Mar 29, 2022
Could you even define healthy food today? Not many could easily. Given the unique individuality of the gut biome making a healthy food for one, poison for another. On every “healthy food” diet today there is a way to do it “dirty.”
Keto, vegan, vegetarianism… done using packaged and processed foods without reading the label full of chemicals you’re eating… it’s known as following a “dirty” dietary stream. Alternatively, eating “clean” whole foods you prepare and plan based on the nutrient density of them, most often grown recently requiring water and sunshine has the opposite effect on the body. Remember the famous fit-to-fat-to-fit experiment with Drew Manning? He purposefully gained 40 lbs eating “junk” imitation foods and processed products. That was “dirty” keto. He then reversed it and resumed a clean whole food diet.
The rule for healthy food that’s plant-based, is eat more plant foods and less foods made in a plant.
When you’re looking for fast and grocery store aisles that are full of fake foods wearing the label “keto-approved” or “vegan-friendly” it can be hard to remember these are marketing terms. They feel like labels of approval to the unsuspecting consumer trying to make better choices.
Enter my guest for this podcast. Where do we start? Where do we begin making changes ourselves and not perpetuating habits we were taught for future generations? We’ve got some answers in this episode.
After a decade of teaching holistic health, Lisa Jendza could clearly see a need to gather in the kitchen with like-minded individuals. A new ecosystem is needed that organizes resources from health advocates, food producers, and farmers to influence the shift to conscious consumerism.
Freedom Kitchen is a place to gather, to nourish and to love.
Lisa Jendza is a business and health coach who has owned a Wellness Spa and co-founded a Commercial Kitchen/Cooking School. A dynamic change agent and business guru, she cut her teeth in the business world with GM and EDS, leaving a successful career with HP after 25 years, in the fast-paced world of IT Consulting to coach others on holistic health modalities.
“Our freedom begins and ends in the kitchen.”
-Lisa Jenza, Freedom Kitchen
Questions we answer on this podcast:
Listeners, the Fork in the Road Freedom Kitchen Summit isn’t to be confused with prior guest and Flipping 50 friend Sheree Clark’s Fork in the Road business name. These are two separate entities, though so surprise both have chosen this name and title for the very literal and figurative meanings it has relating to food and life. We apologize for any confusion you may have had.
“No matter where I serve my guests, they seem to like my kitchen best.”
-shared by Debra
Connect and attend the Freedom Kitchen Summit: