"From Anxiety to Empowerment: Elizabeth Bruckner's Homesteading Journey"

In this enlightening episode of "Pete First Anxiety," host Pete welcomes Elizabeth Bruckner, an integrative medicine practitioner and author of "The Homestead Mindset." Elizabeth shares her journey from battling anxiety and depression to embracing a holistic lifestyle through homesteading and natural remedies. Discover how simple changes in diet and lifestyle can transform mental health, and learn practical tips for incorporating these practices into your daily routine. Tune in for an inspiring conversation that challenges conventional medicine and celebrates the power of natural healing. #HolisticHealth #MentalWellness #Homesteading

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Episode Transcript

Speaker 1 (00:00):
Guys, welcome to an exciting episode of Peet for Sonxiety.
My guest today has a master's in Science of Acupuncture
in Oriental Medicine. She's also an expert. Area of expertise
is lowing mental health. Please welcome to the author of
the Homestead Mindset, the one, the Only, Elizabeth Buckner. How
are you doing today, Elizabeth.

Speaker 2 (00:17):
Hi feed, thank you for having me today.

Speaker 1 (00:19):
Well, Lisabeth, why don't you tell aybody a little bit
more about yourself?

Speaker 2 (00:22):
Okay? I am an acupuncturist, verbalist, and author. I'm also
a fermentation maven and an accidental home setter. So becoming
a home setter was not something I was always wanting
to be. I watched lots of episodes of Little House
on the Prairie, but I didn't want to be Little
House on the Prairie. And I didn't realize until I

(00:44):
was learning traditional skills that I was what we call
now a modern home setter, which is someone that lives
in the suburbs, that does not make her own clothes,
does not fight off bears with a rifle. I do
own a pitchfork, which I feels kind of homesteady to me.
But if you were to walk by my house, you
would think it's just like any suburban house. And so

(01:05):
I was thinking about how it relates to your audience,
pete versus anxiety, and I do have a history of
anxiety and depression that I treated naturally, and home setting
was a part of that treatment.

Speaker 1 (01:19):
I think that's a very good point though, to think
about it, because not a lot of people realize that
there's natural cures for a lot of stuff. I think
everybody's too medicine driven. So that's why I love when
to get people like yourself that are doing these great
things using natural, natural remedies versus you know, oh big
pharma just pushing the pill, the pill, the pillat and
like Ninet you said, those don't even work. Like the
anxiety medicines too are so horrible, Like your chest starts racing,

(01:42):
and it's like, I don't think this is what it's
supposed to be doing to me. Guy, you know, you
know it's it's so cool though. But I'm so excited though,
because I was looking at your book and I'm like,
this is so cool. So how did you come up
with the idea for the book? Was it something you
just kind of stumbled across while you were working on
your own anxiety and depression.

Speaker 2 (01:59):
I actually, you know, it happened for a number of reasons.
I was dealing with the chronic illness and just coming
out of the pandemic. I was finally getting better through
holistic means. I mean, I'm an acupuncturist, so I was
already looking for holistic and I'm not a big fan
of big pharma for sure, And so you know, I
was over medicated as a child with antibiotics for my

(02:20):
lung issues, and so I had a terrible gut, like
my gut microbiome was just insane, and that I believe
caused a great deal of my anxiety and my depression.
And so as I became more well versed in mental health,
my specialty in Chinese medicine as an acupuncturist was stress
related illnesses. So I was dealing a lot with patients

(02:42):
with post traumatic stress disorder, depression, anxiety, and what I
recognized was there were a few things that could help
that don't cost any money. However, patient compliance was kind
of difficult. Patient compliance means when you give a patient homework,
do they take it home and actually do it? And
that wasn't happening. So there was this puzzle piece that
was missing. My patients were feeling better when they were

(03:04):
in the clinic, they were getting a lot of relief
with a acupuncture for their anxiety depression and whatnot, but
when they were going home, the habits that they had
were not helping them, and so that was in the
back of my mind. Then I had a chronic illness
which was due to eating what I thought was very
healthy foods, but a lot of processed foods. And then
the pandemic hit and I remember finally being well enough

(03:27):
to drive my car and it was just as like
on the news they were talking about the pandemic, and
I thought, this is not okay.

Speaker 1 (03:33):
In two weeks, that.

Speaker 2 (03:34):
No problem, some peno problem. I've been in a chronic
illness for years. I'll be fine. And then I went
to the grocery store to get garlic and ginger, organic
garlic and ginger, which in Chinese medicine is great for
upper respiratory issues, which is what we were dealing with.
And I noticed that the the shelves were bare, and
that freaked me out, like there was no garlic and

(03:57):
there was no ginger, and I realized it was the
first time in my generation because my mom is a
war refugee from Belarus, so her and her family popped
around Europe after Stalin took over, took our land and whatnot,
and came here and I heard a lot of stories.
It was kind of like our family folklore of famine,

(04:17):
and I thought that would never happen here. And all
it took was one medical emergency to our food system
to break down before my eyes. So I came home
and I said to my husband, I am really freaked
out about this. I'm feeling a lot of anxiety. And
he's like, well, why don't we try to grow in
our own food? And I just kind of took a
pause and then very gently said, do you remember who

(04:39):
you're married to? Like, are you aware of all the
plants that I've killed during the lifetime for a marriage? However,
I like a challenge, and I also know that one
of the prescriptions to anxiety is action, and so I
went to the garden store and said, hey, what do
you have that I can eat that won't die in
my backyard? And slowly, slowly I started learning how to

(05:00):
grow my own food. And if you were to drive
by my house this morning. You would see me out
there pulling up just pulling a few sweet potato vines,
the leaves from it and putting it, going out barefoot,
getting a little grounding in, grabbing my weed basically it
grows like a weed here, and then putting it in
my juice. But you wouldn't know that my landscaping is

(05:21):
edible if you walked by, unless you got a closer
look and you thought, oh, that ornamental tree is actually
an apple. So that's what started it, And I didn't
know it was home setting. I just started looking up
how to ferment my own food, which is to create
better gut health and to increase the vitamin content in
your food. And as I kept doing this, looking for gardening,
looking for growing food, composting all of those things, the

(05:42):
word home setting kept coming up. And that's when I realized, like,
oh my gosh, I think I'm a homesteader. Like I
had no idea, right, you know.

