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Video tags
Subtitles
Russian
00:00:00
Hello Health Champions. How is it that popular
advice on cooking oil is not only difference00:00:06
between different sources but often completely
confident there are few areas as riddled with00:00:14
misinformation as bad of cooking oil and what
kind of fast to cook our food in so today.00:00:21
I'm going to show you the only way that you
can truly know what information to trust and00:00:27
that is to start understanding just a few
basic principles about fats and oils coming00:00:35
right up there a holistic doctor and a former
Olympic decathlete and if you want to truly00:00:42
Master help by understanding how the body
really work make sure you subscribe hit that00:00:48
bell and turn on all the notifications so
you never miss a life-saving video if you00:00:54
ask a cooking channel what the best oils are
they'll probably talk about oils to have a00:00:59
mild flu and a high smoke point and if you
look at a health Channel now they'll start00:01:05
talking about polyunsaturated vs. saturated
fat so he was one of the first places that00:01:13
I found and I did a search for healthy cooking
oil in this showed up and don't worry if you00:01:20
can't read it because there's nothing worth
seeing but basically what they said was that's00:01:25
flax oil was one of the best cooking oils
because it had a lot of healthy fats in it00:01:33
and they said the butter was kind of in the
middle but toward the lower end of the list00:01:38
and that coconut oil was one of the worst
fats to cook in so how did they come to these00:01:45
conclusions because in my mind this isn't
just wrong it is 100% completely backwards00:01:55
and it's because there are so many misconceptions
there's so many myths and we'll go over those00:02:01
today so you'll have it totally clear about
what healthy fat is in the number one misconception00:02:08
is that polyunsaturated fatty acids are healthy
women hold out for the longest time second00:02:16
misconception is that they confuse the source
of the food they think that oh well flax is00:02:24
healthy there for flax oil must be healthy
and apricots are healthy then advocaat oil00:02:32
in must be healthy they don't understand thesaurus
versus the processing and the third thing00:02:39
is that there's so much emphasis on smoke
point without considering at all what the00:02:46
oil has gone through to have that kind of
smoke point probably the worst cooking on00:02:53
you can possibly choose would be flaxseed
oil and this surprises a lot of people say00:02:59
no hay flaxseed oil that's been good quality
oil that has so many health benefits but bear00:03:04
with me it is because it's very high in omega-3
and now you go wait wait wait polyunsaturated00:03:13
fatty acid there healthy omega-3 fatty acids
are healthy what are you talkin about well00:03:19
here's what we need to understand that they
are indeed part of cell membranes they've00:03:25
our brains are cell membranes the coverings
of all our cells are in large part made by00:03:34
polyunsaturated fatty acids in particular
one called DHA which is extremely important00:03:42
they also act as precursors for hormones and
they participate in different signal Pathways00:03:50
some of which are anti-inflammatory so there's
many many benefits to polyunsaturated fatty00:03:57
acids they are essential however they are
not for fuel by these have very specific tissue00:04:06
properties that very specific shapes that
allow them to participate in the process but00:04:12
they're not supposed to be burned for fuel
so they are not a cooking oil cooking oil00:04:17
is supposed to be energy to fuel a polyunsaturated
fatty acids have some theory important properties00:04:27
they are also extremely unstable remely so
there's smoke point is very very low and with00:04:35
flaxseed oil to smoke point is 170 degrees
Celsius is 225 Fahrenheit and that's just00:04:43
barely above that of boiling water so if you
were to use something like a pressure cooker00:04:49
that are very popular right now then you would
race that cooking temperature even though00:04:56
you're just boiling things you would exceed
the smoke point flaxseed oil and now you take00:05:03
something that was potentially anti-inflammatory
and and beneficial and it becomes damaged00:05:12
and pro-inflammatory now in order to understand
this you have to understand it too few Basics00:05:18
