How Culture Shapes Nutrition with Dalina Soto

Episode Transcript
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Speaker 1 (00:03):
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(01:44):
the bilingual podcast that shares our stories Unmuted is in
Sensu Conversation.

Speaker 3 (01:50):
Gond Delena is.

Speaker 1 (01:53):
A bilingual registered dietician dedicated to helping people embrace cultural
foods without guilt or resc direction. She fosters a positive
relationship with food rooted in tradition and sabor. With a
strong social media presence and her book, The Latina Anti Diet,
she empowers her audience to reclaim gomaa while promoting authentic health.

(02:19):
One of listeners, I think it will be eye opening
for you. Of course, definitely read the book because that's
where she breaks down her tula method and she can
literally it almost feels like somebody's holding your hand as
you go through your food journey. And Don says, but

(02:39):
it's the conversations. Here's my conversation with d Lina Dalna.

Speaker 3 (02:51):
Welcome to Kaka.

Speaker 2 (02:53):
Hi.

Speaker 3 (02:54):
How are you good?

Speaker 2 (02:56):
How are you?

Speaker 3 (02:57):
I am well? I am well.

Speaker 1 (02:59):
So the first question we always ask is what is
your heritage?

Speaker 2 (03:05):
I am Dominican American, I grew up I grew up
in Philadelphia.

Speaker 1 (03:12):
Okay, yeah, how did your parents land in Philadelphia.

Speaker 2 (03:17):
That's a great question. I honestly don't even know if
they just live here. I know that they you know,
they lived in New York and then they moved to Philly.
But I don't feel like I've never asked that question.
I really don't even know, because my family just all
kind of like came here together.

Speaker 3 (03:36):
So as we usually do.

Speaker 2 (03:38):
Yeah, but I never asked why. That's a great question.
I should probably.

Speaker 3 (03:42):
Ask, because you know, I don't know. I'm always cute enough.

Speaker 2 (03:48):
I just never asked. I just never have asked. I
don't think anybody's ever asked me that either. So just like,
we just live here.

Speaker 1 (03:56):
Yeah, we landed. So what number are you and siblings?

Speaker 3 (04:01):
Do you have siblings?

Speaker 2 (04:03):
Yes? I am the eldest daughter.

Speaker 1 (04:06):
Oh fine, how many siblings do you have?

Speaker 2 (04:11):
I have two brothers.

Speaker 3 (04:12):
Oh my gosh, they really are they the younger brothers?

Speaker 2 (04:15):
Yeah? I am literally the only daughter. And wow?

Speaker 3 (04:19):
How was that?

Speaker 2 (04:20):
Yeah? Fine? I was left alone a lot by them,
by the boys, they had each other, so, I.

Speaker 1 (04:28):
You know, was it lonely for you?

Speaker 2 (04:31):
No? No, But I'm just saying like they always had
each other. They shared a room. I didn't have to
share a room. They were. They're only like a year
and a few late. I think they're eighteen months apart.
So they're just like they were just always together, like
even now, they're always together. And I just like lived
my life and they you know, I'm their sister, but
I'm not, like, you know, I'm not bickering with them

(04:52):
all day, like they've bet each other.

Speaker 3 (04:56):
For sure. For sure.

Speaker 1 (04:58):
Did you have to feed them or you ever in
charge of like taking care of them?

Speaker 2 (05:02):
No? No, no, I was ever in charge of taking
care of them. My mom was a stay at home mom,
so she did all of that. I actually didn't even
I don't like cooking one I think I say that
very often every day. And my mom like really didn't
care for me to cook either, like she it wasn't
something that she like was trying to teach me either,

(05:22):
like because she doesn't like cooking. So it wasn't like
you have to cook so that you could like have
a husband. Like I didn't grow up in like a
household like that. I know a lot of my pre
must did were like they all know how to cook
all of these like true and tried Dominican dishes, and
I'm like I'm learning now more than anything or I've
learned like later on in life, but I did. I
was never made to clean like and they were always

(05:45):
so jealous and mad because I just lived.

Speaker 3 (05:47):
My life nice, nice.

Speaker 2 (05:50):
I didn't have to do all fials for sure.

Speaker 1 (05:55):
Yeah, did they ever tell you, like, did they ever
talk to you about like aren't you cooking and cleaning?

Speaker 2 (06:01):
I don't know. I was always I was also, so
my mom is one of eight and she's the youngest,
and I am the second youngest grandchild so from the girls,
so I only have one cousin that's younger than me.
From the girls, so they were all a lot much
older than me too because they my mom, you know,

(06:22):
was so much younger than all of them as well.
So I was the first one born in the US,
like they were all born in dr Like they all
had very different lifestyles, and I think that like it
was just like a clash of different cultures. Like my
mom just didn't emphasize those things for me. Like for me,
it was more like you have to go to school,
you have to like go to college, like you have

(06:44):
to do all these things. And it was never like
I mean, I did you know, I did chores around
the house, but it wasn't like that was my sole purpose.

Speaker 3 (06:52):
Yeah, this is what makes you a woman.

Speaker 2 (06:54):
Yeah this. Yeah, I didn't have that experience because I
was just like you. They were just like, you just
need to study and go to school and like, don't
worry about this.

Speaker 4 (07:03):
Yeah.

Speaker 2 (07:04):
So I didn't really have to do any of that.

Speaker 3 (07:06):
Why the Latina nutritionists.

Speaker 2 (07:09):
Well I didn't start off that way.

Speaker 3 (07:12):
Tell us walk us through the process.

Speaker 2 (07:15):
Yeah. I wanted to be a pediatrician and I went
to school to be a doctor, and I had a
scholarship and I needed to do a credit of physical
activity and I went to Penn State, which is a
huge school, and I also didn't know what I was doing.
And I and all freshmen like, it's really hard for

(07:36):
you to get a credit like that anyway, because you're
the last one to get access to courses. And also
I don't like to I mean, I don't like sports.
I don't like to exercise. So I actually didn't sign
up for anything, Like I filled up my roster and
I didn't sign up for anything. The last thing he
called me in, Yeah, my advisor called me in and
he's like, you need to take this class, Like you

(07:59):
need a physical activity class. But this this semester, we can,
you know, have you take nutrition one oh one, and
we can count that as like that requirement, but like
moving forward, you need to take a class. And I
was like, all right, whatever, So I took nutrition and
I was like, wait a second, I really really like this.

(08:20):
I am still in medical care, like I'm still going
to be, you know, a medical provider, but I don't
have to go to school for twelve years like I
have to like do all of this crazy thing, Like
I am going to have all the science education like
it's a stem and dietitians don't really have to work
over nights at hospitals, like you're just there, you know,

(08:43):
during the day. So in my mind, I was like,
this feels like a better gig. And also I get
to be on the preventative side of care, right, like
I don't have to wait until people are sick. I
can try to help people prevent the sickness. So I
was so naive and I was just like, I'm going
to cure diabetes. I'm going to do all of these
things when I become a dietician. But I didn't know

(09:04):
what a dietician was. I had no idea. I just
like went in there blind.

