#31 - ASK JORGE: How to NEVER feel hungry while fasting with guest co-hosts @navitaszach and @megadelmanrn.

Hey everyone, it's Jorge and welcome to the Jorge Cruise Show, all new format. Super excited to have you guys listening to today's episode. Today's episode is brought to you by Navitas Organic. And I want to tell you about these people because one of the things I've been doing now for almost 3 years is been using chia seeds. And chia seeds is something that I use to cheat the fast. And if you joined me in January with the COVID of Prevention Magazine that went out to 7 million readers, you know that we use flat belly meals to cheat the fast. I call them meals, but they really are cheat meals because they don't break the fast. So as much as they fill you up and they have 30 grams of fiber, they don't break your fast. And it was really designed for people doing my OMAD method. OMAD stands for one meal a day, which a lot of times, you know, like today I was talking to a client and she is recovering from cancer. And so a lot of times my clients that are super sensitive to disease prevention or want to maximize disease Disease Prevention. When you Google search OMAD, you'll find out that the autophagy levels— and autophagy, not to get into it here long term, is basically your body's ability to, uh, do housekeeping, you know, gets magnified when you exceed 16 hours. You go to 20 hours or 22 hours or 23. Client I was working with, she only eats for an hour a day. She eats well, but what do you do the other 23 hours of the day? Well, hopefully you're sleeping. But if you're not sleeping all 23, which I hope you're not, hopefully just 8 hours, right? 7 or 8 hours. Uh, some have seen a little more, a little less. What do you do the rest of the day when you get up? What do you do to curb appetite? And obviously, if you guys read my first book, uh, on intermittent fasting called Cruise Control, you know about using healthy fats to curb appetite in your beverage, whether it's tea or coffee, with your choice, whatever you want. And that curbs appetite significantly, really does, the healthy fats. Turns off hunger. But when you get to like 10 or 11, sometimes you need something a little bit more. And so for me, it's been chia. I put chia in water, I'll add a little stevia, a few drops, try not to overuse it, 2 or 3 drops of stevia. You guys know I love Sweet Leaf, it's a great sweetener. I'll put that in with some chia, some water, and if it's 1 tablespoon, it's about 10 grams of fiber. Totally fills you up. I mean, if you do that twice or 3 times before, say, your eating window, if you're doing one meal a day, you can get to 3 or 4 o'clock doing that, you know. And it's fiber that's just gonna go right through you because the chia blooms and creates this beautiful effect. And the reason this is so important though is because you want quality if you're gonna be eating that much fiber. And so Navitas was the brand when I did all my Google searching, kept coming up as the only one that was really at the level I wanted to as organic. A lot of people say they're organic, but they, aren't certified organic, and for me, Navitas, not only do they have all the credentials, shall we say, for an organic superfood company, but they provide the best quality. And so I was really interested in learning more, so I actually invited to New York City the two owners. They're gonna be on the show today, Meg and her husband Zach Edelman. They're the duo, and they've been doing this for over 15 years, almost 20. And I can tell you their passion, their commitment to superfoods, is crazy. I've never met anyone this obsessed. These people are on their game. They go to Peru, they go to these parts of the world where these superfoods are found. And these are foods that, you know, were used as medicine really, and to give people superpowers, if you will. So they're called superfoods. Reminds me of the Black Panther— have you guys seen that Marvel Comics movie? Because of my kids, my