Instead of Bread: Get Off the Opiates of the Masses, Gut Health 101 with GAPS Coach Emma

In this episode, Emma and I dive deep into what we call “the opiates of the masses” — the everyday substances and habits that keep people disconnected from their bodies and inner truth. We explore how foods like gluten can dull the mind, inflame the gut, and contribute to a cascade of physical and emotional imbalances. We also shed light on the lesser-known issue of oxalate overload, revealing how even so-called “healthy” foods can contribute to pain, fatigue, and inflammation when the body is out of balance.

But more than just identifying what’s harming us, we focus on the path to true healing from the inside out — how to restore the body’s innate intelligence through nourishment, awareness, and energetic alignment. This conversation is about waking up from the modern fog, reclaiming sovereignty over your health, and remembering that healing is not just physical — it’s emotional, energetic, and spiritual.

Connect with Emma Goodwin:

Instagram: @timelesscookery

Website: timelesscookery.com

My book, 29 Days: The Self-Love Leap is your guide to making 29 meaningful, healthy lifestyle changes - one per day - that will help you unlock the best version of yourself.  These aren't overwhelming, unrealistic goals.  They're practical, empowering steps that fit into your daily life and help you create habits that promote self-love, balance, and optimal health. 

PURCHASE ON AMAZON HERE. 

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Start Breathing & Find Your Flow! 

Transcript

SPEAKER_00: 1:17

Bring it down a little bit. Nice. Welcome back to today's episode of Unapologetic Living. I have Emma Goodlin with me today, and we uh have had a conversation before, I think maybe a little over a year ago. Maybe longer. Yeah. Um Emma is a uh she is the founder of Timeless Cookery, which is sort of a cooking club.

SPEAKER_01: 1:47

Timeless cookery club, yeah. I'm a gaps coach. I'm a gut health specialist.

SPEAKER_00: 1:53

Yeah, and that's I know was a big um that was the foundation of our conversation the last time. Um, but I know that you've come up with some new pro a new program within the Timeless Cookery Club called Instead of Bread. Uh, and you know, I think it's um there are so many people, right? We you and I both know this all disease starts in the gut. Um and so uh, and it's hard, I think, for people to think about going off of bread and what to do instead of bread. So I love the title. I think it's fantastic. Um, and they don't even necessarily know why. They should maybe potentially consider uh going off of bread and gluten. Um and I know you're in the UK, right? And I'm over here in the United States, so our flour is even different, right? You don't have the glyphosate.

SPEAKER_01: 2:54

So we do, we do, believe me. Oh, yeah, we do. Absolutely, we do. And we have the fortified flour, which has been fortifying since 1943, which is full of literally iron filings and folic acid, which is actually damaging to health. So, yeah, we've got the same problems as you. Yeah. Despite what the mainstream media might say or other sources. Yeah.

SPEAKER_00: 3:19

Yeah. So um I would love for, and I know I know uh I think it was your own health problems that inspired your change, right? And even the birth of your programs and uh cooking club, because it's difficult. It can seem daunting. Absolutely. And oftentimes people don't know where they have no idea where to begin.

SPEAKER_01: 3:45

No, I think people have forgotten how to cook. A lot of people, because of the convenience of packaged foods and ready-made meals, people have forgotten how to cook. Really, really simple things like how to make a sauce, how to make a white sauce or how to make a gravy, how to make a nice thick gravy but without flour. It's a challenge. Yeah.

unknown: 4:03

Yeah.

SPEAKER_01: 4:04

It's a lot like French cuisine.

SPEAKER_00: 4:06

Yeah, it is. Um, I was reading this morning, uh, I think it was Dr. Mercola. Uh, I don't know if you're familiar with him, but he was saying, I think the article was talking about how one in three of our teenagers are pre-diabetic or diabetic. Shocking. And uh, you know, attributing a lot of that to ultra-processed foods and uh and soda consumption, um, you know, but um I think it is when you know that there those convenience foods exist and especially parents who are running kids here, there, and everywhere, it's easy to grab those because of time constraints and more people are not sitting down as a family around the dinner table because of athletic practices or games that are right at dinner time. Yeah, straight after school. When you should be able to get it. And then you have kids eating dinner at like 9 30 or 10 o'clock. I remember when my son was in high school and he, you know, he didn't really want to eat before a game. No, he wanted to eat heavy. Yeah, and so then it'd be like 9 30, 10 o'clock, and he's going to bed with a full stomach. It's not great. No, it isn't. And then you wonder why you can't sleep. Now, I wasn't talking to him, he never he's never complained of sleep issues, but I don't know if he has them or not. I don't know that I asked. You know, like and and they can go off so little, you know, like they're they can just keep going when you're young. It's it's harder.

SPEAKER_01: 5:41

We can have things like you know, you might not want to eat big heavy meal, but you could eat something that's super easy on the digestion, like a cup of beef stock, a cup of chicken stock with an egg yolk in it with a splash of um some kind of ferment like kvass or sauerkraut juice or something like that, with a knob of butter in it and a pinch of salt, that takes no digestion whatsoever. So it's not gonna use up energy, right? So you so you could have that before a game and still feel good. It'd be like having an electrolyte drink with some added kind of protein powders, except it's not synthesized and synthetic, it's a real meal. Cup of stock with an egg yolk in it is a meal in itself, frankly.

