0:04

Hello and

0:04

welcome to a another exciting

0:07

episode of Bridge the Gap where

0:07

we're balancing life through

0:11

health, wealth, business and

0:11

relationships. Welcome to the

0:18

show. My name is Colton

0:18

Cockerell. And with me, I have

0:21

my lovely co host, Trisha

0:21

Stetzel. It's our first show of

0:26

the new year. What's going on?

0:29

Oh my gosh,

0:29

Colton I'm super stoked, like

0:32

focus is our 2022 plan. Right.

0:32

I'm really excited about our

0:36

guests today. So welcome,

0:36

everyone. This month on the

0:39

show, we're going to be focused

0:39

on health. Yep, I said it

0:42

health. It is January 2022. So

0:42

today, we're going to discuss

0:48

the misconceptions of weight

0:48

loss and who better to talk

0:52

about weight loss then our

0:52

resident expert, Roxanne

0:56

Edrington, chiropractor and

0:56

clinical nutritionist. Welcome

0:59

to the show, Roxanne.

1:01

Hi, thank

1:01

you. So glad to be here. And I

1:04

feel honored to be your first

1:04

guest of 2022

1:07

look at that.

1:07

And yes, but before we dive in

1:09

Roxanne, we do have to go ahead

1:09

and thank our sponsor, this show

1:13

is brought to you by Results

1:13

Xtreme Business Solutions. So

1:17

thank you Results Xtream Business Solutions. Roxanne. Tell us what is the

1:19

misconception that you hear all

1:22

the time about weight loss?

1:23

You know, I think probably one of the biggest misconceptions that I

1:25

hear about weight loss, people

1:28

think if they eat less and move

1:28

more than they're going to lose

1:31

weight. In fact, science has

1:31

been telling us for years,

1:35

you'll hear from your doctors,

1:35

if you ask your doctor, I need

1:37

to lose weight. He's gonna say,

1:37

Well, you need to decrease your

1:40

calories and you need to move

1:40

more. Well, we know that that is

1:45

not the truth because many of us

1:45

have eaten less and exercise

1:50

more and the scale is not

1:50

budging. So that's very

1:53

frustrating. So what happens is

1:53

we start thinking, Well, I'm

1:57

just getting older. It's just

1:57

not happening. I mean, this is

2:00

just the way my life has to be.

2:00

And they are so wrong.

2:05

Man, that's

2:05

okay. So there's a lot to unpack

2:08

there. Trisha, what do you think?

2:10

Yeah,

2:10

absolutely. So Roxanne, what is

2:13

the biggest problem with our

2:13

diets then?

2:16

Right? So

2:16

because when they want to

2:19

decrease the amount that they're

2:19

eating, they're really actually

2:23

slowing down their metabolism.

2:23

And the other problem is, after

2:27

the age 40, it's really not

2:27

about, you know how many

2:32

calories you're eating. Research

2:32

shows that after the age 41 In

2:36

three people, and I really think

2:36

it's one in two people become

2:38

insulin resistant, or they have

2:38

trouble balancing their blood

2:42

sugar. So when you're eating

2:42

less and exercising more, you're

2:46

just making your blood sugar

2:46

even more unbalanced. So now, if

2:51

the root causes unbalanced blood

2:51

sugar, you're just making the

2:53

root cause worse. And if you

2:53

don't address the root cause of

2:57

the weight gain, you will not be

2:57

successful in losing weight.

3:03

Okay, well, well, so well then with that being said, so what frequency

3:05

should we eat daily? Is there a

3:09

magic number?

