Live with Jean-Yves Dionne – January 21, 2021
04:50 - An explanation of a virtual consultation with Jean-Yves Dionne
09:40 - Presentation: Book Good Stress, Bad Stress
12:00 - Can you take too many supplements? Some examples. Each supplement has its purpose.
15:22 - Vitamin D (dose, interrelationship etc.)
16:20 – Jean-Yves never names brands, why?
18:54 – Melatonin (explanations, for whom, how much, also routine for children’s sleep)
23:35 – Liposolubles- Water-soluble (water-soluble or fat-soluble in oil): ADEK)
26:30 - Good Stress, Bad Stress - Why did you write this book? Explanation of stress... chronic stress - exhaustion etc.
30:39 – How do you know you're stressed? How do you sleep? Other symptoms... Sleep - a major symptom of stress
33:52 – Alzheimer's, dementia - Type 3 diabetes, polycystic ovarian syndrome - ovarian diabetes
36:13 – Stress Irritants
38:00 – Link between diet and stress – Adrenaline (crisis, causes)
41:00 – The impact of colorants - e.g. tartrazine (yellow colorant) – food additives – attention deficit disorder
45:00 - Fatigue – Salt (culprit?) Hypertension – hypotension, iodine for whom? Lack of salt (symptoms: fatigue, headache, muscle cramps). One option: iodized salt
53:29 – Oponopono
54:36 – What is Metabolic Syndrome (set of symptoms)?
55:44 – Veganism – the right understanding
57:10 – Vegan – Keto (find the good in everything – keep your critical sense and intelligence – way to coexist)
58:38 – Functional Nutrition – Why?
01:00 – Skin problems – leaky gut – sensitivity – inflammatory reactions
01:04:00 – Webinars (training sessions - public conferences) – List on académie.aphoticaire.ca, already 14 topics. The goal is to make people understand so that they come away with tools they can use themselves.
01:06:20 - Next webinar in two parts: weight loss. An overview, some explanations. January 28 – February 4, 7:30 p.m. Live with questions answered at the end. Documents & references to download which are yours to keep afterward, can be listened to again for 6 months. Price: $58.95 for both.
01:17:10 - Receipts for consultations, yes.
Live with Jean-Yves Dionne – January 28, 2021
04:26 - Good Stress, Bad Stress Book
05:04 - Stress and the link with diet
07:17 - Purpose of the book: to clear up concepts
08:20 – The origin of the pharmacist
10:53 – What is Integrative Health? Toolbox
14:10 – What is functional medicine? A personalized approach.
3:00 PM – Webinar on Weight Gain: Why? What Are the Pitfalls? Reasons, Ways, and Solutions.
19:44 - Self-experimentation is the beginning of understanding
22:29 – Natural products – food, experimentation – practice
24:47 – What is bloating? Nervous system in the intestine (vagus nerve) - Food intolerance - Fermentation
27:30 – Being your own laboratory?
28:59 – Microbiota (constant communication between the microbiota and the intestine, the immune system and the rest of the body)
29:54 – What is a food journal? Observation, an extraordinary tool for self-knowledge.
31:20 – Gluten-free, dairy products, examples, the distinction.
33:50 – Food Combining – What is this concept?
36:52 – Webinar Losing Weight Against All Odds (Weight Loss and Maintaining a Healthy Weight) (académie.aphoticaire.ca) there are many webinars that target something.
39:37 - The body reacts in two ways – even if you don't eat much.
41:00 - What is MCT oil, what is it used for and when to take it?
44:43 – Keto Diet (Fat as an Energy Source) Keto-Veggie? Yes! The principle of revaluing fats in your diet. Modify your diet to improve.
48:14 – The progression of Alzheimer's, vascular dementia – same dynamics as insulin resistance – the proportion
50:23 – A missed opportunity, in terms of education on several aspects: 1st aspect - Vitamin D level in the blood (demonstrated almost everywhere on the planet) dose per kilo X 50. Also suitable for children.
52:14 – Should we trust the dosage suggested for other supplements?
54:00 – Vitamin D deficiency (continued)
56:05 – B12 deficiency in the elderly. After a certain age, validate the level.
56:40 – 2nd aspect – insulin resistance – too much carbohydrate in the diet
58:27 – How to improve your metabolic health? Where are the carbs and how many are there? Nutritional value; net carb content = Carbohydrates minus Fiber. Identify the culprits and replace them. Restrict below 100 grams. (Approx. 30 grams of carbs per ratio). This can be done within all nutritional philosophies. This number is not magic or perfect, always depending on each person's activities etc.
