Surprising Foods You Will Find in a Nutritionist’s Refrigerator [Podcast Episode #083]
Do you ever wonder if "experts" do what they tell others to do? For example, does you car mechanic really change his oil as often as he tells you to? And does he use premium grade oil as he recommends?
Maybe you have the same question about all the health and fitness pros out there. Do they practice what they preach? Today we're putting one to the test: What does a nutritionist keep in her fridge?
Some of the answers might surprise you!
Make Your Body Work Podcast: Episode #083
- Check Out Holistically Kristi
- Learn More About Kristi's Practice at the Holistic Nutrition Center
- Who is Weston A. Price and What Does He Teach About Nutrition?
- Try a "Hail Merry" For Yourself [Just One!]
- Order Your Organic Maple Butter
- Watch the Trailer for Kristi's Healthy Shopping DVD [Below] and Contact Her to Order a Copy!
Surprising Foods Will You Find in a Nutritionist's Refrigerator [Full Text]
Dave: Hey, thanks so much for joining me in this episode of the Make Your Body Work Podcast. As you know, this show is all about helping you live a healthier and happier life, and today, we have a really fun question. This is actually quite different than most of the questions I get, so let's dive right in.
Stephanie wrote in, and she said, "I'd like to see a picture of your refrigerator, and not when you cleaned it up and added only healthy food. What do you really eat day-to-day?"
I just thought that was so cool. I felt like it was like Stephanie saying, "Hey, I want to pull back the curtain and see what you actually eat, and none of those tricks. Don’t just fill it up with fruits and vegetables and take all the junk out. What do you really eat?"
Stephanie, I'd be happy to show you what is in my refrigerator, but I think it might be more helpful to hear from a nutritionist. What does she actually eat and how can that guide what you eat? I'm really excited to introduce to you Kristi Acuna.
Meet Kristi Acuna
Dave: Hey, Kristi. Thanks so much for joining us on the show today.
Kristi: Thank you so much for having me.
Dave: Now I was creeping you online, learning all about Holistically Kristi, and I was wondering if you could tell our audience who is Holistically Kristi.
Kristi: Oh, Dave, you creeper. I love creepers. I dig that. Who am I? Holistically Kristi is a holistic nutritionist, and what I do as a holistic nutritionist is I find the root cause to people's ailments and health challenges. I use a technique called nutrition response testing, which allows me to really figure out and find the organs that are challenged and not functioning at optimal level.
I can find deficiencies. I can find nutrient deficiencies, enzymes, stomach acid deficiencies. I look for inflammation as well as looking to see if there's any parasites, bacteria, viruses, fungal yeast, metal sensitivities, chemical sensitivities, food sensitivities.
This world we live in today with depletion of nutrients and the way that the food is grown and processed, we're so tired, we're so starving, and our bodies are so overwhelmed. All these things I look for to see what's causing the challenge in the body, and then I help them overcome it through whole food supplementation and really narrowing in good, nutrient-dense ... I hate that word "diet," but I feel like I don’t know a better word. How about lifestyle? A good, nutrient-dense lifestyle.
Dave: I like that.
What Causes Food Sensitivity?
Dave: I was just having a conversation the other day with a woman. We were talking about all of the sensitivities that people have and all the food restrictions that we're told about out there. It almost seems like it's impossible to eat ... I'm going to use the word ... a healthy diet. It seems almost impossible.
Kristi: It is impossible. I get clients even today, just this morning, my poor girl, I love her to pieces, and she's like, "I just made a list of foods that I think might be causing sensitivity." I looked at this list, and I'm like, "Well, you ran out of things to eat."
There are many foods out there that cause so many sensitivities. I've been doing this for 12 years; I've been practicing my own for eight. In my own clinical experience, I find that it's the digestive challenge, not so much the food.
I will say, such as wheat, juices, high-sugar foods, processed, packaged food, those are the problem. When you're becoming sensitive to eggs, to cheese, to dairy, to traditional foods that really serve and feed us, there becomes a deeper problem happening.
