EP 5: Surviving Toxic Mold, Mental Illness & Chronic Disease

Sam Bruno: 0:00

Ooh, we’re talking. Talking about what’s eating you. Talking about what’s eating you, proudly brought to you by Rogers Hood Apothecary. Hello, beautiful people, welcome back to what’s Eating you. We are your hosts, sam and Kim, and we are serving you up all of the health and wellness information and healing knowledge that you’re hungry for. Speaking of hungry, tonight we’re talking about food. Yes, it is huge and it seems to be one of the hardest things for people it is.

Kim Rogers: 0:33

It’s so hard because people don’t realize they need to have a good food relationship, and especially when they’re parasite cleansing. So it’s such a different feel when you have to think about it as a relationship with food. Instead of that it’s, you know, food.

Sam Bruno: 0:51

Well, I think that people don’t have a good relationship with food because it’s a program that, since we were born like, we were taught the wrong information, unless you were lucky enough to grow up in a household with parents that knew what we have come into the knowledge of in our adulthood. Yes, and my parents didn’t know. Neither did mine, yeah, so in the beginning of my life I’m grateful because I did grow up in the mountains for the first 10 years of my life and my grandma had a garden and an orchard and we did eat more from the land. But also simultaneously, we’re drinking Pepsi and Coke Right, and when we would go to the big city we would get fast food, taco Bell and McDonald’s as like a treat and it was exciting. So it was like Food was treats. It was, it was.

Kim Rogers: 1:34

Yeah.

Kim Rogers: 1:34

Yeah, and if it tasted good, like you didn’t really have a thought of like people thought, like it’s bad for me like fast food or soda is bad for me, but no one really knew why, and so I feel like people didn’t think too much about it for decades. It was kind of just like you eat to get full Right. We came from my mom worked for Weight Watchers and so we ate healthy and she cooked a lot at home, but then when we were, we’d go out and we always looked at food as a treat, and I think that that’s where these bad habits come from.

Sam Bruno: 2:06

It’s a reward and that’s not it at all, and you figured that out 100% and it’s funny you say like, okay, she did Weight Watchers and so you ate healthy at home. But I’m curious to know what healthy was to you guys, because there’s levels to healthy eating. I’ve kind of unraveled them because there’s like ignorance level of you actually don’t know. You really actually don’t know what’s healthy, what’s not, like you have no information about it. Then there’s like a step up from that you know, but you still eat it. So it’s like I know soda is bad for me or I know fast food or whatever is bad for me, but I still like eat it. There’s a step up from that. That’s like trendy healthy. It’s like the stuff that’s become popular, like low fat vegan or sugar free, but it’ll be like aspartame, which is like bacteria Right.

Sam Bruno: 2:56

Or citric acid or citric acid and it’s like it sounds healthy, right, and people think, oh, citric acid, exactly.

Kim Rogers: 3:04

It must come from citrus Right, but they don’t realize that it’s actually mold.

Sam Bruno: 3:07

GMO mold it’s aspergillus niger mold.

Kim Rogers: 3:10

Yeah, mold, it’s made from.

Sam Bruno: 3:12

GMO mold genetically modified mold.

Kim Rogers: 3:15

It’s terrible. Man Lab grown mold.

Sam Bruno: 3:17

Okay, so it’s like there’s levels to this thing, because for a long time it was like low fat is the thing, yep, counting calories. Counting calories like count your fat grams, your sugar grams, and I came into the knowledge that it has nothing to do with any of that.

Kim Rogers: 3:31

And you taught me this. So I’m so excited, you guys, for you to hear this, because I thought all of these things was the way to lose some weight, get healthy and have a better understanding of food. But really it has nothing to do with this.

Sam Bruno: 3:47

It has everything to do with the ingredients. I don’t even pay attention too much to the front of the carton or box, unless I’m looking for the USDA organic stamp and the butterfly stamp of Non-GMO Project. I’m like, okay, I see both of those. I know that it’s better than most Turn it around. Look at the ingredients, and that’s what you do for package or processed food. It’s the ingredients above all else.

Kim Rogers: 4:12

What made you do this, Sam? We all want to know, and I know it was life-changing for you.

Sam Bruno: 4:18

It was, my entire life changed. I grew up, like I said, for the first 10 years in both worlds the more healthy, but also dabbling in the all American diet. And then, when I was 10, I moved to the city and I live with my dad and it was fast food all day, every day, and it was pizza and it was soda, and it was the all American diet. And every time I got sick it was antibiotics and it was straight to the Z-pack and it was just like all of the pharmaceuticals and all that stuff. So, like for a good decade of my life I just did so much damage to my body, like all the birth control and just all of it. Right, yeah.

Sam Bruno: 4:53

And so synthetics, all the synthetics. I got really sick and was basically like chronic fatigue, epstein-barr cystic acne, hormones out of control, super painful periods, pms. That took up like two weeks of my month every month, which is half of my life. That’s like half, yeah, that’s. You couldn’t get anything done, literally. Some days I couldn’t get out of bed to shower.

Sam Bruno: 5:17

Oh that’s so sad, literally couldn’t get out of bed. And I remember at some point being like how am I going to do anything in life in the future If I literally can’t even get up to shower? How am I going to like chase my music dreams or do anything? I don’t even have the energy to like do the basic everyday stuff. And I had depression, anxiety. I was on antidepressants and anxiety medicine and basically I started to come into the awakening of needing to move my body. So I was starting to wake up and realize I needed to make changes and get healthier.

Sam Bruno: 5:50

But my acne was out of control. It was like cystic, it was bad, it was like breakouts everywhere. And I was at my partner’s house and he said to me one night he was like hey, mama, like what’s breaking you out? He was like do you think it’s the food you eat? And weirdly enough, I was under the psychosis of that lower level like thinking you know what healthy is? Like I was like no, no way. Like I eat. Fine, I was eating fast food at the time. So it’s like why fast food or just fast food, fast food? Why did I think I was fine?

Sam Bruno: 6:25

Like there’s this weird thing humans do, where at first they want to reject and kind of like push away because they’re embarrassed. So they’re like deflecting and they get defensive, like no, I know what I’m doing, but my spirit just couldn’t settle on it. I was really embarrassed because I was like, oh my God, it’s so bad that, like he has to say something and I’m like man, I’m so embarrassed Like is that? Like he has to say something? And I’m like man, I’m so embarrassed Like is it the food I’m eating? Like it was just so much happening in my mind I had to make it up an excuse to leave and go home because I just like couldn’t even stay there that night. I was going through this on the inside, but I’m so glad I did that because it lit a fire. Like.

