Latest / In Moderation / Feeding Kids without the Fight: A Dietitian's Guide with Susana Ritchey

Transcript

Feeding Kids without the Fight: A Dietitian's Guide with Susana Ritchey · In Moderation

• 0:18
  Speaker 1: everybody, welcome to episode 69 plus 10.
• 0:21
  Speaker 1: I don't remember what it is, but I'm just throwing it out there.
• 0:23
  Speaker 2: No, you're a little short short 12, 15, 32 uh 12, no 12, 59 plus 13, I believe 13?
• 0:32
  Speaker 1: sure, I have no idea.
• 0:34
  Speaker 1: I, we created this system to help us remember, and it didn't anyway.
• 0:38
  Speaker 1: Um, who do we have on today, rob?
• 0:41
  Speaker 1: I'm gonna let you, I'm gonna let you introduce because you, you, you were bringing her on, you were, you, you?
• 0:46
  Speaker 2: I thought well, I, I guess I can introduce her you should we have?
• 0:50
  Speaker 3: susanna richie hello, thank you guys so much and now I will let her introduce herself.
• 0:54
  Speaker 2: Yeah, because we suck at that all right.
• 0:56
  Speaker 3: It's weird.
• 0:57
  Speaker 3: I have a parasocial relationship where I know you guys very well and you don't know me, so well, hey, this is the place.
• 1:04
  Speaker 1: Introduce yourself, give us what's going on.
• 1:06
  Speaker 2: So I'm what's going, I'm a diet, I mean to be fair, it's not just you, we suck at introducing everybody.
• 1:11
  Speaker 2: It was, it was a thing.
• 1:13
  Speaker 2: We got comments on it.
• 1:14
  Speaker 2: They were like you guys suck at introducing people.
• 1:16
  Speaker 1: last week we had Kempthug on and we spent an hour talking without introducing him at all the entire time.
• 1:22
  Speaker 1: It was fun Anyway, so maybe we'll start with that.
• 1:24
  Speaker 2: Yeah.
• 1:25
  Speaker 3: Well, yeah, I'm, I'm a dietitian, I work clinically, I'd say 70% with kids um four days a week in a genetics clinic and then one day a week just in like a pediatrician's office, and then I dabble in social media, though I am, um, as I've, as I've mentioned to you guys, not very strategic about it.
• 1:44
  Speaker 1: You got to start somewhere.
• 1:46
  Speaker 1: That's the thing, though, with social media you just start and you can't really worry too much about whether how good it's going to be, because no matter what you do, it's going to be bad at first.
• 1:55
  Speaker 1: That's pretty much everyone's.
• 1:57
  Speaker 2: Having 10 followers is better than having zero.
• 2:00
  Speaker 1: Yep, yep, I, you know, I've grown a little bit, which is good to see.
• 2:05
  Speaker 1: But you know, figure it out.
• 2:06
  Speaker 1: That's what I did.
• 2:07
  Speaker 1: I started off.
• 2:07
  Speaker 1: My thing wasn't even nutrition when I started and I slowly transitioned to that.
• 2:11
  Speaker 1: It's all it.
• 2:12
  Speaker 1: None of it makes sense.
• 2:13
  Speaker 1: You just roll with whatever works.
• 2:15
  Speaker 1: So before we were getting, before, we just started recording here.
• 2:19
  Speaker 1: Uh, you were.
• 2:20
  Speaker 1: You were talking about how you were more into like what was it the pseudoscience stuff before you started getting into the evidence-based stuff.
• 2:26
  Speaker 1: I always find that fascinating.
• 2:28
  Speaker 1: I love that sort of transition and kind of like, what made you go?
• 2:33
  Speaker 1: oh this is all bullshit, like you know.
• 2:36
  Speaker 1: That's always and that's just kind of a fun time, you know.
• 2:38
  Speaker 1: So I go ahead.
• 2:39
  Speaker 3: You, I'm gonna give you the floor there I wish it was like a quick thing, like something someone said to me one time that changed my mind, because then we can just do that.
• 2:48
  Speaker 3: But unfortunately it took probably getting a master's degree.
• 2:53
  Speaker 3: But I was super into nutrition from like 12 on.
• 2:58
  Speaker 3: I remember in seventh grade I'd like get my ice cream out and watch the biggest loser I remember loving like the biggest loser when I was young.
• 3:09
  Speaker 1: I was like this is great, they're losing so much weight and it's so great for health and everything.
• 3:14
  Speaker 1: And then I started going to school for nutrition.
• 3:16
  Speaker 1: Well, I was like, oh, that's fucking bad.
• 3:19
  Speaker 1: It's bad.
• 3:21
  Speaker 1: Yeah, it's definitely something.
• 3:23
  Speaker 3: Really bad and yeah.
• 3:26
  Speaker 3: So I liked the sensationalistic stuff, because doesn't everyone who doesn't the sensational?
• 3:32
  Speaker 1: stuff gets so many views, you need it out.
• 3:34
  Speaker 1: We were talking about, do you?
• 3:35
  Speaker 1: Okay, I'm going to let you go.
• 3:37
  Speaker 1: I'm sorry I'm interrupting, but the, what was it?
• 3:40
  Speaker 1: What was it the Blacks?
• 3:42
  Speaker 1: Was it the Swan?
• 3:42
  Speaker 1: What were we talking?
• 3:43
  Speaker 2: about Rob.
• 3:44
  Speaker 1: The Swan.
• 3:45
  Speaker 1: I think it was just called the Swan Do you remember that show?
• 3:47
  Speaker 2: Oh, yes, the Swan, yes, Do you remember the Swan?
• 3:50
  Speaker 1: I have to just bring it up again.
• 3:52
  Speaker 1: It was basically they took someone who was traditionally ugly and then gave them a ton of plastic surgery to make them look good.
• 3:57
  Speaker 1: And it's like at the time we loved it.
• 4:04
  Speaker 1: We're like, yes, she's pretty now.
• 4:05
  Speaker 1: And now you're like this is a perfect example of what not to do and what is wrong.
• 4:10
  Speaker 1: And it's just, it's amazing, it's the biggest loser, but worse.
• 4:15
  Speaker 3: It reminds me of what Not to Wear, where they take a single mom who is pumping and got a new baby and they'd be like you look like crap.
• 4:26
  Speaker 1: It's not.
• 4:26
  Speaker 1: I'm not trying to defend what not to wear.
• 4:30
  Speaker 1: I get it.
• 4:31
  Speaker 1: But giving people plastic surgery to make them acceptable is kind of just cranking it up to 20 and then ripping the knob off.
• 4:38
  Speaker 1: So, yeah, I get the whole like, yeah, it's pretty funny.
• 4:41
  Speaker 1: Like, oh, you've got two jobs, you're working real hard here's like this off.
• 4:42
  Speaker 1: So, yeah, I I get the whole like, yeah, it's pretty funny.
• 4:43
  Speaker 1: Like, oh, you've got two jobs, you're working real hard.
• 4:44
  Speaker 1: Here's like this dress that you need.
• 4:46
  Speaker 1: And I'm like, is that really what they?
• 4:47
  Speaker 1: I don't know about that anyway.
• 4:49
  Speaker 1: So, yes, continue on.
• 4:50
  Speaker 1: Sorry, I'm gonna interrupt um, yeah, no.
• 4:53
  Speaker 3: So my, my initiation into nutrition was middle school.
• 4:58
  Speaker 3: The biggest loser.
• 4:59
  Speaker 3: I read a book called skinny bitch, which um was I've heard of it attention
• 5:07
  Speaker 1: is it like skinny talk, where they give you all like the?
• 5:09
  Speaker 1: There's nothing tastes as good as skinny feels.
• 5:11
  Speaker 3: That sort of thing, it's a no nonsense.
• 5:13
  Speaker 3: Very vegan forward, but like old school vegan before we had any decent, like meat substitutes and they're like telling you like to use this.
• 5:23
  Speaker 3: You know tofu from 1994 to make like I don't recommend in this era.
• 5:28
  Speaker 3: But so I went on my first, my friend and I we did a detox diet.
• 5:33
  Speaker 3: I think my mom was probably hyperventilating somewhere.
• 5:35
  Speaker 1: I love that.
• 5:36
  Speaker 1: What did you do?
• 5:36
  Speaker 1: What did you do?
• 5:37
  Speaker 3: Well, we, we obviously didn't have any meat.
• 5:41
  Speaker 1: I remember, Okay, we obviously didn't have any meat.
• 5:43
  Speaker 3: I remember we weren't supposed to have regular pasta, so I remember buying corn pasta because in 2007.
• 5:50
  Speaker 1: Corn pasta Does that have less toxins in it.
• 5:52
  Speaker 3: You know, now knowing.
• 5:55
  Speaker 1: No, back then, when you were doing it, did it happen?
• 5:57
  Speaker 1: Of course it did.
• 5:59
  Speaker 3: I don't know how we convinced ourselves that, just like swapping one grain out for another, was.
• 6:05
  Speaker 1: I did not know corn pasta was a thing.
• 6:07
  Speaker 3: I hope it isn't anymore.
• 6:09
  Speaker 1: But was it not?
• 6:10
  Speaker 1: I'm guessing it wasn't good.
• 6:12
  Speaker 3: I don't know that we added much to it, like I'm trying to think.
• 6:16
  Speaker 1: It's like tomato sauce, full of toxins as well, or something you had to like.
• 6:18
  Speaker 1: Just eat cold corn pasta.
