Feeding Fatty

Happy New Year 2021 with Roy and Terry

www.feedingfatty.com

Roy - Feeding Fatty (00:03):

Hello, and welcome to another episode of feeding fatty. I'm Roy Carey. We want to welcome everybody to 2021. And, um, I finally got my co-host back here where she's on a continent where she has some internet access funds

Terry - Feeding Fatty (00:19):

A little bit, just a little bit here. Oh, welcome back. Thank you. Three weeks is a long time. Yeah,

Roy - Feeding Fatty (00:26):

It is. And then before that it was before Thanksgiving when we were gone. So it's been, it's probably been two and a half months since we've actually, um, actually recorded anything between the two of us. We've had some awesome guests in the meantime, and we've got, uh, you know, a slate of other awesome guests that are upcoming as well. So we also like to just say, thanks for everybody that's tuned in and listened to the show. You know, we started this in what, October, mid October of 2020. And we're just trying to learn our way as far as, um, you know, get some of the better guests and also marketing and getting it out in front of people. So please don't hesitate to share caring is sharing and, uh, you know, help us to get some more listeners we would certainly appreciate.

Terry - Feeding Fatty (01:18):

Oh yeah, that'd be great. I don't know. W w we went, where did we go in November? We went to Mexico and November,

Roy - Feeding Fatty (01:26):

And we had the best of intentions to record while we were down there. But again, we had some really crummy internet and then we were, uh, you know, even prior to that, Terry had had some issues with her mom's health that she had been out of pocket for about three weeks prior to us leaving. And then when we came back, she had to get prepared and got to go take a fabulous trip with her daughter to Hawaii for three weeks. So, yeah,

Terry - Feeding Fatty (01:54):

And I left her there. She's still there. Oh my gosh. It was awesome.

Roy - Feeding Fatty (01:59):

The good news is me and the dogs did survive.

Terry - Feeding Fatty (02:02):

Everybody was still breathing when I got back, no vet bills or emergency room bills. So we consider that a success, right. Fridges bear, but we have to have to restock it.

Roy - Feeding Fatty (02:17):

Yeah. And you know, that's the, uh, the, uh, funny thing is that, um, uh, you know, today it's been a beautiful day where we're at, we got to get out and walk and just kind of wanted to talk a little bit about that. The, um, you know, one thing we have to remind ourselves quite a bit is just to, you know, be nice to yourself. We came through the holidays, it's hard to be on diets, people don't, or I don't want to say that it's hard to be on an eating plan. That's healthy. People tend to chastise you and not have respect for you. And it's just difficult. So what we need to do is, um, you know, I think it's just take a positive attitude and say, we've made it through the damages done. We're not going to live in the rear view mirror. We're going to look out the front, the windshield where we're going. And, uh, you know, let's, uh, let's get moving for 2021 the new year.

Terry - Feeding Fatty (03:12):

That's right. And it's hard. It's hard to stay on a meal plan with all these things going on. I mean, three and three months, you know, everything just kind of adds up real quick. And, um, I got to tell you, I ate my way through Hawaii. I did. I ate poker everything. Oh my gosh, it was good.

Roy - Feeding Fatty (03:34):

And brought home Mr. Mack and name you duct that they grew the last year

Terry - Feeding Fatty (03:39):

And it was chocolate and coffee.

Roy - Feeding Fatty (03:43):

So we're going to try to work through that, but, you know, it's hard and that's part of the fun of getting to go to new places, trying the food and all of that. So that's why I'm saying, you know, what things happen, uh, all we can do is pick ourself up and we'll get started. And, you know, I didn't, I'll be honest and say, I didn't have the best of, uh, the best time, you know, because it's hard just cooking. I'm not a good cook and it's hard cooking for one. And then it's easier just to go pick up something. So anyway, I've had, uh, you know, the last few months hasn't been that, that great. So, you know, we're all looking for, uh, kind of get to a fresh start, kind of get back into a routine where we can cook, be healthy, you know, and have the kind of things around the house in which we need to have, which is it's important for us. I know that if we don't have stuff around here, if we have bad things here, we'll tend to eat that or, you know, run, get something

Terry - Feeding Fatty (04:41):

And need more. Right. You can't just have a little bit, you get to eat the whole thing. Oh my gosh.

Roy - Feeding Fatty (04:47):

Right, exactly. So let's just talk a little bit about, um, you know, setting goals and a good thing to do is, you know, a go is w what is it, if you don't put a time limit on, and it's just a dream. So let's really think about some goals that we can set. And, you know, it's funny cause, uh, this that's what we went through this morning. We sat down and talked about some of our major goals for 2021, you know, not only with the show and the guests, but so, you know, some of our personal goals that we want to achieve on some other projects that we have going on. And, um, you know, we set some time limits of what we want to do when we want to do it. So, uh, but you know, kind of the other part of that is again, be kind to yourself and let's manage expectations because, um, we can achieve anything within reason that we really want to, but you know, if you want to lose, uh, you know, 50 pounds this year, you can't say, well, I'm going to do it in, uh, by the end of February and expect that you, that you will be successful.

Roy - Feeding Fatty (05:58):

So, you know, look at what, you know, I don't know what they say. The average is, you know, one to two pounds a week, something like that. It's always good to consult with your doctor and let them help you with making that determination when you set your goals, but, um, you know, be reasonable in what you expect to do. And then I think the other important part is, um, goals are useless if you don't have an action plan because I can want to lose, I can want to lose weight. And if my action plan is to are, if I don't have an action plan and I sit around eating some popcorn, watching TV all the time, then of course not going to achieve. And so, uh, you know, what, what is your action plan? Some things that we talked about this morning, again, eating right, you know, having, uh, healthy food, which, you know, includes our vegetables, fish, um, all that, again, trying to stay away from the takeout and from

Terry - Feeding Fatty (07:01):

In general, no, just no packaged anything. Yeah.

Roy - Feeding Fatty (07:04):

I, to stay away from the packaged foods and, you know, get back to cooking a little bit more and, uh, drinking our water, you know, our eight glasses of water, trying to get some exercise. Uh, like I said, it was beautiful. We actually took two. Uh, well, the first one, I guess today is about 15 minute walk. And then the second one was probably 30, 45 minutes, just got out with the dogs, took them around. And, um, you know, again, it's just a, the beginning of January, so we're not going to be that lucky for the next two months, uh, for sure. And depending on where you live and where you're listening, you know, you could be in the midst of winter, but there's a lot of things to do. Uh, you know, some gym memberships are very reasonable that you can get out. Of course we have to watch for COVID. I think the gym we go to, um, they've done an awesome job with, uh, distancing at, on the equipment, having sanitation stations where people can spray stuff down. So I, I haven't been that worried, uh, being in their house.

Terry - Feeding Fatty (08:09):

No, I mean, I, I felt pretty, I felt pretty good about going and walking and, and doing the weight machines and all that. I mean, I felt pretty good and I feel like they're keeping it as clean as they can. Yeah,

Roy - Feeding Fatty (08:24):

Yeah, yeah. And they've limited the, um, occupancy. I think that after the new year, of course you mentioned yesterday that we'll probably see, you know, a lot more people at the gym, everybody wanting to get a fresh start. So that's, that's the only thing that really has, uh, you know, kind of bothered me when we go is just when, uh, back, when we get into the more in the weight section, when people walk into close to us and being all kind of up in your space. So, uh, you know, if you do choose to go to a gym, just careful choose the right one. And, um, you know, I think that while we always talk about the, um, you know, uh, the diet is probably 75 to 80% of achieving some weight loss goals. It's still, for me, I need the exercise to stretch and, uh, to it kind of shapes my body, um, a lot faster than if I don't have the exercise, but, you know, I need the exercise to try to lower the blood pressure.

Roy - Feeding Fatty (09:26):

And then also it helps me on my, um, controlling my diabetes that are my, you know, blood glucose anyway, that I know when I walk, um, it just tends to, um, tends to measure a lot lower. So that's one reason why I am, you know, kind of on the exercise kick or, you know, want to get out and get active. But I know that it's hard, but there's a lot of great videos that I've noticed, uh, you know, on, um, Instagram, YouTube. So if you want to do something indoors, there's a lot of easy things that don't have to be strenuous or stressful that you can do.

Terry - Feeding Fatty (10:10):

Yeah. Um, I mean, a lot just like today, just that 15 minute walk. That was a no, I mean, I could've very easily just gone back to sleep. I'm still messed up on my time zones. I'm gonna, I'm gonna use that excuse for awhile. I don't know what it was before just died, but, uh, yeah, just that, that short walk, I mean, that, that just makes all the difference. Just getting your move in, helping mentally as well as physically, you know, just letting you kind of reflect and

Roy - Feeding Fatty (10:42):

Yeah. Yeah. We got to, we did some work. We went for a walk, did some work and then, uh, got back out there again. I think that second time it was it's much better. We, you know, had gotten some stuff accomplished and, uh, you know, I just felt like I had a big smile on my face because we got some stuff done and we were able to get out and walk and it just feels like things are, you know, clicking whenever you can get all that, get that in.

Terry - Feeding Fatty (11:09):

Yeah. It was kind of, kind of a nice little wrap up of the day. And I mean, I know we'll still do more stuff, but it was nice to be able to have that, have that time and check everything out.

Roy - Feeding Fatty (11:25):

Yeah. Yeah. After being gone for a few weeks, walk around the neighborhood and see what's changed. Oh my gosh. Yeah. So anyway, just think about what you need to do and what you want to do. Uh, like I said, ours is a fairly simple, we stayed to the basics. We just want to have a, you know, a well-balanced we want to eat. Right. Um, try to eat before, you know, around six. O'clock not wait till, um, waiting late to the night. I know that's a, I know that's something that you kind of got into the habit of why you were gone.

Terry - Feeding Fatty (12:00):

My daughter, she eats it, you know, not before eight o'clock and sometimes 10 o'clock, you know, we just ate late.

Roy - Feeding Fatty (12:08):

Yeah. And that really hurts me personally, just because of the, you know, sleeping on it. But also the, it tends to drive up my, my glucose when I eat too much, too late in our are unable to walk it off. So, you know, but it works for some people she's skinny as a rail. I think it just depends on your activity level, what you have going on and what you want to accomplish. But I know that's something for me that, uh, you know, we try to eat early, try to get back on a good schedule and get our sleep because we have both been, uh, way off of that schedule. So trying to get that eight hours of sleep, uh, drinking our water. And then, like I said, you know, a little bit of exercise, um, uh, you know, I feel like I need to do some weights, not heavy, not trying to bulk up or anything, but it just helps me to stretch.

Roy - Feeding Fatty (13:02):

And, uh, you know, it just helps me to feel better about myself that I'm doing some things. So I think everybody has to look at that. You know, my recommendation is everybody talk to your doctor. Don't just set out on a new plan, uh, without consulting a physician and don't get yourself in trouble or hurt yourself, or, you know, make yourself sick by doing anything crazy. It's it, to me, it's all in moderation. That's what we tend to, to be able to stick with is when we, uh, when we're not doing things to the extreme nature, I guess.

Terry - Feeding Fatty (13:37):

Right. And I mean, just consult with the professionals, the physician, um, the, the fitness experts, things like just make sure that you're doing it as best you can, you know, the best way that you can, the correct way, any way that you're supposed to. So you don't hurt yourself. Feel, I feel my age when I start, you know, I started hurting myself all the time. That's just, I'm a collect anyway. But, um, I just want to make sure that I'm doing it the right way. And, and you, you know, I mean, you, you let me know because he's my professional.

Roy - Feeding Fatty (14:14):

Well, that's one thing I talk, we talk about when we go to the gym, it's just not, you know, trying to overdo it. It's about, uh, you know, it was kind of funny while we were walking. I was thinking that, um, it's nice to get out and move and all that. There's a lot of benefits, but the other thing is that if I'm out moving and doing something, I'm not sitting in front of the TV eating or driving through a drive-through. So those are always the benefits and, you know, kind of the same way about going to the gym. We want to maximize our efforts of course, but we don't want to overdo it where we hurt ourselves. And so just pacing yourself, taking easy, uh, you know, not getting too heavy for us on the weights. Anyway. That's always been the best. And, um, but it's exciting. So what we wanted to do, and I think, uh, you know, unless you have anything else, what, what was that recipe that you were,

Terry - Feeding Fatty (15:06):

No, I was looking up some new thing, you know, I'm just tired. I'm tired of the same old thing, even though I've eaten my way through Hawaii, you know, just tired. I get in the habit of just making the same old thing for, for dinner. Um, and so I was looking up some recipes and I found one, um, orange beef and beans, or there's a broccoli and beef also, but they're both, uh, they're both under the taste of home, uh, dot com recipes and they're diabetes friendly, you know? So there's not, not carb. No, it's not carb heavy at all. I mean, 16 carbs. It's 210 calories. Okay. Kicked in to saturated fat. So that's not bad at all.

Roy - Feeding Fatty (15:53):

Yeah. And that brings up another thing I know that you always talk about, um, because, you know, to be honest, she does most of the cooking and meal prep. I try to help out when I can, but it falls mostly to Terry. And so, um, the planning, I know that that's very important for her. Not only just to, you know, have an idea, so it's not five 30 and we're trying to figure out, okay, what are we going to have today, but also where we can have the ingredients to make it the way it needs to be made.

Terry - Feeding Fatty (16:26):

And it doesn't take that. I mean, one, you know, if you have everything, it doesn't take that long to do it. It's just, you know, the prepping for it, cutting everything up and getting it all ready to put in there. It just, it shouldn't take that long if I don't have a plan. I mean, it takes, it seemed, drought draws out into like two hours long and I'm still don't have anything to eat. Right.

Roy - Feeding Fatty (16:50):

Yeah. And that's one thing that we, I find myself if we don't, if we're not on our schedule and, you know, we get some lag time between being hungry and finally eating, you know, that's when we tend to go seek out other things that we shouldn't. Yeah.

Terry - Feeding Fatty (17:05):

No snack before dinner have a little appetizer of whatever. Yeah.

Roy - Feeding Fatty (17:12):

All right. Well, anyway, yeah. So just, uh, you know, take some time on Sunday afternoon to sit down and think about, you know, what you're going to have, make sure you have everything at the grocery store. I think it makes, uh, it makes the meal prep go so much easier and so better through the week. So, yeah. And we'll try to, you know, get, we were sharing some recipes there for a while. We'll try to do better. You know, we've been also, um, uh, posting some curated articles from other sites, just trying to deliver as much information. Um, you know, we do try to check them out and make sure they're reputable sites and that they're saying reputable things, please just understand that, uh, you know, everybody needs to check everything out for themselves and, and do what's right for them. Don't just take our word for it. Right, right. Yeah. You know, and then like we always say is consult your medical professionals, um, before you do anything or start anything. So yeah. All right. Well again, happy new year to everybody and thanks for

Terry - Feeding Fatty (18:14):

2021 and give back to 2020, my goodness. What a year we've had.

Roy - Feeding Fatty (18:22):

Yeah. It's been something. So, um, uh, I'm sorry. I interrupted. No, no. I was just thinking, uh, you know, we've got, uh, uh, trying to think of when this may come out. I may just go ahead and post it here in a little bit, but, um, we've got a great, um, uh, guest, our friend, Dr. Nicole is back with us and she's going to be talking about the sixth tastes that I think there are five confirmed taste and I wish I could remember what they all are, but there's, you don't know.

Terry - Feeding Fatty (18:57):

Yeah. He put me on the spot or something blank.

Roy - Feeding Fatty (19:01):

Well,

Terry - Feeding Fatty (19:02):

Edamame, umami, umami is one.

Roy - Feeding Fatty (19:04):

The last one I know is a, the six one that they're talking about and done some research in that fats. Yeah. So anyway, it's, it's interesting to listen to her, talk about, um, you know, maybe the, some research that's gone into this, so be sure and tune in that episode will come out, uh, on Tuesday, which will be, uh, January 5th. So we'll be looking for that. And again, show ideas. We're always open. We've got a Facebook group. We would really like to, you know, get some discussion started in there. So go over to, uh, uh, feeding fatty on the Facebook group and let's start a conversation and, uh, see if we can make this the best year in a while. Well, B is going started off. Awesome. I can't complain at all. So our ride until next time I'm Roy y'all take care of each other. Thank you.

www.feedingfatty.com

A Sixth Taste? With Dr. Nicole Garneau

From an early age I loved both science and entertaining. I did stand up comedy in my 4th grade talent show, and played the lead Andrew Sister in a high school production about the 1940s. And yet, I also learned the fungi (fun-guy) joke in 6th grade, won my share of science fairs, and by my sophomore year, had declared to my folks that I was going to be a geneticist. See, dreams do come true! I'm now doing what I love most, talking science and inspiration, and making people laugh full time.

Following high school, I loved my time on the banks of the old Raritan, completing my BA in Genetics at Rutgers College. I then took off a gap year to gain a sense of self, before going full force into my PhD in microbiology at Colorado State University. This led to a business internship with CSU Ventures, volunteering for the Colorado BioScience Association, and eventually a ten-year career as the curator and chair of the Health Sciences Department at the Denver Museum of Nature & Science.

And now, I'm honored to be recognized as one of the top 5 most influential young professionals in Colorado, a 2020 CiviCO Governors Fellow, and a serial entrepreneur. I live with my husband and daughter in Denver, and delight in immersing myself in nature when I'm not immersed in designing and customizing presentations and trainings for my corporate and nonprofit clients

www.drnicolegarneau.com

[email protected]

www.feednigfatty.com

[email protected]

Full Transcript

Roy - Feeding Fatty (00:03):

Hello, and welcome to another episode of feeding fatty I'm Roy and I'm Terry. And of course, this podcast just Chronicles our journey, my journey, Terry supporting, helping me through the weight loss, getting healthy, getting exercise, and, you know, we are up and down and all over the place. And so, uh, you know, we have guests on from time to time to come in, help us with different perspectives, their opinion, some are going through what we are going through as well today. Uh, actually you are our first repeat guests. So that is, uh, uh, an award, I guess, that we'll have to hand out first repeat. Yes, she is our scientists next door, Dr. Nicole Garn new. Now she is recognized as one of the top five influential young professionals in Colorado and a 20, 20 Civico governor's fellow and serial entrepreneur. So, Nicole, thanks again for taking time out of your day.

Roy - Feeding Fatty (01:03):

It's, uh, it's really a good story. We met a long time. I mean, a long time, few months ago, talk the original, uh, the original message we wanted to have you on was for this, but we, after talking, we decided to go with the mindset and mindfulness and the five, uh, tips to your mental health fitness. And so, um, wanted to have you back. So today we're going to talk about, there are, I guess, five identified taste and you think that you have uncovered the six one. And so we're going to talk a little bit about that, but I do know you were the curator of a museum, and so you can tell us a little bit about your history and your research on this topic.

Dr. Nicole (01:50):

That sounds great. Thank you for having me back. I will take the, a word that sounds great. Yeah, either that, or you're a glutton. Carrie will take me with her to Hawaii. I will do it. Come on. That's right. I would never come home if I let y'all go down there together. That's true. I spent the last 10 years I having left, well, I guess left the museum a year ago, but I was there for 10 years with Denver museum of nature and science. And I was the curator and chair of the health sciences department. And for folks who aren't quite as familiar with science museums, just like art museums, they have curators. And those curators in science museums are responsible for doing research and having these collections. They usually come from their research in order to hold for the public. Good. And so it's a little unusual for a natural history museum to have someone who studies modern human biology.

Dr. Nicole (02:46):

And that is what I did there. And I specifically studied, um, taste and how taste, how taste is really a function, just like all of our senses are of, and evolution of the human species. Okay. So it was a really great way for us to think about the humans are not separate from nature. We are part of nature and just like all the other animals and species we have evolved as well. And so I specifically studied human house humans experience taste. Okay. Okay. So, so the five, 10, five tastes are sweet, sweet sour, salty learn and new mama. So those are the, so I joke around, I joke around that. It's kind of like, um, for golf fans out there, it's kind of like getting the green jacket, but those are the ones that have like they're, they're the masters. Everyone accepts them. They're great.

Dr. Nicole (03:41):

And then there's a lot of other really cool, possible tastes out there that, um, is starting to gain a lot more scientific evidence that it actually exist. So I think it might be worth me talking about how it tastes for the most part gets defined as a taste. Okay. Okay. And, and part of this is because a lot of times people confuse, tastes and smell different senses, different sensory organs. So tongue and soft palate have these receptors, which are like locking keys. Um, for the most part that are for taste versus smell, which is in your olfactory cavity, basically in your olfactory bulbs. Again, you have those receptors, those locks and keys, but for there for molecules that are aerosolized and are going to go to different parts of the brain. So this is really important. So that's one of the things we need to understand in our senses.

Dr. Nicole (04:31):

And particularly when thinking about tastes one, when you have that in your mouth, do you perceive it? Is there something that you're proceeding? Okay. Okay, too. So that's like the first one that's like sour, everyone agrees sour has a green jacket. Sour is a taste it's been around forever. Everyone agrees. Yeah. You know, you're tasting something so perception. And then from there you have to start digging in deeper. Um, molecular biologists want to understand cell biologists want to understand, do we know this, the cells in the sensory organ that hosts and are the homes of those lock and key receptors? Okay. So now we're starting to get into process.

Dr. Nicole (05:16):

And those receptors are those locks and keys. The shape of them matters. And the shape of them comes from our genetics. So our genetics is just our, our human genome is just a cookbook for our body. Cookbook has recipes, the human genome cookbook has genes and they do the same thing. The recipe tells you how to make something. The gene tells you how to make something. And just like maybe Roy, your mom's recipe for maybe chocolate cake is a little bit different than someone else's. Same thing. Our genes are a little bit different. So we all have the same genes, all of a sudden the same genes about 25,000 genes or recipes in our cookbook. Wow. Okay. Okay. Let's say any changes and these little like 0.1% differences, percent differences that, um, make us unique in ways we can see in ways we can't see.

Dr. Nicole (06:09):

And one of the ways we can't see as taste, so it changes the shape of that receptor. Okay. So let's bring it back. You put something in your mouth, right? All right. Listeners, you're eating something. You're perceiving it. Why am I perceiving that? That's cool. I'm proceeding it down at the tiny, tiny level. Those little tiny food molecules are breaking up and are interacting with your tongue by kind of being like a LA key that's coming in and unlocking that lock. And when that happens, a signal goes to the brain and the brain is perceiving it. And the brain makes the decision. You want to eat more of it or do you not want to eat more of it? Okay. All right. So we're, so for sour, we know you have a perception and excuse me, and we don't really know the genes. Really. We have an idea about what this, this receptor looks like, but we don't really know, but guess what?

Dr. Nicole (07:06):

Sour gets a green jacket. Okay. Salty, same thing. We're like close, but we don't quite understand totally how salt is working in humans. It's got a green jacket who mommy, which is savory tastes a protein speed, which we're all familiar with is the taste of sugar. We can all agree on that. We know that one bitter bitter, which is a taste of a particular molecules that usually associate more with, um, historically poison. Although we know there's a lot of things that are bitter, that aren't poisonous, that are very good for us. Like cruciferous vegetables. We understand the genetics of that. So we understand the recipe or the gene. We understand what it makes and what it looks like. And we understand how that connects in those tastes cells and how the taste cells then connect to the brain. We know where it goes in the brain. Okay. So those ones are like the standards. So we're like, okay, those guys, they got it. So on incomes, new guys. So if we had to throw it out there and I wonder what your listeners would think right now, what are some things that people are like, well, why isn't that a taste? Is that a taste? What about this? Is that a taste? So what kind of things would you guys think about the could be tastes

Tery - Feeding Fatty (08:18):

Fat, fat? What else? I don't know. Sugar and salt are the tea for me. I have them all. They fall sugar salty or no goods.

Dr. Nicole (08:35):

Well, there's some preliminary evidence that's growing for a couple other ones, certain minerals like calcium, the pure taste of water, which would have helped us evolutionarily. For sure. Although you're alive, then you become as a devoid of something and therefore it's pure or is it your taste appear? So there's less evidence for, and then fat. And that's the one that I worked on for a few years as part of my tenure at the Denver museum of nature and science. And that was through a partnership with Purdue university. And I worked with, um, a scientist there, Rick Madis. And he has been working on fat tastes for 30 plus years. Wow. And there's a few other folks in the industry in terms of the field of tastes research, who have also been trying so hard to get forth enough evidence that the taste of fat be considered the six tastes. So that's what I thought we could dive into today or about that.

Roy - Feeding Fatty (09:32):

Okay. Before we get too far off, but just a couple of questions that I had thought about while you're talking, number one is, um, can your taste or your smell throw the other one off? If something smells like something and then you get into your mouth, not what you thought. But then the other thing is, um, our, our tastes genetically pre-programmed. Are they learned or is it some combination of those? Because some people like sweet. Some people like, you know, prefer sweet, prefer salty. Cause the other weird thing is we've had this conversation many times, like, uh, uh, the big pickles that are sour. Okay. And she loves them. She even puts, she puts some pickle juice in something we were drinking and it made me think like, okay, so back when we were kids, after you played a baseball game, you got a free snack. Well, the pattern I noticed even then is, you know, the boys would get the snow cone or a piece of bubble gum or something like that. Girls always got those sour pickles and I just never could stand the taste. So I know that's a whole lot of information, but yeah, it, it almost seemed like there were some genetic, uh, some genetic line that was drawn there.

Roy - Feeding Fatty (10:52):

Give me a deal, pickle, meet snow cone with a little bit a Lima. Oh my goodness. I am in heaven.

Dr. Nicole (11:01):

See Terry, we got to go Hawaii.

Roy - Feeding Fatty (11:03):

Oh, come on.

Dr. Nicole (11:07):

All right. So let's bring it back. Okay. Right out of the gate. Now that I'm thinking about it, I'm like we would probably put the cart before the horse because we started diving directly into a deep dive of how tastes works. But I think we want to bring it back to how humans perceive flavor as a whole. Okay. Let's break it down from there because some of the questions you just asked for are going to be answered when we look at it from that perspective. Okay. So the first thing is flavor in the brain flavor is just a perception of reality and that perception leads to a behavior. So let's think about it from that point of view. So now where's the brain getting its clues to have this perception of reality right out of the gate. We know that it's going to be coming from the census.

Dr. Nicole (11:55):

So our five senses plays a huge role, of course, in figuring out how our brain is perceiving the flavor of something we're eating or drinking. Okay. And that's everything from before you even put something in your mouth, you're seeing it, you're smelling it. And it's called ortho nasal olfaction. So through the nostrils, you might be hearing something sizzle or hearing the pop of a can that plays in and you're touching it usually with your, with your fingers, you're touching something. And you're getting an idea of what the texture is. Your brain is already said in real time, integrating that information before it even goes into your mouth and saying, Hmm, have I, is this new? Have I seen this before? Did I have an adverse reaction to this before? Okay. Did you drink too much? And for up to now, you don't eat a certain food.

Dr. Nicole (12:42):

Right? Nobody loves it. Or do I have some sort of learned predilection? Like last time I ate this, um, you know, I got, I was able to do all this work. Okay. Caffeine, I think is one of the most bitter molecules known to man. Did you guys have caffeine this morning and wake, you brought up two and a half cups today. Okay. Right. So bitter, you should not like coffee. We love it because we've learned like, okay, yes, this is going to lead me to wake my butt up and get things done. I need to get done. Especially during the dark season when it's like, it doesn't wake us up. Right. So it's taking it all this tension. And then it's pulling in other things like, Hmm, what's my hunger level. What's my salt level right now. What's my so nest is where some of the cravings come in.

Dr. Nicole (13:29):

And boy, were you talking about? And then finally, you're going to start bringing in some of the things, the things that scientists really have a hard time studying, which is the human element. How does your cultural background bring it to this nostalgia memories? Things like the food hasn't even gone in your mouth yet. Right? So now what's in your mouth. You have the sense of taste, which is the sweet sour, salty, bitter, umami, possibly fatty acids. And possibly some of these other guys you're getting retro nasal olfaction, which retro means behind olfaction of course, is the nose. So retro nasal. So it's basically, as you chew food, you're warming it up. It's getting aerosolized and it goes up the back of your throat to your olfactory bulbs. Okay. So for someone who's like, I don't understand what you're saying. Dr. Nicole, did you ever laugh so hard that root beer or milk came out your notes? That's the pattern. Okay.

Roy - Feeding Fatty (14:29):

Well, I'll tell you the other one that I, then I always think about when you say that is, um, we've Sabi. Cause if you get so much, it will, it seemed like it will burn all the way. The back. You throw them back up into your nose.

Dr. Nicole (14:42):

Yes. Which it's almost like we've met each other before. Last thing that happens in your mouth, which is melts field, which is the sense touch, it's still part of your touch system. So part of the five senses, but it's going to be pain, which is what's going on with those Sabi. You're actually, nociceptors nociceptors are your pain receptors in your body, which is why your face gets red. Your nose starts running because your capillaries are starting to open. And so your everything just starts going haywire depending on how sensitive you are. Um, so it's pain, temperature and texture is, is, um, the sense of mouth feel in your mouth, the sense of touch. Okay? So then your brain is still integrating and it's like, cool. Now I have these new clues again, are they new? Are they old? Are they what's going on? And then your brain is going to your brain is going to decide, do you eat it? Do you spit it out? Do you eat more and so on and so forth? So the questions around is this genetically determined, taste preferences are inmate at birth babies. I always joke babies. Don't like IPA's

Speaker 4 (15:53):

Yeah.

Dr. Nicole (15:53):

Okay. Babies. Don't like bitter. So you were born, not liking bitter, not liking salt and sour. Some are in the middle. And we talked a little bit about this. When we, uh, in our, the last episode we did together on the mental health fitness steps, but then umami and sweet. Those guys, you have a predilection for right out of the gate. So in the womb, these are forming. So there's a genetic basis of these. That's very different than no smells are learned. There was no believe it or not, there is no one smell that everyone in the world says, that's we all agree. That's pleasant. And there's no one smell. There's some exceptions possibly. I won't get into them. That for the most part, humans, all agree is not pleasant. And so smell is learned. Now we're talking about not the ability to smell. We're talking about liking. So this is a big difference. There's your ability to detect something and that's genetic. And then if you like it, and at what level you like it for taste right out of the gate, you're born with it for smell. You learn it over the years and, and really you learn it in the wound first. And you also, it looks like there's some evidence that you learned to appreciate a good spicy food, or have a tolerance for spicy food in the world as well.

Speaker 4 (17:19):

Okay. The dogs are protesting. The dogs are saying they are so mad. They're, they're kind of shut up in a room. And, uh, they don't like that.

Dr. Nicole (17:32):

I feel like, you know, I know I had my, I had to take the kid and the dog looked professional.

Speaker 4 (17:41):

Um,

Dr. Nicole (17:42):

So Roy, there's not a connection in terms of the genetics. So, um, X, Y which versus X, X, X, Y makes the guy gal in terms of the genetic sex of a baby, it doesn't, there's not these genes aren't on those genes. So there's some, maybe some other connection that's going on that that could be explored about why ladies were choosing the salty sour product. And, um, there's a variety of things that could go into that. Going back to hunger level and macro micronutrients. Typically this stuff is going to be picked when you sweat a lot, or you need to do something to balance homeostasis. So that's why a lot of people drink athletes, drink pickle juice to replenish their electrolytes.

Roy - Feeding Fatty (18:26):

Oh, okay. Never heard of that order after their sports practice. Right. Exactly. Concentrate. Yeah. They were smarter. I can tell you that for sure. They still are.

Dr. Nicole (18:38):

Can we answered the pickle question? And we talked about it from the genetic perspective. There was one other one that I think you asked that I can't remember if he answered

Roy - Feeding Fatty (18:45):

The, uh, the one was just the confusion between, uh, you know, as you're bringing it up, the smell may signal one way or the other where your taste is actually something different.

Dr. Nicole (18:58):

Yeah. So we're beginning to really understand what's called, um, crossmodal sensory interactions, which is how does one sense either literally affect physically or cognitively in the brain affect the perception of something else? So let me give you an example of that. And this is, um, these are some of the things that when I work with food companies, they like to know which is, for example, in the U S we associate vanilla cinnamon and strawberry, and the color red, Mrs. Sweet. So I can give you a drink that has no sugar in it and make it smell like strawberry and make it red. And you're going to tell me, this is sweet. Wow. Interesting cultural it's learn. So that's cognitive. So that's happening in the brain. So other things that can happen is that that can happen. That's more physical is for example, spicy. When you have spicy food, there's evidence to show that when you activate mouthfeel and that pain reception in your mouth, it does something to increase.

Dr. Nicole (20:09):

I don't know if it's your awareness or is the actually the, the, the taste cells sending signals to the brain. We don't know where taste and smell perception goes up, which is why you can use spicy food, add more spices as you're decreasing salt and sugar and things, and still get that same reward. So yes, there's interactions between all of the sensory systems and there's even interactions within sensory systems. So chefs know this very well. You add a little bit of salt, it picks up the sweet, and it makes an, it decreases the bitter sweet and bitter D uh, our antagonist. They decrease each other. So not only are your senses interacting in some way, shape or form, and your brain is integrating it, which is wild. Even within one sense, like the sense of taste you're having these interactions that are occurring. That almost don't make sense because you're like, no, I know I have this much self, and I know I have this much sweet, but I'm getting actually this feeling of it. Right.

Roy - Feeding Fatty (21:11):

And that's a, it's a good one to talk about for just a minute too, because there's, um, a major fast food chain that along the way they figured that out is that if they would soak their French fries in sugar water, then it becomes addictive. And it does. I mean, it's hard if you know that and you taste it, you can kind of pick that up. But for years and years, you really, I never picked up that sweetness of them. Now, I understand why they are so addictive, not only the salt, but the sugar, that's it.

Dr. Nicole (21:50):

Because now you're having now, it's kind of like, you're being for lack of a better word, kind of tricked because it's high. It's not high enough that you're cognitively perceiving it only because there's a lot of other things going on. Usually if it's drive through or something like that, you're eating in the car. So your brain's paying attention to other things. You've got the salt. So you're not really being like, these are sweet French fries, and yet you're having a physiological reaction that says, Oh, that was energy. Yeah. And it used to be really hard to find. So he was like eating sugar, even when you don't even realize it.

Roy - Feeding Fatty (22:23):

Yeah. Oh yeah. And the other thing, I guess the converse of that is, uh, when we, when me personally, I will say, when I cut my sugar, when I'm watching my intake only, maybe eating more natural sugars, like, uh, you know, fruit and stuff, then all the sudden that the sweet, the natural sweetness of foods is very, very amplified. All of a sudden you'll eat something, one thing. And I think it's carrots that are very noticeable, but you eat them. You're like, wow, that was just like almost eating a candy bar. It was so sweet.

Dr. Nicole (22:59):

Yes. And I have many, a friends who study what's going on with dopamine in the brain and the reward system that is part of when you have intake of sugar. And, and it's true there, that reward system, you basically need to go higher and higher at that hit. So when you start decreasing, your perception is going to change with it. Especially if you're doing it mindfully, it's going to change your behavior, which is your perception and so on and so forth because it's beauty, it's either a beautiful cycle or a negative feedback loop of perception and mindfulness and what you're doing, changes behavior and behavior changes, perception, and so on and so forth. And I've noticed the same thing, um, with, with tracking, we talked about this quite a bit. Um, last time with tracking food, I'm like, Oh, wow, that has that in it. And it's making, when I do decide to do it, not out of habit, not reaching for things out of habit. When I decide to eat that peanut butter, I don't even know if it was peanut butter, chocolate, something from Coldstone.

Speaker 4 (24:00):

Well, that's good

Dr. Nicole (24:03):

Allergies. Oh my gosh. But when I decide to do that, because it's special because I was out with my five-year-old and we went to sushi together, and then we were going to go see a movie. The reward I got from that was out of control. Whereas before I used to just eat those all the time and be like, Oh, no big deal. So their behavior can change. Perception can change behavior in a very positive feedback loop when you're mindful of it. And those decreasing of taking in both salt and sugar, both of those things, your body then recognizes that and realizes that, um, you, you don't need the same concentration in order to get that same hit. And probably, I wonder, I wonder why two for salt for me, things too, if I go, if I get takeout food now is he's so salty to me. Right?

Speaker 4 (24:47):

Exactly. Yes. Anything pack all that package stuff. It's just, so it just tastes so different now that now that we know everything that's in it

Roy - Feeding Fatty (24:56):

And she bought some, uh, I don't know what they're called. They're like more they're blue, natural chips, I guess maybe it's yeah. Maybe a marketing gimmick, but supposedly they're a little better for you on carbs than regular. But, uh, when we had a bag of those, it was like, wow, that was like eating a block of salt is exactly what I thought, you know, because we had been watching our salt intake so closely that, and it really wasn't that much when we looked at the label, but just, just a little bit of elevation in the intake really wasn't.

Speaker 4 (25:31):

Yeah. And they were even, I think they were even, there were some that were cell-free I've gotten both, you know, that had just lightly salted, but the cell-free ones were good too. It was just the current we needed the crunch. Yeah.

