Episode Transcript
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Speaker 1 (00:00):
And if you're like me, you may have struggled with
(00:02):
your weight and your diets over the years. And just
you know, we all love delicious food, right well, what
used to be on my fork, you know, all kinds
of macaroni and cheese and steaks and yum yums like this,
and now on my fork is fish and cucumbers. Joining
us now to talk a little bit more about this,
Shelley Loving is here. Shelley, welcome in. Thanks for being here.
Speaker 2 (00:21):
Hey, JT, thanks so much for having me.
Speaker 1 (00:23):
Well as a nutrition chef and an author of a
book called What's on Your Fork? And I've had this
discussion recently with my cardiologists because my calcium scores were rough,
and so I said, I want to get a cath
I got to know what's going on. So they did
and they found what forty percent blogage and the widow
Maker thirty percent and another artery and zero in the
other one. So we said, we're not going to do anything.
We're going to change your diet and you're going to
(00:43):
stay on your statins and your low dose aspirin, and
you're going to stop the plaquform building up and clean
out the cholesterol, and you know you'll be fine, just
hang it, but you can't continue on the path you're on.
That was an eye opener for me. And I've been
over this process time and time again with weight loss
programs here and there, but that one and since then,
I've lost twenty two pounds in about three weeks. And
(01:06):
holy moly, Yeah, I'm telling you, man, it.
Speaker 2 (01:08):
Goes to your cardiologist Jesse for actually talking about the
root cause, which is food. Yes, not too many doctors
are doing that, so kudos to your cardiology.
Speaker 1 (01:17):
Well, and we had the discussion. I actually brought this
up to him and I said, I've always heard that.
You know. We had two discussions. One was red wine
and the other one was processed foods. I said, look,
I know bacon's full of fat. I do like the
taste of it, and I know sausage Jimmy Dean, whoever
it is, takes great care in processing their foods, but
(01:39):
I know it's garbage. And he said, listen, there are
two types of food. One is nutrition and the rest
of it is poisoned. There's no gray area. So and
processed foods are some of the worst. I don't care
if it's bores head or not. And it looks like
real roast beef coming off. You know, it's get out
of it. Forget about it. Tell me about why it's
(02:00):
so bad.
Speaker 2 (02:02):
Well, let me explain to your audience if you don't
mind what is processed food, because people just it's kind
of skewed. It's not just the stuff in the center
of the grocery store, it's all over the grocery store.
So let me use strawberry as an example. It's an
easy analogy. You have a whole strawberry that is a
real whole food. It hasn't been altered in its state
at all. Then you have frozen strawberries. These are minimally
(02:23):
processed foods. They take the strawberry, they take it to
a factory, they freeze it, They put it in a bag,
and they put it on the shelf or in the freezer.
Then you have ultra processed, which would be strawberry jam.
They take the strawberries, they break them down, they add
flavor enhancers, sugars, chemicals, preservatives, they put it in a
jar and put it on the shelf. So anything that
has been taken to a factory altered its natural state,
(02:46):
and that includes like your processed meats, that includes sour cream,
that includes so many other things just in what you're
thinking of, like crackers and chips. So ultra processed foods
is taking a natural food in the factory, doing a
bunch of things to it to keep it very elementary,
and putting it back in the grocery store with all
these chemicals and refined oils and preservatives and added dies
(03:09):
and flavors. So that's what ultra processed foods are.
Speaker 1 (03:12):
You've got to be on fire for Rfkjun You're coming
in and saying, look, we've got to get a hold
of our situation here in this country. We eat so
differently than they do in Europe. Are you on board
with his policies and his change that he wants to
bring down.
Speaker 2 (03:26):
I am very on board, and I'm loving all of
the laws that are changing state to state. It makes
me happy, you know, always a little bit fearful that
we're excited about it right now and it's going to fade,
and I just don't want to lose momentum with this.
And that's my biggest hope for what RFK is doing
is just keep it going and don't lose momentum just
(03:48):
because you have a new position in politics. Let's keep
this going. So I always tell people too, don't rely
on your government to keep you healthy. You've got to
own your health. You've got to know what you're eating,
you've got to know how to read a food label,
and you've got to be responsible for what you put
in your body every day.
Speaker 1 (04:04):
Yeah, and where's the best way to If the average
person is saying, Okay, my gosh, it's you just mentioned
so many things that I thought were healthy. And you know,
what's the best and easiest way for people to kind
of look at this. I've got an app called you
go y Uka on my phone and you scan the bars,
you know, the price bars, the codes, and it tells
you all about it, whether it's a you know, red bad,
(04:26):
no good, yellow, not get real hot, but it's better
than bad, and then green, you know, real good. And
I use that a lot. But is it just as
easy to look at labels and what should we be avoiding?
