September 29, 2025 • 39 mins
Our relationship with food doesn't have to be this complicated. Nutritionist Kim Shapira, and author of "This Is What You're Really Hungry For," doesn't offer another set of food rules. Instead, she reveals why our relationship with food became so fraught in the first place.
Talking with Kim challenged everything I thought I knew about "healthy" eating. She explains how our bodies, with their 37 trillion constantly communicating cells, already know exactly what and how much we need to eat. The problem isn't our appetite or willpower; it's the mental noise that drowns out our natural hunger and fullness signals.
What struck me most was her rule: "eat what you love, as long as the food loves you back." It sounds simple, but it requires actually paying attention to how food makes us feel, which is something most of us rarely do when we're eating standing up, rushing between meetings, or scrolling our phones.
Whether you're tired of fighting with food, confused by contradictory nutrition advice, or just want to understand why eating can trigger both physical discomfort and emotional spirals, this conversation offers a different path forward. One that starts with trusting the wisdom your body already possesses.
Connect with Kim Shapira:
https://www.kimshapiramethod.com/
Kim Shapira on Instagram:
https://www.instagram.com/kimshapiramethod/
Link to Purchase her book: "This What You're Really Hungry For"
Link to her Masterclass
Connect with Sabrina:
https://www.instagram.com/Sabrina_Soto/
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
SPEAKER_00 (00:00):
Welcome to Redesigning Life.
I'm your host, Sabrina Soto, andthis is the space where we have
honest conversations aboutpersonal growth, mindset shifts,
and creating a life that feelstruly aligned.
In each episode, I'll talk toexperts in their field who share
their insights to help you stepinto your higher self.
Let's redesign your life fromthe inside out.
(00:22):
Welcome to another episode ofRedesigning Life.
This week I have Kim Shapira,who is my friend and also the
author of This Is What You'reReally Hungry For.
Kim, thank you for coming andhaving this chat because I have
so many questions for you.
I'm so happy to be here.
I just am so excited.
So for those of you listening,Kim and I went on a hike last
(00:44):
week, right?
Yes.
And we were talking about herbook and just her thoughts on
food and how it is in obviouslyevery day, it's part of our
everyday lives, but it's verycomplicated for a lot of people.
Um, your book is not anotherdiet book, which you say in the
book.
So, what do readers like bigballpark?
(01:06):
What are readers getting out ofyour book?
SPEAKER_01 (01:08):
I mean, they're finding peace in their
relationship with food.
I mean, the question to like,this is what you're really
hungry for, you know, peoplemight say, oh, donut or ice
cream, you know, they might makesome remark like that.
But the truth is every singleperson just wants peace in their
relationship with food.
And then that piece, the sideeffect of that is normal weight,
(01:31):
just a normal relationship withfood where it only takes up one
important place in your life.
SPEAKER_00 (01:37):
Okay.
I want to talk about thisbecause I have a friend who
talked, she's she said this.
She said that she lost weightwhen she just became less of
like no more fighting with food.
But how does that work in theworld of calorie in, calorie
out?
SPEAKER_01 (01:55):
Yeah.
Yeah.
I mean, oh gosh, it's like, it'ssuch a myth in believing that we
have to think calorie in,calorie out.
Like, I like to bring everybodyback just to their body, right?
Like, let's think about this forone second.
We have 37 trillion cells.
We have an entire universehappening inside of our body and
messages all day long.
(02:15):
I'm tired, I'm hungry, I have topee.
I mean, the idea that we know wehave to pee and none of us even
know where our bladder is, butwe can figure it out should be
kind of clue enough that weshould be able to figure out
what hunger is and how much weneed, right?
If there's a personalresponsibility that has to come
into place, but there's so muchnoise or the belief that it's
(02:36):
going to take willpower orrestriction to have success,
right?
But actually, your body thrivesin consistency.
It thrives in consistency,number one.
And number two, it likes thesame amount of food in weight
from one day to the next, whichis different than calories.
So if we were to take everythingwe ate and put it on a scale and
(02:56):
weigh our food, our body willdrive us to eat that same amount
in weight as we did the daybefore.
And what's really interesting isthat we do almost everything,
about 47% the way we did the daybefore.
SPEAKER_00 (03:11):
Wait, okay.
If you say consistency, so butI'm you're not supposed to eat
the same thing every day.
SPEAKER_01 (03:18):
Well, that's one thing.
And I didn't know you were goingthere.
That's one thing.
The other thing is, what if Ioverate yesterday, or what if I
underate?
Yeah, absolutely.
So this is again personalresponsibility.
Like let's say you and I didn'tgo to hiking and we ended up at
lunch and we both orderedchicken parmesan and broccoli
(03:38):
and a side salad.
The chef who has never seen usprepared something for us and
didn't know our size or ourappetite, and just assumed that
we needed that same serving.
SPEAKER_02 (03:52):
Right.
SPEAKER_01 (03:52):
That's like blows my mind.
Like, there's no way that youand I walked into that
restaurant in with like the samelevel of appetite.
No way.
SPEAKER_00 (04:01):
Right.
SPEAKER_01 (04:01):
But because of all the noise or because the food is
in front of us, like I'm moreinclined to eat it without
paying attention.
And right, it's also weird ifyou're like, Kim, I'm not
hungry, and I'm like, oh shoot,Sabrina, I'm starving.
Right.
Like, there's so much socialetiquette and people pleasing.
There's so much that goes into ameal.
Yes.
But what about hunger?
Like, why don't we talk abouthunger?
Why are we talking aboutcalories?
SPEAKER_00 (04:23):
Because we were we're told that calories in
calories in, calories out tostay at a healthy weight.
So if I'm eating the same thingevery day, going back to the
consistency, is it true?
Like, are you saying that weshould be eating the same thing
every day?
SPEAKER_01 (04:39):
I'm saying that you don't need to worry about it.
Like, did you wake up thismorning?
I know, I know, but that's justlike because you trained
yourself into that.
But like you did not wake upthis morning and think, oh my
God, I'm gonna have to pee sixtimes today, and I really need
to focus on where those toiletsare.
SPEAKER_00 (04:55):
Well, sometimes I do worry about toilets.
Sure, sure, sure.
I've been eating a lot of eggs,so I'm like, I can't have
another egg again.
So and what ended up happeningis I skipped.
I'm gonna tell you what happenedtoday because it goes into the
next question.
I'm I have this podcast withyou.
I had many Zoom calls.
I know that I have to eat beforewe get on this call.
I realized I don't really haveanything healthy.
(05:16):
I ended up eating, and I'mtelling you the truth, a
microwaved meal, followed by,and I think the rappers, no, I
threw it away, wrap uh chocolatecovered pretzels, like a good
big bag of them.
I now I have a stomachache.
I have I had a microwave, but Ithat's all I had time to do.
SPEAKER_01 (05:34):
But but I don't think you have a stomachache
because you ate something thatwas microwaved.
SPEAKER_00 (05:39):
And I don't have pretzels, I think.
SPEAKER_01 (05:42):
But I mean, that's gonna get us to like rule number
two.
So let's save that for a secondbecause um it's it's we're
trained to think the microwaveis bad.
And I have so many clients forlike, is it okay if I do a mail,
uh a food delivery system?
And I'm like, yes, that's likebasically having an assistant
preparing your food.
Oh my God, I love support.
(06:03):
Thank God you have your foodalready waiting for you in the
refrigerator.
You know what, you know, isgoing to be available.
What you don't know is howhungry you'll be in that meal.
And just because that portion isprepared doesn't mean that's
your portion.
SPEAKER_00 (06:15):
Right.
But what about the stuff that'sin it, like the sodium and the
seed oils and all the othergarbage?
Noise.
What do you mean?
SPEAKER_01 (06:22):
Noise.
Okay, we have 37 trillion cells,right?
And they know how to put ourbody into balance when we allow
it.
When we support our body, givingit everything it needs, when we
take care of it, it basicallykeeps our body in balance.
Like you don't tell your heartto beat, you don't tell your
lungs to breathe, you're nottelling your mind to think or
(06:43):
produce these thoughts.
Your body heals.
That's its job, right?
And so there are tons ofchemicals.
They're in our food, they're inour perfume, they're in our air,
they're in our food, they'reeverywhere.
They're everywhere, right?
We can't escape them.
But our body is so good atdetoxing them.
We don't have to do a detox, wedon't have to do a cleanse.
Our body just naturally does itwhen we allow it to happen.
(07:06):
The problem is, again, if we'reconsistently doing things that
are harmful to our body, thenour body gets used to it, and
that's where we start seeing abreakdown.
Okay.
But when we give our body foodsthat it feels good when it eats,
when it's having it, then thosechemicals, those noxious
chemicals, they don't stickaround.
(07:26):
And so they only stick aroundwhen our cells are sticky.
And so it gives it something tolatch on to.
But when we take deep breaths,when we do grounding work, when
we create nitric oxide in ourbody, this makes our cells
slippery.
And so these things don't sliparound.
They don't stick around becausethey slip out.
Does that make sense?
(07:47):
So there's a lot of confusion.
Like seed oils, like if I'mhaving pumpkin seed or sunflower
seed, and there's vitamin E andall the nutrients I'm getting
from the seeds, and then I'mpressing it and making an oil,
suddenly I'm hurting myself onlyif I'm sensitive to it.
SPEAKER_00 (08:05):
Okay.
So you oh my gosh, so manythings.
So you're saying, yes, it's okayif you if you for normally feed
yourself the fuel that's goodwhole foods, and you once in a
while want to eat a chemicallyrich.
It's everywhere, it'severywhere.
But but in you wouldn'tnecessarily sign up for a food
(08:26):
delivery service that's garbageall the time.
SPEAKER_01 (08:30):
Yeah.
And so like I wouldn't eventhink of things as garbage.
SPEAKER_00 (08:33):
Okay.
Like I like to I like to bedramatic, you know?
SPEAKER_01 (08:37):
Yeah, yeah, yeah.