Roy - Feeding Fatty (25:42):

I don't want to deteriorate too far off the subject. Just one more thing while we're talking about this is that, uh, you know, when I, a couple years ago, when I was diagnosed with, um, diabetes, I kind of goofed around with not really understanding the impacts of carbs and how much you ate when you ate them, all that. So, you know, after a couple months I went back to the doctor and he's like, what are you doing? He's like, yeah, if you haven't fixed or changed anything, I'm like, yeah. So anyway, he told me, that's when he told me, he's like, stay between this level of carbs, which was pretty low. So, um, he did that on like a Wednesday or Thursday. And then Saturday, I was out in the yard and I thought, I really thought I was done. I thought my blood pressure was so high.

Roy - Feeding Fatty (26:27):

And I felt like my head was fixing the top of my head was going to blow off and went up and got my blood pressure checked. I mean, I was scared. So I made an appointment, went in Monday and he was just laughing. He's like, you know, carbs are like drugs. He said, they are addictive and you just coming down off of them. Oh my God. But it was the worst feeling. But, you know, that's, that's, I guess that's what gets some of us like me in trouble, because you become addicted to, you know, that salt, that sugar, and then you need more and more and more until you just do too much. Oh yeah.

Dr. Nicole (27:04):

Yup. And then, like we talked about it's there there's starts with what's going on in the genetics and how you're even detecting it. And then from there, it's the things that you've taught your brain. Yeah. And sometimes we teach our brain is not the right things that we should be. Yep. Yeah. In fact, there's some really cool research I found fascinating, which was, and I can't remember the researcher's name now. I think it was at a Florida where they looked at how much somebody's anticipated the reward of a milkshake. And they were looking at it from lean, overweight and obese as a point of taking in carbohydrates and then how much reward they got from it. And it was this terrible cycle of that. The obesity was leading to a higher thought of reward, anticipation of reward, and then not hitting it when you ate it and then needing, and then wanting more. And it was, and it was a study that was done with, um, teenage girls, which was really fascinating. And I just thought, Oh my gosh. And then there was another study they did where you can call the same thing, healthy or treat same exact thing. And your is going to be like, and I don't want one that's healthy. That's the safe milkshake. Yeah, yeah. Yeah. So some really easy neuroscience that, that I feel like the more you know about, you're like, Oh no, I'm going to retrain my brain.

Roy - Feeding Fatty (28:40):

Pay more attention, be more mindful. Oh my God. Yeah. Yeah.

Dr. Nicole (28:43):

And that's what you're onto is the mindfulness, not only in what and why you want it and when, and making that as decision and not out of habit, but also then the mindfulness while you're eating and really letting your brain be like, wow. Yeah, this is really good for what it is and not, and not, um, not having it go down so quick that you're not even paying attention.

Roy - Feeding Fatty (29:04):

Yeah. That's another good thing to kind of hit on too, is as I am an extremely fast or was a fast eater, I've learned to slow down, but you know, I grew up with, you know, there's a bunch of guys that we, we rodeo together and went down the road. And so whenever, you know, there'd be eight or 10 guys. And if you, if there was a bite left on your plate, if they would, if they got through first, they would eat it. And so you're like, yeah, it was self preservation. You know, you just had to eat as fast as you possibly could to get it, get your meal down. And, uh, that stuck with me over the years. It's and sometimes I catch myself as how I'm eating, but I think that helps us to slow down and mindfully taste the food, the texture, you know, the what is it? Is it salty? Is it sweet and try to, um, uh, enjoy it, I guess, is that why I get the stink-eye sometimes when we're finished and have dinner?

Dr. Nicole (30:04):

Oh my goodness. One of the things that comes up too, is the slower, the slower, more mindful you eat. It's not just about what's in feeling it in the mouth and the taste, but you're actually having better air flow between your mouth and your nose. So you get a lot more perception of a Romo's, which makes things more complicated, which, you know, complex in your brain, right. Which leads to higher levels of safety. So

Roy - Feeding Fatty (30:27):

There's a little bit of delay too, from, from the, I guess the receptors that tell you you're full. So, you know, what else I've heard is if you eat the slower you eat, you give that time to catch up and sing the sin signal, where if you eat fast, you just kinda eat past it and you get the signal somewhere down the road that, Hey, I'm full. But that was about 15 minutes ago.

Dr. Nicole (30:51):

Yep. Yep. I think you're totally right with all of that. And that was the hardest thing that I had when I started working with a nutrition coach. The hardest thing that I have is understanding portion controls because I would eat so fast and I realized that exactly what you said, boy, when I slowed down, I don't have seconds cause I'm actually already fall. Right.

Roy - Feeding Fatty (31:11):

Yeah. And it's just, I've, I've learned to it's even if I can eat the right amount of food, if I eat it off the same time or eat it later in the evening, so we have to be mindful of the quantity and portion size as well. But so how can we take these, um, the taste and how can we, I guess, use that to our advantage to try to eat right? And, or maybe even look at how we could not fall into the trap of eating, eating wrong or too much, but none of the knowledge of what we know

Dr. Nicole (31:45):

Yeah. From the taste perspective, I think the biggest thing that helps us a starting point is just recognizing and not judging how many tablespoons of sugar do you take in a day? Like just really understanding. And I'm not talking like, you know, nobody eats a tablespoon of sure. Okay. Maybe we'll do, I don't know. Most people don't yet, but understanding the sugar that's in what you eat and just starting there. Same thing for salt. Although salt is so, so much harder. I've had a much easier time limiting sugar than I've been able to limit salt, but they both are just get a feel for it. Like, okay, what am I taking in? And from there recognizing what is the, the not only filling but fulfilling for you. And usually the way that can work is by, by doing it mindfully, which we've talked about, you're going to get more of the hits of the more fulfilling, like protein.

Dr. Nicole (32:40):

So making sure you're getting that protein, but doing it in a way where your, whatever, your protein sources, you're doing it a little in a dry Browning situation so that you get that Brown crust. Okay. Okay. That's called the mired reaction and that's an interaction with some of the sugars and that's going on with, with some of the fat and a love of water content that is going to give you a huge hit of umami. And that umami hit is you tells your brain, Oh, this is the good stuff. Like this is high density, high, high, good caloric protein. So you want to pay attention more to those things and create your meals more around that big thick, wonderful, juicy, savory umami flavor, maybe a little bit of sugar, maybe a little bit of salt, and then really play on the spices in order to, to bring in, um, aromatics.

Dr. Nicole (33:38):

You really want to get the complex and complexity of the smells and then the textures. So textures play a big role in you figuring out like, Oh, does this feel full or not? Which is part of the reason why, even though I'm trying to get a hundred grams of protein a day, sometimes I can't get it and I'll do a protein shake. The non chewing means I'm not sending those six to my brain and my stomach that these things are coming and it can have a feedback that means you're not going to feel it. Not only is it not filling, but not, it's not fulfilling. Right. Right. Well, so that's how we can think of it from a taste perspective is how can you kick up the mommies? This is going to be for savory dishes, kick up the umami for non savory dishes. Like thinking more breakfast, the creamier a non-fat dairy product is for example, your brain will think it's sweeter.

Dr. Nicole (34:31):

Hmm. Okay. So, um, really want to go for, if you get, if you get like the non-fat European style yogurts that are like, you can just pour them, your brain's like, what is that? Right. If you get the Greek one, it's 0% fat, your brain is like, wow, that tastes sweeter. That is more fulfilling that. Yeah. So it's, it's tricking your brain in a lot of ways kind of like food companies do, but you're going to do it for good reasons. Yeah. But you're doing it in order to have your brain and your body say this is filling and fulfilling. And there's ways that you could trigger by doing that. I do want to mention that we talked about the taste of fat and there's a lot of confusion about the taste of fat. So when you think of fat, what foods come to mind? Like what fatty foods,

Speaker 4 (35:23):

Steak, chocolate, steak, fat, steak, fat, and stock that I don't know. Well, I'm getting really hungry are talking about this big doozy.

Dr. Nicole (35:32):

So all of those things that were just that we just talked about, and this is what the Americans will think about fats. Those are saturated fats. There isn't a lot of evidence that there is a taste for saturated fats. The taste of fat that has been studied for 30 plus years is unsaturated fats. Okay. And it's really interesting because by themselves they don't taste great. And they have the ability to go rancid pretty quickly, which you might've noticed. Like if you open a bar like olive oil or some of these other better fats, you're like, Whoa, like they tell you, keep it in the fridge. Not the oil is hard, but so they go bad pretty quickly. So the taste of fat that we have evidence for is unsaturated, fatty acids. And when you can taste it, it's usually an indication that it's gone bad.

Dr. Nicole (36:24):

So originally we thought, of course, you would need to taste this. These are good fats. Your body needs them. You can't make them. And it turns out that they are so often incorporated with other things. The only time that you can taste them really is if they've gone bad and it's an indication to you to not to eat it cause it's rancid. So that's our, you agree about why we've evolved to taste that in a survival perspective. Um, and it's totally mind blowing because normally you would think, no, that's something we need. So we should like the taste of it. Right. But when you taste it in your food, the particular molecule is the actual fatty acid molecules. So I'm not talking about like the case of avocado when you have avocado oil or the taste of macadamia, not when you have macadamia nut oils. Like those, those are the main flavors that are incorporated there. I'm actually talking to the pure taste of the fatty acids, like linolenic acid or leic acid. For the most part, it looks like we evolved to only taste them when they're not good anymore. So don't eat something that's been hanging out for a long time and get sick and die.

Roy - Feeding Fatty (37:33):

Yeah. And I guess that's part of assume that ha why the taste evolved or we had some to begin with and why they've evolved is that survival. I mean, we needed the, I guess the meat had to be cured. So it was salty to let us know it was probably good to eat. And then the,

Dr. Nicole (37:51):

Well, it would be wave before that. Right. So our developers are developing taste. The salt would have been long before humans were curing things with salt. Oh, Oh it wasn't. Yeah. So it wasn't, um, an easel easy to get in in that time for that. Yeah. So it was really interesting to think about that. When you think about our teams from the perspective of survival and evolution, you can really think to yourself, it's doing one of two things. It's either driving me towards something that I need to survive in a harsh environment, which we do no longer live in, or it's protecting me from something that could potentially hurt me, which also doesn't serve us because there's so many vegetables that are better, for example, that aren't poisonous and yeah. And you know, thinking about unsaturated fats, it's a big mystery for us to understand why it's an adversive taste. And when we know we need it, but it's because it had to do more with a complex food potentially going bad. Yeah. Yeah. So, and then again, salt and sour, these weird things in the middle that it depends on the concentration about whether it depends on the concentration of if you detect it at what concentration and then at what concentration do you like it the best. Yeah. Well, interesting.

Speaker 4 (39:11):

Yeah. Now I'm on brain overload now. Sensory overload. Oh my goodness.

Roy - Feeding Fatty (39:21):

Yeah. And that's what I've got to figure out is how, you know, to turn these vegetables into something that I like, because it's just, I cannot make myself like them. I just, it's hard. And I have to give Terry credit, you know, she does a lot of, uh, seasoning and a lot of things to try to make them more. But you know, some of it, like you said, it's that texture, some of it is the knowing, you know, sometimes she won't tell me what we're fixing to have, but it's, you know, there's a lot of stuff that goes into this eating, besides just the, you know, the actual taste of the food that doesn't hurt it. But there's, you know, I think the psychological part about just vegetables and herbs, I agree. Yeah.

Speaker 4 (40:05):

And he's still, he still will eat it. You know, he still says, Oh, this is the best thing I've ever had before I take the first bite, you know?

Dr. Nicole (40:13):

Yeah. And that brings us back to what we talked about right. At the beginning, Roy, you are basically saying, I am in charge of my behaviors. I'm making these choices and it's a long slog. It feels like, but those choices that you make in your behaviors are gonna eventually start retraining your brain and that perception will change. And you'll get to the point where all of a sudden you realize, Oh my gosh, I guess, do we, I don't even put salt on that anymore. I don't add sugar down. Yup. Um,

Roy - Feeding Fatty (40:42):

Now I was the worst about that. You know, salt went on everything before we even tasted it salt, pepper, but now, um, uh, very rarely, you know, we do while we're cooking, but not at once. It's been plated, no more putting salt on it, but yeah,

Speaker 4 (40:56):

Not as much, I mean just a little bit now, but when we first started this, you know, so many months, I don't even know how many months it seems like forever. Um, but uh, when we first started, he w you know, we'd cut out all salt and just tried to flavor it with, but you have to have a little bit, huh?

Dr. Nicole (41:18):

Yup. And that's what I'm finding now, now that I've been really patient with myself and I've, and I've worked on understanding and being mindful of, you know, what it is, I'm putting my body and enjoying it at that moment. I'm realizing yes. I can add a little Brown sugar to my oatmeal. Yeah, yeah, absolutely. Yeah. That's fine. I can add a little salt here. Yeah. Um, yeah, I think, you know, the real take home is that our brains are these amazing machines and flavors in the brain, and you have the ability to do this, to stop it being habit and, and start started being that you're making these active choices that will then retrain your brain. And I think that's good. I really do think that's the big take home of understanding the flavors in the brain and how all the senses play in and all the five plus tastes fit in. Yeah.

Roy - Feeding Fatty (42:02):

So like a regular habit, they will say 21 days to retrain your brain. Do you feel that the same goes with food, but you know, something that we do every day, you know, we may not eat, uh, broccoli cooked the same way three times a day, all day, every day for 21 days. So we suspect that it may take our, take us longer to retrain for taste.

Dr. Nicole (42:28):

I do for two reasons. One, because like you said, um, humans crave variety in what we eat. And so this isn't something where you can train yourself to drink a glass of water every morning, as soon as you wake up and you're going to be good. Right. Which is also a good habit. And also because you're fighting against hundreds of thousands of years of operation, so that doesn't turn off without you really being intentional about it and help you get there. Like that. It's just not going to happen. Yeah.

Roy - Feeding Fatty (42:59):

Well, Dr. Nicole, again, it's been such a pleasure visiting and uh, every time we talk, I feel that you and Terry must be Ken at some level. And just, we do need to go on a trip. I'm telling you, I, if I could suck you away, my suitcase, I certainly would, uh,

Dr. Nicole (43:18):

Well leave the dogs and the kids with Roy and stuff.

Roy - Feeding Fatty (43:21):

Oh my God. That's right. Yeah. I was asking her, who are you more worried about surviving this two weeks? Me, you know, me or the dogs. I'm not the one I hope we can all make it, but well, tell everybody how they can reach out and get a hold of you and what you can do. I know that you do a lot of speaking. I know you do a lot of working with a food company, so just let everybody know how they could reach out.

Dr. Nicole (43:44):

All right. Um, folks can find me on Instagram at dot Garneau, doc G a R N E U. And then from there is where I do lots of different postings and same hash, same handle on Facebook too. And my Facebook stuff, as Terry knows, is kind of the more personal vulnerable side of doc Garneau, where I do a lot more around, um, food and speaking and consulting on my Instagram.

Roy - Feeding Fatty (44:08):

Okay, great. So what is something we asked you this last time, but I it's been a couple of days, so I've kind of forgot, but what is a tool, habit ritual? What is something that you do every day, either in your business life or personal life that you don't feel that you could do without?

Dr. Nicole (44:26):

I can't believe I'm gonna say this because I was so scared to start working out again. I will never put working out second. I do it. I always say that the do the hardest thing first. And when I was, you know, more in my corporate land, that was very different, right? Like writing reports or doing something that you were dreading. Right. And now it's not that it makes it any easier, but I feel like I have somehow more mental confidence in myself and I'm showing up. And so I do my workout first thing, and don't get me wrong. The days that I rest days, I'm like, Oh, hallelujah. But I can't even let me say that because it just, that's not been my thing. And it still is the hardest thing I need to do. But when I do that, everything else is icing on the cake after the day. Yeah.

Roy - Feeding Fatty (45:14):

Yeah. And there's been a lot of talk about that, you know, between us and some of our other guests lately is just that taking the time for yourself to get out. Even if it's just a walk, clear your head. It's so good for not only ruined well, it's good for your health. It's good to reduce stress. And it's also good for your creativity. That's when, uh, that's I think that's when we take a brain break and just do something like that. That's a little mindless that's when we have some of our better ideas.

Dr. Nicole (45:45):

Absolutely. Yep. So I'm continuing to do the hard thing first, but that keeps evolving as my life changes and right now it's working out. Yeah.

Roy - Feeding Fatty (45:52):

That's good. That's awesome. All right. Well, thanks again. We look forward to talking to you again soon. So hope you'll come back and join us again. But, uh, again, this is feeding fatty. You can find us at www dot feeding, fatty.com. We're on all the major platforms, iTunes, uh, Google, Google play Spotify, uh, Pandora. If we're not on your major platform that you listen to, please reach out. Let us know. Also, if you have a good story about weight loss, getting healthy, we'd love to hear from you. Or if you're a professional that works with people, helping them out, love to hear from you as well. Also, you can find us on the normal places, Facebook, Twitter, Instagram, and also YouTube we have now started. I don't advertise that enough, but we've now started putting recordings of our tapings up live. So go check us out there until next time. Take care of each other. I'm Roy

Dr. Nicole (46:50):

I'm Terry. Thank you, Dr. Nicole. Great to see you.

www.feedingfatty.com

Slow Down And Live with Heneka Watkis Porter

Having been through the most traumatic health scare of her life this year, Heneka learned the hard way, the need to "Slow Down and Live." She am alive to share my lessons. Heneka wants to share the message of the importance of living well, living healthily and that self-care isn't selfish.

Heneka Watkis-Porter is an entrepreneur, coach, 5x author, international speaker and host of The Entrepreneurial You Podcast who has interviewed Richard Branson, John Lee Dumas, Paul Carrick Brunson, Seth Godin and many other influencers. She is the founder and CEO of Patwa Apparel. Heneka is also the creator of the Caribbean's first virtual conference and expo: The Entrepreneurial You Virtual SME Conference & Expo.

Heneka hosts Leadercast events in Jamaica and writes for the Leadercast blog and Thrive Global.

henekawatkisporter.com

Twitter @TheEntrepYou

Instagram @heneka_watkis_porter

LinkedIn @heneka_watkis_porter

FaceBook Heneka Watkis-Porter

[email protected]

www.feedingfatty.com

Full Transcript Below

Roy - Feeding Fatty (00:03):

Hello, and welcome to another episode of feeding fatty I'm Roy and I'm Terry. So today, you know, as we have talked about, we were taking you down our health journey and trying to get healthier, but sometimes that means actually slowing down to get healthier. Sometimes us being, uh, too far out in front of ourselves doing too much over-scheduling it can be, uh, take a toll on our health. So we are lucky enough today to have an awesome guest Heneka Watkis Porter. She is a coach speaker, author host of the entrepreneurial podcast and leader cast events, uh, in Jamaica. She is also a, uh, five times author. She is the founder and CEO of excuse if I mispronounce it, but Pat wa apparel and, uh, anyway, just extend it and say a welcome to the show. Thanks for taking time out of your day to be here.

Heneka (01:03):

Thank you, Roy. Thank you, Terry is my ignition to be here. I'm really looking forward to chatting. Good, good.

Roy - Feeding Fatty (01:09):

Yeah. So, you know, that's one thing, uh, we talk about all the time is we, I I'll speak for me, not Terry, Terry T keeps me in check, but I tend to get over-scheduled and, you know, try to push myself. And so the slowing down was, uh, it's what caught my eye when we initially talked and when I read your material and why I thought it's important to have you on, because it's important. So if you don't mind, if you could just kind of take us through your journey, uh, you know, don't, you don't have to say any more than what you feel comfortable with, but talk about, you know, your health crisis, how that kind of made you reflect and feel the need to slow down.

Heneka (01:51):

Well, thank you so much, Roy. So here's the thing. I have been one that is passionate and driven. I mean, from you, the stuff in the bio, perhaps to give that away, right? Going, going, going, going back at energize our money and, um, you know, fueled by the hustle and the grind, the culture and mentality that we've been fed and just going, without listening to my body that I need to pause because your body does give you clues. But sometimes we think, you know, not today I do it tomorrow. I rest tomorrow and you move right ahead and you just pick up where you left off. Well, I kid you not that on April one of this year of 2020, I was in the middle of a live interview, live YouTube interview. Um, I mean, as we were talking, no, but you know, it was like, it was just as it is now 18 and in the middle of doing that interview, I was passing on, Oh, wow.

Heneka (02:49):

Oh, I literally started passing or in the middle of it. And so that same night with all the symptoms that started coming on, I had to be rushed in Marina urgently to the hospital. No, to say that, I mean, if I could say that that was it and you know, everything was frightened from there after then that would be a land. It would be good for me. I would have been happy, but what wig don't after that night, my life, my health went on a downward trajectory from there. So, um, myriad of symptoms that were brought on acid reflux, um, high heart rates, close rates, um, high white blood cell Combs, uh, just, uh, a myriad of stuff like constantly passing on just one thing after the other. At the end of the day, I ended up going to 10 doctors. Wow. None of them was able to put a finger on it.

Heneka (03:48):

I mean, one kid pretty close and putting a finger on what the challenge was, which by that time I had already diagnosed myself. So when I went to my 11th doctor, which is a natural path, that's when my life, my health really began to turn a road, you know, um, I was diagnosed with adrenal fatigue and it was really a chronic state. So even at this point, to be honest, orienteering, I'm still in recovery because healing is a long-term process. It's a long journey. It's not like it's happening overnight, but you know, just a myriad of things, you know, in some nail, which is chronic. And you know, it was really what made masses really worse was that for a long time, I accepted that. I suffered in some new, like, you know, I wouldn't sleep, I couldn't sleep. I would take me long to get to sleep and I wouldn't sleep. And I just pass it over here. It's normal, it's insomnia. I've had it to have accepted it. So when the point key, when I beat, when I got really ill, I started because I realized in order for me to recover, I'm going to need to rest. And that I wasn't getting by this point, I was not sleeping at all. And so I decided to start taking which I've taken before, but, um, no more than ever was taking pills to sleep.

Terry (05:04):

Oh, me, I do it for years. For years.

Heneka (05:12):

It was the worst. This is your neck would have ever made it because until recently I didn't recognize. I mean, it was like just a couple of weeks ago. It just dawned on me, but Hey, wait a minute. I, I didn't tell you guys that I sunk into a depression that was so dark and this month I had no way of coming or like I saw no way out. So anxiety and depression, I mean, I would get anxious for the most ridiculous thing causing me anxiety. And it was later that I recognized that the active ingredient, which is a benzo something, another con call that name, um, all of the medications that are, uh, in that class, um, medication just bad do not take them. So the, the Xanax, so the, um, the Ambien and the, uh, and the doorman, calm Mandel, um, this, um, a myriad of them, I can tell you all about them.

Heneka (06:06):

I've been there, done that till after awhile. They no longer helps me to sleep like, so I would have to take, they make every seven days, but you know what the thing is, that was a blessing in disguise. So when I recognize that the pit, so I would find that when I didn't take the pills, I didn't feel as bad. Like my mood wasn't as bad. And I was not in such a dark place. Like it was so dark and people would say to me, you know, you're always inspiring and you're always motivating, you know, just look back on all the words that you have spoken to us and, and, and use those pull yourself. Or, and it was, I had to do a lot of self-talk going on in the sunlight, literally going on in the sun, taking fresh air, changing my diet, just a myriad of changes, lifestyle changes I had to make to get to where I'm at right now.

Roy - Feeding Fatty (06:56):

I think there's a lot to unpack because of

Heneka (06:59):

[inaudible] tired, all those medications.

Roy - Feeding Fatty (07:04):

Um, so many times that we feel that when a person is in depression, it's like, you know, they were a dark person anyway, they had negative thoughts. And you know, what strikes me about you is you are such a bubbly personality and then you are also very successful. So, I mean, it's, uh, I guess the point is that this can happen to anybody. We always have to be on our best behavior, our best taking care of ourself. Uh, we can't ever forget that because, uh, you know, you are an example that even the most successful bubbly personalities can fall into depression.

Heneka (07:44):

Yeah. And you're right. Um, to see that, you know, that's the lesson that stood out for me, that it can happen to anyone and depression is real. Depression is not, and it's not sadness. It's a different, um, it's not sad. So people, you tell people, people talk about depression and they probably think it's sadness. It's said, no, it's not sadness. It's something I cannot, I do not have the capacity to express and explain empty, huge, huge, and bottom Lasky, dark black hole that you dropped in. And there is no way, or you see no way of getting on and you're right. It happens to happen to anyone. And you don't have to be somebody that is negative because that's the lesson to me. And yes, I've been depressed, you know, maybe a little depressed before and sad before, but that was something different. I mean, I'm able to snap myself out of any of those circumstance.

Heneka (08:37):

I was never able to snap out of this because the pills were doing some chemical reaction in my breath. Right. And so it would give me the most negative of thoughts. Like one night, I remember, like I was taking an antidepressant and as well as the, um, the pill to sleep, I mean, all of that. And one night I had to literally jump out of my bed, run downstairs, get me a cup of common meal because what my brain was telling me to do on those pills, it was unimaginable. I'm like, no, like, luckily I had a part of me that was still saying that I could say, no, this is crazy. You know what I mean? And if I didn't do something to calm me, God knows what I would have ended up doing, because the pills were literally guiding me and working on my brain. And I didn't realize at the time. Right.

Terry (09:27):

And for you to be able to identify that, Oh my God, that, that is awesome. Because a lot of people can't, I mean, they're just down that rabbit hole. They just, they can't do it. And then your physical health, your health issues as well. Um, so what did you, what did you do? I mean, are you, what are you eating differently? Are you taking different medications? Supplements? What are you, what are you doing?

Heneka (09:57):

Great question. Because that's absolutely key. So I told her like, you know, I went to 10 doctors, then the liver cleanse and natural, and of course I've been to psychiatrist because I was going to just go the whole nine yards because I had to fight. When they tell you I put up a basket for my health, I had to basket for my health. Um, and I, and I was willing to better for it. And that includes heard I didn't, who's breathing. Um, like many times I just had to literally breathe. I would have to feed myself passing laws and I would get up and run outside and just breathe. Right. So, I mean, I didn't see a natural path onto Jeanette. I remember they started in April and it was that the first week of July that I started seeing a natural path. No we had, because of this whole COVID thing, of course, we had a phone consultation, I answered a ton, a big thick file of stuff.

Heneka (10:50):

She sends me. Oh gosh. But I was so happy to complete it and struggled to complete it though, because I, by this time my energy hadn't come back. Um, I was so super sensitive to electronics and naturally devices. Um, just, I cannot explain. So we knew that full in consultation and she took a few moments, go over it. And by the time we, you know, I came back, she was like, you know what? This is adrenal fatigue. And I, and I will say, and I said to her, I know it, right, because I shared it with a friend of mine. Um, and she said, yeah, this is my experience. I've been through it before. This is what you're going through. And my own research kind of led me there. And then, like I said, there was a doctor who client kind of came close to kind of seeing what the problem was. So just to answer the question, what I did. So I started on her pool room as a natural path. I started her program, which is a, um, it started with a detox in front of her all week. You know, you, you know, she gives you a diet at what to follow and so on. And it wasn't until day two into the, into the program. I said to myself, Oh my gosh, but these persons I've turned me into a vegan. I didn't realize it.

Heneka (11:58):

Oh my goodness. So it was two. And I find that funny. Right. And I said, you, one of the things that I did, but I find it really funny because, um, in March of this year, I had a, a guest from, from, from France that came to visit with me with a pool room that I was doing, you know, where it's called HomeAway, where I would have persons coming to my home. Who's at work. I accommodate them, feed them in extreme for the work. Oh. So I started that program and she, I met, we both met at the airport at very nice, um, when she was coming in, which is the ease of my art somewhere there. Cause I was coming from a speaking engagement in the U S in Florida. And you know, I was excited, no to prepare Jamaican foods for her. And she was like, Oh no, I don't eat meats. And I'm saying to myself, I said to her, that is so good. Like, um, you know, I wish I could do that. I love it, but I can't do it because I'm a meat lover. I need to have my pork. I need to have my knees. I just cannot do that lifestyle. And that was in March. So by July when I recognized like, Oh, wait a minute, I'm vegan.

Heneka (13:06):

I thought I was so nearest. But the thing is, so I started a vegan diet. And what I perhaps didn't tell you before is about friends with that. Prior to me starting that detox school, running backs and everything. I was on medication for acid reflux, right. Prescription medication for acid reflux. And I kid you not within that same week. When I, cause on that week, when I was going to detox, I decided I was going to risk it and not take any drug at all with a sleeping pills or acid reflux, whatever. I wasn't going to take any pills. I was going to load it, things to work. Um, and so I struggled with struggled with the sleep because I had to, once in the pool room, I had to take it because by the time I was a feeding Arizona, uh, but within that week, I literally came off the prescription drug for acid reflux. And I've not taken it since. Wow. Just by changing my diets, um, continuously exercising. But other than that started walking, you know, it needs some or per day, but I consistently Nosha said set. I showed you where I get up at five, have devotions from five to five 30 by five 30 to six 30, I'm walking, tomback on my breakfast at six, seven to AIDS. And then I don't have another meeting until two o'clock. That's another thing they introduced to me, intermittent fasting. I'm like, no, I'm going to die. [inaudible]

Heneka (14:31):

yeah. But intermittent fasting is what I've been doing since. And a lot of other things, you know?

Roy - Feeding Fatty (14:36):

Yeah. And that's an important factor that, uh, well number one, acid reflux, a lot of people are misinformed that if you, um, you have to have a burning sensation or some other pain, but some information that I've picked up here because I, before I changed some of my eating, I had really bad, uh, sinuses or, uh, just clogged up in the morning. Yeah. Really congested every morning. And uh, I did read some information that that can be a symptom of acid reflux as well. So it just kind of put it out to the listeners that, uh, it's always something to ask about because we don't know. But, uh, when I was going to say is changing food, you know, when we made some tweaks to what we were eating, I can completely off of my allergy medicine and have not had, you know, I have a bout of sneezing every now and then, but not the waking up feeling so stuffy. So, um, I think we need to be very conscious of what we put in our bodies that it has, it does have effect on us, even if we don't have a violent allergic reaction. That doesn't mean that, um, it's optimal for us.

Heneka (15:47):

Yeah, absolutely. Absolutely. And you know, the thing about our bodies, our bodies will adapt to what we, how we treat it. Right. And so it keeps adapting, but after a while, you know, you realize that it works. It's gonna work against you if you're not taking care of it. So not only did I go on a vegan that way, it's clean vegan diet that I'm on. So I don't eat anything fried, no flesh, no dairy, nothing, nothing fried. I don't use the REA I hardly use oils. And when I use a little oil is, um, coconut oil or olive oil, um, I do have regular salt. I have the pink Himalayan salt, but a great question, a great, um, continuing on your questions that I didn't finish answering about the, you know, what I'm taking notes in addition to the diet, one of the things that I recognize, um, and from my learnings and research that our bodies, because we've been overworking so much, we're already repeated in magnesium, right?

Heneka (16:51):

Um, so magnesium for me is my go to mineral. Like it's the, like the miracle of mineral mineral and having one of my, my upcoming slowdown and live summits. That's what we're going to be addressing and so on because one of the things really, because I am no on three different types of magnesium. So I is one today I spray on and I do that when I'm going to bed. And when I wake up in the morning, so I spread it on. So your body, your skin absorbs it a lot more than essential oil per se. Is that what it is like an essential oil type thing. It's not really an oil. It's just, it's literally water. You're just craving spreading out on an era and you just rub it in. And actually I'm an affiliate for the company as well that sells it. Um, because yeah, Boston's magnesium really well.

Heneka (17:36):

And then I do the calm brand, which I teach that sometimes in the late in the afternoon or a nice when I'm going to bed. And I also take magnesium glycinate because when you, my research proves that there are several different types of magnesium, right? And so it's the glycinate that will help you with sleep. My sleep has still not been restored in the sense that I knew was a bed and fall asleep and wake up refresh and that kind of a thing. But I have, I have not been able to get into a state of calm. So I don't wake up feeling like a zombie. Um, my body's still because having treated my body in such a bad manner, you know, it's gonna take a while to rebuild. So although, you know, I'm feeding a lot more in terms of energy because there was a time when I couldn't walk. I had no energy to walk just one day when I was able to say, okay, I am going to take the bull by the horn. And I'm going to walk around my house for 15 minutes. The day I was able to do that, that was such a major win for me. Like it was ridiculous. Like I would be going, I cannot explain all the things that I've needed to say. Just didn't have

Roy - Feeding Fatty (18:42):

Energy at all.

Heneka (18:44):

Nothing you anything, Oh my gosh, this conversation that we're having now would have been impossible a couple of months ago. Like I would, I would not be able to do it and then panic would start to set in, but this is something I love to do. So that is why I knew that something was wrong because I was getting, um, anxiety and panic over the things I love to do. And, you know, like having conversations like these.

Roy - Feeding Fatty (19:10):

So you've mentioned this, but just kind of tying it all together. So what I want to ask you is what are some changes that you have made as far as your, your activities? I know that you've said that you started getting up, it sounds like you started getting up earlier where you could do your devotional and then get out and have your hour walk, but have you made any other tweaks to your schedule or to, uh, you know, things that you would do during the day? Normally,

Heneka (19:39):

Absolutely. Great question. Because, and let me just preface this by saying the temptation is there for me to back go back to where I'm coming from with my shadow and may, you know, and, and organize and do this, do that, do that, whatever. But I'm reminded every day. And I think the blessing in this day is that my healing process is not, um, immediate and you know, it, it's a process. It's a blessing for me because it reminds me that, Hey, you cannot go back to where you're coming from. And so one of the things I do, first of all, I don't have my days. Like I usually would, I lost space to go outside, sit in the sun. I was supposed to be there in an hour per day. I would always stay the hour because, you know, but I make one of my favorite pastimes is to go inside and my garden.

Heneka (20:23):

I mean, I have I'm planting, no comers and okras and all these things, right. So I look forward to going out into my garden the days, making sure I take a break, I have my lunch or my breakfast time. It's sacristans not being gets in the way of that. Um, kind of a thing. So right now, as we're doing, I started doing my, my dinner slash lunch. Doesn't want to have me use two times per day and what I'm actually doing. No. Um, I started prepping my meals. So by the time we're done with this conversation, it would be my new time. Right. And I'd have my knees. So between 23, nobody gets me to do anything between seven and eight. Nobody gets me to do anything. You know, I am very clear that I need to set boundaries and I need to respect my body, um, listen to it.

Heneka (21:13):

And, and because it's what, you know, one of the things I'm sitting in my, my home office right now, Roy and Terry, and I remember looking around and seeing all the various accolades on the wall and the various things. And I got to a point where I actually resented them because I thought to myself, they are the reason why I'm in this position. Yes. I mean, ultimately I'm in, you know, it was my decision, but I looked at the things and I started at a time to resent them because I'm thinking if I weren't busy going after these things, I wouldn't have been in this situation. And, you know, and I want to share something that I thought because I I'm, I'm a woman of faith, I believe in God wholeheartedly. And it's to God, why I'm still alive today because I've been through hell and back.

Heneka (22:01):

I've been to that store. And I remember one day in April, like, you know, when I started feeding out little bits on city, wasn't there, but there was speeding, not as badly as the first few weeks. And I just looked around the office and wanted something to read. And I was randomly brought to a 2008, uh, devotional tall, the bread. I don't know if you guys know about that already in the grid. Um, it's a devotional that it's been, it's been in publication for many, many years now. And it gets circulated, um, predominantly in the Caribbean. I don't know where it is also distributed, but when I opened that devotional and opened it to the very first day, which was January one, two, so it was none eats. And the reading, the caption for the reading for that day says slow down and we live wow.

Heneka (22:51):

And for me, the message could not have been more poignant. Yes. I have been getting the, you know, the messages and all the errors before, but that was kind of what cemented it for me. And I thought to myself, I said, God, you know, if you allow me to go through this, just for me, you're, you're unfair is it cannot be just for me. So I took from that, that I was brought a load to go through that so that I can share my message with other people and to help them to recognize that, listen, it's important to want success. It's important to go off to these things, but ultimately if you're not around, you're not allowed to do them, then what's the point. Right. Yeah. And throw it on and leave the event comes out of that.

Roy - Feeding Fatty (23:36):

Yeah. And I kind of set you up with that question because, you know, I, I know that, you know, your health kind of hit rock bottom, so you were to rebuild back. But you know, what I think about is just myself. I'm the one that, um, if I could just do one more thing this day, if I can squeeze in one more, guess one more show, one more spreadsheet, one more this. And, but what, uh, the reason I ask is, cause the flip side of that is I can say, okay, I'm quitting right this minute and not doing any more today, but then I'll sit there and be anxious. I will get more anxious about not doing it then, you know, but I know that the path can be a lot worse than that anxiety. So I guess my, my thing is how do you deal with it? Or do you have some tricks or, uh, something that you can talk to us about for somebody like myself to be able to step back from it for a little bit.