SPEAKER_00: 6:27

Yeah, you were the one that turned me on to that idea, and I remember enjoying that last year. I thought, oh wow, this is really good. I I frothed it with my frother. Nice.

SPEAKER_01: 6:40

And another thing you can add is oyster. You can add oyster max to that, uh, which is powdered oysters, and that is the business because you get copper, you get zinc, you get iodine, selenium, all the amino acids and all the enzymes from the equivalent of uh 400 grams of of tuna, like a tin of tuna-sized thing of oysters that have been dehydrated into a powder. There's two little scoops, not even half a teaspoon, you know.

SPEAKER_00: 7:09

Yeah, I've been meaning to add that. That's funny that you mentioned that again, and maybe it was because I knew we were going to have a conversation today. I woke up at like five in the morning thinking, oh, I need to order that oyster max. And to me, it seems the better way to get those nutrients over ordering your uh zinc or your selenium separately and a whole food.

SPEAKER_01: 7:34

Exactly. You know, and beef beef liver would be a similar kind of thing, you know. Um, there's a lot of people are selling desiccated beef liver in powder form in capsules these days, which is great. But you could just get some beef liver, chop off a little bit with your scissors, cut it into little pieces, and eat it raw on a honey spoon, and that'll do just as well and be a lot more affordable. And it's a it's alive, full of enzymes, you know, ready-made, perfectly balanced, perfectly bioavailable source of again, copper, zinc, um, you know, vitamin A, vitamin D, vitamin K, all in perfect ratio. Beef liver's just a total superfood. Never mind blueberries. I love blueberries. I do love them. But they're not really gonna nourish you. They're they're cleansing and they give you some electrolytes, they give you some structured water and a little bit of sweetness, and that's lovely. But if you're building a body or if you're trying to be athletic, or if you're trying to grow a baby, or you know, if you're just trying to heal yourself, really we need these nutrient-dense foods. I'm not saying don't have the refreshing, lovely, light fruits and things like that. But if people have got digestive issues, fruit isn't necessarily their friend.

SPEAKER_00: 8:48

Yeah. I uh we just came off of, well, I I should say, I guess we're still um, because it's October 1st, we just did no sugar September. So um we did have a little bit of monk fruit, pure monk fruit and some teas. Okay. But we did not have any honey or um maple syrup.

SPEAKER_01: 9:11

I wonder who invented who invented no sugar September? Where did that come from?

SPEAKER_00: 9:18

Oh, I don't know. I just thought about it. I thought we needed to do a break because my son got married this year. Okay. So when we were on vacation, because we were on vacation, we took an extended vacation after the wedding. I didn't, I went down there to enjoy those 10 days and indulge. Um, and so once we got home, you know how it is, it's hard to turn off the sugar cravings once we got into them.

SPEAKER_01: 9:44

Absolutely 100%.

SPEAKER_00: 9:46

And even though we came back, um, and you know, predominantly going, Mama, we've got a half a cow in our freezer. We don't eat bread, we don't buy bread, we don't. I mean, I will I love making sourdough bread, but it's problematic for me because I know it's there, it's calling my name definitely all day. Uh, and so, and I know that has more to do with uh my microbes than my brain.

SPEAKER_01: 10:14

So that's why we need some stuff that's instead of bread. And you can make some really lovely things like a loaf with red lentils with eggs and a blob of cultured cream or Greek yogurt or whatever, and a bit of bicarb, and just whoosh it all up with a hand blender and chuck it in the oven, and you're gonna end up with a kind of loaf. And then cut that into slices and fry it in a pan with some lard or tallow, and you've got like beef, you know, you've got like a springy kind of little bit of toast because it's difficult to eat stuff like pate, or we have in France this stuff called riette, which basically they take the meat from the goose and mix it up with loads of goose fat, and it's really fatty, you know, it's hard to eat on its own, or you know, mackerel pate, or um, you know, these these high-fat foods that are that are very, very good for you are difficult to enjoy unless you have a little bit of crunchy something, a cracker or a bit of toast or something to go with it. So uh lentil bread is perfect for that kind of thing. And uh pancakes made with a banana and some eggs, you know, it's it's so quick, it's so easy. You can chuck in a bit of coconut flour into that, and again, a pinch of bicarb, and then you've got thickish little pancakes to load up with something. They're vehicles. These instead of bread ideas are vehicles for fats and ferments. Like how you know, it's difficult to eat sardines unless you've got a little bit of something to eat with it, you know.

SPEAKER_00: 11:45

Yeah, I know that uh Joe takes sardines regularly for lunch. He loves them, he'll just eat them with a fork. Uh, but you know, the other uh uh thing I run into when talking with individuals is this fear of high fat foods. Yeah. Um I mean, right? They have been villainized.

SPEAKER_01: 12:08

Yeah, definitely, 100%.

SPEAKER_00: 12:09

Um, and uh I know, you know, we we cook with coconut oil, tallow, duck fat, uh, butter, grass-fed butter, um, ghee. Great. You said something else. Oh lard. We don't really use a lot of lard, but um we have in the past. Uh but yeah, so what what would you share about that high fat?

