The #1 Worst Ingredient in the World (HIDING IN YOUR FOODS)
Dr. Berg’s Healthy Keto and Intermittent Fasting Podcast
Dr. Eric Berg
4.7 • 1.7K Ratings
🗓️ 30 March 2023
⏱️ 10 minutes
🧾️ Download transcript
Summary
The worst ingredient in the world is hiding in many common foods. Is it in your pantry right now? DATA: https://bit.ly/42AGfn6 Dr. Berg's Keto and IF Lab: https://www.facebook.com/groups/drbergslab/
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Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning.
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Transcript
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| 0:00.0 | Welcome to the Dr. Burg's Healthy Keto and Interminate Fasting Podcast, where Dr. |
| 0:08.0 | Burg takes you on the journey for the truth about getting healthy and losing healthy weight. |
| 0:21.4 | If you had to pick the worst ingredient on the planet, what would you pick? |
| 0:27.4 | I'm talking about an ingredient that's in a lot of foods, not some band dangerous chemical, but |
| 0:33.0 | some ingredient that is very pervasive in our foods. What would you pick? Go ahead and |
| 0:40.2 | type it down in the comment section. The ingredient that I'm going to talk about is much, |
| 0:44.2 | much higher on the glycine index than glucose. Now, what is the glycine index? It is a scale that |
| 0:52.1 | measures how fast a carbohydrate is absorbed and spikes your blood sugar. At 100, you have glucose. |
| 1:04.2 | That's pretty high. Now, glucose is a monosaccharide. It's just one sugar. When you combine two |
| 1:11.3 | different sugars like glucose and fructose, you get sucrose. That's table sugar. Because fructose |
| 1:19.4 | is lower on the glycine index, it's going to pull the glycine index down a bit to roughly about |
| 1:26.2 | 72. That's a dye saccharide. Now, saccharide means sugar and dye means two. Then glucose is a |
| 1:32.8 | monosaccharide. It's just one sugar. The reason why I'm talking about the dye saccharide or the |
| 1:37.0 | monosaccharide is because this ingredient is a polysaccharide, which means many different sugars that |
| 1:44.2 | are combined. However, this polysaccharide is a lot worse than glucose, even though it's a |
| 1:51.6 | polysaccharide. It is the ingredient that is the highest on the glycine index. I don't know of |
| 1:57.5 | any other ingredient that's higher than this thing I'm going to tell you. That ingredient is |
| 2:03.5 | multi-dextrin. Now, multi-dextrin doesn't sound that bad, like multi. Well, that sounds pretty |
| 2:11.5 | natural. Dextrin doesn't end with oats, like all the sugars, and with glucose, fructose. |
| 2:19.0 | Dextrin doesn't sound like a sugar, but multi-dextrin behaves like a sugar, but it's not classified |
| 2:28.5 | as a sugar. Here's the problem. When you read the label, if something has multi-dextrin in it, |
| 2:35.5 | it does not have to be classified as a sugar. It's classified under the total carbohydrates, |
... |
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