February 28, 2025 • 47 mins
Our latest discussion is a bit different as we bring in a nutrition expert and former bartender who covers the intricate relationship between weight management and the culinary world. We get real about gut health with nutrition specialist Jocelyn Sidwell.
Dive into her insights on how chefs cope with the challenges of maintaining a healthy lifestyle amidst a demanding industry and crazy schedules.
• Exploring the emotional toll of weight fluctuation
• The importance of gut health for overall wellness
• Balancing moderation and indulgence in eating habits
• The impact of stress and its connection to health
• Simple nutritional strategies for busy lifestyles
• Understanding the role of restaurants in food choices
• Encouragement to develop self-compassion in health journeys
• Practical tips on mindful eating and digestive health
If you enjoyed our conversation, please subscribe, and check out Jocelyn on Instagram @lifestylelevel for more insights!
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*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
All right, lose weight.
You look like shit.
You look like you hurt.
Okay, you look like you hurt.
You look like your body's inpain.
Do something about this, please.
Speaker 2 (00:07):
Is this like our internal monologue daily with
ourselves?
Speaker 1 (00:10):
Yes, this is what I think when I see people who are
so overweight and they don't doanything about themselves.
It hurts, it looks like ithurts.
Speaker 2 (00:15):
We're all a little overweight as am I.
Speaker 1 (00:17):
But damn, let's do something about it.
Why, how, who this is?
Who right here we is, who righthere we're?
Speaker 2 (00:22):
shifting gears for this podcast, since we talk
about food in general, we'rerepresenting all parts of the
industry, and health food is abig part of it.
It's a trend everybody'sexcited about, so we had to
bring our friend on who is kindof the master of gut health here
in the 757.
So, jocelyn, introduce yourselfto everybody.
Hi, I'm.
Speaker 3 (00:38):
Jocelyn, I'm a gut health nutrition specialist.
I've been in the industryhealth wellness industry.
Speaker 2 (00:45):
Do you want to say how long?
Speaker 3 (00:46):
I was going to say how long and then I was like
well being in a restaurant.
I was like I was in therestaurant industry years ago.
Speaker 1 (00:52):
So you were in for a long time.
Speaker 3 (00:53):
Now the reason why you fit and she fits good for
this show is because who do wehave to talk about that?
I just had a birthday.
Well, we do know this.
Speaker 1 (01:01):
We do know that you fit well with this show because
of Burnt Hands.
Perspective, of course is arestaurant, industry-focused
type show with chefs.
You've been in the industry fora very long time.
Speaker 3 (01:09):
Very long time You've been behind the bar.
Speaker 1 (01:10):
You've been through other parts of the service
industry and you've kind oftransformed yourself into who
you are now, which is prettymuch a fitness slash health guru
in my eyes locally.
Speaker 3 (01:19):
for sure, I appreciate the gurus.
I like that.
Speaker 1 (01:20):
Well, it is true, I mean, I look for you for
assistance, obviously.
Speaker 3 (01:23):
Yeah, and a lot of people do.
Speaker 1 (01:24):
So.
The reason why she's such agood fit for this show is
because not only does sheunderstand what she's doing, but
she understands where we're atand where we come from, and
that's why she's on the Burhansperspective.
Speaker 3 (01:34):
Yes, there you have it.
Yes, yes, yes, exactly.
Speaker 1 (01:45):
Well, that was the best, that's it.
You got it.
So basically what it is, itcomes down to this as a chef, we
eat, we get big.
I live in a fluctuation ofabout 20 to 25 pounds.
That's my cycle.
So when I'm training and I liftand I work out, I can lose that
weight quick.
About a month, month and a half, I can drop 20 pounds.
But it takes a lot of work.
So the cycle is I get in shape,I'm in shape, I'm in shape, I
(02:05):
feel great.
Let that go for a while and thenyou start eating to get
unhealthy, not because you wantto get unhealthy, but because
you're done with all the work.
Right, it's a lot of work andthat's fun.
It's fun going through thecycle of gaining the weight.
What's not fun is, once yougain it, living in that shell,
and then what's even worse thanthat is understanding when you
go to lose the weight again.
Going to lose the weight again,that's the worst part of all of
it.
(02:25):
But once you start going in itand it starts going, in a couple
weeks and metabolism works, youstart rolling again.
So that's my quick rundown ofhow this shit works for me.
So go ahead and tell me.
Speaker 3 (02:37):
I'm like over here, like itching.
Speaker 1 (02:39):
I know you are, I can see it.
I've got all these things I cansay to you right now.
I love it, I love it.
But that's why I wanted tostart out, to get you to do that
.
Speaker 3 (02:46):
So I'll say this in the way that I don't like to
call people out, but immediatelyI'll say why are you so
inconsistent?
Why are you fluctuating so hardon wanting to lose 20 pounds in
a month and train soaggressively and then, all of a
sudden, it not become part ofyour lifestyle?
Because it needs to besomething that's more consistent
, instead of so up and down, andup and down, and up and down.
(03:08):
And yeah, don't get me wrong,life's busy, chefs are busy,
it's hectic, it's crazy.
There's food, there's this,there's travel, there's all the
things, and there's alwayssomething that's going to get in
the way.
But it comes back down tofinding the simplicity of it
that you can do consistently,instead of constantly having to
go so hard, so hard.
(03:30):
I think I sent that to you theother day and I'm like pick one,
can you do something for fiveminutes?
Pick one, instead of doing allthe things so aggressively.
Speaker 1 (03:39):
Right?
I think the answer to thatquestion for me is I miss it.
It comes down to missing it.
So I am such a foodaholic, Ilove food, it's my place, it's
my pleasure at all times, so Ican eat healthy because I love
that type of food.
I love all types of food.
So the problem I have as a chefis, yes, life brings you down.
(03:59):
Yes, you want to get tired ofworking out All that stuff.
Speaker 2 (04:02):
The life, everyone.
Speaker 1 (04:02):
It doesn't matter whether you're a chef or a
railroad worker, it doesn'tmatter right Right right, the
ups and downs of life alwayshave you, yeah, but as far as
I'm concerned, with me and withmost chefs in the industry who
are trying to go through this Imiss food.
I miss it.
Speaker 2 (04:20):
So I can go six months eating healthy the heavy
braises, the pastas the pies,the cakes, yeah, but I know
where she's going to come in onthis because she's like you can
have that in moderation all thetime.
Speaker 3 (04:28):
Sure, sure you can it's not about so you should.
And again I'll toot, toot thehorn of the level lifestyle.
But you should never live indeprivation, because that's not
consistency and that's not alifestyle.
You're aiming for too muchperfection and I'll have you
(04:51):
know I will never be deprived.
You should never live indeprivation of anything.
Be like I can't have that.
I try to retrain everybody'sbrains on not saying you can't
have that, you should have this,but you can have that also
because it should be.
It's like think of every day.
If you could think of every daylike 80, 20, 80, healthy 20,
don't give a shit what you eat,because then all of a sudden
you're not going to feel likeyou have to.
You know, overload yourselfwith all the fats and everything
(05:12):
.
Speaker 1 (05:12):
You're living normal.
You're living more normal.
Speaker 3 (05:14):
If you call that normal, yeah that's normal have
the pizza, have the this, havethe cake, have all the pasta.
Speaker 1 (05:21):
Your plant's got pasta in it as I get older.
I'm absolutely understandingthis.
Speaker 3 (05:27):
You learn it as you go.
I was aggressively strict foryears.
I am just now figuring this out.
Speaker 1 (05:33):
As a chef, you have to watch out for a lot of
nutritional people.
You have different values, youhave different people coming in
here for different issues andyou become understanding of it.
Then you kind of relate some ofit to yourself.
Now I really understand mycycle.
I understand where I'm at, whenI want to.
I'm in that position now whereI'm starting to just get right
back on it in a non-hardcore,aggressive way absolutely I'm
really introducing it to wheremy body knows.
(05:54):
I know I need a certain amountof carbs, I know I need my pasta
, I know I need this, but it'sin moderation and timing.
So I come to the conclusionthat you know you can, either at
my age, 50 years old, yeah, youcan either live healthy, right.
You can live healthy right anddie normal right, right, or you
can live miserable right and diein pain and and and dies.
(06:17):
It's hard right, you know, I'msaying, and regardless, we're
going to die.
So how do you want to live thatlife as you're older?
When you're younger, it's justa matter of more or less vanity
and, of course, a little bit ofhealth, but as you're getting
older, it's really about health,correct?
Really, I don't give a shitabout the how I look so much
anymore because I'm gettingolder and I'm I'm more age
appropriate.
When it comes to that, there'sonly so much I can do.
Speaker 2 (06:35):
I'm glad you say the age thing because I mean, when
we were young in the business,in your 20s you eat 7-Eleven
every day and fucking Taco Belland you know just shit all day
long.
But your metabolism wasdifferent.
Speaker 3 (06:46):
Things my body couldn't even handle yeah.
Speaker 2 (06:48):
Now we can't because we build up intolerances over
time.
Histamine, all the thingshappen in our bodies.
You can't process it and now wejust have to be careful with
what you eat.
But it doesn't.
I mean, if I'm going to wantsomething, I'm going to eat it
and I'm going to feel like shitafter, but I still do it.
But I don't do it all the time.
Speaker 3 (07:03):
So I think it's you, pick your pick your hard.
It's either going to be reallyhard or it's going to be just a
little hard every day.
Speaker 2 (07:10):
But it is amazing in the restaurant, like the people
who are still in it, that you'relucky, though you have good
ingredients here, you're notusing like crappy fats and oils
and shit.
Speaker 3 (07:19):
That's like processed , ultra processed food.
That was going to be my biggestpoint.
Like you're saying all thisthing and you know, not saying
like don't be so hard onyourself.
But yeah, we all probably havea couple pounds or want to do
something, we all have somethingwe want to tweak and fix, but
at the same time you're likeyou're not putting crappy food
in your body, so you're alreadyahead of the curve with the
knowledge of the cycle.
Speaker 1 (07:38):
Like I, said my cycles.
I've always been in sports,I've always been healthy, I
always trained, I've alwayslifted and I've always slacked a
little bit, but I've always gotmyself back.
So enough about how I feelabout it, right.
So it's let's talk about how,this, how, how the health in the
world.
Now, you are a health food,health conscious person.
You study this right, you'restudying trends aggressively.
Speaker 2 (07:59):
You're studying?
Speaker 1 (08:00):
trends.
Now we can sit here all day andtalk about like like a typical
show where we're going to gotell you how to lose all this
weight.
I'm I'm more interested in howdo you relate this to what's
going on in the world today whenit comes to health food or lack
of restaurants, for instance?
How can you go to a restaurantand really trust what's going on
there?
How can you with what's beingprocessed in the world today?
(08:21):
It's almost impossiblesometimes for a normal
restaurant not one like mine orone like my level of restaurant
where we can really vet out ourproduce and our product and our
protein.
Speaker 2 (08:32):
You're spending more money on your food here.
Some places are buying thecheese package.
They have to, they have to.
Speaker 1 (08:37):
So that's 90%.
Speaker 2 (08:39):
honestly, that's 90% out there, it is yeah.
Speaker 1 (08:40):
So how do you go about it?
How do you tell people aboutthis health conscience, Not so
much the losing weight but thehealthiness of it?
Speaker 3 (08:49):
As far as when they're eating out, or just the
big picture of dining out thebig picture.
Big picture.
I'd like to use the term takeit down a notch.
Tell everybody just take itdown a notch.
Speaker 1 (08:59):
What does that mean though?
Speaker 3 (09:01):
Taking it down a notch means to just slow down.
You're overthinking either whatthe health food is because,
honestly, it also comes down tothe basics of gut health and are
you simplifying your food?
Are you eating fiber, eatingprotein, eating the right carbs
and yeah, I know that soundsloaded, but it's different for
(09:21):
everybody but also, too, at thesame time, making it as
simplistic as possible, becausethere's every supplement out
there.
Somebody's shoving something inyour face every day on what you
should buy.
This healed me.
This is your longevity.
This is this, this is that.
This is the cure-all for yourcortisol.
No, it's no, it's not.
No, it's not.
Learning to Eat more fiber,learning to chew your food,
(09:43):
learning to stop and take a deepbreath and help your nervous
system calm down, is reallywhat's going to help regulate
the body.
But then, when it comes todining out, unless you're dining
out five days a week, I tellmost people, most of my clients,
when they're like what should Ieat when I go out, and I'm like
eat whatever the hell you wantIf you're not eating out?
(10:04):
Again, don't get me wrong.
It's fine to eat out, butyou're right, there's so many
ways and there's so manyingredients and things you have
to navigate and I told peopleyou've got to be your own
advocate, you've got to do alittle bit of research and you
don't always have to go throughthe drive-through.
I bet there's a salad barsomewhere.
There's a Wawa that probablyhas a better salad than what
(10:24):
you're getting at Chick-fil-A.
Sorry, I know.
No judgment on not calling outbrands, but saying that because
I know I'll get reamed.
Speaker 2 (10:33):
I love Chick-fil-A, I know you do, it's fine, and I'm
not saying that's bad.
You can get re-engaged.
Speaker 3 (10:38):
Yeah, exactly, there's always going to be
something we don't care aboutthe remit.
Speaker 2 (10:41):
No, there's always somebody who's pissed off.
Speaker 1 (10:43):
We definitely always got something to say, there's
always going to be someonebitching about something,
exactly.
