December 6, 2024 • 42 mins
Jennifer is a Holistic Nutritionist based in Coquitlam BC specializing in gut health. She believes that food can be nutritious, delicious and fun! With her knowledge and passion, she empowers clients who are feeling less than their best to regain focus, clarity, and energy.
When not working with one-on-one clients, you’ll find Jennifer giving talks at corporate events, hosting online and in-person workshops, and tending to her garden.
Take her free Gut Health Quiz (https://landing.mailerlite.com/webforms/landing/w0x4g1) now to see where you land on the gut health scale!
Become a supporter of this podcast: https://www.spreaker.com/podcast/inspiring-stories--2917948/support.
When not working with one-on-one clients, you’ll find Jennifer giving talks at corporate events, hosting online and in-person workshops, and tending to her garden.
Take her free Gut Health Quiz (https://landing.mailerlite.com/webforms/landing/w0x4g1) now to see where you land on the gut health scale!
Become a supporter of this podcast: https://www.spreaker.com/podcast/inspiring-stories--2917948/support.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:04):
Thank you for listening to the picture of the radiant.
Speaker 2 (00:26):
Rat.
Speaker 3 (00:28):
You readything to me? Oh well, well say, oh well,
(00:57):
not a.
Speaker 2 (00:58):
Bad stop alone. I just need salihashion along. Is it.
Speaker 1 (01:32):
An welcome back everybody? In today's world, we have food fads,
we have food fetishes, we have fast delivery, we have
ways of getting food electronically so that we never even
have to set foot in the kitchen. But a lot
(01:55):
of it is leading to unhealthy lifestyles and ways of
creating food addictions and unhealthy ways of eating. I would
like to introduce to you today Jennifer Who is a
holistic nutritionist. She's based in Coquitlam, BC. She specializes in
(02:17):
gut health. She believes that food can be nutritious, delicious,
and fun. With her knowledge and passion, she empowers clients
who are feeling less than their best to regain focused,
clarity and energy. When not only working with one oh
(02:41):
one clients, you'll find Jennifer giving talks at corporate events,
hosting online and in personal workshops, and tending to her garden.
Trust me, her garden is pretty cool and I plan
(03:03):
on learning lots from her as I tried to myself
to have my own little vegetable patch with berries, and
not only not only for my own health, but also
for the health of the little insects and creatures that
(03:26):
are around us that are struggling also to survive. But
we'll get We'll save the the the insect health to
another show. But let's bring Jennifer on the show and
learn how we can eat healthier, be healthier and have
(03:47):
a better gut.
Speaker 2 (04:01):
Something we can.
Speaker 1 (04:21):
Welcome to the show, Jennifer, and you have some really
cool at least I think the cool beliefs around food.
Maybe it's because they kind of match some of my
beliefs around food, like the energy and all that kind
of stuff. Why don't we start there? And because I
think that maybe we can change some food habits if
(04:42):
people learn to believe in food differently.
Speaker 4 (04:47):
That's a good place to start. But first, may I
say it has been a pleasure of meeting you, Michael,
and to be here on your podcast. Thank you, Thank
you for having me.
Speaker 1 (04:58):
Thank you.
Speaker 4 (05:01):
Beliefs on food, I'm going to say that is a massive,
huge question, but one that I'm happy to answer in
that I believe that food is fuel, it's our energy,
and foremost I believe it needs to be fun. Food
is something that we all do every day, so one
(05:23):
thing that we all have in common. We all need
to eat, and what we choose to fuel our bodies
with is what can be called the difference. Was that
for a good overview of my.
Speaker 1 (05:36):
Beliefs, Yeah, I mean it is about what we put
as fuel into into our bodies, because it not everything
looks Everything may look nice and pretty, but nutritionally it's
(05:57):
not always the same, is.
Speaker 4 (05:58):
It at all? The quality of food varies drastically, and
I think in a large part we have our modern
day food manufacturing to think for that, all our additives,
artificial colors and sweeteners and food labels that are very misleading,
(06:19):
and it's I think for the most part, it's about
getting back to the roots of food, getting back to
our soil and good soil quality, how your food is growing,
who is growing in your food, And quite often I
suggest to my clients to shop at your farmer's market,
(06:40):
be friendly, chat with your growers, learn their growing habits,
and quite often you're going to find that they have
organic growing practices, but they're not certified organic, and so
you get the cost savings in that as well. So
just a little friendly conversation. You can learn a lot
(07:01):
from your growers.
Speaker 1 (07:02):
Yeah, yeah, because there's a lot into growing food and
from soil to sprays that they that they may use
or don't use.
Speaker 4 (07:18):
And fertilizers and glycosate and yes, absolutely.
Speaker 5 (07:22):
Yes, yeah, but that's a whole other conversation.
Speaker 1 (07:26):
Yeah, I was going to say, we're going to lead
the glycos fade out of the conversation for the dying being.
That's it. That's that's another protest into itself.
Speaker 4 (07:41):
Absolutely, but it sparks awareness. We do need to be
aware how our food is gruin and what we're actually
putting into our bodies. And so that is my base
belief about food. That choose the best quality that you
possibly can and enjoy your food. Food is meant to
(08:02):
be with people that we enjoy it aids our digestion.
We smile, we laugh, we digest. When we're an immigrant,
crowded people.
Speaker 1 (08:16):
Well, the bitter digestion is the happier we can be, right, absolutely.
Speaker 4 (08:26):
Yes, you know, we're all about taking our supplements and
our probiotics and we forget about eating real food. The
problem is that if we are not digesting that food properly,
or even the supplements for that matter, and absorbing their nutrients.
(08:46):
It's all for not so. I think it's very important
to make sure that your digestion is working optimally. And
that's not as difficult as it sounds.
Speaker 1 (08:58):
But it's important. I think. In a previous conversation before
we actually went on air, we talked about the importance
of our gut health versus our immune system. Did we
a little bit?
Speaker 4 (09:19):
Yes, we did. We touched on that our gut health
is vital to our immune system. Eighty percent of your
immune system. Some in the wellness world say even higher
than eighty percent is in your gut. Yeah, And a
lot of people don't understand how important our gut is.
