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Speaker 1: Chef Chuck Hayworth is here with us today, and he

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Speaker 1: is a chef who lost his ability to eat normally

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Speaker 1: and had to rethink food completely. He's gonna tell us

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Speaker 1: a little bit about that journey, because you guys know

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Speaker 1: that I love to talk about food as medicine and

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Speaker 1: this is I think our guy to really talk about

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Speaker 1: this with, so have Chuck.

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Speaker 2: Thank you so much for having me. I'm so excited

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Speaker 2: to be on your show. Yes, we are very aligned

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Speaker 2: in our thinking and in our way that. You know,

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Speaker 2: like the old timers in the South used to say

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Speaker 2: you are what you eat, and that's absolutely true.

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Speaker 1: Yeah, but they didn't really know what they were saying

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Speaker 1: when they said that, did day because I'm Louisiana and

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Speaker 1: we did not eat clean.

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Speaker 2: Well. The funny thing is the thought pattern of our

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Speaker 2: food system and the way we eat has significantly changed

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Speaker 2: significant Kent Lee changed. But the old timers were right.

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Speaker 2: But most of the time they went out to the

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Speaker 2: garden and got that subols god, you know, pick fruits

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Speaker 2: that were in season off the trees in the backyard

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Speaker 2: and things like that. And I think, I think we

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Speaker 2: really need to return to that lifestyle at some point

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Speaker 2: in time. I mean, as I sit here talk of

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Speaker 2: you today, I'm on my son forg But I've got

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Speaker 2: a couple fruit trees that are It's springtime here in

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Speaker 2: the South, as you know, and I got a couple

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Speaker 2: fruit trees that are blossoming and flowering for me, and

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Speaker 2: I'm very, very excited about the season to come, if

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Speaker 2: you will.

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Speaker 1: I've tried to get into gardening. I just got a

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Speaker 1: new system that I can do indoors and that can

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Speaker 1: kind of it's a little self monitoring or keep killing everything. No,

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Speaker 1: I agree with you with that. The homegrown seems to

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Speaker 1: be the way we need to start going.

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Speaker 2: Well, that's I mean, that's My grandparents and great grandparents

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Speaker 2: lived well into their hundreds and they definitely had their

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Speaker 2: victory gardens going for the bulk of their lifetime. It

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Speaker 2: was a great joy for my grandmother this time of

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Speaker 2: the year to get out and I would always see

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Speaker 2: her pulling weeds in the garden and she would always

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Speaker 2: have something to her only so it would be, Hey,

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Speaker 2: I've got some spring kale for you to come again.

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Speaker 2: I've got some collars for you to come and pick up,

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Speaker 2: you know, and I want you to share my herbs

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Speaker 2: my collars, my vegetables, my fruits with your clients. And

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Speaker 2: it was just a joy because I knew she didn't

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Speaker 2: put an ounce of fertilizer anything any of her stuff,

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Speaker 2: so I knew for it. I knew for a fat

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Speaker 2: that she was using composted soil from the food we ate.

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Speaker 2: The old timers used to use vinegar to kill weeds

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Speaker 2: and things like that, you know, So it was just

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Speaker 2: it was just simple organic philosophy of hers that I've

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Speaker 2: carried over into my own garden. So, but you got

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Speaker 2: to start somewhere. And those those hyder towers, those are fantastic.

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Speaker 2: Those are fantastic. Okay, you are lettuces and tomatoes and

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Speaker 2: cucumbers and all kinds of flowers, edible flowers and things

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Speaker 2: like that that are that. It's just a great way

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Speaker 2: to get started. Absolutely. That's so I encourage you. Keep

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Speaker 2: up with the words. Okay, keep it.

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Speaker 3: I'll keep you post.

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Speaker 1: Give the listeners a little bit of your backstory, because

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Speaker 1: I know you were a chef, and obviously i'm sure

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Speaker 1: cooking amazing food. You just mentioned your grandmother, so I

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Speaker 1: want to know was your thinking already moving in this

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Speaker 1: way of like food is medicine, eat organic, all of

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Speaker 1: those things. Or was it when you got diagnosed with

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Speaker 1: cancer that everything changed?

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Speaker 2: Well, yeah, absolutely everything changed when the diagnosis came in.

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Speaker 2: When I moved away, moved into industrial food service as

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Speaker 2: a career at fourteen years of age. You know, that

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Speaker 2: lifestyle is not for everyone.

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Speaker 4: It is.

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Speaker 2: It is a lifestyle of go go go all the time,

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Speaker 2: high adrenaline, feeding the mass as if you will, into

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Speaker 2: restaurant hospitality business. I was in hotels and resorts as

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Speaker 2: well at one point in time when I was younger,

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Speaker 2: and that lifestyle really caught up with me in the

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Speaker 2: form of a rare stomach cancer. I was twenty two

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Speaker 2: years of age when I was diagnosed, a lifetime agost

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Speaker 2: funny what all your Yeah, I mean it was, yeah,

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Speaker 2: I was really young, and it was at the time,

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Speaker 2: you know, it was a career killer because it's you know,

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Speaker 2: you're yours chef working in kitchens and you can't taste

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Speaker 2: solid food again. So it's like, you know, that's where

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Speaker 2: my life really changed. That's where this philosophy and medical

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Speaker 2: meals philosophy that I've been doing now you know for

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Speaker 2: the last almost almost three decades now for clients that's

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Speaker 2: where it came from. Back then, we didn't have the

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Speaker 2: knowledge that we have now, the research to back it

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Speaker 2: up about the gut microbiome, and all the different wonderful

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Speaker 2: knowledge that we have now about how food has grown

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Speaker 2: and wild caught seafood versus farm raising food. Everything was

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Speaker 2: the wild wild West in the nineteen nineties, in the

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Speaker 2: early two thousands, when I was diagnosed and when I

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Speaker 2: was going through my cancer journey. So this whole private

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Speaker 2: chef thing started when I had a therapy group. Cancer

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Speaker 2: therapy groups often happened, as do on with immune and other,

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Speaker 2: you know, kidney related therapy groups and things like that.

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Speaker 2: Groups of individuals that get diagnosed with these rare diseases

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Speaker 2: are oftentimes united rather than divided on the issues. So

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Speaker 2: I was in a cancer therapy group and a caregiver

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Speaker 2: came to me and kind of raised her voice in

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Speaker 2: the group that we were in, saying, I'm exhausted. I

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Speaker 2: can't do food preparation and meal preparation anymore, and I'm

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Speaker 2: so so tired. And I said, well, as it turns out,

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Speaker 2: I'm turning the corner, I'm getting better, and I'd be

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Speaker 2: happy to take that on and help y'all out with meals,

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Speaker 2: And then all of a sudden, people started coming out

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Speaker 2: of the woodwork saying, yeah, we just really don't know

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Speaker 2: what healthy eating is with this cancer thing and all this.

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Speaker 2: So what it came down to is that it was

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Speaker 2: given to me by my fellow cancer patients and their caregivers,

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Speaker 2: this opportunity to turn my life around, to get out

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Speaker 2: of industrial food service, out of contract food service, out

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Speaker 2: of hotels and restaurants, and really get into people's homes

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Speaker 2: and see what they're pantries, what are they eating on

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Speaker 2: a daily basis.

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Speaker 5: What's causing the inflammation, what's causing the irregular cell growth,

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Speaker 5: what's causing these problems in their gut microbiome that's leading

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Speaker 5: to these cancer diagnoses.

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Speaker 2: And that changed my life, working with the cancer patients

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Speaker 2: their caregivers, and then building the reputation as being this

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Speaker 2: chef that has this expertise across the Carolinas and then

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Speaker 2: across the Southeast and then now nationwide of course you know,

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Speaker 2: with real medical meals. But it all started on this

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Speaker 2: journey that I had. I wrote a book that kurtailed

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Speaker 2: my journey, and it's called The Chef's Recovery It's one

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Speaker 2: of the best Amazon bestsellers by category in the cancer

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Speaker 2: books to this day. And what's remarkable is is that

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Speaker 2: people have reached out to me from all over the world,

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Speaker 2: from all walks of life to tell me how they

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Speaker 2: realize they're not on because they're in that journey together

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Speaker 2: with their caregivers, their doctors, their dietitians. And it's all

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Speaker 2: because of the story of this chef myself that decided

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Speaker 2: to write this down and tell this story. I started

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Speaker 2: out with a liquid diet and I was on a

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Speaker 2: liquid diet for almost three years. Bone bro yes, yes, yes,

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Speaker 2: bone broths, miso broths, mushroom broths, boiled vegetable broths, things

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Speaker 2: like that. Lots and lots and lots of different broths,

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Speaker 2: which is part of the therapy that I bring to

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Speaker 2: all my clients. Bone broth, we know has tremendous minerals

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Speaker 2: and vitamins for healing. Umami in mushrooms we know is

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Speaker 2: tremendous for the gut health and the gut microbiome. And

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Speaker 2: of course you know different diversification and vegetables and fruits

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Speaker 2: and things that we eat throughout the seasons. In fact,

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Speaker 2: I'm writing a book about that. Now, that's all about

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Speaker 2: the changing seasons and changing the ingredients and how it diversifies, Yeah,

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Speaker 2: diverse it helps it. There's the thought you've got microbiome, yeah,

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Speaker 2: and thus boosting your immune system, keeping your cells healthy,

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Speaker 2: and you and your body healthy, and you're able to

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Speaker 2: kind of continue in your health and wellness journey that way.

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Speaker 2: It's been a remarkable journey and emotional journey because obviously

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Speaker 2: I say here today as a survivor of a very

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Speaker 2: rare stomach cancer, gastro intestinal strama cancer that was the

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Speaker 2: size of the large grapefruit growing in my stomach. Wow.

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Speaker 2: Even the surgeon it was supposed to be a routulle

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Speaker 2: you know, two hour, three hour long surgery to remove

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Speaker 2: this tumor, and it wound up being an eight hour

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Speaker 2: long surgery. The surgeon came out of surgery and told

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Speaker 2: my loved ones and family members said, you know, this

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Speaker 2: is going to be quite a journey for Chuck. He's

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Speaker 2: going to have to change everything about his life, everything

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Speaker 2: about his lifestyle, about his diet. He's getting ready to

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Speaker 2: change everything about who he is. And I the time,

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Speaker 2: it was a baby step journey that I was like

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Speaker 2: a lot of four letter words, so to speak, I'm sure.

