The Coffee Chronicles: Exploring Benefits, Myths, and Alternatives

Join Katie and Chrissy as they dive deep into America's second-most consumed beverage - coffee! In this candid conversation, the cousins share their personal coffee origin stories, from Chrissy's desperate seventh-grade all-nighter to Katie's college social awakening with "fufu drinks."

In this episode, you'll discover:

• How coffee actually works in your brain (hint: it's not giving you energy the way you think)
• The surprising connection between mouth breathing and cavities in this week's "Random Revelations"
• Why coffee releases dopamine and creates those cozy social moments we crave
• The hidden toxins in conventional coffee and how to choose better brands
• The fascinating world of mushroom coffee alternatives
• How stress impacts your health more than most dietary choices

BRANDS/PRODUCTS MENTIONED:

• Mount Comfort Coffee: https://amzn.to/3VyaJnt
• Larry's Organic Coffee: https://amzn.to/4m3xfPU
• Counter Culture Coffee: https://amzn.to/45SVyeN
• Mud Water: https://amzn.to/427XT32
• Life Boost mushroom coffee: https://amzn.to/3JMOxn8
• Rise Coffee mushroom blend: https://amzn.to/4gemUPZ

PEOPLE/RESOURCES REFERENCED:

• Josh Axe (podcast episode on coffee): https://open.spotify.com/episode/54uVL6udNmD65bzGLNWL5N?si=xiWd1xHoThS_lAM8SlwkJQ 
• Weston A. Price Foundation

From French presses to Keurigs, organic beans to mycotoxin concerns, and the social ritual that connects cultures worldwide - this episode explores both the science and soul of our morning cup. Plus, Katie contemplates ditching coffee altogether while Chrissy advocates for the mental health benefits of that perfect morning moment on the patio.

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

Katie (00:00):
Hey, and welcome to Crunchy Stewardship.
My name is Katie Fiola Jones.

Chrissy (00:04):
My name is Chrissy Rombach.
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.

Katie (00:19):
In our podcast, we take deep dives into what it means to
steward our lives as Godoriginally intended for us with
the resources that he has givenus.
We look at all sorts of topicslike food, medicine, finances,
mental health, and lots morethrough a natural lens and with
a biblical foundation.

Chrissy (00:39):
Last week we introduced a new segment of our podcast
that we called RandomRevelations.
In this segment, one of us willshare something we learned this
week.
About pretty much anythingcrunchy that we thought was
interesting.
So, Katie, what was your randomrevelation that you learned this
week?

Katie (00:58):
Yeah, the random revelation that I had, and I
kind of, I, I've been going onthis for a little while, but I
was specifically learning moreabout it this week, was about,
uh, cavities.
So a lot of us think.Thatcavities come specifically from
like all the food and junk thatwe leave in our teeth and that,
you know, we're not brushing.

(01:18):
And, and that is partly true,but, one of the bigger factors
into like getting cavities isactually mouth breathing.
And this is something that I wasnot aware of really until more
recently.
And there's like some science toit and I started learning it
that like when you breathe andlike the oxygen that comes in

(01:39):
and it like destroys theminerals in your teeth and, and
all this stuff.
But anyway, the, the point isthat if you breathe out of your
mouth a lot, especiallyovernight, like if you sleep
with your mouth open or like yousnore or something like that,
you are more likely to getcavities and.

(01:59):
I won't name any names, but Iactually know that there are
certain people that I have knownto be mouth breathers in my life
that struggle with cavities.
And I was like, wow, just likekinda putting those things
together.
And I was like, I just had noidea.
And I know that these peoplebrush their teeth often and all
this stuff, and I'm like, whydid they struggle with cavities?
And maybe that's it.

(02:20):
And I don't know.
That was just like a reallyrandom revelation that I had
this week and I thought it wasvery fascinating.

Chrissy (02:26):
You know, I've also learned that there is actually a
connection between mouthbreathing and like ADHD
symptoms, anxiety, depression,like chronic illnesses, things
like that.
And I do not understand thescience of it.
It, it seems like kind of a longshot, but people are more and

(02:47):
more talking about theconnections.
And every time I see onInstagram, like someone doing
their wellness routine beforebed, and then they tape their
mouth shut, I'm just like, what?

Katie (02:56):
Yeah,

Chrissy (02:57):
But.
Like that's a thing, and I, Idon't get it.
It, it's just one of thosesciency things that even as much
as I've tried to look into it,I'm like, how does this
alternative breathing affectchronic illnesses in relation to
heart health?

(03:17):
Like, I just don't get it, but.

Katie (03:20):
the things that I've been starting to figure out with
mouth breathing, so it it, sothe reason that people have been
taping their mouths and like whyit's a beauty hack like
specifically is also becausewhen you mouth breathe more
often, it actually starts tochange the structure of your jaw
and your face, basically.
And so they kind of say like,oh, if you wanna be prettier, if

(03:41):
you wanna look at like a certainway.
You don't wanna like lose yourjawline, then you have to tape
your mouth so that way you'rebreathing through your nose and
it doesn't change that.
And so that's why it's like aquote unquote beauty hack.
I also feel like I heard oncethat if you breathe through your
nose, the oxygen goes like toyour brain better.
You know?
'cause I guess that kind ofmakes sense since your nose is
like closer to your brain.

(04:03):
I don't know.
Like it oxygenates your

Chrissy (2) (04:04):
It still goes through the lungs first.

Katie (04:07):
I know.
I don't know.
That's the, don't nobody quoteme on that.
I like feel like I heard that atsome point, but I don't really
know that to be true, so I'mlike, maybe that's it.
Maybe if you breathe throughyour mouth, you lose brain cells
or something.
So I'm like, I have no

Chrissy (04:23):
See my question.
My question for mouth breathingis, what about those people with
deviated septums that blocksboth nasal passages?
How in the world are yousupposed to breathe through your
nose if you can't because yournose is blocking your nose?

Katie (04:39):
Yeah.
No, that's a good question.
Don't ask me.
I

Chrissy (04:42):
Uh,

Katie (04:43):
uh, dental, ENT person or whatever, ear, nose,

Chrissy (04:47):
what?
You're not an airway dentist.
Katie, do better

Katie (04:50):
do better.
I'll get on that, Chrissy, forsure.
All right.
Well, before we get into therest of this episode, if, you've
been enjoying our podcast and ifyou've been enjoying Chrissy and
I's silly little banters backand forth.
Please be sure to subscribe and.Leave us a five star rating.
Um, I have had some questions onhow exactly to do this.