Speaker 3 (09:10):
And it found you. Would you say that it found
me here?

Speaker 2 (09:13):
I am.

Speaker 3 (09:15):
Because you If.

Speaker 1 (09:16):
You hadn't put that off in a way, then who
knows what class would have landed on you.

Speaker 2 (09:21):
Yeah, I would have been a pediatrician right now, I
think maybe yeah, I would have just probably like finishing
residencies and stuff.

Speaker 3 (09:30):
Probably I would have still been in school.

Speaker 1 (09:34):
Imagine how different your life would have been.

Speaker 2 (09:36):
Yeah, my life would have been so different.

Speaker 3 (09:38):
Yeah, so wild.

Speaker 2 (09:40):
Yeah, so.

Speaker 1 (09:43):
Nutrition found you and your mind changed. What was the
thing that excited you the most besides the workload, like
you don't have to be overnight at hospitals and like
you don't have to go to school so long, what
was the actual core of the.

Speaker 2 (09:57):
Preventive care side of it? Like I really was like
I can actually try to make a difference by helping
people not become so sick. Right again, in my mind,
I was like, yeah, I'll just teach people how to
eat healthy. I mean, obviously, now I know that's it's
way more than that. But you know, when you're twenty
years old, not even I was. I was literally just eighteen,

(10:22):
Like I turned eighteen in July before I started college,
so like I was like a baby. Yeah, you know,
so I had like no idea. I was just like,
I'm here, let's do.

Speaker 1 (10:33):
This, let's go excited about the future. Yeah, how was
your relationship with food?

Speaker 4 (10:39):
Then?

Speaker 2 (10:41):
I've always had and I talk about this a lot
in my book. I always had, Like, like I said earlier,
I had a very different upbringing I feel like than
a lot of Latinas because my mom was not very
much into like these like gender roles of like you
have to clean, you have to cook, you have to
do all of that. And I I was always in

(11:01):
a body that was acceptable. You know, I was straight sized.
I was not ever told not to eat or what
to eat. I was able to live my life without
people ever questioning why I was eating. And so I
was able to grow up with like a very beautiful
relationship to food. I also didn't have this like hate

(11:24):
for my body because again, nobody ever talked about my body,
nobody ever commented about my body. I just was able
to exist. And I am very thankful for that upbringing
that I had. And I know, again not the same
for everybody else in my family. I was just fortunate
enough to have parents that just like never commented and

(11:45):
I never really had to deal with it. So I
always had a good relationship with food in my body
because food was just food for us, like you know,
like food was just like the nourishment that you needed, right,
the food that you know your family made for you.
But it was never more than that for me at least,
I can't say the same for everybody else.

Speaker 1 (12:04):
Did you notice a different type of scenario with your
pretemas for example that you talking about.

Speaker 2 (12:10):
Yeah, obviously, yeah, because they all were always you know,
but again, they were a lot older than me. They
were in high school already, like I was younger. I
mean when I was in high school, they were all
married already. So like again I came up being the
youngest of that group and again seeing them deal with that,

(12:31):
but like it was never pushed onto me, right, like
they were never telling me. I mean, I grew up
laughing at all their stories and making fun of them
for doing those things. But on my end, I was like,
I'm never doing anything like that, like like I don't
need to do anything like that, right, So I grew
up in the and like the I wasn't like the

(12:52):
gray area of it all like I didn't have to
deal with it, but I still saw it. Yeah, but
I knew, like I knew all of that that was
not for me. So even when I started in nutrition,
it was more of this cognitive dissonance of like, this
is so foreign to me because I've never been in this.

Speaker 1 (13:12):
Uh.

Speaker 2 (13:13):
But also I grew up with such a great relationship
with food and my cultural foods that it was more
of a clash than anything of like, well, why are
they telling me these things about food when like I
see food differently. I see how my family is too,
Like nobody's sick, everybody's really healthy. We eat all of

(13:36):
these foods, So like, why are you telling me different?
So it was like very much just like clash of
information for me, But I just kept it going.

Speaker 1 (13:47):
Did you challenge it as it was being taught to
you or were you more questioning it?

Speaker 2 (13:54):
I was questioning it internally. I tried a few times
to challenge it, challenge it, and I, you know, obviously
got in trouble because when you go to a primarily
white institution, you you know, can't stand up. But I
think it was like again, and I talk a lot
about this in my book about that, like dissonance of
like you have to stay quiet. You are learning this

(14:18):
information and you're told that this is the correct way,
this is the right way. You're learning from these professors
that have been in the field for like decades, and
who are you to question it? Right? Like who are
you this like little Dominican girl coming in, Like, who
are you to question this information? So it was a

(14:39):
lot of clashing internally, and when I did speak out
on it, obviously there were repercussions, but yeah, it was
it was a lot.

Speaker 1 (14:53):
Did you at any point like because I figured, I
think when you're taught that something that you grew up eating.

Speaker 3 (15:04):
For example, it is like so bad for you because whatever.

Speaker 1 (15:07):
Yeah, and you challenged it and you were then quieted.
Did you at any point where like I'm not going
to say anything, but I'm still gonna believe what I
believe to be true or did you continue to challenge it?
How was that process of this like internal conflict.

Speaker 2 (15:24):
I'm not someone that can be told what to do,
so I just learned it and I was like, I'm
not doing this shit. I'm just I want I was like,
I'm not doing this. So no, when I when I
became a Diattian. I was like, I'm going to do
my own thing. I'm not going to follow these rules,
and that's why I am where I am now, because
I was like, I'm not I'm not going to follow

(15:46):
this because I know it's not true and and you know,
and then it was up to me right to find
the information and to find the further education away just
from what I was taught in that institute to really
like become who I am and be the dietician that
I am today. There's a lot of things that I

(16:06):
had to relearn and unlearn these like you know, biases
that are taught because I still believed that, you know,
even though I didn't think it was our food necessarily right,
I was still very much like, oh, we need to
control your portions, like we need to you know, do
all of these like very sneaky diet culture things and

(16:30):
now I know are like very insidious. So even though
I was still very much like eat your rice and beans,
I was also very much like, but we still need
to control you, like we still need to have like
this like obsession with like being perfect almost in the
sense and again was taught to me by school. It

(16:54):
wasn't what I was taught at home. It was more
of like that this is how you do things, like
when you have a patient in front of you, this
is how you do it. And I always had that
little voice behind my head that was like, this still
doesn't seem right, but I still did it right because
you also need to understand that, like you're working in
these places where you have to follow protocols, like you
can't deviate from it. So even though I would try

(17:17):
to deviate from it as best as I could, it
was still funding, grant funding, and like all this like
red tape around what I could really say, and so
I still had to follow the rules in that sense
because I was working at nonprofits, Like I can't just
say exactly what I want to say. So I was
still perpetuating it to a certain point because I didn't

(17:40):
have a choice, and it was a lot of internal turmoil.

