EP 13 - BLAME IT ON THE ALCOHOL
In this episode of Get Your Shit Together we chat about…
🧡 Alcohol, your blood sugar, and your cycle
🧡 Nutritional therapists’ drink picks and passes
🧡 Practical tips if you decide to include alcohol in your routine
🧡 Zero proof alternatives that don’t suck
Resources & Good Shit
Episodes
What We’re Consuming
Adina is still into Dave Season 2 even though it’s gross [consider not watching it during a meal].
Diane and her husbae celebrated a 10 year dating-versary in Detroit at Mink, a cute 28-seat oyster bar! Highly recommend making a reservation for their 4 course tasting menu and then adding more zinc / oysters to your experience!
Adina made a tasty taco bowl with Instant Pot short ribs and her homemade roasted tomato salsa! We added both recipes to the GYST Mini Course Cookbook!
Other Good Shit
Lil Dicky’s rendition of The Lion King is hilarious.
If you visit Detroit be sure to add a trip to The Lip Bar, a Black woman-founded and owned clean beauty brand! Their lip liners and glosses are so smooth, formulated with jojoba oil! You can also find their products in WalMart and Target.
Grab your GYST Mini Course!
Through 4 video lessons we’ll walk you through how to nourish your health through food, sleep, stress management, and movement. Dive in for a taste of nutritional therapy and functional fitness, so you can start to get it together! Get your GYST Mini Course.
Connect with Adina:
Instagram: @adinarubin_
Website: www.adinarubincoaching.com
Connect with Diane
Instagram: @dianeteall
Website: www.diteawellness.com
Root Cause Reset: www.rcrprogram.com
Transcript
Transcript was auto-generated! There may be some errors, but you get the…GYST 😜
Diane: 0:30
Hello. Hello. And welcome back to another episode
Track 5: 0:32
of G Y S T Adina good morning,
Diane: 0:37
or good afternoon. How are you doing?
Adina: 0:39
it? It's this is morning, 12,
Diane: 0:41
Where am I? Okay.
Adina: 0:44
It doesn't matter when they listen to it. So good. Whatever it is for you, booboo
Diane: 0:50
Oh yeah. Tell me what's good. Over there. What's new. What's shaking.
Adina: 0:54
what's shaking. I guess I should do a skin update since we left them hanging
Diane: 0:59
Yeah. I see in the outline Adina's rash.
Adina: 1:04
Um, so. Suspected, which is amazing. It really just came and went. It completely cleared off my body in three days, which was incredible. As I mentioned, what I felt to be major progress from the last time I had a skin flare, was that at no point was it itchy? And we know that itchies usually indicates some kind of histamine stuff going on. So I've been really intentional with supporting my metabolic health, supporting my detox pathways, supporting histamine breakdown, all that good stuff. And so it seems to be really paying off. And so it completely cleared off my body in a matter of days, however, my
Diane: 1:44
Bye
Adina: 1:46
not right red, not itchy, that inflammation went down really quickly, but it got so dry my face, not like it's weird. It's not the kind of dry. Feels dry to the touch and like, look scaly, H just peeling my faces peeling off. It almost looks like I got a sunburn. Like it's just, I wake up in the morning and my a layer of like a snake, like a layer of skin molting. Um, so I've just been, usually I'm the kind of person who I just have to moisturize morning and evening, and
Diane: 2:22
Yeah.
Adina: 2:23
we're good to go. But I find myself throughout the day, I have to put on like a beauty counter oil or something because like my face is falling off.
Diane: 2:32
Like something, which our friend, Genny B one of our favorite estheticians who has a virtual practice talks about how just an oil though is not moisturizing, but you need something to at least it's we're in the humid dewy season as dad's side. It's not the heat, it's the humidity. So hopefully that's helping instead of like the thick of winter, right.
Adina: 2:53
Yeah. I'd like to think, but literally my face is falling off. It's bizarre. It's relevance are. Um, and again, I am nervous to use something like a chemical exfoliator, which would be my go-to just because I just don't know what's going on there. I don't want to make anything angry if it's still under the surface, but
Diane: 3:11
speaking of molting though, do you remember a Goldmember? Like, “Oooh, that's a keeper, but at the skin box, please.”
Adina: 3:19
When you posted that meme, I laughed so hard. I was like, this is why we're friends.
Diane: 3:23
And doesn't Beyonce like bring over the box and he like puts this sheet of skin in there.
Adina: 3:28
Beyonce being in that movie is one of the most underrated things on the planet, I
Diane: 3:34
It would never happen again. Although I guess she did lion king, but she doesn't typically do film work interviews or anything like that anymore.
Adina: 3:41
I meant to mention this. When you talked about lion king being one of your favorite movies, I feel like we've never talked about the little Dicky lion king.
Diane: 3:49
Wait,
Adina: 3:49
you
Diane: 3:50
what
Adina: 3:52
Oh,
Diane: 3:53
to say? I thought we're going to talk. I thought we're going to talk about how the lion king is like a musical and you're appalled or surprised that I do love it, but I,
Adina: 4:02
I didn't even go there. So yes. Two things we need to talk about. Number one, as soon as we are done recording, I need you to go watch little Dickies, rendition of the lion king. He tells the whole story
Diane: 4:13
oh my God.
Adina: 4:14
in his like rap style
Diane: 4:15
Lion king and rap. Two of my favorite thing.
Adina: 4:19
and not just rap, like little Dicky rap it's specific, you know? Um,
Diane: 4:23
of you've been watching little Dickey or season two of day, which I haven't gotten into yet, but
Adina: 4:29
Yeah. So I did want to talk about this today. So what are we consuming? We're consuming Dave. I've mentioned it on the last episode, but we had just gotten started. And now that we're a few episodes in, I need to say this. I just got up to the episode where it became abundantly clear why the reviews for the season where it's great, but it's gross.
Diane: 4:51
oh,
Adina: 4:52
Yeah. It's gets like episode three or so, and wow. It's still great, but it is so
Diane: 5:01
like give us a little clue here. I mean, our last episode was how to poop like a pro. So what
Adina: 5:06
I don't think I want to, I don't really want to, I don't want to give you any clues,
Diane: 5:11
grows, body fluid weight.
