Transcript of Episode 60: Healthy Meals and Snacks Made Easy
With Dr. Daniel Pompa and Phil Kaplan.
Dr. Pompa:
We're live.
David:
You're live!
Dr. Pompa:
I think we're live.
David:
You're live! Live on Cellular Healing TV, episode, I think, number 60.
Dr. Pompa:
Yeah, so you can see we're all together today.
David:
You're in good hands. You're in good hands.
Dr. Pompa:
We had quite the day yesterday. Sorry we're a little bit late, but that's what happens when Dr. Pompa is actually the host. I'm here next to my co-host, fitness expert Phil Kaplan, who's laughing because I said that probably ten times yesterday. We were doing a show. David is actually working on something else.
Phil:
That nutrition program that you gave me to make me taller? Let's just see if it worked.
Dr. Pompa:
Let's see. We're going to hold on one second. Phil is trying our make us taller things. Phil's quite—I don't know if you can see what's going on here.
-Technical Issues-
Phil:
Here we go. That works perfectly.
David:
I'm IT today.
Dr. Pompa:
Alright. That was probably the craziest start to a show ever. That's what happens when Warren's not here. We misbehave, gentlemen.
Phil:
Good work. Good work.
Dr. Pompa:
David won't be here, because we can't fit us all here. Thank you, David.
Phil:
He'll actually be here. Just nobody will see him. He's right here.
Dr. Pompa:
I love doing shows with Phil. Yesterday, we did quite a few shows, actually. We're taking this 180° concept to the nation, I believe, to the world. We're flipping it. We're going 180°. No doubt about it. We know that this message resonates with so many people. The message, the fact is the truth always lies somewhere opposite of what the experts say, and more importantly, what they say.
Phil:
That's such a good way to say it, because the truth always lies, and then you pause. It sounds like truth lies. 180° opposite.
Dr. Pompa:
That's right.
Phil:
Yeah, that was funny yesterday.
Dr. Pompa:
It was. We did have a lot of fun. We're teaching and preaching this from our heart. We've been blessed. We have some amazing opportunities to really broaden this message and bring it to the planet. That's our goal.
Phil:
You know why you're a genius?
Dr. Pompa:
I was thinking that —
Phil:
I don't either, because when you took this concept and coined that phrase 180°, it's amazing how many things fall into that. Just doing that yesterday—no thought went in. I was just spontaneous, off the cuff. So many things are the complete opposite of what they said.
Dr. Pompa:
Yeah, no doubt. Yeah, we keep saying to ourselves, “We have to do a show on that. We have to do a show on that.” It even actually happened at dinner last night. You want to tell the corn story?
Phil:
Polenta.
Dr. Pompa:
We were eating at one of our favorite restaurants.
Phil:
I hadn't eaten all day, and I was very—
Dr. Pompa:
Yeah, he did say he was going to chew off an arm. That's one of Warren's favorite sayings. You can see, he's got a lot of muscle to maintain, so you've got to keep food in Phil. Otherwise, he can get cranky. We were there, and of course Phil had ordered something, and I was asking questions about the polenta and the corn, and asking my typical questions.
Phil:
The waiter told us the lamb shank goes with the polenta. You can't separate the two, because that's what makes it so good. It's the mushrooms, the polenta—the whole thing works together.
Dr. Pompa:
I'm going wait, if it doesn't say 100% organic, it's GMO.
Phil:
I'm drooling, in the meantime. I'm ready to eat anything.
Dr. Pompa:
Phil just was like, “Just give it to me.” He probably felt bad for the waiter, number one. Number two, he was literally ready to eat anything. I'm like, “No, no, you can't do it. We don't know.” Phil's like, “Alright.” Out of guilt and feeling angry at this point, even at me, he's like, “Okay, just do it the way Pompa says to do it.”
Phil:
Dan, of course, will not eat anything GMO.
Dr. Pompa:
I won't.
Phil:
He knows that polenta comes from corn, and he knows that corn is, of course, genetically modified. He's standing his ground, despite the waiter tapping into my hunger, going, “You've got to get the polenta.” I'm going, “Okay, okay.” Dan's going, “No, no, no. No polenta. They have original wheat,” right? “They have original wheat.” It turns out they didn't have that.
Dr. Pompa:
Right, they didn't have that.
Phil:
Farro and stuff?
Dr. Pompa:
Yeah, farro, emmer. It's one of these original wheats. They didn't have that.
Phil:
Now the guy goes, “You've got to go with the polenta.” I'm like, “Okay.” Dan goes, “No, no, no, can't get the polenta. Anything's better than the polenta.”
