Kind: captions
Language: en
I discovered that there is actually uh a
type of broccoli called Purple sprouting
broccoli I thought they were they were
bluffing I thought for sure this is you
know purple cauliflower no no it's
actually a real thing so hey it's Dr
William Lee physician scientist and
author of the book e to beat disease I
am actually um doing a new series with
my friends and colleagues who are
likeminded especially doctors um and
we're going to have a conversation about
what we do what we think and about the
real life Real World experience that
we've had you know it's quite different
than being on stage or uh on a formal
social media interview um and today I'm
joined by my good friend and colleague
Dr um Naidu who um is a Harvard
professor of Psychiatry who um has
really a founder of of nutritional
Psychiatry and she's the author of a
book that you can see a background there
um called this is your brain on food uh
I'm very excited by it I highly
recommend uh the book and what I want
everyone to know is that this is really
kind of like um for people who are
watching and listening you get to be
essentially a fly on the wall listening
to two friends and colleagues who are
doctors who care about food and health
just have a conversation so welcome uh
Uma uh how you doing thanks so much well
I think this is such a great idea always
enjoy talking with you and you know your
quote is on the top of my book it's
right on the cover so thank you for that
too well listen I I I thought you know
one thing that we could talk about that
was so extraordinary and I've done a lot
of pretty cool things in my life but but
a recent highlight was spending time
with you you and I found ourselves uh in
the same Garden of all right wait for it
the hrh has Royal Highness Prince
Charles his country home in West London
uh and we were there after you both you
and I spoke and gave Keynotes at a
Integrative Medicine conference so
obviously we were talking about um food
and health and mental health and
physical health um and we got invited uh
as special guests to to meet with uh the
prince but Le let's go from there like
what was your impression what did you
think from that experience well firstly
well I was really excited to have
friends around me because it was
certainly a little bit nerve-wracking um
I unlike you have done fewer cool things
in my life and so this was a big one for
me and it was nice to be surrounded by
friendly faces yourself and the other
doctors whom I knew but it also was a
little bit um scary when I first heard
that we were going to do that I have to
share that because I kind of got anxious
I was like is this real is this
happening did you have did you did you
did you practice curtsying I did I did
because I had to practice I had to
practice my head bow because they made
it really clear like you can't bow from
the waist like a a samurai warrior you
have to you have to bow from the head
exactly so you know the cutsy is not
like the B because I studed B but it's
not like the traditional ccy it's a very
small one and all of that so we wanted
to be really proper when we were in
England but it was such such a cool
visit and you know what I took away was
there's so much heart that the prince
has in this movement the food is
medicine movement he came across as very
engaging and sincere and
softspoken um as he does I'm sure on you
know media appearances but in
conversation with him I felt like he was
listening and hearing what we each had
to say um so I thought it was a
wonderful conversation around you know
his kind of dining room table and serve
tea and coffee I just I just thought it
was super elegant and so much fun you
you know what was so cool so um just for
everyone listening so we met in the
morning at his residence and we waited
outdoors in a space uh that had gardens
around it but those were like the mini
Gardens the real Gardens we like to see
after the meeting and um I don't think
any of us knew what to expect we were
there with some other you know um
well-known friends and colleagues like
de Dean ornish and and and others um
uh and Tim Spectre and Tim Spectre uh
and uh I think that what was really
interesting is when we got all shuttled
into the home and I didn't know to call
is it Europe is it a house is it a
palace you know correct like it wasn't
exactly a little country home home it
was it wasn't tiny it was it was huge um
you know we we went in almost through a
side door uh and then quickly like went
through where looked like the people the
butler would go whatever and then we
were boom in this dining room in this
huge dining room yeah and big wooden
table you know uh very elegantly done
but not not over the top it wasn't like
a museum it was it was it was homely you
know it was very it was very homely
because I noticed like the beautiful
bone china and the way that it was laid
out it was just very elegant without
