Initialize sequence coming to you live from Houston, Texas, home to the world's largest medical center in Bunch of Bays day Leamoni da Coty. Okay, this is your Health First, the most beneficial health program on radio with doctor Joe Galati. During the next hour, you'll learn about health, wellness and the prevention of disease. Now here's your host, doctor Joe Bellotti. Well, it is Sunday evening again in Houston, Texas or wherever you are tuning in.
I'm doctor Joe Galotti and you're tuned into your Health First every Sunday between seven and eight pm, just a single We want you to be tuned in and our you might say, it's a brand promise. We're going to provide you with the health and wellness education that you need to stay healthy. It is that simple. We try to get a wide range of views and topics, interesting people that come on the program, and it is all to make your health better and prevent chronic disease. That is it. That's our mission.
Now to follow along with us our website doctor Joe Galotti dot com, Doctor Joe Galotti dot com. When you get to the website, so on for our newsletter. All of our social media links are there. If you have any questions about liver disease, which is what we do when we're not on the radio. The Texasliver dot com our practice liver specialists of Texas. There if you have any liver digestive disorder, crosis, appatitis, fatty liver. It's a big thing in the news we've been talking about. But it's
all there, doctor Joegalotti dot com. Now the you know, I was driving here tonight and I said, okay, we like to give away some books. And by the way, if you are somebody that we did a contest a few weeks ago, I will admit I have not forgotten about you. I've been traveling. I'm still trying to recover from the Safari I was on. But anyway, there are two or three people that I owe books. So if you're listening tonight and you say, wait a second, he's
offering more books. I didn't even get my book hang on tomorrow morning. I have a list of books that have to go out in the mail, signed, et cetera. But what I want to do this time. First of all, if you want a copy of my booking yourself sick. The website not the website. The email is radio at doctor Joegalotti dot com. Radio at doctor Joe Galotti dot com. That is the email that gets to me directly what you need to do. We're going to have to make you
work for it. I want you to state in the email, keep it brief. I don't need a full essay. Then what I want to see, and of course I get to make the decision. The number one thing you are doing to maintain your own health, that's all I want to do. So you have to do something, and I hope you're not making it up, but the number one thing you and your family are doing to maintain your own good health. I want to see what you are doing and try
to reward you it. So it's a radio at doctor Joe Galotti dot com. All right, So on the program tonight, we're going to pick up on what I was chatting about last week, the bagel, so stay tuned for that. We have one guest coming on the second half of the program, which Goelvarrier, And for full disclosure, Mike is my nephew. It is my sister's son. And Mike is interesting in that the young guy married three beautiful children. But he is very well adapted in the kitchen. He
cooks, he experiments with food. He is not afraid to push the envelope on some of the things he does. And for me, I just do not see that in the thirty to forty year old parent group, the guys that are out there, the women, and I interview people all day long. Every day I meet twenty new people and we have this conversation about food and who does the cooking and what is your scope of food? Do you
just eat boiled chicken every night? And steamed broccoli? That is the level of excitement of cooking, because it gets very boring, and people get bored with food and they eat out and order in and and and it. You know, you know what we're facing the obesity crisis and chronic disease and cancer. But Michael is enthusiastically trying new things in the kitchen. It is reflecting
on his children. And these are young kids that he is passively training and teaching and modeling in his and he and his wife in the role as a parent and guardian in a sense, all right, what I want to do. We may have to pick this up in the next segment. We talked about the better bagel last week, and I tried to compare this better bagel, which is basically a frozen bagel that you could get at Whole Food or
Central Market or any of the retail change around the country. But do we really need a better bagel, A dietetic bagel, A bagel that is lower in carbs, it's lower in carbohydrates, it's higher in fiber. And I look at that, and you may say you're being a little ridiculous, Joe, But I think we have to draw the line to say, do we need a better candy bar? Do we need a better hamburger, a better
soft drink, a better sandwich, a better egg. And when you look at the obesity crisis, it was not started and it will not be fixed by a better bagel, less calories, less carbohydrates. If we outlawed the bagel today, that would be my opinion, no change in the rates of obesity, diabetes, heart disease, finandly liver cirrhosis, cancer, all of these chronic diseases that we see. But the real issue here is here we are the victim of some amazing advertising schemes where they make you think a regular
off the shelf bagel. It's bad. It's the worst food ever to eat. You need a better bagel. So we'll talk about net carbs and a few other things in a little bit more detail. Michael Varrier coming up in just a little while, talking about his exploration with food and cooking in the kitchen as a young dad. I'm doctor Joe Glotti. Stay tuned, he will be right back. What goes up must come down. Spinning wheel, gun to door, round, talking about your jumbles. It's a crying sin,
a painted pony. Let the spin in the wheels. Welcome back, everybody. A marvelous song by Blood, Sweat and Tears. If you're into audio, and I know that the LP record is coming back, this song sounds outstanding with a set of good headphones, it really, it really does. All right, Well you're tuned in new your hell first, Doctor Joe Glatti, every Sunday seven to eight pm. We're here. Coming up in a few minutes, Michael Varia talking about I'd like to say a new generation
