So today what we're gonna do first is I want to get you started on probiotics because one of the things that we are very bereft of in our culture is fermented vegetables and that's really what we should be eating a lot of during the wintertime. So it would have taken traditionally would have taken our harvest. From the fall we would have done a whole bunch of preserving and Brian's, you know, those big buckets of pickles that are in salt and sauerkraut and you can make all kinds of fermented vegetables you can prevent guacamole and hummus and lots of things so we'll be doing a whole workshop on that but to get you started on something very very simple that you can do that takes no time. It's like making tea is Misa which is fermented soy thing not doesn't have to be soy bean. Sometimes it's right sometimes it's already.

I think they've made it from oats too, but definitely those three I know. But the most common kind is so soy bean paste. So when in Japan before they serve a meal you get a little small bowl of soup. If you've been to a Japanese restaurant you might have had about nuts miso soup, and it's given at the beginning of a meal because it has these probiotic bacteria in it that helps you digest your food. So this is a very easy way to start incorporating a bit more probiotics into your diet from food. And it's the pH of miso is the same as a pH of our blood.

So when you take me so in there's this calming, calming effect that is I often will go and have Companies will suit if I'm feeling a little emotionally out of whack or upset about something. It's a very very common thing to do for the central nervous why this means so you can find you can find me so in the regular grocery stores now like the ones that carry a lot like superstore, I don't know about stovies. I don't get there. In superstore, I know they have some organic nice. So in the organic section, it's a very small little package and you don't pay an arm and a leg for it. But it is organic.

And I mean, you don't use a lot of it each time. But you can get this is a non GMO. So it's not genetically modified soy beans and you want to make sure you do get one that stands out at least. And you can get this at the ancient food store for Oh, it's under $10 so You just take a look. We're gonna make it. Yeah.

So everyone's gonna get a little cup. You're gonna get a taste here. So it's this simple. I've got some boiling hot water in here. And the one thing you need to know about me so is you don't want to put boiling hot water directly in it, because it's got living bacteria for the gut. And if you pour the boiling water into it, it will destroy that.

And it has an off taste, too. I once went to a Japanese restaurant and they were trying to pass off some miso soup that had been boiled. And they brought it to me and I taste it and I said, No, this has been boiled and the guy was shot them I knew that you could recognize Yeah, yeah. Wow. So how much time do you have to really wheat acupoint Well, you're gonna make it. Yeah.

We're gonna admit so when you're good to do is you're going to make a paste. And actually I need to wash my hands. So the first thing about cooking, especially if you're cooking for other people is you tie your hair back. And you give your hands that goes wash, and you do your nail beds. And you do in between two and you're supposed to sing Happy Birthday, yes, two times twice or two times and one time for children, because I'll do it slowly and twice for adults because we'll go Happy birthday to you. So true.

And ideally, if you you know, if you were working in a professional kitchen, you would have a hand washing sink that would be separate from me, fortunately, I don't have that. So I'm gonna, you know, I never measure things. I always do it by taste. I used to measure things when I first started. It's very helpful in the beginning. So I'm Just going to see if a teaspoon is enough.

And then what you want to do here is add just a little bit of cold water. And because it's a case it's really nice. That makes it a lot easier to do it this way I tried once I've got all the water in there, and it just makes it harder. So he make a bit of a paste. It doesn't have to be all mixed in but the more you do it, the easier it will be. And then second three squirts.

That's pretty good. Now It will depend on how much you have sweated today or yesterday. If that tastes salty enough to you. So you do it, you put as much in until you get a nice flavor that tastes good. That's not too salty. I would say we'll all start with like a teaspoon.

And then you'll add some more. This is a bit of a scam teaspoon. So what happens when we don't have enough healthy bacteria in our gut, is that that's what lines are good. And that's what key I mean, we get hydrochloric acid in our guts to digest food, right? That's not spell burn a hole through metal. And the only thing that protects our gut from this hydrochloric acid is healthy bacteria.