Speaker 3 (10:46):
But it's about trying to make the smarter choices and
smartest choices for you everysingle day.
Do you have healthy food onhand in your home that's readily
available, or do you have toUber Eats just to get your next
meal?
Speaker 2 (11:06):
Well, you're not going to get the best thing you
can get if you're not settingyourself up for success.
Speaker 3 (11:08):
I think I went around that in a bunch of different
ways, but I guess, very longstory short, it's about knowing
what your goals are and stickingto them, and yeah, it's going
to be a little bit of achallenge.
I'm not saying it's going to besuper easy and you don't need
to put in effort.
There's nothing easy about it.
Speaker 1 (11:24):
And it's not so much it's changing your life habit is
the hard part.
It's not so much that it's notobtainable to go do this stuff.
That's easy if you put yourmind to it.
But it's changing your lifehabit and understanding food and
what it does to your body.
Let's think about this.
Some people don't give a shit,or know they don't.
There's a lot of people outthere who've never played sports
, they've never had a reason totrain, they've never had a
(11:45):
reason to eat healthy, theynever needed stamina, they never
needed cardio.
Speaker 2 (11:50):
They're sedentary like 99% of the time, so they
don't have any clue of whatwe're talking about?
Speaker 1 (11:56):
No, and that's sad.
Speaker 2 (12:01):
The sad standard American diet is sad for that
reason because it just kind ofcovers and that's the other
point of like.
You know you're in therestaurant If you go somewhere
and you have a salad with apiece of chicken on it, if it's
not organic, it's still betterthan you going and having you
know something heavy.
I have that battle with peopleall the time it's still better
food for you Eggs, all of it,yes, stop overthinking.
Speaker 3 (12:18):
Oh well, I have to get these eggs.
Worry, just get the answer Onestep at a time.
Yeah exactly and read youringredients.
I mean, it takes two seconds.
If your ingredients label isthat long, can you find an
ingredients label?
That's that long Can youpronounce the majority of
everything that's in theingredients?
Can you look?
All I want you to do is stoplooking at the calories.
Stop looking at that.
(12:39):
Stop looking at that.
I want you to look at the addedsugar.
Don't even look at the sugar.
Look at the added sugar andthen look at your ingredients.
If it's aggressive, put thatshit back.
Speaker 1 (12:48):
Aggressively, like if it's aggressively high yeah,
like throw the added sugar backinto the container.
Don't add questions, just throwthem back and splatter them
everywhere.
Speaker 3 (12:55):
So there's a term that I've heard recently and
it's kind of been a trend online.
I actually really like it andeverybody's going to and they're
using this term singleingredient, which I love, yeah,
and they're calling it likesingle ingredient meals.
So to somebody that doesn'tknow what that is, they're like
what do you mean?
Just eating chicken?
Are we doing carnivore?
What are you just going to makeme eat lettuce?
(13:15):
It's like no, the point isthat's exactly it Chicken,
lettuce, tomatoes.
Speaker 2 (13:19):
Everything is one word that goes on your plate.
Speaker 3 (13:21):
It's not ranch dressing, infused croutons and
ranch dressing all overeverything and all that.
It's one ingredient.
Speaker 2 (13:35):
And you're creating that it's real whole food Versus
supplementation.
When you said it before, though, of having stuff at home, what
would be your like if you hadyour top things that everybody
should have on hand at theirhouse that's easy to grab in the
middle, like you know.
If you're heading to your shiftor you're heading out, what are
the easiest things that youalways have in your fridge?
Speaker 3 (13:55):
Me personally that I always have.
I've always got canned beans,always lentils and beans.
I'm all about the conveniencefoods.
You've got to have things thatmake your meals easy.
I'm not always going to havethe time to boil or soak my
beans and do all that stuff.
I'm not and it might be alittle bit of surprise being
fully realistic here.
I keep ready rice around, sothat way I don't always have to.
(14:17):
I can just pop that shit in themicrowave because it's
realistic.
Now, in the grand scheme ofthings, do I want to use less
plastic and make sure that I'mdoing less processed food?
Like I said, I'm being veryrealistic here.
You can't always.
I don't have 45 minutes to do aperfect meal Sometimes.
I have to sell that, thoughthat's, people like to sell that
idea, but it's not but it's,but, it's not but, and I don't
(14:42):
want somebody to come to me andbe like you're unattainable.
I remember being soaggressively strict uh years ago
.
I had a couple people tell methat and it kind of went you're
not relatable.
Oh yeah, but it's like sorry,it's sweet potatoes, it's beans,
it's clam shells of greens,it's chickens always available,
uh, some sort of steaks, usuallyready.
I keep frozen salmon alwaysavailable.
It takes.
(15:02):
If I had to make a meal, themaximum amount of time that it
would take me would be 20minutes.
Speaker 2 (15:07):
Yeah, max maximum which is faster than nothing's
ready that would.
Speaker 3 (15:12):
That would be if literally nothing was ready so
so the diet industry, we allknow.
Speaker 1 (15:15):
So you said it before a little bit earlier.
It's very confusing there's somany things.
There's a million books.
You go on amazon or you go onaudible, you find a million
books decision, everything, butthis is what I say to people.
When I get on this trip, when Iget back on my thing, the best
thing I say is it's confusing,but it's not.
Don't overthink it.
Just pick one and it's betterthan what you're doing now.
(15:37):
It doesn't matter what.
They're not wrong.
They're not one better than theother.
There's not one that's going tobe so much more life-changing
than that.
You still have to go throughthe steps.
Just pick one of any subjectyou're in, whatever you're doing
.
If you're going to the grocerystore and you want to pick a
fruit, just pick one.
You don't have to buy sevenbecause you want to try a
variety.
Just pick one and try that.
If you want to buy a book andlook at a book, just read one.
(15:59):
Just blindly pick one and openit, and it's going to be better
than what you're doing now.
So, anything you do is betterthan now.
Now you have these people thatcome to you all the time and
they want all this help.
But a lot of them want miraclehelp, right?
A lot of them have this I'mgetting married in six months,
blah, blah, whatever it may be.
Speaker 3 (16:14):
or my doctor said I need to lose weight.
My cholesterol, yeah, yeah,yeah, exactly I want to shred.
Speaker 2 (16:18):
You want to shred, right, yeah, shred.
I want to cut, right now I needto cut.
I need to bulk.
That's my excuse.
Speaker 1 (16:24):
Every time I get fat, I'm bulking.
Speaker 2 (16:25):
You're bulking.
That's what you tell people.
Speaker 1 (16:27):
So here's the thing Carb loading, that's what I call
drinking.
Speaker 3 (16:33):
I still drink.
Speaker 1 (16:34):
I like I'm carb loading From your point of view,
your perspective, right.
When do you say, all right, youknow what.
You tell people coming back?
You see them in the street.
They haven't changed a thing,but they're still bitching about
how they do.
They're still going to changeeverything.
When do you look at them andsay, you know what?
Just go eat and be a fat fuck,I don't care, just go Go die, go
eat everything you want andinject fat into your veins, I
don't care no-transcriptcabinets, not of her fridge, but
(17:13):
all the food that was in hercabinets.
Speaker 3 (17:15):
And I'm like, and I'm again, we all have something.
I'm not picking on her in anyway, shape or form, just telling
it out.
I'm just literally painting thepicture.
She was quite obese and so thattold me there's something up
here that's a learned behaviorthat I don't know if I'm going
to be able to get through, andI'm like I gently gave her a
(17:38):
therapist.
Because it's like this is outof my scope of practice, I'm not
going to get through to you.
And normally I either get nastyand harsh with people and it's
like, why are you paying me?
Speaker 2 (17:49):
You're wasting your money.
Speaker 3 (17:51):
Then you know what.
Keep paying me if you don'twant to do it, thanks.
Speaker 2 (17:54):
Right, it's free money.
It's like I appreciate it.
I was like I'll keep doingexactly what I'm doing and
you'll keep doing what you'redoing, you're, and so I try my
best to get through to them.
Speaker 3 (18:03):
I'm like are you doing your water before coffee
in the morning?
Well, I'm not doing great at it.
Okay, can you do five ounces,four ounces of water in the
morning, before your coffee uponrising?
That's all I want you to do.
Stop doing it.
Well, I did it yesterday, but Ididn't do it the rest of the
week.
Okay, and I try to flip thescript.
One day is better than nothing.
Keep going and you just try to.
(18:24):
It's, I just have to be afreaking cheerleader.
Speaker 1 (18:26):
Well, yeah, I think so.
Speaker 3 (18:27):
I think that's what it is, and there's nothing wrong
with that, don't get me wrong,it's my job.
Yeah, I think that's whatpeople are paying for when they
don't really know.
Speaker 1 (18:33):
The accountability yeah they're paying for somebody
to guide them every minute ofthe way every step.
Speaker 3 (18:40):
I feel like that's, when people don't make, they
don't get, they don't make theeffort, because they're like
just tell me what to do Correct,and not only that.
Here's the other thing Justtell me what to do.
Speaker 1 (18:50):
If you continuously take these people on, we said a
minute ago take her money, fuckit, take the money.
Yeah, fine, I'm fine.
Unfortunately, though, on theflip side of that, it's not a
good testimonial for me,representation of your service.
If she's going to be out sayingthat you're her person, then
people are going to be like ohRiley it's working out well.
She's a monster, huh.
Speaker 2 (19:07):
You know what I mean Exactly.
Speaker 3 (19:08):
It's not good.
You also care, I mean you carethey get actual results on it.
I'll be honest, I'd probablycare a little too deeply
sometimes.
You know that it's almost likeit's like's.
I will go deeper and I'll belike fine, what does it take to
get you to the next step, Do I?
Need to bring somebody else in.
(19:29):
It's like I'm going to makethis happen.
You came to me for a reason, itis.
Speaker 2 (19:32):
And CBT like cognitive behavioral therapy
cognitive behavioral traininghas had more of an insurgence in
the past 10 years, and mostlyin the fitness space, because a
lot of people don't know.
You can ask your personaltrainer for nutrition advice.
Legally they are not supposedto give it to you Because they
are not a registered dietitian.
So unless you are a registereddietitian, you are not allowed
(19:54):
to give nutritional advice.
Speaker 3 (19:56):
So what I do is I write meal options, not meal
plans.
Speaker 2 (19:59):
Exactly.
Speaker 3 (19:59):
Because I tell everyone.
I was like I don't write mealplans for a reason.
First of all, you're going toread a piece of paper and you're
not going to technically learnanything.
What are you going to do and Itake that away?
What are you going to do whenyou go to a restaurant and
you'll be like I don't know whatI'm supposed to pick?
Yeah, granted, again, you knowlive a little bit.
But I'm saying, if you're tryingto be as clean as possible and
(20:19):
you're like I went back and gotthe Alfredo again because I
didn't know what else to pick,it's my go-to, Okay, well, how
do we clean it up later?
Yeah, but it does come down tocreating, what I like to say,
more options than plans forpeople and the mindset of it,
because, if not, I'm just,instead of telling people what
to do, I'm trying to not onlylive by example but gently show
them what to do, creating theconsistency and the habits which
(20:43):
I try to take the word.
Speaking of cognitive, I try totake certain words out.
Now I try to take the wordhabit out, and that's why I
start saying the word essential,because it just feels kind of
squishy and happier, which Iknow sounds stupid.
But people are like oh, I woulddo the essentials.
Okay, I can handle theessentials.
People are like healthy habits.
They're like mm.
Speaker 2 (21:02):
Yeah, it sounds like it's forced, like we're making
you learn something, so theyhave to want to do it.
Sometimes habits don't feelgood.
Speaker 3 (21:09):
Or it gives that negative connotation in your
brain and you're like I don't,yeah, my habits are not good,
and then you think they're notgood.
It's not that they're not good,they just need to be tweaked a
little bit.
Essentially, what can you doevery day to improve your health
and just better your body everysingle day?
Speaker 1 (21:24):
That's what it comes down to and that's the hard part
.
So it's hard, like I said.
Back to my cycle.
If I'm on the top of my cycle,where I'm in my best shape, I
feel wonderful.
There's no more snoring, I canmove around.
Speaker 2 (21:35):
Your neck pain goes down, my neck pain goes away, my
swelling goes away.
Speaker 1 (21:38):
This is not me just reading out of a book.
What happens, this is reallywhat happens.
You know what I mean.
My sleep is amazing.
My thinking is clearer.
Everything happens when I gainthe weight, as I am now and
right now.
Like I said, last week Istarted back, so I feel already
better.
I already feel better.
I feel the inflammationstarting to go down.
My knees don't hurt when theyshouldn't.
(21:58):
You know what I mean?
Little things.
Arthritis-type situations don'texist already already so in the
pain, then it actually isharder to lose it, but people
don't realize that.
Who've never done that?
It's very hard to break yourhabit and everything else.
That's hard too.
But for me it's a lot harderwhen I'm in the pain.
(22:21):
I'm not sleeping right, I don'tfeel right in my clothes,
everything I know about me isnot right and I'm off.
You carry that complaining onto other people.
You carry that negativity on toother people.
Then other people got to hearyou bitch about oh, you
shouldn't eat this.
You know I can't do that.
I'm getting fat.
No one wants to hear thatnonsense.
So it's negative.
Being in that position isnegative to everyone around you,
(22:43):
even when you don't realize it.
So it's hard to live that way,and it's also hard to get better
.
