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- [00:00]
A
It is officially March, and in my book, that means it's time to start celebrating spring. I went to Macy's for a little bit of style inspiration, and they have so many brands that I didn't even realize that they carried. For instance, did you know that they carry Byredo? Yes. One of my favorite, favorite fragrance houses of all time is now carried at Macy's. And because it's spring, I'm excited to think about updating my spring fragrance wardrobe. Now, in the winter, I love, like, a deeper, woodier scent, but as we transition into spring, I want something a little bit lighter. And so as we move into spring, let me tell you the two Byredo scents that are in my cart. The first is De Los Santos. I first smelled this on Sir John, literally the first day I ever met him. He was wearing this fragrance, and I was like, I'm sorry, what are you wearing? You smell incredible. It has this mint freshness with notes of Clary, Sage, that fresh Ambroxan, and Palo Santo. Now, another fragrance that I absolutely love, Belle d'. Afrique, a classic. You cannot go wrong with Balafrique. It's got Bergamot, lemon, vetiver, Amber. Gorgeous, gorgeous fragrance. In fact, I have the afternoon off, so I'm going to swing by Macy's and see what else they have in store for my spring beauty overhaul. Without further ado, let's get into today's episode. Thank you so much, Macy's, for sponsoring. Hello. Hello, this is Brooke Devard, and you're listening to the Naked Beauty Podcast. Today's discussion is deeply personal to me because it's something that I have been struggling with. As you all know, I have two jobs, really. I work on Naked Beauty. We have our new episodes every Monday. In addition to that, I am the Chief content officer of Refinery29, overseeing all things content, working with my team day to day. I'm a mom of two. I feel like there are just simply not enough hours in the day to get done everything that I want to do. And one of the things that I have found has been really suffering is my nutrition, honestly. And I think that, you know, being diagnosed with Graves disease last year, going in for routine blood work, it's been such an eye opener for me around how careful and honestly, like, you have to have a lot of diligence around nutrition to be healthy. It's not something that happens by accident. It's something that takes a lot of planning and thought. And I'm always asking people in my life and people around me how they approach nutrition for Inspiration. Erica cheated. Katie is someone who I have long admired. She's been on the podcast before. You may even also know her from the Goop podcast. She just knows so much about everything and I'm always asking her for general lifestyle advice. So although she's not a nutritionist or a doctor, I was like, I would love to just have like a friend to friend, peer to peer conversation about how, how you are finding time to eat the foods that you want to bring into your diet. Throughout the day I have had such a large changes to my approach to food. One is again, because of this autoimmune condition, I've pretty much cut out sugar from my diet, which is huge for me. Someone who loves sugar. I've cut out processed foods. I try to really only eat whole foods. I've been adding things like kimchi into my day to day meals by just having like kimchi in the fridge at the ready. I've started getting into some of my tinned fishes which I'm excited to talk to Erica about. I feel better. I wouldn't say I feel great, but that's more of a function of my thyroid issues that I'm having. But I can already see how my inflammation has dramatically, dramatically decreased because of these lifestyle changes that I've made. So I know what to eat. The second part that I now need to move into is how do I plan and schedule my day to support what I know I should eat? Because this may be relatable for those of you listening. I find that I wake up, I have my coffee, I go into meetings and this is, you know, speaking from my work, from home schedule. I go into my meetings and then I look up and it's 2 o' clock or 3 o' clock and I have not had anything besides coffee yet. And then maybe I only have like a quick little moment to make something fast and it's not the nutrient dense meal that I know that it should be. Here's one thing I do know. My energy levels, my mood, my ability to focus, just like my overall brain health, health is all increased when I eat correctly on a day to day basis. I've integrated a protein powder into my life. So I do make smoothies with protein powder, which I feel like helps a lot. Pretty much every week for the past couple of months I get a rotisserie chicken to have on hand in the refrigerator and I just kind of carve that out throughout the week. I'll just kind of go in and take some chicken. I find it's hard