Kind: captions
Language: en
I've discovered a paper recently that
beans like other things actually have
their own set of yeasts on the
individual being hey there it's Dr
William Lee physician scientist and
author of e Tob disease and I'm here
with my new video series it's really a
fun thing that I'm doing with my friends
and my colleagues and it's real
conversation between two people that you
might have seen on a stage or on a
program or at a summit and I what I
wanted to be able to do is to to to
bring people in on the conversations
that we really have uh when we're
actually just you know ourselves and so
today I'm I'm super excited to be joined
by my friend and colleague Dr Stephen
gundry um I can't believe anybody would
not know who Dr gundry is he uh is a
Pioneer uh in talking about um uh the
healthy nature of foods the surprises
that we actually seen and recently he
has really gotten into one of my
favorite absolute favorite areas which
is olive oil and so we're going to talk
a little bit about this and so um Steve
thanks for joining and I I thought you
know as part of sort of like the real
conversation um I just learned that you
came back from the south of France so uh
I'm a big fan of that area of the world
I've traveled there many many years I've
got lots of good friends there and one
of the things that I love love about
that part of the Mediterranean is I'm
always surprised and delighted by
something delicious that I can find
there to eat and that's also healthy so
what did you find would tell me tell me
about your trip well you know one of the
interesting things about both South
France and Italy and we spend actually a
lot of time in both places um I think I
have yet to have a salad at a restaurant
that didn't have uh chory forms of
vegetables like ricu like dzo like uh
Belgian endive like fris and chory and
I'll bet you that you had the exact same
experience and you know these guys are
to me are so important because they
contain you know an amazing fiber inulin
and inulin is is as you know as I know
is so great for your gut microbiome and
it it's always fascinated me that you go
anywhere in the South France and Italy
and you're going to find you know chory
family of vegetables in in your salad
and it's like hey how come every one of
these salads has these and and then you
start you start looking at the
literature and you go oh you know these
guys knew this long before you and I
knew this I I'm I'm telling you that's
one of the things I love about the
Mediterranean is that the foods that you
get there at any place not a not
necessarily a fancy but any place they
use just intuitive combinations of
ingredients that have been passed down
for Generations without a lot of science
but just intuition of what actually
works and I I love that about good
healthy fresh eating that you know
tastes great right and and you know by
the way like the the chores and stuff
you know they're they're it's so much
more interesting to eat than just like
loose leaf lettuce that you tear up uh
and and put a little dressing on right
oh yeah and you know and they there's an
expression that I use you would back
more bitter more better and you know
they they love these you know bitter
greens and bitter foods and and brightly
colored you know you're always eating
the rainbow there as you your spouse and
I do it's it's just you see it in action
every day and you're right you don't
have to eat it a fancy and so so so help
me understand like I'm just picturing
this chickery salad you you you've eaten
over and over again recently what else
goes into it tell me about the other
stuff in the salad well as you well know
um there's there's going to be a a
bottle of olive oil on the table
everywhere you go and there's usually
going to be a bottle of balsamic vinegar
or another form of vinegar on the table
everywhere you go and there's actually
you may have noticed there's a pecking
order depending on how often you go to a
restaurant of which olive oil you're
going to get the oh is that right oh
yeah the the turistas and I know just
about every olive oil in France and
Italy now and the turistas will get um a
a fairly mild olive oil but kind of the
more you show up there they start
bringing out the better stuff yeah they
they up grad you and you know it get and
it gets more biting more bunch and you
can tell by the taste or do they
actually give it to you in a different
bottle no well you can know yeah
different bottles but you can really
tell by the taste and you know if if it
if it makes you cough as I say that uh
that's what you wanna that's then you
know you're getting all these
polyphenols you know I mean and that's
the other thing is just like what you're
talking about the the the the taste
sensation of the chy the RICO it's a
little bitter you've got the bite of the
olive oil sort of the front taste and
also the back taste of it um I love the
idea of the the balsamic H so are there
anything else other things that go into
the salads that you discovered this time
well you know uh a lot of places now
it's surprising me like we'd be at a one
particular hotel in K farat and now they
have a half sliced avocado as one of the
things you can just you know pick up um
from you know going going through the
buffet and that's actually fairly new
but and and it's drizzled with olive oil
and it's got a little sea salt on it and
I got wow now I don't even have to you
know ask for it oh do you happen to have
an avocado in the back right right well
and you know like what I what I love
