The Magic Pill Page #3

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meat fats

from pastured animals,

like beef tallow,

duck fat, lard.

[Nina Teicholz]

Having the federal government

get behind the low-fat diet

changed, vastly,

the food system.

You know, companies flooded in

with all their low-fat products,

responding to this huge demand.

[Robert]

One of the most insidious things

the market does for us--

-"Lite. Lite."

-[laughter]

Misspelled "lite" is even worse

than spelled-correctly "light."

Every single day now

we have new-fangled foods

and food-like substances

being introduced.

And then on top of it,

we're genetically modifying

and adding chemicals

and things

that we have

no way of adapting to.

[Nell]

There's added sugar

in everything.

Ketchup-- sugar.

Juice for the grandkids--

sugar, sugar, sugar.

-Corn syrup.

-[Jeff] The applesauce

has corn syrup?

[Nell]

High-fructose corn syrup

is the second ingredient.

[Debbie]

I would've never guessed.

"Fructose"? There's not

gonna be anything in here.

We have found a winner.

You know what? Scratch that.

There's sugar again.

-[Debbie] That's something. Wow.

-Yeah.

Obviously, we will never again

eat cereal in our lives.

[Robert]

Perfect. Get rid of it.

[David] Bread and other

grain-related products

are really worrisome,

"A," because

of their gluten issue,

but most importantly because

of their carbohydrate content.

-I don't even know if we need

to say anything about this.

-Uh, yeah.

-[Nell] Just-- you know.

-[Debbie] Okay.

[William Davis] I call wheat

the "perfect obesogen."

Food perfectly crafted

to make you fat.

Wheat is in all frozen dinners,

all breakfast cereals,

taco seasoning,

seasoning mixes,

instant soup mixes,

canned soup, salad dressings.

In other words,

of the 60,000 products

in the average

supermarket today,

59,000 have wheat.

[Pete]

There is nothing

you can get out of grain

that you can't get

anywhere else.

Not even close, in fact.

Meat, seafood, vegetables,

fruit, nuts, seeds, and eggs

have so much more to give.

"Maple and brown sugar,"

"heart healthy."

-You know that

that can't be right, right?

-[laughs]

[William]

Wheat was added

10,000 years ago,

which sounds like a long time,

'cause it predates

the Egyptian empire,

the Greek empire,

the Roman empire.

But 10,000 years

represents less than

one-half of one percent

of human race's

time on Earth.

[Nina]

We went from a diet

that was 90% meat and fat

to suddenly relying

on grains and legumes

for the very first time

in our evolutionary history.

These all gotta go.

You know, when a label

goes out of its way

to tell you how healthy it is--

"100% whole grain,

reduced fat."

By taking fat out,

you guarantee

that people have to shift

over to high-carbohydrate foods.

That's just what happens.

[David]

Fat is a critically

important part of our diet,

but we've gotta

be super selective,

'cause some fats

are very threatening

to our health.

The reason olive oil

is so good is

because you can get the oil

out of the olive really easily.

It's like cold-pressed

extra virgin olive oil.

But you take something

like this-- this, poison.

[Nina]

In order to make

packaged food,

you need a fat

that's solid and stable.

So, everything

on a supermarket shelf--

cookies, crackers, chips--

need a hard fat, a solid fat.

That's what gives it shelf life.

If you get rid of butter,

suet, tallow, lard--

traditional fats--

as our guidelines told us to do,

what's left?

Hardened vegetable oils,

which is basically trans fats.

We don't want to use

any of the vegetable oils

like corn oil

or safflower oil, soybean oil.

[Kate Shanahan]

Vegetable oils are toxic.

They're industrial oils.

They are foods that

we could not have manufactured

until the industrial era.

There are seeds

that have oil in them

but that don't release

their oil readily,

so you have to use high heat

and solvents to do so.

That totally wrecks

the molecules,

destroys many

of the antioxidants,

It's a mangled,

disgusting, smelly mess.

Every cell in your body

is wrapped in a membrane

that's made out of about

half fat and half protein.

If the fatty acids comprising

your cell membrane

are unnatural,

that cell membrane

cannot function

in the way that

it's supposed to function.

And that's the beginning

of disease.

It starts at the cellular level.

Vegetable oils are acting like

little miniature Trojan horses.

Your body doesn't recognize them

as not natural.

It will make cell membranes,

it will make brain cells,

but it's as if you were

trying to build a house

and your contractor said,

"Um, well, we don't

have any bricks,

"but we do have

these little Styrofoam balls.

-Let's go for it."

-Did the food grow

on the planet?

Did it swim in the water?

Did it run on land? That's food.

[Rangan]

The one question I wish

every single doctor

on this planet

would ask every single one

of their patients is...

"What are you eating?"

[mooing]

[Nell]

We have gotten

a really nice selection

of leafy green vegetables.

You've got some

excellent proteins--

wild salmon, bison--

fresh ginger root.

We have some nice fat choices.

We're gonna be cooking

with some coconut oil

-and lard.

-Okay.

What we're doing is focusing on

things that are natural.

[Pete]

In the western world,

we're not suffering diseases

of underconsumption.

In fact, it's the opposite.

We're suffering diseases

of overconsumption.

And once we get rid

of refined oils,

processed foods,

refined grains,

what we're left with is

vegetables, fruit, nuts, seeds,

meat, seafood,

and good, healthy fats.

And that is what

we should be focusing on.

-Okay, here's the turmeric.

-Yup.

So, we're gonna use

some coconut oil to the pan.

[Debbie]

Yeah. Barry, you know

the pan spray I had?

-[Barry] Mm-hmm.

-[Debbie] Had to throw it out.

[David]

There's no question that

the brain can burn glucose.

What powers the brain

far more efficiently

in terms of its

energy-producing components,

called the mitochondria, is fat.

[Debbie]

So, we're going to get lard

all over our hands?

-[Nell] Yes.

-[Debbie] Okay.

[David]

Our brains thrive

in a fat-burning environment.

Now, technically,

we call this a state of ketosis,

and to get

into a state of ketosis,

one assumes

what is called a ketogenic diet,

which basically means

a diet that's lower in carbs

and higher in fat.

Oh, that smells amazing

with that garlic.

[Robert]

Barry, have you ever cooked

anything like this in your life?

No. [laughs]

Being in a mild state of ketosis

is really the place to be.

[acoustic guitar playing]

[Michelle]

Okay, this is

my first video diary.

I started this new way

of eating today.

I figured since we're

talking about all-natural,

I'm going to torment people

by having on no makeup.

Okay, I know this

is not supposed to be

a big old cooking show,

but here we have

some lamb with the bone in,

and I am sauting them

in some coconut oil,

and the green you see is

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