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<v Speaker 1>This is later with Lee Matthews the Lee Matthews Podcast.

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<v Speaker 1>More what you hear weekday afternoons on the Drive.

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<v Speaker 2>Doctor Mike Hyman is the founder and Senior Advisor of

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<v Speaker 2>the Cleveland Clinics Center for the Functional Medicine and founder

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<v Speaker 2>of the and director of the Ultra Wellness Center, and

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<v Speaker 2>host of the leading health podcast The Doctor's Pharmacy. Also

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<v Speaker 2>a best selling author of numerous best selling cookbooks, the

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<v Speaker 2>latest of which is called The Young Forever Cookbook more

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<v Speaker 2>than one hundred delicious recipes for living your longest, healthiest life.

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<v Speaker 2>Welcome doctor, Oh.

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<v Speaker 3>It's so good to be here with you. So living ola.

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<v Speaker 2>Living young Forever. What's the key to it? Other than

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<v Speaker 2>eating your recipes?

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<v Speaker 3>Well, that's a great question. I think most mistink that

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<v Speaker 3>aging is something that's inevitable, that we have to get defrailed,

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<v Speaker 3>decrepit and decline in our function. But we don't if

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<v Speaker 3>we know how our bodies work. So Young Forever in

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<v Speaker 3>the Companion Cookbook is really a roadmap for you for

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<v Speaker 3>how your body works and how to turn on the

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<v Speaker 3>longevity switches through the right food, through exercise, through the

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<v Speaker 3>right nutritional supplements and sleep app activation and many other

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<v Speaker 3>amazing tools we've learned about how to activate our bodies

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<v Speaker 3>longevity switches, and food is the biggest switch. If we

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<v Speaker 3>regulate our biology through food, and it's not just calories,

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<v Speaker 3>it's information, it's basically instructions or code that can upgrade

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<v Speaker 3>your biology with every bite, we can live a long,

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<v Speaker 3>healthy life. It's not just to live longer, it's to

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<v Speaker 3>live healthy. I mean, who wants to be fraily? To crapit,

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<v Speaker 3>most people live twenty percent of their life in poor health.

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<v Speaker 3>You don't want that. You want your health spam, which

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<v Speaker 3>is how long you're healthy, equal your life span, which

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<v Speaker 3>is how long your life. So Boom lives to one hundred.

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<v Speaker 3>Go for a nice hike, make love with your wife,

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<v Speaker 3>have a nice loss of wine, and then drop dead

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<v Speaker 3>in bed.

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<v Speaker 2>But I do love your attitude that it's not about

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<v Speaker 2>denial and it's not about self denial and self. It's

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<v Speaker 2>not like it requires a whole hell of a lot

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<v Speaker 2>of discipline.

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<v Speaker 3>Opposite, just the opposite.

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<v Speaker 2>Tell let's go over some of the recipes and the

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<v Speaker 2>Young Forever cookbook that you deal with roasted pepper and

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<v Speaker 2>zucchini for tata.

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<v Speaker 3>Well, the fritata is great because it's something I love

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<v Speaker 3>to make. And you don't actually have to follow the

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<v Speaker 3>recipe because you can, and we'll just give you instructions

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<v Speaker 3>about how to make something simple. But actually I love

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<v Speaker 3>forritata because you can take all the leftover stuff in

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<v Speaker 3>your fridge, like onions, gar like you stir fry them

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<v Speaker 3>up with a little olive oil, chopped up whatever vegetables

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<v Speaker 3>you have, carrots, zucchini, tomatoes, whatever is in there, greens,

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<v Speaker 3>and then you just weep up the eggs, pour it

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<v Speaker 3>over the top, you throw it in a pan that's

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<v Speaker 3>good in the oven, like a cast iron pan. You

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<v Speaker 3>pop it in the oven and it's delicious. This actual

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<v Speaker 3>recipe has a lot of good things in it like

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<v Speaker 3>spices like clothes, and has red pepper, spinach, obviously, eggs,

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<v Speaker 3>and also some fresh herbs pepper in your cheese, which

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<v Speaker 3>is some sheep, and it's just a yummy and simple breakfast.

