The Nutrition Flip

0:02 SPEAKER_02: Did you grow up seeing the food pyramid in school that told us to eat six or eleven servings of bread and pasta every day?

0:10 SPEAKER_03: Yes, bread, cereal, pasta all the time.

0:14 SPEAKER_03: And then fat and sugar was, of course, the enemy.

0:17 SPEAKER_03: Yes.

0:18 SPEAKER_02: Butter was bad, eggs were bad, steak, well, fatty cuts of steak were bad.

0:25 SPEAKER_02: And everything had to be low fat.

0:28 SPEAKER_03: But now we're hearing something completely different.

0:31 SPEAKER_03: It's shifted.

0:32 SPEAKER_03: And so now we're told to eat more protein, healthy fats, and real food.

0:37 SPEAKER_02: So what happened is the question.

0:40 SPEAKER_02: When did nutrition flip upside down?

0:43 SPEAKER_03: So today we're gonna talk about the history of how we were taught to eat and why so many people are now rethinking it.

0:51 SPEAKER_01: It's a beautiful chaos, this rolls to the club.

1:04 SPEAKER_01: It's a beautiful chaos, sometimes I'm sometimes I'm a hate.

1:17 SPEAKER_01: This beautiful chaos.

1:22 SPEAKER_02: This is Beautiful Chaos, and today's episode is the great nutrition flip.

1:29 SPEAKER_02: I am Tammy Ramsey.

1:31 SPEAKER_02: I'm Stacey Miller, and here we go.

1:34 SPEAKER_02: Yeah.

1:35 SPEAKER_02: So I think that if we look back historically, we can find out what's what's happened to us as humans.

1:44 SPEAKER_02: And I might want to point out, I do want to put out, you go and you go to museums and you look at people's clothing in like the 1920s or the 1900s, and they're teeny tiny dresses.

1:57 SPEAKER_02: It's like for a child, but it's a full-grown adult's wedding dress.

2:01 SPEAKER_02: And their little shoes, their little feet are like teeny, tiny, little, skinny little things.

2:07 SPEAKER_02: If you go into historic museums with the homes and they have furniture and stuff, their beds were shorter and smaller.

2:15 SPEAKER_02: So, you know, there's a whole different way that people ate and definitely more at-home cooking, right?

2:23 SPEAKER_02: Especially all through up until 1950s, probably 1960s, too.

2:29 SPEAKER_03: Yeah, I mean, like the I mean, I hate to say it, but it's kind of the feminist movement lines up with it because when we took women out of the home and put them to work, that's when we had to start finding more convenient ways of feeding ourselves, faster ways of getting dinner on the table, things like that.

2:45 SPEAKER_03: We didn't have stay at home moms that were cooking the home cooked meals anymore.

2:48 SPEAKER_02: Yeah.

2:49 SPEAKER_02: And and that could be a full-time job because you'd you'd be responsible for breakfast, lunch, and and dinner.

2:54 SPEAKER_02: I mean, we still are in a sense, but but anyways, but but back in the w the 50s, let's just go with the 50s and before butter, eggs, beef, whole milk were were all normal foods.

3:08 SPEAKER_02: My grandmother cooked with lard.

3:09 SPEAKER_02: Like there was a tub of lard on the on the stove, that was what she cooked with.

3:14 SPEAKER_02: And there was very little ultra-processed foods.

3:16 SPEAKER_03: If or none.

3:18 SPEAKER_03: Yeah.

3:18 SPEAKER_03: And I think people always cook from scratch more.

3:20 SPEAKER_03: I think that's what kept a like stay-at-home parent busy because it wasn't just that they were cooking breakfast, lunch, and dinner.

3:29 SPEAKER_03: They were cooking things from scratch.

3:30 SPEAKER_03: So they were making homemade bread, homemade rolls, um, you know, preparing a lasagna from scratch, whatever it was, but it was everything was being made from scratch.

3:39 SPEAKER_03: Fast food and packaged foods were really rare.

3:42 SPEAKER_03: There was, you know, it was, I think, in the 50s is when we first got our TV dinners, because it was around the time, maybe it was actually the 60s.

3:49 SPEAKER_03: I want to say that it was around the time of like the space race.

3:52 SPEAKER_03: That ended up being kind of connected a little bit.

3:54 SPEAKER_03: Yeah.

3:54 SPEAKER_03: The other thing is that portion sizes were smaller.

3:58 SPEAKER_03: We didn't, we weren't eating as much.

4:00 SPEAKER_02: There was no supersizing any meal if people did get to go out and eat.

4:04 SPEAKER_02: And that was the other thing.

4:05 SPEAKER_02: If there were, if there were, if you went to a restaurant, it was usually like a once-a-month thing or a one-well, and same with the pop.

4:12 SPEAKER_02: I was talking to somebody, a soda or a pop, whatever you want to call it.

4:15 SPEAKER_02: Um they were talking about how it used to be when they were younger, which would be about 50 years ago, that um it was a once-a-week treat to go to the store to get a Coke.

4:28 SPEAKER_02: Yeah.

4:29 SPEAKER_02: One Coke.

4:30 SPEAKER_03: Yeah.

4:30 SPEAKER_02: And now we are drinking, a lot of people drink two or three Cokes a day.

4:35 SPEAKER_02: Plus, and I'm I your coffee, not your coffee specifically, some coffees, and don't freak out people and get angry, but uh some of your coffees.

