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- [00:00]
Jane
The more I learn about water, the more I understand that it is truly the ultimate connector in everything. Studying the water structure in the mill, you could tell if an organism was diseased or not.
- [00:11]
Host (Real Foodology Podcast)
Chlorine doesn't just turn it to a gas.
- [00:13]
Jane
What happens actually when you're boiling, so it's heating it up and it makes it more volatile.
- [00:17]
Host (Real Foodology Podcast)
That makes me think of showers. If they're not filtering that water, you're just sitting in a chlorine steam chamber, basically. What's the difference between filtered water and purified water?
- [00:26]
Jane
So filtered goes down to like 5 micron, and whereas a purification system goes down to pores 0.0001. It's a big difference. Well, you'll boil it and it's going to be fine. But heavy metals don't boil away. In fact, they concentrate. So where do you think all that's going?
- [00:45]
Host (Real Foodology Podcast)
Jane, I'm so excited to have you on Real Foodology podcast.
- [00:48]
Jane
Thank you for having me.
- [00:49]
Host (Real Foodology Podcast)
Yeah, thank you so much for flying out. So this has been a episode that I've been meaning to do for a while. Water is a. I guess it's strange maybe to say that it's something I'm really passionate about, but it's something that I've dove into a lot over the years. I think it's starting to get talked about more, but I still don't think it's getting talked about enough. The quality of water, and hopefully now people are starting to pay attention more. But I want to dive into all of it. What are we drinking? What are we bathing in? All of the things.
- [01:20]
Jane
Sounds good.
- [01:21]
Host (Real Foodology Podcast)
Yay. Okay, first of all, if you want to give everybody a little bit of a background about your company. So you started the Good4Company, which is a water filtration system. If you want to talk a little bit about how you got into all of that.
- [01:31]
Jane
Yeah. So we are water filtration and optimization company. So we don't just stop at filtration and purification. We take it a few steps further. But I got started actually through my husband, so I thought I was going to take a completely different career path. And I was excited for that career path. And then we got married and I was pregnant with my daughter. And my husband is a plumber and H Vac technician by trade. And so he was doing a lot of work with water filtration companies. And so when I called them out to help me, like, what is this? Why do I need it? Whatever. It was just the same sales pitch, the same talking points, and like, the harder Questions nobody can answer. And so while I understand that sales, you know, that's whatever, but I just feel like you need to really understand your product and the problem, most importantly, before you start sticking solutions in people's homes. So I just got really frustrated by the situation. I was like, ah, I think I just want to start something myself and try to do it better. So the whole point was just to do good for people, right? Like products and services that are good for your home, good for you, and good for the planet.
- [02:40]
Host (Real Foodology Podcast)
I love that so much. Well, we were very aligned in those missions. I just do food and you do water, but they complement each other very well. So let's just go into the. Just the basics. What's the difference between filtered water and purified water water? Because I feel like brands use these interchangeably and they get really confusing.
- [02:58]
Jane
So much. So much. And there was a couple days ago, I had a client, she's building a home in Miami, and she was like, oh, what is this filtered faucet situation? I was like, okay, so send it over. I'll do my comparison. You know, and in the same breath, in the same sentence, they use filtered purified water. And I was like, but those things, technically in the industry mean different things. So filtered goes down to like, five micron. Okay, I know that doesn't mean a lot to people, but just hold on. So five micron, Whereas a purification system, like a high, like a highly certified proper purification system, goes down to.0001. It's a big difference. So molecules the size of, you know, bacteria, viruses, heavy metals, pharmaceuticals, all of that kind of stuff, microplastics, nanoplastics, that all gets held back. But that doesn't happen in just a filter. So a Brita. A clearly. Well, I think clearly filtered does a slightly better job, to be honest. And so I do recommend them out of, like, that and aqua. True. For pictures, but you have to understand the difference. So it's like, not only is it a lot of manual work and refilling it, and then you have to wait for it to filter, but it's also not getting down to the point that you're hoping it is. And it's just dealing with, like, the chlorine and kind of like, you know, the odors that might be coming from the water, but in terms of the things that we really should be concerned with, it's not adequate enough.
- [04:27]
Host (Real Foodology Podcast)
Yeah, I'm glad you brought up the clearly filtered in the aqua. True. Because, well, those are the only two that I myself recommend as well. If it's like a pitcher. But let's talk about Brita. So Brita is not actually doing much, is it?
- [04:40]
Jane
Not really. And they had, like, a big lawsuit situation a couple years ago. And because marketing, you know, greenwashing happens everywhere. Right. So whether it's your supplements or whatever, it's a lot to, like, work through the noise. And Brita is one of those, like, they've just been around for so long. So when somebody thinks, like, I need a picture, just, you know, Brita just comes up.
- [05:02]
Host (Real Foodology Podcast)
Yeah.
- [05:03]
Jane
And it's affordable, and I get it. And I definitely don't want to look, I'm definitely a big proponent of something is better than nothing. And in taking things, like, in stages, costs are high, and I get it right now. But I also want people to focus on the fact that, like, okay, there is an upfront cost for water filtration. Yes. But the downstream savings compared to all these pictures and then the, you know, benefits that you're actually having scary things removed from the water and things that you're concerned with, like, that's going to pay back tenfold. So, you know, I just think that it's. It's foundational in a home. It's very important. And, you know, a pitcher can only get you so far. But when you're thinking about cooking, like, I have three kids. Pasta is a big thing in our home. Okay. Regardless, I don't want so much pasta in my life, but it is. I'm in it right now.
- [05:53]
Host (Real Foodology Podcast)
I know that's my future.
- [05:55]
Jane
Yeah, it is. As much as, look, we're all. Okay. I started all my babies organic salmon. Organic this and that, and they still. Still eat organic. But it's, It's. It's leaning more into, like, I have to find ways to be creative with my organic, like, junk food, if you will, you know, like. Okay. But my point is that if you're boiling, I'll hear this in the comments all the time. Well, you'll boil it and it's going to be fine. Right. But heavy metals don't boil away. In fact, they concentrate.
- [06:21]
Host (Real Foodology Podcast)
Yeah.
- [06:22]
Jane
So where do you think all that's going? It's going in your food.
- [06:24]
Host (Real Foodology Podcast)
Chlorine, too. Right. Doesn't just turn it into a gas, it'll vapor.
- [06:28]
Jane
Yeah. Like, it'll evaporate. So if you just leave a glass out for 24 hours, it'll evaporate. But what happens actually when you're boiling? So it's heating it up and it makes it more volatile. So, like, even the steam initially coming out whatever has been boiled away is still really toxic.
- [06:47]
Host (Real Foodology Podcast)
Oh, and that makes me think of showers. I always think about this and why whenever I'm talking about shower filtration and why it's so incredibly important is the chlorine because you're basically just. And I tell my dad this too, when, you know, when he tries to go to the, the steam room at, you know, at the locker room, I was telling them like, dad, if they're not filtering that water, you're just sitting in a chlorine steam chamber, basically.
- [07:09]
Jane
Yeah, I actually didn't think about that. Yeah, yeah, that's a good one. But for people at home, you're just so, you know. So this is where my husband's plumbing background really comes in handy. There's a mixing valve behind your wall. Right. So for the hot and the cold. And that's where you get your nice warm or whatever. But that's where the combustion happens. Like it's right there. So it happens right there. That's when it's the most volatile and it's immediately coming in through your shower. So I have a window in my shower and I also obviously have all of the things, so it doesn't really matter. But for people that like are in a non ventilated area, these things. Yeah, it enters our airways. And there was a crazy many years ago I read this study that like 53% of women that with breast cancer had a higher concentration of chlorine in their breast tissue.
- [07:54]
Host (Real Foodology Podcast)
Wow.
- [07:55]
Jane
So causation correlation.
- [07:57]
Host (Real Foodology Podcast)
Right.
- [07:57]
Jane
Like we're, I'm, I'm not a scientist, I'm not going to pretend to be, but I think that that's something to take note of. Right. Like you're constantly. And the way that we interact with water too, I don't think people understand or really think about. Like, okay, you woke up and you washed your hands and you washed your face, then you went down, made coffee or tea and then you made some food and then, okay, you left for the day, you come home and you're making food and you're to, you know, showering, all of that. You've interacted with water like 50 times before you realize it.
- [08:29]
Host (Real Foodology Podcast)
Yeah, that's so true.
- [08:30]
Jane
So it matters.
- [08:31]
Host (Real Foodology Podcast)
It does matter. A lot. And then not even to discount the fact that we're drinking it all day. We need it for, for life, you know, and so we want to make sure it's clean what we're drinking. So what is the difference between a spring water reverse osmosis and then let's talk about tap water, too, and what's in it.
- [08:48]
Jane
Okay, which one you want me to start with?
- [08:51]
Host (Real Foodology Podcast)
Let's start with tap water. Yeah, let's start with the basic. And why we want to filter because. Well, let me. Let me refine that a little bit so. Because I get a lot of questions from people. And then, you know, New York famously did this ad a couple years ago. We have, he didn't even drink the
- [09:04]
Jane
water on the thing.
