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Enhance Digestion with JÜJ Digestive Bitters with Meg Gerber RD, LD, IFNCP, CGN

Show Notes:

Welcome to another episode of the Empowered Nutrition Podcast! In today’s conversation, Erin sits down with Meg Gerber, the mind behind JÜJ Digestive Bitters. Dive into the fascinating world of digestive bitters and how they can revolutionize your gut health journey.

Key Takeaways:

  • Introduction to Digestive Bitters: Learn what digestive bitters are and their centuries-old tradition in promoting digestive wellness.
  • The Story Behind JÜJ: Meg shares her inspiration behind creating JÜJ Digestive Bitters and the science-backed benefits they offer.
  • Natural Approach to Digestion: Discover how incorporating JÜJ Digestive Bitters into your daily routine can aid digestion, reduce bloating, and support overall gut health.
  • Mindful Eating & Bitter Foods: Erin and Meg discuss the importance of mindful eating and how bitter foods can enhance digestive health.
  • Practical Tips & Recipes: Get inspired with creative ways to incorporate JÜJ Digestive Bitters into mocktails, warm beverages, salad dressings, and more!
  • Who Can Benefit: Find out if JÜJ Digestive Bitters are right for you, whether you’re dealing with occasional bloating, acid reflux, or looking to enhance your digestion naturally.

Resources Mentioned:

  • JÜJ Digestive Bitters Website: livewithjuj.com
  • JÜJ on Instagram: @jujbitters
  • Grounded Nourishment: Meg’s virtual practice focusing on digestive health and mindfulness.

Join the Conversation:

Connect with us on social media and share your thoughts on this episode! Don’t forget to tag @jujbitters and @empowerednutritionpodcast to join the community conversation.

Stay Empowered:

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SUBTITLES:

Hi Meg, welcome to the Empower Nutrition podcast.
Hi Erin. So good to see you.
You too. I’m so been looking forward to this.
Me too. I love all things bitters and gut health as I know you do too, so I’m excited to Yes.
Yeah, so for people that I think most people maybe wouldn’t know, we’ve actually been colleagues for years and just collaborating with each other through the SIBO Academy, which is a group of dieticians mostly, but overall nutrition professionals that are just really focused on gut health. So I just admire you a lot and I can’t wait to like really dig deeper on the topic of bitters with you.
Well, ditto on the admiration Erin. And I feel like I’m an OG of your sibo.
You are, you are the og,
The originals who’ve been there. Yeah. I just value you guys and your, so a little, little plug for your program and the GI dietician’s roadmap is creme de lare.
Thank you. Yeah, I can’t wait to hear about what you’ve been up to. So maybe tell me a little bit about like backstory. I mean start wherever you like, but obviously, so like you’re a dietician, how did you end up focusing in gi? Maybe a little bit of that and then maybe get into a little bit about like, you know, you’ve had your private practice for many years in gi, but then why now launch a bitters company?
Yeah, so I was diagnosed with celiac disease in 2013 and so that I feel like was sort of the, the big moment that I remember that kind of spearheaded me down this journey. I was always kind of interested in health, but my version of health in college was like having Annie’s mac and cheese before going out to the bar with a little spin in it and being like, wow, I’m healthy.
So
I was diagnosed with celiac. I as, as I feel like a lot of my clients resonate in the autoimmune camp, I was sort of given this very clear cut and dry answer after my colonoscopy of like, you’re celiac, here’s a gluten-free menu. This is a list of foods that have gluten. Don’t eat those and good luck. Like you’re gonna magically get better. And that just wasn’t really my story. That really wasn’t what happened for me. Things tended to spiral downward thereafter, mainly because of now what I know is a lot of the emotional and psychological components of a diagnosis like that and the way that it affected the stories I was telling myself about my life and how it was going to affect friendship and dating and vacations and my future. And really that manifested as more chronic illness kind of physically in my body, just kinda spiraling in that way.
