Paul Saladino
speaker
961 appearances
2 recordings
2 series
first heard Jan 2025
last heard Mar 2025
Paul Saladino’s voice in public audio — every appearance, attributed to the second.
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The Shawn Ryan Show · #179 Paul Saladino - The FDA Approved Poison You Eat Every Day · 5 Mar 2025
podcast
The way to help the Pima Indians is to educate them, maybe provide subsidies or something for them to buy single ingredient foods. But I would be willing to bet a large amount of money that if you gave the Pima Indians the foods that they ate 200 years ago, they would become healthier. And we've seen this. There have been research studies done on this. It's done with Aborigines.
I forget exactly what lineage it was in Australia. The same thing happens with these indigenous people all over the world. When they eat westernized foods, which are full of seed oils, refined grains, processed sugars, pesticides, food dyes, they become ill. And the same thing is happening to westernized humans. And so when you look at this continuum of insulin resistance,
Multiple studies estimate that as Americans, 86 to 93% of us, 86 to 93, have at least one metric that puts us on that continuum. So diabetes is the end stage. But I would say more than 85% of Americans are on the road to diabetes. And this is the problem. And again, my assertion here very strongly would be, it's not hard to get off that train, right? It's what we eat and how we live.
majority of it is what we eat and how we live. Very, very rarely, there's a genetic mutation, polymorphism that is unavoidable. This is less than 1% of humans. Most of us are very sick and we're sick because of how we're living and eating. And because these foods are sold to us now, and then when you go to see a doctor, I was never taught to ask people about what they're eating in medical school.
I was never given a single nutrition course. I was taught what drugs to prescribe for what illness. That was what's on my boards, right? So the step one, the step two, the step three, this is what determines a doctor's success in life. It means what specialty you can go into, what residency, how prestigious you can go, how far you can go in medicine are your boards.
It's not a single question on the board exam. I mean, I think every board exam is... I forget how many questions. It might be 1,500 questions. You know, thousands of questions that I answered over the course of my medical career to become a licensed medical doctor. I don't remember a single question about nutrition because we were never taught that. It's not what we're held up to think about.
Yeah. So that's just the crazy standard that we find ourselves in. But it's important to understand that, yeah, like diabetes, maybe formally diagnosed 11%. the number of people going to become diabetic, much, much higher. Because if 70% of Americans are obese and overweight, and those are two different categories of BMI, body mass index, I would argue that
Almost everyone, if not every single person who is obese or overweight has some degree of insulin resistance. And this is metabolic dysfunction. And at a cellular level, this means that you can't take the food you eat and convert it into usable energy in your human body. That happens through your mitochondria. So mitochondria are these little cellular organelles that are in...
almost every cell of our body. Red blood cells don't have mitochondria, but everything else has mitochondria. And so this is where the energy gets made for everything we do in our life. Human life runs because of the movement of electrons. And the food that we're eating is electrons, essentially.
And those electrons are passed onto intermediates, which move the electrons into the electron transport chain in the mitochondria. So that's very, very microscopic. And this is, you know, when you eat, let's say you eat an apple or you eat a steak, That steak is giving you nutrients. It's giving you vitamins and minerals. You're getting protein. You're getting amino acids.
And in a steak, you're getting mostly protein, which doesn't end up as an energy substrate, but there's fat in the steak. So fat is broken down to create these energy substrates. And if you eat an apple, you're getting glucose and fructose and sucrose. If you eat a potato, you're getting long chain polymers of glucose, like starches. And that is energy to your body.
And the way that happens is that gets broken down into... little smaller fragments, and those fragments donate electrons to molecules like NADH and FADH2, which move those electrons to this electron transport chain. And that electron transport chain in your mitochondria is where everything happens. Because as the electrons move down the chain, you create a potential.
And hydrogen, so protons move across the inner mitochondrial membrane. I know we're very microscopic now. I'll zoom out in a second. Protons move across the inner mitochondrial membrane. And then at the end of the mitochondrial membrane, they move down a concentration gradient through this little nanomotor that makes ATP. And ATP runs everything in your body.
That's the energy currency of your body. That is the sort of dollars and cents of your body that your body spends on creating energy hormones, proteins, cellular membrane, repairing things, making DNA. You need energy to live. But that process of energy creation is impaired by the foods we eat. And that is what insulin resistance, metabolic dysfunction look like at a molecular level.
So our actual, the engine of our car is being broken by the fuel we're putting in it.
It would go a long way, and we probably need bottom-up and top-down. And top-down, I mean maybe governmental regulation of things that are frankly poisonous for humans. And the bottom-up is mostly what I do now. Maybe I'll get to be involved in the Maha movement and help RFK with some of this Maha stuff, but we'll see. But the education helps. People will wake up.
There's a really sad thing I'll tell you that there are these places, I mentioned this earlier, there are these places in the United States called food deserts where it's difficult for people to actually access single ingredient foods or they have to go a certain number of miles to get to an actual grocery store. And there are grocery stores, these are very rural, poor communities.
You know, if you're driving across the country, you're going to encounter these. And there are grocery stores, there are places in the States where it's difficult to find actual meat or fruits and vegetables.
But most of the food deserts are food deserts by choice, which is really sad, that people in these communities haven't been educated, don't understand, and have really been, I would say, addicted to processed food, which is very addictive. And grocery stores or corner markets in these places in the past may have carried fruit and vegetables, but nobody bought them and they rot on the shelf.
And so they become a food desert by consumer choice. So that's scary, and that actually is a testament, a very sinister testament, to how addictive some of these ultra-processed foods are.
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