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We’re not sick by accident: The food industry exposed · Cultural Wars | America Out Loud News

• 0:06
  Welcome to the toad.
• 0:09
  Take a deep breath.
• 0:11
  Take the higher rolls.
• 0:13
  What they always say.
• 0:14
  Let's see if they know the way.
• 0:16
  They won't take it from me.
• 0:20
  Don't ever dump yourself with swiping juice to dream.
• 0:24
  You made your own so kid can scream.
• 0:28
  Overlap with a never ending force.
• 0:31
  You never have the chance.
• 0:33
  So watch with calm my friend, because this is what the Nurses Report.
• 0:56
  I'm your host, Ashley Caputo.
• 0:58
  And today we're diving into something that affects every single one of us, even our kids.
• 1:04
  And honestly, it's not being talked about the way that it should.
• 1:08
  We're talking about food or what we're calling food, because a lot of what we're sitting on the grocery store shelves right now, it's just not real food.
• 1:17
  It's manufactured, engineered, chemically altered substances designed to be addictive, shelf stable, and profitable, not nourishing.
• 1:28
  And here's the problem.
• 1:30
  We're watching chronic illness skyrocket, hormonal dysfunction, insulin resistance, gut disorders, anxiety, ADHD, behavioral issues in kids, autoimmune conditions, cancer.
• 1:45
  And instead of asking, what are we putting into our bodies every single day?
• 1:51
  We're just prescribing more medications.
• 1:54
  So today I've got Amy Whitlock joining me again.
• 1:58
  She's been on before, but today we're actually going to be focusing on nutrition, real food, and how we've gotten so far off track.
• 2:08
  She's trained through Trinity School.
• 2:10
  So we're also going to break down in a practical way what you should actually buy at the grocery store, what you should avoid, and how do you start making changes without feeling overwhelmed?
• 2:22
  Because this is not about perfection.
• 2:24
  It's about awareness and taking your power back.
• 2:28
  So Amy, welcome back to the nurses report.
• 2:32
  Thank you.
• 2:33
  I love the segue that you're mentioning automatically what is nutrition.
• 2:39
  And so that was like my first point.
• 2:41
  Like we I think we have forgotten the definition of nutrition.
• 2:47
  And so we're just going to read exactly what it says is defined as the act or process of nourishing or being nourished specifically.
• 3:04
  Foods that are necessary for human nutrition, human nutrition.
• 3:09
  And so I think that's why everything that we're seeing at the store these days, everything that's that's boxed, it's been stripped of that nourishment and it's full of preservatives because it has to sit there forever before someone goes and picks it off the shelf.
• 3:26
  Yeah, the shelf stay, I mean, because if you think about it, it's um manufacturers, the people making these foods are not looking at how can I make people healthy?
• 3:38
  They're looking at how can they make a profit and make enough food stay good long enough to be on the shelves and continue to be profitable.
• 3:49
  Because I mean, if you do look at food waste, how much stuff gets tossed because it gets expired or the sell by date.
• 3:56
  So they want to make that sell by date, that expiration as long as possible.
• 4:01
  And in order to do that, they're putting a bunch of junk in our food.
• 4:06
  Yeah.
• 4:14
  And then when we go to the grocery store, it's it's just like our brain pulls that memory reference, and then we see it on the shelf, and we're like, oh, well, let's get that product.
• 4:23
  And we we just we're so inundated that we don't take the time to review and to remember what really is nourishment.
• 4:32
  What are we doing within our bodies to really nurture it?
• 4:36
  And I think like the definition to nurture to rear to promote growth, and we have to get back to what is what really is going to do that.
• 4:47
  And um, it's our food, and it's that whole concept of food versus not food.
• 4:51
  What really is food?
• 4:53
  How do you define food?
• 4:54
  Because if you really look at the definition of nutrition, nourishment food, there's not much food in the grocery store.
• 5:02
  It's honestly classified, not food.
• 5:05
  And that is really alarming.
• 5:08
  Yeah.
• 5:09
  Yeah, it's it's really scary.
• 5:11
  Um, you know, I would love to tell everybody, hey, the best advice I have is you look at that ingredient list, and if it's not something that you keep in your kitchen, don't buy it.
• 5:24
  It's not something that you need to put in your body.
• 5:27
  But the reality is like what you said, we get taken in by this advertisement and by um what it says on the box or what it says on the bag.
• 5:40
  And I catch myself doing it, and it's almost like this unconscious thing.
• 5:45
  I, you know, maybe I saw a commercial or maybe I saw um some influencer have a certain brand.
• 5:51
  And when I'm at the store, I'm like, oh, that looks good and grab it.
• 5:55
  And then I've gotten home and looked at the back, and I'm like, why did I buy this?
• 6:00
  You know, because you start reading the ingredient list.
• 6:02
  So it's easy to get caught up in that.
• 6:04
  And one thing I get so mad is that a lot of it's marketed to our children.
• 6:11
  And as a mom, you know, being in the grocery store, when your child is begging for these things, it's really hard to put your foot down and say no, and they want all the things that are not food.
• 6:25
  Right.
• 6:25
  You know, right.
• 6:26
  I have found transitioning instead of going to the store using the app, doing a pickup or delivery, because you can look in the app under the product, and you can see what's in the product.
• 6:40
  Like you can read the nutrition label, you can read the ingredients, and so that kind of I guess, and it's exciting to have a delivery, like the kids are like, oh, when is it coming?
• 6:49
  And so like only seeing like what you're giving them opportunity to see.
• 6:54
  So that kind of helps.
• 6:55
  Um, and I know everybody's not in a location that has deliveries or pickups.
• 6:59
  Um, but that's that's something helpful that we've started doing recently.
• 7:03
  That's a good, that's a good tip because you do kind of impulse by when you're at the grocery store, and it's really hard to say no to the kids.
• 7:12
  I mean, I usually break down and they are at least getting a chocolate bar or something because otherwise it's a big fit, but they know that there's foods I don't let them have, and we can usually find a compromise.
• 7:26
  So I think that's important too for parents to be able to say, okay, these fruit snacks we're not gonna get, but how about this?
• 7:35
  And you know, finding um an alternative.
