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In our continuing conversations with Naomi Whittle, Paula learns from Naomi about searching for good fats. Naomi discusses with Paula how sugar and fats are burned in the body and effects they have.
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hey y'all welcome to what's cooking with
0:02
Paula Deen today I am back here with
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Naomi Whittle and she is helping me to
0:11
understand to look for those good fats
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get rid of those bad fats so I was on
0:21
the right track what and I know me when
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I got rid of everything white for me to
0:26
lose that initial but now I need to
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learn how to really take advantage of
0:34
all the good fats because our bodies are
0:38
a miraculous machine so miraculous and
0:44
and what we were talking about is our
0:46
bodies either are burning sugar as the
0:50
source of our fuel or were burning fat
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as a source of our fuel and if you think
0:56
about it this way and and you could use
0:59
an analogy so if we have a fireplace and
1:02
we have wood on that fire and that's
1:04
like when that burns the fire makes
1:07
smoke and and it's a dirty burn that's
1:11
like what sugar is when we use it to
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burn for our fuel and it creates
1:16
inflammation and it creates free radical
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damage there's a lot of implication from
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using sugar as our source of fuel and
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plus it runs out very quickly so we have
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to keep getting more keep eating it yes
1:30
when you use fat it's completely
1:33
different it burns very clean it's like
1:36
using a gas stove that has a clean fuel
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it doesn't create the inflammation in
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the body and it actually utilizes the
1:45
fat that's stored up inside of our body
1:48
we have a hundred thousand fat cells in
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our body that just want to get tax
1:54
income mower no no no just gonna use
1:58
that back and that's what we do when we
2:01
use when our body gets used to saying
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okay I'm gonna use fat and a fat bomb
2:06
helps us do that versus sugar for fuel
2:08
so sugar really is bad for
2:12
yeah and it's and it's hard in our
2:14
country because when Eisenhower had his
2:18
heart attack in 1955 the entire country
2:23
associated that heart attack with with
2:26
saturated fats uh-huh and so the food
2:29
industry basically went to low fat and
2:32
no fat and replaced the fat the good
2:36
fats that we were cooking you know we
2:38
were cooking our eggs and butter in the
2:40
morning frying them up and eating bacon
2:42
and things like that is the average
2:44
American breakfast and we replaced all
2:46
of that fat with sugar and that's what
2:49
the food industry did and now we realize
2:52
you know more than half of our country
2:55
is either overweight or obese we have
2:58
our time any news not Vivi's half of our
3:00
country is either pre diabetic we're
3:02
like you're saying right so what are we
3:05
doing wrong and it's all about we just
3:08
didn't know better it was all about the
3:10
sugar and we have to go back to the way
3:12
your grandmother and taught us to do
3:15
things you know when my doctor when when
3:18
I went to the doctor I go every six
3:21
months and when I went in and she said
3:24
Paula you're diabetic I didn't believe
3:27
her right because nobody in my family
3:29
was diabetic my grandmothers weren't my
3:33
well my mother and father died very
3:35
young but they weren't you know I'd have
3:38
no like diabetic except for a great-aunt
3:46
so that that was the only one and I
3:50
really got a lot of heat yes for for
3:56
getting diabetes like I had a choice I
3:59
didn't want it but I understand there's
4:02
many other things that contribute to
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diabetes like stress yes and age and
