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BONUS: A Look Inside Sina's Fridge · Beyond Labels Premium

• 0:03
  SPEAKER_00: The content and material contained within this program is for educational purposes only.
• 0:07
  SPEAKER_00: This program is not intended to diagnose, treat, or cure your condition.
• 0:10
  SPEAKER_00: Consult with your health care provider before making changes to your diet, medications, or lifestyle.
• 0:14
  SPEAKER_00: And SciFi Food Sign of Culla PhD.
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  SPEAKER_00: Accept no responsibility for the choices you make.
• 0:18
  SPEAKER_00: Dr.
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  SPEAKER_00: McCullough is a research scientist, not a medical doctor.
• 0:21
  SPEAKER_00: Proceed at your own risk.
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  SPEAKER_01: Alright, now we're gonna look inside my refrigerator.
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  SPEAKER_01: And this is what it looks like at a glance.
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  SPEAKER_01: Okay, we'll start over here on the right-hand side.
• 0:43
  SPEAKER_01: Keep in mind, my husband drinks uh consumes stuff that I don't consume sometimes.
• 0:48
  SPEAKER_01: So here is a chocolate drink he drinks.
• 0:51
  SPEAKER_01: Sometimes I drink this turmeric drink.
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  SPEAKER_01: Um here I have all these different fresh herbs like sage, rosemary, dill, and thyme.
• 1:00
  SPEAKER_01: So I've got fresh herbs in the fridge all the time.
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  SPEAKER_01: Um, here I've got some different oils that I've been giving to my um my baby.
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  SPEAKER_01: Um here in the middle, lots of yummy good stuff.
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  SPEAKER_01: Okay, so we'll start over here at the right.
• 1:15
  SPEAKER_01: Here's some eggs from Polyface Farm.
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  SPEAKER_01: And I do eat eggs, but only seasonally, and this is because now I'm fully healed.
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  SPEAKER_01: Um our hunter-gatherer ancestors would not have consumed eggs year-round, right?
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  SPEAKER_01: Most, the majority of birds lay eggs seasonally.
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  SPEAKER_01: So I eat those seasonally.
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  SPEAKER_01: I cycle them.
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  SPEAKER_01: Here's um, it's hard to see, but here's a bunch of salads in a jar.
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  SPEAKER_01: Here's some extra lettuce.
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  SPEAKER_01: Here's these um garlic, herb garlic that I've been pickling.
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  SPEAKER_01: And let's see what else.
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  SPEAKER_01: Oh, here's my containers of maple syrup.
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  SPEAKER_01: I store them in these glass jars in the fridge.
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  SPEAKER_01: This I buy these from the local farm.
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  SPEAKER_01: Um, sauerkraut, I have broccoli, more of his drinks.
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  SPEAKER_01: Here's a bunch of um food that I've made and obviously just stored different meats.
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  SPEAKER_01: There's the pork tenderloin and the chicken, um, some Japanese yams.
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  SPEAKER_01: Um, this is meat for my dogs.
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  SPEAKER_01: They get meat, raw meat, and raw vegetables every day with a healthy load of fat and salt.
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  SPEAKER_01: Um, celery, green onions.
• 2:23
  SPEAKER_01: Here's a mix of different types of mushrooms.
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  SPEAKER_01: Uh, this is my lettuce.
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  SPEAKER_01: Here's some here's um spinach and arugula.
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  SPEAKER_01: If you peek behind there.
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  SPEAKER_01: Here's um a bunch of sweet baby leaves.
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  SPEAKER_01: Here's shoots and mini cucumbers.
• 2:44
  SPEAKER_01: My youngest son loves the minis.
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  SPEAKER_01: He calls them cucumbers, it's so adorable.
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  SPEAKER_01: Alright, so there's some lettuce.
• 2:52
  SPEAKER_01: Here's some pears.
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  SPEAKER_01: This week we're cycling with pears.
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  SPEAKER_01: Um, I have a bunch of them because um we are going tomorrow to Polyface Farm to roast hot dogs with Joel Salatin.
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  SPEAKER_01: So I'm bringing a couple dishes.
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  SPEAKER_01: One of them includes pears in the salad.
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  SPEAKER_01: Here's uh microgreens, sunflower and kale microgreens, and broccoli, more broccoli, and more sunflower and kale.
