EP 2 - MISTAKES YOU’RE PROBABLY MAKING WITH FOOD - PART 1

Apr 20

Get Your Shit Together Episode 2 - Mistakes Youre Probably Making With Food Part 1.png

We’re kicking things off with a two part episode all about food trends [dun dun dun]! If you’ve ever felt confused or lost in overwhelm about the solutions out there...this is for you!

We’ll be diving deeper into these trends in future episodes, but these will give you a high level look into our approach as nutritional therapists.

Is there a food trend or diet that you want to hear more about? Shoot us a DM or a comment over on Instagram.

In this episode of Get Your Shit Together we chat about:

🧡 Low fat and high fat

🧡 Some animals, or no animals?

🧡 ALL the meats - carnivore style

Transcript

Transcript was auto-generated! There may be some errors, but you get the…GYST 😜

Adina: 0:31

welcome back to another episode of the G Y S T podcast. Diane, what is going on over in Michigan?

diane: 0:42

Well, we're still waiting for snow. It's just dreary here, but Oh, you did.

Adina: 0:48

It was like a little teeny flurry. I don't know if you saw this on my stories, but Minnie was like running through it with her tongue out. Like she's like mommy it's cold on my face.

diane: 0:58

I have not seen that yet she would be the cutest little weather woman.

Adina: 1:01

Yeah. It was really cute, but yeah, it wasn't like a satisfying snow, but there was some little flurries. It was cute.

diane: 1:06

We're all bundled up over here. I've got my Costco socks. They're so thick. And won't fit into any shoes, but they are the warmest thing ever. And my new thing is matching sets, particularly sets that match my pug, Doug. So the nudes.

Adina: 1:24

Different kind of nudes people.

diane: 1:26

Yeah, I think it was an Instagram ad. win, so elastic, waistbands, no leg prisons or jeans over here for the time being,

Adina: 1:36

You really, I really need Costco to sponsor you. It's like a little out of hand at this point.

diane: 1:41

I keep tagging them and saying, please notice me.

Adina: 1:46

We noticed that you notice them. So I guess that counts for

diane: 1:49

obsessed. what's going on over there. What's new. You, I think have a story for us.

Adina: 1:55

Well, it's not that exciting. I just thought it was the cutest thing ever. And it makes me feel like my sustainability efforts are working as a mom. We've been, you know, we made a couple of swaps in the last few years for safer options, healthier options. More sustainable environmentally friendly options. And I like to share this just because, like, I know that type of swap can be so overwhelming for people. When you look at the myriad of products in your home that are, you've been using forever and you grew up using that just seemed like you can't, you can't quit them, you know?

diane: 2:27

Bleach that's

Adina: 2:29

Not even that, like, I mean those, yeah, for sure. Those kinds of things, but even just like the convenience things, right? Like plastic cutlery and Ziploc bags and paper towels, things that are just. It's so easy once you get into a flow of using reusable versions.

diane: 2:44

Right. Whereas if you have a lot of kids

Adina: 2:46

Yeah, exactly. It can be, it can be challenging yeah. To make that swap, but once you kind of get in flow with it. So, so we did that a couple of years ago, and I didn't even realize how little plastic and disposable things we were using at this point, because we've gotten so used to just using silverware and using like Stasherbags or unpaper towels, those like waffle. Yeah. And like these waffly reusable paper towels that we just throw in the washing machine, that kind of thing.

diane: 3:11

Wait, I need to see what these look like.

Adina: 3:13

Yeah. I'll send them to you. They're like, um, they look like little waffle washcloths basically.

diane: 3:17

but it's not like the family towel. Have you heard of this?

Adina: 3:20

don't know what that is.

diane: 3:21

And I know you're still telling your story, but just a quick, quick, so my friend, Meg sexologist, Megan on Instagram told me about this Buzzfeed thread and there's something called the family towel. So a girl went home with her boyfriend for the first time for the holidays and discovered that they don't use toilet paper. This is pre Pandy. Okay.

Adina: 3:40

no, no, no. Thank

diane: 3:41

They use a family towel and that's when I choked on my coffee and almost ruined my sweater because I was laughing. So

Adina: 3:47

well, by the way, my mom is the O.G. Sustainability because she uses a hanky. Like she uses a handkerchief. When we used to be in synagogue, when we were younger, she would like have a handkerchief in her sleeve and that's how she would blow her nose. And I thought it was most disgusting thing in the entire world.

diane: 4:04

One.

Adina: 4:05

it's really wild. They're like fancy and they like match her outfits. Um, but anyways, I, you know, we made this shift and it's so effortless at this point that I didn't realize how just like missing from our lives. Those one-time use things were, and we were packing for our, we went on a trip recently and I got some big Ziploc bags to put things like. Yeah, just so that they wouldn't explode in the bag, like that type of thing. And my three-year-old looked at the Ziploc bag and said, what kind of stasher is that mommy?

diane: 4:43

Oh, my gosh Minnie is like the sustainable little mini queen.