• 7:39
  Speaking of grocery stores, so I think grocery stores are hard because like you said, there's no, there's not a lot of food.
• 7:46
  So what would your tip be for going to the grocery store and finding um something that's actually food?
• 7:55
  I tell all of my clients to shop the perimeter.
• 7:58
  That's how you're gonna get your mates, your fresh fruits, and your vegetables.
• 8:02
  And because basically anything in the center aisle, it's it's boxed.
• 8:08
  It's got an expiration date for, you know, that's my goodness, probably year and a half from now.
• 8:14
  Um, so I tell everyone to shop the perimeter.
• 8:17
  And if there's something in the grocery store in that center aisle that you want, we can help you reinvent the wheel.
• 8:24
  There is a lot of clients that I've helped in the past, they want like a certain cookie.
• 8:29
  Well, we'll find a recipe, and lo and behold, you know what?
• 8:32
  They like it.
• 8:33
  It's better, it's healthier.
• 8:35
  And um, just you know, the fact that we can coach our clients to do this is amazing.
• 8:40
  But the fact that we have to, there's not a lot of people that understand that the good stuff's on the perimeter.
• 8:47
  And even a lot of grocery stores have that help food section.
• 8:51
  There's aisles there too.
• 8:52
  It's still packaged food, and a lot of times it's full of carbs, and it's you know, and and I all preservatives are not bad.
• 9:00
  I mean, honey is a natural preservative preservative.
• 9:03
  Um, you know, uh, Himalayan salt is a natural preservative.
• 9:06
  I'm not saying all preservatives are bad, but what's in that center aisle, it's not good for you.
• 9:13
  And it's been linked to ADHD, and um, you know, that's why our kids are spaced out in school, and you know, what's the worst time and during school, the slump hour, the hour after lunch, because like they're not getting real food, they're getting not food.
• 9:30
  Yeah.
• 9:31
  Yeah, and I think that's an important point too, because um what we put in our bodies is going to dictate how you feel throughout the day, too.
• 9:41
  So, you know, I and I feel for these kids, and I I don't think it's um the fault of anyone, like we're not here to mom shame or anything like that, because trust me, I am far from perfect, especially when it comes to food for my kids.
• 9:55
  Um, you know, but some of the kids, so they, you know.
• 10:00
  Parents work.
• 10:00
  So they get dropped off at school in the morning and they have breakfast.
• 10:05
  Well, what do they have for breakfast?
• 10:06
  It's like French toast sticks, it's cereal, um, skim milk, you know, juice.
• 10:13
  These are the options that they have.
• 10:15
  And then if they eat the school lunch, you know, there's um, I always remember in school, like on Fridays, we had pizza and French fries.
• 10:23
  Like, who does that?
• 10:24
  But that was one of the options.
• 10:26
  And sometimes there's healthier options, but if there's unhealthy options available, a lot of the times the kids aren't gonna choose the healthy.
• 10:35
  And then um, you know, and then they come home, they're starved, and so then they have snacks there, and then all of this dictates their behavior, how they feel.
• 10:47
  And we're just really setting them up for failure because if you look at the rate of how many kids are on ADHD medications, it's insane.
• 10:59
  I mean, it it's mind-blowing.
• 11:01
  Mother's are realizing it.
• 11:03
  I know multiple matters that they're seeing a link between those dyes and the child's behavior, and kudos to them.
• 11:10
  I mean, they're really trying.
• 11:12
  And you know, you can't reinvent the wheel overnight, but it starts with one little change.
• 11:17
  You know, maybe it's changing, you know, a from a boxed cookie to a homemade cookie or a boxed muffin to a high fiber homemade muffin.
• 11:28
  Um, but yeah, it's it's daunting to me that we have so much not food versus real food.
• 11:35
  Anything that's processed that can sit on the grocery store shelf, it's been stripped of its nutrients.
• 11:41
  Yeah.
• 11:42
  And you know, we've even medical professions aren't taught that.
• 11:46
  I mean, there's a very small percentage of MDs that even have any type of nutritional training.
• 11:54
  Um, and I'm hoping with RFK coming on the scene.
• 11:56
  I'm hoping a lot of this is going to change so that parents can have the opportunity to to not feel guilty, you know, about having to turn to this this boxed substance because I mean a lot of people, a lot of parents both are working.
• 12:11
  And they don't have a choice.
• 12:13
  Yeah, we got to get something in your kids.
• 12:16
  Um, but maybe it's just the little changes, adding more fiber, you know, um, to help balance the carb intake.
• 12:23
  There's so many things that we can do before we completely revolutionize the whole entire pantry.
• 12:30
  Yeah, yeah, because that's overwhelming to people too.
• 12:33
  If you if I were to go into somebody's house and say, I need you to throw everything away and re first of all, that's expensive.
• 12:40
  And then it's overwhelming.
• 12:42
  So I think, you know, making the small changes, and the more you know, the better you do, right?
• 12:47
  So that next time you go to the grocery store, you might make some different choices that you didn't make before, you know.
• 12:54
  So um, yeah, I think it just starts with, like you said, just one small change, some education.
• 13:00
  But I think we have to do better as a society because when that stuff is there, people are gonna buy it.
• 13:07
  So I'm all for, I remember, you know, when this whole maha movement started and people were pushing um, like you have the food babe.
• 13:16
  I love her, and she's out there protesting like Kellogg's and you know, wanting them to have better ingredients.
• 13:23
  And I remember one of the arguments being, well, they shouldn't be eating cereal anyway.
• 13:29
  So who cares?
• 13:30
  You know, why are you fighting so hard to get better ingredients in a food that's just not good for you anyway?
• 13:36
  And I get that grow up on it, yeah.
• 13:39
  And people are not gonna stop eating it.
• 13:42
  So if people are gonna eat it, let's at least have safe ingredients, right?
• 13:47
  But then also we can't market it as a health food.
• 13:51
  You can't market it as a well-rounded breakfast.
• 13:54
  Have you noticed cereal is kind of being marketed as a snack now and not a breakfast?
• 14:00
  We've seen some marketing, so it's it is shifting, it's just a slow process.
• 14:05
  But you know, that was my thing is like people are gonna make the people have the freedom to choose what they want, and not everybody is gonna hop on board and eat uh a full healthy real food diet, but the choices of of these ultra-processed foods that they are eating, like let's not give them cancer while they're doing it.
