Food Is Therapy & Relief with Emma Goodwin

In this episode of Raised By Giants we have Emma Goodwin from Timeless Cookery channel on YouTube. Speaking about Food Is Therapy & Relief plus much more.

Emmas website:
https://timelesscookery.com/?fbclid=IwAR13FkDxIoy0HNy8R_lxxnjJiU91FKpHgFgjYbHJJrVoFDeXTtN5NCDafy0
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Ryder's Info:
https://linktr.ee/raisedbygiantspod

Episode Transcript

(00:01):
Welcome back to Raise by Giants,where we talk all things spirituality. I'm
writer Lee. In this episode wehave gaps coach Ama Goodwin from Timeless Cookery,
the online cookery school for the nutritionalProtocol, Gut and psychology syndrome speaking
about how food is therapy, reliefand much more. Join us now,

(00:47):
Emma from Timeless Cookery channel on YouTube. Welcome to the show. Thanks so
much for coming on. How areyou doing? Oh ready? Well,
thanks writing, I'm doing great.And Paul us in touch together Paul Knight,
and he's a great friend and I'mglad that he recommended you to come

(01:07):
on my show. So we're gonnahave a really fascinating conversation here today.
And where I want to start thisoff with is how did you get into
like your journey? Where did yourjourney start with? With what you do
and starting your YouTube channel, startingyour website? How did that all come
about? Well? I wasn't verywell. It's the usual story, isn't

(01:34):
it. I was sick and Iwasn't getting any better, And every time
I went to ask for help,I just wasn't getting it. So I
had to kind of do a bitof deep diving and I discovered this lovely
lady called doctor Natasha. And whenI read her book, I just started
weeping with relief because I realized thatthat's what was happening to us. And

(01:57):
the book was called GAPS, whichis stands for Gut and Psychology Syndrome.
And you know, it just describedall my kids' symptoms and all the symptoms
I had and during my pregnancies,and you know, the ear infections and
the constantly you know, the snottynoses, and we had ticks and twitches,

(02:19):
tumor torettes. My daughter had tretts, you know where you just like
shouted out, you know, shewas swearing at the mass teacher at school.
You know, I was like,how's this girl going to live a
life? It was a bit scary, but anyway, I tried to do
the protocol, which is a nutritionalprotocol basically GAPS. It's a way of

(02:40):
eating. It's basically how we usedto eat before industrial foods came along.
Meat and verd and fish and stockpot stews, lots of good fats,
all the things they tell us tohave to go very you know, we
have supposed to have a very littlebit. It's top of the food pyramid,
a little bit of fat, youknow, but really I think we
should have fat right at the bottom, high fat, lots of tallow,

(03:06):
goose fat, lard, you know, the fat from the lamb, butter,
gee, cultured cream, all ofthose lovely good fats. And lots
of ferments as well, lots offermented foods, fermented dairy, fermented verg
fermented drinks, fizzy pop but likemade of kefti and complicher stuff like that.
There's a gut healing protocol, andwhen I tried to do it by

(03:29):
the book, I failed miserably.And then I became a GAPS coach.
I trained with doctor Natasha, andnow I've created a gaps app where people
can learn all about this kind offood is medicine. So I'm teaching people
all over the world. Now,Yeah, I honestly think the food is
the best part of being in thisreality. Right. There's so much you

(03:50):
can do with food, and Iseriously think the food is the only thing
that continues to evolve because you cando so much with it. Everything else
kind of seems to be like astandstill. You know, we haven't really
evolved societally. We've just evolved technologically, and I think the food is something

(04:11):
that is very important. Do youthink, Emma, that people just need
a nice home cooked mual and thiswould solve a lot of our problems.
It's about It's about, right rider, Honestly, it's it's a kind of
meeting two vegge. What do theyused to eat? And in the Second
World War? Meeting two vege it'skind of you know, you make things

(04:32):
stretched by putting them in the stockpot. It's like a magic caldron,
a power potion, and it givesyou all those amno acids and the gelatine
and the collagen, these things thatare kind of been a bit demonized.
The collagen. You know, theytalk about injecting collagen in your lips and
things, and it's like, whoa, that sounds gross. I don't want
collagen. That everyone's woken up tothe fact that collagen is actually exactly what

(04:54):
we need. But we don't reallywant these hydrolyzed, industrially produced the powders
for collagen. We want this thereal deal. Just stick a bit of
boxtail and stockpot, you know whatI mean. Yeah, And also with
all the pesticides and the plastics andeverything that goes into the manufacturing of foods.

(05:16):
Actually read a studying. I'm surethat you're familiar. You're probably not
so much with the United States,But on an average, the average American
ingest five grams of plastic a week, which is as big as a credit
card a week in the United States. So by the time you're like fifty,

(05:41):
that's what like close to thirty poundsof plastic that you've ingested through you
through your life. I think youknow, if your gut is intact,
meaning not permeable, you haven't gotleaky gut, then the plastics should go
straight through you, you know.But the trouble is they of things like
glypha, satan, these pesticides,and also the vast amounts of grains that

(06:04):
we're all imbibing. We're eating everything'sgrains. If it's not corn, it's
wheat. If it's not wheat,it's rye. And they all contain glidin,
which is lectin, which contains thisstuff called zonulin, and it melts
the tight junctions between your little epithelialcells or you've gut lining, and then
you've suddenly got an inn and whatever. You know, it is undigested or

(06:29):
toxic or whatever can get into yourblood string. But if you've if you've
got those type junctions really nicely tight, then you're protected. It's like your
first line of defense. You know, your gut is like eighty percent of
your immune system, and it's beensorely compromised by unregulated chemical corporations or self

(06:50):
regulated chemical corporations since the Second WorldWar, really and some really duff advice
from the so called authority who's supposedto be out there helping us. Do
you think that this has been doneto us on purpose? Do you think
that they're purposively putting plastics and purposivelyputting all these pastides on our food and

(07:15):
then they're giving it to it oris this more of like a distribution problem.
Is this a distribution issue and asupply and demand issue. It's hard
not to think that some of thisis on purpose when you look at the
history of how we've been advised toeat, because it was never any it

