Speaker 1: Initialize sequence.
Speaker 2: Coming to you live from Houston, Texas, home to the
Speaker 2: world's largest medical center, in.
Speaker 3: A bunch of bays.
Speaker 1: Every day we.
Speaker 4: Rode CONTI.
Speaker 2: This is your Health First, the most beneficial health program
Speaker 2: on radio with doctor Joe Galotti. During the next hour
Speaker 2: you'll learn about health, wellness and the prevention of disease.
Speaker 2: Now here's your host, doctor Joe Bellotti.
Speaker 1: Well a good Sunday evening to everybody. Doctor Joe Galotti
Speaker 1: tuning in as usual from our world headquarters here in Houston, Texas,
Speaker 1: but broadcasting around the globe on the iHeartRadio app. It's
Speaker 1: great to be here. You know, we have had a
Speaker 1: few weeks that we were pre empted the audacity. We
Speaker 1: were pre empted by a storm, an assassination attempt, and
Speaker 1: President Biden throwing in the towel.
Speaker 4: That all took place in the.
Speaker 1: Evening on Sunday, and so we're back here live as
Speaker 1: always and don't forget. If you want to check out
Speaker 1: what we do, check out the program. The easiest website
Speaker 1: is doctor Joegalotti dot com. When you go there, you
Speaker 1: can sign up for our weekly newsletter. All of our
Speaker 1: social media is there and opportunities to stay in touch
Speaker 1: and connect with us. You could email me through the website,
Speaker 1: but if you want to shortcut, it's radio at doctor
Speaker 1: Joeglotti dot com. Radio at doctor Joegalotti dot com. So
Speaker 1: tonight on the program in the studio, we have a
Speaker 1: special guest, Jack to Haang, is a ut undergraduate as
Speaker 1: we could call him pre med, and I would like
Speaker 1: to set Jack up as the next generation of healthcare providers.
Speaker 1: Will be hearing from him shortly. But my wife and
Speaker 1: I have this conversation all the time as we are
Speaker 1: getting older chronologically, we have to look and say, who
Speaker 1: is going to take care of us?
Speaker 4: Right?
Speaker 1: You have to think who is going to be taking
Speaker 1: care of you as you're getting older, besides your kids,
Speaker 1: hopefully the doctor's, the nurses, etc. The whole healthcare system,
Speaker 1: and that is going through a change and in some
Speaker 1: cases it does not look that pretty as to who
Speaker 1: the heck is going to be on the other end
Speaker 1: of the bed if you're in the hospital. And anyway,
Speaker 1: we'll be getting with Jack shortly. So on the program,
Speaker 1: a few things tonight that we're going to talk about.
Speaker 1: I'm going to talk about Brussels sprouts in a minute,
Speaker 1: and also talk about a New York Times reporter who
Speaker 1: was the food critic. He had to retire because of
Speaker 1: health concerns. You could take a guess what happened to him,
Speaker 1: But we'll get to that, and then don't want to
Speaker 1: get into ultra processed foods. It was a lot discussed
Speaker 1: in the news this past week regarding ultra processed foods
Speaker 1: in dementia. And I also want to bring up a
Speaker 1: test that we talked about a few weeks ago, the
Speaker 1: carnary calcium scan. A number of people have reached out,
Speaker 1: and I've heard all kinds of stories of people going
Speaker 1: for that test and finding some unexpected finding.
Speaker 4: So we'll get to that.
Speaker 1: But anyway, with regard to Brussels sprouts, the way I
Speaker 1: like to talk about this is how you can have
Speaker 1: a good food made bad, a good food made bad.
Speaker 1: And I'd say maybe the last ten years Brussels sprouts.
Speaker 4: Everybody likes Brussels sprouts.
Speaker 1: Now, yeah, you know why they're double deep fried and
Speaker 1: swimming in salt. Who doesn't like that instead of just
Speaker 1: a plain old, steamed, boiled, baked Brussels sprout. So a
Speaker 1: few things to remember if you want to look at
Speaker 1: some statistics here, So a cup of Brussels sprouts a
Speaker 1: cup thirty eight calories, pretty decent, three point three grams
Speaker 1: of fiber, not bad, high en vitamin C, no fat,
Speaker 1: gives you ninety one percent of all the vitamin K
Speaker 1: that you need and about eight grams of carbohydrate. Now,
Speaker 1: if you decide to go out to your favorite food
Speaker 1: establishment and you say, wow, they have these crispy brussels sprouts.