Speaker 1 (17:48):
I would say, totally, I could see that, and I
could see it happen in different careers.

Speaker 2 (17:56):
Yeah, it happens in a lot of careers.

Speaker 3 (17:58):
Totally.

Speaker 1 (17:59):
So how did you as you were dealing with it
When you were you finished and you had this education
and this foundation with also this like diet type of
foundational too.

Speaker 3 (18:16):
You go into the world to work on it.

Speaker 1 (18:20):
You're presented with protocols and guidelines that you must follow,
and there's something that doesn't feel right. How do you
continue to exist while knowing that there's this internal voice
saying you can do it better, you can do it different.

(18:40):
You often talk about, you know, like how can I
bring with dura without breaking the rules and still kind
of like go around it?

Speaker 3 (18:47):
What did you do?

Speaker 2 (18:49):
I started my private practice. I was like, I just
can't do this anymore. I mean, so, you know, I
to become a dietician. It's a lot of schooling. I
don't think people realize it's more than just your four
years in your bachelor's degree. So I was working in
nonprofits technically as a nutritionous because I wasn't a dietician yet,

(19:14):
because I hadn't done my internship, I hadn't sat for
the boards exams. So for the beginning part of my
career where I technically didn't have that credential yet, I
had to follow the rules. And I was still going
to school right because I needed a master's degree. So
I was still getting my master's, I was still doing
the internship, I was still doing that. So after I graduated,

(19:36):
for the next three years, I had to follow the rules, right,
I had to be in and red tape and all
of that. But once I graduated, I took the first job,
and I was like, all right, I'm just gonna take
this and see where it takes me. I did have
more flexibility because I wasn't working for nonprofits anymore. I
was working for a bigger corporation and I was left

(19:58):
alone for a lot of the time. But a part
of me was still like, I can do better. So
once I became once I actually became a dietitian and
got my first job as a dietitian, I only kept
that job for like two years and then I was like, no,
I'm going to start my private practice. So a lot
of the like back and forth was while I was
still getting my master's and while I was still working

(20:19):
through that dietetic internship. But once I was able to
just like be free, I was like, I'm doing it,
and I started my private practice. Literally I was a
baby dietitian still, you know. So I've had my private
practice for almost ten years. Nice eight years.

Speaker 1 (20:36):
Yeah, what was harder to start a business or to
kind of like redefine all the things you had.

Speaker 2 (20:46):
Learned, oh to start a business, to start a business
because because again the science is always going to be
the same, right, So a carb is going to be
a carb, a fat's going to be a fat. Approach
is going to be a protein. I know what happens
to food the minute touches you'r talngue to the minute
you poop it out. Like, none of that is going
to change. What did change was how I educated about

(21:08):
it and the culture aspect of it that was never
taught to me, right, So like the foundation was still there,
It was just the way I was as a dietitian
that changed because I started bringing in our cultural I
mean I live in Philadelphia, Like we have one of
the biggest Puerto Rican uh you know, percentages and Dominicans,

(21:30):
and we have you know, Colombians, Brazilians, like, we have
a very diverse community. So I was in the communities
working with them. So it didn't change the knowledge that
I had, the medical training that I had didn't change.
It was more of like how I talked about it
and how I incorporated our cultural foods because just because

(21:51):
of the United States doesn't use our food staples in their education.
Doesn't mean that there's no science or that it doesn't exist.
Like what do you think they're teaching in South America.
They're not using our guidelines, They're using their own guidelines.
So it was more of me taking control of the
narrative and really utilizing my brain and just like using

(22:17):
the science and applying it to the foods that we
were eating. So I do think that like that. Yeah,
it was a challenge because I was going against the
status quo. But starting a business is not for the
you know, thing of art, like you know, like it
is a lot. I mean, I'm eight years in and
I'm still in the trenches, so it's not. Yes, you know,

(22:42):
it's not like you just like wake up one day
and everything is like uniforms and rainbows. There's always something happening.

Speaker 3 (22:48):
So yeah, no, for sure I could agree with that.
So who was your first client? Do you remember?

Speaker 2 (23:02):
Yeah, she's actually one of my bfs right now. My
first well, I would say my first.

Speaker 3 (23:06):
Client as a private practice.

Speaker 2 (23:10):
As a private practice on Instagram, I would say my
first client. I can't I wouldn't be able to tell
you who my first client was from Like when I
was just taking insurance. I mean I had a lot
of corporate clients. I would say, like I would go
to a lot of local Philly unions and I would

(23:31):
like be their diet Like I was their dietician on site,
so like their employees would come see me, and then
I do, okay, you know what. I do have one
that I still talk to. She actually was one of
my first private practice clients. I remember because I was like,
I was pregnant with my son and she like literally

(23:52):
like we still talk in text all the time, and yeah,
I do remember her. I don't want to say her name, but.

Speaker 1 (23:59):
No, but like, do you remember that one person? Did
you test things out in the beginning?

Speaker 2 (24:06):
No, because I was like, I do know what I'm
doing on a dietitian. I got this nice. I just
I mean the harder part was getting in network with
insurance companies. That was more of like working. I knew
another dietitian that was doing it, so she helped me,
you know, fill up all the paperwork. She had her
own private practice too, so it was more of like

(24:29):
getting all of that in order, like becoming like getting
in network with insurance companies and you know, really focusing
on like how do I make sure I'm doing everything right?
Like how am I going to build for insurance? Like
teaching myself all of that that was the hard part.
That's why I'm like, that's why being a business owner

(24:50):
is hard. Like I can be a dietitian, but now
I have to teach myself how to build insurance. I
have to teach myself how to be you know, get
in network with insurance, right, Like all of that took
a while, and even when you try to you applied
to be a network with a with an insurance company, like,
it could take months of years for you to become
a network with them. So all of that was like

(25:12):
the difficult part me in front of a patient. No,
that's not difficult because I can you know, I'm a
yapper and I have my master's in nutrition education. Like
I'm here, I'm good to go. But yeah, the the
part that was the hardest was getting all of that
back end stuff going and then and then once it

(25:34):
was going again, there's such a need. I mean there
there weren't that many Spanish speaking dietitians in this area,
so it was just like I'm here, I just you know,
would walk around to all these places and be like
I can offer you these services. I was like reaching
out to h R departments, so like it was pretty
quick that I was able to, you know, get all

(25:57):
these clients under my belt because the need was there.
But again, I was just at the right places at
the right time. I didn't even want to say it
was like like I hate the whole like grind and
like hustle. Like no, I just literally just knew that
I was going to go to these institutions because I'm like,
I know there's a lot of Latinos working here. I'm
just going to show up and see. And they were

(26:19):
like yes, I'm like you take this insurance. I can
take this insurance and it's free for you. And I'm
just going to be here, give me an office, all
your employees can make appointments with me. And it was
just like oh, yeah, like this is something we didn't
think about. So again, I just I just did.

Speaker 1 (26:39):
It one step in front of the other.

