Latest / The Steve Harvey Morning Show / Entrepreneur: Registered Dietitian Nutritionist Johane Filemon discusses the benefits of how to improve and reset your gut health.

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Entrepreneur: Registered Dietitian Nutritionist Johane Filemon discusses the benefits of how to improve and reset your gut health. · The Steve Harvey Morning Show

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Speaker 1: my show is about a small business. I worry about
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Speaker 1: your health, both mentally and physically. My next guest is
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Speaker 1: about your health. My next sess is a registered dietitian
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Speaker 1: NUTRITIONNIS and Gut and Gut that's gut health and anti
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Speaker 1: inflammatory therapists with over eighteen years of experience in the
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Speaker 1: field of nutrition. She holds bachelor's degrees in exercise science
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Speaker 1: and dietetics dietetics and a master's degree in food and
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Speaker 1: nutrition science. Please welcome to Money making conversation Master Clans
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Speaker 1: Joanne Filman, How you doing, Joanne?
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Speaker 3: I'm good.
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Speaker 1: How are you well, Joan? You know you had a
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Speaker 1: lot of titles going on there. Okay, I had to
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Speaker 1: get through them because I want people to know I'm
2:24
Speaker 1: talking to an authority, because a lot of people out there,
2:26
Speaker 1: you know, they're shutting up shop with these certificates and
2:29
Speaker 1: just going on by their business and telling you they
2:31
Speaker 1: can make it happen for you. Is we see a
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Speaker 1: lot of commercials out there, what exactly is your position
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Speaker 1: as a registered dietitian nutritionists?
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Speaker 3: So as a registered dietician nutritionist, we are titled as
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Speaker 3: the authority in nutrition in the United States. So when
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Speaker 3: you see someone who is a registered dietitian and you
2:52
Speaker 3: know for sure that they have had they have degrees,
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Speaker 3: at least a bachelor's degree. Now it's become master's required program.
3:00
Speaker 3: Know that we've had training and and and in the
3:05
Speaker 3: clinical setting prior to sitting for a board exam to
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Speaker 3: pass that board exam and be able to call ourselves
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Speaker 3: registered dietitian nutritionists. So you know that for sure about
3:15
Speaker 3: someone who has that title.
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Speaker 1: Well, you know the thing about it because when I
3:18
Speaker 1: hear it. This is the when I ask questions. You know,
3:21
Speaker 1: I google things and get information. But when I hear
3:25
Speaker 1: first of all, registered, I know a registered nurse, okay,
3:28
Speaker 1: so I know there's something tied to that. Then I
3:31
Speaker 1: hear the word diet and I hear the word nutritionists
3:34
Speaker 1: in your title. So let's start with dietitian. What is what?
3:37
Speaker 1: What what is the role of that being in your title?
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Speaker 3: So it's basically, I'm I have a private practice. So
3:45
Speaker 3: in my private practice, what I do is I help
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Speaker 3: people live their best health healthful life. So right, whatever
3:54
Speaker 3: of sat it at your health status currently is, I
3:58
Speaker 3: will help optimize that. Maybe most likely because I specialize
4:02
Speaker 3: in inflammation or anti inflammatory therapy. My goal is to
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Speaker 3: remove inflammation so that you can live your best life.
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Speaker 3: So that the term the word dietrician. We used to
4:13
Speaker 3: just be called registered dietitians, but people were confused, like
4:16
Speaker 3: are you just about diets? Are you a nutritionist? So
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Speaker 3: then we added a few years back to nutritionists to it,
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Speaker 3: so people can know that we are registered dietitian nutritionists,
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Speaker 3: so we know all aspects of nutrition.
4:30
Speaker 1: Now this word is coming up because I just want
4:32
Speaker 1: to know when I had the word inflammation, Like, right now, my.
4:34
Speaker 2: Left knee is inflamed, So.
4:39
Speaker 1: I'm just asking would I come to you for that
4:42
Speaker 1: or that's just a different platform when you talk about inflammation.
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Speaker 3: So yeah, you can come to me for that, but
4:49
Speaker 3: when you come to me, I'm going to make sure
4:51
Speaker 3: that we have ruled out anything acute that's going on,
4:54
Speaker 3: anything serious is going on. Have you seen your primary
4:57
Speaker 3: care physician? Have you seen an orthopedis who have you
5:00
Speaker 3: seen before prior you know, prior to seeing me. So
5:04
Speaker 3: with inflammation, you can have inflammation in your need that's
5:08
Speaker 3: related to your diet, absolutely, but you know, inflammation is
5:13
Speaker 3: not always a bad thing. Inflammation is how our body lives.
