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Empowering Holistic Health: Gina Iovino's Journey Through Functional Nutrition, Neuro-Wellness, and Clean Living · Your Thoughts Your Reality

• 0:19
  Speaker 1: Thank you as they navigate the intricate pathways of post-deployment life.
• 0:24
  Speaker 1: Join him as we delve into the process of empowering universal battles, procrastinating and more Together.
• 0:38
  Speaker 1: Let's re-engage with families and society.
• 0:41
  Speaker 1: 4g.
• 0:47
  Speaker 2: Hello, hello, hello everybody.
• 0:49
  Speaker 2: So we have one of my faves on again, our current guest, jeannie Evino.
• 0:56
  Speaker 2: She is a functional nutritional coach specialist, dual elite certified neuro-encoding specialist, neuro-wellness coach, who takes her clients through holistic body and mind approach to losing weight and living a healthier lifestyle which is kind of the complete package and, of course, first responders as well and passionate about breaking the negative stigma associated with mental health and bridging the communication gap to foster healing.
• 1:24
  Speaker 2: So I, gina, thank you again for being on.
• 1:27
  Speaker 2: I know we're getting into super, super important.
• 1:31
  Speaker 2: For people that don't know you yet, please tell us a little bit more about yourself.
• 1:40
  Speaker 3: My name is Gina Evino and I'm a functional nutritionist.
• 1:43
  Speaker 3: I kind of gone a little bit more with specialty of helping women that are either pre-diabetic or diabetic get control of their more fulfilled health in their life.
• 1:59
  Speaker 3: And going into two, I'm really, really excited and fascinated about the brain and you know type three diabetes is now called all Recently I lost my grandmother from Alzheimer's, so I have definitely seen the effects that we can live more fulfilled life Absolutely fantastic.
• 2:22
  Speaker 3: I'm sorry about your grandmother, by the way, but that we don't know we can live more fulfilled life as we age.
• 2:27
  Speaker 2: Absolutely fantastic.
• 2:28
  Speaker 2: I'm sorry about your grandmother, by the way.
• 2:34
  Speaker 2: Yeah, so, but hey, it's led you to another realm of your life, which is pretty cool.
• 2:39
  Speaker 2: Gina's going to share three tips to get better friends and their families further faster at the end of the show, so take a round of applause for that.
• 2:45
  Speaker 2: Of course, in the corner of your screen, there's a blue QR code that leads you to empowerperformancestrategiescom Again, empowerperformancestrategiescom.
• 2:55
  Speaker 2: For anybody listening on the podcast later on there's all kinds of resources for veterans, first responders and their families, of course, and some books.
• 3:08
  Speaker 2: I've written some Facebook groups for both veterans and their families.
• 3:10
  Speaker 2: So please get involved, please join up and be part of that community.
• 3:15
  Speaker 3: And, with that said, it's Red Friday For those.
• 3:21
  Speaker 3: Yeah, remembering those that are deployed not overseas but right here very much, and we are very appreciative of your service and your sacrifice.
• 3:35
  Speaker 2: Well, absolutely love that and thank you for the reminder.
• 3:37
  Speaker 2: So, ken, just how have you gotten involved in this, in the nutrition and so on?
• 3:52
  Speaker 3: Yeah, sure, just kind of shorten it a little bit.
• 3:57
  Speaker 3: I have always been very fond things and so I have a bachelor's in psychology and I stayed home for a while and decided to raise my kiddos.
• 4:14
  Speaker 3: It was just not going right with my health.
• 4:17
  Speaker 3: It was kind of declining.
• 4:20
  Speaker 3: I was having a lot of brain fog.
• 4:22
  Speaker 3: My eczema on my hands was like getting extremely worse.
• 4:27
  Speaker 3: You know, get up and just do the duties of being a mom was because of the car.
• 4:36
  Speaker 3: I heard a lot of different opinions on what was wrong, a lot of medications, and I thought this just can't be my life.
• 4:44
  Speaker 3: You know, I knew who I was before, so I was like you know what?
• 4:50
  Speaker 3: I'm going to dive into this myself, and when I did, I found about functional nutrition.
• 4:54
  Speaker 3: I found about how food equals communication.
• 4:57
  Speaker 3: I went down this huge rabbit hole and I said you know what, if I was able to heal myself from my eczema on my hands that I had for over 20 years and what I would tell you is very debilitating it was, and if any of you have ever had eczema or you've had an itching spell, you know it's not comfortable.
