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Speaker 1: Especially for women in their child bearing years. That's a

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Speaker 1: lot of stress to put the body under, and a

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Speaker 1: lot of women will lose their periods or fine changes

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Speaker 1: to their cycle. That should be a big red flag

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Speaker 1: that this diet is not necessarily productive.

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Speaker 2: I wanted to ask why you think carbohydrates have been

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Speaker 2: so demonized in society these days, Phoebe, thank you so

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Speaker 2: much for coming on the podcast. You have a book

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Speaker 2: that's been released called Carbavul, but you've already written four

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Speaker 2: other books.

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Speaker 1: Over the years. There was, like Atkins in the nineties

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Speaker 1: when we went low fat. What happened was the carb

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Speaker 1: count and everything we ate just went up exponentially. So

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Speaker 1: kind of the example that I give is whole milk yogurt.

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Speaker 1: When you take out the fat, lactose is an actual sugar,

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Speaker 1: so the sugars just go way up. As a result,

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Speaker 1: we also have less fat less protein to kind of

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Speaker 1: slow our carbs roll to our bloodstream. My biggest pet

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Speaker 1: peeve with the wellness world is.

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Speaker 2: That I'm Razibluka and on my podcast a really Good Cry,

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Speaker 2: we embrace the messy and the beautiful, providing a space

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Speaker 2: for raw, unfiltered conversations that celebrate vulnerability and allow you

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Speaker 2: to tune in to learn, connect and find comfort together. Phoebe,

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Speaker 2: thank you so much for coming on the podcast. I'm

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Speaker 2: so excited to have you here, and I cannot tell

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Speaker 2: you how many questions I have for you.

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Speaker 1: Oh my gosh, I'm so ready. So you have.

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Speaker 2: A book that's been released called carbevol But you've already

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Speaker 2: written four other books, right.

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Speaker 1: Yes, this is my fourth, and they've you know, spanned

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Speaker 1: a whole broad range of topics.

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Speaker 2: I would love to know how you got to where

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Speaker 2: you are now and got interested in the work that

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Speaker 2: you do.

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Speaker 1: Absolutely so. I've cooked for as long as I can remember,

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Speaker 1: and I graduated college, and I had a corporate job,

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Speaker 1: and this is in the dinosaur age of food blogging.

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Speaker 1: But I started a blog like dot blog spot at

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Speaker 1: the very beginning and got a cookbook deal really early on,

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Speaker 1: which was so amazing. And I hate it when women

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Speaker 1: say I was lucky, but you know, it was kind

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Speaker 1: of like the right niche at the right time. And

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Speaker 1: so I quit my corporate job and kind of took

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Speaker 1: on this weird assortment of odd food jobs to make

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Speaker 1: it work.

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Speaker 2: And then some of the odd food jobs I need to.

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Speaker 1: Oh, I mean just teaching classes in people's homes, which

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Speaker 1: was really funny in New York. You know, at first

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Speaker 1: I thought I was going to get murdered every single time,

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Speaker 1: just like showing up alone at these strangers' houses. But

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Speaker 1: that was actually one of the more fun things I did.

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Speaker 1: And I don't know, just food styling, private chefing, catering,

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Speaker 1: like really anything that involved food. And then I had

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Speaker 1: this diagnosis. I was diagnosed with hashimotives thyroid idis, which

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Speaker 1: is an autoimmune disease that affects with thyroid gland and

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Speaker 1: it was by my normal childhood PCP. And you know,

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Speaker 1: in retrospect, I know that I was really lucky to

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Speaker 1: be diagnosed at all. But I was twenty two, so

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Speaker 1: I was really naive and immature, and my doctor was like,

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Speaker 1: it's no big deal, It's very common for women your age.

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Speaker 1: I'll just have to be on this medication for the

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Speaker 1: rest of your life. And I was like, you know,

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Speaker 1: record scratch what. And I think, you know, I had

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Speaker 1: the right idea that, you know, just taking a pill

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Speaker 1: as a band aid fix was not going to be

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Speaker 1: my path. But I also wasn't experiencing kind of any

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Speaker 1: symptoms that I could link to this mysterious diagnosis, and

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Speaker 1: so I just went on living my life and pretended

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Speaker 1: the conversation had never happened, and then slowly kind of

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Speaker 1: like wound down health mountainto my version of rock bottom. Also,

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Speaker 1: like working a lot of odd food jobs, it was

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Speaker 1: very physical and exhausting, especially in New York. It's like

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Speaker 1: the schlep is real. And so I found myself like

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Speaker 1: exhausted all the time, and I kind of chalked it

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Speaker 1: up to just you know, working a really hard job.

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Speaker 1: I used to like run, and I started getting these cramps,

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Speaker 1: like within half a block. My hair was falling out,

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Speaker 1: my skin was a mess. And ultimately it was kind

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Speaker 1: of the vanity aspect that got my attention. I mean,

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Speaker 1: why not. So I did find my way into the

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Speaker 1: office of someone with a more holistic mindset and did

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Speaker 1: my first elimination diet, kind of learned that gluten and

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Speaker 1: I do not get along. Didn't learn like kind of

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Speaker 1: the connection with hashimotos at the time, but really, you know,

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Speaker 1: it was just very scary to be an aspiring food

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Speaker 1: professional and to have any sort of dietary restriction on

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Speaker 1: the horizon. I mean, even today, this is a long

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Speaker 1: time ago, but you know, there was like a tiny

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Speaker 1: little corner in the supermarket of gluten free food. Now

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Speaker 1: it's a whole aisle and it's great, but even today

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Speaker 1: it's kind of hard to be a food professional with

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Speaker 1: any sort of dietary restrictions. So at the time, I just,

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Speaker 1: you know, kind of had to pivot both personally and professionally,

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Speaker 1: and I just went down the rabbit hole as like

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Speaker 1: a twenty something of trying to figure out how to

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Speaker 1: balance these kind of extreme holistic laundry list of things

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Speaker 1: that I was being told to change about my life with,

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Speaker 1: you know, kind of the Western side of things, which is,

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Speaker 1: you know, food doesn't matter, it's not medicine. But I

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Speaker 1: don't know. I think because I was a chef and

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Speaker 1: I love food so much, my point of view was like, okay,

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Speaker 1: well food is medicine, but it's not just medicine. And

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Speaker 1: I find this balance between you know, my life of

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Speaker 1: hedonism and this new path of health, and that kind

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Speaker 1: of became the subject of my second book. I ended

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Speaker 1: up designing this whole like my life is a guinea

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Speaker 1: pig experiment of different things to change, like across a

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Speaker 1: whole spectrum of wellness topics, the Wellness Project.

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Speaker 2: Oh course, different experiments on yourself.

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Speaker 1: Yeah, it was inspired by Gretchen Rubin's The Happiness Project.

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Speaker 1: But I was like, have me take this kind of

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Speaker 1: like semi type a approach, and you know, not my hypothesis.

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Speaker 1: But my goal wasn't to be like one hundred percent better.

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Speaker 1: It was really to find like that sweet spot where

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Speaker 1: health and hedonism overlapped and where I could just kind

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Speaker 1: of let go of a lot of the shame and

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Speaker 1: the guilt about the things I wasn't doing and latch

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Speaker 1: onto the many self care practices that actually did bring

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Speaker 1: me joy. And have you know a real impact on

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Speaker 1: my physical health?

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Speaker 2: And what were some of the practices that you found

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Speaker 2: when you were doing all those experiments that really made

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Speaker 2: a difference for you?

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Speaker 1: Okay, Well, well, the first month I went, I went hard.

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Speaker 1: I did. I did no added sugar, no caffeine, and

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Speaker 1: no alcohol, cold turkey, and it was really interesting. I

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Speaker 1: found sugar to actually be the hardest. And it's you know,

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Speaker 1: definitely part of the subject matter of this book right now,

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Speaker 1: in terms of how to find that balance. So it

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Speaker 1: wasn't something that I knew I was going to be

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Speaker 1: you know, cold turkey for the rest of my life.

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Speaker 1: The kind of the idea was always a fine moderation

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Speaker 1: after but I had this horrible perioral dermatitis issues. Do

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Speaker 1: you know it?

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Speaker 2: Well, how then did you cow should go full just

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Speaker 2: a month? And what were the effects that you found?

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Speaker 1: Okay, Well, I had perioral dermatitis on and off like

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Speaker 1: since high school, so for like almost ten years. And

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Speaker 1: you know, I just like would go through the revolving

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Speaker 1: door of the dermatologist office. They'd give me an antibiotic

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Speaker 1: or a steroid or a cream and it would be better,

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Speaker 1: but then like a few weeks later I would come back.

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Speaker 1: So I was just on this merry ground for so

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Speaker 1: so long, and I'm sure like doing catastrophic damage my gut.

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Speaker 2: What with the stems you was seeing on your face

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Speaker 2: with perial dermatize, it's.

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Speaker 1: Just like a like literally a rash shadow.

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Speaker 2: Yeah, it's like little little bumps on your skin, very tiny.

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Speaker 1: I think, like worse than acne because you can't cover

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Speaker 1: it up.

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Speaker 2: No, even when you cover it, it still looks rough under

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Speaker 2: the skin.

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Speaker 1: Yeah, there's like no makeup you combat that. So I

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Speaker 1: have like my before and after pictures, like it was

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Speaker 1: really really bad. And this was like kind of the

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Speaker 1: first thing I did besides whatever my dermatologist told me

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Speaker 1: to do. And I kid you not, it was gone

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Speaker 1: by the end of the month, like smooth skin and

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Speaker 1: never really came back, which was the amazing thing thing.

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Speaker 2: I have to tell you. I am on day sixteen

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Speaker 2: of noahdas sugar. It's the first time I've ever been

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Speaker 2: able to do it. Wow. But I I would really

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Speaker 2: give up on day one. I used to find it

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Speaker 2: so difficult. I actually don't really have.

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Speaker 1: The hardest thing. It's so not in your head.

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Speaker 2: It is by a one hundred percent of drug Sugar

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Speaker 2: is one hundred percent of drugs. And I gave it

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Speaker 2: up because you know what, Normally I'll say I'm giving

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Speaker 2: up and then day one off of really stress at

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Speaker 2: the end of the day and I'm just like, fine,

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Speaker 2: I'll just have a spoon of something. But what I'd

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Speaker 2: realized was whenever I get into those moments, for me,

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Speaker 2: eating has always been linked to my emotions, and so

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Speaker 2: sugar because I was like, well, I don't drink alcohol,

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Speaker 2: I never have, I don't do caffeine. Okay, fine, let

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Speaker 2: me just have a bit of sugar like, isn't that bad,

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Speaker 2: but it actually is just as bad. And so I

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Speaker 2: would have What I would start noticing was after every meal,

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Speaker 2: my body would tell me, even if I was so full,

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Speaker 2: it's time to have a sugary snap. And day one

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Speaker 2: I made it through day one. After day one, it

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Speaker 2: got so much easier. I was like, oh wow, okay,

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Speaker 2: I made it to day one. And I wouldn't tell

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Speaker 2: myself I'm doing it for a certain amount of time.

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Speaker 2: I was like, I'm just going to see how it goes.

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Speaker 2: There's due day day at time. Because every time I

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Speaker 2: would tell myself I'm giving up for a month, I'd

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Speaker 2: be like, my body would send me panic. But I

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Speaker 2: had this rash that same kind of dermatize this on

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Speaker 2: my forehead. It would not go. It was all these

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Speaker 2: tiny bumps. I got facials, I got it's like.

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Speaker 1: The foliation, but it doesn't always work.

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Speaker 2: I did it all three to four days in and

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Speaker 2: by the way, this had been going on on and

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Speaker 2: off for a while and it kept coming and going,

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Speaker 2: and so I was like, I wonder what's causing this.

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Speaker 2: I kind of wasn't even expecting it to be to

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Speaker 2: go away from the sugar but I literally four days

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Speaker 2: in I was like, hold on, I looked at my skin.

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Speaker 2: My skin is so much better.

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Speaker 1: You look gorgeous.

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Speaker 2: You were, but it made such a difference. And I

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Speaker 2: think what happens with sugar is it really dulls you

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Speaker 2: from the inside. And I know you were saying you

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Speaker 2: may change because of aesthetics before, but in Iraada, it

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Speaker 2: talks about how your skin, your hair, all the extremities

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Speaker 2: of your body that you can see, all the externals

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Speaker 2: that you can see, they are the things that are

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Speaker 2: basically showing up to tell you there is something wrong.

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Speaker 2: So it'll start telling you from the inside and you

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Speaker 2: might not listen, but as soon as you start seeing

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Speaker 2: on the outside, that just shows that it's got to

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Speaker 2: that level where it's had to show up on the

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Speaker 2: outside to tell you. I'm screaming at you now, I

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Speaker 2: tell you something is wrong in my body. I need

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Speaker 2: you to listen. And so, yes, you may have done

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Speaker 2: it because of externals, but really it's your externals telling you.

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Speaker 2: Your internals have to do. I have to change, and.

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Speaker 1: So my skin is our biggest organ and it is besides,

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Speaker 1: you know what happens in the bathroom, like the quickest

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Speaker 1: exit ramp for anything that's causing inflammation or just not

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Speaker 1: agreeing with us.

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Speaker 2: I really noticed that when my gut is a little

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Speaker 2: bit upset, I will sweat more, and not to be

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Speaker 2: too much, but it will. It will smell worse, and

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Speaker 2: I will definitely notice the difference between when I eat

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Speaker 2: out or eat certain oils. When I'm out eat certain

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Speaker 2: like foods, and then how my sweat is the next

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Speaker 2: day or when I'm working out, I'm like, oh God,

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Speaker 2: I don't normally smell like this, but today I do.

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Speaker 2: So that. Yeah, I think it's a really good indication. Actually, Okay,

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Speaker 2: So your new book is called Carbivore. Love the name.

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Speaker 1: Back to the subject of shit.

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Speaker 2: Carbivore I am. Let me just tell you I have

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Speaker 2: and always will be a carboholic. I love carbo. I

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Speaker 2: grew up where my mum would buy fresh, incredible bread

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Speaker 2: at the beginning of the week. She would have to

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Speaker 2: hide the bread from me. No, no, she would actually

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Speaker 2: have a cupboard that she hid the bread. Eventually, thank goodness,

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Speaker 2: I figured out what cupboard it was. But she would

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Speaker 2: hide the bread because she'd buy a loaf and by

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Speaker 2: midday a quarter of the loaf would have gone because

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Speaker 2: all I wanted was butter and bread. So I A, yeah,

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Speaker 2: I loved the name of your book, But more than that,

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Speaker 2: I wanted to ask you, so I love that you

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Speaker 2: wrote a book about carbohydrates, because I wanted to ask

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Speaker 2: why you think carbohydrates have been so or cobs have

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Speaker 2: been so demonized in society these days, and I would

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Speaker 2: love to hear your perspective on that.

