We’ve only got 24 hours in a day. Period. All we can do is get the most out of those 24 hours and that requires having energy, focus and mental clarity.
Diet is your first and best place to go to optimize your energy, focus and mental clarity.
In this episode of Living 4D with Paul Chek you’ll learn how to make the most out of your diet – in a budget friendly way – as Paul talks to master chef, CHEK Faculty Member, energy coach and author Jo Rushton.
If you’ve enjoy Paul’s conversation with Jo and want to learn more about her recommendations for healthier eating, the CHEK Institute is offering a 10 percent discount on her book, Rocket Fuel on a Budget, through April 30. In the shopping chart, type in the promo code Living4D to receive the discount.
Follow Jo on Instagram at @jo_rushton_ or on Facebook at https://www.facebook.com/joanna.rushton.52.
- Jo backpacked all over the world, eventually landing in Australia in 1998 and never left. (4:21)
- After working too much for an extended time and experiencing health issues, Jo had begun losing her passion for cooking. (7:19)
- Jo wrote her book, Rocket Fuel on a Budget, after working with clients for many years about helping them make better food choices. (9:17)
- “That one sentence [you are what you eat] is thrown about these days and is probably overused and misunderstood.” (13:32)
- A déjà vu moment for Jo while teaching Holistic Lifestyle Coach 1 for the third time. (15:22)
- Many professional chefs are focused on making food that looks and tastes good and not necessarily healthy food practices or cooking. (20:06)
- Too many people believe food is like gasoline, so they shop for the cheapest prices. (24:19)
- Rudolf Steiner’s concept of super-saturation. (25:24)
- “The list of excuses people come up with are often equal to the lack of value or priority they place on themselves or their health. That’s even when they say they value themselves and their health. The truth is your choices don’t lie.” (30:09)
- A patient’s “secret story” one tells himself/herself usually points to the origins of his/her disease. (33:05)
- The organic food movement didn’t start until 1946. (34:50)
- Have you done a real comparison of what’s cheaper — organic or processed foods — when shopping at the grocery store. What’s really the better price for your health? (38:41)
- Do you consider the supplements, prescription drugs and office visits with your local doctor when you choose to buy food? (41:22)
- Energy is the greatest commodity people have, not time. (44:38)
- The word “natural” on food labels has no real meaning. (49:13)
- “If you don’t have a background in chemistry, you can be left dumbfounded as to really what you’re consuming.” (50:21)
- If you’re getting your omega-3 fats from fish oil, be very wary. (53:30)
- Did you know there’s roughly 61 different words used to describe sugar on a food label? (56:26)
- The average tomato travels about 1,500 miles before it reaches your plate. (57:42)
- Over the past decade, Jo hasn’t bought a box of cereal of eight of those years. (1:06:05)
- Parents can teach good eating habits to their children by packing their school lunches with them and make it fun. (1:08:34)
- “Parenting ultimately produces the future of the entire planet.” (1:11:15)
- “We’re not separate from nature. We are nature. What we do to ourselves we’re doing to her.” (1:19:12)
- If you can only spend up to half of your food budget on organic foods, where should you start? (1:21:44)
- Did you know boiling unfiltered tap water increases its concentration of lead? (1:29:51)
- Invest in a water filter. (1:31:11)
- Not keeping up with your water filtration systems can leave you vulnerable to health problems like parasitic infections. (1:33:11)
- Some signs that your water filter needs changing. (1:35:08)
- “Until you actually know what’s in your water, it’s impossible to buy a good filter [without testing it first].” (1:36:52)
- The dreams most people have aren’t really their own which is why they have a hard time following through with the choices they need to make. (1:39:38)
- Jo doesn’t use soy that isn’t properly fermented for at least two years into a product that is bio-compatible for the body. (1:43:39)
- The essential tool kit of products you need to cook healthy food on a budget. (1:47:50)
- Have you ever tried ghee? (1:51:37)
- Cooking with a Teflon-coated or aluminum pan is exposing your body to highly toxic heavy metals on a daily basis. (1:56:55)
- Jo’s Bhavana Organic Farm and Cooking School in Australia is an excellent adjunct to the coaching she does. (2:06:31)
- Jo is creating a cooking series for the CHEK Institute. (2:09:36)
RESOURCES & FURTHER READING
- CHEK Holistic Lifestyle Coaching
- The Living Soil and the Haughley Experiment by Lady Evelyn Barbara Balfour
- How to Eat, Move And Be Healthy!
- What’s With Wheat? documentary
- Changing Habits Changing Lives by Cyndi O’Meara
- The work of Arnold Mindell
- A New Earth: Awakening to Your Life’s Purpose by Eckhart Tolle
- How to Identify Your Primal Pattern® Diet
- The Environmental Working Group’s Shopping Guide for Dirty Dozen and Clean Fifteen lists
- The Whole Soy Story: The Dark Side of America’s Favorite Health Food by Kaayla Daniel
- The Weston A. Price Foundation’s Soy Alert
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