Speaker 1 0:05

Welcome to Healing with Nuance. We're Joely and Lizzie from J&L Integrative Health. We're sharing our discussions about health and wellness, creating a library of resources for our clients and listeners.

Speaker 0:17

Everything shared on this podcast is intended to be thought-provoking and educational, reflecting our questions and perspectives. Nothing we share here is meant to be any kind of diagnosis or medical advice. We encourage you to always decide what's best for you and your health, to consult experts, and most importantly, your own intuition and instinct about your body.

Speaker 1 1:08

That's a generalization. A little bit. It's a generalization. Yeah. But this is what you come up against a lot. We'll have people come in and say, I don't think I'm drinking enough water. I know I'm not. Yeah, I know I'm not, I know I'm not drinking enough water. Like they're doing something terrible and they should know better.

Speaker 1:26

Yeah, and they're so, yeah.

Speaker 1 1:29

Yeah. So it's like, so when someone says, I know I'm not drinking enough water, we'll say, Well, how do you know that? Say, well, I only have this much. Um, and one of the things when they say how much water should I be drinking, I think our our most common answer is you should drink water when you're thirsty.

Speaker 1:53

Right. Right. Or people will say, I drink enough water though.

Speaker 1 1:58

You know, it's like then we ask what kind of water.

Speaker 2:01

Yeah, right, right, right. Yeah, drink when you're thirsty.

Speaker 1 2:04

That's a great rule of thumb. And don't drink when you're not thirsty. Just the other side of that coin.

Speaker 2:14

I always think about that for myself though, because I'm breastfeeding. And I think like maybe I don't need to force water into my body. Like my body is pretty amazing.

Speaker 1 2:26

All right. Great nuanced moment. Everybody's different, right? Different people have different needs based on what is being asked of them. So, you know, for example, somebody who is running five miles a day is probably going to be more thirsty than somebody who isn't and needs a different level of hydration. And somebody who is producing and expressing breast milk consistently throughout the day is probably going to need more water than that same person would need, or more high hydration than that same person would need when they're not breastfeeding.

Speaker 3:08

Well, and you still would think that the body would send the signals to tell us that we're thirsty. But I think that's still true, right? I think so.

Speaker 1 3:19

So let's talk about this distinction between drinking water and being hydrated.

Speaker 3:25

Yeah.

Speaker 1 3:26

So water is a lovely way to hydrate. It's not the only way to hydrate. We can hydrate with other liquids. Not the most ideal, I don't think. Right. It's not the most efficient way to hydrate in most scenarios. Right. So um, if you have other options available to you which are preferred. So let's talk about those other options. One is other liquids, things like juice, milk, broth, broth.

Speaker 3:57

And then the other from a Peaty perspective, those are the number one most ideal. And when you say Peaty, you're talking about Dr. Ray Peat. And we'll go into him more another time. But um a lot of people who follow him, usually they will follow him due to some sort of thyroid or metabolic issue. And they find that when they drink these really like nutrient and electrolyte-rich liquids, they feel a lot better right away. Um, for lots of factors, you know, um, yeah, it had they they have vitamins and minerals, but sugar, sugar as well, will help people feel better. And um, they have all the natural enzymes and cofactors that you need to digest and assimilate everything, ideally, if they've been processed purely.

Speaker 1 4:53

You mean like in terms of milk has what you need to digest the milk, broth has what you need to digest the broth, or that they have what you need to digest other things.

Speaker 5:03

Yeah, itself. Itself. Okay. And it helps everything assimilate better. So from a PD perspective, those are ideal. I won't I won't go into the Coke situation now, which a lot of Peter's talk a lot, talk about Coke and many perspectives on that. We're not definitely not pro-Coke. I we're talking about Coca-Cola. I do have a cocaine every now and then. Um so, yes, so there's liquids, then there's fruits and vegetables, properly cooked fruits and vegetables, and even all foods have a degree of water in them.

