Dalina Soto 0:02
Hola hola chulas
Melissa Landry 0:04
Hi there. We are experts in intuitive eating for on again off again chronic dieters and we are here to help you take the guilt and stress out of eating so you can become the first in your family to break the diet cycle just like we are in our families.
Dalina Soto 0:19
We want you to be who you are without food guilt.
Melissa Landry 0:22
Be sure to follow us on Instagram. No more guilt for Melissa and your Latina nutritionist for Dalina.
Dalina Soto 0:29
Are you ready? Let’s break the diet cycle. Hola chulas, It’s me Dalina. Before we start I want to let you know that this episode is brought to you by your Latina nutrition but you’re about to listen to is not a professional coaching or counseling session. Each episode is a one time conversation meant for educational purposes. We are dieticians. But we’re not your dietitian. Remember that podcasts don’t constitute treatment. If you have concerns about your dying behaviors, seek out guidance from a medical or mental health professional. And if you’re looking for a community tools to ditch the diet, help with finding authentic health and keeping your culture alive. Join my membership brought to you by today’s sponsor me. Do you remember the word AI convenient data? Or there’s food at home? Whenever you ask your mom to go get pizza on the way home from school or just like literally everything else? That fatality sticks with us. Our moms did everything by hand. At least my mom did and taught us not to waste money. So it makes sense if you feel guilty for wanting to eat out nowadays. In this episode, we’ve enlisted fellow registered dietician Shana Spence to help you enjoy eating out as an intuitive eater listening to your body and doing it without guilt.
Melissa Landry 1:56
Before we start, if we told you lately how much we appreciate you, we appreciate that so many of you are out there breaking the bonds of generational Daya trauma by opening your minds and learning with us it really means something you know, and Lena and I created this podcast because our mission is to break the diet cycle for the next generation. And we know that can’t happen without you. That’s why if you found benefit from this podcast we really want you to review and rate us you know someone just like you is feeling really lost right now. And by rating and reviewing the podcast you make it more likely that she’s going to find the information she needs just like you did to break free from the diet cycle. Will you chip in with us in rate or review the podcast today?
Hello Shana, So excited that you’re here. Same.
Dalina Soto 2:44
So today we’re going to be talking about some fun stuff that you know Instagram and Tik Tok trolls love to so fun talk crap about
Melissa Landry 2:54
Dalina says the trolls. All the all the live long day
Dalina Soto 2:58
the frickin time. But Sean, can you introduce yourself? Let everybody know who you are. And then we’ll get talking about some processed foods.
Shana 3:08
So my name is Shanna. I am a anti diet non diet approach haze dietician, all that jazz, pro processed foods. I should add, that’s my title, based in Brooklyn. And I have my like, nine to five working for Department of Health, but then I do my own thing, a little bit of counseling, a little bit of consulting. And I feel like Instagram is my third job. So yes, so I guess that’s why I’m here. But yes, so that’s me in a nutshell.
Dalina Soto 3:41
Yeah. So I think that one of the biggest things is that most people assume processed foods are bad one, but two, like all fast food, or all food that we’re ordering out is technically processed foods, right. So like, today, we really want to focus on like, why we shouldn’t feel guilty when we’re eating out or ordering out. And and really like dive into how like, we can do that as an intuitive eater, right. And so, really, the first question, you know, that that I want to, like, kind of like talk to you about is like, why do we think that people feel guilty when they’re eating out?
Shana 4:17
I think it’s because of what we’re told, right? Especially now being what the third second ish year into the pandemic. I’m losing track. Sorry,
Dalina Soto 4:28
we’re still here. We’re still here.
Shana 4:32
I just feel like there’s that you know, I don’t know if you guys remember back in the day, it was like cook at home make your own foods because they’re going to be Whole Foods and I’m using quotations like Whole Foods. And I think that kind of came back now with you know, folks working from home and people like well, let’s make your own food. You know, it’ll be better for you. Let’s process so I think that kind of stuck with people where they think that every single time they get a meal from the outside that’s not in their kitchen and that it’s bad for them, even if it’s like, I don’t know, when you could go to a restaurant and order. I’m just making something up here like chicken, spinach potatoes, someone will be like, well, it has too much of this in it or, you know, you should just make it at home because you know what’s in it, right? Because you don’t know what the restaurant is putting it it. What if they’re like, you know, putting some scary chemical in it. And I always laugh at that, because I’m just like, Well, what about water? I’m sure if we wrote out water, like people would be like, Oh my god. So I just Oh, yeah, exactly, exactly. So I think that’s where it stems from partially. But yeah, I think that we’re just always told that whenever we’re getting something from the outside that it’s just bad for us.
