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- [00:00]
A
Hello friends, and welcome back to another episode of the Juice Box Podcast. In every episode of Bolus 4, Jenny Smith and I are going to take a few minutes to talk through how to bolus for a single item of food. Jenny and I are going to follow a little bit of a roadmap called Meal Bolt. Measure the meal, evaluate yourself, add the base units, layer a correction, build the bolus shape, offset the timing, look at the cgm tweak for next time. Having said that, these episodes are going to be very conversational and not incredibly technical. We want you to hear how we think about it, but we also would like you to know that this is kind of the pathway we're considering while we're talking about it. So while you might not hear us say every letter of Meal Bolt in every episode, we will be thinking about it while we're talking. If you want to learn more, go to juiceboxpodcast.com Meal Bolt but for now, we'll find out how to bolus for today's subject. While you're listening, please remember that nothing you hear on the Juice Box Podcast should be considered advice, medical or otherwise. Always consult a physician before making any changes to your healthcare plan or or becoming bold with insulin. Today's episode is brought to you by Omnipod. We talk a lot about ways to lower your A1C on this podcast. Did you know that the Omnipod 5 was shown to lower A1C? That's right. Omnipod 5 is a tube free automated insulin delivery system and it was shown to significantly improve A1C and time and range for people with type 1 diabetes when they switched from daily injections. My daughter is about to turn 21 years old and she has been wearing an Omnipod every day since she was four. It has been a friend to our family and I think it could be a friend to yours. If you're ready to try Omnipod 5 for yourself or your family, use my link now to get started. Omnipod.com juicebox get that free Omnipod 5 starter kit today. Terms and conditions apply. Eligibility may vary. Full terms and conditions can be found@ omnipod.com juicebox Today's episode is also sponsored by the Dexcom G7, the same CGM that my daughter wears. Check it out now@dexcom.com Juicebox all right Jenny, I was thinking that today we would for the Bolus 4 series, instead of talking about how to bolus for something today, I thought we'd dig into what ultra processing means so that we can figure out what foods are made out of. Right. Because now we've been talking about bolusing for a while and you know, I think people can hear that maybe simpler, more organic, natural foods don't seem like they need as much finagling when it comes to bolusing. Right. And then they've heard us talk about like bolusing for donuts and stuff like that. And I thought maybe just taking a pause here in the middle of making bolus for episodes, we could talk more about why that is so.
- [03:19]
B
Sure.
- [03:20]
A
Are you good with that?
- [03:21]
B
Yeah, I know that's kind of fun.
- [03:23]
A
Okay, well, I knew you'd find it kind of fun. And I want to be clear to everybody, this is a fact finding mission for me because I mean, Jenny's got the background to talk about this. I don't fundamentally understand all this. I know I don't want processed foods and I've heard the word ultra processed and I'm going to try to break up the difference. So I, I just want to start there, like the difference between processed and ultra processed. And I'm going to ask you for yours and then I'm going to look online while you're talking and try to round up that question and then go to the next one.
- [03:55]
B
Sure. Ultra processed foods compared to unprocessed or for lack of a better word, real food. Right. Is the ultra processed food, Also often called UPFs, just a little acronym, are made from like industrial based ingredients. They've got a lot of additives in things that don't occur in nature. Most often because of the taste profile, most often in order to preserve the product and give it the crunch, the appeal, the taste after it's been sitting in the actual package for questionable amount of time on the shelf. So ultra processed is essentially like making something to eat in a factory. That's kind of how I think about it.
- [04:48]
A
Okay. What it tells me is the difference is mostly about how much the original food has been changed.
- [04:53]
B
Yes.
- [04:54]
A
Okay. Processed foods are foods that have been altered from their original form, usually to make them safer, last longer, or be easier to prepare. The one thing I've noticed about this, because this is not the first time I've looked into this and is that, sorry, there's people working in my house today.
- [05:10]
B
I can't hear anything.
- [05:11]
A
Okay, well, trust me, it's going to get on the recording, I'm pretty sure. So plain yogurts, canned beans, frozen vegetables, rolled oats, cheese, peanut butter with just peanuts and salt, whole grain bread with a short ingredients list. Is what they're talking about as processed food. Ultra processed soda, packaged snack cakes, chips with flavor coatings, candy, instant noodles with seasoning packets, chicken nuggets made from reconstituted meat, sugary breakfast cereals, packaged cookies, many frozen microwave meals and things that say cheese product on them.