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Speaker 2: But when I finally got to the point where the

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Speaker 2: doctors were saying, hey, there are no more tumors anywhere

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Speaker 2: in your intestinal track, anywhere in what's left of your

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Speaker 2: digestive system, because I had, I had most of my

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Speaker 2: stomach removed, a good portion of my large intestine and

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Speaker 2: most of my small intestine removed, and all of the

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Speaker 2: due idea of my of my everything's gone. And so

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Speaker 2: really it was kind of like the surgery was square

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Speaker 2: peg and round pole. The surgeon described it as tried

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Speaker 2: to create a new digestive system for this guy. Truly. Yeah, yeah,

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Speaker 2: I never, Thank god, I never did any chemo radiation

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Speaker 2: because I told the surgeon as part of our pre

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Speaker 2: surgery plan, I said, all right, now that we know

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Speaker 2: this tumor is there, I want you to cut until

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Speaker 2: you see that there's nothing else to cut, until you

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Speaker 2: see that there's no evidence of inflammation or anything that

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Speaker 2: could possibly be a tumor. I want you to cut

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Speaker 2: it and get it out of me. And it was

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Speaker 2: strong words because he was looking back at a twenty

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Speaker 2: two year old, obese, highly inflamed JEF with a very

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Speaker 2: very rare type of tumor that he said to me

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Speaker 2: at the time, and this was twenty six years ago.

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Speaker 2: He said, I've never ever seen a tumor like this

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Speaker 2: in any of my patients. And he's a gastro intestinal surgeon,

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Speaker 2: and he obviously had expertise and cancers and rare cancers

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Speaker 2: and things like that. And that was twenty six years ago.

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Speaker 2: And I know what my lifestyle was like. As I

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Speaker 2: told you, food service lifestyles are constantly on the go,

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Speaker 2: you're constantly working, you're constantly on the line, and that

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Speaker 2: lifestyle ultimately caught up with me. But it also changed

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Speaker 2: who I am as a professional shure and the type

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Speaker 2: of chef that I became. Here, I was training to

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Speaker 2: be a Michelin Star chef, and all of a sudden,

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Speaker 2: I could care less about accolades, I could care less

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Speaker 2: about anything. Here, I am in a therapy group two

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Speaker 2: years or so, roughly after I started my journey as

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Speaker 2: a professional chef. I'm in a cancer therapy group, and

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Speaker 2: everyone in the group is saying they're struggling with meal preparation,

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Speaker 2: and I'm there. I mean, they say, fade is what

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Speaker 2: it is. So the knowledge that I had at the

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Speaker 2: time and keep in mind back then there weren't the

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Speaker 2: recipe index as there are now. We didn't have the

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Speaker 2: knowledge of inflammation that we do now and the ingredients

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Speaker 2: that cause inflammation. Our food supply back then was the

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Speaker 2: wild West, as it has been for many years. We

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Speaker 2: now have medical professionals that have knowledge more nutritional knowledge

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Speaker 2: than ever before, and know about what causes irregular growth

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Speaker 2: and inflammation and the chemicals in the food and everything.

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Speaker 2: So when I was sitting there in that therapy group,

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Speaker 2: it was like fate. It was like yeah, I can

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Speaker 2: do this.

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Speaker 3: Yeah.

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Speaker 2: So instead of putting on a corporate chef coat and

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Speaker 2: going to an industrial kitchen, I put on a comfy

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Speaker 2: clothes and started going to my fellow cancer patients households

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Speaker 2: and helping their caregivers and their loved ones prepare food

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Speaker 2: for them. It started out doing large batches of broths

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Speaker 2: and different types of what we call kogi, which is

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Speaker 2: like overcooked rice with a bunch of bone broth mixed

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Speaker 2: into it. And it's nice and soft and soft food

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Speaker 2: that we can easily digest. You know, it just snowballed.

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Speaker 2: The next thing I know, I'm getting phone calls from

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Speaker 2: patients that are non cancer patients. Well, I've just been

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Speaker 2: diagnosed with diabetes and my neighbor told me about you,

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Speaker 2: is there anything you can do to help? And I

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Speaker 2: just started thinking about how do I develop this into

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Speaker 2: a program, and that's what became my Meta Cool Meals

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Speaker 2: Private Chef program. And I've been at it for twenty

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Speaker 2: six years and I've had people from all over the

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Speaker 2: country that have, you know, reached out and just kind

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Speaker 2: of said thank you so much for your help. You

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Speaker 2: know the greatest part of my career now is when

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Speaker 2: somebody tells me, Hey, I don't need you anymore. I

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Speaker 2: see the recipes you've been making. We've got an index

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Speaker 2: together of recipes that we can cook for the family,

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Speaker 2: and everybody's doing great, We're feeling better. And it's like, hey,

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Speaker 2: you know, working with doctors, yeah, absolutely, working with dieticians,

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Speaker 2: working with doctors, and working with patients, well, I've kind

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Speaker 2: of become that missing link in that healthcare chain because

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Speaker 2: not everybody knows how to work with the food supply

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Speaker 2: that we have access to, let alone how to do

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Speaker 2: this with my therapies that I use that diversify gut

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Speaker 2: microbiome with seasonal ingredients. So everything I do is grown

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Speaker 2: seasonally within within the southeastern the United States. So I'm

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Speaker 2: not buying you know, imported produce, even if it has

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Speaker 2: organic on it, if it's out of season, I'm not

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Speaker 2: purchasing it. And my clients know that, they know that

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Speaker 2: the fall, in the winter months, they're gonna get those

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Speaker 2: beautiful apples from the mountains of the southeastern United States

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Speaker 2: from Virginia, North Carolina, and South Carolina. And they're not

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Speaker 2: gonna get those summer berries. Those are for the summertimes.

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Speaker 2: So things like that, you know, so smart, Yeah, yeah,

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Speaker 2: I mean it's it's simple stuff. It's I'm not going

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Speaker 2: to give them apples during the summertime. I'm gonna give

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Speaker 2: them that beautiful stone fruit that's grown in the mountains,

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Speaker 2: the peaches and plums and things like that. And as

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Speaker 2: we start moving away from the summertime and into the wintertime,

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Speaker 2: and that's more of your pears and apples and that

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Speaker 2: kind of stuff.

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Speaker 1: Well, I have a question in regard to that, because

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Speaker 1: you mentioned when you go to a doctor, and especially

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Speaker 1: if you get a big diagnosis like cancer, you are told, well,

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Speaker 1: you need to eat healthier. But a lot of people

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Speaker 1: don't even know what that means you know what I mean,

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Speaker 1: which I think is kind of what you're talking about

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Speaker 1: that you rip bumped up a against in these groups.

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Speaker 1: Oh yes, it is such a need these companies that

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Speaker 1: you've created. But I wondered, what on your journey when

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Speaker 1: you first started and you're dealing with your own sickness

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Speaker 1: and or illness and you're starting to figure out, Okay,

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Speaker 1: I gotta eat different, Like, what were some of the

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Speaker 1: things that first read flag that you noticed about your

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Speaker 1: own diet? And then also how did you quickly make

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Speaker 1: changes that were like immedia.

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Speaker 2: For those listeners of yours that are probably I listened. Folks,

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Speaker 2: if you're out there and you're going through this right

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Speaker 2: now currently, or if you're a caregiver and you're watching

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Speaker 2: somebody go through this suffering, the biggest piece of advice

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Speaker 2: that I have for you is, do not go back.

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Speaker 2: Do not try to move backwards and eat the same

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Speaker 2: foods that cause the inflammation in your body and cause

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Speaker 2: the irregular cell growth, et cetera, et cetera within your body.

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Speaker 2: Do not step backwards. Do not return to the same

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Speaker 2: food you were eating. That is not difficult for a

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Speaker 2: twenty two year old professional chef to dish, especially in

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Speaker 2: the nineties in the early two thousands, okay, because we

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Speaker 2: were in an environment where use of use of inflammatory

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Speaker 2: foods like seed oils and things like that that was

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Speaker 2: the norm and still is. Unfortunately we're moving away from that,

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Speaker 2: but that was the norm at the time. Inflammatory foods

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Speaker 2: was the norm within the environment. I think a lot

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Speaker 2: of chefs they were trying to run kitchens with as

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Speaker 2: best a budget as they could, with as least expensive

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Speaker 2: ingredients as they could, even if they were taking shortcuts

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Speaker 2: with things like sauces and inflammatory ingredients. Really, as long

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Speaker 2: as the flavor was where the client or the customer

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Speaker 2: wanted it to be, that's where they went with the flavor. Well,

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Speaker 2: not realizing that, hey, we need to have more vegetables

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Speaker 2: on this plate for dietary fiber, or need to use

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Speaker 2: a different type of oil or things like that because

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Speaker 2: this causes some major inflammation and sensitivity down the road front. Now,

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Speaker 2: the mentality back then was we're going to do it cheaply,

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Speaker 2: in low food costs kind of way, because you know,

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Speaker 2: obviously labors very as a very business too.

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Speaker 1: Yeah, it's a business, and that's what people need to

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Speaker 1: remember though, I think, yeah, your bully is just like,

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Speaker 1: we don't think about it that way. We think about, oh,

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Speaker 1: this food tastes amazing, well, so can food.

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Speaker 3: That's good for you.

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Speaker 1: It's just exactly we have not really fully adjusted to

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Speaker 1: where we were experiencing that absolutely.

