Are You Feeding Your Body or Just Filling It? | Stefanie Adler - Journey to Well

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Good afternoon, good morning, good evening whenever
you're listening to this, goodafternoon for us.
Welcome back to the podcastJourney to Well.
I am joined with StephanieAdler today.
She's a functional healthpractitioner specializing in
women's hormone health andwomen's fertility, so we're

(00:23):
going to talk all aboutnutrition and health, which I
don't even know if we talkedabout this, stephanie, but my
mom has her undergraduate degreein nutrition, so growing up I
knew so much about nutritionthat I didn't realize not
everyone knows like fat free andsugar free are not the ways to

(00:46):
go, and like how to read anutrition label and if it says
no sugar, that doesn't meanthere's actually not any sugar
in it, and all of these things.
So I'm super excited to chatwith you.
Stephanie is a 5'2 splenicprojector.
For those of us that are intohuman design.
We'll chat a little bit abouthuman design throughout the
podcast and all of the goodthings, but first, thank you so

(01:09):
much for coming on, thank youfor taking the time and I would
love to have you introduceyourself.
Who is Stephanie Adler?

Speaker 2 (01:17):
Hi, hannah, thanks so much.
I'm so excited to be here and,yeah, I also think it'll be
really fun chatting nutritionfrom, like where your
foundations are and thebaselines, and and it's so neat
because I've always said, youknow, if I had a dollar for
every time, someone was like Ieat healthy.
But right, I'd be like havingthis, this zoom call, from my

(01:40):
yacht because, like, ourversions of what we've been told
is healthy are actuallytypically so far from what is
actually most nourishing andbiologically normal for us as
women and as just humans onplanet earth, and so I'm really
excited to dispel some mythstoday and provide this community
with some really awesome waysto deepen into their own

(02:03):
nutrition from, like a truecellular level.
So thanks for having me.
Um, for those of you I haven'thad the privilege of connecting
with yet, my name is StephanieAdler and, as Hannah mentioned,
I'm a functional healthpractitioner and my journey
actually started when I was achild.
Um, I had a lot of gut issuesand my parents didn't really

(02:23):
know how to help me, and so theytook me to the doctor and we
did all of this testing and theykept saying we'll take this
medication, it should help youfeel better and it didn't, or it
made me feel the symptoms wereof.
The medication were actuallyworse than my initial symptoms
and after a couple of years oftesting and things like you know
invasive tests and also lessinvasive treatments they kind of

(02:45):
left me with a diagnosis of youhave IBS and you're going to
have this for the rest of yourlife.
And I was 12 and all I wanted todo was go to a bat mitzvah
without having to call my momfrom the bathroom being like
come pick me up.
I don't feel good.
And so I decided at this veryyoung age to experiment with
what I was eating and changewhat I was eating and, despite

(03:06):
my doctor saying it wouldn'thelp at all symptoms I've been
having for 13 years, at thispoint almost um started to go
away within three months and Ibecame very, very aware at this
young age that food can bemedicine or food can be a
catalyst for disease.
And this really sparked mylifelong journey in uh into food
and to nutrition and wellnessand, over the years, as I

(03:29):
progressed in my own learningand healing, really also the
magic of the female body, likein its uh beauty of creation.
And so, when I went to schoolfor my second degree, my mom of
course was like when I went tocollege.
She was like you should be anutritionist.
And I was like shut up, mom,you know nothing about me.
And of course she was right.

Speaker 1 (03:48):
Um they normally are.
Yeah, you just have to come toit on your own.

Speaker 2 (03:52):
You know, and I'm going to remember one day, with
my own kids, I'm going to belike uh, but yeah, so I.
I came back to uh, to the worldof holistic nutrition, and
decided to specialize ineverything from preconception
all the way through, you know,like generational wellness for
babies and first foods, and it'sbeen such a fun journey,

(04:12):
helping women become thesovereign of their bodies.

Speaker 1 (04:17):
We have so many similarities and I I think this
is such an importantconversation to have and
education to have and learnabout, because there's so much
power that we give away.
My first question what gave youthat idea of?
Maybe food can change this IBSdiagnosis or could help me feel

(04:39):
better if you weren't gettingthat from your doctor?
You were getting the opposite.

Speaker 2 (04:44):
Totally so.
My great aunt actually is likethe catalyst for this.
She is just like a socialitekind of you know and like knows
everyone and knows everything,and this you have to remember
this at this point was almost 20years ago and she came to me

(05:05):
and she said you know, I have afriend of a friend who went off
of this thing called gluten andshe feels a lot better.
What if you tried it?
And again, remember 20 yearsago, like gluten was not the old
thing that it currently is,there was this tiny section at
Whole Foods with like threeproducts that tasted like
cardboard.
You know, that were like thegluten free alternatives.
But I was lucky in that I grewup in the restaurant industry.

(05:26):
My dad owned a pizza restaurant, so it didn't help from like a
how I felt, everyday perspective.
But I had always beeninterested in kit in kitchens
and around kitchens andinterested in cooking and I
spent a lot of time home fromschool with stomach aches and I
would watch the food network.
Um, and like really love tocook, and so it was.
Even though like gluten-freewasn't really a thing I got, I
was able to like really do itfor myself, um, even at 13, like

(05:50):
my mom didn't really get it,which has honestly been
something that like we she and Ihave had to work through, like
later in life, where I was likeI was a kid, like I needed you
to like own this instead of like, oops, I didn't realize that
breading the chicken, you knowbefore I cook it in this thing
would hurt you, yeah yeah.
So it was kind of like a gameof telephone that got me here.

Speaker 1 (06:12):
Wow, and thank God for your great aunt, I mean.
So it's so interesting to mebecause I recognize that a lot
of my journey is different thanothers because I had such a I
don't even know how to like Ihad a very supportive mom, my

(06:32):
dad, like we had.
There was like that likecontrast between my mom and my
dad.
But, um, so interesting becauseI don't, I can't relate to like
the people that are.
I have a couple of friends thathave a lot of health issues and
their families just don't eator support their way of eating,
and and it's such an interestinglike juxtaposition and tension

(06:55):
there to me and it's so sad butanyway, but, but you learn right
and you learn and you learn toadvocate for yourself.
So there's always that silverlining and everyone's journey is
different.
So let's let's dispel somemyths and then I would love to
get more into the like ancestraleating and supporting.

(07:18):
You know that I do a lot ofcycle work with my clients, so I
would love to kind of touch onthat as well.
But let's start with some myths.
Since we're talking abouthealthy eating and what is
healthy eating, what are yourtop three to five myths that you
get with when, when you startworking with clients that you're
like, actually, this is notwhat you might think it is.

Speaker 2 (07:42):
There's so many of them, um.
So the first one is and Ialways describe it as like, so
salt.
People are really afraid ofsalt and so I always like
compare it to like salt is thekid on the playground who like
somehow got this bad reputation,but it's like really a good kid
and like anytime he wants to goplay with other kids, the moms

(08:04):
are like, no, come over here.
But like really salt is who wewant to be, our friend, like we
really he's like a really goodkid, um, and so we need to be.
Like almost every woman that Isee, unless her, uh.
So I run hair mineral analysistests on people and it's my
favorite test to get insightinto like someone's nutritional
status and the way their body ismanaging stress.

