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Piers Morgan Live
Losing It: America's Fat Obsession
Aired December 03, 2013 - 21:00 ET
THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.
PIERS MORGAN, CNN HOST: This is a PIERS MORGAN LIVE special, Losing It: America's Fat Obsession. Welcome to our viewers here in the United States and around the world and to our studio audience. Tonight, the weight of a nation. (inaudible). Estimated 19 million Americans are now obese. (inaudible). Who's to blame and what's to be done? Tonight, the answers you need and solutions that should work. All on tonight's special report, Losing It: America's Fat Obsession.
Good evening you've been a light chanting chatter but here are numbers that are tough to swallow. More than 78 million adults and more than 12.5 million children are obese in America right now. Although there are some encouraging signs that trend is reversing in the youngest of children.
But do extreme measures work? They do for Governor Chris Christie he's sitting down since undergoing Lap Band Surgery back in February. Another is Hilary Clinton who reportedly consulting a diet guru, President Clinton's also worked with looking to stay fit for a possible White House run in 2016. But what should the rest of us do? Tonight we're here to help with doctors experts and personal trainers including the one working with new mom Kim Kardashian. She's got some story to tell.
Let's get started with my favorite subject, food. With me now is (inaudible) chef and New York Times best selling author Rocco DiSpirito, author of "Now Eat This! Italian." Bongiorno. Come stai?
ROCCO DISPIRITO, CHEF AND AUTHOR OF NOW EAT THIS ITALIAN: Bongiorno. Come stai.
MORGAN: Let's cut to be quick. We've put - We've pushed you to the test because I thought this guy Rocco. All right he's a good looking guy and he cooks Italian food, so I'm going to put him to the real test, how to make me eat low calorie food and actually enjoy it.
So you sent rams (ph) to my apartment in New York all this stuff.
DISPIRITO: All of these. And these were the food.
MORGAN: Right, and I though this is weird, this has got popcorn, it's got caramel and it's got chocolates, it's got butter (ph), it's got pasta ...
DISPIRITO: It looks like junk food. It look like the worst food you can eat right?
MORGAN: It looks like stuff that were pile on the punt. Let's just go through the total here. What was the total calorie?
DISPIRITO: Let's see if the audience can guess how many calories in all of this food, six meals. How many calories? Tangerine (ph) how many?
UNIDENTIFIED FEMALE: 500.
DISPIRITO: No, come on. You can't be serious. Andre (ph) how many?
UNIDENTIFIED MALE: 2,500.
DISPIRITO: 2,500 is closer. In fact it's only 850 calories.
MORGAN: You see that's the amazing thing.
DISPIRITO: All of these.
MORGAN: Yeah and I have to say this also and I'm not saying this because I never met you before. I've been on some of these things before and, you know, you get set this sort of food by this diet companies.
DISPIRITO: Right the diet delivery services, yes.
MORGAN: And it taste horrible.
DISPIRITO: The problem with diet food is that it tastes like diet food that's why no one wants to be on a diet. As you know, America's Got Talent and we are the world champs in obesity, we are the number one most obese country in the world. In some statistics you may not know 67 percent of America is overweight, half of those people are obese. One in four children by the end of this decade would be considered obese.
More Americans die of obesity related illnesses than everything else combined.
MORGAN: It is scary
DISPIRITO: It is time to do something about this. We spend more money on our health care system than the entire GDP of France, think about that.
MORGAN: Amazing.
DISPIRITO: And we're getting nowhere.
MORGAN: Let's go through ...
DISPIRITO: Yeah let's go through this.
MORGAN: The food that you sent me because I was fascinated by the quality of the food to taste, it was incredibly tasty, I really enjoyed all of it, I ate all of this but let's go through it and actually do the what you would presume the calorie count to beat. What it actually was.
DISPIRITO: This is a high protein chocolate smoothy a great thing to start in the morning. A smoothy right? Most smoothies are full of fat and sugar, this one is sugar and fat free, has 30 grams of protein which is the right amount of protein to start your day with would normally be about 500. This one's only 198.
MORGAN: All right.
DISPIRITO: Three grams of fat.
MORGAN: And it was really good.
DISPIRITO: Yes. This is an omelet you like ham you like cheese? I made you a ham and cheese omelet it's made with egg whites. Normally about 500 calories, 85 calories.
MORGAN: Yes. Amazing.
DISPIRITO: Eighty-five calories.
MORGAN: And was properly tasty food.
DISPIRITO: And then I made you a beef and gorgonzola salad which has got walnuts and cheese and balsamic vinegar and that's normally 840, now only 237 and then I gave spaghetti Bolognese so ...
MORGAN: That's my favorite Italian dish and normally you consume a lot of calories, right?
DISPIRITO: Well normally the pasta is made with flour which is almost 300 calories in and of itself. This pasta is actually, it's puree chicken breast. Puree chicken breast mixed with egg white powder and water, squeeze (inaudible) into hot water turned into noodles. This is 100 percent protein carb-free pasta Bolognese.
MORGAN: How many calories?
DISPIRITO: OK, so that would be about 710, it's now 190 calories carb-free.
MORGAN: And tasty. And tasty that is the case.
DISPIRITO: These numbers don't matter if it doesn't taste good. There's plenty of healthy food out there but taste awful and that's the reason no one wants to eat it.