Speaker 1 (05:48):
It's so fascinating though, because it's like it always because
you couldn't find garlic in the store, you know. And
I think that a lot of people are scared to
do something for themselves, you know, but then they follow it.
It's so empowering because it's like you grow your own
things and now you can control what is you're putting
in it. And your gut, I think, is so key
to a lot of things. I don't people realize. Everybody

(06:09):
says it's your brain, but it's your gut that really
is the general of the body, honestly, because that's where
a lot of everything lives and all your stuff, all
the kind of things like that, you know. And it's
so interesting because my wife's the same way though, Like
before I was the kind of person she saw this
process stuff. Now it's like, you know, when you start
getting home cooked meals versus eating all that crap that
you can get, it's a major difference. Like like she'll

(06:31):
sit there and she drives me crazy, is reading the labels.
But it's like she's not wrong though. I mean, she's
telling you all the right things because the fact that
we've changed a lot of the things that we used
to eat and now we go to certain you know,
certain items you know, and we make our own butter.
Let me tell you, the greatest thing out of making
your own butter is the greatest thing ever I know.
It sounds sounds crazy, but it's it's so much better
than that crap you get in the store because if

(06:52):
you look at the ingredients, it's like there are all
these different things that are in there, but really it's
only heavy cream is all you need. It's just that's it.
We've been really good and everything will separate, the salts
will separate from the milk, and then you can use
the buttermilk for you know, we of browse you're doing
with that too, and like do everything has its own
little intricate thing, which I think is so cool because
we like to do all that stuff on our own

(07:13):
because like we prefer the taste of it versus regular butter.
Then you go back through your butter and you're like
what was it? Thinking? What is this crap I'm eating?
You know, And you do have a good point though.
If you read some of these labels, god man, there's
so much If you can't pronounce half the things in them,
it's probably not a good idea to be eating those things. Honestly.

Speaker 2 (07:28):
Yeah, real food is delicious. I think that is the
that's the myth that people don't realize, like that it oh,
it's yucky to eat natural and you know when I
was getting raised in the eighties, all the hippies that
were making organic food, it usually was pretty gnarly, like
they just because they were trying to make it processed
but organic, and they just didn't have the gumption. And

(07:49):
then we had this big fat free movement in the
United States which just robbed us of things that are
so cholesterol and fat are so important for your brain health.
So when you have that delicious real butter, first of all,
it's amazing, but then also it's it's gonna satiate you.
So I know that when I started having nutrient dense food.
I'm working on a protocol it's Gaps Protocol by doctor

(08:13):
Natasha Campbell, and it's it is a it's a gut
healing protocol that incorporates a lot of fat and well,
I remember my first meal that was like a lot
of fat, like lots of butter.

Speaker 1 (08:25):
Amazing, isn't it? But isn't it healthy fats? A little bit?
It's e Lizabeth for health, you know, saying like I
think that's what people understand. It's not like like fat,
Like a lot of people are probably thinking whether listening
or watching this or like wait, hold on, fat bad
for you. No, no, no, this is natural fat. This
isn't just some process crap they put all together that
has the fat. And if this is actual, like natural
kind of fat you're like, you know you get from

(08:46):
butter animals and things like that. These are all natural
and you'll notice that you won't feel so sluggish afterwards.
I can tell you from my own experience from what
I do now to where I'm at now, Like you know,
I'll have once in a while, I enjoy a good,
you know, fast food here and there, but then afterwards
I'm reminded like, yeah, this is why I stop eating
this crap and I just decided to make it on
my own at my home, is because I can make

(09:08):
it better. But I can make it taste better with
all that out out of all that additives and crap
like that to slow you down and make you feel
like you're being carrying on a weight or a tire
in your stomach kind of thing.

Speaker 2 (09:18):
Yeah, I think this is a really good point that
you made, Pete. Seed oils are like devil's fodder, Like
it's just not good for you. And so when we
talk about seed oils, we're talking about canola oil and
palm oil, and initially a lot of these seed oils
were actually used for lamps. They were two light lamps.
And then suddenly the petroleum industry was like, you know what,

(09:39):
we can probably make this into some food. So you're
basically drinking lamp oil when you have fast food fast
food fries. Now there is a movement for tallow cooked fries,
and if you can get them at a restaurant, they're
more expensive, but they're so much better for your body.
I think what we are missing, or at least I was,
as a person that didn't cook until my forties, I

(10:00):
really I thought that cooking wasn't important, which was really dumb,
especially as a holistic practitioner. I was telling people to
eat well. I was eating well, but out of boxes
and so it had less ingredients, but there were preservatives,
and it was sitting in plastic, and it wasn't like
really life, a live food. It was dead food that
had been sitting on the shelf for a long time.
And so when I first started having these real fats

(10:22):
and real food, like you said, a lot of times,
the fast food is just mimicking real food. Hamburgers existed
before fast food joints, had them, and they're amazing and
they're easy to make it home. You just fry them
up in a pan and then you've got, you know,
two pounds of delicious meat that you can eat with
whatever you want, or you can fry up your own
tallow fries. So I'm really glad that you're making that

(10:44):
distinction because people think, well, I'm getting lots of fat. Well,
know what you're getting is poison. And so I remember
when during my chronic illness, the doctor was like, you
have fatty liver, And I'm like, what are you talking about.
I'm not an alcoholic. I don't drink that much alcohol.
What are you saying? I eat organic, I exercise every day.
She could not answer why that was happening. But I

(11:06):
can tell you now why it was happening. I was
having a lot of processed foods and those seed oils
were poisoning my liver.

Speaker 1 (11:15):
Oh yeah, no, you're not wrong, You're not wrong at all. Yeah.
I cut out a lot of stuff, like I think
SODA's were the hardest one to cut out. I'm busy,
but I do diet sodas now when I really have
that craving. Even at that, it's like I have a
cup and it's like that's all I have all day.
I don't drink constant amounts because I'm always doing water
with lemon And at first I thought it was kind
of like hoak see you know, my wife would always

(11:36):
do it, and I'm like just like like I'm not
drinking that crap, you know, Like, and I was like
that first one. Now I did it. It's like I
like that little zing it gives you or whatever. But
it's like that, it's kind of like it's kind of
like a sour candy thing, you know, like that citrt ass.
I mean, most sour candies you could feel it. And
I'm diabetic, so like I got to find to find
things to replace those kind of things, you know. And
that's the thing with me especially, It's like I got

(11:56):
a sweet craving sometime it's like I need something to
scratch it itch. Sour candy is my favorite one, so
lemon water actually kind of scratches that itch a little bit.
Like I'll have a piece of candy here and there.
Don't get me wrong, I'll give in the temptation, but
I just won't engorge as I used to do, because
if I looked at my diet before versus now, I
eat way cleaner than I did before, you know, And

(12:17):
I think a lot of people they do know how
to cook. I think that's a scary part is all
like how do you not know how to do a
main problem? One of the main things you should be
taught is how to how to survive on your own.
Like my four year old she can make eggs. And
there's half these adults they can't even cook an egg.
And I'm like, you know, the thing is just it's scary, like, you.

Speaker 2 (12:34):
Know, can make an egg.

