1927. Inside the Upcoming Health Seminar with Rachelle Rocha

Join Dr. Martin in today's episode of The Doctor Is In Podcast.

 

TRANSCRIPT OF TODAY'S EPISODE

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Dr. Martin:  Well, good morning, everyone. Good morning. Good morning. Good morning. Welcome back to Saison's Pharmacy. 

Look, I've put our big flower logo up here today so people can recognize us. That's where we are. You're on location. Good, good. There are too many live on location. 

Okay. So guys, welcome this morning. Nice to have you on. We're here live this morning with Rachelle Broca. She is, and we're going to talk about this this morning. 

Now, first thing we want to talk about, so next Thursday, so a week today.

Yeah, a week today. Week today, Rachelle and I are doing a seminar here, right here at the pharmacy, okay? Next Thursday night between seven and nine. Am I right?

Yeah, between seven and nine. Between seven and nine. See, we have a poster. Okay, I forgot.

There's a poster here. Okay. And you know what? Not too late to sign up.

Okay. There's only a few seats left though. There's only like a few left, but there is a few left. But online, it's unlimited.

Online, you're unlimited. Okay, so we'll give you all that information. In the show notes at the bottom. I'll write a comment and I'll put all that information.

But I want to explain something because most people are wondering like, how can you have a talk in a pharmacy? So if you've never been into this pharmacy, I love this. It doesn't look like a pharmacy. And I, why did I do that?

Well, because you know what? If all of our healthcare dollars and time is spent on chronic illness. And what I learned in pharmacy school is that if you have a chronic illness, a lot of times your lifestyle is what brought you there. So what you ate and how much you moved your body is one of these really big important contributing factors, as you know, and you talk about all the time.

Okay, well, in pharmacy school, we're taught this, but then we build every pharmacy with just drugs in it and maybe some chocolate bars and gifts and over the counter medications. And I thought, well, if I'm going to build a new pharmacy, I'm going to build a pharmacy that has a kitchen in it. I love it.

Teaching people about how to eat and that it's fun to cook. And maybe you don't have any skills because your mom and your grandma both went to work and you want the daycare. So you're not really too skilled in the kitchen. So anyways, if you come here, you'll be visiting the only pharmacy in the world that's built like this.

There's a kitchen right there. I move my retail shelving out of the way. We have a dance floor there. We're going to put chairs.

So people will be facing the kitchen and we're going to do our presentation from the kitchen. And then after our presentation, we're going to demonstrate how easy it is to add eggs, meat and cheese to your lifestyle. And why would you want to do that? Have you ever heard of it guys?

Have you ever heard of EMC eggs, meat and cheese? Hey, you haven't heard of it. I agree with that. Well, you know what, and that's why, listen, my wife would be dying right now because you say, am I going to be beside you in the kitchen?

That is scary. I told the doctor Martin here that he's going to be my sous chef. And he said, I don't think so. I don't do that.

So are you going to bring her? Is she going to sous chef with me? You're going to talk and we're going to cook. No, I'll tell you, because my grandchildren, they were here because you know what grandchildren are like.

They would be dying right. And even my kids, like you in the kitchen. Well, listen, I learned something 53 years ago. I married an Italian girl.

So you know what I mean? Like, yeah, number one. So you keep me out of the kitchen, but you know what, we're going to do our seminar right from there next week. It's going to be great.

And the topic is really sun, steak and steel, but we're going to get into a lot of things in metabolic health. Now you guys know this. We talk about it daily. My biggest thing in the universe when it comes to health is metabolic health.

And if you don't have that, because metabolic health leads to every chronic disease. Look at our society today. Where are we at? I mean, think about it, and all the advances in society.

I mean, my son, I did die with him because he just, he's gadget guy, you know, like he's got every new, the number one phone, the number one, everything, and he knows how to do it. I don't know how to do anything. I'm so terrified when I get on in the morning here. And if I touch the wrong thing on the phone, we're going to be out of business.

But listen, all the advances that we've had, Rachele, and you know this, here we are today and our society. Well, listen, I didn't say it, but the American Cardiology Society, this came out in 20, I think the latest statistic is in 2023. And you know what they're saying? 93%, 93.6% of the population have some form of metabolic syndrome.