MORGAN: Now let's get to the relativeness which is that, if you have that in a restaurant, you'd be looking at a certain price, what we call in money for that quality of food.
DISPIRITO: That's right.
MORGAN: What can you prepare all that stuff for if you're at home? That's what people are thinking watching this.
DISPIRITO: I'll give you the before and after numbers. If you are going to buy this it would be $6 to $10 we made it for $2.92. If you were going to buy this omelet it be about anywhere from $6 to $9 and we made it for a $1.88. If you were going to buy these in a restaurant at least $12, if you went somewhere from East Side Place maybe $35 we made it for $4.43 cents. So this myth that is highly annoying to me that healthy is expensive it's time to bust the myth that healthy is expensive. Healthy is less expensive.
MORGAN: Well the crucial thing to me Rocco about you is -- right, the reason I wanted to get you on was I was fascinated by how tasty the food was, that to me was the real decider. Had it been quiet bland I'd just said to you, you know what, this is why I can't do this.
DISPIRITO: Right.
MORGAN: This is why I'll carry on spending ...
DISPIRITO: Right, you would have married an Italian, (ph) I get it, I know, I understand ...
MORGAN: That's my point.
DISPIRITO: I wouldn't be here right now.
MORGAN: But it was genuinely tasty food and very low calorie and very low cost if you do it at home. How do you persuade America and Americans who from my experience as a Brit coming here eat gargantuan portions of everything, cheese has to be on everything. Potatoes come with everything even when you don't order it. Everything is huge and vast like the country itself.
How do you culturally change that kind of thinking and the fast food epidemic and so on to get them to start to cook at home in a way that can produce this kind of result?
DISPIRITO: It's an unbelievably difficult question to answer, but I think what we're doing right now is part of it. We need a cultural revolution, the hippies did it in the '60s with sex, they also did with food by the way. They cooked homegrown locally made food.
MORGAN: Do you have better sex on your food Rocco?
DISPIRITO: I'll tell you one of the reasons I got healthy is because my sex wasn't as good as it should be. I went to the doctor and he's like, well you're about 20 pounds overweight.
MORGAN: Let me get to this, one question so how old are you?
DISPIRITO: I'm 46 years old.
MORGAN: Right, you're 46 I'm 48, right? I look about like your grand dad so, let's start again. Two years difference, you're 6'1" right?
DISPIRITO: 6'1" MORGAN: I'm 6'1" too.
DISPIRITO: OK.
MORGAN: You were at your heaviest how much?
DISPIRITO: Almost 230.
MORGAN: I'm about 218, right? But still too heavy.
DISPIRITO: And about 20 percent body fat.
MORGAN: Right and you had a medical where it said, sort of bad cholesterol and high blood pressure.
DISPIRITO: Right when I do the numbers you're in deep, you know what. Writing prescriptions, he literally takes out his pen and he says, look you need this for your high blood pressure, you need this for your cholesterol, you need this other one for your high blood pressure and he starts talking about side effects. It shocked the hell out of me.
MORGAN: What did you do?
DISPIRITO: I was 35 years old and I was already being told that I'm in health danger of heart disease and as he is writing this and handing to me, I was like, out of desperation I was like what else can I do? And he said, well you can try diet or exercise but here you go no one ever does that and I thought it was an epiphany for me I was like, keep those I'm going to try it. I'm really going to try, it's like no one does it. Everyone says they're going to do it.
A year later I did Iron Man 70.3 in St. Croix and I finished, I didn't want to win it because winning it is impossible but I finished the 70 mile exercise and self-discipline. And when I went back to the doctor he said, I don't know what you've done but you've made your body inside out you were like an 18 year old.
MORGAN: And you lost how much?
DISPIRITO: Forty pounds and so, if a chubby chef with a crooked spine and flat feet who could totally get away with it by the way, it's not like girls weren't attracted to me or anything if there was any downside other than the health. If I could do it surrounded by all that food and wine anyone can do it. I am surrounded by the most delicious food available on the planet everyday of my life and if I can do it anyone can do it.
MORGAN: Well I had tasted your stuff and I'm going to do it. That's how much of a ...
DISPIRITO: That's awesome I love that.
MORGAN: ... conviction I have for what you did.
DISPIRITO: A pound a day. MORGAN: Yeah.
DISPIRITO: You'll lose up to a pound a day if you follow my instructions.
MORGAN: OK. My next guess lost 245 pounds, you probably know how he did it. He only ate subway sandwiches. Jared Fogle is a household name, he's the Subway Guy and he joins me now. Jared how are you?
JARED FOGLE, THE SUBWAY GUY: I'm doing great, Piers how are you?
MORGAN: So you're this unknown guy who just announced he'd been eating a lot of subways and lost a lot of weight and before we know it subway business was completely transformed. They ended up making $8 billion that's something ridiculous, you made yourself a millionaire. Do you still eat subway sandwiches?
FOGLE: I do, you know, I don't eat it every single day anymore but I've learned, you know, exactly in moderation. You know, I'll tell you I've kept the weight off now for 15 years, I still probably average eating it three or four days a week and, you know, I travel almost 200 days a year as part of my job and as part of what I do with subway so, I have to be obviously pretty careful especially when you're on the road.
MORGAN: What is the question you get asked most by people?