4:45 SPEAKER_02: If you're getting like a caramel macchiato, which is what I used to get, and I loved it, but it's full of fructose and sugar and syrups and things that are very unhealthy for us.

4:55 SPEAKER_03: But there's a lot of sugar being added to coffee.

4:58 SPEAKER_03: Mine does not have hardly any sugar in it at all.

5:01 SPEAKER_03: But I think that and I I I know we're about to dive into the low fat area.

5:06 SPEAKER_03: The other thing about that was is the um sugar free.

5:10 SPEAKER_03: I do not like the taste of synthetic sugar.

5:13 SPEAKER_03: So I either will get my coffee without anything in it, it's just coffee and milk, and or I will just get it half sweet is my my new go-to.

5:22 SPEAKER_03: And so it's like one pump of sweetener of whatever like flavor, caramel or whatever, because I don't like the taste of artificial sweeteners.

5:33 SPEAKER_03: I don't like um that chemical taste.

5:36 SPEAKER_03: Um, I also, when we started this low fat thing in the United States after we started doing the, you know, trying to eat healthy and we thought low fat was the way to do it, I I didn't like the taste of any of that either.

5:51 SPEAKER_03: I I remember telling myself, I'll just eat less of whatever is the high fat option because the low fat just doesn't taste right, especially if it was something that was processed.

6:00 SPEAKER_03: You're getting like low-fat potato chips, they were gross.

6:04 SPEAKER_02: Yeah, I was the opposite of you because I was always so about all when that happened, well, when I was aware of it, was about when I had Ashley.

6:13 SPEAKER_02: So it wasn't until the 90s when I was really aware of like, you know, oh, everything's gotta be low fat, yeah, and um, no sugar and and all this.

6:22 SPEAKER_02: And I think it was commercialized a lot more in the 90s and the 90s, yeah.

6:25 SPEAKER_02: Yeah, and so I remember thinking, you know, I was getting all this low fat stuff, and I don't I don't know that I was eating excessively, but I definitely shopped the aisle and and I would eat it.

6:35 SPEAKER_02: And it was like like some of those things are like, oh, rice cakes, yeah.

6:39 SPEAKER_02: Like eating cardboard, but um but anyway, so that was very heavily commercialized and it was very pushed for certain reasons.

6:49 SPEAKER_02: And um, when we look at this bigger picture, um, it all started with the original pyramid and how we were expected to eat, which was the the more grains were on the bottom, fruits and vegetables, and then your meats and your dairy, and then on the very top were your were your fats.

7:07 SPEAKER_02: They didn't even differentiate between healthy fats and non-healthy fats.

7:12 SPEAKER_02: And the sugar deal, yeah, like you know, we're talking about having one Coke per week, that's about all the sugar your body can handle in a week's time.

7:23 SPEAKER_02: And I feel that this whole uh fake sugar, your body is still reading that as sugar, right?

7:35 SPEAKER_02: But then it gets to the cells on a cellular level and goes, okay, so now I see this as it what it acted like a sugar, it felt like a sugar, but now I don't know what to do with it because at this level it's not a sugar anymore.

7:50 SPEAKER_02: And I feel like that's when it gets stored in your fat cells.

7:53 SPEAKER_02: So all this drinking of sugar-free stuff is really actually causing you more harm.

7:58 SPEAKER_02: But anyways.

7:59 SPEAKER_03: Well, and to talk about this pyramid a little bit more, I think it's important to note that when we put grains on the bottom, there's a lot of things that come with that.

8:08 SPEAKER_03: Because that was our most important, you know, we have lots and lots of grains every day.

8:12 SPEAKER_03: And so um, what around the same time frame is when the uh breakfast cereal industry was starting to boom.

8:22 SPEAKER_03: And so, where did we give the most benefit to this food pyramid was to breakfast cereals and um grain farmers, you know, for bread and things like that.

8:33 SPEAKER_03: But also it was a lot less expensive for a United States consumer to buy a box of cereal, a loaf of bread, um, pastas that just sit in your cabinet and have a shelf life forever and ever, macaroni and cheese, you know, things like that that were just 30 cents a box or something, then the cost at the time of maybe a steak.

8:56 SPEAKER_03: Fresh vegetables.

8:57 SPEAKER_03: I think I feel like in especially like the time that you're talking about around the 90s when the food pyramid was super commercialized and we were um told to stay away from too much meat, that a steak was such a luxury.

9:10 SPEAKER_03: If somebody was eating a steak, it was like they got their taxes back, they got paid, you know, that it was like their special meal of the week.

9:17 SPEAKER_03: It was a it was some sort of celebration, some like your anniversary or birthday.

9:21 SPEAKER_03: Otherwise, it was like special hamburger helper or ground beef, you know, and that was it.

9:25 SPEAKER_02: Because that was the affordable beef.

9:27 SPEAKER_02: Yeah.

9:27 SPEAKER_02: Heavy process.

9:28 SPEAKER_02: Well, and what what I think is interesting too is that the original food pyramid, it was not created by scientists or medical doctors or anybody that knew anything about what our bodies needed.

9:41 SPEAKER_02: Right.

9:41 SPEAKER_02: What it was with this room full of people that was that was partially uh had all these cereal, the three top places in there going, hey, we really need to push this because it's better for our country because they can get, you know, their uh$2,400,$2,400 calorie intake with these foods in this manner, and it's gonna last them longer and it's gonna feed more of America at a lower cost.

10:08 SPEAKER_03: And it's gonna be quick.