5:18
Speaker 3: So you know, if we didn't have inflammation, we would
5:21
Speaker 3: actually die. It's when that inflammation doesn't go away. So
5:25
Speaker 3: inflammatory markers are sent out to heal a cut that
5:29
Speaker 3: you have, for example, and you know the markers are
5:33
Speaker 3: supposed to go down after the healing process has occurred.
5:39
Speaker 3: And if those inflammatory markers continue to stay elevated and
5:45
Speaker 3: they sit there and they just you know, low grade
5:48
Speaker 3: inflammation just keeps setting in, then that's when that chronic
5:52
Speaker 3: inflammation sets in. And that's what we don't want to happen.
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Speaker 1: Now when I when I look at the whole diet industry,
5:58
Speaker 1: you know, you know, first of all, the whole education
6:02
Speaker 1: process here haveing you on that show on my show,
6:04
Speaker 1: because you know first quarter year, you know, dying and
6:06
Speaker 1: work out training, and that's when people you know, they
6:09
Speaker 1: they're out there trying to jog or doing bikes or
6:12
Speaker 1: trying to lose weight or trying to work out. They
6:14
Speaker 1: hadn't worked out in years. Those needs to start talking
6:16
Speaker 1: to you. That's where the information comes in. Okay, why
6:19
Speaker 1: are you in that bike while you are treadmiller going
6:22
Speaker 1: up hills and you hadn't even done that in years.
6:24
Speaker 1: In stretch, that's the big thing. People don't stretch how
6:27
Speaker 1: That's part of the problem on a lot of injuries
6:29
Speaker 1: that people get is how they prepare the process of
6:34
Speaker 1: getting in shape correct right, right, And when they don't
6:38
Speaker 1: do it right, then they're gonna come to you with
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Speaker 1: inflammatory And you got to figure out why they inflamed correct.
6:46
Speaker 3: Right, So they could be inflame for a measure of things.
6:48
Speaker 3: So it could have been overuse of medications over the
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Speaker 3: years that that's antibiotics or even birth control pills. That
6:55
Speaker 3: have to cause some kind of damage to their gut.
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Speaker 3: It could have been a viral infection, right, bacterial section,
7:01
Speaker 3: something that damaged the gut. And now that damage the
7:05
Speaker 3: gut is starting to spread elsewhere in the body where
7:08
Speaker 3: you're noticing it. In your knees, you're noticing you have
7:11
Speaker 3: that brain fog. You can't think straight, you're tired all
7:15
Speaker 3: the time, and you don't know why even though you've
7:17
Speaker 3: had eight plus hours of sleep. So that gut health,
7:21
Speaker 3: balancing your gut health is quite important because if it's imbalanced,
7:26
Speaker 3: it starts manifesting in other aspects of your body.
7:29
Speaker 2: And what is gut health? Do you tea health?
7:33
Speaker 3: So gut health is basically keeping your gut health the bacteria,
7:38
Speaker 3: the good bacteria that are in your gut balanced. So
7:43
Speaker 3: for most people, it means consuming a diet that's mainly
7:48
Speaker 3: plant based. That doesn't mean you're vegan. It just means
7:51
Speaker 3: that majority of the food that you're eating seventy five
7:53
Speaker 3: percent or more are mainly plant based foods that are
7:56
Speaker 3: very colorful. So we're getting all those nutrients and vitamins
8:01
Speaker 3: and minerals and antioxidants from those foods. Now, if you're
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Speaker 3: doing all that, and you still notice that there's issues
8:07
Speaker 3: going on. It most likely maybe that you have some
8:11
Speaker 3: kind of inflammation that's going on that you don't realize.
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Speaker 3: And then so that's my job. That's when I go
8:16
Speaker 3: in and I dig deeper, because oftentimes people are coming
8:19
Speaker 3: to me and they're like, Joanne, I eat well. I
8:22
Speaker 3: you know, I eat all the good foods I'm supposed
8:25
Speaker 3: to eat, but I still feel this way. And it
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Speaker 3: could be something happened that damaged your gut and now
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Speaker 3: your gut health is not where it should be at
8:33
Speaker 3: and you're intolerant to foods that we quote unquote call
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Speaker 3: healthy foods, and we need to figure out what those
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Speaker 3: foods are so that I could create a therapy that's
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Speaker 3: specific to you and we can reverse this inflammation.
