doTERRA Plant Protein - doTERRA Europe | Science Talks (Translated Subtitles)

<<6>> Hello, I'm Dr Brannick Riggs,

<<7>> Vice President of Education at dōTERRA,

<<9>> and I'm here with

<<10>> our amazing Scientific and Medical Education Committee

<<13>> to talk about protein shakes

<<16>> and dōTERRA's protein shakes.

<<19>> They're quite amazing, and we'll talk about

<<20>> maybe what's going on with our body,

<<22>> why we need them.

<<23>> Let's start with Fernando.

<<25>> Fernando, let's talk about macronutrients for a moment.

<<29>> What are they and what do they do for us?

<<32>> Macronutrients are very important for our life.

<<35>> So we have carbohydrates, we have fat,

<<39>> and we have proteins.

<<41>> They make almost every function in our body.

<<45>> For instance, carbohydrates give us energy.

<<48>> Yeah, they are fuel source.

<<49>> Yeah, a fuel source.

<<51>> Fat is very important for the cells,

<<53>> so layers of the cells are fat,

<<55>> but also very important for the development of the brain.

<<59>> The proteins are extremely important

<<62>> for all the structure,

<<63>> but also in a lot of functions in the body.

<<67>> The enzymes are protein,

<<69>> the hormones are protein.

<<71>> So the protein exists in the layer of the cells,

<<74>> to the signals to make all the functions of the body.

<<77>> So it carries, for instance, other molecules,

<<81>> so proteins are really, really important

<<84>> and very vital in our life.

<<88>> So Alexandra, are we getting

<<90>> enough of those macronutrients in our diet,

<<92>> or are there things that we're deficient in,

<<96>> or maybe consuming too much of with macronutrients?

<<100>> I think this depends on the people,

<<103>> because if we have a healthy,

<<107>> rainbow-coloured, diverse diet

<<111>> with healthy food, then yes, then it's great,

<<115>> but mostly it's not.

<<117>> So a lot of people eat a lot of carbohydrates

<<120>> and like Fernando mentioned,

<<122>> our macronutrients, we have good and bad ones

<<125>> and also we have good carbohydrates and bad ones,

<<128>> and we like the bad ones because they taste really good.

<<133>> They are processed, so I think

<<136>> we eat a lot of carbohydrates.

<<138>> This is the first.

<<139>> The second thing is we eat also a lot of fat.

<<142>> Fat is our friend, yes.

<<144>> Fat does a lot for us,

<<145>> but we have fatty acids

<<147>> and we have the saturated and the unsaturated fatty acids,

<<152>> and the unsaturated ones are the healthy fats.

<<155>> So we have to be aware, eat more from the healthy fats.

<<158>> But we eat more from the unhealthy fats,

<<161>> so we have hidden fats in our food.

<<164>> In the processed food, we have a lot of hidden fats.

<<168>> Then we come to the proteins.

<<170>> We need in our body 21 amino acids,

<<175>> but nine of them our body can't produce.

<<179>> So it's vital for us to eat good proteins.

<<184>> The most problems we have with proteins

<<188>> are in our diet.

<<190>> Yeah, so let's talk about you mentioned good carbohydrates

<<193>> and perhaps I would say more challenging carbohydrates.

<<198>> When we're talking about those carbs,

<<200>> what are the things that we would value carbohydrates on?

<<204>> What are the things that tell us

<<205>> whether or not it may be a good one

<<207>> or not a good one for us to be consuming?

<<209>> Maybe we can say it the easy way -

<<211>> how long a carbohydrate is.

<<213>> Short carbohydrates are things like sugar, white sugar.

<<219>> Long carbohydrates are the good bread,

<<222>> what I am baking at home.

<<224>> So yeah, we have to be aware of this,

<<227>> long and short.

<<228>> Yeah, it seems to me that maybe the easy way

<<231>> also to talk about it is a simple

<<234>> versus a complex carbohydrate.

<<235>> Simple carbohydrates have been processed, right?

<<237>> Yeah, processing is the key, isn't it?

<<239>> The more natural it is, the better,

<<241>> is the general rule

<<242>> or the more basic it is.

<<243>> There's a lot of highly processed foods

<<246>> in our diet these days.

<<247>> Yeah, very few things are grown perfectly white

<<251>> and when a carbohydrate comes out perfectly white,

<<254>> you know it's been processed.

<<256>> So wholewheat flour is a darker colour

<<259>> than white bleached flour,

<<262>> and that's a simple carbohydrate in the white bleached

<<264>> versus a complex there.

<<266>> We've talked about healthy fats and unhealthy fats.

<<268>> Tell us about an example of a healthy fat.

<<270>> What would we be looking for?