I'm going to get just a little bit technical
of promise I'll keep it very very simple and00:05:25
you can skip over this because this is part
of the whole understanding just a few really00:05:31
simple Basics what is something that's saturating
well a carbon atom has four binding sites00:05:41
and in a carbohydrate or in a fat or a hydrocarbon
which these are talking about carbon and hydrogen00:05:50
then three of these are going to be occupied
by hydrogen on one end and then on the other00:05:57
end we're going to have a different route
than this.00:06:01
Was going to determine the properties whether
it's a solvent or Ketone or a fatty acids00:06:07
don't worry about what it is just know it
it's a group that's different and then we00:06:13
can have more carbons linked up in a chain
so this would be the simplest form of a carbohydrate00:06:20
is one carbon but if we add more carbons we
filled a chain and these change typically00:06:28
when we talked about the fatty acids in the
body they're going to be for the most part00:06:33
16 carbon long but they can be much shorter
a much longer also and the chain goes on until00:06:41
we get to the end where there's that group
again and the reason this is saturated is00:06:47
that all the positions on the carbon are occupied
except for the end where there's this group00:06:54
all the other places are occupied with hydrogen
and these take up space and they kind of push00:07:02
each other in every direction so that this
Carmen Shane becomes straight and keep that00:07:08
in mind this is going to be really important
here with me this will become very important00:07:13
unsaturated is when in this chain of carbons
there's at least one place that has a double00:07:21
bond a double connection and that means once
we hook up all the other atoms and molecules00:07:28
and groups once it's full it looks different
because here where there's a double bond and00:07:35
we count these four connections we have one
two three four so we can't hook up as many00:07:42
groups anymore because two of the connections
are used by the to say molecules and where00:07:50
we have this double connection that's called
monounsaturated it's not saturated anymore00:07:58
because they're two hydrogen's missing and
if we have more than one place then that's00:08:05
called polyunsaturated and we could have two
or we could have three or four or five or00:08:12
even six and the Brain thing the DHA has 22
carbons in one chain and six of those places00:08:24
are unsaturated and the reason these double
bonds matter is that it changes the shape00:08:31
of the molecule and changes the properties
and this is what you need to understand to00:08:36
know what to cook with these saturated molecule
has hydrogen equally spaced on all signs of00:08:43
the molecule and the molecule ends up straight
and if it's straight then we can pack these00:08:49
closer together and when the tight there's
less wiggle room and this is why these molecules00:08:56
why these fats are solid at room temperature
to a much higher melting points if we have00:09:03
a double bond somewhere now we're going to
have more hydrogen's on one side than the00:09:09
other and they're going to put the chain in
a different direction so we get a little Bend00:09:15
in it and if we have more than one then it's
going to change shape even more and as I said00:09:24
we can have many many of these double bombs
but the more double bonds would have the higher00:09:32
the melting point of official for example
is liquid in the freezer that's of how many00:09:41
double bonds and has because of the irregular
shape these molecules don't it's close to00:09:47
each other they can of push each other away
to the melting point is 1 characteristics00:09:53
you can observe but here's why it's really
important the saturated molecule is stable00:10:01
has to do with the hydrogens when it's saturated
it satisfied all the places of filled but00:10:09
the more unsaturated it becomes the more stable
it becomes because these double bombs are00:10:18
dissatisfied they are very reactive they're
looking for a place they're looking for a00:10:23
way to fill this vacant space so here are
some of the worst cooking oils we already00:10:30
talked about the flaxseed oil and it's very
very low smoke point and this is because the00:10:38
stable fatty acids are very low saturated
is 9% the monounsaturated there are sort of00:10:48
