Craving More Energy? Maybe The Rainbow Diet Is The Answer w/ Dr. Deanna Minich

Welcome to the Holistic Hustle. I'm your host, Jessica Golinski, AKA Holistic Hormone Coach. If you're tired of feeling like you're just surviving, you're in the right place. This is a podcast for you if you're ready to thrive. It's for curious, ambitious women who are committed to ditching the overwhelm and craving an abundant, healthy, delicious lifestyle. Whilst pursuing their passions. We deep dive into healing your hormones, creating more energy, the newest biohacks, more joy, and more you. So pull up a chair and let's get living foreign. And welcome back to the Holistic Hustle. This week I have someone very exciting on Dr. Deanna Minick. And she is a nutrition scientist, international lecturer, educator and Author with over 25 years of experience in academia and the food and dietary supplement industries. She also is the author of six consumer books and wellness topics, four book chapters and over 50 scientific publications which I find fascinating. And through her talks, workshops, groups and in person retreats, she helps people transform their lives practically and artfully through nutrition and lifestyle. So welcome Dr. Deanna Minick. Thank you for being here.

Oh, thanks for having me. It'll be a great conversation.

Yeah, I'm excited. So I have actually been really excited to have you on the podcast because I'm so passionate about the food and medicine and how food is medicine and how it can impact literally every aspect of our lives. And most listeners already know that food can either make you sick or heal you or hopefully anyway. But you talk in particular about the colors of food, which I find super interesting. So why are the colors important part of nutrition to talk about?

The colors signify the phytochemicals in the food. And what we know about phytochemicals is that there are thousands in plant foods and they're doing a lot of different things. They have many functions, everything from helping with hormones, helping with stress response, acting as anti inflammatory agents, antioxidant components. So when we see natural colors in nature, there's a reason I call it a color code. And each of those colors in some way has a grouping towards a certain function. So maybe we can go through those.

Yeah, definitely. I'd love to. I heard you talk about eating the rainbow as well, which, I mean, people have heard it maybe and think about what exactly is that? So I'd love to hear more about the color code and eating the rainbow.

Yeah. You know, being a nutrition scientist for as long as I've had, I have, I've seen things come and go and I almost feel that if I went into the science, I could pick studies to support certain aspects of eating, like meat, no meat. Soy. No soy, dairy, no dairy. It's almost like, you know, there is a bunch of science on either side to support the argument. So that's why we have to look at personalized nutrition, what is best for the individual. But the one thing that I felt that people could not effectively arm wrestle, if you will, is eating more plant foods. So more color. Fruits, vegetables, spices, herbs, things of that nature. That what we see in nature, or at least in the science reflecting what we see in nature, is that there is a decreased risk for chronic diseases with the intake of many of these fruits, vegetables, plant foods, and even on the other side, an increase in mental health markers. So things like decreased risk of depression, decreased risk of anxiety, even greater life satisfaction, creativity, and curiosity. So to me, the colors represent the spectrum of life on the outside to bring out the spectrum on the inside, which is the full spectrum of who we are as people. So it's not just our physical body, but also our mind, our sense of overall well being, our sense of whether or not we have stress. So I do think that those colors help us in many ways. And one of my mantras is colorful foods make for colorful moods. And the kind of color again I'm talking about is not the artificial dyes, but the natural kind that we find in plants in just in the wild, you know. And so there are, there's the spectrum of different colors in nature. And even animals are cued into certain colors. Certain colors in the animal kingdom are connected into their reproductive cycles, even seasonal eating, and how they have certain aspects within their eye that allow them to have certain vision and certain color connections for their survival. So I kind of think it's like that for humans. The only thing is that we have more or less negated the color aspects for food. You know, many times we focus on calories, we're just focused on energy as we think about food. So when I think about, of that, I think of protein, carbohydrate and fat. But really all of these many different thousands of phytochemicals, we may or may not outright see them, but they're working at the level of the cell to create better connections through the body. So eating the rainbow is just a basic premise that I think regardless of just back to your question, just regardless of personalized approaches, it's a good foundation for many people. Just making sure we get each of the colors on a daily basis and that we get variety within those individual colors is What I talk about within the rainbow diet.

