Latest / Inspiring Stories / Jennifer Lloyd Back To The Roots With Our Food

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Jennifer Lloyd Back To The Roots With Our Food · Inspiring Stories

0:04
Speaker 1: Thank you for listening to the picture of the radiant.
0:26
Speaker 2: Rat.
0:28
Speaker 3: You readything to me? Oh well, well say, oh well,
0:57
not a.
0:58
Speaker 2: Bad stop alone. I just need salihashion along. Is it.
1:32
Speaker 1: An welcome back everybody? In today's world, we have food fads,
1:41
we have food fetishes, we have fast delivery, we have
1:46
ways of getting food electronically so that we never even
1:50
have to set foot in the kitchen. But a lot
1:55
of it is leading to unhealthy lifestyles and ways of
2:02
creating food addictions and unhealthy ways of eating. I would
2:08
like to introduce to you today Jennifer Who is a
2:12
holistic nutritionist. She's based in Coquitlam, BC. She specializes in
2:17
gut health. She believes that food can be nutritious, delicious,
2:23
and fun. With her knowledge and passion, she empowers clients
2:29
who are feeling less than their best to regain focused,
2:35
clarity and energy. When not only working with one oh
2:41
one clients, you'll find Jennifer giving talks at corporate events,
2:48
hosting online and in personal workshops, and tending to her garden.
2:57
Trust me, her garden is pretty cool and I plan
3:03
on learning lots from her as I tried to myself
3:08
to have my own little vegetable patch with berries, and
3:16
not only not only for my own health, but also
3:19
for the health of the little insects and creatures that
3:26
are around us that are struggling also to survive. But
3:31
we'll get We'll save the the the insect health to
3:36
another show. But let's bring Jennifer on the show and
3:41
learn how we can eat healthier, be healthier and have
3:47
a better gut.
4:01
Speaker 2: Something we can.
4:21
Speaker 1: Welcome to the show, Jennifer, and you have some really
4:25
cool at least I think the cool beliefs around food.
4:29
Maybe it's because they kind of match some of my
4:31
beliefs around food, like the energy and all that kind
4:34
of stuff. Why don't we start there? And because I
4:38
think that maybe we can change some food habits if
4:42
people learn to believe in food differently.
4:47
Speaker 4: That's a good place to start. But first, may I
4:50
say it has been a pleasure of meeting you, Michael,
4:52
and to be here on your podcast. Thank you, Thank
4:57
you for having me.
4:58
Speaker 1: Thank you.
5:01
Speaker 4: Beliefs on food, I'm going to say that is a massive,
5:04
huge question, but one that I'm happy to answer in
5:08
that I believe that food is fuel, it's our energy,
5:14
and foremost I believe it needs to be fun. Food
5:19
is something that we all do every day, so one
5:23
thing that we all have in common. We all need
5:26
to eat, and what we choose to fuel our bodies
5:30
with is what can be called the difference. Was that
5:34
for a good overview of my.
5:36
Speaker 1: Beliefs, Yeah, I mean it is about what we put
5:46
as fuel into into our bodies, because it not everything
5:52
looks Everything may look nice and pretty, but nutritionally it's
5:57
not always the same, is.
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Speaker 4: It at all? The quality of food varies drastically, and
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I think in a large part we have our modern
6:07
day food manufacturing to think for that, all our additives,
6:12
artificial colors and sweeteners and food labels that are very misleading,
6:19
and it's I think for the most part, it's about
6:22
getting back to the roots of food, getting back to
6:26
our soil and good soil quality, how your food is growing,
6:31
who is growing in your food, And quite often I
6:35
suggest to my clients to shop at your farmer's market,
6:40
be friendly, chat with your growers, learn their growing habits,
6:44
and quite often you're going to find that they have
6:48
organic growing practices, but they're not certified organic, and so
6:54
you get the cost savings in that as well. So
6:57
just a little friendly conversation. You can learn a lot
7:01
from your growers.
7:02
Speaker 1: Yeah, yeah, because there's a lot into growing food and
7:10
from soil to sprays that they that they may use
7:16
or don't use.
7:18
Speaker 4: And fertilizers and glycosate and yes, absolutely.
7:22
Speaker 5: Yes, yeah, but that's a whole other conversation.
7:26
Speaker 1: Yeah, I was going to say, we're going to lead
7:28
the glycos fade out of the conversation for the dying being.
7:37
That's it. That's that's another protest into itself.
