Latest / Hurdle with Emily Abbate / #HURDLEMOMENT: How Your Diet Impacts Your Mood With Daina Trout, Co-Founder of Health-Ade

Transcript

#HURDLEMOMENT: How Your Diet Impacts Your Mood With Daina Trout, Co-Founder of Health-Ade · Hurdle with Emily Abbate

• 0:14
  Speaker 1: Hey everyone, Emily Body here.
• 0:16
  Speaker 2: You are listening to another installment of Hurdle Moment from Hurdle,
• 0:21
  Speaker 2: a wellness focus podcast where I connect with everyone from
• 0:23
  Speaker 2: your favorite athletes to top experts and industry CEOs about
• 0:27
  Speaker 2: their highest hies, toughest moments, and everything in between. We
• 0:31
  Speaker 2: all go through hurdles in life, and my goal through
• 0:34
  Speaker 2: these discussions is to empower you to better navigate yours
• 0:37
  Speaker 2: and move with intention so that you can stride towards
• 0:40
  Speaker 2: your own big potential and of course have some fun
• 0:44
  Speaker 2: along the way. For today's episode, I am sitting down
• 0:49
  Speaker 2: with Dinah Trout. She is the co founder and chief
• 0:52
  Speaker 2: mission Officer of health Aid, as well as their in
• 0:56
  Speaker 2: house nutritionist. Dinah has spent her adult life decaded to
• 1:00
  Speaker 2: finding and sharing health and wellness through food. Founded in
• 1:03
  Speaker 2: twenty twelve, health Aid Kombucha is a multi million dollar
• 1:08
  Speaker 2: success and it retails in something like forty five thousand
• 1:12
  Speaker 2: stores across the country. Known for their bubbly beverages that
• 1:17
  Speaker 2: are really good for your gut, health Aid is one
• 1:20
  Speaker 2: of the fastest growing refrigerated functional beverage brands in the country,
• 1:24
  Speaker 2: and for today's episode, I am sitting down to chat
• 1:28
  Speaker 2: with Dinah all about It Now. This is Dinah's second
• 1:32
  Speaker 2: appearance on the podcast. I'm going to link her first
• 1:35
  Speaker 2: episode in the show notes, which, if I'm being completely honest,
• 1:38
  Speaker 2: listening back to episode number forty nine and seeing the
• 1:43
  Speaker 2: differences and just how far the show has come.
• 1:46
  Speaker 1: Yeah, definitely gave me all of the feels for today's episode.
• 1:50
  Speaker 2: Of course, like I said, we talk about her backstory
• 1:53
  Speaker 2: a little bit, but we really focus in on how
• 1:56
  Speaker 2: diet and mood are connected. Plus the difference between pre
• 2:00
  Speaker 2: pro and post biotics.
• 2:03
  Speaker 1: Something tells me a lot of you haven't heard of
• 2:05
  Speaker 1: post biotics before.
• 2:07
  Speaker 2: Loved this chat, Love the opportunity to sit down with
• 2:10
  Speaker 2: past Hurdle guests again. And on that note, I'm always
• 2:15
  Speaker 2: thinking about who.
• 2:16
  Speaker 1: To have on the show.
• 2:17
  Speaker 2: So if you have a suggestion, a recommendation of a guest,
• 2:21
  Speaker 2: a topic that you want to learn about, perhaps I
• 2:24
  Speaker 2: am all ears, feel free to shoot Hurdle a dm
• 2:28
  Speaker 2: over at Hurdle Podcast, I am over at Emily a Body,
• 2:30
  Speaker 2: and of course we're always an email away over at
• 2:34
  Speaker 2: Hello at Hurdle dot us if you have yet to
• 2:38
  Speaker 2: rate or review the show. Always super helpful, especially at
• 2:42
  Speaker 2: the top end.
• 2:43
  Speaker 1: Of a new season.
• 2:44
  Speaker 2: I would love for you just to take a few
• 2:46
  Speaker 2: seconds head on in to Apple Podcasts or wherever you
• 2:49
  Speaker 2: get your podcasts and give us five stars.
• 2:53
  Speaker 1: That's it for now. With that, let's get to hurdling today.
• 3:02
  Speaker 2: I am sitting down with Dina Trout. She is the
• 3:05
  Speaker 2: co founder and chief mission officer over at health Aid.
• 3:09
  Speaker 1: How you doing, I'm awesome, How are you?
• 3:11
  Speaker 3: Thanks for having me.
• 3:12
  Speaker 1: Thank you for making the time.
• 3:14
  Speaker 2: I'm so happy to have you back for round two
• 3:18
  Speaker 2: on Hurdle. And as we were just catching up with
• 3:20
  Speaker 2: before the recording started, like absolutely insane to see what
• 3:24
  Speaker 2: has happened since episode forty nine, not only of course
• 3:28
  Speaker 2: for the show, but really for health Aid.
• 3:30
  Speaker 3: For both of us. Yeah, it's been awesome.
• 3:33
  Speaker 1: Right, yeah, geez.
• 3:35
  Speaker 2: I think when we recorded it was about maybe a
• 3:37
  Speaker 2: little over three years ago, and you had at the
• 3:41
  Speaker 2: time only fourteen skews.
• 3:43
  Speaker 1: How many skews does health Aid have now?
• 3:46
  Speaker 3: Gosh, we probably have thirty thirty or thirty forty SKUs.
• 3:50
  Speaker 3: But where we've grown even more, I would say, is
• 3:53
  Speaker 3: in store count. I think when we met we were
• 3:55
  Speaker 3: probably in like ten thousand stores, and now we're like
• 3:58
  Speaker 3: well over fifty.
• 3:59
  Speaker 1: Thousand bananas, truly bananas?
• 4:02
  Speaker 2: Does it ever, like do you have these moments where
• 4:04
  Speaker 2: you're like, when did it happen?
• 4:06
  Speaker 1: Or does it feel like you've like, well, we've been
• 4:08
  Speaker 1: working for this.
• 4:09
  Speaker 3: I mean for sure, but I do have those moments
• 4:11
  Speaker 3: moments even still, especially when I look at old pictures.