Speaker 1: Aren't they great? Yes, they're great, let's have them. Well,
Speaker 1: they are packing in four hundred and six calories. That's
Speaker 1: like ten times the amount of calories. It has six
Speaker 1: hundred and ten milligrams of sodium. That's about twenty six
Speaker 1: times the amount of sodium, and a regular brussels sprout
Speaker 1: thirty four grams of fat and twenty grams of carbohydrate. Now,
Speaker 1: not to be the killjoy here. This is a deadly food.
Speaker 4: Now.
Speaker 1: You may say, well, I have it once in a while.
Speaker 1: If you have it once in a while, fine that
Speaker 1: you exercise. Fruits and vegetables make up the vast majority,
Speaker 1: and you go out to dinner every so often. But
Speaker 1: if you see brussels sprouts at a restaurant, crispy fried whatever,
Speaker 1: this is not a good food. I think you should
Speaker 1: be deducted. You're up, you're saying I had a serving.
Speaker 1: It's really bad and it is just leading and potentiating
Speaker 1: all of this obesity and chronic disease that we see.
Speaker 1: So again, you could probably say that for many, many
Speaker 1: different vegetables that you see out, there's nothing going to
Speaker 1: be better than if you're able to get it just steamed, baked, broiled, grilled.
Speaker 1: But this deep frying and it is tasty. I'm not
Speaker 1: going to deny the fact that it's tasty. But again
Speaker 1: it's within the meal you're having out. A lot of
Speaker 1: the stuff is fried, you know, heavily breaded, fat, cheese, etc.
Speaker 1: And you love the restaurant, you say, oh man, the
Speaker 1: food is great here, but beware of the Brussels sprouts.
Speaker 1: What do you say, Dave? You want to roll for
Speaker 1: the first break here? All right, thanks very much for
Speaker 1: tuning in doctor Joe Galotti. Don't forget doctor Joegalotti dot com.
Speaker 1: Stay tuned.
Speaker 4: We're going to talk about more on more ultra process foods.
Speaker 1: Take Care Raising your Health IQ, one listener at a time.
Speaker 1: I'm doctor Joe Galotti. This is your health First. Every
Speaker 1: Sunday between seven and eight pm. We are here, like
Speaker 1: I said, trying to raise your health IQ and make
Speaker 1: you better consumers of healthcare. That is a very simple,
Speaker 1: though at times complicated mission for all of us on
Speaker 1: the team here. Don't forget go to doctor Joeglotti dot com.
Speaker 1: Lots of information to sign up for when you go there,
Speaker 1: but most importantly, sign up for our newsletter every Saturday morning,
Speaker 1: goes out to thousands of people across the country, and
Speaker 1: not only does it keep you up to date on
Speaker 1: what we're doing, but we share a number of news articles,
Speaker 1: exercise recipes, all kinds of interesting stuff. But you have
Speaker 1: to go to doctor Joeglotti dot com. As I was
Speaker 1: saying earlier in the studio is a young UT that's
Speaker 1: University of Texas for those that are not clear, Jack
Speaker 1: to hang Jack, welcome tonight, coming in on studio. We're
Speaker 1: going to talk about your career well.
Speaker 3: Doctor Glotti. I really appreciate you having me on tonight.
Speaker 3: I'm excited to share my thoughts all.
Speaker 1: Right, and Jack, I'm looking at you as the new
Speaker 1: generation of healthcare provider, so hopefully you're still up to
Speaker 1: the task for the rest of your learning academic career.
Speaker 1: That's the plan, all right, Well, stay tuned. Jack will
Speaker 1: be on in just a little bit. I mentioned something
Speaker 1: earlier about a New York Times food critic, restaurant critic
Speaker 1: Peter Wells. He had to retire after I think about
Speaker 1: fifteen years because unfortunately he went for a physical exam,
Speaker 1: which he himself states he did not have one for
Speaker 1: longer than he wanted to really admit. And when he
Speaker 1: went into the doctor, his cholesterol was out of whack,
Speaker 1: blood sugar was high, he had high blood pressure, he
Speaker 1: was totally at pre diabetes, a fatty liver, and metabolic syndrome. Now,
Speaker 1: these are things that I deal with every single day
Speaker 1: in our liver practice, and I'm not faulting him. He
Speaker 1: had to basically retire and pull back from eating out
Speaker 1: every night. But now that may be the extreme. Now
Speaker 1: before we were talking about the fried Brussels sprouts and
Speaker 1: don't eat out. Yes, this is a guy that eats
Speaker 1: out every single night, maybe even two meals a day.
Speaker 1: It will make you sick. And I've said many times
Speaker 1: eating out is a hazard to your health. Now everybody
Speaker 1: does it in degrees of eating out. People just eat out.