And I I I can appreciate that.
I can.
But like I always think I'm inconversation with my three
daughters.
And so I would never tell themthey're eating garbage.
Right.
Because then they're gonna haveshame.
Right.
Or then they're gonna hide it.
And, you know, our thoughtsmatter.
And, you know, when we have anegative thought, we produce
(09:00):
cortisol.
And when we produce cortisol,our entire body is having like
1,400 different sensations thatoccur simultaneously that are
wrecking and wreaking havoc onour hormones.
And so I am, I would never labelfood as good, bad, healthy, or
unhealthy.
I would call it food.
And I would teach my children toeat when they're hungry and to
(09:23):
deal with emotions if their mindis telling them food is a good
idea and they're not hungry,then I would say, let's look at
that.
SPEAKER_00 (09:31):
Okay, this is gonna get us down another rabbit hole,
which is fine.
But wait, let me just pause onthat because then I'm gonna get
to rule two in your book.
But can you this whole thiswhole um fascination that you
have with food started becauseyou got sick as a child.
I mean, now you're anutritionist, but can you give
people sort of the reason whyyou started down this path?
SPEAKER_01 (09:54):
Yeah.
Oh gosh, do we have enough time?
Um I know.
Yes, we do.
Yeah.
So this is where I think theword health plays a huge role.
Okay.
So in 1986, I was 12 and I endedup having multiple
reconstructive surgeries.
And what ended up happening is Iwent to UCLA for six years.
Every Wednesday I would go toUCLA.
(10:15):
And this started when I was 12.
And there was a moment when Iwas in the car with my mom where
I was just crying.
And my sweet mom said to me,Don't cry, you know, as any mom
would.
And she said to me, Well, goshopping after your doctor
appointment.
And it was like that to me, gaveme such a better place to put my
(10:36):
mind than the pain and fear thatI had.
And so it just turned out thatevery time I went to the doctor,
I also went to Bullocks, whichwas in Westwood.
I love Bullocks.
Oh my God.
And so I would spend all thesetimes I would be at the doctor,
you know, the 45-minute wait andthen the exam and then the post
conversation.
(10:56):
My whole time, I the whole timeI was thinking about what I
would buy.
And so this planted like aserious shopping addiction for
me.
And why this is important comesin a little bit later in my
life.
But somewhere in high school, adoctor mentor of mine told me
that food could make a personsick or healthy.
And I was sick and I wanted tobe healthy.
And so learning that food had arole in my well-being changed my
(11:20):
whole life, right?
And I thought, I assumedeverybody was like me and wanted
to be healthy and that this wasgonna be easy.
I was gonna tell people exactlywhat to eat and exactly how to
do it, and then they were gonnaget healthy, which meant that
they weren't gonna have anymetabolic dysregulation, which
looked like overweight, highblood pressure, high blood
(11:42):
sugars, high cholesterol, lowbones, right?
I was gonna fix them throughfood.
And so I went to college, wentto grad school, studied human
metabolism and clinicalnutrition, and I opened a
private practice.
And my very first client was atherapist.
I was 27.
She was my age, like 50.
And I put her on a diet and shelost 30 pounds.
(12:03):
And I was like so proud ofmyself.
I'm like, I did exactly what Itried to do.
She got off all her medications,and then she told me she was
gonna gain the weight back.
So keep in mind she was in her50s.
I was not her first rodeo.
She had done every diet and beento every dietitian before me,
and she was a yo-yo dieter.
And I knew that, but I thought Ijust had a different touch,
(12:26):
right?
And so I said to her, why wouldyou gain the weight back?
And she said, Well, my husbandwants to be intimate with me all
the time.
And I thought, that's great,good for you.
And then she said, and I wasmolested as a child.
And it was in that moment whereI realized this is not about
food.
People don't eat food to behealthy.
(12:47):
This is, I don't like reallyunderstand the first thing about
what's going on inside ofpeople's bodies and their minds
and their relationship withfood.
And that took me down a road ofunderstanding, oh my God, my
clients eat the same way that Ishop.
And every emotion that I havethat tells me I need to go buy
something new is telling themthat food is good or bad, or
(13:12):
they have to have it, or theyshouldn't eat it.
And so I realized that we weresensationalizing food.
And what we think is about foodhas nothing to do with food.
SPEAKER_00 (13:23):
And here I am.
Okay.
And so what you're understandingis in some cases, the that
you're eating to give you afeeling, not necessarily to just
eat for fuel.
SPEAKER_01 (13:37):
Yeah.
So our rational mind knows thatfood is fuel.
We all know we have 37 trillioncells and we got to fuel them.
But the second we becomeirrational, we think food is fun
or joy or comfort,entertainment, or even the
enemy.
And so it's in that spacebetween the thought and the
action that I like to spend alot of time with my clients,
(13:59):
right?
Because we don't like to beuncomfortable.
And our mind doesn't let us staythere long because our mind's
job is to help us find pleasureor survive this moment in the
most pleasurable way.
And if in the past you ate orshocked, your hippocampus
reminds you, when you feel thisway, this is what you do.
(14:19):
And so I really needed to helptweak that in my clients for
sustainable results.
So I stopped talking about foodand I started talking about the
about hunger, about what'shappening inside our body and
why we're feeling and why we'reacting this way and what
metabolism really looks like.
SPEAKER_00 (14:37):
But then after you get through that sort of
process, what because it thenpeople want to know, okay, I'm
now thinking of food just asfuel.
What do I eat now?
Yeah.
SPEAKER_01 (14:51):
So that brings us to rule number two.
SPEAKER_00 (14:53):
Yes.
Okay.
So rule number two is eat whatyou love.
And I think that sounds verydangerous to some people because
I love sugar and chocolate.
I can't just eat that.
I need to eat protein and fiber.
So what does that mean?
Because I think I'm gonna callno way on that.
SPEAKER_01 (15:13):
Yeah.
And I think you can say no waybecause you didn't say it in
completion.
But let's let's go back to rulenumber one because we actually
didn't say it.
Rule number one, take yournormal portion, cut it in half,
wait 15 minutes to see if youneed more food.
So this is based on ghrelin andleptin, the hunger and satiety.
And this is where GLP reallycomes in because GLP is a
glucagon-like peptide, which weall have, but it gets like
(15:37):
unbalanced when we're ghrelinresistant or leptin-resistant
when we can't tell if we'rehungry or full, right?
But we can get to that later.
So, rule number two the rule isactually eat what you love,
comma, with the caveat, the foodhas to love you back.
And it really should sound likethis eat what you love as long
(15:57):
as the food loves you back.
When you're hungry, start withhalf and wait 15 minutes to see
if you need more.
So there is that fail-safe inthe pause because it takes 15
minutes to know if leptin isreading, you know, is sending a
signal to your brain sayingyou're actually satisfied.
That's how long it takes to getfrom your mouth to your stomach
to get that signal.
And so we can't really eateverything.
(16:19):
We we do eat fast, and then weend up overeating and we're
like, oh my God, 15 minuteslater, I'm so, so full.
But if we wait at the fifth athalf, what ends up happening is
we end up we're we find we'resatisfied.
And we don't actually need thesecond half for a couple hours.
So now we're regulating bloodsugar.
We've got this built-infail-safe, we're not overeating,
(16:41):
we're actually eating only whatwe need.
And then we're also recognizing,oh my God, those
chocolate-covered pretzels gaveme a stomachache and they also
made me feel tired.
And I don't like those feelings.
And so if I want to be healthy,I have to consider a different
kind of chocolate-coveredpretzel or look at the
ingredients to see why this foodisn't loving me back.
SPEAKER_02 (17:02):
Right.
SPEAKER_01 (17:03):
And I can also find an alternative that I love that
does love me back.
SPEAKER_00 (17:07):
Yeah, it's I I personally, my problem with food
is I eat way too fast.
Yeah.
I eat standing up and I eat fastjust to get it like get to the
next thing.
And that's probably why I have astomachache too.
I ate so fast that I didn't evenstop to think, is this enough?
SPEAKER_01 (17:25):
That's one, but also, you know, we're meant to
smell our food and people don'tdo this.
So, like, actually, digestionbegins like before we even put
it in our mouth.
And so, like you and I, we couldtalk about like lemons or
pickles, and what should happenis like our mouth salivates.
And so now that actually meanswe're ready to put something in
our mouth.
So people actually aren't takingthe time to get that saliva
(17:46):
first.
And so they're eating their foodwithout those enzymes.
And so that's first causingdigestive problems.
So just smell your food, beready to eat.
If you're not getting thoseenzymes, you're probably anxious
or moving too fast or not reallyready to eat.
So slow down.
And the second is people aren'teating properly.
Like we have teeth to chew ourfood because it's our first
(18:06):
source of mechanical breakdown.
We're supposed to chew our foodbetween 15 and 44 times per
bite.
Oh, never happening.
Never.
Right.
Okay, so in the reality, food isboring because we don't want to
keep it in our mouth for thatlong because we're like
emotionally rewarded in theanticipation, I get to put it in
my mouth.
(18:27):
So I can call myself a foodieall day long, but I don't really
want to spend time with it.
SPEAKER_00 (18:32):
Right.
SPEAKER_01 (18:33):
And so if we were gonna like if we actually
smelled our food, chewed ourfood longer, we would have less
digestive issues.
SPEAKER_00 (18:40):
Yeah, I don't do that.
And you know, it's funny, youwere talking about servings, and
I get like with thosechocolate-covered pretzels, it
was a pretty big bag, but when Iwas kind of done eating it, like
I looked and there were probablyfive more pretzels in there.
So I thought to myself, I mightas well finish the bag.
You know, what am I gonna dowith these five pretzels in my
(19:00):
cupboard?
SPEAKER_01 (19:00):
So I'm so wait, you haven't seen my quote, You're
not a trash can yet?
SPEAKER_00 (19:04):
No, I didn't see that one.
Yeah, but that makes sense to metoo.
A lot of people do that.
Okay, speaking of sugar, you didyour own sugar experiment.
