July 27, 2023 • 26 mins
Have you ever found yourself sprawled on the floor, gripped by the terrifying clutches of vertigo? That was Janine's reality - a journey marked by chronic inflammation, fatigue, and an unshakeable dizziness that demanded emergency response. Her story, though harrowing, led her to a pivotal discovery - the undeniable impact of our diet on our overall health. Janine's decision to ditch gluten and histamines brought her back to the realm of the living, proving that what we eat isn't just about satiating hunger, but about how we feel and function every single day.
As we chart Janine's transformation, we also zoom into the effects of altering our dietary habits. This isn't just about going gluten-free, but about the wide-ranging implications on our neurotransmitters and digestion. We tackle the nitty-gritty of food labels and the importance of being aware of what we feed our bodies. As we move into the benefits of a gluten-free lifestyle, we discuss the range of delicious alternatives available, with Janine's successful transition painting an encouraging picture of possibility. Mindful eating isn't just a trendy term; it plays a crucial role in tuning into our body's signals. Join us, and discover the power of informed food choices.
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
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:08):
Welcome everybody.
Welcome to the Tummy Whispererpodcast.
We are an episode number sixand I think this is going to be
my favorite one so far.
We are going to be talkingabout food, of course, friend or
foe Food feels like in yoursystem, what you notice, how it
can translate into symptoms,problems, disease, dysfunction,
(00:34):
emotional stress, everything thewhole ball of wax.
So I thought this would be agreat topic to talk about,
because so many people I think,janine, a lot of people may have
questions in their head.
You know, when you eatsomething and you're like I
don't know, maybe I shouldn'thave eaten that, you get this
notion that maybe I shouldn'thave eaten that.
(00:55):
Or you think to yourself Idefinitely shouldn't have eaten
that, or I wonder if that's goodfor you.
So I want to dive into what'sgoing in, what's in food today,
how it's labored withpreservatives and MSG and what
those things do to causeproblems in the body that are
just sometimes really hard toget back.
(01:15):
In fact, I was at a restauranton time with Mark I'm
gluten-free and I ordered agluten-free dish that was like a
chicken finger dish, that waslike prepared in a gluten-free
flour with all kinds of spicesand stuff, and they used MSG and
I didn't know that it was inthere and MSG is like flavor
enhancing and salt, right.
Did they use that as asubstitute?
Speaker 2 (01:37):
for gluten.
They're like, oh, we'll takegluten now, but we'll put in MSG
.
There's the kick.
Speaker 1 (01:41):
I'm not sure what they were doing, but when I have
those types of chemicals mybrain goes on fire and literally
it was within about three hours.
I was just at home crying,wishing I was not of this earth
anymore, because it was just sopainful.
So there's just so much shit infood today for flavorings and
(02:06):
additives that it's still hardto get around it.
But once you have the power andthe knowledge, I should say, to
understand what's going in,you're in control of what you're
putting in your pie hole.
So for you guys listening, Iwill just tell you about a week
and a half before Jeaninedecided to start working with me
(02:26):
, I told her I could see someinflammation.
I saw it around her face andher neck and I saw some kind of
dark circles and I just saw theinflammation.
It was showing me in her body.
And I said to my husband I loveJeanine.
I don't know if I should tellher or if you love her, tell her
.
So I did and she said that's it, I'm going to start.
(02:47):
I'm going to start working withyou, and we didn't actually get
started right away because shehad a detour into the ER.
So, jeanine, I want you to takeit from here.
Speaker 2 (02:56):
Sure, my other half, my hubby, had gone on a work
trip into the Florida Keys and Iwas by myself for a couple of
nights and literally I woke upin the middle of the night and
the room was absolutely spinning, and I mean spinning, something
that I had never experiencedbefore.
(03:17):
I fell back on the bed, I triedto get back up again, I fell
back down, and I'm thinking ofall the nights that this worked
to happen.
Of course I'm by myself.
So I thought maybe sometimes,when people get up too quickly,
they can sometimes experiencethat and that might be normal.
So I didn't think anything ofit, but I took note of it.
(03:37):
The very next day, the samething happened and I thought
this is scary.
I'm by myself again.
What do I do?
And enough was enough.
At that point I'm like you knowwhat?
I can't do this.
Something is wrong.
I've been feeling fatigued formonths.
I've been feeling lack ofenergy in the morning and
(03:58):
notoriously I've been a morningperson my whole life.
So for me not to be able tojust get up and go in the
morning was very out ofcharacter for me and I thought I
need to go.
So I went to an ER clinic.
It's the closest thing to afull-fledged ER that they have
here in South Florida.
They have all the maincapabilities as an ER but you
(04:18):
can walk in so you don't have tobe admitted but they can keep
you there if need be.
So I went in.
They said you need blood workand I got my results back and my
white blood cell count was likethrough the roof, which
detected inflammation orinfection.
And then my cholesterol wasthrough the roof.
(04:39):
But I have a genetic issue withcholesterol.
But I knew I had to take adrastic change because something
was definitely wrong.
So I heated to your advice andfrom then, from that day, I mean
, I have not had gluten otherthan maybe a bite or two from a
birthday party here and there inthe last two weeks, but maybe a
(05:02):
bite or two, I would say.
And I feel so much clear likethe less brain fog and all kinds
of things have been happeningsince then.
Speaker 1 (05:11):
Yeah, it's pretty awesome.
So we dialed back the gluten.
We took out histamines, whichcan cause vertigo, dizziness,
just that feeling like you'regoing to pass out.
And yeah, I just.
We haven't even done anythingas far as adding any supplements
in yet.
So to hear you, you look so muchbetter.
(05:31):
To hear you got that.
You've got some life back inyour voice.
A lot of the fear is gone.
And can you imagine if youdidn't look at the diet where
you may be and this is notanything against medical doctors
, you don't really look at foodper se, they're not necessarily
training and a GI doc may lookat gluten, but they're an
(05:56):
allergist, may say, hey, you'vegot this on a scratch test, take
it out.
But understanding what thesymptoms are from this, from
these things, that's what peoplecome to me with, that's what
their body is expressed and youwere expressing them from your
hairline to your toenails.
I'm so glad that we were ableto make such significant change
(06:19):
by changing the diet.
