Speaker 1: Apoge Production.
Speaker 2: I'm Mickey Fisher and welcome to the Village Crazy Lady.
Speaker 2: People are talking to me and they are not physically
Speaker 2: in this room, so just strap in for that. Can't
Speaker 2: call me crazy, so I said it first. Whoever's trying
Speaker 2: to come through, whatever messages need to come through, like,
Speaker 2: just bring it on.
Speaker 3: Let's do it.
Speaker 2: Crazy Crazy Crazy The Village Crazy Lay Podcast. Hey Gordeous Legends,
Speaker 2: and welcome to another episode of the.
Speaker 3: Village Crazy Lady.
Speaker 2: Last episode, I was talking to Sheridan Austin and we
Speaker 2: were talking all about food and intuition, and because we
Speaker 2: spoke so much, we really needed to break it up
Speaker 2: into two episodes. So we're just about to kick it
Speaker 2: off into Sheridan's about to tell us her story, why
Speaker 2: she got into what she's doing, and everything she went
Speaker 2: through to get to where she is now.
Speaker 4: So when I remember this pivotal time in my life,
Speaker 4: it's gonna it sounds like it's gonna be really like
Speaker 4: such an amazing story. However, what happened was I had
Speaker 4: this moment of realizing, Wow, I should be eating fats.
Speaker 4: They're actually really good for me, and saturated fats perfect
Speaker 4: fine toss.
Speaker 1: The Margarine, get rid of it, get rid of your
Speaker 1: vegetable oils.
Speaker 4: Once I realized this, I went and bought pork crackle,
Speaker 4: a couple of rhines, like just the pork crackle.
Speaker 1: Crapple crapple pork crackle, Ryan.
Speaker 3: So you can do that.
Speaker 2: You can go to your butcher, you can just ask
Speaker 2: for that. And I know you're not a big pork person,
Speaker 2: so yeah, not if you're me, but if you're if
Speaker 2: you're a if you're a pig eater, if you're a
Speaker 2: do you eat bacon, Yeah, it has to be super
Speaker 2: doo dooper crispy.
Speaker 3: But I like bacon now. But that took me a.
Speaker 2: Lot time crackle because that's super dup crispy.
Speaker 3: I don't know. Pork to me smells too picky.
Speaker 2: Oh okay, yeah, but we're moving past, you know, rules
Speaker 2: and things like that, so well, it's not a rule, darling.
Speaker 2: If that's your intuition, like, that's okay, Well that's true,
Speaker 2: it is my my intuition, like it's not to pork. Really, yeah,
Speaker 2: that is absolutely fine, gorgeous, Okay, as long as you're
Speaker 2: not listening to noise me and trying to force you
Speaker 2: to eat pork. Okay, you're not like how I tried
Speaker 2: to eat patai and I was like, Sheridan, I cannot
Speaker 2: eat this ship.
Speaker 4: Yeah yeah, well you do need this ne's forage.
Speaker 2: Again.
Speaker 4: So anyway, I like sat there with two rinds of
Speaker 4: pork crackle. They're quite large, and I demolished it. So
Speaker 4: they're not young for me, for you, for me demolished.
Speaker 2: And I remember so clearly sitting there looking at my
Speaker 2: partner going like are you finished? Like why aren't you
Speaker 2: eating anymore?
Speaker 4: But it's because my hormones, my gut, my brain was
Speaker 4: screaming at me, and my partner at the time probably
Speaker 4: hadn't been going or thinking like oh I shouldn't eat
Speaker 4: too much fat, and probably wasn't avoiding as much as
Speaker 4: what I was.
Speaker 2: At that time in my life. So my body was screaming.
