Fat: Friend or Foe? Separating Biblical Wisdom from Modern Myths

For decades, we've been told that fat is the enemy - but what if we've been wrong this whole time? Chrissy and Katie challenge conventional wisdom about dietary fat, exploring why our bodies actually need quality saturated fats to thrive. From biblical references the "fat of the land" as God's portion, to the science of how fat affects brain function and hormones, this episode will change how you think about fat in your diet.

Random Revelation of the Week: Chrissy discovered the ultimate natural cleaning solution using baking soda, Dr. Bronner's castile soap, and hydrogen peroxide - it cleaned her moldy grout in one pass!

Memorial Moment: The hosts take time to honor Charlie Kirk and reflect on the spiritual revival happening worldwide following his recent passing.
Katie's Facebook Post https://www.facebook.com/share/p/1AGYWPp6c2/

Helpful Links & Products Mentioned

Biblical References:

• "Fat of the Land" - Biblical concept of fat representing abundance and blessing
• 1 Samuel 2 - Story of Eli's sons stealing the fat from sacrifices before it was burned to God
• Old Testament Sacrificial System - Fat as the "first and best" portion given to God, paralleling modern tithing principles

Healthy Fat Sources (Naturopathic Doctor Approved):

• Avocado & Avocado Oil - Rich in monounsaturated fats
• Coconut & Coconut Oil - Medium-chain triglycerides for energy
• Extra Virgin Olive Oil - Cold-pressed, unrefined
• Ghee - Clarified butter with high smoke point
• Grass-Fed Butter - Rich in fat-soluble vitamins
• Grass-Fed Beef - Bioavailable nutrients and quality saturated fats
• Pasture-Raised Chickens - Better omega-3 profile
• Pasture-Raised Eggs - Complete protein with healthy fats
• Pasture-Raised Pork - When sourced properly
• Raw Cacao - Healthy fats plus antioxidants
• Raw Dairy Products - Unprocessed, nutrient-dense
• Raw Nuts and Seeds - Variety of beneficial fats
• Olives - Mediterranean diet staple
• Wild-Caught Fish - Omega-3 fatty acids

Fats to Avoid:

• Trans Fats - Banned in the US since June 18, 2018
• Polyunsaturated Seed Oils - Vegetable oil, canola oil, sunflower oil, safflower oil
• Processed "Fat-Free" Products - Due to their chemical processing and often contain harmful additives

Harmful Additives in Fat-Free Foods:

• Carrageenan - Linked to intestinal inflammation
• Modified Starch - Highly processed thickener
• Various Gums - Artificial thickening agents
• Synthetic Vitamins - Less bioavailable than natural vitamins
• Added Sugars - Fructose, dextrose to replace flavor

Remember: This episode contains educational information only. The hosts are sharing research and personal experiences, not providing medical advice. Always consult healthcare professionals for personalized guidance, especially regarding significant dietary changes.

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Episode Transcript

Chrissy (00:00):
Hello and welcome to Crunchy Stewardship.

(00:02):
My name is Chrissy Roach.

Katie (00:05):
And my name is Katie Fiola Jones.
We are two cousins who arepassionate about learning and
sharing knowledge to equipothers to steward their
spiritual, mental, emotional,financial, and physical health
in order to honor God in everyaspect of their lives.

Chrissy (00:21):
In our podcast, we take deep dives into what it means to
steward our lives as Godoriginally intended for us with
the resources that God has givenus.
We look at topics like food,medicine, finances, mental
health, and tons more through anatural lens, and with the
biblical foundation.

Katie (00:39):
So as we get started in today's episode, we are going to
introduce our random revelationof the week.
This is a segment where one ofus just shares something that we
have learned the week, or maybethe last month or something.
That is somewhat crunchy andmaybe is related to today's

(01:01):
podcast episode, or maybe it'snot related to the topic at all.
That's why we wanted to have achance to just bring in some
random facts for you on whatwe're learning in real time.
So, Chrissy, with that, whydon't you introduce to us your
random revelation for this week.

Chrissy (01:21):
My random revelation this week has absolutely nothing
to do with our topic today, butit has everything to do with
cleaning, specifically cleaningkitchen floors and shower
stalls, and anything that hasgrout, especially so.
I don't know if you remember afew episodes ago I mentioned

(01:42):
needing to get a bunch ofdifferent essential oils to
clean the little bit of moldthat I thought I had growing in
my shower.
And it was specifically likedark dots that I had growing in
the grout.
And I thought it was mold lookedlike mold.
I still think it's mold, and Ihad seen on Instagram that if

(02:06):
you get, I think it was likerosemary oil, clove oil and
eucalyptus or something likethat, that you can clean it with
those.
But looking at those threetogether, I was about to drop
$150 on these three oils, and Ireally did not want to do that
until I came across anothervideo on YouTube.

(02:27):
On Instagram.
This is the only reason I don'tget rid of Instagram is because
I learned things like this.
And it's amazing is that if youcombine baking soda.
Dr.
Bronner's Castile soap andhydrogen peroxide together, they
work so incredibly powerfully atcleaning grout and cleaning mold

(02:53):
out of grout and things likethat.
I'm not even kidding you, Katie.
I have one of those likeelectric scrub brushes, things
that goes right.
One pass over my grout and itwas clean With this stuff.
I did not have to scrub.
I didn't sit in there for hours.
I finished the entire likeshower in 30 minutes, done

(03:15):
beautiful looks, brand spankingnew.

Katie (03:19):
I love that.
I need to do that.
I also like that you have one ofthose electric scrubber brushes.
I do not have one, and thatwould be really helpful.
I actually used our bowlcleaner.
I don't even know why I thoughtof this.
So Malachi takes almost one batha day because he has, sometimes

(03:40):
he has these nasty blowoutswhere it's just more worth
throwing him in the bathtub thanusing all of the wipes in the
world to clean him off.
And so we take a lot of baths inthis house and hence there tends
to be a ring around the tub veryoften.
And I just felt like the ringwas not getting cleaned off and
I decided to use, um.

(04:02):
A toilet bowl cleaner, like mynatural one, just because I was
like, I don't know, it seems tolike stick to things better like
grime and I, I scrubbed that andit with a nice, just good scrub
brush and it came right off.
So I love finding things likethat.
I do love Dr.
Bronner's soap.
Um, his cast style soap is just,that stuff is so good.

(04:23):
So that I like that

Chrissy (04:24):
It's so good.
Although don't use thepeppermint scent for body wash.

Katie (04:29):
that's the

Chrissy (04:30):
doesn't, I don't like it.
It like makes my skin feel allprickly

Katie (04:37):
Oh my gosh.
You know why I do like it is,

Chrissy (04:40):
it makes your skin feel all prickly.