3:10

Yes, so in order to balance your blood sugar, there's two things that

3:12

we need to do. And not only does

3:14

this balance your blood sugar,

3:14

but it speeds up your

3:16

metabolism, one, you need to eat

3:16

frequently. And I know you've

3:20

heard that many people say eat

3:20

small meals frequently. And many

3:24

of my patients they say, Well,

3:24

when I was eating small meals,

3:27

frequently I lost weight. And

3:27

then for some reason, I guess

3:30

life gets in the way, they're

3:30

really only eating three meals a

3:34

day. So when you wake up in the

3:34

morning, in the first hour, you

3:37

probably want to eat some kind

3:37

of protein breakfast, you don't

3:40

want to just do oatmeal, you want to have some kind of protein in it. And then three

3:42

hours after that, you want to

3:45

have a little snack, it could be

3:45

a little bit of tuna fish and

3:48

chicken salad. It could just be

3:48

some people do a protein shake.

3:52

And then thirdly, around two and

3:52

a half or three hours after that

3:57

it should be lunch. And lunch

3:57

should consist of a protein,

4:00

some vegetable, maybe a little

4:00

bit of carb. And then between

4:03

lunch and dinner around three

4:03

o'clock should be another snack,

4:06

another protein snack and then

4:06

dinner at six o'clock. When you

4:10

do that one, you're speeding up

4:10

your metabolism but to you're

4:14

keeping your blood sugar balance

4:14

because where most people get in

4:18

trouble is that night after they

4:18

dinner all of a sudden it's

4:22

called the I call it the munchie

4:22

monster you sit there and you're

4:27

thinking do I want something I

4:27

want something crunchy I want

4:30

something salty I want and

4:30

you're not even hungry but you

4:33

just want to eat and it's called

4:33

nighttime cravings and the only

4:37

reason why you're having those

4:37

cravings is because you skipped

4:42

so many meals throughout the day

4:42

Wow. Yeah which creates low

4:46

blood sugar which means you're gonna want to eat

4:49

munchie

4:49

monster write that down. Trisha,

4:52

Munchie monster.

4:52

When I love a one of the phrases

4:55

that you use quite often Roxanne

4:55

is about, you know, flaming the

4:58

fire right or Putting a log on

4:58

the fire and keeping that flame

5:01

burning all day long. I always

5:01

think about that. And I think

5:05

that's really important. So tell

5:05

us Roxanne Does it matter?

5:10

Organic versus non organic

5:10

foods?

5:13

Right, so

5:13

organic definitely is better,

5:16

right? It absolutely is better.

5:16

Some people don't have the

5:21

ability to get organic foods,

5:21

sometimes it's hard for some

5:24

people. And so for those that

5:24

can't really eat organic, I

5:29

don't want you to feel like you

5:29

know, you're killing yourself.

5:32

Because that's not necessarily

5:32

the truth. You can there's, you

5:35

know, you can take stuff to

5:35

support your detox pathways to

5:38

get rid of it. But organic food

5:38

is good, because there's not any

5:42

pesticides, there's not

5:42

chemicals on the food, so you're

5:45

not ingesting excess toxins.

5:45

However, at the end of the day,

5:50

the air we breathe, the water we

5:50

drink, we're taking in toxins,

5:55

right? So, you know, it's, it's

5:55

better, absolutely better to do

6:00

organic, and I try to do organic

6:00

with everything that I can.

6:04

However, if I can't, if the if

6:04

for whatever reason, they don't

6:08

have my organic lettuce or

6:08

whatever it is, it's okay. I

6:13

just again, so make sure that I

6:13

support my my nutrition was

6:17

something that helps my liver

6:17

and kidneys detox out the bad

6:20

stuff. And that's why

6:20

detoxification is important

6:23

thing for people to do like three times a year.

6:25

And so it sounds like that is a conversation for another day

6:26

detoxification quite probably a

6:30

ton that we can talk about when

6:30

it comes to that. Holy cow.

6:34

Yeah, but no. So let's talk

6:34

about another misconception and

6:37

organic versus organic that

6:37

actually kind of feeds into

6:39

this, you know that one of the

6:39

things that you practice a lot,

6:43

and that you preach is the

6:43

packaging on the foods that we

6:47

buy in the grocery store, you

6:47

know, no matter if it says cage

6:50

free, whatever it may be, it

6:50

that's just not the end all be

6:54

all, it could be lying to you.