We've got perhaps the leaky gut challenge. We've got autoimmune, we've got parasites, bacteria. We've got inflammation. There's a whole gamut that could be going on causing these food sensitivities. It's ridiculous, I actually think.
Dave: I'm really interested, because I have a lot of food sensitivities and eat a very specific diet to just kind of cope with those. Am I hearing you right in saying that those sensitivities are treatable or healable?
Is Food Sensitivity Treatable?
Kristi: Oh, total, both. As a holistic nutritionist, I would say healable and treatable. I absolutely think you can do that. I have to watch my verbal language. I can't really use the word "treat," but you understand. I know what you mean, and you know what I mean, and that we support the body through whole food nutrients to get the body to overcome these challenges and heal.
There is an underlying cause of why you respond to so many different foods, and you have these sensitivities. You walk around with your list going to restaurants, "Wait, does it have this? Does is have this? I can't eat this." It's so crazy how it is today.
Dave: It is crazy. Literally, last night, I went out for dinner with a friend of mine, and we were walking up to the restaurant and he said, "Oh, wait a second, you have so many food sensitivities, I don’t think we can eat here."
I just said to him, I was like, "Okay, I'll eat it and I'll deal with the bloat afterwards," because I know that, for me, I'm really sensitive to dairy and all the common ones. It's dairy, it's gluten, soy. Anyways, yeah, I'm excited to hear kind of what we talk about today.
We have actually a pretty neat question from Stephanie, and this is sort of ... She asks a different question than I'm used to getting. Usually, I get people asking questions specifically about their health conditions, and she says, "Hey, show me what you guys are eating."
I love her line when she says, "And not when you cleaned up your refrigerator." Kristi, I'll throw that to you. How do you shop? What do you choose or how do you know what you're going to eat?
How Do You Choose Your Meat?
Kristi: Oh, I love that question. Many people ask that, like, "Well, Kristi, what the heck do you eat?" What do I eat? Okay, let's start at the meat. I'm actually very finicky and picky, because these animals, the way they're treated, and these farms where a cow is just another number, they're fed GMO corn, GMO soy. You're actually taking in those foods, and that’s a huge reason why there's a lot of problems and digestive disturbances out there.
I am very picky and finicky about my meats. I have a local farm here in Costa Mesa, California, called Fermentation Farm, where I buy a lot of my meat. I focus my budget on getting good meats, because I know it can be expensive and cost more, but it's such an important thing for me and I feel for people, and that’s what I focus more of my budget towards.
I will get the organic pasture-raised meat, such as pasture-raised chicken, which means they're not fed any corn or any soy. It's no GMO, and it's organic, and they're out in the grass eating bugs and grass and what they should be.
Organic food is the best nature has to offer. Choose organic whenever possible.
Now I will say that sometimes, maybe once or twice a year, they're fed an organic corn on the cob, because chickens have the stomach to digest corn, so that would be totally fine. Pasture-raised chicken is absolutely what I buy. Organic, 100% grass-fed beef is what I buy. It needs to say, "100%."
Otherwise, if it just says, "Grass-fed beef," because they're playing to the marketing label, most likely it has grain feed in there too. You want it to say, "Organic 100% grass-fed beef," so you know that they're grass-fed and grass-finished, because oftentimes, the last 10% they will feed like 10% of their diet grain, and could be corn.
This is something that cows don’t really digest. They eat grass, they eat bugs. It's super important that these animals get treated with a great quality of life so when we take in that, we've got a good energy source.
Is the Nutritional Value Worth the Increased Price?
Dave: Okay, so I have a question for you, because I know for just myself, and I've looked in the grocery store, the difference in price between just regular chicken or regular beef versus grass-fed, pasture-raised, it's huge.
Dave: What would you say percentage-wise people would expect to pay more for what you recommended?
Kristi: What do you mean? Like how many people are willing to pay for it?
Dave: What would you say the price difference is? For example, if someone were switching from what I'll call regular beef to a pasture-raised, grass-fed beef, what would the price difference be?
