“Foods with No Carbs and No Sugar” @RyanTaylorNaturalRemedies Review

All right, I think we are live. Hello, everyone. Thank you so much for being here. Let me unmute myself. Goodness gracious. Come on in. We'll let everybody get settled, and we're gonna go ahead and get started. Hello, hello, hello. Good evening. Thank you so much for being here. I'm just gonna get right into it, you guys. I'm not gonna slow cook you. Hey, Chelsea, I found some other stuff for you today. Oh, you know what? I meant to send you something, but hello. Thank you so much for being here. I saw a video that really struck me today, and I wanted to review it with you all. I didn't know what best way to cover it. Hey, C. Miles, thank you so much for being here. So glad to see you all. I'm gonna make sure my sound and everything is good. Oh, boy. All right, you guys, let me pull up the video that I saw. Let me just close some other stuff. Just had a lot going on today. Happy Thursday. Hope you all are doing well. Thank you so much for hopping in with me. We're not gonna go long tonight. When I scheduled this, I realized that Lead Attorney is gonna be going live shortly if he's on time. So I'm just closing down some stuff, and I wanna show you guys a video that I saw today. So, oh, dear. Hopefully we're still here. All right, there you are. Hey, Phil. I know, late night. Late, late night. I didn't mean to, but y'all, just know that mom has been going through it with the swimmer and everything. But let me go ahead and drop the link to the video that we're gonna review, and I'm gonna go ahead and get started. But where are my banners? For anybody new here, hi, I'm Maggie, your substitute teacher. Welcome. I usually welcome you to my struggle cooking class, but as you can see, I'm not cooking tonight, but the kitchen is behind me. I saw a video today that I wanna review with you all. I am not a professional chef, and I am not a professional YouTuber. I'm just a mom and a home cooker, and I've been sharing my health and wellness journey with you all, and my love of food, and oh, don't I love the food. But I've made some changes. Sorry, y'all, I'm multitasking. I'm getting the video up. I've made some changes. A lot of changes. I am now living a sugar-free, dairy-free, and gluten-free lifestyle after being tested for food sensitivities. And so let's see here. Let me turn off the sound and get the link so I can give credit to the original poster. This is a recipe, not even a recipe review. It's a video review. Ryan Taylor is his name. So let me drop this link for you guys. Look who we got here. Let me take attendance really quick. Thank you guys for hopping on. All right, so we got Chelsea here. Hello, Chelsea. Thank you, my dear. Thank you for being here. Val is present. Yes, ma'am, we are late tonight. I won't keep you guys long, maybe about 30 minutes, so we'll keep an eye. When TLA goes live, we'll make sure and release you hostages. Thank you so much for being here, Veggie Veggie. We've missed you. I hope you're doing well. Thank you for being here. You know, when I think about, oh gosh, is it too late? I have to remember that we have scholars all over the country and all over the world. And so I know you guys catch me when you can. So I'm glad that you're here. Hello, Ebony with the X's and hearts, Ebony X with the hearts. I love that you're feeling festive. Thank you for being here, my dear. Living Out Loud, the podcast, always here for the crispy edges. Hello, and thank you for being here. All right, you guys, so I dropped the video and I will actually update the description so everybody has access to this, but I'm gonna share my screen and I'm gonna play this video on mute and we're just gonna chat. I will also drop the link in case anybody wants to come up, but you can just sit back and relax. We're gonna chat tonight. I will be back in the kitchen cooking for you all very soon, but for now, gosh, I'm so much better in the kitchen behind a pot. Like when I'm getting here and I'm like, what do I do now? I just need to share my screen. So I have the video open in YouTube. Let's see if this works. Okay, I already gave you guys the link and I'm gonna maximize this full screen. All right, so let's see if you guys, okay, so you guys can see this. Let's see, I'm gonna change the view a little bit. All right, so that's gonna cut off the words and I want you guys to see the words. So I'm just gonna hop back down and then when I'm sharing with you guys, we'll come back up. So let's, oh, gave you a little bit of a spoiler. How about that? Let's go to the beginning. All right, so I'm just gonna let this play with no sound and I'm gonna narrate you guys through. This came up in my feed today and I thought it was excellent because a lot of this is what I do. So this video is talking about foods with no carbs and no sugar. And let me just go back really quick and I will pause. So I am not into any type of fad diets. There are a lot of diets out there and you guys know that I say they all work. The key is you gotta find something that you actually can maintain because whatever you do to take the weight off, with a little exception, you kind of have to do the same to keep the weight off. And you guys know I've been on Nutrisystem, I've been on Weight Watchers and I've always said they all work. But if you don't like the food, as soon as you go back to eating your regular food, you know it's gonna come right back and then some. So there's a lot of science out there. You know I say, I am not the food police, please do what works for you. But when we talk about carbs and sugar, what I have learned for myself, and I'll just swap this, what I have learned when it comes to carbs and sugar, and I am no doctor and I am no health scientist, but we know that sugar and carbs burn quickly and the body actually looks to burn them first in order of operation, if you will. And I've really learned this by watching my oldest son, Marcus is a swimmer, swims shady, and they actually tell athletes and runners or swimmers or anybody that really needs to consume a lot of calories to really load up on starches because they need those calories, which is the opposite of what we wanna do or what