Speaker 3 (22:50):
But once you get better, the results are way
better.
One of the biggest things Itell people now and it was when
I went through because the mainreason why quick backstory why I
started on my gut healthjourney is because I went to a
couple of different hormonespecialists and different things
and tried HRT and all this andyeah, I might go back on it
later, but right now it's justnot for me.
Did try it, but my point is andI remember looking at one of
(23:12):
the doctors and I saidno-transcript, I'm not getting
changes.
Could it?
Could it be something in my gutlike am I not absorbing
something properly?
Is it something else?
Do I have lower iron?
Is it this?
And he literally looked at me.
He said it's possible yeah, Iwas like for the love of Christ.
(23:34):
Why am I?
Why, what did you?
Just shrug your shoulders?
yeah, I which of course I'm adifferent patient because I know
certain well- you're educated,I'm educated, so I know I'm a
different patient, but my pointis that's and I said f that I'm
gonna figure this out on my ownand that's why I wanted to get
certified as a gut nutritionspecialist.
But the biggest thing that theytalked about the entire time
(23:55):
when I did all my studying andI'm still learning so much is
the nervous system and why I saytake it down a notch is stop
and take a deep breath, becausethe most, most of the time, what
we're not doing and it's not,yes, it's food, yes, it's
movement, yes, it's this butwe're not stopping to take a
real cleansing, big, deep breaththrough the nose and out of the
(24:15):
mouth and getting oxygen intoour body.
Speaker 1 (24:17):
What is this she speaks of?
Yeah, taking a breath.
What is this language she'stalking?
So it's about stress reduction,and that was the biggest thing.
Skylar, what is she talkingabout over here when it comes to
?
Speaker 3 (24:28):
weight loss.
When it comes to droppinginflammation, losing weight, all
these things, it goes back tothe freaking basics of
circulation in the body.
That's what movement is.
I'm not saying and don't get mewrong I feel like a rock star
after good workouts theendorphins, all the things but
if you're not taking that deepbreath and getting circulation
(24:49):
into your body, that's whythere's so much.
Speaker 1 (24:51):
I have anxiety right now because I feel right now I'm
not deeping breath enough.
Speaker 2 (24:54):
I'm not breathing deep enough.
I'm not deeping breath enough.
You need to create a parasiticresponse.
I'm not right.
Something's wrong.
Speaker 1 (24:59):
I'm actually feeling the agony.
Speaker 2 (25:00):
The pressure.
Speaker 1 (25:01):
I'm not breathing deep enough.
Speaker 3 (25:03):
But it's true, it is, and that in itself people are
like now I'm getting dizzy and Ibecause you.
Okay, but you're right.
Speaker 2 (25:12):
Relax, take a breath.
Speaker 3 (25:14):
We all go like this.
All the time.
Everybody tenses up while theygo to.
I'm tense right now.
I'm probably on camera rightnow talking like this.
I'm sure A little yoga thing.
Speaker 1 (25:21):
I'm still mad that the rock hit my windshield on my
brand new car on the way here.
Speaker 3 (25:26):
I'm stressed out about it Very stressed no, but
there's.
Speaker 2 (25:30):
There's a doctor that we work with as a doctor,
stephanie Estima, so she's kindof does like some really good
like you know, she's verybalanced in the sense of how she
lives her life, and she has agreat word that I know you'll
love for the like again theoverwhelm which causes more
stress is infobesity.
I love that.
(25:51):
So information overload You'rebasically getting fat on
information because you'reoverloading yourself with so
much and you're like, oh, how doI?
Well, no, if you're not gettingup and doing the cold plunge
and meditating for four hoursand getting into a sauna and
eating 30 grams of protein permeal.
Speaker 1 (26:04):
I love the trailer voice right now, yeah.
Speaker 3 (26:05):
I know it's everything.
It's a sales thing.
Speaker 2 (26:08):
But you said they tell you, oh well if you don't
do?
Well, that's not true, becausewe all have different markers,
we all have different likehormones, whatever we're dealing
with.
So there is no perfect fuckinganswer.
There's no perfect answer.
You have to start learningwhat's intuitive and actually
relax, and then you can be likeoh okay, it isn't as stressful
as it needs to be.
And your recipes?
(26:29):
I mean, we could talk a littlebit about the food too, for when
you balance out recipes forpeople, do you teach them macros
, do they learn that, or do youtry and stay away from all of
that to not overload them,exactly?
Speaker 3 (26:41):
I do my best to not tell people about macros,
because then they just look atme and they start going
cross-eyed.
Speaker 1 (26:46):
They go to big macros and they're like wait.
Speaker 3 (26:48):
So more protein, less protein, less carbs.
I don't eat carbs.
Speaker 2 (26:54):
Car protein, less carbs.
I don't eat carbs, carbs arebad and I'm like but now, carbs
are good and carbs are energy,but only if you eat them
pre-workout and if you eat thembefore, like it's just there is
no, there's no way to be sugarand it's cortisol and it's this
and it's that, and it's it'swhat your genetics are, and it's
all the things.
Speaker 3 (27:07):
And it's like and again, that's why I always tell
people, that's why I use theterm take it down a notch,
because everybody, we're hitevery day with something new.
This worked for your sister.
This worked for your next doorneighbor.
My favorite influencer saidthis Well, now the cortisol,
this is the supplement that Ineed to take, because she lost
this much and she got ripped.
That's.
It's not what she did.
It's not what she did.
Speaker 2 (27:25):
I mean not telling you.
And even this is lying, these,these damn watches and Fitbits.
They will make you neurotic.
So I tried food.
We all did it, we competed, Idid the tracking and I was so
neurotic that I was makingmyself more sick because I was
literally stressing over everylike carb cycling and this day
had to be this many grams andthen the next day was like I was
(27:47):
doing everything and it was sostressful and by being that
quote unquote healthiest I everlooked, crashed my entire
hormonal and adrenal system andwent postmenopausal before 40
because of my over dieting.
Speaker 3 (28:02):
Probably what I did to myself as well.
I guarantee you mine startedaround 38.
I guarantee you, I know I didto myself.
I think anyone in that phasedoes it happens to men too.
Speaker 2 (28:10):
So no, that's not healthy.
Speaker 1 (28:11):
So we get down when I get down to like 215 pounds,
which is very small for me.
I sit comfortable about 220,225.
Speaker 3 (28:19):
You look in the mirror and you're stoked.
Speaker 1 (28:21):
but I'll say you're pissed, no, but I'm tired when I
get down below too low.
When I start getting too low, Iget weak.
I have different pains in mybody.
Now the pain goes different.
So the pain of being overweightwasn't as bad when I'm
underweight, because when I'munderweight now I get the pain
as well in a different way.
I get more creaky, I get morepain, I get more ligament pain.
(28:43):
There's a lot more things whenI'm trying to work out and I
can't because I can't liftproperly, so my ligaments take
the weight.
You know what I'm saying.
Speaker 2 (28:49):
There's a lot of difference.
Speaker 1 (28:51):
I think once you find where your body is the most
comfortable of course not aftereating.
Well, you said stressing outman, you know there's nothing
better than a Frank Pepe's NewHaven pizza to settle down the
stress, right.
But after eating that, thatpain is no freaking worse than
the pain of being 215 pounds forme and eating healthy and just
(29:12):
feeling like I'm wilting.
Speaker 2 (29:13):
You just had the dopamine, oxytocin, serotonin,
whatever all the shit happeningin your head.
That made you feel better for asecond, and then you feel like
shit again.
So it's constant battle ofmental, I think, over anything
else but the food side.
You said about chewing and likequick things, because I know
you always said, like you don'tdo, bars typically right, like
nutrition bars.
Speaker 1 (29:34):
I, only I, I no.
Speaker 2 (29:36):
Like, some people recommend them, some people
don't.
So where do you stand on that?
For like, quick like,especially in this industry.
If you're in the restaurants,you have to have something.
Yeah, so what would you say?
Like for people?
I know you have an example of abar.
Speaker 3 (29:50):
So I brought these just because I mean I like them,
they're pretty clean, but also,too, in case we wanted to talk
about chewing is why I broughtthem.
Speaker 1 (29:56):
Let's talk about chewing.
Speaker 3 (29:58):
But I do think I don't think that protein bars
are the answer, but I thinkprotein bars can be necessary
because, I'll be honest, if Iwas back in the restaurant
industry and I didn't have timeto eat, I would much rather have
something like that on standbythan being like just give me.
Just give me something reallyquick, or then you're grazing
too much and you are overeating,yeah, and so I'd rather have.
(30:22):
I'd rather be able to take aquick bathroom break and not
worry about chewing and shovethat in my face and get back on
shift, cause that's real life.
Yeah, I'm not going to be likeI'm going to take my time and
chew this properly.
Sometimes it's like you got todo what you got to do, but in
real life, yeah, I mean you, Iwould not.
You know, I'd rather that notbe a meal.
(30:43):
Dive in if you want to, but I'drather that not be somebody's
meal replacement.
But I think that it's necessaryto have around, based on your
lifestyle, Right?
I?
Think that's the best way todescribe it.
Speaker 2 (30:53):
Well, and it's funny, and again, I have certain
protein bars I can tolerate andsome I can't because of sugar
sugar alcohol different ways,whatever, but again people will
look at this and they'll be likeoh my God, there's tapioca
syrup, so it's got sugar.
Fuck, it's just like it's notgoing to kill, like you're not
(31:15):
eating raw sugar out of a baglike this is not gonna hurt you.
Speaker 3 (31:17):
and that's what I.
I try to find the best optionsas possible and it's like I
literally look at it sometimesand again, I don't tell people
to count the macros, but I wantto look at it and be like is it
as balanced as possible?
Yeah, what are the?
I because I know at least I canlook at the ratios of it, if
that makes sense.
How much protein are there?
A decent amount of carbs?
Is there five?
because it's the whole point issatiety is to keep you full yeah
(31:37):
because if it doesn't keep youfull and it doesn't satisfy you,
when the hell are you gonna?
Speaker 1 (31:41):
eat.
These people that we're talkingabout mostly are the ones who
are just getting into it andlearning a little bit, and now
they know everything.
It's like I can't eat it'smiddle, because the skin has
sugar and the sugar is gonnaturn to insulin and the insulin
is going to turn to fat and thenI'm going to shit water.
It's all bogus.
Speaker 2 (31:57):
I think that people just over-educate themselves and
they psych themselves out, theygo to Dr Google and they go
down to Google and they go downto Google and go for it.
Speaker 1 (32:05):
It's a puff.
It's basically a Rice Krispietreat.
It's a Rice Krispie treat whichI'm winning.
I'm one.
Okay so.
Speaker 2 (32:12):
Oh my god, that's really actually good.
It tastes like strawberry milk.
Speaker 3 (32:16):
They do a good job, which is why I'm serious.
Speaker 1 (32:21):
You might have to share that.
Hold on what's this one.
Speaker 3 (32:24):
So the main reason why I brought it is just as a
prop to talk about chewing,because that's the one thing
that we don't do enough.
Speaker 2 (32:30):
She brought props for eating them.
We're like fuck your props,we're going to eat your props.
Speaker 1 (32:34):
What flavor is that one Rice?
Speaker 3 (32:36):
Krispie Treat.
I think that's just oh regular.
That's a flavor of Rice KrispieTreat.
You want to try both.
They do a good job.
It's one that I like to keeparound because and let's be real
there's nothing wrong withhaving a treat.
Because I eat clean and healthyall the time.
But if I want something, I willkill a bag of chips and guac
(32:56):
and hummus.
Strawberry milk.
This is actually good and soevery once in a while, this is
like my thing, that it's like,oh my God, I don't have time, I
wasn't prepared, I'm like shovethat shit in my purse and get
out the door, but it works.
You got to have those thingsaround.
They are convenience foods thatare here in our life.
Utilize the ones that are goodfor you.
You can have perfect example.
(33:17):
This this, in my opinion, isnot an ultra-processed food.
It is a processed food.
Yeah.
Speaker 1 (33:27):
Can you?
Speaker 2 (33:27):
pronounce you can pronounce most of the things in
it.
Everything in here is natural,except for natural flavors
Exactly, which always makes mego whatever.
Whatever I mean it happens itcould be better.
But how do you feel about ameat stick?
Do you love a good meat stick?
I actually do.
Yep, love a good meat stick.
And there's countless.
Speaker 3 (33:43):
I do, I think, because it's a quick protein
source, fast Society ofultra-processed everything.
So how can you make your lifeless processed and still utilize
the convenience foods?
Because it's here to stay, it'snot going anywhere.
Speaker 1 (34:01):
I really thought you were going to go way off with
that meat stick question.
Speaker 2 (34:03):
I was trying to set her up for it.
Speaker 1 (34:04):
I know you from the day.
I don't understand how that's.
I always have a.
You know, I like the chomps.
Ones Chomps are my favorite.
Speaker 3 (34:10):
Chomps are my favorite, so I always have
chomps on me.
Speaker 2 (34:12):
Lineage does a really good job.
Speaker 1 (34:15):
I just tried those Epic Bar.
They have bison, there's somany Still not what I was
thinking he's still on.
Speaker 3 (34:20):
I'm trying not to.
Speaker 1 (34:20):
Dinner's dangling.
That's what I was all about.
Speaker 3 (34:22):
Now you're talking about dangling, and now we're
really going to get into it.
Speaker 2 (34:26):
That's all you had to say.