And, jeanine, if you don't mindsharing with the audience how
you felt about gluten, becauseit's funny you were saying, oh,
gluten, and I thought that wasjust full of shit, or like
trying to do it to get skinnieror whatever, but give me, give
us, some feedback on really whatyou started with and how you
feel now about it.
Speaker 2 (06:36):
Yeah, so I was the person that used to make fun of
people.
I'd be like, oh my gosh, whatis this new craze?
This like gluten free, blah,blah, blah.
That's only something thatthese ritzy people do in
California and sweeping thenation.
And now every trendy place inSouth Florida has gluten
intolerance, this and gluten.
And I had heard of peoplebecause I worked in a medical
(07:00):
facility with food and peoplewould have celiac disease,
obviously couldn't have anythinggluten related.
But I didn't think for a minute.
And then I had a doctor I don'tknow years ago, say you know
what you should probably try tolike, maybe stay away from
gluten and I completely ignoredhim.
Oh, you did have a doctor.
(07:21):
Tell you that I did have adoctor who was like more of a
holistic type of internist.
He's super cool.
I completely ignored him.
This was years ago, so I thoughtto myself alright, something's
gotta give, but I would make funof people.
I really thought that this wassomething way out of the norm.
Speaker 1 (07:43):
Yeah, something that some boutique sort of way of
eating.
From what I've seen in my 19years of clinical practice, I've
seen symptoms that are justcrazy.
I had a young gentleman I mighthave mentioned this on an
earlier podcast he came to me hehad been to Mayo Clinic in
Northwestern.
He was having upper bodytwitching and like involuntary
little twitching and shaking andhis neighbor referred him to me
(08:04):
and I thought, oh man, nothingdigestively wrong.
So he was eating a lot ofgluten he was having for
breakfast, lunch and dinner.
So I gave him all the swap outitems.
He went and got them and withinthree weeks he was 85% better.
And this is not an ego thing.
Let's look at why somebody'sbody showing us what it's
(08:25):
showing us.
It's that simple.
What is your body showing?
Is it showing inflammation?
And in what form?
Inflammation can be anythingfrom blood pressure
dysregulation to cholesterol, torashes, to diarrhea, to
constipation, to eczema, tojoint inflammation, to just
everything, feeling just out ofwhack.
(08:48):
Back to how your body expressesinflammation.
For a lot of people and not foreverybody, but for a lot of
people gluten can be at the hellof it.
And when you don't know, youdon't know, and until you get
desperate enough and scaredenough, and I'm sorry that you
had to go through that.
It's OK, I'm going to make somechanges here now.
So I want to invite everybodyto pay attention to your body,
(09:11):
pay attention to what you notice, something as simple as feeling
exhausted in the morningbecause you know you're sleeping
six to eight hours.
And if you're getting eighthours, why would you feel more
tired in the morning than whenyou went to bed?
Because your adrenals are off,your cortisol levels off.
Speaker 2 (09:29):
All from digestion, all from poor digestion 100% and
I wasn't even sleeping all my,because normally I'm a sleeper
eight hours.
I love my sleep, Me too, Iwasn't even getting that.
I was waking up at 4 or 5 inthe morning, wide awake and then
sleep, trying to go back to bedon the couch and then waking up
and then feeling like I couldgo back to sleep.
Speaker 1 (09:51):
And are you sleeping to the night now better.
Speaker 2 (09:54):
I am actually Like it's been a really good couple
of weeks.
I had been getting up earlier.
My internal clock is literallygetting up again around the 6.30
mark, which was my norm for mywhole life.
Right, so I feel physicallybetter.
I have to.
I feel like the element ofexercise needs to be really
(10:15):
incorporated more.
Speaker 1 (10:16):
but other than that, when you have, there is
something that's true calledexercise and tolerance.
When you don't have enoughnutrient on board to give
yourself a get up and go, youdon't really want to exercise.
So I know we've got sometesting.
Actually, I've got your resultsback.
We're going to go through thoseand we'll start adding in some
(10:37):
balancers to digest your foodand give you some more of that
energy so that you have somegood of a bulk.
Speaker 2 (10:41):
I've got my results.
Speaker 1 (10:43):
Renee Got them, I've got them.
Speaker 2 (10:45):
Oh my gosh.
Speaker 1 (10:47):
It's good, it's interesting, it's not bad
looking, but there's definitelysome things out of whack that
once we start adding in somethings to help you with your
digestion, that should reallymake a world of difference even
in your energy signature and howyou're able to muster up enough
energy to want to do a littlebit of walking.
But back to noticing.
I want to get back to noticingin your body what's not right.
(11:10):
We don't feel like we felt likewe were in our 20s.
Nobody does.
But if you're in your 20s andyou're listening to this and you
feel like, shut, pay attention,because you're heading down
that road and this is not athreat.
This is me telling you hey, payattention, because if you don't
pay attention, your body'sgoing to pay attention for you
(11:32):
and it's going to give yousomething that it's going to be
harder to deal with when you canjust get off your ass, make a
little bit of dietary change youneed.
How easy was it to change adiet?
And we did a lot.
How easy was it?
Speaker 2 (11:42):
Really, it was a lot easier to be honest with you a
lot easier than I thought, andthere's so many great
gluten-free options that youwould suggest to me.
Those blueberry muffins are myfavorite thing in the world, by
the way, like I love them,gluten-free.
Target brand love them.
There's so many the kind bars.
I don't know how great they arefor you, but they are
gluten-free.
Speaker 1 (12:03):
OK, it's fine for transitioning.
Fine for transitioning and thefact that you're feeling better
and you're.
What's the dizziness?
Is that almost gone?
Speaker 2 (12:12):
I haven't had it at all oh it's 100% gone.
I haven't had it yeah.
Speaker 1 (12:16):
How loud I'm going to do a victory lap.
Speaker 2 (12:18):
I know so the actual the urgent care called me and
they said are you taking thewhatever medicine that they gave
me for vertigo?
And granted, every one of myfamily does have vertigo, so it
could be, it could be a thing.
But they kept asking me if Iwere taking the medication and I
said why would I take somethingthat I don't need?
And they got mad at me and I'mlike until I find out what's
(12:41):
going on, I'm not going to maskthe problem with something else,
so it could be related.
It could be something anything.
Speaker 1 (12:49):
My sense is that you've taken out some foods that
could cause this, theneurotransmitter shit storm in
your body right and cause thatdesolation, and you've been fine
.
