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. I'm always thrilled to have you come on with us this morning. Very special guest with us this morning, as you can see here to my right, my favorite pharmacist in the whole world.
And I mean that. Your friendly neighborhood pharmacist. That's right. Rochelle Rocha is with us this morning and we're going to talk about a seminar that we're doing together on October the 15th.
Okay. Okay. Here we go, guys. Thank you again for coming on.
And so, Rochelle, how are you? And good to have you. So why don't you just tell us a little bit, Rochelle, about what you've been doing? Because you've been doing some seminars.
And I really appreciate that because you're reaching out to the public about health. I think one of the most important topics today. Like if you ever took a survey, you find out that people are very interested today, even more than ever, I think, ever before about their health and how they want to take care of it and how they want to be proactive.
And man, you are right in there helping them out. So why don't you just tell us a little bit, Rochelle, about your philosophy and what you're doing and how helpful you are to the community. So I'm excited to be here with you. Thanks very much because we've done this before, a few years ago.
And we've done this live event a few years ago, but you've been busy. You have to go to Florida every winter. Well, that's not my fault. I caught you before you left.
So I'm from Sudbury also. And I think food is medicine. Why? Well, when you go to pharmacy school, which I did, went to pharmacy school and they said every chronic illness that you have, there's a drug for it.
Here's all the drugs and how they work and all the drug interactions and all things you need to care about. But before you get to drugs, we're supposed to talk about something called lifestyle factors, which, you know, the formula for that is what eat, eat less and do more. It's a simple formula, but it doesn't really work.
So I worked for about 20 years with grocery stores that had pharmacies in them. And I thought, wow, this is brilliant. I'm working in a grocery store. What a great place to play food is medicine, except that a grocery store has a lot of junk food.
Oh boy. And so, and so then it's really hard actually to have good conversations about what to eat. If there's a lot of junk food in there. So we built a pharmacy, Lori and I, we built a pharmacy in 2019.
Wow. It's like a world ago. We built a pharmacy and in it we have real food. So we'd put some bunch of farmers around Sudbury.
There's a click fork. There's a three forks farm. There's a verdant field farms and a lot of other small farmers. And we just try to sell their food here.
And then we also put a kitchen in the pharmacy. And so we're teaching people how to cook because you know what? My mom stayed home and took care of me, but most moms are going to work now. So where are we learning how to cook?
And we don't have home ec in school anymore. So what? So now we put a pharmacy with a kitchen in it and we teach people how to cook. That's wonderful.
And so COVID came and then nobody went to new pharmacies anymore. So what we decided to do during that is we built an online presence. So we now are kind of, I feel like specializing in how do we bring content, not just to the people who come into the doors in Sudbury, but how can I get content to like the people in Kirkland Lake or iron bridge or some of the people that are calling in from all over the States here this morning.
And so we have a brilliant program happening on October 15th. Can we show them the poster? Yes, absolutely. Here's our poster.
How exciting is this? What's it called? Eggs, meat and cheese. Wow.
We heard that before. So you wrote a few books. So here's one book. What's this book?
We actually took the title and we are inspired by this book, Son, Steak, Steel and Sleep. And so, yeah, so the lucky thing for us is when we do this conference on the 15th of October is because we have a kitchen in here, we're going to put a camera down and we're going to put into practice. What does that mean?
You know, steak, meat and egg. So we're going to cook. You're going to be my sushi. That's worth paying for right there.
Watch him to be my sushi. Now, if my wife was here, she'd be dying laughing and believe me, just that very thought. Okay. But I don't mind being beside you, Richelle, and watching you.
The cameras. And I'll put on my white hat. Like I always tell people I can put on a white hat and observe as well as anybody. Do you know that on a construction site, the white hat's the boss, eh?
Yeah. So you give me the boss and I got a white hat as an observer. So we're going to have a good time because we're the first like 45 minutes an hour. We're going to talk about some of the principles that we think are pretty easy to put into practice if you're not already doing them.
And then we're going to give you some practical, you know, what to do with the food at the end. And then because this is going to be available online. So in person, we can seat about 30 people in here, which is nice. Yeah.
