Naturopathic Beauty's Clear Skin Sessions
Clear skin and aging beautifully conversations, trainings and challenges by Dr. Stacey Shillington ND.
Naturopathic Beauty's Clear Skin Sessions
Are salads destroying your skin?
Could your daily salad be sabotaging your skin? Dr. Stacey Shillington and nutritionist Holly Corkum-Sears flip the script on conventional nutrition wisdom, revealing why raw foods might not be the holy grail for acne sufferers.
Drawing from both ancient wisdom traditions and modern nutritional science, this eye-opening conversation explores how cooking transforms not just the taste of food, but its impact on your skin. While we've been conditioned to believe massive salads and green smoothies are detoxifying powerhouses, the reality is far more nuanced – especially for those with compromised digestion.
The discussion weaves through fascinating territory: how oxalates in leafy greens can deplete essential minerals, why cooking makes certain skin-supporting nutrients more bioavailable, and how even "healthy" habits like juicing can trigger hormonal cascades that worsen breakouts. You'll discover practical modifications to make smoothies more digestible, learn why bone broth contains healing compounds that directly repair both gut and skin, and understand the surprising connection between food temperature and your body's ability to heal.
Perhaps most shocking is the revelation about food safety – those pre-washed salad greens might be harboring more than just vitamins. The experts share their personal routines, including how they prepare nutrient-dense broths enhanced with medicinal mushrooms and herbs, and why they're embracing warming foods as temperatures drop.
Ready to transform your approach to eating for clear skin? Listen now, then join the conversation on Instagram @NaturopathicBeauty where Dr. Stacey and Holly will be sharing their cozy fall culinary adventures designed to nourish both body and skin from the inside out.
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Hello, beauties, and welcome to the Clear Skin Sessions. I'm Dr Stacey Shillington, naturopathic doctor. I've been helping women heal their acne for 20 years and this podcast is for you. It's to help you on your clear skin journey. And today is a very special episode because I have Holly Corkum-Sears with me. She is one of the main coaches in my Clear Skin program. Corcom Sears with me. She is one of the main coaches in my Clear Skin program and Holly has been with me since 2017. That's when she first took my seven-week Clear Skin program, so we know each other well.
Speaker 1:Holly is extremely well-versed in treating acne. She's a nutritionist, she's done a lot of studies in functional medicine and we have a big question that we are going to answer today, and the question is is raw food killing your skin? And you might be a little surprised when you hear this, because you may think that eating salads all the time is the way to go. And true, we've been conditioned to believe that a big, massive salad with some protein on it is, you know, probably one of the most detoxifying, nourishing meals you can have, but that's not always the truth. So hello, holly, and welcome. How are you today?
Speaker 2:Hi Stacey, I'm doing great. Nice to be, here today again.
Speaker 1:Again, I know. So, Holly, do you eat a lot of salads?
Speaker 2:Not as much as I used to. I used to eat a lot of salads. I think you know like 10 years ago doing a big salad at lunch was like a big thing. But now that I'm trying to get more protein in and eat a much broader variety of vegetables, I find myself not having those big salads as often Do you feel?
Speaker 1:the same. Yeah, I feel as though it's something that I've really shifted as well. I'm not eating as many salads, especially as we head into fall and winter, but just overall and you know this topic I really find it interesting because I do something that you know and I do it every single day of the year practically. That doesn't necessarily that's not congruent with a lot of like Chinese medicine principles, and that is I have a smoothie every single morning for breakfast because I love my smoothie. It's honestly my favorite food.
Speaker 1:But you know, I often ask myself the question is this actually the very best thing that I could be eating for my body? And you know when I'm really honest with myself, no, I can probably be doing something warmer and more nourishing for my body and that's probably going to benefit me more, and I'm keeping that in mind. But smoothies are my very favorite food in the world, so I'm kind of struggling with that as well. So that's why I really wanted to bring this topic to the forefront, for personal reasons, but also because I know a lot of women out there. They're drinking a lot of smoothies, they're eating a lot of salads, and I've promoted that a lot in the past.