Kristi: It depends on what you buy. If we're talking filet mignon or a New York steak or just even ground beef, ground beef is typically ... It's been a long time since I've actually looked at the price of a regular beef. What would you say it is, Dave? Regular beef is $5.00?
Dave: Oh, jeez, you're talking to a vegetarian, so I don’t know.
Kristi: Oh, I'm sorry.
Dave: I'm the worse example.
Kristi: I'm sorry. Oh, my gosh. Okay, so I'm going to go on a limb saying I'm pretty sure that regular beef you can get for $4.00-$5.00. Organic grass-fed beef, about $8.00, $8.00-$9.00, sometimes 10.
Dave: Okay, so that's almost ...
Kristi: That’s a little bit of a jump.
Can You Budget Handle Going Organic?
Dave: Almost double. Because then my follow question to you is what are the benefits that you or someone who's going to follow your advice would get that would justify that price?
Kristi: The benefits are they don’t have so much inflammation and sensitivities and allergies. They have better elimination. Their depression starts to lessen. The inflammation starts to go down. They actually digest their food. They absorb their food. It's a pretty big world of difference.
I have a gal who if she eats Foster Farms chicken ... and it's organic, by the way, organic Foster Farms chicken ... she has a full reaction to it, and that was organic. It doesn’t mean it's not pasture-raised, but they're fed probably an organic corn and organic soy, because it's cheap and they can subsidize their diet with it.
Yeah, I think that it's a world of difference. Weight challenges, mind clarity challenges, it's pretty much the whole shebang. I think it's-
Dave: Everything you just listed there, those are all very compelling reasons to make that switch.
Dave: I know from having other listeners who write in to me that having a food budget is really important. When we start talking about all these healthy food alternatives, it can get very expensive, so we need to kind of weigh the pros and the cons.
Kristi: Absolutely. I totally agree. I'm not here to make this an elitist diet, if you don’t eat this way, you're going to just kind of feel like crap the rest of your life. That’s not my objective at all.
My objective is to show you, look, there's definitely the best, fabulous level that you can ... If you want to know what's the best of the best and you're willing to put your money there, this is where it is.
If you're not willing or you can't or it's not in the budget of any type, that’s okay. You can work in other areas. Just try your best, that’s all. It's not an elitist diet.
Dave: No. I agree with you, and it also does come down to sacrifice and choices.
Dave: Let's use weight, for example, because a lot of people who are writing to the show are looking to lose weight. If someone's really struggling to lose weight and they ... Quite often, I'll hear things like, "I've tried everything," or, "I will do anything." If it's really that important for you to lose that weight, then maybe trying some of these more expensive foods, at least on a trial basis, is worth it.
If you’re really looking for change within your body, it is worth at least experimenting with organic food.
Kristi: Absolutely. The other thing is to consider in your budget, are you budgeting for cocktails on the weekends or coffee at Starbucks every day or your local coffee place? You have to kind of really look at everything you're buying and say, "Well, how about if I just go this month without doing ... I'm going to make coffee at home. I'm not going to go to Starbucks.
I'm just going to buy some coffee, make it at home myself." Also, going out to eat, that’s another expense as well. Just kind of taking a look at what your priorities are, number one, and number two, if you're willing to be open to just putting a little more of that budget away from going out so much and to the grocery store, because you can start packing your lunches, making leftovers. I do it all the time.
Your budget is set according to priorities. Is being healthy on top of your priority list?
How Much Meat Should I Eat?
Dave: Yeah. Now one thing, again, because I'm not a meat-eater myself, I do want to know. I've heard people that say when you start eating a higher quality of meat, you can eat less of it. Would you say that’s true?
Kristi: Yeah. I call myself a Tyrannosaurus rex. I'm definitely a T-rex. I know it sounded really funny, but it really is true. I wouldn’t say, "Yeah, I've got a hamburger three times a day every day." I always say make your meat about the size of your palm. That’s a great thing to notate, is just look at the size of your palm, fit it in there.