• 6:23
  Speaker 3: Bring out a celery over it couldn't go that far back, but I don't remember okay, so you did a detox.
• 6:30
  Speaker 1: Obviously it worked perfectly you worked perfectly.
• 6:33
  Speaker 3: Um, you know, got really into the documentaries like, uh, did you guys ever watch?
• 6:38
  Speaker 1: supersize me oh, of course, I've watched supersize me multiple times I I I really enjoyed it.
• 6:45
  Speaker 1: For like many years, I've loved super size me I have not actually watched it so, okay, if anyone's seen it, well, unfortunately he passed away recently.
• 6:52
  Speaker 1: The guy who made it, oh, if you haven't seen, yeah, unfortunately he passed away, I believe, of cancer recently.
• 6:57
  Speaker 1: It's very sad.
• 6:58
  Speaker 1: Um, I man, I'm forgetting, I'm blanking on his name.
• 7:02
  Speaker 1: I'd have to look it up.
• 7:02
  Speaker 1: But uh, he only ate mcdonald's for like 30 days breakfast, lunch, dinner and anytime they asked do you want to supersize it?
• 7:09
  Speaker 1: He would then supersize it and that's after.
• 7:12
  Speaker 1: Right after that documentary, mcdonald's was like we're not doing the supersized thing anymore and everyone's like is it because of supersize me?
• 7:19
  Speaker 1: And they were like, no, totally, that's just like we decided amongst ourselves that it wasn't a good idea.
• 7:23
  Speaker 1: Like, okay, sure, but yeah, he unsurprisingly eating a breakfast, lunch, dinner at mcdonald's every day wasn't great for his health, go figure yep, I mean, for some reason it was still surprising, even though it shouldn't have been surprising.
• 7:37
  Speaker 1: But um, the whole idea was like how bad it was.
• 7:40
  Speaker 1: Like it's just as bad as they're, like it's just as bad as drinking tons of alcohol or you're pickling your liver.
• 7:45
  Speaker 1: I still remember a whole bunch of stuff from that.
• 7:47
  Speaker 1: Like that was again, it was attention grabbing, right, like that's attention grabbing.
• 7:52
  Speaker 1: Like I'm going to eat McDonald's every day.
• 7:55
  Speaker 3: You know like food, ink and stuff, and so you start to get this inflated sense that you know everything about nutrition because you've read a diet book and watched two documentary dunning kruger.
• 8:11
  Speaker 3: You're already in, you know middle school, so you know anything, everything.
• 8:13
  Speaker 3: Anyways, um, and I have this vivid memory of I I was closer to like one of my um I guess she was my homeroom teacher, like and she was a biology teacher and I remember telling her that her diet coke was gonna cause cancer of course aspirin, worst thing you put in your body worst thing you could put in your body yeah, yeah as I said, a and w zero and she was so patient.
• 8:32
  Speaker 3: She was like oh, why do you think that?
• 8:34
  Speaker 3: And I was like, well, because it's full of toxins and um, toxins, yeah, I to this day bless her she put up.
• 8:42
  Speaker 1: I, I will not put up with that shit at this point.
• 8:44
  Speaker 1: There's no way, okay.
• 8:46
  Speaker 1: So that's how, so I like.
• 8:48
  Speaker 1: And then, what sort of kind of got you?
• 8:50
  Speaker 1: Was it going to school for nutrition?
• 8:51
  Speaker 3: that kind of got you out of that it gets even worse because that's like middle school, high school, then in college.
• 8:56
  Speaker 3: I love worse clean beauty and in college I was a disaster.
• 9:01
  Speaker 3: I ate so much fiber.
• 9:03
  Speaker 3: I had like terrible IBS.
• 9:05
  Speaker 3: I like started like cleansing my face with oil so like I was breaking out, started washing my hair with like baking soda and vinegar.
• 9:17
  Speaker 1: You volcanoed your hair.
• 9:19
  Speaker 3: Volcanoed my hair, so of course I'm just picturing that right now.
• 9:24
  Speaker 1: Yeah like you're in the shower and it's just going everywhere and you're like this is for my health and I can clean, listen I don't mean to mock you, but, like we've all been there, I've done some stupid shit, so I just, like you, have to laugh at it, right?
• 9:35
  Speaker 3: no, it's okay, I'm this.
• 9:36
  Speaker 3: Is you're allowed to mock me?
• 9:37
  Speaker 3: I'm mocking myself.
• 9:38
  Speaker 3: Um, let's see.
• 9:41
  Speaker 3: You know would only use natural deodorant, so my, I couldn't have looked or smelled good like it was, but you were healthy at the time, if that's what mattered I was avoiding chemicals.
• 9:52
  Speaker 3: So, um, and I was definitely one of those people who blanket statement was just like no, I don't like chemicals was a health science major.
• 9:59
  Speaker 3: So slowly, slowly, I started taking classes and I'm like okay, like we like evidence, and at the time there wasn't as much like mistrust in science just because you were like afraid of chemicals, like it didn't.
• 10:11
  Speaker 3: I feel like it wasn't quite as dichotomous as it is now.
• 10:14
  Speaker 3: But I think just going through grad school and seeing the reality of nutrition and how 90% of people aren't even eating fruits and vegetables, Like you just start seeing the reality and you're like, oh, I'm crazy, Like I am so focusing on the wrong thing, Um, yeah, I wish I had like more of a pivotal moment, but it was very slow and just slowly realizing like it doesn't make sense.
• 10:45
  Speaker 1: So there wasn't like anyone you watched or anything like that.
• 10:48
  Speaker 1: You're like, oh, they actually kind of make sense and like let me listen to what they say more, because that kind of happened a little bit with me.
• 10:54
  Speaker 3: I do think, like school was important.
• 10:57
  Speaker 3: I do think there are people on social media who have, like helped me come up with logical reasons, like for organic foods, for instance, which I always thought even if it wasn't better for health, I always thought it had to be better for the environment.
• 11:11
  Speaker 3: Then I was listening to like unbiased science and they started talking about how like that's not necessarily always true, and kind of going into the nuances of that, and I was like, oh my, god like yeah, that's basically what happened to me.
• 11:23
  Speaker 1: I was like I I definitely got into the the uh anti-seed oil thing, you know, making sure I couldn't use man, I love sabra hummus so much had to throw it all out because you know it's fucking soybean oil losers.
• 11:36
  Speaker 1: So they should be using avocado.
• 11:37
  Speaker 1: Obviously that's better.
• 11:39
  Speaker 1: All that stuff and I think I was listening to more people like Lane Norton and like Dr Mike is retelling stuff like that and that's what kind of got me like oh, actually, all right, these people are really smart.
• 11:49
  Speaker 1: They're actually showing like evidence.
• 11:51
  Speaker 1: That's.
• 11:52
  Speaker 3: It's probably, it's probably not that bad for me, at least as bad as I think it probably was people like you guys talking about aspartame, because I kind of forgot to even like pay attention to that for a long time and I wouldn't have like not recommended it to a patient.
• 12:06
  Speaker 1: But personally I feel like somebody I don't know who in particular, but definitely some people have broken down I think you brought up a good point, though, that uh like, you kind of just see, uh, like, what the actual issues are like when you see that 90 of people and like what is it?
• 12:26
  Speaker 1: Like 88, it's almost, it's basically 90 of people don't eat enough, uh, fruit, and then you know, like the like, the serious lack of fiber, all that, and you're just like you know, I, I really have this feeling that food dyes might not be, like the, the the biggest issue, like sure, on it.
• 12:42
  Speaker 1: Can I just say what are we on the same page here?
• 12:45
  Speaker 1: I've been seeing a lot of this.
• 12:46
  Speaker 1: I honestly would.
• 12:48
  Speaker 1: I think I'd like if they just got rid of food dyes.
• 12:50
  Speaker 1: I do, I care, like I, I love my skittles to be bright and colorful, right, like it's cool, but like if who's calling me no, leave me alone.
• 13:00
  Speaker 1: Anyway, my beans song is going off podcasting.
• 13:05
  Speaker 1: So, um, you know, I think if we just got like rid of that, I feel like we'd be able to focus more on things that maybe matter.
• 13:11
  Speaker 1: Do you think that would happen?
• 13:12
  Speaker 1: Or do you think they would just find some other bullshit thing, like it would just go to fluoride or whatever?
• 13:16
  Speaker 1: What do you guys?
• 13:17
  Speaker 3: think they would definitely just move on to the next.
• 13:19
  Speaker 3: The next thing yeah there's so many, I want that answer.
• 13:23
  Speaker 1: I don't like that.
• 13:23
  Speaker 1: I don't want that, I want.
• 13:26
  Speaker 1: I want just like if we got rid of it, I would just hope that they're like okay, maybe we make more the nutritious foods more accessible.
• 13:33
  Speaker 1: Like, maybe we focus on that, but like it probably would just be like oh, aspartame, now damn it, because you can't do it, you can't win we just it feels like you just can't win.
• 14:14
  Speaker 3: We can't focus on things that actually make a difference.
• 14:17
  Speaker 3: You know we have to pick, pick the tiniest thing possible unfortunately.
• 14:22
  Speaker 1: I think you need, in order to win, we need to increase the standard of education at the grade school level yeah, I think I mean that would definitely that would help a lot of things, right, mean that would definitely that would help a lot of things, right, like not just food, it would help a lot of things.
• 14:36
  Speaker 1: But like I just like, what else can we do to get people to, to, to, to realize?