being showy or over the top um and set
so nicely for us to have a cup of tea or
coffee except for the except for the
except for the formal uh Royal name
plates in front of our assign SE so we
knew we knew had a s but but the other
thing I noticed is that um his seat so
first I was wandering around with with
all of us we were kind of trying to find
out places and um
there was one seat which had a cushion
right and that was his that was his seat
it was it was sort of interesting um and
you know I yeah it was definitely a
bucketless moment and I think um it was
it was really a great honor and I was so
happy to share it with you know good
friends and colleagues like yourself
well you know the the so the so the
theme of what we talked about is uh that
he was interested in in hearing our
opinions about was how can food make a
nation healthier in the future so almost
forget about the past how do we move
forward with things yeah and what I
loved about um the opportunity is that
each of us got a chance to present our
own point of view but then we all jumped
in and and he jumped in quickly and and
we really W up having a conversation um
there was a little bit about you know
there was a little industry bashing you
know like oh all the bad guys that are
out there but I think for the most part
what everybody focused on was you know
this very positive future we all ate in
ways that were more responsible to our
bodies and our community and our planet
that is absolutely correct and I think
that there'll be potentially some good
work that'll come out of um kind of
getting um really uh wonderful experts
together who can have that conversation
so I'm looking forward to that as well
so we should we should just listen I
want I just want to like let's go talk
about it so briefly uh we all got in
charge of doing something we have we all
were appointed to have do something
there was a consensus statement that I'm
supposed to help put out and I think you
what what are you supposed to do so we
you know what we want to do is produce
um the prince shared with us that he had
created a guide or he had worked with
others to create a guide for Farmers but
that it was super helpful and you know
William at um at the har School th
school of health uh Public Health they
produced something called the Harvard
healthy eating plate that has also
gotten dinged by the way it's no project
or uh you know that we produce is ever
perfect everyone has an opinion I
respect that I think nutrition is about
conversation to move and to move the
food as medicine movement forward but it
sort of was an idea of how do we either
create a graphic or a pamphlet as they
call it in England for people to kind of
look at what healthy foods are because
remember you know you and I know 200 300
different foods and the causes and all
the bi mechanisms behind it but often
you know for the for the for the average
human being it's moving from a processed
junk food fast food highly sugared diet
just to a slightly better healthier food
because we have to start somewhere and
not everyone also has access so it's
it's a it's a thoughtful project which
we will all work on together and
hopefully it'll be of help to people and
I know that you're you're you're on me
to actually submit my my ideas of
healthy foods so okay that's cool well
look uh let's let's um something I
wanted to ask you um even when we were
traveling but let's I'm going to ask you
now so look it was like uh I've traveled
so little in the last two and a half
years because of the pandemic and then
all of a sudden here we were you know in
London together um and uh
so what's one memorable thing that you
ate and I don't care if it's healthy or
not you can just talk talk about it like
but what was something that you ate was
memorable like I always think when I
travel when I come home I love to talk
about something amazing that I actually
had so what what was some real life
experience that you had for food that
was that you can remember so I have I
have two I have one healthy and one
unhealthy one so let me start with the
fun one which is the unhealthy one you
know William one of the things uh I grew
up as a child I was I grew up in South
Africa and one of the things that that's
different is donuts are made differently
compared to making donuts there's um
sort of a different uh batter that you
use and they are filled with actual
whipped Fresh Cream so dairy cream um
unlike say a cream donut that you have
in the United States and some of in my
family procure these treats that we used
to have as kids because they also made
in the UK so that was that was the
unhealthy one because of course the
doughnut was deep fried of course it how
big is it how how big is it it's
actually because it's the UK it was
probably a much smaller version and it's
almost like a um an ablong not the round
donut that's the other other thing