Adina: 4:47

It was so funny to realize she's like never seen a Ziploc bag,

diane: 4:52

What is this Stasher? Oh, well, she's fancy.

Adina: 4:56

so I love that, but anyways, it was just like, it made me feel, it was a really proud mom moment made me feel really good about my efforts around the house.

diane: 5:06

Yes, I am. I mean, Stashers, they can be an investment. I know there are other off-brands as well, but for those who don't know, it's like a silicone silicone bag. You can wash them in the dishwasher by hand. You can even use them in yoursous vide which is one of my favorite kitchen gadgets. And for stashing all your, your stash,

Adina: 5:24

So like for things like if it seems overwhelming for you to use them for something like a sous vide where you have to clean it and get the meat gunk out of it, or, you know, something like that. But if you're putting some trail mix in a bag for your kid to take outside for a little bit, and then just coming right back into the house, it's such an easy swap to make. And the cleanup is not bad at all. And just like you save so, so much plastic that way.

diane: 5:50

Yeah. I love them coming with all different colors and sets too. Sometimes I've seen them at home goods and stores like

Adina: 5:55

Yeah, I've seen them in whole foods recently. And target two has been carrying them.

diane: 6:01

and you know, when you're talking about like reusable cutlery and things, I was reminded of my childhood. And I don't know if everyone's like, grandma's do this. Or if it was like a Filipino thing, comedian, Jo Koy has a bit about this, but he's like, my mom would take us through the drive through and she'd say, go in and get napkins Diane go grab some napkins. Then she'd have like all the condiments from like McDonald's or burger King, wherever we were going. And just a big stash, not in a Stasher bag, but. Like handfuls.

Adina: 6:28

reminds me of, um, Archie comics, like, did you read Archie comics when you were growing up?

diane: 6:34

Yes.

Adina: 6:35

underrated storyline, Jughead was super poor or something and would like sit in the diner and eat. The free crackers with the free ketchup. Do you remember that? It had such an impact on me? I didn't even, realize what was happening in the storyline, but I was like, why are we not talking about this?

diane: 6:52

Oh my gosh. My Lola always had like saltines. Yeah. From probably diners and the few restaurants I go to.

Adina: 6:58

of Archie comics, Riverdale is coming back soon. I know

diane: 7:03

of your shows. Well, speaking of what we're consuming, so that's going to be in your queue. It sounds like.

Adina: 7:09

Riverdale is here's the thing. Riverdale is like candy for me in that it's so ridiculous and fun, but there's that nostalgic element? Cause I read Archie comics growing up and the cinematography is quite beautiful. Like the shots are gorgeous. It's very foggy. The town is always very foggy.

diane: 7:32

Wait, is this, is this something scary? Or this is like a teen show, right?

Adina: 7:36

it's both!

diane: 7:38

More could you want?

Adina: 7:40

It plays homage to like a lot of the teen shows of like the eighties and nineties, like the parents are stars from the eighties and nineties shows, you know? Um, and it's just, a God dang, blast. But. Yeah. It's because of that, like, it's, it's really fun, but it there's still, there's some good acting on the show. Like some of the characters are really good, but it's so beautiful to look at, like the way it's shot is just so it's such a mood. The whole show is such a

diane: 8:09

It's a mood. Isn't it? Would you say a vibe?

Adina: 8:12

It, perhaps it is a vibe. Um, but it's interesting. Cause actually, so we'll jump right into our little segment. What are we consuming right now? So we chat about food things. We're listening to things. We're watching reading, Dani and I both, we're both like down for super high brow. Like, we'll see. A play on Broadway with a limited run. That's like the most high brow. Yeah. Like obnoxious high brow thing you could possibly see, but we'll also dig into the most low brow cheesy, you know, so neither of us watched gossip girl growing up

diane: 8:50

X O X O.

Adina: 8:52

are catching up. We have been like bingeing. It's so hard, which by the way, the show was not designed to be binge, which is interesting because like, It was created during a time where it would come out once a week. And so watching it as a binge, like sometimes episodes are too overwhelming, like too much happens in each episode. Whereas when you were watching it once a week, it was probably like a lot had to happen for you to keep coming back, you know? So that's just an yeah,

diane: 9:16

Drama.

Adina: 9:16

but like, it's, it's funny to see gossip girl now having watched Riverdale first, because Riverdale is like a better version of gossip girl, if you're like a

diane: 9:26

I never really watched gossip girl either. I was like anO.C.,

Adina: 9:29

Yeah. I don't think he would like it honestly, but

diane: 9:33

you know me well,

Adina: 9:33

yeah, but it's, it's interesting. Like I am really enjoying it. It is also candy, but Riverdale is like way better and don't at me. Or do, if you have a strong opinion team gossip, girl or team Riverdale hit me up.

diane: 9:48

That onesurprise me, but I know you, you watch all kinds of things. I, on the other hand have been into thrillers and I, I can't do true crime. I don't like being sweaty and scared at all hours. Like it is not for me, but I got sucked into the undoing, a HBO show with Nicole Kidman. And that woman has been like 40 for the past 20 years. Like.