Speaker 1 (12:36):
That is, she can make eggs. She can make eggs,
she can cook on the stove. She's very self aware
though for a four year old. She's five now, you know,
she just turned five. But you can teach her a
lot of things. She's very receptive to what you're saying.
But she loves it. She's so excited to get in
there and cook. And it's also a great experience, like
a family building experience kind of too, because you know,
she's all excited you're teaching something. Now she wants to

(12:56):
show you she can do it, so she'll come up
and you know, she visits that the other weekend and
you know, it is great because he always wants to
get to make it home. Sometimes she don't want to
eat eggs. She just wants to make eggs. I'm like,
all right, hey, cool, listen. So me and my wife
will give her different things in the kitchen. Is she
can do and she can help us. You know, what
do we make? We made my we cls it fry
but it's just flour and water basically again together essentially,

(13:17):
and you just kind of cook it a little bit
and you fry them up and it's kind of like
you know, it's called fried bread. Really, I don't know
what the other names for it is. But she was
helping us make it, you know. So she's so excited
because you're empowering her to do these things. And she's like,
oh yeah, look at what I'm doing. Oh yeah, you
know this this little girl like I it's funny because
she's like she doesn't want you that chugary stuffs, like
you'll have a soda here and there, but we limit

(13:37):
how much she has well water. You can't you can't
keep the kid from drinking enough water. Like she just
keeps goings like hey, don't drown yourself now, and It's
great because we're teaching her at a younger age that
her relationship with her food should be a little different.
You know, Moms big about making everything at home, and
I love doing it because it's fun because my wife
and I could spend time together. So we're always taking
on different clisines. You know, we'll do like Mexican, we'll

(13:59):
do Asian things like that, and we'll do it ourselves. Well,
ate break down. Hey, okay, so what's in this recipe?
And go and get everything and start making it ourselves
and try, you know, new things that we've never done before.
And it's it's sometimes it hits, sometimes it misses. I mean,
but you learn as you go kind of thing. Like
yesterday we made homemade egg rolls on our own. You know, wow,
they were way better versus that stuff you could buy

(14:19):
in the grocery store, like hands down, weed better. Even
those buffets, like I like a good buffet here and there,
m hm. But it's it's more of like a hey, listen,
you know you've been doing good. Go ahead and go
ahead and enjoy yourself a little bit. But that's all
I eat all day though, honestly, you know, but it's
versus where I was before. God, I don't want to
think about it. My day's terrible.

Speaker 2 (14:38):
It's these incremental changes that are that can be life changing,
like the moment that you said, I'm going to teach
my four year old how to make eggs, and then
suddenly you're getting more protein when she doesn't want to
eat the eggs. I think that a lot of times,
especially as Americans, especially our I don't actually don't know
how old you are, but my generation was taught that
cooking food was useless and it was meaning, and that

(15:01):
is the farthest thing from the truth. I feel like
I was sold that lie for a very long time,
and I believed it. I believed I was too busy
to make food and no one had taught me. And
so when I first started learning, just like you, I
became very curious about it. And what I also recommend
is when you're first starting, like maybe somebody is listening

(15:21):
and they're inspired to start learning how to make a
gold too, start with recipes that only have three steps.
If they have more than three steps, don't do it
that way. You're you're learning in a really safe and
easy environment, and you get an easy win. The majority
of the food that I make has less than three steps.
That's just because I really don't like being fancy. However,

(15:42):
my husband, he found this Italian guy online and he
puts on the Italian guy and the Italian guy teaches
him how to make it and it's amazing and I
get to benefit from it. But it's not my jam.
So he is still bringing something to the to the forefront.
Now to our relationship. Now, you also talked about a
few things in the making. Number one, there's community. You're

(16:03):
actually connecting with your wife when you're making something new.
There's a sense of adventure and fun. The brain loves
novelty and routine. So the routine is I need to eat,
and the novelty is we're going to try something new.
We're going to try a new cuisine, and you're doing
it together, which is creating some of that oxytocin bonding
chemicals that occur. The other thing that you're talking about
is when you are making it, you are doing something

(16:26):
very different from picking up the phone and calling the
Chinese store the Chinese restaurant to get a rolls. You're
moving your body. You have to move to the store,
you have to move around the kitchen. Those little, tiny
incremental movements are incredible for a sense of well being
and mental health. So kudos to you and your wife
for getting in the kitchen and making real food.

Speaker 1 (16:47):
My wife is actually from the South. I'm from the North,
so it's funny she likes to call me yanky all
the time. So because my mom is my mom, I
think so one thing my mom, my mom and I
didn't have a great relationship, but she could cook, like
someone tak this woman in the kitchen, how she can
blaze trails in there and like she just like and
it maybe it was the sense of because my mom
was making it homemade versus you know, going out and

(17:09):
getting someone else making it for me. Because like you
can go to a drive through, yes, but you just
don't know what they're putting in it. Nowadays, if you
really look at some of these labels, it's just like, yeah,
I don't know about all that, you know. And it's
fun though, I mean, it's it's great because you get
to try new things. You guys get to spend time together.
You know, it's a sense of accomplishment that you're making it.
And then like again, you can control what you're putting
in this thing. It's like you're putting these things in it.

(17:32):
You know. It's great though, because we have a lot
of Hispanic markets around this too, so we'll go out
and check it out and we'll get the meat from
the counters and there's all new kinds of spices and
smells and things you know you're trying, you know, and
stuff like that too. And she's, like I said, she
was growing. She's grown in southern so her grandmother taught
her how to cook, you know, so that's her big
things like, hey, listen, what is it that you want?

(17:52):
Let's go fill that void for you kind of thing.
You know. She's always asking me if there's something I want,
or she's on TikTok. I know, I know people cringe
about TikTok, but I think I think if if you
TikTok to your advantage, like your husband's doing, you know,
he has somebody showing him. She gets a lot of
these good recipes as she comes up with, you know,
like Olive Garden has their I can't think what that
soup is called. It's the Zappa the Scott. I can't
think of exactly what it is, but it's the one

(18:14):
with the sausage chunks. It so good. If you make
it yourself, you go to the restaurant, you're disappointed. I
guarantee it. And it's it's crazy because if you're making
it yourself, you know and control and then its sit
for a little bit, like a lot of things too,
like you make it, you lit it sit for a
little bit and it gets better, Like we made like
so you saw us eggs and things like for a ramen,
noodles and stuff. I think that's when when we were

(18:34):
first dating. That was the first thing she ever made
for me was she made ramen for me, and I
loved it. It was great because it was just like she
had all the different components and things like that. But
we have access to all these great supermarkets you can
go into, you know and do these things yourself, Like
you don't need somebody to make it for you. You can
do it yourself. And a lot of them honestly don't
take long to do. It's more, you know, I think
people think people afraid that fail is what it is like,

