Full Transcript Introduction and speaker background 0:01 Who? Welcome 0:07 back to the reverse Autoimmune Disease Summit series. 0:10 Everybody. 0:11 This is version 5.0 healing your energy body. 0:15 I'm delighted to bring a dear friend and colleague, Myra Ducey, to the 0:18 link to the series. 0:20 She's the Ingredient guru, 0:22 a holistic nutrition professional, author, and a public speaker. Her. 0:26 She knows that it's not just what you eat, but what's in what you eat. 0:31 Mira is a board certified and holistic health practitioner who has been working 0:34 with clients for over 15 years, helping them with chronic health issues. 0:38 Find real food solutions for wellness. 0:42 She's a member of the National Association of Nutritional Nutrition Professionals, 0:46 the society for Nutrition Education 0:47 and Behavior, and the American Association of General Practitioners. 0:51 She's on the board of directors for the American Holistic Health Association, and 0:55 as a member of the Professional Advisory Board for the Turner Syndrome Society. 1:00 And she can be found online at the Ingredient guru.com. 1:04 Welcome to the summit area. 1:07 Well, thank you for having me here, Keisha. 1:09 It's always fabulous to see you. 1:13 You know, 1:13 just before I hit record, you were telling me 1:17 a little personal story about your own journey with autoimmunity. 1:20 And I said, oh, hang on, hang on. 1:21 I always start my interviews in the Summit Series with 1:26 how you know, how people get to where they are 1:29 and are passionate about what they're what they're teaching. 1:33 And you just had a really beautiful 1:34 celebration that I would love to invite to you to share. 1:38 Absolutely. 1:39 So my journey into the holistic health realm began 1:44 because I got really sick many, many years ago. 1:47 And I, through that process, learned that food 1:51 and holistic health strategies had a lot to do with our state of well-being. 1:55 But back at the beginning, when I was first diagnosed 1:59 with a number of different issues going on, 2:02 I was actually diagnosed with five different autoimmune disorders. 2:06 And my primary I know well, but you and I both know 2:10 autoimmunity does not live in individual little diagnoses. 2:14 It's a spectrum, and people who have one typically have 2:17 more than 175% chance risk. 2:20 Once you have one of getting another 2:22 and another and another, unless you deal with the root causes. 2:26 Yeah. Yeah. 2:26 Absolutely. 2:27 You know, and so for me, my introduction to autoimmunity was here you go. 2:34 You've got five things 2:37 which you know 2:38 of course necessitated a lot of doctors and a lot of different things. 2:41 But really my primary diagnosis was ulcerative colitis, 2:47 which essentially meant that I had a very unhappy tummy,
Autoimmune journey and reversal mindset 2:51 never felt good, and I had to know where a bathroom was 2:53 within 20 steps of where I was standing at all times. 2:56 And I'm very happy to announce that all these years later, 3:02 I recently had a colonoscopy and my gastroenterologist told me 3:07 that there are no signs of ulcerative colitis in my system. Yay! 3:12 And so the funny thing is, I said to him, my my healed and he said, 3:16 you're in remission because he won't come back for. 3:20 Well, that's what that's what I tell people to, you know, in my cured. 3:24 And, you know, I always say 3:26 there are four corner pieces to each individual person as a puzzle. 3:30 And that's your individual genetics, 3:32 your gut health, your toxic burden and your trauma. 3:36 And those genetics are still there. 3:39 And so I could get rheumatoid arthritis back easily like I could 3:42 I could probably have a diagnosis of RA within six months if I tried real hard. 3:47 And so, you know, the genetics are still there. 3:49 I can activate them. Right. 3:51 And so I never say that you're cured. 3:54 I, I always say that we've taken enough things off of the scale, 3:58 the side that went this way. Right. 4:00 So that you can balance again. 4:03 So yeah, I think I think, reversal is the word that I like to use 4:08 instead of remission, because remission 4:11 implies that there's a path back. 4:14 Yeah, that it will come back at some point in time. 4:17 And, and it's sort of like you have this other shoe 4:20 that's about to drop and it hangs over you, you know. 4:24 Well, and the thing that was so gratifying for me 4:27 is that once I discovered the power of food 4:32 and incorporating 4:35 holistic functional health strategies, 4:40 every colonoscopy got a little bit better, 4:43 like the first one where I had some improvement. 