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Speaker 1: Yeah, well, there have been different like flavors of low

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Speaker 1: carb diets over the years. There was like Atkins in

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Speaker 1: the nineties. But I do think that where we're at

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Speaker 1: today with like the extreme vilification, it is in part

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Speaker 1: because of where we went wrong in the nineties. You know,

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Speaker 1: it's not completely out of nowhere. It's not for no reason.

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Speaker 1: Like in the nineties when we you know, went low fat,

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Speaker 1: what happened was the carb count and everything we ate

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Speaker 1: just went up exponentially. So kind of the example that

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Speaker 1: I give is with just you know, like whole milk yogurt,

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Speaker 1: when you take out the fat, lactose is an actual sugar,

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Speaker 1: so the sugars just go way up in that and

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Speaker 1: you know, as a result, we also have less fat,

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Speaker 1: less protein to kind of slow our carbs roll to

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Speaker 1: our bloodstream. So kind of my theme with this book

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Speaker 1: is I say it's slow carb not low carb, because

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Speaker 1: it's really just about how the carbs can interact in

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Speaker 1: a more productive way in our body. But yeah, in

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Speaker 1: terms of, you know, the way that our industrialized food

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Speaker 1: system has changed, the way grains have changed, you know,

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Speaker 1: I think that conversation as it's grown, has just spurred

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Speaker 1: more and more fear around carbs. And I honestly think

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Speaker 1: that you know, where we've kind of gone wrong is

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Speaker 1: that we've separated kind of the carb conversation from the

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Speaker 1: conversation around sugar. So you'll see kind of people in

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Speaker 1: the low carb movement or people who are paleo, you know,

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Speaker 1: they're making cookies, you know, with almond flour. Sure that

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Speaker 1: like lowers the carb count, but then putting you know,

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Speaker 1: just as much honey or maple syrup or anything into them.

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Speaker 1: And so the question is is it actually having an

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Speaker 1: impact at all on our blood sugar? Which, you know,

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Speaker 1: if we're gonna hone in on the carb conversation, and

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Speaker 1: you know what's changed over the years, like of course,

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Speaker 1: like obesit is soaring, diabetes is soaring, so it's not

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Speaker 1: like there's no problem and that carbs didn't play any

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Speaker 1: role in it. But in terms of how we can

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Speaker 1: change things and how we can eat the foods that

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Speaker 1: we love without having such a negative impact on our bodies,

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Speaker 1: I think there is kind of a middle road there

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Speaker 1: that doesn't require such an intense omission. And I feel

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Speaker 1: like with any omission, I mean you kind of said

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Speaker 1: a little bit with the sugar element, it's really hard

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Speaker 1: to go cold turkey on something long term, especially like

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Speaker 1: for women. Our bodies are really really sensitive. So finding

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Speaker 1: you know, a practical way to have moderation or life

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Speaker 1: I think is actually really healthier long term.

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Speaker 2: True, I have to caveat me saying I've given up

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Speaker 2: sugar with saying my saving grace has been stewed apples,

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Speaker 2: like stewing fruit, adding on some like yogurt on top,

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Speaker 2: and like having something like that. Just knowing that I

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Speaker 2: have an option that is somewhat sweet was really helpful.

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Speaker 1: I canch whole fruit in from my experience.

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Speaker 2: Yeah, definitely, I think that makes such a difference. You

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Speaker 2: mentioned that this I find really interesting that you said

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Speaker 2: low fat ends up being higher carbohydrates, and I think

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Speaker 2: most people I think labels are really tricky, like these days.

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Speaker 2: Labels are so tricky because you see one thing and

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Speaker 2: it says loafat gluten free. It was naturally gluten free

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Speaker 2: in the first place, but like loafat gluten free zero

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Speaker 2: percent cholesterol. Nothing has cholesterol in it anyway, but the

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Speaker 2: labels that you see, so you can see something with

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Speaker 2: all these no added this, know this, know this, but

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Speaker 2: you don't realize what it's actually saying, right, You don't

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Speaker 2: realize what's actually in the product to make it that way.

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Speaker 2: And so I find even with a lot of gluten

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Speaker 2: free products at the beginning, my family have some autoimmune

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Speaker 2: disorders and so a lot of people in my family

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Speaker 2: have given up gluten. And this was ten or more

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Speaker 2: years ago, and so yeah, they came.

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Speaker 1: My camp, the sad Free Girl Camp.

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Speaker 2: Where there was really not that many options, and what

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Speaker 2: there were the options were things which were gluten free

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Speaker 2: but had ridiculous ingredients you didn't even know or understand.

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Speaker 1: Highly processed, highly processed. Definitely healthier, yes.

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Speaker 2: Exactly, but do you find you know you mentioned the

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Speaker 2: keto diet. Is the keto diet a good diet? And

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Speaker 2: is it sustainable?

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Speaker 1: Like so Okay, My biggest pet peeve with the wellness

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Speaker 1: zeitgeys the wellness world is that a lot of these

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Speaker 1: diets are data backed but for a therapeutic application, so

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Speaker 1: for a short term period. And I think anything can

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Speaker 1: be helpful in a short term period, but that doesn't

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Speaker 1: necessarily mean it has to be a lifestyle. And you know,

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Speaker 1: if you're someone who's done keto and it works for

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Speaker 1: you long term, great, Also cave like a lot of

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Speaker 1: these studies are not done in women. Yeah, but I

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Speaker 1: think you know, again, when we go on any of

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Speaker 1: these short term sprints, it leaves room for falling off

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Speaker 1: the wagon. And I think, you know a lot of

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Speaker 1: people really struggle with disordered eating, and that's not talked

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Speaker 1: enough about with these extreme diets. So ketosis is like

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Speaker 1: a really intense thing to put your body through to

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Speaker 1: find fuel from within to turn fat into readily available energy.

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Speaker 1: And again, especially for women, especially for women in their

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Speaker 1: child bearing years, that's a lot of stress to put

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Speaker 1: the body under and a lot of women you know

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Speaker 1: will lose their periods or fine changes to their cycle

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Speaker 1: that you know should be a big red flag that

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Speaker 1: this diet is not necessarily productive. So there are other

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Speaker 1: ways again to kind of go about it. And it's

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Speaker 1: not to say that, you know, a short term period

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Speaker 1: of keto if you have some sort of gut dysfunction

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Speaker 1: or you know, or you know, insulin sensitivity, that it

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Speaker 1: can't be helpful for you. But like that's the whole

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Speaker 1: point of a therapeutic diet. It is kind of to

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Speaker 1: you know, do a short term sprint and then avoid

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Speaker 1: the place where you kind of reach a point of

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Speaker 1: diminishing returns.

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Speaker 2: So would you say copple hydrates are an essential part

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Speaker 2: of a body to survive and be healthy. And what

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Speaker 2: are the repercussions of, you know, removing carbohydrates from the

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Speaker 2: body because I know you mentioned people using the menstrual

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Speaker 2: cycle or women using the eventstrual cycle. Is there a

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Speaker 2: link between carbohydrates and women's hormones?

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Speaker 1: Absolutely? So, first of all, you know, when we say carbs,

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Speaker 1: it's kind of slang for starch, you know, bread, potatoes, grains,

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Speaker 1: what we think of as traditional traditional carbs. But carbohydrates

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Speaker 1: is a macronutrient that literally includes all plants on earth.

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Speaker 1: So you know, I can get into a sparring war

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Speaker 1: with some carnivores out there, but I personally believe that

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Speaker 1: the majority of the data points to the fact that

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Speaker 1: we would you know, be exponentially increasing our mortality rate

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Speaker 1: if we took out all plants from our diet. So,

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Speaker 1: you know, when we talk about low carb and keto

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Speaker 1: is again an extreme version of this that includes a

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Speaker 1: lot of starchy vegetables, but you know, most of the

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Speaker 1: time we're just talking about reducing starch. However, you know,

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Speaker 1: I personally am of the belief and my third book

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Speaker 1: was all about gut health that like diversity is the

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Speaker 1: spice of life. You know, our gut health is so

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Speaker 1: important for our overall health, our immune system, our moods,

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Speaker 1: so many different functions, and we know that how to

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Speaker 1: you know, kind of foster as diverse an ecosystem as

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Speaker 1: possible within our body is to eat as diverse, you know,

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Speaker 1: an array of plants as possible. So I think that's

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Speaker 1: kind of the central argument against going too low carb

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Speaker 1: because you know, just like what we said about low fat,

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Speaker 1: you know, increasing carbs. When we reduce you know, our

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Speaker 1: plate and take away a major macronutrient or take away

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Speaker 1: you know, a whole swath of plants, we're taking away

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Speaker 1: our diversity and we're increasing the ratios of other things

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Speaker 1: that might be healthy and moderation but aren't once they

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Speaker 1: start taking up too big a quadrant. So I think

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Speaker 1: that's you know, one argument. And then second of all

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Speaker 1: is women's hormones. You know, we need readily available glucose,

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Speaker 1: our simplest form of energy to make certain hormones, and

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Speaker 1: especially for all my thyroid girlies out there, to make

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Speaker 1: our thyroid hormones. So yeah, there have been some studies

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Speaker 1: about keto and going super low carb for people with

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Speaker 1: thyroid issues that can show, you know, it can actually

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Speaker 1: increase some of those really annoying symptoms of hypothyroidism, like

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Speaker 1: the fatigue, because again, like our body can't catch up,

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Speaker 1: and you know, there's always kind of you know, a

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Speaker 1: goldilocks issue for everyone. I think it's the point of

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Speaker 1: the book and the point of this conversation is that

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Speaker 1: you know, super low carb and super high carb you know,

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Speaker 1: are not useful for the average person, Like the average

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Speaker 1: person needs to fall somewhere in the middle.

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Speaker 2: And what would you say is considered super low cab?

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Speaker 2: What is too low?

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Speaker 1: I mean, keto is you know, one of the lowest

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Speaker 1: complete removal, yeah, or carnivore.

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Speaker 2: It's so funny. I knew this person who there was

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Speaker 2: this guy that I knew, and he was such uh wait,

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Speaker 2: what's it called? Uh not carbivore? Thinking he wasn't a carbivore.

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Speaker 2: He was such a carnival that he would only eat me.

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Speaker 2: He literally believed that vegetables and fruits were really bad

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Speaker 2: for you. And I guess there is a big following

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Speaker 2: in that. I didn't realize that, but he but to

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Speaker 2: the point where he would get his meals prepped and

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Speaker 2: sent to him and everything would come out of plastic

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Speaker 2: packaging and it was all meals that you warm up

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Speaker 2: in the microwave, but all pure meat based. And I

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Speaker 2: was like, wait, do you know if she was like

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Speaker 2: no ver? She was a really bad few. And I'm like,

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Speaker 2: what about your microbiome? What about your gut?

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Speaker 1: Do you pooh?

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Speaker 2: Like? What's happening? Like? What's happening with your gut? I

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Speaker 2: need to know the details because I can't understand how

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Speaker 2: you're functioning with such low fiber, because really, when you

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Speaker 2: cut out carbohydrates and vegetables, you're so low in fiber,

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Speaker 2: and then on top of that, you have such an

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Speaker 2: extreme level of protein and whenever I've tried to increase

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Speaker 2: my protein or I've heard other people have, it really

434
00:21:15,160 --> 00:21:16,840
Speaker 2: does take a while for you'll get to adapt to

435
00:21:16,960 --> 00:21:19,560
Speaker 2: that level of protein in the body. Sometimes your body

436
00:21:19,600 --> 00:21:22,080
Speaker 2: can't even process that amount. So there you are with

437
00:21:22,119 --> 00:21:26,560
Speaker 2: your high protein, zero fiber, and no fruits and vegetables.

438
00:21:26,560 --> 00:21:29,240
Speaker 2: So where are you getting your nutrients from? Probably, like

439
00:21:29,720 --> 00:21:32,600
Speaker 2: I didn't win the argument because he was a serious carnival,

440
00:21:33,119 --> 00:21:36,399
Speaker 2: but I was like, I can't put my head around it.

441
00:21:36,720 --> 00:21:39,320
Speaker 1: No, And I'm so glad you brought up fiber because

442
00:21:39,440 --> 00:21:43,040
Speaker 1: fiber is a carbohydrate. So I get it really annoyed

443
00:21:43,080 --> 00:21:46,440
Speaker 1: with people who, you know, talk about low carb and

444
00:21:46,720 --> 00:21:48,399
Speaker 1: you know, they're like, it's just you know, to have

445
00:21:48,440 --> 00:21:51,280
Speaker 1: more plants on your plate. I'm like, okay, yeah, fiber

446
00:21:51,480 --> 00:21:54,919
Speaker 1: is super important. It's super important for kind of improving

447
00:21:55,000 --> 00:21:58,879
Speaker 1: our carb tolerance. But it is a carbohydrate, so like,

448
00:21:58,920 --> 00:22:01,320
Speaker 1: you can't be super low quote unquote carb.

449
00:22:01,480 --> 00:22:05,119
Speaker 2: Have you heard of lots of products now saying net carbs? No?

450
00:22:05,640 --> 00:22:07,960
Speaker 2: Oh my gosh. So it's so interesting. I've been seeing

451
00:22:07,960 --> 00:22:10,040
Speaker 2: this quite a bit. I don't want to shout out,

452
00:22:10,080 --> 00:22:13,080
Speaker 2: I don't want to like scrutinize any specific brands. I'll

453
00:22:13,119 --> 00:22:15,440
Speaker 2: tell you later, but there are some brands who will

454
00:22:15,440 --> 00:22:18,680
Speaker 2: say like four grams net carbs, and what they've now

455
00:22:18,760 --> 00:22:22,639
Speaker 2: been doing is counting the cabs based on removing soluble

456
00:22:22,680 --> 00:22:25,560
Speaker 2: fiber or something like. They don't count the soluble fiber,

457
00:22:26,000 --> 00:22:30,439
Speaker 2: and so they'll have bagels or breads or things like

458
00:22:30,440 --> 00:22:32,760
Speaker 2: that that they say four grams net carbs and then

459
00:22:32,800 --> 00:22:34,679
Speaker 2: you look at the back and it says total carbs

460
00:22:35,440 --> 00:22:38,359
Speaker 2: minus the fiber, and so you have four grams of

461
00:22:38,440 --> 00:22:40,879
Speaker 2: net carbs. And it's a weird label that they've now

462
00:22:40,920 --> 00:22:43,440
Speaker 2: brought out because I'm like, you still got your thirty

463
00:22:43,480 --> 00:22:44,760
Speaker 2: grams of cabs and that baby.

464
00:22:45,080 --> 00:22:47,679
Speaker 1: I mean, I understand what they're going for. You can

465
00:22:47,760 --> 00:22:51,080
Speaker 1: say it because I can't not wrong per se. But

466
00:22:51,320 --> 00:22:53,479
Speaker 1: you know, it's kind of doing the math for people.