At least with red meat, have it at least a couple of times a week, but it depends on what you're going through. If you're low in zinc or low in iron, we may need to pump up the meat a little bit, and it's not just for those two things.
It might also be that someone is diabetic or having blood sugar-control instability. We might need to pump up the protein. It really is a case-by-case, depending what you're going through.
For me and what I do, I have protein at every meal. A protein shake I have for breakfast, and I use a good whey protein. Then lunchtime, I will definitely have some kind of animal protein, fish, chicken, or beef. Then dinner will typically be the same, but it's not taking up the whole plate. It's about the size of my palm.
Dave: I like the fact you mention that, because I know, again, when I've looked in the grocery store, specifically chicken breast, you see some of these GMO chicken breasts, and they would probably be at least two of my palms. I'm just looking at my palms right now, at least two. You just think, "Man, what kind of chicken did that come from?"
Kristi: It's probably got some growth hormones, Dave.
Dave: Oh, I'm sure.
Don't Be Afraid of the Fat!
Kristi: The thing is, is that just the other thing is that we're a society that also has been trained to eat cholesterol-free and fat-free. When we're eating these lean meats, number one, it doesn’t fill us, but number two, we are starving our body for the nutrition in those fats.
For example, chicken with the skin on it, so many people leave the skin off because they feel like, "I don’t want my cholesterol to go up," or, "I don’t want a heart attack." We've been trained and brainwashed to think that these are foods and these are things that are going to drive up heart disease and cause heart attacks.
That’s really who I am as Holistically Kristi is to go out there and bring these traditional foods back and let people know and understand that, hey, you need full fat. If you're going to do any yogurt, cut this 2%, low fat, skim. That’s why you're sick. You need full fat.
If your body can handle the dairy, then you need to get the full fat. It's uber important. Same thing with chicken with skin on it. Keep the skin on it. It's one of the best parts. Same thing with meat, red meat. I don’t cut all the fat off my meat. I'm not gnawing on gristle, but I keep the fat in it and the parts that my teeth can chew and digest, not the kind that’s like rubber.
Dave: I even think that makes sense historically, because historically, people didn’t waste an ounce of anything. If they had some sort of meat, it was going to be used right down to the bone. When was it and why was it that we got away from that?
Look to Traditional Diets for Guidance
Kristi: I think that it was marketing companies, milk industries. They figured out how to do mass production of pasteurization and homogenization and created a scare against the raw milk companies and farms. Fear is the best way to keep people in check. It really is.
My objective is to let people just stop being so scared. Let's go back to the traditions. We got away from eating organ meats. I didn’t grow up that way. I'm working the courage up to try liver. I'm like, "Oh, boy, this is like another time zone for me."
These foods are so good for us people. I have so many moms that one of their problems is low sex drive, and they're young. They're close to my age. I'm 34. They're in their 30s and early 40s, and they have kids and they're married, and they're like, "Kristi, I'm exhausted."
Part of their problem is, is that we're subscribing to this barely eating enough so we all look beautiful like Christie Brinkley at 60. Also, eating this fat-free diet, afraid that we're going to get fat or die of heart disease. It's just so important that with all the stress that we have on our plate that we match it with our nutrition.
Many of the foods you may be avoiding are actually essential to your good health.
Many of the foods we avoid to eat are still essential to our health.
You have to give the body enough fuel to handle your lifestyle. Some animal fats and protein is what I suggest. If you are a vegetarian like you, Dave, you can get your fats and protein through eggs. Right? You do eggs?
Dave: I do, yeah. I actually eat quite a high-fat diet. I eat a lot of ... I do eat eggs.
Kristi: Good for you.
Dave: I eat a lot of seeds and nuts and a lot of avocados. Just for me, from a athletic standpoint or a training standpoint, I notice that when I upped my fat intake, my recovery was shorter and I was also performing much better. I'm a believer.
Kristi: That’s awesome, because that’s so true. The fat is the fuel. It really is. It helps you to burn the fat, keeps your hormones in check and balance. That’s amazing. That’s good.