SPEAKER_01: 12:40

So the high fat thing is, you know, it's it's called the heart diet hypothesis. And it was really created since the 1950s. And the guy who was instrumental in this narrative, because it's a story which has been completely debunked by Dr. Natasha, who's my guru, who wrote Gutten Psychology Syndrome, Gaps, which is my underlying uh foundational protocol, um, which I layer other protocols on top of. But Dr. Natasha wrote a great book called The Heart Diet Hyp, uh no, she called it um atherosclerosis, put your heart in your mouth, which is all about the heart diet hypothesis. And there was this guy, uh a bit sort of Fauci-esque. He was a bit like Anthony Fauci, in my opinion. His name was Ansel Keys. And he was I don't know how he did it, but he wheedled his way into the American uh Heart Association. And uh he was the man who whose name was given to the rations that the soldiers in World War II were given. They were called the K ration, and it was after Ansel Key's K, the K ration. He was the first man uh first person to um uh do uh human experiments in starvation. So they used conscientious objectors who didn't want to go to war, and they did experiments on them with giving them very c low calorie meals. So it was it was a an experiment in human starvation. I mean uh I find that uh despicable and um uh not a not something anyone should be looking at uh with uh any kind of respect. I find it horrendously disrespectful to humanity to be you know try experimented by starving people. Anyway, Ansel Keys um wheedled his way into the American Heart Association and there started to promote this idea that high fat was going to give people heart disease. And that's when Crisco and those other um vegetable oil um creating companies, these corporations created this vegetable oil, which was basically like engine lubricant, and they uh did weird things with it with all sorts of solvents and um deodorizers and high pressure, high temperature, amorphing them into different chemical structures, basically completely um unrecognizable to the human body, and started promoting margarines and low fat spreads and um you know vegan type things they are now known as as a fit for human consumption. That was where it all went wrong. All right. We we need fats, and mother's milk is 50% fat, and your brain is 50% fat, and every single cell membrane is made of a phospholipid membrane, which is fats. Your hormones are made of fats, your myelin sheaths on your um nervous, around your nervous system, like the insulation around the electrical wiring in a house, right? Ours our electrical insulation is made of fats. When your body has a problem and it puts a plaster on something, it puts down some cholesterol. That's a fat. We need fats. We make fats, we need fats. You eat a lot of sugar, you're gonna make it into fat. You know, it's not fats that are the problem, it's the sugars, full stop. That's the bottom line. So we must net we must get over that fear of fats that we've been programmed to believe that fats will give you heart disease because it's just a story created by this Fauci-esque character called Ansel Keys. Dr. Natasha's completely debunked it in her book Atherosclerosis, put your heart in your mouth. We need to get with the program and start enjoying these high-fat foods. Because once you enjoy some high-fat foods, obviously, you can't have high fat and high sugar at the same time, forget it. So if you're still eating junk and still eating processed foods, don't go high fat, whatever you do, you kill yourself. You kill yourself from the from the processed foods. But if you take out the processed foods, what's going to keep you satiated? Fats. And you find you don't need a lot of them. You don't need such m massive portions when you start eating this way. I've I've completely I only ever eat on a little side plate these days. You know, I'll have one or two burgers with maybe some fried onions and some mustard and a little bit of asparagus or whatever on a little plate. I don't need a massive, great big plate of food as I used to when I ate a lot more starchy carbs. You know, so you're satiated when you eat fat. And that's what we need to do. It calms you down.

SPEAKER_00: 17:35

Yeah, and it definitely like I I I think that during No Sugar September, you know, that was that was um something that I integrated, right, to help to curb the cravings, especially in the beginning. And although I haven't lost one pound, Emma, I just feel better. Yeah. There's more energy. Um I have more energy, and but uh and my bowels, I don't feel that sluggish, that bloat. Um, and we weren't eating a ton, but we had got off my edge if I eat sugar.

SPEAKER_01: 18:19

Just takes off my edge. I don't feel like how I feel. I get a bit not brain fogged. I know what brain fog is. I had it really bad. But when if I eat a bit of sugar, I just feel a little bit hung over or something, you know. So I just don't bother. But I'm interested in when you when you said no sugar September, is that something lots of people are doing, or is it just something you did?

SPEAKER_00: 18:37

Oh no, it's just something I decided. I thought, oh, well, September, we need a break. Okay. Let's do 30, you know, 30 days.

SPEAKER_01: 18:45

And I understand because it was as a uh um as opposed to having indulged with your son's wedding. But what's interesting to me, observing that as an outsider, is that September is the time when all the berries ripen. And actually, of any time in the whole year, it would be the time in na naturally speaking that you would probably gorge on sugar. Do you know what I mean?

SPEAKER_00: 19:09

I mean, we did eat, we ate blackberries, yeah. Blueberries.

SPEAKER_01: 19:13

Yeah.

SPEAKER_00: 19:14

Uh, I already don't do that well with strawberries. We did get some, but they're not really in season here.

SPEAKER_01: 19:20

Yeah.

SPEAKER_00: 19:21

So, you know, the blueberries in Kentucky are in season, and you can pick them in June and July. So, right now, here we would have apples and blackberries, actually. And so we did eat. I typically don't have apples, but we enjoyed apples with some organic peanut butter, which I don't know, I go back and forth on peanut butter. It is a nice little treat, but I also know peanuts can be very prone to mold. That's right. Um, and so we try not to eat too many of those. I did find myself kind of reliant on the peanut butter a little bit. I think uh, and then sun sunflower nut butter. Okay. Would be um, but again, you know, I don't know what I think about those fully either.

SPEAKER_01: 20:08

The thing about peanuts, uh, peanut butter is they're ma they're really high in oxalates as well. And oxalates are can be a real bitch, and people just don't know about oxalates, which are a naturally occurring plant toxin, um, which are very high in certain things like spinach and chocolate and potatoes and peanuts.