of parents. And while nobody is perfect, what he is doing certainly certainly gives you some pause to say to yourself, what what am I doing with my kids? How are we cooking at home? And what excuses are you using not to cook at home? So Michae will be coming on. And for full disclosure, Mike is a relative. Mike is my nephew from New York. So you will you'll hear all about that. Okay, and don't forget uh. If you want to copy of my book, I'm giving away
radio at doctor Joegalotti dot com. In the email, I want you to tell me what is the number one thing you're doing to maintain your own health. What's your little health hack? Exercise, food, nutrition, you're avoiding alcohol, whatever it may be. I really want to know, and uh
I will judge the best answers for the book. Okay, As I was saying about the bagel, now, it's it's not so much that I am a New Yorker and I am talking about the almighty bagel, But I think as consumers, so much of what I share with you is that I want
you to be a better consumer. I want you to be able to navigate through a grocery store and realize the pitfalls and for you not to fool, not to fall prey to a trap that you may see and You look at this better bagel bag and it promotes it's lowering carbs, but it's net carbs, and the net carb business is a made up term. And so this bagel still has many many carbs, but because it's like forty carbs, forty grams of carbs, but because they add back thirty five grams of sort of
artificial fiber, the net carbs are only five. So you look at that and say, wow, this must be a good product. I'm gonna buy it. It is a scam. You talk to most nutritionous people that are in the food industry. Net carbs is a made up term. Artificial fiber is added back. And so my question to you is, why don't you just eat real dietary fiber in the form of fruits, vegetables, nuts, and beans. You're going to get far more nutritional bang for your buck by
eating that number one. And if you are concerned about your weight, and as I said earlier, if we banned the bagel around the world, it would do nothing for obesity, It would do nothing for diabetes and heart disease and all of that bad stuff. But why aren't we exercising more? Why don't we skip the fast food, the processed food line, the triple scroup, triple scoop, ice cream cone. We're not talking about that, even though there are plenty of these ice cream products that are now zero fats,
zero calories, alt kinds of artificial flavors. Again, we did not get obese by eating too much ice cream all of the sun. It's we're not exercising and we're eating far too much food and processed food. And when you look at New Yorkers, where I would say that is ground zero of the bagel for the most part, I would say New York City is one of the leanest cities in America, and they're downing bagels left and right. So I would say, it's not that we need a better bagel, we need
a better approach. You need, all of us need a better approach to our health and wellness. And really understand it. In the bottom line here, there is no one food that will take any of us or you out of this poor health nosedive. All right, I do hope I made you think for a moment there, all right, last thing in the last couple of minutes here, So school's out, summertime, kids are around, and the question is always what activities can I do with my kids? You don't
want to leave them home? You know? Is it you go to the pool, go to the zoo, go to a museum. And what I do this time of the year. I always bring up this particular topic and a lot of people will say, come on, this is so nerdy, so nerdy, why do you even talk about it? But what I would say is the New York Times last week and I posted it on the Facebook page. Actually it was in our newsletter yesterday, and so if you go to the Facebook page at doctor Joe Glotti, I have this New York Times
article. It's about first aid and the summer activity is why don't you call the Red Cross tomorrow morning and look and see if you could get your kids enrolled in one of the Red Cross First Aid classes, CPR, swimming, safety swimming lessons so that they will have the basic skills for first aid. Now let me say, well, you know, I don't want to get involved in all that kind of stuff, but you know, you hear so many stories of people that are injured, freak injuries. You never know when
it's going to happen. You could be at the baseball field, you could be at soccer camp, you could be on the golf course, you could be riding your bike somewhere. An accident at home, a burn, a fall. Maybe it's not your kid in the immediate family, maybe it's a relative that's visiting falls and you don't know what to do. Having these skills, and it has been documented a gazille million times, somebody came forward that
new first aid. And so when you look at all the different courses that the Red Cross has to offer, and we're talking about standard first aid, and this is meant for kids that are probably in middle school and up so high school, even your college kids. Why not And again everyone's sitting there, Oh man, this is so nerdy, you know, glorified boy Scouts and girl Scouts that were going to have a little a little badge that they
wear with a little Red Cross on it. But I have always been pro safety, pro first aid, and it gives you a certain level of security that you know how to handle these little things. Burns, choking, diabetic emergency, any sort of bleeding or trauma issues that come up. Heart attack. Now, when you take CPR, you learn about risk factors for heart disease, risk factors for stroke, you're able to identify somebody having a heart attack or stroke. And even if you do one thing, call nine to
one one. All of that hours of training that you put in a few hours is worth it and will save someone's life poisoning, stroke, seizure, drowning, things like that, choking, and so again, I think if you want to do something constructive for your kids that your kids will remember, call the American Red Cross. Get your kids trained, get yourself trained, get a bunch of friends, get a bunch of neighbors and the kids.