(09:42):
We now know that we have a gut microbiome, but
what to do with it or how to feed it
is sort of it's overwhelming, and most people find, oh,
I take a probiotic, I eat yogurt, I'm looking after
my gut. And I just want to say that although
(10:04):
our gut is incredibly complex, it doesn't need to be
complicated in what we do to feed it and to
nourish our own bodies and then result live the best
life possible.
Speaker 1 (10:19):
Yeah, for those of you who are actually listening to
this program as opposed to if you happen to catch
the video version. One of the ways that I can
tell that Jennifer is optimizing her health is one she
(10:42):
has a wonderful glow to her skin and it isn't
due to large heaping helps of makeup. You have a
beautiful complexion. On a serious note, yeah, thank you very much.
Speaker 4 (10:57):
Thank you. Good genetics too, But.
Speaker 1 (11:03):
A lot of that, uh, because I do have several
skin conditions, and I know that you know that when
my gut health is off, the skin conditions peak out.
Speaker 4 (11:15):
Absolutely, Yes, you know we don't realize that skin issues, headaches,
joint pain, a whole mirrored symptoms all start with your
gut and by balancing our microbes in there, we can
make a big difference in how we look and feel.
Speaker 1 (11:38):
Yeah. So getting back to the supplements, including the probiotic
pills that are out there, if not, if not used
under the rate guides and directions, they can do more
harm to our microbiome than good, can't they.
Speaker 4 (12:01):
Well, again, that's another huge topic. I think supplements should
be taken wisely. They're not something to be taken willing nilly.
Oh my friend Joanes said, Oh, this worked for her,
and so you start taking it, And another friend said, oh, yeah,
(12:21):
you should try this supplement. That is not a reason
to start taking a supplement. I would strongly suggest chatting
with a wellness professional seeing what your body actually needs
and what would best suit you. When you start working
with particular strains for your gut microbiome, Yes, you can
(12:42):
definitely throw off the balance of your unique microbiome. And
it's not Let me just backtrack a little bit. Our
microbiomes are completely unique to ourselves. Mine is very much
unlike your They change with the seasons, with they change
(13:06):
with the foods that we're eating. They change under stress.
The good news is that your microbiome can change for
the better. Science is telling us within twenty four hours
now starts making a change. You upgrade the foods that
you're eating. It's almost like the saying you build it,
(13:28):
they will come. If you start feeding the right microbiome,
the right species and strains in your microbiome, they flourish,
they will multiply, and that's where your true health comes from. Yeah,
it's a wide diverse microbiome.
Speaker 1 (13:47):
Yeah, just just popped in my head and I'm going
to go with it. Gas are flactuous, right when we
burp or release gas out the other way, we're kind
of a closer to between. We're closer to a G
(14:08):
show as opposed to a PG show. So that's not
necessarily a bad thing. That's something that that our body
needs to needs to do, and it could be that
our digestion is on track.
Speaker 4 (14:28):
Ah, interesting point. So let me say from mouth to
or plate to toilet, or from mouth to the other
end is one long enclosed tube, right, So yeah, if
air is coming in as you're tubing and swallowing, it's
(14:50):
got to come out somewhere else. But gas can also
be produced by poor digestion foods that that are not
serving your body well in your small intestine, in your
large colon. If we're eating foods, for instance, legumes or
a classic the beans, and they produce gas, so people
(15:16):
stop eating the beans, when in fact, what it is
telling us in part that we don't have the strains
of bacteria in our microbiome necessary to digest those fibers,
so it produces gas. But if we start very slowly
eating those fibers again, we build the bacteria that needs
(15:41):
to be there to digest properly without all the gas.
So yes, gas can be normal. It can also be
a symptom of many things that answered without an answer.
Speaker 1 (15:56):
It's actually that's a pretty good answer because people need
to investigate, they don't need to just stop at the
Google search.
Speaker 4 (16:06):
Yes, exactly, yes. And I think that we do more
harm than good by illuminating whole food groups from our diet,
because that's our body needs those foods, and more specifically,
it needs those fibers firm gut microbiome to digest. So
we just say we have these one hundred trillion bacteria
(16:30):
cells living in and on our bodies and in our
large colon is our gut microbiome. What is known as
our microbiome, and it's also being called the invisible organ.
So a healthy microbiome is said to be between three
and five pounds of bacteria, viruses, fungi, all of it combined,
(16:55):
and that is the seat of your health. But that
BacT all of that bacteria, it needs to eat. It
needs to be fed, and what does it eat. Greens, fibers,
plant based foods is what a healthy biome feeds on.
(17:17):
So if we start eating a lot of packaged and
processed foods where all these fibers have been taken out
and they added artificial flavors and coloring and made it
very appealing. It's appealing to our palate, but not to
our gut. So it's through that process, I mean, add
(17:37):
in antibiotics and formula fed babies, and you've got a
whole reason for the declining health in our society today.
But it can be changed. It can be turned around
quite easily.
Speaker 1 (17:54):
Well, they genetically we're designed to house those bacterias. So
if the design is there, like you said, if it's
already built, all we have to do is fortify it,
and they show up right.
Speaker 4 (18:12):
Yes, especially without getting too technical. We are born with
or we obtain what is known as our residential bacteria
in the first two years of life or therees, and
that bacteria will stay with us. They're saying that it
never dies. It can be greatly diminished, but it's always there.
(18:36):
And so if you start change your diet and start
feeding it what it needs, it's that residential bacteria that
can then flourish and become what it is meant to be.
If we do not develop all that we need within
those first two years of life, we can put in
(18:57):
what's known as transient bacteria, and that can easily be
done with yogurts, with sour crowt you know, our naturally
fermented foods. Kombucha is a big rage right now. And
it's like if you have this flourishing city down there
(19:18):
and you throw in you bring in the tourists and
they spend their money, they create a great economy, and
then they leave. So tourists. We have to keep the
tourists coming through to keep it flourishing because we don't
have the residential bacterias. How's that for an analogy?
Speaker 1 (19:40):
I like that was I never heard it quite put
that way, but yeah, that's quite the visual though.
Speaker 4 (19:47):
Yeah, so keep those tourists coming.
Speaker 5 (19:50):
Yeah, yeah, so, and tourists can be probiotic supplements as well,
but again, be careful with your supplements and do speak
to a wellness professional on what type is best for you.