Speaker 4: So now you put a you know, a couple of
Speaker 4: rides of port krackline from me, I'm just gonna have
Speaker 4: a few pieces, like I'm good, I'm done. You don't
Speaker 4: need a whole pick exactly, because my body is sufficed
Speaker 4: like I'm eating it throughout my life always, like all
Speaker 4: the different types and varieties of fats, right, so, and
Speaker 4: the thing is is with what comes with intuition is
Speaker 4: the particular nutrients that you're receiving from the food, which
Speaker 4: is really critical. So we really need fats for our brain,
Speaker 4: We really need fats for our hormones. And so many
Speaker 4: people have, you know, hormdal imbalances these days, whether it
Speaker 4: be mentally or showing up in your menstrual cycle or
Speaker 4: your skin, or other nutrient deficiencies which are like showing
Speaker 4: up in also different ways, like vitamin D, vitamin K,
Speaker 4: you know, not very good mineralization of your teeth because
Speaker 4: we need K vitamin K for that, which is a
Speaker 4: fat soluble vitamin cetera, et cetera. So that's your body communicating. However,
Speaker 4: there's a big however here, because when we have all
Speaker 4: foods available to us these days, and it's not living
Speaker 4: off a field, we are exposed to so many other
Speaker 4: foods that maybe we should think twice about and not
Speaker 4: necessarily go is this a craving or is it true intuition.
Speaker 4: Intuition still does tell you probably shouldn't be eating seven
Speaker 4: donuts like really, However, so there's a difference between craving
Speaker 4: and intuition because sometimes people have really bad imbalances in
Speaker 4: their gut where they might have overgrowths where it whether
Speaker 4: it be yeast overgrowth or parasite overgrowth or bacterial overgrowth.
Speaker 4: Communicating with your brain via your vegas nerves, sending little postcodes, postcodes,
Speaker 4: postcards up there going hate, Can you please eat that
Speaker 4: very easily accessible glucose in that doughnut right now? So
Speaker 4: I can be fed real quick and then reproduced rapidly. However,
Speaker 4: we do need to kind of draw the line there
Speaker 4: and go, hey, mate, I am bigger than you, a
Speaker 4: bugger in my gut, and I'm going to have to
Speaker 4: really listen to my deep intuition there and override that craving.
Speaker 4: So that goes the same with gluten. So for example,
Speaker 4: there is people do suffer gluten addiction or wheat addictions
Speaker 4: because it creates this morphine effect it's called gluciomorphines that
Speaker 4: we can be experiencing when we are consuming these sorts
Speaker 4: of things. So it's creating this like addictive kind of
Speaker 4: like calm. It creates like a calm state and like, ah,
Speaker 4: I've got my fixed state.
Speaker 2: So like having a path of a joint for something, Yeah, you're.
Speaker 4: Kind of more I'd say more like a cocaine, like
Speaker 4: a dopamine like LYFT, but it doesn't last a long time,
Speaker 4: so then you want more, and then you want more,
Speaker 4: and then you want more. So then when so that
Speaker 4: same thing with sugar, So sugar and things like gluten
Speaker 4: and of course like MSG which is in processed foods.
Speaker 4: It makes me more and more and more with that
Speaker 4: kind of stuff. It's really helpful to have knowledge. We
Speaker 4: need to pair intuition, culture and tradition and knowledge because
Speaker 4: we're in this weird, fed up world now where there's
Speaker 4: a lot of things that we haven't previously been exposed to.
Speaker 4: And this is why when someone says eat everything in balance,
Speaker 4: for some people that can be really challenging on their
Speaker 4: health but also their mental state because then they're battling
Speaker 4: this addiction constantly, which is frustrating.
Speaker 1: I have been there.
Speaker 4: I have suffered serious addictions to sugar and wheat. Where
Speaker 4: it can sit there and eat cheese and bacon, cheese
Speaker 4: and bacon rolls, yes, yeah, phenomenal.
Speaker 2: Yeah. I used to be a slut for those and
Speaker 2: I didn't even eat bacon. To pick the bacon, yeah,
Speaker 2: I literally I used to pick the bacon off.
Speaker 1: Because you were a lot player based and stuff.
Speaker 2: Right, Well, yeah, well I just didn't. I never, even
Speaker 2: as a kid, I didn't eat meat. And it's interesting
Speaker 2: because I was that. I'm that person who like when
Speaker 2: I fell pregnant and I'd gone my whole life going
Speaker 2: like no, my body honestly like doesn't need meat.
Speaker 3: I don't crave it. I don't.