And also that with autoimmune, as you know, there really isn’t, even with celiac always just like one path that gets somebody quote unquote better. I really needed to look into the holistic realm and pursue things like mind body connection and it naturally kind of put me down the path of yoga and breath work. And so I was originally like 15 years ago a yogi that was very like doing it for athletic reasons. But as I got more deeply connected to my body with celiac, I actually worked with a functional provider who did some acupuncture on me and he was the one who identify like, oh my gosh, like you are almost completely stagnant in your low belly region. Like there’s just like no movement happening there and you are not properly breathing. And for me to hear that and not have the expertise I have now, I was very like, what do you mean I’m I do yoga?
Yeah. I was like so sassy. And that then kind of spurred this curiosity around like, okay, maybe I’m not breathing correctly and there are different ways to breathe more mindfully and intentionally. And so through my my yoga teacher training, I ended up going deeper with breath work training as well as meditation training. And so coming to just sort of acknowledge this broader approach to gut health that goes beyond just the foods we’re eating. And for me now 10 years or so in practice with clients, a huge root cause that I found with clients who have things like SIBO and overgrowth, stuff that you and I both work with all the time. So many of those struggles are rooted in digestive insufficiency or just like problems up the chain where we’re not properly breaking down and absorbing our food. And for me, mindfulness practices as well as bitters are really a beautiful combo to optimize those processes.
And for me with celiac bitters were my dirty little secret for so many years. Like I was using, I think my friends remember me bringing bitters to the bar to restaurants. Like I was just always, that’s amazing in my mouth in my twenties because they were so helpful for bloating and just I felt like food sat a little bit better and of course it didn’t allow me to eat gluten, but still I was dealing with chronic bloating and right and overgrowth for so long that bitters was just always a saving grace, especially for things like travel. And so it very naturally for me just my interest in Bitters grew and my current partner is a total tinker of all things. And so when he and I started dating, I was not drinking very much at that time. I was definitely what you would call sober curious, mainly because my gut health and my autoimmune kind of stopped me from being the heavy drinker I was in my twenties.
Yeah. And so I had to really look at that relationship with alcohol and create more intentionality around it. And what I found was I am just a very social girly and I out and about and drinking with people, but I wanted to still have that component without the alcohol. And so bitters added to a drink or added to bubbly water just felt like a fun moment. Yeah. Where I still could be like part of the experience and not feeling kind of like left out or less cool et cetera and also gave back to my body. Like it just felt like oh gosh, I’m having something that’s giving back to me versus every time I drink I feel like it’s kind of stripping away from me whether it’s from a psychological standpoint or from a physical standpoint. So very naturally I wanted to launch a digestive bitters that was certified gluten free because I actually didn’t know of one and and still don’t know is actually third party testing for measurable gluten to the capacity that we are. So I just wanted something that was like super safe for celiacs but also incredibly well sourced quality ingredients and tastes good for even the person who’s like I am kind of new to Bitters and I don’t know how I feel about this. Like you know, bitter taste.
Yes. So good. And I mean supplements are such a challenging space for trying to be like strict gluten-free and I find the same that like bitters tend to be even like harder among supplements. I’m not sure what the reason for that is but like yeah, I am sure people are just so celebrating that that it’s like an actual gluten-free better.
Yeah. You know, with the testing. So I knew I wanted to get something so vetted to the point where it was less than five parts per million, so below the FDA standard of 20 parts per million. So we actually use the testing lab that Tricia Thompson uses. I’m not sure if you’re familiar with her. She’s known as gluten-free watchdog. So she’s done like the OG love her products and vetting them, her being gluten-free. Yeah. So we use, we use the lab that she recommends up in Vermont.
Nice. Yeah, maybe tell people a little bit about like what happens with bitters, like what do they do?
