Who cares for the Caregiver?

WEBVTT

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[SPEAKER_00]: Hello and welcome to another episode of Beyond the Spectrum every age, every need.

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[SPEAKER_00]: I am your host, my name is Sean Francis, and I'm really excited about today's show.

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[SPEAKER_00]: I'm excited about everyone.

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[SPEAKER_00]: So whenever you hear me say that, what's so different about today's show?

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[SPEAKER_00]: Countless reasons, you'll find out as we get started here in just a minute.

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[SPEAKER_00]: All right, we will get right to it.

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[SPEAKER_00]: Before we do, I want to thank our community partners, Billy Footwear.

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[SPEAKER_00]: They are the makers of Adaptive Footwear for all.

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[SPEAKER_00]: The story of Billy Price, who is the founder, is one of Inspiration.

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[SPEAKER_00]: He suffered a catastrophic injury.

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[SPEAKER_00]: His first week of college and was left paralyzed.

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[SPEAKER_00]: Had to learn how to do everything all over for himself.

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[SPEAKER_00]: And he was able to do so with the exception of putting shoes on his feet, a prototype was born.

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[SPEAKER_00]: Billy Footwear was a project was created, I should say, and Billy Footwear was born, and they have served many families, many people, and so we'll do over a million pair of shoes.

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[SPEAKER_00]: If you check the show notes, you will get 10% off your final purchase price, that includes any sales that they may have going on as well.

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[SPEAKER_00]: Also, I want to thank our community partners,

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[SPEAKER_00]: This is a winner that comes in a ton of fantastic flavors and has no artificial ingredients as well, which is the perfect segue into our topic today and our guests.

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[SPEAKER_00]: So if you actually click on the show notes, you will get a discount off your purchase with them as well.

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[SPEAKER_00]: Our guest today is someone who, well, we go way back.

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[SPEAKER_00]: If I get into how far back we go, we'll both be perceived as old.

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[SPEAKER_00]: So we were just saying that,

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[SPEAKER_00]: getting older is such a privilege and a gift, and we go back many decades, she is a registered dietitian and nutritionist.

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[SPEAKER_00]: And for most of my life, I've been a healthy person.

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[SPEAKER_00]: So this is long before I officially became a caregiver.

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[SPEAKER_00]: And the show was created because we are interested in touching on the things that affect the caregiving and special needs community in the most obvious

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[SPEAKER_00]: most people would not necessarily think of.

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[SPEAKER_00]: And what we're going to talk about today, you know, we're going through our series about caregiving and relationships.

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[SPEAKER_00]: We've touched a bit on our relationship with ourselves.

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[SPEAKER_00]: What we're going to look at today is our relationship with food.

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[SPEAKER_00]: There's a saying that people ask in the person who development field where they say who motivates the motivator.

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[SPEAKER_00]: So who fuels the caregiver?

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[SPEAKER_00]: We can't help people from a place of weakness half as much as we can as we went from strength.

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[SPEAKER_00]: And our guest today is not other than Lisa Underwood.

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[SPEAKER_00]: Lisa, welcome.

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[SPEAKER_01]: Thank you, Sean.

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[SPEAKER_01]: I'd like to see you.

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[SPEAKER_01]: And, yes, we did grow up together, seems like yesterday.

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[SPEAKER_01]: Yes, yes, yes.

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[SPEAKER_01]: The nutrition is so important.

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[SPEAKER_01]: It keeps us young, feeling young, and acting young.

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[SPEAKER_01]: Exactly.

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[SPEAKER_00]: Yeah, yeah, most definitely.

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[SPEAKER_00]: And so, you know, being able to have people that I,

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[SPEAKER_00]: know and have been, you know, close to me for years on the show is just one of the things that I'm grateful for for having this platform.

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[SPEAKER_00]: But let's talk about, let's see, where do we be yet?

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[SPEAKER_00]: Let's talk about you and your journey to becoming an attritionist and dietitian because I'm learning more about what that is growing up when I heard

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[SPEAKER_00]: when we heard those terms.

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[SPEAKER_00]: I thought of maybe someone that worked in the school system, unless you had some kind of eating disorder or something like that.

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[SPEAKER_00]: The doctor, you know, might recommend that your parents connect you with a dietitian or something like that.

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[SPEAKER_00]: Other than that, that's my limitation.

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[SPEAKER_00]: And then later on in life, as we begin to try and take care of ourselves and from what fitness and things of that sort, you hear about it, but especially in this day and age

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[SPEAKER_00]: influencers or gurus out there, you know, there's still a little bit of limitation on all of that, so let's start with a little bit of your story and how you even got on that path.

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[SPEAKER_01]: Yeah, so I grew up in the Virgin Islands, like you, and we didn't really think about nutrition because food was amplitude is part of every culture.

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[SPEAKER_01]: That's, you know, everybody eats and everybody knows a lot about food, but my grandfather who was very, before anybody knew about nutrition, he was reading about vitamins and also a Todd and he was always nutrition is important, but we were referred to it as get your vegetables, eat your salad,

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[SPEAKER_01]: You want to grow up eating mangoes on the beach and fish and just like we didn't know and it was all good But when it came time to start thinking about college Because what's one thing about the people that grew up in the Virgin Islands We were very pro education and we're very pro.

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[SPEAKER_01]: Let's the next step and what's going to be your career So I was going to be a doctor and but then I found out wow that was really hard

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[SPEAKER_01]: It took a long time to study, and I was like, so I went to the Labor University, and I met a registered dietitian in a nutrition, and a introduction to nutrition class, and I said, okay, that's it.

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[SPEAKER_01]: I want to be a doctor.

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[SPEAKER_01]: Okay.

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[SPEAKER_01]: And most people have never met a dietitian primarily, because there's only about 100,000 dietitians in the United States.

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[SPEAKER_01]: That's why, yeah, you might not need a dietitian, because we're very small specialty.

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[SPEAKER_01]: So then, I went to UC Davis, which I graduated at University of California, Davis.

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[SPEAKER_01]: And I went through what we call the coordinator program for nutrition.

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[SPEAKER_01]: To bachelor health science, to prepare you to move on to the next step of becoming a dietitian, which is attaining an internship, which takes about a year and a half.

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[SPEAKER_01]: And then, you also, today, there's no exception, you must have a master's degree.

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[SPEAKER_01]: in nutrition, to become a dietitian, so I happen to look out and after I went to graduate from UC Davis, my name was accepted into a very good internship at Emory University, although I did a tremendous wonderful clinical internship coordinated with my masters and did

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[SPEAKER_01]: And with my master's and sports nutrition, and thought, oh, exercise was, it was the big thing that, right, which is still is, if you do know how an exercise is to nutrition, then you know.

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[SPEAKER_01]: So then by actor completing my internship, the dietitian has to have a master and then you have to sit your boards, which takes about six months to study.

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[SPEAKER_01]: That's where it's about eight years, eight, seven and a half to become a dietitian.

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[SPEAKER_01]: It's a long, long, long.

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[SPEAKER_00]: I did not know that.

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[SPEAKER_00]: When was that when were you at Emory?

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[SPEAKER_00]: When were you in Atlanta then?

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[SPEAKER_01]: So I was there a long time ago, like in the A.V.s.

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[SPEAKER_01]: Okay, okay.

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[SPEAKER_01]: So, and I heard it hasn't changed much because the traffic's so bad.

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[SPEAKER_01]: But Emory's still a great school, Georgia State's really a good school, and then loved being a dietitian worked.

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[SPEAKER_01]: So most of us, most dietitians, 75% of us working in hospitals.

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[SPEAKER_01]: So that's what you're going to, well, if you're unfortunate enough to have staying in the hospital beyond three days, you're going to see a diet tissue.

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[SPEAKER_01]: Right.

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[SPEAKER_01]: It's not like the setting for education, which is why I decided, I want to be an outpatient diet tissue, which is what I'm doing now, is I'm doing outpatient with the help of telehealth, because nobody wants to go to an office anymore.

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[SPEAKER_01]: highest implications are running home from more or they're doing a point in zoom before work.

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[SPEAKER_01]: And so we're trying to keep people out of the hospital.

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[SPEAKER_01]: That's why Sharon's now is paying for you to see a registered dietitian.

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[SPEAKER_01]: So what was called, and I do interchangeable music term.

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[SPEAKER_01]: So set about to use the term registered dietitian nutritionist, and some people use the term registered dietitian.

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[SPEAKER_01]: They're the same credential.

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[SPEAKER_01]: Today you have to be licensed also in the state that you're practicing in and the patient is located.

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[SPEAKER_01]: So I have 17 licenses now and I'm growing because I'm saying patients from Alaska to Florida.

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[SPEAKER_01]: I mean, I'm moving from all over.

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[SPEAKER_01]: I'm in Montana.

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[SPEAKER_01]: I'm in New York.

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[SPEAKER_01]: I'm in the right.

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[SPEAKER_01]: And every appointment is just one click to the next state.

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[SPEAKER_01]: But you have to be a racist.

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[SPEAKER_00]: Right.

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[SPEAKER_00]: That's that's much like like same thing with my work.

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[SPEAKER_00]: My primary work in financial services clients did different parts of the country.

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[SPEAKER_00]: So let me ask you this.

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[SPEAKER_01]: What were the appointments like pre pre COVID or free zoom in did we was that almost every was much we didn't do as much so we did it's more so it was more traditional outpatient was one online face to face.

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[SPEAKER_01]: And a lot of patients in show up, because there's like, like, it's like some patients don't have transportation.

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[SPEAKER_01]: Some patients can't get off work.

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[SPEAKER_01]: Some patients are doing it at their work, so they're doing it on, you know, they close their office or something will go on their farm, because they don't have a private office.

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[SPEAKER_01]: Right.

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[SPEAKER_01]: And you just call me up on their phones.

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[SPEAKER_01]: I have to see them because there's required to see the patient.

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[SPEAKER_01]: and we have a way of assessing physical.

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[SPEAKER_01]: So we do physical assessment too.

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[SPEAKER_01]: And just a little different on Zoom because I can only see from the waist up.

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[SPEAKER_01]: But there are some ways that we do that.

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[SPEAKER_01]: And since I became a dietitian, the science of nutrition has grown a lot.

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[SPEAKER_01]: And advanced tremendously.

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[SPEAKER_01]: But dietitians do a lot of roles, just like you said, we work in school lunch.

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[SPEAKER_01]: running the management of the kitchen, the menus, making sure that the menu needs the nutrition of programs have to meet federal guidelines.

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[SPEAKER_01]: Right.

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[SPEAKER_01]: That's what a dietitian does.

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[SPEAKER_01]: We also maintain the sanitation and the safety.

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[SPEAKER_01]: That's a big role.

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[SPEAKER_01]: I'm also a certified food protection manager in the state of California.

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[SPEAKER_01]: So I'm certified to run a kitchen.

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[SPEAKER_01]: So we know a lot about food safety because we're trained.

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[SPEAKER_01]: our careers and our education and then we also have to get advanced certifications.