Dr. Pompa:
Right, anything. Yeah. Don't risk the corn. As it turns out—he comes back ten minutes later, and he—His point was, “No, no, this stuff's from Italy.” I'm like, “I believe it's from Italy. You're not going to convince me.” He brings this brick of polenta. Sure enough, it's from Italy. His point is, “They don't do that there.” He is right. A lot of the European nations—
Phil:
You're still resistant.
Dr. Pompa:
I am, I am.
Phil:
I don't believe this. It's all written in this somewhat—I don't even know what it says.
Dr. Pompa:
My son, sitting next to me, googles the name, googles the company. Lo and behold, he was right. It was certified GMO free. Which, they did. They threw out a lot of the GMO in Europe. What happened in this country—but the European Union absolutely is saying, “No GO. We don't want GMO.”
Phil:
End of the story is, the waiter was right. That was good. That was good.
Dr. Pompa:
The waiter was right. I gave him credit.
Phil:
By the way, you promised a plug for the restaurant.
Dr. Pompa:
Girasoles in Pittsburgh, we love that place. Family restaurant. A home-cooked meal. There you go. You're right. Thank you for that. Today's show is something that I think—one of the last shows I said I really want to do this show. One of my clients said, “Dr. Pompa, I want the five things that you do daily, all the time, that keep you looking young and keep you vibrant and healthy.” I thought, that's great. I just rattled them off to him. It was boom, boom, boom, boom, boom. There's the five. I said, “You know, Kurt, that's a great show. I'm going to do a show on that.” We did.
The same thing happened this week. One of my clients said to me, “I'm just having trouble with lunch and what to do with that simple, easy meal. I don't cook. I need something very simple.” I'm thinking to myself, that's me. I don't do much cooking either. Don't want to. She said, “It has to be simple, but it has to be on the diet. I want just ten things that you do.”
I answered you, I said, “I am not the one to answer this, because I'm not the cook. I'm not the one who does things.” Then I said, “I'm going to attempt it.” I started just typing out ten things, and I'm thinking, I will never get to ten, but I'm going to make it, and I'll get to maybe five, six, or at best seven and say I tried and I hope this helps. I just rattled off ten. It was actually easier for me than I thought. I want to share those ten things that I do, because I don't want to take time to cook. I'm a very busy person, and that one or two o'clock meal in my afternoon has to be really simple. Admittedly, most of the time I just do some type of little protein and some fat, whether it's coconut oil, X-Factor Butter Oil and some protein, and I move about my day, but I came up with ten things that I do. I realized I do these things very often. I want to share those ten with you, and I want Phil to, well—
Phil:
Applaud.
Dr. Pompa:
Applaud.
Phil:
Okay, you read them off.
Dr. Pompa:
No, obviously I could just rattle these things off on the show. Let's talk about them.
Phil:
Yeah. A good place to start would be with the first one.
Dr. Pompa:
Yeah, that's a good place to start. Number one was, and this is very simple, you go in all the health food stores, they have the Applegate turkey breast, chicken breast, right, and it's organic. You take that, and I make lettuce wraps with it.
You go in there—I put a little bit of cheese on it. I take some romaine lettuce, and I wrap it up. I get the—it's the healthy mayonnaise, made with the grapeseed oil. Put a little bit of mayonnaise. Sometimes I like those good, organic, kosher pickles. I just got really hungry talking about them. I put the meat and I put the pickles. I put a little bit of the mayonnaise. I wrap it up, and I eat that as a snack. Literally takes me a second to make. You like that one?
Phil:
I like it. It's interesting, because back in the bodybuilding days for me, you have to get to a meal every 15 minutes, right? We used to do that. We would look at the turkey, the sliced turkey, as the wrap, and we would stuff all kinds of stuff in it. It's nice that you do that. I think you could come up with a whole bunch of different options. I bet the viewers could probably come up with what else they could come up with.
Dr. Pompa:
Absolutely. Black olives. Black olives.
Phil:
Wasabi, too.
Dr. Pompa:
Wasabi's actually good.
Phil:
I'm thinking some celery in there, with a little bit of wasabi mustard.
Dr. Pompa:
Uh-huh, most mustard are good.
Phil:
It's crunchy. Gives it the crunch.
Dr. Pompa:
Most mustards are good. Most mustards are healthy. It's typically mustard seed, ground up with a little bit of vinegar and some spices. That is what really most mustards consist of. With that said, you'll get the bad mustards that'll start loading up sugars and some other things, and if you can't read it, don't eat it. That was one of our messages—
Phil:
Yeah, I just like that idea, because you can create a lot of different meals using the turkey as the wrap for it.
Dr. Pompa:
Yeah, well we do the turkey on the lettuce, so then we don't have to actually—but I've done what you said. I've literally taken the turkey, I put black olives, a little bit of the mayonnaise stuff in there, and rolled the turkey and just ate it like that, too. Of course, if you actually—
Phil:
You take those little toothpicks with the frilly stuff on top, and then you can serve them.