- [05:47]
B
I think it's also, you just said two different things about process. Right? You said ultra process, which is more what I defined and processed. Because quite honestly, in today's world we don't live like it's Little House on the Prairie times. Right? So even something like yogurt, which I wouldn't consider a processed food, it is truly because unless you're going to take the milk and make it and you've got a yogurt maker at home, blah blah, blah, and take the time to do it, your yogurt has been processed in order to package it, keep it contained. They use the word safe. It does make it more safe because if they didn't do some of the stuff that they did, even a food that's been minimally processed is going to go bad and you're not going to want to eat it. Okay, Right. So I think it's great that you brought that in because there is a definition difference.
- [06:46]
A
I also started to say and then didn't finish my thought that when You Google or ChatGPT or however you get your information, this thing is going to be leaning towards what the FDA said is okay. What the USDA says is okay. If you press it a little more, it will, you know, like give you more. You'll see later when we get to oil and corn syrup and stuff like that. But anyway, so ultra processed foods are going to have a lot of chemicals in them or preserv, but more specifically preservatives.
- [07:18]
B
But typically preservative, yes, good preservatives. But also things like, I think we've looked it up before, things that are anti caking agents. They don't let the product get all crunchy and gross when it's supposed to be a powder or they help it to retain the crunch and not get soggy again. All of these things that we've learned in industrializing our world have come about because lives have gotten busier. We need something that's quick, easy, fast to actually do. We don't have time to slice up the potato and put it in the food dehydrator or the air fryer to actually make our own potato chips. We want to buy them easy to crunch out of the bag.
- [08:03]
A
I've had this conversation already. I'm having it again with you. But I asked then, like, why should I care about this? And it was interesting because it didn't answer me the way I thought it was going to. I thought it was going to say, like, well, there's additives and preservatives and chemicals. It said more about like that there's a, it's just very low in nutritional value.
- [08:21]
B
Yes.
- [08:22]
A
And high intake is linked to chronic disease. But it's more about the, the flavor and the salt, sugar, fat mix that, that slurry they make then spread on your Doritos or wherever they, Wherever it goes. Right?
- [08:39]
B
Yes.
- [08:40]
A
It's a perfect blend of the things that your body desires.
- [08:44]
B
100%.
- [08:45]
A
Right? Right.
- [08:46]
B
They have hit it. I can't remember the name of the book, but years ago there was a gentleman who wrote a book all about this. It was all about the food in quote unquote, food industry learning to capitalize on fat, sugar and salt and how to combine them from a chemical structure that it hits your taste bud the way that people want it to. And then it hits the brain signals that say, yes, take another, yes, take another, keep coming back for it. And they've, they've figured it out. I mean, they are absolute like chemical geniuses in terms of packing a whole bunch that no human body needs in it.
- [09:29]
A
So I kind of, then I picked around, I was like, why would someone do this? So I tried to, like, I acted naive for a second. I was like, why, if I was making food, why would I do this? The answer back was higher margin products, longer shelf life, less waste. It creates repeat buying because it's hyper palatable. And it's also very repeatable. So you know that when you buy the chip, it's going to taste the same time after time after time, like it's there waiting for you. And you know what you're going to get when you get it. It talked a little bit about the addictiveness. Not as much like drugs, but more about just like repeat consumption. Like the idea of. Because I said, I was like, well, I must be able to eat some of this without it hurting me. Like, can my body process canola oil? And you know, it said, yeah, your body can process canola oil. It can process, sure, yeah, yeah. But then it becomes more about, it's not about having a potato chip, it's about having a bag of potato chips. And it's not even about having a bag of potato chips. It's about having 50 bags of potato chips. Right. Like over a year or Two, Like, I don't even know how to quantify that. Like, I wonder how many bags of potato chips a person eats in a year. It could be probably more than.
- [10:34]
B
I think it could be a lot. And I think that that also the consideration of, I mean, the word addiction is correct to use here.
- [10:44]
A
Okay.
- [10:45]
B
Not in the sense like alcohol or drugs or whatever. But honestly, if we imagine that the ultra processed foods are similar in effect over a long period of time on our internal health, on our vessels, on our nerves, quite honestly, right on every little cell in our body that's trying to make energy the right way, they become addictive. And so, I mean, is it Pringles? It's. Once you pop, you can't stop. Yeah, right.
- [11:16]
A
So salty.