Heneka (24:34):

All right. So I'll tell you that. I believe that God has a great sense of the human, right? So that was with the, um, with the vegan that when my friend came and I, yeah, I kind of knew that, but then I ended up being vegan and I remember one day I went to my hair, my hair asked a lot. So this, I know the listeners will not be able to hear, um, to see rather, but this picture that you're looking at with my hair braided. And so that's how I normally do my hair. Um, so I remember going to my status once, um, sat on, um, early in the year, last year. And I said to her, you know, I'm really praying for the day when I can feel like a bomb. Like, you know, just grew up mindlessly, aimlessly, not hearable with anything, not worried about, because I was somebody who I would say, okay, I'm taking a break.

Heneka (25:18):

No, and I take the break. And I remember that there was something to be done. And I forget that I'm on a break and I just went to go ahead and do it. I could not sit still. I could not get to the point where my body rich, I'm always in Uber. I was always in overdrive. Right. And I, even that day, when I'm doing my hair, I have my computer in front of me. And I'm working, working, working. I mean, you would think a girl is out doing her hair. She's just going to relax them. No I'm working. And that's how I normally, I would take the, the computer in neon everywhere. Right. Um, and so I had to train myself well, it, first of all, I was forced to, because there's a point when, even if I wanted to, I couldn't, but then once I started getting more energy, I keep remembering where I'm coming from.

Heneka (26:00):

So the memory of where I'm coming from keeps me grown there too. Okay. Just sit going even sometimes, even when I have a shirt, because I would put that maybe not very, um, you know, formal and strict and all of that, but I just have an idea of things on, of one, what I want to accomplish for the day. And I get to the point where I would say, okay, I have these three things I want to accomplish, but here's why I'm sitting down and I'm watching TV and I'm not getting up. And I'm, you know, that feeling when you're feeding. So relaxing, totally like you don't want to get up. I know, get that feeling, which I didn't know that I could have. And I prayed to get that, like just not wanting to do anything. I never had that feeling before. So I had to consciously bring myself there.

Heneka (26:44):

But another thing is like, if you have a shed, you, um, your, your show, you can also be one that takes minutes away from you. Because when you have your shadow, you can, the things that you write down that you want to accomplish within that day, please don't overdo it. Um, the things that you want to accomplish for the day, once you are able to tick them off you, that the gifts doesn't come with it, because what normally is a lot of gear to pump up is that you think, all right, so I have a BMC to do and you get carried away. You're on B, you're doing a, and then there's a gift in your like, Oh, I need to stop doing a no, because I have me to do. Um, and you're, you're, you're, you're, you're convicted because you're not sure which project you need to spend more time on.

Heneka (27:31):

But if you have a little shed, you right. And make it flexible, please, you know, I realize you're not robots. If you have a little shadow that you said, okay, I want to accomplish these three things today. And you spend some time like, okay, I'm going to spend two hours on eight an or on B and three hours on C. Um, I mean, I don't know, circumstances should just be working three orchard street. Anyway. It needs to be taking breaks in between, but you put time to them so that your brain knows that, okay, I'm working on B and I did allocate to, or to, um, or an order to be. So you don't feel there is not competition that you need to be doing C because you did allocate time to, to see what you're doing. Be know. So it helps your brain because your brain want to trick you into thinking, Oh, you need to be doing all of these things. And if you're not, when you're not doing that, you're like, Oh my gosh, I need to be doing, you know, when you're doing something, it's like the cycle continues. So structure your brains. Count your brain too.

Terry (28:31):

Yeah. She was talking about me. That's exactly what happens to me. I'm like, Oh my gosh. Oh my gosh. Oh my gosh. I need to be, I need to be, uh, allocating the time, like you said, I need to write that down with my to-do list, you know?

Roy - Feeding Fatty (28:44):

Yeah. I think that's another important part is the scheduling also the to-do list and not to overdo it. What I try to do because of what I learned years ago was if I got something off my mind and on paper, it freed me all of a sudden, it just like, it's like deleting a file on a hard disc. It just freed up more space. And so I'm pretty diligent. But then what I got into a habit of writing everything down and as Terry can attest, if I was to go out and walk for 15 minutes and have a clear head, I'll come back with 25 new things to new ideas. And it's like, Oh my God. Well, so, um, you know, what I've had to do is I make that to the daily to-do list. And then I have the bigger want to do future to do so I don't get hung up on that.

Roy - Feeding Fatty (29:32):

But anyway, the point is, no matter how you do it, I use, uh, I I've started using the Microsoft to do cause I like it, it, it transfers from all my computers, phone, everything, but I also use three by five cards because I like to see it in front of me all the time. And so find a way that works for you. It, everybody likes something a little bit different. Some people talk to a young lady the other day that she likes to put post-it notes all around, you know, on the bathroom mirror, what she wants to start her day with, you know, on the desk or whatever. So anyway, just find a way to do your to-do lists, where you can write it down, get it off your mind, and then put time to it important cannot stress that enough, but that time limit that I'm going to work on a, for that hour. And that way it also, you, uh, instead of trying to get it to completion, you realize that, Hey, I've got an hour for this and then I'm quitting. I'm not going to finish it because that's what I fall into. When I start working on something, it's like, it's gotta be finished. It's gotta be finished. And it may not necessarily have to be finished. Right this very minute. It's not gonna matter if I finish it today, tomorrow or the day after that, that's not important as making progress on it.

Heneka (30:51):

Um, and part of the, um, [inaudible] whole fatigue issue. It wasn't just adrenal fatigue. It's also brain fatigue because I was constantly doing different projects throughout the day, switching in between them and your brain just gets soused fatigue with all of that transition. And yeah. So for me, no, I find it such a joy to, I watched my time on my computer when I'm working. And it's such a joy for me to sit okay, time to quit. No. Yeah. And I get up and I go walk. Or even if I go walk for a few minutes, drink some water or lots of water. And then I come back and I'm refreshing again because your brain should not be held in, um, in such sharp focus for such a long time. You know, you need time to relax. It, it really does need time to relax. So

Roy - Feeding Fatty (31:42):

Another good point to get up from your desk and I've read all kinds of theories on that, but you know, they say set an egg timer for 50 minutes, work, get up 10 minutes, walk around. Like you said, even if you just go outside, sunlight is so important. We don't really think about that. I think it's K one of the big vitamins that we need

Heneka (32:02):

Vitamin D. So if it's not that in your body, because it's only, so it doesn't give you the vitamin D, but what it does, because there's a vitamin D receptor, um, it never sell for your body. Then your body is able to do whatever it is, so, and helps your body to do whatever. So you can have the vitamin D, which is very important.

Roy - Feeding Fatty (32:24):

Yeah. Because I feel like I, and I kind of jokingly tell people that I feel like the older I've gotten the more solar powered I am, because I notice in the winter when the days are shorter and not as much sunlight, I noticed my energy levels are lower when you know, sun's up, it's warm out. That's when I feel, you know, at my best and have more energy.

Heneka (32:47):

So that's, what's called seasonal affective disorder. Sad wander. Yeah.

Roy - Feeding Fatty (32:52):

Well, I lived in, uh, I lived in Massachusetts for a few years and we lived in a very hilly place with, you know, 40, 50, 60 foot tall trees and no kid. And there were days in the winter that at three 30, four o'clock in the afternoon, it was already dark or, you know, getting dark, dark enough, you knew. And it's like, Oh my gosh, it, it, it was definitely, I could tell that effect, you know, coming from Texas, that's where I've always lived, where we have, you know, mostly sunny, even during the winter, we still get a lot of sun. So anyway, can over overstress the importance of just getting out, soaking up that sun. It's good for you. So thanks a lot for taking time out of your day. Um, one thing I was going to ask is, is there a tool and, you know, we've talked about a lot of things that you do to in your day daily routine now, but can you kind of pinpoint one, either routine habit or a tool, even if it's something electronic or whatever that you use that you just don't feel like you could get by with during the day?

Heneka (33:54):

Uh, I think it's, uh, Google keep, um, there, there are a lot of tools, but Google keep for me and the persons who have a lot of, uh, ideas coming at you and you're working. And sometimes even when you're on, cause I ha I kind of say work always know, but sometimes when I don't have time to grab your phone and an idea comes to me, I just kind of Johnson new Dawn. So for me, Google keep is really the, one of the tools of that, that I live by. You know,

Terry (34:22):

I love that. I have, I have one more question. I have one more question for you. Okay. So I love the jerk seasoning. So can you do that to vegetables?

Heneka (34:33):

Yeah. You can jerk if I just have a list. Um, yes you can. So you can have your kebabs and you put the, the jerk seasoning on it and yeah,

Terry (34:42):

Very good. Okay. Um, I'm trying it, I try it.

Roy - Feeding Fatty (34:46):

We've been in the kitchen a lot. And so we're trying a lot of new and different things with a lot of new and different spices that, you know, we haven't tried. So okay.

Terry (34:54):

A lot of tumeric where we've added tumeric in and Kuhn, lots of cumin and try and without the salt, you know, without which is very hard. So I kind of throw, throw a little in mind when he's not looking.

Heneka (35:09):

No, but you actually do a Terry, you actually do any songs, you know, um, the regular songs, uh, that the regular song that, you know, perhaps not, but, uh, the good soul to have pink Himalaya. I love that you need a saw it in your body. Yeah. Yes.

Roy - Feeding Fatty (35:24):

So, all right. Well tell everybody how they can get a hold of you. Um, and, uh, some of, you know, events that you have going on or whatever you'd like to tell about your podcast, for sure. Yeah.

Heneka (35:34):

Sure. Okay. So my podcast is like lots of things going on. My podcast is the entrepreneurial you podcast and, you know, reads, um, read interviews there with leaders and entrepreneurs. Then the website, when you go to headache and warranties, fortune.com, it will give you information that will take you to my Instagram, my Twitter, my Facebook, my LinkedIn, and importantly, there's a WhatsUp icon on that homepage that will come directly to me. So if you want to message me about anything with my mastermind coming up, I also have any bank which I alluded to earlier for a slow down and live this wealth, which I'm having five amazing speakers and amazing moderates on myself. We'll be sharing the importance of talking about some of the things that traditional medicine don't look at. So adrenal fatigue, a whole food diet, and talking about magnesium, talking about mental health and, um, looking at, you know, the whole new year, new you, what you can do, the changes you can make. So it's gotta be a poor path D on January 6th and tickets are available at did slate B I T L Y slash slow down and leave one, um, to get more information.

Roy - Feeding Fatty (36:49):

Okay. Sounds great. Yeah, we'll be sure. And put that in the show notes as well.

Heneka (36:53):

Yes, I appreciate it. It was such a pleasure talking with you guys.

Roy - Feeding Fatty (36:56):

Lovely to meet you.

Heneka (36:59):

We enjoy blessing, but this one distract me ask.

Roy - Feeding Fatty (37:04):

It will probably be maybe that week of Christmas. I will have to look. It'll be the week of before, maybe just that weekend.

Heneka (37:14):

Okay, great. That's great. And my 200th episode is coming up, so I'll send you a link to that.

Roy - Feeding Fatty (37:19):

Yes, please do. Yeah, we'd be glad to push that. Push that.

Heneka (37:23):

Awesome. Thank you guys. Bye bye.

Roy - Feeding Fatty (37:29):

All right, well that is it. For another episode of feeding fatty. Uh, you can find us at www dot feeding, fatty.com, uh, go over there and check us out. We just put up a new podcast covered today that, uh, for some reason we'd left the writing or word wording off of it. So we've tried to rectify that Terry did an awesome job, so you can reach out to her. Also, you may want to reach out for any, uh, some, uh, uh, graphic design, right? Yeah. All right. So you can find us again, uh, at our website, you can find us on all the major podcast platforms, iTunes, Google, Stitcher, Spotify, we've recently, uh, expanded Amazon, uh, Pandora tune in tune out, something like that. Anyway, lot of them before not on your favorite one, please send us an email. We'll be sharing. Get it uploaded there. Just say YouTube also. Yeah. Also we do post these, uh, the lie, the, uh, uh, recorded video feed of our interviews on YouTube as well. So can go over there. Um, also Facebook, we have a group we'd like to get a little bit more interaction on the group. So if you're listening to this, go over to the Facebook group and let's start a conversation, tell us some of your successes or some of your struggles. I'm sure that we have, uh, we have had them as well. So be great to

Terry (38:56):

Just even speak a speakers. If you have any, any, uh, subjects or speakers in mind that you think would be great for the show, that would be awesome.

Roy - Feeding Fatty (39:05):

Right? Right. Yeah. We're always looking for some good, uh, more different subject matters and, you know, trying to expose a little bit of, uh, a lot of thought leaders to everybody. So also Instagram and Twitter. So anyway, until next time I am

Terry (39:24):

Roy and I'm Terry.

Addiction and Energy Healing with Robin Clare

Robin's path to becoming a spiritual author and recovery & writing coach began by leaving her traditional business career to become her authentic spiritual self. Robin yearned to live according to her authentic mission during a successful 25-year MBA career in the public and private sectors. When her deep passion for spirituality and wellness finally won over, she traveled the globe to study with spiritual masters while developing her Divine gifts.

Only after revealing her deepest dark secret, Robin Clare became her most authentic spiritual self. Struggling with food addiction and bulimia for decades, she finally dug deep into current and past lives to heal wounds that had blocked success and fed her active addiction. This commitment led her to a full understanding of her Soul's Mission.

Now in recovery, Robin is fulfilling her mission as a speaker and recovery & writing coach. As an author, she documented her extraordinary spiritual journey in the highly-acclaimed Messiah Within, followed by Amazon bestsellers, The Divine Keys, and now, Feast & Famine. Awards include 10 Best Life/Business Coaches and 10 Best Energy Healers in The Natural Nutmeg Readers Polls of 2017-2020.

Certifications include Recovery Coach Professional, Advanced Akashic Record reader, Reiki Master, 13th Octave LaHoChi practitioner. Robin is a channel for the Ascended Masters.

Facebook: #clareitywithrobin, Instagram: #clareitybyrobin

Robin Clare | Mind Body Seimei

www.feedingfatty.com

Full Transcript Below

Roy - Feeding Fatty (00:02):

Hello, and welcome to another episode of feeding fatty. I'm Roy Kerry. We're so glad y'all are with us. Uh, we are taping this just after the holiday Thanksgiving holiday, 2020. So we probably will be referencing a little bit of that. Of course, this is our journey. My journey Terry is my support system and helping me to, you know, try to get my weight, my health under control. So, um, we always want to have, um, other, you know, it's one thing for us to talk about our journeys, but we want to have other people on to more professionals to help us with that and help you with that. So today we have a great guest and Terry I'll let you introduce,

Terry - Feeding Fatty (00:44):

Yes, we're so excited to have Robin Claire, and she is a spiritual author and recovery and writing coach with a business career background. Um, she wanted to learn to live according to her authentic mission during a successful 25 year MBA career in public and private sectors. And she has a deep passion for spirituality and wellness traveled, traveling the globe to study with spiritual masters while developing her divine gifts. Robin welcome. So, so you are so welcome to the show. I'm very excited to talk to you.

Robin Clare (01:27):

Thank you, Terry. And thank you Roy, for having me on today.

Roy - Feeding Fatty (01:32):

Yeah. We're looking forward and not think maybe just kind of start out. I mean, I know you have a lot to talk about the spiritual NIS and, uh, you know, the addiction and how that affects us, our weight and everything, but let's talk about the, your journey for just a minute. I mean, you've made a big break kind of stepping away from your corporate career, uh, pursuing the spiritual illness and, uh, it it's big. So let's talk about how, you know, kind of what led up to that and then kind of your journey through that process.

Robin Clare (02:02):

Yes. Thank you. So, um, so as, as, uh, Terry pointed out, I spent, I spent like 25 years in corporate, but throughout that time I had two personalities. One was my corporate personality, you know, get ahead at any cost and then on the weekends. So I called myself a corporate warrior and then on the weekends I was a spiritual warrior and they could never meet, um, during the time that I was in corporate America. You did not talk about spirituality. I don't know if you do now, but I do it then. And, um, I just started to have this need to have, have become my own authentic self. Like I could, I couldn't be in business anymore without being my spiritual self. And so I was really driven outside for like a year. I stood on my deck almost every night asking how could I be a greater service to mankind?

Robin Clare (02:58):

What I didn't know the time is that I was actually dedicating my life to be of divine service, mean meaning that I would become a promoter of spiritual events. That's what I did first. And then I would also then become a spiritual teacher, a spiritual author. Um, I would be delivering messages from what many might call the non-physical realm. And, um, and so that's what I do. I help people to connect to their own inner divinity and then to what others might call spirit guides, angels, uh, deceased, loved ones and ascended beans. And I feel very blessed to have this role. Um, and sometimes I can't even believe it. I can't believe what I, that I went from this corporate life to this life. Although if you ask any of my good friends or my family, they would tell you that I was always like this.

Robin Clare (03:55):

There were always unique things that happened to me that didn't happen to other people. So I have this idea and then, you know, folks would always ask me how, how do you do what you do? And I always say, I, I didn't know that I couldn't, I didn't, I, I didn't really, I, if we're all energy, if the universe is all energy, then why can't I speak to anyone or connect in any way? And so this I, this knowing that everything is possible for me, allowed me to, um, have access, I guess, is the best way of saying it to, um, to ascended beings that have messages for humanity.

Terry - Feeding Fatty (04:38):

And is that what energy is like for somebody just lay person who doesn't really quite know what energy is? You know, it kind of scares people. Some they're like, Oh my gosh, it's kind of weird. It's like going back to the sixties and yeah,

Robin Clare (04:54):

Yeah, yeah. Well, the universe is made up of energy. You know, we are made up of energy. That's why the, the study of energy medicine is so important for our wellness because we, the way I always say with energy medicine is that we get, um, every, so if we're energy that my work is based on the premise that we are a soul being, having a human being experience, not the other way around. And so the body is the vessel for your soul to come here and learn. And then other members of your soul family show up in different roles in your life. You know, people from your, your, you in, in my teachings, we choose our parents, right? Because we say to them, Hey, you know, before we come here, I need to learn this. And I need to learn that. Can you come in here and set the stage so that I could reach my potential in this lifetime of learning what I need to in order for my soul to grow?

Robin Clare (05:54):

Because this lifetime is just tiny little step on the journey of our soul. It seems like a long time. And it seems like for some people, it feels like forever. And that's why I always say, look at it from your soul's perspective, what is, why is your soul here? What does it want to accomplish? And so when you're looking at what your soul wants to accomplish, you're living from the energy of the energy aspect of you, right? And then from a health perspective, which the three of us are very interested in. And if there our soul's energy, the energy, and we're connected to all the energy and all of the universe, most diseases typically start out as dis-ease in the energy field. And then if we don't heal it in our energy field, if we don't get to understand what's bothering us, our emotions, our thoughts, our energy, our emotions are energy. That's part of our energy field. If we don't heal those thoughts, those emotions, then typically they land in our body and become disease. So this is why energy medicine is so important because you want to be able to understand emote the impact of emotions and thoughts and behaviors on your health.

Roy - Feeding Fatty (07:14):

Yeah. And we discussed that a lot about being able to, you know, get stuff out. And I think what you're talking about in some respects is holding things in. We have to learn ourselves. I think it's interesting what you said, that you felt like your corporate self and your real spiritual self couldn't align. And it's important that we think about that because a lot of times, you're right. We have these dueling personalities, it's with friends at home, at church at wherever. And sometimes we need to do a lot of introspection to see who we are and be able to be that person in life it's across the board. It makes it a lot easier. I think that you, you know, we tend to hold, I do tend to hold a lot more stress when I can't feel like I can be myself. I have to be something different or act a special way.

Robin Clare (08:02):

Yeah. Yeah. And I, I, you know, as someone who's a recovery coach, I find that that ability to be your authentic self, your person in recovery is so critical for your, for your own self care for your relationships live. You're living your recovery at work and living your recovery in your community. So you have to live, live your recovery in all for all aspects of your self, which is the only thing that really guarantees that you'll stay in recovery, right? We're multifaceted beings doing a lot of different things. And when you're, when you declare that you're in recovery, you must follow that in all parts of you. There shouldn't people shouldn't get a different person at work than they get at home. We should have be able to be, we should be able, we should be our authentic and we should be able to feel, um, that we can be our authentic self. Yeah.

Roy - Feeding Fatty (09:00):

So once I think a thing that, uh, really interested, uh, you, uh, really got us interested in wanting to talk to you is that you pretty much call this out. Um, you know, and we'll talk about the food and the weight side. You pretty much call this out as an addiction. And it is, I mean, um, the, you know, I, I have to always admit and say this out loud that, you know, I am the fatty of the two and that's, you know, we talk about things on this show related to me and my struggles, but it's, um, sometimes it's, it, it is an addiction until I think we realize that then, uh, all the different things that we try, they're probably not going to work. We have to figure out how to, you know, what's driving that addiction, how to heal it. And so can we talk a little bit about that and, you know, either how you handle that with other people, or maybe if you want to talk a little bit about your journey there as well. Yeah. That'd be great.

Robin Clare (09:58):

Yeah. So first of all, I really want to say, um, uh, in, in my, in my book writing, which I work with, um, as ascended beings to write the book, I is a term called channeling the book. So I sit quietly and I received guidance on, on what to write. And the third book that I wrote feast and famine healing addiction with grace, this book was, I was getting information from, uh, Sophia, who is an ascended being. Most people know her as the Holy spirit. And the first thing she said to me as I was getting, preparing to write this book, which was very scaring because she wanted me to write this book, but she also wanted me to tell my story of addiction and recovery. But the problem was I was still in addiction. So I'm like, well, this is going to be fun.

Robin Clare (10:48):

I guess I'm just going to have to fake it until I make it in this book. Right? And so the first thing that she said to me in feast and famine healing addiction with grace is that there's only one addiction on this planet and that is to suffering. And then we choose our advice or our substance to perpetuate the suffering until we're ready to look at the suffering and we're ready to heal that heal our traumas and then get back into loving ourselves. So for food, I would say that the, what, what the real question is when someone has a food addiction is what are you really hungry for? Right. Not, not it's it's so you, you can't, yes. We have secondary addictions, right? Mine happened to be chocolate. You know, I realized that this year, and this year I became allergic to it. I can't even eat it anymore.

Robin Clare (11:48):

And it's made such a big difference in my life, I think. Or maybe I'm maybe I'm to it for a while until my body says, all right, we can trust her again to not go crazy, eating it. Like maybe there'll come a time where I can get back to eating it, but maybe I needed to, even though I was in recovery. So I was obsessive compulsive food disorder plus bulemia. And so I was definitely in recovery from the bulemia cause I didn't have any choice cause I almost died, um, through, I think I, I, last time I did it, I was bleeding and I had pain all over my body. And I realized that if I continued to do this, I would probably pop a gasket somewhere in my head or in my heart or something. And so I stopped, but I was still obsessively eating, you know, and then I realized I need that's. I need to figure out why I'm still obsessively eating. And so I worked on that. I worked on the traumas around that and then my body decided to help me by making me allergic to chocolate. And after that, after I was able to remove that, I was actually able to take off 25 pounds that I, I really didn't need. Um, it wasn't serving any purpose. I'm sure it was just causing inflammation in my system. So did I answer your question, Roy? Yes,

Roy - Feeding Fatty (13:14):

She did. And, and you know, I look at that and think, uh, so what are the steps to trying to identify that? Because you know, me and Terry, we we've had bouts of doing really good. And I, I, I say us, I'll say me, me, you know, I have bouts of doing really good and earlier what's been couple months ago, we were man, we were cooking. We were doing everything right. And unfortunately Terry's mother got very ill where she had to spend a few weeks, uh, you know, pretty much dealing with her being at her house every day. And so me left to my own devices, you know, I fall back into the, the ease of eating, whatever I can get my hands on or going up to the burger place or back in the bad habits. And now I find, you know, that I've put some of that weight back on.

Roy - Feeding Fatty (14:08):

So again, that's why I kind of understand this addiction because it's not, um, it's kind of weird. Actually. I was thinking, trying to, I've been thinking about it a little and it's like almost a feeling of comfort. There, there was a time where I felt like I had to eat right before bedtime to feel full and comforted and you know, logically I try to talk myself through that, you know, just because of my, my stomach might just, uh, growl or just make a rumble for a minute. I'm not starving to death. I'm not gonna fall out in the next five minutes or something. It was like, Oh my God, I got to get something quick, you know? But, uh, so anyway, just that you, you mentioned, you know, what are we missing? It's funny. It's just that comfort

Terry - Feeding Fatty (14:52):

And full feeling, but it's

Robin Clare (14:55):

Actually, it is, it is. And it's interesting when, when I was a kid, my mother and I really don't think this was to get us to stop eating. I think it was so that we didn't make a mess in the kitchen. Um, my mom used to say right after dinner was cleaned up that the kitchen is closed now for me as someone who was having to live this, um, journey that my soul wanted to be on, that was very a form of deprivation in a way, you know, that I was like, Oh, where am I going to eat again? What am I going to eat again? But at the same time, I've, that's something that I live by now. The kitchen is closed. Like I just don't go back into the kitchen after dinner. And I know I'm not going to starve before breakfast. Right.

Robin Clare (15:42):

That's just not possible. But one of the things that, um, that happened to me this Thanksgiving is I have been making all the same recipes, mostly, uh, with my daughter for years and years. And those recipes hold like, um, on a memory maybe perhaps of overeating, right. Of, of stuffing myself and then purging, right? Like stuffing and purging something and purging. Well, by the end of, I kind of ate like, not like someone who had just lost 25 pounds in shrunk, her stomach, I ate like the person from two, three years ago who was bingeing and purging by the end of the night, by the end of the dinner, I was so sick. Like I was, I thought like, I felt like I had, I don't know food poisoning, but not, not real food poisoning, but sort of like an like, uh, like I was drunk on food.

Robin Clare (16:45):

And then I just felt like I, and I've been dealing, I think with a food hangover, like I didn't have alcohol. It was all food that made me dizzy and sweating and you know, I had to go outside so that I could, you know, I could breathe. Like, I'm like, what did I just do? How, why did I do that? And I think it was associated with the idea that it's a holiday, so you can eat whatever you want. And I think for us who are being, you know, trying to honor our bodies, that's like not necessary if it's coming from an emotional place. And I do believe that I think I was living off the memories. Terry, what do you think about that? Because you're shaking your head there. I can see.

Terry - Feeding Fatty (17:30):

No, I, I totally agree. And I definitely believe in that food hangover after you just eat everything in sight or everything that you want to, especially with Thanksgiving. Cause you know, we try to give ourselves a pass and say, Oh, it's Thanksgiving, it's the holidays. We can do what we want to do. And then you eat and then you just feel like you're going to blow or you're just, you have pains everywhere. You just,

Robin Clare (17:54):

Yeah. It's painful. It's yes. It's like, it's like a hangover, I think. Yes. Yeah.

Roy - Feeding Fatty (18:01):

I notice it more with, excuse me, with carbs. And uh, like when we would go out maybe used to and go eat Mexican food and sat there and need a couple baskets of chips or tortillas or whatever it is. Like the next day I would be, uh, how I'd have the headache. My head would be full and congested and it, it may take me two or three hours after I woke up to get out from under that. So I mean, it is a real definite thing for sure.

Robin Clare (18:34):

And on the opposite of that, think about how amazing you feel when you eat something healthy, right? Yes. Right. When you've had a, when you've had a meal that you would consider healthy and then the food is energizing, your body and um, you know, giving it the fuel that it needs to be productive. Right. I mean, you could see the difference and you were talking about carbs, Roy and I'm thinking, well, yeah, at our Thanksgiving meal a week had Turkey. Right. But we had stuffing, we had mashed potatoes, we had sweet potato pie. We had Crescent rolls.

Terry - Feeding Fatty (19:11):

Oh my goodness. I'm getting hungry.

Robin Clare (19:14):

Yeah. But it was like all of those things, right? Like I'm like, you know, uh, yeah. So I think I had a carb Fest and my body just said, that's just not happening here. And you know, I was really upset with myself and I, I spoke to my mentor and you know, when she sent me, she sent me just like a red button that said reset. So that's what I've done

Roy - Feeding Fatty (19:40):

Important. We should all have the reset button because you know, my mind is always like, Oh, well I was like, so messed up yesterday. That is not going to hurt test some M and M's or chips or whatever today, you know? Or there's, you know, it's always like, well, we'll start tomorrow. Let's just, let's get this out of our system and start tomorrow. But when you start working your way through all the food groups, the chocolates, the chips, the bad, this and bad that that's, that's almost, uh, an indefinite start time. You can't put it off until you eat all the good stuff.

Terry - Feeding Fatty (20:13):

Yeah. I've already done it today. I mean, I might as well just keep on going, cause I'm going to have to eat celery sticks for the rest. You know, the rest of the time, it just seems like the healthy stuff is what you're, you know, wait what you need, but

Robin Clare (20:28):

Right. And it, it, it is like, I remember my husband and I would go away for a weekend and I would be so bad and he'd be like, let's go on a diet. It would be Sunday, right the weekend. And he'd be like, let's go on a diet now, like right this minute. And I'd be like, Whoa.

Terry - Feeding Fatty (20:43):

Yeah, I need some time. Like, what are you kidding me? I

Robin Clare (20:48):

Got one more meal. It's a weekend. Like, don't take that away from me. And he, he was so good. He'd be like, no, right now we're starting right now. And I'd be like, no, but the thing that's interesting is I also think, you know, you come off a holiday like Thanksgiving, sometimes you need to take it, you know, just give yourself two or three days to get back to what is healthy eating for you. Right. Right. Like today I had a half a cookie, well, big half, you know, it was a big, but I'm like, but I'm like, all right, I had the cookie, I just need to account for that. Right. And so going into dinner, I know, I know, um, I, I'm a big proponent of my fitness pal, which is an app where you count your calories, but I'm also watching my carbs, my fats and my protein.

Robin Clare (21:46):

And so I know that I am really at the top of my carbs already. Yep. So can I have for supper that, that is not going to push me way over on the carbs. And so that's that way, if I, because I did want the cookie and I wanted, um, um, some crew tons in my soup. Right. So coupons are really fattening. You look at them. Um, but I know what I ate. Right. And so I'm not depriving myself of anything today, cause I don't really believe in deprivation. Well though I do believe that if I didn't have carbs, I would feel better. Just like you said, Roy, like I think carbs make us feel like crap.

Roy - Feeding Fatty (22:29):

Yeah. They do. And just like getting, uh, you know, I noticed that, uh, through my life, like, um, getting up the next day, you know, Friday morning I was dragging slow, getting up, moving around, but you know, when I'm on my game and eating, like I should day in and day out, you know, uh, I'll pop up at five 30 or six. O'clock wake up, be ready to go. Uh, you know, kind of like my mind is already in motion where I feel like when I have that car hangover, it's like, my mind is about, you know, two hours behind and still trying to get caught up to get, you know, just get me on the right plane

Robin Clare (23:08):

Energy. Yeah, yeah, yeah. It is. It is, it makes a big difference. And I actually find, I have to be really careful if I have like oatmeal for breakfast. I mean not nothing wrong with oatmeal. Right. Awesome for you. But that is psychologically gives me like, Oh, carbs carbs, where we've started with the cars, where are we going with the carbs? Right. So it actually just makes my day harder because I have to remember that I had carbs in the morning and sometimes I just want hot oatmeal and it's so good for you. Right. But it does have that can have that psychological effect where it just starts the obsessive compulsive thought process in my mind. Yeah. And, um, that's why I'm better off with like a protein shake or something with spinach in it. And um, almond milk, you know, I'm better like that. I'm better with a very healthy shake in the morning. And I just feel like I've given my body something good to start.

Roy - Feeding Fatty (24:15):

And you mentioned something, I just want to reiterate that, uh, we feel very strongly about is number one, knowing what you're eating. Good, bad indifferent. No what's in it. So you can write it down and then use an app. There's a, you know, my fitness pal, Krono meter, lot of good ones out there use it to Mark it down because at the end of the day, either you can adjust to trying to be closer to where you want to be. Or if you're totally off the reservation, you understand why the next day or two you've gained weight, you can look back and say, well, you know, these are all the things that I ate during this time period. So I, I th I always say, it's good to use it, whether you're eating bad or whether you're eating good, because if you're not eating right, you'll be able to see how bad that really is.

Roy - Feeding Fatty (25:10):

Because a lot of times, you know, like us, when, until we sat down and really thought things through, then I'd be like, Oh my gosh, [inaudible] so, you know, I had this little thing, I'd sit down and make a crew Taane salad with just, it was a bowl of crude Toms with some Parmesan cheese and a little dressing on them. And so then you think, okay, well, 10, 10 crew Toms have 200, or, you know, I dunno how much they have a lot of carbs. So multiply that times, all those croutons I ate and all the bad things I've done during the day, then all of a sudden you start getting this realization of, I see. Now why I'm having trouble losing weight, because it's all these things that you really don't think about, but they add up over a day's time.

Robin Clare (25:55):

Yeah. And you know, there's the old fashioned that, you know, you, you're going to eat a lot of calories. You know, I, you have to exercise. Like, I really believe that true weight loss comes when you're eating healthy within a certain number of calories, certain, you know, level of carbs, proteins and fat and exercising and drinking your water and sleeping well. And did you hear that too?

Roy - Feeding Fatty (26:23):

As one thing I've really fallen off, but yeah, I used to have a note above my, uh, above my desk. I had those in, you know, water sleep because the other that's the thing is once one of my little, uh, once one of these components gets out of whack, it starts throwing the others out. Like when I'm eating, I won't sleep as much or as good. If I stopped sleeping as much, you know, we get busy and all of a sudden having lot of long days, then all of a sudden I need to eat to compensate for that. So, uh, I'm one of these that I have to be very balanced in all those categories to make it work. And, you know, I think that, I believe in the rule that a diet is 75 to 80% of the weight loss, but we can't discount the exercise because we need to move our bodies. And I said a lot and I get very S uh, you know, very stiff. I feel like my circulation is not as good. You know, it's your heart, there's so many other things that just take weight loss off the table. There's so many other reasons that we need to get out and move during the day.

Robin Clare (27:35):

Yeah. And I think of thinking of listening to what you were saying, Roy, and I'm thinking it's like, our body intuitively knows that we are giving it what it means. Right. We're hydrating it. We're giving it hell the food we're giving it sleep. Right. What was the other one? Water

Roy - Feeding Fatty (27:57):

Sleep, diet and exercise. Yes.

Robin Clare (28:00):

And exercise. Right. And it's like, Oh, we can relax here. We don't have to store food to be store calories because we know that the calories are gonna come naturally. Right? Like every day there's gonna be a good source of energy for this body hydration. We don't have to store water in the body. We know that this person is moving. They're going to be eliminating. Well, I mean that, all those add to eliminating well, it's right below one, number one, and number two, it all adds to that. Right. And so when your body sees that you are treating your body like a temple, right. That it is so home of your soul, then it says, Oh, well then let's take this weight off right now. Let's, you know, my husband just lost 45 pounds. Right? Like he, that's what he's doing. He's doing all of it at once. Right. We're doing all of it at once. And then your body just says, Oh, you know, we can be helped. We can shed this extra water weight. We can shed this extra pounds. Right. Because we don't need that for reserve storage because Robin and her husband are doing what they're supposed to be doing. Right. We can trust them now. And then you see the pound star coming off.

Roy - Feeding Fatty (29:26):

We have to think too, our bodies were, even though they may have evolved somewhat that they were designed for a very different time in life where, you know, probably even further back, you know, the caveman era, but let's just take about the aggregate in a society where, you know, the farmer got up at daylight, worked all day out in the fields, hot, came home at, you know, dark eight, went to bed and you know, like myself, I got a, um, uh, an iPhone wa an iWatch, whatever the thing's called that tracks your Apple watch tracks your steps. And so working from home, if I don't make myself get out and do something, I mean, I can be less than 500 steps a day. You know, I get, I walk 25 feet from the, you know, well, I walked 10 feet from the bed to the bathroom, 25 from bathroom to my desk.

Roy - Feeding Fatty (30:23):

And then that's it. I mean, and it sounds kind of weird, but that's the, the actual truth of a lot of, and some people get more walking from the car to the office and you do get that. But you know, our, our jobs now are more setting and not as much, you know, in activity. So I think we have to think about that when we're eating. Like, even as like me, I can't eat like I did when I was a teenager and playing sports and running around all day and all night, you know, we'd just, that's not who my body is anymore. So it's not who my life is. And my body, I have to adjust what I put in it to, uh, count for that.

Robin Clare (31:04):

Yeah. Yes. And I, you know, I know, like on the, my fitness pal app, it says I should be walking 10,000 steps. That's like what I would do on vacation. Right. Right. Like when I can walk the beach and I don't know, I just don't find that in my day, but I certainly still try to get like four to 5,000 steps in, by taking a nice walk on a 45 minute walk or something like that.

