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גוף חטוב, ראש בריא
הפודקאסט "גוף חטוב, ראש בריא בהנחיית רותם להב, דיאטנית קלינית וספורט, ודי כץ שחר, מקדמת בריאות ומאמנת כושר, יביא לכם את המידע המקיף והמעודכן ביותר בתחומי התזונה, הכושר ואורח החיים הבריא.
בכל פרק נצלול לעומקם של נושאים בוערים, ננפץ מיתוסים נפוצים ונצייד אתכם בכלים המעשיים להשגת בריאות מיטבית, גוף חטוב ותחושת אנרגיה ושמחה.
גוף חטוב, ראש בריא
מיקרוביום: יערות הגשם שלנו עם איילת גור אריה
יערות הגשם שלנו🌳
מה אם המפתח לבריאות טובה יותר חבוי בטריליוני החיידקים שחיים בתוכנו? הצטרפו אלינו כשנחשוף את מסתורי המיקרוביום עם איילת גור אריה. תגלו תובנות פורצות דרך כיצד קהילות מיקרוסקופיות אלו משפיעות על הכל, מהשמנת יתר ועד לתפקוד מערכת החיסון, וכיצד לתזונה, ובמיוחד תזונה עשירה בירקות, יש תפקיד מכריע בטיפוחן.
תעקבו אחרינו באינסטוש
@rotemlahav_nutrition
להצטרפות לניזלטר על תזונה של רותם:
https://rotemlahav.ravpage.co.il/newsletter
@bodyholic
להצטרפות לקהילת האימונים הבינלאומית של Bodyholic:
https://www.bodyholic.fit/
תודה ל Mountaineer על המוזיקה!
It says they're active, they're alive. It sounds really cute Estermophilus, estermophilus Elbulgaricus. What is that from Bulgaria?
Speaker 3:No, but there are these names.
Speaker 1:Elbulgaricus Elacidiphilus Bifidus and Elk Kazai.
Speaker 2:Rotem Love and D-Cut Shachar are presenting A Body Written by a Natural Head, a Data Based Knowledge. The content of this episode is intended for information and only evaluation and does not replace professional advice from any kind. And now they got the girl Gur Arde. I want to, first of all, and now they got the girl who lives in Arieh. I want to first of all say thank you very much to the girl who lives in Arieh who joined us. Whoever is following me on my second international podcast, so I already know you Right, and you and Rotem also, it turns out, know each other Right Right.
Speaker 2:It really moves me that I have you both here. It really moves me. So, first of all, it's really moving. So, first of all, thank you very much. And, Yelet, I'd love if you could say a few words about you and what led you to be the expert in my eyes, you're the expert for microbiome.
Speaker 3:So, first of all, it's a pleasure to be here. It's a pleasure that you gave me time. How did it all start? So I think that a lot of things in the life of a woman, thank you.
Speaker 3:And I gave birth to my son, my son-in-law, who had all kinds of problems that caused antibiotics Not one, not two, seven after seven, which is very disappointing for me because he was sick. But I said, as a matter of fact, what does all these antibiotics do to small children? Because I didn't know what it is. I did some research. What happens? What does it do? I thought it might cause a low blood pressure or something. I didn't know what it causes, all this antibiotic.
Speaker 3:And there I did some new research on something called microbiome and I say this because it's something I've never heard of.
Speaker 3:My environment didn't know it, there wasn't such a field, there wasn't such a thing. And I started to see that it's related, that it was parts of our brain that were related to obesity and related to the situation, related to allergies in children, related to our immune system and related to so many things. And I said, wow, there's something here. And again, it's important to say it's not that it was in Google, I saw serious research and I said it can't be that there are such researches with such results, with such differences, and no one talks about it and no one knows what this thing is. I really love the clinical, the research, the scientific proof. I wanted to do a research on this and I remember it was very funny when I came to the director of the hospital, who was my director at work at the hospital, and I said to him I want to do a research on the microbiome and be able to help our patients and he said what? It wasn't real. It was a real story.
Speaker 3:We didn't know, we didn't hear it was really, really, really only in the high-level sources of research. Let's call it that. What year are we talking about? Just to be clear, 2016. And that's how things were discovered. And I said, listen, this is something that we can do. We can do it. 2016. And that's how things got out. And I told him listen, it's something that was relatively new, but it's in his head and he's very, very impressed. And I started a presentation with the statements and he said, wow, it's new. I don't know and really no one knows. And to this day, we're talking almost 10 years, 10 years ahead. It's still new science.
Speaker 3:We, of course, know more and it will be more common, but then it was really crazy. And, of course, the claims of what you have to do to collect kaki from people and you have to deal with it in the lab but no, no, was a contribution to science. Yes, and since I started the study and the research from there, you can say the whole history. I read about it and I did the research and the research had good results. So I was also in international microbiome conferences abroad in Israel, almost and they didn't good results. So I was also in international microbiology conferences abroad, in Israel and they hardly heard about it, and I discovered other fields and researchers really, really, really interesting that we will certainly talk about today. I decided that it cannot be that it is only in academia and in science and in PubMed and I bring it to everyone in Hebrew, translated, translated, explained, and then we're actually here and here we are. It's fun for us yes.
Speaker 1:Okay can I start with a first question before I forget how to talk about everything, all the things you know and all the research and all that. But I understand very little about the microbiome worlds. It's really relatively new science and, from what I was able to discover and see, it usually does work with the assumptions that we already know. For the sake of eating a lot of vegetables, it is healthy and it's healthy for the microbiome and for other things. But my question, which I think is interesting, maybe also for the listeners, is if there's something that will surprise us to discover that it's not in line with the straight line of of course vegetables are healthy, but it's also healthy for the microbiome. Is there something that you say that people don't know? There's something that you say that people don't know that we say, wow, the ash has happened.