in between or also very low and the vast majority
of fatty acids are polyunsaturated so this00:10:56
makes the flaxseed oil very reactive why it
goes rancid it becomes oxidized in room temperature00:11:06
in minutes to hours so does that make flaxseed
oil a terrible thing will know if you cold00:11:15
press it and keep it in the freezer and have
it as a dietary supplement it's not my favorite00:11:22
but it does have some benefits but cooking
absolutely a bad idea then we have three more00:11:29
oils in this worst cooking oil category that
soyabean canola and safflower and these are00:11:35
not uniquely bad these are examples of bad
oils there's many many others that are similar00:11:43
but if you understand what they have in common
and what they done to them then you can figure00:11:48
out the other oils as well just three questions
we have to understand an answer one why are00:11:54
these oils the worst second how come there's
such a different smoke point even please have00:12:02
very similar properties in some regards their
very very different smoke points like flaxseed00:12:09
is less than half the smoke point of some
of these others and third if smoke point is00:12:16
a good thing in a cooking oil then how come
these are all in the worst category so we're00:12:22
going to look at a couple more things and
this will all become clear this is pretty00:12:26
typical of what you find in most grocery stores
and this is the same all around the world00:12:32
even though the brand names are different
you see something like pure vegetable oil00:12:38
and that sounds like a good thing because
of vegetables we've been told they're so good00:12:43
for us so then vegetables must be a tremendously
good thing it says it's cholesterol-free it00:12:50
has no trans fats and we all know those are
really great things and it says it has over00:12:56
a thousand mg of omega-3 fatty acids so that
call great right well how can all of that00:13:05
be a high smoke point based on what we just
talked about this one in particular is soybean00:13:11
oil so it has a smoke point 230 degrees Celsius
is 450 degrees Fahrenheit very nice high smoke00:13:19
point so let's look at how they make the soil
so I went online and there's a website that00:13:26
I looked at and I'm sure it's not the only
one but they had it very nicely laid out on00:13:31
how they produce these oils in order to get
as much oil out of the seed or the bean as00:13:38
possible they use solvent extraction in the
most popular one is called hexane that's kind00:13:45
of like gasoline or diesel it's in the petrochemical
family then once they've extracted as much00:13:52
as possible on the oil they have to be solvent
eyes it so now they're using heat and steam00:14:00
and pressure at this solvent out of it again
and then they're quick to point out that at00:14:07
this point this oil is not edible even after
they try to remove the hexane this is not00:14:14
an edible product and we would think that
if they started off with something that's00:14:20
supposed to be food and why would it be inedible
halfway through well now they have to refine00:14:27
it and that is not refining in the sense that
we want to think of it as sophisticated or00:14:36
elegant this just means they're breaking it
down and removing things so now they have00:14:42
to decommit neutralizes bleach it's deodorize
it and even in some cases winterize and dewax00:14:52
it so I don't know about you but this doesn't
sound to me like thinks I want done with things00:14:58
I'm going to consume but it's a very pause
oil among chefs especially because it now00:15:04
has a mild flavor and like most mass-produced
Industrial Products it will be shipped around00:15:13
in Hanks and the end result is refined it
has a mild flavor which is quite popular for00:15:21
cooking it's not supposed to add any flavor
to the food it has probably some hexane residues00:15:28
and yes it has a high smoke point because
they have altered it to the point where when00:15:35
you heat it the next time there's nothing
that's really going to come out of it because00:15:39
they already remove all that stuff now let's
look at some of the health consequences of00:15:45
this plant oil seed oils are usually very
high in omega-6 has and this is a polyunsaturated00:15:55
oil that is essential in small quantities
but in large quantities it tents feed into00:16:02