I wanna do, those of us with stored calories who wanna get rid of them, not giving my body as much or any carbs or sugar means that there's not any there to burn quickly or to burn first, which means the body starts to look for the stored calories, which is the fat. So that's really it in a nutshell. I'd love to know what you guys experience with this, but when I have been tested for food sensitivities in the diet that I eat, which is pretty much sugar-free, dairy-free, and gluten-free, what I do eat is lean protein, some veggies, the less starchy veggies, very little starch and just about no sugar. So when this video popped up, I was like, oh, let's take a look. We got a, oh, TLA is live. He actually went live, wow. Okay, all right, y'all. So let's just go ahead and play this video and I'll talk through this. We'll just go for about 15 more minutes. I kind of banked on him being late, but look at it. He surprised us. So let me just play the video and I am playing this intentionally with no sound. Let's switch this off. Yeah, I love this subject too. Okay, so you can see he's saying here, and basically the sound on this video, and I did drop the link is, you know what, I'm just gonna take time. I am just gonna take my time. I just wanna capture what he's saying here. All right, so he's saying, if you wanna lose weight and get healthy, it's important to lower the carbohydrates. What did it say? Carbohydrates that you eat. And again, I am no doctor and I am no scientist, but we all know what the carbs are. If you don't, maybe we can learn together. I think this is interesting because there's been a lot of science about how the body loses weight, how the body burns fat. I say, do what works for you, do what you can maintain, and of course, do what's healthy. For me, I've already shared. So I love this subject too, my dear. So, you know, this is what he's saying. And again, this video is Ryan, what is it? I should, I wanna make sure I get his name correctly. Ryan Taylor. Ryan Taylor is the original, should I say author? So I want to lose weight. So I am eating a low carb, low sugar lifestyle. Your goals may be different. Your mileage may vary. Please do what works for you. All right, let me make sure. Okay, so let's take this down. All right, so let's pause here. So what is he saying that junk foods, and y'all know junk foods, the foods that we all know and love, especially if you have kids, you may find yourself in, you know, a drive through from time to time or more. And they're just, there's really no way around it. They're just really high in the type of carbs that are not good for us and the refined sugars. And it's basically anything that's mass produced. You know, to me, when I think of process, I think of, you know, did it come through a machine or did it come naturally? I try to eat as natural as possible. I don't always get it, you know, get it right. And this time of year with the gatherings, we just had Halloween. There's just gonna be a lot of opportunities to kind of just shove it in. And I know when I was ripping and running and, you know, struggling, a big part of it is because I was trying to get, you know, to quench that hunger. And I was doing it with a food that it really wasn't good quality food. So maybe y'all can relate. So, you know, don't beat yourself up about it. Y'all know that I'm not the food police. What I have learned and why I'm your substitute teacher is I do enjoy eating and I do like the foods that I like. Today, I had hot dogs, but I had the grass-fed, you know, hot dogs in a cassava tortilla as opposed to a lower quality hot dog in a bun. Let's see, Val says, you came across a pretty good low-carb snack at TJ Maxx. Plantain chips, great alternative. Yeah, there's so much stuff out there, you guys. And that's what we're gonna do on my channel is really just experiment with the foods. And of course, it's gotta taste good, but if it can be better for us at the same time, why not? All right, let's keep going. All right, so again, in this video, he's just kind of narrating. Now, you know, this one really got my attention. He says, these have been proven to cause inflammation throughout the body. You all know that's where my whole journey started. I had so many aches and pains that I thought was just I'm getting older. And I found out it was inflammation, which I didn't even know that was a thing. So it's good to know for me, because when I eat this way, when I'm traveling, when I'm on vacation, when I, you know, eat whatever I want, the joint pain comes back. And when I eliminate this stuff from my diet, I feel better and I'm not popping pain pills. So for me, that is life-changing. And what's interesting is that the weight doesn't necessarily change, but I feel so much heavier and bloated. So that's just been my experience, and that's what I'm sharing with y'all. All right, let's keep going. So he's talking about the liver. Y'all know I'm not a doctor, but you know, of course, this slide is important because he says over time it leads to, or it can lead to these health issues. Y'all know I'm always gonna tell you to do what your own doctor says, because I'm not a doctor. Yeah, that fast food is slowly killing us. I know, Chelsea. Chelsea says the same thing. Inflammation was so bad and your back was killing you at 33. I'm telling you, I had a knee that was so bad when I would go to stand up, I would have to kind of shake it up. I was always the last one in line. I hated that. I'm like, I'm too young to live this way. So you all know I used to be pre-diabetic. I used to have elevated cholesterol and I used to have borderline blood pressure. And the life-changing thing for me is that, you know, in my 40s, I'll be 47 later this month, all of that is normal now without medication because I've completely changed the way that I eat and snack. So Val has a question. Maggie, do you take any particular supplements or vitamins? One second, yeah. Okay, excuse me. I do take magnesium, the gummies, magnesium gummies, and I'll see if I can find the link and drop what I use. Actually, they may be in the Maggie's cheat sheet and apple cider vinegar gummies, I take those. I'm probably supposed to take, you know, like