July 21, 2025 • 41 mins
What if the foods marketed as “healthy” are actually keeping you stuck? Tasha Rosales shares how years of gut issues, gestational diabetes, and chronic fatigue pushed her to reevaluate everything she thought she knew about health. What started as a quest to heal her body turned into a full family transformation. From raising informed eaters (not restricted ones) to finding real balance in a world of conflicting nutrition advice, Tasha walks us through how her family now eats 85–90% real, whole foods and why it's not about perfection or fear, but intention. She gets candid about the moment she realized being too restrictive backfired with her kids, the emotional impact of imagining life if they hadn’t made these changes, and the shocking truth about what’s really in our spices, snacks, and “health” foods.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:14):
Personally Feldman. Tasha Risalez joins the podcast this week for
the series on things we consider healthy but maybe not
so much. Stephanie had broke down how this all looks
in root Cause practice, but Tasha is someone who not
only experienced the consequences of her unhealthier choices, but actively
(00:34):
made a decision to change for her and her whole family.
Her Instagram at wellness dot Homemade has changed many people's lives,
helping simplify nutrition and cut off the green washing with
products deemed healthy. With Me today is Tasha Resalas. You
(00:56):
are so awesome because you're living to talks Free life
and you're preaching about it to people online and really
trying to get people to understand. So I'm excited to
chat with you today. How are you? Thanks for being here.
Speaker 2 (01:06):
Yeah, thanks for having me. I'm good, I'm doing well.
How are you.
Speaker 1 (01:10):
I'm good. I just cannot wait to talk about all
these things because this is so interesting. I think more
people are really trying to adapt this new way of
living and understanding all the things that are within products
and the things that we are using in and on
our bodies. So I'm just so excited what brought you
into this line of work and doing this posting on Instagram, like,
(01:34):
where did this all begin for you?
Speaker 2 (01:37):
So it all started with my first pregnancy with my
now seventeen year old so eighteen years ago, just about
eighteen years ago, I was diagnosed with gestational diabetes at
six six weeks gestation, so most people test much further
along in their pregnancy, but I had gone to the
doctor and I had presented in my first appointment with
some issues that he was like, I think we need
(01:59):
to do some blood work, and so we did some
blood work. On the way home, I got a call saying,
you need to come back. Your blood sugars out of control.
So I was told that I would never get through
my pregnancy without insulin, and I did. So that really
triggered for me that there's more going on because I
started having to read food labels based on carbs. That's
(02:21):
all you basically learn when you go learn about diabetes
or gestational diabetes. And then I started reading ingredient labels
and just learning more about our food system and what
I was putting on and inside my body. And to
add to it, it was really hard for us to
get pregnant in the first place, so it took years
(02:43):
to get pregnant, and I had gotten pregnant once I
had a miscarriage, and then it had been another year
and we actually were using clomid to try to conceive.
And with my second, our youngest, I didn't need anything
and I didn't have gestational diabetes, and that's like unheard of.
Speaker 1 (03:02):
So you went back to those doctors where you like,
so this happened, and they're like, how.
Speaker 2 (03:09):
Yeah, they were shocked that I didn't get gestational diabetes
with the second one. They were like, I don't understand.
It wasn't until three days before I had my now
seventeen year old that I actually messaged the doctor and
the dietician that I was working with and I was like, hey,
my blood sugars are out of control, and they were like, listen,
you made it this far. You have a doctor's appointment
(03:30):
in three days. We're not going to do anything. So
then I had gone to the doctors and they ended
up inducing me to do to like other health issues,
so it was like a three strikes, you're out type thing.
But overall they were like shocked that I was able
to get through essentially nine months of pregnancy with gestational
diabetes without any help, and then on top of that,
(03:52):
you're at a high risk of type two diabetes within
ten years of having that child, and I had the
best a ones I've ever had at my ten year checkup.
It was just eye opening to me how just simply
learning how to read food labels, learning how to nourish
your body, and reducing the talks and load in our
home really helped us myself live a healthier life.
Speaker 1 (04:17):
So when you first got that appointment that said, hey,
you have gestational diabetes, we need insuliin, was it that
moment forward where you started to read everything and pay
attention to what was happening you at home and you
just started deep diving into what you could do differently.
Speaker 2 (04:35):
So when you first find out that you well, this
is how it was then. I don't know how it
is now. But when I first found out, I had
to go to an appointment with others that had just
been diagnosed with some sort of diabetes. Right, So whether
it was type two diabetes gestational diabetes, like, everybody was
there for their own purpose, but it was essentially the
same information. And so you just watch a video and
(04:55):
they give you papers and you're like left on your own,
and I was like, this is an enough for me.
I've always been the type of person like, don't tell
me I can't do something, because I will do it,
so don't test me. And the internet wasn't as like
broad back then, right we're talking. We didn't walk around
with iPhones or anything. Nothing was on our phone. We
didn't have time to do that. I worked in the
(05:18):
medical field at the time, so we were really not
supposed to be on the Internet at the time. But
I was doing my research as much as I could
on the Internet at that time, and I just started
learning that like balancing certain things like protein really helped.
And back then I still drink Starbucks. I don't drink
Starbucks anymore, but it was like, Oh, I can have
this tall caramel macchiato, but I can't have that grand Grande.
(05:42):
I think it was a white chocolate molk I used
to get or something like that. So I started learning
how to manipulate my blood sugars, but to benefit my
overall health. Really, I wasn't actually manipulating, it was just
that's what I thought back then. It's Oh, I'll manipulate
this so that I have better blood sugar levels, but
I was really improving my health.
Speaker 1 (06:02):
Yeah, that's so interesting too that you say that. And
you were like just trying kind of these different ways,
and you were working in the medical field. So what
were you doing in the medical field? Which is also taboo,
right because you go into a medical field or a
doctor and they say, here's some antibiotic and stuff, and
a lot of them are becoming so much better about Okay,
let's change the diet, let's figure out what's actually happening.
(06:23):
But most of them, here's a band aid fix, and
this is what we're going to have to do. So
where were you working in the medical field at this time?
Speaker 2 (06:31):
Yeah, back then, I was working for the head of dermatology.
I used to keep all the MOSE schedules and do
the checking up on the patients after they left in
things which I don't know if you know what moses,
but it's like a skin cancer surgery. So I was
like hustle and bustle type thing. She wasn't going to
tell me anything nutrition wise, right, Like she deals with
something completely different. Over the years, I worked in different
(06:53):
fields in the medical field, but overall, like it was
never I was a nurse or an EME or anything
like that. But yeah, I mean I still was in it.
I've worked in a lot of different departments, so I
wasn't hearing a lot of hey nutrition, Hey this that
or the other. It's very much I need this medication
prescribed for this person, and I need this that or
the other. So you're right, there's a lot of doctors
(07:16):
that aren't doing it. But you are right again that
it is changing. I do believe that it is changing.
Speaker 1 (07:22):
Yes, we are starting to find some middle ground, which
seems to take just more time than not. Yeah, this
happens in your first pregnancy, and the second pregnancy happens
you don't have any issues. Then are you starting to
be like, Okay, more people may need this information.
Speaker 2 (07:39):
So not quite yet. So at this point, my oldest
the one that's seventeen now, she was having some gut
issues and my husband was having some gut issues. Like
we had gotten to a certain point where I felt comfortable.
I had balanced blood sugars, I didn't have type two diabetes.
I was more focused on my daughter at the time,
and if I'm being really honest, I was really focused
(08:00):
on my husband not being in the bathroom all the time. Like,
I feel like that's such a thing for women to be, Like,
my husband's in the bathroom all the time. I was
sick of it. I was like, every time we have
to go somewhere, you're in the bathroom, or every time
I need you, you're in the bathroom. And I just
couldn't take it anymore. So I started taking things to
another level. We started adding more gut nourishing foods. We
started adding cambucha. My daughter was prescribed mirr locks, and
(08:23):
I kindly declined the doctor. I was like, this kid
is starting kindergarten. I'm not putting her on mir locks
for her to start kindergarten. Absolutely not. So from that
point forward, we really started to eliminate some of the
more processed foods because, yes, we were doing better and
I was focusing on balanced blood sugars, but we still
had some of those snacky items, and so I started
(08:46):
diving more into Okay, what are things that are affecting
our gut? Okay, so we're eating these high carbohydrate snacks perhaps, right,
even like the Trader Joe's bars, Right, it's still high
in sugar. Yeah, there are a better option than what
might be at the regular grocery store. But they're still
high in sugars, they have gums, they have all these things.
(09:06):
So we just started reducing those things and then adding
in a significant amount of fruits and vegetables. We were
eating them, but we were eating more and then the
fermented foods, And the only fermented foods that I could
really get my kids to eat at that time or
drink was cambucha. For my youngest, I was noticing that
all the kids in the preschool were getting sick, and
(09:29):
I had already gone back to school. I was learning
more about nutrition, and I knew that I needed to
cut down on sugars for her and add in these
fermented foods. She kept not getting sick, and everybody else,
all the other kids were getting sick. So she wasn't
getting set home, but all these other kids were getting
set home. Cadence, my older daughter, was noticing better gut issues.
(09:51):
She was going to the bathroom. I'm telling you, from
the time she was born until the time she was five,
that kid would go to the bathroom once a week,
and the doctor was like, oh, it's fine, She's totally fine,
and I'm like this can't be normal, Like you should
be I would imagine kids should be pooping every day.
