Latest / Heartwise / HW 2026-10-08 Allergies - Charles Mills

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HW 2026-10-08 Allergies - Charles Mills · Heartwise

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Speaker 1: This is HeartWise, offering practical tips and time-proven guidelines to
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Speaker 1: make your life healthier, happier, and more fulfilling. Today, you'll
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Speaker 1: learn simple Bible-based principles for building and maintaining optimum mental
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Speaker 1: and physical health, all while deepening your relationship with your Creator. Hello, everyone.
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Speaker 1: This is Charles Mills, health reporter for HeartWise Ministries. Allergies
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Speaker 1: are nothing to sneeze at. It's estimated that one in
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Speaker 1: five individuals in this country suffer from some form of allergy.
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Speaker 1: It's the fifth leading chronic disease in the U.S. among
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Speaker 1: all ages and the third most common chronic disease among
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Speaker 1: children under 18 years old. Our guest today has co-written
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Speaker 1: a book focusing on one common cause of allergic reaction,
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Speaker 1: and she's here to share her knowledge on the subject
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Speaker 1: and offer some timely tips. for reducing the impact of
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Speaker 1: this non-curable condition. Juliana Hever is the owner of Two
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Speaker 1: Year Health Fitness and Nutrition in Southern California, a registered dietitian,
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Speaker 1: nutrition counselor, and health coach. She's the author of The
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Speaker 1: Complete Idiot's Guide to Plant-Based Nutrition, as well as the
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Speaker 1: co-author of The Complete Idiot's Guide to Gluten-Free Vegan Cooking.
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Speaker 1: She also has her own brand new television program, which
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Speaker 1: we'll be talking about in just a few minutes. We've
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Speaker 1: had her on the show before, and I always look
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Speaker 1: forward to talking with her. Juliana Hever, welcome back to HeartWise.
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Speaker 2: Thank you, Charles. Thank you for having me.
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Speaker 1: Now, I want to say right here that these two
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Speaker 1: books that I mentioned not only contain health information, but
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Speaker 1: they're also jam-packed with recipes. It's not enough to know
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Speaker 1: what's healthy when it comes to healing nutrition. You've got
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Speaker 1: to also know how to put that information on the
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Speaker 1: dinner table, and Juliana's books accomplish that mission in some
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Speaker 1: extremely tasty ways.
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Speaker 2: Okay.
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Speaker 1: Allergies what are they why are they and what do
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Speaker 1: we need to know to fight back let's begin with
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Speaker 1: what juliana what do we need to know about allergies
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Speaker 1: well if.
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Speaker 3: I could really answer that question in great detail i'd
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Speaker 3: probably be a multi-bazillionaire because allergists and immunologists are kind
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Speaker 3: of at the tip like they are only looking at
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Speaker 3: the tip of the huge iceberg that lies beneath it
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Speaker 3: is such a complicated subject and honestly i don't think
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Speaker 3: we have the answers yet but Pretty much it's your
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Speaker 3: immune system attacking something and treating something that should not
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Speaker 3: be foreign as a foreign invader, and it attacks it,
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Speaker 3: and it puts out all the symptoms. So you're either getting,
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Speaker 3: you know, you can get it in your head and
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Speaker 3: your sinuses can react or your eyes can react in water.
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Speaker 3: You can break out in your skin and get hives
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Speaker 3: or more severe. You can get psoriasis. You can get,
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Speaker 3: there's all sorts of different manifestations. A lot of times
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Speaker 3: if it's a food problem, or allergy, you'll notice a
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Speaker 3: gastrointestinal response like gas or bloating or diarrhea, constipation, pain.
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Speaker 3: There are just so many different manifestations because it's pretty
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Speaker 3: much your immune system attacking something and doing everything it can,
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Speaker 3: like treating it like a disease.
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Speaker 1: Well, if one in five of us in this country
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Speaker 1: are allergic to something, we have to say that whatever
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Speaker 1: it is, whatever we're allergic to, has to be very
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Speaker 1: common to What are some of the allergens? You mentioned food.
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Speaker 1: Does the environment play a part? Does our mental stress
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Speaker 1: play a part? What's happening to us?
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Speaker 2: You know, like I.