4:48 You know, the doctor patted me on the shoulder. 4:49 He's like, whatever you're doing, it's great. 4:50 You got two patches in there that have no signs. 4:54 And then the next time it was bigger 4:56 and then this last time, he's like, there's none. 4:59 And so it takes time. 5:01 But I like to believe that for a lot of people, 5:05 we forget how long it takes for disease to show up in our body. 5:10 We have to remember it takes an equally long time for our body 5:13 to be able to recover. Yep. 5:17 And blown up joints with our eye or, you know, neurological changes and masks. 5:23 You know, these things as as they get measured 5:26 first progression helps and then we can start recovering tissue. 5:30 And it does take time and it takes a lot of patience. 5:34 Yeah. 5:34 And it and it's not a diet that does it. 5:37 And that's the thing that I love about the work 5:41 that you do is you're not talking about a diet. 5:44 You're talking about ways to understand, food 5:48 that you're eating in a way that is a lifestyle. 5:53 And like, you're up leveling your knowledge base, your education, 5:57 and your own empowerment around food. 6:00 And I love that you say that because unfortunately 6:04 for me at least, and I think it's true for a lot of people, 6:07 diet is a term that indicates, well, I'm going to I'm going to suffer my way 6:11 through this for a little bit of time. 6:12 And then when I get to the other side, I eat whatever. 6:14 Then I'm going to stop and go back to normal, you know? 6:18 And it's just like, no, that's how I would get my IRA 6:21 back, is as I went back to the way I used to eat, which is not normal. 6:25 It just happened to be the way that I ate, which does somewhat match the standard 6:28 American plan. 6:29 But, you know, it's not a diet. 6:31 It's it's, an up leveling of my my education, my knowledge 6:37 and clarity around, you know, sure how our food is presented to us. 6:43 Well, and and it's so much of it is tied up into 6:47 this cultural perception of what we should be eating. 6:51 You know, unfortunately, 6:53 we have that, you know, acronym, Sad, standard American Diet. 6:57 And it includes all these things that are so clearly harbingers 7:02 for overwhelming and negatively impacting our body state. 7:07 But it it takes a very long time. 7:09 And so then when it shows up, people are like, well, well now how do I fix it? 7:12 And then, you know, we think we want a fast fix. 7:15 And really the answer is to learn internally to make changes 7:19 that allow us to, as you said, incorporate a healthy lifestyle. 7:25 And that's how we live moving forward 7:27 so that we don't have to be that sort of chemical canary 7:32 that shows up from all of that 7:35 high fat, high sodium, bad fat, high sugar. 7:39 Petroleum is rattling off 7:41 some of the harmful ingredients that we see in our packaged foods. 7:46 Why don't why don't we start with kind of listing out some of those ingredients 7:52 that were in some of our food? 7:56 And I like to think about it, 7:58 some of the options that are on the grocery store 8:01 shelves as not food, but, well, I think, you know, 8:06 one of the biggest things that we don't really pay attention to, 8:10 and I really see this as the number one thing that people have to learn
Hidden sugars and processed food traps 8:16 is to identify all the different kinds of sugar, 8:21 because food producers just shove so much of it into everything we eat. 8:25 I mean, you, you can look at things like ketchup 8:29 and bread and other things that have sugar. 8:34 They're supposed to be savory foods, but they have sugar in them. 8:37 And so that's retraining our palate to think that we need more. 8:40 And then we're up leveling continually how much sugar we're consuming. 8:44 You know, part of the challenge is that it's not just listed on the label 8:49 as sugar. 8:50 It can be things like sugar or maple sirup or honey. 8:54 Those are fairly easy to identify. 8:56 But other things that are sirups 8:59 anything that ends in an OS Ossie, 9:02 or even things like maltodextrin. 9:06 You know, that's a weird one, but it's based on corn and is a sugar. 9:12 So one of the things I really like to encourage people 9:15 who are looking at learning how to change their their eating patterns 9:21 and build a better nutritional plan is to start looking at the label 9:25 and see how many different kinds of sugar can you spot on a on a label? 