July 22, 2025 • 17 mins
What if you could slash the levels of dangerous “forever chemicals” in your body by 60%—not in decades, but in just three months?
For years, experts have warned us about these invisible toxins—PFAS, the so-called “forever chemicals”—lurking in our kitchens, our clothes, even the air we breathe. They’re linked to cancer, hormone disruption, problems with the immune system, issues with metabolism, high cholesterol, and a host of other health issues. And until now, the only advice was to avoid them and hope for the best, since they can linger in your body for up to 30 years.
But what if there was a way to fight back? What if the answer was hiding in plain sight?
In this episode, we're pulling back the curtain on some everyday products that could be quietly contaminating your life. You'll discover the shocking truth about where these chemicals are hiding (spoiler: it’s not just your nonstick pans), and the real risks they pose to your health.
💕 But here’s our favorite part: you do not have to live in fear of them, because there’s a simple, science-backed strategy that can help your body clear out these toxins dramatically faster than anyone thought possible.
And it’s not a pill, a cleanse, or a complicated protocol!
Ready to discover the solution that can help your body do what it was designed to do—thrive, heal, and protect itself?
Tune in now for the practical steps you can take today to reclaim your health, energize your life, and finally break free constant concern over these chemicals.
💃🏻 Ready to learn how to actually enjoy eating whole plant foods so you can finally feel great and fully experience life? Inside Accelerator, we'll take you by the hand & walk you step-by-step through our proven 5-Step WFPB Framework so you can heal naturally & actively live your God-given dreams. Join the Waitlist Here... the Doors are Opening Soon!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Reduce the levels of these chemicals in your body by
60% in just three months.
What would take well over fiveyears to achieve can be
accomplished in three months.
Speaker 2 (00:11):
With whole plant food .
I'm serious.
Just wrap your mind around thatfor a minute.
Speaker 1 (00:16):
But as I'm saying this, I'm getting goosebumps at
how amazing this is.
Speaker 2 (00:20):
Hey sister, welcome to the Power on Plants podcast.
Are you tired of staring intothe fridge wondering what to eat
so you can just feel better?
Do you want to avoid spendinghours in the kitchen making
complicated meals in the name ofhealth?
Would you love to leave fatiguebehind and finally have the
energy to do all the things youwant to do?
Hi, we're Jared and AnitaRoussel, christ followers,
(00:43):
healthcare professionals,parents of four and big fans of
great tasting food.
We, too, tried exercising more,eating natural and clean foods,
but we still found ourselvesstruggling with what we thought
were changes that come with ageor bad genes, and we weren't
finding answers to traditionalroutes.
So we dug into the research andcreated our secret nutritional
(01:04):
weapon sustainable plant-basedliving.
The truth is, you can eat morewhole plant foods, and it's not
hard.
You just need the way.
That's realistic and deliciousso you never feel deprived.
If you're ready to enjoy yourmeals, no longer be held back by
your health struggles andactively live your life, then
you're in the right place.
(01:25):
So grab your favoriteplant-based cup of happy pop in
those earbuds and let's getstarted.
Hello, friend, and welcome tothis episode of the Power on
Plants podcast, where we showyou exactly how to eat more
whole plant foods and finallyfeel good, so you can fully
enjoy living your God-givendreams.
Speaker 1 (01:44):
So, anita, have you ever heard of quote-unquote
forever chemicals.
Speaker 2 (01:48):
I have heard of forever chemicals, and I think
it's something that I don't wantto have forever in my body.
I'm pretty sure about that.
Speaker 1 (01:54):
It doesn't sound like it's a good name.
It's not like forever love,forever love, good, forever
chemicals not so much.
Speaker 2 (02:02):
Or forever whole plant foods, because that makes
me happy right there.
Forever whole plant foods.
Speaker 1 (02:06):
That is also a very good thing, but forever
chemicals are not.
Usually on our podcast we talkabout foods and how they affect
your health and how sometimesyou're not necessarily feeling
the best from what you're eating.
But sometimes it's not the food, it's what comes in the food or
the environment around you thatmay be causing some health
struggles, and today we want totouch on one of those and tell
(02:27):
you what you can do about it.
And for this episode it'sforever chemicals.
Now we hear that term.
What does that generallydescribe?
Well, there's a group ofchemicals that they abbreviate
PFAS perfluoroalkyl substancesor polyfluoroalkyl substances.