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Speaker 3: Said, the physicians, immunologists don't really understand it at its fullest. But, yes,
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Speaker 3: our entire body plays a part in it. But it
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Speaker 3: just depends on how your body responds. And there are
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Speaker 3: so many allergens. There are so many different possible allergens.
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Speaker 3: It used to be like this short list. You know,
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Speaker 3: most people were allergic to, like, say, seafood and milk.
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Speaker 3: And I could list off a few things, nuts. And
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Speaker 3: now it just seems like it's growing and growing. But
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Speaker 3: environmentally speaking, you know, people can be allergic to dust
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Speaker 3: or grass. or, you know, just certain things in the air,
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Speaker 3: and it's very frustrating. But what's very interesting is that
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Speaker 3: certain people can get better. You know, there are certain
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Speaker 3: treatments that are effective for some people, like, you know,
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Speaker 3: the allergy shots, or people just change over a lifetime.
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Speaker 3: I've noticed a lot of people, myself included, who did
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Speaker 3: not have an allergy and then got an allergy or
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Speaker 3: vice versa, had an allergy.
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Speaker 4: Yes, yes, yes.
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Speaker 3: To me, for example, and I see that very often,
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Speaker 3: but it's such a complex subject that there really are
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Speaker 3: no clear-cut answers, unfortunately.
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Speaker 1: I had lactose intolerance, and a lot of people are
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Speaker 1: allergic to gluten. That's why you did the gluten-free cooking book.
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Speaker 3: I have to interrupt you because lactose intolerance is not
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Speaker 3: necessarily an allergy. It's a natural occurrence because we're made
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Speaker 3: to have milk, you know, our mother's milk in our
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Speaker 3: infancy for the first couple years, and then... And our
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Speaker 3: body produces an enzyme called lactase, which is responsible solely
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Speaker 3: for breaking down lactose, the primary sugar in milk. And
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Speaker 3: what happens is after about age two, give or take,
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Speaker 3: we stop producing.
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Speaker 2: As much lactase.
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Speaker 3: And that's why lactose intolerance is so predominant around the world.
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Speaker 3: We're not supposed to be consuming milk after a certain age.
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Speaker 1: Now, as a nutritionist, you come at a lot of
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Speaker 1: the health problems of this world from the standpoint of
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Speaker 1: what we put into our bodies is it possible for
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Speaker 1: us to be allergic to something that's good for us?
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Speaker 3: Of course, absolutely. Oh, that happens all the time. You know,
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Speaker 3: people are allergic to nuts and seeds and certain vegetables,
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Speaker 3: you know, certain fruits. Strawberry is a common allergen. Citrus
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Speaker 3: is a common allergen. But those are very, very healthful foods, obviously. So, yeah,
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Speaker 3: it's absolutely, it's just kind of, that's what I mean
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Speaker 3: by it's so complicated. We don't understand why our bodies
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Speaker 3: are recognizing it as allergenic or as a foreign invader.
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Speaker 3: But it could be like a mild intolerance all the
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Speaker 3: way up to something very extreme. I know I grew
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Speaker 3: up with my father who's very deathly allergic to nuts
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Speaker 3: to the point where if he had it, he would
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Speaker 3: go into anaphylactic shock and he could die from it.
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Speaker 3: So you could have this entire spectrum of how bad
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Speaker 3: it can be, and it changes. My dad has accidentally
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Speaker 3: had nuts a couple times recently, and he did not
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Speaker 3: respond to that same level.
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Speaker 2: So it's very interesting. Really?
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Speaker 1: Well, okay, so the body apparently has the ability to
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Speaker 1: adjust itself a little bit, like with your dad. Is
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Speaker 1: there anything that we can do that you know of
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Speaker 1: that we can do to our bodies to help them
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Speaker 1: be less susceptible to allergens?
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Speaker 3: I had a great immunologist give me a wonderful metaphor many,
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Speaker 3: many years ago. And he explained it like a bucket,
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Speaker 3: you know, and you're putting all this toxins into your body,
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Speaker 3: you know, we're covered in toxins everywhere. There's toxins in
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Speaker 3: our water, in our air, in our food. And if
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Speaker 3: you Picture this bucket being filled with all these toxins
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Speaker 3: and these things that are really stressful on the body.