- [09:06]
Host (Real Foodology Podcast)
It drives me nuts also, too. All you have to do is go to EWG's database, water database, and you plug in your zip code. And I tell people to do this no matter where you are in the U.S. i think they might do it out of the U.S. too, but I know specifically for the U.S. plug in your zip code. They will tell you every single contaminant that's in your local water system. I actually did this for New York and was like, I cannot believe that they can get away with doing these ads saying they have the cleanest tap water. So I think there's still to this day, this misconception that we have these massive, you know, municipal filtration systems, and they're cleaning the tap water. Let's talk about what's actually ending up in our tap water.
- [09:43]
Jane
So I think that myth comes from, like, I'm from San Diego, so us in Mexico are, like, so close, and, you know, all. All my spring breaks and stuff. But what do they say? They say don't drink the water in Mexico because of not enough chlorination sometimes because it's not killing the bacteria and viruses. And so that's kind of what makes you sick. The only difference is that we just put more chlorine in there. It doesn't make it better. Right. And chlorination. Look, if you don't know the history, it was, like, in the Beginning of the 1900s, New Jersey was the first place actually to chlorinate their water. And there was definitely a benefit, like a health benefit. People weren't dying from, like, I don't know, hay fever, cholera, whatever. It was.
- [10:22]
Host (Real Foodology Podcast)
Bacteria that was hanging up in the water. Yeah, but we also had sewage in the streets, too. Like, we cleaned up a lot of things around that time.
- [10:29]
Jane
Yeah. Which is great. But now we're kind of dealing with the downstream impact and with an aging infrastructure, which is not helping. So, like. Okay, is chlorine the biggest problem? I guess not necessarily, unless it's mixing with organic matter in the water, in the water lines. So, like, even the utility, they might be doing a good job. Good Enough for their standards, but they can't control what happens from the utility. Going to your house.
- [10:55]
Host (Real Foodology Podcast)
Yeah.
- [10:55]
Jane
So like In Texas, chromium 6 is a big problem, especially in Houston. If you're anywhere in that cancer corridor, like, you know, east of Houston, it's like between that and New Orleans, it's like all industrial stuff. And there's a whole area actually in Alief that has like a really high percentage of people that have cancer. So what's interesting is that chromium 3 is naturally occurring and it's not harmful to us. But when it interacts with chlorine, it turns into its hexavalent form, which is chromium 6. Erin Brockovich. That's the chemical she was fighting, or that's what they were talking about, anyway. Yeah, so it's really detrimental. So, you know, chlorine, chlorine byproducts, so trilo methanes, halocetic acids, all of that kind of stuff that the city or they. Because I get this a lot. Like, they should clean it up and they need to do this. And I'm like, first of all, who's they?
- [11:51]
Host (Real Foodology Podcast)
Like, who's they?
- [11:51]
Jane
Just let's narrow it down. Right? And then also I've met with city council and I've tried, I tried to get rebates for people in certain neighborhoods and just make it easier. And the guy literally came out and he just pulled out a calculator and he was like, you know how many residents I have here? And it was like 281,000. I was like, okay. And he was like, well, how much you want to give them? I was like, I get it. Yeah, I get your point. I see it. So as much as we're waiting for they, they, they, you're going to get sicker and sicker if you're going to keep waiting for they, they, they. So it's like, so going back to what's in our tap water, you have aging infrastructure. So lead, you know, all sorts of heavy metals, chlorine, that's combining with the organic matter in the water. Huge problem.
- [12:37]
Host (Real Foodology Podcast)
Let's talk about cooking oils. I made this one really simple swap and I started using kettle and fire beef tallow. It's now become one of the main things that I cook with. It's one ingredient, 100% grass fed and finished beef tallow. There's no additives, there's no preservatives. It's just a simple traditional cooking fat. What I noticed right away is how much better the food cooks so that vegetables get cracked, crispier potatoes actually brown the way you want them to. And when you're making steak or burgers, you get that really great crust and flavor. It also has a high smoke point, so it holds up really well for roasting, sauteing, grilling, all the things. And I love that. It simplified my kitchen. I'm not standing there wondering which oil to use for what. I just reach for one jar. And for a limited time my listeners can head to kettle and fire.com Real Foodology and use code Real Foodology for 25% off site wide. The discount applies to all of Kettle and Fire's products, including their beef tallow. It's an exclusive limited time offer, so defin definitely take advantage. That's kettleandfire.com real foodology. You can also pick up their beef tallow at Select Sprouts, Whole Foods and Kroger locations nationwide. Or just go to kettleandfire.com real foodology and use my code. Okay, quick story, because I know that this is relatable and it has definitely happened to you too. I'm checking out online and suddenly I'm like, wait, what login did I use for this site? What password is it? And then of course, my wallet is nowhere near me, it's all the way upstairs and it turns into this whole annoy. But then sometimes I see that purple button at checkout and it's instant relief. No logging in, no grabbing my car. Just one tap and I'm done. It's honestly one of the best things in the chaos of online shopping. That's Shop Pay powered by Shopify. And Shopify is actually behind millions of businesses and about 10% of all e commerce in the U.S. if you've ever thought about starting your own brand, Shopify makes it really simple. You can build a beautiful store with their templates, use AI tools to create product descriptions and content, and manage everything in one place from inventory to payments. See less carts go abandoned and more sales go cha ching with Shopify and their Shop Pay button. Sign up for your $1 per month trial today at shopify.com Real Foodology go to shopify.com Real Foodology. Again, that is shopify.com Real Foodology. There's also two that I don't think this is. I don't think this is being talked about enough. There's a lot of pharmaceuticals that are ending up in our water now that they're not filtering out entirely. So people are testing their water and they're finding SSRIs and birth control. And then there's agricultural Runoff. So, like, atrazine, glyphosate. These are all things that I'm so incredibly passionate about, because as someone who tries to avoid. I don't want to take birth control. I don't want to be on an ssri, and I don't want to be exposed to glyphosate. And all of these things are ending up in our water. And I just want to say we're not saying this to cause you to live in fear. It's just that you need to be informed that these things are ending up in our tap water. And so we need to act accordingly, knowing that they're there.
- [15:33]
Jane
Totally. But I also think, like, okay, before going out and spending money on coffee or purses or trips or whatever, like, there's just certain things you gotta lock in on. Like, I really. It's a foundational piece. Water is the most foundational in your home. I know I sound biased, but it's true.
- [15:50]
Host (Real Foodology Podcast)
It really is true. Well, and I was gonna say to you earlier when you, you know, you were talking about. Okay, I get. I understand that Brita is affordable, and we always try to be very conscious of people having differing, you know, backgrounds of financial status and what they're able to afford. So I always tell people, take everything in phases and prioritize the things that you utilize every single day first, because those are going to have the most impact on your health.
- [16:16]
Jane
Yeah.
- [16:16]
Host (Real Foodology Podcast)
Water is something to your point that you said earlier that you. You interact with and you consume on a daily basis. So investing in something that you are consuming and interacting with every single day is going to come back significantly to better your health.
- [16:33]
Jane
Yeah. And it feels so nice, too. Like, you see a tremendous. It's a night and day difference. And I always say this in the wellness space, trying a new supplement, you're trying a new protocol or whatever it is, it takes time to see if it's effective for people who are, like, instant gratification type of people. I love it. This is, like the biggest. Like, you just flipped a switch. Huge. So it's a big turning point. Yeah. So that's tap water. Now. Spring water is coveted and glorious and also sometimes subject to pollution.
- [17:06]
Host (Real Foodology Podcast)
Yeah.
- [17:06]
Jane
So of all the waters, like, if you're standing, like, I just was at Whole Foods getting my bottled water because I'm traveling, you guys, you have a lot to choose from. So I think that going with glass and natural spring as much as possible. I know Mountain Valley had caught some sl.
- [17:24]
Host (Real Foodology Podcast)
Look.
- [17:24]
Jane
No one's perfect. And a natural spring can only be so perfect, and unfortunately, perfect springs are less and less and less. So when you're traveling, I would say, yeah, spring water is good. But another thing to note, what's coveted in spring water is its natural movement through the earth, rocks, the earth, whether it's being pressure, you know, pulled from, from below or above, wherever. And so the way that it moves is really important. And there's no angular type like in nature. You don't have 90 degree sharp angles. Right. Everything is moving, flowing, and it's vortexing it naturally. And so what we try to specialize in is really how can we bring as much of that natural component and element into your water, but like to your home. So, like creating a little natural spring in your home.
- [18:17]
Host (Real Foodology Podcast)
I love that. Yeah. Okay, cool. And because it's moving through the earth, it also is remineralizing it right through the water.
- [18:23]
Jane
It's remineralizing. Yeah, exactly. And so you've got this beautiful mineral, you know, mineral rich profile. You've got the movement. And so, you know, you'll feel differently drinking natural spring water than you will bottled water. That's just like ro. And then they put salt in it for taste, for example. Right. Which is the craziest thing.
- [18:43]
Host (Real Foodology Podcast)
Yeah. And. And I see this a lot on labels now where it'll say like purified, you know, added for taste. Exactly.
