Full Transcript Introduction and Meredith Duceyu2019s background 0:08 Welcome back to the reverse Autoimmune Disease Summit series everybody. 0:12 This is the Autoimmune Detox iteration of this series. 0:15 And I am so happy to bring to you 0:18 dear friend and colleague of mine, Meredith Ducey. 0:22 All right. 0:22 I don't even think I know where DC comes from. 0:25 Where does it come from? 0:26 Oh that's interesting. Yeah. 0:29 So my husband's family is Belgian. Okay. 0:32 I've never asked you that question, 0:34 so I just wanted to like, ask that all of a sudden. 0:38 So I'm introducing you to the ingredient guru. 0:40 She's the author of the book The Pantry Principle 0:43 How to read the label and understand what's really in your Food. 0:47 A holistic nutritionist and a popular public speaker, 0:50 she knows that it's not just what you eat, but what's in it, what you eat. 0:55 Mehra is a board certified 0:57 holistic health practitioner who's been working for clients. 1:00 I said for clients that you put with in your bio 1:04 and I like for for clients or whatever it is, that is a nice change. 1:09 I like that because you're right, 1:10 I am working for them to write for them and support them. 1:15 Yeah, I kind of like that little stumble 1:19 for over 1:19 14 years and supports them in reaching their health goals 1:22 through holistic nutrition and lifestyle modifications and chemical cleanup. 1:26 Welcome to this series. 1:30 You know, we're going to talk 1:31 about reversing. 1:34 Autoimmune disease by detoxing your pantry. 1:38 And I know I've been in talks with you where 1:41 like for national associations and things where you've really put slides up 1:46 and you've shown labels and you've come and I've spoken to, 1:51 my health coach certification group about this to you know, 1:55 just your, your, your knowledge about this is really, really detailed. 1:59 And I think when we say detoxing your pantry to reverse autoimmune disease, 2:05 I'm wondering as some people sort of roll their eyes back in their head, 2:08 yeah, yeah, yeah. I can't have sugar. 2:09 Yeah, yeah, yeah. Right. 2:11 But there's so much more to this than that. 2:14 And so I wanted to start, you know, like I your Vedic medicine says 2:19 the microcosm and the macrocosm match. 2:22 Right. 2:22 And so let's let's dial in on the microcosm of the label 2:26 first and then expand out, if you don't mind. 2:29 Sure. 2:30 But before we do that, 2:31 I have one thought that I really just want to share with you. 2:34 Okay. 2:35 But part of the reason that I absolutely love that you are doing 2:39 this is because I know that I am a living, 2:45 breathing example of what that kind of detox looks like. 2:50 So the the way I got into this whole profession 2:54 because I did something different in another lifetime, I say, is that I got 2:58 really, really sick and I wound up being diagnosed with a lot of health conditions.
Personal autoimmune recovery through pantry detox 3:03 My primary was ulcerative colitis, which is an autoimmune disorder, 3:08 and in the process of learning how to reclaim my health, 3:13 I began that process of detoxing my pantry, detoxing my home, 3:17 and the last colonoscopy that I had, my doctor told me 3:22 that there is absolutely no evidence of ulcerative colitis in my body area. 3:28 That is what detoxing can do to support. 3:33 It's interesting because I usually start off 3:34 these interviews asking about your personal story, 3:36 and I just ran right over it for you that my apologies. 3:40 No. No worries. 3:41 So when you asked me to be part of this, I was like, yes, please, because I it's 3:46 such a powerful thing and unfortunately, it's something that the mainstream, 3:52 you know, medical establishment does not take into account at all. 3:56 Most people are completely unaware of this level of how to support their body 4:02 and how to reclaim, you know, what's going on with their health, 4:06 on their wellness journey. 4:07 My mom has ulcerative colitis and is on the map 4:10 IV infusions and 4:13 and over time I've gotten her so that she's off of them 4:16 and she's doing really, really well because she's eating really, really clean. 4:19 And then she'll revert back. 4:22 My dad used to make homemade bread, and he just passed away about three weeks ago. 4:26 And I think because in her genetics, 4:29 she is incredibly, incredibly I've never 4:32 I've never seen anyone not be celiac but be this gluten intolerant. 4:36 She's like one little half a snip off of celiac. And, 4:41 you know, I just I told her one time when he was out of town for a month. 4:45 Just try it. 4:46 Like dad's bread won't be wafting through the air, you know, fresh baked bread. 4:51 And just see what happens. 4:54 You know, she dropped 15 pounds in a month of puffiness. 4:57 You know, 4:59 and I know, like, still last night we had dinner with her, 5:04 and we had picked up some salmon and some things, you know, and, 5:09 when my 5:09 husband, we were on San Juan Island and we like to support the local restaurants. 5:13 And so we had said, let's 5:14 just now get some food here, and then we'll bring it over to mom's 5:18 he hadn't checked in with, like, my salmon came 5:21 with fries and, 5:25 it when my mom opened up 5:27 the container, she grabbed one and ate it. 5:30 And my husband was like, no, no, no no no no, no. 5:32 They put flour on their fries. 5:34 Like, that's not gluten free. 5:36 And I just remember my and I was like, 5:37 oh no, mom, you know, and and she was so nonchalant about it. 5:41 And I realized like, oh, she doesn't have that level right of that 5:46 throughout poison, you know, that we have. 5:51 And yeah, I think part of the challenge is, is 5:54 it's more than just an interim thing. 5:58 This is a lifestyle of change. 6:00 Lifestyle change. Yes. 6:01 And we are surrounded by all of these different things 6:06 that can impact our dietary plan, our health choices, etc.. 6:11 And so learning how to make those changes is a process. 6:16 It's it's a long process. Yeah. 6:18 I mean, I did have to get to that point. 6:19 And it took probably five years to say the bread that is in the basket 6:24 that gets just dropped on the table that I have to say, 6:27 please take that back or please don't bring it. 6:30 You know that it's not even it's not even a temptation anymore, 6:34 you know, because I do think of it as rat poison, like, oh, that's rat poison. 6:39 You know, I had it. 6:41 I had rheumatoid arthritis. 6:42 I don't have rheumatoid arthritis now. 6:44 I don't want it back. 6:45 And I could get it back real easily. 6:47 And so watching my mom kind of go in and out of having to do infusions 6:51 and not infusions for ulcerative colitis, you know, 6:54 has been that's very interesting. 6:57 She's not 100%. 6:59 And you know, yet and it's been probably 15 years since she was diagnosed. So, 7:06 yeah, 7:06 she's just not to that point where, oh, that's rat poison. 7:09 Right? 7:10 Yeah. 7:10 Because when I said let's throw those away, she was like, oh, 7:14 well, then 7:15 we also have to remember, you know, there's that whole cultural aspect of it. 7:19 And you know, our parents are of a generation where thou shalt 7:22 not waste food like they would over eat simply 7:26 to avoid my mom's, like she's they're only 75. 7:31 They weren't part of that. 7:32 Her mother was. Yeah. Yeah, yeah. 7:35 They're they're part of the Vietnam War generation. 7:37 They were not like that. Yeah. Yeah. 7:40 But but even so, it's still, you know, if you're used to seeing 7:44 French fries as comfort food because let's face it. 7:46 Exactly. 7:47 And her husband just died three weeks prior. 7:50 You know, she was probably like, oh, fries, that sounds really good. 7:52 You know? And here I'm like, oh those away. 7:55 So yeah, you know, and 7:58 yeah, so I, I appreciate knowing your story and, 8:01 and I was telling my moms to juxtapose same diagnosis. 8:07 Hey if you don't get to the point where you're really looking at the 8:11 micro level, then 8:13 it doesn't go well. 8:15 You don't get a colonoscopy, clean bill of health. 8:19 Well. 8:19 And and the other thing is unfortunately, like 8:22 there are a lot of wonderful things that medical science can do for us. 8:25 I for one, 8:26 I've been the recipient of some very wonderful care and fabulous providers. 8:31 However, it is my experience that rarely, if ever does it 8:35 come down to talking about not only what you eat, but 8:39 what's in what you eat, which you know, comes back to what you were talking about. 8:43 Looking at that ingredient panel is one of the most critical things 8:48 that you can do when you are on a journey to reclaim your health. 8:54 Yeah. 8:55 Knowing what's on your fries. 8:57 Absolutely.
