Is Your Health a Curve, or a Rectangle?

Hello, folks, Dr. Mike Breen here, with the Healthy Transformations program, and you’re watching on healthytransformations.ca. Myself and Christopher Lawrence run the Healthy Transformations program, which is a program of dietary modification for weight loss and health optimization. And one of the reasons we run the program, is because we’re dealing with a really serious problem in our culture, and that is the reality, and also the sense, that as people get older, that they are bound to suffer from ill health. There is so much chronic disease in our culture in fact, the World Health Organization just identified that 89%, that’s almost nine out of 10 people in Canada, will die of a chronic disease. And what’s important about that, is that chronic diseases don’t take you out in a week, or a month, or a year. They take many, many years before you reach your demise.

So what it really boils down to, is this sense of consistent loss of health. And I’m gonna represent that just in a little graph here if you bear with me. So what we have across the bottom here is age, and what we have on this side is healthfulness. And what happens in our culture, to a very large extent, is people are born, we presume, and hopefully that’s the case, where children have given at least a fighting chance, with high level of health, but then it declines consistently and gradually, over the course of time. So this might represent age 20, and you’re still actually pretty healthy, but there’s 30, there’s 40, there’s 50, and you can see exactly the point. By the time you get to middle age, we’re already suffering, to a very large extent, from ill health.

The principle that we like to put forward, and this is something that is within a lot of scientific literature, this is just not something that’s made up, this is a real phenomenon, and it’s called the rectangularization of health decline, meaning that instead of having a curvilinear health decline, that health decline doesn’t have to be like this. In fact, you can live a life where you start from the same point, and health declines much more slowly than this, you get over to a certain point, and then you have a more rapid loss. So, living a life that’s full and vibrant for a long period of time, getting an infection at a very advanced age, living longer, as you can see down here, but what the important point is, is that all of this stuff here, that shaded area right there, is quality of life. That’s the ability for people to enjoy their life, to travel, to play with grandkids, and to be vibrant throughout their life. It’s something that is absolutely possible, and it can be initiated through proper health patterning, particularly health patterning that is associated with food. We underestimate the power that food has in terms of being able to drive healthfulness, and the Healthy Transformations program does exactly that. So if you’re interested in actually taking a pathway that rectangularizes your health decline, then the Healthy Transformations is the program for you.

Food Causes Acute Inflammation

Hello folks, Dr. Mike Breen here at HealthyTransformations.ca and the Healthy Transformations Program. Just wanted to give you another little video posting or video blog about another concept that is really foundational to understanding the Healthy Transformations Program and particularly how food can be the most powerful tool in restoring the healthfulness in many people, yourselves perhaps, who are suffering from ill health and other kinds of problems. The principle is how is it that inflammation is actually caused by sugar? Well let’s go back to a little bit of a drawing, a little bit of a graph here. What I’m gonna draw is what we call a blood sugar curve and what that is, is if a person was exposed to a single exposure of sugar, it could be a chocolate bar. It could be a can of pop or something like that, and presuming that they hadn’t had any sugar for a long period of time, or what we call a fasting blood glucose test. They’re not done that much anymore, but they used to be quite popular. You’d get a curve that was like this. So blood sugars are on here and this is time across the bottom. So the blood sugars as a consequence of being exposed to a sugar dose here would rise up like this then they would come back down to a lower point. So pretty typical. These are kinds of curves that are in every single physiology text book that every medical doctor, chiropractor, naturopath, osteopath, nurse has ever studied.

How is it that the blood sugars go up? Well that’s just from the absorption of the materials. How is it that in fact it goes down? That’s in response to insulin. So insulin would have a curve, and this is not exactly 100% accurate, but insulin would rise. And as the insulin rises it actually initiates an effect. There’s a time delay here, which would drive the blood sugar back down. And as the blood sugar goes down then the insulin secretion from the pancreas goes down as well and things go back to normal. Now typically this would take somewhere between 90 minutes perhaps or two hours or something like that. Again, when we were looking at these things in our textbooks we saw that this was normal function. And yet, just because the body can do that doesn’t mean that it ought to do that. This is actually a very stressful thing for the body as it turns out. Having blood sugars rise this rapidly, actually and having insulin that is commenced right with that actually drives what’s called the acute inflammatory response.

