Things We Changed Our Mind About: Part 1

In this episode of Get Your Shit Together we chat about:

🧡 Foundations we keep, and how we’ve evolved our methods with clients

🧡 Red flags we see in the online coaching space 

🧡 Moo milk, alternative milk and flours 

🧡 Carbohydrates, candida, and veggies

Episode Show Notes: www.getyourshittogetherpod.com/podcast/episode93  

Follow us on Instagram @getyourshittogetherpod 

Connect with Adina:

Instagram: @adinarubin_ 

Website: www.adinarubincoaching.com 

Enroll in self-paced Strength Training for Happy Hormones (STHH)

Connect with Diane:

Instagram: @dianeteall

Website: www.diteawellness.com

Enroll in Root Cause Reset (self-study): www.rcrprogram.com 

Transcript

Adina: 0:27

Hello.

Track 1: 0:29

Hello.

Adina: 0:30

Hello.

Track 1: 0:31

Good morning.

Adina: 0:32

Look at you and your pajamas.

Track 1: 0:35

I am party on top. Oh my gosh. Tangled up in my chair. Oh, no. And I'm business on the bottom or am I, if I have ripped jeans on? I don't know, but, but the reason I'm wearing my pajama top Friends is it's covered in food, food drawings. Not actual food, but we've got seafood,

Adina: 0:58

Mine's actually covered in food, if you're wondering. I,

Track 1: 1:02

Black though. Good move.

Adina: 1:04

yeah, and I think the food is lower than you could see, but yeah. What's your food?

Track 1: 1:08

Uh, seafood. So it's from print, fa, print. Fresh. Oh my goodness. Words are hard. Print fresh. So here we go. Here's a little pan. If you are watching on the YouTubes, because we have that going linked in our show notes. There's Doug over there sleeping. So I've got crabs. O oh my gosh. How many

Adina: 1:24

She's got crap.

Track 1: 1:27

I've got crabs, I've got oysters, lobster. The illustrations are just so fun. It looks like they were done in guash or some kind of acrylic before being made into this pajama set. So let me just pan you up here. Yeah. I don't actually have crabs, but I have them on my pajamas and it's from print Fresh. Love their pajamas. They're so cute. And they have house dresses. I think that's what they're called, or that's what I'm gonna call them. Super

Adina: 1:56

like nineties.

Track 1: 1:57

Yes.

Adina: 1:58

I, I so cute. Yeah. My shirt just has food on it. Like I spilled soup on it because I, we record at nighttime for me, and we got back from the beach at like 6 45. I took a shower. And then I didn't wanna like put on my pajamas, so I just like threw back on a t-shirt that I was wearing earlier that I had also spilled a lot of soup on.

Track 1: 2:29

You are eating soup when it is so hot.

Adina: 2:31

Yes. And I know that sounds crazy, but I had chicken soup in my fridge leftover from chais and I put a lot of salt in it and it just was hydrating and wonderful. I wasn't like, it was cold in my apartment, like the airs on, I wouldn't actively be sweating into my soup I've done it before. But yeah, no, it was steamy hot chicken soup and the air was on and it was fine.

Track 1: 3:01

I have sent Neil to work with leftover chicken soup and it gets nice and gelatinous. Right. But he doesn't have a way of warming it up and I. I remember asking him, I was like, oh, sorry about that. That was just like what we had for leftovers and I like to put a lot of rice in there too. Or if we have nudes noodles in there and he was like, oh, I just ate it cold. I'm like, that's unhinged

Adina: 3:25

Yeah.

Track 1: 3:27

He's like, it tasted good

Adina: 3:28

I don't authorize that behavior.

Track 1: 3:30

jello. Basically.

Adina: 3:32

Gross.

Track 1: 3:34

Yeah. Well, what are you eating over there? That's not so chicken soup, that's the thing. Anything else you wanna tell us about?

Adina: 3:41

Well, my mom was here last week. She just came for like a four day trip. She missed the babies and we did some restaurants as we do, and Manara, that's the restaurant that Diane and I went to multiple times when she was here. They put out their summer menu and it is, Your me, so,

Track 1: 4:09

Yum.

Adina: 4:10

oh my God, it's so good. We ate this like fried zucchini blossom. It was like a Tempur red zucchini blossom and it was stuffed with almost like an arni, kind of like che rice Herbie Ci that was outrageously good. And then they also had fish and chips on the menu. And when like a really lovely upscale, like chefy restaurant has like street food on the menu, you know, it's gonna be so good, you know?

Track 1: 4:47

because fish and chips, usually I just skip that one. Like what is, what's in it? Fish and chips.

Adina: 4:53

yeah. No, it was like the perfect fry on the most like buttery whitefish, flaky, just excellent. And the french fries were. Also the perfect fry. Like, you know, they fried at the perfect temperature when it's just like crispy. There's no sog whatsoever

Track 1: 5:13

Sometimes I like the sog, a little bit of sog on my fry. Just

Adina: 5:17

not about the sog. I need that crisp with like a mushi potato inside, super salty. And they had these like, um, fried, they were almost like shishito peppers on top, like kind of sweet with a little bit of heat. And there was like an aioli for dipping and a salsa for

Track 1: 5:35

lottery peppers? Because sometimes you do get one that is hot.

Adina: 5:38

Yes. This was not that, it's a different pepper that grows here that I wasn't familiar with, but there was a, an aioli and a salsa for dipping and it was excellent.

Track 1: 5:49

Did you get your loaf of bread? That comes with everyone's entree at Manara too.

Adina: 5:54

So we actually didn't, cuz we didn't eat. It was dinner. We didn't eat lunch there. That's like the lunch menu special. Yeah.

Track 1: 6:01

just a lunch loaf.

Adina: 6:03

Yeah, so we handpicked some other appetizers that were yummy too, but those were the highlights for me.

Track 1: 6:08

That sounds like a great visit.