- [18:51]
Jane
Not added for health. Not because you need minerals. It's just for the taste.
- [18:56]
Host (Real Foodology Podcast)
Just for the taste. Which is so ridiculous.
- [18:58]
Jane
And something I also want to note too. Okay, so as much as this is, you know, something that's my go to, for example, when I'm traveling, I. I do really love mountain valley. But what you want to think about is that natural structure and water is only held for so long. And so when it's bottled, processed in any sort of way, it's being pumped, you know, like forced into the bottle. Right. And they're capping it and it's like, then it's on a truck, then it's under fluorescent lighting in your, you know, local grocery store. So the things that we're paying for, in my opinion, outside of the minerals, the thing that we should be like excited about, it does start to break down over time. So some of the things that, like the benefits that you paid for in here, you're not fully get.
- [19:43]
Host (Real Foodology Podcast)
You're not getting. Yeah. Wow. Yeah, that's a really good point. And so for reverse osmosis. So reverse osmosis is considered, I think, in my opinion, to be the king of filtration systems. Right. It does Get a little heat for water waste and then also for losing of minerals, which I want to talk about too. So what is the deal with reverse osmosis? Why is that kind of the king of water filtrations?
- [20:08]
Jane
Because it's the site, the membrane itself, like it's literally the row. People think it's like the whole system. There's like a pre filtration post, but it's a membrane so it physically. And if you look inside, it's almost like paper, like, like a really tightly bound paper towel. So it physically cannot pass through anything that is like, is larger than the size of a water molecule. So it is wonderful. And it catches a lot of heat because that's where a lot of people and companies stop. Right. They'll just be like, oh, your water is pure and that's it. But if you're drinking purified water on a regular basis, guess where what the body is going to do? It's going to start leaching minerals from your body because it's trying to hit an equilibrium.
- [20:50]
Host (Real Foodology Podcast)
Yeah.
- [20:51]
Jane
And then a lot of bad things can happen.
- [20:54]
Host (Real Foodology Podcast)
Yep. You need those minerals. So what is the deal with this is probably my most asked question I get whenever I bring up water filtration Systems in my DMs is if you're drinking reverse osmosis water or in general if you're drinking filtered water, do you need to be adding minerals back in?
- [21:09]
Jane
Yes. And I can't stress this enough again, I don't have a medical background and I really try to stay in my lane. But out of all, you know, I've had a lot of conversations like this and talked to a lot of experts and it's, you know, the electrolyte packets, like everyone, I, I'm just bombarded on my social anyway with like here's this packet and this one and this one and they have their place. But unless you're like a marathon runner doing your sauna every single day or like chronically dehydrated for other reasons, you're peeing most of it out. So you're paying a premium for these packets. You're dosing yourself. Your body can only uptake so much at a time. Unless it's really critically depleted. It's like, what is the point? So we do it naturally so that you have a consistent flow of, you know, every time you drink water from our system, you're getting the right calcium to magnesium ratio, by the way. So it's a 2 to 1, which helps actually bring that cellular hydration that everybody's seeking. Like, that's what it is. It helps the aquaporin channels in your cell and actually just transport stuff. Because that's what water does. It's like the communication factory.
- [22:21]
Host (Real Foodology Podcast)
Okay.
- [22:21]
Sponsor/Ad Voice
I love that.
- [22:22]
Host (Real Foodology Podcast)
So if someone has a reverse osmosis filter, let's say someone has an Aqua. True. Because I think a lot of my listeners use Aqua. Should they be adding physical minerals back in? Or are electrolyte packets enough or do you want the actual drops? Because I kind of feel like the electrolyte packets aren't enough. They don't have the full spectrum of minerals we need. Right.
- [22:43]
Jane
But they also have other things that are like you. That's not where you're going for. Because it's for taste. Right?
- [22:48]
Host (Real Foodology Podcast)
Yeah.
- [22:49]
Jane
So I'm a big fan of Quinton minerals.
- [22:52]
Host (Real Foodology Podcast)
I love.
- [22:53]
Jane
I would say go for that. Yeah. Because the ocean, we are guys, we are like the ocean. We are made of the same things. So the Quinton, so wonderful. That's what I would go with. Any other drops, to be honest, I'm not really familiar with just because it's not the life that I. That I live. But I just think that. Keep all the crap out. Like, even if it's monk fruits, stevia, like anything added for taste. Strawberry this and that. Like, you don't need your water to be a fun game every single time. You need water so that every other function in your body can execute properly. That's what you need water for. You need it. You need negatively charged water or as much easy water in your body as you can. Right. First, everything. Bunch of enzymatic processes like protein folding, you know, mitochondrial health, like all the things. So, yeah, don't need. Yeah, you don't need all the fancy stuff. Like, just dial in the basics. Purified, properly, remineralized in a balanced way and then structured at the end. And that's truly like, so far, I think the best drinking water solution.
- [24:00]
Host (Real Foodology Podcast)
I love that. I was just picturing. Have you seen there's a corner of
- [24:03]
Jane
Tick Tock where there's lots of corners
- [24:07]
Host (Real Foodology Podcast)
of Tick Tock where people are obsessively adding, like syrups and packets and all these things to their water in these big tumblers.
- [24:17]
Jane
Yeah.
- [24:18]
Host (Real Foodology Podcast)
Those videos literally give me anxiety because they'll bring out the like blue pump and just pump a bunch in their water and then they're like, I'm getting my water of the day. Those videos give me so much anxiety
- [24:28]
Jane
because I'm looking too.
- [24:29]
Host (Real Foodology Podcast)
Right.
- [24:29]
Jane
Like, they have a whole cart color and then every packet and then every color cup and you're just like, whoa, this is like really unhealthy ASMR type stuff.
- [24:39]
Host (Real Foodology Podcast)
I know, I know. It gives me anxiety. I'm like, oh, it's so unhealthy for you.
- [24:45]
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- [26:09]
Host (Real Foodology Podcast)
You can also try it with zero risk. One thing that I find myself reaching for every single morning is my Manukora honey. Instead of using processed sweeteners, I do a heaped teaspoon into my coffee and it's become such an easy ritual that supports my health and honey being one of the most functional foods. Manuka honey is truly in a category of its own. Manukora is rich, creamy, the best tasting honey I've ever had. It's ethically produced in the remote forest of New Zealand where bees gather nectar from the Manuka tea tree which is naturally packed with bioactives. That's what gives it three times more antioxidants and prebiotics than regular honey, helping support your gut and your cells where so much of Your immune system actually lives. It also contains mgo, which is a rare antibacterial compound that really sets it apart from other honeys. It's a total game changer. And all you need is one heap teaspoon in the morning to get the benefits. Now it's easier than ever to try Manicura honey. Head to manicora.com realfoodology to save up to 31% plus $25 worth of free gifts with the starter kit, which comes with an MGO850 plus Manuka honey jar, five honey travel sticks, a wooden spoon, and a guidebook. Okay. Something else that you. You brought up a little bit, but I want to dive into this more because I don't think people think about this a lot. Although it came up with Flint a long time ago. Flint, Michigan, is the aging of pipes. So what do we need to know there? Is there a big concern? And if you have a water filtration system, is it less of a concern because it's maybe filtering out some of the lead and stuff from the old pipes?
- [27:38]
Jane
Yeah, absolutely. Aging infrastructure is a huge issue. And again, it boils down to, like, where are they going to get the money to start dealing with it? You know, I think Biden administration came up with some plan, like several years ago, and. And then I never heard about it again.
- [27:53]
Host (Real Foodology Podcast)
Yeah, I don't even.
- [27:54]
Jane
And that's pretty much. No, they don't. Of course they don't. I'm not. I'm not. By the way, listeners, it's not because one administration or the other. I'm just saying it's just. It's not like an easy solvable problem. There is hundreds of thousands of miles of plumbing and stuff underneath. So. And this all costs money. So kind of taking it into your hands and making sure that you're protecting yourself at home is really important. So on the whole home side, look, basically, there are hundreds of solutions. If you've got city water, there's a bunch of things that you can do. It just depends on a budget and then how tailored you want to go. So, for example, you can, you know, soften your water. That's all fine. And we talked about it. That's like such a nice perk. Your hair definitely benefits from it, and it feels nice on your skin, but that's not the most important thing. And that's not really what's the scariest part. So chlorine, chloramine, chlorine byproducts, all of that kind of stuff. That's what a whole home System by design like ours. Right. Will be able to tackle. But if you want to tackle heavy metals on a whole home scale, then there's more targeted like cartridge style filters that do require more maintenance than like our whole home system would. But if you've got a really big concern and you want to get that out, then that's a great way to do it. So basically, anything you want to target, we can in your water. It does just boil down to budget, of course, but for those people that are like, okay, I want my whole home, but like, and then I want my drinking water dialed in. So I always tell people like, okay, instead of spending X amount of dollars on this targeted solution for your whole home, let's address it in your drinking water. Because for example, some things might be skin permeable and some are not. So it's like unless you're standing there under the shower and drinking it directly, like you'll be okay. So we try to deal with the bigger problems as much as we can, you know, in a, in a way that's going to reduce costs significantly actually down the line.