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Speaker 2: And so as I talk to more people, I realized

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Speaker 2: that a lot of people aren't aware, or maybe they

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Speaker 2: may just say, hey, I don't like to eat this

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Speaker 2: type of vegetable or this type of fruit, and I go, well,

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Speaker 2: this is high up on the list of ingredients that

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Speaker 2: we need to be using to combat your condition. So

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Speaker 2: I've been writing a lot of recipes that sneak vegetables

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Speaker 2: and fruits into common recipes for these particular individuals that

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Speaker 2: are the picky eaters. So, yeah, that's one of the

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Speaker 2: books I've been working on. And yeah, I've encountered quite

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Speaker 2: a bit of that in my private chef years. That

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Speaker 2: you get people that are dune ho. They love it,

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Speaker 2: they love the idea you present them with ingredients. Sure,

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Speaker 2: I'll try anything. And then when it comes down to

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Speaker 2: simplifying things or not frying things, or doing things in

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Speaker 2: an alternative manner if you will, there's a lot of

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Speaker 2: a lot of pushback from from the client. So you know,

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Speaker 2: I've come home oftentimes and told my spouse Eileen, I said,

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Speaker 2: you know, there's a lot of Americans that don't like

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Speaker 2: to eat healthy.

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Speaker 1: Yeah, it's not what we grew up doing a lot

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Speaker 1: of so it's actually did luckily. And so I think

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Speaker 1: that's as my adult when I'm looking at food, I

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Speaker 1: am often thinking what does my body need? What are

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Speaker 1: these symptoms that I'm facing? Like, you can treat everything

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Speaker 1: with food if you really know about this, which ist

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Speaker 1: OF's fascinating about it to me. And so people don't

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Speaker 1: know that, and we just look at we don't look

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Speaker 1: at food as fuel. We look at it as this,

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Speaker 1: you know, enjoyable experience, which I also love.

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Speaker 2: Oh they too good.

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Speaker 1: But good food are food that's good for you can

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Speaker 1: taste just as good.

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Speaker 3: You just got to learn how to cook with it.

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Speaker 2: Oh yes, And that's that's what I do on a

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Speaker 2: daily basis for for my clients. And and like I

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Speaker 2: just I came from a house just a short while

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Speaker 2: ago before I joined you here on the podcast. These

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Speaker 2: folks are are those is that they're that family that

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Speaker 2: I have to sneak it in. You know, I have

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Speaker 2: to sneak these vegetables in, so you know, thinking about spring,

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Speaker 2: I had spring onion and fenyl and all kinds of

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Speaker 2: stuff going into these into these dishes. But I made

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Speaker 2: them a baked pasta with all of this kind of

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Speaker 2: curated extent. First I braised the vegetables and in boone broth,

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Speaker 2: and then and then purade them and addited into the

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Speaker 2: sauce for the for the pasta, and you know, they're

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Speaker 2: more reactive that way. That's just a little trick that

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Speaker 2: I use. I have a couple of tricks that I use,

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Speaker 2: uh you know, dried dried uh fruits and vegetables, uh,

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Speaker 2: pures obviously, and then kind of mixing things in a

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Speaker 2: little bit here and a little bit there into sauces

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Speaker 2: and things like that. That's just a couple of the

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Speaker 2: techniques that are covered in the new book that I'm

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Speaker 2: putting out that kind of curtells. All of this is

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Speaker 2: from a private chef perspective. I've come into a lot

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Speaker 2: of households where families have been resistant. They've been gung ho,

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Speaker 2: let's do it, let's do it, let's do it, and

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Speaker 2: then they're resistant to fresh fruits and vegetables. So you know,

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Speaker 2: I find sneaky ways to cook them into into the

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Speaker 2: different dishes that I'm making. Curry, yeah, curries, baked pastas,

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Speaker 2: castle rolls here huge in the South. Gast roles yeah,

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Speaker 2: and you know we can make healthier cast roles with

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Speaker 2: you know, we don't have to always use that white

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Speaker 2: rice refined stuff. I've mixed keena while with whole green

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Speaker 2: brown rice and sorghum and things like that that have

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Speaker 2: been very very effective gluten free options as starches to

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Speaker 2: go into these gas get I knew I.

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Speaker 3: Needed you in my life.

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Speaker 4: This is.

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Speaker 2: Well, I'll definitely said you books. Don't you worry.

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Speaker 3: I can't wait.

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Speaker 1: No, let's talk a little bit about your recovery journey,

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Speaker 1: because I want to know how food played a part

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Speaker 1: in that. You said, how much of your do you

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Speaker 1: have any intestine in your life?

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Speaker 4: I do?

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Speaker 2: I do luckily. In the multiple decades since my surgery,

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Speaker 2: I have been able to regrow most of my stomach

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Speaker 2: and my digestive. Remember these are muscles as well as

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Speaker 2: beating morgan. So for the longest time, I would joke

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Speaker 2: with my kids because they remember we go through the

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Speaker 2: airport's security and I would set off because of all

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Speaker 2: the staples in my bucky.

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Speaker 4: Oh my god, I would I would set off the

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Speaker 4: airport security and they used to laugh because they'd be like,

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Speaker 4: here we go again, Daddy, time to bring out the

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Speaker 4: wand And it's funny because I look down at this

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Speaker 4: scar every day and I go, it's magnificent that I've

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Speaker 4: made it through this journey of cancer for a reason,

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Speaker 4: and that's.

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Speaker 2: To help as many people as I possibly can. But

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Speaker 2: it started with a liquid diet, and I was on

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Speaker 2: a liquid diet for about three years, and then I

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Speaker 2: got to a solid diet, but I remained plant based.

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Speaker 2: Solid diet. I mean I still switch back to plant

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Speaker 2: based to give my microbiome my digest a little break

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Speaker 2: from time to time, usually seasonally, so as we move

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Speaker 2: into spring, I'll spend about two weeks on a plant

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Speaker 2: based diet, but that just kind of gives me more

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Speaker 2: of the dietary fiber, puts less stress on my digestive

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Speaker 2: track and my digestive system, and less stress on my microbiome.

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Speaker 2: Moving into a new season, I'll do this again for

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Speaker 2: summertime and make really amazing things with local legoons and

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Speaker 2: all the different fruits and vegetables that are in season

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Speaker 2: during the summer, and that just kind of helps usher

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Speaker 2: in another season and ease my body into the season. So,

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Speaker 2: after twenty six years of doing this, I've shared this

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Speaker 2: with quite a few people that are going through heavy stress,

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Speaker 2: stressful environments through cancer treatments and other type autoimmune disease

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Speaker 2: and other types of rear diagnosis is especially young people,

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Speaker 2: but also elderly and middle aged individuals, and it's tremendous

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Speaker 2: to me the response that they give me, Like, I

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Speaker 2: never knew that there was seasonal stresses on my immune

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Speaker 2: system or on my digestive system until you shared it

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Speaker 2: with me, and so I still remained plant based for

435
00:23:44,440 --> 00:23:49,320
Speaker 2: a little bit. Now, it took me almost a decade

436
00:23:50,000 --> 00:23:55,640
Speaker 2: after cancer to reincorporate fully solid food and fully solid

437
00:23:55,720 --> 00:24:00,199
Speaker 2: meat proteins back into my diet. Okay, quite simply, I

438
00:24:00,240 --> 00:24:05,040
Speaker 2: had to build up the the microbiome again because a

439
00:24:05,080 --> 00:24:09,240
Speaker 2: good portion of my large intestine was removed. Probiotic and

440
00:24:09,280 --> 00:24:13,679
Speaker 2: periotic fiber has been a huge part of my healing

441
00:24:13,720 --> 00:24:17,960
Speaker 2: as well. I used back then, there really weren't as

442
00:24:18,080 --> 00:24:22,159
Speaker 2: many plant based options obviously, soy was there as an

443
00:24:22,160 --> 00:24:26,040
Speaker 2: option and albeit a problem now that we know about him.

444
00:24:26,040 --> 00:24:29,320
Speaker 2: We're aware of the different inflammation and things that that

445
00:24:29,440 --> 00:24:33,879
Speaker 2: soy can cause and genetic modifications whatnot. It was a

446
00:24:33,920 --> 00:24:37,159
Speaker 2: lifesaver for me because it gave me some type of

447
00:24:38,200 --> 00:24:43,320
Speaker 2: meat like taste in my palate. Yes, because I couldn't.

448
00:24:43,520 --> 00:24:46,879
Speaker 2: I mean, although I was drinking bone broth and things

449
00:24:46,920 --> 00:24:49,520
Speaker 2: like that to kind of help heal my gut and

450
00:24:49,640 --> 00:24:53,399
Speaker 2: kind of ease and ease my hunger. For several years,

451
00:24:53,920 --> 00:24:57,679
Speaker 2: it was largely a mixture of you know, like chicken

452
00:24:57,720 --> 00:25:03,159
Speaker 2: bone broth and mostly plant based broth and misos and

453
00:25:03,200 --> 00:25:05,639
Speaker 2: things like that, which we now know about ferments and

454
00:25:05,680 --> 00:25:08,840
Speaker 2: how they held the microbiome. Miso has been a tremendous

455
00:25:08,840 --> 00:25:11,440
Speaker 2: tool of mine over the years. I use a chickapee

456
00:25:11,480 --> 00:25:15,919
Speaker 2: miso from a wonderful company in Asheville, North Carolina. The Oh,

457
00:25:15,920 --> 00:25:19,600
Speaker 2: they're fantastic, the miso masters over there of Ashville. Shout

458
00:25:19,600 --> 00:25:22,720
Speaker 2: out to those guys. They're fantastic company, all organic, non GMO,

459
00:25:23,119 --> 00:25:27,160
Speaker 2: fantastic miso broths. They have a chickpea one that they

460
00:25:27,200 --> 00:25:29,840
Speaker 2: make and manufacture, and I love that. I've been using

461
00:25:29,880 --> 00:25:35,960
Speaker 2: that for years and it's also it's very soothing. When

462
00:25:35,960 --> 00:25:39,520
Speaker 2: I reincorporated solid proteins into my diet. It always had

463
00:25:39,560 --> 00:25:41,760
Speaker 2: to be lean proteins. I wasn't going to go back

464
00:25:41,800 --> 00:25:45,360
Speaker 2: to you know, ribi and find rib and New York

465
00:25:45,359 --> 00:25:47,400
Speaker 2: Strip or anything like that. You know, it was always

466
00:25:47,520 --> 00:25:52,399
Speaker 2: very lean curnaloins and things of that nature, largely poultry based,

467
00:25:52,640 --> 00:25:58,720
Speaker 2: organic chicken, organic and pasture raised turkey. And realizing how

468
00:25:58,800 --> 00:26:05,199
Speaker 2: clean and whole foods really affected my microbiome and my

469
00:26:05,720 --> 00:26:10,560
Speaker 2: and my digestive system as opposed to the processed and

470
00:26:10,720 --> 00:26:15,760
Speaker 2: dirty and horrible foods that I was eating before. Yes,

471
00:26:16,320 --> 00:26:18,280
Speaker 2: so that, I mean my biggest thing, getting back to

472
00:26:18,440 --> 00:26:20,960
Speaker 2: talking about what I told you earlier, never return to

473
00:26:21,000 --> 00:26:24,040
Speaker 2: your lifestyle from before. It will come back and bite

474
00:26:24,119 --> 00:26:27,439
Speaker 2: you are if not. And then that's the biggest mistake

475
00:26:27,480 --> 00:26:30,199
Speaker 2: I've seen in cancer patients since they start, you know,

476
00:26:30,240 --> 00:26:32,720
Speaker 2: they start eating the things that they were eating before

477
00:26:32,760 --> 00:26:36,040
Speaker 2: because their doctors and dieticians are telling them, yeah, yea yah,

478
00:26:36,040 --> 00:26:39,080
Speaker 2: I just go back to life like it was, and

479
00:26:39,119 --> 00:26:42,480
Speaker 2: so they returned to inflammatory foods. They were turned to

480
00:26:42,520 --> 00:26:45,640
Speaker 2: the same foods that got them in tune.