Adina: 5:13
of it. It's all of it. Yeah. Um, so enjoy with caution. Don't like the thing is that we talk a lot with our clients about like, not eating meals with screens, but just so that you guys know Dani and I watch TV while we eat dinner, it's just a little ritual of ours. We, yeah. We like to sit on the couch. We like to. Our Shabas meals are some time when we really just sit down and talk, but we both just love media and culture so much. And our TV watching is such a shared experience. And so that's really sacred to us. So after we put the kids down, we sit on the couch, we eat our dinner and we watch our shows and shows like it's usually one show a night, but we are watching Dave and it's always questionable. If we should be eating dinner,
Diane: 6:02
well, it makes sense that you also are not watching that when the kids are up, if it is gross. And I mean, speaking of, as far as what I'm consuming, Neil wanted to start in on season two of black summer, which is another zombie show. And we used to watch walking dead, but my adrenals can't handle it. And when we are say eating dinner and watching, and someone's chewing on someone else's face, I just I'm stressed. I'm not hungry. Yeah. And these are sprinter zombies. Okay. These aren't like, oh, our heads mush like a grapefruit. Like if you punch it, you can penetrate their head. But yeah, they can like bite through your arm. No, these are sprinters zombies. They change really quickly. So. I just don't know if I'm equipped. If that zombie apocalypse is to tap in like this particular one, but it was too much. I can't watch it. We did finish up Handmaid's tale it. Might've mentioned this on the show too. I think I'm done with that one too. And it's too stressy depressing. So I've been looking for more comedy and looking at things like travel shows and nature shows with cute animals. But this past week, um, I didn't consume as much media because we are celebrating like our 10 year data versary. I can't believe that much time has passed Neil and I met like in 2007 and the dorms and we're college crushes, but I date other people so on and finally got
Adina: 7:30
It sounded like you said, did other people,
Diane: 7:33
I mean like God dated other people. There we go. And I ended up like asking you. He asked me out on a date. I remember when I was between relationships and I was like, it's not the right time. And he's like, it's just a date. And he's so sweet. But I was like, you know what? I can do me for a bit, ended up asking him on a date, like a year later. And he didn't answer me for like three days on my like pink razor phone. No, I didn't have that. Then it was like an envy phone with a flip-up keyboard. Right. I'm at least, at least he could get back to me. And finally, he was like, my phone was broken. We ended up going on a date and we've been together 10 years now. And so we went to Detroit to get a weekend away, go out to dinner, finally get dressed up again. So that was fun. The hotel though flooded in the basement, like so much rain. We really needed it here in Michigan. It's been so dry, but we basically got like a season's worth of rain all at one time. And so that was interesting. But we play the animal crossing, which is a really cute game on switch that we enjoyed beginning of quarantine. And then we also played trivial pursuit and we went to this restaurant if you're in Detroit and you want to go to a cute kind of casual little spot with 30 seats in it, it's called mink. And it's a little oyster bar and they had a fixed course menu. And of course, a lot of oysters in there, but it was so creative. There was some like a mackerel toast that I really want to try to recreate. So it had some fresh baked bread sourdough with some lemon yogurt on top, and then like a calamari lamb Ragu. I mean, I was like, this is interesting. And then mackerel on top with some cilantro and chili peppers. It was so good. So there were like four courses and we added extra oysters because zinc
Adina: 9:23
That's
Diane: 9:24
I know you can't partake in that one, but
Adina: 9:27
Yeah. Seafood is a no-go that sounds fresh and delicious. Listened to those flavors.
Diane: 9:35
many. And I, this is, it's funny looking back at what I did and didn't like as a kid, as far as food went, like I thought that oysters shellfish all just, oh, that's like snot, but I just hadn't met the right one
Adina: 9:50
Hmm.
Diane: 9:50
it's so cool. The range. Yeah. It's so cool. And my palette, I'm sure matured, but there's such a range you can have, they can taste everything from melon-ie to strawberry, to like butter toast to salted So it was so cool to just try a bunch of things. Great ones.
Adina: 10:07
Yeah, it's interesting. There's not really so in, kosher law, like we don't eat shellfish and I don't really think there's anything that quite has the texture of shellfish. So it's hard for me to even imagine it, you know?
Diane: 10:21
Yeah. What, what foods did you hate as a kid? But now you.
Adina: 10:27
What foods did I hate as a kid? Yeah, I didn't love fish growing up. I was not a fish person at all. And I actually think one of the first fishes that I enjoyed was actually raw salmon. Like in sushi, I find, I know the texture can be difficult for some people, but I find raw salmon to be less offensive. I enjoy salmon now, but some salmon is still a little too fishy for me. If it's like just poorly cooked and not fresh. But I find raw salmon to actually be a more consistent, good flavor for me. It's like much less fishy.
Diane: 11:08
that was like my gateway sushi fish was salmon. I can feel so buttery and smooth and yummy. And you know that you and your kids love salmon now, like we were talking about last episode
Adina: 11:19
Yeah, my kids down it, well. That's fun. Was that, was there anything else you wanted to share from your
Diane: 11:24
no, Detroit was so fun. I love getting dressed up and again, thank you,
Adina: 11:28
you liked?
Diane: 11:30
Well, thanks. Oh, the last thing I did want to share too, on a safer beauty clean beauty front is the lip bar. I discovered that their storefront was right there in Detroit. They're Detroit based black woman owned, founded, and it was this cute little storefront right by our hotel. And I picked up a couple of brownie nudes. Like I love nude lipsticks, but especially those that kind of have that brown orange undertone. And they're so smooth. They have jojoba and argan oil in them. So I picked up a couple of lip glosses and lip liner. They also are available I guess, at Walmart and target, but if you're ever in Detroit, go stop in
Adina: 12:07
that's cute. That's cute. Love that. Love that for you. Um, Consuming on the food end of things. A lot of taco bowls, I feel like, have I talked about this on the show before? I don't know. That's a thing we do at my house a lot because I like to just make an assortment of proteins and toppings and we kind of just mix and match them through the week. So I'll cook up the rice, you know, an organic white rice and some bone broth, or even in whatever sauce I cooked the meat in. So last night, I made boneless short ribs in my instant pot and the sauce was kind of like barbecue almost. I just did crushed tomatoes, coconut aminos, apple cider vinegar, honey, in my instant pot. And I put the short ribs right in there and then shredded those and put the rice right into that sauce to cook it. And then I made yes, so good. I made pickled onions and a roasted tomato and pepper salsa, which people always see on my stories. And they're like, what is
Diane: 13:10
and then what did you do?
Adina: 13:12
I mixed it all together.
Diane: 13:15
I think we're going to have to put those short ribs and, or like all the steps that you just described into the gyst mini course cookbook, because I think short ribs can feel intimidating for a lot of folks, especially if you were to make them stove top. But that sounds like a set and forget delicious meal.
Adina: 13:31
Throw them in the instant pot. So good. I'm going to have the leftovers today and they're probably going to taste even better
Diane: 13:36
me a picture.
Adina: 13:37
yeah, that roasted tomato salsa, basically. You just, if you've never made salsa before, it's so easy. I just take whatever tomatoes are going bad on my counter and throw them on a baking sheet with some peppers. If you have like a spicy pepper, you could do that. I put it under the broiler and just broil it till everything is charred. Throw it in a food processor. You could do lime juice. I'll usually throw in an herb Dani doesn't like cilantro. So I do parsley most of the time. Yeah. And then a white, either a white or yellow onion and just mix that up in the food processor seasoned to taste. And it is the best salsa
Diane: 14:13
That sounds fabulous. All right. I'm going to have to copy that because I was actually thinking like taco something or other tonight, taco Tuesday. Love it. Well, if y'all aren't drooling now drilling before drilling now. Oh, let's get into it. Shall we? So
Adina: 14:30
Speaking of tacos?
Diane: 14:34
it's taco bell. Oh my gosh. There's a first dad joke. Alcohol.
Adina: 14:40
like, like Mexican restaurant. I don't know where my brain was going. Yeah.
Diane: 14:46
right. All right.
