Business Innovators Radio - Foods To Dye For

Episode Date: October 6, 2023

Food additives like dyes, preservatives, and processed ingredients have been sneaking into the American Diet over the last several decades and our health is paying the price. With the intent to be eye-catching, extend shelf life, and push flavors to create happy, repeat customers, the price is being paid in the health of ourselves and our families.With candy season fast approaching, Dr. Dan and Angela tackle some fan-favorite foods that could be directly impacting your health, discuss additives to avoid and how to be an informed consumer in the grocery aisle. Making intentional food choices will have a huge impact on your health now and in the future!To learn more about this and other hot health topics, follow us on social media and subscribe to our WTH podcast. If you have a specific health question or would like to find out if we can help you with a personal health challenge, check out our office page or contact us at 412-369-0400/ [e-mail] always, our mission is to help you Get Healthy and Stay Healthy for a Lifetime!What the Health?!https://businessinnovatorsradio.com/what-the-health/Source: https://businessinnovatorsradio.com/foods-to-dye-for

Welcome to What the Health, where anything health is fair game as we tackle the trends and bust the myths about health and wellness. Here are your hosts, Dr. Dan and Angela Toro. And welcome to another episode of What the Health. I am Dr. Dan here with my co-host. Angela, welcome back to another episode, guys. As you know, get it out of the way. We are here for informational purposes only. We are not offering any individualized medical advice. As always, talk to your trusted health care.

provider before making changes to your routine. So with that being said, we are going to talk about foods to die for. That's D.Y. D. Y. E. Not D.I. But anyway, maybe too many D. Y. E's could be to D.I.E. Early. Especially with, we're heading to the fall here, Halloween coming up. So that's the kickoff of the sweet overload. Oh, it's literally a perfect storm. Yeah. I call. basically from October through pretty much March. Because you basically now have, you know, October, you've got Halloween. And then you go into the holidays with Thanksgiving. December is obviously Christmas candy.

January is whatever leftovers from the holiday season. And then February, you have the candies for Valentine's Day. And then goes for New Jersey. St. Patrick's Day East. So it's literally like, you know, oh, and by the way, with all that additional sugar and dyes that we're going to talk about, we're going to cram you inside, especially if you're in the northern hemisphere for your winter. We're going to cram you inside. So you've got recirculating air, less sunshine, you know, cold weather. Just, you know, take your pick. Yeah. So, you know, we, and that's why, you know, we've talked about flu season before. I don't know if I've done a podcast all now or maybe video. But yeah, I mean, yeah, I mean, flu season, you know, quote unquote, if you look at the perfect storm and what we are putting into our bodies as adults and kids, it makes perfectly sense that, perfect sense that we are, you know, more sick or at least symptomatically sick over the fall winter time than any other time. And I think, yeah, there's the string of different holidays that you just mentioned because we know

it's the same candy out for every single one of those. So what's the difference? Well, let's make different colors. So that we can sell it. Yeah. So we can sell it at different holidays. Yeah. Like, oh,

we'll make the, we'll make the beer green. And then we can, we can charge double for it at St. Patrick's Day. There's probably nice died. Oh, that's all I can think about.

I mean, that's just probably what, dyed Miller light or something. That's, I mean, if I had to guess. But, yeah,

I would not drink the green beer personally. But, but again, not offer an individualized medical food. That's right. That's right. I prefer a trade-up Ginnis.

I'll take a, yeah, I'll take a nice gin. on St. Patrick's Day, but we digress. So anyway. But with, yeah, really just with the, yeah, the kickoff, the kickoff of the candy season, let's call it that. We really just want to, you know, bring up, if you haven't heard, it's becoming more talked about, but how much these dyes, and we're talking about dyes, but really food additives in general.

So food additives are anything that's being added to the food to make it last longer on the shelf, look prettier. Yeah, look prettier or taste better. So pretty much, you know, thinking all the processed foods, candies, the stuff that has a very long shelf life. Twinkies. Yeah, Twinkies that will outlive. The nuclear polymers. Oh, my God.