• 14:41
  Speaker 1: I feel, like you know, a lot of the stuff I do is trying getting to help helping people realize that it's really not that big a deal.
• 14:47
  Speaker 1: But like, is there anything else that we can do to just to move them away from?
• 14:52
  Speaker 1: Food dyes are the reason everyone has cancer to, like you know, actually more like evidence like what, what?
• 14:58
  Speaker 1: What do you think I don't know.
• 15:00
  Speaker 1: I guess we've been talking about like this for a little while.
• 15:02
  Speaker 1: But like, do you, I've kind of gotten to the point where, like I just kind of have to laugh at the people.
• 15:07
  Speaker 1: Like you know, you know coming up with all these like crazy you know ideas and just like, oh, it's just like how to make fun of it.
• 15:14
  Speaker 1: I don't know if that's the answer, but it's like all I have, so it's what I go with.
• 15:18
  Speaker 1: So what?
• 15:18
  Speaker 1: What can we do?
• 15:20
  Speaker 3: I like think back to what I would have wanted people to say to me, and that's a good point I wanted like actual information, like in-depth information, like why is this not going to cause cancer or do something bad?
• 15:35
  Speaker 3: And I never got it and I remember like asking doctor I remember I had like a dermatologist telling me I should use nair, so like I had like something.
• 15:44
  Speaker 3: She didn't want it to like spread.
• 15:46
  Speaker 3: So she was like you should use nair just for now.
• 15:48
  Speaker 3: And I was like, well, I'm a little worried about the chemicals and that it's gonna like cause, cause cancer.
• 15:52
  Speaker 3: And she was like, oh no, it's totally safe.
• 15:54
  Speaker 3: And I was like she doesn't know what I know, which is dermatologists are like top of their class.
• 15:59
  Speaker 1: So that's very sad, but so I think you needed someone to kind of go like into the research on like why and show like evidence of why it's not going to be harmful.
• 16:07
  Speaker 1: That is what I would have wanted, which is why, sometimes, sometimes, what I would have wanted, which is why sometimes, sometimes, which is why I often do like really detailed videos, but to be honest, I don't know that my videos are working.
• 16:23
  Speaker 1: You know like that.
• 16:23
  Speaker 1: But I was just going to say because when you go super in depth, you're not going to reach a wide audience by doing a 10 minute video on just like one very specific topic.
• 16:31
  Speaker 1: It doesn't.
• 16:32
  Speaker 1: You might find a few people.
• 16:34
  Speaker 2: You'll find like three or four people that might be interested in that.
• 16:36
  Speaker 2: The people that are wanting to learn that information are the the smallest proportion of all of these people.
• 16:46
  Speaker 1: You still have this huge proportion of people that haven't even started questioning right right I've also thought about like targeting sort of like wellness influencers and like physicians who know a lot about science but maybe not nutrition, and trying to like educate there, because they get a lot of questions and I I what a lot of people have told me that like has helped them is when you know you kind of show that someone who's talking about all these toxins and how they're killing you and you know you actually bring up like, hey, they're profiting so much off of, like the fear that they're, you know, trying to put forth right that they're like, oh, they say, this is terrible and this is good.
• 17:25
  Speaker 1: Oh, by the way, this thing that's good is in all of my products.
• 17:27
  Speaker 1: You know that sort of thing and I feel like that is where to help people.
• 17:31
  Speaker 1: So I I think it just has to be like a combination of different things that you do and that's why, like, I'll do like a short video but I'll try and show other people who do more like in-depth stuff, like I'll talk about like food science babe who does like really great, like in-depth long videos.
• 17:45
  Speaker 1: So if people want that information then they can just kind of go over there.
• 17:49
  Speaker 1: But like it, it just kind of feels like a losing battle, no matter what I feel like I should give credit to food science babe for something.
• 17:58
  Speaker 3: I don't know exactly what it was, but I I know she helped me learn some key concepts 100 agree.
• 18:04
  Speaker 1: like I got yeah right.
• 18:06
  Speaker 1: Like when I started going on tiktok I was like, oh, this is great, like dr id's food science, babe, these people.
• 18:10
  Speaker 1: So I feel like we really need those, those, those people.
• 18:13
  Speaker 1: Uh, for the people like us that are like actually willing to listen to the science, but most people, like there's so many people that won't even listen to it.
• 18:20
  Speaker 1: There's so many people it does not matter.
• 18:22
  Speaker 1: They've bitten fully into the wellness cookie that does not have any sugar or seed oils in it and there's nothing you can do about it to do about it.
• 18:36
  Speaker 2: So, on a live stream on twitch recently, um, I had this kid that came in and started asking questions about all these different things and we were trying to recommend channels to him to go watch and learn more and he was telling us that his dad specifically forbade him from going to those channels.
• 18:55
  Speaker 2: One of those.
• 18:55
  Speaker 2: One of them was uh, forest valkyrie, because he was really interested in all the um, the stuff related to sexual, uh genome and um trans and all that kind of stuff and we're like forest valkyrie, go watch him.
• 19:11
  Speaker 2: And he was like my dad.
• 19:12
  Speaker 2: That is literally the person my dad has banned me from watching.
• 19:18
  Speaker 1: Yeah, and so we have a problem.
• 19:20
  Speaker 1: We have a problem where the youth aren't getting educated and that's in part because parents are preventing that yeah, like once you go full dr berg, you know like you're, you're you're gonna make sure your kids kind of like you're gonna try and make sure your kids follow suit, and that's really tough yeah for any like teenagers out there.
• 19:42
  Speaker 1: Do the best you can.
• 19:43
  Speaker 1: It's rough, it's tough man that is tough but listen, I don't want all this to be like dreary and like we give up because everything's bullshit.
• 19:50
  Speaker 1: Like can we I'd love to for you know to have we have a registered dietitian on.
• 19:54
  Speaker 1: I'd love to kind of get into more, just like simple things that people can do, you know, to like improve their health.
• 19:59
  Speaker 1: What would be like?
• 20:00
  Speaker 1: Give me like a like, maybe like three it doesn't have to be like top three, but like three tips, what people, what things that actually people can do to improve their health yeah, I mean like nutrition, wise, you know, wise, you know.
• 20:11
  Speaker 1: it doesn't have to like, yeah, quit smoking, but like you know, food Right right?
• 20:15
  Speaker 3: Um, I feel like I'm always looking at people's, like current diets and looking at the little things that could improve.
• 20:22
  Speaker 3: Most people just need to add in like one more fruit or vegetable than they're currently having.
• 20:27
  Speaker 3: Like just do one more in a day, unfortunately, switching from beef tallow to seed oils could be could be beneficial.
• 20:37
  Speaker 3: You might lose some people with that.
• 20:40
  Speaker 1: No, no, no, no, no, no, no.
• 20:42
  Speaker 1: Not on this podcast.
• 20:43
  Speaker 1: Anybody who's willingly listening to this podcast.
• 20:46
  Speaker 2: Anybody who's listened to 69 plus 12 episodes of this podcast.
• 20:50
  Speaker 2: They're all in on the seed oils.
• 20:52
  Speaker 1: They're fucking where seed oil chuggers here, it's totally fine.
• 20:56
  Speaker 3: I, to be honest, most of my like quick go-tos.
• 20:58
  Speaker 3: I feel like I've seen mostly kids lately, so all of my advice is like to parents about kids.
• 21:05
  Speaker 1: Oh, I love that.
• 21:06
  Speaker 1: Hey, let's get it.
• 21:07
  Speaker 2: I would love to get into some of that Cause I get, would love to get into some of that, because I get asked about that.
• 21:10
  Speaker 1: That's exactly what I was just talking about yeah, we're talking about kids like, yeah, what, what can you know recommend for the parents, for the young ones?
• 21:16
  Speaker 1: What do you say?
• 21:16
  Speaker 3: I highly recommend for anyone starting at like age one or two, looking at the division of responsibility I don't know if you've come across that ever it's kind of like a bread and butter framework that use like every single day to give parents a little bit of guidance, because everything's so ambiguous all the time.
• 21:38
  Speaker 3: So we say that the parents decide when, where and what kids eat, and the kids decide if and how much.
• 21:46
  Speaker 3: So, for instance, parents decide when.
• 22:07
  Speaker 3: So maybe three meals a day, two to three snacks at regularly like consistent times, without an iPad, that's a mega challenge.
• 22:12
  Speaker 3: Obviously there's a lot that goes into that, but reducing screens while eating is helpful.
• 22:22
  Speaker 1: I feel like it's good for adults too.
• 22:23
  Speaker 1: I'm bad at that.
• 22:24
  Speaker 1: I'll fully admit I'm terrible with that, but it's something we should be doing.
• 22:28
  Speaker 3: I hate saying that, because when was the last time I ate without a screen?
• 22:32
  Speaker 3: 100%, I totally agree with it.
• 22:38
  Speaker 3: With kids you can kind of control it.
• 22:39
  Speaker 3: So you know, um, and then the what trying to offer at least three food groups for meals and at least two food groups for snacks can be just kind of a good, a good start, I like that.
• 22:49
  Speaker 1: Can you give like an example, just like yeah.
• 22:52
  Speaker 3: So you know, for a snack I like to include something with protein, like cheese, and then maybe a fruit or veggie.
• 22:59
  Speaker 3: So cheese and fruit or crackers and peanut butter, yogurt and banana.