467
00:22:54,040 --> 00:22:56,560
Speaker 1: You know, if you're trying to eat if a brass

468
00:22:56,560 --> 00:22:59,800
Speaker 1: as food, you know that has the ingredient list on

469
00:22:59,880 --> 00:23:02,439
Speaker 1: the back and a label, you kind of want it

470
00:23:02,480 --> 00:23:07,640
Speaker 1: to reflect the reality of a whole food. So you know, fruits,

471
00:23:07,720 --> 00:23:11,359
Speaker 1: let's say, have five times as much sugar as fiber,

472
00:23:11,520 --> 00:23:12,879
Speaker 1: so like you're kind of it's like a one to

473
00:23:12,960 --> 00:23:16,360
Speaker 1: five ratio. So anything that kind of exceeds that you're like, oh,

474
00:23:16,400 --> 00:23:19,919
Speaker 1: that's way too high sugar in terms of starches. You know,

475
00:23:19,960 --> 00:23:22,000
Speaker 1: I'm not quite sure that the ratio kind of ranges

476
00:23:22,040 --> 00:23:24,080
Speaker 1: depending on what it is. But so that's like one

477
00:23:24,119 --> 00:23:26,719
Speaker 1: way to think about it is that the fiber is

478
00:23:26,800 --> 00:23:29,800
Speaker 1: kind of offsetting the carbs to a certain extent. And

479
00:23:30,640 --> 00:23:33,240
Speaker 1: I don't know, but it can be misleading. That's the

480
00:23:33,359 --> 00:23:37,880
Speaker 1: problem with packaged foods is that fiber that is pulverized

481
00:23:37,880 --> 00:23:42,679
Speaker 1: into microscopic bits, it doesn't have the protective effects as

482
00:23:43,080 --> 00:23:47,239
Speaker 1: even the fiber that's in fructose enhanced food like you know,

483
00:23:47,720 --> 00:23:51,760
Speaker 1: like whole fruit. It just so what fiber does is

484
00:23:52,000 --> 00:23:57,080
Speaker 1: essentially it's a chain of glucose, so again carbohydrate, but

485
00:23:57,400 --> 00:23:59,760
Speaker 1: that chain can't be broken down again, so that glucose

486
00:24:00,359 --> 00:24:03,280
Speaker 1: enters our system through the small intestine. It just carries

487
00:24:03,320 --> 00:24:05,840
Speaker 1: on and goes to our large intestine, where it has

488
00:24:06,119 --> 00:24:09,680
Speaker 1: an extremely important function of feeding our good gut critters.

489
00:24:09,880 --> 00:24:13,560
Speaker 1: It's their favorite food. But along the way it kind

490
00:24:13,560 --> 00:24:17,080
Speaker 1: of creates this sludge in our small intestiness like kind

491
00:24:17,080 --> 00:24:19,600
Speaker 1: of a gross visual, but you know, all those seeds,

492
00:24:19,640 --> 00:24:23,560
Speaker 1: all those skins form an actual protective layer so that

493
00:24:23,680 --> 00:24:27,719
Speaker 1: whatever carbs, what simple sugars come into our system can't

494
00:24:27,760 --> 00:24:30,359
Speaker 1: just like go through like a fine mesh sieve, like

495
00:24:30,400 --> 00:24:32,879
Speaker 1: a waterfall. It's going to be much more of like

496
00:24:32,920 --> 00:24:36,520
Speaker 1: a drip drip, a slow carb effect, rather than an

497
00:24:36,560 --> 00:24:41,280
Speaker 1: obstructed stream. So that's kind of the reason why carbs

498
00:24:41,280 --> 00:24:43,600
Speaker 1: have gotten a bad name. The reason why carbs have,

499
00:24:43,800 --> 00:24:47,080
Speaker 1: you know, in the highly processed food era, caused a

500
00:24:47,080 --> 00:24:50,000
Speaker 1: lot more damage is simply because the fiber has been

501
00:24:50,040 --> 00:24:54,199
Speaker 1: removed or we've kind of, you know, we haven't learned

502
00:24:54,240 --> 00:24:56,479
Speaker 1: how to incorporate that fiber in a productive way, like

503
00:24:56,760 --> 00:24:59,320
Speaker 1: eating a salad before our meal, or in Italy like

504
00:24:59,359 --> 00:25:02,679
Speaker 1: an antipos musty, or in Japan the etemame. You know,

505
00:25:03,520 --> 00:25:06,359
Speaker 1: if you look at different cultures, there are examples of

506
00:25:06,400 --> 00:25:09,040
Speaker 1: how fiber can be protective for our body that are

507
00:25:09,080 --> 00:25:10,800
Speaker 1: just kind of baked into the cuisines.

508
00:25:11,280 --> 00:25:13,199
Speaker 2: Yeah, I think it. I think it's so right. I

509
00:25:13,320 --> 00:25:15,640
Speaker 2: understand the concept behind it. But at the same time,

510
00:25:15,680 --> 00:25:17,840
Speaker 2: I think a lot of labels are used to mislead,

511
00:25:18,359 --> 00:25:20,280
Speaker 2: and that's the that's the fine line where it's like,

512
00:25:20,320 --> 00:25:22,720
Speaker 2: are you actually saying it to help or are you

513
00:25:22,760 --> 00:25:24,960
Speaker 2: saying it to mislead so that people buy it and

514
00:25:25,040 --> 00:25:26,480
Speaker 2: think that it's something that it's not.

515
00:25:26,680 --> 00:25:28,919
Speaker 1: Yeah, so like so in the in the case of

516
00:25:28,960 --> 00:25:31,520
Speaker 1: processed food, like if we're looking at, you know, a

517
00:25:31,560 --> 00:25:35,960
Speaker 1: red lentil pasta versus a regular whole wheat pasta or

518
00:25:36,040 --> 00:25:38,800
Speaker 1: just a regular white pasta, you know, the fiber on

519
00:25:38,840 --> 00:25:40,480
Speaker 1: the back of the package is going to be much

520
00:25:40,520 --> 00:25:45,880
Speaker 1: higher because there's so much naturally occurring dietary fiber in lagomes. However,

521
00:25:46,160 --> 00:25:49,040
Speaker 1: it's been pulverized into the point of flour to make

522
00:25:49,080 --> 00:25:50,960
Speaker 1: the noodles. You know, you're not going to have that

523
00:25:51,080 --> 00:25:54,600
Speaker 1: in the small intestine as a protective measure, Like, it's

524
00:25:54,680 --> 00:25:57,199
Speaker 1: not going to slow our carbs roll at all to

525
00:25:57,280 --> 00:25:59,720
Speaker 1: our bloodstream. It may feed our gut critters to a

526
00:25:59,720 --> 00:26:03,040
Speaker 1: certain extent once it gets to large intestine, but no anything.

527
00:26:03,119 --> 00:26:03,240
Speaker 2: You know.

528
00:26:03,280 --> 00:26:06,560
Speaker 1: It's another reason why you know, smoothies. If we're you know,

529
00:26:06,680 --> 00:26:09,800
Speaker 1: throwing all these whole fruits into a smoothie, it's also

530
00:26:09,920 --> 00:26:11,840
Speaker 1: not going to have as much of that protective effect.

531
00:26:12,040 --> 00:26:13,919
Speaker 1: Since I'm a cook, I like to use the visual

532
00:26:14,119 --> 00:26:18,960
Speaker 1: of like what literally happens if you muddle like raspberries

533
00:26:19,040 --> 00:26:20,720
Speaker 1: in a sieve. I have a recipe in the book

534
00:26:20,760 --> 00:26:24,240
Speaker 1: for like a raspberry lime curd tart. Yea, And so

535
00:26:25,000 --> 00:26:27,679
Speaker 1: make the tart and just like think about actually the

536
00:26:27,760 --> 00:26:30,760
Speaker 1: lessons of your blood for your metabolism as you do it.

537
00:26:30,960 --> 00:26:33,280
Speaker 1: But no, if you try and push that raspberry through

538
00:26:33,400 --> 00:26:36,080
Speaker 1: the sieve again, it's going to get clogged with all

539
00:26:36,119 --> 00:26:38,520
Speaker 1: those seeds and whatnot. But if you were to puade

540
00:26:38,520 --> 00:26:41,840
Speaker 1: those raspberries in a high speed blender, it's going to

541
00:26:41,920 --> 00:26:43,960
Speaker 1: go through the sieve a lot more quickly and again

542
00:26:44,119 --> 00:26:47,359
Speaker 1: not create that that helpful sledge way.

543
00:26:47,440 --> 00:26:49,320
Speaker 2: That's so true. So would you say that a lot

544
00:26:49,359 --> 00:26:51,399
Speaker 2: of these You know, because I eat lentil pasta, I

545
00:26:51,440 --> 00:26:54,080
Speaker 2: have to get high a protein in. But I wonder

546
00:26:54,160 --> 00:26:58,240
Speaker 2: even when it comes to protein powders, for example, if

547
00:26:58,280 --> 00:27:02,520
Speaker 2: the protein is plated in that way and pulverized to

548
00:27:02,560 --> 00:27:06,240
Speaker 2: a certain extent and created into powders, would you say

549
00:27:06,240 --> 00:27:10,360
Speaker 2: that that has a different effect to having proteins that

550
00:27:10,480 --> 00:27:14,000
Speaker 2: are from beans puls like you know, lentail.

551
00:27:14,160 --> 00:27:17,000
Speaker 1: Everything is, you know, everything goes through a degree of

552
00:27:17,040 --> 00:27:20,439
Speaker 1: processing unless it's a literal whole food. And almond is

553
00:27:20,560 --> 00:27:23,760
Speaker 1: very different than almond flour, than almond milk, like again,

554
00:27:23,800 --> 00:27:25,680
Speaker 1: like almond milk, I guess on the side the back

555
00:27:25,680 --> 00:27:28,200
Speaker 1: of the package is higher fiber, but like you kind

556
00:27:28,240 --> 00:27:31,320
Speaker 1: of know, like that's not really like, uh, you know,

557
00:27:31,359 --> 00:27:34,320
Speaker 1: that's not the way fiber is meant to function. So

558
00:27:34,359 --> 00:27:36,840
Speaker 1: it's not to say not to eat these things. And that,

559
00:27:36,960 --> 00:27:40,679
Speaker 1: you know, protein powder lentil pasta isn't a good source

560
00:27:40,760 --> 00:27:43,639
Speaker 1: of fiber or protein if you're looking at your macros.

561
00:27:44,400 --> 00:27:46,600
Speaker 1: I'm not sure, you know, I would love to think

562
00:27:46,640 --> 00:27:49,359
Speaker 1: a little bit more about the protein powder pressure because

563
00:27:49,440 --> 00:27:51,399
Speaker 1: kind of the way in terms of our blood sugar,

564
00:27:51,480 --> 00:27:53,879
Speaker 1: the way that you know, protein kind of functions is

565
00:27:54,320 --> 00:27:56,639
Speaker 1: and same with fat, is to kind of slow down

566
00:27:56,720 --> 00:27:58,800
Speaker 1: the emptying of our stomach. So again it's just like

567
00:27:58,880 --> 00:28:01,480
Speaker 1: slowing down the diget a process, which, by the way,

568
00:28:01,520 --> 00:28:04,040
Speaker 1: if you have certain issues, that's not necessarily a good thing.

569
00:28:04,080 --> 00:28:07,119
Speaker 1: You know, certain acute gut issues you know, kind of

570
00:28:07,160 --> 00:28:09,800
Speaker 1: are problems of stagnation. My third book was all about

571
00:28:09,800 --> 00:28:12,159
Speaker 1: CIBO and IBS, and so there's kind of like a

572
00:28:12,160 --> 00:28:16,680
Speaker 1: different lesson plan for that community. But yeah, I'm curious,

573
00:28:16,720 --> 00:28:20,040
Speaker 1: you know, when the work is done for your body

574
00:28:20,080 --> 00:28:23,000
Speaker 1: before the food enters the body, you know, naturally, I

575
00:28:23,000 --> 00:28:26,120
Speaker 1: think it's it's to some degree in a good way

576
00:28:26,240 --> 00:28:29,840
Speaker 1: easier to assimilate. Yeah, exactly, But again, when it comes

577
00:28:29,880 --> 00:28:31,960
Speaker 1: to your blood sugar, that can be kind of like

578
00:28:32,040 --> 00:28:33,879
Speaker 1: a different goal set.

579
00:28:34,040 --> 00:28:36,199
Speaker 2: Yes, definitely. What do you think, you know, with a

580
00:28:36,200 --> 00:28:38,479
Speaker 2: lot of these protein Pod has just reminded me, have

581
00:28:38,560 --> 00:28:43,800
Speaker 2: a lot of alternate sweetness and monk fruit or yeah,

582
00:28:44,440 --> 00:28:46,760
Speaker 2: do all of those? Is there enough evidence to show

583
00:28:46,760 --> 00:28:49,320
Speaker 2: that they actually don't spike your blood sugar levels? And

584
00:28:50,400 --> 00:28:53,320
Speaker 2: are there some negative effects with stevia, monk fruit, all

585
00:28:53,360 --> 00:28:55,760
Speaker 2: these additional sweetness that are now put into products to

586
00:28:55,760 --> 00:28:56,600
Speaker 2: say they're low sugar.

587
00:28:56,760 --> 00:28:59,600
Speaker 1: Yeah, so stevia and monk fruit are probably the best

588
00:29:00,120 --> 00:29:03,640
Speaker 1: from you know, a blood sugar perspective. I do think,

589
00:29:03,760 --> 00:29:06,400
Speaker 1: and I don't know if you've found this in your experiments,

590
00:29:06,400 --> 00:29:09,560
Speaker 1: but there is an addictiveness to sweetness, you know. There

591
00:29:10,280 --> 00:29:12,480
Speaker 1: It doesn't have the same impact on our brain, but

592
00:29:12,560 --> 00:29:15,000
Speaker 1: our taste buds for sure. So I do think, you know,

593
00:29:15,200 --> 00:29:17,200
Speaker 1: people have to think about that a little bit with

594
00:29:17,320 --> 00:29:19,680
Speaker 1: you know, it can be a baby step for people

595
00:29:19,720 --> 00:29:22,240
Speaker 1: in the right direction, of course, to replace like certain

596
00:29:22,280 --> 00:29:25,800
Speaker 1: types of sugar with even like quote unquote natural sweeteners

597
00:29:25,920 --> 00:29:29,880
Speaker 1: or you know, stevia and monk fruit. But I am

598
00:29:29,920 --> 00:29:32,120
Speaker 1: glad that you're kind of, you know, looking at you know,

599
00:29:32,600 --> 00:29:34,360
Speaker 1: tuned in and aware of what happens at the end

600
00:29:34,360 --> 00:29:35,680
Speaker 1: of the meal, because I had to do that too,

601
00:29:35,840 --> 00:29:37,880
Speaker 1: And I like to analyze, like why do I want

602
00:29:37,920 --> 00:29:40,680
Speaker 1: something sweet? What am I really craving here? Is it comfort?

