07: GMO Labeling and Pesticides
Transcript of Episode 07: GMO Labeling and Pesticides
With Dr. Daniel Pompa, PSc.D and David Asarnow.
David: Welcome back, everyone, to another amazing episode of Cellular Healing TV, where we are blessed to have Dr. Daniel Pompa with us to share his cellular healing expertise. Welcome, Dr. Pompa.
Dr. Pompa: Thank you.
David: Last week on our episode, we started talking about GMOs. Let’s continue that conversation today. Does that sound like a good plan?
Dr. Pompa: Yeah, there’s a lot to say about GMOs, obviously. This is something new, I think, that most people are now just hearing about. I was just in California teaching some doctors. Eating at most of the restaurants there, when I bring up GMO, people understand. They know what it is, right? “Oh, no, we’re GMO free.” When you slide just a little bit more this way, to Park City or Salt Lake, people don’t know what you’re talking about quite yet. I’m sure that’s reflective of the rest of the country.
David: You know what’s an interesting thing. I don’t want to get into political conspiracy theories, but in California, they had that proposition where they were going to make people label food, whether it was GMO or not. To me, it’s beyond me that it didn’t pass. When we think about genetically modified foods, they don’t allow it in the EU. It’s not allowed in Europe.
Dr. Pompa: Right.
David: It’s banned in so many countries. Let’s talk about it. For those who weren’t with us last week, what is the potential effect of GMO foods, and some of the things we’re not even realizing yet?
Dr. Pompa: Genetically Modified Organisms, that’s what it stands for, where we take one DNA from something else and we insert it into another plant. Then we can literally direct that plant to do something else. GMO, really, was sold to us by a company called Monsanto. They made some great selling points that these plants were going to withstand draught better and they were going to withstand environmental pressures much better. They’ll grow better. They’ll harvest easier. It was a pretty easy sell, I think, in the beginning. Until farmers started realizing that in fact, instead of using less pesticide, because that was one of the selling points, too. You’re going to need less pesticide, which, flags should’ve went up, because Monsanto’s also the company that develops pesticides. They’re not going to dig into that revenue stream. I don’t know. Anyways, in fact, now, we need more. We’re using four times, at least, I think more, of a chemical that Monsanto develops, called glyphosate, which is a nasty herbicide that now is responsible for tumor formation, infertility. It’s absolutely a horrific chemical that’s causing nasty autoimmune and different problems. They’re using 4x that. Here’s the point, though, is now we’ve created something called super-weeds. We’re using so much more glyphosate that we’re creating strands of weeds that, literally, we have never seen before. It’s estimated 130 some different weeds now, that are just literally like bacteria in our body that are resistant to antibiotics. That’s what’s become of these weeds, because of the amounts of these herbicides that we need to use now. This is a big problem, David. GMO crops, in fact, have more glyphosate. They have more chemical. Exact opposite of what we’ve been sold. Of course, the DNA that’s been put into that plant, we’re now realizing, we’re sharing information with our cells. This DNA now, we’re finding it in our cells and our gut bacteria. Now we’re seeing this, really, cross-kingdom contamination, from one species of plant into the animal species, which is us. That is holding a host of other problems as well.
David: There’s a whole downstream host of problems that we don’t even know about yet, five years, ten years down the road, of constantly having this. Think about it, it’s showing up on our genes. It’s scary.
Dr. Pompa: Yeah. Yeah, it is. There’s experts that feel that this is the greatest threat, in human history, to humankind, because we’re affecting the DNA, because it’s affecting our DNA. Look, Monsanto does a fantastic job – if you just look who’s other companies from DuPont, big boys. All the big guys are really with them in this. They’re very good at putting up a lot of different studies to show that it’s safe, but the independent studies are the ones that were really creating the red flags. Look, I can have my opinion. We can have ours. The fact that these other countries have banned it, David, there’s solid evidence, now, that’s showing that this stuff, there’s major, major problems. It’s a growing problem, the information’s out there in droves. The problem is, is getting information out. A lot of people – like I said, I was in Chipotle the other day with my kids, who love Mexican stuff. Chipotle used to do a very good job, all organic. They took those signs down, because they got nailed with the GMO thing. They’re supposedly going GMO free, so I was questioning them about that. They had no idea what I was talking about that. They kept saying, “No, we have corn.” I’m like, “I know you have corn. Is it GMO free corn?” “Oh yeah, it’s GMO free.” They had no clue. It’s a problem, right. People need to understand. In California. they seem to have a greater understanding about it than some of the other places.
