0:19

And everyone is so different . Even

0:21

their diagnosis are different , their symptoms are

0:23

different , their lifestyles are different , and

0:25

that's why I love what I do is because I kind of

0:27

like a puzzle . So

0:33

people who are excited or

0:35

at least trust in me

0:37

enough to make them excited , like we're

0:40

gonna , we're gonna , we got this , we

0:42

got . And then they're like , oh good , we got

0:44

this one .

0:51

Welcome back to the healthy diabetic podcast

0:55

. Before we get started , please remember that

0:57

nothing that you hear on this podcast we consider

0:59

medical advice or otherwise . Please

1:01

always consult your medical team before

1:03

making any changes to diabetes management

1:07

. Also , a reminder if

1:09

you have any friends

1:11

, family members , people

1:13

that you know that are diabetic , please

1:16

, please share the show with them . The

1:18

more conversations that we

1:20

hear as diabetics , the

1:22

more information that we have to

1:25

be able to figure out what works for us , and

1:27

that's the ultimate goal . As we all know , the

1:29

ultimate goal is to figure out what works for you , so

1:32

please share the show with someone

1:34

that you know is going to get a lot of value out of it . I've

1:37

got a fabulous one for you again

1:39

today . I've had such a fun time

1:42

connecting with new dieticians

1:44

and telling their stories . I

1:46

really believe that nutrition strategies

1:49

are the number one thing that can help you

1:51

achieve stable blood sugars and

1:53

consistently spend time and range

1:55

, and it's really important for

1:58

us to hear different

2:00

perspectives about nutrition and the foods

2:02

that we eat , because everyone has their own perspectives

2:04

. I'm always talking about that . I'm always saying that

2:06

Making sure that you're improving

2:09

or increasing the people that are in your inner

2:11

circle , because the more stories that

2:13

you hear , the more information that you have

2:16

to ultimately figure out what works for you , which

2:18

is the ultimate goal . That's , the goal of

2:20

diabetes is to figure out what works for you . So

2:23

, as you sit here and listen to this episode , I

2:25

want you to be mindful of the conversation

2:27

and think about one or two things

2:29

that you can implement into your management

2:31

style , right ? now no matter where

2:33

you are on your journey . So let's

2:36

get into today's guest . So today's

2:38

guest is with Jordan Hotsteller

2:40

, a functional registered dietitian

2:42

who focuses on full body healing while

2:44

getting to the root of your symptoms . After

2:47

earning her bachelor's degree , completing her

2:49

10 month dietetic internship

2:52

and passing the boards , she worked

2:54

as a clinical dietitian for five

2:56

years in a long term care facility . This

2:58

is important because , after

3:00

seeing how clinical nutrition worked

3:02

and how food and lifestyle affected

3:04

these patients and their overall health

3:06

, Jordan knew it was time

3:08

to switch

3:11

her perspective and switch

3:13

to preventative medicine and help individuals

3:15

understand how their

3:18

food and lifestyle choices work

3:20

together in healing the mind , body and

3:22

their soul , After

3:25

13 months of

3:27

extensive training and education in evidence

3:29

based functional nutrition lab

3:31

testing , which we just talked about functional

3:33

nutrition labs versus conventional

3:36

labs last week . So make sure that you

3:38

go on and listen to that with

3:40

Kelly Schmidt . So , after Jordan's extensive

3:42

training , she decided to take her

3:44

career to the next level

3:47

by creating blissfully balanced nutrition

3:49

her own practice . In her

3:51

practice she sees a range

3:53

of clients , anywhere from chronic

3:55

fatigue , autoimmune disease , blood sugar regulation

3:58

and dysregulation , hormonal

4:01

imbalances , Ig issues and

4:03

so much more . As a functional

4:05

dietitian , as a functional nutrition and

4:08

having her own practice . She has

4:10

a lot of opportunities and

4:12

abilities to look at the whole entire person , which

4:15

is one of the things that I was really

4:17

astounded and loved about Jordan

4:19

when I started talking to her about coming on to the show

4:22

. This was such a great conversation

4:24

and I'm so pumped for you to hear

4:26

all about functional nutrition in a different

4:28

way . So , without further ado , let's

4:30

get with Jordan Hasteller Awesome

4:32

yeah

4:35

.