So because I was living this lifestyle or creating this
lifestyle for my kids and myself, my husband wasn't really
(10:12):
on board. And I was like, this is what we're making,
this is what we're having, and if you don't like it,
then I don't know. I'm not a short order cook basically.
So he started leading the lifestyle, but he was not
happy about it. Yeah, And after a few weeks or
maybe six to eight weeks, maybe two months, he I'll
never forget. He was in the hallway and he was like,
(10:33):
I think this is working. Like I'm not having the
same issues. And I had already noticed he was spending
less time in the bathroom and stuff, and he was like,
I think this is something's going on because I feel
a lot better. I feel lighter. He had lost weight
at this point. I want to say he lost like
ten fifteen pounds. He really dropped some weight. He wasn't
in the bathroom as much. He had more energy. We
(10:54):
both had more energy, to be honest with you, And
that's where it started, where he just watched on and
was like, Okay, this is working. Let's move on. So
that's how that all transpired. It's a long story, but.
Speaker 1 (11:08):
It's so interesting because it's wild to see where someone
comes from because you don't just wake up one day
and just flip a switch and you're like, I'm gonna
do this. Typically something happens, or there's a moment in
your life, or somebody has health issues and you just
want to look into some alternative options. So I think
that's a really cool background to your story because it's human.
(11:29):
You just had a very real human family experience and
it was like a mom that just said I've had enough,
he died that your husman being in the bathroom too
much is what kind of kickstarted some of this hilarious.
Speaker 2 (11:40):
Yeah, and you see it all the time, like there's
all kinds of reels and things on social media about
making fun of husbands for being in the bathroom. And
I don't complain about that anymore. It was a very
short period of our time because our kids were so young.
I don't complain about that anymore because I'm like, we
don't have that problem because we've worked through it.
Speaker 1 (11:58):
I love that though, that's a very real thing for
so many people. Yeah, So what was something along this
journey where you're like, dang, I thought that was so
good for us, and it's really not. And maybe there's
I shouldn't say. Maybe. I know there are multiple things,
but some that just startled you maybe in the beginning
of this process.
Speaker 2 (12:20):
I think it's just some of the foods that you know,
like for instance, like Nature's Valley or naked Juice drinks
or things like that, like they're so high in sugar,
or like I said, the Nature's Valley oat bars or whatever,
they're delicious. I'm not, I'll give you that, but they're
basically just sugar packed in some granola. And these are
(12:43):
things that I would feed my kids because and myself
because I'm like, oh, these are healthy according to the
grocery store and what the foods say on the front.
But it wasn't until I started to really pay attention
to what's on the back and like also how foods
made me feel, that I realized, like, this actually isn't
(13:04):
healthy at all. And we've gotten so far away from
processed foods in our home at this point, we're way
ahead of the average person, like we don't have as
many and it's just because I a lot of those
things just aren't that great. Most of them are, Like
I don't really think you can really call many of
them out because most of them aren't as great Annie's right, Yeah,
(13:28):
they're a better option. I guess this is probably a
better point to your question, like Annie's crackers are a
better option, or is it Annie's that makes the macarini
and cheese Annie's macaroni and.
Speaker 1 (13:40):
Cheese, Annie's common it's.
Speaker 2 (13:43):
A better option. But if you look at the back
and Okay, the ingredients are better, but it's the same
nutritional makeup as macaroni and cheese, there might be like
a slight difference in like calories are fat and I'm
but nothing that would be like mind boggling. It's not healthier.
(14:04):
It has better ingredients in it, but it's still macaroni
and cheese. Right. Well, I think that's another part of
like your question, like of what is something that surprised
you that wasn't as healthy? And I think that a
lot of people don't think of things like that. They
just think, oh, this is healthier because it has better ingredients.
I'm eating the healthy ice cream. You're still eating ice cream.
It just has better ingredients. That's it. Like it's still
(14:27):
which is fine. You could totally eat ice cream, but
it's not healthy because it's got less ingredients and it
still has it's still protein, fat, all of the things sugar.
So that's more where I sit at.
Speaker 1 (14:39):
This point in my journey of Yeah, And that kind
of reminds me too of that term that people use
grain washing, where they it really looks like something's organic
or healthy, but they're just changing the label and making
it look prettier in your I think that you're getting
a healthy swap, and this is very common, right, there's
(14:59):
so many places that are doing this. I'm not like
crazy that I've seen this.
Speaker 2 (15:03):
No, everybody's doing it.
Speaker 1 (15:05):
Right.
Speaker 2 (15:05):
There's chips, right, Like I love Coeti chips. If I'm
gonna buy chips, it's gonna be Coeti chips, right, But
they're still chips, Like they have better oils in them,
and if you buy the flavored kind, they have real
ingredients flavoring them as opposed to a dorito or a
laised chip or whatever, but it's still going to affect
your body very similarly, like it's still just carps.
Speaker 1 (15:30):
I needed to be reminded of this because I have
had enough healthy swaps from like Okay, this feels better.
But truthfully, I'd be so honest with myself. When I
really feel good, it's when I'm cooking my own food
that's from produce and I'm making stuff that's just like
from nature, genuinely, and that's when I feel the best,
(15:51):
not when I'm even utilizing like these healthy organic swaps
if you will.
Speaker 2 (15:57):
Yeah, And I think that it convinces people that they
can eat more. Right, I'm eating the healthy crackers so
instead of a serving, I'm eating the whole box, right,
or because they're healthy. And then people come to me
to work with me and they're like, but I eat
healthy and I just can't lose weight, And I'm like, okay,
let's see what you're eating. You're eating an entire box
of crackers every day because they're healthy, and really that's
not actually serving you.
Speaker 1 (16:19):
So when you are doing like truly no substitute snow
swaps or anything, is your house mostly filled with produce
and things that you guys are physically cooking and putting
together yourselves.
Speaker 2 (16:30):
I would say eighty five to ninety percent of our
diet is like whole real food, So it's like chicken, salmon,
ground beef, ground turkey. We do eat things like cottage cheese, yogurt,
you know, so obviously those are like mildly processed, right.
Lots of fruits, lots of vegetables, herbs, things like that.
We have really in our snack cabinets, mostly like pistachios,
(16:54):
maybe some granola. We have a lot of dry fruit.
My girls love dry like the freeze dried uff. But
for older kids, I'm like, this is like puffs like
when you were kids. But anyways, stuff like that. They
like stuff like that. That's not to say that we
don't have c at day chips or things like that,
but we've really reduced the amount that we're buying just
(17:16):
because if they're in there, they're just going to eat them.
But if there's strawberries in there, they'll just eat the strawberries.
So I'm like, yeah, whatever, but we have them. You
just have to be prepared in the right Yeah.
Speaker 1 (17:28):
Yeah, and that's because said so much of what it
is not having it around, because once you have it around,
it makes it really easy just to grab for it.
Speaker 2 (17:36):
Yeah, you wouldn't want to create a negative relationship either
for your kids.
Speaker 1 (17:41):
And that's what I was just about to ask you
with your kids, because you're doing all of this and
you have kids, which adds an entirely different layer. I
was talking to somebody about this on social media, and
I was like, I'm so proud of myself, like I
do this, But then I look at you and you
have kids and you're doing this, and I know how
hard it is just for me to be doing these things.
I cannot imagine an enti family, and you're someone who
(18:02):
is an entire family that made this swap. So what
has that process been like? Was there hard moments where
you're like, this is never going to work.
Speaker 2 (18:11):
Yeah, I have a pretty good story about this. So
I at one point was extremely restrictive with them, like
very restrictive. We went to a birthday party and I
cannot till this day tell you which one of them
it was. I just can tell you they were both there.
My husband and I were both there. The kids were across.
There was a long table and they were like across
(18:33):
on the other side, and one of them had a
couple slices of pizza, which whatever, we hadn't one hundred
percent given up pizza, but they had I want to say,
two cupcakes and three or four cups of Hawaiian punch
and I wanted to die. I was like, what have
I done. That's when the light went on and I realized,
you cannot be overly restrictive with your kids because they
(18:54):
are going to go out, and they were going to
go ham and it's not going to be a good situation.
And so that's where I came up with becoming a
more informed eater. So we're making choices that are informed.
Does that mean that sometimes on our way to Disneyland
we pick up in an out burger? Yeah? Does it
mean that sometimes we run through Chick fil A or
(19:15):
maybe have pizza for dinner. Absolutely, we're making an informed choice.
But our overall diet and lifestyle eighty five to ninety
percent of it is food made it home that we
actually enjoy. My kids know when they need vegetables. They
go with my dad for a week every summer and
when my dad's just eat whatever you want here with Grandpa, right,
And he always says he's like, they're so good, Like
(19:37):
they know when they need vegetables. They know like when
they need fruit or whatever. But they come home and
they're like, I need like home cooked meals for the week.
Because my dad always takes them like they're eating out
a lot, Like they went down they went river rafting
last year for a week, so they were living in
the wild. Basically, I have just helped them become really
(19:58):
aware of their body. I started talking to them about Hey,
for instance, after that situation, I'm like, hey, you eat
a lot of cupcakes and juice and now you're in
the bathroom a lot. Do you think it has anything
to do with this? And so I helped them make
this connection between how food is making them feel so
that they can make the most informed choice wherever they are.
(20:20):
And it's really served myself and them really well because
at seventeen and fourteen, my girls they're not perfect, but
they make really good choices.
Speaker 1 (20:31):
Yeah, but you're teaching them healthy options and healthy yeah,
and to your point, allowing them not to be restrictive
where if this happens, like you'll be okay and you'll
get back on track and it'll be fine. But you're
allowing that space for both of those things to happen.