Speaker 1 (34:29):
Considered ultra processed dinner dangling show's
over saturated health fooddownhill real quick one thing.
I want to say is what aboutthis?
How about the?
Fact that, oh yeah, it's timeto stop playing, ladies, let's
get back to business so Ozempic,all these things, the new trend
(34:50):
now peptides, summer Ozempicseveryone's competing in the
summer ozempics now.
Speaker 3 (34:56):
What do you think about that?
The summer ozempics.
I'm going to get a lot of heatfor this and I'm fine with it.
This is a loaded statement.
I know there's two sides to it,we're going back to dangling
and loading here.
Hold on.
No, I have my feelings on it,so I want to hear yours.
(35:16):
I don't have a problem withpeptides and just like
everything, if it's doneproperly.
Yes, not overdosed, becauseit's not here's there are.
As I'm stuttering through this,she's like I don't want to get
banned, canceled.
For this I know right well andI've told countless clients this
and I have no problem talkingabout it.
Um, peptides aren't the problem, it's overusing them.
As always, it's abuse.
You can do a dose and I have noproblem talking about it.
Peptides aren't the problem,it's overusing them.
As always, it's abuse.
You can do a dose properly, andI'm just talking about GLP-1s.
(35:40):
And technically, peptides areand I've got a deep dive on the
knowledge on this Peptides arebeneficial.
I've done yes, I've done a deepdive on this.
I'm not certified in any of it,so this is truly, just straight
up, my opinion.
Peptides are nothing butbasically amino acid chains.
(36:00):
We have amino acids in our body, that's protein, that's all the
things we have.
Dlp1 that lives in our gut yeah, it slowly dies off as we age.
So does testosterone and allthese other things.
I look at it like if you'redoing peptides properly, because
there's healing peptides outthere that I firmly believe in.
I've tried them myself.
Now my brain just went blankBPC-157.
Sorry, I was like BC BP.
(36:22):
There's so many and people getreally confused by it, but
there's certain ones that I havefelt a really big impact and I
have seen a difference in myblood work.
Now, when it comes to glp1s, II immediately tell somebody I
call bullshit, unless they aredoing the all the other right
things.
If that's your only thingyou're doing, then you're not
(36:43):
allowed to do it under mypractice.
Speaker 2 (36:45):
I will not agree to you people are also going to
clinics that don't do blood workand are just giving it to them
and if you are a precursor forcertain cancers, you shouldn't
take it like people aren't doingthe actual work you have to do.
And if you are a precursor forcertain cancers, you shouldn't
take it like people aren't doingthe actual work you have to do.
As always, you have to be yourown advocate.
Speaker 3 (36:58):
Well, I lost so much weight and it's like, well,
that's great.
Now, and that's also the yinand yang of that, because I will
say and I will, you know I'll,if you lost weight and your
blood markers and everything gotbetter, I'm also going.
But now, can, can we nowinstill some of the habits,
cause you're gonna, you gottakeep that weight off and you've
(37:18):
got to now focus on now, sinceyou're not as hungry.
Now we can really implement thehealthy habits, because a lot of
it is starting to change.
So, as with anything, it's,it's about trying to find the
balance of it for people, and Idon't see it as a problem if
it's done properly.
It has to be dosed properly anddone properly.
(37:38):
You don't need to drive up 10milligrams every single week,
slow and low.
Do my eyes just like glaze overand get crazy there, just like
titrate, titrate.
It drives me crazy and it'slike why do you think you have
to go in every week just to upyour dose?
You don't, you don't?
Why don't you take a little bitand see how you feel and take
(38:01):
your time like anything else?
Speaker 1 (38:03):
I dabbled in it and I did the same thing.
I started and I had to go up mybody weight and stuff made me
go up and it wasn't working.
And then, all of a sudden, Iwent a little too much and it
had a reverse effect.
I was sick, I couldn't eatanything.
And honestly, quite honestly, Iwasn't losing shit for weight
because I kept doing what I wasdoing.
I didn't go in the program andthat's the thing.
Speaker 3 (38:22):
It's like you've got it, you can do it.
You can do anything properly,and I look at peptides as a tool
in the toolbox If you'reimplementing the right things
already.
Speaker 1 (38:32):
The blueprint has to be out.
You have to already.
Speaker 3 (38:34):
I call it the foundation.
If you don't have yourfoundation set, you'll
understand this, and so will you.
You cannot go to.
You cannot walk into a gym notknowing anything about holding.
Can you stand on one foot forlonger than 30 seconds, okay?
Can you hold a plank?
Do you know how to hold yourbody into a body weight squat?
You can't do that.
(38:55):
And then, all of a sudden,you're going to go into a gym
and try to lift 300 pounds.
No, it's the same thing.
Speaker 1 (39:00):
You're in trouble.
Speaker 3 (39:01):
You're going to hurt yourself, you're going to overdo
it and you're going to screwyourself up.
Take it slow.
It is supposed to be slow andlow and a journey and you're not
going to jump from that.
You're it's.
It's not supposed to be a jump,because that's again going back
to what we talked about in thebeginning.
Calm down, take it down a touch, try to enjoy the journey so
you're not stressing your bodyout and you can stick to things
(39:24):
consistently and get realresults in the long term so
takeaway, like the beastie boysaid, slow and low, that is the
tempo right what would you say?
Speaker 1 (39:34):
so on a takeaway from all this, there's a lot of
information again we get intothis world that we talked about.
It can be confusing, simplysaid.
First of all, where can peoplefind you?
How can they look at whatyou're doing?
You know any anything?
You want to plug theirnutritional stuff where you're
at, and what would you take awayfrom this?
What would you want them totake away, less confusing?
Speaker 3 (39:53):
right to the point, the best thing you can do is
start with water in the morningand chew your food, and can you
pronounce most of everythingthat you're eating?
Speaker 1 (40:03):
Talk about chewing food for one moment.
Yeah, what's the chewing foodthing?
I hear that a lot now, more sothan I ever have.
Speaker 3 (40:08):
So it's digestion.
Speaker 1 (40:10):
Okay.
Speaker 3 (40:10):
And if I joke and say this, I'm looking for, like see
, the size of Kristen's straw.
Speaker 1 (40:16):
Yep, that's Kristen's straw everybody.
Speaker 3 (40:17):
See the size of that Rice Krispies treat.
Speaker 2 (40:19):
Yep yes.
Speaker 3 (40:20):
That's literally like what we're doing to our body on
an everyday basis.
We're trying to shove that RiceKrispies treat in that straw
Now don't get me wrong.
Your intestines are a.
It's a muscle.
It can move, yeah, but we'renot giving our body, we're
stressing our body out more.
Oh boy, About not taking thetime to chew our food because we
I'm trying, I'm trying to stickto it, because my brain will go
(40:49):
off on a tangent and then I'llforget what I'm saying.
We don't chew our food, sowe're not assimilating our food
and we're not starting digestionthere.
And you're also.
I always use the term.
I say, you know, chomp, chompswallow, chomp, chomp swallow,
because we're not taking thetime to chew, so you're shoving
a piece of steak in your mouththat's that big and it's slow
and you're slowly and that'sfine.
But why are you?
Why don't you give your yourbody?
Be gentle, be kind.
(41:09):
Your body wants to heal and dowhat it's supposed to do.
Give it the tools.
Just slow down and chew yourfood.
Speaker 2 (41:16):
Okay, I have two questions, though, for the
people that listen to our show.
A lot of them, obviously, arein the industry, yeah, so I'm
going to shift it.
I have two questions on alcohol.
So two things.
One, what do you count alcoholas?
You count it as a carb?
Do you count it as?
When you're trying to actuallycount it, if someone is like
trying to track it, what do youcount it as?
Speaker 3 (41:36):
That's awesome.
That's a good question, becausein a way, I kind of count it as
a fat.
Okay, because even though it isa sugar in our body which is
technically a carb, if you'vegot a certain amount in your
body it's going to be stored asfat, which technically, can you
know?
That's the sugar that's storedas fat because it's like hey,
this is energy I'm going to uselater, so we're going to store
that Okay.
(41:56):
So it's technically a littlebit of both in my opinion, but I
would say a lot of times I callit more of a fat and most of
the time that makes people go oh, maybe I should drink less.
Speaker 2 (42:06):
Maybe that helps.
Speaker 3 (42:08):
Yeah, so in a way, it's like the positive well, the
manipulation of the brain andbeing like yes, it's technically
a carbohydrate, but at the sametime, I look at it like it's a
stored energy which is fat.
Speaker 2 (42:17):
So the other one is if, because most of us refuse,
like even when I was trainingheavy, I still drank, I still
drank.
Speaker 1 (42:25):
I still drank, but timing.
Speaker 2 (42:27):
So when you are drinking, is it better to drink
at the beginning of the day, theend of the day, before a meal,
after a meal?
What's the best when it comesto timing your alcohol during
the day?
Speaker 3 (42:39):
In a perfect world I would drink around 3 or 4
o'clock, yeah, because that wayyour body has time to metabolize
.
But at the same time, you knowwe all want that nightcap to
calm us down.
But that's actually one of theworst things you can do because
you don't want to end your nightin your body before you go to
(43:01):
bed with just technicallystraight-up sugar, because
that's kind of what it turns toin the body and you're giving
your body instead of allowingyour body to recover.
It's got to work harder to burnand store that Overnight, yeah.
And also I would say drink, Iwould say happy hour.
Speaker 2 (43:16):
So you open at 3.
3 o'clock.
Speaker 1 (43:18):
Happy hour 3 o'clock.
And to touch off on herquestions.
To piggyback off of her tequila, that's white Tequila.
Which Bresbosado Any.
Speaker 3 (43:30):
Honestly, just give me tequila.
Speaker 1 (43:33):
It's fine, yes, tequila it is.
Just give me tequila.
It's fine, yes, tequila it isTequila.
Speaker 2 (43:35):
Give me tequila.
Speaker 1 (43:36):
I love it.
That's my poison too.
Speaker 2 (43:37):
Tequila and potato vodka.
That's all I got.
Yeah, those are my two where Idon't feel as crappy.
Those are my good ones.
Speaker 3 (43:48):
Perimenopause took wine away from me, and it breaks
my heart, I get migra.
Speaker 2 (43:50):
Hey, I'm not mad at that, doesn't?
Speaker 3 (43:51):
make me mad at all.
Speaker 2 (43:53):
We'll sip tequila at 3 o'clock today.
Speaker 3 (43:54):
Tequila on the rocks, people are going to be like
that's all you're going to doand I'm like, oh yeah.
Speaker 1 (43:58):
So, chefing it, living it, living this lifestyle
, we have a lot of impact againamongst the purveyors and the
producers.
It's really hard for us to gethealthy foods, but it's not hard
for you to go find them.
It's hard for us to producethem at a restaurant level, At
most of the restaurant levels.
It's hard because we have toreally use a lot of fats, we
(44:21):
have to use a lot of butters,and people who don't understand
that it's just a process ofcooking for generations, for
years, centuries.
That's how food has been.
Speaker 3 (44:29):
Butter's delicious.
Speaker 1 (44:30):
Butter's delicious, but what I'm saying is, you know
, for me as a chef, it'sinspiring talking to you.
I do like to cook.
As you said earlier, myingredients that I use are all
just happen to be.
If you, if I lived on a dietand it was labeled, it would be
definitely mediterranean.
That's how I live my lifebeautiful, um.
I eat very clean, I eat veryhealthy and the way I cook is
(44:50):
also that right.
So when you're coming to mytype of restaurant or my
restaurant, you're going to geta better option of getting more.
Even if you get somethingthat's fattier, that you
shouldn't eat, it's still goingto be better than somewhere else
, because you're going to getthe best quality.
If you're going to go out andeat cheeses, eat a wet, more
soft cheese that's going to havemore liquid in it.
(45:11):
The more hard cheese is, themore liquid taken away, which is
you're left with the literalcholesterol and the fat.
So so use these little thingsand I'm always using these fresh
things to keep my food fresh,because if you're cooking
healthy and you're making foodhealthy, you're obviously going
to end up bringing a morehealthy product for the customer
and the food's going to bebetter because you're using the
(45:32):
actual ingredients oh yeah, sowe really appreciate you being
here, it's it's awesome, it'sand it's cool to deviate off of
our restaurant, restaurant,restaurant all the time and we
aretalking about food.
That's our goal is to talk topeople about food, restaurant
industry, hospitality, but, moreimportantly, just how you like
food, and there's a lot ofpeople out there who live
healthy.
They want, want to hear whatyou have to say.
(45:53):
So if you like what we'resaying here, just do us a favor,
hit, subscribe, give us somesupport, check her out.
Where can they find you?
Speaker 3 (45:59):
Instagram is probably best.
Speaker 1 (46:00):
You got a name on there.
Speaker 3 (46:01):
Jocelyn Level.
Lifestyle Level.
Speaker 2 (46:03):
Lifestyle.
Speaker 1 (46:03):
Okay, wonderful.
Well, thanks for being here.
Speaker 3 (46:06):
Do Keep going and going and going and going.
She's got a lot, so go to herpage.
Speaker 2 (46:12):
Great recipes, great ideas, so much great stuff.
Speaker 3 (46:15):
But yeah, no, I'm going to let you guys have any
further questions or anythingelse you want to dive into no
further questions.
Your Honor that doesn't talkabout you know.
Speaker 2 (46:23):
We're going to let you off the stand.