They are called foreverchemicals because they don't
break down easily or quicklyhence the name forever and over
(02:51):
time they can build up in boththe environment and our bodies.
So the question is where dothey come from?
That is an excellent question,because probably most of us are
not thinking, hey, I use PFASsor I even know what they are.
Surely I'm not using thesesubstances.
But actually we are.
These are chemicals found incommon everyday items that we
(03:14):
use Nonstick cookware, teflonTeflon is a forever chemical.
Waterproof clothing, gore-texit repels water on our jackets
and you wear them for hours at atime, and Gore-Tex has been
around for at least 20, 30 years, maybe even longer, right, so
it's in our environment.
(03:34):
Stain resistant carpeting.
Speaker 2 (03:37):
How many of?
Speaker 1 (03:38):
us live hours and hours of our lives on stain
resistant carpeting.
Speaker 2 (03:42):
Yeah, that's just fantastic.
I mean, think about that Ststain resistant carpeting.
Yeah, that's just fantastic.
I mean, think about that stainresistant carpeting.
I seem to recall that it's alsoin chemicals that are sprayed
on our furniture, things likeour sofas, our mattresses, those
things we spend hours of ourlives on, day and night.
Speaker 1 (03:58):
Things we wear, things we sit on, things we walk
on and things we use to cookAlso and the one that actually
surprised me a little bit foodpackaging.
So this helps creategreaseproof food wrappers, pizza
boxes and microwave popcornbags.
Speaker 2 (04:17):
Okay, that's another reason to just mix the microwave
popcorn all together.
Here's a takeaway tip Getyourself an air popper.
It is a life changer.
If you like popcorn, you'regoing to love an air popper.
Just do it.
Just try it.
You will not regret it.
You don't have to use any oilor butter.
It tastes absolutely amazing.
It takes no time at all.
(04:38):
And guess what?
It doesn't have in it?
Forever chemicals in thewrapper of a microwave popcorn
wrap.
You can avoid a lot of that ifyou microwave your popcorn using
an air popper.
Speaker 1 (04:46):
So, as you see from this example, those chemicals
are used anywhere you need toresist water, grease or stains.
So we've talked about Teflon,Gore-Tex, but I'm sure the list
is immense with something likethat.
Speaker 2 (05:01):
So we're not trying to make you fear-based here.
We just want you to be awareand understand that these things
exist in your environment andyou're around them, touching
them, breathing them and eatingthem on a regular basis.
So this isn't something to getfearful about or scared about,
because we're going to besharing with you one of the
simplest things that you can doin order to reduce these in your
(05:25):
body.
Speaker 1 (05:26):
on this episode, so the next natural question would
be well, why does it matter?
Okay, I have these, they're inmy body, they're in my
environment.
What is really the problem withthese?
Well, they're linked to certainkinds of cancers, like kidney
cancer and testicular cancer.
The World Health Organizationeven considers them as a class
one carcinogen.
Speaker 2 (05:46):
That means there is direct evidence to link it to
cancers, stuff to be on ourfurniture, on our rugs, on our
carpets.
We really need to take a standabout these things, especially
when there are options availablethat we can purchase without
these things, like healthymattresses that don't have the
(06:07):
flame retardants and stuff onthem.
Vote with your dollars.
Speaker 1 (06:12):
I remember a doctor I worked with before where he
used to kind of jokingly say,quote, unquote better living by
chemistry, end quote.
And while on the surface it mayseem like it makes your life
easier because, hey, I'm notgetting stains on my jacket, my
food is not sticking to my pan,what's the long term consequence
?
And I think now we're startingto see this play out in research
(06:34):
and the lives of real people.
Next is hormone disruption.
Speaker 2 (06:39):
Oh, fantastic.
Speaker 1 (06:40):
Yes, reduced immunity , which makes it harder to fight
sickness, which also would beharder to fight cancers as well,
because our immune system isimportant in all these aspects.
And then there aredevelopmental issues like low
birth weights.
I mean the impact isfar-reaching and substantial.
Now, while the science may notbe 100% settled, there are still
(07:01):
enough red flags to suggestlimiting your exposure.
It's known that foreverchemicals can persist in the
environment for decades or evenlonger and for many years in the
human body.
The half-life of these foreverchemicals is about five years.
The half-life of these foreverchemicals is about five years.
Now, the half-life is a termthat we use in science and in
medicine.