Dr. Pompa:
Now we went beyond—now we're talking about garnishes.
Phil:
Right, we've only covered one.
Dr. Pompa:
Number two. Cheese that's organic, okay, and grass-fed. Raw is best, but most cheese that is raw is typically a good cheese. Grass-fed is the most important. I typically can just eat, literally, in the middle of the day, a chunk of cheese. I bring it with me. I used to give it to my kids, when they were young, for snacks. Just some good hunk of cheese with some olives. Things like that, that's a quick, easy meal. People wouldn't think of cheese as a meal, but it's a perfect food. It has the perfect fats, perfect bacteria. I love the Beyond Organic cheese because it's loaded with good, unique bacteria.
Phil:
And the rind, what most people throw away.
Dr. Pompa:
Absolutely, and the rind has all these unique bacteria. That's the thing. People don't think of cheese as a food—it's literally a perfect meal.
Phil:
We've had some adventures. One of them, we were driving across Florida, and we stopped in a grocery store. Remember?
Dr. Pompa:
Yeah.
Phil:
We were trying to find something that is organic, satisfying, tasty. It's hard. It' s hard navigating the grocery store. I remember what we found.
Dr. Pompa:
That was the regular grocery store. Organic pistachio nuts, cheese—
Phil:
We got some avocados and we got some cheese.
Dr. Pompa:
That's right. That was a meal.
Phil:
You've got to look. It's not easy to even find raw cheese.
Dr. Pompa:
We did, though. It was a regular grocery store. We found some raw—it was actually grass-fed, raw cheese. It was fantastic.
Phil:
It was $600, but it was a good meal.
Dr. Pompa:
It was a darn good meal. Then the pistachios, which is actually a really good point. If you have some cheese and some nuts, now you have something going on.
Phil:
The question is, how do you break the pistachio addiction after.
Dr. Pompa:
Yeah, the whole car was filled with pistachios. Remember the scene, I think it was—not Airplane. What was it, where the cops were sitting in the car? They were sitting there all day, staking somebody out, and they were eating pistachios. They were going, and there was conversation. They were still eating pistachios. Finally, they had to get out of the car to go bust the person, and they couldn't get out. They went to go open the doors, and the pistachios were too high. They couldn't get out.
Phil:
I can see that, like when we got out of the van. You open the door, pistachios dumping out.
Dr. Pompa:
Okay, number three. One of the things that—again, this is probably something you have to get not in a regular grocery store, but in a health food store they have the cottage cheese. I love cottage cheese. It reminds me of my childhood, with a little salt and pepper and olive oil on it. You can even slice up some avocado. You have to watch out, because most of the cottage cheese is fat free or 2%. You know, from this show, that we go for the whole fat. The whole, real deal cottage cheese. By the way, at Whole Foods, I can speak of, and I think in most health food stores, they have the grass-fed cottage cheese from grass-fed cows. That's a really good choice.
Phil:
It's funny you say that, because there was a time that, of course, everybody was looking for low fat, fat-free. My parents asked if I could stop at the store for them and pick up a few things. One of them was cottage cheese. They didn't have whole cottage cheese. It was all fat free, one percent.
Dr. Pompa:
If you went to a regular grocery store, I bet that would be true. Yeah. Let's talk about, just for a quick moment, because this is a major 180° concept. Most of our viewers, they get that we're 180° on this whole fat thing. Let's talk about the body. This guy sitting to my right, he really is a celebrity. He was very good friends with Joe Weider. He wrote many of the articles in “Flex Magazine,” “Muscle and Fitness.” I do have to tell a quick story on that. Back in the day, you were probably writing articles, as was I—some were different, perhaps, about low fat. Go low fat, that was the bodybuilding right? Don't eat fat. Am I right?
Phil:
In the very early days of bodybuilding, when I first started competing at 19 years old, here's what I learned. There are two parts of the year. There's the bulking season and there's the cutting season. The bulking season, rice, potatoes, anything that you can get. Then you went to the cutting season. Tuna out of the can. Tuna and spring water out of the can. You didn't want to get any fat.
Dr. Pompa:
No fat. Zero fat at all.
Phil:
You're right. As time went forward now and there were more options, people would say, “Is dairy good or bad?” The low fat choices are the good choices, right? We learn a lot. We learn a lot.
Dr. Pompa:
Absolutely.
Phil:
I think one of the things we spoke about yesterday that's relevant here is, when somebody does something altruistic and positive and they bring about a chance in a food or a food source, if the food manufacturers can exploit that to make money, they run with it. That's exactly what happens. When you talk about the sheep concept, everybody following—well back in the day when low fat was attractive, everything, every single thing, even if it didn't have fat in it to begin with, it would say fat-free.