And so when we don't have that in our diets on a regular basis, then we are starting to get these it starts to eat away at the lining of the gut and the lining of the intestinal tract as well eventually, but usually it will start in the stomach. And you get small little holes, where undigested food particles start to go through and enter the bloodstream and the body sees on as a foreign invader. Right? They don't the body does not know how to deal with on digested food particles going directly into the tissues in the bloodstream. So then what happens? Your body starts off with immune response, right normal immune response and starts attacking itself.

So keeping the integrity of the lining of the gut is very, very important and how do you know if your gut lining is intact? Well, you can't digest as well as you're used to you have acid reflux, you have burping, you start to eliminate foods from your diet because things that used to be okay for you are no longer working for you. So people will do things like they go on elimination diets they get take the dairy out and then they got no okay, I feel a lot better. They feel a lot better for a little while but they've not addressed the problem. So then the next thing that happens is the they take out dairy, then they'll take out wheat and then they'll take out meat, then we'll go into raw foods and then they're really really sick at that point and the digestion has been so destroyed and the root problem has never been fixed, right 1234567 a one more Aqua Okay, so I'm gonna let just because it's close quarters for a few people put some water in here for a few of you got Yes.

Yeah, yeah. leaky gut. That's exactly what it is. And then now we have. So now we have SIBO small intestinal bacterial overgrowth. So now we have bacteria that should be staying in the large intestine coming up through the seagull valve going into the small intestine and causing a lot of problems there.

This is a very serious issue. The other way you know if you don't have enough probiotics in your system is if you have constipation or diarrhea, that's often an issue. Okay, so I'm gonna give everyone a copy. You're gonna make The other thing that we saw is you're gonna have to stir as you drink it because it will settle a little bit and don't worry about that at all totally done so you're gonna taste more nice throw in there for doesn't taste salty enough or doesn't feel good to you more generally, it's good to have little bit of tofu, soft tofu. And the other thing you can add to this that they often will add is a little bit dark sesame oil. Right, they're accessing the oil, I have some fear and make it through so a little bit lost on anybody.

Let's perfect that lots of times. I find it incredible that before they knew about probiotics in Turkey in Greece, and everybody makes yogurt in India, obviously and has it with your meals and they have the probiotics in their soup. Yeah, it's just incredible. Rafi for the end of the meal. Oh yeah. Let's see.

Let's see not lasting like the meditation center it was last week. That's because nobody correct my old lady and all those years Lacey while I was there. So if anyone wants a few drops of dark sesame oil, if you haven't had it before, I never had what you call and make sure that you like it. You don't need much. So what I'm pouring into Kim's is just This house this house, no, this has no proper lid to it. So it's just gonna pour right out.

So be very, very careful. So this is different than your regular sesame oil that you would cook with and put on your skin. So this and I buy this in bulk because I make a medicated oil for myself and some clients in the winter. But this is your unroasted and this is your real should you can see the difference in color. So they've toasted sesame seeds before they but you wouldn't want to put this on your body and you don't need to put it in the fridge. And you know it's nice to have my address right and I read something I did not know okay.

Most oils are going to be especially, you know, like sesame oil like this. That's going to be very stable. A v doesn't need to be refrigerated. And you should be going through oil enough that it's not going rancid mine. So if you're most people are afraid of saturated fat because of years of misinformation from the pharmaceutical and sugar industry. So the problem is really sugar that has been a big inflammatory issue and hydrogenated oils that have caused high blood pressure, heart disease, all that stuff.

So there are no studies that link saturated fat to heart disease, absolutely nothing. It's really becoming public. You know, like mainstream, it's caught up almost every day or something on the radio or the TV. Now what we're doing, we're gonna make a really lovely soup today. And I love soup in the winter because it's very hydrating. Most people in the world start their day with a brothy hot soup or brought the hot kind of porch, right?