about what you just said is that I
because I can picture it in my head it's
super simple half an avocado not Tak out
little sea salt and olive oil like
that's all you need just take a spoon
and that's it like that so you know
Simplicity is something that I really
appreciate about uh grape food I just
myself got back from I was in the
Mediterranean doing research on my next
book and I I was in Greece and I was
looking at what they actually put in a
Greek salad right so if you go in
America you order a Greek salad it's
kind of a big deal and then when you
look at it it's kind of like this looks
like any American salad that they threw
a couple of olives in Oles yeah or a
couple of CHS of feta cheese that's
right and it's probably not actually
feder cheese it's probably made from cow
milk right yeah and you know it was like
the first time I ordered it again
recently I looked at it and I thought
you know this is this is the real Greek
salads Elemental it's got some uh
cucumbers it's got some um volcanic
Tomatoes just a little slin sliver of
red onion I mean all these bioactives
that are in there um some local wild
organic uh oregano sprinkled on there
Capers from the volcano you know just I
mean local stuff Brine and put in there
you get your coratin uh all in there and
you know like and even if you didn't
know any science which you know
obviously you and I it's hard for us to
not use our spectacles to look at the
scientific goodies yeah but right like
that's how I navigate my I'm sure you
did the same way but honestly it just
taste so damn good yeah and you know a
lot of those salads over there they use
preline as part and you know people go
wait a minute that's the weed that grows
in the sidewalk everywhere right it's
also you know Moss Ros or port chilaca
and I mean persan is just one of these
other compounds that you go holy cow you
know there's there's all this alphal
linolenic acid in peline and a great
deal of fiber as well and so you start
going why are you know why are they
eating this weed you know what why would
you even you know put this weed in your
salad and it always you like you it
prompts me to go okay why are they
eating this weed and you know that that
that one of the things that I always
look for in a menu when I am doing my
research is they call them Wild greens
the the Greek name they call it horta
and basically they're they're literally
going out more or less along the side of
the road or the back of the yard or the
Hillside and and just like ripping them
out of the ground cleaning it off and
then sautéing it very simply with a
little Bott of olive just a little heat
maybe a maybe a little garlic maybe some
spices and that's it like and they
presented you it looks as beautiful as
if it were you know coming out of some
fancy restaurant and but it's a simp as
actually what Mother Nature delivered
like literally it could have been from
just 10t away in the restaurant yeah and
you know you mentioned red onions it's
like and you see red onions all the time
in you know in southern Europe and it's
like well okay why the Red Onion um why
isn't this big slab of white onion that
we have you know in the United States
well like you said there's far more
polyphenol bioactive compounds in red
onions
plus they're milder and you can you can
get that onion taste without blowing
your mouth right well you know the other
thing about um uh red onions that I've
been sort of diving into and doing some
research about is all right and I like I
like to cook I don't know about you but
oh so so well first of all here's
something I learned uh I um I happen to
know the uh Chief scientific officer uh
that used to work at the USDA and now he
works for a a a produce organization
kind of a nonprofit Trade Organization
and so I asked him I said is there
something that I should know about food
safety that most people wouldn't know
like I'm pretty Savvy I think I'm pretty
Savvy I like to be in the kitchen he
said here's a thing do you wash your
onions and I'm like sometimes I do but
usually I don't he's like you should
definitely wash your onions because that
thing's been rolling around in the dust
and the ground and and everywhere else
in a truck in in a storage and I'm like
well what do you mean like wash your
onions aren't we just peeling off the
show he said yeah but you know like
think about it if you're actually taking
a knife and you're peeling off that
stuff you're just introducing the dirt
if you were a surgeon which you are I'm
not and you were saying like you know
I'm not gonna prep the skin I'm just
gonna cut right in with a butter knife
you know like it's it's or knife that
coming out that's coming out of an un
unused dishwasher you know like you
wouldn't be doing it so I'm like okay I
get it so one thing I learned about that
is so like rinsing the onion for about
60 seconds but then the second thing I
didn't realize is that a lot of the um
cortin that's found in the onion right
so um I used
to uh take the the papery stuff off the
onion and then I would just like you
know usually peel off some chunks on the
outside whatever and he said no no no
actually there's a lot of coratin on the
outer layers so it's more concentrated
on the outer layers and it gets more
less concentrated more dilute on the
inside so now what I do is not do I wash
my onions but I actually make sure I
don't throw away some of the outer layer
so I didn't know that did you know that
good tip no no yeah and by the way if
you take a look at the European salad so