Katie (04:42):
Well, not that, but I guess maybe if it kind of does
The reason I actually like it,and if you're listening, you
maybe think that I sound veryweird.
Well, I do because I'm gettingover like a little sinus thing,
so I'm so clogged up and.
Peppermint is so helpful foryour sinuses and it helps clear
'em up.
And that's why I love it becausein the morning when I'm taking a

(05:03):
shower, it just feels like itawakens me, and that's literally
why we decided to go with thatscent.
That is so funny that you'relike, of all the scents, don't
use it.
And I'm like, that's the one

Chrissy (05:13):
Oh my gosh.
It's like the complete opposite.
We decided, we tried it firstand we said, absolutely not.
We're never doing this for bodywash again.
It's so strong and like a teenybit gets in your eye, you're
done for the day.

Katie (05:26):
Yep.
Yeah.
Wow.
Okay.
Doesn't like it on his face.
What scent do you use?

Chrissy (05:30):
the almond, right now,

Katie (05:32):
Okay.
I,

Chrissy (05:33):
it's the green one and it's rather gentle.
I don't think it smells likealmonds, but apparently it does.
Um, I like it.
I think next we're gonna trylavender.
We're kind of just going throughall of them.

Katie (05:46):
I personally, have everything lavender scented if I
could.
Wes actually doesn't love thesmell of lavender and so.
Anything that's just mine istypically either a lavender or a
vanilla scent.
'cause those are my favorite.
But anything that we share islike body soap.

(06:06):
we don't do that because he'slike, it just smells too, like
frilly and girly.
Dr.
Bronner has like a baby, um,soap as well.
And we have one for Malachi.
I don't remember what scent itis.
I think it, the bottle has likeorange on it, so anyway.
Yep.

Chrissy (06:24):
I actually just made a new batch of my homemade laundry
detergent using the lavender Dr.
Bronner's soap.
I haven't actually used it yet.
It's still curing, mostlybecause I just haven't, Hmm.

Katie (06:38):
My quick update with laundry detergent too.
I got all the stuff to make myown laundry detergent.
I'm making a dry version, like apowdered version.
I personally prefer it becauseit's less messy.
You do a liquid one, right?

Chrissy (06:52):
I, it's like a gel, but yeah.

Katie (06:55):
Yeah, we, I just, I, I get so messy for me that it's
not as

Chrissy (07:00):
Yeah, I

Katie (07:01):
I wanted to

Chrissy (07:01):
I,

Katie (07:02):
powdered,

Chrissy (07:04):
I made the mistake this week.
Um, I had, I had just a littlebit left in the bottom of my
five gallon bucket, and so Ipoured it into like a mixing
bowl so I could easily scoop outthe remainder of it.
And I forgot that I had put themixing bowl on top of my five
gallon bucket in the cabinetunder my sink.
And so when I opened the cabinetunder the sink, I just grabbed

(07:25):
out the empty five gallonbucket, forgot that the bowl was
on top of it with the detergentin it and spilled it.
All over myself and all over therug and the kitchen floor, and
now there's a very clean spot onthe kitchen rug.

Katie (07:48):
Ugh.
funny.
See, it would, it woulddefinitely be a pain too, if it
were powdered, but at least youcould vacuum it up versus like

Chrissy (07:56):
Mm-hmm.

Katie (07:56):
of yours.

Chrissy (07:58):
Well, hey, I just did a whole load of kitchen towels.
It was great.

Katie (08:02):
There you go.
That's so funny.

Chrissy (08:05):
Anyways, let's transition to the actual topic
for our episode today.
We are going to be talking aboutfat, specifically, fat in food,
fat free food, fat substitutesin foods, all the things fat,
which is gonna be fun.

Katie (08:27):
Yeah, it sounds kind of funny, but This topic is
something that I keep comingback to a lot in conversations
about food and nutrition thewhole, like right now, the
conventional wisdom out there,and I'm kind of using air quotes

(08:49):
as I'm saying this, like theconventional wisdom about food
is that we really should avoidfat at all costs and saturated
fats are evil and they're what'smaking us fat in general,
overweight fat, and they arekilling us.
And so that's, that's kind ofthe like paradigm that we've

(09:10):
been in.
But what I've been realizing andlearning over and over, and I
think we've kind of touched onthis subject a few different
times throughout our episodes,but we wanted to kinda dive into
just fats specifically here.
What I've been learning is thatfat actually is.
So necessary for a healthy,robust body.

(09:35):
Like something that is likeoptimized.
Your body is like healthy andworking right?
You need good saturated fats andyeah, that's just not usually
what we're told.
In fact, I had a very goodconversation with my father, um,
just this past weekend becausewe were kind of talking about

(09:55):
this and I was telling him, youknow, like, is, oh, we were
talking about meat.
That's what it was.
We were talking about meat andhe was asking about like fat
contents and meat.
Because growing up even, wereally stuck towards like
chicken and Turkey and pork andthings that typically have a

(10:16):
lower fat content than somethinglike a, a steak would.
And so because we've been taughtthat.
these fats is what's healthy.
And so when I, when I said thatwe've actually been switching as
a family ourselves, like me andWes and Malachi, um, we've been
switching to eating a lot morered meat and a lot higher fat

(10:39):
contents and lots of butter andall this stuff.
And he was like, well, don't youwanna be avoiding all the
saturated fats?
And I was like, oh, actuallythat is what we've been told.
But that is not actually truebecause our bodies really,
really need these good saturatedfats for.
Our brains, like our brain ismade up of fat and cholesterol

(11:02):
primarily, and we need lots ofgood, healthy fats in order for
our brain to work properly.
We also need it for our musclesand our joints and our ligaments
and even our bones, likeliterally all parts of our body
really do need fats, um,including your like digestive
system, which kind of makessense when you think about fat

(11:25):
as almost like this lubrication.
Um, it kind of helps like thetrack keep going clear and it
just helps things run properly.
So, yeah, I think this is areally good topic.

Chrissy (11:39):
Fat is so incredibly important in our diet, and I
feel like the mainstream messagethat has been sent to us for.
50 years at this point is thatlike fat is the devil, but the
reality is that sugar is theculprit here and the one that's
causing this high cholesteroland obesity and everything like

(12:01):
that.
So think of it as fat is oftenlike the flavorful part of of
food.
You know, if you take the fatoff of your meat, your meat has
significantly less flavor in itthan it did before.
Think of like a ribeye is somuch more flavorful than a New

(12:22):
York strip.
Well, yeah, that's because theribeye has gristle in it and it
has a lot of fat interwoven intothat muscle.
Whereas the New York strip isjust straight muscle, unless you
have the fat on the side of it,which I cut off a lot as a kid
because I thought it was yuckyand it tasted weird.
And it was squishy, but like,no.

(12:42):
The reality is that's thereally, really good stuff and
fat actually does hold.
Really great vitamins andminerals for us.
It has all of the fat solublevitamins.
That's A, D, e, and K.
And those are so important for,um, day-to-day function.
Think of like vitamin D.
The vast majority of Americansare vitamin D deficient.