a pro-inflammatory pathway unlike the Omega
threes which are potentially if they're fresh00:16:10
and whole and undamaged can be anti-inflammatory
but once the damage now both pathways are00:16:17
pro-inflammatory but that's not even the worst
part of this the worst part is something called00:16:25
reactive oxygen species are os that whenever
you have a sensitive fatty acid and you expose00:16:34
it to oxygen and heat and light and pressure
now these are going to react the fatty acid00:16:43
the double bonds are going to react with hydrogen
and oxygen and you get something for reactive00:16:50
oxygen species which are very very damaging
to tissues they've done studies with us and00:16:58
it is almost as bad as sugar in promoting
insulin resistance it promotes elevated glucose00:17:06
levels and most importantly it promotes inflammation
and not the huge healthy inflammation that00:17:15
you get when you hurt yourself as part of
healing but you get the chronic low-grade00:17:22
inflammation that is associated with virtually
all degenerative disease that we know of 95%00:17:31
and probably more of all the Jenner to disease
now everything is starting to point together00:17:38
that these diseases are caused by low-grade
inflammation which some of the components00:17:44
are oxidative damage insulin resistance elevated
glucose everything fits together they have00:17:53
these common mechanisms now let's talk about
avocado oil this is going to be the most asked00:18:00
question at this video is going to be the
most controversial and it's going to upset00:18:06
the most people so what about avocado it has
a super high smoke point 520 degrees Fahrenheit00:18:15
270 degrees C and it is a plant oil right
so it should be the jackpot is that one okay00:18:28
well avocado is a very very healthy food I
love avocado and recommended keto friendly00:18:35
it's all good but gets a big green check mark
if we take this avocado and we grind it up00:18:45
in cold temperature at around body temperature
or less and we put it in a big spinner and00:18:52
we extract the oil that way now we have unrefined
extra virgin avocado oil I'm still totally00:19:01
okay with that just don't cook with however
what they're selling as cooking oil and what00:19:08
they tell you will have a 520 degree smoking
point he is not okay and this is a refined00:19:17
product that have gone through some or most
or all of the previous steps that we talked00:19:24
about in with finding in damaging and they've
already heated and process and respond this00:19:34
and it has all these polyunsaturated fatty
acids and all these fatty acids and in the00:19:41
process of refining this oil to give it the
high smoke point they have already damaged00:19:49
it so even though avocado and extra virgin
avocado oil would be good healthy things then00:20:02
unrefined extra virgin avocado oil I encourage
that if you want to use it for a dressing00:20:08
or something then it's going to have this
color look at that carefully it's very very00:20:15
deep clean it's intensely ring if you find
something that's more yellowish or whitish00:20:22
then you're not talking about the same product
anymore and very often avocado oil was promoted00:20:29
as having a mild flavor of what that means
is it is not the kind that you really want00:20:36
if you want to use unrefined extra virgin
avocado oil and use it in a dressing or something00:20:43
then I'm all for it but what you find is he's
going to have this very intense green color00:20:51
and it will have a very distinct flavor will
probably completely take over the flavor of00:20:57
your dressing which is not a bad thing if
you like avocados but if it is mine then they00:21:03
changed it and this is something that we want
to start thinking more and more about with00:21:09
any kind of oil or really any kind of food
that I don't care what it's made from that's00:21:17
one of my pet peeves when you see a product
that says made from were made with as if a00:21:25
tiny tiny miniscule portion of something is
going to all of a sudden turn that terrible00:21:32
product around like you have Pop Tarts made
with Organic strawberries or like saying this00:21:39
cardboard is gluten-free now it must be a
health food right it would be like arguing00:21:45
that vodka is a health food because it's made
from organic potato for that potato chips00:21:52
upgrade because they're made from organic
potatoes and deep-fried in this expeller-pressed00:21:59