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Speaker 3: If you eliminate certain things, you know, it kind of
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Speaker 3: like keeps the bucket under control. So if you eat
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Speaker 3: a very healthful, whole food, plant-based diet, you stay close
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Speaker 3: to nature and you don't eat a lot of, you know,
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Speaker 3: refined processed foods like sugars and chemicals, then you're reducing
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Speaker 3: that load of that bucket so that you're more able
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Speaker 3: to have a more powerful immune system. And I know
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Speaker 3: a lot of people that have switched over to this
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Speaker 3: diet do better with their allergies for the most part.
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Speaker 3: Also exercising regularly to keep your whole system working and
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Speaker 3: fighting your immune system kind of tuned up. And stress
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Speaker 3: reduction always helps with everything across the board.
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Speaker 1: So our immune system... can be damaged or made less
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Speaker 1: powerful by our lifestyle. Is that what I hear you saying?
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Speaker 3: Yes, except that does not mean you're not going to
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Speaker 3: have allergies. You could be living the most pristine lifestyle
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Speaker 3: in terms of health behaviors and still be susceptible to allergies.
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Speaker 2: So like I said at.
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Speaker 3: The beginning, there really is no perfect answer. There are treatments,
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Speaker 3: like there's homeopathic treatments, there are acupuncture treatments that help
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Speaker 3: some people. So certain people are more apt to respond
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Speaker 3: to certain treatments, but it's not 100% for anyone.
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Speaker 2: For anything.
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Speaker 3: There's nothing very clear-cut that we can generalize.
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Speaker 1: Well, let's say that here's an individual, a listener to
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Speaker 1: this program right now, is suffering from an allergy, and
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Speaker 1: you know it's an allergy because your nose runs, your
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Speaker 1: eyes water, something is not right. He looks at his
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Speaker 1: life spread out in front of him. He gets in
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Speaker 1: the car and goes to work and drives to town
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Speaker 1: and he eats the dinner. How on earth do you
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Speaker 1: start identifying those things in your life when you have
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Speaker 1: such a complicated, filled life, filled with all kinds of things?
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Speaker 1: How do you start identifying those things that are causing
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Speaker 1: the problem?
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Speaker 3: It's usually easy to know if it's environmental, you know,
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Speaker 3: like if you're outside and you're rolling around in the
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Speaker 3: grass and all of a sudden you have hives all.
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Speaker 2: Over your body, you're going to know you're allergic to grass.
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Speaker 3: Or, you know, you may eat, like I used to
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Speaker 3: eat wheat, you know, like I'd have a bowl of
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Speaker 3: pasta and I'd be bowled over in agonizing pain in
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Speaker 3: my stomach. So I kind of was able to one,
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Speaker 3: you know, people can... have an obvious reaction like that,
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Speaker 3: or it could be much more subtle. Like some people
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Speaker 3: have chronic inflammation or chronic fatigue or certain symptoms that
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Speaker 3: seem to kind of come up and they don't know why.
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Speaker 3: In those cases, or someone's trying to lose weight and can't,
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Speaker 3: or someone's feeling kind of crummy and we can't identify.
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Speaker 3: and I recommend everyone does this, you know, get a
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Speaker 3: scratch test or get a blood test, and you can
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Speaker 3: kind of get hints towards what you are potentially allergic to.
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Speaker 3: That's one way to do it. And another way, when
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Speaker 3: it's dietary, you could do something very extreme and very
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Speaker 3: hard to do, but it will kind of help you
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Speaker 3: identify what your intolerances are if they are food-related, and
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Speaker 3: that's an elimination diet. So you basically cut out your diet,
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Speaker 3: so you're eating very, it's probably like brown rice and
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Speaker 3: potatoes there's probably like four or five items.
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Speaker 2: That are that are usually like very very rarely.
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Speaker 3: Allergenic and you consume just those foods for a good
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Speaker 3: week and then you introduce one food back and at
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Speaker 3: a time and see if you react that's a really
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Speaker 3: hard way to do it but that sometimes it gets
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Speaker 3: down to.
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Speaker 1: That Okay, so you cut back on the variety of
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Speaker 1: food you're eating. You just start with very simple food
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Speaker 1: and you start to build it. And you will know
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Speaker 1: when something you introduced that week is going to be
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Speaker 1: making you have a reaction. And that is one of
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Speaker 1: the problems. Of course, if you have multiple allergies, that
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Speaker 1: test could take you a long time. But I would
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Speaker 1: assume it's worth it because who wants to go through
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Speaker 1: life with a runny nose?