Dave: You gave us an idea about your meats. What else? If I was to look in your fridge, without you cleaning it out, what else would be in there?
What Else Is In Your Fridge?
Kristi: Okay, yeah. Good. I just went to the store last night, so this is perfect. What is in my fridge? You would see some organic Romaine lettuce. I do buy organic produce, so organic green onions, organic bell peppers. Bell peppers are awesome for inflammation in the body. They also carry vitamin C, so they really help to stabilize and support adrenal function.
You would find some fermented sauerkraut in my fridge. You would also find some bone broth. I loved your point when you said, "We used to never leave anything on the plate, all the way up to the bone." I wanted to comment that you're right, and then we cooked the bones.
Dave: That’s true.
Kristi: I have bone broth, which I call liquid Botox, in my fridge because it's got so much collagen, protein, and minerals in it. It's wonderful for healing and repairing the skin and the gut lining.
You'd also find some fish, some wild-caught fish, organic pasture-raised chicken. I did happen to buy some organic chicken liver. I am working up to figuring out how to cook it and do that.
Dave: Can I stop you and ask about your vegetables?
Dave: Because you mentioned, you used the word "organic" a number of times. I've had guests on the show before that have talked about the dirty dozen and the clean 15. Do you follow that model or do you buy everything across the board organic?
Kristi: I buy everything across the board organic. There are some that will say, "Okay, if it has a peel, I'm just not going to buy organic." It's growing in the same field. It is going to get the glyphosate, the herbicides, the Roundup, the pesticides.
Those are chemicals that I check for in my practice if anyone is struggling with hormonal challenges, gut challenges, and those things come up. Whether you're eating a banana or an avocado or something with a peel or a shell, an orange, those things get infused as well. That stuff seeps in. It's in the soil, it's in the root.
My biggest thing is that where should you go organic? My clinical opinion is it would be the meats. I'd say, you know what, we'll get to the vegetables later. I would do the meats. That’s where I would start.
Dave: Then, again, I liked how before you mentioned there's different levels of really cleaning up your diet and maybe it's starting just with the meats and leaving everything else the same. In an ideal world, though, you would say organic, pasture-raised, grass-fed meats and then all organic vegetables and fruits?
Kristi: Yes. Yeah, absolutely. In an ideal, wonderful world where everything should be organic ... We never used to eat and label for that because everything just was, but now the world is different. Yes, everything would be pasture-raised organic.
The "One Week Organic" Challenge
Dave: With clients that you work with or any of the listeners here, if they were to start to make those changes ... Say someone took ... again, I'll just use the word "typical," whatever that means ... a typical grocery shop and converted that into an all-organic grocery shop and they started doing that week after week, how long would you typically say it would take before they would see a difference, feel a difference, experience something different from that diet?
Kristi: That’s a great question. Actually, I think that it would take probably ... It depends, different cases. If your body is in real poor shape because you're used to eating packaged foods, preservatives, food dyes and colors type food, I'd say maybe after a few days or a week.
Kristi: A week after you change to all organic, you'll be like, "Gosh, I don’t feel as bogged down. I'm not as tired. Sometimes they're still there, but I just feel cleaner. I can't explain it." I hear that a lot. I think that some people might be a week. Some it could be longer because they're in a deeper trench in their health, and it takes their body a little bit longer to dig out from under.
Dave: Even that, that's so encouraging to hear that potentially it could be a week, because, again, back to that argument of cost. I'd say most people who are listening to this could say, "Okay, I can afford to for one month, even, make that shift and then just see." I always say once someone's experienced better health, asking them to go back, it's not even an issue anymore, because once you’ve experienced feeling well, who's going to want to go back?
Once you’ve experienced the results of a good diet, how can you go back?
Once you’ve experienced the results of a good diet, how can you go back?
Kristi: Right. No, you don’t. Once you get a taste of the luxury ... I'm not even talking money. I'm talking luxury of feeling great. If you are feeling absolute poop, you’ve got all these problems, and you have a mansion and a Maserati in your driveway, what use is that?