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Speaker 1: You know, I'm afraid this is the first time I've
8:49
Speaker 1: ever heard gut health. Yeah, I've heard of food. You've
8:52
Speaker 1: got a good you know, in a negative manner. You know,
8:54
Speaker 1: they're good on you, you know, But you're telling me
8:59
Speaker 1: there's such a thing as goot health, and where your
9:02
Speaker 1: gut health is treated through the food that you eat
9:05
Speaker 1: will impact your lifestyle. That's what you're telling me in
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Speaker 1: this interview.
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Speaker 3: Correct, that is correct. So just like you people think
9:14
Speaker 3: of gut health and they think, oh, my stomach is slacked.
9:17
Speaker 3: I don't have a gut what are you talking about.
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Speaker 3: So your gut health is your digestive health. Okay, so
9:23
Speaker 3: we call it your digestive health. So how your digestive
9:27
Speaker 3: system is functioning impacts how the rest of your body
9:30
Speaker 3: is functioning. If you're not absorbing the food that you
9:33
Speaker 3: need to be absorbing properly, then your body is not
9:35
Speaker 3: being fed because those nutrients are not being absorbed to
9:40
Speaker 3: feed the rest of your body. So you'll see people
9:44
Speaker 3: who are iron deficient, have anemia, may have some kind
9:48
Speaker 3: of gut damage going on. Even diabetes, there are studies
9:51
Speaker 3: coming out I'm linking diabetes to get health.
9:55
Speaker 2: Wow.
9:56
Speaker 1: And this really is an interesting scenario because of the
9:59
Speaker 1: fact that when we go go back through I've read
10:01
Speaker 1: earlier in your entrol eighteen years of experience in the
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Speaker 1: field of nutrition and antiflammatory a therapist, and then also
10:08
Speaker 1: gut health. And when I when I and I'll be
10:11
Speaker 1: honest with you, when I heard the word gut I
10:13
Speaker 1: just immediately went to we won't talk about how to
10:15
Speaker 1: flatten your stomach. That's why I went, you know, and
10:18
Speaker 1: you're telling me we're just gonna stop. That's not what
10:20
Speaker 1: we're talking about here. We're not talking about trying to
10:23
Speaker 1: get a six pack. We're not talking about getting the
10:25
Speaker 1: flat stumb. We're talking about eating correctly because of how
10:28
Speaker 1: your gut health affects you.
10:31
Speaker 3: Correct absolutely, absolutely, and weight loss could be a goal.
10:35
Speaker 3: Some people come to me because they've been trying to
10:38
Speaker 3: lose weight for years and it's not working, and it's
10:40
Speaker 3: because your gut is not functioning right. So I always
10:43
Speaker 3: tell people my focus is not weight loss. My focus
10:46
Speaker 3: is removing inflammation, and weight loss is going to be
10:49
Speaker 3: a side effect of what we're doing because once everything
10:52
Speaker 3: starts working as it should, then we're going to see
10:55
Speaker 3: that weight loss of Curry. I have athletes come to
10:57
Speaker 3: me as well who are at the level in their career,
11:02
Speaker 3: but they're looking to remove inflammation so that they can,
11:05
Speaker 3: you know, go to the next level and what they're
11:08
Speaker 3: you know, in their sports, well, you know.
11:10
Speaker 1: I have a question that came in and this here's
11:12
Speaker 1: the question. Are taking pro u P pro biotics and
11:18
Speaker 1: prebiotics good?
11:22
Speaker 3: Yes, they can be good. So probiotics basically are supplements
11:26
Speaker 3: that are feeding the good bacteria in our gut, so
11:30
Speaker 3: we can there's probiotic foods as well, and there's probiotic
11:33
Speaker 3: supplements and prebiotics are a type of fibers, so they're
11:38
Speaker 3: in our food as well, and they're both great for
11:40
Speaker 3: our guts. But some people may who are having who
11:45
Speaker 3: are suffering certain conditions such as IBS irritable baal syndrome,
11:49
Speaker 3: they may not be able to process some of the
11:51
Speaker 3: prebiotics like garlic for instances. So it depends on the person.