Speaker 1 (20:05):
Yeah. So, as a food coach, how do you actually
work as a nutritionist because you coin yourself as the
holistic Nutritionists.
Speaker 4 (20:17):
Yes, well, actually my designation is the registered Holistic Nutritionist.
How do I work with clients? I do a lot
of group programs. I actually teach fermenting workshops, so that
souerkraut and kombucha that we just mentioned. I can teach
(20:38):
I hands on workshops on how to make your own,
which is great because then you know exactly what is
in your products. And then I work one on one
with clients, starting with where they're at right now, not
where ideally we should be, but to build it, take
it one small step. For she always say one bite
(21:01):
at a time to get to where they would like
theirs to be. Again, you know, it is complex, but
my job is to bring down this huge amount of information,
the science journals, the celebrity gurus with the best new
diet out there, and distill it down into everyday habits
(21:26):
that we can take with us, start implementing right away
and see improvements in our health, our energy levels and
who doesn't want more energy?
Speaker 1 (21:37):
Yeah?
Speaker 4 (21:39):
Energy is the best currency going.
Speaker 1 (21:44):
Yeah, I said energy is the best currency. I like
that one. So you have a number of workshops and
things like that where you teach people to permit No,
that would be a really cool thing because I love yeast.
(22:05):
Actually it's uh, each cravings it can be one of
my downfalls. I was like, ooh, I probably eat way
too much bread.
Speaker 4 (22:18):
Yeah, you know, one thing we can do to take
that up to the next level is switch to a
true sour dough bread, so which is fermented. It helps
to break down all the shall we call them anti
nutrients of the wheat. It actually has been proven to
break down the pesticides in our wheat as well. It
(22:39):
makes bread far more digestible. So any of you that
are having you think maybe gluten is an issue for you,
just switch to a sour dough bread and see if
that feels a bit better.
Speaker 1 (22:52):
It's funny you should say that because that's mostly what
I eat is sour dough bread. Because you because you
can when I eat, I start with my nose. Good
for you, And you can actually smell the yeast in
the sour dough as opposed to whitebread. De youre like,
(23:12):
I don't smell much.
Speaker 4 (23:14):
Yes, that's true. So the natural fermentation process of sour
dough creates all sorts of health benefits for us. And
the reason I said good for you when you start
to eat with or digest with your nose, I mentioned
digestion and optimizing your digestion. That's a huge part of it.
(23:36):
It is having a mouth watering moment, and sometimes it's
the aroma of good meal cooking. As you come home,
maybe crop pod is brewing and you can feel your
mouth start to water. That is the beginning of digestion.
It's not when the food hits your stomach. You've created
(24:01):
the digestion process. You've started it with the smell food,
the most watering moment, and then chewing your food very
well is another big part of it, and that would
also help to eliminate the gas you mentioned earlier.
Speaker 1 (24:17):
There you go. Did notice that out of we make
a lagoon chili, it's meatless. It's all all lagoons, and
some of the smaller ones it's like they're harder to
chew up.
Speaker 4 (24:35):
Oh, tell me about this, lu jelly.
Speaker 1 (24:41):
It's most people make chili with with hamburger, so we
start with, oh chili.
Speaker 4 (24:47):
I'm sorry, I thought you said jelly.
Speaker 6 (24:49):
Okay, chili uh uh, And it's all it's all beans
and as a to.
Speaker 1 (25:02):
Having meat in it, right, good for you.
Speaker 4 (25:07):
Yeah, there's actually a really a couple of those good
chili recipes on my website if anybody is interested. Yeah, yeah,
I'm not. Let me just say so that I'm not
an advocate for any one type of diet. I'm not
promoting vegan, paleo or low flog map. I'm I believe
(25:31):
in food.
Speaker 1 (25:33):
Okay. So my opinion is like they got the paleo
vegan steak diet, all these different things they show up, Yeah,
they show up on our Instagram feed, and but they're fats,
(25:57):
isn't the I mean, I'm going going to go back
to my own childhood. I always taught to eat with
the seasons. It's like you eat like your your potatoes
and roots in the fall, uh and and the whatever
whatever made it through into the winter with the canning
(26:18):
is is what you what you got to eat during
winter and back to spring you were you get the fruits,
the berries and leading into.
Speaker 4 (26:31):
As well regulars spinach.
Speaker 1 (26:38):
And then in the summertime we ate a lot of
of of salads. And I'm not just talking about the
goofy iceberg. I mean we're talking like like real greens
salad and with loaded with radishes and all kinds of
I'm like getting my own appetite work. They're talking about this.
Speaker 4 (27:01):
There be a most watering moment.
Speaker 1 (27:04):
Yeah, and it's people are like, oh, well, why can't
it have why can't Why can't it have watermelon in
the middle of winter? Well, because the watermelons probably wasn't
How did they get it to be grown in on
your shelf in the middle of winter. It's a summer thing.
Speaker 4 (27:29):
I am going to say, you can have watermelon in
the winter, because it shipped thousands of miles probably from Mexico.
But it's I'm going to suggest another way, and it's
the way you were raised. It's eating with the seasons,
and it's a concept that has left our modern society.
(27:52):
Shall we say, you know, you can have green smoothies
all through winter if you choose, But it's not the
best for your body. It's not what your body is
actually craving. Yeah, we don't grow those beautiful greens oh
winter long unless they're in a greenhouse, in artificial lights
(28:15):
and chemical fertilizers, hydroponically growing. So I suggest trying or
thinking next time you go to the grocery store, what
is actually in season right now? What is growing? And
if you're not sure about that, go to the farmer's
market and you will see what is coming out of
(28:35):
the gardens right now. So most communities have at least
one farmer's market, usually on a Sunday. Go and enjoy
see how our food is really growing and how fresh
out of the dirt the day before, at most two
days before. Yeah, far cry from being shipped thousands of
(28:57):
miles to making it to your grocery store. Do you
know the bananas. I'm going to tell you a story.
Several years ago I had the I was lucky enough
to be down in Trinidad actually, and we were eating
bananas ripe off the trees. We're eating coconuts, ripe off
(29:17):
the trees. And honestly, I had never tasted a banana
like that. I didn't know what banana was. Sweet and juicy,
and it's very different from the bananas we see on
our shelves. And even to this day, I have them
hard pressed to eat a banana from our grocery stores. Now,
(29:38):
when you know what it really tastes like as Mother
Nature designed it to be, that's all we want.