Speaker 1:But you know, there's another way to think about eating as well, and when I was in naturopathic school, we studied Chinese medicine. That was a huge part of our curriculum and in Chinese medicine, even in Ayurvedic, they promote a lot of warm cooked foods, very nourishing, and it's especially important when digestion is not strong. And when you have stronger digestion you're able to handle raw foods better. But when you don't have great digestion, raw foods can really, you know, aggravate the body. Have great digestion, raw foods can really, you know, aggravate the body, and you know a lot of our patients come to us and their digestion is not great.
Speaker 2:So I'd love to hear what you think about this.
Speaker 2:Yeah, that's true, and we see people coming in with undigested food in their stool and, you know, definitely when we're looking at blood work on a regular basis, we also see a lot of nutrient deficiencies and they're eating what they think is a healthy diet, including, you know, a big salad at lunch. And what I do find also happening is that they're not having a huge range of vegetables because they're relying on that mixed greens range of vegetables, because they're relying on that mixed greens, and you know the chicken they threw on the top, or you know the egg that they cut up and put on top, but we're not getting a lot of those other root vegetables that you know or the other categories of vegetables that can add a lot of fiber and are much lower in oxalates, which is another. I don't know how much we want to talk about oxalates in this call, but typically the leafy greens that we're doing can be higher in oxalates, which we do see as a problem for a few different reasons with our acne patients.
Speaker 1:Yeah, oxalates are a big deal. I mean, when we're eating a lot of spinach, you know a lot of those. You know really dark green vegetables, you know they have a lot of oxalates. If you have yeast in your body, you know if you have a lot of infections in your body, you're not going to be able to break down oxalates and oxalates are going to leach minerals. So you know minerals are a big discussion. Oh my gosh, holly, we could just talk forever about so many of these things. Minerals are a big issue and I know you know a lot of people that are treating acne out there. They're just like let's look at minerals, minerals, minerals and absolutely it's important. But we also have to ask why are minerals deficient in the first place? You know we always have to ask that question why? And often oxalates are a really big reason why. You know minerals are dysregulated in the body, so, and salads can be a really big contributor to that.
Speaker 2:And the same with smoothies. I think there's a lot of people that are putting kale and spinach in their smoothies, which I did that forever as well, and that's you know. You have a handful of kale or spinach in your smoothie every morning, which sounds amazing, and then you also have a baby kale and baby spinach salad every day for lunch. You end up with an overload of oxalates, and I don't think that oxalates is like the main issue. It's that if there's already, you know, issues with oxalates because of infections like candida, mold, overgrowth, that sort of thing, the added oxalates from these foods can make those issues worse, for sure.
Speaker 2:Yeah, and there's definitely better options for both breakfast and lunch, although I'm guilty of the smoothies for breakfast as well, because I'm not an egg girl. So if we don't do eggs for breakfast, the smoothie is pretty easy. Not that I don't, not that I would shy away from having bacon and leftover steak and other things for breakfast, which some people might not like the sound of, but yeah, I think that's a thing. And the mineral thing for sure, like also, you know, we do see a lot of people with mineral deficiencies notice a huge difference when we increase minerals. So avoiding things that deplete minerals like oxalate, rich leafy greens is something that I think is important to think about.
Speaker 1:Yeah, and I, you know, I do want to talk about the smoothies for just one minute, because you know there is a way to do smoothies that is not completely jarring to your digestive system and that is number one. Okay, so what I put in my smoothies, I'll put strawberries, I'll put blueberries, I'll put avocado, some protein powder, some coconut milk. I keep it very simple, but then I blend it for a longer period of time, so I blend it to the point where it's not ice cold, it's not warm, because warm is disgusting, but it's neutral temperature. And then what you can do and I learned this from a Chinese practitioner that I worked with forever and he said after you drink your smoothie, have a cup of a ginger tea or a very warming herb tea. So that's typically what I do and that can offset you know the effects of drinking something cooler in the winter and just help to digest and absorb those nutrients. So you know that's how I handle my smoothie drinking, especially in the winter.
Speaker 2:I do the same. I don't. I have my. My berries are frozen, but I don't put any ice in it, and sometimes I let them warm up a bit, so it's more like a room temperature smoothie as opposed to as opposed to cold, cold, cold, yeah. So that's for sure what I also do, and it's not so bad. You could also add cinnamon as well, which can warm it up a little bit. I think that in some of your recipes.
Speaker 1:We do have cinnamon suggested in the smoothies as well. Yeah, no, cinnamon and ginger are very warming. So if you are eating something cooler, you can add ginger and cinnamon and that's going to offset, it's going to switch the energetics of the food and food energetics. It's so cool and so interesting and such an ancient art too. It's been around for millennia.