FOGLE: Well, I think they always want to know, did you really do it? I mean, I think people are still sort of fascinated by that, of course, you know, losing 245 pounds in a year. But then I think the other one I get always asked is how do you keep it off? Because I think we all know how to lose weight, I mean there's a million ways to lose weight out there but it's keeping that weight off that's obviously the hardest part especially in this country and, you know, what I tell people that I still ate subway occasionally but I've just learned to eat in moderation.
I try to get my exercise in on a pretty regular basis and there's always excuses, you know, you can always have a million excuses after but you just got to finally put up and just do it.
MORGAN: I went to my training today and it's a genuine story and he said, "Wow you're looking pumped," and I was really thrilled. And then he said, "Why are you so happy?" I said you said I'm a pump, he went, "No, plump." So, it had been about a week back home fish and chips.
FOGLE: American pronunciation we don't know
MORGAN: Jared let's take a look at the very first subway ad that you made.
(BEGIN VIDEO CLIP)
UNIDENTIFIED MALE: Jared believed in an active lifestyle, including lots of walking. At the heart of Jared's routine are subway sandwiches.
UNIDENTIFIED FEMALE: Hey Jared.
FOGLE: Hey guys.
UNIDENTIFIED MALE: At subway you can choose from seven sandwiches with 6 grams of fat or less and they all taste great.
Food for thought.
(END VIDEO CLIP)
MORGAN: So Jared you got your old fat pants. I mean, let's have a look at them.
FOGLE: I do. These are way more famous than I am Piers. Actually if I can't make an event I send the pants, but ...
DISPIRITO: Wow.
FOGLE: ... this is I use to wear.
UNIDENTIFIED MALE: Wow, you look at that.
FOGLE: This is 60 inch waist. Now, these are the relaxed fit though which is very important to have. It's a good reminder for me obviously, you know, people are always fascinated when they see the pants. It's a great visual aid and especially when I'm talking to kids, you know, I speak to children all over the country and actually all over the world now about my story the fact that they know me really well from TV and then really try to have a good message for them about the mistakes that I made. And when they see the old pair of pants they just sort of ooh and aah and they really just can't believe it.
MORGAN: And more information on the Jared Foundation, check at jaredfoundation.org. Subway actually this is quite nice. Subway's brought sandwiches for everybody in the audience including me in their new bag.
So, we'll be handing those up and as you'd expect from Rocco, in an attempt to woo the ladies in the room is with a special low-calorie cupcake and as if there are not enough he's brought a copy of his new book "Now Eat This! Italian" for everybody in audience.
I actually feel like -- this is like Oprah big giveaway, you know. But Rocco good to talk to you and good to talk to you Jared as well.
Coming next who would intentionally gain 70 pounds in six months. Well this is easy to a man who did just that and ask him why he did it. That's next.
(BEGIN VIDEO CLIP)
AL ROKER, NBC'S TODAY SHOW: It's me. I was the hummingbird (ph). No, look it was -- I was a big guy. I enjoyed eating and it was -- it really wasn't until, you know, I was confronted with my dad just passing and he made me promise to lose weight.
(END VIDEO CLIP)
(COMMERCIAL BREAK)
MORGAN: Welcome back to our part two (ph) Losing It America's Fat Obsession. How far would you go to shed the weight? Well, Joe Cross in his early 40s are tipping the scales at 310 pounds. Take a look at this clip from his documentary "Fat, Sick and Nearly Dead".
(BEGIN VIDEO CLIP)
JOE CROSS, DIRECTOR AND STAR OF "FAT, SICK AND NEARLY DEAD": This is what I saw when I look in the mirror. Looking good, well the Israeli boy and I kept saying that sign. It looking well, looking back at me.
Who was I kidding? I didn't look like that anymore.
I look like a swallow to shake.
(END VIDEO CLIP)
MORGAN: Well, Joe found the answer by drinking fresh fruit and vegetable juice he says has made all the differences of a different looking Joe Cross joins me now.
And Joe, give me the stats first of all. What were you at your heaviest, what are you now?
CROSS: Piers, my heaviest I was 320, right now today I got on a scale this morning in the hotel in L.A. I'm 240.
MORGAN: Amazing. And how do you this?
CROSS: So, what -- I was like a business guy running around the world, doing deals, focused on, you know, building companies. You know, I kind of say it now let's focus on wealth not health. And, you know, I got sick when I was 32 and according (inaudible) where we can take pills.
So, I took these pills for this debilitating order immune disease called chronic urticaria. It's like really bad hives and swelling. It was a really debilitating disease and I took the pills or eight long years and then something happened when I turn 40. It was like that wake up call of, you know, four is like a lot closer to a five, where the three is closer to a two. And I just sort of felt, wow, you know. I'm 40. I'm looking in the mirror here I'm 320 pounds. I'm taking medication night and day, high blood pressure, prediabetic, high cholesterol, I mean I'm a walking time-bomb.
So, I decided to super charge that journey by drinking just fresh fruit and vegetable juice for 60 days, and then I did another 90 days of eating fruits, vegetables, nuts, bean seeds and after five months of just plants I was off all medication and I was, you know, close to 100 pounds lighter after five months and that was in a six, seven years ago. MORGAN: And how have you managed to sustain, because that's the key thing that so many people finds it difficult. They can do a diet for a little bit, but then, you know, reality check scene and they get tempted and they go back. How have you managed to stay so disciplined?
CROSS: Sure, well the first thing I'd say Piers is I didn't look at what I did as I diet. I looked at what I did as a circuit breaker. I sort of feel that we all have free choices when it comes to the energy we're going to put into our body.
