[Announcer] — Click here to listen while you read the transcript
[Welcome to Body Buddies the Power Foods Lifestyle. Take it one meal, one workout, one day at a time. And now, here’s the founder of Body Buddies, Kristy Jo!]
Welcome to the Body Buddies podcast. I am Kristy Jo, happy to be here with you today to share episode #156 – Obesity and Bariatric surgery with Dr. Matthew Weiner.
He has really shared with us some incredible insights. I loved talking with him, hearing his viewpoints and learning more about the surgery and the impacts and a lot of other valuable things.
You may be really interested in this episode if you are:
- Somebody or you have somebody in your life who has felt really frustrated with their body composition and maybe some significant weight gain
- Maybe you’re considering bariatric surgery
- Maybe you’re just trying to look at the obesity epidemic differently
- Maybe you are trying to just drop that body weight for once and for all.
But no matter what you came here for this interview is going to help you learn how judgement of obesity and the susceptibility to storing more body fat is not right and compassion is the key part of Dr. Weiner’s practice, why it’s so important to look at what happened when weight gain began as there is usually a correlation with hormone fluctuations and/or prescription changes.
Dr. Weiner will share:
- How the sleeve gastrectomy surgery works and what to expect with other surgery details.
- He will talk about the progression of nutritional changes post-surgery
- How cravings are very complicated and impacted from surgery, where cravings come from.
- How surgery is not the only way to change the body’s set point
- What patients can do to partner more efficiently with their physician.
I will have links to Dr. Weiner’s YouTube channel, his website and his book, A Pound of Cure in the show notes (or below this post). So if you are interested in any of those additional resources be sure to click on the show notes there. Also, really quickly, just wanted to share one of our sponsors of this podcast, Organifi. If you are looking to get all of your healthy super foods in one glass, with no shopping, no blending, no chopping, no juicing and no cleanup, then you’ve come to the right place.
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Be sure to grab my book if you’ve not yet read it over at powerfoodslifestyle.com or you can listen on audible or read the book on Kindle, or you know, you could just listen to the podcast and basically soak up all the information here and there.
Thank you for being here. Now, it’s time to listen to Dr. Matthew Weiner.
Dr. Weiner: My practice is centered almost exclusively around weight loss surgery. There’s some other things that I do but I’d say, 90-95% of my practice is weight-loss surgery. So obviously, I’m treating the clinical condition of obesity and I do that in a specific way because I think that we have to start recognizing that obesity is unfair and not a simple and accurate measure of your dietary compliance.
Some people gain weight very easily, other people are very resistant to weight gain and as a result we have to recognize that and treat people with compassion empathy who don’t metabolize every calorie they eat and tend to store fat. And then I spend a lot of time also treating diabetes that’s I think are really important and very meaningful part of my practice.
Because of the impact that the surgeries have on diabetics who spend their entire lives, you may imagine poking yourself 5 times a day, sitting there, watching your hemoglobin A1c go up and up and up and being frustrated by it, knowing all the negative health consequences of it, but oftentimes, having family members that you witness firsthand suffer from the terrible consequences of diabetes and knowing that eventually that’s going to catch up with you.
That’s a really, really tough thing for a lot of people and the surgery kind of gives everybody a second chance and getting some of those taking a 100 -150 units of insulin a day, and has routinely blood sugars over 300 and getting them, you know, to 150 off all medications is extremely satisfying because you know what you prevented in those patients.
So those are the two conditions that I treat probably the most but obviously, there’s a lot of other health consequences of obesity and a lot of our diet, it go along with it.
Kristy Jo: Sure. I find it interesting, two parts, the first thing being that primarily you’re treating out of compassion and how many people out there are not viewing perhaps any of these obesity or other health conditions with that eye. How did you first start to develop that compassion? Is that innate or was that developed at some point your life?
Dr. Weiner: Well, I think it’s, you know, primarily self-reflection. I mean, my parents always said to me if I ever would criticize someone, “Hey, he who has no fault cast the first stone.” Whatever that’s — I don’t know if it’s in the Bible or you know, some ancient proverb or whatever it is. But it really requires all of us to look at our own diet. I routinely talk to doctors and we maybe eating lunch and they say, “How can you do that and treat these patients, you know, who just bring this on themselves and they can’t control themselves?” And they sit there eating a corned beef sandwich for lunch?