10:09 SPEAKER_03: It's quick to eat a bowl of cereal, it's quick to eat a sandwich on a piece of bread with some peanut butter.

10:13 SPEAKER_03: It's it's easy.

10:15 SPEAKER_03: And, you know, just for the sake of the commercialization, you know, dairy was pretty high up on the pyramid.

10:21 SPEAKER_03: It was supposed to be really sparse, and it wasn't very long after this pyramid became really big that the dairy farmers came out and said, We're not selling enough milk.

10:32 SPEAKER_03: This isn't okay.

10:33 SPEAKER_03: What can we do?

10:34 SPEAKER_03: And how can we sell more milk?

10:35 SPEAKER_03: And that's where we got the got milk campaign.

10:38 SPEAKER_02: Yeah, that's a good one.

10:39 SPEAKER_02: Yeah.

10:39 SPEAKER_02: I always like that there was that uh movie with Eddie Murphy and Dan Aykroyd and they trading places.

10:45 SPEAKER_02: And I remember they were the two big rich guys were talking about uh making orange juice higher on the market and lowering pork bellies.

10:57 SPEAKER_02: And so they started spinning this story, and they were just money makers, they weren't anybody that was anybody, but they just decided to skew everyone's perspective on orange juice, and that it was the number one thing that you should be eating, not pork bellies.

11:14 SPEAKER_02: So, anyways, I thought that was interesting because I think there's some truth to that.

11:18 SPEAKER_02: Yeah.

11:18 SPEAKER_02: Um, so it was um approved by our government this this deal.

11:26 SPEAKER_02: And that lowered all of a sudden now we're lowering our fat intake.

11:29 SPEAKER_03: Yeah, we were told feeding more carbs and fat made you fat, was what we were taught.

11:33 SPEAKER_03: Right.

11:34 SPEAKER_03: Uh cholesterol and fat were dangerous.

11:36 SPEAKER_03: Um, and then yeah, that's when the low fat thing showed up everywhere.

11:40 SPEAKER_03: And if, you know, like you were saying, it was so easy to go into the store and see this food and the low fat version, and this food and the low fat version, and you just grab the one that said low fat and assume that you were doing so many great things for your body because you were getting all these low fat ones, not knowing that when they cut the fat out, they had to substitute it probably with something sugar synthetic, something not something our bodies are supposed to process.

12:05 SPEAKER_02: Right.

12:06 SPEAKER_02: And and sugar was a really big one that replaced fat because they needed something, because fat's what gives everything flavor.

12:13 SPEAKER_02: Like if you're cooking a burger over the grill, it's the fat that gives the juicy flavor.

12:19 SPEAKER_02: Yeah.

12:19 SPEAKER_02: Same with the steak, but but fat is what is is a flavor so flavorful.

12:25 SPEAKER_02: So then they had to do well, well, we're gonna have to put sugar in this and refined and fructose syrup right to make it all taste good because that was important too, that it that the food had to taste good so people would want to eat it.

12:38 SPEAKER_02: Um, so yeah, it definitely drove this um the markets for all of these products.

12:46 SPEAKER_02: And I do agree with you.

12:47 SPEAKER_02: You see it on the shelf, you're gonna go with low fat.

12:49 SPEAKER_02: And I want to say, as an advertiser, someone that worked in marketing for many years on television, um there's like a very thin line where you can say it's fat-free.

13:04 SPEAKER_02: It only has to be a certain percentage fat-free.

13:07 SPEAKER_02: Right.

13:08 SPEAKER_02: It doesn't have to be totally fat-free.

13:09 SPEAKER_02: It doesn't like it's and it can be that swap.

13:12 SPEAKER_02: So it's deceiving.

13:14 SPEAKER_02: Let me just say that.

13:15 SPEAKER_02: A lot of marketing is very deceiving because even when I would do commercials, I would be like, okay, there's this line.

13:21 SPEAKER_03: I can't say this, but I could say it acts like this, or it tastes like the one that always like got me, and I know that this is talking about sugary stuff, but when you're reading like like um the ingredients on like an ice cream, for example, and it's like, oh, vanilla ice cream with chocolatey pieces.

13:41 SPEAKER_03: What does chocolatey mean?

13:44 SPEAKER_03: Like, is it's not it's not real chocolate.

13:46 SPEAKER_03: Chocolate E means that it tastes like chocolate, it's flavored like chocolate, but it's actually not chocolate.

13:51 SPEAKER_03: They can't, there's not enough cacao in it for them to quantify it as actual chocolate, so they will call it chocolatey.

13:59 SPEAKER_03: So definitely be reading your labels.

14:01 SPEAKER_03: And I think that, you know, one of the big things that we're gonna take away from today's episode is gonna be just real food, real food, real food.

14:08 SPEAKER_03: I don't have to read the label on a potato, right?

14:11 SPEAKER_03: I don't have to read the label on a steak.

14:13 SPEAKER_03: I know where it came from.

14:14 SPEAKER_02: And you're not gonna overeat on any of those.

14:17 SPEAKER_02: You can't have two baked potatoes and still want more, or even one baked potato will want more, or a big six-ounce steak.

14:24 SPEAKER_02: You can't be, yeah, order me another one.

14:27 SPEAKER_03: You're not gonna be your ingredient list on a steak is beef.

14:31 SPEAKER_03: Yeah, it's not a bunch of chemicals you've never heard of before.