We can choose plants. We can choose animal products. And we can choose this new kid on the block. Something that's been around like only for 70 years and that's processed food.
Now, if you look at the diet of the average typical American, the way you come from where I come from it's around about 60 percent of all the energy we get is from processed, about 30 percent from animal and about 10 percent from plant food, and then when you carve out the french fries or chips as you and I like to call them, that's another 3 percentages french fries.
So, really the average American is only getting 7 percent of their calories from plants. So, I look at now what I try to do is I like to bump that number up. Now, I still love my steak (inaudible) and I still enjoy it. I just don't have it like I used to.
So, now my diet is around 40 percent of the calories I consume is plant based and then about 30 percent animal and then 30 percent processed. And that has kept me on straight and narrow, has kept me medication free for six, seven years.
And nowadays, if you can sort of start your day by like kind of going back to that hunt together sort of world of getting your plans on board, having juice, or a smoothy, or a fruit salad for breakfast, having salad for lunch and then at night time sort of going to do what, you know, I mean, I ate sushi last night I'm going to go tonight and probably have some -- I think I'm doing steak tonight and sort of my sort of world now is plants during the day and then eat normal at night.
MORGAN: Good to talk to you Joe Cross and what a story, quite amazing.
CROSS: Thank you, Piers.
MORGAN: You carry on juicing (ph). Good to talk to you.
I want to bring in now Drew Manning he's a personal fitness trainer, who gained weight to see what his plans in going through. He's also the author of "Fit to Fat to Fit".
OK, so you're fascinating because there you were so positive. Hard rock muscles everything else, very lean. And you thought I'm going to put on 70 pounds.
DREW MANNING, PROFESSIONAL TRAINOR: Yes.
MORGAN: Why did you want to do that? What you want to become me?
MANNING: I don't know about so much you, but I thought like I need a different perspective. I was always fit. I never struggled with my weight and ...
MORGAN: And this is the picture. This is amazing.
MANNING: Yes. Pretty scary.
MORGAN: So, that's you. Let's see those again, let's put those back up. So that's you on the left before, that's what you became in the middle?
MANNING: Yes six months.
MORGAN: And that's what happened after. So, I mean quite extraordinary, that's a six month period?
MANNING: Six months, yeah, so a year long.
MORGAN: You did it because you wanted to try and relate to I guess what your clients were going through, kind of heavier clients and how many working out and the problems they might have because, you know, my issue with my trainers is they're like you, they're like meatball machines. And when they say go and knockout 30 press ups its fine for them.
MANNING: Yeah.
MORGAN: But for us it's not so easy.
MANNING: Exactly and that's what I felt like I needed that different perspective and becoming overweight gave me a better understanding, not that I would know exactly what it was like but at least I would have a better understanding versus that trainer with the six pack, you know, the typical type of trainer.
MORGAN: Because you'd never been fat right?
MANNING: Never been overweight, never struggled.
MORGAN: So what were the key takeaways for you?
MANNING: The biggest things I learned was more so on the mental and emotional side. Physically I knew I was getting the man boobs and the love handles but mentally and emotionally ...
MORGAN: Don't like those aren't they? Women like those.
MANNING: Yes, some do. But it really did affect my relationship even with my wife. It affected me as a dad, it affected my personality and that's a scary thing because diet affects you more than just your weight. It affects you so much more psychologically than you think. MORGAN: Did people treat you differently? I mean, when you walk around now, you look good. Did you suddenly find that, that wasn't happening if you lost it?
MANNING: I think some people looked at me differently, I could see the stares at the grocery store loading up my cart with soda and cereal but no one ...
MORGAN: Oh, Drew loved it, right?
MANNING: No, no one was really mean, but I felt like for my perspective people were staring at me more, so my self esteem, my confidence levels took a hit the bigger I got and so that's the hard part to deal with, lose my self esteem being out in public or getting out of the shower covering up in front of my wife, that's how it affected me.
MORGAN: Well it's a great story, "Fit 2 Fat 2 Fit" is available right now and here it is and you can see Fat, Sick and Nearly Dead on Netflix in iTunes. Drew good to talk to you.
MANNING: Thank you so much Piers, appreciate it.
MORGAN: When we think about America's Obesity Epidemic, is it an individual's choice or a food conspiracy we'll debate whose to blame that's coming next.
(BEGIN VIDEO CLIP)
RICKY GERVAIS, ENGLISH COMEDIAN, ACTOR, DIRECTOR, PRODUCER, MUSICIAN, WRITER AND FORMER RADIO PRESENTER: I think I've just got fatter and fatter and after that ...
MORGAN: What was the point when you went -- how heavy were you when you had enough?
GERVAIS: 14 stone, 14 stone.
MORGAN: Was there a moment or kind of self awareness where you went OK that's enough?
GERVAIS: I just felt like where was it going to end.
(END VIDEO CLIP)
(COMMERCIAL BREAK)
MORGAN: The health cost of obesity in the United States are staggering, now estimated at a $115 billion and it could skyrocket to $300 billion in just a few years and who's to blame for the epidemic? Well it's a question of self control, the food companies and restaurant chains at fault. Here with me to debate that Dr. Joseph Colella, he's a director of robotic surgery in the University of Pittsburgh Medical Center and Michael Moss, New York Times investigative reporter and author of "Salt Sugar Fat." Welcome to you both. So, CDC has reported that 35.7 percent of American adults, 16.9 percent of American children age 2 to 19 are obese and in the way we're going that rate will reach 44 percent by 2030, almost half of America Michael Moss will be dangerously overweight.