Speaker 1 5:42

So let's focus on fruits and vegetables where you can really tell that there's there's water in them. And that water that's in the fruits and vegetables is properly structured, so it more closely matches the waters and the fluids that are in our bodies and our cells. So it is going to be a better quality water inside your fruits and vegetables than almost any water you would have outside of your fruits and vegetables. Um and I think ideally, if we're eating enough fruits and vegetables and digesting them well, and they agree with you, and all of that, you should be able to get most of your hydration from your food. Yes. Um hydration is not just drinking water.

Speaker 6:38

No, and then we can go into the um what water does in our in our body, it's basically gonna sit in our stomachs until it gets to the small intestine. So while it's there, it's diluting all the enzymes and acids. So that's why it can actually be detrimental to digestion. And we probably should drink it strategically at the correct times.

Speaker 1 7:01

And so I probably shouldn't be drinking my tea right now after having just eaten food.

Speaker 7:07

Technically, but you have strong digestion. That's true. Yeah, so many nuanced layers. But yeah, most people we say stop drinking about like a half hour before your meal and then wait at least an hour until after you've eaten.

Speaker 1 7:23

That's such a good little tidbit. Um, most people assume that they should drink water with their meal or drink a drink with their meal, and it's not ideal for digestion. Um, if you are thirsty while you're drinking, then have a sip. But um, I'd love to rid the majority of people of the uh assumption that they should be drinking water with their meals. It's ridiculous.

Speaker 7:52

Oh, one thing we forgot to mention was that the eight cup a day was introduced in 1945 when they added fluoride to the water supply.

Speaker 1 8:01

Right. So where do people get this eight cups a day from? It was shoved down our throats. No. Yeah. Yeah. It was uh shared with us by what the government's propaganda, yeah. Um, right, at the same time as water became fluoridated. So if you believe that water was fluoridated in part with uh some sort of nefarious intention, they don't care about our teeth. Um I actually saw somebody recently who's like a holistic herbalist dentist person. That's not a good description, but somebody who works with dental health through herbalism. And he said, you know, some people look at you like you're crazy if you don't want fluoride like hygienists because they've been trained. And the training and the training is not solely propaganda. The truth is that fluoride does strengthen your teeth, but it also does a lot of other things, right? And so nobody's saying fluoride is not good for your teeth. We're just saying it's really not good for the rest of your body. And so is that worth it for your teeth? That's a good way to put it. Um proceed with caution. So structured water would we mention because the water in your fruits and vegetables is structured. So there's also a movement to structure your water or to drink spring water, which is naturally well structured. And so what we're talking about there is the ordering of the hydrogen and oxygen molecules, uh, the way that they are structured or ordered with each other. Um, and we use at our office the Mayu swirl, M-A-Y-U swirl, which is a vortexing carafe that uses a magnet to spin the water in a vortex. So it's it moves the way that water moves in nature, which which brings that structuring into the water. Um, we love it. And when you drink it, you it tastes like you're drinking water out of like a fresh mountain spring, which is what we're going for. Um, you might notice if you drink fresh spring water, like not from a bottle, but from a spring, um, or if you drink structured water, there's a different um feel. There's like a different mouthfeel, a different texture to the water. It feels a little bit thicker. And this is something that is uh referred to as fourth phase water, um, which is not exactly liquid or gas or solid, right? It's not ice or vapor. Um, it's actually a fourth phase, which is more akin to plasma, and it's more akin to the waters that are actually in our bodies and in our cells. Um, I've heard all different percentages, whether we are 60 something percent water, 70 something percent water, or 90 something percent water, there's no getting around the fact that water is a huge component of our body, but most of that water is fourth phase water. So if we are drinking fourth phase water or something close to it, we're gonna get better hydration than if we're drinking another kind of water. Um, and then I think it's also important to talk about minerals.

Speaker 11:48

Right. So I was going to mention if you have a spring by your house, it's ideal to go to that spring and get water yourself. If not, there are some companies that we trust as far as water goes. But um, I I even at this point I prefer the natural sparkling water because of the minerals.

Speaker 1 12:11

So if you go to findaspring.org, you can actually find there's a list of all different um springs. So that's a good way to find if you have one near you.

Speaker 12:21

But yeah, uh so on to minerals. So natural doesn't natural sparkling water I know has minerals. I'm sure natural spring water is.