Speaker 1 (29:44):
Yeah, there's a Hispanic dessert with fried bananas, right, Yes,
here's an interesting test for bananas. If you can fry
the banana and then out turned the mush by the
time you get it back out of out of out
(30:05):
of the pan, right, you found a real banana right
here in Canada. The dish doesn't work very well.
Speaker 4 (30:16):
The bananas are actually gassed in the transport trucks to
stop them from going bad.
Speaker 1 (30:24):
So yeah, but we'll say we'll save that for another conversation.
Speaker 4 (30:34):
I'm not an activist, but I am truly. I just
believe that we can upgrade our nutrition. We have the choices,
we just need to learn more about our food and
make better choices.
Speaker 1 (30:50):
Yes, And and it's on that. It's like, we can
turn this into more than one interview with with how
how food actually gets to our table, which would be
a really cool conversation, but let's focus on how if
(31:11):
we're if we're eating food that is grown locally, grown
with local soil, it actually helps our microbiome to actually grow. Also,
because like you said, there's a base from when we're born.
Because my base starts on the Atlantic coast, and we
(31:33):
both now live on the Pacific coast, so that basi
is still the Atlantic coast. And this is where our
microbiomes may have some similarities, is because of the soil
conditions that are here right right.
Speaker 4 (31:52):
Yes, And so people that are migrated or immigrated across
the country, we definitely have. I see a lot of
clients that are struggling, even from Brazil and from Mexico
that have come to our climate. They struggle with our
food systems. The dairy and the wheat is very different
(32:14):
than Europe, even Brazil Mexico. So we need to eat
where we are, but we also need to transition that.
So yes, maybe taking sewercote, combucha, any of those naturally
fermented foods and helping to provide the tourists will help transition.
(32:40):
But the soil where we live definitely plays a huge
role in our microbiome. It has that bacteria that we
need for changing climates, changing seasons.
Speaker 1 (32:56):
Yeah. Yeah, so, and you teach a lot of this
in your workshops and everything, right, I do.
Speaker 4 (33:03):
I do in my one on one programs as well.
This year launched a Highbridge program, which turned out to
be very successful because there's a lot of information, but
I can't be giving that one on one, So I
put it all into a program and as the we
(33:25):
have one in person interview to kick off, and then
the information is dripped out. They've got tasks and grocery lists, recipes,
all sorts of tips to transition their diet without making
it overwhelming, and then we'll have one on one meetings
(33:48):
again and as they move along things change. It's a
fabulous way to do it. Technology is amazing.
Speaker 1 (33:57):
Technology is amazing. It is amazing.
Speaker 4 (34:01):
Yeah, and it makes it more affordable for people than
rather than paying for the one on one cost.
Speaker 1 (34:07):
Yeah. So what are some of the best results that
people start to get after going to some of your
workshops and getting some of your programs.
Speaker 4 (34:22):
I think the most of the testimonials that I received
and working with clients and seeing the results myself. They
have more energy, there's a twinkle in their eye that
wasn't there before, their enthusiasm is increased, spontaneity. I think
those are all some of the best parts of being
(34:45):
human and feeling good. When we feel good, those pieces
really they drive us forward in our lives. When we're
not with energy or spontaneity, we're just making through the day.
We're dragging our butthole after work each day. Life's not
(35:07):
a lot of fun. So if we can start that
upward spiral, get it going. One of the first things energy. Okay,
then it's mostly skin issues. People say all of a sudden,
their complexion feels better, Exema is better, and psoriasis, which
(35:27):
the way, is an autoimmune disease and is very much
fueled by the food that you eat. So by removing
the most common culprits, if that is part of your issue,
within the first two weeks that people who are going
to dive in and do the work, there's a big change.
(35:50):
You see and feel a big change in two weeks,
and it does slow down, it evens off after that,
but it continues to get better and better.
Speaker 1 (36:00):
Yeah.
Speaker 4 (36:01):
So energy skin sleep that's another big one. Sleep is
an issue, too bad. We need sleep. We need our
sleep is that rest and restore time. That is when
our body restores itself. It does its own healing. And
if we're not sleeping well, we're not healing well.
Speaker 1 (36:25):
So energy sleep, skin, we're a self regenerative system.
Speaker 4 (36:31):
We are. You know, most people don't realize how good
our bodies are really designed to feel. They're designed to
feel amazing. Yeah, and it is possible, yeah, without being
too complicated.
Speaker 1 (36:50):
No, without being too complicated, because we are starting round
out of time. It's like, wow, it's good when it happens,
and all of a sudden you realize, oh my god,
we're at the end of the clock. Oh boy. So
if you have the opportunity to create a better world,
(37:11):
what would it look like.
Speaker 4 (37:17):
A big question, Michael. I think it would be a
world with really good soil.
Speaker 7 (37:28):
Where people are enjoying food growing locally, not trapped in
thousands of miles, that we all have water food.
Speaker 4 (37:41):
And once that is in there, then we can be people.
And yeah, I think it starts with soil.
Speaker 1 (37:52):
Yeah, cool, so lots of really good soil, and and
in clean water. Yes, so it's another importance. Yeah, what
are the best ways to get a hold of you
and work with you?
Speaker 4 (38:11):
You can find me on Instagram and Facebook us Eat
for Living dot ca A and of course my website
or email under the same Eat for a Living and
it's dot c Yeah.
Speaker 1 (38:27):
All right, because you're in uh if, I will say this,
if you live in the Vancouver or the gvr D,
you can find Jennifer in Coquitlam, that's.
Speaker 4 (38:42):
Right, yes, local, the Tri Cities.
Speaker 1 (38:45):
Yes, m h. So all right, everybody, thank you for
listening today, and thank you Jennifer. It's been wonderful and
hopefully we got some really tasty information. I gotta get
a food punty in at least I.
Speaker 4 (39:03):
Thank you, Michael.
Speaker 1 (39:05):
All right, all right, fin a subscribe button wherever it
may be on your screen, and please give us some
support so we can keep bringing people like Jennifer on
to educate us on how to have a healthy life
and to spread love around our world.