I love that movie. So really, like, all of those, all those food additives and we kind of were picking dyes as a jumping off point. They're chemicals, essentially, that are being out to the food for, again, to improve shelf life or taste or look. but our bodies have to do something with them. And honestly, that's where we're starting to see a lot of issues, and especially with kids. So the big one with the whole reason this was prompted was the big thing with the food dyes, and specifically it's red 40, yellow, six, yellow five,

and then you thought one of the blues, but I could not find specifically which blue, but again, I'm sure none of them are great. Yeah, exactly. But those three I just listed, the red 40, yellow, six, and yellow five. are the main ones in our suites and cereals in the U.S. And they're believed to exasperate attentional problems in children.

So we're seeing this huge increase in, you know, ADD, ADHD, these attention, you know, attention issues, aggression issues with kids. And it's like, well, what else have we seen a huge increase in? And recent, when I'm talking recent years, I'm talking the last couple decades. Yeah, two decades. Yeah, what have we seen a huge increase in? The snack and sweet industry. So, you know, you look at what we're starting, you know, what are you pouring your kids a bowl of, you know, beautiful colored fruit loops or lucky charms or what are tricks? Tricks.

That's still a thing? Oh, my God. Fruty pebbles. Yeah, pretty pebbles. All those are my favorite. Oh, see, I never liked any of this. No. But was the chocolate one.

Which, the cocoa pebbles? Yeah, cocoa pebbles. The cocoa puffs were the ones I liked. Yeah, cocopts, cocoa pebbles. I like the Reese's peanut butter puffs. I never liked those. Yeah, that might be the... We ate, you can obviously tell we ate way too much cereal.

We had all the cereals. But so we're starting the day off with that. And then, you know, later on in the day, you know, kids want a snack. And it's, you know, you're going for fruit snacks. Yeah, fruit snacks, skittles. Oh, so good. I remember, so we lived on top of a big hill. And there was, we walked to both elementary school and middle school.

At least I did. We moved out. We moved out. We moved out. So I would literally walk to school. Both the ways. Sometimes in the snout. I literally did.

I literally did. It's the middle school. We were at the top of the hill. You'd go down and then up and up. Yeah. So anyone who makes fun of someone who says that, I literally did that every day in middle school. There was a little hill to get up to the elementary school. But that wasn't bad.

The middle school was the rough one. But anyway, there was a little convenience gas station convenience store. Like by the elementary school. Yeah, it was right by the elementary school. And, you know, through an apartment complex. And you could get to it very easily from our neighborhood and safely. And so when I was old enough to start riding my bike or walking down, hanging out with friends, that was the big thing. We would go down in the summertime.

We'd go down, you know, take some of our money from allowance or whatever, you know, money we made from. Our crayon piggy banks. Oh my gosh I remember that. Geez, we're really going down memory lane. Sorry everyone. But yeah, I would go down and, you know, get a freaking, you know, plastic bag full of candy. Oh, yeah.

And, you know, I just look back on that. I'm like, oh my gosh, that was insane, the amount of sugar. And then again, the dyes and everything, all the add-ins. Because they were all, yeah, you'd always go for the colored ones. Of course, because those are the pretty delicious ones. The sour gummy worms are my favorite. I mean, that's, there's, that's probably. the most artificial creation.

Yeah. Absolutely. And so like in addition to just the massive amounts of sugar, which I know we've talked about in many of our podcast, the effects of sugar, it's really all that other stuff, the stuff that's making it sticky and binds it together that makes it, you know, you figure all that stuff, it's all different forms of sugar. So how are they making it into different forms? Well, they're using all of this.

They're changing the color and they're changing. the texture of it by using all these different additives. And so that's really that, you know, it's not just the sugar. You know, people used to think, you know, yeah, you get kids sugar and they, you know, they had their sugar rush, which is true. But all of these other things that their bodies are trying to process are clearly having an effect on them as well. And, um, Aaron, your wife was just, you know, telling the story.

She notices immediately with the kids after having the, the food dies and that they don't listen. They have tantrums. So I will never. forget our oldest son, Ethan, the first time we, you know, he probably got a little, got a hold of a little too much. And again, here's our first board, you know, we were opening our chiropractic office. So, you know, we were trying to be as behaved as we, uh, as we can in terms of clean eating. And so, you know, that kid didn't have any sugar until he was probably late to early three.

And I remember, I can't remember specifically what event we were at, but I remember very vividly, we were at an event. it was probably around the holidays. You know, so I'm hoping he was, you know, just had just turned three. Not that he had just turned two. But, you know, you know, he's being a little bit more independent, walking around, probably, you know, getting his hands on, you know, an extra piece of cake. But again, the candy or, you know, a juice box that was not one of the cleaner juice boxes.