(05:11):
On Apple, you actually are ableto leave a rating and review.
So if you listen to us on ApplePodcasts, that's where, that's
how you do that.
You can just like click a buttonthat says like.
You know, leave a review.
But then on Spotify you can'tactually leave a review.
You can just do, you can followus, make sure you are following
us, and then you can leave justa five star rating and then you

(05:33):
submit it.
You do have to listen to severalepisodes, I think, before you're
able to do that.
Um, so if you tried to do thatright away, it does say, you
know, make sure to listen tothis podcast before you rate it
so go ahead and do that.
Um, by leaving us these ratingsand reviews and comments on our
episodes, it really does helppeople find us in the future.

(05:54):
So be sure to do that, please.
Um, and if you're not alreadysigned up, we do have a weekly
newsletter where we send out alittle bit about, you know, what
that episode is of the week, um,some takeaways from it.
So go take a moment to sign upfor our newsletter if you.
Aren't already on that.
You can do that by just clickingthe link in the show notes, um,

(06:15):
or like the description box forthe episode.
So be sure to do that.

Chrissy (06:20):
So today's episode is a continuation of part two from
our episode last week.
Last week we talked aboutbeverages, specifically those
that are more hydrating, sowater, drinks with electrolytes,
lemon water, things like that.
Today though, we are focusingmore on the number two most

(06:43):
consumed drink in the world,coffee and tea and alcohol.
We're gonna not talk as muchabout alcohol, but we'll
probably touch on it at least alittle bit.

Katie (06:52):
Mm-hmm.

Chrissy (06:52):
but yeah, essentially how do coffee, tea, and alcohol
work in our bodies, and how arethey similar and how are they
different?
And what happens when you drinkthe magical bean juice in the
morning that makes you suddenlynot tired for most people, but
also for some people, makes youreally tired.

Katie (07:13):
Okay.
Chrissy, I have a good kickoffquestion.
When did you start drinkingcoffee and do you like coffee or
tea more?

Chrissy (07:23):
So I actually remember my very first day drinking
coffee very vividly.
It was in seventh grade.
I

Katie (07:30):
Wow! That early?.

Chrissy (07:31):
Yes, seventh grade.
Uh, so my parents are bothcoffee drinkers and so they
drank coffee all the time andthey swore by it.
And in seventh gradespecifically, I was up super
late, I think like one, twoo'clock in the morning working
on a project trying to finishit.
It was a group project.
My classmates did not pullthrough.
It was due the next day and itwas a lot of work.

(07:54):
So I stayed up super late.
And then the following morning Ihad morning practice for
volleyball.
And so I was up until two andthen had to be at the school
ready to practice at 5 45, and Idecided that, I was like, you
know what?
I'm getting three hours ofsleep.
I am going to try a cup ofcoffee.

(08:16):
And so I took my mom's coffeemug and I made myself a cup of
coffee and I put her.
Um, like French vanilla creamerin it, because that's all I
knew, because she always usedfrench vanilla creamer.
So I put French vanilla creamerin my coffee and I hated every
second of drinking it.

(08:36):
I thought it was the mostdisgusting thing in the world.
It was horrible.
But then after volleyballpractice, I got to first period
and I was like, wait a minute.
I am not tired right now.
What is this magical bean juicethat I have discovered and I, I
think I only drank like half thecup of coffee that day because
it was just such a horribletaste that I couldn't actually

(08:59):
handle the taste of it.
But I had so much energy thatday and I was so focused all day
long.
Granted, I still crashed in theafternoon.
I came home from school and Iwas like, I can't function
because I'm so tired.
'cause he got, I got three hoursof sleep the night before.
Um, but yes, unfortunately thatstarted my coffee drinking

(09:21):
journey.

Katie (09:22):
Did you like keep drinking coffee from that point
on?

Chrissy (09:26):
I think if I remember correctly, it became like a
morning practice thing and thenI didn't end up drinking coffee
consistently until like highschool.
Um.
And in high school it became adaily thing.
But I have to say though, I didgo through a period in college
where I drink two cups of coffeea day, one in the morning, and

(09:47):
one around three o'clock,especially during COVID I was
trying to study from home.
That was very difficult to stayawake all day.
But now, very rarely do I havetwo cups of coffee.
I am a one cup of coffee a day,sometimes even half a cup of
coffee will get me good.

(10:08):
Um, and now I have learned toenjoy the flavor and I honestly
think the flavor of my coffee'sprobably much better.
'cause growing up we used the,like Dunkin K-cups, you know,
they weren't great.
And now I am drinking organicnon GMO local coffee, and I put

(10:31):
milk and honey in it, as opposedto the crappy French vanilla
creamer in it.
So, okay.
Yeah, altogether it's betterquality, better for me, and I
really do enjoy my cup of coffeein the morning, and it's one of
those things that like even if Iwere to say I am going to take

(10:51):
out all caffeine and rely on mysleep in order to give me
energy, I would still probablydrink decaf, mostly just because
I enjoy the flavor of it andit's like just sitting out on my
patio.
Watching the trees and drinkingmy coffee is just a lovely
experience that I enjoy.
So

Katie (11:10):
Yeah,

Chrissy (11:11):
me.
What about you, Katie?

Katie (11:12):
well, so my dad's a big coffee drinker.
My mom likes coffee flavoredthings, so like, you know, more
like frappuccinos or like,she'll do like a cappuccino.
Anything that's like superstrong coffee.
So like really sweet stuff.
My dad calls'em the fufu drinksand so growing up.

(11:35):
Very nostalgic.
You know, I would wake up in themorning and my dad would be
brewing coffee, so I, I alwayslike woke up to that smell as a
kid.
I kind of remember maybe vaguelytaking sips of his coffee every
now and then and just beinglike, whoa, this is terrible.
But didn't really start drinkingcoffee until college.
I growing up, my parents alwaysbe like, well, if you start

(11:57):
drinking coffee now, it's gonnastunt your growth.
I have no idea if that's true orif it's like one of those things
where you're like, you have towait, you know, an hour before
you swim when you eat.
You know, that kind of stuff.

Chrissy (12:08):
Maybe it did stunt my growth.
I'm still the same height andthe same weight that I was in
seventh grade,

Katie (12:13):
Whoa.

Chrissy (12:15):
don't know.
I know I haven't grown sincethen.
I, I was done.

Katie (12:18):
go.
That's crazy.
It would be interesting to do astudy on like kids who drink
coffee.
I'm sure there's a study outthere and maybe you'll google it
and find out.
But anyway yeah, so I didn'tstart drinking it until college,
and I think I, I don't vividlyremember like the moment that I
was like, this is it.
I'm gonna start drinking coffee,but I think it was just kind of
the thing, like people were justdrinking coffee and it was like,

(12:41):
oh, we're gonna get coffee, andI, I was just like a social
thing and, and my, myintroduction to it was kind of
similar to yours.
I really liked a lot of thesweeter stuff I liked.
The like caramel macchiatos andwhat my dad would probably call
the fufu drinks, like more ofthe like fancy, really expensive
stuff at Starbucks.
And so I, I started that way andthen slowly over time it just

(13:05):
kind of morphed to like now.
I really do not like thosedrinks, like the sweet stuff
just is, is too much for me.
Um, I really just like a cup ofcoffee with, um, like a splash
of half and half or some sort ofjust like more plain milk versus
like a creamer kind of thing.
Occasionally I do some maplesyrup in it.