I mean, it's crazy. Okay, so that's a big word, metabolic syndrome. I think we should break that down a little bit. So metabolism, that's how you take things that you eat and your body breaks it down and turns it into fuel for your cells.

And it turns it into all the things we've got to grow and repair. It comes from how we metabolize the food that we eat. Metabolic syndrome is the cluster term that they use to describe. If your metabolism isn't proper, and there's like 20 diseases you have, and it includes things like the obvious ones, diabetes and cardiovascular, which are the number like, cardiovascular disease is like one of the biggest killers.

We have cancers up there, you know. Cancer can also be affected by how well you're metabolizing your food. So then we have depression, we have IBS and all the GI things, we have the big ones, oh, diabetes and cardiovascular. And I want to talk about maybe diabetes as kind of the example, because you hear the word sugar diabetes, and you hear the word sugar, and you hear the word insulin.

And I really would like for us to break down what it is when we try to metabolize sugar. So I'll start with a bit of chemistry. So a sugar, the sweet stuff, so honey, sugar on the cube that you're putting in your coffee or maple syrup, that's sucrose. Sucrose is a glucose and a fructose holding hands.

And when you put that in your mouth, amylase is one of the first digestive juices you have. It splits that bun in half, bing bang. Now we've got a glucose running around the body, and we've got a fructose running around the body. What is pasta?

What is white bread? These are a glucose and a glucose holding hands. So the minute that you put that in your mouth, your amylase breaks it down, your body breaks it down. Boom, we got glucose running around, and we got glucose running around.

These are not the same, but they both affect your blood sugar as a glucose level really right away. And what happens when your body sees a glucose load? We throw out insulin. Big time.

Big time. So insulin, we get a rush of insulin. Now, the glucose as a fuel from running the mitochondria in metabolism, that's the fuel for life. So every cell, your brain uses a lot of glucose, your muscles use a lot of glucose, everybody's using glucose.

So if you don't want to rush up so much insulin from your body, if you start going for a little walk after you eat, your body's going to soak up some of that glucose. Well, what happens to fructose? Do you know what happens to fructose? Yep, right to your liver.

Right to your liver. Yeah. So we don't talk about fructose poisoning. We only think that glucose is a poison, which is not a poison.

It's really essential to life. It's the number one fuel that your body needs. It's so important that if you don't have enough glucose, like in the Arctic, you have whale blubber and you have a lot of meat up there, but there's no really carbohydrates because there's no growing season for carbohydrates.

But you're still, your body's going to make a glucose in the liver called gluconeogenesis. We're going to make new glucose because we need some. And if we're under a lot of stress, cortisol, right? If I'm under a lot of stress because the lion's going to eat me, what's my body going to do?

We need to power these muscles. Let's go to produce some glucose so we can power these muscles. So your liver produces glucose when you're in times of stress so that you can run away from whatever's chasing you. But in our world, we're just sitting at our office and our boss is pissing us off.

And now we have cortisol. And then what are we doing? And now there's too much glucose. We're not running.

Now we've got to pump out insulin. Can you explain the role of insulin? And I know that we think of insulin as a wonder drug invented by Banting and Best, saved a lot of people's lives, type 1 diabetes. Yeah, sure it has.

Since that time, what do we learn about insulin? Well, the thing is, and this is, I like using illustrations. Okay. So, and you guys, those who follow me daily know this.

I talk about insulin as being a traffic cop. Okay. So again, it's, and one of the things that we've learned about food is how fast it breaks down. Right?

So when Richel was talking about, you know, white bread and noodles and things like that, they break down very rapidly in the body. And your body knows, like one thing about glucose that, you know, the problem is it can't just sit in the bloodstream because ask a diabetic. A diabetic understands very early when they call it sugar diabetes.

Well, their problem is their insulin is not working now. So what does insulin do? It's a traffic cop. You cannot park.

You're in a no parking zone. Glucose belongs in your cells. You know, it can't stay in the bloodstream because if it stays in the bloodstream, it damages blood vessels. And I better know that you end up with blindness and kidney disease and toe amputations because glucose running around the bloodstream causes microvascular, those small, tiny blood vessels to be damaged and gummed down rapidly.