11:57
Speaker 3: But it's good for you, but you can't be taking
11:59
Speaker 3: probiotics and prebiotics, and then the rest of your diet
12:03
Speaker 3: is you know, not good.
12:05
Speaker 1: The German chocolate cakes and sweet potato popes and all that.
12:08
Speaker 1: That's my diet, unfortunately, that's my tht I love sweets,
12:12
Speaker 1: but I have, you know I have. It's really interesting
12:15
Speaker 1: in my life, you know, because when I was younger,
12:17
Speaker 1: I had a tremendous appetite. You know, I would just
12:20
Speaker 1: I'd love buffets. I would sit down and just consume
12:22
Speaker 1: a lot of foods. And I was I wasn't a
12:25
Speaker 1: people looking good. Where the food's going? Where's the food going?
12:28
Speaker 2: Well? How can you eat all that food? Now?
12:30
Speaker 1: As I've gotten older, you know, it doesn't take that
12:32
Speaker 1: much to fill me up. And I do drink a
12:34
Speaker 1: tremendous amount of water. And now I'm meeting you for
12:37
Speaker 1: the first time, I'm curious as to what you would
12:40
Speaker 1: say to me if I sat down and just told
12:43
Speaker 1: you my eating habits. Can I can I tell you
12:45
Speaker 1: some about eating habits?
12:47
Speaker 2: Sure? Okay? Cool, let's go okay cool. This morning I
12:52
Speaker 2: ate a bagel and strawberry cream cheese.
12:56
Speaker 3: Okay.
12:57
Speaker 2: That was my breakfast.
12:59
Speaker 1: Lunch, I had chicken salad with uh it was The
13:03
Speaker 1: bread was was uh potato bread. It was toasted, okay.
13:09
Speaker 1: And then for dinner, I had a half of a
13:13
Speaker 1: roast beef sandwich and some chips. Now A drunk water.
13:18
Speaker 1: The entire time I was tempted to go get me
13:20
Speaker 1: a root beer. I forgot one thing. I apologized. I
13:24
Speaker 1: also had I went over to this restaurant and got
13:27
Speaker 1: me a turkey chili in sour dough bread.
13:31
Speaker 2: That was my lunch.
13:33
Speaker 1: So turkey dough and sourdough bread and a chicken salad
13:37
Speaker 1: sandwich was my lunch. And then my dinner was a
13:40
Speaker 1: roast beef sandwich with potato chips.
13:44
Speaker 3: Okay, okay, Well, I mean there's nothing really bad about
13:49
Speaker 3: what you have consumed, it's what's lacking in it. So
13:53
Speaker 3: if there's.
13:53
Speaker 2: Nothing hold on.
13:56
Speaker 3: You.
13:57
Speaker 1: You started out really good, Joey, you know it's this,
14:01
Speaker 1: but but you lacking some stuff about the You ain't
14:03
Speaker 1: gonna make it.
14:04
Speaker 2: You know's what you' about to say, You ain't gonna
14:05
Speaker 2: make it.
14:07
Speaker 3: I had to get props or do and then I
14:10
Speaker 3: go in.
14:10
Speaker 2: And tell you I did what lit I want to hear.
14:13
Speaker 1: I want to I want to hold my audience to
14:15
Speaker 1: the next break so you can tell everybody what Rashaan
14:18
Speaker 1: McDonald's doing role when it comes to his diet, because
14:21
Speaker 1: that was a good story right there. I'm told you
14:24
Speaker 1: when I just get up and just eat desserts all day,
14:26
Speaker 1: which is normal in my dessert But when we come
14:29
Speaker 1: back from Money Making Conversations master Class, we're speaking to
14:31
Speaker 1: registered dietitian nutritionists Joanne Fieldman.
14:36
Speaker 4: Please don't go anywhere, We'll be right back with more
14:39
Speaker 4: Money Making Conversations Masterclass. Welcome back to the Money Making
14:44
Speaker 4: Conversations master Class, hosted by Rashaan McDonald.
14:48
Speaker 2: You just heard me list my meal that I ate today.
14:51
Speaker 1: Like again, I I started out with a nice bagel
14:55
Speaker 1: with some strawberry cream cheese. Thought I was doing good.
14:58
Speaker 1: Then I went to Launch and got me a salad
15:01
Speaker 1: bowl with some turkey chili inside. You know, I think
15:04
Speaker 1: some veggies in there with the turkey chili. I think
15:06
Speaker 1: some veggies in there. Had me a little chicken salad.