calcium and some stuff like that. You know, a woman my age, honestly, y'all, I don't. I just prefer to eat a good variety of foods as natural as I can and as colorful as I can. That's one of the things that we'll see here. Of course, if you need to take medication or if my doctor tells you to take it, take it. But, you know, every time I get my blood work, it's normal, it looks really good. You know, blood pressure and all that is normal now. So I'm just keep doing what I'm doing. Hello, Mishon. Y'all check out Mishon. Thank you so much for being here. Mishon is part of the Lead Attorney's Mastermind and let us know if there's where you want us to look for you, Mishon. All right, so let's get back to the video. It's really just a collection of slideshows, you guys. So we won't be on here long, but I just wanted to share it with you and have a chat. So what I say, it's not what you eat from time to time, it's what you eat all of the time. So don't let any of this stuff scare you. You know, the holidays are upon us and I've shared with you guys, we just wrapped up our Thanksgiving series of different catering options. But what I share with you guys is on Thanksgiving, on Christmas, on New Year, birthday, whatever, I enjoy myself. I eat what I want. I set the table and then I also put to-go boxes with it. So I give myself that day and then the next day I'm back on my regular eating plan. That's what's helped me to maintain. I'm 80 pounds down with 20 more to go, but I am not gonna deprive myself. You know, on my birthday, I'm gonna have cake. You know, I'm just not going to not do that. So yeah, over time and every day, that's what we need to worry about. All right, so he's gonna cover 12 foods that he considers healthy. And these are low carb foods and less than three grams of sugar. So I'll pause there. I don't count, oh, sorry y'all, I didn't give you guys the full screen. I'll go back and show you. Cause again, this is just a collection of screenshots. Okay, so he's gonna go over 12. So we're gonna go over them pretty quickly. Look at me shine with the 299 super chats. Super chats come to the front of the class. Thank you so much, Michonne. Michonne, and I'm not gonna call her what lead attorney calls her. So she is Miss Michonne in Maggie's class. Thank you for the 299 super sticker. Y'all see how my software translated, but I appreciate the super sticker. Y'all don't even have to be here. And I know lead is on. I scheduled this and then I looked down and I was like, oh crap, lead's gonna go live. So I wanted to go ahead and keep it, but we'll go through these 12 foods. But what I was gonna say, thank you so much, Michonne. Thank you. Y'all please check her out, check out her channel. She's got some really, really entertaining reaction videos if you ask me. Thank you. So Michonne is the stream sponsor. Y'all, I am going to try, when I'm in front of the laptop, I'm gonna try and do this. Oh, let me edit it first. I'm not good at this. I'm better with the apron on. All right, I think I got it. I think I got it. All right, so we got a stream sponsor. Thank you so much, Michonne. Okay, so what I was gonna say, you guys, I don't count calories. I don't count pretty much anything. I do look at ingredients. I have a list of foods that I avoid and a list of foods that I do have, but I do have to watch out for sugar. And my metabolic specialist said everything I eat is supposed to be under six grams of sugar. So I wanted to call that out. I wanted to call that out because if you look here, he says that he's gonna go over 12 foods in this video. So we're gonna go through those together and just talk about different ways that I've made them. And then you guys can share if you like them or if you don't like them. Let me continue pressing play here. Okay, so we talked about that already. But what I saw here, he's gonna cover 12 foods. So we're gonna go through 12 foods. And under three grams of sugar. So this is even lower than my threshold. So I was like, wow, let's take it out. And so you see here, he says eating these and replacing these junk foods. Can I move over here? Okay, no. So he's just saying eating these to replace junk foods. Oh, it doesn't. Yeah, okay. Sorry, I'm having to get used to this. Bring nutrients to your body and allow the body to heal naturally. Again, I'm not a doctor, but hey, if you eat better, I know I feel better when I do. So my whole channel is about the substitutions. I don't want you to deprive yourself because I'm not gonna deprive myself. But let's see what substitutions we can make. And you guys give me your tips of how you can incorporate these 12 foods that he says are low carb and no sugar. All right, so let's keep going. That salad looks kind of nice. All right, so he's giving a disclaimer. So I'll just go ahead and say the same thing. Y'all know I'm not a doctor. I don't know any of this stuff. I am just doing what works for me, but I wanna share with you all. So his number one is eggs. So pasture-raised just means they're allowed to walk around freely and not in the cage. You can see here, there's some good healthy stuff in eggs. I'm not a scientist, but I do like eggs as a great source of protein. I'll eat them any time of day. Boiled, I'll eat them as a snack. I do love a good fried egg on a sandwich, but fried eggs. And he's saying here, if you eat two to four eggs a day, this can boost your whatever he said. I guess I need to go back. It goes a little faster than I thought. And then Veggie, I see your question. Boost your nutrition. And he says, these will keep you feeling full and focused and reduce cravings. So I'll pause right there. That's actually really good. What I have learned and kind of learned the hard way is that if I give my body the good stuff, I want less of the bad stuff, but it really is like a habit that you've got to do. Ah, Diana says, best medicine is implants. Yeah, let's put a pin in that. He's gonna say something about that. Chelsea says, you wanna go sugar-free or as low as possible? That's your next goal. Absolutely, I know you could do it. The sugar was probably the hardest thing. And we're gonna talk about that when we talk to my metabolic specialist on the 29th. I was