6:54

So can you explain how to know

6:58

exactly what's in our foods,

6:58

calories, things like that, and

7:00

how to actually read these

7:00

labels. Because I think a lot of

7:03

the time we think we're eating

7:03

healthy, when in reality, it's,

7:05

we're just reading hay, it's

7:05

99%, lean, or 50%, lean or

7:09

whatever.

7:10

No, and that's a very good point, because it is true. Um, the

7:11

manufacturers, especially the

7:15

dairy and the meat companies

7:15

know that we are fat gram

7:18

seekers, because even if you

7:18

have a very healthy family

7:23

history of cholesterol, but if

7:23

you're someone that's eating

7:26

high fat, all the time, you will

7:26

develop heart disease, because

7:31

the high fat your body can use

7:31

some kind of fat, but the other

7:35

fat gets converted to

7:35

cholesterol and triglycerides.

7:37

And as that slight just swimming

7:37

in your blood, eventually it's

7:41

going to create plaquing, which is going to create heart disease. So I tell everyone that

7:43

really we want to kind of stick

7:46

to about 25 to 30% fat with each

7:46

of your meals and stick with

7:52

that. But the problem is, is

7:52

when you're looking at this

7:55

packaging, and what really makes

7:55

me mad. I have a lot of cardiac

7:58

cardiologists that referring

7:58

patients, and they're supposed

8:01

to be doing low fat diets

8:01

because they have stents. Well

8:03

they're looking at because I

8:03

just said we want them to eat

8:07

foods that are 20 to 25%, fat or

8:07

less. Well, they're looking at

8:11

the labels. And when they see on

8:11

the labels, for instance, there

8:13

is a turkey a ground turkey

8:13

breast packaging that says it's

8:18

93 Lean, 7% fat. So you're like,

8:18

Oh, this is underneath the 25%

8:25

fat, this is good. But when we

8:25

look at the label, what we will

8:30

see is for instance, this says

8:30

this a label that says the

8:35

ground turkey breasts, it says

8:35

the total fat has eight grams.

8:39

Well, if you want to know if

8:39

that's a lot, remember this one

8:43

gram of fat equals nine

8:43

calories. So when you look at

8:48

the total fat eight grams, now

8:48

you're going to take eight times

8:51

nine. And we now know that that

8:51

had this has 72 calories from

8:57

fat. Well, if the total calories

8:57

which is 150 If the total

9:02

calories is 150. But we know

9:02

that the grams the calories from

9:06

fat is 72. We now know that's

9:06

okay, that's almost 40 something

9:11

percent fat 47% Fat so that this

9:11

a label that says it's only 7%

9:19

fat is wrong. Now, let me tell

9:19

you how they get away with it is

9:25

because again, they know we're

9:25

fat grams sicker. So what they

9:28

do it when you look at the

9:28

ground turkey breast meat, and

9:32

you see they weigh it, and they

9:32

put it on the scale 16 ounces,

9:38

they put it on the skill and

9:38

what they're saying when they

9:41

weigh this food that from its

9:41

weight. 7% of it is fat, by

9:48

weight. We eat by calories.

9:48

Those are totally two different

9:53

measuring things. So when we eat

9:53

this turkey breast, we're eating

9:58

by calories, so it's not 7% fat,

9:58

it is 47% fat. And so they can

10:07

manipulate that because they're

10:07

not lying. It is 7% fat by

10:11

weight, but it's not 7% fat by

10:11

calories.

10:15

You see, they're not lying. I think that's very. I mean, that's,

10:16

that's lying in my book because

10:21

again, if we're eating by calories not weighed, that makes no sense why you put the weight

10:23

on the packaging. I mean, I know

10:26

why they do it. But that's just

10:26

that's ridiculous.