(07:43):
was never the business of the governmenthow we ate until about nineteen fifties,
and there was this guy called anselKeys, and he was involved with creating
the first the ration. It wascalled the k Ration in the Second World
War, and he also did thebiggest study on humans starvation, and I

(08:03):
think he used conscientious objectors for hisstudy. I think it was sort of
work that was carried on after theSecond World War with the Nazis. Frankly,
it all came over to the Statesand it kind of carried on there,
and that's when these think tanks aroseand started to advise the government to

(08:24):
tell people what to eat. Andthat's when they started to say, don't
have saturated bads, have vegetable oils, have marjarine. It's better for you.
It'll be better for your heart.You know. They kind of sidled
into the Hearts Association and started tobasically tell a load of whoppers, tell
massive, great, big food lies. There's some interesting guys on Instagram talking

(08:46):
about food lies. But yeah,it's hard not to think is this on
purpose? Are they doing this onpurpose? I've got to say that I
think the vegan agenda is a ployto weaken humanity because I help a lot
of vegans recover when they sorely damagetheir health by going plant based to save
the planet. Yeah, that's whatI was getting ready to ask you,

(09:09):
is about vegetarians and U and veganzoo, because it's this idea that you
know, I mean, if somebodywants to be a vegan, if someone
wants to be a vegetarian and it'snot about you know, saving the planet,
and they just want to do it, then that's like up to them,
right. But you're saying that vegan, being vegan isn't the healthiest option.

(09:31):
So what would you recommend that peoplewould eat instead of being vegan?
Would you cut down your meat intakeand do more vegetables, what would that
process look like. I don't adviseanyone to become vegan. I don't believe
there's any peoples of the world whoare vegan. They try and tell you

(09:54):
that some people in India are vegan, but really it's more that there are
tribes people in the world who eatnothing but meat. The Inner Wit of
the far North, the peoples ofthe Planes in the Himalayas, the peoples

(10:15):
of the Mastai, the in Africa. They just eat animal products and they
don't eat hardly any vegetables. Arereally carnivorish. But so I don't think
it's natural for humans to try todigest plants solely because when you look at
our digestive system, it resembles morethe digestive system or of a wolf than

(10:37):
it does as sheep, because sheepand cows have rum and which is a
stomach that's full of bacteria ready toreceive the plant cellulose, which is really
tough to digest. You know,they give us supplements and things in these
vegan friendly cellulose capsules. It says, Vegan friendly cellulose capsules. They're completely
indigestible and actually cause a lot oftrouble. So they're not human friendly,

(11:01):
but they're vegan friendly. We're notWe're not equipped to digest the plant cellulose.
We're just not. But we candigest meats very easily. And you
know, I'm helping some little kidswho are they've got what they call failure
to thrive, where they're literally vomitingup their own mother's milk because it's too
toxic to them and they're so broken, and so it's like, what's going

(11:22):
to happen to them. They've gotfailure to thrive, they're basically on their
way out, and we can createa kind of substitute for their mother's milk
with chicken stock. Pure aid livers, chicken livers with a little bit of
fermented colostrum and some fermented milk froma dairy, you know, from cows,

(11:43):
from goats, from wherever, witha few other little additives in it,
you know. But and then wecan give that to them, so
we don't want to give them aformula, powdered formula made of I don't
know women They make baby formula outsoy these days, which is just criminal
because that's a complete end of disruptor. But you know, we're bringing people
back from the edge with this protocolby using animal products prepared in a in

(12:09):
a very easily digestible way. Youknow. What would be the cause of
that and then not being able totake their mother's breast milk? Is that
hereditary? Is a genetic It's basicallyjust the topped up of toxins, writer,
And it's kind of like we're alllike a bucket. And you know,

(12:31):
it's a generational thing. So ifmy grandmother was a bit I mean,
that generation, wasn't he about shewas born in like nineteen thirteen or
something. That generation had it quitegood. But then you know, my
mother's generation, she had antibiotics,she went on the birth control pill,

(12:52):
all these things trash you microbiome.And then she had me, and so
I was a little because whatever whateverthe microprobime of the mother is, the
baby picks it up when they're born. When they pick it up, they
say it's sterile in in utero,but it isn't. And then of course
I had my kids. I wasa little bit deficient. And then I

(13:13):
had my kids. They were alittle bit deficient. And so it goes
on. So you get deficient,you get a bit toxic because of your
deficiency, and then your whole bodyis like a bucket and it starts to
just fill up with you name it. You know, the fire retardants they
have on furniture, fumes from paintsin the house, pleading products, the

(13:35):
pesticides, the herbicides, we've spokenof, any kind of pharmaceuticals you might
have taken. If your body hasn'tbeen able to metabolize them and get them
out properly, they'll be just millingabout, they'll be stored in fat cells,
they'll just be you know, evenplant toxins. This is really wildwide.
It's blown my mind. This lastcouple of years, I've found out
about the lectins, the fights,the oxillards. Ox alerts are a killer,

(13:58):
and they're naturally occurring plant toxins andthey just kind of top up in
your body if you're a little bitbroken and you're not detoxin properly, and
probably as we're all a little bittoxic from As I said, they self
regulated chemical corporations since about the nineteenfifties. It's a comutative. Yeah,
it's really interesting too when you lookat the transition from people breastfeeding, because

(14:22):
breastfeeding has been really demonized in theUnited States. I don't know so much
about how it's working in the UK, but when you research that and you
go back, you realize that Nestleywas the biggest perpetuator of getting people from
best breastfeeding to subsidizing for formula.And they send out they send out these

(14:45):
reps to other countries and they dressedtheir reps as nurses and then convinced the
mothers that breastfeeding was not the wayto go and that they needed to subsidize
their breast milk for a formula.And that's why I got a lot of
mothers using formula instead of natural breastment. Criminal frankly, it's criminal. Yeah,

