lid?
31:16
SPEAKER_02: It's in no so so you so what he's saying, you take the frying pan, I'll slow it down for you.
31:23
SPEAKER_02: You take the frying pan, you take the mason jar.
31:26
SPEAKER_02: You don't take the lid that's on the you take the ring.
31:29
SPEAKER_02: You put the ring just the ring just the ring inside the frying pan.
31:33
SPEAKER_00: Oh, in the frying pan, okay.
31:35
SPEAKER_02: You take a little bit of water, you put the water in the frying pan.
31:39
SPEAKER_02: You take your food that is on your plate.
31:41
SPEAKER_02: Obviously, not a paper plate ray.
31:43
SPEAKER_02: Thank you.
31:45
SPEAKER_02: So you take your food on your glass plate or whatnot, your ceramic plate, you put that's fireproof.
31:51
SPEAKER_02: You put that in your frying pan on top of the mason jar ring with the water beneath it.
31:56
SPEAKER_02: You heat it up, and under five minutes you can have a hot, fresh meal with the lid on top of the frying pan.
32:03
SPEAKER_00: So why don't you just put it in a sterno kit?
32:06
SPEAKER_00: Same idea.
32:07
SPEAKER_02: What's a sterno kit?
32:08
SPEAKER_00: What they use at the restaurant buffets with the little fire underneath it and it goes into the thing of water and it's just a little bit.
32:20
SPEAKER_02: Oh, you.
32:22
SPEAKER_00: What are you doing eating at buffets?
32:24
SPEAKER_02: Ooh, there's one good buffet in town.
32:28
SPEAKER_02: Well, before you go, uh, we got a couple of things.
32:31
SPEAKER_02: Do you want to play one quick round of would you rather?
32:33
SPEAKER_02: Yes, I would.
32:35
SPEAKER_02: All right.
32:35
SPEAKER_02: This is gonna be really good coming from a community of you guys.
32:40
SPEAKER_02: You guys are seasoned, so I can't wait how this goes.
32:44
SPEAKER_02: Would you rather get a small tattoo on your face or one that covers your entire back?
32:51
SPEAKER_02: Ladies first.
32:53
SPEAKER_00: One that covers your entire back.
32:56
SPEAKER_02: You want to get your entire back done?
32:58
SPEAKER_00: It's already done.
33:00
SPEAKER_00: Holy smokes! That's why I said I can't say I wouldn't do it.
33:04
SPEAKER_00: I've already done it.
33:06
SPEAKER_01: All right, right?
33:07
SPEAKER_01: Well, you know me, I don't like tattoos at all.
33:09
SPEAKER_01: So I my choice would be neither, but uh rather than have it show on my face, I would do my back.
33:14
SPEAKER_01: So because I could keep that covered.
33:16
SPEAKER_01: Do you know what you would put on your back?
33:18
SPEAKER_01: I have no probably a cat.
33:19
SPEAKER_01: I don't know.
33:21
SPEAKER_00: I wonder if you could do like a super duper little one and make it look like a mole on your face.
33:27
SPEAKER_00: That's what I was saying.
33:28
SPEAKER_02: I was like, you could almost have a little bit more.
33:29
SPEAKER_02: You could almost get away with it.
33:31
SPEAKER_00: You could get away with it or touch up your eyebrows.
33:34
SPEAKER_00: Put put like an earring hole in your ear.
33:38
SPEAKER_02: I'd probably do a face tattoo.
33:39
SPEAKER_02: I I I'd be creative with it.
33:41
SPEAKER_02: I would do it somewhere.
33:42
SPEAKER_02: I mean, it doesn't have to be like right on your nose.
33:44
SPEAKER_00: Well, they said face.
33:45
SPEAKER_00: I was gonna say you could shave your head and do your head and then your hair will grow back.
33:49
SPEAKER_02: Yeah, underneath your hairline or right at your hairline, behind your ear, you know.
33:53
SPEAKER_00: I don't know.
33:54
SPEAKER_02: Would that still be on your face or would that be?
33:56
SPEAKER_00: I'd consider it face, but technically probably not.
34:01
SPEAKER_02: I mean, my entire back hurts.
34:05
SPEAKER_02: I would like it though, but I don't know.
34:08
SPEAKER_02: I can't see it.
34:09
SPEAKER_02: Yeah, that's true.
34:10
SPEAKER_02: So that'd be like for everybody else.
34:12
SPEAKER_02: So can you um verbally share what's on your back or me.
34:17
SPEAKER_02: You put yourself on your back and I got my back.
34:22
SPEAKER_00: I got my own back.
34:24
SPEAKER_02: You got you put yourself on your back.
34:26
SPEAKER_00: Yes.
34:27
SPEAKER_02: That is hilarious.
34:29
SPEAKER_02: That's a me moment.
34:31
SPEAKER_00: He can't take it away from me.
34:33
SPEAKER_02: Oh my gosh.
34:36
SPEAKER_02: Okay, uh uh coming from that, if I if I if I did if I did go with a back tattoo, I'd get like a picture of God or something back there.
34:45
SPEAKER_02: Because then I'd be like, God's got my back.
34:47
SPEAKER_00: Same idea.
34:49
SPEAKER_02: Better than me, Becky.
34:50
SPEAKER_00: Right.
34:51
SPEAKER_00: No, I got my back.
34:52
SPEAKER_02: I don't need you don't need God to do that.
34:55
SPEAKER_00: I was gonna say that's why that's why I stopped mixing breaks.
35:01
SPEAKER_02: I'm not driving home with you.