Yeah, they’re just such a big win for the vast majority. And we can also talk about like who is definitely not a good fit for bidders because I don’t like to be that person that’s like just everybody take it and it’s great for everyone. It is quite beneficial to the vast majority because it really upregulates and enhances digestive secretions. So if people aren’t familiar with bitters, they’re basically an infusion of bitter herbs and plants. Just simple. But most people are are most familiar with like angora bitters that are in like a cocktail or on like a bar back. And the funny thing about angora is that they have one like in their original flavor, one actual bitter herb gentian root, everything else is filler caramel color, added sugars flavors. We don’t do that. I wanted something that was truly an herbal blend of all bitter herbs and mainly my favorite thing about them is that they increase those digestive secretions, meaning they’re knocking on the door of stomach acid, bile flow, saliva output, pancreatic enzymes, even things like insulin to just enhance your own pool or your own capacity.
So I love that they’re not replacing anything as I know like you feel jazzed about that when we don’t have to give people like repla like supplements that replace something digestively. Yes. They’re like enhancing the system in addition blood sugar support as well. So there’s a number of studies to show that bitters support blood sugar, but what I’ll say anecdotally that’s really fun is I do have a functional medicine friend who’s been using a CGM incongruence with our digestive bitters and she kind of like went deeper down a metabolic journey earlier this year. And so she started tracking without the bidders and then started tracking with the bidders specifically using juj and has noticed that her postprandial glucose is much more balanced, comes down quicker with meals that she has juj before. Interesting. So really just kind of fascinating. It’s an obviously like oh and equals one situation.
We’re not doing any studies actively right now, but I thought that was like cool and fun evidence to to think about. Yeah, I also, for me with celiac, like the huge thing that I love about bitters is it’s so enhancing of motility. Like it just tends to help the person who is prone to constipation, prone to failing bound up enhances kind of the movement of the cleaning wave of the gut and keeping things moving along. So I love it for just like daily healthy pooping. And then you know, we also, especially with the lemon, the lemon flavor which is richest in liver supportive herbs, there is a liver benefit really via the BAL flow and the enhanced bal flow capacity that comes with having digestive bitters. And then also just kind of interesting evidence as well towards reduced sugar cravings. What the studies have shown is that there is a, that bitter basically inhibits a sweet responsive neuron in the brain.
So just kind of fascinating for people who tend to struggle or like again kind of in that blood sugar camp or sugar cream. Yeah. And then I would say like the general acid reflux person, we wanna be mindful of somebody who’s like has severe gastritis or hial hernia or you know, ulcers in the stomach. But a general person who struggles with acid reflux, probably secondary to sluggish motility, it can be a great remedy for that person. And then I would just say like overall big bucket people prone to more bloating and gas great for those people.
Oh my gosh. So good. Yeah. I love how you point out that it works on so many different mechanisms. It’s not like you just bile because if it was just bile that opens up a lot of questions around like, well why not just take bile salts or you know, is it only if you don’t have, you know, if you’ve had a cholecystectomy, is that like the situation? But it’s like what you’re talking about is like it’s stimulating the overall digestive symptoms. So enzymes, bal insulin secretion, gastric motility through the migrating motor complex, like that bitter taste, like how it stimulates like a lot of different processes.
And I’ll just say too, from a joy making standpoint, the reason I named it Juj is I’ve said for years like I just don’t want water when I’m socially drinking, I wanna ju it up, I wanna make it a little more fun. Oh fun. So it just makes your drink better. It adds that little fun component. We really encourage people mixing and matching the flavors using fresh squeeze juices, using fresh herbs like it’s meant to be this nice botanical add-in that actually on its own with bubbly water almost has the taste of like an alcoholic cocktail ’cause it’s really quite botanical and herbal. It is not sweet.
Yeah. Yeah. I actually have some on my desk so yay.