9:28 Yeah, 9:30 I mean, if you look at even something that you would maybe consider 9:34 a healthy that you can get on the shelf like coconut milk, yogurt, for example, 9:39 a lot of times it'll have things in it that are thickeners, like tapioca starch, 9:44 you know, and and I just made the reason I brought it up is because I just 9:48 made coconut milk yogurt this morning, you know, and it had coconut milk 9:52 and it had collagen and it had a probiotic in it. 9:56 Yeah, a spot of vanilla and that's it, you know, and, 10:00 and I stirred all that together and stuck it in my, my pre warmed oven. 10:04 And I'll sit there overnight and I will have the most delicious yogurt. 10:08 And it doesn't have any of the stuff that ends and a 10:11 like dextrose or oats or starch. 10:15 Right. 10:16 So I, I think that we have a lot of gluten free junk food too. 10:21 Oh yeah. 10:22 Dairy free free paleo junk food. 10:26 Yeah. Keto junk food. There's a lot of it. 10:29 You know, part of the challenge is, unfortunately, 10:33 food producers are in the business of making money. 10:35 And so, I mean, that's not a challenge. 10:38 You know, it's like any other business. 10:40 The challenge comes in where they spend 10:44 literally tens of millions of dollars a year to see. 10:47 What are we thinking about, what are we attracted to, what are the buzzwords 10:51 and the ideologies that are going to grab our attention? 10:54 And even more insidious, how do they get us addicted to a specific 10:58 taste so that we come back and keep buying whatever it is they're selling? 11:02 Oh yeah, it's really creepy. 11:04 Like there I have read where they hook people up to MRI machines 11:08 and put feeding tubes into their mouth, and then watch as their brain lights up 11:13 when they feed them different things. 11:14 Like, that's truly creepy. 11:16 Oh my God, I know. 11:18 So so the challenge is, you know, if you think about it, if we go back, 11:23 I don't know, back to like the 80s when whole grains were 11:27 the thing, I would look at all these packages. 11:30 There was like so many grams of grains, so many different 11:34 kinds of grains made with whole grain. 11:36 Like that was the big bread that had whole sunflower seeds. 11:39 And it was like, oh, it's so good. 11:43 Yeah, exactly. 11:44 And so one of the more one of the things that happens now are big thing probiotics. 11:51 So many things were made with probiotics. 11:53 I mean, I'm kind of joking that 11:54 if they thought they would sell more, they'd make probiotic shoe polish, 11:58 you know, but so so paleo, they've decided not a fad. 12:03 It's sticking around. 12:04 So now we have to create a whole bunch of paleo products 12:06 because we want those people to just look at that one word and go, oh, 12:09 this must be good with for me, because it's following that protocol, 12:13 but it doesn't take into account how much of that is starch exploded, 12:18 you know, molecules and broken down, highly processed to the point where 12:24 our body actually turns it into sugar because it's consumed too rapidly. 12:30 Same thing for keto, same thing for gluten free. 12:33 You know, one of the biggest problems with gluten free, there's so many people, 12:37 there's a growing number of people who are eating gluten free, not necessarily 12:41 because they have celiac disease, according to the research I've done, the 12:45 the percentage of population that has celiac is still hovering around 3 to 3.5%. 12:51 However, there are a growing number of people who have non 12:54 celiac gluten sensitivity and an enormous number of people 12:58 who have discovered that they are sensitive to glyphosate, 13:02 which because it's used on so many grains, they're being forced to go 13:07 gluten free in order to be able to avoid it. 13:11 And then we have massive amounts of, 13:15 as you mentioned, starches. 13:18 There's also a lot of gums, food, gums, which are not great for the gut. 13:21 I mean, in moderation, okay. 13:23 But in the quantity that we're consuming them, it's not a great choice. 13:27 I'm going to be making some bagels today, 13:30 which I usually only make at Thanksgiving. 13:32 It's a very I have a guest coming into town who has psoriatic arthritis and 13:37 eats a lot of bread and gluten bread, 13:41 and so I'm making some options homemade. 13:44 And you know, I, I have to sort of wind when I, 13:48 when I think about using yeast and arrowroot 13:52 starch again, you know, it's like, okay, this is a special occasion, you know. 13:56 But to have something like that every single day, 13:59 it's converting rapidly into sugar in your body. 14:03 And then as you and I both know, unfortunately sugar 14:08 increases nerve pathway signaling, you know, boosts pain. 14:12 And then whatever your particular variant of autoimmunity is, chances 14:18 are your body's going to get overwhelmed because we're not 14:21 nourishing on that deeper foundational level. 