Speaker 1 12:36

I think is mineral water. And if it's not, I mean, I guess all water from different places on the earth has different mineral content, right? So some of the places that you get mineral water from have a specific makeup of minerals that um you're used to the taste of, like the Gerol Steiner that you drink, which is naturally sparkling, um, also has a very particular taste, and that's because of the mineral makeup of the water at that spring.

Speaker 13:07

And so if neither of those are an option and you're filtering your own water at home, hopefully we're still not drinking straight tap water. Um, but if you're filtering your water at home or you have an RL reverse osmosis system, we do need to be adding minerals back in.

Speaker 1 13:25

In order to be well, well hydrated. So we like the trace minerals from the company Concentrace, but there are different mineral supplements you can use. And in that liquid form, you just put a couple drops in your glass or several drops in your pitcher. Um, we can also mineralize with salt. Um, I usually I try to do salt water every morning. Um, I just take a good quality sea salt and dissolve it in a little bit of warm water and drink that as a way to get some minerals in case I'm not gonna have mineral water for the rest of the day.

Speaker 14:09

Yeah, another way would be doing herbal infusions. So making your own strong teas with some loose herbs.

Speaker 1 14:19

I didn't really think about that as being a way to get minerals. That makes so much sense.

Speaker 2 14:23

Oh, oh yeah.

Speaker 14:24

I love that. Uh we'll we'll do another podcast on good ways to use herbs. We're we're not, we don't claim to be we're not master herbalists, yeah. But I have my rotation of different ones that I like, and yeah. Um yeah, it's an easy way just to be drinking different minerals and um yeah, vitamins throughout the day. The other aspect of the minerals in the water, so sodium and other minerals, would be that it helps us to truly get hydrated. If we're drinking the plain water, it sounds crazy, but we're actually dehydrating ourselves if there's no minerals in it. Tell us more. Um I'll try. It's it thins our blood, it dilutes our blood, and then the osmotic balance throughout the body is thrown off. And does it complete our minerals? Yes, I'm not I'm not super, I should have researched this a little bit more, but I believe that in osmosis, the water follows the so the sodium. It's it's one of them.

Speaker 1 15:32

Either the water follows the sodium or the sodium follows the water.

Speaker 15:35

Right. And so either way, we're without the sodium in the water, the minerals are just going right through us.

Speaker 1 15:44

I like to think of it, and I don't know if this is the same thing, but I think of it like imagine we have a good balance of mineral water in our body, right? That our fluids in our bodies are made up of good mineralized water. And if we add a bunch of water that doesn't have minerals in it, and then we're peeing out some of our fluid content, we're diluting the mineral balance of the fluids in our body.

Speaker 16:14

Yeah, that makes a lot of sense.

Speaker 1 16:17

It may not be a scientific explanation, but it's like one of those logical explanations.

Speaker 16:22

Yeah, we don't we don't claim to be scientists, that's for sure. Um, the other thing with the I see a lot of people today who drink a lot of water and are extremely stressed out, a little bit spacey. Um, and that's because it actually imbalances the space, like the air and the ether elements in our body when we are over consuming water. And that's because it's taxing the kidneys. And we can almost look at it the same way as like fasting, how our body needs a break. Like our body doesn't need to always be processing water throughout the urogenital tract. That makes so much sense. And when the kidneys are stressed, that directly correlates to like mental imbalance.

Speaker 1 17:08

Kidneys have been on my mind to talk to you about because it came up in one of the lectures I listened to yesterday, and it came up in my mind. I didn't say it out loud for somebody that we saw today.

Speaker 17:17

Yeah.

Speaker 1 17:18

Um, it feels like there's a some good relationships there between kidneys, hormones, um, and neurotransmitters. There's something, something there to dig deeper. And the kidneys are where we process fear. So yeah, there's yeah, so much there for another day uh once we've done a little more researching and thinking.

Speaker 17:50

Yeah. Another big one we haven't mentioned yet is not drinking cold water. Oh yeah, temperature. Not yeah. Yeah. So think about jumping into a cold pool and how everything tenses up and everything is constricted. When we drink cold water or cold liquids, that's essentially what our cells do. And it's really hard to get deeply like penetrative hydration when we're consistently having that cold input, and it also is uh depleting what is it, liver chi? I think so.