Speaker 2: I don't like it. And I don't even remember why
Speaker 2: I didn't like it. I think it was just when
Speaker 2: I was young, it just became it became a control,
Speaker 2: which a lot of it for a lot of us,
Speaker 2: it is it's like, you know, like you can control.
Speaker 2: It was something in my life that I could control.
Speaker 2: I could control my eating. I could control that when
Speaker 2: I said I didn't want meat, And for me, that
Speaker 2: was an autonomous decision. It was me getting to have autonomy,
Speaker 2: which I think it's really interesting like even when we
Speaker 2: you know, when you delve into relationships with food and
Speaker 2: all of these sorts of things like asking the why
Speaker 2: and even like exploring.
Speaker 3: The like where did it come from? Well why did
Speaker 3: I decide that? Or like is it?
Speaker 1: And C made this decision for me?
Speaker 2: Yeah?
Speaker 4: What life experience made this decision? For me totally, And
Speaker 4: that's why pairing it with knowledge can be helpful.
Speaker 2: Knowledge from the right people, that's the thing, well, and
Speaker 2: that's exactly right, and from people who feel like who
Speaker 2: feel like they're empowering you and not taking away from
Speaker 2: you even like as far as you know, listening to
Speaker 2: your intuition. I think I've mentioned this exercise on the
Speaker 2: podcast before, but I always talk about you can ask
Speaker 2: your body yes and nose, so like bypassing the gut, okay,
Speaker 2: we're not talking to we're not talking to the bugs
Speaker 2: or the monkeys or whatever live that we live inside
Speaker 2: of our gut lining, but like our actual intuition. So
Speaker 2: it's basically like using yourself as a pendulum. And it's
Speaker 2: something that I mentioned to people when they're first like
Speaker 2: really connecting to their intuition. And because a lot of
Speaker 2: the time people go, I don't know which is my
Speaker 2: tuition and which is my head and which is just
Speaker 2: an anxious thought or an intrusive thought or at this,
Speaker 2: and I go, okay, we'll take a really like just
Speaker 2: take a few big deep breaths, close.
Speaker 3: Down your eyes.
Speaker 2: And I mentioned this because this helped me a lot
Speaker 2: when I was trying to navigate my own food journey
Speaker 2: and trying to quiet the noise outside of me and
Speaker 2: understand what I was really wanting. And so what you
Speaker 2: do is you close your eyes and you need to
Speaker 2: try this a fair few times to really listen into
Speaker 2: your body and what it tells you. And you say,
Speaker 2: show me you know, and then you like, just listen,
Speaker 2: how does my body feel when I say show me
Speaker 2: you know? Do I feel tense? Do I feel anxious?
Speaker 2: Do I feel a little bit unwell? And like, you know,
Speaker 2: try and get out of your head as much as possible,
Speaker 2: because sometimes we can start to tell ourselves stories or why.
Speaker 3: Am I not doing this? Why am I not thinking that?
Speaker 3: Why am I not feeling this?
Speaker 2: Just ask your body show me you know, and just
Speaker 2: be interested to see how it reacts. Then I ask
Speaker 2: it to show you a yes, and then again be
Speaker 2: interested to show how it responds. For me, my no
Speaker 2: is very like it's almost like I see black and
Speaker 2: I feel tense, and I can just like it's like
Speaker 2: this feeling of like I just want I feel repulsed.
Speaker 3: When I feel.
Speaker 2: Yes, I get shivers, I feel open, and I use
Speaker 2: feel your energy flow. Yeah, I feel my energy flow
Speaker 2: and I feel my and that's me listening to my
Speaker 2: body and listening to my intuition, and my intuition going oh.
Speaker 3: Okay, I feel really good about that.
Speaker 4: So I guess it's becoming familiar with those yess and
Speaker 4: the nose. And then you can also bring that towards
Speaker 4: whatever might be in front of you.
Speaker 3: Yeah, I literally would.
Speaker 2: It's almost like be doing kinesiology on your body as well,
Speaker 2: Like it's like literally using yourself as a tool. And
Speaker 2: so I would bring that into like does my body
Speaker 2: want such and such or does my body really want
Speaker 2: blah blah blah. I used it a lot in pregnancy too,
Speaker 2: because I would be like, my body wants great mentos.