You know, that’s — to me that’s like outrageous. A corned beef sandwich, maybe once or twice a year but to have it just kind of lunch is — I understand. And then I talk to my patients. I mean, really where does your education as a physician come from? It comes from your patients. We go to med school and pay a lot of money for that, do our residency and stay up all night. But in the end, your practice is really determined and driven by your patients and their experience. That’s what happens over time.
And so I talked to everybody about their diet and I recognize that a lot of my patients were very compliant with their diet at the time probably were compliant than I was. I wasn’t suffering from obesity and they were a 150 pounds heavier than I was. After awhile, I kind of thought, well, either these guys are all meeting in the parking lot and getting their story straight before they come in or there’s something to this where there’s a lot more than just exactly what you eat that determines your body weight.
And not to say that personal responsibility in our diet isn’t a big part of it but it really was kind of a clinical obesity where I recognize that this isn’t fair and to judge people because they’re genetically or environmentally more susceptible to storing fat is — it’s not right, you know. That’s just not the way you treat other people.
Kristy Jo: I love that.
Dr. Weiner: So, I have to give to my parents. They’re probably the one who instill that in me.
Kristy Jo: Well, good for them and good for you for maintaining that. We see a lot of, I don’t know if corruption is the right word but perhaps different agendas and ulterior motives in this world of medicine.
Dr. Weiner: Ah, corruption is the right word, Kristy, but that’s —
Kristy Jo: Okay, okay. I guess it doesn’t sound too harsh.
Dr. Weiner: But we can talk about it in a different conversation.
Kristy Jo: Exactly. Exactly. Oh, good. Well, we are so grateful. I find it interesting that I may be able to somehow happen through miraculous ways of finding the people like you that are incredible, so, I think it’s so interesting the story of how I found you. So, continuing this conversation, you talked about how not everybody metabolizes things the same way and some people are more susceptible. Do you mind talking about what might contribute to that? How can a person recognize if that’s them?
Dr. Weiner: I mean the way you recognize that that’s you is when you look around and you’re eating healthier than everybody else and you’re bigger than everybody else. When you look at obesity though you really have to take someone’s entire life history, and you know what I find is it when you do that, a lot of patients have gained weight because of environmental factors.
A lot of times I’ll say, well, you know, the patients will say, “Listen, I’ve gained like 40 pounds in the last 3 or 4 years.” And I’ll say, “What changed in your health over the last 3 or 4 years? Let’s be very specific and I kind of walk through what was going on and try to really get to the bottom of it.” “That was right at the time that I changed to a new medication to control my depression or my polycystic ovarian syndrome (PCOS) or any number of medications that can trigger weight gain.”
We also see a lot of people kind of getting spiral. Someone who may have asthma may go on steroids which causes weight gain and which then worsens their obesity and worsens their acid reflux which worsens an asthma which causes them to get on more steroids and so on and so on. And so a lot of times you can identify some of these kind of spirals where the medications are driving weight gain that is causing a problem that’s being treated with more of the medications that caused weight gain.
So that’s something that is I see commonly and that’s not even a genetic issue that’s kind of a medical one and helping people understand what factors have caused their weight gain. You have to play the role of the detective. We tend as a society to blame the victim when it comes to obesity and patients take that to heart. So they’re very quick to be like, “Well, you know, I’ve had a lot of stress in my life and I’ve been at night and they look at their own behavior and say, “Well, this is what I’m doing.”
But the question is why did you start eating at night and it could be that a medication was kind of triggering your appetite and causing you to eat at night. So, there’s so many factors and patients and physicians and society tends to blame the patient for their choices when lots of people are eating at night.
Kristy Jo: Very interesting. Can you describe for us what you — like what does the surgery look like? Because it’s minimally invasive. Describe for us what that means and exactly what goes on in the surgery.
Dr. Weiner: So, you know, the first thing about the surgery is because I do a lot of them. We’ve learned — we’ve done a lot of them. If you’re going to get these procedures down to the 1% serious complication rate which is what those of us who are doing a lot of these and are very thoughtful about them are able to achieve. There is no variability in them, so, if you would have watched me to the surgery 10 times, you would see almost no change in how I do it from the first time to the second time.
