Latest / Everyday Ancestral with James Barry / Food IS Medicine: Reject Convenience! Reclaim Your Health, Energy, and Family Table | Ali Miller

Transcript

Food IS Medicine: Reject Convenience! Reclaim Your Health, Energy, and Family Table | Ali Miller · Everyday Ancestral with James Barry

0:00
Welcome back to every day in Cestral. I am your host, James Berry.
0:05
And this is the podcast where we take the best from the past
0:08
and we connect it with our modern day.
0:11
I am very excited about our next guest.
0:14
I had never actually met Ali, but yet we somehow had missed
0:17
meeting each other at events throughout the years.
0:20
But I was really pleasantly surprised by this episode.
0:24
So she lays down some real gold.
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Ali is a powerhouse and a functional medicine.
0:29
And she's the author of the anti-anxiety diet.
0:32
We dive into food as medicine, stress, gut health,
0:37
and really how to take back control of your body.
0:41
I really think you're going to enjoy this episode.
0:44
Please enjoy, Ali Miller.
0:46
I'd love to start by just asking like,
0:49
what does food as medicine really look like for you
0:52
in a daily life, both as a clinician and as a mom?
0:57
The way I describe food as medicine is like a double-edged sword.
1:01
I find that it is equally important to focus on the removal
1:06
of those chemical additives, of those pro-inflammatory foods,
1:12
of those gut irritants or hormone disrupting compounds.
1:16
And everyone listening is going to be at their own place
1:20
and their continuum of as they go on their wellness journey,
1:23
more and more and more starts to kind of shed in that space.
1:26
But then I believe equally there's the abundance swing
1:29
on the other end of the spectrum.
1:31
And this is where we're looking at getting a variety of cuts of animal
1:37
following that snout to tail philosophy.
1:39
So we're getting the nutrient density of organs and the glycine
1:43
in our slow-cooked meats and in our connective tissue
1:46
or brain function, let's say, or getting a variety of fightocompounds
1:50
and anti-inflammatory antioxidants in the diet.
1:53
So I believe both in the idea of like,
1:55
these are the things that we are looking at proactive prescriptions
1:59
based on the individual.
2:00
And then these are the irritants that we really want to limit
2:04
and based on the area of focus,
2:06
if we're talking about adrenal insufficiency or leaky gut
2:10
or dysbiosis, based on the shifts of the pathology
2:15
or the infection or the disease progress,
2:18
as well as the healing of the body,
2:20
some of those might come back in,
2:21
but maybe not as frequent of flyers,
2:23
or we may break up with some of those particular foods
2:26
and at least I would say the food like substances
2:29
need to go completely.
2:30
And I think that's the really crux of food as medicine
2:34
is you can't follow food as medicine lifestyle
2:37
if you're not eating whole-real foods to begin with.
2:39
So we have to first be able to confidently identify,
2:42
is this a whole-real food?
2:44
Is this God food?
2:45
Is this something that was growing,
2:47
had a mother, or is this a chemical shit storm,
2:51
or a process product that was made by a food scientist
2:54
to manipulate our satiety, created dictivity,
2:57
created cytotoxins in the brain,
2:59
or inflammation in the body?
3:01
Oh, such good points.
3:03
I went from the West Coast to the East Coast
3:06
a couple years ago and I drove across.
3:08
And so I feel like I got to see a lot of
3:10
a very specific part of the US.
3:13
And I would go into communities where
3:16
the local grocery store was like a 7-Eleven.
3:19
You know what I mean?
3:20
It was like all convenience foods, very little fresh food,
3:24
very little like options in terms of if you are aware
3:29
of what foods to not eat,
3:32
there weren't a lot of options other than kind of mainstream stuff.
3:36
And I'm very aware that we all are trying to do the best we can
3:40
and we are only able to do what we know.
3:44
So if you're in a community where you're not getting exposed
3:47
to that stuff, then how do you know what to change?
3:50
I'll answer that in some sense,
3:52
but I feel that this can be sometimes politicized
3:55
and utilized to disempower lower income populations
3:59
and inner city areas where there are food deserts.
4:02
This idea of, well, this is too pure of a concept
4:05
and this wouldn't be accessible for these populations.
4:08
And I think honestly the reason that that is
4:11
is that we have unfortunately lost our sovereignty
4:15
of preparing food in the household.
4:17
You know, if we look 50 years ago,
4:19
that was not an issue anywhere because we were not sold
4:22
that convenience is superior to being connected with your food system.
4:27
We had victory gardens.
4:29
It didn't matter the income of the individual.
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In fact, the more lower income, the more likelihood
4:33
they were connected to their food system.
4:35
And we're just seeing actually the full opposition today.
4:38
And we're seeing this reliability on if we're dealing with snap
4:42
or food stamps where we're subsidizing soda still
4:46
that's being discussed now.
4:48
But we're subsidizing soda still.
4:50
Well, now we're also governmentally funding ozempic,
4:53
GLP1 injectable weight loss drugs for eight to 12-year-old children.
4:57
And so we're creating these perpetual, I hate to say it,
5:01
it's almost like a handicap, if you will,
5:04
or ball and chain type of relationship.
5:07
When we disempower and say access is limited,
5:10
I just like to tread lightly on that because of that reason.
5:13
So I think that yes, there are areas where we've lost sight of produce.
5:17
There's a lot of lovely initiatives that we're starting to see
5:19
finally ground up.
5:21
I used to work in Houston in the fifth and third ward
5:24
in school districts where we would do garden initiatives.
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And you know, kids that literally have not would never imagine
5:30
the carrot grows in the ground because they weren't having access to this
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and they're eating their spicy Cheetos, etc. instead.
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And so we would literally break down to these kids
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and we would have them with chalk on the chalkboard rotate through
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the entire class of 26 to write down the ingredients in a hot pocket.
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And then we would go to the garden and we would harvest tomatoes
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and we would show them olive oil and we would take basil
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and we would smash cloves of garlic and actually with an induction pan
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show them how to caramelize onions and garlic to make a marinara sauce
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and write down the seven ingredients salt and pepper included in that.
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The thing is is with disempowerment and suppression of access
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or trying to shelter people to say, oh, well, they don't have access.
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Those kids changed the way that their families ate
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because they were motivated.
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They understood and they were open and they were excited about it.
6:20
And the reality is is that when we nourish ourselves with whole
6:23
real food, we feel better.