We can not, you know, we can go into that later. But I remember very vividly that we, it was a, it was a point. in the party that he just completely melted down, tears like, you know, it was like, to the point where he like could not control his emotions. It was so obvious that he just like couldn't control himself

and like this is outburst. He was a completely different kid. Because again, you know, we, you know, he's a very healthy kid normally. And it was just like a night, like a Dr. Jekyll Mr. Hyde situation. He was, he is not a tantrum kid. No, not at all.

Not at all. And it's like, what is going on? And I mean, To me, I think it was like the car ride home or like, you know, after we had gotten home shortly after, I look at Aaron and I'm like, it was the food. It was the food. It was the food. It was the food. It was the food. It was the sugar and the food diet. Yeah. Guaranteed. And we, we kept an eye on that. And any time we were at a party that, you know, wasn't just the sugar. Because the sugar he could handle, especially because, again, he didn't eat a lot of sugar. So he could handle it if he, you know, had one day, you know, with some cake or cookies or something. Or if it's something that Aaron made where it was homemade.

Correct. So it was like, you know, that it was just the sugar, not all the other stuff. Yeah. But it was the additives, the dyes and the candy that just like completely flipped. The super processed candy. Just flip the switch and just completely different person behaviorally. And, you know, again, I have not seen that as often now. But again, a kid doesn't eat a lot of candy.

But I know parents have that experience with their kids. And, you know, I pray that you, you know, don't have. you know, a kid that has massive outbursts all the time. But I understand that a lot of parents do have, you know, children that have those outbursts. So, you know, one of the first things you want to look at, you know, if they do have a lot of behavior issues or attention issues, is cleaning up the diet. First and foremost, are they getting, you know, are they getting these dyes in their everyday diet? And, you know, we just were mentioning from a memory lane about cereals being one of the first and primary, you know, sources of these dyes.

And the thing that's really, because, you know, we talk about this often and sometimes, you know, it starts to sound like, oh, okay, oh, you're, you know, you're those crazy people that think that, like, you're, yeah, but it's, so this list that I pulled up, so there were 10 ingredients that are risky additives that are still, still approved by the FDA here in the U.S. they are allowed to be in our food, but they are banned in several countries in Europe, banned in Canada, or if not fully banned, they have to have a warning label. So the dyes, it's not that they're banned, but anything that has those dyes actually has to come with a warning label on it, that it can be a risky additive, especially for children.

And it literally says, does it have to say about risk for behavior challenges or something? They have to have, uh, see what the exact wording was. But yeah, so they, essentially they, they have to have a warning on there.

Yes. That the dies could cause an adverse effect on activity and attention in children. So they must, the products must say those words. Yeah. Um, so again, I mean,

that's, that's huge to think about the fact, like that's, that's where I get so frustrated because, you know, in this country, the, you know,

we have access to so much. much. We are so literally so much. But there's also so much working against us, especially if you are trying to eat clean and you are trying to do the right things. The food in this country is just absolutely abysmal in comparison to, and I'm talking about if you look at the exact same product, like a product to product comparison of what is sold here in the United States versus what is sold in those cleaner countries. So a perfect example is Heinz ketchup. Hines ketchup. I knew you're going to go there. We're here in the picture. Yeah, we all love our Heinz ketchup.

No debate that Heinz ketchup is the only ketchup. The only ketchup. You know, just stop listening if you disagree. No debate there. Don't you worry. I'm not about to tell you to stop eating your Heinz ketchup. I think I would have to leave the city. Yeah, you're done.

But Heinz ketchup, so if you've ever noticed in a grocery store, there is a version of Heinz that's called Simply Heinz. And essentially, it is a cleaner version. So it doesn't have all of the additives to it. It has less sugar in it. It's basically just your tomato, the simple amount of sugar that's needed to add just like when you're making tomato sauce. You do need some of that sugar to cut the acidity. But it's essentially that.

It's tomato puree and the small amount of sugar you need doesn't have all the other crap in it. But it's a special higher price version of Heinz here in the States. If you go to Canada and go to the store and pick up a bottle of. Heinz ketchup. It doesn't say simply it doesn't say just Heinz ketchup. That is what it is. It is what is sold here as the higher version, cleaner version simply Heinz. That's all they have.