• 4:14
  Speaker 3: That's when it really comes back to me. I'm like,
• 4:16
  Speaker 3: oh my gosh. I'll find like old notes or notepads
• 4:20
  Speaker 3: where I wrote, like, okay, goal this month is to
• 4:22
  Speaker 3: sell eight eight hundred bottles or something, and like, you know,
• 4:27
  Speaker 3: we're selling over a million bottles a month. So it's
• 4:30
  Speaker 3: just those moments I'm like, wow, that's crazy, and I
• 4:34
  Speaker 3: remember eight hundred being an extraordinary goal, like you know,
• 4:38
  Speaker 3: shooting for the stars typical.
• 4:39
  Speaker 2: So it's yeah, for those that may not be in
• 4:43
  Speaker 2: the loop, we won't go to to in depth with it,
• 4:46
  Speaker 2: but do you want to give us a little bit
• 4:47
  Speaker 2: of an insight into how you even got into that?
• 4:51
  Speaker 2: Is it silly to call it the kombucha business to
• 4:53
  Speaker 2: begin with?
• 4:55
  Speaker 3: No, it's not silly at all. That's after all what
• 4:57
  Speaker 3: it is. I mean, I think we've got our eyesight
• 4:59
  Speaker 3: on set on something bigger.
• 5:00
  Speaker 2: Now.
• 5:00
  Speaker 3: We want to be supporting all of gut health. Kombucha
• 5:03
  Speaker 3: is just one of the things. But I mean, listen,
• 5:05
  Speaker 3: that's what people know health aid by, I think is
• 5:08
  Speaker 3: our kombucha. So you want to know what kombucha is,
• 5:12
  Speaker 3: or you want to know more how we started health aid.
• 5:15
  Speaker 2: Let's start with how you started health aid and then
• 5:17
  Speaker 2: we will transition into what kombucha is because it'll be
• 5:19
  Speaker 2: relevant in our discussion today.
• 5:22
  Speaker 1: A little bit later on.
• 5:23
  Speaker 3: Okay, well, high level me, my husband, and my best
• 5:26
  Speaker 3: friend all found ourselves, you know, kind of unfulfilled in
• 5:30
  Speaker 3: our corporate jobs. We all had our different reasons for
• 5:33
  Speaker 3: being there, but we just we found ourselves at the
• 5:36
  Speaker 3: same spot at the same time about ten years ago,
• 5:39
  Speaker 3: where we just wanted to build something on our own
• 5:43
  Speaker 3: company we could be proud of, you know, wanted to
• 5:46
  Speaker 3: make a mark. It was just that entrepreneurial itch. My
• 5:49
  Speaker 3: background was a nutrition and so I was like in
• 5:52
  Speaker 3: love with food and finding solutions, you know, for anything
• 5:56
  Speaker 3: health related via food. And you know, long story short,
• 5:59
  Speaker 3: I had a really good kombucha. We started selling kombucha
• 6:03
  Speaker 3: in the farmer's markets. We really didn't know anything about business.
• 6:07
  Speaker 3: Of course, I knew a lot about kombucha and nutrition.
• 6:09
  Speaker 3: But we you know, we hadn't been to business school
• 6:11
  Speaker 3: or started any business in the past, and so we
• 6:14
  Speaker 3: really relied on our intuition, on our grit to you know,
• 6:17
  Speaker 3: and just our sort of intellect I would say, our
• 6:19
  Speaker 3: natural intellect or whatever to move forward. And we had
• 6:22
  Speaker 3: no money, so we you know, every dollar we made
• 6:25
  Speaker 3: at the farmer's market we then put to the next one,
• 6:27
  Speaker 3: and the next one, and so on and so far.
• 6:30
  Speaker 3: And it was a lot of learning. That tagline we
• 6:34
  Speaker 3: have follow your gut. I would say, it was like
• 6:36
  Speaker 3: a business mantra for us. It's not just play on
• 6:40
  Speaker 3: the fact that kombucha is good for your gut. And
• 6:42
  Speaker 3: from the farmer's market we grew. I took the role
• 6:45
  Speaker 3: of CEO from the beginning, and we grew very fast,
• 6:49
  Speaker 3: although organically, you know, one step in front of the other,
• 6:52
  Speaker 3: one foot in front of the other kind of way.
• 6:54
  Speaker 3: Started a one store, then thirty, then three hundred and
• 6:57
  Speaker 3: then three thousand, and fast forward to today. You know,
• 7:00
  Speaker 3: we're we're the fastest growing kombucha bands still six years
• 7:04
  Speaker 3: in a row. As I mentioned, we're selling you know,
• 7:06
  Speaker 3: millions of bottles a month. We're in sixty thousand stores,
• 7:10
  Speaker 3: about about one hundred and fifty employees and torrents. It's
• 7:14
  Speaker 3: just really a dream come true on so many levels.
• 7:17
  Speaker 2: I love that that mission statement, right, follow your guts
• 7:21
  Speaker 2: so intuitive to you. I'm sure when it comes to
• 7:26
  Speaker 2: building this brand without as you said that like business sense, right,
• 7:30
  Speaker 2: like you were doing the best you could with what
• 7:32
  Speaker 2: you had and trusting your gut along the way.
• 7:34
  Speaker 3: That's right, that's right, that's.
• 7:36
  Speaker 1: Right, that's right.
• 7:37
  Speaker 2: So you also mentioned background and nutrition, which is why
• 7:42
  Speaker 2: we are going to segue into the topic that we're
• 7:44
  Speaker 2: really focusing on today, which is how what you eat
• 7:48
  Speaker 2: correlates with your mood.
• 7:50
  Speaker 1: That's what we're going to talk about.
• 7:51
  Speaker 2: But before we do, you said it, let's talk a
• 7:54
  Speaker 2: little bit about what kombucha is and why it could
• 7:59
  Speaker 2: be a good opponent of a regular diet.
• 8:02
  Speaker 3: Yeah. So, fermented foods in general have prebiotics, probiotics, and
• 8:07
  Speaker 3: post biotics in them, and we can get into that
• 8:08
  Speaker 3: in a second, but they're very unique in that they
• 8:13
  Speaker 3: have those three things. All fermented foods, probably the most
• 8:16
  Speaker 3: studied are kombucha, sauerkraut, and keefer, but they're really unique.
• 8:22
  Speaker 3: There's no other food out there that has all three
• 8:24
  Speaker 3: of those things, and those all three of those things
• 8:26
  Speaker 3: support the gut health in different ways, so you can
• 8:28
  Speaker 3: think of fermented foods as like a super food for
• 8:31
  Speaker 3: the gut. So kombucha specifically is fermented tea, and essentially
• 8:36
  Speaker 3: it's a bubbly, sort of slightly sour, slightly sweet drink
• 8:40
  Speaker 3: and it's tasty, So you can think of it as
• 8:42
  Speaker 3: a treat or a good for you soda if you will.