One to have the information to do better and two
for the grace to be like, you're also living in
a world that this is what it is.
Speaker 2 (20:52):
Yeah, exactly and to step into something. And no, my
youngest doesn't do dairy like ninety percent of the time,
but sometimes she wants ice. Sometimes she does want a
pizza when she's with her friends. She knows I'm gonna
eat this and I'm gonna be in the bathroom later.
That's her informed choice, and she's fully aware. She's not
walking around aimlessly, not aware of the fact that this
(21:13):
really does bother her. And I think that a lot
of people don't realize, like our job is to create
human beings, raise human beings that are able to go
out into the world and contribute to society and take
ownership for themselves. And that's really all I've ever wanted
to do for them, is just help them take ownership
for themselves, so they have to understand how food affects
their body. If you know they're gonna go out into
(21:36):
the world and be able to do.
Speaker 1 (21:37):
That, yeah, absolutely, you're a great mom. I hope you
know that you probably don't think you're telling you of it.
That that's really cool and that's great information for them
as kids. I hope that for a lot of people
that they can start to have that. I'm so curious
now that you're on this other side of this entire journey,
and you feel like you're in a really good place.
You've gotten the extreme in now you found your balance,
(21:59):
you found what works. If you hadn't gone this route, Like,
how do you feel like your life would have been impacted?
Why do you feel like this was so important that
this switch happened.
Speaker 2 (22:12):
If I hadn't made this choice. It makes me emotional
because when we had so we also I have a
twenty five year old stepdaughter as well, so my husband's
got a twenty five year old. We're very close. But
had we not, we had two kids at home. When
I had our oldest, the seventeen year old, and I'll
(22:33):
never forget, like our joints ached, his stomach had issues,
she wasn't pooping. I think I would be somebody who
was probably I wouldn't say morbidly obese. I'd probably be
obese number one, living with type two diabetes one hundred
percent at one hundred and ten percent, i'd be living
with type two diabetes. I think that our seventeen year
(22:56):
old would have had some serious gun crops. I don't know,
something maybe whatever could There's so many things. There's diverticulitis,
there's colitis, there's Crohn's disease. There's all kinds of different
gut issues. I definitely think that her gut would have
been compromised. I think that she might have type two
diabetes had not, because because I had type two diabetes,
(23:19):
it also runs she runs the chance of having it
as well. Plus it's genetics. There's a lot of genetics
for us. I don't know about Kendall, just because I've
always seen her. She's always her pregnancy was the easiest.
She's only ever eaten this way. So I'm not really sure,
but I do believe my husband would probably be like
(23:40):
morbidly obese. Definitely, he would probably have some sort of
health issues. Our moods, again, our joints were super achy.
I remember we used to say, is this is what
it's like to be eighty? Because this is awful. We
could barely step up. We had one step in our house,
and stepping on that just seemed so exhausting. And we
were only twenty five and twenty six. Wow, I think
(24:00):
we would be in our forties. We would be just tired, heavy, unmotivated.
We both have a lot of energy. I can't imagine
not having that.
Speaker 1 (24:14):
Yeah, And I'm sure it's hard to look back too
on your life and be like, we could have gone
a drastically different direction with this. And it's so important
because as you're talking about that, and you're talking about
your kids and them having kids, and you want to
be around for all of it. You want to be
part of it, not just hanging out in the background.
You want to be there and be active and be
part of that experience. And so often a lot of
(24:37):
people can't because of the choices that they made twenty
years prior. And you guys took the choice and made
the right one. And I think that's something that a
lot of people hope and wish to do for themselves.
Speaker 2 (24:51):
I think so. I think a lot of people just
don't know where to start, or they're so sick and
tired that they don't know how to get out of
being sick and tired. It's just like they'll try a diet,
or they'll try the latest trend or some sort of supplement,
and that's not what works. It's really a step by
step journey that never ends that there's not an end goal.
(25:14):
It's not about getting on that diet and that just
magically fixing you. You have to be committed to a
lifelong journey. It's not.
Speaker 1 (25:24):
And was that the hardest part for you? Guys? You
feel that it was a lifestyle change, Like when you
started it, you're like, Oh, I can't just do this
now because I'm pregnant, or because I'm going to be
pregnant again, or Okay, the gut health problems are gone,
we can go back to normal. When you're realizing as
each thing is happening, you're like, oh, yeah, this is
a lifestyle. This is for not just for right now.
(25:48):
Was that ever daunting at moments?
Speaker 2 (25:52):
No? And the reason why it wasn't daunting is because
my husband and I felt so good that we were
scared to feel like crap. Makes sense, yep, Like we
already knew what it felt like to feel like crap,
and then we suddenly started feeling better, and it was like,
now I'm scared to eat that way because I don't
want to eat. I don't want to feel like crap.
And that doesn't mean that we don't ever feel terrible,
(26:14):
if I'm being honest. Last weekend I felt absolutely terrible.
I think it was probably the weather. I'm very like
sensitive to the weather. But I was so tired and exhausted,
and I remember thinking like, I hope I'm not going
to feel like this for the rest of my life,
Like where did I go? What is going on? And
then I woke up this morning, I'm like, I feel
like a million bucks. It's sunny out. Like I did
everything I would normally do. I ate normal. I just
(26:35):
kept going and pushing and we just you're it's not
that you're never gonna have a moment again, it's just
you have to realize that feeling feeling good is way
better than feeling like crap, and let that lead you.
Speaker 1 (26:50):
Yeah, you also created an elderbooths if I'm correct, Yes, okay,
And why did you create this product? What does it
help with? We're a part of this journey where you're like, oh, okay,
this needs to happen.
Speaker 2 (27:02):
First of all, was starting to create electrolytes, and there
was an issue last summer with creating the electrolytes, and
so I told the manufacturer, I'm like, listen, the next
product that I wanted to try is more seasonal, right now,
so let's you know, let's actually just create that for now.
So we created the elderberry boost because I make elderberry
(27:23):
syrup every year and it has been life changing for us,
like my kids start getting sick or my husband starts
getting sick and I'm like, here you go, here you go.
But this was going to provide so many different things.
So not only was it going to provide freedom from
having to make elderberry syrup every week, which is time consuming,
it also is helpful in not just being a syrup,
(27:46):
like I can take it with me. It's in like
a small package. I would be able to take it
with me, other people would be able to take it
with them. But also I was able to add things
like chickory root fiber, which is really good for gut health,
which you need to foster when you're not feeling well
or when you're taking something to boost your immune system.
We didn't have any added sugars in there. There was
also some herbs like cloves and gar not garlic, ginger,
(28:10):
which all help with our gut health. And so it's
really interesting. So I created this. It did really well
in the fall and winter, and I feel like, right
now people think, oh, this is like an immunity booster.
I don't need it, and I'm like, no, you're going
to be traveling. You want to keep your immunity. You
really want to work on your immunity in spring and
summer so that when you hit fall, winter and early spring,
(28:32):
your immunity has been fostered all summer instead of just
letting it go down the dumps in the summertime and
then come fall you're trying to like ramp up your
immunity because you don't want to get sick, but instead
just keep it as a consistent thing. So it was
something that we could do year round because I didn't
really make elderberry syrup in the wintertime, I'm sorry, in
the summertime. And so it's just it tastes good. It's
(28:55):
like adding flavor to your water. So a lot of
different benefits for it. It helped with allergies, which my daughter's
taking it for right now. So it's just got a
wide range of benefits.
Speaker 1 (29:07):
And when you were creating this, I know you mentioned
like the no added sugars and stuff like that. Were
you very careful and curated and how you created this
product because of how you live your life?
Speaker 2 (29:18):
Yeah, I wanted clean ingredients. It's really hard to find
a manufacturer also that will accept the fact that you
don't want to use natural flavors, gums, certain artificial sweeteners.
I was like, absolutely not. So that's why we ended
up on chickory root as a sweetener. Which one of
my favorite drinks used to be at Pete's Coffee and
(29:39):
it was the Black Tie and they used chickory root
to sweeten it. So it just came to me one day,
I'm like, we're gonna have to use chickory root because
it adds fiber, two grams of fiber for a serving,
and I just wanted I wanted to make sure that
it was like clean and tasty.
Speaker 1 (29:53):
Yeah, it's crazy to hear you say that about the manufacturers,
and it's hard to find that right there alone is
so much part of the problem people have to just
because I bet there's so many companies and products that
start out and have really good intentions and then you
just fall into this trap because of the way things
have been done and created that it just ends up
(30:15):
back to another product on the shelf that isn't good
for you. And that's crazy. I bet it's been a
wild experience for you being on the other side of
that to see Oh yeah, this is a very deep
down problem. This is beyond just what you're seeing on
the store shelves.
Speaker 2 (30:30):
It really is like getting the other side of it
has been wild. I'm like, no wonder. Also, there's some
things that I've learned too that like maybe people don't
need to necessarily worry about. For instance, when I was
talking about electrolytes, with them having a lemon electrolyte, it
has to be dried with a certain agent, like it's
(30:50):
absolutely impossible to not do it with a gum agent,
but they use like one of the best gums that
you can use. But people have also been able to
away with not putting it on their packaging, which is
false labeling. And because I was like, how do these
companies get away with it? And he was like, they're
just not putting it on there, or they're putting an
asterisk at the bottom so people don't notice. And I'm like,
(31:11):
oh my gosh, this is so eye opening because there's
some things you just can't get away from, and it's legitimate,
but you can get away from natural flavors or using
artificial sweeteners and things like that.