7:41
Speaker 4: Absolutely, but it sparks awareness. We do need to be
7:45
aware how our food is gruin and what we're actually
7:48
putting into our bodies. And so that is my base
7:53
belief about food. That choose the best quality that you
7:57
possibly can and enjoy your food. Food is meant to
8:02
be with people that we enjoy it aids our digestion.
8:07
We smile, we laugh, we digest. When we're an immigrant,
8:14
crowded people.
8:16
Speaker 1: Well, the bitter digestion is the happier we can be, right, absolutely.
8:26
Speaker 4: Yes, you know, we're all about taking our supplements and
8:31
our probiotics and we forget about eating real food. The
8:37
problem is that if we are not digesting that food properly,
8:41
or even the supplements for that matter, and absorbing their nutrients.
8:46
It's all for not so. I think it's very important
8:50
to make sure that your digestion is working optimally. And
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that's not as difficult as it sounds.
8:58
Speaker 1: But it's important. I think. In a previous conversation before
9:06
we actually went on air, we talked about the importance
9:11
of our gut health versus our immune system. Did we
9:18
a little bit?
9:19
Speaker 4: Yes, we did. We touched on that our gut health
9:23
is vital to our immune system. Eighty percent of your
9:27
immune system. Some in the wellness world say even higher
9:32
than eighty percent is in your gut. Yeah, And a
9:37
lot of people don't understand how important our gut is.
9:42
We now know that we have a gut microbiome, but
9:47
what to do with it or how to feed it
9:51
is sort of it's overwhelming, and most people find, oh,
9:57
I take a probiotic, I eat yogurt, I'm looking after
10:01
my gut. And I just want to say that although
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our gut is incredibly complex, it doesn't need to be
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complicated in what we do to feed it and to
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nourish our own bodies and then result live the best
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life possible.
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Speaker 1: Yeah, for those of you who are actually listening to
10:26
this program as opposed to if you happen to catch
10:31
the video version. One of the ways that I can
10:36
tell that Jennifer is optimizing her health is one she
10:42
has a wonderful glow to her skin and it isn't
10:45
due to large heaping helps of makeup. You have a
10:52
beautiful complexion. On a serious note, yeah, thank you very much.
10:57
Speaker 4: Thank you. Good genetics too, But.
11:03
Speaker 1: A lot of that, uh, because I do have several
11:07
skin conditions, and I know that you know that when
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my gut health is off, the skin conditions peak out.
11:15
Speaker 4: Absolutely, Yes, you know we don't realize that skin issues, headaches,
11:22
joint pain, a whole mirrored symptoms all start with your
11:29
gut and by balancing our microbes in there, we can
11:35
make a big difference in how we look and feel.
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Speaker 1: Yeah. So getting back to the supplements, including the probiotic
11:44
pills that are out there, if not, if not used
11:51
under the rate guides and directions, they can do more
11:54
harm to our microbiome than good, can't they.
12:01
Speaker 4: Well, again, that's another huge topic. I think supplements should
12:06
be taken wisely. They're not something to be taken willing nilly.
12:12
Oh my friend Joanes said, Oh, this worked for her,
12:17
and so you start taking it, And another friend said, oh, yeah,
12:21
you should try this supplement. That is not a reason
12:24
to start taking a supplement. I would strongly suggest chatting
12:29
with a wellness professional seeing what your body actually needs
12:34
and what would best suit you. When you start working
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with particular strains for your gut microbiome, Yes, you can
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definitely throw off the balance of your unique microbiome. And
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it's not Let me just backtrack a little bit. Our
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microbiomes are completely unique to ourselves. Mine is very much
12:59
unlike your They change with the seasons, with they change
13:06
with the foods that we're eating. They change under stress.
13:11
The good news is that your microbiome can change for
13:15
the better. Science is telling us within twenty four hours
13:19
now starts making a change. You upgrade the foods that
13:23
you're eating. It's almost like the saying you build it,
13:28
they will come. If you start feeding the right microbiome,
13:33
the right species and strains in your microbiome, they flourish,
13:39
they will multiply, and that's where your true health comes from. Yeah,
13:44
it's a wide diverse microbiome.
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Speaker 1: Yeah, just just popped in my head and I'm going
13:52
to go with it. Gas are flactuous, right when we
13:58
burp or release gas out the other way, we're kind
14:05
of a closer to between. We're closer to a G
14:08
show as opposed to a PG show. So that's not
14:17
necessarily a bad thing. That's something that that our body
14:21
needs to needs to do, and it could be that
14:24
our digestion is on track.
