Spilling the Tea on Tea: Quality, Benefits, and What to Avoid

Not all teas are created equal! In this episode, Chrissy and Katie dive deep into the world of tea, exploring why quality matters when it comes to what you're steeping in your cup. From the hidden dangers of microplastics and bleached tea bags to the deceptive marketing of "natural flavors," they break down what to look for (and what to avoid) when shopping for tea.

Discover the incredible health benefits of various teas including elderberry, chamomile, dandelion, and turmeric, plus in this week’s Random Revelation, learn why the wise men's gifts of myrrh and frankincense were far from random - they were actually powerful postpartum healing aids! The cousins share their favorite tea brands, homemade tea recipes (including Chrissy’s famous pineapple ginger cinnamon tea), and practical tips for choosing organic, unbleached options.

Whether you're a tea newbie or a seasoned sipper, this episode will change how you think about your daily cup and equip you with the knowledge to make healthier choices for you and your family.

Helpful Links & Products Mentioned

Tea Brands & Products:

• Clipper Organic Sleep Easy Tea - https://amzn.to/4mZsjwT
• Traditional Medicinals - https://amzn.to/4682eEs

Health Products:

• Active Skin Repair - https://amzn.to/3IiUNCx
• Frankincense Essential Oil - https://amzn.to/4m8SZtX

Educational Resources:

• Food Babe Kitchen Cookbook - Recipe source for golden milk latte - https://amzn.to/42mcTKD
• Josh Axe - Health practitioner mentioned for dandelion tea benefits

Tea Types & Benefits Discussed:

• Elderberry Tea - Immune system support, use within 48 hours of cold/flu onset
• Chamomile Tea - Promotes relaxation, reduces inflammation and blood sugar
• Green Tea - Antioxidant properties, reduces inflammation and cholesterol
• Dandelion Tea - Multi-benefit herb for immunity, cardiovascular health, and cognition
• Golden Milk Latte - Anti-inflammatory, immune boosting
• Peppermint Tea - Headache relief, sinus drainage
• Reishi Mushroom Tea - Potential cancer-reducing properties
• Ginger Tea - Digestive aid, nausea relief, immune support

What to Look For:

• Organic certification (avoids glyphosate and pesticides)
• Unbleached tea bags
• No microplastics in packaging
• Avoid "natural flavors" in ingredient lists
• Loose leaf teas when possible

Recipe Mentioned:

Homemade Pineapple Ginger Cinnamon Tea:

• Organic pineapple rinds
• 1-2 inches fresh ginger
• 1-2 cinnamon sticks
• Simmer 6-8 hours or use crockpot
• Good hot or cold

Remember: This podcast is for educational purposes. Always consult healthcare professionals for medical advice.

Connect With Us:

Join Our Facebook Group: https://www.facebook.com/groups/crunchychristianmama

Follow us on Instagram @crunchystewardship

FREE How to Afford Non-Toxic Living Workbook: https://crunchystewardship.com/how-to-afford-non-toxic-living

Episode Transcript

Chrissy (00:00):
Hello and welcome to Crunchy Stewardship.
My name is Chris Rombach.

Katie (00:04):
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 this podcast, we take very deep dives into what
it means to steward our lives asGod originally intended for us
with the resource that he hasalready given.
Us.
We look at topics like food,medicine, finances, mental
health, and tons more through anatural lens and with a biblical

(00:42):
foundation.

Katie (00:43):
Now it is time for our random.
Revelation of the week.
In this segment that we haverecently introduced to our
podcast, one of us will sharesomething that.
We learned recently, probably inthe past week or so, and this is
kind of anything sort of crunchyor really anything at all.

(01:05):
Just something that we havelearned randomly throughout this
week that typically does nothave to do with the topic of the
week.
I guess it could be about thetopic of the week, but in this
case it's a way that we couldjust share something random that
we've learned and that we wantto share with you.
So Chrissy, why don't you sharewith us your random revelation

(01:27):
of this week.

Chrissy (01:28):
Yeah.
My random revelation this weekis it is not by accident that
the wise men brought Mer andFrankincense to marry as a gift.
When Jesus was born, I.
Learned a little while ago thatMer and frankincense were
actually used in postpartumhealing back in the Middle East

(01:49):
about 2000 years ago, which isabout the time when Jesus was
born and the area of the worldthat he was born in.
And so I did a little bit moreresearch into it and found out
that both Mer and Frankincenseare both incredibly
anti-inflammatory, which issuper helpful in the postpartum
period.
Your entire body is inflamed andso.

(02:10):
Using Murin, frankincense,either as a topical or as an
aromatherapy, help withanti-inflammatory.
And they also are knownanalgesics.
So thinking of like, Advil forexample, is an anti-inflammatory
and a pain reliever, and so.
Mer and Frankincense pretty muchwork the same way as they

(02:30):
actually act on the opioidreceptors in our brains, um, in
order to decrease pain with thatanti-inflammatory property.
And additionally, with that, um,me r specifically has been known
for its blood clottingproperties, which was used to

(02:50):
prevent postpartum hemorrhage,so that is, uh, quite a
fascinating thing and honestlymore evident to me that like it
was not by accident that thewise men brought murin,
frankincense and gold.
I mean, you're introducing ababy into the world, it's gonna
cost.
More money, you gotta feed athird person, you know, um, you

(03:12):
gotta pro provide for a thirdperson.
So like, just more evidence.
Every single thing happens for areason.
Everything in the Bible hasintention behind it.
And nothing happens on accidentor by a fluke.
Like it's all very intentionalwhether or not like Golden Marin
frankincense were common giftsto give.

(03:36):
When a baby was born in thattime, I don't actually know.
I would not be surprised if thatwas honestly just a common thing
that, oh, a baby's born, let'sgive him Mer and frankincense,
as opposed to nowadays thecommon gift is like, here's some
clothes and diapers.
You know?
I just

Katie (03:52):
Yeah,

Chrissy (03:53):
that was, what was the norm to give as a baby gift?
I don't know.

Katie (03:57):
that's a, that's a good point.
I really love frankincense oil.
Now, I think I mentioned itmaybe when we did our, uh.
Essential oils episode or atsome point, I think I talked
about how it really helpedMalachi when he got a big bump
on his head.
We put on some frankincense oilpretty soon after he got the

(04:20):
bump and it like did not bruiseand the bump went away super
quickly and it was like one ofthose things.
That it, it literally felt likemagic because the way that he
hit his head on this thing,anyway, it, it, it should have
been a giant goose egg, reallybig black bruised bump.
Right?
But we put this frankincense oilon it a little bit, um, right

(04:40):
after it happened and then alittle bit more later in the day
and and he didn't get like a biggoose egg and it is, so now I
rub it on him.
Whenever he hits himself orbonks himself or he gets a
scrape or something, it's super,super helpful.
So yeah, that would be a greatgift.
Like if you're looking for babyshower ideas, like that would be
a super awesome one.