• 8:46
  Speaker 3: A lot of the sugar ferments away, so it's got
• 8:50
  Speaker 3: low sugar compared for sure to things like juice or soda.
• 8:56
  Speaker 3: But that's not really why you're drinking it. You're not
• 8:58
  Speaker 3: really drinking it for taste. Probably that's just the bonus.
• 9:01
  Speaker 3: You're drinking it because it's good for your gut, and
• 9:04
  Speaker 3: so it's rich in prebiotics, probiotics and these healthy organic
• 9:07
  Speaker 3: acids which are also known as post biotics. So yeah,
• 9:12
  Speaker 3: I mean people like it at different times of the day.
• 9:14
  Speaker 3: If there's really no right time to drink it. I
• 9:17
  Speaker 3: personally like it at three o'clock. That's like my go
• 9:19
  Speaker 3: to kombucha hour gets me from lunch to dinner. I'm
• 9:22
  Speaker 3: always looking for a snacky snack at that time for
• 9:24
  Speaker 3: some reason, you know, it's like that three pm slump time,
• 9:27
  Speaker 3: So that's my favorite time to have it. But I
• 9:29
  Speaker 3: know plenty of people that have it instead of wine
• 9:32
  Speaker 3: or beer at dinner or for happy hour or even
• 9:35
  Speaker 3: first thing in the morning. So there's no one right
• 9:37
  Speaker 3: way to have it.
• 9:38
  Speaker 1: There no one right way to have it.
• 9:40
  Speaker 2: And you mentioned pre, pro and post biotics, so let's
• 9:45
  Speaker 2: break that down a little bit as well, because I'm
• 9:47
  Speaker 2: sure there are people listening to this right now that
• 9:49
  Speaker 2: are like, what the hell are pro post biotics?
• 9:52
  Speaker 3: Yeah? No, And you know, I'm glad you're asking this
• 9:55
  Speaker 3: question because even our own marketing team is like, people
• 9:58
  Speaker 3: don't know anything except pro biotics, And I'm like, but
• 10:01
  Speaker 3: I think we have to teach all three because because
• 10:04
  Speaker 3: it's so important. So first, let's start at the basics.
• 10:08
  Speaker 3: Our microbiome most you know, it lives all over our body.
• 10:11
  Speaker 3: It's not just in our gut, but the majority of
• 10:14
  Speaker 3: the microbes that live on and in us are in
• 10:17
  Speaker 3: our gut, like let's call it, like probably eighty percent,
• 10:21
  Speaker 3: and they are very important. These microbes that live in
• 10:24
  Speaker 3: our gut have many different roles and we rely on
• 10:29
  Speaker 3: them to live, and I think this is sort of
• 10:33
  Speaker 3: something that maybe people don't realize. So I want to
• 10:35
  Speaker 3: just take a second here. It's not just that they're
• 10:36
  Speaker 3: good for us. We rely on them. They drive so
• 10:41
  Speaker 3: many functions in our body. And as science grows around
• 10:44
  Speaker 3: gut health, we're learning just how far it extends. I mean,
• 10:48
  Speaker 3: it's really crazy. It's just exploding. If you look up
• 10:52
  Speaker 3: gut health, I mean you can do it online, but
• 10:54
  Speaker 3: if you go to like the medical websites like pub
• 10:56
  Speaker 3: med for example, you may be surprised to find and
• 11:00
  Speaker 3: how much it's driving in your body. It's a major
• 11:04
  Speaker 3: contributor to sleep, energy, mood, metabolism, how well you fight infection,
• 11:09
  Speaker 3: community overall inflammation, chronic inflammation of course, digestion, skin health,
• 11:15
  Speaker 3: hair health, mood. And it's just like the list goes on,
• 11:19
  Speaker 3: how long your baby cries, you know, I mean, how
• 11:21
  Speaker 3: well you produce breast milk. I mean, it really has
• 11:24
  Speaker 3: gone almost to every aspect of health and shown not
• 11:28
  Speaker 3: only is it a contributor, but oftentimes it's like the
• 11:31
  Speaker 3: main driver. And it's not always what we think of, right,
• 11:34
  Speaker 3: Like when you think about mood, I know, we'll talk
• 11:36
  Speaker 3: about mood. You're probably thinking more brain, maybe, but more
• 11:41
  Speaker 3: and more evidence suggests it actually starts in the gut
• 11:44
  Speaker 3: and it's those microbes that are doing the work. And
• 11:49
  Speaker 3: so though basically anything we can do to increase the
• 11:53
  Speaker 3: abundance of those microbes is good for gut health, and
• 11:58
  Speaker 3: that's a really important thing to start with because probiotics, probotics,
• 12:01
  Speaker 3: and post biotics all do that in different ways, but
• 12:04
  Speaker 3: that's the overall goal. The goal is to get more
• 12:07
  Speaker 3: microbes in your gut, and the more abundant and more
• 12:11
  Speaker 3: variant those microbes, generally speaking, all those sort of health
• 12:17
  Speaker 3: things we talked about get better or have beneficial outcomes.
• 12:22
  Speaker 3: So you asked about probiotics, probotics, and post biotics. Okay,
• 12:28
  Speaker 3: let's start probiotics, because maybe that's the one that's the
• 12:30
  Speaker 3: easiest to start with. Probiotics are microbes you ingest, so
• 12:36
  Speaker 3: they're not yet in your gut. The hope is that
• 12:38
  Speaker 3: they add to the microbiome and community in your gut. Right,
• 12:41
  Speaker 3: but you're taking a pill or you're eating something that's fermented.
• 12:46
  Speaker 3: Those are the two general ways you're going to get probiotics.
• 12:50
  Speaker 3: You're eating that, and the hope is that it goes
• 12:52
  Speaker 3: down to your belly and just joins the team. Does
• 12:56
  Speaker 3: that make sense.
• 12:57
  Speaker 1: Yes.
• 12:58
  Speaker 3: The problem with probiotics is, especially the supplements, is like
• 13:04
  Speaker 3: ninety percent of them don't ever make it there because
• 13:07
  Speaker 3: your gut is like a you know, super acidic. It's
• 13:12
  Speaker 3: not a very friendly environment for a lot of things.