Speaker 1:So let's talk a little bit about vitamins and in foods that are raw versus cooked. So when you have raw foods, you're going to have higher levels of vitamin C, you're going to have higher levels of B vitamins. You know, when you start to cook these foods, we start to lose those nutrients. When you have cooked foods, you're going to start to, you know, make some nutrients more bioavailable, like in tomatoes, lycopene, or in sweet potatoes, like beta carotene, and this is really important because things like lycopene and beta carotene and this is really important because things like lycopene and beta carotene are incredibly important for the skin. You know, and you know I, you know many of our patients. They're not absorbing beta carotene enough, they're not being not adjusting it enough, and this is one way that we're going to get more of that vitamin A because beta carotene does convert to vitamin A is by just eating more cooked orange and red foods.
Speaker 2:Yeah, we love carrots, we love sweet potatoes, red peppers. Those are all definitely things that we promote for women with acne. For women with acne. We also, yeah, love beef liver, which is not a vegetable, but that's you know where we also look at making sure people are getting enough vitamin A. But definitely including more orange foods in your diet is really important, and I don't think I don't even think I get enough. I need to think about putting more in. Squash is amazing at this time of year as well. Roasted squash, if you have the muscles and the knife skills to be able to cut it to get it roasted. That's one thing that I have to think about before I decide to do that. But, yeah, definitely the nutrient quality can be changed by how it's cooked, but also the absorption is better when it's cooked.
Speaker 2:So you know it can be a trade-off for some things, but those harder vegetables are much easier to get the nutrients out when they're well cooked.
Speaker 1:Yeah, and I mean, for me, what I do, holly, is I just throw the whole darn squash in the oven and I just like cook it Like I don't even bother cutting it anymore. It's just too difficult to do. Maybe I should try that and then drizzle it with olive oil. You want to drizzle your sweet potato or your pumpkin or your squash with olive oil, because that's going to help fat soluble vitamins absorb, and that's what vitamin A is, so that's a really important thing as well absorb, and that's what vitamin A is, so that's a really important thing as well. So the other thing that I want to talk about about eating more cooked than raw is when you cook food, you kill pathogens, and this is something I mean.
Speaker 1:The last few years, we've been treating a lot of parasites in our patients and somehow we think that because we're in North America, we are immune from parasitic infections. That's not true. It's not true. And one of the major sources of parasites is uncooked food whether it is vegetables like a lettuce that carries a lot of parasites. In fact, one of the only raw foods that does not carry parasites is cabbage. I learned that not too long ago and the other one, of course, is raw sushi. God, I used to live off of sushi. I have not touched sushi now in at least a couple of years, because of the work that we're doing and because of what we see happen to our patients. And cooked food is just so much safer. What do you have to say, holly?
Speaker 2:Well, one of my sister-in-laws works for the Canadian Food and Drug Organization and she says that the things that come across, so they test things as they come in and the things that come through that get turned away the most are pre-cut vegetables and pre-cut, like you know, the bagged salads and things like that. You would expect people think in their mind I'm going to get food poisoning from seafood, from, you know, eggs, from that sort of thing, and while that does happen, the uncooked raw vegetables, especially the ones that are like more soft, like baby lettuce and things like that. You're much more likely to get food poisoning like E coli from that than you are from meat, which you think you know is much more likely to have it. But you are cooking meat usually I mean for the most part, we're cooking meat other than sushi, which I've seen those, the video of the, of the bear, that the salmon bear, with the, with the worms I'm not going to go into details about describing it, but bears also get parasites because they eat a lot of salmon and after I've seen that video a few times, I've I've not had the same feeling about sushi.
Speaker 2:So definitely I always if I have those pre-cut vegetables and I'm not going to cook them. I make sure that I wash them first, even though they say they're pre-washed. Many times I still from knowing that that's a big you know issue, I'm always washing them again before I eat them. If you're cooking them it's not such a thing, but if you're cooking the vegetables, then we're not worried about the bacteria or parasites on it because it gets killed in the process. So it is safer. Especially if you're somebody that's got immune issues, like say, you're somebody that's suffering from mold or Lyme or Epstein-Barr virus, or you're just somebody who knows you get sick very easily. It's much better for you to make sure that you're cooking your food than having raw, because you just eliminate the possibility, because you're likely, much more likely to get sick than the next person whose immune system is much more robust than yours is.