(05:01):
Um,'cause it, it, there's somany benefits to Frank and sense
that I've been learning that,um, it would be a great overall
gift for Mama and baby.
So yeah, put that on your ideaslist for gifts for baby showers,
but.

Chrissy (05:14):
normalize it.
Normalize the frankincense.

Katie (05:18):
Normalize it.
Yes.
I love it.
It's, it's a lot better thansomething like a Neosporin
that's made from petroleum.
Um, if you're also looking foralternatives to Neosporin, one
of the things that I learnedabout and that we've been been
using also on top offrankincense are not, not
necessarily always together, butanother.

(05:38):
Thing that we've been using is,um, active skin repair, which is
a kind of a similar topical kindof thing to a Neosporin, but
it's natural and it's not madefrom like petroleum jelly.
And, and when I say natural, Iguess petroleum in the eyes of
the, all the big three lettergovernment.
Uh, entities.

(05:58):
They think that petroleum'snatural,'cause you do find it in
nature, but it's not, there'snothing natural about using it
on your body.
So active skin repair is madefrom all sorts of good stuff,
which I don't off the top of myhead, know the ingredients, but
it's better.

Chrissy (06:10):
Yeah, so the main active ingredient in active skin
repair is actually high.
Chlor acid, hang on.
Okay, so the main ingredient inactive skin repair is
hypochlorous acid, which isactually the.
Um, product that our white bloodcells release in our bodies when

(06:31):
they are attacking pathogens.
so it's pretty much a

Katie (06:36):
Oh.

Chrissy (06:36):
spectrum antimicrobial.
It covers fungus, it coversbacteria, it covers viruses,
and.
It.
Essentially, it's what our bodyuses as its defense mechanism.
And crazy enough, before activeskin repair came out, back when
I was in nursing school, I wasin a clinical rotation in a

(06:56):
wound care clinic, and this repcame in and he was selling this
brand new product called Vosh,and the way he.
this product was, it'shypochlorous acid.
It's the stuff that your bodymakes when your white blood
cells are attacking pathogensand it's so non-toxic.

(07:18):
You could drink it.
don't recommend drinking it.
It doesn't

Katie (07:23):
Oh boy.

Chrissy (07:23):
wanna drink it personally, but let me tell you.
When we, so we now use that withour wound care in the hospital,
and now I'm working in homehealth.
And so we use it in the homeoften.
Also, we do vosh soaks, which isthe same active ingredient as in
that active skin repair.
And I am not even kidding you,Katie, for patients who have

(07:46):
like low blood flow to theirextremities and they have.
Like discoloration in theirlower extremities.
Because of that decreased bloodflow, we will wrap their legs in
Vosh for 10 minutes, unwrap it,and even the color has improved
in 10

Katie (08:01):
Wow.

Chrissy (08:02):
It's just, it's a wonderful product and I highly
recommend it.
The only thing with it though,is specifically vosh, I don't
know about active skin repair.
If they have.
Countered this issue, but Voshspecifically does get oxidized,
and so it only lasts for aboutthree months after you open the
package.
Um,

Katie (08:22):
Oh,

Chrissy (08:22):
know about active skin repair, but Vosh is like

Katie (08:24):
that's a good question.

Chrissy (08:26):
yeah.
Important to know because ifit's oxidized, then it's not
gonna work as well as it issupposed to.
So, um, yeah, that's a reallycool thing.
I love vosh.
I love hypochlorous acid.
It's fantastic.
Highly

Katie (08:40):
Yeah.
Yeah, the active skin repair isgreat.
We just, I keep it in my purseand I keep it around the house.
It's in Malachi's, like diaperchanging station.
'cause it's like gentle enoughthat you can use it for any like
diaper rashes or anything.
He doesn't really get a lot.
But the thing that he does get,he, he's a butt scooter and so
he scoots around on his littlebutt and he does that anywhere.

(09:01):
So like even on the grass and onthe concrete.
And so if he's wearing shorts.
They like ride up and then hegets little scratches on his
little butt cheeks and like,they're just like little things.
But I always spray it like eachday.
Just'cause they're just, yeah,and it helps, and so usually the
next day or the day after thatthey're gone and it's pretty
magical the way that it works.

(09:21):
So.
Anyway, we should probably diveinto our episode, but before we
do, if you have been enjoyingour podcast, we would love,
love, love if you make sure tobe subscribed to it first, and
also to leave us a five starrating wherever you listen to
these episodes.
It.
It helps us know that we aredoing a good job and that you're

(09:42):
enjoying this show, and thatmeans that we'll continue to
make these episodes, but it alsohelps other people find us in
the future, which would begreat.
We'd love to get, um, theinformation that we are sharing
out there.
Um.
So yeah, make sure to do that.
And we also have a weeklynewsletter where we're sharing
some other little tips and funstuff with you guys.
So be sure to subscribe to that.

(10:03):
You can do it by, uh, going tothe description box or the show
notes for this episode.
We have a link to do that, butwe are going to actually
continue our conversation thatwe have been having over the
last couple podcast episodes.
A hundred percent not intended.
We actually, originally, when wewere thinking of episode ideas,

(10:26):
we were thinking about juice,doing a blanket conversation
about beverages and liquids andstuff in general.
That turned into two episodes.
We started off talking aboutjust hydration in general and
how to stay hydrated, so we kindof talked about water and
electrolytes and, and thingslike that.
So that was.
Beverage episode number one.

(10:46):
You can go and check that out.
And then last episode, last weekwe talked about, oh, originally
we were thinking we were gonnado coffee, tea, and alcohol all
as one.
You know, kind of these drink.
Vices that we have, like thosethings that we get hooked on and
we love and all that stuff.
And then we just ended uptalking about coffee forever
because Christy and I have lotsof thoughts about coffee.

(11:07):
We both enjoy coffee and there'sa lot of information these days
about coffee, some of itconflicting.
And so just, you know, go listento that episode if you haven't
already and you enjoy coffee andeven if you don't, if you have a
coffee drinker or coffee loverin your life, there's a lot of
fun stuff.
And obviously we talk.
Not just about coffee.
'cause Christine and I get onour little tangent, so go check

(11:27):
out that episode.
But that rolled into this nextepisode, we decided to just
break'em all up.
We're like, okay, that's just,it's not working for us to, to
conceal one conversation aboutbeverages in general.
So now we are talking about teain this episode, and then next
week we will have a conversationmore on alcohol.

(11:48):
Um, and that'll be a reallyinteresting, spicy conversation.
So be sure to subscribe to our.
Podcast, so you can stay tunedon that.
Check out those other episodesas well.
But let's roll into tea finally,Chrissy, uh, why don't we kick
off this episode by answeringthe question.
If you had to pick one tea todrink for the rest of your life,

(12:12):
what would it be and why?