Speaker 2: My body wants you know, but my body is telling me.
Speaker 3: And I didn't listen to it all the time, Yeah,
Speaker 3: because I just went.
Speaker 2: No, if I don't get a great mentos in my mouth,
Speaker 2: I will fucking run someone over. But it's like, you know,
Speaker 2: not wow to running people over, not wow to that either,
Speaker 2: and not well like that you really really wanted that,
Speaker 2: But that's just a really weird thing to crave.
Speaker 1: I think for.
Speaker 4: Oh my yes, it could be the sweetness, all the freshness,
Speaker 4: or the I don't know for some reason, but I
Speaker 4: like this is just another example of just listen to
Speaker 4: your body. Okay, yeah, yeah yeah, because okay, pregnant women,
Speaker 4: the classic thing to crave is chippies.
Speaker 2: Oh yeah, hot chips, corn chips, hot chips, usbee chips,
Speaker 2: the plain.
Speaker 1: Well yeah, but.
Speaker 4: The big thing is to me with the knowledge that
Speaker 4: I like reflect on is the salt and the fat.
Speaker 3: Oh yeah, yeah, salt, fat taty.
Speaker 1: Yes exactly.
Speaker 2: You know, yeah, the potato is a bit bland.
Speaker 3: You know, you got the salt on there.
Speaker 1: Okay, you got the fat there.
Speaker 2: Yeah.
Speaker 3: Whatever.
Speaker 4: This is where the knowledge also is really beautiful to
Speaker 4: have in this disgusting day and age.
Speaker 1: That we're in.
Speaker 4: Yeah, yeah, we're surviving through because the salt isn't what
Speaker 4: it used to be. Fat isn't what it used to be.
Speaker 4: Who knows about the tato. But however, when.
Speaker 2: We can just do our best with the tady, we
Speaker 2: just just leave the humble tato.
Speaker 1: Let's talk about the fat salt. Okay, so, oh god, salt.
Speaker 3: Let's talk about.
Speaker 1: Salt, because salt is actually such.
Speaker 4: A beautiful, very crucial thing for all of us, so
Speaker 4: much like it's it's just it's always been really important,
Speaker 4: but I feel like it's becoming more and more important,
Speaker 4: and especially the more I learned. So salt is actually
Speaker 4: really mineral rich, Like we require minerals for everything to
Speaker 4: be done in our body, and we require sodium itself. However,
Speaker 4: what we've done to the salt now today is we've
Speaker 4: stripped it of minerals, so we have sodium chloride. That's
Speaker 4: what we're left with. Like table salt is salt. Yeah,
Speaker 4: it's like sodium chloride. That's a couple of minerals. Nothing
Speaker 4: else has all been stripped. However, when we eat something
Speaker 4: like sea salt or Celtic sea salt or even Himalayan
Speaker 4: salt that's got the minerals within it still that our
Speaker 4: body is truly craving. So pregnant women, we need heaps
Speaker 4: of salt. Our blood volume, our water volume is increasing dramatically,
Speaker 4: and we're needing it for all these things that we're
Speaker 4: doing right.
Speaker 3: Yeah, like limb making and sin.
Speaker 2: Making, eyeball forming. We really do need them and need
Speaker 2: the salt, and we need that extra magnesium that also
Speaker 2: in salt as well. So when we're stressed physically or mentally,
Speaker 2: we require more salt. Think about the classic symptoms when
Speaker 2: we're actually inflamed, it's actually a sign we need.
Speaker 1: A little bit more salt.
Speaker 3: Oh gorgeous.
Speaker 4: Yes, when our dreamals are overworked and like pumping, like
Speaker 4: going through stressful times again physically or mentally, we really
Speaker 4: need to replenish those minerals and that's coming through salt,
Speaker 4: but good salt.
Speaker 2: So basically, if you're listening to this podcast, walk away,
Speaker 2: just lick some good salt all the time.
Speaker 3: Yeah. I actually do too.