Adina: 6:09

Yeah, it was really nice.

Track 1: 6:11

Over here. I have been just fixated on some of the same dishes. So last week I talked about the smoked and sour chili chicken with pineapple, so I made that again, but a highlight, speaking of soup, I guess was went to a farm to table dinner that was hosted by Kids' Food Basket, which here in West Michigan is a nonprofit that started, I believe, over 20 years ago, feeding kids who did not have lunch. Some kids really. They might have breakfast and lunch at school these days and maybe not something at home. So it grew from providing lunches to local kids at schools to also now providing suppers, sack suppers for families. And they have food pantries all around West Michigan, but they have this beautiful farm that has just exploded over the last few years that not only provides produce for these local farms and fam, local families and local pantries, but also education for kids. And it was cool to learn about what they're doing. I volunteered there to stuff sack lunches in the past, but they were showcasing some things that they are growing and some some new things that are happening at Kids' Food Basket. So it was really cool. And someone shared a story that there were some kids that visited the farm and they were like, this can't be healthy food. They're like, why? They're like, because it tastes so good. So something

Adina: 7:39

I hate that people have that perspective though.

Track 1: 7:41

I know, but they're, they're littles and you know, if maybe you haven't had that at home or you've seen veggies that look a certain way, like maybe they're mushy, maybe they're scarce or just not as fresh, like a fresh tomato is so hard to not like a F local, in seasoned tomato, you know. Um, but the chef prepared a few different courses and the first one was barta with some tomatoes that they grew in one of their hoop houses. Then we had a gazpacho that was curried with some

Adina: 8:14

Is this TRO soup?

Track 1: 8:16

Yeah, little gazpacho soup. They did do a pork wellington, and it was wrapped in a cheddar biscuit with

Adina: 8:24

Oh my.

Track 1: 8:25

that was delightful. And a peanut butter and jelly pie, which was like mixed berries, local mixed berries with some mousse. So it was really creative and it was cool to see what they're doing locally. So that

Adina: 8:36

That's so nice.

Track 1: 8:38

Yeah. As far as other things I'm consuming not much media because I have just been consuming books and y'all know I like to do the handmade stuff. So this is a prototype, but figuring out Kindle cases or Kindle sleeves to

Adina: 8:53

This is a prototype.

Track 1: 8:56

Yes, because it wasn't, it's not fabric I would've chosen, but my mother-in-law and I were trying to figure out how to sew these like the perfect size, but I'm customizing my Kindle, as you can see if you're on

Adina: 9:10

So cute.

Track 1: 9:11

stickers. So we've got women business owner here looking like a snack. I think it's a chocolate chip cookie. And I'm gonna put a pop socket on here so I don't drop my kindle on my face. So that's what we're doing over here and I just love it for reading at night when the screen can be black with white text and you can now adjust settings. So this was an upgrade over Prime day Uncle Jeff got me with the Kindle deal.

Adina: 9:34

Gotcha.

Track 1: 9:35

Yeah, I mean, I try to, and don't get it wrong, I still love library books and I couldn't believe the amount of y'all that were in my DM saying like, yeah, you can download audio books, eBooks from the library via Libby app, which that was an option at my library or their instructions to download via Amazon, and you can return it to the library when you're done. But I don't know how some people are reading on their phone. So many people were like, oh, I don't use a Kindle. I just read on my phone and I'm like, your phone with all of those distractions. So it's not for me. So this for thick books, bedtime reading? Yes.

Adina: 10:09

I've done it in the past, not a phone. I think I used to do an iPad when I was on the subway, like commuting in grad school, and I had. Chunks of reading to do all day, every day. and it was the only thing that I could do to keep it on the move with me. But

Track 1: 10:26

of papers or,

Adina: 10:28

yeah, no matter what you do to the screen, like by the end, your eyeballs are just like, help me.

Track 1: 10:34

Right. I can't do it. I already spend so much time on screens, so I like that the paper white has this warm setting now and it looks like paper, which is really nice. Yeah. So have you had any time to watch anything or?

Adina: 10:47

Yes. Um, okay, so we're in the middle of the bear. This new season of the Bear. Did you start it? We talked about that. We talked about

Track 1: 10:53

am halfway through season one. It just gets too stressy for me.

Adina: 10:58

I, I hear you. But it's worth powering through. Um, we also watched Blackberry. Did you watch it?

Track 1: 11:05

Mm-hmm. So bear and black berry.

Adina: 11:08

Yes. So Blackberry, it's a movie that just came out, um, It is available for rent. I think you have to do it if you're streaming,

Track 1: 11:20

Mm.

Adina: 11:21

but it's got the guy from, it's always sunny, you know? Um, what's his name? Uh, Glenn, um, I'm gonna look it up. Glenn. Glenn Howerton. You know that guy from Always Honey?

Track 1: 11:36

Yes. The tall, like

Adina: 11:38

Yeah. he's funny. He's pretty funny. And it's the story of like, the rise and fall of Blackberry, the company, the, the cellular phones that we had growing up. Did you have a Blackberry?

Track 1: 11:52

no,

Adina: 11:53

Really? Were you trying

Track 1: 11:55

was that a New York thing too?

Adina: 11:57

it was a New York thing and also it crossed over my gap year when I went to Israel after high school. And the Blackberry Messenger was like the original messenger that you could use. On data with like, in different countries. And so it was great for, Yeah. bbm, what's your pin? You know, hit me on bbm. Um, so that was great for if you were international and you still had access to texting. But the movie was, it surprised me. I it was way more fun. It was funny, it was enjoyable. Um, I liked it better than Air, which is kind of like a similar

Track 1: 12:42

Is that about AirPods? Oh no, that was about That was the sport movie.

Adina: 12:47

Sport, Diane know

Track 1: 12:50

Basketball.

Adina: 12:51

Um,

Track 1: 12:52

I know stuff about stuff.