Speaker 4 (39:20):
Beautiful about.
Speaker 2 (39:45):
I don't know, say.
Speaker 1 (40:03):
This is days a reason to.
Speaker 3 (40:14):
Save me?
Speaker 2 (40:18):
Job in the wall shows.
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We can't try, sir, wait.
Speaker 1 (40:29):
So wait. The show has been produced by Depictions Media.
(41:51):
Please contact us at depictions dot media for more information.
Speaker 2 (41:59):
Mmm
Thank you for listening to the picture of the radiant.
Speaker 2 (00:26):
Rat.
Speaker 3 (00:28):
You readything to me? Oh well, well say, oh well,
(00:57):
not a.
Speaker 2 (00:58):
Bad stop alone. I just need salihashion along. Is it.
Speaker 1 (01:32):
An welcome back everybody? In today's world, we have food fads,
we have food fetishes, we have fast delivery, we have
ways of getting food electronically so that we never even
have to set foot in the kitchen. But a lot
(01:55):
of it is leading to unhealthy lifestyles and ways of
creating food addictions and unhealthy ways of eating. I would
like to introduce to you today Jennifer Who is a
holistic nutritionist. She's based in Coquitlam, BC. She specializes in
(02:17):
gut health. She believes that food can be nutritious, delicious,
and fun. With her knowledge and passion, she empowers clients
who are feeling less than their best to regain focused,
clarity and energy. When not only working with one oh
(02:41):
one clients, you'll find Jennifer giving talks at corporate events,
hosting online and in personal workshops, and tending to her garden.
Trust me, her garden is pretty cool and I plan
(03:03):
on learning lots from her as I tried to myself
to have my own little vegetable patch with berries, and
not only not only for my own health, but also
for the health of the little insects and creatures that
(03:26):
are around us that are struggling also to survive. But
we'll get We'll save the the the insect health to
another show. But let's bring Jennifer on the show and
learn how we can eat healthier, be healthier and have
(03:47):
a better gut.
Speaker 2 (04:01):
Something we can.
Speaker 1 (04:21):
Welcome to the show, Jennifer, and you have some really
cool at least I think the cool beliefs around food.
Maybe it's because they kind of match some of my
beliefs around food, like the energy and all that kind
of stuff. Why don't we start there? And because I
think that maybe we can change some food habits if
(04:42):
people learn to believe in food differently.
Speaker 4 (04:47):
That's a good place to start. But first, may I
say it has been a pleasure of meeting you, Michael,
and to be here on your podcast. Thank you, Thank
you for having me.
Speaker 1 (04:58):
Thank you.
Speaker 4 (05:01):
Beliefs on food, I'm going to say that is a massive,
huge question, but one that I'm happy to answer in
that I believe that food is fuel, it's our energy,
and foremost I believe it needs to be fun. Food
is something that we all do every day, so one
(05:23):
thing that we all have in common. We all need
to eat, and what we choose to fuel our bodies
with is what can be called the difference. Was that
for a good overview of my.
Speaker 1 (05:36):
Beliefs, Yeah, I mean it is about what we put
as fuel into into our bodies, because it not everything
looks Everything may look nice and pretty, but nutritionally it's
(05:57):
not always the same, is.
Speaker 4 (05:58):
It at all? The quality of food varies drastically, and
I think in a large part we have our modern
day food manufacturing to think for that, all our additives,
artificial colors and sweeteners and food labels that are very misleading,
(06:19):
and it's I think for the most part, it's about
getting back to the roots of food, getting back to
our soil and good soil quality, how your food is growing,
who is growing in your food, And quite often I
suggest to my clients to shop at your farmer's market,
(06:40):
be friendly, chat with your growers, learn their growing habits,
and quite often you're going to find that they have
organic growing practices, but they're not certified organic, and so
you get the cost savings in that as well. So
just a little friendly conversation. You can learn a lot
(07:01):
from your growers.
Speaker 1 (07:02):
Yeah, yeah, because there's a lot into growing food and
from soil to sprays that they that they may use
or don't use.
Speaker 4 (07:18):
And fertilizers and glycosate and yes, absolutely.
Speaker 5 (07:22):
Yes, yeah, but that's a whole other conversation.
Speaker 1 (07:26):
Yeah, I was going to say, we're going to lead
the glycos fade out of the conversation for the dying being.
That's it. That's that's another protest into itself.
Speaker 4 (07:41):
Absolutely, but it sparks awareness. We do need to be
aware how our food is gruin and what we're actually
putting into our bodies. And so that is my base
belief about food. That choose the best quality that you
possibly can and enjoy your food. Food is meant to
(08:02):
be with people that we enjoy it aids our digestion.
We smile, we laugh, we digest. When we're an immigrant,
crowded people.
Speaker 1 (08:16):
Well, the bitter digestion is the happier we can be, right, absolutely.
Speaker 4 (08:26):
Yes, you know, we're all about taking our supplements and
our probiotics and we forget about eating real food. The
problem is that if we are not digesting that food properly,
or even the supplements for that matter, and absorbing their nutrients.
(08:46):
It's all for not so. I think it's very important
to make sure that your digestion is working optimally. And
that's not as difficult as it sounds.
Speaker 1 (08:58):
But it's important. I think. In a previous conversation before
we actually went on air, we talked about the importance
of our gut health versus our immune system. Did we
a little bit?
Speaker 4 (09:19):
Yes, we did. We touched on that our gut health
is vital to our immune system. Eighty percent of your
immune system. Some in the wellness world say even higher
than eighty percent is in your gut. Yeah, And a
lot of people don't understand how important our gut is.
(09:42):
We now know that we have a gut microbiome, but
what to do with it or how to feed it
is sort of it's overwhelming, and most people find, oh,
I take a probiotic, I eat yogurt, I'm looking after
my gut. And I just want to say that although
(10:04):
our gut is incredibly complex, it doesn't need to be
complicated in what we do to feed it and to
nourish our own bodies and then result live the best
life possible.
Speaker 1 (10:19):
Yeah, for those of you who are actually listening to
this program as opposed to if you happen to catch
the video version. One of the ways that I can
tell that Jennifer is optimizing her health is one she
(10:42):
has a wonderful glow to her skin and it isn't
due to large heaping helps of makeup. You have a
beautiful complexion. On a serious note, yeah, thank you very much.