Chrissy (12:14):
So I have a new tea that I got from Sprouts.
It is, it's kind of like asleepy time tea except unlike so
Sleepy Time tea in particular,like the, the actual Sleepy time
tea, unfortunately does havemicroplastics in it, and so I've
been trying to stay away fromthat one specifically.
But it's also really nice tohave just like a warm cup of tea

(12:37):
before bed to kind of get themelatonin flowing, get any.
Kind of calm down, calm my braina little bit before I lay down,
and so I have been drinking.
Clipper Organic Sleep, easy Tea,and it's specifically the Nore
and Peace one.
I really enjoy it.

(12:58):
It has organic camo meal, lemonbalm, and lavender in it, and I
honestly don't really taste thelavender all that much.
I am not a fan of lavenderflavor in general, like

Katie (13:11):
Oh.

Chrissy (13:11):
coffee, London fogs.
Not my thing at all.
Like any like flower flavor.
I don't like it, but I do likeherbal teas, so add the herbs.
Great flowers.
No rose.
Not my thing, but.
Yes, this snore and piececlipper tea is really, really
great.
It has no natural flavors in it,no colors.

(13:32):
The bag is not bleached and itdoesn't have microplastics in
it.
So, um, it's very relaxing, verysoothing.
It has a very mild flavor to itthat's like.
Tiny bit sweet I really like,and that chamomile really does
help with the melatoninproduction.
So enjoy it.

Katie (13:50):
Hm.

Chrissy (13:51):
does work and make me very tired, so I, uh, do not
recommend drinking that.
If you're gonna spend theevening chitchatting with a
friend, try a different one,because that one's just gonna
make you fall asleep in themiddle of the conversation.
What about you, Katie?

Katie (14:05):
I have a new tea that is kind of my favorite, and it's
one that I was recentlyintroduced to.
I, well, I guess the tea ingeneral is not new, but this
brand or this, the place that Iget it from is new.
I really like elderberry tea.
So elderberries are known tohelp with the immune system, and

(14:28):
I.
Really enjoy like a blendedherbal elderberry tea.
And recently, I actually have afriend out here now in Michigan
who grows her own elderberries.
She has a whole little businesshere, and she makes a really,
really, really awesome.
Elderberry peppermint tea, and Iactually really love peppermint

(14:51):
tea.
So it's like a combination ofthese two things that are really
great.
And there's some other things inthere too, but those are the two
main kind of flavors that comeout.
And in the fall, winter time, Idrink it a lot, especially when
we're around sick people andwe're trying not to get sick.
I, I love having, um, anelderberry like herbal tea and

(15:11):
stuff, so I've been, I was doinganother brand for a while and
then.
I found out, you know, I, Iheard about her little business
that she had and then I askedher if she made teas and she was
like, I do actually.
So I have been getting her teaand really enjoying that and
it's wonderful.

Chrissy (15:26):
So a question for you that you can ask

Katie (15:28):
I.

Chrissy (15:29):
because I.
genuinely curious, areelderberries not like sold in
the grocery store with fruitsand vegetables?
Like, we got strawberries, wegot blueberries, we got
blackberries.
Why don't we have elderberries?

Katie (15:41):
You know, that's a really, really good question.
One of my thoughts on it isactually if you eat elderberries
alone or just like the flavor ofthem, they're really not that
appetizing, honestly, likeelderberry syrup, if it's.
Very strongly elderberry.
I actually had a conversationwith her as we're recording
this.
We literally had thisconversation yesterday.

(16:03):
I was picking up tea from herhouse and she was explaining
some of the process of makingelderberry syrup.
'cause a lot of times people useit as a syrup and they just like
take a shot of it or you can mixit in with stuff.
Um, and again, there's a lot ofbenefits to the elderberry for
your immune system in likefighting off, getting sick and.
I was talking to her about howWes really does not like the
elderberry syrup that we've hadin the past.

(16:25):
Like we have some at our housethat we've been doing and, and I
make him drink it when we aretrying not to get sick.

Chrissy (16:31):
Are you in referring to elderberry syrup?
Like a cough syrup kind ofthing?
Or like you put syrup on yourpancakes?

Katie (16:37):
Uh, it could be used as both honestly.
Some people do use it as like asyrup on top of stuff, and then
some people use it as like acough syrup kind of a thing.
So it is, it's like, it's weirdbecause it's like multipurpose
and I, and I'm, again, I'm, I'mstill actually pretty new to
elderberry.
We started using elderberrysyrup, um, maybe not even a full

(16:58):
year ago at this point.
'cause I started learning aboutit and I was like, oh, sure we
could try this.
So.
I actually had had someelderberry tea in the past.
'cause it's a natural way, it's,it's safe while you're pregnant.
So a lot of, uh.
Uh, like pregnancy teas includeit because it helps you stay
healthy while you're pregnant.
And so that's when I originallywas introduced to it.

(17:19):
But then the actual syrup andlike benefits of elderberry more
broadly were, were introduced tome not even a full year ago.
And so we got the syrup.
Wes doesn't really like it.
He chugs it really fast.
He hates anything like thatusually.
And so I was mentioning this tomy friend and she was saying,
yeah, well when she makes herelderberry syrup, you actually
mix it with honey.

(17:39):
And so.
For kids, for younger kids, andpeople who don't like the flavor
of elderberry, she adds morehoney so that it's a little bit
sweeter versus like, juststrongly elderberry.
Um, and then we also had thisconversation because I was like,
can you give it to Malachi, likekids who are, he's, he's almost
18 months.
Um, he's, well, I, I guess he's,by the time that this comes out,

(18:01):
he'll be closer to 18 months.
He's about 16 months right now.
Um, so anyway, she said.
For kids under the age of one,you typically, it's recommended
not to give them honey.
And so she makes elderberrysyrup with maple syrup versus
honey because of the, I don'teven know what it is in honey
anymore that it is that youwanna stay away from for babies,

(18:23):
but she makes it with maplesyrup instead, which I was like,
oh, that sounds really good.
'cause I actually really likethe flavor.
Of maple syrup.
But anyway, we've been talkingabout this longer than I
expected to, but elderberry ismy favorite tea right now.
And I, my, my theory back towhat you asked my theory as to
why it's not in the grocerystores is'cause honestly,

(18:44):
elderberry itself is not thegreatest flavor, but when it's
mixed with other things, Ireally like it.
So like the peppermint, it'sreally good in that tea.
So there you go.

Chrissy (18:52):
Fascinating.
The more you know.

Katie (18:55):
Chrisy.
Okay, so here's my nextquestion.
So you mentioned about your teathat the reason, one of the
reasons you really love it, thisbrand is that it doesn't have
bleach bags.
It stays away from like themicroplastics and stuff.
And I think you also mentionedthat it was organic, which means
that it's skipping the wholeglyphosate and all the other

(19:17):
pesticides and GMO stuff becauseit's organic.
So.
Why, why is that a big deal?
I think we kind of, uh, it'sfunny because I think we've,
we've talked about tea ondifferent episodes, like just
briefly here and there becausethere, there are a lot of
benefits to it and it's a reallygreat way to like stay healthy
and, and get all these thingsnaturally versus like taking

(19:38):
medicines.
But why don't you talk a littlebit more about why that's
important, that it's notbleached and why it's important
to not have the microplasticsand so on and so forth.