• 14:26
  At least have be transparent and have the have safe ingredients.
• 14:31
  Um that maybe you're not getting a lot of nutrition, but at least it's not completely detrimental to your health.
• 14:40
  And I think it's important when we have our clients to coach them because this was like this happened to me last year.
• 14:46
  I I had a new client and she was like, I can't do what you're asking me to do.
• 14:49
  I can't afford it.
• 14:51
  And I was like, give me your list that you're gonna buy at the grocery store.
• 14:56
  And so I went into my app and you know, basically did the healthy swap, and her total was relatively lower.
• 15:03
  Yeah, how'd you do that?
• 15:05
  Like I I don't think people realize it's really not, it does not have to be expensive.
• 15:11
  It can't be.
• 15:13
  It can be.
• 15:14
  Yeah.
• 15:14
  Um many years ago, like 18 years ago, I took a course uh at Naturally Healthy.
• 15:20
  Um, unfortunately, the school has closed down because um Shonda Parker, Shonda Parker, their amazing teacher.
• 15:28
  She she passed away, but um, I loved her philosophy.
• 15:32
  Um, she was just like, okay, you have to start small, you know, get a healthy flour.
• 15:37
  She was all about grinding wheat.
• 15:39
  And I know you've had a show about that recently.
• 15:42
  Um, and she was like, if you're gluten-free, you get your gluten-free flour, just get the bare ingredients and you would be surprised how far it will go.
• 15:52
  People are spending three and four hundred dollars a week at the grocery store, but are they really buying food?
• 15:58
  What are they really buying?
• 16:00
  So I like to do that for my clients.
• 16:02
  Like, I'm like, send me your grocery list, send me your recipes.
• 16:05
  We can change this into because if they're already gonna cook, I'm not asking them to cook, they're already cooking.
• 16:11
  So we just we just reinvent the wheel a little bit and do things a little differently.
• 16:16
  And she was shocked, she was shocked that her grocery bill went down.
• 16:20
  Yeah, and it was because she wasn't buying cookies every week, she wasn't, you know, buying the boxed cereal.
• 16:26
  She learned to buy healthy things in quantity so that it's lasting two weeks.
• 16:32
  And you know, even for the busy parents that are having to get up at five o'clock and you know, get out the door.
• 16:39
  There's simple things that we can do instead of cereal.
• 16:41
  We can do overnight oats.
• 16:43
  We can do, you know, homemade granola.
• 16:45
  There's and it doesn't take long to do these things.
• 16:47
  And I think it's just a like people need to be coached into like pivoting their thinking because we've been so coached in the other direction.
• 16:57
  Yeah.
• 16:57
  You have, I mean, because I grew up like in the 80s and the 90s, and if you remember then there was this huge push for um low fat foods, and it was so bad.
• 17:09
  But started on it.
• 17:10
  I know it was so bad.
• 17:12
  I remember like I used to drink Slim Fast every single day.
• 17:16
  My grandmother gave it to me.
• 17:17
  She was like, here's some vitamins and nutrients, you know, drink this.
• 17:22
  But then also we had a pantry full of cereal.
• 17:25
  Well, it was all fat-free.
• 17:28
  Cereal doesn't have a lot of fat in it.
• 17:30
  So it was like free range.
• 17:32
  We had low fat pop tarts.
• 17:34
  We had cereal, we had all these things.
• 17:36
  We sweetened our teed with sweet and low.
• 17:40
  And you know, I look back and I'm like, what do what were we doing?
• 17:44
  You know, our grandparents and parents didn't know any better.
• 17:48
  That's what they were taught because at that time that's what was being pushed.
• 17:51
  That's what was being marketed.
• 17:53
  And um, I think it's so important that that we advocate for our families and we we study these things out.
• 18:00
  And you know, and I know everybody can't afford organic.
• 18:03
  I'm not saying, you know, you better buy organic or it's doomsday.
• 18:07
  You know, there's things that we can do.
• 18:08
  There is that dirty dozen list.
• 18:10
  I think you're familiar with that.
• 18:12
  Like, yeah, I can put that link to for the EWG um dirty doesn't they just came out with a new list recently.
• 18:18
  Yeah.
• 18:19
  Well, the one I have is spinach, strawberries, kale, and collards.
• 18:23
  Speaking of collards, I mean, those boogers are the easiest to grow.
• 18:27
  I am a master collared growers because they're so easy.
• 18:33
  Yes.
• 18:33
  But um, grapes.
• 18:35
  I I recently purchased just regular grapes.
• 18:38
  It was just like one of those weeks that, you know, I'm just gonna have to grab it and not get the organic.
• 18:43
  And when I got them home, they was a film.
• 18:45
  A film, you can't get it off either.
• 18:47
  I I threw them away.
• 18:48
  I wouldn't even give them to my chickens.
• 18:50
  I was like, what is that?
• 18:51
  So, you know, we we are just very careful with our organics, like we we have to store them properly so that they do last.
• 18:58
  Um, more things on the dirty dozen is peaches, cherries, and nectarines.
• 19:03
  I didn't know until this morning that nectarines was on the list.
• 19:06
  Yeah, I didn't know that.
• 19:08
  Um, pears, apples, blackberries, and blueberries.
• 19:13
  So those are the dirty dozen.
• 19:14
  And now, if I have to buy something like that, I will do like a wash, I'll do a baking soda wash, or sometimes I'll do half vinegar, half water, and just let them soak, you'd be surprised how much stuff is coming off of your butt you know, honestly, anything with a peeling that you can peel, if you can get that peeling off, it's safer.
• 19:36
  So if you can't go organic, go with something with a peeling, but like bananas, yeah, you don't have to know, even though bananas are pretty cheap, organic bananas are pretty cheap, but but something like that that you're you're not eating that peel.
• 19:49
  Um, yeah, it's safer.
• 19:51
  And I noticed I think some of the uh the root vegetables seem to be I I think because you don't have to use as much pesticide.
• 20:00
  Um maybe with those.
• 20:02
  I mean, it's it's still important because you have to consider where it's sourced because the soils have been so stripped of nutrition.