(18:55):
people like, oh, you know, that's the fun part about it,
you guys start laughing about it. It's it's fun. I mean,
my wife takes it, takes it to heart a little more.
I'm just like, yeah, you know everything, I'm like, oh,
it's great. I'm ever gonna tell you it's bad because
I'm not I'm not that adventurous yet, but you know,
I mean it's it's it's great because the sense that
she likes to make it. It's and it's usual to
me because like when I was a kid, like I

(19:16):
and my mom cooked all the time, and then I
started cooking because I was speaking into colony arts. I
never took it off as a passion, but I always
watching different cooking shows to see different things, you know,
and there's different places like sometimes we'll go out and
check out different restaurants, will go and you know, sushi's
a big one for us too. You know, we love
sushi and things like that as well. So we're always
trying different places. Hot pots are really great too, you know,

(19:37):
different ideas the things you could do at home, you know,
and a lot of it. It's just like it's just
it's so simple. All these is soup and then you're
taking the little items and stuff like that, you know,
and we'll do chacudery boards and things like that. You
know all these different kinds of things, you know, and
I think people like I encourage people to do it, man, like,
just go out there and cook your partner stuff. It's great.
And then when you involve the little ones too, they
they get a sense of accomplish it too because they're

(19:58):
helping making dinner, you know, and you're teaching them a
life skills. Let's remember that the main point is now
you're teaching them a life skill. That's a little later
on so they can boil water, because that, like, I know,
that's the biggest shoke all the time. Some people want
to boil water, but I mean it's really not that
hard to do guys. Yeah.

Speaker 2 (20:12):
Yeah, that was basically my upbringing. Both my parents were working.
No one was cooking, lots of microwave food, lots of
TV dinners. And I have no judgment on them. It's
just a skill that they didn't learn. And you're right,
it's an essential skill, especially if you want to keep
your body healthy and well, it's very difficult, I would
say nearly impossible to eat out every single meal and

(20:35):
have a healthy diet and thereby a healthy mental state.
You had also mentioned that this is kind of like
a hobby for your you and your wife. And I'll
say that there's a study that actually says people that
have hobbies that use their hands are happier than people
that don't. So when I initially was like, oh my gosh,
we got to get hobbies that use our hands. I
was already you know, pickling and growing food. And I

(20:58):
said to my husband, maybe you should start with a
and he's like, willing, where do you even think of that?
I'm like, well, using your hands. And so he decided
he wanted to start doing cooking, and that's using your hands.
And it does you know, you put on if you
have a particular type of cuisine that you're making, you
put on some music from that cuisine, like you know,
French country or Italian cafe music, and it's so much fun.

(21:21):
It just brings your kitchen to life. And I think
that we've lost a lot of that in the American culture. Instead,
we've kind of been plugging into the matrix, which is
come home from a long day of work, we're all tired,
and turn on the computer or the TV and then
watch some binge watch something and think that you're going
to do it for three minutes and or thirty minutes
and you end up doing it all night. And so

(21:42):
for those of you that are like, yeah, that's what
I do, and thanks so much Elizabeth for making me
feel crappy about it. Now there is a solution. You
can do something like habit stacking or habit chaining. And
so with habit chaining, what you would do if you
come home and you want to put your feet up.
You can go, Okay, I'm gonna do my normal habit,
whether it's a good habit or a bad habit, but

(22:03):
I'm going to add five minutes of going on TikTok
or on online any any particular site and looking for
a recipe to make my favorite you know, my mom
used to make spaghetti and meatballs, and so I want
to find a healthy version of spaghetti and meatballs, and
so I need to find a recipe that only has
three steps, and how can I do that? How can

(22:23):
I find an easy meatball recipe? And so do that
for five minutes, and then after you're done, then watch
whatever show you were going to watch. And you know
it's okay that you still have that habit that's not working,
but you can add another habit to it. It's going
to do a few things. It's going to bring more
hope into your life, because anytime that we take action,
we have a little more hope. It's like, Okay, I've
done something. Yeah, I'm still stuck in the rut that

(22:45):
I usually have, but I've done something, and it's going
to limit that self judgment because it's you know, we're
swimming upstream here in this modern society. To be healthy,
it is hard. It's not easy to decide you're going
to be healthy. And I think you've even said that, like,
you know, with your diabetes diagnosis, I'm sure that you

(23:05):
know when you first heard all the things that you
needed to do to help your body heal, it felt
overwhelming because the majority of people are just continuing to
do everything that they need to do and they're getting sick.

Speaker 1 (23:17):
You know, it's funny when you say that, though, because
when I first got I remember it was felt like
a death sentence. The everybody may be reacted because my
uncle accordsally passed and we were really close and my aunt,
my godmother, which is his wife. You know, she passed
away recently though, but you know, me and him were
always close. I remember the good times she had but
he always struggled though a lot of times, but he

(23:37):
was always a really big guy. And I know near
the end he just started deteriorating and I was just
like when I found out myself, I was just like,
it was so shocking and surreal because it's like, now
you can't have all these things, and it's it's really
not what it is. It's more of a balance thing
and understanding because a lot of people when I talked to,
they're like, ohll diabetes, that's just sugar. No, no, listen,
you got it all wrong. You're you're missing. The one

(23:58):
thing I really component that drives it is the is
carbs a lot of times too. But my wife recently
has found she's diabetic, but she's starting clean and her
A and C has been dropping dramatically. She went from
me from from eight all the way down to six
and a month. And it's just like just rejuice a
lot and things like that too, which these are all
great things to buy, Like the instapots are so great

(24:18):
too for those people that don't have a lot of time.
Crap pots are always great. Still, meal prepping is a
lot of times what we do too, will meal prep
things or I just go real basic with what I'm
I just get real basic what I'm meaning too. A
lot of times I'll just eat the same thing, but
I'm just like, I'm okay with doing that because I'm like,
all right, I gotta get something in, you know, And
it's it's hard because it's a balance snack. I'm going
to tell you right now, if you have diabetes, you

(24:39):
need to learn what your body reacts to, like what
makes it tick and what those continuous meters are really
nice to you because you can see how your body
reacts the different things you're putting in. And that's what
my wife is doing. She's trying different things, like okay,
how with these you know? And I think the great
thing with pasta though, is that they're doing great things
nowadays with these alternatives. Just don't be fooled by all

(25:00):
the flashy labels and everything too. And look at the ingredients, like,
really look at the ingredients, because if you start reading
and you can't understand ninety percent of them, yeah, just
put that right back because it's probably not worth it.
You can get a spiralizer and make zucchini noodles and
you have that same spaghetti you want and it's the
same thing, but people are just like, so, oh yeah,
because I went vegan for a little bit too, and