• 13:15
  Speaker 3: And that's on purpose, right, We need to break down food.
• 13:17
  Speaker 3: I mean, it's like a it's like a work station
• 13:20
  Speaker 3: down there. So buying probiotics that are pills, I'm not
• 13:23
  Speaker 3: saying they all don't work. Some really do, but it's
• 13:26
  Speaker 3: not as simple as just taking probiotics. The cool thing
• 13:29
  Speaker 3: about fermented foods is the probiotics and fermented foods are
• 13:34
  Speaker 3: already in acidic environments. They're already naturally evolved, like it's
• 13:38
  Speaker 3: it's almost, in a sense, its own gut microbiome because
• 13:42
  Speaker 3: it's fermenting tea much like your microbes ferment the food
• 13:46
  Speaker 3: you eat. So for some reason, fermented food probiotics always
• 13:51
  Speaker 3: make it make it in. And so I'm a big believer,
• 13:54
  Speaker 3: and for sure this is like my opinion here, I guess,
• 13:56
  Speaker 3: but I'm a holistic nutritionist. I really believe that nature
• 14:00
  Speaker 3: provides the best source of all of these things. So
• 14:05
  Speaker 3: that's probiotics. Now, prebiotics have made like a big sort
• 14:10
  Speaker 3: of I don't know, not comeback, but like people are
• 14:13
  Speaker 3: understanding a little bit more about prebiotics. Preboducts are probably
• 14:17
  Speaker 3: the single best way to improve your microbes the number
• 14:22
  Speaker 3: of microbes in your gut, which people aren't really thinking about.
• 14:25
  Speaker 3: But probodics are basically just simply put their food. For
• 14:28
  Speaker 3: the microbes in your gut their food. So think about it.
• 14:31
  Speaker 3: If you put more food in there, the microbes are
• 14:33
  Speaker 3: going to grow, right because they got stuff to eat,
• 14:36
  Speaker 3: and when they eat, they do their thing and they
• 14:37
  Speaker 3: replicate and more coms. So it's sort of like you
• 14:40
  Speaker 3: provide this environment for healthy microbes and then suddenly your microbe,
• 14:45
  Speaker 3: your microbiome follows, a healthy microbomb follows. Prebiotics are fibers.
• 14:50
  Speaker 3: They're indigestible fibers. They're fibers you basically can't digest. But
• 14:54
  Speaker 3: that's not all they are. There's also things called packs.
• 14:57
  Speaker 3: It doesn't really matter what they are, but they're compounds
• 15:00
  Speaker 3: that are found pretty much in plants, fruits, vegetables in particular,
• 15:06
  Speaker 3: the like cruciferous, like crunchy, starchy ones, so like bananas, potatoes.
• 15:13
  Speaker 3: Probatics are found also in fermented foods, and like, variety
• 15:18
  Speaker 3: is best, right, So just like eating your you know,
• 15:20
  Speaker 3: rainbow fruits and vegetables, that applies here to the more
• 15:23
  Speaker 3: sort of variety of probiotics you eat, the more variety
• 15:27
  Speaker 3: and abundant your microbiome will become. So those are prebiotics.
• 15:30
  Speaker 3: And then I'm just gonna finish with post Badacsay am
• 15:33
  Speaker 3: I running on too long?
• 15:34
  Speaker 1: Oh you're good, You're good. I'm I'm absorbing, okay.
• 15:37
  Speaker 3: So post biotics are really important. And remember I said
• 15:43
  Speaker 3: prebiotics are probably the single best way to increase your
• 15:46
  Speaker 3: microbes in your gut, and that's only because probiotics, like
• 15:49
  Speaker 3: you're not always sure those are going to make it there.
• 15:52
  Speaker 3: Post biotics are actually the thing that cause all the
• 15:56
  Speaker 3: benefits in your health. Like almost like when I'm doing
• 16:00
  Speaker 3: my research, I'm like, okay, it's the acids. It's the
• 16:03
  Speaker 3: post biotics that basically improve mood, that cause your inflammation
• 16:07
  Speaker 3: to go down, that cause your immunity to respond. So
• 16:11
  Speaker 3: post biotics are basically the things that the microbes produce.
• 16:16
  Speaker 3: So I'll just say that one more time. So you
• 16:17
  Speaker 3: kind of like digest it no pun intended. The microbes
• 16:22
  Speaker 3: in your gut when they eat food, which would be prebiotics,
• 16:26
  Speaker 3: they basically make compounds, and those compounds are called post biotics.
• 16:31
  Speaker 3: Oftentimes they're acids. Actually more often than not, their acids,
• 16:36
  Speaker 3: and those acids go and do certain things. They turn
• 16:40
  Speaker 3: on certain things, they turn off certain things. They actually
• 16:43
  Speaker 3: communicate all the way up to your brain for certain things.
• 16:46
  Speaker 3: But it's the acids that actually do the work. That's
• 16:49
  Speaker 3: one of the things that's so special about fermented foods
• 16:52
  Speaker 3: is they're one of the few foods that we have
• 16:54
  Speaker 3: in our whole diet that actually also has those post biotics,
• 17:00
  Speaker 3: the acids. So all that vinegariness you taste in kombucha,
• 17:02
  Speaker 3: like the vinegaryness. The more vinegary, I would say, the better.
• 17:06
  Speaker 3: If you're tasting a kombucha or sauer kraut, or you're
• 17:09
  Speaker 3: eating fermented pickles or something and it's really bland, it
• 17:11
  Speaker 3: tastes like sparkling water, I would say it probably doesn't
• 17:14
  Speaker 3: have many post biotics in it because it's those acids
• 17:17
  Speaker 3: that drive all the impact. Okay, I think answer your question,
• 17:21
  Speaker 3: so pre post biotics, yes.
• 17:24
  Speaker 1: Did I that's what they are? Yes, you did. You
• 17:29
  Speaker 1: definitely answered my question.
• 17:30
  Speaker 3: And you have to really walk through it all right,
• 17:32
  Speaker 3: because it's it's not confusing, it's just it's just like deep,
• 17:36
  Speaker 3: you know, it's a little bit like not complex, eman,
• 17:39
  Speaker 3: it's just you got to go through the things.
• 17:41
  Speaker 1: There's a lot of things to go through.