Speaker 1 (31:25):
Is that the thing too, that because you see it
across the board online, like the these flavor profunds, these
the sweeteners, the oils are those just they're just so
bad They're horrible.
Speaker 2 (31:38):
I don't like to demonize just because everybody's in a
different place in their journey, but I would say especially
so like the sweeteners. Yes, so ecy, sulfame, potassiums sou gloros,
terrible for your gut, absolutely terrible. Like I those are
a hard no for me. I'm like, I'm not going
to consume those now. The oils, do I try to
avoid them? Yes? But am I terrified of them? And
(32:01):
not ever? Like I still eat out so obviously whatever
I'm eating is probably the solid dressing is probably one
of those oils. If you go to most restaurants, they're
going to cook in some of those oils. So do
I avoid them in my everyday life, yes, But should
we be running for the hills from them? We don't
need to. There was also a really huge study recently
(32:22):
done that actually nobody's really talking about, I think in
this space because it's so opposite of what we have
been saying, But like two hundred thousand people were followed
for over thirty years and it came back that those
who consumed small amounts of like canola oil actually had
(32:43):
healthier outcomes than those who were consistently eating butter. Now,
do I think there's nuance to this, Yes, but I
think that it does prove the point that a lot
of people are like, oh, stay away from the omega sixes,
and it's wait a minute, we do need those, we
just are consuming too many because we there was a
study done in like the seventies or I think it's
(33:04):
the seventies or early eighties, I can't remember where it
said conola oil is really good for you. What happened
we put it in every processed food possible, and so
now we're over consuming these oils when the study said
a tablespoon a day, and it's in everything, and it's
in everything, So now we're consuming like twelve tablespoons a day,
(33:25):
and so I'm one tablespoon. So that's why our inflammation
is off. And we do need omega sixes like you
actually need some. It's just that we are thrown so
off balance because we are over consuming ultra processed foods,
if that makes sense. So yeah, so do I avoid
those oils? Yes? But am I like, oh my gosh,
I can't even eat out like some people do. No,
(33:47):
like I will eat a French fry, like I will
absolutely enjoy that, but I'm gonna go home and eat
my normal food.
Speaker 1 (33:52):
Then Yeah. Yeah, it's all about balance, and you guys
have found that. Yeah, I'm so curious for someone who
is listening to this and I'm like, dang, I really
want to do this, but I am so overwhelmed and
this sounds scary and there's no way that I can
do this. What would you say to that person who's
sitting here. I want to do this, I want to
consider it, but also I'm gonna probably go to the
(34:14):
grocery store and still buy my safe stuff because it's
just easier.
Speaker 2 (34:17):
I would just say start with one to three small things,
whether that's one to three ingredients that you're like, I
really want to get familiar with these three ingredients. And
it does take time in the beginning, Like typically in
the beginning of doing this, you're spending a lot of
time at the grocery store reading the ingredient labels and
like getting more familiar. But over time, if you think
(34:38):
about it, and you read this ingredient label and you're like,
this is a hard note for me, you put it back,
you never pick up that package again. You're not ever
gonna be so you just saved yourself the next time
you go. You're not going to be doing it now.
That doesn't mean that you know, if something's good, you
shouldn't read it every time. If I consistently buy this product,
I still read it every time, just as I'm putting
it in the cart, just to make sure nothing's changed.
(35:00):
So one, I would start with like one to three ingredients,
if that's your like it where you want to start.
If it's more, I just want to start cooking better
at home, or I want to start cooking more at
home than I would say, choose one, no more than
three new recipes for each week. Three's a lot. Typically
I say one to two, but one to three depending
(35:21):
on how ambitious you are. New recipes for the week
that are simple and easy under thirty minutes. It's like chicken,
broccoli rice. If you need something with more flavor or
more substance or something like that, find some recipes on
Pinterest or something.
Speaker 1 (35:37):
But start with.
Speaker 2 (35:38):
One or two new meals each week and start getting
comfortable with those, because really a lot of it has
to do with the fact that you're nervous about cooking
these meals because it's going to take time and it's exhausting,
and oh, this, that or the other. When your brain
learns that it wasn't actually that hard, your brain's more
likely to say, hey, let's make that again. It tasted good,
(35:59):
it did take that long, we feel better, Let's do that.
So just start with one or two things, no matter
what avenue you want to take. Don't try to go
all or nothing. Don't do the thirty day challenge where
you just rid everything and then because what happens after
thirty days you revert back. Yeah, I'm like, oh, now
(36:21):
I have freedom. Just start a journey, don't start a
destination type.
Speaker 1 (36:26):
Something that shocked me when I was on your social
media pages was spices. I didn't know we had to
pay attention to this dink and spices. I was so shocked,
Like I was paid attended to everything else, and I
was looking on your page. I was like, cinnamon, are
you kidding me? I'm like, my whole body was just
like defeated in a way because I was just like,
(36:47):
because spices and things like that are how you make
some of these bland foods, it tastes a little bit better,
so you enjoy healthier faiths than things that you're cooking.
So what is the deal with spices, because that just
blew my mind.
Speaker 2 (37:00):
I feel like spices are something that you think about,
like when you're further in your journey. If you're just
starting out, I would say, don't stress on the spices
quite yet. Let's take a step back. But spices a
they have some ingredients in them that you might not want, right.
So that's another hidden source of the oils, the industrial oils.
It's a hidden source of ingredients that might affect your thyroid.
(37:24):
It's also a hidden source of a lot of toxins. So,
like McCormick, a, as a society, this is probably longer
than you wanted. But as a society, we are consuming
like one hundred and fifty percent more spice than we
were one hundred years ago or something like that. So
we're consuming a lot of spices now because we just
are obsessed with flavor, and that's a lot of times
(37:45):
because of artificial flavors and natural flavors, and so we're
adding a lot more into our diet. And so the
reason it becomes important is because a lot of these
spices do have high certain toxins. They're all different, just depending.
But we're also eating, like consuming cinnamon because we think
it's good for us, right, or like good for our
blood sugar. Regular like sigon cinnamon or cinnamon that's in
(38:09):
the store actually doesn't have any health benefits for your
blood sugar. It's actually selon cinnamon that has the health benefits.
But for all these years we've been told like, oh,
it's cinnamon, nobody was ever specific about it. It's actually
selan cinnamon is the one that you know has the benefits,
and it's also lower in toxins and things like that.
(38:29):
But also when you're dealing with plants and things like that,
they're growing in soil and things like that, and so
there are some things that are just going to be
in fruits, vegetables, herbs, things like that, and our body
is able to excrete those because we are consuming fibers.
So when you consume herbs, fruits, vegetables, and we are
(38:50):
excreting those. So, yeah, spices are extremely important. I would
definitely buy organic. I would definitely make sure that you're
buying organic if you can. And then the best quality
consumer Reports has done it I think twice. Now I
could be wrong, but they've done it twice now when
I trust them. Simply Organic has been like number one
every single time, and they aren't expensive. But Wolf Foods
(39:12):
has really good sales sometimes and they're pretty darn cheap
when they do the stance.
Speaker 1 (39:15):
Okay, row tip right there. I'm so glad I remember
to ask you that, because it just blew my mind,
and it should have. At this point where I'm at
in my journey of changing everything over, nothing really shocks
me anymore. But somehow I still find moments where I'm like,
dang it, I didn't think of that part.
Speaker 2 (39:33):
Yeah. Yeah, but again, like if you're not gonna go
out to a restaurant, be.
Speaker 3 (39:37):
Like, oh you don't use those right, Yeah, That's what
I'm saying, Like, depending on where if this is like
the last part, like when you had asked me about
where to start or whatever, I definitely wouldn't start with spices.
Speaker 2 (39:49):
I think the bigger problems than spices, Like I would
start somewhere else first.
Speaker 1 (39:53):
Yeah, and again all about balance for sure. But yeah,
Also it's really important to have these conversations because it'll
allows us to be a little bit more open minded
and just more informed in question, a little bit more
about what's going on with our bodies and what's going
inside of them.
Speaker 2 (40:10):
Yep, exactly.
Speaker 1 (40:11):
This is how I end my podcast. But a piece
of advice, thought or just a topic that maybe we
didn't get to, but something that you really hope for
people that they take away at the end of the day,
if it's only this is what they take away.
Speaker 2 (40:27):
I think just to lead with intent you want to
create a healthier lifestyle, lead in that way. Start leading
your life in that way, even if that's just one stuff,
even if that's just eating one solid day, even if
that's just starting to eat breakfast, even if that's just
(40:50):
starting to drink more water. Just start leading that way
and start telling yourself like I am, I lead a
healthy lifestyle. I lead a healthy lifestyle because I love it.
I lead a healthy lifestyle because I want to feel good.
Instead of putting yourself through something that's riddled with guilt
or riddled with rules and expectations, find what's important to
(41:12):
you and start leading your life that way.
Speaker 1 (41:16):
I love that, and that's a perfect way for us
to end on. Tasha, thank you so much for joining me.
Sharing your story and being here and all the expertise
and knowledge you've learned over the years. It's really great
to talk with you.
Speaker 2 (41:27):
Yeah, thanks for having me. This has been fun.