David: Hopefully, they’ll lead the charge.
Dr. Pompa: Yeah.
David: In the next year, they’re going to require GMO labeling, saying “This food contains genetically modified organisms.” Then, what’s going to happen is that we’ll raise the awareness, and it will start people asking the question, “What’s a genetically modified organism?”
Dr. Pompa: Yeah, absolutely.
David: Then it will raise the awareness, it’ll raise the conversation. Heck, I remember when they started saying, “We’re going to radiate food, and it’s going to make our food safer.” Is this all part of the same thing?
Dr. Pompa: We talked a little bit on the last show, so those of you who haven’t watched the last show, watch it, because I talked about hybridization – happened more in the 70’s. A really brilliant guy named Norman Borlaug, we talked about him.
Dr. Pompa: If you’ve ever asked the question, “Why gluten problems now? When we were kids, we didn’t have gluten problems. We never even heard of such things.” The amount of food allergies and things. We crossbred. We irradiated foods, gamma radiation, different things, to grains, really, and we changed them. That’s called hybridization, or even cross-breeding. We created different plants that are better – take environmental pressures much greater. Norman created something called dwarf wheat, which is these strains of gluten that are very inflammatory, especially to people who have leaky gut, where things cross their gut. These proteins, undigested proteins, cross their gut, end up in the bloodstream, create antibody reactions, inflammation, and a bunch of symptoms, even including autoimmune. People who have leaky gut are more sensitive to gluten and these other proteins that have been denatured. Gluten is just the sexy one. There’s a lot of other anti-nutrients, like lectihins and phytates and other similar proteins like gluten that people react to and just have no idea. That’s why we talked about, we take grain out of the diet. It is a super sugar. It raises sugar even more than table sugar. A lot of it has to do with what we’ve done to these grains, David. It’s not the grains that they used to be.
Dr. Pompa: I think you bring up a good point, though. In the hindsight, what we just said with GMO, most cows, most meat that you’re buying, people are thinking, “I don’t eat a lot of that.” Yes you do, because you’re eating meat that is fed grain. Matter of fact, that’s every meat that you buy commercially in the store and in restaurants. It’s grain-fed meat, right? It’s fattier, in the sense of it’s juicier. These cows get very big. Grass-fed is really what cows are meant to eat, right? Cows are not meant to eat grain. That’s why when I go out to restaurants, I like to buy lamb or buffalo or wild game, because they still eat grass. I’ll tell you what. A lot of restaurants have grass-fed meat. In California, I ate at this famous place in Hollywood called Mel’s Diner. It’s a diner. Right on their menu, “Grass-fed meat. We use only 100% grass-fed meat.” Grass finished, you asked the question, right?
Dr. Pompa: They even knew about grass-finished. A lot of people you ask, “Oh, is this grass-fed?” “Oh yeah, it’s grass-fed.” They’re not lying, right? The cow eats grass. In between grain feedings, they eat grass. Or they feed them grass the whole time, then the last month or so, they feed them what? Grain, because –
David: To fatten them up.
Dr. Pompa: Absolutely, to fatten them up before slaughter. Which, it completely ruins the meat. There’s multiple problems with grain-fed meat. It does cause disease. It is bad. Every once in a while, if you had an exposure to grain-fed meat, it wouldn’t be so bad, but it is what you’re doing most of your days. Yes, when they say grass-finished, they mean it ate grass from the beginning of its life to the end of its life. It’s more important how it finishes than what happens back here. Yet, we’re feeding it grass so we can throw the grass-fed label on it, and then finishing it with grain. If you have a local farmer, you’re going to have to put some pressure on. We’re going to have to ask him, “Okay, so is this cow ever ate grain? How did you finish?” Ask these questions. Farmers always say, “Oh yeah, my cow ate grass. It’s grass-fed,” and it’s not. You have to ask a lot of questions.