Chrissy (19:48):
Yeah, so think about it this way, if.
Heating something up naturallymakes it softer, more loose.
And oftentimes, like see ifyou're dissolving something in a
liquid, going back to chemistry.
The increased temperature makessomething dissolve faster, so it
changes its chemical propertieseasier.

(20:09):
so in terms of all three ofthose things, the uh, being
organic, the microplastics andthe bleach for all three of
them, first off, if you try tosteep a teabag in ice cold
water, it's just not gonna worklike it.
The tea bag stay.
All the tea stays in the tea bagand your tea, your water does

(20:31):
not turn into tea because itneeds that hot temperature in
order to and extract thoseflavors and the health benefits
from the tea leaves themselves.
with that.
If your teabag is bleached or ismade with microplastics or if
your tea is not organic and haspesticides and herbicides and

(20:53):
glyphosate on it, then all ofthose things are also leaching
into your tea, into your water,essentially.
In addition to the things thatthe tea was made of, especially
like if the tea is made ofnatural flavors, then boom, you
have natural flavors in there.
And so it's really important tobe aware of the processing of

(21:17):
your tea before you drink itbecause.
Ultimately anything that touchedthat tea that into contact with
it, at any point in time isgoing to seep out of the bag or
off of the bag and into your teaand you're just gonna be
drinking it.
And because it's warm, it thewarm.

(21:38):
Liquid in general alsostimulates your digestive system
more so and so it'll make youabsorb these things faster,
which is great if you're usingan her herbal tea as a medicinal
sort of thing.
For its medicinal properties,like we said with the elderberry
tea and improving the immunesystem, the chamomile and
increasing melatonin productionmake you more sleepy.

(22:01):
Um, but at the same time, ifyou're increasing that digestion
with the microplastics in thebleach and the glyphosate in it,
then those things are going intoyour body that much quicker and
they are causing more harm toyour body.
So that is just an overarchingreason why it's so incredibly
important to.

(22:21):
Be intentional about the teasthat you buy.
I'm not saying though, to gothrow out all the tea that you
already have because not aboutthat.
I am of the perspective offinish what you got then go buy
new, and so.
I'm gonna be honest, I stillhave some teas in my house that
have microplastics in them, andI still have some teas that have

(22:43):
natural flavors in them.
did my friend call me out for itthis week?
Yes.
Peep Rachel.
Thank you.

Katie (22:49):
Uh.

Chrissy (22:50):
She literally, she was looking through my tea box'cause
I, they came over, uh, fordinner and I offered tea after
dinner and she was lookingthrough and she pulled this one
up.
She goes, Chrissy, this is LemonGinger probiotics.
And it says it's, flavored withnatural flavors.
I cannot believe you have thisin your house.
I said, you know what?

(23:10):
I don't even care because Ibought that before I got
crunchy.
And she goes, also, if it hasprobiotics in it and you steep
it in hot tea, doesn't that justkill all of the probiotics?
Which

Katie (23:21):
Oh

Chrissy (23:22):
right.
Temperature does

Katie (23:25):
yeah.

Chrissy (23:26):
probiotics, which side note, I think I mentioned this
in a previous episode, that'sone of the reasons why our
bodies get a fever when we getsick is because.
An increased temperature denature's bacteria.
And

Katie (23:41):
Mm-hmm.

Chrissy (23:41):
bacteria causing an illness, then our body increases
its temperature in order to findthat bacteria easier because it
weakens the bacteria, because itdoesn't work at that
temperature.
But anyways, that's a side noteback to the T.
So she was like, Chrissy isn'tthe steeping of the tea just
killing the probiotics Anyways,I was like, Rachel, just stop
looking at that tea bag and putit away.

(24:04):
Choose

Katie (24:04):
That is so, that's so interesting you say that.
I, I know that, like I'velearned that recently,
especially like I've begingetting into making yogurt and
um, fermented.
Foods more often, um, especiallyusing homemade whey that I have
in my fridge.
And so like, it, it's got allthose natural probiotics and

(24:26):
they kind of talk about how Iactually just heard on a
podcast, no, maybe it was a bookor something like that, where
they talked about if you cantouch something without getting
burned, then you know that the,the good bacterias aren't going
to be killed off.
So I'm like.
Maybe if you use more of alukewarm water, which also you,

(24:47):
you wanna steep tea in like ahotter, I wonder what the
instructions are.
You should read that at somepoint and let me know.
Because I wonder if they havelike a, this is how you do it to
keep the probiotics.
'cause yeah, it would kill themoff.
I mean that's the whole reasonthat they pasteurize milk and
what they do is like they heatit and they boil the milk to
kill off all of the goodbacterias in it and Yeah.

(25:09):
That's so funny.

Chrissy (25:10):
You know, since we're talking about it, why don't I
just go grab one of those teabags and take a look at it and.

Katie (25:16):
You should do that.

Chrissy (25:17):
I.
Okay, so I just went and Igrabbed my probiotic lemon
ginger herbal tea.
It looks super fancy and goodfor you.

Katie (25:27):
Max is like, what are you doing?
You're crazy.

Chrissy (25:30):
the bed.

Katie (25:31):
Oh my gosh.
That's even better.
I didn't even see that on thecamera.
Uh.

Chrissy (25:35):
Anyways.
unfortunately this is not asuper high quality tea.
It doesn't have any temperaturerequirements or suggestions.
It merely just says Too steepfor four minutes.
So that's all.
I got deep for four

Katie (25:53):
You know, I bet that they didn't.
'cause usually when you look ata lot of tees, they will say
like steep it to like a high.
Hundred and 80 to 200 degrees orsomething like that.
Or they'll even say like boilthe water, so they give you like
a general temperature range orthe fact that it needs to be
really hot.
Right.
I wonder if they don't on thattea, just so that they can

(26:15):
claim, like if you go and you'relike, well it killed all the
probiotics and it's not doingwhat it needs to do and it's not
helping heal my gut and allthese things, they're probably
doing that just so that theydon't have to like.
Say it.
I don't know.
It's like the war.
It's like, well, they never saidthat it had to be this hot.
Like obviously if you want theprobiotics, you don't wanna warm

(26:36):
it up that much.
I don't know.
That's probably they, they justadded the quote unquote
probiotics to sell it for ahigher price or make it more
attractive in marketing.

Chrissy (26:46):
Marketing schemes never get away from them.

Katie (26:50):
No.

Chrissy (26:50):
But that's okay.
The more you know aboutmarketing schemes, the more
you're able to act in oppositeof them and not let them impact
your buying capacity.
So as a consumer, that is onething that we can be aware of is
all of the, You know, marketingslogans of may help reduce your

(27:13):
cholesterol, could help

Katie (27:15):
Mm-hmm.