Yeah.
So can you sort of tell us whatyou learned during that
experiment?
SPEAKER_01 (19:23):
So much, like so much.
So much, yeah.
Have you ever done it?
SPEAKER_00 (19:28):
I didn't eat sugar for two years.
SPEAKER_01 (19:31):
So you did do it.
SPEAKER_00 (19:32):
Yes, I didn't eat sugar for two years.
I actually, I don't know if youremember if you lived in the
area.
I had a store.
I owned a store because I was soobsessed with sugar-free living.
It was called Way to Live on inStudio City on Ventura and
Tunga.
SPEAKER_01 (19:45):
Oh, yeah.
SPEAKER_00 (19:46):
That was my grocery store.
I opened it with my best friend.
Um, but then it was during thatlike low carb phase.
So I didn't, I did know sugarfor two years.
It was so difficult.
I hardly ever went out to eat.
I I looked great and I feltgreat, but I was also eating a
lot of chemicals, like a lot ofyes, you were.
SPEAKER_01 (20:08):
Yes, yes, yeah, I would agree with that.
Yeah.
Um, and chemicals are one thingthat can make us sick long long
term if we don't have like agood variety of foods that heal
our gut or keep our gut intact.
Um, but in the short term, theycan cause a lot of GI distress,
like gas bloating, you know.
SPEAKER_00 (20:30):
I had all of those things.
SPEAKER_01 (20:32):
Yeah, yeah.
Um, okay.
So I it would let's see,Natasha, my youngest, was 16.
And so I was breastfeeding her.
And at that time, this soundsterrible, but I was trying to
keep weight on to breastfeed,right?
Because I was losing weightquickly.
Um, and it needed to keep weighton, is is the excuse or the
(20:52):
story that I tell myself, whichI was probably eating a roll of
Oreos a day and like some umchips of hoy.
So I was eating like at least aroll of Oreos and maybe like one
or two chocolate insurancebecause I'm a dietitian and
that's what we recommended whenwe worked in the hospital, these
insures.
And I was so tired.
And my girlfriend said to me,It's not because you have a
(21:15):
newborn or a year old baby orbecause you're breastfeeding,
it's because you're havingchocolate.
And I was like, that's annoyingand can't possibly be true.
And I'm never giving upchocolate because that's like
something I love more thananything.
But what was annoying is sheplanted a seed in me that I kind
of had to then like do a deepdive into.
And I figured out the only waythat I could do that deep dive
(21:38):
if I did it short term.
So I decided to do an experimentonly for five days because
longer than that would have beenheartbreaking.
I really felt like I was beingchoked at this idea that I was
losing something I loved.
So I set out for five days to dono sugar.
And what I discovered on day onewas that I had this need for
(22:01):
something that was like apulling.
And it wasn't like the cravingwasn't coming from my stomach.
It had nothing to do withhunger, but it was coming from
like my chest and my hands.
And it was like this likepulling situation.
And then on day two, it wasstill there.
And like I would have lookedunder a rock, I would have
(22:22):
looked under anything to justsatisfy this need, this pulling
I had.
And what I found was that what Itruly understood was that sugar,
when I did eat it, it's storedin the same place of your brain
where heroin gets stored, wherethe addiction center of your
brain.
And now I was having withdrawalsfrom not having it.
(22:43):
And that was a pulling.
And there's discomfort in that.
And when we are in discomfort,remember our mind says, oh no,
no, no, we don't want to haveany discomfort.
Let me try and figure out how tomake this more pleasurable for
you.
And so I just knew that I onlyhad like three more days.
So I stayed in it.
I was kind of bitchy and moody.
I didn't have the headaches oranything like that, but I was
(23:03):
like in the need for something.
And then day three, it kind ofdissipated.
Day four, I had nothing.
Day five, I stopped eventhinking about it.
And so there, because of that, Ijust like kept going.
I never even like needed it.
It was just like gone from my,from my like whole world.
I never thought about it.
Halloween came, and even wheneveryone around me was eating
(23:26):
it, I didn't want it.
Sure, it smelled good, but Ididn't care about it, which was
so weird.
And then um, honestly, like aPassover came.
So now it's like all the wayuntil like April of the
following year, and I justdidn't have it.
And I was standing around theisland talking to my mom, and I
popped a macaroon in my mouthand didn't think anything of it.
(23:48):
And the next day I was in thekitchen with that pulling, with
that same feeling, looking underevery rock for something that
was gonna satisfy.
And it dawned on me that, like,oh, I'm back in it.
And I was able to track it tothe macaroon the day before.
And so I just recognized this isnothing more than a thought and
a craving, and I'm gonna ignoreit and see what happens.
(24:10):
And then it went away and itwent on and on like that for
months and years, where it waslike, maybe I would have
something, and then the next dayI would have the thought and the
feeling that I needed it, but Iwould ignore it and I carried
on.
And so at this point, 16 yearslater, like I might have
something on Monday, but I maynot have something again for two
weeks, or I may have somethingon Wednesday, you know.
SPEAKER_00 (24:32):
I'm very you never have dessert.
SPEAKER_01 (24:35):
I mean, it depends on the day.
Like, I don't care in the Idon't need it in the way that
like I did need it in the past.
And like dessert afterbreakfast.
I'm not kidding.
SPEAKER_00 (24:47):
Yeah I do.
I have chocolate afterbreakfast.
SPEAKER_01 (24:50):
Yeah.
I mean, I I'm not opposed to it,and I don't think you should be
like there should be any badfeelings.
Like I what happened, I comefrom a place of like I just want
to feel well all the time.
And when I learned that it mademe tired, I didn't want to feel
tired.
And so I'm not in a positionwhere I ever want to feel put
myself in a position where I'mgonna feel sick.
(25:11):
So I just don't.
Like I think backward andforward all the time with food.
SPEAKER_00 (25:15):
Okay, tell me speaking of food, tell me like
what did you what do you eat ona normal day?
SPEAKER_01 (25:20):
I mean, I don't really have like every day is
normal.
Um, let's see.
I have cereal for breakfastevery morning.
SPEAKER_00 (25:27):
I saw that on Instagram.
SPEAKER_01 (25:29):
How'd you feel about that?
What are your thoughts?
SPEAKER_00 (25:32):
I mean, I don't like cereal.
How could you not like cereal?
You're not talking about likeFruit Loops.
SPEAKER_01 (25:39):
No, but actually last night my husband made me
order him Fruit Loops.
It was really funny.
SPEAKER_00 (25:43):
Nate loves Fruit Loops.
I'm like, that's sorry, I'mgonna say garbage, but yeah,
okay.
So what kind of cereal do youhave?
I love Cheerios.
I love Cheerios.
What?
Yeah, like honey nut Cheerios?
SPEAKER_01 (25:55):
No, just like Cheerios, yeah.
SPEAKER_00 (25:58):
Nothing.
They taste like cardboard.
SPEAKER_01 (26:00):
I love them.
Okay.
SPEAKER_00 (26:02):
You know what?
SPEAKER_01 (26:02):
I just think in the morning, like I'm hungry, but
I'm not like awake or I don'tlike that's what I like, you
know?
Okay, fine.
Cheerios with regular milk.
Oat milk.
Okay.
So it's all oats because theCheerios are oats too.
So um, sometimes I add shreddedwheat to them.
I love shredded wheat too.
I love cereal.
I love it.
It's ridiculous.
But I grew up with apple jacksand like fruit lumps.
(26:24):
Yeah.
Um, then I always try and makelike a big bowl for work.
So while I'm getting my kidslunch, now I'm only down to one
at home.
But like when I'm making food, Ialso make food for myself to
take to the office.
So I'll just take whatevervegetable I have in the house.
Like it could be radishes,carrots, bell pepper, spinach,
arugula, whatever it is, andI'll just put it in a bowl and
(26:45):
I'll snack on that throughoutthe day.
So just like I I have no problemsnacking on a spinach leaf like
a cracker.
SPEAKER_00 (26:51):
Okay.
SPEAKER_01 (26:52):
Sounds weird.
Um, then like this morning, Iactually had pretzels too.
I put I had cottage cheese.
I love cottage cheese andpretzels.
SPEAKER_00 (27:00):
Have you if anyone's listening?
I am um not I don't have the yumface on.
SPEAKER_01 (27:11):
That's so funny.
I don't understand cottagecheese and peaches.
I don't get that.
SPEAKER_00 (27:15):
I've actually never had cottage cheese in my life.
I'm 48 years old and I've nevertried it because I can't
understand why anybody wouldwant to eat it's so good.
SPEAKER_01 (27:25):
Okay, we're definitely gonna have to try it
the next time I see you.
SPEAKER_00 (27:28):
Please don't make me it's so and then for dinner.
I mean, no one listening to thisis like, oh yeah, this is what I
want to eat every day.
No one's and and they know andthey shouldn't.
SPEAKER_01 (27:37):
Yeah.
I 100% do not think that anybodyshould eat what I eat.
unknown (27:41):
Right.
SPEAKER_01 (27:42):
I think everybody should be in their own body.
Right.
unknown (27:45):
Right.
SPEAKER_00 (27:45):
And then that's that therein lies the problem with
all this diet culture ofeveryone's doing like I was
vegan for eight years.
I loved it.
I love the way I felt, butthat's not the case, that's not
the case for a lot of otherpeople.
Right.
Why is that?
Why is it just because of ourblood type?
Why is it that somebody couldeat something and it is fine?
Like Nate, my fiance, can eatwhatever he wants and he's fine.
(28:10):
Where I get, I'm way moresensitive.
So what what's the deal withthat?
SPEAKER_01 (28:15):
Yeah.
Okay.
Well, there's two points that Ineed to come up with.
First, I want to talk about guthealth.
And second, I want to actuallystart with this the story that I
told Sophia because my middlechild, somewhere during COVID, I
think she was like 13 at thetime, and out of nowhere, she
came up to me and she's like, Ithink I'm gonna be a vegetarian.