• 20:12
  Um, so you know, and and I know there was this big debate, GMO, non-GMO, you know, once I say GMO, all this.
• 20:20
  But um, in my studies, one thing that I found very interesting, and I don't know if you've seen this study or not, but um, if something doesn't have a seed, it is closer.
• 20:30
  I mean, it's still food because you got like seedless watermelon, it's still a watermelon, but the seeded watermelon has more life, has more nourishment because it has the life source, the seed.
• 20:42
  I don't know if you've seen that study, but I've got that.
• 20:44
  Don't tell my kids that they think I have lost my mind if I buy a watermelon with seeds in it.
• 20:52
  And I was like, y'all, this is this is childhood because I remember um being a kid, and you you go eat your watermelon outside and you you get to spit the watermelon seeds, you know, as you eat it.
• 21:03
  So that's just something I did growing up.
• 21:05
  But my kids are so spoiled because I've bought watermelons just not even paying attention.
• 21:10
  And most of them that you find in the grocery store are the are the seedless ones.
• 21:14
  And so when I came home with a watermelon with seeds in it, they thought that I had definitely bought the wrong thing.
• 21:21
  But you know, that's that's the they're playing with our food, you know.
• 21:24
  They are um they are.
• 21:26
  Well, you want to stay as close to if I can say this, you want to say as close to God's creation as possible.
• 21:31
  Oh, yeah.
• 21:32
  Yeah.
• 21:32
  Um, a it's a very biblical way to eat because like life is in that seed, and it's meant to, you know, it's meant to go through this germination process.
• 21:43
  And then you you plant one or two seeds and you get this bumper crop.
• 21:47
  Like the seeds are meant to be there.
• 21:49
  And so, like it when I read that study, I thought, oh, that is so interesting.
• 21:54
  Because when I was growing up, like that's when seedless watermelons appeared.
• 21:58
  I was like, how cool is that?
• 21:59
  We don't want to just water.
• 22:01
  But now I'm trying to buy more seeded.
• 22:03
  Yeah.
• 22:03
  And if you think about it, like I didn't, it didn't, it never crossed my mind until I read the study.
• 22:09
  But if you think about it, the seed having that life-bearing, you know, fruit about it.
• 22:16
  It does make sense.
• 22:17
  Yeah.
• 22:18
  And how crazy is it to think um that you can't replant?
• 22:24
  Because if you garden at all.
• 22:25
  So for all the gardeners out there, one of the bonuses is you know, you plant your food, and when you're starting from scratch, you're you're buying seeds or or sourcing seeds from somewhere, and then you plant, and then when you harvest, you're also saving these seeds so you can replant next year, you know.
• 22:44
  And so it's crazy to me to think that you can grow a watermelon, but you can't continue growing the watermelon.
• 22:53
  There's no way to replant it, you know.
• 22:56
  Um, and so I think that's kind of a big red flag where where we're interfering with how our foods produced.
• 23:05
  And you're probably, I'm, I mean, I don't know this for sure.
• 23:08
  You probably know better than I do with the study, but it's probably less nutrient dense, is kind of what we see across the board when we talk about altering, you know, these foods, you're just not getting, they're not necessarily bad for you, but you're not getting the nutrients that you need from these foods.
• 23:26
  Um, and then to go back to what you said too about the soil.
• 23:30
  That's been a huge problem because it's um when you don't have the nutrients that you need in the soil, then the produce that you're growing doesn't have the nutrient content either.
• 23:42
  And that's where supplementation kind of comes in because we're not getting what we need.
• 23:48
  Um, and I love the argument of you should be able to get all your vitamins and minerals and nutrients from a well-balanced diet.
• 23:55
  I love that.
• 23:56
  It's like I tell you, it's just really hard.
• 23:59
  Some of my clients aren't even able.
• 24:01
  Like, you know, some of them may have like palate issues, and and they literally like there's some of the kids um on the spectrum, they they can't swallow some of this food.
• 24:11
  And you have to supplement.
• 24:13
  Like I am all about whole foods.
• 24:14
  Like, give me all the flu foods.
• 24:16
  I want everything green on my plates.
• 24:19
  Um, but there again, if the supplements aren't a good quality and they're not bioavailable, meaning like your body's going to have the ability to take in the supplements nourishment.
• 24:31
  You know, I personally I don't have a lot of confidence in the vitamin sitting on the shelf at Walmart or can I say that?
• 24:40
  Um because they have it's just like it's just like the food if it's sitting on that shelf for any amount of time.
• 24:49
  And if you look at those vitamins, they have they have a really lengthy expiration date.
• 24:54
  Um, so it's so important that the the synthetic nutrients aren't created in a laboratory and turned into a vitamin, marketed to you as safe and wholesome because that really happens.
• 25:08
  Yeah, and I think um, you know, with the supplement too, like you could eat a perfect diet and probably still be lacking in a lot of nutrients.
• 25:19
  It's really hard to get all of it, you know.
• 25:21
  And so unfortunately, uh I don't think someone should have like shelves of supplements and take 50 pills a day.
• 25:30
  And you know, it doesn't have to be crazy, but you do have to think about like where you might be lacking and where you might need to supplement and finding that good quality supplement makes a world of difference.
• 25:42
  And um from herbs and from food, like wherever the supplements source, it should come from herbs and foods, like whole foods, because when you you can buy things that do come from these sources.
• 25:56
  Um again, sourcing, check the company out.
• 26:00
  If if they're not very new and you have no idea where they're sourced, I wouldn't trust it.
• 26:05
  Yeah.
• 26:06
  Um, if they have a history and they're third-party tested, and you know, I mean, I love anything that's EWG verified.
• 26:13
  Like, I mean, yeah, get the app, you know, scan.
• 26:16
  Yeah, super helpful.
• 26:18
  Scan it.
• 26:18
  Um, you know, scan the barcode.
• 26:21
  Um, but yeah, it's it's so important.
• 26:23
  And, you know, something else parents can do if they're worried about their own soil.
• 26:27
  Like maybe they want to grow a garden, but maybe they're, you know, living in an area that's flagged for bad soil.
• 26:35
  Go to an organic farmers market.
• 26:37
  I mean, that that's so helpful.
• 26:39
  We had a season that we could not garden, and I love the farmer's market.