Speaker 1 18:27

Ideal temperature is room temp, body temp, or warmer. Any downside to drinking warm or hot water?

Speaker 18:37

If you ever have a pitta imbalance, if you have too much heat in your body, internal heat and and inflammation, you just don't want it to be too hot. And so probably room temp would be best for those types, people that are more reddish in their tones and hair and skin, or are you know dealing with some sort of inflammatory excess heat type of situation? Okay, and if it's really today, it's going up into the mid-90s, and I did not heat up my water today, but otherwise I I do.

Speaker 1 19:14

Um, so I think it's also funny, interesting that like we're talking about you don't always have to drink water to hydrate, and I'm sitting here drinking my tea, which is just basically water at this point, and you're talking about your water.

Speaker 19:27

Well, my water is actually alfalfa and horsetail today. Herbal infusion for the win.

Speaker 1 19:33

Very rarely will I do plain water. Yeah. Um, I only really have plain water if I'm using it to swallow a pill, like and I don't have something in my cup already, then I'll have a little water just to swallow the pill. But I would never I very yeah, rarely, if at all, will sit down and just drink a glass of water.

Speaker 19:58

Yeah.

Speaker 1 19:58

But I do love my tea in the morning. Um, and I do that, I do like hot lemon salt water, and I'll bring lemon salt water to work with some rose powder in it. I have one in there and basil. Love that. And then today I put my herbal tinctures in my water bottle.

Speaker 20:20

I love that actually.

Speaker 1 20:22

I really like I really like a bitter tart or astringent flavor. So plain water to me is just not that satisfying unless I'm like really hot, really thirsty.

Speaker 20:37

It's definitely underwhelming, except when it's the mayu swirl with the electrolytes added, it tastes like, oh, that's exactly what my body needs.

Speaker 2 20:47

Yeah.

Speaker 1 20:49

Um, so the other thing, uh other foods that can hydrate us, actually. Uh, we wanted to mention kanji for sure, and like other like foods that you cook with water or in water are a great way to hydrate your body. And we saw Andrew Sternen, I think is his name, on um on Instagram shared a reel that we both just really loved about kanji and why it's so hydrating. And it basically acts like time release hydration for your body, the way that the water is cooked into the rice and then is released into your system as you're digesting it is like it was so beautiful.

Speaker 21:36

And yeah, when you when you make kangee properly with like six to eight times the volume of rice. Yeah, you think about each rice kernel absorbing all of that liquid and then releasing that throughout the digestive process. It's it's so beautiful and feels so nice.

Speaker 1 21:56

I love that. So, like, think about the difference between drinking water. Having it sit in your stomach versus receiving water through every process of digestion.

unknown 22:05

Okay.

Speaker 22:06

Every metabolic process. Yeah.

Speaker 1 22:08

It's amazing. So yeah. So now I want to look at our notes and see if we missed any big big points here. Um, so we talked about water temperature. Um, we didn't talk about just intention with your water. So one of the beautiful things about water, it's so um, assuming it is clean and pure, it's so clean and pure. It right, like even the fact that we're saying we want we want more from our drink. Water is kind of like a blank slate and it can really hold your intention. And you know, when we give homeopathic remedies, we give them in water. When we give flour essences, we give them in water because water can retain frequency, it has memory. Yep. I hesitated because I think some people find that phrasing to be like water has memory. Come on, but it does, yeah, it does. I'm like always trying to find the way to say things that won't rub anyone the wrong way, but then you never end up saying anything. And I say the things that rub everyone the wrong way. We're a good team. Um, so water has memory, water retains frequency, and so if you are drinking water, give your intention to that water because that intention will be transmitted to the waters in your body. Again, all of this is more powerful if you're going with your fourth phase water, your mineralized structured water. Um, but your prayers, your intentions, your love um going into that water, and then that water going into your body starts to infuse the cells of your body with that frequency. Um yeah.

Speaker 23:59

I love that. Um, yeah, the plastic. I'm actually really angry about that right now. Let's talk about it. Get it out. Just seeing like the multi-million billion dollar industry that are plastic water bottles that they have convinced everyone that they need to be carrying on their person at all times is actively like harming us all.