Why is this happening? How do we change the thinking?
MICHAEL MOSS, INVESTIGATIVE REPORTER NEW YORK TIMES: I have heard so often people trying to blame people for this problem and I will grant you one moment. In the 1980s there is a moment overnight when it became acceptable to eat anything, anywhere, anytime, that's when you started to see people walking down the street eating and drinking. Bringing food into business meetings, you probably wouldn't be surprised if I brought something here right now and starter eating it.
But you can't underestimate the cunning and the skill on that behalf -- on the part of the processed food industry, not just to make products that we like but to get us to want more and more ...
MORGAN: Which makes them addicted, by making them just have something and then that makes you have more of it.
MOSS: There was no word that hit more than the A word granted but the language they use is every bit as revealing. They talk about cravability, snackability and one of my favorite is moreishness. These are not English major, I mean these are scientist, bench chemist, marketing people talking about what drives them day in and day out, which is to make their products as utterly attractive and irresistible as possible.
MORGAN: And the problem is Joe Colella they come to you because they end up piling on the pounds and they feel terrible about themselves and into the doctor who can repair the damage. I mean in my ideal work you'd be out of work.
JOSEPH COLELLA, DIRECTOR OF ROBOTIC SURGERY, UNIVERSITY OF PITTSBURGH: Correct.
MORGAN: Why are you seeing so much business do you think from the stories that you hear?
COLELLA: The stories that I hear it's very clear that people are addicted to sugar, we're under a sugar spell, our whole country is and so, with the exception of the few percent of people that are in this room that you've had up on the stage today, everybody struggles with their weight and they struggle with it and they struggle with the daily battle of can I eat this? How much time in the gym that you mention, can I get past it? What's it going to do to me? And the reality of it is, if we don't stop the consumption of sugar at the rate we're going, we're all going to be fat and we're all going to be sick and the procession to my operating room will not stop.
MORGAN: Is it just sugar Michael Moss? Is it salt, you know, you read the headline one day, too much salt can kill you, the next day not enough salt will kill you. You know, and so you rid of all these things, nobody seems to have a clear idea what they should be doing in terms of their diet that will definitely make an impact ...
MOSS: Well I think your favorite cheese, you know, we're now eating on average 33 pounds of cheese every year and then we got to that point because the processed food industry teamed up believe it or not with the government to turn cheese into an additive, something that's added to food to increase the allure and in some ways cheese is even more powerful than sugar because the brain gets deceived. If you can't see the fat that's on your food the natural breaks that you have to sort of curve over eating get taken off.
But yes, it's and there's nothing inherently with salt sugar fat it's the amounts and it's the allure of these products and it's the mindlessness that we've sort of taken to eating that can play right into the hands of the industry.
MORGAN: Joe Colella, I've talked to into Chris Christie several times about, and he's very honest about his weight problems. He's a brilliant politician but he has this big frame and he has struggled very, very hard over the years to do something about it. He eventually had this gastric Lap Band thing which appears to be having some effect for him. You have seen those and have treated people with those, when it gets to that stage people are pretty desperate aren't they to do something?
COLELLA: Well our whole country is desperate, so they're desperate but for sure I think it's important to understand this. There is a body mass index, a line. A line in the sand that once you cross it you can't go back and stay back on your own. Typically that's been thought to be a BMI body mass index support, those are the people I operate upon. Those are the people that get Lap Bands but listen to this, just about two years ago the FDA approved flat band surgery for people with the BMI of 30 or greater and one medical problem related to their weight. Think about that, so your comment earlier about half of our population and 15 years being obese and needing surgery that's where I'm looking at, operating on half of all Americans.
MORGAN: I was applauding Michael Bloomberg, they are here in New York for saying, let's deal with this super sized sodas. They're terrible for everybody, they're making people fat, they're rotting their teeth, they're not good for you, telling people can't be trusted and to stop it themselves. Let's do something about it, and he lost, let me ask the audiences, we got to answer this, I want to ask you two questions, the first one is, do you think super sized sodas are good for you?
UNIDENTIFIED FEMALE: No.
MORGAN: Does anybody think they're good for you? OK, let me ask you a separate question, are you happy for Mayor Bloomberg, or President Obama, or whoever it may be, to start telling you how you should lead your lives in terms of drinking and eating?
Now show of hands if you're happy about that. Right. So this is fascinating, OK, so all of you agree, it's terrible, you know, super sized sodas. But none of you want to be told that, right? So this is the classic American psychology and -- which I battled with as a Brit on a daily basis ... COLELLA: It's all right.
MORGAN: ... but we are the same in Britain actually, exactly the same. And this is the proxity (ph) isn't it? Joe Colella because you -- everything about you, tells you this is wrong.
COLELLA: Certainly.
MORGAN: But you don't want to be told you can't have it, how do we get through this?
COLELLA: But the reality of it is, it's making you sick, whether you have weight problem or not, so stop to think about that for a minute. You've had so many lean, fit people on your show today ...
MORGAN: Right.
COLELLA: ... they look tremendous. If they're eating a high sugar diet, they're sick. So they may actually be cursed in a worse way that the person that gains weight. Because when they get on the scale, they don't have a warning sign, they don't get one ...
