#902 Jessie Inchauspé is a Glucose Goddess

Jessie Inchauspé shares her glucose hacks.

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DISCLAIMER: This text is the output of AI based transcribing from an audio recording. Although the transcription is largely accurate, in some cases it is incomplete or inaccurate due to inaudible passages or transcription errors and should not be treated as an authoritative record. Nothing that you read here constitutes advice medical or otherwise. Always consult with a healthcare professional before making changes to a healthcare plan.

Scott Benner 0:00
Hello friends and welcome to episode 902 of the Juicebox Podcast

I just got back from a weekend long speaking event and we do not want to waste this deepness in my voice from the soreness I'm having in my throat. Let's use it right here, shall we? On today's episode of The Juicebox Podcast. Today I'll be speaking with Jessie she goes by glucose goddess on Instagram and other places. Jessie is the author of the book glucose revolution and her brand new book which comes out today may 2, glucose goddess method a four week guide to cutting cravings getting your energy back and feeling amazing. While you're listening today. Please remember that nothing you hear on the Juicebox Podcast should be considered advice, medical or otherwise, always consult a physician before making any changes to your healthcare plan or becoming bold with insulin. If you have type one diabetes, or are the caregiver of type one and are a US resident, please take a few moments to go to T one D exchange.org. Forward slash juicebox and complete their survey. When you complete that survey. You were supporting type one research. You're helping yourself and you're supporting the Juicebox Podcast T one D exchange.org. Forward slash juicebox I wish you could all hear how deep my voice sounds in these headphones. Juicebox Podcast T one D exchange the glucose goddess echoing in my ears. This episode of The Juicebox Podcast is sponsored by ag one from athletic greens. You can have ag one just like I do every morning. A little bit of water. A delicious scoop of ag one and you're on your way. Athletic greens.com forward slash juice box get a free year supply of vitamin D and five free travel packs at my link when you make your first order. today's podcast is also sponsored by the Omni pod five tubeless algorithm based pumping with the Omni pod five. It's insane. Listen how deep I go get it Omni pod five I commend you Omni pod.com forward slash juice box don't want an algorithm get the Omni pod dash same link Omni pod.com forward slash juice box My daughter has been wearing an omni pod every day. Since she was four years old, she will be 19 this summer tubeless insulin pumping with Omni pod cannot be beat Omni pod.com forward slash juice box links in the show notes links at juicebox podcast.com, to Athletic Greens on the pod and all the sponsors will use my legs. You're supporting the show.

Jessie Inchauspé 2:46
Hi, Scott. My name is Jessie interest B. I'm a biochemist by trade. And I became somewhat of a scientific vulgar riser in the world of glucose science. So now I spend my days teaching as many people as possible about glucose, how it affects our body or mind. And then easy tips that are all science backed so that everybody can learn to manage it better.

Scott Benner 3:13
Okay. What did you go to? I know what you just said you did. But what did you go to school for? Like, how did you get to this?

Jessie Inchauspé 3:21
So I started by studying mathematics after high school because I had no idea what I wanted to do with my life. Like I had no passions and nothing. So my stepdad told me, give me a really good piece of advice. He said, If you don't know what to do, do the hardest thing you can. So I thought the hardest thing is math. So I went to study math in undergrad. And I hated it. But it was it was actually a really good move. Because then a few years later, when I discovered I wanted to, you know, be in this space of in the field of health, I could then go and do it. You know, if I had studied history and then been like, Oh my God, I want to be a biochemist, that transition would have been much harder.

Scott Benner 3:57
Well, I you know, my son just graduated from his undergrad about a year ago. Oh, thank you. And it was the same thing as he left for school. We're like, what do you want to do? And he said, play baseball. And we're like, is there anything else? Because you know, and he's just very math minded. So he got a quantitative econ degree, which I don't think he enjoyed any moment of and but it came most naturally to him. I think so. I take your point. And so you were with this mathematics background you were able to work go to grad school.