603
00:29:40,840 --> 00:29:43,479
Speaker 1: Is it like just to signal to myself that the

604
00:29:43,480 --> 00:29:46,240
Speaker 1: meal is over? Is it like, you know, a reward

605
00:29:46,360 --> 00:29:47,080
Speaker 1: at the end of the.

606
00:29:47,120 --> 00:29:48,840
Speaker 2: Day or the above.

607
00:29:49,040 --> 00:29:51,440
Speaker 1: Yeah, And there's nothing wrong with any of those things.

608
00:29:51,520 --> 00:29:55,200
Speaker 1: I think it's just worth processing and being aware of,

609
00:29:55,280 --> 00:29:57,040
Speaker 1: like how we use certain foods emotionally.

610
00:29:57,080 --> 00:29:59,160
Speaker 2: I just didn't want to be have something that had

611
00:29:59,240 --> 00:30:01,440
Speaker 2: that much control all over me. I think that's what

612
00:30:01,440 --> 00:30:03,760
Speaker 2: it was like. I feel like I'm able to be

613
00:30:03,880 --> 00:30:07,360
Speaker 2: quite regimented in other areas of my life, but food

614
00:30:07,360 --> 00:30:09,720
Speaker 2: has always been something which I'm so happy about, that

615
00:30:09,760 --> 00:30:12,040
Speaker 2: I love and have so much interest in, but at

616
00:30:12,040 --> 00:30:13,880
Speaker 2: the same time has had a lot of control over

617
00:30:13,920 --> 00:30:16,240
Speaker 2: me emotionally from a young age. And so when I

618
00:30:16,280 --> 00:30:18,640
Speaker 2: do get to a point where I'm like telling myself,

619
00:30:18,680 --> 00:30:20,800
Speaker 2: you don't need it, but I still end up having it.

620
00:30:21,200 --> 00:30:24,080
Speaker 2: That to me is like I'm not in control anymore.

621
00:30:24,120 --> 00:30:26,080
Speaker 2: Like I'm not in control of my body of what

622
00:30:26,120 --> 00:30:29,160
Speaker 2: it wants, of what it needs. It's skewed because my

623
00:30:29,560 --> 00:30:33,000
Speaker 2: senses have overtaken my body and my mind. And I

624
00:30:33,000 --> 00:30:35,600
Speaker 2: think that's what throws me off, where I'm like, my

625
00:30:35,640 --> 00:30:38,240
Speaker 2: body is actually telling me what it needs, my mind

626
00:30:38,280 --> 00:30:40,440
Speaker 2: is telling me what's right for me, but my senses

627
00:30:40,680 --> 00:30:43,360
Speaker 2: overtake that and say, no, I need a chocolate. No

628
00:30:43,520 --> 00:30:45,360
Speaker 2: you have to have this because and you just to

629
00:30:45,400 --> 00:30:47,800
Speaker 2: start telling, you start trying to convince your body and

630
00:30:47,840 --> 00:30:49,760
Speaker 2: your mind of why you deserve it or why you

631
00:30:49,800 --> 00:30:51,440
Speaker 2: need it. And so I think that ends up being

632
00:30:51,440 --> 00:30:54,400
Speaker 2: a tricky kind of cycle that you get trapped into

633
00:30:54,440 --> 00:30:56,360
Speaker 2: and the next thing, you know, every single night you're

634
00:30:56,400 --> 00:30:59,880
Speaker 2: like reaching for something sweet. And I think having something

635
00:31:00,240 --> 00:31:02,600
Speaker 2: small totally okay. I think I just needed to know

636
00:31:02,640 --> 00:31:04,600
Speaker 2: that it wasn't dependent on it totally.

637
00:31:04,640 --> 00:31:07,760
Speaker 1: And having these resets again, like therapeutic short time sprints

638
00:31:07,840 --> 00:31:10,840
Speaker 1: are so important because it like breaks the cycle. It

639
00:31:10,880 --> 00:31:12,840
Speaker 1: gives us a little bit of a reset. So even

640
00:31:12,880 --> 00:31:15,680
Speaker 1: if you kind of you know, creep back to you know, it's.

641
00:31:15,560 --> 00:31:17,120
Speaker 2: A week, I'm like, yeah, I can have a little

642
00:31:17,160 --> 00:31:19,160
Speaker 2: tree here and there, But I feel like, now I

643
00:31:19,280 --> 00:31:22,440
Speaker 2: know that I won't necessarily go all in, and I

644
00:31:22,480 --> 00:31:24,080
Speaker 2: know I can get away from it, which.

645
00:31:23,920 --> 00:31:26,719
Speaker 1: Is totally You're totally capable if you ever need a reset,

646
00:31:26,720 --> 00:31:27,320
Speaker 1: it's there for you.

647
00:31:27,480 --> 00:31:30,840
Speaker 2: Yeah, exactly. In your book, you talk about your like

648
00:31:31,000 --> 00:31:33,680
Speaker 2: top sources of carbohydrates or like the best type of sources.

649
00:31:33,840 --> 00:31:36,120
Speaker 2: What would you say at the top three sources of

650
00:31:36,160 --> 00:31:39,200
Speaker 2: carbohydrates that you recommend people should have, because I think

651
00:31:39,200 --> 00:31:40,520
Speaker 2: of eight categories, right.

652
00:31:40,480 --> 00:31:43,320
Speaker 1: Yeah, I have, so the book is organized by type

653
00:31:43,320 --> 00:31:44,920
Speaker 1: of carb but I like, you know, I think the

654
00:31:44,920 --> 00:31:47,040
Speaker 1: beauty of carbs is that they're affordable for a lot

655
00:31:47,080 --> 00:31:50,600
Speaker 1: of people. They're pantry stable. Kind of the idea for

656
00:31:50,680 --> 00:31:54,080
Speaker 1: this book what became out of the pandemic because so

657
00:31:54,120 --> 00:31:58,040
Speaker 1: many people were like in need of rounding out their

658
00:31:58,040 --> 00:32:00,760
Speaker 1: meals every week with these shelves stable cars. And I

659
00:32:00,760 --> 00:32:02,800
Speaker 1: think a lot of people like who were home cooking

660
00:32:02,800 --> 00:32:06,040
Speaker 1: for the first time, like actually had a better relationship

661
00:32:06,040 --> 00:32:08,040
Speaker 1: with them. On the other end, people were making sour

662
00:32:08,080 --> 00:32:10,560
Speaker 1: dough bread and whatnot. But I would say, you know,

663
00:32:10,560 --> 00:32:15,120
Speaker 1: I'm talking about carbohydrates like vegetables, fiber rich vegetables. Absolutely,

664
00:32:15,200 --> 00:32:17,880
Speaker 1: I'm a huge fan of using seeds and nuts and

665
00:32:18,000 --> 00:32:23,200
Speaker 1: various and various combinations. There's there are five different recipes

666
00:32:23,240 --> 00:32:26,320
Speaker 1: for nut and seeds sprinkles, which are like a great

667
00:32:26,360 --> 00:32:29,080
Speaker 1: way to just add instead of takeaway. That's kind of

668
00:32:29,080 --> 00:32:29,920
Speaker 1: always my philosophy.

669
00:32:29,920 --> 00:32:31,920
Speaker 2: It is like, how can you get yeah, how can we.

670
00:32:32,000 --> 00:32:35,120
Speaker 1: Add things that are you know, gonna create more flavor,

671
00:32:35,240 --> 00:32:38,600
Speaker 1: more texture, make our meals more delicious and kind of

672
00:32:38,840 --> 00:32:41,800
Speaker 1: I guess according to the math of the food labels

673
00:32:41,800 --> 00:32:45,600
Speaker 1: these days offset the carbs, but really it's just about

674
00:32:45,640 --> 00:32:48,440
Speaker 1: slowing them down. So I would say those and then

675
00:32:48,560 --> 00:32:51,040
Speaker 1: you know, whole grains again in terms of you know,

676
00:32:51,160 --> 00:32:54,760
Speaker 1: kind of hedging your bets plant wise. I mean, buckweed

677
00:32:54,800 --> 00:32:58,600
Speaker 1: is super nutritious, quene, wa, millet, all these different ancient

678
00:32:58,640 --> 00:33:01,080
Speaker 1: grains that have been around for a while and aren't

679
00:33:01,080 --> 00:33:04,680
Speaker 1: that different today than they were in their quote unquote

680
00:33:04,760 --> 00:33:10,000
Speaker 1: ancient ancient iterations. But I also have you know, I

681
00:33:10,000 --> 00:33:12,960
Speaker 1: have potatoes, which, like the skin of potatoes has a

682
00:33:13,040 --> 00:33:14,920
Speaker 1: huge amount of fiber in them. They have a lot

683
00:33:14,960 --> 00:33:18,600
Speaker 1: of resistant starch. There's also ways that you can you know,

684
00:33:18,840 --> 00:33:21,640
Speaker 1: pack your carbs to have more resistant starch and whatnot.

685
00:33:21,840 --> 00:33:23,760
Speaker 1: But really the book there's a place for everything. So

686
00:33:23,800 --> 00:33:26,280
Speaker 1: there's bread, there's pasta. It's kind of about feeding your

687
00:33:26,280 --> 00:33:30,239
Speaker 1: cravings while again kind of like adding more of you know,

688
00:33:30,320 --> 00:33:33,400
Speaker 1: the healthy fats and the lean protein and the fiber

689
00:33:33,520 --> 00:33:36,120
Speaker 1: and the nut and seed sprinkles that you know, up

690
00:33:36,120 --> 00:33:38,520
Speaker 1: the nutrition value and then also slow the carbs down.

691
00:33:38,920 --> 00:33:41,880
Speaker 2: What are your favorite secret but also secret collpacs.

692
00:33:42,200 --> 00:33:45,480
Speaker 1: Oh my gosh, So resistant starch is one of them.

693
00:33:45,600 --> 00:33:49,480
Speaker 1: So resistant starch is really similar to fiber in the body.

694
00:33:49,560 --> 00:33:52,480
Speaker 1: So again it's a type of starch i e. Type

695
00:33:52,520 --> 00:33:55,400
Speaker 1: of carb quote unquote complex carb. But it can't be

696
00:33:55,440 --> 00:33:58,280
Speaker 1: broken down again, so again it passes through our system

697
00:33:58,400 --> 00:34:01,360
Speaker 1: and feeds our good gut critters in our large intestine.

698
00:34:01,400 --> 00:34:04,920
Speaker 1: And most you know, raw carbs have you know, a

699
00:34:04,960 --> 00:34:07,760
Speaker 1: certain degree of resistance starch, and they lose it once

700
00:34:07,800 --> 00:34:11,560
Speaker 1: they get cooked. So for example, if you're doing an

701
00:34:11,600 --> 00:34:14,879
Speaker 1: overnight oat preparation like raw oats, that's gonna be higher

702
00:34:14,880 --> 00:34:18,840
Speaker 1: and resistance starch than cooking the oats. However, if you

703
00:34:19,080 --> 00:34:23,000
Speaker 1: cool your cooked carbs down afterwards, even if you reheat

704
00:34:23,040 --> 00:34:27,240
Speaker 1: them again, you're gonna have a higher percentage of resistance starch.

705
00:34:27,280 --> 00:34:30,800
Speaker 1: It helps kind of redevelop the resistant starch so lowering

706
00:34:30,840 --> 00:34:34,120
Speaker 1: the carb count in your food and then again creating

707
00:34:34,160 --> 00:34:37,280
Speaker 1: something that's like yummy, happy food for our gut critters.

708
00:34:37,360 --> 00:34:39,560
Speaker 1: And I don't again, I'm not crazy about any of

709
00:34:39,560 --> 00:34:41,320
Speaker 1: these things. I like to just live in the world

710
00:34:41,360 --> 00:34:44,480
Speaker 1: and not you know, have the mental monkeying around carbs.

711
00:34:44,840 --> 00:34:46,640
Speaker 1: But I do think to myself, you know, when I

712
00:34:46,680 --> 00:34:48,920
Speaker 1: make pasta and I eat it the next day, I'm like, oh,

713
00:34:49,080 --> 00:34:51,279
Speaker 1: this is going to be you know a little bit.

714
00:34:51,560 --> 00:34:54,200
Speaker 1: Have gon to be a little steadier from this. I maybe,

715
00:34:54,320 --> 00:34:56,680
Speaker 1: you know, don't have to add such a huge portion

716
00:34:56,800 --> 00:34:58,440
Speaker 1: of salad or vegetables to my plate.

717
00:34:58,440 --> 00:35:03,760
Speaker 2: Offright, So cold left pizza, yeah is better. Yeah, it's perfect.

718
00:35:03,800 --> 00:35:06,439
Speaker 2: So I'm gonna always buy my pizza and then leave

719
00:35:06,480 --> 00:35:08,040
Speaker 2: it the next day and eat it the next egg.

720
00:35:08,080 --> 00:35:09,480
Speaker 2: Great pulled pizza is always.

721
00:35:09,239 --> 00:35:11,160
Speaker 1: Better, I know. So yeah, you don't have to be

722
00:35:11,200 --> 00:35:13,040
Speaker 1: crazy about it. You don't have to like every time

723
00:35:13,080 --> 00:35:14,680
Speaker 1: you make pasts, so like I'm gonna freeze it and

724
00:35:14,680 --> 00:35:18,239
Speaker 1: then reheat it immediately in one fell swoop. No, it's

725
00:35:18,280 --> 00:35:20,680
Speaker 1: just something to think about. And then also like lagomes

726
00:35:20,719 --> 00:35:24,600
Speaker 1: have a huge percentage of resistance starch an dietary fiber.

727
00:35:25,360 --> 00:35:27,640
Speaker 2: Yeah, and you mentioned in Europe having the you know,

728
00:35:27,680 --> 00:35:30,759
Speaker 2: having your veggies and stuff before before your CBS. Right,

729
00:35:30,840 --> 00:35:34,360
Speaker 2: that's a great one. Why do you think oats have

730
00:35:34,480 --> 00:35:37,440
Speaker 2: become such a hot point lately? I've just been seeing

731
00:35:37,520 --> 00:35:42,320
Speaker 2: so many reels and videos about people just hating on oats,

732
00:35:42,360 --> 00:35:45,439
Speaker 2: and I'm like, No, oats have been yeah, so great

733
00:35:45,440 --> 00:35:47,479
Speaker 2: for so long. Why are we Why do we hate

734
00:35:47,480 --> 00:35:47,919
Speaker 2: them now?

735
00:35:48,040 --> 00:35:50,200
Speaker 1: They're a whole grain. I mean, I think there's like

736
00:35:50,280 --> 00:35:55,440
Speaker 1: the pesticide side of the pesticide side of the conversation.