(15:07):
and you know baby's milk, mother'smilk is fifty saturated fat. And
then they expect the babies to weanonto rusks and baby rice and carbs,
when really babies need a similar amountof saturated fat when they're starting to eat

(15:28):
food. So first baby food perfect, first baby food is raw egg yolks,
which they tell pregnant mothers not toeat. And they you know,
you know, organ eats liver andheart and kidney and the stock pot.
When babies start to you know,grow their teeth, you can give them
like a chicken bone to gnaw onto help them with their teething, and

(15:52):
that's going to get their body readyto receive you know, chicken and whatnot.
Yeah, it's criminal, what Nestiedid. Yeah. Do you think
that food can be an addiction?No? Not, not like necessarily a
bad addiction. I mean, I'msure there's you know, it can anything

(16:12):
and be good and bad in largequantities. But I want to get your
thoughts and your ideas behind food addictionfor sure, Oh my god, yeah,
one hundred percent. And I thinka lot of people use food as
a prop, don't They to distractthemselves, or to just pass the time,
or I don't know, as acomfort because they're not actually having their

(16:37):
emotional needs met or they don't haveintimacy in their life, or so that
that kind of putting it in yourmouth, and it's like it's like suckling,
really, isn't it. It's likesuckling at the breast. You know,
it's a kind of comforting thing.And you know, why shouldn't we
enjoy delicious foods because we're sensual beingsand like you say, it's like one

(16:59):
of the really fun things of beinghuman good food. But there's a difference
between good food and food like productsthat have literally been created to get us
hooked, which are full of thewrong fats and the wrong sugars. Because
we've all got this predisposition to leantowards wanting facts and sugars because it's natural.
That's why we get this. Wewant the sweet taste. You know,

(17:22):
vegetables taste sweet when they're very highin minerals. And you can measure
that with a little bit of kickcalled a refractometer, and you squeeze a
little bit of vegetable juice onto yourlittle things. It's a tool they use
for testing the specific gravity of amust when you're making wine or beer or
something like that, and you lookthrough this little thing and it'll give you

(17:45):
a reading. It's a bricks number. It's called a bricks number. And
yeah, when vegetables are very highin minerals, they taste really sweet.
So it's like we're wired to wanta bit of sweetness. But the trauma
is sugar, like the sugar plantationsthe industry. The sugar is just so

(18:07):
toxic and we don't really need it. I mean, it's nice to have
a little bit of sugar to fermentwith, you know, but we don't
need to eat sugar. We caneat honey, which is a monosaccharide and
a medicine. Let's have cold extractedhoney raw from local to you. That's
proper medicine. And let's have that. You don't need much. But sugar,
my god, and it is soaddictive. It is really addictive.

(18:32):
They've literally they've literally sat in alab and worked out the wrong fats and
the wrong sugars and how addictive theycould make it. Literally then genetically modified
all the foods in order to makeit the wrong thing for us to eat

(18:52):
ye. Don't even get me startedon that. It's just horrendous that it
should be outlawed. It's criminal,really, GMO, what are we doing?
What do we think? What dothey think they're doing? Trying to
make it, make it better thannature made it? Forget it. We
can do that by selection anyway.As farmers, we can just select.
I used to be a biodynamic organicgrower. I used to have a community

(19:15):
supported agriculture scheme and I do twentyvegeboxes a week, and I bread.
I kept chickens and bread pigs andhad sheep. And you know, you
can you can select the animals youwant to breed with. You know,
it just takes a few generations.But this stuff they're doing with the gravest
modification is just a joke. It'snot joke. Is dangerous. Well,

(19:40):
there's stories in the United States aboutfarmers growing all their crops and doing everything
on their farm, and then somebodywould come in and plant some kind of
different crop that would contaminate the allof the farmer it's like organic craps,

(20:02):
and then they would come in andlike attempt to shut them down if they
weren't like complying with the regulations andcomplying with all the stipulations that they were
supposed to be doing. Yeah,man, Monsanto did that and came in
and went, now that your cornspollinated with our pollen from our genetically modified
think that needs your thing is nowgenetic modified. You don't have the pain.

(20:22):
You know, you can't use itbecause we've got patent and we're going
to sue you and actually putting peopleout it. That's happened. Shocking,
absolutely shocking. No, farming hasbeen under attack for generations. Farming has
been under attack since they brought cheapimports from one continent to another in like
the late eighteen hundreds. Farming hasbeen under attack for the longest time.
It's a miracle actually that if youcan get hold of some nice organic pastor

(20:47):
raised something, you're lucky, youknow. And raw milk as well.
I know you've got the Western aPrice Foundation there in America, an amazing
fabulous organization who have a fund forfarmers who are being harassed by the authorities
for selling rural milk, which isa wonderful gift of the food rual milk.

(21:07):
So you mentioned the honey earlier.Is it true that we should be
justing local honey from local bees.But what's the dynamic there and how does
that help us? I'm not surewhy, but I think it is whatever's
local to you has the medicine init. So say, for instance,

(21:30):
you suffer with a bit of hayfever maybe, which incidentally will be gut
related, not that a lot ofpeople would acknowledge that, but if you've
got any kind of inflammation and youknow, getting a runny nose when you
get come near a cat or somekind of allergy, you know that's because
your immune system is compromised because you'vegot leaky gut I was explaining earlier,

(21:52):
which can be sorted out with gaps. But say you have got a bit
of reaction to pollen in your area, you know, so taking local raw
honey can just be a kind ofhomeopathic little dose of the medicine to help
you deal with that. But it'sa monosaccharide as well, honey, which
means it's in the smallest building blocksof sugar, so your body doesn't need

(22:17):
to break honey down. It's alreadybroken down into it easily, a similar
ble, really nourishing, lovely thing, So it's not going to feed pathogens.
The thing is with table sugar andother sugars is that they're disacharidal polysaccharides.
It's lots of sugar stuck together,which we do. Body's got to
break them into the single monosaccharide beforeit could use it. But because we're