And every red flag went off inmy dietitian brain.
(28:36):
And I was like, how about youdon't label yourself and you be
anything you want, and some ofthe meals you have are
vegetarian and you just carryon.
And that was the end of theconversation, and I was so
grateful that it didn't turninto anything more because I
don't, I don't think that wehave to have labels around food.
I think it's more important tolike see how you feel in the
(28:57):
moment you're in and choosethat.
I mean, we're never the samehunger levels, and so we're not
all gonna like the same food,and we should have confidence in
the foods that we're liking,right?
Regardless if you're making aface that you don't like.
I mean, first of all, youhaven't tried cottage cheese and
no idea.
Rude.
It's super rude.
I am not offended.
SPEAKER_00 (29:17):
Even something I've never tried before.
SPEAKER_01 (29:20):
Totally.
But I am, yeah, it doesn't evenmatter.
So I mean, I actually went todinner the other night and we
had, and I wanted to go to thedeli at the Beverly Glen, and my
friend wanted us to go to sushi,and I'm like, okay, let's do
that.
And then we get there, and she'slike, What do you want to have?
And I'm like, Oh, I don't eatsushi.
She's like, What do you mean?
And I was like, I love coming tosushi, but I'm not sharing with
you.
I'm like, you know, what I likeat sushi.
(29:41):
I'm annoying.
SPEAKER_00 (29:42):
What do you eat at sushi?
SPEAKER_01 (29:44):
I love like big crab hand rolls with like jalapeno
and avocado.
I just don't do raw.
SPEAKER_00 (29:49):
Yeah, no, I get it.
But not for any reason, justbecause you don't like it.
Just because I don't like it.
SPEAKER_01 (29:53):
Yeah, yeah.
But it's funny.
So anyway, um, inflammation,like whether we're not sleeping.
Whether we're having hormonechanges, whether we're stressed
out, whether we've taken a lotof antibiotics in our life, we
all have different levels ofinflammation.
And like I think that we shouldbe careful how we label food.
Like blueberries are on everysuper food list.
People would call them healthy.
(30:14):
They give me diarrhea.
And right, because they make mesick.
I'm sensitive to an ingredientin a blueberry.
That's all that it is.
But what actually that means isthat something's wrong, or I
need to adjust something with mygut to help my gut get stronger.
And when, like when you thinkabout gut health, like we have
that our digestive tract insideour mouth all the way to our
(30:36):
anus, which is the width of atennis cord, and food should
travel down it one millimeter anhour, giving us hopefully a
24-hour transit time, right?
But if we're not smelling ourfood, if we're not chewing our
food, if we're stressed out, ifwe're taking antibiotics, if
we're not sleeping, what happensis our food kind of responds,
our body responds to food.
It creates an inflammatoryresponse.
(30:56):
And when that happens, it kindof damages the inner mucosal
layer, making it easy for foodthat is inside your digestive
tract to leak into yourbloodstream.
And this is where we end up withleaky gut and mood disorders and
eventually disease.
And so what we really need to dois keep our mucosa layer intact.
So what when you're sensitive tosomething and someone else
(31:19):
isn't, it's because you justneed to do a little work on
healing your gut.
And the way that you do that isby making sure you're eating a
variety of fruits andvegetables, ones that do not
make you sick and ones that youabsolutely love.
You need 25 grams of fiber everysingle day, and you can do it
from any way that you like it,again, from foods that don't
make you sick.
You need an omega-3, or I liketo go with like a flax seed or
(31:42):
chia seed or hemp seed because Ithink most people can tolerate
those.
Um, and you need to have avariety of whole grains and
fermented food.
And by incorporating these typesof foods every single day from
whichever way you want, willheal your gut.
So you won't be sensitive tofood.
And what about parasites too?
SPEAKER_00 (32:01):
Yeah, I mean, they they exist, but I think like
what are you actually but likeyou're saying don't okay, you
could eat all those things, yourgut is healthy, but what if,
like also I hear to make yourhealth or your gut healthy, you
should do parasite cleanses.
Is that necessary?
SPEAKER_01 (32:18):
No, because I think we have like an entire
microbiome system.
And you know, we have like eightor 10 pounds of like microbiome
in our body.
And like when we take anantibiotic or when we cleanse,
we actually don't ever replacethem.
SPEAKER_00 (32:31):
Oh, really?
SPEAKER_01 (32:33):
Yeah, yeah.
We we can take a probiotic andeat some fermented food and
fiber and and fruits andvegetables that will feed the
system that's already existing.
But it like a probiotic is kindof like a tourist going into a
hotel and it's there, it leavesa message and it moves on.
It doesn't stay around.
So once we kill off any part ofthe system, and the system's in
(32:53):
our, we have some in our mouth,in our stomach, in our vagina,
and in our anus.
And when we kill off any ofthem, we never get them back.
Yeah, I didn't know that.
Yeah.
And so, like if you take anantibiotic, you actually need to
be on a probiotic for threemonths post just to kind of give
those messages and and like bulkup, you know, the system that
(33:13):
you have.
Yeah.
SPEAKER_00 (33:15):
Wow.
Okay.
So if you're eating enoughfoods, all the whole grains, the
fibers, the omega-3s, and yourgut biome is fine, then you
should be able to tolerate mostany food.
Yeah, a hundred percent.
SPEAKER_01 (33:29):
But then again, you may not like all the foods.
SPEAKER_00 (33:31):
Right.
SPEAKER_01 (33:31):
Yeah.
I something that I would likesay is don't sensationalize
food.
Call food a banana.
Just think of it as a banana.
Because if I brought you abanana, you would like question
like why is Kim handing me abanana?
You would also put it on holdand then come back to it when
you felt safe or when you felthungry, right?
But you would know that it'sthere.
(33:52):
When we sensationalize food, wemight think, I don't know when
I'm gonna get this again.
I should eat it all.
Or I don't know, you know, ifI'll ever allow myself to eat
this, right?
So it's better just to like callall food food or banana and eat
it when you're hungry and stopwhen you're satisfied and have
it again if you like to.
SPEAKER_00 (34:11):
You this is oversimplified because it's so
comp food is so complicated, andit's complicated too because
it's you have to do it.
It's not like gambling ordrinking or any you have to eat
in order to survive, survive.
So it's just a very complicatedissue.
You have to come back on thepodcast.
I would love to.
(34:37):
One last thing about the gutbiome before you go.
So I had I had a nutritionist ornaturopathic doctor, sorry, on
the show who was telling me wewere talking about food and food
being, you know, could bemedicine.
And they were saying the gutbiome that you shouldn't eat uh
salads.
Is you believe that as well?
SPEAKER_01 (34:57):
I I don't believe it as well, but I do believe that
everybody should do a foodsensitivity test and should see
what foods they're sensitive to.
SPEAKER_00 (35:04):
Okay, but eating eating um like raw vegetables
and having your body have tobreak those down isn't
necessarily bad for you.
SPEAKER_01 (35:11):
No, and in fact, it's I think it's good for you.
SPEAKER_00 (35:13):
It first of all gives yourone confused, Kim.
Do you see why everyone'sconfused?
SPEAKER_01 (35:17):
Yeah, I do.
And I I think that's terrible.
I'm that makes me feel so sad.
I mean, you know, if you'retalking to an Ayurvedic
naturopath or somebody who'sreally dealing with like
different energy types, I I justthink, no, I I I mean, I think
there are times for sure thatmaybe you should cook your
(35:39):
vegetables and sometimes youshould have them raw.
Um, but I think you need to meetyour body where it's at and know
that it's always changing andthat your body's really, really
good at putting you back inbalance.
SPEAKER_00 (35:50):
I have for people who are not watching this and
just I have my hands on my headbecause I really do have such
compassion for people who haveissues around food.
I mean, I have my own issues ofjust mostly like rushing the
process and also since I love Iromanticize food.
I love like a meal and let's gettogether for a meal.
(36:11):
But I don't, it's not anythinglike I struggle with.
And I have such compassion forpeople who do struggle with it
because it it not only iseverywhere and it's necessary,
but there's so muchcontradictory information
everywhere.
SPEAKER_01 (36:24):
Yeah.
I mean, I I think people shouldromanticize food.
I think, but people should alsolove themselves more than the
food.
And like I think one of thethings I hear you say that
you're actually not saying isthat when you are having a plan,
when you're gonna show up withyour friends around this meal,
you're actually showing uphungry to eat this meal and
you're not in fear of what thismeal is gonna do to you.
(36:47):
Right.
And so I think that we just needto take a deep breath.
We need to trust ourselves alittle more.
And yeah, we do get in our wayin a lot of ways.
SPEAKER_00 (36:58):
Amen.
Kim, thank you so much.
Okay, before we leave, can youtalk about your masterclass?
SPEAKER_01 (37:03):
Yes, this is like such a great place for people to
go and just do the work on theirown at their own pace and also
join a Facebook group if theyhave any questions.
But like this really helps themget in touch with their body and
their relationship with food anddo the practice because after
all, we can't we can't worryabout being perfect.
We have to just be on the roadof practice and getting back and
(37:26):
working on resilience, gettingback as fast as we can when we
like lose track.
And sometimes life gets in theway and it's really easy to lose
track and to recognize you haveeverything you need inside of
you.
SPEAKER_00 (37:37):
So who's the ideal participant for your participant
for your masterclass, would yousay?
SPEAKER_01 (37:42):
Anybody who has ever struggled in their relationship
with food, anybody who is yo-yodieted, everybody who's on a GLP
one needs to work on theirrelationship with food, every
single one.
SPEAKER_00 (37:54):
And what do they get in if they join?
SPEAKER_01 (37:58):
They get seven modules, um, a workbook and a
private Facebook group, which Igo on every single day and
interact with everybody.
Um, and so it's a community ofpeople that are working through
their relationship with food.
And, you know, we're reallycelebrating the small wins
because somebody who has astomach ache every day, who no
longer has stomach aches,somebody who wasn't sleeping,
(38:18):
who is sleeping, somebody who isdehydrated, who's now
understanding how water makesthem feel, or learning that food
isn't the enemy.