737
00:35:56,400 --> 00:35:59,640
Speaker 1: Oat milk has really come under fire. And I do

738
00:35:59,680 --> 00:36:02,160
Speaker 1: think that that one, you know, holds. I get that,

739
00:36:02,440 --> 00:36:04,640
Speaker 1: I get that, but again it's like that's a highly

740
00:36:04,800 --> 00:36:08,640
Speaker 1: processed version of the oats. You know, the quick microwave

741
00:36:08,719 --> 00:36:13,240
Speaker 1: packets of like instant oats. Again, that's taking the whole oat,

742
00:36:13,320 --> 00:36:16,560
Speaker 1: but pulverizing it more, cutting it down to smaller pieces

743
00:36:16,560 --> 00:36:19,000
Speaker 1: so it cooks faster. So again, you know, kind of

744
00:36:19,000 --> 00:36:21,840
Speaker 1: the steel cut oat, which is you know, not pressed

745
00:36:22,040 --> 00:36:25,120
Speaker 1: versus the quick cooking oat. Those are going to have

746
00:36:25,200 --> 00:36:28,120
Speaker 1: different effects on the body. So I mean, again, like

747
00:36:28,160 --> 00:36:33,160
Speaker 1: the slow carb idea is oftentimes convenience, is you know,

748
00:36:33,280 --> 00:36:36,319
Speaker 1: gonna make something a little bit less good for your

749
00:36:36,320 --> 00:36:36,920
Speaker 1: blood sugar.

750
00:36:37,280 --> 00:36:40,440
Speaker 2: Shouldn't be People don't have to cut all the oats, no,

751
00:36:41,400 --> 00:36:42,279
Speaker 2: and then oat milk.

752
00:36:42,360 --> 00:36:45,359
Speaker 1: You know, I actually think it's delicious. It's like one

753
00:36:45,400 --> 00:36:48,760
Speaker 1: of the creamier plant based milks, but it is higher

754
00:36:48,800 --> 00:36:50,839
Speaker 1: carb and I think people who use it first thing

755
00:36:50,840 --> 00:36:54,640
Speaker 1: in the morning on an empty stomach in their coffee

756
00:36:54,719 --> 00:36:57,640
Speaker 1: or their tea or cereal, that's what we have to

757
00:36:57,680 --> 00:36:59,520
Speaker 1: look at. I still have it in some of my

758
00:36:59,640 --> 00:37:02,239
Speaker 1: bake because I'm like, yeah, I'm like it's going to

759
00:37:02,280 --> 00:37:04,279
Speaker 1: make a really good cake and you're eating cakes, so

760
00:37:04,400 --> 00:37:07,799
Speaker 1: like exactly either way, yeah, get over it. But you know,

761
00:37:08,160 --> 00:37:11,920
Speaker 1: we know that when we have simple sugars or carbs

762
00:37:11,920 --> 00:37:15,040
Speaker 1: that are you know, really quickly assimilated on an empty stomach,

763
00:37:15,239 --> 00:37:18,439
Speaker 1: they can reach our bloodstream within five minutes, and that

764
00:37:18,600 --> 00:37:20,960
Speaker 1: is going to have the biggest impact in the morning

765
00:37:21,000 --> 00:37:23,880
Speaker 1: because we've fasted overnight, so our stomach couldn't be emptier

766
00:37:23,920 --> 00:37:26,799
Speaker 1: than it is first thing in the morning. And when

767
00:37:26,800 --> 00:37:29,160
Speaker 1: we have you know, any sort of volatility in the

768
00:37:29,160 --> 00:37:31,640
Speaker 1: morning in terms of our blood sugar, it's going to

769
00:37:31,680 --> 00:37:34,000
Speaker 1: have kind of a negative halo effect later in the day.

770
00:37:34,080 --> 00:37:36,840
Speaker 1: So it's just again It's about thinking about how we

771
00:37:36,960 --> 00:37:40,680
Speaker 1: change our habits around certain ingredients, how we eat certain things,

772
00:37:40,719 --> 00:37:43,920
Speaker 1: not necessarily the what of it all, and removing that entirely.

773
00:37:44,480 --> 00:37:48,800
Speaker 2: I asked some of my audience on Instagram, the community

774
00:37:48,800 --> 00:37:51,520
Speaker 2: on Instagram, about some questions that they wanted to know

775
00:37:51,600 --> 00:37:53,640
Speaker 2: about cappohydrates, and one of them that came up a

776
00:37:53,680 --> 00:37:58,280
Speaker 2: lot was can I really increase my muscle and reduce

777
00:37:58,520 --> 00:38:02,680
Speaker 2: my fat percentage by still eating carbohydrates? And it's so

778
00:38:02,840 --> 00:38:07,600
Speaker 2: interesting that people have such a people really believe that

779
00:38:07,640 --> 00:38:13,120
Speaker 2: carbohydrates can prevent you from doing that. What's your yeah, perspective.

780
00:38:12,640 --> 00:38:15,200
Speaker 1: On the It's really funny. So I'm not a practitioner

781
00:38:15,200 --> 00:38:17,799
Speaker 1: of any sort, and I'm certainly not an extreme sportsman

782
00:38:18,040 --> 00:38:22,239
Speaker 1: nor body builder in any way, so in terms of

783
00:38:22,280 --> 00:38:26,320
Speaker 1: building muscle, like, I can't really speak to that so much.

784
00:38:26,719 --> 00:38:30,480
Speaker 1: But so many athletes, you know Carbolot, they eat a

785
00:38:30,480 --> 00:38:33,440
Speaker 1: ton of carbs, And it's kind of one situation where

786
00:38:33,520 --> 00:38:35,800
Speaker 1: you know you're moving your muscles a lot, you're using

787
00:38:35,840 --> 00:38:38,160
Speaker 1: the machine of your body where you can get away

788
00:38:38,200 --> 00:38:41,439
Speaker 1: with eating more carbs because you actually do need more

789
00:38:41,480 --> 00:38:44,800
Speaker 1: readily accessible energy. So I have a couple experiments of

790
00:38:44,840 --> 00:38:46,640
Speaker 1: the book for you to kind of see how carbs

791
00:38:46,680 --> 00:38:48,799
Speaker 1: affect you. But one of them is, you know, again

792
00:38:48,840 --> 00:38:51,200
Speaker 1: on an empty stomach in the morning, like eating kind

793
00:38:51,239 --> 00:38:53,640
Speaker 1: of a high carb breakfast and then going for you know,

794
00:38:53,719 --> 00:38:56,200
Speaker 1: a ten to fifteen minute walker before a workout and

795
00:38:56,239 --> 00:38:58,960
Speaker 1: seeing how that same food affects you, you know, with

796
00:38:59,080 --> 00:39:02,719
Speaker 1: the exercise app versus just being sedentary. And that's not

797
00:39:02,760 --> 00:39:06,200
Speaker 1: to say you need to you know, work off your calories,

798
00:39:06,239 --> 00:39:08,359
Speaker 1: work off your carbs. I do not live my life

799
00:39:08,400 --> 00:39:10,719
Speaker 1: according to that, and I would never put that out

800
00:39:10,760 --> 00:39:13,080
Speaker 1: into the world. But it's just again thinking about you know,

801
00:39:13,160 --> 00:39:17,200
Speaker 1: our muscles are are using fuel from our bodies. So

802
00:39:17,400 --> 00:39:20,279
Speaker 1: if if we're using them in any sort of capacity,

803
00:39:20,719 --> 00:39:23,200
Speaker 1: any you know, energy that's hanging out in our bloodstream

804
00:39:23,280 --> 00:39:25,640
Speaker 1: is going to get gobbled up more quickly. So you

805
00:39:25,680 --> 00:39:28,680
Speaker 1: know a lot of marathoners are extreme athletes, are you know,

806
00:39:28,760 --> 00:39:31,840
Speaker 1: having those like sugar gels, Like that's not a health food,

807
00:39:31,920 --> 00:39:34,840
Speaker 1: but they need it actually to fuel really long runs.

808
00:39:34,880 --> 00:39:39,399
Speaker 1: So I'm actually curious about, yeah, about athletes who are

809
00:39:39,480 --> 00:39:42,680
Speaker 1: super low car because I think it's not necessary. So

810
00:39:42,719 --> 00:39:45,520
Speaker 1: if I'm obssessed with tennis, we talked about this a

811
00:39:45,560 --> 00:39:48,080
Speaker 1: little bit before, and there are like Italian tennis players

812
00:39:48,120 --> 00:39:50,839
Speaker 1: who are like, I've literally never had a meal that

813
00:39:50,880 --> 00:39:52,160
Speaker 1: didn't evolve pos up.

814
00:39:52,400 --> 00:39:56,799
Speaker 2: Like so good, so good. I mean that feels like

815
00:39:56,800 --> 00:39:57,960
Speaker 2: a good way to be an athlete.

816
00:39:58,120 --> 00:40:02,120
Speaker 1: Yeah, they're like stick thin and like full, like pure muscle.

817
00:40:03,200 --> 00:40:05,600
Speaker 2: Why do you think that colbs make people feel so

818
00:40:05,719 --> 00:40:09,399
Speaker 2: lethologic and heavy, because I find that a lot most

819
00:40:09,440 --> 00:40:11,279
Speaker 2: people feel And I get that if I eat too

820
00:40:11,280 --> 00:40:14,480
Speaker 2: many cats at lunch time, I definitely get that crack

821
00:40:14,600 --> 00:40:16,239
Speaker 2: downward crash. Yeah.

822
00:40:16,280 --> 00:40:18,440
Speaker 1: So yeah, that's totally just a blood sugar thing. So

823
00:40:18,600 --> 00:40:21,240
Speaker 1: like what goes up must come down. And I feel

824
00:40:21,239 --> 00:40:24,320
Speaker 1: like there's a lot of talk about blood sugar spikes

825
00:40:24,320 --> 00:40:27,520
Speaker 1: in the wellness world, and it's not a peeve of mine,

826
00:40:27,520 --> 00:40:29,360
Speaker 1: for se, but I do think we're getting like a

827
00:40:29,400 --> 00:40:32,360
Speaker 1: little bit too focused on that because really the idea

828
00:40:32,360 --> 00:40:35,040
Speaker 1: is that we want as little volatility as possible, So

829
00:40:35,320 --> 00:40:38,600
Speaker 1: we don't want huge spikes huge declines all the time.

830
00:40:39,400 --> 00:40:40,960
Speaker 1: You know, we kind of want to like flatten the

831
00:40:40,960 --> 00:40:43,680
Speaker 1: curve a little bit. But naturally, every time we eat,

832
00:40:43,719 --> 00:40:45,279
Speaker 1: our blood sugar is going to go up and down.

833
00:40:45,600 --> 00:40:47,720
Speaker 1: It's the n ague of the beats. Even if we're eating,

834
00:40:47,800 --> 00:40:49,600
Speaker 1: you know, like a handful of almonds, like it's still

835
00:40:49,640 --> 00:40:52,399
Speaker 1: going to go up and down. So yeah, I think

836
00:40:52,480 --> 00:40:55,239
Speaker 1: it's again just looking at what else we're doing, what

837
00:40:55,320 --> 00:40:59,200
Speaker 1: else we're adding to those carbs, what we're doing afterwards

838
00:40:59,239 --> 00:41:02,320
Speaker 1: if you do feel yourself have that blood sugar crash afterwards,

839
00:41:02,360 --> 00:41:04,160
Speaker 1: because you know, that's not great. We don't want to

840
00:41:04,200 --> 00:41:06,319
Speaker 1: have uneven energy. We don't want to have to take

841
00:41:06,360 --> 00:41:08,759
Speaker 1: a nap under our desk mid day, and we don't

842
00:41:08,800 --> 00:41:11,160
Speaker 1: want to have cravings, you know by three o'clock in

843
00:41:11,160 --> 00:41:12,920
Speaker 1: the afternoon, so far away from dinner.

844
00:41:13,920 --> 00:41:15,560
Speaker 2: So maybe that's a good sign for people that if

845
00:41:15,600 --> 00:41:18,239
Speaker 2: they are feeling that way, I imagine that's maybe you

846
00:41:18,280 --> 00:41:20,640
Speaker 2: are having maybe too many cbs or you're not eating

847
00:41:20,640 --> 00:41:22,200
Speaker 2: them in the right way. Yeah, so that's be a

848
00:41:22,200 --> 00:41:23,400
Speaker 2: good sign that it doesn't mean that you have to

849
00:41:23,400 --> 00:41:25,560
Speaker 2: cut them out either do some of the hacks that

850
00:41:25,600 --> 00:41:28,560
Speaker 2: you recommended, or take a walk offt I find that

851
00:41:28,640 --> 00:41:30,640
Speaker 2: helps me. As soon as I met my main meal

852
00:41:31,040 --> 00:41:33,799
Speaker 2: or like my ofternoon meal, I'll get on the treadmill

853
00:41:33,840 --> 00:41:36,640
Speaker 2: just walk taking my next meeting, and I definitely don't

854
00:41:36,640 --> 00:41:39,680
Speaker 2: get that extreme low to my meal.

855
00:41:39,719 --> 00:41:41,600
Speaker 1: It doesn't have to be exercise. You can just like

856
00:41:41,680 --> 00:41:45,720
Speaker 1: walk up sixty once there's ris it's just doing little

857
00:41:45,800 --> 00:41:46,680
Speaker 1: small things.

858
00:41:47,440 --> 00:41:49,600
Speaker 2: Would you say there's a Is there a best time

859
00:41:49,640 --> 00:41:52,120
Speaker 2: to eat calobohydrates in no day?

860
00:41:52,360 --> 00:41:54,640
Speaker 1: I think it's again there's kind of like a Goldilock system,

861
00:41:54,680 --> 00:41:58,399
Speaker 1: but probably later in the day actually, you know, kind

862
00:41:58,440 --> 00:42:00,640
Speaker 1: of one of the side effects that some people experience

863
00:42:00,680 --> 00:42:04,520
Speaker 1: with keto is keto insomnia. It's a thing, and so yeah,

864
00:42:04,880 --> 00:42:06,840
Speaker 1: at dinner time. It's again a little bit of a

865
00:42:06,880 --> 00:42:10,760
Speaker 1: balance to find because going super low carb can't affect

866
00:42:10,800 --> 00:42:12,279
Speaker 1: our sleep, but then of course you don't want to

867
00:42:12,320 --> 00:42:15,360
Speaker 1: have a blood sugar spike, you know, while you're actually

868
00:42:15,480 --> 00:42:18,760
Speaker 1: under the covers. So it's figuring out a nice happy

869
00:42:18,840 --> 00:42:19,600
Speaker 1: medium there.

870
00:42:19,920 --> 00:42:22,200
Speaker 2: Yeah, that makes sense. Is that? Have you seen any

871
00:42:22,239 --> 00:42:25,319
Speaker 2: research based on whether people should be having coppahuders before

872
00:42:25,360 --> 00:42:28,040
Speaker 2: they work out or not on whether that benefits. Have

873
00:42:28,080 --> 00:42:29,120
Speaker 2: always been interested in that.