Speaker 4: One night a week.
Speaker 1: Some people listening to my patients. They eat out, lunches
Speaker 1: out every day, breakfast, they don't cook at home, They
Speaker 1: get on the run. So you have to look at
Speaker 1: yourself and say, the more you eat out, the greater
Speaker 1: the likelihood you're going to be obese, have hypertension, diabetes,
Speaker 1: fatty liver, at risk for cancer, and all this other
Speaker 1: bad stuff. So in a sense, it's a nice article
Speaker 1: where he comes clean to say, this is a very
Speaker 1: very dangerous occupation that he has, but he's doing now
Speaker 1: what he's trying to do and cut back on eating
Speaker 1: out and trying to address these things. Now, to segue
Speaker 1: into that, there was another.
Speaker 4: Very very very.
Speaker 1: Interesting article that is linking ultra processed foods to dementia. Now,
Speaker 1: you worry about cancer, you worry about heart disease, you
Speaker 1: worry about dementia. And some of these diseases just happen,
Speaker 1: you're genetically programmed, just bad luck. But so many of
Speaker 1: these crime diseases have their root in lifestyle choices that
Speaker 1: you make. So this particular study looked at one hundred
Speaker 1: and thirty thousand adults, and what they found is that
Speaker 1: out of the one hundred and thirty thousand people during
Speaker 1: the study period, which was like forty three years, over
Speaker 1: eleven thousand people developed dementia. But what they found out,
Speaker 1: and this is the key point to remember, those who
Speaker 1: consumed about two servings of processed red meat per week
Speaker 1: at a fourteen percent greater risk of developing dementia compared
Speaker 1: to those who ate fewer than three servings per month.
Speaker 1: Now it mentions red meat just to clear it. There
Speaker 1: was no association with unprocessed red meat having a steak
Speaker 1: or a chop. It was the processed ultra processed food. Now,
Speaker 1: you should all be.
Speaker 4: Aware.
Speaker 1: And that's I would say. If you listen to this
Speaker 1: show every week, you could spot this. Okay, you're good
Speaker 1: students of health and wellness. But if you knew, welcome
Speaker 1: and we'll show you. You have to be able to
Speaker 1: go to the grocery store and scan the aisle and
Speaker 1: be able to pick out the completely unprocessed foods, which
Speaker 1: is basically going to be fresh fruits and vegetables. Then
Speaker 1: you have foods that are processed, which basically you're adding salt,
Speaker 1: maybe you're adding sugar, or maybe taking some fiber content out.
Speaker 1: The ultra processed is where you are adding things that
Speaker 1: you don't find in your home kitchen, protein isolate, high
Speaker 1: fructose corn syrup, modified starches, flavorings, and color additives. Now
Speaker 1: the ultraprocessed foods are things like soda. Soda is considered
Speaker 1: an ultra processed food. Flavored yogurts. And again I see
Speaker 1: people all day, be it at work or out, they're
Speaker 1: eating yogurt. Yogurt's good. Yeah, plain yogurt is good.
Speaker 4: The taste.
Speaker 1: You have to add the flavor back yourself with fresh blueberries, unprocessed.
Speaker 1: But you have to look at that instant soup all
Speaker 1: breakfast cereals. Jack is falling off the table here, he's thinking,
Speaker 1: Captain crunch no more. And these ultra processed foods make
Speaker 1: up for about fifty eight percent of the calories consumed
Speaker 1: by both children and adults on average.
Speaker 4: And not only.
Speaker 1: Does it cause dementia, but consumption of all these processed
Speaker 1: foods again, it's the same.
Speaker 4: It's the same stuff.
Speaker 1: It is heart disease, diabetes, obesity, and cancer. And so
Speaker 1: you you have to really what I said earlier last week,
Speaker 1: I was doing something else on the radio. You have
Speaker 1: to go to your freezer, your refrigerator, and your cabinets,
Speaker 1: your pantry and look and see what foods are ultra processed.
Speaker 1: So these are going to be hot dogs, deli meat
Speaker 1: right your oven, gold bores head, turkey, breast, ultra processed cheese, puffs, doughnuts,
Speaker 1: frozen pizza, white bread. That's a tough one, white bread, cookies,
Speaker 1: microwaveable dinners, soda. As I had mentioned potato chips, I'd say,
Speaker 1: any chip is going to be ultra processed.
Speaker 4: And candy.
