Are you frequently feeling overly full or constantly hungry, and can't seem to figure out why? You might be surprised to learn that certain food triggers could be causing these symptoms, as well as other digestive issues. In this eye-opening episode, we reveal the hidden messages that some foods send to our brains and explain why moderation is essential when dealing with trigger foods. Plus, we explore how symptoms can vary from person to person and share some tasty alternatives to keep your taste buds happy, like hummus, seed crackers, and sunflower seed butter.
Struggling with digestive issues doesn't have to mean sacrificing flavor or the joy of eating. We've got you covered with our favorite companies that whip up mouthwatering gluten-free chips, bars, and tortillas. In addition, we'll share practical tips for expanding your threshold of acceptable foods and the many benefits of cooking vegetables.
Lastly, we dive into the importance of balancing diet restrictions and finding what works best for you when it comes to lightening the load of an inflammatory diet. We understand that it can be challenging, but we're here to support you on your journey to better health. Listen in as we discuss the value of tasting and trying different food products, share simple cooking ideas that can positively impact your well-being, and remind you that the key is to discover what works for you and doesn't. Don't miss this episode jam-packed with valuable insights and helpful tips!
Get to the root cause of your Gut Issues! Watch the Gut Restoration Masterclass at https://learn.digestivehealthsolutions.com/
For a FREE Gut Health consultation, visit us at https://thetummywhisperer.com/.
Contact Renee:
Email: Nhsolutions@sbcglobal.net
Website: www.thetummywhisperer.com
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 2 (00:08):
We are live Welcome.
Welcome, everybody, to episodenumber four of the Tummy Whisper
podcast.
Today we're going to make itnice and simple, we're going to
dial it back.
We're going to talk about foodtriggers.
So for those of you that arelike, oh yeah, i may have some
of those, for those of you whodon't know what food triggers
(00:28):
are, there are certain foodsthat you may be eating that
could be causing some crazysymptoms, and those symptoms can
be anything from that feelingof just full all the time or
always hungry.
Do you ever eat?
you know how, like afterThanksgiving, you're like so
full but you could probably eatmore.
Speaker 1 (00:48):
It's like after I eat Chinese food.
Every time you eat Chinese food, you're hungry an hour later.
What is?
Speaker 2 (00:53):
that?
Yes, exactly.
Part of that is there's an airtraffic control center in the
brain called the hypothalamusthat is actually sending the
messages to the tongue to belike Hey, janine, like we need a
little bit more compel overhere, or a fortune cookie with
like money in it or something.
But certain foods will causeany kind of symptoms.
Again, we just talked aboutbeing too hungry, being overly
(01:16):
full, having the appetite beerratic too, digestive dramas,
gas bloating, constipation,diarrhea, acid reflux, heartburn
this horrific, horrible bowelissues, nausea, that feeling
where you just throat is kind oflike height Those are the tight
(01:40):
feeling in throat definitelycan come from certain food.
So I wanted to just throw thatout there for everybody and say,
hey, there are so many timesthat something that you may be
eating could be a big part ofwhy you're feeling crappy or not
feeling great, or your bowel isrunning too slow or running too
(02:00):
fast, or you feel bloated aftera meal, or you feel bloated in
between meals, or you feelbloated first thing in the
morning on an empty stomach.
Why would that be?
I could definitely blamepeanuts and peanut butter.
So, those of you that arelistening, if you would love
peanut butter as a snack, whichhe does.
Oh Jeanine, every time I dothese, she's covering her eyes.
(02:20):
She's oh my God, it's like afood group for me?
Speaker 1 (02:23):
No, Renee, seriously, peanut butter is a food group.
Speaker 2 (02:26):
I understand for every, my husband too, and I had
to take it away from himlovingly and like he had to do
it himself, actually, becausehis symptoms right, his horrible
symptoms You dial it back andhe put it in again.
And peanut butter is okay forsome people It is, but for some
people it's not.
So if you ever feel wroteissues, tingly, bloated, it
(02:53):
could also cause sleep issues.
Nuts and peanuts I'm picking onthem, but they are something to
look at.
What do you replace peanuts andnuts with?
Templar seeds, or maybe pumpkinseeds, or like macadamia nut is
a lower histamine nut wheneaten in moderation.
(03:16):
And here's another thing Youknow what's moderation, jeanine?
your moderation is differentthan my moderation.
You probably have more wiggleroom with your body than I do
with mine.
I really can't mess around inthe middle of spring when the
histamines are skyrocketing inthe air and my body's okay.
You better dial it back, girl.
But in the wintertime, whenthere's not a lot of histamines
(03:38):
and airborne allergens, i canmaybe have a little peanut
butter without too much of anissue.
So again, talking to you guysabout what these few triggers
are there and there's a millionof them and they can all relate
to your particular symptoms.
So, like I said, even justpeanut butter alone can cause
throat stuff, feeling of nausea,which is a histamine response,
(04:03):
bloating gas, slow the boweldown, run the ball 90 miles an
hour, depending on what yourbody, how your body processes or
doesn't.
Can you have a little spoonfulfrom time to time?
Speaker 1 (04:15):
Probably, i put a little spoonful in my oatmeal in
the morning and I love it.
Speaker 2 (04:21):
Yeah, do you probably don't feel that Like you don't
feel like it poses your throat.
Speaker 1 (04:25):
No.
Speaker 2 (04:25):
Yeah, or either it causes you horrible gas or
bloating.
Speaker 1 (04:32):
My husband would argue he thinks everything
causes gas.
I don't know what's tell youthere, but that's a guy thing.
Speaker 2 (04:37):
I think guys in gas they're like it's always a total
.
But yeah, and then again, ijust want to make it really
simple today.
I want to just talk about thesefoods that could be a quick,
easy snack.
What would you do for a snackif peanuts are an issue?
There's a lot of differentchoices.
You can have maybe a rice cakeand some hummus, or, if you want
something sweet, or rice cakewith some sunflower seed butter
(04:59):
and a little like raspberry jam.
In fact, I had that last nightwhen I got home from from doggy
trick class, which, by the way,we're now speaking rollover.
He, it's so cute I'll have tosend it to you.
Speaker 1 (05:12):
He's like a show dog.
Speaker 2 (05:13):
He really is a dog, far from it, but he is my guy.
So to my little Beagle.
But yes, so that could be asweet, a nice, sweet snack.
If you want some savory, youcan do like some seed crackers
with some hummus or seedcrackers with a little guac, if
you're not real sensitive toguac, which is another thing,
(05:35):
that's a little high inhistamine, cause some issues.
Speaker 1 (05:38):
Avocados really.
Speaker 2 (05:40):
Yeah, they can't eat.
Avocados are one of thosethings that I think people when
I work with people and they'retalking to them about glue and
they're like, oh, i can hear itin their voice, but I mentioned
avocados, like it's like I ranover their dog or their child.