Speaker 2: See I'm a slut for salt, and salt is something
Speaker 2: is so intuitive, like we really our salt change a
Speaker 2: salt taste and wants change when you're eating real food
Speaker 2: and not like salt mixed with a bit of MSG.
Speaker 2: Your salt requirements are really speak to you. And say
Speaker 2: with protein as well, it's really hard to overdo things
Speaker 2: like when you're eating meat, right, Yeah, it's it really
Speaker 2: hard to just like overindulge in that because your body
Speaker 2: is like hey.
Speaker 1: Cool, I'm done. Yeah, And that goes the same as salt.
Speaker 1: And then fat.
Speaker 4: Okay, so we've talked about how important fat is, but
Speaker 4: particularly for pregnant women, it's like your body will never
Speaker 4: communicate more than when you're pregnant, right, and so kind
Speaker 4: of like really tap into that intuition because it is critical.
Speaker 4: So when you're craving those chippies, go eat the fat
Speaker 4: and the salt and the chippy like the potato, but
Speaker 4: try and just get it from the better sauces or
Speaker 4: at least if you're going to eat that, then then
Speaker 4: catered to the actual needs later.
Speaker 3: Yeah yeah, yeah, yeah, yeah, like.
Speaker 2: Eat hot chips from the fish and chip store, but
Speaker 2: then go home and like just like have a chunk
Speaker 2: of butter some salt. Yes, And the reason why fat
Speaker 2: might not be as great from that local fish and
Speaker 2: chip shop is because they generally use hydrogenated vegetable oil,
Speaker 2: which is genetically modified seeds, and then they add hydrogen
Speaker 2: bonds to the vegetable because it's not actually a solid fat,
Speaker 2: so they make it solid chemically and then that really
Speaker 2: stuffs up cell.
Speaker 1: To sell to communication within your body.
Speaker 4: It's not actually providing what you need so and it
Speaker 4: provides inflammation at the same time, So don't do that.
Speaker 4: We don't need any more chunky ankles than what we've
Speaker 4: got so during pregnancy, so yeah, go have that lard,
Speaker 4: Go have that coconut, oh gee, whatever it is, or
Speaker 4: poorl cracker, et cetera.
Speaker 2: It's so because when I fell pregnant, that's when I
Speaker 2: started eating meat. And I remember when I was studying
Speaker 2: nutrition at university and being in lectures where I was
Speaker 2: told how good fat is for you, how good meat.
Speaker 3: Is for you, And at this stage I gave you permission. No,
Speaker 3: it's still didn't.
Speaker 2: I still was sitting there going no. But that's like
Speaker 2: my body. My body doesn't my body, you know, everyone,
Speaker 2: everyone's bodies are different, and my body doesn't need my
Speaker 2: body doesn't need meaty.
Speaker 3: And I don't know.
Speaker 2: Why I was so a touch this story fish. I
Speaker 2: was pescatarian for a bit, but then I dabbled in
Speaker 2: raw veganism and all these other things. Interestingly enough, did
Speaker 2: have a lot to do with the people around me too.
Speaker 2: Mine was a combination of one. It was a control
Speaker 2: of It was one thing in my life I felt
Speaker 2: like I had control over and also who was around
Speaker 2: me because I worked at like a raw vegan. I
Speaker 2: managed a raw vegan cafe for a while, So then
Speaker 2: if I dabbled in meat around those people, my lord,
Speaker 2: I just felt like the biggest shit head ever those
Speaker 2: people eat meat now, they all eat meat.
Speaker 3: Now you know that.
Speaker 2: But when I fell pregnant and I always made jokes,
Speaker 2: I was like, I bet you I'll fell pregnant and
Speaker 2: I was like, that's when I'll want to eat meat.
Speaker 2: I remember like making roast lambs and things for Chris
Speaker 2: because I really liked to cook, and I was like, fuck,
Speaker 2: I would love to get that in my face. I
Speaker 2: had to go and get like healings, get kinesiology done
Speaker 2: because I couldn't put.
Speaker 3: It in my mouth.
Speaker 2: My body was like salivating for it. Yeah, it's like
Speaker 2: this trauma response or something. It was. It was it
Speaker 2: was connected to like Atrallo Mayspons thing and again the
Speaker 2: control And so when I started eating it, I have
Speaker 2: literally I spent my whole life being insanely an emic.