to cook Chicken from scratch. But when I have the rotisserie chicken there sitting there in the refrigerator, when I open it, it's just there and ready for the taking. And I integrate that into my meals. I now add nuts to my salads. So thinking about Brazil nuts, walnuts, sliced almonds, that just adds like a nice little bit of crunch, but it also gives me protein. That's been a game changer. And for people listening that have a sweet tooth, like me, I still have a sweet tooth. I don't care. All of the people that say, like, oh, once you stop eating sugar, you stop craving it. That has not my experience. I still crave sugar. This is one of the nice late night kind of sweet treats that I make for myself that still gets you kind of closer to your protein goals. Throughout the day. You take ricotta, and I like to do a nice whole milk ricotta if you can tolerate dairy well, ricotta cheese is high in protein. I think it's technically pronounced ricotta if I'm going to do it the Italian way. But I add honey and I add a little bit of vanilla extract and just like a tiny, tiny pinch of sea salt. I whip that all up together and then I add fresh berries, strawberries, blueberries, raspberries, blackberries. So good. Chef's kiss. You can shave a little lemon zest on top and it just feels like the most indulgent, wonderful, sweet treat at the end of the day. I honestly, and I'm not just saying this, I think that this is better than ice cream. So again, I just, I love sharing ideas around what real people are eating. So that's why what I'm going to do in my conversation with Erica today, just get ideas and inspiration around how she approaches eating day to day so that I can better integrate that into my daily nutrition. I hope you all pick up some tips and tricks. Let's get into my conversation with Erica. Today's episode of Naked Beauty is made possible with support from our friends at Macy's. And you know, on this podcast, we spend so much time talking about our self care rituals, the skincare routines that make us feel great, the beauty products that we use to make us feel great. But I also think it's so important to think about the clothes that we wear and this whole idea of dopamine dressing, wearing colors, fabrics, silhouettes that make us just stand a little bit taller, feel that much happier. As we move into spring, I find that injecting color into my wardrobe makes me feel really great. And Macy's has so many essentials to give you that instant boost of happiness. I actually just popped into my local Macy's and I was amazed at all of the incredible denim that they have right now. There are so many silhouettes, from baggy dad jeans to barrel shaped jeans. They have great jeans from Levi's, from Good American, incredible coach bags and these beautiful pastel colors. And did you know two things that I bet you didn't know. They have a partnership with Rebag. And you can get incredible luxury secondhand bags at Macy's. They even have Birkins. Yes, you can get your Birkin at Macy's. And they have incredible fragrance. Macy's has recently begun selling Byredo and I invested in the de los Santos fragrance from Byredo. This is just such a fresh spring scent. It makes me feel instantly polished, put together, but very clean. It's beautiful on the skin and it just makes me feel like I'm stepping into this new season. So thank you, Macy's, for carrying all of the great products from Byredo. So if dopamine dressing is about choosing joy, you've got to identify the places where you can walk in and find those pieces that spark immediate joy. Whether it's an overcoat that adds a pop of color to your look, a new pair of heels, a great bag. These are just the little intentional touches to your outfit that make your outfit feel like you and also just make you happy. I've always believed that getting dressed is about so much more than putting on clothes. It is about true transformation. So let Macy's be a part of your transformation this spring and get into dopamine dressing. This segment is sponsored by Macy's. Thank you, Macy's, for your support. Erica. Welcome to Naked Beauty. These are my favorite types of interviews because I get to selfishly ask a friend of mine who's way more knowledgeable than I am about a problem that I'm personally confronted with, which is how do I get adequate nutrition in my day to day life as a busy person with kids just working all the time around the clock and not really finding it easy to find time to make nutritious meals for myself? I know it's a problem. They say that's like the first step, right? Acknowledging that there's a problem. But now I need to move into solutions. I could think of no better person than you to talk through this. Overall, Erica, I'm just curious. Do you feel like as someone who's similarly busy all the time, that you're able to nourish yourself day to day?