Speaker 1 (41:29):
Whether it was a topic of spices, or the healthy
but not so healthy swaps, or how to detoxify your
life in so many different ways. I hope you were
able to take something from this episode that can help
you on your own healing and health and wellness journey,
because I know I'm currently on it, and as always,
thank you for being here. Make sure you subscribe wherever
(41:49):
you're listening to this podcast because we have some fun
episodes coming up, and go follow the Instagram page at
take this Personally. I'll talk to you guys next week.
Speaker 2 (41:57):
Bye.
Personally Feldman. Tasha Risalez joins the podcast this week for
the series on things we consider healthy but maybe not
so much. Stephanie had broke down how this all looks
in root Cause practice, but Tasha is someone who not
only experienced the consequences of her unhealthier choices, but actively
(00:34):
made a decision to change for her and her whole family.
Her Instagram at wellness dot Homemade has changed many people's lives,
helping simplify nutrition and cut off the green washing with
products deemed healthy. With Me today is Tasha Resalas. You
(00:56):
are so awesome because you're living to talks Free life
and you're preaching about it to people online and really
trying to get people to understand. So I'm excited to
chat with you today. How are you? Thanks for being here.
Speaker 2 (01:06):
Yeah, thanks for having me. I'm good, I'm doing well.
How are you.
Speaker 1 (01:10):
I'm good. I just cannot wait to talk about all
these things because this is so interesting. I think more
people are really trying to adapt this new way of
living and understanding all the things that are within products
and the things that we are using in and on
our bodies. So I'm just so excited what brought you
into this line of work and doing this posting on Instagram, like,
(01:34):
where did this all begin for you?
Speaker 2 (01:37):
So it all started with my first pregnancy with my
now seventeen year old so eighteen years ago, just about
eighteen years ago, I was diagnosed with gestational diabetes at
six six weeks gestation, so most people test much further
along in their pregnancy, but I had gone to the
doctor and I had presented in my first appointment with
some issues that he was like, I think we need
(01:59):
to do some blood work, and so we did some
blood work. On the way home, I got a call saying,
you need to come back. Your blood sugars out of control.
So I was told that I would never get through
my pregnancy without insulin, and I did. So that really
triggered for me that there's more going on because I
started having to read food labels based on carbs. That's
(02:21):
all you basically learn when you go learn about diabetes
or gestational diabetes. And then I started reading ingredient labels
and just learning more about our food system and what
I was putting on and inside my body. And to
add to it, it was really hard for us to
get pregnant in the first place, so it took years
(02:43):
to get pregnant, and I had gotten pregnant once I
had a miscarriage, and then it had been another year
and we actually were using clomid to try to conceive.
And with my second, our youngest, I didn't need anything
and I didn't have gestational diabetes, and that's like unheard of.
Speaker 1 (03:02):
So you went back to those doctors where you like,
so this happened, and they're like, how.
Speaker 2 (03:09):
Yeah, they were shocked that I didn't get gestational diabetes
with the second one. They were like, I don't understand.
It wasn't until three days before I had my now
seventeen year old that I actually messaged the doctor and
the dietician that I was working with and I was like, hey,
my blood sugars are out of control, and they were like, listen,
you made it this far. You have a doctor's appointment
(03:30):
in three days. We're not going to do anything. So
then I had gone to the doctors and they ended
up inducing me to do to like other health issues,
so it was like a three strikes, you're out type thing.
But overall they were like shocked that I was able
to get through essentially nine months of pregnancy with gestational
diabetes without any help, and then on top of that,
(03:52):
you're at a high risk of type two diabetes within
ten years of having that child, and I had the
best a ones I've ever had at my ten year checkup.
It was just eye opening to me how just simply
learning how to read food labels, learning how to nourish
your body, and reducing the talks and load in our
home really helped us myself live a healthier life.
Speaker 1 (04:17):
So when you first got that appointment that said, hey,
you have gestational diabetes, we need insuliin, was it that
moment forward where you started to read everything and pay
attention to what was happening you at home and you
just started deep diving into what you could do differently.
Speaker 2 (04:35):
So when you first find out that you well, this
is how it was then. I don't know how it
is now. But when I first found out, I had
to go to an appointment with others that had just
been diagnosed with some sort of diabetes. Right, So whether
it was type two diabetes gestational diabetes, like, everybody was
there for their own purpose, but it was essentially the
same information. And so you just watch a video and
(04:55):
they give you papers and you're like left on your own,
and I was like, this is an enough for me.
I've always been the type of person like, don't tell
me I can't do something, because I will do it,
so don't test me. And the internet wasn't as like
broad back then, right we're talking. We didn't walk around
with iPhones or anything. Nothing was on our phone. We
didn't have time to do that. I worked in the
(05:18):
medical field at the time, so we were really not
supposed to be on the Internet at the time. But
I was doing my research as much as I could
on the Internet at that time, and I just started
learning that like balancing certain things like protein really helped.
And back then I still drink Starbucks. I don't drink
Starbucks anymore, but it was like, Oh, I can have
this tall caramel macchiato, but I can't have that grand Grande.
(05:42):
I think it was a white chocolate molk I used
to get or something like that. So I started learning
how to manipulate my blood sugars, but to benefit my
overall health. Really, I wasn't actually manipulating, it was just
that's what I thought back then. It's Oh, I'll manipulate
this so that I have better blood sugar levels, but
I was really improving my health.
Speaker 1 (06:02):
Yeah, that's so interesting too that you say that. And
you were like just trying kind of these different ways,
and you were working in the medical field. So what
were you doing in the medical field? Which is also taboo,
right because you go into a medical field or a
doctor and they say, here's some antibiotic and stuff, and
a lot of them are becoming so much better about Okay,
let's change the diet, let's figure out what's actually happening.
(06:23):
But most of them, here's a band aid fix, and
this is what we're going to have to do. So
where were you working in the medical field at this time?
Speaker 2 (06:31):
Yeah, back then, I was working for the head of dermatology.
I used to keep all the MOSE schedules and do
the checking up on the patients after they left in
things which I don't know if you know what moses,
but it's like a skin cancer surgery. So I was
like hustle and bustle type thing. She wasn't going to
tell me anything nutrition wise, right, Like she deals with
something completely different. Over the years, I worked in different
(06:53):
fields in the medical field, but overall, like it was
never I was a nurse or an EME or anything
like that. But yeah, I mean I still was in it.
I've worked in a lot of different departments, so I
wasn't hearing a lot of hey nutrition, Hey this that
or the other. It's very much I need this medication
prescribed for this person, and I need this that or
the other. So you're right, there's a lot of doctors
(07:16):
that aren't doing it. But you are right again that
it is changing. I do believe that it is changing.
Speaker 1 (07:22):
Yes, we are starting to find some middle ground, which
seems to take just more time than not. Yeah, this
happens in your first pregnancy, and the second pregnancy happens
you don't have any issues. Then are you starting to
be like, Okay, more people may need this information.
Speaker 2 (07:39):
So not quite yet. So at this point, my oldest
the one that's seventeen now, she was having some gut
issues and my husband was having some gut issues. Like
we had gotten to a certain point where I felt comfortable.
I had balanced blood sugars, I didn't have type two diabetes.
I was more focused on my daughter at the time,
and if I'm being really honest, I was really focused
(08:00):
on my husband not being in the bathroom all the time. Like,
I feel like that's such a thing for women to be, Like,
my husband's in the bathroom all the time. I was
sick of it. I was like, every time we have
to go somewhere, you're in the bathroom, or every time
I need you, you're in the bathroom. And I just
couldn't take it anymore. So I started taking things to
another level. We started adding more gut nourishing foods. We
started adding cambucha. My daughter was prescribed mirr locks, and
(08:23):
I kindly declined the doctor. I was like, this kid
is starting kindergarten. I'm not putting her on mir locks
for her to start kindergarten. Absolutely not. So from that
point forward, we really started to eliminate some of the
more processed foods because, yes, we were doing better and
I was focusing on balanced blood sugars, but we still
had some of those snacky items, and so I started
(08:46):
diving more into Okay, what are things that are affecting
our gut? Okay, so we're eating these high carbohydrate snacks perhaps, right,
even like the Trader Joe's bars, Right, it's still high
in sugar. Yeah, there are a better option than what
might be at the regular grocery store. But they're still
high in sugars, they have gums, they have all these things.
(09:06):
So we just started reducing those things and then adding
in a significant amount of fruits and vegetables. We were
eating them, but we were eating more and then the
fermented foods, And the only fermented foods that I could
really get my kids to eat at that time or
drink was cambucha. For my youngest, I was noticing that
all the kids in the preschool were getting sick, and
(09:29):
I had already gone back to school. I was learning
more about nutrition, and I knew that I needed to
cut down on sugars for her and add in these
fermented foods. She kept not getting sick, and everybody else,
all the other kids were getting sick. So she wasn't
getting set home, but all these other kids were getting
set home. Cadence, my older daughter, was noticing better gut issues.
(09:51):
She was going to the bathroom. I'm telling you, from
the time she was born until the time she was five,
that kid would go to the bathroom once a week,
and the doctor was like, oh, it's fine, She's totally fine,
and I'm like this can't be normal, Like you should
be I would imagine kids should be pooping every day.
So because I was living this lifestyle or creating this
lifestyle for my kids and myself, my husband wasn't really
(10:12):
on board. And I was like, this is what we're making,
this is what we're having, and if you don't like it,
then I don't know. I'm not a short order cook basically.