They don't have the lower, the bottom shelf. Yeah, the cheaply made with additives and chemicals. So their everyday Heinz is simply Heinz. So we have the ability to make these cleaner versions of products. I want to say, I can't think what the other

one, don't quote me on it, but I want to say it's like an instant oatmeal. like maybe a Quaker oatmeal or something. If you look at the ingredient list of the U.S. versus Europe, it's almost like two or three times longer as far as all the added stuff. So again, same product, same exact product. Yeah, it should be oats. Yeah, oats again, maybe there's brown sugar or something in it.

Yeah, whatever they add to. But it's like, no, they put this like laundry list of ingredients and chemicals in it. And again, in a lot of it, and what's so frustrating, is these chemicals are partially what's making you addicted to that food. So, you know, again, same way that, like, all the, you know, all the crap and cigarettes makes you want to keep having more, even if you know it's not good for you. There's a reason that you crave this junk. And it's not just the sugar.

Because if it was the sugar, you would just go to the pantry and eat a teaspoon of sugar, but no one's doing that. It's so there's, it's all this, it's the combination of all these chemicals and, and, and, um, flavor and that make it just so addictive. It's literally affecting your brain. Yeah, it is affecting your brain. And so if it's affecting your brain in that way, you know, who's to say how else it's affecting, you know, again, especially with kids, you know, their behavior, their attention, their ability. Kids already have a hard enough time processing their emotions.

So let's dump a bunch of chemicals on top of it and wish on the best of luck. Yeah, I know, by the way, let's try and sit you in a classroom for an hour. Exactly. Yeah. So, okay. You can't sit still and oh, you have, you have a attention. Yeah, you have ADHD. It's like, ah.

We have a tension disorder. It's like, or you're eight. Yeah. We're going to be a medication. Well, that's the other thing. It's like you literally, you know, it sounds like a conspiracy, but you literally look at like how these, you know, massive organizations are lobbying for each other. It's like, so the food industry puts these chemicals in the food so you become more addicted

to the food. But now you're also, you know, showing. poor, you know, behavior in your classroom. But wait, pharma has a medication for that. So let's put you on the medication. And oh, now the medication causes this and round and round you go. Yeah, I can't remember which documentary it was. But I remember years ago, I watched this, that they showed the timeline of, so the tobacco industry and snack industry are hand in hand. And so at the time that cigarette started being, you know, really had to start being labeled. as carcinogen and, you know, the stopped being promoted, you know, couldn't be advertised anymore.

And all the restrictions started coming in for cigarettes. Oh, weirdly, now all of a sudden we're seeing this increase in all these chemicals in our snack foods. And we're seeing an increase in advertisement for snack foods. And because, I mean, you have to remember there used to be advertisements for a cigarette. I mean, that was a huge seller, huge, you know, market. And then all of a sudden, they weren't allowed to advertise for that. Well, imagine, you know, if the snack industry was told the same thing, you can't, I mean, what commercials would be left. What? You know, if you take away all the, yeah. So yeah, it would be, yeah, it would be, pharmaceuticals. So, you know, it's, it's no surprise that, you know, they continue to want to,

I mean, again, it's good for, it's good for the people making money that people continue to think these things taste good and keep going back to them despite the fact that they're affecting our health. In fact, again, it's helping, it's helping big pharma then if these things continue to affect our health. And again, you even look at, you know, being young and in, you know, an undergraduate, you used to think like, you know, well, you know, if you're overweight or you're sick, it's like you, you know, it's your own fault. And, you know, to some extent, like if you have a, you know, if you have any form of an education, you know, in this country, it's pretty easy to figure out, like, what is, you know, what is causing these things.

But if you get into like a depressed area, a lower socioeconomic class, and you're not getting this information. And then again, you mentioned the Simply Heinz versus the regular Heinz. All of these products that are so cheap to make because all of the additives, it's less food and more chemical. So it's cheaper to make. So you market that to, you know, depressed and lower socioeconomic income classes. And it's just like, wait a minute. You're completely taking advantage of these people. And then, oh, by the way, let's, you know, make sure that we medicate the crap out of, you know, out of these conditions and diseases that they're getting because of the lack of movement and the all the garbage that they're getting in their meals.