<<271>> What's a source of a good, healthy fat?

<<274>> Healthy fats we have in fish,

<<276>> or we have in nuts, healthy fats.

<<279>> Unhealthy fats we have in chips, in butter,

<<284>> and also in other food where we do not know

<<286>> that there is fat inside,

<<288>> but there is a processed fat inside, yes.

<<291>> And there seems to be an emotional component to our eating

<<294>> in regards to healthy fats

<<296>> and healthy carbohydrates, right?

<<299>> As I travel around the world,

<<300>> what I find is comfort foods

<<304>> typically are high in carbohydrate, simple carbohydrate,

<<307>> and high and unhealthy fat.

<<309>> Because it kind of feeds that emotion a little bit as well.

<<313>> It's an interesting thing.

<<315>> No matter the culture, comfort foods.

<<318>> And it's a social component

<<320>> because processed food is cheaper

<<322>> and a lot of people are buying the cheaper food.

<<325>> So people who already have social problems,

<<329>> their children and they have more problems

<<331>> because they can only buy the processed food

<<334>> and not the fresh and the healthy food.

<<335>> And of course, there's the classic fast food problem,

<<339>> which is a lot of us are not taking the time

<<342>> to prepare things from the basic ingredients at home.

<<344>> You're going out and it's processed

<<346>> so that it is convenient and fast.

<<348>> It's easy.

<<350>> And that's what makes a huge problem in public health,

<<355>> because people cannot buy better types of food

<<359>> and they turn to foods that are cheaper,

<<362>> and most of them are worse for the body.

<<365>> So let's talk for a minute

<<367>> about the dōTERRA Protein shakes.

<<369>> Why would you recommend that source of protein over others?

<<370>> Why would you recommend that source of protein over others?

<<374>> The dōTERRA Protein shakes,

<<375>> they've got a full range

<<378>> of the amino acids that's required,

<<380>> and the key for protein supplementation

<<383>> is to have that balance of the right amino acids.

<<388>> As Alexandra was saying,

<<390>> we're looking for the essential amino acids

<<391>> that the body can't make itself, those nine,

<<394>> and there are a couple of really important ones,

<<397>> the branch chain amino acids,

<<398>> which are very, very important for things

<<400>> like muscle reconstruction and building,

<<403>> and I think dōTERRA's done a really good job

<<405>> at getting the balance of those across the board.

<<408>> at getting the balance of those across the board.

<<408>> And it tastes really good.

<<409>> It does, absolutely, which is so very important

<<412>> when talking about supplementation with something,

<<416>> that it tastes good, right?

<<418>> Also clean sources, that's the other thing

<<420>> I love about dōTERRA.

<<421>> We really trust the company to bring us

<<424>> clean sources of the products that they have.

<<426>> We pride ourselves in providing a good, clean product

<<431>> and the dōTERRA Protein shakes are amazingly clean.

<<435>> Ruth, who should consider increasing

<<438>> the protein intake in their diets?

<<440>> Well, as we were just talking about, probably everybody,

<<443>> but I mean, there are some specific groups

<<445>> where it can be really, really helpful

<<447>> and perhaps even really important.

<<448>> I mean, the first one that comes to mind

<<450>> is of course, athletes.

<<453>> Because muscles are proteins

<<456>> and I think people automatically think

<<457>> of protein supplementation as sort of reinforcing muscles

<<460>> and building up muscles.

<<462>> And it's true, that's a major role,

<<464>> and that's why I say these branched chain amino acids

<<466>> are a really important part of that.

<<468>> So certainly I would say that athletes,

<<471>> people who are going through a lot of exercise,

<<473>> would require it as well.

<<475>> As you get older too

<<477>> and sadly I can reflect on this,

<<481>> You and I both.

<<482>> Muscle wastage is a real thing.

<<484>> You have to work a lot harder to keep

<<486>> those muscles going and muscles up,

<<487>> so I think taking the proteins

<<490>> for that group of people as well, combined with exercise.

<<494>> As always, these are never a solution on their own.

<<497>> This is not a magic formula that says, 'If you take this,

<<500>> you're going to be buff'.

<<501>> No, you have to do the work too,

<<503>> but I think those are two groups of people

<<505>> in particular who would benefit from these.

<<507>> Yeah but pretty good research out there

<<509>> is indicating that as we age,

<<511>> and we are supplementing protein in our diet and exercising,

<<515>> we're able to maintain muscle mass pretty well.

<<517>> It is, it makes quite a bit, and muscle strength

<<519>> which I think is how they measure it.

<<521>> Absolutely, yeah, it's pretty amazing.

<<525>> Fernando, talk to us about ideal versus reality

<<528>> when it comes to protein intake.