Speaker 3: Like would pass out.
Speaker 2: I just thought like blacking out twelve times a day
Speaker 2: was completely normal.
Speaker 3: I would pass out most days.
Speaker 2: And then I was like started eating meat, and I
Speaker 2: was like, is this how you're supposed to feel? Even
Speaker 2: my weight just felt consistent my body, how I felt
Speaker 2: like my energy levels like and I craved fat.
Speaker 3: I think I've said this year before.
Speaker 2: I'm like chez I will just like my body thrives
Speaker 2: off fats of good fats yea. And then this craving
Speaker 2: for once you give yourself that permission and truly listen in,
Speaker 2: that craving can last a couple of years to replenish.
Speaker 2: Because even within the fresh years of my journey, I
Speaker 2: was happy.
Speaker 1: I would happily eat gee of the spoon.
Speaker 3: Yeah yeah, yeah, for sure.
Speaker 1: But now I really don't feel like I need it.
Speaker 4: I'm putting it in everything I yea have I have
Speaker 4: it everywhere, But yeah, I don't feel that my body
Speaker 4: is not like, oh, I've been deprived of that for
Speaker 4: so long.
Speaker 1: Give me it off the spoon type thing.
Speaker 2: Yeah yeah, yeah yeah, And that's how I felt. I've
Speaker 2: felt like for years, pretty much the whole like a
Speaker 2: thousand years that I was pregnant consistently and breastfeeding.
Speaker 3: All I wanted, yeah, was fat.
Speaker 4: It's because also you're lifting up those nutrients in the
Speaker 4: meantime again, those fat sole vitamins, that vitamin ad NK,
Speaker 4: which are critical to manufacture a baby.
Speaker 2: So manufacture a baby, that's what the storks, that's what
Speaker 2: they do. They manufacture the baby, and you send the
Speaker 2: nutrients up to them so that they can make.
Speaker 1: Them good analogy.
Speaker 4: So just reflecting on you and your cravings wanting that meat, right,
Speaker 4: I just want to provide the knowledge behind it of
Speaker 4: why your body was really.
Speaker 1: Screaming for it at this point in your pregnancy.
Speaker 2: Yeah, because I feel like when we have this noise
Speaker 2: around us, it blocks us from accepting that intuition. But
Speaker 2: when we pair that intuition with a little bit of
Speaker 2: knowledge again, it can provide that intuition and acceptance and permission.
Speaker 1: To go for it.
Speaker 4: So why because when we eat protein and or from
Speaker 4: meat sauces, we're not only getting the protein, we're also
Speaker 4: getting the iron, the b vitamins, the zinc in really
Speaker 4: bioavailable forms. So there's a lot of misinformation out there
Speaker 4: that you can really easily get these sorts of things
Speaker 4: from plant sources or supplements. However, unfortunately nature has really
Speaker 4: arranged things to not work like that. We need, unfortunately,
Speaker 4: to get them from meat sauces most of the time.
Speaker 4: So for example, from iron, you can get he from
Speaker 4: meat sources. You can only get non hem i from
Speaker 4: plant sources. The bioavailability, so the digestion, absorption and actually
Speaker 4: usability within the body is so different very low percentage,
Speaker 4: very high percentage of being able to use it and digest,
Speaker 4: et cetera.
Speaker 1: So that is actually going to lift your nutrients. It's not.
Speaker 4: Actually it's not just playing games when we're just eating
Speaker 4: it from the plant sources, it's just touching the surface.
Speaker 4: B vitamins is the same, particularly B twelve. Our body
Speaker 4: really needs that, particularly for energy, clarity, cognition, lack of anxiety,
Speaker 4: lack of heart palpitations. So we need that in order
Speaker 4: to and we'll crave it from the meat sources because.
Speaker 1: That's the real source of it.
Speaker 4: I could pretty confidently say you can't get the density
Speaker 4: within meat anywhere else. And again zinc is another part
Speaker 4: of that too, Like plant sources can be can have
Speaker 4: some zinc in it, but again the usability.