14:35 SPEAKER_02: Yeah, and those are the things that I think that um don't satiate you.

14:39 SPEAKER_02: And fats.

14:40 SPEAKER_02: So fats and oils we were told to avoid, but really like your meat, anything meat, fat, which is all natural, avocados are a fat, olives are a fat.

14:53 SPEAKER_02: There are very healthy fats.

14:55 SPEAKER_02: Salmon has good, really good fat sardines.

14:58 SPEAKER_02: Oh my gosh, yes.

14:59 SPEAKER_02: Yeah, um, so there's healthy fat is very good for you, and um and and then oils-wise, anything that's the least amount processed, so avocado oil is the best oil that you can that you can have, uh, because it's only got one step that that cold press.

15:20 SPEAKER_02: Cold press.

15:21 SPEAKER_02: Yeah, boom, done.

15:22 SPEAKER_03: Also remember, we are not doctors, we are not experts.

15:25 SPEAKER_03: We are giving you our opinions on this and what is working for us or what we've heard from other specialists.

15:32 SPEAKER_03: Please make sure that you're doing the best for yourself when it comes to your diet.

15:37 SPEAKER_03: We are just here to give you some talking points and something to think about.

15:41 SPEAKER_03: More most importantly, just something to think about.

15:43 SPEAKER_03: Hopefully, you're thinking about what you're putting in your body, what you're eating.

15:47 SPEAKER_02: Because it does 100% affect you with the pyramid the way it was, um, you know, with all the grains on the bottom and saying that you're supposed to have more grains and avoid fat, what happened in from the 1950s till now is the amount of autoimmune diseases, uh diabetes, like dementia, which is the new type 3 diabetes, right?

16:11 SPEAKER_02: All these diseases that we are facing that have like tripled, MS, all caused from what you're putting in your body and then how you're treating your body, and then it flips these switches that say, All right, now we don't know what to do, so boom, MS.

16:28 SPEAKER_03: Like your body just starts attacking itself.

16:30 SPEAKER_03: And those of you who have any autoimmune diseases, you know you never have one, right?

16:34 SPEAKER_03: You always have multiple autoimmune diseases uh and are more susceptible to additional ones because at the end of the day, your body isn't just attacking itself.

16:42 SPEAKER_02: Yeah, thyroid problems too.

16:44 SPEAKER_02: Um, because I've just been researching because I have thyroid issues and I've and I've found and I have an autoimmune, and I'm like, oh, so this it this could all actually be attacking my thyroid and why my thyroid doesn't work properly.

16:59 SPEAKER_02: But anyway, I digress.

17:00 SPEAKER_02: So yeah, it is definitely attacking your body in some way.

17:03 SPEAKER_02: That's what an autoimmune is.

17:05 SPEAKER_02: So, and one thing that I want to say, and not not everybody may agree, and I'm gonna tell you my story is uh so I was a health coach for uh about nine, eight or nine years, and I and and all the research because I was going by the what the government told us was was good, was pyramid, and the eggs were bad for you, and that they're full of cholesterol and all the things.

17:28 SPEAKER_02: Well, so my husband, who anybody that knows him, is thin, he's in good shape, he doesn't take any medication at all for anything.

17:36 SPEAKER_02: The man is like the stellar of good health, and he eats three eggs a day, seven days a week, without fail.

17:44 SPEAKER_02: He eats uh a couple pieces of bacon or a piece of sausage, and he has avocado.

17:49 SPEAKER_02: Now he's into he added kiwi fruit to this for, you know, anyway.

17:53 SPEAKER_02: So, and he researches and he watches things, but he said, Well, I listen to my body because I kept saying, You can't eat three eggs a day, it's so bad for you.

18:01 SPEAKER_02: And he's like, Well, I'm listening to my body.

18:02 SPEAKER_02: My body says I need these eggs.

18:05 SPEAKER_02: I said, Okay.

18:06 SPEAKER_02: Well, then I start down this rabbit hole of investigation and um trying to lower my cholesterol and come to find out uh eggs are actually good for you.

18:16 SPEAKER_02: They're the most wholesome food that you can eat.

18:20 SPEAKER_02: And the best way to eat them is with the yellow, a little soft boiled or over easy, because the way that your body digests things, it that it utilizes that cholesterol and the yolk, which is most of your protein also, it utilizes that to help digest and and all the things.

18:40 SPEAKER_02: And before like it doesn't even break down into cholesterol.

18:44 SPEAKER_02: That is not what gives you high cholesterol, but research that yourself because that's just what I found for me.

18:50 SPEAKER_02: I eat three eggs a day now, and my cholesterol has really gone down.

18:56 SPEAKER_02: So let's talk processed foods, how they exploded the 80s or 90s.

19:00 SPEAKER_02: We kind of did because yeah, convenience.

19:04 SPEAKER_03: You know, we were we we've gotten busier and busier, and it and with technology it's not gotten any better.

19:08 SPEAKER_03: It's just gotten busier and and busier.

19:10 SPEAKER_03: So it's so much easier to grab something in a wrapper or a package than it is to try and cook something.

19:16 SPEAKER_02: Well, especially if kids, you're you're running around kids that you've got to go here and there and everywhere.

19:21 SPEAKER_02: And a lot of times you don't have time to plan a dinner or have something, you know, pre-made and ready to go.

19:28 SPEAKER_02: Right.

19:28 SPEAKER_02: And so, yeah, we do go for and and that's something I keep thinking about is I wish I'd have known what I'd known when I was raising my kids.