(08:24):
It's like so amazing.
And one of the minerals that welook at is sodium and almost
every woman I look at, hersodium is depleted and when we
don't have enough sodium, it man, it inhibits our digestion from
doing what it's supposed to do.
So a lot of times people thinkthat their gut issues are like
in the gut, but a lot of timesit's that they don't have enough
sodium, they're not eatingenough salt.
It can cause anxiety,depression, twitches.

(08:46):
I mean like there's so manythings that sodium is connected
to in a positive way.
What's the myth?
Is that all salts are createdequal.
Right, not all salts arecreated equal.
If you go to your pantry afterlistening to this podcast and
you have Morton's table salt, orif you have just like a normal

(09:11):
salt from Trader Joe's, toss itand go and buy a real salt,
because what has happened tomost of the produce salts in the
grocery store is that all ofthe minerals have been taken out
of them.
They're sold to a supplementcompany so they can sell it to
you in a multivitamin.
They add iodine back in becausethey have to, and when they
started interfering with salt ahundred, a hundred years ago,
people got very sick and that'swhy they have to add iodine back

(09:32):
to it, because it's such anessential nutrient for life.
So typically, if you have, youknow, the Morton's table salt,
it'll say table salt with iodineadded, um, and that salt also
has chemical additives that theydon't have to tell you about.
That can really interfere withyour body's ability to function,
and so that salt actually isbad for you.
But if you were having Celticsea salt or any sort of salt

(09:53):
that has a color and texturelike your salt should have life
in it, and if you were havinglife salt, it is so critical for
life and you really want likeone to two teaspoons a day.
So most people are undersalting because they're afraid
of salt, um, and most people arealso using the wrong salt,
which, like then, I guess theyhave some reason to be afraid of
it.
But if we're using the rightsalt it is very much our friend

(10:14):
and should be very present inour diets.

Speaker 1 (10:16):
Hmm, so Celtic sea salt, I use, uh, himalayan sea
salt.
Are these all created equal?

Speaker 2 (10:28):
Himalayan sea salt.
Are these all created equal?
Yes, and like I think it's goodto vary them, just because,
like, himalayan salt is going tohave different composition than
something that's coming fromthe sea, right, like one of them
is more like present in rockformations and things like that.
A long time ago it was in thesea, but it's good to mix it up,
so like you could mix yours upwith like a Baja gold sea salt,
or even, like I mentioned,trader Joe's, but like Trader
Joe's even has one that comes inlike a little ceramic tin thing

(10:53):
and that like when you touch it, it like actually has texture
and it feels kind of wet, and soyou know it's a really good sea
salt.
So you can get good sea saltanywhere.

Speaker 1 (11:05):
But yeah, I would just mix it up between the
Himalayan and Redmond's realsalt or a sea salt of some kind.
Hmm, super interesting.
What about like the whitechunky salts that you would get
like at a market basket ifyou're in the Northeast, like
Hannaford Whole Foods?
Maybe not Whole Foods just likethe white chunky salt.

Speaker 2 (11:24):
Yeah, so, um, some some brands are better than
others, Like the Malden sea saltbrand is totally fine and those
are like the flaky salt or thechunky salt.
But I wouldn't just like gowith like regular kosher salt
and sometimes that is like whatpeople think of as chunky.

Speaker 1 (11:33):
Very cool, thank you, okay.
Myth number two.

Speaker 2 (11:37):
Number two myth.
Number two is that fermentedfoods are optional.
Fermented foods are optional.
People, people forget You'renot like ferments.

Speaker 1 (11:51):
No, I'm laughing because my mom always asks me
are you eating your?

Speaker 2 (12:01):
fermented vegetables I'm like, I mean I do a couple
of times a week.
So we, like, are not separatefrom our environment and I think
that people forget that ourmodern environment looks very
different at an exponential ratethan what it did even like a
hundred years ago, and ourbodies, like, can't evolve that
quickly.
And so if you think about thefact that, like, the

(12:21):
refrigerator is about a hundredyears old or less, you know like
, really less, like from when itwas mass, you know, and
everyone to have one, but let'scall it a hundred years and be
generous.
So, before refrigerators, ifyou lived in a part of the world
, or really even just you know,let's talk about the United
States and keep it local butreally the world where you

(12:44):
didn't have fresh vegetables andfruits all year, which is most
parts of the world, right, thenhow did you have them?
And not summer and spring?
You preserved them, youfermented them and we as humans
evolved over thousands of years,thousands and thousands and
thousands of years with thesefermented foods, because it was
the way to make food safe, like,if you go back, you know, a
couple of years, thousands andthousands and thousands of years

(13:05):
with these fermented foods,because it was the way to make
food safe, like, if you go back,you know, a couple hundred
years, like people drink wine,not water because like it was
safer.
Right, you were drinking beerbecause like that was the
fermentation process and it madeit like not going to kill you
if you had a sip of it, you know.
And so we evolved over a longtime and our gut has
approximately three pounds.

(13:25):
If you think about your soulcycle weight, you know, like,
your gut has approximately threepounds of bacteria that we are
supposed to live in harmony with, not like, use us as a host and
control everything from ourmetabolism to our mental health,
to our immunity, and if we'renot properly feeding them, then

(13:46):
it it misfires, and this iswhere we can.
Um, take a lot of the chronichealth conditions I mean
everything from adhd toautoimmune illness can be a
result of having an imbalance ofthese good and bad gut bacteria
.
And then you also bring inthings like modern day
antibiotics and pesticides thatwe put in our food, and it
really actually increases ourneed for these ferments.

(14:06):
But most people don't eat them,and if they do, they're eating
like the fake version, like ifyou just buy normal pickles at
the store, they're not actuallylike lacto, fermented and alive,
right, um.
So fermented foods are notoptional.
They are something that shouldbe part of really every meal, um
, and it's something that Ithink our culture really needs
to come back to and to reallyembrace in order for us to have

(14:29):
optimal wellness.

Speaker 1 (14:31):
Give me some examples of fermented foods.

