Join Dr. Martin in today's episode of The Doctor Is In Podcast.
TRANSCRIPT OF TODAY'S EPISODE
Announcer: You're listening to The Doctor Is In Podcast, brought to you by MartinClinic.com. During the episode, the doctors share a lot of information. As awesome as the info may be, it is not intended to diagnose, cure, treat, or prevent any disease. It's strictly for informational purposes.
Dr. Martin: Well, good morning everyone, and once again, welcome to another live this morning, and how are you? Okay guys, I want to talk to you today. Okay, a little bit about fat. Now I got one pound. I think this is a pound. Yep. This is a pound of fat. Okay? So I'm showing for those of you who are going to listen to this on a podcast and you can't see what I'm showing here is one pound of fat. You guys know how big five pounds of fat is? Incredible, okay? But location, location, location. Okay? What do I mean by that? The location of your fat is very important in the body. There's two physiologies going on. Okay? What do I mean by that? The location of your fat is very important. Very important.
So, you got fat. Let's say you got fat on your heart. You got fat in your butt, okay? Is that dangerous fat? Not really. Not really. You know what's dangerous is when you've got a big heart. What am I talking about? Well, when you have fat that's called visceral fat, you really can't see it. Well, yes and no. Okay? Yes and no. You can be skinny as a rake and have a little belly, and that usually is an indicator that you've got visceral fat. So visceral or atopic is over top of the organs. It's fat really that you can't see. And there's two different fats. Let me tell you that. Okay? You guys know this because I've talked about in the past, the sumo wrestler in Japan, huge. They go fat, right? But when they test them, when they do their blood work, their A1C, their triglycerides, they're HDL metabolically, they're in pretty good shape. It's amazing. And yet they're certainly what we would consider obese, but it's where their fat is. Location, location, location, okay? It's not just real estate guys, it's where that fat is.
So it's really important to understand that. You don't want to have a big heart. One thing about Dr. Martin, he's got a big heart. Well, I want to have a big heart for people. When I was in practice, people used to say that he's got a big heart, he's sensitive to people, he cares about people. Well, that's a good thing, but you don't want an enlarged heart that's got fat all around it. You don't want a fatty liver. That kind of fat is very dangerous. You don't want fat around your pancreas. You don't want fat around your kidneys.
You don't want that. You want fat in your brain, okay? And the right kind of fat in your brain called DHA. You want that fat. Someone calls you fat head, you're happy about that. They give you a compliment. I've been called fathead before. They thought they were insulting me. I go, no, I want fat up here, but I don't want fat around my heart. I don't want fat around my kidneys. I don't want fat in my liver. That's visceral fat. And it's a big, big difference between a fat that, for example, is in your arms or your legs or your butt. I'm not saying you don't want to get rid of that if you can, of course, okay? I'm not saying that, but I'm just telling you what we know, and this is what we know about visceral fat. It's very dangerous.
The physiology of that fat is dangerous because first of all, that fat, it gives off what we call cytokines. The body sees that fat, okay? Not in your arms, not in your butt or whatever. Your body sees liver fat, heart fat, pancreatic fat, kidney fat, fat around your bowel as dangerous fat, and you get a response to that fat inside the body. You know what it does? It's like a cytokine storm. So what happens? Well, your body produces an inflammatory response because it sees this kind of fat as a foreign invader and it releases cytokine interleukin six. You have an ambulance response, okay? Remember, when you injure yourself, you want the ambulance to come. Let's say you bang your knee, the ambulance in your body comes, brings extra blood supply, brings extra protein, brings extra enzymes to heal. It's the ambulance of your body, very normal. You want that. It brings healing.
But we're talking about, okay, so this fat, let's say around your organs, again, I'm showing you that one pound of fat, that kind of fat, silent reaction to it. You don't even know it's happening. And it's releasing these enzymes, these cytokines, and the body is turning on itself because they go, well, that fat's not supposed to be here. And guys, it's one of the factors in destroying blood vessels and creating plaque. Now, yesterday we did a program for those of you couldn't be on yesterday, we talked about uric acid, and I hate to tell you I told you so, but I told you so. For years I've been talking to you about uric acid, and I'm not even talking about gout per se because what I did at The Doctor Is In Podcast I added uric acid as a biomarker to insulin resistance to metabolic syndrome. I added it. Nobody else did, but I did. And the reason, again, I said this yesterday is because of my clinical experience, I watched it happen in my office guys in the last several years of my practice, I saw a lot more elevated uric acid.
And guys, here's what I knew about uric acid and go back into the 1980s. Uric acid is normal. Everybody makes uric acid. If you don't, you're dead. You need to make uric acid. It's a byproduct of the Krebs cycle. It's an energy thing. The problem is uric acid gets on steroids when you feed it fructose. And remember, I'm a why guy. I am a why guy, okay? You see this much more elevation in uric acid. Gout is up 300% since the 1980s, 300%. And I'm a why guy. I go, why? Something must have changed. Yeah, they changed the sugar. Okay? Sugar is one molecule of glucose and one molecule of fructose, table sugar, but high fructose corn syrup, which is the sugar of choice for you name it. You name any food, you name any drink because it's cheap and it's addictive. Cheap, addictive, cheap, addictive.