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Speaker 3: Yeah, and you know what you can do before that
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Speaker 3: is actually just keep a symptom journal. I always recommend
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Speaker 3: those for anyone that has any potential allergens is to
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Speaker 3: write down everything you eat, where you are, and then
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Speaker 3: document when you have a symptom, and then you'll start
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Speaker 3: to be able to associate and see kind of similarities,
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Speaker 3: and you'll be able to find out, you know, maybe
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Speaker 3: make associations and determine the potential allergens, and that can
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Speaker 3: make an elimination diet more simple. But by the way,
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Speaker 3: if you're having like a runny nose, I would look
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Speaker 3: at environmental first.
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Speaker 2: Hmm.
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Speaker 3: It's more of the, usually you'll have, it just depends. Again,
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Speaker 3: I can't, it's hard to generalize.
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Speaker 2: Yeah. Okay.
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Speaker 4: All right.
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Speaker 1: So there is help if you have an allergy listener
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Speaker 1: and you are suffering from it. There is a way
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Speaker 1: of identifying. It may take some work. Sounds like you're
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Speaker 1: saying to us, Juliana Hever, that we need to take
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Speaker 1: more charge of our own health. Is that what you're
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Speaker 1: telling us?
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Speaker 2: Yeah. Yes.
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Speaker 3: Of course. You have to take charge of your health
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Speaker 3: and you have to be an advocate for yourself and
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Speaker 3: you have to give it all you got. If you
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Speaker 3: want to feel really well and live optimally, you have
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Speaker 3: to eat healthfully, exercise and monitor stress and get enough
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Speaker 3: rest and take those behaviors that you can control and
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Speaker 3: do the best that you can and that should help.
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Speaker 3: But with allergies, because it's so obscure and there's so
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Speaker 3: much more we have to learn, learn in the research,
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Speaker 3: you know, you just have to kind of be very
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Speaker 3: aware of your symptoms and what you're feeling and eliminate
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Speaker 3: all the other potential causes like a poor diet or
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Speaker 3: lack of exercise and all the other things.
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Speaker 1: All right. Fantastic. We'll take a short break. And when
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Speaker 1: we come back, more with Juliana Hever. We're talking about
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Speaker 1: allergies today. And I also want to talk to her
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Speaker 1: about her brand new television program. This is exciting. If
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Speaker 1: you have ever wondered, what should I fix for dinner?
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Speaker 1: What should I do for my family to make them healthy? Well,
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Speaker 1: she has answers for you, and this program will be
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Speaker 1: probably airing when this program airs, and we'll tell you
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Speaker 1: where to go find that. We'll talk about that program
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Speaker 1: on our return, so stay right.
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Speaker 2: Where you are.
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Speaker 4: Okay, voice recorder on. This is Kim again with my
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Speaker 4: daily diary for health class. I'm supposed to say what
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Speaker 4: I did today to keep healthy. Well, today I slept. No,
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Speaker 4: I didn't sleep during the day because I was at
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Speaker 4: school and my teachers don't like students sleeping in class. No,
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Speaker 4: I didn't sleep during lunch break because today was Curry
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Speaker 4: Rice Day and I love curry rice. And no, I
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Speaker 4: didn't sleep during band practice because I had a clarinet solo,
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Speaker 4: and my band teacher knows the difference between a clarinet
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Speaker 4: and snoring. Although sometimes my clarinet sounds very much like snoring.
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Speaker 4: I slept last night. I went to bed early and
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Speaker 4: didn't wake up until my brother Carlos ran into the
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Speaker 4: wall this morning. He does that a lot, especially when
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Speaker 4: he's playing with our dog, Alexander. No one can sleep
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Speaker 4: through that. Sleeping is important to my health because if
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Speaker 4: I don't get a good night's sleep, I'm all tired
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Speaker 4: and grouchy the next day. I can't concentrate in school
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Speaker 4: and my grades go down. This makes my mom and
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Speaker 4: dad upset because I'm supposed to be the smart one
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Speaker 4: in the family. Carlos could be the smart one in
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Speaker 4: the family if he'd stop running into walls. To make
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Speaker 4: sure I get a good night's sleep, I relax in
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Speaker 4: the evening and don't do stuff that would keep me
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Speaker 4: awake like eating a lot of food or exercising very
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Speaker 4: hard right before I go to bed. I read a
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Speaker 4: book or listen to my favorite music for a while.