Roy - Feeding Fatty (31:31):

I used to beat myself up for that. I think that's a good point that, you know, while 10, 12,000 may be optimal, it's sometimes it's not feasible. And if we can get four to 6,000 in, you know, I think we have to be happy that we got that much in, because you know, we, when you get to a certain point of not doing things right, then all of a sudden you start beating yourself up for, I had an extra a hundred calories, or I didn't walk that extra thousand steps. But think about, if you hadn't been paying any attention at all, you might've had 5,000 extra calories or you might've had 4,000 less steps. So that just gets back to let's celebrate the positives that we do, of what we do achieve. And the, you know, maybe, uh, maybe my calories or my cars were a little bit over today, but if I hadn't been paying attention, they'd have been low over. So let's think how good that is. So, and the other thing I wanted to move to, cause I know Terry is chomping at the bit to talk about riding. So yeah.

Robin Clare (32:37):

Yes, because over the last,

Roy - Feeding Fatty (32:40):

Uh, well, while we were on vacation, I read a book by Matthew McConaughey. He, he just put, uh, a book out and his, what he did is he's, he was a prolific journaler from a young age and he took all of his notes and went and put this book together. And it was very good. And I've talked to some other guests on my business podcast that, uh, journaling big part of their day. And I don't, I'm not good about that, but let's just talk about, you know, journaling, writing, how that can be of help to us, because I think it's very important.

Robin Clare (33:14):

Yeah. When I I'm, so I'm an author, I'm an author of three books that are out now, one that's getting ready to be published. And then I have, uh, two more that are nipped that are nipping at my heels. Um, one, one is actually a book on writing Carrie, and then the other one is the next in my series of, of, um, uh, messages from the spiritual masters. Um, and I remember when I first was feeling and knowing this guidance that I needed to write, because what I know for sure is writing, writing it down, journaling or writing, you know, maybe writing a manuscript heals you because it takes everything that's inside of you, all of these experiences. And it puts them out on a piece of paper. It's almost like the same premise when you're so overwhelmed and you create a to-do list. Like even though every single thing that you have to do is still on that list.

Robin Clare (34:16):

You feel better. Yes. Right. That is on the list. Right. That's what happens when you're writing from your, from your inner self about the journey that you've been on. So I always say that writing your manuscript heals, you published DJing, it heals others. And so when I work with my writing clients, I always say to them first round is for you, tell your story, talk about your parents, talk about someone who may still be alive and you got to out them, just get it out there. And then we'll come back and say, do we want to keep, keep this right? Do we want to keep this? So when I first began getting the message that I needed to write, my, I would wake up at like one, one, one, two, two, two, three, three, three, four, four, four, the angel numbers in the more in the middle of the night.

Robin Clare (35:11):

And I would have to get up and write. And so I would write, I would actually write a letter to God. And that's how I began writing. I would be like, dear God. And then I would start writing to God and just telling God everything that was going on in my life and asking for guidance. And then finally, I was so tired after doing this for so long. I said to my guidance, do you do, why do you, why do you have to wake me up in the middle of the night? And the answer was because you're not writing during the day. So, so I started writing during the day, I started thinking about writing and, um, w you know, what I would be writing. And then I was able to sleep through the night. So if I, this is for your, for your listeners, if you're getting a pool to write, um, it's very exciting for your spiritual team, because they know that they can reach you through your writing and help you to have the best life that you can hear and to actually fulfill your soul's destiny.

Robin Clare (36:17):

So, Terry had seen that I have a course coming up called writing was spirit. And it's a course that I was guided to teach about how to channel content. Like I do. Like, what does that mean to, to download information and put it out on a page? Um, it's, it's a very profound experience. I'm actually, it's fun Terry, because I'm actually trying to figure out what is it that I actually do. Like I said, okay, to teaching the course before I started documenting, what is it about me that I can do this? And what is it about me that I, that I have the courage to do it, because I also believe anyone can do this. It's not, I'm not special in any way. It is. I, as I said earlier, believe that I am one with the universe and that if I want whomever, I need to connect to, I will be able to, to, to get this messaging that is so required to be out in the world. I mean, the whole idea on feast and famine, that what we're really addicting to dictate to his suffering. I had never heard that before.

Terry - Feeding Fatty (37:33):

That's that, excuse me, when I read that, um, on your website, I'm just like, that is so true. It's all about the suffering and yeah. And to put that, you know, to journal and put that down on paper to me, you know, if you put it down on ink, I guess, even in pencil, it's there forever. And then I've got to see it. And then I'm like, Oh my gosh, I got to deal with what is all this stuff? You know, I I'm judging myself because, you know, I brought up in the sixties and seventies and eighties, you know, I just, that's how I was raised just to, to,

Robin Clare (38:13):

We end trauma is so interesting to guys because trauma, I mean, if you have had serious trauma, like, yes, I'm not, I am not diminishing that. What I'm trying to say is we have trauma that we don't even know was traumatic to us. Like, for example, um, when I was like six years old, might my, I was with all my cousins and my dad had just washed his car and somebody put their little hand prints on there and he lined us all up and we all put our heads on there. And mine, mine were, the, my hand was the closest to the size of the thing. And he said, then you were the one that did this Robyn. And I was like, I did not. And then I, my mom said, I screamed from like noon until I fell asleep at night, that I did not do that.

Robin Clare (39:07):

I did not do that. I, I knew don't believe me. And so it set up this like, trauma pattern about, about, um, you know, can, can I trust people who are the closest to me to believe me. Right. Right. And we, we just don't know where those trauma patterns started. And I'm saying that it could be something, a pattern like that, that just begins where we don't know it, but if we don't go in and look for them, if we don't escalate them, these memories, and I would say to you, we all know what our memories are, because the, I always say, they're the memories that you'll be washing dishes or something. And then all of a sudden you'll think of like, something that happened when you were eight years old or 10. And you're like, what am I thinking of that trauma pattern? Like it's like coming up to be looked at.

Robin Clare (40:02):

And so if you have like someone you can trust to look at these, you know, a professional person, um, I, I do believe that if you can look at these trauma patterns, then you can actually heal your life and get back to self love so that you don't use addictive. Um, so look at the patterns, heal your life, move from suffering to self-love. And then you can get out of any kind of addictive behavior. But if you don't look at why you were suffering or what you're searching for, what you really need, then it's going to it's. I think it would be harder to stay in recovery if you don't do the work.

Roy - Feeding Fatty (40:44):

That's interesting you say that because, um, that happens quite a bit, you know, be like thinking about, I can't even remember what I had for breakfast yesterday morning, and all of a sudden I'm thinking about this baseball game or a football game that was, you know, when I was seven, eight, 10 years old or something like that. And, you know, it's just strange how those things kind of like, and then, because I think more lately as I've tried to get healthy, I think why is this popping up into my mind? All of a sudden right now, so,

Robin Clare (41:17):

Well, you know, my, my, my mentor says that, um, that we're made up of parts. Right. And so were all these little parts, like make us be one being, and we could, we have all these different parts that are different ages. Right. And so when those bat part's like waving at you, you know, hello, maybe there's something that could help you. He you'll what you're, if you look at me then, and maybe give me a new assignment. Um, like I had, I looked at a part a couple of weeks ago and it was really angry. It was really, it was a part of me that was very angry from my childhood. And so I said to this part, you know, as I was going inside, I go, can I give you a new job? Like, instead of making me feel angry at things, how about if you become my passion?

Robin Clare (42:12):

How about if you fueled my, my in my projects. Right? And instead of having me look for reasons why people might mess me up, right? Like being, not, not trusting people or getting mad at people, if they don't, if they don't live up to my expectations, how about being my passion for the project so that I can clearly state what my boundaries are and clearly state what my requirements are of other people, and then make it up to them to say, I can do that Robin, or I can't. And you know, maybe you, maybe we don't do this, but so I'm, I'm having that anger, fuel my projects with passion, and then we'll see, we'll see what happens, but we have to know the source of, of that. What, what was going on at that memory?

Terry - Feeding Fatty (43:05):

Uh, I would like to, I'm going back for a second. I would like to know if anybody ever any of your siblings ever fessed up to put in that hand print on the car, or if you actually did it and you were just denying?

Robin Clare (43:17):

No, I don't know. I mean, I, I think no one was going to fess up to that because my dad was so mad. Um, I guess I could ask them, it wouldn't be a good question. It would be, it would be a good question because I feel like I can actually, it's so real still that I can, I, I can see myself in line and I was a little one at the time. Right. So I was last in line and nobody's fit, you know, it's like the OJ glove. Yeah.

Terry - Feeding Fatty (43:47):

Right. Well, it must acquit

Roy - Feeding Fatty (43:50):

Funny how that works, because I remember when I wasn't there, but my, uh, my ex-wife and my grandmother had gone shopping with the kids. And so my son was probably three, four or five at the time. And this is how long ago it's been, there was actually department stores. You could go in and buy clothes. And other merchandise people of this day is like, was that on Amazon? Or where was it? It was actually a department store. You walked in. And so he had gotten in the, in the middle of one of these round closed rings and he was hiding and kind of having fun. Well then when they started looking for him and, um, he kind of panicked just a little bit, cause they, he could tell their voices were getting a little bit more stern and a little bit more scared. And so then he's like, well, I'm not saying anything. So then he just ended up staying there and it just totally made things worse as you go. So yeah, definitely. You know, you read that parent's anger and like, yeah. I'm not fessing up to it now, even if I might have wallet goat not doing it. Yeah,

Robin Clare (44:54):

Yeah. Yeah. So, you know, that, that could be something that moves into his, um, uh, um, you know, when, when he, when he's afraid that the people that love him the most are going to get angry with him, if he shares what he's most upset about in life. So maybe he might hold it in, right. Or, or, or, um, you know, drinking's dead. Right. You know, something like these, these just set up patterns. There's, you know, the people who love us, um, you know, we have to know that our parents were doing the very best that they knew, knew how to do with what they knew. Right. Right. Like, you know, what they were taught from their parents, it's like generational, but I will say this in the energy healing work, you know, and any of this trauma pattern work, when you actually go in and heal your own traumas, there's almost like an energetic, generational thing where it heals people generations back on the soul level and it heals people generations forward on the soul level. So everything that you do impacts your lineage when you are courageous to do your own work, I call living an examined life is, is the term that I use when you live an examined life. And you look at these trauma patterns, you're healing your whole family. Interesting. And they may not know that, but it's, it's done on an energetic level, on a soul level,

Roy - Feeding Fatty (46:36):

Robin. Uh, one more question for you before we wrap up is, um, yeah. So what is a tool that you use either, you know, the professional life riding, what or personal life, either a tool, a habit ritual that you do every day, you just couldn't do without

Robin Clare (46:56):

That I couldn't do without, um, I, I pray every morning when I get up and I pray the gratitude for, for being here. I pray with gratitude for being able to serve. I pray with gratitude, um, to be able to share wisdom. And, um, I pray with gratitude for my recovery, um, so that I can stay healthy. So, and I pray obviously for my loved ones for their health and wellness. And I believe that starting my days, the first thing I do, I don't even get out of bed when I just go into this prayer because I feel that it sets my energy to be in alignment with my divine source, which, um, which is kind of like a requirement for my job. Right. But I also think, I also think that it just sets me off, um, in the right direction. And, um, I'm a big proponent of, uh, the law of attraction, the teachings of Abraham Hicks. And, um, I believe that it's setting me, it's aligning me with all that I most is the higher in my life. And, and that hopefully by staying in that mindset of positivity, um, or starting my day off there being positive and grateful, that can only attract more things to me that, that I most desire on a daily basis. That's awesome.

Roy - Feeding Fatty (48:30):

I do believe in that so much that if we practice, uh, being gracious, thankful, it just attracts more positive. If we're, if we always walk around upset and mad, then it's just going to seem like it attracts more problems to our lives. So that's awesome. All right. Well, if you don't mind take a few minutes and just tell us, uh, you know, where people can go to, you know, find out more information about you, how you can help them, and also take a few minutes to tell us about, uh, the books that you have out there and what you have, if you, if you're close enough to talk about the one that's coming up next.

Robin Clare (49:07):

I, I am. Yes. Thank you. So my, my website is [inaudible] dot com, C L a R E dash I T y.com. It's a play on my last name. Thank you. Um, and then, um, and then my Instagram is clarity by Robin and my Facebook is clarity with Robin and yeah, so I have, um, so my books are, my first book is called Messiah with them. It's a guide to embracing your inner divinity. And it's a channel book with, um, Yeshua who most people called Jesus. And then my second book is called the divine keys. Um, it is a book on how to live a divinely guided life. Uh, Yeshua came back and told me I wasn't living the first book. So I had, I had to figure out what I was doing wrong, I guess. And so I figured that out and then I re I, I, this is a very, it's a simple book would be contemplative.

Robin Clare (50:07):

Oh, of course, the third book, which we talked about feast and famine healing addiction with grace is as, as a book to help people to move from out of the addiction of, um, of suffering to a light, a healed life and living in recovery and allowing grace into their lives. Um, my fourth book is a book that I wrote with King Solomon, and that's just about ready. It's called King Solomon speaks a meditation journey from, from spiritual to divine and it's seven meditate sessions, um, that will help people to really live their divine journey versus just, um, studying it or, you know, saying they're never healed. It's about being healed, being of service and allowing others to make the journey with you. And then, uh, my, my fifth book I'll start writing, um, is, well, I don't know, my fifth and sixth, maybe I have to write them at the same time since they came in at the same time. But one is about this writing, writing was spirit. Like, what does that look like or, and using writing to as a recovery tool, because that's what I did. I used writing to recover. And then the other one is another book, uh, with a female from the Bible. Her name is Martha and it's about becoming, um, a spiritual teacher.

Roy - Feeding Fatty (51:37):

Okay. Yeah. And it's, uh, you know, that's, uh, the writing, even when I journal, it's kinda like the to-do list. I, I just feel unburdened just to get stuff out and it doesn't have to be negative feelings or anything. It can be a positive, but it's just like, I just feel so much more relaxed after I get that out. Yeah,

Robin Clare (51:59):

It does. It, it really, it, it removes it from inside of you, even if it's just for the time that you put it out there, it's, it's excavating it. Right. And it's making room for more light and more peace and more joy in your life because those traumas, those concerns, those worries. Um, like, like you said, Roy, uh, one of my favorite Abraham Hicks, um, quotes is worrying is like praying for what you don't want.

Roy - Feeding Fatty (52:32):

Right.

Robin Clare (52:32):

Cause every time you worry about something, every time you talk about something in the form of lack, you're attracting more lack to do more things to worry about. So I would always recommend to people ask for what you want, not what you don't want. Right. So for example, well, if you're having a financial problem, don't, um, you know, don't ask for, um, don't say I don't have enough money to pay my bills, ask for enough abundance to, uh, pay your bills and then maybe to pay some forward, you know, to, to be able to be generous. So when we worry about what we don't have, we get more of that when we worry, when we, when we don't worry and we ask for what we do want, that comes to us as long as we hold that vibration.

Roy - Feeding Fatty (53:22):

Yeah. And you mentioned too about, uh, paying forward. I think it's important that we put stuff out there without any expectation of reciprocation. I think that's, that's the main thing that we have to, you know, what you put out in the universe, you get back 10 fold. And so I think that we have to be able to pay it forward without saying, okay, I'm going to give them this, but I'm getting this in return. Now we have to have that pure heart and say, this is, uh, you know, this is to help somebody and let it go for sure.

Robin Clare (53:54):

That just makes you feel so much better. Yeah. And so even like doing, you know, you guys, when you're doing this podcast is it's giving, right. It's, it's paying it forward. Right. You're sharing your wisdom. You're allowing others to come on and share their wisdom. And it's, it's a blessing. Yeah.

Roy - Feeding Fatty (54:12):

Well, Robin, thanks so much for taking time out of your day. And, uh, we look forward to having you back. We could have gone on for probably a couple more hours that we'll definitely have to schedule you again. And, uh, you get a little bit deeper. So, uh, we won't thank everybody for listening. Again, this is feeding fatty. You can find [email protected]. We are also on Facebook. We have a Facebook group, uh, Twitter, Instagram. We are a YouTube and you can find us on all the major podcast platforms, iTunes, Stitcher, Google, uh, Pandora, Amazon. So go look us up. And if we're not on your favorite one, uh, reach out to us and we'll try to get there. So again, thanks everybody. And, uh, until next time, have a great day.

Robin Clare (55:03):

Thank you so much. We appreciate welcome you, Terry. Thank you. I appreciate being here.

www.feedingfatty.com

Low Carb Comfort Food with Craig Mitchell

Craig Mitchell is an Actor, Stand-Up Comedian, Writer and Amateur Chef.

On September 8th 2016 Craig felt faint hours after dinner and at the weight of 380 lbs he was diagnosed with Type 2 diabetes. He then immediately embraced a healthy lifestyle with the guidelines of limiting his food intake to 1600 calories a day or less and 150 grams of carbs or less.

Since that day, Craig has lost over 100 lbs and since Feb 5th 2017 has his Type 2 Diabetes COMPLETELY under control via diet ONLY. He started "Off The Cuff: Healthy Cooking w/ Craig Mitchell" so he could share the methods, food and recipes that have changed his life FOREVER. Not a trained chef, Craig tries to promote delicious, easy to prep and cook meals that ANYONE can master. He has amassed 76 episodes (and counting) and loves to mix low carb healthy food and comedy!

On stage he has appeared in over 40 productions. As a stand-up comedian, he toured for 15 years (1987–2001) and gained respect as a solid performer on the eastern comedy circuit and just recently has restarted his stand up career. In 1994, he co-founded the successful Long Island based improvisation group "The Comedy Express" (Originally named "The Online Comedy Express") which toured until 2003. In 2001, he moved from Long Island to Los Angeles to further pursue film and television projects.

He most notably portrayed the title character in the award winning 2004 dark comedy short film "The Lazy Assassin" directed by Jennifer Goyette. His most notable television appearances are The Ricki Lake Show, Boston Legal, The Sopranos, Saturday Night Live, Tosh.0 and Jimmy Kimmel Live. In 2008, Craig wrote and appeared in the "Stakeout Trilogy". A series of three short comedy films showcased on YouTube. On Film he has appeared in "Dozers" and in 2018 will be seen in "Give Til it Hurts" as Bob the dim-witted mechanic.

Craig currently resides in Van Nuys, CA has Cat named Andy and is obsessed with "Air Frying

"Off The Cuff: Healthy Cooking with Craig Mitchell - YouTube

Off the Cuff: Healthy Cooking with Craig Mitchell | Facebook

www.feedingfatty.com

Full Transcript Below

Roy - Feeding Fatty (00:03):

Hello, and welcome to another episode of feeding fatty I'm Roy I'm Terry. So today we have, uh, Craig Mitchell. He's going to be our guest. He is an actor, standup comedian writer, and an amateur chef. Uh, I know that on September, uh, in 2016, uh, Craig, he had felt Fain after dinner and was weighing about 380 pounds at the time he was diagnosed with type two diabetes and then immediately embraced the lifestyle change. And, um, you know, that's what we really wanted to talk to him as some of the things that he's done, I'll let you, uh, I'll let him explain the weight that he's lost, but also he has, um, he has done some, uh, cooking videos on YouTube, uh, YouTube on YouTube.

Unknown (00:56):

And so we were going to get him the.

Roy - Feeding Fatty (01:00):

So, uh, you know, after we get through with this, we'll be sure and have him tell us, uh, how, because I think that's important as everybody walks through this journey. Uh, it's figuring out those little tips and tricks. So, uh, without further ado, Craig, thanks for taking time out of your day and being with us and welcome. Yeah.

Craig (01:19):

Hey, thank you very much. It's it? It's a pleasure. And I want to thank you for naming the podcast after me, but it's, it's all power all about me being fed and you know,

Roy - Feeding Fatty (01:29):

Yeah, no, that was what I thought too. I'm, you know, I'm always going to be, uh, although even if I lose weight, I will always be a, that little fatty inside. So that, that was kind of what

Craig (01:40):

It reminds me of Chris Farley, uh, because his default, he used to say, well, fatty falls down. It was sitting here and that's what he would do. So when you say feeding fatty, I just think of it as far away. I think of comedy and I want to be fed, so it all kind of fits into one.

Roy - Feeding Fatty (01:55):

That's awesome. Well, why don't you start out by telling everybody just a little bit about your story, kind of how much you've lost so far in your journey. Uh, you know, a little bit about how you've gotten there and we'll just, uh, start off with that and have a discussion based around that

Craig (02:11):

Good thing. Well, it started, as you said, it started in September of 2016 and since then I've lost. Oh no, my doctor diagnosed me as the worst case of type two diabetes he ever seen. Wow. I had an A1C of 12. I actually have heard people who have 16, so I don't know how you know that.

Roy - Feeding Fatty (02:33):

Yeah. And what does that translate into, you know, just like the, uh, I know that's pretty high for A1C, but what does that translate to just like taking it on the daily meter?

Craig (02:44):

Well, uh, I was probably for a while averaging in the high two hundreds. Oh wow. Okay. Averaging, you know, as a matter of fact, my right eye here grew an accelerated, um, uh, cataract, uh, because of the increased sugar and that's something I have to get treated eventually. Um, it tends to undermine drifts or if I look like Jackie lamb, don't worry.

Roy - Feeding Fatty (03:08):

Well, I think that's, uh, uh, I think that's a component of diabetes. A lot of people don't understand is it's more than just high blood sugar and not feeling well. I mean, not only, I think it's, you know, blood flow to the extremities. I know people that have had to have toes amputated, but also can affect your eyesight, your heart, I guess your liver kidneys. I mean, it's just, uh, it is so deadly. I just don't know. Uh, while we talk about diabetes a lot, I don't think people understand just exactly how terrible that it can be on, uh, on someone's body.

Craig (03:44):

Well, it's actually an epidemic and w and I, uh, I'm very, I'm bored. I'm a borderline a hypochondriac, but I did a lot of medical study, especially, uh, I wanted to be a doctor when I was younger. So I took a lot of pre-med courses. So the thing is, I always kind of touted myself as knowing what was going on. And if I didn't, I would learn it, but I was completely in the dark that my body was being ravaged by this. I mean, I was urinating like 12, you know, 12, 15 times a day, but I thought, well, you know, I'm 56, you know, it's probably my prostate or something. And, uh, and things got blurry. Well, I think while you, Oh, my eyes, you going. But, um, yeah, when I, when I, when I first had it on that, that night in September, actually it was the 50th anniversary of star Trek. September 8th was 16. So I'll never forget that I really went where not against

Terry - Feeding Fatty (04:42):

Them,

Craig (04:44):

But w when I, when I, I had three slices of PJ and I drank like a two liter bottle of Pepsi, regular Pepsi, and I got dizzy, like I had hyperglycemia and my roommate had a testing kit, and I think my blood sugar was like three 70 or something like that. Three. Wow. Yeah, that was just, yeah. Um, and my doctor wanted bariatric surgery. He wanted him to put me on glypocide and Metformin. Uh, I did go on Metformin. Glypocide me. I'm kind of allergic to it. Okay. And, uh, I told him, no, I said, uh, I remember in his office, he was like, well, you're going to have to have bariatric surgery surgery. You can't lose enough weight to do this. And I was like, yeah, hold my burrito, watch this. And don't ask me why I did it in six months. Uh, I had lost about a hundred pounds. Uh, I had reversed my type two. My A1C went down to 6.1 and I've been off the medication since,

Terry - Feeding Fatty (05:43):

And you've controlled it all just through your diet,

Craig (05:48):

Diet only,

Terry - Feeding Fatty (05:49):

That's it? Yeah. Wow. That is amazing. Congratulations to you. That's a feat. I mean, Oh my gosh. But

Craig (05:58):

It's, I didn't, you know, I was hoping, you know, what happened to me is I was taking the Metformin and it was right before dinner and I got really, um, woozy again. And my first thought was like, Oh, no, it is my blood sugar going through the roof again. And I tested my blood and it was like 57. And that was, it was before I took my night's dose of Metformin. So I didn't take it. And then the next day I tested it, it was like 90 or the next, and it just, from there on, I didn't take it anymore. I kind of took myself off it, which I would not advise, you know, but, uh, I did. Yeah. And you know, it doesn't mean it's right.

Roy - Feeding Fatty (06:36):

Do you know from my experience too, if you test enough test around that medicine, because I I'm back on it, but you know, there's, I've had doubts sometimes whether it really is helping me that much or not, because there've been times when I had failed to take it and would have much lower blood sugar. So anyway, when I would tell everybody out there to do is just be sure and test all around it. If it's not working and failed luck is not working correctly, go back to your doctor and talk to them because there are other, um, there are other avenues that you can go and go down. And of course, I've talked to my doctor and that's what he said. He wants me to go a little bit longer, but he said, we may look at changing it out.

Craig (07:19):

I mean, I'm, I'm still testing. I mean, I have this right here. I, I tested a couple of times a day. Yeah. I, um, well with this lock down, I kind of had a slide back. Um, I gained some weight. I mean, you can do it, even if you eat low carbon, whatever, I gained some weight and my numbers went up and now I've gotten them back down again. And I, I can actually see the difference in the video here. My face was a lot fatter. Believe it or not like two weeks ago, uh, it's an ongoing battle and you can do all the right things. And you know, it's like, I don't know if you're, are you a baseball fan? You don't want to be, you remember, you remember Prince fielder? Yeah. Like he was a vegetarian and people would say, what is he eating? Uh, truly. How did you know? Cause he was everybody said, who will, he's big and heavy and he's a vegetarian, well, you know what? You can eat low carb. But if you eat a lot of high calorie and go over it, you can still gain weight low carb too. So you got to find a balance.

Roy - Feeding Fatty (08:16):

Yeah. And you know, one thing my, uh, well, I'm not sure if I've ever talked about this before, but a few years ago when the Quito phase came out and was getting big, I would listen to a couple guys. I never went total KIDO. My doctor just told me, you know, try to stay between 40, 60 on my carbs every day, which is close, but not quite what I think they're what under 20 something like that.

Craig (08:41):

But one day only 20 per day.

Roy - Feeding Fatty (08:45):

Yeah. Well, no. He told me to be under 40 to 60 for the day as well. So I was fairly close, but not quite there. But, um, in some of those I heard a doctor and he was an MD. So I will, I'm going to vouch for him and say, he knew what he was talking about. He said that we, our bodies can learn that if we're, if we go low car, but if we're too high on protein, it will start taking that excess protein and turning that in to fat. So anyway, it just have to, you know, cause that's what I was doing. I was so extremely high on my proteins there for a while. I wasn't watching it. I thought, well, watching my carbs. So proteins just let them rip and uh, you know, eating all the bacon and everything, which, you know, a lot of fat, of course the KIDO wants you to have more fat than not. But anyway, it's still, it was still difficult for me. But uh, so

Craig (09:44):

I'm sorry. No, you're fine. Go ahead. No was only, I remember when actins came out 30, 35 years ago and uh, all my family were on it. I was a fat kid, so I was on it and we beat chewing on pepperoni sticks and having like 12 omelets, 12 egg omelets. And after three days I was just so sick of all of that, you know, you were ready. I was ready to like knock over a nun for a piece of bread. It was just like, you know, I would ask her politely before you shoved him to the ground. Right. We just need to tell

Roy - Feeding Fatty (10:20):

The audience, no nuns were injured.

Craig (10:23):

The taping of this. I was brought up Catholic. I would never do an gosh.

Roy - Feeding Fatty (10:29):

So what are some things that you have done? I know that you kind of lowered the carbs, but uh, you know, that's well for somebody like myself, that's difficult. Cause I love bread. We love chips. We love all that. So what are some things that you've done that have been kind of ingenious, I guess in order to have some good food

Craig (10:49):

To have the lower the carbs? I don't know if it's ingenious, but I researched, uh, when I, when I did my comedy cooking show because I want to be funny. And at the same time I want to share all these recipes. I, I, I go out re I researched recipes and at first I just followed them by the letter. I didn't know what I was doing, but now, because I've gained some experience, I can, I can mix and match and do what I think, Oh, this would be good in this to be good in that. And I just try to take comfort foods on my show and I mean, comfortable like pizza. She used cake chocolate cake, Snickers bars. Um, and I tried to make low carb versions of them that, you know, can give you that sense of satisfaction without feeling, you know, that you're, um, you know, you're not, no, what's the word when you're, uh, I can't think of that word. That word has left my vocabulary folks, that word that when you want something and you can have it and you've deprived, I'm sorry, because I'm a very deprived person. Um, yeah. And you weren't really,

Roy - Feeding Fatty (11:54):

Um, I think you had told me when we talked earlier that you weren't really a cook. You never really gotten a kitchen that much. So, I mean, like not only have you had to learn, you know, how to do some of these cool things, low card, but you've also kind of learned the whole cooking process as well.

Craig (12:13):

I have, I'm actually making sauces now. I mean, that, that, to me, that's like, are you kidding?

Terry - Feeding Fatty (12:18):

That's what I want to hear about are the sauces, Oh my God, three is good.

Craig (12:27):

Uh, a creamy Dijon, a low-carb Dijon sauce for, for pork. Uh, and it also works with fish, especially if you, you know, I air fry my bread it and like flax seed. So there's no carbs. And man, it's like, it's fantastic. And I've made a cheddar cheese sauce and Oh, I make gravy too. Like, I mean maybe last night we'll carve gravy with my, with my Turkey. I did not, I could, but I didn't do it.

Terry - Feeding Fatty (12:55):

Okay. I have all the fifth step to make it with, but I did not make it cause we had so much other stuff, you know,

Craig (13:01):

I, I, I got so bloated. I had, I had mashed cauliflower. I had mashed, um, uh, turnips. I had low carb biscuits and I made low carb gravy, which had a lot of fiber in it too. And I felt like a beach ball. And I think my total carbs I'd probably just was probably less than 10. Oh my gosh. So talking about the fiber, you know, again and that's, and, um, it was delicious. It was great. And I definitely don't feel deprived there, you know? Um, but you can make your own stuffing. I make a low-carb bread that I found online. I make it on the bread machine. It's like two carbs, a slice. Wow. Next year I'll, I'll take it. I'll let it get stale. Chop it up. I'll make that into a stuffing or bread.

Roy - Feeding Fatty (13:48):

Interesting. I never thought about a low carb bread, but we'll have to check that out because that's, that is the one thing I feel more, uh, you know, like deprived now that you brought that up, we'll use it again. I do feel more deprived of the, uh, you know, the bread and bread products. We can find a decent loaf, you know, commercially made that may be 10 per little bitty dinky slice. So, um, that'll definitely be something worth checking out because I do love bread.

Craig (14:16):

We're also very expensive too. Yeah. Well, there's like, there's a, there's a, there's a store here. Um, I'm not trying to, uh, plug it. It's called all of the famous happenings, this low carb bread. Um, but it's expensive and they, they are, they're always running out of it. So I went online and I saw this guy. I don't even know him, but he's called the KIDO King. And he had, he has a machine recipe and he has an oven recipe for a low carb bread. And so that's what I did and I share it because it's certainly not my recipe. Yeah. But I think he deserves a lot of for it because I have seen, I just had a Turkey sandwich before we went on the air, you know? And it's like, you know, I guess it's all about eating, you know, normally without just being all the carbs, he got all the trouble.

Roy - Feeding Fatty (15:05):

Yeah. Well, we, we do have all these here, so we'll have to check that out and see just not a, not a place we go to a lot, but it's one here in the neighborhood. So we'll check that out. Yeah. Cause you know, finding, um, low carb stuff in the grocery, in a regular store, it's pretty difficult nowadays. I mean, everything is just more bigger.

Terry - Feeding Fatty (15:26):

Well, and it is it, like you said, it is really expensive, but you don't want to the T you know, you don't know about the taste, you know, you're going to pay for that. And then it's going to taste like cardboard. And that's what, that's the first thought that I have is, Oh my gosh, it's going to be low carb or no carb. It's going to taste like cardboard. I'm not eating it.

Craig (15:44):

Some of it is, you know, and I won't say the company, but there's two rival companies that make bagels. They're awfully expensive. I think it's like a $25 for eight of them. You know, if you space it out, you know, you can enjoy yourself. But as one of them was really good, the other one was like, you know, chewing on cardboard. He, I, you know, I'm not going to bash them, but you know, I've made my own, but fad had, I don't know if you know about fat head stuff, no fat had is basically when you take, instead of using flour, you use like you'll use almond flour and then you'll use, um, mozzarella cheese and green cheese. And that becomes the binder. But I got to tell you after a little bit, it's I just get so overwhelmed the taste of the cheese, um, to be off after a while. I can't really have it.

Roy - Feeding Fatty (16:37):

Well, so tell me this originally you're from New York. So we'll plug that in there. That how does, how do you make pizza out of with cauliflower as a crust to slide it by the taste of a guy from New York?

Terry - Feeding Fatty (16:54):

How'd you fall for that?

Craig (16:56):

You want me to be honest, if you know the best, the best pizza I've made. Uh, I think I've made on my, on my show. I guess I've done 76 shows and I'd say I've probably done pizza about six times. So I'm always trying to find a better recipe. And the first one was so involved with the cauliflower, you got to do it and you got to squeeze the water out and you're burning their hands and you got to do this and you got to fly it out and it's, you know, you, and it was okay. And then I found another recipe that was better in another recipe. I would say the best they've ever done as I'll make something that sounds, that tastes like a DiGiorno pizza, which ain't bad, but it's not in New York. You know, you gotta be on

Roy - Feeding Fatty (17:39):

Well, and that's sometimes it's just that little taste, you know, for me, if I get a little taste of it, it doesn't have to be, uh, the very best, but just enough to kind of satisfy you and be able to move on when we

Craig (17:50):

Exactly I'm actually doing another one, uh, not this upcoming episode, by next episode, I'm making a flaxseed Russ pizza.

Terry - Feeding Fatty (17:57):

Oh, that's interesting. I'll be very curious about that.

Craig (18:02):

I do already. I tested it and it was good. It was from, but it was wham. So I'm going to have to throw in some flavors into it. Probably some Italian seasoning, definitely some more salt. And I have to make a little bit thinner because there was a little bit too, too fat for me. I don't, I don't, I'm not like the big, you know, New York, we have to have like the slice it's like really? Did you know

Terry - Feeding Fatty (18:23):

That guy?

Roy - Feeding Fatty (18:25):

Well, you know, that's one thing we've adjusted, I think is, uh, in the spice section, I know we do a lot more Kumon. Um, tumeric is because I had taken tumeric, uh, supp, uh, supplements for a while because they say that they help you a lot. But anyway, we started doing it, cooking with it, which was even better. And, um, but anyway, I think that kind of helps us overcome some stuff is when we kind of spice it. And what's the other, um, remember the bigger neutral

Terry - Feeding Fatty (18:58):

Nutrition, nutritional yeast, nutritional

Roy - Feeding Fatty (19:00):

Yeast, we've started using a lot of that.

Terry - Feeding Fatty (19:02):

I've never used that before in it makes stuff taste buttery. I mean, it's good.

Craig (19:07):

Matter of fact, I just found a recipe for a, well, they said it's actually keto brownies and nutrition. Nutritional yeast is one of the ingredients. And I said, Oh yeah, I have that. I can make this.

Roy - Feeding Fatty (19:20):

Yeah, we got really good at, at inputting everything. We ate into an app and, you know, we'll, I guess we'll plug it. It seemed to be the best to Krono meter. And there's so many little micro nutrients that we were missing out on. And so that's another thing is the nutritional yeast was really good for picking up some of the micronutrients that are just left out of resident, uh, recipes, just to try to balance it out, to try and get everything. Cause it's tough. You know, we, uh, we're busy and we love to cook. We got in the kitchen cooked together, but it seems to take so much time. So

Terry - Feeding Fatty (19:58):

Prep work and the whole, I mean the whole foods, all that stuff, it's just simple.

Roy - Feeding Fatty (20:03):

I going to the grocery store, making sure you got everything you need. So, you know, do you find that that has been a problem for you once you've started cooking or are you

Craig (20:13):

Actually, I've actually created a lot of shortcuts. Like when I was, when I was working, I would come home like at two o'clock in the afternoon and I would pre do dinner. Meaning if I, I would take out the chicken, I would, uh, defrosted, I would pound it. I would, uh, bread it in whatever, running it in, whether it be oatmeal, whether it be flaxseed and I would shut the, uh, chop, the vegetables, get everything ready, put the refrigerator, taken out two and a half hours, then wake up and I would cook it. So I got into like this, you know, into this routine that made it a lot easier. And plus I'm only cooking for one two, you know, it's um, um, yeah, some days you just don't feel like going through all the motions though. Like I, I made a really good design you on my show, but you know, it's a little laborious and sometimes you just like, Ugh, I just want to eat in 10 minutes. I don't, you know, I'll just have a burger. Yeah.

Roy - Feeding Fatty (21:07):

Right. Yeah. And that's our, that's our downfall usually is that too. And so w um, I guess that brings up a good question about when you, when you're cooking low carb, if you freeze it, is it as good, you know, once you unfreeze it as, as, uh, normal recipes as about the same, or is there any difference? Cause that's one thing that we usually do is cook a little bit more so we can have, like, I can have leftovers for lunch tomorrow, but then also we have a little bit put it back in the freezer and see, you know, sometimes it's hit and miss with the, the, you know, when we use like the, the, uh, was it diced or rice cauliflower, sometimes that stuff doesn't come out as good, you know, after you unfreeze, it has a lot of things.