Speaker 2 (14:34):
Yeah, um, so there are lots of like.
I think people think ofsauerkraut, which like is
absolutely one of themsauerkraut, kimchi, you know
anything like that.
But when you make them at home,the variety is literally
endless.
I mean you can ferment radishes, you can ferment strawberries
and make strawberry kvass, whichis like a drink that originated

(14:56):
in.
Kvass is like a lightly likecarbonated fermented drink that
originated in Russia that it'slike so delicious and you can
make it with beets, or you canmake it with peaches, or you can
make it with strawberries, likeyou can make yogurt, you can
make kefir, you can makecultured butter.
I mean, I love my son and Ijust sit and eat cultured butter
by the spoon.
So it's basically like takingsour making.
You know, you just take creamand turn it into sour cream and

(15:18):
then you turn that into butter.
There are so many options whenit comes to ferments.
Making them at home is going tonot only like expand your
options, cause otherwise you goto the grocery store and there's
like one option of kimchi andone option of kraut Right, maybe
nowadays there's a few more,depending on where you shop.
But uh, the fact of the matteris is that store-bought ferments

(15:38):
are not actually going to haveeven a 10th probably of the
benefit that making it at homewill.
Because if I were to take mykefir so I make kefir at home
every day, which is like ayogurt drink kind of and if I
were to take that and put it inthe store and try and
commercialize it, it wouldexplode on the shelf because
it's so alive and so they can'trealistically travel with that

(16:02):
and then keep it on the shelvesand sell it, and so they have to
make much more muted versionsfor commercial uses.
So if you take ownership of itand do it at home, it's very
easy, it's very fun.
You're going to have so muchmore benefit.
Um, and then even little thingslike yogurt at the store, for
example, when they fermentyogurt at the store you know
they may be fermented for fourto six hours, whereas if you do

(16:24):
it at home and you do it for 24hours, it's like so much more
diverse and rich and good foryou.

Speaker 1 (16:30):
Yeah, oh my gosh I assume you talk about all of
this on your social media If wewant to find some recipes cause
now you're making me interestedin these recipes- and the
beautiful thing is it's so easy.

Speaker 2 (16:43):
Like people think it's so intimidating, but I
promise you making kefir isliterally as easy.
All you need is to find a kefirgrain.
Like go on Facebook marketplaceor Etsy or whatever you know,
like somewhere local.
If you can find someone, I givethem away.
On Facebook marketplace.
People show up at my door oncea week and I'm just like here,
have one, because the thing isthey keep growing.

(17:04):
It's like a kombucha scoby,Like you have to give it away,
or else you just throw it awayor eat it, and so, like all you
need is a kefir grain.
They look like little rubberypieces of cauliflower and then
you just stick it in milk andleave it on your counter for 24
hours, Like I mean, of course Ihave a recipe written for people
, but it's like so simple thatpeople just think that these
things, because they seem oldfashioned or they seem time

(17:27):
consuming, they get intimidatedby them.
But the reality is it's reallyeasy.

Speaker 1 (17:32):
Love that.
Thank you for that idea andthank you for the reminder that
it gets to be easy, because I dothink I had another person on
my podcast and we talked abouthow it can be very overwhelming
to shift our diets and to shiftnot in our diets necessarily, I
mean yes, but also just our wayof thinking about food and what

(17:53):
we eat and what we're putting inour body.
And when we hear like all ofthese things, it can be like, oh
my gosh, I don't know what todo.
But it doesn't have to be ascomplicated as we make it or as
overwhelming, and it can be verysimple, just starting with one
thing and then seeing how thatfeels and then, another thing
and see how that feels.

Speaker 2 (18:15):
So let's, do one more myth.
Cool, and what I was actuallyabout to say is it leads into
that with, like you know, someof these things feel
intimidating, but they'reactually really easy swaps.
So this one that I'm about toshare is that animal fats.
The myth is is that animal fatsare bad for us.
Yeah, there's so much of amisconception around the fact

(18:36):
that animal fats, or saturatedfats, cause high cholesterol and
that, even if they do, thatcholesterol is bad for you.
Like I actually celebrate if mycholesterol has gone up.
I don't actually really test it, but like I would celebrate it
and I do with clients.
Cholesterol is so important forthe, and it actually studies
show that women who have highercholesterol at all ages end up

(18:57):
having a longer lifespan.
Like there's so much.
I could go on with that and wewon't because I could be here
all day, but, um, I have apodcast episode on my own
podcast If anyone's interestedin learning more about
cholesterol.
But um, the point about theanimal fats is that animal fats
are incredibly nourishing andimportant for us, and they
contain a lot of fat solublenutrients that are almost

(19:20):
impossible to get elsewhere inour diets, that are so critical
for our function, and so I'llgive you the example of vitamin
A, vitamin A.
People think of vitamin Aincorrectly as like coming from
butternut squash or like sweetpotatoes.
They're thinking about betacarotene.
Now, in a perfect body and Itruly mean this like in a

(19:40):
perfect person who is over theage of 22, who has a perfectly
functioning thyroid, who hasadequate other minerals and
nutrients and all of thesethings, their body might be able
to turn some of that betacarotene into the usable form of
retinol and vitamin A.
Most people, if your thyroid iseven tiny bit off, if you're a
child or if you're a teenager,like you're not going to be able

(20:03):
to convert that.
If you're at all nutrientdeficient, if you're really
stressed out, your body doesn'thave what it needs to make that
conversion and vitamin A is socritical.
I I went to a conference wherethis woman um last year, did
this entire talk about umfertility and how, like the
fertility crisis, it's becauseof vitamin A deficiency and I
will tell you that I see this inmy practice constantly that

(20:24):
most women are vitamin adeficient and when they, if we
catch it early enough, and theystart introducing vitamin a back
in significant levels, theirfertility comes online and it's
amazing to have babies.
So these fats animal fats likelard, like butter, like tallow,
like duck fat, like liver, whichisn't really a fat but it's an

(20:44):
animal product they containthese fat soluble nutrients that
are not found elsewhere in ourdiets, and so it is such a myth
that you can live without them,like truly.
For optimal function in yourbody, we need these fat soluble
nutrients, like vitamin A andvitamin K, and animal fats are
the main way to get them, and sothey're very, very nourishing,
and people oftentimes are likeokay, but like, what does that

(21:06):
mean?
Instead of cooking your roastedveggies in olive oil, cook them
in lard, which has vitamin D init, like real vitamin D instead
of, and it also makeseverything taste a little bit
like bacon.
It's delicious, um, you know?
Like, cook your eggs in a lotof butter.
If you're eating bread, putenough butter on it that you can
see your teeth marks Like asyou bite into it.

(21:26):
Like don't, don't be afraid ofthese fats, and a lot of people
think that they're going to alsomake them fat.
Even if they're not worriedabout the cholesterol, right,
they're like well, they'refattening, I'm going to make me
fat.
I assure you that, when doneproperly, these fats are
actually going to make yourmetabolism thrive, and you will
feel like it is easy to stayleaner, and so that's where I'll

(21:47):
drop the mic with the myths,because it's really important.

Speaker 1 (21:51):
I love that.
So, so butter.
Can we talk about that realquick?
Because it's yeah, Is it justlet's go get like a stick of
butter at the grocery store.