(13:06):
Well, another reason, not justbecause we're sitting inside all
day not seeing the sun, whilealso we're limiting our fat
intake because we've been toldfor so many years that fat is
bad.
But when we actually break downand look at how different things
are processed in our bodies, um,fat is the thing that holds the

(13:31):
most energy, right?
So if you think about how yourbody uses energy, it goes to
glucose first, then glycogen,which is like a complex.
Sugar molecule and then it goesto the fat.
So if you don't have enoughglucose in your body, you need
that fat there in order for yourbody to continue to function

(13:54):
because it will break down thatfat in a prop process called
lipo lysis.
It'll break down that fat backinto sugar for your cells to
function off of that sugar.
But at the same time, if thereis a lot of excess sugar in the

(14:14):
body, then it gets transformedand stored as long-term energy
stores through a process calledlipogenesis is where the body
takes extra glucose, changes itinto a fat molecule, and stores
it for the long term.
Now, when the body starts to dothat.

(14:35):
It requires a lot of glucose.
In order for the glucose, I'mjust going on like a full
anatomy train right now.
In order for the glucose to beused by your body, you need
insulin in order for it toactually get into the cells.
But if you have so much glucosein your body, O over and over

(14:55):
and over, constantly giving yourbody more and more glucose, it's
constantly trying to either useit or store it.
And oftentimes, not necessarilyby cause or effect, but when you
have excess fat stores, that isoften related to insulin
resistance.
And that's because so many ofour cells are like, oh, well I

(15:17):
see that insulin again.
I'm just not gonna respond asmuch as I did before because
like sugar is a drug, you needmore of it to get the same
response out of your body thatyou got before just like normal
drugs.
And so.
That's where that insulinresistance comes from.
So increased fat in the body hasa correlation with insulin

(15:39):
resistance.
Additionally, one thing Ilearned is, um, so fat, let me
back up a little bit.
Fat is very, very, very good foryou, but when your body has too
much fat in it from eating toomuch glucose or too much sugar,

(16:01):
that's when you get theproblems.
The body doesn't store fatdirectly as fat, like when you
eat it, it doesn't store itdirectly as fat because your
body can't actually absorb fatby itself.
It needs to connect a protein tothat lipid in order to open the

(16:22):
gate for that fat to be absorbedinto the body, at which point is
then connected to a protein andworks to help build.
Amino acids and extra proteinsand helps with hormone balance
and all the things like that.
Think of it this way.
Estrogen is a fat-based hormone.
People who have a lot of excessfat in their bodies often stro

(16:46):
struggle with infertilitybecause that their estrogen
being out of whack.
The same note, people withincredibly low body fat, think
of people with, um, eatingdisorders such as anorexia who
have very, very little body faton their body.

(17:07):
They also suffer from incrediblylow estrogen levels because
estrogen is stored in the fat.
Hence why one of the results ofeating disorders such as, um,
anorexia is menses the stoppingof the.
the monthly cycle because youneed estrogen in order to have a

(17:30):
cycle.
It's a, it's a balance.
You know, fat is so, so good forus, but at the same time, we
need to make sure we're gettingit the proper way and not giving
our bodies the opportunity tostore more than is necessary.

Katie (17:43):
Yeah.
Wow.
That is really fascinating.
I, I don't think I was aware ofall the estrogen stuff.
I maybe I've heard of that atsome point, but you just saying
that again is kind of like mindblowing.
Um, knowing, I mean, I alwayskind of knew like it's, it's
hard to get pregnant if you havetoo much weight or if you have

(18:05):
too little weight.
Like, I've just kind of knownthat.
But then understanding like thehormones and then even the way
that like fat just plays a rolein that is so, so interesting to
me.

Chrissy (18:18):
And also the difference in like different kinds of fat,
like visceral fat, which is thefat that's in and around our
organs tends to store more ofthe estrogen than subcutaneous
fat, which is the fat that wehave just like ripe beneath our
skin.
The kind that keeps us warm.
That's really important that.
Living in northern climates likeyou have more of versus me

(18:41):
living in a southern climate?
I have none because that's notfrom the things that we eat,
it's from the environment thatwe live in.
So yeah, those estrogens aren'tstored in the subcutaneous fat.
It's stored in that visceralfat.
When you got like the beer bellyor a lot of excess fat in and
around the muscles, that's wherethat extra estrogen is stored.

Katie (19:04):
What's really fascinating to me is, mention of fat so many
times throughout the Bible.
Uh, I came across a quote thatwas in my.
Favorite nutrition book that Imention all the time, but it's
actually a quote from anotherbook called The Fat of the Land.

(19:25):
And they kind of mention howBible brings in phrases such as
to live on the fat of the landhow that was readily understood,
um, in Greece, Italy, andFrance, um, as kind of being
like the best, like when you,when you have something that is

(19:46):
rich, it's typically somethingthat has fat.
Like these are, these are goodthings.
And I actually, today I'mreading, um, the book of First
Samuel, and in chapter two they,it's actually this funny story
where you have Eli who is, um, aprophet at, or is he a prophet

(20:10):
or is he just a.
Or is he just a priest?
He might just be a priest.
Um, you have Eli and he hasthese two sons who are not good
guys and they often would stealthe meat from the sacrifices
before the fat was burnedbecause the fat was often burnt

(20:30):
as, um, a sacrifice a like a, anincense sacrifice to the Lord.
And so they, obviously, theywanted the meat with the fat on
it still.
And so they would steal thismeat before the fat was ever
burned off of it.
And I, was just funny, I, I likenoticed that this morning'cause

(20:52):
I, I knew that we were going tohave this conversation today
about fat and I'm like, likeeven back then they knew that
the fat was really the best partof the piece of meat, like that
cut of meat, which is obviouslywhy God.
them to burn that as asacrifice.
Um, and then the rest of themeat E Oh, so Eli must have been

(21:13):
He must have been

Chrissy (21:14):
I think he's a priest.

Katie (21:16):
he's probably a Levite, right?
Because,

Chrissy (21:17):
Mm-hmm.

Katie (21:18):
Levite, because they are the ones who are the priest and
they got the meat, like thepriests were the ones who were
able to keep meat from thesacrifices to eat.
And obviously they wanted tokeep the, the pieces of fat too,
because they knew that it was sogood.
So it's just so fascinating.
Like even

Chrissy (21:38):
and that also, that also ties into like tithing
nowadays of like in talkingabout the meat, God got the
first and the best part of it,he got the fat, which, and he
got it first before anybody elsegot access to that meat.
He got the first and the best.
And that kind of relates tonowadays with tithing, you know.

(22:01):
Technically tithing.
The 10% ha was only mentioned inthe Old Testament, but
nonetheless in the NewTestament, it is continued to be
an expectation that we continueto give God our first and our
best.
And that 10%, the first and thebest, 10% of what we have been

(22:21):
given as a blessing from theLord goes back to him as like a
God.
Thank you for your gift, uh,your financial gift to me.
Let me give it back to you.
You know, um, very similar tothe sacrifices that, um, were
done in the Old Testament, theonly differences in the Old
Testament, those sacrifices hadto be done to atone for people's

(22:43):
sin because the only payment forsin is.
Death is blood.
That's the only way to pay forit.
And now that we have Jesus,Jesus has paid the ultimate
sacrifice by shedding hisperfect and spotless blood on

(23:04):
the cross so that we no longerhave to cover ourselves in the
blood, in sheep's blood or ram'sblood and things like that.
We have the blood of the lambcovering us at all times, making
us perfect before the Lord.
And how much better can we honorhim by, giving him the first and

(23:26):
the best of what he has givenus, you know, and with the gifts
that he's given us.
So anyways, that's just like alittle side note that doesn't
really have to do with fat, butit's cool to think about.