874
00:42:29,080 --> 00:42:31,080
Speaker 1: Correlation, but the benefit. But I would think that would

875
00:42:31,080 --> 00:42:34,080
Speaker 1: be the best time to have them, honestly a workout

876
00:42:34,360 --> 00:42:37,520
Speaker 1: and the worst time we do know is in the morning.

877
00:42:37,600 --> 00:42:39,720
Speaker 1: So if there's ever a time to kind of focus

878
00:42:39,719 --> 00:42:42,200
Speaker 1: a little bit more on protein or healthy fats or

879
00:42:42,320 --> 00:42:44,920
Speaker 1: at least making sure we have those things and fiber

880
00:42:45,000 --> 00:42:47,319
Speaker 1: on her plate in addition to the carbs. It would

881
00:42:47,320 --> 00:42:49,360
Speaker 1: be first thing in the morning. And it's also, you know,

882
00:42:49,440 --> 00:42:52,560
Speaker 1: a time that you know, culturally we're most used to

883
00:42:52,600 --> 00:42:55,640
Speaker 1: eating sugar. So yeah, it's really just breaking up with

884
00:42:55,680 --> 00:42:58,040
Speaker 1: that idea. And again it's like I want to redirect

885
00:42:58,040 --> 00:43:00,680
Speaker 1: the conversation. For most people, it's not about reducing the carbs,

886
00:43:00,760 --> 00:43:03,080
Speaker 1: is about reducing the sugar. You know, we can just

887
00:43:03,200 --> 00:43:06,920
Speaker 1: start off by having anything that follows a more savory

888
00:43:07,000 --> 00:43:10,000
Speaker 1: avenue in the morning and like put our best foot

889
00:43:10,080 --> 00:43:10,960
Speaker 1: forward you.

890
00:43:11,560 --> 00:43:14,720
Speaker 2: I was actually at Dinny yesterday and three people around

891
00:43:14,760 --> 00:43:17,520
Speaker 2: the table told me that they hit cibo. I would

892
00:43:17,719 --> 00:43:22,480
Speaker 2: love for you to explain SEBO and any advice that

893
00:43:22,520 --> 00:43:24,360
Speaker 2: you have for people out there based on it, because

894
00:43:24,360 --> 00:43:25,560
Speaker 2: it seems to be very common.

895
00:43:25,719 --> 00:43:29,759
Speaker 1: It's very common. And so what happens with CEBO is

896
00:43:30,320 --> 00:43:33,680
Speaker 1: it's called small intestinal bacterial overgrowth, and it's kind of

897
00:43:33,719 --> 00:43:37,400
Speaker 1: an issue of location, not type. So you have bacteria

898
00:43:37,480 --> 00:43:40,680
Speaker 1: that's colonizing too far up in your intestinal track. So

899
00:43:41,040 --> 00:43:44,000
Speaker 1: our small intestine again is where we absorb our nutrients.

900
00:43:44,040 --> 00:43:46,799
Speaker 1: So there's really no role for bacteria to be there.

901
00:43:46,840 --> 00:43:51,440
Speaker 1: They're competing for our food resources there, and then more importantly,

902
00:43:51,760 --> 00:43:54,840
Speaker 1: when they eat our food, they're releasing gas. And in

903
00:43:54,880 --> 00:43:58,360
Speaker 1: the small intestine so far up there's no easy exit

904
00:43:58,480 --> 00:44:02,000
Speaker 1: ramp anymore, so that gets trapped. You know, kind of

905
00:44:02,040 --> 00:44:05,680
Speaker 1: the hallmark symptoms of SEBA are really uncomfortable like inner

906
00:44:05,760 --> 00:44:09,120
Speaker 1: tube like distension and bloating, and then you know kind

907
00:44:09,120 --> 00:44:11,759
Speaker 1: of other classic IBS symptoms like issues you know with

908
00:44:11,840 --> 00:44:15,560
Speaker 1: diarrhea or constipation. But it can be really really hard

909
00:44:15,600 --> 00:44:19,400
Speaker 1: to eradicate for people, and again one of these chronic

910
00:44:19,440 --> 00:44:23,200
Speaker 1: problems that can cause so much misery, and a lot

911
00:44:23,239 --> 00:44:25,839
Speaker 1: of people you know, with CIBO do get like very

912
00:44:25,840 --> 00:44:28,840
Speaker 1: fearful of food because it's not in their head the

913
00:44:28,920 --> 00:44:32,880
Speaker 1: fact that the symptoms are a direct correlation of eating food.

914
00:44:32,960 --> 00:44:36,399
Speaker 1: It's that's absolutely true, but it's just that the bacteria

915
00:44:36,640 --> 00:44:39,600
Speaker 1: is in the wrong place. So unfortunately a lot of

916
00:44:39,600 --> 00:44:41,879
Speaker 1: people will have to go through, you know, some sort

917
00:44:41,920 --> 00:44:46,640
Speaker 1: of treatment plan that actually kills the bacteria or you know,

918
00:44:46,800 --> 00:44:51,200
Speaker 1: and adopting some strategies to kind of encourage it to

919
00:44:51,360 --> 00:44:54,840
Speaker 1: move to the right place. But you know, kind of

920
00:44:54,840 --> 00:44:58,120
Speaker 1: the hypothesis with CIBO and why it occurs for a

921
00:44:58,160 --> 00:45:00,839
Speaker 1: lot of people is that there's some sort of of stagnation.

922
00:45:01,520 --> 00:45:05,640
Speaker 1: So our small intestines are twenty five feet long, like

923
00:45:05,719 --> 00:45:09,240
Speaker 1: more surface area than a football field. It's very easy

924
00:45:09,440 --> 00:45:13,440
Speaker 1: for anything to get lost in the labyrinth there, for

925
00:45:13,520 --> 00:45:15,520
Speaker 1: bacteria to like pull off the side of the highway

926
00:45:15,560 --> 00:45:17,080
Speaker 1: and be like, oh, I'm going to like stay a while,

927
00:45:17,120 --> 00:45:20,480
Speaker 1: there's a lot of food here and build a little colony.

928
00:45:21,960 --> 00:45:25,239
Speaker 1: But what kind of is our preventative measure in our

929
00:45:25,280 --> 00:45:28,640
Speaker 1: body is this nerve wave called the migrating motor complex.

930
00:45:28,760 --> 00:45:31,040
Speaker 1: And when I wrote the Wellness Product, I did a

931
00:45:31,080 --> 00:45:32,880
Speaker 1: ton of research on gut health and I did not

932
00:45:33,000 --> 00:45:36,440
Speaker 1: come across, you know, this very essential function. And so

933
00:45:36,520 --> 00:45:39,040
Speaker 1: what happens is it essentially is like a street sweeper

934
00:45:39,080 --> 00:45:42,319
Speaker 1: wave that clears debris after a meal. So you know,

935
00:45:42,360 --> 00:45:45,040
Speaker 1: we have you know, muscles that move the food through,

936
00:45:45,440 --> 00:45:49,200
Speaker 1: but then again through this long, windy, craggy area of

937
00:45:49,239 --> 00:45:52,520
Speaker 1: the body. We need something that kind of sweeps the decks.

938
00:45:52,560 --> 00:45:55,120
Speaker 1: And that's what the migrating motor complex does. And what

939
00:45:55,200 --> 00:45:58,320
Speaker 1: I find so interesting about it and why I'm always

940
00:45:58,400 --> 00:46:01,040
Speaker 1: talking about it, is that it doesn't kick in unless

941
00:46:01,040 --> 00:46:04,440
Speaker 1: you're in a fasting state of ninety minutes or more so,

942
00:46:04,760 --> 00:46:07,560
Speaker 1: a lot of people who are snacking all the time.

943
00:46:07,600 --> 00:46:10,439
Speaker 1: And again, like we're in a culture that encourages that.

944
00:46:10,560 --> 00:46:14,000
Speaker 1: You know, around every corner advertises it, you know, in

945
00:46:14,040 --> 00:46:17,080
Speaker 1: every food commercial that we should be snacking. There are

946
00:46:17,080 --> 00:46:18,200
Speaker 1: a lot of people say you might have to have

947
00:46:18,239 --> 00:46:20,239
Speaker 1: lots of little meals throughout the day versus you know,

948
00:46:20,360 --> 00:46:23,480
Speaker 1: three main ones, And maybe that works for you, But

949
00:46:23,560 --> 00:46:26,239
Speaker 1: in terms of how you're migrating motor complex works this,

950
00:46:26,440 --> 00:46:29,880
Speaker 1: you know, biological process, you're not going to be getting

951
00:46:29,920 --> 00:46:33,160
Speaker 1: that benefit that's street sweeper waves. So I wouldn't say

952
00:46:33,200 --> 00:46:35,680
Speaker 1: that that is like a main cause of CEBO. There

953
00:46:35,680 --> 00:46:39,480
Speaker 1: are so many corem morbidities. There's so many kind of catalysts.

954
00:46:39,960 --> 00:46:42,480
Speaker 1: But in terms of thinking about how we eat versus

955
00:46:42,520 --> 00:46:44,640
Speaker 1: what we eat, I think it's an important thing to

956
00:46:44,719 --> 00:46:46,120
Speaker 1: keep in the back of the mind. And I think

957
00:46:46,160 --> 00:46:48,480
Speaker 1: it's a really interesting place where what we know about

958
00:46:48,480 --> 00:46:51,440
Speaker 1: our blood sugar overlaps with what we know about our

959
00:46:51,480 --> 00:46:54,759
Speaker 1: digestive health because again that volatility. If we're eating all

960
00:46:54,800 --> 00:46:57,440
Speaker 1: the time, even if it's something healthy, we're requiring a

961
00:46:57,480 --> 00:47:00,759
Speaker 1: lot of energy from our organs. We're requiring a lot

962
00:47:00,800 --> 00:47:03,440
Speaker 1: of processes to happen over and over and over again.

963
00:47:03,560 --> 00:47:07,600
Speaker 1: So personally, I'm not so into inter minute fasting, but

964
00:47:07,640 --> 00:47:10,880
Speaker 1: I do try and space my meals out, and I

965
00:47:10,920 --> 00:47:12,919
Speaker 1: do try and you know, take a look at what's

966
00:47:12,960 --> 00:47:14,920
Speaker 1: going on with my meals and my blood sugar if

967
00:47:14,960 --> 00:47:17,799
Speaker 1: I can't make it, you know, four hours until dinner time,

968
00:47:17,880 --> 00:47:19,880
Speaker 1: because that's kind of a sign again that you have

969
00:47:20,440 --> 00:47:22,520
Speaker 1: to work a little bit on your blood sugar in

970
00:47:22,640 --> 00:47:23,359
Speaker 1: order to get there.

971
00:47:23,719 --> 00:47:25,920
Speaker 2: So that makes so much sense, because that's why in

972
00:47:25,960 --> 00:47:28,920
Speaker 2: our Veda talks about having a minimum of three hour

973
00:47:29,000 --> 00:47:33,799
Speaker 2: gap between your meals, minimum of three hours, but it's

974
00:47:33,840 --> 00:47:35,880
Speaker 2: never been explained to me like that. But it also

975
00:47:35,920 --> 00:47:38,880
Speaker 2: makes sense because it says that when you end up eating,

976
00:47:40,160 --> 00:47:42,279
Speaker 2: when you end up eating again off your body is

977
00:47:42,320 --> 00:47:45,600
Speaker 2: still processing food and still eliminating food from your body.

978
00:47:46,360 --> 00:47:49,319
Speaker 2: It increases the likelihood of toxins building up, which is

979
00:47:49,320 --> 00:47:51,480
Speaker 2: similar to what you're saying. The toxins build up in

980
00:47:51,520 --> 00:47:53,879
Speaker 2: your gut, in your body, and so then that those

981
00:47:53,920 --> 00:47:57,120
Speaker 2: toxins end up causing gas floating and all those other bits,

982
00:47:57,160 --> 00:47:59,440
Speaker 2: because it's basically the food is fermenting in your stomach.

983
00:47:59,480 --> 00:48:02,480
Speaker 2: You're not giving it have time to fully process through.

984
00:48:04,080 --> 00:48:06,200
Speaker 1: And then you're giving the bacteria even more recent to

985
00:48:06,239 --> 00:48:06,880
Speaker 1: stick around.

986
00:48:07,280 --> 00:48:09,759
Speaker 2: Yeah, I didn't realize that that mechanism doesn't kick in,

987
00:48:10,080 --> 00:48:12,040
Speaker 2: Yeah till nineteen minutes off CBE.

988
00:48:12,120 --> 00:48:14,320
Speaker 1: And I will say, there are all these other things

989
00:48:14,400 --> 00:48:17,719
Speaker 1: that you know can cause dysfunction, with the migraine motor

990
00:48:17,760 --> 00:48:20,359
Speaker 1: complex hashimotives being one of them. You know, a lot

991
00:48:20,400 --> 00:48:22,839
Speaker 1: of autoimmune issues being part of that picture. A lot

992
00:48:22,880 --> 00:48:25,759
Speaker 1: of people with Celiac disease also, you know, kind of

993
00:48:25,800 --> 00:48:29,239
Speaker 1: have issues with their motility. But yeah, that's kind of

994
00:48:29,280 --> 00:48:31,680
Speaker 1: like a big piece of the pie. And people who

995
00:48:31,920 --> 00:48:34,759
Speaker 1: get CIBO. And I will also say, because you know

996
00:48:34,800 --> 00:48:38,400
Speaker 1: it's kind of cold season, flu season, any sort of

997
00:48:38,480 --> 00:48:42,560
Speaker 1: food poisoning or like stomach bug, you know, you may

998
00:48:42,560 --> 00:48:44,800
Speaker 1: not notice it in the moment. Well you'll notice it

999
00:48:44,880 --> 00:48:46,480
Speaker 1: in the moment. You'll be miserable in the moment in

1000
00:48:46,520 --> 00:48:48,839
Speaker 1: terms of a stomach bug, but you know, a week

1001
00:48:48,920 --> 00:48:51,960
Speaker 1: later you may feel back to normal. But it's what

1002
00:48:52,120 --> 00:48:55,759
Speaker 1: happens three weeks or a month after that, once our

1003
00:48:55,880 --> 00:48:58,680
Speaker 1: nerve damage has had the time to kind of kick in,

1004
00:48:59,080 --> 00:49:02,040
Speaker 1: and the stagnation builds over time, and then it becomes

1005
00:49:02,080 --> 00:49:05,960
Speaker 1: really hard for people to connect any sort of digestive

1006
00:49:06,000 --> 00:49:08,680
Speaker 1: issues with what happened like a month before.