Adina: 14:48
Excellent transition. We are excellent at transitions on this podcast.
Diane: 14:53
Well, today's episode is all about alcohol. And before we get into it, you hear a little disclaimer at the top of each episode, but we want to give another special one here. This episode is going to be for the recreational drinker. If you are someone who struggles with substance abuse, we encourage you to seek support from a trained professional. So outside of this podcast,
Adina: 15:17
So I am technically a trained professional, but I don't do that anymore. When I was working as an art therapist, I was working inpatient in substance abuse, detox and rehab facilities. And I did love that work, but it is not what I am licensed to do anymore. And I am not your trusted professional. I think there's something when I first started my nutrition practice, my strength and nutrition practice, I felt like a lot of the clubs. I was getting, could almost secretly tell that I was a therapist and I had to really set those boundaries hard. So we are boundary
Diane: 15:55
It's bound to come up as a conversation, right? Especially, well, we're also nutritional therapy practitioners, nutritional therapists, but that is not our scope to specifically support those who are dealing with substance abuse.
Adina: 16:09
Yeah. Eating disorders, substance abuse. Like they're an important part of the conversation when you work with a nutritional therapist, but we are always very clear to let you know when the conversation has reached a point where it is outside of our scope. And we will refer you out to somebody who is licensed and can navigate that conversation better with you.
Diane: 16:29
Yes, but this is for you. If you are perhaps dealing with cycle concerns, you want to support your fertility. Maybe you have a lot of inflammation going on or some autoimmune conditions and you just want to feel better. And you're just not sure if you should or can include alcohol in your routine. And like so many things we talk about, it depends there's nuance here.
Adina: 16:49
Maybe you're a person who was on a healing protocol during the year, and you felt like you were supporting your body really well. And now it's summertime and you're getting, you're getting invited to a lot of barbecues, a lot of happy hours, a lot of parties that revolve around day drinking or night drinking. Do people say night drinking? Is that
Diane: 17:10
I say day pants and like night pants. So why not? Like
Adina: 17:14
Yeah. So maybe we are shifting into this summer season where you are going to be around more alcohol and you're kind of curious how to navigate. All of that healing work that you've done with this new found challenge of being at those parties, being around maybe the temptation or the intrigue of including some alcohol now. So let's, let's get into this conversation.
Diane: 17:40
Yeah. Yeah. We're going to start with like our magic school bus style chat here by talking about the role of alcohol in your body, how it affects things like your hormone health, your liver, your blood sugar handling. Okay. So first up we touched on this on a previous episode, but alcohol is a toxin. So we talk about cartoons and cartoon analogies here. And I think this is really appropriate. Think of your liver. She's doing the most, doing so many awesome things for you. And so part of that is processing.
Adina: 18:13
So many, let's put a number on that because we always say like, oh, your liver does so many things in your body. I think it's at least 500
Diane: 18:20
yes, at least she's busy,
Adina: 18:23
She is very
Diane: 18:24
just very busy. And part of, one of those functions that's relevant for the context of this episode is preparing to package things up so that they can be properly eliminated excreted. So that includes, um, medication, it process medications that you take in supplements your, your blood sugar or your glucose from your food, but also to sex hormones, which includes estrogen. And in our episode about period myth-busting, which is, I think episode 11
Adina: 18:56
That sounds right to me
Diane: 18:57
or 10, we'll put it in the show. Now we've done so many. I forgot. We talk about why it is so important for you to eliminate that estrogen. And if you're someone who's been taking hormonal birth control for extended periods, or you have. Symptoms.
Adina: 19:12
extended periods of time. You're not taking it to get extended periods.
Diane: 19:19
Have you been on hormonal birth control for a while? Or you have symptoms like sore breasts and mood swings right before your dot drops. What else?
Adina: 19:28
Or you are struggling with your fertility. That's a really important piece of this conversation.
Diane: 19:32
it's especially important that we make sure that estrogen gets escorted out. But what happens when we add alcohol to the mix? Imagine again, your liver is processing all kinds of things, doing the most and things like estrogen, estrogen are in line to get processed, right? So they're waiting in line, along with the food that you eat, the medications you take, and then alcohol comes in and cuts to the front of the line.
Adina: 19:58
That brat I'm here.
Diane: 20:01
imagining like a woo girl, like, woo. It's just like.
Adina: 20:05
Yeah, like the sorority girl, just showing up. Ready to be
Diane: 20:09
Yeah. We actually got into the elevator this past weekend with a bunch of women enjoying a bachelorette party. And I hope they had a great time too, but it was very, a lot of whoop. So that's what I'm imagining here. Like these drinks just cut to the front of line. Everyone else is like, um, excuse me, because alcohol is a toxin. So your liver is going to prioritize processing that first above everyone else.
Adina: 20:33
Yes. So I'm thinking of that bachelorette party scene anywhere is like such a sight to behold. You know, I'm thinking of the, um, the Brooklyn nine, nine episode where Amy is in labor in the precinct and Jake's like trying to get back to her and he's on that pedal boat with the bat you're at
Diane: 20:52
we saw many of those. It's like a trolley looking thing, right? Where everyone's drinking peddling.
Adina: 20:58
Yeah. Oh, it's a disaster. Yeah. Anyways. So then your liver just drops everything to deal with that woo girl with that alcohol. Woo.
Diane: 21:09
It's a lot more shrill, but I won't like blow your eardrums out.
Adina: 21:13
I know they might have this in their earbuds. Be careful now.
Diane: 21:17
Yeah. So that happens. And speaking of estrogen Adina do you want to tell them how drinking, especially in excess will elevate estrogen for.
Adina: 21:27
Yeah. So not only is that estrogen not being processed, but we talk a lot about estrogenic foods and foods that will drive estrogen that will confuse those estrogen receptors sites. So certain alcohols, specifically gluten containing. So beer, even wine is going to function like that most of the time. And so we do want to consider if you are working so hard on balancing out your hormones, if you're a person who is struggling with estrogen dominance, consider frequency, like how often are you drinking and how often are you just raising. That estrogen. How often are you inhibiting your liver's ability to process that estrogen? Because it is going to impact this larger picture of your hormone balance on a whole,
Diane: 22:14
Yeah. And this gets into a bigger conversation that we'll get into further in this episode, but why do we drink alcohol? It makes us feel good temporarily. I mean, how many of us have gone to like a happy hour or a celebration and we've had a drink and now we've also talked in past episodes about how food nourishes us beyond a physiological level. And so perhaps you decide that you do want to partake in a toast. It's not what we're saying is that you have to abandon this, that every special occasion, but it's also considered like why we're reaching for it. And so it can make us feel good temporarily. And so perhaps you find that you crave more alcohol when you're also stressed out you're unhappy or you are, experiencing anxiety. Those are some scenarios where people might feel like they want to. Drank or to take the edge off, which we'll
Adina: 23:06
Yeah. And I find with clients too, I don't know if this has been your experience, but I find my clients crave alcohol more when they are not satisfied, be that with their life or with food. I think that when we have these clients who come to us who have been chronically undereating and. Their metabolism is suffering and their body is just not nourished and they are not satiated that maybe they're eating super low carb or super low fat. And when we increase their carbs, when we increase those quality saturated fats, I find they crave alcohol less. They crave that like alcohol hit
Diane: 23:47
right. Well, our body, our lizard brain also too knows that. Simple simple carbs are going to offer that quick energy. Right? So like a was saying, if you are under eating or if you're eating low carb, a little fat and so on the rest of the day here, that's so often at one, one phrase I really hate to hear is I would just, I'm just going to drink my calories. Oh. I always want to save my calories for my drinks. And Ooh, that's a, I mean the diet culture problem there is just makes me itch
Adina: 24:19
Yeah, but I do think, I do think that's important to talk about because alcohol is a lot of calories per gram. I always want you to think about, I don't like the term, like empty calories. However, I do want you to think about when we talk about nutrient density, what we're talking about is nutrients, minerals, macronutrients per calorie. Yeah. Per ounce, per calorie. Like we're talking about the density of those nutrients of those minerals. So if you are consuming a lot of calories that do not have present nutrients for your body to utilize, that is going to impact your metabolism, that is going to impact the functioning of all of your cells. When we think about consuming calories that are nutrient rich, that are just dense with nutrition, it has such a different impact on our body. So we've all had the client who. Feels starving all the time. And they're like, why am I so starving? I'm eating so much. And with that, we really want to look at and consider. And again, this isn't the only reason a client can feel chronically hungry. This is why we work closely with people because there is other stuff going on. But one of the reasons this could be happening is because you are drinking, eating calories, but not nutrition. So your body is still sending out, hunger signals because it's starved for that nutrition.