So in my opinion, myprofessional opinion, I say food
is it.
And if your family has issueswith vertical non-traumatic
vertical the first place theyneed to look at is what they're
(13:10):
eating and how they're digestingtheir fat.
So non-traumatic vertical canalso be a deficiency in an
enzyme called lipase and youhave that.
So when I get the urine to,when I go over your results with
you, we're going to plug inwith a digestive enzyme that has
enough lipase in it so that youcan break down your food
properly and keep this vertical.
Speaker 2 (13:30):
I'm so excited and nervous and scared at the same
time.
Speaker 1 (13:33):
Don't be.
Your tests look good.
The thing with the urine testis that think of an orchestra.
If you have one little violinthat's out of tune, what is it
going to sound?
Speaker 2 (13:42):
like.
Speaker 1 (13:43):
Ah, same thing with the urine test.
There's one little thing that'sout of balance.
You only had a couple, but it'san option to disrupt the full,
beautiful balance of your body.
So my job is to help people beempowered to restore their
health, restore their digestion,so their body can be strong and
thrive and not have to bescared by these symptoms.
(14:05):
Because symptoms are scary,especially.
My God, you're by yourself,your hubby's gone, you've got
the dogs and then you'rethinking of them tied up in the
yarn.
Who's gonna have a poor dog?
Who's gonna be by themselves?
Think about that.
Mark's gone for a week rightnow and I'm like what if?
And hopefully nothing, if it'sworth it to just really make
some effort so that you can havesome long-term health.
(14:25):
So I want to touch on too.
When we went through your diet,I was going through Janine's
diet with her and we did that inour consultation just to see
what she was eating, so I canhelp her make those exchanges.
Some stuff she got from Amazon,some Target, a few things from
Whole Foods there's plenty ofplaces to shop from, to get
everything from and one of thedishes she was eating that she
liked was like a chicken andrice dish she would have a
(14:47):
couple times a week with thisflavor packet.
So I asked her politely to readme the ingredients, the flavor
packet, and as she was readingthe ingredients I was like eeks
because there was all kinds ofcrap in there and MSG, and I
said the MSG really should comeout and it's in so much stuff.
So like soy sauce has MSG in itand toxic levels of gluten.
(15:09):
If you look at a bottle of KikoMin, I hope they don't come
back for you.
But if you look at a bottle ofKiko Min, the second ingredient
is wheat textured gluten, whichis I'm not telling you to not be
like the soy sauce.
Is that gonna coats your eggrolls but it boots your food?
Speaker 2 (15:25):
That's insane.
Speaker 1 (15:26):
Gluten is a thickener .
There's plenty of goodthickeners out there.
There's arrowroot andcornstarch and all kinds of
thickeners out there that aregluten free.
That helps the body to notrealize that the incoming load
is an absolute problem.
When you're sending food down,the immune system should be
going oh what's that?
Your body should be starting todigest it.
Your immune system should beworking to do what it's supposed
(15:49):
to be doing for the big badstuff, not going and attacking
your food.
Speaker 2 (15:54):
Unbelievable that's.
This whole process has justbeen eye-opening for me, and I
didn't realize that MSG wasconveniently tucked away in so
many foods.
Speaker 1 (16:04):
I wanna invite everybody listening in your
toogeny and you've been great atit.
You're like a plus girl.
Start looking at the labels ofstuff that you're buying.
Some clients are like I don'tknow what's in this.
I actually have to look atpretty much everything that goes
into my mouth because I havehelped challenges that if I'm
not cleaning careful, Isometimes could move in the
wrong direction, which feelsscary, right, so we don't want
(16:26):
that.
But start looking at whatyou're eating.
People say I don't want to buythis, I don't want to change
this, you don't want to.
You're again.
As far as I know, we get onetime on this earth, I think.
I don't know.
I don't know if something likethat.
Yeah, I may be back from anotherlife.
I feel like I am a couple times, but my advice and my wish for
(16:48):
everybody listening is to reallytry to just take care of
yourself.
If you do one small thing, onelittle baby step and try to make
it a habit.
Whether it's taking a minute totake a breath after a meal
sitting, the dishes will stillbe there.
They're still going to be therein a minute.
They'll be there in 10 minutes.
Reading a label, maybe trying tolook for your favorite muffin
(17:11):
in a gluten-free version andtaste it and see if you like it
and start lessening the load ofgluten.
I'm not saying everybody has tobe gluten-free.
That is not 100% true.
What I'm saying is for manypeople it is hard to digest.
It's genetically modified, it'ssprayed with a lot of brown
duck, it's a hybrid now and ourbodies look at it as a problem.
(17:35):
We're frank in food.
You might have heard me saythat before.
You know this food that's justnot from nature and our bodies
are smart and our bodies knowwhen you put something in that's
natural and our bodies have toprocess when you put something
in that isn't natural.
That's why Whole30 became a bigcraze and I'm looking for
something wrong with Whole30.
I love it.
I actually just had a clientthat went through it and she
(17:56):
really.
It was a little hard but shedid it.
So it's nothing really out of abox.
It's all your proteins,vegetables, fruits, seeds.
I'm not sure what else is onWhole30.
But she did it.
She lost about eight pounds.
Weight was an issue for her,but her inflammation is just way
better.
She's off of her protumne pumpinhibitor.
Eating stuff not out of a box Ido eat stuff out of a box.
(18:17):
I have gluten-free crackers.
I need a cracker.
I need a cracker.
I need a cracker and somehummus, like we need air.
Speaker 2 (18:25):
I love the organic corn tortilla chips from Whole
Foods.
They're gluten-free corntortilla.
They're really good and youknow what?
The biggest thing I've noticedabout being gluten-free is I'm
not bloated after I eat anymore,which was.
You don't realize that.
You just think, oh, I'm eating,I'm so full.
(18:45):
That's the way I should feel,but it's really not the way you
should feel.
Speaker 1 (18:49):
A little bit of like gas.
Maybe.
If you have some pizza orsomething, that's normal to
notice it when you're eatingpoorly, but as an every meal
type of thing, no, that's notnormal.
Speaker 2 (18:59):
Exactly, I've gone down the rabbit hole, renee,
when I say that in a good way.
On 4th of July I have a dearfriend.
I went to her house.
Her whole family's gluten-free.
She made from scratch agluten-free.
It was like a tart, it was likea blueberry tart.