cranky for about 10 days, but once I got it out of my system, it's funny, you don't really want it. It's amazing how the body can adjust, but then yes, once you bring it back in. Veggie is asking, have I taken ashwagandha capsules? No, I haven't. Let me know about that. Oh yeah, egg salad, that's great. We can make egg salad with like our Walden Farms or any of the lower calorie mayos, relish if you can have it, salt, pepper, paprika. You can put it on a healthy cracker. If you eat bread, you can put it in a sandwich. You can just eat it by itself as a snack. That's something that you could make in advance and scoop out. I love that. And Chelsea says, you're addicted. We're all addicted. And see, that's the problem. One of the things that I learned is there's so much additional sugar and stuff that's not even supposed to be sweet, like pasta sauce. And they put sugar in it to keep it on the shelf. And then it's like, when you go to eat something sweet, you've already consumed so much sugar. It's like, how can I cut back? But yeah, that's why I'm always showing you guys the substitutes that I use, some of the brands that I use to cut sugar and some of that other stuff. We're all in this together, y'all. I have not arrived. All right, so let's keep going. Ah, number two is kale. Sorry, y'all, I got an Airbnb guest coming tomorrow. Okay, great. Kale. Oh, sorry, let me switch it. Either you love it or you don't. I have made kale chips. We've oiled them with a little salt and pepper in the air fryer. Those are great. People like them in a salad. I think you can even put them in a soup. Look who's here. We got Jason Brown. Hey, thank you so much for being here. Jason Brown's stopping by. I'm in his mixed group. We'll have a meeting for the Wives Club tomorrow. I'll just go ahead and say, I am now offering consultations for a variety of things. Maggie wears many hats. Yes, I am passionate about, you know, food and making these healthy substitutions. I am also an MBA and a corporate, former corporate executive for the Coca-Cola Company. So I just did my first consultation on LinkedIn and I've hired, I've let people go. I've done all that. I work in tech. Let's see what else. I'm also an Airbnb hostess, super host for six years. There's my guest suite. So I rent that out. So I know about being warm and welcoming. And I am also offering relationship etiquette consultations. And that just means, you know, you all know I was married at 25 for 10 years. It was a modern marriage. So more of a 50-50 marriage that ended in divorce, which is amicable. And so I co-parent and all of that. But since then I have been in a relationship with a very traditional man with very high standards. And so I've had to make that switch. And so if anybody's interested in having a Maggie meeting, I think the link is in the link tree or the description. You can do 30 minutes for $30 or 50 minutes, one hour for $50. If you want a private one-on-one consultation with me, you can pick my brain. All right. Thank you so much for being here, Jason. Yeah. Oh, I forgot to say when he was with us, I actually did book a session with Kevin Samuels, not for my own image. I know I'm a five, I'm average, but I wanted to give back. And I'm a boy mom, so I don't have daughters and I don't have a sister, but I see myself in a lot of younger women. And I wanted to offer my life experience and coaching kind of in a big sister auntie kind of way. And I asked his permission, is actually he gave us his blessing and we started a private community in his Patreon, coaching women on relationship, advice, if you will. I am not a serial dater. Maggie cannot tell you how to get one. This is not that, but if you struggle in maintaining something real over the long-term, I might be able to give some perspective on that, but we're here for the snacks. All right. So focus, focus, Maggie. Let's keep going. Where were we? We were talking about kale, right? Kale salads, kale and soup, kale chips. Either you like it or you don't. I do have a little hack for how to keep it from being so bitter. I am unique. You just joined. Oh my goodness. We have got to collab. Y'all remember we did her taco recipe. I just missed. Thank you for joining. If you want to come on over to YouTube, you can see the side by side. Thank you so much for being here. Oh my goodness. Wow. Okay. Focus, Maggie. Trying to work on some collabs for you guys. It's coming. We do have a hack I'll share with you guys. God, I feel like I'm all over the place, but I wanted to say this about the kale. Kale can be very bitter. This is the hack that I've learned. Usually with greens, people will wash them first and then chop them and put them in a salad. And then they have that bite to it that you don't like. The hack that I've learned with kale is if you reverse the process, get your fresh kale, cut it first and then rinse it in the colander because whatever's in there that makes it bitter, there's a chemical. I don't know what it's called, but once you cut it, you kind of release that. So if you cut it and then rinse it as opposed to wash it and then cut it, it's less bitter in your salads. So that's a little tip for you guys for the kale. Oh, you're welcome, Dirty Diana. I just had to do that. She's giving me permission. I love singing that. Y'all, I appreciate it. People have been telling me for the longest time to share more, but I hesitated because I didn't think anybody would care. And I've been just giving this advice away for free because it is a labor of love. But I do see now that it could be helpful. So link is in the description if you guys wanna chat. Pick your topic, however you wanna use the time. I'm happy to pass it along. Okay, let's see. Where were we? Back to the video, back to the video. Okay, so we talked about eggs, number one. Kale, number two. Here's the science behind it. Not a doctor, but vitamin C, oranges, calcium, milk. This is good for my vegetarians or people who don't eat meat products. Kale has some really good health benefits. And you can see here, smoothies and whatnot. Make sure I give you guys. So no starch and no sugar and healthy fiber. So that's great. All right, so let's pause on number three, red meat. I