David: Yeah, and if you’re just going to the store and it says – here’s the new one, all natural, all natural chicken.
Dr. Pompa: What does that mean?
David: All natural beef. Yeah, of course. It’s a chicken, it’s a cow, right?
Dr. Pompa: Anybody can put that on their label. It’s natural, right. It’s a chicken. They can get away with it. By the way, it was something we talked about last week; how do you know if it’s GMO? It has to say 100% organic. If there’s one ingredient, just organic will suffice, but if there’s three ingredients, it can say organic, and it can have a GMO ingredient, this ingredient, oh, and it contains this organic ingredient. If there’s more than one ingredient, make sure it says 100% organic. Thank God, a lot of fighting going on, but Thank God it still means it can’t have GMO. GMO labeling, David? I don’t know. Monsanto’s putting up a pretty good fight to really keep that down, because they know what’s going to happen if it’s labeled. People go, “Oh, just like trans fats.” As soon as we start labeling, people go, “Oh.” It becomes a selling point that people are aware of.
Dr. Pompa: Listen, here’s the deal. Hey, David, if the company was so sure that GMO was a good thing, right, if they were to say, “This is a great thing,” why do they want to stop the labeling of it, right?
Dr. Pompa: If I have something good, I’d want it labeled, right? Let’s think of it. If you and I came up with Product X and we put it in foods, right? Product X makes you live longer. It’s a super nutrient. Man, we would fight hard to get that on the labels. “This product contains Product X,” wouldn’t we, right? It would be a selling point. They know that if it gets on the labels, that the truth’s going to come out. That Product X, in this case, GMO, is not so good.
David: We can only hope that it’s sooner than later, for the health of each and every one of us in our country.
Dr. Pompa: Yeah, no doubt. It’s creating a bad cell. Changing DNA in us as humans. It’s changing your guy bacteria, which is called your micorbiome, which is responsible for how good you feel, depression. It’s responsible for your hormone products. Yeah, this gut bacteria that’s being affected by these GMOs and the chemicals in the GMOs, we know now, is affecting, literally, how we feel, how we function hormonally, and affecting our DNA. We could go on and on, but it’s affecting every health thing that matters to us at the cellular level.
David: You brought up a few things that we haven’t spoken about yet, and I’d like to talk about today. You talked about our gut bacteria and hormones. One of the things that, when we talk about our good bacteria in our gut and feeding the good bacteria, one of the things that you and I have spoken about, and sharing with doctors who are in your program, is sprouting nuts and seeds, fermented foods. What is that, and how does that do with bio-availability and healing the gut?
Dr. Pompa: Yeah. First of all, when you sprout nuts and seeds, you do make them the nutrients more bio-available. People’s digestion, I always find that sprouting it, where you just literally soak it overnight, in most cases, to where you see just a little bit of sprout come through, that really allows these nutrients to come out. The big thing, too, is that there’s a lot of anti-nutrients, things called phytates and lecithins, that are reduced. These are things that can cause a lot of gut problems, especially in those who have compromised digestion, once again. Which is 90% of Americans. By sprouting them, you’re getting rid of a lot of these anti-nutrients and denatured proteins. It’s one way. You don’t get rid of them completely, but it sure makes a big difference. It does make the nutrients more bio-available, easier to break down in your digestion. Nuts and seeds, soaking them overnight, very, very good idea. Then just fermentation, where you ferment them. There’s nothing new here. This has been used for thousands and thousands of years, especially before we didn’t have refrigerators, right? Fermenting something, where we allow bacteria to colonize, it protects it from the bad guys that are out here. When you actually ferment something, you’re creating a lot of these good bacteria, which protect that food from the bad bacteria. Then we eat it, but we get all these bacteria into our gut, which now we know, David, are responsible for so much of our health. Not just our gut health, which, we used to think of bacteria for gut health. Really, we know now that these bacteria in our gut, okay, which we call our microbiome, that’s the new word that’s been really phrased, will communicate with our cells. Therefore, the cell is able to now get certain function that it would not have if it wasn’t for this communication with the bacteria in your gut to the cell. For example, we know