oil it doesn't matter what the oil made from
once they superheated they damaged it all00:22:06
over again and what we have to start thinking
is more about how was this food raised is00:22:14
this chicken healthy I don't know how was
it great is this is beef healthy I don't know00:22:21
how was it raised what war was it Fed so it's
not the label that we give something it's00:22:28
not whether it's chicken or fish or potato
it's where has it been and how has it been00:22:35
processed that has to be more of our way because
the biggest problem with our food production00:22:42
it is nothing like it was 50 years ago it's
become an industrialized process navigating00:22:50
to be fast and oils that I would consider
using I don't necessarily use this one a lot00:22:57
but it would be okay and these are fats that
occur naturally in me these are mostly saturated00:23:06
and monounsaturated very little polyunsaturated
to the polio saturated or the super sensitive00:23:14
the saturated or the most stable and the monounsaturated
or somewhere in between so if we use moderate00:23:22
heat than we typically don't damage these
monounsaturated at least not much so she look00:23:28
at the smoke points these are not super high
but they're fairly high so we can do some00:23:36
medium heat cooking safely with these at this
point in the video a lot of people are getting00:23:42
concerned some are outright angry that you
shouldn't tell people to eat saturated fat00:23:48
is dangerous and other people are more concern
is saturated fat okay because we've been told00:23:56
so long for decades that saturated fat causes
heart disease and diabetes obesity but more00:24:06
recent research shows that the higher your
intake of saturated fat to lower the risk00:24:12
of heart disease lower the risk of diabetes
and all-cause mortality so a lot of countries00:24:20
are actually changing the guidelines and they're
removing the upper limit on saturated fat00:24:28
eat as much as you want the people who most
strongly argue against saturated fat they00:24:35
still believe that it is the saturated fat
and cholesterol in the food that somehow get00:24:44
unprocessed and directly into your arteries
and into tissues into a fat stores and they00:24:50
say the reason you're fat stores have a high
degree of saturation similar to that of a00:24:58
cow is because you eat the cow problem here
though is that if you argue that way then00:25:08
where did the cow get all that saturated fat
is it because cows run around and eat each00:25:16
other I haven't seen much evidence of that
when I look into a pasture I see them eating00:25:23
grass they don't chase each other trying to
get a bite because they eat grass that's what00:25:30
they're supposed to eat and somehow this grass
turns into the Tallow into the beef fat 50%00:25:41
saturated fatty acids why is that because
grass is just another form of glucose a carbohydrate00:25:50
we can't break it down with the cows have
and the fat is stored carbohydrate in the00:25:58
case of the cow it's virtually all carbohydrate
because that's all the cows eat in the case00:26:05
of humans it's a mix of different things anything
that we have in excess we store for future00:26:13
is and the best way to store it is an array
show similar to that of other mammals who00:26:20
are were getting to my recommended oils to
cook with fats and oils so I use a lot of00:26:28
olive oil and it has a low saturation it's
mostly monounsaturated so it doesn't have00:26:37
a super high smoke point even though some
people argue that it's actually a lot higher00:26:43
than this even the extra virgin olive oil
might actually be a good bit higher but you00:26:49
can certainly use it for low and medium heat
cooking and the reason it's on the top of00:26:57
my list is that it's one of a few spots that
are unprocessed they don't have to use high00:27:04
heat they don't have to use solvents it has
a strong flavor of the original food because00:27:12
it is close to that original food I use olive
oil for example when I make an omelet and00:27:20
when you put some olive oil very generously
I use it in the pan and then you put the egg00:27:27
mix in with it that oil is never going to
get very hot because the Omelette cools the00:27:36
pan at the same time so this is something
you want to keep in mind when people talk00:27:40
about high-heat cooking that if the food you