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[SPEAKER_01]: So dietitians are pretty educated.

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[SPEAKER_01]: Right, right.

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[SPEAKER_01]: But we're science-based.

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[SPEAKER_01]: So we are bound by our ethics to only make recommendations based on science.

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[SPEAKER_01]: Okay, so I'll give you a my recommendation is because that is based on science.

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[SPEAKER_00]: Based on science.

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[SPEAKER_00]: Okay, yeah, because there's so many

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[SPEAKER_00]: There's some valuable natural alternatives and get things like that, you know, that are out there.

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[SPEAKER_00]: But opinions are a dime.

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[SPEAKER_00]: It doesn't these days with social media too.

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[SPEAKER_01]: So we need to be said, because there's a 400,000 emergency visits this year in the emergency room

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[SPEAKER_01]: I have patients, I have a patient and I forget the name of the supplement, but we couldn't figure out why we're cholesterol, all of a sudden we're salivated, and it was money has helped me.

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[SPEAKER_00]: Wow, wow.

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[SPEAKER_00]: And I was going to ask you about that because I know we're not going to talk about it here today, but just I had an experience recently, so about two more than 20 years ago.

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[SPEAKER_00]: wanted to be big and muscular.

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[SPEAKER_00]: I was not that I would like bulk up or be and I didn't want that to take place.

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[SPEAKER_00]: But I heard that it helped muscle development, whatever.

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[SPEAKER_00]: So I was taking it.

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[SPEAKER_00]: And I went to my doctor for just a general checkup.

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[SPEAKER_00]: She said, you know, I only get everything was good.

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[SPEAKER_00]: I have one concern.

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[SPEAKER_00]: You have high levels of creatinine in your blood and I don't understand why that is.

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[SPEAKER_00]: So I just heard the word creatinine and it must be from creatinine.

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[SPEAKER_00]: That's it.

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[SPEAKER_00]: Oh, it must be from creatine, which I'm taking.

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[SPEAKER_00]: She goes,

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[SPEAKER_00]: Oh, that shouldn't be that high.

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[SPEAKER_00]: You should stop taking that and I just boot stopped.

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[SPEAKER_00]: That was the end of that.

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[SPEAKER_00]: And then about six months ago, something like maybe is a year.

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[SPEAKER_00]: I started hearing about not only people talking about the muscle development again, but then also talking about these cognitive effects.

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[SPEAKER_00]: And I was like, wait a minute.

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[SPEAKER_00]: How much progress have we made?

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[SPEAKER_00]: So I went and spoke to the, oh my gosh, kidney specialist, clean apologies or your own.

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[SPEAKER_00]: Nefrologist, a nefrologist.

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[SPEAKER_00]: Because I've had some health things that I've been dealing with that have been very subtle but around for a couple of years where there's like, you know, faced them around a little sluggishness here and there, but since I've gotten on this workout routine, it's not half as bad.

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[SPEAKER_00]: So I've been going to different doctors

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[SPEAKER_00]: what it is and I ended up asking him about the creating, because I had, you know, I began taking it and then when I started hearing those things about it, being back for your kidneys, I stopped and what he said was, your body produces it naturally.

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[SPEAKER_00]: So if you're taking it, what it will do is in that in addition to whatever your body produces, we'll almost always give you

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[SPEAKER_00]: not just a high reading but a false one because what he told me is he said in looking at your numbers it says that one of your kidneys is functioning at less than 50 percent and if that were true you would be on the analysis you wouldn't be sitting here talking to me so I said okay he said here's what you do get off of it and don't touch it for like three months and then come back and see me and come back and the numbers look normal

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[SPEAKER_00]: that I know that the reading is false and it's okay to take it.

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[SPEAKER_00]: So what I did as I left it alone three months maybe a little more than that came back and it was okay and I was like, all right so you still learn these things because I was asking you about that and then any d and how to how do those things come on with my medication but I did the same thing you're talking about which is I spoke to my primary care physician and I'm asking because you don't want to take something and find out because there's a supplement just so readily available.

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[SPEAKER_01]: Yeah, and they're not everything.

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[SPEAKER_01]: So there's a lot of new research about creatine, monohydrate.

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[SPEAKER_01]: So that is showing after I knew what's for the monohydrate improvement.

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[SPEAKER_01]: But just to let the workout, you just can't take the creatine on that workout.

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[SPEAKER_01]: your muscles don't muscles need to be worked.

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[SPEAKER_01]: So the thing about the kidney is, and everybody is individual.

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[SPEAKER_01]: So somebody takes something, even with food, and it has a reaction.

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[SPEAKER_01]: Like for example, somebody eats mushrooms, but they can't digest mushrooms.

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[SPEAKER_01]: All right.

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[SPEAKER_01]: It's like, well, that's impossible.

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[SPEAKER_01]: Everybody eats mushrooms, and I'm like, oh, it's not.

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[SPEAKER_01]: Because there are some components on mushrooms, which keep a can't digest.

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[SPEAKER_01]: So a little bit, Derek, right?

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[SPEAKER_01]: But my, I'll, for you,

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[SPEAKER_01]: But it can't be taken in high amounts because then, and then if you do have a symptom, that's why you go to your doctor and talk about it.

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[SPEAKER_01]: So it shouldn't be, that's the first question I asked my patients after I take their medical history.

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[SPEAKER_01]: I go, what's the premise of your life?

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[SPEAKER_01]: And have the time.

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[SPEAKER_01]: they either stop taking them because they also have a lot of GI gastrointestinal problems, and it comes from those supplements.

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[SPEAKER_01]: Right.

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[SPEAKER_01]: That's a bit of an ingredient that was in that creatine, because you have to make sure whatever supplement you're ingesting taking, it has a third-party testing.

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[SPEAKER_00]: So I was just going to say there's several things to take, so there's the supplement, and then

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[SPEAKER_00]: how much homework have you done on who's manufacturing it, in addition to how it interacts with any medication you're taking.

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[SPEAKER_00]: And if you're not taking a prescription, if you have if you've never been introduced to your body before, it just makes sense to take in the lows, those possible and see.

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[SPEAKER_01]: We're not going to need them too, because I used to work in a pharmaceutical industry, so we haven't studied every drug with every supplement.

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[SPEAKER_01]: So writing to

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[SPEAKER_01]: because we don't know.

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[SPEAKER_01]: So I mean I just bought a book about interactions with supplements and medications because every time somebody is on a supplement and it's checking all the medications and saying okay and then when I listen to their symptom then I go wait and then let me check the supplement and then they go back to the supplement and it goes away we go through with that.

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[SPEAKER_01]: right exactly so supplements if the rule of thumb is for everybody to say something is that supplements are not necessarily needed for everyone right right there are certain conditions of life like pregnancy you need a supplement you're growing a whole new person

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[SPEAKER_01]: And if you die, it is compromised.

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[SPEAKER_01]: Like for example, children with special needs may get into very picky eating, they may get into all children get into this, by the way.

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[SPEAKER_01]: So it's not just special needs that get into food jacks, where they only can eat red food, or white food, or round food, or textures may affect them.

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[SPEAKER_01]: And then that's where a digestion can come in, a digestion that's specialized in that area.

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[SPEAKER_01]: For example, I specialize right now in, I call it weight management, how do we see weight management?

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[SPEAKER_01]: I'm helping people with diabetes, living with diabetes.

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[SPEAKER_01]: We patients who are not to be called diabetic anymore.

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[SPEAKER_01]: Really?

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[SPEAKER_01]: Well, persons living with diabetes.

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[SPEAKER_00]: Interesting.

18:30.012 --> 18:30.712
[SPEAKER_01]: OK.

18:35.064 --> 18:37.506
[SPEAKER_01]: as, well, this is your way.

18:37.546 --> 18:41.048
[SPEAKER_01]: I don't even use the term of decelerium because it has such a negative stigma.

18:41.088 --> 18:42.429
[SPEAKER_01]: It's kind of ugly word.

18:42.969 --> 18:43.870
[SPEAKER_01]: Yeah.

18:43.910 --> 18:51.435
[SPEAKER_01]: So we want people to be treated with kindness and define their condition.

18:51.895 --> 18:55.417
[SPEAKER_01]: They're in condition, but that doesn't mean that's where they are.

18:56.038 --> 18:56.598
[SPEAKER_00]: Exactly.

18:56.918 --> 18:57.399
[SPEAKER_00]: Exactly.

18:57.599 --> 18:57.899
[SPEAKER_00]: Wow.

18:58.079 --> 18:58.299
[SPEAKER_00]: OK.

18:59.707 --> 19:05.050
[SPEAKER_00]: So you and I were talking off camera and I was saying that I've never paid attention to like measurements or anything like that.

19:05.090 --> 19:16.656
[SPEAKER_00]: So a lot of the people or quote unquote inflows that I sort of listen to tend to be people like yourself who are credentialed and are doctors.

19:16.696 --> 19:25.100
[SPEAKER_00]: And one of the things that I heard just for the first time is that the amount of protein that you intake should be.

19:26.663 --> 19:52.490
[SPEAKER_00]: one gram per your body weight ideally and I thought oh that's that sounds better than I thought so you just said that's not true because for me I was like okay I don't think how body weight but it's based that one gram is based on like one kilo okay okay yeah it's like not not not profound you're saying per kilo yeah so you can work that so whatever that one

19:56.883 --> 20:00.505
[SPEAKER_01]: Yeah, so that measurement is based on science.

20:00.845 --> 20:04.667
[SPEAKER_01]: So the, but it depends.

20:05.148 --> 20:07.869
[SPEAKER_01]: So everybody's needs are different for protein.

20:08.489 --> 20:10.210
[SPEAKER_01]: Most, that's a big myth.

20:10.310 --> 20:17.534
[SPEAKER_01]: Most people think they think their first primary goal is protein.

20:18.055 --> 20:21.396
[SPEAKER_01]: But that's not the majority of your diet, the majority of your diet is carbohydrates.

20:22.397 --> 20:22.977
[SPEAKER_00]: Interesting.

20:23.337 --> 20:24.378
[SPEAKER_01]: In terms of brands,

20:24.895 --> 20:28.796
[SPEAKER_01]: in terms of percentage of calories because carbohydrates are your first few.

20:30.577 --> 20:32.458
[SPEAKER_01]: So your brain does a work on protein.

20:33.178 --> 20:37.639
[SPEAKER_01]: Now everybody is very focused on protein and everybody is demonized carbohydrates.

20:37.679 --> 20:39.940
[SPEAKER_01]: Carbohydrates, you don't want to eat carbohydrates.

20:40.020 --> 20:41.641
[SPEAKER_01]: How many carbs do you eat with only carbs?

20:42.161 --> 20:42.421
[SPEAKER_00]: Yeah.

20:42.681 --> 20:42.921
[SPEAKER_00]: Yeah.

20:43.541 --> 20:48.743
[SPEAKER_00]: Well, it's interesting because I just came across this doctor.

20:48.763 --> 20:50.044
[SPEAKER_00]: She's a scientist as well.