• 26:43
  So that's an option too.
• 26:45
  Um, you know, and plus just out and getting the sun and the vitamin D.
• 26:50
  Yeah, go ahead.
• 26:51
  Oh, no, well, I was gonna say, because we have so much more to talk about.
• 26:54
  We do have to take um a quick break, but then, but I want to pick up this conversation when we get back.
• 27:00
  And I also want to talk about what these ultra-processed foods, which what these non-foods are doing inside of our body and why it's leading to disease and so much like just metabolic chaos.
• 27:14
  Um, so I want to dive into that when we get back.
• 27:16
  So you guys stick with us.
• 27:18
  Thank you for listening to the nurses report.
• 27:20
  We'll be right back.
• 27:22
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• 30:40
  Welcome back to the nurses report.
• 30:42
  Um, I'm Ashley, your host today.
• 30:45
  And with me, I have Amy Whitlock, and we are talking all things nutrition, grocery store, food, supplements, all the things that seems to be making the headlines.
• 30:56
  I think lately, um, ever since RFK Junior got into office, um, it's just being talked about more, which I think is really exciting, whether you agree with their take or not.
• 31:06
  I think that it's great that it's being put out there and that we are talking about it more.
• 31:12
  So before the break, you know, we were talking about just kind of the lack of nutrients in our food.
• 31:18
  And that's there's a couple reasons for that, right?
• 31:22
  Like we talked about the soil, just not having um being depleted, over over farmed, oversourced.
• 31:29
  And then you also have these ultra-processed foods that can't really even be classified as food that are completely lacking in nutrients and whatever nutrients they have in them.
• 31:41
  It's usually um the fancy way that they like to put it is that it's fortified, which makes it sounds good.
• 31:48
  You know, it makes it sound good, but it's synthetic.
• 31:51
  And so your body's probably not even absorbing and utilizing it because it's synthetic.
• 31:57
  So, you know, we're just kind of lacking in a lot of different areas.
• 32:01
  So let's talk about um kind of the downfall of what all this is causing.
• 32:08
  So we have all these ultra-processed foods, we have these um foods lacking in nutrients.
• 32:14
  We have fast food, we have all this stuff.
• 32:17
  What is it doing to the inside of our body?
• 32:20
  Like, why is this even a big deal?
• 32:22
  And fortified literally means it was previously stripped from its own nourishment to create a shelf life.
• 32:30
  Yeah.
• 32:31
  Um, and like, you know, they they had years ago, they had to fortify things because when they originally started stripping the wheat, you know, the whole wheat berry story, when they started stripping those things from the wheat berry, people were getting sick.
• 32:43
  So the government had to go in and fortify you know, the flower.
• 32:48
  So yeah, it's doing crazy things to our bodies and our kids' mental state, and you know, uh getting back to the study of, you know, back in the 80s and 90s, the whole low fat craze.
• 33:00
  Personally, I believe that is why we see so much dementia, because like yeah, yeah, taking away our fats.
• 33:09
  We were we're starving our brains, like our brains need fat.
• 33:13
  Um, so yeah, it's doing a lot of unnecessary things.
• 33:16
  And I think there are some things that we can do proactively as parents, caregivers, nurses, health coaches, health practitioners.
• 33:27
  Uh, there's so many things that we can advocate for our clients and help them learn a better way.
• 33:32
  Yeah.
• 33:33
  Yeah, because it's it's seriously the root of a lot of problems.
• 33:38
  So I work with a lot of people that have um cardiovascular disease, diabetes, they have leaky gut, they have um all sorts of like IBS um and sensitivities and things like that.
• 33:53
  And when you look at it, it it kind of all goes back to food.
• 33:57
  There's so many hormones and so many things regulated in your gut, right?
• 34:02
  And all these ultra-processed foods are disrupting our gut.
• 34:06
  And if you have food lacking in nutrients, you're not feeding that good bacteria that lives in your gut.
• 34:16
  And so it gives the opportunity for this bad bacteria to kind of take over.
• 34:20
  And then we start to see inflammation and then inflammation leads to leaky gut, and then that leads to a whole slew of of problems.
• 34:30
  So when we talk about the gut, because you you hear that a lot, you know, gut microbiome and probiotics and stuff.
• 34:37
  Where how does somebody get their gut kind of back on track, even when you're switching up your diet, like maybe you're focusing on whole foods, but what do we need to do to get our gut healthy again?
• 34:51
  I mean, I think that the the your pantry, your refrigerator, your cabinets, there's one of two things in there.
• 34:58
  There's either illness or there's wellness.
• 35:01
  And there needs to be things available, things like sauerkraut.
• 35:07
  I know that sounds old fashioned in grandma, but um sauerkraut, kombucha, things that that have those good live probiotics.
• 35:16
  And I know a lot of people are like, ooh, I can't do that.
• 35:18
  Well, if you can't do that, you better have a good live multi-strand probiotic, prebiotic, and probiotic.
• 35:24
  I don't ever recommend just solo pro.
• 35:27
  I like the prebiotic fiber as well.
• 35:30
  Um, and then just focus on an anti-inflammatory diet, because if you if you've already gotten to the point that you're experiencing leaky gut, you've probably are already experiencing like neuroinflammatory process.
• 35:47
  I have in the past worked with a lot of spectrum children, and most of them have like this inflammatory process going on neurologically, and they all have leaky gut, and they all generally all of them had a yeast overgrowth.
• 36:02
  And it's because they're their their gut was so weak from lack of nourishment from the lack of pre and pro.
• 36:11
  And it's honestly like it's not their fault.
• 36:15
  It's not the parents' fault.
• 36:16
  It's I mean, I I I hate to say that we grew up in a society that created this, but um, here we are.
• 36:24
  Um, but I would honestly, you know, focus on the gut because over 80% of your immune system is in your gut.
• 36:30
  Yes.
• 36:31
  Yeah.
• 36:32
  How crazy is that?
• 36:34
  And yeah, it's so important.
• 36:36
  Um, you know, because hormones are regulated as well in the gut.
• 36:41
  And when we talk about serotonin, that's something that's really being pushed now is linking depression um to diet.
• 36:49
  And I think it's so bizarre that there's such pushback on this because there's scientific evidence.
• 36:56
  Like I I could link a bunch of studies, you know, in our show notes, but it it's crazy because the the information's right there at your fingertips, but people don't want to believe that.
• 37:06
  I don't think.
• 37:08
  And um one thing I noticed, I was uh uh director of nursing for a while for this company.
• 37:18
  We provided in-home services for people on Medicaid waivers.
• 37:22
  So a lot of them were children on the spectrum, right?
• 37:26
  Because they they get all the therapies and and they get assistance in the home and things like that.
• 37:30
  Well, one thing I noticed, because I got all the doctor's orders, they all recommended a keto diet.
• 37:40
  And well, I shouldn't say all, most of them recommend it.
• 37:44
  Now, the parents struggled with this, right?
• 37:45
  Because there's texture issues and things like that.
• 37:48
  But a lot of it was keto diet or gluten-free diet.
• 37:52
  And it was just kind of like, okay, if we know this, if we know that this can help, if you are autistic, why are we not pushing this to prevent illness and prevent disease and to treat other behavioral disorders like ADHD and things like that?
• 38:10
  You know, we know removing sugar and food dye helps with children's behavior, yet there's still this push that that's not at the root cause of any of this.
• 38:21
  And all the removal, there needs to be a replacement.
• 38:24
  We have to replace, and I know it's not like a broken record, but we have to replace things with real food.
• 38:29
  And the reason is is because I mean, you plants are alive, they're breathing, they're growing in the soil, they're pulling in nourishment, vitamins, minerals from the soil.
• 38:40
  Again, soil has to be, you know, good.
• 38:44
  Right.
• 38:44
  Um, and so what happens during this growth process?
• 38:48
  I mean, plants have a DNA, they they have an immune system.
• 38:52
  That's how they stay alive.
• 38:53
  So I love to add, like when we're taking out things, we've got to replace it with some good things.
• 39:00
  And I'll tell you in a second personally what I did because we we had two on the spectrum, and I say had.
• 39:06
  I know people say you can't recover from autism, but our boys have.
• 39:10
  Um, but here's the gist of it.
• 39:13
  So when you're taking removing, you've got to have this replacement, and you've got to get these plants, if you will, these herbs, if you will, into them, because that in return supports the immune system.
• 39:26
  So you hear this craze about phytonutrients, phytochemistry.
• 39:30
  Well, your body can break those plants down, and it is gleaning from that plant's immune effect.
• 39:39
  Does that make sense?
• 39:40
  And that's why and doctors don't teach you that.
• 39:44
  They don't tell you that.
• 39:45
  Um, but it's a fascinating study.
• 39:48
  It really is.
• 39:48
  Just about the the plants, DNA itself and the plants' ability to modulate your own immune system.
• 39:55
  We're not talking boosting, we're talking modulation because of that phytochemistry and.
• 40:00
  And it's amazing.
• 40:01
  But getting back to like how do we get these things into our kids?
• 40:07
  I called it a pot liquor.
• 40:10
  And let me let me explain myself.
• 40:11
  So when you're cooking vegetables, let's say you're steaming it or you're cooking them.
• 40:17
  Where's the nourishment?
• 40:19
  It's in the pot.
• 40:21
  Like it's in the water.
• 40:22
  That broth.
• 40:23
  The cooking process, you know, that in itself can strip some of the nutrients and then the nourishment.
• 40:29
  So I would take the broth and I would save it and I would make my kids gluten-free pancakes and I would put some of the broth in the pancakes, and they love that sweet, salty taste.
• 40:41
  They were inadvertently getting their greens that way.
• 40:44
  So there's just things that we can do, like to really think out of the box.
• 40:48
  And so that was just I know that was on a whim, but I had to share it.
• 40:51
  No, there's there's ways to be tricky to kind of sneak it in because I I think this idea that it is impossible to get your kids to eat healthy, that just has to be put away because for instance, my two children with my first kid, I did baby lead weaning.
• 41:09
  He ate all whole foods.
• 41:11
  There was no sugar.
• 41:12
  Like I think for his first birthday, I did strawberries and homemade whipped cream, you know, like I was just on it.
• 41:20
  And he was fine.
• 41:22
  And he would eat anything that you put in front of him.
• 41:25
  He had that taste.
• 41:26
  And still to this day, he's seven years old.
• 41:28
  Um, last night we had salmon, quinoa, and Brussels sprouts, and he ate all three with no complaints.
• 41:37
  Now, fast forward, I had my second child, and at this point, it was just uh like chaos, right?
• 41:45
  Life was chaos.
• 41:46
  I was figuring out how to balance two children.
• 41:49
  So I was a lot quicker to give um give him like the pre-made cookies that you buy in the store and like pre-made this and pre-made that just because it was quick, it was easy, and and that's I thought I was still being healthy, but I was exposing him to taste in his mouth too early, right?
• 42:09
  Like he got the taste for sweet stuff too early.
• 42:12
  With my first child, I did savory for most of the first like four years of his life before he really the only sweet he had was like fruit.
• 42:22
  Um, and so with my second child, that was different.
• 42:25
  So if you look at them today, I can get my older child to try anything, a savory with my younger child, he wants to know what the sugar content is.
• 42:36
  And if it's not high enough, he doesn't want to eat it.
• 42:38
  You know, it's just it's night and day, and I know all kids are different, but it really is a lot about exposure.
• 42:45
  So it's definitely easier, I think, to start early on, but you can't give up if you're starting later, right?
• 42:52
  Because when you know better, you do better.
• 42:56
  So it's just a little more challenging, I guess.
• 42:59
  With and I was sort of the opposite with our firstborn.
• 43:02
  I wasn't quite as careful and with our secondborn when he got his autism diagnosis.
• 43:08
  I mean, I was like a dog with a bone, like this was happening.
• 43:12
  We were doing the detox, we changed everything in the house, you know, we got the toxins out of the fridge, like we it was like do or die.
• 43:20
  And you know, getting back to the way that you and I grew up, you know, the fat-free this and the sugar-free that, and like all artificial and diet coke.
• 43:28
  I mean, like, I was the dog queen in high school, like it had to be diet.
• 43:33
  And I literally had to break that generational impression.
• 43:39
  And and I say that now, and I can say that now because now my oldest, he has children, and he caught on to it as we changed things in our home.
• 43:52
  And at this point, I mean, he was already like five or six, and so he was, you know, kind of older.
• 43:57
  He had already had the Pop Tarts and he'd already already had, you know, all the and so, but he he was willing to do it for brother, God love him.
• 44:05
  But now his children, when they come over, if I'm eating a salad, they want the salad.
• 44:10
  Like I'm talking two years old and five years old.
• 44:12
  Like they want the good stuff, but I'm so proud of him because they like they I feel like they they broke that generational curse, if you will, of oh, we've got to have off the box food, but like and his wife is so precious, like she's so diligent to make sure the kids have the good things.
• 44:30
  And nine times out of ten, their kids will turn down the bad things, and it's not because they've made them, it's just like it's just clicked.
• 44:37
  More has been caught than taught.
• 44:39
  Yeah.
• 44:40
  Yeah.
• 44:41
  And I I think as you switch over, because I that's the overwhelming part, I think for people is like I'm gonna have to completely change the way that I eat.
• 44:50
  And I don't think it has to be so dramatic, right?
• 44:53
  Like we can find, and if you just you have to have potato chips, right?
• 44:57
  Like you just love potato chips, yeah.
• 45:00
  And you you're gonna have them look at the ingredient list, right?
• 45:03
  Like I find yeah, like what is that brand at Costco?
• 45:06
  Boulder.
• 45:08
  Yes, yeah, yeah.
• 45:09
  I have about avocado oil, salt, and potatoes, it's got three ingredients, and they actually have another one now that's made with um beef tallow instead of the avocado oil.
• 45:20
  So you get kind of a different flavor.
• 45:23
  But like if you're gonna when we go on vacation, we always have chips, like that's just an easy snack to take to the pool or whatever.
• 45:29
  So I pick that over lays.
• 45:32
  And if you look at the back and you look, reading that ingredient list is so important.
• 45:38
  And if you don't recognize the food or the items listed on the ingredient list, it's probably not something that you should be putting in your body.
• 45:47
  And feel free to put my Instagram link here in the notes.
• 45:51
  And then, you know, and you know, getting back to our our situation about our kids, like like we like we were all in, like we felt like we had to be all in and we changed a lot.
• 46:02
  Um because there is like the spectrum timeline that's very important, but just in general, I don't want people to panic and be like, oh, we've got to go spend a thousand dollars at the store and you know, burn all of our food that's in our pantry.
• 46:14
  That's not what we're saying, but there's some healthy swaps that we can introduce you to.
• 46:20
  Um and really honestly, let's talk about reading the ingredient label because we discussed that before the show.
• 46:28
  People don't really know how to read the ingredient and why they are in the order they are in.
• 46:34
  Yeah, yeah.
• 46:36
  I think um uh like I had told you when we were chatting before the show, I think we went from uh being intrigued by marketing, you know, you bought things based on what the box looked like or the bag.
• 46:48
  I mean, I was guilty of it myself, and they do cater to that.
• 46:52
  So just to kind of make people aware, you know, when you look for health foods, there's a different kind of look to their packaging to the wording and and that kind of thing.
• 47:01
  Marketing has caught on to that.
• 47:03
  So they will take um, I just saw Doritos the other day, the whole bag looks different, and it caught my eye.
• 47:10
  I looked at it and I'm like, oh, what's this?
• 47:12
  And it's like free of artificial dyes and all this stuff, which is a great great step.
• 47:17
  Like I applaud that, but if you look at the ingredient list, it is still not great.
• 47:24
  It's not good at all.
• 47:25
  You know, it's still not something that I would purchase.
• 47:27
  It's a step in the right direction.
• 47:29
  Regular Doritos, like the MSG, the monosodium gluten.
• 47:32
  I mean, that is a neurotoxin.
• 47:34
  It is literally classified a neurotoxin.
• 47:38
  Like why it causes inflammation bad too.
• 47:41
  Yeah.
• 47:42
  Yes.
• 47:42
  A lot of people have sensitivity to that that they don't know, but um, but you will find sensitivity to MSG.
• 47:49
  And you know, a lot of these things, they're causing inflammation in the body.
• 47:53
  So when you look um at the back of the box, now I think during the 80s, 90s, probably we were conditioned to look at the calories and the fat content.
• 48:03
  And I always tell my clients, I'm like, I don't want you to look at any of that.
• 48:07
  Don't look at any of it.
• 48:09
  Um, if we're gonna look at something, maybe look at the total carbs or the added sugar, you know, and um, but most importantly, I want you to look at the ingredient list because minimal is best.
• 48:22
  If if you have this long list, you have no idea what the words are, it's not something that you need to put in your body.
• 48:30
  And the healthier foods don't have an ingredient list, right?
• 48:34
  Like you buy a bell pepper, there's no ingredient list, it's just a bell pepper, and we know that.
• 48:39
  So um, those are obviously the foods, but I like to to live in reality, and I know people are gonna buy prepackaged foods, you know, like it's gonna happen.
• 48:49
  So I'd rather you make better choices.
• 48:51
  I mean too.
• 48:52
  I mean, we have to, it's just the it's just the day and the time we live in, like it's not a perfect setting.
• 48:58
  Like we are busy.
• 49:00
  I'm a medical mom, I'm a homeschool mom.
• 49:02
  I'm you know, I'm a we do advocacy, we work for rednet, we have clients, and so sometimes we we do grab packaged food, but I try to get the one that has the least ingredients, and you know, if you've got a bad ingredient in the first five ingredients, that's the majority of what you're in taking.
• 49:23
  So pay attention to the first, you know, three to five ingredients.
• 49:27
  I mean, if if sugar is the first ingredient, the majority of that package is sugar.
• 49:33
  Yeah.
• 49:33
  And I think, you know, it's it's not just about, oh, it's not healthy for you.
• 49:39
  These things are leading to disease.
• 49:41
  And I I think we've um been gentle about this a lot.
• 49:46
  Uh I I know as a nurse, like we're always encouraging and gentle, but we want to provide education.
• 49:52
  But I've kind of gotten to the point where I'm like, we have to to really be up front, and these foods are causing disease.
• 49:59
  You can't have them.