Chrissy (27:16):
potentially helpful with X, Y, z, um, not guaranteed
satisfaction guarantee if youuse this little teeny tiny
amount and it, it has thislittle tiny effect on you, you
know?
Um,

Katie (27:29):
Or even like recently, did you, was it, I don't know if
it was you that sent it orsomeone sent it to me, but it
was.
It was a, a mayonnaise that wasadvertised as avocado oil
mayonnaise.
But then if you flip it over andlook at the ingredients, it does
have avocado oil, but it alsohas soybean oil and canola oil

(27:49):
and like all these other seedoils in it.
So it's like, yes, it was madewith avocado oil and it says
that on the front, but then onthe backside it also has all
these terrible oils in it foryou.
So it's like half.
Truths where, uh, it's just likeyou're trying to do the
healthier option for yourfamily.
You can never, ever, ever relyon the front of the package

(28:11):
because even if it says it'smade with this, well, sure it
might have that one ingredient,but it also might have all this
other bad stuff.
Or if it says like no addedsugar, but then it has like some
other fake sweeteners in it,those are even worse than the
regular like sugar.

Chrissy (28:27):
added sugar is like a red stop sign to me.
If it says no

Katie (28:31):
Yep.

Chrissy (28:32):
I'm like, ah, peace out.
I'm not even gonna look at theback of it'cause I know it has
sucralose or aspartame orsomething

Katie (28:37):
Mm-hmm.
Mm-hmm.

Chrissy (28:39):
So.

Katie (28:40):
Yeah.
Yeah.
So you gotta be, you gotta becareful for that.
Teas, that is another one.
Like I went to a really kind ofbougie feeling tea shop a while
ago in a mountain town inColorado.
I was really excited.
I, I talked with the person,they're like, yeah, our teas are
organic and stuff.
And I'm like, that's reallycool.

(29:01):
And, and they, they even told methey're not certified organic,
so that way they don't have theactual organic label, but they
are, they don't use any.
Pesticides or herbicides ontheir crops.
And I was like, cool.
That's awesome.
I, I appreciate that they knewabout what I was asking, you
know, so I felt good buying thetea, but shame on me because I
did not read the label myselfwhen I came home and I was going

(29:23):
through my educational processof learning about different
things in teas and how so manyteas add natural flavors.
I went through all of mine and Iwas like, oh, surely not all of
these have it.
And lo and behold, this bougieshop.
Had, you know, it was like alavender earl gray tea, and it
was like lavender, like an earlgray tea and some other little

(29:43):
like, like spices and stuff.
And then, uh, like the thirdingredient was, um, natural
flavors.
And I was like, no kidding.
Like why?
And, and it was a nice like.
Loose leaf tea, you're like, whydo you have to add natural
flavors?
That was when my mind likereally was blown to the idea
that the natural flavorings haveto be some sort of concocted

(30:05):
processed.
liquidy goose because it is thetea that it, that it was, that
it came from it.
It was a loose leaf tea.
So, you know, they use theactual leaves and the lavenders.
I could see that in the tea box,but then whatever this natural
flavoring has to be like.
Processed into the tea.

(30:25):
So now I'm thinking about like,how did they get it in there?
Did they actually heat up thetea previously, like the tea
leaves in order to get thesenatural flavorings into it?
What does this look like?
And that was the point where I'mlike, I really know, when you
say natural flavors, it is.
It, it just doesn't need to bethere because tea especially
does not like, if it is goodquality tea, it does not need

(30:49):
these natural flavors into it.
And it, it's just, it's sofrustrating because I'm like, I
literally have made tea from theleaves in my backyard, like when
I've had peppermint andchamomile and lavender, like
I've literally made it myselfand it is just as good as a lot
of the packaged stuff.
And why are you making it likethis?
I, I just, that made me reallysad and I actually left a

(31:10):
really, really bad review onGoogle reviews there's a couple
of them in Colorado and I, uh,I've been known to leave some
saucy reviews for some places,and that was one of the ones
where I was like, I felt verygypped because I did have a nice
conversation with them about theorganicness and not using
pesticides and stuff.
And here you are.
Dousing it in whatever thisnatural flavoring is, and I'm

(31:33):
sure it's nothing.
Great.
So that was sad.

Chrissy (31:36):
You know what's another sort of tea that I have learned
is actually very beneficial foryour health is dandelion tea.
I've been hearing more and morespecifically from Josh Acts.
He seems to be the one to dropthe dandelion quite frequently.
Is just dandelion just seems tobe so good for you in like

Katie (31:54):
Hmm.

Chrissy (31:55):
aspect in immunity, in cardiovascular health, in losing
weight, all the cognition, likeall these things, they, it just,
it's like a kind of a catchallof health sort of thing.
And so I actually have it on mylist, my shopping list to buy
today when we go groceryshopping, because I'm very

(32:15):
curious as to like whatdandelion and tea even tastes
like, because I just likeenvision it tasting like dirt.
Because I kind

Katie (32:23):
Yeah,

Chrissy (32:24):
kind of smell almost like dirt.
Like they don't really smell allthat fragrant like Jasmine,

Katie (32:29):
totally.

Chrissy (32:30):
has this very floy kind of smell, but like dandelion is
very just like

Katie (32:33):
Mm-hmm.

Chrissy (32:34):
smell.

Katie (32:34):
Like pungent, it's like a, yeah.

Chrissy (32:36):
Yeah, I anticipate it kind of tasting not the best,
but also at the same time I'mlike, that's probably a really
great thing just to have in thehouse where like, oh, I come
home from work and maybe I wasin a smoker's home that day for.
Two hours and my sinuses arejust from that.
Like to drink dandelion tea isprobably a really great thing
for me to be able to do at theend of the day for situations

(32:59):
like that or days where I'mlike, oh, I feel like I'm
starting to get a cold kind ofthing.
Probably also that elderberrytea that you were talking about
is not a bad idea to have also.

Katie (33:10):
I have a note here.
With elderberry tea it says usewithin 48 hours of the onset of
a cold or flu, and it can helpshorten the duration of the
illness.
It also helps ease allergies.
It has cancer preventativeproperties.
Um, it's a natural diuretic.

(33:31):
Uh, what's interesting about teain general is that there are,
and especially like the way thatit gets paired with one another,
it's not just like for flavorsbecause, let's be honest, like
tea does not have a very strongtaste.
And that's why like Wesliterally has sipped some of my
tea and he's like, he literallyis.
Tastes like you're drinking,like watered down flowers or

(33:51):
stuff that it's kind of exactlywhat it is.
So it's not necessarily that teais like, Ooh, this tastes like
so delicious.
Because yeah, I, I would sayagain, it's like in the last
episode we talked about likeour, palettes being matured and
it is like a, your palate kindof gets matured to the flavors
over time.
But I wouldn't say it's likedelicious really.
It's not like I wanna go backfor it all the time, but.