that when you lack certain bacteria, you’re not able to produce enough of something called serotonin and dopamine. Those neurotransmitters help you feel good. Therefore, you could actually have depression. Another example is if you lack certain bacteria, you don’t produce or you don’t make enough of certain hormones that are responsible for weight loss or gain or even controlling hunger. Therefore, you can’t control your appetite. It’s the communication with this bacteria in our cells that enables some of these normal cellular functions and hormonal function and neurotransmitter function, and therefore, brain function. I think most people watching this have heard the yogurt commercials on television, that 70% to 80% of your immune system starts in your gut. It is this communication that I’m talking about. Bacteria to cell, this case, immune cell, that gives you that. Most people, we don’t eat fermented foods anymore, David, so we’re missing tons of these bacteria. Here’s the bad news. If you’re taking all of your probiotics at home, which I’m not against, you’re only getting maybe 10 or 20 bacteria, when there’s 2,000 some that we’ve identified. There’s more in the human gut.
Dr. Pompa: Fermentation, fermented foods, brings so many thousands that we don’t know of yet, that we haven’t identified, you can’t put in a pill or a powder. Fermentation is a lost art. In our world, we teach doctors to utilize fermentation in healing, because if you can’t fix the gut, most often you’re not going to fix the hormone condition, you’re not going to fix the weight loss, you’re not going to fix the immune problem, the autoimmune. We utilize very unique bacteria, even from things like fermenting foods, as a tool to get people well.
David: That’s one of the things that really changed things for me in my world, in hanging with you over the past few years, is learning about this. Especially, being able to transform so man people’s lives around me. I didn’t realize that most health challenges we have begin in, the autoimmune challenges, so to speak, begin in the gut. When I realized most of your programs, it begins with a gut healing before you can even do anything else. If you don’t begin it at the root level, it’s just like putting a Band-Aid on it.
Dr. Pompa: Right. I’m drawing something to help our audience just to – I think I did this in another show, David, you tell me if I did or I didn’t.
David: Actually, we didn’t. We talked about it, so we actually haven’t done this.
Dr. Pompa: Okay, well I hope you can see this. It’s to your point that this is one of the reasons why so many people are sick today. I hope you can see this. Tell me.
David: I can, yes.
Dr. Pompa: Okay, okay. Do I have it right?
Dr. Pompa: Okay, Okay. I’m challenged, folks, I’m challenged. Okay. This is a stool, okay? It’s a three-legged stool. What do we know about a three-legged stool, David?
David: If we take one, it’s collapsing over.
Dr. Pompa: Okay, alright. At least we got that part. This is what’s happening to America, honestly, is a good analogy. If you don’t mind me peering over my little illustration., over here, in the first leg, we have – that says “DNA,” okay? We’ve been talking about GMO. We’ve been talking about these genes that are expressing themselves poorly because of things we eat. Anything can change this DNA. It’s called epigenetics. Most of the the thyroid weight conditions, hormone conditions that we see, it’s an expression of this DNA that’s not so good. The symptoms that you’re sitting at home with that you don’t like, most of that’s an expression of DNA that you’re not happy with. Your DNA is literally from every cell in your body, from these DNA, it’s creating it. It’s literally coming from your DNA in your cell, right? It’s expressing it in the symptom or the condition that you don’t like. When we know that these conditions that get started, these genes get turned on. Here’s the neat thing. In the last ten years, we’ve learned that we can turn on bad genes, but we also learned that we can turn them off. Part of the solution in the epidemic of problems today, has to be to turn off these bad genes. My five Rs of Cellular Healing, this is really what it does. Part of what it does, when we look at these Rs, is a road map to how you fix the cell. I always say, “If you don’t fix the cell, you won’t get well.” If you don’t turn off this bad gene expression that you’re expressing, you’re not going to get well. We used to think that your DNA was your destiny. If your mom or dad had diabetes or this cancer or that, chances are you’re going to get it too. It’s not true. We know that these things have to be turned on. The best part is, we can turn them off, David. I had high blood pressure in ninth grade. Ninth grade. How did I end up getting rid of it? I had it even as my