Melissa Landry 5:45
So I’m thinking of like the sourdough starter situation. Oh, gosh. Yes. Like it was like almost like a status symbol. Like not only am I making it myself, I’m starting with the yeasts. Like, I’m beginning like it, it’s like this Olympics to see how rustic you can get. I don’t make your food by hand.
Shana 6:03
I was like, I will be purchasing my sourdough bread.
Melissa Landry 6:08
Yeah, I mean, no offense to anyone who bakes but I just, I, you know, I don’t really personally, that’s the thing. Like, if that, like, brought you joy in the chaos of that, like, there was control and joy and mindfulness go to town, but exactly, not better. It’s just a way of getting it’s a different approach.
Dalina Soto 6:26
Exactly. It’s just bread. But I think yeah, I think I definitely this is a lot of what people are thinking like, I always think about growing up Latina, like my mom would always be like, there’s food at home. Like why are you eating out? Like, why are we eating out there’s food at home or like, you shouldn’t waste right like we shouldn’t be eating what’s in the fridge, we should be eating what’s at home, we should not be wasteful at all, which again, definitely comes from a lot of people growing up in like maybe lower income or just like having less access to food. Eating what was home was what was like what everybody had to do, right? You had to eat over there. You couldn’t waste and so like, I feel like that also plays a big role right in all of this because it is it is a privilege to start our sourdough. What does it Africa? No, I didn’t try. I was like, I’m not doing this.
Melissa Landry 7:15
You have difficulty with the pizza stone believe us?
Dalina Soto 7:18
Oh my god, remember that?
Melissa Landry 7:20
I remember. There were a lot of confused text messages that we I buy my pizza dough, which probably isn’t great either from my Trader Joe’s, you know has already made but I can imagine.
Dalina Soto 7:33
Yeah, my pizza stone didn’t heat up. Shana. That was
Melissa Landry 7:38
this wasn’t a problem with like the the food ingredient it was with the stone itself. Going to basics.
Dalina Soto 7:44
Yes. Awful. Like it would not get hot. Like I would do it in the oven for hours. There was a day where I did the whole like, I was like it was in there for three hours. And I text her and I was like it’s been in here and it won’t get hot.
Melissa Landry 7:58
This is another this is that we had to go to the producer for the anyway. Anyway, did you get Did you? I agree, though, I think that like the definitely it can come from like socio economic stuff. Like there’s food at home. Mom can’t be stopping at McDonald’s every day because it can be expensive, etc. For me growing up, I think my mom compare herself to her mother and her mother did enjoy and had the traditional wife moment, you know, as that construct was she also was working in factories and all that, but she held herself accountable to making the food so that my mom felt guilty about it. And I could see myself feeling like see I’m supposed to cook too. So I feel like there’s a Russian nesting doll of guilt.
Shana 8:39
Oh, that’s so true. Yeah. Because the thinking of that now, like my parents said the same thing. And it’s true, because I kind of carry that with me now. Like even as an adult, like, I’m just, you know, I have food at home. But and personally, I’m just going to like full disclosure, I don’t like to cook. You know, I know. I’m like one of those rare dieticians Yeah, exactly. Like I, you know, I don’t really enjoy it. And so for me, there’s still that, okay, I should be trying to make something right at home. And so there is that guilt, even though I probably shouldn’t feel guilty, but my dad loves to cook. And he would always be the first one to say we can just get it at home, you know, we have food at home or he’d want we’d go out to eat and he’s like, I’m gonna make this at home. And so, yeah, it definitely has carried with me.
Dalina Soto 9:27
Did he compare his meals to like the food because I have a heart like that might be? So like that. She’d be like, I would have made this better.
Shana 9:34
Yes. No. He wouldn’t be he would call over the winner and be like, what’s in this? I’m like, Dad, like, just stick to what you know. I think we did choose to be here. We don’t need I know. Exactly. Exactly. Oh my gosh.