Speaker 1:Yeah, absolutely, and a lot of our patients. When we do testing, we see a ton of H pylori in our patients and when you have H pylori, what's happening is that you have H pylori. What's happening is that the bacteria H pylori it's in your stomach. It does not like an acidic environment, so it's going to reduce levels of hydrochloric acid. That is going to make you more vulnerable to infections, to outside parasites. So, for acne patients, you know we have to be very careful about what we're eating. We have to wash our veggies, definitely, and fruits, as Holly mentioned, and I really am thinking that we should be eating more cooked foods for so many reasons. But again, that's just one of the many reasons why. Let's see what else did I want to talk about. Well, overall, cooked foods are just easier to digest. So when you're cooking foods, you're breaking down fiber, you're breaking down starch, you're making proteins more absorbable and bioavailable, you're reducing stress on your gut, because breaking down and digesting nutrients from raw food takes way more energy than it does from cooked food. So when we see our patients that are exhausted, they're depleted, they don't have a lot of nutrients.
Speaker 1:The gut lining is not necessarily intact. For instance, if we're seeing that there's no detectable levels of a bacteria called acromantia. We know there's leaky gut going on. You're going to have a difficult time absorbing nutrients and cooked foods are going to help heal the gut. Lining number one and number two it's going to make it easier for you to absorb all your nutrients. So when patients come to us when they have digestive difficulties, cooked foods are going to be more beneficial. As you start to heal, as your gut gets more robust, your digestion is better. You're going to be able to handle a wider array of foods. You know you're going to be able to eat well-washed salads successfully, but you know, I truly believe that at the beginning stages, cooked foods, and especially stews and soups I'm like a huge fan are probably the most nourishing foods. To start with. What do you think, holly?
Speaker 2:Yeah, and I think so, and it's so much easier, I find, to get a variety when you're thinking of using cooked foods. Meal prepping is easier you can't keep mixed greens around for very long or like chopping raw vegetables to eat, like, say, carrots and cucumbers. They don't sit around for very long but you can put something in a slow cooker that's got all sorts of different vegetables, lots of fiber, beans, meat, all of those things, not think about it for another six hours. Come home and there's something that you could put half of it away for another meal. You know, down the line you don't have to think about it again. It's much more easily digested and bioavailable and you don't. It's just a lot easier to get all of those different food groups that we're looking for for people who are suffering from acne than you can get with with something that you're eating raw for sure.
Speaker 2:Also, you know the seasonality of it was we. You know we're for thinking of. You know the cost of food, definitely. You know eating healthier is. You can think in the short term that it's more expensive. Really, if you look at it over time you're saving money. But you know it's easier to buy food within season and as we go into September on the northern hemisphere. Anyway, we're seeing, you know, more food that needs to be cooked is what's in season, which ends up being healthier, because we're not shipping food from, you know, across the globe because it's in season currently, which means it's more nutrient dense and you know it's easier to access. And you know, have all of those things happen at the same time.
Speaker 1:Yeah, no, I love crockpots. I'm such a huge fan of my crockpot I think it's I grew up on soups and stews, like my mom was, like she made soups every single day. She was obsessed with soup. So that's really how I grew up and I love it so much. And you know, when it comes to broth, you know broth, which is a massive component of soup, broth is incredibly healing. You know. It contains amino acids that directly heal the gut. And I, I roast a chicken every single week and then I put that chicken carcass in my crock pot with some herbs. You know, usually I add some dried astragalus root, maybe some dried reishi mushroom.
Speaker 2:I don't do that. Oh, reishi, I've done the reishi before. And what's the other one, the other mushroom? That's very the Asian dried mushroom that we use. Why am I forgetting it right now? Shiitake, oh shiitake I use shiitake in mine a lot. Yes, yeah.
Speaker 1:No, you put the dried mushrooms in the broth, put some astragalus in the broth. I let it sit for 24 hours sometimes and just like everything, just like bubbles and simmers, at the end you get this beautiful broth and it extracts a lot of collagen, you know, from the chicken carcass. And not only is that amazing for your gut lining to heal your gut lining but it's amazing for your skin too. So I do that as well.