It'll be nice and cozy. Right around that kitchen over there. It's right around the kitchen. So I love that.
The people who come in person are going to see what the studio was like, because there's going to be a camera on us talking with good microphones so you can hear us. And then your faces are going to be on a screen. So when we're looking into the eyes of the audience in front of us, we'll be looking into the screen, into the faces, the smiling faces, hopefully of everybody that's joining us from all over the place.
And Joelle is going to be there. She's going to be moderating the call. So during the thing, so we're going to mute all of you. You're all going to be muted.
But you can type in the chat, all your questions. And Joelle, super smart, she's going to take like themes of questions. And then, you know, we're not sure how the technology is 100% going to work, but if we could open it up and say, okay, Mary, you phrased this question the best. Sixteen other people have this question.
Could you please pose the question to Tony? And then she will. I love it. So that's our plan.
So we'll have the people in here and we'll repeat the question because the people in the audience are not microphone, but we'll be microphone. So we're going to repeat the question and we're going to, you know, we're going to try to give it to the content that you want, like get your questions answered.
What do you want to know? Yeah. And you know what I really like about that is because, and folks, you guys know this, you follow me here on live here in the Doctors in Podcast. I like answering questions.
We dedicate a day of the week to Q&A. And so Rochelle and I have done this in the past. We had a seminar a couple of years ago here in Sudbury at Collage Boreal and we had a sold out audience. And unfortunately at that time we weren't set up to do it online, but the questions that we got, Rochelle, was so good, right?
I mean, it really is. We love answering questions. You're going to have lots of them. Now tell us, Rochelle, how they can register for this conference.
So if you can just give us some. I'll have to give you the link to put into your show notes at the bottom. But I have a website. It's very easy.
www.seasonspharmacy.com. And on the website, when you get to the website, there's like a pharmacy section. So if you want to get your prescriptions filled, you go to the left side of the menu. But if you want to join a class, there's a button right there on the homepage that says join a class.
If you hit join a class, you can just scroll through until you find your event. But I will put the URL directly to a ticket. So if you're in the online audience, and it's funny because I remember last time we did this, I think it was two or three years ago. And I was like, Oh, Tony, we're so done.
And I was looking at, you know, sending the ticket confirmation and people were coming in from Florida. So I had to follow them and go, listen, the event is actually in Sudbury. So I'm going to give you your 25 bucks back because you're not going to make it. In February or whatever time of year.
No, you didn't want to come. Okay, so let me show this because I think they can. I'm going to post this up afterwards. And I did it yesterday.
But if they hit this barcode, now what does that mean? It's going to take you to the barcode. So take a picture of that. Let's see.
You can see that barcode there. So if you get on the barcode, because I have a feeling guys, I just got a feeling for the people that are listening to us this morning. If you're in anywhere close to Sudbury, it's going to sell out fast. There's already three tickets and we didn't even do anything yet.
Yeah, there's only 30 seats to be live. Now, of course, you can come online. We want you to register for that, right? Okay, and it'll be a great event, believe you me.
And when you get to pick this girl's brain, and from the background that she has as a pharmacist, I'm telling you, it's thrilling because and I always say this, okay, and guys, you know, this statement that I make all the time, you can't out supplement a bad diet. You can't out supplement a bad diet.
You can't out medicaid a bad diet. I mean, when you think of your body and how it operates, you gotta feed it. And when you feed it right, and what we talk about all the time on this program, and so it'll be a very practical, hands on type of thing seminar, and well worth it. And again, like, you know, in the past, like I remember when we did this, Michelle, a couple of years ago, we really talked a lot about the new frontier in medicine, and that's the microbiome.
And oh, man, I mean, what's coming up there on that is absolutely incredible. And the fact is, is that we're just scratching the surface of what's going on, and where the research is going on the microbiome, and what food does, like eating right. And of course, if you're eating junk all the time, what that does to your microbiome.
So you guys, you know, we like that, but I want to just say something really about that, because we invented the microscope, I don't know, sometime in the 40s or something, the microscope became really important. And then we started sanitizing everything. This was like the system was like, Oh, we better get rid of all those germs, because we didn't understand.