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B
You know, I think I am able to. But there are very specific reasons why that happens for me. Because I went to culinary school before I went to college when I was 17, I learned how to. To make sure there's always something going on in the fridge or in the pantry. That said, when I'm ramping up to do something new and I'm learning new systems or I'm putting together a new schedule, I always say, like, I always give myself 30 days to get to some new level of acclimation. But there are ways. There are ways to make sure that you're getting some kind of food without having to think too much about it. And a big part of that is just surrendering to a little bit of a routine or being comfortable with what I like to call nutritional redundancy. Right. Just doing the thing over and over again.
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A
Yes. Well, first of all, I love that you've also gone to culinary school because it's like, what, what hasn't she done?
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B
Like, you're special, you guys.
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A
It's giving fun facts at a party are like, probably people can't even follow all of the amazing stuff you've done in your career. From being a tech founder to a doula, to an author to a writer to also going to culinary school.
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B
It's giving multifaceted babes. I finally feel on time, though, because I think the multi hyphenate nature of my life is normal now or is considered normal. I really think of myself as a really, really excellent generalist. I know a lot, actually about a lot of different things, which I think just makes for a fun life.
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A
Absolutely. Well, you talked about, is it nutritional redundancy? I saw it reminds me of this very funny tick tock that I saw basically saying Americans are the only people that expect to go around the globe in a single week of eating meals. So it'll be like taco Tuesday and then on Wednesdays you want Italian and on Thursdays you want some something like a little bit Asian. She was like, in all of the other cultures, you have like your chicken, your rice, your vegetables, and like, that's what you're eating the whole week. There's not this, you know, let's reinvent the wheel every day. But I want to start with protein because protein is something that has come into my awareness as I've had to be much more specific about my nutritional intake. I've recently learned I should have probably known this a long time ago that women are expected to have like 90 to 100 grams of protein a day. I know some people calculate it based off of their weight. But that felt really shocking to me, and I'm wondering if you can help me better understand why protein is so important for women's health.
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B
So, again, I think the best way to kick off this part of the conversation is to say that, you know, I'm not a medical doctor, I'm not a clinician, so I'm coming to this from the education I've learned over the years and my own personal experience. But what we know is that when you start the day off with a decent amount of protein, let's say 20 to 30 grams, it's going to help with managing your blood sugar so you're not spiking and then being pushed into wanting to eat other things that are probably not as good for you. So protein is insulin stabilizing. If you get at least 20 to 30 grams in the morning, it's going to just change the flow of your day. That said, you know, not only is it insulin stabilizing, it also helps with hormones and all of these other things that are kind of interconnected. And the American diet in general has been a lot more focused on carbs and grains. Even though those things do have a tiny little bit of protein in them, they've not really been the central focus. So when you're eating protein, it's just going to make you feel better. And it can be all different kinds of proteins. You can decide what's going to be best for you, whether it's a protein powder or having some boiled eggs in the morning, or cooking up a steak or having legumes or tofu. But I think, as I was saying earlier, this idea of nutritional redundancy, which is a term I just came up with on the fly, which really, I mean, on the fly in this conversation, mostly because the redundancy piece being, you know, being comfortable with needless repetition or superfluous repetition, like just letting the same thing happen over and over again. Because I feel like, especially for Americans who most people can't afford to have someone else help them with food, there's a big kind of cognitive lift around having to constantly change your menu and constantly figure out what's gonna be the right thing for you to eat. So if you move into just a routine or creating the sense of redundancy, that takes the cognitive load out and creates. Create space for you to better take care of yourself. But very big fan of kicking off the day with at least 20 to 30 grams of protein.
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A
Yes. Starting the day ahead. And I learned a lot about insulin spikes and Crashes, of course, with my gestational diabetes, because it was the first time that I had to basically test my blood sugar level an hour after eating and write down what I had and what caused the spikes. And you're absolutely right that when you do eat that protein filled breakfast, not only do you feel fuller and feel more, like, satiated, because I think that, right, you can have pancakes for breakfast and feel full, but two hours later, you're gonna kind of be looking for the next thing to eat because you're gonna have that huge crash. So there's something to having, again, a protein filled breakfast where you basically feel fuller, longer. What for you is like a go to breakfast?