Speaker 2:I love it. You know I do that as well, but I use my. I have like the biggest Instapot that you can get. It looks like a giant spaceship and I do it like that. My family doesn't like the smell of the soup cooking all day, especially when the windows are closed in the winter, so I do it in my Instapot, which pressure cooks it if you don't know what an Instapot is and you can do it in maybe two to three hours, depending on how much you're making. So I do it that way.
Speaker 2:The people that need to be careful with the bone broth is those that are histamine intolerant, though, because that will bother some people, but most people are okay. If you are histamine intolerant, cooking it for a shorter period of time like, say, doing it for like maybe a few hours hours as opposed to a full 24 hours, you'll still get some benefit from it, but it won't have that super high histamine load that it does when you when you make it extra tasty and let it sit forever. But yeah, I love it as well, and don't, so don't use a Knorr cube, or you know those like bone, a Knorr cube, or you know those like bone, those broth cubes. Try to get some like kettle and fire bone broth or make your own broth or, uh, just save your bones. That's what I do.
Speaker 2:Or you can even have. You have a good butcher in your area. You can ask for for bones for for soup, but I prefer when they're roasted, and that's what you're you do. You roast your chicken, save the bones, put them in the freezer, and then when you're and that's what you do you roast your chicken, save the bones, put them in the freezer and then, when you have enough to make soup, then you go for it. But if you're going to get bones from your butcher, just try it.
Speaker 1:Roast them first because it'll give it more flavor. Yeah, the other thing. Okay, so we're talking about cooking foods, and the other thing I really want to talk about when it comes to cooking foods is not charring your foods, so not cooking your foods too long in the oven so that they actually get brown, or grilling foods so that they get that char on it. Because what happens when you overcook your foods and burn them a little bit? Something called advanced glycation end products start to form, and this is actually a carcinogen, and not only that, but it's going to cause glycation in your skin AGEs. They target the skin before they target any other organ system in the body, and what happens is these glycated proteins attach to our collagen, harden our collagen and actually lead directly to wrinkles, and they damage every other organ system in the body on top of that. But when you're cooking your foods, you want to rely more on steaming, on simmering, not grilling as much.
Speaker 1:So that's a huge tip, and if you are going to grill something, and there's been some really great research that suggests if you add herbs that have high antioxidant capacities, such as rosemary, such as oregano, that is going to mitigate some of the damage that the you know the grilling does to the foods.
Speaker 2:So that's something. Or any olive oil, did you hear? Also, I think olive oil can help as well, but you have to be careful because sometimes if you're using a lot of olive oil, it'll much more likely to catch Catch fire. That charring. But they do say that putting olive oil on does help with that, with those compounds that come from from the grilling.
Speaker 1:Yeah, yeah, no, I've heard that too. So there's, there's ways around it, for sure, but really focusing on the steaming, the boiling, the simmering, you know, doing things in the crock pot, the instant pot, but being careful if you're histamine sensitive. These are all the things.
Speaker 2:We could do a whole episode on that. The histamine sensitive stuff, yeah.
Speaker 1:What percentage of our patients would you say are histamine sensitive?
Speaker 2:Say at least a good 25 to 30 percent. But it's not the histamine foods that are the problem. It's the ability to break down the histamine that you're having problems with. And then when we add more histamine rich foods or histamine releasing foods on top of that, it causes a problem. But the food is not the problem. It's the issues that are going on in the gut that are making you reactive to histamine.
Speaker 2:And estrogen plays a little bit part of that also. So you know, in perimenopause sometimes that can be a little bit more like exaggerated if that's something that you're suffering with. But yeah, we could go on a whole, do a whole episode just on that sort of thing.
Speaker 1:Well, we should. We should definitely do that episode because I think that's going to be of interest to a lot of people out there that are suffering with skin issues, because when you're histamine intolerant, it is going to show up on the skin. So we need to address it, we need to fix and heal the gut in order to resolve this histamine sensitivity for sure. All right, so you know, I think the overall theme of what we're saying is, when you're at the beginning of your clear skin journey, you know, if your gut is not in great shape, you want to focus on cooked foods, warming foods, healing foods, and then, once you're more robust, once you're feeling better, once you're digesting well, then I think you can add more raw foods to your diet, but just take care that you're cleaning them properly, that you're preparing them well. Yeah, any other final comments, holly?