know we got some vegetarian scholars and we got some vegan scholars. I am not a vegetarian nor vegan. I do eat meat. Basically what he's saying here is that, I know I do eat beef, chicken, and turkey. Find the protein that works for you. This is interesting, the Oregon meats. I know Southern girls, so don't judge me, but I do like chicken livers. Mom used to make liver and onions. I haven't had them in a long time. But the key here is that you want good quality meat. Not all meat is the same. And I know it's an investment. I'm not the food police, so I'm not going to say, oh, it has to be organic. There are some people that really believe that, but the cleaner and the better quality meat that you can get, it's better for you. But basically this is what I snack on, protein. Hey, Keisha, Queen of Hearts is present. Thank you for being here, my dear. But yeah, and grass-fed. Here's the thing with the grass-fed. So when we think about animals in nature, cows, let's just talk about beef. Cows, when they're roaming around free, they eat grass. That's natural. But when we have mass-produced, they want to kind of fatten them up quickly. And so that's where we get the corn and some of the chemicals and some of the manipulated food that they feed the animals. And then unfortunately, when we eat them, we get that as well. Again, not the end of the world. Start where you can, but wherever you see meat products, if you can get grass-fed meat or milk from grass-fed cows, it just means they're eating the diet that's natural to them. Val says, ooh, me too. Oh, you like chicken livers or liver and onions? I know y'all. Everybody has something that someone else would think is disgusting, so I don't judge you. I love it too. All right, let's keep going. So we talked about grass-fed and how that's natural and better if you can get it. All right, let's keep going. He has 12, so that was number three. And then we'll let you guys go. We'll all go listen to Lee. Okay, so we talked about grass-fed beef, lamb. Love a lamb chop. You can see why he says this helps with protein and B12s and iron. For those of you who may be anemic, I'm not a doctor, but you know iron is important and iron supplements can have other side effects. So if you can get it naturally, even better. All right, number four is one of my favorite. Cheese, please. Y'all know I love the cheese. But I thought this was interesting. He says cheese is one of the healthiest sources of fat. Now we do need some fats. Again, the good quality fats are better for us. There was a time back in the 80s or whatever when I was coming up where everything was like fat-free, fat-free, fat-free, and we thought fat was bad. But then people realized like, oh, you know, it's not necessarily the fat. It could be something else because you can't eat as much fat as you can carbs. You'll get like satiated or almost nauseous if you eat something too, too fatty, but we can throw back the chips all day. So anyway, cheese is a good source of, according to this video, a good source of good fats. Now, let's see what else he says about cheese. This counts as a protein for me. So you all see me eating cheese a lot and I love it. I've had to make changes in the type of cheese, but something about fatty acids, proteins, and some improvements. Let me see what you guys are saying. Oh, this was my favorite slide. What did Condemnia say? Hello, sir, we've missed you. So good to see you here. Let's see. I was just about to say animal liver is one of the few things I will not willingly eat. It has a sort of grainy texture like gluten-free bread. I understand, sir. Hey, you know, to each his own. Y'all will never probably, never say never, but I probably won't ever cook on my stream. Like, I don't know, maybe I could do liver and onions, but some things I know I just got to keep to myself. Okay, so on number four, and he's got 12, make sure your cheese is high quality and from grass-fed cows and goats. So again, we talked about the grass-fed because that's natural. So the milk that they produce will be more natural and doesn't have a lot of that other stuff in it. If you can, it's not the end of the world, start somewhere. But high quality, one of the things that I've changed in my dairy-free journey. So when I say dairy-free, that means the cow milk protein I don't tolerate well. So I do a lot of the goat's cheese and now I've been turned on to sheep's milk cheese. There are some plant-based cheese, but I love that he says here, high quality from grass-fed cows or goats. So the one thing that I'll say here is I now eat pretty much exclusively real cheese. Any of that fake cheese, and y'all know, I'm not throwing any shade, but like Velveeta or even the Kraft, any of those pasteurized processed cheeses, I know they make a good grilled cheese, but I opt for a cheddar, a mozzarella, something that's a real cheese. Y'all know what I mean. I know Bill's here for the liver and onions, me too. We may have to do it one day. I know my mom used to make a meal with rice and gravy. Okay, stop. Okay, so I really was excited about that. Grass-fed cows or goats, y'all know I'm huge with the goat's cheese. Goat's cheese is an acquired taste, got a little bit of a tang to it. Some are stronger than others, some are milder than others, but basically, my body tolerates it better, so it's been approved for me. All right, let's keep going. So that was number four. So we see some of the benefits here. High quality. So these are some of the brands. These are some of the types of cheeses, cheddar cheese, and I don't know what the other ones were. So I did drop the link. Let me drop it one more time so I make sure I give credit. This is a Ryan Taylor. So I'm just gonna copy the link and I'm gonna put it in the chat for you guys so you guys can see the actual video. Bill is here for the liver and onions. Oh, hold on. Number five, pecans. I thought this was interesting. So I don't really eat a lot of nuts. They're not approved for me yet, but this is good to know. If you are going to consume nuts, apparently pecans are some of the lowest carb and lower sugar nuts. They have good amount of fiber. Of course, don't eat too much, which helps control blood