(34:15):
There are so many benefits todrinking different teas.
Um, I've like this list that Ihave written down in my Google
Docs the elderberry tea is oneof them.
Chrissy mentioned like chamomileand how it helps to promote
relaxation.
Can you hear that helicopter?
It is literally shaking thisroom.
That was sketchy.

(34:36):
Like my, like desk just startedshaking anyway.
Um, chamomile tea helps promoterelaxation.
It also helps to reduceinflammation and your blood
sugar, which is kind of cool.
Um, some of the big ones likegreen tea, has been used for.
Centuries, literally like, fromancient China is, really where

(34:58):
you get like the use of tea andgreen tea specifically, um, has
a bunch of uh, benefits likereducing inflammation, um, and
cholesterol.
And it also is really good.
Like it's a, it's a goodantioxidant.
Um, a lot of them tend to be,helpful with Like being an

(35:19):
antioxidant and um, helps reduceinflammation A lot of them help
to just give you that, um,relaxation in general.
You know, obviously withchamomile it does kind of make
you more sleepy, but likesomething like an oolong tea
does help to kind of calm yourblood pressure and, um, bring on
a sense of relaxation.

(35:40):
And a lot of them too.
Have like some anti-cancerproperties to them.
Um, one of the ones, actually,we kind of talked a little bit
about mushrooms last time, butyou can actually get tea with
like REI mushroom in it.
And so it can, like, reishimushrooms specifically has been
linked with like a lot of cancerreducing properties and so I

(36:01):
would highly recommend checkingthat out.
I've never tried it.
Um, but there's,

Chrissy (36:07):
tastes like dirt.

Katie (36:08):
yeah,

Chrissy (36:09):
But

Katie (36:10):
probably does.
Yeah, but if it's like mixed,like you think about if the
reishi mushroom is mixed withsomething like, like a green tea
or um, even like a ginger, Ifeel like that would be really
good.
Like ginger.
For those who don't know, I feellike it's pretty obvious.
'cause you think about like, um,what is it like ginger.
Ginger ale.

(36:30):
Gosh.
I'm like thinking, what doesthat drink, that people drink
that has ginger in it?
Ginger ale is really good forupset stomachs.
Well, ginger itself is known tohelp relieve nausea.
Um, it also does help build yourimmune system.
A lot of these teas also helpwith immunity to other things.
So I actually drink a lot ofginger tea after a really big
meal'cause I know it's gonnahelp with, um, digestion So it's

(36:53):
really beneficial.

Chrissy (36:54):
You know, it's one tea that Max and I have actually
made homemade quite frequentlyis a.
Pineapple ginger cinnamon tea.
So

Katie (37:04):
Ooh.

Chrissy (37:04):
we get a pineapple, we always buy an organic pineapple.
For this reason in particular,um, we will bring it home and
actually wash it really wellbefore we cut it.
And then we take all of therinds of the pineapple that we
usually throw in the trash, andwe, um.
Simmer it on the stove withmaybe like an inch or two of

(37:25):
ginger and one or two sticks ofcinnamon, and you just simmer it
for like a good six, eighthours, kind of just all day.
You could also do this in acrockpot really, and by the end
of it you just get like thismildly sweet eat kind of a
little bit spicy.
Tea that is just so yummy and weend up drinking it really quick.

(37:47):
It's actually good.
Both hot and cold.
We'll put it in the fridge andit we usually make like maybe
eight to 10 cups of it.
Um, and it's usually gone withintwo days because it's just so
good.
It's nice to just sip on.
It leaves like a really pleasantflavor in your mouth.
Um.
because I, I don't know aboutyou if you've noticed this, but

(38:07):
like some teas kind of justleave like a icky flavor in the
back of my mouth.
And that might just be thenatural flavors ones that

Katie (38:14):
I was,

Chrissy (38:15):
associating with that icky flavor in the back of my
mouth.
'cause now that I'm saying thisout loud, I'm remembering like
if something's actually natural,it's not gonna leave an icky
flavor in the back of yourmouth.

Katie (38:26):
Hmm

Chrissy (38:26):
shouldn't make your breath smell all that horrible
unless it's garlic or onions.
That's a different uh, differentsituation there.
So, yeah.
But just really love making ourpineapple ginger, cinnamon tea,

Katie (38:41):
Yeah.

Chrissy (38:41):
it also like when we get sick and stuff, it's like,
oh, we gotta buy a

Katie (38:45):
Yeah.

Chrissy (38:45):
can make this tea because it's so good.

Katie (38:47):
Yeah.
Pineapple.
I think it's what it's likeanti, like an antihistamine kind
of thing.
Is that right?
Like it's supposed to be reallygood with like your nasal
passages and stuff.
Right.

Chrissy (38:59):
I think so.
don't, I've heard a lot of likerandom benefits from pineapple.
I haven't actually looked intoit to see what they are.

Katie (39:07):
All I remember is that when.
When we were kind of goingthrough like a small sickness
thing last year.
I remember hearing on a podcastaround that time that pineapple
is really good for helping drainyour nasal passages and all that
stuff.
So, um, it was like right whenMalachi started eating foods,
like solid foods and so we weregiving him pineapple.

(39:27):
It was really funny to watch himlike, try and eat the pineapple
'cause it's kind of, you know, sbut Wes and I were eating a ton
of it and so that was.
Yeah, that was really good.
Another like, uh, big one thatwe use a lot of and, and it's
not even just in tea becauseWes, again, he doesn't drink
tea, but he'll do like,especially like a lot of these
things can be turned into spicesand stuff that you can use in

(39:51):
meals.
But one of the big ones is, um,turmeric.
And so turmeric, if you're not.
Familiar with it.
It's really, really orangey redand it has been known to like
stain things.
So when you use it, just bereally careful'cause it's like
very bright and very powerful.
So when you're cooking with it,especially, just be careful,
but.
It is anti-inflammatory.

(40:12):
Um, I know that it has beenknown to reduce, uh, pain from
arthritis.
It does help boost your immunesystem, which is our big thing
is like we just always look forways to boost our immune system
throughout the winter seasons.
But it's also good for like,things like irritable bowel
syndrome and stuff.
So one my favorite way actually.
So we, we do cook with it a lot.

(40:32):
We make like a lot of Indiandishes and so we cook with
turmeric.
Often actually, well, we evenput it in our tomato soup that
we made recently.
But, um, one of my favorite wayspersonally to drink it is
actually in a golden milk latte,which Chrissy, you guys might
enjoy this if you like, kind oflike the simmery kind of stuff.

(40:52):
Um.
I typically make it with likecoconut milk, so you do coconut
milk and turmeric and ginger.
I add some, like cinnamon intoit and then like a dash of maple
syrup to kind of sweeten it alittle bit.
And it is so good, especially inthe middle of winter, like I
love drinking it when it,there's like snow outside and it
is like a nice, like spicy, warmdrink.

(41:14):
Um, and it has just a lot ofbenefits with each of those
spices and it's, it's reallygood for your immune system, um,
in the winter.
So I would definitely recommendmaking that I just simmer it on
the stove and then drink itreally fast.