14:28
Speaker 4: Ah, interesting point. So let me say from mouth to
14:36
or plate to toilet, or from mouth to the other
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end is one long enclosed tube, right, So yeah, if
14:46
air is coming in as you're tubing and swallowing, it's
14:50
got to come out somewhere else. But gas can also
14:56
be produced by poor digestion foods that that are not
15:00
serving your body well in your small intestine, in your
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large colon. If we're eating foods, for instance, legumes or
15:09
a classic the beans, and they produce gas, so people
15:16
stop eating the beans, when in fact, what it is
15:21
telling us in part that we don't have the strains
15:24
of bacteria in our microbiome necessary to digest those fibers,
15:30
so it produces gas. But if we start very slowly
15:35
eating those fibers again, we build the bacteria that needs
15:41
to be there to digest properly without all the gas.
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So yes, gas can be normal. It can also be
15:48
a symptom of many things that answered without an answer.
15:56
Speaker 1: It's actually that's a pretty good answer because people need
15:59
to investigate, they don't need to just stop at the
16:05
Google search.
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Speaker 4: Yes, exactly, yes. And I think that we do more
16:10
harm than good by illuminating whole food groups from our diet,
16:16
because that's our body needs those foods, and more specifically,
16:20
it needs those fibers firm gut microbiome to digest. So
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we just say we have these one hundred trillion bacteria
16:30
cells living in and on our bodies and in our
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large colon is our gut microbiome. What is known as
16:39
our microbiome, and it's also being called the invisible organ.
16:44
So a healthy microbiome is said to be between three
16:49
and five pounds of bacteria, viruses, fungi, all of it combined,
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and that is the seat of your health. But that
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BacT all of that bacteria, it needs to eat. It
17:04
needs to be fed, and what does it eat. Greens, fibers,
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plant based foods is what a healthy biome feeds on.
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So if we start eating a lot of packaged and
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processed foods where all these fibers have been taken out
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and they added artificial flavors and coloring and made it
17:27
very appealing. It's appealing to our palate, but not to
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our gut. So it's through that process, I mean, add
17:37
in antibiotics and formula fed babies, and you've got a
17:42
whole reason for the declining health in our society today.
17:48
But it can be changed. It can be turned around
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quite easily.
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Speaker 1: Well, they genetically we're designed to house those bacterias. So
18:02
if the design is there, like you said, if it's
18:05
already built, all we have to do is fortify it,
18:08
and they show up right.
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Speaker 4: Yes, especially without getting too technical. We are born with
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or we obtain what is known as our residential bacteria
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in the first two years of life or therees, and
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that bacteria will stay with us. They're saying that it
18:30
never dies. It can be greatly diminished, but it's always there.
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And so if you start change your diet and start
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feeding it what it needs, it's that residential bacteria that
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can then flourish and become what it is meant to be.
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If we do not develop all that we need within
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those first two years of life, we can put in
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what's known as transient bacteria, and that can easily be
19:01
done with yogurts, with sour crowt you know, our naturally
19:06
fermented foods. Kombucha is a big rage right now. And
19:12
it's like if you have this flourishing city down there
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and you throw in you bring in the tourists and
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they spend their money, they create a great economy, and
19:25
then they leave. So tourists. We have to keep the
19:29
tourists coming through to keep it flourishing because we don't
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have the residential bacterias. How's that for an analogy?
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Speaker 1: I like that was I never heard it quite put
19:43
that way, but yeah, that's quite the visual though.
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Speaker 4: Yeah, so keep those tourists coming.
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Speaker 5: Yeah, yeah, so, and tourists can be probiotic supplements as well,
19:56
but again, be careful with your supplements and do speak
20:00
to a wellness professional on what type is best for you.
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Speaker 1: Yeah. So, as a food coach, how do you actually
20:09
work as a nutritionist because you coin yourself as the
20:13
holistic Nutritionists.
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Speaker 4: Yes, well, actually my designation is the registered Holistic Nutritionist.
20:24
How do I work with clients? I do a lot
20:27
of group programs. I actually teach fermenting workshops, so that
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souerkraut and kombucha that we just mentioned. I can teach
20:38
I hands on workshops on how to make your own,
20:42
which is great because then you know exactly what is
20:44
in your products. And then I work one on one
20:48
with clients, starting with where they're at right now, not
20:54
where ideally we should be, but to build it, take
20:58
it one small step. For she always say one bite
21:01
at a time to get to where they would like
21:05
theirs to be. Again, you know, it is complex, but
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my job is to bring down this huge amount of information,
21:16
the science journals, the celebrity gurus with the best new
21:21
diet out there, and distill it down into everyday habits
21:26
that we can take with us, start implementing right away
21:30
and see improvements in our health, our energy levels and
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who doesn't want more energy?