Dalina Soto 9:50
And then I think the other thing I think we could all agree on that causes a lot of guilt around us is the portion distortion that we have in our country, I will say, but also like sodium, fat, sugar, all of these things, especially now like in Philly, they have to put all this information on the menu, which can be very scary to someone who doesn’t understand that information. And also because the portions are usually not like a traditional portrait, I mean, I’ve said this, I think on the podcast before, like, I used to work at the Olive Garden. So I know
Melissa Landry 10:26
for me, yeah, we use chain restaurants. They’re like, you know, if you give them more than a scoop, you’re in big trouble you
Dalina Soto 10:33
measure that measure that shit out that spoon that we used for the soup, I mean, not for the soup for the two but for the dressing. Two of them, that is all and the baby if she’s caught you on there, making your own salad, but
Melissa Landry 10:47
the unit price of dressing is like gasoline, like that’s a lot, a lot per units, giving away the ranch like that. We know Jesus,
Dalina Soto 10:56
that that old lady caught you making your own salad that was the end of your shift. Oh, no. But the distortion is real.
Shana 11:07
Yeah. And, and it’s scary to see you know, these numbers on the menu. So I think that does add to a lot of the guilt. Right. And and I hear a lot of people, at least in my world be like when I go to like the Dominican Republic and eat from McDonald’s. It’s so different. The food is different. And I’m like, yeah, the menu is different. The sizes are very different. The menu is very, very different. Like they have plantains are there they have like different sauces sometimes to like they do cater to the to the population when I was in Italy studying abroad. The McDonald’s there was poppin
Melissa Landry 11:47
Yeah, I heard they had like mozzarella sticks, or I don’t know, I watched those BuzzFeed, you know, like how it comes up randomly on Facebook. Sometimes.
Shana 11:55
It was in the it was like in one of the piazza is by the Colosseum and is made of marble. It was like fancy, gosh, see Fancy a F? Okay. But yeah, it was like it was different. And the, the portions are smaller. There they are. But it’s a treat there, right. Like people usually use it as a treat more of like, I think we’re going to get into this. I mean, I’m going to get into this conversation of like, when you’re in other countries, there is more access to food, there is more access to people, there’s always some time somebody at home cooking for you. There’s a lot of people have the privilege of even hiring someone to cook for them. That’s a big thing in our countries. If you have money, you have someone to clean you have somebody to cook for you. And if not a lot of one parent is coming home because work life balance is a little different as well. So yeah, so there’s there’s the ability to cook. So going out to eat is a treat. As opposed to hear you’re blowing my mind a little bit though.
Dalina Soto 12:54
What do you mean, girl?
Melissa Landry 12:56
No, no, cuz I’m thinking of another conversation I had where a friend of mine texted me. And she’s like, do you feel like other countries have a better relationship with food? Because like, that’s cultural for them? Or it’s a lifestyle? And yes, it’s that but then. And then she was trying to make a parallel? Like what about, like body sizes? People always make assumptions that Americans are bigger, and why are other countries smaller? And I tried to pull her away from that for just a moment because size has so there’s so many things that impact size. Mm hmm. But I also wonder about like, how explicit diet culture is in art, like in America, the diet industry i From my observation is like, in your face. So like, what about I don’t like other countries? Is that there that food guilt and that scarcity from dieting as much? I don’t really know the answer different. Okay, thanks.
Shana 13:47
So, you know, like, it’s, it’s weird, because sometimes I get comments from people from, you know, who knows where all over the world? And, you know, it’s interesting that they follow it. Because, you know, of course, primarily, what I talk about is diet culture. And they always say, we don’t have this in our country, like, and I think that’s a big thing. Where was this woman from? Oh, gosh, somewhere in the Caribbean, and I forgot what I was talking about, probably something about cultural foods, or, you know, something to that nature. And she was like, it’s always amazing whenever I read your post, because this is like, the first time I hear about these things, you know, she was saying, like, we eat like you were saying Daliena, like we love it’s a very much cultural aspect, which is, I think, a big thing, you know, and I’m glad you brought up the work balanced life because in this country, I have to say it’s very problematic, right? Like, the over time even working from home, it’s not really a big, it’s not at all like vacation. I’ll say that. Even if you have, you know, especially when you have a family and so I think that sometimes we struggle with the comparison when people are like, Well, why are folks like eating differently in other countries and like you have to look at different aspects. You know, it’s not just ingredients, it’s not just, you know, all these things. It’s like, how are they working? You know, how are they viewing food? Because in most other countries, it is like an actual thing. You know, in Spain, they go home and eat like it’s there. And then they take their, you know, little nap after, which I’m all for. So, you know, it’s Yeah,
Dalina Soto 15:22
I know, I just saw on the news yesterday, they’ll just pass the law, that it, it’s going to be illegal for people to like, you know, for employers to expect people to answer them after hours, like the law is like, you can turn off your computer at 3pm. If you’re done at 3pm. And you don’t have to answer until you come home. And that’s not to say, and I also want to say that, in many cultures around the world is generational housing. So I said, like, yeah, a lot of people have people that cook for them, and even sometimes help. But a lot of times is that boiler there, right? It’s someone else from the family who’s retired, who is no longer working, who can provide that meal for that child coming home from school, or from for the parents coming home from school. And it’s like a multi generational home a lot of the times, like for my mom, it was very much like you come home from school and you eat real food, because the food that they’re giving you a school, it’s not real that peanut butter and jelly is not real. Come home, you have to eat a bowl of rice and beans. And so thick, there’s just so much nuance, right? And so when we’re living in this country, we have to kind of like, let go of those ideas, because we don’t have the same lifestyle here. And so eating out, ordering out can become a stress reliever for a lot of people because you don’t have time to cook because you’re working so hard.