MORGAN: But ...
COLELLA: When you get on the scale and you have a problem you're warned.
MORGAN: Right.
COLELLA: And a lot in there -- the bell has been rung.
MORGAN: Final question Michel Moss, how much is general mobility? A big issue in the sense if you just did half an hour of brisk walking a day, a lot of doctors tell me that that coupled with a reasonable diet is more than enough to exercise?
MOSS: It can't hurt but look, you're going to have to be on Tour de France in order, you know, amass the kind of calorie burning that you're going to need to compensate for the kind of over consumption that you can be led.
MORGAN: So diet is the key?
MOSS: Yeah, controlling the intake especially with ...
MORGAN: And portions.
MOSS: Yes, portions, yeah.
MORGAN: But Americans have huge portions.
MOSS: Yeah.
MORGAN: OK, Michael Moss's book, "Salt, Sugar, Fats" available right now, it's a terrific read. And Dr. Colella your website is drjoecolella.com. Thank you both very pretty much ended. MOSS: Thanks.
COLELLA: Thank you, Piers.
MORGAN: Coming next the fitness guru to stars she's trained Gwyneth Paltrow and new mom Kim Kardashian, but she's got lot of stories to tell us.
(COMMERCIAL BREAK)
(BEGIN VIDEO CLIP)
TRACY ANDERSON, FITNESS GURU: We go two arms without any resistance. And now, I'm taking three pound weights only three pound weights. No woman should lift more than two pounds. So now, we're going to do some more arm rotations with three pound weights.
(END VIDEO CLIP)
MORGAN: That's fitness guru Tracy Anderson working out with Gwyneth Paltrow (inaudible) we're getting her back from the stage. And she has a couple, Tracy's clients include, (inaudible) J Lo and new mom Kim Kardashian. And Tracy joins me now. Tracy, how are you?
ANDERSON: I'm great. How are you?
MORGAN: So every time I see one of these celebrities having a baby within about three months they look like a stick ends yet again. And always says as we reshaped and retrained by Tracy Anderson. What you do to these poor women?
ANDERSON: You know what I support them. I support them, I tell them the truth then I give them the tools to actually get the results that they hope to get out of their hard work because as women we're doing a lot in this world to support a lot of people. And if we want to look like our best versions of ourselves and feel comfortable in our own skin we deserve that.
MOGRAN: Gwyneth Paltrow said that you've given her a 22-year-old stripper's butt.
ANDERSON: I actually have. We've done that together.
MORGAN: So, there are women around this audience that may say I want a stripper's butt. How do I get one? How do you get one?
ANDERSON: I think we gave them -- didn't we give them DVD?
MORGAN: Well, that's a little surprise there. So we have got a little gift. I will bring this surprise forward now you've mentioned it. But Tracy very kindly is giving everybody a metamorphosis program. Everyone in the audience, here it is and is a full program for all of you. So, if you don't like to come back and see me again in three months you'll have stripper's butt ...
ANDERSON: You're all getting ... MORGAN: ... which is great.
ANDERSON: Yes. They're all getting strippers butt exactly better than, better than.
MORGAN: Actually you've got Kim Kardashian. And now you'd only go into the details exactly what she's going through. But obviously it's pretty similar for all people who've just had a baby. What are the key things that women who've had a baby need to do quite quickly to get rid of the baby fat and so on?
ANDERSON: Well, right now Kim is doing what she should be doing which is bonding with her baby. She's a first time mom so she's enjoying that. And I think one of the things that people are always alarmed with me as I'm like, no, you know, relax get into the routine, enjoy the baby. You know, the body is what comes next. So, if you are able to nurse then that's a great thing because that's nature's way of starting to get everything back into position. But, the thing about nursing is that we are designed to have more than one baby. So, we'll only bring things back so far but not all the way. And so, you do have to face exercise eventually. But right now, Kim is in baby heaven.
MORGAN: And then, you obviously deal with I guess the -- a more glamorous end of the American shape market in the sense you're doing with top celebrities here and it's their business to be in great shape. What do you think is the formula for regular Americans who really started a bit of their weight? What is the best formula in terms of how many times should you workout a week, what kind of workout should you be doing and what kind of diet should you combine it with? If you wanted to just get some reasonable results, you know, maybe lose 8, 9 pounds or whatever it may be.
ANDERSON: Yeah. That's a really great question because the formula is key and the ratio is key and also enjoying life is key. We are emotionally programmed to love food. We're emotionally programmed to love certain foods by the time we're seven years old. Food is a big part of who we are and so many people now are losing all of the spark behind their eyes because everybody is running around starving and cranking and cutting out food groups and all kinds of things.
So, we are meant to move. We're meant to connect to our bodies, exercise is vital to our health and the idea of exercising three days a week is not enough and it's something that you need to do six days a week, five to six days a week because you need to connect with your body daily and you are how you move. So, this notion of exercise, creating even further imbalance in our bodies by as bulking up certain muscles or overusing certain muscles is also not the answer because it doesn't lend to the body that we desire and it also causes injury in all different kinds of things and many circumstances and a lot of that pounding and in the same way is hard to do quite frankly.
MORGAN: Well Tracy, you performed miracles on the celebrities. If ever I have the time, I will come and be bested by you myself and get myself be 22-year-old stripper's butt which should be quite something. But I thank you very much indeed for joining me. ANDERSON: Oh my goodness. I'm going to take you up on that. I'm not kidding.