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Speaker 4: Then I say goodnight to everyone and drift off to dreamland.
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Speaker 2: Sigh.
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Speaker 4: I love sleeping. As a matter of fact, that's what
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Speaker 4: I'm going to do right now.
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Speaker 3: Good night.
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Speaker 1: God has given us everything we need to be healthy
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Speaker 1: inside and out. During Creation Week, He established a health
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Speaker 1: plan for every creature on earth. To learn more about
14:46
Speaker 1: healthy living and about the God who created us all,
14:49
Speaker 1: go to kidsbibleinfo.com. That's kidsbibleinfo.com. This program was brought to
14:56
Speaker 1: you by the Children's Ministries Department of the General Conference
14:59
Speaker 1: of Seventh-day Adventists. Welcome back to the program. I'm Charles Mills.
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Speaker 1: We're here with Juliana Hever. She is a registered dietitian
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Speaker 1: and she is a health coach and nutrition counselor. She
15:29
Speaker 1: lives in Southern California. And right now, in the process
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Speaker 1: of a new program being produced around her, it's called what? Juliana,
15:38
Speaker 1: what's the program and where can we find it?
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Speaker 3: Okay, it's called What Would Juliana Do? And it's on
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Speaker 3: the network called Varia. And Varia Living is available on
15:49
Speaker 3: many cable providers, but not all. But there is an
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Speaker 3: app that you can get online. I'm looking for more
15:56
Speaker 3: information on that. But you can also go to Varia's
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Speaker 3: website and find out more, or my website, plantbaseddietitian.com, to
16:03
Speaker 3: find more about where you can find it.
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Speaker 1: Why did you decide to do this program? What do
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Speaker 1: you hope to accomplish? By doing, what would Juliana do?
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Speaker 3: Well, I met with the network and they came up
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Speaker 3: with the concept. It's a talk show. And it was
16:19
Speaker 3: great because they incorporated all of my passions into one show,
16:22
Speaker 3: which was extremely exciting for me. I'm a trainer and
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Speaker 3: a dietician, so I love food and nutrition and health
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Speaker 3: and cooking and everything. They incorporated all of that, but
16:32
Speaker 3: they also included beauty and fashion and parenting. You know,
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Speaker 3: I'm a mom of two little kids, so I'm living
16:38
Speaker 3: that life. We talk about, you know, all sorts of topics.
16:42
Speaker 3: We have like a man show and a pet show
16:46
Speaker 3: and a lot of just overall health and wonderful. We
16:50
Speaker 3: had wonderful, wonderful guests, and it was just honestly the
16:53
Speaker 3: most extraordinary experience of my career.
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Speaker 1: And we'll be talking about food in the program as well, right?
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Speaker 3: Yes.
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Speaker 2: Okay, that's important.
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Speaker 3: It's not a cooking-exclusive show, but we do do a
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Speaker 3: lot of cooking demonstrations.
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Speaker 2: And health talks.
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Speaker 1: Because that, to me, is the next step. A lot
17:07
Speaker 1: of people have seen Forks Over Knives, they've listened to
17:09
Speaker 1: the program, they've heard you on the radio, and they say, okay,
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Speaker 1: I know what you're saying, I believe what you're saying,
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Speaker 1: I want to start doing these things. And that's why
17:18
Speaker 1: the recipes in your book, and that's why this program
17:20
Speaker 1: is exciting, if you include some recipe doing and some
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Speaker 1: cooking demonstrations and whatnot. That's the next step. I know
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Speaker 1: what I need to do. Show me how to do it.
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Speaker 1: And that's what the program is going to try to do, right?
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Speaker 2: Yes, that's definitely a huge part of it. Absolutely. Very good.
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Speaker 1: Well, now, you recently, Juliana, were in Texas and you
17:38
Speaker 1: were in cattle country. And strangely enough, I was just
17:41
Speaker 1: talking with Dr. Michael Greger about this. There is an
17:44
Speaker 1: entire town, Marshall, Texas, in Texas. The people there, including
17:48
Speaker 1: the mayor and the chief of police, these people are
17:50
Speaker 1: all moving toward the plant-based diet. And you met with them.