Speaker 3:We didn't know it was helping the microbiome even though it's not supposed to be healthy or something like that. So, wow, a great question which is broad, but I'll sort it out. You're absolutely right, the microbiome diet doesn't cover. It's not a diet that covers a healthy diet, that we know to this day, but it's different.
Speaker 3:There are different exactions, almost entirely from a diet that we know is healthy to this day, for example, the classic example, bread that is considered healthy. So let's say, if we take the regular diet or the technical diet, so what we buy in the supermarket which is called full bread or breadcrumbs or full breadcrumbs, we think of it as green and green, but in terms of our microbiome we need to see what else is there, because to buy full breadcrumbs, which is really full breadcrumbs, which is not sugar or something like that, but it has solid ingredients, a little food, shalom, um, yes, very specific and different. And that's what I teach customers and in the groups that it's a little different and new.
Speaker 1:Yes, that's it. So really, the story of the bread with all the condiments and condiments and all the ultra-dense that looks healthy but actually isn't healthy all the foods we're looking for. We have a full episode on that, even two episodes on that, so that's really a topic that I think is not enough for Jews. I see sometimes even diethanians recommend on the networks the bread of such and such a company. When I look at it, it's fine that it's full of bread and it's low in calories, but why do I have to put in these people who are obsessed with the idea?
Speaker 2:of. It could be that they received a training.
Speaker 1:No, I think it's not enough. In the awareness, I think that even I, who learned, I learned the first lecture in I started in 2016, when you started the doctorate, so I think that it's not enough. I exposed to this matter of ultra-medicine food. I did the research on it alone after that and I heard all kinds of podcasts and so on, and then I exposed the. שזה משהו שאני לא יודעת, ככה מה ההשפעה שלו על המייקרוביום. רוצה להרחיב לנו על זה? נראה לי זה מעניין בטח בשמחה.
Speaker 3:בעצם כל משהו מקורו מן הצומח תורם, בדרך זו או אחרת, לחדקים הטובים שלנו. אני אוהבת מאוד את המשל שהמייקרוביום שלנו זה צריך להיות, thank you. But the micro wine of the world. We need to keep it in the most protected nature of our nature and that's why we want to include only the natural things, really as much as possible, without the chemicals that are in it. And both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, both, like polyphenols and other substances that contribute to the production of microbiome. And here again I want to emphasize that many people are less sensitive. They talk about the nutrition of microbiome and say seeds. So definitely, seeds definitely contribute to microbiome, but not only. It's not that simple, you have to learn it, you have to understand the big picture. For example, coffee and tea they don't have seeds, but there are other ingredients, like polyphenols that really help our microbiome to grow. So coffee and tea are great, they're really great.
Speaker 2:The girl, yes. Why do I care about the microbiome? Okay, especially the 100E. Why is it interesting?
Speaker 3:about the microbiome.
Speaker 2:Okay, especially the brain. Why is it interesting to me at all?
Speaker 3:So what I mean by the brain? Not just we read it in clinical studies and in the scientific community second brain, like really the second brain because it's already affecting it's like it's cutting it down to the whole, but really to every health condition and area. Shabbat Shalom, the biochemists. When we eat something, we are contributing to the microbe, the things that the microbe itself reveals, whether it's a protection against the immune system, whether it's small particles that circulate in our blood and activate and prevent certain processes and processes, and even enter, pass the BBV, the blood brain barrier, and enter our brain. What things are active there? Blood brain barrier we change it. How many things change? If it's sugar levels, if it's weight loss, if it's a mood, if it's gastro-treatment and the other way around. When it accumulates, how do these things change? I mean, it's not the only thing that happens, but they change more in the opposite direction.
Speaker 1:Interesting what you're saying about weight loss. Let's expand on that a little bit. Okay, tell us about an interesting study in this area.
Speaker 3:So the first study, which is perhaps the most extensive I don't need to go through all the studies, but it's a cool study which is perhaps the most extensive. Pay attention to what I said. It's a study on genetic twins, that is, the genetics of them are the same. They grew up in the same environment, that is, we're talking about environmental influences, so they're the same thing.
Speaker 3:But how can it be that one gene is fat and one gene is red? How can that be? They have the same genetics in the same environment, even in sterile cells, that is, cells that don't have other cells that can make the result, the parts of the microbiome of these cells, in cells that are both genetic and sterile, and in the same body and in the same food. They saw that the one that received the microbiome of the fat cell, which is fat, the one that received the microbiome of the fat cell, the fat cell, remained fat and they had the same approach to the cycle of cells. It's a process of chemical exchange which causes an increase in fat storage or the opposite, or less increase in fat storage. So it's a biochemical process of whether our circles are more prone to fat storage or less, and the microbiome is responsible for that, and you know.
Speaker 3:But Excuse me, go ahead and I'll ask at the end, Okay so another aspect that's very related to fat, and this is the level of the sova. When we measure our microbiome, it reveals to us small particles that break the cells and reach the brain, and they are very small on the sova, on the liver, and then we see that when the microbiome is better, it is healthier, the diet is more suitable for it. There are fewer germs, fewer bacteria. For for mattock, it's something that's very clear all the time they write to me the cockroach for mattock. It's wow, it really scares him, some kind of horror, some kind of horror and it's our microbiome, amazing and you know.