• 5:16
  Speaker 3: So when that went away and I healed it, I was like there's something more to this.
• 5:21
  Speaker 3: When I was feeling more energetic, I was like there's something to this, and so I decided that I wanted to help other women.
• 5:29
  Speaker 3: I can't be the only one suffering out there.
• 5:32
  Speaker 3: You know.
• 5:32
  Speaker 3: This information has to come out.
• 5:34
  Speaker 3: We can heal.
• 5:36
  Speaker 3: We can heal every single day, and so I got into functional nutrition.
• 5:44
  Speaker 3: Part is with veterans and working with first responders.
• 5:49
  Speaker 3: So that other piece of getting my certification with Dr Daniel Amen was and how that all plays out, and having mental resiliency and yeah, and so that's just how it all came together for me light on so many, so much information and so many things that, um, the average person just doesn't think about.
• 6:21
  Speaker 2: You know, really, they just don't think you know.
• 6:25
  Speaker 2: Can you explain how inflammation affects both physical and mental health?
• 6:31
  Speaker 2: I know this is super important.
• 6:32
  Speaker 2: Of course, the show is more about that, so can you talk a little bit more about that and um, just how, the how, the effects, uh you know what?
• 6:49
  Speaker 3: um inflammation is like a huge have any inflammation.
• 6:55
  Speaker 3: If we wouldn't cut ourselves, uh, we wouldn't have that, have that ability to heal.
• 7:03
  Speaker 3: So we get a cut.
• 7:04
  Speaker 3: You know the immune system healing and then the inflammation goes away.
• 7:12
  Speaker 3: It's when we have chronic inflammation, that's where we have a lot of people.
• 7:17
  Speaker 3: That's inflammation I used to have.
• 7:26
  Speaker 3: We also have inflammation in the brain.
• 7:33
  Speaker 3: It can cause maybe extra tired.
• 7:39
  Speaker 3: You know my kids with their homework.
• 7:42
  Speaker 3: Sometimes I have to read it two or three times.
• 7:48
  Speaker 2: Cause it just wasn't.
• 7:49
  Speaker 2: I didn't.
• 7:49
  Speaker 2: I'm going to absolutely have Wow.
• 7:55
  Speaker 2: So when you're sitting there and you're gone, yeah, I just read that it seems like everybody is dealing with that Amazing information.
• 8:16
  Speaker 3: So, please, so we have these beautiful axons right, and they are delivering electricity, you know for the day, which is huge, right, it's constantly going, it never shuts off.
• 8:37
  Speaker 3: Yeah, and I like to talk about food and those bliss factors, right, all these chemicals, and when those chemicals get up there, you kind of like think of it and, um, what happens with those chemicals?
• 9:01
  Speaker 3: They get stuck inside that synapse there and it's kind of like that the ball would bounce and bounce off and that's kind of like what happens.
• 9:12
  Speaker 3: So you have those chemicals in there and when, really, the connection supposed to no-transcript.
• 13:43
  Speaker 2: Thank you.
• 13:44
  Speaker 2: Thank you, I'm going to go ahead and start the recording.
• 15:49
  Speaker 3: I'm going to go ahead and start the recording.
• 15:53
  Speaker 3: I'm going to go ahead and start the recording.
• 15:58
  Speaker 3: I'm going to go ahead and start the recording.
• 16:03
  Speaker 3: I'm going to go ahead and start the recording.
• 17:01
  Speaker 3: Thank you, making food, the foods that we love, from whole sourced ingredients that are going to love you back.
• 17:09
  Speaker 3: That's going to give you the motivation and the energy to want to get up after dinner and get something done off your checklist that you've been putting off, you know, yeah, yeah.
• 17:25
  Speaker 2: And I know you've said this tip before, so you're not in that isolation, you're enjoying, you're laughing, all the great hormones are bringing release and your body's saying I want more of this and again that community and I'm just stealing her stuff here.
• 17:55
  Speaker 2: Guys, gina's been on quite a bit and again, so grateful for that.
• 17:56
  Speaker 2: So what are some common signs of chronic inflammation?
• 17:59
  Speaker 2: You know, I mean, you see, okay, and I'm just going by, not your brilliance, obviously, with brain fog and that kind of stuff and let's go into that as well but your ankles are swollen, your hands are swollen, the old school inflammation, if you will, that everybody sees and is aware of.
• 18:18
  Speaker 2: So what are the signs of chronic inflammation that people might?
• 18:21
  Speaker 3: overlook, right?
• 18:22
  Speaker 3: Well, you said a few of them.