Speaker 2:I think we also have to maybe address the juicing thing as well.
Speaker 1:Oh, should we yes.
Speaker 2:The juicing vegetables, because that's part of this whole raw food situation as well. The celery juice which is you know that was popular a few years ago and we know that some people love it. Other people will have accidents in their pants, which we don't want to do that Not a good idea.
Speaker 2:You'll know right away if celery juice is good for you or not. For me it's not good, no, no. Why do we not want to do juicing, even if it's not? Because we know fruit juicing is really high in sugar and without the fiber from the fruit, like you'd have in a smoothie using the same fruit, you're going to have much more likely to have a big blood sugar spike, which we want to avoid when we're acne prone. But tell us why we should also avoid vegetables juiced.
Speaker 1:I don't know why you caught me off guard here, Holly.
Speaker 2:Yeah, because it can still spike your blood sugar. And also, you know, we don't think that fruits or vegetables excuse me are high in sugar. But if we're juicing a lot of carrots, or we're juicing a lot, of celery, oh yeah. And what I also do notice is those people who are really doing a lot of celery juicing. We do see their electrolytes off.
Speaker 2:They think they're doing like a really great job at, you know, but the sodium potassium is very off and while that has been touted as something that can fix that, I don't see that in our practice as being something that's amazing. If somebody's very much suffering from like constipation or something like that, it can be helpful, and there are certain situations where raw juicing like say, you're, you know, suffering from cancer or one of these things where we don't want to rely on our digestion as much. We just need to get these nutrients into your system very quickly then doing some juicing is okay. But for the acne population, we need fiber. We are never getting enough fiber. We could always use more fiber, and having a juice is not going to give you the same benefit when you have acne as having a whole cooked vegetable where we have the vitamins and the nutrients and the fiber and everything together, not just the liquid form, without the fiber.
Speaker 1:Yeah, I mean, we are so insulin sensitive as acne patients. I think every single person that we work with has some type of blood sugar, insulin issue, because when we're spiking our blood sugar, we're spiking our insulin and this leads to the. Igf-1 is a hormone and it is produced in vast quantities and this is going to trigger androgen levels directly. So you have a juice, basically, you're creating acne immediately, you're increasing your androgens immediately. So juices, I would say, are probably like enemy number one when it comes to acne, I guess maybe behind dairy, but it's one of those things that we've been taught. Juices are very healthy for you Lots of vitamins, lots of minerals, blah, blah, blah. But it's just like Holly said we need the whole food, we need the fiber, absolutely.
Speaker 2:We don't want to be throwing the fiber in the garbage. Also, if we're thinking also on a cost basis, and food waste and those things that are very unsexy, that we don't like to talk about all the time but you use so much, think about how much celery you need to make a celery juice. That's not cheap anymore, especially where you should be using organic celery for that. You know, if we're going to be doing it on a regular basis, it's like you throw most of it in the garbage and you're just left with the water and you know that's a six dollar juice. Hopefully it doesn't make you poop your pants.
Speaker 1:I mean celery juice does not add up anymore. There's nothing about it that adds up Like it just doesn't make sense economically. You know it messes with your electrolytes. It can cause a massive detox reaction. It's you know. It just doesn't make sense. There's better ways, much better ways to clear your skin.
Speaker 2:Eat the whole fruit. And if you want to have like something that's you know more, you know easy to digest, do a soup, do a blended, a cooked blended soup like, say, a carrot, as opposed to like a carrot, orange beet juice, do like some sort of carrot ginger pureed soup. It's so easy to do. You just throw everything in. When it's done, you let it cool, you put it in a good blender or you have an immersion blender which is super cheap. If you don't have like a super fancy blender, be careful of putting hot soup in a plastic blender, think about that. But yeah, immersion blender is easy and you're getting like the same quick nutrients, but along with the fiber that you would wouldn't get in juice. But you're getting it in a warming soup, which you know when we're adding ginger and cinnamon or cumin and there's other warming spices that you would add to that sort of soup.
Speaker 2:At this time of year it's much more conducive, even if you're thinking about as you were talking about before, traditional chinese medicine, women, especially women who are still in menstruating years, so pre-menopausal women. You want to keep all of this organs, the digestion, very warm. It's good for your fertility, it's good for your digestion, it's good for your metabolism, all of those things. It's really important that women stay warm warm feet, warm heads and warm bellies, so you're not doing yourself any favors having cold juices, especially as we're going into fall for sure.