You want a taste of the luxury and quality life, which is vitality, libido, immunity, just happiness. I feel like it's completely worth it. I think, like you said, just try it.
Change completely from what you're doing into this for one month and see how it goes. I promise you won't lose anything. You'll gain most, you'll gain a lot. You'll gain everything. There's nothing to lose.
Dave: You really jogged my memory. Tell me if you’ve ever seen this video. It was a video of a family who didn’t eat any organics, and they did exactly what you were just talking about. They switched to all organics. I don’t remember the time period. Let's say it was a month.
Basically, the researchers, before they began this, they measured the pesticide levels found in these people and then after they had made the switch, they re-measured them, and the difference [inaudible 00:23:30] and the difference was amazing. Have you ever seen that video?
Kristi: I don’t think so. It doesn’t sound familiar.
Dave: I'll see if I can find it. For the listeners, if you go to makeyourbodywork.com/83, I'll put it in the show notes here. Kristi, it just really speaks to your point about (a) how resilient our body is when we make that change, and then (b) how quickly it can happen. I'll see if I can find that.
Dairy: The Good, the Bad, the Ugly
Dave: I also wanted to ask you about ... You talked a little bit about dairy, so tell me about the dairy that you eat and the specific types of choices, why you make those.
Kristi: Okay, cool. Yes. I have a lot of controversial recommendations. You'll find yogurt in my fridge, and I will get the 100% grass-fed, organic whole-milk yogurt for my son. Or at my local Fermentation Farm, I will get the raw milk yogurt, which they use a villi bacteria that really helps, I call it, give you good belly bugs, because you need good belly bugs to digest and absorb, and really going to dictate how well you're going to feel. Getting in the whole milk is important.
Dairy, cheese, milk, yogurt, all those dairy products contain vitamin A and D. Vitamin A and D are so essential for our repair, our healing, our hormone function, our skin, our glow, our everything. When you're buying 2% or skim or low fat, they are removing those and you're left with nothing, and it's ridiculous, actually.
We're taught to eat this fat-free, low-fat diet, and it's killing us, to be honest. The whole milk, if you're wanting to lose weight, my suggestion is to start implementing full fat. You need that full fat to help you to digest and eliminate things out of the body and to start breaking down these toxic estrogen fat cells. You got to bring it.
Dave: You're in California, correct?
Dave: Is it legal in California to buy raw milk?
Kristi: Such a good question. Yes, it is legal here. I know it's only legal I think in six states, I believe.
Dave: Yeah, because in Canada, it's illegal. Unless you own your own cow, you can't get access to raw milk.
Kristi: Right. I totally understand. I do have access to it here, and Weston A. Price is a pioneer doctor that I've followed for years, and he has on their website ... I would just Google WestonAPrice.com.
On there, they have a podcast you can also follow as well about the full-fat stuff. They will talk about local farmers and access to where you can find the raw dairy, and you just input your Zip Code, I believe.
Dave: Very cool.
Kristi: Yeah, it's for people all over the world, because they really want to help, really trying to get it up and out there. It's such a important medicinal food.
Dave: I love the fact that you brought up Weston Price. His book The Metabolic Typing Diet, or not necessarily his book but is based on his work, was hugely influential. When I became a personal trainer, actually, that was one of my go-to resources, so, again, I'm a big believer. We're on the same page there.
Kristi: Oh, cool. Yes, I'm obsessed. I'm one of those fans.
Dave: I guess my question is I'm thinking for the Canadian listeners and anyone in the U.S. or elsewhere where they maybe don’t have easy access to raw dairy products, would going to a grocery store and buying a full-fat milk that has been pasteurized, is that still a step in the right direction?
Kristi: Absolutely. I'm so glad you asked, because if raw is not accessible or it costs a little too much, then I would go for the organic whole milk, no matter what. If you're not, then I wouldn't even suggest ... Don’t go for 2% low fat. Don’t even buy it. Go for full-fat whole milk.