Why ingredient labels matter for autoimmune health 9:02 If you're going to have the comfort food, make sure it's not coated in flour. 9:06 Yeah, absolutely. 9:07 Yeah. 9:08 Well, and I think part of the challenge too, is that 9:12 there are so many things that are used in food. 9:17 There are thousands of food contact materials, thousands 9:20 of approved ingredients, all of which 9:24 have some really serious negative consequences. 9:27 And unfortunately, those people who are more prone to have autoimmune 9:33 disorders, I, I call us the canaries, the chemical canaries. 9:38 You know, 9:39 a long time ago they used to sink canaries down in the coal mine because they, 9:42 they sort of passed out like the miners knowing that there was gas fumes 9:45 and they should maybe book it to where there was more oxygen. 9:48 Well, we're the ones that are eating the food and we're getting sick. 9:51 We're getting all of these immune health conditions, autoimmune health conditions, 9:56 because our bodies are responding 9:57 and there are other people going, it's fine, won't kill you. 10:00 The answer is, you know, sometimes it might. 10:03 Yeah. 10:04 So you really have to come in. 10:06 Not even my butt does. 10:08 Well. 10:09 And and even more than that, it's really like I remember when I first began 10:13 to remove things from the label. 10:17 And you have to do it a little bit at a time. 10:20 You and I have talked about this before, but it would be really fabulous 10:23 if you could throw out everything in your pantry 10:24 and grocery store, buy perfect food, come home, and when you're done, like, 10:28 it just doesn't work that way. 10:30 You you have to start a little bit at a time. 10:32 You have to master one piece of that journey 10:34 and then move on, you know, each time. 10:36 So if it's getting rid of gluten, it's 10:38 understanding all the names that it hides under all the places that it can be. 10:42 For example, gluten can appear in things like a rotisserie chicken. 10:46 It can appear in spice mixes. 10:48 It can appear in a lot of things that if you're not looking for it, 10:51 you would never think about it being there. 10:55 But you know, as you're removing these things, 10:58 you're also running up against, unfortunately, social shame. 11:03 It's really hard when you have, you know, family members who go, what? 11:07 Like you're so hard to feed or, you know, you go to a friend, 11:11 you're so hard to feed. 11:13 That's why a lot of people I've heard that before, too. 11:16 You're so hard to go to a restaurant with. 11:18 It's embarrassing. 11:21 And and I my feeling is I'm. 11:25 I'm responsible for myself. 11:27 And when I work with clients, 11:28 I teach them to take responsibility for their food choices. 11:32 But that also means standing up and saying, 11:35 I am not going to do this simply because you want me to do my health 11:41 and my commitment to what I'm doing is really important to, 11:45 you know, and and if there are times when all I've had at a meal 11:49 is some salad, that's okay. 11:52 Like it's not the end of the world, but it is. 11:56 It is a commitment. 11:58 It is. 11:58 And I was kind of the one that you described earlier of going 12:02 through and throwing everything away and going out and buying everything now. 12:05 So there are different personalities. 12:11 And so 12:13 the, the for those of you that said, oh, 12:15 you know, you're that other personality, you can do that. 12:19 And you know there are people who can I will say, I think for a lot of people, 12:24 they those who can't, and I count myself among those who can't. 12:28 For me, it was definitely a step by step process. 12:31 It's there are methodical people, and then there are people 12:34 that are a little bit more like, okay, it's all done, 12:37 you know, and I'm an all or nothing. 12:40 And, you know, part of it too 12:41 is knowing yourself, knowing what you can do, what you can handle. 12:45 But it's also about remembering for those of us who do the step by step 12:50 process, it's about remembering that every single step, 12:53 every single change that you make, is one thing more than you were doing before. 12:57 You can't be frustrated because it's not happening overnight, right? 13:00 But then six months, 12 months, two years later, you look back 13:04 and you go, wow, look at how much better I feel, 13:09 how much improved my diet is, that kind of thing. 13:13 You know, when I started this journey, before I became a nutrition educator 13:17 and eventually became the ingredient guru, I was living 20 hours a day on a sofa. 13:22 I could not walk up a flight of stairs. 13:24 I was deathly ill. 13:25 I knew where every bathroom in a, you know, two mile radius was. 13:30 It was unbelievable. 13:32 And now I don't have to do that. 13:35 But I remember I still remember what it felt like to be like that. 13:40 And, you know, people who have other autoimmune 13:43 health conditions, that's where learning to recognize 13:46 that when the body is that inflamed or that overwhelmed, 13:51 it takes a while for it to calm down, right? 13:56 Yeah. 13:56 I went in with trauma healing right away. 13:58 And so I connected to my little kid self 14:01 and I was able to say, oh, we're not feeding you that anymore. 14:05 And now I know that's not yeah, that's not what I'm going to feed 14:08 my little child self. 14:09 You know. 14:10 And I had four children who also resisted this. 14:13 So, you know, when you're, when you're making these changes and you are, 14:16 you know, a member of a family, 14:18 I know that that comes up as a challenge for a lot of people. 14:22 And that was very gradual for me of just sort of 14:25 like thinking one thing away and replacing it with another, 14:28 and then listening to the squawking was, you know, and just, like, being 14:34 unflappable. 14:36 Yeah. Nope. 14:36 This is what we're going to be having from now on. 14:38 And here's why. 14:40 You know, and you can go ahead and do a hunger strike. 14:45 That's okay. 14:48 And yeah, there's nothing in the pantry that matches what you know. 14:51 So then, yeah, I just didn't even buy things any longer. 14:55 So then eventually, as I learned on my learning curve, 14:59 how to cook so that it was delicious. 15:03 Yeah. Right. 15:04 Then slowly, slowly, the kids started because I remember 15:07 my son saying when I, when I got rid of our microwave, like, 15:10 I'm going to have two microwaves when I go away to college. 15:14 I said, you do that for me. 15:17 You know, and so there's, there's like 15:19 or I want to eat at my friend's house now, okay. 15:24 That's fine. 15:25 You can have dinner over there tonight. 15:26 You know, just just letting them have that autonomy and saying, okay, 15:31 you can be upset. 15:32 You know, my friends don't want to come over here 15:33 because we don't have good snacks. Okay? 15:36 Right. 15:36 Eventually all that comes down, and then I'll never forget, you know, 15:42 friends, mom's calling me and saying, what is this that you sent over with her? 15:47 It is so good. I must know how to make this, you know. 15:50 And then my child becoming, 15:53 she became a caterer because she was telling her friends 15:57 mothers how to cook sugar free, gluten 16:00 free, dairy free in this delicious way. 16:03 And they were they were wanting to know the information. 