- [11:17]
B
It's salty, it's crunchy, it's got all of the hit points that you want. And you don't consider the calorie that you end up taking in with a product that's mostly, it's like air and you eat it and you take another one, and you take another one, it's very easy to probably eat half a can of them without realizing, and then you've ended up with 600 calories worth of, you're still hungry and then you go to something else. Whereas had you sat down to a 600 calorie meal, that's truly real, mostly not high processed food, right, you are going to have a fullness, satiety factor in the aftermath of a meal. You're going to have a wealth of nutrients, you're going to have all of the macronutrients, you're just going to have better for your body as well as that feeling of, I ate a meal and I am full, I'm satisfied.
- [12:14]
A
So I asked the question next and I have, you know, I have this experience, so I know this is true, and I almost resist saying this out loud, but I've been on a GLP now for like three years. I can eat poorly for days at a time now and not gain weight. So that's a little bit of gives with one hand, takes away with the other kind of a situation. Because you have to, like thoughtfully, anybody who's on a GLP who's trying to do what they're supposed to be doing is always telling themselves, I gotta take in a bunch of protein, I gotta keep moving. But like, I need chicken, I need beef, I need, I need protein. Protein, eggs. Like, I think about that all the time. And by the way, that has not been easy lately, as four steaks at Costco have gone from 40 to $90 in like the last like three months. It's really crazy. Wow. So I'm trying to be aware of that while we're talking about this. The food is getting like, very expensive, but yet. So I said, like, why is that? And it said well beyond. Like, at first it was funny because at first it ants. I said, why would GLPs, why would GLP stop me from gaining weight from eating ultra when I eat ultra processed foods? And the first answer that came back was like, oh, well, it, you know, satiety, it makes you not as hungry, so you don't eat as much. And I said, no, that is not what's happening. Like, I was like, I can eat as much as I, I know how to eat through a GLP at this point. Like, I understand how to like manipulate the whole thing, even if I eat that stuff and in excess, even why don't I gain weight? And it started talking about insulin and slowing gastric emptying and kind of the ways my body's manipulating it. And then I said, well then, are ultra processed foods the problem or the way my body works the problem? It thought the ultra processed foods were the problem, by the way. I was just like, maybe we haven't, maybe we haven't evolved enough yet. I'm not a historian, but the way food's made now is obviously first about money. This is the next thing that obviously is upsetting you. Look into all the companies that own all of the different things. Pepsi and Coke, for example, own a ton of companies that make food, right? Okay, they're trying to make money, but they're also trying to feed billions more people than used to be standing on the planet. So I understand that even. Right. But I just, it gives me the same feeling and I'll be brief here because I know I've probably said this before in the podcast, but when I caught my little brother smoking when he was a teenager, I said, if I was you, I'd think about the eight rich guys sitting around a table laughing that you bought those cigarettes and that they're rich because of it. And I bet you none of them smoke. And so I do feel that way about a lot of this food sometimes. The Dexcom G7 is sponsoring this episode of the Juicebox podcast and it features a lightning fast 30 minute warmup time that's right from the time you put on the Dexcom G7 till the time you're getting readings. 30 minutes, that's pretty great. It also has a 12 hour grace period, so you can swap your sensor when it's convenient for you. All that on top of it being small, accurate, incredibly wearable and light. These things, in my opinion, make the Dexcom G7 a no brainer. The Dexcom G7 comes with way more than just this. Up to 10 people can follow you. You can use it with type 1, type 2, or gestational diabetes. It's covered by all sorts of insurances and this might be the best part. It might be the best part. Alerts and alarms that are customizable so that you can be alerted at the levels that make sense to you. Dexcom.com juicebox links in the show notes links@juiceboxpodcast.com to Dexcom and all the sponsors when you use my links, you're supporting the production of the podcast and helping to keep it free and plentiful. Today's episode is brought to you by Omnipod. We talk a lot about ways to lower your A1C on this podcast. Did you know that the Omnipod 5 was shown to lower A1C? That's right. Omnipod 5 is a tube free automated insulin delivery system and it was shown to significantly improve A1C and time and range for people with type 1 diabetes when they switched from daily injections. My daughter is about to turn 21 years old and she has been wearing an Omnipod every day since she was four. It has been a friend to our family and I think it could be a friend to yours. If you're ready to try Omnipod 5 for yourself or your family, use my link now to get started. Omnipod.com juicebox get that free Omnipod 5 starter kit today. Terms and conditions apply. Eligibility may vary. Full terms and conditions can be found@ omnipod.com juicebox and what goes along with
- [17:04]
B
it, if you're thinking that way, is if you can wrap your mind around that you're probably the person that's going to start to make changes. You're the person. As you said before, how many bags of potato chips could somebody possibly eat? And to somebody who has a mindset of occasional in their habits, it's much easier for them to say, even without a GLP or anything else that affects satiety, it's easier for them to say, I'm going to take a handful and that's what I have on my plate and I don't need to go back for more. There's something in kind of the the way that we end up learning and thinking about food intake over time that Is also really hard to navigate. Thus, an interesting reason that GLPs seem to work for a lot of people who had no ability to control before is it brings in, you know, we've heard it many times called food noise. It brings in the ability to control that food noise. It almost brings recognition of how much you've eaten or what you've eaten. Even if it isn't an apple, you're still eating ultra high processed food. It brings in a little bit more recognition of portion.