SPEAKER_00: 20:24

And do you do you avoid um oxalates altogether? I mean, we were at that, but um, you know, I don't know, we were getting a little bored. So we've integrated, you know, a few more foods with, but yeah, a lot of those superfoods are considered and they're just super high in oxalates. Yeah. Almonds, like we don't really we don't eat almonds anymore. I mean for a while there we drank almond milk, and that's terrible for oxalates. You're oh, I know.

SPEAKER_01: 20:55

Yeah.

SPEAKER_00: 20:56

Um, and then but there are a lot of like sweet potatoes or high in oxalates.

SPEAKER_01: 21:00

Sweet potatoes are terrible as well. I know I it it's um if you've been oxal-overloaded and you do go low ox and people who are prone to kidney stones, or people who have chronic interstitial cystitis, or people who have vulvedinia, or people who suffer with really bad migraines and insomnia and plantar fasciitis, that's another one that is quite uh it's responsive to low oxala. Um, if you go low oxalate and start to feel better, um, it's a sure sign that oxalates are affecting you and it's worth continuing because as you go along, you see, I think I was born oxalate overloaded, and I think my kids were born oxalate overloaded. But since in the last five years now, since I've gone low oxalate, I'm more flexible and feeling much stronger and having more stamina, although I think that's a lot to do with the patches actually, as well. But the oxalates make you kind of turn to stone, they literally um make you go sclerotic, they they they rob you of your minerals and they sort of make you go hardened, that like you're being crystallized into these calcium oxalate crystals inside. When I was eight, I broke my arm and I had a really big scar where they operated, and that was raised and white for years. In the last five years, and I'm 57 now, right? So 50 years ago that was. In the last five years, since I've been going low oxalate, that scar is starting to disappear at last. Because oxalate crystals love to congregate around um fibrinogen, which is what the body makes to kind of draw two broken bits together. So scar tissue is made of fibrinogen, um, and oxalates absolutely love it, they gravitate towards it. And I'm starting to get crystals coming out of my skin. It's it's interesting. I've got little hard bits and little uh very hard white little um pimples for want of a better word, but they're not pimples like teenage pimples, they're just rock hard white calcium spots that they're known as, aren't they? I'm getting a lot of those. It's all coming out, but I'm loving it. My brain's working better, my body's working better, I'm sleeping better. I don't think everyone's oxalar overloaded, but I think a vast majority of the West are because we all used to have oxalobacter in our digestive tract, in our microbiome. We would have one particular well, there was lots of them actually, one particular um family of so like there's Lactobacillus, there's Bifidobacterium, there's Thermophilic, Streptococcus, there's E. coli, there's blah blah blah, there's all these different strains. And there was was a group of them called Oxalobacter. And because of the low levels of antibiotics in the food system these days, we all seem to have lost our Oxalobacter. And they were the bacteria that would help us process oxalas. So I think everybody is suffering to some degree these days, whether they like to admit it or not, because nobody wants to give up their potatoes and their chips and their fries and their chocolate, which is ubiquitous and available on every single street corner.

SPEAKER_00: 26:03

Oh yeah. Do you uh do you avoid chocolate?

SPEAKER_01: 26:08

I don't eat chocolate. I can't eat chocolate. I mean, I can if I eat it. If I had two, three squares of dark chocolate, I'd be up all night. And so if I wanted to, I could choose that as my drug of choice to stay up dancing all night.

SPEAKER_00: 26:20

Right, yeah, right. Yeah, it doesn't necessarily have to be those hard drugs to have that experience.

SPEAKER_01: 26:28

Yeah, right, exactly.

SPEAKER_00: 26:29

Um, everybody is unique in that. Um I know we had pretty much well, I say that like the last week I'd made these protein balls and I'd added some cocoa powder. Um but uh I don't know. You know, like I I I really don't know that I did, but maybe. Um but then you know you go back to that. Um the oxalate thing, and I don't, you know, I don't I know that there are symptoms that you might have oxalate toxicity, and I I would say maybe even that's arthritis, right? Or gout. Yeah, yeah, yeah. Pseudo gout, they call it with gr yeah. I tell all of my clients about I have a lot of people right now with plantar fasciitis. Uh it's interesting that you say that. And then I have another gal with interstitial cystitis that I see. And, you know, I encouraged her to go low oxalate. She eats a lot of almonds, a lot of peanut butter. Um, and I even encouraged the broth. Uh, one of the things she noticed is that she started to feel worse, which I think is But was it bone broth rather than meat stock?

SPEAKER_01: 27:52

Because we don't want bone broth. Right.

SPEAKER_00: 27:54

Um meat stock.

SPEAKER_01: 27:56

Um, but yeah, she And even some people when they drink meat stock, they make endogenous oxalates out of it. Some people, when they take high dose vitamin C ascorbic acid, they make oxalate out of it endogenously. So there's some people who just can't take high dose vitamin C. There's some people who just can't take meat stock, but they could use meat stock to cook other, you know, they to cook their rice, use meat stock to cook their veg, use meat stock when they're cooking their beef mints or their ground beef or whatever you want to call it, you know, use some stock in there. So don't just drink stock on its own, but use it as an ingredient to cook other things because it's still gonna heal and seal the gut, you know.