Speaker 3 (26:42):
Yeah, just what's starting a businesses?

Speaker 1 (26:44):
Yeah yeah, yeah. But what I love is that you
used your earned experience, which is your school and your
education of the academic knowledge and your lived experience came
with it. Because oftentimes we are when we go to school,
we are taught these principles that are not that are
just like very white driven because that's who taught them,

(27:08):
and we don't tend to like always Like I feel
like it happens often, and I've had conversations with people
where they're like, yeah, I feel like it's not right,
but I can't challenge yes, you know, and like I
love that you were challenging and you were like, let
me wait, this is not right.

Speaker 3 (27:25):
I want to bring Latin notes in my.

Speaker 2 (27:28):
I think it takes a different kind of person to
want to go against the grain. I think again, and
I talk a lot about this in my book. The
assimilation part not just me or like us as educators
or as dietitians, but also as people coming into our country.
You have to understand, like you're coming into this quote
unquote Land of the Free America is the greatest country

(27:52):
in the world. They're the smartest people, they have the
best of everything, and you're getting this education at these
like huge institutions that you've literally been told are like
top of the top, Like the best doctors are here,
the best everything is here, right, and who are you
to come in and change that like. And also, this

(28:14):
country has done a really good job at not letting
us see the excellence in other countries.

Speaker 3 (28:18):
Have a good marketing.

Speaker 2 (28:19):
Yeah, it's very great marketing. And so people come to
this country and want to assimilate, they want to be American,
and in order to do that, you have to follow
the rules. You have to do what they say. You
can't be yourself, you can't be loud, you can't have
curly hair, you can't you know, curse, you can't do
all these things that are quote unquote called unprofessional. And

(28:43):
I've just never been someone who's been told what to
do and took it seriously. Like I'm always like fuck you.
I just can't be told what to do. It's like
my biggest trigger. So that's what's catapulted me here.

Speaker 1 (29:01):
And it makes me think of when I went to
art school and I found it, like I'm finding some
similarity there because when you know, I went to art school,
and so there's all of these foundations on all of
these artists, and all of these artists are European and
like whatever, and like I wanted to bring color, like

(29:24):
bright colors and like really and make aways say ciento
this like really bright and like rich colors instead of
muted and things like that. And one of my teachers,
who was great, she was like, Okay, Pam, I need
you because I also I'm also a rebel. I'm an

(29:46):
eldest daughter. Don't tell me what to do. I've been
telling everyone what to do since I came want the
one like sup. And so she was like, look, I
need you to learn the rules, and you have to
know the rules really well before you break them, and
so if you can commit to that, then I'll let
you break the rules once you know them really well.

Speaker 2 (30:10):
I like that. Mm hmmm.

Speaker 1 (30:11):
That gave me this really like powerful foundation to be like,
all right, I'm gonna learn all your like whatever European
eurocentric ways of doing this, and then I'm gonna.

Speaker 3 (30:22):
Go look at the mirror list that I look up to.

Speaker 1 (30:25):
Yeah, you know, like go to what attracts me after
I learned your rules, because then I'll know them so
well that I know how to bend them.

Speaker 3 (30:35):
And I feel like you.

Speaker 2 (30:36):
Did something similar I did without having that teacher told.

Speaker 1 (30:39):
Me that, right, You're just like I'm not gonna do it.

Speaker 2 (30:43):
I was like, I'm not doing my own thing.

Speaker 3 (30:46):
Okay. So let's take a quick coffee break, Elena. Do
you drink coffee all day?

Speaker 2 (30:59):
Every day? Yeah?

Speaker 3 (31:00):
How do you drink your coffee?

Speaker 2 (31:02):
I drink it with whole milk and whipped cream.

Speaker 3 (31:05):
Oh fun, every day every day.

Speaker 2 (31:08):
I post it every day on Instagram. Every morning it's there.

Speaker 3 (31:12):
It's here. I love that.

Speaker 2 (31:15):
Tell you, no, a new set of stories start.

Speaker 3 (31:18):
It's preset every morning.

Speaker 2 (31:21):
You know. That's that's a new day. When you see
me with a different book.

Speaker 3 (31:24):
Love it and like no other. That's it.

Speaker 2 (31:28):
Coffee, no coffee, whole milk, whipped cream, that's it.

Speaker 3 (31:33):
How many cups do you drink a day?

Speaker 2 (31:38):
So I would say cups are if we're counting actual ounces,
then it's gonna be like, well, you know what I mean. Like,
but I would say I would I make one cup
in the morning that has seven ounces of coffee because
that's what my espresso shoots out of it, and then

(32:00):
have like my milk and all that stuff in it.
And then in the middle of the day, I tend
to have iced coffee because I can't start my day
with iced coffee. It just doesn't feel right. So I
had to have hot coffee in the morning, and then
mid afternoon when I need that pick me up. I
switched to the iced coffee when it's warmer outside. I
don't really do ice coffee in the winter. In the winter,

(32:21):
I would just do another another coffee. So when I'm
at home by myself, yeah, it's always like two cups,
you know, two mugs whatever ounces are in there. But
if I'm at my mom's house or fum with my family,
you're drinking coffee all day because everybody's making coffee every
time somebody walks in the doors, like so you're just
drinking coffee all day. So caffeine does not affect me.

(32:44):
I could drink a cup of coffee go right to sleep.

Speaker 3 (32:47):
I'm all right, Oh that's aw. Yeah I can't.

Speaker 2 (32:50):
Yeah, I don't have to worry about Oh I'm sorry.

Speaker 1 (32:52):
I know it's such a bummer, and I have a
whole thing a hop podcast my coffee, you know.

Speaker 2 (32:57):
I'm so sorry. I could drink coffee sleep immediately.

Speaker 3 (33:01):
Oh I wish, but I also meg us three these.

Speaker 1 (33:05):
I don't know if it will take so much coffee,
you know, No, yeah, no, because I was when I
was like eleven.

Speaker 3 (33:13):
It's getting weed. A lot of chili in Mexico. I
grew up in Mexico. Why it's a myth.

Speaker 2 (33:18):
That's not why you have that's a myth. You don't
how much spicy food people in around the world.

Speaker 3 (33:23):
You're right, You're right. I had gas three THESS I
was like a very see and then.

Speaker 2 (33:29):
That's genetic girls makes.

Speaker 3 (33:32):
Sense or anxiety, I don't know. Yeah, and so it's
not a hot food. It's not that hot.

Speaker 2 (33:40):
Good to know. It could be a trigger, but it's
not what caused it.

Speaker 1 (33:46):
I'm not the most spicy eating person because I don't
like to suffer.

Speaker 2 (33:51):
Oh I love it.

Speaker 3 (33:53):
Yeah, you know. No, I was thinking at the nettles.

Speaker 1 (33:56):
Yeah, that's my bar they.

Speaker 2 (34:00):
Wow, that's the best feeling. Clean me out, get out
of those sinus is out of there.

Speaker 3 (34:07):
Okay, Well back to the coffee.

