MJ Unscripted
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MJ Unscripted
The Green Genius
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In this episode, we sit down with a passionate culinary creative who believes that food is more than just flavor—it’s medicine for the body and healing for the soul. This conversation will challenge the way you think about food and inspire you to use your plate as a pathway to healing.
Good morning, hello, good afternoon, all the things. Welcome to MJ Unscripted. I am MJ, and I am so glad you have joined us. How do you know you're in the right place? You're a person who is destined to become a better version of yourself. Today, I have with me the lovely Chef Tori. Hello, Chef. How are you doing? I'm okay. How are you? I'm good. Good. I'm so glad you decided to join me today, and I'm excited to learn everything that you have to share with us. So can you just start off by telling us a little bit about who is Chef Tori? Okay, so who is Chef Tori?
SPEAKER_00Chef Tori is a woman of many, many hats. Okay. So a little background about me. I'm from North New Jersey, born and raised. Okay. I joined the Army when I was 17 years old. Okay. Right out of high school. So straight out. Okay. Straight out of high school because it was like it was a lot of things going on in my life that I wanted to get away. Okay. So the army was like the perfect opportunity. I had a uh track scholarship and I like dug that track scholarship to go into the army because I just wanted to get away. Okay. Um, so I joined the National Guard first. Okay. And then in 2009, I went active duty. Okay. Um, and it changed my life. Um, I served almost 17 years in the military. Thank you for your service. You're welcome. And I own and I retired. They medically retired me due to migraines. Um because I was a court reporter. Paralegal also did ammunition for some um time. Okay. And those things m mixed with deployments, you know, I started uh suffering from really bad migraines. Okay. And I was swollen, I had cortisol, overload, and cortisol, inflammation, you name it. I was just I was going through it. So I medically retired officially in um December 2022. Okay. Um, so before they retired me, I was, you know, trying to transition to the civilian thing, and I went to culinary school. And in culinary school, that's when I learned about food. Okay. That's when I really learned about okay, like the dark side of food. Not just what we know as people, as consumers know, like as a person that prepares the other side in the industry. So I found out one tomato contained 110 pesticides in it. Um, and I was and I was in food and culture. And I learned a whole bunch of stuff how you know the FDA works, how other countries regulate their foods in Americans we don't.
SPEAKER_02Okay.
SPEAKER_00But um, so and then I went to Bake Shop, and my instructor, Chef Payne, that's my girl, love her so much. Um, she started explaining to us what hydrogenated oils were. Okay, how you gonna explain that to me? Yeah, so high hydrogenated oils never leave your body. Okay so once you consume it, it it goes into your arteries, every it goes just throughout your body, and it never gets rid of it never gets rid of that oil. So if you ever had like hostess Twinkies, like cakes from Costco, those contain hydrogenated oils, right? Okay. So I was like, I'ma eat here. Yeah. So when I got out the military, let's rewind, I thought I didn't have to do nothing. Right. I ain't doing PT no more. I'm not working out. I'm about to eat what I want to eat, I'm about to dye my hair, I'm about to just do I'm about to go crazy because I joined when I was 17. So I had those that restriction on my life for that long. So I was like a little bit wild when I first came out. I was like 32 years old, but I was like 18 again. Yes, you know, because I'm expecting life here, you know. So I just gained a bunch of weight. I gained up to 100 pounds. I was like, wow, from the military, yes. So I was I was huge. Okay, you know, I was on um different types of medication because of the VA. Okay, you know, I was getting Botox, I was, you know, on certain psychotropic medications for depression, anxiety, you name it, I was suffering from okay. Um, but food was what, you know, my love of food, my love of cooking was what kept me alive at that time. And then Coach Mel, of course, you know, I joined his program and then I understood that food and movement were necessary. Shout out to Coach. So I'm going through um school and I'm finding out all these things about food, and I was like, I gotta have, like, I gotta change something. So that's how my brand, Green Genius, was born.
SPEAKER_01Okay.