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Speaker 1: Yeah?
21:39
Speaker 4: Energy is the best currency going.
21:44
Speaker 1: Yeah, I said energy is the best currency. I like
21:47
that one. So you have a number of workshops and
21:54
things like that where you teach people to permit No,
21:57
that would be a really cool thing because I love yeast.
22:05
Actually it's uh, each cravings it can be one of
22:10
my downfalls. I was like, ooh, I probably eat way
22:15
too much bread.
22:18
Speaker 4: Yeah, you know, one thing we can do to take
22:21
that up to the next level is switch to a
22:23
true sour dough bread, so which is fermented. It helps
22:27
to break down all the shall we call them anti
22:31
nutrients of the wheat. It actually has been proven to
22:34
break down the pesticides in our wheat as well. It
22:39
makes bread far more digestible. So any of you that
22:42
are having you think maybe gluten is an issue for you,
22:46
just switch to a sour dough bread and see if
22:49
that feels a bit better.
22:52
Speaker 1: It's funny you should say that because that's mostly what
22:54
I eat is sour dough bread. Because you because you
22:56
can when I eat, I start with my nose. Good
23:04
for you, And you can actually smell the yeast in
23:08
the sour dough as opposed to whitebread. De youre like,
23:12
I don't smell much.
23:14
Speaker 4: Yes, that's true. So the natural fermentation process of sour
23:19
dough creates all sorts of health benefits for us. And
23:23
the reason I said good for you when you start
23:27
to eat with or digest with your nose, I mentioned
23:31
digestion and optimizing your digestion. That's a huge part of it.
23:36
It is having a mouth watering moment, and sometimes it's
23:41
the aroma of good meal cooking. As you come home,
23:45
maybe crop pod is brewing and you can feel your
23:50
mouth start to water. That is the beginning of digestion.
23:54
It's not when the food hits your stomach. You've created
24:01
the digestion process. You've started it with the smell food,
24:06
the most watering moment, and then chewing your food very
24:10
well is another big part of it, and that would
24:13
also help to eliminate the gas you mentioned earlier.
24:17
Speaker 1: There you go. Did notice that out of we make
24:24
a lagoon chili, it's meatless. It's all all lagoons, and
24:30
some of the smaller ones it's like they're harder to
24:32
chew up.
24:35
Speaker 4: Oh, tell me about this, lu jelly.
24:41
Speaker 1: It's most people make chili with with hamburger, so we
24:45
start with, oh chili.
24:47
Speaker 4: I'm sorry, I thought you said jelly.
24:49
Speaker 6: Okay, chili uh uh, And it's all it's all beans
24:59
and as a to.
25:02
Speaker 1: Having meat in it, right, good for you.
25:07
Speaker 4: Yeah, there's actually a really a couple of those good
25:11
chili recipes on my website if anybody is interested. Yeah, yeah,
25:18
I'm not. Let me just say so that I'm not
25:21
an advocate for any one type of diet. I'm not
25:25
promoting vegan, paleo or low flog map. I'm I believe
25:31
in food.
25:33
Speaker 1: Okay. So my opinion is like they got the paleo
25:41
vegan steak diet, all these different things they show up, Yeah,
25:49
they show up on our Instagram feed, and but they're fats,
25:57
isn't the I mean, I'm going going to go back
26:00
to my own childhood. I always taught to eat with
26:03
the seasons. It's like you eat like your your potatoes
26:09
and roots in the fall, uh and and the whatever
26:14
whatever made it through into the winter with the canning
26:18
is is what you what you got to eat during
26:21
winter and back to spring you were you get the fruits,
26:27
the berries and leading into.
26:31
Speaker 4: As well regulars spinach.
26:38
Speaker 1: And then in the summertime we ate a lot of
26:42
of of salads. And I'm not just talking about the
26:46
goofy iceberg. I mean we're talking like like real greens
26:52
salad and with loaded with radishes and all kinds of
26:57
I'm like getting my own appetite work. They're talking about this.
27:01
Speaker 4: There be a most watering moment.
27:04
Speaker 1: Yeah, and it's people are like, oh, well, why can't
27:10
it have why can't Why can't it have watermelon in
27:13
the middle of winter? Well, because the watermelons probably wasn't
27:19
How did they get it to be grown in on
27:22
your shelf in the middle of winter. It's a summer thing.