481
00:26:46,000 --> 00:26:48,639
Speaker 1: It makes me so mad at the medical world. Sorry,

482
00:26:48,680 --> 00:26:51,199
Speaker 1: but it's like, of course, don't go back. This is

483
00:26:51,240 --> 00:26:53,439
Speaker 1: how we got here, Like, yeah, go back to the

484
00:26:53,480 --> 00:26:54,480
Speaker 1: thing that got you here.

485
00:26:54,840 --> 00:26:58,840
Speaker 2: I mean that they're easily to like cardiovascular patients. I

486
00:26:58,880 --> 00:27:02,000
Speaker 2: love when I consult with cardiovascular patients. They come to

487
00:27:02,040 --> 00:27:05,560
Speaker 2: me and they go, yeah, you know, I mean, I've

488
00:27:05,640 --> 00:27:08,560
Speaker 2: just returned to I'm eating my I'm meeting my burgers

489
00:27:08,560 --> 00:27:10,960
Speaker 2: and fries and you know, trying to live a low

490
00:27:11,000 --> 00:27:13,680
Speaker 2: carb lifestyle. Blah blah blah. I'm like, wait a minute,

491
00:27:13,680 --> 00:27:18,119
Speaker 2: did you just say you're eating burgers. Yeah, okay, let's start.

492
00:27:18,400 --> 00:27:21,480
Speaker 2: Let's start doing some smaller you know, let's get some

493
00:27:21,520 --> 00:27:25,040
Speaker 2: specific ounce weights, Let's do some different types of meats

494
00:27:25,080 --> 00:27:27,240
Speaker 2: that are a bit more gut healthy, and let's try

495
00:27:27,240 --> 00:27:30,560
Speaker 2: not to and let most importantly, let's you know, start

496
00:27:30,560 --> 00:27:33,120
Speaker 2: eliminating sodium and things like that. But it's funny because

497
00:27:33,160 --> 00:27:36,320
Speaker 2: a lot of cardiologists they can say, hey, go on

498
00:27:36,359 --> 00:27:38,520
Speaker 2: a Mediterranean diet, but they can't tell you what a

499
00:27:38,520 --> 00:27:40,600
Speaker 2: Mediterranean diet is right exactly.

500
00:27:40,600 --> 00:27:43,280
Speaker 6: They can tip they can tell you, hey, you know

501
00:27:43,320 --> 00:27:45,360
Speaker 6: what we all need to be living. We all need

502
00:27:45,400 --> 00:27:47,359
Speaker 6: to be living the blue zone diet. But they can't

503
00:27:47,400 --> 00:27:49,480
Speaker 6: tell you anywhere in the world where a blue zone

504
00:27:49,520 --> 00:27:50,879
Speaker 6: diet is an effective diet.

505
00:27:51,480 --> 00:27:54,199
Speaker 2: They can't tell you that these are the items that

506
00:27:54,240 --> 00:27:56,400
Speaker 2: are locally grown that you can find in a farmer's

507
00:27:56,440 --> 00:27:59,359
Speaker 2: market in Tennessee or North Carolina where I am. They

508
00:27:59,640 --> 00:28:03,520
Speaker 2: are the exact same ingredients that people in Okinawa are

509
00:28:03,600 --> 00:28:06,280
Speaker 2: using in their diets, like things like purple yams, purple

510
00:28:06,320 --> 00:28:10,280
Speaker 2: sweet potatoes that are found abundantly in the southeastern United

511
00:28:10,320 --> 00:28:14,320
Speaker 2: States and really nationwide now that are so healthy, have

512
00:28:14,440 --> 00:28:16,600
Speaker 2: so many minerals and so many different things, and they're

513
00:28:16,720 --> 00:28:19,760
Speaker 2: part of the Blue Zone diet. But they can't tell

514
00:28:19,800 --> 00:28:23,920
Speaker 2: you what you can find, what lean proteins and things

515
00:28:23,960 --> 00:28:27,560
Speaker 2: you can find in your Saturday morning farmers market. That's

516
00:28:27,640 --> 00:28:30,520
Speaker 2: up to you as the patient to figure that out.

517
00:28:30,600 --> 00:28:33,119
Speaker 2: And so that's been a frustration of mine. Like I

518
00:28:33,200 --> 00:28:36,720
Speaker 2: told you, it was like, it's been a situation where

519
00:28:36,720 --> 00:28:38,640
Speaker 2: you have to go to a grocery store or a

520
00:28:38,680 --> 00:28:42,640
Speaker 2: farmer's market and go okay. For in my case, when

521
00:28:42,680 --> 00:28:45,040
Speaker 2: I first stepped back into a grocery store or a

522
00:28:45,040 --> 00:28:49,320
Speaker 2: farmer's market, I was looking for what can id e,

523
00:28:49,640 --> 00:28:53,560
Speaker 2: what can my body, what can my body tolerate? And

524
00:28:54,320 --> 00:28:57,000
Speaker 2: tropical fruits and vegetables were a big part because at

525
00:28:57,000 --> 00:28:59,360
Speaker 2: the time I was living in South Florida and working

526
00:28:59,400 --> 00:29:02,800
Speaker 2: in South Florida. So I would visit the farmer's markets

527
00:29:02,880 --> 00:29:06,080
Speaker 2: in Homestead and other areas of South Florida and pick

528
00:29:06,160 --> 00:29:09,280
Speaker 2: up tropical fruits and vegetables, things that I had never

529
00:29:09,320 --> 00:29:12,960
Speaker 2: worked with before, things like passion fruit and mango, and

530
00:29:12,960 --> 00:29:17,040
Speaker 2: and most importantly soursop and soursop tea. That was a

531
00:29:17,080 --> 00:29:21,160
Speaker 2: big part of my healing. Soursop is a wonderful tropical

532
00:29:21,200 --> 00:29:26,280
Speaker 2: fruit that is really believed to help many a cancer

533
00:29:26,360 --> 00:29:31,320
Speaker 2: patient rebuilding their their irregular cell growth into healthy cells. Okay,

534
00:29:31,360 --> 00:29:34,840
Speaker 2: and I can't say it heals cancer, although there's a

535
00:29:34,880 --> 00:29:38,040
Speaker 2: lot of people out there. There's a lot of people

536
00:29:38,040 --> 00:29:40,760
Speaker 2: out there. They would go out there and tell you

537
00:29:41,320 --> 00:29:44,320
Speaker 2: that they are they are able to sit in front

538
00:29:44,360 --> 00:29:48,280
Speaker 2: of you and talk to you because of soursop from

539
00:29:48,400 --> 00:29:52,640
Speaker 2: a rare cancer diagnosis, but also from any any number

540
00:29:52,640 --> 00:29:57,080
Speaker 2: of different cancers. So I use that fruit for In fact,

541
00:29:57,120 --> 00:30:00,040
Speaker 2: I just came from a breast cancer client's home and

542
00:30:00,040 --> 00:30:03,520
Speaker 2: and I always give her soursop leaves. My father in

543
00:30:03,600 --> 00:30:06,120
Speaker 2: law has a treat and he sends them up to

544
00:30:06,120 --> 00:30:10,080
Speaker 2: me constantly, and and I make soursop tea for her

545
00:30:10,080 --> 00:30:12,520
Speaker 2: every week just so she has a little a little

546
00:30:12,560 --> 00:30:15,720
Speaker 2: extra hydration, just a little extra hydration. And the other

547
00:30:15,760 --> 00:30:19,360
Speaker 2: thing too, is trying to figure out where's that balance lie,

548
00:30:19,680 --> 00:30:23,800
Speaker 2: you know, like where can I kind of cheat every

549
00:30:23,800 --> 00:30:26,280
Speaker 2: once in a while. Can I go to the sushi restaurant?

550
00:30:26,320 --> 00:30:31,200
Speaker 2: Can I go to the pizza place? And everything in moderation, sure,

551
00:30:32,000 --> 00:30:35,840
Speaker 2: everything in moderation. You know, no one is ever going

552
00:30:35,920 --> 00:30:39,520
Speaker 2: to have the perfect diet. That is absolutely something that

553
00:30:40,360 --> 00:30:43,080
Speaker 2: even the doctors, even the dietitians that are you know,

554
00:30:43,120 --> 00:30:45,520
Speaker 2: that are out there that are recommending all of these things,

555
00:30:45,640 --> 00:30:49,640
Speaker 2: They're never going to be like, this is absolutely perfect,

556
00:30:49,920 --> 00:30:51,920
Speaker 2: and your numbers are never going to be perfect. And

557
00:30:51,960 --> 00:30:54,600
Speaker 2: as as soon as you realize that as a patient,

558
00:30:55,080 --> 00:30:58,920
Speaker 2: and you realize that there are people like myself that

559
00:30:58,960 --> 00:31:01,360
Speaker 2: are out there to assist if you need meal l

560
00:31:01,560 --> 00:31:03,840
Speaker 2: if you need assistance with that, if you're overwhelmed in

561
00:31:03,920 --> 00:31:08,400
Speaker 2: nil prep, I'm gonna teach you a whole bunch about

562
00:31:08,760 --> 00:31:12,400
Speaker 2: how quickly we can get meals together when we're organized.