01:01:02 - Be true to your values, be consistent with your physiology.
An hour of happiness!
02:55 – Reconciling the two worlds, his primary goal
04:20 - Information in the media - natural products its specialty - accessible tools - different shared approaches
06:30 – In the book, a beautiful base
08:25 – Weight Loss Webinar: Breaking Out of Schools of Thought, Understanding What We Put on Our Plate, etc. Part 1: Why? Part 2: How? Information on other webinars on the website
10:59 - Mixing things up leads us to question ourselves! Seek compromise.
12:03 – The Coué Method “Today and every day, I am getting better and better”
1:07 p.m. – Type 3 Diabetes
1:30 p.m. – Nutrition adapted to each person – no dogmatic approach that leaves no room for compromise
2:00 PM – A way to have the best of both worlds
3:20 p.m. – Explanations of the different webinars (keto, PMS, menopause, detox, etc.)
18:10 – Jean-Yves wrote an article in a bookzine in 2016
18:39 – Definition of metabolic health (only 12% of Americans have it)
19:12 – Metabolic Health – Covid and Missed Appointments, in Which Sense?
20:35 – The first criterion – vitamin D (explanation of the levels)
23:40 – Vitamin D – Winter (sun)?
24:57 – Vitamin D – Sunscreens?
26:45 – Second criterion: (diabetes, heart disease, obesity) under this it's called insulin resistance. Metabolic syndrome.
27:44 – The 3 macronutrients: carbohydrates (sugar, starch, flour, grains, starchy foods), lipids - fuel (oils, fatty foods, e.g. avocados), proteins (amino acids - building blocks: meats, cheeses, seafood, legumes, nuts and seeds).
30:44 – Biologically, the body does not need carbohydrates; it will produce them itself through the liver. Gluconeogenesis.
31:45 – Vitamin D – to clarify all this
33:35 – Self-treatment – being our own laboratory
35:10 – Musée des Augustines – Old Quebec – local plants
35:42 – Nature doesn’t give bad fats, factories do
36:29 – Carbohydrates 30 grams per meal, explanation.
39:30 – Energy source changed into ignition source – Rethinking your diet based on our current reality.
39:57 – The bliss point (sweet spot between fat, sugar and salt) serves to maintain food addictions.
41:08 – To achieve metabolic health, cutting out sugar is the first step… Conversely, to be able to cut something out, it shouldn’t be forbidden; what can I increase in my plate in quantity and quality so that I don’t need carbohydrates? The whole dietary strategy is based on that…
42:20 - Blood Sugar Levels
43:56 – Keto, what kind of sugar do you take? Explanation of the different sugars.
46:15 – Sweeteners: erythritol, stevia, monk fruit, xylitol
47:54 – Keto – new social phenomenon – return of the food guide pendulum – it’s here to stay, it counterbalances other movements – reflection.
49:40 – We don’t count the vegetables above ground – we have to eat them
50:50 – Processing of beneficial and non-beneficial foods
51:50 – Smoothie: Explanation to complete the other 2 large groups
53:56 – Mixing fruit with something else? A very individual concept. Explanation.
55:14 – Logic does not seek confrontation, it seeks to improve things.
55:35 – Nutritional density for everyone.
56:24 – The logic of combinations, the total amount in the day, the proportions, you have to understand what you're doing, be open-minded. Understand the concept of carbohydrates. They're everywhere.
56:57 - Remove the word keto, as it has too pejorative a connotation - Talk about reducing carbs or low carb. This will be more truthful. An approach where we are conscious of carbs.
57:45 – The logic of eating salad before meals.
58:05 – Summary: To have good metabolic health, you have to cut out carbohydrates. The average Quebecer eats between 300 and 600 grams of carbohydrates per day. You have to start by being aware of where they are and try to reduce them to below 100. Ideally to 30 per meal. So less impact on insulin, on blood sugar. You don't have to cut for the sake of cutting. Add good fats, a source of protein.
59:31 – Aspartame (makes you hungrier)
59:57 – Understanding the principle. Keeping the pleasure. Improving well-being and vitality.
1:00:42 – Carbohydrates are produced by the liver.
1:01:01 – Sources of antioxidants. What they are, their role. A rainbow of varied colors – their importance in nutrition.
1:05:57: Eat a varied, unprocessed diet. Replace carbohydrates with proteins and lipids. Flour – Tricks you can learn to find quality food.
1:10:09 – Finally, the main principles of the webinar Losing Weight Against All Odds, here is an example: one of the pillars for reaching a healthy weight without feeling hungry is to increase the sources of protein at each meal.
To be continued, it’s a date next week!
Live with Jean-Yves Dionne – February 12, 2021
01:52 – Next webinar by Jean-Yves Dionne: Supplements according to Jean-Yves (How to distinguish a good product from a bad one. How to distinguish an indication, is it worth it or not. Depending on where you are, what is relevant to take? My example.) No date yet.
04:01 – One of his roles as a consultant is to be a formulator, a documentalist, an educator. Always the same logic: why put such and such a substance, in what dosage and in such and such a product? That's the why behind it.
04:39 - Let's get back to vitamin D.
09:00 – Is it dangerous? Excess vitamins? Natural products are well indicated. (Dosage, blood levels, volume of distribution 50 IU X weight in kilos, scientific references).
4:17 PM – Metabolic Health. (1.5-hour consultation with a comprehensive plan, webinars, articles, etc.)
17:09 – Second factor of metabolic syndrome. Reduce the relationship with sugar, not just processed sugar (bread, potatoes, fruits, starches, rice, grains). Focus on physiological needs; a certain amount of protein, lipids and the body can manufacture carbohydrates. Drift for about forty years The contemporary North American error, since 1970, we see an epidemic of obesity, diabetes, metabolic disease.
18:43 – Insulin resistance – signs: weight problem (waist circumference) – other symptoms… Blood tests - (parameters: glycated hemoglobin, triglycerides, HDL)
21:52 – Reduce sugar and starch intake. Modern diets, too much sugar. (Sugar in liquid form, fruit juices, soft drinks... a problem). Bleached flour, refined products.
23:33 – Fiber to slow sugar absorption. Study.
25:00 – Just because you're vegetarian or keto doesn't mean you're eating well. Explanations. Don't label yourself. Talk about food intelligently, understand each other, with our own patterns. Eating vegetarian is much more difficult than eating carnivorous; you have to know about it, learn how to prepare it, understand how it's done: soaking, fermentation, germination.
28:16 – Eat the salad before your main course. Why?
28:50 – Good stress, bad stress. What can you do to feel good overall? It's complete.
30:20 – Gluten. Understanding. What is gluten? Inflammation, intolerance. Explanations.
36:35 – Dairy products. Grains.
38:50 – Vegetables – essential.
40:15 – Reflections on the skin.
43:45 – Leaky gut – a growing phenomenon. Allergies. Food. Additives. Antibiotics. 3rd generation suffering this insult. The digestive system is not designed to kill bacteria, but to generate bacteria.
45:39 – What is leaky gut?
48:30 – Breastfeeding. An important tool.
49:55 – How do we fix this (leaky gut)? We need to understand the reason. Without getting into complex science. Fermented foods and/or probiotics.
52:47 - Getting Started: Experimenting. Making Your Own Fermented Foods. Bacteria. Allergies.
54:39 – Omega 3. We don't have enough. Don't heat them. Sources: flax seeds, flax oil, chia seeds, chia oil, camelina seeds, camelina oil).
55:58 – Fermentation = bloating? Yes and no. Yes, some fermentations will cause gas (FODMAPs), however, there is perpetual fermentation in the intestine, the bacteria live off that. An already fermented food brings already fermented beneficial bacteria (lactobacilli) and the food is more digestible. Question of balance.
57:05 – Probiotics. (During treatment and after treatment; never in the same mouthful, 2 hours between taking the antibiotic).
57:48 – Inflammatory Issues – Doing Research. What We React To. Allergist Testing. Skin Testing. Hence the Importance of a Food Diary.
59:36 – Anxiety disorder. Sugar. Adrenaline. The issue at the diet level. Psychological cause in most cases, but there can be an organic cause.
1:01:14 – Replacing sugar. A step-by-step approach to tackling addiction. Realizing there's a problem.
1:05:32 – The body, fed by bad things, literally starts screaming with symptoms. If there are emergencies, food cravings, it's because it's missing something. The psyche will understand the urgency to eat – the urgency to eat that happens faster is carbohydrates, it gives empty energy, it burns immediately. In fact, what the body will speak with hormonal impulses. It's missing something. Take action, one step at a time.
1:07:15 – A society of overfed and undernourished people. We eat too much, empty food. Put meaning into our plates.