15:09
Speaker 1: There was some celery up in that little chicken salad
15:11
Speaker 1: up in there. Okay, chicken salad was my lunch. Then
15:14
Speaker 1: I rolled on into the station here and found me
15:17
Speaker 1: some potato chips and a roast beef sandwich. Conveyed that
15:21
Speaker 1: all to Miss Joanne Filman. Now she's going to break
15:25
Speaker 1: the news to me. The floor is yours now.
15:29
Speaker 3: So, like I said, you are doing okay, you're just
15:33
Speaker 3: lacking in some areas. So earlier I was talking about
15:38
Speaker 3: plant based and making sure that majority of the foods
15:41
Speaker 3: that you're eating are plant based. So to go even
15:44
Speaker 3: deeper into that, not only should the majority be plant based,
15:48
Speaker 3: but most of that plant based part should be non
15:51
Speaker 3: starchy plant based veggies or fruits. So for breakfast, you
15:57
Speaker 3: had that bagel in the cream cheese, I would have
16:00
Speaker 3: paired it with some kind of fruit on the side,
16:04
Speaker 3: some struck even on the side. You could put the
16:06
Speaker 3: strawberries on top of the bagel. I don't know if
16:08
Speaker 3: you had a whole bagel, so depends it was okay.
16:13
Speaker 3: So on your activity levels, your current goals, I may say, oh,
16:17
Speaker 3: you may need to only do half that bagel because
16:20
Speaker 3: the goals we're trying to reach or whatever is going
16:23
Speaker 3: on with you, that may be too much for you.
16:25
Speaker 3: So it depends on the person, very person specific now.
16:28
Speaker 3: But still, we had those vegetables or fruits even for breakfast,
16:31
Speaker 3: same thing for lunch and dinner.
16:33
Speaker 2: Could I have eaten a banana with that bagel?
16:36
Speaker 3: You could have eaten a banana with the bagel. You
16:38
Speaker 3: could have eaten a banana. But if you were someone
16:40
Speaker 3: who was managing your blood sugars, then we would have
16:42
Speaker 3: said no. I would have said we would have used
16:45
Speaker 3: something else that had lower concentration of fruit toast in
16:49
Speaker 3: it pair that bathel so that we're not spiking your
16:53
Speaker 3: blood sugar. We want something that's higher in fiber because
16:56
Speaker 3: that helps with how your body absorbs those carbohydrates when
16:59
Speaker 3: fiber present as opposed to when it's not present.
17:02
Speaker 1: Because I'm very serious when I'm just asking these questions,
17:04
Speaker 1: Because like I bought some oranges keep out on my table,
17:09
Speaker 1: I bought some some peaches, and I bought some plums
17:14
Speaker 1: to keep out on my tape, as well as some strawberries.
17:17
Speaker 1: So you know, uh, I am I headed in the
17:20
Speaker 1: right direction. But I love bananas too. So are the
17:23
Speaker 1: oranges a good thing for me to have and the
17:26
Speaker 1: peaches and the.
17:26
Speaker 3: Plums, yes, absolutely, if you are able to tolerate them.
17:32
Speaker 3: There's nothing going on with you. You don't have high
17:34
Speaker 3: blood sugars, that's you know, going crazy. Absolutely, the oranges,
17:40
Speaker 3: the pieces, they're all high in fiber. So pairing them
17:44
Speaker 3: with your breakfast that you just told me is a
17:47
Speaker 3: great option.
17:48
Speaker 2: Okay. Cool.
17:49
Speaker 1: So so with that being said, go ahead and complete
17:52
Speaker 1: your analysis of what I ate and what I should
17:54
Speaker 1: have done. You told me breakfast I should have at
17:56
Speaker 1: least had some strawberries with the bagels in the cream cheese,
17:59
Speaker 1: some fruit on the side, some fruit on the.
18:02
Speaker 3: Side, right right. For lunch, you said you had a bowl,
18:07
Speaker 3: sour dough.
18:07
Speaker 1: Bowl, a sour dough bowl with turkey Chilian side, and
18:10
Speaker 1: then a chicken salad sandwich with toasted bread, white bread.
18:15
Speaker 3: So again I'm hearing more starchy vegetables and starch and
18:20
Speaker 3: starches period as opposed to non starchy vegetables and or fruits.
18:27
Speaker 3: So I would increase that as well.