Like it happens quickly. So one thing about insulin, insulin's got a big job to do. It cannot allow you to stay. So sugar molecules come with me.

You're coming now. Let's go. And they park you. And the best thing, and this is why Da'Shelle talked about, like if you're going to have a, you know, one of the greatest things about exercise is that now if you can exercise after a meal, we'll talk about this more next week, but if you can exercise after a meal, well now your sugar is being used, right?

It's out of the bloodstream and it's being used. There's three places that your body loves to park sugar. Okay? So insulin says, come with me.

You know, let's follow a piece of bread, white bread, for example. Okay? Come with me. I'm not letting you stay in the bloodstream.

You're coming. I'm going to park you. So one of the places it loves to park glucose is in your muscle. And it's a great place to park.

But it's limited depending on how much muscle you have. And if you're moving your muscle, and if you're moving your muscle, that's energy. You got to burn energy. So if you move that muscle, a lot more glucose can go into your muscle.

Beautiful. Like go for a walk after you eat. Like if you can do that, even if you got an office job, if you can move, right? And somebody, Tina is saying, yeah, do body squats after a meal.

You could, because it's moving those, the biggest muscle is your quads, right? Your glutes, your upper leg muscles and your butt muscle. What do I call those muscles guys? Bins, right?

You got bins for sugar. And then like, if you don't have room there, you know what your insulin does? It packs up your liver. And it's, I call it the Costco parking lot because you know what?

Most people then they have no idea they're doing this. They're packing their liver with fat because in gluconeogenesis, what happens? The body turns that glucose into fat storage. And most people, they don't realize this.

They have fatty liver. Do you know, Roshan, when I was in school in the seventies, I never even heard of fatty liver. Now I heard about cirrhosis of the liver, but I never even heard. You could go through all my medical books.

You would not find fatty liver. Like did it exist? I'm sure it did. You know where it existed was in older alcoholics because the pathway to producing fatty liver is the fructose part of sugar, not glucose.

Well, okay, that's true. No, the glucose gets packed in a triglyceride also, but the fructose is the one with the rate limiting step. And once your liver is sick, if it's clogged with like, my liver is too busy dealing with fructose and ethanol, it can't really deal very well with the glucose now. Now you have glucose impairment, right?

And it's because of those two substances. One of the reasons I got really turned on to why is food medicine and how important it is, is a book and a lecture written by a guy named Dr. Robert Lustig. You heard of this guy?

We talked to him. And he had a podcast or whatever, a YouTube called Sugar, the Bitter Truth. And it was like an hour and a half lecture. And it was the entire biochemistry of how is sugar metabolized.

And I watched that and I hadn't been in pharmacy school for a long time, but he made that sound so simple. And I was like, wow, like it is so dangerous to the liver. And he only found out because as you said, in the seventies, you didn't see anybody with fatty liver. Well, he's a pediatrician.

He's like, I'm going into pediatrics because I don't want to deal with chronic disease. Meanwhile, sometime eighties, nineties, all these kids are showing up with fatty liver. Well, they're not drinking alcohol. They're drinking Coca-Cola.

Yeah. And they change the sugar in Coca-Cola too to high fructose corn syrup. Man, how damaging to the liver is that? Yeah.

Look, I'd been around a long time, right? I was screaming like John the Baptist in the eighties about high fructose corn syrup. As a matter of fact, I talked about it one time on a radio show and an interview. I said, look, they've changed the sugar.

That's going directly. As soon as you, like fructose sounds great guys. It really does. Because you don't get a high glucose level if you eat fructose.

Yeah. Like if you're eating it. But then now you're super sensitive to any glucose. Now you're- And what was happening, now you're drinking it.

Yeah. A bee line to your liver. And one of the other things too, and it's why we talk so much about not only diabetes, but we talk about like diabeticity. Like there's so much obesity today.

And again, it's the body just storing that fructose and it's crazy. And your body's ability to make fat cells. What we didn't talk about was the metabolic health also goes wrong. It's dementia, right?