4:39

So I don't really have this huge

4:41

story of this happened to me and

4:43

I wanted to do this and become a dietitian

4:46

. But I will say

4:48

I've always kind of been into sports

4:50

and just health in general and that's what led me into

4:53

my bachelor's with nutrition . And

4:56

from there then I was

4:58

like , okay , I want to become a dietitian because when

5:00

you're in school for undergrad

5:03

you have

5:05

the option to do . You get your nutrition

5:07

and sciences and your

5:10

bachelor's degree and then you can kind

5:12

of , while you're in there , they're like all right , is

5:14

either this or you take it up a notch

5:16

and we go the route of becoming

5:19

a dietitian . And so

5:21

I was like , oh , definitely , that's

5:23

what I want to be like , I want those credentials , I

5:25

want to be knowledgeable . And

5:29

so I was like that's what I'm going to

5:31

do . And then that is where you go

5:33

to the school for a little bit longer . You

5:35

have to apply to a didactic program

5:37

and go essentially

5:40

into another school for nine to

5:42

10 months and you do an internship

5:44

and then you take your national board exam

5:46

. So

5:50

my more of my story , of

5:52

my like inspiration of becoming

5:55

a dietitian , is more like functional

5:57

nutrition . I

5:59

, right out of school

6:02

, I went and became a clinical dietitian

6:04

in a long term care facility and

6:07

that was great . I love my elderly

6:09

, my elderly souls . It

6:15

was a lot of sickness and

6:17

a

6:20

lot of medications , and medications

6:22

have a time and a place , don't get me wrong , especially

6:25

for chronic diseases . But there

6:29

were so many , like every person

6:31

, and I was seeing tons of people

6:33

, hundreds of people in and out

6:35

, and they all had just

6:38

lists of diseases and lists

6:40

of medications and I'm like there

6:43

has to like . This can't be how every person

6:46

lives . Like every adults

6:48

cannot . This can't be what

6:50

it's going to be . And so I kind of started

6:53

getting into the thought process of like all right

6:55

, there's more

6:57

out there . There's got to be more because when you're in school

7:00

for your bachelor's

7:02

or even the internship , it is very clinical

7:04

based , it's low

7:08

fat , this because that's what was in the books

7:11

from 20 years

7:13

ago and it just they haven't caught up to

7:15

the times . The school has it and then that's just

7:17

what you learn . And

7:20

so I went into this functional realm and did

7:23

some applied

7:25

for a practitioner functional

7:27

nutrition program which was 13 months

7:29

with Erin Holt nutrition . She is

7:32

probably the most knowledgeable

7:34

person . I know it's wild , but

7:37

we got to learn everything about gut health

7:39

and the basics and hormones

7:43

and thyroid and everything

7:45

you could possibly need to learn . I felt like

7:47

I learned and it gave me the confidence to

7:49

be like it's time to grow my

7:51

own business . I'm getting out of clinical

7:54

and I'm moving on . So

7:57

I went part time with my clinical because I'm like let's

7:59

have a little safety net here , jordan , let's not

8:02

get too crazy . And then

8:04

started growing my own business and then eventually

8:06

could leave that and

8:08

, yeah , now we have blissfully balanced nutrition

8:10

, which is fantastic , and

8:13

went from seeing

8:16

people only online to now

8:18

having my own space which is pretty great

8:20

. And I know

8:22

it's so good I actually get to be in person

8:24

with people and show them

8:26

things and , like I don't know , it's pretty great

8:29

, yeah

8:31

. So that's kind of my little , my little

8:33

story , nothing crazy

8:35

.

8:36

No , but I think that it's super interesting because

8:38

one

8:40

thing stuck out to me when you were telling that story

8:42

and it was it

8:45

was you being in this internship and

8:48

dealing with all of these sick people and

8:52

Extremely sick people and asking

8:54

yourself that one question is like is this what

8:56

it really is ? Really like , because

8:58

I don't know if I'm jiving . I don't know if I

9:00

jive with this type of population

9:03

or this type of person , and I

9:06

think that that is one thing , though a lot of people

9:08

, it takes people so

9:10

long to understand and think about that

9:12

like it does . This is this part

9:14

of who . What I value , do I want to do

9:17

? I want to be in front of this type of

9:19

population , where

9:21

it's probably in that type of population

9:24

, because I've dealt with that , that that type of population

9:26

as well as is . It's

9:29

so much basic stuff . We

9:31

don't get to get into the nitty-gritty Because

9:34

they they're just not gonna understand . It's like you know

9:36

, if you think about that level one , level

9:38

two , level three person , and

9:40

it's like a lot of us coaches

9:43

, a lot of us entrepreneurs that are in

9:45

that , in this space , we

9:48

want to get to that person

9:50

that needs that high level Education

9:53

, that high level information that

9:55

, like they understand the basics , they

9:57

understand what they need , what they

10:00

, what needs to be done every

10:02

single day , because they live it . They live part of

10:04

that . That's their lifestyle , that's what they value

10:06

. And now we can , now

10:08

we can dive into the nitty-gritty of it , and

10:10

a lot of people don't . It takes them so

10:13

long to get to that point . I'm so glad

10:15

to that point .

10:18

Yeah , no , that was pretty pretty eye-opening

10:20

for sure , and very exciting to be like wow

10:22

, there's more . Like I don't just

10:24

have to basically go buy a book and

10:27

See somebody for ten minutes

10:29

because I have to see somebody on my , my next list

10:31

and it's like almost a checkbox , which , unfortunately

10:34

, is conventional medicine

10:37

and you know there's there's

10:39

great doctors out there in conventional medicine

10:41

. It's not to say there's not , but it's

10:45

very fast-paced and

10:47

Functional . At least what I

10:49

do with functional nutrition , which is more root cause

10:51

nutrition , you're figuring out what is

10:53

the underlying problem , like

10:55

you have a disease , but why

10:57

did that happen ? You have a diagnosis

10:59

, but how did that come to be what

11:02

? What is going on in your body

11:04

that is making all of these

11:06

systems kind of cross , and

11:09

that was like kind

11:11

of the big thing to be like , oh , that exists

11:14

, that is out there , and and

11:16

it takes time to study

11:18

for sure , but it's there and you

11:20

can learn it and then I can teach it

11:22

. And Something

11:24

that I love to do in my practice

11:26

is kind of like what you were saying , excuse

11:29

me is start with the basics . I

11:32

do get a lot of people that come to me and they're like you know , I've

11:34

done this , I've tried this . I already know

11:36

, you know , I eat really well . Like what is it ? That's

11:39

a whole , that's like it's own thing , and then

11:41

we figure out . You know really what's going on , like immediately

11:43

. Then I have a lot of people

11:45

that also come to me and they're like you know

11:47

, I'm just I don't even know where to begin

11:49

. There's so much out there and

11:51

it's so overwhelming and I'm like it's

11:55

overwhelming to me too . I

12:00

have this person be like well , have you heard of

12:02

this ? And then I have this information

12:04

being , you know , emailed to me , and then this

12:07

new journal article a lot and it

12:09

there's just so much noise , so

12:11

a lot of . It's like let's tone

12:13

down the noise . Let's learn

12:15

how to trust in yourself , trust

12:18

in your choices , trust

12:20

in your body , because your body is here to keep you

12:22

safe and heal you , but we just

12:24

have to give it the tools to heal yourself

12:26

.

12:27

Yeah , I love that because it's it's

12:29

one of the I love this thought

12:31

process for holistic integration and

12:33

integrative medicine because it's it

12:35

really is . You're looking

12:38

at the whole entire person and then and

12:40

then even in my practice

12:42

of Coaching

12:44

, in looking at Diabetics

12:46

in general , of what's going on and

12:49

being able to understand that that thought

12:51

process and give them the right information At

12:54

least what I believe the right information is , because I'm

12:56

not a licensed practitioner but

12:58

being able to , to be able to

13:00

coach them on that journey is just it's

13:03

so powerful of being able to look at the

13:05

global person and not Just we

13:07

have to treat the symptoms , because that's not

13:09

going to get into where they are and I love that

13:11

.