this is what I did when I was in
Mediteranean I was looking for what
layer they were actually putting in the
salad and mostly it's that outer layer
it's got more pigment to it uh and so
I'm like they actually know like right
so again the same thing is like I don't
know how come we don't know but they
know
well because you know that's a whole
another subject but they actually honor
their elders and they honor their you
know the village elders and their
parents and their grandparents and their
great-grandparents and you know these
these oral Traditions are actually pass
down from generation and these wives
tales usually have you know a very good
scientific basis that yeah you know you
and I like to discover but they known
for eons they don't need to Discover it
because it's been passed out right you
know fun thing U recently and maybe I
did not know this but I know
particularly in Italy um they do eat a
lot of beans um and they soak their
beans for actually a considerable period
of time and like how like how long so at
least 24 hours some of them soaked them
for 48 hours and because you know I'll
go we'll go to a little village and find
a chef in a little cafe and start
talking why you do this what are you
doing right right right right right and
so I've discovered a paper recently that
beans like other things actually have
their own set of yeasts on the
individual beans and when you soak them
they ferment and it turns yeah and so
the longer you soak them the more the
fation process actually breaks down the
lectin in beans one of my favorite
subjects yeah and so I said son of a gun
you I talk I tell people eat fermented
foods all the
time and yet I never even thought that
the reason they're soaking the beans was
to start the fermentation process and in
fact you see you see this foam you know
in the water when you're you don't and
you don't think about it yeah I don't
even think
about son of a gun and so there's this
paper saying oh look there's all these
lacto basilan all these other bacteria
that actually ferment the beans for you
and I go how do these guys get so smart
well you know I I think what it is is
that we're using like folks like you and
I and the people that we work with we're
using the power and the tools of modern
science to basically simply ReDiscover
it's kind of like an archaeology of
sorts right oh yeah it's been known we
are just blowing the dust off the cover
and opening it back up to see what was
inside right uh and having a a modern
understanding of course I I I love that
so when you um when you are in the
Mediterranean do you are are you do you
stick with a purely vegan diet are you
what what other what other if not what
other goodies did you have tell tell
well yeah so you know I I classify
myself as a veg
Aquarian and by by that I mean I I lots
of plants but I actually on the weekend
my wife and I supplement our diet with
wild shellfish and wild fish and we do
that for a purpose uh I'm a I'm a big
fan of a class of phospholipids that
make
plasmalogens um that you I know are
aware of and one of the best sources of
plasmalogens are shellfish particularly
molus and Bales and it's it's always
entertaining to me that these things
feature very prominently in in the
cuisine of of of the Mediterranean um so
so what what from your perspective what
are the what are some of the most um uh
striking health benefits of
that yeah great question well you know
these
phospholipids uh have become very
intriguing to me
because in in all Alzheimer's research
we know that one of the things that's
absent uh or very sparse in the brain of
Alzheimer's patients are this class of
phospholipids that are called
plasms and there's been some very
elegant studies particularly in Japan
looking at supplementing the diet um
with plasmalogens from scallops in in
mild cognitive impa impairment patients
and by the way these are the big
scallops right the sea scallops yeah sea
scallops as opposed to the tiny tiny
little yeah not the little bay scallops
that you guys eat up there um but you
know they're also present in all the
other shellfish um another interesting
place speaking of why do people eat
these things are sea cucumbers oh I love
sea cucumbers yeah well sea cucumbers
are a rich source of these phospholipids
that we really don't have in our diet
anymore and so what the heck I you know
I like I like my I like my brain and you
know I want to why not yeah I want to
keep it
working now did you eat SE cucumber in
the Mediterranean have they no they
don't they didn't serve that's in Asia
yeah that's in Asia but uh yeah but they
they use far more shellfish and mollock
in in what what and you know what I love
um that you know when I am doing
research in the Mediterranean I love to
go to their seafood market and markets
and wet markets and one thing that
always blows me away um is the diversity
and variety of shellfish that you can't
get at home right so we get what do you
get you get like Steamers and you get
muscles and you know a couple of crabs
but you know like you go to these places
and you see all these um it's like a
shellfish going to a shellfish collector
store oh said that they're live whole
and and just so mesmerizing to me um
like okay so Shish how how do you like
to have them cooked how did you have
them cook well you again it depends on
where you go but a lot of times you know
they'll bring out these towers like you
talk about and there's like you know
there's there's 10 different little
cockal and you know and they give you