That helps to gauge how long ittakes to get rid of something,
(07:24):
because a lot of that isconcentration dependent.
So when you have 100% ofsomething in the body in the
case of this example, it takesfive years for half of that to
be gone.
Now, once you have half of itremaining, because it's a lower
(07:45):
concentration, it's going totake another five years for that
to half, which leaves you thenwith 25% of the original.
And that sounds great and all,but it takes about five to six
half lives for something to beconsidered out of your body.
Wow, that would be in thisexample.
30 years, that's a long time,30 years, and that seems very
daunting.
Speaker 2 (08:01):
It can.
But again, we don't want you towalk away feeling overwhelmed
by this information because youcan't do anything about the
things you don't know.
So this first part of thisepisode is just making you aware
, opening your eyes.
These things are out there.
Now you know.
So then you start looking forthe solution.
What can I do?
(08:21):
Don't just tell me this scarestuff.
That's like news, right?
We watch the news and we hearit's not really news.
We just hear fear stories thatfreak us all out.
So that's not what we want tobe surrounding ourselves with on
a regular basis.
You need answers, and that iswhat we're here to provide you
with, because that is what we'reall about.
So what can you do about thesethings to get them out of your
(08:44):
body quicker and to keep themout of your body?
You know we've already talkedabout one way you can keep them
out of your body by looking atwhat you're buying and choosing
the better options wheremanufacturers intentionally do
not put these things on theirproducts.
But then what do you do onceyou're just by default around
these things and they get intoyour body?
Is there a way that you canclear them out?
(09:07):
Avoidance is best, butunfortunately they're just
present in the environment,right, so we're not going to
worry about it because if it'sthere, we're not going to worry
about it, because stress makesyou sick, it makes you not feel
good and it causes problems, soit's not something we're going
to worry about.
You're going to just take theinformation that we share with
you today and put it into action, and you are going to start
feeling better.
Speaker 1 (09:28):
But beyond avoidance, there is hope found in our food
.
There's a starch called betaglucan and wonder where that's
found.
Well, excellent question.
It is found in common foodsthat can actually help detoxify
these forever chemicals fromyour body.
Speaker 2 (09:46):
Yes, and I have a feeling I might know what
category of food productscontains beta-glucan.
Speaker 1 (09:53):
If you're thinking plants, yes, you're correct.
Oh, I am thinking whole plantfoods.
There are some specific plantsthat we will share with you in
just a moment, but first, You'rethinking plants.
Yes, you're correct, oh I amthinking whole plant foods, ding
, ding, ding.
There are some specific plantsthat we will share with you in
just a moment, but first I wantto touch on how they work.
Forever chemicals will bind tobile acids in our digestive
tracts, which bile acids help usbreak down fats in our food so
(10:15):
we can absorb them better.
Even the healthy fats found inplants like nuts, seeds and
avocados.
Beta-glucans will bind to thebile acids, preventing them from
being reabsorbed along with theforever chemicals.
Without this special starch, itwill just be reabsorbed in the
gut, and it's constantlyrecycling.
We're never eliminating it.
The exciting part is that a2024 study shows that a daily
(10:38):
intake of beta-glucans justthree grams of it reduced the
levels of these chemicals inyour body by 60% in just three
months.
What would take well over fiveyears to achieve can be
accomplished in three months.
Speaker 2 (10:53):
With whole plant foods.
I'm serious.
Just wrap your mind around thatfor a minute.
Speaker 1 (10:58):
But as I'm saying this, I'm getting goosebumps at
how amazing this is.
Speaker 2 (11:02):
It is amazing how God created plants for us specific
plants, and you don't have toworry about I've got to eat just
this one or just that one.
But you do want to make surethat you get these specific ones
in your life, because we aresurrounded by these chemicals on
a regular basis.
These are ones that you justshould make your regular go-tos.
Mix them in with a lot of otherwhole plant foods.
Speaker 1 (11:29):
You're not going to go wrong in doing that.
Now you may be asking yourselfwhat foods have this
supercharged starch?
You may be shocked to find outthat these may already be
sitting in your pantry or fridge.
The highest concentrations forbeta-glucans are oats and barley
.
Speaker 2 (11:40):
Yum.
Speaker 1 (11:41):
One cup of oats has three grams of beta-glucans in
it.
Speaker 2 (11:46):
That's amazing.
So just one cup of oats.
It's that simple.
One cup of oats a day.