It was the best thing I've evereaten in my life.
It was so good.
I was like I'm so excited thisis gluten-free.
(19:19):
And then for MacGyver'sbirthday party over the weekend
I ordered cauliflower crustpizza, veggie pizza.
That was delicious and I'm likeyou know what.
I just feel better eatinghealthier.
Speaker 1 (19:32):
Yeah, I don't even.
Your energy is back, yourvertical is gone, your sleep is
better, you're waking up with alittle more energy, you are
getting back online.
Your body is yes, thank you.
Again, I saw it.
I could just see theinflammation.
I saw the road you were headingdown and I just knew I'm like
we got to do this.
And again, you would neverthink celiac disease for you,
because you're not celiacdisease, but do?
(19:53):
Most people have a non-celiacgluten sensitivity?
The ones that are sensitive togluten?
Hell to the?
Yeah, absolutely.
And you can name a symptom andI can relate it back to gluten,
from that young man who washaving that twitching, to
diarrhea, to blood pressuredysregulation, to rashing on the
body.
There's actually somethingcalled dermatitis ediformis that
(20:14):
causes, well, certain glutenrash and itchy and painful.
And so many guys start thinkingin terms of what goes in is
going to have either a reactionfoe or it's going to be friendly
and nourish your body and helpgive you the strength that you
(20:37):
need to live your life.
Next is clear as I can make itand again, I can just list 100
symptoms related to gluten.
And I'm not I'm.
I want you guys to hear me, I'mnot picking on gluten.
I'm not saying it's foreverybody.
I'm saying if you don't feelwell and your blood pressure's
out of control and you havedizziness and constipation and
(20:59):
diarrhea and skin rashing andbloating and crazy, weird
symptoms that you know, you justdon't know what to do, start
looking at what you're eatingand start getting to the store
and getting replacing out withother things.
My favorite for everybodylistening, my favorite gluten
free bread is Canyon Bakehouse.
They make bread right.
(21:20):
They make bread muffins, bagels, hotdog buns, everything.
They make a rye.
They make so right tortillas,the siap de tortillas.
They make a grain free chip.
They make those tortillas.
I love them.
If you're having cereal,there's 10,000 different kinds
of cereal, everything from ricechecks to Cheerios.
I don't really love theCheerios If you can get
(21:42):
something, if everybody'slistening near a whole foods.
If you shop there, like I do,there's any of the organic
gluten free cereals are reallygood.
I think there's a vanilla berrycrunch by Cascadian Farms and
not too sweet, which I like thatone is excellent.
Speaker 2 (21:57):
I've had that one before.
It's very good.
Speaker 1 (22:00):
Isn't it good?
Yeah, a little banana, a littlemilk or almond milk and it's
yeah, it's great.
So again, the invitation toeverybody is to start to be
aware and make a little changeand see how you do and, of
course, if anybody has anyquestions, I'm always available.
You can.
Guys can find me atthetubingwithspercom, you can
(22:21):
text to 847-207-2034 and you cansend me an email to
NHChillitions at sbcglobalnet.
Janine, I'm so proud of you.
Speaker 2 (22:32):
I'm so excited and I'm like anxious.
Are we going to go over theresults over live?
Speaker 1 (22:37):
or we can.
In fact, I'm going to be on theair, I'll be on WCPT, probably
next week, and I'll be goingover some test results with
Patty Vasquez.
So she just we're going tostart working with some of her
inflammation too, and I know shewon't mind me sharing because
I'll be on the air talking aboutit.
But she's came to me with somenot really digested— issues but
(22:59):
a lot of inflammation in herjoints and some energy issues,
and she's a high energy personalready.
But she's having to pushyourself through.
So we just went through ourconsultation.
I've got her all thegluten-free swap outs and she's
awesome.
I love her.
But I'll be going over herresults live.
We can do yours live too, ifyou want, but I don't want to
make you wait two weeks.
(23:20):
So we'll, we can do it and thenwe can do it again.
Yeah.
I want to know, like right now,whether it's on or it's live
Like I just want to know likeI'm like all excited yeah you're
, you're good, you're in goodshape and we'll definitely get
our time together.
But thank you just for beingopen to the help and diving in
Some people.
For some people they there's anemotional component to.
(23:40):
Food is definitely emotionalfor people and I know what you
guys listening to get into aplace for a poor Janine God, it
was scary for her.
Speaker 2 (23:47):
It was terrifying.
It was really terrifying.
I was freaking out.
Speaker 1 (23:50):
And she and truthfully I didn't know that
what I had to offer was going todo anything, but I also knew
that it would be stupid to nottry that.
You have to look at what'saffecting the body, so we try
that first, while she's waitingto hear from the doctors, which
still isn't heard from.
Speaker 2 (24:07):
I actually heard from them for the first time over
the weekend.
It finally called me after Icalled and called four weeks
later.
Yeah, like calling, I finallygot ahold of them.
They want to check my hormones,this, that and the other and
it's listen, it's alwayssomething else.
Take this medication for thisand do this for this, but let's
not address the actual problemand the issue, right?
Speaker 1 (24:32):
Again to their defense.
They're not looking at Buddha'schemistry.
The way pharmacology is,medications are strong, buddha's
too.
Everything has a cellularreaction, Everything and your
emotions are really at the helmof all of it.
Get into that effect.
I'm going to bring on and oneof my episodes, a lady that I
(24:54):
just started following her andshe's just, she's amazing.
She's a trauma release coachand she does hair analysis for
minerals that are depleted fromtrauma, and how the body goes
into really a permanent offswitch or permanent on switch,
and how we just can't getourselves from sympathetic to
parasympathetic and have thebody do that change.
(25:15):
It's really cool and, of course, trauma is at the big helm of
that.
So, yeah, I'd love to have heron.
It's just great, but anyway,yeah.
But thank you, janine, forbeing a willing participant.
I'm thrilled that you are gotyour life back.
You're feeling secure, you'refeeling safe, you're feeling
good, you're excited about yourfood, you've got joy in what
(25:36):
you're eating and it tastes goodReally good Makes me feel good
too.
Speaker 2 (25:40):
Makes me feel healthy .
Speaker 1 (25:41):
There you go.
Speaker 2 (25:42):
That's the best.
Thing.
Speaker 1 (25:44):
Yeah, thank you so much.