teenagers, I see these movies. But I did like it. And, uh, so think of chia as a superfood because it's an ancient superfood. And they have so many great superfoods. And what I wanted share with you right now before we started the show is that they want to give everyone listening a 30% discount code. And I thought, you know what, this is pretty cool. I want to make sure you guys have the best chia seeds if you're going to be doing my cheat meals, a part of our 4-hour window of eating. You've got to cheat the other hours when you're not eating. And so if you want to jot this down, this is your discount for 30% off your entire order. It's not just chia, anything at their Navitas Organics website. You simply go to their website, navitasorganic— Navitas is a cool name, it stands for energy— and it's navitasorganics.com/cruise. How cool is that? My last name, C-R-U-I-S-E. Hopefully you're not spelling it with a Z. So you go to navitasorganics.com/cruise. I'll spell it one last time: N-A-V-I-T-A-S-O-R-G-A-N-I-C-E-S.com/cruise. C-R-U-I-S-E. It's worth it because if you want to load up on superfoods during this COVID-19 world we're in, you know how much I love wheatgrass, doing that for 30 years. You know what I think of maca for energy. You know about vitamin C and whole food versions of are better than not, and they have all those things in food form. Superfoods, you really are, and they're the world's best in my opinion, you know. So I wanted to make sure you guys got this discount code. You have to type in the discount code once you get to that website, uh, for the 30, and just type in in all caps CRUISE, C-R-U-I-S-E. And let me know what you think. Give it a shot, guys. I mean, 30% off, it's significant. I want you guys to benefit from this. That was part of, um, part of their gift to you guys. So thank you, Meg. Thank you, Zach. And let's get to the show, guys. This is going to be a kick-ass show. We're going to talk about how to cheat the fast. Meg's going to share with us how she's lost quite a bit of weight actually using the, the flat belly meals using her own chia seeds, which she wasn't before. And you're going to learn why this thing works, because I can tell you, chia for me has changed my life. It's given my clients, whether it's Dorinda Medley or Sonia Morgan in New York, the ability on the Real Housewives of New York to literally eat one meal a day and never feel, feel hungry. So this stuff works, and you want the best if it's going in your body, and you want organic. You don't want all the chemicals, the pesticides, all the stuff that's out there. So check them out, navitasorganics.com/cruise, promo code cruise. Share it with your loved ones, get some superfoods. All right, let's get to the show. It's a fact, 91% of us have a dangerous amount of belly fat, and it isn't just unsightly. When you have too much belly fat, you lower your immunity and increase your chances of diabetes, stroke, cancer, and even poor respiratory health. The good news is that the New York Times has reported that really short interval movements are one of the most effective ways to get rid of belly fat. Hi, my name is Jorge Cruise, and I'm known as the 8 Minute in the Morning trainer to the world's busiest celebrities. I've been a fitness trainer for over 20 years, and you may have seen my work with Oprah Winfrey, Khloe Kardashian, Kelly Ripa, Tyra Banks, Wendy Williams, Kelly Clarkson, Dr. Oz, Tony Robbins, or even Steve Harvey. My passion to find the best science-backed fitness shortcuts has allowed me to write over 30 books and become a multiple New York Times bestselling author with over 9 million books in print. And I know I can help you too. Imagine getting the confidence you want during this COVID-19 world by having a fitness edge in your 40s, 50s, 60s, or beyond. Even if you don't think you have enough time, money, or the willpower to exercise, I know this podcast will show you how to finally get a total life reboot and flat belly. Welcome to the Jorge Cruise Podcast.