(22:38):
a bit broken, we're not breakingit down properly, so you're getting whole
pieces of undigested sugar getting any bloodstreamand causing inflammation and also feeding pathogenic gut
bugs. That's the whole point ofthe protocol that I'm doing, is we're
getting rid those pathogenic gut bugs andreplacing them with these wonderful ferments, probotic

(22:59):
foods. It with making it homefor pennies because it's really affordable to just
chop up a cabbage with some salt. Actually medicine. You know. Now,
how is food connected to spirituality?Do you think that there's a solid
connection there, I would say so, yeah. Having been a biodynamic grower,

(23:22):
so I was. I was veryconnected to the land where I was
growing my vege, and I wouldplant by the phases of the moon,
and I would practice biodynamics, whichis when you take certain preparations and mix
them into a vortex of water ina barrel, and you would sit there
for an hour and meditate before yousprayed the water on your land to feed

(23:47):
the plants or to feed the soilor whatever. So you would sit there
and meditate thinking about how lush theplants were going to grow, and thinking
about you know, just visualizing allgood things and giving thanks to these plant
beings, you know, I meanthe beaver of the field or the you
know, the the land has akind of guardian in the fairy realms.

(24:15):
I don't know what you want tocall it. You know that there are
energies out there and we can workwith them, definitely when we're growing off
food and when we're you know,when we're husbanding the land and stewarding the
land and husbanding the animals as well. Definitely, it's all to do with
how you imagine best possible outcomes andgive thanks, you know, to these
invisible forces that they're they're on.Yeah, that's what I like to do,

(24:40):
and that's why I like to cook. Even if my cooking isn't the
best thing, it doesn't you know, it tastes the best. I still
look at it as like a meditativepractice. Like I don't hardly ever eat
out, and when I do eatout, it's like once a month or
twice a month or something like that. The majority of my time is when
I eat is from what I cook, you know, So that's a I

(25:03):
think that it's a very meditative process, right, because I think that we've
gotten the wrong idea of, frommy personal opinion and my personal thoughts,
the wrong idea of what meditation is. You don't necessarily need to be sitting
with the lights off, with youreyes closed and a meditative Buddha's stance or

(25:26):
doing whatever right. Meditation can bedone while you're doing other things. I
like it. And that's what Iuse for washing the dishes. That's what
I use when I'm taking a shower. That's what I use when I'm cooking.
How lovely. Yeah, I likeit. Yeah. I When I
was about twenty eight, I hada massive mental breakdown, which, knowing

(25:48):
what I know now about gaps,was got related. But I was super
depressed and really anxious, and everytime I tried to put food in my
mouth, I would just, youknow, just cry. I couldn't eat
that. For about six months,I got really, really skinny, and
which kind of was a blessing indisguise because I fasted my way out of
the depression. But I did finda yoga center and it was shiven Andy

(26:12):
Yoga Center, and they did yogaand meditation, and I kind of got
a bit hooked then when I wasabout twenty eight twenty nine, and I
was doing that thing of you know, you know, sitting cross legged.
I'd get up really early in themorning, do my ass on us,
do my forty minutes of meditation,and then do forty minutes of meditation in
the evening as well, and reallydevote myself to it, which did actually

(26:34):
settle me right down and help meget focused. And it was a good
thing at the time. And thenI had kids and it was like there
seemed to be no time for meditationlike that. And so yeah, like
you say, I kind of justmade it a conscious thing to be when
you're chopping the edge, you're choppingthe edge, I'm right here chopping the

(26:56):
edge. I'm sweeping the floor.I'm right here, sweet to the floor.
You know, just being present really, isn't it. Yeah, And
I think the energy transfer is veryreal, right, and whatever we put
our energy into when you're cooking yourown food, if you're whatever kind of
mood or emotional state that you're inis being transferred onto your food. And

(27:19):
we don't know what kind of emotionalstate people are in when they're cooking in
a restaurant. I can guarantee youthat it's probably not a good emotional state
because everything seems to be hectic anda restaurant. And then even when you
take that to the grocery store,anybody that's whoever stocked those shelves has also
touched your food as well. Andpeople other people in the store that's picked

(27:41):
up the food and put it backdown, you're also getting their energy as
well. So it's it's just somethinginteresting to keep in mind, No really
important, really important. And alsowhen we started to work with the food
is the medicine me and the kids. We've been so sick, So we

(28:03):
made a point of making sure thatwe were in a really peaceful state before
we sat down to eat. Sowe would sit to a table and just
stop for a minute and just breathe, and then we'd hold hands. We'd
all make a kind of one up, one down, So you're giving and
receiving all at the same time,make a little magic circle, hold hands
around the food and just says thankyou for the food, you know,

(28:26):
blessings, blessings on the meal andthank you. And it makes a real
difference what kind of state you're inwhen you're eating, because if you're in
sympathetic mode, which is a bitfun, if you're standing up and eating
or driving and eating, you know, it's like your body's like I might
have to run away in a minute. You know, you can't properly digest

(28:47):
your food at all. You needto just be really present when you're eating
to properly digest your foods. That'sactually a really important point you made that.
Yeah, good point. Do youthink that that's where prayer kind of
originated from? Because you know,I'm not religious at all. I don't
believe in any religion. But it'sinteresting when you look at the whole thought

(29:08):
and the idea of praying over yourfood. That could have been the intention
that that people were trying to getacross the attention onto the food and giving
things to the food. But thenit's just evolved into giving things to a
non existent god in my opinion,But there God, right, But um,

(29:33):
I think that that might have beenthe original intention behind it. It
was more giving things to the food, and like you were mentioning, you
know, everyone holding hands and thengiving you know, things to the food.
And I think that that's a veryimportant thing, because again, God,
I remember what I was going tosay. It was about a motto,
you know, doctor Amotto with hismessages and mortar, and even very

(29:57):
recently, in fact, to Valentine'sDay, I took an apple and chopped
it in half and put one halfin a jar marked love, and another
one in the jar marked hate.And in the house here we'd walk past
the jar and go, I loveyou, and then there you're disgusting,
you know, to the other one, to the hate one, and I