Craig (21:57):

Yeah. That's that, that's true. Especially if you bought it frozen to begin with or if you make, so I make my own, most of the time I just take a hit of cauliflower and I grind it up. I just meat, I just muesli recently made, um, uh, stuffed peppers. And instead of rice, I use Brown, I used the rice cauliflower and ground Turkey, and I actually take the tops of the peppers and I grind them up and I put them into the middle two. And, uh,

Roy - Feeding Fatty (22:26):

What kind of machine do you use? The two grounded grinded up that fine.

Terry - Feeding Fatty (22:30):

Yeah. The kitchen aid attachment or something. Yeah.

Craig (22:32):

It's actually a generic, it's just a generic food processor that we got for. Yeah. Interesting.

Roy - Feeding Fatty (22:41):

Yeah. And we're not, we don't have a lot of gadgets. We're kind of adding some in, but it's, uh, you know, when you look at how fine they rise or chop that up, it's like, good. I didn't know. We could replicate that at home. So,

Terry - Feeding Fatty (22:52):

And, and, Oh, that brings up gadgets. AirFryer let's talk air fryers here. I just got a new one. My daughter just sent me a new one and it's got the basket and the rotisserie, all that good stuff. Um, what is your favorite thing? What, what's your favorite thing to make in the air fryer or

Craig (23:16):

I'm kind of often I'm kind of off it now while I'm getting my blood sugar back down, which mostly is, but French fries. Oh, I'm lucky enough that I can tolerate a potato a day. And, uh, but I'm trying to, like I said, right now, I'm trying to bring it down more and try and lose some weight. So I'm trying to stay away from it. But yeah. Air fried French fries, my favorite things in the world.

Terry - Feeding Fatty (23:38):

What's something that you go, Oh, go ahead. I'm sorry.

Craig (23:42):

No, no. I said I've got it down the recipe. I'm sorry. So what's something that

Terry - Feeding Fatty (23:46):

You didn't think about when you first got the air fryer? I mean, is there something that has surprised you that's actually been good in it?

Craig (23:54):

Yeah. And it's something, there's two things, uh, bacon. Yeah. Hmm. I could never make good bacon. Never. It was always over done too greasy. It's perfect. Every time the AirFryer perfect.

Roy - Feeding Fatty (24:10):

Better, better than, uh, I'm not better, but is it better for you than in the fried in a pan?

Craig (24:18):

Probably. It's not sitting in its own bacon. Fat. Yeah. Interesting. Yeah. Okay. It does drop down unless, unless you cook it in and when sometimes I have, and then, you know, as far as carbs go great. As far as fats and calories, you're going to have to walk.

Roy - Feeding Fatty (24:35):

Well, we used to eat a ton of bacon all the time. You know, Saturday and Sundays was our morning to cook in. We would always eat. I'm not going to tell you how much bacon we cook. And that was one thing that we did cut out. But, uh, you know, this air fryer, well, you know, I think we had talked about this a little bit earlier as well. We had a small one that had, I mean, it was just limited space. And so we didn't, weren't able to do a lot, but this one has this big basket. I mean, it's like, uh, uh, I don't know. It was like a writer,

Terry - Feeding Fatty (25:05):

Bingo, bingo, caller, you know, the numbers, you know,

Craig (25:09):

So I prefer those type of, to the oven ones. Cause I have enough money to, through the other ones. To me, don't tend to keep the heat in it as well, because they'll have a glass front basket that goes in it really self-contained. And I think you get like for French fries and stuff like that, or a chicken cutlet or whatever, it tends to get hotter. I don't know if we talked about this when I, when I said hi to you guys, but, um, I, I, I bought a new air fryer that's coming and I can't wait. I bought a 9.5 quart air for it. Wow. Yeah. I want to be able to, you know, my cat's going to sleep in it.

Roy - Feeding Fatty (25:48):

Yeah. Say I don't know how big ours is, but I don't think it's that big.

Terry - Feeding Fatty (25:53):

No, but it's plenty big. Yeah. You just have to put everything in a single layer. I mean that little one is just, everything was in a single layer. You had to do it. It just made the timing and it just made everything more complicated than trying to use the old oven and the stove top, you know, but I know.

Craig (26:09):

Yeah. That's why I have more than one. I do siding and I do the main course and the other. Okay.

Terry - Feeding Fatty (26:13):

So you'll have five or you'll have six, four.

Craig (26:17):

Well, this, this is my seventh. I gave, I gave one away. Uh, one was, uh, it was a glass bowl when that cracked. So those are gone. Yeah. My first one I had at my old job, which I've been off from and, uh, I'm giving my power XL fryer away to a friend when they get this new one and I'm going to have three here. Wow.

Roy - Feeding Fatty (26:39):

I think that's an idea that you told us about when I'd never even thought of, but it be beneficial to have a couple of those things going at once. And in this one that we've got, the volume is going to be different, but that other one, I guarantee you that we cook 10 loads of stuff in it to try to make one meal. But we were so worn out by the time the last one came out, we're like, we don't even know what we were doing, what the meal consisted of. And we were just given, give out.

Terry - Feeding Fatty (27:04):

Yeah. And part of that is just me trying to figure out what, what to do anyway, but, and not read the instructions, you know? Cause I'm not. Yeah. I like to just do and it doesn't always work out so great.

Craig (27:17):

That's kind of what I did. I kind of found my own way. You know, I saw all these different, uh, all these people had these, I had this advice to make crispy French fries in the air fryer and you know, soaking them overnight and this and that. I'm like, no, no, no. And I just did it my own way and they're fantastic. And it's a lot easier. It's a lot less work. Uh, maybe it's me. Maybe they would taste more stars. You use somebody else, but I love them. Um, and I don't feel that word again. The private all with them. I feel like sticking it. Yeah.

Roy - Feeding Fatty (27:47):

Well, uh, one other thing we can, uh, wanted to ask you about was tofu. Do you ever mess with tofu that much?

Craig (27:55):

Well, my brother, my brother, my brother used to teach tofu and uh, I always tofu. All right. Uh, you know, I, I I've had tofu, um, uh, uh, but I go, I cooking, I think only tried once and I tried to, I try to like, it wasn't from tofu and I didn't like the texture.

Roy - Feeding Fatty (28:21):

Well, that was one thing that we tried that was extremely good in the smaller AirFryer, but I think she put some on a cookie sheet.

Craig (28:29):

Yeah. Well it was bourbon. Yeah.

Terry - Feeding Fatty (28:32):

Yes. It was, it was, it was extra firm and just cubed them up and put a little bit of soy sauce and a little bit of olive oil and that was I, or olive oil spray. And I mean, that was it. And it just kind of tasted like when we just popped it like popcorn, you know,

Roy - Feeding Fatty (28:48):

Smaller and she cooked, she cut them small. So I think it made them, uh, get done where they weren't like gooey inside. But yeah, I mean, I thought it was more like a, um, just like a cute potato, like you'd Cuba, Tatum and skillet cook. It's what it tasted like, but we've tried a lot with, um, mixing in with eggs and some chicken meat, you know, just kinda making it part of the dish because it seems to take on the taste of whatever you're cooking it with. So

Craig (29:18):

Yeah, you, you have to infuse taste to do it for sure. Yeah. I mean, I just used the not so firms, so it got very gelatinous and I didn't really like that. And then you should've got the firm like yeah, next time I will.

Terry - Feeding Fatty (29:31):

Yeah. Yeah. I'm going to echo that and say, definitely get the firm. Cause I, the first time that I tried tofu years ago, it was that soft, gross.

Craig (29:42):

No I didn't.

Roy - Feeding Fatty (29:45):

Well, and I think part of one thing, everything that we have cooked it with, we have cut it into the smaller pieces. So I don't know if that helps too, is just the smaller you get it. The more it seems to cook the moisture out of it. And, uh,

Terry - Feeding Fatty (29:58):

That's the thing is you have to press it to get the moisture out of it. So it's kind of, it's not, labor-intensive, it's just, you know, you just have to take it out and kind of press it between a couple of cutting boards on paper towels and get that moisture out. And maybe 10, 15 minutes

Roy - Feeding Fatty (30:15):

Found some, uh, tofu noodles that we had used one time that were pretty good. So

Craig (30:21):

What I found is hearts of Palm new years, um, and they now have a cane and they have spaghetti and linguine and it's an a can. And, uh, actually my friend in Oklahoma tried to eat could not believe how good it was really about making. I want to make weenie, um, uh, in clam sauce using that.

Terry - Feeding Fatty (30:44):

I have to look into that because I do love that.

Craig (30:47):

Yeah. Or Alfredo, I like, I love Alfredo's, you know, that's, it's a lot of fat and calories, but there's no carbs. So there you go. I'm just going to watch it,

Roy - Feeding Fatty (30:59):

Greg. Uh, we want to say again, thanks a lot for taking time out of your day to be here. Certainly appreciate it. Uh, so what is one thing that you do? Uh, it, it can be a cooking tool or just a habit that you have either through your, uh, you know, in your personal life, professional life. Just something that, uh, you couldn't do without on a daily basis.

Craig (31:23):

Um, well, I'll, I mean, we've been talking about for the past 10 minutes, but I, I use air fryers at almost every meal almost with me because I love the taste and I love the experience of fried food. And without the oil content, you know, without being deep fried, there's a lot less guilt. There's a lot less calories and it's better for you, but in conjunction. And this is then again, this is not my weapon. It was a great, excuse me. Like I talked about I'm, uh, but in conjunction is not my website, but I got this a website. I use almost everything called, um, uh, fat secret. And if you go to it, even, even at fast food stuff, you put, like, you can put an egg McMuffin in there and it's going to tell you how many carbs, how many net carbs, how many calories. Uh, and I use that almost everyday to keep the guide itself in a meeting. I don't know if the fat secret like a popcorn. Yeah. I think it's called pop secret this. Right. But you know, feeding fatty, that's great. You know, I should get together

Roy - Feeding Fatty (32:34):

Well, and that's so important. We can't reiterate that enough, that knowing you're eating is the key. I mean, that's, you know, I think part of it was for me, ignorance was bliss. Don't look at it. You don't know it, but it's still, you still ingested it. So, you know, you've got to figure out what's in this stuff in order to be able to control it. And some things that once you do find out what's in it and how many carbs it's like, Oh my goodness. I could not believe because it's not just that one thing usually. Well, my I'll say my experiences, if I'd have just had that one thing I would have been okay. But it was that thing. And about seven others throughout the day is what makes me why I'm overweight and have a blood sugar problem too. So,

Craig (33:21):

Yeah. And, and the key thing that I learned is that no matter what it is, a lot of people, I see it in all these groups on Facebook are really upset. They have type two diabetes, they feel like, are they going to be eating his lettuce and cucumbers the rest of their life? And absolutely not true. That's why I have my show out there is to show you, you can make these rich decadent meals and at the same time be of service to your disease and helping keep it arrested, you really can.

Roy - Feeding Fatty (33:47):

Right? Yeah. And that's amazing that you're off your meds because, um,

Craig (33:51):

That sounds weird. [inaudible]

Roy - Feeding Fatty (33:57):

Yeah, because I just know how hard I've tried and it's difficult. I mean, uh, like I think we talked that there was one point last fall last year, Matt year that, you know, we were exercising crazy. We were exercising at a level that was unsustainable. And I got mine down too. You know, I was in the eighties nineties a few times, but not, not, uh, you know, nothing sustainable. So, you know, it gets back to, I think it's like losing weight in general. It's kind of the same for controlling that blood sugar diet is going to be, you know, 80%, 80, 85% of that. And then that little bit can be some exercise, but you've got to start with the food and get that business under control for sure.

Craig (34:44):

Well, you know, my roommate told me today, um, cause he sees pretty much already. He says, you know what? You don't eat a lot. Um, he says, he, I'm not a Grazer. I'm not, uh, I eat ver when he means, but very literally he gives me, my portions are small. Uh, I don't go for seconds and stuff, but I think one of the keys when we talked about this earlier is a lot of my stuff is high fiber. Yeah. And when you eat high fiber, you're, you're done. You're, you're, you're full, you're satisfied. Um, I don't even crave sweets because after a while you get your by, you know, when you go your carbs down, you may know this yourself, after a certain point, you don't crave sweets anymore because your body's not screaming out for carbohydrates.

Roy - Feeding Fatty (35:25):

Right? Yeah. Not only that, but it's the weird stuff that starts tasting sweet to you. You know, other, other foods, I just noticed that I'll be like, wow, that tasted really. Yeah, exactly.

Craig (35:40):

Really sweet. Like, wow. Not raw, but need to cook mine. Yeah. So I put something on there.

Roy - Feeding Fatty (35:50):

Well, Craig tell everybody how they can, uh, get a hold of you, look you up on YouTube so they can look at some of your, uh, cooking shows.

Craig (35:59):

Sure. I wish they would. You can see me on Facebook. It's a facebook.com off the cuff with Craig Mitchell and on YouTube. Uh, it just, just, uh, put in off the cuff healthy cooking with Craig Mitchell. I know it's a, it's a long, it's a long title, but it'll get you there.

Roy - Feeding Fatty (36:18):

Yeah. And we'll have all these up on the show notes as well and on our web page. So yeah. Yeah. We'll, we'll make sure and get that for you. Well, Craig again, thanks a lot. We appreciate everybody listening again. You can find us at www dot feeding, fighty.com. We're on all the major podcast platforms, iTunes, Google play, Stitcher, Spotify, Pandora, uh, Amazon everywhere. If we're not on one that you liked to listen to, please reach out. We'll be sure. And try to get that added. Also, you can find us on Facebook. We have a Facebook group. We'd like to have a discussion, uh, anything that you want. And then also Instagram, Twitter, uh, all the major places you can find us there. So until next time I am Roy and Terry.

Personality Influences Eating with Health Boss Jessie Zaylia

In 2018, I chose to pivot from helping law clients succeed in thier legal matters to helping desk-job professionals like you succeed in their weight-loss goals. I have had clients in the U.S. as well as the UK and they have all lost excess weight with zero exercises.

One client's spouse even jumped on board because my methods were working so well for my client that her husband concluded, "I might as well benefit, too!" Both lost the excess weight, and neither were placed on a workout plan. Is exercise healthy for you? Yes! But the idea that you can't lose weight if you're not exercising is a BS narrative that is not serving you!

Regardless of what you've been taught, you can shed excess body fat without working out, counting calories, or losing energy. I have done it, and I don't have "special" genes. I've helped others do it; they're not biologically special either.

The fact is that there are many ways to lose weight. Choosing methods that work for you is where I can help.

Schooling and Research

• 2004 - began publishing peer-reviewed articles and presenting research across the U.S.
• 2006 - earned BA magna cum laude; awarded by my department as the Outstanding Graduate of my cohort
• 2010 - graduated from law school (University of San Diego) & began legal career; published law journal article about meat production, legislation, and health + environmental impacts
• 2014 - voted in as a law partner
• 2016 - started researching more about nutrition and the law in relation to food (politics, lobbying, etc. are all affecting our lives every day in a multi-layered fashion)
• 2017 - earned my certificate in plant-based nutrition (Cornell)
• 2018 - left law firm; started weight-loss coaching for desk-job professionals
• 2019 - turned 40 and began competing in fitness competitions (so far, winning 2 medals and 1 trophy in
• natural, drug-free federation

www.jessiezaylia.com

www.feedingfatty.com

Full Transcript Below

Roy (00:03):

Good afternoon and welcome to the feeding fatty podcast. I'm Roy and Terry. Hey, today we have an awesome guest with us. We're going to just jump right into it, Jesse. Zalia. She is the health boss and she has, um, she's a former lawyer who is now a weight loss coach and helping professionals, uh, get fit without exercise. And so they can build up their confidence. And, um, anyway, we're interested to talk to you Jesse and welcome to the show.

Jessie (00:34):

Hi there, Roy and Terry, thank you so much for having me. It is an honor.

Roy (00:40):

Well, thanks for taking time out of your day to be here. So I guess, uh, tell us a little bit about yourself. How did you go from a lawyer to a weight loss coach?

Jessie (00:50):

Definitely an atypical journey. You don't see that ever. Uh, well, I was a work injury lawyer and I still am technically, uh, I still do, would have my bar card and I have a couple of, of remaining cases that I just see after just to make sure that those clients don't have any issues with, um, insurance carrier or whatever. But I, I was a partner at a law firm and I left that law firm to dive into being a weight loss coach. And it really started, I guess, with a lot of, uh, a lot of journeys that starts personally when I was a partner at the law firm, uh, I worked an insane amount of hours, so many hours. And even before I was partner, the law firm, I was at, it was counter to how law firms are quote unquote, supposed to go. It's supposed to be that the higher up the food chain you go, the more relaxed you get to be.

Jessie (01:59):

That was not the case with my prior law firm. The hierarchy went harder and harder. You had to work all. And, uh, that was very stressful. I, um, I was getting very little sleep. I was getting probably on average, about three to four hours every night. Um, my husband nearly called an intervention on me cause I want to get up on the couch with my laptop and around three or four in the morning, I'd fall asleep with my laptop open. You're kind of like a soggy you'd get up around there's seven and see me positioned that way. You know, it was affecting everything. It was awful. And over the course of time, over a period of years, the just slowly came on and came on and came on without me really too much realizing it. Um, I, I didn't have time to go to a gym or anything like that. And so just the idea of even losing weight, it just, I sort of put it in the back of my mind and I didn't truly realize that I was even gaining this weight until June of 2016 at a very specific experience. I was stressed out to the limit. We had a firm managing partner who was absolutely terrible at that time. And I remember going home early, uh, waiting on the couch for my husband to come home. And I said, we are going on vacation. It was not negotiable. This was a declaration.

Terry3 (03:32):

Right? Gosh, I wouldn't mess with it. Uh, so I,

Jessie (03:39):

It happened and we went on this vacation, the vacation and evolved swimwear,

Terry3 (03:46):

Oh, Oh, Oh

Jessie (03:49):

Me a bikini. And I remember being in the hotel room, putting on my bikini, looking in the mirror and not

Terry3 (03:58):

Experiencing what you should, you know, thoroughly

Jessie (04:00):

Would anticipate. I looked and I said,

Terry3 (04:03):

I was pretty good.

Jessie (04:08):

Then the photos came. So my husband, he's a photographer. And then we did some parasailing and whatever, and he would take home full photos and show me, and I'm thinking, what is up with your camera?

Terry3 (04:23):

Clean that lens off adding like 20 pounds. Oh my gosh.

Jessie (04:31):

Then when all the tour guides were taking photos and they were showing me like, Hey, would you like to buy these photos? They didn't because everything's digital now. Right. You can look at them ahead of time. And I didn't want any photos on his vacation. I was. And I thought like, not,

Terry3 (04:49):

It's not like all the cameras are broken. Like this

Jessie (04:51):

Was reality. I wasn't seeing reality. Now body dysmorphia happens usually in two different ways. And I, I don't want to be gendered about it. But what I see is that men tend to experience body dysmorphia and the way that I did they'll look at themselves and like,

Terry3 (05:08):

Yeah, yeah, yeah. When, when they might not be,

Jessie (05:14):

But, um, women at the office that women tend to look in the mirror and, you know, uh, think of themselves, um, as quote, unquote looking words, then they really do. Um, anyway, so I experienced that and this vacation that was supposed to be these stressing ended up being depressing. I didn't mean to make a rhyme just there, but

Terry3 (05:38):

You're a poet too, dang,

Jessie (05:41):

Um, to do something about it. And I, and I had to find something that did not involve exercise cause I couldn't take the time out of my day.

Roy (05:50):

Yeah. And it's funny, you mentioned that, uh, the sleep part, because that's one thing since we've started this, I'm a become a lot more aware of triggers and things, but sleep. That is definitely one of my big ones. And you know, I'm lucky I do things that I like to do. Uh, you know, I have a good job I love, and then I do this podcasting. And so it is easy for me to work, you know, from six or seven, eight in the morning until 10 at night, I can do that very easily, but later, yeah, maybe later, but then I'm not taking time to go to the gym. You know, like we've been slacking on walking and, you know, in all fairness, Terry's moms has been sick. And so she's been out and with her being out, I'm left to my own devices, which is sitting in front of the computer getting stuff done.

Roy (06:43):

But, uh, anyway, so I do understand that and the body dysmorphia, you know, like when, uh, we, we were out a couple of weekends ago, we went out to a friend's restaurant and we were taking some pictures and I said, you know, neck up neck up because I'm very aware of, you know, I don't want a body shop for sure, because it just, it makes me scream. But anyway, so, um, yeah, I definitely understand that the sleep and then, you know, the not being able to get, I would love to go to the gym. I mean, I would personally love to be an athlete because I could spend two, three hours every day in a gym and problem is it's just not feasible. And then if you add in 15, 20 minute drive and back, all of a sudden, even if you do a quick, a quick workout, I'm like I can be driving longer than working out. So, you know, we try to walk around the neighborhood, but anyway, at time, time, lack of sleep I'm with you with all of those.

Jessie (07:43):

I think a lot of people are in that exact same situation, Roy, and that's why I have a heart for, um, people who are, they're just hustling and they're working professionals, they're hustling and hustling now tends to mean behind the computer because we are such a, you know, when the post-industrial era, the service-based world. Um, and you know, what I really hated was when I would hear anybody or read on a thread, um, well, if you really wanted to lose weight, or if you were really serious, then you would make time to work out. You would make time to exercise. It is such a judgemental, um, an incorrect statement. Um, if people don't people who have that experience themselves, plopping it onto the lives of other people is not helpful in any way. So there had to be, you know, for me, I, when somebody would say that to me, I think, well, where am I supposed to carve out this extra time, pray, tell, right. Shall I carve it out of the three or four hours of sleep that I am getting? Because you can seriously die. If you go for a prolonged period without I had to quit sleep, you know? Um,

Roy (09:05):

The other thing is the, uh, uh, it's like adding insult to injury. I mean, just like me, I'm already, I feel bad enough. I'm overweight. So now go ahead and call me lazy, lazy on top.

Jessie (09:17):

Sure. I mean, what, why do people say these things? They don't realize how truly unhelpful they're being. Uh, they think that they're going to, you know, shed some sort of light on our experience. It's not true. And you know, and I don't even have children. Um, I have, I have rescue animals, plenty of them, but I do not even have the people that I knew who were in my same situation, but also had children. Where are they supposed to take the time out, away from their children. Now we've got COVID-19 people who have, you know, like, especially the young children around, what are they supposed to do? I mean, honestly, I don't, I don't even have an answer for that. So there has to be, there had to be a way I, I felt so hopeless and I went to YouTube because that's where you go.

Jessie (10:04):

When you feel I went to YouTube and I just started searching. And the only channels that I could find were either of people who were in their twenties and look, I'm not trying to judge anybody. Who's in their twenties, you're in your twenties, you're in your twenties. When they're trying to help people like me, how to lose weight, this is not going to work out, man. You know, we do not have the same lifestyle. We do not have the same, um, daily experience. And I can't, uh, we don't have the same metabolism. Let's face it. It's not happening. Right. So it, that it's not going to work out. But if the other type of, uh, sort of help that I saw, if people were my age, he were in a very fortunate situations where they could spend a lot of time in the gym. They were going like five, six days a week.

Jessie (11:01):

I did not have any of that. I was trying to find a weight loss solution that involved no extra time. Um, and that catered to people who were middle-aged and sedentary, because that was my job as a lawyer. You're yes, you travel. But when you travel, you're seated on a plane, you're seated in your car, you know, you're in the room, you're seated. Right. Uh, so it's just, it's a lot of sedentary work and I needed something that fit all three of those criteria. I couldn't find it. So I started a channel that would fit my own need, and then people just started following me. Wow,

Roy (11:40):

Awesome. Well, and you know, they say that, uh, setting is the new smoking and that's, what's going to, you know, eventually we've all quit smoking. So now that the setting is going to end up taking more lives, uh, as we progress through this, especially with this, uh, you know, if the pandemic is prolonged because it's hard, you know, people are scared to get out the older you are, the more concern you need to be in the, I guess it compounds because the, the, the older, and then less healthy, you know, it's like for somebody like myself, we start stacking all these variables on top. And it's like, well, we just don't get out. We we've been fortunate enough to go to the gym, uh, some, but, uh, you know, going out to eat or doing those other things, we just don't, which not that going out to eat is great. But sometimes just getting out is exercise. And, you know, my, my favorite saying for me is that it doesn't matter what I'm doing. If I'm outside doing something that means I'm not inside sitting here eating, but with, uh, with the pandemic, a lot of people don't really have much of a alternative there.

Jessie (12:49):

That's true. And, you know, mentally it's been very important for people to be able to get out in any capacity. I mean, how exciting is it now to get in your car and go pick up, take out [inaudible] Oh my gosh. It's, our world has shifted. And, um, you know, I think that it's fine to one and good want to get out. There's something that does for us psychologically and emotionally, that is very important for us. And, you know, I mean, I've heard several people say that, I believe that this is true, that, you know, we are not thinking people who feel emotion, we are emotional creatures who happen to think, right. And so we have to take care of those things. Yeah,

Roy (13:41):

No, that's

Jessie (13:42):

So true. Oh my gosh.

Roy (13:45):

So, uh, part of what, uh, you know, you talk about a little bit is the, the metabolic syndrome. What can you explain what that, what that is?

Jessie (13:55):

Well, metabolic syndrome can accompany a whole lot of different disorders, um, symptoms. And what I like to focus on really is, uh, diabetes. And pre-diabetes because this is a disease that, uh, just it's, I don't have a good word for it because there's not a sinister enough word that can explain the wreckage and the carnage that diabetes plays in people's lives. And, you know, then people are pre-diabetic and, uh, you know, I know countless people where they say, well, you know, but it's in my family, like, yes, but what people are often unaware of an often not hall is that type two diabetes and pre-diabetes is always so good with type two diabetes, that these things are preventable and they are reversible. And you have some doctors who are diagnosing people with type two diabetes and saying, or pre-diabetes thing, you know, the best we can do is manage it. And what they mean by that is with medication. This is absolute BS. I hope you don't mind me saying BS, Ryan, Harry, because

Terry3 (15:08):

We like it. We like acronyms

Jessie (15:13):

It's. I call these BS narratives and we are subjected to a lot of BS narratives on the idea that you cannot prevent or even reverse type two diabetes, or get out of a pre-diabetic situation without medication is completely and totally false. And you have some people who fit into the camp of, well, if I could just take medication, that means I don't have to change the way I eat. I'll just take that. But, uh, you have other people like myself who think, why in the world would you see if the pharmaceutical company is, um, why would you perpetuate that they're using your body? Um, and if you can not do that, we are a walking chemical factories. Whether we like it or not, whether we know it or not, my dad always said this. If I was growing up, we are a walking chemical factory.

Jessie (16:04):

What we put into our bodies matters not just when it comes to food, but when it comes to medication, sometimes we need the medication. I mean, take a look around with COVID, right. I mean, we're all trying to figure this out, but if you have a bacterial infection, you're going to need some antibiotics. You got to do that. But to prefer medications over just some simple eating tweaks, that's something that makes me very sad, because I know that we are being used as pawns, um, by the pharmaceutical company, then it's that, it's something that we can completely avoid and we can do it without white knuckling it and, and having all of our joy stolen. If people hear me say that and they'll think, Oh yeah, sure. Salad, rabbit food. And that makes them just kind of want to die a little

Terry3 (16:55):

Small death and die,

Jessie (16:58):

But you could do it without all of that. You really can.

Terry3 (17:03):

Great. And no, go ahead. I was going to say, okay, so how do we do that? How do we do that? Jesse? Let me just

Jessie (17:11):

First say that when it comes to prediabetes, I, I, I like to look up the stats, um, you know, newly every so often to see what we're, what we're dealing with. And pre-diabetes, I kind of, I was shocked by the number that I saw. The latest statistics indicate that American that over 34% of Americans have pre-diabetes and that is over a hundred million people. That is just not okay. Um,

Terry3 (17:43):

Did they count as a, as pre-diabetes, where do you have to be? This has to, with the

Jessie (17:50):

Measurement of, uh, sugar in your bloodstream. And so that's something that your doctor would be able to measure and tell you, um, you know, they use a very specific test and, you know, some people who are borderline this, I know that this sounds a little wackadoodle, but this is true. Um, I I've ha I've seen doctors admit this, um, that the pharmaceutical companies, there's a very tight relationship between them and these doctors, the prescribing doctors. So, and I, my, uh, my ex's, uh, brother was a pharmaceutical rep. And he would confirm that what would happen is that when a doctor, they would keep tabs on doctors prescribing their medications. And when a doctor, his numbers started thinking, the rep had to go to that doctor's office and say, Hey, why are you prescribing her meds? So when you're being diagnosed with pre-diabetes or with diabetes, you know, I mean, how do you even know what to trust anymore?

Jessie (18:59):

It's your, if you can't trust your doctor, who can you trust? So any way that the doctor can perform these, these tests and, um, let you know whether, whether you've sort of tipped into a pre-diabetic camp, but to answer Terry's question there, the ways that you can do this is you can do it through, um, losing weight, definitely help there. And there are, uh, four really tried and true ways to lose weight without any exercise, um, and whatever. And, and here's the thing. There are these fad diets, the comrades are, they're also a very complicated diet come around. Um, and you could have some scientific articles that will indicate, okay. Yeah. There's, there's, there's proof showing that this might be helpful, but that's not the important thing. So I read the literature before I went into law, I was, uh, I was actually accepted into a PhD program in sociology, and I had published peer reviewed journal articles.

Jessie (20:05):

So I'm used to looking at the literature. I know how to read the literature. I know whether the methodology is a bunch of crap or whether it is actually decent and solid. Um, so I'm fortunate that I can read this stuff and understand it, but, you know, so some people that you'll see on YouTube or that you'll see on random websites, they'll say, Oh, wow, there's this study. And it shows this so therefore do it. No, that's not how science works. You have to look at the entire body of literature and you have to look at the overall trend. The one-offs don't matter. So there are four tried and true ways to lose weight without exercise. And the thing is it's for any of your listeners, they'll hear these four things. And some of them there'll be some of them they'll be like, huh. And that is what matters, because that visceral reaction that has to do with your personality, people look at the testimonials of these different diets.

Jessie (21:01):

And they'll say, man, I want that. I want that result. I want to feel that way. I want to have, I want to be comfortable in my clothes. I want to be confident, naked, you know, or to be Keaty. I want to be energized to play with my kids, or my grandkids are at work, or I need a level up. I want to start my own business, whatever. So they'll look at these testimonials. They'll want that for their life. And then they will start this diet. Even if unbeknownst to them, it does not fit their personality. Then they'll white, knuckle it until finally they jumped ship and they're like, you know, screw it. And once they have the screwed attitude, it's overwhelming. So before the four methods, one is the one that I hate the most. That's my personality that is counting bros, counting calorie, waned food.

Jessie (21:58):

But you do have some people out there where numbers are their friends. They love it. It brings them a comfort. And so they really enjoy that practice. I am not one of those people. I do love numbers, but not in that way. I don't want to have to worry about it. And desktop professionals, most of us can't be bothered. We have too much property. We don't want to spend extra time or mental energy dealing with this stuff, but that does work. It does work the second way. Uh, and this will maybe, uh, cost up to your listeners to wonder whether what I'm thinking is true, but it is, is a high carb diet, the high carb, low fat. But when we hear carbs, for some reason, cupcakes, the pizzas have brownies. And for some reason, these have been termed carved. This is, this is a myth that I would really like to bust.

Jessie (22:49):

This is not true. What these are is they are simple carbs, highly processed carbs with highly processed fats together. They are together. And that has a very particular hormonal. It causes a very particular hormonal that storing response. But to say that these are carbs, that is a total mis-characterization of what these foods actually are. So a high carb, low fat diet that would involve, um, you know, like, look, look at the Asians that are eating like noodles and rice and vegetables and whatever. And they're, they're fine. You know, like, you know, where they're not fine is where a lot of fast food companies that have been introduced into the region, that's where they're starting to get undefined. Then they're starting to look more and more like us, but in the rural regions, you know, they're, they're doing great, but they're also working really hard. And I'm not talking about service industry, post industrial.

Jessie (23:44):

I'm talking about physical labor. You think about the third way is a low carb diet. Um, and they're the thing that makes me concerned about low carb diets only is that a lot of people dive into it without knowing how they're like, you know, what they're diving into and how to properly dive. So they'll think about this. They'll look at time magazines, old debunked article, the butter is back, um, and they will eat absolute crap. Um, and it's been shown to lead to early death if you don't do it right. Um, you can take 10 years off your life like that. If you do a low carb diet, the wrong way for a prolonged period of time. But if you do a low carb diet and you can't, you can't lose the weight, but I don't want people to go into an early grave skinnier

Terry4 (24:36):

Just so they could fit into the casket.

Jessie (24:39):

Yeah, yeah. Getting your Cassie. I mean, that's not fun. So, but there is a way to reduce your weight on a low carb protocol that also will, um, either not reduce your life or even extend your lifespan. Um, and then the fourth way that you can do it, it's just what I call a mixed medley. So these are people who need to have a lot of flexibility, a lot of balance in their lives. So they're the kinds of people where their plate really is going to be a mix of your macronutrients, your carbs, your proteins, and your, uh,

Terry4 (25:14):

I think that's what I did. That's what I came out as the mixed medley.

Jessie (25:18):

Yeah. Yeah. I saw that. She took my personnel.

Terry4 (25:27):

I want to know what my personality is, man.

Jessie (25:30):

And there are ways to do these things where you can still enjoy, you know, some of your favorite foods. Um, and it's not a matter of, I never tell people that they can't have something. I don't think that that's a good mentality. I don't think that that leads to good behaviors. Um, and it, it's not helpful. It doesn't work. Um, long-term short-term anybody can white knuckle anything long-term, it doesn't work. So I really believe in making things workable for people and meeting people where they currently are right now, instead of forcing them to put the square peg of their food personality, whether they know about it or not into the round hole of a certain diet. No.

Terry4 (26:18):

Yeah. Can you, I was just going to ask you about the, uh, the tests, the tests, the mixed medley. And I think, I, I think, I think that was like 62% on, on my, um, scoring and then right under that with the low carb, I believe so. Yeah. Very interesting. But I mean, if you were to tell me that I couldn't have something, I could do it for a little while and then I'd be like, Oh, watch this, you see this I'm eating. I mean, I'm going to go way overboard just to prove that I can. Yeah.

Jessie (26:52):

Yes. And then I think that that is a, uh, a normal experience. I think a lot of us have experienced that if any of us have been on diets before, I think, I think every single one of us can relate to what you're talking about, Terry.

Terry4 (27:08):

Oh yeah. I mean, look what I have up my sleeve. I got cookies. Yeah. I got them hidden, tucked away.

Jessie (27:17):

Yeah. Cause it, you know, because there's, there's really an all or nothing mentality of that. I think we've kind of been socialized to accept an all or nothing mentality that, you know, like truly serious people are all in, uh, uh, my goodness gracious. And then once you are like, you know, I'm going to cave, but if you're going to cage, you're going to cave all into, you know, because darn it. You're all in you can't tell me what to do. I'm serious about like, screw this. I want you to have this group mentality. It can take what would be, I would, I don't even call it a step back. I call it. It's just part of the process. But you would take something that could be just part of a process. And instead it becomes this enormous setback, this huge psychological and emotional wall that's there.

Jessie (28:12):

Goodness only knows how many months or years it's going to be before you even try anything else. Because what you think is, well, I've tried all this crap before, you know, I've tried it before nothing works. I've tried everything. I've hell. I used to say that too, until I finally decided just to like, you know, dive into the plants myself now I had, I was so determined and I was very fortunate to have the background and research that I have because since June of 2016, when I had that moment, I've probably done a, a little over a thousand hours of, uh, secondary research into the period. You literature, people don't have time to do that. And that's why they go on to some of these very questionable websites, but they have the word health, uh, like ha ha I think I don't want to defame anything, but there, there are some health blank websites that are out there where their information is not, but it's not faith and finds. Maybe half of their information happens to be accurate. And half of it is very misleading and people will look at that and they'll think that that's, they have done the research. It's not good. Um, and so I really, I feel for people and I, I want them to know what the real,

Terry4 (29:34):

What happens after. So the, your, your process is like to have them come to your, and then, um, maybe take, take the personality test or person. What is it? Personality, diet tests. Personality quiz. Yes, yes. Yeah. Okay. And then what happens after that?

Jessie (29:58):

I mean, how so, uh, go ahead. As you saw Terry, when you took the food personality quiz, uh, at the end of it, there's sort of this assessment like, okay, here's where you fall. So in your case, you are a mixed medley, which means you need to have a lot of flexibility in your approach. So what would happen is that now normally, um, I, I have been taking one-on-one coaching clients, but, um, I I've also stopped doing that because I've been neck deep in, in creating a course for people, because basically just for the same reason I had had to have this, uh, this moment, I called a mirror moment where you really have to face yourself and question what you're doing and why you're doing it. And just like how, when I left the law firm, because I really felt like I could help people in a different way.