20:50.124 --> 20:51.924
[SPEAKER_00]: I don't know if I'll get it to give her name.

20:51.944 --> 20:52.124
[SPEAKER_00]: Maybe.

20:54.508 --> 20:55.629
[SPEAKER_00]: the glucose queen.

20:55.809 --> 21:05.957
[SPEAKER_00]: Now, and I think that name kind of, oh my, so she wore it because she saw it because it sounds like someone who's an influencer and has no scientific credentials or anything like that.

21:07.539 --> 21:13.143
[SPEAKER_00]: And her name is, um, my gosh, she's here in America, but she's, uh, she's French.

21:13.183 --> 21:15.525
[SPEAKER_00]: I can't think of her first name anyway.

21:16.206 --> 21:18.508
[SPEAKER_00]: She said some things that just got me curious.

21:18.528 --> 21:20.329
[SPEAKER_00]: So I've been on medication for high blood pressure

21:24.420 --> 21:47.421
[SPEAKER_00]: I'll ask the doctor so where's that come from hasn't had it all my life and it's like nobody really knows it could be hereditary You just don't know right so we try to avoid it with the medication by a diet and that kind of thing is still just a little high and I was trying to figure out I've had a like a sensitivity to certain salty things who or I just

21:48.348 --> 21:55.471
[SPEAKER_00]: don't feel right and I know that I try and watch it but I've never really thought about my sugar intake and I have a family history of diabetes.

21:56.272 --> 22:14.840
[SPEAKER_00]: So and I find myself craving in the morning protein with um like I don't know maybe if it's rice or bread or something like that but not staying away from carbs because I like my carbs but but not having something sweet first thing

22:15.895 --> 22:19.617
[SPEAKER_00]: And she talked about things that I thought seemed sort of extreme.

22:19.637 --> 22:27.220
[SPEAKER_00]: And the one thing she said is she had an notion of like, you shouldn't have what she calls naked carbs.

22:27.260 --> 22:29.861
[SPEAKER_00]: The carbs should be dressed with some kind of protein, right?

22:29.901 --> 22:32.001
[SPEAKER_00]: So another is you should have protein to go with that.

22:32.242 --> 22:32.982
[SPEAKER_00]: Which isn't bad.

22:33.542 --> 22:38.164
[SPEAKER_00]: But then she thought that she said that most people, especially here in America, have

22:39.500 --> 23:00.930
[SPEAKER_00]: like some ridiculous amount of glucose crashes or spikes, excuse me, throughout the day by the afternoon because they've been set forth by what we eat in the morning, not only being processed but sweet talking about pancakes, syrup, waffles, sugar or whatever, and cheese to the poor where she doesn't have orange juice in her household at all.

23:08.098 --> 23:11.821
[SPEAKER_00]: But she is on paper, but you can be credentialed and radical too soon.

23:11.861 --> 23:14.864
[SPEAKER_01]: You know, it doesn't sound like she's a registered dietitian.

23:15.184 --> 23:21.349
[SPEAKER_01]: And as you know, the registered dietitian is the only health professional that actually studies nutrition.

23:22.030 --> 23:24.392
[SPEAKER_01]: So it's also to take a very small amount.

23:24.412 --> 23:29.476
[SPEAKER_01]: Because frankly, they're curriculum to become a nurse, a doctor, a pharmacist.

23:29.656 --> 23:33.720
[SPEAKER_01]: You have to be focused on that area, while a dietitian is focused on nutrition.

23:34.260 --> 23:34.561
[SPEAKER_01]: Right.

23:35.422 --> 23:52.945
[SPEAKER_01]: You know, even though there are passing legislation now or they're trying to encourage medical schools to do 40 hours of nutrition, they don't know how much that's really going to change awareness for nutrition, but it takes a very long time, you know, I started to add up the thousands of hours.

23:52.985 --> 23:57.646
[SPEAKER_01]: I mean, it takes 2,000 hours just to be going to export that after your train in the

24:01.422 --> 24:03.304
[SPEAKER_01]: So that's 12 to 15 years.

24:03.844 --> 24:08.488
[SPEAKER_01]: So a lot of things you're saying, TOOCO's queen is very generalized.

24:09.109 --> 24:12.692
[SPEAKER_01]: But what we do talk about today, let me talk about her hybrid.

24:12.732 --> 24:15.154
[SPEAKER_01]: So he said, her hydrogens are your mice.

24:15.794 --> 24:18.717
[SPEAKER_01]: First and most preferred kill source.

24:20.278 --> 24:26.724
[SPEAKER_01]: Well, you haven't changed the, I think over 10 times a year, so it's probably not going to change because the right things are going

24:27.555 --> 24:30.556
[SPEAKER_01]: cause us to change because we're pretty set society.

24:30.596 --> 24:32.456
[SPEAKER_01]: We don't have to go out and forward for food anymore.

24:32.476 --> 24:33.196
[SPEAKER_00]: All right.

24:33.536 --> 24:35.196
[SPEAKER_00]: Oh, okay, so her name is, she goes right.

24:35.236 --> 24:42.197
[SPEAKER_00]: It's actually, and I think it sells, I think it sells one short because it just sounds fantastic.

24:42.297 --> 24:43.278
[SPEAKER_00]: Is that even a word?

24:44.398 --> 24:48.679
[SPEAKER_00]: What her name is, her name is, she goes, but the handle is the glucose goddess.

24:48.799 --> 24:54.780
[SPEAKER_00]: But it's just, I believe her last name is pronounced in Schupsi, she's French.

24:58.023 --> 25:09.285
[SPEAKER_00]: You know, makes sense, but my whole thing is like, again, you brought up an interesting point though, because she's a biologist, she's a scientist, and her focus is on glucose specifically.

25:09.745 --> 25:19.187
[SPEAKER_00]: And I think what I got from what she was talking about is that growing up, as we talked about growing up in the Caribbean, you know, we have our our meats and our sweets, and all that kind of stuff.

25:19.587 --> 25:22.627
[SPEAKER_00]: And they would say, eat a lot of sweets, you're going to become diabetic.

25:22.667 --> 25:25.808
[SPEAKER_00]: And what I thought was, you have, you eat a lot of sugar.

25:27.139 --> 25:45.862
[SPEAKER_00]: your blood sugar gets high and you go from there to diabetes, not realizing that in between, there's all these things that a high glucose level can affect, then come before being diagnosed with diabetes and that intrigued me and kind of made sense, but

25:47.153 --> 25:49.714
[SPEAKER_00]: Like I said, she's not a nutritionist though.

25:49.734 --> 25:50.555
[SPEAKER_00]: So that carries some weight.

25:50.575 --> 25:52.015
[SPEAKER_00]: So go ahead.

25:52.035 --> 25:59.318
[SPEAKER_01]: To discern, because most influencers pick a fat and then they, it's because they do pick something that's true.

25:59.338 --> 26:01.940
[SPEAKER_01]: And it's all good.

26:02.020 --> 26:04.381
[SPEAKER_01]: But there's a lot of misinformation.

26:04.401 --> 26:08.202
[SPEAKER_01]: And now we're concerned as a health care professional with this information.

26:08.743 --> 26:09.623
[SPEAKER_01]: So if you

26:10.350 --> 26:28.198
[SPEAKER_01]: If it was true that you ate carbohydrates and everything that I've been living with diabetes, then everybody would have diabetes because all foods have carbohydrates except for the high protein for it's like eggs fish chicken fish, right, right, everything else, everything has a proper hydrate.

26:28.258 --> 26:32.180
[SPEAKER_01]: So your body's natural response to carbohydrates is to produce insulin.

26:32.800 --> 26:33.020
[SPEAKER_00]: Right.

26:33.100 --> 26:37.782
[SPEAKER_00]: And that was my thing because of the family history and I thought recently about

26:38.598 --> 26:53.908
[SPEAKER_00]: I don't consume sugar a lot of sugar in its obvious places, but I like my carbs and I know I eat a lot of it in other places, especially in this country where it's so prevalent in our foods.

26:54.108 --> 26:55.809
[SPEAKER_00]: So do this then, let's do this.

26:57.730 --> 27:01.092
[SPEAKER_00]: I try not to ask two questions at once, but I can't get one at that time.

27:01.872 --> 27:05.875
[SPEAKER_00]: So two things, one, what do you think one should

27:06.745 --> 27:12.909
[SPEAKER_00]: generally start with, like, for instance, my wife and I were talking about, you know, and my wife is Mexican-American.

27:12.929 --> 27:20.593
[SPEAKER_00]: I think this tried, you know, carries over into Caribbean culture as well, which is having coffee in the morning with something sweet.

27:21.407 --> 27:29.489
[SPEAKER_01]: Yeah, that's a very typical, a very typical color of the trees, like in France, and yeah, that's a very typical breakfast.

27:29.529 --> 27:33.329
[SPEAKER_00]: Yeah, yeah, what you're thought on that is that too much sugar.

27:33.349 --> 27:37.050
[SPEAKER_00]: You have sugar in your coffee and you have some kind of croissant or a swing.

27:37.310 --> 27:42.771
[SPEAKER_01]: So you can't just take one, two, or one meal and say that's bad.

27:43.311 --> 27:46.452
[SPEAKER_01]: Because nutrition happens all day long, right?

27:46.472 --> 27:46.892
[SPEAKER_01]: Some people

27:48.657 --> 27:50.998
[SPEAKER_01]: So they put something at their mouth five, seven times a day.

27:51.298 --> 28:01.381
[SPEAKER_01]: So there's plenty of people that have sweet things, like donas, croissants, they have a brioche in Italy.

28:02.041 --> 28:06.983
[SPEAKER_01]: And that doesn't mean they're necessarily going to have diabetes for heart disease.

28:07.123 --> 28:08.143
[SPEAKER_01]: It really is spike.

28:09.003 --> 28:10.023
[SPEAKER_01]: So they were going to have a spike.

28:10.163 --> 28:13.364
[SPEAKER_01]: But let's say, so you're going to have a spike regardless.

28:13.404 --> 28:15.125
[SPEAKER_01]: You eat, let's say you ate,

28:18.911 --> 28:26.274
[SPEAKER_01]: The difference is, is carbohydrates, what we're trying to instill in every American people.

28:27.074 --> 28:35.577
[SPEAKER_01]: By the way, they're eating less bread than ever in France, and they have a national crisis, because they don't know what to do, because the young generation now is saying, we don't want any bread and not more food suppression.

28:35.597 --> 28:40.158
[SPEAKER_00]: And that's a crazy, because their bread is not our bread, is the best.

28:40.418 --> 28:42.179
[SPEAKER_01]: But yeah, because we don't eat bread.

28:43.018 --> 28:58.654
[SPEAKER_00]: Yeah, like my wife and some of the kids they went to Europe was like last year and this wasn't the first person that I heard say this like my daughter was She as sensitivity to gluten, right?

28:59.434 --> 29:01.917
[SPEAKER_00]: Yeah, and is she and is there over there on the trip?