16:07 And her friends came along to like, oh, I feel better. 16:10 My asthma is gone. 16:11 You know, like all these things started happening as a cascade. 16:14 But I had to sit my daughter down and say, you can either be a leader 16:17 or you can be a follower. 16:19 My body's asking you for something very specific right now, 16:22 you know, and so let's let's listen to what your body is saying, right? 16:27 No. Absolutely. 16:28 And I think part of it too, you know, as as we were alluding to at the top 16:32 is learning how to really read the label and understand it, because truthfully, 16:39 if people even look at a label, which doesn't always happen, 16:43 they're typically looking at their nutrition facts. 16:45 And, and a lot of people skip the ingredient panel altogether. 16:49 But that's where the critical information is hiding. 16:53 And when you learn how to understand and navigate 16:57 some of the simple rules on how to avoid the garbage that goes into food. 17:02 And and that's not all of it. 17:03 There's, you know, 17:04 because there are 17:04 a lot of people out there who go, oh, well, I just don't buy anything packaged. 17:08 Well, that's great, but there's still things that you need to know about. 17:12 What is the quality of your meat if you're eating, you know, meat. 17:14 Where is it coming from? How is it raised? 17:16 What is the pesticide load on your produce? 17:19 What is the genetic modification of you know, level or glyphosate 17:23 exposure for whatever you're buying? 17:24 Like there's lots of other things that you need to know is right. 17:27 But when it's coming for packaged food, for a lot of people, 17:31 their families may be eating more of that. 17:33 And until they learn how to make that shift, 17:35 like you were talking about, to how to actually make delicious, 17:39 nourishing, wonderful food at home, it's learning 17:42 how to how to read those labels and understand where some of the the 17:47 no no ingredients, if you will, are hanging out. 17:51 Well let's start. 17:52 Yeah, absolutely. 17:54 Well so one of my one of my favorite rules actually for, for 17:58 this is if it has a number though don't buy it
How to read labels: numbers, names, and hidden additives 18:02 because if an ingredient has a number after it. 18:05 So that would be something like, you know, blue number two Polysorbate 80. 18:09 Those kinds of things that number is code for a chemically lab created ingredient. 18:17 And I'm here to tell you that there is no bananas. 18:19 16 there is no kale cause like it doesn't happen that way. 18:24 So real food is real numbers. 18:27 Just like real food is without numbers is what I meant to say. 18:29 So that's definitely. 18:31 But we do want to look at numbers like on your produce, 18:34 because if it starts with that line. 18:36 Yes, absolutely. 18:37 If it starts with a nine, it is it's organic. 18:42 If it starts, if it's and that's a five digit number, if it's a four digit number 18:47 and it starts with a 3 or 4 that's conventionally grown. 18:51 If it's a five digit number 18:52 and it starts with an eight, it is genetically modified. 18:55 However, I will tell you that in all the years that I have been doing 18:59 this, I have only once seen a number eight on a label because 19:04 although the nine is mandatory, the eight is not. 19:08 So they are not. 19:08 I've never seen an eight. 19:10 Yeah, they are not. 19:11 And unfortunately I did not think to save that label and I wish I had. 19:15 So I'm still on a hunt for another one. 19:17 But, you know, it's just important to know when you're looking at your produce, 19:23 that you know, the, the pesticide load is the 12 19:27 most chemically contaminated fruits and vegetables. 19:30 Those are the dirty dozen. 19:32 Those are the ones that you definitely 19:33 want to make sure that you're getting organic. It was a 19:35 very sad day a couple of years ago when kale made that list. 19:39 But, you know, it's just doesn't have a covering on it. 19:43 I know nothing to peel. 19:45 I know. Yeah. 19:47 Well, and and the thing is, prior to that, 19:48 they weren't using a lot of chemicals on kale. 19:52 But kale became such a popular food 19:55 in smoothies and kale chips and snacks and everything else 19:59 that all of a sudden they were growing a lot more of it. 20:01 Mass production means more chemicals, right? 20:04 Absolutely. So, 20:07 and then, you know, one of the other things is if you don't know 20:09 what an ingredient is, if you're reading that ingredient label 20:12 and you don't know what it, I guess they just don't buy it. 20:14 I personally don't feel 20:15 you should need a degree in biochemistry to understand what you're eating. 20:19 Just if you can't understand 20:23 what if you don't see it and eat it? 20:27 And so here's the thing. 20:29 You know, 20:30 you have to think about it a little bit, because you may get exposed 20:33 to new ingredients from other cultures or other cultures, that kind of thing. 20:38 So go home, find out what it is. 20:40 But if it's real food, then the next time you go back to get it. 20:43 But if it's something that you're like, I don't know what it is and wait till 20:47 next time, make sure you know what it is and make sure that you understand it. 20:52 Another one is if 20:53 if something has four or more syllables 20:57 and this one is one of those, you kind of got to think about 21:00 because macadamia, has five and we love macadamia nuts. 21:03 They're delicious. 21:05 But there are a lot of things that have polysyllabic words. 21:09 And those typically tend to be chemical in nature. 21:13 So we just want to avoid those, you know, and part of the reason 21:16 we want to avoid these things, and especially all of these chemicals, is 21:21 they have no nutritive value whatsoever. 21:23 And the more of those that we ingest, the more we can 21:27 increase an inflammatory response in our body. 21:30 And so by avoiding them, we're helping to soothe our system 21:34 and not have it in this high alert state 21:37 that eventually can trigger autoimmunity. 21:41 And then we wind up having a more significant issue than occasional belly 21:45 bloat or something you know, because it adds up. 21:48 Yeah. 21:49 So if it has as many cells as 21:52 supercalifragilisticexpialidocious, so you're not. 21:58 You don't it. 21:59 Definitely. 22:00 Well and so that actually comes to the next thing, 22:02 which is if you can't pronounce it, don't even 22:05 you know, and that's another one that you kind of got to think about because, 22:08 you know, obviously the first time anybody saw quinoa, you know, when. 22:13 Whoa. 22:14 Like, he, he knew. Oh, well, what is that? 22:17 So you figure out what it is, how to pronounce it, and then you're like, 22:20 oh, it's a pseudo grain from South America, high in protein. 22:24 It's delicious. 22:26 But if if there are things on there that you can't pronounce, 22:30 you should not be eating it, because chances are, again, 22:33 unless you look it up, it is probably chemical in nature. 