27:29
Speaker 4: I am going to say, you can have watermelon in
27:32
the winter, because it shipped thousands of miles probably from Mexico.
27:39
But it's I'm going to suggest another way, and it's
27:43
the way you were raised. It's eating with the seasons,
27:46
and it's a concept that has left our modern society.
27:52
Shall we say, you know, you can have green smoothies
27:56
all through winter if you choose, But it's not the
28:00
best for your body. It's not what your body is
28:03
actually craving. Yeah, we don't grow those beautiful greens oh
28:09
winter long unless they're in a greenhouse, in artificial lights
28:15
and chemical fertilizers, hydroponically growing. So I suggest trying or
28:22
thinking next time you go to the grocery store, what
28:26
is actually in season right now? What is growing? And
28:30
if you're not sure about that, go to the farmer's
28:33
market and you will see what is coming out of
28:35
the gardens right now. So most communities have at least
28:39
one farmer's market, usually on a Sunday. Go and enjoy
28:45
see how our food is really growing and how fresh
28:49
out of the dirt the day before, at most two
28:52
days before. Yeah, far cry from being shipped thousands of
28:57
miles to making it to your grocery store. Do you
29:02
know the bananas. I'm going to tell you a story.
29:05
Several years ago I had the I was lucky enough
29:09
to be down in Trinidad actually, and we were eating
29:13
bananas ripe off the trees. We're eating coconuts, ripe off
29:17
the trees. And honestly, I had never tasted a banana
29:22
like that. I didn't know what banana was. Sweet and juicy,
29:26
and it's very different from the bananas we see on
29:30
our shelves. And even to this day, I have them
29:34
hard pressed to eat a banana from our grocery stores. Now,
29:38
when you know what it really tastes like as Mother
29:40
Nature designed it to be, that's all we want.
29:44
Speaker 1: Yeah, there's a Hispanic dessert with fried bananas, right, Yes,
29:56
here's an interesting test for bananas. If you can fry
29:59
the banana and then out turned the mush by the
30:03
time you get it back out of out of out
30:05
of the pan, right, you found a real banana right
30:11
here in Canada. The dish doesn't work very well.
30:16
Speaker 4: The bananas are actually gassed in the transport trucks to
30:21
stop them from going bad.
30:24
Speaker 1: So yeah, but we'll say we'll save that for another conversation.
30:34
Speaker 4: I'm not an activist, but I am truly. I just
30:40
believe that we can upgrade our nutrition. We have the choices,
30:45
we just need to learn more about our food and
30:48
make better choices.
30:50
Speaker 1: Yes, And and it's on that. It's like, we can
30:56
turn this into more than one interview with with how
31:00
how food actually gets to our table, which would be
31:06
a really cool conversation, but let's focus on how if
31:11
we're if we're eating food that is grown locally, grown
31:18
with local soil, it actually helps our microbiome to actually grow. Also,
31:25
because like you said, there's a base from when we're born.
31:27
Because my base starts on the Atlantic coast, and we
31:33
both now live on the Pacific coast, so that basi
31:38
is still the Atlantic coast. And this is where our
31:40
microbiomes may have some similarities, is because of the soil
31:46
conditions that are here right right.
31:52
Speaker 4: Yes, And so people that are migrated or immigrated across
31:57
the country, we definitely have. I see a lot of
32:01
clients that are struggling, even from Brazil and from Mexico
32:07
that have come to our climate. They struggle with our
32:10
food systems. The dairy and the wheat is very different
32:14
than Europe, even Brazil Mexico. So we need to eat
32:22
where we are, but we also need to transition that.
32:26
So yes, maybe taking sewercote, combucha, any of those naturally
32:33
fermented foods and helping to provide the tourists will help transition.
32:40
But the soil where we live definitely plays a huge
32:45
role in our microbiome. It has that bacteria that we
32:51
need for changing climates, changing seasons.
32:56
Speaker 1: Yeah. Yeah, so, and you teach a lot of this
33:00
in your workshops and everything, right, I do.
33:03
Speaker 4: I do in my one on one programs as well.
33:07
This year launched a Highbridge program, which turned out to
33:11
be very successful because there's a lot of information, but
33:16
I can't be giving that one on one, So I
33:20
put it all into a program and as the we
33:25
have one in person interview to kick off, and then
33:30
the information is dripped out. They've got tasks and grocery lists, recipes,
33:38
all sorts of tips to transition their diet without making
33:44
it overwhelming, and then we'll have one on one meetings
33:48
again and as they move along things change. It's a
33:52
fabulous way to do it. Technology is amazing.