Diane: 25:43
Yeah, so I haven't got what I needed yet. So I'm going to send you this message of those craving until I get it. And unfortunately, sometimes we're, not as in tune with what that might be, or we are also stressed. And so we think just kind of short term, all right, I'm going to need a drink or three or five. Next, let's talk about what you are drinking. And one of the biggest things that we see when we look at food and mood journals from our clients, or, uh, talk to them about the role of alcohol in their routine is that a lot of drinks are so sugary and particularly cocktails. They usually include very sugary mix-ins that also include artificial flavors, food, dyes, and very processed sweeteners. So specifically high fructose corn syrup. That is a big one, which is going to be so cloyingly. Sweet. Have you ever had say a tropical drink that not only has some pineapple juice, but maybe they've also added some simple syrup to it and it's so like cloyingly sweet
Adina: 26:47
Yeah,
Diane: 26:49
coats gives your teeth, those sweaters, you know what I'm talking about or it's just so sugary. And so if you are also elsewhere in your routine, eating a lot of process triggers and carbs, then this is adding a lot more of that to the mix and throwing off your blood sugar balance. So we see blood sugar dysregulation so often with our clients and including sugary drinks like this just makes matters worse.
Adina: 27:14
yeah. To clarify this we're we're not saying that sugar and carbs are the problem. It's always about context. And so when we talk about this, we're talking about the clients who come to us, who their blood sugar is already dysregulated. Maybe they're under eating. Maybe they are drinking a few nights a week with friends. And it's always these cocktails that have a lot of mix-ins. And like Diane mentioned a lot of those processed mix-ins. Those for me are the issue because if you are drinking and we'll get into some practical tips later on, but if you are drinking a cocktail at a bar with a good bartender or a mixologist, if it's a nicer place and they're using fresh fruit juices, And making really interesting beverages that, that it's not that climbing sweetness, it's like that beautiful blend of fresh fruit juices and some bitters. And just if flavor explosion in your mouth, that's not necessarily what we're referring to, but even that out of context could be an issue for you. So like we talked about the liver is playing a big role in blood sugar balance. So if you are already struggling with your blood sugar, and then you go and eat some of these highly processed artificial sweeteners that are difficult for your liver to process to begin with, and you're pairing it with alcohol and you're stressed out and you're dysregulated.
Diane: 28:50
longterm, like hormonal birth control and other medications that your body's trying to process your liver's trying to process that's a
Adina: 28:56
Yeah. So, yeah. Consider what that picture is looking for.
Diane: 29:00
Yes. And we also talked about what are you eating and consuming the rest of the day? Are you eating before you go out to drink? So. Or having drinks alongside food. And what kind of food does that look like? And no judgment here, but just observe if you are having fried foods or things that are really high in processed oils and, carbs and other sweeteners elsewhere in that night out or that happy hour. Right? So that all is something that we want to be cognizant of. So if you are going to drink, we'll talk about some tips, a little further on here. But sugary cocktails with a juice that has lots of sugar added that that is pretty common. It's also, you might notice like, okay, I'm going to have to drink more of this to catch a buzz. But of course, they're going to add more sugar, more juice because that is cheaper and it keeps their overhead lower for those drinks. So that's another reason why those are so sweet and so full of juice.
Adina: 30:03
Keep you coming back for more. Yeah. So when it comes to, what are you drinking? We also want to consider what is in the actual beverage, the actual liquor. I was telling Diane earlier that whenever I say liquor, I feel like a grandma. Like, I feel like my grandma said liquor.
Diane: 30:22
does your Bubby drink liquor?
Adina: 30:24
Yeah. So when it comes to drinking something that clients might not be aware of, if they haven't given this much thought, or you might have not given much thought to this yet is what about gluten content? Maybe you're a person who doesn't do well with gluten, and even if you haven't pinpointed gluten, as part of the issue gluten can be irritating to your digestive system and can be inflammatory. If you are a person who does not tolerate it well, or if you are just eating crappy gluten, I had this conversation with my strong foundations ladies, where there's a very big difference between an ancient grain sourdough that is. Not sprayed with tons of pesticides and no additives and not processed in a way that is just so irritating. Like the wheat in the U S even the organic wheat in the U S can really be just so difficult for so many of us to digest. But when we're getting like a beer at a bar that is just a cheap, highly processed light beer, you know, all the stuff let's consider, what kind of gluten are we consuming in that beverage?
Diane: 31:38
Yeah, this is one that I know a lot of people might have resistance to, especially here in grand rapids where I live. It's. Dubbed beer city USA. There's a new brewery on every corner. I swear we get some variety. I know some people might experience resistance here, but notice, do you feel really bloated afterwards or why while you're drinking beer and of course it's carbonated too. So there's that, but we've both noticed with clients that even if they might not have celiac disease, they might have a non-celiac gluten sensitivity, or we see with our one-on-one clients, a reaction to gluten via their MRT, their food sensitivity testing. And so we want to look for some swaps or think about other options if they are going to include alcohol, but just so many people have reactions to gluten into wheat.
Adina: 32:27
Yeah. And I know you were saying like, you just don't get beer so much.
Diane: 32:32
just don't. It's just, I just think it's disgusting. I always.