Sam Bruno: 6:57

I went home and I stayed up all night diving down a rabbit hole on the internet about the link between food and depression, food and anxiety, food and acne, food and hormones, food and chronic fatigue, everything you can imagine everything I was dealing with at the time. I was determined. I was like there’s something in what he said. I know it. Like I know there’s something to that. Let me dig deeper. I stayed up all night long. I literally didn’t sleep that night and about six hours into this deep dive I came across the information that these big food companies are putting this poison in the food on purpose to keep people sick, dependent on pharmaceuticals, because the big food companies are in bed with big P, dependent on those and addicted to the food to keep coming back and keep buying it and eating it more and more. They know it’s making people sick, they know it’s making people obese, they know it’s making people depressed. And I just was like my spirit was like what the fuck?

Kim Rogers: 8:08

Yeah, it was like no, more Because food is toxic or food is medicine. Literally yes.

Sam Bruno: 8:13

There’s no gray area. There is no gray area. And that night it became apparent to me and I know what it feels like to make a decision deep down, with all of your willpower, like a real decision, a life changing, long lasting, forever decision. I felt it shift inside of me. It was like you’ll never make me sick again because I won’t put it in my mouth If I don’t eat it. You can’t poison me anymore. I’m taking my power back into my own hands. I’m taking my life back into my own hands.

Sam Bruno: 8:48

You’ve stolen my life from me and I’m way too young to feel this old Like that’s how I felt, because it’s so processed.

Kim Rogers: 8:55

Oh my God, it’s like well, we say synthetic, it’s synthetic.

Sam Bruno: 8:58

It’s not real?

Kim Rogers: 8:59

No, it’s not. It’s not real food and we’ve just been indoctrinated and told that like oh, this is how you’re going to nourish your body. Well, no, that’s not the case at all. Like you’re not nourishing your body, you’re poisoning your body, you’re clogging your body up. You got to bind things out, like why do you have to do all of that when you should be eating whole foods?

Sam Bruno: 9:19

Yeah, if you think about it like you just said, like it’s synthetic, yeah, okay, you think about it like you just said, like it’s synthetic, yeah, okay. So you are what you eat, right? All food holds a vibration. All food holds information, and it should be alive. If it’s lab grown, if it’s GMO, it’s artificial, right, so you are becoming artificial. Yeah, you are what you eat. If the food is grown in the sun, or if you’re eating an animal that ate plants that were grown in the sun, you’re actually eating information, life information. Food contains light codes and information for life and wisdom. If you think about it, a real seed that its DNA, its seed genetics, can go back generations to our ancestors, were eating the same seed that was passed down and look at how they did.

Kim Rogers: 10:11

Yeah, they weren’t obese, they weren’t overweight. No, now I do want to say, though, that, like I know, this is a very sensitive topic for people, and I want people to take away from this a different relationship with food, but I also want people to know that I have had an eating disorder, and so I do know what it is like to have the eating issues and the food issues of my life, and so I just want you guys to know that this is for informational purposes, and that I do understand, when we talk about food, how triggering it can be. So I just want to. I just want to say that, because food is so difficult, so when I hear people talking about it, it is somewhat like ah, but that you know.

Kim Rogers: 10:59

I just want to put that out there, because it’s really important for people to know there’s no judgment here, that we’re just sharing our own personal ideas and journeys, because I’ve had food disruption issues and you were able to heal and we keep going with your story, but I just, I just want you guys to know that so valid, so valid and thoughtful, like absolutely.

Sam Bruno: 11:21

There is no judging me here.

Kim Rogers: 11:23

I’m hoping and I love it because you are so smart and you have so much to offer and food is your first line of defense. It really is. You get yourself on a good regimen, you won’t have to eat so much you won’t have. You know, like there’s so many things that you have taught me personally and Jeremy, and it’s all because of this amazing food awakening that you’ve had. Yeah, I did.

Sam Bruno: 11:50

And my whole desire was sharing my story is. I’m really just hoping that anything that I share just resonates with someone.

Kim Rogers: 11:58

Yeah, totally.

Sam Bruno: 11:59

That they hear what I heard that night. That changed everything for me, because if it can click for even one other person, then I’m just like it’s amazing. I just want to pass it on, that’s it.

Kim Rogers: 12:10

So like jumping back into it. So you woke up, Well.

Sam Bruno: 12:14

I stayed up, you stayed all the way up and all night long.

Kim Rogers: 12:17

You just dug in. You’re a good researcher, so you just like totally dug in.

Sam Bruno: 12:22

I’m extreme, I’m very extreme.

Kim Rogers: 12:24

But it’s so important to be this extreme with this yeah it is.

Sam Bruno: 12:28

And I didn’t even know, like, what was happening in the moment, but I just knew that my spirit was really angry. It was really angry. I felt like I had been so duped. I felt like I had been so tricked and poisoned, yeah. And then I was like well, jokes on you, because if I don’t put it in my mouth you can’t hurt me anymore. That was like the mentality. So I made a lifelong decision and promised myself in that moment that I would only only only eat, to live. I would not live to eat anymore, smart, and I will only put fuel into my vessel, not poison. And something shifted in my psyche that night. I felt the shift happen in real time. It was like the perception of food completely changed and I only could ever view it again as either fuel or poison. It was an, it was an instant change that I can’t undo it. And literally the next morning I like hadn’t slept. I come out of the room. I find my stem on my shoulder, all my notes, pages of notes.

Kim Rogers: 13:31

I made. I’m like, look it’s in the food.

Sam Bruno: 13:34

Like look, look, look, it’s all in the food. Man, like we can heal ourselves, like we just have to eat the right food. She was like okay, sam have to eat the right food.

Kim Rogers: 13:45

She was like okay that’s really cool, Like that’s interesting.

Sam Bruno: 13:48

And I was like oh my gosh, she can’t hear it, she can’t see it. I was like oh my.

Kim Rogers: 13:51

God.

Sam Bruno: 13:57

I was on a different frequency. I literally got a download that night. I got an instant download and I heard it and I was able to like, connect to it and commit.

Sam Bruno: 14:01

And that’s what happened and I know like it’s kind of like a rare thing, but I literally haven’t gone back since that night. I’ve not eaten canola oil or drank a soda, or corn syrup or a candy bar, or fast food or Doritos or chips. Like I haven’t had any of that not one time since that night. And the reason is because I could no longer see it as a treat Right, or like, oh, I’m cheating today with that’s poison You’re hurting yourself.

Kim Rogers: 14:30

You’re hurting yourself. Yeah, you’re doing this, you know about it and you’re still doing it Like hello.