22:36 Yeah. 22:37 We really just want to want to avoid those things. 22:41 Another one, another. 22:42 One of my favorite rules is if it ends in 80, 22:46 don't eat it. 22:49 Now again got to think about it 22:51 because pomegranates end in 80 and I love them. 22:54 But so do Gelli Sorbate nitrates you know those kinds of things. 22:58 So yes you have to think about it for a second. 23:01 But most of those are chemical ingredients that are in there either 23:05 because they're preservatives of one kind or another or 23:08 they're stabilizers or they do something to the food. 23:12 So it makes it better for the manufacturer. 23:15 And that necessarily is the word 23:18 that does not necessarily equate to better for you, for the cell. 23:21 Right. Yeah, absolutely. 23:23 And you know, again, it kind of comes back to it's a lot to remember. 23:27 So generally I encourage people pick one rule and go with that 23:31 until you've kind of got that one down pat, especially some of them like numbers. 23:36 That doesn't take very long, you know, or getting into the habit 23:40 of looking things up so that you understand what they are. 23:44 But to take that time to look at the label is really, really important, especially 23:49 because food producers typically will use the front of the package 23:54 to put all kinds of fabulous buzzwords and health and high in natural. 24:00 Yeah, okay. 24:01 Yeah, yeah. Natural is my favorite. 24:04 I know. Natural. Yes. Absolutely. 24:07 I, you know, I think one of the things that I really struggle with is 24:13 there are some terms that they can use, like natural or wholesome, 24:18 that don't really mean anything, 24:21 but they trigger us to believe that they do. 24:25 And natural flavors, you know, let's talk about that one. 24:29 Oh yes. Okay. So natural flavor. 24:31 One of my favorite not favorite. 24:34 So natural 24:35 flavors actually there's a whole legal definition. 24:38 And I'll send it to you so that you can include that in the notes. 24:43 But it's very complicated 24:45 and it can be from a whole bunch of things, including my, 24:51 my superstar natural flavor, which is something called Castor Ram. 24:56 Now, you almost never, 24:59 ever, ever see the word castor ram on the label. 25:02 I did discover that there is a liqueur over in Scandinavia, 25:06 where they do actually include the fact that it is made with castor ram, 25:10 but over here they hide it under the term natural flavor 25:15 because if people were to look it up, they would be disgusted. 25:18 Castor Reum is the anal gland secretion from beavers, 25:22 and it apparently has a vanilla or strawberry flavor to it. 25:27 Not sure who figured that out, but. 25:31 So sometimes, and I will be totally true 25:35 that there is not a lot of castor ram in the food supply 25:40 because we no longer have a big beaver beaver trapping industry. 25:45 But there is still some. 25:48 And so if you see natural vanilla flavor, you just kind of got to go. Who? 25:54 Yeah. 25:55 No, I don't think so. Not today. 25:57 I don't use vanilla. 25:59 I know. Right. 26:02 So I, I don't like the fact that when they use 26:05 terminology like natural, it's hiding something. 26:09 You know, they're disguising what it is. 26:11 Because if vanilla is good enough, just use the menthol. 26:15 Right? Personally. 26:17 Just apply 26:20 another one which those 26:23 who are following a gluten free lifestyle aren't going to get exposed to. 26:28 Very often, although it's technically, I suppose could happen, 26:31 is the word enriched. 26:32 We we really want to watch out for that. 26:34 And so there's a difference between enriched and fortified. 26:39 Enriched usually happens with whole grain products. 26:44 And what it means is they've stripped out a whole bunch of the nutrients. 26:48 I believe it's 22 of them. 26:50 And then because back in the 40s, they discovered that when they 26:55 when they milled flour to get the finest, whitest, 26:59 fluffiest, nutrient depleted flour that they could, people got sick. 27:03 Imagine that. 27:05 And so they had to add back in some B vitamins, and sometimes they add 27:10 in a little iron and a little calcium, but they are only adding in a few things. 27:14 All the rest of them are not added back in that. 27:17 I went here to talk, and the medical provider 27:19 that was giving it said, it's kind of like if you get mugged out on the street 27:23 in front of the store 27:24 and someone says, give me your purse and you have $100 bill in there, 27:28 and then they take $100 bill and they give you a dollar back, 27:32 would you feel satisfied with that right now? 27:35 Oh yeah. No, that is a great way to look at it. 27:37 And so enriched anything is not good for us. 27:40 Essentially it's code for nutritionally depleted right now. 27:44 The flip side of that, 27:45 because it is confusing for some people, is the word fortified. 27:49 And fortified is where they take something that doesn't belong in a food. 27:53 And they put it in there because somebody decided it was a good idea. 27:56 The biggest one that gets me every time is calcium in orange juice. 28:00 Oranges do not have calcium in them. 28:02 I'm not sure who decided that it was a good idea for kids 28:06 to get calcium by drinking a sugar, 28:09 but that's okay. 28:11 You know, the other thing that you have to watch out for is a lot of times 28:14 nowadays with omega threes and everything else, you know, being 28:19 so prevalent, people are talking about we need more omega threes in our diet. 28:23 So we have omega three enriched milk or a three enriched peanut butter, etc.. 28:28 If you read the label you will discover that most of that omega 28:31 three comes from sardines. 28:34 And, so I personally just the idea of sardines 28:39 and peanut butter is not that great. 28:42 Me I sardines all the time. 28:47 I what right 28:49 do you put peanut butter on them? 28:50 I don't 28:53 eat him with all my crackers. 28:56 Yeah. 28:57 There you go I think so that's you know, that's definitely a good thing to do. 29:00 And I know a lot of people make, like a sardine paté, 29:03 which is great veggies and all kinds of things. 29:05 But I just remember one time I was doing a pantry clean out with a client 29:09 and she was like, oh, look, we got, you know, it's all natural or not all natural. 29:13 We got, omega three enriched peanut butter. 29:16 And I was like, yeah, let's see where that omega three comes from. 29:20 I'm like, you know, that comes from sardines, right? 29:22 Let's we had the talk about how peanuts are not actually a nut. 29:25 They're a fatty little legume. 29:26 Maybe not so good for you, but, you know, she was all excited 29:29 because she thought she was doing something fabulous. 29:32 Right? 29:35 And again, this 29:36 is that step by step process learning what you don't know. 29:39 And food producers will take advantage of you. 29:41 Honest to God, if they thought it would sell, 29:44 they would probably make omega three enriched shoe polish. 29:47 You know, because everybody knows 29:49 that or knows that we need more omega threes. 29:52 But they're not talking about how to get it in the diet 29:56 in a healthy and supportive way, how to nourish your body.
