Bridge the Gap Podcast Connecting Business Perspectives
Roxanne Edrington- Misconceptions of Nutrition
Feb 02, 2022Season 5Episode 1
Colton Cockerell & Trisha Stetzel with Dr. Roxanne Edrington
Dr. Roxanne Edrington is a doctor of Chiropractic (DC), a clinical nutritionist (CCN), Naturopathic Practitioner, Certified in Functional Medicine, and in Applied Kinesiology. She is a healthy lifestyle coach, public speaker, athlete, author, wife, and mother of two.
Dr. Roxanne combines body composition assessment, biological cellular analysis, applied kinesiology, and clinical nutrition into her practice. She assesses and treats disorders of human function occurring at the cellular and sub-cellular levels.
She is the CEO and author of Ultimate Vitality, LLC; vitality programs designed to enhance health and vitality through balance nutrition and lifestyle choices.
And she wrote the educational book, "Eating On The Go: Traveling Lite." According to Dr. Roxanne, one of the biggest obstacles for most people trying to maintain a healthy lifestyle is eating on the go, a habit critical to master! As a society we largely rely on processed fast meals, sacrificing nutrition for ease and accessibility, ignoring the resulting long-term health consequences and serious health issues. Whether traveling, eating at restaurants, or eating in airports, Dr. Roxanne will show you how to make best food choices for your health.
Dr. Roxanne Edrington is a doctor of Chiropractic (DC), a clinical nutritionist (CCN), Naturopathic Practitioner, Certified in Functional Medicine, and in Applied Kinesiology. She is a healthy lifestyle coach, public speaker, athlete, author, wife, and mother of two.
Dr. Roxanne combines body composition assessment, biological cellular analysis, applied kinesiology, and clinical nutrition into her practice. She assesses and treats disorders of human function occurring at the cellular and sub-cellular levels.
She is the CEO and author of Ultimate Vitality, LLC; vitality programs designed to enhance health and vitality through balance nutrition and lifestyle choices.
And she wrote the educational book, "Eating On The Go: Traveling Lite." According to Dr. Roxanne, one of the biggest obstacles for most people trying to maintain a healthy lifestyle is eating on the go, a habit critical to master! As a society we largely rely on processed fast meals, sacrificing nutrition for ease and accessibility, ignoring the resulting long-term health consequences and serious health issues. Whether traveling, eating at restaurants, or eating in airports, Dr. Roxanne will show you how to make best food choices for your health.
Hello and welcome to a another exciting episode of Bridge the Gap where we're balancing life through health, wealth, business and relationships. Welcome to the show. My name is Colton Cockerell. And with me, I have my lovely co host, Trisha Stetzel. It's our first show of the new year. What's going on?
Trisha Stetzel:
Oh my gosh, Colton I'm super stoked, like focus is our 2022 plan. Right. I'm really excited about our guests today. So welcome, everyone. This month on the show, we're going to be focused on health. Yep, I said it health. It is January 2022. So today, we're going to discuss the misconceptions of weight loss and who better to talk about weight loss then our resident expert, Roxanne Edrington, chiropractor and clinical nutritionist. Welcome to the show, Roxanne.
Roxanne Edrington:
Hi, thank you. So glad to be here. And I feel honored to be your first guest of 2022
Colton Cockerell:
look at that. And yes, but before we dive in Roxanne, we do have to go ahead and thank our sponsor, this show is brought to you by Results Xtreme Business Solutions. So thank you Results Xtream Business Solutions. Roxanne. Tell us what is the misconception that you hear all the time about weight loss?
Roxanne Edrington:
You know, I think probably one of the biggest misconceptions that I hear about weight loss, people think if they eat less and move more than they're going to lose weight. In fact, science has been telling us for years, you'll hear from your doctors, if you ask your doctor, I need to lose weight. He's gonna say, Well, you need to decrease your calories and you need to move more. Well, we know that that is not the truth because many of us have eaten less and exercise more and the scale is not budging. So that's very frustrating. So what happens is we start thinking, Well, I'm just getting older. It's just not happening. I mean, this is just the way my life has to be. And they are so wrong.