Melissa Landry 16:44
I kind of want to shift that a little though, because like stress reliever sounds like an optional bubble bath like it is it has the outcome of relieving stress. I agree. But it’s not sometimes that’s a means of survival, like making sure that you like I almost want to put that in the category of need versus a want around going out to eat or getting takeout or pre pre prepped convenience type type foods. This thing you’re mentioning about like generational housing is really hitting me like this idea that like we are asking ourselves to do so much in such a short period of time. It’s more than one person can handle. Sometimes eating out isn’t about hedonism. It’s not like moolah. Delicious. I want the flavors, which is wonderful and fine and good. Like sometimes it’s about like, I have this much energy. I’m about to snap, my kids are hungry. Food survive
Shana 17:38
100%. Oh my gosh, it’s so true. And that’s the thing, you know, I think someone on I’m going to like mess up this quote. But someone was like you have the caption was you have the same 24 hours. And as Beyonce and someone underneath was like, No, we do not because she has all this help. And that goes for a lot of you know, celebrities, and you know what have you because we we always do that comparison. And we’re like, Well, why don’t we look like which is a lot of other things. Yes, but why don’t we look like them? Why? You know, why do they look so great. I’m like, look at all of this. Look at all of this help. Look at all the nannies look at all of the housekeepers look at all the cooks all this stuff. And it’s just like, you know, this comparison even amongst our selves, or the regular folks, right? We do a lot of comparisons. So that’s an excellent point.
Dalina Soto 18:29
Yeah, it’s a lot. It’s a lot. So like, what we want to do here kind of is like, take that guilt away, take that shame away. And we really want to discuss how can we approach eating out in a more positive way, as an intuitive eater? Like, how do we take that pressure away?
Shana 18:48
Mm hmm. So I think the one thing is to really, and I know, I feel like I say this a lot, but it’s really a good step is to just diversify who you’re looking at. Because a lot of times when I say that, I mean social media because we’re all you know, we all have our social media on our phones, right? And I think that’s a good step. Because when you really break down, what you’re constantly swiping on, it might look the same. It might be like constantly a different influencer or different whoever telling you, okay, like, let’s do this grocery shopping, make a list, like do all this, like you can cook, you know, all of these things are, you know, and you have to really think about okay, but is that really going to help me? So I think that’s always like a good place to start. And also realize intuitive eating. I think sometimes it sounds like a set of rules. Even though of course I always talk about it. But I think sometimes people are confused right with the principles. They’re just like, oh, I have to I have to like do do this. And I’m just like, there’s there’s a lot of nuance there. There’s things that are missing. But yeah, it can sound like it can sound like a diet
Dalina Soto 19:58
I feel like the last episode we just recorded was literally about this VM talking about it. So they’re gonna be listening to it and being like, Oh, this is all making sense. No, no. Yeah.
Shana 20:14
Yeah, it sounds you know, cuz I get it people are confused. And also I always say like, intuitive. Sounds like intuition. Yes. Right. Like, we want that whole, like, you know, food freedom. But it’s more than just okay. My stomach is growling. Let me eat. Like that’s what people think. Which again, yes, but there’s a lot more. There’s a lot more to consider.
Dalina Soto 20:38
Much more involved than that. Yes. And I think I also want to say something that, you know, I’m constantly talking about on my page is like, there’s no need to healthify everything, either that you are out, like you are allowed to want delicious, greasy, amazing slice of pizza, you want to have some french fries, and you want to have a Coca Cola with it. Like you’re allowed to have that and have it and it’s allowed to nourish your soul. You don’t need to add a salad to it. You don’t need to put a vegetable on it like you’re allowed to enjoy this food.