(13:27):
Uh, recently I've really beenenjoying.
A protein, like a chocolateprotein powder.
I think I mentioned that lastweek.
Um, and, and it kind of sweetensit up a little with the, with
the chocolate.
But, um, otherwise it's justkind of plain.
I have been becoming slightlymore of a coffee snob.
Um, I do buy like whole beansand I grind them myself, and I

(13:48):
make a cup of coffee.
I do use a Keurig because it'sjust me making coffee.
West does not drink coffee atall, so it's just I make a cup
for myself.
Um, during COVID I was drinking.
So much coffee, but it was moreof like, it wasn't even
necessarily that I needed tostay awake or be energized.
It was more just like, I justenjoy the process of making
coffee and like drinking itkinda like you said, it's just

(14:10):
like very cozy and comforting.
So like I would just be likesitting at home drinking my
coffee and I would just enjoy itand be like sitting on the
couch, gazing out the window,know?
Or like just, it was always likea thing like.
To do in the middle of theafternoon even, and just like I
would make my cup of coffee andenjoy it, so it's more of like
a, even Wes pointed it outbecause I think in COVID I was

(14:33):
just drinking so much likecoffee and tea and just stuff
that it's like, he's like, youjust like having a warm cup of
something in your hands.
He's like, it doesn't evenmatter what it is at this point.
He's like, you just like that,and I'm like, you're right.
I do kind of just enjoy thatexperience of it versus the
coffee, but I do, I am veryspecific now.
I, it's been hard, Chrissy,coming out here to Michigan and

(14:55):
I, if anybody is listening tothis, I'm not saying that you
don't have to offer me coffee,but I really do not love
Folger's coffee.
And I don't know if it's like athing out here that people just
really like Folger's orsomething, but.
I, a lot of people have Folgers,and that's okay.
Everyone, if you are listeningto this podcast, and we are new
friends out here in Michigan,and you have offered me Folgers,

(15:17):
please do not be offended.
Please just see this as a funny,like, we're gonna, we're gonna
still be friends.
Do not be offended, please,because I appreciate your
hospitality at your houses, butI don't love Folger's.
Maybe next time I'll bring myown coffee.

Chrissy (15:31):
Can I say something crazy about coffee?
So back before my crunchyjourney began, when Max and I
got married, we were living, Iwas still a student, he was a
minister, so we were a onesalary minister, salary kind of
family.
And so the goal really was tospend as little money as
possible at every point in time.

(15:52):
And so.
I had the genius idea to buyWalmart Great Value coffee, and
we opened it.
It smelled pretty decent.
It didn't, it didn't smell likefresh coffee, but it smelled
fine.
And then we looked closer and wenoticed that there was actual
wood chips in it, we pulled themout.

(16:14):
There were some that were likehalf an inch to an inch long of
like legitimate wood chips.
In this coffee and I was like,oh my gosh.
They literally just took sawdustand put it in here and like, you
know, if you mix sawdust withcoffee, it prob, it smells semi
coffee like, you know, and wejust, yeah, it was bad.

(16:36):
So I do not recommend GreatValue coffee.
Sorry for you guys to drink it.
Um, maybe don't

Katie (16:44):
Uh it's, it's interesting, I like, in the
past, the whatever coffee itwas, it did not matter to me.
I, I would just like drinkcoffee, right?
But as maybe it's just like amaturing palette kind of thing.
I don't know.
And I don't mean that in like asnobby, like, oh, my palate is
so mature, but like, Ilegitimately.

(17:05):
Like over time, do not like thecoffee Now that is lower tier,
less expensive.
You know, you could just tellthere's a different quality to
it.
And so yes, I have switched to.
An organic whole bean, you know,I grind my own beans.
I, I grind a little bit at atime and keep, um, the rest of
it, like, I grind enough forlike, probably three days-ish

(17:28):
and keep the, what I've groundup into, um, a mason jar in my
fridge to keep it fresher too.
And then I, um, brew that, youknow, cup.
On, you know, I, I measure itout and everything and put it in
the Keurig and do that.
I do also, I enjoy making likeFrench press coffee.
It, I, I like the process again.
I, I enjoy that process ofmaking it, I get it from my

(17:50):
father because he did that andhe very much was like grinding
his beans and doing the wholething.
And it was just like, I don'tknow, like, it, it's just like
a, almost like a hobby and I'mnot even, I don't measure it
with like a.
A scale, like a kitchen scale.
I know some people get reallyspecific where it's the kitchen
scale and they, they take thetemperature of their water and
make sure it's this specificfiltered water and stuff.

(18:11):
I'm not to that point, and Idon't know that I ever will get
to that point.
I just enjoy kind of the cookingof it in a sense, like the, just
that process, but not to thescientificy point of it, but

Chrissy (18:24):
So You like coffee and not espresso.

Katie (18:26):
yeah.

Chrissy (18:27):
Yeah.
because espresso is themeasuring and the fancy water
and the fancy machine and thisthat.
But if you're just drinkingcoffee, then coffee's coffee.

Katie (18:37):
So, but I, I do, like, I've learned now to, like, when
we're traveling out of state orif we're visiting people, I
almost always bring my owncoffee.
Now I'll like put it in a masonjar and just bring it with me.
Um, especially'cause I mean,again, if we're gonna be
somewhere for several days andthat means several days worth of
coffee.

(18:58):
I want my own coffee, but if I'mgoing to someone's house and
we're just enjoying like somesocial chitchat, I will drink
your Folgers coffee, okay?
And that is okay.
And we will still be friends,and I won't dislike you because
you offered me Folgers.
Okay?
People do not be offended if youare listening to this and you've
offered me Folgers, because thathas happened several times now

(19:19):
and I still love you.

Chrissy (19:20):
You know what's actually so great about coffee
is so coffee behind water is thenumber one most consumed drink
in the entire world.
And so in terms of like meetingyour neighbors, whether it
doesn't matter what culture theyare, you know, if you offer
nearly anybody a cup of coffee,doesn't matter if they are

(19:43):
Indian, if they're African, ifthey are from Asia, like they
will probably say yes.
Because coffee is so widelyknown throughout the world and
so much of the world sees coffeeas like a social drink here in
America.
Coffee is very much a socialdrink.
We go out, we're like, Hey,let's go out for a cup of coffee
and just sit and chat for twohours.