Speaker 1: Now again here I look, I'm being a little facetious,
Speaker 1: say go throw all that crap out. Yes, it would
Speaker 1: be nice. You have to do it in phases. It's
Speaker 1: almost like whatever you have stocked, work through that. But
Speaker 1: when you go to your favorite grocery store tomorrow, take
Speaker 1: a look and say, instead of buying potato chips, what
Speaker 1: can I buy instead? Instead of buying instant mashed potatoes
Speaker 1: that you just add water or microwave, go buy a
Speaker 1: plane out spud cook it right, make your own mashed potatoes.
Speaker 1: It's it's not that hard. So again I think we
Speaker 1: have to really really look closely at this. And again,
Speaker 1: for those that are familiar with me, the one phrase
Speaker 1: I like to use all the time, misery is optional.
Speaker 1: So if you want to just say the hell with everything.
Speaker 1: I'm just going If I want those lazed potato chips,
Speaker 1: damn it, I worked hard.
Speaker 4: I want them.
Speaker 1: Okay, but expect that you're probably going to get diabetes
Speaker 1: or heart disease. And then what do you do when
Speaker 1: you're fifty or sixty you have that dream of retiring
Speaker 1: and you're you know, you spend your day going for
Speaker 1: tests and doctor visits and all of that jazz. That
Speaker 1: is not fun. The last thing, and maybe we'll maybe
Speaker 1: carry it over to the next segment. The Carnary Calcium Squad.
Speaker 1: We've talked about that. We've had some of the best
Speaker 1: cardiologists in the country on this program. This is a
Speaker 1: test that is about one hundred and fifty dollars and
Speaker 1: it is a special scan of the heart that will
Speaker 1: see if you have calcium in your carnary arteries and
Speaker 1: it is an early sign that you may have more
Speaker 1: advanced athroosclerosis. You may be feeling fine, you are exercising,
Speaker 1: you think you think you are okay, you think you're
Speaker 1: out of the woods. But many people in Patience of
Speaker 1: mind friends other people have called saying, holy smokes, I
Speaker 1: went for a carnary calcium scan. The score came back high.
Speaker 1: Now I am on a statin, I am on an aspirin.
Speaker 1: I'm going for stress test. I have to change my diet,
Speaker 1: I have to get my blood pressure under control, and
Speaker 1: so so much is unseen. What we do not see
Speaker 1: can be very very concerning. But again, carnary calcium scan.
Speaker 1: Contact your doctor if you have questions on where you
Speaker 1: need to go or you want more information. Truly, this
Speaker 1: would be a reason to send me a message either
Speaker 1: through the website doctor Joeglotti dot com or directly radio
Speaker 1: at doctor Joegalotti dot com. All right, we're going to
Speaker 1: take a break. Young Jack is going to be with us.
Speaker 1: Next segment. Stay tuned. I'll be right back every Sunday
Speaker 1: between seven and eight pm. We are here. We hope
Speaker 1: you are here with us. I'm doctor Joe Galotti. This
Speaker 1: is your Health First. And when you think about it,
Speaker 1: we you know, twenty two years ago when we put
Speaker 1: this program together, we sat around to come up with
Speaker 1: the name, and here you are, what what the heck
Speaker 1: do you name a radio program? And so we came
Speaker 1: up with Your Health First. And I believe we are
Speaker 1: true to the name of the program putting your health first.
Speaker 1: And if you do that, you make it a priority.
Speaker 1: You don't make it number ten on your things to
Speaker 1: do every day, it will pay off for you. And
Speaker 1: don't forget our website doctor Jogalotti dot com, Radio at
Speaker 1: doctor Joglotti dot com if you want to email me
Speaker 1: radio at doctor Joeglotti dot com. All right, So, as
Speaker 1: I was saying earlier, we have in the studio Jack Tohang.
Speaker 1: He is a ut college student going into his senior year,
Speaker 1: and the background is he is premed hopes to go
Speaker 1: to medical school, have a career in medicine and healthcare.
Speaker 1: But he spent the summer with us at our practice
Speaker 1: liver specialist of Tech. So you know, we're always eager
Speaker 1: to hear what others think about their careers and healthcare
Speaker 1: and their experience and exposure and how things that they
Speaker 1: do may or may not change the trajectory of how
Speaker 1: they think. So Jack, welcome to the program and.
Speaker 4: Being brave enough and coming in here tonight live.
Speaker 3: I really appreciate you having me on tonight.
Speaker 1: All right, So give everybody a background. You're twenty one,
Speaker 1: twenty one, twenty one years old, You're going to be
Speaker 1: a senior at University of Texas in Austin. So where
Speaker 1: did this interest in going to medical school really, you know,
Speaker 1: come from?