Adina: 12:53

yeah. So there are similar movies in their storytelling of the rise of this company, but Blackberry was way more fun.

Track 1: 13:02

yeah. Dennis, that's his name and always Sunny.

Adina: 13:05

Yeah,

Track 1: 13:07

Okay. All right. Maybe I'll rent it.

Adina: 13:08

you should. It's worth a watch.

Track 1: 13:10

I hear some people are trying to bring back like razor phones. Some people Gen Z are like, I got this razor phone on eBay.

Adina: 13:18

In the

Track 1: 13:18

I do miss the keyboard where I can feel the keys on my phone.

Adina: 13:22

Well then you're gonna love this film, Diane. It's all about the keyboard.

Track 1: 13:27

yeah, bring it back. Okay.

Adina: 13:29

Yeah.

Track 1: 13:31

Where do we go from here? And you know what, if we're on YouTube, do you cut out these things where we're just like, pick at our nose between transitions?

Adina: 13:40

it depends. If it's like funny and brand building, then I don't, but if it's like dumb and boring, then I do.

Track 1: 13:47

Yeah. Okay.

Adina: 13:48

Yeah. Well, shall we get right into it?

Track 1: 13:53

Let's get into it. Let's fight.

Adina: 13:55

the maybe meat of this episode? All right, so we decided to do this episode because I think it's important for everyone to learn that it's okay to change your mind. I think like that's a really important thing to know. You can be an authority on something and you can teach people about something and you can help people with something and you can still reserve the right to change your mind when you learn new information, when you are implementing and finding how to tweak your approach to better serve your clients, to better serve your own needs. So we have been on a journey, and I would say that zoomed out in our holistic health practitioner journey, the foundations have remained the same.

Track 1: 14:50

Yeah,

Adina: 14:51

We are always, yeah, always encourage our clients to eat food that had a mom or came from the ground. We're always going to promote strength training as the primary approach to your fitness as women. In your twenties, thirties, beyond, we are always going to focus in on blood sugar balance as a gigantic key in hormone and metabolic health. We're always gonna be focused on supporting the gut, the liver, and we're always going to promote lowering your overall stress load, building resilience, both mental, emotional, removing toxins wherever possible, like those zoomed out foundations have not changed since the day we started practicing, but some of the details change a little as we refine our methods as we work with more and more women, as we do more continuing education, as we see the state of the world or the new stresses that we're all under. And we, uh, we reserve the right to change our minds. We do reserve the right to. Refine and reflect on what's working and what's not working, and adjusting our approach accordingly.

Track 1: 16:07

That's right. We we reserve the right to Partay So spoiler alert, this isn't gonna be about, you know what? Guys, we just decided that we're not going to eat meat ever again. And we're just, we're just Pilates pals. That's, what you gotta do day in,

Adina: 16:27

princesses.

Track 1: 16:29

which, no, no shade to the Pilates princesses I saw today in AD for Pilates wall workout and everything revolved around doing workouts with your feet against the wall, which sometimes put my feet on the wall for certain things that we're working on, like the Turkish getup wall drill that we have for this blog. But I just kept thinking, I hope everyone's socks in this ad are clean because this whole program revolves around like everything, feet on the wall. And I thought, yeah, just, are we wiping our walls anyway?

Adina: 17:03

I that like, I can't even aspire to having clean walls because I have children. So like

Track 1: 17:11

fingers.

Adina: 17:13

just, it's a mess.

Track 1: 17:16

Ooh. Um, another plug for, not Uncle Jeff, but something that I found through prime day was the Bissell Little Green, which was, I think actually I discovered through TikTok, but it's like this little spot cleaner. And then I realized I was talking to one of my clients in Voxer, because beyond one-on-one client stuff, we also talk about things like rugs and books and ways to clean our house. And I was like, yeah, you know what? I think I have mostly hard surfaces in my house and a couple of rugs. So I bought this spot cleaner thing in case Doug throws up in the middle of an episode. He has an accident. I spilled something on a rug, but I was like, I need to find things to clean, like car seats.

Adina: 17:58

Yeah.

Track 1: 17:58

It's just so satisfying watching the videos. But for walls, maybe it's just, uh, we just forget about that for a little bit.

Adina: 18:06

We do. And then like when we move out, we'll just paint it white again, you know,

Track 1: 18:09

Yeah, the landlord's special

Adina: 18:11

Uhhuh. But anyways,

Track 1: 18:12

anyway.

Adina: 18:14

eh, um, yeah, like we, we evolve as we learn, as we work with more clients. As you've heard us talk about many times on this show, we aspire to be learn it alls We are not know-it-alls. We are never above learning new things, refining our approach. And so we encourage you as well to be open to changing your mind. Be coachable, be open to learning new things. Like don't step into a coaching program, a situation and assume you know everything and that you don't need. This information because you know it all. Um, that's, I think it's really important to do this episode and to reflect on some of the things that we have changed our minds about. We have refined, tweaked, and yeah, we wanted to share that with you.

Track 1: 19:14

yeah, And there's a lot of nuance within what those foundations that we share with you. Time and time and episode and episode again here. And I think this is timely in that we're almost to 100 episodes. And there are some things that I know we both have changed our stance on our feelings about over the last few years, and certainly since we each started our nutritional therapy or training practices five, six years ago. I don't even know how long it's been, but some of these might surprise

Adina: 19:45

10 years for me on the training side of things. Over 10 years.

Track 1: 19:49

Mm-hmm. and that's wild. So

Adina: 19:52

Yeah.