(20:04):
You know, people don't say,let's go out for a cup of orange
juice.
I mean, you could get orangejuice, but we just don't do
that.
You know, we go out for a cup ofcoffee

Katie (20:13):
I want someone to invite me out for a cup of orange
juice.
If you're listening to this andyou live near me, please invite
me to a cup of orange juicebecause that would make my day.
That would, Yes, let's do that.

Chrissy (20:24):
It must be fresh squeezed all organic, no sugar
added.
Okay.
So the reason coffee has thislike social.
Aura about it is that whenpeople drink coffee, it actually
does release a little bit ofdopamine in your body, like the
feel-good hormone.
And so, you know, commercialswhere like you see the person

(20:47):
drinking the coffee and they'resitting on their patio and they
take a sip and then their wholeworld turns into color and they
can see like that's not actuallycompletely off with coffee
because it does release thatfeel-good hormone of like, yes,
I'm taking this sip of coffeeand it's making me feel great
and makes me more conversationaland able to.

(21:10):
Just have a good day.
Another thing that coffee doesis in, you know, a lot of people
think, oh, it's the caffeine.
It makes me more awake.
Well, yeah, it does make youmore awake, but not because it
actually gives you more energy.
It actually works to block thosequote unquote tired receptors in
your brain.

Katie (21:30):
Josh acts in his episode that, that podcast episode on
coffee, he, he says it blocksyour neurotransmitters.
I don't know.
Does does that

Chrissy (21:38):
yeah.

Katie (21:39):
to you?

Chrissy (21:40):
Yeah.
So the tired neurotransmittersthat are touching their
receptors, I don't know exactlywhat they're called.
Josh Acts is a very smart manand he seems to know a lot of
things and I only get a very fewthings of what he understands,
but it essentially blocks yourtired signals in your brain so
that you're not able to feel thetired signals, so you only feel

(22:02):
the awake signals.
So in layman's terms.
Um, and that's how I understoodit from Josh Axe's podcast,
which makes a lot of sense as tolike when coffee wears off, you
definitely feel it wearing off.
like, oh, yep, I drank my cup ofcoffee eight hours ago and I
know it's not there in my bodyanymore cause it's been eight

(22:24):
hours and I'm ready to have anice date night with my pillow.

Katie (22:28):
I, I think the interesting thing that I
learned, so we can link to thisepisode that Chrissy and I
listened to, um, from Josh Ax oncoffee.
'cause he goes into a lot oflike the sciencey details on
like how our bodies respond tocoffee.
But the thing that I learnedfrom his episode that was really
fascinating to me is that.
Caffeine actually impactseveryone differently, which I

(22:50):
kind of knew to a degree.
Like, okay, I know that when Idrink coffee in the afternoon,
like three, four o'clock.
That I will still be able to goto sleep that night.
And I know that some people, ifyou drink coffee even after
noon, like after lunchtime atall, it like impacts your sleep.
And then I also know, like mymother-in-law drinks coffee at

(23:12):
like 11:00 PM at night and stillsleeps.
And I'm like, I, I don't evenunderstand that at all,

Chrissy (23:19):
That's how Max is too.
He will have a cup of coffeewith dessert and still go to
bed.
Yeah,

Katie (23:24):
like

Chrissy (23:25):
it's wild.

Katie (23:26):
with dessert.
Like we, we get, that's anotherthing here in Michigan and maybe
it's like the cold weather kindof stuff.
Um, but people, like when wehave dinner with them and then
we're having dessert, they'lloffer me coffee and I'm like,
it's like 8:00 PM right now.
I cannot drink a cup of coffee.
No way.

Chrissy (23:42):
I have discovered though, so I knew it was like
kind of a normal thing to drinkcoffee with dessert, but I also
kind of characterize it as likea fancy person thing'cause.
We didn't eat dessert growingup, and so desserts were like a
fancy night sort of thing, andso they kind of got put in the
fancy people category in mybrain.

(24:05):
Um, but, I have learned thatlike the flavor of the coffee
does actually compliment thesweetness of the dessert very
well.
It's kind of like how sometimes,like certain types of wine will
compliment the meat that youhave in your dinner.
It's like the sweet and thebitter compliment each other as

(24:25):
you consume them together.
And so I have actually, on ourdate nights, if we go out for
dessert afterwards, I willactually get a decaf coffee with
dessert just because like thesweet and the bitter kind of
compliment each other reallynicely.
And like honestly, the feelingof like.
I just had ice cream and now I'msitting here with my cup of

(24:47):
decaf coffee and we're justsitting at a beautiful white
tablecloth meal and enjoying acup of coffee together in the
evening.
Like there's something just likeromantic about that, you know

Katie (24:59):
had

Chrissy (24:59):
So do enjoy that.

Katie (25:01):
do decaf in the evening like that.
I do actually really like, Idon't know if you've ever had an
afogato, which is like, it'slike a root beer float, but
instead of root beer, it'scoffee.
And I'm like, it is so good.
I've made them before at homebecause I'm like, this is just
so delicious and I really loveit.

Chrissy (25:17):
You know afogatos, they're fantastic.
They're very yummy, but theyalways remind me of a boyfriend
that I had in college because hehad a fancy espresso maker and
to introduce me to Espresso hemade me an afogato like every
night while we were dating,which only lasted a month.

Katie (25:34):
And now you can't have them Oh no.

Chrissy (25:36):
I'll still have them, but it's like.
Not always the most enjoyable,that's okay.

Katie (25:42):
Uhhuh.
I I love milkshakes with coffeein them too.
So that's another like,especially in the summer, like
instead of having like an icedcoffee in the afternoon, I'll do
like a milkshake, which isprobably even worse, just like
dumping ice cream in there thanhaving the

Chrissy (25:59):
All you need to do is have a handful of spinach before
you drink the milkshake, andyou're fine.
The fiber will counter theabsorption of the sugar.
It'll be a slower absorption andyou won't get the blood sugar
spike.
It'll be fine.

Katie (26:13):
Yeah, we, we kind of mentioned that last week.
I think you.
Talked about it in the and and Ionly know like the concept and
the idea of like, okay, before Ihave my coffee in the morning, I
drink my water.
I usually, you know, I, like Isaid last week, if you listen to
that episode, I do like a lemonwater with some cayenne pepper
before I have my breakfast.