They're calling Alzheimer's and dementia the third form of diabetes. Take three. And so like it's not a laughing matter. It's very serious.

I didn't need to spend $100,000 on a kitchen in my pharmacy. Honestly, I'd be on my bank loans had been long gone if I didn't spend an extra hundred grand on the kitchen. But we, Laurie and I think it is so important. We don't feel good about dispensing metformin and all the drugs for diabetes when at the same time we're selling chocolate bars in a pharmacy.

And pop. I love it. Guys, isn't that what we talk about? Yeah.

Isn't that what we talk about on this program? And this is why, okay? This is why they said, and they said, I want you to talk, take a few minutes and just tell us, you've actually got clients, people that you've started a program here where you're doing some teaching with them. Like imagine taking patients, clients, and talking to them about their health and nutrition and what they can do.

So why don't you tell us about a program that you've set up? I really love this idea. I'll put the link in the show notes too. So the inspiration from this comes from a friend of mine who I went to high school with, who showed up at the pharmacy and she's a type two diabetic and she was on insulin.

And she lives in another like another little town near me. But she said, I started going to the gym because can you imagine I'm at this stage of development of this illness. And until now, nobody told me that if I exercise and I use those bins for storing glucose, that I could alter my condition. And she knew I was really focusing on food.

And so she transferred all of her prescriptions here. This was a couple of years ago. This summer, she said to me, No, it would be really helpful is if you offered like, like, she didn't use this term, but I use it like weight watchers. Like I've been a weight watchers, you know, after kids, you know, I've been a weight watchers and it's a weekly support group.

You weigh yourself, you talk about stuff, you get a little bit of a lesson. So I started the action lab. Thank you to Joanne, who said, Rochelle, why don't you start a support group for people who are trying to change what they eat. And I don't know why I didn't think of it before, but now we're doing it.

So for the last few weeks, you get a piece of me every Tuesday, you get a piece of me online, you can join up, you can get a monthly subscription for that. If you just want to check it out once to see if it's worth anything to you, it's worth 20 bucks to drop in. I don't know what other people charge for their weekly support groups, but it's not free.

But you know, we're going to just talk about, I'm calling it the pharmacy action lab. And I chose that name with very specific intent because we've got to do something. We've got to move our body and we've got to change some decisions about what we're putting in our mouth every day. And you need support and encouragement for that.

Cause sugar is highly addictive. It's like cocaine. It hits the dopamine center in your brain, same place that cocaine hits. So it's no wonder it's hard.

It's no wonder that it's hard. So none of us are a failure. All of us are coping with a biochemistry that drives our hunger. And unless we really start to understand what is that biochemistry and how can I influence where the pressure points that I can influence it.

And we're giving you some, some really great ideas here today, but if you want to join us next week, like I say, we're going to be live. There's only like a few tickets left, like maybe five, but online you can join us. So people are watching some of the questions go by. Doesn't matter where you are.

The online link works. So you go in the website, I'll put the link in the bottom. You can join from anywhere and it's going to be recorded. We're in a collaboration with love the North podcast.

It's going to sit on their server, but it will be a gated content. So if you buy the ticket, you'll be able to watch the show. Now, if you're live in person, we're going to talk about this. We're going to be able to take questions from the audience.

I have a moderator for the chat for the online people. So if you have questions from the audience, we're going to mute you all, but you're going to be able to type just like you're doing now. And Joel is going to be reading those and we're going to have, it'll be very interactive. So if you have burning questions, like right now, it's not easy.

I mean, we can see the comments going through and we can sort of tailor the conversation, but you will definitely have time to ask questions if you join that. And the people who are here, we're all getting a free copy of this inspirational book. Do you know who gave me the copy of this book before we met face to face?

Our favorite geologist, Frank Rasco. So Frank Rasco is like, do you know Dr. Martin? I go, I've only ever heard of you because I'm a pharmacist and you retired by the time I opened the pharmacy.

I think when did you retire? 2000. So I'm in 2019. I opened the store, so I never met you.

Anyways, Frank Rasco brought me this book and he was really raving about you. And I had heard, cause lots of people who shop here talk about you. I read this book. I agreed with every single thing you wrote in this book.