19:37 SPEAKER_02: Right.

19:38 SPEAKER_02: Because then they would have never had any struggles with their weight or with their health if they knew what I knew and could eat in a more healthy way and not eat any processed foods.

19:50 SPEAKER_02: And then I and then I I'm I'm trying to do all these things and share that now, and they're all like whatever.

19:56 SPEAKER_03: Well, they're busy because they're in that young part of life where they're trying to run kids and run businesses and and they are very busy.

20:04 SPEAKER_03: I think that we we have to balance our life as best we can, even if that means and you've had Mary on here quite a few times like oh, I'm never here when Mary's here, but we're gonna make that happen at some point.

20:20 SPEAKER_03: Some point.

20:21 SPEAKER_03: But you know, Mary has said recently, I follow her on her Facebook videos and whatnot, and she's she said, you know, there's no excuse to not plan because all you need is to cook one day a week to have everything planned out for the week.

20:35 SPEAKER_03: So, you know, we all make the time to do our grocery shopping or get our grocery orders once a week.

20:40 SPEAKER_03: That also has to be the day that you're portioning out everything, that you're pre-cooking one or two meals that you can portion out into containers for the week so that your grab and go is a pre-packaged meal.

20:53 SPEAKER_03: You know, you should, I've I don't know if I learned this from Mary or from somebody else, but you should never take your produce and just put it in the fridge when you come home from the store.

21:05 SPEAKER_03: Because it'll just rot.

21:05 SPEAKER_03: Yeah, wash your vegetables, cut them up, put them into individual baggies, wash your fruits, cut them up, put them into individual containers, however it is that you want them, but get them into the fridge the way that you can grab and go and immediately take from that.

21:20 SPEAKER_03: And so when you are even in that busy stage of life, you cut out that one afternoon a week to prep and plan and have everything ready to go.

21:29 SPEAKER_03: Then when the kids are running through the fridge and they can either grab, you know, a sugary drink, or they can, you know, pull open the drawer, grab a bag of fruit, a yogurt, a bag of vegetables, whatever it is, they're gonna grab the things that are gonna are easily accessible, whether they're would normally be their first choice or not.

21:50 SPEAKER_02: Right, whether they're healthy or not.

21:51 SPEAKER_02: And one of the things that she does is teaches her kids, you know, what's on your what's on your plate.

21:58 SPEAKER_02: Make sure you have a protein, make sure.

22:00 SPEAKER_02: You have a vegetable, you know, like everything is laid out.

22:03 SPEAKER_02: You're not missing, you know, like some kids might want to just have let me just eat a baked potato.

22:07 SPEAKER_02: Well, where's your meat?

22:08 SPEAKER_02: Yeah, where's your you've got to have some meat with that?

22:10 SPEAKER_02: That's what's gonna build your muscles, that's what's gonna satisfy you and keep you out of the cupboard eating sweets.

22:16 SPEAKER_02: The other thing that'll keep you out of the cupboard eating sweets is to not have the sweets in the cupboard to begin with.

22:20 SPEAKER_02: Right.

22:21 SPEAKER_02: Stop that at the grocery store.

22:22 SPEAKER_02: But yeah, food prepping is awesome.

22:24 SPEAKER_02: And if you're not a fruit food prepper, mm-hmm, like if it's something you absolutely can't stand, what if you planned a menu?

22:34 SPEAKER_02: Because sometimes just planning a menu and knowing what you're gonna have and not feeling like it you have to have it on these days, it's gotta be flexible because I found that you know things change during the week when you're running kids, and so this today's meal might be tomorrow's meal, and we might have to flip flip them around because that one's easier to fix than this one is.

22:54 SPEAKER_02: But then you've gone to the grocery store with your planned menu and you have all the the groceries that you need to create those healthy, healthy foods.

23:06 SPEAKER_02: So yeah, I love the thought of spending just the afternoon after you get your groceries and food prepping and having everything in easy accessible to grab.

23:16 SPEAKER_02: Um so we already talked about all the different things that um eating processed foods basically um causes, can cause, you know, inflammation, autoimmune issue issues, diabetes, obesity, those are one of the things that the shifts that happened right um during this time of eat low fat and stuff.

23:37 SPEAKER_02: So um now, now and and I'm gonna say, you know, thanks that was one really thing I was excited about for um Kennedy to be in there in charge of um was to flip this pyramid around because I have known for years, you've probably known for years, it just didn't seem right.

23:58 SPEAKER_02: I've never I I I mean if you were ever trying to lose weight, the first thing you do is you cut out bread and you limit your your pastas or you line it limit your starches, like you just knew.

24:12 SPEAKER_02: So that right there tells me that that that was not right.

24:16 SPEAKER_02: But I love that it's now flipped and that we're focused more on protein and we're pro focused more on whole foods instead of processed foods, and that it's okay to eat healthy fats and butter is better for you than margarine is at right, and it tastes better.

24:34 SPEAKER_03: So, again, we're gonna have both of these food pyramids linked for you.

24:38 SPEAKER_03: So I recommend taking a look at it because the other thing that I like about the new food pyramid is it's not completely boxed off into very separate sections.

24:47 SPEAKER_03: Everything's kind of intertwined a little, which really balances out what we're eating a lot better.

24:54 SPEAKER_03: So you do have your um meat and um a little bit of dairy and a lot of vegetable, like whole foods at the top, but then it's like a little bit of salmon and dairy and fruit, and then, but again, it all just sort of blends in, and then we get down to the bottom, and then we're talking like a little bit of bread and a little bit of grain.