Speaker 3: Well, I'll tell you. I grew up in a family
Speaker 3: that's in the medical field. My mom's a physical therapist.
Speaker 3: My dad is a CRNA, which stands for Certified Registered
Speaker 3: Nurse and Esthetus. Okay, So it's all aways been something
Speaker 3: that I've been exposed to. Early in my life, it
Speaker 3: kind of seemed like I didn't know where else I
Speaker 3: would go.
Speaker 4: This was just the path for me.
Speaker 3: And then as growing up, I remember some of my
Speaker 3: earliest memories are going to the hospital with my dad
Speaker 3: and my little pair of scrubs. Yeah, walking through the halls,
Speaker 3: checking out all the machines.
Speaker 4: And then I'll.
Speaker 3: Say that I've really decided that medicine was what was
Speaker 3: going to be for me around early high school when
Speaker 3: I went through a couple of injuries and sports and
Speaker 3: I met this orthopedic surgeon in the mediciner and I
Speaker 3: thought he just blew me away. I thought he was
Speaker 3: the coolest guy I'd ever met. I thought, one day,
Speaker 3: this is going to be me. I'm going to be
Speaker 3: right here doing this.
Speaker 1: Yeah, you know, it's it's fascinating when you talk to
Speaker 1: all the physicians or people that go into healthcare, they
Speaker 1: themselves had a problem and they came across this guy
Speaker 1: or that girl, and they want to emulate themselves after that.
Speaker 1: I would say that for myself my pediatrician. I was
Speaker 1: a sick kid with asthma, and I was constantly in
Speaker 1: my pediatrician's office and he I spent more time with
Speaker 1: him than some of my friends at times. So I
Speaker 1: think the same as a plan for you.
Speaker 4: Oh for sure, for sure?
Speaker 3: I mean you was that doctor really set me on
Speaker 3: my path?
Speaker 4: Yeah.
Speaker 1: Now I did the same with with my kids. I
Speaker 1: brought them on rounds. Neither one of them went into medicine.
Speaker 1: I don't know what happened. So something, something that your
Speaker 1: folks did may have clicked. So these early influences, it
Speaker 1: would would you say it was that orthopedic surgeon that
Speaker 1: flipped that switch for you?
Speaker 3: I would say that that's when I was pretty sure
Speaker 3: that this is what I wanted to do.
Speaker 4: Yeah. Now, how about besides.
Speaker 1: The personal experience at college, maybe high school, college, any
Speaker 1: opportunities for you to check in firsthand with various you know,
Speaker 1: shadowing people or college clinics, anything like that, or courses
Speaker 1: that you took in biology or physiology.
Speaker 3: Well, I'll say my favorite class I've ever taken in
Speaker 3: my life was when I took anatomy and physiology in
Speaker 3: high school with our athletic trainer. I blew me away.
Speaker 3: That was I had never never loved a class more
Speaker 3: than that. Previous shadowing experiences I had spent. I've spent
Speaker 3: time following another CRNA at the hospital my dad worked at.
Speaker 3: I spent a couple of days this Christmas break with
Speaker 3: an E and T surgeon her nose and throat in
Speaker 3: the clinic and in the operating room.
Speaker 4: Right, yeah, you know.
Speaker 1: And I would think for parents, grandparents, people that have children,
Speaker 1: the great greatest thing you can do for them, whether
Speaker 1: they're going into medicine or they want to be a
Speaker 1: rocket scientist or an artist, get them exposed it. Really,
Speaker 1: you know, only so much is going to happen, going
Speaker 1: to school, doing your homework, doing projects, and coming home,
Speaker 1: rinse and repeat and go back and forth. You have
Speaker 1: to reach out to people, you know. If you don't
Speaker 1: know anybody in a particular discipline, you have to find
Speaker 1: out who in your working circle knows somebody say, my
Speaker 1: kid wants to be an architect. I don't know an architect.
Speaker 1: Do you know an architect?
Speaker 4: Yeah?
Speaker 1: And then you get them hooked up. So I think
Speaker 1: your pathway between your folks and then you know, your
Speaker 1: folks introduce you to one person that introduces to somebody else.
Speaker 4: It really is good.
Speaker 1: So your summer, the summer of twenty twenty four, the
Speaker 1: most impactful a summer of your life? You worked with
Speaker 1: us at Liver Specialist of Texas. What was that like?
Speaker 1: Now you still have a few more days, I think,
Speaker 1: so I do.
Speaker 3: Well, you said the most impactful summer of my life.
Speaker 4: There you go.