Katie (23:38):
No, but it is so important.
I mean, there are so many timesthroughout the Bible where.
I going and rereading them is soimportant like that.
The point I'm trying to make islike, it's just so important to
reread them.
Even if you've read parts of theBible a million times, like I
have read these books before,but then seeing them through

(23:58):
these new lenses and things thatI have learned, it just makes it
so much more eye-opening in whatI now know versus then that I
didn't know and, just noticinglittle things like that.
Like it makes so much sense whythey would want to keep this
this prized piece of meat thathas all the fat on it because it

(24:19):
is so good.
But that is what God calls us todo, is to give him the best.

Chrissy (24:24):
Hmm.
And that's also like testamentto the fact that God's word is
living inactive.
That we could read a passage atone point in our life and it
means something, means one thingto us and read it another point
in our life and somethingcompletely different sticks out.
And I, I love going back, so Itake a lot of notes in my Bible.
When I read my Bible.

(24:45):
I have like really big marginsand I will look back at the
notes that I wrote from highschool and I'm like, how in the
world did I come to thatconclusion from this part of
scripture?
And like.
My faith was very, very strongin high school, other than now
I'd say my faith in high schoolwas like the second strongest my
faith had ever been in my life.
And that's just evidence to methat like God was revealing

(25:09):
something very different to meas a 16-year-old than he is to
me now as a 24-year-old.
You know, like very differentlearning opportunities from the
Lord.
And yet both are still truebecause God's word is living
inactive and he continues toreveal himself slowly but surely
to us over time, through theworks of the Holy Spirit.

(25:30):
And so anyways, um, let'stransition back to fat.
Um, one of the things you saidearlier, I don't even remember
what you were talking about, butit made me think of baby fat.
And so when babies are born.
They are born specifically withbrown fat

Katie (25:51):
fat,

Chrissy (25:51):
and yellow fat.
Brown fat is what gives, theyhave majority brown fat actually
and very little yellow fat.
Brown fat gives the babies thislike round, chunky, cutesy,
little marshmallow look to them.
Yellow fat is the kind of fatthat adults have that looks a
little bit more liquidy almost,and like moves around when you

(26:14):
move and is not as nice lookingas brown fat.
Now, the thing that I foundreally, really cool when I
learned this, I think I learnedit in nursing school when we
were going over our pediatric orpediatrics unit, was that the.
Amount of brown fat that a babyhas is like the fat that's

(26:38):
responsible for keeping themwarm, not the yellow fat.
And so as a baby grows, if thebaby is kept warmer, then they
won't burn through that brownfat in using energy to keep
themselves warm, and they thenwon't create yellow fat.

(27:01):
And so studies have been shown,or studies have been done and
have shown that young childrenlike five to seven years old,
who still have that brown fat intheir body, like I don't know if
you've ever seen an elementaryschool kid and looked at them
and like, do they still havetheir baby fat?
You know, like some elementaryschool kids still have a little
bit of baby fat, you know?

(27:23):
But those kids that still havethat brown fat up until their
older years.
Tend to have much lowerincidents of obesity and chronic
diseases and things like thatbecause their body doesn't start
creating that yellow fat until amuch later point in life.
So, fun fact, if you keep yourbabies warm, then they'll be

(27:45):
skinny.
That's probably not an accurateconclusion, but.

Katie (27:49):
That is really interesting.
I've always kind of wondered.
Why some babies just tend to bevery, very chunky.
Malachi was not a chunky baby,like from the beginning he, he
was more than full term.
Um, and he weighed just veryaverage.
And then obviously, well, youknow, when we were in the

(28:10):
hospital for a month, he blew upinto a little jelly bean and he
weighed more than double at, ata certain point when he, uh, was
in the hospital than when he wasborn.
And it was a very pretty sight,uh, when that was happening.
But all of that, and when hecame home, he has just never

(28:31):
been like a very chunky baby.
And I've always kind of beenlike sad that he never really
had like the major roles on hiswrist and all the things that
are just so cute and pudgy.
But now looking back at photosof him, then.
He actually was decently chubby.
'cause now that he's like movinga lot more and he's like burning
a lot more of his calories andstuff with like learning how to

(28:53):
walk, he's definitely thinnedout even more.
And yeah, so it's just veryinteresting saying that.
And I'm like, I wonder, I wonderwhat's going on.
'cause I've had friends who havevery chunky babies and yeah,
they just continue to stay verychunky.
So I'm just like, I wonder, andI've always like that it might
be like breast milk versusformula, the babies I'm thinking

(29:15):
of were all breastfed and yetsome of them were more chunky
than others.
So I don't know, it's just kindof interesting.

Chrissy (29:22):
Now you're just gonna have to wait 10 years.
Are the chunky babies the onesthat end up to be skinny kids or
is it the other, other wayaround?
Chunky babies.
Stay chunky child.

Katie (29:34):
Yep.

Chrissy (29:34):
don't know.

Katie (29:35):
I guess.
I guess we'll find out.
So I actually, I came acrosssomething really interesting So
we're talking about how goodsaturated fats are.
You know when, when you havereally vitamin rich fats from,
especially when you have grassfed meats, or when you have like
butter from a grass fed cow, orwhen you have organic or organic

(30:02):
avocados and you're getting yourfats from these kinds of places,
like these are really, reallygood for our bodies.
But when we focus on avoidingthose and focusing only on like
trying to take in trans fats,which is what kind of
conventional is trying to tellus is the better fats.

(30:23):
So they're saying trans fats aregood, but that's not true.

Chrissy (30:27):
I thought trans fasts were illegal.

Katie (30:29):
um, are they illegal?

Chrissy (30:32):
I think so.
Hang on Google.
Yes.
In the United States, they havebeen illegal since June 18th,
2018.

Katie (30:41):
Okay, well good.
Don't eat them because they arereally bad.
And you know, that's actuallyreally interesting you say that
because the book I'm reading is,it was published before 2018.
I don't know the exactly when,but it was definitely before
2018.
So trans fats were obviouslystill around and they knew then
that trans fats were really bad.

(31:02):
And so good for them for knowingthat and telling us to avoid
them.

Chrissy (31:08):
I feel like now the narrative has switched from
trans fats to polyunsaturatedfats, which are like our
vegetable oils, our canola oil,our seed oil, sunflower oil,
safflower oil, all the.
The yuck, the yuck.
It's polyunsaturated becauseit's unstable.