14:25 We're merely feeding. 14:27 And that is not supportive, right? 14:31 Yeah. 14:31 There's a difference between nourishing 14:34 and putting calories in to make the brain function. 14:37 So, so what other ingredients would you like to talk about. 14:43 You know I think one of the other things that is really important to remember 14:48 is the quality of the fats that we consume in our diet. 14:54 Our body needs fat like the biggest, most dangerous myth 14:58 that ever came out of the government attempting to interfere in the food 15:04 supply was that fat was bad and we needed to be low fat. 15:07 And luckily we are starting to come out of that, and we're beginning 15:11 to go back to recognize that fat is healthy. 15:14 Our body needs it to make hormones for our brain, for nerve 15:18 pathways, all those kinds of things. 15:20 But the challenge is 15:21 a lot of people aren't paying attention to the quality of the fat 15:25 that they're eating. 15:26 And there are so many poor quality vegetable fats 15:31 that are really bad for us and that aren't nourishing. 15:36 You know what those are, I'm sure. 15:38 Absolutely. 15:38 You know, so I happen to be a really big fan of 15:42 for those who can tolerate it, I think ghee is a great fat. 15:47 If you can tolerate dairy, it's it's wonderful. 15:49 It's a very nourishing food. 15:51 Well, you don't have to tolerate dairy to eat ghee because you're taking out 15:54 those milk solids. 15:55 So I feed ghee to everyone on my retreats. 16:00 Oh, and there you go. 16:01 Even if they're dairy intolerant, because I've taken all the dairy out of it. 16:04 Yeah. 16:05 So in Indian ghee, in a big tub, a jar, a crock is made 16:11 and put up in the top of a dark closet when a baby is born. 16:14 And when that child is grown and gets married, 16:16 that crop comes down and is given as a wedding gift. 16:19 Like, wow, there's no animal in there, you know? 16:23 So they think old as gold. 16:26 Like the older the ghee, the more the healing properties of it are. 16:28 Your Vedic medicine uses a lot of ghee for carrying 16:32 the the nutrients in your food to your tissues. 16:35 Yeah. 16:36 The you know how we digest and and use those fats as, as carriers 16:41 then inform how healthy our tissue layers are. 16:45 So ghee is really an important one. 16:47 Yeah I think it's fabulous.
Healthy fats and better ingredient choices 16:50 And then I also am a fan of, 16:53 you know, the standard three olive coconut and avocado 16:57 and both not just in their oil forms but in their food forms as well. 17:03 You know, I think one of the things people get so wrapped up in the 17:07 oh, gotta get healthy fat, gotta make sure that I'm getting enough fat. 17:10 And they're looking only at either the liquid fats 17:15 that they're using to cook with or to incorporate into a recipe. 17:18 And they're forgetting that we can eat those foods too. 17:22 And that is another really wonderful way to get them. 17:25 We really want to avoid things like corn oil, canola oil. 17:30 Those tend to be the most genetically modified crops on the face of the planet. 17:34 And one of the biggest challenges with that is the reason 17:37 they're genetically modified is to be able to spray them with glyphosate, 17:40 which is a chelating agent. 17:42 It's bad for the gut like and soy oil, too. 17:45 And soy is also another one that is really not a good choice. 17:50 Peanut oil? 17:52 Yeah. 17:52 Peanuts. Peanuts? 17:53 Not even a vegetable. 17:55 It's a fatty little legume, you know? 17:57 And part of the challenges in America, we have a love affair 18:00 with peanut, and I'm guilty as charged. 18:03 I love peanuts, and so I, I'm always like, ooh, peanut butter. 18:09 That's yummy. Organic or the almond butter. Okay. 18:11 Almond butter I, I was raised on peanut butter. 18:15 I love it so much. So well. 18:17 And and you know, I guess one of the things that I'd like 18:20 to point out to people is if there are certain foods that are either 18:24 culturally or or celebration highly important to you, then 18:29 the goal is to figure out how to make them the absolute best that you can. 18:33 So you just said a very important thing. 18:35 Is it organic peanut butter? Is it made from. 18:37 You can soak peanuts before you grind them to make a peanut butter. 18:42 And the other thing is you can. 18:43 They have so much fat in them you don't need to add. 18:47 Like if you look at a regular jar of peanut butter on the shelf, 18:50 it's got added fat, which it does not need. 18:53 Added salt also does not need added sugar. Why? 18:57 You know so it is. It's America 19:00 and we need butter, sugar and everything. 