Speaker 2 (22:02):
Yeah, yes and no.
Like I mean, there are somebutters that I feel fine with
people eating at the grocerystore.
So, like you're looking for agrass fed, organic butter,
there's, you know, like truly isone brand, even like the
Kerrygold is okay, like you know, the grass fed butter.
But if you can and you haveaccess to sourcing butter from

(22:22):
like real artisans, I meanyou're going to see a big
difference in the butter.
Like you're in the Northeastand so you have some amazing
options when it comes to butter.
So like the Amish basically makethe absolute best butter in the
world and like that entire partof the country that has, you
know, is within like severalstates of them, can very easily

(22:44):
get it delivered.
And like the butter will bethis thick, yellow.
And when we actually look atindigenous communities around
the world, several of themwaited to time pregnancies
around when the cows went out topasture, because that was when
they had the most nutrient densemilk and therefore then butter,

(23:04):
and then also when the babieswere going to be born and have
access to that and it's soimportant.
So, yes, I mean, if you haveaccess to like artisan butter,
definitely go for it, but youcan get some decent butter at
the grocery store.

Speaker 1 (23:20):
Very interesting.
I should Google how I can getsome good butter delivered.

Speaker 2 (23:28):
Really quick.
I make butter like with cream.
I get locally but also there'slike I'm a part of a food club
that gets from the Amish, likethey drive it out here to
Colorado twice a month and likeI order butter from the Amish
and I can get it in Colorado andit's coming from Pennsylvania.

Speaker 1 (23:42):
So like, even if you're not right next to it and
you just do a little bit ofsearching, you're going to be
able to like, find find a way,mm-hmm, yeah, so here's a
question that I feel has comeacross my path and not directly
to me, so I've never answeredthis question myself.

(24:04):
But when we talk in terms oflike, let's eat how we did
ancestrally and think about how,you know, in tribal times our
ancestors ate, and you know thelack of refrigeration and all of
that.
I understand that verycognizantly, but was their

(24:26):
health really that much better?
Because now we're living longer, I believe.
So why is it more important orbeneficial to eat more
ancestrally than to eat how weare today?

Speaker 2 (24:41):
Yeah, it's a really great question.
So when I say ancestrally, like, I also just like to really
clarify, I'm actually nottalking about paleolithic times,
you know, like I'm not goingback to like 10,000 years ago,
you know where, like there arelike a paleo movement, but also
it cracks me up because I'm thepaleo movement.
They're like, look at thesepaleo brownies.
I'm like, yeah, the paleolithicpeople were like totally eating

(25:04):
those brownies.
You know, when I say ancestraleating or traditional nutrition
is another term I really like touse, I really want you to think
about like 1850, like what wereyour ancestors, like what were
your great, great greatgrandparents eating, right, and
when we think about it, thatfrom that perspective, it

(25:24):
actually changes it a little bit.
While we are technically livinglonger, it's mostly actually
not because we're healthier.
People are actually much sickerand have much more chronic
illness now and are on.
You know, the average elderlyperson is on like 12 medications
to help them stay alive.
Right, they're not actuallywell.

(25:46):
When we look at Indigenouscommunities that are mostly
extinct today, but even as of ahundred years, we were able to
much more clearly compare andcontrast.
We actually saw that, you know,despite like the outliers of
like injuries and infection thatthen led to a shorter lifespan
overall, and we have to rememberthat that's influencing

(26:06):
lifespan here as well.
And similarly, to remember thatthat's influencing lifespan
here as well, and similarly,like things that were taken into
account with lifespan were,like you know, the maternal like
, like infant death rate andthings like that, which, like
obviously modern medicine, insome ways has just like the
invention of the NICU, like ababy can be born today at 20
weeks and potentially survive,where that wasn't the case
before.

(26:26):
So, all to say, like we justactually need to be able to
think about the numbers a littlebit more rationally and
recognize that we actually areprobably not living so much
longer than our like a healthyperson in the past was.
And when we looked atindigenous communities, aside
from things like injury whichled to infection, there would be

(26:47):
people living in thosecommunities till very old age,
you know, sometimes a hundred ormore and who were in much
better condition, right, becausethey didn't have access to
these medications and thingslike that.
So if they were living longer,it was purely because of life
force, and it's superinteresting.
For anyone who's curious tolearn more about this, I highly
recommend looking into Weston APrice.

(27:08):
He was a dentist at the turn ofthe century, from the 1800s to
the 1900s, and he wanted tolearn more about why in the West
we like again did you havebraces?
I had braces, I did.
Okay, we almost like don't knowanyone who doesn't have braces.
You know like you look at allthese perfect smiles and it
hides the fact that all of us,if we didn't have braces, would

(27:31):
have had I'll speak for myselflike a nightmare of a mouth you
know yeah.
And that actually is a newerthing.
Like, again, you go back even200 years ago.
No one had braces and everyonehad good teeth.
So, like Weston, a Price wastrying to figure out what was
happening here.
He was like, why are wesuddenly having like all of

(27:53):
these you know dental issues inthe United States?
And so he did this like hugetour looking at indigenous
communities all over the world,like everywhere, from the Mayans
to in Florida, like the nativepeople, all the way to like
Northern Europe and all of these, the Eskimos, et cetera.
He looked at 12 differentcommunities and what he found is
that within one generation ofintroducing Western foods, they
went from having perfect teethand perfect face formation

(28:16):
because of the teeth and the jawand all these things, to,
within one generation, completedisaster.
And that health issues camealong with it.
Right, so, like, when we havenot the proper formation which
then allows for the space in themouth for the teeth to grow in
properly, we also end up withkids who have more ear
infections and who have, youknow, more sinus issues and
everything down the line to likechronic illness.

(28:37):
So, um, we actually are able tosee like that, the myth we're
just all walking around withlike contacts and having had
braces and all these things likethinking that we're just all
walking around with likecontacts and having had braces
and all these things likethinking that we're like so much
healthier than previousgenerations.
But it's not true.

Speaker 1 (28:52):
Wow, I read, um, uh, james Nestor's book breath,
breathe, breath, breath, Um, andhe talked about how, like
breathing improperly actuallyalso changes the physical
structure.
And then, if you look throughgenerations of now how we
breathe and all of that is alsoconnected to what we're eating

(29:15):
as well and it changes thephysical structure, and then
that leads to more breathingproblems and more health issues,
which is just wild.
There's so many things that wedon't think about, like you know
, that it's unrelated, which iswhich is my next question,
because you did mention brieflythat our gut health is connected

(29:36):
to our mental health andphysical health and emotional
health.
Can you dive into that a littlebit?

Speaker 2 (29:43):
Yeah, I mean, our gut is our second brain.
So when I was a as I mentionedmy story of being a kid with IBS
the first medication that theygave me was actually a low dose
of an antidepressant.
And I remember this so clearlybecause I was so confused by,
you know, when they wereexplaining it to us, which, like
at the time, I actually have tolook back and be like at least
they explained it to us.

(30:03):
You know, like most of the timethat's like not the case.
They're just like take this,but I remember them explaining
that it was a low dose of anantidepressant because the cells
of the brain and the gut are sosimilar that the idea is that
we like calm down the cells inthe gut by using this low dose
of an antidepressant.
And so I mean the way that Ilike to explain it to people is

(30:24):
like when you get excited oranxious about something, if
you're about to go on, you knowand do public speaking where do
you feel that it butterflies inyour stomach or you feel like
sick to your stomach.
But that is the gut brainconnection.
It is so, so closely linked.
Scientists are really onlybeginning to understand on, like
the data level, the the extentto which this is.