So he started leading the lifestyle, but he was not
happy about it. Yeah, And after a few weeks or
maybe six to eight weeks, maybe two months, he I'll
never forget. He was in the hallway and he was like,
(10:33):
I think this is working. Like I'm not having the
same issues. And I had already noticed he was spending
less time in the bathroom and stuff, and he was like,
I think this is something's going on because I feel
a lot better. I feel lighter. He had lost weight
at this point. I want to say he lost like
ten fifteen pounds. He really dropped some weight. He wasn't
in the bathroom as much. He had more energy. We
(10:54):
both had more energy, to be honest with you, And
that's where it started, where he just watched on and
was like, Okay, this is working. Let's move on. So
that's how that all transpired. It's a long story, but.
Speaker 1 (11:08):
It's so interesting because it's wild to see where someone
comes from because you don't just wake up one day
and just flip a switch and you're like, I'm gonna
do this. Typically something happens, or there's a moment in
your life, or somebody has health issues and you just
want to look into some alternative options. So I think
that's a really cool background to your story because it's human.
(11:29):
You just had a very real human family experience and
it was like a mom that just said I've had enough,
he died that your husman being in the bathroom too
much is what kind of kickstarted some of this hilarious.
Speaker 2 (11:40):
Yeah, and you see it all the time, like there's
all kinds of reels and things on social media about
making fun of husbands for being in the bathroom. And
I don't complain about that anymore. It was a very
short period of our time because our kids were so young.
I don't complain about that anymore because I'm like, we
don't have that problem because we've worked through it.
Speaker 1 (11:58):
I love that though, that's a very real thing for
so many people. Yeah, So what was something along this
journey where you're like, dang, I thought that was so
good for us, and it's really not. And maybe there's
I shouldn't say. Maybe. I know there are multiple things,
but some that just startled you maybe in the beginning
of this process.
Speaker 2 (12:20):
I think it's just some of the foods that you know,
like for instance, like Nature's Valley or naked Juice drinks
or things like that, like they're so high in sugar,
or like I said, the Nature's Valley oat bars or whatever,
they're delicious. I'm not, I'll give you that, but they're
basically just sugar packed in some granola. And these are
(12:43):
things that I would feed my kids because and myself
because I'm like, oh, these are healthy according to the
grocery store and what the foods say on the front.
But it wasn't until I started to really pay attention
to what's on the back and like also how foods
made me feel, that I realized, like, this actually isn't
(13:04):
healthy at all. And we've gotten so far away from
processed foods in our home at this point, we're way
ahead of the average person, like we don't have as
many and it's just because I a lot of those
things just aren't that great. Most of them are, Like
I don't really think you can really call many of
them out because most of them aren't as great Annie's right, Yeah,
(13:28):
they're a better option. I guess this is probably a
better point to your question, like Annie's crackers are a
better option, or is it Annie's that makes the macarini
and cheese Annie's macaroni and.
Speaker 1 (13:40):
Cheese, Annie's common it's.
Speaker 2 (13:43):
A better option. But if you look at the back
and Okay, the ingredients are better, but it's the same
nutritional makeup as macaroni and cheese, there might be like
a slight difference in like calories are fat and I'm
but nothing that would be like mind boggling. It's not healthier.
(14:04):
It has better ingredients in it, but it's still macaroni
and cheese. Right. Well, I think that's another part of
like your question, like of what is something that surprised
you that wasn't as healthy? And I think that a
lot of people don't think of things like that. They
just think, oh, this is healthier because it has better ingredients.
I'm eating the healthy ice cream. You're still eating ice cream.
It just has better ingredients. That's it. Like it's still
(14:27):
which is fine. You could totally eat ice cream, but
it's not healthy because it's got less ingredients and it
still has it's still protein, fat, all of the things sugar.
So that's more where I sit at.
Speaker 1 (14:39):
This point in my journey of Yeah, And that kind
of reminds me too of that term that people use
grain washing, where they it really looks like something's organic
or healthy, but they're just changing the label and making
it look prettier in your I think that you're getting
a healthy swap, and this is very common, right, there's
(14:59):
so many places that are doing this. I'm not like
crazy that I've seen this.
Speaker 2 (15:03):
No, everybody's doing it.
Speaker 1 (15:05):
Right.
Speaker 2 (15:05):
There's chips, right, Like I love Coeti chips. If I'm
gonna buy chips, it's gonna be Coeti chips, right, But
they're still chips, Like they have better oils in them,
and if you buy the flavored kind, they have real
ingredients flavoring them as opposed to a dorito or a
laised chip or whatever, but it's still going to affect
your body very similarly, like it's still just carps.
Speaker 1 (15:30):
I needed to be reminded of this because I have
had enough healthy swaps from like Okay, this feels better.
But truthfully, I'd be so honest with myself. When I
really feel good, it's when I'm cooking my own food
that's from produce and I'm making stuff that's just like
from nature, genuinely, and that's when I feel the best,
(15:51):
not when I'm even utilizing like these healthy organic swaps
if you will.
Speaker 2 (15:57):
Yeah, And I think that it convinces people that they
can eat more. Right, I'm eating the healthy crackers so
instead of a serving, I'm eating the whole box, right,
or because they're healthy. And then people come to me
to work with me and they're like, but I eat
healthy and I just can't lose weight, And I'm like, okay,
let's see what you're eating. You're eating an entire box
of crackers every day because they're healthy, and really that's
not actually serving you.
Speaker 1 (16:19):
So when you are doing like truly no substitute snow
swaps or anything, is your house mostly filled with produce
and things that you guys are physically cooking and putting
together yourselves.
Speaker 2 (16:30):
I would say eighty five to ninety percent of our
diet is like whole real food, So it's like chicken, salmon,
ground beef, ground turkey. We do eat things like cottage cheese, yogurt,
you know, so obviously those are like mildly processed, right.
Lots of fruits, lots of vegetables, herbs, things like that.
We have really in our snack cabinets, mostly like pistachios,
(16:54):
maybe some granola. We have a lot of dry fruit.
My girls love dry like the freeze dried uff. But
for older kids, I'm like, this is like puffs like
when you were kids. But anyways, stuff like that. They
like stuff like that. That's not to say that we
don't have c at day chips or things like that,
but we've really reduced the amount that we're buying just
(17:16):
because if they're in there, they're just going to eat them.
But if there's strawberries in there, they'll just eat the strawberries.
So I'm like, yeah, whatever, but we have them. You
just have to be prepared in the right Yeah.
Speaker 1 (17:28):
Yeah, and that's because said so much of what it
is not having it around, because once you have it around,
it makes it really easy just to grab for it.
Speaker 2 (17:36):
Yeah, you wouldn't want to create a negative relationship either
for your kids.
Speaker 1 (17:41):
And that's what I was just about to ask you
with your kids, because you're doing all of this and
you have kids, which adds an entirely different layer. I
was talking to somebody about this on social media, and
I was like, I'm so proud of myself, like I
do this, But then I look at you and you
have kids and you're doing this, and I know how
hard it is just for me to be doing these things.
I cannot imagine an enti family, and you're someone who
(18:02):
is an entire family that made this swap. So what
has that process been like? Was there hard moments where
you're like, this is never going to work.
Speaker 2 (18:11):
Yeah, I have a pretty good story about this. So
I at one point was extremely restrictive with them, like
very restrictive. We went to a birthday party and I
cannot till this day tell you which one of them
it was. I just can tell you they were both there.
My husband and I were both there. The kids were across.
There was a long table and they were like across
(18:33):
on the other side, and one of them had a
couple slices of pizza, which whatever, we hadn't one hundred
percent given up pizza, but they had I want to say,
two cupcakes and three or four cups of Hawaiian punch
and I wanted to die. I was like, what have
I done. That's when the light went on and I realized,
you cannot be overly restrictive with your kids because they
(18:54):
are going to go out, and they were going to
go ham and it's not going to be a good situation.
And so that's where I came up with becoming a
more informed eater. So we're making choices that are informed.
Does that mean that sometimes on our way to Disneyland
we pick up in an out burger? Yeah? Does it
mean that sometimes we run through Chick fil A or
(19:15):
maybe have pizza for dinner. Absolutely, we're making an informed choice.
But our overall diet and lifestyle eighty five to ninety
percent of it is food made it home that we
actually enjoy. My kids know when they need vegetables. They
go with my dad for a week every summer and
when my dad's just eat whatever you want here with Grandpa, right,
And he always says he's like, they're so good, Like
(19:37):
they know when they need vegetables. They know like when
they need fruit or whatever. But they come home and
they're like, I need like home cooked meals for the week.
Because my dad always takes them like they're eating out
a lot, Like they went down they went river rafting
last year for a week, so they were living in
the wild. Basically, I have just helped them become really
(19:58):
aware of their body. I started talking to them about Hey,
for instance, after that situation, I'm like, hey, you eat
a lot of cupcakes and juice and now you're in
the bathroom a lot. Do you think it has anything
to do with this? And so I helped them make
this connection between how food is making them feel so
that they can make the most informed choice wherever they are.
(20:20):
And it's really served myself and them really well because
at seventeen and fourteen, my girls they're not perfect, but
they make really good choices.
Speaker 1 (20:31):
Yeah, but you're teaching them healthy options and healthy yeah,
and to your point, allowing them not to be restrictive
where if this happens, like you'll be okay and you'll
get back on track and it'll be fine. But you're
allowing that space for both of those things to happen.
One to have the information to do better and two
for the grace to be like, you're also living in
a world that this is what it is.
Speaker 2 (20:52):
Yeah, exactly and to step into something. And no, my
youngest doesn't do dairy like ninety percent of the time,
but sometimes she wants ice. Sometimes she does want a
pizza when she's with her friends. She knows I'm gonna
eat this and I'm gonna be in the bathroom later.