Shopping smarter: produce, eggs, and refrigerator foods 30:00 And let's just throw some in this food or that food. 30:03 So that's definitely something. 30:05 And then the last, you know, ingredient thing that we look for is 30:10 if it's all capital letters, 30:14 that is not a word 30:16 and usually is short for a long chemical name. 30:20 So for example, DHT is butyl ated, hydroxy tellurium. 30:25 And so instead of putting that on a label that just put three little letters, 30:29 you know, but EDTA cubed, those kinds of things, if you see that 30:35 it's not something that you might think 30:36 that might be healthy, because I seem to remember. 30:38 DHEA Datta EPA those are all things that I think 30:43 my provider told me I need to be taking with me pretty well, 30:48 so you can get confused in the alphabet soup, you know. 30:51 No, absolutely. 30:53 You know, and and so when we learn how to read the label 30:57 and how to understand that, that's just that sort of deeper level 31:02 in addition to everything else that you're working on to help calm that, 31:06 that autonomic response, 31:08 that flare for whatever your autoimmune health condition is. 31:12 And as we detox our pantry and 31:15 and refill it with nourishing foods and nutrient 31:19 dense foods, our body responds more positively. 31:24 So this is a really helpful. 31:27 So you know like where to start and how to progress through the label reading. 31:33 Yeah. 31:34 Let's talk about other parts of the pantry. 31:37 Sure. In the refrigerator. 31:39 Yeah absolutely. 31:42 The larger things now. 31:44 Yeah. Right. 31:45 Yeah. 31:45 So you know, I think one of the things that people tend to forget is 31:49 when we're thinking about our food supply, we're thinking about what what we store 31:55 mostly in our pantry or even what we're buying at the grocery store 31:58 and putting in the refrigerator. 31:59 But our food system in our house is everywhere. 32:05 It's it's your refrigerator. 32:06 It's your freezer. It's your pantry. Good gracious. 32:09 If you store food under your bed for an emergency, that counts, you know. 32:14 And so we have to look at the whole food system 32:17 and how we are nourishing or feeding ourselves in our families 32:23 when we're engaged in this process of learning 32:26 how to detoxify what we're bringing into our home. 32:30 That's where, again, we look at each of those areas and determine what 32:35 what works for that area of the pantry, what works for what we're doing. 32:39 And so for example, in the refrigerator, you're going to have things like eggs, 32:46 you know, so there's not really much of a label on eggs. 32:48 And that's one of those things 32:50 where it becomes important to know where did those eggs come from? 32:53 What were those chickens being fed. 32:55 And, you know, there's a free range. 32:57 It does not mean a happy chicken. 33:00 Oh, I know, cage free. Oh my gosh. 33:03 So there's this really horrible example online where it turns out that in order. 33:09 So Cage Free is admittedly far better than battery 33:14 raised chickens, which is how most conventional eggs are raised. 33:17 And this is where chickens are in 33:18 this little tiny cage stacked on top of each other. 33:21 And there's like a little conveyor belt that goes by it with food and water. 33:26 It's horrible. 33:26 Cage free means that they're actually on the floor 33:29 and there's one layer of chickens, 33:30 but unfortunately what they do is they keep them all inside. 33:33 For the first few weeks, and then they open a door 33:36 to a little three by three yard. 33:37 And the chickens are so conditioned to being inside 33:42 the barn that they don't go out into the fresh air. 33:45 They're not running around. 33:46 And the other thing is that, you know, it's so this is where we learned 33:50 when I first began doing this work, I was like vegetarian fed hens. 33:54 That's the silliest thing that I ever heard of. 33:56 Chickens are not vegetarians because they like bugs and things like that. 34:01 Well, it turns out that you really do want vegetarian fed 34:05 if you're getting them from a commercial operation 34:08 because you don't want your chickens being fed things like bovine 34:11 nerve tissue and meat scraps, that can be dangerous for them. 34:16 But really, the best thing is to get your chickens 34:19 from someone who is raising chickens or ducks. 34:21 Ducks are good too, you know? 34:23 I have a friend who's a duck farmer, and they they raise their ducks. 34:27 They're very happy. They have their own little pond. 34:29 They have their own place to run around in there 34:31 scratching in the dirt while the chickens are scratching. 34:34 Ducks don't scratch. 34:35 But, you know, so it's about knowing those things. 34:38 And then as we talked about with the, the produce that's in your refrigerator, 34:44 looking at what is the pesticide load for that, what are those crops? 34:48 Fortunately for right now, 34:51 there are not many, 34:55 genetically modified crops that are in the produce arena. 34:59 There is some zucchini, but it's not widely available yet. 35:03 So we're not too terribly worried about that. 35:06 But more importantly, it's just about being aware of the pesticides 35:10 and where they're coming from. 35:15 I don't 35:15 know if I told you this story before, a lot of years ago, my 30 year old son 35:20 and, my 32 year old son, I do have kids that age now. 35:25 We're more like 12 and ten. 35:28 And we were at Disney World and Epcot Center, and they were, 35:34 beckoning to the kids. 35:35 Actually, I think they were younger than that, you know, come over here. 35:37 We want to show you something. 