• 23:06
  Speaker 3: So trying to have two things instead of just like, like and even if it isn't the healthiest thing, like, even if it's like a meat stick or something.
• 23:13
  Speaker 1: Yeah, it was like people seem to think that's healthy lately yeah, yeah, yeah, yeah, that's more like the carnivore thing coming through.
• 23:21
  Speaker 1: I think we're like all like animal products are like good, you know, like yeah, it's, yeah, it's no, it's quick and easy protein.
• 23:28
  Speaker 1: I'm not saying don't eat, you know, like beef jerky or anything, but like you know in general.
• 23:33
  Speaker 1: Yeah, diversified a little bit.
• 23:35
  Speaker 3: Yeah, and then meals like having you know mac and cheese with veggies and chicken, or something you know having three different.
• 23:47
  Speaker 1: I've heard some dieticians say don't hide the veggies in their food.
• 23:51
  Speaker 1: Should we not be doing that?
• 23:51
  Speaker 1: Is that a bad thing?
• 23:52
  Speaker 1: Because I've heard some dieticians say don't hide the veggies in their food.
• 23:53
  Speaker 1: Should we not be doing that?
• 23:53
  Speaker 1: Is that a bad thing?
• 23:53
  Speaker 1: Because I've been hearing that and I'm like I feel like that's what I'd be doing, but apparently that's not so good.
• 23:58
  Speaker 3: I mean.
• 23:58
  Speaker 3: So everything exists on a spectrum and like, for some people that might work, for some people it might not.
• 24:04
  Speaker 3: In general, I think that kids are really man.
• 24:10
  Speaker 3: They always know when parents are up to something and you're probably just decreasing trust and making them fear food more.
• 24:16
  Speaker 3: I mean, if you're making like zucchini bread, like, I don't think you have to outline every ingredient you know, but I do think in general, hiding things probably isn't a great way to you know, have a, have a great relationship with food for kids.
• 24:33
  Speaker 3: Some sometimes it might work.
• 24:36
  Speaker 1: I mean so it works more for adults, cause that's what I see Like whenever I watch a video on like sneaky veggies.
• 24:41
  Speaker 1: People are like I need this because I hate vegetables.
• 24:43
  Speaker 1: It's the only way I'll eat them.
• 24:45
  Speaker 3: Yeah, and I mean you don't have to like.
• 24:47
  Speaker 3: If you have like cauliflower, Alfredo or like beans and you know whatever, like kids can enjoy that too.
• 24:53
  Speaker 3: What am I thinking I've?
• 24:54
  Speaker 2: lost it.
• 24:55
  Speaker 3: Um, okay, so then you put.
• 24:57
  Speaker 3: You put three different food groups on their plate and have at least one food that they'll accept, that you know that they like, and then they decide if and how much they eat.
• 25:09
  Speaker 3: So for people with with two year olds, this freaks them out because a lot of times they're two year olds, just not going to eat.
• 25:15
  Speaker 3: They're going to have like three strawberries and then push their food on the floor.
• 25:20
  Speaker 3: Um, but the the nice thing is to know that, like, the parent's job is to offer and they don't have to force their kid to sit there and eat.
• 25:28
  Speaker 3: Yeah.
• 25:30
  Speaker 1: With.
• 25:30
  Speaker 1: Uh, that's pretty much what I do, like with oakley, because my daughter she's about a year and a half, just over a year and a half, and I just like throw a bunch of stuff out there.
• 25:37
  Speaker 1: She loves avocado, right, so I'm just like always throw an avocado in there and then like there's just a bunch of other stuff and like, yeah, some of it's like chips or whatever and she eats that great, like you know, she's eating, she's growing, she's 99 percentile for like height she's growing, she's 99th percentile for like height, she's doing everything but sleeping.
• 25:53
  Speaker 1: Not sleeping, she's like shit, but like she's eating well, she's definitely eating well.
• 25:56
  Speaker 1: So, like I feel like oh, I saw a video recently that was like um, a mother was talking about like how, at like the same time every day like it says 2 pm, I don't really remember she just takes a bunch of like vegetables, like cucumbers and carrots and celery and all that shit and just like throws it out there.
• 26:11
  Speaker 1: Well, not literally throws it, but like just puts it out somewhere where, like the kids can see it and like they'll just kind of go by and grab it and eat it.
• 26:17
  Speaker 1: And I feel like that's a really good idea, not just for children, but for adults, like even for adults.
• 26:23
  Speaker 1: Like you just have it, just put a plate of something, and if you want to put like ranch on it or whatever yeah, like, even, like, even, you put like whatever, like fucking bolt house ranches, they need a sponsor.
• 26:33
  Speaker 1: Those bastards, they're so good, I talk about them all the time.
• 26:36
  Speaker 1: Um, uh, you just like have it out there, even for like kids, for adults, like you're just more likely, just like I feel like just to eat that stuff, if it's just there.
• 26:45
  Speaker 2: Yeah, that's why I Carrots that are all chemically bleached and everything Bleached carrots Just sit out there, they're perfectly prepared.
• 26:53
  Speaker 2: You just grab one, throw it in.
• 26:55
  Speaker 3: That's definitely a big way I've changed with nutrition is my mother.
• 26:59
  Speaker 3: She prepares everything herself, every single thing, like you know.
• 27:04
  Speaker 3: She makes her own granola, she makes her own breadcrumbs, like she's committed to the work that's so great.
• 27:11
  Speaker 1: It's so great, it's so great.
• 27:12
  Speaker 3: Except for it took me a long time to realize you can buy a bagged salad or like pre-cut onions and like it's expensive.
• 27:20
  Speaker 3: But like time is also a resource.
• 27:24
  Speaker 2: Yes, yes it is.
• 27:25
  Speaker 3: You know, buying those shortcuts can be really helpful.
• 27:28
  Speaker 1: Yeah, so you agree with that right.
• 27:30
  Speaker 1: Just like just if you agree with that right, just like just if you just put, like you know, fruits and vegetables out like you're for, like kids you know, consider that generally, you know helpful.
• 27:41
  Speaker 3: Yeah, I think any like that's one thing is just increasing exposure, like every exposure is is good.
• 27:46
  Speaker 3: Um they don't.
• 27:47
  Speaker 2: That's probably why I love peace so much is because every summer my parents would get a big bag from a friend's aunt who ran a big farm and they were like in the fridge, but sitting at shelf height, like right at eye level for me.
• 28:03
  Speaker 2: So I'd open the fridge, see them instantly, grab them.
• 28:06
  Speaker 2: And now it's like oh, I fucking love peas, Love peas.
• 28:11
  Speaker 1: I'm telling you, frozen peas are the way it's like.
• 28:11
  Speaker 1: Oh, I fucking love peas, love peas.
• 28:12
  Speaker 1: I'm telling you, frozen peas are the way it's going.
• 28:13
  Speaker 1: Whoever, whoever eats canned peas, god, those are just like the worst.
• 28:18
  Speaker 1: Not as bad as canned mushrooms that's worse, but it's real bad.
• 28:21
  Speaker 1: Yeah, oh I agree there I can't, I can't do that, um, but uh, anything else for like kids along those lines, any other recommendations or kind of like?
• 28:33
  Speaker 3: those are the main things yeah, limiting pressure, like making eating experiences positive.
• 28:38
  Speaker 3: Um, and then if they, for picky kids, like any exposure is a good exposure, whether they're just like looking at the food, whether they're allowing it on their plate because, like some kids, won't even let you put a food on their their plate without panicking.
• 28:52
  Speaker 1: So so I think a lot of parents see like if they don't eat it, if they don't eat the food, it's a failure, right, if they put it on the plate and the kid didn't eat it, then like, well, that's useless, I'm just not going to do that again, whereas, like I think just kind of see, they see it every day and they're like, oh, I don't really feel it today, but maybe eventually they're like, okay, I'll try it.
• 29:09
  Speaker 1: And then, hey, they tried it and that's like a step in the right direction.
• 29:11
  Speaker 3: Yeah, like if one in every 30 times they actually try it, that's, you know.
• 29:16
  Speaker 3: I mean obviously food waste is like something.
• 29:18
  Speaker 1: Right, right, you have the same one.
• 29:20
  Speaker 1: You put back, keep putting it back there, put it in the fridge, you take it back, you put it on their plate.
• 29:24
  Speaker 2: You're like eventually as the kid that like this was before I was even diagnosed.
• 29:31
  Speaker 2: But I have the autistic food aversion thing and so there were things that if they were on my plate I would vehemently not touch them.
• 29:40
  Speaker 2: That was my brother, and that's it's important for the parent to know that's not a failure on their part.
• 29:49
  Speaker 2: That's not bad cooking, that's not anything like that.
• 29:51
  Speaker 2: It's just there is a texture in that food that does not um, not bad cooking, that's not anything like that.
• 29:53
  Speaker 3: It's just there is a texture in that food that does not agree with this child and that's probably a good thing, where I should add a caveat that, like kids with autism or any kid, but more so with kids with, like, some kind of neurodiversity are more likely to have arfid, which is just an eating disorder, and a lot of the tips I just provided may not work as well for ARFID.
• 30:17
  Speaker 3: You might actually need, like a feeding therapist or something a little more.
• 30:21
  Speaker 3: you know, so like if those tips don't work like you, can leave them behind.
• 30:27
  Speaker 1: Do you see anything?
• 30:28
  Speaker 1: Parents do you see them do a bunch and you're like, oh, that's not, you really shouldn't do that so much.