I mean, what a gift that is.
SPEAKER_00 (38:29):
Thank you.
So if you're listening andyou're driving, don't worry.
If once you stop driving, I willhave all of Kim's information,
the link to the masterclass, herlink to her Instagram, and um
how to get in touch with Kim.
Kim, you have to come backbecause I'm I still I have like
a list of questions I wrote downand I probably went through half
of them.
(38:50):
So I can't wait.
Let's do it.
I'll just show up at your houseand we'll do it there.
Yeah, this is part one.
Part one.
Thanks, Kim.
Thank you.
Welcome to Redesigning Life.
I'm your host, Sabrina Soto, andthis is the space where we have
honest conversations aboutpersonal growth, mindset shifts,
and creating a life that feelstruly aligned.
In each episode, I'll talk toexperts in their field who share
their insights to help you stepinto your higher self.
Let's redesign your life fromthe inside out.
(00:22):
Welcome to another episode ofRedesigning Life.
This week I have Kim Shapira,who is my friend and also the
author of This Is What You'reReally Hungry For.
Kim, thank you for coming andhaving this chat because I have
so many questions for you.
I'm so happy to be here.
I just am so excited.
So for those of you listening,Kim and I went on a hike last
(00:44):
week, right?
Yes.
And we were talking about herbook and just her thoughts on
food and how it is in obviouslyevery day, it's part of our
everyday lives, but it's verycomplicated for a lot of people.
Um, your book is not anotherdiet book, which you say in the
book.
So, what do readers like bigballpark?
(01:06):
What are readers getting out ofyour book?
SPEAKER_01 (01:08):
I mean, they're finding peace in their
relationship with food.
I mean, the question to like,this is what you're really
hungry for, you know, peoplemight say, oh, donut or ice
cream, you know, they might makesome remark like that.
But the truth is every singleperson just wants peace in their
relationship with food.
And then that piece, the sideeffect of that is normal weight,
(01:31):
just a normal relationship withfood where it only takes up one
important place in your life.
SPEAKER_00 (01:37):
Okay.
I want to talk about thisbecause I have a friend who
talked, she's she said this.
She said that she lost weightwhen she just became less of
like no more fighting with food.
But how does that work in theworld of calorie in, calorie
out?
SPEAKER_01 (01:55):
Yeah.
Yeah.
I mean, oh gosh, it's like, it'ssuch a myth in believing that we
have to think calorie in,calorie out.
Like, I like to bring everybodyback just to their body, right?
Like, let's think about this forone second.
We have 37 trillion cells.
We have an entire universehappening inside of our body and
messages all day long.
(02:15):
I'm tired, I'm hungry, I have topee.
I mean, the idea that we know wehave to pee and none of us even
know where our bladder is, butwe can figure it out should be
kind of clue enough that weshould be able to figure out
what hunger is and how much weneed, right?
If there's a personalresponsibility that has to come
into place, but there's so muchnoise or the belief that it's
(02:36):
going to take willpower orrestriction to have success,
right?
But actually, your body thrivesin consistency.
It thrives in consistency,number one.
And number two, it likes thesame amount of food in weight
from one day to the next, whichis different than calories.
So if we were to take everythingwe ate and put it on a scale and
(02:56):
weigh our food, our body willdrive us to eat that same amount
in weight as we did the daybefore.
And what's really interesting isthat we do almost everything,
about 47% the way we did the daybefore.
SPEAKER_00 (03:11):
Wait, okay.
If you say consistency, so butI'm you're not supposed to eat
the same thing every day.
SPEAKER_01 (03:18):
Well, that's one thing.
And I didn't know you were goingthere.
That's one thing.
The other thing is, what if Ioverate yesterday, or what if I
underate?
Yeah, absolutely.
So this is again personalresponsibility.
Like let's say you and I didn'tgo to hiking and we ended up at
lunch and we both orderedchicken parmesan and broccoli
(03:38):
and a side salad.
The chef who has never seen usprepared something for us and
didn't know our size or ourappetite, and just assumed that
we needed that same serving.
SPEAKER_02 (03:52):
Right.
SPEAKER_01 (03:52):
That's like blows my mind.
Like, there's no way that youand I walked into that
restaurant in with like the samelevel of appetite.
No way.
SPEAKER_00 (04:01):
Right.
SPEAKER_01 (04:01):
But because of all the noise or because the food is
in front of us, like I'm moreinclined to eat it without
paying attention.
And right, it's also weird ifyou're like, Kim, I'm not
hungry, and I'm like, oh shoot,Sabrina, I'm starving.
Right.
Like, there's so much socialetiquette and people pleasing.
There's so much that goes into ameal.
Yes.
But what about hunger?
Like, why don't we talk abouthunger?
Why are we talking aboutcalories?
SPEAKER_00 (04:23):
Because we were we're told that calories in
calories in, calories out tostay at a healthy weight.
So if I'm eating the same thingevery day, going back to the
consistency, is it true?
Like, are you saying that weshould be eating the same thing
every day?
SPEAKER_01 (04:39):
I'm saying that you don't need to worry about it.
Like, did you wake up thismorning?
I know, I know, but that's justlike because you trained
yourself into that.
But like you did not wake upthis morning and think, oh my
God, I'm gonna have to pee sixtimes today, and I really need
to focus on where those toiletsare.
SPEAKER_00 (04:55):
Well, sometimes I do worry about toilets.
Sure, sure, sure.
I've been eating a lot of eggs,so I'm like, I can't have
another egg again.
So and what ended up happeningis I skipped.
I'm gonna tell you what happenedtoday because it goes into the
next question.
I'm I have this podcast withyou.
I had many Zoom calls.
I know that I have to eat beforewe get on this call.
I realized I don't really haveanything healthy.
(05:16):
I ended up eating, and I'mtelling you the truth, a
microwaved meal, followed by,and I think the rappers, no, I
threw it away, wrap uh chocolatecovered pretzels, like a good
big bag of them.
I now I have a stomachache.
I have I had a microwave, but Ithat's all I had time to do.
SPEAKER_01 (05:34):
But but I don't think you have a stomachache
because you ate something thatwas microwaved.
SPEAKER_00 (05:39):
And I don't have pretzels, I think.
SPEAKER_01 (05:42):
But I mean, that's gonna get us to like rule number
two.
So let's save that for a secondbecause um it's it's we're
trained to think the microwaveis bad.
And I have so many clients forlike, is it okay if I do a mail,
uh a food delivery system?
And I'm like, yes, that's likebasically having an assistant
preparing your food.
Oh my God, I love support.
(06:03):
Thank God you have your foodalready waiting for you in the
refrigerator.
You know what, you know, isgoing to be available.
What you don't know is howhungry you'll be in that meal.
And just because that portion isprepared doesn't mean that's
your portion.
SPEAKER_00 (06:15):
Right.
But what about the stuff that'sin it, like the sodium and the
seed oils and all the othergarbage?
Noise.
What do you mean?
SPEAKER_01 (06:22):
Noise.
Okay, we have 37 trillion cells,right?
And they know how to put ourbody into balance when we allow
it.
When we support our body, givingit everything it needs, when we
take care of it, it basicallykeeps our body in balance.
Like you don't tell your heartto beat, you don't tell your
lungs to breathe, you're nottelling your mind to think or
(06:43):
produce these thoughts.
Your body heals.
That's its job, right?
And so there are tons ofchemicals.
They're in our food, they're inour perfume, they're in our air,
they're in our food, they'reeverywhere.
They're everywhere, right?
We can't escape them.
But our body is so good atdetoxing them.
We don't have to do a detox, wedon't have to do a cleanse.
Our body just naturally does itwhen we allow it to happen.
(07:06):
The problem is, again, if we'reconsistently doing things that
are harmful to our body, thenour body gets used to it, and
that's where we start seeing abreakdown.
Okay.
But when we give our body foodsthat it feels good when it eats,
when it's having it, then thosechemicals, those noxious
chemicals, they don't stickaround.
(07:26):
And so they only stick aroundwhen our cells are sticky.
And so it gives it something tolatch on to.
But when we take deep breaths,when we do grounding work, when
we create nitric oxide in ourbody, this makes our cells
slippery.
And so these things don't sliparound.
They don't stick around becausethey slip out.
Does that make sense?
(07:47):
So there's a lot of confusion.
Like seed oils, like if I'mhaving pumpkin seed or sunflower
seed, and there's vitamin E andall the nutrients I'm getting
from the seeds, and then I'mpressing it and making an oil,
suddenly I'm hurting myself onlyif I'm sensitive to it.
SPEAKER_00 (08:05):
Okay.
So you oh my gosh, so manythings.
So you're saying, yes, it's okayif you if you for normally feed
yourself the fuel that's goodwhole foods, and you once in a
while want to eat a chemicallyrich.
It's everywhere, it'severywhere.
But but in you wouldn'tnecessarily sign up for a food
(08:26):
delivery service that's garbageall the time.
SPEAKER_01 (08:30):
Yeah.
And so like I wouldn't eventhink of things as garbage.
SPEAKER_00 (08:33):
Okay.
Like I like to I like to bedramatic, you know?
SPEAKER_01 (08:37):
Yeah, yeah, yeah.
And I I I can appreciate that.
I can.
But like I always think I'm inconversation with my three
daughters.
And so I would never tell themthey're eating garbage.
Right.
Because then they're gonna haveshame.
Right.
Or then they're gonna hide it.
And, you know, our thoughtsmatter.
And, you know, when we have anegative thought, we produce
(09:00):
cortisol.
And when we produce cortisol,our entire body is having like
1,400 different sensations thatoccur simultaneously that are
wrecking and wreaking havoc onour hormones.
And so I am, I would never labelfood as good, bad, healthy, or
unhealthy.
I would call it food.
And I would teach my children toeat when they're hungry and to
(09:23):
deal with emotions if their mindis telling them food is a good
idea and they're not hungry,then I would say, let's look at
that.