Dr. Pompa:
Then we'd be getting to the point where even if we were recommending low fat, we realized that the most unhealthy products were low fat. If you wanted an unhealthy product, low fat. Sugar free became the same problem. If it said sugar free, typically you were ingesting chemicals that actually made you more fat.
Phil:
You know what's a great example, because we covered this yesterday, one of the worst is the cooking spray. It says for fat free, calorie free cooking. Zero calories. Zero fat. You look at the ingredients, and it's canola oil. It's 100% fat, but the food companies learned, if we say low fat, it doesn't matter if it's true, people will buy it. Yeah, it's the sheep following.
Dr. Pompa:
Yeah, they can manipulate the serving size and how that works to literally say no fat, no calories, no nothing, but you're spraying canola oil, which is pure fat.
Phil:
Right. I think the law says if there's less than half a gram of fat in a serving, you can call a food fat free. They don't regulate what the food companies refer to as a serving size.
Dr. Pompa:
A serving size is a drop of fat.
Phil:
It's .2 grams. It's 100% fat, but there's less than half a gram of fat in a serving.
Dr. Pompa:
It's tricky marketing. Before we leave this topic—one point on this topic of low fat and the marketing is, what are we seeing today, with that same thing? The moneymakers saw what the public wants, so now it's gluten free now. Gluten free everything. They've heard me say this on this show many times. If it says gluten free, look out. It's probably something that's very unhealthy that raises glucose, with tapioca starch, potato starch [16:41] all of these things that are actually called super [16:44] that actually raise glucose more. Watch out for gluten free products.
Phil:
You hear that? It's the sound of number four coming up, because we've got to stop here. We went off on a tangent.
Dr. Pompa:
I'm not listening to him on this, because I have to tell this story. Then I will get to number four. He's trying to get me off track, because he knows what story I'm going to tell. This is a true story. Phil, his mom, when his wife was pregnant—ex-wife was pregnant with your beautiful daughter, Brooke—commercial break.
Phil:
Yeah, commercial break.
Dr. Pompa:
For Italian polenta from Girasoles. Then it went into another commercial about gluten free products. Sorry about the commercial.
Phil:
Welcome back.
Dr. Pompa:
I was telling the story. That's what I'm thinking, actually. You didn't want to tell the story, so I went with the foot pedal. The story is, is that his mother was lecturing the fitness expert that his pregnant wife should not be working out while she's pregnant.
Phil:
They don't know my mother. He knows my mother. You get the whole thing.
Dr. Pompa:
Yeah, the typical Jewish mother. Preaching to him that, “This is not good, Phil.”
Phil:
“She should not exercise.”
Dr. Pompa:
“She should not exercise.”
Phil:
“She should not exercise. She's pregnant. Do you understand a pregnant woman needs to rest? What are you doing? Stop her. Stop her. What's with this trainer? You should not have a trainer. She should be with a doctor. She needs to rest.”
Dr. Pompa:
Italian mother imitation. It's about the same, by the way. Okay, so now, here, fast forward. One day she picks up this magazine on the coffee table, and she starts reading—
Phil:
In my house.
Dr. Pompa:
In his house, starts reading from this article. “You should listen to this.” “Muscle and Fitness.” “This says that a woman in the first trimester, actually, some exercise can be helpful.” She's saying all these things. Finally, Phil walks over and says, “Give me that.” He looks, and he says, “Mother, look at the author on the article.” She looks at the author. It's Phil, right? Phil wrote the article. Instead of saying, “Okay, well you were right,” she puts the article down, and it was never talked about ever again.
Phil:
Which leads me, and I think everybody will be able to relate to this—mammals are not wired to learn from their young. You can't teach the parents. That why you talked to my mom.
Dr. Pompa:
I don't know that that worked either. They're just wired not to learn sometimes.
Phil:
That was fun, though.
Dr. Pompa:
No, it was fun. That does bring us to number four. David turned off my phone. This isn't my phone. He took mine.
Phil:
Okay, so.
Dr. Pompa:
Okay, so number four was—I was looking at my little list, right, and I had it on my phone. David, of course, fixes the problem and walks off with my phone. Now I'm going to think. Okay, we had the cottage cheese. Coconut, I think, was number five. I'll find number four in a minute, in my head. If you go to the grocery store and you find the real coconut, right—again, this is too much work. Sometimes, you can have it already shelled, but you've got to take the coconut pieces—and if you do this, you can have them in your refrigerator all week, right, but I love taking those coconut pieces and putting some raw almond butter or cashew butter on those coconut pieces, and I love eating those as a snack. Amazing fat, and obviously just satisfies that hunger.
Phil:
When you get the raw almond butter, the oil is separated. You have to mix it.