29:02.987 --> 29:07.529
[SPEAKER_00]: It breathes the whole time, no problem at all, because this is just more junk in our food.

29:07.609 --> 29:12.570
[SPEAKER_01]: Here might be something else, because it's that's where you go with the digestion to try to tease out that sensitivity.

29:12.590 --> 29:18.533
[SPEAKER_01]: But the reason why I mentioned France is because their whole national identity is attached to the baguette.

29:18.553 --> 29:24.075
[SPEAKER_01]: I mean, they're all about it, but the younger generation coming in does not want to eat as much bread.

29:24.095 --> 29:25.375
[SPEAKER_01]: They want to eat more fruits and vegetables.

29:26.756 --> 29:28.936
[SPEAKER_01]: So yeah, they're more health conscious.

29:28.956 --> 29:30.737
[SPEAKER_01]: So they're going, not that bread is bad.

29:31.048 --> 29:33.869
[SPEAKER_01]: but they don't want to eat as much.

29:33.889 --> 29:34.550
[SPEAKER_00]: Just much.

29:35.050 --> 29:35.930
[SPEAKER_01]: Yeah.

29:35.990 --> 29:37.011
[SPEAKER_01]: Or back to breakfast.

29:37.031 --> 29:41.733
[SPEAKER_01]: So breakfast is really the opportunity to get more fiber in your ear.

29:42.473 --> 29:58.380
[SPEAKER_01]: Because fiber, that's attached to plant roots, such as bread, or cereals, or nuts, chia seeds, or beans, or that carbohydrate with a fiber, keeps your blood glucose even.

29:59.282 --> 30:08.524
[SPEAKER_01]: So the fact so I think what the glucose cream is talking about is dress your carbohydrates but dress them a fiber and like she's exactly what she said.

30:08.564 --> 30:08.744
[SPEAKER_00]: Yeah.

30:08.864 --> 30:09.124
[SPEAKER_01]: Yeah.

30:09.184 --> 30:12.324
[SPEAKER_01]: And then who always wants to combine your carbohydrates of protein?

30:13.125 --> 30:21.066
[SPEAKER_01]: So people like this morning I'm like I don't only recommend things I try I make sure that I'm doing it too because I'm like how hard is this?

30:21.506 --> 30:25.567
[SPEAKER_01]: So I made my like before I made my overnight oats which by the way, you can make it wrong.

30:25.787 --> 30:26.687
[SPEAKER_01]: Very kind of tackle.

30:27.684 --> 30:29.285
[SPEAKER_01]: So I made my overnight oats.

30:29.645 --> 30:31.646
[SPEAKER_01]: I drink milk as I'm not lactose intolerant.

30:31.907 --> 30:32.727
[SPEAKER_01]: Great protein.

30:32.867 --> 30:36.990
[SPEAKER_01]: So I put my one part oats, one part, two percent milk.

30:37.990 --> 30:39.351
[SPEAKER_01]: I put a tablespoon of chia.

30:39.831 --> 30:43.113
[SPEAKER_01]: I put some blueberries just a little skirt of honey.

30:43.433 --> 30:43.934
[SPEAKER_01]: Delicious.

30:44.554 --> 30:46.775
[SPEAKER_01]: So I go high fiber.

30:46.835 --> 30:50.618
[SPEAKER_01]: Now it's high protein, high fiber, high carbohydrate.

30:51.018 --> 30:51.738
[SPEAKER_00]: It's balanced.

30:52.339 --> 30:52.999
[SPEAKER_01]: It's balanced.

30:53.019 --> 30:54.500
[SPEAKER_01]: It's a little bit of everything.

30:54.580 --> 30:56.181
[SPEAKER_01]: And that's what the body wants.

30:56.887 --> 31:03.710
[SPEAKER_01]: Yeah, so the reason why practice is so important is imagine if you want to bet it is a proper net for a further.

31:03.790 --> 31:04.990
[SPEAKER_01]: And now you do a go.

31:05.950 --> 31:07.891
[SPEAKER_01]: And you've gone eight, ten.

31:08.171 --> 31:11.492
[SPEAKER_01]: Sometimes people wait 12, 14, 16 hours without eating.

31:11.512 --> 31:12.973
[SPEAKER_00]: I'm going to touch on that next.

31:13.193 --> 31:14.113
[SPEAKER_00]: Yeah.

31:14.213 --> 31:15.254
[SPEAKER_01]: Yes, you don't eat.

31:17.015 --> 31:19.656
[SPEAKER_00]: Your, well, they actually wait a minute.

31:19.676 --> 31:21.036
[SPEAKER_00]: And now I really want to answer that later.

31:21.056 --> 31:25.618
[SPEAKER_00]: I mean, if I'm right, is that if you don't, I mean, obviously you're depleted.

31:25.638 --> 31:26.098
[SPEAKER_00]: You don't have

31:27.391 --> 31:31.993
[SPEAKER_00]: If you, but I think the answer you're looking for is what your body is doing internally if it's necessary.

31:32.033 --> 31:34.214
[SPEAKER_01]: Your body needs energy, right?

31:34.734 --> 31:39.977
[SPEAKER_01]: So how to have people, especially a lot of adults, is we get up, we're Russian, we're on our time.

31:39.997 --> 31:49.401
[SPEAKER_01]: A lot of us get up when we don't feel hungry anymore, and a lot of us eat late at night or we eat the height that meals or we have a lot of alcohol.

31:49.981 --> 31:52.782
[SPEAKER_01]: And then the next day we get up when we don't feel so well.

31:53.002 --> 31:54.023
[SPEAKER_00]: Yeah, I'm really practical.

31:54.043 --> 31:54.803
[SPEAKER_01]: It's a lot of breakfast.

31:54.843 --> 31:55.984
[SPEAKER_01]: And then I'm going to wait too much.

31:57.375 --> 32:08.418
[SPEAKER_01]: your body is on autopilot so it needs what it needs and your body needs a steady strain on amino acids and glucose, I don't have weight, a fewer to body.

32:09.039 --> 32:13.020
[SPEAKER_01]: So it doesn't matter if you don't need or not, it's going to take it from you.

32:14.222 --> 32:21.009
[SPEAKER_00]: So when people, so when people would say, if you don't feed your body, it's kind of eating itself, that's not, that's exactly what it is.

32:21.329 --> 32:22.090
[SPEAKER_00]: Wow, okay.

32:22.630 --> 32:25.093
[SPEAKER_00]: So then let me ask, well, I want to do it.

32:25.113 --> 32:25.553
[SPEAKER_01]: There you go.

32:25.613 --> 32:27.075
[SPEAKER_01]: And then you're making all these muscles, right?

32:27.095 --> 32:28.836
[SPEAKER_01]: But then yeah, you don't need breakfast.

32:29.357 --> 32:31.239
[SPEAKER_00]: And then that's where you really need to eat.

32:32.507 --> 32:37.230
[SPEAKER_01]: So, you know, if your body says, I don't really care what you need, I need it.

32:37.610 --> 32:38.391
[SPEAKER_00]: I need to get it.

32:38.731 --> 32:39.552
[SPEAKER_00]: And it's interesting.

32:39.572 --> 32:43.875
[SPEAKER_00]: So, there's a doctor by the name of dropping all these names because all these things I'm learning.

32:43.895 --> 32:46.176
[SPEAKER_00]: My name is Dr. Rhonda Patrick.

32:46.236 --> 32:52.200
[SPEAKER_00]: So, she, she is her, I think her podcast is called, things called Finding Your Fitness.

32:52.840 --> 32:55.882
[SPEAKER_00]: But she covers everything from exercise to nutrition.

32:56.583 --> 32:59.525
[SPEAKER_00]: And what I liked about her approach is the same that

33:00.398 --> 33:28.453
[SPEAKER_00]: I get from my guy by the name of Morgan Housel who works in financial services and has a great book called The Psychology of Money, which is, he talked about his public telling his irritating his publishers because they were you don't have a how to in here he goes I don't know everybody's financial situation so I'm not going to tell everybody what to do and then she was asked, what do you think about, you're working out in the morning, eating before like a premium workout versus

33:29.285 --> 33:30.445
[SPEAKER_00]: being fasted when you workout.

33:30.465 --> 33:36.527
[SPEAKER_00]: She said, I personally feel better if I'm fasted before I workout and I might eat a little later on.

33:37.047 --> 33:37.927
[SPEAKER_00]: That might not work for you.

33:38.167 --> 33:43.208
[SPEAKER_00]: Do you need to do that and pay attention to how many of you would love to do?

33:43.788 --> 33:44.588
[SPEAKER_00]: And that's what she was saying.

33:44.608 --> 33:49.789
[SPEAKER_00]: She said, you need to try something and pay attention to how you feel.

33:49.829 --> 33:52.830
[SPEAKER_00]: So I think there's a way that we're talking about nutrition or anything else.

33:53.888 --> 34:11.787
[SPEAKER_00]: So much of us are an autopilot that we underestimate the value of stopping to pay attention to how we think, how we feel and seeing how things affect us because so much of it is an autopilot and I'm not judging anybody because if something isn't prepared in the house and I'm going to eat, I'm still there with.

34:12.556 --> 34:20.683
[SPEAKER_00]: something that's not that bad as a handful of nuts or tarot dare I say a handful of chips as I'm trying to figure out what I'm going to be.

34:20.703 --> 34:22.845
[SPEAKER_01]: Everybody's going to eat chips and they come on.

34:22.885 --> 34:24.006
[SPEAKER_01]: Everybody's going to eat hamburger.

34:24.026 --> 34:25.187
[SPEAKER_01]: It's just not everything.

34:25.408 --> 34:25.588
[SPEAKER_00]: Yeah.

34:25.808 --> 34:26.529
[SPEAKER_00]: Right there you go.

34:26.569 --> 34:27.009
[SPEAKER_00]: There you go.

34:27.409 --> 34:32.174
[SPEAKER_01]: I was thinking up to this not eating breakfast thing because like this is a half.

34:32.214 --> 34:33.955
[SPEAKER_01]: This is a real trend because it's a real life.

34:33.975 --> 34:34.896
[SPEAKER_00]: I was going to ask you your

34:38.398 --> 34:44.802
[SPEAKER_00]: intermittent fasting because I found myself on some days doing what I call involuntary intermittent fasting.

34:44.822 --> 34:56.688
[SPEAKER_00]: It's been a while because since I've been on almost six months to a year, I've finally got my, I've got a schedule done and everything so I work out five days a week, the weekends, I'm off.

34:56.868 --> 35:04.492
[SPEAKER_00]: And I work out, fast it, I don't have anything in my system as I do with right after,

35:05.614 --> 35:15.964
[SPEAKER_00]: I didn't eat prior to that, I would have this involuntary intermittent fasting where I'd be like, oh, it's noon or one o'clock and I haven't eaten yet.

35:16.005 --> 35:18.327
[SPEAKER_00]: I got it and I would crave protein.