13:13

Yeah , and it might change in the moment it might

13:15

help something , but longevity it

13:17

most likely won't and . Yeah

13:19

, like I work with or next to

13:21

a chiropractor , so it's

13:24

pretty awesome , just , and that kind of goes

13:26

into the whole . Integrative health is

13:28

who can you refer out to

13:30

? It's not my job to do

13:32

everything , you know . Do you need an endocrinologist

13:35

? Do you need a gastro ? Do

13:37

you need a chiropractor to help check

13:39

your , your spine and your nervous system and

13:41

make sure that's all aligned ? There's

13:45

like a massage lady down the hall

13:47

. You know . You just do what you can for people

13:49

and however they are

13:51

Communicating with you is

13:54

what , how , how and

13:56

what you can offer , and

13:58

so that's another big thing is meeting people where they're

14:00

at like . You know , I never

14:02

go into a visit like this

14:05

is what we're gonna do , because that

14:07

might not what I have in my head , might

14:09

not work . For this person who has three

14:11

kids and it's full-time mom

14:14

and running around doing this and has to take

14:16

care of that . It's like , okay

14:18

, well , she might not be able to Cook

14:20

three elegant meal of the day

14:23

and go work out for X

14:25

amount of time . It's like , what can she

14:27

do , though ?

14:28

And yeah , we work backwards but

14:30

I think that that's a that's a great point

14:32

, because looking at the intake

14:34

of what's going on right

14:37

. So you need that basic information to

14:39

be able to understand what's the

14:41

next step , and and

14:43

even even in the fitness industry

14:45

, I don't think that's being done On

14:49

on the grand scale . What it should be of

14:51

asking the right , the asking specific questions

14:54

, you know , like asking those smart questions

14:56

and being able to look

14:58

at , like , how can we take these , these

15:00

, this information that I need

15:03

, and build an actual plan

15:05

around that and around what this person

15:07

actually needs .

15:10

Right , yeah , and everyone is so different

15:12

, so

15:14

different even there . Even their

15:16

diagnosis are different , their symptoms are different

15:18

, their life styles are different . And

15:20

that's why I love what I do is because I kind of

15:22

like a puzzle yeah , each

15:25

, there's no product , you know , there's , there's protocol

15:27

, steps . I

15:29

guess you could say but , but

15:32

there's no . Or maybe structure

15:34

, but there's no , like ABCD

15:36

steps . Here you go .

15:37

What's your ideal client ? Ideal

15:40

person in terms of

15:42

who who like gets you jazzed

15:44

in terms of I mean , I love

15:46

dealing with this problem or this

15:48

issue .

15:51

Yeah , I

15:54

really love . I

15:57

love blood sugar , yes , but

16:00

I think blood sugar is

16:02

because I love talking about

16:04

food and helping people understand food

16:06

. So I kind of love when people come

16:08

to me and they're A1C maybe

16:10

a little high or they

16:12

have symptoms that are kind of showing

16:15

low or and or high blood sugar

16:17

, because we can have both at the same time

16:19

. So

16:21

I kind of love that . I also love

16:23

the guts and adrenals

16:26

, but a lot of that plays hand

16:28

in hand , like wonky blood

16:30

sugar . I am always

16:33

talking about stress and adrenals because

16:35

those go hand in hand . But

16:38

my , my favorite , like I

16:41

love those kind of I

16:43

don't want to call them issues because they're not

16:45

I just those scenarios

16:48

or types of people that they're

16:50

. They're dealing with those certain things

16:53

such as wonky blood sugars . But

16:55

I would say somebody who's just like very excited

16:58

to be here and learn because

17:00

I'm a I'm a big educator . So

17:03

if I get somebody in there like , well , I'm

17:05

just not going to do that , and it's like , ok

17:08

, well , that's fine , well , let's

17:10

maybe try that . You know we're versus . Somebody's like

17:12

, oh , that's so exciting , tell me more

17:14

. And then I'm like , yeah , let me tell you more . It's

17:18

like yeah , like yeah

17:21

, it's the energy . Energy is huge

17:24

for me . So people

17:26

who are excited , or at least

17:28

trust in me enough

17:30

to make them excited , like we're going to

17:32

, we're going to we got this . And

17:34

then they're like oh good , we got this

17:37

. So

17:40

yeah , that's kind of the energy is really

17:42

big for me versus an actual

17:44

kind of diagnosis

17:46

, because I work with a lot

17:48

of different people . You

17:51

know a lot of . A lot of blood sugar imbalances

17:53

, a lot of adrenal issues

17:57

, hormones is huge

18:00

. So , like perimenopause , menopause

18:02

, pcos I've

18:04

done work with some fertility people

18:08

but gut is

18:11

a big one . A lot

18:13

of stuff starts in the gut and that , especially

18:15

if I have people come to me with autoimmune diseases

18:17

, that's going to be the first

18:19

place that we start . But

18:22

also food , because food goes into your gut .

18:26

And I think this is really cool . This is segmenting

18:28

into the next thing I'd love to talk to you about . Let's

18:31

talk about blood sugar in the gut and

18:34

I would love for you to kind of tell

18:36

the audience in terms of like , what is your

18:38

like ? What is your philosophy in

18:40

terms of like gut health

18:42

and food , and

18:45

because I mean , we could go on a such a big rabbit

18:47

hole even on this topic of the of the gut

18:49

. But I would love to

18:51

start with you like , what is your just your philosophy

18:54

within food ? Is it whole

18:56

foods ? Is it ? Is it like an equal

18:58

amount of macronutrients ? Is what

19:01

types of food do you think really

19:04

helps with the gut lining

19:06

? And like , can you start there ?

19:10

Yeah , so , oh

19:12

, my gosh .

19:13

Yeah , we could talk about this , I

19:16

mean , but this is why I love this podcast

19:18

, because it's being

19:20

able to take specific information

19:23

, whatever the individual or

19:25

whatever the guest I have . Because

19:27

we , yeah , I

19:29

just I am such a passionate advocate about food

19:32

and the quality of the food that we're consuming

19:34

and I've been doing so much research

19:36

on not just whole foods

19:39

but what is on a food label and the bullshit

19:41

that we have to try to to mall through , and

19:44

I've been doing so much and talking

19:46

so much about that . But

19:49

then I just I love this thought process about

19:51

every single thing that we

19:53

are consuming , whether it's a protein , fat

19:55

or macronutrient or carbohydrate

19:57

, and these three macronutrients

19:59

everyone thinks in the

20:02

I just I just had an amazing

20:05

conversation the other day with

20:07

a entercone

20:10

ologist in the doc and

20:12

and the

20:14

conversation went in the right direction

20:16

, but it went . It went in like kind of a bad

20:18

direction too , because a lot of times when I sit

20:20

in front of these entercone ologists and

20:23

they think they know about food and

20:25

I'm asking them specific questions , okay

20:27

, well , how would you tell someone

20:30

to eat ? And they're like well , just eat whatever you

20:32

want , but within reason , and

20:34

make sure you cover with insulin , and that was

20:36

that was when I first got diagnosed

20:38

with diabetes . That was the conversation

20:40

and I'm like , I'm like , wait a

20:43

second . So are

20:45

we saying that every carbohydrate

20:47

, regardless of what the gram

20:50

consumption is , if I've got 30 grams

20:52

of carbs , it doesn't matter

20:54

what type of carb ? Is that what we're saying ? And

20:57

and I just have to listen to these

20:59

individuals say like , yes , let's just take

21:01

you know , just eat whatever

21:03

you want and just make sure you cover with insulin

21:06

. And and I'm just like it's so much

21:08

more complex than that . Hold on time

21:10

out saying

21:12

these things to people .