Yeah. I mean, you're not going to. School lunches. I mean, that's such a great example. I mean, it's just disgusting. Do they still do chicken patties? I'm sure. I've lived on those chicken patties.

I know. I love this. And you know what? One ingredient missing from a chicken patty would be chicken. Oh, I can't even. I don't even want to think about it. I don't either. I remember, I think it was Jamie Oliver.

Actually, I can see it up on our refrigerator there. It was something about Jamie's America as his book. But yeah, he did a big docus series a while back and talked about it. He actually showed kids how he made chicken nuggets. You know, and how the industry made chicken nuggets. Yeah, I think I saw it. Literally, like, you know, took all the scraps from all the chicken and the, yeah, and just ground it up and then, you know, made it pink slime.

We've heard of pink slime, you know, you put, you literally put bleach in it and, like, you know, just like rinse it out and, you know, and the kids are like gagging and grossing out over this. But then by the end, he basically put it into a form of a chicken nugget, fried it up, made it look like a chicken nugget. And they're like, oh, yeah, let's see. Eat it. Yep. It's like, oh my gosh, rather than like a nice salad that he took time and prepped and everything. And it's like, so there's literally psychology behind this in terms of, you know, this is what kids want to eat. We're going to wrap it up. And, you know, it's a wolf and sheep's clothing. It's what this food that they're trying to sell us. And again, you're going back to it's banned in other countries. Yes. And then we're sitting there and wondering why, why are we have so, like so many issues here. Why do we have? a high rate of childhood obesity and attention issues and other, you know, childhood illnesses and diabetes. Diabetes. It's gone up significantly. They used to call it, you know, it used to be

juvenile onset diabetes, but that was like type one. Now they can't even call it that because kids are getting type two, you know, insulin resistant diabetes, which is absolutely a dietary onset of insulin resistance. It's just scary. It really is. And it really is. And it really comes down to, you know, I talk about this all the time, like, when I'm working with somebody one-on-one, and they're like, I'm trying. And I was like, I know. I was like, trust me, I get frustrated because, and like you were saying, you know, it's the availability of it. So if I want to get, if I go to the local supermarket in Bellevue, for example, they don't have Simply Heinz. They don't have the natural chicken sausage. Like, I have to go to Giant Eagle and spend an arm and a leg to get

that stuff. But, so it's like, you're talking about, and I'm talking about a couple miles apart, like, so, but right there, we're talking about access. Like, no, so people that live in Bellevue, they're not going to, a lot of them don't drive. They're not going to go over to, yeah, they're, they go to their local supermarket, yeah. And so right off the bat, they don't have the access. I mean, I walk through the produce aisle there, and it's, everything looks so sad. And I mean, like, it's, I refuse to buy produce there anymore. Half the time I get it home and it's spoiled. And again, it's not the store's fault. They're getting what, you know, they're getting what's available to them at a reasonable cost. But it's just, why do we have the, why do we have the substandard stuff? Like, we have the

ability to have the stuff, the good stuff. So like, that's, that should be the bar. But no, of course, we have to, you know, everybody, you know, everybody wants the cheapest, the cheapest option for them to make the most money. So as a consumer, it really does come down to, you know, the importance of, of reading. labels of looking, you know, really looking for the most natural options. And it's, it's hard. And I mean, again, I'm just shopping for myself. I can't even imagine being out there and trying to find stuff that your kids will eat. But also, again, I mean, they're going to friends' houses and you can't control what they're having there. I mean, and so yeah, it really just does come down to being, trying to be an informed consumer, doing your best to look for those natural options,

I'm honestly, just starting out with looking at an ingredients list. And if you can't understand it, put it down. Yeah. If it's, yeah. And people always come back and argue and they're like, oh, well, if you look at the vitamins, true scientific name, that's so, I'm like, yes. Okay. I get that.

But if it's in that form, they had to artificially put those vitamins in. Exactly. They had to add them to there. Yeah. So, yeah, it's, I'm talking about if you pick up, you know, if you pick up a product, and the first ingredient, you know, first ingredients, some crazy long name you can't pronounce and you don't understand any of the words on the label. Put it back.

Go for stuff where, you know, if you're picking up a potato-based product, then the first ingredient should be potatoes. It shouldn't be sugar or some chemical or... I did her and get the other day. She had a, oh, I think she picked, she was picking up some ingredients for one of the giveaways that we're doing in our office this month. and she had a bag of apple crisp. And they were just, you know, baked apple crisp.