Sam Bruno: 14:36

Oh, no, no, no, it won’t let me Right. I’m like it’s like danger, danger, Like it warns me, and it’s like it’s not even a choice for me. But I’m grateful that that happened to me and I took that approach, because it literally did completely change my life. In the next coming months I healed myself of so much I can’t even tell you. I was so full of life and vitality and I was moving my body and I was spiritually growing and learning and I was just.

Sam Bruno: 15:05

I literally quantum leaped in the following months growth wise as a human being, and my whole family saw it, all of my friends saw it. My partner did like he was like something, something happened here and totally like lined up and we got on the same page and you know. And then he ended up teaching me things about food or introducing me to like Dr Sebi and like all of this information and and yeah, it changed my life forever. But I I’ll never forget I wanted to make sure it was real and like before getting around other people, because I didn’t want to like get around other people, and that I viewed it and my relationship, because the relationship is what’s important. Yeah Right.

Kim Rogers: 15:55

Like, if you think of it as a diet, that’s something that comes and goes. Yeah, your relationship continues on. Yes, so you’re able to re-evaluate it and you know no one would be upset if you changed, because it’s still that’s your relationship. It can mold and it can change. Yeah, but, yours is not. Oh, it was personal.

Kim Rogers: 16:15

It is like it was personal and this is permanent, Literally and understanding reading the ingredients and not the calories. I mean, sometimes I’ll read the sugar because I don’t want to eat something that’s high in sugar, even if it’s natural. I mean yeah it’s just crazy how you can look at. You can drink something like coconut water and it’s just so full of sugar or pineapple, and understanding how eating that at the time of day, a specific time of day too can influence the way that you process the food.

Sam Bruno: 16:45

Yeah, that’s right. So after you have protein and fat in you, then you won’t get a blood sugar spike, your glucose won’t spike. So, yeah, there’s ways to approach it and still eat the natural sugars, like in the certain time of day or order, especially the certain time of day, that’s right.

Kim Rogers: 16:58

I think people think, oh, you can sit and snack on at nighttime on certain fruits. But actually it’s worse than if you sat not to eat a candy bar. But if you sat and had a candy bar it’s almost equivalent to doing that because the body can’t process it. And I learned that over the last few years because mold actually will slow your metabolism down and I have metabolic disorder from having mold. It’s kind of a weird side effect of mold is that you never feel hungry and your metabolism just basically stops. It doesn’t want to process anything anymore. So I started to learn about food before I met you and then I slowly have. Like every time you talk, I really listen. Jeremy really listens and he does most of the food in our family, so it’s really of importance when your partner is on board as well.

Sam Bruno: 17:46

Oh, yeah, it helps so much. It really does, yeah, so much. I knew that I didn’t have any desire to push it on anyone else. It was very personal. It was a personal mission. Yeah, I’m like, I’m healing myself.

Kim Rogers: 17:59

You’re not judgy. No, I’m using food as medicine.

Sam Bruno: 18:03

Yeah, from here on out, I’m using food as medicine. It works, you know.

Kim Rogers: 18:08

Mushrooms taught me that and that was really cool. I used to say food is medicine. I still do to an extent, but I used to get on my TikTok and say it all the time, like you guys. You realize food is medicine and I never really thought much about it until I started taking mushrooms and then I realized, oh my gosh, lion’s mane is for your brain. Turkey tail tea, turkey tail like re-sheet, like I started, chestnuts are my favorite, they’re so good, they’re for pain. So you know, I just really never really thought about that and I then started to kind of change my thoughts, even when I started making the perify kit, because I use clove and garlic and Oregon grapefruit these are all foods that you can literally eat cilantro, cilantro, which is a heavy metal detoxer, and that’s why they use food as medicine for pumpkin seeds. You know there’s so many things that can can be used. So it really kind of changed my thought process about food. And then I met you and I really saw how oh dang like, how important it is oh yeah.

Kim Rogers: 19:13

Like we all talk about how synthetic medications and all that it’s the same process means synthetic, you know, like they’re one of the same, and so it’s really important to remember those things, especially when you’re cleansing too, because you’re trying to not feed them, You’re trying to starve them so that they die off you know, and don’t reproduce, and so it’s really important to understand.

Kim Rogers: 19:38

And again it goes back to it’s a guide. You’re not going to change everything overnight. I’m in this three years. You’re in this like 13 years, you know, and so we’re always evolving and we’re always kind of morphing and thinking about the way that food is, and we do definitely have way more information and we have more options for food as well.

Sam Bruno: 20:03

Oh yeah, oh no, I love the time we’re in, when, 13 years ago, when I completely changed like by the way I just want to bring up I had no money at the time. Oh, that’s the worst we can talk about that too, because it’s so hard.

Kim Rogers: 20:14

It was amazing, it was no. I want to know. Okay, good, this is why I want to talk about it, no way.

Sam Bruno: 20:21

Because it’s a misconception, because I did it. Yeah, I did it on $200 a month for food. Okay, wow, impressive.

Kim Rogers: 20:31

Yes so.

Sam Bruno: 20:32

I know you can do it, yes and so yes, if you’re feeding a whole family if you’re. I was one person, but I did it. I did it on two hundred dollars a month.

Sam Bruno: 20:43

That’s all I had for food and I completely changed the way I ate, and I did it with getting really simple with food. I simplified everything. I just went down to the basics, just the basics, and made sure it was all whole food, which simply just means food that is as close to its whole form as possible and the least amount of process as possible. So I started to think about it instantly of like eat like my ancestors ate Whole organic grains, organic vegetables, organic fruits and pasture-raised meat or at the time it was wild-caught fish, because I hadn’t met Kim Rogers yet, so I didn’t know about salmon.

Sam Bruno: 21:29

but I was eating salmon at the time. It was frozen, but we know that worms can survive being frozen. So yeah, I love salmon. By the way, I miss it very much, For sure. But like, I just basically simplified it. I really went to. Okay, how did my ancestors eat? And I did it. I completely changed the way I ate and didn’t eat any poison on $200 a month, so I know it’s possible when you are so serious about it. So I love correcting that misconception because I did it.

Kim Rogers: 22:00

It was one of the first things we did change when we weren’t as poor, so we were not poor. And then I got sick and made us poor, because it’s expensive to be chronically ill, and then we were on food stamps and so we were at the food bank and we were on food stamps. So I mean, I know what that looks like. And then, as soon as we made a little bit of money after I went viral on TikTok, we went and invested in good food. I love that. That was really of importance. And then, when we would go to the food bank, we would go on Fridays, which was fruit day and produce day, and that’s when I started to you know, realize how important it was, because they like to give, like you know, they like to give donuts and cake and yeah it’s not great food.