Jessie Inchauspé 4:29
Yes. So in my in my second year of math, I have an accident. I break my back jumping off a waterfall. So that just completely changed my life. I started suffering like crazy physically, but mostly mentally and like my mental health went really really dark. And I was 19 and at that point I just realized okay, like I need to understand how my body and my mind work. I need to understand this machine otherwise like you Living is getting really difficult. So I thought to myself, Hey, I'm gonna go studying the body, I'm gonna go study how this machine works this machine that had become sort of a black box to me. So that's when I decided I'm gonna go to grad school. And I'm going to study biochemistry. So I moved to the US, I was in London at the time, and go to Georgetown to do grad school for biochemistry. And then I wanted to go even deeper into health and what was at the forefront at the time. So I moved to San Francisco. And I work in the field of genetics for five years understanding our DNA, etc. But you know, I mean, that was very interesting. But I was a little bit disappointed because I thought that DNA was going to be much more helpful. To me, I thought that if I understood my DNA, I was going to be able to figure out precisely what I need to do every day to feel good, and to get my mental health back. But that wasn't the case. But while I was there, that's when I discovered glucose. And that's when things really started changing for me.

Scott Benner 5:59
So what's the first thing that you notice back then that makes you think this is worth focusing on?

Jessie Inchauspé 6:06
So, you know, in Silicon Valley, people are always testing technologies, just trying to test everything out there. And so a pilot study was put in place at the company I was working at, and this pilot study was offering five employees to wear a CGM animatronic CGM, as people without diabetes, to sort of like test the technology and see the applications that were happening, you know, in athletes in personalized nutrition, etc. So I raised my hand, I don't know why I just felt very drawn to it. And I raised my hand and starts a big, big deep dive into this data this world. And I start realizing, Scott that the days I have the most spikes, and the most, you know, variable, glucose, the worst my mental health is, and I see a very clear pattern, you know, me as a person without diabetes, who never thought for one second, that I would, you know, that this was appropriate for me or useful, I started really learning a lot about my body and myself, and it truly helped me start the healing process. And because I'm a scientist, you know, I dove into all the scientific papers I could find on the topic. And I found that I wasn't alone, that even in people who don't have diabetes, you know, you can still be experiencing spikes that can still have consequences and need to symptoms, and impact your physical and mental health. So then I went super deep dive. And now it's all I talked about all day,

Scott Benner 7:33
we talk about mental health impacts from a blood sugar spike, for example, you mean just from like, what is the range from moodiness to short temper to like is that what you expect to see with a higher blood sugar?

Jessie Inchauspé 7:46
Yeah, so the more spikes and drops you have, the lower your tyrosine levels in your brain are going to be and tyrosine is something that regulates your mood. And so you might see more moodiness, more anger, some studies are showing that the more variable your glucose is, the more you're going to snap towards, you know, people in your family, your partner, the more you're going to want to punish people around you. And then, you know, I mean, the more spikes you have, even without diabetes, the more you're going to experience symptoms of anxiety and depression, if you're prone to that. And this is all from the scientific studies, right? I'm not inventing anything, this is what I saw in the papers. And then long term, brain fog is a very common symptom of a lot of glucose spikes. Because your neurons, you know, the more spikes there are, the more inflammation there is, and then you feel it as brain fog. And then super long term, we're now starting to see a lot of connections between glucose and dementia. So I was like, Whoa, the brain is really connected to what I'm eating through this variable of glucose. And it was like, it was a real revelation for me, you know, because for 10 years, I had been in a state where I didn't understand at all, how to make my mental health better. I was like, completely clueless about why I was having these episodes of feeling like I left my body and feeling super anxious. And now I started to find a clue. And that really fascinated me.

Scott Benner 9:09
Well, it's interesting to hear somebody who doesn't who has a functioning pancreas right to say that fluctuations help because I mean, what's the fluctuation when you for you? I mean, what would a high blood sugar have been like 151 60

Jessie Inchauspé 9:23
the highest I've ever been was like, 190. But after eating, like a whole box of cookies, right, like that was that was the highest I ever got. But I heard from a lot of people who have diabetes, that they were quite surprised that somebody with a functioning pancreas could even get that high. Right, like so. We're discovering that. Glucose is you know, very variable. And depending on your body, depending on what's going on, you can see readings that are technically, you know, that we used to think that people with a diabetes could not touch so yeah, 190 I got