Speaker 1:And probably the most important place in your body to keep warm, believe it or not, is the kidneys. You just want to always like, and that's why you don't want to wear those little shirts all the time, you know, especially when it's cold. No, you need to keep those kidneys warm. That's one of the things I so remember from studying Chinese medicine. It's all, it's all about the kidneys. So warm nettle tea as well. That's a really good one as we head into the winter months for people that have skin issues. Nettle tea, I love, love, love it for the kidneys too.
Speaker 2:It's an acquired taste, but I find after you've had it a few times, it kind of becomes like an addiction. I guess a lot of things that are like that, like sushi. I remember the first time I ate sushi We've kind of gone around full circle on that one, though the first time I had sushi I was like this is disgusting. And then you have it more and more and it becomes amazing. And then now we're like maybe we do cooked sushi.
Speaker 2:Yeah but yeah, for sure there's. It takes a while, but nettle tea, we all love nettle tea around here. Yeah, naturopathic beauty All of us.
Speaker 1:Yes, we did. We talk about it a lot, we recommend it a lot to our patients. Yeah nettle leaf Right Not root, not nettle root. Not root nettle leaf, Exactly.
Speaker 2:Root has another good, you know use with acne. But tea-wise we do the leaf yeah exactly All right.
Speaker 1:So I think we have had a really good discussion about whether you should be eating raw or cooked foods, and I think I'm going to go get my crock pot out today, get some squash and make myself a soup with my chicken broth that I made last week.
Speaker 2:Amazing and I just realized I had chicken wings last night and I threw them all out in compost and I usually save them and I just got a new crock pot from Costco. It was a buy a big one and get a little one, so I'm going to go look for a recipe right now after this conversation, to make something in there cup of tea.
Speaker 1:And you know, honestly, this entire summer I've been thinking about what I'm going to do in the fall and all I can think of is soups and stews. And you know, if I'm honest, the last few years I have not made as many soups and stews as I would like because my children claim they do not like them. You know, I have one exact same. Yeah, I have one child that likes all the food separate.
Speaker 1:So, chickens in this pile, potatoes are in this pile, vegetables are in this pile, and when I make a soup or a stew I'm, like, you know, violating, you know, all his food rules. Pick it out, it's touching, they can't, they can't. It's really upsetting for them. But you know what? This fall I've decided that I can't, I can't hold back anymore. I have to make my soups, I have to make my stews, because that's what my soul is longing for, and you know I'll make my son something else on the side. But this is going. This is my mission this fall is to just get really comfy and and warm everything up with some beautiful, warm fall foods and winter foods.
Speaker 2:So this you'll have to remember. Also, this is my first winter in north america because I just moved here from Dubai, so I'm looking forward to that too. So we yeah, I'll be doing all the, all the fall cozy vibes, stuff, including crockpot cooking, so send over any good recipes if you have them, stacey.
Speaker 1:I will for sure, and we'll share. We'll share it all on Instagram. Let's share like our cozy fall culinary adventures, you know, on Instagram. So be sure to follow us, Naturopathic Beauty, and we will share our cozy fall cooking with you. And thank you so much for listening today. This has been such a fun, fun podcast. I hope everybody has really enjoyed it.
Speaker 1:And if you have enjoyed it, it would be great if you can leave a review, because this is how we're able to reach women that are on their clear skin journey. A lot of times when you have acne, you feel hopeless. You've tried everything. It can be very depressing. There's a lot of women that are really struggling out there and this is how we reach them by you leaving reviews. So go down to the show notes, leave a review and in exchange, I'm happy to give you a free module of my seven week clear skin program.
Speaker 1:And if you want to know more about how to work with myself and Holly, there's also a link in the show notes to book a call with our team and you can ask all the questions you have about working with us, what it entails, if you're a good fit to work with us and we we love what we do. We are so incredibly passionate about our patients. You should hear the conversations that we have every single day, Like we do not let up. So if you want to know more about working with us, book a call with our team, Holly. Thank you so much. This has been super fun.
Speaker 2:Always fun, always happy to be here. Thanks, stacey.
Speaker 1:All right, have a great day everybody. Bye.