cooking cools it then it's still low to medium00:27:48
heat cooking the next one I use a good bit
is coconut oil I don't use it as much as the00:27:54
others but it is also a natural it is very
much only very gently processed it's very00:28:02
highly saturated and for this degree of saturation
you would expect it to have a super high smoke00:28:10
point which it doesn't and that's because
the majority of these saturated fatty acids00:28:17
are kind of short they're short and medium
chain fatty acids and that's why even though00:28:26
it's saturated it has a lower smoke point
and it is usually in a high room temperature00:28:34
it's liquid even though it's so saturated
and number two is my favorite this is the00:28:41
one I cook with the most butter is a natural
product it can be processed without solvents00:28:48
at a low temperature you can get it grass-fed
and has a wonderful wonderful flavor you could00:28:56
use it for just about anything can this smoke
point is not very high so you have to be careful00:29:02
you can't use it for stir fries and things
like that but one thing to keep in mind is00:29:09
that the reason it has a high smoke point
is not because of the fatty acid it's because00:29:17
it has protein residue in it that's just the
nature of butter so if you're careful and00:29:25
you kind of just pay attention to when that
protein starts to Brown and be careful then00:29:32
you're still not going to damage it's fatty
acid in here even if you exceed this my little00:29:38
bit and the same thing holds true as for the
olive oil that depending on what you cook00:29:43
if the food cools the pan then it's not so
much of a problem but if you do want to cook00:29:50
at a higher temperature than you can also
use the and I put that number one on the list00:29:57
not because it's my favorite Because by the
time you remove that residue now this has00:30:05
a very high smoke point and this is a very
natural fats if you wanted to do some stir00:30:12
fries or high-heat cooking this would be the
one to go with a lot of people are going to00:30:18
be asking especially in the u.s. what about
deep frying what if I have to do some deep00:30:26
frying and the simple answer is you don't
ever have to do any deep frying and my recommendation00:30:33
would be to limit that as much as possible
that there's not really a good oil or fat00:30:41
for deep frying so anytime that you do it
you're going to be compromising a lot of things00:30:48
so if you feel you have to then do it for
her birthday do it once a quarter and if you00:30:54
do with that rarely it doesn't really matter
what sort of oil do you use but in general00:31:00
deep frying it's just not a good idea there's
something called repeatedly heating cooking00:31:07
oil and this is the worst of all kinds this
is in fast food establishments where they00:31:15
use the same oil over and over and over in
this is so bad it's a whole research topic00:31:21
on its own because the more often you keep
something the more of these reactive oxygen00:31:28
species in the Gap but even heating it once
you're going to create a little bit of that00:31:36
same process so I just don't recommend deep-frying
find other ways to cook your food when I cook00:31:44
on the stove when I want to pan fry something
I typically use a stainless steel cast iron00:31:50
or a ceramic non-stick pan you want to avoid
the Teflon because they give off toxic fumes00:31:57
and chemicals and when you use these you typically
don't really have to add any or a lot of baths00:32:07
because a lot of the food will have it on
fast so if I cook stage were hamburgers with00:32:13
ground beef or something I try to find good
quality grass-fed is becoming more available00:32:19
and more affordable and oftentimes will have
twenty 25% fat in it and then you don't really00:32:27
have to add anything food turns out that the
weight of go with fat is that saturated fats00:32:35
are good for you not just for cooking that
they're stable and they don't degrade so much00:32:42
when cooking with them but also that that
type of fat is actually very satiating and00:32:49
it's good for your health that if you eat
fat for the purpose of contributing to your00:32:56
energy Supply then sat it is fast is the best
the other side of it the essential fatty acids00:33:04
they are super important but not for the reason
we're in the form that we have been told polyunsaturated00:33:13