(26:33):
So I do that first and then Ieat whatever my breakfast is
that morning, hopefully goodprotein filled stuff.
And then I have my coffee,which.
Is supposedly supposed to helpyour body process all of it
better.
Chrissy kind of gave us a littlebit of a rundown of like why
that is a thing.
I think you talked

Chrissy (26:49):
Yes, I

Katie (26:49):
So your body really does.
Respond to different foods anddifferent drinks based on what
it's kind of paired with, whichis so fascinating.
And it's all like it.
It just kind of, it makes sense,like the science of different
things coming together, like youthink about like science class
and chemistry when you're mixingcertain.
Chemicals together and likecertain things react a different

(27:13):
way, but if you add them indifferent orders, they respond
differently.
And it just, it makes a lot ofsense, but you just, you don't
usually think about it in thesense of like putting things
into your body that way.
And I'm like, I don't know why Ihaven't ever thought about that
until it was explained to memore explicitly, but I'm like,
yeah, it

Chrissy (27:32):
You know what's another thing?
I'm just gonna science nerd outhere for a second that I learned
in my chemistry class in collegethat just made me so much more
in awe of the Lord and just howbeautiful and perfect he created
this world.
So if you take a glucosemolecule, it has carbon, it has
hydrogen, it has oxygen in it.

(27:53):
If you take one hydrogen and oneoxygen off of it and replace it
with a nitrate, it becomesentirely explosive, like it will
explode immediately.
But when you have the oxygen andthe hydrogen on there instead of
the nitrate, it's sugar and it'sdelicious.
And we eat it all the time.

(28:14):
Take that out, add the nitrateback in and boom, it explodes.
And so my, uh, chemistryprofessor was explaining this to
me and she was using it as ameans that we use to try to
understand the world, but ithonestly just makes my faith
grow even more of like the Lord.

(28:35):
Like there's no way this allhappened by accident, that the
nitrates didn't connect to therest of the glucose molecules
and didn't explode like therehad to be some sort of power
behind that and.
The more and more I started tounderstand the theory of
chemistry because side notechemistry is all theory.
We don't actually know it to befact because we can't observe

(28:59):
the actual molecules with oureyes.
All we can do is observe thereactions of the molecules and
the outputs that it.
Puts out, we can't actually seethe molecules coming together.
And so the more that I learnedand tried to understand
chemistry and the world aroundus, the human body, nature,
things like that, the more thatI was able to see like, wow, God

(29:21):
is such a good creator, and hecreated all of these things so
incredibly perfect that even ifanything was just the tiniest
little minutely off.
We would all pretty much explodeand so yeah, it's just wow.

Katie (29:38):
God is so good.
And it is like, you're like, hehad a plan for all of this and
he really did design it soperfectly.
And yet feel like we have to fixwhat was designed perfectly.
And that's kind of like how wegotten to this point where our
food is actually hurting usversus nourishing and healing
us.
And it's, it's quite crazy.

(29:59):
I Coffee is one of thoseinteresting things like.
I, I really love coffee.
Yes, I have a coffee addiction.
I would say most of us who drinkcoffee every day have an
addiction whether we realize itor not.
Right.
You know, because it, it's thatneed that, like blockage of
those neurotransmitters to getus through the day because we
think that if we don't have it,then we get these big crashes

(30:21):
and stuff, and it's, it's, oneof those things that I've been
hearing more and more about theeffects of caffeine on our body
and.
That is probably not the bestand probably not the healthiest.
And so Josh, he, he talks aboutit in this, this episode, um,
where he kind of goes back andforth of like, there is a right
and there is a wrong way todrink coffee.

(30:43):
Um.
But I'm also leaning towards theidea that like, coffee probably
isn't necessary and probablyisn't the best thing for me long
term.
Because the way that I drinkcoffee is just, I, you know, I
get up and I just kind of drinkit in the, the beginning of my
day after I've done my otherlittle things, right?
But then I almost always have acup in the afternoon and I'm

(31:05):
drinking, like, you know, if youmeasure it out, it's like a cup
and a half-ish when I'm actuallydrinking it.
Um, so.
It's, I've actually been leaningtowards ditching coffee
altogether and.
Totally getting off of it, but Ineed to find something to
replace it with because again,it's that whole like, this is my

(31:27):
routine.
This is what I enjoy.
I like having the like hot cupof coffee.
And so I think my progression,this is my theory of what I
would I am potentially going todo.
I have a lot of coffee right nowin my house that I'm like it.
It's probably not gonna happensoon.
And we're still in such afluctuation stage of our life
that I don't think I could do itright now technically, but I
think.

(31:48):
Eventually weaning off coffee,going to maybe like just a tea,
like a black or green tea thatstill has the caffeine, and then
maybe switching over to anherbal tea that doesn't have
caffeine at all, and then justdoing herbal teas.
Or, I've even thought about, andI don't know what your thoughts
are on this, but I really,really wanna try like a mushroom

(32:08):
coffee.
And this is so crazy because I'mlike, I used to hear about them,
but like before they reallybecame a thing.
I had a friend from high schoolwho talked about it a lot on her
social media and I was like,that is the weirdest thing I've
literally ever heard of.
It literally just sounds likedrinking a cup of dirt to me.
I like mushrooms in general, butI have been thinking more and

(32:30):
more about it and I know thatthere's a lot of benefits to
some of these mushrooms thatthey put in these coffees and I,
I feel like I even sound crazysaying it right now, but I'm
like, I really think I am goingto try it.
I dunno.

Chrissy (32:41):
My thoughts are at least in terms of like
decreasing your coffee intake.
'cause I went through kind ofthe same realization coming out
of college of like, oh, I'mhaving two and a half to three
cups of coffee a day.
Realistically.
And I realized that that was alot, and I didn't want to have
to completely rely on thatcoffee, and so I just

(33:04):
intentionally started decreasingit and also at the same time
focusing a lot on my sleep, andso making sure that I was
getting an adequate amount ofsleep.
Every night, and for thosenights that I really did like go
to sleep when I got tired andwake up on my own, when my body
was ready to wake up, I would beintentional of like, maybe I'll

(33:26):
only have half a cup of coffeethis morning because I got a
good night's sleep last night.
And so I have that energyalready.
That half cup of coffee is justto kind of curb the migraine
that is bound to come if I don'thave my coffee at all.
And then same thing for theafternoon of like, oh, I have
time this afternoon.

(33:47):
I'm gonna try taking a short napinstead of having another full
cup of coffee.
And so I started doing thatright out of college and, you
know, before I became aprofessional human and I think
it was actually very beneficialbecause now I've gotten myself
to the point where like,legitimately, even if I don't

(34:07):
have a great night's sleep, Ican have maybe half a cup of
coffee in the morning and itsatisfies me throughout the
entire day.
Yeah, I get a little tired inthe afternoon, but often not
tired enough to need another cupof coffee.
Um, the second cup of coffeewould merely just be for
enjoyment at that point, and itwould be like if I'm going out

(34:31):
to be social with some friendsor something like that.
So maybe try that of just likeintentionally decreasing coffee
with an increase in sleep.
I don't know.