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B
My approach to breakfast is very savory. It's definitely an American affliction to have a very sugary breakfast as much as I do actually love pancakes. They're very much a treat. They're not like, that's. They're not the thing I'm gonna make for breakfast. But I tend to rotate through a couple things sometimes because when I wake up, my brain is very. My brain tends to be very speedy and wanting to get to the different things. And. And so a decision I made was giving myself permission to have bone broth in the morning to just kind of start things off and then allow me to have space to come back into the kitchen and make something maybe two hours later. So sometimes I'll start with bone broth. Other things that I'll do, I will boil a couple eggs and then I will like, like yesterday for breakfast, I did boiled eggs with basil pesto, a little arugula salad on the side, and some tomatoes. So like a, like a play on a caprese, which was just so easy to do. And then other times I will. I love doing an egg, egg white scramble with pesto. Basil pesto. That's also really fun. I also will sometimes make some shashuka, which is like a Moroccan dish. There's this new actual ready to eat brand called shuka that I really like that makes it super easy to make sachuka in the morning. I also sometimes will make. Sometimes I'll actually just have like some steak in the morning. If I'm like, I have a little bit more time and I feel like something more dense, I will do that. I also make a really mean protein shake, which has become my thing. But in my protein shakes, I always put. There's a almond butter that I really love. It's an almond and cardamom butter. It's by Jem. Jem. Their butters are amazing. All stone ground and really fun profile. So I usually will do that. And then there's this other ghee company that I really love. I have to remember what their name is. But I'll put in, like, a tablespoon of the almond cardamom butter. Then I'll put in a tiny teaspoon of this chocolate ghee. Then I'll put in the protein powder, and then I'll put in, probably for the most part, it will be almond milk malk, which is that brand. Because sometimes I can't do straight dairy for smoothie. Even though I'm not afraid of doing it, it just doesn't feel good over time. Like having that much dairy that early in the morning. But that's usually what my rotation looks like. It's a mixture of starting off with some type of liquid, whether that's a bone broth or protein shake, and then moving into some type of egg configuration or just really doing, you know, essentially some type. Some type of steak breakfast. Those really set me up pretty well. You'll notice I didn't say cereal or granola or oats. I tried to stay away from things that have a high glycemic index early in the morning.
- [18:18]
A
Okay, that's extremely helpful to hear. Now, I am someone that wakes up and I think about coffee. I'm. I'm the cliche of, like, I. I go to bed thinking about my first cup of coffee in the morning. I'm really good about drinking my water, really good about drinking my water. But I pretty much have water and coffee because I'm not hungry in the morning. So the idea of having a steak in the morning for me is very difficult. What about those of us that wake up and we're not hungry? I love that you brought up the bone broths, because, as you know, I recently invested in the Brodo bone broth kit, and I think one packet has, like 10 milligrams, and that's easy because I just rip off, you know, I. I rip it open, I put it into a cup, I microwave it. You can heat it on the stove if you'd like, and I can sip that, and that's just like a guaranteed nice, savory 10 milligrams of protein. But it doesn't feel like a big task to consume. But I think a lot of people aren't hungry in the morning. So is that when you go for the shakes and then you go for maybe the bone broth?
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B
Yeah, I think that would be a good solve. If you're not someone that's waking up feeling really hungry. I think again, some people don't eat until noon, giving their body the chance to kind of go through a more complete fasting state. Because you go to bed, you fast while you're sleeping and you don't necessarily have to break that fast in the morning per se. Right. That's really going to be up to you and up to your doctor or whoever you're working with around your health. But again, I think as long as, you know, you wake up and you make some good decisions. So again, waking up and having bone broth or something like it would be, you know, or pho, anything like that would be good. But again, I do think it's okay to wake up, not feel hungry, have a black coffee or, you know, a coffee with. I only take my coffee with cream. I'm a breve latte person, which means I like my coffee whether it's a latte or cappuccino with half and half. That's always my request. I've always done that because there's just more fat and you just get more sated off of your, off your cup of coffee or cups of coffee. But I think that yeah, some people don't necessarily need to eat immediately as they wake up. Again, that's like open to your discretion. But I think the first thing that you put in should have a good protein profile is probably what I would say.