Speaker 1 (11:51):
So for in that specific study, where they took
in three grams of beta-glucan aday, that would be equivalent to
eating a cup of oats every dayfor three months.
And barley barley, for the sameamount, has twice the amount of
beta-glucans.
So for a cup of that, you'relooking at about six grams of
beta-glucans.
Speaker 2 (12:09):
And you have to keep in mind this is all that they
studied was one cup.
What if you ate other thingswith beta-glucan?
You didn't just eat that onecup of oats.
Maybe you had your cup of oatsa day, or a half cup barley a
day, and then on top of that youate mushrooms.
Speaker 1 (12:25):
Yes, mushrooms are another source, although they
don't contain quite as much.
They're around 0.1 to 0.2 gramsper cup and specifically
mushrooms like shiitake andreishi were better mushroom
sources for this.
But I think another sourcethat's going to surprise you,
anita nutritional yeast was alsoa rich source.
I like it.
Speaker 2 (12:45):
We don't use a lot of it, but just a little sprinkle.
If you can find one that isnon-fortified, we use one that's
non-fortified and it has madeall the difference, because we
used to eat the fortified oneand it made me feel horrible,
gave me headaches, headaches.
I just did not.
My body didn't like it at all.
So, yes, sprinkling a littlebit of nutritional yeast on your
food is tasty, but here'sanother benefit of it and a cup
(13:08):
of the nutritional yeast hasabout six to seven grams as well
.
Speaker 1 (13:11):
Now you're not going to eat a cup of nutritional
yeast, but no, you shouldn't beno not that much's a bit too
much, but if you're sprinklingit on foods as a flavor enhancer
, it's something that you canuse on a daily basis.
That can be a daily source ofbeta glucan to then help with
this process.
Speaker 2 (13:28):
And I am all about habit stacking.
So when I hear Jared talkingabout all these different things
the oats, the barley, themushrooms don't just think I'm
just going to eat my oats.
Figure out ways to get allthese things into your life,
because as you stack them you'vegot to ask yourself they only
studied one cup.
What if they had done more?
Would the results have beenbetter?
So the moral of the story onceagain is eat more whole plant
(13:52):
foods, the foods that Godcreated your body to thrive on,
and then all these nutrientsthat are in there that we don't
even know about.
Think about all the other onesthat probably fight forever
chemicals that are in wholeplant foods.
Eat a wide variety and eat alot of them, but be sure that
you're getting these andstacking them one on top of the
other.
You're going to start feelingso much better.
Speaker 1 (14:11):
There are a few other grains mentioned as well.
Rye wheat and sorghum also hadbeta-glucans Not as much as
what's found in oats and barley,but they did also have them and
I would say get these in theirwhole form.
So, like oat, bran was higherthan oats even, and you want to
make sure you use those in theirwhole grain form.
That's where you're going toget the best benefit.
(14:32):
Now, the amounts can also varydepending on how the foods are
processed.
So if you eat an overlyprocessed oat that's in some
type of food product, you'relikely not going to have the
same as a whole food oat.
Speaker 2 (14:43):
And isn't that always the case.
That's why we don't just sayplant foods, we say whole plant
foods, because a lot of timesthose things that we remove that
make plant foods no longerwhole plant foods, those are the
hidden gems or really the gems,because it's usually on the
outside of the grain right, orthe outside of whatever it is
the fruit but eat the plantfoods in their whole form as
(15:06):
much as possible.
So the takeaway here isSunshine, eat more whole plant
foods and if you're not eatingon the regular oats barley
mushrooms, I would throw intheir cooked mushrooms versus
raw, and maybe a little sprinkleof nutritional yeast here and
there.
If you notice that it bothersyour body, don't eat it.
Look at how your body respondsto what you're eating and, as
(15:29):
always, enjoy a wide variety ofwhole plant foods.
Don't worry about things likeforever chemicals.
Your father says do not worry,Trust me.
Over and over again.
Actually, do a study and lookup.
How many times does he say donot fear in the word?
Why?
Because he wants you to trusthim.
Do you think he can take careof all these things?
(15:50):
Yes, he can.
But he's also given us theability to understand and know
how things are working around us, like things that we're exposed
to on a regular basis, and he'sgiven us this amazing ability
to know how to eat in the waythat will naturally clear them
from our bodies.
Think about how awesome that is.