fat even though they're essential you should
get them from fresh food because when they're00:33:19
in the food when they're in the fish when
they're in the sea now they're protected in00:33:25
that tissue in that seed until you eat it
but you don't eat it for fuel you eat it for00:33:32
those specific property that you need for
hormones and brain and all the reasons you've00:33:39
been told that polyunsaturated fats good and
you find them and Seed oils that is a misconception00:33:49
it is wrong it's a lie never ever try to get
your unsaturated fatty acids from and oil00:33:58
if you enjoy this video and you'd like to
learn more about how the body works and how00:34:02
to take care of your health you're going to
love that one nextDescription:
أتساءل ما هي زيوت الطبخ الأكثر صحة والأقل صحة؟ ربما تكون قد سمعت بمعلومات خاطئة عن زيوت الطهي لأنك في كل مكان تنتقل إليه تسمع عن الدهون المشبعة أو نقاط التدخين ، ومعظم هذه المعلومات غير صحيحة. اكتشف ما هي أفضل وأسوأ زيوت الطهي بالإضافة إلى سبب ضررها بصحتك. 🔴 أتقن صحتك من خلال الاشتراك https://www.youtube.com/DrEkberg%D8%9F انضم إلى هذه القناة للوصول إلى الامتيازات: https://www.youtube.com/channel/UCIe2pR6PE0dae9BunJ38F7w/join 🔷 أفضل 10 أطعمة يجب ألا تأكلها مرة أخرى: https://www.youtube.com/watch%D8%9Fv=UmRH6sv9rnA&list=PLpTTF6wMDLR6uaZ2eT4YgkUDbklpqcijo 🔷 أفضل 10 أطعمة صحية يجب أن تأكلها: https://www.youtube.com/watch%D8%9Fv=F7gDIshc-S0&list=PLpTTF6wMDLR6uaZ2eT4YgkUDbklpqcijo 🔷 أفضل 5 أسماك يجب ألا تأكلها أبدًا و 5 أسماك يجب أن تأكلها: https://www.youtube.com/watch%D8%9Fv=0hdVpzvLbYo&list=PLpTTF6wMDLR6uaZ2eT4YgkUDbklpqcijo 🔷 أسوأ 12 طعامًا يجب ألا تأكله أبدًا: https://www.youtube.com/watch%D8%9Fv=k3EA7TPWDjU&list=PLpTTF6wMDLR6uaZ2eT4YgkUDbklpqcijo مرحبًا بكم في أفضل 10 أطعمة يجب تجنبها أو تناولها للحصول على صحة طبيعية بقلم دكتور ستين إيكبرج ؛ سلسلة أحاول فيها معالجة أهم القضايا الصحية اليومية بطريقة طبيعية وآمنة. إذا كان لديك اقتراح للموضوع التالي ، فاترك تعليقك أدناه. تذكر أن تجعل تعليقاتك إيجابية وهادفة حتى لو كنت لا توافق على شيء قلته أنا أو قاله الآخرون. 🔷 أفضل 10 أطعمة يجب ألا تأكلها أو يجب أن تأكلها: https://www.youtube.com/watch%D8%9Fv=UmRH6sv9rnA&list=PLpTTF6wMDLR6uaZ2eT4YgkUDbklpqcijo 🔷 أحدث مقطع فيديو في سلسلة أفضل 10 أطعمة يجب ألا تأكلها أو يجب أن تأكلها: https://www.youtube.com/playlist%D8%9Fplaynext=1&list=PLpTTF6wMDLR6uaZ2eT4YgkUDbklpqcijo ▶ ️ شارك هذا الفيديو مع شخص تهتم به: https://www.youtube.com/watch?v=pljQrjiDC9Q 🌿 هذه قناة صحية شاملة تركز على جميع جوانب الصحة والعافية الطبيعية الشاملة ، وتضم الطبيب الأولمبي العشري والطبيب الشمولي الدكتور ستين إيكبرج من منظمة الصحة من أجل الحياة. تعلم إتقان الصحة الشاملة ، والبقاء بصحة جيدة بشكل طبيعي ، والعيش لفترة أطول والاستمتاع بجودة الحياة من خلال تعلم كيفية عمل الجسم حقًا. يغطي الدكتور إيكبرغ ويشرح الصحة بطريقة سهلة الفهم. ستكون هناك نصائح صحية مثل كيفية إنقاص الوزن ، وماذا تأكل ، وأفضل تغذية ، ونظام غذائي منخفض الكربوهيدرات ، وبرودة اليدين والقدمين ، ونصائح صحية شاملة ، وتخفيف الآلام ، وخفض ضغط الدم ، وعكس مرض السكري بشكل طبيعي ، وتقليل التوتر ، وكيفية ممارسة الرياضة ، والغدة الدرقية القضايا ، شرح نظام كيتو الغذائي ، نصائح حول صحة الدماغ ، تمارين الإطالة والمزيد من طبيب حقيقي. ▶ ️ معلومات الاتصال الدكتور Sten Ekberg العافية من أجل الحياة 3480 طريق كيث بريدج كومينغجا 30041 https://www.drekberg.com/ شكرًا لك على المشاهدة والتعليق والاشتراك والإعجاب. أخبرنا إذا كان لديك أي أسئلة صحية في قسم التعليقات أسفل الفيديو. الهدف من هذه القناة هو تثقيفك بمصطلحات سهلة الفهم حول ماهية الصحة الشاملة الحقيقية. جميع المقاطع المستخدمة لأغراض التعليق والنقد والأغراض التعليمية للاستخدام العادل. انظر حسين زاده ضد كلاين ، 276 F.Supp.3d 34 (SDNY 2017) ؛ Equals Three، LLC ضد Jukin Media، Inc.، 139 F. Supp. 3d 1094 (CD Cal. 2015). إخلاء المسؤولية القانوني النموذجي (الخطر المهني للطبيب): هذه ليست نصيحة طبية ، ولا يمكنني أن أقدم لك نصيحة طبية آسف! كل شيء هنا لأغراض إعلامية فقط وليس لغرض تقديم المشورة الطبية. يجب عليك الاتصال بطبيبك للحصول على المشورة فيما يتعلق بأي مشكلة أو حالة صحية معينة. لا يجب تفسير أي شيء هنا على أنه يشكل علاقة بين الطبيب والمريض. أيضًا ، قد تكون بعض الروابط الموجودة في هذا المنشور عبارة عن روابط تابعة ، مما يعني ، دون أي تكلفة عليك ، سأربح عمولة صغيرة إذا نقرت عليها وقمت بعملية شراء. ولكن إذا نقرت ، فهذا يساعدني حقًا في إنشاء المزيد من مقاطع الفيديو هذه! # توب10 # ويلنيس فور لايف # ماستر هيلث # دريكبيرج # دكتور ستينيكبيرج # هيلث اند ويلنيس # دكتور # دكتور_شوليستيك # طبيب حقيقي # بطل_الصحة # كيتو # كيتوديت # خسارة الوزن
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