33:57
Speaker 1: Technology is amazing. It is amazing.
34:01
Speaker 4: Yeah, and it makes it more affordable for people than
34:04
rather than paying for the one on one cost.
34:07
Speaker 1: Yeah. So what are some of the best results that
34:13
people start to get after going to some of your
34:16
workshops and getting some of your programs.
34:22
Speaker 4: I think the most of the testimonials that I received
34:26
and working with clients and seeing the results myself. They
34:31
have more energy, there's a twinkle in their eye that
34:35
wasn't there before, their enthusiasm is increased, spontaneity. I think
34:42
those are all some of the best parts of being
34:45
human and feeling good. When we feel good, those pieces
34:51
really they drive us forward in our lives. When we're
34:55
not with energy or spontaneity, we're just making through the day.
35:00
We're dragging our butthole after work each day. Life's not
35:07
a lot of fun. So if we can start that
35:11
upward spiral, get it going. One of the first things energy. Okay,
35:17
then it's mostly skin issues. People say all of a sudden,
35:21
their complexion feels better, Exema is better, and psoriasis, which
35:27
the way, is an autoimmune disease and is very much
35:32
fueled by the food that you eat. So by removing
35:36
the most common culprits, if that is part of your issue,
35:44
within the first two weeks that people who are going
35:46
to dive in and do the work, there's a big change.
35:50
You see and feel a big change in two weeks,
35:53
and it does slow down, it evens off after that,
35:57
but it continues to get better and better.
36:00
Speaker 1: Yeah.
36:01
Speaker 4: So energy skin sleep that's another big one. Sleep is
36:06
an issue, too bad. We need sleep. We need our
36:10
sleep is that rest and restore time. That is when
36:15
our body restores itself. It does its own healing. And
36:20
if we're not sleeping well, we're not healing well.
36:25
Speaker 1: So energy sleep, skin, we're a self regenerative system.
36:31
Speaker 4: We are. You know, most people don't realize how good
36:36
our bodies are really designed to feel. They're designed to
36:40
feel amazing. Yeah, and it is possible, yeah, without being
36:47
too complicated.
36:50
Speaker 1: No, without being too complicated, because we are starting round
36:56
out of time. It's like, wow, it's good when it happens,
37:01
and all of a sudden you realize, oh my god,
37:03
we're at the end of the clock. Oh boy. So
37:06
if you have the opportunity to create a better world,
37:11
what would it look like.
37:17
Speaker 4: A big question, Michael. I think it would be a
37:22
world with really good soil.
37:28
Speaker 7: Where people are enjoying food growing locally, not trapped in
37:37
thousands of miles, that we all have water food.
37:41
Speaker 4: And once that is in there, then we can be people.
37:48
And yeah, I think it starts with soil.
37:52
Speaker 1: Yeah, cool, so lots of really good soil, and and
38:01
in clean water. Yes, so it's another importance. Yeah, what
38:07
are the best ways to get a hold of you
38:09
and work with you?
38:11
Speaker 4: You can find me on Instagram and Facebook us Eat
38:16
for Living dot ca A and of course my website
38:20
or email under the same Eat for a Living and
38:25
it's dot c Yeah.
38:27
Speaker 1: All right, because you're in uh if, I will say this,
38:32
if you live in the Vancouver or the gvr D,
38:38
you can find Jennifer in Coquitlam, that's.
38:42
Speaker 4: Right, yes, local, the Tri Cities.
38:45
Speaker 1: Yes, m h. So all right, everybody, thank you for
38:49
listening today, and thank you Jennifer. It's been wonderful and
38:54
hopefully we got some really tasty information. I gotta get
38:58
a food punty in at least I.
39:03
Speaker 4: Thank you, Michael.
39:05
Speaker 1: All right, all right, fin a subscribe button wherever it
39:08
may be on your screen, and please give us some
39:11
support so we can keep bringing people like Jennifer on
39:14
to educate us on how to have a healthy life
39:16
and to spread love around our world.
39:20
Speaker 4: Beautiful about.
39:45
Speaker 2: I don't know, say.
40:03
Speaker 1: This is days a reason to.
40:14
Speaker 3: Save me?
40:18
Speaker 2: Job in the wall shows.
40:23
Speaker 3: We can't try, sir, wait.
40:29
Speaker 1: So wait. The show has been produced by Depictions Media.
41:51
Please contact us at depictions dot media for more information.
41:59
Speaker 2: Mmm