Track 1: 19:52

like Adino is saying, whether you're new to this journey of thinking about your health in a holistic way, or you've maybe dabbled with some programs, you've made some changes on your own, it is really important to always be coachable and to approach things like a beginner, because Adina and I still. Approach things with curiosity and as if we are beginner, or at least that we are not above the foundations that we share with our clients time and time again. So with that in mind, we also like to preface this with don't fall for, uh, certain approaches in nutrition as if it were gospel or religion. I see that sometimes with these trends. I remember when we first started as nutritional therapist several years ago, paleo, I'm paleo. I only follow paleo diet. That was so popular and now it is. Um, people have their eyes towards metabolic health and how to support that, and everyone's into carrots and orange juice and milk and there are benefits with that. But let's watch where we are making some of these new trending approaches. Religion, if maybe some of these things aren't working for you. Same too, goes for lifestyle. Maybe you learned how to. Train and how to lift a certain way, and you've been doing that for a few years, but are trying to come to terms with things that are not going well with your hormone health. So be open to being coachable. I know you've mentioned that there are people in your membership, women in your membership who are even coaches or have learned things a certain way, but they are also open to unlearning that, which is really cool.

Adina: 21:31

Yeah, I always love that Um, I think it's important to remember too, that holistic health and functional medicine and fitness are very young fields. Uh, yes. These principles have existed for a long, long time. Like people have been lifting heavy things for a long time. People have been incorporating things like Chinese medicine, traditional Chinese medicine, ayurvedic practices for a long, long, long, long time. For eternity. But the field of holistic health, of functional medicine, of fitness, those are young fields and we need to kind of consider how we take the ancestral approach and incorporate it into our modern life. And some of the way we see it being done is questionable. So if someone tells you that like X is the only way to do Y, we encourage you to ask, do they have the reps, like do they have the client success? Do they have the experience with working with people in different seasons of life, or did they just like find someone on Instagram with authority and start like parroting them? Whoop, whoop.

Track 1: 22:58

does happen a lot. Yes.

Adina: 23:00

Yeah. People come out of like nutritional therapy school And they find someone on Instagram with authority and they're like, I agree with everything they say, And I'm just gonna teach all that on the internet with.

Track 1: 23:10

like this circle jerk. I see that lack of better words, but then yeah, just parroting it. But what kind of results and journey have you walked? Have they walked their clients through something that gives me pause. I love the idea that people are able to have time freedom and coaches are able to have time freedom work from anywhere. But something that I see that gives me pause is, did someone just become a nutritional therapist and they have a course, but they have not worked with anyone one-on-one. That is a major red flag because they might flashy make sales. But then what kind of support and transformation is that client receiving after they've opted into a self-study course from someone who's never really worked with clients

Adina: 23:58

Yes. I see this in the fitness industry too, and I agree with you. I think it's amazing that the internet exists and that we can reach people all over the world. I think it is incredible that I can reach hundreds of women in different places in the world and help them get strong from the comfort of their own home. It's amazing. I want more coaches doing it. I want more women having access to it. However, if someone just took a personal training test online and then started selling online courses or started an online business without ever having worked with people in person and seeing how different bodies move And seeing the needs of different bodies, like I'm not into that. I don't, I think we're doing our clients a disservice if I. Yeah, so be cautious who you buy stuff from on the internet.

Track 1: 24:51

And as we get into this episode, remember we approach so many things with nuance. Yes. When we are making content that can only fit into 15 seconds, or what's the character limit in a caption? I don't even know. A thousand

Adina: 25:03

All we know is Diane is always going over it.

Track 1: 25:05

I am. And Adina is like, make it shorter. There we might be more bold and more polarizing, but if you work with us, you know that we are much more nuanced. There's an, it depends kind of caveat with a lot of things. And when we have that context one-on-one or in a group container or in a membership, that's where we can customize further, but. I just wanted to share that. So we're always learning through our, our journeys, through our clients' journeys, and that's how we've arrived at some of these changing perspectives. So let's break these down into a few topics. We're gonna cover some in the area of food and nutrition, of course, fitness, duh. We're also going to talk about, uh, lifestyle. So some things around environment and home as well as some ways we've changed the way that we do things in our practices, in our businesses with, and I was gonna say, our businesses with clients, our businesses and our client work

Adina: 26:00

Yeah, I think that I wanna spend another second on that because it is important to know that like Diane and I are. Silly and sarcastic. And sometimes we really like to let our personalities shine in our content

Track 1: 26:15

always.

Adina: 26:17

and we make titles of these podcast episodes that are super Click Beatty and we write posts that are super click Beatty. And it sometimes makes it sound like this is the only way to do this, or this is a hard no, this, you know. And remember that that's part of the internet business game. And if you've pushed play and you've listened to 93 episodes over an hour long each, you know that there's more to the story than just like a don't do X or you can only get X result if you do Y. Like it's just part of the game.

Track 1: 27:01

Yeah. I'm glad that you had that preface because this first one, as far as food and drinks go can mean polarizing, and that is milk. So we've changed the way that we think about milk and I guess dairy overall too, but. More specifically milk because this one, it seems like people are falling in one of two camps. Yes. I love it. Love that Moo milk. Give it to me or Ugh. No, I don't wanna touch it. I just want oat milk. That seems to be the main camps right now. Right.

Adina: 27:33

Yeah.

Track 1: 27:34

part of my story was dealing with gut issues since I was a kid, since middle school. I remember drinking milk so that I could go to sleep, like warm milk as a kid. But then it also gave me bubble guts and so I just didn't touch it for a really long time. Avoided it even through when I was studying become to become a nutritional therapist, was opting for things like homemade almond milk and almond milk when I'd order my coffee out because dairy and I just didn't get along these days. I like it. Raw Well, I have, we pick up our milk every Wednesday, but that said, that doesn't mean that it's. For everyone at least. I think that there needs to be a lot more nuance when it comes to reintroducing it,

Adina: 28:23

Yeah, I've had an interesting journey with milk too, I think. I never liked it growing up, but I always ate like ice cream and such and such, but I ate like garbage ice cream, so I wouldn't even consider that like dairy products. But when we went to school for nutritional therapy, the approach we were taught was very much like ancestral and west, a price style. And most of these foods that come from the ground or had a mom or come from an animal in some way can work for most people. Depending on, you know, the state of the gut, the state of the me metabolic health. But then I started practicing like kind of in a paleo template because that was very popular at the time and it worked for a lot of people. A lot of people were not doing well with gluten and dairy. And at the time I think I fell for villainizing those foods and in my, for my own self, that was for clients. But for my own self, I resisted cutting out those two foods for a long time. Like I was already making sourdough. At the time I was eating a lot of ice cream, which now we know I was probably outrageously deficient in retinol and that was a lot to do with like my eczema stuff. But, I was so itchy at the time. And so at a point I was like, okay, I guess I should try cutting out these two foods. And it helped a little cuz there was just so much inflammation going on. But then it stopped working and then I figured out how to actually support my body and bring both those foods back in. And I do wonderfully with both of them. So it's been a journey, but I'm glad to be here now where we don't vilify foods,

Track 1: 30:32

Mm-hmm.