Scott Benner 9:56
to I wear a CGM, like two years ago. and this one night, I just went online, I said to people like, alright, like, I actually I made my chart available live to people Oh, nice. And I was like, Alright, tell me what the, you know, and I ordered a pizza. And a slice of pizza didn't really touch me two slices crept up at three slices, I got into the 150s 160s. And then I started throwing, like, sugared candy on top of it. And it held on for hours before it would go away. But then I was interested with some things like breakfast cereal, which is I mean, I don't even think it's really food, right. But if you have type one diabetes, or type two, and you're using insulin, and you have a meter, you see how hard it hits you, right. And I was surprised that I couldn't eat enough breakfast cereal to get my blood sugar to go up, really, but I still felt the same way I felt when I ate the pizza. Like sort of just like, you know, like, like, Why did I do that, like, you know, that feeling of like, that could

Jessie Inchauspé 10:54
be the dopamine crash, right? It could be like, the sugar releases dopamine in your brain. And then you know, an hour later, you start getting withdrawals, basically from the dopamine, and that can make you feel really, really bad.

Scott Benner 11:05
Okay, so you. So first of all, you mentioned tyrosine, which I don't understand it's an amino acid.

Jessie Inchauspé 11:12
Yeah, it's also it's, it's used in the brain, essentially, to regulate mood. And this is one of the theories that scientists have to connect variable glucose levels and mood, they think, oh, maybe it's because the more variable your blood sugar is, the more tyrosine is being impacted. And they think that maybe that's then why it affects your mood.

Scott Benner 11:31
Okay. And then you mentioned dementia, later on, is that sort of why they call Alzheimer's, diabetes type? Or do they call it diabetes? Type three,

Jessie Inchauspé 11:40
right? It is. So for a long time, we thought Alzheimer's is, you know, based on this plaque, this plaque thing, and now we're starting to see actually, it might be the case that Alzheimer's is actually just the cells in your brain experiencing insulin resistance. So experiencing type two diabetes, but in the brain, right, of like your cells not being able to get energy into them anymore. And of increased inflammation. And glycation that happens, the more glucose spikes you have. So now, it's seems that Alzheimer's is actually very linked to glucose into your food into your lifestyle, right? I think actually, last week, I can't remember, I think the first person somebody got diagnosed with Alzheimer's disease, and they were 19 years old. And this was like, you know, the first ever 19 year old with Alzheimer's a bit like back in the day when we thought type two diabetes was adult onset diabetes, and now we can see it even in children. So the more our food landscape is evolving, and the less we really know how to eat, to keep our body thriving, the more of these symptoms and conditions are becoming prevalent. And what I try to do Scott is really just teach people about like, Okay, how, what happens when you eat? How do different types of food impact your glucose levels, and then easy things you can do to really manage that and avoid harming your health too much long term?

Scott Benner 13:06
What is the what is the action that happens? So like, you know, this is a, I wouldn't call this common sense, but I think everyone knows they took a bunch of food, and I don't feel good afterwards. You do it again. Right? So is there a is there a function internally that makes us because we all talk about like, oh, eat sugar, you want more sugary carbs, you want more carbs? What does that? How does that actually work?

Jessie Inchauspé 13:29
So there's this molecule in your brain called dopamine, and it's called also the pleasure molecule. And it's the same molecule you, you get dopamine in your brain, your brain releases dopamine when you eat something sweet. And that molecule of pleasure. Dopamine also gets released when you have sex when you play like the casino when you do illegal drugs, like that substance is highly addictive to the brain. And that's why sugar is addicted. And that's why when you don't feel good, maybe you're having, you know, a difficult day, a difficult week, like if you're tired, you feel like Oh, I'm gonna have something sweet because that's going to make me feel better. What you're after is that dopamine feeling, but a lot of people got confused that feeling with energy. They think, oh, you know, this, this, this cookie is giving me energy because you kind of feel a bit perked up. You're like, whoa, your brain gets, you feel like your brain is waking up. That's just pleasure. That's just dopamine. That's not actually energy. And when we eat something sweet, we're actually hurting our cells ability to make energy effectively. And so there's this big you know, myth around sugar in the morning for breakfast is going to give you energy for the day. That's just not the case. It gives you pleasure for a little bit, but actually hurts your body's ability to make energy on the inside. So over the years, you're having cereal for breakfast with orange juice, yet you feel more and more tired. You know, playing with your kids is exhausting. Carrying the groceries up the stairs is exhausting, but you keep Eating this sugar. And it's because on the inside all that sugar and all those glucose spikes are harming your mitochondria. The mitochondria are the powerhouses of your cells responsible for turning glucose into energy. The when we when we eat too much sugar, and we give too much glucose to these little mitochondria, they kind of break down. So over time eating a lot of sugar equals chronic fatigue, which is counterintuitive.