- [18:21]
A
Yeah.
- [18:22]
B
Then you may have otherwise had. And then the idea of looking at all the foods in a store that come in a package and seeing the brand name on that package has come from, as you just said, a big corporation that has figured out fat, salt and sugar. They figured it out.
- [18:42]
A
I would just tell you, be insulted that somebody's taking advantage of you like that to take you, take your money from you with regard for what it's going to do to your health.
- [18:49]
B
Right.
- [18:49]
A
I do wonder, as you were talking, I thought, I wonder if food, because food noise is a, is a trendy thing to say right now. Right?
- [18:56]
B
It is.
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A
But did it exist 500 years ago?
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B
I don't.
- [19:01]
A
Or did people just call that hunger or like, you know what I mean? Or like. Or has the processing of the food done something to us that makes it so that there's this like background noise of I don't know. Or is it just a thing that like, you know, people say nowadays? Like, you know, I think it's a
- [19:20]
B
combination of those things we have. If you take 500 years ago, okay, gosh, that was a long time ago. Right.
- [19:31]
A
That's six of my lives. Hopefully if I make it to 80, which by the way, I've been thinking about a lot lately. I don't, don't do that. By the way, the actuarial table says I have like 1400 weekends left, so. Oh, don't look into that.
- [19:44]
B
I won't be looking at that at all.
- [19:47]
A
No.
- [19:47]
B
I was gonna say, like it struck me something you said just before about 1, we have a lot of people on the planet to feed comparative to 500 years ago. The second piece of that is we are no longer the majority of people on the planet are no longer in a realm of understanding agriculture in order to actually support their family. Right. I mean I have a lovely garden, but would it 100% support our four person family? No, by no means. I have to go to the grocery store. Right. And so therein food is widely available now comparative to 500 years ago. And it was much more the true again, hunter gatherer type of kind of idea. I have to do something to get my food. I'm going to make the most out of the food that I get. I'm going to preserve it, I'm going to pack it away, I'm going to do all of these things through the course of the year. We also now have strawberries in December when they would not grow on the ground outside my house. Right. So we have the advantage of a wealth of whatever type of food. Unprocessed, processed.
- [21:02]
A
Yeah.
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B
And we've taken away the hunger cues in a way because it becomes so normal to just have food present at every, every occasion that you end up coming to. There is always, who's going to bring the donuts, who's going to bring the muffins, who's going to bring the bars or whatever. It's going to be right.
- [21:24]
A
My wife said to me last night, do you want to go watch TV before we go to bed? And I said, sure. It's like 9:30, 10 o'. Clock. And I thought, oh, I gotta get a drink to take with me. And then I stopped and I went, why am I doing that? I'm like, it's 9:30, I'm good. I've drank as much as I'm gonna drink today. What am I drinking something for? Like, Like I actually, I actually thought that I was like, why am I gonna. So I thought, well, I'll bring water with me just in case. But like, I was thinking of like something else. And then I was like, what am I doing? Let me say this about. I don't. Again, I'm not a historian. Right. But isn't it interesting that people used to have way more kids? Like people would pumping kids out forever. And if you're. And by the way, if you blew your lady up making kids, you'd grab another lady and start pumping them out with her too. Like. So you're making you. You know what happened? Those ladies didn't. They didn't live very long.
- [22:13]
B
Neither did men. Honestly.
- [22:14]
A
No. Well, what you would do, Jen, I don't know if you know, this is your wife, you, you had her pregnant so many times she just explode or something. And then like then you'd go find. I don't think so, I don't technically how it happens. But then like then you go find some lady whose husband got run over by a horse and you're like, hey, come watch my kids and I'll pay for yours and why don't we make five more While we're at it. And. But then those people, they died more frequently. They went hungry, they got sick sooner. So many more people were being made back then, I bet, than are being made now. But we retain them so much better now.