They're not doing this cold cereal and cold milk thing that we do here which is not helpful to the diet to your health at all. And always before I start I sharpen my knife and then using a French chef's knife and if you don't have that one because you're gonna learn some life skills if you don't have knife skills, because that makes if you don't know what you're doing in the kitchen, then it doesn't feel like much fun. So a little bit. My sous chef for the day. Oh, yeah, if you've got props just him to me. Okay, so ahead of myself.

The first thing I want to do is put my brace on because we're gonna have to stick with it a little Rice, I'm just using a white jasmine rice we will use brown rice as well but for today, this will go nicely with the soup. I've rinsed this three times and the easiest way I found to do that is to just put it in a strainer, fill it up, scrub it a bit, don't do it three times in a row. And I'm gonna put this in my instant pot. And in the Instant Pot usually when you're making rice, it's two to one, two cups of liquid whether it be water or often I'll use a mix of chicken broth and water. But it's usually two to one. In the instant pot, it's one to one.

So why because it loses all moisture and That cuts down on if you're using chicken broth. Yeah, you're using all your chicken broth, it's not being the way they cook your rice. How many people have an instant pot? Sherry go? Yeah, I only recommend the don't don't bother buying the cheaper $99 version because it doesn't have a stocktake function. And you really really want the satay function because it's one of the reasons why I like it so much.

I'm going to add a little bit of coconut oil to that we're going to use coconut oil today. Usually in the winter I'm using ghee a lot and we will make gi next time some of you have done that before. But the coconut oil and I got a little bit on my hands so I might as well wrap it in. It's wonderful for the skin. And the coconut oil is really helpful in cleaning out the liver. It's an excellent medium chains saturated fat.

So the very stable, easy to digest, it gives us a lot of energy and if you're struggling with sugar addiction or having stable energy during the day, coconut oil will really help you out with that. It's a it's a very easy to access fuel for the body. It's excellent for people with any kind of brain issues dementia, Alzheimer's, all that kind of stuff. Okay, so you want to make rice in your instance I tend to leave up off the tee and people think I'm saying Insta pot, instant pot and all you have to do for the rice for the white rice is hit the rice setting on the instant pot and how long will it take and that's going to take 12 minutes and but it's that's 12 minutes of cooking and then 10 minutes you leave it on order, and then it's ready to go.

There's a naive question but you rent your race three times. How come the first two rinses are still very starchy. So if you don't rinse that race number one, the countries were racist or are racist made is very dusty. The white race has been processed so it's hide a little bit of that. Travel desktop call it you know, washed off through that process, but you want to give it a rinse for sure, at least one. So if I'm really lazy, I'll just put it in the colander there and run it under cold water.

And that's what I'll do so at least do that. But if you don't rent through rice, especially With white rice brown rice not doesn't matter so much I could wash it because of the dust. If you don't wash your rice it's going to be sticky. And anyone who knows rice cooking will know that you didn't. But you know if you it's not the end of the world if you make sticky rice so the lid is separate but you don't have to buy this any lid that's the size. It's a standard size.

So I have a casserole that also fits. So it was an unnecessary purchase. Okay, I'm going to try to think about this how I would logically usually do it to get ahead of myself here. So the first thing I'm going to do when I start cooking this is how I make myself cup. I know if you're single person that's hard to get yourself cooking for yourself. Sometimes if you've got a family it's easier But I know since the shift of becoming single, some days Oh, it's just I don't want to cook for myself, right?

I have people over a lot that helps. But the other thing that I do when I'm feeling lazy like that is I just say, okay, hit the Swati function. So as soon as I hit that citee function, it's starting to heat up with it. Okay. So when, and that's how I make myself do it. You're gonna hold your knife with your thumb on the blade, and your hands like this.

This gives you a strong grip. This is not a good grip for shopping. You see this all the time on TV people pretending to be chefs and they're too busy. Like this. And the first thing you want to do is get a Can everybody how can we make it so everyone can see. Can you guys see now?