Scott Benner 15:24
You're also oddly describing every addiction to right yeah, like you've you, you have a feeling that's a baseline, you're going for something that feels bigger, and then suddenly, your body can't sustain that. So your artificial input has to get bigger and bigger and bigger to get a lesser and lesser return. And eventually, your body just kind of gives up.

Jessie Inchauspé 15:45
Yeah, you become accustomed to it. Right? You become resistance like coffee, right? Like when I first started drinking coffee, I would have a half an espresso. And that'd be wired for 12 hours. And now I you know, I need a couple of cups of coffee to really feel an effect because my body has gotten used to it. And so your body is very good at getting used to things but then that can have negative side effects,

Scott Benner 16:06
right? I've never had coffee ever in your life. Everybody who listens knows but I've never had coffee. I my parents drank it so much when I was growing up like the smell of it's disgusting to me. And I also commingle it in my head with cigarettes because my dad smoked.

Jessie Inchauspé 16:20
But now it's a thing like you can never ever drink coffee in your life, it

Scott Benner 16:24
would never occur to me to try it. Wow, it's very, it is very strange. There's a couple of things I've never done that throw me off. And you like chocolate. I will use I hope everybody heard me say us. I buy a certain brand of chocolate chips. And I buy some milk chocolate and some dark chocolate. I mixed them together in a container. And when I need something sweet, I take a few of them. But I don't to say that I like chocolate is not fair. Like I like chocolate. Sure, but I don't eat it because I'm like, oh chocolate, I eat it because it's I know it's a kick and I don't get stuck snacking on it. Whereas if I if I wanted like a sweet kick and I went to a hard candy. Yeah, I would just keep eating them. Interesting. So I know that about myself. So I try to you know

Jessie Inchauspé 17:15
that chocolate is a safer place to get some dopamine because it's somehow less addictive to you. Yes, dopamine from candy.

Scott Benner 17:21
That is what I have figured out. Because if I like bought a bottle, let me just I'll let you into my mind if I stopped at a gas station and bought a box of red hots, or something like that. That's just pure sugar. In 20 minutes, the whole box would be gone.

Jessie Inchauspé 17:34
Do you think chocolate kind of makes you a little bit nauseous at the same time. So you don't want to eat too much of it? Or like there's something about it that you don't really like?

Scott Benner 17:41
I don't I don't enjoy the This is so weird. I don't enjoy the thickness that my saliva gets when I eat chocolate. So I don't want to keep eating it because of that. Interesting. Yeah. So I stopped my so I it's basically I've basically found heroin that I can't stand doing, you know what I mean? So it stops me at some point. Amazing. I also have trouble like digesting food. I've recently in the last year added a digestive enzyme to my maintenance and a magnesium oxide. So I learned this through my daughter who has type one, she's almost 19 Now, but she was not eliminating on a regular schedule. And her stomach would hurt very badly. And you know, we did all the kind of I want to say like normal doctoring things you would do about something like this. We, you know, we went to all the doctors we were supposed to. And we ended up at a gastro who just told us that she had gastroparesis. But that's, of course, a very scary word to someone who has diabetes versus if off the street. I just said, Hey, you digest food slowly. So luckily, there's a CD that comes on the show a lot. And she's had diabetes for 30 years. And she and I were talking privately and she's like, you know, I'm not a doctor, but Arden doesn't have gastroparesis, like, something's going on. And we tried an elimination diet that did not help her at all. And we finally I just sort of like took over one day. And I said, I'm going to have you take these digestive enzymes at every meal. And she started taking them in her stomach stopped hurting when she ate, but she still wasn't going to the bathroom. So we added the magnesium oxide, which got everything moving. And then once she had a cycle that was happening every day, we started putting in a probiotic. And she's in a completely different world now. Wow. It's clearly finding that yeah, it cleared her acne it. Her stomach doesn't hurt. She goes to the bathroom, she eliminates every day. And then I realized and like, but I've struggled with that my whole life like I thought of it for her because she has type one I figured maybe her pancreas wasn't helping with the digestion. But then I'm like, I have the same problem. I have trouble digesting protein. Like I can't take in oils. It took me my whole adult life to figure out not to eat oil. And then when I eliminated all that, like things would get better and better, but I would never ascend to a place where I thought like, Oh, this is good still, you know, like I was having to add fiber to my meals and things like that. And the magnesium and the enzyme together have like, have, like, changed my life, too. It's very interesting. Yeah. Anyway, so this is kind of cool. So what do you tell, like, I know, we're gonna get to the part where we're going to try to figure we're going to try to apply what you talked about the people who are using insulin. But for now, like when you talk about this, when you stand in front of a group, or you get on a podcast, what are the things you want people to know?