(30:47):
I mean, I remember doing aresearch project about this,
probably at this point, likeeight or nine years ago, and you
know Harvard and MIT werelooking into like that
schizophrenia and bipolardisorder were diseases of the
gut.
So I mean we're really startingto scratch the surface.
Hippocrates knew, when we goback thousands of years, he
always said that all diseasebegins in the gut, and so when
it comes to mental wellbeing, orthe opposite thereof, right of

(31:12):
mental illness, we have to thinkabout it like any other place.
If all disease begins in thegut, so too does our mental
wellbeing.
And the thing about these gutmicrobes is they're living,
breathing things, they havetheir own agenda, and so if
there's an imbalance of good tobad bacteria and the bad
bacteria feed on certain things,they can truly control your

(31:34):
behavior, they can control yourcravings, they can, like
absolutely control everythingthey want to, for the most part,
to be able to ultimately, youknow, achieve their goal, which
is to continue to survive.
So if anyone has ever like,wanted to quit sugar, you know,
achieve their goal, which is tocontinue to survive.
So if anyone has ever like,wanted to quit sugar, you know,
or like to control their sugar,but they feel like it's
absolutely impossible to doright.

(31:56):
It might not be all about yourwillpower.
It's probably about thebacteria in your gut who are
literally sending signals toyour brain saying eat the sugar,
eat the sugar, eat the sugar,eat the sugar until you cave.
Right, and of course, we haveways that we work around this.
I mean, I help clients dealwith this all the time and we
can overcome that imbalance andrebalance the gut.
But if you don't know thatthat's happening right and you

(32:16):
just are like sitting here beinglike, oh, I have no willpower,
you're going to be stuck in apretty rough cycle.
So we have to give more creditto the bacteria in our gut and I
mean there's so many otherelements of gut health too.
There's like the idea of leakygut, et cetera.
But from the perspective oflike our brains and how it's
connected to that, um, it playssuch a big role with the
bacteria that's present or ornot.

Speaker 1 (32:38):
Yeah, uh, one of the biggest pillars of my
foundations, of my business, islet's rediscover the truths
about ourselves so that wearen't in this judgment, shame,
guilt cycle of I'm doing itwrong or something's wrong with
me.
So one of the things that youjust said of I feel like it's my

(33:03):
willpower I'm just not strongenough to cut out sugar or cut
out alcohol or cut out junk food, and maybe it's not just a
matter of your willpower, maybethere's something else coming
into play.
And in my personal life, when Ihave learned these pieces of my
human design is what I'm goingto say and of my cycle, when

(33:26):
I've learned these pieces, it'smade such a big difference.
Like luteal phase, right, andthat's right before your period,
right before you get yourperiod, and you just sometimes
you kind of are a little bitmore on edge, you're a little
hungrier.
We tend to need more nutrientsin our luteal phase because our
body's actually getting ready toshed and like, go through that
death process, and so when I wasfasting which I had a little

(33:51):
journey with intermittentfasting don't know your thoughts
on that, but when I was fastingand I would just be so hungry,
I would feel like I would needso much more food and I'd be
like why am I so hungry?
I shouldn't be hungry.
I just had breakfast, or youknow, I just had a lot of like a
good like protein densebreakfast and learning.
I just had a lot of like a goodlike protein dense breakfast
and learning.

(34:11):
Oh, I'm in my luteal phase.
My body actually needs moresupport.
My body needs more nutrientsand learning.
Oh, I'm going through this, youknow, pulling out of sugar, and
maybe it's not just my willpower.
How else can I support myself?
Knowledge truly is, and knowingwhat's going on with our body.
I don't think there's anythingmore important than that in

(34:34):
understanding how to bestsupport ourselves and how to
best hold ourselves throughthese transitions.
Or I mean, even if it's not atransition right, even if it's
not cutting out sugar or tryingto get pregnant or, you know,
whatever it is, maybe it's justsupporting myself through the
four phases of my cycle.

(34:54):
So I assume that you deal a lotwith this with all of your
clients and and also fertilitystuff.
I mean, we could kind of getinto that fertility conversation
of what's going on with my body.
Why can't I, why can't Iconceive?

Speaker 2 (35:12):
It's a big question, Um, well, one I just want to say
around the cycle piece, I mean,I think cycle informing is huge
, Like I actually used to have aa course for coaches called
cycle informed coaching, becauseI think, no matter what kind of
coach you are like, tounderstand where people are at
in their cycle totally changesthe way that you're able to,
like, help them help themselves.
So I love that that's somethingthat you focus on and I think

(35:34):
it's such a biohack and such agame changer for women.
Um, so I love, love, love, love, love that and there are
totally, like, even just goingback to the fermented foods,
like fermented foods areimportant literally in every
meal but, like also in our firsthalf of our cycle, they can
help manage estrogen a littlebit better because of the way
that, like, the gut bacteriaplay a role in estrogen

(35:58):
metabolism in the gut and so,like, if you're having really
bad periods or like periodsymptoms, like fermented food
play a role in that.
So, kind of bringing those twotogether it's really fun.
Um, the fertility conversationis big.
I mean I think there are somany factors, like, to some
extent, I really think thatvitamin a deficiency is like a

(36:18):
huge contributor to the factthat so many women are
struggling now, Um, so manycouples are struggling.
It also plays a role with men.
You know, one in six couplesare struggling to get pregnant
today.
And I think we need to be askingthe bigger questions of not
just like on an individual level, but like societally why, right
and again thinking back to likeyour great grandparents, like
everyone ate liver, becauseeveryone ate organs, Like that

(36:41):
was just part of life, Like youate the nose to tail, like you'd
nothing went to waste, and likethat is not the case Now we
live in a society of abundancefor the most part, and you can
choose to not eat organs if youdon't want to, and most people
don't have experience with them.
And so it contributes tovitamin A deficiency, which can
impact everything from PCOS tothyroid dysfunction to causing
frequent miscarriages.

(37:02):
I mean, the list goes on and on.
I think there's also a bigconversation that needs to be
had around our environments interms of toxicity and like the
overuse of, you know,petrochemicals on our food,
which is basically like if youwere eating non-organic food,

(37:22):
and unfortunately, even mostorganics and grocery stores are
compromised now.
It's like the equivalent oftaking a low dose of antibiotics
every day.
Like you know, there's also likethe in our tap.
I mean the one thing also ifanyone is listening to this and
is trying to get pregnant and isstill drinking tap water, it's
basically infertility water.
Like get off the tap water.
You know, like we need to havea conversation about just the

(37:47):
toxic soup that this like worldis in and like how have you one?
Protect yourself, but also,like support your body's detox
processes, and this is somethingI think about a lot, like so
many experts in the and I'mdoing a little air quotes for
people who are just listeninglike who you know talk about the
fertility crisis are saying youknow, well, a big part of it is

(38:07):
that women are starting to havebabies later and later.

Speaker 1 (38:10):
Okay.