Adina: 30:34

we vilify sheet cartage that's made out of chemicals and is not food even so we don't vilify it, but we are honest about what it's doing to our health and how it shouldn't be a regular part of a diet. But that's a tangent. I'm just saying. Dairy can be and is wonderful, and can be wonderful for many people. I would encourage you to go back and listen to our dairy episode cuz we did kind of chat through

Track 1: 31:00

from season

Adina: 31:01

Yeah. Season one? a two-parter and we did kind of chat through a lot of our perspective shift there. But as you can see, we've changed our minds, we've changed them back. We've found ourselves somewhere in the middle.

Track 1: 31:16

Yeah. Well, when you mentioned when we were going to school for nutritional therapy, they talked about ancestral diets, and that was when I first heard about. people seriously talking about raw milk, raw

Adina: 31:28

Yeah.

Track 1: 31:29

And at the time I thought, where am I gonna find that and what? That sounds so dangerous. So I was very personally closed off to it. And because I had gone years without drinking milk one, I didn't have an appetite for it. I didn't have the stomach for it. Literally did not have the stomach for and gut for digesting milk that were was to come from the store. So it just didn't sound good. So that was when I was making almond milk. I was trying alternatives that I did enjoy for a while and I think was helpful for me while I was working on other gut stuff. And I would say the same is still true for a lot of my clients if they cannot yet do dairy to find some options. But where I have changed my mind in the last couple of years is, I know that milk has been really popular, and I see a lot of people who are just going for it. They're like, I avoided it for so long. So they just go for it, and then they're like, well, I can't believe anyone ever drank oat milk. Oh, it's so stupid to drink oat milk, but I'm more in the middle. I'm like, well, there are is some oat milk out there that is pretty shitty. But there are also more brands now that have better ingredients because it's still a fact that there are some people I work with who, yes, milk on paper nutritionally great, packed with all kinds of vitamins and minerals, especially if it hasn't been destroyed in the processing, and still some people who can't have it yet. So let's just find some other options that are dairy free for now that work instead of being in one camp with the other, you drink milk or you don't. But the goal now with my clients is to get them towards tolerating that dairy again versus I think five years ago I was more or less like, yeah, if you can do raw, great. Otherwise just don't do it. Yeah. So I think that's where I've changed. And yeah, on the personal front, I think it's been a year, two years. I feel like the last three years have all blended together. that we've been picking up milk every week, and I have done really well with raw dairy, really like it. And now I really enjoy drinking milk and I can drink it at night or in the evening as like a wine down bevy with some local honey. And I like it. Uh, I'd say in the last, like six months to a year, I, um, have incorporated a lot more dairy than I have in a very long time. And it was a slow progression, so had to be realistic about the timeline, bringing that back in, all the gut healing that all applied, um, in terms of bringing back more d dairy.

Adina: 34:00

Yeah, I think another layer to it, which I didn't even put this in the outline and I didn't really think about it until you started saying that about oat milk. I think when we first started practicing, I was less tuned in to. The micronutrients in the foods that I was prescribing to my clients. Like if someone couldn't tolerate raw dairy and I would tell them to do maybe like a sprouted oat milk at the time, or a sprouted almond milk.

Track 1: 34:31

was oat milk even on the scene when we

Adina: 34:33

No, it wasn't. That was later on. Yeah, it was. I was, I was really telling most people almond milk, cashew milk and coconut milk was probably like, later on I started. recommending it. But a lot of people don't like the taste of coconut milk, so I I's intense. Yeah. So like nutritionally, that's what I would choose, but a lot of people don't like it And I think that, especially for myself, when I was drinking almond milk, cashew milk, oat milk, I just wasn't considering, I. The macronutrients and the micronutrients. Like I wasn't considering how low calorie that was making a lot of my day.

Track 1: 35:17

How watery it was.

Adina: 35:18

Yeah. Like a cup of whole milk is drastically different than a cup of almond milk. And I think I wasn't considering that. Like I was seriously undernourished after Abe was born. Just like micronutrients, macronutrients on the whole. And so we've definitely shifted our perspective in terms of just focusing more on throughout the day, are we getting what we need? Micro and macro are our clients getting what they need? You know, micronutrients, macronutrients, minerals, and like really making sure that everything is accounted for. And that shift in our approach has made a drastic difference in the way that we are able to help ourselves and help our clients.

Track 1: 36:06

Yes, totally. Although this might be a spicy take on the milk. So I mentioned before, like milk's having a moment, which I love. Um, but I have had clients and people in my dms who are like, I didn't drink milk for years. I started drinking milk and following a PM approach this past year, and I gained 60 pounds.

Adina: 36:26

Yep.

Track 1: 36:27

And look what happened. And this, I mean, I have received so many dms, almost just like that verbatim.

Adina: 36:35

Yeah.