And they’re amazing and like there are some, you know, little idea of how to take it here but so like, but tell me your hacks, like what are, what is is like the top way you recommend doing this? Like this says like take a deep breath, put some directly on your tongue with a meal or put it in your drink and just enjoy it. So like what would you say is like the optimal way to do this? Like before you eat or when you’re eating or anytime in water straight into your mouth. Like what do you think
As a general rule of thumb, I think I, I’m sure you resonate with this, I’m a big fan of just people taking things versus always having to get it perfect because I find that a lot of clients forget stuff, right. However, for the person who’s like, I wanna optimize digestive secretions, I wanna optimize blood sugar balance before meals would be my recommendation. So we’re really like knocking on that door of digestive secretion output and enhancement. And it depends on the person. I mean for clients when I’m dosing them more therapeutically I will use it directly on the tongue before meals or just in a little bit of water with them. I also really like just having it in a little bit of warm lemon water in the morning, especially the lemon flavor to kind of set up gastric motility for the day. Especially for people struggling with having a morning bowel movement and kind of needing to sort of set the stage.
But I do have people who tell me all the time, they like having it as an after dinner digest thief. I, I don’t think that’s wrong because you’re still kind of supporting the cleaning wave of the gut gastric motility. So you can’t really mess it up. My recommendation is just like with anything, take it slow. There’s no rushing this race. If you’re brand new to bitters, just start with a few drops either on the tongue or in a, in a mocktail. I personally, Alex and I, my partner who’s my co-founder, we love to have like a mocktail end of day. Especially since we both work from home as sort of like an artificial commute while we’re cooking dinner. Just like get those digestive juices going for dinner after like potentially sitting a lot of the day. Yeah. And have something that just like feels enjoyable kind of as, as our, as our brain phase is getting going with with smelling the food we’re cooking.
Yeah. So good. Yeah, I mean you were, you were like, I feel like there’s just been a whole moment with like non-alcoholic, like mocktail kind of like adaptogenic drinks but I feel like you were there before it was like, like such a big thing but yeah, well
That’s new. I feel like, I mean we’re still so new. We launched at the end of last year so we are, we are still a baby company but it’s fun to be in this, in this world where a lot of people I think are are getting sober curious or taking a break on alcohol.
Yeah. Because it’s just such an issue for so many people and I think it’s, I’m glad you brought that up. I took a whole year off last year like all of 2023 and it was just really incredible to have feel like, like to go from like having like where it was like constantly kind of a struggle to like avoid having a glass of wine or whatever to just like, I wouldn’t even think about it. So that was like so freeing. But then I’m curious what you think about like full sobriety versus like just low alcohol. ’cause I put, I was like great, you know I’ve got free from like all these cravings I was having and I feel like it’s like free from it. And so then like in the new year I was like okay great, I’ll just have like a glass of wine now and then yeah I went straight back to like hard to hold myself back from drinking a glass of wine every night. So I’m like ugh. Like immediately it like took like no time. I think it might be partly, I think there’s a lot to it but like I do find that like over that year that I took off I had like started to like create this whole collection of all these like adaptogenic like mocktail drinks and things. I find that like if I do have that, that’s kind of like scratches the itch a lot of times. I think it’s not always the alcohol, it’s like we’re just looking for a way to like chill out.
Yeah I mean I think that’s an important, I love what you’ve said there and I think it’s really relatable in the sense that I’m a big fan of having options. You don’t want your option to be the glass of wine or air. You want your option to
Something fun and that feels like a moment that feels like an elevated experience that you get to choose in that moment instead. And I’ll also say I think knowing yourself here is helpful because some of us, I think all or nothing sometimes does serve us better because some of us it’s like if I have one cracker I eat the whole box of crackers. Whereas for me in my personal journey because I had to go hard and fast off of gluten for celiac since then I, I have not worked well with hard lines in the sand. It just like mucks my head space.
Yeah.
