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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seven to eight tablespoons of honey per day in diabetics, and their insulin sensitivity got better. So we can talk about all these nuances, but if someone has diabetes and you eat fruit or you eat sugar, your body is not going to handle that sugar well, but the fruit and the honey didn't make you diabetic.
It is these other ingredients in these foods that are making you diabetic, or it is processed sugar affecting your gut microbiome.
Not the second part. And I don't think somebody with diabetes needs to be eating a lot of honey. But I want people to understand that honey isn't what gave them diabetes. It's seed oils, which are rich in a omega-6 polyunsaturated fat called linoleic acid. And we'll get deep down the rabbit hole of seed oils. That linoleic acid accumulates in cell membranes and mitochondrial membranes.
And that, I think, is really ground zero for what's causing metabolic dysfunction. But broken mitochondria... which is what we're talking about here ultimately on this podcast, that is what makes people have chronic illness and metabolic dysfunction.
Okay. So then we have glucose. Again, glucose is a monosaccharide. Sugar, sucrose, is a disaccharide. It's fructose and glucose. Citric acid is a preservative. Natural flavors, we don't even know what that is, Pat. Natural flavors can be a lot of things. This is part of the problem with the FDA. This is... an illustration of how the Food and Drug Administration is captured.
In the United States, you have over 10,000 ingredients in our food supply that have come into the food supply through the generally recognized as safe designation, the GRAS designation. And the companies that put these compounds into our food do not have to really do the proper safety trials. They can kind of grandfather them in.
And the FDA now allows those companies to say, yeah, we tested it, it's safe, when there really haven't been any safety trials. So we don't even know I don't even know what natural flavors is. Your grandmother doesn't know what that is.
You have no idea what that is.
And when we're talking about this verbiage, seed oils have really been rebranded as vegetable oils, which is something we'll get to, right? So there's a euphemism there also. They're not a vegetable oil. They're a seed oil. But vegetable oils sounds healthy. Next, we're going on and we have taurine. So taurine is great. Taurine is a compound that occurs exclusively in animal foods.
It's a type of amino acid that has been associated with longevity across species. So taurine is probably great for humans, but guess what?
taurine is in meat taurine is in your steak and your hamburger and your chicken and you get taurine in animal foods there are no plant foods with taurine so that's a foreshadowing of the distinction between plant and animal foods for later in the podcast so there's nothing wrong with taurine sodium citrate is another type of preservative uh color added again we have no idea what that is what kind of coloring how it affects our mitochondria how it affects the gut that to me doesn't sound like a good thing period color artificial colors we know the food dyes are problematic yeah
Yeah.
I think that there's evidence that the ginseng may have some benefits in humans. I think Panax ginseng extract is one of the more benign things on this label so far. L-carnitine is, again, another type of amino acid that occurs naturally in foods. You can see the Latin root there, the carnal, the C-A-R-N. Carnitine and carnosine are naturally occurring in meat, and they're beneficial for humans.
They're antioxidants. I would rather that someone just eat a steak, preferably grass-fed, grass-finished, to get carnitine, but it's not the worst thing. Yeah, then you have caffeine, and caffeine is an interesting one. So caffeine belongs to a series of compounds known as methylxanthines. Theobromine in chocolate is another type of methylxanthine, and these compounds make us...
They sort of give us energy in some ways, but they can also make us jittery. They can cause blood sugar swings. They affect adenosine receptors in the brain, and they sort of forestall the onset of feeling sleepy. They don't really do good things for the human body. Caffeine is not a vitamin. It's not essential for our biochemistry.
And I would argue that caffeine is sort of borrowing tomorrow's happiness today. This is an interesting expression. Alcohol could also be considered borrowing tomorrow's happiness today. You're taking your bank account and you're bringing it forward. You're saying, I'm tired and I'm going to use this chemical crutch to feel less tired.
And you know that later in the day when the caffeine wears off and your adenosine receptors are flooded with adenosine, you're going to feel more tired Because it's a methylxanthine, caffeine also causes loss of electrolytes in your body, so minerals like sodium, potassium, calcium, magnesium. So caffeine does have negative sort of diuretic effects.
Do you drink coffee? I do not drink coffee. When's the last time you had coffee?
19 years ago.
19 years ago, yeah, when I was in physician assistant school before medical school.
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