Jessie (30:49):

Um, and in, in possibly a much more needed ways. And we're talking about over a hundred million people with pre-diabetes. I had to think about what does my one-on-one coaching do? It, does it help people yet that help people, but there are like a hundred million people out there that need help. I can't do it all myself. So I'm creating a course. So what would happen is that with you, Terry, you get your, a big Smedley, you would then go to the mixed medley module. Now the bad thing about creating a course with this whole process is that because I have to be honest, and because there are four try to true ways to lose weight without exercise, scientifically proven that's four times the work for me. So I was really like not a smart business decision, you know, in terms of my own time and efficacy, but that's what needs to happen.

Jessie (31:43):

So I can't, I have to be honest with the process and understand that's the way it is. So if I truly want to help people, I had to do all four. So developing all these modules that will fit your food personality. So Terry, you would be put on the mixed medley, food, personality, um, eating path. And it would, um, explain to you what it means more thoroughly. You get like a little assessment at the end of the food personality quiz, but it would explain more thoroughly like, well, class, like, here's what this means for you. And also here's probably unbeknownst to you where you might be self-sabotaging as a mixed medley person, here's where your pitfalls are. And also here's how to enjoy life while you're still losing weight. Um, and they're also different, uh, like, like bonus add on in the modules that they're all of the course. So absolutely nothing is extra. Once, once people come onto the course, they're given the keys to the entire castle for life forever. Um, there's no like monthly fees, nothing, and you can come back to it as life happens. So there are these different add ons that you can just sort of play with. I'll give you an example. So let's say you wanted to kind of like play with the idea of like alcohol. There's a module called alcohol. Now I like a great glass of wine.

Terry3 (33:14):

When I was at the law firm. I liked myself a nice scotch too, like, Oh yeah, you can be a partner in a locker without us. Right. That's [inaudible].

Jessie (33:29):

But anyway, so it's not to say these little atoms. They're not to say don't have this anymore, right? No, this is up to you, but it's to give you information, like here's something that you need to know about alcohol and how, because we're walking chemical factories.

Terry3 (33:49):

Well, they almost made it all the way through and it's probably a squirrel. I mean, who knows? Who knows? Yeah. Sorry about that.

Jessie (34:11):

Fine. It's fine though. Um, anyway, uh, it's just to play around with things that you might, you know, be able to work into your life or just even little tweaks, like there's a dairy module. It's not to say you have to give up dairy, but it's like, here are some things that dairy does that you may or may not be aware of. You could even tweak or play with the different types of dairy that you have, because the way that dairy is processed in different products can have a different effect on certain people. And it can, again, it's about what fits into their life, their lifestyle and personality. And I don't believe in lifestyle change. I know this is going to be all for like the last, like big, like, what is this gal mean, lifestyle change. This is what, this is the alternative language to diet that we have sort of developed in the weight loss industry.

Jessie (35:02):

But what ends up happening is that people think that they're ready for a lifestyle change. Just like they think they're ready for diet. They end up white, knuckling it through the lifestyle change, just like they, white knuckle is through the diet. Uh, and some people are really able to make the lifestyle changes. Like some people are really able to make it through the diet, but a lot of people, they end up, uh, going away from the lifestyle change because they miss their life. They missed it. Right. So I believe in lifestyle tweaks, I believe in lifestyle tweaks that fit your personality. They're absolutely doable. There are tons of different options. And, um, yeah, I believe in meeting people where they're at and, and they can lose weight in a way that makes sense for their reins and their preferences in their life.

Roy (35:50):

That's interesting. So, um, now Terry is the mixed medley. Do, does, will that change through out your life or throughout your experiences or if, if she had taken it 20 years ago, was she still been the same thing?

Jessie (36:05):

That is a great question. I am so glad that you asked. So the answer, uh, if there are any lawyers, those will be like, everybody's favorite answer as a lawyer is it depends. It really does, but your food preferences, habits, um, and fruit personality that can change. One thing that I read that was absolutely crucial for me to include in my course, uh, is that I want it to be something the reason why it's important, how lifetime act does it because life happens. Like you have to take care of a parent. You have, you, you have a kid, you know, you get injured, you know, goodness forbid, but you know, you, what if something happens to you, whatever, um, or COVID-19 happens in the post two months, we're all like numbing out on flatbread and why like, why it happens, you need, you need a place to call home. So you, whenever you're like totally going to go back home. And so this is a place where you can go back home and you can always start over by you just retake the food personality quiz, and you might end up on the same path, but you might end up on a different path, but if you do it's okay, then we just start you off on that eating path. And you go on your journey, you hit your goals and you know, everybody's supportive of one another.

Roy (37:34):

Okay. Interesting. Okay. And, uh, so like the there's the alcohol and the dairy module, uh, how many other modules are there that will, that will go with that?

Jessie (37:45):

Oh gosh, there are so many, so many. Can you please give us the exact amount? So Betty, you know, I haven't even, I haven't even finished creating all of them, but it's, I mean, we're talking about at least a dozen and these are just like, cause they're options. People need to know that people need to know that there is more than one way to lose weight right there without exercise, you know? And, and I'm not poo-pooing exercise. Exercise is great, but if you don't have time for it, especially not right now in your life or whatever, or you just don't have the mental energy or whatever right now, hope is not lost. You can still do it. It is tried and true. Um, and so it, yeah, there are a lot there's, you know, sugar and fruit toes, there are a lot, there are lots of different and you don't have to give up any of it.

Jessie (38:39):

Right. You just learn a little bit about it. You can tweak as you need. And, um, group coaching calls, group coaching calls are really key because if the way to have a community, the introverts don't have the talk. They can just listen. They can submit questions beforehand and get, still get their questions answered, uh, answered the, the extroverts. They, you know, they're happy to take it over. Yeah. So it's a way to be, and to know you're not alone, there's so much shame attached with you don't need like wanting or needing to lose some weight. I mean, I even try to say, I take people, I take death job professionals from fluffy to fit because it's fluffy. I feel like it's a kind word, a very sweep. I just see a little Peter cottontail and he fluffy. Yeah. Yeah. You know, because no matter what stage we're at, we're all valuable. We are all worthy. We are all, we are all worthy of love and lovable and wonderful people we already are. It's just that no matter who you are and where you're at, nobody can tell you, be confident. You look XYZ amazing. Only, you know, only, you know, what that looks like on you. Yeah. Um, so anyway, yeah, that's right.

Roy (40:00):

Yeah. And that's why, uh, you know, the community, uh, there's so many people out there that are hurting and you know, it's like, I, I have a great partner in Terry. That's very supportive whether I want to eat bad. Good. You know,

Jessie (40:14):

I'm horrible. I'll go either way, any way you want ice cream. Okay.

Roy (40:20):

You know, she is, uh, worked very hard, you know, with cooking and we've even started doing a lot of cooking together, but that's exactly why we started. This was not only to help people show people that you're not alone in this, but also to be a little vulnerable in the fact that no matter how good you do at anything, you're always going to fall off, but you know what, it's life you got just, uh, have your mistake, admit it, pick it up and start moving on. Again. We can't, you know, you can sit around and beat yourself up, but that's going to make, you want to eat more Ben and Jerry's and maybe have more of those alcoholic beverages and what you really should

Jessie (40:59):

That's right. Well, that's true. But you know, also if, if you don't mind me being so being so bold, Roy, um, you know, it's, I would argue that, that it's not even about being bad. I would try to even take that idea of, like, I even tried to take the idea of cheating, the idea of being bad, the idea of any sort of award that has, uh, a judgment that's attached to it, even if subconsciously. Yeah. And instead if you make it part of the process, you're not quote unquote being that you're just, that's just of the process. Right. Right. You know, so you're not abandoning a diet. You're not like going away from a program or whatever, if your program involves that and include that. Yeah, exactly.

Roy (41:49):

No, that's exactly right. And, you know, we need, it's like some other things that we've talked about and I've had some in another pot business podcast is, you know, we have to celebrate those victories and try to, uh, not dwell on things that we wished wouldn't have happened, but like you said, incorporated into it, it's just part of the process. So definitely understandable

Jessie (42:11):

And hopefully learn from it. And there are ways to do it that, you know, if you want your ice cream or whatever it is, there are ways to do that. That will have, you know, that will still maximize your enjoyment and minimize any sort of negative impact. I mean, even, you know, if like, if it's really the first three bites that trigger the, the pleasure reward system in our brain, it's those first three bites, but we're served, you know, a container that's like humongous, and then we just finish it because that also we've all had taught finish what's on your plate. [inaudible] yeah. Every one of us in bed, you know, like sending this blaze. Yeah. Yeah. But there are little things, you know, that where you could learn exactly how to enjoy these things. It's a matter of, you know, like pacing and, you know, the, that mountain and timing. And there, there are ways to learn all kinds of these things so that you can integrate your favorite, that you're like, you don't have to say goodbye to like your favorite friends. It doesn't have to happen.

Roy (43:24):

Yeah. And it's difficult, you know, that's important because, um, we can't always stay within our little self-contained bubble. We have to get out in the world. And, um, you know, that's one thing that we miss a little bit is, you know, kind of going out and doing that little celebration. So I'm all for figuring out a way that we can incorporate that into life. For sure.

Jessie (43:46):

Sure. Yeah. So a wedding, you want to have the cake

Roy (43:49):

Exactly. You want cake. And I think that, uh, uh, you know, that group, uh, the group, uh, counseling or mentorship group. Yeah. Whatever, you know, where you can get together, everybody and talk about that. That's another important part is being able to say, you know, here's some challenges I ran up against and how do we handle it? You know? And like the eaten two or three bites of something, uh, a lot of times that's satisfying and you can move on after that. You don't have to eat the whole thing.

Jessie (44:22):

Yeah. Some here, and some people have to it's all on there. It depends on your personality. And, uh, you know, so that's, I think that it's lovely if people could have that three bites and like, and where they're still some remainder and they can put it away if that's in their personality, good on them. But if that's not in your personality, there is still a way there is. I swear everything really like that's like, your personality is so important. That is why it is the absolute cornerstone of everything that I do it because it's not going to work otherwise at long-term it won't. And I want people to love themselves through the process. Yeah.

Roy (45:01):

So, uh, th the one more question for you and, um, is th the food personality, is that something that, uh, you know, because you said it changes and we may change through time, change the tastes, but are these things that we learn as an adolescent, as a young adult, is that the environment that we're in the, uh, you know, the situation in which we're in today, I guess really what shapes that,

Jessie (45:28):

Everything that you just mentioned? I mean, there are some people, everybody, everybody is that, you know, I know we kind of, you know, like to make fun of certain people, I call it, you know, calling them snowflake though, such and such snowflake, but we all really are no flake, all of that. And, you know, some of us face really serious trauma is very young children and when that's happening and if that's, if that is, um, impacting, uh, any sort of like eating disorder, emotional eating, I will actually refer that out. I will refer that out to an expert who deals with that kind of trauma, because, you know, even as a lawyer, you have to know that if you are working relearn your, you shouldn't be handling divorces. You know, I'm a weight loss coach. And I have a lot of science and a lot of experience with food personalities, um, in my brain.

Jessie (46:24):

But somebody who did the deal with somebody, who's a having disordered eating problem, that is a very, very particular issue. And that has to be resolved first. But, you know, as far as like your general food personality, that's not related to trauma. This could be as simple as, from the time that we're young being told to finish our plate. Um, two things that we see in movies, like, you know, a good people finish their plate versus no, like ungrateful, you know, spoiled children don't, or it can be, you know, it could have to do with scarcity, especially if you grow, if you grew up for you could be in your plate. Not because you're told that, but because that's all you're going to get for a while. Um, it could be adolescence. It could be hormones while we were at while we were teenagers, it could be as adults. It could be COVID for, all I know is being like, okay, now you're stuck at home and you're eating the things you used to doing, but you're on the sofa, 24 seven, there are so many things that could influence this person.

Roy (47:21):

It's funny, you mentioned the scarcity because I, uh, I grew up with a guy or knew him as a young adult that, um, they food scarcity, when he was growing up, they ate a lot of beans and a lot of stuff that they came out of their garden. And he said, when he was a teenager, he vowed, he said, I will never eat another meal that does not have a meat. And so that was one of their big things is that, uh, every meal, his wife, you know, there were some kind of meat, steak, chicken, whatever, but, uh, so definitely, you know, shaped him for sure.

Jessie (48:00):

Yeah, yeah. Yeah. That's a big deal.

Roy (48:04):

I see. Thank you so much for taking time out of your day. We appreciate this information a lot. And, uh, before I ask you to kind of give your commercial, so what is a tool that you use either, uh, in your business life, in your personal life, a tool, a habit, a ritual, something that you do every day that you couldn't do without?

Jessie (48:28):

Well, anybody who knows me knows, uh, I know I, I mentioned my, my little rescue animal before, but I love these babies so much. And, um, you know, every morning they come and they find me, um, after my husband's an early riser than I am. And once he left, I get all four of them make their way to me. And there were all cuddling and there is something so special about it that just, I don't know the love of these rescue animals. I just, I don't think I could do without it. I really don't. They, they bring me a richness in my life that is really irreplaceable. I love that.

Roy (49:15):

Well, we have a snuggler and then she turns to the devil, she will set up and just give you the death stares. Like I am so hung, you know, I know she's thinking I'm so hungry. You just need to get up. Yeah,

Jessie (49:27):

Exactly. When it's time to go out. Exactly. When it's time to eat. Yeah,

Roy (49:30):

Exactly. And that's why she's getting so restless right. This minute, because the minute the, you know, it's five o'clock here. The minute that clock chimes five is like, where is my bowl of food at? Yeah. Well, if you don't mind tell everybody how they can reach out and get in touch with you. And do you have kind of an ETA on rolling out the, uh, the, uh, the,

Jessie (49:56):

The core courses? Uh, yes. So my, the, my course that I am, um, developing, it's called the health box blueprint. And, uh, that rolled out on January 8th. I'm taking pre-orders at like, as you want me to just count, um, for the whole month of November, um, and it, on my website, you can find it, uh, just, just these eyelea.com. Um, my YouTube channel is help off. If you just look up how far you'll be able to see it. And I usually have the, the link to my website underneath my videos, the most recent one.

Roy (50:36):

Okay. Yeah. And we'll be sure and put all of your, uh, links and, uh, not only to your site, but to the YouTube, into the show notes and to our webpage as well. Oh,

Jessie (50:47):

This has been so much fun.

Roy (50:49):

It has. It's been a pleasure speaking with you. Thank you so much.

Terry4 (50:53):

Thank you so much. What a great perspective and learning about the personality. Oh my gosh. Who knew? You know, it sounds simple, but it's not, you know, it sounds sad, but it's not, there's a lot of research that goes in behind there. Yeah. A lot of reasons. Oh my gosh. Yeah. Made me tired.

Jessie (51:13):

Yeah. Well, it's been a pleasure. Thank you both.

Roy (51:19):

Yeah, I'm right. To all our listeners, you can find us at www dot feeding, fatty.com also on iTunes, Stitcher, Google play, and Spotify. Be sure and share this awesome episode. So all of your friends can hear Jesse as well. Uh, we look forward to talking with you. Uh, we're also Facebook, Twitter, and Instagram too. All right. Till next time. I'm Roy

Terry4 (51:44):

I'm Terry.

Develop A Positive Mindset For Success with Colleen Elaine, Bd Cert Hyp. ACT

Colleen Elaine helps exhausted entrepreneurs unravel the self-betrayal that often shows up as self-sabotage so that they can claim their power and live life fully on their own terms. Board Certified Hypnotherapist and Reiki Level II Practitioner, Colleen merges her expert skills and intuitive abilities as she guides and compassionately supports clients using the powerful Rapid Transformational Therapy (RTT) processes to excavate the root cause of their issue. By tapping into the subconscious mind to uncover the 'when' and 'why' behind the limiting belief, clients are then able to understand, release and transform it. Colleen is an Expert Instructor for Inspired Living University TM, bestselling coauthor and contributor to Aspire Magazine. Learn more at www.ColleenElaine.com

Colleen lives in Florida with her husband and teenage daughter and they are blessed to also have their two adult sons and their families within close proximity. When she is not working with clients, she enjoys spending quality time with her family by sharing laughs and healthy meals together, getting outdoors and enjoying nature or reading up on anything related to her passions of personal development, health and mindset.

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https://www.colleenelaine.com

https://www.facebook.com/britelifetransformations

https://www.instagram.com/colleenelaine_hypnotist

https://www.twitter.com/cemillett

https://www.linkedin.com/in/colleen-millett/

www.feedingfatty.com

Full Transcript Below

Roy (00:02):

Hello, and welcome to another episode of Feeding Fatty podcast. I'm Roy.

Terry:

I'm Terry.

Roy:

So as you know, this is chronicling mine and Terry's journey. Basically, it's my journey with Terry helping me along with my weight diet exercise. You know, we take a balanced approach. We don't want to be gimmicky or have any overnight fixes. We're going to take a long term approach, but we are fortunate enough to have guests every now and then. And today we have Colleen Elaine.

Terry (00:36):

Colleen Elaine is an entrepreneur, a bestselling author and an advocate for all things related to personal development and self-love. She's going to talk to us today about the mental health mindset and personal development as an overall issue and different ways that we can get into the right mindset.

Roy (01:06):

Well, you know, we we've talked before on the show that I kind of liken it to golf…the toughest six inches on a golf course are the six inches between your ears. So you'll hear that repeated often, because I think in our personal journey with our weight, diabetes, high blood pressure and exercise that it's just as important if not more important because we've got to get it right in our mind to be on the ride.

Roy (01:36):

Right. And you need to be open, open to it. And there are a bunch of different things that can get in the way, you know, anxiety, depression, emotional blocks, your confidence, stress levels, but I'm going to allow Colleen Elaine to talk more about that. Colleen, can you tell us a little bit about yourself?

Colleen:

Sure. Well, first of all, thank you for having me on your show today. I really appreciate the opportunity. So I'll tell you a little bit about how I got to where I am today. So I grew up in a family and I heard a lot of negative messages as a kid. My father was a very depressed person and I only recall maybe a handful of situations where he, I ever felt like he was happy. So he was very depressed and my mom worked a lot to stay away because of the fact that she didn't want to have to deal with the depression.

Collen (02:32):

And they were forward with the kids. I'm the second of four, but the oldest girl. So there was a lot of pressure on me to do things around the house and to cook meals by the time I was 12 years old. So I developed the, I guess, the mindset that I needed to do things for everybody else. And I needed to, I guess, be that barrier for my younger siblings when my dad was having maybe a rage or something because he had a problem with alcohol as well. So you were a mother and he kind of exactly. Yes, I was a mother to my two younger sisters and my brother was just a year older and we got along great, he and I, but there was also a double standard in our family.

Collen (03:24):

So what was good for my brother was not necessarily good for us. And some of the negative messages that I received as a kid as a girl, I like to brush my hair. And so my father would say to me, oh, stop primping. You know one day, you're going to attract negative action, negativity to yourself because that's just not the right thing to do. You don't need to be vain. And some of the some of the other things my dad loved…Jeopardy. He was a very, very intelligent person. And so if we didn't know the answer to a specific question that he would ask us, he would say, you don't know that answer? Well, what are they teaching you in school? So there were all these messages that you're not smart enough.

Collen (04:08):

You're not good enough. Exactly. But nobody ever taught me that I had the ability to say no to thoughts, that I could say no, I don't accept that thought or no, I'm not buying that or no, I'm not going to let that in. So it wasn't until gosh, probably in my late twenties that I realized that I had that ability. I kind of let things roll off my back like a duck let the water roll off his back in my earlier years, probably in my teen years. But then I had an incident when I was 17. I was drugged and sexually assaulted. So that was kind of the start of myself turning inwards towards self-development because I never spoke of it to anybody. I never told my parents. And so for 28 years I stuck that down, you know stuff every, every emotion down.

Collen (05:08):

And so it was something that I had to personally deal with myself until the day my father passed. Yeah, yeah to let that fester for so long. And that's why I do what I do is because mental health is so important. Nobody should have to suffer in silence, particularly when something like that happens. But I grew up with the stigma that if a woman was sexually assaulted, it was her fault. That that was the message I received as a kid. So when that happened to me, I couldn't, there was no way I could tell my parents because my dad would have said it was my fault and I didn't want to bear that burden. So I just shoved it down and forgot about it. Well, 28 years later, you know, when you suppress emotions for too long, they have to come up there.

Collen (05:58):

You're just a pressure cooker and there's got to be a release. So when that started to come up for me, um, I actually took some college courses. I took a public speaking class and I took a psychology course. And so I really got involved into, um, the mental realm. And I read some books by Joe Dispenza. And I studied some of the things from Bruce Lipton and also some things about brain injuries and through all of that, I was able to release all those emotions that I had trapped for so long. And then around the time, I think it was back in 2009, my father passed. And so the day after my father passed, I actually told my mother what had happened to me so many years before that. And I told her why I had never mentioned it to them before, because I felt like my dad would have blamed me for it. And she said to the contrary, no, he wouldn't have blamed you. He would have supported you. But nonetheless I was able to finally express what had happened to me and again, start my healing journey. And so also for 35 years, I was a real estate appraiser. That's what my dad did. And I kind of fell into the profession right out of high school. So it had occurred to me when my father passed as well, that I had been living my life based on other people's expectations.

Collen (07:25):

And I no longer wanted to do that. You know, something inside of me said no, there's so much more, there's other things you need to be doing. And so I took my passion of personal development and also learning to love myself. And I decided, well, you know, I want to get into helping people. So I did some life coaching for a couple of years. And then I got into the hypnotherapy, which has done a tremendous amount of good for myself and for my clients, because what happens in hypnotherapy is you're actually going back to the root cause of when something occurred for you. So in being able to do that for myself, I was able to heal parts of me that I didn't even know, you know, was causing self-sabotage in my life, so much of that. Yes, yes, yes. And so, and that's what happens when we have a traumatic issue, when we're a kid and I mean, a traumatic issue can be something as simple as falling and having other kids laugh at you, you know? And in that moment, you, you make a decision that, Oh my gosh, I'm clumsy. I can never let that happen to me again.

Roy (08:30):

Right. It's funny that I'm speaking of that, how those little memories like that. I know that there are the big tragic ones do for sure. But there are those little memories from your childhood where you did something wrong, or you said something wrong, you felt a little embarrassed. And even at my age, those, sometimes those things just kind of rush over you. And yet you're like, why am I still thinking about what I did, you know, I did something I did something 50 years ago. Yeah that was a little bit embarrassing. Or you felt embarrassed anyway. And now it's like, why am I still carrying that with me? I's very strange.

Collen (09:14):

Right. And a lot of times it's not even the embarrassment, but somebody has shamed you for it. And so you feel like you're, you're wrong, you know, you didn't just do something bad, but you're wrong as a person. Right. And a lot of times we don't even know that that's the trigger that's happening because we don't, we may not be able to recall that memory. So you're lucky if you are recalling memories and you know what's triggering it. Right.

Roy (09:40):

Right. Well, and even in this weight challenge we talked a little bit before we went on the air about this last week we had a struggle. Terry was out of pocket and wasn't here. And so I fell back to some old ways. And part of that I think is that narrative is that, well, you know what, I'm already overweight. So is another taco or some fries from the Chick-Fil-A is that really going to hurt? I mean, what's the big deal. And I think an isolated incident of that is one thing. But when we repeat that, then all of a sudden that's where it becomes very bad for us, but it's that negative reinforcement that we seem to give ourselves on a lot of aspects of life.

Collen (10:34):

Right. And that's just it, because you can fall into that negative thought loop of berating yourself for having that extra taco. And if that turns into that thought loop where you're just being negative and saying in the next day, okay, well I did that yesterday, so now I've completely fallen off my eating plan. So I'm going to just eat this instead of my healthy food. So that's when it becomes a problem, when it develops into that negative habit or pattern and you've got to be able to have compassion for yourself, you know, and always stop and think, okay, what is it that I'm feeling right now? Because a lot of times we're stuck in our head and we're thinking one thing, but we forget to check in with our body to see, okay, what is it that I'm feeling? Why am I reaching for this particular food that is harming your body. Will you use that for instance, that it's harming your body? So why am I reaching for this particular food? What emotion am I feeling right. And what could I do instead of that?

Roy (11:38):

Yeah. You know, we had a little bit of that this morning. We, we got up and had a very healthy breakfast. So in between taping some of the shows, we had a break and Terry said, are you hungry? And I said, Oh yeah, yeah, I'm starving. And then I thought for a minute, and I said what, I'm really not. I just want something, but my stomach was full. It wasn't a hunger, but the older me would have gone ahead and charged ahead and got something to eat and ate and not taken that extra second just to kind of listen to my body to see, am I really hungry or what's driving that feeling.

Collen (12:17):

Exactly. And then saying those words, I'm starving. So maybe just changing the vocabulary because then you realize in that moment, well, I'm not really starving. So yeah. You're tricking your mind by changing your vocabulary, because it all revolves around making what's familiar, you know, changing that and making it unfamiliar. So you using different words and then changing the habit or the pattern, you know, breaking free from that and doing something that you might not normally do. So if you wanted to reach for that snack, knowing you're not really hungry right now, then maybe go outside and take a 10 minute walk or something instead.

Roy (12:55):

Yeah. And that is, yeah, that's great advice. There I go try to do that more and more lately is, um, you know, instead of reaching for the food is just go out, take a walk. We don't even go for a long, if we just go down to the end of our little street, you know, it's about a little five minute trip, but clears my head gets me off of that thinking, and then I can kind of get back to what I was doing

Collen (13:18):

Exactly. Because a lot of times it's more of a mental strain. That's triggering that, that need to want to go and have a snack or something.

Roy (13:27):

Right. And I guess growing up, my life was based all around food. It's

oh, you had a bad day. Well, dang, let's go get something, let's go get an ice cream that'll make you feel better. Or, Oh my gosh, that, that good thing happened to you. Let's go celebrate, let's go out and eat. Or, you know, the family gatherings, family, church, everything revolved around food. It seems like

Collen (13:53):

Yes. And still does. I mean, all over the place, we were the same way. We just always want to eat, always want ice cream, always wanting dessert. Oh, wait, we're going to bake. Okay. We're going to, I mean, just food, food, food, the messages. Yeah. They definitely are. And that's what I've found a lot when I, when I'm working with people that in fact, I had a client recently that came to me, he had a sugar addiction. And so what we discovered in his regression was that sugar and sweets were a comfort food and a caring His mom would make baked goods whenever he hurt himself or was feeling bad about something so that was what he used for comfort. So now, you know, in his work life where he was feeling stressed, he was always going to the vending machine, looking for a sweet. Right. Because he needed that care and that comfort that he was missing.

Roy (14:53):

Yeah. And excuse me, I noticed, the last, I don't know, five, six, eight years I got in a very bad habit of, I guess, fighting sleep. You know, I kind of felt like a toddler, you know it'd be eight or nine o'clock at night and. I'd be getting a little sleepy. Instead of just laying down and going to sleep well, I would, I'd never kept, I don't keep snacks in the house, but I would definitely get in a car at nine o'clock at night and drive up to the little local convenience store and load up on something sweet, something salty, maybe a cold drink to wash it down and eat at 10 o'clock at night. And then but what I noticed is I needed, I got in a habit of needing that full feeling in order to believe I could lay down and sleep and yeah. And since we've been eating right, it's like trying to fight that at night saying like, number one, when I feel tired, I need to go lay down because my body's telling me it's time to sleep. But the other thing too is I don't have to be stuffed like a sausage to go in there and go to sleep. I can sleep better, restfully and wake up feeling much better when I don't do that.

Collen (16:16):

Exactly. And yeah. And the fact that you're noticing that and having that awareness is, you know, is crucial. That's the beginning of it, you know, becoming aware and knowing and if you go to sleep, right before you go to sleep, if you have a glass of water, maybe that helps give you that full feeling. Right. Because sometimes our bodies are telling us that they're hungry, but in essence, it's really thirsty. Right.

Roy (16:40):

So if you can shed a little bit of light. You know, I feel like I've had a lot of successes in my life as an athlete as younger, you know, had a lot of big plays, a lot of wins, a lot of this and that. So why do we, as humans tend to always dredge up the negative or let that negative narrative hang around with us, instead of being able to tell ourself that positive.

Collen (17:10):

That is a great question. And I am very familiar with that because I did that most of my life. Yes. For sure. Yeah. Yeah. We have. And I think that, you know, just based on what's going on in the world today, if you notice everyone is talking about negativity and so it's, yeah, it's all around us. So we're inundated with that. And I think we're taught from a young age to focus on what's negative rather than what's positive. And so our minds are kind of programmed in that way. And that's where we need to turn things around now and focus on the positive what's working in my life and what's good in my life and how, you know, coming from an attitude of gratitude, no matter what's going on around us. And that's all, yeah, that's all part of that awareness becoming aware that, okay, yes, this is happening in my life. But if I think about a time, you know, when I was younger, when I was really happy, so bring those old memories to the forefront, to help you focus on what's positive in your life and how you got to where you are, because, you know, if your life was complete, you know, all negative, you wouldn't be where you are today. So you definitely had some positive things that have brought you to this great place where you are today.

Roy (18:29):

And when I get that when it's events that are happening in front of us, like I don't know, we'll be driving down the road and somebody cuts you off. And instead of hollering at them I'll tell Terry, you know what, this is a great time that we don't waste our energy on this negative aspect. We're not going to change that event, that guy, whatever, but we need to focus on our cause. Don't take our mind off of our goal and where we need to be. I get that.

Terry (19:04):

Don't flip them off. Is that what you're saying? Come on. You're so positive about that.

Roy (19:11):

Well, I lived in Boston for a while and I used to take the train into town and a guy asked me like, don't you drive? And I'm like, well, I've never figured out how to drive in Boston because I can't honk the horn, flip people off and still steer the car all at the same time. So, but I get it when it's events like that. But I guess when things are quiet and you're sitting here by yourself and ,like we were saying ,those old memories kind of creep in it's a lot harder to turn them off and to, I don't know, self-talk and turn yourself around. I've gotten where I'm getting better at it, but it's still a struggle. I mean, are there any tips that you have that you can share with us on when that negative thought creeps in? How can we turn that around?

Collen (20:04):

Okay. Yeah so when those negative thoughts from the past are creeping in, we have to stop and just take a pause and remember that everything that is from the past, that's trying to creep in that may be negative is just that it's in the past. So we have to kind of center ourselves and get present with where we are today. Because if we focus on those past memories, we're giving our power away and our energy, you know, like you mentioned before, while you talked about energy, we are energy. So when we are focusing on the past and the negativity, we're giving our power back to the past and we can't be in the present moment and we can't move forward into the future. So being able, just observe and recognize that your letting your mind go back to the past. That's number one, number two would be to take a couple of deep breaths. I would suggest at least four deep breaths because of that. What that is going to do is get you centered and into the moment. And once you do that, then you can call in a more positive message, or you can use your senses in the moment to help you become even more present by observing something with your eyes or smelling something or hearing something or using all of your senses to again, keep you in that present moment so that you stay away from the past and the negativity.

Roy (21:29):

Okay. That's great advice. And, and this maybe way far out there, but you know, when we talk about the past it's just, I find it bizarre that it's not like yesterday or last week, and I'll bring this up because I was just thinking about this the other day. It was a play a play on a baseball field when I was maybe 10, 12, I mean like way, way back there. And it's like, why would number one? Where did that even come from? Why would I even give that any thought? But it's like, so, so far in the past that it's, I don't know. It's sometimes it's kind of bizarre. Yeah, yeah,

Collen (22:11):

Yeah. Something must have triggered it in the present. So what happens during that play? How are you feeling when that play went on?

Roy (22:19):

Oh, I was just like, you know, I could have done this better. I should have done this. You know, I just, it was just a mistake making a throw to the wrong base and not throwing it to the right base. And I don't even remember, did we win the game or not? I don't even know if it was a crucial pivotal point in it. It was just that it's just kind of weird just sitting around how something like that will just flash up. But now if you asked me what I had for breakfast last Tuesday morning, I couldn't even tell you about that.

Collen (22:50):

Right. So obviously that memory is bothering you. And so that is probably coming into play somewhere in your current life, as some form of, you know, possible self-sabotage where you're recasting. Okay. Well, you know, why didn't I make this play or that play, right. So you've got to kind of take a look at that and then think about where in your current life you might be experiencing that same questioning of yourself.

Roy (23:15):

Okay. Yeah. And the other thing growing up and I'm not sure if this is related, but just thinking back, growing up on usually nights that I had a game, whether it was football, baseball, whatever, or even as an adult, as a young adult, I played on some adult softball teams. I would have very active dreams and not very good sleep on some of those nights, you know? And it was always like weird, like the coach was trying to put you into the game and you couldn't find your glove or you couldn't find your helmet in the bathroom. Yeah. It's just kind of offbeat stuff like that, but it was very present enough in my mind that you kind of shake yourself awake and have to take a few minutes to realize that it was just a dream.

Collen (24:10):

Right. And that kinda sounds like maybe a feeling of being unprepared for what's coming. Okay. Yeah. So in that case, if you're feeling unprepared, then a question you might want to ask yourself is okay with this feeling of being unprepared, what can I do to make myself better feel prepared to what I'm going into?

Roy (24:32):

Okay. That's good. Well, and I guess then we can kind of relate that to the throw in the baseball play, thrown to the wrong base. I guess that is mainly question in current decisions maybe we feel like we should have made another decision or we're questioning a decision that's coming up.

Collen (24:53):

Yeah. Possibly very possibly, because all those things a lot of times we use metaphors to bring us into what's currently going on, especially in the dream state. So that's definitely a metaphor, like I was saying feeling unprepared the way you described it to me. That was the word that showed up. So definitely it's a metaphor for something that's currently going on. So you have to take a little bit of time to explore that and just kind of ask yourself questions throughout your day.

Roy (25:28):

Okay. Did you have a question?

Terry (25:32):

So how, how can we, um, get in a better mindset as far as sorry, I didn't mean to scream as far as being able to stay on task with our nutrition and fitness and how can we help do that just by being more present with everything. I know there's, there are many aspects of it, but in a nutshell.

Colleen:

Great question, Terry. Being present is definitely one. You know, the number one thing you can do is be present in the moment. The second thing I would say is to, to plan ahead if you know that you're going to have a particularly busy week with work or with family or anything else, then you want to be able to plan your meals ahead. And if you know that say on Sunday afternoon, you've got a three hour block where you have some time, you might want to do something like a baked chicken or a roast where you can take that one meal that you made and break it down into two or three different meals throughout the week where it's going to save you time and effort in those days where you have a lot on your plate with work and whatnot.

Collen (26:48):

Sure. So you definitely want to be able to plan ahead because eating healthy definitely takes time but it's well worth the effort and building that foundation of planning ahead, and then also being a support system for each other, because there's going to be days where Terry, when you just feel like I think we should just pick up something for dinner. And so Roy, you're going to have to be the stronger one and say, no, I, I think we've got this. I think we can spend 30 minutes in the kitchen and, and knock out a great meal and vice versa. There's going to be times where you need a little bit of support and then Terry's going to be there for you to cheer you on. And then you both win by making the healthier meal. And it doesn't quite work like that. And we're both like, Hey, let's go get some to eat. All right. Whoever said it first is the one who is failing, but no we're going along with it. Cause that's kind of what we've been doing.

Roy (27:43):

Yeah. It's tough. I mean, it's tough to stand up and we are good for each other because we do help and we are support. But on the other side of that is sometimes when we both get in that bad place at the same time, we are like a codependent, I guess

Collen (28:00):

She's taken. Yes. That definitely happens. You know? But that's where the planning comes in. If you have the plan post it on your refrigerator, Hey, this is the plan and we're sticking with the plan.

Roy (28:13):

Well, and let's talk about, I guess maybe for a lack of a better term training our minds to think positive. And when we hit the floor in the morning, we need to try to be positive. Like I've got a schedule, I've got a calendar, these are things I'm going to accomplish. And my downfall is not setting the bar high enough. Usually I try to way overdo it and get myself in trouble. Cause I've just over committed. So I try to manage that level, but I have a priest I'll give a shout out to Father Darrell. He once told me that, our mind is like a grinder and it's grinding all the time, but we make the decision of what it's going to grind. And basically we make a conscious decision. Are we gonna run negative thoughts through our mind today? Are we gonna run positive thoughts? So, what are some tricks or tips or how can we train ourselves to when we hit the floor, not only how do we start out thinking positive thoughts, but the next thing is if we get tripped up early in the morning, not let that just totally wreck the whole entire day going forward.

Collen (29:37):

Exactly. So what I like to do is when I wake up the morning, the first thing I do before I even get out of bed is I set an intention for my day. And if I know I have a particularly heavy schedule, I set the intention that everything is going to flow with ease and grace. I'm going to get it all done. You know, if anything pops up out of the ordinary, I'm just going to take a breath take a few breaths and let it be what it is and move on and just get things done. Another thing I like to do is I like to put reminders in my phone to go off at a particular time where I know might be a trigger for snack time, or if I know I'm going to be driving or something like that and might get triggered by traffic or whatnot.