SPEAKER_00: 28:35

Yeah, and that's where to me it could feel overwhelming on navigating these changes. Well, that's why you need to work with an expert. Yeah, that's where you come in, right? Because, you know, okay, oh, I had this one time, I felt terrible, you know. And then to to figure out what tweaks needed to be made, yes, I think that's where uh, you know, courses and and the timeless cookery club comes in handy.

SPEAKER_01: 29:03

Because people get panicky because they start doing the things that they think are good, and then they feel great for a little while, and then they start to feel worse. And that's when you need to be in a group of other people who are going through the same thing. Because healing is never a straight direct line. It you know, you go, you go, I feel great, and then you plateau, and then maybe you dip a little bit, and then you come up again. It's two steps forward, one step back, three steps forward, one step back, three steps forward, two steps back sometimes, but you're still going in the right direction. Because we've been programmed to fear the symptoms, and we've been programmed to think that we need to get rid of the symptoms, but actually, the symptoms, which are inflammation basically, inflammation is the body healing itself. So we can't, you know, depress all of the inflammation. We have to let the body work a little bit, get a little bit inflamed. That's where these patches come in, actually, because the Aeon patch is really excellent at taking down inflammation at night time, which means people sleep better, which means that's that they're healing because sleeping is healing. You know, sleeping when the body's putting itself back together again and sweeping out the rubbish and doing everything it needs to do. People aren't sleeping well, it's really difficult to heal. So that Aeon patch is really useful.

SPEAKER_00: 30:18

So, for those who don't know about the patch, because you introduced me to the patch, um, and I have on the X39 today. Uh, that's the one I predominantly go to. Uh, however, um, if I am feeling stressed or a little bit more uh anxiety around, you know, whatever, especially like during the three months that I was planning a wedding or rehearsal dinner and trying to get there and make sure everybody got there. The Aeon on my chest was super helpful in just bringing my nervous system down to like regulate and calm.

SPEAKER_02: 30:52

Nice.

SPEAKER_00: 30:53

What uh what can you share about these patches? I love that they use the body's um you know, infrared heat, the light from our body, yeah, um, to to work. It's remarkable.

SPEAKER_01: 31:07

It's it's phototherapy, light therapy. I what I I always thought it was a bit woo-woo when I first heard it. I was thinking that sounds a bit woo-woo to me. But when you think that the the sun gives you a light code to synthesize vitamin D, and an infrared lamp gives your mitochondria a light code and it gives them energy, literally, it gives your mitochondria energy an infrared sauna or an infrared lamp. Well, these patches are doing something similar because they sit on the skin and nothing goes in transdermally. You don't, you're not given anything through the patch. What happens is your own body's infrared bounces off the patch and then sends a code, a light code into the body. So it's not woo-woo. The light codes for the X39 that you've got on there are telling your body to activate copper peptide production. Copper peptide, a peptide is just amino acids stuck together, and copper is king, is the king of the minerals. That's why I like oyster max so much because it's so high in copper and beef liver so high in copper. Now, people are a bit scared of the whole copper thing. They're like copper toxicity, but there is there are different kinds of minerals. There are the right kinds of minerals, bioavailable minerals from natural sources, and then there are synthetic minerals or minerals that are more kind of chemically. So they spray copper sulfite on crops as a fungicide, even on organic crops. They'll spray it on as a fungicide. But then we're getting mega dosed with, if we don't wash them properly or prepare them properly, we're getting megadosed with the wrong kind of copper. So yeah, we have too much copper in us. But the way to remedy that is by getting the right kind of copper into you so that your body can fix itself and work properly so it can sweep out the rubbish on a daily level. So these patches are helping us to get our mineral balance right in conjunction. I think it's best, and they say that as well where where you buy the patches at LifeWave, they say you need to be making sure you're Sleeping well and you're well rested and that you're not stressed and that you're eating correctly and that you're well hydrated. And you've been using their cellar gize, haven't you? I need to get hold of that.

SPEAKER_00: 33:16

I love the seller guys. That's that's how I begin my morning.

SPEAKER_01: 33:19

Great. I you can't get it in England yet or in um in France. So I'm looking forward to that coming over.

SPEAKER_00: 33:24

No, I just do the one scoop. I mean, the uh I think the serving size is two. And as David Schmidt, the founder, does say, it's it's sweet.

SPEAKER_01: 33:37

Right. Yeah.

SPEAKER_00: 33:38

Lots of people in Europe have complained about that, I've heard the ones who've definitely a good flavor for Americans because it's but for me, I I'm not a big sweet drink person. I prefer not going to have sweets, they're going to be eaten and not in my drink. Yeah, right.

SPEAKER_01: 33:55

Uh and it's a remineralizing thing, isn't it, Salagines? Which I encourage all my people to take an electrolyte drink in the morning. But we mix ours out of like kitchen sink stuff, like you know, like bicarb and lemon and potassium bitartrate, you know, cream of tartar and some sea salt.

SPEAKER_00: 34:13

And like it's got some other things in there too that I really like.

SPEAKER_01: 34:16

It's got copper in it, actually. It's got copper in cool.

SPEAKER_00: 34:18

And it has creatine.

SPEAKER_01: 34:20

Yeah, I've analyzed the ingredients and it looks pretty good to me. Yeah.