35:18.727 --> 35:24.053
[SPEAKER_00]: So some people, again, say, there's some people that work, some people that might not, what is your thought on intermittent fasting?

35:24.413 --> 35:26.535
[SPEAKER_01]: Well, you don't need to have fast.

35:26.575 --> 35:28.777
[SPEAKER_01]: I mean, you've used sleep every night, right?

35:28.817 --> 35:29.438
[SPEAKER_01]: So you're fasting.

35:30.050 --> 35:31.351
[SPEAKER_01]: So, because that's your eating industry.

35:31.371 --> 35:32.752
[SPEAKER_01]: There are people that get up and eat them.

35:32.772 --> 35:34.854
[SPEAKER_01]: So, this is what they really do.

35:34.934 --> 35:40.378
[SPEAKER_01]: It's in the sorter and they get up and they, they can't remember and they go back to bed and they were like, what are you doing?

35:40.398 --> 35:40.678
[SPEAKER_01]: Wait.

35:41.158 --> 35:46.903
[SPEAKER_01]: Why is your catch up on the L.P.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L.L

35:59.595 --> 35:59.875
[SPEAKER_01]: Right?

36:00.275 --> 36:02.196
[SPEAKER_01]: Do you want your metabolism to slow down?

36:03.616 --> 36:04.377
[SPEAKER_00]: Most people don't.

36:04.877 --> 36:05.137
[SPEAKER_01]: Yeah.

36:05.297 --> 36:05.757
[SPEAKER_01]: Yeah.

36:05.877 --> 36:06.598
[SPEAKER_01]: Cleaning.

36:07.338 --> 36:08.578
[SPEAKER_01]: Increases your metabolism.

36:08.638 --> 36:10.579
[SPEAKER_01]: That's why you feel roaring when you eat.

36:10.899 --> 36:14.180
[SPEAKER_01]: That's why on a hot day and you gravitate toward poor foods.

36:14.861 --> 36:17.021
[SPEAKER_01]: So it is completely healthy to eat.

36:17.542 --> 36:20.243
[SPEAKER_01]: It is healthy to have an appetite when you don't have an appetite.

36:20.323 --> 36:23.844
[SPEAKER_01]: It's usually because you're running out of stretch.

36:24.300 --> 36:26.101
[SPEAKER_01]: The code is all levels are raised.

36:26.181 --> 36:34.886
[SPEAKER_01]: That brings you to your glucose production, your liver releases, everybody gets in there because you're stressed and you're not eating.

36:34.926 --> 36:38.628
[SPEAKER_01]: So that's the worst combo is too fast while you're stressed.

36:39.989 --> 36:42.170
[SPEAKER_01]: So everybody under more stress.

36:42.250 --> 36:49.074
[SPEAKER_01]: So my question, I have patients that have years gone with fasting,

36:49.982 --> 36:58.105
[SPEAKER_01]: And now the metabolism is, they eat more in the thousand calories beginning weight, the metabolism is slow down.

36:58.565 --> 37:04.207
[SPEAKER_01]: And that, as a result, of that low metabolism, as soon as they eat, it goes directly to the fats.

37:05.087 --> 37:05.407
[SPEAKER_00]: Wow.

37:05.827 --> 37:08.088
[SPEAKER_01]: So what does the science say?

37:08.108 --> 37:11.029
[SPEAKER_01]: The science says at first, intermittent fasting can work.

37:11.089 --> 37:13.110
[SPEAKER_01]: People say, oh, I lost 10 pounds, I lost 20 pounds.

37:14.117 --> 37:20.642
[SPEAKER_01]: long-term, when we follow people and we study what's going on, they just had long-term.

37:20.942 --> 37:22.724
[SPEAKER_01]: They were in the way and plus.

37:24.725 --> 37:27.748
[SPEAKER_01]: Is there really beneficial to your health?

37:28.068 --> 37:32.892
[SPEAKER_01]: Not finding anything good about that situation.

37:32.972 --> 37:39.217
[SPEAKER_01]: If it helps kickstart, but unless you identify the issues,

37:41.253 --> 37:52.295
[SPEAKER_01]: The binge eater, you just don't know the eat well or for the digestion can yet super medical supervised because there's something wrong.

37:53.155 --> 37:58.336
[SPEAKER_01]: That's 75% of our country is either overweight or beef or something dramatically.

37:58.376 --> 38:01.317
[SPEAKER_00]: Yeah, and it's not just the manufacturing of the food.

38:01.457 --> 38:02.637
[SPEAKER_00]: It's our mindset.

38:02.677 --> 38:04.917
[SPEAKER_01]: Yeah, and the supermarket.

38:05.757 --> 38:06.817
[SPEAKER_01]: Just tell me about food.

38:06.837 --> 38:09.698
[SPEAKER_01]: They just, you don't have to buy processed foods.

38:10.197 --> 38:14.099
[SPEAKER_01]: And not, for example, yogurt is process, there's nothing more yogurt.

38:14.939 --> 38:36.408
[SPEAKER_01]: But I heard this from, I think it was, she has a PhD in nutrition, the name of Jessica, we've got her last name, but anyways, she's a huge social media following, and she had a definition of ultra-process food, and I would after that is, can you make a food in your house?

38:36.709 --> 38:37.629
[SPEAKER_01]: It's not ultra-process.

38:40.775 --> 38:40.955
[SPEAKER_01]: No.

38:41.716 --> 38:41.996
[SPEAKER_00]: Right.

38:42.317 --> 38:42.497
[SPEAKER_01]: No.

38:42.637 --> 38:43.057
[SPEAKER_01]: You can't.

38:43.137 --> 38:44.839
[SPEAKER_01]: Because you cannot get the same ingredients.

38:44.859 --> 38:46.000
[SPEAKER_01]: You can't make the same crisp.

38:46.521 --> 38:47.281
[SPEAKER_01]: You just can't.

38:48.122 --> 38:51.225
[SPEAKER_01]: If you can make that food, it's probably not ultra-processed.

38:52.546 --> 38:52.727
[SPEAKER_01]: Yeah.

38:52.807 --> 38:53.427
[SPEAKER_01]: And there's nothing.

38:53.587 --> 38:56.270
[SPEAKER_01]: We don't even have a legal definition of ultra-processed.

38:56.290 --> 38:56.510
[SPEAKER_01]: Right.

38:57.251 --> 39:00.434
[SPEAKER_01]: We use dietary channels and use the balance plate method.

39:00.454 --> 39:02.696
[SPEAKER_01]: So if you're in a think of a plate, thank you.

39:03.077 --> 39:04.398
[SPEAKER_01]: I've heard some vegetables.

39:05.782 --> 39:09.684
[SPEAKER_01]: over carbohydrate on the other side of the plate and quarter protein.

39:09.744 --> 39:16.947
[SPEAKER_01]: So that means 75% of your plate, your diet is plant forward, not protein forward.

39:17.388 --> 39:21.950
[SPEAKER_01]: In this country it's 75% protein for 25% fat.

39:22.110 --> 39:25.171
[SPEAKER_01]: That's why we're dying of heart disease.

39:25.592 --> 39:25.852
[SPEAKER_00]: Wow.

39:26.352 --> 39:30.334
[SPEAKER_00]: So then you have thought on the intermittent fasting is, you know, just like anything that's if you're going to

39:34.025 --> 39:35.286
[SPEAKER_00]: weeks, months, I don't know.

39:35.666 --> 39:36.646
[SPEAKER_00]: Each situation is different.

39:36.967 --> 39:40.288
[SPEAKER_00]: It can have value that way as opposed to doing something long term.

39:40.888 --> 39:43.910
[SPEAKER_01]: It's, it doesn't have value because you're going to redeem that way.

39:44.490 --> 39:57.956
[SPEAKER_01]: If you don't change your eating habits, and I think people go going all the time, they'll go, you're 20, 30, 40, 50, and the older the death, they get stuck on a plateau, where they're like, I can't lose any weight at all.

39:58.017 --> 39:59.517
[SPEAKER_01]: My weight doesn't change at all.

39:59.557 --> 40:00.938
[SPEAKER_01]: No matter what I do,

40:01.704 --> 40:05.046
[SPEAKER_01]: because the body gets to a certain point where I go, I'm done.

40:06.167 --> 40:20.716
[SPEAKER_01]: And you become so over fat at the percentage of your body weight is so much fat to the metabolism is low because the active part of your body is muscle muscle is sensitive to insulin.

40:20.996 --> 40:27.240
[SPEAKER_01]: And so, it helps the body bring the sugars, glucose, and to the muscle superfluousness

40:28.474 --> 40:29.194
[SPEAKER_01]: Yeah.

40:29.214 --> 40:31.115
[SPEAKER_01]: So that's why muscle is so important.

40:31.135 --> 40:32.615
[SPEAKER_01]: And that's why we have to exercise.

40:32.835 --> 40:36.296
[SPEAKER_01]: Because we are really eating more calories.

40:36.356 --> 40:39.857
[SPEAKER_01]: Like when we look at populations, we're not eating more and more.

40:39.937 --> 40:41.778
[SPEAKER_01]: We're just exercising less and less.

40:43.578 --> 40:44.459
[SPEAKER_00]: Yeah.

40:44.479 --> 40:46.579
[SPEAKER_01]: And the quality of our diet is declining.

40:46.939 --> 40:49.680
[SPEAKER_01]: One of the things that's hitting us hard on this country is poverty.

40:56.801 --> 40:59.723
[SPEAKER_01]: like nutrition food programs are being put in.

41:00.423 --> 41:10.328
[SPEAKER_01]: And 30% of the people who are receiving whether it's snack or school lunch or week, they're poor, and they're just children.

41:11.329 --> 41:25.176
[SPEAKER_01]: So this is the problem that, you know, the American Academy of Nutrition and Dietitics and my association, we actually are too fighting in Congress to help with nutrition because we recognize the good old feed of our people.

41:26.602 --> 41:32.126
[SPEAKER_01]: they will not, and when you're living on SNAP, 200, no, there's nothing.

41:32.847 --> 41:34.268
[SPEAKER_00]: Yeah, exactly, exactly.

41:34.548 --> 41:35.329
[SPEAKER_01]: Yeah, yeah.

41:35.649 --> 41:40.273
[SPEAKER_01]: And that nutrition education program to help before learn how to eat.

41:40.953 --> 41:41.273
[SPEAKER_00]: Yeah.

41:41.694 --> 41:44.556
[SPEAKER_01]: When a way was right, was disseminated.

41:44.636 --> 41:47.158
[SPEAKER_01]: It was blown up, where it was like, it's gone.

41:47.538 --> 41:51.041
[SPEAKER_01]: So it is a little political, but when you go, no, it's okay.

41:51.061 --> 41:53.543
[SPEAKER_00]: But like you said, people don't want to talk about it.

41:55.364 --> 42:05.473
[SPEAKER_00]: Yeah, there's certain things that follow under the definition of politics that can't be avoided because be more than a political topic.

42:05.533 --> 42:07.575
[SPEAKER_00]: It's really human one and it can't be avoided.