SPEAKER_00Um, I decided to go plant-based. Like, I went like full throttle. You went extreme. I went full throttle. Like, I did a 21-day detox where I only ate raw food. That means like no cooked food. Right. And it was so crazy. You never know how much hot food means to you until you can't eat it. Correct. So I was dreaming about like hot food. And it was like, once I got past day seven, it became easier. And I was like, okay, and then that's when I reshaped my palate, and I started realizing the conditions that I had, you know, that I was being medicated for through the VA, they became a little bit more manageable. So I'm like, okay, so what I'm eating is causing me to be ill, you know. And when I when it was all said and done, after that, I lost the part of um, let's go back to culinary school. The last semester of culinary school, I lost 40 pounds. Okay. Then I transitioned to that raw detox. Right. So I wound up losing the 100 pounds, but I gained 20 back because I got a little bit too small. Okay. And I was like, because right now I'm like 145, my heaviest was 219. So it was like I've my weight fluctuated for years. I didn't understand food. And after I went to culinary school and I found out what was in the food, it made me think about nutrition. Okay. So I started studying nutrition, performance nutrition, holistic, like just nutrition in general, so I can learn how to build my plate and eat. Okay. Because now I don't diet, it's a lifestyle. Like, I can't tell you the last time I felt like I needed to lose weight within since 2023, because I understood I had to move and I underhead understood I had to watch what I was eating and be more intentional. So what my brand focuses on, the nostalgia of what we know and love, like you know, Wendy's, McDonald's, all those good things that we like so much, you know, those ultra-processed foods, but I find a way to use whole foods and make it better. Okay. So what it does, I focus on sensory. Um, so if I'm biting into a Popeye's chicken sandwich and I'm creating a green genius version of it, it's gonna be oyster mushrooms, or it may be um uh a lion's made mushroom that's in the shape of a chicken patty or whatever, but you're gonna get that same crisp, that same crunch, that same feel, that same everything your sensory gets when you're eating something else.
SPEAKER_01So let me pause you, Chef Tori. You're saying that sometimes we like it's a sensory thing that goes off, which is what's satisfying. Yes, it's more so the crunch, it's the feel, the taste, the salt. So we can get that same feeling even with a healthier choice.
SPEAKER_00Yes, because I've learned because culinary arts is art and it's also applied science. Okay, so it's like a science experiment in the kitchen. If I know I'm bite into a chicken sandwich and it bounces off my teeth and gums a certain way, I'm gonna make sure I fry those mushrooms. I'm gonna make sure I have those same textures, flavor profiles that this Popeye's chicken sandwich has, but I'm not using chicken, I'm using oyster mushrooms or a lion's.
SPEAKER_01So you're a hundred percent plant-based at this point.
SPEAKER_00No, I'm not. I'm plant for it. Plant. Okay, explain the difference. So plant for it, as I eat mostly plants. Okay. Sometimes I may have dairy every once in a while. Sometimes I may have eggs every once in a while. Okay. I may indulge in chicken. It just depends on what I feel like eating, right? Okay. But most of my diet, 80% of my diet is plant-based. It's plant-based.
SPEAKER_01Okay, so talk to me about I'ma use me, someone like myself. I want to, I am moving my body, but I want to be healthier as far as like what I ingest. Right. What do you, what would you suggest as far as like first steps? I'm brand new, right? I'm not coming out the army, right? So I don't have th those type of disciplines. What would you suggest for someone who wants to just get the ball moving?
SPEAKER_00Okay, first I will have to assess your diet. Okay. Okay, because when somebody like I can tell everything I need to know about a person based off what they eat. Okay. Whether they have emotional issues, right? Because a lot of times we eat things because of trauma.
SPEAKER_01Yeah.