Speaker 1 (34:10):
So I yeah, my caught off is eleven o'clock.

Speaker 2 (34:15):
Ish in the morning.

Speaker 3 (34:16):
In the morning, we don't even make it the afternoon.

Speaker 1 (34:20):
Now I push it and some whenimes I do one pm.

Speaker 3 (34:24):
But no, it does. It does affect me.

Speaker 1 (34:27):
Now, what I've been eating is or eating drinking is cocout. Okay,
so I've been getting really into cocao and it's not cocoa.
It's the actual coco being and then before it gets
like industrially processed.

Speaker 3 (34:44):
And so what I'm drinking is that's why it looks
very like brown because.

Speaker 1 (34:48):
It's half cocow half coffee. I can drink cocout all
day because the caffeine that it has.

Speaker 3 (34:55):
Is much less.

Speaker 1 (34:57):
Yeah, And so you see me, You see me drinking
cow all day, and it's it's so much better and
it feels good in my tummy. And I add a
lot of like, yeah, herbs, So I do I make
kind of like a tea and that's the water that
I used to make the cocao, okay, And so it's
just like fun concoction that I couldn't dope with coffee.

Speaker 2 (35:16):
I mean, I can't live without coffee. So I'm gonna
let you have the cocao.

Speaker 3 (35:22):
I'm gonna drink coffee in the morning. I'm with you
in the all day every day.

Speaker 2 (35:25):
The stronger, the stronger, the better.

Speaker 3 (35:28):
Don't give me no folders, Oh yeah, no, we don't
do that.

Speaker 2 (35:33):
Yeah no.

Speaker 1 (35:34):
So but I want to give a shout out to
Deats by Me, who's a local San Diego like branding company,
and she sent me a mug with my love.

Speaker 2 (35:47):
And so I love a clear mug. I know, can
you get me one? Yeah, send me one.

Speaker 3 (35:53):
I'll tell it. I'll tell her to send you one
for sure. And it's a good sized mug too.

Speaker 2 (35:58):
I know I need big one. I hate the little
small mugs because I, like I said, my coffee alone
has seven ounces and then I'm putting a whole another,
you know, eight ounces of milk. I'm putting a whole
cup of milk in there.

Speaker 3 (36:12):
And you need a real mug.

Speaker 2 (36:13):
I need that.

Speaker 3 (36:15):
I'll let her know. I'll let her know. Okay, let's
get back to the show. Okay.

Speaker 1 (36:28):
So, Dlena, you wrote this book, and in the book
you talk about.

Speaker 3 (36:33):
Your TULA framework. Yes, and we can talk about it.

Speaker 1 (36:37):
But I'm more curious about when was the moment when
you said, okay, I'm going to I have the knowledge
now to write the book.

Speaker 2 (36:48):
Well, I didn't set out to write a book. You know,
when you have life on Instagram, people find you. And
so an agent found me back in twenty twenty and
it was like a small agency and she was like,
I love you your work, I love what you're talking about, Like,
I really think you can write a book. I never

(37:11):
done this before. I don't know what this is. What
do you mean? She's like just like, let's get a
proposal together and let's let's shop it around, right, And
I was like, okay, whatever, I don't know what I'm doing.
You know, I don't know anybody else has written a book.
Let's see what happens. So again, it was a small agency.
It didn't really go anywhere. She had one, you know,

(37:36):
publisher in mind, and I met with this publisher, and
this publisher like tore me apart. And I was like, ma'am,
I don't even know what I'm doing here, Like why
are you tearing me apart? This way?

Speaker 3 (37:49):
Was this a meeting?

Speaker 2 (37:51):
Yeah? Like she was just like this is you know,
the writing is awful. It sounds like you're just ranting
and all this stuff. And I was just like, oh my.

Speaker 1 (37:58):
Gosh, I don't know what I'm doing.

Speaker 2 (38:01):
Like nobody even taught me how to do a proposal.
I just like did this by myself. She said, write
two chapters, and I was like, all right, let me
just write two chapters. I don't know what the hell
I'm doing. So it kind of like left a sour
taste in my mouth. And I was like, maybe this
isn't for me. So that proposal sat on my computer
for three years, and then my friend wrote a book

(38:26):
and she was like, my agent is so good, you
should actually try again. And I was like I don't know,
and she was just like no, no, no, like you
should meet with them. So our current agents now are
friends and they own a company. So my friend was
with one agent and then I met with the other
agent and she was like, no, like this is great.

(38:46):
I think this has so much potential. And she actually
taught me how to write a proposal right because the
other agent didn't.

Speaker 1 (38:54):
Right.

Speaker 2 (38:55):
The other agent was like, young, I don't want to
talk crap about her, but you know, you know, nah
in a bag. She no, I don't think she. I
think I was like the first book she pitched like
it wasn't she just didn't know the how to read
the room or just like how to you know, she
was just shooting her shot. And I was like, all right, girl,

(39:15):
let's do this. But obviously I needed more than that.
So my new agent, you know, took the proposal. Actually
I asked Prisca. I don't know if you know, Prisca. Yeah,
So I was like I don't know how to do this,
and she's like, girl, here's my proposal, just like take
this form and then like do it. I was like
all right, great, and then my editor or i'm editor,

(39:37):
my agent was like, all right, let me tweak it.
So like obviously I had help because now I was
like older and I understood, and they were like, yeah,
you know, we just have to tweak it to like
make the publishers want to read this right, which again
the last time, I just like typed the whole document
like no, you know reason, I was just shit at Giggles, Yeah,
you know Lucy Goosey. Yeah. So she she was like, yes,

(40:00):
I'm gonna sign you on. She like tweaked it and
then she got me so to go back. Sorry. I
was already doing the Chula method way before that, not
when I had the first agent, but definitely by the
time I came to the second, it was like I
already had my six week group going. I already had like,
you know, the blogs up. You know, it was already

(40:23):
like what I was doing and talking about all day
every day. So creating or editing the second proposal was
a lot easier when I had that framework in months yes,
and so it was more I took what I taught
in six weeks in my six week group, and I
just created an outline of like what I did every day,

(40:47):
and then it was just filling in the research and
filling in all of that information. And so yeah, so
she you know, found five you know, publishers that wanted
to meet with me, and I met with one. I
was like, oh, all right, this is cool. Yeah, but
then I met with Penguin Random House. That was the
second publisher that I met with, and they came in

(41:10):
with a full team of latinas. I mean, one lady
was there, you know, crying saying how much she like
loved the book or the proposal and how much it
was needed. You know, it was all women, and it
was just like, Wow, these people actually are reading this
and believe it, right, Like I feel like when you
meet with other people they say they read it, but

(41:30):
like the other person made me feel icky again, like
some people just don't have people's skills. Yeah yeah, but no,
but they came in ready. You know, they were like
we read it, we love it. You know, they were
actually giving me examples of like I knew that they
read it, and I was like, I literally looked at
my agent and I was like, I don't want to

(41:51):
meet with anybody else. I don't care what they offer me.
I want them because I know that they're going to
take this book serious. And they didn't ask me to
change it, like they didn't like. The publisher before was
like what about white women? And I was like, white
women have a lot of books. They were like do
you think Yeah. They were like, do you think that
they're gonna feel like this book isn't for them? I

(42:14):
was like, but it's not for them, right, yeah, like
it's not so like that made me feel weird. But
then you know, they came in and they were like, no,
this book is for us, and I was like, yes,
you get it. So I don't care how much money
you give me. This is the one going. And I
didn't be with anybody else.