Listen, if you don't do anythingelse after this episode today,
(16:12):
take some time to talk directlyto your creator, to God himself,
your father, who loves you andhas provided you with the most
amazing foods on the planet tonaturally protect you and make
your body feel its absolute best, so you can fully live this
life to abundant overflow inevery area.
(16:32):
Friend, we have loved havingyou join us for this episode of
Power on Plants.
This information is lifechanging, but it's only going to
change your life if you takeaction on it.
So today, just take action onone thing from this podcast
episode and before long you'llfind yourself feeling so much
(16:52):
better and fully living the lifethat you were created to enjoy.
If you've gained some helpfulinfo from this episode, be sure
to share it with a friend andtake just a moment to leave us a
review.
It means so much to us, anduntil next time, remember that
you are loved and you are prayedfor, and every day is looking
brighter.
(17:13):
Have a great one.
Reduce the levels of these chemicals in your body by
60% in just three months.
What would take well over fiveyears to achieve can be
accomplished in three months.
Speaker 2 (00:11):
With whole plant food .
I'm serious.
Just wrap your mind around thatfor a minute.
Speaker 1 (00:16):
But as I'm saying this, I'm getting goosebumps at
how amazing this is.
Speaker 2 (00:20):
Hey sister, welcome to the Power on Plants podcast.
Are you tired of staring intothe fridge wondering what to eat
so you can just feel better?
Do you want to avoid spendinghours in the kitchen making
complicated meals in the name ofhealth?
Would you love to leave fatiguebehind and finally have the
energy to do all the things youwant to do?
Hi, we're Jared and AnitaRoussel, christ followers,
(00:43):
healthcare professionals,parents of four and big fans of
great tasting food.
We, too, tried exercising more,eating natural and clean foods,
but we still found ourselvesstruggling with what we thought
were changes that come with ageor bad genes, and we weren't
finding answers to traditionalroutes.
So we dug into the research andcreated our secret nutritional
(01:04):
weapon sustainable plant-basedliving.
The truth is, you can eat morewhole plant foods, and it's not
hard.
You just need the way.
That's realistic and deliciousso you never feel deprived.
If you're ready to enjoy yourmeals, no longer be held back by
your health struggles andactively live your life, then
you're in the right place.
(01:25):
So grab your favoriteplant-based cup of happy pop in
those earbuds and let's getstarted.
Hello, friend, and welcome tothis episode of the Power on
Plants podcast, where we showyou exactly how to eat more
whole plant foods and finallyfeel good, so you can fully
enjoy living your God-givendreams.
Speaker 1 (01:44):
So, anita, have you ever heard of quote-unquote
forever chemicals.
Speaker 2 (01:48):
I have heard of forever chemicals, and I think
it's something that I don't wantto have forever in my body.
I'm pretty sure about that.
Speaker 1 (01:54):
It doesn't sound like it's a good name.
It's not like forever love,forever love, good, forever
chemicals not so much.
Speaker 2 (02:02):
Or forever whole plant foods, because that makes
me happy right there.
Forever whole plant foods.
Speaker 1 (02:06):
That is also a very good thing, but forever
chemicals are not.
Usually on our podcast we talkabout foods and how they affect
your health and how sometimesyou're not necessarily feeling
the best from what you're eating.
But sometimes it's not the food, it's what comes in the food or
the environment around you thatmay be causing some health
struggles, and today we want totouch on one of those and tell
(02:27):
you what you can do about it.
And for this episode it'sforever chemicals.
Now we hear that term.
What does that generallydescribe?
Well, there's a group ofchemicals that they abbreviate
PFAS perfluoroalkyl substancesor polyfluoroalkyl substances.
They are called foreverchemicals because they don't
break down easily or quicklyhence the name forever and over
(02:51):
time they can build up in boththe environment and our bodies.
So the question is where dothey come from?
That is an excellent question,because probably most of us are
not thinking, hey, I use PFASsor I even know what they are.
Surely I'm not using thesesubstances.
But actually we are.
These are chemicals found incommon everyday items that we
(03:14):
use Nonstick cookware, teflonTeflon is a forever chemical.
Waterproof clothing, gore-texit repels water on our jackets
and you wear them for hours at atime, and Gore-Tex has been
around for at least 20, 30 years, maybe even longer, right, so
it's in our environment.
(03:34):
Stain resistant carpeting.
Speaker 2 (03:37):
How many of?
Speaker 1 (03:38):
us live hours and hours of our lives on stain
resistant carpeting.