Adina: 10:10

And by the way, she's also an underrated, incredible comedy actor as well. Like, did you see her in? Yeah. Did you see, um, you know, Dani No you know Dani and I like love Adam Sandler, first of all. But like all of his terrible movies are the best ones, you know? Good, bad movies. Like the movies that get worse better, the more you watch them. So our favorite one, there is Just Go With It. It's like the Jennifer Aniston one. Um, I can tell you, I can do a whole episode on that, but Nicole Kidman plays a character in that movie and she is hilarious. Like it's, she's so good. She plays like a.

diane: 10:51

she was only drama.

Adina: 10:52

plays catty girl from Jennifer. Aniston's sorority, like they have a past and they end up meeting later in life and it's she's hysterical.

diane: 11:00

and with Adam Sandler. Okay. I know he's a common fav and this one, and I think someone I follow on Instagram, I think her name is Tyler. She shared this meme of Sarah Paulson, you know, American horror story ratchet and Nicole Kidman. It was like, When you see these women, you know, they're going to stress you out, but they're going to act. And in this one, if you're not familiar with the premise, the SparkNotes are that, um, her husband. Was accused of murdering someone and did he do it, did she do it? Who did it? Who did it? I think it's a limited series. So I was like six to eight episodes. I've binged it in a day and a half. And then I moved on to, uh, the night of, which is also an HBO show. I think it's not as recent, but a friend was like, if you liked the undoing, you'll like the night of, and similarly, um, this young man yeah. Is accused of murder. And who did it? Yeah. So there, there a lot of cliffhangers I had the intention of I'll just watch an episode.

Adina: 12:00

how they get ya

diane: 12:01

And then before, you know, it I'm picking off my dip powder nails, like trying to get to the bottom of it

Adina: 12:07

Yeah. And something that we both recently watched, which this is kind of what we are talking about today. So both of us have recently watched the documentary sacred cow. Um, this is if you follow Diana Rogers from sustainable dish, like this is her project too. Yeah. It has been a few years in the making and it is kind of an answer to a lot of the vegan documentaries that have come out recently and. It was so wonderfully done, really informative and interesting fun to look at. And we'll, we'll definitely get into it a little bit more, um, in our episode today, because today we are going to be chatting all about sort of the stories that you may know about food and why some of those. Aren't uh, aren't the best decision, some mistakes that you are making or probably making around

diane: 13:09

Yes. And how we got here too, right? Because a lot of these trends, we may have grown up with them or heard our parents, uh, the women in our lives talk about them and you might've also. Still heard about them in media or in health magazines. And maybe even people you're following online, but we're going to help cut through the crap. That's what we do here. Right. And talk about our picks and passes. So it's not all bad. We're talking about trends. Some that can stick and other things that have stood the test of time. So we covered a little bit about this in episode one. If you haven't listened, go, go back and hear our stories with food, but now we're just going to dig into it.

Adina: 13:49

Yeah, so basically like Diane mentioned, go into this episode with an open mind. We are going to be talking through a lot of trends, a lot of. Protocols diets things that again, have good and bad to them or are good, but got bastardized um, so just kind of really peeling back the veil on a lot of these current diet trends and breaking down for you, what we like about them and what we wish would go to the moon and never come back. So. Diane, you want to kick us off? Uh, what is your first trend that you would like to dispel some myths about.

diane: 14:33

Oh, low fat. Oh, the low fat diets. And I think that we are shifting collectively towards like getting, letting this go bye-bye. Uh, but I remember growing up seeing so many foods and I'm thinking right now, because we're felt we're recording the morning about yogurts, for instance, so many low fat yogurts. Um, and this kind of picked up what in like the, the eighties maybe before that on

Adina: 14:59

Yeah, it definitely hit, hit its peak popularity in the nineties when we were growing up,

diane: 15:04

Eighties and nineties, everything was low Cal, low fat. Um,

Adina: 15:08

One thing also to note that we kind of live in a little vacuum right now, because we've surrounded ourselves with so many people that have made these shift, whether it's around, you know, moving away from diet culture, embracing bodies and embracing foods that come from nature. So I will say that sometimes I get stuck in this thinking of like, Oh, we're moving in the right direction. Like people are eating fat now. And then I step outside of myself and. Talk to people who still go into an office every day and what their coworkers are eating and how their coworkers are talking about food. And it kind of like snaps me back to reality. So if you are listening and you're like, what's she talking about? I still eat 0% yogurt. I still eat, drink, skim milk in my coffee. Um, yeah, like it, it is very real and it does still very much exist in, in our culture. Maybe we have shielded ourselves from it a bit, but, but it is alive and well.