Katie (34:41):
I actually get a lot of sleep

Chrissy (34:42):
That's great.
Then in that case, I don't know'cause I can't relate,

Katie (34:47):
I just, I don't even know if it's necessarily the need for
energy that, like, why I want toreduce it or like, it's not the
caffeine, like it's not beingawake.
It's more just like I've beenhearing a lot of other health
professionals and stuff talkingabout on their podcasts and in
books, everything like theWestin A Price Foundation, uh,

(35:10):
which I've talked about before.
They, they, they do a lot onhealth and nutrition and I
really love a lot of what theytalk about and they basically
say, don't have caffeine.
Like, it's just, it's, it reallydoesn't do much for you.
It's not that great.
It, it has a lot of negatives toit.
Um, and even just the idea that,like, I've been learning more
about.
Coffee in general, like, youknow, 93% of coffee has mold,

(35:33):
which is one thing I learned.
So you have to like get it.
You have to get the coffeethat's highly tested for mold
and mycotoxins and things likethat.
But those coffees are soexpensive.
Most coffees, if they're notorganic, they've been sprayed
with glyphosate.
So yes, you wanna do the organiccoffee that doesn't have the
glyphosate but then, you thinkbut and here's my other thing

(35:55):
too, like I've been on this kickof like reducing plastics from
my life, right?
And so many of the coffee makersthat we have are brewed in like
plastic machines.
I think about my Keurig andKeurigs are like all plastic.
And so i'm I'm just thinkinglike, how can I reduce all these
other toxins and, and bad thingsfor my life?
And so I'm like, why not switchto something that just.

(36:17):
doesn't have just then I thinkabout like, okay, if I do tea,
then I, oh, I guess my, mypercolator, my little brew, uh,
what is it called?

Chrissy (36:26):
French press.

Katie (36:27):
teapot They're of those, like the French press Yeah.
Is also glass.
So I'm like, okay, those thingsalso are not plastic.
So anyway, my point is that I'mjust trying to think of like
getting away from all theseother things too.
And I've just been hearing

Chrissy (36:40):
have you tried chai?

Katie (36:42):
Yeah, I, I like it enough.
It's not, it's almost too sweetfor me sometimes.
Like the flavoring of it I, andI wanna, like, I'm really
curious about the mushroomcoffee, and if I'd like it and
I've heard a lot of like healthbenefits from it too, then I'm
like, okay, if I could switch.
But I think if I do, I wouldn'tget rid of all my coffee in
general.
I don't know.
Right now I have a really bigbag of coffee from Costco.

(37:06):
I've, I found the brand that Ireally like right now is, Mount
Comfort.
It's an organic coffee.
Costco actually has a lot oforganic coffee options for those
who are looking for a goodorganic brand.
I.
would recommend from thereotherwise, before that I was
doing Larry's Organic Coffee,which was recommended by Vani

(37:27):
Hari, who's, um, considered thefood babe.
I don't know.
Do you have any coffee brandsyou like?

Chrissy (37:33):
We've been drinking Counter Culture, which
apparently is actually local towhere I live.
Um, I don't know exactly wherethey get their beans from, but
there are three Counter Culturecoffee shops that brew or that
roast their beans in house.
And so, and then they, they'rebeans are like in grocery stores

(37:54):
around here, like I just getmine from Whole Foods.
Um, so that's what I've beenusing and it, it's really, it
tastes good.
It's organic.
I don't know.
I haven't really gone down thesuper organic.
Gotta be all the fancy things,coffee, rabbit hole, because
there's just so much and itcould get very expensive very
quickly.

(38:14):
So think that's another thing islike balancing the cost of it.
Of like, how can we find acost-effective coffee that is
good for us and doesn't havethose mold and mycotoxins in it?
And ultimately, I think it justcomes down to is like find an
organic coffee.
Ultimately buying it in bulk isgoing to be more cost effective.

(38:36):
Um,'cause you don't have to payfor as much packaging and things
like that.
Uh, but yeah, just and createbudget for it.
You know, switching from Folgersto organic coffee is going to be
a jump.
You might be doubling yourcoffee budget two or three
times, but at the same time, inthe end it is beneficial because

(38:57):
you're not introducing all thosetoxins into your body on a daily
basis, like the mold and themycotoxins and things like that.
So it's a balance.
It's a something that you kindof have to evaluate of like
what's important to my life,like in terms of decreasing
coffee intake.
Yes, I think it's important todecrease your coffee intake to
where your body's not relying onthree cups of coffee every

(39:18):
single day.
But at the same time, I see thesocial value in still drinking
coffee.
And so I don't wanna cut coffeeoutta my life completely because
it can be such a great avenuefor conversation with people of
just like sitting and enjoying awarm cup of coffee is just a
beautiful opportunity to get toknow people and, um, to create

(39:41):
fellowship.
and so that's a sacrifice thatI'm not willing to make by, if I
were to stop drinking coffee,you know what I mean?

Katie (39:49):
Well, it's funny, I, I agree with you, but I think if
Wes were listening to thisconversation, he'd be like, I've
never had coffee in my life.
And so he would probablydisagree in the sense that.
He, he's like, I, I do that, butI don't drink coffee, so I'm
like you know, okay.
There are definitely people whodon't drink coffee and still get
that.
Right.

(40:09):
But, and so, I mean, when hegoes out, he usually goes out
for ice cream with people orjust

Chrissy (40:15):
Yes, but he's a youth pastor, so high schoolers do
still go out for ice cream.

Katie (40:23):
He hangs out with other people besides kids, okay

Chrissy (40:26):
I don't know about you, but I don't really wanna go get
ice cream at 10:00 AMpersonally, I'd rather go out
for a cup of coffee.
Okay.

Katie (40:35):
Uh, I would be curious if anyone's listening and you've
tried like any of those mushroomcoffees.
If you have no idea what, whatI'm talking about when I say
mushroom coffee, you gotta atleast Google it.
There's like, I don't evenremember what the brands are,
but there's, there's ones thatthey're basically, it's like
ground up mushrooms anddifferent things that are

(40:56):
supposed to be really good foryou.
I mean, they're like lion's manemushrooms and chaga and shiitake
and all these things are reallygood for like your brain and
your mitochondria function andyour just overall immune system
and health and all this stuff.
They're supposed to be reallygood, so there's a lot of health
benefits to it versus likecoffee.
I don't know for sure if thatmushroom coffee is energizing

(41:19):
necessarily, it might be in thesense that it wakes up your
mitochondria and it, and itgives your cells a boost of
energy in, in the functionversus like, caffeine kind of
cuts out you feeling tired, soyou feel alert and awake.
So I feel like it's just abetter overall natural energy
boost.
I don't know.
I don't for the fact that I wantto try it

Chrissy (41:42):
if it's still coffee, wouldn't it still act the same
way as coffee with the additionof the benefits from the
mushrooms?
I would think,

Katie (41:51):
I don't think it has coffee in it.
It's just called coffee becauseit's supposed to be brewed and
made like a cup of coffee.
So it's, I don't think it hascoffee bean at all, um, in it.
And so

Chrissy (42:04):
Interesting, I totally interpreted it differently.
I thought it was regular, likeorganic coffee with mushroom
added to it, which in myperspective I'm just like, why
don't you just cook withmushrooms?
I think like a mushroom chicken,like a chicken marsala kind of
situation with.