Speaker 2 (25:45):
I can't wait to see what the future holds with that.
Speaker 1 (25:48):
We'll keep you posted my pleasure.
Yeah, we will.
Everybody posted Me Follow her.
Yeah, follow me.
Speaker 2 (25:53):
Apple, leave her a five star review.
She's amazing.
Speaker 1 (25:57):
Thank you, janine.
Thanks everybody, take goodcare, be well, See you soon.
Welcome everybody.
Welcome to the Tummy Whispererpodcast.
We are an episode number sixand I think this is going to be
my favorite one so far.
We are going to be talkingabout food, of course, friend or
foe Food feels like in yoursystem, what you notice, how it
can translate into symptoms,problems, disease, dysfunction,
(00:34):
emotional stress, everything thewhole ball of wax.
So I thought this would be agreat topic to talk about,
because so many people I think,janine, a lot of people may have
questions in their head.
You know, when you eatsomething and you're like I
don't know, maybe I shouldn'thave eaten that, you get this
notion that maybe I shouldn'thave eaten that.
(00:55):
Or you think to yourself Idefinitely shouldn't have eaten
that, or I wonder if that's goodfor you.
So I want to dive into what'sgoing in, what's in food today,
how it's labored withpreservatives and MSG and what
those things do to causeproblems in the body that are
just sometimes really hard toget back.
(01:15):
In fact, I was at a restauranton time with Mark I'm
gluten-free and I ordered agluten-free dish that was like a
chicken finger dish, that waslike prepared in a gluten-free
flour with all kinds of spicesand stuff, and they used MSG and
I didn't know that it was inthere and MSG is like flavor
enhancing and salt, right.
Did they use that as asubstitute?
Speaker 2 (01:37):
for gluten.
They're like, oh, we'll takegluten now, but we'll put in MSG
.
There's the kick.
Speaker 1 (01:41):
I'm not sure what they were doing, but when I have
those types of chemicals mybrain goes on fire and literally
it was within about three hours.
I was just at home crying,wishing I was not of this earth
anymore, because it was just sopainful.
So there's just so much shit infood today for flavorings and
(02:06):
additives that it's still hardto get around it.
But once you have the power andthe knowledge, I should say, to
understand what's going in,you're in control of what you're
putting in your pie hole.
So for you guys listening, Iwill just tell you about a week
and a half before Jeaninedecided to start working with me
(02:26):
, I told her I could see someinflammation.
I saw it around her face andher neck and I saw some kind of
dark circles and I just saw theinflammation.
It was showing me in her body.
And I said to my husband I loveJeanine.
I don't know if I should tellher or if you love her, tell her
.
So I did and she said that's it, I'm going to start.
(02:47):
I'm going to start working withyou, and we didn't actually get
started right away because shehad a detour into the ER.
So, jeanine, I want you to takeit from here.
Speaker 2 (02:56):
Sure, my other half, my hubby, had gone on a work
trip into the Florida Keys and Iwas by myself for a couple of
nights and literally I woke upin the middle of the night and
the room was absolutely spinning, and I mean spinning, something
that I had never experiencedbefore.
(03:17):
I fell back on the bed, I triedto get back up again, I fell
back down, and I'm thinking ofall the nights that this worked
to happen.
Of course I'm by myself.
So I thought maybe sometimes,when people get up too quickly,
they can sometimes experiencethat and that might be normal.
So I didn't think anything ofit, but I took note of it.
(03:37):
The very next day, the samething happened and I thought
this is scary.
I'm by myself again.
What do I do?
And enough was enough.
At that point I'm like you knowwhat?
I can't do this.
Something is wrong.
I've been feeling fatigued formonths.
I've been feeling lack ofenergy in the morning and
(03:58):
notoriously I've been a morningperson my whole life.
So for me not to be able tojust get up and go in the
morning was very out ofcharacter for me and I thought I
need to go.
So I went to an ER clinic.
It's the closest thing to afull-fledged ER that they have
here in South Florida.
They have all the maincapabilities as an ER but you
(04:18):
can walk in so you don't have tobe admitted but they can keep
you there if need be.
So I went in.
They said you need blood workand I got my results back and my
white blood cell count was likethrough the roof, which
detected inflammation orinfection.
And then my cholesterol wasthrough the roof.
(04:39):
But I have a genetic issue withcholesterol.
But I knew I had to take adrastic change because something
was definitely wrong.
So I heated to your advice andfrom then, from that day, I mean
, I have not had gluten otherthan maybe a bite or two from a
birthday party here and there inthe last two weeks, but maybe a
(05:02):
bite or two, I would say.
And I feel so much clear likethe less brain fog and all kinds
of things have been happeningsince then.
Speaker 1 (05:11):
Yeah, it's pretty awesome.
So we dialed back the gluten.
We took out histamines, whichcan cause vertigo, dizziness,
just that feeling like you'regoing to pass out.
And yeah, I just.
We haven't even done anythingas far as adding any supplements
in yet.
So to hear you, you look so muchbetter.
(05:31):
To hear you got that.
You've got some life back inyour voice.
A lot of the fear is gone.
And can you imagine if youdidn't look at the diet where
you may be and this is notanything against medical doctors
, you don't really look at foodper se, they're not necessarily
training and a GI doc may lookat gluten, but they're an
(05:56):
allergist, may say, hey, you'vegot this on a scratch test, take
it out.
But understanding what thesymptoms are from this, from
these things, that's what peoplecome to me with, that's what
their body is expressed and youwere expressing them from your
hairline to your toenails.
I'm so glad that we were ableto make such significant change
(06:19):
by changing the diet.
And, jeanine, if you don't mindsharing with the audience how
you felt about gluten, becauseit's funny you were saying, oh,
gluten, and I thought that wasjust full of shit, or like
trying to do it to get skinnieror whatever, but give me, give
us, some feedback on really whatyou started with and how you
feel now about it.
Speaker 2 (06:36):
Yeah, so I was the person that used to make fun of
people.
I'd be like, oh my gosh, whatis this new craze?
This like gluten free, blah,blah, blah.
That's only something thatthese ritzy people do in
California and sweeping thenation.
And now every trendy place inSouth Florida has gluten
intolerance, this and gluten.
And I had heard of peoplebecause I worked in a medical
(07:00):
facility with food and peoplewould have celiac disease,
obviously couldn't have anythinggluten related.