Speaker 1:But to say, what's the mechanism that is when I have, for the sake of the matter, what is the mechanism that is when I have good diet? What exactly do these diets do that helps me stay on a low weight? If I remember correctly, there is some issue with how much the diets eat or don't eat from the calories. I guess there are additional mechanisms, right, right?
Speaker 3:So there are really several mechanisms, but again I say, the mechanism is complex. It's a community. It's all kinds of families, zanis, tete-zanis, at the level of the thousands and tens of thousands. We're hard on ourselves, that is, and sometimes we also enter into some kind of philosophy. It's not certain that it's true for science and it's really true to take out one zan, it's really true to take out one person to see what he does for a period and decide that it's him, because they always work together. The Hridaki and Petriot and Archeot. It's really a very close community, like the Almugim or like the Rainforests, it's all together.
Speaker 3:You can't take out a green from the Rainforests to look at it in the lab and understand it. It has to be in its system. So we know mechanisms. There are a few mechanisms that we already know, but really the bottom line is really the energy generation, the amount of energy generation into the body for digestion and the direction to the fat secretion. That is, kriyat ha-energia a kamut, kriyat ha-energia. Letoch ha-guf lesfiga ve'anetiya le-tzvirat. Shuman tzvayetaya, shuman Tzvayetaya, shuman Tzvayetaya shuman, tzvayetaya shuman.
Speaker 3:Tzvayetaya shuman, tzvayetaya shuman, tzvayetaya shuman, and every time it makes me feel new.
Speaker 2:I always think that the way you explain it, instead of making me feel like you know, all these little things are alive with me, but basically you make me feel like I'm traveling in the forest and I even miss the tree.
Speaker 3:Right, we have to keep them. And it's really really Right we have to keep them. And it's really really like that we have to keep them.
Speaker 2:I I had in my head the idea of yogurt and the areas that are written there, and if it really contributes to the microbiome. And also and because of that it also crossed my mind are there nutritional supplements that are considered healthy, that can really contribute to the microbiome?
Speaker 3:Okay, so let's start with yogurt, Yogurt. What is written on it? Okay, שיהיה קרוי ביור, שיהיה מותר חוקית שיקראו לו כך. צריך שהחיידקים שיהיה שם. הם בכמות מספקת, שנמצאו במחקר, כתורמים. אז אנחנו צריכים שני דברים בשביל שמשהו יקרה באמת וזה יהיה חוקי לשווק שהם יהיו חיים ושזה באמת יהיה ח.
Speaker 3:And this is definitely true and we definitely see people who need organic yogurt, that it really comes to the microbiome. There are a lot of questions about the quality of the food and whether it really comes. It comes, it enriches, yes, yes, yes. So we are very much in favor. Wow, there are some. I don't know exactly who and how and why. It's true, it's true and I'm proud. It's actually probiotic food. We have the food of the animals, the animals themselves, and it's wonderful and I'm proud.
Speaker 3:Also, the nutrition Gam ha-minun, gam ha-minun, shel ha-chaydakim and po'a ni memshicha, la-tosafim ha-minun, shel ha-chaydakim, shel nimtsaim, be-mazon, u-minun normali, u-minun shifui, u-minun shel ochel, shel shahabuf, shel anu ragil, le-kleot, le-spog, le-itmoded, ito, le-umat, shalom, um and strawberries and strawberries and flowers and all these things. We want a variety of things and in probiotics as a ball, as a supplement, it's limited. It's limited in terms of the law. If I don't say it's up to five, five grains when we eat in food, it's more. So that's another advantage. Now the whole issue of the additives is very, very problematic the big compounds of the microbiome. Today, right to today, when we don't know each other's microbiome, it's not perfect to take an extra microbiota. Why? Because we have rain clouds, I have rain clouds, I have rain clouds, and so I have rain clouds. I have rain clouds, she has rain clouds, and so there are rain clouds, she has them. Who said that I need a thousand clouds? And also, you saw in the background, you need a thousand clouds in the rain clouds. We don't know that.
Speaker 1:Yes, the segment of each population can hurt, maybe in the segment of other populations, maybe they are also important and we don't know, and the lower line.
Speaker 3:The most important thing we know today in the Microbial is the range, what is called in English diversity. So if I take these mega-dose in addition, even if it's a really strong Wow or on a blanket or things like that but there are really diseases that take, there are diseases from the skin that are really very helpful. That is, there are specific diseases that the microbiome that the rain clouds are so destroyed, that is, the microbiome is so destroyed that it is better for us for them to take such a product that will help them than to prevent them.
Speaker 3:But for a healthy person it's better not to Exactly.
Speaker 1:I think it's very similar to sports nutrition and supplements and also to mineral vitamins that many times people push themselves extra from all kinds of things and in the end we always say food first, approach. Full food will always give me much more things in a way that is much more balanced and correct for the human body In the end. All the stories about taking probiotics it's not, it's very, very new. It seems that we also managed without it.
Speaker 2:No, but it's super important because there's this. I really, every time that there are people around me who take antibiotics because they were sick, I hear not everyone, but a lot how they expose themselves to probiotics after that.
Speaker 3:Right. So let's talk a little bit about antibiotics and I want to touch on the viewers and viewers, researchers and people again, in healthy conditions. There is no such thing as a healthy definition, a complex definition. But a person who has some kind of inflammation, he has asthma, he has you need to take some kind of antibiotic course. Your microbiome returns alone. Return to good health, your microbiome returns. There are people who it returns within three weeks. There are people within six weeks, levad תחזרו לצונה טובה, המייקרוביום חוזר. יש כאלה שזה חוזר תוך שלושה שבועות. יש כאלה תוך שישה שבועות. יש כאלה שהוא חוזר תוך יותר, אבל הוא חוזר למצבו.