And I have found that living in the and space in a lot of ways in like other life ways as well as as an entrepreneur as well as with certain foods and alcohol has just served me in terms of like not having this hard line where it’s like you can’t ever have alcohol again. Because for me in certain circumstances it’s felt really joy making to have like wine in Napa or you know celebrate at a wedding with a glass of champagne. For me though, especially in like entrepreneurship, I found that even with drinking like say a glass of wine every night for my particular body, it just really causes shifts in my mental state. Yeah. That make it very hard for me to be as creative as expanded and hold the space and the containers for the clients that I do. Especially when it comes to breath work and things like that. So for me, my relationship with it now is just one of like intention where I choose alcohol a few times a year when it’s like just about me wanting it in a social setting where it just feels it’s gonna add to sparking the joy because having it as often as I used to in the past just like did not serve me physically, emotionally, mentally. And having zero of it for the rest of my life just also feels a little sad.
Yeah, same. And I like how you pointed out like you know, I think a lot of people have set up in their mind that it’s like, oh yeah alcohol is like definitely a problem if you drink like four drinks every night or something like that. But I think what we we’re both talking about is like no like actually like having one drink every night is doesn’t serve me but like I think most people kind of look at that as like I like fine drinking or some people may that’s good for you
Drinker. Yeah,
Yeah. It’s like people would define that as problem drinking but like I think for definitely for me and for all my clients it actually is.
Yeah. Yeah. I think any of us in the gut health camp just know yeah how much alcohol doesn’t tend to help healing and so I also think though joy making does help healing right. So I think there’s ability to find the balance with intentionally.
Yeah, exactly. Yeah. And like things like this really help ’cause I find that like oh yeah, if I like you know, get off work and I am like tempted to pour myself a glass of wine or whatever, I like think to my little mocktail collection and have it and like it’s like oh actually you know, that kinda hit the spot so it’s like wonderful how you’ve created this. So it’s just like another way to have that like moment that you’re talking about in a way that probably serves people a lot better.
Yeah. And there are fun ways to get creative with it. Like I’m definitely somebody we like to get our hands dirty in the kitchen kitchen so I’ll just say you can put it in warm beverages too. I actually really like the lemon or the orange in like a turmeric golden milk latte at night or in a cup of tea like the lemon goes well in a cup of tea. And then I’ve also experimented with putting it in salad dressing so the lemon is great and oh like lemon tahini salad dressing ’cause it just adds that extra bitter hit so why not kind of, you know, get those digestive secretions going. And I’ve tried, I’ve done the orange in like a homemade frosting too for like a lightly like a light citrus flavor too. Very cool.
Do you have on your judge website, do you have recipes or do you send ’em out on email?
We do so on live with judge.com we have a bunch of mocktail recipes. Everything is generally just like low to, there’s no added sugars, there’s low sweetener recipes on there in terms of like things like honey. But I’m a big fan of also in this camp of mocktails I’ve found in the non-alcoholic spirits camp there’s been a lot of like what I call blood sugar bombs coming out where it’s just like yeah willed with sugar or the prebiotic drinks that have like all these fake sweeteners or sugar out the walls. Yes. Or fibers that just jack people’s digestion up and make you Yeah. Bloated. Yeah. So I, I also like wanted to find that balance too where it’s like okay we’re not choosing alcohol most of the time but also like I’m not choosing the blood sugar mom that’s making me also feel kind of wackadoo.
Yeah. I’m so glad you brought that up. It’s, it’s a, it’s a, it’s a disaster zone out there with these drains.
Totally.
It’s very hard to find the right ones especially if you don’t tolerate like some ingredients like you said like a lot of people don’t tolerate sugar alcohols or just prebiotics in general or my histamine things. It can be very tricky to find like an all-in-one drink. So it sounds like with shows you can like use a find a recipe and like incorporate this in something that like works for you.
Yeah and I’ll just say my favorite way to have it right now is I love to get in a hundred percent cranberry juice from Lakewood, those like glass bottled juices and do a splash of that, a bunch of fresh squeeze lime, a little pinch of salt and then add whatever flavor I’m feeling ’cause all the flavors actually go really well with that. That’s kind of my go-to because I love getting that extra like polyphenol hit from the cranberry and antioxidants and but also it’s just lightly sweet. It’s not like super
Yeah
Saturated sweet but it also a beautiful color so it’s just fun.