So when you eat foods and you drive insulin up, inflammatory influences take place. Now the interesting thing is that the acute inflammatory response, and how would you know what that is? Well if you’ve ever been bit by a bee or you’ve got a sliver in your foot, or something like that again, you get soreness and you get redness and you get swelling. That’s an acute inflammatory response, but it happens in our body just the same as it happens outside of our body, and it happens in response to the consumption of food. The interesting point is this, the inflammatory response doesn’t take 90 minutes to two hours to resolve. The inflammatory response goes up and acute inflammatory response will last from 12 to 72 hours. So what’s important about that is that each time we consume a sugar we’re going to produce an acute inflammatory response. If we only ever ate one chocolate bar or one pop and then we didn’t do it for weeks or months on end, then it wouldn’t be a big deal. But the majority of people don’t do that. They’re actually consuming sugars on such a regular basis that in fact we get a curve that looks more like this. A person wakes up. They have something that’s sweet. They wait for a while. They have something else, some cereal. Then they’re having timbits perhaps at work, and then they’re having a big fat sandwich, and this is a bit of an exaggeration, but you get the message. What goes along with this are insulin responses that basically mimic the blood sugar levels and then this is an acute inflammatory response followed by another, followed by another, followed by another, and people do this day after day week after week, month after month. They do it throughout their lifetime, and as a consequence you get an inflammatory effect that actually goes on for life. And that’s what produces chronic diseases, that exact phenom. You want to learn more about that sign up for our work shop at the Healthy Transformations Program or get in contact with Christopher Lawrence or myself. We’d be happy to let you know more about it.

Do You Know The Glycemic Index?

Hello folks, Dr. Mike Breen here at healthytransformations.ca. Just another video blog here about some information that is really important to understand as it relates to using food to drive healthfulness in your life and the principle I’m gonna talk about right now is called the glycemic index. The glycemic index has been around for quite a long time, developed in the 1970s, the University of Toronto, Canadian phenomenon which is quite interesting. And the glycemic index is actually a scale that represents the concentration or the density of sugars that are in carbohydrates. So, the glycemic index does not have anything to do with fats nor does it have anything to do with proteins. It’s a scale that measures the sugar concentration in carbohydrates. It’s a scale that goes from 0 to 100. At the top end of the scale, glucose was given the arbitrary number of 100, and so foods are measured in terms of their sugar density relative to this glycemic index. Now, it’s a very confusing thing if you go to these glycemic sites, and there’s lots and lots of them, you can look up a particular food and it’ll give you the number, the glycemic index. But it doesn’t give you any kind of references to the types of foods that are categorized in the glycemic index.

So, let me do this really quickly. If you can imagine a ladder with a bunch of rungs, maybe five rungs, the bottom rung at the bottom of the glycemic index is the category of vegetables. And then the next rung up the ladder is the category of fruits and then the next rung up is the category of legumes. The next rung up from that is the category of grains and the next rung up from that is the category of starches. So generally speaking, there’s overlap that exists between these groups to a certain extent, but for the most part that’s the orientation of the glycemic index. So, the lowest foods on the glycemic index fit into the green leafy vegetables and other forms of vegetables, the non-starchy vegetables. The next group up would be the fruits and as I said the legumes, the grains, and the starches.

What’s happened in our culture is that a significant amount of dietary patterning has lead to the consumption of very high-density carbohydrates, so the starches like potatoes and like rice and the grains which is all forms of bread and pasta. And these kinds of foods represent the bulk of the carbohydrates that are consumed. Then, if we see that in fact these are the high-density sugars, we wonder why in fact we have issues with blood sugar regulation in our culture and the answer is right in front of us. Because the majority of the foods that we eat are very, very high in the glycemic index. So, the Healthy Transformation’s program takes the opposite approach. We shift the consumption to the bottom end of those ladders to the bottom two rows, the vegetables and the fruits. And simply by emphasizing those foods as the primary volume that you consume, you control a whole bunch of stuff, particularly blood sugars. And then secondarily to that, control inflammation by way of reducing insulin production. It’s really quite remarkable. Healthytransformations.ca, look us up. You might be interested in coming to the workshops if they’re available or reaching out to Christopher Lawrence or myself. We’d be happy to meet with you.