You're done being grilled forthe morning.
Speaker 1 (46:27):
That's right.
Speaker 2 (46:28):
Not under the spotlight anymore.
We love you, we appreciate you.
Speaker 1 (46:30):
Thank you for the hookup on the options as far as
my diet's concerned.
Yeah absolutely Probably in amonth you'll see my results.
I'll be happy about it.
I already feel good and I wishyou all the best day you can
have.
And ciao for now, ciao.
All right, lose weight.
You look like shit.
You look like you hurt.
Okay, you look like you hurt.
You look like your body's inpain.
Do something about this, please.
Speaker 2 (00:07):
Is this like our internal monologue daily with
ourselves?
Speaker 1 (00:10):
Yes, this is what I think when I see people who are
so overweight and they don't doanything about themselves.
It hurts, it looks like ithurts.
Speaker 2 (00:15):
We're all a little overweight as am I.
Speaker 1 (00:17):
But damn, let's do something about it.
Why, how, who this is?
Who right here we is, who righthere we're?
Speaker 2 (00:22):
shifting gears for this podcast, since we talk
about food in general, we'rerepresenting all parts of the
industry, and health food is abig part of it.
It's a trend everybody'sexcited about, so we had to
bring our friend on who is kindof the master of gut health here
in the 757.
So, jocelyn, introduce yourselfto everybody.
Hi, I'm.
Speaker 3 (00:38):
Jocelyn, I'm a gut health nutrition specialist.
I've been in the industryhealth wellness industry.
Speaker 2 (00:45):
Do you want to say how long?
Speaker 3 (00:46):
I was going to say how long and then I was like
well being in a restaurant.
I was like I was in therestaurant industry years ago.
Speaker 1 (00:52):
So you were in for a long time.
Speaker 3 (00:53):
Now the reason why you fit and she fits good for
this show is because who do wehave to talk about that?
I just had a birthday.
Well, we do know this.
Speaker 1 (01:01):
We do know that you fit well with this show because
of Burnt Hands.
Perspective, of course is arestaurant, industry-focused
type show with chefs.
You've been in the industry fora very long time.
Speaker 3 (01:09):
Very long time You've been behind the bar.
Speaker 1 (01:10):
You've been through other parts of the service
industry and you've kind oftransformed yourself into who
you are now, which is prettymuch a fitness slash health guru
in my eyes locally.
Speaker 3 (01:19):
for sure, I appreciate the gurus.
I like that.
Speaker 1 (01:20):
Well, it is true, I mean, I look for you for
assistance, obviously.
Speaker 3 (01:23):
Yeah, and a lot of people do.
Speaker 1 (01:24):
So.
The reason why she's such agood fit for this show is
because not only does sheunderstand what she's doing, but
she understands where we're atand where we come from, and
that's why she's on the Burhansperspective.
Speaker 3 (01:34):
Yes, there you have it.
Yes, yes, yes, exactly.
Speaker 1 (01:45):
Well, that was the best, that's it.
You got it.
So basically what it is, itcomes down to this as a chef, we
eat, we get big.
I live in a fluctuation ofabout 20 to 25 pounds.
That's my cycle.
So when I'm training and I liftand I work out, I can lose that
weight quick.
About a month, month and a half, I can drop 20 pounds.
But it takes a lot of work.
So the cycle is I get in shape,I'm in shape, I'm in shape, I
(02:05):
feel great.
Let that go for a while and thenyou start eating to get
unhealthy, not because you wantto get unhealthy, but because
you're done with all the work.
Right, it's a lot of work andthat's fun.
It's fun going through thecycle of gaining the weight.
What's not fun is, once yougain it, living in that shell,
and then what's even worse thanthat is understanding when you
go to lose the weight again.
Going to lose the weight again,that's the worst part of all of
it.
(02:25):
But once you start going in itand it starts going, in a couple
weeks and metabolism works, youstart rolling again.
So that's my quick rundown ofhow this shit works for me.
So go ahead and tell me.
Speaker 3 (02:37):
I'm like over here, like itching.
Speaker 1 (02:39):
I know you are, I can see it.
I've got all these things I cansay to you right now.
I love it, I love it.
But that's why I wanted tostart out, to get you to do that
.
Speaker 3 (02:46):
So I'll say this in the way that I don't like to
call people out, but immediatelyI'll say why are you so
inconsistent?
Why are you fluctuating so hardon wanting to lose 20 pounds in
a month and train soaggressively and then, all of a
sudden, it not become part ofyour lifestyle?
Because it needs to besomething that's more consistent
, instead of so up and down, andup and down, and up and down.
(03:08):
And yeah, don't get me wrong,life's busy, chefs are busy,
it's hectic, it's crazy.
There's food, there's this,there's travel, there's all the
things, and there's alwayssomething that's going to get in
the way.
But it comes back down tofinding the simplicity of it
that you can do consistently,instead of constantly having to
go so hard, so hard.
(03:30):
I think I sent that to you theother day and I'm like pick one,
can you do something for fiveminutes?
Pick one, instead of doing allthe things so aggressively.
Speaker 1 (03:39):
Right?
I think the answer to thatquestion for me is I miss it.
It comes down to missing it.
So I am such a foodaholic, Ilove food, it's my place, it's
my pleasure at all times, so Ican eat healthy because I love
that type of food.
I love all types of food.
So the problem I have as a chefis, yes, life brings you down.
(03:59):
Yes, you want to get tired ofworking out All that stuff.
Speaker 2 (04:02):
The life, everyone.
Speaker 1 (04:02):
It doesn't matter whether you're a chef or a
railroad worker, it doesn'tmatter right Right right, the
ups and downs of life alwayshave you, yeah, but as far as
I'm concerned, with me and withmost chefs in the industry who
are trying to go through this Imiss food.
I miss it.
Speaker 2 (04:20):
So I can go six months eating healthy the heavy
braises, the pastas the pies,the cakes, yeah, but I know
where she's going to come in onthis because she's like you can
have that in moderation all thetime.
Speaker 3 (04:28):
Sure, sure you can it's not about so you should.
And again I'll toot, toot thehorn of the level lifestyle.
But you should never live indeprivation, because that's not
consistency and that's not alifestyle.
You're aiming for too muchperfection and I'll have you
(04:51):
know I will never be deprived.
You should never live indeprivation of anything.
Be like I can't have that.
I try to retrain everybody'sbrains on not saying you can't
have that, you should have this,but you can have that also
because it should be.
It's like think of every day.
If you could think of every daylike 80, 20, 80, healthy 20,
don't give a shit what you eat,because then all of a sudden
you're not going to feel likeyou have to.
You know, overload yourselfwith all the fats and everything
(05:12):
.
Speaker 1 (05:12):
You're living normal.
You're living more normal.
Speaker 3 (05:14):
If you call that normal, yeah that's normal have
the pizza, have the this, havethe cake, have all the pasta.
Speaker 1 (05:21):
Your plant's got pasta in it as I get older.
I'm absolutely understandingthis.
Speaker 3 (05:27):
You learn it as you go.
I was aggressively strict foryears.
I am just now figuring this out.
Speaker 1 (05:33):
As a chef, you have to watch out for a lot of
nutritional people.
You have different values, youhave different people coming in
here for different issues andyou become understanding of it.
Then you kind of relate some ofit to yourself.
Now I really understand mycycle.
I understand where I'm at, whenI want to.
I'm in that position now whereI'm starting to just get right
back on it in a non-hardcore,aggressive way absolutely I'm
really introducing it to wheremy body knows.
(05:54):
I know I need a certain amountof carbs, I know I need my pasta
, I know I need this, but it'sin moderation and timing.
So I come to the conclusionthat you know you can, either at
my age, 50 years old, yeah, youcan either live healthy, right.
You can live healthy right anddie normal right, right, or you
can live miserable right and diein pain and and and dies.
(06:17):
It's hard right, you know, I'msaying, and regardless, we're
going to die.
So how do you want to live thatlife as you're older?
When you're younger, it's justa matter of more or less vanity
and, of course, a little bit ofhealth, but as you're getting
older, it's really about health,correct?
Really, I don't give a shitabout the how I look so much
anymore because I'm gettingolder and I'm I'm more age
appropriate.
When it comes to that, there'sonly so much I can do.
Speaker 2 (06:35):
I'm glad you say the age thing because I mean, when
we were young in the business,in your 20s you eat 7-Eleven
every day and fucking Taco Belland you know just shit all day
long.
But your metabolism wasdifferent.
Speaker 3 (06:46):
Things my body couldn't even handle yeah.
Speaker 2 (06:48):
Now we can't because we build up intolerances over
time.
Histamine, all the thingshappen in our bodies.
You can't process it and now wejust have to be careful with
what you eat.
But it doesn't.
I mean, if I'm going to wantsomething, I'm going to eat it
and I'm going to feel like shitafter, but I still do it.
But I don't do it all the time.
Speaker 3 (07:03):
So I think it's you, pick your pick your hard.
It's either going to be reallyhard or it's going to be just a
little hard every day.
Speaker 2 (07:10):
But it is amazing in the restaurant, like the people
who are still in it, that you'relucky, though you have good
ingredients here, you're notusing like crappy fats and oils
and shit.
Speaker 3 (07:19):
That's like processed , ultra processed food.
That was going to be my biggestpoint.
Like you're saying all thisthing and you know, not saying
like don't be so hard onyourself.
But yeah, we all probably havea couple pounds or want to do
something, we all have somethingwe want to tweak and fix, but
at the same time you're likeyou're not putting crappy food
in your body, so you're alreadyahead of the curve with the
knowledge of the cycle.
Speaker 1 (07:38):
Like I, said my cycles.
I've always been in sports,I've always been healthy, I
always trained, I've alwayslifted and I've always slacked a
little bit, but I've always gotmyself back.
So enough about how I feelabout it, right.
So it's let's talk about how,this, how, how the health in the
world.
Now, you are a health food,health conscious person.
You study this right, you'restudying trends aggressively.
Speaker 2 (07:59):
You're studying?
Speaker 1 (08:00):
trends.
Now we can sit here all day andtalk about like like a typical
show where we're going to gotell you how to lose all this
weight.
I'm I'm more interested in howdo you relate this to what's
going on in the world today whenit comes to health food or lack
of restaurants, for instance?
How can you go to a restaurantand really trust what's going on
there?
How can you with what's beingprocessed in the world today?
(08:21):
It's almost impossiblesometimes for a normal
restaurant not one like mine orone like my level of restaurant
where we can really vet out ourproduce and our product and our
protein.
Speaker 2 (08:32):
You're spending more money on your food here.
Some places are buying thecheese package.
They have to, they have to.
Speaker 1 (08:37):
So that's 90%.
Speaker 2 (08:39):
honestly, that's 90% out there, it is yeah.
Speaker 1 (08:40):
So how do you go about it?
How do you tell people aboutthis health conscience, Not so
much the losing weight but thehealthiness of it?
Speaker 3 (08:49):
As far as when they're eating out, or just the
big picture of dining out thebig picture.
Big picture.
I'd like to use the term takeit down a notch.
Tell everybody just take itdown a notch.
Speaker 1 (08:59):
What does that mean though?
Speaker 3 (09:01):
Taking it down a notch means to just slow down.
You're overthinking either whatthe health food is because,
honestly, it also comes down tothe basics of gut health and are
you simplifying your food?
Are you eating fiber, eatingprotein, eating the right carbs
and yeah, I know that soundsloaded, but it's different for
(09:21):
everybody but also, too, at thesame time, making it as
simplistic as possible, becausethere's every supplement out
there.
Somebody's shoving something inyour face every day on what you
should buy.
This healed me.
This is your longevity.
This is this, this is that.
This is the cure-all for yourcortisol.
No, it's no, it's not.
No, it's not.
Learning to Eat more fiber,learning to chew your food,
(09:43):
learning to stop and take a deepbreath and help your nervous
system calm down, is reallywhat's going to help regulate
the body.
But then, when it comes todining out, unless you're dining
out five days a week, I tellmost people, most of my clients,
when they're like what should Ieat when I go out, and I'm like
eat whatever the hell you wantIf you're not eating out?
(10:04):
Again, don't get me wrong.
It's fine to eat out, butyou're right, there's so many
ways and there's so manyingredients and things you have
to navigate and I told peopleyou've got to be your own
advocate, you've got to do alittle bit of research and you
don't always have to go throughthe drive-through.
I bet there's a salad barsomewhere.
There's a Wawa that probablyhas a better salad than what
(10:24):
you're getting at Chick-fil-A.
Sorry, I know.
No judgment on not calling outbrands, but saying that because
I know I'll get reamed.
Speaker 2 (10:33):
I love Chick-fil-A, I know you do, it's fine, and I'm
not saying that's bad.
You can get re-engaged.
Speaker 3 (10:38):
Yeah, exactly, there's always going to be
something we don't care aboutthe remit.
Speaker 2 (10:41):
No, there's always somebody who's pissed off.
Speaker 1 (10:43):
We definitely always got something to say, there's
always going to be someonebitching about something,
exactly.
Speaker 3 (10:46):
But it's about trying to make the smarter choices and
smartest choices for you everysingle day.
Do you have healthy food onhand in your home that's readily
available, or do you have toUber Eats just to get your next
meal?
Speaker 2 (11:06):
Well, you're not going to get the best thing you
can get if you're not settingyourself up for success.