I'm in Orange County, California, and I'm starting to notice on the shelves you'll see things labeled in bigger letters, "whole milk." The word's getting out there and going strong, but you still see some stores that struggle with it. The health food stores out here like Sprouts, Whole Foods, Mother's Market, they're really carrying a lot of the full-fat things, which is great.
Dave: Again, I'm thinking about those levels, then. In your experience, ideally it would be raw dairy, but then if not, you said organic whole-fat dairy. What about non-organic? Just again, I'll use the term "regular" whole-fat dairy. Is that healthy?
Kristi: No. I wouldn’t say it's healthy. I want to, but I can't. I wouldn’t say it's healthy. I would say it's not unhealthy and it's going to be horrible for you, but you just run the risk of growth hormones, antibiotics, really rushing the cow to hurry up and grow fat so they can gather what they need from it.
I would say it is running the risk of antibiotics, growth hormones with the cow, but at least you're still getting your full fat. If they cannot afford the organic, going the non-organic whole fat will be fine.
I take that back. I think that it will be healthy, but you still have those components in there, the antibiotics and the growth hormone.
Dave: It's a better choice, though, than choosing-
Kristi: It's a better choice.
Dave: ... choosing skim. Yeah.
Kristi: Yes. Thank you, Dave. I'm having a hard time committing.
Dave: No, I know, because it is a tough question to label something as healthy, and I guess I asked sort of an unfair question, but it is a better choice than skim or 1% or whatever it is.
Kristi: Yes, definitely.
Surprising Foods In Kristi's Fridge
Dave: Now, Kristi, so if I looked in your refrigerator, is there anything in there that would surprise me?
Kristi: Let me think. You know what, maybe, yes. I have some more items in there. I have ... Let's see, I mentioned the dairy, some vegetables. Ooh, I have something called a Hail Merry. I love Hail Merry.
Anyone can get this online or at your local health food store, maybe. I find it at Whole Foods and Mother's and Sprouts out here in California. Hail Merry, oh, that’s what you're going to be singing after you eat it.
Hail Merrys are awesome. They are a raw organic dessert. Just like anyone else, sometimes I want a little bit of something, and so I use the Hail Merry. Hail Merry is this raw organic maple syrup, which is real easy and light on the blood sugars.
It's a low glycemic, has a low glycemic effect. It uses almond organic raw almond butter and then it uses raw chocolate and coconut oil and almond flour. Visually, it looks like a Reese's Peanut Butter Cup, a giant one, the size of your palm.
Dave: I'm looking at it right now. I went on their website. Again, for the listeners, I'll put a link directly to their website, if you go to makeyourbodywork.com/83. I'm glad you brought this up, because I wanted to know what are your indulgences that maybe not everyone knows about.
Kristi: Yeah. You know what? To be honest, Dave, I am really strict. I mean I was born with an autoimmune disease, psoriasis, from head to toe. I have had to battle that autoimmune disease my whole life, but that’s how I became a nutritionist, holistic nutritionist, is I got rid of it.
I learned and understood my body, how to get rid of it and keep it at bay. My diet really is like 90/10. I really eat very well, but I'm a regular human like anyone else. I like a cocktail, and I have a sweet craving sometimes. Hail Merrys are awesome for that.
Dave: Oh, so cool. What else? I'm curious to know.
Kristi: Yeah. I was going to say, the second thing I have in there, a sweetener, is a organic ... I can't remember the name of it, but it's organic maple butter. I'm a really huge maple fan because it's light on the sugars and it has some benefits, but it's maple butter.
I will use that in this alternative tortilla that I use, and I'll put butter and maple in it, and it's like a crepe. It is so good, and the maple butter has that sweet taste. It's just delicious, absolutely delicious.
Dave: I'm going to put a link in the show notes, and right now, you just made best friends with all the listeners that are from Canada, because we are like the land of maple syrup.
Kristi: Oh, how funny. This is awesome. Yeah, I'll bathe in it. I love it.