Katie (31:28):
Mm-hmm.

Chrissy (31:29):
The saturated fats are stable fats, and they don't
cause nearly as muchinflammation in our bodies.
They're very useful.
Unsaturated fats, very unstable,causes a lot of inflammation in
our bodies, which then alsointerferes with hormone
production and metabolism andgeneral day-to-day functioning.
It I, it interferes with sleep,all the things.

Katie (31:51):
Yeah.
Good.
I'm glad we corrected thatbecause I knew, I mean, I, I
literally have in my notes righthere, trans fat equals bad,
saturated fat equals good.
So here's me my justnonscientific non, like, I just
don't know all what I'm talkingabout except for like.

(32:12):
Okay.
Saturated fats are actuallygood.
So, what's, okay, so my pointwhere I was going with this is
that we've been told to focus onthose polyunsaturated fats.
So switching to the vegetableoils, which sound good in turn,
right?
You wanna eat your vegetables,so why not get your oils from
vegetables?
Like it sounds, honestly,growing up I was like, vegetable

(32:34):
oil sounds like a good thing'cause it comes from vegetables
like that.
Just in my mind I'm like, thatkind of sounds like it makes
sense.
But when we focus on thosepolyunsaturated fats versus
getting the good rich vitamin,saturated fats, is that it is
unstable and it leads to a lotof chronic illnesses, um,

(32:57):
including like heart diseaseslinked with these cancers or,
um, linked with these eventhings like, um.
What is it called?
Alzheimer's.
I almost said autism because youand I were talking about autism
right before this, and I waslike, Nope, that's not right.
maybe, maybe it is linked toautism.
I don't know.

(33:18):
Maybe Robert F.
Kennedy will know for us if, um,there, it's also linked to

Chrissy (33:23):
RFK.
If you are listening, let usknow.

Katie (33:26):
Well, let us know.
Give us a call.
Um, but anyway, so when peoplefocus on these things, it leads
to a lot of really bad stuff.
In fact, I like you.
I honestly don't like Instagram,but I do like Instagram because
I like the things that I oftenlearn, um, from, I, I have a

(33:48):
specific few set of people thatI love, the things that they
teach and post, and I'm justlike, this is so good.
Like I, I, I just love soakingit up.
Anyway, I found this.
post that, um, talked about astudy that was done, um, at, at
Stanford University by anoncologist who just looked at, I

(34:11):
think it was, it was just likean what is it?
What are the, is it anepidemiological study when they
just observe things

Chrissy (34:19):
Sure.

Katie (34:20):
like the trends?
Does that make sense?
It's

Chrissy (34:22):
Um,

Katie (34:22):
a causation, they're not looking for the actual cause.
They're just observing a trendof something.

Chrissy (34:28):
okay.
Sure.
I don't know.
And

Katie (34:31):
epidemiology.

Chrissy (34:33):
that's the study of epidemics and like diseases,

Katie (34:38):
Is it it or there's it up.
Look it up.
Whatever the study of like acorrelation thing is and you
tell me in a second.

Chrissy (34:44):
sociology,

Katie (34:46):
No, it's, that is funny.
Sociology though,

Chrissy (34:50):
that actually in college when I had to take my
sociology class, we were onlyallowed to make observations.
We were not allowed to make anycausation statements.
And it drove me crazy becausethe causation was so clear to
me, but I was not allowed tomake those statements.
They were illegal.

Katie (35:09):
I honestly though, it makes sense.
So when you were talking aboutthe estrogen and fat thing, in
my mind you associate somethinglike if you have more fat, you
can't get pregnant, or if youhave too little fat, you can't
get pregnant.
So it seems like the fat is theissue when really the estrogen
is likely the cause of it.
So it kind of makes sense whyyou can't always make claims

(35:31):
just based on your observations,because there could technically
still be an underlying cause.
So I guess it kind of makes, itmakes sense, but in other It
doesn't, I don't know.
Anyway, I, I understand thebeing safe about it because
there could still be somethingthat's causing the fat or the
something else, if that makessense.

(35:53):
I feel like I'm not even makingsense to myself maybe.

Chrissy (35:56):
No, you're making sense, but confirmed you were
correct.
It is the epidemiological study.
This is a scientific process ofexamining the distribution
patterns and determinants ofhealth related events in a
specific population withoutmaking causation statements.

Katie (36:12):
Yep.
Thank you.
RFK uses that term a lot.
I also learned it from the bookTurtles all the way down, which
we do not need to get into thatbook because that is a

Chrissy (36:21):
That's not the turtles all the way down by John Green.
It's the other one,

Katie (36:25):
it's the other one.
If you're curious, you can golook it up

Chrissy (36:28):
not the one by John Green.

Katie (36:30):
Not the one by John Green.
I've never actually read thatbook.
I almost did because I actuallyreally like John Green as an
author.
I, he, he writes a lot of goodstuff, like The Fault in Our
Stars.
Anyway, I was like, wow, he hasthat same title.
That's so crazy.

Chrissy (36:42):
You know, what's my, sorry, off topic.
My favorite John Green book.
It's really great.
You can like pick it up, readfor five minutes, put it down,
pick it up a month later, andyou're in a completely different
part of the book and put itdown.
It's called, the op scene,reviewed.
And he goes through just likerandom things about air
conditioning and pop stars andhow LA came to be, and frogs,

(37:08):
and just like each chapter islike how each of these things
relates to humanity and itssignificance on humanity.

Katie (37:15):
guy.

Chrissy (37:16):
It's so random.
I know.
Anyway.

Katie (37:19):
my book called, um, American Frugal Housewife, that
I got one time at a nationalpark and I found it really
fascinating.
It was like written in the 18hundreds about just like ways to
save money as a housewife.
And I just thought it was reallyinteresting.
But literally every sentence islike a different subject.

(37:39):
It'll be like save the ashesfrom your fire in order to
makely soap.
And then the next sentence willbe about like stitches and
socks.
And then it'll talk about likebathing in general.
And then it'll talk about food.
And it's like literally like,it'll be a paragraph, but every
sentence is about somethingdifferent.

(38:00):
And it drives me slightly nutsbecause like, it's not something
I can go back and reference tobe like, what was that one fact
about soap that she said, Iliterally have to like go
through everything in order tofind it.
So

Chrissy (38:11):
At least John Green has his thoughts separated by
chapters,

Katie (38:14):
Yep.

Chrissy (38:16):
sorry.