563
00:31:13,040 --> 00:31:15,440
Speaker 2: Chefs call it mes on plause, Yet we means on

564
00:31:15,560 --> 00:31:19,040
Speaker 2: plause every Saturday and every Wednesday at the farmers' markets

565
00:31:19,120 --> 00:31:22,160
Speaker 2: and plan our meals out for our family members and

566
00:31:22,160 --> 00:31:24,720
Speaker 2: our loved ones, especially those that are that are struggling

567
00:31:24,760 --> 00:31:28,120
Speaker 2: with inflammation, and if diseases said cause inflammation, and we

568
00:31:28,240 --> 00:31:30,720
Speaker 2: mes on clause, all of these, all of these meals

569
00:31:30,760 --> 00:31:33,280
Speaker 2: and get meals together and create and custom create these

570
00:31:33,320 --> 00:31:37,080
Speaker 2: meals for folks based on their conditions. And it's been

571
00:31:37,080 --> 00:31:40,800
Speaker 2: a really great experience. It's been very rewarding for me.

572
00:31:49,680 --> 00:31:53,480
Speaker 1: How integral do you think changing your diet was to

573
00:31:53,880 --> 00:31:57,320
Speaker 1: your healing? And then also this twenty six years that

574
00:31:57,360 --> 00:32:00,600
Speaker 1: you've had and do you call it?

575
00:32:00,680 --> 00:32:00,920
Speaker 4: Is that?

576
00:32:01,640 --> 00:32:02,440
Speaker 3: What do you say?

577
00:32:02,640 --> 00:32:08,760
Speaker 2: Yes? Yes, I call it. I call it remission and survivorship. Survivorship. Yeah, survivorship.

578
00:32:09,040 --> 00:32:13,440
Speaker 2: It's remission and survivorship. Remission really was the first ten years.

579
00:32:13,720 --> 00:32:16,400
Speaker 2: Once I knew that I reached that ten year mark.

580
00:32:16,440 --> 00:32:20,120
Speaker 2: It's funny, because funny you use that word because it's

581
00:32:20,800 --> 00:32:23,040
Speaker 2: it's a word I haven't used to the long time book.

582
00:32:23,120 --> 00:32:25,920
Speaker 2: I hit the ten year mark and I was approached

583
00:32:25,920 --> 00:32:28,880
Speaker 2: by a television producer to do a television show and

584
00:32:29,480 --> 00:32:33,320
Speaker 2: that's where Thankfully Local came from. I did a television

585
00:32:33,360 --> 00:32:36,520
Speaker 2: show called Thankfully Local with Chef Chupp. It was my

586
00:32:36,640 --> 00:32:39,960
Speaker 2: tenure gift from a friend of mine who's in the industry,

587
00:32:40,160 --> 00:32:42,040
Speaker 2: and he came to me and he said, congratulations, your

588
00:32:42,080 --> 00:32:43,800
Speaker 2: cancer free. I want to make you a star. I

589
00:32:43,800 --> 00:32:47,200
Speaker 2: want to put you on television. And this was kind

590
00:32:47,240 --> 00:32:51,480
Speaker 2: of an era where food television and instructional television was

591
00:32:51,560 --> 00:32:55,920
Speaker 2: kind of transitioning into reality TV. Oh yeah, yeah. So

592
00:32:56,080 --> 00:32:58,080
Speaker 2: I said, only if we can take a camera crew

593
00:32:58,080 --> 00:33:01,080
Speaker 2: into the fields and show them the food, show them

594
00:33:01,440 --> 00:33:05,360
Speaker 2: the ingredients, introduced them to the farmers, you know, everything.

595
00:33:05,520 --> 00:33:08,920
Speaker 2: And right after the TV show wrapped in July of

596
00:33:09,000 --> 00:33:12,640
Speaker 2: twenty fourteen, I came out with The Chef's Recovery, which

597
00:33:12,680 --> 00:33:16,360
Speaker 2: really curtails my whole journey with stomach cancer, and talk

598
00:33:16,400 --> 00:33:18,760
Speaker 2: a little bit about my wife and the importance of

599
00:33:18,800 --> 00:33:22,120
Speaker 2: having somebody who's really strong as a caregiver, you know,

600
00:33:22,280 --> 00:33:24,920
Speaker 2: behind you to help kind of guide you. She quite

601
00:33:24,960 --> 00:33:28,680
Speaker 2: literally has helped save me from time to time, you know,

602
00:33:28,800 --> 00:33:31,800
Speaker 2: during the course of not really knowing what I could

603
00:33:31,800 --> 00:33:35,120
Speaker 2: and could not eat right right, You know, my wife

604
00:33:35,760 --> 00:33:39,680
Speaker 2: is really resilient and remarkable. I met her two years out.

605
00:33:39,560 --> 00:33:41,400
Speaker 3: Of cancer, oh wow.

606
00:33:41,760 --> 00:33:43,080
Speaker 2: And I met her at a wedding. I was in

607
00:33:43,120 --> 00:33:46,040
Speaker 2: the middle of recovering from stomach cancer and she would

608
00:33:46,080 --> 00:33:48,560
Speaker 2: tell the story of how all the men were going

609
00:33:48,640 --> 00:33:51,920
Speaker 2: to the carving station, and I was kind of standing

610
00:33:52,000 --> 00:33:53,600
Speaker 2: back and kind of not want to do that. She

611
00:33:53,640 --> 00:33:55,440
Speaker 2: came up to me, she says, why are you not

612
00:33:55,640 --> 00:33:57,880
Speaker 2: with all the guys going to the plant rip station?

613
00:33:58,040 --> 00:34:00,840
Speaker 2: This I can't eat that. I told her, I said,

614
00:34:00,880 --> 00:34:03,160
Speaker 2: I said, I mean it was for her boulder over.

615
00:34:03,280 --> 00:34:06,080
Speaker 2: I mean she was she was twenty six years old

616
00:34:06,120 --> 00:34:09,239
Speaker 2: and I was twenty three. And I told her, I said, I've,

617
00:34:09,480 --> 00:34:12,240
Speaker 2: you know, just survived stomach cancer and and I showed

618
00:34:12,239 --> 00:34:15,359
Speaker 2: her my star and I hope this isn't too intrusive,

619
00:34:15,360 --> 00:34:17,720
Speaker 2: but you know, I'm being real with you and showing

620
00:34:17,719 --> 00:34:20,560
Speaker 2: you my scar and telling you, you know, I trust you.

621
00:34:21,280 --> 00:34:24,680
Speaker 2: We got together the following weekend, and we've been together,

622
00:34:25,239 --> 00:34:32,040
Speaker 2: three kids and a wonderful, wonderful family, and we've been together.

623
00:34:32,080 --> 00:34:33,640
Speaker 3: Now I weren't at the carving station.

624
00:34:34,160 --> 00:34:38,320
Speaker 2: Oh gosh, yeah, I mean two decades together. Two decades together.

625
00:34:38,360 --> 00:34:41,040
Speaker 2: But the reason I tell the story about Ewen is

626
00:34:41,080 --> 00:34:44,759
Speaker 2: because from that moment on, she didn't care that I

627
00:34:44,960 --> 00:34:47,640
Speaker 2: was sick. Everyone around me was looking at me like

628
00:34:47,680 --> 00:34:50,799
Speaker 2: I was a freak because I had just survived and

629
00:34:51,400 --> 00:34:55,239
Speaker 2: I couldn't eat normal food, right, And so I was

630
00:34:55,280 --> 00:34:59,000
Speaker 2: asking the chef at the wedding for, you know, a

631
00:34:59,040 --> 00:35:02,760
Speaker 2: cup of beef broth, you know, which they were using anyway,

632
00:35:02,840 --> 00:35:05,560
Speaker 2: because they were using the drippings to make graviies and

633
00:35:05,600 --> 00:35:07,440
Speaker 2: things like that. You know. I was sitting there drinking

634
00:35:08,480 --> 00:35:11,680
Speaker 2: beat broth in front of everybody that was eating, you know,

635
00:35:11,800 --> 00:35:15,760
Speaker 2: gourmet meals, and this friend of ours kept looking across

636
00:35:15,760 --> 00:35:18,520
Speaker 2: the table, going why aren't you eating? And I said,

637
00:35:18,640 --> 00:35:21,680
Speaker 2: you know, this cancer thing really took a toll on me,

638
00:35:21,760 --> 00:35:23,880
Speaker 2: and I'm I'm on a liquid dye and I can't

639
00:35:24,120 --> 00:35:27,000
Speaker 2: I can't eat solid food. It was just remarkable for

640
00:35:27,040 --> 00:35:29,080
Speaker 2: her because she just she just kept looking at me,

641
00:35:29,160 --> 00:35:30,799
Speaker 2: and I said, I'll tell you what. I'll chew the

642
00:35:30,800 --> 00:35:34,919
Speaker 2: food and I'll tell you what's in it. I shout foot.

643
00:35:35,200 --> 00:35:38,480
Speaker 2: She moved over. She moved over next to me, and

644
00:35:38,520 --> 00:35:41,279
Speaker 2: I started tasting the food, and I had to learn

645
00:35:41,360 --> 00:35:45,520
Speaker 2: to taste food all over again. Wow. So this may

646
00:35:45,600 --> 00:35:47,920
Speaker 2: seem odd to people listening to this. You know that

647
00:35:48,280 --> 00:35:51,320
Speaker 2: you've tasted food your whole life, but imagine being told

648
00:35:51,360 --> 00:35:54,160
Speaker 2: you have a rear stomach cancer and you have to

649
00:35:54,239 --> 00:35:58,160
Speaker 2: learn ingredients all over again. You have to learn what

650
00:35:58,320 --> 00:36:00,920
Speaker 2: your body can tolerate all over again. You have to

651
00:36:01,040 --> 00:36:04,280
Speaker 2: learn what can you taste and what can't you taste

652
00:36:04,880 --> 00:36:08,400
Speaker 2: all over again. It was great to be a culinary student.