Speaker 3: I would say that was absolutely true. It was incredible
Speaker 3: to be part of the day to day life of
Speaker 3: being a medical professional, to meet patients in the clinic,
Speaker 3: to see them pre and post operations, and to just
Speaker 3: be able to experience almost all sides of medicine.
Speaker 4: Yeah.
Speaker 1: Would you say, you know, we like to say this
Speaker 1: dramatic eye opening? Would you say it was eye opening
Speaker 1: or you took it in stride and said, man, it's
Speaker 1: pretty cool.
Speaker 3: Oh, it was definitely eye opening.
Speaker 4: I mean what was eye opening?
Speaker 3: Well, the biggest thing that I would say shocked me,
Speaker 3: and that I learned was the number of patients that
Speaker 3: come into the clinic being completely dissatisfied with their care
Speaker 3: at other places, right, having experiences with doctors who had
Speaker 3: shut them down, had disregarded their complaints.
Speaker 1: Yeah, I mean, we don't do that, and we specifically
Speaker 1: cater to that, and I you know, the staff knows
Speaker 1: this person had a bad experience and we hate you know,
Speaker 1: We're not throwing other practitioners under the bus, but it
Speaker 1: is a problem out there.
Speaker 4: It really is.
Speaker 3: And I think that one of the most underlooked or
Speaker 3: overlooked sides of medicine is the personal aspect, is getting
Speaker 3: to know your patients to build a foundation of trust
Speaker 3: so that they open up to you and you can
Speaker 3: open up to them and find the best care plan
Speaker 3: of care.
Speaker 1: Yeah, and again a topic we've talked about a lot
Speaker 1: here and again, If the goal is wellness, and the
Speaker 1: goal is for you, the consumer, all of you listening tonight,
Speaker 1: to be able to take care of yourself, you have
Speaker 1: to have really a therapeutic communication relations and ship with
Speaker 1: your team.
Speaker 3: Absolutely, if you can't trust your doctor to treat you right,
Speaker 3: then it's a basis of care.
Speaker 1: Yeah, I mean It's very simple. You just have to
Speaker 1: sit down and listen and calm down for a minute.
Speaker 1: All right, Jack, stay tuned more with Jack to hang.
Speaker 1: We're gonna I don't know where we're gonna go with this,
Speaker 1: but there's a lot of information to cover. I'm doctor
Speaker 1: Joe Glotti every Sunday between seven and eight pm. Check
Speaker 1: us out at doctor Joeglotti dot com. Final segment coming
Speaker 1: up with the Beach Boys. Well be right back. Final
Speaker 1: segment of this Sunday's your Health. First, I have to
Speaker 1: commend Dave, our engineer, for playing some good music tonight.
Speaker 4: That's the one thing I love about this. Good music.
Speaker 4: We always will play.
Speaker 1: I think we just need to play music the whole time.
Speaker 4: Jack here, maybe we should I know. All right in
Speaker 4: the studio is Jack Tohang. He is a.
Speaker 1: Soon to be senior at University of Texas in Austin
Speaker 1: pre med hopefully not hopefully, I shouldn't say that he
Speaker 1: will be getting into medical school, and from what I've
Speaker 1: seen this summer, I have no doubt that he is
Speaker 1: going to excel and end.
Speaker 4: Up doing whatever he wants.
Speaker 1: So you were talking a little bit about the experience
Speaker 1: in what you saw with us over the summer, and
Speaker 1: it really was an immersion experience in a sense. You
Speaker 1: mentioned that a lot of patients came to us dissatisfied
Speaker 1: with their prior team that was taking care of them,
Speaker 1: and sometimes we were.
Speaker 4: The third or fourth.
Speaker 1: Group that was seeing them. But at the same time,
Speaker 1: you have to admit a lot of these patients were
Speaker 1: under educated, under knowledged on their disease, and they were
Speaker 1: just sort of bouncing off on what the doctor told them.
Speaker 1: If they told them to sit in the corner and
Speaker 1: do nothing, sit in the corner and do nothing instead
Speaker 1: of being proactive. So before we get into it more detail,
Speaker 1: and again speaking to the audience tonight, what's the message
Speaker 1: or what is it that you learned about the need
Speaker 1: to take control of your own health.