21:14

So it's insane

21:16

to me it's

21:20

, it's , it's a lot , and I don't well

21:22

, I do know , you know , medical

21:24

doctors only get , I think , like one

21:26

class of nutrition yeah , but

21:29

but to be more of a specialist

21:31

. That's kind of a little more shocking to

21:33

me , because I'm like , well , this is kind

21:35

of what you do . You know you're working

21:37

with , yeah , those with diabetes

21:40

.

21:40

Yeah , and I will say that , like you know , just

21:42

like anything , there's there's good

21:44

practitioners and there's not great practitioners

21:47

, and I don't . I don't want to put

21:49

a blank . This blanket statement on every

21:51

endocrinologist is not good , because

21:54

that is not the case . I've

21:56

been in front of some really good endocrinologist

21:59

and I've been in front of some not so really

22:01

good endocrinologist and I've been in front of endocrinologist

22:04

like in the middle of that , and

22:06

I think that the thing that

22:08

we have to understand as

22:11

the patient

22:13

is we

22:15

have to , we have to have ammo when we

22:17

go into our doctors and even when we're

22:20

going and sitting in front of amazing individuals

22:22

like yourself , there are dietitians that are trying

22:24

to help us from the food aspect

22:27

, that with specific

22:29

questions that we can ask that can we

22:31

can advocate for ourselves , because I

22:33

think that we get in front of medical people

22:36

and we just think that

22:38

everything that they're saying is gospel

22:40

and it's like the Bible and it . That's not

22:42

the case . They have their own perception

22:44

and their own perspective , just like all

22:46

of us , and I think

22:48

that I think people have to understand

22:51

that concept of you , have to be able to advocate

22:53

for yourself and and

22:56

I don't think enough people do that .

23:00

Yeah , and that's huge , and that's something I do

23:02

talk a lot with my clients too when they go to

23:04

the doctor is like , well

23:08

, there's two things it's tough because , one

23:11

, if I'm telling them to advocate , I'm like you

23:13

have to advocate for anything that you're feeling

23:15

and you have to just come out

23:17

and tell them this because they're not going to ask . And

23:19

then , two , when it comes to labs , I always want

23:22

people to use their insurance and so

23:24

I'm like , okay , let's try and

23:26

go make a doctor's appointment , but I need you to ask

23:28

for these labs specifically . And

23:30

then I'll even write out like why , and

23:32

their doctors will still come back and be like my

23:34

doctor said that that wasn't important , so they

23:36

didn't write it . And it's not

23:39

, it's yeah , and it's like I

23:41

expect it . You know , I'm like , okay

23:43

, I figured that was going to happen , but it's worth a shot

23:45

and it's

23:47

I don't . Again , I don't know if it goes

23:50

back to to

23:53

I don't want to say education , because they're

23:55

knowledgeable , but it's just , is

23:58

it time there's ? just a lot

24:00

that I don't understand and

24:02

about about doctors

24:05

and not listening and that's one of my biggest

24:07

things is like I am here to listen

24:09

to you Like I

24:12

am not going to shame you ever . I will never

24:14

judge you . I will only

24:16

help you and make better

24:18

decisions for you . But

24:22

know that anything that you're feeling

24:24

is not wrong , because

24:27

I feel like we go to the doctor's office

24:29

a lot and we feel wrong

24:31

. I had someone tell me this the other day was like I

24:33

felt crazy , like I , I felt

24:35

like what I was experiencing and telling my

24:37

doctor wasn't , wasn't right

24:40

and I'm like , oh my God

24:42

.

24:43

And it happened all the time .

24:45

And it's like you

24:47

know your body best . You

24:50

are the only one who visit and knows

24:52

every feeling , every off

24:55

sense of everything

24:57

, because you live in your body . So

24:59

for someone to tell you it's

25:02

just anxiety or it's

25:04

just , you know , it's just this or that or you're

25:06

fine or just go run

25:09

some some more or some it's , it's very

25:11

just disheartening , like something's

25:14

wrong . You're not listening and

25:16

you're also not helping me to figure

25:19

out how to fix it . What do

25:21

I do next ? And then

25:23

they're just left there with that and it's like

25:25

oh , so sad .

25:27

I think the biggest thing there , I think

25:29

the biggest thing there is like , because it

25:32

is , it is sad that that is happening

25:34

, but it's not happening everywhere . So

25:36

what I , what I always tell people , is is

25:39

, if that is happening , if you

25:41

feel not heard , if you feel

25:43

not seen , then you

25:45

need to go look for a different doctor

25:48

.

25:49

Just like anything right ?

25:51

So if people think that they're not here

25:53

to see with my programs

25:56

or they don't like my programs , then their

25:58

job is to go find someone that they jive

26:00

with and they align with . I mean , I've never had that happen

26:02

, god knock on wood , but it's

26:05

, it is , it's . It's not

26:07

about hurting feelings at this point because you're

26:09

not getting what you need , and

26:12

that's the biggest thing .

26:13

That's the biggest thing .