I love that you touched on quite a few things there, so I'm going to try and remember it. One, that this kind of mind body connection. I saw one of your Instagram posts and you mentioned the behavior biome and how actually the different types of foods that we eat interact with the microbiome in our gut. And for those of you listening, like the microbiome in your gut, you have good gut bacteria and bad gut bacteria and, or healthier ones and unhealthier ones. And the way you eat supports those good and unhealthy gut bacteria.

Right.

And that indirectly or directly affects the way your mood is and how you feel and think and act. So I really, I thought it was really cool how you called it behavior biome.

Well, so much of our being is determined by our gut microbiome, and I bet it's even beyond the gut. And maybe it's the skin microbiome, maybe the nasal passages, the oral microbiome. We're starting to hear about all of the different biomes that comprise us, which tells us that we are not just cells, we are also made of bacteria, we're made of different viruses. You know, we have this symbiotic kind of universe going on. So what I was talking about in that Instagram post is if our gut microbiome is indeed so powerful and there is a gut brain access, meaning that whatever happens in the gut can transmit systemically to the brain to have an impact. So that's why after we eat a meal, we may feel differently. There is this connection between the gut and the brain. So what I was suggesting with the behavior biome, which I just made up that term, by the way, so that's not. You're not going to find that in the scientific publications, but that we could actually alter our behavior and create behavior change by changing our gut. Because I think for so many people, and here we are talking just on the heels of the new year, and when I'm thinking of all the people that are thinking about, oh, what do I want to do this year? And how do I create change? Many times that change is stacked against us. You know, we just have the same imprint through our daily lives. We have the same ruts, we have the same things that we're doing, we have the same thinking patterns. So how do we actually catalyze that change? We might have to do it at the level of changing our gut. And when we change our gut, we may actually change the brain, which may actually change our thinking, our feeling and then could ripple through into making some change in our everyday lives. So perhaps when it comes to starting a new year, we need to focus on our gut to give us the microbiome we need. And we even hear about this, this is really fascinating because there is this term psychobiotics. You know, many times we hear about prebiotics like the fiber probiotics, which would be the microorganisms, postbiotics. But now we are hearing more about psychobiotics. These are microorganisms that when they're in our gut, they're excreting neurotransmitters and they're actually doing something to our mental status. So it's not too far fetched. I think that we need to work on the gut in order to work on the brain and in order to have some effective lifestyle change.

Yeah, I've never heard of that term before. That's super interesting. It makes sense though. I mean if you have a meal that, I mean the standard American diet and the UK British diet is not far behind. So very beige, very bland colors. We're looking at like processed food or in some cases ultra processed foods and they don't have much color or they're filled with artificial colors. And I remember you mentioned once I saw you say something about the, the, they put the artificial colors into the food for a reason, to elicit a kind of response from the people to find, make it enticing because that's what they're trying to replicate nature and to want that food. But it comes at a detrimental effect to our body. Not like the, the plan, the plants do, but the, the, the processed foods and everything you can feel after you eat them that you don't feel great, like you can feel the difference. But focusing on healthy, vibrant, different color and a variety of, different color of fruits and veggies is really important. But why is it essential? I guess going back to microbiome, why is it essential to have that variety? Because I think if we talk to some people, people I hear it with my clients very often, they eat the same kind of stuff every single day or every single week. They don't branch out much. We're creatures of habit.

Right.

So why is it important to have that variety?