1:08:33 – Don't cut portions, don't count calories. Free yourself from that.
1:09:27 - Clogging diseases. Saturated process. A way to eat to restart the machine. Tips from medicinal plants. Cruciferous plants will clean it up, it's just helping nature. - Starchy foods, the thing to do is not to cut them out but to limit them. Do not exceed 30g of carbohydrates for starchy foods.
1:11:00 – Fiber for everyone. How much? It depends on personal tolerance. For an irritable bowel, not all fiber is good; some pass, others bloat. In itself, anything above 25 grams is fine. Hard fiber: it scratches, it creates volume. Soluble fiber: serves as nutrients for the microbiota (prebiotics) and at the metabolic level, it acts as a transporter, it sticks together and brings in. Intestinal transit begins to do its job, eliminating.
1:12:49 – Someone who bloats with fiber? We change the fibers. There are fibers that are more fermentable, e.g., psyllium, for some people who bloat with it. There is acacia fiber. Start increasing the fiber in your diet. Are there non-starchy vegetables that are well tolerated? (Green vegetables, broccoli, etc.) Increase the source and see how you tolerate it.
1:14:02 – Jammed peristaltic muscle, what do we do? Several approaches. Problem by problem. Slow transit. Exercise. Move. Probiotics. Increase fat (impact on intestinal lubrication).
1:19:14 – What is the process for Health Canada? Explanations.
1:23:21 – Irritated children. What to do? Explanations.
01:30 – Every bite must serve a purpose. Don't forget breathing: oxygen, the basic nutrient. Dietary Approach – Individual Approach
06:20 – Medicinal plants, herbal teas, infusions. Ex: Hibiscus (antioxidant). Interest in having a product that works.
12:40 – Natural products and supplements are divided into several categories: the main ones are nutritional concentrates (omega-3, multivitamins, minerals). They are found in food, but with soil conditions, transportation, and winter, do we have the same quality? The diet is less rich than in the 1950s. The industry has made choices based on productivity, not nutrition. (Trade-off). The nutritional quality is no longer the same.
17:16 – Supplements – more energy. When you increase nutritional levels, you increase vitality.
18:00 – Correlation, e.g. Alkaline pH.
18:45 – MCT Oil: You have to start slowly to build up a tolerance. For example, 1 tsp. All fats in nature are in the form of triglycerides. What is MCT oil? Triglyceride? The importance of ketones. (Alzheimer's). Super-efficient fuel that goes to the cells. Ratio.
29:35 – Explanation of the concept of open water. Why?
33:17 – What kind of water does Jean-Yves drink? Reverse osmosis. Explanation: Chlorine – hormone disruptor. Other water system examples. Hydrogen generator in the water.
36:40 – Iodized Himalayan salt. Seaweed.
38:18 - What is environmental hypersensitivity? When a substance that normally shouldn't give you a reaction, but does. Examples: cleaners, dust, solvents, perfumes, odors. Electromagnetic disturbances. Why does this happen? By intoxication. Accumulation. Lipophilic substances that lodge in fatty tissues (e.g., brain). Explanations: chronic toxicity, hormone disruptors, electromagnetic fields, 5G.
51:00 – News. Association of Environmentally Hypersensitive People. La Maison du 21e siècle magazine. Stéphane Bélainsky, environmental electromagnetic expertise. Knowledge that is growing. The more we can be aware that this exists and ensure that we have as little of it as possible, the more we will preserve our health.
56:20 – On Jean-Yves' blog, an article about sugar, which can aggravate symptoms of hyperactivity. Sugar – a monstrous debate.
57:47 – Is it true that plants can absorb volatile organic compounds? Yes. The most powerful: the spider. Plants that will filter the air.
58:33 – Back to sugar…. Green juice compared to a Coke? Sugar impact. Studies. Investing in your diet.
01:02:03 – Awareness and realization. The bottom is there and the more it spreads, the more the masses arrive. The tipping point, awareness of taking the lead.
01:04:04 – Back to MCT oil
01:05:30 – Isn't oil good for your health? Oils aren't bad, but some are (corn, soy, sunflower, grapeseed, canola, cottonseed, rice bran, because they are omega-6s, which are unfavorable). Omega-6s are already found in certain foods. For cooking, olives and avocados. Canola, don't heat it. No smoking. Camelina oil is only omega-3s, but it shouldn't be heated. Coconut oil can also be used for cooking. Animal fats are stable.
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Live with Jean-Yves Dionne – February 25, 2021
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