(30:18):
mean, I forgot to do itafter about five days, and then it's
sat there for a month. Butthe one that was loved was fairly intact,
and the one that we hated wasdark, gray, fuzzy, moldy,
gone really rank. So even ifyour food is doesn't come from necessarily

(30:41):
the best source, and you arethinking, oh god, I can't afford
pastor raised, you know, Ican't afford the best, you know,
but I can only get this andit's like, but it's like, thank
you so much. You've got somefood on the table. You know,
you just make the best choices youcan with the resources you have. You
get an a star plus for eventrying because you're making an effort, and

(31:04):
then you bless it, You blessit, you say the words, you
go, thank you, this isbeautiful, Thank you so much. You
know you love it. You lovethe food, even if it isn't exactly
the best. I mean, ifyou're sitting there and going, oh my
godsh done it, I should eatthat, I think it's going to make
me sick. It probably will.You know. That's the power of our
intent, isn't it. So wecan alter outcomes with our intent. And

(31:33):
if you don't believe that, thengo and do that apple experiment and see
for yourself. Your intent has aneffect on stuff, you know, and
you're made of stuff. So aswe have to do the same here as
is, talk nicely to ourselves aswell and say well done for trying,
you know, well done, goodwork. Yeah, influencing yourself like a

(31:59):
sort of all hypnosis, right,like you would say good things to you.
That's the reason for like affirmations andthings you're you're influencing yourself, and
oh my god, no one shouldunderestimate the power of I am. It's
massive. You say, I amfeel in the blank, I am succeeding,

(32:21):
I am successful, I am findingmy way, I am happy,
I am healthy. Even if youdon't necessarily feel it, it's a powerful
It's like a spell, isn't it. But then it's not out of the
realm of possibility that we can influencethe food. We can actually even influence
others for the better, you know. I mean, I've talked about this

(32:44):
several times. The energy that youbring to a conversation, the energy that
you bring to a room full ofpeople. Right, if you come in
and you're down and you're depressed,and you're like, oh, hey,
how's everything going, guys, everybodyelse is going to be is going to
act like that too, because youinfluence people with your actions and your attitude
in your behavior. Right. Butif you come in and you're like,

(33:06):
hey, guys, yes, let'sget this, let's do it. We're
gonna do everything great, you know, and then it's going to hype people
up. And likewise, if youeven think, oh my god, would
she hadn't said that she's such abitch. If you even think things like
that, it like sends a littlebarb of energy which sticks in the person.

(33:28):
It's like a it's like we're allwalking around cursing, like Paul did
a fabulous Paul Night. What theFlock TV did a fabulous thing about the
cursor, which is you know whatwe're using to point on the screens with,
you know, the curses of thecursor. Like so I'm saying,
and I mean, even a thoughtcan end up having a negative impact.

(33:50):
It's gonna be really careful what we'rethinking, which is why it's so crazy
living these days with these weapons ofmass distraction right in front fiar faces telling
us bad things, showing us disastermovies making us feel the edgy and nervous.
Because of all of the narratives outthere, which largely most of them,
I think we can should just ignorethem and start working with the power
of our intent to actually do thegood things that we want to do and

(34:14):
do the good things that we wantto see. You know, yeah,
and people can you know, yougo to a concert, right, you
feel that hype energy of being atthat show, and the same thing works
at a church right, you goto a church er in a communional space
with other people, that energy isflowing between other human beings. And that's

(34:40):
been I personally believe mistaken as amysterious force and this force outside of us,
when it's not. It's within allof us. And when we come
together and we have that same kindof emotional state and that same kind of
energy going on, that energy flowsthrough everyone's simultaneously, and it gives you

(35:01):
that effect as if there's something externalto you doing it, but really it's
just everybody that's in the group that'sdoing it. I'm really with you on
that one. I think we reallyunderestimate the power of We underestimate our own
power. I mean, if wecould just all come together and send the

(35:21):
right vibes in the right direction,we could sort of like melt everything that's
gone wrong, everything that's going wronghere at the moment. You know,
I quite often send out prayers ofnot prayers, affirmations or thoughts where I'm
saying, especially if I'm going throughportals, like Paul says, if I'm

(35:42):
going across a big bridge, orif I'm going through a kind of a
doorway or an entrance or whatever,I say to myself, I strengthen the
web of life, and I bringfull power to all those who are working
to strengthen the web of life,and to all those who are creating havoc

(36:04):
and you know, messing with theweb of life, make all their plans
with a disintegrate and fail and soat harm none and so it is.
And if we could all start thinkinglike that all the time, I think
we'd be pretty powerful. Actually,yeah, I think that the agenda from

(36:28):
the media, because there's never reallyanything good on the news. They don't
talk about anything good. There's neveranything good on TV, and the things
that are good has been like hijackedfor some sort of agenda. And I
think that that's too subtly program oursubconscious mind, because our subconscious mind is

(36:49):
a very important aspect of being herein a three D physical reality. Do
you have any thoughts and ideas aboutthe subconscious mind? Um, well,
this, our subconscious mind is whatgot programmed kind of from nought to seven,
isn't it. It's like when wewere in the womb and to about

(37:14):
the age of seven, where we'rejust like a sponge and we're just looking
around us and observing and taking itall in. So whatever we see in
here during that time will create ourkind of playbook, like this is how
we operate, Oh, this ishow I must react to the big angry
man, or this is how Imust react to the little child, or

(37:37):
you know, and then we endup replaying these things that we just picked
up, you know. So beinga conscious human, grown up adult,
we can observe ourselves if we're behavingin a way any anything other than you

(38:01):
know, as we would like tobe treated or do as you would be
done by it, or in ayou know, is this there is this
a moral or correct or nice orfriendly way to be? Or am I
being unreasonable or edgy? Or whyam I getting triggered? Or when?
When? When we're not behaving itany other way than courageous, courage and

(38:23):
above. You know, if we'rebeing shamed, which feel ashamed, or
we feel grief stricken or any ofthese negative emotive emotions you know, envious
or resentful or any of these thingsangry, we need to like look at
ourselves and go, oh, okay, where's that coming from, which is
hard because the emotions kind of literallytake you where. It's emos energy,