Speaker 3 (11:08):
I think I went around that in a bunch of different
ways, but I guess, very longstory short, it's about knowing
what your goals are and stickingto them, and yeah, it's going
to be a little bit of achallenge.
I'm not saying it's going to besuper easy and you don't need
to put in effort.
There's nothing easy about it.
Speaker 1 (11:24):
And it's not so much it's changing your life habit is
the hard part.
It's not so much that it's notobtainable to go do this stuff.
That's easy if you put yourmind to it.
But it's changing your lifehabit and understanding food and
what it does to your body.
Let's think about this.
Some people don't give a shit,or know they don't.
There's a lot of people outthere who've never played sports
, they've never had a reason totrain, they've never had a
(11:45):
reason to eat healthy, theynever needed stamina, they never
needed cardio.
Speaker 2 (11:50):
They're sedentary like 99% of the time, so they
don't have any clue of whatwe're talking about?
Speaker 1 (11:56):
No, and that's sad.
Speaker 2 (12:01):
The sad standard American diet is sad for that
reason because it just kind ofcovers and that's the other
point of like.
You know you're in therestaurant If you go somewhere
and you have a salad with apiece of chicken on it, if it's
not organic, it's still betterthan you going and having you
know something heavy.
I have that battle with peopleall the time it's still better
food for you Eggs, all of it,yes, stop overthinking.
Speaker 3 (12:18):
Oh well, I have to get these eggs.
Worry, just get the answer Onestep at a time.
Yeah exactly and read youringredients.
I mean, it takes two seconds.
If your ingredients label isthat long, can you find an
ingredients label?
That's that long Can youpronounce the majority of
everything that's in theingredients?
Can you look?
All I want you to do is stoplooking at the calories.
Stop looking at that.
(12:39):
Stop looking at that.
I want you to look at the addedsugar.
Don't even look at the sugar.
Look at the added sugar andthen look at your ingredients.
If it's aggressive, put thatshit back.
Speaker 1 (12:48):
Aggressively, like if it's aggressively high yeah,
like throw the added sugar backinto the container.
Don't add questions, just throwthem back and splatter them
everywhere.
Speaker 3 (12:55):
So there's a term that I've heard recently and
it's kind of been a trend online.
I actually really like it andeverybody's going to and they're
using this term singleingredient, which I love, yeah,
and they're calling it likesingle ingredient meals.
So to somebody that doesn'tknow what that is, they're like
what do you mean?
Just eating chicken?
Are we doing carnivore?
What are you just going to makeme eat lettuce?
(13:15):
It's like no, the point isthat's exactly it Chicken,
lettuce, tomatoes.
Speaker 2 (13:19):
Everything is one word that goes on your plate.
Speaker 3 (13:21):
It's not ranch dressing, infused croutons and
ranch dressing all overeverything and all that.
It's one ingredient.
Speaker 2 (13:35):
And you're creating that it's real whole food Versus
supplementation.
When you said it before, though, of having stuff at home, what
would be your like if you hadyour top things that everybody
should have on hand at theirhouse that's easy to grab in the
middle, like you know.
If you're heading to your shiftor you're heading out, what are
the easiest things that youalways have in your fridge?
Speaker 3 (13:55):
Me personally that I always have.
I've always got canned beans,always lentils and beans.
I'm all about the conveniencefoods.
You've got to have things thatmake your meals easy.
I'm not always going to havethe time to boil or soak my
beans and do all that stuff.
I'm not and it might be alittle bit of surprise being
fully realistic here.
I keep ready rice around, sothat way I don't always have to.
(14:17):
I can just pop that shit in themicrowave because it's
realistic.
Now, in the grand scheme ofthings, do I want to use less
plastic and make sure that I'mdoing less processed food?
Like I said, I'm being veryrealistic here.
You can't always.
I don't have 45 minutes to do aperfect meal Sometimes.
I have to sell that, thoughthat's, people like to sell that
idea, but it's not but it's,but, it's not but, and I don't
(14:42):
want somebody to come to me andbe like you're unattainable.
I remember being soaggressively strict uh years ago
.
I had a couple people tell methat and it kind of went you're
not relatable.
Oh yeah, but it's like sorry,it's sweet potatoes, it's beans,
it's clam shells of greens,it's chickens always available,
uh, some sort of steaks, usuallyready.
I keep frozen salmon alwaysavailable.
It takes.
(15:02):
If I had to make a meal, themaximum amount of time that it
would take me would be 20minutes.
Speaker 2 (15:07):
Yeah, max maximum which is faster than nothing's
ready that would.
Speaker 3 (15:12):
That would be if literally nothing was ready so
so the diet industry, we allknow.
Speaker 1 (15:15):
So you said it before a little bit earlier.
It's very confusing there's somany things.
There's a million books.
You go on amazon or you go onaudible, you find a million
books decision, everything, butthis is what I say to people.
When I get on this trip, when Iget back on my thing, the best
thing I say is it's confusing,but it's not.
Don't overthink it.
Just pick one and it's betterthan what you're doing now.
(15:37):
It doesn't matter what.
They're not wrong.
They're not one better than theother.
There's not one that's going tobe so much more life-changing
than that.
You still have to go throughthe steps.
Just pick one of any subjectyou're in, whatever you're doing
.
If you're going to the grocerystore and you want to pick a
fruit, just pick one.
You don't have to buy sevenbecause you want to try a
variety.
Just pick one and try that.
If you want to buy a book andlook at a book, just read one.
(15:59):
Just blindly pick one and openit, and it's going to be better
than what you're doing now.
So, anything you do is betterthan now.
Now you have these people thatcome to you all the time and
they want all this help.
But a lot of them want miraclehelp, right?
A lot of them have this I'mgetting married in six months,
blah, blah, whatever it may be.
Speaker 3 (16:14):
or my doctor said I need to lose weight.
My cholesterol, yeah, yeah,yeah, exactly I want to shred.
Speaker 2 (16:18):
You want to shred, right, yeah, shred.
I want to cut, right now I needto cut.
I need to bulk.
That's my excuse.
Speaker 1 (16:24):
Every time I get fat, I'm bulking.
Speaker 2 (16:25):
You're bulking.
That's what you tell people.
Speaker 1 (16:27):
So here's the thing Carb loading, that's what I call
drinking.
Speaker 3 (16:33):
I still drink.
Speaker 1 (16:34):
I like I'm carb loading From your point of view,
your perspective, right.
When do you say, all right, youknow what.
You tell people coming back?
You see them in the street.
They haven't changed a thing,but they're still bitching about
how they do.
They're still going to changeeverything.
When do you look at them andsay, you know what?
Just go eat and be a fat fuck,I don't care, just go Go die, go
eat everything you want andinject fat into your veins, I
don't care no-transcriptcabinets, not of her fridge, but
(17:13):
all the food that was in hercabinets.
Speaker 3 (17:15):
And I'm like, and I'm again, we all have something.
I'm not picking on her in anyway, shape or form, just telling
it out.
I'm just literally painting thepicture.
She was quite obese and so thattold me there's something up
here that's a learned behaviorthat I don't know if I'm going
to be able to get through, andI'm like I gently gave her a
(17:38):
therapist.
Because it's like this is outof my scope of practice, I'm not
going to get through to you.
And normally I either get nastyand harsh with people and it's
like, why are you paying me?
Speaker 2 (17:49):
You're wasting your money.
Speaker 3 (17:51):
Then you know what.
Keep paying me if you don'twant to do it, thanks.
Speaker 2 (17:54):
Right, it's free money.
It's like I appreciate it.
I was like I'll keep doingexactly what I'm doing and
you'll keep doing what you'redoing, you're, and so I try my
best to get through to them.
Speaker 3 (18:03):
I'm like are you doing your water before coffee
in the morning?
Well, I'm not doing great at it.
Okay, can you do five ounces,four ounces of water in the
morning, before your coffee uponrising?
That's all I want you to do.
Stop doing it.
Well, I did it yesterday, but Ididn't do it the rest of the
week.
Okay, and I try to flip thescript.
One day is better than nothing.
Keep going and you just try to.
(18:24):
It's, I just have to be afreaking cheerleader.
Speaker 1 (18:26):
Well, yeah, I think so.
Speaker 3 (18:27):
I think that's what it is, and there's nothing wrong
with that, don't get me wrong,it's my job.
Yeah, I think that's whatpeople are paying for when they
don't really know.
Speaker 1 (18:33):
The accountability yeah they're paying for somebody
to guide them every minute ofthe way every step.
Speaker 3 (18:40):
I feel like that's, when people don't make, they
don't get, they don't make theeffort, because they're like
just tell me what to do Correct,and not only that.
Here's the other thing Justtell me what to do.
Speaker 1 (18:50):
If you continuously take these people on, we said a
minute ago take her money, fuckit, take the money.
Yeah, fine, I'm fine.
Unfortunately, though, on theflip side of that, it's not a
good testimonial for me,representation of your service.
If she's going to be out sayingthat you're her person, then
people are going to be like ohRiley it's working out well.
She's a monster, huh.
Speaker 2 (19:07):
You know what I mean Exactly.
Speaker 3 (19:08):
It's not good.
You also care, I mean you carethey get actual results on it.
I'll be honest, I'd probablycare a little too deeply
sometimes.
You know that it's almost likeit's like's.
I will go deeper and I'll belike fine, what does it take to
get you to the next step, Do I?
Need to bring somebody else in.
(19:29):
It's like I'm going to makethis happen.
You came to me for a reason, itis.
Speaker 2 (19:32):
And CBT like cognitive behavioral therapy
cognitive behavioral traininghas had more of an insurgence in
the past 10 years, and mostlyin the fitness space, because a
lot of people don't know.
You can ask your personaltrainer for nutrition advice.
Legally they are not supposedto give it to you Because they
are not a registered dietitian.
So unless you are a registereddietitian, you are not allowed
(19:54):
to give nutritional advice.
Speaker 3 (19:56):
So what I do is I write meal options, not meal
plans.
Speaker 2 (19:59):
Exactly.
Speaker 3 (19:59):
Because I tell everyone.
I was like I don't write mealplans for a reason.
First of all, you're going toread a piece of paper and you're
not going to technically learnanything.
What are you going to do and Itake that away?
What are you going to do whenyou go to a restaurant and
you'll be like I don't know whatI'm supposed to pick?
Yeah, granted, again, you knowlive a little bit.
But I'm saying, if you're tryingto be as clean as possible and
(20:19):
you're like I went back and gotthe Alfredo again because I
didn't know what else to pick,it's my go-to, Okay, well, how
do we clean it up later?
Yeah, but it does come down tocreating, what I like to say,
more options than plans forpeople and the mindset of it,
because, if not, I'm just,instead of telling people what
to do, I'm trying to not onlylive by example but gently show
them what to do, creating theconsistency and the habits which
(20:43):
I try to take the word.
Speaking of cognitive, I try totake certain words out.
Now I try to take the wordhabit out, and that's why I
start saying the word essential,because it just feels kind of
squishy and happier, which Iknow sounds stupid.
But people are like oh, I woulddo the essentials.
Okay, I can handle theessentials.
People are like healthy habits.
They're like mm.
Speaker 2 (21:02):
Yeah, it sounds like it's forced, like we're making
you learn something, so theyhave to want to do it.
Sometimes habits don't feelgood.
Speaker 3 (21:09):
Or it gives that negative connotation in your
brain and you're like I don't,yeah, my habits are not good,
and then you think they're notgood.
It's not that they're not good,they just need to be tweaked a
little bit.
Essentially, what can you doevery day to improve your health
and just better your body everysingle day?
Speaker 1 (21:24):
That's what it comes down to and that's the hard part
.
So it's hard, like I said.
Back to my cycle.
If I'm on the top of my cycle,where I'm in my best shape, I
feel wonderful.
There's no more snoring, I canmove around.
Speaker 2 (21:35):
Your neck pain goes down, my neck pain goes away, my
swelling goes away.
Speaker 1 (21:38):
This is not me just reading out of a book.
What happens, this is reallywhat happens.
You know what I mean.
My sleep is amazing.
My thinking is clearer.
Everything happens when I gainthe weight, as I am now and
right now.
Like I said, last week Istarted back, so I feel already
better.
I already feel better.
I feel the inflammationstarting to go down.
My knees don't hurt when theyshouldn't.
(21:58):
You know what I mean?
Little things.
Arthritis-type situations don'texist already already so in the
pain, then it actually isharder to lose it, but people
don't realize that.
Who've never done that?
It's very hard to break yourhabit and everything else.
That's hard too.
But for me it's a lot harderwhen I'm in the pain.
(22:21):
I'm not sleeping right, I don'tfeel right in my clothes,
everything I know about me isnot right and I'm off.
You carry that complaining onto other people.
You carry that negativity on toother people.
Then other people got to hearyou bitch about oh, you
shouldn't eat this.
You know I can't do that.
I'm getting fat.
No one wants to hear thatnonsense.
So it's negative.
Being in that position isnegative to everyone around you,
(22:43):
even when you don't realize it.
So it's hard to live that way,and it's also hard to get better
.
Speaker 3 (22:50):
But once you get better, the results are way
better.
One of the biggest things Itell people now and it was when
I went through because the mainreason why quick backstory why I
started on my gut healthjourney is because I went to a
couple of different hormonespecialists and different things
and tried HRT and all this andyeah, I might go back on it
later, but right now it's justnot for me.
Did try it, but my point is andI remember looking at one of
(23:12):
the doctors and I saidno-transcript, I'm not getting
changes.