That's her informed choice, and she's fully aware. She's not
walking around aimlessly, not aware of the fact that this
(21:13):
really does bother her. And I think that a lot
of people don't realize, like our job is to create
human beings, raise human beings that are able to go
out into the world and contribute to society and take
ownership for themselves. And that's really all I've ever wanted
to do for them, is just help them take ownership
for themselves, so they have to understand how food affects
their body. If you know they're gonna go out into
(21:36):
the world and be able to do.
Speaker 1 (21:37):
That, yeah, absolutely, you're a great mom. I hope you
know that you probably don't think you're telling you of it.
That that's really cool and that's great information for them
as kids. I hope that for a lot of people
that they can start to have that. I'm so curious
now that you're on this other side of this entire journey,
and you feel like you're in a really good place.
You've gotten the extreme in now you found your balance,
(21:59):
you found what works. If you hadn't gone this route, Like,
how do you feel like your life would have been impacted?
Why do you feel like this was so important that
this switch happened.
Speaker 2 (22:12):
If I hadn't made this choice. It makes me emotional
because when we had so we also I have a
twenty five year old stepdaughter as well, so my husband's
got a twenty five year old. We're very close. But
had we not, we had two kids at home. When
I had our oldest, the seventeen year old, and I'll
(22:33):
never forget, like our joints ached, his stomach had issues,
she wasn't pooping. I think I would be somebody who
was probably I wouldn't say morbidly obese. I'd probably be
obese number one, living with type two diabetes one hundred
percent at one hundred and ten percent, i'd be living
with type two diabetes. I think that our seventeen year
(22:56):
old would have had some serious gun crops. I don't know,
something maybe whatever could There's so many things. There's diverticulitis,
there's colitis, there's Crohn's disease. There's all kinds of different
gut issues. I definitely think that her gut would have
been compromised. I think that she might have type two
diabetes had not, because because I had type two diabetes,
(23:19):
it also runs she runs the chance of having it
as well. Plus it's genetics. There's a lot of genetics
for us. I don't know about Kendall, just because I've
always seen her. She's always her pregnancy was the easiest.
She's only ever eaten this way. So I'm not really sure,
but I do believe my husband would probably be like
(23:40):
morbidly obese. Definitely, he would probably have some sort of
health issues. Our moods, again, our joints were super achy.
I remember we used to say, is this is what
it's like to be eighty? Because this is awful. We
could barely step up. We had one step in our house,
and stepping on that just seemed so exhausting. And we
were only twenty five and twenty six. Wow, I think
(24:00):
we would be in our forties. We would be just tired, heavy, unmotivated.
We both have a lot of energy. I can't imagine
not having that.
Speaker 1 (24:14):
Yeah, And I'm sure it's hard to look back too
on your life and be like, we could have gone
a drastically different direction with this. And it's so important
because as you're talking about that, and you're talking about
your kids and them having kids, and you want to
be around for all of it. You want to be
part of it, not just hanging out in the background.
You want to be there and be active and be
part of that experience. And so often a lot of
(24:37):
people can't because of the choices that they made twenty
years prior. And you guys took the choice and made
the right one. And I think that's something that a
lot of people hope and wish to do for themselves.
Speaker 2 (24:51):
I think so. I think a lot of people just
don't know where to start, or they're so sick and
tired that they don't know how to get out of
being sick and tired. It's just like they'll try a diet,
or they'll try the latest trend or some sort of supplement,
and that's not what works. It's really a step by
step journey that never ends that there's not an end goal.
(25:14):
It's not about getting on that diet and that just
magically fixing you. You have to be committed to a
lifelong journey. It's not.
Speaker 1 (25:24):
And was that the hardest part for you? Guys? You
feel that it was a lifestyle change, Like when you
started it, you're like, Oh, I can't just do this
now because I'm pregnant, or because I'm going to be
pregnant again, or Okay, the gut health problems are gone,
we can go back to normal. When you're realizing as
each thing is happening, you're like, oh, yeah, this is
a lifestyle. This is for not just for right now.
(25:48):
Was that ever daunting at moments?
Speaker 2 (25:52):
No? And the reason why it wasn't daunting is because
my husband and I felt so good that we were
scared to feel like crap. Makes sense, yep, Like we
already knew what it felt like to feel like crap,
and then we suddenly started feeling better, and it was like,
now I'm scared to eat that way because I don't
want to eat. I don't want to feel like crap.
And that doesn't mean that we don't ever feel terrible,
(26:14):
if I'm being honest. Last weekend I felt absolutely terrible.
I think it was probably the weather. I'm very like
sensitive to the weather. But I was so tired and exhausted,
and I remember thinking like, I hope I'm not going
to feel like this for the rest of my life,
Like where did I go? What is going on? And
then I woke up this morning, I'm like, I feel
like a million bucks. It's sunny out. Like I did
everything I would normally do. I ate normal. I just
(26:35):
kept going and pushing and we just you're it's not
that you're never gonna have a moment again, it's just
you have to realize that feeling feeling good is way
better than feeling like crap, and let that lead you.
Speaker 1 (26:50):
Yeah, you also created an elderbooths if I'm correct, Yes, okay,
And why did you create this product? What does it
help with? We're a part of this journey where you're like, oh, okay,
this needs to happen.
Speaker 2 (27:02):
First of all, was starting to create electrolytes, and there
was an issue last summer with creating the electrolytes, and
so I told the manufacturer, I'm like, listen, the next
product that I wanted to try is more seasonal, right now,
so let's you know, let's actually just create that for now.
So we created the elderberry boost because I make elderberry
(27:23):
syrup every year and it has been life changing for us,
like my kids start getting sick or my husband starts
getting sick and I'm like, here you go, here you go.
But this was going to provide so many different things.
So not only was it going to provide freedom from
having to make elderberry syrup every week, which is time consuming,
it also is helpful in not just being a syrup,
(27:46):
like I can take it with me. It's in like
a small package. I would be able to take it
with me, other people would be able to take it
with them. But also I was able to add things
like chickory root fiber, which is really good for gut health,
which you need to foster when you're not feeling well
or when you're taking something to boost your immune system.
We didn't have any added sugars in there. There was
also some herbs like cloves and gar not garlic, ginger,
(28:10):
which all help with our gut health. And so it's
really interesting. So I created this. It did really well
in the fall and winter, and I feel like, right
now people think, oh, this is like an immunity booster.
I don't need it, and I'm like, no, you're going
to be traveling. You want to keep your immunity. You
really want to work on your immunity in spring and
summer so that when you hit fall, winter and early spring,
(28:32):
your immunity has been fostered all summer instead of just
letting it go down the dumps in the summertime and
then come fall you're trying to like ramp up your
immunity because you don't want to get sick, but instead
just keep it as a consistent thing. So it was
something that we could do year round because I didn't
really make elderberry syrup in the wintertime, I'm sorry, in
the summertime. And so it's just it tastes good. It's
(28:55):
like adding flavor to your water. So a lot of
different benefits for it. It helped with allergies, which my daughter's
taking it for right now. So it's just got a
wide range of benefits.
Speaker 1 (29:07):
And when you were creating this, I know you mentioned
like the no added sugars and stuff like that. Were
you very careful and curated and how you created this
product because of how you live your life?
Speaker 2 (29:18):
Yeah, I wanted clean ingredients. It's really hard to find
a manufacturer also that will accept the fact that you
don't want to use natural flavors, gums, certain artificial sweeteners.
I was like, absolutely not. So that's why we ended
up on chickory root as a sweetener. Which one of
my favorite drinks used to be at Pete's Coffee and
(29:39):
it was the Black Tie and they used chickory root
to sweeten it. So it just came to me one day,
I'm like, we're gonna have to use chickory root because
it adds fiber, two grams of fiber for a serving,
and I just wanted I wanted to make sure that
it was like clean and tasty.
Speaker 1 (29:53):
Yeah, it's crazy to hear you say that about the manufacturers,
and it's hard to find that right there alone is
so much part of the problem people have to just
because I bet there's so many companies and products that
start out and have really good intentions and then you
just fall into this trap because of the way things
have been done and created that it just ends up
(30:15):
back to another product on the shelf that isn't good
for you. And that's crazy. I bet it's been a
wild experience for you being on the other side of
that to see Oh yeah, this is a very deep
down problem. This is beyond just what you're seeing on
the store shelves.
Speaker 2 (30:30):
It really is like getting the other side of it
has been wild. I'm like, no wonder. Also, there's some
things that I've learned too that like maybe people don't
need to necessarily worry about. For instance, when I was
talking about electrolytes, with them having a lemon electrolyte, it
has to be dried with a certain agent, like it's
(30:50):
absolutely impossible to not do it with a gum agent,
but they use like one of the best gums that
you can use. But people have also been able to
away with not putting it on their packaging, which is
false labeling. And because I was like, how do these
companies get away with it? And he was like, they're
just not putting it on there, or they're putting an
asterisk at the bottom so people don't notice. And I'm like,
(31:11):
oh my gosh, this is so eye opening because there's
some things you just can't get away from, and it's legitimate,
but you can get away from natural flavors or using
artificial sweeteners and things like that.
Speaker 1 (31:25):
Is that the thing too, that because you see it
across the board online, like the these flavor profunds, these
the sweeteners, the oils are those just they're just so
bad They're horrible.