(38:45):
emotion, isn't it an emotion youjust kind of like start doing stuff before
you even though you're doing it whenyou're stuck in these emotions. But I
think if we can, it's theseemotions that can teach us where we need
to. You know, I wouldlike tapping, do you know tapping the

(39:05):
emotional freedom technique. I really liketapping. It's a really useful tool.
I use it all the time.And if ever I'm feeling anything other than
courage and above, because you know, as long as you can just stay
at courage and go, I'm justgoing to try. I'm gonna be brave.
I'm going to try. You startto spin up and out into contentment
and mutual acceptance and you know,enjoy eventually, you know, and you

(39:28):
stay away from these negative emotions.So what I like to do is I
observe if I feel a negative ematue, which I don't need. Say,
I've got fifty five soon, andI've been through some decades of not feeling
right. Now, I've eaten properlyand my body is built of really strong
stuff, which means I'm able toactually grab hold of my own intent and

(39:49):
point it where I will rather thanbe distracted. So when I get a
funny feeling, I go, Okay, that doesn't feel right. I grab
hold of it and I look atme. Whatever triggered me is the mirror
to go why do I feel likethat? I never kind of point the
finger anymore. I used to.I never point the finger anymore. If
you point the finger, you've gotthree three fingers pointing right back at you.

(40:12):
So subconscious is these sort of playvideo tapes or play books that come
out of you unwittingly because you're notconscious. So, but we can use
that subconscious programming to actually grow intomarch, bigger, better, wiser humans.

(40:35):
Do you think jealousy is related toresembment or resembment related to jealousy.
I think they're two different things,aren't they. Um. Jealousy is covetousness

(40:57):
is wanting something that somebody else hasgot, and resentment is more um.
I mean, you can be resentfulof like a flatmate who's just standing in
the wrong place. You'd be like, God, say we're standing now,
I want to be you know,you're in my space or that's a kind
of resentment is a bit so damagingresentment, it's really damaging feeling resentment.

(41:21):
You can't. If you can't getget to the space of forgiveness and acceptance
with anything and everything, then there'sno healing. Can you hear my dog
crying? Sorry a little bit,It's okay. Um. Yeah. I
think that it's important to get ridof those resentments because there can be something
really tanny and really small. Theycan affect us, you know, way

(41:45):
later in our life and come outin a completely different way than what was
intended, and they eat you up. If you don't deal with them,
they eat you up. And whatI've been doing this is just a full
tip for anybody that's that's listening.That's really helped me out, and I
would like to get your thoughts andopinions on it too, is before I

(42:07):
go to bed. Before I goto sleep every night, I think of
the things that might have affected menegatively that day, and then I released
them. And if I can't pinpointany of them, I just say,
you know, I release any andall resentments and known or unknown, seen

(42:28):
or unseen you know, from mybody, so that they don't you know,
become an issue in the future.And that has really helped me out
a lot, because I think thatour astral state, and when we sleep,
we are the most susceptible to ourthoughts, our negative thoughts and our
negative ideas throughout that day, andthen they manifest in our dreams. So

(42:50):
we're getting them double double, We'regetting them throughout the day, and then
when we go to sleep, they'rethey're manifesting in our astral state as well.
So they're pounying us during the dayand then they're pouning us in our
sleep as well. So how interesting? That's really interesting? What a good
idea to Yeah, say that alitt laugh Matt was a release fore I
get to sleep. Yeah, Becausethese these things, if they if we

(43:13):
hold onto them, they can justlike make a dent in our aura,
can't they? That? Although inour bubble, I don't know what you
call it, but like you've gotan energy field, haven't you, And
like any kind of injury or barbthat comes from someone or any kind of
hurt can actually make a dent inyour which in your sterroidal field or whatever
it is we want to call it. I don't know. And do you

(43:35):
ever hear about that? Lady Eileenmccusick, who used to use tuning forks,
and she used to be able tolike being a tuning fork and then
put it through your energy field andkind of click and drag to get the
dents out. You know, shewas using tuning forks and energy frequency of
vibration to heal those little dents whenpeople haven't managed to do it for themselves,

(43:59):
people that won't conscious enough to actually, like you, deal with it,
you know, deal with it.But it's a constant thing, isn't
it? Being human trying to dealwith all the knocks and the blows and
then well it's like a oh,it's like it's constant onslaught of stuff coming
at you that you've got to belike, oh, you know, how

(44:20):
do I just stay chiming the space? Yeah, you gotta basically know psychic
con fu. You know, yougotta know astral martial arts basically. You
know. It's uh, it's it'swild when you when you think of even
the subtle things, the subtle annoyancesof you know, everyday life. You

(44:43):
know, someone just cutting you offin traffic, or someone hawking the horn
at you, or someone you know, just everyday annoyances, and it seems
like that it's difficult for It's beendifficult for me to pen point a lot
of those because we tend to justkind of brush them off, right.
But I think that when enough ofthem kind of build up in us and

(45:07):
they're not really taking care of andthey're not cleared from your or a field,
then it tends to build up andthen it can hit you like a
big ton of bricks, like allat once. Yeah, exactly. And
this is what's happening with the foodas well, because people think, oh,
well, i'll just get some friesand I'll just get this little thing

(45:28):
snack and I'll just have that littleyou know, it'll be okay, it's
only one, you know, butwe're just getting topped up with rubbish.
And then you'll get to forty orfifty or something and you'll just come down
with something really chronic and nasty andthen you'll be going, you know,
to ask for help from unless you'vegot some alternative ideas. Yeah, so

(45:50):
this is what it's happening. You'vegot to you've gotta day by day make
the right decisions and deal with thingsas they come up. This is a
really interesting aspect cure because it seemslike people don't and I've struggled with this
myself and that you know, Iactel like I'm better than anyone. I
think they were really equal in alot of different ways, right, But

(46:14):
it seems like people they don't wantto change until something goes wrong. It's
pain is a really good motivator,but why let it get that far?
This is it does my head in, you know, because people always comes
to be going, I'm at mywitstand, I'm on my last legs.
I just feel so terrible. Ican't get up my energy levels of complete

(46:35):
screwed. I've got five on myalger or whatever kind of label they want
to give it, you know.And it's all to do with those little
decisions that you made every day forthe last thirty years. And it's like
I just wish I could get throughto people so it didn't get to that
point where they were in such painand then it's difficult. But if you
do it now, like you you'redoing your cooking every day, you know.