Colton Cockerell:
Man, that's okay. So there's a lot to unpack there. Trisha, what do you think?
Trisha Stetzel:
Yeah, absolutely. So Roxanne, what is the biggest problem with our diets then?
Roxanne Edrington:
Right? So because when they want to decrease the amount that they're eating, they're really actually slowing down their metabolism. And the other problem is, after the age 40, it's really not about, you know how many calories you're eating. Research shows that after the age 41 In three people, and I really think it's one in two people become insulin resistant, or they have trouble balancing their blood sugar. So when you're eating less and exercising more, you're just making your blood sugar even more unbalanced. So now, if the root causes unbalanced blood sugar, you're just making the root cause worse. And if you don't address the root cause of the weight gain, you will not be successful in losing weight.
Colton Cockerell:
Okay, well, well, so well then with that being said, so what frequency should we eat daily? Is there a magic number?
Roxanne Edrington:
Yes, so in order to balance your blood sugar, there's two things that we need to do. And not only does this balance your blood sugar, but it speeds up your metabolism, one, you need to eat frequently. And I know you've heard that many people say eat small meals frequently. And many of my patients they say, Well, when I was eating small meals, frequently I lost weight. And then for some reason, I guess life gets in the way, they're really only eating three meals a day. So when you wake up in the morning, in the first hour, you probably want to eat some kind of protein breakfast, you don't want to just do oatmeal, you want to have some kind of protein in it. And then three hours after that, you want to have a little snack, it could be a little bit of tuna fish and chicken salad. It could just be some people do a protein shake. And then thirdly, around two and a half or three hours after that it should be lunch. And lunch should consist of a protein, some vegetable, maybe a little bit of carb. And then between lunch and dinner around three o'clock should be another snack, another protein snack and then dinner at six o'clock. When you do that one, you're speeding up your metabolism but to you're keeping your blood sugar balance because where most people get in trouble is that night after they dinner all of a sudden it's called the I call it the munchie monster you sit there and you're thinking do I want something I want something crunchy I want something salty I want and you're not even hungry but you just want to eat and it's called nighttime cravings and the only reason why you're having those cravings is because you skipped so many meals throughout the day Wow. Yeah which creates low blood sugar which means you're gonna want to eat
Colton Cockerell:
munchie monster write that down. Trisha,
Trisha Stetzel:
Munchie monster. When I love a one of the phrases that you use quite often Roxanne is about, you know, flaming the fire right or Putting a log on the fire and keeping that flame burning all day long. I always think about that. And I think that's really important. So tell us Roxanne Does it matter? Organic versus non organic foods?
Roxanne Edrington:
Right, so organic definitely is better, right? It absolutely is better. Some people don't have the ability to get organic foods, sometimes it's hard for some people. And so for those that can't really eat organic, I don't want you to feel like you know, you're killing yourself. Because that's not necessarily the truth. You can there's, you know, you can take stuff to support your detox pathways to get rid of it. But organic food is good, because there's not any pesticides, there's not chemicals on the food, so you're not ingesting excess toxins. However, at the end of the day, the air we breathe, the water we drink, we're taking in toxins, right? So, you know, it's, it's better, absolutely better to do organic, and I try to do organic with everything that I can. However, if I can't, if the if for whatever reason, they don't have my organic lettuce or whatever it is, it's okay. I just again, so make sure that I support my my nutrition was something that helps my liver and kidneys detox out the bad stuff. And that's why detoxification is important thing for people to do like three times a year.
Colton Cockerell:
And so it sounds like that is a conversation for another day detoxification quite probably a ton that we can talk about when it comes to that. Holy cow. Yeah, but no. So let's talk about another misconception and organic versus organic that actually kind of feeds into this, you know that one of the things that you practice a lot, and that you preach is the packaging on the foods that we buy in the grocery store, you know, no matter if it says cage free, whatever it may be, it that's just not the end all be all, it could be lying to you. So can you explain how to know exactly what's in our foods, calories, things like that, and how to actually read these labels. Because I think a lot of the time we think we're eating healthy, when in reality, it's, we're just reading hay, it's 99%, lean, or 50%, lean or whatever.