Chrissy (41:28):
Have you ever tried it with just normal, like whole
milk as opposed to the coconutmilk?

Katie (41:33):
Um, I actually haven't, I, I actually really love
coconut milk and we get a lot ofcoconut milk.
I recommend if you're, if youwant like all the good benefits
from coconut milk doing like awhole fat coconut milk and it's
like really rich and creamy, butI can imagine that making it
with just a whole milk isprobably just as good.
I know that the recipe that I'veused this from.

(41:54):
It's actually from, um, the FoodBabe, Fanni, Hari's, uh, recipe
book.
She also recommends potentiallydoing almond milk, but I have
been hurt hearing mixed reviewsabout almonds and almond milk
lately because of the way thatit's processed.
But I don't know.
I've, I've never been a fan ofalmond milk in general.
I love coconut milk though, soI've really only made it with

(42:16):
coconut milk, so, I dunno.
You should try it with wholemilk.
Tell me what it's like.

Chrissy (42:21):
because honestly, I have never been a fan of any
other kind of milk other thanjust like cow's milk.
I've tried almond milk before.
I've tried coconut milk before,but like they're kind of just,
they're just not milk it, it'slike

Katie (42:37):
Yeah,

Chrissy (42:38):
and I just don't like it.
So.

Katie (42:40):
We do a lot of Asian food cooking and a spec, like
specifically we do a lot ofIndian food in our home.
And so coconut milk is used in alot of curries, um, in Indian
dishes, and so we get lots ofcoconut milk and when I get like
a giant case of it, and so weuse it a lot.

Chrissy (42:58):
That actually makes a lot of sense since the, the cow
is like sacred in India and soit makes sense that they don't
drink.
Cow's milk because they don'teat cow there.
so I

Katie (43:10):
Yep.

Chrissy (43:10):
a friend who used to live in India and she said that
frequently they actually had,uh, buffalo milk instead of
cow's milk.
Like when she went to themarket, she could buy like

Katie (43:20):
Weird.

Chrissy (43:20):
of buffalo milk.
Like that's interesting.

Katie (43:24):
Oh, by the way, uh, follow up on our conversation
from another podcast episode.
I got goat's milk.
I finally tried goat's milk.
We have some in our fridge.
We have like a, a.
A quart of it, a quart of, uh,goat's milk.
And it is really good.
It tastes like goat cheese,which makes sense because that's

(43:45):
what goat cheese is made out of.
But it was funny because I waslike tasting it and I was like,
this tastes really familiar.
And then Wes tasted it and he'slike, it tastes like goat
cheese.
And I was like, you're right.
That's what it tastes like.
And he's like, well, I mean,don't they use goats milk to
make goat cheese?
And I was like.
You're right.
That's what they do.
Oh, yep.
That makes a lot of sense.
What tastes like goat cheese ormaybe goats cheese tastes like

(44:09):
goats milk, which obviously iswhere it comes from, so it's
really good.

Chrissy (44:14):
am.
I'm glad you made that

Katie (44:15):
Yeah.

Chrissy (44:16):
Katie.
important.

Katie (44:18):
It's so good.
Uh, yeah, but I don't like, Idon't like the, oh, occasionally
I've had oat milk and it's beenokay, but I like the flavor of
oatmeal, so I'm like, milk,oatmeal.
Yeah.
I dunno.
It's kinda weird.
But a lot of them, if you lookat the way, like the, again,
going back to the ingredientlist, a lot of them have added
sugars and different things.

(44:38):
So it's not just the.
Almonds or the oats or thewhatever.
Coconut milk though is differentbecause it's just like, there is
literally liquid inside of acoconut and then when you get it
whole, like the whole fat, theyum, kind of leave some of the
actual coconut itself in it.
And it's like just a reallythick creaminess.
And it is like, if you likecoconuts, you will like coconut

(44:59):
milk.

Chrissy (45:00):
meat into the coconut water?
Oh.

Katie (45:04):
I think.
So they probably do.
Is is how it stays full fatbecause they.
I don't know.
I actually am not a hundredpercent sure on that, I guess,
so I can't say that for sure,but it's really good.
I mean, if you, I, I lovecoconut.
I, I get like, I keep thecoconut shavings, like shredded
coconut in my pantry and I havethat almost every day on like my
oatmeal or on my yogurt orstuff, because I just, yeah, I

(45:27):
like coconut a lot

Chrissy (45:28):
is one of those things that I'm like trying to teach
myself to like more.
I do enjoy coconut shavings,like when I make granola, I will
put.
Organic coconut shavings in it,like no sugar added and things
like that.
Um, but when I've been, evenjust overseas, but like even in
Florida or in Mexico orsomething, and like, you know,

(45:50):
they have, order a coconut withyour dinner and just like drink
your drink is a coconut.
Um,

Katie (45:57):
Yeah.

Chrissy (45:58):
if you go to like a beachy or something

Katie (46:00):
Yeah.

Chrissy (46:01):
I've just never enjoyed, just drinking the
coconut straight from thecoconut.
It's always warm and kind ofsour and I just don't like it.
But I know it has so many healthbenefits that it's like one of
those things that I want tolike, and so every time I have
the opportunity to like order acoconut, I do because I want to

(46:24):
like it so bad and I still justdon't

Katie (46:27):
Mm-hmm.

Chrissy (46:27):
It's very unfortunate.
Meanwhile, like there's peopleover there like chop the coconut
in half and they're just likecasually spooning the meat off
the inside of the coconut andI'm like,

Katie (46:36):
Yeah,

Chrissy (46:37):
don't understand you,

Katie (46:39):
so good.

Chrissy (46:40):
to understand you.
But I just don't get it.
Can't

Katie (46:42):
Yeah.

Chrissy (46:43):
yet.

Katie (46:44):
Well, the good thing is that tea has a lot of good
benefits that at least you havethat to fall back on.
Actually, another, I justrandomly thought of this one
too.
Um.
Peppermint in general, like,like pure peppermint is really
good for headaches.
I think we've talked about thatbefore when we've talked about
headaches and like, uh, theessential oil.

(47:05):
Like we talked about it in that.
But what, what I've been doingtoo is if I do have any kind of
headache, which I honestly, Idon't get them that often
anymore since I've just beentaking better care of myself
that I don't usually getheadaches, but if I do, I've
been doing like a pepperminttea.
So that, that really helps.
Um.
With headache relief and like,especially like sinuses too.

(47:27):
So if you have like a headachewith like a cold or something,
it helps to like drain the nasalpassages.
Um, and I usually put essentialoil, like peppermint oil in a
bath for Malachi if he's likegot a little runny nose.
'cause it just helps drain itreally well.
So

Chrissy (47:40):
Good

Katie (47:41):
yeah, it's really good.

Chrissy (47:42):
Good to know.