- [22:44]
B
Yes.
- [22:45]
A
You know, like not for. And it is really kind of a. I want to say it is kind of a miracle that people live as long as they do now. And it's got a lot to do with the access to food and shelter and et cetera. But man, we could be. We could be doing it better. Let me pivot here to people with type 1 diabetes for a second. Unless you have something you want to
- [23:01]
B
say, I wonder if you're going to bring up the same thing I was going to bring up, but go, this
- [23:05]
A
would be crazy if you do that. I wanted to talk about Amolin. Is that what you were. Because if that was you're going to say then we should really get married because would have been crazy in a way.
- [23:17]
B
Not Amlin directly, but my point was as we were just talking about availability of food and what kind of boils down to is like hunger cues, as you mentioned. Right.
- [23:27]
A
Okay.
- [23:28]
B
Ian's ago, you did when you were hungry, your body was absolutely signaling to you. It's time to take something in. Or, gosh, it's lunchtime. Mom's calling us in from the field. It's time to actually eat something in between. There is not something called a snack. Yeah, like snack has become such a very now day type of thing to. I mean snacks in the car for kids traveling 10 minutes across the city because they can't stand it without a snack. Like. Right.
- [23:56]
A
So no, I mean, yeah, there's food. There's literally food everywhere.
- [24:00]
B
Food everywhere. My point though for type 1 diabetes or diabetes in general is that I'm trying to think how to say it. We all have a disordered way of thinking about food.
- [24:12]
A
Okay.
- [24:12]
B
We are. We don't all have eating disorders, but because of the nature, excuse me, of how we have to manage blood sugar, it includes the hormone insulin, our body doesn't make it the right way in response to something happening that we take in. So we have to cognitively pay attention to insulin food intake and we have now navigated food has to come in because I have to take my insulin. Right. And it has taken away for I don't know how many people. Over and over I hear people comment, I'm not. I don't feel hunger anymore. I eat because I think it's time to eat. But I don't really have hunger cues most of the time. And that's a disjointed way of considering why you should put food in your body as a basic need. Right.
- [25:07]
A
You hear that from a lot of people with type 1 diabetes, ladies?
- [25:10]
B
Absolutely, 100% that the food hunger cues are gone.
- [25:17]
A
Almost Arden all the time, she's like, I'm, I'm hungry. I need to eat. But she's like, I don't, like, I don't crave anything. Or, and that's with or without?
- [25:29]
B
Yeah, it's, it's more. It's not so much not being hungry. It's almost like the hunger cues, our. They're not right. You said Arden kind of just is. I could nibble on something, like, all the time. Right. And that's, that's not right. Like, our body, once we sit and eat something, should feel satisfied and we shouldn't feel like we could grab something again from the cupboard. So I just wanted to throw that in.
- [25:56]
A
I would imagine too, that in a, in a previous, like, time line, you were eating to fuel, literally to fuel yourself, because you were going to go keep doing something aggressively, probably active, and then come, like you said, come in from the field, eat again, then get the hell back out there and do it again, and then come in and eat, and then go to bed and then get the hell up and eat and do it again, like that kind of thing. And I mean, my life is certainly.
- [26:20]
B
We don't live like that.
- [26:21]
A
I mean, you don't live like that. You. But you add exercise to it to like, almost to like, I guess you're, you're pretending you're in a field by running around and lifting things and stuff like that. I, I try very hard not to do that. Back to amylin. Make sure this is right. In someone with type 1 diabetes, beta cells release insulin and amylon together at meals. Amylin helps with three big things, slows gastric emptying, suppresses inappropriate post meal glucagon, and increases satiety through central signaling. In type 1 because the beta cells are damaged, amylin is also deficient, not just the insulin. Is that correct?
- [26:57]
B
That is correct.
- [26:58]
A
Okay, so practically it says food may leave your stomach faster, fullness signals may be weaker post meal, glucose rises, may rise faster, and it can create a weird cycle of eat less and less, I'm satisfied less being satisfied signaling. So you still feel hungry and snack more.
- [27:17]
B
Right. Which kind of goes along with my consideration of, again, listening to so many people over and over, it's like they don't really have the right hunger signaling. Because I mean until Simlin, which is a created Amlin product came out years ago and was never really catch on. Well, it really never caught on. And a big piece of the reason is because it did really require a good practitioner to help the person figure out how to use it well for them. This is a finicky. It's definitely a finicky. It wasn't easy to dose, it was not easy to use.