Speaker 1: Is so low.
Speaker 4: So basically meat can be a very.
Speaker 1: Easy way for us to access this.
Speaker 4: Incredible pocket of nutrients for us so and then liver.
Speaker 4: The big reason I included in forage because I'm constantly asked,
Speaker 4: will we bring out plant based version or a vegan
Speaker 4: version or a vegetarian version of foraged My answer is
Speaker 4: always compassionately no, with love, absolutely not, because there's no
Speaker 4: other food I know of on the planet that has
Speaker 4: the likeful like nutrient density as liver does, so grand
Speaker 4: for gram it's one of the most nutrient dense foods
Speaker 4: on the planet. So for example, and yes, liver can
Speaker 4: be a strong taste just bypass that intuition there.
Speaker 2: Just yeah, just when it when you taste it, but
Speaker 2: I don't see like when I have it in forage,
Speaker 2: like I don't taste it. Yes, but also like if
Speaker 2: you're pregnant or yes, when I was pregnant, I did struggle.
Speaker 2: I used to capsulize it myself. Remember I do remember that.
Speaker 2: That's a lot of effort, darling. Thankfully we have capsules
Speaker 2: now for that time. So yeah, so you do have
Speaker 2: that option.
Speaker 4: But also just by reflecting on your blood testing results, right,
Speaker 4: like if you are struggling to know what your intuition
Speaker 4: is talking about, again, pair it with that knowledge and
Speaker 4: go get your blood's done and see what's happening within
Speaker 4: your body and cap to it, and then you might
Speaker 4: not know how good you could feel totally.
Speaker 2: Let's talk about the other side of that, because right
Speaker 2: we've just talked about how good meat is. Meat is
Speaker 2: so great, but then there's the other side of the
Speaker 2: coin right where there's a lot of noise around.
Speaker 1: It's too good being.
Speaker 2: A caveman and being the carnival diet, and how veggies
Speaker 2: are bad for you and how you shouldn't eat vegetables
Speaker 2: because they're poisonous, and like, let's just settle some things
Speaker 2: on that noise.
Speaker 4: Okay, So as you already understand, my biggest inspiration.
Speaker 2: Is culture and tradition. Within culture and tradition, we've always
Speaker 2: prepared vegetables and plants as we should have, soaking, fermenting, boiling, etc.
Speaker 2: Or removing particular parts of plants as well.
Speaker 1: And what that does is it.
Speaker 4: Can go from a not so great food to a
Speaker 4: really bloody fabulous food that can be digested and absorbed
Speaker 4: the nutrients within it really well and effortlessly. So there
Speaker 4: is this concept that we have to avoid all of
Speaker 4: those in order to heal. In some cases, some people
Speaker 4: may have such sh damaged guts that they may benefit
Speaker 4: from that for.
Speaker 1: A period of time.
Speaker 4: However, it does not mean that is their life goal
Speaker 4: or like their life sentence, sorry to be on account
Speaker 4: of a diet. Look at if you only feel okay
Speaker 4: on meats, you need to go, well, what's wrong with
Speaker 4: me because I should tolerate those things.
Speaker 1: And it's not like what's wrong with me?
Speaker 4: It's more like, okay, thanks, but what do I need
Speaker 4: to do in order to tolerate these things? Because I
Speaker 4: should be able to eat them. Firstly, I would go,
Speaker 4: all right, well, if you're not tolerating that, then see
Speaker 4: how it should actually be prepared. So it might be
Speaker 4: a fermentation, it might be a soaking of that food.
Speaker 4: Another example is in Italy, one of their big staples
Speaker 4: is boiled spinach, and I when I was in Italy,
Speaker 4: I was like, this is so cool to me because
Speaker 4: it's just like a clear example of preparing things right.
Speaker 4: And that dish has been there for probably thousands of
Speaker 4: years because they just know now we boil it before
Speaker 4: we consume it. So but the noise out there is
Speaker 4: that oxalates are bad for us, and spinach is a
Speaker 4: high oxalate food. However, when you boil spinach, it goes
Speaker 4: into the water and it's no longer high oxalate food.