SPEAKER_00: 34:24

Um and so, yeah, I just have the one scoop in the morning. And then if I'm feeling that little like lol in the afternoon, I will have that second scoop. Nice. Um but yeah, that's before breakfast and coffee. So I do really like it. Um, and he, you know, I think I don't know. And of course, then I have other electrolytes. Uh I have less so with that. That kind of has replaced some of the electrolytes. But um uh yeah, so you know, and and I think the patches helped me sleep. Definitely it's helped um my digestion, and again, it's helped just like mood. Yeah.

SPEAKER_01: 35:08

Yeah, they're remarkable. They're absolutely remarkable. I mean, some people have had dramatic improvements some from some absolutely terrible chronic stuff. And there's there's a great um testimonials link. I must send it to you actually. It gives a whole list of uh of testimonials alphabetically to do with the thing they were struggling with. Because of course we're not allowed to make any medical claims whatsoever. Right. But people have recovered from all sorts of nasty stuff from this. But if you were already pretty feeling pretty good to begin with before you even started patching, it's difficult to work out, you know, how it's helped precisely. But I can sit cross-legged now at 57 years old very contentedly, very happily with my back straight. I can sit cross-legged. Three years ago, I couldn't do that.

SPEAKER_00: 35:53

Yeah, I mean, I think it just in general, my is that it just supports the body regardless of what you're dealing with, whether you, you know, just for more energy, just to feel a little bit better, if you do predominantly feel good, or I mean that's what I have found. Or if you are really working to heal something, it's supporting your body in that healing as well, right? And you don't have to spend 30 minutes in front of a red light machine, you don't have to uh um go. I mean, to gain some of the benefits or the potential benefits, you just put it on. Um it costs about the same as a cup of coffee.

SPEAKER_01: 36:36

Yeah, yeah.

SPEAKER_00: 36:37

Um so I know you have this program. I also really quickly though, I know we've talked about a few, uh, you know, just so much disease uh beginning in the gut. I'm wondering if you can share a little bit about, you know, what I try to like drill into my children, because they're in their 20s, um, and they know, right? They have the foundation, they're doing the best they can. Um, but when it comes to like skin issues, when you tackle the gut, this stuff goes away. This is not a your skin is the problem.

SPEAKER_01: 37:23

No. Do you agree? Yeah, absolutely. It's the gut is stuff coming out of your body. Your skin is the largest organ of elimination. Yeah. So if there's stuff coming out of it that's not nice, that means there's stuff inside you that's not nice that needs to come out. That means what did you put in? What did you put in it that was not you've got to look at what you're eating. You've got to.

SPEAKER_00: 37:42

Yeah, because like you do see these kids like acne or you know, eczema and psoriasis, and and you know, people want to fix it with this topical cream, my daughter in particular, and and uh, you know, uh and and she was told she's got this like skin yeast infection. I'm like, okay, that's a candida overgrowth.

SPEAKER_01: 38:01

Which means you're heavy metal overloaded.

SPEAKER_00: 38:04

And that that'd be curious.

SPEAKER_01: 38:07

I mean, I haven't, you know, I haven't had her tested for heavy metals, but well, you don't really need to, and you all you've got to do is breathe these days, and you're getting some heavy metals in you because the aluminium from the geoengineering, which is very much obvious now, and and all governments have their own department for geoengineering virtually these days. You can't really argue that it's not a thing. It is a thing. And if you look at the patented technology, you'll see they use Oh, you're talking about the um nanoparticulates of crisscross in the sky. Yeah, yeah. It's a thing, it's a thing. You know, I've been talking about it.

SPEAKER_00: 41:43

Now acknowledged that those trails are real. I remember the people in my life went, ah, Elizabeth.

SPEAKER_01: 41:51

I know. I've I've been talking about it since uh 2012 and people calling me mad mad woman, but uh it's a thing, it's definitely a thing. But so at aluminium, uh, we can get out by taking diatomaceous earth and by drinking waters that are high in silica, like or having nettle tea, anything that's high in silica, equicetum, horsetail tea. Um but all the people I'm getting hair mener and analysis tests, my daughters included, were were excreting a lot of aluminium. How did they get the aluminium in them? You just have got to breathe these days, and you get metals in you. Um so usually um an a thrush overgrowth or a candida overgrowth is usually because there's mercury in there somewhere. Um, and so taking binders daily is a good idea, taking clays like zeolite or bentonite, um, and sweating, so infrared sauna or hot salt baths, um, sweating, doing exercise if you've got the energy to do that. It's a good thing it gets gets out the rubbish. But sweating intentionally in a sauna is a really good idea.

SPEAKER_00: 42:59

Yeah, my infrared sauna, that's what is the backdrop. Oh, you lucky thing. Yeah, I love it. It's I I found that we haven't used it as much during the summer, but we sweat outside. Yeah, yeah. But uh, but yeah, we're heading into winter, so I know it will it will we'll be turning it on more. I mean, if it's light outside, I want to be outside getting that exercise and movement. I want to be out in the sun, I want to be under the trees, uh in a in a perfect world. You know, I'd be grounding barefoot, but a lot of times I take my walk on asphalt, but I'm outside in the fresh air, and um, it's hard for me to come inside and even spend too much time inside when it's beautiful outside. Too right. When it's dark, okay, okay. You know, at five, yeah, yeah. It's easier to turn this on and just sit there because I you know, but so um tell me a little bit about this instead of bread program.

SPEAKER_01: 43:54

It's it's six hour-long cookery classes that I record live, and in each class I do about five different instead of bread ideas, five different instead of bread options, you know, cloud bread, um, different versions of pizza base, different ways of baking cakes, different ways of making biscuits and pancakes and breads that none of which contain any grains. We use um just different ingredients.