Speaker 2 (03:42):
Yeah, that's just fantastic.
I mean, think about that Ststain resistant carpeting.
Yeah, that's just fantastic.
I mean, think about that stainresistant carpeting.
I seem to recall that it's alsoin chemicals that are sprayed
on our furniture, things likeour sofas, our mattresses, those
things we spend hours of ourlives on, day and night.
Speaker 1 (03:58):
Things we wear, things we sit on, things we walk
on and things we use to cookAlso and the one that actually
surprised me a little bit foodpackaging.
So this helps creategreaseproof food wrappers, pizza
boxes and microwave popcornbags.
Speaker 2 (04:17):
Okay, that's another reason to just mix the microwave
popcorn all together.
Here's a takeaway tip Getyourself an air popper.
It is a life changer.
If you like popcorn, you'regoing to love an air popper.
Just do it.
Just try it.
You will not regret it.
You don't have to use any oilor butter.
It tastes absolutely amazing.
It takes no time at all.
(04:38):
And guess what?
It doesn't have in it?
Forever chemicals in thewrapper of a microwave popcorn
wrap.
You can avoid a lot of that ifyou microwave your popcorn using
an air popper.
Speaker 1 (04:46):
So, as you see from this example, those chemicals
are used anywhere you need toresist water, grease or stains.
So we've talked about Teflon,Gore-Tex, but I'm sure the list
is immense with something likethat.
Speaker 2 (05:01):
So we're not trying to make you fear-based here.
We just want you to be awareand understand that these things
exist in your environment andyou're around them, touching
them, breathing them and eatingthem on a regular basis.
So this isn't something to getfearful about or scared about,
because we're going to besharing with you one of the
simplest things that you can doin order to reduce these in your
(05:25):
body.
Speaker 1 (05:26):
on this episode, so the next natural question would
be well, why does it matter?
Okay, I have these, they're inmy body, they're in my
environment.
What is really the problem withthese?
Well, they're linked to certainkinds of cancers, like kidney
cancer and testicular cancer.
The World Health Organizationeven considers them as a class
one carcinogen.
Speaker 2 (05:46):
That means there is direct evidence to link it to
cancers, stuff to be on ourfurniture, on our rugs, on our
carpets.
We really need to take a standabout these things, especially
when there are options availablethat we can purchase without
these things, like healthymattresses that don't have the
(06:07):
flame retardants and stuff onthem.
Vote with your dollars.
Speaker 1 (06:12):
I remember a doctor I worked with before where he
used to kind of jokingly say,quote, unquote better living by
chemistry, end quote.
And while on the surface it mayseem like it makes your life
easier because, hey, I'm notgetting stains on my jacket, my
food is not sticking to my pan,what's the long term consequence
?
And I think now we're startingto see this play out in research
(06:34):
and the lives of real people.
Next is hormone disruption.
Speaker 2 (06:39):
Oh, fantastic.
Speaker 1 (06:40):
Yes, reduced immunity , which makes it harder to fight
sickness, which also would beharder to fight cancers as well,
because our immune system isimportant in all these aspects.
And then there aredevelopmental issues like low
birth weights.
I mean the impact isfar-reaching and substantial.
Now, while the science may notbe 100% settled, there are still
(07:01):
enough red flags to suggestlimiting your exposure.
It's known that foreverchemicals can persist in the
environment for decades or evenlonger and for many years in the
human body.
The half-life of these foreverchemicals is about five years.
The half-life of these foreverchemicals is about five years.
Now, the half-life is a termthat we use in science and in
medicine.
That helps to gauge how long ittakes to get rid of something,
(07:24):
because a lot of that isconcentration dependent.
So when you have 100% ofsomething in the body in the
case of this example, it takesfive years for half of that to
be gone.
Now, once you have half of itremaining, because it's a lower
(07:45):
concentration, it's going totake another five years for that
to half, which leaves you thenwith 25% of the original.
And that sounds great and all,but it takes about five to six
half lives for something to beconsidered out of your body.
Wow, that would be in thisexample.
30 years, that's a long time,30 years, and that seems very
daunting.
Speaker 2 (08:01):
It can.
But again, we don't want you towalk away feeling overwhelmed
by this information because youcan't do anything about the
things you don't know.
So this first part of thisepisode is just making you aware
, opening your eyes.
These things are out there.
Now you know.
So then you start looking forthe solution.