little bitty welks and they give you
these little forks and you go I'm not
going to you know how that's a lot of
work
but you know it's interesting it is a
lot of work to eat shellfish you know we
forget how easy we make it for ourselves
whenever we're eating oh I want popcorn
shrimp that'll be good for me no that's
true or fried chicken in a bucket like
yeah know give me the chicken
tenders no it's actually that's a good
that's a really good point you know one
of my favorite ways of actually cooking
shellfish is um I learned this from my
friend of mine who's a who's a
professional chef if you have a just a
griddle or a pluna and all you got to do
is put a little bit of olive oil and I I
didn't realize this but the this whole
issue about the smoke point of olive oil
it's all kind of crap I mean you can
cook olive oil at a any reasonable
temperature fine and in fact fun fact it
is actually the least oxidizable of any
oil exactly even it's even better than
coconut oil I know yeah and smoke point
has nothing to do everybody say oh it's
oxidizing no it's horrible for no no the
the polyphenols and the extra virgin Olo
protects the oil at heat yeah right so
it's so it's so amazing I want to come
back to olive oil in a second but so you
know I love to just put a little olive
oil put the shellfish down let them just
let and you could put a little cover on
top of it and they will just pop uh open
when they're done and they release their
Briney juices yep so delicious yeah and
and a lot of yeah alancha like you say
you see that so many places yeah exactly
all right let's talk about olive oil
because I I noticed that you know I've
been I've been following you of course
and um because who doesn't and there's
all this information that you've been
talking about olive oil how did you get
into olive oil well uh one of my
expressions from long ago is the only
purpose of food is to get olive oil in
your mouth and that was actually
based on looking at very long live
cultures particularly in the
Mediterranean yeah and and some of these
cultures use a leader of olive oil per
week uh which is about 10 to 12
tablespoons a day and there's been
several very good olive oil studies I
think the best one was the predimed
study where um and I think that that's a
I thought it was a very well-designed
study maybe AR about study from that's a
study from Spain Spain that looked at
how people actually live their lives and
eat their food but they designed it to
really track um the diet by categories
of ingredients including olive oil and
then they looked at important Health
outcomes that we all care about and then
they found the patterns so what what
what patterns do you think people need
to know about from about olive oil
what's what's good about it well you
know they looked at multiple patterns
and they basically took 65 year old in
year old individuals who had coronary
artery disease and they made one group
use a liter of olive oil per week and
they actually made people bring their
you know jar bottle yeah the empty one
and exchange it at the at the clinic uh
which is you know better control than a
lot of experimental studies and they
followed them for five years and the
original plan was just to look at
coronary disease and there was actually
a tremendous benefit in lessening a new
event from the AL group but then one of
the things that really caught my eye
they had lots of little sub variants
that they published on one that caught
my eye was memory and the olive oil
group at the end of five years actually
had improved
memory compared to when they started at
age 6 yeah you go that's better that's
better that's better than before not
less worse exactly and the other group
were worse you know they were worse
which one would expect okay they're now
70 and blah blah blah but better you
know five years on it's you know what
that that's like lengthening tiir as
opposed to just slowing them down yeah
exactly exactly like like you know and
you know as you know one of the things
that you and I share in common is that
like you know our background is in like
serious hardcore research for you at the
NIH yeah and and you know and and you
know we don't expect as biologists doing
medical research to see reversal or
improvement from Baseline our our
training shows us in disease models that
you know kind of the best we can hope
for is less bad slowing things down like
that's the expectation of science but
when like what you were just describing
when we see something
improving that means that we got to pay
attention to what's going on yeah that's
exactly right and so so then of course
you go all right hey there I have a
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right
now now let's get back to the
video oleic Acid which is you know the
major mono saturated fat and olive oil
isn't particularly interesting as a fat
it's a monounsaturated fat and I had the
pleasure a few years ago of talking to
the head of the olil council in in Italy
who's a physician and he says you know
it's not a particularly interesting fat
but it's what it's carrying that's what
we're realizing you know all these
polyphenols that it's just an agent to
get polyphenols delivered to you it's a
carrier it's a carrier and he says we we
forget about OIC acid yeah it's in lots
of other stuff too but hydroxy tyrosol
yeah hydroxy tyrosol so so here's here's
what you just said food is just a
carrier for olive oil
olive oil is just a carrier for polyols
like Hydro TIR cell yeah and there you