Speaker 1 24:25

So, right. One one side of it, right, is that selling water in plastic bottles makes water more accessible. And when there is somebody who does not have access to water, that's a positive thing. The other side is that we've convinced everybody that they need to have water at a moment's notice all the time. Have water, whether it's in a plastic bottle, sitting in your car, being heated up and cooled down and heated up and cooled down, and all of that time you're just getting microplastics in your water, and then those plastics in your body. And we have enough contamination that we have no control over, from the air that we breathe to the water that we drink, um, any publicly provided water that has not been properly sanitized, filtered, um, has all kinds of terrible contaminants in it. And it's like depressing to talk about and it's frustrating. I don't ever want to be a fear-mongerer. Like that's really important to me. Um, but it's wild that we think it's okay and that it's become just a phenomenon that everywhere you go, there's water and plastic bottles. Yeah. I don't know what the alternative is if we're providing water publicly. Um, people don't want to drink out of water fountains. Do we trust that? And then like I'll have a sip every now and then if I'm thirsty. Yeah, but I mean, I guess what I mean is like there's fear around that. Now, oh, you're sharing germs. Oh, it's just like there's fear around everything and not fear where there should be.

Speaker 26:05

Yeah, right. And it's like they've convinced us, yeah. I'm saying they they have convinced us that we need to spend money on all of these things that are killing us. So it's not just water, right? It's like sometimes you go to someone's home and they're buying dryer sheets and glade plugins. I don't know how they did this to us. Oh my god.

Speaker 1 26:28

The glade plug-in scenario is really mind-boggling.

Speaker 26:32

When I'm walking by a house and I can smell the dryer sheets from their laundry room being pumped out into the environment, and I'm just like, what's happening?

Speaker 1 26:42

So I think the best case scenario here, because you know, we will talk about this in a later episode. We do a bioresonance scanning um process here, and we see in everybody hyperestrogenism, which is coming from all of the excess plastics that we're exposed to all the time.

Speaker 26:59

And um animals that have been injected with hormones.

Speaker 1 27:04

So the best case scenario, because we cannot rid the world of these toxins right now, best case scenario is that our body is functioning as well as it can to be a proper filter. Um, and so, you know, part of what we're doing in our practice is helping people to optimize the functions of their bodies. And that looks like a lot of different things for different people. And sometimes we've got lots of acute crises to tend to before we can really just be in optimizing mode. But ideal scenarios that your body can handle the toxins and process them and still function well.

Speaker 27:41

Yeah, absolutely. I mean, I'm all for selective toxin intake. You know, I just I want to know what's what so I can make the choice and I'm not just blindly doing something, what you know.

Speaker 1 27:54

And that's the part that's so infuriating, just about people whose focus is not on these things and they're not aware, and they're being essentially poisoned all the time, whether it's like low grade or high grade poisoning, right all the time without having any awareness, just because it's not their particular passion to find out about it.

Speaker 28:17

Right. And I think that's what we hope with our clients is can we tune them more into their own bodies, their own urges and sensations, and realize, oh, I actually don't want to be drinking eight of these plastic water bottles a day. Or, you know, like, yeah, sometimes after I eat a meal, I will have a little bit of water if I'm very thirsty. But I know that my body's asking for it, you know. So it's like, can we all learn how to just listen to our own bodies? I think it would save us so much grief.

Speaker 1 28:55

But this is so this is like a larger issue that actually was thinking about in terms of the plastic water bottles, too, that it's our hustle culture, right? So people have to grab that water and the go because they're not, they don't have time, they don't have space to like prepare. And yeah, I think one of our main missions in our practice is uh showing people and teaching people and guiding them that it's possible to slow down enough to be tuned into your own body and to be able to make your own discerning choices about how you move through the world, and that's we we want everybody to have that, to be able to go, I don't feel like having that right now, or I don't feel like doing that right now. And actually, I'm I'm I'm worth it. I'm gonna make the time to prepare this herbal infusion for myself or this water with lemon and salt to take with me so that I don't have to grab a water bottle. And on the day when you didn't do that, and you are really thirsty because you were running around sweating a lot or something, and you need to grab a plastic water bottle. Well, then thank goodness they exist. I don't know, it's so hard to take one side or the other completely. We're in such a crazy world, yeah. Nuance, healing with nuance. Okay, so um, oh sip don't chug. Yeah, sip don't chug.