Sam Bruno: 22:45

Oh yeah, no way.

Kim Rogers: 22:46

And so you’re surviving, not thriving.

Sam Bruno: 22:49

Isn’t that interesting. We live in a country that the cheapest, most accessible food is the worst. Yes, it’s poison, it is, and the most expensive food is the healthy food. It’s like wild.

Kim Rogers: 23:03

So backwards and rigged almost.

Sam Bruno: 23:06

It’s like so sad yeah, it’s crazy, even though I changed the way that I looked at food and completely changed the way I ate and all of that. It’s been a journey of 13 years. I’ve gone through multiple different versions of diets and like ways to view food and meat. I was vegan and like all. I’ve gone through all these. So it’s been a journey along the way and I’d love to dive in a little bit to like both of our journeys with food, because I every time I would change, I would learn something and then get better and get more knowledge, a more complete picture of it instead of being tunnel vision, because I feel like when you do commit to one of those type of diets, you’re like it can be pretty tunnel vision, it’s very but it but if it works for you, right, right, if it works for you and you feel good and you’re getting what you need.

Sam Bruno: 23:59

Then go for it and you have it like zeroed in.

Kim Rogers: 24:01

You don’t have issues. But you know, even coming from like this food guide, that we show people for what to eat. On the parasite cleanse, I picked the strictest no meat, no sugar, no carbs, no alcohol and in no dairy. And it’s the candida one because you’re trying to starve them. But it’s not always the best option because, as we all know, you got to have some protein and you got to have the strength in order for you to go through the 30 day cleanse, or however long you’re going to do the cleanse for you know it’s okay to change your thoughts too.

Kim Rogers: 24:36

It’s okay to change your thought process. I was vegetarian vegan for a short period of time, but I was vegetarian for like 15 years, all through my teens, beginning of my twenties. And then I remember the first I ate a filet mignon. It was so good. And then after that, I ate meat and so it was. I just never really felt the healthiest, though, and I wasn’t at my best.

Sam Bruno: 25:02

Let’s dive into that because we can unpack a little bit more of why I was vegan for about three years. I would say I was like vegan leaning pescatarian, because every now and then when I would have something, it would either be egg or salmon or fish. I didn’t eat like land animals, though, for like three years, oh wow. But what’s crazy about that is like my body was snatched. I had no body fat but I had the worst acne and I didn’t feel good. Oh, digestive stuff all the time, bloated and just all the stuff, and then was tired a lot and stressed a lot, and my adrenals, my adrenal glands, were shot like fatigue, like crazy.

Sam Bruno: 25:48

So I got blood work done toward the end of that to find out what was going on with me. Like I hit a point where it was like so bad the acne, the skin, the hormones, my periods, everything was just so bad that I got blood work done and it was like I was completely depleted of all b vitamins, of selenium, of biotin, of all of these things you get directly from meat, yeah, and red meat specifically. And I then found out what blood type I was. Oh, yeah, the blood type yes, and I’m O positive and O’s do really well with animal protein, like you really yeah.

Sam Bruno: 26:27

But there’s blood types that do really well with plant based, yeah, and there’s blood types that do better with like white, like poultry, like chicken and turkey. Okay what?

Kim Rogers: 26:36

are you? I’m B positive, and my main food is turkey and goat, and I’m told not to eat chicken which sucks, because I really do like chicken and not to eat beef, but the thing is is I actually don’t like, I don’t feel any worse. I feel worse when I don’t eat meat, and I figured this out because it basically turned to glue in your body. That’s what the whole blood type diet teaches you, and so I won’t eat goat though, so I’m kind of just stuck with turkey then.

Sam Bruno: 27:09

And.

Kim Rogers: 27:10

I just make sure I eat organic chicken. Yeah, I was going to say it’s not not always the go-to but I did feel better at the beginning because I started doing the blood type diet right in 21. So 2021 is when I found the blood type diet and I was going through parasite cleansing at the same time, so it really did align with what I was doing and I did feel better and I found out that I was eating.

Sam Bruno: 27:39

You know, I was eating avocado, chicken and black olives and everything that I read is don’t eat chicken, avocado and black olives.

Kim Rogers: 27:43

Oh well, no wonder I feel like trash, but really I eat it now and I eat avocado every day.

Sam Bruno: 27:48

Well, just like everything else to me, yes, like even astrology.

Kim Rogers: 27:52

Right Everything. Yeah, take what you need.

Sam Bruno: 27:55

Take what actually does align with you and discard the rest and I don’t think anything’s concrete. I came into the knowledge after finding out. I was depleted and all that. My naturopath was like please start eating red meat again. And I was like OK, and I did and I’m telling you, along with other things herbs, lifestyle changes, more sleep, like good sleep, hygiene, like meditating, more Like there was a lot of things that I did, but food was huge and I totally shifted and started incorporating clean pasture, raised grass, fed meat, and I’m grateful I did those few years because I at least gave my body a break from like the trash meat I ate my whole life prior that’s the thing is if it’s trash, yeah, exactly, but if it’s trashy, it is.

Kim Rogers: 28:42

Yeah, it’s, the quality is what matters.

Sam Bruno: 28:44

And so once I put it back in, I felt completely different, so much better. I was thriving, my skin was thriving. Everything changed for me when I did that. But I did learn it doesn’t it’s. It wasn’t just because of my blood type. There was, there’s, certain things in my blood type that it says don’t eat, that I feel fine when I eat, right? So you have to listen to your body, and I learned very quickly about individual biochemical makeup. You have your own individual, unique makeup, and so do I, I, and what works for me may not work for you and you may be able to. You know, drink coffee and be fine, and it may make me really jittery and be too acidic for my body, as long as it doesn’t have mold yeah mold free mold free and low acid.

Kim Rogers: 29:27

We only we’re really actually bougie coffee drinkers. We’re very bougie coffee drinkers because you want to make sure most coffee in our country has mold. Yeah, crazy it does, and so we’re really careful about making sure that it’s mycotoxin free. And you know, even when we’re traveling, we really do our best to find out what kind of oat milk is in it and what kind of almond milk and make sure it’s not full of oil.

Sam Bruno: 29:55

When you’re with me, you know you’re always getting the clean. It’s always the best. It’s not going to have poison in it.