diet turned out better. I turned off that gene expression. Yes, people, my mother, it ran in my family. So does diabetes. You can turn it off. This has to be a part of the solution. Okay. The next leg that has to be part of the solution, but it’s also part of the cause, are the stressors that are involved that create or turn on the gene. These, most likely, are environmental stressors, but they can be emotional, as well. We can create, we can turn on bad genes after emotional trauma, after physical trauma, car accidents. Most often, it’s the chemicals that we harbor through our lives that start to turn on these bad genes. Removing these stressors is where most doctors go wrong. They don’t go far enough upstream to remove the stressors to down regulate that gene expression, okay? Heavy metals, these things, we talked a little bit about. The last leg is what we’ve been talking about today. This is the microbio. This is the gut bacteria that really needs to be in all of us in this healthy way. When we’re missing certain bacteria, we turn on the bad genes, you see? Putting these bacteria back in, in the right numbers, very unique bacteria, that’s part of the legs of the stool that we need as a solution for this epidemic of these inflammatory conditions, autoimmune conditions, hormone conditions. When we talk – I don’t care, we’ll talk for years but always think back into these three legs. This is what I say. “What we’re doing now applies here. What we’re doing now applies to the stressors. What we’re doing now applies to these gut bacteria.” Really, all of the solutions that we do apply to that. I hope that gives our watchers –
David: It does. One of the things that was a perfect illustration – I understood it. However, when you showed this study, and then we had discussions regarding identical twins – identical twins have the same DNA. If that’s the case, why is it possible, then, for one identical twin to get sick with a disease, to no longer be around because of major health challenges? It’s almost like when an identical twin, they’re like, “We’re identical, I’m just waiting for my time to come,” but then it doesn’t happen for the other. That illustrates, I believe, to me, it illustrates perfectly, exactly what you’re talking about.
Dr. Pompa: It does. David, there’s been studies where they take identical twin mice and they can give one group – remember, these are brothers and sisters, identical DNA. They expose one to a chemical, a heavy metal, or something like BPA, right? That’s a chemical from plastics. They expose this group, and they change the gene expression. This group gets extremely obese. This group remains the same, same DNA. Now, the great thing is in this study, they actually turned off that gene expression, by using things that we use in a lot of the products in our cellular healing that we do. They turn off this gene expression, and then the mice become thing again. Oh, and by the way, this group became obese eating the exact same diet as their brothers and sisters and exercising the same. The only difference was the toxin they exposed them to that turned the gene expression on. The bad part was this group over here, their offspring, their siblings, their little ones, were born with the gene turned on, so they were born doomed to become obese. As they became teenage mice, they became fat and obese, without ever changing their diet. They ate the same exact diet over here, very controlled. It didn’t matter what they eat and how much they exercise, they became fat because they had the gene turned on from their mom and dad. The best part of the study is they turned off the gene, and they became thin again. It’s really unique. I’ll tell you another neat study that’s been out there. We talked about the other leg of the stool, the bacteria. If they take some of these fat mice, and we know that certain bacteria in their gut can turn on these genes, just like the toxins, right?
Dr. Pompa: They make them live with skinny mice. Because mice eat each other’s poop, they do, and then the fat mice became skinny. Because they ate the feces of the skinny mice, they shared bacteria. These bacteria turned off the gene from the other one, and they became skinny. Don’t start eating each other’s poop, but it just shows you the interest of bacteria, and how it plays into turning off gene expression. Again, it’s the other leg of the stool, but it applies to the other leg.
David: Since you brought this up, I’m going to go in a direction – and we’ve had many discussions. However, in hospitals today, when people have major health challenges, especially in the bowels, aren’t some hospitals these days doing transplants of – they clean it up, but they’re doing fecal transplants, and seeing amazing healing. Is that similar to what you were just talking about?