Adina: 32:37
I did, but I can get the art of beer. Like I, one year for Dani's something, maybe a birthday, we went to. This couple she's a chemist and he was some kind of beer enthusiast. I don't remember exactly. It was a long time ago, but they work together and they go into some of these bars in New York city. And they'll ask you about flavor profiles. They'll explain to you a little bit about how beer is made and then they get you a flight of like tasters and you rate them and describe what you like about them. And then at the end, he orders what he considers to be the perfect pint for you, based on all of your feedback on that, it's kind of like an algorithm for picking a human algorithm for picking your perfect pint. And through that experience, I learned a lot about beer and could appreciate it. Like some people are really into just the art and yeah, like
Diane: 33:31
used to love IPA's or, I mean, craft beer is huge here. So I feel like there's a place like that here, where you can check off on tasting notes for your beer. I'd rather do it with wine
Adina: 33:42
Yeah, me too. But it's I can get it like beers and ancient art form. We've been making beer for a very long time. Yeah.
Diane: 33:50
Yeah.
Adina: 33:51
Yeah. But again, like the Miller light that you're drinking at a sports bar is not the ancient art of beer making. And again, so many of us have grown so sensitive to the way wheat is processed in the U S the way other grains are processed in the U S so it is important to consider if you are experiencing tons of bloat after drinking beer, there's probably some investigation you should be doing, right?
Diane: 34:16
yeah. My siren, um, was I would start to drink and get really stuffed.
Adina: 34:22
Yeah.
Diane: 34:23
if you are, if you find you're sensitive to fermented things and possibly to wheat, gluten, that could be coming up for you too. So beyond GI symptoms, what other puffiness might you notice or reactions do you have right after consuming it now beyond beer, other gluten containing drinks, whiskey spiced, rum vodka from green sources, wine coolers are another one. I think. Do people still drink these?
Adina: 34:51
I wine coolers were replaced with like white
Diane: 34:53
Yeah. Hard seltzers.
Adina: 34:55
Which I do not understand.
Diane: 34:58
do you want like carbonated water with a very slight hint of whatever flavor is listed on the front line?
Adina: 35:06
I don't, I'm not a carbonated water kind of gal. Anyway. Like I find, I don't enjoy the experience of seltzer in any way and to just the mouth feel the bubbles gut. Like I it's not
Diane: 35:19
The fullness from the
Adina: 35:21
Yeah. And then to imagine adding just like vodka to that. I don't, if you're a huge white claw gal come at me, but like, I can't, I can't get my head around
Diane: 35:31
no, and my clients who have acid reflux or heartburn, and they're adding carbonation on top, they just don't feel well with these. So not a fan wine coolers. I'm reminded of my Lola, my grandma used to sit on her pat screen and patio with Franzia and put like ice cubes in it. And that was like her wine cooler. But with these wine coolers, at some of the additives that they add there, that can include gluten for you. So a swap, if you are considering for beer seltzers, possibly if that's your thing or hard cider, that's another one that a lot of my clients
Adina: 36:05
Yeah. I can get behind. I can get behind a hard cider, like a craft hard cider.
Diane: 36:10
Yeah. Well, speaking of wine wine is naturally gluten-free up for the best quality that you can hear Brandy and cognac, which is distilled from wine. Also. Gluten-free now, something to note here is that wine does not have to disclose ingredient or winemakers. Don't have to disclose their ingredients on that label.
Adina: 36:32
Yeah. Have you ever noticed that, like there's no ingredients on a bottle of wine and it's so deceiving because it makes people think that like H does grapes.
Diane: 36:40
right. How is it processed and contrary to what my dad might think. Cupcake wine. It's one of the cheap wines from the grocery store. It's like $4 is not the same thing as a natural and organic wine. And so we always talk about quality and seeking out the highest quality care. Right. So think about that as well, with wine. How has it made, where is it sourced from? I'm a big fan of old world wines and it's my comfort zone right now, but that's going to be a very different product in terms of quality from what you find at your grocery store.
Adina: 37:13
Yeah. And even expensive. Doesn't indicate quality when it comes to wine. There's a lot of sneakiness going on in the wine making industry. And so you really do need to seek out companies that are making, what's being termed now, quote unquote, natural wine. I know we talk about how in the grocery store, when you see natural on a label, it's usually just a whole bunch of bullshit and means nothing. Like if you're buying, a packaged item, All natural. That means nothing. It's not a regulated term and pesticides are considered natural. Like they can put whatever they want in there. Um, it's a natural chemical so they can put whatever they want in most products. But the term natural wine in the wine making industry has kind of been what people have been using to describe the process of just making wine from grapes, with no additives. So again, natural doesn't necessarily indicate organic. So you would want to really find out how the company, again, we always talk about this with farming, talk to companies, talk to wine makers, find people that are doing it right. And if you are going to be drinking, that's going to be a much better option in the consideration of, I only drink kosher wine. So if you're listening to this and you're a person who only drinks kosher wine, it is way more difficult to find natural wine makers. In the kosher space, there are some organic options are starting to pop up, but you really do need to do some more digging. And it is not as clear cut in the kosher space, but as far as natural wine and the non-kosher space, there are a lot of cool companies now, um, scout and sellers one. Right. And then what's that other company that does a delivery service of natural wine. Do you know?
Diane: 38:55
I don't know. I wasn't sure if that was like a direct marketing thing. I just texted my best friend in Virginia, who is a wine sales rep. And just say, here's the menu, like watch help me. Oh, that's a good pairing.
Adina: 39:07
Some friends in high places.
Diane: 39:10
she knows my palette, but I do enjoy like some friends. Wines. I feel like I'm like, okay, I can always get down as a sh with a Shannon, like with my oysters this past weekend and enjoy that. But yeah, I personally just don't like to drink that much.
Adina: 39:25
Yes. And it's funny, we didn't discuss this, but neither of us are big drinkers and weren't big drinkers before we got into the nutritional therapy space either. Uh, it's just not an experience that I really enjoy. I think I'm like too rational. Like I think I just like, I don't like to feel like garbage. It's the same thing. I find this with, um, like really heavily processed packaged foods. I've had clients or even friends ask me like, it's not tempting for you. Like if I put this in front of you, it's not going to tempt you. And there are certain things that just don't even seem like food to me anymore because I've had so many experiences of feeling so sick, eating them. And so I think the same is true with alcohol. Like I can get behind a great glass of wine or. A delicious cocktail, which we'll talk about in a minute, like, if I'm at a restaurant and they have an excellent bartender and they are using all natural fruit juices, like the other night, we went out for our anniversary and I got this cocktail that had, it was supposed to have mezcal in it, but I actually asked them to replace it with tequila because I just, I don't know. I felt like mezcal would be a little too intense with the pairing, but I mean, I'm not the bartender and it was probably delicious at the mezcal, but it was really good at the tequila too. And it was a roasted pineapple syrup that they make in-house with pineapple juice and lime juice and ginger and some
Diane: 40:57
fresh grated ginger or something?
Adina: 40:59
Yeah. So like the bed, it came like beautifully presented with a big, um, house dried pineapple side to it. And it was so good. Like I've, I couldn't imagine that flavor combination in my mouth, you know, like. Perfectly balanced between like the smokiness of the roasted pineapple and the sweetness of that pineapple juice. And then those bitters, and then that ginger, ah, it was so good, but that's the kind of thing I would do is like, I love to have one perfectly balanced cocktail with, uh, with a dinner, but
Diane: 41:37
you were talking about beer and so someone filling out a quiz or something at that craft beer bar, right. And the beer person, I was going to say mixologist, but oh my God. Barista
Adina: 41:50
no. Um, what would the beer
Diane: 41:53
Someone will let us the beer, the beer dude make chooses something for you, right?