diane: 16:01

Yeah, that's a good point to make, right? Because we haven't been in, I haven't been in office world for like five years now. And I mean, going to the grocery store, these things still very much exist. So yogurts, for example, that the 0% milk fat or the, the really low fat yogurts, uh, what happens with these foods is we remove all the fat, but then fat makes food taste good. So what happens? They had to add sugar or also if this is a brand that. Prides itself on low calorie, they're adding in fake sweetener,

Adina: 16:30

Which is even

diane: 16:31

their own issues. Yes. So they're packing all these sugars in and what happened for us, with our health or the health trends that we saw is a really big spike in diabetes and other chronic disease because we're pulling out fat. Good quality, saturated fats, even in replacing them with oils and junk and going low fat we're hungry. Right. But, yeah, definitely. That has been a big trend, I guess. Yeah. Now that you mentioned, I'm still seeing that in headlines or in, um, you know, what about checkout at the grocery store?

Adina: 17:03

Yeah. I think something to note here too, which we're going to do an entire episode. Yeah, actually we were actually talking before we started recording this episode about how we have so much more to say, and we can go down the rabbit hole, which every single one of these. And so we're almost viewing this conversation as like a little table of contents for our first season in that each one of these might become its own episode. And if there is something that you hear today, That you're thinking to yourself like, Oh, I would love to hear way more about that. One way more about what they have to say about this topic. Like, please leave us a review message us on Instagram and tell us which one of these you would like to hear an entire episode about, because we are obsessed with each one of these things and can talk about it forever. And we would love to share that information. Um, if

diane: 17:49

Yes, absolutely. This is, this is like a. A table of contents. So high level, we can go deep for sure.

Adina: 17:58

Yeah. So just a note about fat, right? Why do we want it? Fat is incredible for satiety. Like Diane mentioned, it sends the right signals to our hormones. It builds our cells effectively. And so we're made out of the fats and oils that we eat. And so if you're eating really low or poor quality fats, Your cells are going to be really poor quality. Your hormones are not going to be built well. And so there's a lot to talk about there with the physiology of fat and why we need it, but just a couple of notes. There are really good cell structure, really happy hormones come from good high quality, fat and, and feeling full and satiated. Which again, plays a big role in mood, energy level and metabolism, which are super important things that you will learn a lot more about. If you stick around here on this show,

diane: 18:51

Yeah, we could talk all about fat and a dedicated episode. Absolutely. And then on the opposite end of the spectrum, uh, for those of you who have heard of keto, keto has definitely had a big spike in the past few years. It actually, Really came about in the early nineties, my sister who has special needs my twin sister, I remember going to Johns Hopkins in 93, 94, and she was on a ketogenic diet to help manage her seizures. That was originally why it came about. And I remember her taking her medicine with literal spoonfuls of mayonnaise, and she liked macadamia nuts a lot.

Adina: 19:24

like Hellman's right.

diane: 19:26

Yes, it was Hellman's or miracle whip so there are other problems there for the reasons that Adina was just saying about low or poor quality fats. And we can get into that later, but, keto is very popular right now. And then what I, what we noticed this, a lot of people are eliminating entire food groups or very scared of carbohydrates. And then there are people like Neil, my sweet Neil it has been a few years ago, thought Keto was carrying a block of cheddar. Cheddar cheese for lunch

Adina: 19:55

Keto again, like can be really helpful in a therapeutic setting like that, where you're managing seizures. Yeah. But that it's a completely different conversation for women.

diane: 20:05

Yeah. Cycling

Adina: 20:06

yeah. And something I've seen too, again, where keto got really trendy for like fat loss and it wasn't about. The quality of food. It was just about the grams of fat on the nutritional label. And so, like you said, carrying around a block of cheddar and there isn't anything wrong with cheese. However, we want to be really conscious of the variety of foods that we're eating and the nutrient density of the foods that we're eating. And so if it's, if it's the same approach to a low calorie diet where you're all you're doing is reading the nutrition labels and the nutrient density doesn't matter, or, you know, If it fits your macros, that type of thing, where you're not really looking at the quality of foods, you're just looking at the macronutrient profile. The same thing happens in this keto world, where if you're just looking at the grams of fat and we're not looking at what other nutrients are present, what is the quality of this food that we're eating? And then the fat conversation in general, we just said fat is incredible for hormones, but carbs are really important for women too. And so. Something with that extreme where it's not sustainable, it may really be harming your gut health, your hormonal health. Um, that's going to be a pass for me.

diane: 21:21

yes. And another note on keto in particular, something I noticed with in my practice, nutritional therapy, is there a lot of women who are not digesting their fats very well and there are also women who just don't tolerate. Dairy and high quality dairy right now. And so that's problematic for them. Maybe they become constipated or they get bubble guts, and they're like, I'm going to give this keto thing and earnest shot. So I got to, I have to have more dairy and, but the whole time they're just not feeling well at all. So that's something I have noticed a lot, in my practice.