Speaker 2 (31:38):
I don't like to demonize just because everybody's in a
different place in their journey, but I would say especially
so like the sweeteners. Yes, so ecy, sulfame, potassiums sou gloros,
terrible for your gut, absolutely terrible. Like I those are
a hard no for me. I'm like, I'm not going
to consume those now. The oils, do I try to
avoid them? Yes? But am I terrified of them? And
(32:01):
not ever? Like I still eat out so obviously whatever
I'm eating is probably the solid dressing is probably one
of those oils. If you go to most restaurants, they're
going to cook in some of those oils. So do
I avoid them in my everyday life, yes, But should
we be running for the hills from them? We don't
need to. There was also a really huge study recently
(32:22):
done that actually nobody's really talking about, I think in
this space because it's so opposite of what we have
been saying, But like two hundred thousand people were followed
for over thirty years and it came back that those
who consumed small amounts of like canola oil actually had
(32:43):
healthier outcomes than those who were consistently eating butter. Now,
do I think there's nuance to this, Yes, but I
think that it does prove the point that a lot
of people are like, oh, stay away from the omega sixes,
and it's wait a minute, we do need those, we
just are consuming too many because we there was a
study done in like the seventies or I think it's
(33:04):
the seventies or early eighties, I can't remember where it
said conola oil is really good for you. What happened
we put it in every processed food possible, and so
now we're over consuming these oils when the study said
a tablespoon a day, and it's in everything, and it's
in everything, So now we're consuming like twelve tablespoons a day,
(33:25):
and so I'm one tablespoon. So that's why our inflammation
is off. And we do need omega sixes like you
actually need some. It's just that we are thrown so
off balance because we are over consuming ultra processed foods,
if that makes sense. So yeah, so do I avoid
those oils? Yes? But am I like, oh my gosh,
I can't even eat out like some people do. No,
(33:47):
like I will eat a French fry, like I will
absolutely enjoy that, but I'm gonna go home and eat
my normal food.
Speaker 1 (33:52):
Then Yeah. Yeah, it's all about balance, and you guys
have found that. Yeah, I'm so curious for someone who
is listening to this and I'm like, dang, I really
want to do this, but I am so overwhelmed and
this sounds scary and there's no way that I can
do this. What would you say to that person who's
sitting here. I want to do this, I want to
consider it, but also I'm gonna probably go to the
(34:14):
grocery store and still buy my safe stuff because it's
just easier.
Speaker 2 (34:17):
I would just say start with one to three small things,
whether that's one to three ingredients that you're like, I
really want to get familiar with these three ingredients. And
it does take time in the beginning, Like typically in
the beginning of doing this, you're spending a lot of
time at the grocery store reading the ingredient labels and
like getting more familiar. But over time, if you think
(34:38):
about it, and you read this ingredient label and you're like,
this is a hard note for me, you put it back,
you never pick up that package again. You're not ever
gonna be so you just saved yourself the next time
you go. You're not going to be doing it now.
That doesn't mean that you know, if something's good, you
shouldn't read it every time. If I consistently buy this product,
I still read it every time, just as I'm putting
it in the cart, just to make sure nothing's changed.
(35:00):
So one, I would start with like one to three ingredients,
if that's your like it where you want to start.
If it's more, I just want to start cooking better
at home, or I want to start cooking more at
home than I would say, choose one, no more than
three new recipes for each week. Three's a lot. Typically
I say one to two, but one to three depending
(35:21):
on how ambitious you are. New recipes for the week
that are simple and easy under thirty minutes. It's like chicken,
broccoli rice. If you need something with more flavor or
more substance or something like that, find some recipes on
Pinterest or something.
Speaker 1 (35:37):
But start with.
Speaker 2 (35:38):
One or two new meals each week and start getting
comfortable with those, because really a lot of it has
to do with the fact that you're nervous about cooking
these meals because it's going to take time and it's exhausting,
and oh, this, that or the other. When your brain
learns that it wasn't actually that hard, your brain's more
likely to say, hey, let's make that again. It tasted good,
(35:59):
it did take that long, we feel better, Let's do that.
So just start with one or two things, no matter
what avenue you want to take. Don't try to go
all or nothing. Don't do the thirty day challenge where
you just rid everything and then because what happens after
thirty days you revert back. Yeah, I'm like, oh, now
(36:21):
I have freedom. Just start a journey, don't start a
destination type.
Speaker 1 (36:26):
Something that shocked me when I was on your social
media pages was spices. I didn't know we had to
pay attention to this dink and spices. I was so shocked,
Like I was paid attended to everything else, and I
was looking on your page. I was like, cinnamon, are
you kidding me? I'm like, my whole body was just
like defeated in a way because I was just like,
(36:47):
because spices and things like that are how you make
some of these bland foods, it tastes a little bit better,
so you enjoy healthier faiths than things that you're cooking.
So what is the deal with spices, because that just
blew my mind.
Speaker 2 (37:00):
I feel like spices are something that you think about,
like when you're further in your journey. If you're just
starting out, I would say, don't stress on the spices
quite yet. Let's take a step back. But spices a
they have some ingredients in them that you might not want, right.
So that's another hidden source of the oils, the industrial oils.
It's a hidden source of ingredients that might affect your thyroid.
(37:24):
It's also a hidden source of a lot of toxins. So,
like McCormick, a, as a society, this is probably longer
than you wanted. But as a society, we are consuming
like one hundred and fifty percent more spice than we
were one hundred years ago or something like that. So
we're consuming a lot of spices now because we just
are obsessed with flavor, and that's a lot of times
(37:45):
because of artificial flavors and natural flavors, and so we're
adding a lot more into our diet. And so the
reason it becomes important is because a lot of these
spices do have high certain toxins. They're all different, just depending.
But we're also eating, like consuming cinnamon because we think
it's good for us, right, or like good for our
blood sugar. Regular like sigon cinnamon or cinnamon that's in
(38:09):
the store actually doesn't have any health benefits for your
blood sugar. It's actually selon cinnamon that has the health benefits.
But for all these years we've been told like, oh,
it's cinnamon, nobody was ever specific about it. It's actually
selan cinnamon is the one that you know has the benefits,
and it's also lower in toxins and things like that.
(38:29):
But also when you're dealing with plants and things like that,
they're growing in soil and things like that, and so
there are some things that are just going to be
in fruits, vegetables, herbs, things like that, and our body
is able to excrete those because we are consuming fibers.
So when you consume herbs, fruits, vegetables, and we are
(38:50):
excreting those. So, yeah, spices are extremely important. I would
definitely buy organic. I would definitely make sure that you're
buying organic if you can. And then the best quality
consumer Reports has done it I think twice. Now I
could be wrong, but they've done it twice now when
I trust them. Simply Organic has been like number one
every single time, and they aren't expensive. But Wolf Foods
(39:12):
has really good sales sometimes and they're pretty darn cheap
when they do the stance.
Speaker 1 (39:15):
Okay, row tip right there. I'm so glad I remember
to ask you that, because it just blew my mind,
and it should have. At this point where I'm at
in my journey of changing everything over, nothing really shocks
me anymore. But somehow I still find moments where I'm like,
dang it, I didn't think of that part.
Speaker 2 (39:33):
Yeah. Yeah, but again, like if you're not gonna go
out to a restaurant, be.
Speaker 3 (39:37):
Like, oh you don't use those right, Yeah, That's what
I'm saying, Like, depending on where if this is like
the last part, like when you had asked me about
where to start or whatever, I definitely wouldn't start with spices.
Speaker 2 (39:49):
I think the bigger problems than spices, Like I would
start somewhere else first.
Speaker 1 (39:53):
Yeah, and again all about balance for sure. But yeah,
Also it's really important to have these conversations because it'll
allows us to be a little bit more open minded
and just more informed in question, a little bit more
about what's going on with our bodies and what's going
inside of them.
Speaker 2 (40:10):
Yep, exactly.
Speaker 1 (40:11):
This is how I end my podcast. But a piece
of advice, thought or just a topic that maybe we
didn't get to, but something that you really hope for
people that they take away at the end of the day,
if it's only this is what they take away.
Speaker 2 (40:27):
I think just to lead with intent you want to
create a healthier lifestyle, lead in that way. Start leading
your life in that way, even if that's just one stuff,
even if that's just eating one solid day, even if
that's just starting to eat breakfast, even if that's just
(40:50):
starting to drink more water. Just start leading that way
and start telling yourself like I am, I lead a
healthy lifestyle. I lead a healthy lifestyle because I love it.
I lead a healthy lifestyle because I want to feel good.
Instead of putting yourself through something that's riddled with guilt
or riddled with rules and expectations, find what's important to
(41:12):
you and start leading your life that way.
Speaker 1 (41:16):
I love that, and that's a perfect way for us
to end on. Tasha, thank you so much for joining me.
Sharing your story and being here and all the expertise
and knowledge you've learned over the years. It's really great
to talk with you.
Speaker 2 (41:27):
Yeah, thanks for having me. This has been fun.
Speaker 1 (41:29):
Whether it was a topic of spices, or the healthy
but not so healthy swaps, or how to detoxify your
life in so many different ways. I hope you were
able to take something from this episode that can help
you on your own healing and health and wellness journey,
because I know I'm currently on it, and as always,
thank you for being here. Make sure you subscribe wherever
(41:49):
you're listening to this podcast because we have some fun
episodes coming up, and go follow the Instagram page at
take this Personally. I'll talk to you guys next week.
Speaker 2 (41:57):
Bye.
Host
Morgan Huelsman
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