• 18:23
  Speaker 3: I think that's somewhere to start is taking a look at your body, because you, you can see it on the outside.
• 18:29
  Speaker 3: We can always see what's going on inside.
• 18:30
  Speaker 3: We can see what's going on the outside.
• 18:33
  Speaker 3: Skin is a telltale sign of what can be going on inside.
• 18:36
  Speaker 3: It's one of the largest organs.
• 18:38
  Speaker 3: It interacts with the outside.
• 18:40
  Speaker 3: It interacts with our inside.
• 18:41
  Speaker 3: If you're noticing, maybe on your face, you know, maybe you ate something and a few hours later now you're noticing that you have a rash, you know that could be inflammation from something you outside ones.
• 19:07
  Speaker 3: You know that you can see.
• 19:09
  Speaker 3: Again, taking a look at your skin, I would say, if you really want to know what's going on inside, it's always great to get the test done.
• 19:17
  Speaker 3: You can either do that through an allergy testing, you can either do it through gut testing, because we really want to see what's going on and what's the source of the inflammation.
• 19:25
  Speaker 3: Not everything has to have like an anaphylactic response, but small things that you can be doing throughout your week of eating, you know, can build up over time as inflammation can cause some distress.
• 19:42
  Speaker 2: So excellent, excellent information, and I just want to apologize.
• 19:46
  Speaker 2: It looks like there are some sound issues.
• 19:48
  Speaker 2: Intermittently I'm getting some messages, so if that is happening, do apologize.
• 19:53
  Speaker 2: It's nothing that I'm seeing on our end, so hopefully it fixes itself or you're able to watch the replay on maybe a different social network that might not be coming in right now.
• 20:06
  Speaker 2: Very well, so just wanted to mention that.
• 20:08
  Speaker 2: So it's not just you.
• 20:11
  Speaker 2: And when it comes to chronic, what's the difference between something that is just pops up all of a sudden, or chronic inflammation?
• 20:24
  Speaker 3: Yeah, Sometimes this could happen.
• 20:27
  Speaker 3: You know, I've experienced this.
• 20:30
  Speaker 3: We'll go to a party or there's a holiday and so you eat certain things that you normally wouldn't eat because it's there and you're enjoying yourself, but I will notice, 24 to 72 hours later I can get brain fog again.
• 20:43
  Speaker 3: I can feel like you know, like my body feels heavy, I don't feel as motivated, and that is the response of having those foods.
• 20:53
  Speaker 3: Now that isn't chronic, that's just something that happens.
• 20:56
  Speaker 3: But what chronic is is like you're getting up how it was before, when I was getting up every single day and I just couldn't shake the brain fog.
• 21:03
  Speaker 3: I just couldn't shake, feeling like I was in a different body.
• 21:07
  Speaker 3: Almost Now that's chronic because it's constantly happening instead of being intermittent.
• 21:19
  Speaker 2: And so with foods and I'm just, you know, this is just us having an organic conversation, like normal.
• 21:23
  Speaker 2: So with foods, are there certain foods that tend to be more causes of inflammation, if you will.
• 21:28
  Speaker 3: Oh, absolutely Absolutely.
• 21:31
  Speaker 3: So you know those foods are going to be.
• 21:34
  Speaker 3: You know your highly toxic, ultra, ultra processed foods.
• 21:39
  Speaker 3: We've got.
• 21:40
  Speaker 3: We've got dyes now in our foods that are, like, make our foods look neon Like.
• 21:46
  Speaker 3: I don't know if you've ever seen like I think they're tokinos or something.
• 21:49
  Speaker 3: I won't even buy them for my kids.
• 21:51
  Speaker 3: It's like this bright blue color, I think that's, or Takis, that's what they're called, takis, like.
• 21:57
  Speaker 3: Have you ever seen the bags of the Takis or seen those Takis?
• 22:00
  Speaker 3: Okay, but I guess people love them, which I probably know why, because they hit that bliss point.
• 22:06
  Speaker 1: Is it a frozen food?
• 22:09
  Speaker 3: No, it's a chip and the blue color on it is almost neon, you know.
• 22:19
  Speaker 3: Uh, so those kind of things, I don't know what it is.
• 22:20
  Speaker 3: Yeah, those kind of things too.
• 22:22
  Speaker 3: We have to watch out for dyes.
• 22:24
  Speaker 3: Those are coming, like everywhere.
• 22:26
  Speaker 3: There's fillers inside of foods, caking agents, so just so many of these little things.