Speaker 3 (42:31):
And it makes the difference when you have a team
that believes you.

Speaker 2 (42:34):
Yes, exactly, Like I didn't care about you know, I
know people want the money, but I was like, I
don't care about the money. If my book is gonna
be changed, yeah, like to switch it up, yeah, and
switch it up or change my writing like that was
one of the main things. I was like, I'm gonna curse.
That's who I am as a human. I'm gonna say
things in Spanish. Whatever flies out of me in Spanish

(42:54):
is gonna stay in Spanish.

Speaker 1 (42:56):
Like, and they were like, yes, italicizing, and no, I
tell us I said that and said, no italicizing. Yes,
that's something that pretty sca because I've interviewed her a
couple of times already and that's something that she always
says too.

Speaker 2 (43:09):
Yeah, don't I tell you? Yeah, don't I talicize that.
They did italicize one thing in there, but it was
more of like because I was speaking, it was like
how to speak, so they italicized like when I say
this is how you speak? I think that italicized it.
I don't know. I'm looking through to see if I
see it, because I really did say, don't italicize it.
So now I'm like, did they they ialicized? They I

(43:31):
talicized like English words like when I emphasize it nice, yeah,
but not the Spanish words.

Speaker 3 (43:38):
Because they don't need to.

Speaker 1 (43:40):
No.

Speaker 2 (43:40):
I was like, no, whoever's reading it, either they google
it or they just keep it moving.

Speaker 3 (43:44):
Are they know they know?

Speaker 2 (43:47):
Yeah? Yeah for sure?

Speaker 1 (43:49):
And I love that story of how it started with
this proposal you to know what you don't know.

Speaker 3 (43:59):
And then I.

Speaker 1 (44:00):
Think it's also sometimes we plant the seed and you
also developed your body of work because you said that
at that point, you know, have the Chula method, and
then that allowed you to develop that body of work
that made it a much more robust book. But that
kind of like planted the seed and you within you
to be like you could write a book, but like

(44:20):
maybe this is not the time, you know, and so yeah,
I was just like ough right, it left a sour
taste in my mouth.

Speaker 2 (44:26):
I was like, I don't know this is for me. Yeah.

Speaker 1 (44:29):
And then as you build your the rest of your
body of work, now the time came when you were
much more prepared, you found a really awesome team, you
had more resources, and you had a whole body of
work than now we can all read anywhere in the world.

Speaker 2 (44:45):
Yeah, And I think again, it's like weird because if
I would have written the book back then, I didn't
have more dieticians on my team, Like I would have
been like probably killing myself to write a book plus
work and like trying to keep my self afloat as
opposed to like two years ago. You know, I had
a team. I could step back, I could like delegate

(45:07):
more and like actually take time to write the book
that I wanted to book, like or I wanted a
book that I wanted to write, because it took It
takes a lot of research. I mean people are always like, oh, yeah,
you wrote a book, and I'm like, yeah, but you
don't understand. Like they fact checked everything, and I love that.
I love that they were like, we need to make
sure that the research that you put in here says

(45:29):
exactly what you're saying is say And I love it
because I think that, you know, I sometimes you know,
see these books out here, people that have no business
writing it. They are a fact checked and they're like
saying all this random shit that is really hurting people.
But like, I am so grateful that I have, like
have a publisher, had a publisher that was just very

(45:50):
much like, no, we are going to make sure that
like everything you say is correct, and I'm like, yes,
let's go. I mean, the fact checking was horrible, you know,
like did you see the paper and it's all red
lines and You're like what the hell? Yeah, and all
the questions and I'm like again, I don't like to
be told what to do, so it's a lot for me. Yes,

(46:11):
to take it in, but no. Like knowing that my
book is actually giving real science information and that nobody
can dispute it because like I literally was fact checked
to no end is important for me. I probably wouldn't
have gotten fact checked back then because I wouldn't have
had this publisher.

Speaker 3 (46:29):
Totally. I love that.

Speaker 1 (46:31):
So tell us all the places and spaces where people
can find you.

Speaker 2 (46:35):
Yeah, pull it up, because that is where you could
have looked at it. Everywhere books have everywhere books are found.
You can get it at every bookstore online. I mean
you're you're probably not going to walk in and get
it at every bookstore.

Speaker 3 (46:50):
You can ask for it.

Speaker 2 (46:51):
You could ask for it at the library. You could
ask for it at your bookstore. The more you ask,
the better more people get to see it. And it's
also on audible. I recorded it myself, so you can
get the audio if you have Spotify Premium or if
you have I don't know. I don't use the Amazon stuff,

(47:14):
but apparently it's also on Amazon Audible, like if you
have the premium, if you have like Amazon Music, so
anywhere that you can listen to audiobooks. It's on there.
It's only row FM. You could get it on Libby
if you request it. So, like anywhere you can find
the books, you're going to find it. And it's also

(47:34):
coming out in Spanish, so it'll be first. So you
can pre order that now, because pre orders are the
best things you can do for an author. Yes, so
you can pre order it and then you can order
the English version and have it immediately.

Speaker 3 (47:53):
For sure.

Speaker 1 (47:54):
Pre orders are super helpful because it basically is a
way for people to show the publisher that we want it. Yeah,
and so we don't have the pre order for the
English one, but we can do it for the Spanish one.

Speaker 2 (48:05):
Yeah.

Speaker 3 (48:06):
And what I like to.

Speaker 1 (48:08):
Do is I order like two or three sometimes five,
you know, depending on my budget, and then I give
them away. They're great get like given a book for
birthdays or great gifts.

Speaker 2 (48:20):
Yeah, I love it.

Speaker 1 (48:22):
I'm planting that seat on listeners because sometimes we get
invited to like I don't know, complains or whatever.

Speaker 3 (48:30):
Yeah, in a book.

Speaker 2 (48:31):
Yes, and if they can't read with their eyeballs, tell
them it's on.

Speaker 1 (48:35):
Spotify there we go download itload for sure for sure. Okay,
So I mean there, I still have so many questions.
But one thing that I wanted to ask you was
this intuitive eating thing.

Speaker 3 (48:52):
Can you talk about that, missus? Tell me your take
on it.