Avocados are so yummy andeverybody loves them.
I would say less is more withavocados if you have digestive
(06:01):
issues and it doesn't matter ifyou have a histamine issue or
not.
But avocados are one of thosethings You don't want to eat
them overly, right.
You don't want to eat them everyday if you have digestive
issues and you don't want to eatthem a large amount of them.
So, like for me, i couldtolerate a small, a whole small
one couple of times a week orhalf of a large one couple of
times a week.
That overly ripe.
(06:22):
If they're sitting in thefridge for three or four days
They're done.
Just like people that makebanana bread, they always do the
overly ripe bananas.
The longer the bananas aresitting, the more histamine they
become and they can create moresymptoms.
Speaker 1 (06:37):
You were going to say something like, yeah, what are
the biggest food triggers?
It's different for everyone,but what are, like, the main
ones?
that, like peanuts, i'm surewould be like a big one for a
lot of people.
Speaker 2 (06:47):
Peanuts can be for the people that come across my
desk, not dairy, and a lot ofpeople do know that too, but
it's.
you need a 12 step for dairy,because who I even less than a
leaving class and, like God, iwould love to have a culvert
shake.
I would love to have this.
Oh and creamy.
It's not as hell yesterday andI didn't.
I came home and I had somefruit and I was like oh this is
perfect And it was fine after Igot over myself.
(07:10):
But dairy is one of those can be.
I don't think.
I don't think anybody canreally tolerate dairy.
I think people convincethemselves that they can because
they don't die when they eat it.
But the cow protein molecule islarge, very large.
Our human DNA structure.
I don't feel like we recognizeit as well as maybe a baby calf
(07:32):
would.
We're the only species thatdrinks another species milk.
No other species do that.
Speaker 1 (07:37):
Yeah, it's a little bizarre and I look back on my
life and think my parentsgeneration.
You had to have a glass of milkwith your milk, with your meal.
It's so gross.
And all the hormones and allthe stuff It's like.
Why would I choose Like?
why are you shoving anotheranimal's milk in my digestive
system?
Why, i don't understand it.
Speaker 2 (07:57):
Not even the hormones .
There's puss and blood in dairybecause those cows are old,
poor otters are torn.
If you really look at the waymilk dairy is processed, there's
blood, there's puss in there.
You're drinking puss and blood.
The first time I ever said toMatthew was like he stopped And
that's my nice way of being.
Like you really want to eatdairy But you know, when it's
(08:17):
like frozen custard form, you'renot even thinking about it
Because once in a while I willdo a culver's and I'm like I
don't know myself.
Speaker 1 (08:25):
Renee, that's.
I don't think I'll ever eatdairy again.
So thank you for that.
I congratulations.
job well done on my part, doyou not, do you?
are you like dairy free?
Look at me, i'm like messingwith my hair today.
Are you like completely dairyfree?
Speaker 2 (08:40):
Like 99.99999.
if I have dairies, maybe oncein a blue moon, i really I can't
though, cause I have thyroidissues and dairy can bitch-slap
with thyroid.
So for you ladies and gentlemenwho have thyroid issues,
definitely watch.
dairy and gluten is a big onetoo, but again, people need help
rolling out what thegluten-free and dairy-free items
(09:02):
are that taste good.
I really love the companyVeolife, the I-O-L-I-F-E.
They're a Whole Foods companyAnd for those of you folks that
are listening, that aren'treally near a Whole Foods.
maybe most grocery stores areso nice if you bring a picture
of it to the manager that canyou order this for me.
I've never heard of a grocerystore doing like we're not gonna
(09:23):
carry that, like the specialorder at most grocery stores.
you really wanna help And whatdo you have?
in Florida that you have.
What's your grocery store there?
Speaker 1 (09:29):
We have a few now.
It used to be just Publix andWinn-Dixie and then Albertsons.
But now we've got Sprouts andAldi And Whole Foods and Trader
Joe's.
Speaker 2 (09:41):
Trader Joe's Sprouts I think would carry, and
Publix's.
Last time I was in Florida waswhen Mark and I got married, but
Publix had a lot of gluten-freeand digger-free stuff And
that's how many.
We were going on like eight.
How long have we mirrored?
Almost eight years.
So I'm sure they carry a lotmore, but there's a lot of.
The food has come a long way,baby, since three, five and 10
(10:02):
years ago And it keeps gettingbetter and better.
In fact I just made Germancucumber salad and then German
the other day, and in Germancucumber salad you have to use
dairy like a sour cream.
So I was at Woodman's lookingaround.
I was like I'm gonna try thisKite Hill organic dairy-free
(10:22):
sour cream And it was very goodIt was.
You mix the cucumbers in there,a little salt, pepper, dill, a
little bit of onion, and then Ithrew it on top of greens and I
put some grilled chicken on it.
Speaker 1 (10:35):
I need that recipe.
I'm going to a potluck barbecueon Saturday.
Speaker 2 (10:39):
Do you actually have it pinned?
not pinned, but I have it atthe top of my Facebook page and
I can actually send you apicture of the Kite Hill
dairy-free if you wanna try itLike where anybody's like yeah,
because, if you go to thatpotluck and people go oh God,
that looks good.
I'd love to try it, but I can'thave dairy.
But here you go.
Speaker 1 (10:56):
Absolutely dairy-free , and then it'll be gone in a
matter of seconds.
Speaker 2 (11:00):
And I'm telling you, like I said, the products have
come a long way.
So back to like how we canhandle some of these food
triggers.
What are the replacement items?
It's always about replacingsomething too, so that you have
stuff to eat and that you're notfeeling starving and stuck and
looking for something like, okay, i can have that, i can have
that.
(11:20):
Oh, i can't have that.
What can you have?
There's so much to have.
Even on a vegetarian diet,there's plenty to eat.
And vegans who choose to bevegan, for whatever reason, i
applaud them.
there's still plenty to eat.
They're already dairy-freeanyway.
Speaker 1 (11:36):
So what are some good snacks, renee, that someone
could, if they have like otherthan like sunflower seeds, that
someone could just eat, it easy,that they could take with them.
That's portable.
Speaker 2 (11:46):
Portable.
Yeah, so I don't love corn somuch for people that have an
in-plane GI tract, but there's alot of really good.
I wish I could like put them inthe chat I'm gonna have.
I'll put it in my.
Actually I'll put them.
I'll post them on my Facebookpage in this video here so
people would see it.
But there's a company calledGarden of Eaton.
Speaker 1 (12:06):
I'll put it in the chat.
Any spell it Garden E-A-N.
Speaker 2 (12:09):
G-A-R-D-E-N Garden of Eaton Like I'm Eaton E-A-T-I-N
And they make a deliciousgluten-free little chip.
That's like a low oil and it'slike feels like an air-pump chip
and it's made with sweet potatoand black rice and it's like a
low histamine little snack.