Adina: 21:53

yeah, right. Like we need to, we talked about this a little bit on our last episode, but the food isn't necessarily the problem. It's the gut environment. It's our digestive capacity. And so upping your fat intake. Certainly, if you are coming from a completely low-fat world is really, really important, but it's going to happen gradually. And we're going to have to really focus on that functional support and making sure that you can tolerate and digest those fats effectively, because if you can't turn them into cells and hormones, they're pretty useless. And they're just going to make you feel sick. Like you said,

diane: 22:27

Yeah. And you touched on another trend in there a moment ago. So if it fits your macros and tracking macros, um, macronutrients. So are there any times that you feel like that might be appropriate for someone to track their macros or their calories?

Adina: 22:41

do you want to give us a quick breakdown of what macronutrients are just so in case someone is not familiar, they're coming into this conversation with all the information that they need.

diane: 22:49

Yes, absolutely. So macronutrients, your protein fats carbs. So those are the basics, those three buckets. So is there ever a scenario where you think someone could track their macros, their calories?

Adina: 23:04

So the trend of, if it fits your macros, which is what we are trying to move you away from is just saying, I need to hit a certain amount of protein per day. I need to hit a certain amount of carbs per day, and I need to hit a certain amount of fat per day. And the quality of those foods does not matter. So you see this a lot in like the bodybuilding world, or sometimes the power lifting world fit-nas. So what happens is whenever things live in a very niche world, sometimes they spread out into the general population and they get again, pretty bastardized along the way. So what a lot of people are doing is they're this thinking of. Oh, I haven't had enough carbs today. Let me shovel in a bowl of fruit loops before I go to sleep or, it doesn't matter what the foods are. It matters that breakdown on the, on the nutritional label of this macronutrient breakdown. And so while that can be very dangerous when you are just approaching food in that way, and. We can talk all about, you know, tracking in general and what that can do to your psyche and body image, if you've had any struggles with disordered eating. And I think most of us have had some kind of struggle with the way that we approach food and our bodies. So it's it's we want to de-stigmatize that, but we also want to welcome you to talk about if your patterns, even though. They are quote unquote normal in mainstream media to really look at them and think like, is this a disordered relationship with food and my body? And how can I correct that? And so if it fits your macros, oftentimes leads to that kind of approach. However, right. If you have certain goals, if you have certain physique goals, if you're at a point where you're trying to really build a certain body. Prerequisite for that is feeling really good feeling, you know, waking up with energy, waking up with happy hormones, having non-symptomatic cycles, which we're definitely going to talk all about. But if you're at that place where your gut health is in a good place, your hormonal health is in a good place and you have a physique goal, sometimes you do need to track your macros because you're just not building the muscle you want to build. And the missing piece is, Oh, I wasn't eating enough carbs. Oh, I wasn't eating enough protein. But again, It's not that you're shoveling a bowl of fruit loops at night, or you're putting five extra scoops of really processed protein powder into your coffee in the morning.

diane: 25:32

Right. Without consideration to the nutrient breakdown and the variety and the

Adina: 25:37

Yeah. So if you're kind of looking for a certain physique goal and it takes tracking for a little bit to be like, Oh, wait a minute, I need an extra couple of ounces of steak at dinner that wasn't working for me or. I kind of thought I should only be eating half a potato, but I need a whole potato, um, you know, things like that. And you can come to those conclusions by just observing your plates. And this happens a lot with, especially my breastfeeding mamas that I work with where

diane: 26:04

more carbs,

Adina: 26:06

And, and they don't necessarily need to track it. Just, they need to have a conversation and be like, Oh wait, my energy felt really low. My sleep was disrupted. And then we're like, Put an extra sweet potato on your plate at dinner, and let's see how you feel.

diane: 26:18

Yes, we both in our work with our clients, teach them how to observe their plate in a way that's not weighing, tracking, using tedious apps and things like that. So, that you learn what your body needs and how to trust yourself in stead of to hit that perfect number of calories that maybe you came up with. Who knows where, um, but also, like Adina was saying, Speaking from personal experience, I love to lift and I've trained with Adina And I have had periods where I'm loosely tracking and what I realized was I was not eating enough protein, even though I thought I was eating a fair amount of food, breakfast, lunch, dinner. For the goals that I had, I realized I needed to increase just overall and that I could benefit from adding more carbohydrate. I know Edina and I definitely played around with the timing of my sweet potatoes, and that was really helpful. And from there, I kind of learn what. Uh, healthy for me plate looks like. And so from there I stopped even loosely tracking and now know visually what works for me on my plate.