35:38 And and there was a whole thing set up, that was Monsanto. 35:42 And it was the first time I'd ever heard of them. 35:44 They weren't a household name yet. 35:46 And they had these giant carrots and then these little wimpy, 35:49 you know, bendy, rubbery, very dirty looking, normal carrots. 35:55 Which one would you rather have, son? 35:57 You know, and and I walked up and I said, hang on, hang on, hang on. 36:02 They were about to give them to eat, you know, and I said, what? 36:04 What's happening right now? Like what? 36:05 What's the difference between these carrots, what's going on? 36:08 And so they started telling me about all this 36:10 amazing breakthrough in science for genetic modification. 36:13 It's going to help drought, you know, starved countries. 36:16 And then at a 36:18 and I said, but what are the 36:19 longitudinal outcome studies on this kind of material on a human body? 36:22 Has that been studied? 36:25 He turned directly from me. 36:28 He's on to another guy over here, another little kid. 36:31 Which carrot would you prefer? Like totally. 36:34 And I went, all right, kids, come on, 36:36 you know, and I've never forgotten that because it was just like, 36:39 I just was curious, like, okay, that's cool. 36:41 And what what's the interaction in the human genome? 36:44 Do we know that? 36:45 You know, I wasn't suspicious, I wasn't antagonistic, 36:49 I just really wanted to know if they had some studies totally ignored 36:52 me, went to another child, but they were beckoning to children. 36:56 Yeah, right. 36:57 Which carrot would you rather have? 36:59 It was amazing. 37:00 Well, in in one of the things that people tend to forget is 37:05 especially genetically modified crops, although other crops outside of that, 37:10 one of the biggest challenges that we have is 37:13 that they are heavily sprayed with glyphosate. 37:16 Yeah, which is an antibiotic, which is a key later, 37:20 which binds nutrients in the soil. 37:23 So crops that are grown in glyphosate laden soil 37:26 are not going to be as nutritious. 37:28 And because of the varying nature of what it does as a chemical, 37:33 destroys the microbiome. 37:35 So not the food. 37:37 Pretty. Yeah. Yeah. 37:39 I just remember walking away from that Epcot table and and just starting a rant 37:44 with my husband, and my husband was looking at me like, what? 37:48 You know, this is going to help drought, you know, starved countries. 37:51 I said, no, you're not seeing what I just saw, 37:55 like the implications, the implications of this, 37:59 you know, and, years and years and years later, 38:02 when we started talking about this, I said, do you remember that day at Epcot? 38:05 And he was like, yeah, you were right, you know, didn't even see it. 38:10 It's challenging because unfortunately, you know, if 38:13 if they're going after the children 38:15 or if they're presenting information in a certain way, 38:18 not a lot of people will do what you did, which is to stop and say, wait, 38:24 what exactly does this mean? 38:26 Yeah. 38:27 And what are the downstream effects of incorporating this? 38:32 Well, we ate that day in a restaurant that had been overhauled 38:37 for Monsanto with all Monsanto produce. 38:42 And it was like this look at the beauty of this food. 38:46 And, you know, and I hadn't realized it until afterwards. 38:49 It it had a whole thing that we we were seated in an area 38:53 where I didn't see and I went, oh, great. 38:56 And it was like a little film 38:59 reel about, like how this was going to save the world. 39:03 You know, and that's how it was being presented and rolled out, you know, to 39:07 I think about like one little minute, Epcot Center in Disneyworld. 39:11 I don't know how long they were there, but Epcot 39:14 does invite in, like scientific breakthroughs, right? 39:17 That was a scientific breakthrough. 39:18 And just these questions had not been asked or were being ignored, you know? 39:24 So what's the ramifications of this? Right. 39:26 What are we going to see? 39:27 And of course, we've seen an increase in autoimmune disease. 39:31 Well, and part of the challenges, 39:33 if you're someone who's struggling with an autoimmune disorder 39:36 or you have a family member who is struggling with that, 39:40 you're already 39:42 behind the eight ball, if you will, because there are so many health 39:46 implications emotional, 39:47 spiritual, physical, all different kinds of impacts on your system. 39:52 And so then be asked to stop and examine what's going on 39:56 and look at everything in your environment as critically 39:59 as you were just talking about. 40:00 It's very difficult if you don't have the knowledge 40:04 and the support 40:06 of understanding what you're doing, which is why I love that you're doing this 40:09 because you're bringing in so many people who can address all of these different 40:13 areas of autoimmune disorder and how people can take back control, essentially. 40:20 But what you're naming is something that's relatively exhausting because, 40:24 yeah, it's kind of like the moving the matrix. 40:26 Right. 40:27 And and if you're in the matrix, 40:28 the belief system has is that the government has your back. 40:31 It's watching over you. 40:32 The FDA is the stamp of approval that says, 40:35 okay, this is safe, right. 40:38 And there's a belief system that goes back on. 40:42 Yeah, that goes back like yeah for decades, right. 40:46 That this is our safety mechanism. 40:48 If the FDA says it's okay, then it must be safe for us. 40:51 Right. 40:52 And that that level of, clarity about that 40:58 and truthfulness of that is also exhausting.