10:28

Yeah, with

10:28

milk, it's the same with milk.

10:30

2% milk is really about 60%, fat

10:30

1% milk is really 30% fat. So

10:37

these are just some things that

10:37

people need to look into.

10:40

Because, you know, when it says

10:40

it's a light, a lot of stuff

10:44

says light light just means that

10:44

it has less fat grams in it, it

10:49

doesn't mean it's really light,

10:49

it still has a lot of fat in it.

10:52

When something says it is fat

10:52

free. Like if you look at Pam,

10:58

it says it's fat free. But if

10:58

you look at the serving size,

11:01

it's 1/3 of a second spray 1/3

11:01

of a second spray, because that

11:08

makes it the fat grams or less

11:08

than point five. So you everyone

11:13

look at your PAM, your PAM thing

11:13

and look at the serving size 1/3

11:17

of a second spray is a serving,

11:20

can you please

11:20

explain what a 1/3 of a second

11:22

spray is?

11:25

I can't so the problem is people are like, Oh, this is fat free and they

11:27

start spraying their pan a lot

11:30

thinking it's better than like,

11:30

you know, extra virgin olive

11:34

oil. But it really just will

11:34

have just as much fat. Because

11:38

1/3 of a second spray. I mean, I

11:38

don't even know what that is it

11:41

doesn't even

11:42

Well, everyone just probably learned if they learned anything is that hey,

11:44

I'm sorry, using extra olive oil

11:48

versus the PAM so fantastic.

11:51

Well, and

11:51

reading labels, it sounds like

11:54

reading labels, understanding

11:54

the labels is really really

11:58

important as you embark on some

11:58

new eating plan. So Roxanne, it

12:03

sounds like just in the

12:03

conversation that we've had,

12:06

that you can actually lose

12:06

weight if you're eating the

12:09

right foods.

12:10

Exactly.

12:10

Because 100 calories of a

12:13

chicken breast and 100 calories

12:13

of potato are totally gonna,

12:19

it's gonna affect your body in

12:19

different ways. And so we need

12:22

to make sure when they're eating

12:22

that it is a balanced meal that

12:25

you're getting a calorie is not

12:25

a calorie. So you need to

12:28

balance your meals. Protein is

12:28

really important because that

12:31

drips glucose in your system,

12:31

slow carbohydrates can actually

12:36

dump glucose, which is going to

12:36

cause you to gain weight. So

12:39

it's not about calories. It's

12:39

the type of calories that you're

12:42

eating that are going to speed

12:42

your metabolism up and help you

12:45

lose weight. Well,

12:46

there's so

12:46

calories and detoxing sounds

12:49

like another episode, Trisha.

12:49

I'm sure no one knows what will

12:55

gluco not they don't really know

12:55

what the effects of glucose are.

12:58

Anyway, so we thought we'd

12:58

probably need to define that in

13:00

another episode. Oh, my

13:00

goodness. So let me let me kind

13:02

of ask more of a simple question

13:02

here because I've always heard

13:05

this and I want to I want to

13:05

know if this is true.

13:07

microwaving your food I hear is

13:07

not necessarily the best thing

13:11

it kills. really it's the

13:11

nutrients that are in the it

13:15

doesn't. It's not as dense once

13:15

you put it in the microwave, is

13:18

that correct?

13:19

Yes, that is

13:19

true. When you nuke your food,

13:21

you're not getting the total

13:21

nutritional value. And it's you

13:24

know, again, so when we think

13:24

about again about running and

13:29

hiding, I try not to microwave

13:29

my food. I do everything on the

13:32

stove. However, like this

13:32

morning, I was running out the

13:36

door I didn't have vegetables, I

13:36

have streamable vegetables in

13:39

the freezer, I threw them in the

13:39

microwave. It did hurt my heart

13:42

I'm thinking however, that was a

13:42

better bad choice for me. And

13:47

it's sometimes it's a better bad

13:47

choice for other people because

13:50

microwaving their food might

13:50

keep them from driving down the

13:54

road to a drive in and start

13:54

taking you know eating a

13:57

hamburger and french fries. So

13:57

in the scheme of things, it's

14:00

just a balance.