Adina: 41:57
Wait, you know that episode of, um, what show is that? Where it's played by who? Oh my God, what show is that? Is it Billy? You know, Billy Eichner
Diane: 42:09
Yeah.
Adina: 42:09
on the street. When does he play that? That he's trying to be. Oh, okay. It's parks is a parks and April's trying to become the small yay. Is that parks Billy on the streets and parks, right.
Diane: 42:23
Yeah, he is.
Adina: 42:24
Okay. So in parks, in parks and rec, April tries to like become this sommelier because she just wants to like drink the wine at that event. And Billy Eichner is like yelling at all of them. Obviously. It's funny. Anyways. It's not a sommelier we're thinking of a different thing. What's the beer sommelier call
Diane: 42:42
The beer
Adina: 42:42
the beer the beer dude.
Diane: 42:44
Uh, anyway, there's this place that was Neil and I went on vacation. It was a speakeasy. It was one of these places that you walk by and you're not really sure is that the door. And then locals are like, this is the place you're looking for. And you could do a bartender's choice and just kind of tell them the flavors that you enjoy and they make a delicious cocktail. So something like that I can get in on, but like a red bull vodka never does it for me, sugary juice. Like I want it to be something I'm going to enjoy because I really only want a drink or so. And I've just always been that way also. I'm not very think you can't peer pressure me if I don't want it. I'm not going to have it like in college. I remember people just, oh, I already got this shot, this disgusting lemon trap, blah, blah, blah. I'm like, all right. Okay. That's your problem. I didn't ask for that. Thank you. But no, thank you. And so it was just really not for me, but I can really enjoy sometimes like a pairing with a fun dinner this past weekend I had this. Flowerless chocolate, dark chocolate caramel dessert with Madeira. I like that together just tasted like this delicious caramel combo. They both enhanced one another. And so that was really fun, but I just don't like getting drunk.
Adina: 43:54
I know, like you said, a drink or two, I, especially because I've been pregnant and or breastfeeding for like the last four years, I don't drink very often. Like I didn't drink very often before that, but I don't drink very often. After it was born. I had this joke with Dani that like, I'll get a cocktail, I take one sip and I'm like, okay.
Diane: 44:17
another thing too, in one of the assessments, the tools that we use with our clients, uh, the nutritional assessment questionnaire. If you're a client of ours, you might recall a question on there that asks, do you easily get hung over with wine or. Feel poorly if you were to drink wine. And that definitely was me in the past too. And I had to do a lot of work on liver and gallbladder health, my digestion too, which we've talked about on this show, but, uh, that can clue us into, how you're tolerating wine and alcohol can also clue us into some other things that might need support.
Adina: 44:52
Yeah. Like you may think this is just normal. This is how you're supposed to feel when you drink alcohol. some people that hang over is way worse than others. So even if you've had one glass of wine and some people feel sick after drinking one glass of wine, and if that's you, we do want to consider, first of all, what is the quality of the wine that you're drinking? Like we said, there can be a whole bunch of sulfates and additives in there that might be more irritating for your body to process and might be contributing to some of those symptoms, or if it was a gluten containing beverage, maybe you are really sensitive to the gluten and that migraine you get the next day or the next couple of days gluten is playing a role there as well. But again, we really want to be looking at your liver health and your liver function and not to say that a hangover is ever a great idea, but if your hangover just seems disproportionately terrible to what you were drinking, those are the kind of considerations we would want to make.
Diane: 45:48
right. Like instant reactions, headache over the eyes feeling excessively hung over the next day. Puffy. Now on sulfites, I know I'd have to fact check this with my, my wine rep Bessie. We should like call in the experts sometimes. Um, she was saying sometimes it's not as much the sulfites, but perhaps also the phenylethylamine and other, byproducts of preserving or fermenting that drink. So I definitely have seen this on my one-on-one clients, food sensitivity tests because we also test chemicals, not just food, but several times phenylethylamine comes out, which is in wine. Uh, other fermented foods, aged cheeses, things like that. So. Could be reacting, not only to the grape too, but also to something else through that process. So we talked about kind of our, why or why not for drinking and that role, but we want to invite you to think about your why now, again, you might weigh the cost and benefit of drinking, or maybe you have an occasional drink here, but perhaps you're someone who is trying to work on your fertility, your cycle, you are experiencing a lot of inflammation right now. And so you're faced with all right. Can I include this? You do you, but here are some things that we want you to think about.
Adina: 47:10
Yeah. We're never going to sugar coat it. And we're always going to delicately weight the conversation of I enjoy this. This is emotionally nourishing for me. This is something that I want to do. And then always giving you. The hard facts of like our best recommendation, considering your goals. So that is super important. Like if you come to us with a goal of fertility, but you still want to keep up your three nights of drinking a week, we are going to ask you to examine that for yourself based on all of this information that we are providing and how that will contribute to, or not contribute to your goals.
Diane: 47:55
yeah, we hear resistance. I think Adina will agree. We often will hear resistance from new clients. Are you going to take away my wine? I love wine or, uh, Adina was saying, well, if I get pregnant or she wasn't saying this, someone perhaps might've
Adina: 48:08
I had a client, I had a client, so, um, you know, our goal was fertility and we were working on her cycle and she made mention of the fact that she didn't want to give up why now, because if she got pregnant and she would have to give up wine for nine months, then that would just be too much time. And so in that case, we really want to take a look. Your goals and talk about what role is wine playing here is alcohol playing here. How frequently are we drinking? And really give a hard look at why you are drinking in the first place. And if that is appropriate, or if the frequency of how often you are drinking or how much you are drinking is harming your goals.
Diane: 48:51
Yeah, I think too, it's worth mentioning that our culture is obsessed with drinking with alcohol. I mean, beyond happy hours and drinks that revolve heavily or events that revolve heavily around drinking. I've also seen this. Combination of workouts or exercise classes and like yoga and beer. Why, why do we have to have yoga and beer?
Adina: 49:17
can we just have yoga? Um, yeah. So on that note too, I know we used to joke about this when we first met about how much we hate that. Like mommy, wine culture of all those. Yeah. The merge, all those t-shirts. Yeah. Mommy juice all those mugs like may contain wine. Um, those types of things. And this is a larger issue of the lack of support for mothers. And that's a whole other conversation, but the normalizing the coping strategy of alcohol for overwhelmed moms is a problem for me. And moms just need more support and some nourishment and some love. And yeah, like we're not saying don't ever go have fun with your friends and have a drink. Like that's, if that's a part of your routine and something that you do really enjoy, and you are being honest about how this is. Contributing to, or harming you, like harming your goals. Um, then we can have that conversation, but Yeah. we're
Diane: 50:24
And how often have we heard or perhaps, maybe you've said I need a drink after a long day. I need a drink, but let's take a little deep. What need is not being met. What do you really need? Do you need support? Do you need a friend to listen? Do you need a hug? Do you need to like, just go lay down for 20 minutes? And I know that the inner work isn't sexy, people often want to skip over like the mindset modules in my program. Like I can see their progress and because it's like, that's not as fun, but the reward is in the work that we avoid and S at some point or not, or another, you're going to have to face that or, you know, keep numbing out.