19:03 Exactly. But you can you can make things. 19:06 So if there are certain foods that are important to you or that's 19:09 what I do and it's, you know, but you have to source mold free, 19:13 you know, peanuts. 19:14 So it's a little you have to really be conscious about it. 19:19 And, and I think one of the other, one of the other important things 19:23 for people to keep in mind, and this is just so important 19:28 because when we have some sort of health challenge that we're facing, 19:33 we become desperate for answers and we feel like we have to do everything 19:37 all at once. We have to say, okay, I'm taking notes here. 19:40 I'm going to go grocery store after this, and I'm going to fix everything. 19:44 But that's a great thought and I commend you for wanting to do that. 19:47 The challenges it is this is a journey. 19:51 This is not a sprint. 19:53 So the goal is to figure out what are the changes 19:56 that you can easily implement right now, 19:59 make those changes and then over time begin to make more changes. 20:03 As you feel better, you'll have more energy 20:05 and more brainpower and more ability to make those changes. 20:08 But please don't exhaust yourself feeling like you have to do everything 20:12 all at once, and that it has to be perfect 20:16 because this is a learning process, 20:19 I just felt compelled to insert a little fun oil. 20:25 Tip from a 20:26 Persian friend of mine who taught this to me of, 20:29 you know, taking avocado oil and and putting it in kind of a stockpot. 20:35 And then she cuts up 12 onions into dices it. 20:40 And I do this every year now too. 20:43 And, and, puts it in that oil 20:46 and then simmers that for a long time. 20:50 And it, it in for people that have a lot of issues 20:54 with onions and garlic and the sugars that are in them, 20:57 you get an, an onion infused oil. 21:01 Ooh. And it's delicious. 21:03 I can't even tell you, how much I enjoy my onion infused oil. 21:09 It's so good. 21:11 And then you strain those onions, and you know, they're 21:14 they're really nice to use as, 21:17 in your recipes, so. 21:19 So it's a really nice way of, getting, a little taste. 21:23 Pop in your oil. In your avocado oil? 21:27 Yeah. No, I wrote that down. 21:28 That sounds amazing. So good. Yeah. 21:32 And and one of the other things that I, I also encourage people to do 21:36 is to there's a couple of other oils that I like which are great in moderation. 21:40 If you get good quality ones. 21:42 I am a huge fan of both walnut oil and hazelnut oil 21:47 because they just have this really warm, rich flavor. 21:52 And so when you're making certain gluten free baked goods or whatever, adding 21:57 a little splash of those is a wonderful way to add more flavor to something. 22:03 Nice. 22:06 So how oh. 22:09 And we've gone through sugar. 22:10 We've gone through oils gums. 22:13 What are some of the other ingredients that you see. 22:16 Are things that people 22:21 ought to get educated on and avoid. 22:23 Sure. 22:24 And so I'd like to back up to gums a little bit, 22:27 you know, in, in addition 22:29 to recognizing the excessive consumption of gums is not good for you, 22:32 there is one gum that I really strongly want to encourage everyone to avoid. 22:37 It's called carrageenan. 22:39 And it's it's made from a red seaweed. 22:42 Here's the fascinating thing carrageenan as consumed 22:47 by the indigenous cultures that use it. 22:50 Pulling it out of the sea. It's fine. 22:54 It's the way we process it 22:57 that turns it into something that is not healthy. 23:00 And not a good choice. 23:02 And and a little bit good. 23:05 A lot must be better, I know. Well, absolutely. 23:08 Because here's it's. So this is a really weird fact. 23:10 Carrageenan is now so ubiquity is as an emulsifier, 23:16 as a thickener that it can be found in almost every single 23:19 aisle of the grocery store, including the pharmacy section. 23:23 It is in everything. 23:26 And the biggest challenges a lot of gut health issues. 23:30 In laboratory studies, it has been shown that, 23:33 you know, excessive amounts can cause renal bumps. 23:36 So that's definitely not great for your poor kidneys. 23:40 And the and the problem is, you know, they say oh, a little bit too. 23:44 Okay. 23:44 So this is under generally recognized as safe to have this amount in this part. 23:49 But who's keeping track of how much you're eating 23:52 if you're eating it in your lunch meat, in your baked goods, in your 23:56 in your dairy, frozen confections, whatever.