What can I do?
(08:21):
Don't just tell me this scarestuff.
That's like news, right?
We watch the news and we hearit's not really news.
We just hear fear stories thatfreak us all out.
So that's not what we want tobe surrounding ourselves with on
a regular basis.
You need answers, and that iswhat we're here to provide you
with, because that is what we'reall about.
So what can you do about thesethings to get them out of your
(08:44):
body quicker and to keep themout of your body?
You know we've already talkedabout one way you can keep them
out of your body by looking atwhat you're buying and choosing
the better options wheremanufacturers intentionally do
not put these things on theirproducts.
But then what do you do onceyou're just by default around
these things and they get intoyour body?
Is there a way that you canclear them out?
(09:07):
Avoidance is best, butunfortunately they're just
present in the environment,right, so we're not going to
worry about it because if it'sthere, we're not going to worry
about it, because stress makesyou sick, it makes you not feel
good and it causes problems, soit's not something we're going
to worry about.
You're going to just take theinformation that we share with
you today and put it into action, and you are going to start
feeling better.
Speaker 1 (09:28):
But beyond avoidance, there is hope found in our food
.
There's a starch called betaglucan and wonder where that's
found.
Well, excellent question.
It is found in common foodsthat can actually help detoxify
these forever chemicals fromyour body.
Speaker 2 (09:46):
Yes, and I have a feeling I might know what
category of food productscontains beta-glucan.
Speaker 1 (09:53):
If you're thinking plants, yes, you're correct.
Oh, I am thinking whole plantfoods.
There are some specific plantsthat we will share with you in
just a moment, but first, You'rethinking plants.
Yes, you're correct, oh I amthinking whole plant foods, ding
, ding, ding.
There are some specific plantsthat we will share with you in
just a moment, but first I wantto touch on how they work.
Forever chemicals will bind tobile acids in our digestive
tracts, which bile acids help usbreak down fats in our food so
(10:15):
we can absorb them better.
Even the healthy fats found inplants like nuts, seeds and
avocados.
Beta-glucans will bind to thebile acids, preventing them from
being reabsorbed along with theforever chemicals.
Without this special starch, itwill just be reabsorbed in the
gut, and it's constantlyrecycling.
We're never eliminating it.
The exciting part is that a2024 study shows that a daily
(10:38):
intake of beta-glucans justthree grams of it reduced the
levels of these chemicals inyour body by 60% in just three
months.
What would take well over fiveyears to achieve can be
accomplished in three months.
Speaker 2 (10:53):
With whole plant foods.
I'm serious.
Just wrap your mind around thatfor a minute.
Speaker 1 (10:58):
But as I'm saying this, I'm getting goosebumps at
how amazing this is.
Speaker 2 (11:02):
It is amazing how God created plants for us specific
plants, and you don't have toworry about I've got to eat just
this one or just that one.
But you do want to make surethat you get these specific ones
in your life, because we aresurrounded by these chemicals on
a regular basis.
These are ones that you justshould make your regular go-tos.
Mix them in with a lot of otherwhole plant foods.
Speaker 1 (11:29):
You're not going to go wrong in doing that.
Now you may be asking yourselfwhat foods have this
supercharged starch?
You may be shocked to find outthat these may already be
sitting in your pantry or fridge.
The highest concentrations forbeta-glucans are oats and barley
.
Speaker 2 (11:40):
Yum.
Speaker 1 (11:41):
One cup of oats has three grams of beta-glucans in
it.
Speaker 2 (11:46):
That's amazing.
So just one cup of oats.
It's that simple.
One cup of oats a day.
Speaker 1 (11:51):
So for in that specific study, where they took
in three grams of beta-glucan aday, that would be equivalent to
eating a cup of oats every dayfor three months.
And barley barley, for the sameamount, has twice the amount of
beta-glucans.
So for a cup of that, you'relooking at about six grams of
beta-glucans.
Speaker 2 (12:09):
And you have to keep in mind this is all that they
studied was one cup.
What if you ate other thingswith beta-glucan?
You didn't just eat that onecup of oats.
Maybe you had your cup of oatsa day, or a half cup barley a
day, and then on top of that youate mushrooms.
Speaker 1 (12:25):
Yes, mushrooms are another source, although they
don't contain quite as much.
They're around 0.1 to 0.2 gramsper cup and specifically
mushrooms like shiitake andreishi were better mushroom
sources for this.