Dietary diversity translates into neuronal plasticity, better heart parameters, better gut microbiome parameters. So in fact that is exactly the problem for food ruts many times signify life ruts. We shop at the same stores, we eat the same food, we make the same recipes, we eat at the same time of day, we need a little bit of structure and the circadian rhythm. We do need to follow some structure. But if you look at our ancestral imprint, it was all about thousands of different plant species that we were exposed to. Literally. I think that what I saw in the literature was an estimate of something like 1 to 3,000 different plant types that we were exposed to ancestrally. And now you look at the average grocery store, the average market, and you're seeing, like, the estimate is like 100 to 300 times. And I think 300 is even high. Yeah, I think 100 is high. It depends on the store you go to. But I do think that we're very limited in the different plant types that we're exposed to. So the reason why we need that diversity is that it cultivates diversity in the gut. So back to what you were saying about unhealthy and healthy bacteria. We have a polyculture of microorganisms in the gut, and the ratio, the balance of those is really important. And when we have a lot of diversity of different compounds, it's like, it's. It's almost like fish food in the aquarium. It's like we're feeding them with all of this diverse food, creating diverse metabolites, which leads ultimately to better resilience and better health. In fact, there are studies showing that if you have a more diverse gut microbiome and you're eating more diversely, that can translate. Translate into things like immune benefits. So we are created within that spirit of diversity. We need diverse experiences to enrich the brain. That's why they. Many times you'll hear, take a different way to work in the morning or do crossword puzzles or try something new, because it's actually creating new neurons and synapses. And we're doing the same with food. We're creating new populations of bacteria that will enrich us. You know, I think it's also really interesting because if we eat the same things every day, we start to concentrate certain things, right? So we. We might get more of a certain toxin if we continue to eat the same food. We might get more of a certain nutrient if we continue to eat that food. But if we eat diverse foods, we can actually create a better nutritional status and help to prevent ourselves from increased toxin load. Many people don't think about it that way, but that's why many times I'm not loyal to a brand. I like to try many different things. Like, you know, one of the things I get questions about is chocolate. And people are concerned because chocolate has some healthy benefits. People like chocolate. But we also know on the other side that chocolate is a depot for lead and cadmium. So leading and pretty substantial amounts. So depending on the brand that you choose, you know, that isn't always controlled for or, you know, not every company is looking at that so many times. What I'll say to people is that it's not just the amount of chocolate that they're taking in, but changing up the brand so that just in case there was a brand that they were eating that had high levels, they're not going to concentrate. Right. They're rotating rotation of food confers overall just better health status. And I've even seen, you probably have seen this with your clients when you know, you have them on an elimination diet, they start eating differently. They have less food intolerances, less allergies to food. I think people get food allergies because they eat the same things every day. And then they have an unhealthy gut, then they start reacting to that food. So that's why diversity is also good, not just for the gut outright, but also for people that have a lot of immune inflammatory issues related to their food intake.

Yeah, I think it's a super interesting conversation. The, the allergies and the immune issues and chronic disease in general. I think obviously it's very much to do with genetics, the conversation of genetics. But being able to choose what you eat and having a variety of these different foods, the variety being important because not only do we inherit certain genetics, but we also inherit the way we eat the food. Eat like the meals our parents made all the time, the ones we love too. So if we're eating the same thing as our parents and they, they may be sick with chronic illness or disease, is there's a, that's going to have an impact on our body as well, right?

Absolutely. And how we think about our parents and what they did. You know, some people just resign themselves to saying, oh well, my, my father lived to 65, so I'll probably live to the same. And my, you know, I know somebody, she's. She just, she's 90 years old and she said, oh, I'm supposed to have this condition because it runs in my family. But yeah, I mean, genetics, if you look at the estimates, about 10% of our health outcomes are because of genetics. It's how we interrelate with our genes. And even further is our epigenetics. So the modifications that are made to the genome that are post translational or not related to our base pairs, they're related to how the DNA is expressed based on its connection with proteins, methyl groups, phosphate groups, etc, so, yeah, I mean, food informs that, right? And so if we have more diversity, it's like we're really. If we just metaphorically think about it, it's like we're dancing with the DNA in a very, you know, resilient way. Whereas if we're having the same foods, we're turning on the same genes all the time, the same proteins, how can we expect a different outcome? You know, it's. We can't change then. So if we want change in our lives, we have to do something differently. And that we can do at the level of our food intake. And, you know, I do think that how we eat is connected to how we live and how we live is connected to how we eat. So if we start to change what we eat and we're more diverse, chances are we're going to open the door for more diverse life experiences because our brain will be different, our gut will be different, our immune system will be different. We might feel more courageous and might be more open to travel and meeting people and having different adventures in life just because we changed our food.