• 30:34
  Speaker 1: Is there anything like that that you see?
• 30:36
  Speaker 1: I mean you don't have to name parents.
• 30:38
  Speaker 2: Like oh man, that's Greg I see him.
• 30:43
  Speaker 1: He's just doing the shittiest things.
• 30:45
  Speaker 3: But like I, feel like I'm always leaving kind of depleted and sad, always leaving kind of depleted and sad.
• 30:51
  Speaker 3: But oh gosh, I definitely.
• 30:53
  Speaker 3: I mean, some kids are not getting any fruits and vegetables and the parents will just be like, oh well, they don't like them.
• 30:58
  Speaker 3: And I'm like your child is too.
• 31:00
  Speaker 3: They don't know what they like, like you have to keep offering them.
• 31:04
  Speaker 3: You don't force them to eat them, but you cannot just stop offering broccoli because they prefer the dino nuggets.
• 31:10
  Speaker 1: Like right, that's your.
• 31:12
  Speaker 1: Is there a balance between trying a bunch of different new foods or continuing to try the same ones over and over again, like after a certain number of times?
• 31:20
  Speaker 3: is it better to be like all right, let's try a different food that they might like, something like that I guess it sort of depends on the age because, like when you're first introducing foods, there is something to say about like repeating exposures or repeating the same foods so that you like can roll out allergies and stuff.
• 31:36
  Speaker 3: But in general, variety is good.
• 31:38
  Speaker 3: Um, like I said, always having one familiar food on the plate so that they know that there's something safe for them to eat, it's usually a good, good choice so just rotate foods, see if they don't like it, try it again.
• 31:52
  Speaker 1: Maybe eventually like okay, let's try a different choice.
• 31:53
  Speaker 1: So just rotate foods, see if they don't like it, try it again.
• 31:54
  Speaker 1: Maybe eventually like okay, let's try a different food, put it on there and just keep offering it, would it?
• 31:57
  Speaker 2: even be worth it for parents to just kind of loosely journal that we tried this, they didn't like it.
• 32:04
  Speaker 2: We'll try it again 30 days later.
• 32:06
  Speaker 2: Tried this, they loved it.
• 32:08
  Speaker 2: Keep that in rotation.
• 32:10
  Speaker 3: Yeah, you could do that.
• 32:11
  Speaker 3: And also you could say say, well, they did not like the steamed broccoli, but we're gonna try roasted right, that's a good idea you know, add cheese to it right butter fritters or you know who knows yeah, make it taste better.
• 32:26
  Speaker 1: I've recently I saw the video, I was gonna try it like the smash broccoli where you like steam, where you cook broccoli like you know, you blanch or whatever, and then you smash it right onto like, uh, parchment paper and you put like cheese on it and then you roast in the oven and you make like broccoli chips or something.
• 32:40
  Speaker 3: Yeah, no that's great, I feel like that.
• 32:42
  Speaker 1: Kids and adults, man people just do not like vegetables.
• 32:46
  Speaker 1: I get that ass all like constantly like man vegetables so good for me, but they taste like ass and I'm just like I don't know.
• 32:52
  Speaker 1: What do I do with that, like make them better?
• 32:54
  Speaker 1: Like I don't, I don't, I don't know I, I struggle.
• 32:57
  Speaker 3: I feel like I enjoy most vegetables, so that's hard like I don't know it's a tough like I don't like.
• 33:05
  Speaker 1: Okay, I will say like, making vegetables taste good is more difficult than like making fruit taste good.
• 33:11
  Speaker 1: So, like most, I would say I definitely a lot more fruits than vegetables, because it's just easier for me to grab, like, oh, there's some dried mango, oh, there's an apple, it's a banana, I just put it in my face hole, it's easy, whereas vegetables like okay, let me steam it, let me you know.
• 33:26
  Speaker 1: Like, add this stuff, add that stuff.
• 33:28
  Speaker 1: It's just more difficult.
• 33:29
  Speaker 3: So like they've only experienced the canned peas, you know, or the they haven't experienced like the best way to make, like so many people went their entire lives thinking they hated Brussels sprouts and then they became trendy and they had like roasted Brussels sprouts and I was like, wait, I love these.
• 33:48
  Speaker 2: So sometimes it's just finding the way that they're prepared I think for me it comes down to viewing vegetables as a way to influence the texture of a meal.
• 34:00
  Speaker 2: So if you have a meal that's in general kind of soft or something and you want to get some crunch in there, you could put a little bit of a stringed carrot or something.
• 34:15
  Speaker 2: If you have, you know you got your good old meat and potatoes.
• 34:18
  Speaker 2: You need something that's a little bit softer.
• 34:20
  Speaker 2: Then you can steam the peas.
• 34:23
  Speaker 3: One thing that worked really well for me with my adult picky eating which I'm fine with vegetables, but seafood and like blue cheese, you know, some of those weird anything that swims freaks me out a little bit.
• 34:35
  Speaker 3: I got really into survivor at some point and you know how they have those like challenge where they make them eat weird things.
• 34:42
  Speaker 1: That's in most shows these days.
• 34:44
  Speaker 3: Okay, so they'd be like eating bugs or something.
• 34:47
  Speaker 3: And I got obsessed enough with survivor to where I was like I want to go on Survivor, which is ridiculous because I'm which is everybody so.
• 34:56
  Speaker 1: Oh, I totally get that.
• 34:57
  Speaker 1: Yeah, like I would do super well.
• 34:59
  Speaker 1: I'm starving and I can't take it anymore.
• 35:01
  Speaker 1: It's day one.
• 35:03
  Speaker 3: I'm allergic to discomfort and like cold and hunger and I would.
• 35:07
  Speaker 3: I would not do well, but I eat briefly.
• 35:10
  Speaker 3: So eat bugs is your suggestion, so my thought was like well, if I'm going to be on Survivor, I have to prepare myself.
• 35:16
  Speaker 3: So I started like eating olives and like eating you know the weird fish when someone else would order it, and it actually worked for me.
• 35:26
  Speaker 3: I don't know why that motivated me.
• 35:29
  Speaker 1: We need all the fucking weird tips we can at this point like night.
• 35:33
  Speaker 1: As we said, 90 of people don't eat fruits and vegetables, so like we need any weird, like strange.
• 35:40
  Speaker 1: Hey, if it fucking works.
• 35:41
  Speaker 1: Man, you know, here's how I get more vegetables.
• 35:43
  Speaker 1: I order chinese food.
• 35:44
  Speaker 1: That's what I do, because they make.
• 35:46
  Speaker 1: They make their vegetables good as shit.
• 35:48
  Speaker 1: I like it always get like the broccoli or the mixed vegetables or whatever, and then I'll get it like their tofu or shrimp.
• 35:54
  Speaker 1: That's pretty much my thing like oh it's got oil on it.
• 35:56
  Speaker 1: Yeah, that's what makes it taste good and that's why I eat it.
• 35:59
  Speaker 1: So at least then I'm getting, like you know, my broccoli and whatever else they put in there.
• 36:03
  Speaker 3: It works I definitely agree, even if you're adding, like sugar, fat, salt, if you're making your vegetables taste good, that's.
• 36:10
  Speaker 3: I mean obviously there's a limit, but like, like you should be aware of what's on your food, but for a lot of us just getting in those veggies important.
• 36:18
  Speaker 1: Like most people aren't fucking doing that.
• 36:20
  Speaker 1: So like whatever it like, just if it makes it.
• 36:23
  Speaker 1: I think that's where a lot of people get caught up, like how many times have you seen that?
• 36:26
  Speaker 1: They're like oh well, you added that to your vegetables.
• 36:28
  Speaker 1: That cancels it out.
• 36:28
  Speaker 1: Get the fuck out of here.
• 36:29
  Speaker 1: It cancels it out.
• 36:30
  Speaker 1: Get the fuck out of here.
• 36:31
  Speaker 1: It cancels it out.
• 36:31
  Speaker 1: It's just what are you?
• 36:32
  Speaker 1: Are you saying that with a cigarette in your hand?
• 36:34
  Speaker 1: Cool, thanks, joe.
• 36:35
  Speaker 1: I appreciate that.
• 36:36
  Speaker 1: Like whatever.
• 36:37
  Speaker 1: Like who cares?
• 36:38
  Speaker 1: It's cheese, it's ranch, it's whatever it works, it's fine.
• 36:42
  Speaker 3: That was a point in my life where I thought ordering like a you, because they really scared dressing.
• 36:50
  Speaker 1: You know how many calories are in that dressing.
• 36:51
  Speaker 1: You know what you know.
• 36:52
  Speaker 1: The fats in that dressing will help you absorb the vitamins in the in the greens that you're eating.
• 36:57
  Speaker 1: That's bullshit.
• 36:58
  Speaker 1: Get that out of here, stupid gosh yeah, definitely any baby steps.
• 37:04
  Speaker 3: Actually, my favorite, one of my favorite stories from this year was this family.
• 37:09
  Speaker 3: Their kids weren't eating.
• 37:11
  Speaker 3: They were offering their kids vegetables maybe once a week in the form of like an onion and lettuce on a burger.
• 37:18
  Speaker 3: So I was like, okay, well, maybe we can set some goals around, like maybe trying a fruit or vegetable.
• 37:24
  Speaker 3: They're like, okay, what would that look like?
• 37:27
  Speaker 3: And they said they mentioned they liked ramen.