42:09.396 --> 42:10.977
[SPEAKER_00]: So there's two things I'm thinking.

42:11.358 --> 42:14.540
[SPEAKER_00]: One is provided that you're okay with it.

42:14.901 --> 42:20.986
[SPEAKER_00]: You're a longer desk on the show and you're an hour contributor because we're not going to have enough time to cover

42:24.020 --> 42:26.823
[SPEAKER_00]: a caregiver is a broad definition.

42:27.604 --> 42:32.150
[SPEAKER_00]: I didn't identify myself on as caregivers until in the last maybe.

42:33.130 --> 42:34.611
[SPEAKER_00]: three to four years.

42:35.432 --> 42:37.313
[SPEAKER_00]: I said it's diagnosed with autism at three.

42:37.393 --> 42:39.054
[SPEAKER_00]: He turned 20 a month ago.

42:39.594 --> 42:45.959
[SPEAKER_00]: And the reason, and the reason why we spending all these years, not identifying as caregivers is because I'm not a caregiver.

42:46.019 --> 42:46.779
[SPEAKER_00]: I'm a parent.

42:47.300 --> 42:50.562
[SPEAKER_00]: And then in certain cultures and communities, you're like, I'm not a caregiver.

42:50.582 --> 42:53.644
[SPEAKER_00]: I'm just a son or daughter, caring for my elderly parent.

42:53.664 --> 42:55.565
[SPEAKER_00]: That's not what he means caregiver.

42:56.266 --> 42:58.487
[SPEAKER_00]: But it's a very broad thing.

42:58.587 --> 43:00.669
[SPEAKER_00]: And so for one who is a caregiver,

43:03.308 --> 43:06.190
[SPEAKER_00]: on TikTok and it made me stop and think because it isn't my experience.

43:06.730 --> 43:10.932
[SPEAKER_00]: He said, you know, somebody says, you've got to stop and care for yourself.

43:10.972 --> 43:14.174
[SPEAKER_00]: You need self-care and it's just not possible.

43:14.374 --> 43:15.975
[SPEAKER_00]: He's the only person that takes care of his wife.

43:16.015 --> 43:17.956
[SPEAKER_00]: He doesn't have any relatives or anyone that can.

43:18.376 --> 43:20.778
[SPEAKER_00]: And she has, I don't think it's cancer.

43:20.938 --> 43:22.899
[SPEAKER_00]: And he's just, you can't work.

43:23.279 --> 43:23.959
[SPEAKER_00]: Can't do any of that.

43:23.979 --> 43:24.760
[SPEAKER_00]: And I got to thinking,

43:25.493 --> 43:26.874
[SPEAKER_00]: All right, that's not my situation.

43:26.934 --> 43:28.255
[SPEAKER_00]: Each person's situation is different.

43:28.716 --> 43:41.247
[SPEAKER_00]: From an nutrition standpoint, we're talking about, and I know everybody's situation is different, but if we're talking about those of us who are caregivers in various forms and stages, needing to begin a day where we do take.

43:42.712 --> 43:45.133
[SPEAKER_00]: care of ourselves with regard to what we eat.

43:45.674 --> 43:51.777
[SPEAKER_00]: What should that kind of look like in as broad a manner as you can possibly answer that because everybody's situation is different.

43:52.257 --> 43:55.618
[SPEAKER_00]: But we obviously can't afford to get up and I need to eat something.

43:55.718 --> 43:56.439
[SPEAKER_00]: What's available?

43:56.479 --> 44:02.642
[SPEAKER_00]: Let me eat what's available as opposed to thinking about what's going to get me through the day and fuel me well in addition to what I enjoy.

44:02.842 --> 44:07.344
[SPEAKER_01]: Yeah, so it's very hard when you're the caregiver.

44:07.544 --> 44:08.865
[SPEAKER_01]: To me, the caregiver is

44:10.115 --> 44:18.340
[SPEAKER_01]: You know, 40 hours a week is tied up, dedicated to the other person who cannot care for themselves.

44:18.380 --> 44:20.101
[SPEAKER_01]: They're daily activities of life.

44:20.742 --> 44:28.847
[SPEAKER_01]: They're just can't make decisions on how to make food, how to buy food, how to prepare food, and when to even eat.

44:28.927 --> 44:32.349
[SPEAKER_01]: Like, for example, caring for a healthy picture or parent with dementia.

44:32.449 --> 44:33.770
[SPEAKER_01]: They don't remember how to eat.

44:34.070 --> 44:36.972
[SPEAKER_01]: They don't remember the right way because they brought the food as it turned up.

44:38.700 --> 44:45.165
[SPEAKER_01]: have quite a few patients who are caregivers and they come to me and they say, well, how do we take care of myself?

44:45.845 --> 44:51.590
[SPEAKER_01]: And I say, yeah, the self care is self respect.

44:51.650 --> 44:56.673
[SPEAKER_01]: That's the first thing I said, like, do you understand that you are necessary?

44:56.693 --> 45:01.797
[SPEAKER_01]: So you fail with your health, your loved one is going to be alone.

45:02.662 --> 45:12.685
[SPEAKER_01]: So for us to have the help, people understand that they accept that there's a relationship between dream and your help.

45:13.005 --> 45:17.327
[SPEAKER_01]: Because if you can't even connect on that level, they're not going to eat.

45:17.947 --> 45:22.828
[SPEAKER_01]: But it is hard because I know plenty of moms, they're taking care of children.

45:23.048 --> 45:24.149
[SPEAKER_01]: Those special needs.

45:25.069 --> 45:31.271
[SPEAKER_01]: But they will tell me, well, I'll just make my food for my children and then I'll eat off the plate.

45:31.900 --> 45:54.790
[SPEAKER_01]: right and I'm like okay that's that's nice but your child is two years old and the texture that they're going to eat and the food they're going to eat is completely different than when you need that's a very little right like okay well how do I do that it so there's a lot of different it depends on the situation but sometimes I just hope them explain to them

46:01.097 --> 46:06.722
[SPEAKER_01]: Anyway, so I said, look, I work with Retro family foods and then we work on simple techniques.

46:06.742 --> 46:11.686
[SPEAKER_01]: Like, for example, a patient who's didn't want to have scramble legs for dinner, and that right.

46:12.386 --> 46:14.448
[SPEAKER_01]: Because in her mind, that man should be cool.

46:14.668 --> 46:26.878
[SPEAKER_01]: And when I look, it's healthy, it's tasty, it's quick, and you can add some vegetables and a little bit of cheese and you've got a whole meal, you throw on some sliced whole week, green toast or whatever, and good up.

46:27.298 --> 46:27.879
[SPEAKER_01]: She's like, right.

46:28.877 --> 46:30.698
[SPEAKER_01]: That's nutritious, like yes.

46:31.418 --> 46:46.482
[SPEAKER_01]: So I think people just, we have never educated people, but there's a lot of things stopping people, but if we're not living in stress, it will affect your desire to eat.

46:46.842 --> 46:54.284
[SPEAKER_01]: Because there's a lot of, you have a low appetite for the living of cigarettes, coffee, and so on.

46:55.285 --> 46:56.605
[SPEAKER_01]: And they don't feel hungry.

46:57.240 --> 46:59.102
[SPEAKER_01]: And that's the problem is I had.

46:59.162 --> 47:02.785
[SPEAKER_01]: So, Dietitian will work for the patient to say, okay, what are you doing?

47:03.125 --> 47:03.906
[SPEAKER_01]: What are you eating?

47:04.166 --> 47:05.567
[SPEAKER_01]: What how do you like to eat?

47:05.687 --> 47:08.229
[SPEAKER_01]: And then we'll help you find those foods.

47:08.970 --> 47:11.032
[SPEAKER_01]: Maybe it's a smoothie.

47:11.072 --> 47:11.672
[SPEAKER_01]: Maybe it is.

47:11.712 --> 47:14.054
[SPEAKER_01]: I have a patient that she could not eat.

47:14.194 --> 47:19.279
[SPEAKER_01]: So, we included the boost in the morning protein drink.

47:20.258 --> 47:45.755
[SPEAKER_01]: She, you know, we had to have a lot of different issues and we slowly introduce foods and she started to eat more, but the thing is, you get used to not eating and you adjust to that and then your nutrition is compromised and then your appetite goes away because your nutrition is so compromised that desire to eat is very hormonal, very related to the gut brain access.

47:46.115 --> 47:47.256
[SPEAKER_01]: You just lose that desire.

47:48.398 --> 47:51.100
[SPEAKER_01]: And that means probably at that point, you know, no.

47:51.940 --> 47:59.666
[SPEAKER_01]: So that's a lot, but it's the basic point is you need to work for the registered addiction.

47:59.726 --> 48:01.187
[SPEAKER_01]: And now insurance covers it.

48:02.067 --> 48:15.116
[SPEAKER_01]: So what we do is medical nutrition therapy, where my patients say all the time, this feels like I'm in a third recession when they do all that, because the relationship between you and food has to help me if you're going to have food.

48:18.462 --> 48:29.144
[SPEAKER_00]: Unless somebody's been beat up by someone verbally, physically, literally, they are not aware or conscious of their relationship with anything.

48:29.304 --> 48:33.705
[SPEAKER_00]: We kind of just do what we do and we don't, you know, we don't think about that, so that's very important.

48:34.085 --> 48:40.847
[SPEAKER_00]: So let me ask you, I don't know if it's been this way for a while, I just don't know what the idea of

48:41.972 --> 48:47.899
[SPEAKER_00]: access to service like yours services like yours being available for people that have even some of the most basic insurance.

48:48.339 --> 48:51.843
[SPEAKER_00]: Is that something that's fairly new or has that been around for a while?

48:52.945 --> 48:57.670
[SPEAKER_01]: It has expanded dramatically because insurance started with the good old affordable care

48:59.590 --> 49:01.391
[SPEAKER_01]: And it's a standard.

49:01.411 --> 49:17.904
[SPEAKER_01]: So insurance companies have come on board because they realize by allowing patients to get care, outpatient care for the dietitian actually saves the money and as you know, healthcare is business.

49:17.924 --> 49:23.528
[SPEAKER_01]: So saving the healthcare industry insurance companies, a lot of money and so by

49:24.583 --> 49:41.676
[SPEAKER_01]: helping patients remain healthy, stay in their homes, stay out of the hospitals, get off medications, not go on dialysis, reduce, I got patients coming up statins, coming off insulin, coming off metformin, it's not a miracle.

49:41.916 --> 49:47.921
[SPEAKER_01]: It's what the science says, by changing how you eat, your relationship with you, and you've got to exercise.

49:48.181 --> 49:52.885
[SPEAKER_01]: It's basically, you're not gonna, it's just like a muscle, a muscle isn't gonna grow unless you use it.

49:54.135 --> 50:00.298
[SPEAKER_01]: So we look at areas around the world like in Japan, Italy or Queens where there's blue zones, right?

50:00.698 --> 50:04.739
[SPEAKER_01]: What's the commonality, nutrition, and stress?