SPEAKER_00And, you know, you have a have a craving why you're craving that. What's what's the underlying reason behind you craving that certain? So I crave, I love chips. So a lot of times when people crave chips, it's crunchy, right? And it soothes anxiety. Think about it. Like I want when you grab some chips, I want you to think about it. When I grab a lot, I want you to be like, what am I thinking about? What am I anxious about? Am I worried about something? Uh-huh. Does my mind ever stop? And most of the time it's because you're thinking about something and you need something to kind of like soothe that. So that crunchiness, it kind of alleviates. It's like, okay, I got something crunchy. So what about sweets? So cookies, cakes. A lot of times you have to self-assess your relationships in your life. What type of relationship do you have? Are you in a relationship? If you are in that relationship, is it a loving relationship? A lot of times when people gravitate towards sweets, they want sweet things in their life. And love is sweet. You know, love is sweet. You know, love makes you feel good. And think about like, think about when you had that chocolate cake, how good you feel. It feels like somebody gave you a hug and a kiss, right? And sometimes we actually need a hug and a kiss instead of eating that cake, you know? Wow. But we gravitate and we self-medicate. And I want people to know and understand that the body is literally a computer. We have these symptoms, it tell us everything. And our body creates tumors, our body creates all types of things to protect itself. And a lot of times we think that inflammation and all these things are bad. It's not, it's good. It's just what is my body saying to me?
SPEAKER_01So the inflammation isn't it's it's bad, but it's good because it's letting me know something is going on.
SPEAKER_00Let me know something is going on and the body is trying to fix itself.
SPEAKER_01How do you know if your body's inflamed? Like, what is it?
SPEAKER_00Um just like if you're uh retaining water, water weight. Uh-huh. Um, if you're not, if you're not sweating, because some people have like it's it's the whole lymphatic system. Like the body is a whole system. When we sit down and break down the body and go into anatomy and physiology, the body like this signals things. You could tell if somebody's lymphatic system be which controls infections, sweating, things of that nature. We can tell if that is clogged. We your body just tells you everything you need to know. Everything, like you get you get certain things in your eyes when your liver is messed up, when your kidneys, like you you can look at someone's tongue and tell them tell them what's going on with other parts of their bodies. Yeah, like our skin is the largest organ, our skin will scream and tell us what's going on. Like, eczema is a sign of inflammation.
SPEAKER_01Okay, I can see that.
SPEAKER_00So, you know, our bodies will swell, right?
SPEAKER_01Our bodies will retain water. So even though someone with eczema in there, uh the doctors are subscribing, prescribing, sorry, the like lotions and creams. Yeah, steroids. We really can cure eczema through food.
SPEAKER_00Do food in a detox. Most of the time, our blood needs to be detoxed, and that's when you go to bitters. Like, we're supposed to eat bitter foods. Not everything in life is supposed to be sweet, not everything in life is supposed to say taste. What's a bitter food, Chef too? So, like Dandelion. Dandelion wrote, um You can drink that in the tea? Yes, wormwood, you know, bitter melon. My family's from Trinidad. We used to eat a lot of bitter melon growing up, but I didn't know, you know, blip bitters is to cleanse the blood. And a lot of times when we develop illnesses, is because our organs are infested with parasites. Yes, we do have parasites. And a lot of times when we're hungry, we're not hungry, those parasites are hungry. Oh, and feeding off of. Yes, when we look at certain diseases, it's literally parasites in that body part or that organ. Because our body is just highlighting that, oh, there are there are parasites present. That's why I'm having these symptoms. Scary to think about. It is. It really is.
SPEAKER_01That's why you have to have a look at a picture of what a parasite looks like and to know that that's internally in terms of it.
SPEAKER_00Yeah, they go in your heart, they go in your liver, they go in your lungs, they go everywhere. And just by the conditions that you have, you can tell exactly where the parasites lie. And I didn't believe in it. I had like I had to test the theory. And sometimes we have to, like, not sometimes, all the time. In Caribbean culture, we detox every month. It's what a what we call a purge. I never knew, I never knew what my grandmother was talking about. I just knew that I had to drink this cinema, and I had to drink this dandelion root, and I had to drink this Andrews. I didn't know what, but that's what kept us very well grown up. I didn't have to go to the hospital for anything, never broke a bone, never had any crazy childhood diseases, none of that. And it's because of how my grandmother used to feed us. And she will always say, Food is medicine, and you are what you eat. She used to always say that. And I never understood that until I became an adult and I adapted to the sad diet, standard American diet. And I was eating McDonald's, Wendy's Italian cheeseburgers, tailored. I'm telling you, I could be on my six, I could be on my 600-pound life. Yeah, yeah. Like straight. I love food, but I was like, I have to find a better way to make my food versus me falling victim and not being able to push away from the table.