Speaker 1:אז בואו נרגע, איזה כל האמת שזה סופר מרגיע, וואי האמת שזה מנגיר לי מש. That I saw in one of the lectures at the university of someone who researched I really don't remember his name, but he also researched the subject of microbiome and he told how his microbiome changed every time he lived abroad, every time in another country, and in a report in Thailand. I'm interested to hear a little bit about it. What's happening to my microbiome now.
Speaker 3:So the microbiome, I even I'll expand this point that there are studies even on swans, people who flew to swans abroad. The water quality changed because, you know, abroad people eat more fat, are more healthy, drink alcohol, sleep is not the same, physical activity is not the same, food is in the mouth and so on and so on. But when we return to our childhood, to our health, our water quality returns so we can relax. It's something that always suits us.
Speaker 3:You know, it always suits us, it always deals with what we have and acts so the way we eat and how we behave, that's our microbiome and its effect. So really, as you said, it's not just that he lives abroad, that it's clear. Even if we have a disease, we have a disease. Not only does he live abroad, which is clear, even suffocants change the microbiome for us. But when we return from the suffocate you know, many times at the end of the week you probably also hear it that people fly abroad. My stomach is swollen, my stomach is changed.
Speaker 2:What do you mean? Hear experience?
Speaker 3:Exactly, exactly like I said, both as a person and as a professional. All of this we hear because it changes you are what you eat, and also in the end of the week and also in the outside world, and we return to eating properly every night, to active activity. It returns and we can relax and therefore this disease of probiotics and antibiotics, you know who will enjoy it.
Speaker 1:Yes, I have a very hot question. On the subject of ultra-dense food, we really talked in the previous episodes. I hope that whoever hasn't already added to it soon he will immediately add to it. To know how to choose the right bread and everything and choose less dense, super important. One thing that a lot of people ask about and I think this is the time to make it okay is carginan. Carginan we know that we talked about yogurts, that's why I mentioned it. Carginan is actually a material that is found in many milk producers in Israel also milk producers like Pro Yogurts, pro Investments in Israel. It is useful, but the research is very divided about it. Not all the countries influence it. Again, in the state of Israel we have from carrageenan. I would love to hear what our microbiome thinks about carrageenan.
Speaker 3:So our microbiome is very, very suffering from carrageenan. Carrageenan is a terrible trick because it is red. It is really red, it is really natural, it is really from nature. But it still doesn't mean. I always say even a cockroach, it's from nature. Even a caterpillar, even a tree branch, it's from nature, even cyanide there are in it, in the shells of insects, Exactly it doesn't mean it's suitable for human eating, okay, so it's a red side which is very, very strong.
Speaker 3:it's very, very, very strong, its molecules, which is very strong, very, very, very strong. Its molecules are very, very, both in heat and in all kinds of chemical processes and therefore for the industry, when we want a different fabric without dyes and we don't want a separation and we want some kind of gelatinization process, even if it's small, carrageenan is very, very helpful for these things, for these processes, and helps the industry to sell, and not to us, the industry. In the past he made a big mistake because of his attitude, his difficulty. He was educated in mycobam, he just invested it and we see it in clinical studies again and again. Is Israel Israel? No, not in Israel, not in Israel. They're trying to put the carrageenan into their products. That is carrageenan In Israel. No, not in Israel, not in Israel.
Speaker 1:That's it my question is how is it that in Israel it's still happy? Do you know anything about that? Can you explain a little bit about that?
Speaker 3:It's very simple.
Speaker 1:I see in the groups of diethanians that there are many more examples of this. פשוט מאוד, פשוט מאוד. אני רואה בקבוצות של הדיאטנים שיש דיונים מאוד צוהרים על זה, כאילו שהדיאטנים ברובם לא בעד שיהיה את זה, אבל זה עדיין מאושר לשימוש ואולי גם לא ברור לנו עד הסוף מה המינון הבעייתי זאת אומרת האם המינון הבעייתי הוא יогורט אחד ביום.
Speaker 3:Is it just? If I eat 10 yogurts a day, is it from a F amount? Is it more than 0 amount? So, first of all, if we get to the issue of the allowance, we have a real problem here. Even with the issue of the bills and there are bills that are still somehow we don't have the daily allowance, we don't have the amount that we still need. That really is the level we need. When you don't have that, companies can give you free, and it could be that if Karaginan doesn't have any staff who can tell you like, how can I tell you, how can I know? I mean, there's a very hard problem here to go back and say, okay, we need 0.8, for example, a day.
Speaker 3:And then I can say wait a minute, here I have 0.2, and here I have one whole. So I know that it's. I mean, like it was with Maya, with Ravuy, with Shuman Trans, right Once it was Sisu and Simchu we had. I have pictures even because I was already a dietician. It yeah, I know. Yes, again, I have to say we don't know yet I know it makes a very, very hard hair in the microbiome and it's very, very sticky in the stomach. It's one-significant. But you know, you can say maybe it needs a bigger study, maybe in humans, maybe here, maybe there. So we don't have any significant result. So the creators say come on, show me, show me, show me that it's you. T'okhechi t'okhechi shezeh atn'aberte ala mycorrhobal. Yofi abol bon dabere ala b'riyut bon dabere az yesh po b'ayatiyut abol bidyuk k'edugmat ha shuman trans kach be'enay ha karaginal.