Everybody, get trained. It really is very much worth it. And go to Facebook, and this week's newsletter is posted, and I have a little article about first eight and the link to the New York Times article and links to the Red Cross. All Right, they're everywhere around and across the country. All right, Doctor Joe Galotti, don't forget doctor Joegalotti dot com is our website. Mister Michael Verier is coming up in a few minutes, and
we're gonna hear his take on how he cooks for his family. I think that's very important. Stay tuned every Sunday between seven and eight pm. We are here. The name of the program is your health first, and our goal is to raise your health IQ one listener at a time. It's that that simple. Don't forget. Doctor Joegalotti dot com is our website, sound
for a newsletter, All of our social media is there. You could send me a message, find out about my book Eating Yourself Sick, and look back at old videos of the program on YouTube and our podcast and blog. It's all there at doctor Joeglotti dot com. And so tonight, as I have been saying, it's a real pleasure to have my nephew, Michael Varrier on the radio with me tonight. Mike, how are things with you? Things are great? Yeah, run on a bit of fumes right now.
We went camping this weekend and it didn't get the greatest night's sleep last night. But yeah, appreciate your reaching out and having me all right. Well, you know, you know, you know me, your family, the audience knows me in that. I put a lot of emphasis on not just the the food itself, but it is the the process of preparing meals, sitting down as a family, getting people interested and excited about foot food and
even the you know, the book I wrote, Eating Yourself Sick. That's based on my observations that so many people young and old are not cooking, They're not paying attention to food. There really is a lack of enthusiasm about food or their meals. Uh. And it's I believe, it's my opinion that a lot of illness and disease stems from that. And then all of a sudden you come on the scene and it seems as if you are trying all kinds of different food techniques, different types of foods, and it is
just so refreshing to see. So, Mike's that as sort of the foundation. You know, where do you where do you think you got this interest in cooking, cooking for the family, feeding people? Where do you where do you think that really stemmed from? Yeah? So, you know, I think when you say feeding people, the first thing I think of, of course is your mother. Yes, I mean she like just watching her
in her element. Uh. And you know my mother as well. Yeah, you saw what joy you know, they had when they would have a full house and feed everyone an amazing meal. It was, you know, a very natural thing. And you know you kind of look up to them in a sense. Maybe not everyone does, but I know I looked up to them in that in that regard. And you know, i'd say, early on, you know, watching my mother cooking and whatnot, I always
wanted to help out. And you know, she would maybe give me some menial tasks to do, peel the potatoes, you know, snap the beans one by one. Right, But but it still was fun. You know, it was fun for me to to to take part of that and and help in any way I could, right, And you know that's that's I would say, a vivid memory for you. But I wonder how many people have that kind of a memory of preparing a meal with their family that then
stimulated them to go on, what what do you think? I mean talking with your friends and co workers, do you do you share stories like that? Uh? Yeah, to some to some degree. Yeah, But I think I think one one thing, I think everyone at some point is going to have some some experience with that, and that I think is enough to
spark an interest. But to become like uh, i'd say, I'm I'm not saying I'm a highly skilled cook, but to get to the point where you know, you you feel really comfortable in the kitchen, you need I think you need to really put the time in and you know. So for me, that was that was cooking in a in a restaurant in college, you know, and like, leading up to that point, I really had
no experience at all. I mean, my the way I got that job was kind of on accident, you know, my my, uh my mother and I were you know, I was moving up to college and she we were sitting in a restaurant and she's like, well, what are you gonna do for a job, and you know, we were just sitting there eating and she said, well, so they're hiring. Hear on, don't you see what they're looking for? So I asked them and they said, we're looking for a cook. I was like, I don't think so she's like,