SPEAKER_00 (09:31):
Okay, this is gonna get us down another rabbit hole,
which is fine.
But wait, let me just pause onthat because then I'm gonna get
to rule two in your book.
But can you this whole thiswhole um fascination that you
have with food started becauseyou got sick as a child.
I mean, now you're anutritionist, but can you give
people sort of the reason whyyou started down this path?
SPEAKER_01 (09:54):
Yeah.
Oh gosh, do we have enough time?
Um I know.
Yes, we do.
Yeah.
So this is where I think theword health plays a huge role.
Okay.
So in 1986, I was 12 and I endedup having multiple
reconstructive surgeries.
And what ended up happening is Iwent to UCLA for six years.
Every Wednesday I would go toUCLA.
(10:15):
And this started when I was 12.
And there was a moment when Iwas in the car with my mom where
I was just crying.
And my sweet mom said to me,Don't cry, you know, as any mom
would.
And she said to me, Well, goshopping after your doctor
appointment.
And it was like that to me, gaveme such a better place to put my
(10:36):
mind than the pain and fear thatI had.
And so it just turned out thatevery time I went to the doctor,
I also went to Bullocks, whichwas in Westwood.
I love Bullocks.
Oh my God.
And so I would spend all thesetimes I would be at the doctor,
you know, the 45-minute wait andthen the exam and then the post
conversation.
(10:56):
My whole time, I the whole timeI was thinking about what I
would buy.
And so this planted like aserious shopping addiction for
me.
And why this is important comesin a little bit later in my
life.
But somewhere in high school, adoctor mentor of mine told me
that food could make a personsick or healthy.
And I was sick and I wanted tobe healthy.
And so learning that food had arole in my well-being changed my
(11:20):
whole life, right?
And I thought, I assumedeverybody was like me and wanted
to be healthy and that this wasgonna be easy.
I was gonna tell people exactlywhat to eat and exactly how to
do it, and then they were gonnaget healthy, which meant that
they weren't gonna have anymetabolic dysregulation, which
looked like overweight, highblood pressure, high blood
(11:42):
sugars, high cholesterol, lowbones, right?
I was gonna fix them throughfood.
And so I went to college, wentto grad school, studied human
metabolism and clinicalnutrition, and I opened a
private practice.
And my very first client was atherapist.
I was 27.
She was my age, like 50.
And I put her on a diet and shelost 30 pounds.
(12:03):
And I was like so proud ofmyself.
I'm like, I did exactly what Itried to do.
She got off all her medications,and then she told me she was
gonna gain the weight back.
So keep in mind she was in her50s.
I was not her first rodeo.
She had done every diet and beento every dietitian before me,
and she was a yo-yo dieter.
And I knew that, but I thought Ijust had a different touch,
(12:26):
right?
And so I said to her, why wouldyou gain the weight back?
And she said, Well, my husbandwants to be intimate with me all
the time.
And I thought, that's great,good for you.
And then she said, and I wasmolested as a child.
And it was in that moment whereI realized this is not about
food.
People don't eat food to behealthy.
(12:47):
This is, I don't like reallyunderstand the first thing about
what's going on inside ofpeople's bodies and their minds
and their relationship withfood.
And that took me down a road ofunderstanding, oh my God, my
clients eat the same way that Ishop.
And every emotion that I havethat tells me I need to go buy
something new is telling themthat food is good or bad, or
(13:12):
they have to have it, or theyshouldn't eat it.
And so I realized that we weresensationalizing food.
And what we think is about foodhas nothing to do with food.
SPEAKER_00 (13:23):
And here I am.
Okay.
And so what you're understandingis in some cases, the that
you're eating to give you afeeling, not necessarily to just
eat for fuel.
SPEAKER_01 (13:37):
Yeah.
So our rational mind knows thatfood is fuel.
We all know we have 37 trillioncells and we got to fuel them.
But the second we becomeirrational, we think food is fun
or joy or comfort,entertainment, or even the
enemy.
And so it's in that spacebetween the thought and the
action that I like to spend alot of time with my clients,
(13:59):
right?
Because we don't like to beuncomfortable.
And our mind doesn't let us staythere long because our mind's
job is to help us find pleasureor survive this moment in the
most pleasurable way.
And if in the past you ate orshocked, your hippocampus
reminds you, when you feel thisway, this is what you do.
(14:19):
And so I really needed to helptweak that in my clients for
sustainable results.
So I stopped talking about foodand I started talking about the
about hunger, about what'shappening inside our body and
why we're feeling and why we'reacting this way and what
metabolism really looks like.
SPEAKER_00 (14:37):
But then after you get through that sort of
process, what because it thenpeople want to know, okay, I'm
now thinking of food just asfuel.
What do I eat now?
Yeah.
SPEAKER_01 (14:51):
So that brings us to rule number two.
SPEAKER_00 (14:53):
Yes.
Okay.
So rule number two is eat whatyou love.
And I think that sounds verydangerous to some people because
I love sugar and chocolate.
I can't just eat that.
I need to eat protein and fiber.
So what does that mean?
Because I think I'm gonna callno way on that.
SPEAKER_01 (15:13):
Yeah.
And I think you can say no waybecause you didn't say it in
completion.
But let's let's go back to rulenumber one because we actually
didn't say it.
Rule number one, take yournormal portion, cut it in half,
wait 15 minutes to see if youneed more food.
So this is based on ghrelin andleptin, the hunger and satiety.
And this is where GLP reallycomes in because GLP is a
glucagon-like peptide, which weall have, but it gets like
(15:37):
unbalanced when we're ghrelinresistant or leptin-resistant
when we can't tell if we'rehungry or full, right?
But we can get to that later.
So, rule number two the rule isactually eat what you love,
comma, with the caveat, the foodhas to love you back.
And it really should sound likethis eat what you love as long
(15:57):
as the food loves you back.
When you're hungry, start withhalf and wait 15 minutes to see
if you need more.
So there is that fail-safe inthe pause because it takes 15
minutes to know if leptin isreading, you know, is sending a
signal to your brain sayingyou're actually satisfied.
That's how long it takes to getfrom your mouth to your stomach
to get that signal.
And so we can't really eateverything.
(16:19):
We we do eat fast, and then weend up overeating and we're
like, oh my God, 15 minuteslater, I'm so, so full.
But if we wait at the fifth athalf, what ends up happening is
we end up we're we find we'resatisfied.
And we don't actually need thesecond half for a couple hours.
So now we're regulating bloodsugar.
We've got this built-infail-safe, we're not overeating,
(16:41):
we're actually eating only whatwe need.
And then we're also recognizing,oh my God, those
chocolate-covered pretzels gaveme a stomachache and they also
made me feel tired.
And I don't like those feelings.
And so if I want to be healthy,I have to consider a different
kind of chocolate-coveredpretzel or look at the
ingredients to see why this foodisn't loving me back.
SPEAKER_02 (17:02):
Right.
SPEAKER_01 (17:03):
And I can also find an alternative that I love that
does love me back.
SPEAKER_00 (17:07):
Yeah, it's I I personally, my problem with food
is I eat way too fast.
Yeah.
I eat standing up and I eat fastjust to get it like get to the
next thing.
And that's probably why I have astomachache too.
I ate so fast that I didn't evenstop to think, is this enough?
SPEAKER_01 (17:25):
That's one, but also, you know, we're meant to
smell our food and people don'tdo this.
So, like, actually, digestionbegins like before we even put
it in our mouth.
And so, like you and I, we couldtalk about like lemons or
pickles, and what should happenis like our mouth salivates.
And so now that actually meanswe're ready to put something in
our mouth.
So people actually aren't takingthe time to get that saliva
(17:46):
first.
And so they're eating their foodwithout those enzymes.
And so that's first causingdigestive problems.
So just smell your food, beready to eat.
If you're not getting thoseenzymes, you're probably anxious
or moving too fast or not reallyready to eat.
So slow down.
And the second is people aren'teating properly.
Like we have teeth to chew ourfood because it's our first
(18:06):
source of mechanical breakdown.
We're supposed to chew our foodbetween 15 and 44 times per
bite.
Oh, never happening.
Never.
Right.
Okay, so in the reality, food isboring because we don't want to
keep it in our mouth for thatlong because we're like
emotionally rewarded in theanticipation, I get to put it in
my mouth.
(18:27):
So I can call myself a foodieall day long, but I don't really
want to spend time with it.
SPEAKER_00 (18:32):
Right.
SPEAKER_01 (18:33):
And so if we were gonna like if we actually
smelled our food, chewed ourfood longer, we would have less
digestive issues.
SPEAKER_00 (18:40):
Yeah, I don't do that.
And you know, it's funny, youwere talking about servings, and
I get like with thosechocolate-covered pretzels, it
was a pretty big bag, but when Iwas kind of done eating it, like
I looked and there were probablyfive more pretzels in there.
So I thought to myself, I mightas well finish the bag.
You know, what am I gonna dowith these five pretzels in my
(19:00):
cupboard?
SPEAKER_01 (19:00):
So I'm so wait, you haven't seen my quote, You're
not a trash can yet?
SPEAKER_00 (19:04):
No, I didn't see that one.
Yeah, but that makes sense to metoo.
A lot of people do that.
Okay, speaking of sugar, you didyour own sugar experiment.
Yeah.
So can you sort of tell us whatyou learned during that
experiment?
SPEAKER_01 (19:23):
So much, like so much.
So much, yeah.
Have you ever done it?
SPEAKER_00 (19:28):
I didn't eat sugar for two years.
SPEAKER_01 (19:31):
So you did do it.
SPEAKER_00 (19:32):
Yes, I didn't eat sugar for two years.
I actually, I don't know if youremember if you lived in the
area.
I had a store.
I owned a store because I was soobsessed with sugar-free living.
It was called Way to Live on inStudio City on Ventura and
Tunga.
SPEAKER_01 (19:45):
Oh, yeah.