Adina: 27:24

And what's so important about that too, knowing what works for you and being able to see it on your plate is that it changes it shifts with your cycle. It shifts with the time of year that we're in, it shifts with how stressed out you are. It shifts if you are pregnant or breastfeeding. So if you are relying solely on, if it fits your macros and looking at a certain macronutrient breakdown, but then.

diane: 27:46

in a vacuum.

Adina: 27:47

you get stuck there looking at those numbers and then you feel like trash and can't sleep through the night. And there's all these other factors being able to look at your plate and really reflecting on your symptoms and feelings and energy level opens the door for you to be able to just easily adjust those things on your own.

diane: 28:07

Right. Your body is constantly giving you a feedback and those symptoms or those messages that you have to learn to read. And it ebbs and flows. I was just talking to a client about this yesterday in the summer, she was craving really hydrating foods and lighter fare and things like that. And now she's looking to stews and really rich and nourishing grounding foods because it's cold. And that is like our body's intuition to look for more nutrient dense. Foods to keep more fat on our body. We, as women are going to feel better when we have a little more fat on our bodies for our hormones, for immune system, health, metabolically and beyond. So those shifts are normal. Those cravings that ebb and flow throughout the year are expected and

Adina: 28:48

I think I tend to eat much higher sugar in the summer because I do a lot of seasonal fruits. I love nectarines berries. I can just. Really get into those seasonal stone fruits. And that kind of, I think brings us to another conversation is this really ancestral approach to food? Right? We were Hunter gatherers at a time and we ate foods that were available to us in the season. And so while now we walk into the grocery store and you can get an avocado any time of year and you could theoretically buy a nectarine in the dead of winter.

diane: 29:25

strawberries in January.

Adina: 29:27

Like you, if you do approach it more seasonally, sometimes you can kind of really get in flow with those cravings. And I think cravings are really interesting too, because those have kind of gotten very confusing for us because of processed foods, when we're really eating nutrient dense, whole food diet. Our cravings make a lot of sense. But when we are eating a lot of processed foods with chemicals that are confusing, our hormones, our cravings can get a lot more confusing. So.

diane: 30:00

Adina: 30:08

so kind of on the note of this, processed foods diet, I want to talk about processed health foods a little bit. And so there's a couple of umbrellas. There's a couple of bullets under that category. So one that we're seeing a lot is no animals. Because I think that vegan junk food has gotten very trendy and. You know, we're going to get into gluten-free a little bit too, and gluten-free junk food has gotten very trendy. So I want to take a moment back it out. Let's talk about animals for a second. Let's talk about the trend of vegan diets. You know, not eating animal products. Plant-based yes. Like what, however you want to approach it. We talked a little bit earlier about some of these vegan documentaries and how we are being told that. Vegan is the way to go for your health and for environmental reasons. So they're kind of coming at you from a couple of angles here. So Diane, do you want to break it down for us a little bit and chat through plant-based vegan. What's really going on here.

diane: 31:11

yes. And we're going to preface this again with this could be a topic all its own, but we're going to give you some of the SparkNotes. So in my practice, I don't work with clients who are determined to be plant-based or exclude all meat and seafood from their diet, because. I don't believe that that was going to serve us for our optimal health. Why for the reasons we talked about earlier, fat is going to help you stay full, build healthy hormones, help with anti inflammation as well. And what I see a lot with vegan and plant-based diets is they're removing a lot of these key food groups and. Also it's very easy to accidentally go high carb, eat lots of refined carbohydrates. So breads, pastas crackers, and without a quality bio-available protein, which means protein that your body can easily recognize, utilize. Absorb. I noticed that a lot of people are having these fake meat substitutes. They're hungry all the time because they don't have a very satiating protein source in there as well as good quality fats and diverse fats. If someone is plant-based or vegan, chances are they're going for avocado oil, extra Virgin olive oil, coconut oil, which those can have their place. Right. But we want to have a diverse amount of fats. And so they're hungry off and they're going for these very sugary options. And. Like Adina was saying, there are so many vegan junk foods out there that I'm seeing a lot of poor blood sugar regulation. Also, they're eating a lot of nuts seeds, legumes, things that are difficult to break down in the gut. So I'll also see a lot of gut issues in people who have been vegan or vegetarian for long periods of time.