Speaker 2 (38:12):
Okay, let's like play down that thought pattern for a
little bit.
Like, yeah, women are startingto have babies later and later,
but what we know about womenhistorically is that even if
they started earlier, they had alot more kids.
So even if a woman was startingto have babies at 22, she was
probably having her last baby atlike 38 or 40.
Right, so like starting at 35,shouldn't be that?

(38:34):
Like that's not a hundredpercent explaining what's going
on here.
And we also are seeingfertility issues in women who
are younger and younger.
It's not only women who areabove 35.
So it doesn't fully play out,but what I actually think is
more likely happening when itdoes come to the advanced
maternal age is that you havemore exposures to these toxins.
Like a 25 year old has 25 yearsin this toxic environment.

(38:55):
If you're 35, you haveliterally, almost you know, 50%
more time and 50% more toxicexposure.
And so the preconception phaseof like really planning and
preparing for pregnancy foreveryone now really should
include detoxification, um, notonly to help you get pregnant
with more ease, but also whatthe body does.

(39:15):
It's kind of a weird mechanism,um, but it uses pregnancy as an
opportunity to detox, and thisis also one of the reasons why,
uh, the miscarriage rate, Ithink, is going up, and a woman
a mentor of mine, has talkedabout this publicly quite a bit
that she's seeing more and morewomen have like two or three
miscarriages before they cancarry a healthy baby to full

(39:36):
term.
And what's happening is thebody like, sees this other
organism and is like, ooh, anopportunity to clean house and
we'll take toxins that it's beenstoring for years and put them
onto the babies.
And so when we see babies withmore eczema and more allergies
and more, you know, asthma, itcan be because of their
increased toxic burden.
So not only for the health ofyou getting pregnant or for the
support of you getting pregnantwith more ease and having a

(39:57):
healthy pregnancy, but also forthe health of your baby,
detoxing before getting pregnantcan be a really, really
supportive tool for yourfamily's health in the future
supportive tool for yourfamily's health in the future.

Speaker 1 (40:13):
I had not heard that.
That's so interesting.
Thank you for sharing that.
That's an interesting thing.
So one of the things that Ialways think about and that I do
hear often when we're talkingabout eating healthier, changing
our lifestyle, changing ourlifestyle just to be healthier,
changing our lifestyle to getpregnant or anything.

(40:34):
Really, whenever we talk aboutnutrition, it feels very
overwhelming, like it feels likeoh my God, I've been doing
everything wrong for my entirelife and I am just swimming.
You know like I, I drink thetap water, I eat unorganic food,
I, you know I'm buying theiodized salt and you know, like

(40:58):
everything that she's saying I'mdoing wrong.
And it feels very overwhelmingto the point where we just kind
of go into that freeze responsewe, we cannot do anything.
We get so overwhelmed that it'slike I'm just I can't change
anything because there's there'sjust too many things to change
and it's too expensive or Idon't have the time.

(41:20):
I don't have the time to cook,I don't have the time to make my
own kefir water, I don't knowwhere to find the little kefir
balls or the sourdough starter.
What do we say to these people?

Speaker 2 (41:36):
One of my favorite proverbs is the best time to
plant a tree was 20 years ago,but the second best time is
right now.
Right, like we can either sitand think about the what ifs and
the this and I feel toooverwhelmed or we can say that,
hey, showing up messy is betterthan showing up, not showing up
at all.
Right, um, and look, I get it.

(41:58):
Like.
I think that unfortunately,this can feel overwhelming for a
lot of people because we'veverged so far from what is
normal and what is likebiologically healthy and normal
from us, and it's the reclaimingit one step at a time.
Right, like you don't need toturn around tomorrow and have

(42:19):
every single thing in your lifechanged.
But if there was one thing onthis podcast, for example, that
you're like oh, that'sinteresting, start with that one
thing, right, go find someAmish butter, you know.
Or like, go and send me amessage and be like hey,
stephanie, what water filter doyou recommend?
Right.
And if it feels reallyexpensive, like this is an

(42:40):
interesting thing around theexpense, you know, in the United
States the average personspends I think it's actually
maybe a little bit more withinflation now, but it used to be
10% of our budget on groceriesand it's probably closer, I'd
guess, to like 15% now withinflation.
But you know what it is inFrance?
Oh, tell me, 30 plus percent,wow.

(43:03):
And that is like more the normacross the world, right?
Wow, and that is like more thenorm across the world, right?
We as a culture have justdecided to not prioritize
healthy food and also thegovernment has been subsidizing
actually poisonous food, so wehave this wrong idea of what is
like normal, when the questionwe should be asking is not why
are the $12 a dozen eggs soexpensive, but why are the $4 a

(43:27):
dozen eggs so cheap?
Like that is the question weshould be asking.
And so I usually just reallyencourage people to like look at
their life right and do like alittle bit of an audit, like I
personally would rather pay thefarmer than the doctor, really,
the health insurance company,right.
And so you know, I, I did this,uh, I do hair, uh, mineral
analysis with people, and therewas this one woman that I did a

(43:50):
test for and she we had a lot ofthings that like could have
used a lot of support and I madesome, you know, food
recommendations and supplementrecommendations and things like
that.
And she kind of freaked out andwas like you know, everything
is so expensive.
You have to be so rich to belike healthy in today's day and
age.
And I, in a very loving way,responded back to her and I said

(44:10):
you know the reason we'rehaving this call.
She had bought the test in Julybut we weren't having this call
until September and it wasbecause she needed to wait
almost seven weeks to get hertest done, because she gets, she
had gotten highlights and akeratin treatment on her hair.
And then she was.

(44:34):
I had, you know, in the courseof the call, had asked her like
tell me what breakfast, lunchand dinner looks like.
And you know she usually goesand grabs something fast, casual
, and they order sushi a coupleof nights a week.
And I said to her you can go tothe grocery store You're saying
that groceries are so expensive.
You can go to the grocery storeand buy a pound of grass-fed
ground beef and some in-seasonvegetables or, even better, find
, you know, like a local farmerand get them from them.
And, you know, support yourlocal economy but also probably
pay a little bit less if you doit in a CSI, whatever, and you

(44:57):
can make an awesome dinnerthat's going to feed you and
your family for two days foraround 25 bucks Right.
Or you can order four rolls ofsushi right.
Like it's, it's about priority,and we just unfortunately like
have a skewed version of likewhat the priority is, and so I
really encourage people to likedo an audit on their life.
I used to love having reallyfun nail art on my nails.

(45:20):
I still would.
I would love it.
But you know what I realized?
Between what I pay in childcarefor when I'm going and getting
them done and what I was payingfor my nails every month, I was
like you know what.
That doesn't feel like a gooduse of my resources anymore.
I'd rather put that moneytowards like nourishing my
family in deeper ways, and thatwas a choice I made.
Like that's not going to be thechoice everyone makes, but like

(45:43):
the invitation is to look atour lifestyles and see, like
well, where are you choosing toprioritize?

Speaker 1 (45:50):
Thank you, I love that and I think that that's a
really hard thing to takeaccountability for and really I
always say we all have, we allhave that thing right, like we
all have that addiction andwhether you know.