Kim Rogers: 30:01

No, and it always tastes so good, so good, and I always leave LA with a glow because the food is so clean. It makes you feel better. I’m never bloated when I leave. I always end up losing weight when I leave here, and we actually eat a little bit more, in my opinion, than what me and Jeremy normally eat, because one thing, it’s so good, but I don’t gain weight when I’m here, and it’s because of the type of food that you eat and you teach us.

Sam Bruno: 30:25

It’s one of my favorite things about LA. I love it. I love the access to all of the clean food here the access here is so good, you can order anything anywhere and it’s just.

Kim Rogers: 30:35

It’s a game changer when you do discover how great food can really be for you and you don’t have to eat so much either. That is one thing that I’ve noticed since doing this shift in the last year is how much we’re not eating. Sometimes we won’t eat three times a day, we’ll just eat two times a day because we don’t feel hungry, because we nourished our bodies, and when I do move a lot like if I’m doing a lot of exercising I’ll eat a little bit more, or I’ll eat a little bit throughout the day, which is really not something I used to do, and now I’m feeling hungrier and so those things change and you feel like, okay, I’m making progress and I have lost quite a bit of weight.

Sam Bruno: 31:16

Girl, you’ve lost a ton of weight. It’s wild. I’m so proud of you, so happy for you. I know you feel good. You look so good. Yeah, I feel way better.

Kim Rogers: 31:26

It’s so much better not carrying around extra weight and it allows your hormones to change too. I know that my body was very addicted to cortisol, so I’ve been able to kind of adjust that with the way I eat. You know, not just movement, but like really focusing on the way I eat.

Sam Bruno: 31:44

Yeah, the reason you have to eat less when you eat real whole food is because it’s actually packed full of everything your body needs. It’s all of the nutrients that your body needs and processed, gmo, artificial packaged foods.

Kim Rogers: 31:59

It’s not working as hard they’re empty calories.

Sam Bruno: 32:02

People are malnourished, yeah, and that’s why they always have to eat more when they’re eating fake food, because they’re not getting the nutrients their body needs to function. Every single piece of food we put into our mouths, to me there’s no gray area. It’s black and it’s white. Everything we drink or eat is either fuel for our body, fuel for this machine, fuel for this vessel, or it’s poisoning us and slowing us down, blocking us up, killing us ultimately Slowly killing us. It is.

Kim Rogers: 32:33

And then you have to go on medication. Yeah, it’s that black and white, kim, and it is it really. Is that black and white? It is. Again, you know, it’s not something that can just always be changed overnight.

Sam Bruno: 32:45

No, I know my, I know my situation was very it was very rare and I know that because I thought like that’s happening to everyone, right, and then I realized how hard food is for people.

Kim Rogers: 32:59

So I’m really grateful, yeah, that you were able to do that so grateful, so fast.

Sam Bruno: 33:04

I wish that would happen. In every other area of my life too, I’ve been there and then I declined.

Kim Rogers: 33:11

You know I was very much healthy, I snowboarded, I was a there and then I declined. Yeah, you know I was very much healthy, I snowboarded, I was a derby girl, I was very athletic and I ate good. And then, as I got chronically sicker, I realized that like I can’t keep up and I would just eat to eat. You know, eat to eat, you know. And I think that that’s where a lot of people struggle that are in the space that I’m in with the wellness and chronically ill and I hate the word chronically ill, but like that’s really what we deem ourselves as and so it’s hard to go out and find the good food and have someone do it for us, but the moment that you make the switch and you strive for it, that’s what that’s really what it is.

Sam Bruno: 33:55

Yeah, well, also how good you feel will continue to fuel your momentum forward. Like your taste buds change, oh they change dramatically. Man, if I drink, if I go to a coffee shop and I drink a matcha latte and they have sunflower oil in the oat milk. You can taste it immediately.

Kim Rogers: 34:16

It’s the first thing I taste. It’s like a weird coating too. No man Like you can taste that.

Sam Bruno: 34:21

But I know that, like it took me resetting my taste buds to be able to even detect that taste and know that that’s even in there, without even like reading the label, it’s wild. But also you crave and want the things that fuel you. You want the clean food the more that you eat it.

Kim Rogers: 34:41

I want the clean food. Yeah, I do, yeah, I feel so much better.

Sam Bruno: 34:46

And don’t you like not want to feel tired after you eat or bog down. I want to feel great every time. Yeah.

Kim Rogers: 34:53

I worked so hard to get where I’m at now and I feel like, yeah, I had to cleanse and I’ve done all of the things, but really the the change for me was the food. Yeah, huge. I’ve had a terrible relationship with food my whole life, my whole life. It didn’t just start in my 20s, it started when I was 12. I had a terrible relationship with food and I feel like over the last year and a half I’ve really been like oh, like light bulbs going off, and it really is because you brought that relationship for me with food and had a positive, good one. You know what I mean.

Sam Bruno: 35:33

I’m so grateful.

Kim Rogers: 35:34

I’m so honored.

Sam Bruno: 35:35

Honestly, it’s like the best thing to be able to do for my people, right? It’s like I love like our crew and how y’all like have this joke.

Kim Rogers: 35:43

It’s like, oh guys what are we gonna eat?

Sam Bruno: 35:46

We don’t know, because Sam’s not here and I’m like I’m honored that like I’m the food girl for our crew.

Kim Rogers: 35:52

So obviously we’re in LA and Sam went and got her hair braided and left the three of us Jeremy, her partner and me alone yeah to basically fend for ourselves.

Sam Bruno: 36:06

But listen, I’m so proud of these guys because they were like we didn’t know what we were going to eat. We all asked each other and they were like I don’t know. Sam’s not here, but then Kim’s like wait, she taught me how to find restaurants that are up to her standards. So she like searched for organic. She like found a restaurant that’s like 90% organic, which means they care about gluten-free options, clean, clean meat. Like they felt they sought this place out, they went to it and they’re at it and they’re like you think the Sam would approve of this place. We think she would. They took me the next day to this restaurant. It was banging.

Kim Rogers: 36:43

I’m so proud.

Sam Bruno: 36:45

We literally, literally.

Kim Rogers: 36:47

So I’m like very proud out to the butcher, the baker and the cappuccino maker in. Hollywood. It’s really good. It’s so good, it’s so good, we’ve been enjoying it. We’ve been enjoying it and we did take her down. But before I even thought about taking Sam to this restaurant, the waiter came over and I said so, everything here is organic right. And he goes 90%, if not closer to 95. And I looked right and I said we can bring Sam.

Sam Bruno: 37:13

We can bring, she’ll come, she’ll eat this food, but no, I’m like that. Tells me too, though they like care, they care about their ingredients. And that’s everything when you eat out. It’s not about like a vegan place. I can’t tell you how many vegan junk food restaurants there are Canola oil.