Okay, not too bad. Yes. So, the first thing we're going to do is cut off this end of the onion and I keep my onions in the fridge and I never have problems with criminy. Anything that's cold is not as juicy and that includes people. So you know the term frigid. Okay, so now I have a stable base to cut from right.

And this is the end, if you cut this end off, it's gonna start to irritate you a little more and you peel away. If it's difficult, I just take some ones that layer off. Sometimes you can just get the skin and I'm gonna place my fingers on top. I'm not going to push down real hard, I won't be able to get the knife through You'll see people do it this way first and then this way, other people do it this way first, then this way, it doesn't really matter. I find both work. And I'm going to make vertical slices by making them a little bit a little bit on an angle away from myself.

And I want these to be finely chopped. So I'm using my fingers and particularly the back of this one, but you got to keep all of them back like this where you're going to cut yourself as you get lazy and your fingers start, oh my god. But if you keep them back like this, what you're doing is using your fingers to guide your knife so I can cut with my eyes closed because you're going by feel right. So then when I come up here, I've got my fingers like this and I'm just moving my hand back enough. And then in the beginning you're gonna be slow and then And then you'll pick up in Sweden I could go faster but you want to be comfortable. And there's no sense taking any chances just go slowly play and learn right?

So the instant pot is going to tell me when it's hot. It will say hot. So Sherry, you let me know. And I know I have a goodly amount of time. And I'm angling the knife a little away from me. As I'm saying a little prayer that I can cut my son in front of everybody.

It happens occasionally, you will often see shifts. You know, once in a while I'll have a bandaid and it's because you've gotten distracted and you're not paying attention. So that's more likely to happen to me and then We will put that out there. Everything's gonna be fine when I do pay yourself for the people so I'm gonna put in a good tablespoon or two you guys will have this recipe it's all printed out so you don't have to write the recipe down. And I I think I've written ghee or coconut oil in the recipe but also use sesame oils and hot yet Yep. Okay so now I'm putting the oil in and it will melt first and then we'll Williams so what we're making is a green Thai curry coconut soup.

And the reason we're using so one of the tenants and I are made is to eat seasonally, right? Is coke and local is coconut seasonal or local No, no. So why am I using it in a, in a recipe in the winter here in Canada? Well, because coconut oil has properties that many of you here will be, will be very helpful to you even in the winter. It the cleaning out the liver being a good fuel source, and if anyone's hot and bothered, it's the coolest of the saturated fats. And the only other thing you need to know about the Instant Pot when you put it on the right is that if you don't have your pressure valve in the right spot, that's gonna happen.

Okay. And you'll know it because you hear it so you should be silent. Yeah, you should be silent when it's clicking. Okay. And this is a handy little gadget. That Baker's use I couldn't have it all this talk that I wanted you to see how I would.

Generally I'm usually prepping and cooking at the same time. So we're going to add ginger, ginger and girl. If you want to stay healthy in the winter This will help you Why do you feel Jimmy Carter? We always pay attention. You don't have to be honest. It's isn't it fibrous like, if I if I was gonna rope something with gender, I might not but if I'm Soup the vegetables they take on the skin because the nutrients and raisins below the skin Yes, yes inorganic changes really expensive Yeah, it's it's unfortunate that we have gotten to the place that we are.

So because this girl like I could chalk this up to and I would do it the same way that I did do you because because I'm making this to crush these illusions I'm sorry in the nation. If I can get I don't get up to the agencies for that much So this is just a short creating. Okay, so this is not really clover. This is green tie cream. This is really tasty is hot, it's got chilies in it. So I'm only going to add a couple pieces for like teaspoons for myself, I would probably add a little more but I know there are some people that we can't deal with.

Now usually I would put coconut oil in at this point, but it's gonna burn here soon, because I'm talking slower than I would usually do. So I'm just gonna add a little water to keep it from burning. Open up my coast. Where do you get the green curry? Where'd you get? You're gonna get this education food store.