26:14

And unfortunately , I

26:17

see this happen more in

26:19

conventional medicine than

26:21

I do private practice . Private

26:24

practice , I feel like we're seeing

26:26

more , and maybe that's just

26:28

because they have more time . That

26:31

might be it , and it might

26:34

literally be that way . Right , I

26:37

just had to find a new endocrinologist because my endocrinologist

26:39

who I loved it was . We aligned

26:42

very well together . I felt seen

26:44

, I felt heard , but he left the practice , so

26:47

I had to go to someone else and I didn't

26:49

know what to expect . When I met this gentleman

26:51

and I will tell you this that

26:53

I I asked him questions

26:56

, I was prepared with questions , and

26:58

he spent

27:01

way more time than

27:03

any other endocrinologist that I've

27:05

ever had spent or spent

27:08

with me , and it

27:10

was just such an amazing experience . It was an amazing feeling

27:12

to feel like , oh my God

27:14

, this , this guy went out of his way

27:17

, talked about things on

27:19

my chart , talked to things about things on my

27:21

lab that I never even even

27:23

as a coach and I think about a lot

27:25

of stuff , things

27:27

that I never even thought about Ways to look

27:29

at my trends and my CGM data

27:31

that I never even knew that you could look

27:33

at , and I and

27:35

I picked that stuff apart all the time . So

27:38

it's just like . It's like when you find that

27:40

alignment with whoever you are working

27:43

with or in front of it's . It's

27:45

so powerful and I hope that everyone

27:47

listening to this right now , regardless

27:50

of where you are in your life , regardless of what

27:52

issues that you have going on , that

27:54

when you are in front of a coach , when you're in front of your

27:57

dietitian , when you're in front of your medical team

27:59

, whoever it is , that you feel

28:01

aligned with everything , or

28:03

at least most of the things that they are saying

28:05

and talking about . Because if you don't

28:07

, then it is your job . It's not on them

28:09

. It's your job to say this is

28:11

not working for me , I'm not in

28:13

alignment with what you say . It's okay , I'm

28:16

going to go get a second opinion or I'm going to go some

28:18

. I'm going to go find someone else

28:21

that I align with , with what

28:24

I value , because that's what it's all about

28:26

.

28:27

Yeah , I

28:29

love that , I love that . And

28:31

yeah , it kind of goes back to energy . Do

28:34

you guys mesh and are you hearing the

28:36

same things correctly ? Are you feeling validated

28:39

? And , too , you guys

28:41

was like you're

28:44

hiring us essentially , like you

28:46

know , like we work

28:48

for you .

28:51

But that is a great point , because that

28:54

is really what it is right . Why

28:57

do we not feel that way when we go see

28:59

an endocrinologist or a primary practitioner

29:01

or a dentist ? We don't feel like I don't

29:03

feel like I'm working for me . I

29:06

feel like I'm like on their time , I'm

29:10

imposing on their practice , I'm

29:13

imposing on them . But

29:19

anytime I've ever hired my business coach , when I hired

29:21

people on my team

29:23

, they work for me

29:26

, they're helping me out , they're

29:29

helping what I need out . So

29:32

I've never thought about it that way . Jordan

29:35

, I love that . That it's like even when

29:37

you're sitting in front of a doctor , they're working

29:39

for you . I'm taking that approach

29:41

now for the rest of my life . Jordan

29:44

, thank you , thank you . Everybody

29:46

that loves this . I love this . Anybody

29:48

that's listening to this . If you don't listen to

29:50

one single thing me and Jordan are talking about

29:52

, you , take that away . Everyone

29:55

works for you I love

29:58

that . Oh my gosh , oh my gosh

30:00

, it's so true . Yeah , you're paying us baby , you're paying

30:02

us .

30:05

I love it .

30:09

Maybe it's the insurance piece .

30:13

I think I was going to say that's kind of the mindset , maybe

30:16

that's the mindset .

30:17

Yeah , just boom Lights

30:20

going off over here in this podcast

30:22

. All right , we

30:26

went on a totally different direction than

30:28

I wanted to go . That's okay

30:30

, if you're still listening to this episode

30:33

. We're going to start talking about some food

30:35

now . Oh gosh

30:37

.

30:37

I love this . Oh

30:39

okay , sorry guys .

30:40

The tangent's going to go on . Jordan's

30:45

going to talk to us now about food and

30:47

gut health . Let's do

30:49

this . Let's do this . Let's

30:51

get back on track here . What are your

30:53

top three

30:55

to five foods that you really love

30:58

, that , you know , love our

31:00

guts , yeah .

31:05

Of course , everyone is so different

31:07

. For

31:09

instance , I love fermented

31:12

veggies . They're going to give you all the good

31:14

probiotics and the prebiotics but

31:17

say you have small intestinal bacterial

31:19

overgrowth which is a

31:21

large word , but bacterial

31:24

overgrowth we

31:27

might not want to start throwing those at you . You

31:29

might not be able to handle it . That might cause more gas

31:31

because it's fermented food

31:33

and you're fermenting what you're eating

31:35

. If your body's already doing that

31:37

on overdrive , that might not be great

31:39

for you . What I'm going to say is very general

31:42

, not for a specific case , but

31:44

I would say that whole

31:47

foods , whole foods , whole foods . It's

31:49

very basic . I

31:51

don't mean that in any slide of people

31:54

getting overwhelmed because it is overwhelming

31:56

, but stick to the

31:58

basics . We think , all right

32:00

, years ago we

32:02

were hunting and we were gathering . Bring

32:06

that back to your day to day

32:08

. It's like , no , we're not going to go hunt and

32:10

gather , but we can in the grocery

32:12

store . Or

32:14

if I'm in Montana , so a lot of hunting

32:16

goes on here , which

32:18

is fantastic as

32:20

far as like well

32:22

, we do pick the huckleberry sometimes . But

32:27

on a day to day , go to the grocery

32:29

store , shop the perimeter

32:31

, get your produce , get

32:35

your meat , veggies

32:40

, all the nourishing things Start there . Then

32:42

it's like okay , can we

32:44

get some cruciferous veggies in here ? Can

32:48

we get those sulfur veggies ? Can we get red

32:50

, red and purple , those deep polyphenol

32:53

nourishing ? Every

32:55

color of food has

32:57

a different kind of nutrient . All

33:00

of them have different vitamins and minerals

33:02

. And then we have just different compounds

33:04

, which some have more antioxidants

33:07

, some

33:09

are anti-carcinogenic

33:12

, some just have more nourishing benefits

33:14

. Eating the rainbow and

33:16

not the skittles , but the actual

33:18

vegetables and fruits

33:21

. How much more diversity

33:23

can you get into your diet ? In

33:26

my mind , let's

33:28

shop that . Let's get all the produce . Then

33:31

, instead of having broccoli

33:34

every single day for

33:37

lunch , it's like can we

33:39

throw some Brussels sprouts in there ? Or maybe can

33:41

we have some asparagus or

33:43

mushrooms and onions

33:45

and tomatoes ? It's

33:48

like how many more different

33:50

species of good bacteria

33:52

can we get into the gut

33:54

to help heal and

33:56

not cause overgrowth in

33:58

certain bacteria or undergrowth

34:01

in others ? Our body just

34:03

wants to feel safe and it just wants to be balanced

34:05

. The more good

34:07

that you can feed it and stay away

34:09

from the packaged

34:12

foods and the processed foods , the

34:14

safer your body is going to feel , the

34:16

less inflammation you're going to have and

34:18

the more balanced your blood sugar is going to be

34:20

. Instead of having these massive

34:23

spikes , you're going to be a

34:25

lot more balanced when we can just get

34:27

those nourishing whole foods in you .