Adina: 51:06
Yeah, like you were saying about needs. I also always think like, do you need carbs? Like I think so many women. Oh, and this is, this is interesting too. You said we were talking earlier about diet culture and not, drinking your calories, say I'm saving my calories for alcohol. Right. And think about what that's doing. Like we, I think that we need to take that shift from diet culture. I've heard so many weight loss coaches. Say things like if you know, you're going to be drinking tonight, make sure to limit carbs or, you know, that type of thing throughout the day to save those calories. And in my mind, I'm like, oh no. If you are going to have a drink, let's stay really nourished throughout the day so that you better process that alcohol and it doesn't throw your hormones for a loop.
Diane: 51:58
Yeah. And I mean, if you were okay, let's say you're going to have an occasion where you're going to have a couple of drinks or that, that evening, like that is not going to throw off or undo all of your progress. Chances are, uh, just like having one good meal. Isn't going to fix everything.
Adina: 52:16
Yeah. Or having, the opposite having one fast food meal, isn't going to derail months of properly nourishing your body.
Diane: 52:24
Exactly. Another obstacle that I. Hear often from clients is, well I've, you know, they kind of want to cut back or to avoid drinking, but in the summer they feel like they are worried about what others think like, oh, they might think I'm pregnant. Or they might think that I have an alcohol problem, or I just don't want to put out my host or make them feel bad. They, they, they, they already gave me a drink. And so taking this a little bit deeper, where else might you be trying to people please, or to please others? Right? It's one thing to, you can still be courteous or, or thankful that a host or someone is offering you a drink and not partake. So what to, if Tiffany doesn't like that, you aren't drinking with her and doing shots with her. So it's another scenario. Let's say someone's peer pressuring you, right? Thank you. But no, thank you. Or I just don't want to have, I just don't want to drink. That's a complete sentence. You don't need to explain a way, oh, I'm doing this thing. You could say something like, I feel better. Not drinking or no, thanks. I'm fine with, you know, whatever other choice you might be making with your drink. So the people pleasing, I hear that one often
Adina: 53:37
Yeah. And again, this is, there's a lot of inner work to do there. There's a lot to examine about yourself and examine about our culture and the way we approach this. People feel this need to pressure other people into drinking. I have this conversation with clients a lot, even around making more nutrient dense choices. I think that so often when you choose something for your health, it threatens the people around you and it makes the people around, you feel insecure about their own choices.
Diane: 54:08
which is a them issue, but yeah, they're
Adina: 54:11
Yeah. It's like, if I'm, if I'm diving into this bottomless pit of day drinking, like I need you to come with me. And I think that we really need to take ownership of our own health and think about again, how is this contributing to your goals? And I can totally relate to that pregnancy one. I've said that to Dani many times when we were at weddings or things like that, there's something about, I don't know what it is about the approach to your fertile years in our society. That I would always feel like people were looking at me and thinking like, oh, is she pregnant? I'm just like enough with that. Let's just not, let's do what's best for you. And if what's best for you is to have that drink and enjoy that company with that friend. You can do that. But again, remember where's your liver at? Where's your nourishment
Diane: 55:04
how was your
Adina: 55:05
Is that the reason you're doing is does this country. Yeah. Are you inflamed? Does this contribute to your goals? And I was telling Diane before we hopped on, I was actually really excited to see this last week in food network magazine, which is one of those I just love, I love to just sit on the couch and flip through food network magazine. they had this whole spread about the reinvention of the mocktail and how it's becoming very trendy for mixologists and bartenders to have a whole menu of mocktails, which they actually wanted to rebrand it. They didn't want to call them mocktails. They started referring to them as like zero proof or, uh, what were the other one's spirit free?
Diane: 55:50
that's like, I mean, I want to have spirit free. Sounds like it's not fun. Like there's no spirit or soft cocktail.
Adina: 55:58
yeah, soft cocktails was the other one.
Diane: 56:03
I don't know.
Adina: 56:05
It's cute. It's cute though. I think I like that for them. I liked that for us as a society
Diane: 56:11
zero proof. I think that's my favorite of the three, because I'm 12 and I'm going to make like crass jokes about the
Adina: 56:16
cocktail jokes. So yes, zero proof, zero proof cocktails. I think that's a great thing to be happening because, and the reason they were saying that they wanted to rebrand it from the mocktail is because they want people to understand that these drinks are still getting the same care and attention that the cocktails are getting. So this is a great option. If you are pregnant or you are on a healing protocol or you just don't want to have alcohol.
Diane: 56:45
don't want to just have straight up water. You want to have something fun, but you don't want to have oh, duels or like a sad like Capri sun
Adina: 56:53
so if you like, I'm thinking about that pineapple drink that I had that roasted pineapple syrup, like that would have been so delicious. Any tequila in it as well. And so,
Diane: 57:06
I'm so happy that this exists. And I imagine it's like more prevalent there in major cities, but I'm seeing this even where I live more attention to non-alcoholic drinks, craft cocktails. And sometimes I have been places where I have had a drink or two, but I think, okay, I don't want to have another cocktail, but wow. This sounds really good. Like hold the alcohol. So I love that there's more attention being given to how those are created and the
Adina: 57:32
Yeah. I think it's just a great, I think it's a really great thing. If our society becomes more sober, conscious,
Diane: 57:42
Yeah. So not. And I know that we both hear this a lot right. Where people might've had a perfectionist mindset or an all or nothing mindset in the past. And so, you know, of course barring any like substance abuse here we were all or nothing might be, or nothing might be appropriate for you. Maybe. You can come to this. I'm like, all right, sometimes I want to have a drink or sometimes I want to have a craft cocktail and like giving yourself permission to be sober,
Adina: 58:09
A soft cocktail.
Diane: 58:11
cocktail, maybe you want to explore that and that's okay. You don't have to make it mean anything else about you and remember too, you can have fun with your family, with your friends without getting shimmered. Like it's not, doesn't have to be that deep.
Adina: 58:27
Yeah, yeah,
Diane: 58:29
No, let's talk a bit beyond, um, beyond cocktails, mocktails, soft cocktails, some practical tips if you do decide that you want to have a drink. So Adina mentioned earlier, Having that drink with or after a meal, making sure you are adequately nourished throughout
Adina: 58:49
Yeah. It's like the opposite advice of diet culture,
Diane: 58:52
eat more. Yeah.
Adina: 58:54
Diet culture is telling you, save those calories for your margarita. And we want you to go into the experience of drinking alcohol, completely nourished and satiated.
Diane: 59:07
Yes. You may have heard me talk about this on Instagram, in the context of coffee and adding caffeine to your routine where I'll say hydrate before you caffeinate or hydrate satiate, then caffeinate, but apply that to, to how you are consuming alcohol, make sure that you have fuel in that tank,
Adina: 59:24
Fuel and then be really conscious of hydration as well during, before, during and after drinking. That can really Yeah. That's another one that will never make sense for me. Is this like a boring episode? Because Diane and I are both like, we don't really drink, but what I would, I am sweating when I'm like on a beach, just like dripping sweat. I see other people getting hammered and I'm just like, you could not pay. To get drunk in the sun and dehydrate my poor body like that.