Reading labels, produce codes, and organic shopping 23:59 So I really do strongly want to encourage people to avoid 24:03 carrageenan as and that falls sort of under that gum category. 24:07 You know, the the other thing is just learning 24:11 some of the, the regular bad guys, 24:16 things like monosodium glutamate. 24:19 And I also am vigorously opposed to anything with a number. 24:23 So that includes the artificial colors. 24:25 Polysorbate 80, those kinds of things, 24:27 you know, if it has a number on it, that means it came from a lab. 24:31 It's some sort of laboratory formula. 24:34 It's not any kind of a natural extract. 24:37 And it's not good for us. 24:38 Our body can't utilize it the way that it really needs to. 24:43 And then you should probably 24:44 tell people about the number, produce if it starts with. 24:48 Oh yeah. Absolutely. 24:50 So this is really for one year, the number is helpful. 24:53 Yeah. Numbers. Numbers can be very helpful. 24:55 So when you go to the produce section it's kind of annoying. 24:57 They have a sticker on everything. 24:59 It'd be good if they could figure out a different way to do that. 25:02 But with the stickers, if it's a four digit number, 25:07 then that means that it was conventionally grown. 25:12 If it is a five digit number and it starts with a nine, that means it is organic. 25:18 Produce. 25:19 And then if it is a five digit number and it starts with an eight, 25:24 that means that it is genetically modified. 25:27 Produce. 25:28 And here's one of the really sad things I actually once had a number 25:32 eight label, and I lost it in a move because it was so little. 25:37 And I'm still looking for another one. 25:39 They are not legally required to use an eight on the code. 25:44 It's just if they want to say that it was genetically modified. 25:47 And in a weird twist, they know that so many people are upset about GMO 25:52 because there's been this huge push for many years now. 25:55 What they're doing instead is they're putting 25:57 the words bioengineered on the label 26:01 because they think 26:01 maybe that sounds a little bit better, but, well, it's close to the word 26:05 biodynamic, which is the farming we want to get our produce from. 26:10 So that's really tricky. 26:12 It is. Oh, it's very sneaky. 26:14 Oh, they're doing that trying to misdirect people. 26:17 So everybody biodynamic good. 26:21 Bioengineered. 26:22 Not good. 26:23 My gosh I didn't realize that was happening. 26:26 That makes me sick. Yeah. 26:28 And then and then one of the things to keep in mind is 26:32 and this changes every year. 26:33 So you really do have to stay on top of it. 26:36 There are certain produce items 26:40 that are highly laden with pesticides. 26:45 And so, you know, anyone with an autoimmune disorder, 26:48 your total toxic body burden is hugely important. 26:52 You want to make sure 26:53 that you have as few toxins as possible in what you're consuming. 26:57 So for those things on the Dirty Dozen list, 27:00 you do want to make sure that you're buying those organic. 27:04 I will share apples almost always on the list. 27:06 Strawberries almost always on the list. 27:08 A couple of years ago, sadly, kale made it on the list. 27:11 And so those are things that you want to make sure that you're buying organic. 27:14 You can check the environmental working group every year. 27:17 They put out the new list, usually in March or April. 27:19 It takes them a while to go through 16 and the Dirty dozen, 27:24 but the the clean usually has a has a scan over at the top of it. 27:30 Yes, yes way. 27:31 Like a banana or an orange, you know. 27:34 So exactly. 27:35 Now one one other really important thing, however, is to make sure 27:39 that you are following that all the way through the food chain. 27:43 Please don't buy organic apples and then turn around 27:47 and buy conventional applesauce. 27:49 Because those conventional apples are used for the applesauce. 27:54 And so they're going to be highly, you know, laden with toxic pesticides. 