(42:24):
You could add lion's, mae,mushrooms to that, and then you
get the same benefit as opposedto adding dirt flavor to your
coffee.

Katie (42:34):
Okay here we go so, the brand that I had a friend from
high school.
Like she talks about this brandall the time.
It's called Mud water, whichalready sounds terrible, right?
Because you're like, why would Idrink mud water?
But it actually has chai in it.
It has, cacao, lion's, mane,cordyceps, chaga, reishi, it has

(42:57):
some cinnamon, turmeric andHimalayan salt.
So it doesn't have any coffee init.
This one's called Mud Water

Chrissy (43:04):
Alright, Let's look at the ingredients for Life Boost
mushroom coffee.
cause now you just have mecurious.
'cause I legitimately thoughtthey just added mushrooms to the
coffee.
So Life Boost brand coffee doesadd mushrooms to the coffee.

(43:26):
So, on the package itself itsays cognition, mushrooms, plus
coffee.
And so it looks like theingredients are coffee with a
combination of lion's mane andchaga mushrooms in it, in
addition to the coffee.

Katie (43:46):
Okay, so does Rise Coffee.
It's like a mushroom blend andthen it has organic Arabic
coffee, some coconut milk.
And ads keep popping up right asI'm reading the ingredient list.
It's just kind of funny.
Anyway, so yeah, so some of themare coffee plus the mushroom
blend stuff, which isinteresting because then, so now

(44:08):
you have to decide.
Do you still want the coffee ordo you want just like, I, I kind
of wanna try the Mud Water thathas no coffee in it.
Um, it has chai, which is, youknow, we talked about, you
mentioned, um, switching tochai, so that'd be interesting
to see what it.

Chrissy (44:24):
You let me know how that goes.
I have no desire to try mudwater.
Absolutely none.

Katie (44:32):
I'm just so curious because I do hear all the, like,
benefits from each of thesedifferent types of mushrooms,
like, um, immune boosting,stamina focus longevity, mood
support, gut health, you knowall these things that I'm like,
these are good versus like,maybe even just doing this with
your coffee so having like aRise or the Life Boost one where

(44:52):
it's like coffee plus this.
Then it's like you still getyour coffee, which you love, and
then doing some of these blendsthat have actual health benefits
to it, which is like coffee.
I, I don't know that really hasany health benefits to it, does
it?

Chrissy (45:08):
I say it does because it increases socialization and
therefore increases yourfeel-good hormones

Katie (45:15):
Your mood.
That's true, I mean, there is,honestly, I would, honestly I
say.
onto something like, I'm notsaying like, oh yeah, whatever.
That's nothing.
Because it really is when youget into this health journey and
if you're stressed out about allof the decisions and doing this
and taking that out or thisversus that, the stress alone
actually is worse for yourhealth than just enjoying what

(45:38):
you're doing.
Because, and I actually, I havea new crunchy friend out here,
which is really fun, and we weretalking about how one of her
family members does everythingwrong, but yet, he's he's in his
older years and he's stillreally healthy it seems, and he
has never had any issues, butit's more just because he is
like, I'm gonna do this and I'mjust happy about life.
And he's just like, you can tellthat there's something

(46:01):
completely true about just beingpositive and like he is just a
happy-go-lucky kind of guy.
Versus being older in your yearsand being grumbly and
complaining about everything.
You could just tell like thosepeople seem.
Sicker.
Sometimes I don't, I don't evenknow how to explain it, but it's
just like your stress and yourmood really do affect your

(46:21):
health.
So, it's kinda, yeah, God

Chrissy (46:24):
Well, think about it this way.
So stress and the immune systemkind of go opposite to one
another, that stress is supposedto be released in a fight or
flight situation.
It increases your heart rate, itincreases your respiration rate,
it makes your blood pressure goup and.
It makes you more able to get alot of things done really,
really fast It, because ifyou're running away from a bear,

(46:46):
you want to be able to jump overthat very large pond or very
small pond, hopefully not alarge pond.
That's actually reallyimpressive if someone's jumping
over a large pond.
But if you're running away froma bear, you wanna be able to
jump over a small body of water.
Or if your child is stuckunderneath a car, you want to be
able to lift up the car reallyeasily to get your child out,
which is what people can dowhen.

(47:09):
A ton of adrenaline is releasedinto their system all at once,
but with long-term chronicstress, that adrenaline is
constantly in your system and soyour body's constantly in the
fight or flight mode and it'snever has the ability to get
into the rest and digest modeand rest and digest mode is when

(47:29):
your body has that ability torepair itself, to fix itself, to
mend itself, and to maximize itshealth potential.
During fight or flight, yourbody is not worried about it
shuts off the digestive systemcompletely, because I don't know
about you if you're running awayfrom a bear and you have to
poop.
That is really unfortunate.
But if you are just relaxing andhaving a good afternoon and you

(47:54):
have to have a bowel movement,it's really not that much of an
inconvenience.
You just, it happens, you know?
And so.
just one of those things thatlike your body uses those
restful moments of joy anddecreased stress and things like
that in order to repair itselfand improve the immune system.
And so if your body is tooworried and stressed out about

(48:17):
this whole crunchy journey andtrying to do everything right,
you're not actually going tobenefit from your crunchy
journey at all, because itdoesn't have the opportunity to
rest and digest and repair thethings that have been broken
from that chronic stress over somuch time.
And so like find those peoplethat just give you life because

(48:37):
that feel good feeling is notjust like an emotional thing,
like it's really is a hormonalthing.
It really does help yourphysical health become better.
And also, like we mentioned awhile ago in an episode
previously when we were talkingabout raw milk, about the
importance of vetting the farmerand vetting the cows.

(48:57):
That are providing the raw milkis you want to have happy
stress-free cows because they'regoing to have healthier milk
with less bacteria and pathogensin it.
If you have sad cows, their milkis not gonna be good.
It's gonna be sad milk.
And so same thing with humans.
You want to have happy humans tocreate happy fruit in your life.