• 17:43
  Speaker 2: I hear you and what I think interests me and
• 17:46
  Speaker 2: what may intrigue the listener as well is that the
• 17:50
  Speaker 2: post biotics aren't a big part of the conversation that
• 17:55
  Speaker 2: we hear often. So why is that, if they are
• 17:58
  Speaker 2: such an integral thing for us, why isn't anybody talking
• 18:02
  Speaker 2: about it?
• 18:04
  Speaker 3: Well, in the science world, they are, you know, I
• 18:07
  Speaker 3: don't know. I don't know what to say. I think
• 18:09
  Speaker 3: and and it is something that we want to continue
• 18:13
  Speaker 3: to grow on. If you look at our bottle, for example,
• 18:17
  Speaker 3: we're talking about the healthy organic acids and we have
• 18:19
  Speaker 3: been for a long time. I'm not sure. I think
• 18:21
  Speaker 3: maybe the reasoning is that people we know microbes are good,
• 18:25
  Speaker 3: and so people think, oh, probiotics are those microbes that like,
• 18:30
  Speaker 3: that makes sense that probiotics will be the most important thing,
• 18:32
  Speaker 3: but they just don't understand probably that it's not that simple.
• 18:37
  Speaker 3: Probiotics are very delicate, fragile things. They're live organisms, and
• 18:42
  Speaker 3: so it's not as simple as like, you know, taking
• 18:44
  Speaker 3: a pill. Well, of course you know that already. I
• 18:48
  Speaker 3: don't know, but I think for sure it will expand, right,
• 18:51
  Speaker 3: just like science is often ten years ahead of what
• 18:54
  Speaker 3: media knows. So hopefully this is the beginning of a
• 18:57
  Speaker 3: you know, of a worldwide kind of ill and realizing
• 19:02
  Speaker 3: it's not just probiotics.
• 19:03
  Speaker 1: You know you heard it here first.
• 19:16
  Speaker 2: Taking a break from today's episode to give some love
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• 20:31
  Speaker 2: Now that we have the rundown on pre pro and post,
• 20:34
  Speaker 2: let's transition into talking a little bit about mood and food. Now,
• 20:40
  Speaker 2: you said earlier, something so important for us to realize
• 20:43
  Speaker 2: is that our gut ties into so much of everything.
• 20:48
  Speaker 2: Everything that we do goes back to the gut, and
• 20:50
  Speaker 2: of course, not surprisingly, this also impacts our mood.
• 20:54
  Speaker 1: So where do we even begin on this topic.
• 20:58
  Speaker 3: Well, we had talked about It's not that difficult really
• 21:03
  Speaker 3: to begin, because we had already talked about the fact
• 21:05
  Speaker 3: that these microbes, even though they reside in your gut,
• 21:08
  Speaker 3: they do all kinds of things. And one of the
• 21:11
  Speaker 3: most important things we've learned, I would say a lot
• 21:13
  Speaker 3: in the last two decades, is that the gut and
• 21:17
  Speaker 3: the brain like have major connection. In fact, we've identified
• 21:22
  Speaker 3: more than fifty pathways via which the microbes. So this
• 21:28
  Speaker 3: isn't your body. These are the things that are living
• 21:30
  Speaker 3: in your body, which is kind of crazy. They're communicating
• 21:33
  Speaker 3: with your brain in at least fifty different ways, and
• 21:37
  Speaker 3: one of the most sort of studied ways is through
• 21:39
  Speaker 3: what's called the vegus nerve. Maybe you've heard about the
• 21:41
  Speaker 3: vegas nerve, but it literally connects the gut and the brain.
• 21:46
  Speaker 3: But it's these microbes that are actually sending signals through
• 21:49
  Speaker 3: your own vegas nerve up to your brain. And what
• 21:54
  Speaker 3: we now know is that, like we now know that
• 22:00
  Speaker 3: almost all the serotonin, so serotonin is that happiness chemical. Again,
• 22:06
  Speaker 3: you're probably always thinking about the brain when you're thinking
• 22:08
  Speaker 3: of am I happy? But almost all of the serotonin
• 22:12
  Speaker 3: is made in your gut. Only five percent is made
• 22:16
  Speaker 3: elsewhere and in your brain. So I mean that that
• 22:22
  Speaker 3: chemical is basically triggered by a post biotic that is,
• 22:27
  Speaker 3: that is produced by a microbe that is there because
• 22:32
  Speaker 3: it ain't the probiotic, you know what I'm saying. So
• 22:34
  Speaker 3: it's pretty cool how that all works. So we know
• 22:37
  Speaker 3: that we also know that people and animals with depression
• 22:40
  Speaker 3: and anxiety have less abundant microbiombs, like they have less
• 22:44
  Speaker 3: microbes in the gut. We know that those with depression
• 22:47
  Speaker 3: and anxiety have more pro inflammatory bacteria. So one of
• 22:52
  Speaker 3: the things that happens, like when your microbiome gets off,
• 22:55
  Speaker 3: Let's say you take a lot of antibiotics, or even
• 22:57
  Speaker 3: just one round of antibiotics, or you're not eating a
• 23:01
  Speaker 3: lot of fibers in your diet, like you're not eating
• 23:03
  Speaker 3: a lot of fruits and vegetables. What can happen is
• 23:06
  Speaker 3: your bicrobiome can get basically like off, where the balance
• 23:10
  Speaker 3: of like good bacteria and bad bacteria goes haywire and
• 23:14
  Speaker 3: you have less good, more bad, and those pro and
• 23:17
  Speaker 3: flammatory flammatory bacteria can rehab it. We know that those
• 23:22
  Speaker 3: who have depression for some reason have more of those
• 23:24
  Speaker 3: pro inflammatory bacteria, so that's telling us that like wait,
• 23:27
  Speaker 3: that's there's a connection there, right, And we even know
• 23:31
  Speaker 3: specifically which bacteria are missing, so there's without getting too scientific,
• 23:39
  Speaker 3: there's a couple bacteria types, like in the back Lacto
• 23:44
  Speaker 3: bacillis REALM lacto Bacillus is a pretty common probiotic you
• 23:49
  Speaker 3: can take. Again, you won't always know if it can
• 23:51
  Speaker 3: get to your guts, so you want to try to
• 23:53
  Speaker 3: get one that's highly studied. Don't just get the cheapest one.
• 23:57
  Speaker 3: By the way, lacto bisilics is also an all fermented foods.