- [20:41]
A
Okay, I, I'm, I'm gonna get better about that. Let's talk about the lunch of it all. Because when I see people, you know, prepping for the week ahead and making all of these lunches, it's like my, it's my dream to be that organized, but I'm usually not. And then I see people cooking these elaborate middle of the day feasts. They're like chopping chicken and chopping all these different vegetables to put into a salad. Again, looks lovely, but I realistically, in between meetings, don't have time to an elaborate lunch. Sometimes I just have like 10 minutes. What is the best quick way to think about or. And I'm open to planning it in advance if it's going to help me. But to think about lunch when you don't have a lot of time to prep in the middle of the day.
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B
Yeah, I think for me, what I got into doing and I did it this weekend, I made a big pot of black beans and I made a big pot of collard greens that we could just keep making our way through. So, you know, stews and soups I think are a Good fallback plan. If you make a big batch, batch over the weekend and then kind of move your way through it. But when I haven't done that, usually I'll move through lunchtime in two ways. I always have really, really good tin fish or tuna specifically on hand. And I always will just make some version of a nissois, which is always really easy to do. So, you know, again, I have like a winterish nicois, which, you know, doesn't have any lettuce. Maybe I'll put radicchio in instead of lettuce, but typically it'll just be the tuna, some green olives, some green beans, a little bit of potato, and a mustard vinaigrette on top so that it feels a little bit warmer. You know, your green beans can be a little bit on the warmer side. So I would say that's. That's a winter salad I go for. I also love just eating hummus and feta and a pita bread, like drenched in olive oil. So I'm always trying to stretch towards things that have like a pretty good fat profile and a pretty good protein profile that are easy to make. And again, like, even with the tuna, I also always put, put an egg in my new soir. So yes, that's very easy to put together, like, just as long as you have all the ingredients hanging around. And sometimes when I'm really lazy, I will actually just do tuna and an egg and put the vinaigrette on top of it and just eat that because you don't always have like other vegetables and stuff going on. Just depends.
- [23:05]
A
I am so happy you brought up tinned fish. Tinned seafood in general is having a huge renaissance. You can get tinned braised octopus. I just got tinned smoked mussels that I am obsessed with. I got them from Trader Joe's. That company Fishwise is having like such a big moment. And I learned a great acronym. It's called smash. And it's smash is the five types of small fish that are highest in omega 3s and lowest in mercury. So it's salmon, mackerel, anchovies, sardines, and herring. So that's the SMASH acronym. But what I love about this tinned fish movement that's happening is this is very nutrient dense food that's also really great for lowering inflammation and supporting brain health. So if you think about like brain functioning, getting omega 3s into your diet, and also just like lowering inflammation, of course. Well, I shouldn't say of course. Some people do have time to cook like a Whole fish in the middle of the day. But I do love this, like, tinned fish moment. Do you put it so you can put it on salads? Any other fun ways that you can eat the tinned fish, like on toast over eggs?
- [24:11]
B
I think definitely on toast. And on its own, just out the tin is really great too. Or out the tin with some vinegar on top of it. I am a big fan of standing in the kitchen and eating some tinned fish when I'm in a rush.
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A
Yes. Oh, and you know, I said fish wise, it's Fish Wife. That is the name of the brand that's really got the millennial branding on lock when it comes to this tin fish movement. I just felt instantly drawn to it when I saw it in the supermarket. But I, I agree that's like a great, easy way to get some more like, nutrient dense food into your day. Now, I also, I hear you on adding an egg to things. What about like, things like chia seeds that you can kind of add to anything. Like you can add chia seeds to yogurt, you can add to cottage cheese, you can add to. I don't know, I feel like I'm, I, I, I find that I'm me and my chia seeds have become better acquainted as I'm thinking about increasing protein in my day to day. Are there other things like that that you can just kind of slip into meals to make them more nutrient dense?