It is step by step by step and actually my nursing staff has a whole list of what instrument I used in what order and you can pretty much hang that on there and you could almost have a robot hand the instruments because I’m very systematic, very process-driven. You know, every step has been kind of work — the things have been worked out and minimized so that we can get down to a really, very low complication rate.
The surgery is moved fairly quickly. I mean the gastric bypass will take me an hour and a half, a sleeve gastrectomy will take me an hour to an hour and 15 minutes. I’ve also refined my technique to minimize cost over time for a number of factors but that has kind of — what you find when you look at cost is that actually 15 or 20 minutes. Extra minutes in the operating room is financially worth it when it comes to a $1,200 instrument.
We took and say, “Oh, operating room time is $10,000 an hour,” or some crazy number the people come up with. But that’s just what the charge, what they can get insurance companies to pay but that’s not actually the cost. The cost is just, you got 3 people in the OR, what were we paying them? Add a little bit of the additional equipment cost that go from running the OR a little longer. But it’s not expensive to run an OR.
15 minutes of operating time is probably $100 to $200 of actual cost to an institution. So if you can get $1200 on a stapler . . . So I worked to do that but it’s very step-by-step. We listen to music, music is a big part of the operating room.We kind of quiz each other on songs and you can really learn how old someone is by which songs they know.
Kristy Jo: That’s not true.
Dr. Weiner: “Don’t Stop Believin’” was not originally a Glee song but it was a band called Journey. Sometimes a new revelation to people. So it’s actually very friendly and kind of low stress environment. The surgeries that’s not touch and go.
It’s not, “Oh, my God. What are we going to do here?” It’s not “What step is next.” It’s very routine, automatic. We’ve done it a thousand times before.
Kristy Jo: Does the patient go under?
Dr. Weiner: Oh, they’re all the way asleep. Always asleep. Yeah.
Kristy Jo: Okay, and then describe for us what happens. So for somebody who has no idea what the surgery is, you know, what changes are made in the body.
Dr. Weiner: Well, I’ve got some videos on YouTube. To do this just on audio is really —
Kristy Jo: Oh that’s tough.
Dr. Weiner: Yeah. We’re limited. So I got some videos that kind of show some of the step-by-step and the anatomic changes but with the sleeve-gastrectomy, the sleeve is shaped like half of a heart. The stomach is upside. The stomach is shaped like half of the heart and with the sleeve we essentially turn it into something that’s shaped like a short sleeve. That’s where the name of sleeve comes from.
And we remove the outer part of the of the heart. So it’s kind of just the thin line. And it really is just first dividing the blood vessels and then dividing the stomach and I’ll suture on top of it. There’s some equipment you can use. It’s much more expensive but I used suture because it’s less expensive and you can suture the stomach and that prevents it from leaking or bleeding or decreases that rate to half a percent and if that’s a very kind of, you know, there’s not a lot of steps to that surgery. It goes fairly quickly.
The gastric bypass is definitely more complicated and more involved. But again, when you kind of work out all the kinks, it goes very, very smoothly. We start, we divide the intestine. And then we create a new connection of the intestine to itself which is the intestines go for the straight line to shape like a Y and then the first connection we make is the essentially the crotch of the Y and then we bring that piece of intestine that we we cut and we stretch it up to the stomach and then we convert the stomach from the normal size that’s probably close to like a Nerf football and you convert it into something that’s probably closer in size to my thumb and then we connect the intestine to the thumb-sized portion of stomach and it’s a lot of stitching.
So if you’re going to watch the surgery, you see a lot of suturing and tying with long instruments. Very little blood loss. It’s not a bloody mass or anything like that.
Kristy Jo: So if people are considering this, they should know that it’s really probably one of the — I mean, would you say it’s very, very safe to perform and to have done on the —
Dr. Weiner: I mean, it’s as safe as an appendectomy or gallbladder surgery. 99% of time there’s no major problems, 1% of the time there can be, and those major problems can be major. Death is pretty much been more or less eliminated from most surgeon’s practice. I would say most surgeons may go their entire career without a death in the either at the time of surgery or in the weeks after.
Kristy Jo: Yeah, that’s wonderful.