• 24:00
  Speaker 3: It naturally exists there, especially kombucha. But we know that
• 24:04
  Speaker 3: people with depression have less of Blacktobacillus in their gut,
• 24:07
  Speaker 3: and that's that's interesting to us too. I mean, there's
• 24:11
  Speaker 3: so many things we know. We know that animals that
• 24:13
  Speaker 3: we like. If you sterilize an animal, like we don't
• 24:17
  Speaker 3: do this on humans obviously, but if you sterilize any
• 24:20
  Speaker 3: animal in terms of their gut within minutes, they have
• 24:25
  Speaker 3: cognitive issues, they can't remember things, they have social issues,
• 24:29
  Speaker 3: mood disorders, more stress, anxiety, depression. So and then when
• 24:34
  Speaker 3: they colonize those bacteria, when they put when they like
• 24:37
  Speaker 3: inject bacteria back into those animals guts, they all go away.
• 24:41
  Speaker 3: So food's got a lot to do with it, and
• 24:44
  Speaker 3: your micro botom has a lot to do with it.
• 24:46
  Speaker 2: Yeah, So all of this to say is that, yes,
• 24:49
  Speaker 2: what you eat definitely impacts your mood.
• 24:53
  Speaker 1: That is a fact.
• 24:55
  Speaker 2: Now, the question that comes next, the follow up question,
• 24:59
  Speaker 2: is let's talk about different foods and what that diet
• 25:03
  Speaker 2: looks like, right, because I'm sure like someone can get
• 25:06
  Speaker 2: a lot of joy in the act of eating a
• 25:10
  Speaker 2: large cheese pizza before a long run on Saturday.
• 25:13
  Speaker 1: But is that the kind of joy?
• 25:16
  Speaker 2: Is that the kind of mood boost that we're really
• 25:18
  Speaker 2: talking about here?
• 25:19
  Speaker 3: Yeah, First of all, I just want to say that,
• 25:22
  Speaker 3: like I do think food rules, like being like restrictive
• 25:28
  Speaker 3: food rules can do a lot of harm. Yeah, So
• 25:33
  Speaker 3: before saying never eat that cheese pizza even though it
• 25:35
  Speaker 3: brings you joy, I would never say that. If it
• 25:37
  Speaker 3: brings you joy, eat it. But I think what it's
• 25:41
  Speaker 3: it's everything's in balance, right, So we always have to
• 25:43
  Speaker 3: remember what are we feeding, you know, and so you
• 25:47
  Speaker 3: just want to make sure you're feeding your microbiome enough
• 25:49
  Speaker 3: to I would never suggest restricting cheese pizza if it
• 25:53
  Speaker 3: does bring you happiness. Although let's talk about pizza because
• 25:56
  Speaker 3: there was a study where they study they looked at pizza, wine,
• 26:00
  Speaker 3: and ice cream. So these are the three most popular
• 26:03
  Speaker 3: things that people eat when they're sad and depressed, right right,
• 26:08
  Speaker 3: And we look to those items for happiness. And of
• 26:14
  Speaker 3: course that was studied and even immediately after, so it's
• 26:18
  Speaker 3: not like oh, five days later or like five years later,
• 26:21
  Speaker 3: like five minutes after depression. Actually, like depressive thoughts and
• 26:27
  Speaker 3: feelings and emotions went up you know when you eat
• 26:30
  Speaker 3: those things compared to vegetables and fruits and things that
• 26:36
  Speaker 3: actually are good for you. So you know, it is
• 26:38
  Speaker 3: important to know that you may think that these things
• 26:41
  Speaker 3: are bringing you.
• 26:42
  Speaker 1: You think that they're a mood boost.
• 26:44
  Speaker 3: You think they're a mood boost, but they're not. Now
• 26:47
  Speaker 3: that's different than I like cheese pizza. I want to
• 26:50
  Speaker 3: eat a piece of cheese pizza. That's different than I'm depressed.
• 26:53
  Speaker 3: I'm looking to this food to make me happy. Really,
• 26:56
  Speaker 3: if you are looking to a food to make you happy,
• 26:59
  Speaker 3: the best thing to do, the more evidence backed thing
• 27:02
  Speaker 3: to do, would be to have, you know, some kind
• 27:04
  Speaker 3: of Mediterranean style snack or fermented food or something that
• 27:09
  Speaker 3: actually drives that serotonin.
• 27:12
  Speaker 2: Okay, okay, So to go back to the diet component though,
• 27:17
  Speaker 2: this is where we're really digging in. You're saying Mediterranean
• 27:20
  Speaker 2: based foods, these fermented foods tied with better mood results
• 27:25
  Speaker 2: than perhaps that cheese pizza.
• 27:28
  Speaker 4: Yeah.
• 27:28
  Speaker 3: I mean, there are multiple studies on Mediterranean style diet.
• 27:31
  Speaker 3: So when we talk about a Mediterranean style diet, we're
• 27:34
  Speaker 3: talking about fruits, vegetables, plants, fish like healthy lean meats,
• 27:42
  Speaker 3: not always meats like I think there's ways to do
• 27:44
  Speaker 3: Mediterranean style vegetarian too, but I think one of the
• 27:47
  Speaker 3: highlights of Mediterranean is lots of fruits and vegetables, also
• 27:50
  Speaker 3: fermented foods. So it's like those two things have repeatedly
• 27:56
  Speaker 3: shown massive improvements in mood, mental well being. And we've
• 28:00
  Speaker 3: even been able to like identify that lacto bacillis, that
• 28:05
  Speaker 3: bacteria I was telling you is often lacking in those
• 28:08
  Speaker 3: with depression. We've been able to also show that that
• 28:12
  Speaker 3: increase lacto basillis in the gut is tied to increase
• 28:17
  Speaker 3: serotonin dopamine less anxiety depression, and even I think just
• 28:21
  Speaker 3: a week or two of having lactobasilics in the gut,
• 28:25
  Speaker 3: you know, I want to say it like changed or
• 28:28
  Speaker 3: improved mood by thirty percent in just a few days.
• 28:32
  Speaker 3: So yes, a Mediterranean style diet, fermented foods and specifically
• 28:37
  Speaker 3: trying to get that lactobacillus up I think would be
• 28:41
  Speaker 3: the way to go.