SPEAKER_00: 44:27

Um and I love that because so often when people are going off of gluten, yeah, they resort to often, you know, equally as processed, gluten-free.

SPEAKER_01: 44:40

Exactly. You can't you can't go for the supermarket gluten-free options because they are rubbish and just as bad, you know, just as bad really.

SPEAKER_00: 44:48

Right. And s and and really it is sort of a shift. Uh Tuesday night this week, this just two nights ago, my daughter uh decided to make a ground chicken pizza crust. Okay. And how did that show up? Oh my gosh, you know, TikTok somewhere, right? And it was ground chicken, mozzarella cheese, egg, some oregano, and you know, whatever herbs and salt. And she uh spread it out and around, you know, in a pizza pan on parchment paper. She thinks, and then she topped it with, she made like she loves barbecue chicken pizza. So it was the chicken and then the barbecue sauce, and then uh jalapeno, not jalapenos, banana peppers and olives and a little bit of mozzarella cheese. And I mean, it was fabulous. For me, it was I I do love a good piece of pizza. Um, and that's one of those things we have when my, you know, when we were visiting my son for his wedding because that's like one of his favorite foods. And um uh and so this was like eating pizza. I would have in different toppings, but you know, I wanted to try her pizza. She was so excited about this creation. I'm telling you, but yeah, when you know that something it can be really delicious, equally as delicious, and then not feel like you've got delighted and dropped. Yeah. I mean, anytime I do eat something, you know, like I could eat a pound of ground beef, grass-fed ground beef, and and like a ton of food. And never feel that Thanksgiving full, that American Thanksgiving full. As I do when I go in and then I've got to unbutton my pants.

SPEAKER_01: 46:42

It's not a nice feeling.

SPEAKER_00: 46:43

It isn't. It's a terrible feeling.

SPEAKER_01: 46:46

And we're literally drugged, you know, by it. It's I call it the opiates of the masses because if your gut is not in good shape, then when you eat wheat with the gluten protein in it, and that gluten protein is maldigested, it can get through the leaky gut into your bloodstream, and it's called glutamorphine because it resembles an opioid, it resembles like smack, you know. Same with casein, the protein in cheese. Okay, so morphine can get created, and you literally get high off a cheese sandwich or high off a pizza. You get literally high from it, and that's why you want more. It's like a drug, it's an opioid, you know.

unknown: 47:27

Yeah.

SPEAKER_01: 47:27

Yeah.

SPEAKER_00: 47:28

So so it's six hours. Six hours.

SPEAKER_01: 47:33

You said um it's oh, it's it's one hour, you know, each each recording is one hour, you know, and that's available, but you get one-to-one coaching when you come inside my private off-the-metaverse community, because there's things you can't talk about in on Facebook. There's things you can't talk about in on the mainstream platforms, literally, because you get taken down. And it's happened to me enough times now that I'm I've thought, right, I'm just gonna make my own off-the-metaverse community where I can talk about things that I don't know where you're gonna post this. Where does this get posted? Well, I will post this to Facebook. Um, I won't say what they are then because it's got me in trouble before, you know, talking about certain things, and suddenly your video gets taken down and they give you a community standards warning or whatever. So I've I've got a toolbox of in really interesting and useful and and things that work um to take away pain, to relieve congestion and uh and inflammation and swelling and hurting and uh and I've got things that get rid of viruses, and I've got things that uh, you know, help with cognitive function and brain function and you know, things that um are censored, frankly, and I can't talk about that. I've got f five or six really awesome, amazing things that I cannot wait to tell everyone about, which they may have heard out heard of of in their own research and things, but a lot of people haven't. I find when people come to me from help, I say, okay, we're gonna do this, this, and this, and this, and what are you doing for pain relief or whatever? And they they say, I don't know. And I saw I get say, How about this? How about that? And they don't know about it. So it these are things that people really need to know about. Yeah.

SPEAKER_00: 49:20

Yeah, it's unfortunate. It does make me think that I should look into posting some of this information and some of my conversations on Rumble. I don't know if it's as easy.

SPEAKER_01: 49:29

Right. And you can't even get Rumble here in France, it's banned. Rumble is banned here in France.

SPEAKER_00: 49:34

Yeah, I was I was, you know, I follow Russell Brand. It sounds like a lot's going over there in in in the UK.

SPEAKER_01: 49:40

Not as bad as they paint, it's not as bad as they're making out. They're saying the French government's collapsed and this happened and that happened. No, it's actually it's all okay. We get the same over here. They say, oh, this has happened apparently, apparently Washington, DC is apparently completely shut down at the moment. That's what they're saying here in England, is it? I mean, that's what they're saying.

SPEAKER_00: 49:57

I don't, you know what? I I really I don't watch the news. Me neither. I'm not sure. What I get is like snippets on Instagram, and if I'm interested enough, I'll dig a little bit deeper. But I gotta tell you, I remember I I really did struggle with some hypochondria years ago. I'm 47. I was like 32, and this was when I was going into I was getting closer to 35, and my mom had been diagnosed at breast cancer at 35. So I think there was just this like underlying stress that I was carrying about, you know, having these two small children, my mom's diagnosis, she was in uh a relationship that wasn't thriving. I was in the same. And I think, you know, this culmination of things, I was hyper-focused on something. And I had been told I had leaky gut. Like there was stuff.