All right, welcome back to the podcast, guys, and it is May 11th, middle of the month, and you know, the optimistic part of me is happy that Mother's Day was yesterday. I always think about my mom, and she taught me so many great things when I was a kid. And, you know, I'm kind of doing what I'm doing here partly because when she passed, I kind of made a commitment to help others. And I feel like Mother's Day for me is a fun time to remember all the memories I had with her. And as my mom, and, you know, she was a unique lady, full of energy, and got me to do yoga when I was a kid and all that. And do you guys— oh, by the way, guys, welcome. I want to welcome Meg and Zach Adelman. The other duo, or the dynamic duo of Navitas. How are you guys doing? Did you have a good Mother's Day, Meg? I have to ask.

It was lovely. My family treated me really well, and we had a nice relaxing day outside, which was a blessing.

Good.

You got some fresh air. Good, good. And did you get breakfast in bed or a dinner made, or did you have no kitchen duties? What did they typically do? Has this been a good Mother's Day, or did they forget this year because of the pandemic?

Well, you know, I like to fast in the morning. I'm following your Flat Belly Method, so dinner. They did dinner and I didn't have to lift a finger for dishes.

Oh, yummy.

Good.

All right.

Well, we could talk forever what they made you, but let's talk about something I love since you mentioned the Flat Belly meals. I'll tell you, you know, today we're going to be talking about chia seeds. So everyone that knows about what I love and whether you've been watching The Real Housewives of New York and, you know, the episodes keep getting more crazy. I'm scared to see the Halloween episode because I was with Sonia and She gave me a very passionate kiss, and I usually don't kiss on camera. And, you know, she had a drink or two, and it was just a fun time. But regardless, you know, Sonia and Dorinda Medley are two of my clients in New York, and I can't wait to get back to New York one of these days. But still not— I'm not venturing out to New York. But, uh, and I know certain people are with the right gear and all that. But regardless, I'm just so excited because, Meg, before we dive into chia, you've been using my Flat Belly Meals And, um, and we all know that they don't break the fast, and chia is such a special food. I feel like today's episode, I'm so excited because I've been using that chia for almost 3 years for the purpose of cheating the fast because of the fiber and the way it blooms. And you're going to talk about it from your perspective, Meg, and all that. But, um, do you mind bragging with everyone how many pounds you saw kind of drop using these Flat Belly Meals, Meg?

Yeah, at the beginning of January I dove into your 19-day challenge to begin, and you know, I thought I was doing everything right, but whatever adjustments I made from your intermittent fasting plan and the Flat Belly Meals really helped me drop about 10 pounds that was kind of lingering from the holidays, you know, the overindulgence that the holidays bring. So that was a great start to 2020.

Yeah, I love it.

Well, congrats, A+. I'm gonna give you a little round of applause. Bravo.

No, it's good.

It really is. And what I love is that using chia really gives you this beautiful fiber, which we're gonna talk about, and fills you up without being hungry ever. And it's beneficial in so many ways beyond that, because as much as you don't really absorb it to the point where it breaks a fast, the carbohydrate aspect, the nutrients in there— that, and I want us to get into what else is in there, but it's just not fiber. That would be a lie. And there are special nutrients in there, and, and it's a superfood, but not all chia is the same. And I wanted to ask you, Zach, because, you know, I, I only discovered this more recently, I would say in the last 4 or 5 years. You know, wheatgrass, when we talked about that, I've known that for almost 30 years. But chia, you know, I think, yeah, I want to say, I want to give thanks to Gwyneth Paltrow out there because she's using it a lot. And a lot of the celebrities I work with in New York, like Kelly Ripa, have been using it for years to make puddings. Wendy Williams uses it. I mean, there's Any woman who has a small waistline seems to know of the chia seed, but tell us from your perspective, Zach, why not all chias are the same and yours are organic. And I know that sounds kind of like everything's organic now, but tell us why you guys were the first, is that right, Zach, that really were certified organic in the US? Yeah?

Yeah, well, I wouldn't say we were the first certified organic in the US, but we, when chia started coming to the market, the United States in 2007, 2008, it wasn't a massively cultivated crop, and people were— the growers and traders were trying to get interest for this ancient Mayan and Incan superfood. And they used it back in the days, it's like, it was like, it's called a warrior food even, because You could travel with not a huge amount, but it would fill you up, as you said. And that's probably why you started using it to cheat the fast, is it fills you up and gives you energy at the same time. So what we did is we started sourcing it, but we kept stumbling across basically the same organic certification papers just with different names on it. So it forced us to really dig deep and really go to the root source of it, the growers, to source truly organic chia, which we've been doing since 2008. So we really pioneered in the natural and organic food industry truly authenticated chia seed and really brought it to the market and built a lot of awareness for it early on. And now you see chia in just about everything and people use it as an ingredient, as you said, pudding and all sorts of things. In nutrition bars, it's one of the core staple ingredients in nutrition bars now. So we're pretty proud of that legacy, and it's something that, you know, I encourage your community to really source a good organic source of organic chia and from reputable companies that really take that, you know, very seriously and have testing methods and protocols to make sure they're consistently testing chia because it can get adulterated or contaminated along the way. And it is so widely grown now that you really have to choose your source wisely. And we have, you know, well over a decade of experience working with it. And we've sourced from, you know, Argentina and Paraguay, which is one of the biggest growing regions. We've even at times over our history looked at Australian sources, sourced from Mexico at one point. And so we have just a really longstanding history and experience working with this amazing seed.