• 37:31
  Speaker 3: So I was like what, if you like, put like carrots in your ramen or something I don't know.
• 37:34
  Speaker 3: I'm like stretching, trying to find something they'd be comfortable with.
• 37:37
  Speaker 3: And the mom was like, what about parsley?
• 37:39
  Speaker 3: And I was like, yeah, I mean, sure you could do parsley.
• 37:44
  Speaker 3: And she was like like the sprinkle kind and I was like, I mean, every step counts.
• 37:52
  Speaker 1: I suppose that could be the goal yeah, you're stretching it like as thin as you can right like that's essentially getting rid of food dyes.
• 38:00
  Speaker 3: That's the equivalent of how little the impact would be sprinkling some dried parsley on your food.
• 38:06
  Speaker 1: It does make it look better.
• 38:07
  Speaker 1: That's how those fancy people do it.
• 38:09
  Speaker 1: You know you gotta put some green shit on there yeah, a little green shit.
• 38:12
  Speaker 3: You can mark the price up five bucks yeah, man, this got cilantro yeah, baby steps are good, but there is a point where they get I think it's just like fine.
• 38:21
  Speaker 1: For me it's just finding the things that you like and then just eating those and like I I I'm fucking basic as shit.
• 38:27
  Speaker 1: Like I like avocado toast, like I still eat it like about every day, but like a lot of the days a week I'm like have an avocado always piece of sourdough, I like tomatoes on there and everything, bagel seasoning and I eat that really often and it works like that.
• 38:42
  Speaker 1: You just kind of have to find those things that you like Like.
• 38:44
  Speaker 1: Ok, I like peanut butter and jelly.
• 38:46
  Speaker 1: Like you give shit to peanut butter and jelly, it's fucking.
• 38:49
  Speaker 1: Peanut butter and jelly sandwich is great.
• 38:50
  Speaker 1: Man especially gets like whole wheat bread.
• 38:51
  Speaker 1: It's fantastic.
• 38:52
  Speaker 1: It's just kind of like finding those foods that you can eat on a regular basis that are relatively easy to make and you know like are fairly nutritious.
• 39:01
  Speaker 1: That's what.
• 39:01
  Speaker 3: That's what's about to me I definitely agree having like the staple foods so that if you don't have like a fancy idea of what you're gonna make, that you always have a backup that's relatively nutritious and you like and it's easy yeah, like I like the bird's eye power blends I've talked about those a lot like the frozen like vegetable packs, like what stuff like that.
• 39:22
  Speaker 1: Do you have any of your go-to like in your daily routine?
• 39:24
  Speaker 1: Do you have like simple things that you're just like I just fucking pop that in, I eat that?
• 39:28
  Speaker 3: peanut butter toast every morning.
• 39:30
  Speaker 1: Like peanut butter toast and an orange is just like my go-to breakfast I love that like but it's missing the jelly well, the orange kind of replaces the jelly for me because you got the sweetness, whereas, like the jelly has the sweetening.
• 39:43
  Speaker 1: You know what I'm saying.
• 39:43
  Speaker 1: I I get, I like orange and you know.
• 39:46
  Speaker 1: And peanut butter on toast, that's good.
• 39:48
  Speaker 1: Banana also throw that on there with like cinnamon, fuck man, that's good.
• 39:53
  Speaker 1: Oh, you know what, if you get like those cacao nibs.
• 39:57
  Speaker 1: So you know, if you have you ever had cacao nibs, you have cacao before they're like they're like the little cocoa.
• 40:02
  Speaker 1: They're from like the cocoa pea pod or bean, where the fuck it is, and they're like fermented and they're crunchy and sort of chocolatey.
• 40:08
  Speaker 1: Now I told someone about it and I met them in person.
• 40:10
  Speaker 1: They were a fan.
• 40:11
  Speaker 1: They're like hey, I just tried to eat the cacao nibs.
• 40:13
  Speaker 1: They weren't very good.
• 40:14
  Speaker 1: I'm like, oh God, no, you don't just like fucking M&M, them shits.
• 40:17
  Speaker 1: You can't just like put a bunch in your hand and toss them back.
• 40:20
  Speaker 1: It doesn't work like that.
• 40:21
  Speaker 1: You have to put them on foods that chocolate would be good with.
• 40:24
  Speaker 1: Like I love you.
• 40:25
  Speaker 1: Take peanut butter, banana, cacao nibs, that cinnamon banging so good.
• 40:32
  Speaker 1: That took you like three minutes and it's cheap as shit.
• 40:35
  Speaker 3: I definitely made them.
• 40:36
  Speaker 3: I put them in like a random ice cream that I made or something.
• 40:39
  Speaker 1: That's good too.
• 40:40
  Speaker 3: That was good.
• 40:41
  Speaker 1: I like that.
• 40:41
  Speaker 1: Yeah, I like that.
• 40:43
  Speaker 1: What do you have Like other cause it prices.
• 40:45
  Speaker 1: Always people are talking about the price.
• 40:46
  Speaker 1: What do you recommend for like you know cheaper shit?
• 40:50
  Speaker 3: the affordable side.
• 40:50
  Speaker 3: Yeah, yeah, I mean, I'm a big accidental waster of fruits and vegetables.
• 40:55
  Speaker 3: So frozen is nice because then you're not wasting everything.
• 41:00
  Speaker 3: So I really do enjoy frozen fruits and veggies.
• 41:04
  Speaker 3: Also, like this is bad if you don't have good food, like certain food access, but Trader Joe's cuts my grocery bill in half.
• 41:13
  Speaker 3: I know not everyone's near one and not everyone likes them I feel that way about aldi.
• 41:19
  Speaker 3: That's what they got, really good prices yeah if you can find a store that sometimes it's literally just the store, not even I mean people of costco, like you know, they're different stores that are helpful.
• 41:29
  Speaker 3: Um, yeah, I think the problem is everyone has like a different threshold for how much time they're willing to spare to prep food, and a lot of the cheapest food the longest to prep and a lot of the people who need cheaper food also don't have a ton of time.
• 41:45
  Speaker 3: So that's.
• 41:48
  Speaker 1: You know I say get some potatoes, get some potatoes, roast them all at once, like you know, like some like russet potatoes, and then throw them in the fridge.
• 41:55
  Speaker 1: Like you know, you just have them for whatever.
• 41:58
  Speaker 1: I like to just like add beans to it or whatever.
• 42:00
  Speaker 1: But like you got the costco, like rotisserie chicken, something like that you got your potato.
• 42:04
  Speaker 1: You talked about frozen stuff, frozen fruits and vegetables.
• 42:06
  Speaker 1: Obviously you have to buy them organic because if you don't, it's basically poison duh.
• 42:10
  Speaker 1: But like other than that you get.
• 42:12
  Speaker 1: You just get like a frozen thing you like you throw it on a plate.
• 42:14
  Speaker 1: Plus, like we talked about this a few times, like the resistant starch.
• 42:18
  Speaker 1: You know people like potatoes I have insulin resistance.
• 42:20
  Speaker 1: If you cook potato and then put it in the fridge it creates more.
• 42:23
  Speaker 1: It goes through starch retrogradation, which kind of sounds like a new Marvel villain, but like it, just, you know it makes it more.
• 42:38
  Speaker 1: It makes more resistant starch, which is basically fiber, kind of the same thing, and so it's like better for your blood sugar, so it's great for those sort of people.
• 42:40
  Speaker 1: And then like, yeah, beans are great for like your blood sugar, that sort of stuff.
• 42:41
  Speaker 1: Like just keeping that shit simple.
• 42:42
  Speaker 1: Can I say have you tried uh, bush's uh zero sugar baked beans?
• 42:47
  Speaker 1: Fuck me, those are good.
• 42:48
  Speaker 1: I cannot I have.
• 42:50
  Speaker 1: I love sweet, I, I'm a, I'm, you know I drink diet sodas and shit, like a bunch Like I love that.
• 42:56
  Speaker 1: Just like punch you in the mouth sugar, like that.
• 42:59
  Speaker 1: That that's that's what I kind of go for.
• 43:01
  Speaker 1: And those bushes, if you're like me, gets yourself some like zero sugar, um, bushes, baked beans and they add fiber to them, which is wild.
• 43:17
  Speaker 1: What is this?
• 43:17
  Speaker 1: That is wild like what's the sweetener in them?
• 43:18
  Speaker 1: Oh, I'm sure it's like sucralose.
• 43:19
  Speaker 1: I mean I like it, so it has to be artificial.
• 43:20
  Speaker 1: I'm sure it's not fucking stevia.
• 43:21
  Speaker 1: If it's stevia, I know immediately like get that shit oh yeah, occasionally, like oikos pro does stevia and I can handle that, so every once in a while I can do a stevia, but most of the time that shit tastes like ass.
• 43:31
  Speaker 3: I'm like no, no, no, thank you, but like, yeah, the artificial I actually work with the one population that can't have aspartame, so I do people with pku I do that's like my most of the week I'm working with people with pku um, so I actually do pay.
• 43:48
  Speaker 3: Pay a little bit of attention to what which artificial sweeteners and what so I think that one's sucralose.
• 43:54
  Speaker 1: I'm pretty sure it's sucralose.
• 43:55
  Speaker 1: As for tame, I feel like it's mostly used in like uh, like your diet sodas and stuff liquids.
• 44:00
  Speaker 1: I don't see it in like foods as often it definitely.