They were in a bag as a snack food. And the ingredients, apples. That was it. Yep. That was it. And they were delicious. Yeah. They were so good.

I'm like, oh, my goodness. And you could make your own. Yeah. And so something like that, you know, again, just going back to the access, that bag was probably expensive. Oh, I'm sure. Like four or five dollars for a little like three or four serving bag of, uh, you know, probably less servings than that.

I was going to say. I was going to say the way you're saying. But, um, but yeah, it's like, you know, but again, they had to, they had to cut the apple. They had to bake the. Yeah, you're paying for the preparation. Yeah. But it's something that if you, you know, if you have some prep time and, you know, as a family, it's like you know that that's going to be better.

Like, you know, being able to, you know, make your own apple crust. Oh, yeah. I'll do that is my... Use an air fryer, fried potatoes. Aaron asked me what I wanted for dinner the other day, and I was like, we haven't had those golden potatoes in the air fryer for a while. And it's like literally we chop up the golden potatoes, you know, cube them up, put them in the air fryer,

a little bit of oil over them, just let them, you know, bake or fry. And they are delicious. A little bit of ketchup, simply... Yeah. Simply I'd schedule. I'll take a big sweet potato. over any like you know any of those pre-made process you know again and that's the thing too is if you if you continue to work on yourself and on your family to enjoy and appreciate the taste of real food

then you will actually your brain will it takes time but the less of the of the crap that you consume and the more of the natural whole foods that you consume your brain will start to shift like stuff that I used to love like now I'm like oh my god how did I ever eat you? anything. It's like, this is for rent it. But, and not just love, but the stuff that I used to be addicted to, like, have no self-control around. I'm like, oh, no, I don't, I don't want that at all. Now it's like, you put your, you know, your brisket out in front. That's the stuff. I'm like, oh, that's smoked brisket. I'm like, I had no off switch with that. Which is okay, because it's meat. Yes, exactly. So I'm like, now that's the stuff I crave,

the sweet potatoes. The, you know, when I see a nice, you know, a good, it out, you know, that's the stuff that I'm craving versus, you know, before. So it really goes to show. Well, and the good, and so you're talking about switching that. The good news is, you know, because people, like, just how, you know, what do I do? You know, because I'm a, you know, I'm a sugarholic. And trust me, I go through phases where I am completely addicted to sugar and, you know, I need to then take breaks. I need to do fast. Oh, yeah. After the holidays, we're like, all right, fasting time. This is ridiculous. So that's the good news, because your body and even your brain, if you, if you, come off sugar for about one week and, you know, just eliminate all added sugar, okay? Not from your food,

you know, natural food sources, but all added sugar in all sources. If you eliminate that for one week, you will change your brain chemistry to be able to, you know, start to get back to some normalization where you're not going to have the sugar cravings. That's why, you know, a program like whole 30. Oh yeah. You know, there's something to that. Because again, it's not eliminating food. It's not restricting, you know, food. In fact, it's the exact opposite. It says eat as much as you want.

As much as you want. But it has to be this specific food. And you are eliminating all the added chemical, you know, garbage that is in snack and other, you know, other food sources. So, so there is hope you just, you have to be dedicated. You have to pick a program or pick something. and take the action to do it so that you can give your body a chance to reset. Yeah.

And it takes, you know, it takes a lot of, I would say it takes a lot of maybe time and prep on the front end. So again, you have to, you know, you have to do your research. You have to figure out what, you know, what you shouldn't be eating, what you should be eating. Like for whole food, a whole 30, for example, like I did that a year or two ago. And, and yeah, it's like, you know, you have to find the recipes. you have to figure out, you have to get the right ingredients and all of that. But once you get into the routine of it, then it's the same as your normal. You know, you know what stores will have the stuff that you need.