know and there's multiple other ones
like that's that's like the that's like
the Russian doll right so
basically it's a trojan horse of
goodness delivering the polyphenol so
that is really truly amazing so do you
have your own olive oil now is that what
you did well yeah it's a fascinating
story um we got it's it's a great story
you'll love this uh it goes right up our
alley so you and I know that in general
great wines come from stressed Vines um
they are in morck they're underwatered
they're often at high elevation exposed
to sunlight and the more the plant is
stress the more polyphenols that plant
uses to protect itself and its grapes
and so there's a there's a young man by
the name of a who lives in Morocco whose
family is fourth generation olive oil
producers they actually own a mil2
200,000 olive trees and his he's a wine
snob and he approached his father and he
says you know I'll bet you that olives
would respond to the same stresses that
grapes are and I bet you we could get a
much higher polyphenol content in oliv
if we stressed them he said would you
let me do it and then how so how did he
stress them oh how did so he goes out in
the middle of the Moroccan desert finds
Rock and it's near the Atlas Mountains
and it's really hot so he plants the
olive trees in rows just like Vines
rather than yeah and he grows them in
rows like Vines he grows them in rock he
underwaters them it's hot in the
Moroccan desert and so it takes five
years to get a crop and it's such a it's
actually a great story so he gets his
olive oil press and he takes it into the
local olive oil guy gets it press he
takes it to his dad and he says Dad you
know look at this this is great and his
dad tastes it and he says this is
horrible this isn't even extra virgin
olive well son you're a failure so he
takes it to the local certification guy
and he certifies it as extra virgin he
says but you know this is really
interesting stuff he said would you mind
if we send it up to Paris to the yeah to
analyze it and so he gets a call from
Paris a couple weeks later says hey are
you the guy with the olive oil from
Morocco yeah yeah he says what the heck
are you doing this stuff has 30 times
more polyphenols than we've ever tested
in every in any olive oil what the heck
are you doing that's the so that's the
mic drop right yeah basically the the
the the the lab in Paris that had no
skin in the game had no idea what was
being said it was a blinded blinded yeah
right yeah just came up with a number
and they know what all the other numbers
look like for regular olive oils they
test correct and they found something
different so what about the taste what
is it what was the well and here so
anyhow so his dad said okay smart guy
you did it but who's gonna buy this and
so that's you that's me so I get I
literally get a cold call from this guy
because he had been at a trade show in
okay in France and he was telling him
about this he says you know I did it but
who wants this he says you know there's
a guy that you need to look up and he's
Dr gundry because he's a nut about
polyphenols so I get a cold call from
this nice young man and the next thing I
know I in a plane over to Morocco I'm
going I I I gotta see this for myself
and
yeah so and then I saw his production
process and he presses actually in the
fields it's a great story so I said done
deal I'll take it and wow and now it's
actually one of our biggest selling
products what is it can you hold it up
let me can I yeah so it's do you have a
polyphenol High polyphenol Rich olive
oil from gundry MD and wow I I got to
get you some and fantastic and so the
cool thing about this is all right so
you're supposed to have a liter of olive
oil per
week the polyphenols in here all you
need is a tablespoon a day anybody can
do that anybody can do that so you can
you know you can have it as a shot you
can put it on your salad you it's easy
to do and um so my job is to get olive
oil into people and if just a tablespoon
will get to the hydroxy thyrosol that
would be in you know leader can I can I
ask you what is the varietals name that
they planted do you happen to know that
I don't know it off the top of my head
but now you've got me curious I I'm sure
I know it or knew it but it's one of
those things that left well you know the
the reason is that there have been some
really nice studies looking at high
polyphenol like within the Mediterranean
the highest polyphenol uh mono idols and
they found that Cori in a
pelop that in Spain and marolo in
Umbria all have you know markedly higher
levels so sort of the the best of the
best but it would be really interesting
if they planted those naturally High
polyphenol mono varial and stuck them in
the desert so would you find would you
find out varal yeah I will we'll find
out that's easier to do let's do that in
fact it'd be a lot of fun to actually
even collaborate on um maybe a maybe
like a comparative research study we can
find some other olive oils and just kind
of see what the graph looks like yeah
you know yeah that that would be an
awful lot of fun I mean and you know
what I love about just our conversation
uh Dr gundry is that you know we're
Kindred Spirits we're both researchers
we're both doctors we were created out
of that same Factory that pumps out MDS
and yet you know like we went and did
something a little bit different yeah
yeah and thank you very much we'll see
again soon thanks for having me good to
see you again take care bye bye hi there
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