It's so true. I love that, like the, the conversation of having diverse experiences brings me on to. You talk a lot about how food, food is connected spiritually and to spiritual aspect of life. I'd love you to go a little bit deeper into that, if you could, please.

Well, to me, the body is a vessel. It is how we live out our spiritual mission, purpose and our reason for being. And so if we take care of the body, then we're taking care of our, our spirituality, essentially, you know, our connection with this body. And many people say, oh, you know, the body's just part of this earth and I'm just more interested in the afterlife. And. But no, we're here for a reason is my feeling and my belief. And I feel that we can best achieve whatever service, dedication, our purpose. I mean, purpose is. Purpose in life is a really big thing. If you look at the studies on purpose. This is what fuels longevity. This is what you find in centenarians or people who live to 100 is that they have a sense of purpose. And to me, that is spirituality. So I always like to define what I mean by spirituality because it's a little bit different than religion. People can use religion as part of their spirituality, but to me, spirituality is more philosophical. In functional medicine, we talk about it as a sense of purpose and meaning. And so if you have a sense of purpose and meaning to Me that whether you're connecting to nature, to animals, maybe you volunteer. Just recently, this week, I was talking with some women how their mission and purpose is all around children and helping children that have health issues. So I feel that, you know, to me that's like your life force. Where is your life force directed? So how does food tie into that? Well, some people say, you know, oh, I don't have time to pray, I don't have time to meditate, I don't have time to be in silence. But actually being present with your body through the act of eating, I think and feel and believe is a very spiritual act. Because when you nourish the body, you're nourishing your purpose. We are nourishing why you're here. You know, when people ask the age old question, you know, what's the purpose of life? Why am I here? One place to start with getting that answer to the question is just start with nourishing and taking care of your body. So, yeah, I think it's great. What, what I'm seeing overall, like societally is that there is a push in this direction of looking at food and questioning what we're taking in. There's a lot of resistance and I would say rebellion and revolution around our eating supply and our food supply and what food manufacturers are making. People are definitely speaking out and becoming louder and louder about this. To me, this, this is connected to our overall spiritual awakening, that we are looking for a different vibration, we're looking for a different frequency to come in. And one of the best ways to do that is to start with our physical being, our root chakra, which is our bodies. Yeah, we feed our bodies and what we feed our bodies becomes our essence. So if we're eating kind of this junky, processed, dye laden food, how can we expect a healthy, vibrant, vital outcome like that is incongruent.

Yeah, it makes such sense when talking about it. And I think that's one of the biggest disconnects between people these days. We're so much in a rut rush, so much on the go. So everything has to be quick, quick, quick. And we don't take that time to sit with ourselves and with the food that we have. Like, mindful eating is such a big, like, that's one of the biggest things I talk to with my clients and one of the biggest things that make a difference when sitting down with these foods and thinking about where did it come from? Like back in the day, as you mentioned, intuition and instinct from the animals before, but back in the days we used to hunt and prepare and do have this whole cultural situation or what.

What.

What's the word? Yeah, like it, you know, like in Italian cultures, we is very much food oriented and we used to have that more in a society and we don't have that so much anymore. So I feel a lot of it's been lost, which is a shame.