- [29:53]
Host (Real Foodology Podcast)
Yeah, well, there's a lot of other great solutions now too. I mean, I, I've been renting my whole life and have known about this stuff for a while and I just bought shower filters. I had shower filters in every single shower head. And then I also had a bath filter for my bathtub. So there's other ways around it if you can't do a whole. I think the gold standard and what all of us are striving for is to have the whole home water filtration system. But if it's not financially available to you or you're renting, it just doesn't make sense. So you just, or you live in
- [30:23]
Jane
an apartment even if you own it.
- [30:25]
Host (Real Foodology Podcast)
Yeah, yeah.
- [30:26]
Jane
So some people are a little bit limited and definitely a shower fill. Just stay on top of it, right?
- [30:31]
Host (Real Foodology Podcast)
Yes.
- [30:31]
Jane
A shower, like a filter, any filter is only as good as like it's been changed.
- [30:36]
Host (Real Foodology Podcast)
Yeah. As good as it is clean.
- [30:40]
Jane
Yes.
- [30:41]
Host (Real Foodology Podcast)
Okay, well, let's talk a little bit about your system because you have it sitting here right now. And this is the remineralization component.
- [30:49]
Jane
Right. So the first part I didn't bring because it's massive and I'm sure we'll have photos of it later. Yeah, so we. I've put together something called the hydration stack. So everybody can have this in their home regardless of whether you're renting or not. And I'll discuss that in a bit. But it Starts with purification. Our system is very. It's highly certified. It's actually one of the first systems on the market to have a specific certification against pharmaceuticals and VOCs. And what about PFAs or PFAs? I mean, not VOCs. VOCs are handled either way.
- [31:25]
Host (Real Foodology Podcast)
Yeah.
- [31:26]
Jane
And so. And the cartridges are also a little bit longer. They're about like 30% longer than your standard system would be. So it's just like, it's just nice. You can go longer in between changing your filters. But anyways, so step one of our hydration stack is the purification aspect. Of course, we're at I think like 96% and above. So for things like chlorine, Obviously that's like 99.9. But things like fluoride, arsenic, like those are all things that are a lot harder. And any company, please, this is a psa, any brand you're looking at. If you cannot find the test data and you just see across the board, 99%. Like, we are highly certified in a high performance line and even we do not claim that kind of stuff.
- [32:12]
Host (Real Foodology Podcast)
Wow.
- [32:12]
Jane
So I just think that we. I always take, like, honesty is the best policy. You should know what you're stepping into. It should be clear what it does, how much it's going to be, how much it's going to cost you long term and very clearly understand, like what it does and does not. So anyways, so step one is purification. Step two of the hydration stack is remineralizing with that cartridge. So what I'm holding right now is natural Sango coral. So it's Okinawa Japanese coral, sourced sustainably, of course, before anybody jumps down my throat. And it contributes over 70 trace minerals into the water. It has that calcium magnesium ratio that I was talking about before. Everything natural in the taste is outstanding. Like some people be like, oh, I have an alkaline filter. Well, those alkaline like cartridges that look like this, but they're filled with like these gray balls inside, like this red. It's like sodium bicarbonate and that's about it. And it just messes with the PH just enough to kind of give you the illusion that what you're doing, like this is sufficient. Now, I will say it's a good starting point, but you want to eventually graduate from that.
- [33:31]
Host (Real Foodology Podcast)
Well, I've also heard too, and correct me if I'm wrong, that we shouldn't be drinking alkalinized water every day.
- [33:36]
Jane
I think when it's. People have a misconception of what alkaline like, it can't Just be alkaline, because you can do that with just sodium bicarbonate, for example, and you can make that number appear, you know, in the 8.5 to like whatever, 11. Right. That you. And it gives you, if you're testing it, it gives you the, the right color that you want, all of that. But it's. What is that alkalinity made out of? And then I think, to me, it's still a debate because again, I do not have a medical background, but what happens to this alkaline water once it's like hits your acidic stomach?
- [34:13]
Host (Real Foodology Podcast)
Well, that's exactly what I've read. Is that okay? Is it really actually doing anything and is it getting past that barrier?
- [34:19]
Jane
I don't know.
- [34:20]
Sponsor/Ad Voice
So.
- [34:20]
Jane
But I do know that minerals, natural minerals.
- [34:24]
Host (Real Foodology Podcast)
Yeah.
- [34:24]
Jane
Will be getting through. And especially, like I said, I can't stress this enough. They need to be balanced in a specific ratio. Because, like, you know, I was listening to another podcast a couple days ago and they were talking about, you know, how if you're, you know, overdosing. Not overdosing, but if you're, if you're guessing and not testing and you're just taking supplements for the sake of it, that if you're overloaded on one, it can start to deplete another. And so it's just this game, like, of chest constantly where you're just trying to get it right.
- [34:55]
Host (Real Foodology Podcast)
Yeah.
- [34:56]
Jane
This is a very easy way to give yourself. I'm not saying that with something like this, you might not need electrolyte packets every once in a while. Again, if you're a athlete, high performance person, if you're, if you're menopausal and you're sweating all night long, these are also things that could be beneficial. Right.
- [35:14]
Host (Real Foodology Podcast)
Well, and you brought up earlier with my husband and I that, you know, hopefully the plan is to breastfeed, but if we end up having to supplement with formula, formula already has minerals in it. And that's another great example too.
- [35:27]
Jane
Yeah. So for your home, what we're doing is for this hydration sack. You're going to have that separate spigot at your kitchen sink. Right. But it's going to have a nozzle on the left and on the right hand side. And that's another thing, like, that's kind of special about working with us. It's. You're not just another number. We dive into your story, how you live. Some people are almost like, why do you need to know this? I'm like, just trust me. I do. I'm going to help yeah, it's true.
- [35:54]
Host (Real Foodology Podcast)
You help a lot.
- [35:55]
Jane
Thank you. Because it matters, you know, and it does matter to me greatly that you walk away from our, you know, exchange or even a phone call. Right. Some people just walk away and they're like, oh my God, I didn't realize that. Now I have all these other questions. I'm like, well, you're welcome. And I'm sorry at the same time, you know, but something to consider is that, yeah, formula does have minerals already. And so, and my kids also, I breastfed and formula fed to supplement. And having both those options where you have one side is just purified and that's what you use to add with your formula. Right. So you're not messing with any balance. And on the other side, that's where you have your remineralized and structured water. And then, you know, within a year, baby, baby's gonna start drinking water. So.
- [36:39]
Host (Real Foodology Podcast)
Yeah. Where does resilience actually come from? A lot of us assume it's just discipline or how hard we train, but really it comes down to what's happening at the cellular level. Because every single thing your body does, movement, strength, recovery, depends on energy. And then energy is produced by your mitochondria, which are basically the little energy factories inside your cells. As we age, those mitochondria can become less, less efficient. And that's when you start to notice dips in energy, strength and recovery, even if you're doing all the right things. That's why I've been really interested in Mito Pure from Timeline. It contains urolith and a, which supports something called mitophagy, basically helping your body clear out damaged mitochondria and support healthier, more efficient energy production. It's about supporting the foundation of how your body actually creates energy. For me, it's really about protecting strength and resilience long term. And Timeline's clinically proven formula is now available at a new, lower price. Mito Pure now starts at 79. When you go to timeline.comrealfoodology. so make sure you go to timeline.comreal foodology. Well, and one thing that I'm so excited about on the remineralization side of it, of what you do with your filtration system. I've been thinking about this. It has been living in my brain for the two years. My dogs. So my dog. So my dogs get filtered water. And whenever I think about it, I've been trying to add mineral drops back in, but then I overthink it and I'm like, oh my God, am I Adding too much. I don't know. But I was actually just the other day with my husband, I was like, I feel like our dogs are not getting enough minerals because our golden retriever keeps trying to eat cardboard boxes. Oh, God. And look this there. It could. It could be totally not correlated. And I'm just shooting in the dark here, so no one come after me. But my initial thought was I was telling my husband. I was like, what if he's, like, not getting enough minerals in his diet? And so he's, like, looking for ways because supplement. Yeah, well, you were that show on MTV where, like, people start eating weird things when they're undermineralized.
- [38:36]
Jane
Yes.
- [38:37]
Host (Real Foodology Podcast)
Like, weird things. Like, people are like, yes, and they're, like, eating rocks and stuff. And it turns out that actually they just were, like, undermineralized.
- [38:44]
Jane
I didn't know that last part. That's crazy. But that makes sense.
- [38:46]
Host (Real Foodology Podcast)
So a lot of them are just deficient in. In specific essential nutrients that they need. And so my first thought was, oh, my God, her dog's not getting enough minerals. And so. So it just takes the guesswork out of it, you know, it's like, I don't even have to think about it. And I've been adding these drops to our water every day and then trying to remember to put it in the dog bowl. And so just having a whole system that just adds the minerals back in is just.
- [39:08]
Jane
Yes. And it all happens underneath your sink. So everything we're talking about right now, you guys, all happens underneath your sink. So the only thing you see is just a little spigot, and you turn it and you got your water.