(12:31):
So I love those.
Those are good.
There's other little chips thatyou can have if you want some
crunchy and savory, if you wantsomething sweet to take with you
.
There's a lot of good bars outthere.
I like the Go Macro bars Haveyou ever heard of those?
Speaker 1 (12:45):
I've seen them, but I've never had them.
Speaker 2 (12:48):
Tell us about that.
The Go Macro bars oh, i lovethe Go Macro bars.
There's a heartwarming oatmealtaco chip.
Oh man, there is some sugar inthere.
So these recommendationsdefinitely are not without
something.
They can't be this perfect foodwith zero sugar Although you'll
get a lot of that on Facebooklike zero percent, zero sugar
bars now but they're all full ofnuts.
You got to really watch out ifyou have a sensitivity nut.
(13:10):
So I like the Go Macro bar.
I love the company called 88Acres.
88 Acres makes a nut-free barthat's made with sunflower seeds
, pumpkin seeds, a little brownrice and dark chocolate little
chunks.
When you want something sweet,oh, does that hit the spot.
It's really good.
(13:30):
88 Acres, dark chocolate seasalt bar.
The brownie one is a littlehard, so texture-wise I don't
love that one.
The dark chocolate sea salt one, though.
When you want something sweet,amazing.
So go macro.
88 acres.
Those are my two faves, my twogo-tos.
More savory options could be.
It's hard with the savoryoptions for it to go, but, like
(13:52):
I'm saying, if you need a littlecrunchy salt and you have like,
even like bag of celery withthe set of those chips, i
actually just bought from Amazona car cooler that plugs into
this I call it the cigarettelighter, that's what it used to
be but plugs into the outlet Andit's a cooler that you don't
have to put ice packs in.
It's like a little refrigeratorcooler.
(14:12):
So if you're going on longtrips, it works as long as your
car is running and it stays coldfor up to two hours afterwards,
which is nice.
So if you're thinking about, alot of my clients travel for
their job, how can they havefood in the car, either a cooler
or a little to go cooler, somechips, some hummus, some
vegetables, some fruit to gowith your 88 acre bars.
(14:34):
What else do we have?
If you're at home and you'relooking for a snack, i'll take
the I like the company CF day.
They make a tortilla, that theymake an almond flour tortilla,
which I don't do because of thatbut they make a cassava flour
tortilla, which is pretty decent, and they make a garbanzo bean,
which is a chickpea flourtortilla, and they roll nice,
(14:55):
they don't break.
So those few tortillas are abig break.
So what we'll do is we'll smeara little like a little avocado
on there or one of the dairyfree dips on there.
I'll put some tricky slices onthere with some sprouts or some
arubula, and you got a quickroll up for a snack.
Speaker 1 (15:12):
That sounds fabulous.
It's easy.
Speaker 2 (15:16):
And you know them.
Yeah, and for the people thatreally have an issue with
vegetables and I know a lot ofyou out there do and you wish
you could have some vegetableswithout having to run in the
bathroom there are certainvegetables that may be safe, and
if we start rebalancing out thedigestive system, you make room
for more of the vegetables thatyou'd love to eat.
(15:37):
So, again, without gooddigestive balancers that may be
including specific enzymes andthings like that to start
balancing out the gut, it canmake it harder to break your
food out, and vegetables alonedon't naturally have vegetable
digesting enzyme in them.
We have to actually add alittle bit of vegetable
(15:58):
digesting enzyme to break thosedown, and some people need more
help with that.
Speaker 1 (16:02):
Or people cook their vegetables right, So they cook a
lot of the fiber.
Doesn't that cook the fiber?
Soften it.
Speaker 2 (16:09):
Yeah, they soften it And that's okay.
That's perfectly fine to do.
Yeah, some people do betterwith the steamed, cooked
vegetables and it's easier ontheir GI tract than raw.
I know for me like onions arefine raw, but I definitely feel
like they're better.
They're hooked on some level,heated up in whatever dish I'm
having.
So it just really depends onyour particular body.
(16:32):
And then that window oftolerance too, of what's not
okay now, as you start to breakyour food down better and start
working with the diet, starts toincrease over time and increase
over time and expand.
We want to start thinking inthe mindset of what we can
expand, to do a little work inthe beginning, of changing what
(16:52):
we can do, and then we work withour threshold.
What is our threshold?
Can we tolerate a little bit ofpeanut butter on a crack or
something?
occasionally, probably, orprobably not, or maybe over time
?
Yes, over time, it doesn'tbother you because you know your
diet's cleaned up enough to thepoint of your body doesn't have
(17:12):
to respond.
Speaker 1 (17:15):
You've given us such great tips and now I have to
rethink my grocery list becauseI'm always thinking what's easy,
what's easy, and that's how Igained 50 pounds.
Because what is easy is to gothrough a drive-thru or to go to
a convenient store, to gasstation, and maybe grab
something peanut butter andcrackers.
Yeah, that's my producer,that's David.
That's my producer for my show.
Speaker 2 (17:35):
Yeah, Yeah, and that's okay.
But so you could also armyourself at the store with maybe
a different, like a ricecracker or a rice cake, and grab
some sunflower seed butter.
There's a company I like,called Once Again.
There's also the regular sunbutter company.
I do recommend Organic.
You want to have less of atoxic load going in.
I don't know these days if it'struly organic, but I always
(17:58):
fantasize that it is because younever know what's going on in
our food these days.
But you can really change it upas long as you're armed in your
kitchen.
because if you're armed in yourkitchen, guess what?
You grab stuff out of thecupboard and you're on the road
and you can take it to youroffice.
Speaker 1 (18:13):
It's like a mindset right.
It's the preparation.
Yes, They really care abouttheir health.
They'll make those necessarychanges because they know
they're going to feel betterwhen they have them.
Speaker 2 (18:25):
That's it for today.
I always tell people you'realready at the grocery store,
you're already buying what youlike.
See if you can find it in adairy-free option, or try to
have some fun in exploringsomething that might be new.
And yes, some of this stufftastes like shit.
but a lot of this stuff I'm notgoing to lie a lot of this
(18:47):
stuff is really more than apanacea.
It's delicious.
I really have been veryimpressed with how the companies
are really taking heed totrying to work with all of our
stuff.
Speaker 1 (19:00):
So true, it makes me rethink everything, renee, as
far as what I'm going to buy.
What are some healthier optionsthat I can even keep here at
the studio that will be, helpful.
And the dairy-free, i think is agreat idea.
that recipe about that saladwith dairy-free sour cream, i
think is such a great.
If MacGyver, if he hears theword sour cream, he cringes
(19:24):
because of IBS and all kinds ofissues and lactose intolerance.
So for some people they justavoid eating out in public
because they don't know what'sin what and they don't want to
take the risk And for sure, forsure.
Speaker 2 (19:39):
Mark and I are that couple Not Mark so much, it's
more me.