<<530>> There's some people out there that say,

<<532>> 'This is the right amount to take'.

<<534>> What's the reality of that when it comes to the human body?

<<537>> So it depends, like in medicine, everything, it depends.

<<541>> It depends on the individual in particular.

<<545>> Their condition, their weight,

<<547>> if there is any previous health condition.

<<551>> So it's important to have

<<554>> a good diet,

<<556>> to have care with the amount of protein intake,

<<560>> be it in vegetable sources or animal sources.

<<564>> But it's important to also don't forget to eat that amount,

<<569>> but also supplement if needed,

<<572>> depending if they're an older person,

<<574>> or they're an athlete.

<<576>> Even in athletes,

<<578>> depending on the sports,

<<580>> you need to have the amount of muscle mass.

<<583>> Everything depends, so it's not a magic bullet by itself,

<<588>> but you have to have the consideration

<<591>> to use the support of your doctor

<<593>> to just build the proper diet and the intake of protein.

<<598>> And the shakes here has a great role

<<601>> because it adds to the amount of protein that you take.

<<606>> Sometimes it's just insufficient,

<<608>> even if you take amounts of fish and meat,

<<611>> or have your vegan choices,

<<613>> sometimes it's not enough

<<615>> and you need to take more.

<<616>> And the protein shakes could be an answer for that person

<<621>> and can help increase the level of protein.

<<624>> Like I said, it helps not only in the muscle,

<<627>> but also a lot of other functions.

<<630>> Probably that health will work better.

<<633>> Maybe that medicine that person takes

<<637>> will work better because they have

<<639>> enough protein to transport,

<<641>> and all the processes that proteins are involved with.

<<644>> So protein levels need to be, in my opinion,

<<648>> checked with your doctor,

<<650>> and have that advice to have the proper amount

<<654>> of protein in your body.

<<655>> I've heard some recommendations

<<658>> of an amount that you should be consuming,

<<661>> but the reality is it probably should be two to three times

<<665>> that amount for most of us,

<<667>> and it's based upon weight,

<<670>> per kilogram, but knowing that we should be consuming

<<673>> far more than maybe some of the government recommendations

<<677>> are as a bare minimum.

<<679>> Not that we can pat ourselves on the back

<<681>> when we're consuming that much,

<<682>> that's the beginning stage.

<<684>> From there, we should be consuming

<<686>> probably two to three times that amount

<<688>> to really maintain our health.

<<690>> Yeah, for instance, a medium individual,

<<693>> 70, 80 kilos, will need probably 100, 150,

<<698>> 200 grams a day of protein.

<<701>> You can use it from many sources

<<703>> and fortunately we can have many sources

<<706>> to get those proteins.

<<707>> Ruth, why have we chosen a vegan formula

<<710>> versus animal or whey protein?

<<712>> Well, the first answer is it means that anybody here

<<715>> who is vegan or not can take it which is great.

<<717>> I mean, it is nice to have a product

<<719>> that is available for everybody.

<<722>> But actually it's interesting,

<<724>> it also means that it's dairy free,

<<727>> because there are people who are lactose intolerant,

<<730>> and a lot of the sources that come from the animal

<<732>> have the disadvantage of having

<<734>> the lactose components within it itself.

<<738>> But the other thing that's nice

<<739>> is despite the fact that it comes

<<742>> from the vegetable sources, the vegan sources,

<<745>> it's really well balanced

<<747>> and bringing the multiple sources in

<<749>> makes it nice and balanced,

<<751>> it gives you something to play with

<<752>> in terms of the actual amino acid content

<<755>> that you have in there.

<<756>> That's beautiful. Alexandra,

<<758>> why have we chosen the types

<<760>> of proteins, the different types?

<<763>> Because of the biological value.

<<765>> The biological value is the measure

<<768>> of the quality of a protein in our diet.

<<771>> If the biological value is high,

<<775>> then our body can use it better for our muscle cells.

<<779>> And like Ruth mentioned before,

<<781>> it's really smart to take different

<<785>> plants for this purpose

<<788>> because we have plants with different amino acids.

<<791>> And with this combination,

<<792>> we have also a higher biological value

<<796>> and we can use it better in our body.

<<798>> So I think we can really sum this up

<<800>> by saying that protein is something

<<803>> that we need to be having more of.

<<805>> Whether we're getting that from our diets,

<<807>> or whether we're getting that from supplementation,

<<810>> which is often the case,

<<812>> we definitely need more in our diet

<<814>> to help us in all of the different functions

<<816>> that proteins do for us.

<<818>> I appreciate having this conversation with you all,

<<820>> appreciate your expertise in what you do,

<<823>> and thank you for your time today.