50:05.420 --> 50:05.660
[SPEAKER_00]: Right.

50:05.700 --> 50:11.842
[SPEAKER_00]: Now for those that don't know the blue zones are where places on the planet where life expectancy is longer.

50:11.862 --> 50:13.703
[SPEAKER_00]: I think there's a certain number, isn't it?

50:13.723 --> 50:15.684
[SPEAKER_01]: Yes, I mean, yeah, they're learning.

50:15.724 --> 50:17.964
[SPEAKER_01]: But it's not just quantity, it's quality.

50:18.705 --> 50:18.965
[SPEAKER_00]: Right.

50:19.900 --> 50:31.969
[SPEAKER_01]: So I just want to say, oh, I'm old, that's why I'm stupid, but I'm like, no, Darlan, you've got osteoporosis of scoliosis, and you never exercise more in a proper diet or saw a doctor to help you with that or a dietitian.

50:32.009 --> 50:35.452
[SPEAKER_01]: So we don't have to accept some kind of aging.

50:37.016 --> 50:37.456
[SPEAKER_01]: process.

50:37.476 --> 50:38.317
[SPEAKER_01]: We're all aging.

50:38.417 --> 50:39.298
[SPEAKER_01]: I mean, there's only one.

50:39.658 --> 50:41.059
[SPEAKER_01]: So I always say there's only one way home.

50:41.640 --> 50:41.920
[SPEAKER_01]: Right.

50:42.421 --> 50:43.622
[SPEAKER_01]: aging and you're going to die.

50:43.902 --> 50:46.804
[SPEAKER_01]: But while I'm here, I'm going to live the best life.

50:46.964 --> 50:47.345
[SPEAKER_01]: I can't.

50:47.965 --> 50:48.346
[SPEAKER_00]: Right.

50:48.586 --> 50:50.668
[SPEAKER_01]: I receive this body as a typhoon.

50:50.748 --> 50:52.509
[SPEAKER_01]: I'm going to give it back in the best condition.

50:52.549 --> 50:52.950
[SPEAKER_01]: We can't.

50:52.990 --> 50:53.590
[SPEAKER_00]: There you go.

50:53.690 --> 51:02.478
[SPEAKER_00]: And that's where they speak about lifespan is one thing, but health span is something else because if you live to 100, but for the last 10 years of your life,

51:03.177 --> 51:07.320
[SPEAKER_00]: You know, you need somebody to scratch your head and even think for you because you're incapable of doing that.

51:07.800 --> 51:10.842
[SPEAKER_00]: Yeah, you've got this long lifespan, but what is your health span, like, you know?

51:11.282 --> 51:15.905
[SPEAKER_01]: Yeah, we don't, like, I always tell my 30-year-old patients, like, you're saving for retirement.

51:15.925 --> 51:22.429
[SPEAKER_01]: They're like, yeah, well, you want to be not spending it on medical bills, and you want to be spending it on education for little.

51:22.489 --> 51:24.690
[SPEAKER_01]: All right, I don't want to be sick.

51:25.131 --> 51:28.693
[SPEAKER_01]: Well, this is the way is taking care of yourself.

51:28.813 --> 51:28.913
[SPEAKER_01]: And,

51:29.377 --> 51:33.939
[SPEAKER_01]: The good news is more, like you see, the problem is you've got to have money to do this.

51:34.539 --> 51:40.002
[SPEAKER_01]: So you have to have the ability to take the time to go to the doctor, you have to have health care insurance.

51:40.042 --> 51:41.002
[SPEAKER_01]: That's a big thing.

51:41.523 --> 51:44.144
[SPEAKER_01]: Because not everybody has health insurance in this country.

51:44.204 --> 51:44.624
[SPEAKER_01]: All right.

51:45.204 --> 51:45.765
[SPEAKER_01]: All right.

51:46.085 --> 51:48.446
[SPEAKER_01]: The problem that we're still trying to solve.

51:48.686 --> 51:53.468
[SPEAKER_01]: So we're making some other way, but, you know, when you hear people go, actually, it went to get a medicare.

51:53.708 --> 51:54.309
[SPEAKER_01]: There's a problem.

51:55.089 --> 51:57.010
[SPEAKER_01]: Because you've got to be fired to be a medicare.

51:57.665 --> 51:58.686
[SPEAKER_00]: Yeah, that's true.

51:58.726 --> 52:00.306
[SPEAKER_00]: Yeah, yeah, yeah.

52:01.387 --> 52:04.989
[SPEAKER_01]: So because Medicare, you know, it's, well, you paid for that.

52:05.109 --> 52:07.070
[SPEAKER_01]: So it's not like they're giving you something.

52:07.090 --> 52:10.252
[SPEAKER_01]: You've paid all your life and your work and into it, right?

52:10.472 --> 52:12.233
[SPEAKER_01]: Because you need to qualify for the Medicare.

52:12.273 --> 52:12.613
[SPEAKER_01]: You don't.

52:12.733 --> 52:13.053
[SPEAKER_00]: Yeah.

52:13.333 --> 52:14.614
[SPEAKER_01]: If you haven't worked, you're not going to apply.

52:15.054 --> 52:19.396
[SPEAKER_01]: Unless you're child to get, but then you get support for the government.

52:19.436 --> 52:21.417
[SPEAKER_01]: So children are completely different categories.

52:21.458 --> 52:24.619
[SPEAKER_01]: People are disabled, mentally ill, can't work.

52:24.779 --> 52:26.220
[SPEAKER_01]: It's a completely different situation.

52:26.502 --> 52:32.486
[SPEAKER_01]: So our variable polyadults have to work because if you want me to give or even just why you just don't.

52:33.266 --> 52:33.806
[SPEAKER_00]: So wow.

52:34.267 --> 52:40.330
[SPEAKER_01]: It's called a nutrition is very important that now insurance has expanded the benefits a lot.

52:40.390 --> 52:43.412
[SPEAKER_01]: We take every insurance now and you name it, we take it.

52:43.572 --> 52:51.057
[SPEAKER_01]: So or you will have if you have a really high deductible, you will have to pay out a pocket because it doesn't matter where special it is.

52:51.117 --> 52:52.558
[SPEAKER_01]: So what you go to,

52:53.660 --> 53:21.408
[SPEAKER_01]: on the phrologist and kidney doctor or dieticians, do you have that plan that hasn't had to be able to have to be able to have to be able to have to have to be able to have to have to be able to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have

53:21.832 --> 53:25.895
[SPEAKER_01]: I'm an employee, but I use the services of the platform.

53:25.915 --> 53:28.577
[SPEAKER_01]: So it's very, it's fabulous.

53:29.057 --> 53:30.598
[SPEAKER_01]: They have all the bells and whistles.

53:30.698 --> 53:31.999
[SPEAKER_01]: They're two of the app itself.

53:32.039 --> 53:33.100
[SPEAKER_01]: Who's by the way, is three.

53:34.401 --> 53:37.643
[SPEAKER_01]: You can use the AI tools.

53:37.983 --> 53:43.467
[SPEAKER_01]: And then the Pope is, you like it so much, you sign up and you get on quite a little competition.

53:43.627 --> 53:49.812
[SPEAKER_01]: So the AI tools are wonderful, because you can just take a picture of your food and the AI will tell you, hey,

53:50.411 --> 53:52.736
[SPEAKER_01]: an effort to pay maybe some of our favorite next time.

53:53.658 --> 53:54.059
[SPEAKER_00]: Ah, wow.

53:54.079 --> 53:54.901
[SPEAKER_00]: That's fantastic.

53:54.921 --> 54:01.295
[SPEAKER_00]: So what I'll do is I'll share with the audience a little shot of your, uh, your site.

54:02.220 --> 54:08.342
[SPEAKER_00]: what that looks like and so today we can go there and book and schedule a time with you.

54:08.362 --> 54:11.163
[SPEAKER_00]: There's an introduction to you and then what's interesting is at the site.

54:11.363 --> 54:22.146
[SPEAKER_00]: It notices your specialties which are celiac disease, diabetes and and pre-diabetes, disorder eating, emotional eating, general health, gut health, heart health.

54:22.326 --> 54:25.346
[SPEAKER_00]: That's a lot more than I would have expected.

54:25.446 --> 54:26.087
[SPEAKER_00]: Men's health,

54:31.161 --> 54:34.126
[SPEAKER_01]: Try not to go with your insurance, and you can most insurance is your take.

54:34.627 --> 54:38.474
[SPEAKER_01]: So that's the great card is you can put everything in and we'll tell you right away if you're covered.

54:39.115 --> 54:40.818
[SPEAKER_00]: Yeah.

54:41.479 --> 54:41.839
[SPEAKER_01]: Okay.

54:41.980 --> 54:45.065
[SPEAKER_01]: 94% of insurance is our due provide benefits for nutrition.

54:45.899 --> 54:46.179
[SPEAKER_00]: Wow.

54:46.359 --> 54:56.881
[SPEAKER_00]: And then it says your approach, when it gives approaches, the things you would expect accountability and the things we're talking about here today, relationship with food and meal planning, which is typical.

54:57.301 --> 55:01.762
[SPEAKER_00]: But what's a little different is it says intuitive eating, how do you define intuitive eating?

55:01.782 --> 55:02.402
[SPEAKER_00]: Tell us about that.

55:02.882 --> 55:11.564
[SPEAKER_01]: Yeah, well, that's a turn that everybody uses, but how I define it is, what is your relationship with food?

55:12.261 --> 55:13.402
[SPEAKER_01]: And how do you eat?

55:13.482 --> 55:19.647
[SPEAKER_01]: So one of the things that we're very focused on is taking time to eat.

55:20.348 --> 55:28.814
[SPEAKER_01]: So that means, though, looking at the screen on the Netflix or the phone, or talking on the phone, or working on it.

55:29.595 --> 55:30.156
[SPEAKER_01]: Please, pardon me.

55:30.176 --> 55:32.057
[SPEAKER_01]: So I tell people, are you at your desk?

55:32.117 --> 55:35.400
[SPEAKER_01]: Either you're like, yeah, I said, shut everything down, you have 10 minutes.

55:35.640 --> 55:36.641
[SPEAKER_01]: Well, yeah.

55:37.342 --> 55:55.561
[SPEAKER_01]: Shut everything down, leave your desk and get away, relax, take the ten minutes, actually chew your food because we do know that if you don't pay attention to what you're eating, you will eat that whole bad of chips and not really like that.

55:56.062 --> 55:59.385
[SPEAKER_01]: And then your brain never saw it, so guess what, it didn't happen.

56:00.312 --> 56:03.995
[SPEAKER_01]: So, yeah, that your brain needs to be engaged.

56:04.035 --> 56:08.598
[SPEAKER_01]: Same thing, everything you're driving, when you're talking on the phone, you're like, I'm hearing it.

56:09.378 --> 56:10.259
[SPEAKER_00]: Yeah, yeah.

56:10.439 --> 56:10.759
[SPEAKER_01]: Yeah.