6:25
But again, we've been sold and lied to with Big Ag and Big Pharma
6:29
that that's disempowerment and who has time for that?
6:32
It's a really great point.
6:35
It's such an interesting point as well about the how back in the day
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eating real food was actually if anything, you know,
6:43
cooking from home was if anything associated more with your economics.
6:46
That's like if you were poor or that's what you did.
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And it's really fascinating.
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That's not the case now.
6:53
And I think you're dead on.
6:55
It's a substitution. It's the marketing.
6:57
It really is fascinating because now you're even seeing this huge push away
7:02
from cooking at home, even for no matter what economic class you are.
7:06
Just because of and it's being sold you as it's cheaper.
7:10
It's being sold to you as like it's easier obviously.
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It's such a mixed blessing of like the technology.
7:16
We were sold like technology was going to make everything easier.
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And it's like, but I don't think anyone's lives are easier.
7:22
And you know, we were sold the TV dinners.
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So we couldn't sit in front of the TV instead of at the table.
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And what do we lose there then?
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The sovereignty of the spiritual connection of our kids, of ourselves,
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of our marriages.
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I mean, that's a whole not, but for real.
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We're allowing, you know, now public programming to get into our brains
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four hours a night instead of the hearth.
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The heart of the household used to be the kitchen table.
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You know, and I think that's a huge cultural shift.
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And this idea that we're too busy, shape magazine actually just this past summer
7:55
did a piece on the maha movement is sending women back.
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And we're losing feminine freedom because of the idea of bringing
8:04
parents back into the kitchen.
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I think honestly we're seeing a cultural shift.
8:08
I'm a full-time working mama.
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I'm a functional medicine practitioner.
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And I run a clinic.
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I have a supplement line.
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I have a podcast.
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I have a YouTube channel.
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So I'm a very busy woman.
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There's nothing that brings me more pride of cooking a nourishing meal for my household.
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And I think part of it is just rewriting that ethos rewriting the priorities
8:27
and the values associated with it because I just know the impact of food is medicine.
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And so that to me is more important than taking a shortcut.
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What is the balancing act actually look like behind the scenes for you?
8:39
Where do you feel like you've really nailed it?
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And where do you feel like you still find yourself struggling particularly?
8:45
Because you're mentioning like, hey, I'm a business one mom and entrepreneur.
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But I'm also a mom.
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And it sounds like you don't have someone who's hired out to do that work.
8:54
You're doing it.
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Or maybe you and your partner has been.
8:57
Yeah. Yeah.
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He's awesome.
8:59
So it's a good, it's a good marital relationship, a good partnership in that sense for sure.
9:03
And meal planning I think as a family is really important.
9:07
And I think even more important if you can bring your children into the process.
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Maybe they don't need to sit at the kitchen table for the whole.
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If it takes for me and Brady, it takes about 45 minutes.
9:17
The way we go through meal planning because we really believe strongly in supporting
9:21
our local ranchers and growers.
9:22
That's where you get the most nutrient density and also the best relationship for food security.
9:28
And supporting these members of your community is that we have a deep freeze.
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And so, you know, every Saturday, we literally, we get our coffee go in.
9:37
Stella's painting or doing something fun.
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And Brady and I go out to the garage, we pop open the deep freeze.
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And we say, hey, let's pull one slow cook.
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So we're going to sear and pop in the slow cook.
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So that could be pork shoulder for carnitas.
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That could be beef shoulder for barbacoa.
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I'm in Texas clearly.
9:53
So, you know, we're going to do some kind of fun type of spicy, crispy protein in that sense.
9:59
Probably use bone broth and that slow cooker cilantro or seasoning spices.
10:03
We're going to do two grinds always.
10:05
And so the grinds can either be a very simple taco skillet, which for me,
10:10
because I tend to lean into a little bit more of a ketogenic lifestyle.
10:14
And I like to make ketones.
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I feel really good in my brain.
10:17
I might do that as a taco bowl salad.
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And, you know, my husband might do that with a masa tortilla.
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And my daughter might do some black beans.
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And then we do another grind that we would incorporate ideally as an organ blend.
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So an ancestral blend.
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And we'll use that for either like my super food chicken nuggets in naturally nourished kids.
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Or a meatball or a meat loaf.
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So something's being formed, something's being quick skilleted.
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And then the other three things are a sear.
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And when people say they're too busy to cook, I say, have you ever cooked a ribeye?
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Like, because have you ever seared salmon?
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The reality is we're talking four to five minutes in tallow or large or grass bed butter.
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You pick your choice.
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Flip it for four to five minutes, pull it, rest it, cut it in four to five minutes.
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You know, like there's just no, there's just no excuse for that.
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And so for the busy nights, we do a sear with a sheet pan of veg.
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Super simple.
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And that is really like an honest 15 minute of on, you know, active action.
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The roast of vegetables might take 40 minutes.
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But a lot of that's passive in the oven.
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You're not looking at it, poking at it.
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And that's how we laid out.
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And we literally pick with each other.
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I'll knock out the meatloaf.
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I only have two interviews and four people in clients.
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I'm going to sear at 6 a.m. before I wake up for school to get the pot roast going.
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So we know when we wake up in the morning, who's cooking what's being made?
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And that's so much peace.
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And when you're slacking your proteins, you have that buy-in of like, we thought that we have to,
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it doesn't matter how tired we are, how, you know, burned out, how stressful the day was,
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we're committed because that meat is ready to be prepared.
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That vegetable from the farmer's market is wilting.
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And, or we've harvested something from our gardens and it's ready to be eaten.
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And that creates accountability.
12:00
So the classic plan to stay ahead and successful.
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And I think having your kids be aware of the meal plan, this is a really equally important part.
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Towards the end of it, we'll, we'll jive with stells on it, my daughter.
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And so we'll say, hey, we're going to go by blue horizon seafood.
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Do you want to do snapper or do you want to do scallops or a golf strip?
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And so she can pick the seafood and then we plug that in and we say, hey,
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should we make this spaghetti squash curry shrimp or that, you know,
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and so you can bring in autonomy with guided choices.
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And then kids also know all day at school what to expect for dinner.
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And I think that helps acceptability.
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It helps a willingness.
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There's not a battle at the dinner table.
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How old is your daughter?
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She's nine.
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Are you dealing with any picky eating yet? And how are you dealing with that?
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So we have a whole section in naturally nurse kids called being a taste adventurer.