(25:21):
I was really big into a lot of the alternative
options and I really liked you know. I was eating
meatless sausage at one point, and I was just like,
you never even knew, Like like I had the kids
even meatless chicken nuggets and they were like, okay, these
are good. They loved it, you know. And I think
that's what people are scared of, is that they're so
used to the oh, give it to me now type thing,
and it's like they don't realize the aftermath of like

(25:41):
you once your gut's bad and then you feel like crap,
and if you're depressed, you're gonna feel like crap even more,
you know, and things like that too, and it's just
it's it's when you say you choice, the first thing
I thought of. And I'm sure a lot of us
that were in the nineties, we remember Jack with Jack Delaine,
the guy used always of reducing Everyone thought he was crazy.
But look at old Jack, Like Jack was like in
his nineties almost and he was looking fantastic, and it

(26:04):
was all because he's taking in natural stuff like, you know,
juicing's great. There's a lot of things you can do,
and there's so easy recipes. There's we have one of those.
We spend a lecture that we got one of those
ninja ones, that little juicer thing. Oh my god, Elizabeth,
I love this thing. It's so great, you know. And
it's like a lot of these the speaks of equipment
you have, you can you can invest them to do
other things, like your mixer. That's how we make our butter.

(26:26):
It's like, oh, well you need all these fancy things. No, no, stop, stop,
you're over complicated. You don't need all that. You just
the mixer could be used for everything. You make breads,
you can make your own pastas. You can do anything
you want with these things. You just gotta think that
these are tools, you know, not to be scared of.
You know, just like use them. It's not gonna it's
not gonna hurt you have them. Like into pot. I
love that thing. I use that for everything possible. I

(26:48):
can put stuff in there. I can make soups all
the time and things like that. I make my own stuff,
you know, and then I like making my own brats.
You know, get like those whole rotistrie chickens, which I
know everybody likes to hate on. I could like leave
the row tisty chick guys. It's great. It's versatile. You
can do a lot of things with it. You can
make like chicken salad and things like like mine. I use.
I use a little bit of manaise, which I'm my

(27:09):
next venture is to start working and making my own
Manai's homemade mannaise myself. That's hard up because it's really
not that hard, exactly what Elizabeth just said, not that hard,
you know, But I mixed mine. It's a little bit.
I was doing a little sour cream now, but I'm
working towards going towards like you know, like Greek yogurt
or something in replace it. But you don't really notice
the difference. It actually tastes a lot better. Does it
taste like salty? Like a lot of those, uh, you know,

(27:31):
manonnaise and things that you see in all the times
and things of the packets. I get scared when I
see packets because you're like, God, what long has that
been there? Is it bionic Mannai's or is it real manaise?

Speaker 2 (27:40):
That's true, like if mayonnaise is sitting on the shelf.
Real mayonnaise is only good for about a week. So
if it's sitting on the shelf for you know, a year,
or the expiration day is six months from now, it's
not real mayonnaise. So I really hear what you're saying. Now,
there are a few things that I want to offer
to you. The first thing is Keifer. Do you see
this little jar of food that's behind me. Keifer is incredible.

(28:02):
It's super easy to make. So you just take cream
or milk and you take Keifer grains that you can buy.
I got mine from a raw dairy farm on Etsy,
and you stick it in there for two days. And
what it does is it eats up a lot of
the lactose, which for you would be great because it'd
be less sugar. And it also eats up a protein
called caseine. So a lot of people will say I'm

(28:23):
lactose intolerant, but they're actually caseine intolerant because it's just
a difficult protein to do. So two days you keep
it out and then you've got this incredible It can
be used for this is cream, so it can be
used as sour cream with your baked chicken. It can
be used. I will sometimes put it in a fruit smoothie,
like yesterday through some strawberries and an apple in my

(28:45):
little tiny blender, and out came out this delicious with
like two eggs and two egg yolks, so I had
four yolks total. So it was really high protein and delicious.
And this is something you and your wife can do.
Here's what I love about Keifer. And you can buy
it in the stores. But in the stores a lot
of times the yogurt and the keifer are not They're
not fermented as long as forty eight hours. It just

(29:07):
costs too much for them to do it, so you
don't get as much of a breakdown of predigested food.
But Keefer is amazing. It actually eats candida. Everybody talks
about Candida overgrowth. Candid bit overgrowth is a particular fungus
that will give you cancer. It's if it's left untapped,
and it also causes depression, anxiety, brain fog. For me,

(29:29):
it was causing it phasia where I couldn't speak, I
couldn't think of words like right now. The fact that
I can have an entire sentence makes me really happy,
because you know, ten years ago that was not happening
because of the brain fog, and so Keifer will actually
eat those things for lunch. This thing will break up
all of the bad stuff in your gut and on
top of that yogurt. When you have it, it comes in,

(29:51):
it cleans out your gut. It like feeds some happy microbes,
and then you expel it. Keifer comes in, goes into
your intestines and colonizes. So you're eating it and it's
staying there and it's continuing to help you by eating
the microbes that are not going to help you, by
allowing your gut to seal so that you're not getting
toxes into your bloodstream. It's a remarkable food. And so

(30:12):
I would love for us to talk in a year
and you tell me how fantastic you and your wife.

Speaker 1 (30:17):
Yeah, it's a new venture all to try. Definitely easy,
always into trying different things. Like I said, we've make
her own homemade bread sometimes.

Speaker 2 (30:25):
You know, yeah, this is right.

Speaker 1 (30:26):
Up your costs. It's ridiculous, you know, right it with
a loaf of bread like the ones that are like
the real ones. Yeah, the real ones cost you a lot.
But if you go to like the bakery, like we
tend to buy bakery bread versus anything. But then we
start making ourselves because you compare the costs and everything.
You know. She she had found a great recipe and
it was like really hard to make. She was loving
it too because she loves baking and things like that too,

(30:48):
so it was fun to do those kind of things.
And she was a big bread connoisseur, so and it
was like, I gotta, I gotta tell you, it's probably
the best bread I've ever had them in life. Like
it was so good. You didn't need a lot of
things out there. You get some that homemade butter, splash
it on there, you know. And and mind you, when
you're making your own homemade butters, you can add garlic
and all these other other birds and doesn't take long. Yet,
you know, it's saying that you can make all these

(31:09):
different kinds of butters. Yeah, you know, added like the
salt you want, like it's sea salted. You know, salt's good,
but you know, add a little sea salt a little better.
I like that rock sea salt in there because that
you know, that little punch, it gives you a little bit.
But you know, that's the great thing is you can
customize all these things, you know, and you see all
these different butters, Oh they're made with these this, and
then okay, we yeah again, it doesn't take that long
to make. It's really not that hard. I made the butter. Heck,