- [39:20]
Host (Real Foodology Podcast)
Yes. Well, I first reached out to you because one of my best friends, Kaylee, has it in her home. And she was going. Going on about it. She was like, oh, my God, I just got this new filtration system. It's the cleanest, best on the market. And she was like, they structure and they add minerals back, and you have to try it. It's the best tasting water ever. Because I was staying at her house, and I was like, wow, you weren't kidding. This is actually the best water I've ever had. Really? You guys nailed it. It's amazing. So I reached out to you because I was like, I have to know what wizardry you're doing.
- [39:48]
Jane
What are you doing here? Yeah, just trying to do it right and make it straightforward and simple.
- [39:55]
Host (Real Foodology Podcast)
Yes.
- [39:55]
Jane
Yeah.
- [39:56]
Host (Real Foodology Podcast)
Okay. So you have different tiers of systems that y' all do. So you do a whole water filtration system, which Filters the whole house. When that happens, could you technically drink your water out of every faucet? Like, could I drink water from the bathroom?
- [40:10]
Jane
You can. There's a caveat. So in the middle of the night, if I've run out of my water, which honestly almost never happens, but my kids come in and steal mine because they're too lazy to go downstairs. So I'm like, okay, but do I feel comfortable drinking out of my main faucet? Yeah, absolutely, Absolutely. And every time my kids are in the bath. Okay, well I have two older ones now, so they're not really in the bathroom. I'm not present anymore. But for my 4 year old, it's such a nice peaceful feeling because he's sitting there, he like, he started, you know, playing with the water, putting it in his mouth and this and that. So every time when you realize that it's like safe and it's good to go, it's a very calming feeling first of all. But I will say that the, it depends on the system you get. So you, for example, are getting. It's a single unit and it does two jobs. It softens and it does high performance filtration. But for the softener portion, you do need either salt or potassium for the brine tank. Okay. And all that's used for, it's not infusing your water really, but there's traces of it. It's using it to clean off the hard minerals from like the media inside. Okay. But there's still a sodium content. So when I, so when people ask, I'm like, well, I wouldn't recommend it long term because just like with anything, you know, I don't know how much water you're drinking. And so I don't know how long it's going to take for that salt to really take effect in a potentially kind of negative way. And then people that have hypertension issues too. Again, I am not a doctor, but there's basic things just to kind of think about. So in those instances, if somebody's like, or if you're older too, okay. And you're like, I don't want to have to lift a salt bag all the time. There's a salt free solution. It's not my favorite only because I think the efficacy of like a traditional softener is like really still can't be beat. But there are solutions. So you basically you come to me with your problems and I'll find the solution.
- [42:02]
Host (Real Foodology Podcast)
I love it. Well, actually, let's talk about this because I've gotten this question before. So there's a difference between just having a water softener on your home versus a actual pure purification system, right?
- [42:14]
Jane
Yes, but here, see, purification and filtration or filtration. So purification we're doing targeted under the sink. On the whole home, it's going to be filtration, but there's basic style filtration and then there's like more advanced style filtration. So a lot of times people will call and be like, oh, I just want a water softener. And I'm like, have you looked at your water quality report? No, we're going to do that now. So we do it together. EWG is my favorite. And actually our website, you can also access this through that and we review it and I'm like, oh, well, there's all these other things would. Do you want to deal with it? Sometimes people say no and that they don't care. And I tread lightly because I'm not here to, like, shove things down your throat. Right. And neither is my team. However, it's like the most important part. Okay? Like the calcium and magnesium, like, sticking to your plumbing is like, annoying and expensive sometimes, but. But it's not what's impacting your health long term. And in fact, we need calcium, magnesium. The irony, right?
- [43:14]
Host (Real Foodology Podcast)
Yeah, that's true.
- [43:14]
Jane
So, yeah, people, there's a big difference. Softeners, literally, the only thing they do by definition is hold back calcium and magnesium. They do nothing else at all. So when people are like, oh, I filtered water, I'm like, well, not really. So you want the water softener portion to deal with the hardness. And of course. And you guys just bought a new house, so you understand, like, everything is like, like, please, no more expenses. Like, this is just insane and insane. But you want to protect your investment on a full. So even if you're not so concerned about the health stuff. But I hope if you're listening to this podcast, you are. But there's a practical application for it, you know? So, yeah, there's a big difference between just a softener and then something that can actually filter. And there's a big difference in type of filtration media. Like, just because it says carbon media, they are not all made the same. They do not all last the same amount of time. And there's a difference between activated carbon, for example, and catalytic carbon. An activated carbon based system can only tackle chlorine, and it can typically only tackle chlorine up to a certain ppm. So up to 1.5 parts per million. A catalytic based carbon system like ours that is not mixed with. With cheaper media, which I see all the time. A proper one can handle up to 4 parts per million of chlorine and chloramine. And a lot of municipalities are starting to switch to chloramine because it's cheaper and it lasts longer in the lines. And what is chloramine, you might ask yourself? It's chlorine and ammonia mixed together.
- [44:54]
Host (Real Foodology Podcast)
Lovely.
- [44:54]
Jane
It's awesome. Yes. So not every system. So for example, we have a lot of, like, I work with a lot of clinics and practitioners, and so a lot of their clients will have some sort of filter, but they're like, oh, I'm not sure if it's working or I want to, you know, dial it in or whatever. And we do lab testing. So I'm not, you know, not just like chlorine strips, but we do proper lab testing. And for the most part, there's still a ton of chlorine byproducts that make their way past the system.
- [45:20]
Host (Real Foodology Podcast)
Yeah.
- [45:21]
Jane
So even if you have a system, it's not always necessarily enough for what we're dealing with. And especially in areas like, like the south, where it's really hot, like 95% of the time, you think about, like, okay, hotness, evaporation, they need to use more of the disinfecting products in the lines so that it goes further you. And so that they avoid lawsuits too. Right. Like, because of the safe water. So, you know, and imagine if you're at the beginning of that line, so the water just left the utility, you're going to get the brunt of it and then it's going to start to taper off right as it goes. So where you live and I mean, there's just so many things to think about. And I know it sounds complicated and the Internet will make it seem that way, but when you're looking for a system, there's three things that I tell people to help it just to remove the noise. Certifications, performance and warranty. Does. Is it certified or did mom and pop say, oh, just trust me, this is going to be great? Which maybe it is, but I would like to know for sure, right? Performance, at what degree is it? Removing things for how long is it? And then warranty if something goes wrong or whatever. How do I know that this expensive investment, right, because it's not cheap, for sure. But I want to know they're not just going to be left holding the bag, if you will, at the end. Right. Something breaks in a year and that's it. So it's those Three things. And if a company can adequately answer those and you feel comfortable with that, then I would say then that might be a good choice for you.
- [46:59]
Host (Real Foodology Podcast)
Another question I get quite frequently is how often do you have to change out water filters? Because I know this is a concern for a lot of people, especially when you think about affordability. So for example, in your system, do we need to change out the water filtration system as a whole, the filters, and then also under the sink as well? And how often are we doing that?
- [47:18]
Jane
So for your system it's so on the water softener, we're going to do a layer by layer by layer. So on the whole home, it's one single vessel. On the bottom there's something called resin that's doing your water softening. These systems are all manufactured and quality control happens here in America. So it's in Livermore, California and now Mesa, Arizona. Everything happens here. So it has a lifetime warranty because of that. And like a true lifetime warranty, not like, you know, only like acts of God are excluded. You know, if I know in, in Texas there's a lot of flooding that happens. So we are not responsible for that. However, if there's anything wrong with the product itself, like you're covered. So the resin is made of a really high grade resin and it does two things. Number one, it doesn't break down over time. Something called, I don't know how detailed that would go, but it's something called strapping. So imagine like a basketball and it has a bunch of rubber bands around it. It's keeping its, its perfect circular shape, which also doesn't interfere with water pressure because that's another question I get all the time, like, oh, well, isn't it going to mess with my water pressure? I'm like, well, first of all, pick your battles, I think. But also, no, it's not going to. So that's your water softener portion. Again, lifetime warranty. Doesn't need to be replaced. Like, no, nothing. Now the carbon is the catalytic advanced carbon, okay? Not mixed with anything cheaper, just straight. That has a certification from the Water Quality association for up to 2.6 million gallons. Now, to be honest, I tell everybody 2 million gallons because even that already sounds ridiculous. And then you know, obviously depending on incoming water quality, some areas might be a little better, some worse. So. But it can go the extra distance. So 2.6 million gallons, to put it into perspective, is, let's say for a family of three to four, that's like on a very conservative end, 15 to 17 years service free.
- [49:12]
Host (Real Foodology Podcast)
Whoa. So that's way longer than I get it put in. Yeah.