Sounds super fun. Like I put a little bit crushed ice in that maybe a little garnish and be on my way. Exactly. So it sounds like you, I mean you definitely like listed off a lot of things that bidders are beneficial for but maybe you can kind of frame like the perfect person for this. Like who would be like the ideal person to give it a try?
Yeah, so really this product is designed for, so it’s, it’s definitely for all people, it’s not just for women. We really wanted it to feel very gender neutral to all people and the person who generally feels like I eat really healthy but I feel just like that much more bloated than maybe I used to. Then maybe my friends or partner especially if you feel like you’re feeling uncomfortable blo after meals. Like yes of course in certain situations we would wanna dig deeper and get at the root behind like what exactly is going on there. But if, yeah, if you’re dealing with kind of low grade bloating where it feels like certain foods are harder to to digest than others. I am a big fan of combining my roll of threes and bitters at every single meal for the vast majority, which is three deep breaths three times during the meal to just slow down and get present and again activate that brain phase, that cephalic phase of eating to enhance digestive secretion output along with the bitters is just a really beautiful accessible combination for people.
For me the intention behind bidders on a greater level in launching a product as a private practice owner was really, I can’t help everyone, my work isn’t accessible to everyone on the planet but I feel like through having a cookbook and having bidders, these are things where people can try them in a relatively safe way that yeah accessible to most people to help ’em feel better. So the blurted person, the acid reflux person, the person who does maybe kind of struggle with blood sugar balance a bit or or gassiness as well or just like uncomfortable burping after meals. And I really recommend like anytime you’re adding in something new, always check with your doctor no matter what to just, you know, get the green light but you should start low and slow with it and if you’ve never had bitters before, start with it in a mocktail because that will introduce you to it and it kind of like the best way possible before you go to like larger doses or putting it on the tongue.
Okay. Yeah so good. I’ve even just like the chaos of work sometimes I’ve even just like had some water and like just p pop in some water and kind of totally it it’s like you have to too fancy with it. I’m like one way this is happening is like in this water here we go
Totally. And we get the question often like can I have too much shush? I’m obsessed with shush, do I have too much? I always recommend like listen to your body if you can now not everybody’s as in tune with their body. Yeah so sometimes that recommendation is a little tricky but generally if you’re dosing anywhere from two mls to three mls and you’re having that before each meal, I would end cap you there. Like we kind of have an upper limit that we list on our website where especially if someone’s noticing like it’s feeling really good when I have it before each meal but if I go higher than that it’s not feeling good. Yeah just like be natural with it. You wouldn’t drink the whole bottle in one sitting like that is a lot of fitter herbs. Everything
Has a bell curve,
Everything does like it just that’s that’s the case with there. There can be too much of a good thing
For sure. What would you say, like let’s say Joh is like really helping somebody with let’s say bloating and maybe some flatulence after they eat. What would you recommend they do about that? Is it okay you know, just take bitters like the end or does that kind of like mean something that they need to like get to take a look at? Like what do you think?
I feel like it depends on the person. I mean I would wanna know how severe those symptoms are and how much better the symptoms are with shush. I personally I don’t, I’m sure you feel this way like I if if able, I always like to get testing on people. I always like to dig in a little deeper as to see like what is going on digestively. And then also just knowing the context of the person. Like if someone has autoimmune like I do, they may need a little bit more than digestive bitters long term to really support robust digestion and absorption. Whereas if someone’s noticing a significant change and they don’t have a lot of other risks or medical conditions going on, they may be fine with just doing long-term digestive bitters and eating bitter foods with most of their meals and kind of hanging out there along with some of the mindfulness practices. So I guess it depends. I’m curious if you have any thoughts though. Yeah,
I agree. I think there could be multiple like root causes of the issue but like yeah if you’re dependent on bitters to get through life comfortably, there’s a deeper thing to probably work on and probably good to work with somebody that’s a professional in that space to help you figure out what’s going on. I mean I guess and then like a, maybe a related question is if people respond well to bidders then does that mean they should take digestive enzymes or take a prokinetic or a probiotic or is it like no you should just like not really layer any of those things with bitters.