Adina: 33:00

Yes. So also something on that note too, is where, okay. Actually, let's back up for a second. If you are vegan for animal rights reasons, and you, it is so emotional for you and you cannot get around the idea of eating animals. That's. Totally. Okay. However, you need to be very aware that there are nutrient gaps that you are not going to be able to fill with food. So even if you are doing vegan, right, quote unquote, in that you are not eating junk food, you're being very mindful of your macronutrient breakdown of your blood sugar regulation of your digestive capacity. And you are pairing. Proteins and really trying to get the full profile of amino acids that you need. You are still never going to have enough B12. For example, you are never, there are certain minerals, vitamins, nutrients that are only available in animal foods. And so it really takes a lot of work to eat this diet and be. Nutrient sufficient. Especially if you are a cycling woman, if you are someone who is trying to bear children, it is a whole bunch of work. And so as a person who doesn't like doing a lot of work, like don't sign me up for that. Um, if you just put a piece of steak on your plate and some fruits and vegetables and call it a day, you know, like life is good and your hormones will be happy. For some people. That's a choice they need to make to fill this emotional need of, and we're going to dive in a little bit and talk about some of the stuff that is covered in the sacred cow documentary that we talked about, about respecting the animal and how regenerative agriculture can actually be used to really serve this emotional need. And. Our earth and it's kind of this amazing win-win for all of us. Um, you know, like Diane always likes to say, I think it's originally a Joel Saladin quote of he's a farmer who is really wonderful and doing things.

diane: 35:08

a grass farmer, because he's all about

Adina: 35:11

Yeah. Doing regenerative agriculture correctly in that you want to eat animals that only have one bad day. But yeah, it's hard to, it's hard to do vegan. Well, it really is. And so there are a lot of issues with the way it's being done in our country. Um, you know, specifically we talked about these environmental concerns, not just our own health, but the monocropping of soy and corn. If you have not read Omnivore's dilemma, I highly recommend it. You really see. How

diane: 35:38

Michael

Adina: 35:39

by Michael Pollan, how corn is being utilized as a commodity and is literally 90% of all of our foods I've

diane: 35:48

And in everything. Yeah. Everything

Adina: 35:50

I'm curious, Diane if this is your experience, but we both work with our one-on-one clients. We do food sensitivity testing, and I would say about 90% of my clients, their food sensitivity test comes back with corn as

diane: 36:02

soy

Adina: 36:03

Corn and soy as glaring sensitivities, because they are, if you have any gut dysfunction, which spoiler alert, most of us do, they are in everything. And so you will develop a sensitivity to them. I know we got on a bit of a tangent here, but basically this approach to veganism is really challenging to maintain optimal health for ourselves and certainly for our planet.

diane: 36:28

yes, there's so much dig into there. And we mentioned sacred cow by film, by Diana Rogers. I think Rob Wolf also coauthored the book component so I would argue, and I've dabbled in the past with vegan and plant-based for, but I would argue that. We have a lot in common, the paradigm that Adina and I come from of including happy animals and prioritizing local as much as we can. We have a lot in common with the plant-based and the vegan crowd. We want to make sure that we are supporting local farmers who are doing things right and honoring the whole animal by making broth or using a more of. That animal. Um, and that is what, Adina is hinting at when she said ancestral diet. So eating a well-rounded diet seasonally, as much as you can in your unique budget is so tremendously helpful. And when I was trying plant-based and even vegan for a minute, it didn't last long. Uh, I realized when I finally came back to the meat wagon, that

Adina: 37:27

It would never even cross my mind. Like when I follow some people on Instagram who are vegan and I love them, I love them just the same. But when I see them post pictures of their plate, I'm like hungry looking at it.

diane: 37:40

Am I hungry or that rabbit food. And I like my veggies, my garlicky lemon, kale, but throw some

Adina: 37:46

you know, the Ron Swanson joke, right? When.

diane: 37:48

And he's like, I am not a rabbit. So.

Adina: 37:50

Yeah, Chris Trager offers him a salad and he says, since I am not a rabbit, no.

diane: 37:57

Exactly. You got to add some good dressing, no sad salads. But I remember right. Okay. I'd have to supplement with B vitamins with zincwith this, with that in order for this to be marginally healthy. And if you have to supplement to that degree for a diet to be somewhat healthy, it's not a health giving diet. And there's so much we can say about this, but Oh,

Adina: 38:22

one's a bit triggering. I know. We talk about female hormones so often, and the role that animal products, animal fats, animal proteins, organ meats, if you can stomach that, how wonderful they are for female hormones, we have kind of been ignoring the conversation around male hormones, but I don't know if you know this story. Um, the dude I forgot his name. He was one of like the faces of what the health, I think one of the vegan

diane: 38:48

Oh, I think, I don't know where this is

Adina: 38:50

Yeah. He was like a vegan YouTuber and got really famous doing that. And he was one of the faces of one of these vegan documentaries. I got to look up his name, we'll put it in the show notes, but he, after the documentary came out, he admitted afterward that he started to really notice some shifts in his health. And here's the interesting thing about veganism too. You can store B12 for a while. And so you

diane: 39:12

it'll work for a while until it

Adina: 39:13

Exactly. Like you may feel really good on a vegan diet because you've cut out so many processed foods, you're eating more plans. Um, And you, you know, maybe you cut out gluten and dairy at the same time, and those can be inflammatory for a lot of people. So maybe you feel really good at the beginning. And then all of a sudden your health starts to decline or all of a sudden your cycle gets really funky because those stores are no longer there. And that is when you would start to feel like trash on this diet. Um, and this, this dude who was literally the face of one of these vegan documentaries, He started to feel his health declining. And so he brought back in eggs and he admitted later on that after having not ejaculated for like years, it was something crazy like that that had happened.

diane: 39:55

he try, he would try, you know, as they do.