Dr. Weiner: Yeah, that’s not something thankfully we have to deal with.
Kristy Jo: Yeah, wonderful. So then, they go through the surgery and this essentially is going to help their body starts to process things a little bit differently. Talk to us about what somebody goes through and maybe 1-3 months post-surgery as well as some of those nutritional changes and might that lead us into talking about your specialized nutrition program
Dr. Weiner: So, I am — you know, the surgery is not a particularly painful surgery. The tough night after surgery, the night of surgery is tough but by the next morning people are walking around. They look pretty good, you know. We send them home the day after surgery with either procedure, a gastric bypass or sleeve gastrectomy.
Initially, you’re on really only liquids and then it’s a very slow progression back to normal foods. Some patients turn this into a race, and they want to kind of move through the process of advancing their diet as quickly as possible and I discourage that approach. Instead, I really encourage people to take it very slow and to gradually improve their diet. And if they find food that works, just stick to it for a long time.
There’s a lot of soup involved in the first month or two but by three months, people are eating fairly normally. If you were to say have lunch with some of this 3-month out from surgery, they wouldn’t eat a whole lot. But it wouldn’t be striking, you know. It would be like, well, that person just didn’t eat much but it looked to me like they have a really healthy mindful diet. But it wouldn’t be like “Whoa! That person didn’t eat a thing in a month!”
But in a month it’s pretty striking but at three months it starts to open up so that patients can eat smaller portions of food and feel satisfied without really being too far off the norm.
Kristy Jo: Oh, that’s great!
Dr. Weiner: Yeah.
Kristy Jo: So then do people ever have — are cravings impacted or is it just the amount of fullness that they will experience?
Dr. Weiner: In general, cravings are very significantly impacted. Cravings are complicated and there’s many, many reasons for why that we have them, like, I could have probably talk for an hour about just food cravings in general. But the short answer to your questions, yeah, cravings are remarkably changed. What’s not change is because it’s the flat out food addictions. There are some people who have a compulsion or obsession with a specific food.
I have one patient who was really kind of an interesting story; I knew she was addicted to Reese’s peanut butter cups. She just always have to have — they’re always around. Everyday, she ate Reese’s peanut butter cups and it was almost like an OCD kind of thing, like, “If I don’t eat Reese’s peanut butter cups, I’m not okay.” But I know we’re going to have an issue and she spent a lot of time with a psychologist and have some other psychological issues.
But then she said she decided at one week to eat a Reese’s Peanut Butter Cup and had a miserable – predictably miserable experience. I’ve talked to her about that but at the back of my mind, I thought, “Okay. It’s not going to kill her and that may be the best thing for her.” After that experience, it really changed her view on Reese’s Peanut Butter cups. She desired them much less and she fell in line and really was able to kind of break that addiction because it was now associated with a very negative experience so.
You know, there’s things like that that we see, not that I would recommend that approach but, you know, food cravings and food addictions are very, very different from patient to patient but typically they get better.
Kristy Jo: Yeah, and I find this so curious and maybe let’s not launch into an hour long conversation about it but I want to dig a little bit more into that. So then does that say — this is just my curious mind working, that cravings aren’t just about balance of blood sugar, they’re not just about psychology, but perhaps there’s more in conjunction with the way maybe the gut works or the digestive system. Can you share just even little bit more insight into it?
Dr. Weiner: I think there’s kind of two major components to food cravings. What is psychological the other is physiological. So from a psychological perspective essentially cravings are habits. Patients get into this routine and there’s something that triggers it and you have to really listen to patients and figure out what is triggering them to eat.
And a lot of time, what are the key things that tells you to have it is what at the same time day or in the same location like I fine at home but at work, I can’t, you know. I can’t keep my hands off the donuts that so-and-so brings or something like that. So when it’s location or time dependent, that really shows you that there’s something triggering in that habit and the habits have a trigger, a behavior and a reward.
And so the secret to getting in helping patients with psychologically driven food cravings or habits is to somehow modify the trigger that I’ve had, you know, where I told patients, “Alright. So, you normally sit on the couch and watch TV after dinner. Well, we have to move it. Where else can you watch TV? Can you do it in another room? Can you watch TV in your bedroom instead and just not watch TV?”