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And, you know, I find as early as ages two to three food is a very early power struggle for parents
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and a way for kids to assert power and control.
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And they watch parents get frustrated and they know and they hold that power.
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Kids are stinkin smart.
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We don't give them enough credit.
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I really believe often as early on as that age,
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we would start with those guided choices of like, hey, Stella,
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we're going to do a red produce.
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Can you pick out what red produce item you want?
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Let's name them apple raspberry strawberry bell pepper.
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Okay.
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As she picks it brings it, you know, and so as soon as you can get them involved in the process
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and give them autonomy and guided choice, you would never want to ask even at any age,
13:34
what do you want for dinner?
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Because that's setting up for pizza and french fries.
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So it's about a guided choice of, hey, for our vegetable,
13:43
would you prefer this, this or this?
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Or for the protein selection, would you like this or that?
13:48
Do you want the super food chicken nuggets or the bison meatballs?
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That allows though, I'm finding enough autonomy and ownership that she's into it.
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And when we have to navigate something at age four or five,
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we would have a lot of things coming back in the launch box.
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And I found again, everyone wants to be heard and understood.
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And this starts at an early age.
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And I think it helps mental health for parents to be able to give their children that respect
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of honoring their feedback and listening and trying to trouble solve with them.
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And so instead of dumping those lunch boxes and making assumptions,
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it's figuring out the why behind things being left behind, you know.
14:26
So tell me about the bell peppers that you left.
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What's the deal?
14:29
I thought you like crunchy bell peppers.
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It might be a color thing.
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It might be as too close to the yogurt and it retrograded and it tasted sour.
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And so we have to be able to understand the feedback on picky eating
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and then work with them on how would they be willing?
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Because it can take eight to 15 times of a reintroduction of a food for acceptance on the palate.
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And when we explain to our kids why we want them to eat them,
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that's equally important as the what.
14:54
They actually have the capacity to understand.
14:57
Like we started talking about what an antioxidant was at age three.
15:01
And you know, we would do like I have in the book with the lemon juice on the apple slices
15:05
and show what oxidative damage and browning is and what vitamin C in the ascorbic acid does to protect.
15:10
And this is why we eat the rainbow.
15:13
You know, it's wild.
15:14
They pick up and if we can empower them and involve them,
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there's so much more willing and I find so much less battle.
15:22
And the other reason a battle happens is because we're burned out.
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We're tired. We don't have a plan.
15:28
We let them ride the bus without guided decisions.
15:30
And then they find themselves in a food jug of just chicken and cheese quesadilla.
15:34
Just the organic Annie's mac and cheese or just that whatever.
15:38
And we have to stop short ordering cooking for them because that is not going to empower our children with the most nutrient density.
15:45
Do you ever have days where it goes sideways?
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And if so, how do you manage those?
15:50
She has it. Yeah.
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And you know, we right now are quite tight about it.
15:55
Like she's very empowered by her whole food diet.
15:58
For instance, she had a dance celebration and the teacher brought a cookie cake classic,
16:03
you know, with like the frosting and such.
16:05
And still I said, I'm fine.
16:07
And they were like, oh, do you have a food allergy?
16:09
And she's like, no, I just don't do gluten and food dyes and a lot of other things.
16:13
So she says it in her cute little way.
16:15
And the teacher comes running out and she's got like roll gold pretzels.
16:19
You know, she's got a handful of snacks.
16:21
Like she's like freaking out that my kids going to starve without this cookie cake.
16:24
And she's like, what can I feed Stella?
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And I said, oh, is Stella upset?
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Do I need to check on her in there?
16:30
And she goes, oh no, she's just dancing with her friends.
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And I said, she's okay.
16:35
She knows that she eats a whole food diet.
16:37
And it's, you don't need to find anything for her, you know?
16:40
And then if she ever feels left out by it, we make something special together.
16:44
She, I used to always send something to school as a proactive treat of like a whole food item
16:49
or at least an organic popsicle with just fruit juice or something like that for the teacher to have on hand.
16:54
And now that she's in fourth grade, she's like, I don't need that special treatment.
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It's just food.
16:59
It's really wild.
17:00
And so so far, it's like that she's about to go to her second sleepover party.
17:04
And, you know, we'll see how she navigates all that.
17:07
But at this time, I don't want her to have anxiety and fear.
17:11
I don't want her to have judgment.
17:13
I want her to have empowerment.
17:14
And when she was asked by the kids at the new school about why she's in a group of 197 fourth graders in the cafeteria.
17:23
And she's one of the, probably I would guess 15 that packs their lunch versus eating the cafeteria food.
17:29
She said very limited.
17:30
And she said, the girls asked me why I don't eat the cafeteria food.
17:35
And she said, instead of telling him why I don't eat it because it might come off judgy,
17:40
which I was like, good discernment sister.
17:42
Like she processed that, you know, like I don't eat soy less than and I don't eat chemicals.
17:46
You know, she was just like, instead of telling him what I can't eat mom,
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I just thought about it and I said, well, my mom's like really passionate about food.
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She's a dietitian and she likes to make everything from scratch.
17:58
And she said they just said, oh, and they went along their way.
18:01
But had she answered why she didn't, she'd probably have panned herself into maybe some drama with new friends.
18:07
Or again, judgment, shame stuff.
18:10
And so we just try to be the light.
18:12
We try to live as pure as we can.
18:14
We know it's different from the cultural norm, same with screen times, same with how I hope she doesn't bully friends,
18:20
same with many other elements.
18:22
And it's okay for her to stand out.
18:24
And I think that as long as she feels empowered by it and not victimized by it, that's the plan.
18:29
That's really advanced how she responded to that.
18:32
I know I was like, that was the most proud honestly over the food. I was like discernment.
18:36
Yes.
18:37
That's amazing.
18:38
You know, you mentioned you're a dietitian.
18:40
I'm under their impression that not all dietitians are integrative, nor have a functional medicine background focus.
18:46
So what made you veer from the dietitian norms?
18:50
Well, so I started, I went to Bastier University, which is a naturopathic college of medicine.
18:54
And so that's where I trained.
18:56
So my foundation was actually in natural medicine.
18:59
And then I had to go through that program and skip through all the loops.
19:04
I do wear the credentials with pride.
19:06
It's interesting.
19:07
I was considering at Bastier the ND track, naturopathic doctor track.
19:10
And when I started to learn about functional integrated medicine, I had an awesome mentor, Michelle Bab, who was an MSRD.