If we're somewhere, we're botheyeballing stuff that's on a
table.
We know this might be okay orthis might be okay We might eat
before we go and bring somethingas a piece offering of there.
Try this dish, which is Webring a big enough portion of it
so that we can eat it and haveenough to eat.
My friend had a birthday partyand I brought three brownies
(20:03):
from Whole Foods and they werein here.
Everybody loved it.
They were like ooey, gooey,chewy.
People were like this is great.
I got them from Whole Foods inthe frozen food section.
They were good.
I don't buy them a lot, but I'msaying there's plenty of stuff
And from a guy where he doesn'thave to avoid it, he's like I
said, i'll give you some of therecipes and it's easy to do That
(20:23):
Kite Hill sour cream.
I'll actually take a picture ofit and throw it in the chat
here from Facebook, so we havepeople.
Give it a try.
Speaker 1 (20:32):
Even do it if you have a little bit of herb to it.
Kite Hill.
Speaker 2 (20:37):
Yeah, kite Hill is a great company.
They make a lot of vegan.
All their stuff is vegan.
They make a lot of stuff withnuts, be it by or beware.
If you can't tolerate nuts, youdon't want to use their cream
cheese and things like that.
But Veolife also makes like adairy-free cream cheese.
It's made from like coconut, alittle bit of potato starch.
It's very good.
(20:57):
They make it like a cheddar onethat uses, like that,
nutritional yeast, mycenae ismade with oat milk and it's
delicious.
Speaker 1 (21:06):
It's delicious, it's delicious, it goes down easy,
it's digested well, yeah, so.
Speaker 2 (21:10):
MacGyver could totally have that because it's
dairy-free.
Is he a smoothie guy?
Speaker 1 (21:15):
Not really.
He's more.
He has to eat it.
He's like a meat and potatoesguy.
He's got to like physically eatto feel like To the kitchen.
Speaker 2 (21:23):
I think it's more of a mental thing, but Yeah, i'd be
happy to send you somerecommendation, girl, and, like
I said, i'll put some in thechat here on Facebook and some
of my favorite go-tos, and youknow if you got, if you're armed
.
I always tell my clients whenwe start working together, at
least buy this stuff and givethem a try and see if you like
it.
That's step one.
Buy a few things, see if youlike them, and yeah, this is
(21:45):
pretty good.
Then that's your new tortillaor your new bread or your new
cracker, and then, if it's likea gas station, you're like I'm
starving, i'm out.
Oh my God, what do I do?
Yeah, just do the best you can,if you.
For many of my clients too,lightening the load, lightening
the burden of the inflammatorystuff makes a wild difference
too.
So for someone like you, janine, who doesn't feel horrible all
(22:07):
the time you definitely haveyour level of inflammation that
you feel lightening your load,your toxic load, lightening that
digestive burden could be areally big help for you for sure
.
Speaker 1 (22:18):
I love these suggestions.
Renee, you are just a plethoraof knowledge, and every time I
am so thankful that I get to bea part of your podcast, because
I learn as we go.
I learn so much, so I thank youfor that?
Speaker 2 (22:32):
Oh, you're welcome.
It is my joy to giveinformation to people who are
struggling and need some help,and I love doing what I do.
I think it's just so importantfor people to have some help and
have somebody to be able tobounce ideas off and give them
some direction in whatever wayfeels comfortable for them.
(22:53):
So it's not always about thisrestriction And for some people
it is but restriction withtrying for seeing what works,
seeing what you like, seeingwhat that mouthfeel feels.
Does it taste good?
Does it need a little this?
Does it need a little that?
Is it a total pass or is itlike, oh my God, i'm never going
to buy that again?
In fact, mark just threw a breadthat we bought, a gluten-free
bread that I bought many monthsago, and I was like we hated it,
(23:16):
that I had forgotten about it,and we're like I saw it in a
TikTok video and I was like, ohyeah, i can try this recipe and
I bought it And we were eating Imean, a sandwiches one night
and Mark is so sweet.
My husband, he was like honey,it's pretty good And I'm like it
tastes like wet shoes.
It's horrible.
Like wet shoes, this thing, wetshoes that have been in like a
(23:39):
month's, a green river orsomething that was like, i think
, algae.
I mean, it was just horrible.
It's like there's nothing thatcan make this taste good.
Nothing, nothing in the worldwould make this taste good, and
I'm pretty tolerant.
So that's what I'm saying Getstuff to try, see how you do,
see how you like it, buy a fewdifferent styles And, if you
like it, you're lightening yourinflammatory load by having less
(24:03):
for your body.
They have to digest, absorb andget rid of the cellular waste.
Please be thinking in terms ofwhat goes in must come out.
What is happening as a resultof not being digested?
what's happening as a result ofinflammatory food being eaten.
So you want to really be askind to your body as you can and
(24:26):
take a little baby step.
So take a baby step of thegrocery store next time you're
there and get some of thesethings and give them a try and
see how you do and let me know.
Speaker 1 (24:35):
I love it.
I'm going to buy those go macrobars.
Just I'm going to tryeverything.
They've got the 88 acres in thechat, the garden of eaten the
go macro So we put some reallygood things out there for some
suggestions for people, so thankyou for that.
Speaker 2 (24:49):
You're welcome.
And just a caveat on the gomacro bars.
They do have a lot of nut ones,peanut ones, So if you guys are
just joining the podcast later,I was being snarky about
peanuts and people that havedigestive issues.
So the heartwarming oatmeal oneis a good one.
There's a sunny berries andcherries one that's delicious on
go macro And there's a sunbutter like how one off of the
(25:11):
picture in there of the threesafe ones for people that have
maybe some bloating and somethings around histamines if
they're having issue Why don'twe do a live cooking show too?
Speaker 1 (25:21):
We could have you like?
Oh gosh no, oh gosh no.
Speaker 2 (25:26):
No, no, but I could have a guest on that can do it.
There you go.
It would be fun to do fiveminute recipes, like the prep
time is about 10 minutes andthen boom, i'm going to make a
cucumber salad.
Cut the cucumbers, stir in thevegan sour cream, throw some
dill in there, a little saltpepper, like boom, it's done.
I put some radishes in theretoo, just for some spice.
Speaker 1 (25:46):
It was really good.
It was good Yeah.
Speaker 2 (25:49):
And you can get creative What you've.
that's what I do in the kitchenfor dinner.
I'm like what would go withthis?
I'm not really.
I don't think I'm that creativewhen it comes to a lot of
things, but for palate wise Ifeel like that would be good.
That would be good even whenI'm making salads.
dip in every time Just yourtypical carrots and cucumbers,
and we make it can do some.
add some fruit in there.
If you want to have a littlesweet and tart, you can throw
(26:10):
some meat in there.
If you're not vegetarian, youcan have different styles, like
sometimes I like to put squashand asparagus in to give it some
weight.