Could they not watch TV? That’s not a hard thing to stop doing but stopping eating is a much more difficult thing. So if we can modify the trigger oftentimes, we can help patients with their food cravings. So looking at it from that perspective is very helpful. From the physiologic perspective, it gets really, really complicated and this is where junk food, artificial sweeteners, artificial flavors play a much bigger role in our diet than we would be led to believe if we look at this strict calorie viewpoint on on food and weight gain.
What happens is that our brain is very, very tightly wired for what we refer to as nutritional intelligence. And if this is interesting [indiscernible 0:24:39] us a fantastic book on it called the “Dorito Effect” that goes in a great detail about how this works and it’s a really entertaining read and it did not get the press that it really deserved.
Kristy Jo: I want to check it out.
Dr. Weiner: What’s happening is that we have developed a way of figuring out what nutrients our body needs and we also know what nutrients are in certain food. So when we eat spinach, there’s a million, not a million, it’s probably a billion nerve fibers in the GI tract, said thing that the nutrients that are coming through our GI tract that are in spinach and so we learn to associate the taste of spinach with the nutrients that it has.
And when we become efficient on one of those nutrients, we developed a craving for spinach, and this is where artificial flavors really screw things up because what happens with artificial flavors is we separate the nutrition from the taste. So artificial flavors may taste like a toad. Doritos may taste like a taco but there’s no lettuce, there’s no tomato, there’s no meat, there’s no sour cream.
Not that these are healthy foods but there is nutrients in those foods and so we may crave something that’s found in a taco, some of the nutrients we may be a little low but instead we eat Doritos which taste like a taco but are not a taco. When we eat Doritos we just keep eating and eating, and eating and we’re not restoring our nutrients levels and so you end up with this kind of mindless of overeating. Mindless that you’re eating or overeating pattern and we attribute it to stress or whatever we can but it may be that there’s some critical nutrient that you’re deficient in and you’re not getting it from the Doritos and your mind has previously mapped it to something that taste like a Dorito.
They did a really, really brilliant experiment. A lot of stuff was figured out the ‘40s and ‘50s. Back then they went to an orphanage. I think they did it in France and they gave in the Dorito effect. They gave these kids like 10 or 15 different foods to choose from. And they watched these orphan kids who were generally orphaned kids in the ‘40s and ‘50s. They were under fed.
So you put food in front of them. They’re not like our kids today. You put food in front of these kids they ate. It didn’t matter what it was. They’re eating because they’re always hungry. So they would look at them and kind of noticed that kids would naturally select a fairly wide variety of foods. They wouldn’t just focus all on one food. If they’re truly hungry and need food they would eat a variety of foods and they postulated this was so they could get a good variety of the nutrients.
So one of the foods they had was cod liver oil. Have you ever had cod liver oil.
Kristy Jo: I have.
Dr. Weiner: It’s disgusting, right?
Kristy Jo: Yeah! It’s not a pleasant thing. No.
Dr. Weiner: No, I mean it’s like putting the fish head in your mouth and sucking it. It’s the most — one of the most repulsive foods I’ve ever eat. Do you have any kids, Kristy? I don’t know how old you are.
Kristy Jo: I don’t. No kids.
Dr. Weiner: Okay. I’ve got kids. There is no way I could ever, ever, ever get them to eat or drink cod liver oil. It would not happen. They would take one smell that they would have run through the hills. It would never happen.
So they put Cod liver oil out. They noticed that none of the kids predictably had any of the cod liver oil, right? None of the adults would eat it. Until they went to an orphanage where rickets or vitamin D deficiency was rampant and they found that those children willingly took a little bit of cod liver oil. And they did it because they were Vitamin D deficient and Cod liver oils is very high in vitamin D and these kids were able to sense that their body needed vitamin D and they changed their food preference in response to their nutrient demands. And we all do that.
And the problem with the artificially flavored and an artificially sweetened foods work very much the same way is that there’s no nutrition with the taste and the result is we just eat, and eat, and eat it.
Kristy Jo: Well, interesting. So we have a little bit more control perhaps in the beginning. Once we start getting those habits going and we we put our bodies in a certain efficiency then then we’re going to start wanting those foods but you’re saying that there’s so many foods out there in this industry of marketing and more food products that have masked or used those artificial flavors to basically trick our bodies into going for those things that perhaps are not going to provide that ample nutrition.