Speaker 30:32

That's it. Self-explanatory sip don't chug. Um, yeah, your stomach does not need to have you know more than a couple ounces of fluid in there at a time. I don't know.

Speaker 1 30:45

And even so we've been talking a lot about fasting lately, water fasting, and even when you're water fasting, you should just be sipping water gently throughout the day. Um and probably, you know, half a gallon, less, more, depending on how thirsty you are. But fasting is one of the times when you do need to make sure that you are properly hydrated. Um, but that's sort of a special case scenario uh where I would always make sure to have plenty of water because I'm not getting in hydration through food.

Speaker 2 31:24

Right.

Speaker 1 31:26

Um, anything else on cooking styles? We talked about kanji being really great.

Speaker 31:32

Um yeah, um, so looking at your meals as like your primary hydration avenue is really healthy. And a lot of people, uh, I know Lizzie is not a fan of soup, but a lot of people on like healthy Twitter right now, X, I'm sorry, are into this soup for breakfast thing, which I've done. I feel really good with that. It's like a broth, gelatin, coached egg situation. So I have questions. Yeah. Since you added me for not like getting soup.

Speaker 1 32:05

If you have like a bowl of soup, does that not feel the same as having a bowl of water?

Speaker 32:12

It depends if it's if it's broth, it's it has the proper minerals. Okay. And if it's all cooked together, everything is already married in the pot, type of a situation.

Speaker 1 32:22

So I feel like for the most, so in my head, there's diff two different kinds of soup. One is like broth with some things in it, and the other is like a more congealed, thicker soup.

Speaker 32:35

Definitely two different styles.

Speaker 1 32:38

That is true. That is true. So for me, just to I want to explain myself a little bit. I hear you. I've I've thought about this too. And I know that you know, but for everybody else, for me, having a bowl of broth with some stuff in it is a particular, that's a particular kind of hunger. And I I in general it's less appealing to me unless I'm in a state where I'm craving that. And a more thicker kind of soup, more interesting to me in terms of a meal. Um but still for the most part, it I think it feels it feels boring to me as an experience. It's not that I don't like the soup, but it's like not, I don't crave a soup usually, like in terms of a food experience.

Speaker 33:36

We're going on to a soup tangent, guys. Okay, so I yeah, totally. So when I have this for breakfast, I'm talking maybe like a third of a cup of broth. I won't have like a huge bowl, that would be a bit much. Um, and then the whole other concept of these, like, so there's a chip, is it is a chili a soup? Are we calling that a soup? I'd call that more like a stew. So separate conversation. Right. But I also have to question things like biscs or any sort of blended vegetable because that is basically like a smoothie. And we don't like smoothies here. It's the idea is that you're getting in in one sitting way more than the body could comfortably handle if that vegetable was or fruit was not pureeed, right? Yeah, and you're not getting the benefit of the fiber. Right. There's no chewing, it's dampening digestion. Yeah. I wish I had never brought up soup.

Speaker 1 34:34

No, I think this is really good. What a hydration conversation would not be complete without a soup conversation.

Speaker 34:43

Oh, I'll just throw all these fruits into a blender and then drink it in five minutes, and that'll be great. Not a fan. Um, I you know one of the worst things you can do for your blood sugar and also for your digestive strength.

Speaker 1 34:58

Yeah. So you're talking about in most cases a smoothie, uh a cold, wet, non-fibrous blend, sugar bomb, sugar bomb. Um even a green smoothie that isn't sweet, still it's better to chew the food.

Speaker 2 35:18

Yeah.

Speaker 1 35:20

Um question for you. We're really going on tangents now, and I want to come back to soup in a second. But so Joely and I have a lot of conversations about our different digestive experiences. And you said that for you, spinach tends to be hard to digest. What about spinach where the fibers already like pre-masticated? So, like a spinach in a smoothie, is that easier to digest? I don't know.