19:17
And she worked with Dr. Jeff Bland, who's actually like the grandfather of functional medicine.
19:22
And she said to me, if you go RD, you're going to be able to swing both legs of the banks of the river.
19:29
You can work with cardiologists.
19:31
You can work with endocrinologist.
19:32
And I am a certified diabetes educator, which is pretty cool access that I get to work with in that sense.
19:37
I get to order labs.
19:38
And there were many states in 2009 when I completed there that weren't giving ND credentials credit.
19:44
And Texas, where I am right now, was one of those.
19:47
So I feel very blessed with that shift of focus.
19:51
I will say I think that absolutely, you know, the dietetics field was funded by general mills.
19:57
I mean, it started through big food, right?
20:00
But also we would argue that about the entire standardized medical system being funded by pharma.
20:05
And so, you know, all medical colleges are.
20:08
And so I kind of just like sending my daughter to public school, I like being rogue.
20:13
I like being on the inside out and the outside in and kind of knowing what's going on on both worlds.
20:18
And being able to have impact.
20:20
And I have lectured to thousands of R.D.'s about functional integrative medicine.
20:26
I have C.E.U.'s credits, medical credits on my book, The Anti-Anxiety Diet,
20:31
that R.D.'s are able to test on and get 32 credits on.
20:34
And so I feel that this choice has allowed, you know, it's not a public known dietetics are moving this way.
20:42
But I can still have the impact on the ripple that I can from the inside.
20:46
And even as an intern, I remember I was putting files in doctors' folders.
20:52
I'm sure they loved me as an intern in the hospital because they were recommending skim milk.
20:56
And I was showing them how conjugated linoly acids in whole milk actually support insulin sensitivity.
21:02
And so our diabetics should be getting whole milk and here's the research.
21:06
I was basically putting propaganda and I'm using the air quotes because that's probably what they looked at it like propaganda in their files.
21:12
That's hilarious.
21:13
And then I lectured at the same hospital.
21:15
They were actually pretty cool method as hospital in Houston.
21:17
And they actually invited me into dual lecture on probiotics.
21:20
And this was like I was talking about natural killer cells.
21:23
This is early 2010.
21:25
I think that it served me well.
21:27
And I would encourage listeners if they're considering it.
21:29
Sometimes you go through the loops to get the credentials and you answer things to pass a test.
21:34
And then you use your clinical credentials to practice in the way that is scientifically sound.
21:40
Well, that's fantastic.
21:41
I would love to.
21:42
I think you're more qualified than most than to answer this question.
21:45
Because I think a lot of times people don't know where to go.
21:48
Right now, a lot of people, they get sick, they immediately go to a doctor.
21:53
And it's probably something that's more connected to their lifestyle, what they're eating.
21:57
And then their doctor doesn't know anything about that.
21:59
And so a lot of times people don't really know where to start.
22:02
And so I think a lot of people, because dieticians are licensed, they think that's where they should start.
22:08
But I think you're probably more qualified than anyone to kind of say, well, actually this is what you should look for.
22:14
It's not necessarily dietician and nutritious, but look for this type of person.
22:18
Right.
22:19
So I do like the IFM to institute a functional medicine.
22:23
And they have a, you know, search by my zip code and IFM certified practitioner.
22:30
So like I'm listed on there, I find that their education is quite sound.
22:35
I will caution though, just like anything, right?
22:38
In the world of functional medicine, you'll find a lot of VIP docs.
22:41
You'll find a lot of it costs $5,000 to get established.
22:44
And also just like anything and algorithm at many times.
22:48
It's like, oh, everyone has leaky gut.
22:50
Everyone needs this protocol.
22:52
I think that there is both a skill set based on the strike of curiosity, a good functional medicine practitioner has to be extremely curious to be a detective of the body.
23:03
And I think there are some good conventional doctors that are very curious in our detectives of the body.
23:08
And so I really do find that it comes down to more of the individual, their passion for their job.
23:14
They're desired to really understand and listen to their patient to see these complexity of the human body.
23:23
And I would just say I would caution that even in the world of functional medicine, I see all too often just this protocol of these 10 formulas, do this, come back in this time, we're not going to modify.
23:33
And sometimes you can end up wasting a lot of money in that way too.
23:36
Yeah, absolutely.
23:38
Let's dig into some other things that you tend to focus on, which I know you talk about mental health a lot and functional nutrition, like basic kind of bridging the two.
23:48
So what do you think are some of the biggest root causes that most practitioners still miss when addressing anxiety?
23:58
So for certain, and I would even probably say the functional world, but most definitely in the alopathic kind of standardized medicine world, the connection to the gut.
24:07
And twofold, in my book, the anti-anxiety diet, I use multiple R's just to kind of have a little iteration of how to approach anxiety.
24:15
And I always say you have to consider all six potential causes and you might have partial impact of let's say so we talk about reducing inflammation.
24:24
We talk about resetting the microbiome, repairing leaky gut, rebalancing adrenal and hormones.
24:32
There's another R for the neurotransmitters. I can't think of what R I used for that.
24:36
So, you know, it could be any of these and then micronutrient deficiency addressing micronutrient deficiency.
24:41
And so for someone, it might be an imbalance of B6 and zinc.
24:45
And the reason being is that they were on birth control for 20 years and that suppressed these nutrients in their body.
24:52
And that's also made them have low progesterone.
24:54
So we have to think for them in those two kind of banks of the river.
24:57
I think a lot of people would move a lot of milestones forward by focusing on the gut first that repairing leaky gut and that resetting the microbiome.
25:07
And microbiome may be even most impactful because we know that in the microbiome, we produce serotonin and GABA, which are our inhibitory mellow or out compounds for the brain.
25:20
Help us to feel safe.
25:22
We think of serotonin as the most popular, but I would argue GABA for sure, which is an inhibitory mellow or out.
25:29
It basically like vents the steam train of an epinephrine adrenaline surge.
25:33
So a lot of people are feeling keyed up right now for good cause and, you know, getting ample GABA and serotonin can help to regulate that.
25:42
And then we also look at the role of the gut where if there's a gut infection with candida or parasite or a dysbiotic flora like clubsiella or E coli.
25:52
Any of these gut infections are going to send through that bilateral feedback of the gut brain access.
26:00
It's going to send feedback that shit is not right and basically.
26:04
And so we'll see a huge surge of adrenaline.