• 22:33
  Speaker 3: You know they build and they add up and causes inflammation.
• 22:41
  Speaker 2: Got it.
• 22:41
  Speaker 2: So there's dyes, there's obviously sugars, right?
• 22:45
  Speaker 3: Dyes, sugars, oils.
• 22:46
  Speaker 3: You know these highly processed oils that last forever inside of your body.
• 22:51
  Speaker 3: Can you talk about that?
• 22:52
  Speaker 3: Yeah, the oils, yeah, the ones that last forever inside of your body, Can you talk about that?
• 22:54
  Speaker 3: Yeah?
• 22:54
  Speaker 2: The oil?
• 22:54
  Speaker 2: Yeah, the ones that are last inside your body, compared to your avocado oils or whatever.
• 23:00
  Speaker 3: And I know it's those oils that we love.
• 23:02
  Speaker 3: It's from French fries, right?
• 23:04
  Speaker 3: Anything that's like, you know, right, they taste so amazing and good, but those oils are so bad for you.
• 23:09
  Speaker 3: Number one is how they're processed, which makes them, um, you know, oxidize yourselves and damaging yourselves.
• 23:19
  Speaker 3: Oh, they also get stuck inside of your body and your body doesn't know what to do with them, so they last longer inside of your body.
• 23:26
  Speaker 3: Um, and those type of oils to you are like, if you think about it again, if you work on a fast food and you, you know, with fries, they use those over and over again.
• 23:39
  Speaker 3: So every time that they keep using over and over, they get even more toxic, as they're constantly reused and reused A lot of times.
• 23:46
  Speaker 3: The bottles they're stuck on shelves, you don't know how long, or through the shipping, they're in clear bottles, which means the light comes in, oxidizes them even more.
• 23:55
  Speaker 2: So they're just, they're not good, you know, I got to just share something really quick.
• 23:59
  Speaker 2: It really kind of freaks me out to think about the oils and how they cook the stuff and keep cooking stuff and keep cooking stuff and just how bad the oils are already and then just keep doing with fries or whatever the case may be and it's always freaked me out or chicken nuggets or whatever the case may be that they don't change it.
• 24:23
  Speaker 2: I mean they leave it for days or whatever the case may be.
• 24:27
  Speaker 2: I don't know protocol so don't quote me on that, but it's not like I change, changed out and clean every three hours.
• 24:34
  Speaker 3: No, I remember working as a waitress, you know, years ago, when I was younger, and it was like a service that came, I think, like once a week.
• 24:41
  Speaker 3: You know, maybe things are different now, but I remember it was a service that came like once a week.
• 24:46
  Speaker 3: It would drain it in certain vats, it would take it away and then they, they put a whole new set of oil in there.
• 24:51
  Speaker 3: That's kind of like why, if you ever went to a restaurant and you would eat a fry and you're like, why does it taste like fish?
• 24:55
  Speaker 3: You know what I mean, everything's getting fried in there.
• 24:58
  Speaker 3: And then it like, you know, you know it all takes.
• 25:01
  Speaker 3: You are freaking me out right now.
• 25:05
  Speaker 2: Hey, susan, honey, I love you.
• 25:08
  Speaker 2: We go out to eat again, um so I can't remember the site.
• 25:17
  Speaker 3: I'll have to try to find it and give it to you, maybe post it is.
• 25:21
  Speaker 3: You probably can't even go just on google, but there are a lot more restaurants now they're going more organic, whole base and you can start looking a lot of these boxes what we don't use, we can switch out for you.
• 25:34
  Speaker 3: So a lot of restaurants really are starting to become very accommodating to as well yeah, and you're gonna.
• 25:42
  Speaker 2: You're gonna pay a little bit more generally, but then is it for your health, yeah yeah, just think about it.
• 25:48
  Speaker 3: If you eat good after you have a dinner out with your loved one right, you know a date night you want to come home and finish the date night.
• 26:00
  Speaker 2: That is motivation for you.
• 26:02
  Speaker 2: I love it.
• 26:04
  Speaker 3: So, speaking of thinking dirty tell us about that app a little bit.
• 26:08
  Speaker 3: Yeah, I love, love this app.
• 26:10
  Speaker 3: It's based off of tons of research and science.
• 26:13
  Speaker 3: You can download it right to your phone if you want.
• 26:18
  Speaker 3: You can start using it yourself.
• 26:23
  Speaker 3: That are healthier.
• 26:26
  Speaker 3: I would just say go ahead and pay your subscription.