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genetics you know there's a there's a
4:11
lot of things that can encourage
4:13
diabetes and of course lifestyle and
4:16
your lack of exercise but
4:25
I've been lucky I my body really
4:29
responded to my medication so I mean
4:33
like my a1c is like five point six now
4:38
mm-hmm I think I think that's what it
4:40
was so you know I'm fortunate there but
4:44
I feel like I could almost get it down
4:46
if I'll take that sugar away absolutely
4:50
and if you if you start your day with
4:53
fat versus carbohydrates and that's the
4:59
time of the day when our insulin you
5:02
know really can spike in and there can
5:04
be so many more issues and it's about
5:07
timing and then you also think what can
5:10
happen to the blood sugar when you feed
5:12
your body the good fat as fuel what that
5:15
can do just by changing timing around
5:20
when you do things yes so how about
5:23
yogurts and things like that I'm a huge
5:26
fan of yogurts of course you want to
5:30
look for you want to turn it around and
5:33
see how much sugar is in there because
5:35
yogurt is a place where tons of sugar is
5:38
hidden but if you can get a plain yogurt
5:41
and use that No okay well sweet we got a
5:48
quick break but when we get back I want
5:51
you to tell me how I can fix up that
5:53
plain yogurt I'm really not the right
5:57
person to talk about yogurt but you know
5:59
what I add to yogurt you're gonna be so
6:01
gross that I have sauerkraut because I
6:05
know I told you I shouldn't have said it
6:07
I do and I love our crowd and yogurt
6:11
because yogurt is filled with so many
6:13
prebiotics and probiotics and sauerkraut
6:16
is that a main the plain yogurt yes oh
6:22
just had it two days ago sorry
6:27
oh well so ok somebody's got a bomb at
6:31
sauerkraut ok so let's talk about yogurt
6:43
[Laughter]
6:47
the space that you live in really
6:50
affects the way you feel so my first
6:53
recommendation is start by updating your
6:56
window treatments with Smith & Noble
6:58
Smith & Nobles beautiful handcrafted
7:00
blinds drapes shades and shutters are
7:03
custom made just for you and they offer
7:05
different service options to fit your
7:08
needs
7:08
to get started today contact Smith &
7:11
Noble to get my special limited time
7:13
offer 25% off on your window treatments
7:17
plus free design consultation create a
7:20
space that you're gonna love but details
7:24
about my special offer go to Smith &
7:26
noble.com slash Paula that Smith &
7:30
noble.com slash Paula or call one eight
7:34
hundred six five nine 3300 that's one
7:38
eight hundred six five nine 3300 so
7:46
welcome back to what's cooking with
7:47
Paula Deen today naomi was just telling
7:51
me something she likes for breakfast on
7:53
a plain yogurt with sauerkraut now you
7:57
know I got to try and convince myself it
8:01
tastes like a baked potato with sour
8:03
cream Minnie I think I can do that but
8:06
anyway I want to talk about fat bombs
8:08
real quick like but there's so much I
8:11
want to talk about but so tell me what's
8:13
in those fat bombs so people want yes
8:16
understand so there are a ton of
8:20
varieties that we could make together
8:22
and I just can't wait to do that with
8:25
you the ones that we ate yesterday were
8:29
filled with cream cheese coconut oil
8:33
coconut cream as well I'm not argue with
8:37
coconut cream so coconut cream
8:41
I grew up in England and we would get
8:44
milk delivered to the front of our door
8:47
we had two babies were little that's so
8:50
cool and I and and we could get the
8:52
silver top the gold top and the gold top
8:55
would have a big thing of cream on the
8:58
top of it from the milk and we would
8:59
scoop that and eat that cream up and
9:02
come out the same way
9:04
coconut actually if you if you take a
9:06
coconut and you make coconut milk there
9:09
is a section that's the cream and it's
9:12
so filled with all of the good fats in
9:15
it so you add coconut cream this this
9:18
recipe has some lemon zest some lemon as
9:21
well but you're really getting in all of
9:23
India isn't stevia is the sweetener now
9:27
we're sitting here in Savannah Georgia
9:30
where would we get coconut cream here so
9:33
I would have to look there are a lot of
9:36
brands that you could find it in your
9:38
grocery store like Kroger's where you
9:42
actually see it's like a small creamer
9:44