Collen (30:26):

So I set a reminder in my phone to go off with some kind of positive message, a positive affirmation, it's going to remind me to be calm, to stay present, or, let things go and, and also checking in with your body throughout the day making sure that you're drinking enough water not putting off going to the bathroom, if you have a particularly busy schedule. So self-care is extremely important, taking care of your physical needs, your mental needs, your emotional needs throughout your day. So trying not to over plan, but you have little 30 minute or even 15 minute windows throughout your day where you can just stop and check in with yourself, with your body and what you need.

Roy (31:14):

Okay. Yeah. And on a previous episode we had talked about gratitude and being thankful just like for exercising, being instead of thinking, Oh my God, I've got to go exercise. Think about, Hey, you know what, I'm lucky I've got my faculties. I can go exercise and try to try to flip that switch. And I get to do it instead. Exactly, exactly. And again, it's like, everything seems to be interrelated when you are trying to get in touch with the universe and you're listening. But we talked about an author that I like, his name is Ryan Holiday and he talks about the stoic and daily stoic and has a lot of good reminders. But the other thing that he put out, it was a coin that I carry around that says the obstacle is the way and what I try to use this thing as.

Roy (32:15):

So I want my day to be perfect. I want to wake up, I want it to go smooth. I want it to go the way I want it to go. I don't want any bumps. And sometimes detours can throw me out of whack. I get upset. I have to stop and take a few minutes because now it's wrecked my hope. You know, I'm usually on such a tight calendar that now it's wrecked my entire schedule. So I really have to do a lot of shuffling. And I'm trying to retool my thoughts about what obstacles are there to be solved. That's what makes us successful. Because if nobody ever ran into any obstacles, then life would be very easy and we would all be successful. But that obstacle overcoming it is I think that's where our successes live at.

Roy (33:06):

And so trying to re embrace is that, you know what, I have the tools to solve most, any problem that comes at me every day. And if I don't have the tools personally I've got Terry to rely on and I've got other networks of personal and business acquaintances that I can reach out to. I've got YouTube, I've got Google to reach out and try to solve this problem. But I think I'm out, I may be the only one, but it's like, we shouldn't take an obstacle to our day as crushing and as maybe just as hard as I do, maybe that's being spoiled.

Collen (33:46):

Yeah. And I think that that coin is a great anchor for you. If that's something that you carry around with you, then once yeah. Once an obstacle presents itself, then what you need to do is you need to put that coin in your hand and just press your thumb and index finger together on that coin and say, okay, what is the gift in this obstacle, right? What is this here to teach me? So use that coin as your anchor point to stop and then just question yourself, because then again, that's going to put you in the present where you can better meet that obstacle, because normally what happens is when an obstacle presents itself, we're triggered and our brain is going to the past where something happened. And that's why when that obstacle presents itself we're out of that moment. And we can't solve the moment from what happened to us in the past. So we have to get present and that coin is going to be your anchor to keep you present. So you can move through that obstacle quickly and easily.

Roy (34:47):

Yeah. And I think it's just so important for us to try to take responsibility, take control of our thoughts and be mindful of those negatives and the bad is going to creep in. Sure, I don't think we can ever get away from it, but I think it's recognizing it as soon as possible. And then taking that action to get back on a positive track.

Collen (35:12):

Exactly. Yeah. Getting present and then using your presence to make the best decisions moment by moment.

Roy (35:20):

Yeah. Well, Colleen, we certainly have appreciated talking to you. We appreciate you taking time out of your day to speak with us about this. If you don't mind, can you tell us either one tool or one ritual that you have in your life, either on a daily or weekly basis that you just don't think that you can live without or something that's very helpful for you?

Collen (35:47):

Okay. Yes. So I like to do kind of like a three step process. So number one is taking some deep cleansing breaths. So I usually do about four breasts and what I like to do as I breathe in whatever I need in that moment. So if I need peace, I breathe in peace. And then I exhale, fear, whatever is coming up for me. So it might be breathing in peace, breathing out, fear, breathing in love, breathing out, anger so just have a word or something that you use for the breath. And then the second thing would be to drink a glass of water because this world, even though we're all incredibly dehydrated, we don't drink enough water because our bodies are like 75% water. So having a drink of water definitely helps get you more centered and present.

Collen (36:39):

And then the third thing would be to get grounded. So if you have an opportunity to get outside and take your shoes off and walk on the earth to ground yourself, because we're so surrounded with

technology these days that oftentimes we don't take that time to get outside and if we are outside, we

don't normally walk around barefoot. So if you can take your shoes off and just step on the ground, that's going to ground you. And it's going to kind of break that connection we have with the technology and get you more present in your body.

Terry:

Okay. I like that. Yeah, I do too. We're going to have to watch for snakes. We're going to have to watch for snakes though. Cause we live in a wooded area. I'll have to send Roy out for the snake check.

Roy (37:28):

Gosh. Well, if you wouldn't mind, just tell us, um, tell the audience basically who's your client, what you can do for them, who you like to work with and then also be sure and give us all of your different contact information where people can reach you.

Collen (37:46):

Okay. Sure. Yeah. I like to work with overwhelmed and anxious entrepreneurs. And then through hypnotherapy and regression, I am passionate about helping my clients release any blocks or fears or false beliefs that they have that are preventing them from living their life fully. And once they're set free from those disempowering beliefs they can live fully from their authentic truth. And that's what I believe life is really about, it's loving who we are, being present and feeling good in our bodies. And that's the gift that I want to help bring to people. And so you can find out more about me at ColleenElaine.com and I'm also on Twitter. And my handle is at CE Millet that C E M I L L E T T. I'm also on Instagram at Coleen Elaine underscore hypnotist and on Facebook at B R I T E life transformations.

Roy (38:49):

All right, well, great. Well thank you so much. Again, you can find us at www.feedingfatty.com. We're on Twitter at feeding fatty pod. Also find us on Instagram, Facebook. If you are a professional that helps people get healthy and we're not looking for any gimmicks, we're looking for that balanced approach. So if you think that you'd be a good guest, we'd love to talk with you. If you have a success story about some things that have worked for you in your life please reach out with, enjoy the conversation until next time, I'm Roy.

Terry:

I'm Terry.

Personal Training or Group Workouts What works best for you? with Mark Greenwood

I've had a passion for helping others live a healthy lifestyle for a long time. I began as a Physical Education Teacher 21 years ago. I have a tremendous opportunity to help lead kids toward an active, healthy lifestyle. Around 17 years ago, I decided to share my love of exercise and fitness with adults who struggled to do it on their own. From this came NLFF - New Life Family Fitness.

I've seen and participated in all kinds of exercise programs and workouts. My goal is to provide a way to help improve families' health and fitness but to do it in a way that is family-friendly, fun, and impactful. There is nothing quite like the satisfaction of seeing individuals begin that "new life" of health and fitness, individually and with their families.

www.newlifefamilyfitness.com

www.feedingfatty.com

Full Transcript Below

Roy (00:01):

Hello, and welcome to another episode of feeding fatty. I'm Roy I'm. Terry. We've got another great guest today. Well, first off you can find us at www dot feeding, fatty.com, uh, on, uh, Twitter, uh, C at feeding fatty pod, and we're on Instagram as well as Facebook. We have a group, so join us there. Uh, today we have a fantastic guest. I think I've known him probably about 10 years now, Mark Greenwood with new life family fitness. And a reason we got Mark on here is, well, not only is he an awesome trainer. He trained me for a long time, but he has gotten, uh, he got into the boot camps and then they did a reboot last year to where they focus on family, uh, family workouts. And I think it's in a boot camp type setting where they're out of a gym, but also, um, Mark is a fabulous trainer that, um, you know, the, he's not one of those guys that will stand out machine and count reps while you're doing, let me, I actually mixes up all the workouts, which makes it it's interesting fun, but it works, uh, your entire body, not just, uh, you know, one thing at a time.

Roy (01:18):

So, uh, Mark welcome and thanks for taking time to be with us today.

Mark (01:23):

Uh, appreciate it, Roy Terry, thanks for having me on. It's great to be here. Yeah.

Roy (01:28):

Just, uh, I'll let you tell, tell the history, but basically you've been, uh, uh, uh, physical ed teacher in our local school district for approximately 23 years. And, um, you know, it kind of tells how you invol evolved into the, uh, you know, I know that you were an athlete in high school and college and then kind of evolved into the personal training aspect.

Mark (01:52):

Yeah. Um, absolutely. I always enjoyed sports, uh, growing up and, uh, uh, as big football guy all through high school and ended up, uh, playing in college and just, uh, was always working out anyway for that. And, uh, once, uh, that was over with my football career, I just, uh, uh, that's when I moved to moved down here to Fort worth and, and, uh, really didn't know too many people. So I spent a lot of time in the gym and continue to work out and just always love exercising and just, uh, uh, feeling good from, uh, trying to stay in shape. And, and, uh, so I spent a lot of time in the gym and then I met my wife and she thought, uh, um, I might make a good trainer, just, uh, I guess, cause it looked like I knew what I was doing.

Mark (02:43):

And so through her encouragement, uh, I was like, okay, well we'll try it out. Then I just fell in love with it. After that it was kind of a, um, or then again, going back to my physical education career, a kind of, uh, was a unique perspective of seeing the kids that I deal with and then seeing adults that struggled, uh, with their health and trying to kind of close that gap so that, uh, at school I'm trying to, uh, get the kids prepared to take care of themselves and keep themselves healthy, but then try to work with the adults at some, somewhere along the way, just kind of, uh, it slipped away or maybe they had a bad experience when they're younger or whatever it might've been, but to just try to, to bridge that gap, um, between the two. So, uh, I, but I just fell in love with it and fell in love with, uh, just, just telling other people about, um, the benefits of it.

Mark (03:47):

Um, uh, I always get excited to see people improve and, and to, to reach their goals and stuff. So, uh, but yeah, I just fell in love with it and it's, uh, and the rest is history. So, um, it's evolved, it's evolved over the years, um, in just keeping it kind of keep changing with the times and, but, uh, the, the, the people out there that, that, that struggle and need help, um, it's always the same. Um, you're still helping them, uh, reach, go down that path where they reach their goals and feel better about themselves. So, um, yeah, and the rest is history. That's where we are today.

Roy (04:30):

Yeah. And what would we do? We'd be lost souls if we didn't have good women behind us, I can say that for sure, for some brownie points here. And she reminds me all the time. That is to say you've been personal training for what'd you say 18, 18 years. Is that what you're telling me?

Mark (04:53):

18 years, 18 years. Um, I started to actually, she pushed me towards it, um, before we got married. Um, and then I worked in a corporate setting, a corporate gym for three years and, uh, just got to the point where I felt like, um, what they were charging people, uh, was a little ridiculous in that I could go and help people on my own, uh, by making it, uh, um, simple, just go to their houses and make it cheaper on them and be able to connect with them better and give, give them the convenience of doing it on your own homes. And it just seemed like, uh, such a better situation to be able to help people like that and make it easier on them, um, to get that help, uh, then it was in the, uh, corporate GM setting. So yeah.

Roy (05:54):

And I can tell you from experience that the, that you don't feel like working out, he, he kept knocking until he finally answered the door. He wouldn't just go away

Mark (06:06):

And, you know, and that's, that's how it is for so many people. Um, it's tough, it's tough to stay motivated, but when you got somebody knocking on your door, you got to get up and you got to do it.

Terry (06:17):

Yeah. If you rest just for a minute, I mean, it turns into, you know, a couple of days and then it's like, Oh my gosh, it's been a week or two before you realize that you haven't been working on your fitness and it's like, ah, it's hard, hard to get back into it.

Mark (06:37):

Absolutely. And, uh, and it was interesting being at a, at a, at a corporate gym. Uh, you know, you had the people that you work with personally one-on-one, but then you also get to, you get to see all the other members they come in and just work out on their own. Um, you know, it was a yearly cycle where, uh, you would see some coming in and after a month, month and a half, and you never saw them again. And, uh, whether it was through just getting discouraged or not knowing what to do, uh, whatever it was that it was just a cycle every year. And you could get to see so many examples of, of just the membership coming in and just not really knowing what to do and they get discouraged and quit. And so, uh, yeah, just to have that person knocking on your door and you don't have to think about it, you just do what they tell you to do and, uh,

Terry (07:30):

And answered the door, hope the answer to that.

Roy (07:34):

Well, and the other cool thing is that, um, you know, I never knew what you were bringing over. I mean, every time, every time he'd come over, it'd be like getting unloading stuff looked like he had had a rummage sale in the back of his car and he was bringing all this stuff in and then, and stuff he made me do. And I always tell the story. I can't remember exactly what we use, but I think it was like a S uh, I think it was like one of those snow disc. And he tied a rope around my waist and made me pull them around the backyard made laps around the backyard. But, you know, that's the, um, you know, I think that's the important aspect of finding some, uh, personal trend. And I don't want to knock the big box stores because I'm sure they've got some awesome people, but there's a difference between a personal trainer and a guy that just sets their accountant, uh, reps on a machine.

Roy (08:27):

And, uh, I'll, I'll let you explain that, but you know, like the going out in the yard and doing things, and I know that you had that, um, it was like a half of a ball with, uh, uh, a platform on it that you could stand on the platform or turn it over and stand on the ball, but doing those kinds of things. Well, let's go back to the weight machine. They typically work one muscle or one group of muscles where, when you use these other devices that you implore that, uh, you're not only getting a core, but it's working out a bunch of other muscle groups as well. Could you kind of talk about that a little bit more?

Mark (09:09):

Yeah. Um, it's interesting. You talk about the edge. Um, I, uh, heard this quote a few years back and, uh, somebody said that people don't stop playing because they get old, they get old because they stop playing and, uh, yeah. And, and it goes for any age, um, you know, if you just keep doing the same stuff over and over, you get bored with it. And, um, you're probably not going to continue doing it. So, uh, but absolutely, um, having somebody there that, um, is going to just keep you guessing, uh, when, when they come in and I'll be totally honest with you there, uh, lots of great trainers out there. Uh, lots of great equipment out there. Um, but I, yeah, I've, I've been around a lot of trainers that I was just like, what are you doing? You're standing there watching them. And you're counting just like you said, and the retention rate was not very good and the results weren't very good.

Mark (10:19):

So, yeah, just, just to, uh, and again, I, I kind of go back to my teaching. I, uh, right now I'm teaching my students in elementary school to use, uh, much of that equipment that they're using now in the gym, so that they will understand how to use it safely. And bill went to, uh, to work with that stuff as they become adults. Um, but just to, to take things like that and make it unique and make it different because, you know, anybody can, uh, you know, I just had to do an, a machine all the time. You can go buy the machine yourself and do it. Um, but to change it up and give you, uh, different things where, um, you're always surprised which you're going to do that day. And of course, you know, as a personal trainer, um, we know that your body's also going to get used to doing the same stuff over and over.

Mark (11:13):

And when it does adapt to it, uh, then you're not going to get the results that you, you should be getting. So by changing it up all the time, then you're going to continue to get results. Your body's not going to get used to it. You're not going to get used to it. And, uh, and you're gonna more likely stay with it. So, yeah. And then there's the, the safety aspect of it. Um, having us to, to sit there and watch every movement and make sure, you know, you're, you know, if you're doing squats and your knees are an inch or two out past your toes, uh, that's a problem. And if I'm not there watching you and telling you that, Hey, you need to make sure that your knees aren't going forward. You have to going backwards. That person, you ended up with knee problems, you know, in a year or two.

Mark (12:00):

So, uh, it's, uh, it's about helping them do it safely. It's about making it fun and enjoyable. And again, that's a, another thing that I take from my teaching is I have 50, 60 kids at once. I've got to keep them engaged and make it fun so that they're actually exercising, but they don't feel like they're exercising. Right. And that's what I tried to do in my workouts is just to try to keep it fresh, keep it fun, do different things, whether it's games, whatever it is to keep that person, you know, not so focused on, Oh my gosh, this is so hard. I'm dying. You know, when is this over? But, you know, Whoa, where'd all the time to go. And I just got a great workout and using all the different, uh, equipment, um, as a great way to, to do more functional training also just to get your body, uh, strengthened and enabled to do everyday activities, not just, you know, he's going to go out and squat during, during the job, most of us that aren't going to do that. Uh, but to, to be able to do functional movements where that's going to help you, when you go out on the weekends and try to do things, would you friends or family, um, and you're going to feel better doing it and stronger doing it. Uh, those are the types of things that are going to get people, um, not just closer to their goals, but feeling better and feeling better about life and getting out and doing stuff. So, yeah. Yeah.

Roy (13:31):

You bring up a good point too, that I tend to kind of harp on this is that a form form is important versus wait. You know, we, we go to a gym and we see these guys that, you know, they load up their weight stack and they're grunting and grown in. And, uh, you know, like a lap pool, you know, where you got the bar over your head and you're pulling it straight down, but they, you know, they jumped back with their back with their legs are just doing all this crazy stuff that, well, first off you get hurt doing that. But second off, you're not working the muscles that you really want to be working. So, uh, you know, that's the other great thing about having somebody like Mark watching you is that, you know, when you get a little bit out of shape, he can correct you where not only you don't hurt yourself, but you, you know, you get the results that you're really looking for. Yeah, yeah, yeah. And the other thing, Oh, no, go ahead. I'm sorry.

Mark (14:27):

Well, I mean, and it's just, it, it just makes it more efficient too, because, um, it's, it's like I tell everybody, I would rather, you do five great pushups with good form than 50 bad ones. Right. Cause those five correct ones are going to help you. And, you know, and, and then you say that extra five minutes that you had to use to do all those extra wrong ones you've already gotten done, and you've worked at the muscle correctly, safely, and you got more out of it than doing a bunch of reps with bad form. So yeah, it's just, you know, you're talking about saving time in the gym. A lot of people don't have the time, uh, to go spend an hour and a half. Um, but some people will because they, they spend that extra time doing high reps the wrong way, instead of just getting it in there, being efficient with what you're doing and safe with what you're doing and getting it done.

Roy (15:20):

Yeah. And the other, uh, kind of to that point, another thing I feel like that you taught me was to, uh, you know, make every minute count. So especially today with the proliferation of smartphones is, you know, somebody will do a rep and they'll sit there and play or text or do whatever they do for 10 minutes in between reps. But I remember that, um, you know, what one of our keys was that, you know, when we were on the machine, uh, hit the machine, but when you're done with your reps, get up and do step ups on the little platforms or, uh, jog in place or walk or do something to keep your heart rate up.

Mark (16:04):

Yeah, absolutely. Uh, you get, you get the benefit of, of, you know, a lot of different things. And there's so many studies now that, uh, that show how beneficial, um, hit workouts are high intensity interval training. Uh, and that's the whole concept though, is just, uh, short rest breaks, uh, very short rest breaks. And just, you just keeping it going, right. The high intensity levels, you get more out of it, you get it over with faster. Um, but yeah, um, just, just to stay moving, so you've got the cardiovascular benefit and then you're still, um, and if you, if it's planned out, I know the benefit of having a personal trainer, if you, if it's planned out right, then, then, uh, if you just get finished with the lower body exercise, then while it's resting, you can move to, uh, an upper body exercise. And so you still have the energy to be able to do it, um, as well as you want to, and as vigorously as you want to. Um, and, and just keep on going, you keep on going keep that heart rate up and, and you get so much more done in such a more of an efficient workout, uh, by doing that than just sitting around doing one, uh, exercise for one muscle group and then failing your phone. Absolutely.

Terry (17:25):

So Mark new life, family fitness is the name of your company. Do y'all have, what kind of services do you have? Do you offer still individualized personal training group training? Um, the family training. Can you tell us a little bit about those?

Mark (17:44):

Yeah, so we, uh, we started off with in-home personal training. Um, we still do that, um, with the COVID-19 of course it's changed around a little bit. Um, um, but we still do that. Uh, I still have one or two, uh, clients that I go to their home. Um, but with the COVID-19 is also, uh, I think with everybody it's, we've had to learn new avenues of, uh, training and we can't go to their homes. So, uh, we've uh, as a lot of other people have we've started doing it virtually. Um, so I have, uh, another client that I, I train, um, just over zoom calls, um, and

Roy (18:32):

Wow. Technology technology is awesome. I never thought about doing that makes everything so convenient, isn't it?

Mark (18:38):

Yeah. Uh, and that was huge for me in the old big grand scheme of things, because, you know, I always have family time in the back of my mind. Um, but that allows me to be home and then just jump on there and do a workout with someone. And then I'm brought back to where I was at home with my family. So that's been a big blessing, you know, just to, to, to learn this new technology. And, uh, so I, uh, but I still do a one-on-one training, uh, virtually still go to homes and, um, and work with them. Um, then also my group camp right now is virtual. So, um, and it's been, uh, at the beginning of the quarantine. Um, I, again, I had to learn all this technology. I didn't know this stuff was out there. I'd never heard of her zoom and never heard of bugle needs, uh, any of this stuff.

Mark (19:33):

So yeah, I was actually, I had to learn it for my teaching. And then, uh, once I learned it for that, I was like, Hey, you know, this is all right. And so, um, my family, uh, fit campus, I call it now fit, fit families in training camp, um, started out outdoors. So, uh, once we got hit with the corn G and everything, where you went to the zoom and they just love it, they love being at home and being able to do exercise and run to the bathroom when they need to, or, uh, lay underneath the fan and sweat if they need to. Um, so that's been really nice and, uh, and it's actually, uh, business, uh, through our fit camp is it's picked up really, uh, really quickly last month, month and a half. Um, just people that, uh, are kind of stuck at home or don't want to go to the gyms yet. Um, they're looking for ways to, to stay fit and healthy and not have to go out amongst all the stuff out there. Um, and, and, and we're able to do that for them. So, um, yeah. Uh, that's, that's, we, we still do a small group training, um, and this a little bit of everything. Um, but we're, we're really trying to focus, uh, more and more on just giving these, uh, these families to, to try to get healthier together. So we do still doing a little bit of, uh, of it all.

Roy (21:07):

Yeah. And that may actually be something that stays with us after the fact is the, uh, the group over zoom, I guess they, you know, like the Peloton or however you say that word that I think that's kind of the way they do it. They have a instructor somewhere else. And so, uh, yeah, that's kind of interesting that some things that we've learned through COVID may actually stick around, you know, even after it's gone, it may be more efficient for a lot of people to not have to get out and drive to, you know, wherever the gym is or to the place where the group is. So the virtual would be a great answer for that.

Terry (21:45):

Yeah. I was going to ask Mark. I was going to ask you, do your kids ever get involved in your classes? I mean, do they come and try to take over and be in charge? Are they the teacher?

Mark (22:01):

Uh, they would actually come up there and they would work out with them, um, because my, you know, my kids were born Jean also. Um, but they're also homeschooled. Um, so, uh, yeah, they would come along with me or ride with me up there and he'd get out there with everybody else. And, uh, a lot of times, uh, you know, I would look up and they would be, you know, racing other kids around, um, and you know, things like that and doing, doing the exercises that, uh, that all the grownups are doing because it's, it's, um, planned out where the kids can do the same thing, the same exercises, everything that the parents can. So, um, Oh yeah, they got out there with it and, uh, um, it has been a little bit tougher on them since we started going virtual. Um, because, uh, we just, we just moved a couple months ago from a smaller space, so they had a tough time getting in there and doing it, but, uh, that was, that was a lot of their activity during the day was because they couldn't get outside a lot, so they would jump on there with us and, um, and just get after it in the floor.

Mark (23:11):

So,

Roy (23:13):

Yeah. So Tom, I know that, uh, you know, it's probably been, um, ah, should, I was trying to think back, think about six, seven, eight years. You kind of started into the group fitness and, uh, you know, I see these guys a lot though, have a, a group, some of them meet on the side of the road or in front of a restaurant or whatever. So what is the benefit or what, I guess, what is the difference for the participant that versus going to a gym and I guess just kind of a compare and contrast, you know, what they come for and what they get out of it.

Mark (23:53):

Yeah. You know, and I think it all depends on the individual. Some people just don't, they're not in the group stuff, they're not in their to group workouts. Um, they, they feel like, um, they don't want other people to watch them work out, uh, for, you know, for whatever reason. Um, and that's fine. Um, you know, a lot of times those are the people that want me to come to their home and that's great, but, um, you know, for, for that comradery, that, that, that group feel, um, you know, I've always been, been blessed with just a great, bootcamper a group fitness members where they're all very encouraging. Um, and when they get out there that, you know, 95% of them all had the same goals, uh, and, and they get out there and, and, you know, I, I'm not a big yeller and you know, this, I I'll push you and work you hard, but I'm not a big yeller in your face, yeller.

Mark (24:51):

Um, and a lot of times, you know, the, their, their peers are the ones out there cheering them on because I get tired of listening to me sometimes, you know, I'm sitting there, John, keep your act, keep your apps, uh, you know, make sure you're doing this and do this. And, and, you know, and they're there, the person working out in beside them is, come on, come on. And you, can, you got this? You know, and, and for me, this witnessing is just, uh, something special just to watch that, that group of people that didn't even know each other before they came in and became a part of this, they're, they're pushing each other, they're encouraging each other, the clap and for each other. Um, and, and you just, you know, it's just something about that, uh, to have people that are on the same mission you are to be out there sweating and grunting and talking trash to the Mark.

Mark (25:47):

And just to have other people that are, are having to work as hard as you are to drive, to do something about their health. And this has been such a blessing to sit there and see, you know, when, uh, sometimes during, uh, oxygen breaks is I call it anybody, uh, anybody have, uh, some results to share with us or anything, and some biology, you know, pop up and say, well, my, my, uh, pants had a little bit baggier this week and everybody just starts cheering. It's amazing. It's just amazing just to sit there and be a part of that, just to see everybody, uh, you know, the rejoice and, and people, uh, you know, improving their health and getting results and just feeling better. And, and, uh, and that's what makes it so, uh, nice. What I do is, is just being a part of that, you know, it's very to see people that, um, um, just get out there and work hard with others, just, uh, you know, towards the same goal. So yeah, it's, it's pretty awesome, but it's, um, and everybody's not into it, but the ones that are just, you know, they, they feed off of that.

Terry (27:00):

That's pretty cool that you can carry that over and into, you know, from, be in your you're the PE teacher at school and having all those kids, and then the families and the groups of adults, uh, all of it's encompassing and being able to, uh, see all that encouragement and acknowledgement. And that just must be really rewarding.

Mark (27:28):

Yeah, it is. And, you know, uh, I always try to tie everything I do together, and that's one of those things where, uh, again, you know, uh, you get old because you stop playing and even adults like to play. And when they get out there with their kids, you know, we're playing and we're running around and they're, they're breathing hard and their heart is pumping out of their chest, but they're not really worried about it because they're playing with their kids or they're just having fun, you know? Uh, I always tell my students, if you, if you walk out of here with a smile on your face and we're good, and, and for them to, to come in with their families, or just by themselves and work hard and sweat and do what they need to do, but they, you know, at the end, they're smiling and, um, then, then it's all worth it for me. And I tell them it's all gonna be worth it for them too. So,

Roy (28:20):

Yeah. And that's one aspect of the, um, you know, of the, uh, group that I just didn't think about was that comradery. And, uh, almost like a, you know, a team sport, football, baseball, basketball that, you know, you're always there to pick up each other and encourage him. And, uh, you know, there's always days we don't want to be there, but we show up anyway. So it's always good to have somebody to kind of help you get through that.

Terry (28:44):

Yeah. Accountability for sure. You know, that, that seems to help a lot.

Roy (28:51):

Yeah. I guess also too, you probably have a lot of, uh, friends that come kind of partner up, like to, for the accountability issue to make sure, make sure they both show up every time.

Mark (29:03):

Yeah, we do. And we have even, yeah, just, uh, family members or, uh, yeah. People that know each other from church or, you know, whatever. Yeah. They, uh, and that even makes it makes it funnier sometimes because they're the ones that gets out there and talks trash to each other, each other and, and, and challenges each other. And I'm all for it. I ain't heard that, Hey, Nope, keep it clean and talk, track each other and make each other work. Um, and they just, they just love it. Um, it's, it's really cool to watch. Yeah.

Roy (29:37):

Yeah. And then, uh, you know, you've touched on it a little bit, but transition that y'all made last year was kind of focus focusing on the families. And, uh, so how, how is that dynamic, I guess, you know, mom, dad, the kids, and, uh, you know, we've talked a little bit about it that unfortunately the, um, you know, unhealthy children, they learn that at home from unhealthy adults. So I guess this is nice because it gives everybody a chance to get healthy, but also support each other and spend that family time. I mean, it's like instead of me going to the gym and doing my thing and the kids running down the street, this is a good, uh, it's a good bonding experience.

Mark (30:22):

Yeah. Um, and, and that was that, that was one of the things we talked about when crystal came with the idea is we have a lot of people over the years. It just couldn't work out because they didn't have any place for their kids to get to go or anything for them to do or any, anybody to watch him. So they couldn't go work out anywhere because of their kids. And so that was also another thing that we talked about. She came on a deal was, you know, there, they just bring them with them. No excuse. So you remove that excuse from it. But, um, yeah. You know, um, it's not perfect. There's, there's families that start out on there and their kids, um, um, you know, that they, the kids struggle a little bit and sometimes the kids don't want to work out that day with them.

Mark (31:11):

Um, but I just, I just keep reminding the parents that, you know, what the, the best thing that you can do is just be a good example for the kids. You know, if they're struggling with it and maybe, you know, sometimes kids are lazy and that's just how it is, and that's how kids are, and that's okay. Uh, but if you, if you start taking care of your own health, if you make your own health important to you, then they're going to see that. And you're going to set that example for them. And when you start setting that example and you start feeling better and you start losing a little weight or, or whatever it is, and, and, and you start feeling better, better about yourself, then all of a sudden now you're, you're making better choices at what you fix for your family at dinner time and things like that. It's just going to run in to the rest of the family. But sometimes it's just a matter of starting with yourself first and, uh, being a good, good example for the kids. You know, it's not always perfect. They don't always just get on there. And, Oh my gosh, they just all working hard and the kids are smiling and the parents are smiling and everything's just great. It's a struggle for some of them. And it's because they've been in that rut for so many years. Right.

Roy (32:28):

Right. Well, not just like me, even on those days when I just make it to the gym, I may not work out as hard as I wished I had, but I always look at flip side is if, at least if I'm there doing nothing, I'm not at home sitting on the couch, you know, eating a bag of chips or candy bar. So there's always that benefit to just getting out there, no matter how things go. Uh, and if you do, if you're consistent and you do it, it finally will come around.

Mark (32:59):

Yeah. It's, it's tough for some of them, but, uh, you know, th they'll as they get a little bit older, you know, they'll, they'll watch you and they'll, they'll see what you do. And, uh, you know, they'll pick up things. So they get things, whether it's, you know, the little habits that you, you change or just, uh, you know, you started taking a walk more throughout the day. Just things like that. And honestly, I'd been a teacher, a physical educator that those are the things that we're trying to teach them and, and hope that they, uh, carry throughout their, their teenage and in as grownups. Uh, but it doesn't always happen. Right. So, um, yeah.

Roy (33:44):

Well, Mark, we appreciate your time today. Um, if you wouldn't mind, tell us one tool or one, uh, habit, one ritual that you have every day, either in your work or personal life that you just don't think that you could live without.

Mark (34:02):

Uh, honestly I tell ya, um, I, I have, I have a wonderful family and probably I'd probably say it was just my wife, my wife prays for me every day and encouraged me and pushes me sometimes, but I don't want to be pushed. Um, and, and if I don't think something's working, she just pushes me even more. And so just, just having to her and, uh, uh, praying for me all the time and encouraging me and, and, and always, you know, always just try to make sure that, that I spend as much time as I can with my family. Um, and, and balancing that out, uh, with, with the business and with my career and everything. Um, that that's just the most important thing that keeps me going. Um, so when I get home every day, I got them and their support. So, yeah,

Roy (34:56):

And that's, uh, even though I would say it, if she wasn't sitting across the table from me here, that, you know, it's, uh, it's, it's good to have that support system at home. It goes both ways. Hopefully we can, uh, support these ladies the way that they support us. But, um, if you don't mind tell us basically, you know, who, who your client is, what you can do for them. And then, uh, you know, tell everybody how that they can reach out and get ahold of you.

Mark (35:26):

Okay. Uh, well, uh, we, we work with pretty much all fitness levels. Um, if you haven't done it for a while or ever, we're going to work with you, uh, we work with everybody at their own fitness level. Um, it doesn't matter if you're all in the same, uh, fit camp or group camp with a bunch of people that have been doing it for a while. We're gonna, we're gonna make it work for you. Um, so, uh, also have a couple of senior clients, uh, right now I have one is 86. Oh my God. Awesome. Yeah. And he just re and he's just recovered from COVID. So, uh, you know, people can tell me all they want, but I believe part of it is just because he, he exercise and, uh, was probably in a little bit better safe than most 86 year old. So, um, Oh, sure.

Mark (36:21):

Yeah. Yeah. We, we, we work with seniors, uh, kids just pretty much any anybody, uh, at any fitness level. Um, and, uh, you can reach us a new life, family, fitness.com and check us out there. Uh, give us a call, send us an email, whatever we are on, uh, Instagram and Facebook, and look us up on there. And, uh, again, the, the beauty of this, uh, I, don't not to save the beauty of the COVID-19 this time in our lives. Uh, you know, last year somebody live in another state, well, you, weren't going to be training with me, but that's, that's not a problem now. So, uh, you can do it from anywhere and that's, uh, that's been a big thing just that nobody has any excuses anymore. Right. So, yeah, yeah, yeah. Just get it going, but, uh, yeah, give us a holler and, uh, and, uh, we'll get you towards your goals, whether it's losing weight or losing inches, or just maintaining a, if it's a senior know, a lot of times they're just wanting to improve that bone density and keep up their strings so they can get around. Um, so, uh, whatever it is, we'll, uh, we try to get you there.

Roy (37:47):

All right. Well, Mark, again, thanks so much for sharing your wisdom with us. Uh, you can find us at www dot feeding, fatty.com. We're on iTunes, Stitcher, Spotify, and Google play, and be sure and share with your friends. We'd also love to have you join the Facebook group, try to start a conversation there and, uh, know we just want to help everybody get healthy. Uh, we, you know, we want to take that balanced approach, no gimmicks. We want this to be a, you know, a lifelong changing, uh, changing of a lifestyle, basically. So if you have Instagram as well as Twitter as well. Yep, yep, yep. Yep. Also Instagram. That's my favorite. All right. Well until next time everybody I'm Roy and Terry. Thanks, Mark.

Mark (38:41):

You're welcome.

Dr. Nicole Garneau

Five Mental Health Fitness Tips

From an early age I loved both science and entertaining. I did stand up comedy in my 4th grade talent show, and played the lead Andrew Sister in a high school production about the 1940s. And yet, I also learned the fungi (fun-guy) joke in 6th grade, won my share of science fairs, and by my sophomore year, had declared to my folks that I was going to be a geneticist. See, dreams do come true! I'm now doing what I love most, talking science and inspiration, and making people laugh full time.

Following high school, I loved my time on the banks of the old Raritan, completing my BA in Genetics at Rutgers College. I then took off a gap year to gain a sense of self, before going full force into my PhD in microbiology at Colorado State University. This led to a business internship with CSU Ventures, volunteering for the Colorado BioScience Association, and eventually a ten-year career as the curator and chair of the Health Sciences Department at the Denver Museum of Nature & Science.

And now, I'm honored to be recognized as one of the top 5 most influential young professionals in Colorado, a 2020 CiviCO Governors Fellow, and a serial entrepreneur. I live with my husband and daughter in Denver, and delight in immersing myself in nature when I'm not immersed in designing and customizing presentations and trainings for my corporate and nonprofit clients

www.drnicolegarneau.com

[email protected]

www.feednigfatty.com

[email protected]

Full Transcript

Roy (00:02):

Hello, and welcome to the feeding fatty podcast. I'm Roy, I'm Terry. And, uh, you can find us at www.feeding fatty. Com. We do have, our podcasts uploaded. We just, uh, put a new one out there today. So please go check us out. Uh, as you know, most of the time we chronicle our journey about myself and Terry and her helping me, you know, get in shape and get healthier. But we do have guests along the way. And today we're very fortunate to have Nicole Nicole Garneau. She is our scientist next door. She provides consulting training and she's a keynote speaker. She likes to talk about how you can bring science to your table. She was, uh, recently, uh, acknowledged as one of the top five, top five, most influential young professionals in Colorado. And she is known for one of her keynote speaking, speak one of her keynote speeches, neuroscience of happiness. And I think that's what got our attention, uh, that, and she works a lot with tastes. But what we wanted to talk about is that you can make a lot of changes in your life and that still may not make you happy. You have to work on the mental aspect. And Nicole has been good enough to put together five tips for our mental fitness. And, uh, Nicole will go ahead and turn it over to you.

Dr. Nicole (01:38):

Wonderful. Thank you so much, Roy and Terry, I'm super psyched to be here, so to speak. I'm using my bunny ears on the podcast.

Roy (01:47):

Well, and you know, the, uh, we talked a little bit, you know, when we did our initial call, we talked a lot about that. You know, I've got to a point in life a few times that I've really thought that, you know, maybe about having the surgery, but what I always come around to is that if, if you don't get things fixed between your ears, then any kind of surgery surgery, or anything else that you can do to your body is not going to help you.