- [25:19]
B
I would go pumpkin seeds over chia pumpkin seeds. Pumpkin seeds have a really good micronutrient profile and fiber profile, and they're filling. My struggle with chia is one, they're kind of messy. Like when you take them out of the bag that they're in, they always tend to find their way to places that are not the thing that you're trying to put it into. Secondly, they are best when soaked, and the ability to soak them easily ahead of time can be a point or another layer of friction that stops you from eating them. And I think my other thing with chia seeds is if they're not soaked, I have a very sensitive tummy and I always feel a little bit too much activation when I'm eating chias that haven't been through a good soaking process. So that's my two cents.
- [26:13]
A
Okay. Ordering pumpkin seeds tonight?
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B
No, there's a really, the Japanese brand Eden is really great.
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A
Oh, I have, I have Eden's miso paste, so. Okay. I'm familiar with that brand. Another thing I want to talk to you about is I find that when I am Searching online. And maybe it's.
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B
I'm.
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A
My algorithm is feeding me more nutrition content because I've been actively searching for it. But I see a lot of, like, guys that are, like, putting on, like, weight and like, they're just, like, doing protein powders and then, like, they're eating, like, six boiled eggs at once. And it doesn't feel like a diet that is sustainable or keeps, like, women's health or, like, our realities in mind. Are there, like, subtle differences to the way that, like, women should be approaching nutrition? Obviously throughout your career, you've worked with lots of pregnant women that have their whole own set of, like, nutritional needs. But I'm just thinking about, for me, as a woman in my 30s, how should I be thinking about nutrition differently than, say, just the average kind of guy that you see online talking about how they hit their macros every day?
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B
Women should really keep in mind that our systems are very different to men's beyond what's even obvious in terms of our hormonal fluctuation, how we move from having a period to not having a period and then having a period again. So that pre ovulatory, post ovulatory phase or infradian rhythm, as some would describe it, just requires a different nutritional profile. Something that has good protein, more fat, also good healthy carbs as well. I would really not encourage women to take their health advice from men or gym bros just because our bodies are so distinctly different. But I do think the overarching connection point is what we've been talking about, meaning gotta have good protein, gotta have good fats, gotta have good carbs, and be trying to move through that flow all day, like, repeating it across your different meals. Kelly Levesque of Be well by Kelly. She was the first person, like, 10 years ago that introduced me to the concept of, like, on your plate, you should have protein, fat, and fiber every single time you're eating. And I do think that that's a really good rule to live by in terms of just making sure you're getting what you need.
- [28:40]
A
Yes. Okay. Protein, fat, and fiber. I do find that having very simple rules, there's just something that my brain really likes about those. So that's very helpful. I've also heard, like, throughout the day, you should be thinking about eating the rainbow, so eating, you know, foods from various color groups throughout the day. So sometimes I'll be like, let me just shave some carrots on top of the salad to get, like, a little bit more color in. So those types of things, I think are really Helpful framing. Now, something that again, I. I'm getting blood work done far more than people that are in great health. Every three weeks I go to get my blood drawn so that I can check all of my levels as I manage my graves disease. But I was iron deficient and I actually still am iron deficient because from what I understand, it takes like, I don't know, three to six months for your body to start, even if you are on iron supplements, for that to like, reflect in your blood work. So I've started taking an iron supplement. I thought I was vitamin D deficient because I have been in the past, but it turns out that I'm not. A lot of melanated folks are vitamin D deficient. How should people think about getting lab work? Because I know sometimes it's like depending on your insurance, it may not be covered. Do you think that lab work is a really important step for us to be taking for our overall health, just to like, invest in seeing where your levels are?
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B
Yes, I do think that annual blood work is super helpful. Even if you can do it twice a year, there are different ways that you can go about it. I personally am a huge fan of function health. I could talk about that for a long time. And I also really love their app and the ability to just see what your. See what your blood work and everything looks like. They show you all your labs and then they also give you your biological age. And I am 24.54 years old, which was really nice to find out because I have a lot of other stuff going on in my body that's more like nerve related in terms of nerve pain. And so it tends to kind of slow. It tends to slow me down in a certain way. So I was really happy to. To understand that actually the, the broader architecture is fine in terms of my own health from biomarkers.
