Partha Nandi MD, FACP
Partha Nandi MD, FACP
Partha Nandi MD, FACP
Partha Nandi MD, FACP
My patients often tell me how confused they are about diet and nutrition. There’s so much conflicting information out there that people don’t know what to eat anymore. But, one thing’s for sure, the number of adults developing Type-2 Diabetes has spiked in recent years. There’s also been a rise in high blood pressure, cancers, and heart disease. And one in three Americans are now considered to be clinically obese. So what could be the cause? Well, the first place to look is your plate.
I’ve brought together highly regarded nutritionists and lifestyle experts to help us change our eating habits. You’ll hear some revolutionary ideas to help you stop eating your way to an early grave.
An integrative medicine practitioner, Dr. Shelly Sethi is also a good friend of mine. She gives us all an eye-opener about what’s really in the food we’re ordering when we eat in restaurants. Dr. Sethi demonstrates the amount of hidden salt and sugar that’s in dishes you never would have suspected. For example, we talk about the hidden sugar in pasta dishes and the hidden salt in desserts. Then, take into consideration the sheer size of the portions, American or Texas size, Dr. Sethi calls them. The best way to control both the portions and content of your food is to make it yourself.
We all have busy lives and sometimes the idea of coming home and having to make a meal just feels like too much. But, Dr. Sethi explains how important it is and just how easy it can be. “I’m a parent of two little boys,” she says, “I have a full clinical practice. I cook 30-minute meals.” It’s all about getting comfortable in the kitchen and using spices and herbs for flavoring the food. To make things really fun and model healthy eating, get the kids to help out. Dr. Sethi tells me, “The thing that will save your family, and the well-being and health of your future generations even, is to start cooking healthy meals in the kitchen.”
Jimmy Moore is the author of Keto Clarity, which provides a breakdown of some of the more complex science that goes into the ketogenic diet. Jimmy is here to remind us of the importance of fat in our diet. He tells me, “ I think we’ve been fed a big fat lie, to be honest with you. Fats are actually a very essential element in our diet. People forget your brain is 70% fat.” And, he’s not wrong, fat is a very important component of a healthy diet. Jimmy and I talk about foods that are “good” fat versus foods that are “bad” fat. And, he shares how he pulled back from a diet that included 16 cans of Coke a day, to be in the best health he’s ever experienced.
My friend, Dr. Joel Kahn, is the author of The Plant-Based Solution. Dr. Kahn advocates changing the ratio of plant to animal fat that we consume in a meal. He points to the amazing improvement in the health of the Finland population when, as a country, they embraced this philosophy. “Finland, had the highest heart attack rate in the world in 1970,” Dr. Kahn tells me, “They did, as a countrywide effort, more plants, less animals. The heart attack rate dropped 80% in five years.” Now let me assure you, Dr. Kahn is not saying you have to stop eating the foods you love, he’s just saying add more fruits, more vegetables, and cut back on the animal proteins, it’s all about balance. He shares how you’ll be younger and healthier within three weeks of making this change. Watch as Dr. Kahn points us down the path to living until 100.
My good friend Teri Cochrane is a nutritionist and integrative practitioner. She’s here to teach us how to become food detectives. Teri says a lot of foods look healthy and taste great, but there may be so many hidden ingredients, it’s more like the food is from a science lab. Teri tells me it’s super important to read labels and says one of her philosophies is, “Can’t read it, won’t eat it.” On the show, we examine a lot of beautiful, amazing food, food that anyone would think is a healthy choice. Teri breaks it down and points out the secrets to understanding what you’re really eating. “We have to become food detectives.” Teri says, “part of that is education, because education becomes empowering, and then we can pass it onto our kids.” Join me as Teri explains the importance of getting back to basics through the “Wildatarian” method.
With over 30 books about diet and lifestyle under her belt, Ann Louise Gittleman is one of the world’s foremost experts in functional and integrative medicine. In fact, the Cancer Control Society recently presented her with the Humanitarian Award. Ann agrees that it all starts in the kitchen, taking control of what you are consuming. Ann talks about the importance of reading labels, “You’ve got to read and see what the first five to seven ingredients are. That’s really what’s very key.” She also tells me that she agrees there’s a place in a healthy diet for fat and explains the importance. “We really need fat to stabilize blood sugar. It’s a major blood sugar stabilizer. A lot of people in this country have blood sugar issues.” Watch as Ann outlines the good fats that she says are essential to a healthy diet,and as an added bonus, she talks about the spices she regularly uses in her own cooking.
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*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