34:34

This is awesome . I think that I

34:36

want to go over each macronutrient

34:38

here , because you're talking about whole

34:41

food , which is amazing , because

34:43

that's what I preach all the time . When

34:46

we think of it , let's look at red meat first , because

34:48

everyone has these questions about different

34:51

meats Red meat

34:53

, grass fed , non-grass

34:55

fed , doesn't matter . Let's

34:58

go there first .

35:00

Yeah , yeah , as

35:03

far as your meat , I would definitely

35:05

grass fed , grass

35:07

finished . If you can Kind

35:12

of think back , go back a little bit in your mind

35:14

to your ancestors . It's like their

35:16

cows and their

35:19

animals were just grazing

35:21

as they should be . They should just

35:23

be eating bugs and grass

35:25

and living off the pasture

35:27

and loving life and getting sunshine

35:30

and eating little mushrooms

35:32

as they grow up and whatever it is . They

35:35

shouldn't really be fed all this

35:38

corn and grain and

35:40

whatever else are being

35:42

fed , because

35:46

now , if you think about it , whatever the

35:48

cow is fed , you

35:51

are eating . So

35:53

I think meat is great

35:55

and but it's

35:57

what type of meat that you're getting ? If

36:00

you're getting that grass fed meat

36:03

, it's most likely the

36:05

majority of that cow is

36:07

made of grass . You know

36:09

they're pretty healthy cow

36:11

, they're just grazing off the pasture . Same

36:14

kind of thing with chickens . Can

36:17

you get pasture ? Because those chickens are

36:19

just roaming and they're getting the sunshine

36:22

and they're eating the bugs and they're eating the grass

36:24

and whatever else they're eating . They're

36:26

not stuck in this tiny little coop where

36:28

they can't get out . Yeah

36:30

, yeah , because it used

36:32

to be .

36:33

They're nourished it used to be free range or we can get free range

36:36

.

36:36

Now .

36:37

I believe we're on pasture , pasture

36:40

raised .

36:40

Yep Pasture raised

36:43

I would say is the best Free

36:46

range , probably the next Cage

36:49

free down here and then

36:51

just . Organic , just your standard .

36:53

Because I think yeah . In

36:57

argument . Yeah , I was just going to say because , like , when you get , when at least where I am , when I go to the grocery

36:59

store we have those really five options

37:01

. We just have regular eggs , then

37:05

we've got free range , we've got pasture

37:07

raised , we've got organic , we've got cage

37:09

free , so I

37:12

can understand from the consumer's

37:14

perspective . It's like , well , what the hell do I do ? What's

37:16

the best , what's not the best ? What

37:18

should I not do ? And

37:21

it's those things that I can't

37:23

stand about going and

37:25

trying to basically

37:28

be a food detective Because that's what I like

37:30

have taken on this . I feel like I've taken

37:32

on this persona of like a food detective

37:34

, of being able to go into these

37:36

food labels or

37:39

understand the difference between pasture

37:41

raised , free range , organic , whatever

37:43

it is . It's the same with meats , you

37:45

know you got the grass fed , or just organic

37:48

. You know 85% lean , 95%

37:50

lean , like all these crazy

37:52

things . And I think the

37:55

most , for me , one of the most important

37:57

things is is quality over

37:59

everything . I don't care about price

38:01

price . It comes into the equation

38:03

. Obviously , if you have your whole entire

38:05

shopping cart is organic foods and you're

38:07

spending $400 for two people

38:10

like that , that's a little obsessive . But

38:14

we can think about like we're

38:17

getting ready to start going back to getting all

38:19

of our meats either from Costco , because

38:21

Costco or some type of

38:23

whole foods company

38:25

that or whole sale

38:27

company that has you can get tons

38:29

of bulk stuff for a lower price . There's

38:33

the options of getting of

38:35

now getting food delivered to

38:37

you , that a lot of delivery services

38:40

are pretty good for the most part , at least here in Columbus

38:42

Ohio , there's

38:44

now food deliveries or food services

38:46

that get all their food right from farmers

38:49

, local farmers . We have

38:51

a couple of companies in Columbus that are just

38:53

that , are like that . And I think , like as

38:56

we , as we start thinking outside of the

38:58

box and not just thinking about what can I only

39:00

get into the grocery store and how do

39:03

I hack the grocery store , as I like to call it

39:05

? I think that's an important piece . So I'm really

39:07

glad you're you're you're bringing these

39:09

things to the surface of things

39:11

that I constantly talk about . But I mean , I'm

39:13

not a dietitian , so who the hell is going to believe me ?

39:15

Yeah , oh my

39:18

gosh , yeah

39:21

, it is about

39:23

quality , for sure . And

39:25

then so it

39:27

and it can get overwhelming . So

39:30

when you kind of can hear it from multiple

39:32

different pieces of like oh , you know , I've heard grass

39:34

fed a lot it's like , yeah , that's where

39:36

it's at . Also , do your own research

39:38

too . You know , always look up journal articles

39:41

and and and be like is grass fed ? You

39:43

know all as it is that made up to be , it's

39:45

like it , it , yes , but

39:48

do that own research If you have that time

39:50

. That will help you feel a little better

39:53

too , because you're seeing

39:55

it written out and it's it's

39:57

an journal article or a dot

39:59

or something . Dot like very good

40:01

source , and

40:04

so start again . This

40:06

is where it's at . Don't

40:10

either said than done , but try not to feel like everything's

40:12

out to kill you because it's not

40:14

Well , some of it .

40:16

Yeah , yeah .

40:19

But like , but like . As far as it being

40:21

like , well , do I get this

40:24

, this or that or this , or , and then it becomes

40:26

really stressing , like , if it's very stressful

40:29

, take a beat . Okay

40:31

, let's think about this . Let's

40:33

just try and get some grass fed meat . If I

40:35

can find the pasture is eggs

40:38

, great . If I can't do organic , free

40:40

range is going to be fine . Just fine

40:42

, you're going to be okay . And then it's

40:44

like let's go to the fruits and vegetables

40:46

. Can you get organic at

40:49

least on the dirty dozen ?

40:50

What are the dirty dozens of people start there .

