Summary
Jerry and Julie Christensen inquired about Angela’s retirement plans and discussed Kathy’s retirement. The participants, including Angela, and Cindy, discussed various health and lifestyle topics such as microbiome health, the benefits of day fasting, healthy eating habits, and the impact of lifestyle choices on disease prevention. The group also shared personal updates, culinary explorations, and concluded the meeting by singing “Happy Birthday” to Angela.
Details
- Personal Updates and Milestones Angela shared that it was her last day in her 50s and she was turning 60, expressing disbelief but noting she does not feel 60. Julie Marie inquired about Angela’s retirement plans, to which Angela replied she would likely work until she is 65. Jerry Christensen also highlighted Kathy’s retirement, noting that Kathy had already retired.
- Dinner and Food Discussions Angela shared that she had a large salad with tomatoes, peas, and onions, along with pasta for dinner, dressed with a homemade balsamic vinaigrette. Julie Marie also shared her preference for Azure Standard vinegars and mentioned her brother’s hooked on the plant-based Taco Bell meat recipe with balsamic vinegar from Azure Standard.
- Azure Standard Deliveries and Products Julie Marie and Angela discussed their Azure Standard orders, with Julie Marie noting she rarely need anything but recently purchased psyllium husk powder and celery. Julie Marie and Jerry Christensen also recounted receiving an Azure Standard drop 40 minutes before Sunday’s Live coaching hour, which they found exciting. Angela expressed enjoyment for her Azure Standard drops.
- Health Routines and Practices Jerry Christensen and Julie Marie shared their exercise routines, including rebounding and Jerry push-ups, aiming for 100 consecutive days of 100 push-ups. Julie Marie also mentioned her brother’s goal of fitting into expensive, slim jeans by day fasting and giving up alcohol. Jerry Christensen emphasized the importance of consistent routines for achieving goals.
- Microbiome and Health Connection Cindy raised the point that Alzheimer’s is linked to a poor gut microbiome, a concept Julie Marie and Jerry Christensen affirmed, stating that neurodegenerative disorders like Alzheimer’s, dementia, and Parkinson’s are digestive disorders. Julie Marie explained that these conditions are associated with a limited microbiome population and that pharmaceuticals, glyphosate, plastics, and high-fat foods kill beneficial microbes. They also connected vaccines to autism due to preservatives and metals that wipe out microbes.
- Microbiome Promotion Project Julie Marie introduced Lesson 350, “Promotion,” as part of the microbiome population project, emphasizing that the focus is on diet and lifestyle to populate and promote a healthy microbiome. They explained that consuming protective beverages and being hydrated promotes the microbiome and eliminates gut dysbiosis Julie Marie also advised against probiotic supplements, advocating for diverse microbes from various plant fibers and foods.
- Fasting and Microbiome Turnover Julie Marie discussed that Day Fasting is the quickest, most efficient way to turn over the microbiome from an unhealthy state, citing studies on Ramadan. She explained that fasting starves off “bad” microbes that thrive on sugar and saturated fats. Julie Marie also mentioned that day fasting helps repopulate the microbiome and lights up neurotransmitters, especially after medication use.
- Lifestyle Factors for Microbiome Health Julie Marie highlighted several lifestyle factors that promote a healthy microbiome, including reducing stress, getting outside, being active, gardening, traveling, socializing, getting adequate sleep, practicing breath work, movement, and gratitude. She emphasized that these practices help combat neurodegenerative and inflammatory diseases by promoting butyrate-producing microbes.
- Microbiome and Pharmaceutical Industry Julie Marie’s Presentation highlighted the tension between the study of the microbiome and the pharmaceutical industry, stating that big businesses focused on disease maintenance with medication find the microbiome threatening because medications often kill healthy microbes and have side effects. She explained that this conflict is why the promotion of microbiome health is not widely discussed in mainstream media or doctor’s offices.
- Promoting Microbiome Health Through Diet Julie Marie’s Presentation emphasized that chewing food thoroughly helps promote the microbiome, and consuming plant fiber allows microbes to produce butyrate, which is beneficial for neurodegenerative disorders. She also advocated for an organic pantry, avoiding overeating, and stopping at satiation to benefit microbes, warning against constant snacking as it keeps the body in a chronically fed state.
- Hunger and Unhealthy Microbes Julie Marie’s Presentation discussed the concept of embracing hunger, explaining that feelings of uneasiness when hungry are due to unhealthy microbes craving sugar or processed foods. She suggested starving off these unhealthy microbes through day fasting or at least by eliminating snacks, comparing their constant need for feeding to a drug addict’s need for a fix.
- Resistant Starch and Spices for Microbes Julie Marie’s Presentation recommended consuming resistant starch, which can be made by chilling or freezing cooked starches like potatoes or pasta, to promote healthy, butyrate-producing microbes. She also advised incorporating a variety of spices into the diet, as they contain polyphenols and phytochemicals that help microbes proliferate and expand one’s palate.
- Plant Diversity and Palate Development Julie Marie’s Presentation stressed the importance of eating a diverse range of plant fibers to promote microbiome development, suggesting adding a new recipe each week to expand one’s palate and improve microbiome health. She noted that a healthy microbiome can influence food preferences, and for families, she suggested gradually introducing vegetables, even through “sneaky recipes” to help children develop their palate.
- Satiating Hormones and Brown Rice Julie Marie’s Presentation shared a personal experience where their healthy microbes, developed by giving up oil and sugar, led to an appreciation for foods like kale and brown rice. Shr explained that butyrate-producing microbes stimulated by brown rice fiber produce satiating hormones, leading to increased fullness and satisfaction with less consumption, aiding in weight management.
- Day Fasting and Disease Prevention Julie Marie’s Presentation highlighted day fasting, or eating one meal a day (OMAD), as a powerful way to promote microbiome diversity, kill off pathogens, and reset the gut. She asserted that this practice, combined with a Protective Diet, significantly reduces the risk of inflammatory diseases, cancer, and heart disease by suppressing insulin production and improving metabolic health.
- Impact of Lifestyle Choices on Microbiome Julie Maries Presentation explained that lifestyle behaviors, such as eating habits, are more influential than heredity in disease development. She mentioned that consistent day fasting on a plant-based diet reduces inflammation dramatically and helps transition the microbiome from a dysbiotic to a healthy state, making it easier to maintain a whole food plant-based diet.
- Support and Community for Health Goals Julie Marie’s Presentation encouraged community members to share their health testimonials to inspire others and highlighted the support available through live coaching and the Protective Diet Living Facebook support groups. She emphasized the importance of staying hydrated with protective beverages and avoiding bottled water, suggesting that consistent adherence to a Protective Diet and day fasting can lead to significant health improvements.
- Community Discussion and Culinary Exploration Jerry Christensen shared that Faith was planning to make Better Than Teriyak with organic ramen, and mentioned that Angela and Janice were also participating in the discussion. Julie Marie also shared personal anecdotes about growing cabbage and a scorpion sting during a full moon hike at Snow Canyon, showing the informal and supportive nature of the group.
- Culinary Development and Community Engagement Julie Marie discussed developing new recipes, including tender meatballs, ensuring they use ingredients found in a “protective pantry.” The group concluded with a happy birthday song for Angela, reinforcing the positive and close-knit community atmosphere.
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