There's easy stuff to do it, iguarantee.
if I didn't have the dog andhad the vegetables and little
sweet potatoes for him, weprobably would starve.
So thank God for my dog, thankGod for my little winchkins.
Speaker 1 (26:30):
I love it.
This has been great Renee.
Speaker 2 (26:32):
Thank you.
It's always great to see you,honey, and I'll look forward to
seeing everybody next week.
In the meantime, everybody makesure you're chewing your food
and drink your water, preferablyin between meals.
But if you're forgetting, havea little glass on your desk.
You can throw a little basiland cucumber in there to make it
taste good, and then it givesyou that sort of summer of
(26:54):
refreshing feeling.
Walks the citrus, though, forpeople who bloat a lot.
Bye for now.
We are live Welcome.
Welcome, everybody, to episodenumber four of the Tummy Whisper
podcast.
Today we're going to make itnice and simple, we're going to
dial it back.
We're going to talk about foodtriggers.
So for those of you that arelike, oh yeah, i may have some
of those, for those of you whodon't know what food triggers
(00:28):
are, there are certain foodsthat you may be eating that
could be causing some crazysymptoms, and those symptoms can
be anything from that feelingof just full all the time or
always hungry.
Do you ever eat?
you know how, like afterThanksgiving, you're like so
full but you could probably eatmore.
Speaker 1 (00:48):
It's like after I eat Chinese food.
Every time you eat Chinese food, you're hungry an hour later.
What is?
Speaker 2 (00:53):
that?
Yes, exactly.
Part of that is there's an airtraffic control center in the
brain called the hypothalamusthat is actually sending the
messages to the tongue to belike Hey, janine, like we need a
little bit more compel overhere, or a fortune cookie with
like money in it or something.
But certain foods will causeany kind of symptoms.
Again, we just talked aboutbeing too hungry, being overly
(01:16):
full, having the appetite beerratic too, digestive dramas,
gas bloating, constipation,diarrhea, acid reflux, heartburn
this horrific, horrible bowelissues, nausea, that feeling
where you just throat is kind oflike height Those are the tight
(01:40):
feeling in throat definitelycan come from certain food.
So I wanted to just throw thatout there for everybody and say,
hey, there are so many timesthat something that you may be
eating could be a big part ofwhy you're feeling crappy or not
feeling great, or your bowel isrunning too slow or running too
(02:00):
fast, or you feel bloated aftera meal, or you feel bloated in
between meals, or you feelbloated first thing in the
morning on an empty stomach.
Why would that be?
I could definitely blamepeanuts and peanut butter.
So, those of you that arelistening, if you would love
peanut butter as a snack, whichhe does.
Oh Jeanine, every time I dothese, she's covering her eyes.
(02:20):
She's oh my God, it's like afood group for me?
Speaker 1 (02:23):
No, Renee, seriously, peanut butter is a food group.
Speaker 2 (02:26):
I understand for every, my husband too, and I had
to take it away from himlovingly and like he had to do
it himself, actually, becausehis symptoms right, his horrible
symptoms You dial it back andhe put it in again.
And peanut butter is okay forsome people It is, but for some
people it's not.
So if you ever feel wroteissues, tingly, bloated, it
(02:53):
could also cause sleep issues.
Nuts and peanuts I'm picking onthem, but they are something to
look at.
What do you replace peanuts andnuts with?
Templar seeds, or maybe pumpkinseeds, or like macadamia nut is
a lower histamine nut wheneaten in moderation.
(03:16):
And here's another thing Youknow what's moderation, jeanine?
your moderation is differentthan my moderation.
You probably have more wiggleroom with your body than I do
with mine.
I really can't mess around inthe middle of spring when the
histamines are skyrocketing inthe air and my body's okay.
You better dial it back, girl.
But in the wintertime, whenthere's not a lot of histamines
(03:38):
and airborne allergens, i canmaybe have a little peanut
butter without too much of anissue.
So again, talking to you guysabout what these few triggers
are there and there's a millionof them and they can all relate
to your particular symptoms.
So, like I said, even justpeanut butter alone can cause
throat stuff, feeling of nausea,which is a histamine response,
(04:03):
bloating gas, slow the boweldown, run the ball 90 miles an
hour, depending on what yourbody, how your body processes or
doesn't.
Can you have a little spoonfulfrom time to time?
Speaker 1 (04:15):
Probably, i put a little spoonful in my oatmeal in
the morning and I love it.
Speaker 2 (04:21):
Yeah, do you probably don't feel that Like you don't
feel like it poses your throat.
Speaker 1 (04:25):
No.
Speaker 2 (04:25):
Yeah, or either it causes you horrible gas or
bloating.
Speaker 1 (04:32):
My husband would argue he thinks everything
causes gas.
I don't know what's tell youthere, but that's a guy thing.
Speaker 2 (04:37):
I think guys in gas they're like it's always a total
.
But yeah, and then again, ijust want to make it really
simple today.
I want to just talk about thesefoods that could be a quick,
easy snack.
What would you do for a snackif peanuts are an issue?
There's a lot of differentchoices.
You can have maybe a rice cakeand some hummus, or, if you want
something sweet, or rice cakewith some sunflower seed butter
(04:59):
and a little like raspberry jam.
In fact, I had that last nightwhen I got home from from doggy
trick class, which, by the way,we're now speaking rollover.
He, it's so cute I'll have tosend it to you.
Speaker 1 (05:12):
He's like a show dog.
Speaker 2 (05:13):
He really is a dog, far from it, but he is my guy.
So to my little Beagle.
But yes, so that could be asweet, a nice, sweet snack.
If you want some savory, youcan do like some seed crackers
with some hummus or seedcrackers with a little guac, if
you're not real sensitive toguac, which is another thing,
(05:35):
that's a little high inhistamine, cause some issues.
Speaker 1 (05:38):
Avocados really.
Speaker 2 (05:40):
Yeah, they can't eat.
Avocados are one of thosethings that I think people when
I work with people and they'retalking to them about glue and
they're like, oh, i can hear itin their voice, but I mentioned
avocados, like it's like I ranover their dog or their child.
Avocados are so yummy andeverybody loves them.
I would say less is more withavocados if you have digestive
(06:01):
issues and it doesn't matter ifyou have a histamine issue or
not.
But avocados are one of thosethings You don't want to eat
them overly, right.
You don't want to eat them everyday if you have digestive
issues and you don't want to eatthem a large amount of them.
So, like for me, i couldtolerate a small, a whole small
one couple of times a week orhalf of a large one couple of
times a week.
That overly ripe.
(06:22):
If they're sitting in thefridge for three or four days
They're done.
Just like people that makebanana bread, they always do the
overly ripe bananas.
The longer the bananas aresitting, the more histamine they
become and they can create moresymptoms.
Speaker 1 (06:37):
You were going to say something like, yeah, what are
the biggest food triggers?