25:16 SPEAKER_03: And again, whole grains are always going to be better if you're gonna be cooking pasta.

25:20 SPEAKER_03: There's so many options out there now for like chickpea pasta and whole grain pasta.

25:24 SPEAKER_03: Um they're the chickpea one, so good, it tastes just like regular pasta, but you're getting a ton more protein and way less calories.

25:31 SPEAKER_02: But yeah, I do um spaghetti squash as my base as like a pasta.

25:38 SPEAKER_02: And I actually um had run it, I didn't have one, and I'd made the kids spaghetti and I gave them a mix of whole grain and regular pasta so they wouldn't complain.

25:48 SPEAKER_02: And and I tasted it and I was like, mmm, that's just not even as good as my spaghetti.

25:53 SPEAKER_03: Yeah, once you get used to eating whole foods and better foods, then uh everything starts to taste chemical, chemical-y because it is full of chemicals, a lot of the stuff that we've been eating.

26:05 SPEAKER_02: It is, and we do get desensitized because I will tell you, I before I started my journey, I felt like the Michelin man.

26:13 SPEAKER_02: I had reached a point where I I just felt like everything was swollen.

26:20 SPEAKER_02: Every bit of me was swollen.

26:21 SPEAKER_02: I would wake up in the morning and I'd be like, oh my gosh, I can't move my fingers.

26:24 SPEAKER_02: Like it would take me quite a while to even just get up and get moving and be able to move.

26:29 SPEAKER_02: And I didn't realize how many things were affecting me.

26:33 SPEAKER_02: I would eat peppers all the time.

26:35 SPEAKER_02: I can't eat peppers.

26:36 SPEAKER_02: You might be able to eat peppers.

26:37 SPEAKER_02: Peppers are healthy, there's they're supposed to be an anti-inflammatory, but they were not for me.

26:42 SPEAKER_02: Right.

26:42 SPEAKER_02: But I I after I cut things out and started adding things back in, all of a sudden it was like, wow, within 24 hours I could feel what was happening within my body.

26:52 SPEAKER_02: And and that's where we're all different.

26:54 SPEAKER_02: We all respond different, we all have different things.

26:56 SPEAKER_02: I don't have a gallbladder, so I don't um, if I eat things that are high in oxalates, I don't process it correctly.

27:03 SPEAKER_02: So my my body just and so you know, like carrots and um kale, things that I loved and were eating like crazy were actually hurting me because my folksalates and I just can't do it.

27:15 SPEAKER_02: But everybody's different, and you have to do what what fits for you.

27:19 SPEAKER_02: Now, if you struggle with autoimmune and um you have a lot of inflammation, I will tell you that doing the carnivore diet or the carnivore diet's the best because it it lowers inflammation as far as I'm concerned.

27:33 SPEAKER_02: And in a couple weeks, we're gonna be interviewing Dr.

27:35 SPEAKER_02: Andrew Rossenberg and he's gonna talk about the carnivore diet and things.

27:40 SPEAKER_02: Um, but that helps your inflammation to just totally dissipate.

27:45 SPEAKER_02: But it's it is all about what's good for your body, right?

27:48 SPEAKER_02: It's what works for you and what helps helps you.

27:52 SPEAKER_02: Right.

27:53 SPEAKER_03: And I think that carnivore is a great option, and if that works for you, that's great.

27:58 SPEAKER_03: Um, I've never been a huge fan of meat.

28:02 SPEAKER_03: I've gotten myself a lot better about eating more meat and and bringing more protein through meat into my diet, but I also will sneak protein in through blended cottage cheese and other ways of getting my protein goals.

28:17 SPEAKER_03: So it's all about finding a balance and whatever works best for you.

28:20 SPEAKER_03: So it might be, you know, some type of meat with whole grain pasta because you still want those kinds of carbs or or bread filling, you know, sourdough bread is also a really great option because that's way more gut healthy and it's a lot better for your digestive system.

28:36 SPEAKER_03: But you have to find what works best for you.

28:39 SPEAKER_03: Um, but just remembering to just read the labels, focus on Whole Foods, focus on all the things that you can pronounce.

28:47 SPEAKER_02: Yeah.

28:47 SPEAKER_02: And if you've changed it Whole Foods, if you can do that, I will tell you that I think that um it balances your everything.

28:57 SPEAKER_02: Like your hormones get a little more balanced, your mental capacity.

29:01 SPEAKER_02: Like I was diagnosed as bipolar, like I don't know, 25, 26 years ago.

29:06 SPEAKER_02: It's been a long time.

29:08 SPEAKER_02: And I was on and off of medication.

29:10 SPEAKER_02: And um, gosh, I haven't been medicated for probably two and a half, three years.

29:16 SPEAKER_02: It's been a couple of years since when you worked out here.

29:20 SPEAKER_02: Okay.

29:21 SPEAKER_02: So how long has that been?

29:22 SPEAKER_02: But, anyways, yeah, she's looking going, there's sometimes you need some medication, Sitty.

29:27 SPEAKER_02: Probably.

29:28 SPEAKER_02: Uh but but my you know, I have definitely I don't get as emotional.

29:32 SPEAKER_02: And like Kevin has noticed, he's like, Well, you're just happy.

29:35 SPEAKER_02: You're just you seem to be happier.