SPEAKER_01So then Berth's green genius. Yes. That's who you are.
SPEAKER_00Where'd you get the name from? So crazy. My husband, so he was alkaline vegan, and he like if you know anything about alkaline vegans, they are very strict in their diet. So I basically showed him like they could only use a certain amount of ingredients, and I was able to make everything that he knew from his childhood that he loved, but an alkaline version of it. So he was like, Oh, you're like legit a genius. And I was like, Okay, yeah, I am. So let's put green in front of that because green is for plants. Yeah, yeah, yeah. You know, and pink is my favorite color. You know, pink is for passion. A lot of people think that pink is a feminine color. Absolutely not. It's a masculine color.
SPEAKER_01How so?
SPEAKER_00Yes. Um, because before boys used to wear pink back in the day. Boys used to wear pink, and women used to, girls used to wear yellow, um, yellow or blue. You know, pink is uh a derivative of red, it's just uh a lighter hue. And red is passion, red is strong, red is fire, it's the same thing, it's just a little sweeter, it's a little softer.
SPEAKER_01Okay, so so green genius. Yes, and then now you are really mindful as far as what goes on to the plate.
SPEAKER_00Yes, and I have a program called Plate School. Plate school. So let's talk about it. Um on January 1st, God woke me up.
SPEAKER_02Okay, like he always did.
SPEAKER_00Hello Lord. Yeah, so he woke me up, and I heard plate school, and I said plate school is God talk about this morning. So, and I heard the voice say, Write it down. Write it down. So I wrote it down, make it plain, and I was like, okay, I'm gonna revisit that. And then the curriculum just started coming to me. They was like, you need to learn, you need to teach people how to build their plate. And not too long after that, they released the um new food school, um, new um, what is it, food pyramid. Yeah, yeah, yeah. And I was like, that's so crazy. So what we teach is 80% plants, 20% everything else. So we actually take a plate in a diagram and we put 80% of it could be chickpeas, lintus, lettuce, tomatoes, whatever vegetables you want. Right. As long as that is covered, it most of your plate, and you decide to have some chicken, you have decide to have some mushrooms, you decide to have whatever, and that 20% just you feel better because most of your plate is made up of plants. And then we have to choose uh plants that sustain us because a lot of times when you eat plant-based, it goes through you very quickly. So then that's when you have the lentils, that's when you have the mushrooms, that's when you have the chickpeas, you have the more heavier versions of you know chicken. But are there's the starch fit into this anywhere? Um starch can, like if you want to have some pasta, but it's it's it has to be that 20%. Gotcha.
SPEAKER_01Okay, so it's not on the 80%.
SPEAKER_00No, it has to be that 20%. So if you if you keep things to about a half a cup, a cup to a half a cup, you're managing yourself, honestly. And you don't have to be like, oh dang, yo, what what do I eat now? No, if most of your plate is comprised of plants, you're not going wrong with anything. That means you're only having a little piece of chicken, steak, some salmon, and salmon, how however, but most of your plate is made up of veggies. Okay, and then learning how to choose those veggies to fill those spaces.
SPEAKER_01So plate school is like, is it an actual place? Can I go visit this?