I love it.

No, and it is a seed. I mean, I think it's so interesting that, you know, this product has been around in the world. I mean, for, I mean, how many, what's the first use of it that you've heard of it as a superfood in that part of the country in South America? The Aztecs, or was it the Incas?

I think it was Aztecs and even the Mayans, you know, used it as a staple food. You know, it is a Mayan word for strength, and we know that they used it, you know, as I said, as something that really gave them a lot of, you know, satiated their hunger, but in a very, compact manner. So that's why it's referred to as a warrior food at times.

And it is pronounced chia or is it chaya? Because I know I talked to Dorinda in New York a lot and she pronounces it chaya seeds, but chia seeds, or is it like tomato, tomato, or does it matter?

Maybe a little bit of that. I mean, most commonly it's known as chia and that's where I've, as I've always heard it in our industry and around the world when sourcing it. And if you think back in time to when we were kids, you remember the Chia Pet?

Oh my gosh, I was going to ask you. You read my mind. Who doesn't remember the Chia Pet? I never had one. Ironically, I have to ask, did you, Meg? Or did you, Zach?

I had one. I didn't grow it successfully, but I didn't really have much of a green thumb as a kid.

We had them in San Diego. They grew perfectly on the windowsill.

Right? You had one, right, Meg? Yeah, of course.

Yeah. Oh, I love it.

Oh, the chia, and they're still out there. I mean, you always see them. They always have new versions of, you know, people in pop culture where they—

you—

what was it? You just put some of the chia on the, the, the, the whatever, the, the— what was it, like the sculpture, right?

Out of clay, right?

Yeah, yeah. And it made out of clay, and then you would make them hydrophilic. You put them in water, like, you know, as we do with your Flat Belly Waters and your, um, Flat Belly Meals. But then you would paste that on the exterior of the ceramic and then just allow it to sprout. And I don't know if you've had this issue with your water, Jorge, but you ever leave a water bottle after your Flat Belly Water, you leave it in the car accidentally? I've gone back to my water bottle and found sprouts.

Yes, it starts to grow like a sprouted food. Like if you let one of our Flat Belly Waters, which we'll talk about next, guys, the waters and the meals, because it's a key— I mean, it is the key ingredient in it, really, that and then the Sweet Leaf stevia. And well, we'll go into the whole, the whole ingredient thing. But yes, if you let one sit— what, did it sprout pretty crazy, or was it just starting to?

Or I think it was after a few days. I left it in the car accidentally and I went to have a drink and I got sprouts in my teeth.

Oh my gosh. We, you know, I hear that a little lime juice will will help prevent that if people make it ahead of time. I think that's true, right, Meg? Or what do you think?

Hi, this is Jorge, and I wanted to interrupt the show just for a minute because I want to make sure that you're on my VIP mailing list for future podcasts and for insights and shortcuts on how to improve your health, from everything on intermittent fasting to yoga to 8-minute workouts to how to just work better and how to have less stress and also how to manage pain. I mean, you name it, All my best shortcuts come out every Monday and it's totally free. You heard it right. So I'm gonna encourage you right now to take a second and jump onto your laptop and go to jorgecruise.com, or you can do it on your mobile device, obviously, and sign up for the Jorge Cruise Report. And it's totally free. Tell your loved ones about it, join it. It's over a quarter of a million people that are getting this email and it's going out every Monday and I want you to be a part of it too. So you know what's coming up next every week. All right, guys, let's get back to the show.

Yeah, it's not going to sprout immediately. I mean, that was more of a— that's a mistake.