Make Your Body Work Takeaway
Dave: Kristi, now for the listeners, I like to wrap up the show with what's called a Make Your Body Work takeaway, and it's just sort of like one action step that people can do today. I know Stephanie was just kind of asking, "Well, what do you, as someone who's in the industry, eat?" If you were to give advice to Stephanie or anyone else how they could move their diet in the right direction with one simple step, what would it be?
Kristi: Love that question. One simple step, start adding in a little more protein and fats into your regimen. Forget about the organic right now. Just right now, focus in on what is it that I'm eating. Is it more packaged foods? Is it more boxed foods, crackers, bread, pasta-type foods? Okay, great. We looked at what we're eating.
Now, we're going to start adding in. Just add to what you already are doing, and your cravings will start to lessen, your body is getting what it needs and gets happier. Just add to what you are doing. If you don’t have enough fats, get the fats, nuts, chicken with the skin on it, seeds, nut butters, avocados, seed butters.
There's so many different ways you can do that and really implementing more fats and then more proteins. Very, very importantly. Those two would be a great way to start changing your diet.
Dave: I completely agree with you, and it's interesting, because all the processed foods that you mentioned, like pastas, breads, crackers, all those processed foods are so high-carbohydrate that naturally us adding in fats and proteins makes sense.
Kristi: Yes, absolutely, and you know what, Dave. I was going to say ... I hope it's okay and you don’t mind. When we were talking about foods and what's in my fridge, I figured I might as well tell everyone what I had created. I created a DVD, and it's called The Grocery Tour with Kristi Acuna.
It's a whole walk-through on items to buy at the grocery store and alternatives and the brands and companies. If you don’t find it at your store, you can Google it online. I do sell a DVD, and so that is available as well. They can contact me or you for that if they really would like a step-by-step on what to do.
Dave: Kristi, you beat me to the punch, because I was going to ask, if people want more information about this, where to go. Maybe when we get off the recording here, I'll get that link from you and, again, for the listeners. If you go to makeyourbodywork.com/83, I'll put a link directly to that DVD and you can check it out.
Kristi: Perfect. Thank you, Dave.
Connect With Kristi
Dave: Yeah. Before we go, last question I guess is if someone has specific questions for you or maybe would like a little bit of guidance with their own shopping or their own diet, what is the best way for them to connect with you?
Kristi: Best way is through e-mail. They can e-mail me at Kristi, K-R-I-S-T-I, @hncnewport.com. They can e-mail me there. You can also check out my website, which is hncnewport.com. That’s my practice website. That’s it.
Dave: Perfect. Again, I'll put links right in the show notes, so anyone can check that out very easily. Kristi, you're an awesome guest. Love your energy. Thanks so much for being with us today.
Kristi: Thank you for having me, Dave. I had a lot of fun, and love to do it again.
Dave: Kristi, thanks again for being on the show and for honestly sharing what's in your refrigerator. I know I learned a lot. You have me really motivated to maybe take another look at my refrigerator and find some areas where I could switch to some higher-quality examples of real food.
Hopefully, for everyone who's been listening, hopefully the same for you. What is that one thing that you can do to your diet that will improve how you're fueling your body? I'm going to say that again. What's the one thing that you can do to improve your diet so that you'll better fuel your body?
Now if you have any questions for a future episode of the Make Your Body Work Podcast, I would love to hear from you. I've said this before and I'll say it again. My favorite part of my day is checking my e-mail and who ever says that? But it's true.
I love getting your e-mails, hearing about what's going on in your life, and then hopefully being able to connect you with some information from other health professionals that specialize in whatever your question is about, and hopefully giving me an opportunity to speak into your life as well.
You can reach me any time at [email protected]. Even if your question doesn’t become an actual episode on the podcast, I read every e-mail. I respond to every e-mail personally, and I'd love to connect with you and, hopefully, be able to help you out. Definitely be in touch.
Next week, I'm going to be back with another amazing episode, and I just encourage you to keep on thinking every single day, one day at a time, one step at a time, what's one thing that you can to today that’s going to move your life in the right direction towards that healthier, happier life that we're all trying to achieve. Thanks again for tuning in today, and I can't wait to see you here again next week.