Dr. Pompa: Yeah, absolutely. Again, there’s nothing new under the sun. They take the bacteria from one human – because we can’t duplicate it, right? There’s thousands we’re not even discovered yet. We share it with the other, just like the mice did. [Laughter]. They do it much more slick than that, through enemas and thinks like that, but yes, they share that microbio. What happens is that these people get well. It’s something that is getting more and more popular. If you don’t believe me, go to ThePowerofthePoop.com. I’m not kidding, that’s a real website. You can see videos of people whose lives have changed, from multiple different conditions, autoimmune conditions, etc.. You’ll see these lives changed and transformed. Why? Because you’re taking bacteria and transferring it over to this person. It’s just what we’ve been saying. It’s that leg of the stool. It changes gene expression. Yeah. Really novel stuff, David, but it works. It shows you the power of these bacteria.
David: One of the things that – let’s talk a little bit more about, you brought up earlier today, we touched on sugar. Why eliminate sugar from your diet?
Dr. Pompa: As we’re talking about the subject of grains, I think it’s better to put it this way. Yes, eliminate sugar. Then people are starting to eat grains, and grains raises glucose in your blood more than sugar. Let’s control glucose and insulin in our bodies. That’s what raises in response to eating too much sugar, or the topic of today, eating too many grains. It raises glucose. I always say if you want to age faster than anybody in your neighborhood or your Bible study or whatever, just elevate glucose and insulin. What it does is it oxidizes your cell. What does that mean? It’s like rust on your bumper, right? It causes cellular inflammation, and therefore, now, your hormones can’t communicate with your cell. Your genes get triggered. Once the cell membrane becomes inflamed, now you start triggering all these bad genes that we’ve been talking about all day, right?
Dr. Pompa: Raising up glucose is a fast way to drive inflammation. Diabetics, they don’t die from diabetes. They die from heart disease, cancer. 68% of the end up with heart disease. I think 70% of all amputations occur in diabetics, meaning, literally, you start losing your limbs, because the degeneration starts occurring. You literally start eroding, where you have open sores that won’t heal. That’s because of elevated glucose, folks. These people, by the way, most of them are on medication, David. Controlling their glucose to what they think they’re doing. Meanwhile, their insulin and glucose are going up and down, and they’re aging from the inside out. That’s what glucose does in the average person. You might not lose the limbs, but it’s still occurring. One of the first things we do with very, very sick people, is we control glucose and insulin. That’s why you’ve got to take out sugar. That’s why you’ve got to control your grains, because it controls glucose.
David: Since you spoke a little bit about that, there’s a lot of myths out there in regards to fat, aren’t there?
Dr. Pompa: Yeah, because I think that people were taught turn on your television this morning, and I promise you you’ll see a recipe that’s low in calories and low in fat, right? I think there’s more, even a sexy message, of low fat, low calories, and exercise your butt off. When really, the studies show – and I’m a big exercise proponent – that exercise really doesn’t do much for weight loss. It can be, if you do the right exercise, can be the cherry on the top. We talked a little bit about that one of our first shows. They can look back at some of the shows, right, David?
David: Yeah, they can go back and – by the way, CellularHealing.tv, CellularHealing.tv, and, if you want to get any of the information that we’re talking about, just go to DrPompa.com. There’s articles that you’ve done, there’s videos that you’ve created, that take the topics that we’re talking about today and go very deep into it. Even showing where they can start where they can start learning about this cellular healing diet, the 5R’s of Cellular Detox, and get a whole lot more information by going to your website.
Dr. Pompa: Yeah, that’s right. Yeah, so anyways, last topic. What was I saying right before that? I was making a point.
David: I think you and I are very similar. We start going in another direction.
Dr. Pompa: Anyways –
David: We were talking about fats. We were talking about the fat myth.