Roxanne Edrington:
No, and that's a very good point, because it is true. Um, the manufacturers, especially the dairy and the meat companies know that we are fat gram seekers, because even if you have a very healthy family history of cholesterol, but if you're someone that's eating high fat, all the time, you will develop heart disease, because the high fat your body can use some kind of fat, but the other fat gets converted to cholesterol and triglycerides. And as that slight just swimming in your blood, eventually it's going to create plaquing, which is going to create heart disease. So I tell everyone that really we want to kind of stick to about 25 to 30% fat with each of your meals and stick with that. But the problem is, is when you're looking at this packaging, and what really makes me mad. I have a lot of cardiac cardiologists that referring patients, and they're supposed to be doing low fat diets because they have stents. Well they're looking at because I just said we want them to eat foods that are 20 to 25%, fat or less. Well, they're looking at the labels. And when they see on the labels, for instance, there is a turkey a ground turkey breast packaging that says it's 93 Lean, 7% fat. So you're like, Oh, this is underneath the 25% fat, this is good. But when we look at the label, what we will see is for instance, this says this a label that says the ground turkey breasts, it says the total fat has eight grams. Well, if you want to know if that's a lot, remember this one gram of fat equals nine calories. So when you look at the total fat eight grams, now you're going to take eight times nine. And we now know that that had this has 72 calories from fat. Well, if the total calories which is 150 If the total calories is 150. But we know that the grams the calories from fat is 72. We now know that's okay, that's almost 40 something percent fat 47% Fat so that this a label that says it's only 7% fat is wrong. Now, let me tell you how they get away with it is because again, they know we're fat grams sicker. So what they do it when you look at the ground turkey breast meat, and you see they weigh it, and they put it on the scale 16 ounces, they put it on the skill and what they're saying when they weigh this food that from its weight. 7% of it is fat, by weight. We eat by calories. Those are totally two different measuring things. So when we eat this turkey breast, we're eating by calories, so it's not 7% fat, it is 47% fat. And so they can manipulate that because they're not lying. It is 7% fat by weight, but it's not 7% fat by calories.
Colton Cockerell:
You see, they're not lying. I think that's very. I mean, that's, that's lying in my book because again, if we're eating by calories not weighed, that makes no sense why you put the weight on the packaging. I mean, I know why they do it. But that's just that's ridiculous.
Roxanne Edrington:
Yeah, with milk, it's the same with milk. 2% milk is really about 60%, fat 1% milk is really 30% fat. So these are just some things that people need to look into. Because, you know, when it says it's a light, a lot of stuff says light light just means that it has less fat grams in it, it doesn't mean it's really light, it still has a lot of fat in it. When something says it is fat free. Like if you look at Pam, it says it's fat free. But if you look at the serving size, it's 1/3 of a second spray 1/3 of a second spray, because that makes it the fat grams or less than point five. So you everyone look at your PAM, your PAM thing and look at the serving size 1/3 of a second spray is a serving,
Colton Cockerell:
can you please explain what a 1/3 of a second spray is?
Roxanne Edrington:
I can't so the problem is people are like, Oh, this is fat free and they start spraying their pan a lot thinking it's better than like, you know, extra virgin olive oil. But it really just will have just as much fat. Because 1/3 of a second spray. I mean, I don't even know what that is it doesn't even
Colton Cockerell:
Well, everyone just probably learned if they learned anything is that hey, I'm sorry, using extra olive oil versus the PAM so fantastic.
Trisha Stetzel:
Well, and reading labels, it sounds like reading labels, understanding the labels is really really important as you embark on some new eating plan. So Roxanne, it sounds like just in the conversation that we've had, that you can actually lose weight if you're eating the right foods.