- [30:50]
A
Yeah.
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B
Which helps kind of give me a better perspective about just my body and how it all feels and works.
- [30:57]
A
I love that I'm gonna have to do that. And you know, it's so interesting. Also, I think there's something about getting labs done that forces you out of this, like, superficial relationship with your body. Right. So when I see people talking about like a goal weight they want to hit or they want their waist to be a certain amount of inches, I'm just like, wow, can't relate. Like, I would just love my blood sugar levels to be good and for my thyroid levels to be good. Like, I. That's. To me, those are all of the goals I have around Body are. Yeah, just connected to, like, my overall health and, like, not being vitamin deficient in any way. I think there's something really important for people to consider as they think about their relationship to their own body. Being less focused on the superficial exterior, because that doesn't really matter or really signal health.
- [31:51]
B
Yeah, absolutely. It's really much more deep than that. And I think that's why doing labs and getting that exposure can be so helpful.
- [32:01]
A
Yes. Now I have. I take various medications, some of which make me very nauseous. And then I was prescribed Zofran for the metformin that I was prescribed to help me with the nausea. But sometimes I. And I also have to be very careful with my iron pills, like, when I take them and how I take them, because that can make me nauseous as well. I also know. I just read that I think it's 12% of the American population is on, like, a GLP1, which I know another side effect of that is nausea. So when people just don't. They're not feeling like 100%, but they know they do need to eat. And if you. I don't know, Erica, if you ever get nauseous, how do you move through those moments where, you know you have to eat, but, like, you're not really feeling up for it?
- [32:49]
B
I think that's where the liquid food comes in really handy. So the bone broth, soups, smoothie, you know, eating things that require very little mental load, I think is a way to circumvent some of that. That kind of friction around eating.
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A
Yes, yes. And for GLP1s, and I'm. I just had to check my stats. So, yeah, it's approximately 1 in 8 report having taken a GLP1 drug. So roughly between 6 to 12% of adults, women are more likely to use GLPs than men. 15% versus 9%. So incredibly common. I mean, 15% of women is a very high number. Now, I remember talking to you about, you know, being like, you know, everyone's. Everyone's talking about these drugs. What's your take? Because I just come to you with. With health questions, and you were like, I actually think it can be great. Trizepatides can be great, even just for, like, lowering inflammation on the body. And hearing you, you know, respond so positively to this class of drugs kind of helped me open up my eyes and my aperture around it to understand that it can be used as a really beneficial health tool.
- [34:05]
B
Yeah, it absolutely can. And I think we are only in the infancy of understanding the mechanism of a lot of these medications, just peptides writ large. So I think I've always felt really passionate about off label use of medications in general. I think that sometimes, you know, medications can do far more than the original scope that was, you know, built around it when it was being created.
- [34:36]
A
Can I, can I pause you there around the off label discussion? Because I think this is really important and again, maybe this is because I've been like working with this whole team of endocrinologists and doctors and I really appreciate like medical support. Some people are kind of going to these like med spas or like ordering, you know, these drugs, WeGovy, Manjaro, Ozempic online through like some sort of prescription filled thing and they're not doing it with the doctor. So just to be clear, you're not suggesting off label use in terms of like figuring it out on your own, but approaching these drugs more from just like the weight loss benefits but still doing it with the doctor, Correct?
- [35:18]
B
Yeah. And also just for clarification, off label use means, you know, using a medication, for example, something like Wellbutrin. Wellbutrin, also known as bupropion, was created to support smoking cessation. That was actually its first kind of clinical framework. Then it was found that it also helped with depression and other things. So when I say off label, it's using it not as it was originally.
- [35:44]
A
Yes.
- [35:45]
B
Created or.
- [35:46]
A
Yes. But in terms of using still with the doctor. Sure.