Dr. Pompa:
The raw almond butter? Sometimes. Not every brand does that.
Phil:
I just wondered if there's a process when then homogenize it.
Dr. Pompa:
Yeah, it says just from almonds, but—I don't know the answer, but—I don't know the answer.
Phil:
Okay, so organic, raw, almond butter.
Dr. Pompa:
You'd better text David and tell him he has my phone. I'm not going beyond any of these. Okay. I'm going to have to recreate this. I think I hear feet coming down the steps. I hope that's for me.
Phil:
Should I text him?
Dr. Pompa:
Yeah, text him. Oh, I know. We talked about the avocado. I'm sure it's his phone, because he took my phone. The avocado. I love using a little bit of avocado, and I do different things within it. I cut the avocado in half, and I can either put black olives in there—yeah, you have my phone. Yeah, we're cracking up right now, because I was winging it. I was doing my top ten from memory.
David:
That's what happens. When you talk about the iPhone 6 Plus, you talk about social. Then, all of a sudden, you get the same phone.
Dr. Pompa:
Crazy, right? Let's see how I did. Okay, so I did five—
Phil:
It's good we rehearsed this show.
Dr. Pompa:
Yeah, that's right. A real coconut piece with almond butter was five. I was right on that. The one that I missed, number four, was grass-fed yogurts now, which you can actually buy in those health food stores, right? Of course, I love Amasai, because it has way more—I know where the product comes from. These cows not only eat grass, but they eat grass from cows that are doing this high-intensity grazing. The nutrient levels are through the roof. The fat is perfect. The bacteria levels unique, different.
Let's say you can't get a Beyond Organic product for some reason. You should look up how to do that on our website, but you can just go and you can get different grass-fed yogurts. Once again, Phil, we run into the problem that most of the products are going to be low fat yogurt. I know that people like the—what's the Greek one now? They like that. They have full fat version that people love. There's many grass-fed options that are full fat, but again, that probably—
Phil:
There's Oikos. There's Chobani. There's a whole bunch of them.
Dr. Pompa:
You know better than me, half the names.
Phil:
I'll tell you what. The best market is for yogurt.
Dr. Pompa:
Yeah, so let's talk about that.
Phil:
They actually list the probiotics, right? You look at that. If you're looking at the wall of yogurts—
Dr. Pompa:
You're listing them. They're just putting them in, right? They're putting in some probiotic.
Phil:
Then they feed the probiotic sugar. That's what they do.
Dr. Pompa:
That's exactly what they do. When you look at these products, there's no listed probiotic, especially in there because they're not putting it in. It's there naturally. Good tip. That was good. I like it.
Number six. I did say that one, too. I said the avocados. Different things with the olives. You can make a lot of different dishes just slicing an avocado in half. I even have people like almond butter with their avocado, which seems really odd, but cottage cheese with it is great. A little bit of olive oil. Another perfect meal. We're getting through it.
Number seven. Okay, number seven. If you go into health food stores, they have the healthy hot dogs. They have the bison hot dogs. They have the sausages now. People don't think of that, because they think of a hot dog as being bad. Applegate, some of these other companies now, many more, they make healthy organic, grass-fed hot dogs and sausages. That, to me, is a quick meal. Even me, I can throw one of those in the oven or boil water, some way to cook it, and that's a quick meal. I'm going to slice up an avocado with that. Now you have a combination. Now you put a little bit of the cottage cheese on that, as we talked about, and now you have another combination. Now we're combining these things into snacks. Anything you want to say from the bodybuilding world about that?
Phil:
No.
Dr. Pompa:
Alright, well here's one from the bodybuilding world I think you'll relate to. Hard boiled eggs. I bet you're one of those people that literally had hard boiled eggs everywhere. Traveled with hard boiled eggs, kept them in the car. I was one of those people.
Phil:
I had a cooler, and there came a point you couldn't wash it out anymore. It smelled so bad that you would throw it away and buy another cooler.
Dr. Pompa:
The eggs break open, and eventually the eggs. You could go into any gym, back in the day, as we say, and there was always a hard boiled egg stench somewhere, or a tuna stench, as you mentioned, because the hard boiled egg was something that was part of every bodybuilding diet.
Phil:
It was the perfect protein.
Dr. Pompa:
However, what did we see happen in those days? You had brought this up yesterday.
Phil:
The yolk became evil. The evil yolk. You must only eat the egg whites.
Dr. Pompa:
That's right. Of course, the bodybuilders, back in the day—
Phil:
All the fat, the bad stuff, is in the yolk.
Dr. Pompa:
Of course, they would do the egg white omelets. By the way, you still, even in Whole Foods and other places, you can still get the eggbeaters. Is that right? It's the whites. Just the whites.