26:07
I've had people come to me with panic attacks, really severe anxiety and mood disorders.
26:12
And a lot of that has to do with the fact that there's an active gut infection and that pathogen is creating a surge of survival from the inside out.
26:20
And then the brain is trying to manage that.
26:23
So I find huge impact on doing strategic gut cleanses, you know, really supporting with more of a paleo-ish based diet to help to rest the gut from any gut irritants.
26:34
And then I'm really looking into, of course, the therapeutics of probiotics following gut cleanse eating probiotic rich foods supporting gut lining with bone broth and glutamine, aloe DGL.
26:48
And I find that that can be really huge on impacting mental health as a huge harness.
26:53
And then the other one that isn't one of those are not as sexy is blood sugar regulation.
26:58
And I think that's the biggest one that we talk about naturally nurse kids and of course with my work in the ketogenic space.
27:05
So just getting off the blood sugar roller coaster helps with mood stability and regulation.
27:10
We see three to five times more likelihood of depression and anxiety with those that have an A1C of over 5.9.
27:17
So, you know, when we can keep our blood sugar stabilized, we're creating less oxidative stress, less inflammation and less irritability jabs, less manic excitatory or slumping irritability.
27:30
We feel extremely grounded in a low glycemic diet and then that amplifies when we make ketones.
27:35
Because if we actually adjust our macros to make ketones, these cross the blood brain barrier, they reduce intercranial inflammation.
27:43
So inflammation in the brain goes down, which is a huge marker also that we see with mental illness.
27:48
And those ketones are gab burnogenic.
27:51
So back full circle to the GABA, ketones actually help us to feel that ease and that's why they help inhibit seizures.
27:57
So if you think of the idea of a seizure being super reactive, the ketones also can help us just on a daily basis feel solid, grounded and can really harness the stallion and the brain.
28:09
Let's just say if it's your kid, is there an age that you believe they shouldn't be put on keto foods or, you know, is there any distinction?
28:19
I love that question because all babies in utero are making ketones, all babies in utero.
28:24
So it's really the question of when did we decide that we should rob babies of the axis of ketones because breast fed babies also are making ketones formula with high fruit dose
28:35
corn syrup, those babies are not making ketones, right? So right away, we're starting to moving from that traditional God food into that ultra processed product.
28:44
And then what are we recommended by the AAP to feed our kids is the first food processed refined carbs that are synthetically enriched.
28:51
And that's cereal, rice cereal and oatmeal.
28:54
So we're giving them a high glycemic naked carb because a lot of mamas aren't adding breast milk to that a lot of times just water.
29:01
So we're giving them a naked carbon crash. We're creating an insulin response right away starting to handicap their metabolic health and rob them of those ketones.
29:09
I haven't finger stuck my daughter just because I don't find it's worth stressing her. And now she's pretty metabolically active, but I would guess probably up through age five that still had a light ketone production.
29:21
Food was avocado followed by salmon, followed by smashed blueberry, but only eaten when she had a fat.
29:29
And so we, I believe that we have been designed to be a hybrid using ketones and glucose. And I feel that what has been a huge misstep is robbing ourselves of that access by over consumption of ultra processed carbs.
29:43
So that's kind of the subset is, yeah, I believe ketones are good for all. I will say kids are incredibly more metabolically flexible than adults, you know, as we age, we lose our insulin sensitivity.
29:53
And I will say that, you know, in my sections of macros, I recommend half of the amount of carbs than the AAP does throughout the age ranges and double the protein, maybe no surprise than the AAP recommends for good cause research supported cause.
30:08
And yet, you know, many of those kids when falling naturally nurse kids, the athletes, they're likely in still light nutritional ketosis. And then I state in the book, if your child is, if you're considering a drug intervention, go keto first.
30:21
So I'm talking ADHD, I'm talking anything on the spectrum and in the autistic spectrum world, I'm talking your child has been followed by the doctor for non alcoholic fatty liver.
30:32
Or we're looking at hyper triglyceridemia for that child or obesity for all of those reasons, get those carbs tighter because they're showing a need for that benefit of the ketones.
30:43
What's your view though and dairy because a lot of times with keto people just kind of overkill with cheese cheese butter butter butter butter.
30:50
Is there a more of a balance for you in terms of how you see it or you're like, no, no, it's a free for all as long as you keep within the percentages.
30:58
No, I'm not like a doesn't meet your macros kind of gal. Emma is this whole food. Is this a food kind of gal first. So we're not like stacking up burger patties at a drive through my world.
31:09
Slathering them in butter.
31:11
You know, I think dairy definitely offers a lot of nutritional benefits. I have, I have some raw milk in my banana bolt coffee protein shake right there.
31:20
But dairy can support bone growth development. No doubt. And that also especially in the paramedicosal age group. We need a lot more calcium support.
31:29
I like dairy as a offering for protein like cottage cheese Greek yogurt grass fed way that's non-denatured. I think those are all very beneficial foods.
31:38
But yes, I'm not a big fan. I think of cheese as a condiment. And so it's more about the just structure of the nutrient density of it.
31:45
So no, we're not doing like the classic high meat height cheese. It's more of a Mediterranean keto where I'm also pretty focused on two to three cups of leafy greens.
31:53
I want to get phyto compound and antioxidants throughout the process.
31:57
I'm sure you're similar to me in that, you know, you've been in this for a while. All of a sudden vegetables are the devil.
32:03
And like all these influencers like, no, no, cut vegetables out the ox, oxalates that yeah, yeah. And it's like.
32:08
It's so doesn't sense check with not even just how it's raised. I'm not even talking about that.
32:13
But just more of just my emotional intelligence around this stuff of like, you know, when I've gone 100% carnivore like I crave certain greens like the body does know a lot.
32:24
Right. So it's like, what's your position? Well, I mean, you're already sharing a bit, but can you go a little bit more in depth around.
32:30
Yeah. You know, your position on, you know, vegetables in general.
32:33
I think I have like now four or five podcasts with different names that sound like our vegetables going to kill me.
32:39
Right. You know, because yeah, I'm happy that you asked this James because I think it's really important to discuss.
32:44
So just like the tone of me feeling that we're designed to use both glucose and ketones.
32:50
I believe that there's also a similar swing of we're supposed to eat animal and plant.
32:55
I don't think that veganism is right. I don't think that carnivores right. I think that we need to find a swing.
33:01
And there's going to be different seasons where we might have to go more meat centric like when we're healing the gut.