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Speaker 2: Dr.
17:55
Speaker 1: Greger said that we are at a tipping point in
17:58
Speaker 1: this country where the things that you have been saying
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Speaker 1: all along in your books, in your plant-based books, in
18:06
Speaker 1: your gluten-free cooking books, are becoming mainstream. Are you finding
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Speaker 1: that to be true, and what are some of the
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Speaker 1: indications that that is true?
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Speaker 3: I absolutely concur with that. I think that we have
18:17
Speaker 3: reached a tipping point. We have shows like mine where everything,
18:21
Speaker 3: like I would not have a single animal product on
18:23
Speaker 3: the show, and that was just kind of the given.
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Speaker 3: That was just what it was. And it's not per
18:27
Speaker 3: se a whole food plant-based product. cooking show, but we
18:30
Speaker 3: just incorporated those principles. There's another plant-based show that's on
18:35
Speaker 3: the cooking channel. The books are flying off the shelves.
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Speaker 3: The demand is very high. Films like Forks Over Knives
18:42
Speaker 3: are doing extraordinarily well, and they're just popping off the shelves, too.
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Speaker 3: We're getting a lot of new films and documentaries. I
18:48
Speaker 3: just think that the audience is really hungry for this.
18:51
Speaker 2: No pun intended. And I mean, I'm seeing an.
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Speaker 3: Increase in activity in all different forms of media.
18:59
Speaker 1: Well, now you're a counselor. You are a guide. You're
19:02
Speaker 1: a nutrition counselor and a health coach. If someone comes
19:05
Speaker 1: to you and says, Juliana, I get it. I get
19:07
Speaker 1: what you're saying. I've read your book. I want to
19:10
Speaker 1: do this. How would you guide that person into taking
19:13
Speaker 1: those baby steps into the wonderful world of health that
19:16
Speaker 1: you know and I know is waiting for them when
19:19
Speaker 1: they begin to change their lifestyle? What are some of
19:22
Speaker 1: the first steps that you would guide them to?
19:25
Speaker 3: My first piece of advice for everyone is to look
19:28
Speaker 3: at this as a fun challenge and not to go
19:31
Speaker 3: in it with, oh, what do I have to give up?
19:33
Speaker 3: What do I have to let go of? Because empty
19:39
Speaker 3: and I really do see it and I've taken a
19:42
Speaker 3: lot of people through this process now over the last
19:45
Speaker 3: few years and if you go in it with kind
19:48
Speaker 3: of like a fun optimistic approach, it can be really rewarding.
19:57
Speaker 3: or depressed about it, it's a real fun challenge.
20:01
Speaker 2: And now is the time to do it.
20:02
Speaker 3: Oh, that's the other thing we're seeing more of is
20:03
Speaker 3: restaurants and ingredients and options at the market. And the
20:06
Speaker 3: farmer's markets, the amount of farmer's markets have exploded around
20:10
Speaker 3: the country. So accessibility of food options now, of whole food,
20:15
Speaker 3: plant-based foods are just much easier. And For instance, I
20:20
Speaker 3: was in Marshall, Texas, and the restaurants were so packed
20:22
Speaker 3: and the lines were so long that we were so
20:25
Speaker 3: hungry we kind of went looking for something else to
20:27
Speaker 3: eat because we just didn't have time to wait. So
20:29
Speaker 3: it was me and Del Shroof who wrote Forks Over
20:32
Speaker 3: Knives cookbook and Lindsay Nixon who wrote Happy Herbivore series.
20:37
Speaker 3: So the three of us and this other gentleman that
20:39
Speaker 3: we met, we went to this Chinese restaurant and it
20:41
Speaker 3: was a Chinese buffet. It was the greasiest, meatiest, just
20:46
Speaker 3: like there was barely anything there. Like it was barely
20:50
Speaker 3: any options. But I was sitting there with two New
20:52
Speaker 3: York Times bestselling cookbook authors and we came together. You know,
20:55
Speaker 3: we had white rice, which isn't ideal, but with lettuce
20:58
Speaker 3: and pineapple, and we ended up, you know, hot sauce
21:01
Speaker 3: and soy sauce. We ended up making a really good lunch.