Dr. Nicole (02:18):

Yeah. And when we talked, I was really the thing that drew me to both of you all is that you're approaching this such an authentic way. And I think, um, health and fitness and nutrition, it has this kind of very intimidating persona. And a lot of it, doesn't always talk about the fact that you got to get right in the head. Like you said, you got to get in between the ears and that's really the foundation. If that is crumbling, all the rest of the stuff you're going to do is not gonna, it's not going to hold true. Right. So we started talking first about taste stuff, which is my equities, and then started getting into the neuroscience side. And it felt like a real good topic for us to bring to your list.

Roy (02:54):

Yeah. Because I, you know, I struggle with that and, you know, just, we try to be authentic. I think that's the main thing is we, we put it all out there, embarrassing or not embarrassing. And, uh, you know, we're going to have another me and Terry taught in, you know, at the end of this week probably. And that we struggle. I struggled last week. Uh, Terry's mother had gone into the hospital. And so she was taking care of her most of the time. And it, it blew my routine, which just totally, totally mess me up. And then that led to getting off a little bit on sleep. And that was one thing I've known that really shined a light on the last month or two is that if I have any disruption in my sleep patterns, I'm pretty much done. And so anyway, I just, I think that's one reason. And, uh, hopefully we're gonna be able to talk you back, talk you into coming back because we do want to touch on those. Uh, the five tastes, that was an enlightening thing again, that, you know, uh, have just really found out about him was interesting. But I think that this mental aspect probably needs to be the first thing that we talk about in order to set that up before even worry about anything else.

Dr. Nicole (04:14):

I like it. So should we get into it? Let's go. Let's do it. Okay. So my first tip, and this was one that I struggled with a lot, being someone who was raised first born and my parents divorced are young. So I would taking care of my siblings and, you know, not starting trouble, not getting in trouble, being the good kids blah-blah-blah is that you feel alone and you decide, well, I guess I am alone. And the first mental fitness kits for, um, for getting your body fitness, where it needs to be nutrition is you gotta own that. You're not alone. Um, and there's two things that I really want to point out for this one. You guys already mentioned, you have to inform, inform, inform the people around you, who can support you, and you just gotta put it all out there. Um, I know that you guys do that for each other. And the fact that when Terry was gone, where you were like, what am I gonna do?

Dr. Nicole (05:10):

Um, but like coming up, we have a, so there's a small group of couples who are going, all of us are going to Telluride together this weekend for a birthday. And we're all getting our Colby test ahead of time and rented a place. And, um, I wasn't barest to reach out to people planning cause they're planning all the food to friends of mine. And at first I was embarrassed to say, listen, I am putting my recipes in my fitness pal. I am looking at sodium and saturated fat and how much protein I get in the day. Should you share with me what you're cooking? So I can kind of pay attention to what I need to do, because I need to know that I can fill in the gaps with bringing oil bag or whatever I need to do to make it right. Um, and I was a little bit of a shame even though because of my best friend.

Roy (05:53):

Right? Right. Well, we had a recent encounter is maybe even I'll try to top you. One is that we, we went over to my mom's for breakfast. Then I had to actually correct her and say, Oh, watch out on putting that salt in those eggs that we don't need that. And I felt terrible. You know, it just kind of blurted out, but it's like, Hey, you know what? If we don't tell other people they're never going to know and no, you know, we have to,

Dr. Nicole (06:21):

You got to get comfortable with saying, you got to get comfortable with saying like, Hey, this is what I'm working. Here's my struggle, which also ties to the mental health. It's a really stigmatized thing as is, as is nutrition. Um, so that's, that was the first part of you're not alone. The second part is you're going to reach a part in your journey, no matter where you are, that you are going to need something besides your brain. And this was a very recent thing for me that I decided to bring coaches into my life. And I had been taught as that firstborn child to not ask for help and to not say no. And I carry that through almost all of my academic and professional career to museum when I was a curator there. And this is something I've had to overcome is to say, no, I am not equipped.

Dr. Nicole (07:05):

I am not a professional. I do not know how to do this anymore for my, what will be a 40 year old body, right? When I was 20, it was easy. You ate whatever you wanted. I maybe went for a run. I don't know when I was a size two. It just didn't matter. Nothing mattered what you did and you reach a point where you go, Holy heck, I can't do the things I used to rely on. So I had a brain injury and I have, uh, I hurt my knee and have a meniscus tear so I can just run and be like sweet. But in those jeans and I can't keep eating the way I was doing. And I didn't know how to change those things. I literally am not equipped. I do not have the expertise and it was life changing. When I bought in the coach.

Dr. Nicole (07:46):

Now I know not everyone can do that. It is expensive, but there are a lot of free online resources on Pinterest and a bunch of other places, YouTube. We can get free workouts for people with knee problems, cardio for people who can't, you know, can't run. Um, my coach, which is shift human performance. She, her Pinterest page has all these like one pan recipes that are the perfect balance of protein and micronutrients and so on. So there's free resources out there. So don't feel like you have to spend the money, but know that as soon as you make that decision, but universe is going to be like, okay, I got you. We're going to do this. Right. That's kind of where I feel right now.

Roy (08:21):

It's a big thing. And I'm being a firstborn too. I think you feel that, but also, you know, being a male. Um, and my generation, of course, you know, we were always kinda made to feel that, you know, that that's a sign of weakness. If you have to ask for help and can't handle it, but it's not. I mean, if you think about, we've got professional athletes that are very gifted from the moment they're born, but they work hard and they make millions of dollars. And guess what? They've got coaches all up and down the sideline that helped them with everything, from their calling, the plays to what the defense may be, to what, uh, and to their mental health and their mental aspect, you know, as well as weights and every, you know, they have coaches for everything. So why do we have such a stigma tied to that, that you know what we may need help and you need to reach out to somebody

Dr. Nicole (09:17):

That's right. And you need to have the bandwidth to keep this up, which ties to your sleep piece, which is why you need to learn to say no to things. If it's not speaking to you and it's not expansive, um, we have to look, we have to really be kind to ourselves, especially during a pandemic when our energy is being torn, a lot of directions with tension, you gotta preserve that energy for yourself as well. So that's, that's kind of the other tip of, of saying, you know, ask, asking for help and saying for no two things that we're really not taught to do, but tie to how mental health is, um, a big part of your physical health.

Terry (09:51):

Yeah. Saying no is a hard, it's such a hard thing. I mean, and I'm only, I'm a third born, but I still, but there were like five years in between myself and my oldest sister. So it was kind of like, we were two separate families, so it's kind of like, I'm a firstborn. Um, but it's hard. It I'm telling you, asking for help is not an easy thing to do.

Roy (10:15):

See. And I was debating this, I was debating this the other day is that, um, there was a book that somebody put out that, that said, say yes to everything for a year. And I'm like, ah, I just, while you want to be nice, I guess the, the, the mindset that I've taken as I've grown older, because I used to be much worse than I am now, but where I'm at now is like, time is the most precious resource or asset that I have. And if I don't protect it, nobody else will. And I mean, I'll give you a good example is, um, I'm bombarded on LinkedIn consistently every day. I probably get anywhere between 20 to 30 emails, some sometimes, or they're pushing, uh, you know, something that has nothing to do with me, but used to, I would take the time and try to answer and reach out to everybody and say, no, thank you, whatever.

Roy (11:16):

Then it turned into a conversation. Just let me, you know, just five minutes, let me get on a phone call with you. I can change your mind. And so anyway, if you take, if you take five minutes that it may take you to respond times 20 people, that that's a hundred minutes of your life in the day of totally unproductive time, because you've, you know, if you know, you don't need their service and there's really not a match for you to do networking, then it's totally wasted. So I I'm trying to practice that more, be better added. I still kinda have little soft spy every now and then, but I can't imagine that somebody that would take this mindset to say yes to everything anyway.

Dr. Nicole (12:02):

Yeah. I like to, I like to clarify it to say, so what I always teach my students and the people that I mentor say yes to the universe when the universe, when the universe puts something in front of you, that lights you up. Right. So that's where you can't let fear in saying yes to everything. I don't know. No, that would be so hard. Oh my gosh. It just wears you out. Maybe three children, maybe when I was like mid twenties and I had all the energy in the world. Um, that's right. So the next one is that, and this is a twist on a quote from Robert Holden that I sent you, which is a British, he's a British psychologist, um, is no I'm going to paraphrase it. No amount of self-improvement can replace self-acceptance. And this is where we have to really start digging into the root causes of why we have these triggers and habitual actions that are basically sabotaging our physical bodies. Um, and this is hard for people. Cause again, there's a lot of stigma around people don't want to talk about that. There's root issues to why they reach for that same Ben and Jerry's ice cream Sesame. Or why do you take the, you take the trip down to seven 11 at 10, 11 o'clock at night. [inaudible]

Dr. Nicole (13:23):

God you're killing me. So, so here's the deal. Sometimes you're not, you'll know when you're ready for therapy. And I, and I would say that that is the number one thing that has helped me through. Um, but there's other ways you can start working through this on your own if you're not comfortable with that stuff yet. And it's all there also free steps. You basically need to put it into the physical plane, which means the two ways that I did it and still do it in addition to therapy is I journal when I feel it, when you're getting that bluesy feeling or where you feel a trigger before you take action journal about what you're feeling, because you have to start getting aware and where you and I have talked about this, what are those triggers and why? Because if you don't know the triggers, you're, you know, you can lift weights and eat all the right things. But as soon as that trigger hits, you're down the spiral.

Roy (14:07):

Right? And that, that was me. That was me last week is, you know, with our routine being shaken up with having to, you know, think out of the box to prepare some food because, you know, I have to admit Terry takes very good care of me by making sure, you know, she cooks most evenings and even cooks a little extra for lunch the next day. And so, you know, now I'm out of my element over there, scrounging through the refrigerator, trying to find something and it's easier. And I didn't, but I thought about it, it's easier run up and have some Chick-fil-A and those nice fries that they have. And so that was always my first thought. And then I would have to say, you know what, I kind of take a step back and not do that. I just totally fall apart, you know, with this a little bit of adversity.

Roy (14:56):

And I think that's more what it is. It's just something that's different and a little bit tougher that you have to really think through. But I will tell you, you know, I had, I've got the midnight, you know, run into the cute, we, we have QuikTrips is kind of like our 7-11s around here. So, you know, running up to the QT at 9 or 10 o'clock at night, getting some cookies or this or that. So it doesn't do any good not to keep stuff in the house. If all you're going to do is just drive up to the grocery store and get it, get it when you want it. But the other, I think the big thing for me too, though, is there being time in between the trigger and the action to actually, um, to do the journaling or think about it and cause that's another thing I've noticed it's very impulsive and almost just like a natural reaction when you have that feeling just to do it and not think about it.

Roy (15:53):

And you know, I'm fortunate that I can talk to Terry. A lot of times I'm like, Hey, you know what, I'm feeling, uh, feeling some hunger coming on or wanting a candy bar or whatever, you know, and she can talk me down off the cliff, but if I'm here by myself, you know, good luck with that, I'm like heading out. So how, how do you, um, I guess you just have to be in touch with yourself, but I would like to know how do you kind of have that time in between the thought and the action to actually, you know, sit down and journal or how do you kind of make yourself slow down just a minute?

Dr. Nicole (16:31):

Yeah. So, so I want to come back to the resilience piece. I'm going to answer this question. I'm gonna tell you another tip around this. So I'm answering this piece is at first, I didn't even know I was doing it. So that's the first thing you just have to know you're doing it. So for me, my like dirty secret is like when it gets close at night and I'm just tired of all get out and I don't want to do with my kid and I don't want my husband judging me cause he's in super good shape and I'm not. And I go, when I sneak peanut butter and mini chocolate chips, literally with a spoon and it was so I've started tracking that I'm tracking my calories and my fitness pal. I put it in there cause you can't be lying in your coat. She's not going to be able to help you.

Dr. Nicole (17:15):

If you lie to your coach right therapist, it doesn't work. So I started putting it in there. So now I have less shame about it and I plan for it. So it comes down to if you're going to. So there's a pre-planning that helps me a lot. So I try to preplan usually a day or two in advance about where I'm going to put my calories, you know? And then you give yourself some flux room. Right? But the other thing, when it comes to the pods, the pods is super important because once I recognize I'm going to do it, my question is, am I really hungry? And surely the answer is no I'm frustrated. I'm tired. I feel I don't have any value. My self worth seems pretty low because I had a bad client call or somebody was mean on Facebook, which they always are.

Dr. Nicole (17:58):

People can be so mean. And so it's always something else. And once I realized that, I said, well, what do you really need right now? Do you need some protein? And so I'll eat hard, boiled egg whites. Do you, you know, is it really that you need protein? Probably because we do not get enough protein in the American diet, good protein that's lean and without saturated fat without sodium. So I just tried to take the pause and um, I also just try to plan it in advance. So I know where my calories are gonna be distributed. And you know, that type a little girl comes right back into play. I'm like, well, here's the plan. I'm going to stick to it. Oh my gosh. So that's the first thing. So then coming back to resilience, so something I want to task you with Roy, I want to give you homework.

Dr. Nicole (18:41):

And this is something that my husband and I recently went into last few weeks, did my friend and I, who was also going through some, some difficulty with her health because of breast cancer. She and I have the same coach and we decided that we were going to have operation, teach Amanda fish. I think Terry's really going to like this. Okay. And basically we, I first wanted to switch off weeks with my husband doing, not just cooking. Like don't just swoop in and cook. No, I want someone to plan. I want you to send me the rest of so I can log it and you need to go buy those damn groceries and you're going to cook and you're going to do the whole thing for me. And he basically said, it's really hard for his job. He's a financial planner and the markets are crazy and his clients are having, you know, things are crazy with money right now.

Dr. Nicole (19:25):

He said, how about if I do Friday, Saturday, Sunday. So I now do Monday through Thursday. He does Friday, Saturday, Sunday. And I Terry, here's the tip I am being so good about not all I say is just send me the recipes so I can log it. I don't give him advice. I don't tell him what to do. I don't tell him, Oh, we already have that in the closet to ask. He can look and see if we have garam masala okay. And operation teacher manifesto is about him building resilience in it as well in the household. And also gives me a much needed break because, um, I can't do it. I can't do a hundred percent of the cooking it with my business kicking up and me trying to keep my mental health. Right. It was too much of a burden. So Roy, you need to build resilience. Terry, you need to let him do that.

Terry (20:10):

Let him do that. You. Oh my gosh. And we do have garam masala by the way,

Dr. Nicole (20:17):

He had some doll the other night. That was four. Okay. And then the third tip, when you, if you're not ready for a therapist yet, I can't believe how much this helped me with, um, with understanding myself acceptance. And there's all kinds of prompts you can find online about asking yourself questions. I've recorded asking myself questions like a therapist would act. And then I listened to it and I took notes on myself. So I kind of play the role of my own therapist. And it was amazing what came out because you're not writing. If you write, sometimes you can edit when you're just talking into the ether and you're just recording it. You forget, it's kind of there. And you're just talking. And I kind of had the printed out the questions ahead of time. I wanted to ask myself. And, um, that was a big step for me, understanding some of the triggers, um, that was dealing with my physical health because my therapist has dealt a lot with my depression and abuse as a kid and some other things, right? Like there's a lot of root things there, but there was stuff that I still need to work on that I haven't quite got to her yet. And um, so I actually recommend that more than journaling because you'll be much more free flow, but then let's do it.

Terry (21:22):

Oh yeah. Because when I journal, when I journal, I edit myself as I'm journaling. So it's like, Oh my gosh, I can't even do this. I never thought about doing that. That sounds amazing.

Dr. Nicole (21:33):

So do that. So, so that kind of rounds out, the fact that you got to work on your self-acceptance and who you are and knowing who you are and when that gets stronger. So too, will your physical health, because you'll be building on such a strong foundation. Ooh, that's a big one. Wow. Three. So the third one is overcoming survival instincts. So there's a reason why we crave what we crave. Okay. There's a reason why I'm going for the peanut butter and chocolate chips. It hits all the major cravings. I got the salt, I got the fat, I've got the sweet, um, these are things that we don't really have an off switch for. It's super, super, super tough when you're eating. Um, so here's why, because it used, so I'm just gonna talk about the five teeth real quick. Okay. But when we think, when we think about it from a survival perspective, it used to be so hard to get salt and sugar. They weren't no cutesy. Right? Okay. They didn't exist. You were finding fruit on trees and thought was very difficult to find is a reason why salt was basically money for so long. Right. Um, and umami, can you repeat after me?

Dr. Nicole (22:44):

Umami, umami.

Dr. Nicole (22:47):

Umami has a savory face. The protein that is a Japanese term for protein. Um, and so as soon as you're born, you don't like bitter. You don't like sour because those it's usually indicates something that's poisonous or toxic. Uh, salt comes a little bit later in development in terms of liking it. And salt has to do when you do eventually get those cravings has to do with keeping your body in homeostasis. So keeping all of your little workings in balance, right? Like a machine and balance. And then mommy is going to tell you, you're getting your protein, your building blocks, right? I'm actually building the stuff you need and sugar is the energy. So you can imagine if we grew up, uh, you know, our ancestors and ancestors, ancestors had a very difficult time finding these things, selective pressure in terms of evolution meant that when you've got those things, they taste good.

Dr. Nicole (23:36):

We're all good. So good that we don't really have an off switch. So you're fighting against a millennium of survival instincts at nine o'clock at night when you're tired and frustrated and grumpy or whatever the case may be in your body. Yes. The body goes, I'm done. I'm going in survival mode. So this is something that I come back into the, the, the more that you know, that you're not alone and you have people to support you and hold you accountable. The more that you're working on your self-acceptance and worse, the less problems you will have with overcoming these survival instincts, um, that did us very well as humans for a long, long time. There's a reason why we've proliferated, but in the last 30 or so years, you know, basically since the industrial revolution and then coming into processes has not served us well. That's a little,

Roy (24:29):

Yeah, because of what it, what it, what leads up to that. Like I was saying, you know, being tired is a trigger, but that's the survival. Like I've got to wake up to survive or, you know, being frustrated, being upset, whatever it is. So that, that makes perfect sense. I like that.

Dr. Nicole (24:46):

Good. I, I wanted to put a little bit of that neuroscience in there about evolution and survival because you can't turn it off, which leads me to number 4, which is whatever you are doing. Give it your undivided attention and role. I know you don't do this. I know what your work schedule looks like. Sometimes when you're working, when you're working, you're working, when you're eating, you're eating, when you're watching TV, go for it. I love me, my murder. She wrote, you are watching don't mix and match any of those. Okay. Like, so it really comes down to, what did you learn in kindergarten and kindergarten? My daughter who's five years old is super present in the moment, super immersed. And then when that thing's done, she moves on to the next. She does not multitask that doesn't serve her. Doesn't serve anybody and especially so when it comes to when you eat, so do not do any of those things at the same time and focus on it.

Roy (25:49):

Well, and that's one thing our, uh, the dietician that we're working with, that was one of, well, two things that she told us, I guess, was number one, do not eat supper because we suffer in front of the TV watching the news. So she said, you cut that off. And the other thing with the sleep factor, she said, turn, you know, she said, I'd rather you not watch TV in bed at all. But number two, if you have to cut it off by nine, o'clock where you can read and kind of wind down. And so we've been better at that, you know, reading when we go to bed and not getting all excited with the TV turned on, but, um, we haven't been as good about not eating in front of the, you know, the evening news. No.

Dr. Nicole (26:33):

Okay. So I'm giving you guys a few tips. It's helped me a lot. We just said we're not doing it. And every once in a while, even my daughter, when she's five, you know, and people, every once in a while, I'll let her have like a mini picnic on the floor while she's watching whatever show, but we make sure she knows that special. That's not what we always do. We sit down for dinner, we sit down for breakfast, we sit down for lunch and we talk to each other and that's it. So, but it's the same thing for work. It's not fair for your work. You're not even paying attention, what you're eating, terrible. Yeah.

Roy (27:04):

Dude, that sometimes with breakfast, you know, I may, while I'm fixing it and I'm thinking I should be doing it. So I'll bring it over, sit down at the computer. And then I end up either eating really, really fast or just dragging it out so much that I don't even know that I'm eating so guilty, guilty on that one.

Terry (27:24):

Yeah. And IF I forget to eat, which is kind of crazy sounding. I know, but you know, I'll just, I'll try to just maybe take a bite of something and just go on. Next thing I know it's like five, six hours later and I'm like, Hey, wait a minute. Something's going on? And then I'm like, yeah, I know. I'm not bragging. I've never had that problem. I just get too busy. I just got so busy.

Dr. Nicole (27:47):

Terry. I love getting immersed in my work. I love my work. I love what I do. I love my clients when I'm working out. I love that. And all of a sudden I'll be like, Oh, you didn't, you didn't eat so well, here's what I'm going to say about that. It doesn't, I'm learning from, from my nutrition specialist that she's like that she's basically saying to me, I'm not going to tell you, you have to eat all the same time. Like, there's all these other tricks that you can get to. Eventually, you just need to develop the habit of taking your time and doing it and planning it ahead of time. That's it? Right. So I'm not great about eating breakfast. I have my coffee, I help my kids get to school. I then do my workout. I got to do it right away in the morning off. It does not happen. And at about 10, I'm like, okay, I'm ready to eat something. Now that doesn't work for everyone. So it really is trusting your body. And if you are like carrying you for Dicky, then you have to have those things ready to go and plan it ahead of time. It doesn't have to be at a specific time. You just can't let yourself get to running on empty because then it all falls apart.

Roy (28:44):

Right. Right. And I've gotten better about listening to my body in the morning, because used to, I was first thing in the morning, eat the breakfast and move on. But now there, there are days that I may not be hungry till, you know, nine 30 or 10, and I may eat a boiled egg or some oatmeal, something like that. But I don't feel like I've just got to get up and have that meal. So that's important just to listen, listen to your body and when you're hungry. But like you said, not go, cause I ha I do the opposite too. You know, sometimes you don't feel it coming on. And then all of a sudden it's all over you. And you're like, so starving. You could eat everything

Terry (29:22):

Or get past your starvation point. No, sorry.

Dr. Nicole (29:28):

Well, I got you. And the other thing too, to remember, and that I'm learning more and more as I research around aging, because there's something about hitting 40, that makes you go, Oh my God. And, um, that is that we have a, our, the way that our costs work and our circadian rhythms work, they do change, they evolve. And so, you know, I used to be the person who woke up hungry and would eat a farmer's breakfast. My dad was always thought he was like, you have a tape form. And, and uh, and now I don't, and it's just is what it is. So it's every single person is different. So that's kind of why when you get out there and you're trying to find advice, you, your number one thing to do is when you're mindful, trusting yourself, that's it like paying attention, doing undivided attention. What you're doing, your body cues are there. We've just learned to, we've just been conditioned to stop paying attention to them.

Terry (30:21):

Rehab. I mean, in all aspects, all aspects of everything. I mean, it's crazy.

Dr. Nicole (30:27):

Yep. Yep. Which brings us to our right. All right. This is the most important one because it brings them all together in a lot of ways. So again, just to recap, you're not alone. inform people what you're doing. Don't be ashamed of it. Say like, boom, I am watching my sodium intake or whatever the case may be, get some online resources. And if you can get a coach to no amount of self-improvement can replace self-acceptance, you've got to work on the root issues of why you have possibly unhealthy relationships and sabotaging yourself with food. Or as you said previously, in one of your episodes, medicating with food, um, three is overcoming those survival instincts is sure it's hard, but if you're mindful, you can do it. And understanding it is a big step for undivided attention to whatever you were doing in the moment, no mixing and matching, eating, and work and TV, and all the things do one thing at a time. And the last one is detaching from the outcome. So the most important thing is that you're doing what's right in front of you because you're enjoying what you're doing right now. And it's not because of achievement at the end. And this is the hardest thing that I've had to learn is that it's not about me fitting back into jeans, which I know I'm never going to, and finally gave him the Goodwill. Like that's just not going to, and if it does, I'm going to do here. Yeah.

Terry (31:47):

Wow. That's what I'm thinking. Exactly. That's my next thought I'm buying new jeans.

Dr. Nicole (31:53):

Like when I, he asked exactly the point is that's not the end goal. The end goal is not for me to fit into some idealized number or, you know, to look good on Instagram, which if you see my Facebook live stuff, you know, I don't care and it's a better life. Yeah. So you have to just whatever that process is right now, you got to love it, which means when you're working out, do something that you love and want to do when you're cooking, put on music, have fun, taste the spices before you put them in really start playing with your mind and be like, wow, this is an experiment. This is amazing when you're eating, savor it, enjoy it, enjoy the process for the process state, because there is only right now not to get all Eckrich totally on you, but there is really only right now. And so it's going to help out so much if you get away from this thing at the outset.

Roy (32:46):

Yeah. That's important because, uh, you know, one thing that I've tried to be a better helper in the kitchen, I'm not quite there yet. And, you know, kind of going back to what you said earlier that the, uh, you know, the planning for us is the hardest part. We've gotten good about putting everything in, but, but, um, you know, we need to work on planning, but the, uh, cooking together, cutting up stuff and just being in the kitchen, that's given us that quality time that we can talk. And then I think I've mentioned this many times before, but then it also gives us a, um, a perspective to sit down and talk about the food. What could we do thinking about new dishes that we could make with, if we did this and did that. So it really kind of plays into, um, you know, our quality time and experimenting because we've become much more, I would say risk takers. I think Terry's always been good at experimenting and coming up with stuff, but now we kind of work together to, Hey, you know, let's try that. The worst thing you can do is we won't do it again next time, but go ahead and take those chances.

Terry (33:56):

And he's so good about telling me, I mean, everything that I make is the best thing he's ever. He is very appreciative, but I know those. I tried to do some pork chops. They were horrible. And he was so happy that he had them. I mean, he's so good.

Dr. Nicole (34:14):

And this is the reason why I fell in love with you too, when we connected. And I listened to your stuff, because you're basically saying like, man, we're doing it. I think the thing that really hooks me right, is when you told me, or maybe it was on one of your podcasts, when you said, first time I had tofu and I was like, someone was saying like, like this, this is a weird product. And now you love it. And I think about how much inspiration you can bring to people who are like, ah, that whew, fruit, blue, whatever, natural health tofu, that's not me. Right. You were saying like my generation, I'm a man, blah, blah, blah. And you're saying, heck no, you gonna do a lot with tofu.

Dr. Nicole (34:54):

Oh. And he asked for it,

Roy (34:57):

You know, we got, we bought two big packages last time at the grocery store. And you know, we're trying to experiment more. And yeah, I hate to talk about the same old stuff over and over. But, uh, Terry made this tow food Chile the other night. That was fabulous. I mean, you wouldn't know it and you know, and that's part of it. I think we have to get over it.

Dr. Nicole (35:19):

We're all much better than like the fake meat products with the fake meat products, um, elbow, some of them I really liked, but for the most part, they have a lot of extra carbohydrates and extra weird fats and keep it as clean as possible. Keep it as clean as possible and you can't go wrong. So I just loved that. And I think that that's an inspiration people need to hear is there are real people on this journey who were trying TOEFL for the first time and they are here for you. I hope that I hope that your listeners,

Roy (35:44):

I think I'll say this to all the other dudes out there is that, you know, we need to get over ourselves that if I'm eating a piece of brisket or I meet some tofu, it doesn't change who I am. I mean, I mean, it kind of would

Roy (35:58):

Well, no, I mean, it's going say it kind of will be kind of will because it'll, it'll make me healthier in the end, but I'm just saying it doesn't, you know, I don't, uh, don't feel my manhood is threatened because I eat some tofu. It's just, yeah.

Dr. Nicole (36:12):

So all, all of this to say is make it fun and detach yourself from any, any aspect of achievement. This isn't about achievement, although you will have milestones, but this is a never ending journey for sure. And the quicker we can, the quicker we can get away from saying like, this is an end point. That's the only thing I care about. I mean, just that's too far away. It's just is, and you got to just say in the moment being like, I love this process. I think you would love it. You will change your habits.

Roy (36:39):

Yeah. And I think that gets to the slowing things down because that's, you know, I've always been very aggressive, like, okay, we're setting, you know, some crazy, you know, five pounds a week. That's what we're shooting for and we're going to do this and then you fall short and then it's like, yeah, I just give up. And, and this is the one time that I just said, look, this is just an ongoing process. We got to do the best we can do every day. And things will just work out in the end. That's that's all you can do.

Dr. Nicole (37:08):

And the more you surround yourself with people in a similar mission, which is what we are doing here today, I would say like, I'm going to rethink this conversation today. When I think I'm going to go get those many M and M's peanut butter, and we'd be like, Nope, I don't need to. Roy and Terry got my back. Yup. So those are my five, five mental fitness tips for physical fitness. Okay. You could pop some tofu instead. Tofu cubes are real quick.

Roy (37:37):

Well, she did. She made, um, they were, she cubed them and then put them in the oven to bake and they tasted like little potato bites. Anyway. It's, we'll have to do a whole tofu cooking show, right?

Terry (37:51):

Oh my gosh.

Roy (37:56):

Well, so what is one, um, you know, we talked a little bit about this, but what's one tool or one ritual or something. That's a part that you have made a part of your daily routine that you just, you can't do without

Dr. Nicole (38:12):

[inaudible], but okay. I gotta think about daily on the bigger end therapy I cannot do without continuing to work on my mental health. Um, it just, everything falls apart when, when, when my depression takes over. So, um, that's a, that's a big thing for me, um, on the daily, on the reg though, let's see. Um,

Roy (38:36):

Well, that's important to talk about, I guess that, you know, you know, it's kind of the same. I'm going to put it in the tofu class. It's one of these things that doesn't change who we are, because we tell somebody we're going to see a therapist. It's actually, it's kind of in line. It's empowering because I can't always unload all my burdens on Terry. She does a good job with carrying my own, but don't use your friends and family.

Terry (39:06):

No, and I think I'm a therapist because I've actually had, you know, 25 years of therapy off and on here. And I feel like, you know, every time I read something or talk to somebody, somebody like you, I'm like, well, I don't know what I'm really putting into practice. All the things that I've learned or even some of the things that I've learned, you know? So, and then I go and read some books and I'm, Oh, I love Brene Brown. I mean, all these, you know,

Dr. Nicole (39:33):

Brene Brown, this is, I was researching hashtags to use as I build my Instagram. And this, this woman said research hashtags of people that you admire. So I went on to research Brown, guess what? Brene Brown doesn't even need to use hashtags because everybody knows who she is. Okay.

Terry (39:48):

That is so true. Oh my gosh, I cannot get enough of her. I really cannot.

Dr. Nicole (39:55):

So yes. So therapy has been a big deal. And, um, my dad put this really well. Uh, he said, when you, when, if you like crack your head open, are you going to ask your husband to fix you? And I said, Oh, hail. Now it's the same thing with your brain. Like your, your brain has things going on. And there are professionals who are there to help you. Don't burden your family. I mean, inform your family, but you can't expect friends and family to be your therapist. Right. And it also makes for terrible relationships. You've got to inform and talk, but do the real hard work and the inner work with someone who is equipped to deal with and doesn't have an in the fire to be perfectly honest. Exactly, exactly.

Terry (40:35):

And asking for, I mean, asking for help, you know, like we were talking about earlier, it's just such a hard thing to do, but you know, you're really strong if you do it because you know what your limitations are, you know, what, you know, what you need to work on and you do need the help because you're not the professional.

Roy (40:52):

And the other thing I would say on that is, uh, you know, for the audience, don't let cost stand in the way, because there are a lot of resources, even in every community. If you live in a rural environment, now we have telemedicine and things. So I just, you know, a note to anybody that is suspects that you needed is just reach out and ask for you. You really can't go wrong.

Dr. Nicole (41:17):

Yeah, exactly. And, and you can reach out to any professional therapist and say like, maybe I can't afford you. They have lists of resources. They can say, put you in touch with the County or put you in touch with the city and find out who's doing pro bono worker. Um, there's a lot of helplines now because of COVID right. You know that on one hand, but really good on the other hand for mental health.

Roy (41:35):

So that'll be our message for today. Yeah.

Dr. Nicole (41:38):

Oh, go ahead. I didn't answer on what I do daily on the reg.

Terry (41:43):

Okay. Avoiding, avoiding.

Dr. Nicole (41:47):

Yes. Um, I would just say music. I, I put on my music and I live in the city, so I'm sure my neighbors don't love it super loud. And I don't, I don't work out super early and that's when I, I just put it on, like, I pretend like I'm, you know, 19 again in college, I just black music and I get to work at that show. Good. And right now I can do it outside. So it feels great. I don't think I could live without music.

Terry (42:12):

Do you scream sing to it or do you just listen to it?

Dr. Nicole

No, no, no, no, no. I just listened to it. No. Are you kidding? So out of shape that my workouts are like, I'm just barely breathing

Terry (42:24):

In your car. Oh. When I do it, when I listen to music in my car, I turn it up really loud and I scream sing so I can't hear myself, but it feels exhilerating, it is so, Oh my gosh.

Dr. Nicole (42:37):

Well, simple things, but there's a lot of neuroscience research that supports that what music can do to our brainwaves and bring down our stress. So if it can get drained down my stress and get me through my workout three, John. Yes.

Roy (42:53):

Well, Dr. Nicole, we certainly appreciate you taking time out of your day to talk with us. This has been awesome. And I'm gonna really keep after you to come back and talk to us about the, uh, the five tastes that we've, you know, hit a little bit on. I think that would be an, uh, it'd be awesome to have you back to talk about that.

Dr. Nicole (43:13):

It would be my pleasure. This has been amazing.

Roy (43:16):

So why don't you tell everybody, you know, I know that you do some consulting and training, but you may want to tell everybody, you know, kind of what your talk target client is, who that is. And then also, uh, all the ways in which they could get ahold of you to find out more.

Dr. Nicole (43:33):

Yeah, I appreciate that. Um, my current claim for consulting and training is typically small to medium size food companies and beverage companies, um, who are beginning on a growth stage. And so need some systems, someone who can come in and understand the sensory side of it, but also system side. So, um, I do that and then my keynotes fly all over the, all over the place, really, because it just depends. I mean, mental health is everywhere, so it, there's not really an audience for that, except for people who really want to step up and say being vulnerable is okay. And so I can kind of make depression funds in a little bit of ways and at least help people own it, like I've owned it. So those are the two places. And then on the interwebs, you can find me at doc G a R N E a U, which is at dot Garneau. So that's my handle on Twitter, Facebook and Instagram, where I, I tried to go live every day with my docs daily downloads.

Roy (44:28):

Oh, okay. Awesome. Well, again, we want to thank you so much for being here and it's been a pleasure speaking with you. I've learned a lot. Uh, also want to just remind everybody, you can find us at www.feedingfatty.com on Twitter at feedingfattypod and Instagram at feedingfatty. If you're a professional in the space, or if you have an awesome success story, you'd like to share with us, please reach [email protected]. We'd love to talk to you about being a potential guest for this time. I'm Roy, I'm Terry.

Roy (45:08):

Thank you.

We talk to Andre Roman about fitness, nutrition, and lifestyle.

Andre Roman, and I am the Founder and President of Andre Roman Fitness. I am a competitive bodybuilder and lifetime fitness enthusiast with over 30 years of immersive experience in exercise and nutrition who has helped and inspired countless friends, colleagues, and family members develop a life-changing love for fitness throughout the years.

Before devoting my work full-time to my company, I had a full-time corporate career in Talent Acquisition for several Fortune 500 companies. Over two decades of experience as a traditional corporate employee with a hectic work life consisting of daily commutes, meetings, deadlines, overtime, etc., forced me to learn how to successfully balance a demanding career with a rich family/personal life while still leaving time to pursue my passion for health, fitness and bodybuilding.

I am currently in the best shape of my life at 44 and want to show you how you can do it too! Regardless of your individual situation or any obstacles that seem to be getting in the way, my experience has enabled me to design an exercise, nutrition, and lifestyle program highly customized for YOU that is manageable, enjoyable, and proven to get results. I don't just give you a meal plan and training program to lose weight in 30 days and send you on your way. I take a holistic approach with an eye toward longevity and training your mind in addition to your body in order to achieve true, long-lasting results.

I grew up in Fredericksburg, VA where I enjoyed playing many competitive sports including football, soccer, basketball, rugby, swimming, and baseball. I fell in love with working out during my freshman year training with my teammates on the football team and never looked back. Fast forward some 30 years later and exercise and fitness continues to play an enormous role in my life. My educational background includes an MBA from The University of Florida in Gainesville, FL and a Bachelor of Liberal Studies in Economics from The University of Mary Washington in Fredericksburg, VA.

When I'm not working with one of my clients or training myself, I enjoy the beach, trying new recipes (healthy ones and cheat meals too), keeping up with the newest research in the fields of exercise and nutrition, good coffee, and listening to Phish. Life is good with my fiancée Debbie raising our four-legged fur-baby in Del Mar, California.

[email protected]

www.andreromanfitness.com

https://www.instagram.com/andreromanfitness/