18:30
Speaker 1: Now, how about if I put some lettud and tomato
18:32
Speaker 1: on the chicken salad sandwich.
18:36
Speaker 3: You could, you could put some lettuce and tomato on
18:39
Speaker 3: top of there, but it's I still would say that
18:41
Speaker 3: it's not enough. I would pair it maybe with a
18:43
Speaker 3: side salad, with a salad that's not just greens either,
18:47
Speaker 3: because you know you can only get some many nutrients
18:50
Speaker 3: from just leafy greens. But I would bear it with
18:52
Speaker 3: a side salad that has at least three colors, so
18:54
Speaker 3: some tomatoes, some bell peppers with that side salad. So
18:57
Speaker 3: that alert.
18:59
Speaker 1: Yeah, I love banana peppers, so I like my salad
19:02
Speaker 1: and I do eat salads. I like banana peppers in
19:04
Speaker 1: my salad. I like lettuce and tomatoes of course in
19:07
Speaker 1: the salad. And I also put raisins in my salads
19:10
Speaker 1: all the time.
19:12
Speaker 3: You do, well, that that's fine, that's absolutely fine.
19:17
Speaker 2: Do something wrong, you said, you laugh, and I said, raisin,
19:20
Speaker 2: I'm all good.
19:21
Speaker 3: Right, you are absolutely fine. Everybody has their preferences and
19:26
Speaker 3: their change. There is nothing wrong with it. You know,
19:31
Speaker 3: you're adding the color to your plate. So I would
19:33
Speaker 3: pair it with some kind of salad or even it
19:36
Speaker 3: doesn't even a fresh salad. It could have been something
19:38
Speaker 3: like a salted veggie dish that you have that's cut,
19:43
Speaker 3: so it doesn't have to always be fresh.
19:45
Speaker 2: Okay, cool, but that's good.
19:47
Speaker 1: And I'm taking everything you're taking because I'm just being
19:50
Speaker 1: honest with you as I talk to my listeners and
19:53
Speaker 1: talk to you. Is that you can keep doing something
19:56
Speaker 1: because it's comfortable, or you can or you can improve
19:58
Speaker 1: on what you're doing. And that's what this conversation is about,
20:01
Speaker 1: because this is how I eat and there's nothing for
20:04
Speaker 1: me to make the adjustment because I do like salads.
20:08
Speaker 1: I do like fruit, you know, I do like watermelons.
20:11
Speaker 1: I have to see less watermelons I do. But it's like,
20:14
Speaker 1: should I now make a conscious effort to do it?
20:17
Speaker 1: And I think what you're saying with Sean, yes, yes
20:20
Speaker 1: you should when in terms of your good health.
20:23
Speaker 3: Correct correct, Correct, That conscious effort is very important because,
20:29
Speaker 3: like you said, we live in a very habit forming
20:33
Speaker 3: type of lifestyle where we're eating the same things all
20:36
Speaker 3: the time, and unless somebody, unless something's happening, we don't
20:40
Speaker 3: think about switching it up, and sometimes we're deep into
20:44
Speaker 3: whatever is happening for that switch up, you know, to
20:49
Speaker 3: It's not that the switch up is not going to help.
20:50
Speaker 3: It's just that if we have done the switch up
20:53
Speaker 3: earlier on, we would have prevented whatever it is that's
20:56
Speaker 3: now occurring. So this is very good information for everyone.
21:01
Speaker 5: Now.
21:01
Speaker 1: I closed it out with you know, the half a
21:04
Speaker 1: roast beef sandwich. Roast beef sandwich and some chips. That
21:08
Speaker 1: was my clothes out.
21:10
Speaker 3: Were there any vegetables, so yeah, same thing. I would
21:15
Speaker 3: hear it with a fruit vegetables, fruit bowl, any of
21:20
Speaker 3: that to increase the fiber content and add more nutrients.
21:24
Speaker 1: Can I tell you something when I left, When I
21:26
Speaker 1: leave here today, I was gonna go by Krispy Kreme
21:30
Speaker 1: and hopefully they had that red light on and your
21:33
Speaker 1: boys gonna stop.
21:36
Speaker 2: I'm just gonna I'm just gonna tell you that's me.
21:42
Speaker 2: I would have stopped, but you know, I gotta I
21:45
Speaker 2: gotta change. I gotta change.