and it's called coconut cream so I think
9:46
it would be like in the can milk section
9:50
dealing it would be in the section where
9:52
the coconut milk is or the regular milk
9:56
or a French or a refrigerated section
9:58
okay and it's called coconut cream
10:01
exactly well I'm gonna check that out
10:03
all right
10:05
those fat moms y'all they are so good
10:07
all right so let's talk about cheating
10:11
perfect you know we're all gonna cheat
10:16
and eat something that we shouldn't and
10:18
we know that but what happens then I
10:24
love that you asked that question
10:25
because we try so hard in this country
10:30
to do everything right right like we're
10:33
told okay take the salt out take the fat
10:37
out do this which reduce your calories
10:39
your you know it's a constant situation
10:44
where we're always trying to improve and
10:46
do things in a better way and my belief
10:49
is none of that is what matters
10:52
and if we can just help our bodies and
10:55
it could take a couple of weeks to use
10:58
fat as the preferred fuel so you take
11:02
out the sugar and you start to increase
11:05
the amount of good fat in our diets
11:07
where you get it up to 60 70 % of our
11:11
diet from good fat then our body is used
11:15
to using that as fuel again it takes
11:17
several weeks and once we've gotten
11:20
there we can then start to cheat and we
11:23
can go back and forth one day your body
11:25
wants to cheat and you want to use sugar
11:28
as fuel that's okay because that's like
11:31
moderation which is what you always
11:32
talked about right moderation is so
11:36
important young you know you take a
11:40
couple of bites okay you find out what
11:42
it tastes like
11:43
so you know what it tastes like so
11:45
there's no need to eat the whole cake
11:47
right but when when I took everything
11:51
white out of my kitchen
11:52
I had one cheat day yeah that was some
11:56
Saturday and there was a restaurant out
11:59
hill in the island and they had the most
12:01
incredible cheeseburger rap I would go
12:05
have me a cheeseburger rap every
12:07
Saturday and do not interrupt me while
12:11
I'm eating it I loved Saturdays y'all
12:14
and that to me does not sound like a
12:17
cheat day it sounds like a day on a hand
12:21
I had the rap but you know so you know
12:27
I'm all for having a day where you just
12:30
satisfy all those cravings and that's
12:34
the other thing I love that you
12:35
mentioned cravings because for somebody
12:39
like me I was so addicted to sugar
12:43
it didn't matter I would always be going
12:47
for that sugar no matter what and it is
12:49
it's it's like a massive addiction that
12:52
most of us have it absolutely is gosh I
12:57
could talk to you all day Naomi and
12:59
I hope y'all have enjoyed getting to
13:02
know Naomi there's highly recommend this
13:06
book glow 15 because it it explains so
13:11
much
13:12
and I don't have a science mind so I
13:15
don't even know the right questions to
13:18
ask you but y'all don't check it out
13:23
because I think I'm gonna be seeing a
13:26
lot of miss Naomi oh it's such an honor
13:30
to know that one everything you've been
13:33
teaching us all about the fat is just
13:36
exactly where we're learning the science
13:39
I've got a lot of bruises on my back
13:42
from stones being thrown at me but
13:46
that's alright mm-hmm I just put on my
13:49
big girl panties and I get up I do it
13:52
again the next day thank you now thank
13:55
you so much Paula love y'all y'all have
13:57
a blessed day
13:58
get your fat mom and have a ball the
14:03
space that you live in really affects
14:05
the way you feel so my first
14:07
recommendation is start by updating your
14:11
window treatments with Smith & Noble
14:13
Smith & Nobles beautiful handcrafted
14:15
blinds drapes shades and shutters are
14:18
custom made just for you and they offer
14:20
different service options to fit your
14:22
needs to get started today contact Smith
14:25
& Noble to get my special limited time
14:28
offer 25% off on your window treatments
14:32
plus free design consultation create a
14:35
space that you're gonna love but details
14:39
about my special offer go to Smith &
14:41
noble.com slash Paula that Smith &
14:45
noble.com slash Halle or call one eight
14:49
hundred six five nine 3300 that's one
14:53
eight hundred sixty-five nine thirty
14:55
300
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