33:06
And there's going to be seasons when we might have to go more phyto compound centric still retaining ample protein for those amino acids and muscle sparing effect of course.
33:15
But we might need higher phyto compounds to support detox to help with providing again more antioxidant boost to the body if we're seeing oxidative stress and I would argue.
33:26
As we're seeing more and more impact of industrialized chemicals.
33:29
You know, and like Asprey or whoever saying oxalates will kill you and spinach is the worst oxalates their argument is that they they create they bind right.
33:38
And so they can de-mineralize and that those can be inflammatory cages if you will right for the body and they can cause a lot of joint pain and of course kidney damage if individuals are prone towards and have high uric acid etc.
33:49
With that being said, you know what else they cage glyphosate, you know what else they cage heavy metals, you know what else they case so it's like dude we're we're exposed to so many industrialized toxins.
33:59
I'm good with something caging and helping to remove things that are in my body.
34:05
I don't find oxalates to de-mineralize when I'm looking at a micronutrient assessment.
34:10
I've never seen a concern, but I have seen a lot of gaps in individuals that have been especially in the world of calcium.
34:17
Especially in the world of certain phytocompon rich nutrients like vitamin C of course when we're seeing a tighter carnivore and so I do find that swing of both and at the same vein don't eat 10 cups of raw spinach.
34:30
There's a reason why these vegetables have some anti-nutrient yes to protect us to protect the animal from completely decimating the crop.
34:40
So there are some gut disruptors, but there's also benefit and when I look at something like broccoli I've talked to Paul Saladino at my dinner table about this and it was an interesting debate at best.
34:52
But I was like bro if eating broccoli increases my body's production of glutathione right.
35:00
So if my body makes more glutathione which is the master antioxidant when I eat broccoli.
35:06
I don't care if you're telling me that that's because that was a hermetic stressor that was a toxin that stressed my body to make this disease fighting reduces all cause mortality compound.
35:16
And dodging asleep in my body that means eat a little bit of broccoli to do that you know just like we do hot and cold plunges just like we live weights sometimes a stressor actually as long as it's creating a beneficial outcome.
35:29
I don't think it makes sense to villainize it or to completely create a fear association with it because there's a net benefit.
35:37
That is such a good and interesting point because I think you know we talk socially politically about oh don't you know don't be so extreme like let's there's gray areas of life but that's true within the nutritional and food world right.
35:50
You could basically demonize any food you could say a pro or con for literally everything.
35:57
It's not necessarily about like picking aside it's more about finding the balance which I think you're doing very good job of but you also really in capture something here and I know you talk about it a lot but you talk about building resilience because that's really what you're talking about is resilience instead of just removing triggers which is what a lot of influences out there are really pushing for is like just go all meat or go all veg is like because they're just in a sense saying remove that trigger but you're like no no no it's it's it's resilient.
36:26
We want so what's the condition in which I'm not tolerating it and someone with leaky gut or gut damage will have more intolerance to veg and so they have to heal their gut to tolerate.
36:41
You got to take it for case by case but some people feel like their bodies constantly on the edge so for that person they're told a lot of times just remove you know just do an elimination diet but where does resilience fit into that you got to go get tested is that I mean obviously you're big you're big into getting tested right.
37:02
So you get tested and then you focus on the healing of whatever shows up is that kind of one right so I think if you're looking at like a cost affordable entry point and you know something's off and your doctor keeps telling you everything's fine or everything's within range and generally a doctor just runs a comp which it's called a comprehensive metabolic panel but.
37:22
It's just looking at really what's passing transiently through the body on an electrolyte level a little bit of liver markers kidney markers but is not telling us comprehensively what's going on in the body by any means and a lot of people are just getting a comp a CBC maybe lucky if an a one C in a vitamin D and of course everyone's getting their lipids run because.
37:41
The multi billion dollar stand industry wants to make sure there's staying on top of that I think the disadvantage is a lot of people don't have access to the information in the anti anxiety diet with those you know multi approach entry points if you will I tried to provide quizzes I try to provide various assessments symptom association so people can at least say oh this is me I'm the adrenal insufficiency person because.
38:08
I had to evacuate during a hurricane and now I can see how it was a stressful trigger event and now i'm dealing with brain fog chronic fatigue you know and so this is me then that person hopefully at least has the guidance of not just saying where do I start but says I need a salivary court is I actually give lab recommendations in each chapter of the anti anxiety diet.
38:27
Again we don't want people self diagnosing but the reality is is you know yourself more than your doctor does they've just spent maybe 15 20 minutes with you and so it's important to when you're reading through it.
38:36
If you have that this is me or that resonates strongly that's what I would suggest is the first place to kind of bite off or to request a lab for and I try to provide like I said both conventional lab assessments as well as functional and even note like companies etc that's why I kind of bring up the where do people start a lot because I feel like most people are living with chronic disease and they don't even realize it right so they don't realize that whatever they've been experiencing every day is.
39:06
Chronic illness or something something strong so for the sake of that like what are some things from your experience that.
39:15
People may not even realize is connected to their nutrition or to something they're eating that you can kind of help them be come more aware like like dandruff for example or.
39:25
Circles on the eyes like can you kind of highlight some symptoms and what may potentially be the causation so that people better understand of like oh this is what I see in myself and then maybe what they should potentially do or kind of fear them where they should go or who they should look to for that.
39:45
Yeah so you know dandruff I think of really dandruff as well as any Durham issue usually ties back to fungal or bacterial dysbiosis that's a big area of focus and then when we look at like circles under the eyes we're looking at liver health as the first thing for instance my daughter genetically has a GST one mutation which impacts glutathione levels I had mentioned that with the broccoli.
40:11
It's the grandmama master antioxidant with vitamin C being kind of the baby sister and then coq 10 is in the middle and Selenium and such but glutathione and then right below it is knack and acetyl cystine some individuals are going to have lower ability to make glutathione and so like for stale I would rub it on her liver transdermally whenever I would see dark circles under her eyes.
40:35
As she's grown older and she's eating a lot more phyto compounds we're seeing less of it except for when she's in the pool a lot because again that's a chemical toxic we right right so we do vitamin C then to offset the chlorine metabolites we add in the glutathione orally now for her and so I look at liver health with the eyes I would say.