Saturated fats, cholesterol intake? I mean, where do you start?
Speaker 2 (04:42):
No, No, not at all. As a matter of fact,
I don't even look at the nutrition facts. I ignore
that completely. What I like to do to teach it
very simple. If people are overwhelmed to learn how to
properly read a food label, Number one, stop looking at
the front. It's all marketing. Don't worry if it says
added fiber, added calcium, whatever to make you think gets healthy.
Ignore that. Where you're going to have all the control
(05:03):
is just reading the ingredient list. What's in it? Do
you recognize it? So the first five ingredients on that
list are the most important. So after that, if it
has a ton of ingredients, we probably don't want it anyway.
But the first fiber because it goes from greatest to
least on that list. So the first five or most
important because that's the majority of that food. So once
(05:24):
people learn that, and they learn okay, these first five ingredients, Okay,
one of them's sugar, Well that's the common sense that
that's probably not the healthiest option. Or if it's a
refined oil like vegetable or canola oil, put it back
on the shelf. We don't want that in our body.
So learning how to read the food label and sticking
to the ingredient list is going to really help you
have your blinders off on what you're consuming.
Speaker 1 (05:46):
Yeah, well, how do you feel about olive oil. I've
been told olive oil is better choice than butter, but
once again, it's also an oil. There are good oils.
Is that a fake?
Speaker 2 (05:56):
Absolutely? I'm very much pro oil. Olive oil, avocado oil,
coconut oil, sesame oil, those are all fabulous sources of
healthy fat. And we need healthy fat in our diet.
So I am a big fan of oils.
Speaker 1 (06:11):
Yes, yeah, And I like the name of the book
What's on Your Fork, And I've read the book and
seen the plan, you know forks over knives, you know,
I mean you get back to a Mediterranean diet to
get rid of the meat fats and you know, saturated
fats that come from all types of products and the
process foods that you've talked about so much here. So, Shelley,
do you have a website.
Speaker 2 (06:33):
I do, It's shelleycanhelp dot com. Lots of recipes and
information on my website and the.
Speaker 1 (06:38):
Book, Once again, What's on Your Fork? Easy healthy meals
for everybody. And if you're trying to cut weight, don't
say I've been working out like crazy. Eighty percent of
you losing weight is your diet, not your workout. All right, Shelley,
thank you so much. I appreciate you, love your book,
And if you're like me, you may have struggled with
(00:02):
your weight and your diets over the years. And just
you know, we all love delicious food, right well, what
used to be on my fork, you know, all kinds
of macaroni and cheese and steaks and yum yums like this,
and now on my fork is fish and cucumbers. Joining
us now to talk a little bit more about this,
Shelley Loving is here. Shelley, welcome in. Thanks for being here.
Speaker 2 (00:21):
Hey, JT, thanks so much for having me.
Speaker 1 (00:23):
Well as a nutrition chef and an author of a
book called What's on Your Fork? And I've had this
discussion recently with my cardiologists because my calcium scores were rough,
and so I said, I want to get a cath
I got to know what's going on. So they did
and they found what forty percent blogage and the widow
Maker thirty percent and another artery and zero in the
other one. So we said, we're not going to do anything.
We're going to change your diet and you're going to
(00:43):
stay on your statins and your low dose aspirin, and
you're going to stop the plaquform building up and clean
out the cholesterol, and you know you'll be fine, just
hang it, but you can't continue on the path you're on.
That was an eye opener for me. And I've been
over this process time and time again with weight loss
programs here and there, but that one and since then,
I've lost twenty two pounds in about three weeks. And
(01:06):
holy moly, Yeah, I'm telling you, man, it.
Speaker 2 (01:08):
Goes to your cardiologist Jesse for actually talking about the
root cause, which is food. Yes, not too many doctors
are doing that, so kudos to your cardiology.
Speaker 1 (01:17):
Well, and we had the discussion. I actually brought this
up to him and I said, I've always heard that.
You know. We had two discussions. One was red wine
and the other one was processed foods. I said, look,
I know bacon's full of fat. I do like the
taste of it, and I know sausage Jimmy Dean, whoever
it is, takes great care in processing their foods, but
(01:39):
I know it's garbage. And he said, listen, there are
two types of food. One is nutrition and the rest
of it is poisoned. There's no gray area. So and
processed foods are some of the worst. I don't care
if it's bores head or not. And it looks like
real roast beef coming off. You know, it's get out
of it. Forget about it. Tell me about why it's
(02:00):
so bad.
Speaker 2 (02:02):
Well, let me explain to your audience if you don't
mind what is processed food, because people just it's kind
of skewed. It's not just the stuff in the center
of the grocery store, it's all over the grocery store.