Speaker 4 (10:57):
Thank you. Good genetics too, But.
Speaker 1 (11:03):
A lot of that, uh, because I do have several
skin conditions, and I know that you know that when
my gut health is off, the skin conditions peak out.
Speaker 4 (11:15):
Absolutely, Yes, you know we don't realize that skin issues, headaches,
joint pain, a whole mirrored symptoms all start with your
gut and by balancing our microbes in there, we can
make a big difference in how we look and feel.
Speaker 1 (11:38):
Yeah. So getting back to the supplements, including the probiotic
pills that are out there, if not, if not used
under the rate guides and directions, they can do more
harm to our microbiome than good, can't they.
Speaker 4 (12:01):
Well, again, that's another huge topic. I think supplements should
be taken wisely. They're not something to be taken willing nilly.
Oh my friend Joanes said, Oh, this worked for her,
and so you start taking it, And another friend said, oh, yeah,
(12:21):
you should try this supplement. That is not a reason
to start taking a supplement. I would strongly suggest chatting
with a wellness professional seeing what your body actually needs
and what would best suit you. When you start working
with particular strains for your gut microbiome, Yes, you can
(12:42):
definitely throw off the balance of your unique microbiome. And
it's not Let me just backtrack a little bit. Our
microbiomes are completely unique to ourselves. Mine is very much
unlike your They change with the seasons, with they change
(13:06):
with the foods that we're eating. They change under stress.
The good news is that your microbiome can change for
the better. Science is telling us within twenty four hours
now starts making a change. You upgrade the foods that
you're eating. It's almost like the saying you build it,
(13:28):
they will come. If you start feeding the right microbiome,
the right species and strains in your microbiome, they flourish,
they will multiply, and that's where your true health comes from. Yeah,
it's a wide diverse microbiome.
Speaker 1 (13:47):
Yeah, just just popped in my head and I'm going
to go with it. Gas are flactuous, right when we
burp or release gas out the other way, we're kind
of a closer to between. We're closer to a G
(14:08):
show as opposed to a PG show. So that's not
necessarily a bad thing. That's something that that our body
needs to needs to do, and it could be that
our digestion is on track.
Speaker 4 (14:28):
Ah, interesting point. So let me say from mouth to
or plate to toilet, or from mouth to the other
end is one long enclosed tube, right, So yeah, if
air is coming in as you're tubing and swallowing, it's
(14:50):
got to come out somewhere else. But gas can also
be produced by poor digestion foods that that are not
serving your body well in your small intestine, in your
large colon. If we're eating foods, for instance, legumes or
a classic the beans, and they produce gas, so people
(15:16):
stop eating the beans, when in fact, what it is
telling us in part that we don't have the strains
of bacteria in our microbiome necessary to digest those fibers,
so it produces gas. But if we start very slowly
eating those fibers again, we build the bacteria that needs
(15:41):
to be there to digest properly without all the gas.
So yes, gas can be normal. It can also be
a symptom of many things that answered without an answer.
Speaker 1 (15:56):
It's actually that's a pretty good answer because people need
to investigate, they don't need to just stop at the
Google search.
Speaker 4 (16:06):
Yes, exactly, yes. And I think that we do more
harm than good by illuminating whole food groups from our diet,
because that's our body needs those foods, and more specifically,
it needs those fibers firm gut microbiome to digest. So
we just say we have these one hundred trillion bacteria
(16:30):
cells living in and on our bodies and in our
large colon is our gut microbiome. What is known as
our microbiome, and it's also being called the invisible organ.
So a healthy microbiome is said to be between three
and five pounds of bacteria, viruses, fungi, all of it combined,
(16:55):
and that is the seat of your health. But that
BacT all of that bacteria, it needs to eat. It
needs to be fed, and what does it eat. Greens, fibers,
plant based foods is what a healthy biome feeds on.
(17:17):
So if we start eating a lot of packaged and
processed foods where all these fibers have been taken out
and they added artificial flavors and coloring and made it
very appealing. It's appealing to our palate, but not to
our gut. So it's through that process, I mean, add
(17:37):
in antibiotics and formula fed babies, and you've got a
whole reason for the declining health in our society today.
But it can be changed. It can be turned around
quite easily.
Speaker 1 (17:54):
Well, they genetically we're designed to house those bacterias. So
if the design is there, like you said, if it's
already built, all we have to do is fortify it,
and they show up right.
Speaker 4 (18:12):
Yes, especially without getting too technical. We are born with
or we obtain what is known as our residential bacteria
in the first two years of life or therees, and
that bacteria will stay with us. They're saying that it
never dies. It can be greatly diminished, but it's always there.
(18:36):
And so if you start change your diet and start
feeding it what it needs, it's that residential bacteria that
can then flourish and become what it is meant to be.
If we do not develop all that we need within
those first two years of life, we can put in
(18:57):
what's known as transient bacteria, and that can easily be
done with yogurts, with sour crowt you know, our naturally
fermented foods. Kombucha is a big rage right now. And
it's like if you have this flourishing city down there
(19:18):
and you throw in you bring in the tourists and
they spend their money, they create a great economy, and
then they leave. So tourists. We have to keep the
tourists coming through to keep it flourishing because we don't
have the residential bacterias. How's that for an analogy?
Speaker 1 (19:40):
I like that was I never heard it quite put
that way, but yeah, that's quite the visual though.
Speaker 4 (19:47):
Yeah, so keep those tourists coming.
Speaker 5 (19:50):
Yeah, yeah, so, and tourists can be probiotic supplements as well,
but again, be careful with your supplements and do speak
to a wellness professional on what type is best for you.
Speaker 1 (20:05):
Yeah. So, as a food coach, how do you actually
work as a nutritionist because you coin yourself as the
holistic Nutritionists.
Speaker 4 (20:17):
Yes, well, actually my designation is the registered Holistic Nutritionist.