- [49:16]
Jane
And you move on outside of just putting either the salt or the potassium in just for the self cleaning process of the system. So that's your whole home under the sink. Because so much of the filtration is happening on the whole home side. Your under sink system's not working as hard. So that also helps protect and extend the life of the filters under the sink. Now I also don't like the idea of like, even if you can go that distance, there's. I don't know, I think you should just set a time limit, you know, but it depends on usage. So I have people with families of like eight to 10 people sometimes, or people that are coming to visit all the time, you know, so they'll go through it more quickly. But basically it's about a year and a half to two years in between filter changes. And I actually had a client in la, she lived in an apartment, she can't have a whole home. And she kept testing her water with the little TDS and she's like, it's still good, it's still good. And I'm like, okay, just keep it writing, you know. So she was able to go like two years and she has a family of four. So definitely depends on how you're using it. Right. If you're a big cook and you're doing everything with that water, but it's going to last a long time. So basically between those two things, like what you're worried about is changing the under sink filters, which is done in a way where you don't have to have a plumber come do it. It's self explanatory and on our website it tells you how to change it. Like if I can do it, you can do it for sure is the type of attitude. Okay, so it's. And that's about $600 between the two of them or so every two years. So on average it's less than what you're spending on your Brita, more effective than what Brita or anything else can offer. And then the mineral aspect, I mean, it just cannot be beat. And then the structuring. Oh my gosh, yes, I was just
- [51:09]
Host (Real Foodology Podcast)
gonna ask you about that. So let's talk about it. So not only are you getting filtered water, but then you're also getting it remineralized and structured. So let's talk about what does that mean that it's getting structured?
- [51:19]
Jane
So water, the way that it moves through nature, right it's not making any kind of crazy angles and turns or whatever, and so you want. But what we're dealing with in our pipes and in the. In the plants that are doing their best, by the way, I'm really. I don't want to knock utilities. Like, trust me, the water that we're getting is already so much better than the water that they were getting, but it's just. It's chaotic. The structure of the water is chaotic. Structured water basically mimics, or at least this device closely mimics spring water and even the frequency of the spring water. So when I tell people, like, okay, we're basically installing a little, you know, healthy spring in your home, I'm not exaggerating because this device here has actually been tested. And it was raw tap water, and then it was filtered water, and then filtered water run through here and. Or, sorry, it was spring water, tap water, and then the water that's run through the device. And so I think the spring water was like 22 and a half hertz frequency, and so was the water coming out of the device.
- [52:32]
Host (Real Foodology Podcast)
Oh, wow.
- [52:32]
Jane
And you looked at it earlier. There's like, there's like crystals inside that are informing the water. And I know some people are going to be like, what are you talking about? And I'm going to tell you that I. The more I learn about water, the more I understand that it is truly the ultimate connector in everything, like in the world, in our bodies, just everything. And so getting it as close to mimicking what it's like in nature, it's just our bodies will feel so much more nourished. Like, I don't know if this is going to be a little bit oversharing, but anytime I travel, so I traveled with my, like, portable structuring device this time, which, like, finally, you would think I'm just kind of a mess in terms of packing. I'm not like a other person.
- [53:16]
Host (Real Foodology Podcast)
Traveling is a whole beast.
- [53:18]
Jane
It's a whole beast. Yeah. So. But I went to LA a few weeks ago and I didn't bring anything with me. And I noticed immediately that even my urine was darker.
- [53:28]
Host (Real Foodology Podcast)
Interesting.
- [53:29]
Jane
And when I'm at home, that's not the case at all. Consistently. All good, you know, the way you want it and like light and clear, you know? Yeah, well, not clear, but you get what I'm saying.
- [53:41]
Host (Real Foodology Podcast)
Yeah.
- [53:41]
Jane
So, but. But it's a stark contrast. So, you know, I have people all the time that are. Structured water needs more attention and it needs more studies. So if you just Google structured water, you're going to get two answers. You'll either find something positive or somebody telling you it's snake oil. Some products might in fact, yes, be snake oil. Right. Like there's certain properties. Like this device is incredible. There's like very specific things in it to address. But
- [54:08]
Host (Real Foodology Podcast)
anyways, yeah, yeah, no, and I know what you mean because I've seen the post too. I've seen both sides of it. I've seen posts of people talking about how amazing it is and the benefits of it. And to me, when I think about it, especially the way you describe as how water, how we used to get water and how we used to drink water just, you know, since the dawn of time was that it would come through a stream and it would go through the rocks and it had, you know, you talked about like exposed to the sun. Yes, yes, exactly. Just all of that. To me, when I think about it in that regard, it makes sense that it just has its own movement. And you think about everything on this planet is all energetic. It's, we're all playing with energies here. And so to me, when I think about it from that end of the spectrum, it makes sense to me. And then you can also, I mean, you're going to find haters about everything, literally everything. And then I've also seen the posts of people saying, oh, it's woo, woo, and this is ridiculous. And people are just getting their crystals out and they're saying, and to your point, what you said earlier, there probably, there is some companies that are taking advantage of that and they are definitely selling you snake oil and they're selling you things that don't actually work. But when you think about the way that water exists naturally in nature in a spring, and if you can actually truly find a company that mimics that and does it well, I do think that there really is something to be said about the structuring of water.
- [55:27]
Jane
Absolutely. Look, last year I went to Japan to the University of Kobe and I went to a conference that was, I'm going to tell you guys, way over my head, but I like throwing myself into the deep end and seeing what happens. So it was the conference Aquaphotomics. So it's the study of light and water.
- [55:46]
Host (Real Foodology Podcast)
Cool.
- [55:47]
Jane
Okay. And this woman, Dr. Rumiana Tsenkova, she's the one that started this entire area of study like 25 years ago. And I was just so blown away. First of all, I left there really feeling like I know less about water than I thought I did. So that was humbling in the best of ways. But what really stood out to me was this. If we can. She started this entire journey by studying. And I hope I'm saying this correctly, but she started studying cows and their milk. And by studying the. The water structure in the milk, you could tell if an organism was diseased or not.
- [56:26]
Host (Real Foodology Podcast)
Interesting.
- [56:28]
Jane
So when you hear stuff like that, you're like, I do think that the structure of water matters, and there's different kinds of structure. I also want to say, like, it's not just, like, structured, unstructured, there's different kinds. But for our drinking water purposes, you know, we want, like, something that closely mimics a spring water. But what blew me away at that conference was this. So I don't know how much you know about eggs and chickens, but a little bit 9 to 11 days, I think it is to determine if an egg was. What is it, like, if it's going to be a chick or if it's going to be our egg at home. Okay. Then they kind of cut it down to maybe like six to seven days using some other things, but you still had to poke and prod and you had to see. Now just using light. Light. And with the. Basically, what Rumiana has done is she kind of created or is creating like a database legend or even Alphabet for water for different structures so that you can understand it. And so using just light, with the algorithm that they've created, within one day, you can determine if it's, like, fertilized or not or if it can be fertilized or not.
- [57:39]
Host (Real Foodology Podcast)
Interesting.
- [57:41]
Jane
So I'm just. So then my mind was like, oh, my God. Human, like, fertility and all of this. So it's like we're just at the beginning of really understanding because I think, you know, between probably like the 1800s and now, we've lost so much touch with just, like, basic things like understanding of our health, and we've totally given it away to other people. Now we trust institutions so much more than our own gut and all of that. And so it's just. I do think that we're heading in that really cool direction in general. So. Sorry. That went many directions.
- [58:14]
Host (Real Foodology Podcast)
No, I love it. I agree. Actually, the last conversation I had, we talked a little bit about this, too. Just. Just coming back to nature and a general respect and understanding that God, the universe, nature, whatever you want to call it, and also our bodies to have this divine intelligence that knows what it needs and knows how to be healthy given the right tools. And I think we're just as humans as a species. I think we're really waking up to the fact right now that we've made a lot of mistakes recently and we're paying for it in our health and our mental health and in our bodies. And we're starting to really feel the impacts of it. And we're trying to course correct right now. And I think it's happening across the board in every area. I mean, he and I were talking about light for an hour. We were talking about, you know, as we sit under these ledgers, LED lights, which are not great for you.
- [59:03]
Jane
It's called balance.
- [59:04]
Host (Real Foodology Podcast)
Exactly.
- [59:04]
Jane
It's called balance.
- [59:05]
Host (Real Foodology Podcast)
Exactly. It's like, we're not. We can't go back and, like, live in caves. So, like, we have to do what we need to do. Yeah, but it's the same with water. It's the same with food. We're all just starting to realize, whoa, wait a second. We intervened a little too hard.
- [59:18]
Jane
Well, convenience has just dominated convenience. This is more convenient. This is faster. This is whatever. Then, you know, convenience of losing weight with GLP1s and like all the things, everything is just so, so focused on convenience that it's like, well, you're. You're kind of losing, like, you know, you can structure the body or the water in your body, your water body by just grounding and taking off your shoes.
- [59:40]
Host (Real Foodology Podcast)
I believe it.
- [59:41]
Jane
Touching. Touching grass. It's so funny. That's like an offensive thing, apparently. Yeah. Go touch grass. And I'm like, yeah, I will.
- [59:47]
Host (Real Foodology Podcast)
I need it.