• 3:18
  SPEAKER_01: Part of what I'm bringing is a salad, so I'm bringing that tomorrow.
• 3:22
  SPEAKER_01: Um, and here's I like to get these um, you know, the fresh ones, not the ones that are in the package.
• 3:30
  SPEAKER_01: I have some of that too, but these fresh heads of lettuce.
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  SPEAKER_01: I got this one from a local farm.
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  SPEAKER_01: I've got the butterleaf lettuce from a local farm.
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  SPEAKER_01: Here's some iceberg lettuce.
• 3:40
  SPEAKER_01: Uh sorry, um, because what I'm trying to do is this week I'm gonna show you how to make um use these as a bowl to make the the chicken um lettuce, the naked bowls of chicken.
• 3:53
  SPEAKER_01: Here's my hicama.
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  SPEAKER_01: Here's cauliflower, more lettuce.
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  SPEAKER_01: Here's bags of um green beans.
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  SPEAKER_01: Let me put that back.
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  SPEAKER_01: And let's go down here.
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  SPEAKER_01: Here's more lettuce, because again, I'm making a huge salad for tomorrow.
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  SPEAKER_01: Um, here's rainbow carrots.
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  SPEAKER_01: You see the different types of rainbow carrots I have.
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  SPEAKER_01: Um, Japanese sweet potatoes, so my rainbow carrots, lettuce, Japanese sweet potatoes.
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  SPEAKER_01: If I pull this drawer out, you're gonna see a bunch of different types of onions over here.
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  SPEAKER_01: Here's a mango with um um avocado and lime.
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  SPEAKER_01: I'm making a mango guacamole this week.
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  SPEAKER_01: And back here, I keep my my onion, sorry, my my garlic, and a bunch of turmeric, a bunch of ginger, I have some beets, which I will eat on occasion.
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  SPEAKER_01: They are sweet, right?
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  SPEAKER_01: They have a higher glycemic index, so my body doesn't typically like those, but occasionally I'll eat the beets.
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  SPEAKER_01: And I've got Brussels sprouts and cucumbers here.
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  SPEAKER_01: Now, in this drawer, this is stuff I've isolated over here, partly because these are things I've been cooking to show you demos for the transitional period.
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  SPEAKER_01: I don't usually eat these foods, but here's different types of cheeses, including that um the A2 cheese I was talking about from the raw cows.
• 5:19
  SPEAKER_01: Oh, sorry, from the raw cow milk.
• 5:21
  SPEAKER_01: Um, this is just some rice left over.
• 5:24
  SPEAKER_01: Here's butter that I was using to demonstrate transitional meals.
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  SPEAKER_01: It's carrygold butter.
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  SPEAKER_01: Oh, here's my sausage.
• 5:31
  SPEAKER_01: I love this sausage, it's from Polyface.
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  SPEAKER_01: This is the Applegate bacon that I've been um using to demo some of the meals.
• 5:40
  SPEAKER_01: I eat bacon from Polyface, but I assume most people wouldn't buy that because it is more expensive if you're having to ship it.
• 5:48
  SPEAKER_01: So I assume they'd probably go for the Applegate option.
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  SPEAKER_01: So I bought some to practice the meals so I can demo those.
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  SPEAKER_01: Then on this side, I've got mustard up here, my prenatal vitamin that I was consuming during the pregnancy, of course.
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  SPEAKER_01: Um, and some condiments.
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  SPEAKER_01: So we've got our primal kitchen um ketchup, a couple dressings, right?
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  SPEAKER_01: In case I don't have any on hand, my coconut aminos, more sauerkraut here, a dressing that I made, and another, a second brand of sauerkraut that I love.
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  SPEAKER_01: Then down here, um, I have my hot sauce that I love, the container for the uh maple syrup that we buy from the farm, some peanut butter, occasionally because we're healed now, my my kids do occasionally eat peanut butter with apples, and then this is a container of our um pancake mix that um that my husband and I created.
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  SPEAKER_01: Alright, so that is the typically what is in my fridge at any given moment.
• 6:54
  SPEAKER_01: Um, I do tend to clean my refrigerator frequently because um mold can accumulate in there um quite often.
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  SPEAKER_01: So I do clean it and you know, probably every few weeks I wipe it down with a vinegar and water solution.
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  SPEAKER_01: Okay, next we're gonna go to the pantry.