Speaker 2 (48:57):
So, in turn, eating became very popular in twenty twenty.
I mean it's been around since the nineties, and I
learned about it before that, not through school, but like again,
when I was trying to figure out like a different
way that I knew, you know, was that what I
was being taught, I came across house at every size,
I came across intuitive eating, and it really really changed

(49:19):
the way that I educated because I was like, this
makes sense. This is how I grew up eating, This
is how I know how I lived my life. I've
always been a very you know, quote unquote natural intuitive
eating like I again, because I was never forced to eat,
I was never told not to eat, like I was
just very intuitive with my needs. And it makes a
lot of sense, right, because if you aren't told those things,

(49:42):
then you're able to grow up listening to your hunger
and your fullness and understanding all of these needs. But again,
because we grew up in all these societies that make
you micromanage the children, they don't even have choices, right,
They it's you know, do as I say, not as
I do kind of scenarios. They can't speak up, they
have to clean their plate, they have all these things.

(50:03):
You really take away that body autonomy from them. So
intuitimeding just felt like a very new and like progressive
and like amazing idea, right, and I was like, yes,
I'm all in. But then, you know, as you're in
a lot of things, you start seeing things differently, like, okay,

(50:24):
like intuitiveating is great, but it's also missing a lot
of this like cultural aspect of it. And then people
started co opting it, and then it got really murky
and weird. And it's like people, it's like we can't
have any good things because as soon as something's good,
people take it and like do completely different things. And

(50:46):
I do feel like, you know, I say this in
the book, but like people take things so serious, Like
people become like stand culture is so crazy because.

Speaker 5 (50:55):
Then they live and breathe these rules and they live
and breathe these principles and it's like you just made
it worse. Yeah, yeah, because life isn't about you like
creating a set of rules and like following you know,
like this like strict way.

Speaker 2 (51:12):
So like people definitely take into a eating and make
it into like this like stand culture, the way of
thinking and doing it's like you can't God forbid, you
know you're not you're doing something differently. So for me,
it's more of like the way that I've lived my
whole life. It's like you learn these things, you take

(51:32):
what you take from it, and then you keep it
moving right, like you learn what you need to learn
and you you keep moving forward. Like it doesn't have
to be a checklist. It doesn't have to be all
or nothing. It doesn't have to be this like insane
way of living. It's just be you do what's works
for best for you and your body, which is really

(51:53):
hard in today's social media TikTok influence your world, right
because everybody and their mom thinks that they can come
and you know, speak about nutrition.

Speaker 1 (52:02):
Yeah, everyone's an influencer.

Speaker 2 (52:04):
Everybody's an influencer. Everybody knows about food and nutrition. And
I'm like, you don't trust me, No, you don't, and
what works for you doesn't work for others. Like it
just it's so annoying, you know, this whole like high
protein thing. I'm like y'all are killing yourselves. You're eating
so much protein that I feel bad for your poops.

(52:25):
Like it's horrible, Like what are we doing right?

Speaker 3 (52:30):
Like the all meat diet.

Speaker 2 (52:32):
I don't get me started. Don't get me started, and
like it's just it's just again, Yeah, it's just annoying
because it's like, why would you think that that's okay?
And again, brain rot, it's the only answer I have.
It's the brain rock.

Speaker 3 (52:52):
Yeah. Is that why you got on social media?

Speaker 1 (52:55):
Because you were seeing people kind of like talk all
kinds of nonsense.

Speaker 2 (53:00):
I got on social media, yes, for that reason, and
also because there was like nobody. I mean I started
off definitely like in the interitterbating space and there was
like no dietitians of color really in the intitibeating space.
There were really there was really nobody talking about it.
Like I was from like that cultural lens, and a

(53:20):
lot of the other you know, dietitians that I knew
back then, were like, you have to do it, like
we need you in the space, like we need your voice.
And I was like, okay, I guess I'll do it fine,
and then the fine here I am. I was like okay,
and then now social media is my job. So here
we are.

Speaker 3 (53:39):
You enjoy it. It looks like you enjoy it.

Speaker 2 (53:44):
Some days. I okay, So I think it's funny because
I very much go with my moods.

Speaker 1 (53:51):
You do intuitive social media, Yeah, I do.

Speaker 2 (53:54):
Yeah. I only post like I don't plan ahead, like
I know people have this like plan and like you know,
I don't. I don't plan any posts. I don't. I
just whatever comes out of me that day is what
comes out of me. Usually I'm fighting people on TikTok
for the most part, so like I g that's how
I get so many videos. A lot of the comments.
I mean, people come into my comments and say the

(54:15):
most outrageous shit. So that kind of like keeps me
with enough content. I don't. I don't have to do
much because I'm fighting trolls. But I do like fighting
trolls a little bit, not too much. Sometimes it's it's taxing.
So certain weeks of my life, I'm like, I'm not
even gonna give this comment the time of day. But

(54:37):
if you catch me on a day where I feel feisty,
that's when you're gonna get the best content out of me.
So yeah, it's very like go with my mood for sure.

Speaker 1 (54:49):
How what's something wild that people have said that you're like,
this is unbelievable.

Speaker 2 (54:55):
So currently I am in a beef with the Bros
on Instagram because I made a meme that was really
funny in my opinion. It's hilarious about how women don't
need one hundred and seventy grams plus of protein and
the Bros came into my comments and they're really pissed

(55:16):
off about it because I was like, you're gonna mess
up your kidneys if you're eating that much protein. And
they're like, there's now research that says the high protein
and I was like, slow down, there might be no
research because one, it's ethically immoral to put someone on
to you can't study so that that's going to cause damage. Right,

(55:37):
So you can't put somebody on a high protein diet
and hypothesize that it's going to cause kidney damage because
you can't cause kidney damage.

Speaker 3 (55:47):
To study it, to study it, so.

Speaker 2 (55:49):
We need to clock that. Okay, some critical thinking skills.
We can't cause harm, so we're not going to be
able to study that per se, but we anecdotally, and
if you're a nephrologist, if you work in dialysis, if
you know anything about the kidneys, you know that too
much protein, if you can't digest it all at once,

(56:12):
you're going to pee it out. And that's a big
molecule and you have very tiny, tiny veins in your
kidneys and it can cause some acute kidney damage. It's
just going to completely damage your kidney's no unless you're
doing it all the time. So that's one thing. The
second thing is that, like most people, if you're trying

(56:32):
to eat that much protein, that means that you're eating
a lot less of everything else. So you're not getting
enough carbs, you're not getting enough fiber. You're probably getting
enough fat if you're eating it from animal sources. But
then now you no longer have a balanced diet. So
now only are you putting strain on your body because
you're trying to digest all this protein, you also don't

(56:53):
have any other nutrients to help your body at all,
so like it's a constant strain. And then people don't
drink enough water, so then again you're dehydrated and you're
putting even more strain on your kidneys. So it's like,
why are you fighting me on this.

Speaker 3 (57:09):
When it's also men talking about women's bodies.

Speaker 2 (57:12):
Exactly, And I'm like, my page is for women for
the most part, Like most of my followers are fems,
women that identify in that way, So like, why are
you here? Why are you asking me these questions, like
go mind your business somewhere else.

Speaker 3 (57:26):
Are they dietitians or no, it is jimps.