1007
00:49:08,920 --> 00:49:10,400
Speaker 2: That's what happened to my friend who was saying that,

1008
00:49:10,480 --> 00:49:12,799
Speaker 2: I say, two people said they go food poisoning and

1009
00:49:12,840 --> 00:49:15,200
Speaker 2: then directly off to that CIBO. So what's the difference

1010
00:49:15,200 --> 00:49:17,080
Speaker 2: between CIBO and IBS then.

1011
00:49:17,480 --> 00:49:20,680
Speaker 1: So a lot of specialists say that there's a pretty

1012
00:49:20,680 --> 00:49:23,640
Speaker 1: big overlap. You know, IBS is kind of this like

1013
00:49:23,920 --> 00:49:28,120
Speaker 1: blanket band aid diagnosis. It's really just a collection of symptoms.

1014
00:49:28,160 --> 00:49:31,680
Speaker 1: It's not really an explanation for why they're happening. And

1015
00:49:31,760 --> 00:49:35,319
Speaker 1: so a lot of people do think that CEBO, you know,

1016
00:49:35,480 --> 00:49:39,120
Speaker 1: covers a large portion of the IBS population, but there

1017
00:49:39,120 --> 00:49:42,239
Speaker 1: are other things too, these you know, yeast or fungal overgrowth,

1018
00:49:42,280 --> 00:49:45,640
Speaker 1: cee FOE and you know, many other things that it

1019
00:49:45,680 --> 00:49:48,759
Speaker 1: can be. Cebo's becoming one of the easier ones to

1020
00:49:48,880 --> 00:49:51,880
Speaker 1: test for. So I think that's why it's feeling more common,

1021
00:49:52,000 --> 00:49:55,440
Speaker 1: especially as awareness grows within the medical community and people

1022
00:49:55,480 --> 00:49:58,759
Speaker 1: think to test for it. But it's not always the

1023
00:49:58,840 --> 00:50:01,600
Speaker 1: only thing. And then it there is often an overlap,

1024
00:50:01,719 --> 00:50:04,520
Speaker 1: you know, with a fungal or YaST growth too, because

1025
00:50:04,560 --> 00:50:08,520
Speaker 1: it's really a mechanical issue. Yes, so anything can overgrow

1026
00:50:08,560 --> 00:50:10,520
Speaker 1: if you have, you know, the mechanical issue.

1027
00:50:10,560 --> 00:50:12,800
Speaker 2: What can people do to avoid getting sebo or the

1028
00:50:12,880 --> 00:50:14,280
Speaker 2: specific foods not to eat?

1029
00:50:14,840 --> 00:50:17,360
Speaker 1: No, So I think it's less again about the foods

1030
00:50:17,360 --> 00:50:19,960
Speaker 1: and more about just like keeping your motility in the

1031
00:50:20,000 --> 00:50:23,359
Speaker 1: back of your mind, changing how you eat. I say,

1032
00:50:23,400 --> 00:50:25,960
Speaker 1: like chewing your food. It's like such a common sense thing,

1033
00:50:26,040 --> 00:50:28,400
Speaker 1: but like we really don't do it, and you know,

1034
00:50:28,560 --> 00:50:31,719
Speaker 1: just giving our digestive system the leg up that it

1035
00:50:31,760 --> 00:50:34,160
Speaker 1: was intended to have versus like, you know, swallowing our

1036
00:50:34,239 --> 00:50:34,840
Speaker 1: food whole.

1037
00:50:35,920 --> 00:50:38,200
Speaker 2: So many of us do. I literally have to consciously

1038
00:50:38,280 --> 00:50:41,799
Speaker 2: sit and tell myself, I suddenly notice how chewing and

1039
00:50:41,840 --> 00:50:44,239
Speaker 2: I'm takeing five bites and I'm swallowing it. And my

1040
00:50:44,239 --> 00:50:46,160
Speaker 2: granddad always used to say, we have to take like

1041
00:50:46,239 --> 00:50:50,080
Speaker 2: thirty bites before you swallow and then watch him and

1042
00:50:50,239 --> 00:50:52,279
Speaker 2: he would be really particular about it. Make all of

1043
00:50:52,360 --> 00:50:52,839
Speaker 2: us do it.

1044
00:50:53,120 --> 00:50:54,800
Speaker 1: And now our mother was the same way. She was

1045
00:50:54,880 --> 00:50:56,960
Speaker 1: like the last person by half an hour at the table.

1046
00:50:56,960 --> 00:51:00,960
Speaker 2: We're all like, yes, but imagine how good digestion was.

1047
00:51:03,320 --> 00:51:05,560
Speaker 1: Yeah, so I think that's something to pay attention to.

1048
00:51:06,239 --> 00:51:08,560
Speaker 1: And then honestly, like our sleep and our stress levels.

1049
00:51:08,600 --> 00:51:11,000
Speaker 1: They really do affect our motility, they affect our digest

1050
00:51:11,040 --> 00:51:14,279
Speaker 1: and they affect our blood sugar. And then, you know,

1051
00:51:14,360 --> 00:51:17,440
Speaker 1: I'll just like caveat some things that were said earlier

1052
00:51:17,480 --> 00:51:19,600
Speaker 1: because now that we're talking about cbel you'll understand why.

1053
00:51:19,640 --> 00:51:22,720
Speaker 1: But some people with ce bow, you know, blood sugar

1054
00:51:22,760 --> 00:51:24,879
Speaker 1: may come second, Like you may want to have those

1055
00:51:24,920 --> 00:51:27,880
Speaker 1: smoothies or those you know, purade soups, broads, things that

1056
00:51:27,920 --> 00:51:31,360
Speaker 1: are kind of easier again that like don't require so

1057
00:51:31,480 --> 00:51:34,719
Speaker 1: much work for your digestive system because it is, you know,

1058
00:51:35,320 --> 00:51:38,319
Speaker 1: under fire, it's not functioning optimally to begin with.

1059
00:51:38,880 --> 00:51:42,520
Speaker 2: You mentioned intimate enfosting idea, and in your book you

1060
00:51:42,600 --> 00:51:47,120
Speaker 2: say that especially for women, that intimate and fostering isn't recommended.

1061
00:51:47,200 --> 00:51:50,200
Speaker 2: So would you recommend intimate enfosting to people.

1062
00:51:50,000 --> 00:51:53,400
Speaker 1: Or I think again, there's like such a broad range

1063
00:51:53,560 --> 00:51:56,960
Speaker 1: of how people apply that. You know, like twelve hours

1064
00:51:57,000 --> 00:51:58,640
Speaker 1: for me, that's easy. I don't even have to think

1065
00:51:58,680 --> 00:52:01,160
Speaker 1: about that. You usually go to twelve hours, and that

1066
00:52:01,280 --> 00:52:03,719
Speaker 1: for some people is considered into minute fasting. I don't

1067
00:52:03,760 --> 00:52:05,600
Speaker 1: think of it as that. I think of that as

1068
00:52:05,640 --> 00:52:09,120
Speaker 1: like a good spacing. But you know, going like sixteen

1069
00:52:09,239 --> 00:52:13,720
Speaker 1: and basically anything that can be read by the body

1070
00:52:13,800 --> 00:52:17,399
Speaker 1: is starving. I don't think is helpful for women. Again, yes,

1071
00:52:17,560 --> 00:52:21,080
Speaker 1: it increases our stress hormones, and if we're already stressed out,

1072
00:52:21,080 --> 00:52:23,839
Speaker 1: which like let's be honest, like we all are, then

1073
00:52:23,880 --> 00:52:26,040
Speaker 1: that's only going to kind of light some of those

1074
00:52:26,080 --> 00:52:28,080
Speaker 1: symptoms on fire. And then again for women in their

1075
00:52:28,160 --> 00:52:31,880
Speaker 1: child bearing years, you know, I think any sign of starvation,

1076
00:52:32,040 --> 00:52:33,640
Speaker 1: you know, that's a sign in the body that it's

1077
00:52:33,719 --> 00:52:36,680
Speaker 1: not a good time to incubate another life. So it's

1078
00:52:36,680 --> 00:52:38,960
Speaker 1: just something to think about if you are trying to

1079
00:52:39,000 --> 00:52:42,440
Speaker 1: conceive or you know, have that on your mind at all.

1080
00:52:42,520 --> 00:52:46,240
Speaker 2: Yeah, I think we always see stress in the physical

1081
00:52:46,239 --> 00:52:48,440
Speaker 2: body in terms of in the mind. We always think

1082
00:52:48,480 --> 00:52:51,840
Speaker 2: of stress as being I'm anxious or I feel stressed.

1083
00:52:52,040 --> 00:52:54,880
Speaker 2: But I think sometimes we miss the symptoms of stress

1084
00:52:54,920 --> 00:52:57,759
Speaker 2: that our physical body tells us well, the things that

1085
00:52:57,800 --> 00:53:00,640
Speaker 2: we're doing that is putting stress on all bodies. And

1086
00:53:00,680 --> 00:53:03,319
Speaker 2: I think that mind shift is really important because even

1087
00:53:03,440 --> 00:53:07,000
Speaker 2: certain workouts or exercises that women do, like high intensity

1088
00:53:07,000 --> 00:53:11,600
Speaker 2: interval training, actually for someone with hormonal issues, thyroid issues,

1089
00:53:11,840 --> 00:53:15,680
Speaker 2: actually doing these high intensity training workouts can throw off

1090
00:53:15,680 --> 00:53:18,640
Speaker 2: your hormones so much can throw off so much in

1091
00:53:18,680 --> 00:53:22,200
Speaker 2: your body and create more stress and more harm than good.

1092
00:53:22,560 --> 00:53:25,600
Speaker 2: And so yeah, I think that's a that's really tricky

1093
00:53:25,600 --> 00:53:27,120
Speaker 2: because you're like, oh, I really want to lose weight

1094
00:53:27,200 --> 00:53:29,279
Speaker 2: or I really want to get fit, so I'm going

1095
00:53:29,320 --> 00:53:31,480
Speaker 2: to do all this intense work and then you don't

1096
00:53:31,520 --> 00:53:33,880
Speaker 2: realize it's raising your quarters ale levels. So what happens

1097
00:53:33,880 --> 00:53:36,319
Speaker 2: when your quarterle levels rise, your body's holding onto the

1098
00:53:36,320 --> 00:53:39,160
Speaker 2: fat more than they usually work exactly, and then you'll

1099
00:53:39,239 --> 00:53:41,359
Speaker 2: keep doing all these intense workouts and you're thinking, why

1100
00:53:41,360 --> 00:53:44,239
Speaker 2: am I not losing weight when when I'm trying so hard,

1101
00:53:44,280 --> 00:53:47,040
Speaker 2: I'm eating the right foods because your body's holding onto it.

1102
00:53:47,080 --> 00:53:51,840
Speaker 2: And so doing lower impact workouts walking sometimes you'll notice

1103
00:53:51,840 --> 00:53:54,640
Speaker 2: that you'll reduce all these high intense workouts start just

1104
00:53:54,680 --> 00:53:58,680
Speaker 2: simply walking or doing weight training that isn't too intense,

1105
00:53:58,760 --> 00:54:00,960
Speaker 2: and your body's like slowly, genterly letting go.

1106
00:54:01,560 --> 00:54:04,680
Speaker 1: I think you know, most people, at least those who

1107
00:54:04,680 --> 00:54:08,600
Speaker 1: are kind of wellness oriented and paying attention, you know,

1108
00:54:08,719 --> 00:54:11,399
Speaker 1: to a lot of these conversations. It is not high

1109
00:54:11,480 --> 00:54:15,320
Speaker 1: intensity anything that we need, like we need to be gentler,

1110
00:54:15,560 --> 00:54:18,160
Speaker 1: like everything would probably be better if we're just a

1111
00:54:18,160 --> 00:54:19,360
Speaker 1: little bit into living.

1112
00:54:19,719 --> 00:54:21,440
Speaker 2: Yeah, I feel like I need more. I feel like

1113
00:54:21,440 --> 00:54:22,000
Speaker 2: it's a lot of.

1114
00:54:22,000 --> 00:54:24,960
Speaker 1: People we saybo too. It's like everyone wants to muscle

1115
00:54:25,040 --> 00:54:27,680
Speaker 1: through it, and unfortunately, like you kind of just have

1116
00:54:27,760 --> 00:54:30,680
Speaker 1: to extend the runway and be willing to just be

1117
00:54:30,800 --> 00:54:33,000
Speaker 1: gentle for a long stretch of time, and the.

1118
00:54:33,040 --> 00:54:37,120
Speaker 2: Healing process longer generally is always better. Like even in Ivade,

1119
00:54:37,160 --> 00:54:40,200
Speaker 2: it talks about how we're so used to all these

1120
00:54:40,280 --> 00:54:43,160
Speaker 2: quick fixes, and that's just in every single part of

1121
00:54:43,200 --> 00:54:45,960
Speaker 2: our life. And the problem is everything becomes faster, and

1122
00:54:45,960 --> 00:54:50,000
Speaker 2: then we become faster, and then our expectations like I mean, look,

1123
00:54:50,080 --> 00:54:52,839
Speaker 2: I love Amazon, but like even the fact that we're

1124
00:54:52,840 --> 00:54:54,560
Speaker 2: so used to like oh I want this and I

1125
00:54:54,560 --> 00:54:56,719
Speaker 2: can have it in twenty four hours. But then our

1126
00:54:56,760 --> 00:54:59,400
Speaker 2: mind becomes like that with our body too, and it's like,

1127
00:54:59,440 --> 00:55:02,080
Speaker 2: but how long have you been damaging your body for?

1128
00:55:02,239 --> 00:55:06,360
Speaker 2: And you're aspecting the result of health and wellness within

1129
00:55:06,600 --> 00:55:09,560
Speaker 2: twenty four hours forty eight hours a week, and so

1130
00:55:10,120 --> 00:55:11,839
Speaker 2: you have to think about the amount of time that

1131
00:55:11,920 --> 00:55:15,520
Speaker 2: you have spent harming your body potentially, and then think

1132
00:55:15,600 --> 00:55:17,879
Speaker 2: about at least of that amount of time to help

1133
00:55:17,960 --> 00:55:20,200
Speaker 2: heal it. Your body will take time to get used

1134
00:55:20,200 --> 00:55:23,480
Speaker 2: to your new habits, and so giving yourself time is

1135
00:55:23,480 --> 00:55:27,719
Speaker 2: so important. Should you modify your carbohydrate intake doing pregnancy

1136
00:55:27,719 --> 00:55:29,360
Speaker 2: and breastfeeding or can you keep it the same?

1137
00:55:30,120 --> 00:55:35,319
Speaker 1: You know, I think there I've never breastped, but I

1138
00:55:35,360 --> 00:55:37,400
Speaker 1: think a lot of people actually do require more carbs

1139
00:55:37,400 --> 00:55:40,520
Speaker 1: because again, you're, you know, using a lot of energy

1140
00:55:40,560 --> 00:55:43,200
Speaker 1: in the body to produce breast milk to feed another thing.