But I think another sourcethat's going to surprise you,
anita nutritional yeast was alsoa rich source.
I like it.
Speaker 2 (12:45):
We don't use a lot of it, but just a little sprinkle.
If you can find one that isnon-fortified, we use one that's
non-fortified and it has madeall the difference, because we
used to eat the fortified oneand it made me feel horrible,
gave me headaches, headaches.
I just did not.
My body didn't like it at all.
So, yes, sprinkling a littlebit of nutritional yeast on your
food is tasty, but here'sanother benefit of it and a cup
(13:08):
of the nutritional yeast hasabout six to seven grams as well
.
Speaker 1 (13:11):
Now you're not going to eat a cup of nutritional
yeast, but no, you shouldn't beno not that much's a bit too
much, but if you're sprinklingit on foods as a flavor enhancer
, it's something that you canuse on a daily basis.
That can be a daily source ofbeta glucan to then help with
this process.
Speaker 2 (13:28):
And I am all about habit stacking.
So when I hear Jared talkingabout all these different things
the oats, the barley, themushrooms don't just think I'm
just going to eat my oats.
Figure out ways to get allthese things into your life,
because as you stack them you'vegot to ask yourself they only
studied one cup.
What if they had done more?
Would the results have beenbetter?
So the moral of the story onceagain is eat more whole plant
(13:52):
foods, the foods that Godcreated your body to thrive on,
and then all these nutrientsthat are in there that we don't
even know about.
Think about all the other onesthat probably fight forever
chemicals that are in wholeplant foods.
Eat a wide variety and eat alot of them, but be sure that
you're getting these andstacking them one on top of the
other.
You're going to start feelingso much better.
Speaker 1 (14:11):
There are a few other grains mentioned as well.
Rye wheat and sorghum also hadbeta-glucans Not as much as
what's found in oats and barley,but they did also have them and
I would say get these in theirwhole form.
So, like oat, bran was higherthan oats even, and you want to
make sure you use those in theirwhole grain form.
That's where you're going toget the best benefit.
(14:32):
Now, the amounts can also varydepending on how the foods are
processed.
So if you eat an overlyprocessed oat that's in some
type of food product, you'relikely not going to have the
same as a whole food oat.
Speaker 2 (14:43):
And isn't that always the case.
That's why we don't just sayplant foods, we say whole plant
foods, because a lot of timesthose things that we remove that
make plant foods no longerwhole plant foods, those are the
hidden gems or really the gems,because it's usually on the
outside of the grain right, orthe outside of whatever it is
the fruit but eat the plantfoods in their whole form as
(15:06):
much as possible.
So the takeaway here isSunshine, eat more whole plant
foods and if you're not eatingon the regular oats barley
mushrooms, I would throw intheir cooked mushrooms versus
raw, and maybe a little sprinkleof nutritional yeast here and
there.
If you notice that it bothersyour body, don't eat it.
Look at how your body respondsto what you're eating and, as
(15:29):
always, enjoy a wide variety ofwhole plant foods.
Don't worry about things likeforever chemicals.
Your father says do not worry,Trust me.
Over and over again.
Actually, do a study and lookup.
How many times does he say donot fear in the word?
Why?
Because he wants you to trusthim.
Do you think he can take careof all these things?
(15:50):
Yes, he can.
But he's also given us theability to understand and know
how things are working around us, like things that we're exposed
to on a regular basis, and he'sgiven us this amazing ability
to know how to eat in the waythat will naturally clear them
from our bodies.
Think about how awesome that is.
Listen, if you don't do anythingelse after this episode today,
(16:12):
take some time to talk directlyto your creator, to God himself,
your father, who loves you andhas provided you with the most
amazing foods on the planet tonaturally protect you and make
your body feel its absolute best, so you can fully live this
life to abundant overflow inevery area.
(16:32):
Friend, we have loved havingyou join us for this episode of
Power on Plants.
This information is lifechanging, but it's only going to
change your life if you takeaction on it.
So today, just take action onone thing from this podcast
episode and before long you'llfind yourself feeling so much
(16:52):
better and fully living the lifethat you were created to enjoy.
If you've gained some helpfulinfo from this episode, be sure
to share it with a friend andtake just a moment to leave us a
review.
It means so much to us, anduntil next time, remember that
you are loved and you are prayedfor, and every day is looking
brighter.
(17:13):
Have a great one.
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