Speaker 4: So that's what really grinds me when they're like, you're
Speaker 4: consuming toxins, It's like, well, no, if you just actually
Speaker 4: prepared it as our great the grandparents taught us. Then
Speaker 4: you very Italian, Lushian or something else, then you'd probably
Speaker 4: be able to tolerate it really beautifully fermentation. So, for example,
Speaker 4: foraged I was not going to settle with not fermenting
Speaker 4: portion of those ingredients. My husband, Sean is like, hates
Speaker 4: me because I'm so attached to the fermentation process.
Speaker 2: And that's because it's so expensive. It's so expensive to
Speaker 2: ferment these ingredients. But I will not take a shortcut
Speaker 2: when I'm consuming it every single day. My children are
Speaker 2: and Ronda, Joanne and Harry are too, and Mickey, yeah,
Speaker 2: and Micky. So in order to actually digest it, absorb
Speaker 2: it and as similar those nutrients and actually enhance the
Speaker 2: nutrients in the process, we ferment it. It's interesting how
Speaker 2: you keep talking about like and this is what I
Speaker 2: love about your philosophy, is this concept of like of
Speaker 2: the ancestral and like going back and like looking at
Speaker 2: how culturally things have sort of been done, because I mean,
Speaker 2: if you think about it.
Speaker 3: All they had was their intuition.
Speaker 2: All they had was like their intuition and the knowledge
Speaker 2: that they had at the time too, and going off
Speaker 2: like oh well we ate this, we tried this, this
Speaker 2: is this is all that we had on the land
Speaker 2: that we had, this is what we had available to us.
Speaker 2: And so we realized that if we just ate that raw,
Speaker 2: then it made us feel like this, if we fermented it,
Speaker 2: if we cooked it, if we did this, and if
Speaker 2: we ate that and so the only gauge that they
Speaker 2: ever had was how they felt. And so it is
Speaker 2: a really beautiful thing. I think to like, look at
Speaker 2: it that way and look at food that way. And
Speaker 2: I know for me that was like one of the
Speaker 2: biggest healing things of going like, well, what's making my
Speaker 2: body feel good? And like I know, even with my kids,
Speaker 2: something that I always say to them and even to
Speaker 2: myself to simplify it, right, because it can become really overwhelming,
Speaker 2: especially when you're trying to educate kids in a way
Speaker 2: where they still have this gorgeous relationship with food, they
Speaker 2: don't feel afraid of it. But I always just say
Speaker 2: to them, we're made of the earth. Because we are
Speaker 2: we're humans, We're made of the earth, and so when
Speaker 2: we eat food from the earth, our body feels really good.
Speaker 2: Because we're made of earth, so we need earth. So
Speaker 2: the more earth that we eat, and the more that
Speaker 2: we eat from the earth, the better we feel. And
Speaker 2: I even think that that can be applied to like
Speaker 2: adults as well, you know, when we think of it
Speaker 2: like that, and like then you know, start to really
Speaker 2: even discover our own and social roots. And you know,
Speaker 2: just in general, like people who like so connected to
Speaker 2: the earth and so connected to the lend, they can
Speaker 2: teach us so much about food and because they honor
Speaker 2: it more than we do. For us, it's so easy,
Speaker 2: it's so accessible, it's so there. We just grab whatever's available,
Speaker 2: We grab whatever's there, and also like taking into account,
Speaker 2: you know, privilege and what we have capacity for, and
Speaker 2: like obviously it's so amazing that there are foods that
Speaker 2: we can access really quickly and there are great services
Speaker 2: that provide you know, food that's accessible. If you're a
Speaker 2: single mum and you're working three bloody jobs to raise
Speaker 2: your kids and like you know, you might not have
Speaker 2: the time, the money or anything else. So like take
Speaker 2: all of this, like take knowledge, take your intuition, and
Speaker 2: then just apply it.
Speaker 3: To your life.
Speaker 2: Thank you so much as for coming in and chatting.
Speaker 2: I know we could talk about this for forty years,
Speaker 2: which we've already gone.
Speaker 3: This is a two episode of Thank You beautiful and
Speaker 3: everyone have a gorgeous week.
Speaker 2: Bye.