29:37 SPEAKER_02: And I'm like, Yeah, I I feel like I am.

29:40 SPEAKER_02: And I feel like for me, because I'm also pre-diabetic, so if you're pre-diabetic out there, anytime I would eat anything that was sh high in sugar or fructose or drink a coffee with with sugar, even if I, you know, I I would always do the sugar-free.

29:56 SPEAKER_02: Yeah.

29:57 SPEAKER_02: But you know, like I said, it's just the same thing in your body.

30:00 SPEAKER_02: Yeah.

30:00 SPEAKER_02: But I would do those things and and then I and then I would be emotional.

30:05 SPEAKER_02: Like I would be, if somebody would say something, I would just be like, oh yeah.

30:10 SPEAKER_02: And then I realized after I quit doing eating all the stuff and eating sugary stuff, I was like, oh, I don't I don't feel that way.

30:18 SPEAKER_02: Right.

30:19 SPEAKER_02: I don't feel like my emotions are out of my control.

30:21 SPEAKER_02: Yeah.

30:22 SPEAKER_03: Well, I think that another thing that's important to say is, you know, sometimes the argument becomes, well, it's really expensive to eat Whole Foods.

30:29 SPEAKER_03: It's really expensive to eat a lot of fruits and vegetables.

30:33 SPEAKER_03: They're not easy to come by.

30:35 SPEAKER_03: But, you know, look for farmers markets in your area.

30:38 SPEAKER_03: You're always going to find produce a little bit cheaper at a farmer's market.

30:41 SPEAKER_03: And a lot of times they're held weekly, depending on where you're at.

30:44 SPEAKER_03: And you shouldn't be buying enough fruits and vegetables for your month of groceries because you don't want your stuff going bad while you're trying to get through it and eat it.

30:52 SPEAKER_03: But maybe you're buying enough for that week.

30:54 SPEAKER_03: And again, properly taking care of those when you come home.

30:58 SPEAKER_03: And there's a lot of research you can do on the internet about, you know, mason jars and keeping your vegetables in water.

31:03 SPEAKER_03: And there's a ton of different ways to keep your vegetables and your fruits fresh throughout the week.

31:08 SPEAKER_03: But doing, you know, going to the farmer's market on the weekend, coming home, prepping that fresh produce, putting it away appropriately so that you can pull from it all week and it lasts you the entire week is a great option.

31:20 SPEAKER_03: There's also in you know bigger cities and in sometimes even smaller cities, you can do like farmers' boxes or produce boxes that you can get through like different co-ops, and they'll bring you a box directly to your house, or you go pick up a box, and it's all just different types of fresh produce that you make the best of, whatever it is that you get out of that box.

31:39 SPEAKER_03: Um and I think meat the same way.

31:41 SPEAKER_03: I think you know, appropriately purchasing meat how it fits right with your budget, right?

31:47 SPEAKER_03: Some people think it's great to buy a half a beef.

31:49 SPEAKER_03: That's great.

31:50 SPEAKER_03: If that works for you, go buy half a beef once a year.

31:53 SPEAKER_03: If it works better for you to maybe go to Costco and get, you know, a big slab of beef and then you're chopping it up and you're putting it in freezer bags and saving it so that you can use it for maybe a couple of months off of that.

32:05 SPEAKER_03: Or if it's easier to just, you know, buy things weekly.

32:09 SPEAKER_03: If you know somebody who raises cows, maybe you know, talking, working that out somehow with some, you know, local farmer.

32:16 SPEAKER_03: I know people who will like drive harvest just to get a box of like a quarter beef or something from the whoever they're driving for for that season, and they work it out that way to where they drive and they get a beef for it.

32:30 SPEAKER_03: Anyways, there's lots of different ways, but being conscientious about what you're buying because we can't buy whole foods and fresh meat, fresh produce, and treat it as though we would have if we were buying canned foods, processed meats, processed sugars, processed foods, right?

32:47 SPEAKER_03: Right.

32:47 SPEAKER_03: It's not gonna stay shelf stable forever.

32:49 SPEAKER_03: So purchase it appropriately and take care of it when it's being stored and you know, eat it.

32:56 SPEAKER_03: Don't don't buy really healthy stuff and go out to dinner.

33:00 SPEAKER_03: Yeah.

33:00 SPEAKER_02: Yeah, and that's the and you can save money if you just say, all right, we're just gonna quit going out to eat to dinner.

33:06 SPEAKER_02: We're gonna maybe go out to eat once a week or once a month, depending on where your budget is.

33:10 SPEAKER_02: So if you take what you would spend to go out to eat and feed your family, right?

33:16 SPEAKER_02: I mean, really, if you break it down, base it on your health, how you're gonna feel, and the cost, the the cost probably isn't as as off as you think it is.

33:27 SPEAKER_03: And I just feel like it is.

33:28 SPEAKER_03: Well, before we kind of tie it all up here, I wanted to sort of tie back to something we talked about in the very beginning of this episode and just expand on it a little bit more.

33:36 SPEAKER_03: We were talking about, you know, in the in the beginning how people were um, you know, smaller little dress sizes back in the day and that kind of thing.

33:44 SPEAKER_03: I think a few things to remember.

33:46 SPEAKER_03: One is, you know, people were a lot more active.

33:49 SPEAKER_03: Yes.

33:50 SPEAKER_03: Back then also, so there was a lot more moving around.

33:52 SPEAKER_03: So we do need to be active still, even though we live in a very busy world and sometimes we have a very sedentary job.