• 26:29
  Speaker 3: It's a hundred a thousand percent worth it.
• 26:31
  Speaker 3: Pay the year subscription.
• 26:34
  Speaker 3: It's a hundred a thousand percent worth it.
• 26:35
  Speaker 3: It has a lot of amazing features on it.
• 26:36
  Speaker 3: So what?
• 26:36
  Speaker 3: Basically, what you can do is you can go into a store and you can turn around a lot of those cosmetics that we put on our skin and you can scan it.
• 26:43
  Speaker 3: What it's going to do is, first of all, it's going to give you a rating from one to 10 of highly toxic it is.
• 26:49
  Speaker 3: It's also going to give you a color, or actually it's going to have the ingredients.
• 26:53
  Speaker 3: It's going to give you all the ingredients in a number and then the color is going to tell you whether or not it's toxic.
• 26:58
  Speaker 3: Green is go, yellow is iffy and red is this is highly toxic, and so that way, it gives you the option, as a consumer, of saying do I want to put this on my skin or do I want to look for a better option, or do I want to look for a better option?
• 27:11
  Speaker 3: Do I want it?
• 27:12
  Speaker 3: And what I also love when you do a paid version is because it is so hard to remember the names and what all these chemicals do is.
• 27:21
  Speaker 3: It will explain for you, if you want to go further, of why that chemical is bad for you, so then you can start thinking that yeah, that's a formaldehyde, like where else is this in my house?
• 27:36
  Speaker 3: And so you can start, you know, finding those chemicals and eliminating those you know from your household, from your kids from ingesting them, because it does.
• 27:47
  Speaker 3: It floats everywhere in your body, including your brain, and so that's a great great way, and thanks for bringing it up at the start, oh yeah, and having power and control right in your body, including your brain, and so it's a great great way, and thanks for bringing it up at the start.
• 27:57
  Speaker 2: Oh, yeah, and having power and control right in your head, yeah, and it doesn't take that long, and the more you use it, the faster it is, and it's disconcerting a little bit when you don't know, and then you do know, yeah.
• 28:10
  Speaker 3: I mean when.
• 28:11
  Speaker 2: I first started using it.
• 28:12
  Speaker 3: Yeah, I thought I was doing good and I'm like I would scan some stuff and it was like whoa, like this one, you know, hit the charts of like how many chemicals.
• 28:23
  Speaker 3: It's a great way to just, you know, kind of open up your perspective a little bit too it does Just to help.
• 28:31
  Speaker 2: It's a tool.
• 28:32
  Speaker 2: It's really just to help make some better choices.
• 28:35
  Speaker 2: And here's the beautiful thing and I'm used to, gina is you're sitting there and you're like, yeah, let me just check.
• 28:42
  Speaker 2: Oh, oh, hold on, let me check this one.
• 28:46
  Speaker 2: Oh, that's better.
• 28:47
  Speaker 2: Hey, oh, this one's perfect.
• 28:50
  Speaker 2: It's like Goldilocks and the three bears, right, but it's just literally to to find the right one for you and and I, I love the tool and that's why I brought it up again.
• 29:00
  Speaker 2: I know we talked about it before, but it's just really and I know it's hard.
• 29:03
  Speaker 3: You know we live in a world where, from the air we breathe to the water we drink, to the food we eat, to the comes with.
• 29:10
  Speaker 3: I mean it can feel overwhelming, like all this stuff, but at least you have a choice to say okay, I really love this hair product, maybe I'm gonna use it for a little bit, but you know what I am, what you want to allow and what you're going to kind of give up.
• 29:31
  Speaker 3: So fantastic and my friend uh, yes, I'm actually going through a little bit of a transition.
• 29:43
  Speaker 3: So the best way right now to kind of reach me is on Instagram, at Gina will show you because there's a link there.
• 29:48
  Speaker 3: If you would like to connect with me, uh, speak personally, you can do so there.
• 29:52
  Speaker 3: So on Instagram, at Gina will show you.
• 29:56
  Speaker 2: And I, just as always, I just want to thank you for being here.
• 29:59
  Speaker 2: Thank you for spending the time, thank you for sharing your brain power and giving us all this information.
• 30:04
  Speaker 2: It's always an honor to be here.
• 30:07
  Speaker 2: Time is the most precious resource we have as human beings.
• 30:13
  Speaker 2: We don't get it back, and thank you for spending the time again with us really appreciate it.
• 30:17
  Speaker 3: Well, thank you for having me.