sugar. That's good to know because that just means it slows things down because your body's actually working to process it. So it's not just like flooding with sugar. That's a fiber is good if you have blood sugar issues. Again, I'm not a doctor, but if you have a choice, pecans could be a good choice. And we've done like roasted pecans on the stovetop. You can put them in a skillet, just dry and just kind of get them warmed up. That's really nice. Or we've also done like, what are they? Like the candied pecans with a little bit of goat's butter for me or melted sugar-free sugar. So there's lots of options there. Diana's here. She's loving it. Thank you so much for the hearts. All right. So let's see what else he has. All right. So we talked about nuts. So that's an option for you. Pecans have a lot of good stuff in them and monounsaturated fats. So I guess that's one of the good fats. And that's another thing about when you eat the healthy fats because you can't eat as much of it. It does curb your appetite. And he's giving some suggestions on how you can eat them. I love this. Nuts with some sugar-free chocolate. So I'm thinking like a healthy trail mix. You could probably make your own. Number six should be pretty straightforward. Cauliflower and cruciferous vegetables. Y'all can see them here. Get your greens in. This is kind of, I don't want to say it's a no brainer, but you know, vegetables. Yeah. It's 100% essential. Especially the, you know, the green low sugar ones. So he's given some tips here on the type of vegetables and why they're good. So the phytochemicals, y'all know, I don't know, but it's basically, you know, the stuff that comes from the green color. So if you have a need for potassium and magnesium, and then look here, the insulin resistance. I know sugar issues plague our communities. So try and opt for some greens, you know, maybe throw it on a salad if you can. Number seven for him is wild salmon. Salmon is big, you know, over here. It's not approved for me yet. I do eat it from time to time. But when you're talking about healthy, ooh, granolas. Ah, Diana, granola. Granola. Was this with the pecans? Yes, pecans. And Belle is saying, we may need a new snack series made out of these great foods. Okay, we can come up with some different ways to enjoy these. I know, Condemia says I'll tear up some salmon. Y'all, I really like it the way that I've cut it up into squares when we made those little fish bites. Y'all remember those? I thought it was great. I thought it cooked up really nice in the air fryer, crispy skin on the bottom, but some people like the proper filet. So hey, give them what they like. But yeah, wild salmon. And he's gonna talk about why wild, but the oil from salmon is that good, omega-3. If you can get it, salmon is great. So many ways to be versatile. You know, I love, look at this board. I love the smoked salmon. We've done our, what is it? Not bagels, but when I had those slices, we've done that. He says it can reverse, you know, some of the damage by eating so much sugar. Who knows? And he says, avoid farmed salmon. So y'all, again, start where you can, okay? If you can get wild caught, it's better. If you can get organic, it's better. Don't beat yourself up about it. You know, we all are on a journey. Condemia says the salmon bites were bomb. Thank you so much, Condemia. Oh my gosh, yeah, I love the salmon bites. I just thought it was great. I just put them on a salad. I don't even know how we ate them, but they were so good. Thank you for that. But yeah, so what he's saying here with the farmed salmon, so basically, you all know, when they basically have these big tanks that they put the salmon in to make it easy for them to get them, they don't have to go out to the wild. You know, it's just not an animal in its natural habitat. So of course they make it look as appealing as possible. Sometimes they add, you know, color to it and different things. Again, start where you can. You know, if you can get wild caught, really a lot of it is just the awareness. I know when I used to shop, I would just go grab salmon. You know, what's the difference? But sometimes just slowing down and having the information so when you can, if you see wild caught, maybe, you know, that could be something that works for you. But it's very common to get, you know, farm raised salmon. But, you know, just wanted to share. I saw this for the first time. I wanted to share with y'all. Let's see what else he says. All right, so smoked salmon, salmon bites, salmon filet, so many different ways to eat salmon. Now this one was so exciting for me. Look at this. Butter is number eight on his list. And you all know I'm a big fan of my goat's butter. I'm just like y'all. I used to cook with just regular like Crisco vegetable oil. But the fats that we used, again, some are natural and some are laboratory made. So wherever you can go for natural, go for natural. So some of those oils that are like really, really chemically, they just, the body doesn't tolerate them well, okay? So wherever I can, I use butter. And he says pure butter that has not been blended with vegetable oil. So I use goat's butter. If you can have cow dairy, then, you know, have some for me. But, you know, when you see me making pancakes and I'm putting, you know, the butter on the griddle, of course you could spray it with Pam or something like that. But I'm very excited that I can have pure butter. And mine comes from goat's milk. You could also have, I guess, cow's milk butter. So let's, we're more than halfway done. Let's see here. I don't know what this face is. I guess, does it age you less? It's one of the healthiest sources of retinol. Maybe that's why Maggie looks so good. Is it the butter? I don't know. It's so weird. But butter has, I like this slide too. Butter has a bad reputation, but the cholesterol in butter is essential for your body to build hormones. I did not know this. I don't know what y'all think about that, but I know goat's butter has been approved for me. And one of you scholars inboxed me that you were down like 11 pounds just from switching to vegetable oil to butter. So, you know, wherever it makes sense, you get that butter flavor, you