- [35:50]
B
And I think when it comes to peptides, GLP, 1, 2, threes and the rest, you do want to work with a provider to make sure that it's solving for the things that you actually need it to solve for. But again, I think that just in terms of the GLP medications, in terms of a category, they do have many mechanisms of action and can be supportive for a number of different things that I think we're only just starting to find out. Especially the addiction component. I think we're finding out now. Just recently I was reading a story that it is almost as helpful as methadone, which is an opioid replacement treatment for people that are addicted to opioids. GLP1s or GLP medications can have the same amount of efficacy in terms of removing cravings, which I think is so interesting. And so I think we're just going to see a lot of opportunity around how the medications can work with people's, work with people's bodies and most importantly, actually work with people's brains to rewire around a number of different things. Which is why I feel pretty agnostic to positive about GLP medications just because I can see just a number of different use cases in a way that I think feels really interesting. But again, I think doing it only for vanity's sake, I probably will continue to feel not good about that. I don't think it's the best way to use it. I think there's a difference between vanity and health in the sense of, you know, if you take it and lose weight, maybe it does have a vanity angle to it, but potentially it's better for you to lose weight than to be where at the weight you were if you have all these other co occurring issues and indications. So yeah, I just think that it's important to have more or less of a neutral to agnostic stance on this class of medications and peptides in general as we get to learn more about them.
- [37:47]
A
Yes, I could not agree more. And just again, I feel like if people walk away from with one thing coming from this conversation and it's that these. Well, two things. One, you have to. You were saying it's not an accident that I'm able to feed myself every single day. You're like, I prep and I plan for it so that I don't. It doesn't get to 2pm and I'm like starving, you know, dying for something to eat. But also just how health really is the most important thing when it comes to our bodies. It is not how we look. I'm going to give you a quick lightning round as we close out. Okay. What is one pantry staple that everyone should keep?
- [38:27]
B
Just really good olive oil that you don't have to use for cooking.
- [38:30]
A
Yes. What's your go to olive oil?
- [38:32]
B
I like Bariani olive oil. It's Californian olive oil which I really like because we want to just stay as local as possible. So I really like Brainy and they make really amazing olive oil and balsamic vinegar as well.
- [38:47]
A
Oh, amazing. I recently started getting this olive oil from Palestine, so very much not local, but it comes in a like tin can instead of a glass jar. And it's so delicious. I have a link to it in the show notes. What's one thing that you always have in your refrigerator to like quickly snack on or add to meals?
- [39:09]
B
Bone broth.
- [39:10]
A
Love it.
- [39:10]
B
Specifically Aaron's roasted bone broth. Roasted chicken bone broth. It's the bomb. It really is a superior product.
- [39:17]
A
Okay.
- [39:18]
B
That's always around.
- [39:19]
A
Erewhon does it. Again, not on everything.
- [39:22]
B
Not on everything.
- [39:23]
A
Not on everything.
- [39:23]
B
But there's certain things that's Why? I get very frustrated when people are like, it's. It is actually a restaurant. Like, I think those are the biggest drivers of their. Their margins. But there are particular things that they prep in the prep food section that are kind of second to none. Really?
- [39:40]
A
Yes. I always joke that, like, my two favorite restaurants in LA are Goop Kitchen, Best Ghost Kitchen in the world, and Erewhon. Like, there's just delicious food every single time. Well, Erica, thank you so much. This was such a. An education. I feel newly motivated and inspired. I'm gonna actually go make myself a nice lunch right now and I'm gonna get on this prep and just lean into the redundancy. It's okay to eat the same thing throughout the week and sometimes you need to. And take out that cognitive load.
- [40:10]
B
Yeah, 100%. I was just talking about this to my fiance last night. I was like, we need to continue reducing our cognitive load around food, especially someone who's very obsessed with food. For me, I'm always thinking about food and not in a negative way. I just love thinking about what am I going to make next? And like, it just takes up too much space.
- [40:29]
A
Yes. Okay. I love it. Thank you so much for your time. And we'll have you back again. I'm sure to talk about your expert advice for the next topic.
- [40:37]
B
I can't wait. Thanks for having me.
- [40:39]
A
Thanks, Erica. My way.
- [40:59]
C
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A
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C
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C
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