Speaker 3: Well, I think that I learned the number one thing
Speaker 3: that I learned is that the food choices we make
Speaker 3: for ourselves play a huge role on our health in general,
Speaker 3: and speaking as a college student right, one of the
Speaker 3: biggest things I'm looking for in food normally is ease
Speaker 3: of access and cost. One of the silly little metrics
Speaker 3: some of my buddies have made up is something we
Speaker 3: call c seed CPD calories per dollar, So trying to
Speaker 3: find the cheapest and easiest way to fill up right,
Speaker 3: and based on what I've seen the summer, first of all,
Speaker 3: that that'll most times take you down the fast food road,
Speaker 3: which can easily land you in a place like our
Speaker 3: clinic because of the lack of nutrition that you're getting
Speaker 3: from these kinds of foods, the unhealthy saturated fats, the
Speaker 3: lack of fiber. So I think that when you're selecting
Speaker 3: your food options, it's really important to pay attention to
Speaker 3: what exactly you're putting into your body and maybe taking
Speaker 3: a little bit more time out of your day to
Speaker 3: make sure that you're fueling yourself the right way.
Speaker 1: How onerous now for that transparency here, You pretty much
Speaker 1: came to work day with a little bag of food,
Speaker 1: and I thought, at one part it was sort of
Speaker 1: hilarious to see Jack with his little tuppleware pyrex heating
Speaker 1: up a piece of chicken and rice that he made
Speaker 1: the night before, mom made it, or whatever the case.
Speaker 1: But you you were not going to say, Hey, it's
Speaker 1: a summer, I'm going to go down and get a
Speaker 1: subway sandwich or I'm going to get a greasy hamburger.
Speaker 1: What was that all about? Well, I mean, or were
Speaker 1: you just frugal and didn't want to spend the money?
Speaker 4: I can't lie.
Speaker 3: That's definitely played a big role in the Yeah. But personally,
Speaker 3: I get sick of eating greasy foods all the time. Right,
Speaker 3: you've seen me every day I have some.
Speaker 4: Sort of fruit with me. I usually have a.
Speaker 3: Little baggy of carrots.
Speaker 4: Yeah.
Speaker 3: I just like having something fresh and something that I
Speaker 3: know is gonna fuel me.
Speaker 1: Well, yeah, and you sort of bragged that you made
Speaker 1: that I did.
Speaker 4: Yeah, you know.
Speaker 1: So that's that's there. There is hope for the twenty
Speaker 1: year olds out there. But what what about the patients?
Speaker 1: Where do you think the big deficiency is with them,
Speaker 1: not only on the nutrition part, but understanding their disease.
Speaker 1: They're told five years ago that they have a fatty liver,
Speaker 1: and they're told don't worry about it, which is the
Speaker 1: worst phrase I ever want to hear that. A patient
Speaker 1: tells me, oh, I was told not to worry about it.
Speaker 1: How do you tie this hole together? How do you
Speaker 1: get your head around the lack of it? It's these
Speaker 1: are not dumb people, I mean, they're just misguided.
Speaker 3: Well, I think one they're misguided, right, And two maybe
Speaker 3: they didn't have any guide at all. Maybe they just
Speaker 3: don't know anything about this, right. So I think it's
Speaker 3: been it's been really interesting to see how many patients,
Speaker 3: like you said, come into our clinic know they have
Speaker 3: a fatty liver, have no idea what that means. I
Speaker 3: have no idea the implications of it, what it could
Speaker 3: lead to in the future, or how to combat that
Speaker 3: and reverse it.
Speaker 1: Yeah, and you know, you wonder how do you stimulate
Speaker 1: somebody to train them in a sense to say, Look,
Speaker 1: if you go to the doctor and they tell you
Speaker 1: have X condition, and you try to get it out
Speaker 1: of the doctor, you try to get out of the nurse,
Speaker 1: out of the nurse practitioner or whatever it is. But
Speaker 1: if you leave there saying, you know, I really don't
Speaker 1: know what the hell this is?
Speaker 4: Why not go home.
Speaker 1: And read about it? Right, there's open access. Ninety percent
Speaker 1: of the people have access to the internet. So where
Speaker 1: do you think that block is. Do you think it's
Speaker 1: more denial or the doctor said, don't worry about it,
Speaker 1: So why should I make more of it than it
Speaker 1: really is.
Speaker 3: I mean, I would think that there's a general attitude
Speaker 3: of the doctor knows best. When you go to the
Speaker 3: doctor and they tell you anything, you're going to take
Speaker 3: it at face value because these people.
Speaker 4: Are trained in this profession.
Speaker 3: We're God exactly, We're here to look out for your
Speaker 3: best hell, right, So even if the doctor is not
Speaker 3: giving you all your information, you just take it at
Speaker 3: face value. Right, That's how you proceed.
Speaker 1: Yeah, no, exactly, And I think that's where again this
Speaker 1: program we try to motivate people. You have to be
Speaker 1: you have to be your own best doctor, you have
Speaker 1: to be your own best advocate. The last thing I
Speaker 1: want to get into.