40:54

Okay , I'm going to pull up

40:56

a list so I don't miss it up , because

40:58

there's a lot that changes

41:00

every year , but there's 12 of

41:02

them .

41:02

I feel like they keep adding to it . It's actually more than a

41:04

dozen .

41:06

Yeah . So it's going to be like I'm

41:08

going to the EWG website right now and

41:12

off the top of my head like strawberries

41:14

for sure , always on there Grape's

41:17

typically are . This is why wine's really

41:19

important to buy organic too . Bell

41:23

peppers are huge . Buying

41:25

bell peppers organic . Let's

41:28

see pears , nectarines , apples

41:30

. You guys know like when

41:32

you eat an apple and it's not organic

41:34

and it tastes waxy Absolutely . Like

41:38

what .

41:38

Yeah .

41:39

These . This is just something that

41:42

you are noticing . So

41:44

then internalize that and

41:46

be like this is strange , right

41:49

. And then be like

41:51

I wonder why ? And

41:54

start kind of asking yourself question why

41:57

is that so waxy ? And then it like buy

41:59

an organic one , do you have that same feel

42:01

mouthfeel ? And then you'll be like I

42:04

don't . Oh , it was the pesticides

42:07

. Was everything sprayed to

42:09

not make it break down and

42:11

basically mold and rock quickly . Yeah

42:15

, so there's some one spinach , kale

42:17

, your greens there for salads , so

42:19

definitely organic . And then

42:22

blueberries , cherries and green

42:24

beans . So yeah , there's , there's

42:26

a lot . Again , I went to the EWG

42:28

website . They always have the dirty dozen

42:30

and then also , you guys , they have

42:32

the clean 15 .

42:34

Love it .

42:35

So this is exciting , yeah , because it's

42:37

not like , oh yeah , it's like not , it's

42:39

like not all , just negative . It's like , oh

42:41

, these are clean and

42:44

let me see if I can pull those up . But

42:47

what I usually will tell

42:49

myself is , if

42:52

you know , because it does get expensive

42:54

to what you're saying , and all organic

42:56

cart is expensive and we have

42:58

to acknowledge that . So something that

43:01

this isn't true for all , but but

43:03

I tell myself , is like if it has a thick

43:05

peel , odds

43:08

of the pesticides

43:10

and the sprays penetrating into

43:12

the actual fruit that you're eating is

43:15

a little more difficult . So

43:17

if you are working on a budget and

43:19

but you're also , like you

43:21

know , kind of in that panicky space of like I can't remember

43:23

and take a beat , it's

43:26

going to be okay . Are you looking at a

43:28

watermelon that has a this

43:31

stick of a skin ? It's like you're

43:33

okay to not get organic , you

43:35

know . Are you looking at an

43:38

orange ? Or yeah

43:41

, maybe like an orange , or a papaya

43:44

, a banana ? Yeah , like

43:46

really thick , thick skin

43:48

mangoes . That is like

43:50

you're having to do this to get it off . Odds

43:53

are like the

43:55

pesticides and the herbicides are not spraying

43:58

as deeply into that , and

44:00

so kind of thinking about like that .

44:03

I love that because I always thought about , like we

44:05

always go in the fitness energy

44:08

. For years we've been saying if

44:12

it has a peel , if you have to peel

44:14

it , it's probably okay to

44:16

not 100% go organic on it . But

44:19

if you're not peeling it like your berries

44:21

and all these things you're talking about the dirty

44:23

dozen like then you they need to be as

44:25

close to organic or organic as possible

44:27

, because you know you're not getting

44:30

all the pesticides , which

44:32

is also an interesting thing . The more research

44:35

I do on what the regulations are

44:37

and restrictions are , being able to put an

44:39

organic label on a food , because

44:42

I can't remember the

44:44

exact percentage , but I think it only

44:46

has to be like 20% , 25%

44:49

or something like that organic and

44:51

depending on the food , and they're

44:53

allowed to put its organic on it .

44:56

Right , yeah , that's . That's exactly

44:59

what I know as well , and so it's scary too

45:01

. It does , it does get . It's like what's what

45:03

? Huh , if you guys

45:05

can grow your own food oh yeah , oh yeah

45:08

. That is where it's at

45:10

, and then if you can start canning

45:12

this , I I don't do this , but it's one

45:14

of my goals . I have like these

45:16

dream goals and that's been one . It's just

45:18

like start my own garden and then it can , and

45:21

then I feel so much better about like when the apocalypse

45:23

hits you know .

45:24

yeah , good happen any day , we don't know

45:26

. I love that . I

45:31

love that .

45:34

So yeah , that's , that's all good there

45:36

. One thing I did just want to say , which is

45:38

a tip that I tell a lot of my clients

45:41

and they always kind of have this like oh

45:43

, that makes sense , kind of moment , is

45:45

that

45:48

naked carbs ? And I can't remember

45:50

who coined this because I learned it so long ago , but

45:52

I still use the column naked

45:55

carbs and I try and avoid naked

45:57

carbs . And so when you go to

45:59

eat a snack

46:01

or you know even

46:03

a meal , if it's just pasta

46:06

and that's it , or you're

46:08

just eating an

46:11

apple , you're spiking your blood

46:13

sugar tremendously , which means

46:15

a lot of insulin has to come up and grab

46:17

it and pull it down . And

46:19

what happens when we go

46:22

and eat a nut butter

46:24

or some sort of almonds or something

46:26

before that , or we put avocado on

46:29

our toast or meat sauce

46:31

with vegetables in it on our pasta

46:33

, we're lessening that spike

46:35

because there's protein and healthy

46:38

fats that are going to go in your

46:40

body with it first and

46:42

prevent that massive spike . It's going

46:44

to slow it because now you're eating

46:46

more of a balanced , well rounded meal

46:48

and so your blood sugar is not going to

46:50

spike as high because it had . It's almost

46:53

like being masked by the protein

46:55

and the healthy fat just going to come up and

46:57

then I'll just a little bit of insulin has to come out and

46:59

pull it down a little bit and then it goes

47:01

up again when you eat again and go down a little bit . So

47:04

avoiding these huge spikes by

47:06

just eating naked carbs

47:08

, or just carbs alone , really

47:10

, really can help as far as inflammation and blood sugar

47:12

can come out .

47:13

I love that because it's one of the things that

47:15

I think about , even

47:18

on the diabetics side , where

47:20

we're eating , you

47:23

know whatever it might be , some fruit or

47:25

whatever it is , and I

47:27

know like if I'm eating just

47:29

an apple per se or just

47:31

a banana and

47:34

not eating some almond butter with it

47:36

or whatever it is like , you definitely

47:38

can tell the difference between

47:40

that and not eating the fat or

47:43

protein with it .