Dr. Weiner: I tink also like an underlying strategy for treating food cravings are our normal response as well. It’s just more willpower, and willpower is willpower is not going to do. Willpower is almost never the answer. Strategy is the answer. If it’s a psychological habit, then it’s changing your environment that drives you to eat in an undesired way and you have to do that, you know.
The strategy, not with straight willpower. If it’s cravings that are nutrient driven, it maybe that your diet is largely processed and you may be following a 1,200 calorie lean cuisine protein shake driven diet and can’t figure out why you keep breaking it and eating certain foods when if you look at your 1,200 calorie diet with Lean Cuisine’s and protein shake, you find it that there’s really very minimal fruits and vegetables and not a lot of nutrition into that diet. It’s low calorie but it’s also very low nutrients, and you maybe, you may have some deficiencies in some of these important not just the micronutrients like the typical vitamin Bs and Ds that we think about that there’s a million other of these little phytonutrients that help run a healthy body.
You may find that your low-nutrient diet is actually driving your craving for more processed foods.
So, you have to be strategic.
Kristy Jo: I am so happy. Yeah, I am so so happy to hear you say that that we’re that — the strategy, that’s really what Body Buddies in this whole community of people listening to this has been told over and over again that we can’t. It’s not just about learning what’s optimal but we have to really think about those triggers. We have to think about what causing us to make those choices so I love hearing your reinforce that.
I think they take you a little more seriously–you have that MD. Tell us a little bit about the book you’ve written about a pound of cure and maybe some of the basic principles that you cover in the book and where we might find that if anyone is interested in reading it.
Dr. Weiner: So the book is available on Amazon book. And a few bookstores in Barnes and Noble’s website – if Barnes & Nobles and still in existence, you can find out right now, basically, I think your best bet for funding the book, it’s called A Pound of Cure, and I wrote it. At this point, I think it’s pushing four years ago. And that book, there was really kind of two components that I put into it.
Our metabolism doesn’t function as well and we get sick and things don’t go well. So you know, we work very hard to maintain things the same. Our blood sugar, our blood pressure, our heart rate. There’s a million little factors that work to keep this in check – not too high, not too low. We see the same thing happening with our fat stores and just like diabetes is, the disease where your blood sugar is no longer tightly regulated and it goes up high, obesity is a disease where our fat stores are no longer tightly regulated and they start to increase.
So this concept of our set point and recognizing that successful weight loss requires a resetting of lowering of your set point as opposed to starvation or disrupting the calorie balance in favor of weight loss. It’s something that we really fully understand in bariatric surgery and we just see it — In my office I see it every single day. This is how it’s working, and to kind of allowed — extend that concept to nutrition because surgery is not the only way to lower your set point when it comes to nutrition, you can do it by not eating less but eating differently.
And when you change the types of foods that you eat, then you end up you can lower your set point. What I was seeing in my patients, and again, this all kind of gets back to this idea of nutritional intelligence where these orphans knew they were low in vitamin D, they somehow sensed it in a cod liver oil. What I see in the immediate post-operative operative period was my patients were saying to me, “Man, my taste buds have changed. I never really like vegetables but I like vegetables now.”
Kristy Jo: Oh, that’s great.
Dr. Weiner: “You know. I don’t know what it was. I never ate fruit but I like fruit now. And you know, cheeseburgers are gross. They don’t taste good to me anymore.” As I listened to the stories patients were telling me, what I recognized was happening was their set points was so much lower and their body was working to bring their weight down to this new lower set point, and so it worked and changed essentially the way they thought about food.
And so the foods that normally tasted good to them but drove weight gain and were responsible for their obesity, they didn’t want anymore because their body was in a different metabolic state. It was in a metabolic state trying to drive weight loss. I kind of learned over the years this is the types of foods people like to eat after the surgeries and I kind of put two and two together and say, “Hey, listen. If you want to lose weight, if you want to lower your set point, these are the types of foods that you should eat and not of the being a very whole foods, unprocessed diet,” which is what I laid out in the book.