(49:20):
And if you are a sad human, thenyou have sad fruit and you're
just not going to be able to,um, have as much joy if you're
so focused on the stress

Katie (49:32):
I have to mention something only because you, you
mentioned again, you mentionedsomething about bowel movements
and so I did learn somethingvery interesting about coffee I
learned that.
Caffeine stimulates digestion,which most of us know that like
when you're having, when you'redrink coffee and it like
stimulates a bowel movement andstuff, it's not always a great

(49:55):
thing that your caffeine, thatyour coffee that you're drinking
stimulates like you needing togo to the bathroom because it
actually makes your food passthrough your intestine much
quicker than it should passthrough your intestine.
So it doesn't give.
Your body, the chance toactually absorb the nutrients

(50:17):
from your food.
So it's like if you, if you'redrinking coffee and then you're
pooping immediately after, it'slike, especially like you think
about it actually.
Oh my gosh.
Like mind blowing moment.
Maybe it's not good to drinkcoffee at the end of the
evening, like at dinner time,like, you know, like we were
talking about dessert, havingcoffee, maybe it's not that good

(50:37):
because you're getting itthrough your system faster than
your body really needs it to gothrough because now maybe it's
not good pairing it together'cause your body isn't absorbing
all the nutrients it needs fromthe food that it just ate at
dinner.
I don't know,

Chrissy (50:52):
potentially.
But also if you think about the,the thought process of that
you're supposed to poop everytime you eat anyways.

Katie (51:01):
Mm-hmm.
I don't know if it's like youneed to poop immediately after
you eat, but just the fact thatyou need to, I don't know, have
a bowel movement after you eat.
In general, I

Chrissy (51:09):
don't know about you, but we are about to get real
personal here.
FYI I will eat three bites ofbreakfast.
And need to go to the bathroom.

Katie (51:20):
Well, but is that like you, is it from the night
before?
Do you know what I mean?
Like,'cause for me it'sdefinitely like from whatever's
before and then it likeprocesses in the morning, I
don't know.
I don't know.
I, who knows who has the answer.
Are there any, someone tell usin the comments, Josh Axe
listen, help us understand aboutJosh Axe would know.

(51:40):
He, he has all the answers ofthis kind of stuff.
He would know.
I think he was the person that Ilistened to.
No, actually I don't think itwas him.
I think it was somewhere elsethat I listened to and I was
like, I just had no idea.
Maybe it's not a good thing whenyour coffee's making you need to
poop right away.
You're like, oh, maybe it wasn'ttime.

Chrissy (51:57):
I, I did know that if you rely on the coffee for bowel
movement, that means you'reconstipated.

Katie (52:02):
Yeah.
You were the one who told methat.
Yeah.
But if you're able to have abowel

Chrissy (52:04):
movement, if you're able to have a bowel movement
without the coffee, then you'renot constipated.
Yeah.
But if I were to guess, I don'tthink having a bowel movement
after drinking coffee is a badthing per se.
Like I, I.
I don't know because it, it'sjust like you're putting
something in, something's gottacome out.

Katie (52:22):
Yeah.
Yeah.
It does.
It makes sense that if you, youdon't want it to pass too
quickly because the intestinesis where, right.
It absorbs all the nutrients.
Right.

Chrissy (52:31):
Yeah.

Katie (52:32):
I don't know.
It's just, but it

Chrissy (52:33):
still takes at least like a day to get through.

Katie (52:36):
Yeah.
I just, I heard that and Ithought that was very
interesting.
Um, and yeah, it was just alike.
I never thought of that.
I never thought of that kind ofthing.
So anyway.
Well, we have, well,

Chrissy (52:49):
we're gonna end our episode on that final thought.

Katie (52:53):
There you go.
Everyone.
Now you know, probably more thanyou needed to about Chrissy and
I.
Uh, so we're gonna end therebefore this gets too weird.
Um, all right, well, we, we alsolast week introduced a new
segment called CommunityConversations where we are
highlighting something like acomment, a message from one of

(53:17):
you guys, or a conversation thatwe had with one of you.
Um, and we want to give anothershout out this week.

Chrissy (53:24):
Yeah, so today's community conversation shout out
is going to Abby P, who joinedour Facebook group recently.
She said to us, Hey Chrissy, Ilove your guys podcast.
Haha.
She's not from Texas.
She didn't say y'all's, butthat's okay.
I speak Texan.
Katie always makes fun of me forspeaking texan always.
Anyways, she said, I've beenlistening along.

(53:46):
I love what you guys have gonethrough so far.
One thing I'd be interested inis hearing about clothing.
I've seen a movement towardsnatural fibers and ECCO
certified, and I'm curious howimportant this is.
Birthing would also beinteresting, hospital versus
home birth versus birth center.
It's so sad to me how a lot ofwomen aren't very educated on

(54:07):
their options before givingbirth.
So Abby, thank you for yourcomment and your recommendation.
Uh, we actually have hadconversations together behind
the camera about these twotopics and we've had it in our
list of potential episode topicsto talk about, but.
Now we might move it up the listof priority because we have an

(54:30):
audience that we know isactually interested in hearing
about these things.
So, um, any other listeners whoare listening along and you're
thinking, oh my gosh, there'ssomething I really want them to
talk about to go through, justdrop us a comment either on.
One of our podcasts, or in ourFacebook group, our Facebook
group is Crunchy Christian Mamason a Budget.

(54:51):
Um, let us know what you wannahear about and we can dive into
that and you can understand itbetter.
And then through that, we canall grow together as a community
honoring God with our health andwellness.
And so, um, Abby, thanks forthat comment and.
I look forward to seeing howthose episodes come to be in the

(55:17):
future.
Um, speaking of future episodes,we fully intended on going
through coffee, tea, and alcoholtoday in this episode, but we
only made it through coffee, sostay tuned next week.
We'll probably just end uptalking about tea and then we'll
probably just end up talkingabout alcohol if I'm gonna be
completely honest.

(55:38):
So stay tuned.
This might be a four part seriesof beverages.
It's gonna be good.
I'm looking forward to it.
Make sure you subscribe to ourchannel so you get a
notification when our nextepisodes are posted so that you
can stay up to date on allthings crunchy.
Katie, do you have anything elseto add before we end this

(55:59):
episode for today?

Katie (56:00):
Nope, I think you covered it all.
We appreciate the comments thatwe get from you guys.
So, Abby, thanks for your kindwords.

Chrissy (56:08):
all right, guys.
Well, we pray over every singleone of you guys, and we hope
that these conversations arehelpful for you in your Journey
to becoming better stewards ofyour body, your mind, your soul,
your spirit, your finances, andyour families.
And we're praying that thisepisode was helpful for you and
we'll see you next time.

(56:29):
Bye next

Katie (56:29):
time.
Bye.