Katie (38:18):
That was a really good tangent.
I really enjoy ourconversations.
The, the thing that I was goingto originally share was that I
found this post that talkedabout this study from Stanford
done by an oncologist.
I think it was just anepidemiological study, which we
now learned is just theobservation of these trends

(38:39):
within health and things.
But they did a study on what thefavorite food was of millions of
cancer patients, and they foundout that the favorite food,
you'd think.
Would probably be something,maybe like sugar or maybe, um,

(39:00):
that they just loved fast foodor red meat like these things
that people often associate withmaybe more bad health in
general, which fast food is oneof those things that there's a
lot of problems with it.
I'm not saying go eat a bunch offast food or even sugar, but
interestingly enough, the typeof food that they loved the most

(39:21):
was,, fat free foods.
So fat-free dairy products, 0%fat yogurt, fat-free, cottage
cheese, fat free, um, keefer,skim milk.
It's just that, that like blewmy mind.
I was not, I was expecting it tobe sugar, like when I saw this
post and I was like goingthrough and reading the

(39:42):
information about it.
I thought it was gonna be sugarbecause I know that I have
learned a lot.
We've talked about sugarobviously, and how that is
really bad, but it's sointeresting that it's the fat
free stuff and it is really,what it really comes down to is
a lot of the chemicalprocessing, in order to get
something to be fat free, youknow it, it has to go through

(40:04):
this treatment process whereit's treated with different
acids, um, and alkali in orderto make it fat free.
And then they have to add backin some sort of artificial
thickener to make sure that itactually stays like milk.
Like you think about milk, likeskim milk nowadays, like we have
switched to full fat, you know,whole milk.

(40:27):
But we are also doing raw milkthese days, so it's like extra
fat milk, like it's got all thefat in it and drinking skim milk
literally tastes like water tome.
And it is so nasty

Chrissy (40:40):
And

Katie (40:40):
so, yeah, I don't

Chrissy (40:41):
the crazy thing is I grew up on skim milk.

Katie (40:44):
Ditto.

Chrissy (40:45):
didn't, you also like our family.
Just whole milk was just not athing.
It was disgusting.
It was so thick and had such amilky flavor to it.
But now the thought of puttingskim milk on cereal or something
like that, I'm like, that's likeeight egg cereal in water.

Katie (41:03):
I mean, literally, I will not put it in my coffee because
I actually think it makes mycoffee taste disgusting now.
And I would rather drink itblack than put skim milk in it
because I'm like, I would, it'sbasically just like adding more
water to it.
But here's some of the thingsthat they often have to add to
these fat-free, especially dairyproducts.

(41:23):
So they add things likekeraginin, different gums,
modified starch, and thesethings often cause intestinal
inflammation.
really

Chrissy (41:37):
Remember as the,

Katie (41:39):
first step.

Chrissy (41:40):
it's a epidemiological study.
They don't cause anything.
It's just related to it.
Katie.

Katie (41:47):
okay, this is the actual, the, the stuff inside of it.

Chrissy (41:52):
Oh, okay.

Katie (41:52):
you're right, we should only talk in generalizations so
as to not get sued.

Chrissy (41:58):
That's true though.
Don't sue us, please.

Katie (42:03):
And we talked about this I think too in a, a previous
episode that when, when you havelike fat free stuff, the, the st
like everything is tastelessand, well, you kind of alluded
to that earlier too, is that themeat that often is full fat the
best.
And even like milk, milk justtastes better when it has all of

(42:25):
the fat in it.
It's just richer.
It's creamier, it has flavor andsubstance to it.
And so when you take all thatout.
You have to add back in stuff inorder to make it taste at least
worthy of putting into yourmouth.
And so they often do have to addsugars or, um, fructose and

(42:46):
dextrose, which are also justtypes of sugar.
Yeah, it's just stripping it ofall of the good stuff and then
putting in some not good stuff.
And even they, they add things,um, like the, what is it called?
The vitamins, the not goodvitamins.
The what

Chrissy (43:05):
Synthetic synthetic.

Katie (43:07):
Synthetic synthetic vitamins.
They add all the syntheticvitamins, which are not as
bioavailable to your body toabsorb, which, uh, my dad and I,
when we were having this meatconversation, I.
I talking to him about red meatand how I've learned, been
learning a lot of the benefitsof red meat and, and that's why

(43:27):
we've been switching.
But one of the main things isthat the red meat tends to have
more bioavailable vitamins andnutrients for your body than
getting those same vitamins andnutrients from things like
vegetables.
And the reason this is sofascinating to me, I'm, I'm
trying to remember, actually, itmight have been on, um, a Wise

(43:52):
Traditions podcast episode.
I've been listening to thatpodcast a lot more lately.
It's so good.
It's basically all about theWestin a Price foundation, which
is where a lot of thisinformation comes from.
Um, but they, they talk more indepth about all of it, but they
were mentioning that red meat,so you think of a cow, a cow

(44:13):
goes and eats plants.
And then goes and digests it andbreaks it all down, and then all
of the nutrients from thatgrass, like the vitamins and
everything, gets into the cowand is in its meat and, and,
and, you know, it's in itsmuscles and fats and body parts.
And then we go and eat that meatand it is just, it's already

(44:35):
processed by the cow, so it'smore available for our body to
absorb and use instead of thevi, like through getting it
through vegetables, is stillgood.
There's still obviously plentyof benefits to vegetables.
It's just that certain forms ofvitamins are not as easily

(44:58):
absorbed into our bodies as theywould be if you had it through
something, especially like redmeat, which was really
fascinating to me.
So I'm like, wow, okay.
We're just, we're gonna go onthis journey of diving into
having lots of burgers andmeatloaf and.
Chili.
I love red meat and chili,

Chrissy (45:15):
this is making me thinking, think about, so I'm
starting a process with anaturopathic doctor right now to
essentially like heal my gut.
And so we're going through,we're starting by eliminating
different foods and theneventually I'm going to get to a
full meat and vegetable dietfor, I don't even know how long

(45:37):
a month or two, which I did themath.
Unfortunately, that month or twois like over Thanksgiving and
Christmas and I don't know whatI'm gonna do.
Oh, we're gonna figure it out.
The Lord is good and he is goingto use this for his glory and my
joy.
And so anyways, I'm doing thisprocess and so they gave us like

(45:57):
a full list of healthyvegetables.
Well vegetables are healthy, butvegetables and good fats to in,
to implement into our diets andlike keep as integral parts in
our diets.
And so I'm just gonna go throughthis fat list real quick
because.
I found it really, reallyinteresting how many items there

(46:21):
are that contain good fats foryou.
So hang on to your socks.
Here we go.
Avocado, avocado oil, coconut,coconut oil, extra virgin olive
oil, ghee, which is clarifiedButter, grass fed butter, grass
fed beef, pasture raisedchickens, pasture raised eggs,

(46:41):
pasture raised pork raw, caico,which is the raw form of
chocolate, raw dairy, raw nutsand seeds.
Olives and wild caught fish.

Katie (46:53):
I don't think I heard tallow on, there was tallow on
that list.

Chrissy (46:57):
Oh, it's not,

Katie (47:00):
I expected you to say, gee, and then tallow right after
that, and then you didn't, and Iwas like,

Chrissy (47:05):
I didn't, I'm gonna have to ask him about that
because I would definitely puttall in that list.