But I didn't think for a minute.
And then I had a doctor I don'tknow years ago, say you know
what you should probably try tolike, maybe stay away from
gluten and I completely ignoredhim.
Oh, you did have a doctor.
(07:21):
Tell you that I did have adoctor who was like more of a
holistic type of internist.
He's super cool.
I completely ignored him.
This was years ago, so I thoughtto myself alright, something's
gotta give, but I would make funof people.
I really thought that this wassomething way out of the norm.
Speaker 1 (07:43):
Yeah, something that some boutique sort of way of
eating.
From what I've seen in my 19years of clinical practice, I've
seen symptoms that are justcrazy.
I had a young gentleman I mighthave mentioned this on an
earlier podcast he came to me hehad been to Mayo Clinic in
Northwestern.
He was having upper bodytwitching and like involuntary
little twitching and shaking andhis neighbor referred him to me
(08:04):
and I thought, oh man, nothingdigestively wrong.
So he was eating a lot ofgluten he was having for
breakfast, lunch and dinner.
So I gave him all the swap outitems.
He went and got them and withinthree weeks he was 85% better.
And this is not an ego thing.
Let's look at why somebody'sbody showing us what it's
(08:25):
showing us.
It's that simple.
What is your body showing?
Is it showing inflammation?
And in what form?
Inflammation can be anythingfrom blood pressure
dysregulation to cholesterol, torashes, to diarrhea, to
constipation, to eczema, tojoint inflammation, to just
everything, feeling just out ofwhack.
(08:48):
Back to how your body expressesinflammation.
For a lot of people and not foreverybody, but for a lot of
people gluten can be at the hellof it.
And when you don't know, youdon't know, and until you get
desperate enough and scaredenough, and I'm sorry that you
had to go through that.
It's OK, I'm going to make somechanges here now.
So I want to invite everybodyto pay attention to your body,
(09:11):
pay attention to what you notice, something as simple as feeling
exhausted in the morningbecause you know you're sleeping
six to eight hours.
And if you're getting eighthours, why would you feel more
tired in the morning than whenyou went to bed?
Because your adrenals are off,your cortisol levels off.
Speaker 2 (09:29):
All from digestion, all from poor digestion 100% and
I wasn't even sleeping all my,because normally I'm a sleeper
eight hours.
I love my sleep, Me too, Iwasn't even getting that.
I was waking up at 4 or 5 inthe morning, wide awake and then
sleep, trying to go back to bedon the couch and then waking up
and then feeling like I couldgo back to sleep.
Speaker 1 (09:51):
And are you sleeping to the night now better.
Speaker 2 (09:54):
I am actually Like it's been a really good couple
of weeks.
I had been getting up earlier.
My internal clock is literallygetting up again around the 6.30
mark, which was my norm for mywhole life.
Right, so I feel physicallybetter.
I have to.
I feel like the element ofexercise needs to be really
(10:15):
incorporated more.
Speaker 1 (10:16):
but other than that, when you have, there is
something that's true calledexercise and tolerance.
When you don't have enoughnutrient on board to give
yourself a get up and go, youdon't really want to exercise.
So I know we've got sometesting.
Actually, I've got your resultsback.
We're going to go through thoseand we'll start adding in some
(10:37):
balancers to digest your foodand give you some more of that
energy so that you have somegood of a bulk.
Speaker 2 (10:41):
I've got my results.
Speaker 1 (10:43):
Renee Got them, I've got them.
Speaker 2 (10:45):
Oh my gosh.
Speaker 1 (10:47):
It's good, it's interesting, it's not bad
looking, but there's definitelysome things out of whack that
once we start adding in somethings to help you with your
digestion, that should reallymake a world of difference even
in your energy signature and howyou're able to muster up enough
energy to want to do a littlebit of walking.
But back to noticing.
I want to get back to noticingin your body what's not right.
(11:10):
We don't feel like we felt likewe were in our 20s.
Nobody does.
But if you're in your 20s andyou're listening to this and you
feel like, shut, pay attention,because you're heading down
that road and this is not athreat.
This is me telling you hey, payattention, because if you don't
pay attention, your body'sgoing to pay attention for you
(11:32):
and it's going to give yousomething that it's going to be
harder to deal with when you canjust get off your ass, make a
little bit of dietary change youneed.
How easy was it to change adiet?
And we did a lot.
How easy was it?
Speaker 2 (11:42):
Really, it was a lot easier to be honest with you a
lot easier than I thought, andthere's so many great
gluten-free options that youwould suggest to me.
Those blueberry muffins are myfavorite thing in the world, by
the way, like I love them,gluten-free.
Target brand love them.
There's so many the kind bars.
I don't know how great they arefor you, but they are
gluten-free.
Speaker 1 (12:03):
OK, it's fine for transitioning.
Fine for transitioning and thefact that you're feeling better
and you're.
What's the dizziness?
Is that almost gone?
Speaker 2 (12:12):
I haven't had it at all oh it's 100% gone.
I haven't had it yeah.
Speaker 1 (12:16):
How loud I'm going to do a victory lap.
Speaker 2 (12:18):
I know so the actual the urgent care called me and
they said are you taking thewhatever medicine that they gave
me for vertigo?
And granted, every one of myfamily does have vertigo, so it
could be, it could be a thing.
But they kept asking me if Iwere taking the medication and I
said why would I take somethingthat I don't need?
And they got mad at me and I'mlike until I find out what's
(12:41):
going on, I'm not going to maskthe problem with something else,
so it could be related.
It could be something anything.
Speaker 1 (12:49):
My sense is that you've taken out some foods that
could cause this, theneurotransmitter shit storm in
your body right and cause thatdesolation, and you've been fine
.
So in my opinion, myprofessional opinion, I say food
is it.
And if your family has issueswith vertical non-traumatic
vertical the first place theyneed to look at is what they're
(13:10):
eating and how they're digestingtheir fat.
So non-traumatic vertical canalso be a deficiency in an
enzyme called lipase and youhave that.
So when I get the urine to,when I go over your results with
you, we're going to plug inwith a digestive enzyme that has
enough lipase in it so that youcan break down your food
properly and keep this vertical.
Speaker 2 (13:30):
I'm so excited and nervous and scared at the same
time.
Speaker 1 (13:33):
Don't be.
Your tests look good.
The thing with the urine testis that think of an orchestra.