Dr. Pompa: Right, right, the fat myth. The point is that low fat, it’s an old thing. We’re not getting skinnier, we’re getting more fat, and we’re eating less fat than any country in the world. Really, fat is how you fix the inflamed membrane. Fat cures. Again, I want to talk more about fat, I think, on the next show. Let’s regard it, maybe, perhaps, with weight loss. The high carb/low fat diet really is in vogue. When people were eating low fat, David, they’re immediately replacing it with higher carbohydrates, which really is a problem. I think, if you write this down, David, I think we even need to talk about some of our exercise enthusiasts. There’s still a message from trainers and the medical world, so two different worlds, that when you’re exercising, you need these high carbs. Really, there’s some really newer studies that show that that’s not true. We’ll talk about something called keto-adaptation, which means that your body’s able to break down fat in something called ketone bodies that your brain can use instead of glucose. We’ll talk a little bit about that, because I think there’s a lot of myths there. People that are exercising, then they come home and they drink their big old sugar smoothie, and they’re really shutting their body off, as far as the ability to burn fat. The low fat craze has really caused a lot of damage. We could talk or do a whole show on it.
David: I wrote the notes down for next week’s talk. Since you brought that up, I was actually at a networking meeting yesterday, and there happened to be someone who was a health coach there. They were talking about this weight loss program where every three hours, they needed to eat. There was these, I call them candy bars, that their food bars that they would eat. It was giving them their good carbs, it was giving them their protein, everything all in one. I actually, I said, “I’m not a health coach, but I hang with a lot of them. Let me ask you some questions.”
Dr. Pompa: Oh, boy.
David: The answer was, “Obviously, you and I disagree on a lot of things.”
Dr. Pompa: Yeah, right? Because they come from a world that really is, it’s some old science, I’ll tell you. Messages don’t change very quickly, do they? People are holding on to that. Yeah, I would love to have been in that conversation. Eating every three hours, is that normal? No, it’s not normal at all.
David: Isn’t that spiking it up and down, up and down, up and down?
Dr. Pompa: Absolutely. What it’s doing is that it works for some people in the beginning, because their body has no ability to utilize fat as energy, right, hormonally. We talked about this on a past show, so go back and look for it. Yeah, what happens is because they’re eating every three hours, then they’re not turning their muscle into sugar. Then it keeps their metabolism up. There’s this slight – where they start losing weight, but then it tapers off, because humans are not meant to eat every two or three hours. It’s just not feasible. Does it work in the beginning? It does? Is it normal? No. Again, revisit that show. We’ll talk more about fat, and we can revisit some of that topic next week.
David: In fact, what they want to do in one of our future shows is talk about intermittent fasting, and how that works, and how that actually is natural, if we go back to how humans were designed, and how we used to eat originally.
Dr. Pompa: Yeah, absolutely. Intermittent fasting in many forms, and there’s many ways to do it, is something that our bodies are set up to do. It down regulates inflammation and up regulates the right hormones, like growth hormone. We become more hormone sensitive, which is really great, when we do have larger times without eating. Yes, and a whole on show on fasting, David, write that down, would be great. Intermittent fasting is something that we utilize as a healing tool for people who are very sick, and it works.
David: Perfect. We’re bumping up against our committed time slot for people. Any final thoughts that you would like to leave our viewers with today?
David: If you would like to learn where you can get some of these foods, just go to DrPompa.com. You can learn all about these foods and diets and learn about our upcoming shows. Thank you Dr. Pompa, for giving your amazing knowledge, being here with us every single week and our viewers. Based upon the comments that we get and the calls that we receive, we know that people love it. If you have particular questions, things that you would like, make a comment here on the page below us, on Cellular Healing TV. You can also submit your questions, and we will integrate those questions that you have, or topics you’d like us to discuss, on future shows. Just same time. We’re 10 a.m. Eastern Time every Friday, 7 a.m. Pacific. Next week, we’ll be back with my co-host, Warren Philips, CEO of Health Centers of Future, as well as Dr. Pompa. Dr. Pompa, thank you for being here. Look forward to seeing you again next week. Thank you, everyone, for joining in. Hopefully, it was valuable for you.
Dr. Pompa: Yep, thank you. Thank you, David.
David: Thank you.