They can have a variety in the PC mix one, it seems Not nearly as hot, you'll probably use a fair bit more, it costs a lot more. He does a tiny little drive. So it's up to you. So the curry paste it in, like spicy stuff here, C section, international section in the international section. They have all the Indian at PCs, like if you go to the Asian food store it's like it's always a show not necessarily. Girls stores.

Well yeah, you can understand. Okay. So I've got this going. I really I'm going to turn this off because it's often a little bit awkward. Can you turn that off to warm and warm off? Yeah.

I don't want this to burn. You can put any vegetables you want in here. Okay, we're going to use some sweet potatoes and kale, some sweet peas and open finance and chicken and chicken bro. And Lisa if you want me to put these years out and put the chicken in laughs like we do that as well. Now if you want to leave the skin on your sweet potatoes, that's fine. The first thing you want to do again is get a flat surface and use that flat surface to get another smaller flat surface.

On the shop floor these smaller you, the sooner your dish is going to be done. This is a bit too thick. So I'm going to make this is called a high cut founded on a flat surface and bring your knife Stuff like that. So usually your knife is on the table. So the tip of it will be on the table and it's a rolling motion. You want to make sure your shoulders are tense, faces tense that you're relaxed as you're moving along.

I think that will be enough. I'm just gonna chop the vegetables first because I'm getting a little behind on cooking. And that is just fine. So yeah, if something comes up, just turn it off, you can come back to it. So there's going to be a can in your recipe I've done for four servings, which should be one can of coconut in one of these chicken broth. If you have a smaller cannon coconut and the chicken broth, that's okay.

It's going to be good. Either way. All right. I think we'll probably use one and that will be from thanking Chicken Broth heals the guts. Western way you know when you're thinking of making chicken soup well there is a reason for that because it has got healing bacteria got healing properties so that when you were ill, in every traditional culture there's a dish people who are not well and that dish will often have easy to digest but very deeply nutritious food which chicken broth is so so this is already been launched. I don't have a good stand to hold on to.

Stems have gotten a little mushy. When you want to move on your don't use Don't scream The edge of your knife, you can wreck your blade that way. Use the bulk of it. And then you'll see chefs do this, but I learned from a chef who said to your knife, so some people will just do this with their fingers. No, you can do that too. I find I usually end up faster.

And because I'm got my knife here, ellijay needs to lobby. Maybe, yep. So I'm gonna chop this up fine. And there's many ways, there's a really fun little shift an odd way where you roll and then stop it really fine. You get these little ribbons that's quite nice. I'm just gonna do it with very quickly today because I'm showing you a quick and easy way.

The other thing that's really lovely in here and you can switch it up in the spring is leaks. Put leaks in Let's see. They're a little harder to deal with. I mean, they take more washing and they put it in instead of, yes, I put it in wash. You have to you have to run some in water, like in floating water and go like this. So then the hole in between the dirt I know. Yeah.

And so I chop, I rinse it first to get the dirt out of the layers and then as much as I can, then I chop it all up. Then I put it in my colander in a big bowl of water, rinse, rinse, rinse, repeat. This has been months. So if you do it that way, I've tried it other ways, and it just takes more time. Okay, can you hit the sauteed function, Sherry or Ellie, thank you. We'll get back to work.

And what else do we need for this? We've got the chicken. He said. So in this corner These are gonna go in at the end so they really didn't have to come out right now. So once we get this going, this is not going to take very long and what I did at the chicken This is just one of those roasted takeout chickens. Okay, so And now you can get them that they're free from hormones the one you got wasn't but they said they depends like on the example.

They send them and if not, they're out the door. If you shop some places have blue goose in our areas selling organic chickens for a very reasonable price the whole chicken and chicken pieces but you know, then you're gonna have to roast it. So I never heard of that. So bees, yeah, yeah. So depending where you shop, you're going to have access to different things. External Trump everything but I want to I want to I want you to get to that.