If you have one little violinthat's out of tune, what is it
going to sound?
Speaker 2 (13:42):
like.
Speaker 1 (13:43):
Ah, same thing with the urine test.
There's one little thing that'sout of balance.
You only had a couple, but it'san option to disrupt the full,
beautiful balance of your body.
So my job is to help people beempowered to restore their
health, restore their digestion,so their body can be strong and
thrive and not have to bescared by these symptoms.
(14:05):
Because symptoms are scary,especially.
My God, you're by yourself,your hubby's gone, you've got
the dogs and then you'rethinking of them tied up in the
yarn.
Who's gonna have a poor dog?
Who's gonna be by themselves?
Think about that.
Mark's gone for a week rightnow and I'm like what if?
And hopefully nothing, if it'sworth it to just really make
some effort so that you can havesome long-term health.
(14:25):
So I want to touch on too.
When we went through your diet,I was going through Janine's
diet with her and we did that inour consultation just to see
what she was eating, so I canhelp her make those exchanges.
Some stuff she got from Amazon,some Target, a few things from
Whole Foods there's plenty ofplaces to shop from, to get
everything from and one of thedishes she was eating that she
liked was like a chicken andrice dish she would have a
(14:47):
couple times a week with thisflavor packet.
So I asked her politely to readme the ingredients, the flavor
packet, and as she was readingthe ingredients I was like eeks
because there was all kinds ofcrap in there and MSG, and I
said the MSG really should comeout and it's in so much stuff.
So like soy sauce has MSG in itand toxic levels of gluten.
(15:09):
If you look at a bottle of KikoMin, I hope they don't come
back for you.
But if you look at a bottle ofKiko Min, the second ingredient
is wheat textured gluten, whichis I'm not telling you to not be
like the soy sauce.
Is that gonna coats your eggrolls but it boots your food?
Speaker 2 (15:25):
That's insane.
Speaker 1 (15:26):
Gluten is a thickener .
There's plenty of goodthickeners out there.
There's arrowroot andcornstarch and all kinds of
thickeners out there that aregluten free.
That helps the body to notrealize that the incoming load
is an absolute problem.
When you're sending food down,the immune system should be
going oh what's that?
Your body should be starting todigest it.
Your immune system should beworking to do what it's supposed
(15:49):
to be doing for the big badstuff, not going and attacking
your food.
Speaker 2 (15:54):
Unbelievable that's.
This whole process has justbeen eye-opening for me, and I
didn't realize that MSG wasconveniently tucked away in so
many foods.
Speaker 1 (16:04):
I wanna invite everybody listening in your
toogeny and you've been great atit.
You're like a plus girl.
Start looking at the labels ofstuff that you're buying.
Some clients are like I don'tknow what's in this.
I actually have to look atpretty much everything that goes
into my mouth because I havehelped challenges that if I'm
not cleaning careful, Isometimes could move in the
wrong direction, which feelsscary, right, so we don't want
(16:26):
that.
But start looking at whatyou're eating.
People say I don't want to buythis, I don't want to change
this, you don't want to.
You're again.
As far as I know, we get onetime on this earth, I think.
I don't know.
I don't know if something likethat.
Yeah, I may be back from anotherlife.
I feel like I am a couple times, but my advice and my wish for
(16:48):
everybody listening is to reallytry to just take care of
yourself.
If you do one small thing, onelittle baby step and try to make
it a habit.
Whether it's taking a minute totake a breath after a meal
sitting, the dishes will stillbe there.
They're still going to be therein a minute.
They'll be there in 10 minutes.
Reading a label, maybe trying tolook for your favorite muffin
(17:11):
in a gluten-free version andtaste it and see if you like it
and start lessening the load ofgluten.
I'm not saying everybody has tobe gluten-free.
That is not 100% true.
What I'm saying is for manypeople it is hard to digest.
It's genetically modified, it'ssprayed with a lot of brown
duck, it's a hybrid now and ourbodies look at it as a problem.
(17:35):
We're frank in food.
You might have heard me saythat before.
You know this food that's justnot from nature and our bodies
are smart and our bodies knowwhen you put something in that's
natural and our bodies have toprocess when you put something
in that isn't natural.
That's why Whole30 became a bigcraze and I'm looking for
something wrong with Whole30.
I love it.
I actually just had a clientthat went through it and she
(17:56):
really.
It was a little hard but shedid it.
So it's nothing really out of abox.
It's all your proteins,vegetables, fruits, seeds.
I'm not sure what else is onWhole30.
But she did it.
She lost about eight pounds.
Weight was an issue for her,but her inflammation is just way
better.
She's off of her protumne pumpinhibitor.
Eating stuff not out of a box Ido eat stuff out of a box.
(18:17):
I have gluten-free crackers.
I need a cracker.
I need a cracker.
I need a cracker and somehummus, like we need air.
Speaker 2 (18:25):
I love the organic corn tortilla chips from Whole
Foods.
They're gluten-free corntortilla.
They're really good and youknow what?
The biggest thing I've noticedabout being gluten-free is I'm
not bloated after I eat anymore,which was.
You don't realize that.
You just think, oh, I'm eating,I'm so full.
(18:45):
That's the way I should feel,but it's really not the way you
should feel.
Speaker 1 (18:49):
A little bit of like gas.
Maybe.
If you have some pizza orsomething, that's normal to
notice it when you're eatingpoorly, but as an every meal
type of thing, no, that's notnormal.
Speaker 2 (18:59):
Exactly, I've gone down the rabbit hole, renee,
when I say that in a good way.
On 4th of July I have a dearfriend.
I went to her house.
Her whole family's gluten-free.
She made from scratch agluten-free.
It was like a tart, it was likea blueberry tart.
It was the best thing I've evereaten in my life.
It was so good.
I was like I'm so excited thisis gluten-free.
(19:19):
And then for MacGyver'sbirthday party over the weekend
I ordered cauliflower crustpizza, veggie pizza.
That was delicious and I'm likeyou know what.
I just feel better eatinghealthier.
Speaker 1 (19:32):
Yeah, I don't even.
Your energy is back, yourvertical is gone, your sleep is
better, you're waking up with alittle more energy, you are
getting back online.
Your body is yes, thank you.
Again, I saw it.
I could just see theinflammation.
I saw the road you were headingdown and I just knew I'm like
we got to do this.