Yeah, yeah, little chia seed homage there. Well, as much, as much as we love chia pets and all that, and they're great for us to have, of course, good for the environment. I mean, all that greens in your house, I mean, it's literally a living food. As a seed in itself, I mean, there's so many ways to to use it. Let's start with my favorite, of course, the Flat Belly Water. And for me, you know, we take 1 tablespoon of your chia, guys, and it's organic and amazing in the sense that its quality is there. And then we just add water to it, usually 8 to 16 ounces of water depending on how much of a, of a drink you want it to be mimicking, like a smoothie. And then I add, uh, for Dorinda, for example, she's one of my favorite clients that uses this religiously and did it on the show this season on The Real Housewives New York on Bravo. And she'll add— she does the tropical sweet leaf drops. She'll put, you know, usually like 10 drops in there, and then she puts 3 or 4 drops of a vegetable coloring, because a lot of these sweeteners that are plant-based and natural don't have color. And then she shakes it up and usually waits 5 or 10 minutes. And, you know, if she's in a rush, she'll drink it, and then it will kind of bloom. But tell us about that process, because it's— I, I say bloom, but The correct word is the hydro— say it again for us, Meg.

Yeah, it becomes in that hydrophilic environment, meaning that the chia sort of becomes gelatinized in a water environment and it actually brings out some of the fats and creates a little bit more bioavailability of the nutrients in it for digestion. And then, you know, of course it's got manganese, it's a good source of iron, and some, a little bit of potassium in there as well. So I love that you're getting all of those benefits, but you know, it largely stays an insoluble fiber, and so it has this really nice exfoliating benefit to your GI tract. And that's, that's really why it ends up being touted as a detoxifier, because it draws a lot of toxins out as it's going through the digestive tract. And so that, that, that's a huge benefit for just GI health in general. So you're still getting some of the nutritional benefit, the vitamins and nutrients, certainly some of the omegas. But when you're doing it more like the Flat Belly Water, I would say it kind of more acts as an exfoliator.

I love that. And you know, you're the one that got me to realize, like, it's so true, because as the chia has passed through you, whether it's in the water— and now maybe I'll share with everyone that the Flat Belly Meals, and those are the meals that you use I think for the most part. Did you do the waters as well? I mean, obviously you talked about the one in your car, but more or half and half, or did you use, did you lean into the meals more or the waters, Meg?

I did them half and half. To be honest, we just, chia's been in our life. It's been a staple in our life for so many years that the thought of actually making more chia pudding was a little more than I could take. 'Cause we eat quite a bit of chia pudding over the years. Um, but I realized how beneficial it is in satiating you and allowing you to continue your fast so that when you break your fast, you're not ravenous and hungry. Um, and that's really important because you make bad choices, um, and that if you're really hungry when you break your fast.

Oh yeah.

And then, you know, the great thing is not only do you make bad choices when you break your fast, uh, sometimes if you've not been eating anything, but as much as, you know, I tell people people to replace their breakfast and lunch with the flat belly meals, and I'll give you guys the recipe right now if you guys want to jot this down listening at home. It's obviously 3 tablespoons of the organic Navitas chia seed, 3 tablespoons of avocado oil, we do 10 to 15 drops of the Sweet Leaf stevia, is usually what I recommend depending on your taste, and there are many varieties out there. I also, just depending if If I want a little something extra, I may put cinnamon, but usually not. But then the key part where we put it in there is not water, you know, whether I'm using cinnamon or not, it's unsweetened almond milk. And the unsweetened almond milk really gives it that really great kind of like milky type of smoothie feel, but obviously without the sugar. And so, and I put it in a Mason jar, you've seen these on Instagram and Facebook, guys, and then shake them up and they do kind of start to, I always wish they wouldn't stick so quick, Meg. I have to hustle when I make one. I give myself no more than a minute to kind of put it together. I mean, literally, it's a 1-minute meal, and then I have to start shaking it or they start to clump. And I mean, that's just the way the chia is. It's a quick— it changes quickly, doesn't it, Meg?

It does, yeah. It definitely changes quickly in that water environment or that moist environment.

Yep, and then you shake it up, and then you've got a super meal there. It's a superfood. Truly everything in there I think is a superfood. I can't imagine— well, I don't know if almonds are— almonds considered a superfood, guys, or—

Absolutely, yeah, absolutely. And of course everything needs to be organic.

Yes.