• 30:18
  Speaker 3: I really love doing this and sharing, so thank you and it'll be back, don't worry.
• 30:23
  Speaker 2: All right, everybody, we are out of here.
• 30:25
  Speaker 2: Oh wait, the three tips.
• 30:26
  Speaker 2: Oh geez, what was I thinking?
• 30:31
  Speaker 3: because I love this one.
• 30:32
  Speaker 3: I wanted to share this one with everybody, okay.
• 30:34
  Speaker 3: So three, real quick, real quick.
• 30:36
  Speaker 3: I'll do it.
• 30:36
  Speaker 3: Go through it.
• 30:36
  Speaker 3: So first is, please, everybody, you need to make that choice.
• 30:39
  Speaker 3: You need to choose to love your brain.
• 30:41
  Speaker 3: That is number one.
• 30:42
  Speaker 3: Let's make sure that we're doing that, because if you do not make that conscious choice, you're not going to be motivated to say yes or no to certain things.
• 30:49
  Speaker 3: So let's do that.
• 30:50
  Speaker 3: The second thing is you can just get started.
• 30:52
  Speaker 3: If you want to calm down the inflammation, start reading your labels, get that injury app out, start scanning stuff, because that's gonna help you with reducing inside unseen inflammation that's going on from these chemicals.
• 31:04
  Speaker 3: Third thing is I love this book.
• 31:06
  Speaker 3: I can't wait to get my hand in it to read it, because I am a science person.
• 31:10
  Speaker 3: This, this is called Genius Kitchen by Max.
• 31:14
  Speaker 3: I'm going to probably botch his last name it's LeGarvier, I don't know, but it's Max, it's Kitchen.
• 31:25
  Speaker 3: You see Kitchen in here and he created this book.
• 31:30
  Speaker 3: He actually is a journalist, he's not a doctor, but he's in journalism and the reason why he started this is he actually is a journalist he's not a doctor, but he's in journalism and the reason why he started this is because some years ago, his mother had gotten dementia.
• 31:40
  Speaker 3: He unfortunately lost, she passed away and he really wanted to get the science around.
• 31:44
  Speaker 3: What can we do?
• 31:46
  Speaker 3: Is there something we can do now so that we can have a better brain as we age?
• 31:49
  Speaker 3: That's what this book is.
• 31:51
  Speaker 3: I'm super excited to be able to get into this and read it, and the reason why I love this, too, is because I also want everybody to get back in the kitchen.
• 31:58
  Speaker 3: I want you to love food.
• 31:59
  Speaker 3: I want you to love cooking food.
• 32:00
  Speaker 3: There is a different relationship between buying the food and eating it for a minute and getting that dopamine rush and when you're actually making it and preparing it and how long that good feeling lasts.
• 32:13
  Speaker 3: And I don't know about you, but I just love with my kiddos when they're sitting there eating and I hear mmm, mmm, mmm, it's good, mmm, mmm.
• 32:21
  Speaker 3: It's a rewarding feeling to know that you've created something, you've put your love into that and it's just a good feeling.
• 32:32
  Speaker 3: So I would say, grab this book.
• 32:34
  Speaker 3: This is great.
• 32:35
  Speaker 3: He has great recipes in here.
• 32:37
  Speaker 3: There's information in here about the brain, about how these foods help your brain.
• 32:43
  Speaker 3: Grab it.
• 32:44
  Speaker 3: I know I can't wait to sit down and I'm going to read through this and take plenty of notes and I'm just so excited.
• 32:49
  Speaker 2: I feel your passion, my friend.
• 32:51
  Speaker 2: I feel your passion and I love how you've been on the show enough, or that you actually were telling me Stop.
• 33:02
  Speaker 2: I got three tips.
• 33:03
  Speaker 2: You're awesome.
• 33:07
  Speaker 2: Yeah, thank you so much.
• 33:07
  Speaker 2: I really appreciate it.
• 33:10
  Speaker 2: Again, just you being here and helping me with the show.
• 33:20
  Speaker 1: Thank you for joining us on another insightful journey of your thoughts, your reality podcast.
• 33:25
  Speaker 1: We conversation sparked some thoughts that resonate with you.
• 33:29
  Speaker 1: To dive deeper into empowering your thoughts and enhancing your reality, visit empowerperformancestrategiescom.
• 33:37
  Speaker 1: Remember your thoughts shape your reality, so make them count.
• 33:41
  Speaker 1: Until next time, stay inspired and keep creating the reality you desire.
• 33:47
  Speaker 1: Catch you on the next episode.