1141
00:55:43,360 --> 00:55:45,120
Speaker 1: So I think it's yeah, one of those areas where

1142
00:55:45,120 --> 00:55:48,080
Speaker 1: complex carbs are really important. And again complex cars just

1143
00:55:48,080 --> 00:55:51,880
Speaker 1: need starches, so whole grains and adding things like that

1144
00:55:51,920 --> 00:55:55,879
Speaker 1: whenever possible, and just not being too you know, too

1145
00:55:55,960 --> 00:55:58,960
Speaker 1: worried about you know, the carb counts and things, you know,

1146
00:55:59,040 --> 00:56:01,719
Speaker 1: simple sugar. But again, it's like when you're kind of

1147
00:56:01,760 --> 00:56:04,879
Speaker 1: running on fumes, like you do need a little bit

1148
00:56:04,920 --> 00:56:07,680
Speaker 1: more help in terms of readily available energy a lot

1149
00:56:07,680 --> 00:56:11,200
Speaker 1: of the time, like digestion is not where it needs

1150
00:56:11,280 --> 00:56:14,959
Speaker 1: to be postpartums. So yeah, just being again a little

1151
00:56:15,040 --> 00:56:18,959
Speaker 1: gentle with yourself and paying attention to what actually makes

1152
00:56:19,000 --> 00:56:22,680
Speaker 1: you feel fueled. You don't really want to like restrict

1153
00:56:23,000 --> 00:56:23,880
Speaker 1: in that time period.

1154
00:56:23,880 --> 00:56:25,360
Speaker 2: You know that reminded me of the other thing that

1155
00:56:25,400 --> 00:56:28,239
Speaker 2: I had to change when it came to cutting out

1156
00:56:28,280 --> 00:56:32,080
Speaker 2: sugar was also all the lifestyle habits that were surrounding that.

1157
00:56:32,680 --> 00:56:35,399
Speaker 2: Because if I was running from thing to think to thing,

1158
00:56:35,440 --> 00:56:37,480
Speaker 2: and I was in high anxiety, you need.

1159
00:56:37,320 --> 00:56:38,000
Speaker 1: A quick fix.

1160
00:56:38,080 --> 00:56:40,600
Speaker 2: I just I'm like, I just need something, And so

1161
00:56:41,200 --> 00:56:44,080
Speaker 2: slowing down and being an even if it's just the

1162
00:56:44,160 --> 00:56:45,920
Speaker 2: small amount of stone and cutting one thing out of

1163
00:56:45,960 --> 00:56:48,799
Speaker 2: my day made such a difference the pacing of my

1164
00:56:48,960 --> 00:56:53,840
Speaker 2: life as I changed that. It really helped with not

1165
00:56:53,960 --> 00:56:56,839
Speaker 2: craving as much and also having more time to like

1166
00:56:56,880 --> 00:56:59,400
Speaker 2: invest into what foods am I eating. Of course I'm

1167
00:56:59,440 --> 00:57:02,400
Speaker 2: going to be craving sugar because my meals weren't substantial.

1168
00:57:02,640 --> 00:57:04,959
Speaker 2: I didn't have the right balance of nutrients that I needed.

1169
00:57:04,960 --> 00:57:07,000
Speaker 2: I didn't have the right balance of all the food

1170
00:57:07,000 --> 00:57:09,879
Speaker 2: groups that I needed. So half an hour after that,

1171
00:57:10,040 --> 00:57:13,160
Speaker 2: I'm hungry again because and then I want the instant

1172
00:57:13,239 --> 00:57:15,640
Speaker 2: fuel because I don't have time to think about how

1173
00:57:15,680 --> 00:57:18,360
Speaker 2: to make other things. So that was something that really

1174
00:57:18,360 --> 00:57:19,000
Speaker 2: helped me too.

1175
00:57:19,200 --> 00:57:22,440
Speaker 1: Yeah, I would say nutrient density something focused on. Yeah,

1176
00:57:22,480 --> 00:57:27,040
Speaker 1: but that doesn't mean low carb. It's adding more more

1177
00:57:27,080 --> 00:57:30,400
Speaker 1: good instead of like taking away. So add some nuts

1178
00:57:30,400 --> 00:57:34,640
Speaker 1: and seeds to your oatmeal and actually different alm and

1179
00:57:34,720 --> 00:57:36,800
Speaker 1: butter and you'll be good, all.

1180
00:57:36,800 --> 00:57:39,680
Speaker 2: Right, myth or truth, let's do it. Bread in Europe

1181
00:57:39,760 --> 00:57:42,920
Speaker 2: is better than bread in the USA. Better for you.

1182
00:57:43,400 --> 00:57:46,160
Speaker 1: Okay, I would say truth, I'm really bad, I guess

1183
00:57:46,240 --> 00:57:47,680
Speaker 1: or no questions by the way, I'm like, but I

1184
00:57:47,720 --> 00:57:50,600
Speaker 1: would love to explain, but you okay.

1185
00:57:50,960 --> 00:57:51,120
Speaker 2: Yeah.

1186
00:57:51,200 --> 00:57:53,360
Speaker 1: So bread is a really interesting one and kind of

1187
00:57:53,400 --> 00:57:55,640
Speaker 1: goes back. And I actually like talking about pasta too,

1188
00:57:55,680 --> 00:57:57,440
Speaker 1: because a lot of people, again I've been gluten free

1189
00:57:57,480 --> 00:57:59,120
Speaker 1: for fifteen years, a lot of people are like, oh,

1190
00:57:59,160 --> 00:58:01,560
Speaker 1: I go to Europe and I eat pasta and Italy

1191
00:58:01,600 --> 00:58:03,400
Speaker 1: and I feel totally fine. But when I'm here, I'm

1192
00:58:03,400 --> 00:58:05,680
Speaker 1: really bloated. Or I go to you know, France and

1193
00:58:05,680 --> 00:58:07,800
Speaker 1: I epagetz and it's like totally fine. But I eat

1194
00:58:07,840 --> 00:58:09,880
Speaker 1: you know, sandwich bread in the US and I feel

1195
00:58:09,880 --> 00:58:13,280
Speaker 1: like crap. And really, I think, you know, there is

1196
00:58:13,360 --> 00:58:17,320
Speaker 1: a narrative to be had about again, how things are grown.

1197
00:58:17,440 --> 00:58:20,000
Speaker 1: That round up isn't used over there as much, but

1198
00:58:20,320 --> 00:58:24,480
Speaker 1: you know there things are slipping over there as well.

1199
00:58:24,680 --> 00:58:27,560
Speaker 1: But I think it's more about like the artisanal methods

1200
00:58:27,600 --> 00:58:30,120
Speaker 1: of how we make our food. And that's why I love,

1201
00:58:30,240 --> 00:58:32,680
Speaker 1: you know, why it's important to me to write a

1202
00:58:32,680 --> 00:58:35,960
Speaker 1: cookbook instead of just like a book about all this stuff,

1203
00:58:36,000 --> 00:58:38,680
Speaker 1: because how we prepare our food really does affect our

1204
00:58:38,680 --> 00:58:42,120
Speaker 1: blood sugar really does affect our digestion. And you know,

1205
00:58:42,160 --> 00:58:46,720
Speaker 1: in terms of you know, authentic sourdough, the slow the

1206
00:58:46,840 --> 00:58:52,080
Speaker 1: slow process, the slow rise time, the fermentation that takes time,

1207
00:58:52,320 --> 00:58:54,760
Speaker 1: our bacteria is actually eating some of the carb count,

1208
00:58:55,320 --> 00:58:57,560
Speaker 1: it's eating some of the gluten, you know, and it's

1209
00:58:57,600 --> 00:58:59,440
Speaker 1: just maybe going to be a little bit easier to

1210
00:58:59,480 --> 00:59:02,600
Speaker 1: digest as the result for people and give people a

1211
00:59:02,600 --> 00:59:05,960
Speaker 1: little steadier blood sugar as a result. But the pasta

1212
00:59:06,040 --> 00:59:10,080
Speaker 1: situation I think is really interesting. So in Italy, you know,

1213
00:59:10,160 --> 00:59:14,360
Speaker 1: the way that authentically or historically traditionally you make pastas

1214
00:59:14,480 --> 00:59:18,720
Speaker 1: to slow dry it, you know sometimes outside, you know,

1215
00:59:19,000 --> 00:59:21,560
Speaker 1: to get it hard. And people are saying, oh, well,

1216
00:59:21,600 --> 00:59:24,439
Speaker 1: like you know, Italian pasta is lower in gluten because

1217
00:59:24,480 --> 00:59:26,480
Speaker 1: of you know, the type of flower they use, and

1218
00:59:26,520 --> 00:59:30,560
Speaker 1: I'm like, no, honey, it's actually higher in gluten because

1219
00:59:30,600 --> 00:59:33,800
Speaker 1: it's semolina flower. It's actually a high protein glutens of protein,

1220
00:59:34,160 --> 00:59:36,920
Speaker 1: high gluten flower because you want your pasta to have

1221
00:59:36,960 --> 00:59:40,200
Speaker 1: that beautiful bite and elasticity, you want it to wind

1222
00:59:40,240 --> 00:59:43,360
Speaker 1: around a noodle properly. So the Italians know that because

1223
00:59:43,400 --> 00:59:46,960
Speaker 1: they know everything. But what they do is, you know,

1224
00:59:47,680 --> 00:59:51,520
Speaker 1: instead of kind of flash drying it in an industrial process,

1225
00:59:51,520 --> 00:59:53,760
Speaker 1: and of course like some Italian brands do that too,

1226
00:59:53,800 --> 00:59:57,800
Speaker 1: I mean industrialized food. But the difference there is in

1227
00:59:58,000 --> 01:00:00,840
Speaker 1: just what happens to the gluten. So if you think

1228
01:00:00,880 --> 01:00:04,000
Speaker 1: about how you cook, you know, animal protein. Sorry, but

1229
01:00:04,040 --> 01:00:05,320
Speaker 1: if you take a steak and you put it in

1230
01:00:05,320 --> 01:00:08,000
Speaker 1: a hot skillet, it's going to shrink up and like

1231
01:00:08,160 --> 01:00:11,640
Speaker 1: really really constrict. And that's what happens with protein. So

1232
01:00:11,720 --> 01:00:14,760
Speaker 1: the same thing happens in our pasta when we change

1233
01:00:14,760 --> 01:00:17,640
Speaker 1: the temperature drastically and really quickly, is that the gluten

1234
01:00:17,720 --> 01:00:19,160
Speaker 1: is just going to be like much more of a

1235
01:00:19,240 --> 01:00:22,760
Speaker 1: tight knit sweater versus like a nice loose weave, and

1236
01:00:22,800 --> 01:00:24,400
Speaker 1: that's going to be a lot harder for our gut

1237
01:00:24,400 --> 01:00:26,880
Speaker 1: to process. So it's just one of the reasons, and

1238
01:00:26,920 --> 01:00:28,800
Speaker 1: it's not the only reason, but it's the one I

1239
01:00:28,800 --> 01:00:31,320
Speaker 1: feel like is not talked about enough in terms of

1240
01:00:31,600 --> 01:00:32,680
Speaker 1: our digestive system.

1241
01:00:32,720 --> 01:00:34,760
Speaker 2: So you're saying that the ones that are done industrially.

1242
01:00:35,200 --> 01:00:37,880
Speaker 2: The way that they do the heating process is worse

1243
01:00:38,520 --> 01:00:41,000
Speaker 2: because in Italy they sun dry them.

1244
01:00:41,240 --> 01:00:43,760
Speaker 1: Yeah, it's just a slower process. And you can find,

1245
01:00:43,920 --> 01:00:47,320
Speaker 1: you know, brands that do sell here that say Lenta

1246
01:00:47,360 --> 01:00:49,720
Speaker 1: on the front or it'll say slow dried. And that's

1247
01:00:49,760 --> 01:00:50,880
Speaker 1: just something to keep in mind.

1248
01:00:50,960 --> 01:00:53,200
Speaker 2: Oh my god, that's such a good hag. Okay, slow

1249
01:00:53,240 --> 01:00:54,240
Speaker 2: drive pasta everyone.

1250
01:00:54,360 --> 01:00:55,920
Speaker 1: Yeah, you don't have to go to Italy. You can

1251
01:00:55,960 --> 01:00:58,120
Speaker 1: look on the and it really is just on the

1252
01:00:58,120 --> 01:00:59,800
Speaker 1: supermarket shelf you can usually find it.

1253
01:00:59,800 --> 01:01:02,800
Speaker 2: So good to know, actually sour doough bread is better

1254
01:01:02,840 --> 01:01:08,640
Speaker 2: for you. Yes, okay, great. Calbs make you bloated?

1255
01:01:08,960 --> 01:01:11,120
Speaker 1: Oh myth, Yeah, myth.

1256
01:01:12,240 --> 01:01:14,840
Speaker 2: All carbs cause glucose spikes.

1257
01:01:15,160 --> 01:01:20,440
Speaker 1: Oh that's a tricky one. I mean, I would say fact,

1258
01:01:20,960 --> 01:01:25,040
Speaker 1: but you know it depends what type of carb.

1259
01:01:24,880 --> 01:01:26,480
Speaker 2: You know, and gucospipes are normal.

1260
01:01:26,520 --> 01:01:28,320
Speaker 1: Yeah exactly. Yeah, there you go.

1261
01:01:30,000 --> 01:01:32,080
Speaker 2: Calbs make you fat.

1262
01:01:32,320 --> 01:01:35,960
Speaker 1: Again, like myth doesn't have to again, it depends how

1263
01:01:36,080 --> 01:01:38,920
Speaker 1: high that glucose spike is going in your insolent situation.

1264
01:01:39,760 --> 01:01:43,160
Speaker 2: Thank you so much. This has honestly been like one

1265
01:01:43,200 --> 01:01:46,560
Speaker 2: of the most informative I'm so sorry. I shot so

1266
01:01:46,560 --> 01:01:48,160
Speaker 2: many questions at you, but I thought it was such

1267
01:01:48,160 --> 01:01:51,000
Speaker 2: an interesting topic and I really appreciate the way that

1268
01:01:51,040 --> 01:01:53,320
Speaker 2: you shared. It made so much sense. And I feel like,

1269
01:01:53,880 --> 01:01:58,000
Speaker 2: hopefully carb before your new incredible book and this conversation

1270
01:01:58,320 --> 01:02:00,840
Speaker 2: will help people love carbs and they're bodies a lot

1271
01:02:00,880 --> 01:02:04,560
Speaker 2: more and I really hope that. So thank you so much,

1272
01:02:04,640 --> 01:02:04,920
Speaker 2: thank you.

1273
01:02:05,000 --> 01:02:06,880
Speaker 1: That's my mission. Thank you for sharing it.

1274
01:02:07,080 --> 01:02:12,960
Speaker 2: Of course. M