SPEAKER_01: 50:49

Yeah, you know, but there was my book, my book, Bagel Goggles, is is all about getting people out of fear and getting them laughing in the face of adversity because it's scary out there when you find out what's going on. It's like, what? That's really scary. But I'm saying, ha, laugh at it. Never mind about them. Do you know, work within your sphere of influence? What can you do to with you and your loved ones that are close to you and your neighbors and your friends to just stay in a chilled space where everyone loves each other and we're all singing round the campfire kind of thing and sharing meals and being encouraging to one another, and then you just avoid the poisons, which is the processed rubbish and anything that crinkles when you open it with a wrapper.

SPEAKER_00: 51:31

Yeah, and the news, Emma.

SPEAKER_01: 51:34

Yeah, and the news. And I mean it's just poisonous. It's poisonous. Exactly. Just don't watch it and do what you can do. That's it.

SPEAKER_00: 51:42

I had I had created this, I had created mediastenal tumor cancer in my chest, okay? That's what in my head. This is what I go and I fake chest pains at the immediate care be so that I could get this x-ray because my regular doc DO was not gonna do it. He's like, Elizabeth, I'm not doing it. Yeah, yeah. And so I went and I had this Indian doctor. Uh, he was a neurosurgeon, and he's like, I'll I'll give you the x-ray, but I'm telling you, you're 32, you're just fine. So he did the chest x-ray, he comes back in. My kid's dad is with me, and he knows I've like been on this roller coaster of there's something wrong with me, there's something wrong with me. And uh he looked at me and he said, I there there's nothing wrong with you, your chest x-ray looks great. You need to move to the country, turn off the news, and start. That's great. And my kids probably was like, Oh my god, you're the best doctor we've ever had. Fantastic. And and I had already been hearing that, you know, like because they encourage that when you uh go send your kids to a Waldorf school, you know, turn the freaking television off and your life will become so much better. It's true, it's a hundred percent true. I turned off you on the federal government. I don't know.

SPEAKER_01: 53:05

Yeah, I don't know what's going on. I turned off the TV when my daughter, who's now 22, started talking. So around the age of one, when she started talking, I was thinking, I don't want her hearing the words they used on the news, like blah, blah, murder, blah, blah, terrorist, blah, blah. You know what I was like, I don't want her asking me what does that mean, mummy. Yeah. So I just switched it off. That was it. It was 20, 21 years ago now. Best thing I ever did.

SPEAKER_00: 53:28

Yeah, and you know, Waldorf encouraged that too. And then uh, and I didn't want him hearing it. And then I noticed that we had gone to um uh and we did a whole family bed, uh, but we had gone out west and we watched uh a movie on Mount uh hell, Mount Saint St. Helen and um the volcano eruption and how there were some people there who wanted to stay and just die with the volcano. And he was like six and a half, and he came home, he wasn't sleeping, you know. He had he had gone navigated to his own bedroom by himself, but then all of a sudden he was back in. I'm like, what the heck has changed? It was too much, you know. And then, you know, they encouraged delaying academics. And so I started thinking, you know, I am so glad my child can't read that freaking billboard right now. Yeah, right. You know what I mean? Like on abortion or this or that or whatever. Like there is so much information out there our kids do not need to right, absolutely, yeah, at all.

SPEAKER_01: 54:30

And also they don't really that age seven is when there's the change, isn't there? When you suddenly you can let them out on a longer lead. They don't need you so much, and also from the age of naught to seven, they need to be right next to their mama, not in school, age four and a half.

SPEAKER_00: 54:44

I agree.

SPEAKER_01: 54:45

My daughter didn't like to read much, and she went to a Montessori school, but she didn't start reading really until she was really nearly nine years old. Yeah. But then when she started reading, she was voracious and she read everything in the library, and now I know most of that was programming. But when she got to big school age 11, they did a reading test on her and they said you've got a reading age of a 16-year-old, and yeah.

SPEAKER_00: 55:12

Yeah, when you when you can let them unfold, it actually happens instead of cramming all this stuff down into them. And um yeah, that's a whole thing. That's a whole nother conversation because we got off of topic, didn't we?

SPEAKER_01: 55:24

But I yeah, it's time for me to go and have my supper now.

SPEAKER_00: 55:27

Oh, well, I want you to have your supper.

SPEAKER_01: 55:28

All right, so where can people find you? At timelesscookeryclub.com. That's it. And Timeless Cookery on Instagram and Emma Goodwin on Facebook. And okay, now this is there a time frame for this this it's currently open and I've got I I'm half full at the moment. So if if if I could do I could bring in another 10 people happy because I do one-to-one coaching. It's as part of the offer, I'm doing one-to-one coaching, so I have to limit the number of people who come in. Okay. But um, I can still bring in some people. I'm gonna keep it open until it's full, really, but um, so probably the next couple of weeks and then it'll be okay.

SPEAKER_00: 56:07

So Timelesscookcookery.com.

SPEAKER_01: 56:10

Timelesscookery club.

SPEAKER_00: 56:11

Okay.

SPEAKER_01: 56:12

And then that's where you are on Instagram too. Timeless cookery on Instagram, Timeless Cookery on YouTube. Yeah. It's lovely to talk with you, Elizabeth.

SPEAKER_00: 56:20

I know, always so glad to see you in person again. Cool. All right, you have a great day, okay? You too.