40:56
If people that are listening are dealing with stubborn metabolism sometimes it is your hormone but most of the time I'll tell you what it is with stubborn metabolism it's insulin resistance and that you have an excessive level of insulin and left in so those are two labs that I recommend requesting you know looking at the thyroid of course but all too often we're seeing insulin goes up.
41:18
Way preceding an a1c and so you might have an a1c at 5.4 or 5.5 so your doctor's not even talking about prediabetes but your insulin might be 27 or 32 and I like it under eight when insulin levels start to creep up past the teens literally insulin puts a lock on our access to go through liposis or breaking body fat.
41:41
And we are more prone towards lipogenesis or body fat storage and so in my approach of unlocking your metabolism I do a six week tight keto reset to get that insulin down as rapidly as possible we can see pretty remarkable decline in insulin just by.
41:57
Pulling cards to just the residuals from like almonds from the asparagus the broccoli so not selecting any carbs staying at 30 45 grams a day and that literally unlocks metabolism and then we look at their leptin level and if they're leptin is above 10 or lower than five i'm going to treat that individual different in food frequency so if they have a higher leptin i'm going to encourage them to fast longer more food scarcity the bodies perceiving a state of being over fed.
42:25
If they're leptin is a three i'm going to fat feed them actually and i'm going to have them start their day with olive oil and salt to actually tell their body fat is coming in and get that leptin up so the body feels safe to to drop the weight again.
42:39
And so those two biomarkers i think are really important and not run commonly for individuals frustrated with body composition or change and i use those very strategically in clinic to dial protocol.
42:52
Well i love that that's that's really gold information i hope everyone listening or watching like really took notes on that because that's that's really the key is like we only know what we know.
43:03
My hope is that we're opening people's eyes to potentially recognize like oh this thing that i thought was caused by xyz actually something that i can actively deal with.
43:14
By working with someone that's knowledgeable but also through my nutrition and through my lifestyle so to that point if you had to create like a food is medicine starter kit but not products but principles what three ideas would be a non-negotiable for you because of the first is you have to eat whole real foods right so we have to be talking about foods the second is getting ample protein you know starting with a simple calculation of one gram per pound of ideal body weight.
43:43
So it might not be actual body weight but an ideal body weight one gram per pound and so that might be you know for me something like 120 grams that i'm looking to get every single day reason for that is especially in the starts in children so if you're kiddo is 60 pounds you're trying to get them 2020 in their protein goal throughout the day.
44:03
This is important because we see in research that the prefrontal cortex the part of the brain that plays a role with socialization with executive thinking with reducing impulsivity with helping with learning and attentiveness the prefrontal cortex thrives when we get ample protein and there's research that i use in naturally nourished kids to support that as well as the anti anxiety diet and so.
44:29
Protein being broken down into amino acids those amino acids make our neurotransmitters and then of course we get the benefit of the protein in the diet for our immune system because we need ample protein to actually make an antibody when we're presented with an antigen so whether that's a seasonal pollen or that's a viral infection or that's mold we need ample circulating amino acids to help our body to build those immune responders if you will.
44:58
We also need the protein of course for muscle protein synthesis and metabolic health the more muscle we have we're seeing not only favorable for looks but literally a factor in also all cause mortality the more muscle we retain the better our longevity is.
45:11
So protein for sure and meeting your minimum so that should be the first question is like where is my protein on my plate if you're making it for yourself or your kiddo.
45:19
And then the second one would be to aim into keeping my carbs in check so am I keeping low glycemic enough based on my metabolic flexibility my level of insulin resistance or sensitivity am I eating a low enough carbs that I can tap into the magical production of ketones intermittently or chronically depending on where I am in my goal set but I always want you to have access to them.
45:42
What does that look like in your house because I know you mentioned you make things from scratch i'm assuming so protein fat vegetables are consistent is there anything else that's consistent that maybe.
45:54
You know is a little outside of that because there's some people that are like we still always make sourdough bread for example or you like know if for us it's truly like we rarely do it or we don't do it like where do you stand with that on sourdough specifically so you know as far as carbs I like them coming from.
46:11
Fruits and start your vegetables you know like sweet potato right carrots you know yep beats mm-hmm and I mean like kind of like you can see the book cover behind me that's kind of a meal right so we have chicken kebabs right we have a salad it looks like with avocado and strawberry and sprouts and then we have Greek yogurt cheese cake bars which yeah those actually do have two tablespoons of honey for the whole recipe.
46:37
And Greek yogurt and eggs and then a nut based crust so still even low glycemic it pretty so so again there's there's carbs that sprinkle in and I find carbs do best in my philosophy of when they're partnered with high antioxidants and so typically that's the produce on our plate.
46:54
With that being said I have a retired sourdough culture in my fridge and we've played with it my husband and I went to a class at we have a lovely mill out here called Barton Spring Mills.
47:06
They work with all US growers heirloom variety grains. I myself went really tight gluten free in I think like 2015 and when we went to Italy for my 40th birthday I said hey I want to know if I can tolerate the non glyphosate you know nonsynthetically enriched grains and like be able to really surrender to this and so we started playing a little bit with the Barton mill springs.
47:31
My gut was fine I felt resilient I tested my antibodies my thyroid all good and so you know we did our thing and just kind of moderate bites of things here and there.
47:41
Then came to make sourdough and we get back and then I'm like oh well two months later I had to do a keto reset because I gained 15.
47:49
Right it's a slow no it's retired because I'm like that didn't serve me like it because and with sourdough the problem I find just personally I think that yeah a lovely like for now how I look at sourdough
48:00
is like twice a month so if I twice a month do an open face slice or my husband makes garlic toast and it's like super delicious with like spaghetti squash casserole you know and that's like the salty crunchy element.
48:12
Okay in moderation I feel resilient on my gut but metabolically it doesn't really serve me and it is a little bit more of an addictive food and when you're perpetually making loaves it's easy to cut off of and it's a stimulus too.
48:25
So you know I'm not staunch about it I just feel like it's depending on what your body comp goals are you know where that would fit in your diet but you have to have a resilient gut and ideally it's an heirloom grain.
48:36
Now it is interesting because I'm sure there are people that are going to listen to this and they'll be like oh she just sounds so restrictive right they're going to label what you're saying and judge it and I don't personally hear that like how I identify it is like even for myself I've done so many different diets
48:54
throughout my 20 plus years you know and I've tried all these different things and I've found for myself I am not good with like that cheat day like I'm better just all or nothing like so that's my choice in my decision that I've made over time.