I'm like, okay, that guy's going to be my friend for sure. This guy's going to be my friend because this is the fundamental, if we could crack this code and implement it in our life, we could all reverse all the metabolic disease that we have. So, okay, you're going to come in person. You're going to get a piece of both of us.

It's going to be really fun. And you're going to get a free copy of this book. Signed. We'll sign it together.

How's that? I'll sign your book. That's good. You said to me you should write a book.

Oh, maybe I'll write a book in my spare time. Hey, you know what? I told her, you got to write a book. Maybe one day.

Really you should. Maybe one day. Anyway, yeah, exactly. The other thing they get if they come in person, we're going to give you an example.

We're going to cook something in the kitchen, because it is a kitchen. Not me. You can say he's sous-cheffing or I'm going to, is your wife coming? Rosie, I'll see.

You better come, Rosie, because I'm going to put a knife in his head. I can guarantee you right now. I'm going to put a knife in his head. He's going to chop something.

I think you could cut cheese. Look at it. Little kids can cut cheese. Anyways, we'll see.

So we're going to make something and it's going to be very simple, because if we're trying to encourage people to eat more proteins, right? This is the protein macro. The macro of protein. The protein is king.

Protein is king. And protein is expensive and protein is a bit more difficult to deal with, which is why whenever you eat out fast food, you're just eating carbohydrates and high-speed carbohydrates, not even just like regular. It's not a fiber-filled carb that you're eating. You're eating chips or something.

It's just carbohydrates. It disintegrates in your mouth. Boom, you've got that went straight to your liver. You didn't even, you had a chance.

So actually, guys, are we telling you not to have supper and you're coming at seven o'clock? No, no, you're just having a little snack, but I'm going to demonstrate something for you that you could just make a hit for yourself. Pop it in your fridge. And then when you're hungry and you don't have time, you're going to have a protein-rich convenience food instead of whatever you normally went to.

Yeah. And if you did that a few times a week, even once a week, every time you make a step in the right direction to gain something positive and lose something negative, that's progress. You got there. And the thing is too, in the book, because it will talk about a 30 day program that we did in my office.

And I started that 30 day program called the Reset in Eating. I talked about for 30 days and what I did, and I explained it in the book, is I started only with diabetic patients because diabetic didn't know what to eat. They really didn't. They didn't even understand their disorder, their disease.

But anyway, it was so successful, diabetics, they couldn't get over it. And what we did, of course, we had all their blood work. And diabetics monitor the blood sugar several times a day, but all their biomarkers, their threshold got better with the reset. So this 30 day program, and we'll discuss it again, because I talk about it all the time, to the reset.

And the reset is eggs, meat and cheese for 30 days. And look, we talk about the plant kingdom, the animal kingdom, the eating from both of them. Okay, so it's really important to get both of them. But for 30 days in order, again, I started with diabetics, but then I found with every chronic disease, there was a huge improvement in their biomarkers eating this way.

And then they found out that they had a bad relationship with carbohydrates. I used to say this, put your hand up in my office, my name is Tony and I'm a carboholic. And people didn't realize that they had no idea how much carbs and sugars, especially the high fructose corn syrup that they were eating.

So once you clean that up, what a difference it'd make. Anyway, we'll go through all of that. We'll go through the reset. And there's a chapter in this book on eight blood tests that you want to get from your physician.

Okay, so we that is so practical. And again, guys, you know this, I teach how to read your blood work, you got to take responsibility for your own health. Make sure we do that on Thursday. It really is important, you know, because there's just people don't, you know, like they look at their blood work and Michelle, you're trained, I'm trained, but the average person, they have no idea, like they don't know how to look at their lip.

And it's not really their job. Their doctor's supposed to do that. Right? They're supposed to really understand that.

Right. And they just don't teach how to look at all this stuff, but we'll do that. So I think that is worth coming. And then you can ask any question you want.

We're going to answer your questions. We have access to our blood. So Kevin says, my name is Kevin. I'm a carboholic.

I'm a carboholic. I love it. I know we're all a carboholic. It's not our fault.