- [28:00]
A
Okay.
- [28:01]
B
But it gives as you, you know, just gave the whole definition about it. Absolutely gives the reasoning as to why we have such ineffective cues.
- [28:12]
A
Yeah, I just interviewed like a 23 year old girl the other day and she's like, I just went down the rabbit hole of amylin and I didn't realize any of this. She's just, you know, she's had diabetes and she was like 17 or 18 and she's like, I am hungry constantly. Like, you know, I'm just always hungry and never feel full and like the whole thing. And she's like, I'm gaining weight now. So they put her on a GL. I mean GLPs are gonna probably help a lot of people with type 1. With this I would, I would imagine pivoting back. I asked some questions that I wanted the answers to, like how does cornstarch get made? Because I feel like understanding how it gets made or you know, and then how they use it to make high fructose corn syrup. Because I, I'm like, I don't really know. So do you know how high fructose corn syrup gets made?
- [29:01]
B
Well, I know that corn syrup and high fructose corn syrup are slightly different. I know that they're derivatives of corn starch which comes from corn. I don't know that I know the process of it. I would expect that. I didn't either do some type of pulling of the starchy sugary through some hydration process. They probably use some type of enzyme to pull things out further, I would expect. I'm just thinking like food science, what I learned eons ago.
- [29:40]
A
I love watching you do this because this reminds me of the time we tested out the bolus estimator and I was like, Jenny's getting this exactly right. Yeah. Yeah. Hey. Okay, you start with corn. Corn. Corn kernels are milled into to separate out the starch from the protein, the fiber and the oil.
- [29:57]
B
Okay.
- [29:58]
A
Then you turn the starch into glucose. Cornstarch is a long chain of glucose molecules. Manufacturers break that starch down with enzymes. So this typical sequence would be starch Slurry. By the way, every time I hear the word slurry, I think I should do better for myself. Starch slurry is prepared. Alpha amalase starts chopping the starch into shorter chains. Oh, here we go. Gluca gluco amylase breaks those chains further into mostly glucose. At this point you basically have corn syrup, which is mostly glucose. Then you have to convert some of the glucose into fructose. So now here comes the high fructose part. It says the syrup is passed over an enzyme called glucose isomeris. That enzyme rearranges some glucose molecules into fructose. This does not convert all of it. A common first product is at around 42% fructose. The rest is still mostly glucose at that point. That's often called HFCS 42 in Jesus. If you need a higher level of fructose needed, the manufacturer wants it sweeter. For example, they can separate and concentrate the fructose rich portion. Often use processing like chromotopographic separation. And that can produce a much higher fructose stream such as HFCS90. Now we're almost done. They blend the streams together to get a commercial product they want. Common versions are HFCS 42, which is often used in baked goods, processed foods and some beverages. Then there's HFCS55, common in soft drinks, and HFCS90, usually not used directly much. Mostly used to blend into other HFCs grades. Then they filter it, purify it, adjust it for concentration, store and ship it as liquid sweetener. The liquid form is one reason the industry likes it, because it's easy to pump, blend and handle in large scale food production. Why do they manufacture it this way? It's cheap, stable, easy to transport in liquid systems, and sweet enough for beverages and packaged foods.
- [32:06]
B
Can I ask, so the numbers behind those is that the percentage looks like.
- [32:14]
A
Oh, of the. Oh yeah. Because the first one is 42%. They call it 42, 55 and 90. Oh, look at you, look at you paying attention.
- [32:23]
B
But you would have never thought that it's gotta be a percentage of the amount. And that's the reason that it's better in one product. I won't even use the word food. It's better in one product compared to another. And so if we break this down for anybody to understand, quite honestly, the whole process that you just went through, that is that's so much chemical engineering
- [32:55]
A
and processing and reprocessing and heating, just
- [32:59]
B
heating and processing and pulling it through and adding, like adding all of These things that weren't meant to be. Like I pull an apple off of the tree, man. And that tree did everything that the universe was meant for the tree to do. There was no engineering.
- [33:15]
A
It says here table sugar and HF high fructose corn syrup wind up in pretty similar places chemically. But they start differently, are built differently, and are handled differently. In manufacturing, sucrose is a single molecule made of one glucose, one fructose. These two sugars are bonded together. They usually come from sugar cane or sugar beets. They crush the cane or slice the beets, extract the sugar rich juice, clean and filter it, evaporate off the water, crystallize the sucrose, separate crystals from syrup, dry and refined. That's how they make. That's how sugar is made. I wonder if we can find out the original ingredients in Coke.