33:58 SPEAKER_03: We still have to, you know, make up for that somehow, whether we're walking every day, going to the gym, whatever it looks like.

34:04 SPEAKER_03: So make sure that you're moving.

34:06 SPEAKER_03: But the other thing to think about is how you were talking about, you know, your grandma cooked with lard.

34:09 SPEAKER_03: I remember watching my grandma cook for my grandpa well into their 70s, maybe even at least well into their 70s, and she made um steaks in a full fat of lard or oil or something.

34:24 SPEAKER_03: I think it was lard, and like breaded it in um crushed up saltine crackers.

34:30 SPEAKER_03: And I thought, man, this is gonna be delicious, but man, they shouldn't be eating like this.

34:36 SPEAKER_00: Yeah.

34:36 SPEAKER_03: But then you think about it again and you think, my grandma's been feeding my grandpa like that their whole life, and they've been married more than 50 years at this time, and you know, here they are, well into their 70s and still active and moving around.

34:50 SPEAKER_03: So, you know, it's important to just sort of think about what was the purpose for creating these pyramids?

34:56 SPEAKER_02: Yes.

34:57 SPEAKER_03: Why was were we being driven to sort of purchase things in a different way?

35:02 SPEAKER_03: Is big government really looking out for everybody?

35:06 SPEAKER_03: Probably not.

35:07 SPEAKER_03: And so if people were very healthily living on whole foods and high fats however long ago, we can probably do it again.

35:18 SPEAKER_03: And we just need to be more conscientious about what we're eating and who we're listening to.

35:24 SPEAKER_03: So don't listen to us if you don't want to, but find somebody to listen to.

35:29 SPEAKER_03: Listen to your doctor, do your own research, us, doctors that we recommend, listen to them a little more however you see fit, but make the best decisions for your health and your family and your body.

35:40 SPEAKER_02: Yep.

35:41 SPEAKER_02: And uh a few doctors that I watch on YouTube, so all this information is free to you is Dr.

35:46 SPEAKER_02: Jordan Peterson.

35:48 SPEAKER_02: He's uh just shares his own journey as a carnivore, and then he also interviews a lot of people, a lot of other doctors.

35:54 SPEAKER_02: Dr.

35:55 SPEAKER_02: Pita, Pita, Peter Addia Adia, A-T-T-I-A.

36:00 SPEAKER_02: Um, he's just brilliant and he can talk about all kinds of things, but it's all about whole foods and and how we need higher protein.

36:09 SPEAKER_02: Um, Dr.

36:09 SPEAKER_02: Ben Bickman, he is out of Utah, and I can't remember which university it is, but he's a professor, and he's a researcher and a scientist, and so he talks about insulin resistance and metabolic issues and all of the things.

36:26 SPEAKER_02: And then my functional doctor, Andrew Rosenberg, out of Red Mountain Nature Clinic.

36:31 SPEAKER_02: Um, he's pretty awesome, and Dr.

36:35 SPEAKER_02: Stan S-T-E-N Ekberg, E-K-B-E-R-G.

36:40 SPEAKER_02: He was an Olympian champion.

36:42 SPEAKER_02: And I really I've been listening to him lately, and he's not carnivore or keto, but he is whole foods.

36:49 SPEAKER_02: And these, and he lists out on several episodes like these are these are things that can help with insulin resistance, you know, avoid these, eat these, these are things that can help with, you know, inflammation, like whatever.

37:03 SPEAKER_02: He he kind of breaks things down and and makes it more seem more doable.

37:07 SPEAKER_02: It's not so like cut and dry.

37:10 SPEAKER_02: So those are several that I that I listen to that I've really really found for me.

37:17 SPEAKER_02: Changing and doing those things have have really helped.

37:20 SPEAKER_02: So I think the biggest lesson out of all of this is like you said earlier, just real food matters.

37:26 SPEAKER_03: Right.

37:26 SPEAKER_03: And it's it's never gonna be about perfection.

37:28 SPEAKER_03: Remember that moderation, anything in moderation is gonna be okay.

37:31 SPEAKER_03: So if you're trying to create some new habits, do what work works best for your body.

37:36 SPEAKER_03: Um, when you do a bad habit, just try and do the next good thing that you can in order to keep building good habits.

37:43 SPEAKER_02: Yeah, and and and a great book to read about um habits is um atomic habits.

37:52 SPEAKER_02: Yeah.

37:53 SPEAKER_02: It's a really good one because you it you can't just get rid of a bad one.

37:57 SPEAKER_02: You have to create a habit that can replace replace that one.

38:01 SPEAKER_02: Right.

38:01 SPEAKER_02: So, and then um think about and question, you know, why we were taught the things that we were taught.

38:08 SPEAKER_02: There was a benefit at one time, like you said, um, but that time has passed.

38:13 SPEAKER_02: We don't need to be eating the way that they had us eating because it was causing a lot of issues.

38:20 SPEAKER_02: And so with that being said, oh, be sure to like us on Facebook, Instagram, uh, follow us, subscribe to us on YouTube if you want to watch us on video, or just sub uh download us on a podcast so then you'll get reminded every week because we do do do do these, we release these every week.

38:42 SPEAKER_03: Every Monday.

38:43 SPEAKER_03: Every Monday.

38:44 SPEAKER_03: So we we hope to see you next time.

38:46 SPEAKER_03: And in the meantime, stay empowered.