I’m a big fan of layering definitely when it’s warranted. So again I just think my answer isn’t fun. It depends. Yeah. ’cause if I’m seeing on someone’s testing that they have just a lot of digestive insufficiency along with really low commensal bacteria, then I am going to consider like wow we really need to rebuild and with that rebuild with probiotic foods, prebiotic sources, polyphenol foods like with that rebuilding they may end up having more robust digestive secretion and just overall like so much of our gut intermingles and affects each other. So I find that a lot of times healing one component can kind of have a domino effect on supporting the other. And, and I just think, you know, anytime people have robust overgrowth going on in the gut, even if Bitters is helping, there still is that like elephant in the room where I think they’re just, you know, they’re gonna digest and absorb so much better once we work on that component. As well as again like autoimmune I do find tend towards sluggish motility tend towards issues with the MMC especially if we’re layering in like food poisoning, you know episodes, which is like something in my history and so that person just may need more support than just bitters alone where we are really targeting that cleaning wave of the gut.
Yeah. How often do you start with like let’s say you have a client that you’re working with one-on-one and they’ve got digestive problems like what we’re talking about. Do you ever just start with like just bitters and then like you said maybe some like breathing exercises?
Totally, definitely. Yeah. Like almost across the board while I’m waiting on testing, if people are having uncomfortable symptoms and they don’t have any risk factors like gallstones or kidney stones or hiatal hernia and ulcers, then I feel comfortable starting them on bitters. Just like kind of as a broad spectrum, start at a low dose, see how they feel at meals. I just haven’t had anyone have a, a bad reaction to bitters yet in practice, which is awesome and hard to say about a lot of things. So my foundational work with clients is always starting to look at like how are they eating, what is the mealtime hygiene looking like? How do we incorporate breath work and and that also looks at like how do we have mindful meals versus grazing all day long and then layering in bitters and bitter foods and sometimes I’ll start with bitter foods and then layer in digestive bitters. It just depends on the client and their symptoms.
Tell me more about that. What are some of the foods you would do and how would you have ’em do it? Yeah,
Yeah this is always fun because I find when, so I have like a whole handout about this, but when I pull up this handout, usually most clients are like what? Like I don’t think I’ve even ever had radicchio, I’ve had endive maybe once in a random at a restaurant. Yeah.
Fancy restaurant and
I’ve had dried cranberries coated in sugar, but that’s about it. So I do love talking about bitter foods because they’re just less common in the food supply. So you know, even things like radish or broccoli rob and I feel like dandelion greens is like the king of the the bitter foods. Yeah. And and just looking at like how do we get, even if you’re eating really none of those with intention, can we intentionally get one serving of those in a day and then maybe we move to more than that. I’m a big fan on coaching clients in that capacity because a little bit goes a long way. Like even something like a handful of broccoli sprouts can just have a powerful outcome from the bitter standpoint as well as just like sulforaphane detox, et cetera. And I find just sometimes with foods alone, depending on the client, they’ll notice a difference with that just because they’re used to the sweet salty carby foods and not putting the intention around the bitter that just tends to light up those receptors in the GI tract.
Yeah, absolutely. It’s, you’re right, it’s like just kind of like missing from the American like diet almost completely. And it can be, you know, food is medicine like I always say. So it can be, it’s probably the natural way of doing this but of course people are so out of balance that you know, it’s great to start with like the food first thing but yeah for a lot of people just taking bitters is more convenient. It’s also maybe a little bit more potent that might be like the level where they need it.