Kim Rogers: 37:31

Like it’s still vegan, right, but you, yeah, you’ve become a trashitarian. You’re literally just a junkitarian. It’s a junkitarian, it really canola oil really is.

Sam Bruno: 37:42

Everything’s processed, everything’s fake, everything is it’s fried in canola, it’s like oh, but there’s no meat here. And it’s like no, no, like it’s not about that.

Sam Bruno: 37:50

So that’s why the labels the labels, so when I was vegan yeah, I was like telling my parents, my family, my friends, like don’t eat meat, that’s not even food, it’s dead carcass. And that I was so set on that like and that it just must be a blanket truth for everyone. Right, and it’s like it’s. That’s not the case with food. It’s very individual. You need to know your own body. Knowing your blood type helps. I’m not saying that that’s concrete or set in stone. Right.

Kim Rogers: 38:15

I don’t think it’s all the information. Oh, it’s just so good to know. I really do like the blood type diet, specifically for their exercise section too. They show you what exercise it show it can guide you in telling you what supplements your blood type can help with. So it’s really a good guide and that’s kind of my word when it comes to you know parasite cleansing and what food to eat, because it’s a guide. That’s really what it is. It’s not the Bible, it’s not the the end, all here. It’s just helping you understand Because the ultimate reality is actually you need to know your own body Exactly what’s best for you.

Sam Bruno: 38:56

Like, even like when I came out of being a vegan and then I was like starting to eat all these foods and everything and I noticed like I still get these digestive things happening and I still was breaking out a little and I was trying to get to the bottom of it and I just was like, what is it? What piece of information am I missing? And I swear my body, my spirit, led me right to the answer and I learned about lectins and it was huge for me and I had no idea what those even were prior. Yeah, explain to us what lectins are Sam.

Sam Bruno: 39:26

Yes, so it’s actually really fascinating. Certain plants produce and create this protein called a lectin. They’re lectins, right, it’s a defense mechanism, it’s a survival mechanism for the plant. They create this protein inside of them, so whatever eats them will get sick, so that it won’t come back and eat the plant again.

Kim Rogers: 39:49

Okay.

Sam Bruno: 39:49

It’s a survival mechanism for their plant species to survive, which I think is brilliant, like the intelligence in that design is like fascinating to me, made me love the plant kingdom even more, learning about it, but also learning like they mess me up. Lectins don’t affect every single human the same, but there’s some people who can’t really digest them well, and I’m one of them, but not all of them. So again, you have to know yourself, again so I. Once I learned about it. It was like in the nut world, cashews are like the highest, the nut with the highest amount of lectins.

Sam Bruno: 40:22

When I learned that I was like I’m eating so many cashews right now and I’m like, let me cut them out and see if, like everything, gets better. Well, inflammation went way down in my body and my skin, and it wasn’t just cashews, it’s like quinoa. I never knew why, right after taking a bite of quinoa, I would get such an upset stomach and bloating instantly still to this day. And it’s absolutely the lectins in it. I can’t eat quinoa, and that’s okay and you can. You love it and you eat it and you digest it fine.

Kim Rogers: 40:52

And this is again where you have to know your own body. I’m going to remember that if I start to feel, then I’ll be like, oh, that’s what it was.

Sam Bruno: 41:01

So the foods that have them? Grains, most grains have them and it’s usually in like the skin, the outer shell of it.

Kim Rogers: 41:09

Okay, so that’s why they sprout them.

Sam Bruno: 41:11

Yeah so white rice actually has the least amount because it doesn’t have a hard outer shell. Wild rice, brown rice, black. It has this like outer shell.

Kim Rogers: 41:20

It’s not necessarily bad, just they have that selectin, and then they have to soak them. It’s why our ancestors, is that why they call it sprouting, sprouting?

Sam Bruno: 41:29

I see Our ancestors knew to soak food before preparing it, because it breaks down lectins and phytic acid and then they cook it and it’s easier on the digestive system. But we live in a really sped up world where it’s very instant, like need it now.

Sam Bruno: 41:44

So there’s been a lot of steps in preparation of food that’s been skipped in our modern world and people are just like making stuff fast but unfortunately is harming us unnecessarily, suffering gas and bloating for no reason, Like it’s like. So, lectins, I just like do highly suggest people look into it more because it could be something that could be breaking you out, causing inflammation in your body, gas or bloating digestive issues that you may be able to solve by cutting them out or minimizing them or just cutting out the ones that bother you. Because, like tomatoes, have them. All nightshades, all nightshade vegetables, have them. A lot of nuts have them, but cashews is the highest. There’s nuts that are lower on it, like macadamia is good to go, Like there’s some that’s lower on it.

Kim Rogers: 42:28

Grains dairy Funny enough, dairy, actually Peanuts super high Peanuts also have a lot of mold as well.

Sam Bruno: 42:37

So do pistachios mold too, yeah, pistachios.

Kim Rogers: 42:40

Oh, you just ruined it.

Sam Bruno: 42:43

I love pistachios, I can eat a whole lot of nuts. Eat pistachios, just cleanse, just cleanse. Mold these cleanse from Roger’s hood, oh yeah.

Kim Rogers: 42:53

Pistachios have mold. Oh my God, I’m so sad.

Sam Bruno: 42:56

They just test higher for mold.

Kim Rogers: 42:58

This is a real time sad.

Sam Bruno: 42:59

Yeah, yeah, totally yeah, it’s so I know I hate it.

Kim Rogers: 43:03

It’s good to learn about these things, though it’s good to learn you guys.

Sam Bruno: 43:07

Yeah, a lot of the beans have lectins in them, which is totally why people like a lot of people, are getting digestive issues from eating beans. They need to be soaked, sprouted, cooked and, if you even like, instapot, cook, pressure cook. It actually breaks the lectins down and the phytic acid and makes them easier to digest. Legumes have lectins down and the phytic acid and makes them easier to digest. Legumes have lectins. So peas, garbanzo beans, like there’s a lot of things, but it’s all in preparation and again, it’s totally individual. Like me, I digest peas green peas, totally fine. Garbanzo beans, totally fine, after ParaFy cleansing, black beans, totally fine.

Sam Bruno: 43:46

Oh, that’s nice Used to not. Before the cleanse. I couldn’t, and now totally fine, so again, know yourself. Lactans were huge for me, so maybe they may be something for somebody listening.