Shana 21:09
Exactly. Yeah. Okay.
Dalina Soto 21:11
Yeah, you know, you can eat something else the next day or at the next meal, but you have the choice, right. And it kind of makes me think about a conversation I had with a one on one client who, again, she, she’s a therapist, constantly working with not allowing herself breaks in between clients. And then at the end of the day, she would be so hungry, that she would just like, walk out to the literally the pizza store that was across the street and like, go ham, as I say, like, just go crazy. And a lot of what the work we did together was like you’re allowed to do that you’re also allowed to pick other things. So I think like, it’s important for everybody to realize, like when you order out, it’s a restaurant. There’s so many options. And I promise you that if you ordered out every single day, from that same place, you would probably be able to pick something delicious and different every single day. So you’re allowed to focus on the satisfaction, you’re allowed to focus on what that what your body needs that day. Are you really craving vegetables or a salad. But if you’re not, you’re really craving a pizza order that like that’s the nuance of the beauty of intuitive eating and using this framework, not rules to be able to choose and pick what’s going to work for you and that meal at that time. Totally sense. Yes. Your lightbulbs going on?
Melissa Landry 22:39
I am yeah. I’m always like, I’m always going like brain is like faster than I can talk. It is the great burden of my life. Yeah, no, I’m just thinking about how true it is. And that for a lot of people. The problem is that they don’t see eating out is like a tool, right? A tool to cope a tool to feel yourself. And tools can be chosen for a little while and put down at other times. And so when here hear about your client, like it sounds like she’s working through herself care in the earlier part of her day. And while she sorts out what that means to her and what she wants to do. Hell yes. Go eat the pizza. Hell yes. Because right now that the restaurant as a tool is helping you get from A to B in your life. And that might not be forever. So for the people who are like, but Dalina, I am going to the pizza store every day and I am eating pizza every day. Make it makes sense. It’s okay, that’s not forever. That’s not forever. So that’s what’s going on up here.
Dalina Soto 23:37
Yeah, and there’s a lot of things that you could work on to what like we worked on that we worked on the fact that she was going to the pizza place every single day as she was ordering the pizza every single day. And we were able to work on that. But it’s really hard to do that when you’re stressed when you’re not taking time to take breaks throughout the day when your life is in shambles and other parts and all your body wants us to be nourished and that pizza looks freakin good, right? And it’s funny because now all these clients stories are coming into my head. But last night in our group coaching call in the chula club, somebody was like thank you for always talking about this because I have a built in takeout day in my meal planning for the week for me and my family because I know that’s a busy day because I know that you know my partner and I just are working late that day and we don’t have time. So we know ahead of time that we’re going to be able to come home and relax because our meal is going to be delivered soon. So it’s a tool like Melissa said, like you’re allowed to utilize it and we live in a world of convenience right now at least if I would hope I think that a lot of people listening to this podcast have the privilege to be able to order out and and use it as a tool because that’s another conversation for another day.
Melissa Landry 24:52
But it that’s the real question is like, we’re not in our parents context or generation now. And they taught us How to think and feel effectively, right. So like when we just carry that forward without saying like, okay, that made sense for them at the time they were in and for a lot of times, honestly, when you look at your parents, it didn’t really work for them either. That’s, that’s, that’s their stuff. Like it’s okay for you to right now ask yourself like, how does convenience fit in my life? If you are.. What’s that the Pioneer Woman like on the Food Network? She’s like, her whole values? Oh, my gosh, yes, I know. Her though,
Dalina Soto 25:27
do you see my Mapleshade? Yeah.
Melissa Landry 25:31
I feel like the values of like, bootstraps pioneer women, like, if that is you, and you look at, you know, that’s me, that’s what I want for my life, go to town. But if you’re like, you know what, I really do value my career. I do I want to grow in my career. And that means I need convenience. I need DoorDash I need a dry cleaner, I need help out because I can’t do it all. It’s a hard thing to deal with that.
Shana 25:55
Yeah, there’s nothing wrong with that. I think it’s a lot of guilt, you know, from looking at the generations previous or I think now because we’re in this like social media, or I think it’s looking at people and assuming that they’re the ones doing everything, when in fact, they’re not. There’s a lot of behind the scenes help happening, which is fine. But you know, I think that, you know, that’s why comparing is sometimes not the best.