653
00:36:08,640 --> 00:36:11,879
Speaker 2: It was great to be a chef because I had

654
00:36:11,960 --> 00:36:15,640
Speaker 2: learned to taste so many different ingredients. And but there

655
00:36:15,680 --> 00:36:18,680
Speaker 2: I was at that at that wedding, telling her, oh, yeah,

656
00:36:18,719 --> 00:36:20,680
Speaker 2: we've got ginger and green onion in these spring rolls,

657
00:36:20,680 --> 00:36:22,160
Speaker 2: and we got this, that and the other and all this,

658
00:36:22,840 --> 00:36:26,200
Speaker 2: and she's like, son of a gun, I didn't even

659
00:36:26,200 --> 00:36:28,160
Speaker 2: taste that. But he's right, you know, he's still all

660
00:36:28,160 --> 00:36:30,920
Speaker 2: these people around me. This guy knows his stuff. You know.

661
00:36:31,320 --> 00:36:33,759
Speaker 2: I kind of think, you know, but that's really a

662
00:36:33,800 --> 00:36:38,120
Speaker 2: point where it downed on me that night. I guess

663
00:36:38,480 --> 00:36:41,480
Speaker 2: the shock of being diagnosed and having loved ones and

664
00:36:42,320 --> 00:36:45,280
Speaker 2: everybody telling you, hey, everything's gonna be okay. Yeah, that's fine.

665
00:36:45,440 --> 00:36:48,680
Speaker 2: But I had met this extraordinary woman and told her

666
00:36:48,719 --> 00:36:52,640
Speaker 2: I had cancer, and there was no there was no

667
00:36:52,760 --> 00:36:55,520
Speaker 2: second guessing it. The following weekend we got together on

668
00:36:55,560 --> 00:36:57,520
Speaker 2: a date and we've been together for twenty plus years.

669
00:36:57,560 --> 00:37:00,680
Speaker 2: I mean, it's like you know saying I mean, but

670
00:37:00,840 --> 00:37:06,040
Speaker 2: there's strong people right that can look at somebody and say,

671
00:37:06,080 --> 00:37:07,799
Speaker 2: you know what, I like you for who you are,

672
00:37:07,880 --> 00:37:10,719
Speaker 2: your personality and everything. The cancer is just part of

673
00:37:10,760 --> 00:37:14,359
Speaker 2: who you are. And that's what she told me. She said,

674
00:37:14,400 --> 00:37:16,160
Speaker 2: the cancer is just part of who you are. It's

675
00:37:16,200 --> 00:37:18,920
Speaker 2: part of what's going to make you an amazing person.

676
00:37:20,040 --> 00:37:22,279
Speaker 2: And I mean, I'm not bragging about myself, that's what

677
00:37:22,320 --> 00:37:27,960
Speaker 2: she said. No, what's remarkable to me is I look

678
00:37:28,000 --> 00:37:32,640
Speaker 2: in the eyes of people now that are diagnosed and

679
00:37:32,680 --> 00:37:37,200
Speaker 2: all the information. They're overwhelmed. They have all this information

680
00:37:37,400 --> 00:37:42,080
Speaker 2: given to them, and I just say, listen, when you're ready,

681
00:37:43,040 --> 00:37:45,080
Speaker 2: I'm here. You don't have the pay me to be

682
00:37:45,160 --> 00:37:48,000
Speaker 2: your private chef. If you need somebody to give you

683
00:37:48,040 --> 00:37:52,120
Speaker 2: a recipe that's safe. If you need some advice on food,

684
00:37:52,880 --> 00:37:57,200
Speaker 2: or some advice on a journey with cancer or autoimmune

685
00:37:57,280 --> 00:38:00,960
Speaker 2: or renal or you know, any number of the cardiovascular

686
00:38:01,000 --> 00:38:04,480
Speaker 2: issues and things like that, people reach out. Now. Yeah,

687
00:38:04,600 --> 00:38:07,640
Speaker 2: I'm an open book. I tell them anything. My knowledge

688
00:38:07,680 --> 00:38:10,680
Speaker 2: is food as a as a private chef and anti

689
00:38:10,719 --> 00:38:15,640
Speaker 2: inflammatory and and you know, as as a medical meal expert,

690
00:38:16,040 --> 00:38:18,479
Speaker 2: I can kind of lean them towards ingredients and turn

691
00:38:18,520 --> 00:38:21,880
Speaker 2: them towards ingredients and kind of help discern some of

692
00:38:21,880 --> 00:38:24,960
Speaker 2: the information from their physicians and their dietitians that that

693
00:38:24,960 --> 00:38:27,440
Speaker 2: they're confused about. And I get people all over the

694
00:38:27,440 --> 00:38:31,120
Speaker 2: country doing that for me. Yeah, you know, presume calls

695
00:38:31,160 --> 00:38:33,640
Speaker 2: and things like that, you know, And and it's it's

696
00:38:33,680 --> 00:38:36,360
Speaker 2: a great joy. It's a great joy. It's very rewarding

697
00:38:36,640 --> 00:38:40,440
Speaker 2: now that I'm over that that hill that is multiple

698
00:38:40,480 --> 00:38:46,279
Speaker 2: decades survivorship, It's it's completely different. You know. I was

699
00:38:46,320 --> 00:38:50,080
Speaker 2: called a while back to start working on a PhD.

700
00:38:50,239 --> 00:38:54,400
Speaker 2: So I'm working on a PhD in natural pathic uh

701
00:38:54,840 --> 00:38:59,200
Speaker 2: in natural medicine and and and and natural and natural nutrition.

702
00:38:59,560 --> 00:39:03,040
Speaker 2: And it's just the next step. It's the next journey

703
00:39:03,080 --> 00:39:07,000
Speaker 2: and building these brands, writing these books, doing everything that

704
00:39:07,040 --> 00:39:09,960
Speaker 2: I've done. Is time to be doctor chefchuk.

705
00:39:10,440 --> 00:39:13,200
Speaker 3: I love that. We need that, we need that.

706
00:39:13,800 --> 00:39:14,000
Speaker 2: Yeah.

707
00:39:14,040 --> 00:39:17,359
Speaker 1: I feel like your story is a perfect example of

708
00:39:17,400 --> 00:39:19,520
Speaker 1: something we talk about a lot on this podcast, which

709
00:39:19,560 --> 00:39:22,959
Speaker 1: is that we don't always know what the universe, god,

710
00:39:23,000 --> 00:39:25,080
Speaker 1: whatever you want to call it, is up to with

711
00:39:25,160 --> 00:39:29,160
Speaker 1: certain situations, and we quickly label things good or bad,

712
00:39:29,320 --> 00:39:32,680
Speaker 1: you know. And it's like, in your situation, not that

713
00:39:32,719 --> 00:39:36,400
Speaker 1: cancer was fun by any means, but look that the

714
00:39:36,480 --> 00:39:38,400
Speaker 1: life that it's set up and all the people that

715
00:39:38,440 --> 00:39:41,239
Speaker 1: you're able to help now because of that experience, and

716
00:39:41,280 --> 00:39:44,680
Speaker 1: what a beautiful story that is and how you're using

717
00:39:44,719 --> 00:39:47,719
Speaker 1: it is so beautiful. So I thank you so much

718
00:39:47,760 --> 00:39:48,879
Speaker 1: for sharing that with us.

719
00:39:49,160 --> 00:39:49,879
Speaker 2: Oh, thank you.

720
00:39:50,200 --> 00:39:53,040
Speaker 1: I do want to ask you one question for my listeners.

721
00:39:53,840 --> 00:39:56,840
Speaker 1: It is overwhelming to think about changing your life with food.

722
00:39:57,040 --> 00:40:00,719
Speaker 1: It is, and especially because like you mentioned, going to

723
00:40:00,760 --> 00:40:02,839
Speaker 1: a restaurant, we don't know what they're putting in our.

724
00:40:02,719 --> 00:40:03,800
Speaker 3: Food these days.

725
00:40:04,200 --> 00:40:06,680
Speaker 1: If people are listening and they're like, Okay, this sounds

726
00:40:06,680 --> 00:40:09,000
Speaker 1: cool and all, and like I love his story, but

727
00:40:09,320 --> 00:40:12,640
Speaker 1: I'm so overwhelmed, I'm shutting down. What is one thing

728
00:40:12,719 --> 00:40:15,040
Speaker 1: that you would say our one place that you would

729
00:40:15,080 --> 00:40:17,879
Speaker 1: say is a good place to start for them.

730
00:40:18,440 --> 00:40:22,320
Speaker 2: I am always here as a free resource, so feel

731
00:40:22,320 --> 00:40:24,960
Speaker 2: free to reach out to me if you're really feeling

732
00:40:25,000 --> 00:40:28,080
Speaker 2: over with your caregiver, or you're a patient, or maybe

733
00:40:28,120 --> 00:40:30,680
Speaker 2: you're at the beginning, middle, or end of your journey.

734
00:40:31,080 --> 00:40:33,719
Speaker 2: Just shoot me a little a little email at Realmedical

735
00:40:33,760 --> 00:40:35,680
Speaker 2: Meals dot com and just say, hey, I heard you

736
00:40:35,719 --> 00:40:39,000
Speaker 2: on the podcast. This is my situation. Can you help?

737
00:40:39,120 --> 00:40:41,520
Speaker 2: Can you help point me in the right direction. If

738
00:40:41,520 --> 00:40:44,440
Speaker 2: you're looking for direction and I have the knowledge to

739
00:40:44,480 --> 00:40:47,520
Speaker 2: be able to assist with that, I definitely want to

740
00:40:47,560 --> 00:40:49,799
Speaker 2: put you in the right direction. I'm not here to

741
00:40:49,840 --> 00:40:52,160
Speaker 2: make I mean, obviously I make a living doing this.