Speaker 2 (57:30):
Like jimbros, And I'm like, go ahead, yeah, Like you
can get away with saying these things because nobody's questioning
you because you're out here with a six pack, But
like you're putting people in harm's way because then in
my everyday practice, I see women coming in crying because
they think they're not eating enough protein. I'm like, my girl,

(57:51):
the math is done in kilos and you're over here
trying to eat your weight in protein pounds, Like you
can't go? Y, can I do this? You're going to
really cause a lot of harm.

Speaker 3 (58:07):
Yeah, so much.

Speaker 2 (58:09):
I can't.

Speaker 3 (58:09):
There's a lot.

Speaker 2 (58:11):
That's my current fight this week of April tenth on
the Instagram. Next week, I don't know what I'll be
fighting about.

Speaker 1 (58:20):
Well, but you know you got the energy that's good
Sundays not every day.

Speaker 3 (58:27):
Have you taken a break from social media.

Speaker 2 (58:29):
I take them all the time. I don't, Okay, So
I delete my Instagram app every Friday and I don't
download it again until Mondays. So I don't post at
all on the weekends. So I probably post like what
are two stories on Fridays and then you don't see
me again until Monday morning.

Speaker 3 (58:43):
Like I love that boundary.

Speaker 2 (58:45):
Yeah, I don't post at all on weekends. If I'm
working with a brand or whatever, I'm like, you don't
get weekends out of me. It's Monday through Friday, preferably
Monday through Thursday. Nice because I'm not going to be
on there all day every day. So yeah, I don't.
I don't post on the weekends. I don't care what
it is. If it's important, I'll post about it on

(59:06):
Monday as a recap. So yeah, I don't do that.
I mean TikTok is different because on TikTok, I just
go and laugh for shits and giggles. So I don't
delete the TikTok app. And also if you delete the
TikTok app.

Speaker 3 (59:19):
You might not be able to download it again.

Speaker 2 (59:21):
Yeah that happened to me already once. I can't do
that again. Because I deleted it when the band happened.
But also you lose all your drafts. And I don't
ever keep drafts on Instagram, so I can delete it
over there.

Speaker 3 (59:32):
But you lose your drafts when you delete.

Speaker 2 (59:35):
The TikTok app and Instagram. If you delete any social
media app, you lose all your app, all your drafts.
But I don't keep drafts, okay, so I usually they're
in TikTok, So I can't delete the TikTok app, but
I do have screen Zen, which has the limits, So
then I'm like, on the weekends, I limit my TikTok
to like twenty minutes max. Nice. Nice, So I scroll

(59:57):
and laugh and then I'm done.

Speaker 3 (59:59):
Nice. Well, Helena, thank you so much. We could stay
talking forever.

Speaker 1 (01:00:04):
And I know, but yeapper oh, and I have all
the questions, so you know, it's like a never end.

Speaker 2 (01:00:11):
I answered, They're all answered in the book, trust me,
I answered.

Speaker 3 (01:00:14):
I know, I know. So definitely, listeners get the book. Yeah,
pre ordered the book in Spanish. Yes.

Speaker 1 (01:00:23):
Please, you didn't tell us abore to follow you. You
just told us what we're to find the book.

Speaker 2 (01:00:27):
Sorry, Yeah, you're letting a nutritionist on all socials.

Speaker 3 (01:00:32):
Last couple of questions. Do you have a remedia you
want to share with us?

Speaker 2 (01:00:37):
Remedia?

Speaker 4 (01:00:38):
Oh?

Speaker 2 (01:00:38):
The one I used yesterday was when you have a chicho,
you put butter and salt on it? What? Yes, it
takes inflammation away immediately. My daughter got elbowed at dance
and she had like a huge childer. She's like cry,
So you know, I was like, immediately, put it on
and it takes away the inflammation. Don't ask me why
or how. I don't know the science behind it, and
I don't really care because it works because it were

(01:01:00):
butter and salt and salt at home.

Speaker 3 (01:01:03):
Nice. Okay, yeah to butter salt. That's a new one
we've not heard.

Speaker 2 (01:01:06):
Yeah, you've never heard that one before. No, okay, if
you have a chichon, they don't happen often unless you
have children. Yes, but if there's a chichon, you put butter.

Speaker 1 (01:01:19):
Unless you're like clumsy, have ADHD like me and just
run into things.

Speaker 2 (01:01:24):
Yes, you're gonna need butter.

Speaker 3 (01:01:28):
The ADHD hips are a thing. I don't know if
you've seen them.

Speaker 1 (01:01:32):
So people with ADHD often like walk with their hips
like swing like because we run into things all the time.
Because there's this like spatial awareness.

Speaker 3 (01:01:41):
Fascinating.

Speaker 1 (01:01:42):
Yeah, so we're like, my hips are always running into things.
Oh that's okay, that's not where the chon goes. Yeah,
it works. Do you have a quote or mantra yulabi yolo?

Speaker 2 (01:01:58):
Okay, this moment, I'm like, I don't know what's going
to happen. We're living in some weird times. You gotta
do what you gotta do.

Speaker 3 (01:02:04):
It's very dystopian at the moment, very dystopian.

Speaker 2 (01:02:08):
So I'm just living my life one day at a time.
But you know, like, uh, torretto, you know, one quarter mile.

Speaker 3 (01:02:17):
That's right. All we can do is keep going.

Speaker 2 (01:02:22):
Yes, furious for you.

Speaker 1 (01:02:26):
No, seriously, Okay, Well, thank you so much Dlina for
coming to up a combomb.

Speaker 3 (01:02:36):
This was a lot of fun.

Speaker 2 (01:02:38):
Yeah, thank you.

Speaker 1 (01:02:39):
We'd love to have you again if you want to
come back, ask more questions. I'm sure you have all
the answers, and thank you, thank you, Thank.

Speaker 4 (01:02:48):
You all right, listeners, that was my condo.

Speaker 3 (01:03:00):
How do you feel? What do you think?

Speaker 1 (01:03:02):
Definitely screenshot and tag us, drop a comment if you're
watching this on YouTube. If this podcast has ever inspired you,
there are a couple of ways that you can support
us of course, leave a rating, a review, subscribe, drop
a comment, Share the episode with someone you love and
care about that you think they'll resonate with this. You
can also drop a review, leave us five stars. In

(01:03:25):
the podcasting platforms, we are always looking for more and
if you want to support and buy usco a month,
you can join the Supporters Club. This is the place
where we get exclusive content. You get additional content for
only five dollars a month, and your contribution allows us
to continue to create content for you. Of course, we

(01:03:47):
have additional programs inside kavacompom dot com. I love teaching,
so there's some workshops that you can access through their
clat Okay, take the culture quiz. You'll see that linked
in the episode notes and in the description of the video.
You can hire me to speak at your organization, your company.

(01:04:08):
Let's bring these conversations to mass engaging conversation. I love
having conversations where we do it together.

Speaker 3 (01:04:21):
Stay shiny,

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