• 44:04
  Speaker 1: It definitely is there the gum and whatnot, but like gum is a big one, but I don't see it too, often in like foods also, you should maybe define PKU for the audience.
• 44:14
  Speaker 3: Yeah, that's okay.
• 44:16
  Speaker 3: So it is an inborn era of metabolism where you can't metabolize the amino acid phenylalanine, which is just in all protein.
• 44:27
  Speaker 3: So basically, individuals with PKU have to have a highly protein restricted diet, some as little as like four grams of protein a day.
• 44:39
  Speaker 1: I did not know that.
• 44:39
  Speaker 1: That's crazy.
• 44:41
  Speaker 3: Yeah, and of course they'll have to grow.
• 44:43
  Speaker 3: So we have like special medical formula that has all of the amino acids without the phenylalanine.
• 44:50
  Speaker 3: So they'll have maybe.
• 44:53
  Speaker 3: I mean, and there's, it's a spectrum.
• 44:55
  Speaker 3: It depends on how much of the like enzyme you have.
• 44:58
  Speaker 3: So some people can have, you know, almost as much as anyone else and some people can have like very, very restricted diets.
• 45:07
  Speaker 3: Um, yeah, it's, it is very interesting.
• 45:12
  Speaker 1: How, how, how do you only have four grams of protein a day, like I'm literally sitting here like fruit, like a serving of watermelon has like one gram of protein.
• 45:22
  Speaker 1: Like how do you even get to that?
• 45:24
  Speaker 1: Like that low of a state it is near impossible at that level.
• 45:28
  Speaker 3: That's really restrictive.
• 45:30
  Speaker 3: Um, but there are some low protein foods that are made out of like starch.
• 45:35
  Speaker 3: So, yeah, there's some companies that make like pastas and stuff like that that are just out made out of starch, so there's no protein.
• 45:42
  Speaker 3: So they'll use some of those alternatives Because, like pasta, a serving of pasta is seven grams of protein, right, exactly.
• 45:49
  Speaker 3: So, like people with PKU, not all of them are able to have pasta because which people think of it as a carb?
• 45:56
  Speaker 1: Right, no, like a lot of, like your whole grains and stuff, like even nuts and seeds, like all that shit, like protein, like that's just like.
• 46:04
  Speaker 1: The only thing I think of is like fruits generally are pretty low to mostly, well, a lot of fruits and vegetables.
• 46:13
  Speaker 1: Unfortunately, like some families will gravitate more towards, like some very ultra processed foods because they're like I mean at that point, though, like it's hard for me to blame them because, like you're just trying to do whatever you can.
• 46:25
  Speaker 1: It's definitely like I mean, yeah, you pick your battles right like if a zebra cake's gonna keep me alive, then fuck it, I'm gonna eat a zebra.
• 46:34
  Speaker 3: Yeah, and a lot of kids will eat very high sugar diets or like.
• 46:40
  Speaker 1: Yeah, gummy bears don't have any protein.
• 46:41
  Speaker 1: Exactly, I'm going to be honest, like, if I'm like you, you need less than 10 grams of protein.
• 46:47
  Speaker 1: And I'm like, give me the fucking jujy fruit, give me the Swedish fish.
• 46:50
  Speaker 1: Like I'm going to at least stay alive.
• 46:52
  Speaker 3: And I should give a more moderate example of like 10 grams of protein.
• 46:58
  Speaker 1: Oh yeah, no, moderate as a 10.
• 47:00
  Speaker 1: Okay, like 10 is still like so low, like we're talking like in most like states now are like you need a gram per pound of body weight per day, so let me get 200 grams Now, like 10 is a fucking drop.
• 47:12
  Speaker 3: And they do so.
• 47:13
  Speaker 3: There's a medication that is approved for adults and it's an injection and it has kind of changed things so that some adults can like actually have like massive amounts of protein.
• 47:25
  Speaker 1: So it's like a Bino, but for Tylalanine.
• 47:29
  Speaker 3: Yeah, it's like technically kind of like is it an enzyme replacement?
• 47:33
  Speaker 1: I don't want to say the wrong thing, so like lactose, like we need to take lactate or whatever so they can break down lactose.
• 47:42
  Speaker 3: Except for it's like a twice daily injection and you can go into anaphylactic shock at any time with it.
• 47:47
  Speaker 3: So it's a pretty serious drug, but it can drastically increase the amount of protein you're able to have.
• 47:52
  Speaker 3: What a trade-off drastically increase the amount of protein you're able to have.
• 47:55
  Speaker 3: So people who are people who were raised having like 10 grams of protein a day all of a sudden have to have like 70 grams of protein a day and they're like wait, how do I?
• 48:04
  Speaker 1: how that's crazy, man.
• 48:07
  Speaker 1: Well, I'm glad they at least have something.
• 48:09
  Speaker 1: I guess, even if so, do you also just have an epi pen, like?
• 48:12
  Speaker 1: Here's my first injection and I have the second one just in case.
• 48:16
  Speaker 3: I think it's pretty rare that that actually happens.
• 48:18
  Speaker 3: But yes, people are supposed to keep an EpiPen on them at all times and no one has ever died from anaphylactic shock from the drug.
• 48:29
  Speaker 1: It's good to know that's wild man yeah.
• 48:32
  Speaker 1: I feel so.
• 48:33
  Speaker 1: Anybody who can't have protein.
• 48:34
  Speaker 1: I'm sorry, that's wild man.
• 48:35
  Speaker 1: Yeah, I feel so.
• 48:35
  Speaker 1: Anybody who can't have protein.
• 48:36
  Speaker 1: I saw like, even, like, even beans.
• 48:37
  Speaker 1: I love beans you can't even have like that's just terrible.
• 48:40
  Speaker 3: This is an even weirder story.
• 48:42
  Speaker 3: There was a patient.
• 48:44
  Speaker 3: There's something.
• 48:45
  Speaker 3: Have you ever heard of a urea cycle disorder?
• 48:47
  Speaker 1: Probably not, I don't know if I have.
• 48:49
  Speaker 3: You wouldn't need to.
• 48:50
  Speaker 3: Most people never need to know that term in their life, but it's even more rare than PKU.
• 48:56
  Speaker 3: But it's a metabolic disorder where you can't have much protein or else you get too much ammonia buildup and it becomes incredibly neurotoxic.
• 49:09
  Speaker 3: Who was undiagnosed?
• 49:12
  Speaker 3: Because most of these disorders are diagnosed on the newborn screen and um, a lot of these disorders weren't like diagnosable until 2000s.
• 49:22
  Speaker 3: I mean, we're still adding on different disorders, so this person was never diagnosed.
• 49:25
  Speaker 3: And they tried the carnivore diet.
• 49:29
  Speaker 3: Oh shit they're so well, and I now I feel insensitive because they they unfortunately did pass away, but like, oh, can you imagine how bad of luck you have to have to have like an underlying metabolic disorder and then you try carnivore and yeah, yeah, one of the many reasons fad diets are maybe not the way to go.
• 49:51
  Speaker 1: God damn, that's terrible.
• 49:52
  Speaker 1: Any other weird stories, because we've been going for a little, I want to.
• 49:55
  Speaker 1: I'd love to finish up with more like any kind of any other, like weird stories or like just random things.
• 49:59
  Speaker 1: You're like, oh man, that was strange, or whatever, because those are the fun ones.
• 50:01
  Speaker 1: Right, eat your fiber.
• 50:03
  Speaker 1: That's boring.
• 50:03
  Speaker 1: We all have heard.
• 50:04
  Speaker 1: What about that weird story that happened?
• 50:08
  Speaker 3: oh man, no, I'm, I mean oh because I'm sure you see some pretty like rare things and, like you're, you know when the people with the clientele it's all very like, you know, rare disorders, where I guess it's it's shocking to see, I think, that there's sorry, now I'm like let me, let me think about what I'm saying before I, before I say it.
• 50:30
  Speaker 1: I don't think about what I'm saying before I say it.
• 50:31
  Speaker 1: I just start talking and then words happen.
• 50:39
  Speaker 3: Well, don't think about what I'm saying before I say I just start talking and then words happen well, and that's like your brain catches up eventually.
• 50:40
  Speaker 3: Exactly mine's to have like tiktok, where you can erase everything you said like 12 times and oh yeah, backtrack.
• 50:43
  Speaker 1: And then all of a sudden you're on a podcast and you're like I just said that in real time and I can't erase oh, it doesn't matter, we don't erase our mistakes, I just a lot of times if you seen my videos a lot of times I just keep them in there.
• 50:55
  Speaker 1: I grabbed dry ice with my bare hands the other day.
• 50:58
  Speaker 1: That was fun.
• 50:59
  Speaker 2: I fucked up the intro to the episode three episodes ago.
• 51:03
  Speaker 2: I left that in there.
• 51:04
  Speaker 1: Yeah, you're like ah, fuck it, who cares, doesn't matter.
• 51:08
  Speaker 3: I don't know.
• 51:08
  Speaker 3: There are so many random stories that I think about that are eluding my mind right now.
• 51:14
  Speaker 1: Any other like weird, like cause I've never even heard like some of the like the weird conditions, like any other, like you know, pku, like things that you see, that, like you know people deal with.
• 51:22
  Speaker 3: Well, and this is good timing to talk about it, because the new but so a lot of them are found through the newborn screen and there have been some administrative changes Thanks to our new oh.
• 51:37
  Speaker 1: RFK is making everyone healthy again.
• 51:40
  Speaker 3: Yeah, so we eliminated, like the advisory committee on heritable disorders and infants and children.