that's different the shape is different
and so that was super delicious and
really took me back to positive memories
of my childhood and tasting that but
also the difference and that counts too
right I mean basically counts moments
count you know I just having hearing you
talking about it Uma makes me um makes
me happy because obviously that brought
you back to your childhood and it's
something that gave you Joy right it
gave me great joy I enjoyed it we each
had one and remember the other thing
I'll just inter interject this is that
portion sizes are so different in the UK
William I'm sure you notice that as well
but so the donut was much smaller it was
delicious um but then I discovered my
sister ranged faster have a lovely lunch
where she lives and um I discovered this
that there is actually a type of
broccoli called Purple sprouting
broccoli what's it called and I purple
sprouting broccoli oh and it actually
was was actually developed by a farmer
in the UK okay and I initially thought
it was you know how we you can get
cauliflowers in different colors okay
yeah um and you do actually get a purple
cauliflower it's not that even though
they they're the same family technically
of cruciferous vegetables um this is
actually a beautiful um it really it
looks like a broccoli stem and that's
right it looks exactly like that and so
if you imagine those uh you know pieces
of broccoli in a delicious dish they
were so beautiful and such a rich color
how were they how were they cooked so
what they had done they actually had a
had steamed them first and then they
sauteed them in just some simple garlic
olive oil and light spices because it
was sort of a side dish but when I saw
this it was like I this is I was I
thought they were they were bluffing I
thought for sure this is you know purple
cauliflower no no it's actually a real
thing so then I read about it purple
broccoli so it's purple broccol broccoli
it's actual purple broccoli and it grows
in the UK it was I think it was found by
or or maybe the seeds were developed by
a farmer in the UK and you can't get it
many places of the world so I'm trying
to track down a place I believe
California may have some um I've never
tasted that in California do you know if
it I mean maybe you don't but I'm I'm
looking at it now and I'm thinking if
it's purple it probably has um
anthocyanins I'm guessing that it has
anthocyanin so right now I'm trying to
find there's a any you know of course
being being n nerds as we are the rest
of our rest of our lives we I'm also
trying to see what scientific uh you
know backing there is just to what what
the what studies exist because it's it's
been around but it it it doesn't
certainly on the east coast of the US it
doesn't exist um and I from looking I
think it might be available in
California so if I find find a source
I'm going to sh you got you got let me
definitely let me know um and you know
for everyone listening anthocyanins are
bioactive um they're found in many
plants and vegetabl they're in
blueberries they're in purple potatoes
um and uh they activate a lot of our
body's Health defenses they're good for
the microbiome uh they uh affect
cardiovascular system so um you know
anytime you see something purple which
is a royal color by the way um it it
actually means that there's something
distinctive uh about it well that's
great awesome I didn't read know
operable uh broccoli but now I'm going
to look it into it as well and and I'm
going to try to find us a sauce willium
you know the other thing is that they're
rich in sulfuranes right so those are so
cauliflower broccoli brussel sprouts
these foods are rich in sulfuranes which
are excellent antioxidants especially
for gut microbiome so it's lovely when
food is so beautiful delicious as well
as healthy so I I definitely want to uh
figure out how we can get some so you
had you had a doughnut that brought you
back to Childhood and joy
you had um purple sprouting broccoli
which it sounds awesome now you've got
my mind clicking along look thinking
about it so let me tell you what I did
so um I I I wasn't very adventurous when
I was in the UK although I did actually
have a lovely uh baby beat
salad um uh that was on a bed of yogurt
that had been scented with cumin oh it
was very
delicate uh it was delicious and it was
you know like I I could have had that
just as my main dish it was so delicious
um and and beets are super healthy
because they're rich in nitrates and
they help your cardiovascular health
that's right A lot of people don't know
this actually yeah lot people don't know
this basically when you chew beets the
nitrogen in the soil interacts with the
microbiome on our tongue so our healthy
tongue bacteria nobody thinks of about
your tongue you know you might brush
your teeth um brush your Tong thinks
about the oral microbiome yeah so the
tongue if you if you take a look at if