(31:31):
I even made it one time. She was she couldn't
do it because she broke a wrist one time. So
harrist had broken the last few months, so she was
having me make it and I was like, okay, like
I don't know if I could do this, man, but
I got in there was doing it, and it was like, okay,
well this is not as bad, you know. But like
I said, though, you get the buttermilk from there and
use the buttermilk for something else. You know, some people
drink it. I'm not that ventress yet. You know, we'll

(31:52):
get there eventually. But you know, like it's just it's
just so great because everything is just natural. You get
all this stuff yourself, and you start making everything on
your own, and you control what what your vegetables are, like,
you know, with how to get the romans. And the
great thing is like look for farmers' markets too. Yeah,
you could find incredible things being grown around you that
you don't realize people are making and seeple. These guys
have all these surplus and things they are bringing out

(32:14):
and it's real food. And another one too, a very
fun guys. Get a vacuum skiller. Mine died from fifteen
years ago, just died recently. I'm very sad, rip, but
I love the hell out of that thing. I could.
Oh my god, the things you could do with that
was so great. You could vacuum shill and prep things
ahead of time. And meal prepping two is another thing
I suggest people try to. It's like, you know, if
you don't want to cook all week, yeah, prep like

(32:34):
go ahead, prepping meals ahead of time. Get you some
containers you you can put them in, separate them. They
make great containers, he stays that separate everything around. You
could portion your foods out all that kind of stuff.
There's other recipes that you got all these guys doing
like these, you know, different burritos and other things that
you can portion out. You can freeze a lot of
them to get some most containers you can freeze them
and things like that too, you know, and stuff like that.
Just prepared things at a time, Like it's it's not

(32:56):
hard to spend one day, just that's what you turn
on some tunes and just start making it all because
the rest of the week all you do is just
come home, grab your meal, and you're controlling what you're
eating at the same time, so you're not tempted by
that faster. It's like, oh, I could get that faster.
I go home and to eat this prep meal. I
already got going hop it in for a few seconds
and we're good to go, or you know, depending on
what it is. You know, hey, listen, if I made
a great salad at home, all I got to throw

(33:18):
the components together really quick and I'm good to go,
you know, and you'll notice a major change. And I'm
telling you as a person it was a food junkie.
I eat all that crap everything you see, everything you
do now that I'm looking at a lot of it,
it's a lot of it just makes the stomach turns.
Like you, I'll try something here and there because I'm curious,
Like I'm like, oh yeah, I want to try this,
but I'll go to like like like soda wise, I

(33:38):
always go zero sugar version, and I know people are like,
oh zero sugar bet, it's not stop. I'm not telling
you to go drink gallons of the crap, you know,
and things like that. It's great. It's nice because it
gets that sweetness for me, you know, and things like that.
You hits that little sweet notes I want, you know,
but remembering because I'm diabetic, I can't have a lot
of that stuff, you know. I gotta be careful how
much sugars I'm taking in. Protein's my best friend. It
gives a lot of that protein. I'll help you off

(33:59):
set you sugar spikes and things like that too, you know.
And notice notice the comments denomina here, guys we're talking
about is your food and your gut. And everyone's like
probably like, well, what is that to do with mental health?
Is everything due to your mental health?

Speaker 2 (34:09):
Everything?

Speaker 1 (34:10):
Yeah, I think that's the wain thing, you know, and
you're you're probably my second guest is actually we've talked
about this with There was another girl I had, Abby
that came on and she does the same thing. She's
teaching people how to eat better. And it's like, well,
what is that gonna do. It's gonna make you feel
better just right off the bat. You're gonna notice a
major change. You're gonna notice that you don't feel sluggish
and you don't feel so weight down and things like
that too, you know, And you can do little things

(34:32):
like you out for a little walks, you know, take
the dogs for a walk with you, and all these
things you do like they help, and like I'm telling you,
as a diabetic, it helps me, Like my sugar is high,
I'll take a stroll. I'll grab the dogs, take a
stroll around the block. Come back, I like ten twenty minutes,
check it again, and it's dropped. And all I did
was that I don't have to go rush and go,
oh well, I got to inject all this stuff in
or I gotta take this magic pill. It's like, I
think that's what people need to understand, is that your

(34:54):
food plays a major role in these things, you know,
and if you start treating yourself better, that you'll have
a better mindset about things, because I think a lot
of people's relationship with food is bad. Like Elizabeth was saying,
hers was like, you know, they were told that cooking
was no point. I mean it really it is. You
can control all these things, you know. You can start
teaching kids have better relationships with their food and things
like that too.

Speaker 2 (35:12):
Yes, absolutely, and I see a lot of my family
members from my family of origin that you know, food
was not important, and now they're on you know, fifteen
to seventeen pharmaceutical drugs. It's the starts with one and
then there are side effects to that one, and then

(35:33):
you need another drug to have side effects for that.
And I remember in my teens when I had a
dip of depression, so I have a long history of depression.
I remember thinking like, it's it's never going to get better,
and a counselor was like, well, I think we might
want to put you on some medications. And there was
something visceral in me that was like, no, I don't
want that, and thankfully I was given the autonomy not

(35:56):
to do it. And then in my twenties and thirties,
I realized that. First of all, I started renaming some
of my mood states. So even now on your Instagram,
there's like there's depression and then there's depression, and so
I would start going, oh, is this just a mind
cold today? And what can I do to take care
of this cold? What would I do if I had
a you know, a stuffy nose? And so I will

(36:16):
go for a walk and I would notice that within
fifteen minutes. About the fifteen minute mark is when I
could feel the chemicals start to feel good, chemicals start
to re emerge. And now this was before I stopped
eating candy bars, because I had a huge sweet tooth
and I have a lot of diabetics in my family,
my relatives, so I know that I have a propensity

(36:38):
for that and I have to be very careful, and
so I would once I stopped, I started to do
the walking and started just like, oh, this is medicine.

Speaker 1 (36:46):
Who knew?

Speaker 2 (36:47):
And there are studies that even doctor Oz talks about,
or he talked about twenty years ago, that a walk
can actually a regular fifteen to twenty minute walk a
day can actually help stabilize your moods better than a
lot of the pharmaceutical drugs that they are overprescribing right now.
I'm not saying that pharmaceuticals aren't a good thing. I'm
saying it's dangerous how we're giving away like candy, just

(37:08):
like we did antibiotics when I was a kid. And
so the next step was to step away from processed
sugar like candy bars and all those yummy things. But
I don't think that the job. The best thing to
do is just white knuckle it. I think you need
to find please things that are good for you. So
for me, I chop up some apple. I'm a croc
pot girl. That is mym O. I love them because

(37:30):
I don't feel like they're ever going to explode.

Speaker 1 (37:31):
And I have a few.