14:01

So if I'm going to eat chocolate cake, just don't microwave it as well.

14:03

I'm hearing

14:05

yes and if

14:05

you're going to warm up leftover

14:08

food. If you're going to warm up

14:08

leftover food that you have in a

14:14

container do not warm up your

14:14

coffee in styrofoam or do not

14:20

warm up your leftovers in any of

14:20

the styrofoam packaging that

14:24

they give you because the

14:24

stirrings and other toxins from

14:28

the plastic or from the

14:28

styrofoam will leach into your

14:33

food. So out and put it in in a

14:33

dish.

14:37

So that one

14:37

was for free. All right, good.

14:39

Good answer to a question you created. I love it.

14:43

Not only nuking it, but now you're getting toxins. It's a double

14:45

whammy.

14:47

Okay, that's

14:47

another show a whole nother

14:49

show. Roxanne we're gonna have

14:49

to have you back like five more

14:52

times.

14:53

Okay. Oh my

14:53

gosh, I guess when we our next

14:57

show in May. We'll make sure we

14:57

had she'll be a double How about

15:00

that? Man goodness. All right,

15:00

so we got we only got a few

15:05

about a minute left here. So

15:05

really, I guess I'm going to

15:08

kind of put this together and

15:08

try to answer this as quick as

15:10

possible. I hate to have to cut

15:10

you off, but 16 minutes is the

15:12

goal here. So what kind of fat

15:12

is okay to eat?

15:17

The good fats

15:17

are like avocado, nuts, um,

15:21

coconut oil more than omega

15:21

threes because we as a society,

15:25

we're very low on omega threes,

15:25

we have tons of omega six. So a

15:29

lot of my patients talk about

15:29

doing extra virgin olive oil

15:31

doing all this omega six, we

15:31

already have enough Omega six in

15:35

our system, we're deficient in

15:35

Omega three. So I tell people

15:38

mostly to focus on omega three

15:38

kind of foods, which again is

15:42

like walnuts and avocado and

15:42

stuff like that. So that's

15:46

important. You don't want to do

15:46

the inflammatory fats, which

15:50

would be cheese and beef and,

15:50

and you know, all the other

15:55

proteins that have that are

15:55

higher in fat. Those are the

15:58

things you kind of want to stay

15:58

away from trans fats. You know,

16:01

that kind of stuff.

16:02

Roxanne, thank

16:02

you so much for being on the

16:04

show today. We really appreciate

16:04

having you a lot of wisdom.

16:07

You've obviously been doing this

16:07

for a while we can definitely

16:10

see that Trish, you want to take us out.

16:12

Yeah, Roxanne,

16:12

you're a rockstar. Thanks for

16:14

being with us today. So

16:14

everyone, please capture

16:19

Roxanne's contact information in

16:19

the show notes below and reach

16:24

out if you have any questions

16:24

for her. We will be having her

16:26

on another episode of Bridge the

16:26

Gap. So tune in next week for

16:29

another exciting episode of

16:29

Bridge the Gap when we talk to

16:32

Fil Silvas about working out.

16:35

Thanks again for tuning into this week's podcast. Don't forget to

16:37

subscribe and share this podcast

16:40

with the most important people

16:40

in your life. Colton Cockerell

16:43

with Sharer McKinley Group, LLC

16:43

is located at 820 South

16:46

Friendswood Drive Suite 207

16:46

Friendswood, Texas 77546 phone

16:49

number to 281-992-5698.

16:49

Securities and investment

16:52

advisory services offered

16:52

through NEXT Financial Group,

16:54

Inc. member FINRA/SIPC Sharer McKinley Group is not an affiliate of NEXT Financial

16:56

Group, Inc.