And they're pretty creepy looking. And you know, when you're looking at mold growing on Petri dishes, like, it's not so great. But then we thought, okay, one of the other things that we land in trouble is that in order for grocery stores to stay in business, we have to preserve food, right? Because good food rots.
Why? Because there's a microbiome eating that good food before we get to it. So our ancestors figured out a way to harness some of that microbiome. And we learned how to make sauerkraut and pickles that were just, you know, a little bit of salt and vegetables, and in a controlled rotting state, that becomes fermented.
And it becomes like a superfood for us, because the microbiome has pre digested some of the hard fibers in there. And so now we're getting a dose of a good microbiome plus a pre digested food. It's like Michael Pollan has a book called Cooked, and he really talks about that method, how fermentation is like it's a transformation of food into something even more beautiful and amazing.
Because in the cultures that invented that a lot of them had winter. Yeah, so you can't get, you know, you're in Sudbury, you're not getting lemons. I know the Mediterranean diet is a good diet. There's no lemons here.
And there's no so for us, we need to go to fermented foods. And that's very rich in microbiome, but back to the word preservative. So in our food, the processed food, it has preservatives. What's a preservative?
Well, we're preserving it from rotting. That means it's anti life to the microbes, right? Exactly. So if it's anti life to the microbes, and we need microbes, we just didn't know we needed microbes.
And here we have like we're eating anti life foods. Yeah. Right. Yeah.
Antibiotics in the food, anti life. So why are we putting anti life things? I'm a living system. I'm a self organized healing system.
And I need to be eating living foods. And that means that's why you need to find the farmers. See what I mean, guys? See what I mean when you pick this girl's brain?
Okay. And where she thinks and you know, it's it's so true, right? Because we have carpet ball, the microbiome, with our food with antibiotics. And look, I mean, if you need an antibiotic, you want an antibiotic, it'll save your life.
But I mean, there's a consequence to it. It's a double edged sword, it can carpet bomb your microbiome, you got to replace that. That's why we love fermented foods, like we love probiotic friendly bacteria, bacteria that's on your side. And it's true, we've been into eradicating, right?
eradicate. And you know, that's better for not, not necessarily. I mean, there's a reason they do it. But, you know, we've gone way over onto the other side, and you know, cleaning everything.
And you know, we think, well, if there's no bacteria around, you're going to be healthier. Nah, not really. I mean, we live in that system. Experiment has been the hospital system, right?
So if you were a hospital, so when you study in pharmacy school, there's community acquired infections, and those are treated differently than hospital acquired infections. Why? Because we've been sanitizing in hospitals for a long time. So the terrain of the good bacteria fighting the back is gone.
So now you get into like, MRSA, like a methicillin resistant staphylococcus infection or something in your gut, like sometimes the only way we save your life is by giving you a poop transplant from a healthy person, because none of the drugs are working anymore. So like the sanitized environment, they really breed for very resistant anti superbugs and stuff.
And same thing in our fields, right? When we spray our fields with too much poison, now we get super weeds. And so there's just always a consequence. And we always, I think, get somewhere because we're trying to solve a problem.
And it seems like a good way to solve the problem, right? Eradicating bacteria, putting kids with ear infections on antibiotics. That seems like a good idea in the short term. Yes.
But in the long term, we can't predict, you know, 30 years from now, how our positive intervention over here is going to screw something up 30 years down the line. So that's where we are now. Like we're 30 years later, when I was going, oh, there was an importance of microbiome. So, you know, we're not having all the time.
And you know, one of the statements I make, you know, I'm a guy of repetition. Like, I don't know if it's because I'm old, but I always repeat myself. I mean, I've written this in books too. Like the most dangerous place in the world is not Afghanistan.
It's the hospital. Now, that doesn't mean, of course, if you need the hospital, it's just like the child was saying, unfortunately, you get these super bugs, super resistant, like see difficult, you know, and difficult to kill because these bugs, they're super smart and they resist. They develop a reason.
And it wants to live. Nature wants to live. Nature wants to live. Isn't that wonderful?