The food industry, well, I had an argument during the time of my radio show, and someone from the representative of the high fructose corn syrup industry came on the radio show to defend high fructose corn syrup. Well, Dr. Martin, it's natural. High fructose, fructose like fruit, corn. Corn is good, isn't it Dr. Martin? Syrup. And I said, nah, yeah, no. I said, listen, with table sugar, half of that molecule of sugar goes to the liver. That's fructose. Is fructose good for you? Yeah, if you eat a fruit, I got no problem with eating a fruit, but I said, when you add high fructose corn syrup to food to beverages, you know how your body metabolizes fructose? In your liver. I said, here's me. I'm just a little wee guy, a sole practitioner with the radio show. And I said, I studied nutrition. I said, when you study nutrition, you study how body breaks down sugar. I said, the worst sugar is what you guys invented high fructose corn syrup. Why? Because they said it's all metabolized in the liver.
And I said, we got kids with fatty liver. I said, that's your fault. Oh, she wasn't a happy puppy on my program, but she was not prepared. You want to be debating, come prepared. Like Dr. Martin, you're exaggerating. I said, you think I'm exaggerating the amount of fatty liver that we have? I'm not exaggerating. I said, when I was in school in the 1970s, we didn't even study fatty liver. It didn't exist. We studied cirrhosis of the liver, alcohol. But guess what? Fructose and alcohol are metabolized in the liver. So alcohol, you do it enough. You get what? Cirrhosis of the liver. Every doctor knows that. Every doctor knows that. You're not out of medical school until you studied cirrhosis of the liver. But you know what? They don't study hardly at all, and they never did in the 1970s. I can tell you that with great certainty is fatty liver.
You know when we started seeing fatty liver? When they changed the sugar, when man thought they were smarter than God and they change the sugar. Table sugar, I'm not saying that's good for you either. I'm just telling you. Then they put fatty liver on steroids by changing the sugar. Because what happens, especially with fructose, you get to the liver and you see that fat. If that fat is in your arm or in your butt or in your legs, okay? I'm not saying you don't want to lose it. I'm just telling you what dangerous is that fat in your liver, high fructose corn syrup. And that's why I talked about uric acid because uric acid is elevated with high fructose corn syrup. It's what happens in the liver and that damages your kidneys. What? Yeah, because you can't flush it out. You're not excreting the uric acid.
And what study I brought to you yesterday, a little repetition for those who didn't hear it, is that uric acid high uric acid is associated with heart disease. What's the connection? Aha, because that kind of fat in the liver around the heart is very dangerous fat. So this is why I add it. The measurement of uric acid as a biomarker in metabolic syndrome, I did it. I take responsibility for it. I'm sure people laughed at me. You can't add that to metabolic syndrome. You can't add high triglycerides and low HDL and belly fat and slightly elevated blood pressure and even slightly elevated blood sugar. You can't add that. Who are you? I said, well, I'm telling you. So location, location, location. And people are walking around and they have no idea because doctors don't test them properly. I hate to be negative, but wait till you have a heart attack and then all your cholesterol is high.
Cholesterol's got nothing to do with that. What's your A1C? It's above 5.4. I can tell you with certainty, you got some fat in the wrong places. You got some fat in the wrong places. You got high triglycerides? You got fat in the wrong places. You have low cholesterol, especially HDL. You got fat in the wrong places. One of the things that cholesterol does, HDL does. Remember what I always teach you? It's got two wagons, two trailers, one trailer. Okay? So think of a transport truck and got two trailers on the back, big, okay? So I want you to think about this for a minute. HDL cholesterol, it's got trailer on the back and in the first trailer it's bringing all your hormones, even your thyroid. So when ladies, I saw this a million times in my office. Well, maybe not a million, but it seemed like a million. Yeah, my thyroid don't work. My hair's falling out. My metabolism, it's not slow. It's in a coma. My eyebrows are thinning. I'm tired all the time and my doc says, my thyroid's all right. Well, your doc is wrong because they don't look at the complete picture.
And one of the things is that first trailer, when your cholesterol is not high enough, you're not transporting enough hormones, they become horror-mones. You need transport. Think of cholesterol. It's not a boogeyman. It's on your side. And then the second wagon in the back, the second trailer, remember, cholesterol is going through all your blood vessels from your brain to your toes. It's transporting. Secondly, the back trailer, okay, is picking up bad fat, triglycerides. It's picking up bad fat. It's picking this stuff up, triglycerides and bringing them back to the liver for processing and your liver breaks them down. Cholesterol's on your side. Don't blame cholesterol for what high fructose corn syrup is doing, right? You know me. Don't blame salt for what sugar is doing. Don't blame cholesterol for what high fructose corn syrup is doing to your body. Nothing good comes out of that sugar. Nothing. Not good for you, not healthy. It gives you visceral fat, dangerous fat, inflammatory fat.