MORGAN: Well, you can consider me to be your ultimate challenge. So, for more information, checkout Tracy Anderson ...
ANDERSON: I did. I am launching a men's program.
MORGAN: Are you? OK. Well, I can be your flagship. Why not and unless you think the body is already too perfect to work with, don't I? I will quite understand that. But for information check out ...
ANDERSON: Well, your brain is quite perfect.
MORGAN: Thank you Tracy.
ANDERSON: We'll get the body in that.
MORGAN: Thank you. You know, I knew I liked her. Anyway, for more information, checkout tracyandersonmethod.com and as I say everyone of you get Metamorphosis by Tracy. Thank you very much indeed, Tracy.
Coming next. The latest and greatest workout, who was behind the new fitness crazes and do they work?
(BEGIN VIDEO CLIP)
JANET JACKSON, ARTIST: I've seen the most of them. I still have and I have to -- I've learned how to handle certain issues and not to run to that for comfort.
(END VIDEO CLIP)
(COMMERCIAL BREAK)
(BEGIN VIDEO CLIP)
JANE FONDA, ARTIST: One, two, stretch, four, double time. One, two, three, four, five, six, seven, eight, and inhale.
(END VIDEO CLIP)
MORGAN: The days of a Jane Fonda workout on VHS, of course, long gone although I still work out a bit like that, but few are (ph) now pushing themselves to the limit to get in shape with the latest high tech workouts. Do they work? And more importantly to me, are they painful? The (inaudible) the three of them here tonight, Ruth Zuckerman, co-founder Flywheel, Barry Jay, the founder of Barry's Bootcamp, and Shaun T, creator of Insanity or as everybody call them, the Trilogy Of Torturous.
And so Barry, let me start with you because you've had -- I've seen the results of your work because one of my producer's shot is what on this show has been bested from, you know, as true with what (ph) he says, "Quite a chubby lad" into and sort of refined lean machine ... BARRY JAY, FOUNDER OF BARRY'S BOOTCAMP: And a rock star.
MORGAN: ... and it's all about Barry Bootcamp. So it works.
JAY: It absolutely works. The results are one of the main reasons people keep coming back.
MORGAN: What is it about your Barry's Bootcamp is different to others?
JAY: Good question. It's, you know, it's running and weights. It's very basic training and it has put in a group atmosphere where you have the camaraderie and support and the encouragement to push and be pushed really hard, you know, and (inaudible).
MORGAN: Can you get properly fit by -- or just doing weights or just doing running is the best combination, both?
JAY: Both. The combination is really the winning combo there.
MORGAN: So Ruth let me turn to you, the Flyingwheel is a phenomenon. I'm not really aware of, but everyone I mentioned it to in Michigan's, oh the Flywheel. So it's clearly a big phenomenon. What is it and how does it work?
RUTH ZUCKERMAN, CO-FOUNDER AND CREATIVE DIRECTOR, FLYWHEEL: It's indoor cycling. Indoor cycling has been around for a while but when Flywheel started, we brought it to a whole new level.
We have added performance technology to the bike so finally, we can measure exactly how hard you're supposed to be working and the results have been amazing the weight loss stories are incredible and we see them everyday.
MORGAN: And how hard should you be working? I mean, there's a guy in England who's a big TV person (ph), for example, that recently had a stroke on a rowing machine because he's pushing himself so hard because he read about -- as I have recently, the value of high intensity workouts, the other guy 50, who actually ended up killing himself because there is a risk, you ought to be careful, so very well say high intensity to 48 like me, I don't want to die doing it.
ZUCKERMAN: Right.
MORGAN: Other people may want me to but I don't want to.
ZUCKERMAN: No. It's a concern but, you know, we're well aware of our customers. We know our customers. We have stadium seating so the instructor can see every rider in the class so if we can see someone's working too hard, we're going to go tell them they are because we can see exactly what everyone's doing.
MORGAN: OK. Shaun T, Insanity, that's about sums up the whole workout.
SHAUN T: Exactly. MORGAN: Well to me because, you know, (inaudible) most of all, I hate working out. I just hate the whole damn feet apart, but when I've had the shower off to it that moment when you feel pretty good again.
SHAUN T: Right.
MORGAN: Everything else is just complete torture. For you guys, you love it because this is your business. How do you get people into right discipline to keep going and not just give up off for a few weeks where so many people do.
SHAUN T: Well, I think that's the name thing for me, you know, my specialty is actually being able to connect with people through their TV screens and because I, at one point, was also 50 pounds overweight. I know what it's like to go through the weight loss.
So one of the things I'm going to this crazy workout is that as we're going through it, I'm thinking in my head what does this person need to be able to get through the second or this next minute and they're also able to take a break. But, you're right, people don't want to work out because they're afraid to work out but I use my motivation to actually get them to push harder to go stronger and Insanity is a crazy word and ...
MORGAN: We have one of your victims here, I use the word victim advisably, Josh. Josh, you actually did the Shaun T Insanity thing and it worked, right?
JOSH: Yes, it did. Yes.
MORGAN: What were you before? What did you end up, the weight?
JOSH: I started at 293 and was down to 203.
MORGAN: 293 you were. Wow.
SHAUN T: He actually did the T25 workout. My new workout, you know, it ...
MORGAN: And what is unique about this?