Meat, fish, dairy, and sourcing quality foods 41:02 Yeah. Right. 41:03 So there's a there's a there's a whole sense of safety 41:06 and security that gets taken out from underneath you. 41:09 You know, when you have this realization like, oh, 41:13 I have to be completely, 100% responsible for my own research. 41:18 When I thought I had these government organizations that were doing that for me. 41:23 That's discouraging. 41:25 Disheartening, right? 41:27 Depressing food is such an integral part of our company. 41:31 Yeah. 41:31 I mean, if we're fortunate, we get to eat three times a day, right? 41:35 You know, and so when we think about, like these vending machines that are FDA 41:39 approved, right, in kids school systems, you know, this is all FDA approved. 41:46 I know, I know, right. 41:48 Or even the vending machines that you see in some gyms 41:51 or athletic clubs or other places like that. 41:54 You know, when I look at these people who are sitting there 41:57 pounding away on a treadmill or, you know, massive amounts 42:01 of weights or machines or something else, and then they go in, they 42:04 they get a junky beverage and the sugar laden Starbucks thing. 42:09 Yeah. Do you know what's in this cup? 42:12 This is homemade chai, like whole organic. 42:16 And then start anise, whole organic fennel seed, whole organic coriander 42:22 and cinnamon sticks and nutmeg that's graded on my grater. 42:26 All of it's organic and it's all mixed in a great big jar. 42:29 I have four of them I make at a time. 42:31 Big liters of it. 42:32 A scoop gets put in there, and then that's what we drink. 42:36 You know, it's got organic rooibos tea in it. 42:40 And it's 42:41 more delicious and packed with flavor than anything you can buy at Starbucks. 42:46 Yeah. Yeah. Absolutely, absolutely. 42:49 And I love that, you know, there there are options like that to me. 42:53 Yeah. 42:54 No, I mean mine right now the, the tea I'm drinking is a 42:59 it's got like dandelion and nettle and it's basically an herb tea 43:04 and it's got several different herbs and I buy them organic and I write myself. 43:09 And then I have a whole big jar that I can steal from. 43:12 And these were just vegetables that all started with a nine on their label 43:19 and, you know, and and again, I think it 43:22 it sounds challenging in the beginning because one of the other things that 43:26 has happened with our food industry, and this actually started back in 43:30 like the late 40s, early 50s, 43:34 is this idea of food as convenience items? 43:37 Yeah. 43:38 We handed away our authority over our food, right. 43:41 To the food producers. 43:43 And so learning to take back 43:45 control of our food and we 43:49 it seems overwhelming because they've made it sound overwhelming, but. 43:53 Right. 43:53 Really isn't I mean, this was ripping the tops off of packages 43:57 and making them go into a big glass jar. 44:00 You know, I mean, it was that simple. 44:02 So, so easy. 44:04 And juicing vegetables like I use a breughel juicer. 44:07 It's so simple, you know, it's easy to clean up after. 44:11 Have it every day. 44:12 I don't have to think, 44:14 you know what I'm saying about I don't have to sit and chop vegetables. 44:16 I just have to rinse them and put them through the thing. 44:19 And I have juice. 44:20 So it's it is. 44:22 It's like, faster than making toast. 44:29 But then the other thing that 44:30 I will say is that as you begin to like. 44:34 So I again, just coming back to my story because I have walked that personally. 44:39 I mean, I've helped love other people, but I my own story, 44:41 the very first change that I made was to get rid of artificial colors. 44:45 I and you know, back then I, 44:49 I thought I ate better than probably, you know, 80 to 90% of my peers 44:54 and people would tell us we were the healthiest house they knew, 44:56 and we still had junk in our house, you know? 44:58 Yeah, we got rid of artificial colors. 45:01 And I couldn't believe the change in how 45:04 I felt, how much better I felt just from getting rid of that. 45:08 And that really made me start going. 45:10 What else is in there? Yeah. 45:13 And then you and you have to look at your toothpaste 45:16 and, you know, like artificial colors and not just. 45:19 Yeah, exactly. 45:20 Your supplements, your. Yeah, absolutely. 45:24 And and it becomes one of these things where the more you find, 45:28 the more of a detective, you're like, okay, where else is it hiding? 45:32 You know, because once you've started to feel better, once you've begun 45:36 that journey, the last thing you want is to go back to the sofa 45:40 and and that becomes a huge motivation to stay on that path, you know? 45:45 And the funny thing 45:46 that the thing that I absolutely love is in the beginning, you know, 45:50 I would try and educate my husband and my kids about that. 45:53 And they were telling me, I'm a mean. That's great. 45:56 And and now, like the other day, my husband and I 45:59 were at the grocery store and he went to get something. 46:02 And on his own, he actually flipped it around. 46:04 He went, Jiminy Cricket, why is there carrageenan in that 46:08 and put it back on the shelf? 46:09 I'm like, yes, you. 46:14 Well, 46:16 it takes time. 46:17 But then 46:17 eventually you begin to realize there's no need for that stuff to get in there. 46:21 Yeah, the kettle 46:24 chips still wind up in my household. 46:26 My husband has this dirty little things 46:28 that he likes to bring in every once in a while, 46:31 he's like, look, they're organic, honey. 46:36 All right. 46:37 So so the the let's talk about meat just a little bit 46:41 before we, before we go, because meat is another one 46:44 that has a lot of smoke and mirrors around it. 46:49 So when I mean meat, I mean fish all the way to bison. So. 46:52 Yeah. Absolutely. 46:54 And so what I'd like to do is modify that by saying in addition to meat, 46:57 because we'll be talking about cow, I would also include dairy product. 47:03 So, you know, 47:04 one of the, one of the things that's really challenging 47:08 the local grocery store that I go to has a sign that drives me crazy. 47:11 It says organic salmon. 47:14 And I'm here to tell you there is no organic label for salmon. 47:17 It is not approved. 47:19 I don't know how they get away with saying that. 47:21 I ask them about it and they said it comes from their supplier 47:23 and, you know, so I just kind of shrug, I actually get my salmon 47:28 from somewhere else because I don't tend to get it at the grocery store. 47:32 But when it comes to fish, the two 47:35 most important things that I encourage people to be aware of 47:38 are the fact that it's better for it to be wild caught rather than farmed. 47:42 Farmed fish, unfortunately, is raised in, you know, in confines. 47:45 They're given antibiotic laden feeds so that they don't get sick. 47:50 They're not given the diet that they're supposed to have. 47:52 So they're they're whole, you know, omega three 47:55 balances off their system is not where it needs to be. 47:58 So watching out for that. 48:00 And there's a side subject we'll come back to in just a second. 48:02 And then also being aware of heavy metal contamination. 48:07 And so that's why making sure that you're not like I it's so funny when you work 48:12 with people sometimes and they go, oh, I'm eating lots of salmon now. 48:15 I'm like, that's great. What about sardines? What about. 48:17 And so these are brown herring and they're like one. 48:22 Like try it. 48:23 You know, sardines are this big, salmon's this big, right. 48:28 And the, the big fish eat the medium fish, you eat the little fish, 48:32 and there can be an accumulation. 48:34 So it's. 48:34 Well, it's not bad to have some and it's better 48:36 to get mercury tested fish so that we know what those levels are. 48:40 Having smaller fish can reduce your load. 48:43 So that's definitely important. 48:46 Now unfortunately 48:48 genetically modified salmon is a real thing. 48:51 And they are allowing it now in grocery stores. 48:56 I have not seen it. 48:57 I don't know if it's going to be clearly identified. 49:01 The manufacturer is a company called Aquabounty, 49:05 and they essentially crossed 49:07 the DNA of the salmon with the DNA of an eel. 49:11 And these fish get fat faster, 49:15 which is not good for their omega three status. 