Speaker 2:Ani chayev et ezeretchen ha karaginal mufia be'. What does it appear in?
Speaker 1:Especially in dairy products, it appears, if I remember correctly, and it's mainly like in most small dairy products. It's especially found in those that are a little more saturated, which, for the sake of the matter, even yogurt with sugar. They're mostly saturated. Those are white, they don't have any additives. Wait wait, wait, acro, acro. Yes, Yogurt with sugar and sugar, rege rege, rege Apro, yes, but we talked about the fact that you eat the whites without flavors.
Speaker 2:Right, right, right.
Speaker 3:But sometimes I take the Apro. So if it's flavored with white, like Apro without any additional flavor without all the flavors that are there, we don't have the flavor. Ah, okay, no, I don't eat with flavors, so that's it. When there are flavors, we want the flavor to be unique. We want the flavor not to collapse to the bottom and to be dry we want so there is it.
Speaker 1:Now I'm trying to figure out if my yogurt here in Thailand, the halvon yogurt, is there normally.
Speaker 3:I think I'm going to go for a moment. I came to tell you how hard it is for you to sit now. It's really interesting. My feeling is that there is, but maybe I'm wrong.
Speaker 2:I don't know. I'll take this moment to tell you that Rotim did you hear me, I heard you, yes. I want to tell you that, in my eyes, my gut feeling is that right now, your microbiome, when you're in Thailand, is just floating.
Speaker 1:That's for sure, even though you'll be surprised to find out that, even though I'm sitting here with a sea background and Chiang Mai has no sea and that's why I'm not really in the sea- so why are you so scared? Can I ask first Because I run outside To everyone who tells me all the time. Why are you all day in the sea? No, friends run for half an hour a day and you're a scary combination. And it's not to be scared because you're also going only for half an hour every time you run.
Speaker 1:It. It's in the small one with values, not of 200% fat here in Thailand.
Speaker 2:It's a juicy yogurt, but I don't know what the country is like. It's a chobani. If I'm not mistaken, it's from the United States if it's from the United States. It's gone to me it's gone to me.
Speaker 1:I'm telling you. I can already tell you that it's shorter than what I see in Israel.
Speaker 2:On the yogurt we're going to eat together skim milk water.
Speaker 1:ווטר בלוברי, רייס סטארט נטורל פלייבור. מה זה אומר? למה אתם לא מפרטים אנזיים לקטז? וואו שמו פה לקטז, לפרק לנו את הלקטוז? האמריקאים חולים על הקטז. כן, פרפל ק. Purple carrot extract.
Speaker 2:What does it mean? I see food color.
Speaker 1:It sounds natural. But okay, gardenia extract. What is gardenia? It looks like a drug. It looks like a drug Sweeteners, acidity regulator, sodium citrate and live cultures, because it looks like it's a. Yes, it's the. It's written here like this it's written that they're active, they're alive.
Speaker 2:It sounds really nice that you know all this, esther Mofilus. Yes, nice.
Speaker 1:Esther Mofilus. Yes, Nice. S-thermophilus L-Bulgaricus. What is that from Bulgaria?
Speaker 3:No, but there are these names.
Speaker 1:L-Bulgaricus, l-acidiphilus, b-phidus and L-Kazai, but there is no Listen, it's really not considered to be a terrorist they are a terrorist to everything right there is a food, food, food that we don't know, and there is a food that they also don't.
Speaker 3:Let's say this, but again, in relation to Israel, if we make a scale of bad and perfect, it's totally fine.
Speaker 2:I just want to tell you because the label was really in front of the camera that Chobani is just An Australian company.
Speaker 1:by the way, it's not the United States.
Speaker 2:Chobani is a company. How did you get to the point that it's Australian, made in Australia?
Speaker 1:made in australia made in America.
Speaker 2:But the reason that all the health influencers and people really all the time talk about Chobani and buy Chobani is because, unlike other things that are in the United States in terms of yogurts, so they're like their thing is non-GMO them only natural ingredients. Yes, it's normal no, it's really.
Speaker 1:I did a lot of efforts to, and we really talked a lot about food sources that you know when you're in a foreign country.
Speaker 2:A lot of wait, a minute, aviot mazol שתדעו שכשאתם בסופר במדינה זרה, הרבה יותר מתגל רגע ראותם. תראי רגע את ה את ה-label.
Speaker 1:את ה-label את ה-label, אני אולי רגע הוריד את הרקע או שרואים הנה רואים, לא, לא. זה Is that English I'm going to eat a little bit of ricotta, which is more sweetened and not too much.
Speaker 2:I also saw that there is a cottage in one of the stores, but I haven't done anything to put my hand on it.
Speaker 1:I understood that it's sweet. There's a little bit of sugar in everything, and that brings us to the question. Let's talk about sugar in relation to our microbiota.
Speaker 3:What do they think about sugar? So, basically, when we eat a regular homemade and not fermented food, our microbiome doesn't disturb it. It's not a valid source. Again, I'm very eloquent in my language because I already know people who have eaten it. About sugar, what does that mean? Um, will produce a white sugar and will reach our bloodstream quickly, as we know, because white sugar is simple and to the gaseous. White sugar, that is, to the end of the digestive system, will not reach sugar. That is white sugar, regular sugar or wine or silane or maple. We have the regular digestion in the digestive system that does not reach and is waiting and swallows the microbiome, super woman.