Speaker 35:50

I would never do that. Or okay, good point. All right. Anyway, you shouldn't see my face. Spinach, raw spinach in a smoothie.

Speaker 1 36:00

Um, so wait, so back to soups for a second.

Speaker 36:04

Yeah, go ahead. Okay, so tell us about your breakfast.

Speaker 1 36:10

Oh, yeah.

Speaker 36:11

So it actually feels really good. I'm really into gelatin right now. So gelatin is similar to collagen, but I'm not a big fan of collagen anymore because uh it can actually form oxalates in the body, which are damaging for a lot of different organs and joints. But um, so gelatin has all the promise of collagen that collagen fails to deliver, right? Is that the collagen is going to go into your body and make your skin and your hair and your nails and everything nice. The collagen does not reassimilate in that way in the body. But gelatin, you know, the texture that it forms, from my understanding and my felt experience, does do that. It's very good for the gut lining. That's why bone broths are usually recommended, high-quality bone broths that jiggle, not the kettle in the fire, guys. Um, and I do feel like it adds like a bounce to the skin and supports all of those functions in the body. It also is higher in glycine and lower in tryptophan, which is a better amino acid profile as far as um like the serotonin reaction in the body.

Speaker 1 37:24

That's interesting because I was just hearing today that tryptophan being a precursor for serotonin, like it's important to have such nuance needed for this conversation.

Speaker 37:37

Some people's bodies really don't do well with um any sort of serotonin. And I think we've been told for years that serotonin is the problem, or we need to fix the serotonin, but it's really we need to fix some of the other neurotransmitters and like the inflammation that's stopping a serotonin from being produced properly.

Speaker 1 37:55

Yeah, it can cause a lot of havoc in the gut, too. Okay, so much there. So maybe we'll get into that more on another day.

Speaker 38:02

Oh, but back to like so cooking, having food, a lot of good hydration in your meals. So that would be like light braising of fruits. I'm sorry, yeah, fruits. We could even do some raised apples, stewed apples, um, braised veggies, as opposed to like roasted or like pan-fried or anything like that. We want to preserve the natural hydration of we don't want to dry it out. So, like air frying, no thanks. Yeah, sad, sad day. That was a big psyop, too. Was whoever came up with these air fryers, what's the agenda there? Convenience. Like I don't know, but I do have an air fryer.

Speaker 1 38:53

Okay, so many things I want to say. One is uh, I think we said this in our, well, we said in our first in our intro podcast that we, you know, will not always be right, but we also reserve the right to change our minds like pretty regularly. We are always learning new stuff and um and growing and developing our understanding of how the body works. So you are coming along on that journey with us. So just so you know, we're not trying to pretend that we're experts, but we are passionate and heavy researchers. So we've got a lot to talk about.

Speaker 39:28

Right. And also we don't claim to be role models either.

Speaker 1 39:33

Yeah. I everybody is unique and that perfect has their own set of priorities, values, vices, pleasures. Like we're not here to tell everyone to do everything uh completely purely. We're because we do that. Yeah. You know, no, we're here to help you understand how your body works so that you can make the choices you want to make and understand how to take care of yourself.

Speaker 2 39:59

Right.

Speaker 1 39:59

I love that. Yeah.

Speaker 40:02

And I guess so just to wrap up the cooking portion, you know, we Lizzie and I are women of a certain age, you know, we're both 40, and it's it's uh, we're always talking about like, yeah, we want to preserve our a youthful appearance. So that's not done through like um aggressive grilling and pan frying, they create ages, which are uh advanced glycation and products. Yeah. So literally they're called ages because they speed up aging. So anything that's like gentle, simmered, poached, raised, stewed are ways that um your skin will thank you down the road. Yeah, you're preserving hydration in your food for your body.

Speaker 1 40:50

So instead of instead of pulling the hydration out of your food during cooking and then needing to rehydrate with water, that's not gonna do a great job of hydrating. We're preserving the hydration in the food so you can drink less and process your food better and be hydrated at the same time.

Speaker 41:09

And then as a result of being better hydrated, you're gonna feel thirsty less, presumably.