35:05
SPEAKER_00: Not on 67th.
35:06
SPEAKER_00: That was horrible.
35:08
SPEAKER_02: All right, Becky, you know what time it is?
35:10
SPEAKER_02: Take 36-ish to plug whatever you want.
35:13
SPEAKER_00: To plug what I want.
35:14
SPEAKER_00: If I remembered the name of the grilled cheese restaurant, I'd plug it.
35:18
SPEAKER_00: Um so this past weekend I just spent the last five days at Roper Lake Campground.
35:25
SPEAKER_00: It's a real do you know where Roper Lake is out of outside of Safford?
35:29
SPEAKER_02: No.
35:30
SPEAKER_00: You know where Safford is?
35:31
SPEAKER_02: I know Safford.
35:32
SPEAKER_00: Okay.
35:32
SPEAKER_00: So it's a little, it's a fairly decent sized lake.
35:35
SPEAKER_00: You can't have a boat with a motor on it, but you can have a like a little trolling motor.
35:39
SPEAKER_00: You can go fishing, canoeing, kayaking, kind of like cattleboarding.
35:43
SPEAKER_00: I don't know bigger than that.
35:44
SPEAKER_02: No, I'm saying that the law, like you how no lake, you can only have like electric.
35:49
SPEAKER_00: So it's kind of like even um like Lynx Lake or Granite Granite up in Prescott.
35:55
SPEAKER_00: Um, but I was the spot I I stayed in one of the spots that where you can camp, and it is literally right on the water, so I could tie Girlie off the pup and tie her off, and she could be half in the water or half out of the water, but the water was so cold nobody went in the water.
36:12
SPEAKER_00: Um, they also have like a little beach where you can set up and have like have your kids, and they have it buoyed off so you can swim in that certain area of the beach.
36:21
SPEAKER_00: Um, and then there's other parts that you can go down to the shore and the fishermen will fish from the rocks and that kind of thing.
36:27
SPEAKER_00: But the place was nice.
36:29
SPEAKER_00: And since I was last there, they've installed five new bathrooms and four new showers.
36:34
SPEAKER_03: Okay.
36:34
SPEAKER_00: That were all within walking distance.
36:36
SPEAKER_00: So that was that was a nice little convenience.
36:40
SPEAKER_02: What was the weather like during that?
36:42
SPEAKER_00: Sunny in 85.
36:43
SPEAKER_00: It was actually kind of hot.
36:45
SPEAKER_02: Really?
36:45
SPEAKER_00: Sitting in the sun.
36:46
SPEAKER_00: Just you know, I mean, I had my cute little umbrella and I had to keep moving my umbrellas to keep me covered, but it was borderline uncomfortably warm, and it the water was too cold to get in.
36:57
SPEAKER_00: Okay.
36:57
SPEAKER_00: So if the water, if it would have been the water would have been warmer, I think it would have been nice because you could have jumped in cooled.
37:03
SPEAKER_00: Yeah, I could have jumped in if I wasn't such a wimp, but it it was cold.
37:08
SPEAKER_02: So have you traveled to like all 50 states or not even close.
37:13
SPEAKER_02: Not even half.
37:14
SPEAKER_00: Not even half, not even a quarter.
37:16
SPEAKER_02: Okay.
37:16
SPEAKER_02: Because them over there, they're the tra travel people, so I didn't know if like you guys had any similar I would be it'd be cool.
37:23
SPEAKER_00: Okay.
37:24
SPEAKER_00: But I would love to do it.
37:25
SPEAKER_00: But have it.
37:28
SPEAKER_01: Well, folks, that brings us to the end of episode 29, diabetic living.
37:34
SPEAKER_01: A huge thank you to our special guest, Ms.
37:36
SPEAKER_01: Becky, for joining us and sharing her knowledge.
37:39
SPEAKER_01: Becky, we truly appreciate you taking the time to be with us.
37:43
SPEAKER_01: Be sure to tune in next week for episode 30, another powerful and inspiring conversation based on marvelous wonders.
37:52
SPEAKER_01: We'll be talking about life-changing medical transplants, real-life incredible journeys, and so much more.
37:59
SPEAKER_01: You won't want to miss it.
38:00
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38:04
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38:12
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38:21
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38:26
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38:28
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38:29
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38:34
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38:42
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38:43
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38:46
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38:51
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38:55
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39:11
SPEAKER_02: And we might read it next episode.
39:13
SPEAKER_02: Stay tuned.
39:14
SPEAKER_01: Remember the show on Instagram, Unfit for Radio.
39:18
SPEAKER_01: The credits for this episode belong to executive producer Jacks.
39:22
SPEAKER_01: He's that guy sitting across from me over there.
39:25
SPEAKER_01: Contributors, Becky and Ray.
39:27
SPEAKER_01: Hey, that's me.
39:28
SPEAKER_01: Recorded by Jakers.
39:30
SPEAKER_01: Hey, get talented.
39:31
SPEAKER_01: Edited Mastered and UFO music by Ronald L.
39:35
SPEAKER_01: Jones on Instagram at Ronnie Cash Life.
39:38
SPEAKER_01: That was funny.
39:39
SPEAKER_02: Becky, second time around, did I read any better compared to episode 21?
39:44
SPEAKER_02: You did.
39:45
SPEAKER_02: Hey, I've been working on my dyslexia.
39:48
SPEAKER_02: Please remember if you can't find the good, then be the good.
39:51
SPEAKER_02: Until next time, y'all.
39:52
SPEAKER_02: Peace.