Dalina Soto 26:22
It’s also important to point out that if you’re like Shana and I and hate cooking, yeah. Okay to order. Exactly.
Melissa Landry 26:28
That’s why I say like pro process. People are like, what I’m like, I’m no pro process. Is that where that comes from? Like, why have you made that such a core part of your message? I’m just curious why you’re like being a champion.
Shana 26:44
Yeah. Because I think that people just demonize words like, and it’s processed is one of them. I always talk about that where everything we eat is processed, you know, even if you are getting the fruits and vegetables like the fresh produce. That was processed to some degree as well. Yes, we even have ultra processed right. And even the ultra processed foods like Dalina and I were at a food fluence conference. Yes. When, when talking about the Yeah, the plant based foods, which are fine, if that’s your go to, but those are all considered Ultra processed. And so again, why are we demonizing word and I think that’s where a lot of fear comes from. And that’s where a lot of distrust comes from when people choose foods is because they’re just like, oh, I shouldn’t be eating anything processed. And it’s like, no, it’s, it’s actually okay. Because, you know, it’s, it’s just the word, you know, it just means that something has been extended, maybe with shelf life, or something has been, you know, mixed up, like, you know, the bag salad, which would be considered convenience. And folks would be like, Oh, that’s really healthy. That’s processed. Right. And that’s super convenient. I’m a big fan. I like those in my fridge. Yeah. Yeah.
Melissa Landry 28:00
I want to invite everyone to think about what oats must go through to become milk that this is actually exceptional that in our generation, grain has become milk.
Shana 28:10
I can’t get over that. I can’t get over the popularity of it. Like no offense to anyone who likes it, but I think it’s fascinating. I’m like, what else is gonna become milk? Like, we already have all mass you already have like, a milk?
Melissa Landry 28:23
Do we want to just like make some early bets here. We can record it will be next.
Dalina Soto 28:31
Bananas became milk. I just had somebody send me banana milk. Yes. Same same. And I was like, Oh, this tastes good. But it did. It was yeah, it was just bananas. But that’s the thing. They call it milk. And that’s the buzzy thing, right? Yeah, technically not milk, because it’s not dairy. You know? Everybody’s like, call it nut milk. And then that’s a whole nother story. Yeah. But it’s not technically milk. Because there’s banana milk that we received. It’s just blended bananas, almost like a smoothie. And then they add like the strawberry one had strawberries in it. The kids like that one. The other one had chocolate in it. It was just the added cocoa powder. Whatever, whatever. No,
Melissa Landry 29:08
or no. What does that tell you? About like our default belief, the default belief then is that regular milk is quote, bad that that’s the only reason why alternate milks can exist because people go oh, because that’s implicitly bad. These ones must be good and better and may or may not be true depends
Shana 29:26
And the alternatives are ultra process because look at all the processing may having to go through but people think that they’re the healthier ones, right? So it just again, it’s the words that we use. So you know, and you know, yeah, like regular milk like I get if people you know if that’s their ethical beliefs, or maybe you know, intolerant but milk is so good for you like when you actually look at the nutrition label, you know, and you see, oh, the protein, oh, the vitamins and minerals like all of that. It’s like yeah, it’s actually not so bad if you know your body can tolerate it. So
Dalina Soto 30:00
Let me come let you also do love me some oatmilk. But I call it who will the Aveda because that’s how I used to drink it growing up and everybody on my Instagram agrees that it is
Melissa Landry 30:10
who will translate that
Dalina Soto 30:12
there is a juice its juice. So my mom used to make it. So you soak the oats and you get the like water out of it. And then sometimes they blend the oats. And then because they’re so soft, they thicken the water with it. And then it becomes like a juice and then they add like flavors to it. So like vanilla or cinnamon, and they make like a drink out of it. It’s really delicious. And when the first time I ever tried oat milk, I was like, Oh, this is whatever that my mom has been making it for.
Melissa Landry 30:43
Okay, but this is not the first time Dalina has been ahead of the game because omega is always ahead of the game. We were talking about tea. And you told me that she made up her own varieties like what I purchase from Celestial Seasonings. Yeah.
Dalina Soto 30:58
My mom has other herbs. Yeah, my mom has all the herbs and in our countries, like in the Caribbean Angeles is big. But yeah, that oat milk that’s on the shelf like in our countries that were making that a long time ago before it became commercialized. It just it’s not called milk because it’s not.