Speaker 1 41:15

Right. So um, one other thing I wanted to say that came from the soup conversation, and you're talking about gelatin. And in some cases, you're adding gelatin into your soup, but in some cases you're making soup with meat that has bones or broth with meat that has bones that has natural um collagen. Yeah, tails, feet, bones. Yeah, so just to say that this could be something you're adding in, like a supplement that that creates that impact in your broth, or it could be a natural product of what you're making the broth or the soup with.

Speaker 41:56

Natural is probably always preferred.

Speaker 1 41:59

Well, it's like how we would prefer always to use a whole herb than to use an extract, like an extracted compound from an herb, because the whole herb has everything that you need in order to properly assimilate and use the compounds within the herb.

Speaker 2 42:17

Right.

Speaker 1 42:18

And so, similarly, if you are using a bone and the natural product of that is gelatin, that gelatin's probably going to be a better match for your body than something that's been extracted, powdered, and then re-animated in your liquid. Absolutely. But these are just little, little nuances, you know, how we like to understand what's going on with our food and our bodies. Again, it's not to say you should do everything perfectly, purely, the best possible all the time. It's just more information.

Speaker 42:54

Yeah, an Ayurvedic saying is we need to learn the rules so we can learn to break them.

Speaker 1 43:00

Yeah, we're all gonna break rules. But if you know what the rules are and why they're there, then you can support your body when you break them and need to process things well.

Speaker 43:14

Well, and part of that though is taking ownership for your own health. Ding ding ding. Yeah. So we really want to work with the people that are ready to take ownership and are kind of tired of outsourcing it to doctors, other practitioners, influencers. Yeah.

Speaker 1 43:35

It's hard. It's we can be more effective when we work with people who already know that they want to take responsibility for their health. There's a lot of there can be a lot of time spent um you know, tending to the needs of figuring that out. So we're like, how can we be the most effective to help the people who already know? To take responsibility.

Speaker 44:02

Yeah.

Speaker 1 44:03

For a lot of people, I think it's very overwhelming to start to take responsibility for your health. That's kind of all I have to say.

Speaker 44:13

It usually happens after during a health crisis where you realize I have no other option. Nothing has worked. No one's fixing me. I have nowhere to go but within.

Speaker 1 44:24

And hopefully that's an inspired shift rather than being something that you feel like you should do and then it feels like a heavy burden. If it is naturally inspired, it's a little easier.

Speaker 44:39

Yeah, definitely.

Speaker 1 44:41

It's never easy, easy.

Speaker 44:44

No, it's usually harder. We were just talking about that today about how you know, really listening to your body, it it makes you aware of all the fluctuations and it can be uncomfortable. But that this is this is what's happening. So it's either we're choosing not to listen or we're listening. And either way, we're getting you know ramifications within our body. So we may as well listen and do the best that we can, but it's not it's not easy.

Speaker 1 45:14

No, we're both navigating hard moments in terms of like discerning exactly what's going on and how to navigate it in our bodies.

Speaker 45:25

Yeah.

Speaker 1 45:27

Freaking hormones. But we but we love we love working on it, but it's uh it can at times be really discouraging.

Speaker 45:38

Yeah, but that's why we have people to talk to and we can always talk to each other, and that's why I think a lot of people resonate with us and want to come work with us. Yeah, very non-judgmental zone.

Speaker 1 45:54

We're all messes here. Oh my gosh. Okay, so I think that's probably it for hydration. We got to talk about food. What do you think? Think we'll keep this version? Most of it. I feel like the end was a little end. We actually picked up our stride. All right. It'll be fun anyway. So um, thanks so much. Thank you. We will see you, or you'll hear us again soon for the next episode, which I think will be easy to digest foods or something like that.

Speaker 46:36

Uh maybe like the intake form and our our scanning software. We'll see.

Speaker 1 46:42

We'll see you again soon for another episode of Healing with Nuance.

Speaker 46:48

Bye guys. Thanks so much for joining us for this episode of Healing with Nuance.

Speaker 1 46:56

Stay tuned for more nuanced health and wellness education. You can find us at JLI Health.com and email us at JL at JLihealth.com.