(46:11):
Anyway, I have like somehistory with with addiction, not
personally, but inrelationships so we all have
addictions.
But what are we addicted to?
Is it like overspending andshopping?
Is it drinking?
Is it?
You know, amazon Is?

Speaker 2 (46:33):
it.

Speaker 1 (46:34):
Yeah, phone addiction , a fitness addiction, is it
like going to the gym all thetime?
And and my mom's is definitelyfood and I mean that's like a
good one, but she's always saidthat is, I would rather spend my
money on something nourishingand something that's going to um
, nourish and support my body.

(46:55):
Then, you know, go out todinner and have a $50 meal, uh,
which is a priority, right?
Yeah.

Speaker 2 (47:05):
I think I would like your mom, but also like, yeah, I
mean, it's an interesting thingwith time.
You know to like when peopleare like oh, I'm struggling to
find the time, like log ontoyour iPhone or whatever phone
you have and I want you to tellme what your screen time is
every day.
Right, Like you're telling meyou don't have time to cook
dinner, but you have an hour anda half to scroll on Instagram.

Speaker 1 (47:24):
Right, okay, here's the thing, though I agree with
you.
Devil's advocate would be thatis my decompression time, like
cooking stresses me out andscrolling on my phone it helps
me relax, so it feels like I'mgoing from work to then do more
work, versus from work to relax.

Speaker 2 (47:48):
I hear that I would argue back that like if you were
nourishing yourself on like atrue cellular level, you'd be
able to manage stress way betterand it would feel like so much
easier to not need to decompresslike that you know what I mean.
Like you've got just like yourcapacity for stress and like
your nervous system expansionwould be bigger, and also just

(48:09):
like a reminder like it can beeasy.
Like I made dinner for tonight,literally last night, after my
son went to bed, because I waslike my husband's out of town
and my auntie wasn't coming inthis morning and I was like, oh,
like I threw something in theslow cooker.
It took me I'm not exaggeratingsix minutes.
Pop an onion and chop a cabbage, throw it in the slow cooker

(48:29):
with.
I ended up using a beef tongue,cause I love weird cuts of meat
like that, but you could usestew meat, you could do whatever
you know.
You could just roast in there acan of tomato paste, a couple
of spices.
The entire thing took me nineminutes, maybe it's it's sitting
in the slow cooker.
I didn't have to cook once aday, right?
So you know, it can also bereally easy and nourishing.

(48:50):
So like when?
Again.
It's like if you can find 10minutes in your day, you can
find 10 minutes to like make areally nourishing meal.
But but yes, I will totallyaccept your devil's advocate.

Speaker 1 (49:00):
I just like to challenge.
Uh, no, it's.
It comes down to prioritize,prioritize priorities and and
how you want to prioritize yourmoney, your finances, your, your
food.
I love what you said.
If you're watching the video Igave you some snaps of, I would,
you know, rather pay for thefood than pay the doctor, and

(49:21):
that's that's really what itcomes down to.
And I think, unfortunately,outwardly, you know, like I
might very outwardly look veryhealthy right now.
Outwardly you look very healthy.
We can't really know until ourbody is screaming at us with
this chronic disease or thispain, or you know this
inflammation or you know somesort of diagnosis.

(49:43):
It's really hard to know.
So when we're younger I knowthat was my mindset and a lot of
my peers' mindsets when you'reyounger, you're like I'm healthy
.
You know, you never think thatanything's going to happen to
you and nothing's going to gowrong.
And then you start, not thateither of us are old, but as you
get older, you, I think webegin to see the ramifications

(50:05):
of what we have lived the past,however many years and I mean
you made a good point of thatwith older pregnancies and
having that longer time ofexposure.

Speaker 2 (50:18):
Totally and just like recovery from these big life
events.
You know, like being pregnantand birthing a baby and
nourishing that baby from yourbody.
Events, you know, like beingpregnant and birthing a baby and
nourishing that baby from yourbody, like an ounce of
prevention is worth a pound ofreaction, right In terms of like
illness and so totally, butalso like humans, are very, uh,
immediate gratification driven.

(50:39):
And yeah, I actually have aquestion for you, because when
you said I'm like I can't, Ican't hold it back anymore, um,
um, I remember when we wereconnecting about this and then
you mentioned my human designand the thing like I'm curious,
like if there's anything aboutme and from what you've learned

(50:59):
about just like my approach tohealth and wellness, that like
is related to my human design.
I I don't know a lot,admittingly, about human design.
The only thing I really know isthat I'm a projector and that
projectors, like invitations,like those, are that's like my
high level knowledge of humandesign, and so I know I'm, I
have the expert here.

Speaker 1 (51:17):
Thanks for that little intro.
You're inviting me and I'm noteven a projector.
I'm gonna pull up your chartbecause there is one thing that
you said that I wanted to lookat, but now, of course, my app
is messing up.
So you are a projector, whichis really fun, actually, for me,

(51:40):
because I feel like everyone inthe past six months that I've
had on my podcast has either runa generator or a manifesting
generator.
So I'm like, oh my gosh, I havea projector, my mom's a
projector, my sister's areflector, which we projectors
and reflectors are very similarin their energy type, and
actually you have the same twocenters defined as my mom, which

(52:04):
is kind of funny.
So you have your spleen isdefined.
So we have do you know thechakra system A little bit?
Yeah, okay, so like roughly,the human design centers mirror
our chakra system.
So we have seven chakras, ninehuman design centers, because
two of them are split into twoof the chakras are split into
two centers.

(52:24):
So your spleen and your throatare defined, which really just
means when we have a definedcenter, it really just means
that we have direct connectionto this center and the energy
and the characteristics of thiscenter.
So our throat is maybe what youwould think is all about
communication, and it doesn'tmean that you're a good

(52:47):
communicator or a badcommunicator.
It simply means that the way inwhich you communicate is pretty
consistent.
So one of the personal examplesthat I use is like if you go
back, I started my YouTubechannel probably like three or
four years now, maybe four orfive years ago Now if you go
back and listen to the thingsthat I said and even like the

(53:08):
way that I was saying it notnecessarily the information,
because obviously I've learned alot since you know 2019, but
the way in which I say it andpresent it is pretty consistent.
Like it's going to sound likeoh yeah, no, that's Hannah, the
way that she's saying this.
So it's more consistency in theway and your voice and the way

(53:30):
that you choose to share thingsversus maybe an undefined throat
center.
You might feel like this personcommunicates very differently,
in different ways and over theyears it kind of morphs and who
they hang out with, kind ofmorphs.
And then your defined spleencenter is our center of
instincts.
It's our instinctual kind oflike vibes.

(53:53):
I always say if you're asplenic, your spleen is also
your authority.
So, being a splenic authority,picking up on vibes is like your
superpower.
So you might meet someone andbe like you know you won't you.
You meet that person and you'relike, oh we, we just really
like align, we just kind of likevibe, whatever, that's your

(54:15):
authority.
So being able to walk into aroom, being able to walk into a
situation and be like I justfeel that this is right for me.
I maybe can't explain it and Ican't logically tell you why
this is right or wrong.
Trusting your instincts thereyou have that consistent access
to trusting your instincts.
Our spleen is also our centerof wellness and well-being.