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<v Speaker 3>I love these because you can break it for your

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<v Speaker 3>family friends that they come over for a brunch, and

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<v Speaker 3>it's it's something that you know, you think that's a

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<v Speaker 3>fancy dish from a fancy restaurant, but it's just so

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<v Speaker 3>yummy and easy to make.

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<v Speaker 2>Well That's the thing about a lot of these right.

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<v Speaker 2>I'm finding the more that I study different types of food,

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<v Speaker 2>whether that be Italian or or even British or even

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<v Speaker 2>the Oriental, it's it's it's they're doing the same things

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<v Speaker 2>we want to do now in this in this day

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<v Speaker 2>and age. Is you want to make the most of

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<v Speaker 2>what you got in front of you.

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<v Speaker 3>You bet? Yeah, you bet?

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<v Speaker 2>Uh, doctor Marcus, such a it's such a go ahead.

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<v Speaker 3>No, just it's such an important thing to realize that

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<v Speaker 3>people need to take back their kitchens. You know, they've

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<v Speaker 3>been hijacked by the American food industry and we're used

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<v Speaker 3>seeing processed food. And this is really all about learning

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<v Speaker 3>how these food is medicine, upgrade your biology so you

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<v Speaker 3>can feel good and and live a long healthy life

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<v Speaker 3>and and and avoid a lot of the medications and

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<v Speaker 3>complications that are really caused by our ultra process diet.

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<v Speaker 3>And this is just an attempt to give you yummy

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<v Speaker 3>and delicious, easy to make recipes and guide you how

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<v Speaker 3>to activate your lung heavy switches.

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<v Speaker 2>Oh you're playing my song, doctor. That's one of the

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<v Speaker 2>things I've worked on over the past ten or fifteen

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<v Speaker 2>years is better ways to preserve some of the things

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<v Speaker 2>that I do make so that I can get another

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<v Speaker 2>meal out of them. Better ways to preserve the ingredients

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<v Speaker 2>that I want to make. Some of the best things

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<v Speaker 2>that I want to be the freeze ability or vacuum

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<v Speaker 2>seal ability of certain foods so that when I do

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<v Speaker 2>get home at the end of the day, I can

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<v Speaker 2>throw together something that isn't processed.

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<v Speaker 3>Exactly exactly. And it's just about a little skills, and

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<v Speaker 3>we don't learn those skills home mech is Gone with

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<v Speaker 3>Betty Crocker was an invention of the food in the

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<v Speaker 3>tree to get processed food into your home recipes like

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<v Speaker 3>Campbell's cream and mushroom soup in this cast role or

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<v Speaker 3>rich crackers on that you know whatever. Oh God, that's

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<v Speaker 3>a fake person, and I thought it was a real person.

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<v Speaker 3>But we need to take back our kitchens because we

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<v Speaker 3>need to eat real food from real ingredients and learn

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<v Speaker 3>how to cook simply and easily, and it doesn't take time.

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<v Speaker 3>I made last night, for example, I worked all day

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<v Speaker 3>six I made dinner in like fifteen minutes. I put

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<v Speaker 3>some fresh wild salmon in the oven. I made some

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<v Speaker 3>broccoli steamed, it made some lemon olive old dressing, A

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<v Speaker 3>nice simple salad took a whole thing, took about fifteen

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<v Speaker 3>minutes to put together, and you don't have to make

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<v Speaker 3>it complicated and just made simple, real ingredients, and it

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<v Speaker 3>will help you stay feeling good and actually enjoying your life,

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<v Speaker 3>which is not what most people get when they get older.

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<v Speaker 3>They get all kinds of chronic illness and spend more

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<v Speaker 3>times in doctor's visits than they do doing what they

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<v Speaker 3>love to do.

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<v Speaker 2>A lovely wife and I got into a I won't

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<v Speaker 2>call it an argument, but a disagreement over food.

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<v Speaker 3>One.