49:19 They actually have lower omega three status 49:21 than the conventionally or sorry, than the wild caught salmon. 49:26 And they're farmed, you know, so they're raised in confinement with not great food. 49:31 They're trying to figure out 49:32 how to feed corn to fish, because if they can only be so happy. 49:37 Yeah. All our excess. 49:38 You guys can watch the, the, 49:41 documentary called King Corn and you'll learn 49:43 all about why corn is being stuffed into everything and everything. 49:47 Yeah, absolutely. 49:48 So, you know, when you're going to eat fish, it's the, you know, 49:53 wild caught, cold water, mercury tested. 49:56 And please eat the smaller fish. 49:59 You know, because that's really important. 50:01 And then as we go up the food chain, it's about where is it coming from? 50:05 You know, I really it's it can be very hard sometimes to find 50:12 animals that are raised the way that they're supposed to be, 50:16 because most of the people who are doing that, for example, in my area, 50:19 there is a farmer who lives 50:23 like an hour and a half from me who is raising them 50:26 the way they're supposed to be raised, but he's an hour and a half away. 50:30 It's not exactly close when you have to go grocery shopping, you know? 50:33 And so that's where sometimes you may have to look at online sources, 50:37 or you may have to look at other, other ways to acquire it. 50:41 But you want animals that are raised without being in confinement, 50:45 without being fed genetically modified, 50:48 being pesticide laden feed, that kind of thing. 50:51 I'm on Aquabounty is website right now. 50:53 It's horrifying. 50:54 I know it's exactly how Monsanto approached. 50:58 I mean, these guys have probably had 51:01 a booth at Epcot Center. 51:04 It says Meet the Safe, fresh and Sustainable Choice, 51:08 their land based farms, and they're saying there's due or global stewards because 51:14 they're leaving the ocean alone. 51:16 But oh my gosh. 51:18 Well, so the way that it's being spun is just an challenge is what they're not 51:22 they're they're promoting it because, oh, everybody knows 51:25 salmon is such a great source of omega three fat salmon. 51:29 Right. 51:30 And and the other thing is I personally believe that somewhere down 51:34 the line, we're going to discover that some of those fish escaped. 51:38 It's just kind of happened. Yep. 51:40 And then they will breed. 51:43 Yeah. Not not good. 51:45 And unfortunately I can't really 51:48 I am saddened by human hubris where we think we know better than nature. 51:54 And, you know, it's it also makes it very, very challenging. 51:58 I, I don't claim to be 52:02 the one who has the authority to make decisions for other people 52:07 on how they nourish themselves, unless they ask me right. 52:11 But, you know, everybody has the right to make their own decisions. 52:13 But I feel like those of us who want to eat a cleaner, 52:17 more sustainable, more regenerative 52:21 diet, 52:23 that choice is being 52:26 made harder and harder to find because you know, essentially 52:31 what runs the agriculture industry is conventional methods. 52:35 And it's very difficult. 52:36 And, you know, a number of my friends are regenerative farmers, 52:40 and they are essentially stewards of the soil. 52:43 They are all about regenerating the earth and living in, 52:48 in cycle with nature and making sure that everything goes together well. 52:52 But yeah, we everyone look for those, look for those CSAs as community, 52:57 you know, co-ops that you can become a part of for biodynamic farmers, 53:01 regenerative farmers. 53:02 And we're luckily in Washington state to have a few of them. 53:06 And I mean, they're all over, 53:08 and, and one of the interesting things is, you know, if you think about it, 53:11 those farmers there are farming the way, 53:15 you know, I believe farming is meant to support a community, 53:19 not to support a country, right, where we have regional farms 53:23 that grow, what grows well there, and they support their community. 53:27 You're not meant to be big enough that they are mono cropping 53:32 or monoculture, ruining and shipping extras over 53:36 to other countries to make the stock market happy. 53:39 Yeah, absolutely, absolutely. 53:42 And then, you know, the reason I wanted to fold dairy in is because 53:46 for those people who do eat dairy, it's really important to have, 53:52 you know, if at all possible pasture. 53:56 It doesn't even have to be organic. 53:57 It just has to be, you know, cleanly raised either,
Storage safety and closing advice 54:00 whether it's sustainable, regenerative, however you want to label it 54:04 where they're not giving the animals added hormones 54:07 and they're not overwhelming them, you know, with their feed. 54:11 I saw one horrible example of a and this was years ago, 54:15 but there was a farmer who was experiencing a grain shortage. 54:21 And so he was creating his own silage by mixing candy 54:25 with like literally sugar candy 54:28 with the grain to feed to his cows 54:31 so that they would continue to eat in that horrible. 54:35 That's horrible. 54:37 And so this is where that how chocolate milk is made mommy 54:43 is it comes from chocolate cows 54:44 as I'm feeding them chocolate bars. 54:49 So and so. 54:51 And then again this is where sometimes you, you have to do the best 54:55 you can until you find a good solution. 54:57 Like I said, you know, locally I, I live in Texas. 55:00 And so for us, if I want to have, you know, seafood for, 55:06 you know, somebody I will order it from somewhere else 55:11 because it's not necessarily available here 55:14 in terms of getting the quality that I'm looking for. 55:17 I know that there are people who like, oh, for example, one of my absolute favorite 55:20 things, there's a company that I love which makes a beef liverwurst 55:26 that is, you know, from cows that are very well 55:28 and lovingly raised on pasture the way they're supposed to be. 55:32 And it's amazing. 55:33 But I can't get it here. 55:34 I have to order it so, you know, it's where it's where do you make a difference 55:39 or sorry, where you make a choice, what you can get locally. 55:41 You get locally, what you can't. 55:43 You can buy sustainably. 55:45 I used to order my free range bison that way too. 55:49 And now they're local places. 55:52 But yeah, I used to have it shipped in from Wyoming. 55:55 Yeah, on dry ice. 55:57 But I don't do that anymore because now it's lower, it's available, 56:00 and and this is where, you know, when it when we talk about detoxing your pantry, 56:05 one of the things that we look at is, you know, a detox. 56:09 Like I said, for me, I'm a very methodical, Step-By-Step person, 56:12 but it's about looking at an area and going, okay, this section, this 56:17 this food source, this food supply, what are the issues here? 56:21 How is it raised? 56:22 How am I getting it? 56:23 How supportive is it, how sustainable is it? 56:25 And then what are my options. 56:28 And then, you know, once that's addressed then you move on to something else. 56:31 But also sometimes it's about okay, now I got this. 56:34 What do I do with it? How do I use it? 56:37 Do I make sure that I'm incorporating it in a way that my family will agree that. 56:44 Thank you so much. 56:45 Yeah, absolutely. 56:47 Is there anything we haven't touched on 56:49 about detoxing your pantry that you wish that we would say? 56:53 So the one biggest thing that 56:55 I would really like to encourage people, as you're detoxing your pantry 56:58 and learning where to source everything, please don't store it in plastic. 57:02 Oh yes. 57:04 Thank you. 57:04 Yes, another public service announcement. 57:06 Please don't put hot things in Ziploc bags and Tupperware containers. Yes. 57:13 And then don't stick them in the microwave. 57:16 No, no, no. 57:18 But I'm a fan of glass jars. 57:19 We use my canning jars, I use this is a reused one. 57:25 Yeah. Okay. 57:27 Yeah. There. 57:29 That's a great storage container. Yes. 57:31 Thank you for that. For adding that one in. 57:35 All right. 57:35 Thank you so much. 57:37 So much for having me on it. 57:38 As always. It's great to chat with you. 57:41 All right everybody, until next time. Be well.
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