- [33:54]
B
Oh, that would be curious.
- [33:56]
A
I wonder if we can find out what that is, because I'm going to guess it's water sugar coloring. Wait, this probably would expect caramel color also. I think cocaine by the way. But that's not the point of this. It's not working.
- [34:12]
B
Is that a myth that used to have it in there? I, I feel like that's a myth.
- [34:16]
A
But the original Coca Cola was an 1886 thing. Soda foundation syrup created by John Pemberton. Thanks, John. The company does not publicly disclose the exact formula, but its own history confirms the early drink was a syrup mix with carbonated water named for the cocoa leaf and cola nut sugar water, caramel for color. That's what I couldn't think of. Cocoa leaf extract, cola nut extract. That's where the caffeine comes from. Citric acid, lime juice, vanilla flavored oils, spices. Often described in later reconstruction formulas as things like orange, lemon, cinnamon, coriander, nutmeg oils. Huh, that doesn't seem so bad. Oh, two important historical notes. Yes, the earliest Coca Cola did contain cocaine because coca leaf extract at the time still carried cocaine alkaloids. That was later removed. The company name still reflects the original cocoa and cola ingredients radiance. How about that? Is that where cola came from? Is that why? Because like in your part of the woods, what do they call it? Pop, right? Or am I wrong?
- [35:23]
B
That's more. It's honestly pop is more like Illinois.
- [35:29]
A
There are parts of the world where you order a pop and then you have to tell them what one. Like you say I just want a pop and then they look at you, go sprite. Did you know that? I didn't know that.
- [35:38]
B
Yeah.
- [35:39]
A
I would never say that. I'd be like, we call it.
- [35:42]
B
We call it soda. But I. Yeah, okay.
- [35:44]
A
All right, hold on. Back to my list. Do we have time? So we can't go into all the things I looked up, like how canola is produced. Crushed seeds, heat extract, oil, refine, bleach, deodorize, bleach, rape. The rapeseed oil actually did start out as. As a motor lubricant and then they adjusted it so that you can eat it. Lucky you. But then again, I said, are they healthy? And they said they are safe in regulated amounts. That doesn't seem like yes to me, by the way, when that's the answer. They don't add health benefits at all. So moderation is going to be.
- [36:28]
B
In fact, they're often, often and maybe. You said the difference between the type of omegas that's present. Right. Most of the seed oils and things that we're talking about have a much higher percent of the Omega 6 comparative to the Omega 3s, which are more from a cardiovascular benefit standpoint and anti inflammation and et cetera, et cetera.
- [36:49]
A
And as you said in the past, things get fortified all the time because when they process, they strip out all the nutrients, then they gotta throw something back into it. So you're not just eating a filler. I did look a little bit into some of the list of ingredients. You should look them up yourselves. I looked into the companies that own other things. I don't want to dig too far down a rabbit hole or feel political for people, but like Nestle, Pepsi, Coke, all are also invested in heavily by places like BlackRock, Vanguard and, you know, the S P 500 in general. So, yeah, money. People need those things to make money and they need you to buy more and so on and so forth, you
- [37:35]
B
know, and they have no interest in
- [37:37]
A
your health, I don't believe. Yeah, yeah. And even if they did, I would imagine they could just buy a couple of hospitals and then get your money on the back end, too.
- [37:48]
B
There you go.
- [37:49]
A
Yeah, yeah. I'll take your money for the soda and then I'll take your money for the. For the health. The health. Things that happen to you afterwards, they could get you coming and going, as they say. They. Anybody who's ever seen an 80s movie, just remember the first hit's always free and then after that you're on the corner. I almost said paying with your. Forget what I was saying, but I was gonna say you're paying with your. Then at the end. But I guess it's probably. That's how it Gets ya, Jenny. Yeah, it's pretty. Right?
- [38:18]
B
There you go.
- [38:19]
A
Anything I left out of this little chat that you'd like to add?
- [38:23]
B
Oh, we could go probably on for three more hours.
- [38:27]
A
I honestly think so. Yeah. I mean, you could dig into. Listen again, Jenny's got the background, but I honestly, just so you know where this episode came from, it's just something I was thinking about and I got up one morning and turned on my chatgpt and started talking to it and I was like, explain this to me, explain that to me. And I just kept asking a bunch of questions and then at the end I said, hey, put all my questions in a list because I think I'm going to use them to make a podcast.