Track 1: 36:36

dairy and I gained rapidly a lot of weight, which they know that we don't care about fat loss goals, but it is something to know if someone rapidly gains weight, what's going on with their health. And remember, if you're consuming things that are more watered down, like almond beverage, almond drink,

Adina: 36:54

Oat drink,

Track 1: 36:55

yeah. It's a lot more watered down than whole milk. And you start drinking whole milk. It's a lot of fat, a lot of carbs in there. I mean, it is nutritionally a great food, but I've kind of changed some approach with some of my clients, especially if they're not in the postpartum season. Maybe they're just trying to work their way towards it. Like we're not gonna be pounding in whole milk a few times a day, we're gonna incorporate it, but there might be place sometimes where I might suggest low fat dairy to

Adina: 37:20

Yeah. I'm so glad you brought that up.

Track 1: 37:22

Yeah.

Adina: 37:23

And to many people who have found their way here by embracing an ancestral approach, they may hear that and think Like no, you can't have low fat dairy. That's not how dairy is found in nature. And I am guilty of this. Like I think in the past I have had my clients go way too high fat, and many of them weren't gaining weight. They were actually losing weight because they were. Too low carb, which we'll talk about in a second. But I was so, I was coming from this low fat approach for so long, and growing up in the nineties and vilifying fat and thinking that it was like the devil. So when I stepped into this space of helping women heal their hormones, I was like, everyone needs to eat all the fat, all the animal fats when

Track 1: 38:24

Just add more.

Adina: 38:25

Yeah. And if we actually think about the way we were eating off of a farm, it was like if you had milk and you wanted butter, you had to skim the milk to get the cream to make the butter. So then if you were eating butter, You were drinking skim milk, like you weren't drinking whole milk and then also having butter to eat. So definitely ancestrally. We were drinking a lot more skim milk. just that in the supermarket when they present you with skim milk, they've removed the fat and they've replaced it with stabilizers, sugars. Yeah. Things to make it still nutritionally look similar to whole milk and taste like decent, cuz really watered down skim milk can be kind of boring and watery. So

Track 1: 39:22

thin

Adina: 39:23

yes. Let's, uh, let's consider that. Let's consider if we're drinking, you know, five cups of whole milk a day and also

Track 1: 39:32

and having ice cream

Adina: 39:33

ample butter.

Track 1: 39:35

and having butter on things. I think I've mentioned this in past episodes too, but I was loosely tracking in an out for a couple of days because I had a suspicion that I wasn't meeting my personal protein needs. And not only was I not doing that, but I was eating so much butter. Butter's important to us. And there are times where, especially for people maybe recovering from diet, chronic dieting, or they've been so chronically stressed that I'm like, yeah, just eat, add nourishing foods. We're gonna focus on adding versus what we're taking away. But when we're working with clients, we want to look at some of that nuance a little bit more closely, and where can we add in some variety or, um, how can we make sure that we're not just pounding the whole milk and the sat fats, you know?

Adina: 40:22

Yeah. I think this approach is like looking at our ancest, ancestral living in this way is similar to how we've talked about nuts and seeds in The past, like, When this paleo craze was exploding, originally when we first were graduating from nutritional therapy school, we were using like cups and cups of almond flour in our baking. And if our ancestors had access to an almond, it was like max eight of them on a bush that they found, you know, like they weren't eating.

Track 1: 40:59

almond moms.

Adina: 41:00

Yeah. They weren't eating three cups of almond flour and a baked good, which would equal out to like 300 almonds, you know?

Track 1: 41:08

That's dense. It's dense, and that was, there are some better gluten-free gluten alternative flowers now, but yeah, I think five, six years ago when we were coming out of that program, almond flour was in everything

Adina: 41:23

Yeah.

Track 1: 41:24

hadn't met cauliflower and oat stuff yet.

Adina: 41:27

Yeah. And my.

Track 1: 41:28

Doug aggressively snoring. I know Adina is a master at editing, but just so y'all know, there's some of that happening in

Adina: 41:36

Um, yeah, my tumtum did not appreciate those three cups of almond flour.

Track 1: 41:41

Heavy. Yeah. Well, let's talk about carbs because you alluded to that, the fact that we've changed our perspective here. So we're gonna kind of lump these together, but carbohydrates and fiber.

Adina: 41:53

Yeah.

Track 1: 41:54

So how have you changed here?

Adina: 41:57

Yeah. So I think when I started practicing and was looking towards this paleo approach, I accidentally was so low carb and encouraged some of my clients to be so low carb as well. Um, definitely in the therapeutic approach. I think we used to utilize more of like candida diets when clients were struggling.

Track 1: 42:19

didn't ever use keto with my clients,

Adina: 42:21

No, that put up a red flag for me immediately, and I was like, this can't be right. But I still was like therapeutically, I was looking towards these really low carb templates for clients with yeast overgrowth, which I would not do that now. That's a conversation for another day. But if you switch to a more paleo template from say, like a sad diet, lots of really, really great stuff happens, right? And many of our clients felt better instantly just from making that shift. But oopsies, like if you are now eating cauliflower rice and zucchini noodles and lots of greens as your side dishes, You are not eating nearly enough carbohydrates for a growing girl, especially if you are training, especially if you are breastfeeding, especially if you are pregnant. Like no zucchini noodles could never Cauliflower rice. No,

Track 1: 43:27

all.

Adina: 43:28

the, the lack of carbs and the lack of calories also, especially if you've cut out dairy, like, no, this is not enough food. No.

Track 1: 43:39

Yeah. And when, uh, we were thinking of this episode and thinking of these swaps, I'm used saying air quotes, these swaps. So for example, oat milk or almond milk for home instead of whole milk or cauliflower, rice instead of rice, zucchini noodles instead of noodles. The people who are developing these recipes, generally they're looking for something that is going to somewhat emulate texture and taste. I'm also thinking of nutritional yeast instead of cheese. And I have recommended some of these when people were really reactive or they had a food intolerance sensitivity. And so we need to define some alternatives, but not at the expense of carbs. Uh, don't want to go lower on carbs, but we also need to be real about the fact that. The nutritional content is just not the same. It's not the same. So yeah. Might, you might have oat milk that froths up similarly, somewhat to mo milk, cow milk, but nutritionally they are nowhere near the same.