742
00:40:52,480 --> 00:40:54,600
Speaker 2: I would I would love to bring as many people

743
00:40:54,640 --> 00:40:57,560
Speaker 2: as possible on as clients, but it is a luxury

744
00:40:57,600 --> 00:41:01,320
Speaker 2: service and I understand that. So I would definitely point

745
00:41:01,320 --> 00:41:04,279
Speaker 2: individuals in the right direction, even if it's not my

746
00:41:04,400 --> 00:41:09,080
Speaker 2: books and not my branding that assist them. You know,

747
00:41:09,600 --> 00:41:12,319
Speaker 2: I've had people reach out to me that just need

748
00:41:12,440 --> 00:41:18,200
Speaker 2: some simple recipe ideas for anti inflammatory foods, and as

749
00:41:18,280 --> 00:41:20,680
Speaker 2: painful as it is for me to give stuff away

750
00:41:20,680 --> 00:41:22,960
Speaker 2: for free, I was just like, you know what, No

751
00:41:24,200 --> 00:41:27,400
Speaker 2: I survived for a reason. These people had the courage

752
00:41:27,440 --> 00:41:30,160
Speaker 2: to send me a message on social media. Or I've

753
00:41:30,160 --> 00:41:32,520
Speaker 2: had people send me emails and just say, hey, chef,

754
00:41:32,560 --> 00:41:35,439
Speaker 2: can you help, And it's like sure, and I send

755
00:41:35,440 --> 00:41:37,720
Speaker 2: them five or six recipes and say, here's some anti

756
00:41:37,760 --> 00:41:40,920
Speaker 2: inflammatory recipes. I don't know your medical situation, so be

757
00:41:40,960 --> 00:41:42,880
Speaker 2: sure to talk, you know, be sure to talk with

758
00:41:42,920 --> 00:41:46,279
Speaker 2: your naturopathic doctors or your doctors about these ingredients. But

759
00:41:46,760 --> 00:41:49,040
Speaker 2: here's some of the foods that help me in my journey,

760
00:41:49,080 --> 00:41:51,000
Speaker 2: and I want them to help you. And the other

761
00:41:51,040 --> 00:41:55,200
Speaker 2: thing too, is is I've moved beyond the ego stage

762
00:41:55,480 --> 00:41:58,959
Speaker 2: of career. It takes a lot for people to reach

763
00:41:59,000 --> 00:42:01,200
Speaker 2: out and say I need help. So when you have

764
00:42:01,320 --> 00:42:04,920
Speaker 2: the courage enough to say, hey, I can't tackle this

765
00:42:05,040 --> 00:42:08,799
Speaker 2: all by myself, that takes a lot of courage. That

766
00:42:08,960 --> 00:42:11,520
Speaker 2: takes a lot of courage, That takes a lot of

767
00:42:11,960 --> 00:42:15,279
Speaker 2: a lot of bravery to reach out to somebody who's

768
00:42:15,280 --> 00:42:17,600
Speaker 2: a total stranger, who doesn't you don't know me, and

769
00:42:17,960 --> 00:42:21,120
Speaker 2: to whoever may be going through this. I don't know you,

770
00:42:21,680 --> 00:42:24,400
Speaker 2: but I'm here to help. I'm here to help because

771
00:42:24,560 --> 00:42:27,680
Speaker 2: I've been through a journey similar to what you're going through.

772
00:42:28,160 --> 00:42:29,960
Speaker 2: And even if I have to point you in an

773
00:42:30,000 --> 00:42:33,120
Speaker 2: opposite direction from what I do, that's what I'm here

774
00:42:33,160 --> 00:42:35,720
Speaker 2: to do is try to provide some type of hope

775
00:42:36,320 --> 00:42:39,799
Speaker 2: for those that are going through this. Oftentimes you hear

776
00:42:39,880 --> 00:42:45,400
Speaker 2: so much medical and so much nutritional that you don't

777
00:42:45,560 --> 00:42:50,160
Speaker 2: hear the humanity side of things. Sometimes true, I mean,

778
00:42:50,200 --> 00:42:54,320
Speaker 2: sometimes people just need to be heard. They're frustrations. Sometimes

779
00:42:54,320 --> 00:42:57,560
Speaker 2: they're frustrations just need to be heard. You know, I've

780
00:42:57,600 --> 00:43:00,400
Speaker 2: brought people on as clients that I thought were great

781
00:43:00,440 --> 00:43:04,360
Speaker 2: client It's a good sit and all they really needed

782
00:43:04,480 --> 00:43:08,080
Speaker 2: was companionship and to be heard. They didn't necessarily want

783
00:43:08,120 --> 00:43:11,040
Speaker 2: to follow the medical meal plan that we had laid

784
00:43:11,080 --> 00:43:14,160
Speaker 2: out for them, but it helped that we were able

785
00:43:14,200 --> 00:43:17,080
Speaker 2: to they were able to see me once a week

786
00:43:17,320 --> 00:43:20,319
Speaker 2: in their home and be able to prepare anti inflammatory

787
00:43:20,440 --> 00:43:24,759
Speaker 2: foods and foods that are healthier for them, and gave

788
00:43:24,800 --> 00:43:28,560
Speaker 2: them some ideas. And so that's what it's all about.

789
00:43:28,600 --> 00:43:30,919
Speaker 2: For me. It's all about helping my fellow human beings.

790
00:43:30,960 --> 00:43:33,000
Speaker 2: I mean, I can't help everybody, but if I could

791
00:43:33,000 --> 00:43:34,799
Speaker 2: steer you in the right direction, that's what I'm here

792
00:43:34,800 --> 00:43:35,000
Speaker 2: to do.

793
00:43:35,400 --> 00:43:36,040
Speaker 3: I love that.

794
00:43:36,600 --> 00:43:38,680
Speaker 1: Yeah, thank you so much for being here. I think

795
00:43:38,719 --> 00:43:43,960
Speaker 1: we've definitely gotten the point across of how important food

796
00:43:44,239 --> 00:43:47,560
Speaker 1: is for our bodies and for healing our bodies, and what.

797
00:43:47,440 --> 00:43:50,160
Speaker 3: We put in. What was the saying at the beginning

798
00:43:50,320 --> 00:43:51,480
Speaker 3: that what you.

799
00:43:51,440 --> 00:43:53,040
Speaker 2: Are what you eat.

800
00:43:53,520 --> 00:43:55,640
Speaker 3: That is not not the truth. Though it is not

801
00:43:55,760 --> 00:43:56,880
Speaker 3: the truth it is.

802
00:43:57,000 --> 00:43:59,799
Speaker 2: I mean, if y'all can't get anything else out of

803
00:43:59,800 --> 00:44:04,520
Speaker 2: the today, I would say, you know, little changes you

804
00:44:04,560 --> 00:44:07,000
Speaker 2: are what you eat, so little changes.

805
00:44:06,600 --> 00:44:08,240
Speaker 3: You know, maybe that's your book title.

806
00:44:09,040 --> 00:44:11,479
Speaker 2: It could it could very well be. If it isn't

807
00:44:11,800 --> 00:44:12,759
Speaker 2: be righted, I should call.

808
00:44:14,600 --> 00:44:15,359
Speaker 3: That right now.

809
00:44:15,840 --> 00:44:19,880
Speaker 2: But my thing for for your listeners and viewers is

810
00:44:19,880 --> 00:44:23,640
Speaker 2: is that seriously, y'all, I mean little changes. Drop the

811
00:44:23,680 --> 00:44:26,759
Speaker 2: soda pop, move over to some more water. You don't

812
00:44:26,760 --> 00:44:29,400
Speaker 2: have to drink fancy mineral water like I do or

813
00:44:29,400 --> 00:44:33,239
Speaker 2: anything like that, but making little changes. Pick up some

814
00:44:33,680 --> 00:44:38,400
Speaker 2: unflavored carbonated water and add your own sweeteners, some wild honey,

815
00:44:39,200 --> 00:44:40,280
Speaker 2: lemon juice, lime.

816
00:44:40,160 --> 00:44:42,239
Speaker 3: Juice, fresh, great idea.

817
00:44:42,160 --> 00:44:44,640
Speaker 2: Yeah, fresh womon juice, fresh lime juice. I mean, that's

818
00:44:44,640 --> 00:44:46,520
Speaker 2: just every bit as good as a sprite you're drinking,

819
00:44:46,600 --> 00:44:48,640
Speaker 2: and it doesn't it doesn't have the corn syrup and

820
00:44:48,680 --> 00:44:52,279
Speaker 2: the crazy chemicals in it that that all those drinks have.

821
00:44:52,480 --> 00:44:54,840
Speaker 2: I have a recipe for my clients and my people

822
00:44:55,480 --> 00:44:58,040
Speaker 2: that is every bit as good as anything called the

823
00:44:58,120 --> 00:45:01,840
Speaker 2: cola or any of the big soda produce or produce.

824
00:45:01,920 --> 00:45:04,759
Speaker 2: But it's gut healthy. So you know, I think that's

825
00:45:04,800 --> 00:45:09,239
Speaker 2: an underlying issue that's a major problem with shelf stability

826
00:45:09,600 --> 00:45:13,520
Speaker 2: all these convenience foods and things, but is that they're

827
00:45:13,560 --> 00:45:17,200
Speaker 2: not healthy for your gut. So a simple transition to

828
00:45:17,360 --> 00:45:20,920
Speaker 2: an apple cider vinegar solution that you can't hardly taste

829
00:45:20,960 --> 00:45:24,000
Speaker 2: because all the ingredients of the cola are there. But

830
00:45:24,080 --> 00:45:27,080
Speaker 2: it's all from nature. It's all, you know, different things

831
00:45:27,120 --> 00:45:31,440
Speaker 2: like maple syrup and honey and different things like that.

832
00:45:31,640 --> 00:45:33,880
Speaker 2: I don't use sugar, I don't use molasses or anything

833
00:45:33,920 --> 00:45:37,560
Speaker 2: like that. And it tastes like it tastes like cola. Yeah,

834
00:45:37,600 --> 00:45:40,160
Speaker 2: and it's not one of those that has natural flavors

835
00:45:40,239 --> 00:45:43,520
Speaker 2: or any of that stuff in because we know about those,

836
00:45:43,640 --> 00:45:46,440
Speaker 2: we know about how those can harm people. So I

837
00:45:46,480 --> 00:45:50,279
Speaker 2: would say, y'all, take small steps in your journey to

838
00:45:50,360 --> 00:45:55,839
Speaker 2: eat healthier. Try different things. Pro bionic cafir, yogurt. Maybe

839
00:45:55,880 --> 00:45:59,160
Speaker 2: you've never tried yogurt before, so let's try something that

840
00:45:59,200 --> 00:46:01,759
Speaker 2: will help our gut. Let's try, you know, let's start

841
00:46:01,760 --> 00:46:04,320
Speaker 2: with a flavored yogurt. Start small, you know, with a

842
00:46:04,360 --> 00:46:07,400
Speaker 2: flavored yogurt. Or buy some fresh fruit, brow it on

843
00:46:07,440 --> 00:46:09,960
Speaker 2: top of some yogurt with a little wild honey. Give

844
00:46:10,000 --> 00:46:10,399
Speaker 2: it a shot.