Speaker 3:Wow. It doesn't reach us as energy, so it doesn't have a calorie value. It continues and continues. It reaches the gastric tube to the stomach of our microbiome, to our liver. Suddenly it reaches a plastic bag and there it's problematic and the fiber-soluble molecules are very problematic. And that's why the microbiome because they're not digested, they're something chemical, something unnatural that reaches the nature of the nature. We want to preserve the most natural because, because they are not digested, they are something chemical, something unnatural that comes to protect nature, that we want to protect the most natural. But in a food we have large quantities of sugar, so sugar is also digested in the blood, sugar continues and again we have some chemical mixture.
Speaker 3:In English I also hear in podcasts and in writing and I'm going to read it to you foreign he's trying to calm himself down and we're eating something bad. He's trying to survive and we're eating something bad. And also when we fix it, when we suddenly wow, like, stop, these muscles, these muscles, these muscles, these muscles, these muscles. It's touching and we see it also in clinical studies and I can tell you also from the clinic it's something that people I don't see it in the terms that people use, but from the clinic it's something that people I don't like the concept that people use. But let's say, someone told me I feel like I have sun from my belly, like it's. It's a downward trend. We're going to the Jordanian mat all the time, a kind of fatigue and there's something called which his name in English is very beautiful brain fog, like a kind of fatigue in the head and people tell me the child is not fatigue
Speaker 3:of lack of sleep. It's not related, it's something. My body is overwhelmed, feeling such anxiety, and when we, for a second, give this relief, it just helps. We feel light. So these things of sugar, it's like a lot of things in nutrition, it depends they feel light. So these things about sugar, it's like a lot of things in medicine, it depends. Okay, it mainly depends on how much. It depends on what its source is, it depends on which. But you know, when I make a yogurt I use it in maple or in I make regular sugar. There are no antifungal products at home at all, not in products and not in.
Speaker 2:You remind me that there are no Shabbat Shalom. But yes, and also another thing that happened a little later than that, that I was already really in the matter of health and so on. I, during my first, first tour, I did so much mastic without stopping all the time. I did mastic עם כאבי בטן.
Speaker 1:כן, מסטיקים זה אחד הכאילו גזים ופלוטים וכאבי בטן שיש, אנשים לא יודעים.
Speaker 1:אבל אני רגע רוצה להוסיף פה עוד זה נדבך על הסיפור של הממתיקים.
Speaker 1:הייתי לא בזמן בהרצאה של פרופסור אמיר תירוש, והוא בעצם מרא of Professor Amir Tirosh, and he actually shows there that it's a bit difficult to say that quantum mechanics are equivalent to something, because in the end we have all kinds of materials with all kinds of influences in all kinds of levels. So it's a bit difficult to interpret it as one group and to say that everyone is not okay in every dimension. We need to also understand which mechanics we are talking about, in which dimensions we are talking about, in which studies we're talking about and if I'm just getting out of the research world and taking it to the practical world and to the clinic. But there's a lot of difference between the research that shows that the best is to eat non-medicated. In fact people eat medicated and let's go to them in a slightly easier approach to nutrition.
Speaker 1:I often do tell people that it's נבוא אליהם רגע בגישה קצת יותר קלה לעיכול. אני הרבה פעמים כן, אגיד לאנשים שעדיף להם לשתות זירו, מעדיף להם לשתות קולה, לצורך העניין. זאת אומרת, זה לא משהו. וגם יותר מזה, אני אגיד לכם הרבה פעמים כשאנשים מגיעים אליי in the clinic. In our first conversation we're talking about everything and there's a lot of things to improve. You don't sleep well, you don't drink enough water, you don't practice, you don't do steps. If my son tells me I drink a liter of zero every day, it's probably not the first thing. I'll tell him to sleep today. I'll tell him, probably before, that let's sleep more hours or let's add physical activity.
Speaker 2:Not that you don't have to lower the bar or you do, but it's not literally in my opinion and maybe I'm wrong, maybe I don't look at the glasses I'm wearing but in my opinion, somewhere it needs to soften this message a little of course, but you're talking from the place of excuse me, I, as a progressive, I think from the place of excuse me, I, the girl I'm giving, as an advanced student. I think it's very, very accurate not to throw a person into deep water exactly no, but I'm saying from the point of view of order of importance.
Speaker 1:I see, for example, adding physical activity again, because I don't take a person with 10 goals, I take him with 1-2 in the first meeting. First of all, let's say you do physical activity again, because I don't set a goal for people, I set it with one or two in the first meeting. First of all, let's say you do physical activity first, you drink more first you drink more water, like somewhere. It feels to me because this science is a bit vague, and also the positions of the American Health Organization and the American Sugar Organization they do talk about that that, for the sake of the matter, sugar, there are certain substances that we know about and the sweeteners.
Speaker 1:The sweeteners we know, don't cause weight gain, don't cause more fat, to high appetite, which is often something that is said on the net and it's not true, according to the World Health Organization. So, like somewhere, something in this world of sweeteners I still can't grasp, because I still haven't trained enough and maybe you'll convince me I'm open to training that like it's so terrible, as sometimes they do it Because, again, the big organizations still don't talk about it.
Speaker 3:Okay, okay. So you said a lot of right things. Now, first of all, first of all. First of all, it really depends on the person. Again, if that person comes to me, as you said, with a liter and a half of zero and doesn't do physical activity and doesn't sleep again, you really have to do something and not, okay, I'll take this, I'll take that, and at the end say, wow, there's no chance. I'm standing in this, we want to make the person go through. So with that I completely agree. But me, as a microbiome dietitian cannot allow supplements. It's something that cannot exist. I do say that it's not 100%. I mean, it's clear to me that once we'll be on a birthday or a restaurant and there's a I don't know what kind of restaurant with chili matok, which usually has chili matok, there's a supplement. So things like that yes, sorry, there is also one sweet chili that is with another sweetener that is less strong. Yes, all the products you can ask me.