Adina: 44:46

Yeah, and that's really important to consider. I think. Like I didn't realize I wasn't tracking at the time, and I didn't realize how low carb I was because I wasn't scared of carbs. Like I was still eating sourdough. I was still eating potatoes. I was eating sweet potatoes, I was eating rice, but like I wasn't eating enough of them. They weren't the bulk of my plate, and so it just wasn't adding up. But I didn't think I was low carb because I wasn't scared of carbs. I saw people who were scared of carbs and I wasn't so like,

Track 1: 45:21

like I'm eating them, but not realizing. So how did you realize that you just were nowhere near. Where you needed to be.

Adina: 45:29

I mean, it was a whole journey I think. I was, yeah, like I was really undernourished, especially after Abe was born. I just, I wasn't feeling good. My eczemas terrible. I was, I, I still was, you know, I was producing enough milk, so it wasn't like a huge red flag for me. Abe was fine. He was sleeping through the night, all that kind of stuff, but I just was

Track 1: 45:56

feel anxious and, cause I have noticed with clients who add more, like they, like you were saying, included some, but then when they added more or enough for their body and for their goals and needs, like, huh. Suddenly I don't have anxiety anymore. Or I know there have been times where we sat down to record and now I know like, oh, the words aren't wording today.

Adina: 46:17

Yeah.

Track 1: 46:18

do I need carbs? Um, but you mentioned candy to diets fungal. Overgrowth, which could be an episode totally on its own, but I've definitely changed my mind, my approach here with clients. So I used to do a lot more GI map, gut stool testing with clients, and it's kind of, it's hard for fungus to show up on there, but sometimes someone is presenting with, and their symptoms are very consistent with fungus overgrowth, candida, they're fighting off tty, Beasties or whatnot. in the past,

Adina: 46:50

If you've been here for a long time, You know I hate when Diane says yeasty Beasties.

Track 1: 46:54

now some clients, like they use it too. They're like, they'll refer to it as Tty Beasties. It's funny. We gotta use a rhyme where we can. Um, but also, ugh. Um, so coming out of that continuing ed, I remember we were, we learned, all right, you gotta starve off the yeast, right? And then also attack it. And so sometimes people would have, they would have a positive change in their symptoms for a while when they're on that therapeutic approach. But then also coming off of it, it would rebound. Now we know more things about how parasites, fungus, iron work and how that can perpetuate symptoms. But knowing what I know now and working with clients one-on-one in long-term, I just cannot recommend to a cycling woman under a lot of stress to remove carbs from her diet completely.

Adina: 47:48

Yeah,

Track 1: 47:49

I just can't, and I

Adina: 47:50

I know this actually made me think of something really important that I wanna say. Diane's referring to a particular continuing education that we took to learn how to read functional lab tests. And we've done a lot of continuing education with this one organization. We learned how to read gut testing. We learned how to read SIBO tests. We learned how to read hormone test, hormone panels, um, a whole bunch of things. And besides for the fact that you can reserve the rights to change your mind, you can also really respect an organization and you can incorporate many things that you learned from them into your practice and the way that you work with clients. And you can also reject a lot of the stuff that they teach and. Recognize that it's not appropriate for your clients. Like you don't have to throw the baby out with the bathwater. You know, like it's, it's okay to learn some things from someone even if you hate some other things that they say. And we've had that experience many times. like I have mentors that I really respect who don't recommend strength training, and I still can really respect them and I still can take the important things that I learned from them that have really helped me work better with my clients. And that's cool. And that's why like sometimes when you guys ask for book recommendations, Diane and I are so hesitant because like we may love many aspects of a book and then they may say a few things that make us violent and it's scary. Yeah.

Track 1: 49:28

and then read this part of this book, but not this one.

Adina: 49:33

Yeah. The point is you can learn from a lot of different people, even if you don't agree. With things that they say. I think this comes up so much with like people's politics too. Like you can learn stuff from someone, even if you really disagree with some things that they stand for, you know?

Track 1: 49:52

Completely. Yeah. And this, I mean, we learned so many great things from that continuing ed, but in practice and through the global panini and seeing what made my clients thrive and have the stamina to get through protocol and through everyday life. It wasn't to remove all the carbs, add a million supplements. So I've changed my approach for, for fungus stuff and the infection that shall not be named in a way that Tina doesn't like. Oh, do they have to mow their, their grass right now?

Adina: 50:26

No. Are they really?

Track 1: 50:27

And it sounds like it's struggling, you know? But

Adina: 50:30

I can't hear it on my end, but I'll probably hear it on the recording.

Track 1: 50:34

it's like, like maybe just put it away for a little bit. I don't know. Anyway, carbs. So we talked a little bit about carbs. I never went low carb over here. I know having just gone through all of that, I have changed. I feel like I've changed my mind a little bit in the way that I might recommend carbon take for post menopause women. Like I think a lot of the advice that's floating around on the Instagram health space is for women earlier in their cycling season. People who are ready to try to conceive through pregnancy postpartum. But if someone's much further in life, if they've already gone through menopause, my approach with carbs with fiber might be a little bit different, a little bit lighter, but we might also be focusing heavily into the stress piece, cuz that's really crucial for women in that season.

Adina: 51:26

If they're training hard enough, I'd fill those plates up. Oh let me say a thing about.

Track 1: 51:31

undergo carb or to go low on carbs if you're training. Like you need to adjust that intake for sure.