(46:58):
I'd love to tell you though aboutOXI. It's a little bit because
naturally occurring plant toxin. Because Iwas a grower and I was growing all
my own vege and I was reallybig on the dge. Really, I
was like, let's make veg sexy. Come on, everyone eating more vegge.
I was on that bandwagon at onepoint. But some of these palm
toxins are vicious, man. Andthere's certain ones which I've got to say,

(47:20):
I'm never going to eat again.And I grew them like a champion,
and they were in my vege boxesforty eight weeks of the year,
and that was charred and spinach.And I'm never eating a mirror again.
Never. What do you eat now? I eat port belly and stay and
hamburgers and cheese, fermented dairy,cultured cream, honey. I have lots

(47:46):
of non oxolet low oxolet veg,you know, leeks, onions, garlic,
some broccoli, couliflower, stuff likethat sweet bit of roasted edge whatever,
you know. I eat bananas andpears and apples, but I cook
them. I don't even raw somuch. And I occasionally have like a

(48:08):
juice with like raw peeled and seededcucumber and avocado, lemon, you know,
some juices. You know, eatlettuce and salads, rocket drunk with
a dressing, with a nice dressing, um stews, soups, lots of
good fats, like lots of goodfats. Like I make a fat bomb

(48:30):
frosting with coconut oil and butter,raw egg yolks and raw honey and you
kind of whip it up and it'slike a frosting. So you can make
little cakes with coconuts, flour witheggs and butter and cream, you know,
make little cakes and stuff like that. And they're vehicles for fats and
ferments. So the more facts youeat, the better. Really, that's

(48:52):
that's that's my plan. What's yourthoughts on fish? Do you mean flush?
Yeah? Love fish? Yeah,I love it, loves I eat.
My daughter just when I got ajob at the fishmongers. She's sixteen,
and she just walked in and wentand you've got a job, you
know, And they were like,yeah, come on, then Saturday morning
job, you know for a girlin the fishmongers. There's a bunch of

(49:14):
blokes in there with sharp knives andbig Wellington boots, you know, spraying
everything down with a hose. Andyeah, I popped in there to see
how she was getting on, andI ordered six oysters for my lunch,
which she shucked very beautifully. Soyeah, I'm really into my my fish.
Yeah, lovedly lovefish. Fish headsoup for anyone who's got eye problems,

(49:36):
really great fish soup, raw fish, cooked fish. I like raw
fish. I eat raw liver aswell, raw beef liver and raw egg
yoaks and raw dairy and well Iferment my dairy, but yeah, you
know raw. Yeah, I loveall fish. And everyone's like, oh,
but what about parasites and boots?Like, you know, if you've

(49:59):
got a healthy digest system, youcan cope and size for which your body
is like a universe of you.That's there's thirty seven trillion cells approximately of
human cells, and then they're outnumbered at ten to one, So like
how many other organisms are they're livingin you? It's just trillions and trillions

(50:22):
of them, it's like, youknow, and a lot of them are
things like liver, flukes and wormsand actually quite big so called parasites that
people get really like, oh parasites. But doctor d Sasha says they're there
for a reason and your body callson them to fulfill a function. So
your body will say, hey,we've got topped up with a lot of

(50:45):
heavy metals. Wait, Candida,come over here, and like sort out
these heavy metals for me. Becausecandida, which is like thrush, which
is like a fungle of saying grow, really helps to killate heavy metals in
your system. So if you've gotan overgrowth of candida, chances are you've
probably got heavy metal toxicity. Solet's look at lots of ways that we
could help the candida rather than tryand kill the candida and take anti fungals

(51:08):
and start, you know, let'stry and help the condider to get the
metals out, and then it willnaturally, the condider will naturally go back
to being a small, tiny partof your microfire rather than having a flush
of growth. Yeah, there's lotsof reasons why the so called parasites are

(51:30):
there. They're actually doing you afavor. And when you can look at
it like that and have a bitof paradigm shift and think of yourself as
a universe of all these different organisms, then it feels nicer than to think
that something's trying to get you.That whole word parasite makes you feel as
though something's trying to take something fornothing and get you. Right, So

(51:50):
let's not call them parasites. Let'scall them the cleaners. That's what talks
and Natasha calls them anyway, thecleaners. We've got the cleaners in.
Yeah. The reason that I askedthat question because this is just a theory,
and I thought, I don't knowif there's been any scientific studies and
there's any proof or evidence for it. But I had heard that when you

(52:13):
cook your food or you bake yourfood, it releases some kind of supposed
cancer causing agent. Do you knowanything about this, if this is true
or not? Like this is justsomething that I heard like two or three
years ago on some kind of Itwasn't an article or anything. Barbecue and

(52:36):
things like that. Is that whatyou're talking about? I think that it
may think that it was related tothe oven, like something with the vegetables
that when you bake them or something, it releases some kind of cancer causing
agent and it doesn't have that ifyou're eating your vegetables raw. Again,

(53:00):
I don't know how much truth thereis to it or not. I don't
know. I mean, I readsome of these things. I'm just like,
nah, my gut just tells me. My gut tells me, like,
nah, shut out. I don'tbelieve it. I don't care what
they say about them, you know, medical papers or these. You know,
some of them might hold some truth, but I think some of them

(53:22):
are You know, they're written forthe person who's paid for it to be
written, so you know who's who'sasked, who's commissioned this work. You
know there's this guy, do youknow, Tim Noakes whose doctor is a
doctor in South Africa, and hewas working for big university and he was