Speaker 2:I was sure that it was a type of chili that is sweet. No, sorry, it's not even sweet. It's sweet, so I say it's clear to me that I too, as a dietitian, I think I've been eating like this for eight plus years.
Speaker 3:So I say it's clear to me that I, in my diet, I eat microbiome, which I've been eating for 8 years plus. It's clear to me that I also expose these things. But again, the question is always the balance of things. As a microbiome diet, I can't judge a microbiome, and the question of zero or cola is a question that I'm often asked and I say I can't. From my point of view, these are two things that don't need to be asked. It's a question. And it's a question Exactly In the daily life. Again, we all what. I don't eat a food that has a food color and is the food of the child, like, clearly, clearly. But I'm talking about the day-to-day, I'm talking about the base, I'm talking about the classroom, and it's something that, from the point of view of the Yom Kippur, doesn't need to happen. And I'll also say something else about the Olympics. It's true that the big health organizations are not there yet, but here the big health organizations are also involving us in other things. Okay, there are other things that we know as professional people and even as a person. We know that they are not healthy for us and they're not right, but the big agro-organizations don't go against them because it's very problematic. It's not that simple for a global health organization, for USDA or whatever, or even just in Israel, to say they're getting infected. That's not good. It doesn't go like that. There are meanings here. The creators need time to change this thing. They need to prove it. They need to be very, very, very clear with statements, very, very long, with clear ideas. It's not that simple. What we can do is go and see what it does to us in the body in the studies that exist From the drugs. They improve the microbiome for us. There are studies that show this. Even customers say this.
Speaker 3:When we stop the supplements, we stop these substances. It's effective. It's something. It's healing. I mean, I have no doubt that supplements are not something that should be. I believe that supplements will be lost from the world, will be lost from the world more and more with the food that is consumed, because to eat a healthy meal, even for a person with a weight loss I mean I don't know if I tea yogurt can last up to two days. Here's the problem. The problem is not the sugar itself and therefore the supplements are not a solution when we eat something that is sweet on the tongue, but it's not digested. Shitstorm. It gets to the microbiome. It makes a mess there and most of the time it's a micro-biome. It's a mess and most of the time it's not just the tissue, it's a lot of other things together. It's very problematic and for me again, it's different approaches and it's completely fine and it's okay, but for me, as a microbiome, there are no tissues. It's not possible, impossible, I think about the closeness of a family.
Speaker 2:אין ממתיקים, זה לא יכול, אי אפשר. אני חושבת על קרבת משפחה שלי ש אוכלת כל כך הרבה ממתיקים. היא ממתיקה את הדברים המתוקים, מזמינה שוקו של שוקולית, וממתיקה נכון? She mixes the sweet things. She offers chocolate of chocolate and mixes right.
Speaker 3:It's a level it's the flavors that have a certain level of sweet. But what happens? But what happens?
Speaker 2:is that, specifically, this family relationship is suffering from stomach pains, from head pains that cannot be described. And, boy, I think I got to the point where I'm, like, on the verge of please stop, it doesn't happen.
Speaker 1:That's it Around. Bloating there's no doubt, even with me, in the range of recommendations for reducing gas and bloating. First of all, to reduce calories and eat a lot. That's right, I don't know. I remember that they were packed with with the liquid so you want to tell me that it was a year ago.
Speaker 2:When, maybe a year ago. A year ago, ah.
Speaker 1:It could be. No, okay, I didn't take off my cold coffee yet. Cold coffee is still. Still I'm taking off, but in regular coffee that I drink at home. So a year ago, so all my life, I was like that with sugar and that when I took off two sugars at once I I'm tired and not giving up and not adding. And all that after two weeks I said to myself I really want to drink coffee today, I really want to eat it. So I put on a sugar drink and then I'm like I put on a sugar drink, I took a sip, I can't drink it anymore, that's it. After two weeks I took the turn and since then my coffee at home I drink without.
Speaker 1:So this is like this for everyone who wants to finish. So you know that it takes. It really takes about two weeks, two and a half, three, until the flavors change and get used to the taste. So really the thing is like this in comparison between putting in the snacks and not putting in anything, there is no doubt that the recommendation is to reduce, because in the end it is a food that is digested and it is also a food that is digested and. But in the debate between sugar and supplements. It depends on the situation. It's hard for me to give a one-signal answer, and that's something I'll tell you later.
Speaker 1:And there are people that I will tell them, in your situation, it's better not to drink so much sugar. If it's a person with a significant weight gain and maybe I don't know sugar that tells me listen to me, I don't succeed not to drink a liter of cola a day. I tell them no, you should drink zero.
Speaker 3:I want to give you an advice, an experiment. Okay, when a person says that you're in your condition, okay in the mouth, let's make a good meal, we'll be healthy. And with the carbohydrates and what I? Not necessarily the carbohydrates, but the carbohydrates my lusins and I also have no day without a diet, no day. There's a diet every day, but there's a diet and we enjoy it until the end. It's regular sugar. It doesn't work on the body. It's not fake, it's not like anything.