It's different for everyone,but what are, like, the main
ones?
that, like peanuts, i'm surewould be like a big one for a
lot of people.
Speaker 2 (06:47):
Peanuts can be for the people that come across my
desk, not dairy, and a lot ofpeople do know that too, but
it's.
you need a 12 step for dairy,because who I even less than a
leaving class and, like God, iwould love to have a culvert
shake.
I would love to have this.
Oh and creamy.
It's not as hell yesterday andI didn't.
I came home and I had somefruit and I was like oh this is
perfect And it was fine after Igot over myself.
(07:10):
But dairy is one of those can be.
I don't think.
I don't think anybody canreally tolerate dairy.
I think people convincethemselves that they can because
they don't die when they eat it.
But the cow protein molecule islarge, very large.
Our human DNA structure.
I don't feel like we recognizeit as well as maybe a baby calf
(07:32):
would.
We're the only species thatdrinks another species milk.
No other species do that.
Speaker 1 (07:37):
Yeah, it's a little bizarre and I look back on my
life and think my parentsgeneration.
You had to have a glass of milkwith your milk, with your meal.
It's so gross.
And all the hormones and allthe stuff It's like.
Why would I choose Like?
why are you shoving anotheranimal's milk in my digestive
system?
Why, i don't understand it.
Speaker 2 (07:57):
Not even the hormones .
There's puss and blood in dairybecause those cows are old,
poor otters are torn.
If you really look at the waymilk dairy is processed, there's
blood, there's puss in there.
You're drinking puss and blood.
The first time I ever said toMatthew was like he stopped And
that's my nice way of being.
Like you really want to eatdairy But you know, when it's
(08:17):
like frozen custard form, you'renot even thinking about it
Because once in a while I willdo a culver's and I'm like I
don't know myself.
Speaker 1 (08:25):
Renee, that's.
I don't think I'll ever eatdairy again.
So thank you for that.
I congratulations.
job well done on my part, doyou not, do you?
are you like dairy free?
Look at me, i'm like messingwith my hair today.
Are you like completely dairyfree?
Speaker 2 (08:40):
Like 99.99999.
if I have dairies, maybe oncein a blue moon, i really I can't
though, cause I have thyroidissues and dairy can bitch-slap
with thyroid.
So for you ladies and gentlemenwho have thyroid issues,
definitely watch.
dairy and gluten is a big onetoo, but again, people need help
rolling out what thegluten-free and dairy-free items
(09:02):
are that taste good.
I really love the companyVeolife, the I-O-L-I-F-E.
They're a Whole Foods companyAnd for those of you folks that
are listening, that aren'treally near a Whole Foods.
maybe most grocery stores areso nice if you bring a picture
of it to the manager that canyou order this for me.
I've never heard of a grocerystore doing like we're not gonna
(09:23):
carry that, like the specialorder at most grocery stores.
you really wanna help And whatdo you have?
in Florida that you have.
What's your grocery store there?
Speaker 1 (09:29):
We have a few now.
It used to be just Publix andWinn-Dixie and then Albertsons.
But now we've got Sprouts andAldi And Whole Foods and Trader
Joe's.
Speaker 2 (09:41):
Trader Joe's Sprouts I think would carry, and
Publix's.
Last time I was in Florida waswhen Mark and I got married, but
Publix had a lot of gluten-freeand digger-free stuff And
that's how many.
We were going on like eight.
How long have we mirrored?
Almost eight years.
So I'm sure they carry a lotmore, but there's a lot of.
The food has come a long way,baby, since three, five and 10
(10:02):
years ago And it keeps gettingbetter and better.
In fact I just made Germancucumber salad and then German
the other day, and in Germancucumber salad you have to use
dairy like a sour cream.
So I was at Woodman's lookingaround.
I was like I'm gonna try thisKite Hill organic dairy-free
(10:22):
sour cream And it was very goodIt was.
You mix the cucumbers in there,a little salt, pepper, dill, a
little bit of onion, and then Ithrew it on top of greens and I
put some grilled chicken on it.
Speaker 1 (10:35):
I need that recipe.
I'm going to a potluck barbecueon Saturday.
Speaker 2 (10:39):
Do you actually have it pinned?
not pinned, but I have it atthe top of my Facebook page and
I can actually send you apicture of the Kite Hill
dairy-free if you wanna try itLike where anybody's like yeah,
because, if you go to thatpotluck and people go oh God,
that looks good.
I'd love to try it, but I can'thave dairy.
But here you go.
Speaker 1 (10:56):
Absolutely dairy-free , and then it'll be gone in a
matter of seconds.
Speaker 2 (11:00):
And I'm telling you, like I said, the products have
come a long way.
So back to like how we canhandle some of these food
triggers.
What are the replacement items?
It's always about replacingsomething too, so that you have
stuff to eat and that you're notfeeling starving and stuck and
looking for something like, okay, i can have that, i can have
that.
(11:20):
Oh, i can't have that.
What can you have?
There's so much to have.
Even on a vegetarian diet,there's plenty to eat.
And vegans who choose to bevegan, for whatever reason, i
applaud them.
there's still plenty to eat.
They're already dairy-freeanyway.
Speaker 1 (11:36):
So what are some good snacks, renee, that someone
could, if they have like otherthan like sunflower seeds, that
someone could just eat, it easy,that they could take with them.
That's portable.
Speaker 2 (11:46):
Portable.
Yeah, so I don't love corn somuch for people that have an
in-plane GI tract, but there's alot of really good.
I wish I could like put them inthe chat I'm gonna have.
I'll put it in my.
Actually I'll put them.
I'll post them on my Facebookpage in this video here so
people would see it.
But there's a company calledGarden of Eaton.
Speaker 1 (12:06):
I'll put it in the chat.
Any spell it Garden E-A-N.
Speaker 2 (12:09):
G-A-R-D-E-N Garden of Eaton Like I'm Eaton E-A-T-I-N
And they make a deliciousgluten-free little chip.
That's like a low oil and it'slike feels like an air-pump chip
and it's made with sweet potatoand black rice and it's like a
low histamine little snack.
(12:31):
So I love those.
Those are good.
There's other little chips thatyou can have if you want some
crunchy and savory, if you wantsomething sweet to take with you
.
There's a lot of good bars outthere.
I like the Go Macro bars Haveyou ever heard of those?
Speaker 1 (12:45):
I've seen them, but I've never had them.
Speaker 2 (12:48):
Tell us about that.
The Go Macro bars oh, i lovethe Go Macro bars.
There's a heartwarming oatmealtaco chip.
Oh man, there is some sugar inthere.
So these recommendationsdefinitely are not without
something.
They can't be this perfect foodwith zero sugar Although you'll
get a lot of that on Facebooklike zero percent, zero sugar
bars now but they're all full ofnuts.
You got to really watch out ifyou have a sensitivity nut.