It is. And we just need to bring it back in modern ways. Yeah, whatever that looks like. Like. And maybe it's, you know, trying one new food per week. It's maybe again aiming for the rainbow on the plate at least, you know, throughout the day. You know, we have to find it in. In newer ways. I don't think we can go back and recreate that. What you're describing, it's beautiful and we can romanticize it, but we live in a different age. And so it's like, how do we find ourselves through our food in this current milieu that we're working with? So that's why, you know, I have four principles when it comes to food. The first one is the one that we already talked about, which is color. So having connecting to color and making it artful. And the second one is creativity. I do feel that part of the healing process and part of our connection to food is creative, meaning that it is. It's open to possibilities. And I feel that so many people, you probably see this with your clients, they have taken food into the realm of the head. Everything is analysis, paralysis. Should I be eating this? How much of that, how many grams of this? Is this a forbidden food? Right. It's. It's a head aspect. It's no longer like an intuitive heart felt kind of what you're describing with the Italian feeling of it. Right. So that's creativity, you know, the possibilities, novel food combinations. Number three is diversity, which we talked about. The fourth one that we would have seen in a lot of ancestral patterns is eating to rhythms. And what I mean by that is circadian rhythm, how we eat through the day. Now we have electric light. So people are up later, they're snacking, they're eating before bed. I mean, this is all, you know, really out of sync with our ancestral pattern. Right. I mean, so that circadian rhythm, we also have seasonal rhythms. When we eat food that is in season, we are priming certain things physiologically that need to happen within the body, the food. Like, for example, grapes. If we have grapes when they're in season, and you and I live in the same, I would say latitude, you know, the northern hemisphere. So when grapes are in season, in the autumn, those grapes have polyphenols that they connect into our immune system and even into how the brain is connecting in and wired to what we need to be doing at that time of year. And there are some really interesting preclinical studies about that. So seasonally, I think it's really important because otherwise we start turning on certain genes that maybe don't need to be turned on during that time of year. For example, there are studies showing that eating cherries out of season leads to greater changes in gene expression of things like lipids and different other aspects of metabolism. So it's kind of like if you're eating summer fruit in the winter, you're telling the body to store fat, right? It doesn't mean that, you know, you should never have a mandarin orange during. But when people are in the food ruts and they're eating food out of season over and over again, now we're signaling the DNA to do certain things that may not be in our best interest and may be out of alignment with our physiological needs for the season. So I think rhythm is a big one. The circadian 24 hour rhythm, the seasonal rhythm. We even personally have a, what is called the birth month rhythm. Well, I kind of called it that, but basically the month of your birth is kind of like your time zero. And there are a number of different studies looking at how your birth month can prime you later in life towards a certain type of health status. So, and there, there's a great publication on this looking at, like, people born in November may have higher rates of things like cardiovascular or respiratory issues. People born in March may have, you know, it's not a deterministic way of thinking. It's just kind of like we each have our own rhythm. And so if you're born in April, it might be worthwhile to be looking at, okay, maybe that's when I get my labs drawn. You know, that becomes your season, your rhythm for that year, and you pay attention from your own personal physiology based on that. So I think that there, there needs to be more on it. But there's currently some signs to suggest that even your birth month can play a role.

I've never heard of that. That sounds so cool. I'm gonna have to look into it. Definitely. And I totally agree with the seasonal eating. It's funny. So I'm from the UK, but I spent about 10 years in Germany and obviously UK is an island, so we import everything. You can get pumpkins any time of the year, asparagus any Time of the year, like, everything, any time of the year. And I moved to Germany, and they're very seasonal. They're much more strict with their. With diet or with food in general. And I arrived in, like, summer and I couldn't get pumpkins. I couldn't get asparagus. I couldn't get all these things. I was like, what's going on? Do they just not have it? But they live seasonally, and it's so much better for the people that. Well, they're healthier than the British anyway. So there is something to. Well, there's a lot to it. There's even so much science behind it. So, yeah, I love that conversation. A lot of my listeners are really busy women. And so you mentioned before, I don't have time to do this. I don't have time to do that. So where would you suggest that they start if they're, like, overwhelmed with, like, all the dietary information out there? What's, like, a good place to start?