Katie (47:43):
I I actually, before we end this, I actually have to,
like, I, I've been thinkingabout this the whole time and
it, and I just have to throw itout there because it's, we're
talking about tea and I, andwe're talking about like herbal
tea versus black teas and greenteas and stuff, like the black
and green teas are like true tealeaves and they're, they're made
in a very specific place inChina.

(48:04):
I, and I have to mention thisbecause I learned it in like a
tea class a long time ago, thatI was just like a.
Little random thing that I tookat our church.
There's a woman who knows a lotabout tea and so she taught us,
and then I read it, I reread itin a book, uh, about a year ago.
And I was like, I'm gonna makemy own teas.
And then I realized that inorder for it to actually be
considered like a true tea, ithas to like come from this place

(48:26):
and be grown in this specificway.
And that's where like actualblack and green teas come from.
Um, but when it's, when we talkabout herbal teas.
It's not technically tea becauseit doesn't have those specific
leaves in it.
It's made from like flowers andherbs, and it's made from like
roots, like ginger.
Right.
You know?
So it's like you're not actuallyusing tea.

(48:48):
And so they're more like, Idon't even remember the word
that she used.
Yeah, it's like a, like aninfusion, right?
Yeah, like a soup, a flowersoup,

Chrissy (48:58):
just like cereal is

Katie (48:59):
which is just kind of funny.
Yeah, it's okay.
That is an interesting way tothink about it, I guess.
So

Chrissy (49:05):
Is it not?

Katie (49:06):
soup for breakfast.
I, I guess,

Chrissy (49:09):
Some

Katie (49:10):
I don't know,

Chrissy (49:11):
a liquid cereal is

Katie (49:12):
I, I guess so.
Cereal soup, but then, what doyou call, like oatmeal I've
always thought about is like hotcereal, so it's just soup.

Chrissy (49:20):
a

Katie (49:20):
I don't even know.
Anyway, I had to throw that outthere because there is a tech,
like if people are like, oh,you're not even talking about
this, but it, there is like atechnical distinction between
teas and like herbal teasbecause they're not technically
tea.

Chrissy (49:37):
Good to

Katie (49:37):
So I don't know.

Chrissy (49:38):
go to China, I will definitely keep that in the back
of my mind.
But here in America, anythingthat is leaves soaked in steeped
in water equals tea.

Katie (49:50):
Yep.
Totally.
So, I don't know, I just had tothrow that out there'cause I was
thinking about it from thebeginning and I meant to mention
it.
And now here we are at the endof our episode.
Uh, yeah.

Chrissy (50:00):
Well, since we are near the end of our episode, um,
let's go into the.
Community conversations, whichis a segment that we introduced
a few weeks ago.
Where we highlight a comment ora message or a conversation that
we had with somebody about ourshow, whether it be through our
Facebook group or in a commentsection.

(50:22):
So, Katie, do you want to do ourcommunity conversation highlight
for this week?

Katie (50:28):
Yeah, my shout out is actually to my dearest mother.
Hello mother.
I love you.
I know that you will listen tothis probably, uh, in like six
months from now'cause you'regoing through our podcast very
slowly.
But that is great.
I love you so much.
Um.
She actually mentioned, so sheactually listened to our
sunscreen episode, or maybe shejust talked about it with her

(50:50):
friends.
She was mentioning it to herfriends and what was

Chrissy (50:53):
me,

Katie (50:53):
interesting,

Chrissy (50:54):
she listened to it out loud with all of her friends,
like sitting or.
Around the phone listening tothe podcast together, and I kind
of envisioned that.
It was kind of cute to me, like,oh, I

Katie (51:04):
yes,

Chrissy (51:05):
Like all these women

Katie (51:06):
I.

Chrissy (51:07):
around the phone listening to our sunscreen
episode.

Katie (51:10):
It is so cute.
My mom likes to turn anythinginto a social event, and so I
think every one of her epi, likeone of our episodes that she has
listened to, she has listened towith somebody else.
And so I know that like in carrides with her friends, that she
has listened to them or likewith basically with.
Other people, which is great.
And so if you are one of mymother's friends who has now

(51:31):
been listening to our podcast,thank you for listening.
We love you and we love thatyou're here and we'd love to
hear from you.
So definitely reach out becausethis is kind of like a.
A conversation that my mom hadwith one of her friends about
our episode, and I found it veryinteresting because it's a, a,
an idea that I've never heard ofmyself, but they were talking
about this sunscreen episode andmy mom's friend said that she

(51:54):
actually uses like olive oil asa form of sunscreen and was
talking about all the benefitsof it and all this stuff, and
actually recommended.
A store, like a natural grocerystore that's like an hour away
from us in a town calledTraverse City.
And it's like, like this biggertown kind of city like thing.

(52:15):
City is definitely not the wordI would use for it, but where
I'm from now, it's very rural.
So Traverse City is like thecity and.
There's a natural grocery storeand she gets her olive oil that
she uses for sunscreen from thisplace.
And so anyway, it was just likereally cool that the highlight
here is that our podcast issparking these really awesome
conversations where we're allkind of learning from one

(52:37):
another.
And so I did a little bit ofdeep diving into some olive oil
stuff, and I did notice thatthere are some benefits to using
it on your skin in the sun,which makes sense because you
think about like where.
Olive oil typically comes frommore in the Mediterranean.
They probably did that andprobably used it as like a skin
barrier thing from the sun.

(52:57):
So I don't know.
Kind of interesting.

Chrissy (52:59):
they all get their olive tone, skin

Katie (53:01):
Oh my gosh, mind blown.
Literally right now I'm like,oh.
No way.
Wow.
That's crazy.
Well, that is the shout out forthis week.
Just like a thanks mom forsharing that conversation that
you had with your friends.
Keep it up.
Keep it up, ladies.
You're doing great.
Well, we, we really do, we lovehaving these conversations with

(53:22):
you guys, and we don't want thisconversation here, whether it's
about olive oil or about teasand beverages and stuff.
We don't want the conversationto end right here.
This whole journey that we aregoing on is, honestly, it's a
lot more fun when we're learningtogether, and it's a lot more
interesting when we talk aboutthese things together.
So we know that you have yourown stories about this stuff.

(53:47):
Please share your experiences,share your knowledge.
We, we really do enjoy goingthrough this with you, so drop
us an email.
You can always respond to ourweekly emails that we send out.
You can leave us a comment onthis episode or any one of our
episodes in the past or in thefuture, or come join us over at
our Facebook group, which isCrunchy Christian Mamas, on a

(54:08):
budget where we're, we'rekeeping these conversations
going all week long.
So we'd love to hear from you.
Come and join us there.
Um, but with that, thank you forlistening.
Um, we're praying for you guysand, and hope that this
conversation was a blessing toyou.
My name is Katie.

Chrissy (54:24):
And my name is Chrissy,

Katie (54:26):
We'll see you next time.

Chrissy (54:27):
for listening to Crunchy Stewardship.

Katie (54:29):
Bye.

Chrissy (54:30):
Bye.