Speaker 4: Is your cohort.
Speaker 1: Of friends, say the twenty to thirty year old cohort
Speaker 1: of adults out there. There's always this sense that your bulletproof.
Speaker 1: You can eat whatever you want, drink whatever you want,
Speaker 1: do whatever you want. Tomorrow the sun comes up, you
Speaker 1: bounce back, and let's just go on with life. Do
Speaker 1: you see that with what you've learned this summer adding
Speaker 1: to your whole career journey in a sense that you
Speaker 1: may help inspire classmates, friends, students in eating better, or
Speaker 1: the perils of obesity, the perils of too much alcohol.
Speaker 1: What can happen? What do you think and is that
Speaker 1: your role? Are you the guy to come on campus
Speaker 1: in a week and say, all right, new judge in town.
Speaker 3: Well, I wouldn't call myself the new judge in town,
Speaker 3: but I would definitely like to help, oh, sheriff whatever
Speaker 3: it is. Yeah, I would definitely like to help my
Speaker 3: friends to know better A lot of my friends. I
Speaker 3: can't tell you how many times I've heard, oh, we're
Speaker 3: in college.
Speaker 4: It doesn't count.
Speaker 3: It doesn't matter how many beers I had last night.
Speaker 3: It doesn't matter if I check for the LA sixteen
Speaker 3: times a week.
Speaker 4: Yeah.
Speaker 3: I mean, these people my age, I feel like, are
Speaker 3: pretty uneducated on their health and how to maintain it.
Speaker 3: So I would like to hope that I can at
Speaker 3: least play a role in my circle with improving their
Speaker 3: health literacy.
Speaker 1: You know, the one term. And I'm writing this down here,
Speaker 1: and actually another person I interviewed had we were talking
Speaker 1: about this and we almost said it at the same time.
Speaker 1: No health, no wealth. Okay, no health, no wealth. And
Speaker 1: that can apply to you, your folks, my kids, myself,
Speaker 1: my colleagues. And what I mean by that is if
Speaker 1: you are chronically ill, or you become ill at the
Speaker 1: end of college, at the end of grad school, at
Speaker 1: the end of med school, law school, whatever it may be.
Speaker 1: And you are saddled with high blood pressure which may
Speaker 1: give you side effects from the medicine, or you're going
Speaker 1: for test or you have diabetes pre diabetes. It's going
Speaker 1: to interfere with your career. Oh, it absolutely it will.
Speaker 3: I mean, we see every day people who come in
Speaker 3: to the clinic and they all they know is that
Speaker 3: they have high blood pressure, or they have hyperlipidemia, or
Speaker 3: any of these what are generally perceived as simple conditions.
Speaker 3: You pop a pill, it's fine, right, But these conditions
Speaker 3: clearly lead to much greater they have much greater implications.
Speaker 4: Right, And it's going to impact your career somehow, It
Speaker 4: absolutely will.
Speaker 3: You'll be taking time off to go to the doctor.
Speaker 3: You'll be eventually one day down the road, you'll have
Speaker 3: you'll have to have some operation. You'll be on all
Speaker 3: these medications, and these are all costs, these are all
Speaker 3: these are all obstacles on your way to work.
Speaker 1: Absolutely all right, Jack, Well, we just touched the surface
Speaker 1: here tonight, and I would say you have an open
Speaker 1: door to the program anytime. We'll get a report from
Speaker 1: Austin in a few months as far as how you're
Speaker 1: doing and training your future students. But anyway, thanks Jack,
Speaker 1: good luck, and I have no doubt that your career
Speaker 1: path is going to be pretty bright.
Speaker 3: Well, thank you for having me on and everything you've
Speaker 3: done for me this summer.
Speaker 4: All right, no problem.
Speaker 1: And look, you know, anybody, if you have young students
Speaker 1: that need advice guidance, certainly don't hesitate to reach out.
Speaker 1: And I'll try, even if it's not medical. We'll try
Speaker 1: to get you connected with our resources that we have.
Speaker 4: Anyway, all right, that is it. We will be back.
Speaker 1: Next Sunday evening at seven o'clock. Don't forget doctor Joeglotti
Speaker 1: dot com. Be well and take care of yourself and
Speaker 1: stay away from those double fried, crunchy russel sprouts.
Speaker 4: Take care.
Speaker 2: You've been listening to your Health First with doctor Joe Glotti.
Speaker 2: For more information on this program or the content of
Speaker 2: this program, go to your Health First dot com