How do I work with clients? I do a lot
of group programs. I actually teach fermenting workshops, so that
souerkraut and kombucha that we just mentioned. I can teach
(20:38):
I hands on workshops on how to make your own,
which is great because then you know exactly what is
in your products. And then I work one on one
with clients, starting with where they're at right now, not
where ideally we should be, but to build it, take
it one small step. For she always say one bite
(21:01):
at a time to get to where they would like
theirs to be. Again, you know, it is complex, but
my job is to bring down this huge amount of information,
the science journals, the celebrity gurus with the best new
diet out there, and distill it down into everyday habits
(21:26):
that we can take with us, start implementing right away
and see improvements in our health, our energy levels and
who doesn't want more energy?
Speaker 1 (21:37):
Yeah?
Speaker 4 (21:39):
Energy is the best currency going.
Speaker 1 (21:44):
Yeah, I said energy is the best currency. I like
that one. So you have a number of workshops and
things like that where you teach people to permit No,
that would be a really cool thing because I love yeast.
(22:05):
Actually it's uh, each cravings it can be one of
my downfalls. I was like, ooh, I probably eat way
too much bread.
Speaker 4 (22:18):
Yeah, you know, one thing we can do to take
that up to the next level is switch to a
true sour dough bread, so which is fermented. It helps
to break down all the shall we call them anti
nutrients of the wheat. It actually has been proven to
break down the pesticides in our wheat as well. It
(22:39):
makes bread far more digestible. So any of you that
are having you think maybe gluten is an issue for you,
just switch to a sour dough bread and see if
that feels a bit better.
Speaker 1 (22:52):
It's funny you should say that because that's mostly what
I eat is sour dough bread. Because you because you
can when I eat, I start with my nose. Good
for you, And you can actually smell the yeast in
the sour dough as opposed to whitebread. De youre like,
(23:12):
I don't smell much.
Speaker 4 (23:14):
Yes, that's true. So the natural fermentation process of sour
dough creates all sorts of health benefits for us. And
the reason I said good for you when you start
to eat with or digest with your nose, I mentioned
digestion and optimizing your digestion. That's a huge part of it.
(23:36):
It is having a mouth watering moment, and sometimes it's
the aroma of good meal cooking. As you come home,
maybe crop pod is brewing and you can feel your
mouth start to water. That is the beginning of digestion.
It's not when the food hits your stomach. You've created
(24:01):
the digestion process. You've started it with the smell food,
the most watering moment, and then chewing your food very
well is another big part of it, and that would
also help to eliminate the gas you mentioned earlier.
Speaker 1 (24:17):
There you go. Did notice that out of we make
a lagoon chili, it's meatless. It's all all lagoons, and
some of the smaller ones it's like they're harder to
chew up.
Speaker 4 (24:35):
Oh, tell me about this, lu jelly.
Speaker 1 (24:41):
It's most people make chili with with hamburger, so we
start with, oh chili.
Speaker 4 (24:47):
I'm sorry, I thought you said jelly.
Speaker 6 (24:49):
Okay, chili uh uh, And it's all it's all beans
and as a to.
Speaker 1 (25:02):
Having meat in it, right, good for you.
Speaker 4 (25:07):
Yeah, there's actually a really a couple of those good
chili recipes on my website if anybody is interested. Yeah, yeah,
I'm not. Let me just say so that I'm not
an advocate for any one type of diet. I'm not
promoting vegan, paleo or low flog map. I'm I believe
(25:31):
in food.
Speaker 1 (25:33):
Okay. So my opinion is like they got the paleo
vegan steak diet, all these different things they show up, Yeah,
they show up on our Instagram feed, and but they're fats,
(25:57):
isn't the I mean, I'm going going to go back
to my own childhood. I always taught to eat with
the seasons. It's like you eat like your your potatoes
and roots in the fall, uh and and the whatever
whatever made it through into the winter with the canning
(26:18):
is is what you what you got to eat during
winter and back to spring you were you get the fruits,
the berries and leading into.
Speaker 4 (26:31):
As well regulars spinach.
Speaker 1 (26:38):
And then in the summertime we ate a lot of
of of salads. And I'm not just talking about the
goofy iceberg. I mean we're talking like like real greens
salad and with loaded with radishes and all kinds of
I'm like getting my own appetite work. They're talking about this.
Speaker 4 (27:01):
There be a most watering moment.
Speaker 1 (27:04):
Yeah, and it's people are like, oh, well, why can't
it have why can't Why can't it have watermelon in
the middle of winter? Well, because the watermelons probably wasn't
How did they get it to be grown in on
your shelf in the middle of winter. It's a summer thing.
Speaker 4 (27:29):
I am going to say, you can have watermelon in
the winter, because it shipped thousands of miles probably from Mexico.
But it's I'm going to suggest another way, and it's
the way you were raised. It's eating with the seasons,
and it's a concept that has left our modern society.
(27:52):
Shall we say, you know, you can have green smoothies
all through winter if you choose, But it's not the
best for your body. It's not what your body is
actually craving. Yeah, we don't grow those beautiful greens oh
winter long unless they're in a greenhouse, in artificial lights
(28:15):
and chemical fertilizers, hydroponically growing. So I suggest trying or
thinking next time you go to the grocery store, what
is actually in season right now? What is growing? And
if you're not sure about that, go to the farmer's
market and you will see what is coming out of
(28:35):
the gardens right now. So most communities have at least
one farmer's market, usually on a Sunday. Go and enjoy
see how our food is really growing and how fresh
out of the dirt the day before, at most two
days before. Yeah, far cry from being shipped thousands of
(28:57):
miles to making it to your grocery store. Do you
know the bananas. I'm going to tell you a story.
Several years ago I had the I was lucky enough
to be down in Trinidad actually, and we were eating
bananas ripe off the trees. We're eating coconuts, ripe off
(29:17):
the trees. And honestly, I had never tasted a banana
like that. I didn't know what banana was. Sweet and juicy,
and it's very different from the bananas we see on
our shelves. And even to this day, I have them
hard pressed to eat a banana from our grocery stores. Now,
(29:38):
when you know what it really tastes like as Mother
Nature designed it to be, that's all we want.
Speaker 1 (29:44):
Yeah, there's a Hispanic dessert with fried bananas, right, Yes,
here's an interesting test for bananas. If you can fry
the banana and then out turned the mush by the
time you get it back out of out of out
(30:05):
of the pan, right, you found a real banana right
here in Canada. The dish doesn't work very well.