Phil:
There are some body building centers, gyms, health clubs, where they have a juice bar, and as one of the base liquids that they put in, they'll put in liquid egg whites. That's the super duper muscle building shit. It looks like a milk container.
Dr. Pompa:
Right, just the egg whites.
Phil:
Do you want water? Do you want milk? Do you want almond milk? Do you want egg whites?
Dr. Pompa:
I'm going to go 180° on this, and I'm going to tell you, here's what I do for my very, very sick clients. I'm telling them to add extra yolks. You know why. Someone who's sick and challenged the fat heals the membrane. R2, Regenerate the cell membrane. That's how you fix hormone problems. That's key for weight loss resistance. That's key for just about every form of problem. What is in that egg yolk that we know that helps that cell membrane so much? There's a few things.
Phil:
Saturated fat.
Dr. Pompa:
You got it. Cholesterol, right? The two main fats that really stabilize the insulin receptors or the thyroid hormone receptors or the leptin receptors, the hormone receptors in general. Then, also, egg yolks actually are loaded with something, sulfur. So many people that are sick and challenged are actually sulfur depleted. Once you become sulfur depleted, you actually have trouble detoxing, especially things like heavy metal.
When you take in more egg yolks, you're actually increasing your sulfur. Cholesterol sulfate, where cholesterol meets sulfur, is actually the most important fat for the brain. Cholesterol sulfate, you actually need for your brain to work. Cholesterol sulfate, you need to really make so many neurotransmitters. It plays a major role in just thinking normal, feeling normal. Almost every process in the body. Most people today are actually cholesterol sulfate deficient.
Phil:
For the guy that didn't have any meal options, you're doing a good job.
Dr. Pompa:
Yeah, can you believe that? I really didn't think—I just went back into these things that I do, which brings us to number nine, which is actually—this is something my kids actually reminded me of that I used to do. I would make them drink it. They got used to it, after a while. They called it Tigger Shakes, or Tigger Juice, is what they called it. I would take romaine lettuce or spinach. I would put it in a blender, and maybe even just a piece of orange, a piece of an apple—
Phil:
Did you put water in there, or it would be enough just—
Dr. Pompa:
Yeah, I would put some water in it, too. A little bit of water, and I would blend it up. You would think that that would taste absolutely horrendous. I would like a scoop of whey protein in mine, typically. Now I have, basically, a balanced meal. I have protein and I have salad. I just wasn't one of these people who had enough time or even desire to put a salad, chop it up—my wife, now she's the big salad eater. She makes the salad, she puts the olives, the almonds—she loves it. She'll sit there and chomps on this thing.
It's not even making it, for me, that's the worst thing. If someone makes me a salad, I'll eat it, but even then, for me it's just chomping. All that chewing, and all that chewing. I'm done with it after a few chews. I want to move on to the next thing. I like drinking my salads. My wife would never agree with me on this, although she did drink a few. I would make these things with the whey protein. I would even put some olive oil in, maybe some avocado. Just that piece of apple or orange just livens it up, just enough. Maybe you can add a little bit of Stevia too, which I did at times. Those Tigger drinks, as my kids called them, was the way I got salad in my children.
Phil:
You know what's funny? I recommend a drink very similar to the people who go through my program, in the later weeks of the program. Some people go, “Eh, it's horrible.” When you don't let them see the color, they appreciate the taste. People get freaked out by the green drink. If you put beets in there, it turns a weird shade of red, but if you put it in a cup that they cannot see it, all of a sudden, they appreciate the taste.
Dr. Pompa:
That's a good idea. Yeah, that's a good idea until they look at their lips. They go upstairs and they look at this and they're like, “Oh, what's he feeding me?” Yeah, that's another thing from the bodybuilding days. Maybe not lettuce, necessarily, but surviving on shakes. The shakes, the hard boiled eggs, and the tuna. Did you guys eat anything else, besides those three things?
Phil:
In bulking season, we would go to the Chinese restaurant and get chicken fried rice. We would get buckets of it, because we were bulking. We were carbing it up.
Dr. Pompa:
It's so funny. I remember it as another 180° concept. If a bodybuilder was in that cut phase, right, they would get on, I remember, the model bikes or the treadmills, going for hours. They would just sit there and do their low endurance in that fat burning zone. Now, today, you see the bodybuilders wising up, and they're doing more of the high intensity, knowing that that raises growth hormone.
Phil:
There's a whole new level of freakish bodybuilding today.
Dr. Pompa:
The evolution of a bodybuilder.
Phil:
They don't want to burn calories other than in their workout. Some gyms have two or three floors, and they have an elevator for handicapped, The 300 lb., 6.6% body fat bodybuilder goes and waits for the elevator, because he doesn't want to burn calories going up the steps.