Kim Rogers: 43:57

Literally I’m stuck in so we can’t soak the pistachios. And then my mind goes, no, because it’s mold, it’s not lectins. Oh man, I’m so bummed. Okay, it’s not lectins. Oh man, I’m so bummed. Okay, man, see, it’s real how much it’s ingrained in us and like how much we want to stay in a denial situation. Honestly. Well, because still in my brain is like oh, you’re fine kim food brings.

Sam Bruno: 44:21

Food brings us joy and pleasure.

Kim Rogers: 44:23

Yeah, we, we gather around the dinner table, we have birthday cakes, we you know like my family does a ton of things for Christmas and food and cookies and you know all of those things because it really is something that we all gravitate towards as like comfort and love, and people make you dinner for love, you know. So.

Sam Bruno: 44:45

I still eat my, eat my feelings.

Kim Rogers: 44:48

You show your love so much with food. Thank you, but it’s so.

Sam Bruno: 44:52

I also still like comfort myself, though soothe myself with food but with dark chocolate, it’s just what I eat.

Kim Rogers: 44:58

Yeah, it’s so cute because you’ll text me you’re like hey, so I ate a bunch of chocolate, but it was so good for me. I love, love eating clean food. It’s so cute.

Sam Bruno: 45:08

Yeah.

Kim Rogers: 45:09

So you’re not. I mean just so you guys know, sam isn’t like anti-food, she just makes sure that it’s all really good, it’s cute because you’re so proud of it and I love it and it it just shines out onto everyone. We all feel it. Everyone around you knows that it’s such a good relationship that we need to have with food, and you, you know the, the thought that’s in it is just. That’s really what the intention is.

Sam Bruno: 45:35

Yeah, it’s just about the clean ingredients, the quality, that’s it. You can still eat all the dishes you love and that was like my mission from the beginning, my mission was like wait, I’m going to show people, I’m going to show my partner, I’m going to show my family Like I, like. I made sure I went home for Thanksgiving and I made my whole family a Thanksgiving dinner, from start to finish, including the desserts. Everything was organic, everything was non-GMO, everything was clean.

Kim Rogers: 46:01

Did you make them Brussels sprouts?

Sam Bruno: 46:02

I did not that year, but I make them for you and you love them.

Kim Rogers: 46:08

I’m the Brussels sprouts man, I’ll travel around. We used to bar hop everywhere and I get the you know the Brussels sprouts everywhere. So I can say I’ve lived in a lot of places and I’ve been to a lot of bars. The Brussels sprouts that you make are the best. They’re so good. Thank you, yeah, I’m so honored.

Sam Bruno: 46:29

I love. I love making food for my people and being like all right, what’s your favorite meal, what’s your favorite dish? You can still have it, yeah, with all clean, real, whole, organic ingredients, and it’s gonna taste amazing and be delicious and nutritious for you and you’re going to feel tired or heavy after you eat it and you can still enjoy all of the foods you love. It’s just about the quality of ingredients real food whole food.

Kim Rogers: 46:56

That’s the point, yeah, and you’re feeding your body to have energy and to give it what it needs. Yeah, fuel, yeah, so it’s just really important for people to understand and to have a good thought behind it. And you know, I look at it. Do you like? When you do you talk to your food before you eat the food.

Sam Bruno: 47:17

I absolutely have, or I bless it. Ok, I’ll, I’ll literally say gratitude for every pair of hands that touched or had anything to do with getting this food from when it grew all the way to my plate, every pair of hands that was involved in the process of it getting here to nourish my body. I’ll just give thanks for that. But absolutely, I even. I even speak into my water before I drink it. I speak in my heart. My partner taught me that I do the food. Yeah. My partner taught me that I usually talk into my drink. Yeah, yeah, because this is, you know, it’s alive.

Kim Rogers: 47:50

Yeah, it’s alive. By the way, afora favorite ever water Shout out Afora.

Kim Rogers: 47:56

Shout out Afora. So one of the things that I really learned over the last year and a half from you and just you know, from social media, because that’s really where I get I got a lot of my information, that’s where we met, that’s where a lot of people obviously know me from and that’s where I learned a lot about my parasite cleansing, was the fact that, even though it says something like oat milk, it’s actually really not good for you and we’ve touched on it a little bit. But there are so many things that I’ve learned that I thought they were good for me. Reading the ingredients, you know like like the milks, like all of these plant milks that they say are so good for you, and then you flip it and you’re like, oh, so I’m just basically drinking. No, oh, and oil, seed oil, yeah, yeah.

Sam Bruno: 48:48

Unless it’s literally just like three ingredients, like, unless it’s literally the most minimal amount of ingredients, which should really just only be the oats and the water and the sea salt maybe a little vanilla, Maybe it was sweetened with maple or agave or something.

Sam Bruno: 49:00

It’s like that’s what makes oat milk. So anything beyond that. And you’re getting fillers, you’re getting preservatives, you’re getting processed food. Seed oils cause so much inflammation. The food that’s available to everyone is so full of them and they’re very inflammatory. Seed oils are very inflammatory. The process that they. I highly suggest everyone goes and looks up how they’re made.

Sam Bruno: 49:22

Watch the video watch the process because how it’s just like so toxic, yeah, and so yeah, it’s just back to the levels of healthy, of like when you it’s something is trendy. A big part of that is marketing. Yeah, they’ve done a really good job marketing products to make it sound healthy, and it’s just about taking ownership and sovereignty to learn for yourself so that you decide Don’t let someone else tell you like this is healthy. It’s like, just get down to the ingredients again. Like really, we can simplify so much and empower ourselves by knowing what really is real food and not period Like what’s clean, what’s not. Well, how you decide that is, is it made of real ingredients, right, or are there all these names on here? I can’t even, can’t even pronounce. I don’t know what it is right, these?

Kim Rogers: 50:12

gums, these extra gums, yeah, these fill it like you don’t even know what it is. So why are you gonna put it in your body?

Sam Bruno: 50:18

or maltodextrins like these are all really harmful things. I mean, I literally have spent the past 13 years making a poisons list. Oh, that like maybe I’ll like put it in the description below Like if you guys want it, I’ll add it to this, because I’ve I’ve spent 13 years refining it. You know it’s changed over the years but really it’s just like it says. Like poisons list is the notes of my phone. I’ve sent it to everyone I come into contact with. I’m pretty sure I’ve sent it to you and Jeremy.

Kim Rogers: 50:45

No, I think I have. Maybe you sent it to him. Ok, ok, yeah, but he’s really the one in charge.