(13:10):
So I like the Go Macro bar.
I love the company called 88Acres.
88 Acres makes a nut-free barthat's made with sunflower seeds
, pumpkin seeds, a little brownrice and dark chocolate little
chunks.
When you want something sweet,oh, does that hit the spot.
It's really good.
(13:30):
88 Acres, dark chocolate seasalt bar.
The brownie one is a littlehard, so texture-wise I don't
love that one.
The dark chocolate sea salt one, though.
When you want something sweet,amazing.
So go macro.
88 acres.
Those are my two faves, my twogo-tos.
More savory options could be.
It's hard with the savoryoptions for it to go, but, like
(13:52):
I'm saying, if you need a littlecrunchy salt and you have like,
even like bag of celery withthe set of those chips, i
actually just bought from Amazona car cooler that plugs into
this I call it the cigarettelighter, that's what it used to
be but plugs into the outlet Andit's a cooler that you don't
have to put ice packs in.
It's like a little refrigeratorcooler.
(14:12):
So if you're going on longtrips, it works as long as your
car is running and it stays coldfor up to two hours afterwards,
which is nice.
So if you're thinking about, alot of my clients travel for
their job, how can they havefood in the car, either a cooler
or a little to go cooler, somechips, some hummus, some
vegetables, some fruit to gowith your 88 acre bars.
(14:34):
What else do we have?
If you're at home and you'relooking for a snack, i'll take
the I like the company CF day.
They make a tortilla, that theymake an almond flour tortilla,
which I don't do because of thatbut they make a cassava flour
tortilla, which is pretty decent, and they make a garbanzo bean,
which is a chickpea flourtortilla, and they roll nice,
(14:55):
they don't break.
So those few tortillas are abig break.
So what we'll do is we'll smeara little like a little avocado
on there or one of the dairyfree dips on there.
I'll put some tricky slices onthere with some sprouts or some
arubula, and you got a quickroll up for a snack.
Speaker 1 (15:12):
That sounds fabulous.
It's easy.
Speaker 2 (15:16):
And you know them.
Yeah, and for the people thatreally have an issue with
vegetables and I know a lot ofyou out there do and you wish
you could have some vegetableswithout having to run in the
bathroom there are certainvegetables that may be safe, and
if we start rebalancing out thedigestive system, you make room
for more of the vegetables thatyou'd love to eat.
(15:37):
So, again, without gooddigestive balancers that may be
including specific enzymes andthings like that to start
balancing out the gut, it canmake it harder to break your
food out, and vegetables alonedon't naturally have vegetable
digesting enzyme in them.
We have to actually add alittle bit of vegetable
(15:58):
digesting enzyme to break thosedown, and some people need more
help with that.
Speaker 1 (16:02):
Or people cook their vegetables right, So they cook a
lot of the fiber.
Doesn't that cook the fiber?
Soften it.
Speaker 2 (16:09):
Yeah, they soften it And that's okay.
That's perfectly fine to do.
Yeah, some people do betterwith the steamed, cooked
vegetables and it's easier ontheir GI tract than raw.
I know for me like onions arefine raw, but I definitely feel
like they're better.
They're hooked on some level,heated up in whatever dish I'm
having.
So it just really depends onyour particular body.
(16:32):
And then that window oftolerance too, of what's not
okay now, as you start to breakyour food down better and start
working with the diet, starts toincrease over time and increase
over time and expand.
We want to start thinking inthe mindset of what we can
expand, to do a little work inthe beginning, of changing what
(16:52):
we can do, and then we work withour threshold.
What is our threshold?
Can we tolerate a little bit ofpeanut butter on a crack or
something?
occasionally, probably, orprobably not, or maybe over time
?
Yes, over time, it doesn'tbother you because you know your
diet's cleaned up enough to thepoint of your body doesn't have
(17:12):
to respond.
Speaker 1 (17:15):
You've given us such great tips and now I have to
rethink my grocery list becauseI'm always thinking what's easy,
what's easy, and that's how Igained 50 pounds.
Because what is easy is to gothrough a drive-thru or to go to
a convenient store, to gasstation, and maybe grab
something peanut butter andcrackers.
Yeah, that's my producer,that's David.
That's my producer for my show.
Speaker 2 (17:35):
Yeah, Yeah, and that's okay.
But so you could also armyourself at the store with maybe
a different, like a ricecracker or a rice cake, and grab
some sunflower seed butter.
There's a company I like,called Once Again.
There's also the regular sunbutter company.
I do recommend Organic.
You want to have less of atoxic load going in.
I don't know these days if it'struly organic, but I always
(17:58):
fantasize that it is because younever know what's going on in
our food these days.
But you can really change it upas long as you're armed in your
kitchen.
because if you're armed in yourkitchen, guess what?
You grab stuff out of thecupboard and you're on the road
and you can take it to youroffice.
Speaker 1 (18:13):
It's like a mindset right.
It's the preparation.
Yes, They really care abouttheir health.
They'll make those necessarychanges because they know
they're going to feel betterwhen they have them.
Speaker 2 (18:25):
That's it for today.
I always tell people you'realready at the grocery store,
you're already buying what youlike.
See if you can find it in adairy-free option, or try to
have some fun in exploringsomething that might be new.
And yes, some of this stufftastes like shit.
but a lot of this stuff I'm notgoing to lie a lot of this
(18:47):
stuff is really more than apanacea.
It's delicious.
I really have been veryimpressed with how the companies
are really taking heed totrying to work with all of our
stuff.
Speaker 1 (19:00):
So true, it makes me rethink everything, renee, as
far as what I'm going to buy.
What are some healthier optionsthat I can even keep here at
the studio that will be, helpful.
And the dairy-free, i think is agreat idea.
that recipe about that saladwith dairy-free sour cream, i
think is such a great.
If MacGyver, if he hears theword sour cream, he cringes
(19:24):
because of IBS and all kinds ofissues and lactose intolerance.
So for some people they justavoid eating out in public
because they don't know what'sin what and they don't want to
take the risk And for sure, forsure.
Speaker 2 (19:39):
Mark and I are that couple Not Mark so much, it's
more me.
If we're somewhere, we're botheyeballing stuff that's on a
table.
We know this might be okay orthis might be okay We might eat
before we go and bring somethingas a piece offering of there.
Try this dish, which is Webring a big enough portion of it
so that we can eat it and haveenough to eat.
My friend had a birthday partyand I brought three brownies
(20:03):
from Whole Foods and they werein here.
Everybody loved it.
They were like ooey, gooey,chewy.
People were like this is great.
I got them from Whole Foods inthe frozen food section.
They were good.
I don't buy them a lot, but I'msaying there's plenty of stuff
And from a guy where he doesn'thave to avoid it, he's like I
said, i'll give you some of therecipes and it's easy to do That
(20:23):
Kite Hill sour cream.