You know, you have your kind of go-to recipes that, you know, like that's, I do a lot of, you know, we're heading into the crock pot season. And a lot of the crock pot recipes I use are whole 30 recipes still. Because, again, I know they're going to be clean stuff and they're going to be filling and they're going to be things that I don't have to feel guilty if I want to go back and have a second bowl of. but yeah it makes great meal prep so once you once you have it once you have that as part of your routine then it's less intimidating that initial step yeah it's you know if you're used to just kind to go into the store and grabbing you know grabbing the same old stuff it's definitely can be intimidating when you go into a new you have to go into a new store a new section of the store a new aisle yeah and you're like oh my gosh but you know once you get used to and once you start

to really feel the difference you'll you'll want to keep eating that way again you'll you'll truly feel the difference. And I, I've never had, you know, a client come back to me after cleaning up their diet and say, oh, I feel worse. Like, everyone's like, wow, I had no idea how bad I felt before. Yeah. Well, that's, I mean, we see it all the time. And that's, I mean, that was part of our, you know, motivation to, you know, bring you on to our team, you know, a few years back. Because it was like, you know, I can sit there and adjust people all day long. But if they're going to McDonald's right after. They still have a toxic diet that you can still be inflamed.

They might move better, but their muscles, their ligaments, their tendons, their joints are still inflamed. So they're still in pain. And so it's like, you know, I knew everything that I could be telling them, but just at time in terms of sitting down and actually helping someone understand why it's important and what they need to do. And, you know, sometimes someone needs a handhold. Sometimes they need a kick in the ass.

Yep. But, yeah, that's, that's. the whole, you know, you have to look at health is holistic. You've got to hit it from all angles because if you're missing any of the ingredients, then you're, you know, you're going to be short. You're not going to have optimal level function. Yep, exactly. So. Are there any other things, any other points or, you know, so. The only thing I didn't, I was going to talk about and then just didn't get to was the hummingbirds. Oh, the hummingbirds. You know, just again, you know, going back and alluding to like, why we maybe shouldn't be putting these things in.

here. Talk about the hummingbirds. So, yeah, so I had just remembered a while back hearing something about how, I mean, anyone growing up knows with the hummingbird feeders, you'd always put the red food dye in it. And that's because hummingbirds can't smell, but they see bright colors. So they like, you know, that's why they're drawn to flowers. And, um, but recently, and I don't know, this might have been a couple years ago, they started warning against adding that food dye because there was no evidence that it was safe for the hummingbirds. And they were actually seeing an increased risks, they actually seen increased tumors in liver tumors in hummingbirds, yeah, that were eating

that were eating the red food die. And part of it is because there's, they're so, you figure they're so tiny and you have no idea, there's no regulation as how many drops, you know, someone could put a couple drops in or someone could put half the bottle in. And so they're getting this excess. But it's just, you know, again, it's not a controlled study or anything like that. It's an observation. Yes, but it shows that it was, there was a, enough anecdotal evidence that people were actually putting out a warning about this. So again, so we're recognizing that this dye is affecting hummingbirds. So who's to say it's not affecting us?

And that's, that's your, you're talking your basic red food dye that, you know, probably everybody has in their pantry. We always had food dye in the pantry growing up. And, you know, people add it to, again, it's usually baked goods and sweets and things like that that you're adding those dyes to. So it's really just, you know, kind of a, I thought, I just always thought it was a good anecdotal, you know, it's like, well, if we care enough about the hummingbirds that we're telling people, don't put the, don't put the red dye because it's hurting the hummingbirds.

Why don't we care enough about ourselves and our children that were saying, well, maybe we should stop putting this dye in our food as well. So if you haven't heard that about your hummingbirds, stop putting the dye in the hummingbirds. If you take nothing else away from this, stop putting dye in your hummingbird feeders. They will see the nice bird. red feeder. They do not need the actual nectar to be red. So there you go. There's your, there's your PSA. We did this whole podcast so that I could. Save the Humber's. She's starting a whole new act to the script. Save the hummingbirds. It's nonprofit. I'm kidding. They're just so cute. I just,

I want to save themy bears. They are really cool. So anyway, that is foods to die for. Foods to die for. You know, come check us out if any of this resonated with you or you just want to learn more information. We have so much information on our website, Toro T-U-R-O-F-E-R-O-Family Chiropractic.com. You can check out our, you know, any of our podcast channels, check out more episodes. And do not hesitate to reach out to us if you have any questions or are looking for a health care provider that can help you and your family get healthy and stay healthy. So with that, and I'm Dr. Dan.

I'm Angela. We'll see you guys next time. See, the next one. You've been listening to What the Health with Dr. Dan and Angela Toro, brought to you by Toro family chiropractic. To learn more about the resources mentioned on today's show or listen to past episodes, visit www.com.