Technique down and I'm going to make a small video with just the chocolate so you can see it really easily and I'll send that out when it's okay. I can also send you a link to the shelf that either contains a great video so now I'm going to put the rest of the coconut milk in. So you know that cream on the top. Is it just the same as the coconut oil there? Okay, cream. Yeah, so there's coconut cream, coconut oil, coconut water, you know, I could replace that with the chicken broth and I forgot that would have been a more economical thing.

Okay, I watch the shop online. He's always saying no, don't do what I just did. And you know, that's a great, amazing, yeah, this is one that leaves no shirt on and you just picked the lid off, so you're never quite sure can. Okay? So Can someone put this on soup for me so you got to hit the off button first. And then you got to put it on soup.

And I'm gonna have a little taste of this and how I do that so that I don't use the after screen after soon. I just want to taste it for saltiness at the moment and for flavor in terms of the green curry pace, because now would be the time to put more in if I want to put more in for you guys. Like Joel. So I will put a little more. Did I use all that up? No.

Oh, take some more. Thank you. Yeah, I'll finish down a little bit because it is a little twice as high but we aren't in service with rice too. So if you have access, and I don't very often Where did you get them from is or the only place I've ever gotten them is the Indian food stream and they don't always come Give it a little rub and give it a smell. I had to put 123 maybe four or five in there. So is it on soup now?

Okay, so it will come to a boil. The one thing about the instant pot is it doesn't do one of those really low simmers. So the only way you can hide a yet that really low simmer is to use the slow cook function and you can adjust it to high medium low on your adjust function. Okay, so we're going to let that come to a boil. It's gonna cook until the potatoes are pretty much so I'm going to throw the kale and the peas and I'm going to take you out she's gonna do the chicken broth and other pieces of chicken and then we're going to do a little get in touch with your get moment many people When we're sitting down to eat, we've got our minds are thinking or thinking about what we got to do next, we've got so much trying to eat or eat or there's chaos around us.

Oftentimes, I'll go into a restaurant to a restaurant and walk out again, because it's just too darn noisy. to digest food, you can't digest Well, in a chaotic environment. You can't digest well if you're standing up. So eating at a counter standing up, not a good practice on a regular basis. Once in a while anything is okay if you're fairly healthy, but you don't want to be doing these practices will cause problems over time in the long run. So to digest Well, you have to have the breath a certain way.

If your breath is up in your chest, if your shoulders are lifting towards your head when you breathe. if nothing's happening here, this should be moving. So if that's not happening, then your digestion is not going to be as good as it could be, because you're in fight or flight mode. So one of the things that we're going to spend a whole session on, as soon as I can fit it, I think I can fit it in is going to be working with the breath. Because the breath is determines your whole physiology. And if it's this high kind of lifting thing that most people in the West do women we hold here and we breathe up here.

I mean, we have a whole generation of course, it's in the West. So you you have to have movement here. It has to be relaxed, the body should be relaxed, if we're tense and, and anxious enough in our minds. Number one, we're not going to be in touch with how hungry we are. And so we're going to eat from that emotional place. So if you have problems with overeating or binge Eating, you want to check where your breath is, before you eat that bag of cookies or whatever it is you're gonna go for because you're probably going to be high in the chest and your mind's going to be, you know, going about something or another.

So that's a key part of health, you cannot be optimally healthy. There's lots of healthy people that are not getting sick. But the measure of health and iomega is not just that you don't get sick, is that you are alive and vital and you have energy all day long. You have good sleep at night. You don't have to worry about constipation or diarrhea. Everything's just kind of working like clockwork, and you're happy.

So if you're not happy, your your health is going to suffer. And so whenever you go through a life event where things are where you've had a stressor or something external that Been upsetting to you. And, you know, for me it was the last couple of years leaving my ex partner. So I knew I had to be extra careful for a couple of years like you really have to take care of yourself when you go through a life stressor. And it required more meditation for me to keep even close to being even heal emotionally. Especially in the beginning.