(54:37):
So having a defined spleencenter is I don't want to say
this the wrong or like a weirdway, but yeah, it's our center
of wellness.
So having that directconnection, even you know
something that I'm kind ofthinking right now is like just
knowing, like, hey, I thinkeating, changing what I eat

(54:58):
would help me, like having thatdefined center, having that kind
of instinct right there.
And that insight maybe issomething that came up when you
were younger.
Um, I wanted to look at yourenvironment because I was
wondering if your environmentwas was kitchens, but no, so
your environment is naturalshores, which just is like being
near, being near water, beingnear the ocean.

Speaker 2 (55:20):
That's so interesting because I feel like most at
peace next to the ocean, always,yeah.

Speaker 1 (55:26):
Yeah, me too, which mine is light, but yeah, so,
natural source, what else?
Consecutive appetite we have adigestion.
Ooh, this is what I want totell you about.
Okay, we're getting here.
We have what's called adigestion type in human design
and I really like to point outit's not just how we digest food

(55:48):
, it's how we digest informationand how we best and most easily
and ease fully learn.
So yours is a consecutiveappetite, which I've actually
had a few clients, which is fun.
So one of the things it says isyour digestive pattern is the
same as our early ancestors, whoate very simply and naturally,

(56:12):
so, eating more simple, yourbody can digest that the most
easily.
Also, like how you learninformation.
So if you can take in thisinformation and it's presented
in a very simple and easy way,that's how you're going to take

(56:34):
in and learn the informationmost easily, versus like go to
this module and go to thismodule and like watch this like
hour long TED talk on this,whatever project, and, um, that
might be a little bitoverwhelming or you might kind
of like feel your body likeshutting down.
Um, but a consecutive appetitealso is like well, it depends on

(56:57):
which way your arrow is, butyours would be facing to the
left, I would have to doublecheck, but, um, left, I would
have to double check, but eatingaround the same time.
So some people actually dobetter, kind of like I'm going
to eat when I feel hungry or eatwhen I feel ready.
And I also am the opposite Likeyou, like having a pretty

(57:21):
scheduled like I'm going to wakeup, I'm going to eat.
I'm going to have lunch aroundnoon.
I'm going to have dinner.
I eat very early, so I'm goingto have dinner around noon.
I'm going to have dinner.
I eat very early, so I'm goingto have dinner around like 5530.
Having that scheduled timeagain, it's like your body has
this ability to more easefullyrecognize okay, it's lunchtime.

(57:41):
Let me like get all my juicesflowing and let me work on
digesting this food.
Versus other people, they mighteat like a big lunch and then
just pick at dinner or eat asmaller breakfast one morning
and eat it a little bit later,at like 9am versus 8am, so yeah,
that's a lot of informationabout your human design.

(58:03):
I was just kind of scrollingthrough as we were looking.

Speaker 2 (58:06):
I love that, no, and so much of it makes a ton of
sense for me.
Like a ton of sense for mewhich is so like reading, for
example, is like my best way ofabsorbing information.
Like like just reading a book.
Like I don't need to like watcha video and I don't need like a
worksheet, I don't need.
I literally just need to read abook and like I got it.
So yeah, super interesting.

Speaker 1 (58:28):
Yeah, perfect example of like that simple.
It doesn't have to be superlayered and I don't need all of
the bombardment of information,I just need the information.
Let me read it on my own time.
Um, let me slow down.
Love that.
So I have one final question.

(58:50):
But before our final question,where can people connect with
you?
I know I've stalked yourInstagram a little bit and you
have so much great information,so where could people find you
on Instagram and then otherwise?

Speaker 2 (59:04):
Yeah, so definitely come say hi on Instagram and for
any other projectors out there.
I invite you to just like,truly come say hi.
I mean, I read all my ownmessages and everything on my
favorite part about, you know,connecting with other
communities.
It's like, oh my God, we get tomeet, just like amazing women
in the world and like one of theawesome things about being a
part of this modern environment.

(59:24):
So let me know something thatlike interests you or triggered
you on the podcast, whatever.
Like just come say aspirin.
What if you're, if your butteris okay?
Um, but yeah, stephanie Adlerwellness, as Stephanie is with
an F, so S T E, f A N I E AdlerA D L E R wellness.
Uh, on Instagram and then mywebsite, stephanieadlercom.

(59:45):
You know you can learn moreabout mineral testing or
anything else like that.
Um, and then my podcast, wisdomof the womb podcast is a place
to.
I'm not super active on it rightnow, but um, it's a.
There's plenty of old episodesin the archive that you can
totally nerd out on all thingsgut health, hormone health,
fertility, you name it.

Speaker 1 (01:00:06):
Yeah, and if you send me that podcast that you
reference, I'll link it downbelow too, and that way, um,
they can have the link to thepodcast, um, okay.
So final question if you werestanding on a stage and you had
one message that you could sharewith the world, and you had one
minute to share it, what wouldthat message be?

Speaker 2 (01:00:36):
That you were the expert of your own body.
I think so often.
Now we outsource our expertiseto authority and we have created
a society that is, like soafraid of everything that we're
almost willing to takeresponsibility for nothing.
And when we turn that on itshead and we no longer are afraid
of our body or our illness oranything like that, because we,
like truly understand how tonurse ourselves and take care of

(01:00:58):
ourselves and like understandhow to read our instincts and
our body, then, like, and wetake responsibility for it, then
we're no longer afraid.
Like it's this beautifulself-fulfilling cycle and so own
it, like own that you get to bethe expert of your body more
than your doctor, more thansomeone like me, but if it helps
, like invest in books andcourses or coach or whatever to

(01:01:19):
help you figure out what are themissing pieces there, because
your only limitation in terms ofyou know how you show up in
this world is, like yourwillingness to let your body be
your friend in this process, asopposed to something that's
holding you back.

Speaker 1 (01:01:35):
Thank you.
That's really beautiful.
I think it's really scary whenour bodies like betray us right
In quotes or when something goeswrong, and then we just get so
afraid and there's a lot ofmistrust.
That happens whether we realizeit or not.
And remembering that you arethe expert and your body knows

(01:01:58):
how to heal itself, it's so wiseand it might just need a little
bit of support.
But learning what's going on isis your power Totally.
Yeah, love that.
Thank you so much for coming on, Stephanie.
This was such a funconversation.
Likewise, thanks for having me.

All Episodes

Are You Feeding Your Body or Just Filling It? | Stefanie Adler

Episode Transcript

Popular Podcasts

24/7 News: The Latest

Crime Junkie

The Clay Travis and Buck Sexton Show

.css-15opob5{left:0;position:absolute;top:0.8rem;} All Episodes

.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Are You Feeding Your Body or Just Filling It? | Stefanie Adler