Could it?
Could it be something in my gutlike am I not absorbing
something properly?
Is it something else?
Do I have lower iron?
Is it this?
And he literally looked at me.
He said it's possible yeah, Iwas like for the love of Christ.
(23:34):
Why am I?
Why, what did you?
Just shrug your shoulders?
yeah, I which of course I'm adifferent patient because I know
certain well- you're educated,I'm educated, so I know I'm a
different patient, but my pointis that's and I said f that I'm
gonna figure this out on my ownand that's why I wanted to get
certified as a gut nutritionspecialist.
But the biggest thing that theytalked about the entire time
(23:55):
when I did all my studying andI'm still learning so much is
the nervous system and why I saytake it down a notch is stop
and take a deep breath, becausethe most, most of the time, what
we're not doing and it's not,yes, it's food, yes, it's
movement, yes, it's this butwe're not stopping to take a
real cleansing, big, deep breaththrough the nose and out of the
(24:15):
mouth and getting oxygen intoour body.
Speaker 1 (24:17):
What is this she speaks of?
Yeah, taking a breath.
What is this language she'stalking?
So it's about stress reduction,and that was the biggest thing.
Skylar, what is she talkingabout over here when it comes to
?
Speaker 3 (24:28):
weight loss.
When it comes to droppinginflammation, losing weight, all
these things, it goes back tothe freaking basics of
circulation in the body.
That's what movement is.
I'm not saying and don't get mewrong I feel like a rock star
after good workouts theendorphins, all the things but
if you're not taking that deepbreath and getting circulation
(24:49):
into your body, that's whythere's so much.
Speaker 1 (24:51):
I have anxiety right now because I feel right now I'm
not deeping breath enough.
Speaker 2 (24:54):
I'm not breathing deep enough.
I'm not deeping breath enough.
You need to create a parasiticresponse.
I'm not right.
Something's wrong.
Speaker 1 (24:59):
I'm actually feeling the agony.
Speaker 2 (25:00):
The pressure.
Speaker 1 (25:01):
I'm not breathing deep enough.
Speaker 3 (25:03):
But it's true, it is, and that in itself people are
like now I'm getting dizzy and Ibecause you.
Okay, but you're right.
Speaker 2 (25:12):
Relax, take a breath.
Speaker 3 (25:14):
We all go like this.
All the time.
Everybody tenses up while theygo to.
I'm tense right now.
I'm probably on camera rightnow talking like this.
I'm sure A little yoga thing.
Speaker 1 (25:21):
I'm still mad that the rock hit my windshield on my
brand new car on the way here.
Speaker 3 (25:26):
I'm stressed out about it Very stressed no, but
there's.
Speaker 2 (25:30):
There's a doctor that we work with as a doctor,
stephanie Estima, so she's kindof does like some really good
like you know, she's verybalanced in the sense of how she
lives her life, and she has agreat word that I know you'll
love for the like again theoverwhelm which causes more
stress is infobesity.
I love that.
(25:51):
So information overload You'rebasically getting fat on
information because you'reoverloading yourself with so
much and you're like, oh, how doI?
Well, no, if you're not gettingup and doing the cold plunge
and meditating for four hoursand getting into a sauna and
eating 30 grams of protein permeal.
Speaker 1 (26:04):
I love the trailer voice right now, yeah.
Speaker 3 (26:05):
I know it's everything.
It's a sales thing.
Speaker 2 (26:08):
But you said they tell you, oh well if you don't
do?
Well, that's not true, becausewe all have different markers,
we all have different likehormones, whatever we're dealing
with.
So there is no perfect fuckinganswer.
There's no perfect answer.
You have to start learningwhat's intuitive and actually
relax, and then you can be likeoh okay, it isn't as stressful
as it needs to be.
And your recipes?
(26:29):
I mean, we could talk a littlebit about the food too, for when
you balance out recipes forpeople, do you teach them macros
, do they learn that, or do youtry and stay away from all of
that to not overload them,exactly?
Speaker 3 (26:41):
I do my best to not tell people about macros,
because then they just look atme and they start going
cross-eyed.
Speaker 1 (26:46):
They go to big macros and they're like wait.
Speaker 3 (26:48):
So more protein, less protein, less carbs.
I don't eat carbs.
Speaker 2 (26:54):
Car protein, less carbs.
I don't eat carbs, carbs arebad and I'm like but now, carbs
are good and carbs are energy,but only if you eat them
pre-workout and if you eat thembefore, like it's just there is
no, there's no way to be sugarand it's cortisol and it's this
and it's that, and it's it'swhat your genetics are, and it's
all the things.
Speaker 3 (27:07):
And it's like and again, that's why I always tell
people, that's why I use theterm take it down a notch,
because everybody, we're hitevery day with something new.
This worked for your sister.
This worked for your next doorneighbor.
My favorite influencer saidthis Well, now the cortisol,
this is the supplement that Ineed to take, because she lost
this much and she got ripped.
That's.
It's not what she did.
It's not what she did.
Speaker 2 (27:25):
I mean not telling you.
And even this is lying, these,these damn watches and Fitbits.
They will make you neurotic.
So I tried food.
We all did it, we competed, Idid the tracking and I was so
neurotic that I was makingmyself more sick because I was
literally stressing over everylike carb cycling and this day
had to be this many grams andthen the next day was like I was
(27:47):
doing everything and it was sostressful and by being that
quote unquote healthiest I everlooked, crashed my entire
hormonal and adrenal system andwent postmenopausal before 40
because of my over dieting.
Speaker 3 (28:02):
Probably what I did to myself as well.
I guarantee you mine startedaround 38.
I guarantee you, I know I didto myself.
I think anyone in that phasedoes it happens to men too.
Speaker 2 (28:10):
So no, that's not healthy.
Speaker 1 (28:11):
So we get down when I get down to like 215 pounds,
which is very small for me.
I sit comfortable about 220,225.
Speaker 3 (28:19):
You look in the mirror and you're stoked.
Speaker 1 (28:21):
but I'll say you're pissed, no, but I'm tired when I
get down below too low.
When I start getting too low, Iget weak.
I have different pains in mybody.
Now the pain goes different.
So the pain of being overweightwasn't as bad when I'm
underweight, because when I'munderweight now I get the pain
as well in a different way.
I get more creaky, I get morepain, I get more ligament pain.
(28:43):
There's a lot more things whenI'm trying to work out and I
can't because I can't liftproperly, so my ligaments take
the weight.
You know what I'm saying.
Speaker 2 (28:49):
There's a lot of difference.
Speaker 1 (28:51):
I think once you find where your body is the most
comfortable of course not aftereating.
Well, you said stressing outman, you know there's nothing
better than a Frank Pepe's NewHaven pizza to settle down the
stress, right.
But after eating that, thatpain is no freaking worse than
the pain of being 215 pounds forme and eating healthy and just
(29:12):
feeling like I'm wilting.
Speaker 2 (29:13):
You just had the dopamine, oxytocin, serotonin,
whatever all the shit happeningin your head.
That made you feel better for asecond, and then you feel like
shit again.
So it's constant battle ofmental, I think, over anything
else but the food side.
You said about chewing and likequick things, because I know
you always said, like you don'tdo, bars typically right, like
nutrition bars.
Speaker 1 (29:34):
I, only I, I no.
Speaker 2 (29:36):
Like, some people recommend them, some people
don't.
So where do you stand on that?
For like, quick like,especially in this industry.
If you're in the restaurants,you have to have something.
Yeah, so what would you say?
Like for people?
I know you have an example of abar.
Speaker 3 (29:50):
So I brought these just because I mean I like them,
they're pretty clean, but also,too, in case we wanted to talk
about chewing is why I broughtthem.
Speaker 1 (29:56):
Let's talk about chewing.
Speaker 3 (29:58):
But I do think I don't think that protein bars
are the answer, but I thinkprotein bars can be necessary
because, I'll be honest, if Iwas back in the restaurant
industry and I didn't have timeto eat, I would much rather have
something like that on standbythan being like just give me.
Just give me something reallyquick, or then you're grazing
too much and you are overeating,yeah, and so I'd rather have.
(30:22):
I'd rather be able to take aquick bathroom break and not
worry about chewing and shovethat in my face and get back on
shift, cause that's real life.
Yeah, I'm not going to be likeI'm going to take my time and
chew this properly.
Sometimes it's like you got todo what you got to do, but in
real life, yeah, I mean you, Iwould not.
You know, I'd rather that notbe a meal.
(30:43):
Dive in if you want to, but I'drather that not be somebody's
meal replacement.
But I think that it's necessaryto have around, based on your
lifestyle, Right?
I?
Think that's the best way todescribe it.
Speaker 2 (30:53):
Well, and it's funny, and again, I have certain
protein bars I can tolerate andsome I can't because of sugar
sugar alcohol different ways,whatever, but again people will
look at this and they'll be likeoh my God, there's tapioca
syrup, so it's got sugar.
Fuck, it's just like it's notgoing to kill, like you're not
(31:15):
eating raw sugar out of a baglike this is not gonna hurt you.
Speaker 3 (31:17):
and that's what I.
I try to find the best optionsas possible and it's like I
literally look at it sometimesand again, I don't tell people
to count the macros, but I wantto look at it and be like is it
as balanced as possible?
Yeah, what are the?
I because I know at least I canlook at the ratios of it, if
that makes sense.
How much protein are there?
A decent amount of carbs?
Is there five?
because it's the whole point issatiety is to keep you full yeah
(31:37):
because if it doesn't keep youfull and it doesn't satisfy you,
when the hell are you gonna?
Speaker 1 (31:41):
eat.
These people that we're talkingabout mostly are the ones who
are just getting into it andlearning a little bit, and now
they know everything.
It's like I can't eat it'smiddle, because the skin has
sugar and the sugar is gonnaturn to insulin and the insulin
is going to turn to fat and thenI'm going to shit water.
It's all bogus.
Speaker 2 (31:57):
I think that people just over-educate themselves and
they psych themselves out, theygo to Dr Google and they go
down to Google and they go downto Google and go for it.
Speaker 1 (32:05):
It's a puff.
It's basically a Rice Krispietreat.
It's a Rice Krispie treat whichI'm winning.
I'm one.
Okay so.
Speaker 2 (32:12):
Oh my god, that's really actually good.
It tastes like strawberry milk.
Speaker 3 (32:16):
They do a good job, which is why I'm serious.
Speaker 1 (32:21):
You might have to share that.
Hold on what's this one.
Speaker 3 (32:24):
So the main reason why I brought it is just as a
prop to talk about chewing,because that's the one thing
that we don't do enough.
Speaker 2 (32:30):
She brought props for eating them.
We're like fuck your props,we're going to eat your props.
Speaker 1 (32:34):
What flavor is that one Rice?
Speaker 3 (32:36):
Krispie Treat.
I think that's just oh regular.
That's a flavor of Rice KrispieTreat.
You want to try both.
They do a good job.
It's one that I like to keeparound because and let's be real
there's nothing wrong withhaving a treat.
Because I eat clean and healthyall the time.
But if I want something, I willkill a bag of chips and guac
(32:56):
and hummus.
Strawberry milk.
This is actually good and soevery once in a while, this is
like my thing, that it's like,oh my God, I don't have time, I
wasn't prepared, I'm like shovethat shit in my purse and get
out the door, but it works.
You got to have those thingsaround.
They are convenience foods thatare here in our life.
Utilize the ones that are goodfor you.
You can have perfect example.
(33:17):
This this, in my opinion, isnot an ultra-processed food.
It is a processed food.
Yeah.
Speaker 1 (33:27):
Can you?
Speaker 2 (33:27):
pronounce you can pronounce most of the things in
it.
Everything in here is natural,except for natural flavors
Exactly, which always makes mego whatever.
Whatever I mean it happens itcould be better.
But how do you feel about ameat stick?
Do you love a good meat stick?
I actually do.
Yep, love a good meat stick.
And there's countless.
Speaker 3 (33:43):
I do, I think, because it's a quick protein
source, fast Society ofultra-processed everything.
So how can you make your lifeless processed and still utilize
the convenience foods?
Because it's here to stay, it'snot going anywhere.
Speaker 1 (34:01):
I really thought you were going to go way off with
that meat stick question.
Speaker 2 (34:03):
I was trying to set her up for it.
Speaker 1 (34:04):
I know you from the day.
I don't understand how that's.
I always have a.
You know, I like the chomps.
Ones Chomps are my favorite.
Speaker 3 (34:10):
Chomps are my favorite, so I always have
chomps on me.
Speaker 2 (34:12):
Lineage does a really good job.
Speaker 1 (34:15):
I just tried those Epic Bar.
They have bison, there's somany Still not what I was
thinking he's still on.
Speaker 3 (34:20):
I'm trying not to.
Speaker 1 (34:20):
Dinner's dangling.
That's what I was all about.
Speaker 3 (34:22):
Now you're talking about dangling, and now we're
really going to get into it.
Speaker 2 (34:26):
That's all you had to say.
Speaker 1 (34:29):
Considered ultra processed dinner dangling show's
over saturated health fooddownhill real quick one thing.
I want to say is what aboutthis?
How about the?
Fact that, oh yeah, it's timeto stop playing, ladies, let's
get back to business so Ozempic,all these things, the new trend
(34:50):
now peptides, summer Ozempicseveryone's competing in the
summer ozempics now.
Speaker 3 (34:56):
What do you think about that?