go for it. And the the head chef he came out and he sat at the table and basically interviewed her and was like, go, well can your son cook? And she's like, uh, he can cook a pretty good egg, you know, yeah, he could snap the piece. Yeah. So so they gave me a shot and I've failed miserably the first night, but he saw that I actually cared, and you know, and then and then so I did that for four years. Wow. And I'll tell you, like to cook in a and you know I was part time
for them. I was probably working twenty to thirty hours a week. But you know, you you mess a lot of things up, and you learn a lot of things and and uh, you learn how to manage your time effectively, right and h and so yeah, I mean without I think without that experience, you know, I probably would not be as comfortable as trying new things. Yeah. Now, would you say, Mike, you're cooking. I want to get into it a little bit more. But what is
your cooking? Would would you look at it now as a hobby? Is it a spin off in your background in chemistry you're in the chemical industry, or is it that you're a very gifted mechanical type of person. And you know cooking is a lot of tinkering. So where what do you think it is? Is it a hobby, is a chemistry or just that you like to tinker? So I think, uh, I think a little bit with
both hobby and UH and tinkering. I do. I do try a lot of different methods with whatever it is like, and I'm constantly trying to find what is the best way to do this right? And you can look online and find a million different ways to cook a certain recipe, but there's certain recipes that you can just nail because it's basically fool proof if you just follow these steps exactly. So I do I do like trying to find, okay, what's an easy way to nail a really seemingly difficult dish to do.
But you know, most people are kind of maybe intimidated to try doing it. But again, if you just you just follow a step and do you know, do your research and do it the right way, you know you can, you can nail it and really nail something. Last question before we take a quick break here. When you're doing all of this cooking and experiment and tinkering and trying the best process ultimately, are you looking at it for the intention of a great meal to feed your family or are you looking at
the nutritional benefits of it for the family or maybe both? Yeah? I mean, uh, I think both. I mean I like trying to give people an experience, you know, like we we live up in middle of nowhere, Pa, I know, you know, I am from New York but now currently yea, and there's not much to do out here. So yeah, yeah, I do want my kids to experience a bit of culture that you really can't get anywhere locally. I mean, there's not much of
a food culture in Pennsylvania. You know where I'm at in Pennsylvania, right But you know, I think especially you know, my wife, she she uh, she's really I think set the tone nutritionally for the family. I think, uh, you know, She's definitely helped me be a little bit better. But you know, I think I think we do always really try and put that first. Okay, that is, uh, the kids, the kid's health. All right, all right, Mike, we're gonna take
a quick break. Lots more to talk about. Talking with Michael Veria in uh nowhere, Pennsylvania right now, originally from New York, of course, stay tuned, Doctor Joe Glotti, final segment coming up in a minute. Welcome back everybody for this Sunday's installment of Your Health First. Doctor Joe Galotti. Always great to be here. I've got my dear nephew, Michael Verrier on the phone. We're talking about food and cooking. Mike, You've exposed
your kids to a lot of different foods. What's your approach that, how they reacted and what would you say is the strangest things you ever fed your kids. Uh yeah, I mean, uh, I think you got to make sure to start them young. I do notice them getting pick here, you know, as time goes on. I think that's just natural for kids. But but yeah, I mean just trying to involve them and show them as much as possible and so that they feel like they're a part of it.
Yeah, you know, I think like you know, for example, you know that each kid, well not each kid, not the youngest, but the three year old and five year old they both have their own chef's knife. Actually my mother, she bought them that for Christmas, and they use them and they contribute to you know, to uh to putting together a
meal sometimes, so they feel like they're actually a part of it. Yeah, and got something on the smoker, you know, they're they're helping, they're they're talking, they want to check the temperature and they want to look at that. So I think, just yeah, involving them and making them
feel like they're part of it. No, exactly. And during one of the breaks, your mother sent me a picture of your daughter holding a chicken in the chicken coop that you built, and your son's sautaining broccoli and grinding pepper on it. I mean, how old is Michael Junior? Three? Yeah? Yeah, he's three years old, you know, and and you know you hope that at five and seven and ten, this this persists.