So guys, again, just a reminder that on October the 15th, which is a Thursday night at seven o'clock, seven o'clock, we're going to be on together. Okay, and we're going to be live for a studio audience. Okay, that will be at Seasons Pharmacy here in Sudbury. And if you want to sign up for that, again, go to that link and I'll make sure it's up there again today and several times that you'll be able to link it.
Okay, and sign up for that seminar. If you can come live, I would love to sign your book. We'll get to the show and I will sign it for you. Okay, and it's a giveaway.
Okay, and if you want to come in online, well, same thing. Sign up for that because you know what it's limited to? It's unlimited. It's unlimited.
I see me. I'm a senior. I don't know anything about online. I don't even know how to get on here in the morning most times, right, because I'm confused.
You did really good. You did really good. I'm surprised. You even had to transport your studio to my pharmacy.
My son says to me, Dad, keep it simple, Okay, because if you get complicated, you're going to screw it up. Okay, anyway, so guys, that's October the 15th, a month away. Okay, October the 15th, Thursday night. You can sign up for that seminar if you're in the Sudbury area.
We'd love to see you, by the way. The last time, Rachel, remember that we did it at College Boreal? We had people come, you know, probably from a hundred miles away. Oh, it was somebody who came in from Chatham or something.
Yeah, like I mean, they made a trip. They made a road trip to Sudbury. They booked a hotel. They stayed overnight.
They, I don't know if they would. You know what? I tell you, I was so appreciative of that. And you know, we had such a good time.
And then we stayed to answer all the questions like we didn't run out of there. And, you know, so we were very happy to do that. Okay, so Rachel, this is going to be fun. Okay, this is on October the 15th and a month away.
So get your seats here. Because if you're coming here, you got to sign in because it's going to sell out. Like I expect to be brought my family. Okay, yeah.
If I just brought my family that was in Sudbury, it would be sold out. So I'm not. No, I'm not letting my family members come. They got to go online.
Exactly. Okay, so guys, thanks for watching. Now, remember, Friday is what? Q&A.
Send your questions in to info at martinclinic.com. Okay, so don't be shy. Ask questions. We love answers.
Oh, by the way, just going to say one thing, and Rachel here would understand this. She could teach it. Okay, somebody was saying yesterday, Rachel, on our show that it was a question. Okay, Dr.
Martin, I heard that you should never take a supplement with silicone dioxide in it. And I said, well, what? I mean, that's silica. It's part of our earth crust.
And I'll tell you why manufacturers use it. And they use it in pharmaceuticals and they use it in supplements. Why do they do that? Well, because, first of all, it's a drying agent.
Like, you don't want any moisture in a medication and you don't want any moisture in a supplement because if you do, you're going to get mold. You don't want that. Do you want to swallow mold? Of course you don't.
So you know what I mean? So like that word is a big word. And that might scare some people because sulfur dioxide, like it sounds terrible, but it's not. Silicone.
Sulfur dioxide is terrible. Yeah. Silicone dioxide is Okay. We know a lot about sulfur dioxide.
See the senior thing about me? Okay, here to help. Silicone dioxide. I saw it twice yesterday, Rachel.
I hadn't been asked that in two or three years. And then somebody asked and I'm glad they did because it got me just saying, look, there's a reason that first of all, manufacturers don't want to damage their machines because they don't want powder sticking and mold. I mean, they've got to be pristine when they work.
So there's agents. They're natural. They really are. Silicone dioxide comes from nature.
It's a chemical. It scares you, but it's a natural compound. So don't worry about it. I had to answer that because you're beside me, Michelle.
Like you work with. I knew I was going to have an excipient test today. Okay, so again, October the 15th, coming to a theater near you. Yeah.
Michelle and I on October the 15th, if you can come live, great. Okay, we'd love to see you. We're going to feed you too, because if you come live, we're going to do a demonstration, right? You're going to get a little snack of something that's a healthy snack that's not going to cause an insulin excursion, I like to call it.
Oh, I love it. See, guys, we talk the same language here. Us too. Okay, we do. We talk about insulin all the time and food.
Okay, guys, we love you dearly and sincerely, and 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!