It's not our fault. But people can, you know, just dial into LifeLabs. I don't know all over the States, but I imagine everybody's like this. Now, if you get blood work done, you have the right to get your blood and it's easy.

You just log into your blood lab work, whatever, whoever in the sub reads LifeLabs. So you just go in and get a code. And if you don't have a code for your blood work, the next time you get blood work done, you tell the lady at the counter or the guy, whoever they are, that you would like to get your online results and they have to give you a one-time password.

And then after that, don't lose it. Yeah. And then, you know, you can compare it. You can understand it.

Look, you don't have to know everything. You just look at certain markers and I, anyways, that's all in the book. So you'll have a reference. In the action lab, one other thing that's happening in the action lab, I created a tracking sheet.

It's totally optional and I'm not a big business. So it's like, it's a Google so it's totally optional, but you could in there record your results and track them over time. That's why it's an action lab or tracking. We have a tracking sheet, but there is a place in there to include some of your blood work.

So if you wanted to have like a snapshot in time, a few years ago, 2016, I joined an app called Lose It, which was interesting. I don't know if you've ever heard of this app, but it's an app that you could track all the things that you're eating and it would convert. So it'll, I've seen this, it's a carrots or whatever.

So it had all the math about how many calories and what the percentage of carbohydrate to fat to protein. And I haven't logged into that thing in years, but I still have my data from 2016. So it's really interesting that I have this tracking sheet on this app, which is a fantastic app. Lose It help you understand because you think you know what you're eating until you write it down.

If it crosses these lips, write it down. You will amaze yourself with what insights you get if you do that, because you think you know what you're cheating. When you think, when you do your own math, it's incredible. Yeah.

Okay. So guys, that's next Thursday night. So coming very quickly. Okay.

So our seminar here at Seasons Pharmacy, that I shall is going to put, how are you going to do it? Don't I don't know how to do any comment line or maybe I'll edit for you because we can maybe edit because I have your password because you're here and I'll put it in the introductory comments. That's okay.

You don't even have to remember after I do it. You don't have to remember anything. Everything's okay. But I will put in either at the beginning or Seasons Pharmacy will do a comment and it'll have the action lab.

So even if you're in Florida or all those amazing places across the states or Portugal, you can join the action lab. Well, the Portugal is going to be pretty late at night for you. So maybe you don't want to do that, but in the States between six and seven every Tuesday night, beautiful. And you know, I understand I'm a pharmacist after all.

I know about the drugs and in Ontario, pharmacists have the scope of practice to adjust therapy. I mean, we don't do too many things without the blessing of your doctor, but I'm just saying pharmacists are highly trained and have the scope of practice to understand medications, but your body can heal.

So even if you're on medication, like you said before we went live, you're like, okay, you're on metformin. It's like putting a bucket under the rainy roof. You're, you still have to fix the roof. And the way we fix the roof is through stopping to being a carboholic.

There you go. But we, do you think she gets it guys? I'm on the same page as you. Sun's taking steel.

There you go. The doctor is in and the doctor is leaving. Now we're leaving. Okay.

So folks listen, you know what tomorrow is. It's Q and A. Okay. So you guys love, Hey, I love Q and A.

So send your questions not too late. Info at martinclinic.com we'll answer all your, sometimes I got to do Q and A Mondays too, because we have so many questions. And folks, we love you guys. Thank you by the way, just posted it yesterday.

The numbers on the podcast. Okay. We're going to hit probably over 3 million in the next few days. Guys, that's all of you guys.

Isn't that crazy? A little boy grew up in Timmins. And in the big city of Sudbury, you got 3 million. That's amazing. But that's our audience. Okay. It's you guys. 

Congratulations. We love you. No, it's you. Yeah. Well, no, I just, you know, I show up every day. It's you and your great wisdom and advice. 

And you know what? It's very generous of you to share this. I mean, you could just be retired and sitting on the beach somewhere, you know, soaking in the sun.

This is, this is, soaking in the sun. This is more fun than doing that. I love doing that. I know what I am. We love you dearly. You are fantastic. Thank you for doing this. I really appreciate that. We'll see you guys soon. All right. 

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