21:46
Speaker 1: You know, I gotta get a lot of compliments on
21:49
Speaker 1: my structure, but I know I'm not doing it right.
21:51
Speaker 1: I know, if I know, you know, I do get
21:54
Speaker 1: up at four thirty am. I do my stretching, I
21:56
Speaker 1: do some like weage. I don't walk enough.
21:59
Speaker 4: You know.
22:00
Speaker 1: My left knee is in flames, so you know, because
22:04
Speaker 1: I hate it against the wall. So now when I've
22:06
Speaker 1: talked to you, I was excited and I am still excited.
22:09
Speaker 1: But I though what I've learning is that Rushan, you
22:12
Speaker 1: can continue down this lane of madness or you can
22:15
Speaker 1: just stop and start doing it right when it comes
22:18
Speaker 1: to your gun health. That's the type of person that
22:20
Speaker 1: I am when I walk into you. Got to change
22:23
Speaker 1: my mindset correct right right.
22:26
Speaker 3: And this is not to say that we can't have cakes,
22:28
Speaker 3: we can't have ice cream, we can't have this sat
22:31
Speaker 3: or the other, because what is life without enjoying some
22:34
Speaker 3: of this not so healthy food. It's just that when
22:38
Speaker 3: where every night, if you're leaving work, you're going to
22:41
Speaker 3: look for that red light to be on for the
22:44
Speaker 3: Krispy Kreme. If that's an every night occurrence, then you know,
22:48
Speaker 3: I'm gonna say, okay, we need to take a step back.
22:51
Speaker 3: But if every now and again you go to a party,
22:53
Speaker 3: you're enjoying the party. Predominantly eighty five percent or more
22:57
Speaker 3: of your lifestyle should be this form of mainly plant
23:02
Speaker 3: based foods, including animal products. If you are an animal
23:05
Speaker 3: product eater, is fine, but it shouldn't be the primary
23:08
Speaker 3: source of the nutrients that you're consuming.
23:11
Speaker 2: Cool.
23:11
Speaker 1: I'm talking to registered dietitian Nutrition is Joanne Film and
23:15
Speaker 1: Joanne as we go go close out this interview and
23:19
Speaker 1: what is person specific therapy?
23:23
Speaker 3: So I believe that everyone should have persons specific therapy,
23:29
Speaker 3: which means that the therapy I designed for you is
23:32
Speaker 3: going to be around what's going on with you, your lifestyle,
23:35
Speaker 3: your financial capabilities, your cultural preferences. You know, everyone's gut
23:42
Speaker 3: is different. Your gut microbiome is different. It's influenced by
23:46
Speaker 3: how your mom had you, whether it was a C
23:49
Speaker 3: section or vaginal birth, how you were raised, your environment.
23:52
Speaker 3: There's so many different things. It's like your fingerprints. So
23:55
Speaker 3: if I'm going to create a therapy, it needs to
23:57
Speaker 3: be specific to that person and consider are every aspect
24:01
Speaker 3: of their life as I'm creating this therapy. So it's
24:04
Speaker 3: more of a holistic viewpoint that I had when I
24:07
Speaker 3: create therapies for my clients, you know.
24:10
Speaker 1: Because this is something I really got to ask you
24:12
Speaker 1: because whenever going to doctor's office, they always have these
24:15
Speaker 1: height and have this weight tied to your height. You know,
24:19
Speaker 1: you know there's five level you should be one seventy
24:21
Speaker 1: three and believe me, I'm not one seventy three. Does
24:23
Speaker 1: how much that weight really matter?
24:27
Speaker 3: It matters to a point. The question is what does
24:30
Speaker 3: that weight consists of? What is the what is what
24:33
Speaker 3: is it made out of? So BMI is what the
24:36
Speaker 3: doctors usually look at, which is bogus because it's looking
24:39
Speaker 3: at your height versus your weight, but it doesn't tell
24:42
Speaker 3: us what that weight is made out of. So someone
24:44
Speaker 3: like the Rock Johnson, Duane the Rock Johnson, someone like
24:48
Speaker 3: Lebron James on the bm MY chart, they're considered overweight
24:52
Speaker 3: obese because that chart is not taking into consideration that
24:55
Speaker 3: their weight is majority muscled. So if we're looking at weight,
24:59
Speaker 3: we need to look at what a way to consistent.
25:01
Speaker 3: Is it majority fat or is it majority muscles?