Remember what I was saying? Again, we talk about this almost, well, not on every program, but blood vessels get damaged by glycation, sugar. Inflammation, visceral fat. They're in the blood vessels. That's how you form plaque and oxidation. Three things, right? Glycation, sugar attaching itself to tissue, red blood cells, and you can measure it. I love that. You can actually measure glycation. What? Yeah, you can measure it. A1C. That's why I love A1C. If you're above 5.4, don't fool yourself. Don't try and tell yourself or whatever. Just say, okay, I got some visceral fat going on. I got to take care of it. Your doctor at 5.4, 5.6, 5.9, most doctors, who cares? They got their normal limits, okay?
So you have to understand something about medical school. Look, God bless your doctors, but we talked about big butts. This is a big butt, but if something isn't flagged on blood work, you're normal. But they don't get into the real physiology and look at stuff and look underneath the hood the way they should, and that's a big problem because you can, I am into prevention, guys. Detection, yes, but prevention is better. So you can look at your blood work, and that's why I talk about Sun, Steak and Steel, the book, you can still get it in Canada, but I have a chapter there on how to interpret your blood work, and one of the most important tests is A1C. You can tell your body's starting to give you trouble, and that's all right. You can fix it. You can fix it.
I used to tell my patients this all the time, do you eat every day? Yeah, I do. I said, okay, this is a good start. What? Well, you eat right? Oh yeah, I eat doc. Yeah, okay. I said, okay, you're going to eat anyways, so I said, I'm not going to be negative in terms of food. I'm going to be very positive. What? I want you to change your food, but you can still eat. What I'm going to give you has nothing to do with calories. We're not going to talk calories in this place. I refuse to talk calories. How many calories? I don't care. Now we're going to talk about foods that are going to help you to lower your A1C. We're going to talk about foods that are going to lower your triglycerides. We're going to talk about foods that's going to elevate your cholesterol. Don't I want to lower my cholesterol doc? No, I got to undo that in your brain.
You don't want to lower your cholesterol, you want to elevate your cholesterol because what we're talking about here is metabolic syndrome, and I want you to get rid of the visceral fat, the dangerous fat around your heart, around your coronary arteries, around your carotid arteries, around your liver, around your kidneys, around your pancreas. That's dangerous fat. Around your bowel. I'll tell you one of the biggest problems, and this is just a by the way, one of the fastest growing cancers in terms of numbers is colon cancer. And it ain't because you're not eating fiber. It's because of that visceral fat that's hanging around your bowel. That's very destructive, very inflammatory. I said this 30 years ago, it's not a lack of fiber. Why have we seen so much colorectal cancer, especially in young people? It's sugar, my friend. It ain't fat. It's sugar.
Well, there's bad fats. Usually the worst combo is sugar, high fructose corn syrup, and then those bad oils that they make a donut in or french fries in, right? The oil that was meant for your car and not for your body, that's very inflammatory that oil. Your body goes, what is it? Margarine. Your body goes, what? What you giving me? I don't know what that is. Looks like plastic to me. Oh no. It looks like butter. Yeah, but it ain't butter. Your body doesn't know what it is. It's a foreign invasion, so you know what your body does, inflammation, right? Canada just made a deal with China to sell canola oil. I said, why do we want to give the Chinese canola? Look, I don't want to get into politics. Okay? Guys, you have to understand, I've been talking about this for years. Bad oils, bad sugar. Anyway, okay, location, location, location.
Okay, now, as far as I know, tomorrow afternoon, program 4:00 PM Eastern. Okay? Thanks guys. You guys are great. Thanks for making Rebuild Your Temple number one in Canada in terms of a health book, it's hot off the presses, okay? Get your copy, going like hotcakes. We appreciate that. Thank you very much for that. We have our own little book club if you want to join that, okay? Rebuild your Temple Book club. Don't ask me how to do it, don't ask, but you can ask here and people might tell you, and I do a little teaching on that on Friday mornings at 8:00 AM Eastern okay? You folks out west that get me live. You guys are unreal. You're such an encouragement. Okay? Friday is Q and A, right? Q and A. The most popular program is Q and A. It is, I love doing Q and A. I'm used to doing Q and A. I did Q and A live on the radio for 20 years. We didn't even screen the calls. Ask any question you want to The Doctor Is In. That was the radio show. People love that. I enjoyed it and there was the odd time I go, I dunno the answer to that. Let me look it up. I'll give you a right answer. Okay, guys. Okay, I had to breathe. I got so excited. Okay? Okay, so love you dearly guys. We'll talk to you soon.
Announcer: You've reached the end of another Doctor Is In Podcast, with your hosts, Doctor Martin Junior and Senior. Be sure to catch our next episode and thanks for listening!