I had to really put into place all the things I've learned through all your VEDA in yoga, in order to keep myself healthy through that experience and I have not had a cold and many, many, many years. So frequent colds, people think things are normal. They're not they're a sign that you have a weakened immune system that things aren't functioning. Any symptom that you have small little symptoms we should be paying attention to so that we In going into a more extreme direction, and that's what we're going to talk about today, the six directions of imbalance that we will go into. And that will cause disease and we want to catch these imbalances before they become disease. So when you go to your medical doctor, they have no clue they don't even ask you, you can only talk about one thing now and you have 10 minutes to an either Vedic doctor, that's insane.

Because they're going to ask you questions about all aspects of your life to give a full picture of what is actually happening and what is the root cause. If your doctor doesn't know how you live your life, how can they help you? They never ask you about some doctors are getting better and asking about stress and they might recommend yoga even which is great. So there's been a little shift in there. But what is on offer and all your beta is so in depth and brilliant that it's all about Criminal at this point that it's not being welcomed by the West because allopathic doctors can work very well with natural paths and all your Vedic doctors and traditional Chinese medicine could be a lovely system. But they've done everything they can to suppress it because the pharmaceutical companies are making billions.

So there are people that are not do not care about our health, who are running the health system, and basically have been lying to us for decades. So, you know, some people feel they need to mince words about this, but I'm getting too old to do that anymore. I really don't care. If you're feeling stressed, the more stress you stress is, all of a sudden things are stressful, right? We would all Say yes, that's just what other people feel stressed over things that some of us would say, well, that wouldn't bother me. Some people are more sensitive than others, right?

We have different body types. So the thinner, finer bone, people are going to be a little more shaky. When it comes to emotional distress. Not always, sometimes the COP is having a hard times too because they feel it a lot. They're very heart centered. So miso soup is very helpful when you're going through stress.

So it's coconut oil. So I will often if I'm feeling out of sorts, or I feel a little anxious or I feel like I need some good energy. I'll take a tablespoon of this and just down with the one thing you need to know about Coconut oil is if your liver is congested, and you take a whole tablespoon of coconut oil just on its own. You may have flush, it's gonna flush out your liver. And if you may get some symptoms, so nausea, maybe some bloating, maybe some skin eruptions, so any of those kind of signs, then you know it's too much for you. So I always suggest that when you're first starting coconut oil unless you're cooking with it, it's a bit different.

You're not going to, you know, one tablespoon and all that soup is not a lot, but that you start with one teaspoon and see how that goes. And if you're wanting to lose weight, have a teaspoon of those before you eat a meal. And do it once a day. And if you're okay, then add another teaspoon to another meal. So you know you do one teaspoon a day then you can go two teaspoons. And then if you're so fine with that, you know, then go for it.

So people who live I once knew this Jamaican fella and He was the first person I saw do this, he would just take a tablespoon and down it. He said all very good for you. We do it all the time, all the time in Jamaica, you know, whatever. So so this is a lovely, lovely addition to anyone's diet. It's not local, it's not seasonal. But because most of us have some level of inflammation.

It's not a bad thing for us to be using in our diet. So there are some things that even higher Vedic doctors online will make exceptions for and coconut is one of them. So yeah, now one of the things that the coconut oil that I didn't know you told me is cooling, know everything and I Aveda you have done this this is in comparison, in comparison to everything else. You cannot say this one thing is cooling right? Well, and we do say that because of language, it would take us forever to talk about it otherwise, but on the spectrum of oils, coconut oil is the most cooling and it does have a bit of a refrigerating effect to the body. So it is classified as a more cooling fat, but it's still fat so it does have that quality of energy to burn.

But yeah, it is it of all the fats this would be your most cooling so for people who are inflamed have a congestive liver which is probably everybody here to some extent because we live in the West you know, I do a lot of things to help myself but I had a pretty rough starting life. So I'm I have to be a little more careful.