Katie (47:12):
Yeah, learned for those who are looking for a good deal,
Costco does sell like big jarsof ghee and tallow and it's
apparently a grass fed versionof it.
You know, who knows if it's liketruly a grass fed, you know,
version of it.
'cause there's a lot ofloopholes and stuff.
But I, I just felt like that wasa really good step in the right

(47:35):
direction.
I actually got a, um, a thing ofthe ghee and we've been using it
more.
It is definitely a different,like that's the first time that
I've really been cooking withit.
I've had food that's been cookedin it.
'cause like we have, um,friends, it's, GH is used a lot
in Asian, like, especiallyIndian cultures.
And we have some really goodfriends who are Indian and they

(47:57):
cook a lot with it.
I personally have never cookedwith it and it's, I mean, it's
just like using butter, but it'sjust more.
Intense flavor, which is justsomething I've been getting used
to, especially on vegetableswhen I've used either like olive
oil or um, just regular butterbefore.
So yeah, it's, it's good.
I, I've been growing to like ita lot more.

Chrissy (48:19):
Ghee is one of those that it's like$12 every time I
go to buy it, and it's just asmall container and I just
cannot justify the$12 butter.

Katie (48:30):
Yeah,

Chrissy (48:31):
You know, like it was hard enough to switch to
pasteurized butter.
That was literally double theprice for half the product.
Then like normal butter, thegeneric brand, and then to
switch then to gh, which isagain, double the price and half
the product again.
I was like, I can't do that.
That's a lot.

Katie (48:52):
Honestly, it's a really good conversation as far as like
finances go that.
I would probably just stick toone of them as like your go-to
and just, you know, decide,okay, I'm going to have the, the
butter.
Like you, you switch to thebetter butter But even honestly,
like if you are someone who hasbeen using vegetable oil or

(49:15):
canola oil for all of yourcooking, like, don't even think
about necessarily jumpingstraight to the grass fed
premium butters and things.
The next best step would bereally just switching to butter
instead of a vegetable oil or acanola oil, because at least
it's a step better than thesepolyunsaturated oils that are

(49:40):
creating a lot of inflammationin your body.
And so I would, I would ditchthat and then move to just the
next step.
Oh, I actually wanted to mentionthis at some point.
I found this girl who I thinkher Instagram account is called
like a Little Less Toxic, andshe, really wanna get one of her
books.
In fact, I think it's going tobe, I'm gonna get it.

(50:02):
Don't tell Abby, maybe, I don'tknow if Abby listens to this
podcast.
Abby's one of our cousins.
She is getting married very soonand I'm so excited, but I think
I'm gonna get it.
This woman's book for her, um,it's basically just like a
non-toxic household, but it'snot like outrageous stuff.
She basically gives you likescales.

(50:23):
From my understanding.
I have not looked up the book,but she gives you like a scale
of like, okay, if you're lookingto have cleaner water.
Depending on where you are atthe scale, the next best thing
is doing this.
And so it's not necessarilyjumping all the way to getting
like a reverse osmosis and allthese like fancy filtration
systems.
But if you've just been drinkingtap water, just get like one of

(50:45):
the Brita filters and startthere and then do a burkee
filter and then, you know, Sowhen you're thinking about where
you're at on this like fat likethe scale of where you're at
with eating fats, you've beendoing the um, polyunsaturated
oils, which are basically justyour vegetable oils or seed

(51:07):
oils.
Just switch to something likeolive oil even, and then go from
there and then switch to thenext like slightly less toxic
thing versus like going all theway to the Rolls Royce version
of something.
So I just, I, I listened to apodcast episode with her.
I don't even remember if it waswhat, what podcast it was on,

(51:29):
but just, I really liked it'cause she had a lot of
practical steps that you cantake that weren't super
overwhelming and she has a wholebook on it.
And I was like, that would be areally good wedding gift.
And so I was like, I am going toa wedding soon and so I'm gonna
get it for Abigail.
So Abby, don't tell yourselfthat I'm getting it for you if

(51:49):
you're listening.

Chrissy (51:50):
It's okay.
She probably won't be listening'cause she's planning a wedding
right now.

Katie (51:55):
Yeah.
It's like, I think four weeksaway, so.

Chrissy (51:58):
Is it?
No, it's like three weeks away.

Katie (52:01):
Oh my gosh.

Chrissy (52:02):
Is it?
Yeah, like it's really close.
There's no way she's listeningto this episode.

Katie (52:08):
It was her birthday yesterday too.
Happy birthday, Abby.

Chrissy (52:12):
Oh no.
I didn't even wish her a happybirthday.

Katie (52:16):
Oh, I'll give you a heads up.
It's my birthday tomorrow, bythe way.

Chrissy (52:19):
Okay, good.
I'll text you.
Thanks.

Katie (52:24):
Okay,

Chrissy (52:25):
I didn't get the reminder text from my mother.

Katie (52:29):
Laura,

Chrissy (52:30):
I know she needs to get with it.

Katie (52:33):
get with it.
Laura, that is funny that yourmom does that.
Wes'

Chrissy (52:37):
Does your mom, does your mom do that?

Katie (52:40):
No.

Chrissy (52:41):
Oh, you're just responsible for remembering
everybody's birthdays all onyour own.

Katie (52:46):
Yeah, and I have him on my calendar.
I generally know

Chrissy (52:49):
Oh,

Katie (52:49):
at least the month of all of our cousin's birthdays to
remember like, oh yeah,October's coming around.
Lindsay has a birthday.

Chrissy (52:56):
and this is why you're the first born cousin and I am
closer to the younger ones.

Katie (53:04):
of the totem pole.

Chrissy (53:06):
I don't know anyone's birthdays.
I know mine and my sister.

Katie (53:11):
I know, I bet everybody in our family knows your
birthday.
Yours is the easiest.

Chrissy (53:15):
It is, you know.
Okay.
So for reference for ourlisteners, my birthday is on
Christmas and growing up whenkids didn't know their birthday,
I would always look at them likethey were stupid.
I was like, how do you not knowyour birthday?
Like your birthday's such a funday outta the year, shouldn't
you like always have this hugeparty and always celebrate with

(53:38):
all of your family?
Always there every year and youget like lots and lots of
presents in like double thepresents that everybody else
gets because it's your birthday.
And I did not realize that toremember a birthday such as May
21st is a little bit moredifficult to remember than

(54:00):
Christmas,

Katie (54:03):
Yep.
That is funny.

Chrissy (54:05):
you know?

Katie (54:07):
All right, well, I think we have sufficiently the fat on
that conversation.
I had to throw that in there.
I'm sorry.
That was terrible.
That is not even like me to comeup with such a pun.

Chrissy (54:23):
I am not editing that out.

Katie (54:25):
I know.

Chrissy (54:26):
That's staying there.