Well, just start with the. The first principle that I talked about. Just aim for color. Like, forget about counting and just aim for color. So try to see if you can get one of each color of the rainbow. So it's red, orange, yellow, green, a blue green, a blue purple, and then a white. And I bring tan and brown in as well as black. But I think it's really good because, like you said, the average British, and I would even say I travel a lot. So I have seen that this is happening all over the planet where we are seeing brown, yellow and white foods and not like the healthy plant foods. We're seeing a lot of just processed foods, like, even breakfast, like, for women who are really busy, what I would say, focus on breakfast and try to get what you can in the way of stacking the deck towards color very early on, if you can. The other thing might be try one new food a week to encourage more diversity. Right, Just one new thing. You go to the grocery store, you just pick up one thing that maybe you haven't had in a long time. The other thing might be, you know, they. They could, I would say, to look at their circadian rhythm, because for some women, especially women with children or, you know, maybe they're up later at night just making sure that they're eating is during the hours of daylight as much as possible, and then having less food when it's nighttime or it's dark. You know, I feel that people have a deficiency of darkness. Like, they don't allow themselves the darkness. They just live into the night. And that is not so healthy for us. Sleep and how we sleep determines how we eat the next day. So I would say, you know, to pick any number of those things. More color, more creativity, eating in rhythm, having one new food a week, you know, whatever speaks to you, but you know, just to make it very subtle and also to reflect on the why of eating. Right? It's not just the how. When you talked about the mindful eating, I really like that. The how of eating, the what of eating, the when of eating, but also the why. You want to be nourishing and tending to self care through that aspect of a meal. So I really feel like one of the best ways we can take care of ourselves is being very attentive to food and starting there because that's the foundation of our being. So many women want better body weight, better skin, better hair, you know, all of the external things. And the way to get that is by working on the inside through food, right? So when we want those things, I think we have to have an investment in what we put inside of our bodies. Because all of the expensive hair creams, lotions applied to the skin, all of that to me is extremely secondary relative to how we are changing ourselves on the inside. That's the more lasting change.

True nature has the answers. Look to nature. Yes, I know you have a book coming out. Please tell us a little bit about that because I'm very excited to hear about.

Yeah, yeah. So I have a new version of the rainbow diet book coming out and so the way that it's structured, it's all extremely practical. I basically looked at my social media posts like everything that I was saying and to just put my arms around it and then put everything in this book and walked people through each of the colors, the psychology of the color, the physiology and how it connects to our bodies. What are the phytochemicals? What are the foods? What are they doing for you? So I have those main seven chapters like the red foods, the orange foods, the yellow tan brown foods, the green foods, the blue, purple, black foods, and then white foods. So I take you through that, I give you lots of lists and charts and you know, it's again, it's like one of those practical, this would be great for the, the women that you're referring to because everything in it is actionable and it's not from the perspective of following a diet. It's actually helping people to come into relationship with food in their bodies in a new, more inspiring, artful way, I would say.

I love that. And I think that's when the deepest change happens, when you start to nurture that relationship with food and with your body. Right?

Definitely, yes. Because that, that will be sustainable. A diet is something that people go on and off of, but when you take in the rainbow, it's almost like you are creating the rainbow within. You have more vitality, you have. You see life differently. Like it's not just you have a better body to be in. You actually your mind is different. Your emotions can be processed differently. So color on the inside makes for a colorful life on the outside. Really and truly. And I've seen this with people over and over.

Yeah, that's so inspiring. I've never heard that, that saying before, like having it on the inside. A rainbow on the inside literally exudes to the outside. So that's super nice. This has been a more fun conversation than I anticipated. I was like, I could geek out about this all day. I love the conversation. Thank you so much for making it so enjoyable. Where can our listeners find more about you and your work? So when is that book coming out, by the way? Can anyone already like pre register for it or let us know?

Yeah, thank you. Yeah, they can just go on Amazon. It's already on Amazon. You'll see the page there. You can pre order. Should be out February is what we're thinking.

What's the name again, sorry?

The Rainbow Diet.

Rainbow Diet, Cool. All right.