(53:49):
he wrote a book called Carbloading orsomething I can't remember, but it was
about marathon runners and it was abouthow you could like sustain your energy running
a marathon carb loading. And he'dworked for thirty years or something on these
projects, funded I think by thegrain cartels in this big university. He

(54:09):
got to about sixty and he wasrunning up a hill because he was a
runner, and he lost his Mojo'slike, oh my god, I haven't
got any energy. Some out withme. And then he went home and
he thought, I looked in hisinbox and there was some new republication of
the Atkins diet, which is ahigh fat diet, low carb, high
fat, anti to everything that he'dbeen teaching, and he thought to cheer

(54:30):
himself up. He'd deep bunk it. So he had a little read of
it and he went, actually,this makes a lot of sense. And
then he had to go back onhis thirty years of talking about card low
carbloading and say, you know,why, don't think I got it all
wrong. And he was quite closeto the end of his career, so
he said to himself, I'm justgoing to come clean. And then it

(54:52):
was called The Law of Running.His first book, The Law of Running,
and then he wrote another book calledThe Law of Nutrition, completely on
its head what he'd said before,and it's like, not about carbs,
it's about fats and proteins, andwe need them more than we realize.
And you know, anyway, theythey took him to the cleaners man.
They really nearly destroyed him for speakingout like that. Well, I'm glad

(55:15):
to forget he had enough gall abouthim and had the balls to actually do
that, because a lot of peoplethey don't want to correct themselves whenever they
get something wrong, and they don'twant to come out and say the opposite
right. But I think that that'sthe very honorable thing to do. I've
had to take a you know,make a U turn on you know,

(55:35):
I was telling people to make greensmoothies with spinach and charred you know,
and knowing what I know now aboutoxellates, it's like, oh my god,
I'm really sorry I said that,and I gave it to my kids
for having's sake for years making theproblems worse. Oxillants are a killer man.
And you know, they've they've knownabout oxillate overload in the medical literature

(55:58):
since the eighteen nineties, and thenaround nineteen twenty or something, it kind
of oh, maybe nineteen forty,I don't know, but it disappeared,
you know, the kind of mentionof oxilla over they I don't know if
they thought, oh, well,it's not a problem anymore, but it
bloody well is a problem. Alsoabout the same time, who showed up
on the scene nineteen thirties telling everyoneto eat their spinach on top by the

(56:23):
sailor man. No no, no, no, no, no no.
You know, with this olive oilgirlfriend called alive oil. Oh yeah,
that was the beginning of them promotingthe Mediterranean diet. You know. That's
why I think things are happening onpurpose, that kind of silly reason,

(56:44):
not a silly reason. It's justbecause my gut feeling is telling me they've
been purposefully weakening us and oxalt overload. You know, they made the potato
a staple in Ireland. You talkto anyone who's brought up in Ireland,

(57:04):
it's like, oh yeah, potatoes, potatoes that was our staple. Potatoes
are jam packed full of oxillats.And then you know they created the famine.
I don't know when the famine wasin Ireland. I think it was
the eighteen hundreds at at some point. So they had studied what it was
to flood a population with oxalerts,and then you know they knew about it.

(57:30):
Basically, what do you find inevery shop on every street corner,
every convenience store you call them,I think you know of every town of
every in every country virtually. Whatcould you find in the checkout what you
used to be able to anyway?Crisps and chocolate or chips you call them

(57:52):
Christian chocolate. They're both jam packedfull of oxillars and we're all just merrily
topping up on them all day long. Yeah, and they're conveniently placed right
there, very easily accessible at thecheckout. Yeah, it's it's definitely a
planned thing to a very large degree. So what are some of the things

(58:15):
that you use to like cook with, like as in like pots and pans
and things like that, Because weknow that certain pots and pans and cookware
have dangerous, harmful chemicals on themtoo. So what is there a certain
brand, certain kind of cookware thatyou cook with. Um A cast iron

(58:45):
great cost iron skin is brilliant.UM enameled pans you know, like La
Cruise they call them in France,and don't they're kind of like pans that
have an enamel coating on them ina lid, a big heavy lid or
a Dutch shovin um. Yeah,but non they used to have aluminium pans

(59:14):
as well. Just awful. Imean, stainless steel is all right,
stainless steels Okay, you know youjust throwze up there for a second when
you said something about non stick pans. I didn't get anything after non stick.
Oh yeah, I was just saying, yeah, non stick pants.
They're dreadful that they're they're terrible,terrible chemicals. You don't want those in

(59:35):
your house. Non stick pans.But and I am skill it great.
Um an aluminium as well. Theyhave some pans that are aluminium, very
lightweight that you want to watch out. You don't want an aluminium pan,
but stainless steel is okay. Yeah, good point. Thanks so much Emma
for coming on my show. Ireally appreciate you. I really enjoyed the

(59:57):
conversation. Let people know where theycan find you online, plug your YouTube
channel, in your website. Oh, thank you. Yeah. I met
timeless cookery dot com and I havean online cookery school for the GAPS protocol,
and I have a GAPS app thatI've got that I'm teaching people all
over the world. And you canfind me on Instagram at timeless Cookery and

(01:00:24):
YouTube Timeless Cookery and on Facebook.I'm just me am a goodwin because I
did have a timeless cookery thing,and then in the metaverse they swapped everything
around and now just me am agoodwin. You on a fast book.
I call it margut Zuckerberg strikes again. Thanks so much. I really appreciate

(01:00:46):
your time this evening. And shoutout for Paul Night on What the Flack
TV for hooking us up together,and for everyone else thanks for watching and
listening. And the links to allof Emma's information will be in the description
of this video. Much love,to everyone in the chat. Please be
sure to hit the thumbs up buttonto help the channel and the YouTube algorithm

(01:01:06):
share. Subscribe at the belticon aswell for notifications. All on my links
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else you listen to podcasts on Rumble, Odyssey and A Sailor One Rock Fan.

(01:01:28):
And remember we're not only in aspiritual war, but a war on
humanity. Stay aware, stay alert, keep loving your heart for everyone,
Stay safe out there, and ifyou can see through the illusion, you
are the solution. See you guysnext time.