Now again, I look at this as how do we take what Mike Barrier is doing and replicate this to more families rather than you know, sort of the old adage of hey, what's for dinner? Reservations? You know, going out as expensive, you're not getting as good of a meal. How in your perspective, now, how old are you Mike? Now? Uh? Thirty four? Okay, so at thirty four? Other thirty four year
old? You know, parents, what are they doing? And what do you think the barriers may be for them not to just start off with a little bit of experimenting in trial and error. Well, I know people need to see the value in it, I think, because I think people want,
you know, generally what's best for their kids. But I think I think some people they miss out on the real simple stuff, you know, right, I think, yeah, spending quality time with them and and you know, doing things a little bit harder way sometimes with a what's necessary? Yeah, yeah, I mean do you think people look at it as cooking is some very difficult art, or they don't have the time, or they're just mentally not suited to methodically try to go through a recipe or even look
for a recipe. Yeah. I mean I see a lot of people. You know, we cook often at work. Let's say, probably maybe once a month, we'll cook for the whole staff. You know, we have a blackstone griddle and a regular grill. And I do see some people get on there and they're they're you know, maybe a little bit older than me, and they just don't understand the most basic things. So so, the
basic things of cooking, the basic abcs of cooking. Yeah. So yeah, it's a it's a little bit shocking that have come this far in life. And you know, you know, I know single single fathers, you know who who Uh, Yeah, they just they don't understand the most basic things. And uh it's got to be tough, you know too, to put together a decent meal every day. Yeah, if you can't grill a burger, you know, I mean, it's just it's insane. Yeah.
No, And I and I think that is the problem. And I think, as you said it, they they want the best for themselves or the best for their families and their kids. But it's almost like they don't know how to get to first base. They don't know what the right you know that that getting that hook or that that cooking hack down. So what would you say for people listening tonight if if you were going to give them cooking one oh one ideas, what type of a meal or a resource? Where
where do they start? Because the inertia to get people going is really the blockade. So how do you sort of flip that rock to start rolling?
I would say, uh, like find a really good YouTube channel. As where as that sounds, there's a there's a couple of really good ones out there and their minute their videos are maybe seven minutes long, ten minutes long, and they take you through a whole recipe and and uh even myself sometimes I'll get inspired by that and I'll just follow it step by step, right. Food wishes is one of them. Food wish is a YouTube channel that
I think I've probably copied the most recipes from. Okay, and I think in I think in today's day and age, people need to kind of see like reading through recipes and stuff may not jive with people. But I would I would encourage people to try things, you know, that that they haven't made before and just follow it step on a video. Yeah yeah, but you have to take that step and be willing to try. So what is
your latest food foray that you're getting into. I know you, uh, several months ago you you you you shot a deer and you made jerky out of it and you were south eating the meat. What what's like on your horizon to give a go at? Oh gosh, yeah, I'm not sure. You put me on the spot with that one. Yeah. Well, well, what's your let's say this, what's your what's your favorite thing to do that you you get consistently the most amount of joy out of. I
would say making bread. Yeah, and it's something I haven't been I haven't been baking bread for a few months now. Huh and uh, basically because I killed my soured old culture. I neglected. But that's something that I want to get back into. And I know that's not for everyone. It's uh, and I understand why. It's messy, it's time consuming, and bread is obviously not the healthiest thing for you. But like as you said in the segment, before you know about New Yorkers and bagels and the bagels.
Yeah, I think there's something to be said for, you know, making really good bread and indulging occasionally in that is. I think it's pretty important. Yeah, that's all right. That's all right. Well, Mike, me and the family, we're gonna be up in New York in a couple of weeks. We're gonna have a big feeding fest, I believe. And I think I've got to get with you and your mom as far as what you're gonna cook and the girls and what we're all gonna have fun cooking
together. And that's really what it's about, the joy of the family over food, breaking bread. That is a moment that you just cannot undervalue. Yep, I agree it. Looking forward to it, all right, Mike, thank you very much for coming on tonight. Try to get some rest. Uh after a weary weekend you had camping with the kids. And I did hear you cooked fried rice out there in the campground? Yeah yeah, yeah, I brought the whold carbon steel walk out there and uh and uh
yeah, people looked a little confused. They actually worked out perfectly. Yeah all right, Mike, awesome, Thank you so much. Yep, all right, we'll see you soon. All right. Well that there you go, go camping with a iron walk. That's what we need to all shoot for. All right. I am doctor Joe Galotti. Thank you all for tuning in tonight. Don't forget doctor Joegalotti dot com. Think about how you're eating, how you're feeding your family. It really is very very important.
Have a great night. We'll see you next Sunday night. You've been listening to your Heal First with doctor Joe Galotti. For more information on this program or the content of this program, go to your Health First dot com.