49:09
And it sounds like that's kind of where you are at as well you found what works for you but for the person that's like going on this sounds so extreme.
49:17
What mind shift has to happen so that the person doesn't hear that you don't choose these things and not see it as soon like what is the mind that change that has to happen.
49:27
My biggest program I run is called a keto reset and so people are you know curious it's a 12 week food is medicine program and I think one of my favorite phrases of it is I will help you redefine your relationship with food and I will help you to crave savory again.
49:41
And those are wins if you can crave savory not for us i'm talking about like an organic like you're salivating thinking about Brussels sprouts in a ribeye.
49:50
Then versus a cookie cake pop at Starbucks right like like it's actually rewiring your reward system your palette and a lot of that also comes with getting off of the mediocre to shitty slope that's like you said you know there's a lot of people probably listening that aren't feeling thrive mode.
50:07
And so if you're hanging from mediocre to crummy i'm not sure if i'm allowed to swear but if you're hanging from mediocre to crummy you know then you don't care what's the difference of feeling chronically inflamed more bloated a little bit less bloated once you realize what awesome feels like and you're like wanting to chest bump someone in the parking lot and you are feeling just rock and roll in your body nothing is worth that shitty like like shitty is so dramatic from optimal that you're not messing around there is no.
50:37
You know process product or food that is going to take you off of that optimal state and i think that that's where i really feel like experience food freedom and again when you're channeling savoury you can still totally indulge like i'm a fan of sashimi at restaurants as an app starter i love raw oysters from the east coast as a natures multi vitamin you know i think we eat really well like we eat state and lobster and all of these things you know occasional glasses of quality old world line.
51:05
And i find those indulgences to really serve my goals and yet to still feel indulgent different than what i'm preparing at home maybe and i find enough freedom in that i feel zero i truly authentically feel zero restriction and you know that's what i look for in my daughter and i'm constantly watching because if she starts to feel victimized or restricted we're going to have to pivot in our approach because that is not something that i want to want her to feel empowered and that you know it's worth the investment it's worth the discipline discipline usually.
51:35
You're good things generally speaking when i think that's key like your mindset shifts away from the norm when you start to realize that the norm potentially is what's keeping you from thriving yeah once you start to feel like you're thriving is almost like the pendulum swings the other way and you're like oh my gosh i'm going to do everything i can now to stay in that thrive mode and so suddenly these things that someone else who's in that norm would go like oh well that's so you know you're so extreme it's like no no you're.
52:05
extreme because i'm not thriving and i just want to stay there you don't even realize that you might not be thriving if that's the case right and you're continuing to handicap yourself by those choices that you perceive as freedom full circle from our early conversation about food deserts et cetera i was for the first time ever as is before 2020 even kicked off of a panel in Austin because i was asked about all foods fit and about where orios fit and i just.
52:35
i answered it very bluntly and you know i was told that promotes disorder eating and i think again that all foods fit and saying that there's health at every size is a co-op to disempower and keep us connected to big ag and big pharma and you can choose to be in that that's okay but if you're choosing freedom in your body it's going to require some discipline and it's going to require resetting all of those relationships.
53:01
love it that's a great place for us just cap this i think that the food freedom and in health freedom it's just it is a choice i'm hoping that those watching her or listening to this.
53:13
have gotten a little bit closer to expanding what's possible you know and i think that's really what's key is we we only know we know so if we can expand that perspective a little bit then i believe we're on the right track.
53:29
absolutely how can people.
53:32
do your programs how can they find you where should they start.
53:35
so the website and social media handles are alley Miller rd so alley Miller rd dot com which is a lie m i l l er rd.
53:45
dot com and then at alley Miller rd on social and yeah definitely follow on instagram i'm the most active and and i have been sharing every weekly meal plan as just like a real like us this is what i'm writing down this is what it is so if you're looking for inspiration that's great.
54:00
i launched my next 12 week the last one of the year keto reset on September 24th so i'd love for you to join and that whole program is only $449 it's 36 bucks a week.
54:10
and you get my brain and you're in a private chat group where becky my business partner in the co author of naturally nurse kids we're the direct moderators so you're not like farmed off to some chatbot it's real support we see phenomenal outcome so i'd love for you to join that.
54:25
and then you can get naturally nurse kids the anti anxiety diet the anti anxiety diet cookbook.
54:30
anywhere books are sold so support your local bookstore and then if you're not going to support your local bookstore by on my website and if you need to you can buy it on amazon if you're a prime member and you get it you know overnight and all that stuff and then you have a podcast yes i have a podcast naturally nourished and then i have a youtube channel naturally nourished as well.
54:50
and you've done over 460 episodes of that podcast as a last parting question is there something from your interviews with the guest from from the very beginning that has changed you know you've learned along the way from those 500 so episodes that you're just like oh that's not where i start out that that is different.
55:11
yeah i think that's a great question i think that's a sign of intelligence right being able to adapt and pivot and apply critical thinking i mean before i started my podcast when i as you'll learn in the anti anxiety diet i was a vegan right and so i had to totally break up with doctrine i have a phrase doctrine creates disconnect because if you become.
55:29
indoctrinated by your diet you're not going to listen to the feedback of when your body saying this isn't serving us anymore since i started the podcast i think that that was 2016 i think that probably my connection to metabolic flexibility and understanding that you know we can.
55:47
really incorporate often more grams of carbs while still staying in a light nutritional ketosis and i think in the earlier stages i was pretty staunch if i was giving my daughter an apple i would take that bite and then i'd like spit out the piece i was like oh no this might spike my glucose and i've come to learn through cgms and you know being in the field longer and seeing while we're a lot more flexible and when we check that insulin and left in marker we can really determine where where that flexibility lies.
56:14
so sounds like you're a little little easier on yourself and yes a little less staunch around around principles and in dogmatic you know concepts yes yes i think even the perfect diet if we're too white knuckled on it can create you know a stress response against us yeah yeah yeah we can not forget well thank you again for joining us allie i'm really excited by what you shared and and i truly hope we've helped some people.
56:42
with this episode so thank you thanks for having me on jane and thank you all for participating please stay curious.
56:51
Thank you so much for joining me on every day ancestral if you enjoyed this episode hit subscribe so you don't miss the next one you could find the show notes links and resources mentioned at eatpluck.com that's e at plu ck.com.
57:10
and hey if you know someone who gets something out of this share it with them too stay curious live well and keep it ancestral.