Sam Bruno: 50:49

Yeah, exactly it’s basically like poisons list Avoid poison, avoid these ingredients at all costs. And it’s like all the stuff that, like I think, is the most harmful to avoid, and it’s like read the ingredient, read the labels, read the ingredients, like I’ve been telling my family and parents for so long. And yeah, man, it’s just like we really can simplify it.

Sam Bruno: 51:15

Like you can really just get real simple with it. It’s just get to the most real whole food close to its original form as possible, as close to the way your ancestors ate as possible. And if for you that’s meat, then pasture raised grass fed. If for you that’s not because a lot of humans do really well off of just plants I’m not one, but a lot of them do Then it’s as organic and close to its original form as possible and as the least amount of process as possible. It really is that simple. When you break it down to that.

Sam Bruno: 51:45

And I’ve even gotten even simpler with my food, especially the more busy I get. If it’s like I don’t have time to do anything elaborate, to make anything elaborate or to have to think about like a bunch of ingredients. I literally have broken down food in my meals down to just what types of food I’m eating. So I’m like I need a clean protein, a healthy fat and some kind of carb, a clean carb, and so like in the morning. Really don’t like doing carbs in the morning that aren’t fruit, because it actually I notice it kind of slows my brain down and kind of makes me a little tired. I’m also someone I know that I don’t process carbs as well as other people.

Kim Rogers: 52:30

I’ve noticed I’ve stopped eating the carbs in the morning and I have felt a lot better. We did a lot of avocado toast and now I’ve never really the last few years not really been a big bread eater. I do feel like it’s bogging me down yeah. And I really also don’t super enjoy eating a lot of the sugars in the morning either.

Sam Bruno: 52:50

Yeah.

Kim Rogers: 52:51

You start to get so restricted. Yeah, and it’s like you can make it fun, you don’t have to stay restricted. Yeah, it can be good, and so I went from having bread in the morning, from avocado toast, to actually having siete.

Sam Bruno: 53:03

Siete, yeah, siete, tortillas, the tortillas, the tortillas.

Kim Rogers: 53:06

And Jeremy crisps them up for me. And then I just make, like this, avocado tostada. Yeah, it’s really bomb.

Sam Bruno: 53:12

Yeah, it’s not about depriving.

Kim Rogers: 53:14

It’s really not. It’s not.

Sam Bruno: 53:16

It sounds like that, like, oh, so restrictive, like, well, what can I eat? Yeah, I swear like when I realized like, oh, just stay away from all the poisons, Like that’s how my mind views and labels them. But I was like, oh, it opened up this whole world of like all of these options, of these amazing, delicious real food that I’m like I have this entire world to play in, and it’s like amazing and delicious, and so I feel less restricted. I don’t feel restricted.

Kim Rogers: 53:46

I don’t feel restricted at all hanging around you, yeah, and I feel better.

Sam Bruno: 53:50

I feel better, I feel energized, I feel healthy, I feel clear and sharp and my cognitive function is like on it. So I know it’s directly tied to the food. Me and my partner say all the time we got smarter. We literally got smarter. Yeah, your body’s not trying to process the trash, yeah, and it’s not slowed down or blocked up or whatever from the poison you know, so we thought we were able to think faster, even think sharper, think more creatively. Ideas would come and we’d be like, wow.

Sam Bruno: 54:18

We actually witnessed ourself get smarter in real time, directly from eating better, and it’s directly connected to your spiritual growth. It is Because the food is alive. It is or you’re eating dead food that doesn’t have that frequency in it, that life force in it. But a good friend of mine taught me that life wants to live and so if you eat alive food, it is fueling your life, and that’s the whole point.

Kim Rogers: 54:45

That’s so beautiful. Yeah, it’s the whole point. That’s so beautiful. Food carries information. You’re taking their frequency and adding it into your frequency in a positive way. That’s right. You’re able to kind of change your thoughts and your frequency by putting their nutrients in you, which is what they were here to do.

Sam Bruno: 55:01

Yeah, absolutely yeah. Like we like to do at the end of every episode, we love to give a nod and respect to the plants because we are plant people. What’s your favorite?

Kim Rogers: 55:14

right now. Right now yeah.

Sam Bruno: 55:15

I’m going to go ahead and say matcha, does that count? Yeah, it counts it’s a tea leaf, yeah, it counts, it is a plant, yeah. But listen, matcha has been fueling me. Okay, it’s been fueling me, fueling me when I need to work, fueling me in the morning I got to get up go move my body when I need to edit our podcast and edit music and create and work and make my sea moss and package up my sea moss and ship it off.

Sam Bruno: 55:43

You know I’m running a handful of businesses and matcha has been my go-to fuel and I’m really grateful for it yeah. Ceremonial grade organic matcha yeah.

Kim Rogers: 55:52

Really good Also lately dirty yeah.

Sam Bruno: 55:56

With a shot one shot of organic espresso and organic clean oat milk and no sweetener, no sweetener.

Kim Rogers: 56:05

I don’t like my matcha sweetened either.

Sam Bruno: 56:06

Yeah, and I like to add collagen to it too, oh yeah.

Kim Rogers: 56:09

I do that. Get that little extra protein. Yeah, it’s great, that’s been my go-to. What about you? What plant, what? What herb? Artist conch it helps with digestion, it helps with libido, it helps with nervous system. It just for me it. When I’m feeling like I got a little acid reflex going on, I’ll hop on and I’ll, I’ll take it and it’s in my red artist. But just artist conch by itself is really great Artist conch tea.

Kim Rogers: 56:37

So yeah, artist conch, it’s a mushroom, yeah, it’s a mushroom, I mean any, any mushroom, but this specific mushroom was the first mushroom I ever took and I found out how powerful, not eating it, but took it as medicine.

Sam Bruno: 56:51

Yeah, I love that. Yeah, I love that. I really hope that anything we shared today, someone takes something valuable away from it. I hope that it resonates and helps any and everyone with food in any kind of way that you need. You know, again, like we said, like it’s definitely no judgment and it’s really just about spreading information and sharing our own personal journeys of what has yeah, what’s worked for us.

Kim Rogers: 57:18

Yeah, because this is our journey that we’re here sharing with you guys, right, and we want you to be your own advocate, whether it’s in medicine, or it’s in food, or it’s understanding your body.

Sam Bruno: 57:30

It’s really your own advocate in your own life.

Kim Rogers: 57:31

Yeah, period and feeling confident in what you’re saying and what you’re doing. That’s what’s important.

Sam Bruno: 57:36

Yeah, yeah, this was a good one. Yeah, thanks, Sam. We appreciate you, we’ll see you, guys next time. Thanks for tuning in. Talking about what’s eating you. Talking about what’s eating you. Talking about what’s eating you.