Speaker 4 (30:16):
The bananas are actually gassed in the transport trucks to
stop them from going bad.
Speaker 1 (30:24):
So yeah, but we'll say we'll save that for another conversation.
Speaker 4 (30:34):
I'm not an activist, but I am truly. I just
believe that we can upgrade our nutrition. We have the choices,
we just need to learn more about our food and
make better choices.
Speaker 1 (30:50):
Yes, And and it's on that. It's like, we can
turn this into more than one interview with with how
how food actually gets to our table, which would be
a really cool conversation, but let's focus on how if
(31:11):
we're if we're eating food that is grown locally, grown
with local soil, it actually helps our microbiome to actually grow. Also,
because like you said, there's a base from when we're born.
Because my base starts on the Atlantic coast, and we
(31:33):
both now live on the Pacific coast, so that basi
is still the Atlantic coast. And this is where our
microbiomes may have some similarities, is because of the soil
conditions that are here right right.
Speaker 4 (31:52):
Yes, And so people that are migrated or immigrated across
the country, we definitely have. I see a lot of
clients that are struggling, even from Brazil and from Mexico
that have come to our climate. They struggle with our
food systems. The dairy and the wheat is very different
(32:14):
than Europe, even Brazil Mexico. So we need to eat
where we are, but we also need to transition that.
So yes, maybe taking sewercote, combucha, any of those naturally
fermented foods and helping to provide the tourists will help transition.
(32:40):
But the soil where we live definitely plays a huge
role in our microbiome. It has that bacteria that we
need for changing climates, changing seasons.
Speaker 1 (32:56):
Yeah. Yeah, so, and you teach a lot of this
in your workshops and everything, right, I do.
Speaker 4 (33:03):
I do in my one on one programs as well.
This year launched a Highbridge program, which turned out to
be very successful because there's a lot of information, but
I can't be giving that one on one, So I
put it all into a program and as the we
(33:25):
have one in person interview to kick off, and then
the information is dripped out. They've got tasks and grocery lists, recipes,
all sorts of tips to transition their diet without making
it overwhelming, and then we'll have one on one meetings
(33:48):
again and as they move along things change. It's a
fabulous way to do it. Technology is amazing.
Speaker 1 (33:57):
Technology is amazing. It is amazing.
Speaker 4 (34:01):
Yeah, and it makes it more affordable for people than
rather than paying for the one on one cost.
Speaker 1 (34:07):
Yeah. So what are some of the best results that
people start to get after going to some of your
workshops and getting some of your programs.
Speaker 4 (34:22):
I think the most of the testimonials that I received
and working with clients and seeing the results myself. They
have more energy, there's a twinkle in their eye that
wasn't there before, their enthusiasm is increased, spontaneity. I think
those are all some of the best parts of being
(34:45):
human and feeling good. When we feel good, those pieces
really they drive us forward in our lives. When we're
not with energy or spontaneity, we're just making through the day.
We're dragging our butthole after work each day. Life's not
(35:07):
a lot of fun. So if we can start that
upward spiral, get it going. One of the first things energy. Okay,
then it's mostly skin issues. People say all of a sudden,
their complexion feels better, Exema is better, and psoriasis, which
(35:27):
the way, is an autoimmune disease and is very much
fueled by the food that you eat. So by removing
the most common culprits, if that is part of your issue,
within the first two weeks that people who are going
to dive in and do the work, there's a big change.
(35:50):
You see and feel a big change in two weeks,
and it does slow down, it evens off after that,
but it continues to get better and better.
Speaker 1 (36:00):
Yeah.
Speaker 4 (36:01):
So energy skin sleep that's another big one. Sleep is
an issue, too bad. We need sleep. We need our
sleep is that rest and restore time. That is when
our body restores itself. It does its own healing. And
if we're not sleeping well, we're not healing well.
Speaker 1 (36:25):
So energy sleep, skin, we're a self regenerative system.
Speaker 4 (36:31):
We are. You know, most people don't realize how good
our bodies are really designed to feel. They're designed to
feel amazing. Yeah, and it is possible, yeah, without being
too complicated.
Speaker 1 (36:50):
No, without being too complicated, because we are starting round
out of time. It's like, wow, it's good when it happens,
and all of a sudden you realize, oh my god,
we're at the end of the clock. Oh boy. So
if you have the opportunity to create a better world,
(37:11):
what would it look like.
Speaker 4 (37:17):
A big question, Michael. I think it would be a
world with really good soil.
Speaker 7 (37:28):
Where people are enjoying food growing locally, not trapped in
thousands of miles, that we all have water food.
Speaker 4 (37:41):
And once that is in there, then we can be people.
And yeah, I think it starts with soil.
Speaker 1 (37:52):
Yeah, cool, so lots of really good soil, and and
in clean water. Yes, so it's another importance. Yeah, what
are the best ways to get a hold of you
and work with you?
Speaker 4 (38:11):
You can find me on Instagram and Facebook us Eat
for Living dot ca A and of course my website
or email under the same Eat for a Living and
it's dot c Yeah.
Speaker 1 (38:27):
All right, because you're in uh if, I will say this,
if you live in the Vancouver or the gvr D,
you can find Jennifer in Coquitlam, that's.
Speaker 4 (38:42):
Right, yes, local, the Tri Cities.
Speaker 1 (38:45):
Yes, m h. So all right, everybody, thank you for
listening today, and thank you Jennifer. It's been wonderful and
hopefully we got some really tasty information. I gotta get
a food punty in at least I.
Speaker 4 (39:03):
Thank you, Michael.
Speaker 1 (39:05):
All right, all right, fin a subscribe button wherever it
may be on your screen, and please give us some
support so we can keep bringing people like Jennifer on
to educate us on how to have a healthy life
and to spread love around our world.
Speaker 4 (39:20):
Beautiful about.
Speaker 2 (39:45):
I don't know, say.
Speaker 1 (40:03):
This is days a reason to.
Speaker 3 (40:14):
Save me?
Speaker 2 (40:18):
Job in the wall shows.
Speaker 3 (40:23):
We can't try, sir, wait.
Speaker 1 (40:29):
So wait. The show has been produced by Depictions Media.
(41:51):
Please contact us at depictions dot media for more information.
Speaker 2 (41:59):
Mmm
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