- [59:48]
Jane
I will. Yeah. You know, or getting up in the morning and not looking at your phone first thing. And literally, even if it's for 30 seconds and. And you so need to look at the phone for whatever reason, just go to the window, put your eyeballs to the sun. Because that sun. Morning sun is gonna not only help create more easy water in your body, which is structured water. Okay. But it's also gonna inform the rest of your day. So I think that, like, I go to biohacking conferences and I speak at these events all the time. And while I think that there's so many cool things, things, I'm like, man, but like, half the people in this room aren't even doing the very basic things.
- [60:27]
Host (Real Foodology Podcast)
That's true.
- [60:28]
Jane
Sleep, sunlight, going for a walk. Like, these are all things that man can categorically shift the way you feel. And no amount of peptides or anything else is really going to help if you're not getting the basics down. Which again, brings me to the point of water. Water is the foundation of the rest of your wellness efforts. Hurts.
- [60:50]
Host (Real Foodology Podcast)
Yeah.
- [60:50]
Jane
So choose accordingly.
- [60:52]
Host (Real Foodology Podcast)
And we're. What percentage of our bodies are made out of water?
- [60:56]
Jane
It's almost all of it. If you, if you look at the space between, it's like 99%.
- [61:02]
Host (Real Foodology Podcast)
Yeah. So we should be paying attention more to the water that we're consuming and bathing in and being exposed to in general.
- [61:09]
Jane
Yeah. And eating water rich foods. You know, I think really important, like you can supplement to death. I'm sure. But yeah, still reach for the strawberries and the apple and the cucumber and all of those things and get that structured water from the foods naturally.
- [61:28]
Host (Real Foodology Podcast)
Yes.
- [61:28]
Jane
If it's organic.
- [61:29]
Host (Real Foodology Podcast)
Yes. Speaking my language. I love it. So you brought up GLP1s and you were telling me before we started recording that there's an interesting thing. It's so funny. I feel like every week we find out something new about what GLP1s are doing. And they're super dehydrating.
- [61:44]
Jane
Apparently one of the biggest side effects. Yeah. Is severe dehydration. And it happens for two reasons. Well, okay, I'm not going to say two reasons. I'm going to say the one reason I know for sure. And then I'm sure it's something in the medication itself. But like you pointed out. Oh, I'm sure it's because you're eating less. Yes. Because you're actually physically eating less than you're not getting as much water and hydration from the foods. Because water, like hydrate, hydration doesn't just happen from your water bottle. Like it's so heavily dependent on the foods that you're eating. So when these people are having maybe one meal a day, they're not craving anything. Like it's cutting off your body's like natural signaling. Right. It's signaling it for you. So that's quite dangerous. So I've just been seeing a lot online about dehydration and I just wrote a blog about it because it's like if you're not getting. Oh. And minerals, which again, go hand in hand with the hydration, like the act of hydration, not just the act of drinking water, but what actually brings the water into the cell. That's the question. Right. So if you're eating less, you have less minerals also. So not just the actual water in the, in the food. So it's just a lot to think about. So if you're going to go down that route. Okay. Live your life, but be it. You got to balance it out.
- [63:05]
Host (Real Foodology Podcast)
Yeah. Well, need. You need to be mindful of these things. And I was telling you Too. I'm sure part of the mechanism there is that, you know, here on GLP ones that people can't eat a lot of food, their stomachs shrink. So I think, okay, well, they're definitely not drinking enough water then either. Because if you're drinking too much water, then you're filling up on the water as well. So they're probably just across the board. They're not getting enough minerals, they're not drinking enough water, they're not consuming enough
- [63:29]
Jane
or they're dosing themselves with electrolyte packets, you know, and trying again to like, okay, well, I'm not getting it here. But then here's like, it's just. Let's bring it back to the basics.
- [63:39]
Host (Real Foodology Podcast)
Exactly, let's bring it back to the basics. I love it. Okay, so could dehydration or mineral imbalance actually be impacting people's sleep quality?
- [63:47]
Jane
To be honest, I actually don't know if that. I would assume so because your body is going to wake you up, up and it's going to say, please give me some water because I'm dehydrated. So I'm assuming. I know it impacts menopausal and perimenopausal women quite significantly.
- [64:05]
Host (Real Foodology Podcast)
Yeah. Because it's hormones and your mineral balance.
- [64:08]
Jane
Yeah. But the sleep part, to be honest, I, I don't know. Okay, that's interesting.
- [64:13]
Host (Real Foodology Podcast)
Yeah, well, I figured. I, I feel like, I mean, everything is connected, you know.
- [64:18]
Jane
Well, if your body. Yeah, I mean it's, it's just gonna signal, it's gonna be crying out to you. You just really need to be listening.
- [64:25]
Host (Real Foodology Podcast)
There is one thing that we, I think we lightly touched about it, touched on it. But let's just dive a little bit further because just everything going on at the EPA right now, people are, you know, talking about certain things and one of them is pfas. So your water filter filters out pfas, Right. Otherwise known as forever chemicals. This is a really big deal right now. Especially as there was some Biden era regulations that were supposedly, I'm putting in quotes, supposedly monitoring the pfas in the water. And the reason why I put that in quotes, this is not political. It just has to do with the fact that I've been following this whole movement of cleaning up our air, our water, our food for a long time. And I personally have found that no matter what administration, whether it's Democrat or Republican, it doesn't matter. They just, none of them are really doing anything about a lot of this stuff. So it's not. This was not politically driven. It's just that.
- [65:17]
Jane
It's just fact.
- [65:17]
Sponsor/Ad Voice
It's just a fact.
- [65:18]
Jane
Sometimes it's just fact.
- [65:19]
Host (Real Foodology Podcast)
Yeah, it's just a fact. And when I was the most vocal about PFAS ending up in our water was during the Biden administration. So I'm like there was a lot of. My point is that there has been a lot of forever chemical contamination happening in our water, specifically since the whole invention of Teflon and dupont and that whole thing. Go watch the movie Dark Waters if you don't know what I'm talking about. It's a great, fantastic film that explains all this in great detail. But basically there's a lot of concern about PFAS forever chemicals ending up in water. And is this something that your water filtration filters out?
- [65:54]
Jane
Yes, it has a specific certificate. Certification. Like one of the cartridges independently holds a certification against emerging contaminants. I think it's the 401 NSF or something. So emerging contaminants and PFAS and P5 like whatever. Combination of the polyfluoric, whatever. Yes, it does. Because again, it does boil down to size too. Right. Of the molecules. So anyway, yeah, it does handle it and. And quite thoroughly, I'd say.
- [66:21]
Host (Real Foodology Podcast)
What about agricultural runoff? Glyphosate, atrazine. Whoa, you're speaking my language. I love this.
- [66:27]
Jane
Okay, good. Yep, it's gonna. And a lot of that is actually gonna be handled like pesticides and herbicides will be tackled by your whole home system as well. Up to a certain point. Right. I don't talk in absolutes, but your under sync purification is going to be like the ultimate battle against it. But between those two, like you're.
- [66:47]
Host (Real Foodology Podcast)
Where does resilience actually come from? A lot of us assume it's just discipline or how hard we train, but really it comes down to what's happening at the cellular level. Because every single thing your body does, movement, strength, recovery, depends on energy. And then energy is produced by your mitochondria, which are basically the little energy factories inside your cells. As we age, those mitochondria can become less efficient. And that's when you start to notice dips in energy, strength and recovery, even if you're doing all the right things. That's why I've been really interested in mitopure from timeline. It contains urolith and a which supports something called mitophagy, basically helping your body clear out damaged mitochondria and support healthier, more efficient energy production. It's about supporting the foundation of how your body actually creates energy. For me, it's really about protecting strength and resilience long term. Timeline's clinically proven formula is now available at a new lower price. Mito Pure now starts at 79. When you go to timeline.com real foodology so make sure you go to timeline.com real Foodology okay, let's talk about dogs and allergies. I noticed something with my dog's turkey and butters. It's like, like paw licking, ear scratching. Those can be signs of allergies. A lot of these allergy symptoms and dogs can start in the gut. When their gut is out of balance, it can show up in their skin, ears, digestion, energy levels. As someone who's really intentional about my own health, I need to be thinking about my dogs the same way too. They need good bacteria to support their gut and keep their immune system balanced. That's what led me to Better Wild Allergy Relief. Soft chews. They're designed to support your dog's allergy defenses by strengthening digestion and helping restore balance. They use natural ingredients and include probiotics plus ingredients that support gut, immune and skin health. So you're not just covering things up, you're supporting your dog at the source. I've been giving them to turkey and butters daily and they think they're treats. I've especially been more consistent now that we're heading into spring because that's when allergies tend to flare up. And it gives me peace of mind knowing that I'm doing something proactive for their health and not reactive. Right now, Better Wild is offering my listeners up to 40 off your order@betterwild.com real foodology that's betterwild.com real foodology for up to 40 off your order. Betterwild.com you're covered. Okay, amazing, because those are my biggest ones. Just for listeners. My kind of checklist when I'm looking for a water filtration system is do they filter out chlorine? Do they filter out fluoride? We need to talk about that too. Do they filter out forever chemicals? Do they filter out pharmaceuticals residues, SSRIs, birth control, and are they filtering out PFAS? Those are kind of my main ones that I've, I'm like, if they cover all those, we're in pretty good shape.