27:58 If grapes are on the list, that means you need organic wine, you know? 28:02 So think about all the different variants that that food is in it. 28:06 It does require a bit of a mental shift in the beginning, 28:09 but once you get the hang of it, you can pretty much. 28:12 And if you have an autoimmune issue, please note lying. 28:15 Yeah, right. 28:17 But I'm just saying, you know, and 28:20 and I also I also really think one of the biggest problems 28:24 is the food producers use front of package labeling on so many things. 28:30 You know, like I, I've seen the other day, I was at the grocery store 28:34 and there was a spaghetti sauce and it said gluten free and 28:39 I'm like, 28:41 I don't think I can 28:43 try yesterday because I'm going to go back country camping. 28:46 And I was getting the dehydrated food packets and I was looking for, 28:51 you know, labels that is that gluten free, dairy free, 28:55 organic, locally sourced. 28:58 You know, there are so many labels now that you have to be looking 29:02 for on the front of that package, and then you have to turn it over 29:06 and take a really close look at the rest of the label. 29:09 Yeah. 29:09 And I'm so glad that you mentioned that, because front of package 29:13 labeling is one of the biggest ways that food producers try to mislead us. 29:17 They they try to put the words, the colors, the styling, the, 29:22 you know, the buzz, whatever they think will convince us 29:25 to reach out and grab that package without turning it over. 29:30 Because a lot of times when we turn it over, 29:32 we discover that there are things in there we may not really want to be consuming. 29:37 Yeah, I turned mine over several of them and put them back because, you know,
Mini class and hydration bonus 29:42 also where things show up in the lineup is, is, important. 29:48 So if cane sugar is your first ingredient, 29:51 it's step away from the packaging. 29:55 Exactly, exactly. 29:57 Yeah. So, you know, some of these. 30:01 Yeah. It's interesting how 30:04 this educational process is so important. 30:07 So you have, one page mini class 30:10 on ingredients and autoimmune reversal for our audience. 30:14 And do you want to talk a little bit about that? 30:16 You're. Absolutely. 30:18 So, this is a like you said, it's a one page mini class. 30:22 And the reason I love doing these, it's a great way to have a one page document 30:27 that gives you something to read, something 30:29 to watch, something to listen to, and something to do that are all geared 30:33 towards supporting your health and well-being. 30:37 And this particular mini class, of course, is focused on auto immune health. 30:42 Thank you so much for that. 30:44 And then for those of you that are taking advantage of the All 30:48 Access pass, where the all of the talks you want to hold on to, 30:52 so you can rewatch them and, and grab the bonuses that go with them. 30:56 Mirror is also providing a bonus for people that purchase that bundle. 31:00 That's a hydration guide. 31:03 Hydration. That's an important one. 31:06 Oh, yeah. 31:06 You know, one of the things that I love about that particular 31:11 example is I 31:14 there's so many people who don't like water. 31:16 They're so bored with their water. 31:18 I came up with so many wonderful combinations 31:21 and ways to put things together. 31:23 Green apples and rosemary, for example. Yum. 31:27 Nice. 31:27 And just all these different trial things. 31:29 And then talking about hydration during different seasons, 31:33 as well as different ways to create these, you know, whether you're 31:38 using an infuser or some other kind of of appliance or whatever. 31:43 So there's just a lot of information in there. 31:45 Beautiful. 31:47 Thank you so much for spending this time and sharing even just 31:50 a little fraction of your wisdom here. 31:52 I really, really appreciate you. 31:54 Well, thank you so much for having me here. 31:56 I am grateful for you and the work you do in creating this beautiful 32:01 summit and helping so many people. 32:05 All right, everybody, until next time, be well.
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