SHAUN T: What's unique about it is that, you know, well first of all I'd like to say that people are afraid to workout with me because they think it's so hard. So what I do is I bought a modifier in and the number one reason people have been not working out is they say they don't have enough time.
So I said, "25 minutes, you have a modifier. I'm motivating you every step of the way. As soon as you start to get one muscle group depleted I switched to another muscle group so that it's fresh and that puts out the workout."
MORGAN: What is a modifier?
SHAUN T: A modifier is so and so. If I'm doing crazy high jumps, there's a modifier doing a less low impact with no jumps so if you have ...
MORGAN: So it's a less of Shaun T basically?
SHAUN T: Yes, kind of. But you work your way up to more of a Shaun T.
MORGAN: And all these stories, I mean, this is for the three of you really, but all these stories about the new fad is you don't have to because I was working so hard, you don't have to do it our long workout.
What is the minimum you need to do? Barry, do you think as a workout, how many times a week to get reasonably fit?
JAY: That's a good question because I'm believer in the hour workout. It says to remove the cardi (ph) and just working out with weights, you could bring it down to 30 to 45 minutes, you know, but to get the cardio and the weights in whatever your cardio is.
MORGAN: And how many days a week would you recommend?
JAY: Oh, five days a week.
MORGAN: Well, Tracy say it's six.
ZUCKERMAN: I would say five as well.
SHAUN T: I say five days a week.
MORGAN: See, I don't think this is realistic. So I want to throw this back at you guys. It's all right for you though because every moment of your waking day, you want to workout. But people like me it is torture and what I want to hear is -- I don't want to hear five or six. I want to hear six times -- want to hear three times a week preferably for about half an hour would be my dream ...
SHAUN T: But you have to think of it this way too. I mean, you know, for me I create programs that have a calendar so people can follow so they can keep themselves accountable. And I'm sure these guys might agree too. Everyone starts out at a different fitness level.
So the truth is if you've never worked out before, if you workout one day a week for a month, you're going to start to see some kind of result because you're putting your body through something that it's never been through. Ideally, we would like you to get up to work out five times a week because then it becomes a lifestyle change and it worked us up to that so.
MORGAN: But it's expensive I mean to hire you guys. You'd have to mortgage the yacht to do this.
SHAUN T: Well that's why, you know, for me I mean I could create at home fitness program so it's a one time payment and it's a lifetime of result.
ZUCKERMAN: And we've discounts of all amount of bike. So there you go.
MORGAN: Barry, you want to go free flagging while you're at it?
ZUCKERMAN: You know, if I can also say. It has to be fun. If it's not fun ...
SHAUN T: Yeah.
ZUCKERMAN: ... people aren't going to come back. And at Flywheel, we have great music, we have DJ curated mash-ups and remixes and it's dark and it feels like a club.
MORGAN: See, I just persuade you the gym that I use in New York to not have terrible sort of like Swedish-Euro trash music.
ZUCKERMAN: Yeah, I know.
MORGAN: And we know and what CNN. So I now workout to Wolf Blitzer and I can tell you it gets the juices for it. Thank you all very much indeed.
And coming next, I will take a ride on one of Ruth's Flywheels. I don't know why I'm doing this, but I've been persuaded it will make me fitter.
(COMMERCIAL BREAK)
MORGAN: Right now with my 30 audience that have been here the whole hour for a special Obesity in America, Losing It America's Fat Obsession. Ruth Zuckerman is here to show me how to use one of her famous Flywheel.
So this is like a bike, right?
ZUCKERMAN: It's a bike.
MORGAN: Then what happens?
ZUCKERMAN: I want you to look at that little screen and I want you to take your torque to 25.
MORGAN: 25 on the torque.
ZUCKERMAN: Yes. So you take the blue dial and turn it to the right.
MORGAN: Oh, OK. This one?
ZUCKERMAN: Until it gets to 25.
MORGAN: Oh, OK.
ZUCKERMAN: OK.
MORGAN: And that's the ...
ZUCKERMAN: That's our word for resistance torque, OK? MORGAN: OK. Torque. Yes.
ZUCKERMAN: OK. So you're at 25, right?
MORGAN: Yes.
ZUCKERMAN: OK. So now I want you to take your RPM number to 70.
MORGAN: OK.
ZUCKERMAN: Let's see how that goes.
MORGAN: Easy.
ZUCKERMAN: You're good?
MORGAN: Easy. 73.
ZUCKERMAN: All right, Piers, so I want you to stay at 70.
MORGAN: OK.
ZUCKERMAN: But I want you to now take your torque to 28.
MORGAN: OK. 28.
ZUCKERMAN: OK, 70. How's that going?
MORGAN: This is, you know, getting a little testing.
ZUCKERMAN: Should we try 30?
MORGAN: Why not.
ZUCKERMAN: OK.
MORGAN: So that's 30. And I'm now 70, yeah.
ZUCKERMAN: Still 70.
MORGAN: So is that a good balance?
ZUCKERMAN: That's very good.
MORGAN: And how many seconds do I have to keep doing this for?
ZUCKERMAN: About 30.
MORGAN: So I can see this is pretty girlie.
ZUCKERMAN: Right.
MORGAN: Luckily, I don't have to keep doing this but it's been a fascinating show. I want to thank everybody tonight for joining. I want to thank all my guests and having these great studio audience and have a happy and healthy evening. Good night.