If we don't make those choices, we're really undermining a lot of the health properties of all this food, namely because, um, the pesticides, herbicides, uh, all of those things are very inflammatory to the body. They've A lot of studies have shown that it causes sort of leaky gut. It definitely disrupts the gut lining in a way, like it affects the gap junctions between the cells and the lining of the gut. And basically, you know, you're sort of— if you're not choosing organic or, you know, regenerative organic products, you're not really doing yourself a service. So these foods are meant to be eaten, consumed the way that nature intended to grow them and not with intensive agricultural practices.

No pesticides, right, Meg?

Because so many times, I mean, it makes sense for farmers to use it because you don't want bugs on your, your seeds or on your products, but boy, that us ingesting it, and with, with us still wanting to bolster immunity and minimize anything that could compromise it, I feel like 2020 is the year of super immunity and super health for the world and No one planned on, you know, being on this one year. It feels like it's going to be through the year, you know, in my opinion, before we get back to normal. But I feel like with all that we've been going through, and some people are still acting as if it were, you know, just stay at home and be safe, I feel like this is such an important thing to go organic. Can maybe Zach or Meg or whoever wants to share, tell us about organic and the different grades out there? Because I feel like When I see the word organic, or if I go to Costco, for example, I see it's green, I know it's organic, but it's a little more complicated than just the color green or the word organic, right, Zach?

Well, you know, if it's certified and if it's got a seal on it, it's been, you know, put through the organic certification process. I think what you're referring to is a different ways the USDA operates versus the European Union and the traceability. And, you know, we adhere to the European standards, so all our products are traceable through transaction certificates, which is not required under USDA standards. So it just leaves the door open for, you know, people or businesses to be— they that can be dishonest and sneak some conventional product in there at times. It's not the commonplace, but it's something to be aware of. And I think it's really important to seek out, you know, the national reputable brands that have really brought these products and these indigenous superfoods in particular to the marketplace. That are generally the leaders and the pioneers, and more often than not have the highest standards in our, you know, a lot of the companies that we partner with or are big fans of are moving from organic to regenerative, as an example.

Explain that for us real quick. Meaning that the soil, it has something to do with the soil, is that right?

Yeah, regenerative agriculture is kind of a step above what is organic. Organic was a beautiful movement that has grown to a point, but as in anything when you're scaling, large organic starts to look a little bit like conventional in a sense of it grows like single crops in large areas, it doesn't consider soil health as the number one most important thing, there's not a lot of biodiversity. So regenerative is a new movement which essentially mimics— it's a completely harmonious— it has like nature's plan in mind and uses nature to maximize the benefits of growing food and harvesting food. So it's a complex thing. There's about 5 different attributes of regenerative organic, but it's sort of the future. It's where we're headed. Just as a side note, Navitas has always supported traditional farming. Traditional farming around the world looks exactly like regenerative farming. A lot of times that is just by nature of the fact that traditional farmers around the world don't have, you know, a huge opportunity, economic opportunity to be able to use synthetic fertilizers, pesticides, et cetera. So that by nature, they have been farming regeneratively for centuries around the world where, resources are scarce. So it's, it's, it's all part of the same movement. And one thing I just want to get clear is just, you know, organic should not, you know, let's not throw out the baby with the bathwater. Uh, organic was a very well-intended program. It saved us a lot of, it's protected our health. It's a standard that we can rely on. The USDA organic certification is a very good standard to go by, but we can be doing more to promote soil health as the number one most important thing and increase biodiversity. And by the way, all of that is connected to human health and as a means of being able to protect us from all of these pathogens that are now circulating around. Wow.

I mean, you don't hear about this that often, and I feel like it's so new. If people want to learn more about this regenerative kind of farming that's going out there. Is there a resource you'd recommend for us all?

Absolutely. The Rodale Institute is sort of the preeminent knowledge, has the preeminent knowledge about all of this. And you can go to, I think it's rodaleinstitute.com, or I can pull it up for you. But, and that's R-O-D-A-L-E.

I love, I, I, yeah, no, go ahead, go ahead, please.

And there's also a source um, for the regenerative organic certification, ROC. So those two things, if you Google those two things, you can learn more about that.

And say the last one one more time, the acronym, what was it?