- [38:56]
B
No, it is very much like a rabbit hole, quite honestly.
- [39:00]
A
Yeah, yeah, you can get lost really quickly.
- [39:02]
B
You can.
- [39:03]
A
Yeah. So, I mean, in the end around diabetes, let's fold it up like this, right. The more processed foods you're using, the more fillers, the more emulsifiers, the, the more shelf stabilizing chemicals, the harder this stuff's going to be to bolus for, probably. And because it's so broken down, your body's going to grab that sugar out of it so quickly, it's going to shoot your blood sugar up so fast. So if that's. If you're wondering why cereal makes your blood sugar shoot up like that, like this is. This is kind of the basis of why. So you are. Yeah, I would say take your time and if you're interested, you know, go look it up a little bit and read through it and find out where I was right and where I was wrong and what you care about.
- [39:46]
B
And even then, as you know, kind of an end note what you learn. Take a look. Take a look at your own intake, your own grocery list and choose maybe one or two pieces that you can change that you can look at differently and say, well, we could do this instead of doing this. I could whole make that by using spices instead of using the packet in this product. Right. I mean, there are a lot of changes that are not with again, the cost of food today being what it is. I understand entirely. I have a family to feed as well. But there are some things that are honestly more cost effective. When you really start breaking it down,
- [40:29]
A
it becomes so much about time. I've even seen my, my wife has come home and been like, I got this packet of sauce to put on chicken and I'm like, why don't you just kill us all? Wouldn't it be quicker to smother us with a pillow. Kelly, a couple of things. A, she's like, I liked it. I had it once and it tasted good. And I'm like, okay, well, they got her there, you know. And then B, she's like, it's easy. You fry up the chicken and then you dump it on and you cook it for eight more minutes and it's finished and I'm working and you're working and blah, blah, blah. And it is. I mean, it's not. Is the rest of it's not lost to me. But a lot like talking about the diabetes. Like, I think we can discuss the truth behind this.
- [41:11]
B
Yes.
- [41:12]
A
And not be insulting people at the same time. Like, you know, I. If you can't afford it or you don't have the time or I'm not shaming you about it, but you still should understand what's happening, you know?
- [41:22]
B
Right.
- [41:22]
A
Yeah. National estimates 55% of calories Americans consume come from ultra processed food. 55% of your calories. That's crazy. Yeah. Yeah. All right. This is going to make me sad if we keep going. I'm going to stop now. Thank you, Jenny. Have a nice weekend.
- [41:38]
B
Yeah, of course. You too.
- [41:39]
A
Bye. This episode of the Juice Box podcast is sponsored by Omnipod5. Omnipod5 is a tube free automated insulin delivery system that's been shown to significantly improve A1C and time and range for people with type 1 diabetes when they've switched from daily injections. Learn more and get started today@ omnipod.com juicebox at my link. You can get a free starter kit right now. Terms and conditions apply. Eligibility may vary. Full terms and conditions can be found@ omnipod.com SL Juicebox Today's episode of the Juice Box podcast is sponsored by the Dexcom G7. And the Dexcom G7 warms up in just 30 minutes. Check it out now@dexcom.com juicebox okay, well, here we are at the end of the episode. You're still with me. Thank you. I really do appreciate that. What else could you do for me? Why don't you tell a friend about the show or leave a five star review. Maybe you could make sure you're following or subscribed in your podcast app. Go to YouTube and follow me or Instagram TikTok. Oh, gosh. Here's one. Make sure you're following the podcast in the private Facebook group as well as the public Facebook page. You don't want to miss, please. Do you not know about the private group? You have to join the private group. As of this recording, it has 74,000 members. They're active talking about diabetes. Whatever you need to know, there's a conversation happening in there right now and I'm there all the time. Tag me, I'll say hi. My Diabetes Pro Tip series is about cutting through the clutter of diabetes management to give you the straightforward, practical insights that truly make a difference. This series is all about mastering the fundamentals, whether it's the basics of insulin dosing adjustments or everyday management strategies that will empower you to take control. I'm joined by Jenny Smith, who is a diabetes educator with over 35 years of personal experience, and we break down complex concepts into simple, actionable tips. The Diabetes Pro Tip Series runs between episode 1000 and 1025 in your podcast player, or you can listen to it@juiceboxpodcast.com by going up into the menu. Have a podcast? Want it to sound fantastic? Wrongwayrecording. Com.