Adina: 39:58

That had happened shortly after reintroducing eggs. And so, you know, male or female really, really benefit from animal products. Um, I guess there, but

diane: 40:11

What the ejaculation after eating eggs finally

Adina: 40:15

eggs. Um, yeah. Uh, you know, the other side of this conversation too, is people who are eating all animals, right? We've seen some popularity in the carnivore diet. Um, do you want to, want to dig into that one?

diane: 40:29

yes. And I mean, between this going from low fat to high-fat to no animals, to only animals, we're seeing that pendulum swing between these extremes. Right? And so in this case, again, it's cutting out entire food groups and it's just not sustainable. How are you going to hang out with your friends? Whatever. We're allowed No, don't add any oils. You just straight up meat. Um, It's not a look. I've had clients who went from even vegan, being all out carnivore, and that's just, And I want to dig into the why, but I was just, those are my first emotions.

Adina: 41:05

Um, I'm also going to have to hop capacity, right? And some of our clients tell us that they started eating an all carnivore diet because they just felt. Like garbage when they tried to eat other foods, when they tried to eat vegetables and they tried to eat carbs, um, they bloated up they were super gassy. They were just like, it, it was uncomfortable. And to that, I say the meat is not solving the problem. The meat is just easier for you to digest. And so you are not addressing all of the gut dysfunction. We need to be able to eat those other foods. I just had a client who had been diagnosed with like chronic IBS and her doctor had no explanation for her, of why her stomach was always hurting and a huge, huge win for her was that we've been working a lot on metabolism, digestive function. She was able to bring back in broccoli. Without feeling farty and that's huge for some people. And if that's the story for a lot of our clients, we need to talk about when you can't digest a food, why what's going on here?

diane: 42:05

why and how, yeah. How can we dig into that root cause? And with me too. So I had a client who swung from vet vegan, another who was vegetarian and then went to co played with carnivores for a little bit and didn't feel well was still very bloated. And so like Adina I was just talking about with digestive function. Red meat. I have a lot of clients who will say that it just doesn't sit. Right? So then they think, okay, I can't eat red meat, but why and red meat in particular is going to need more gastric juices and we'll dig into, I'm sure it got functioned in future episodes. Um, but instead of avoiding that or going hard on it and powering through, because you're committed to this carnivore diet, we want to look at why and how you can improve that function.

Adina: 42:48

Yeah, right. Like, you know, I talk a lot about this in the strength training world, but it's true in the digestive function world as well. If you don't use it, you lose it. Like your body does not want to waste its time. It does not want to waste his calories. It's energy. If you are not eating meat. Your body's like, why am I making all this stomach acid? She's not even eating meat. And so,

diane: 43:09

We don't need it.

Adina: 43:10

it will downplay that function. You know, we talked earlier about fats, right? When you are not eating enough fat, when you're eating a super low fat diet. And this is something that we see so much, because we grew up in the nineties, all the clients that we work with have trouble digesting fat. And so your body is sending you a clear message of. You're not eating fat. Why am I wasting my time making all this bile? Why am I

diane: 43:32

That bile gets out sludgy.

Adina: 43:33

it slows things down. And so if you really think about that and you think about how can we slowly reintroduce these foods? How can we slowly increase our digestive capacity so that we don't have to shift to these extremes? All animals, no animals, all carbs, no carbs, low fat, high, fat, like, let's find a place where we can live in the middle. With a balanced plate where we can digest and tolerate. All of these foods. Um, this conversation is so much fun and we can go on and on forever. I think we're going to call it here and maybe do a part two to this episode. Stay tuned for part two, where we break down things like celery, juice, juice, cleanses, whole 30, um, gluten free, dairy free intermittent fasting. we will continue this conversation. So thank you so much for joining us today. And we will see you next week.

diane: 44:29

Eat yo meats.

Adina: 44:31

Bye

diane: 44:32

Bye. Thanks for listening to the G Y S T podcast as always your ratings and reviews mean the world to us. See you next week. We love you. Bye.

Diane Teall Evans

EP 2 - MISTAKES YOU’RE PROBABLY MAKING WITH FOOD - PART 1

In this episode of Get Your Shit Together we chat about:

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Transcript

EP 3 - MISTAKES YOU’RE PROBABLY MAKING WITH FOOD - PART 2

EP 1 - GET TO KNOW ADINA & DIANE