Roxanne Edrington:
Exactly. Because 100 calories of a chicken breast and 100 calories of potato are totally gonna, it's gonna affect your body in different ways. And so we need to make sure when they're eating that it is a balanced meal that you're getting a calorie is not a calorie. So you need to balance your meals. Protein is really important because that drips glucose in your system, slow carbohydrates can actually dump glucose, which is going to cause you to gain weight. So it's not about calories. It's the type of calories that you're eating that are going to speed your metabolism up and help you lose weight. Well,
Colton Cockerell:
there's so calories and detoxing sounds like another episode, Trisha. I'm sure no one knows what will gluco not they don't really know what the effects of glucose are. Anyway, so we thought we'd probably need to define that in another episode. Oh, my goodness. So let me let me kind of ask more of a simple question here because I've always heard this and I want to I want to know if this is true. microwaving your food I hear is not necessarily the best thing it kills. really it's the nutrients that are in the it doesn't. It's not as dense once you put it in the microwave, is that correct?
Roxanne Edrington:
Yes, that is true. When you nuke your food, you're not getting the total nutritional value. And it's you know, again, so when we think about again about running and hiding, I try not to microwave my food. I do everything on the stove. However, like this morning, I was running out the door I didn't have vegetables, I have streamable vegetables in the freezer, I threw them in the microwave. It did hurt my heart I'm thinking however, that was a better bad choice for me. And it's sometimes it's a better bad choice for other people because microwaving their food might keep them from driving down the road to a drive in and start taking you know eating a hamburger and french fries. So in the scheme of things, it's just a balance.
Colton Cockerell:
So if I'm going to eat chocolate cake, just don't microwave it as well. I'm hearing
Roxanne Edrington:
yes and if you're going to warm up leftover food. If you're going to warm up leftover food that you have in a container do not warm up your coffee in styrofoam or do not warm up your leftovers in any of the styrofoam packaging that they give you because the stirrings and other toxins from the plastic or from the styrofoam will leach into your food. So out and put it in in a dish.
Colton Cockerell:
So that one was for free. All right, good. Good answer to a question you created. I love it.
Roxanne Edrington:
Not only nuking it, but now you're getting toxins. It's a double whammy.
Trisha Stetzel:
Okay, that's another show a whole nother show. Roxanne we're gonna have to have you back like five more times.
Colton Cockerell:
Okay. Oh my gosh, I guess when we our next show in May. We'll make sure we had she'll be a double How about that? Man goodness. All right, so we got we only got a few about a minute left here. So really, I guess I'm going to kind of put this together and try to answer this as quick as possible. I hate to have to cut you off, but 16 minutes is the goal here. So what kind of fat is okay to eat?
Roxanne Edrington:
The good fats are like avocado, nuts, um, coconut oil more than omega threes because we as a society, we're very low on omega threes, we have tons of omega six. So a lot of my patients talk about doing extra virgin olive oil doing all this omega six, we already have enough Omega six in our system, we're deficient in Omega three. So I tell people mostly to focus on omega three kind of foods, which again is like walnuts and avocado and stuff like that. So that's important. You don't want to do the inflammatory fats, which would be cheese and beef and, and you know, all the other proteins that have that are higher in fat. Those are the things you kind of want to stay away from trans fats. You know, that kind of stuff.
Colton Cockerell:
Roxanne, thank you so much for being on the show today. We really appreciate having you a lot of wisdom. You've obviously been doing this for a while we can definitely see that Trish, you want to take us out.
Trisha Stetzel:
Yeah, Roxanne, you're a rockstar. Thanks for being with us today. So everyone, please capture Roxanne's contact information in the show notes below and reach out if you have any questions for her. We will be having her on another episode of Bridge the Gap. So tune in next week for another exciting episode of Bridge the Gap when we talk to Fil Silvas about working out.
Colton Cockerell:
Thanks again for tuning into this week's podcast. Don't forget to subscribe and share this podcast with the most important people in your life. Colton Cockerell with Sharer McKinley Group, LLC is located at 820 South Friendswood Drive Suite 207 Friendswood, Texas 77546 phone number to 281-992-5698. Securities and investment advisory services offered through NEXT Financial Group, Inc. member FINRA/SIPC Sharer McKinley Group is not an affiliate of NEXT Financial Group, Inc.