SPEAKER_00Oh no, like we're working on a location, but right now it's a concept where I do like pop-ups and stuff like that, or I go into offices and I teach people how to eat better for you know, work performance, sports performance. Right. Depending on who you are as a person and what you require, complete school can be geared and uh customized to the client. That's so cool. So, like, say you like, oh, I'm gonna use me for example. Oh, my 20-year reunion is coming up May 2nd. Oh, I want to be able to squeeze into this nice little dress. So let me eat in accordance to this and gear my workouts towards that. Cause I have a client now, his name is Taj, and he was telling me how he's had a personal trainer. He's like his personal trainer to try to explain to him how to eat, he just didn't understand. So, what I do is I break things down, like the army likes to say Barney style. Okay, I need you when you go inside the store to read the ingredients on the back. If you can't pronounce it, do not buy it. If it does not say tomato, salt, garlic, if it doesn't say those whole foods and they got some mono dextrose, whatever in front of it, put it down. You don't need it. Simple ingredients: 100% coconut water, not coconut water, citric acid, potassium. I don't need you to add potassium to coconut water because guess what? It naturally has five essential electrolytes in it. That's nature's Gatorade. Why you're putting this I had some this morning.
SPEAKER_01Yeah.
SPEAKER_00So when you when you go out and you're um eating or drinking something, read the ingredients. Okay. That's what plate school is, like whole intentional ingredients.
SPEAKER_01How so that's at home. How does a person finagle that or I'm going out to eat? Right.
SPEAKER_00Oh, and my client experienced this the other day because his family goes out all the time, um, like once a month, and he called me. I was like, he he called me while he was from the restaurant. He called me and I was like, and the first thing he was like, Yeah, I'm out here. I said, What you eat? Right. And he was like, Oh, I had salmon and I had um string beans, French green beans, and they had potatoes on the side, but I didn't eat the potatoes.
SPEAKER_02I said, At nice.
SPEAKER_00So, you know, I tell them to get a lean protein like salmon, chicken, even a steak, right? But don't try to get no toma hubs. They get you a six-ounce steak. That's fine. That's enough, right? And then you get you a salad or get you some whatever green they have in there, get it. Order it. What's your thoughts on sweet potatoes? Uh so I prefer like so orange sweet potatoes are a hybrid, and they're higher in starch and they're higher in sugar.
SPEAKER_01Okay.
SPEAKER_00I recommend purple sweet potatoes. I've heard about yes, purple sweet potatoes are better, they're butterier, and they're less in calories and lower in starch, and it's much better for you. So I tell people to eat those instead of the the orange sweet potatoes because I don't I don't play with those. Really? And you can do like candy yams and all that stuff with the purple sweet potatoes. Just use some maple syrup. Oh my god. And you can you can use maple syrup, you can use the same nutmeg, um, allspice, cinnamon.
SPEAKER_01I'm feeling, let me tell you how I'm feeling sitting here talking to you. I have two feelings happening. I am extremely inspired. Oh. Right. I'm inspired, but I'm also, there's like a mini-death happening inside of me, right? Because when you start to hear about these things that you love so much, or you've been eating, or for the longest, people have been telling you is good for you. And then you're learning when you learn about the science of the food, it's like, no, it's not.
SPEAKER_00Oh, it'd be all lies.
SPEAKER_01It's like, uh.
SPEAKER_00Because we pass out, we we pass trauma down through the plate. Through the plate. We do. We gravitate towards soul food. That's a lot of fun.
SPEAKER_01That's a that's a bumper sticker. We pass trauma down through the plate.