- [69:23]
Jane
Yeah.
- [69:24]
Host (Real Foodology Podcast)
So do you guys filter out fluoride?
- [69:26]
Jane
The under sink will tackle fluoride. Okay. There are targeted cartridges for whole home that do need to be changed out every hundred thousand gallons. So it is more of an undertaking And I will say that they are expensive, but where you want to tackle them is drinking water is in your drinking and cooking water. So when I'm talking to people, I really emphasize, like, you know, just because I can sell you extra things, it doesn't mean that we're going to do that. It's like, let's focus on the big things. Like that makes sense. And then if you have a bunch of extra budget that you just want to dial in your water even further, then we can talk about that, you know, or unless you're living in an area that really, you know, has a lot of it, like, it is like the problem in town, then I think that that's an amazing investment. Investment to make. But basically, yeah, I mean, we can drill down in any capacity. But fluoride, arsenic, that. That's all going to be taken care of.
- [70:18]
Host (Real Foodology Podcast)
Love that you mentioned this earlier and I want to talk about this in context of fluoride. People talk about, oh, just boil your water and you're going to get rid of the contaminants. You can't boil off fluoride, right?
- [70:29]
Jane
No, you can't boil any heavy metals, and if anything, you're concentrating them in whatever it is that you're boiling. So if you're making pasta, rice, soup, or I'm Eastern European, so soup is life in our house, you know, and you just think about, like, oh, it's just seeping in there and at what quantities and like, does it matter how long you're boiling? You know, like all of this kind of stuff. So, no, it doesn't tackle it. Your Brita is not going to tackle it. Clearly. Filtered, I believe to an extent does. But it also, I think something to note is the size. Size matters. Size matters, guys. The size of the filter because it's contact time with the water. So why is a whole home system more effective than a shower filter? Well, I mean, it has a lot of contact time with the water versus something like a shower filter that can only be so big. Which I also want to touch on real quick. If you go to our site and you read about our shower filter, it almost feels like we don't want to sell them. Okay. Because I want to be, like, beyond brutally honest about what they do. And I see companies, there's a lot of famous people out there in the space that are making claims that I just don't think they can actually substantiate past. Like, the filter is new. You test it right then and you know, it does what it does. But anyways, the size of the filter matters. So if it's smaller and you have these companies that are like, I have 20 stage shower filter. Da da, da, da. The number of stages doesn't matter as much as the actual media itself and how much of it you have inside. So I just want to clear that up because I think a lot of people and there's like, really expensive shower filters out there. It's like, yeah, 150 to 250. Ours is 50 bucks. And it's like, works just the same. So just a little side note there.
- [72:18]
Host (Real Foodology Podcast)
I love that.
- [72:19]
Jane
Yeah.
- [72:19]
Host (Real Foodology Podcast)
Well, I love your transparency, too, and how you, you know, you've said several times, I don't speak in absolutes. I just want to be really honest. And I just love the way that you run your business, because I think that's really. Yeah, it's. It's great. You need to be super transparent and honest with people, especially in the time we live in. It's just. I know we're all exhausted by people just selling us stuff all the time, and it's becoming harder and harder to decipher. You know, I'm looking at a wall of water filters, or I'm looking at all these different websites, and I'm like, which one do I buy? You know, it's just. It's becoming harder to decipher, like, what is good to buy and what. What's not. And for me, someone who's like, brutally honest almost to the point where I'm like, are they trying to not sell me their product actually makes me want to buy it because I'm like, oh, you're just being really honest about it.
- [73:01]
Jane
Well, because, honestly, I just want to be able to sleep at night. And a big thing is I don't like dealing with complaints. Like, just as a human being, like, I don't have a lot of patience for it. So to me, it's just easier. You do it right. You are clear. Like, people know what they're stepping into, how much it's going to cost, when it's going to cost. Like, everything is crystal clear. And I think when you're making an investment like this, like, it should be crystal clear, you know? Yeah, yeah.
- [73:26]
Host (Real Foodology Podcast)
As I mentioned in the beginning, I get a lot of questions from people about water. And so I was trying to just think of everything that I could possibly cover.
- [73:34]
Jane
Oh, I know what we can cover. Certifications.
- [73:38]
Host (Real Foodology Podcast)
Yes.
- [73:38]
Jane
And how companies will kind of deceive you into thinking they have something that they don't. So Water Quality association, the wqa, you can be a member of it. Like a Costco membership, for example. Okay. It. You have access to, like, seminars and stuff like that. But. Okay, so you have the membership, but to be WQA certified is a different situation. And the WQA has a whole database. So if you have any questions, you. You should definitely go double check. Because what I find a lot of companies are doing is just putting up their WQA member logo, which to the average person, like, I know it's bullshit, Pardon my French. But the average person, like, oh, watercolors.
- [74:25]
Host (Real Foodology Podcast)
Okay.
- [74:25]
Jane
Must be wrong.
- [74:26]
Host (Real Foodology Podcast)
Yeah, I wouldn't know.
- [74:26]
Jane
Like, I don't know. Exactly. And so it's really like, if they say they do something, show me. Show me the money.
- [74:35]
Host (Real Foodology Podcast)
Just kidding.
- [74:35]
Jane
Show me the documentation, you know, and how well do you do it? So, like, if people. If companies can't answer that or if there's a big. It just takes too long to figure it out, like, that's just not the way to go.
- [74:47]
Host (Real Foodology Podcast)
Yeah, I agree.
- [74:48]
Jane
I just wanted that to be like,
- [74:50]
Host (Real Foodology Podcast)
yeah, no, that's good. I think it's. It just gives people confidence in the products that they're buying. They need to know what certifications to look for and what not to and what's BS and what's not. Same with food labeling. Or I'm like, you see, I don't know. Natural on the label. I'm like, that's B.S. it doesn't mean anything. It's the same thing.
- [75:08]
Jane
Me and my kids in the grocery store, they absolutely hate me. But we are there with the scanner. And because they'll bring me stuff like, oh, these Oreos are healthy. I'm like, let's. And we scan it and then there's, oh, okay, mom, you know, And I'm like, don't be mad at me. Be mad at them. Be mad at them. And we choose where we spend our money. And because we live in a capitalist society, God bless. You can really vote with your dollar. And I don't think that a lot of us do enough of that.
- [75:37]
Sponsor/Ad Voice
I agree.
- [75:38]
Jane
You want change? Like, don't. Stop giving them money.
- [75:41]
Host (Real Foodology Podcast)
Yeah, Stop giving them money. I will tell you, your kids are going to grow up so grateful for that, because my mom was the same way. And I will tell you, as a kid, I was so mad at her. We would get in so many fights about it. And now almost every day, I'm like, I am so grateful for what you did for me as a kid, because
- [75:58]
Jane
that's the foundation of the rest of your life.
- [76:00]
Host (Real Foodology Podcast)
Life.
- [76:00]
Jane
And look at what you're helping other people do now. So it's beautiful.
- [76:04]
Host (Real Foodology Podcast)
Yeah. Thank you. I appreciate that. Well, please let everybody know where they can find you or they can find your company and just give them all the details. All the info.
- [76:12]
Jane
All the details. So the good for co.com so T-H-E g o o-d f o-r c o.com that's the website. It's the same for our handle the good for co on Instagram we have a TikTok. I'm not gonna lie to you that we we it's just not our our thing. So we've been sticking to Instagram for a while. But send us a dm Check out the website it is. We value education above all else. So even just spending some time on our blogs like you're not ready to have a conversation, no problem. But we also have a very well trained AI water concierge that is trained on all of our products and all the water quality issues. So if you don't want to talk to anybody, you can just go chat with it it and it's going to help you a lot.
- [76:59]
Sponsor/Ad Voice
Love that.
- [76:59]
Jane
Yeah.
- [77:00]
Host (Real Foodology Podcast)
Well, thank you so much for coming on. This was.
- [77:01]
Jane
Thank you for having me.
- [77:03]
Host (Real Foodology Podcast)
Yeah, thank you so much for listening to the Real Foodology podcast. This is a Wellness Loud production produced by Drake Peterson. Theme song is by Georgie. You can watch the full video version of this podcast inside the Spotify app or on YouTube. As always, you can leave us a voicemail by clicking the link in our bio. And if you like this episode, please rate and review on your podcast app. For more shows by my team, go to wellnessloud.com see you next time. The content of this show is for educational and informational purposes only. It is not a substitute for individual medical and mental health advice and doesn't constitute a provider patient relationship. I am a nutritionist, but I am not your nutritionist. As always, talk to your doctor or your health team first.
- [77:45]
Renee Rena
Welcome to the Mom Room. My name is Renee Rena and this is the ultimate podcast that turns motherhood into an adventure. Every Tuesday and Thursday, I am going to make your hashtag mom life a whole lot more fun and way less chaotic. We are going to dive into everything that moms crave. Juicy interviews, pop culture, gossip and parenting tips that actually work. Here in the Mom Room, you can stay on top of current events, get the scoop on TV shows that we're all watching and find your next great read. Get ready to laugh, learn and feel totally seen because you deserve a little entertainment in your life too.