SPEAKER_00 (19:46):
That was my grocery store.
I opened it with my best friend.
Um, but then it was during thatlike low carb phase.
So I didn't, I did know sugarfor two years.
It was so difficult.
I hardly ever went out to eat.
I I looked great and I feltgreat, but I was also eating a
lot of chemicals, like a lot ofyes, you were.
SPEAKER_01 (20:08):
Yes, yes, yeah, I would agree with that.
Yeah.
Um, and chemicals are one thingthat can make us sick long long
term if we don't have like agood variety of foods that heal
our gut or keep our gut intact.
Um, but in the short term, theycan cause a lot of GI distress,
like gas bloating, you know.
SPEAKER_00 (20:30):
I had all of those things.
SPEAKER_01 (20:32):
Yeah, yeah.
Um, okay.
So I it would let's see,Natasha, my youngest, was 16.
And so I was breastfeeding her.
And at that time, this soundsterrible, but I was trying to
keep weight on to breastfeed,right?
Because I was losing weightquickly.
Um, and it needed to keep weighton, is is the excuse or the
(20:52):
story that I tell myself, whichI was probably eating a roll of
Oreos a day and like some umchips of hoy.
So I was eating like at least aroll of Oreos and maybe like one
or two chocolate insurancebecause I'm a dietitian and
that's what we recommended whenwe worked in the hospital, these
insures.
And I was so tired.
And my girlfriend said to me,It's not because you have a
(21:15):
newborn or a year old baby orbecause you're breastfeeding,
it's because you're havingchocolate.
And I was like, that's annoyingand can't possibly be true.
And I'm never giving upchocolate because that's like
something I love more thananything.
But what was annoying is sheplanted a seed in me that I kind
of had to then like do a deepdive into.
And I figured out the only waythat I could do that deep dive
(21:38):
if I did it short term.
So I decided to do an experimentonly for five days because
longer than that would have beenheartbreaking.
I really felt like I was beingchoked at this idea that I was
losing something I loved.
So I set out for five days to dono sugar.
And what I discovered on day onewas that I had this need for
(22:01):
something that was like apulling.
And it wasn't like the cravingwasn't coming from my stomach.
It had nothing to do withhunger, but it was coming from
like my chest and my hands.
And it was like this likepulling situation.
And then on day two, it wasstill there.
And like I would have lookedunder a rock, I would have
(22:22):
looked under anything to justsatisfy this need, this pulling
I had.
And what I found was that what Itruly understood was that sugar,
when I did eat it, it's storedin the same place of your brain
where heroin gets stored, wherethe addiction center of your
brain.
And now I was having withdrawalsfrom not having it.
(22:43):
And that was a pulling.
And there's discomfort in that.
And when we are in discomfort,remember our mind says, oh no,
no, no, we don't want to haveany discomfort.
Let me try and figure out how tomake this more pleasurable for
you.
And so I just knew that I onlyhad like three more days.
So I stayed in it.
I was kind of bitchy and moody.
I didn't have the headaches oranything like that, but I was
(23:03):
like in the need for something.
And then day three, it kind ofdissipated.
Day four, I had nothing.
Day five, I stopped eventhinking about it.
And so there, because of that, Ijust like kept going.
I never even like needed it.
It was just like gone from my,from my like whole world.
I never thought about it.
Halloween came, and even wheneveryone around me was eating
(23:26):
it, I didn't want it.
Sure, it smelled good, but Ididn't care about it, which was
so weird.
And then um, honestly, like aPassover came.
So now it's like all the wayuntil like April of the
following year, and I justdidn't have it.
And I was standing around theisland talking to my mom, and I
popped a macaroon in my mouthand didn't think anything of it.
(23:48):
And the next day I was in thekitchen with that pulling, with
that same feeling, looking underevery rock for something that
was gonna satisfy.
And it dawned on me that, like,oh, I'm back in it.
And I was able to track it tothe macaroon the day before.
And so I just recognized this isnothing more than a thought and
a craving, and I'm gonna ignoreit and see what happens.
(24:10):
And then it went away and itwent on and on like that for
months and years, where it waslike, maybe I would have
something, and then the next dayI would have the thought and the
feeling that I needed it, but Iwould ignore it and I carried
on.
And so at this point, 16 yearslater, like I might have
something on Monday, but I maynot have something again for two
weeks, or I may have somethingon Wednesday, you know.
SPEAKER_00 (24:32):
I'm very you never have dessert.
SPEAKER_01 (24:35):
I mean, it depends on the day.
Like, I don't care in the Idon't need it in the way that
like I did need it in the past.
And like dessert afterbreakfast.
I'm not kidding.
SPEAKER_00 (24:47):
Yeah I do.
I have chocolate afterbreakfast.
SPEAKER_01 (24:50):
Yeah.
I mean, I I'm not opposed to it,and I don't think you should be
like there should be any badfeelings.
Like I what happened, I comefrom a place of like I just want
to feel well all the time.
And when I learned that it mademe tired, I didn't want to feel
tired.
And so I'm not in a positionwhere I ever want to feel put
myself in a position where I'mgonna feel sick.
(25:11):
So I just don't.
Like I think backward andforward all the time with food.
SPEAKER_00 (25:15):
Okay, tell me speaking of food, tell me like
what did you what do you eat ona normal day?
SPEAKER_01 (25:20):
I mean, I don't really have like every day is
normal.
Um, let's see.
I have cereal for breakfastevery morning.
SPEAKER_00 (25:27):
I saw that on Instagram.
SPEAKER_01 (25:29):
How'd you feel about that?
What are your thoughts?
SPEAKER_00 (25:32):
I mean, I don't like cereal.
How could you not like cereal?
You're not talking about likeFruit Loops.
SPEAKER_01 (25:39):
No, but actually last night my husband made me
order him Fruit Loops.
It was really funny.
SPEAKER_00 (25:43):
Nate loves Fruit Loops.
I'm like, that's sorry, I'mgonna say garbage, but yeah,
okay.
So what kind of cereal do youhave?
I love Cheerios.
I love Cheerios.
What?
Yeah, like honey nut Cheerios?
SPEAKER_01 (25:55):
No, just like Cheerios, yeah.
SPEAKER_00 (25:58):
Nothing.
They taste like cardboard.
SPEAKER_01 (26:00):
I love them.
Okay.
SPEAKER_00 (26:02):
You know what?
SPEAKER_01 (26:02):
I just think in the morning, like I'm hungry, but
I'm not like awake or I don'tlike that's what I like, you
know?
Okay, fine.
Cheerios with regular milk.
Oat milk.
Okay.
So it's all oats because theCheerios are oats too.
So um, sometimes I add shreddedwheat to them.
I love shredded wheat too.
I love cereal.
I love it.
It's ridiculous.
But I grew up with apple jacksand like fruit lumps.
(26:24):
Yeah.
Um, then I always try and makelike a big bowl for work.
So while I'm getting my kidslunch, now I'm only down to one
at home.
But like when I'm making food, Ialso make food for myself to
take to the office.
So I'll just take whatevervegetable I have in the house.
Like it could be radishes,carrots, bell pepper, spinach,
arugula, whatever it is, andI'll just put it in a bowl and
(26:45):
I'll snack on that throughoutthe day.
So just like I I have no problemsnacking on a spinach leaf like
a cracker.
SPEAKER_00 (26:51):
Okay.
SPEAKER_01 (26:52):
Sounds weird.
Um, then like this morning, Iactually had pretzels too.
I put I had cottage cheese.
I love cottage cheese andpretzels.
SPEAKER_00 (27:00):
Have you if anyone's listening?
I am um not I don't have the yumface on.
SPEAKER_01 (27:11):
That's so funny.
I don't understand cottagecheese and peaches.
I don't get that.
SPEAKER_00 (27:15):
I've actually never had cottage cheese in my life.
I'm 48 years old and I've nevertried it because I can't
understand why anybody wouldwant to eat it's so good.
SPEAKER_01 (27:25):
Okay, we're definitely gonna have to try it
the next time I see you.
SPEAKER_00 (27:28):
Please don't make me it's so and then for dinner.
I mean, no one listening to thisis like, oh yeah, this is what I
want to eat every day.
No one's and and they know andthey shouldn't.
SPEAKER_01 (27:37):
Yeah.
I 100% do not think that anybodyshould eat what I eat.
unknown (27:41):
Right.
SPEAKER_01 (27:42):
I think everybody should be in their own body.
Right.
unknown (27:45):
Right.
SPEAKER_00 (27:45):
And then that's that therein lies the problem with
all this diet culture ofeveryone's doing like I was
vegan for eight years.
I loved it.
I love the way I felt, butthat's not the case, that's not
the case for a lot of otherpeople.
Right.
Why is that?
Why is it just because of ourblood type?
Why is it that somebody couldeat something and it is fine?
Like Nate, my fiance, can eatwhatever he wants and he's fine.
(28:10):
Where I get, I'm way moresensitive.
So what what's the deal withthat?
SPEAKER_01 (28:15):
Yeah.
Okay.
Well, there's two points that Ineed to come up with.
First, I want to talk about guthealth.
And second, I want to actuallystart with this the story that I
told Sophia because my middlechild, somewhere during COVID, I
think she was like 13 at thetime, and out of nowhere, she
came up to me and she's like, Ithink I'm gonna be a vegetarian.
And every red flag went off inmy dietitian brain.
(28:36):
And I was like, how about youdon't label yourself and you be
anything you want, and some ofthe meals you have are
vegetarian and you just carryon.
And that was the end of theconversation, and I was so
grateful that it didn't turninto anything more because I
don't, I don't think that wehave to have labels around food.
I think it's more important tolike see how you feel in the
(28:57):
moment you're in and choosethat.
I mean, we're never the samehunger levels, and so we're not
all gonna like the same food,and we should have confidence in
the foods that we're liking,right?
Regardless if you're making aface that you don't like.
I mean, first of all, youhaven't tried cottage cheese and
no idea.
Rude.
It's super rude.