Melissa Landry 31:14
It’s not like technically awesome. Do you notice that? Sometimes they spell it with a Y like, mylk,
Dalina Soto 31:19
I think I’ve done it. I’ve done it. Yeah, it’s crazy. But yeah, no
Melissa Landry 31:23
meiomi,
Dalina Soto 31:24
all of that stuff. There’s so much. And again, when we sit back and look at it. It’s like this has been around actually from other countries for centuries. Well, let’s
Melissa Landry 31:33
talk about that. That’s like a whole nother episode.
Dalina Soto 31:37
We can do like six episodes out of the conversation.
Shana 31:41
We can list a lot of things that are becoming mainstream. That’s it. Yeah, they didn’t come out of thin air.
Dalina Soto 31:48
Yeah, that’d be good. Lena has been doing it for a really long time.
Melissa Landry 31:53
Oh, well, I’m refreshed by this conversation is I think a lot of people who have been in like programs, Weight Watchers knew any type of weight loss program, when you talk about eating out the entire conversation is about control. They use like this very fancy word in behavior, science of stimulus control. How do I how do I set up my environment so that I behave? That is probably all the training you’ve ever had around operating in a restaurant or in a takeout experience? And this gives you an alternative to say like, what am I about what satisfies me? So I hope I hope this gives like a little different shake on things if you’re coming off dieting. Such a really?
Shana 32:34
Yes, seriously, I have you by the way, like did you either view like Google who? The founders of Noom are. Did you see what they look like? Can we didn’t we do this live? Yeah, I guess? Like, okay, cool. And I was just like, Oh, this looks like you’re just everyday tech bros. And yeah, look at that. And I like art like, Okay, raise your hand if you’re surprised. Yeah, no one’s raising their tech for less. I mean,
Dalina Soto 33:08
there’s a movie on this, like the Facebook movie. Oh, that only a Noom movie.
Shana 33:13
I started cracking up. I’m like, I was like, on my couch if you couldn’t have imagined it better. Yes. Because I’m just like, of course, of course. So sorry. That was like, that was like a well,
Melissa Landry 33:26
We have an episode on Noom. And one of the things I talk about we talk about is that like, the company is an engineering company. I used to work for a startup for a very hot second. And I my husband is also in engineering and the way that engineers think is algorithmic it is problem solving. And so it makes so much sense that they produce something like noom because it’s like so if this then that about food, exactly. Like we’re machines, and so they’re probably brilliant and could solve a lot of the world’s problems with their brains. I don’t have it. Yeah, we need you to go stay in your lane. Okay. Exactly like that. Like this area isn’t helping. This is not where you’re needed. There’s a lot of other areas. So
Dalina Soto 34:09
the plastic issue, that’s what we need to Yes. recyclable. Like, No, we
Melissa Landry 34:14
just had this conversation. I know but I love I like you’re ready with the ask. You’re like in lieu of the noom. Can we have the plastic?
Dalina Soto 34:23
Plastic to be gone? Oh, we’re
Melissa Landry 34:25
so silly. Today. There’s a silly energy in this room. I love it. I love it.
Dalina Soto 34:28
I just want to fix the plastic.
Melissa Landry 34:30
I know me too. I know. I know.
Dalina Soto 34:32
Watch those articles about all the plastic in the ocean. Right? Very sad. The coral it is yeah. Come up with it.
Shana 34:39
Yeah, like and I have to say like, whenever I talked about convenience foods or like processed foods, and there was comments, that’s the thing that people will always say like, okay, but like, I don’t want to consume it or we shouldn’t be consuming so much plastic and it’s like yes, 100% But here’s the thing we need. It’s not just Just on the individual who that’s where their access to food is. So again, that’s why I always say like, yes, you can say those things. But it’s, you know, it’s still a form of food shaming, when you’re like, don’t eat that you should be making, you know, the food at home to avoid, like, to avoid the plastic and all these things. I’m just like, but you understand, like, not everyone can do that. And, you know, you have all of these companies where it would be great if they could figure out a way it’s their packaging, right? It’s their, you know, it’s their product. So it’d be great if we could figure this out. Like, no one’s arguing that but still, like, it never fails, where someone will come into the comments and be like, I cannot believe you’re promoting it. Just not even for like, not even for, you know, the bad food, but for like, you know, environmental reasons. And I’m just like, Yes, I hear you.