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<v Speaker 2>They say, why can't you make a nice castle like

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<v Speaker 2>our grandmother, my grandmother used to make? Can? I say,

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<v Speaker 2>because your grandmother used to make this broccoli, rice and

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<v Speaker 2>cheese casserole, I'd rather have the broccoli by itself, the

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<v Speaker 2>rice by itself, cut back on the cheese, and instead

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<v Speaker 2>of the cream of mushroom, I'd rather just have the

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<v Speaker 2>sauteed mushroom. There. You got it all right there on

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<v Speaker 2>a plate, and they all bring that enough flavor to

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<v Speaker 2>the party. Yeah, Doctor Mark Hyman Young Forever Cookbook, go ahead.

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<v Speaker 3>I'm sorry, no, I just add you think it was

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<v Speaker 3>such an important moment in America, we were seeing a

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<v Speaker 3>health crisis, and you know, some people trying to talk

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<v Speaker 3>about it. I think Trump and Robert Kennedy talked about

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<v Speaker 3>in their campaigns, but most people are not talking about

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<v Speaker 3>the chronic, the disease epidemic that's costing us over you know,

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<v Speaker 3>four trillion dollars a year, that's leading to so much

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<v Speaker 3>suffering that's really fixable by food and and people need

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<v Speaker 3>to understand how much power they have in their in

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<v Speaker 3>their kitchen to transform their lives.

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<v Speaker 2>I mean, I've had, but I bet I can count

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<v Speaker 2>on no, Actually I can't. It takes two hands to

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<v Speaker 2>count the amount of people that I know in my

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<v Speaker 2>life that I've lost because they didn't take care of themselves.

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<v Speaker 3>Exactly, I mean exactly. It's it's it's it's something that

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<v Speaker 3>we don't learn. Most of us are not given a

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<v Speaker 3>codebook or a manual for our bodies. And this is

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<v Speaker 3>what I've written is essentially, here's an instructure manual, here's

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<v Speaker 3>how it works. You know, most people know better how

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<v Speaker 3>our iPhones work than our bodies work. And that needs

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<v Speaker 3>to change if you want to actually feel good and

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<v Speaker 3>enjoy your life, because that's what it's all about. Right,

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<v Speaker 3>then you need to learn how your body works. And

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<v Speaker 3>you know, if you have a dog, you're not going

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<v Speaker 3>to feed it French fries and McDonald's and give it

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<v Speaker 3>give it a big Coca Cola for breakfast. I mean,

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<v Speaker 3>we feed our bodies and it's insane. We wouldn't feed

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<v Speaker 3>our dogs what we feed to our kids.

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<v Speaker 2>And you can read more about these great recipes and

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<v Speaker 2>the Young Forever Cookbook a definitive guide to understanding how

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<v Speaker 2>food can help keep the body and sould young forever.

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<v Speaker 2>I'm noticing a distinguishing characteristic as well in corporation of

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<v Speaker 2>lots of greate fruits and vegetables in your recipes.

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<v Speaker 3>Yeah. Well, you know what, in the plant world, there's

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<v Speaker 3>all these amazing medicines who call these phytochemicals, and the

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<v Speaker 3>Rock Foundation is spending two million dollars to catalog their

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<v Speaker 3>medicinal properties. And you don't have to think of them

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<v Speaker 3>as as tasting bad medicine. This is tasting good medicine.

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<v Speaker 2>Yeah.

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<v Speaker 3>And the chemicals in the food, the phytochemicals, regulate all

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<v Speaker 3>these longevity pathways. So when you eat foods that support

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<v Speaker 3>your biology, you end up having this incredible benefit of

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<v Speaker 3>who that tastes good and woo that you love and

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<v Speaker 3>the food it loves you.

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<v Speaker 2>Back the Young Forever Cookbook Doctor Mark Hyman, and you

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<v Speaker 2>know him as the Young Young Forever bestseller. And this

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<v Speaker 2>is more than one hundred delicious recipes for living your

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<v Speaker 2>longest and healthiest life. Thanks for joining us and thanks

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<v Speaker 2>for the good.

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<v Speaker 3>Food all right pleasure.

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<v Speaker 1>Thanks for listening to Later with Lee Matthews, the Lee

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<v Speaker 1>Matthews Podcast, and remember to listen to The Drive Live

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<v Speaker 1>weekday afternoons from five to seven. And iHeartMedia presentation