Kristy Jo: And then I love on one of the websites, I saw of yours talking about just why you haven’t lost weight, you have the Hippocrates quote which is “Let food be thy medicine,” definitely a philosophy that all of our listeners that I think we really need to take seriously, that we need to consider what can we do and what the abundance that we live in with so many options and to take this information, this education that Dr. Weiner has provided us so willingly and say what can I do, what can I change in my life whether that’s in a big step or a baby step. And say, “I do have power, I do have control.”
Do you have any last words of wisdom as to now that call to action, how we move forward with this new information we have and either sharing that with others or continuing powering our own own bodies?
Dr. Weiner: Well, I think that we have relied on medicine and essentially the industrial medical machine that we’ve created to help us guide our health. And quite frankly, looking around at what’s happening in medicine, it is so disheartening to me. The greed and the corruption that has really taken over it. Doctors in general are good people but the incentives that allow them to stay in business and to feed their family and pay the mortgage and and do all the things that kind they kind of planned on doing really do not incentivize them to take good care of people.
You have to take a financial penalty in medicine if you want to take good care of people. That just kind of goes with the territory. And you know what? There’s lots of people who do that. Certainly, I have to turn down job offers for significantly more money because I wanted to be able to continue to take care of people the way I want to take care of them. And so a lot of us are doing that but even in that vein, there is a wheel drive for you have a problem and I have a pill.
And that’s what medicine offers now. There’s a lot of people on the take in that whole relationship. And it’s up to patients to first of all fight back against that, not necessarily in their hostile way but really partnering with their physicians and saying, you know, what are my other options. If I achieve this, do you think I’d be able to not take that medicine? Or what are some other non-pharmacologic ways that I can treat this problem? And what’s my end point for this? Am I going to be on this medication for the rest of my life?
There’s a movement toward something called “de-prescribing”, which is where you work with a physician to take your list of 12 medications and get them down to three or four, and if you’re going to replace the pharmacology, then diet and exercise is obviously going to be an important part of minimizing your dependents on the pharmacology.
So kind of looking at the interplay between medicine and pharmacology, and food and exercise, I think can incentivize patients to — they don’t like the way their health is going to stop looking for a pill because it’s unlikely a pill is going to fix it and start moving toward more fruits and vegetables and nuts and beets and beans and healthy plant-based foods.
Kristy Jo: Beautiful information. We’re so thankful to you for your time, your energy and your commitment to helping people and using your profession in all of the years you’ve spent to educate yourself and to grow and to maintain that really high integrity. We just applaud you and thank you, thank you so much for coming in.
Dr. Weiner: Well, thank you for your time, Kristy and thank you for putting this information out there for patients.
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Dr. Weiner’s Website: http://drmatthewweiner.com/
Dr. Weiner’s YouTube: https://www.youtube.com/user/DrMatthewWeiner
Dr. Weiner’s Book: Click Here to view on Amazon
Dr. Weiner’s Bio: Dr. Weiner is a board certified general surgeon and Fellow of the American College of Surgeons. He has been practicing laparoscopic and bariatric surgery since 2006. Dr. Weiner completed his medical degree at the University of Michigan and graduated in the top quarter of his class. He then went on to complete his surgical training at New York University. After finishing his residency, Dr. Weiner was a faculty surgeon at Wayne State University for five years before starting his own private practice. Dr. Weiner performs both general laparoscopic surgery and bariatric (weight loss) surgery. In both fields, he focuses on minimally invasive techniques that result in less pain and a faster recovery.
Dr. Weiner’s office is able to provide both surgical and non-surgical care for the treatment of obesity. Rather than focusing on willpower and self control, Dr. Weiner works with his patients to help them understand the reasons behind their weight gain and attempts to work with your physiology to conquer food cravings and avoid weight loss plateaus that sabotage our best intentions.
Dr. Weiner’s weight loss practice has resulted in thousands of patients finally winning their war against obesity. Dr. Weiner has developed a specialized nutritional program that maximizes patient’s weight loss after surgery. His knowledge and passion for nutrition and fitness are contagious and he is dedicated to ensuring that his patients are properly educated and supported throughout their journey. Dr. Weiner is an active member of the American Society of Metabolic and Bariatric Surgeons (ASMBS) and is a past president of the Michigan state chapter of the ASMBS.