The summer ozempics.
I'm going to get a lot of heatfor this and I'm fine with it.
This is a loaded statement.
I know there's two sides to it,we're going back to dangling
and loading here.
Hold on.
No, I have my feelings on it,so I want to hear yours.
(35:16):
I don't have a problem withpeptides and just like
everything, if it's doneproperly.
Yes, not overdosed, becauseit's not here's there are.
As I'm stuttering through this,she's like I don't want to get
banned, canceled.
For this I know right well andI've told countless clients this
and I have no problem talkingabout it.
Um, peptides aren't the problem, it's overusing them.
As always, it's abuse.
You can do a dose and I have noproblem talking about it.
Peptides aren't the problem,it's overusing them.
As always, it's abuse.
You can do a dose properly, andI'm just talking about GLP-1s.
(35:40):
And technically, peptides areand I've got a deep dive on the
knowledge on this Peptides arebeneficial.
I've done yes, I've done a deepdive on this.
I'm not certified in any of it,so this is truly, just straight
up, my opinion.
Peptides are nothing butbasically amino acid chains.
(36:00):
We have amino acids in our body, that's protein, that's all the
things we have.
Dlp1 that lives in our gut yeah, it slowly dies off as we age.
So does testosterone and allthese other things.
I look at it like if you'redoing peptides properly, because
there's healing peptides outthere that I firmly believe in.
I've tried them myself.
Now my brain just went blankBPC-157.
Sorry, I was like BC BP.
(36:22):
There's so many and people getreally confused by it, but
there's certain ones that I havefelt a really big impact and I
have seen a difference in myblood work.
Now, when it comes to glp1s, II immediately tell somebody I
call bullshit, unless they aredoing the all the other right
things.
If that's your only thingyou're doing, then you're not
(36:43):
allowed to do it under mypractice.
Speaker 2 (36:45):
I will not agree to you people are also going to
clinics that don't do blood workand are just giving it to them
and if you are a precursor forcertain cancers, you shouldn't
take it like people aren't doingthe actual work you have to do.
And if you are a precursor forcertain cancers, you shouldn't
take it like people aren't doingthe actual work you have to do.
As always, you have to be yourown advocate.
Speaker 3 (36:58):
Well, I lost so much weight and it's like, well,
that's great.
Now, and that's also the yinand yang of that, because I will
say and I will, you know I'll,if you lost weight and your
blood markers and everything gotbetter, I'm also going.
But now, can, can we nowinstill some of the habits,
cause you're gonna, you gottakeep that weight off and you've
(37:18):
got to now focus on now, sinceyou're not as hungry.
Now we can really implement thehealthy habits, because a lot of
it is starting to change.
So, as with anything, it's,it's about trying to find the
balance of it for people, and Idon't see it as a problem if
it's done properly.
It has to be dosed properly anddone properly.
(37:38):
You don't need to drive up 10milligrams every single week,
slow and low.
Do my eyes just like glaze overand get crazy there, just like
titrate, titrate.
It drives me crazy and it'slike why do you think you have
to go in every week just to upyour dose?
You don't, you don't?
Why don't you take a little bitand see how you feel and take
(38:01):
your time like anything else?
Speaker 1 (38:03):
I dabbled in it and I did the same thing.
I started and I had to go up mybody weight and stuff made me
go up and it wasn't working.
And then, all of a sudden, Iwent a little too much and it
had a reverse effect.
I was sick, I couldn't eatanything.
And honestly, quite honestly, Iwasn't losing shit for weight
because I kept doing what I wasdoing.
I didn't go in the program andthat's the thing.
Speaker 3 (38:22):
It's like you've got it, you can do it.
You can do anything properly,and I look at peptides as a tool
in the toolbox If you'reimplementing the right things
already.
Speaker 1 (38:32):
The blueprint has to be out.
You have to already.
Speaker 3 (38:34):
I call it the foundation.
If you don't have yourfoundation set, you'll
understand this, and so will you.
You cannot go to.
You cannot walk into a gym notknowing anything about holding.
Can you stand on one foot forlonger than 30 seconds, okay?
Can you hold a plank?
Do you know how to hold yourbody into a body weight squat?
You can't do that.
(38:55):
And then, all of a sudden,you're going to go into a gym
and try to lift 300 pounds.
No, it's the same thing.
Speaker 1 (39:00):
You're in trouble.
Speaker 3 (39:01):
You're going to hurt yourself, you're going to overdo
it and you're going to screwyourself up.
Take it slow.
It is supposed to be slow andlow and a journey and you're not
going to jump from that.
You're it's.
It's not supposed to be a jump,because that's again going back
to what we talked about in thebeginning.
Calm down, take it down a touch, try to enjoy the journey so
you're not stressing your bodyout and you can stick to things
(39:24):
consistently and get realresults in the long term so
takeaway, like the beastie boysaid, slow and low, that is the
tempo right what would you say?
Speaker 1 (39:34):
so on a takeaway from all this, there's a lot of
information again we get intothis world that we talked about.
It can be confusing, simplysaid.
First of all, where can peoplefind you?
How can they look at whatyou're doing?
You know any anything?
You want to plug theirnutritional stuff where you're
at, and what would you take awayfrom this?
What would you want them totake away, less confusing?
Speaker 3 (39:53):
right to the point, the best thing you can do is
start with water in the morningand chew your food, and can you
pronounce most of everythingthat you're eating?
Speaker 1 (40:03):
Talk about chewing food for one moment.
Yeah, what's the chewing foodthing?
I hear that a lot now, more sothan I ever have.
Speaker 3 (40:08):
So it's digestion.
Speaker 1 (40:10):
Okay.
Speaker 3 (40:10):
And if I joke and say this, I'm looking for, like see
, the size of Kristen's straw.
Speaker 1 (40:16):
Yep, that's Kristen's straw everybody.
Speaker 3 (40:17):
See the size of that Rice Krispies treat.
Speaker 2 (40:19):
Yep yes.
Speaker 3 (40:20):
That's literally like what we're doing to our body on
an everyday basis.
We're trying to shove that RiceKrispies treat in that straw
Now don't get me wrong.
Your intestines are a.
It's a muscle.
It can move, yeah, but we'renot giving our body, we're
stressing our body out more.
Oh boy, About not taking thetime to chew our food because we
I'm trying, I'm trying to stickto it, because my brain will go
(40:49):
off on a tangent and then I'llforget what I'm saying.
We don't chew our food, sowe're not assimilating our food
and we're not starting digestionthere.
And you're also.
I always use the term.
I say, you know, chomp, chompswallow, chomp, chomp swallow,
because we're not taking thetime to chew, so you're shoving
a piece of steak in your mouththat's that big and it's slow
and you're slowly and that'sfine.
But why are you?
Why don't you give your yourbody?
Be gentle, be kind.
(41:09):
Your body wants to heal and dowhat it's supposed to do.
Give it the tools.
Just slow down and chew yourfood.
Speaker 2 (41:16):
Okay, I have two questions, though, for the
people that listen to our show.
A lot of them, obviously, arein the industry, yeah, so I'm
going to shift it.
I have two questions on alcohol.
So two things.
One, what do you count alcoholas?
You count it as a carb?
Do you count it as?
When you're trying to actuallycount it, if someone is like
trying to track it, what do youcount it as?
Speaker 3 (41:36):
That's awesome.
That's a good question, becausein a way, I kind of count it as
a fat.
Okay, because even though it isa sugar in our body which is
technically a carb, if you'vegot a certain amount in your
body it's going to be stored asfat, which technically, can you
know?
That's the sugar that's storedas fat because it's like hey,
this is energy I'm going to uselater, so we're going to store
that Okay.
(41:56):
So it's technically a littlebit of both in my opinion, but I
would say a lot of times I callit more of a fat and most of
the time that makes people go oh, maybe I should drink less.
Speaker 2 (42:06):
Maybe that helps.
Speaker 3 (42:08):
Yeah, so in a way, it's like the positive well, the
manipulation of the brain andbeing like yes, it's technically
a carbohydrate, but at the sametime, I look at it like it's a
stored energy which is fat.
Speaker 2 (42:17):
So the other one is if, because most of us refuse,
like even when I was trainingheavy, I still drank, I still
drank.
Speaker 1 (42:25):
I still drank, but timing.
Speaker 2 (42:27):
So when you are drinking, is it better to drink
at the beginning of the day, theend of the day, before a meal,
after a meal?
What's the best when it comesto timing your alcohol during
the day?
Speaker 3 (42:39):
In a perfect world I would drink around 3 or 4
o'clock, yeah, because that wayyour body has time to metabolize
.
But at the same time, you knowwe all want that nightcap to
calm us down.
But that's actually one of theworst things you can do because
you don't want to end your nightin your body before you go to
(43:01):
bed with just technicallystraight-up sugar, because
that's kind of what it turns toin the body and you're giving
your body instead of allowingyour body to recover.
It's got to work harder to burnand store that Overnight, yeah.
And also I would say drink, Iwould say happy hour.
Speaker 2 (43:16):
So you open at 3.
3 o'clock.
Speaker 1 (43:18):
Happy hour 3 o'clock.
And to touch off on herquestions.
To piggyback off of her tequila, that's white Tequila.
Which Bresbosado Any.
Speaker 3 (43:30):
Honestly, just give me tequila.
Speaker 1 (43:33):
It's fine, yes, tequila it is.
Just give me tequila.
It's fine, yes, tequila it isTequila.
Speaker 2 (43:35):
Give me tequila.
Speaker 1 (43:36):
I love it.
That's my poison too.
Speaker 2 (43:37):
Tequila and potato vodka.
That's all I got.
Yeah, those are my two where Idon't feel as crappy.
Those are my good ones.
Speaker 3 (43:48):
Perimenopause took wine away from me, and it breaks
my heart, I get migra.
Speaker 2 (43:50):
Hey, I'm not mad at that, doesn't?
Speaker 3 (43:51):
make me mad at all.
Speaker 2 (43:53):
We'll sip tequila at 3 o'clock today.
Speaker 3 (43:54):
Tequila on the rocks, people are going to be like
that's all you're going to doand I'm like, oh yeah.
Speaker 1 (43:58):
So, chefing it, living it, living this lifestyle
, we have a lot of impact againamongst the purveyors and the
producers.
It's really hard for us to gethealthy foods, but it's not hard
for you to go find them.
It's hard for us to producethem at a restaurant level, At
most of the restaurant levels.
It's hard because we have toreally use a lot of fats, we
(44:21):
have to use a lot of butters,and people who don't understand
that it's just a process ofcooking for generations, for
years, centuries.
That's how food has been.
Speaker 3 (44:29):
Butter's delicious.
Speaker 1 (44:30):
Butter's delicious, but what I'm saying is, you know
, for me as a chef, it'sinspiring talking to you.
I do like to cook.
As you said earlier, myingredients that I use are all
just happen to be.
If you, if I lived on a dietand it was labeled, it would be
definitely mediterranean.
That's how I live my lifebeautiful, um.
I eat very clean, I eat veryhealthy and the way I cook is
(44:50):
also that right.
So when you're coming to mytype of restaurant or my
restaurant, you're going to geta better option of getting more.
Even if you get somethingthat's fattier, that you
shouldn't eat, it's still goingto be better than somewhere else
, because you're going to getthe best quality.
If you're going to go out andeat cheeses, eat a wet, more
soft cheese that's going to havemore liquid in it.
(45:11):
The more hard cheese is, themore liquid taken away, which is
you're left with the literalcholesterol and the fat.
So so use these little thingsand I'm always using these fresh
things to keep my food fresh,because if you're cooking
healthy and you're making foodhealthy, you're obviously going
to end up bringing a morehealthy product for the customer
and the food's going to bebetter because you're using the
(45:32):
actual ingredients oh yeah, sowe really appreciate you being
here, it's it's awesome, it'sand it's cool to deviate off of
our restaurant, restaurant,restaurant all the time and we
aretalking about food.
That's our goal is to talk topeople about food, restaurant
industry, hospitality, but, moreimportantly, just how you like
food, and there's a lot ofpeople out there who live
healthy.
They want, want to hear whatyou have to say.
(45:53):
So if you like what we'resaying here, just do us a favor,
hit, subscribe, give us somesupport, check her out.
Where can they find you?
Speaker 3 (45:59):
Instagram is probably best.
Speaker 1 (46:00):
You got a name on there.
Speaker 3 (46:01):
Jocelyn Level.
Lifestyle Level.
Speaker 2 (46:03):
Lifestyle.
Speaker 1 (46:03):
Okay, wonderful.
Well, thanks for being here.
Speaker 3 (46:06):
Do Keep going and going and going and going.
She's got a lot, so go to herpage.
Speaker 2 (46:12):
Great recipes, great ideas, so much great stuff.
Speaker 3 (46:15):
But yeah, no, I'm going to let you guys have any
further questions or anythingelse you want to dive into no
further questions.
Your Honor that doesn't talkabout you know.
Speaker 2 (46:23):
We're going to let you off the stand.
You're done being grilled forthe morning.
Speaker 1 (46:27):
That's right.
Speaker 2 (46:28):
Not under the spotlight anymore.
We love you, we appreciate you.
Speaker 1 (46:30):
Thank you for the hookup on the options as far as
my diet's concerned.
Yeah absolutely Probably in amonth you'll see my results.
I'll be happy about it.
I already feel good and I wishyou all the best day you can
have.
And ciao for now, ciao.
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