you take a look at a big magnified
picture of the tongue right like
electron microscope it would look like
um crevices on Mars all these like
canals going in there and there's
healthy bacteria that live in there
because it's part of our gut it's the
beginning of our gut and so when you
chew your beets the nitrogen interact
with the bacteria it converts the
chemical into a form when you swallow it
turns into nitric oxide which widens
your blood vessels lowers your blood
pressure and calls out stem cells good
for your heart and it really is just
great for um uh for me my taste buds it
was it was that cumin delicious cumin is
delicious really did it for me with the
Beats then the other thing that I had um
again in sort of like the salad vein um
after um London because I'm finishing my
next book yes I flew over to the
Mediterranean because I wanted to do I
thought here I am this far from my home
let me go do research yeah so I
literally flew into the Mediterranean I
was in Greece and I went to a village um
and um and I started to eat people what
people were eating in the village in
order to be able to Foods yeah uh
literally uh walk the walk so I wasn't
just talking about it or writing about
it and I'll show you one of the first
things I had that was absolutely
delicious I got a picture of it right
here check it out this that's beautiful
is a real Greek salad I want to tell you
what's in it that's the traditional
that's a traditional Greek salad that's
a real Greek Sal so cucumbers these are
tomatoes from a volcano uh so they're
super concentrated and sweet they have a
ton of lopen in and they just explode
with sweet Flavor in Your in your mouth
um red onions which actually good for
your metabolism they can actually help
you lose weight um uh sliced up there
was some goat cheese uh feted cheese
made with goats milk which I enjoyed I
didn't have too much of it there's
little four little cubes here um a ton
of fresh Mountain oregano oh yes yeah
you know and you know and you know like
when you buy spices in a grocery
store they've already lost a lot of
their fragrance because who knows how
long they've been picked these man you
could smell that the oregano from like
from the other side of the room and then
something that you might not be able to
see very clearly here are
capers yes I love capers delicious love
Capers so where I was in Greece Capers
grow wild and although I Didn't Do It um
the locals just go around and go into
these little crevices and pluck out the
Capers pluck out the Capers and they
brine them so basically you brine them
in salt sometimes a little bit of v and
there you have an A and then some extra
virgin olive oil it was totally awesome
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video that's such a delicious dish it's
one of my favorite salads and what I
love about it and I love that photograph
is that it's made totally differently in
the traditional sense um just like you
know cuisine in a certain country when
it's eaten in that country it's made
differently to say the Americanized
version of it no fault to anyone it's an
adaptation but here the uh the Sals are
very large and they have crumbled feta
and small pieces of say tomato and stuff
and maybe some black olives but the
traditional one is actually big chunks
it's big chunks of feta right big chunks
of tomato big chunks of cucumber and of
course that delicious Prebiotic Rich you
know um Red Onion so it's it's it's it's
different and I find it super delicious
too of course ingredi it was it was so
tasty and since you shared with me one
thing that was not so good uh healthy
let's say but they're good I'll share
with you something that I tried when I
was uh in Greece these tomatoes from
Santorini which is where I was are
unique because of the the they grow on
volcanic soil and they have a local
specialty there that are tomato frits
they literally take these volcanic
Tomatoes they crush them up they put
them with a little bit of breading then
they fry oh then they mix them with mint
fresh grown mint delicious wow and then
they and they have a little batter
around them and they deep fry them
kind of like must pop in your mouth
right you know what it just was it
wasn't you know it wasn't oily very oily
it was crunchy but it was amazing and
you know I I just sampled one every time
I go there I I I love to try something
local and so yeah the the that was
delicious the person who runs a
restaurant basically said you have to
try this so that was what I that's what
I that's what I actually had um okay
cool tell me about one thing you love to
cook this is like my favorite thing
because you're a train chef so I'm
interested to know like when you are at
home what do you cook tell me one thing
that you cook for yourself and and how
do you do it so you know I um I was
raised vegetarian well so I tend to if
I'm cooking for myself I cook any food