25:04
Speaker 1: And that's really important because it kind of confuses us
25:07
Speaker 1: as to what our goals are or what we should
25:10
Speaker 1: look like or are we even healthy?
25:12
Speaker 2: Are we you know.
25:14
Speaker 1: It really it really means a lot to me to
25:17
Speaker 1: hear this conversation because I'll be honest with you. You've you've
25:20
Speaker 1: you've uh, you made me take notice of what I'm
25:25
Speaker 1: doing and how how I'm eating. And I think that's
25:28
Speaker 1: important because I think that's your job. Your job is
25:30
Speaker 1: to sit down with a person like me and say, yeah,
25:33
Speaker 1: you can keep doing that, but it's not right. You know,
25:36
Speaker 1: if you you want to wake up every day and
25:37
Speaker 1: eat a bagel with strawberries, and you want to do
25:41
Speaker 1: the hot chilia at lunch, and you want to close
25:42
Speaker 1: the day off with some chips and then roll your
25:45
Speaker 1: behind over there to to for some some some doughnuts,
25:48
Speaker 1: to go ahead and do it, but it's I will
25:50
Speaker 1: tell you it gonna be some issues will be issues.
25:53
Speaker 1: I don't care how much water you drink. I don't
25:55
Speaker 1: care how much jogging you do. One day you're gonna
25:57
Speaker 1: jog and you're gonna stop jogging and so. And we're
26:00
Speaker 1: not doing this interview through fear in anybody. We're doing
26:03
Speaker 1: this interview to educate people that when you hear the
26:06
Speaker 1: word healthy, you hear the word die, it's not that
26:10
Speaker 1: big of a deal when it comes like you changing
26:13
Speaker 1: your whole meal structure, that you're gonna go. I can't
26:16
Speaker 1: eat like that. You just want us to live a
26:19
Speaker 1: healthy life, a gut healthy life.
26:21
Speaker 2: Correct.
26:22
Speaker 3: Correct, And it's baby steps. It's not nothing. Room wasn't
26:25
Speaker 3: built overnight. As the saying goes, you know, it's baby steps.
26:30
Speaker 3: Make small changes so that over time it accumulates and
26:33
Speaker 3: before you know it, you're living the lifestyle that you
26:36
Speaker 3: didn't think you would ever get to.
26:38
Speaker 1: This is what we're gonna do. Ninety days today is
26:42
Speaker 1: March ninety days. I want to bring you back, and
26:45
Speaker 1: i want to bring you back, and I'm going to
26:48
Speaker 1: add more vegetables to my diet. I'm going to cut
26:52
Speaker 1: out my donuts, and I'm gonna listen to my registered
26:56
Speaker 1: dietitian nutritionists join failment, I promise you. So ninety days,
27:02
Speaker 1: are you willing to come back and hear the truth
27:04
Speaker 1: from me?
27:05
Speaker 3: Absolutely?
27:07
Speaker 2: Okay? Cool?
27:08
Speaker 1: So, and I've committed to this and I know I'm
27:12
Speaker 1: gonna lose weight when I do it, and that's all
27:13
Speaker 1: good things. Weight loss and my age is a good thing.
27:16
Speaker 1: And so but I understand now change has to happen.
27:19
Speaker 1: And I'm not saying that out of fear. I'm just
27:21
Speaker 1: saying that out of because I've spoken to a person
27:23
Speaker 1: who's been eighteen years in this business, changing people's lives
27:27
Speaker 1: and understands the value of gut health.
27:29
Speaker 3: Thank you for coming on my shall, Thank you for
27:31
Speaker 3: having me.
27:33
Speaker 1: And we'll talk soon. Money Making Conversation Masters Class will
27:35
Speaker 1: be right back. Don't go nowhere, And thank you Joanne
27:37
Speaker 1: Filman for being on this show and changing my values
27:41
Speaker 1: and making me understand how to eat that's important.
27:44
Speaker 2: You're welcome, Bye bye.
27:47
Speaker 5: Thank you for joining us for this edition of Money
27:50
Speaker 5: Making Conversations Master Class. Money Making Conversations Master Class went
27:55
Speaker 5: through Sean McDonald is produced by thirty eight to fifteen
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Speaker 5: Media Inc. More information about thirty eight fifteen Media Inc.
28:02
Speaker 5: Is available at thirty eight fifteen media dot com. And
28:06
Speaker 5: always remember to lead with your gifts.