Dr. Pompa:
I would not have believed it. There's a guy at our gym. His name was Gene. People that know me could finish Gene's last name, there. I won't embarrass him. He would probably watch this and laugh with me. Gene literally would not cut his mother's grass. My friend and I would just roar, because he wouldn't cut his mother's grass. He didn't want to burn calories. In his mind, he was going to lose his muscle. That's the sickness. You're right. He would take elevators. He would not take stairs, because he didn't want to burn calories and burn muscle. That's sick. The evolution of a bodybuilder. They go through that phase. Talk about that evolution. They start because they just want to be that teenager who's not scrawny. They put a little muscle on, and then from there—
Phil:
That's a whole show.
Dr. Pompa:
Yeah, that's a whole show. Let's just say where it ends. It ends in that monster that we just partly described.
Phil:
Who believes that he's not big enough.
Dr. Pompa:
It's true, and never going to be big enough. Anyways, okay, this is one of my favorites. I take hemp seeds, chia seeds, or salba seeds—by the way, this is number ten, so we actually made it, and—
Phil:
Roll them up and smoke them?
Dr. Pompa:
No. That's funny. No. We don't use the CBD. We actually just take the seed. I like to put it—if you can get raw, grass-fed milk, great, but I do a cereal with it. Maybe get unsweetened almond milk, unsweetened hemp milk. I put the seeds in the bowl, and I pour a little milk, and I eat it like cereal. Add a little Stevia, some blueberries.
Phil:
It's good.
Dr. Pompa:
Oh my gosh, right?
Phil:
You know what makes it really good? Dates?
Dr. Pompa:
Oh man. See, now we're salivating here. Some coconut shreds, is another thing that I love too add into that. Adds a little bit of crunch. I actually even add some walnuts oftentimes, if I have them. It adds the crunch, and you get the seed—as it soaks in to the milk, it becomes very soft.
Phil:
It actually has a very different consistency than regular cereal. At first, you're surprised by it, but then you realize it's better.
Dr. Pompa:
From my childhood, that was the thing that I miss. Sitting down and eating, on Saturday morning, that bowl of cereal. Embarrassingly enough, I think it was the pebble—what's the name?
Phil:
Fruity Pebbles?
Dr. Pompa:
Fruity Pebbles, yeah. The way it crunched. I like honeycombs, as well. I have to say, it's like, I did grow up on a relatively good diet. All my milk. I remember eating eggs almost every morning. The cereal addiction, I do remember that at one point, where I would just carb up. We ate really healthy, because mom—back then, moms cooked. Everything was cooked. We didn't go to fast food restaurants. I think cereal was probably the worst thing that we—
Phil:
Which was nowhere near today.
Dr. Pompa:
Nowhere near where it was today.
Phil:
Did you ever get the snack pack, where it came with eight little boxes?
Dr. Pompa:
Yeah. Uh-huh, yep. That was my addiction, no doubt about it, as a kid. All in all, we were blessed to not have to deal with a lot of the foods that are—
Phil:
We had probably 20 of those little boxes of Shredded Wheat, because nobody would eat that one.
Dr. Pompa:
I actually love Shredded Wheat.
Phil:
We had the Lucky Charms. The Shredded Wheat would stay there.
Dr. Pompa:
I actually like the Shredded Wheat, at one point.
Phil:
You should've came to my house. There was plenty.
Dr. Pompa:
Here's what I would do, though. I would sprinkle sugar all over it, right? I like the crunch. Remember then, they had the mini ones and the big ones? I actually liked those big ones. They were literally this big.
Phil:
They didn't have sugar on them, so you added it.
Dr. Pompa:
Yeah, I'm sure I overdid it. I remember literally, embarrassingly enough, is just scooping piles of sugar as a kid. My parents, they didn't stop me. Maybe they didn't know.
Phil:
It was a different world. We were different, as biological creatures, and the food was different. The truth is, what people are eating today, when you mount it up with GMO and sugar and bleach, it is a very different world.
Dr. Pompa:
It is a different world. Yesterday, we did talk a little bit about excitotoxins. When we were kids, we didn't have those chemicals that they put in foods. It probably just started sometime, I know, around then. Today, these companies put these chemicals, excitotoxins, and probably the one most of you watching know is MSG. It's gone so far beyond that. All the colorings, they're all excitotoxins. There's other chemicals they're putting in food to get our children addicted to the food. Talk a little bit about that, because it stimulates part of the brain that creates the addiction.
Phil:
Yeah, there's something that the food companies refer to, privately, as bliss point. What bliss point really is, if we look at it chemically, it's enough of a dopamine spurt so that there will then be a dopamine drop.
Dr. Pompa:
By the way, when you take a drug, you're getting a dopamine spurt. Whether it's cocaine, whatever it is, you're getting a dopamine.