I am not offended.
SPEAKER_00 (29:17):
Even something I've never tried before.
SPEAKER_01 (29:20):
Totally.
But I am, yeah, it doesn't evenmatter.
So I mean, I actually went todinner the other night and we
had, and I wanted to go to thedeli at the Beverly Glen, and my
friend wanted us to go to sushi,and I'm like, okay, let's do
that.
And then we get there, and she'slike, What do you want to have?
And I'm like, Oh, I don't eatsushi.
She's like, What do you mean?
And I was like, I love coming tosushi, but I'm not sharing with
you.
I'm like, you know, what I likeat sushi.
(29:41):
I'm annoying.
SPEAKER_00 (29:42):
What do you eat at sushi?
SPEAKER_01 (29:44):
I love like big crab hand rolls with like jalapeno
and avocado.
I just don't do raw.
SPEAKER_00 (29:49):
Yeah, no, I get it.
But not for any reason, justbecause you don't like it.
Just because I don't like it.
SPEAKER_01 (29:53):
Yeah, yeah.
But it's funny.
So anyway, um, inflammation,like whether we're not sleeping.
Whether we're having hormonechanges, whether we're stressed
out, whether we've taken a lotof antibiotics in our life, we
all have different levels ofinflammation.
And like I think that we shouldbe careful how we label food.
Like blueberries are on everysuper food list.
People would call them healthy.
(30:14):
They give me diarrhea.
And right, because they make mesick.
I'm sensitive to an ingredientin a blueberry.
That's all that it is.
But what actually that means isthat something's wrong, or I
need to adjust something with mygut to help my gut get stronger.
And when, like when you thinkabout gut health, like we have
that our digestive tract insideour mouth all the way to our
(30:36):
anus, which is the width of atennis cord, and food should
travel down it one millimeter anhour, giving us hopefully a
24-hour transit time, right?
But if we're not smelling ourfood, if we're not chewing our
food, if we're stressed out, ifwe're taking antibiotics, if
we're not sleeping, what happensis our food kind of responds,
our body responds to food.
It creates an inflammatoryresponse.
(30:56):
And when that happens, it kindof damages the inner mucosal
layer, making it easy for foodthat is inside your digestive
tract to leak into yourbloodstream.
And this is where we end up withleaky gut and mood disorders and
eventually disease.
And so what we really need to dois keep our mucosa layer intact.
So what when you're sensitive tosomething and someone else
(31:19):
isn't, it's because you justneed to do a little work on
healing your gut.
And the way that you do that isby making sure you're eating a
variety of fruits andvegetables, ones that do not
make you sick and ones that youabsolutely love.
You need 25 grams of fiber everysingle day, and you can do it
from any way that you like it,again, from foods that don't
make you sick.
You need an omega-3, or I liketo go with like a flax seed or
(31:42):
chia seed or hemp seed because Ithink most people can tolerate
those.
Um, and you need to have avariety of whole grains and
fermented food.
And by incorporating these typesof foods every single day from
whichever way you want, willheal your gut.
So you won't be sensitive tofood.
And what about parasites too?
SPEAKER_00 (32:01):
Yeah, I mean, they they exist, but I think like
what are you actually but likeyou're saying don't okay, you
could eat all those things, yourgut is healthy, but what if,
like also I hear to make yourhealth or your gut healthy, you
should do parasite cleanses.
Is that necessary?
SPEAKER_01 (32:18):
No, because I think we have like an entire
microbiome system.
And you know, we have like eightor 10 pounds of like microbiome
in our body.
And like when we take anantibiotic or when we cleanse,
we actually don't ever replacethem.
SPEAKER_00 (32:31):
Oh, really?
SPEAKER_01 (32:33):
Yeah, yeah.
We we can take a probiotic andeat some fermented food and
fiber and and fruits andvegetables that will feed the
system that's already existing.
But it like a probiotic is kindof like a tourist going into a
hotel and it's there, it leavesa message and it moves on.
It doesn't stay around.
So once we kill off any part ofthe system, and the system's in
(32:53):
our, we have some in our mouth,in our stomach, in our vagina,
and in our anus.
And when we kill off any ofthem, we never get them back.
Yeah, I didn't know that.
Yeah.
And so, like if you take anantibiotic, you actually need to
be on a probiotic for threemonths post just to kind of give
those messages and and like bulkup, you know, the system that
(33:13):
you have.
Yeah.
SPEAKER_00 (33:15):
Wow.
Okay.
So if you're eating enoughfoods, all the whole grains, the
fibers, the omega-3s, and yourgut biome is fine, then you
should be able to tolerate mostany food.
Yeah, a hundred percent.
SPEAKER_01 (33:29):
But then again, you may not like all the foods.
SPEAKER_00 (33:31):
Right.
SPEAKER_01 (33:31):
Yeah.
I something that I would likesay is don't sensationalize
food.
Call food a banana.
Just think of it as a banana.
Because if I brought you abanana, you would like question
like why is Kim handing me abanana?
You would also put it on holdand then come back to it when
you felt safe or when you felthungry, right?
But you would know that it'sthere.
(33:52):
When we sensationalize food, wemight think, I don't know when
I'm gonna get this again.
I should eat it all.
Or I don't know, you know, ifI'll ever allow myself to eat
this, right?
So it's better just to like callall food food or banana and eat
it when you're hungry and stopwhen you're satisfied and have
it again if you like to.
SPEAKER_00 (34:11):
You this is oversimplified because it's so
comp food is so complicated, andit's complicated too because
it's you have to do it.
It's not like gambling ordrinking or any you have to eat
in order to survive, survive.
So it's just a very complicatedissue.
You have to come back on thepodcast.
I would love to.
(34:37):
One last thing about the gutbiome before you go.
So I had I had a nutritionist ornaturopathic doctor, sorry, on
the show who was telling me wewere talking about food and food
being, you know, could bemedicine.
And they were saying the gutbiome that you shouldn't eat uh
salads.
Is you believe that as well?
SPEAKER_01 (34:57):
I I don't believe it as well, but I do believe that
everybody should do a foodsensitivity test and should see
what foods they're sensitive to.
SPEAKER_00 (35:04):
Okay, but eating eating um like raw vegetables
and having your body have tobreak those down isn't
necessarily bad for you.
SPEAKER_01 (35:11):
No, and in fact, it's I think it's good for you.
SPEAKER_00 (35:13):
It first of all gives yourone confused, Kim.
Do you see why everyone'sconfused?
SPEAKER_01 (35:17):
Yeah, I do.
And I I think that's terrible.
I'm that makes me feel so sad.
I mean, you know, if you'retalking to an Ayurvedic
naturopath or somebody who'sreally dealing with like
different energy types, I I justthink, no, I I I mean, I think
there are times for sure thatmaybe you should cook your
(35:39):
vegetables and sometimes youshould have them raw.
Um, but I think you need to meetyour body where it's at and know
that it's always changing andthat your body's really, really
good at putting you back inbalance.
SPEAKER_00 (35:50):
I have for people who are not watching this and
just I have my hands on my headbecause I really do have such
compassion for people who haveissues around food.
I mean, I have my own issues ofjust mostly like rushing the
process and also since I love Iromanticize food.
I love like a meal and let's gettogether for a meal.
(36:11):
But I don't, it's not anythinglike I struggle with.
And I have such compassion forpeople who do struggle with it
because it it not only iseverywhere and it's necessary,
but there's so muchcontradictory information
everywhere.
SPEAKER_01 (36:24):
Yeah.
I mean, I I think people shouldromanticize food.
I think, but people should alsolove themselves more than the
food.
And like I think one of thethings I hear you say that
you're actually not saying isthat when you are having a plan,
when you're gonna show up withyour friends around this meal,
you're actually showing uphungry to eat this meal and
you're not in fear of what thismeal is gonna do to you.
(36:47):
Right.
And so I think that we just needto take a deep breath.
We need to trust ourselves alittle more.
And yeah, we do get in our wayin a lot of ways.
SPEAKER_00 (36:58):
Amen.
Kim, thank you so much.
Okay, before we leave, can youtalk about your masterclass?
SPEAKER_01 (37:03):
Yes, this is like such a great place for people to
go and just do the work on theirown at their own pace and also
join a Facebook group if theyhave any questions.
But like this really helps themget in touch with their body and
their relationship with food anddo the practice because after
all, we can't we can't worryabout being perfect.
We have to just be on the roadof practice and getting back and
(37:26):
working on resilience, gettingback as fast as we can when we
like lose track.
And sometimes life gets in theway and it's really easy to lose
track and to recognize you haveeverything you need inside of
you.
SPEAKER_00 (37:37):
So who's the ideal participant for your participant
for your masterclass, would yousay?
SPEAKER_01 (37:42):
Anybody who has ever struggled in their relationship
with food, anybody who is yo-yodieted, everybody who's on a GLP
one needs to work on theirrelationship with food, every
single one.
SPEAKER_00 (37:54):
And what do they get in if they join?
SPEAKER_01 (37:58):
They get seven modules, um, a workbook and a
private Facebook group, which Igo on every single day and
interact with everybody.
Um, and so it's a community ofpeople that are working through
their relationship with food.
And, you know, we're reallycelebrating the small wins
because somebody who has astomach ache every day, who no
longer has stomach aches,somebody who wasn't sleeping,
(38:18):
who is sleeping, somebody who isdehydrated, who's now
understanding how water makesthem feel, or learning that food
isn't the enemy.
I mean, what a gift that is.
SPEAKER_00 (38:29):
Thank you.
So if you're listening andyou're driving, don't worry.
If once you stop driving, I willhave all of Kim's information,
the link to the masterclass, herlink to her Instagram, and um
how to get in touch with Kim.
Kim, you have to come backbecause I'm I still I have like
a list of questions I wrote downand I probably went through half
of them.
(38:50):
So I can't wait.
Let's do it.
I'll just show up at your houseand we'll do it there.
Yeah, this is part one.
Part one.
Thanks, Kim.
Thank you.
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