SPEAKER_00We do. We do. Think about it. People still eating chitlins. Like, why are we doing that? I never had a lot of things. Why are we eating chitlins? Why are we eating these things as if we're still enslaved people? Yeah. It's so much more to life than just eating that stuff. And when you open your mind up and you open your palate up and you travel the world, you feel you realize all food is kind of like soul food. I done met, you know, a Korean woman that made me feel like, lady, can I marry you? Because it's gonna be so good. Like, I would eat this food all the time. Like, I love food like that. And I've met so many different women, especially Haitian women. Oh my God. Like, I learned so much. And as a Trinidadian, I like I can say that. Like, I learned so much from other people and how they eat that I respect it. And the first ingredient on my plate is always respect because I'm gonna like. I'm gonna make sure that whatever your culture is, whatever your ancestry is, is honored. I'm not gonna sit here and develop a meal plan for you with some foreign type meals that you know nothing about. I'm gonna research who you are and we're gonna make foods that are healthy for you, like how your ancestors made. So what about snacks? Um, snacks, you can always go to like trail mix. You can make cookies. Like you, it's just the type of things that you use. It's the ingredients that you use. Like I make a lemon blueberry pound cake cookie that makes you want to slap your mama, but it's lemon I have to order it so it has flex fresh blueberries in there. I use it um incorn flour, which is an ancient grain, and I use, you know, actual lemons, you know, I use actual whole ingredients, and it's much better for you. And then I use a sugar that's monk fruit that has zero sugar in it, but you it tells your brain, oh, this is sweet, and you can't tell a difference. You can't tell this is a healthy cookie because I want to be able to enjoy that. Do we need to retrain our brain?
SPEAKER_01Like if you if we've been eating the wrong thing for so long.
SPEAKER_00Yes, you have it's it all starts with behavior changes. Because what I've learned in nutrition coaching is the behaviors. You have to unlearn those behaviors and you have to rewire your brain to gravitate towards things that are better for you. If I show you with green genius that I can make that burger that you know and love, but instead of using, you know, whatever type of beef, if you want beef that bad, let's go to a butcher, right? We're asking, let's go to a local farm where we're we know they're not putting these hormones and stuff inside of there. Or let's recreate it and make it green, right? And it gives you that same feel, same taste, same everything, but it's actually good for you when you're intentionally eating and not just like I'm about to just throw this.
SPEAKER_01Why do you think it's taking us so long to reach that? Like, and I'm speaking about us meaning like people of color.
SPEAKER_00Additives is they purposely put things to make people addicted to the food. So ultra-processed food, they have additives, it's it's making you crave those things, and then it's feeding those parasites. Those parasites want that particular food, so it's like we've been kind of like brainwashed and pushed to like these things, even if we didn't want to, because of the things that they're putting inside of the food that's making us crave that.
SPEAKER_01Do you find when you're working with the client when they first start eating cleaner or healthier that they don't like it at first?
SPEAKER_00Like no, because I like I make it taste like what they know and love. So they're not, and they literally always say, if I could eat like this, right, right, right, I will eat like it because I don't want you to feel like you're missing out on anything. So I geared their plate towards what they like, their flavor profiles, but it's healthy, it's healthier versions and tasty versions because I actually like it's so crazy. I can cook a lot of meat for a client, uh-huh, and their favorite thing that I make is always the vegetables. Vegetables. I swear. Like it's always the like damn. I'm like, how is this? How's it? And they be like, girl, that was good. But those vegetables, that was very vegetables. I love veggies too. Yeah, I make vegetables taste good. And a lot of times we don't go towards the healthy things because we think they're nasty. Yeah. Think about how many times they said they slap wellness on something. Can you eat it? You like, yeah, I ain't never eating this again. Right. I don't want this. Correct. So then we go back to what's going on. So we go back to what is good, isn't good, or convenient. Where can you go around here and find something healthy on this strip? I can give you about 15 fast food restaurants. Think about people who work late or, you know, it's only something to eat. That's why with my brand, I want to be able to franchise to the point where we can get the early birds. We can get those people that work late, but they have actual healthy options that are whole foods. Because a lot of times, even with plant-based things or plant-forward things, they're made in the lab beyond meat, impossible meat, yeah, yeah, yeah. Um, you know, gardenia, whatever. And they're slapping this lab food and saying, oh, it doesn't contain any animal