Speaker 2 (37:32):
I have a baby, a little tiny one, and that
tiny one. I'll chop up like five apples, throw it in.
Maybe I'll put cinnamon in it if it's the winter,
but if it's you know right now, if it's too hot,
I don't really want cinnamon, and I'll just cook it
for two hours. Now I have this incredible apple sauce.
I didn't peel it. I just chopped it because I
don't want to do an extra set.

Speaker 1 (37:51):
I love apple sauce. You got me thinking out, So
you make my own apple sauce so easy.

Speaker 2 (37:55):
And then what you do is you don't want to
have it just by itself, right, You don't want to
have about sugar, So then you put some duck fat
in it and it tastes like apple pie, or you
put butter. Or for me, sometimes I'll have like a
cup of the Keyfer cream that I have, and I'll
put the apple sauce over it, and it's amazing and
it's delicious, and the high quality fat is going to

(38:18):
help the glycenic index in the apple. So you're not
just getting straight sugar. Just always add fat with the sugar, always, always, always, Yeah.

Speaker 1 (38:25):
People like oapete diabetic sugar. You shouldn't have apples this,
and it's natural sugars. I think there's what we're missing here. Now,
before everbody starts panicking, we're talking about natural sugar. We're
not talking about that highly processed crap, like, don't get
me wrong, Like like it's just like any other addiction.
I think sugar's very addictive. I don't think people talk
about that enough either. It's like super once they get
you hooked, it's like I could tell you I feed

(38:46):
for it. My wife would always make jokes to me
about She's like, hey, listen, you know you act really
weird with your candy, like you'd hide it, like you're
hiding drugs kind of thing, like I'd hide them around
the house kind of thing. And it's like I never
even thought of it that way, and so she said that,
you know, so I enjoyed you a candy bar here
and there kind of thing. But I'll eat it in
moderation though, because I'm like, I know it's gonna it's
gonna hit. I'm just like I'm preparing for it. I'm like,

(39:08):
you know, I'm gonna have one just a little bit.
It's just kind of nice, you know, because I'd like
to try some of the new stuff that comes out,
you know, and things like that. And it was like
my weakness, and it's it's just like do I missugar? No,
not really, like cause I still get it my sweet fix,
Like I said, I got my I got my dice.
Sod is that that touch that little points are those
flavored celtzer waters and things like that too. Ice make

(39:28):
some really good ones too, But even at that, you
thought to be careful a lot of those to let
the extra crap down in there. And you know, the
little water enhancers too, are nice. I used I was
using a lot of those to get some water in
my system as well, you know, and those are real
nice little tools and things like that. Even just putting
lemon in your water too, Like I felt the major difference,
like you know, and I put a lime, I got
a little I got a little crazy. I put a
lime in mine. Fantastic. But you know, it's just I

(39:52):
just think that people like they they don't realize how
dictaty are until when you start on the ear and
outside looking in. Like when I really started looking at
my calorie count, like I did a her calorie diet,
and I know this sounds crazy. It was one of
those fad diets at the time. It was completely doctor
supervised the whole time. I started really looking at the
labels of what I was eating, and I'm just like,
holy crap, people, what are you eating here? Man? Especially

(40:13):
those Grandma's cookies, Like if you look at the rest,
look at the calorie count on those things. I was like, man,
you know, because like you know, when you start talking
like macros and things like that, so at realizing how
many calories you actually eat it a day, like you
can get a lot more of like your greens and everything,
and then you get a whole surplus to those kind
of things, and it won't go towards you calari count
as much as you think it is, so you can
load up on broccoli carre it's all these other great things,

(40:34):
you know, and if you don't like those things, like,
there's a great recipe out there for riceless. You use
cabbage instead of rice, you know, because cabbage has that
kind of and you can make like certified with cabbage
and stuff and replace it. She it was really good.
I tried one of those. I was just like, I'm
gonna tell you, you could trick yourself so many different
ways with that. Like I said, with the subchini nowles,
like we said earlier, you could use skini noodles. You
do all these other spiralized things, you know, and I

(40:56):
think they're great. And I think a lot of people
just need to like just be a interest like we
have interest eaters. Don't be scared to try something new, guys,
because you know a lot of stuff you'll find you
actually like more than you realize and you're like, well,
why I eat that other stuff because I thought it
was so hard to do this, you know, And don't
don't be scared, Like like I said, just I can't
say it enough. Don't be don't be scared. Don't be
scared to try something new because you never know what's

(41:17):
going to happen. What's the worst case in there? Okay,
I don't like it? Okay, cool, you know, you don't
like that, you know, but like like like me and
Elizabeth were talking about, is you know, just kind of
replace it with something. Find something to replace that that's
that need, Like you know, like like chips for a
while for me, real hard to shake. I need that
crunch sensation type thing. So you know, I was doing
like seaweed chips and things. But I'm a venturess. I

(41:38):
like to try anything. I'll try mostly any weird cuisine.
I'm down, Let's go for it. I'm down. But you
know there's other things you can find. Just find something
to fill that gap in there that need. What does
that need you need is a crunch? You need the sweetness,
you know. Just find something that touches that point for you.
When you get there, you're just start to notice that
you feel a lot better, like you do. Go don't
get wrong, you can have those chips. That's great to
try them once in a while. Like I'm always like

(41:59):
I like for you to when they start coming these
weird flavors, I'm like, Okay, I gotta try them. I
gotta try and amnounce see what these are, you know,
and things like that too, But I like I stay
away from a lot of that stuff. Now I choose
like cheese or hard boiled eggs or a big go
to for me as well. I love hardpole eggs.

Speaker 2 (42:14):
You know, fast food. You can take it with you anywhere.

Speaker 1 (42:17):
I like to put it in different things to see
what I can make, you know, Like what was that
I discovered recently that we're making hot sauce flavored eggs.
And I know it sounds weird. Don't come for me, guys,
but it was. It's the greatest thing ever. Like, it's
so good. It's just that vinegar taste because I've always
like pickles and olives and things like that, that real
bitter taste you get. I just it hits that sensation
I love.

Speaker 2 (42:35):
So very cool. Yeah, hard boiled eggs are the best.
There are these things that you can do. And what happens,
like when you said, initially it can be daunting to
look at the ingredients on each package, but what happens
is you like, I buy ninety percent of our food
at the Farmer's Market because they have a butcher there
and they have ranchers there, so I can get my

(42:56):
meat and everything. And I know, well southern California, I'm
very lucky and then when I go into the supermarket,
I make a bee line. I know what I'm getting.
I'm getting my raw milk, I'm getting my raw butter,
and maybe I'll get some banana chips that are you know,
cooked and coconut oil, and maybe I'll get pork rinds
that gives me a little bit of the crunch. But
once you've looked at the so you spend one day

(43:18):
looking at all the ingredients, but after that you know
which brand to buy, so it becomes very easy. It's
just like you know you'd like free too lay and
it's weird ingredients. You also will know like, oh, this
one has two ingredients, this is the one I'm going
to buy. And then you just don't even see the
other things, and so it becomes much easier.