Yeah, and I’ll just give an example ’cause I think examples are, are always really helpful of where someone could try just like intentionally incorporating more bitter foods. So for example, if someone’s having eggs or toast in the morning, sprinkling fresh dill on either of those is a great way that’s actually a better food. So just a small amount of that sprinkled in. You could have something like broccoli sprouts, like I mentioned a radish like with with a hummus or or a salad at lunch and then at dinner say you’re having a pasta wilting in broccoli rob or a dark leafy green like dandelion greens or kale into that meal. Again just like eating things that like are maybe classically what people are already eating but like how do we just add, I’m a big fan of abundance mindset, let’s add things. Oh
Same. Yeah, I know. Like what, you’re not gonna take a bunch of my favorite foods away from me. Like what are we even doing
The common misconception with dieticians or or people in space who’s given us a bad name. But yeah, I think we all come from that place, especially with GI where we’re like we wanna people get people on the most expanded diet possible versus the most restricted.
Absolutely. Yeah. Anything time you can add more? Always good.
Definitely.
Awesome. Well tell people a little bit about how they can find more, found out, more about Juj and like where did they get it and how does that all work?
Yeah, so JU is we are@livewithju.com, so it’s just live with j uj.com and then we are at J uj bidders on Instagram. So ju bids on Instagram, you can find us there. We also have an affiliate program for dieticians and people that are health practitioners who wanna recommend something regularly to their clients that they feel good about that they know is third party tested for gluten as well as contaminants like mycotoxins, pesticides. So we’d love to connect with anybody who’s interested in that, especially if you don’t like ask us any questions before. And yeah, that’s, that’s us.
That’s amazing And it’s so cool that people can just like actually ask you questions.
Oh yeah, we’re a small business of two, so it’s us.
I keep thinking about that when I see your emails ’cause they look so good.
Wow, Erin, that is, I’m like so thoughtful I feel like is a place where I’m a small fry, but thank you.
They don’t, it doesn’t look small fry. I am like, okay, great. Like emails are looking incredible. So good job.
Well I’ll say we worked with an incredible branding person who also did my other company’s website and she did judge’s website and she’s incredible. So she’s helped us with a lot of the logos and branding and we just, we all need that as business owners.
Absolutely. Totally. I feel like a lot of people don’t build out e email templates with like a branding person, but yeah.
Yes.
Awesome. And then maybe just, I know we didn’t talk about it too much, but obviously you do work with people. One-on-one, maybe you can tell people a little overview of like how you work with people. What are your, like what’s your ideal client of who you can be the most helpful for and how they can learn more about that?
Yeah, so my practice is called Grounded Nourishment. I launched it in 2020. It’s a virtual practice. I typically work with women in their twenties to fifties who have been struggling with frustrating chronic digestive issues where they have not gotten answers from typical conventional doctors and especially if they kind of know that they are stressed but don’t really know what to do about it. My secret sauce is kind of melding the art with the science and bringing in the mindfulness components and the breath work components. That is a very big piece to my work because we want to really create an environment where the body recognizes that it’s safe and can open to the more physical healing work like the supplements and the food changes. So I love, I love that work. I’m so blessed to do it. And I work with women one-on-one and then I have a membership for people who have already worked with me who wanna stay with me longer and we, we bring in things like guest speakers and do group sessions so they can find me at grounded nourish there. I tend to give lots of fun little tidbits and tips and recipes on Instagram and I have a weekly newsletter that’s completely free if you’re just somebody who’s like, I wanna learn more about gut and mindfulness and stress management. Definitely you can subscribe.
Amazing. Thank you. And we’ll definitely link that in the show notes for people to just, so you can just click on over there.
Awesome. Thank you Erin.
Thank you Meg, this was so fun. I’m very inspired about Bitters. I already was, but you like even further helped educate me a little bit more and gimme some more tips of like ways to incorporate it and why. So thank you so much.
Thank you. So grateful to you.
Same. We’ll talk to you soon. Okay, take care.
Bye.

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