845
00:46:10,480 --> 00:46:11,400
Speaker 3: I had for breakfast.

846
00:46:11,440 --> 00:46:14,719
Speaker 2: That exactly deal. Yeah, there you go, there you go. Yeah, No,

847
00:46:14,760 --> 00:46:18,120
Speaker 2: I mean it's it's it's simple things like that that can.

848
00:46:18,480 --> 00:46:20,879
Speaker 3: He's really good. You just got to learn. You got

849
00:46:20,920 --> 00:46:21,279
Speaker 3: to learn.

850
00:46:21,360 --> 00:46:24,160
Speaker 1: That was my biggest learning when I started really changing

851
00:46:24,160 --> 00:46:26,799
Speaker 1: the way I ate, was oh, if I have the

852
00:46:26,880 --> 00:46:29,000
Speaker 1: recipes so that I can't wait to get your books

853
00:46:29,000 --> 00:46:31,120
Speaker 1: because I know that that is it's just you need

854
00:46:31,160 --> 00:46:33,799
Speaker 1: the inspiration. I do think that's the way that your

855
00:46:33,880 --> 00:46:37,319
Speaker 1: brain works, that we need that from you. But I

856
00:46:37,360 --> 00:46:40,200
Speaker 1: think getting the inspiration and then it just gets easier.

857
00:46:40,239 --> 00:46:42,239
Speaker 1: So it's just like you said, start with one thing

858
00:46:42,440 --> 00:46:45,280
Speaker 1: and then exactly keep reading about it, get new recipes

859
00:46:45,320 --> 00:46:48,200
Speaker 1: from inspired sources, and go that way.

860
00:46:48,200 --> 00:46:51,080
Speaker 2: Just to if you're not sensitive to them, nuts and

861
00:46:51,160 --> 00:46:53,719
Speaker 2: seeds and all kinds of things, it could be a

862
00:46:53,719 --> 00:46:57,319
Speaker 2: lot of fun to pull together these ingredients through the

863
00:46:57,360 --> 00:47:02,200
Speaker 2: seasons of that spring, summer, winter, and fall. Absolutely absolutely

864
00:47:02,560 --> 00:47:05,719
Speaker 2: so hydration, you know, work on hydration, work on snacks.

865
00:47:06,160 --> 00:47:08,600
Speaker 2: You know, don't buy all the processed foods, but pick

866
00:47:08,680 --> 00:47:12,360
Speaker 2: up things that you know that your body can tolerate,

867
00:47:12,480 --> 00:47:16,680
Speaker 2: that are that are not not processed or not as processed,

868
00:47:16,800 --> 00:47:19,560
Speaker 2: you know. So that's that's where I'm at. It's just

869
00:47:19,640 --> 00:47:24,520
Speaker 2: little changes, the little changes that you can make in

870
00:47:24,680 --> 00:47:30,640
Speaker 2: your diet that can change everything about your lifestyle and

871
00:47:30,680 --> 00:47:32,919
Speaker 2: you know, I had to learn it the hard way,

872
00:47:32,960 --> 00:47:34,520
Speaker 2: and I don't want anybody out there to have to

873
00:47:34,560 --> 00:47:37,680
Speaker 2: do that. So, you know, let's not get a cancer diagnosis,

874
00:47:37,760 --> 00:47:42,359
Speaker 2: or autoimmune or major heart related issues or different circulatory

875
00:47:42,480 --> 00:47:45,920
Speaker 2: issues where we're being forced to change. Let's take little

876
00:47:46,040 --> 00:47:50,360
Speaker 2: let's take little steps in our diet towards overall health

877
00:47:50,360 --> 00:47:55,640
Speaker 2: and wellness and change in our lifestyle. Exercise people start

878
00:47:55,760 --> 00:47:58,359
Speaker 2: with with simple stuff. I tell my clients to say,

879
00:47:58,400 --> 00:48:02,239
Speaker 2: let's walk to the mailbox. Yes, yeah, let's let's let's

880
00:48:02,280 --> 00:48:04,760
Speaker 2: take the dog for a walk, or you know, let's

881
00:48:04,800 --> 00:48:07,279
Speaker 2: just get some fresh air and get some sunshine. You know,

882
00:48:07,920 --> 00:48:09,920
Speaker 2: I speak to you here from my sunroom because I

883
00:48:09,960 --> 00:48:12,920
Speaker 2: love to work in podcasts when i'm when I'm sitting

884
00:48:12,920 --> 00:48:15,439
Speaker 2: down to be in and be exposed to the sun,

885
00:48:15,560 --> 00:48:18,600
Speaker 2: because I mean, I mean kitchens all day. Yeah, it's

886
00:48:18,600 --> 00:48:21,520
Speaker 2: so it's so nice to be in in the sunroom

887
00:48:21,560 --> 00:48:23,120
Speaker 2: and be in the sun, you know. So it's like,

888
00:48:23,200 --> 00:48:26,919
Speaker 2: you know, simple things like that fresh air and sunshine

889
00:48:27,000 --> 00:48:29,880
Speaker 2: that could really make a difference coupled with your diet.

890
00:48:31,000 --> 00:48:34,279
Speaker 2: You don't have to reinvent the wheel. If you don't

891
00:48:34,280 --> 00:48:37,560
Speaker 2: feel comfortable talking to a doctor or a dietitian. No problem,

892
00:48:37,960 --> 00:48:40,600
Speaker 2: do it on your own, you know, just just take

893
00:48:40,680 --> 00:48:43,600
Speaker 2: little steps, try a new fruit, have the discipline to

894
00:48:43,600 --> 00:48:46,120
Speaker 2: go to a farmer's market on a Saturday morning.

895
00:48:46,120 --> 00:48:49,839
Speaker 1: World activity actually really is the weekend thing.

896
00:48:50,000 --> 00:48:52,920
Speaker 2: Yeah, it really is something that my kids grew up

897
00:48:52,960 --> 00:48:57,120
Speaker 2: doing that, and so they're very they're very seasonally minded.

898
00:48:57,239 --> 00:48:59,799
Speaker 2: They understand these things and they know what they love

899
00:48:59,840 --> 00:49:01,719
Speaker 2: and they know what they don't love, and that's right,

900
00:49:02,160 --> 00:49:05,160
Speaker 2: being a fruits and things. But nevertheless, they were raised

901
00:49:05,200 --> 00:49:07,960
Speaker 2: in that environment and that's a great place to get started.

902
00:49:08,239 --> 00:49:10,160
Speaker 2: No matter what age you are. You have a year

903
00:49:10,239 --> 00:49:13,399
Speaker 2: round farmer's market. That's really neat because that's a way

904
00:49:13,400 --> 00:49:16,120
Speaker 2: to divoce all the time, all the all the time,

905
00:49:16,160 --> 00:49:20,000
Speaker 2: and most importantly, diversify your gut microbiome. Get that get

906
00:49:20,000 --> 00:49:23,719
Speaker 2: and get that immune system boose and your gut microbiome

907
00:49:24,400 --> 00:49:27,920
Speaker 2: is the center of everything. Yeah. Yeah, it's really something

908
00:49:27,960 --> 00:49:30,920
Speaker 2: that has helped me and and that helps many of

909
00:49:30,920 --> 00:49:33,600
Speaker 2: my clients. And maybe we'll get in a get get

910
00:49:33,640 --> 00:49:35,560
Speaker 2: somebody who contacts me out of this. You know, I

911
00:49:35,560 --> 00:49:37,600
Speaker 2: would love for somebody to reach out. So if you're

912
00:49:37,600 --> 00:49:40,480
Speaker 2: ever looking for anything, I'm a great resource out here.

913
00:49:40,600 --> 00:49:42,920
Speaker 2: That's that's here to help. Even if you're not going

914
00:49:43,000 --> 00:49:44,520
Speaker 2: to become a client. If you just need a little

915
00:49:44,520 --> 00:49:47,520
Speaker 2: help with meals or seasonal food or something of that nature,

916
00:49:48,320 --> 00:49:50,200
Speaker 2: you know, reach out to real Medical Meals dot com.

917
00:49:50,280 --> 00:49:52,600
Speaker 2: Send me a quick email from there, and and and

918
00:49:52,640 --> 00:49:54,040
Speaker 2: I usually respond pretty quickly.

919
00:49:54,480 --> 00:49:55,000
Speaker 3: Amazing.

920
00:49:55,520 --> 00:49:58,279
Speaker 1: Yeah, Chef Chuck, thank you so much for this conversation

921
00:49:58,320 --> 00:50:00,200
Speaker 1: and for being here, you guys. I'm gonna put a

922
00:50:00,280 --> 00:50:04,399
Speaker 1: link to the books and or only the one book

923
00:50:04,480 --> 00:50:04,960
Speaker 1: is out.

924
00:50:04,840 --> 00:50:07,880
Speaker 2: But the Chef's Recovery is on Amazon Chef's Recovery.

925
00:50:07,880 --> 00:50:09,480
Speaker 1: I'm going to put a link to the Chef's Recovery

926
00:50:09,480 --> 00:50:11,840
Speaker 1: and also his contact information in the description of this

927
00:50:11,880 --> 00:50:13,960
Speaker 1: podcast for you guys. So thank you, thank you so

928
00:50:14,040 --> 00:50:16,080
Speaker 1: much for sharing your story with us and being you.

929
00:50:16,200 --> 00:50:18,279
Speaker 2: Thank you all, thank you, thank you all so much

930
00:50:18,320 --> 00:50:18,880
Speaker 2: for listening.