products, but bro, it's processed and it has chemicals, and I'm eating the chemical. And we're eating the chemical. There's no better because my best friend's a food scientist, and she told me she was like, if you're gonna do this brand, Victoria, like you really need to focus on whole foods. Because why would you buy a Beyond Patty and it's made of peas, processed peas, where you can go get you a bag of peas and make you a burger yourself without the chemical, without the chemical. So now these healthy things are actually making us sick because our bodies cannot recognize what it is. That's why with these GMO, if you notice, allergies have gone up because our bodies cannot recognize that. Like, what is this? What is it? How do I break this down? How am I eating seedless things? Yeah, you need seeds to grow. Yeah, how am I eating well, but you know, people lazy. Oh, I don't want seeds in my mouth. I don't want to but that's the truth. That's why they made tilapia because it has no bones. Correct. You know, they people want to eat, they so greedy, they just want to eat fast that they don't want to think about it. Like mind food, eating food is not a mindless thing. Digestion starts in the mind. Your mind says, I need to start digesting things. That's why I tell people sit down, yeah, designate time to eat, even if it's 30 minutes, that's enough, and chew your food. And there's a certain order that you should eat your food in. Really? Yes, because things break down faster. What am I eating first? So you will eat first like the vegetables. You eat the vegetables because they eat they break down fast. You don't want to eat the vegetables last and say you have steak. Protein is the hardest thing for the body to break down. Okay, so now I got the steak that's holding up digestion, right? And then everything's on top of that, and now lent and and then that's where gas comes in. That's what blew it because that starts the fermentation process. And when things ferment, it becomes gassy and it expands. That's why your belly extends. Yes, that's why you be smelling crazy. You know, that's how sulfur, you know. So it's a way that you have to eat your food. Veggies first. Veggies first. So that can be processed, and then the meat can be processed, you know.
SPEAKER_01Um so you don't eat around your excuse me, you don't eat around your plate, you eat one thing at a time.
SPEAKER_00Yes, based off of what that, and then there's a such thing as food combinations. It's certain things that don't need to be together, you know, because some things may be considered acidic and others may not. So you have to watch what you're pairing foods with so you can see if they digest well together. Because you don't want to eat something with two digestion, different digestion rates. Wow. That's why, like, a cheeseburger is horrible. Because you got, okay, let's say a cheeseburger deluxe, you got the bread, you got the lettuce, the tomatoes, the onions, um, then you got the cheese, then you got the meat, like then you got the mayo. That's too much. The body is confused. Like, which one do I eat? Because it's all in one. You're chewing it all together. Chef Torah, you you kicking some science. Yeah, food is science. It really is. Food is literally science. And I've studied um anatomy to the point where I be like, dang, that's crazy. Like, it's a method to everything, like it's a right way to do a lot of things. People just don't understand the structure. And our ancestors understood that we eat too much, we eat and we eat entirely too much. Entirely too much. You're not supposed to eat before 12. If you're like breakfast, like break fast. You're breaking your fast. Think about when people fast in church and you break a long fast, you drink water first. You're not going eat no no bacon, egg, and cheese. Why would I eat a bacon, egg, and cheese if I had a mini fast already? Um while I'm sleeping, my body is not supposed to be digesting anything. That's why you shouldn't eat late at night. So now you're taking the digestion process over to the next day because digestion slows down. That's why people don't have regular bowel movements. It's a lot.
SPEAKER_01Like I'm a I'ma stop you because you kicking so much knowledge. Where could a person find you? How can we find Chef Tori? Because we need you.
SPEAKER_00Oh, on Instagram. Okay. Um, Chef Tori Fun or Green Genius Fun. And then I have another Green Genius Meals. So, in case you want to do like meal prep and stuff like that, or just regular education, I do wellness coaching, nutrition coaching. Yeah. Um, it's all about like, and I'm not here to scare anybody out.
SPEAKER_01It's not a it's well, we need to be scared, right? We need to be because we need to learn and we need to do better. And so putting it out there where a person could find you because someone's gonna reach out to you, including myself, yes, um, to move this forward. Because we just we want to be healthy, we want to do well, we want to be around as long as we can.
SPEAKER_00Yes.
SPEAKER_01So I thank you so much for coming on today. This was amazing. If you loved or liked anything that you heard or saw today, please hit subscribe, hit like, share it out. I can be found on all podcast platforms, including YouTube. I pray that your day is filled with love, laughter, and learning, and I'll talk to you soon.