get that butter browning. Maybe you can saute your vegetables in a pat of butter instead of, you know, one of those highly processed, you know, chemically oils and see what happens. What did I say, Diana? Oh, is that why Maggie's so young, the butter? Maybe I've been greased up and rubbing it on my face. I'm eating the butter. All right, let's see what else he's got. All right. Oh, look at all this. Insulin, estrogen, testosterone, cortisol. Isn't it so weird that butter could be good for losing weight? So he says, start cooking your food in real butter instead of inflammatory oils to strengthen your bones. So yeah, I don't know any of this stuff, the gallbladder, the bile, all of that, but that's very interesting. All right, I'm gonna pat. Oh y'all, did I? I'm sorry. I'm over here looking at, let me just go back so you guys can see what he said. And then I'm gonna skip over sauerkraut unless anybody really loves it. I think we were here and I'm just gonna play it again so you guys can see. Start cooking your foods in real butter instead of inflammatory oils to strengthen bones and calcium. Who knew? This one really made me excited because I am a butter lover. So I keep it in the house. Y'all see me use it all the time. Yeah, fermented cabbage. We're just gonna skip. Val says butter is your number one essential. And what do you use, Val? Do you use any particular butter? Yes, condemn ya. Coming right up. I'm gonna just let this play the sauerkraut. I am not a fan. Fermented cabbage. If y'all like it, I love it. I just, I can't do it. I can't do it. But apparently it's a great option for no carb and low sugar food. So I don't wanna knock it. It's good for digestion. It's got fiber. So this is, you know, I don't love everything. I'll always be honest with you guys, but I just can't get past it. Okay, how about this? Condemn ya, ask and ye shall receive. So number 10, and he only has 12 things. So we're almost done, y'all. And then we're gonna hop over and listen to the lead. Avocados made the list. So when you're cutting out, he says when you're cutting out carbs and sugar, you wanna add some more of those healthy fats. So we talked about butter. Avocados are also great. I use them sparingly. You guys see me put them on a salad or the avocado toast we made. And you'll see here, condemn ya, avocados and olive oil. So he's gonna talk a little bit about olive oil as an option, but yes, that is definitely one of the healthy fats. So yes, sir, yes, sir, yes. And avocados are one of the most nutrient dense. Avocado just makes me happy. I love that creamy texture and that mild flavor that can just cool something spicy. I just, I'd probably eat one every day if I could. So it's got some other, you know, which one of us needs to lose a tummy? Okay, so condemn ya, this is for you. So I'm gonna pause here. So he says, similarly, extra virgin olive oil is one of the healthiest cooking ingredients. So good to know. Butter and extra virgin olive oil. Maybe you can incorporate those two instead of some of the other oils that you've been using. But yeah, I don't know. I just like the flavor of butter and the browning that you can get, that you can absolutely, this is one of the healthy fats. Oh, Diana says avocado oil is great. Never even thought about that. That's right, because we got our avocados and our oil. Yes, avocado oil is great. It's supposed to have a good smoke point so you can fry in that. Vel says you use all real butter like Kerrygold and Land O'Lakes. Yes, ma'am. When you can get the Delamere now. Absolutely. Yes, absolutely. I love it. And, you know, even the grocery stores, Walmart and Kroger and Publix, they all have their store brand. It's really just, does it come from real milk without any extra stuff in it? You know, butter just comes from, you know, stirring or shaking. I don't know how they make it, but, you know, it just comes from simple ingredients. Simple ingredients. All right, so that was number 10. Let's see what his last two are. So we talked about avocados and olive oil, anti-inflammatory. Y'all know that's a big one with me. I can't even tell you what life is like not limping around and not taking pain pills. That joint pain is nothing to play with. And so here's the deal. When I eat the way I'm supposed to, I feel great. When I enjoy myself, I enjoy myself knowing I'm gonna pay for it tomorrow. I'm gonna be stiff. I'm gonna be achy, but I drink a lot of water and get back on track and it will subside. So I've been through that cycle enough times, not enough to fall back and gain the weight back. But yeah, I feel it. Boy, do I feel it. All right, so let me give you guys a full screen. All right, so anti-inflammatory, avocados and olive oil. Anybody familiar with this? The pain, the joint pain, swelling, inflammation. I'm telling y'all, when I eat that stuff, took my socks off and I had like an indention around my ankles. I was like, oh no, we are not doing that. Coconut oil for high temperature and avocado, olive oil for everything else. Thank you, Dirty Diana. All right, so he says, okay, I'm gonna skip over this one. He says, add nutritional yeast to your diet. I've seen this in some recipes. I have not incorporated nutritional yeast. If anybody has, let me know. But I guess it's just like a yeast that you spoon into stuff. I don't know. But he says, if you're really exercising a lot, this can help. And I guess with some mood stuff, I don't know anything about that. But start consuming one to two tablespoons of unfortified nutritional yeast daily. Okay, if you want. I don't take it, but not because of any reason. I just don't know anything much about it. But this is a no carb and no sugar food. So that's 11. And then number 12, his last one. This made me happy. And this is something that I can do better. He says, to heal any ailment or to lose weight, eat freshly chopped herbs in a salad on a daily basis. And so I thought this was good because this is something that I can do better. I use my spice rack a lot. I can cut up and collect some more fresh herbs and use that in cooking. Val says, butter is heavy whipping cream and salt. You mix or shake it past the whip stage and it separates. The solid fat is the