Adina: 51:38

I wanna give a very practical example because someone out there may not be tracking and may not realize how few carbs they're eating. I think breakfast is a great example of somewhere where, where I was drastically undereating carbs and calories and protein. So when I was postpartum with Abe, my breakfast, and I remember it because it was so, I was posting it on Instagram all the time. So like it, I have very visual memories of this. There were many days where I would eat two or three eggs, which if you've heard us on our, your Breakfast Sucks episode, we just talked about how that is not enough eggs for a growing girl. Um, who's feeding a growing boy. And so I'd have two or three eggs and then I would have a giant plate of kale and like sauteed

Track 1: 52:28

that era,

Adina: 52:30

Yeah, like sauteed

Track 1: 52:31

kale and mushrooms with

Adina: 52:32

Me too delicious. But like now I have five eggs and many fruits and sourdough jam and like just much more, much more to calories.

Track 1: 52:47

Yeah. Yeah. So fiber is still present, but need too. Hi, Doug. Doug's up from his nap. Now everybody

Adina: 52:54

Great

Track 1: 52:55

need some more balance in there. Yeah, for sure. So we said, we talk about fiber, about veggies. So this is one that I think that we were taught that people need to go hard on

Adina: 53:07

herd.

Track 1: 53:07

hard. Yeah.

Adina: 53:08

Eat the rainbow. Diane. You gotta eat the rainbow.

Track 1: 53:12

Yeah. And I have some, some mixed feels here. Uh, so many of my clients are dealing with gut and metabolic issues. So pounding vegetables just does not feel good. So we adjust the way that we have those. But this is not to say that we're. Canceling all vegetables from our, our diet. But do we need to go raw? Do we need to have that big ass salad? Eh? Probably not.

Adina: 53:36

Yeah. I think I have gone, my pendulum has swung in both directions and now I've kind of landed somewhere in the middle, like you said. I think when I came outta nutritional therapy school, I was pounding vegetables raw and cooked, and it wasn't great. And also I would, I think also one of the reasons I liked moving away from that is because it took a lot of pressure off of my clients. I think that When you are promoting this whole like eat the rainbow, you gotta get so much variety. It's like scary and exhausting for someone who a, has no time available. Like if you are a busy mom or you run your own business or like, there's just so many things that could take you away from being able to prep 10 vegetables for every meal. You know, like you don't gotta do that. And that was another thing too about all that, like gut and food sensitivity testing. I feel like in that era we are being encouraged to use so much variety because you don't wanna repeat foods cause you don't wanna gain sensitivities to them. And it's like so exhausting for people. Like it's so much easier to just eat the same thing every day. You know? It makes it so much more approachable for people who are coming from like a sad diet or. Don't have that familiarity with the kitchen. With grocery shopping like the, it's a smoother transition to get comfortable with cooking. Certain meals get used to eating certain foods. I think just this aggressive, like Eat the rainbow, have so much variety in your vegetables. It can be scary, it can be intimidating. It can make it seem completely unapproachable and attainable to eat healthy.

Track 1: 55:25

Yeah. We're gonna talk about that testing and the approach that we used to take with that in this episode. For sure. I mean, we could jump there. Um, But yeah, I, I used to have some one-on-one clients rotating, especially if they had a lot of food sensitivity sensitivities. But now I definitely have a different approach in place and the way that people ascend into one-on-one is a little bit different generally. Um, so I wouldn't want, for someone who is going from not eating breakfast, not really having much familiarity in the kitchen to going into a environment like that, but I could see in some, there are some scenarios where rotating can be helpful. Not, I mean, if we're eating the same thing every day, day in, day out can get bored first of all. But also, are we varying the nutrients that we're getting? So I think there's maybe a middle ground in there, and that's something that I saw from my clients, clients one-on-one and in group containers is, Some easy, approachable meals, so that takes a lot of guesswork off their shoulders too. And we have some like time saving solutions instead of trying to reinvent the wheel and do like veggies. Three ways every time that you're preparing them, that's important.

Adina: 56:42

Yeah. And last note about veggies. I think so, yeah, like I think that was kind of where I started and then I really shifted my approach to, for myself and for clients, just things that were easier to digest, easier to prep. So like fruits for example. Most of us do way better digesting, especially when our gut and our metabolism are in a really shitty spot. Fruits when they're raw versus veggies when they're raw. And so if I was really busy in the postpartum season, I didn't have time to prep side dishes. I knew I could get micronutrients and carbs if I focused more on things like fruits. And now that I'm feeling good and I'm stable and I crave vegetables, sometimes we can find this middle ground where we get to like eat the foods that make us feel really good and eat the foods that we crave and incorporate all the different stuff without all the pressure on it. And it's okay. It's okay to eat different foods.

Track 1: 57:48

Mm-hmm. I know that we have done an episode last season about the seasonality of, of cravings and how our appetite changes with that. Uh, my gut is in a good place. I know a few years ago, like lots of cruciferous, like leafy greens, broccoli, things like that would just not feel good for me. My gut's in a good place and I just feel like I want all of the crunchy, like I made the celery salad with fish sauce, different vinegar, and um, diced up jalapenos and scallions and lots of herbs like it was maybe 60% cilantro at one point, and really liking that right now. So, I guess I've changed some of my approach there personally in that like I just want to make sure that my gut is always healthy enough for me to have something that I might be craving and not worry about it hurting my totems.

Adina: 58:45

Oh yeah. All right. So we just realized that we were talking for almost an hour and we still have a lot of things that we have changed our mind about that we wanted to talk about. So we're gonna call it here. I think I hear Doug snoring. Um,

Track 1: 59:01

Yeah.

Adina: 59:03

that's cool. We're gonna call it here and we will pick up next week with part two of this conversation where we talk about things we've changed our mind with in fitness, functional lab testing, um,

Track 1: 59:19

Environment, how we do things in our businesses. Now, I know we've weaved some of that conversation through this episode, but why not? We'll show you some behind the scenes of our process and what it's like to work with us.

Adina: 59:33

Sounds good to me. So we will see you next week. We love you.

Track 1: 59:39

Bye.

Adina: 59:39

Bye. Um, it's so rude of them. We forgot to tell them to unclench their bee hole.