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Ozempic is popular right now due to both Drake and Kendrick Lamar mentioning it. It does have a lot of side effects but these haves can give you similar results with less risk. Check these out with key compounds such as Berberine. Want to support my channel? Check out the links below! ➡️ Shop https://shop.dungubook.com/ ➡️ Herb sources - https://docs.google.com/spreadsheets/d/1al4EbEZGZHOeyXTQvlLvN4OJ4YxvyFSiBGKXq8fxDkg/edit?pli=1#gid=0 Social media links ➡️Instagram - https://instagram.com/dungubook ➡️Virility - https://instagram.com/myvirility ➡️ Fueled By herbs - https://instagram.com/fuelledbyherbs ➡️ Tiktok - https://www.tiktok.com/@dungubook?lang=en References Effect of Berberine on Cardiovascular Disease Risk Factors: A Mechanistic Randomized Controlled Trial - PMC - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401658/ Why Do Bodybuilders Take Berberine? - https://humanperformancehub.co.uk/resources/supplementation/why-do-bodybuilders-take-berberine/ The efficacy of Panax ginseng in obesity and the related metabolic disorders - ScienceDirect - https://www.sciencedirect.com/science/article/pii/S2667142521000129 Increased glucagon-like peptide-1 secretion may be involved in antidiabetic effects of ginsenosides in. - https://joe.bioscientifica.com/view/journals/joe/217/2/185.xml#:~:text=Issue%202%20(2013)-,Increased%20glucagon%2Dlike%20peptide%2D1%20secretion%20may%20be%20involved,in%20antidiabetic%20effects%20of%20ginsenosides&text=Panax%20ginseng%20is%20one%20of,mechanism%20was%20not%20fully%20understood Role of GLP-1 in the Hypoglycemic Effects of Wild Bitter Gourd - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3621175/

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Click here http://bit.ly/WhyAmIStillFat for the Free Book "Why Am I Still Fat?" Click Here http://bit.ly/DM2Reversal for the Natural Diabetes Reversal Program How to Reverse Diabetes, How to Eat Low Glycemic, Low Glycemic Diet, Weight Loss, Holistic Health, Insulin Resistance, Hello. This is Dr. Stanley Lang and welcome to this webcast, this hangout, on teaching on low glycemic eating. The purpose of this hangout is designed to give you an overview of a lot of the things I've been teaching my patients about how to control their blood pressure, their weight and a lot of other things that seem to be connected to the sugars that we eat in our diet. I have been teaching this over the last 20 plus years and I wanted to take advantage of this format to be able to put into your hands an easy way to understand why Glycemic index and how it can affect your health in a very positive way by making a few simple changes in your diet. What I am going to do with this hangout is to go over some of the basic definitions of what the glycemic index is. I am going to go over a few graphs that describe what is going on in your body, in terms of blood sugar and insulin and other parts of the body, that are affected by blood sugars that are changing rapidly. In the end, I am going to apply some simple eating strategies that you can do starting today that will start to turn your health around if you decide to follow these strategies. First of all, in talking about the glycemic index, this refers basically to foods that are carbohydrates. Now, as you know, the major foods that we eat, the so called macronutrients are divided into three large groups. One is the fats. The second is the proteins. The third are the carbohydrates. Now the simplest way to understand carbohydrates is basically to understand that they are strings of sugar molecules that are stuck together in various ways. These sugar molecules can be broken apart through the digestive process and absorbed into our bloodstream. We know that certain foods are more easily broken down than others and research in the eighties and nineties really started to hone in on what exactly happens to the blood sugar with specific foods exactly. We had known for years, well decades, that some foods raised blood sugars rapidly and others don't, but in general, how much they did really, Pg. 2 that wasn't nailed down until the late eighties and nineties. Much of that research was done by the University of Sydney in Australia and I still consider them the gold standard. I mention that because, actually in the 1990s, it was easier to get a clear understanding of the glycemic index of various foods than it is now. You have people with of a lot of different perspectives; different research centers that are publishing their own research, and sometimes, you will see numbers that refer to the glycemic index of say bread or potatoes that are very different from one place compared to the other. In general, I would recommend that you look at the University of Sydney's information as being the gold standard on what is real glycemic index of different foods. Now, as I said, glycemic index really refers to foods that raise the blood sugar rapidly and so that can only be referred to as carbohydrates. Fats and proteins are broken down in the body much more slowly and turned into a fuel source much more slowly. When we refer to glycemic index, we are referring to, basically, carbohydrates. Some carbohydrates are easy to digest such as potatoes and other carbohydrates are impossible for humans to digest, such as grass and trees. If you nod on a tree or some grass, the chances are that your blood sugar would not change because we cannot digest it. Even though there is sugar molecules locked up in those substances, we cannot digest them. On the other hand, there are foods that we can digest very quickly and at the top end of that spectrum are foods like potatoes. We're going to show you just a simple list of foods relative to each other to give you a sense of where things kind of stack up in this glycemic index concept. At the top is glucose and at the bottom is water, so water obviously water doesn't have any calories and the glycemic index of water would be zero. You have noticed that I have divided this into, 30, 60 and 100. Below 30 is generally low glycemic. Between 30 and 60, at least in older strategies, would have been called mid-glycemic and then above that would be high glycemic. As