So let me use strawberry as an example. It's an
easy analogy. You have a whole strawberry that is a
real whole food. It hasn't been altered in its state
at all. Then you have frozen strawberries. These are minimally
(02:23):
processed foods. They take the strawberry, they take it to
a factory, they freeze it, They put it in a bag,
and they put it on the shelf or in the freezer.
Then you have ultra processed, which would be strawberry jam.
They take the strawberries, they break them down, they add
flavor enhancers, sugars, chemicals, preservatives, they put it in a
jar and put it on the shelf. So anything that
has been taken to a factory altered its natural state,
(02:46):
and that includes like your processed meats, that includes sour cream,
that includes so many other things just in what you're
thinking of, like crackers and chips. So ultra processed foods
is taking a natural food in the factory, doing a
bunch of things to it to keep it very elementary,
and putting it back in the grocery store with all
these chemicals and refined oils and preservatives and added dies
(03:09):
and flavors. So that's what ultra processed foods are.
Speaker 1 (03:12):
You've got to be on fire for Rfkjun You're coming
in and saying, look, we've got to get a hold
of our situation here in this country. We eat so
differently than they do in Europe. Are you on board
with his policies and his change that he wants to
bring down.
Speaker 2 (03:26):
I am very on board, and I'm loving all of
the laws that are changing state to state. It makes
me happy, you know, always a little bit fearful that
we're excited about it right now and it's going to fade,
and I just don't want to lose momentum with this.
And that's my biggest hope for what RFK is doing
is just keep it going and don't lose momentum just
(03:48):
because you have a new position in politics. Let's keep
this going. So I always tell people too, don't rely
on your government to keep you healthy. You've got to
own your health. You've got to know what you're eating,
you've got to know how to read a food label,
and you've got to be responsible for what you put
in your body every day.
Speaker 1 (04:04):
Yeah, and where's the best way to If the average
person is saying, Okay, my gosh, it's you just mentioned
so many things that I thought were healthy. And you know,
what's the best and easiest way for people to kind
of look at this. I've got an app called you
go y Uka on my phone and you scan the bars,
you know, the price bars, the codes, and it tells
you all about it, whether it's a you know, red bad,
(04:26):
no good, yellow, not get real hot, but it's better
than bad, and then green, you know, real good. And
I use that a lot. But is it just as
easy to look at labels and what should we be avoiding?
Saturated fats, cholesterol intake? I mean, where do you start?
Speaker 2 (04:42):
No, No, not at all. As a matter of fact,
I don't even look at the nutrition facts. I ignore
that completely. What I like to do to teach it
very simple. If people are overwhelmed to learn how to
properly read a food label, Number one, stop looking at
the front. It's all marketing. Don't worry if it says
added fiber, added calcium, whatever to make you think gets healthy.
Ignore that. Where you're going to have all the control
(05:03):
is just reading the ingredient list. What's in it? Do
you recognize it? So the first five ingredients on that
list are the most important. So after that, if it
has a ton of ingredients, we probably don't want it anyway.
But the first fiber because it goes from greatest to
least on that list. So the first five or most
important because that's the majority of that food. So once
(05:24):
people learn that, and they learn okay, these first five ingredients, Okay,
one of them's sugar, Well that's the common sense that
that's probably not the healthiest option. Or if it's a
refined oil like vegetable or canola oil, put it back
on the shelf. We don't want that in our body.
So learning how to read the food label and sticking
to the ingredient list is going to really help you
have your blinders off on what you're consuming.
Speaker 1 (05:46):
Yeah, well, how do you feel about olive oil. I've
been told olive oil is better choice than butter, but
once again, it's also an oil. There are good oils.
Is that a fake?
Speaker 2 (05:56):
Absolutely? I'm very much pro oil. Olive oil, avocado oil,
coconut oil, sesame oil, those are all fabulous sources of
healthy fat. And we need healthy fat in our diet.
So I am a big fan of oils.
Speaker 1 (06:11):
Yes, yeah, And I like the name of the book
What's on Your Fork, And I've read the book and
seen the plan, you know forks over knives, you know,
I mean you get back to a Mediterranean diet to
get rid of the meat fats and you know, saturated
fats that come from all types of products and the
process foods that you've talked about so much here. So, Shelley,
do you have a website.
Speaker 2 (06:33):
I do, It's shelleycanhelp dot com. Lots of recipes and
information on my website and the.
Speaker 1 (06:38):
Book, Once again, What's on Your Fork? Easy healthy meals
for everybody. And if you're trying to cut weight, don't
say I've been working out like crazy. Eighty percent of
you losing weight is your diet, not your workout. All right, Shelley,
thank you so much. I appreciate you, love your book,
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