Katie (54:29):
So we've talked a lot and if you have any thoughts or
questions about it, we'd love tohear from you.
So please reach out to us.
Um, as we end this episode, aswe're recording this, um, it's
been now about almost two weekssince there was a quite pivotal

(54:53):
moment in history, but also thehistory of the world, um,
especially for believers.
Um, if you don't know what I amalluding to, that is the
assassination of Charlie Kirkand Christy and I, before we

(55:16):
started recording this episode,we discussed whether we should
say something because for thetwo of us, this was an event
that really, really shook us fora lot of different reasons.
Um.
And we just, we decided that itwas, it was an important enough
topic that needed at least amoment, um, of mention and for

(55:39):
reflection because thisassassination, life that was
taken from us, really hasrepresented kind of this moment,
this pivotal moment.
And, and I'm, I've kind of, I,I, I wanna use the phrase
turning point, but it almostseems funny to use the word

(56:01):
turning point because CharlieKirk's, um, organization was
called Turning Point.
But it really is this momentthat our country and our society
and our, like, our world isreally starting to shift.
It, it is so to me what we aregoing through.

(56:23):
Um, I actually sent out an emailfor, for those who don't know,
and maybe I don't usually talkabout this, but I am also a
certified Christian financialcounselor.
Um, that's what I've, what I dobesides just this podcast.
And so I have a whole notheremail list of people that I send
regular emails to.
And I typically talk aboutfinances and how we can steward

(56:45):
our resources well to glorifyGod.
So I talk a lot about money.
I usually don't talk aboutpolitics at all.
I talk a lot about faith becauseit is a faith-based thing that
I'm doing, and it's forChristians.
But I sent out an email this,uh, it was about a week ago,
just kind of taking a moment totalk about it.
And so I, I thought that, Icould read a little bit of what

(57:08):
I sent.
I posted it on my Facebook.
Paige, I have like a kind ofbusiness Facebook page.
If you look up Katie FiolaJones, you will find it.
But I will also share a link toit.
So you can read the whole that Isent if you are curious on it.
The reason why this is so big ofa deal for so many of us is that

(57:31):
Charlie Kirk stood for so muchmore than like the conservative
movement, which is typicallywhat he was known for.
Um, he really was pivotal inTrump getting elected, like in
this, this recent election,because he, what he's known for,
what he was known for, of thethings he was known for was
going on to college campuses totalk with young adults about the

(57:54):
conservative movement.
But more than that, and biggerthan that, was sharing the
gospel.
I mean, Charlie Kirk was anevangelist to the core, and he
knew that when you go throughpolitics and you go through
this, like seeing it through thelens of this conservative

(58:14):
movement, that it only ends atthe gospel.
Like it, you, you know, that thegospel in Jesus Christ, that God
himself is at the root of, ofall of it.
And so no matter what end of thespectrum you are on, if you are
a follower of Christ, thismoment is so.

(58:36):
Sad because we lost a brother inChrist and someone who was so
courageously declaring freedomfor our country, but also
freedom from Satan, um, throughJesus Christ.
And so this, I know that there'sa lot of weird stuff going on on

(59:00):
both ends of the spectrum withthis, um, death.
there's been a lot of hateonline.
But as a believer, this is areally big moment.
Because he really stood for morethan we speak, even when we

(59:22):
disagree with one another.
with grace in our families andcommunities.
He was a huge advocate for the,the reformation of the family
basically.
And, and really, um, empoweringfamilies to grow and to unify
together.
And then he also stood forliving out our faith in very

(59:44):
practical ways, um, simply byjust having conversations and
loving our neighbors.
The last two weeks have beenreally hard.
And as we're recording this, thememorial was just the last, just
yesterday.
Um, and it has been very clearto Chrissy and I that, there is
a spiritual revival happeningnot only in America but around

(01:00:06):
the world because his life andhis death is like ringing across
literally the planet and peopleare coming to know Christ
because of it.
And.
I was in tears reading some ofthe comments and seeing people
at the memorial stand updeclaring faith in Jesus for the

(01:00:28):
very first time.
And people who have never openeda Bible and have been going out
to the stores and buying themand walking into churches for
the first time, like this isincredible.
So I wanted to, to say a fewwords.
I know Chrissy wanted to share afew things too.
Um, and then we will wrap up thepodcast.

Chrissy (01:00:49):
Yeah.
Yeah, I think you said that sobeautifully.
And this, uh, death of CharlieKirk has been very truly
evidence of the quote that Ihear over and over and over
again that.
The seeds of the gospel arewatered by the blood of the

(01:01:10):
martyrs.
That seeds of the gospel hadbeen planted all over the world
by faithful Christians going anddeclaring the truth of their
faith, and those seeds werewatered and blossomed when
Charlie Kirk was assassinatedand this side of heaven.

(01:01:34):
It's very sad that that is thereality, but on the other side
of heaven, how glorious must itbe right now to have all of the
angels singing and crying?
Hallelujah.
Glory to God in heaven becauseso many people are coming to

(01:01:57):
know Jesus and surrenderingthemself to God.
And so I also wanna open this upto any of our listeners who have
been listening to us andquestioning their faith and
everything like that.
God, I just, I want to open thisup to you guys, that if you are
not a believer in Jesus, and youhave seen this revival happen,

(01:02:22):
that it is powerful.
The Lord is powerful, and God isat work and he moves through
this world.
And if you have been sitting onthe edge of your seat debating
whether or not to trust inChrist, I just wanna ask you,
invite you to do that now.

(01:02:43):
Officially surrender.
Put your trust in Christ and lethim work in and through you.
God doesn't promise us riches.
He doesn't promise us gloriousthings when we come to know him,
but he promises us peace and hepromises joy.
And that has been so true inseeing the result of Charlie's

(01:03:07):
death is the peace and the joythat has come over this entire
world.
And so I just wanna invite youto that today.
If you haven't put your faith inChrist yet that to do so right
here, right now, you can justopen your heart to the Lord

Katie (01:03:24):
Amen.
If you decided to do that, wewould also really love to know
and get to celebrate you andyeah, I,

Chrissy (01:03:33):
and also.

Katie (01:03:35):
do

Chrissy (01:03:35):
And also to walk alongside you and get you
connected into a Christiancommunity so that you can have
other believers pouring intoyou, so you're not walking in
this faith walk alone.
You're not supposed to.
God created us for community.
We are communal beings and sohelp, help us, help you find
people to walk with you whereveryou live.

Katie (01:03:56):
hope that you enjoyed this conversation today.
Um, we, yeah, we really enjoywhat we get to do with this
podcast.
It's really fun for us to havethese conversations because we'd
be having them anyway.
And so it's fun to get to sharethem with you, and we would love
to continue the conversation.

(01:04:17):
So feel free to email us.
Feel free to join us on Facebookat Crunchy Christian Mamas on a
budget.
Um, if you know us personally,you can definitely just continue
the conversation by texting orcalling us, which we have so
many of you do, and it's reallyenjoyable to getting to hear
from you and what this podcasthas meant to you because it

(01:04:40):
means a lot to us.
So that, we are praying for youguys.
Um, we pray that these, theseconversations are a blessing and
hopefully they make you movejust even an inch closer to
knowing Christ, um, and to be inthat relationship with him.

(01:05:04):
So my name is Katie Jones.

Chrissy (01:05:09):
And my name is Chrissy, and thanks for listening to
Crunchy Stewardship.