Well, it's not really a diet, but that'll help people to remember that it is about food. So it's really about inspiring more of a rainbow approach to eating. So I'd be curious what you think about it, but yeah, it's based on all of the work that I've been doing in this area for years and years. And so just a lot of my personal strategies and hacks and ways to just come into better alignment with. With food. Cool.

Yeah, I'm definitely. I'll put the link in the show notes below. Everyone listening. And then I have one last question. Is there anything in your field, seeing as we're like at the beginning of the year, is there anything in your field right now that is coming out new in science or new in the food area or rainbow diet industry that you're very much looking forward 2025, is this something new on the horizon?

Well, I mean, I've had this wish for a long time and I know it will emerge eventually. I think, you know, eventually what I'd like to see is how science and spirituality can come together even more. And I, I feel that we can use science to quantify changes in our consciousness. So that's what I'm really connected to, is how certain nutrients, vitamins, minerals, phytonutrients, how do they change our awareness, our sense of consciousness, our spirituality in the world? So what I'm hoping for eventually is where people could take their phone and they could even scan themselves through certain technology, like maybe related to light. They can look at the effects of food that they're taking in immediately. I think we need to look at how food changes our subtle vibration. And while that technology is not out there yet, we are seeing more and more technologies with light, with sound, And I think we need to bring some of those into how we feel when we're eating. Just for my birthday was just in December, so I just got a thermal imaging camera that I can connect to my phone and. And you can take a picture of whether it's somebody's body or your face or your hand or anything really. And you can see temperature changes. And it's amazing because I did this little experiment for myself where I woke up in the morning, I took a picture of my hand, and I could see, like, my temperature was not warm at my fingertips, meaning my circulation probably wasn't great. And then I ate breakfast and I took the same picture, and you could see my circulation had changed. Like my whole hand was lit up like it was warm and active. And I feel like we need more of those kinds of technologies where we eat something and we measure so that we can reinforce that. And people are starting to do it with, like, an aura ring to monitor their sleep. They do it with a continuous glucose monitor to look at blood sugar. So I think what I would like in 2025, and probably it will happen after that, but still I'm putting it out there that we will have more and more technologies to pull us into a better, more aware, heightened, better consciousness level as it relates to our body and our body's needs to truly be personalized with foods and to get a rapid intake. And, you know, not just going to the doctor and getting your annual labs, which is just like a snapshot. We need, like ongoing snapshots so we could see, like, okay, how are we doing with food? How are we. Are we good with eggs today? Or, you know, maybe today would be a good day to have eggs, maybe not, because we had stress and so we can't tolerate them as well. You know, so stuff like that is really what I am looking forward to, is more metrics that help us to connect to food and Its response.

Yeah, I love that my listeners know I love data, I love analyzing stuff. I love metrics. So that's really cool. I would love to see that too. And for anyone listening, definitely go over to Dr. Deanna's Instagram because it's the most colorful Instagram you've seen. And she also really, really beautifully like does connect the spirituality and nutrition and I know of a lot of you listening do love the spiritual aspect side of things so you can put piece both of those together. So thank you so much. It's been such a fantastic convers and I really appreciate you sharing all your insights.

Thanks so much, Jessica for having me. It's been, it's been a pleasure and I like all these questions and your openness to these answers. So thanks.

Yeah, thank you so much and I'm sure it's helped some people out there. Anyone who's listening, if you want, if you're listening to this and you've learned something new, please share. Take a picture and share it on your socials and tag us in it. I will put all the links to Dr. Deanna's website and Instagram and her new book below. And yeah, thank you so much for tuning in.

Thank you.

That is it for today's episode of the Holistic Hustle. I hope you're feeling inspired and ready to take on the rest of the week. I truly love connecting with you all. So please share your biggest takeaway on socials and tag me on Instagram holistichormonecoach. And if you're looking for a little extra boost of positive energy to carry you through the week, I've got you covered. So sign up for my weekday energy email in the show notes below. I have exclusive tips, motivation and a little dose of inspiration. Thanks again for listening and I'll catch you in the next episode.