Melissa Landry 35:54
Thank you for saying that. And I wasn’t expecting our segue to come back around. I know. Like, it’s like magnificent. Detour there. I am listening to Bill Gates’s book, How to avoid a climate disaster, it is ultra dry. I’m not gonna lie to you. But it is kind of in line with what you’re saying, pointing out that a lot of our beliefs and fears about plastics and environmentalism have to do with that, like you individual work overtime to fix it. And he does such a nice job in this book, like pointing out all the different sources, what would we meaningfully do to make an impact? So it’s a very dry book, if you can get through his office. That’s what Yes, he is. Okay, I will say and he calls himself out, he calls himself out in the book in a way that I appreciate where he’s like, I 100% Fly a private jet around this world. Yeah, that is that is Jeff Bezos doing. Like, I want to know that, like, I came from a paper straw what’s doing what is he doing now? Yeah.
Dalina Soto 36:59
Bringing it back to something that Shawn and I learned that weekend that we were in DC. Here’s the main issue with that. And and all of this information that’s out there, companies can say that they’re doing this, but it comes down to the municipal recycling places, and whether or not they have the ability to recycle the product that is recyclable, to cannot recycle it because we don’t have the ability to do it. Because whatever plant that they’re using, or wherever the trash or the recycling is going, they don’t have the ability to take it apart, right? Because everybody wants paper cups. Everybody wants less waste. But how are we going to hold your hot thing, there has to be a little plastic in there to be able to keep that paper from falling apart. And if that goes to recycling, right, and they don’t have the ability to take that little plastic apart, then that whole cup is going to go into waste and not recycling because of that. So we learned that that weekend. And I really much appreciated it because I thought that I was doing a great job of recycling at my home. But now I have to do the research to see if my township actually recycled. Mm hmm. I know better
Melissa Landry 38:08
do better. Yeah. And that’s the thing like these, the food guilt reaction intersects with this like, Yep, the guilt is at the root. And it’s always nice to take a step back and not act from that guilty place. Because it isn’t always productive. Like, oh, sure, it feels temporarily good. Like you’re doing something, but is it doing what you think it is? Maybe maybe not? Yeah, maybe? Maybe not?
Dalina Soto 38:32
Well, that’s a great, great way to do it doing guilty. Let’s let’s take our individual energy and put it together to fight the bigger picture. We will not be reading the Bill Gates book. But Melissa maybe will give us a little recap.
Melissa Landry 38:51
As a nerd and could tolerate the boringness of that book. I will tell you the takeaways are what de Lena said in a much more fun fashion. As per usual. There you go.
I think you found your side hustle, Dalina. Shanna, thank you for being here. Of course. So it’s so fun and appreciate your perspective. Shauna, this was our first time meeting and I have to say like your page always makes me laugh and feel so good and positive. And you are all the things behind your page. So I’m just thank you, that you and share your message on the pod today.
Shana 39:34
Oh, thank you. Well, thank you for the invite. Also. Yeah, I could talk about these things all day. I mean, it’s it’s so funny, like we there’s only a little bit of time, but you know, we could always go off at 10am. So yeah, all right.
Melissa Landry 39:48
Well, thanks, everybody.
Dalina Soto 39:49
Alright, everyone. So here we are. And we just finished this whole episode on processed foods and can I tell you just how liberating I think it is for me and for all of you Listening to really understand that there is a place in time for these foods, they are convenient, they’re helping us we live in a completely different time that our parents used to live in. And there’s just so much crazy information out there. So bringing this neutrality into all of it is really what we want to do, right? It’s the tools that we want to teach you with intuitive eating, but also connecting to your body and understanding that sometimes in different times of your life, as things change, you have to go with the flow. And we have to learn to evolve and grow and shake shit up. As we are, you know, moving and grooving. And so really, we truly hope that this episode is going to help you at least neutralize the word process and really learn to do what’s best for you and your body and use convenience that is at your disposal. And really what we want to or what I want to talk to you about is how the law club helps you do this right the to the club membership is not only teaching you my Chula method, which is walking you through how to make peace with food, honor your culture, honor your curves, reclaim your frickin life. It’s also building a community for you. We are in there having fun, but we’re also learning how to take our health back how to reclaim our life, so that we’re not constantly micromanaging everything and really looking at the big picture so that as you move through life and grow, you have the tools that you need to really find health at any stage. So I invite you to come apply to the Tula club. Come join us. Come have fun but in the process, honor your culture, take control of your health and find who you are in this crazy world without the fear. So come and join us.
Melissa Landry 41:48
We thank you for being here and being who you are.
Dalina Soto 41:50
Please love and break the diet cycle.