uh because the rest of my family eats
anything but for myself I usually
prepare something that's uh plant-based
and I love working with the vegetables
that are kind of overlooked or thought
of as sad and not tasty and I have to
tell you you know cauliflower although
it it's having its time it's one of
those that is kind of thought of was
just not tasty so I love to do different
things with it but I what I like to do
is take a recipe that's delicious and
make a healthier version so that I can
eat it more regularly okay so
restaurants have you know cauliflower
bites and all these things I like to
take my Indian spices sort of that you
mentioned cumin it's one one of the
traditional spices in Indian Cuisine
coriander and I make um you know we were
in London and by the way one of the N I
think the national dish in London only
UK used to be chicken Tika Masala so I
actually take those spices and I make my
blend at home as I use my different
spices make the blend uh use some really
good quality uh grass-fed yogurt to make
a marinade oh and then just like someone
just like you might eat if if you
consume chicken if you might eat chicken
tick Masala I make that version but with
cauliflower the
oven Masala CH Masala CH Masala either
cauliflower steak or I use
so so tell me what does tikka masala
mean I've always wondered what what
those two words mean so the word Masala
refers to a spice blend so you know I
have a traditional family homemade
Masala which is my mom and my aunt's and
grandmother's recipe uh Tika just means
sort of hot or spicy so you know it's of
course it's gotten a lot of Fame through
the dish but it has B basic basically
those Indian spices in them in different
quantities and you can make it very
spicy if you want or milder have the
good spices which you and I talk about
all the time like Chic with a pinch of
black pepper all of that involved and
what I do is I make a little bit spicier
for myself okay um but I'd love to I
find I found that cauliflower takes it
up most deliciously and you actually get
you can make it in the oven you can do
it as a cauliflower steak how long do
you have how long do you marinate so you
you take the you take the the Masala you
mix it in the yog yogurt and a little
bit of yogurt and then and then how long
you marinate it and so you can because
it's a vegetable it's a little it's a
shorter man marination time so if I'm
just finished work and I and I you go
and marinate it for half hour 15 minutes
you still you still get some good flavor
and then it goes right into the oven and
and it goes into the oven I use a little
bit of avocado oil um you know to to
kind of give it a little bit of fat um
and I can oven bake it on a tray um you
can actually do it on a pan you know uh
one of those uh what temperature and how
long right so in the oven about 400° for
about 10 to 15 minutes okay and just
watch you know oven temperatures vary so
just watch to see that it's kind of
cooking and it's cooked through
cauliflower as a steak doesn't take that
long to cook but it's it's a great way
to just kind of reinvent vegetables for
ourselves or um you know make more
wholesome plant-based dishes by adding
in those spices um if you consume Dairy
it's a good way to get in some um some
some good dairy products into your life
and then also the fiber and everything
from the vegetables but most most
importantly for me you know I want it to
be delicious and I think you feel the
same way so I'll pair that with you know
another veggie or a nice green salad or
something like that too uh or something
like chickpeas so what does tikka stand
for what does Tika oh Tika means usually
means spicy like spicy like hot uh you
so you know how you have levels of heat
with the spiciness on a restaurant menu
Tika is hot right right cool well look I
I'll tell you I'll Riff Off what you
just said and tell you one thing I made
I I also love cauliflower I will dust it
with kind of a homemade Curry uh powder
uh and put a little olive oil mix it
into a stainless steel bowl and then I
put it right onto a cookie
sheet heat up the oven and and just and
just bake to cook it and it caramelizes
a little bit and then it's it's so good
like it's it's like a snack I could eat
that as a snack it is a snack and and it
it's a snack and if you have make a
bigger portion or you have a few
portions you know it's almost it makes a
meal with a salad or something like that
yeah no listen this is I I love I'm
gonna I'm
gonna later you can tell me what the
recipe is I'm G to actually try it you
know one of the things I wanted people
to do is to really be a fly in the wall
in here but look uh this has been great
thank you very much and we'll see you
again soon hopefully yeah always enjoy
talking with you and thank you for that
too hi there if you enjoyed watching
this video I know you'll love the next
one stay here and check it out and I'll
see you there