• 28:43
  Speaker 2: Yeah, and to go back to that point before we
• 28:46
  Speaker 2: were kind of joking about, like you shouldn't be reaching
• 28:49
  Speaker 2: for pizza to make you happy, Like if you are
• 28:52
  Speaker 2: in a place where you do feel like you're reaching
• 28:54
  Speaker 2: to any food to make you happy. Then that's also
• 28:57
  Speaker 2: probably a sign of a bigger picture moment, which is
• 28:59
  Speaker 2: like maybe we should be addressing why food is the
• 29:03
  Speaker 2: source of like how you feel. Perhaps a moment to
• 29:06
  Speaker 2: consult with an expert on that note. Though I love
• 29:11
  Speaker 2: the idea of reaching for fruits and vegetables to feel
• 29:14
  Speaker 2: better in your body. I know that when I'm eating
• 29:16
  Speaker 2: plant based, I do feel generally happier.
• 29:18
  Speaker 1: I just feel more comfortable in my body. Yeah, I mean, there's.
• 29:24
  Speaker 3: So much evidence now that I mean, and I wouldn't
• 29:27
  Speaker 3: even say I wouldn't even say that you have to
• 29:31
  Speaker 3: be fully plant based, but I almost want to shift
• 29:34
  Speaker 3: it to like plant full, because it's like it's not
• 29:38
  Speaker 3: that you're I mean, there's no question you want to
• 29:41
  Speaker 3: avoid the stuff you already know you want to avoid, right,
• 29:44
  Speaker 3: we don't have to go into that, but like it's
• 29:47
  Speaker 3: more that are people eating enough fiber? So to me,
• 29:50
  Speaker 3: it's like eat more fruits and vegetables in general, Like
• 29:52
  Speaker 3: that's the that's where I tell people to go. I'm
• 29:54
  Speaker 3: not even like eat less of xyz. I'm like, eat
• 29:57
  Speaker 3: more fruits and vegetables. And I think naturally those fruits
• 29:59
  Speaker 3: and veteas will like crowd out the rest of the
• 30:02
  Speaker 3: other stuff, because if you're eating intuitively, I think you
• 30:06
  Speaker 3: will naturally. You know, you'll you'll stop when you're full
• 30:09
  Speaker 3: a little bit more. You'll eat when you're hungry a
• 30:11
  Speaker 3: little bit more. And so if you're just sort of saying, Okay,
• 30:14
  Speaker 3: eighty percent of my plate has got to be fruits
• 30:16
  Speaker 3: and vegetables, you're gonna get full because those fibers are filling.
• 30:20
  Speaker 3: So that's kind of the way I go. Instead of saying,
• 30:22
  Speaker 3: take out all the meat, take out all the everything,
• 30:24
  Speaker 3: I'm always like, just add more fruits and vegetables. I
• 30:26
  Speaker 3: bet you that will make you feel so much better.
• 30:29
  Speaker 2: Aside from inevitably kombusha. When we think about what we're
• 30:34
  Speaker 2: drinking as well, is water one of those things that
• 30:38
  Speaker 2: we really need to be cognizant of when it comes
• 30:40
  Speaker 2: to overall gut health and mood too.
• 30:43
  Speaker 3: There have been minimal studies done on water and the microbiome.
• 30:48
  Speaker 3: I've read a few, but that's not enough to say
• 30:52
  Speaker 3: we know a lot. What we know from the few
• 30:56
  Speaker 3: that have been done is that those that drink you know,
• 31:00
  Speaker 3: eight cups or more have a more abundant microbiome. But
• 31:04
  Speaker 3: we don't know that that's causally yet because those are
• 31:07
  Speaker 3: kind of studies where you look at populations and you're
• 31:09
  Speaker 3: just like, how much water do you drink? How much
• 31:10
  Speaker 3: water do you drink? How much water do you drink,
• 31:12
  Speaker 3: and then they look at their microbombs. So we don't
• 31:14
  Speaker 3: know if it's the water doing that or if it
• 31:17
  Speaker 3: just happens to be that the people that hydrate more
• 31:20
  Speaker 3: also eat more fruits and vegetables, you know. So it's
• 31:23
  Speaker 3: not enough to say water is good for your gut,
• 31:27
  Speaker 3: but probably it is. There's there's links to suggest it,
• 31:32
  Speaker 3: and there's also links to say when you have less
• 31:34
  Speaker 3: water is less abundant. I think as it relates to
• 31:39
  Speaker 3: the microbiome, the things that are really studied are alcohol.
• 31:44
  Speaker 3: So alcohol, excess alcohol is pretty toxic to the gut.
• 31:48
  Speaker 4: Yeah, yeah, and it wipes out, it wipes out your
• 31:50
  Speaker 4: microbiome pretty quickly, especially when you drink more than two
• 31:56
  Speaker 4: cup to I was gonna say doses to you know,
• 32:00
  Speaker 4: glasses or whatever of alcohol two days in a row,
• 32:04
  Speaker 4: Like that's when it really if you do you do
• 32:07
  Speaker 4: that two days in a row, like on the average,
• 32:09
  Speaker 4: really wipes out with microboon and then.
• 32:11
  Speaker 3: That pro inflammatory bacteria goes up, the good bacteria goes down,
• 32:15
  Speaker 3: and you know you've got to work to bring that
• 32:17
  Speaker 3: back into balance. So it's not don't drink alcohol, it's
• 32:21
  Speaker 3: more avoid excess alcohol because there's a point where your
• 32:25
  Speaker 3: your gut is really impacted. And then of course, yeah,
• 32:29
  Speaker 3: things you can drink to improve your gut would be, yeah,
• 32:32
  Speaker 3: things with prebiotics in them, and.
• 32:36
  Speaker 2: Probiotics and probiotics, post biotics, dream.
• 32:43
  Speaker 1: Yeah, the dream team.
• 32:46
  Speaker 2: The last thing that I want to ask here really
• 32:50
  Speaker 2: surrounds the idea of how do we know, Like, how
• 32:54
  Speaker 2: do you know, aside from maybe the fact that your
• 32:57
  Speaker 2: mood maybe out of whack, Like, how do you know
• 33:00
  Speaker 2: if your gut is out of whack? For someone who
• 33:02
  Speaker 2: isn't cognizant or just starting to really learn about the
• 33:06
  Speaker 2: fact that their gut does impact so much of the body,
• 33:10
  Speaker 2: what is a red flag? How can we know if
• 33:13
  Speaker 2: there is something to be concerned of when it comes
• 33:15
  Speaker 2: to our gut?