• 51:47
  Speaker 3: So that kind of affects the newborn screen and people don't realize how serious that is.
• 51:53
  Speaker 3: But like that, had we had re-cycle disorders on the newborn screen when that carnivore man was born, he would be alive.
• 52:05
  Speaker 3: So like the newborn screen is super important.
• 52:08
  Speaker 3: Um, so most of these disorders like MCAD medium chain acyl-CoA dehydrogenase disorder is actually more common than you would think.
• 52:21
  Speaker 3: Um, that is a fatty acid oxidation disorder, so like you can't break down medium chain fats, so MCTs.
• 52:31
  Speaker 1: That's the healthiest thing you could possibly have, according to people on the internet.
• 52:34
  Speaker 3: so mcts that's the healthiest thing you could possibly have, according to people on the internet, and so, yeah, and actually that's been a problem because, like now, there's like sneaky sources of mcts, because they're like throwing in everything.
• 52:43
  Speaker 1: Put that coconut oil in there.
• 52:44
  Speaker 3: It'll make everyone healthy um, but the problem with that is they don't always have like.
• 52:50
  Speaker 3: They can become hypoglycemic really quickly.
• 52:53
  Speaker 3: So you have to avoid prolonged periods of fasting, which at some ages can be three hours.
• 53:01
  Speaker 3: So babies, parents have to wake up, every single.
• 53:05
  Speaker 3: They have to wake up every three hours for months and months.
• 53:08
  Speaker 2: That sounds rough.
• 53:09
  Speaker 3: Just to make sure that their baby doesn't die in the middle of the night, and it's thought that that was possibly one of the causes of sids um interesting yeah, um, it's been on the newborn screen since, like I want to say like early mid 2000s, so we wouldn't have been screened for it, but like your daughter was right um how do you know how rare it is?
• 53:36
  Speaker 1: like, like, what the percentages on that?
• 53:40
  Speaker 3: I don't know.
• 53:40
  Speaker 3: It's one of the more common of the rare diseases.
• 53:43
  Speaker 3: I'm gonna I shouldn't guess, but if I were I mean pk's.
• 53:48
  Speaker 1: U is one in ten thousand so one in ten thousand still feels like kind of frequent to me yeah, I.
• 53:55
  Speaker 1: They are our most common type of patient how many people live in the United States 300 million or so, I don't remember exactly how many, but like there's a lot of people, so what in 10,000 adds up pretty damn quick, right.
• 54:09
  Speaker 3: Yeah, right, yeah, that's the.
• 54:11
  Speaker 3: It's easy to like imagine that these like rare disorders like I know.
• 54:15
  Speaker 1: Canada.
• 54:15
  Speaker 1: Yeah, it's easy to imagine that these rare disorders.
• 54:16
  Speaker 1: I know Canada has at least 30,000 people, so there's like what, three people with PKU there?
• 54:19
  Speaker 1: Damn, that sucks for those three people.
• 54:23
  Speaker 2: I don't know.
• 54:23
  Speaker 2: I think your numbers are a little high there.
• 54:26
  Speaker 1: I was trying to be generous.
• 54:27
  Speaker 1: Okay, Give me a second.
• 54:29
  Speaker 3: But yeah, that's my soapbox about the newborn screen Super important.
• 54:35
  Speaker 1: It's important.
• 54:36
  Speaker 1: Apparently screening for health disorders is important.
• 54:39
  Speaker 1: I mean, no one would have seen that coming.
• 54:41
  Speaker 1: What are you going to do?
• 54:44
  Speaker 3: I don't think it's in danger of going away, but future, there are so many things that they've added to over the years.
• 54:51
  Speaker 3: We want them to keep adding things that are appropriate.
• 54:54
  Speaker 1: Okay, okay, hear me out, though what if we got rid of that and then gave babies raw milk?
• 54:58
  Speaker 1: Would that that like?
• 55:00
  Speaker 3: that's.
• 55:00
  Speaker 3: I swear to god, 90 of my content is talking about people giving raw cow's milk, raw goat's milk, just weird combinations of coconut oil to their babies.
• 55:14
  Speaker 1: Oh yeah, well, it is natural, so it's therefore better.
• 55:17
  Speaker 1: Yeah yeah, definitely, fucking, giving people synthetic injections so they can eat food.
• 55:24
  Speaker 3: Stupid, well actually there are case study reports of people giving their babies raw goat's milk and it flagging the newborn screen because they have such severe like metabolic abnormalities from the amounts of like potassium and oh god oh yeah, the goats wait so goat's milk is not made for humans, not, is that?
• 55:45
  Speaker 3: True, the baby humans okay even even if it's pasteurized.
• 55:51
  Speaker 1: Shockingly, the animals are meant for, to give it to their own youth.
• 55:55
  Speaker 3: Okay, I guess, fine and then someone's always gonna comment, well, what, what if you're starving to death?
• 56:01
  Speaker 3: I'm like, yeah, just fine in the video.
• 56:04
  Speaker 3: I should have made the video 10 minutes cover every situation imaginable cannot believe I didn't didn't mention that oh, oh shit.
• 56:15
  Speaker 1: Oh, that's funny well, I I mean okay, so yeah, I, I guess we've been recording for like an hour here.
• 56:21
  Speaker 1: Any other tips?
• 56:21
  Speaker 1: Just okay, let's.
• 56:22
  Speaker 1: I want to finish it up with adults.
• 56:24
  Speaker 1: Okay, like any other tips for just like adults.
• 56:26
  Speaker 1: Listen, everyone's struggling.
• 56:28
  Speaker 1: None of us are getting enough fiber, none of us are eating fruits and vegetables, anything your eggs are 11 bucks.
• 56:33
  Speaker 1: Eggs are $11.
• 56:36
  Speaker 3: Yeah, stop with the perfection.
• 56:38
  Speaker 3: Just try to do your best at every meal, whether that you know, I mean every.
• 56:44
  Speaker 3: I think people just get so caught up in perfection.
• 56:48
  Speaker 3: People will tell me, oh, I'm an all or nothing person.
• 56:50
  Speaker 3: And I'm like, no, you're not an all, or?
• 56:51
  Speaker 1: nothing person.
• 56:52
  Speaker 1: You're a nothing person, then You're a nothing person, then you're a nothing person.
• 56:56
  Speaker 1: If you're an all or nothing person, you are therefore a nothing person because you're not going to be able to do it all.
• 57:01
  Speaker 1: And fucking perfection is the enemy of good.
• 57:04
  Speaker 1: All right, like, stop trying to be perfect at everything.
• 57:08
  Speaker 1: Pick one meal even, and just like something.
• 57:11
  Speaker 2: Damn in moderation, where the bar is on the floor the bar is on the floor.
• 57:15
  Speaker 1: We're stepping over that shit, okay, and you can do that.
• 57:18
  Speaker 1: But if you're gonna try and lift the bar up with 800 pounds on it, like you're trying to do with your all or nothing approach jared, then it's not gonna fucking work.
• 57:27
  Speaker 1: I like to pick random names because there's always like one person's gotta be like oh shit, you're right, I gotta stop doing that the subway guy is jared right I yeah well, so I try not to maybe the subway guy listens to us oh, in prison in prison.
• 57:42
  Speaker 3: Well he must.
• 57:42
  Speaker 3: I mean, I don't know, would you consider eating all subway sandwiches pretty, all in oh, I mean, I guess it was.
• 57:50
  Speaker 1: I guess it went all in and look how it turned out, for yeah.
• 57:53
  Speaker 3: You don't want to do that.
• 57:54
  Speaker 3: You want to be moderate, oh no.
• 57:57
  Speaker 3: But truly like, all of us feel like that compulsion to like, go all into a diet and that like, if we mess up, then we just, whatever, I'll start tomorrow, but avoid doing that and just say like, okay, like I ate more at this meal.
• 58:13
  Speaker 3: I'm having a burger for dinner.
• 58:17
  Speaker 3: Let's get some chlorinated, bleached baby carrots.
• 58:19
  Speaker 3: Serve with it.
• 58:21
  Speaker 1: They're super clean, and they clean out my insides too.
• 58:24
  Speaker 3: That's how I detox yeah, and the convenient, convenient food, my words of wisdom, no one ever knew that make it, make it cheap, convenient and all that good shit, and just stop fucking worrying so much damn man you worry about everything.
• 58:42
  Speaker 2: If people want more of your words of wisdom, where should they go?
• 58:45
  Speaker 3: um.
• 58:45
  Speaker 3: So I am on tiktok and instagram and threads and they're all suzanna, richie rd um and suzanna is one n and richie is RITCHEY.
• 58:56
  Speaker 1: And go watch those 10 minute videos where she covers everything.
• 58:59
  Speaker 2: You could Okay, but while we're talking about a similar topic here, I did want to say that I was thinking of doing a subathon on Twitch for my birthday in a month and we all know everybody listening knows I fucking hate bananas, so I'm thinking I'm gonna make one of the sub goals make rob eat a banana on stream I it's not one banana, it's not good enough.
• 59:26
  Speaker 2: Five bananas, five bananas, this is well, then there there'll be multiple tiers okay well, once the first sub goal will be one banana, the next sub goal will be five bananas.
• 59:38
  Speaker 1: I want five.
• 59:38
  Speaker 1: I want at least five bananas.
• 59:41
  Speaker 2: All right.
• 59:41
  Speaker 1: All the potassium.