ROC, and it stands for regenerative organic certification. They are looking to, um, have a new sort of certifying body that, that is moving towards more regenerative alternative practices. And it's, it's probably more than you want to get into on this podcast, but it's a very promising thing to help with climate change and, you know, improving human health and getting rid of a lot of these sort of metabolic diseases that we're facing.

Yeah, I think it's incredible. And I was just going to tell a Rodale story. When I started my career as an author in 2001, I made the trip in 2000 to— you know, I had this idea for a book and I had been on Oprah a couple years prior and had not published any books ever in my life. I was just a trainer in La Jolla in San Diego, you know, San Diego. And I went out all the way to Emmaus, Pennsylvania. I remember I flew into Manhattan and then took a bus, a Greyhound, to Rodale and was the publisher. And they did Prevention magazine and all that. And they've since sold that to Hearst. And I'm so honored to be I'll be writing for Prevention, as you guys know, from that January issue we did, cover and all that. But the Rodell Health Institute is incredible because I know the Rodell family started that with that intention. And I'm so happy that even though their media business has kind of changed, you know, their institute is still there. And I know I had a chance to meet Ardith Rodell before she had passed. She had me hug a tree back in 2000 in Emmaus, Pennsylvania, So I can't tell you that the Rodale family— I'm so happy that you brought them up, Meg, because I feel like that their passion for that is still alive, and it's become kind of the— they're kind of like the catalyst for this new movement, which I hope— what do you think, Meg, in the next few years will become? It will— I don't know if it'll replace organic, but it definitely will become the premium version of organic, right?

That's exactly right. And we were on track, I think, to see a certification finalize this year, but with the current situation, I'm not— I haven't checked in as of late to see where they're at with that. But we're really excited. We're hoping to be a part of it in any way we can. And it's definitely the future of food.

Amen. I love that. Well, thank you guys. I can't thank you enough. I feel so much smarter. And I'm going to, you know, look at my chia as very special or in a different direction or different way because 'Cause I feel like, you know, as much as I love chia, not all chia is the same, and I think we got that out of this. And then obviously try the Flat Belly Waters if you haven't, guys. You can go to my website. You can go to our new site, jorgecruise.com, as well, which really features this as well as our 8-minute exercises. And, you know, you guys have great recipes, which I don't have to tell everyone again, but if you wouldn't mind, Meg or Zach, share with us your URL where they can check out all these incredible recipes. They can also order and remind them where they can get this all around the world, online and in the stores and all that, if you would, Meg or Zach, please.

Yeah, you can find us pretty much anywhere. Whole Foods, Sprouts, Amazon, and direct from us at www.navitasorganics.com. And that's N-A-V-I-T-A-S And you can find Zach or myself on IG. Zach is at @NavitasZach, and that's Zach with an H on the end. And I'm Meg Adelman RN. And of course, our handle on Instagram for Navitas is Navitas Organics, and Twitter and Facebook as well. Yep.

And I was going to say Facebook as well, because I know a lot of people still use that, and it's great to be on both platforms. Platforms. But thank you both for taking so much time to spend with us this whole last few weeks, and it's been so much fun. And I feel like— I feel that the superfood world is strong, and we need that right now. I know everyone listening wants their immunity to stay strong, so if they were to ever get any flu or virus, that they have an opportunity to experience it very mildly, if anything at all. And I feel like let's continue to enjoy our superfoods, and the best is yet to come as we— as, as things get better throughout the world with our health. But let's not forget how, how important it is to bolster it whenever we can. And just, you know, let's minimize getting sick in general moving forward. And thank you guys for making the best products on earth, in my opinion. So thank you both.

Thank you, Jorge. You've been so great.

Thanks, Jorge. Appreciate it. Last few weeks.

Oh, it's been wonderful. And Meg, happy— I was to say happy Mother's Day again, belatedly, but congrats on those 10 pounds. I'm so, so thrilled for you. All the best. Of course. All right, guys, peace and purpose. We'll talk soon. Well, I really do hope you enjoyed the podcast today.

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All right guys, I look forward to seeing you there. Peace and purpose, take good care.