Speaker 1 (43:35):
It's just the.

Speaker 2 (43:36):
Initial The initial investigation can be can feel daunting, but
it's only one time. You only have to find the
brand that works for you one time, and then you're good.

Speaker 1 (43:44):
You're correctly. Don'tthing wrong with do research, guys like it's
it's in fact, it's better to do research. Like I thought,
my wife was kind of loopy when she used to
do it all the time. She'd dig into stuff and
now I have the same mindset she does because nice
it makes sense, like we luck out though we have
a friend one of her co works this is actually
a registered nutritionist, so she gives her advice all the time.
So she'll tell her, Hey, try these things you know,

(44:06):
and these other things you know, and be careful with
a lot of this stuff, like like peanut butter. Whoh boy,
you gotta be careful with peanut butter. Let me tell
you what, guys, you're not careful. There's a lot of
ingredients that get the natural peanut butters. It's so good.
It's because it's real peanuts. You can add of that
extra if you add some honey or his honey's great
for that too, But try and get the like the
purest source of honey you can get. I mean it,
it is a little pricey, but at the same time,

(44:27):
it's just remember you're only using it in moderation. You're
not gonna be like dumping it like you're using pancakes there.
But don't get me wrong, you can use pancakes here.
But I'm just saying is that moderation is really the key,
and the whole thing is just kind of like you know,
do do things in moderation. Don't don't just like cut
yourself off completely cold turkey your stuff, because you're not
going to succeed that way. It's going to be more
likely you're gonna fail because you know, it's just like

(44:47):
anything like uman drug addicts will tell you the same thing.
It's like, you can't just just stop. You gotta kind
of ease yourself off because even some of those big
farm medications, you gotta be careful because you can't just
cut it off and stop. You gotta you gotta be
ready because the app maths that it is just going
to be rough for you. The rest of the way, Yeah,
you definitely need supervision.

Speaker 2 (45:04):
Is if you are on a pharmaceutical, you need to
work with your healthcare team, especially the person that prescribed
it or someone that's an equal of equal tenure in
their education, to help you get off of it. It's
very dangerous to jump off that stuff on your own.

Speaker 1 (45:19):
Yeah, and too listen, And another thing is challenge them
if you need to. If you don't agree with something
they're doing, don't be scared to say something. It's your
health at the end of the day, like they'll they'll
they'll fight you on some things, you know, but you'll
find a lot of them understand your point of view.
It's like, you know, do some research to some of
these drugs they are trying to put you out, like
what are you what are you trying to accomplish when
you're using it? Because my wife's is very defiant like that.

(45:40):
They were trying to put her on something and she
was like, yeah, I'm not taking it. I don't care
what you say. I want nothing to do with it.
And I was like, yeah, you know, but it's nothing
wrong with that though, Like if it's nothing wrong, you're
not being difficult. You're just more you're more involved at
your own health care. Even at that a lot of
the healthcare providers respect that even more is the fact
that you're really involved with what you're doing, because a
lot of them I go to now they're like, hey,

(46:00):
what do you think about this? And like they'll ask
my opinion, and I'm thinking, like why do you why
do you keep asking me that? At first, I was
like why do you keep asking me those questions? But
then when I start doing my research into what their
what her endgame was, or what these these drugs are
supposed to do. You know, it's like, oh, okay, I
get while you're asking now, because you want me to
be actually involved in what I'm doing and have a
voice into what I'm saying. So I'm not like, well,
this doctor's forcing me to take this. Nobody's forcing anything.

(46:22):
Nobodys shoving the pill down your throat to go to
take these things. You could tell them no, I'm not
wanting to take that, or I don't want these certain things.
You know. My wife is a big person that does
that all the time. And at first, like I said,
I thought that was weird, but now I get it
because a lot of the stuff she's saying is making sense.
You know. It's like when you really look at the
bare minimum root of it and it's like what are
these for? And she'll just sit there and just throw it.
She can drown it off for hours for you with

(46:44):
the things are and it's it's so fascinating to listen
to you because you're like, okay, all right, yeah, you
know this is it's so cool because she she works
as a fedech, so she has a little medical background,
so she knows a lot of this stuff, you know,
so it's really cool when she comes home and starts
telling me about these different things that she's doing. If
I saw this or you know, she she's really good animals.
So I'd like to joking call her Jeff Corwin, Like,
you can ask this woman any question on most animals

(47:05):
and she could come back with a fact list of
just things and it's just funny to listen to. So
I like, I'll just pick random animals and like, hey,
let's babe, what is this? You know, Hey, what's that babe?
You know, just to see what she's got, and she'll
just start throwing things off and all that time.

Speaker 2 (47:17):
I ever tell you about the platypus, Next time you
need to hang out with her because that's a crazy animal.
There's great, She's gonna have some good facts about that.

Speaker 1 (47:25):
Well, guys, we're gonna have to start wrapping up this
episode of Pete for Society. I wanted to thank Elicits
for coming because this was fantastic. I had a great time.
I enjoyed having you here. Go check out her book Ice, Like,
you know, she put a lot of work into it.
People love it. You're gonna love it too, I'm pretty sure.
But Elizabeth, if anybody wants to come reach out to you.
What's the best way from the reach out to you?

Speaker 2 (47:43):
Thanks Pete. You can get actually a free gift from
me on my website. It's a habit tracker and it
gives you an explanation of how to make easy habits
and you can get that at Create wellnessproject dot com
forward slash gift, and my book, The Homesteader Mindset is
available on Amazon or anywhere you buy books.

Speaker 1 (48:03):
Guys. I'll provide all those links in the description of
this video or the audio if you're listening to it.
Once again, thank you so much, Lives for coming. I
appreciate you being here today. It was great. I loved
having this conversation. I'm definitely gonna go check out the
website too, because I love to check out all my
guests websites, all the information things they give you, because
you could never know what you're gonna find there, you know.
And I always like the words free. Okay, maybe cheap,

(48:23):
but I like things free. No, you know, hey, listen,
nothing wrong with that.

Speaker 2 (48:27):
Thank you so much for having me, Pete.

Speaker 1 (48:29):
No, it was great. Thank you so much, guys. And
it's this we wrap up this episode. Pete for so
anxiety you don't want to find me. I'm on X
all the way down to TikTok, I'm on Spotify, I'll
be down on iHeartRadio. And as always say, it costs nothing,
absolutely nothing to be kind to somebody. One kind act
you could do to saves of life, for hell, you
can make their day. I'm Pete for so anxiety, signing
off saying, don't ask how your day is today, say hey,
how's your mental health today