Speaker 3:He doesn't put a full face on the mat. So when I see I think the difference is that when I'm such a patient, he comes to me and says let's talk about this need in the mat. You don't need a cute morning meal, a cute dinner meal, a cute hot drink, a cute dinner with a mat, a 4-mat kinoch. It doesn't go like that. Our body doesn't need that. I say let's turn the mat on the של ארבע מתוק. זה לא הולך ככה. הגור שלנו לא זכור לזה. אני אומרת בוא נפחית את המתוק על הלשון כל הזמן. ואני לא אומרת לא נשאיר את המתוק, את הצורך על המתוק, אבל נהפוך את זה לסוכרזית. ואני אומרת לך שזה עובד ועשירי. תודה. וזה אוכ. And food is delicious because really even the taste of the food is exposed. It's not always sweet, because the sugar is sweetened by a thousand, I don't know. The taste of the food is relaxed a little, it changes, as you said, and in other days not everything has to be sweet. That's the approach.
Speaker 1:Sure, I still don't know. I haven't yet been 100% convinced that. Of course, sugar in the amount of once a day. Also with me, everyone has it, their supplement this and that, and it doesn't have to be. I also always tell them when you have something delicious once a day, make it really delicious, okay. The reason for this food is that it will be delicious right now not to try to eat a whole chicken in a bowl without a taste, If it's not delicious not to eat.
Speaker 1:But again, I think it depends on the situation and what I'm trying to say in the bottom line, that in the debate between sugar and sugar, I'm not sure sugar wins In the debate. If nothing, there's no doubt, there's no fight.
Speaker 3:So I, if you're telling, if we eat the food, not the food, let's say a coffee on a coffee tray, okay, not a food, a coffee tray. So if you ask me if it's sugar or sugar, I'll say sugar.
Speaker 1:Yes, even if it's four coffees a day.
Speaker 3:No, we're talking about four. We're going down to three, then we're going down to two, but it'll be with sugar.
Speaker 2:It wasn't, but it was not at all. But what came out of this is that the desire of me and Rotem to bring the speech on educational topics to the podcast, because we are both aware of the fact that we don't agree with each other. In the end, the girl, you were the one who Ah, me and you in the same head, you mean. I don't want to put us in a camp, no, okay, but we're from the same school, just like I'm from the same school of Kornet, things of Rotem.
Speaker 3:No, of course, but there's Leave it. We all agree that it's not good, but we're talking about a cup of sweetened and hot drink, so I'm in favor.
Speaker 2:I'm sweetened and sweetened Me too but I'm not sweetened, okay, no, no, we said you weren't an addict, I and Rotem agreed.
Speaker 3:he doesn't have an addiction. It's either or that's it. That's the option.
Speaker 2:Look, I said I have a few more things that I want to ask. I feel that I can invite you to here to PUA or to Farouk in Mergish li shani yohola, leazmin etchen, lepo lepuaw, lefaruk bashuk v'nishev v'niftach shulchan v'neheneh be'ahad L'garo, Aval azman, shilano tam.
Speaker 3:Kin.
Speaker 2:A zman shilano tam v'od ani rotsa li sholotach zvarein al kosher Aval lo lo yi yifshar ki anahu niftach achs, yes, okay. So let's end with the three strongest tips you have for a person who now wants to improve his microbiome one, two, three.
Speaker 1:What does he do?
Speaker 3:briefly, First of all, is to look at the list of ingredients First of all, to see that we don't invest in the microbiome that we already have With the mixers and the mixers and the food and the food and the food and the food, first of all, to try to complete these additives and to need as many as possible First of all. That's the first thing. The second thing, to understand that it's not just vegetables and vegetables, but the right concept for improving the microbiome is a variety of plant nutrients, which is everything we plant, as we mentioned in the beginning, even green tea is relevant. It's delicious, our microbiome. Even coffee is delicious. Of course we need to drink milk, but milk has all kinds of things. But this is really the second type, that is, everything we plant that is natural is useful in some way for the microbiome. The third type, I think, is a combination of things. It's actually to start adding color vegetables, color colors, all the things that are possible to our distribution, to add something else and every addition is good for us, excellent.
Speaker 1:I think it's excellent and really, in conclusion, I think it also refers to those things that the more, the more the Zona is based on and the less it is focused on. We can also go to the episode of the two episodes we have on this, and I also have a guide on Instagram. That's really similar and it sounds amazing.
Speaker 2:Ali is really interesting.
Speaker 1:Ali is also really interesting to hear, to hear another side. I love it little by little. I also think that something beautiful in science is that it advances and changes, and I don't regret to be here one day that sugar is better than sugar.
Speaker 2:I and stars with stars.
Speaker 3:I, I, I I.
Speaker 2:I, I, I, I, I, I, I, I, I, I. I looked at Rotem A lot of people in the conversation and what? Because it was interesting for me to see both of you. It's really For me, it's a pleasure to bring two dietitians that I'm very proud of and just to see what happens with both of them in the room. But I did look at Rotem and I can say that it was clear to me that you were interested. It was like you were really. It was a lot of fun. It was a very fun conversation. I felt that it was super exciting For me. It was in a non-professional way, it was really like just super interesting, like I feel very, very honored to be here with you and, yes, it's a pleasure. So, thank you, thank you very much it was really fun it was really fun and interesting.
Speaker 3:We have to continue.
Speaker 2:Thank you very much. Okay, so that's the next time, and thank you both. Go to your untrue sea which we all have to buy, even though it's not there's no sea.
Speaker 1:you said there's no sea at all. But okay, I'm going to pray in the mountains. I have a holiday in the mountains, so give me the wedding and we'll celebrate. Thank you very much, thank you. You gave us five stars. Huh, exactly, thank you.