21:04
Speaker 3: So we keep saying now that if you can be
21:07
Speaker 3: in Marshall, Texas, in a Chinese buffet and find something
21:11
Speaker 3: to eat, you can do it anywhere.
21:12
Speaker 1: You make an interesting point here, and this is important
21:15
Speaker 1: for our listeners to hear. You say you are with
21:19
Speaker 1: your friends who are like-minded, and that is the beauty
21:22
Speaker 1: of going into this world of health. It's important that
21:26
Speaker 1: you surround yourself with these types of friends, whether you're
21:30
Speaker 1: on Facebook, whether you're in your community, whether you're a
21:32
Speaker 1: church group, whether you're at your civic group. Don't try
21:35
Speaker 1: to do this all by your little lonesome. When I
21:38
Speaker 1: watch you on Facebook and when I see the information
21:41
Speaker 1: you put up on your wonderful sites there, Juliana, when
21:44
Speaker 1: I see Chef AJ saying what she's saying and Julia
21:47
Speaker 1: Morris and all these people and Brian Wendell, when these
21:50
Speaker 1: people post their positive statements and their lessons, I feel
21:56
Speaker 1: like I'm part of something. I think it's important that
21:59
Speaker 1: we do that. Would you agree?
22:00
Speaker 2: I think that's an excellent point, Charles. Absolutely.
22:02
Speaker 3: Social support is important with everything you do, and especially
22:06
Speaker 3: when it comes to eating, because most of us eat socially.
22:09
Speaker 3: Most of us eat together. It's not often that we're
22:12
Speaker 3: eating exclusively alone, and I think that having people making
22:16
Speaker 3: those same choices and giving you ideas of support available now.
22:23
Speaker 3: And I love, as you know, I love Facebook and
22:27
Speaker 3: Twitter and all those social media outlets because it's this
22:31
Speaker 3: form of connection. You know, you could be sitting there,
22:33
Speaker 3: like I've been at dinners where nobody eats the way
22:36
Speaker 3: I eat and it's just like an entire... you know,
22:38
Speaker 3: masses of people that are just like asking me, well,
22:40
Speaker 3: where do you get your protein? And I just really
22:42
Speaker 3: just want to have a meal. And that's when I
22:44
Speaker 3: go back to Facebook and everyone's like, oh, yeah, me too.
22:46
Speaker 3: I've had that same experience. And it makes it so
22:48
Speaker 3: much more enjoyable and fun and actually you could laugh
22:51
Speaker 3: about it. And it's part of the process. I think
22:53
Speaker 3: social support is critical for psychological well-being across the board anyway.
22:58
Speaker 3: But it is definitely, there's a lot of forums now
23:01
Speaker 3: for people eating a whole food plant-based diet.
23:04
Speaker 1: Well, that is good advice from Juliana Hever, our guest today.
23:08
Speaker 1: She has written two books, and I recommend that you
23:10
Speaker 1: go and get one of these. These are one of
23:11
Speaker 1: the books that are flying off the shelf. Complete Idiot's
23:14
Speaker 1: Guide to Plant-Based Nutrition and Complete Idiot's Guide to Gluten-Free
23:18
Speaker 1: Vegan Cooking, these two books. And also her program coming up,
23:21
Speaker 1: What Would Juliana Do?, coming up very shortly, probably airing
23:25
Speaker 1: by the time you hear this, on the Varia Living Network.
23:28
Speaker 1: Make sure you check that out. Juliana, always a pleasure
23:31
Speaker 1: talking with you. Thanks for stopping by.
23:34
Speaker 2: Likewise. Thank you for having me, Charles.
23:36
Speaker 1: And listeners, until next time, this is Charles Mills for Dr.
23:39
Speaker 1: James Markham, inviting you to remain HeartWise. Goodbye, everyone. Thank
24:00
Speaker 1: you for joining us today on HeartWise. If you'd like
24:03
Speaker 1: more information on how to build and maintain optimum physical, mental,
24:07
Speaker 1: and spiritual health, log on to heartwiseministries.org. HeartWise is a
24:12
Speaker 1: listener-supported program, and your partnership with us would be greatly appreciated.
24:17
Speaker 1: Once again, our web address is heartwiseministries.org.