I'll actually take a picture ofit and throw it in the chat
here from Facebook, so we havepeople.
Give it a try.
Speaker 1 (20:32):
Even do it if you have a little bit of herb to it.
Kite Hill.
Speaker 2 (20:37):
Yeah, kite Hill is a great company.
They make a lot of vegan.
All their stuff is vegan.
They make a lot of stuff withnuts, be it by or beware.
If you can't tolerate nuts, youdon't want to use their cream
cheese and things like that.
But Veolife also makes like adairy-free cream cheese.
It's made from like coconut, alittle bit of potato starch.
It's very good.
(20:57):
They make it like a cheddar onethat uses, like that,
nutritional yeast, mycenae ismade with oat milk and it's
delicious.
Speaker 1 (21:06):
It's delicious, it's delicious, it goes down easy,
it's digested well, yeah, so.
Speaker 2 (21:10):
MacGyver could totally have that because it's
dairy-free.
Is he a smoothie guy?
Speaker 1 (21:15):
Not really.
He's more.
He has to eat it.
He's like a meat and potatoesguy.
He's got to like physically eatto feel like To the kitchen.
Speaker 2 (21:23):
I think it's more of a mental thing, but Yeah, i'd be
happy to send you somerecommendation, girl, and, like
I said, i'll put some in thechat here on Facebook and some
of my favorite go-tos, and youknow if you got, if you're armed
.
I always tell my clients whenwe start working together, at
least buy this stuff and givethem a try and see if you like
it.
That's step one.
Buy a few things, see if youlike them, and yeah, this is
(21:45):
pretty good.
Then that's your new tortillaor your new bread or your new
cracker, and then, if it's likea gas station, you're like I'm
starving, i'm out.
Oh my God, what do I do?
Yeah, just do the best you can,if you.
For many of my clients too,lightening the load, lightening
the burden of the inflammatorystuff makes a wild difference
too.
So for someone like you, janine, who doesn't feel horrible all
(22:07):
the time you definitely haveyour level of inflammation that
you feel lightening your load,your toxic load, lightening that
digestive burden could be areally big help for you for sure
.
Speaker 1 (22:18):
I love these suggestions.
Renee, you are just a plethoraof knowledge, and every time I
am so thankful that I get to bea part of your podcast, because
I learn as we go.
I learn so much, so I thank youfor that?
Speaker 2 (22:32):
Oh, you're welcome.
It is my joy to giveinformation to people who are
struggling and need some help,and I love doing what I do.
I think it's just so importantfor people to have some help and
have somebody to be able tobounce ideas off and give them
some direction in whatever wayfeels comfortable for them.
(22:53):
So it's not always about thisrestriction And for some people
it is but restriction withtrying for seeing what works,
seeing what you like, seeingwhat that mouthfeel feels.
Does it taste good?
Does it need a little this?
Does it need a little that?
Is it a total pass or is itlike, oh my God, i'm never going
to buy that again?
In fact, mark just threw a breadthat we bought, a gluten-free
bread that I bought many monthsago, and I was like we hated it,
(23:16):
that I had forgotten about it,and we're like I saw it in a
TikTok video and I was like, ohyeah, i can try this recipe and
I bought it And we were eating Imean, a sandwiches one night
and Mark is so sweet.
My husband, he was like honey,it's pretty good And I'm like it
tastes like wet shoes.
It's horrible.
Like wet shoes, this thing, wetshoes that have been in like a
(23:39):
month's, a green river orsomething that was like, i think
, algae.
I mean, it was just horrible.
It's like there's nothing thatcan make this taste good.
Nothing, nothing in the worldwould make this taste good, and
I'm pretty tolerant.
So that's what I'm saying Getstuff to try, see how you do,
see how you like it, buy a fewdifferent styles And, if you
like it, you're lightening yourinflammatory load by having less
(24:03):
for your body.
They have to digest, absorb andget rid of the cellular waste.
Please be thinking in terms ofwhat goes in must come out.
What is happening as a resultof not being digested?
what's happening as a result ofinflammatory food being eaten.
So you want to really be askind to your body as you can and
(24:26):
take a little baby step.
So take a baby step of thegrocery store next time you're
there and get some of thesethings and give them a try and
see how you do and let me know.
Speaker 1 (24:35):
I love it.
I'm going to buy those go macrobars.
Just I'm going to tryeverything.
They've got the 88 acres in thechat, the garden of eaten the
go macro So we put some reallygood things out there for some
suggestions for people, so thankyou for that.
Speaker 2 (24:49):
You're welcome.
And just a caveat on the gomacro bars.
They do have a lot of nut ones,peanut ones, So if you guys are
just joining the podcast later,I was being snarky about
peanuts and people that havedigestive issues.
So the heartwarming oatmeal oneis a good one.
There's a sunny berries andcherries one that's delicious on
go macro And there's a sunbutter like how one off of the
(25:11):
picture in there of the threesafe ones for people that have
maybe some bloating and somethings around histamines if
they're having issue Why don'twe do a live cooking show too?
Speaker 1 (25:21):
We could have you like?
Oh gosh no, oh gosh no.
Speaker 2 (25:26):
No, no, but I could have a guest on that can do it.
There you go.
It would be fun to do fiveminute recipes, like the prep
time is about 10 minutes andthen boom, i'm going to make a
cucumber salad.
Cut the cucumbers, stir in thevegan sour cream, throw some
dill in there, a little saltpepper, like boom, it's done.
I put some radishes in theretoo, just for some spice.
Speaker 1 (25:46):
It was really good.
It was good Yeah.
Speaker 2 (25:49):
And you can get creative What you've.
that's what I do in the kitchenfor dinner.
I'm like what would go withthis?
I'm not really.
I don't think I'm that creativewhen it comes to a lot of
things, but for palate wise Ifeel like that would be good.
That would be good even whenI'm making salads.
dip in every time Just yourtypical carrots and cucumbers,
and we make it can do some.
add some fruit in there.
If you want to have a littlesweet and tart, you can throw
(26:10):
some meat in there.
If you're not vegetarian, youcan have different styles, like
sometimes I like to put squashand asparagus in to give it some
weight.
There's easy stuff to do it, iguarantee.
if I didn't have the dog andhad the vegetables and little
sweet potatoes for him, weprobably would starve.
So thank God for my dog, thankGod for my little winchkins.
Speaker 1 (26:30):
I love it.
This has been great Renee.
Speaker 2 (26:32):
Thank you.
It's always great to see you,honey, and I'll look forward to
seeing everybody next week.
In the meantime, everybody makesure you're chewing your food
and drink your water, preferablyin between meals.
But if you're forgetting, havea little glass on your desk.
You can throw a little basiland cucumber in there to make it
taste good, and then it givesyou that sort of summer of
(26:54):
refreshing feeling.
Walks the citrus, though, forpeople who bloat a lot.
Bye for now.
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