47:46

Yeah , yeah , and you'll even sometimes have

47:48

like a little crash or feel more

47:50

tired after what you thought

47:52

. You know you're like , oh , I'm eating an apple , this is healthy

47:55

, and it is healthy as great great

47:57

antioxidants , tons of nourishing fiber

47:59

. But just giving

48:01

it that support of the healthy protein or the fat

48:03

is really going to prevent that spike

48:05

and then that drop which can have you feeling

48:07

a little more tired , like that's weird

48:10

. I just you know why do I feel so like after

48:13

I ate an apple ? Could be because

48:15

it wasn't , you know , wasn't paired with the

48:17

protein .

48:20

Yeah , so

48:30

nutrition aspect could

48:33

be something that we've already kind of touched on

48:35

. What are kind of one of three things

48:38

there kind of might be a

48:40

staple for you to tell the listeners that , something

48:42

that they could put into action now .

48:46

Yeah , just

48:50

okay for

48:53

for health in general .

48:56

All the above anything that , anything

48:58

that we can think of like , because

49:00

, at the end of the day , like in terms of food

49:02

or in terms of something for

49:05

nutrition basis , it's

49:08

it's going to improve or

49:11

help blood sugars . It's going to improve overall

49:13

health . It's going to improve brain fog . It's

49:15

I mean , being able to do

49:17

the specific either food , specific

49:19

foods or some type of specific

49:22

strategy is going to improve the

49:24

overall health .

49:27

Definitely , yeah , yeah . So I would say

49:29

, as far as your meals and thinking

49:31

about meals , focus on

49:33

having a protein , a healthy

49:35

fat and a fiber with

49:37

each meal . So this , this

49:39

kind of takes away . There's another

49:41

way to look at it to . You can do like a half a

49:43

plate of non starchy vegetables , a

49:46

fourth being meat and a fourth of your plate

49:48

being a starch , and

49:51

that starts can look like rice , it can look

49:53

like sweet potatoes , regular potatoes , winter

49:55

squash , those

49:58

are kind of like the heavy quinoa , kind

50:01

of like the main starchy foods

50:03

, I guess . But you can look at it like

50:06

that . Or you have a mindset of like

50:08

protein , healthy fat

50:10

and fiber

50:12

, and that fiber can be any fruit

50:14

and vegetable , beans , lentils

50:17

. The healthy fats can

50:19

be chia seeds , flax seeds

50:21

we forget about seeds , you guys , these are so easy

50:24

and they're so packed

50:26

with nutrients and healthy

50:28

fats to help our hormones , blood

50:30

sugar , all that good stuff . You can put

50:32

them in yogurt , you can put them in oatmeal , you

50:34

can put it in smoothies , like so

50:36

simple , and

50:39

and then , yeah , so just

50:41

well rounded . Just think , if you

50:43

, if you have a idea of your like

50:46

I don't know where to start protein

50:48

, healthy fat , fiber with each meal

50:50

. Start there , I

50:53

would . I would kind of go back to the

50:55

snacking X aspect of like whole foods

50:57

and then pairing your foods with

51:00

a you know , not just eating those naked carbs

51:02

really really pairing them and

51:06

then asking yourself why you're snacking

51:09

. So that's huge

51:11

if you're somebody who's like

51:13

I graze all day or I pick all

51:15

day , or you know , I just have these small meals

51:17

and then I'm snacking a lot . Why

51:20

are you snacking ? Because it's

51:22

most likely you're under eating at your

51:24

meals and that you're still hungry

51:26

between your meals . And what happens

51:28

here is , if we're constantly eating

51:31

, one , we're not giving our digestive

51:33

system a break and two were

51:36

we're not giving our

51:38

digestive system a break and two were having

51:40

a lot of insulin that has to come out and

51:43

pull all of that blood

51:45

sugar back down , and then then you become insulin

51:47

resistant and that's where we can start to see

51:49

problems with potential diabetes

51:51

type two or just

51:54

Shakeiness and

51:56

imbalance blood sugar , which is inflammation

51:58

in general can lead to other things . And

52:02

then move , if you can after your meals . If

52:04

you can do , you can do any sort

52:07

of activity or Walk

52:11

or chore , cleaning up or anything

52:13

after your eat . You eat , you're

52:15

lowering that blood sugar significantly

52:18

right after your meal , which is , you know , 1015

52:20

minutes , soul something , little walk going

52:23

to mailbox something . Those

52:26

were probably just like my well

52:28

rounded .

52:29

I love it . Yeah , that's awesome

52:31

. Thank

52:34

you so much for coming on . Thank

52:36

you so much for

52:39

talking with us . If

52:41

someone wants to reach out to you , ask

52:44

you questions , potentially even work with you

52:46

.

52:51

Yeah , so my business

52:53

, blissfully balanced nutritioncom

52:55

, is where they can find me . I can only

52:58

legally see people out of

53:00

Montana and North

53:02

Carolina . Those are my

53:04

where my licenses are . I do

53:06

have one in Maryland , but it will expire soon

53:08

, so Montana

53:10

in North Carolina I can

53:12

see you in person in Montana and telehealth

53:15

in North Carolina . I

53:18

do take insurance , which has been a game changer

53:20

for people like Check your insurance

53:22

, friends , because you may have great

53:24

coverage for to see a dietitian

53:26

and you don't even know it . So Check

53:29

that because that's pretty cool . It's

53:32

kind of a newer thing . And

53:34

, yeah , so blissfully

53:36

balanced nutritioncom , blissfully balanced underscore

53:39

dietitian on Instagram and

53:41

if you need anything , I would love

53:43

to to work with

53:45

you or I do free like 20

53:47

minute calls just to see if we're a good fit and

53:50

if I can help . I love

53:52

it .

53:53

Thank you so much , jordan . If you

53:55

guys are still listening , if you guys are still with

53:57

, please , please

53:59

, please , make sure you reach out to Jordan . All

54:02

of us have nutrition questions , all of us have

54:04

food questions . Just

54:06

send her , send her a quick message

54:09

, even if you're not in one of her states

54:11

that she's licensed to practice in . I'm

54:14

sure she would give you as much

54:16

advice as she

54:18

can . So thank you , jordan

54:20

, so much for coming on connecting

54:23

with us , and thank

54:25

you for everyone for listening , and

54:27

I will see everybody next time

54:30

.