• 50:00
  Like some of this stuff you just really have to cut out of your diet.
• 50:03
  And you know, we're talking about the gut.
• 50:06
  So you get gut disruption, um, which can lead to a whole whole slew of problems, leaky gut and everything.
• 50:12
  But then you have um insulin resistance, and this is just so detrimental to people's health.
• 50:21
  We're getting pre-diabetes.
• 50:23
  More children today have diabetes than we've ever seen.
• 50:27
  Most a lot of children are obese and pre-diabetic before age 13, which is just mind blowing.
• 50:33
  Um, and then, you know, the insulin resistance leads to diabetes.
• 50:38
  It can also lead to cardiovascular disease.
• 50:41
  You know, if someone is struggling with high blood pressure and um, you know, plaque buildup in the arteries.
• 50:49
  They I focus on insulin resistance and cleaning up the diet.
• 50:54
  I don't focus on if you're eating eggs because eggs have cholesterol.
• 50:59
  We're talking about like this sugar is wrecking havoc on your body.
• 51:05
  And and then you have women in perimenopause, you know, where you're even more at risk for insulin sensitive or insulin resistance and all these problems.
• 51:15
  So it's it's so important, the least ingredients possible.
• 51:19
  Sugar alters the immune system for what is the sliding scale for three to six hours.
• 51:25
  Is that correct?
• 51:25
  I think yeah.
• 51:26
  Um, so like it's literally altering your immune system.
• 51:30
  And so no wonder people are constantly sick.
• 51:33
  And well, that's why you think um we think flu season, a lot of us say it's like junk food season, right?
• 51:40
  Or sugar season because you're you're eating all that, and we have Easter coming up.
• 51:44
  Yep.
• 51:45
  And I guarantee you there'll be a spike in flu and summer colds because everyone's gonna be eating their Easter eggs and it, you know, and all of that is it's all things of moderation, but it has to be in moderation.
• 51:56
  And if you're gonna have some sugar, okay, but make sure that you're having fiber somewhere along the day too.
• 52:04
  We as Americans do not get enough fiber.
• 52:07
  Like I to my clients, I recommend at least 30 grams a day.
• 52:10
  And I know that sounds insane, but we we just aren't getting enough fiber.
• 52:16
  Um, and then that gets us back to the gut, you know.
• 52:19
  People, this is this is like terrible to discuss on air, but I mean, you've got people going to the hospital because they're impacted.
• 52:26
  Like they they have no microbiome left, like they and where is it going?
• 52:33
  If they have leaky gut, I hate to be so blunt, but it's going back in their bloodstream.
• 52:38
  Yeah, I had the privilege um about 15 years ago to read a study that was published by Great Plains Laboratory, and they were like the first, they pioneered like the first quote unquote autism panel, like the autism labs.
• 52:53
  I read one of their studies, and they checked the souls of an autistic child that had been impacted and was just on junk food, compared the chemistry, the chemical reaction, and it was giving off the same chemical reaction to someone that had been on LSD.
• 53:12
  Mind-blowing study.
• 53:14
  Yeah.
• 53:15
  Yeah, it's so important.
• 53:17
  It is.
• 53:18
  And what they're doing to our food, um, you know, these ultra-processed foods are created for addiction.
• 53:25
  They have food scientists.
• 53:27
  Yes.
• 53:27
  This isn't just a talking point.
• 53:29
  They have food scientists that create these foods, so you want more and you don't get full.
• 53:35
  Like, have you ever noticed you could sit and munch on a bag of Doritos for a really long time.
• 53:40
  But you know, but if you're you can never eat just one, that was the what was that in the 90s?
• 53:44
  You can never eat it.
• 53:45
  Yeah.
• 53:46
  Yeah.
• 53:47
  And um if somebody gave you a plate of like um green beans, steak and uh some sweet potatoes, I guarantee you couldn't just sit there and snack on that food for an hour, right?
• 54:02
  Like you get full.
• 54:09
  Yeah.
• 54:10
  So I I think that's like that's a big thing that what people don't realize too when we going back to the first segment when we were talking about um cost too, because if you buy all this junk food, you eat it faster, you go through it faster, and so you're having to buy more of it.
• 54:28
  Or if you buy nutrient dense food, you're it's gonna last longer.
• 54:32
  You don't eat as much of it.
• 54:34
  And um, and it's gonna provide you nourishment.
• 54:39
  You don't need to snack all day.
• 54:41
  I know kids, I mean, gosh, I I feel like my kids are just like little grazers, they eat all day long.
• 54:46
  Yeah, I mean, yeah, that's that's common for kids.
• 54:49
  Yeah, yeah.
• 54:50
  But ideally, you should be eating your meals, and you really shouldn't be snacking um a lot in between.
• 54:56
  You should feel satisfied to where you're not needing to snack.
• 55:00
  And if you do need to snack, then you find, you know, like Greek yogurt with some fruit and granola and nuts and seeds and something that's gonna provide you with nourishment, prevent these sugar spikes.
• 55:12
  Um over the years, as we have changed the way we eat, our bodies no longer want the fast food.
• 55:21
  We no longer want the packaged foods.
• 55:25
  When I eat it, I feel so bad.
• 55:30
  Yeah, I'm just I'm spaced out, zoned out, it knocks me out.
• 55:34
  I have to go take a nap, and I can't be what I need to be for my family.
• 55:37
  And you know years ago, we did like an elimination diet, and and then we went on and did allergen testing and intolerant testing, and I was shocked at the amount of allergens that I had.
• 55:50
  But the more I have supported my gut over the years with the good things, some of the allergens have reversed.
• 55:59
  Yeah.
• 56:00
  So and some of the intolerances have too.
• 56:04
  And I'm not saying like go out and give your kid a peanut and see if he's still allergic.
• 56:08
  I'm not saying not advocating for that, but I'm just saying for me personally, like the gut support has I mean it, it has come in and saved a few things in our whole.
• 56:20
  We could probably talk about supplements for an entire segment.
• 56:23
  So we will do so sneak preview, guys.
• 56:26
  We will do a part two on the nurses report, but thank you so much for joining us today.
• 56:31
  And God bless you all.
• 56:33
  Thank you.
• 56:39
  It's time.