butter. Exactly. So it's just less ingredients and it's from a more natural source instead of laboratory made. That's all. But don't beat yourself up. If you got what you got, just we have the information. Ah, Diana uses nutritional yeast with popcorn. I've never thought about that. I guess you sprinkle that on. That's interesting. Okay, good to know. Y'all have some really good tips here. All right, so let's, yeah, so he's just gonna give some examples here of freshly chopped herbs. I struggle with the plants, but mint, basil, parsley, oregano, cilantro, my favorite dill, rosemary, and thyme. So I'm gonna try and incorporate more of these into my cooking. No starch, lots of healing properties, supports weight loss and blood sugar management. I just saw this video today and I wanted to share it with you all. I do agree that if you use more fresh spices in your cooking, you might need less of the other stuff. And he's just kind of talking about the science behind it and where it can help. Tiny amount of carbs. That's always good to know, but you don't need much and you get a delicious flavor. Okay. So yeah, I think that's it. I'll just let this play. Yeah, vibrant taste and flavors. But yeah, I wanted to share this with you guys. So let me pause here so we can see the, this is basically the summary. So for anybody just joined, this was a list of 12. Oh, it tastes like cheese. Diana says the nutritional yeast tastes like cheese. Now I'm gonna ask about that to see if I can incorporate that. Okay, I did not know that. If anybody else uses nutritional yeast, that's good to know. So here is the summary of the foods that are no carb and no sugar. I eat a sugar-free, dairy-free, gluten-free life. So I eat eggs. I'll eat kale occasionally. I do eat red meat. I do eat cheese, love it. Pecans occasionally. Cauliflower and cruciferous vegetables, yes. Salmon occasionally. Butter all the time. Sauerkraut, never. No, no sauerkraut for Maggie. And then avocados occasionally. So this was just to kind of share. And if you guys have the opportunity to make some substitutions, see how you like it. Never know, you never know. I think it was you, Val, that said we're kind of all creatures of habit. Oh, here are the last three. Nutritional yeast and herbs and spices. We're all kind of creatures of habit. We kind of just do what we've always done or like our mom did it. But, you know, we can all get better. Basically he's saying here in a nutshell, avoid the cheap stuff. I know this, you know, better quality food is more expensive. It is an investment. But in my experience, if it's better quality, I eat less of it. What did I miss on the cheese? He just said, let me go back. All right, so it's important that you avoid conventional cheap meat and farmed fish. So y'all know like bologna, pumped full of hormones, antibiotics and grains, you know, just get something that's real. Turkey breast or I don't know, pastrami. You want grass fed, wild cat, wild caught fish and pasture raised eggs. Choose organic, you know. I know, and Kirk Anderson feels very strongly about this. You know, you wanna avoid the pesticides and whatnot. I always say, start where you can. All right, so I'm gonna let this continue to play so you all can see. But yeah, I wanna go ahead and wrap up since lead is live. But I just wanted to share this with you guys. It came up with my feed, came up in my feed today. So, you know, as you're making your own choices and as you're cooking your own foods, there are some low sugar, no sugar, low carb options that you may enjoy. So he's just talking about intermittent fasting and different techniques you can do. I always say, do what works for you. But I wanted to go over those foods, but it is late. I wanted to give you guys something today. I think we've already done the commercial. Oh, I didn't talk about the course. I'm gonna give you guys 30 seconds and then we are going to dismiss and I will see you all tomorrow. If you like what I'm doing, please consider subscribing, hit the notification bell. And whenever I go live, you can be part of the class. Hopefully you guys can see, he's still talking about what to avoid. Yeah, okay. Farmer's market is the best quality. Yeah, I hear you. There's a good one in my area. All right, so you all know I'm a proud student of Lead Attorney. I'm actually about to go chime in on his chat. I finished his course, both of them, and then I created my own. Maggie, the substitute teacher, my channel was monetized in four months. It usually takes a year per lead. But if you're interested in how this income thing works on YouTube, you can check out the link in the description. There's the link in the ticker as well. You can preview a video for free. It's two hours of content, broken up over 15 videos, and two hours, 15 videos. And yeah, the coupon code is thanksTLA. Y'all, I'm an early bird, it's late for me, but I wanted to get you something. ThanksTLA, regular price is $50.50, but with the coupon code, you get $15 off, bringing it down to $35. So if you have a channel and you're not monetized, or you're thinking about starting a channel, you wanna know how the monetization works, you can check it out. But yeah, other than that, if you wanna book a Maggie meeting, you can book a session with me, and we can talk about whatever you think I might be able to help you with. I got a little bit of experience on a lot of things. So, oh, Mondo came through. Hello, Mondo, good evening. We are wrapping up. I'm actually gonna bid you all a good night. Yeah, let me take this off now, we are done. All right, everybody, thank you so much for being here. Like Val said, if you want to come up with some recipes using these top 12 ingredients, happy to. But this time of year, as we're enjoying all the delectable treats, you can keep that list of 12 in your back pocket. For example, when I want a snack, I'll just boil some eggs, and then I'll have those as a snack as opposed to some of the other stuff I used to eat. But I'm gonna go ahead and dismiss class. Thank you so much, Instagram, class is dismissed. And Facebook, YouTube, Twitter, class is dismissed. If you're gonna watch TLA, I'll hop on over and I'll see you guys in the chat.