56:10.779 --> 56:11.780
[SPEAKER_01]: So, what you're doing?

56:12.321 --> 56:20.927
[SPEAKER_01]: So, intuitively, we need the brain, we need to be registered, and you need to be calm and focused.

56:20.947 --> 56:25.390
[SPEAKER_01]: But there is nothing really intuitive about eating because we eat because we're hungry.

56:25.990 --> 56:26.270
[SPEAKER_00]: Right.

56:26.651 --> 56:26.911
[SPEAKER_01]: Yeah.

56:27.251 --> 56:28.352
[SPEAKER_01]: But there are certain cravings,

56:30.312 --> 56:32.593
[SPEAKER_01]: That's probably something that your body needs.

56:32.793 --> 56:38.014
[SPEAKER_00]: But I was thinking that when I was looking at the word, I was like, there's time like, I don't know exactly why I'm craving something.

56:38.034 --> 56:47.697
[SPEAKER_00]: But I feel like I know the difference between I'm craving something because I want that and I'm hungry for it versus I'm craving something.

56:47.837 --> 56:52.319
[SPEAKER_00]: And I'm being told my body is telling me, I feel like this is what I need versus what I want.

56:52.439 --> 56:55.920
[SPEAKER_00]: And I don't know if that's normal and older I get the more that happens.

56:56.333 --> 57:01.835
[SPEAKER_01]: Yeah, there's a lot, there's a lot of times like, well, unfortunately, when you get thirsty, you don't drink.

57:02.156 --> 57:06.137
[SPEAKER_01]: Like, when you get dehydrated, that medicine shuts off, and that's a really bad thing.

57:06.237 --> 57:11.359
[SPEAKER_01]: So we're things that aren't intuitive, and but we need to connect with food.

57:11.860 --> 57:13.300
[SPEAKER_01]: So there's the taste.

57:13.400 --> 57:24.485
[SPEAKER_01]: There's, I always tell people we need to be a little bit more social when we eat, interact with people, talk about the food, plan, the food, enjoy the food, talk.

57:24.758 --> 57:29.740
[SPEAKER_01]: Because that's very common, especially in cultures like Greece and Italy, right, right, the experience.

57:30.140 --> 57:40.905
[SPEAKER_01]: Yeah, the experience and the sharing of breaking a bread, here in United States is like drive up on the thing, get the food, eat in your car, and get some interesting.

57:41.365 --> 57:46.867
[SPEAKER_01]: Yeah, and then like, yeah, you know, that's like nobody does that in those countries.

57:47.367 --> 57:52.369
[SPEAKER_01]: That's a very American, as a matter of fact, I think here in this meeting that you can't

57:58.559 --> 58:18.729
[SPEAKER_00]: I don't know if you know the answer to this, I think it might be, it's not going to be a word or common sense, but do you think then that the way we, well, I've heard it said once that we shouldn't break bread with people that upset us or when we're upset because it can affect the way that we metabolize the food.

58:19.229 --> 58:21.870
[SPEAKER_00]: And I think about I'm like, I think that kind of makes sense.

58:25.518 --> 58:29.079
[SPEAKER_00]: who we eat with or how we consume with me.

58:29.099 --> 58:37.002
[SPEAKER_00]: I'll not just put it in our mouth, but take it in mentally and emotionally, has an effect on how our body might process the food, what are the chances of that?

58:37.022 --> 58:39.403
[SPEAKER_01]: I don't know what the research says in our butt.

58:39.503 --> 58:48.147
[SPEAKER_01]: I can think of the number of times I have to sit down and have a meal with one of my goal bosses and how much I just felt like choking on the food because you just can't enjoy

58:49.002 --> 58:53.643
[SPEAKER_01]: what you're doing and it's just yeah, we go the word, they're asking you a question and I was like, really?

58:53.823 --> 58:56.164
[SPEAKER_01]: It's like, we haven't been able to do it.

58:56.244 --> 58:57.164
[SPEAKER_01]: Can I get them right in?

58:57.545 --> 59:00.445
[SPEAKER_01]: But stress does affect us a lot.

59:00.626 --> 59:04.447
[SPEAKER_01]: So stress can affect how you digest food.

59:04.707 --> 59:07.588
[SPEAKER_01]: It's stress can also affect your GI system.

59:07.608 --> 59:12.329
[SPEAKER_01]: So when you hear people going, I'm so stressed out, I have a, I'm constantly, that is true.

59:12.989 --> 59:14.970
[SPEAKER_01]: I'm stressed out, I have a higher rear.

59:15.030 --> 59:15.650
[SPEAKER_01]: That is true.

59:16.350 --> 59:17.531
[SPEAKER_01]: Or you say, someone said,

59:19.240 --> 59:20.581
[SPEAKER_01]: Yeah, we can stress.

59:21.082 --> 59:21.402
[SPEAKER_00]: Yeah.

59:21.602 --> 59:21.903
[SPEAKER_00]: Yeah.

59:22.283 --> 59:22.664
[SPEAKER_01]: Yeah.

59:23.164 --> 59:26.287
[SPEAKER_01]: Um, yeah, but you can't avoid those situations.

59:26.607 --> 59:29.530
[SPEAKER_01]: So yeah, because there's always a good person at Thanksgiving night.

59:29.590 --> 59:31.773
[SPEAKER_01]: Oh, well, we're better than that.

59:33.094 --> 59:33.755
[SPEAKER_00]: That's true.

59:33.815 --> 59:34.716
[SPEAKER_00]: That is so true.

59:35.076 --> 59:35.857
[SPEAKER_00]: I think we'll deal with it.

59:35.877 --> 59:36.017
[SPEAKER_00]: So.

59:36.548 --> 59:36.948
[SPEAKER_01]: All right.

59:37.269 --> 59:38.049
[SPEAKER_01]: My Nagnor.

59:38.089 --> 59:43.453
[SPEAKER_01]: So it's like, yeah, is there didn't bring anything with complaining about all the food?

59:43.673 --> 59:43.933
[SPEAKER_00]: Yeah.

59:44.253 --> 59:44.473
[SPEAKER_00]: Yeah.

59:44.513 --> 59:49.617
[SPEAKER_00]: So that just goes back to, but we talk about, you know, on the show all the time, which is the importance of mindfulness.

59:50.317 --> 59:54.480
[SPEAKER_00]: As I told you, the hour would go by, so it's time to try this as you have fun.

59:55.941 --> 59:57.342
[SPEAKER_00]: I want to thank you for being here today.

59:57.502 --> 59:59.624
[SPEAKER_00]: And with the guests, yeah, yeah, I'm gonna,

01:00:00.641 --> 01:00:04.385
[SPEAKER_01]: We're going to have you pack because this woman is up, it's crazy.

01:00:04.685 --> 01:00:09.429
[SPEAKER_00]: Yeah, yeah, and everything it revolves all of it around we revolves around everything.

01:00:09.449 --> 01:00:26.705
[SPEAKER_00]: I think the most important things are what we take in and our relationship with ourselves period and like everything else anything that affects the general population affects those of us that are carrying over 10 times more so it does and we need more caregivers because they're very important to your family so the family unit

01:00:27.563 --> 01:00:35.665
[SPEAKER_01]: is so important and we all have some like, I used to work in nursing homes and people would say, well, how do you do it?

01:00:35.685 --> 01:00:40.106
[SPEAKER_01]: And I said, you know, I share a hope when I'm this age, somebody's taking helping to take care of me.

01:00:40.346 --> 01:00:41.846
[SPEAKER_00]: That's what I tell people.

01:00:41.966 --> 01:00:43.006
[SPEAKER_00]: Yeah, I was so people.

01:00:43.066 --> 01:00:53.089
[SPEAKER_00]: If the term care giver or anything like that seems more into, if you're blessed with a remotely long life, not even a really long life, a remotely long life, you will either get temporary membership

01:00:55.914 --> 01:00:59.658
[SPEAKER_00]: you will be caring for someone that you love or you will need care yourself.

01:01:00.599 --> 01:01:01.159
[SPEAKER_01]: Absolutely.

01:01:01.239 --> 01:01:08.847
[SPEAKER_01]: And you just, I said, I hope I have somebody's kind of lead to somebody who they kept saying, oh, no, I'm a father and I said, no, no, no, no, no, no, no.

01:01:08.967 --> 01:01:10.729
[SPEAKER_01]: Yeah, you need something and I'm here.

01:01:10.869 --> 01:01:11.550
[SPEAKER_01]: No, yeah.

01:01:12.510 --> 01:01:25.957
[SPEAKER_01]: So just this is a climb to people, it's really, it's, it takes a lot of patience and we're all people, but if you eat well, you will be prepared to handle that stress because there is a relationship between how you want to believe in the stress.

01:01:26.477 --> 01:01:27.257
[SPEAKER_00]: There you go.

01:01:27.637 --> 01:01:27.837
[SPEAKER_00]: Yeah.

01:01:27.857 --> 01:01:28.178
[SPEAKER_00]: Yeah.

01:01:29.607 --> 01:01:31.368
[SPEAKER_00]: touch on all those when you come back.

01:01:31.648 --> 01:01:32.869
[SPEAKER_00]: Thank you so much for being here.

01:01:33.149 --> 01:01:33.949
[SPEAKER_00]: Good to everyone.

01:01:34.509 --> 01:01:35.450
[SPEAKER_00]: Okay, yes, thank you here.

01:01:35.470 --> 01:01:36.810
[SPEAKER_00]: To everyone within the center of my voice.

01:01:36.830 --> 01:01:38.611
[SPEAKER_00]: Thank you so much for tuning in and supporting the show.

01:01:39.251 --> 01:01:42.473
[SPEAKER_00]: And make sure to follow us like and subscribe on social media.

01:01:42.513 --> 01:01:49.036
[SPEAKER_00]: And you can also follow our website, which is beyond the spectrum podcast.com.

01:01:49.076 --> 01:01:51.197
[SPEAKER_00]: That's beyond the spectrum podcast.com.

01:01:51.597 --> 01:02:03.947
[SPEAKER_00]: thanks again to Billy Footwear and SoulGrain and you can click in the show notes to get your discount and then if you are a male who's a caregiver or you know someone that is you can also feel free to join our group known as the Den.

01:02:03.967 --> 01:02:10.233
[SPEAKER_00]: We meet by weekly on every other Tuesday on Zoom and we have members from Mexico City to

01:02:11.390 --> 01:02:13.352
[SPEAKER_00]: New York, here in LA, and in between.

01:02:13.652 --> 01:02:17.556
[SPEAKER_00]: So to everyone within Son of my voice, remember, let's try and be a little bit more childlike.

01:02:17.696 --> 01:02:23.722
[SPEAKER_00]: Let's childish questions have so much more power than statements, and everybody needs the same thing.

01:02:23.762 --> 01:02:25.363
[SPEAKER_00]: Do we see, heard, and loved?

01:02:25.603 --> 01:02:27.505
[SPEAKER_00]: Thank you, so very much.