Diane: 1:00:02
Oh, gosh, I'm having flashbacks to, when I would do a lazy river tubing in college and we would drink like hard cocktails floating down the river and it's 90 degrees and we're out there for like four to five hours, probably pinging in the river. And then I would have a disgusting hangover later that night, the next day, but also eating a lot of sugary things. So I feel like two, I only had to have a couple of those scenarios where before I was like, you know what
Adina: 1:00:28
Don't sign me up for that.
Diane: 1:00:30
pass. Yeah. But, um, yeah. Do you know, I was talking about staying hydrated, so focus on mineral, rich hydration during and after you're drinking. So what we mean by that is choosing things like. Unsweetened coconut water. Adding maybe a pinch of sea salt to it, or a pinch of sea salt to your filtered water for those minerals, which are going to help you hold onto that hydration, not Gatorade. I know that Gatorade Pedialite again, I'm having some like college hangover flashbacks are go tos but the reasons we don't like those Gatorade and sports strings specifically is the added sweetener. Sometimes they have up to 18 grams or like four teaspoons of sugar dyes, artificial flavors. Uh, they also have, I'm going to butcher this, a self fame, potato spelling, bee slacker, a synthetic sugar. That's going to be 200 times sweeter than sugar next. Still can affect our blood sugar. So instead of something like Gatorade, we have actually, if you have the gyst mini course. Inside the cookbook for you. We have an adrenal not cocktail that can love on the adrenals and also provide some hydration. I also, speaking of Gatorade, have something that I've shared with clients in the past. I call it upgraded Gatorade that I can also add to the mini course cookbook, but basically water, add some lemon juice for you and a pinch of sea salt. You could add a touch of maple syrup or some raw honey. So I'd be a much bigger fan of something like that. After being dehydrated, after being in the sun for a long time after drinking after years, maybe sick, if that does happen to you, then a sports drink for sure.
Adina: 1:02:14
Yes. Upgrade that Gatorade.
Diane: 1:02:16
Okay.
Adina: 1:02:18
Yeah. So yeah, be really mindful of that hydration. And, and also while you are drinking, we talked about what to choose as far as a beverage, that is going to be the least offensive to your liver, your inflammation, your body, your health. And I would always opt for liquor, like hard liquor with fresh fruit juice. We mentioned these mixologists. We mentioned that really nice cocktail menu. I would go for if they are using actual fruit juice, like that roasted pineapple juice is so good. I can't stop thinking about it. It was just so Dillo shh. But yeah, we're not talking about that. Like margarita mixer that has gross syrups in it and just is not going to do your liver, your blood sugar, any favors,
Diane: 1:03:09
absolutely. So, um, it sounds like you're going to have to recreate the string and that sounds really good. Whether it's a
Adina: 1:03:15
where would I even begin?
Diane: 1:03:17
Yeah. char that. Pineapple. Maybe when you're making that roasted tomato salsa roast up some pineapple. My, summer cocktail or mocktail is grabbing. Okay. This is specific belt bitch. I thought this was on silent. Alright, I'll redo that. That was my email
Adina: 1:03:35
I'll probably keep that in.
Diane: 1:03:39
my summer drink. This is alcohol friendly or you know, not wait one more time with feeling. My summer drink is ginger beer. But specifically Belvoir farms, spicy ginger beer has an orange label. It comes in a glass bottle. I find it at most grocery stores. If you're in the Midwest at Meijer, it's in the world, food aisle, but I found it at some other gourmet grocery store. So they have a couple of different flavors. They have an elder flower soda, they have ginger beer, and I think you cumber lemonade, but this one has such a strong, spicy ginger taste. And it's made with, uh, organic cane sugar and fresh ginger root. So the ingredients are pretty solid compared to like, I don't know your standard ginger beer that has high fructose corn syrup in it. Absolutely love this just by itself even, or I like to add some fresh lime juice and some mint from our garden. And of course, if you want to make that into a hard cocktail, you could add a, some, some vodka or some gin would be good in there.
Adina: 1:04:50
Yeah. Yeah. Like I mentioned that roasted pineapple drink, for me, if I'm going to have a summer cocktail, it's going to be a fresh tropical fruit juice. Cut the sweetness with something like bidders or ginger, anything like that, that or jalapeno. I love on a spicy cocktail.
Diane: 1:05:10
How do you feel about a gin fizz or something with an egg white in it?
Adina: 1:05:13
uh, I didn't um, no. Do you know that line from, what is that? Uh, crazy. Stupid love when she goes, I did.
Diane: 1:05:23
you always remember like the random movie lines, so you have to tell me,
Adina: 1:05:27
Yeah. Yeah. She, uh, Emma Stone chugs that gin right before she goes to get Ryan Gosling get, do people say,
Diane: 1:05:37
Yeah,
Adina: 1:05:37
and she just says, oh, I hate gin. Um, so
Diane: 1:05:41
I used to think it tasted like Christmas trees, but I think it was just like cheap gin, but it can be kind of refreshing. Floral. And I like it with some lemon juice and an egg white in there.
Adina: 1:05:53
yeah. I like the flavor of tequila that would kind of be or rum. I think rum is really nice and a tropical drink too, but for me it would be that like that roasted tropical juice type thing that was delicious or there was actually this spot in, on the upper west side. If anyone's been to Playa Betty's, I can't vouch for the ingredients because I haven't looked into it, but they make a blended Poloma. So, like I said, I love the taste of tequila, but that's a Poloma is going to be great fruit, juice, and lime, and it's so good the way they make it. And then they rim it with pink peppercorns and there's something to that, like the flavor of the grapefruit with the pink peppercorn that I just love. So that is a good summer one as well. Um, yeah, so this whole episode was about not really drinking and then we're going to make your mouth water with the most delicious cocktails we can describe.
Diane: 1:06:55
but I think that you can make either of those, a softer, hard cocktail or a spirit free, or a spirit zero proof cocktail or, or not. So there are options here. And again, we really want to invite you to think about the role that this plays in your routine. And if you are someone who is struggling with inflammation, with autoimmune conditions, with your fertility, with your gut, we want you to think about some of these things and dig a little deeper into the why behind why you're drinking and know that you can still have fun. You can still celebrate, you can still enjoy company and community without heavily indulging in these things. So we don't, we
Adina: 1:07:36
I didn't, I didn't mean, yeah. And I didn't mean to say this episode was about not drinking. I think I hope we gave you a lot to think about, and I hope you, I hope as always, we help to explain to you. I know people have always heard like, oh, drinking is bad or whatever it may be, or drinking is bad for your health, but we always like to give you the why and help you really understand what's going on in your body. Because I know we find with clients that when you really feel empowered with information and understand what's going on in your body, oftentimes decisions are easier to make. And it's easier to show up for yourself when you really understand. Why and how this is contributing to your goals or again, deterring from your goals. So
Diane: 1:08:21
that's right. So take responsibility and drink responsibly if you do choose to do so until next time we love you. Cheers. Bye