And again, you would neverthink celiac disease for you,
because you're not celiacdisease, but do?
(19:53):
Most people have a non-celiacgluten sensitivity?
The ones that are sensitive togluten?
Hell to the?
Yeah, absolutely.
And you can name a symptom andI can relate it back to gluten,
from that young man who washaving that twitching, to
diarrhea, to blood pressuredysregulation, to rashing on the
body.
There's actually somethingcalled dermatitis ediformis that
(20:14):
causes, well, certain glutenrash and itchy and painful.
And so many guys start thinkingin terms of what goes in is
going to have either a reactionfoe or it's going to be friendly
and nourish your body and helpgive you the strength that you
(20:37):
need to live your life.
Next is clear as I can make itand again, I can just list 100
symptoms related to gluten.
And I'm not I'm.
I want you guys to hear me, I'mnot picking on gluten.
I'm not saying it's foreverybody.
I'm saying if you don't feelwell and your blood pressure's
out of control and you havedizziness and constipation and
(20:59):
diarrhea and skin rashing andbloating and crazy, weird
symptoms that you know, you justdon't know what to do, start
looking at what you're eatingand start getting to the store
and getting replacing out withother things.
My favorite for everybodylistening, my favorite gluten
free bread is Canyon Bakehouse.
They make bread right.
(21:20):
They make bread muffins, bagels, hotdog buns, everything.
They make a rye.
They make so right tortillas,the siap de tortillas.
They make a grain free chip.
They make those tortillas.
I love them.
If you're having cereal,there's 10,000 different kinds
of cereal, everything from ricechecks to Cheerios.
I don't really love theCheerios If you can get
(21:42):
something, if everybody'slistening near a whole foods.
If you shop there, like I do,there's any of the organic
gluten free cereals are reallygood.
I think there's a vanilla berrycrunch by Cascadian Farms and
not too sweet, which I like thatone is excellent.
Speaker 2 (21:57):
I've had that one before.
It's very good.
Speaker 1 (22:00):
Isn't it good?
Yeah, a little banana, a littlemilk or almond milk and it's
yeah, it's great.
So again, the invitation toeverybody is to start to be
aware and make a little changeand see how you do and, of
course, if anybody has anyquestions, I'm always available.
You can.
Guys can find me atthetubingwithspercom, you can
(22:21):
text to 847-207-2034 and you cansend me an email to
NHChillitions at sbcglobalnet.
Janine, I'm so proud of you.
Speaker 2 (22:32):
I'm so excited and I'm like anxious.
Are we going to go over theresults over live?
Speaker 1 (22:37):
or we can.
In fact, I'm going to be on theair, I'll be on WCPT, probably
next week, and I'll be goingover some test results with
Patty Vasquez.
So she just we're going tostart working with some of her
inflammation too, and I know shewon't mind me sharing because
I'll be on the air talking aboutit.
But she's came to me with somenot really digested— issues but
(22:59):
a lot of inflammation in herjoints and some energy issues,
and she's a high energy personalready.
But she's having to pushyourself through.
So we just went through ourconsultation.
I've got her all thegluten-free swap outs and she's
awesome.
I love her.
But I'll be going over herresults live.
We can do yours live too, ifyou want, but I don't want to
make you wait two weeks.
(23:20):
So we'll, we can do it and thenwe can do it again.
Yeah.
I want to know, like right now,whether it's on or it's live
Like I just want to know likeI'm like all excited yeah you're
, you're good, you're in goodshape and we'll definitely get
our time together.
But thank you just for beingopen to the help and diving in
Some people.
For some people they there's anemotional component to.
(23:40):
Food is definitely emotionalfor people and I know what you
guys listening to get into aplace for a poor Janine God, it
was scary for her.
Speaker 2 (23:47):
It was terrifying.
It was really terrifying.
I was freaking out.
Speaker 1 (23:50):
And she and truthfully I didn't know that
what I had to offer was going todo anything, but I also knew
that it would be stupid to nottry that.
You have to look at what'saffecting the body, so we try
that first, while she's waitingto hear from the doctors, which
still isn't heard from.
Speaker 2 (24:07):
I actually heard from them for the first time over
the weekend.
It finally called me after Icalled and called four weeks
later.
Yeah, like calling, I finallygot ahold of them.
They want to check my hormones,this, that and the other and
it's listen, it's alwayssomething else.
Take this medication for thisand do this for this, but let's
not address the actual problemand the issue, right?
Speaker 1 (24:32):
Again to their defense.
They're not looking at Buddha'schemistry.
The way pharmacology is,medications are strong, buddha's
too.
Everything has a cellularreaction, Everything and your
emotions are really at the helmof all of it.
Get into that effect.
I'm going to bring on and oneof my episodes, a lady that I
(24:54):
just started following her andshe's just, she's amazing.
She's a trauma release coachand she does hair analysis for
minerals that are depleted fromtrauma, and how the body goes
into really a permanent offswitch or permanent on switch,
and how we just can't getourselves from sympathetic to
parasympathetic and have thebody do that change.
(25:15):
It's really cool and, of course, trauma is at the big helm of
that.
So, yeah, I'd love to have heron.
It's just great, but anyway,yeah.
But thank you, janine, forbeing a willing participant.
I'm thrilled that you are gotyour life back.
You're feeling secure, you'refeeling safe, you're feeling
good, you're excited about yourfood, you've got joy in what
(25:36):
you're eating and it tastes goodReally good Makes me feel good
too.
Speaker 2 (25:40):
Makes me feel healthy .
Speaker 1 (25:41):
There you go.
Speaker 2 (25:42):
That's the best.
Thing.
Speaker 1 (25:44):
Yeah, thank you so much.
Speaker 2 (25:45):
I can't wait to see what the future holds with that.
Speaker 1 (25:48):
We'll keep you posted my pleasure.
Yeah, we will.
Everybody posted Me Follow her.
Yeah, follow me.
Speaker 2 (25:53):
Apple, leave her a five star review.
She's amazing.
Speaker 1 (25:57):
Thank you, janine.
Thanks everybody, take goodcare, be well, See you soon.
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
Ridiculous History
History is beautiful, brutal and, often, ridiculous. Join Ben Bowlin and Noel Brown as they dive into some of the weirdest stories from across the span of human civilization in Ridiculous History, a podcast by iHeartRadio.