• 33:16
  Speaker 3: Yeah, I would say the number one way. And I
• 33:21
  Speaker 3: don't know if we I don't know if you went
• 33:23
  Speaker 3: into this conversation thinking we were going to talk about poop,
• 33:26
  Speaker 3: but here we are, and that's that's the number one
• 33:31
  Speaker 3: way we I mean, and if it's okay, I'll just
• 33:34
  Speaker 3: I'm not embarrassed to talk about it. It's something we do
• 33:36
  Speaker 3: every day. I think we need to throw that stigma
• 33:38
  Speaker 3: away because it's probably one of the biggest indicators we
• 33:42
  Speaker 3: have to our microbiome health is what is sitting in
• 33:45
  Speaker 3: the toilet and how it got there. So we should
• 33:48
  Speaker 3: be going daily every day. It should be easy to go,
• 33:52
  Speaker 3: and it should be you know, a certain sort of stature.
• 33:56
  Speaker 3: I mean, there's a there's a stool chart. You don't
• 33:59
  Speaker 3: want it to be to you soft or too hard,
• 34:01
  Speaker 3: and it should be like, you know, sort of in
• 34:03
  Speaker 3: the middle, and that should be happening every day. What
• 34:06
  Speaker 3: was interesting to me when I was a nutritionist is
• 34:09
  Speaker 3: even seemingly healthy people fit people that like, you know,
• 34:14
  Speaker 3: looked pretty good. Sometimes we're only going once every couple days,
• 34:18
  Speaker 3: once every one, two, three days, and they're like, Oh,
• 34:20
  Speaker 3: that's me, that's my normal.
• 34:21
  Speaker 1: It's not.
• 34:22
  Speaker 3: It's actually not like that. That's a sign the air
• 34:24
  Speaker 3: microbiome is off, and you know, it could compound and
• 34:29
  Speaker 3: show up in different ways later on in life and
• 34:31
  Speaker 3: even in your current life. Right there might be sluggishness
• 34:34
  Speaker 3: in general, fatigue, things that you're not necessarily thinking about
• 34:38
  Speaker 3: gut health with. So I would say that's the number
• 34:39
  Speaker 3: one way. If you see gut health specialists, a lot
• 34:42
  Speaker 3: of them will tell you that any skin disorder they
• 34:46
  Speaker 3: see is gut related. Like I've heard that repeatedly from
• 34:50
  Speaker 3: a few people saying, if I see, if I see
• 34:53
  Speaker 3: like any kind of chronic skin issue, the gut is involved.
• 34:57
  Speaker 3: So that's another indicator. But I bet you those people
• 35:01
  Speaker 3: also are not there's something with their digestion that's not right.
• 35:06
  Speaker 3: So of course things like bloating, gas and ingestion, all
• 35:11
  Speaker 3: of these things are signs. But I think that's pretty obvious.
• 35:14
  Speaker 3: I would I would always. I would tell you that
• 35:17
  Speaker 3: like fifty percent of the people when I say the
• 35:19
  Speaker 3: poop every day thing, they're like, I don't do that,
• 35:21
  Speaker 3: and I'm like, I.
• 35:22
  Speaker 1: Know, we got to hear it. I know it's a problem.
• 35:26
  Speaker 1: It's a java.
• 35:27
  Speaker 2: The real last question I'll ask you, because it feels
• 35:31
  Speaker 2: fitting here, is someone might be listening to this and
• 35:34
  Speaker 2: think to themselves like, Okay, so are you saying the
• 35:36
  Speaker 2: answer to all of my woes is that I should
• 35:38
  Speaker 2: be drinking a kombucha every day, Like, is there's such
• 35:42
  Speaker 2: a thing as drinking too much kombucha?
• 35:45
  Speaker 3: Well, first, I will just say I would never say that,
• 35:48
  Speaker 3: you know, because the gut nutrition is first, and the
• 35:52
  Speaker 3: gut is so complex and it requires, as I mentioned,
• 35:56
  Speaker 3: all kinds of things to support it. So my answer
• 35:59
  Speaker 3: to you would be the solution is to eat more
• 36:03
  Speaker 3: fruits and vegetables and more varieties of fruits and vegetables,
• 36:07
  Speaker 3: and then avoid excess alcohol and only take antibiotics when necessary,
• 36:13
  Speaker 3: because these are two things that really kill your microbiome.
• 36:17
  Speaker 3: And then lastly, incorporate fermented foods into your diet because
• 36:21
  Speaker 3: they really are super foods for your gut and you
• 36:24
  Speaker 3: don't have to do kombucha alone. Key for Sauer kraut.
• 36:28
  Speaker 3: And you know if you head to your local farmers
• 36:30
  Speaker 3: market that you have lots of fermented foods. Now almost
• 36:32
  Speaker 3: everywhere I've been, I'm one of those geeks that no
• 36:35
  Speaker 3: matter what city I go to, I'm like, okay, and
• 36:36
  Speaker 3: when is the farmer's market? And everywhere I go there
• 36:39
  Speaker 3: is something fermented. So I know a lot of us
• 36:43
  Speaker 3: have access to it. So those would be the four
• 36:44
  Speaker 3: ways I'd say.
• 36:45
  Speaker 1: It, all right, all right, Dina.
• 36:47
  Speaker 2: I'm so excited that we were able to reconnect here
• 36:50
  Speaker 2: and so many good takeaways when it comes to mood
• 36:52
  Speaker 2: and the gut and microbone biome and all the biotics
• 36:56
  Speaker 2: for me. Yeah, so and post, how do the herd
• 37:00
  Speaker 2: follow along with you? How do they keep up with you?
• 37:03
  Speaker 2: Give us your details?
• 37:04
  Speaker 3: Yeah, well, you can always follow along with health Aid
• 37:08
  Speaker 3: and that's you know, at health Aid. But me personally,
• 37:10
  Speaker 3: I post a bunch about gut health every Monday. I'm
• 37:13
  Speaker 3: always doing like a you know, sort of gut health
• 37:15
  Speaker 3: flash post. So you can follow me on Instagram as well.
• 37:19
  Speaker 3: And that's just my name at Dinah Trout.
• 37:22
  Speaker 2: At Dinah Trout, I'm over at Emily a Body and
• 37:25
  Speaker 2: at Hurdle Podcast Another Hurdle Conquered.
• 37:28
  Speaker 1: Catch you guys next time