Phil:
The addiction center of the brain is called the nucleus accumbens. There was a very interesting study where they took rats and they put electrodes, they wired a machine, a device, to their nucleus accumbens. There was a lever, and every time they hit the lever, it stimulated the nucleus accumben. There was a dopamine rush. The rats that had that lever and learned to use it all starved to death, because they didn't eat food. They would rather hit that lever all day than eat food, and that's scary.
Dr. Pompa:
That's the worst thing I ever heard.
Phil:
That's what the food companies are doing. The excitoxin's really become a metaphor for that lever.
Dr. Pompa:
Yeah, that's amazing, because you do see that when you look at kids today. They have this posture head. They look malnourished. If you follow them in a day—I had that experience. I went to my kid's ski camp with him, and I watched what these athletes were eating. They literally were eating excitotoxic meal to excitotoxic meal, sugar loaded, chemical loaded, artificial sweetener—everything. Then, guess what was sitting next to their beds? These were athletes. Medications. Yeah. Then their medications were next to the bed.
They were eating those foods. They were hitting the lever. They were addicted. None of them want broccoli. None of them want grass-fed meat. None of them want real food. Again, they would rather starve and hit the lever.
Phil:
You just reminded me of something. I'll keep it very short, but my daughter, when she was three, four, five years old, had a neighbor across the street. They became good friends. The neighbor was a little older. She was fun. She was a fun girl. They used to laugh together. Every few hours, she would either cry or get into a funk or start picking at her fingers, always something, and it would be because she needed sugar. She would run home and she would have some sugar, and then she would come back and she'd be fine. She was diagnosed with all sorts of—high-functioning autism. All kinds of diagnoses.
I went to her mom, and actually brought a program and I gave it to her. I said, “I just want you to understand the link between the way you're feeding your daughter and her reactions, because all of the medications that you're taking aren't making her better. Do you see that?” She never spoke to me again. The mom just got mad. “Why would you talk about my daughter?” You witness it, and it's horrible.
Dr. Pompa:
It doesn't matter, because one day she'll look back at that conversation, I believe, and say, “He was right.” One day.
Phil:
She did take the program, and she never gave it back. It was an expensive program, if you're watching.
Dr. Pompa:
Listen, I think that's our show for today.
Phil:
Did you get to ten?
Dr. Pompa:
I did. I said that. I said, “By the way, that was ten.”
Phil:
I just wondered if you skipped one.
Dr. Pompa:
Do you want to add one?
Phil:
No, no, no, no.
Dr. Pompa:
Add one. Give them a bonus, Phil.
Phil:
I don't have one, but I will tell you this. When I was in Costa Rica—if I tell you the whole story, it's completely inappropriate.. My buddy and I went into this village. We wanted to see how people really lived, not the tourists. They gave us coconuts, and they had a thick—it's like a reed that you jam through the coconut.
Dr. Pompa:
To get the milk.
Phil:
You drink it right out of the coconut. I've got to say, I've never tasted anything like that. Just the other day, I happened to be in a Whole Foods, and I saw they sell coconut with the little straw. Sure enough, it's from Costa Rica.
Dr. Pompa:
Someone said, “Let's take this to the planet.”
Phil:
Right. I really think that it takes a lot of work to learn to eat well. It does, because there are so many forces working against you. Once you get there—just like I said, when we went into that grocery store, we had to hunt, but we found it. It's worth the hunt.
Dr. Pompa:
No doubt about it. It is worth the hunt. I think you said the challenge there. We're telling people, “Look, you've got to be a 3%er to really be even able to go after the hunt.” Typically, unfortunately, it takes somebody losing something that they cherish very much to go after the hunt, whether it's their energy, their sleep, their anxiety, or faced with death, which we have. Then people will change. I believe 3%ers can make that change, even without it. Look, it takes a 3%er to go 180°. We're hearing a message, day in, day out, that fat is bad, that this is good.
Phil:
My hope is that one year from today, we call it a 5%er. Let's hope we make enough of an impact.
Dr. Pompa:
Yeah. Every time I lecture before an audience, I state those statistics. I always said that my hope for this group is that we reverse that. 97% move forward today. The thing about being a three percenter, we always say, it's a decision. It's a decision to say, “I am tired of being tired. I'm tired of living this way. I'm tired of seeing my kids this way. Change. Make a decision today. Go 180°. We'll see you next week. Maybe one of the big future shows is kids' health. Kids' diet. I think that's a great show. Maybe we can have Phil back for that one.
Phil:
Most of your viewers – inaudible-.
Dr. Pompa:
Really? I didn't think about that. That's true. Everyone can join, even though it's about kids. We'll see you on the next show. Go 180°.
Phil:
Bye, everyone.