Jessie Inchauspé 20:39
I want people to know that learning about their glucose levels, whoever they are, and learning to manage it can help them regardless of you know, their life, maybe they have type one, maybe they have type two, maybe they have difficult mental health, maybe they don't sleep well, maybe they have fertility issues, which is very linked to glucose. Maybe they have psoriasis, eczema, difficult menopause symptoms, like we now know from the scientific studies that essentially, if your glucose levels are very variable, it can lead to many different symptoms in your body. And learning these easy hacks to manage it can really make a difference. And so that's the first place I start. And then I teach people all the hacks that scientists across the world have discovered a lot of the times by studying people by studying people with type one first and find that these hacks are working. And so I talked about the hacks, let me go into the hacks because that's really the meat of it all I want to hear. Okay, so first hack.

Scott Benner 21:43
On the pod is an insulin pump. It is a tubeless insulin pump. And there are two of them to choose from, you can get yourself the Omni pod dash, which is an absolutely terrific pump, where you put in your settings, and then make all of your decisions. And then there's the on the pod five, where you put in your settings, and then the algorithm makes decisions for you. You tell it how much you've eaten, it handles the insulin, your blood sugar tries to go down, it handles the insulin, your blood sugar tries to go up, it handles the insulin, it's based on an algorithm called Smart adjust technology. Omni pod.com forward slash juicebox. So maybe you want the Omni pod dash, use my link to get started. You have a G six and you want to try the Omni pod five, use my link to get started. Use my link to learn more. Use my link to reach out to Omni pod and say hey, I'm thinking about doing this they'll get back to you, you can start a dialogue, figure out what's best for you. Omni pod.com forward slash juice box. When you get to that link, you're gonna be met by a photo of me but don't let that deter you. At least you'll know you're in the right place. Then you can just scroll down a little bit. Do your reading and your learning. You can check on your coverage, you can click to talk to a nominee pod specialist. trust me this is this the place you want to be if you're looking for Omni pod. What's next, athletic greens make something called ag one. That's what you're looking for ag one from athletic greens. I'm going to tell you about my experience with it. I had a lot of trouble with all of the other green drinks that I tried before eg one treble meaning I hated the way they tasted and I couldn't get them down. But I have absolutely no trouble drinking athletic greens. I don't just mean I don't have trouble. I mean, it's a pleasurable, easy experience. I begin every morning with a scoop of athletic greens. In some water actually, they send you a nice little shaker that you can shake it up in and drink it down. And my day is on its way I take athletic greens for vitamins and nutrition that I don't think I'm otherwise getting in my diet. You may have another reason I can feel a crispness in my step. What does that skip in my step? I don't know exactly what I feel. I feel better when I drink athletic greens every day I think is what I'm trying to tell you. Athletic greens.com forward slash juice box Get started today with ag one using my link and you'll also receive a year supply of vitamin D and five free travel packs with your first order. Ag one contains less than one gram of sugar no GMOs. No nasty chemicals or artificial anything. That's why it tastes so good. It supports better sleep quality and recovery, mental clarity and alertness. And like I said, I just feel crisper when I'm using it. I don't exactly know what that means. But there's a crispness to me. Tons of people taking some kind of multivitamins every day. It's important to choose one that has high quality ingredients stuff that your body will actually absorb. Athletic greens.com forward slash juicebox Get started today get that free vitamin D By the travel packs, you won't be sorry. There are links in the show notes of the audio app you're listening in right now. And links at juicebox podcast.com. If you can't remember, Omni pod.com, forward slash juice box, and athletic greens.com forward slash juice box. Alright, let's get to Jesse's tips and the rest of our conversation, you can find her on Instagram, by the way, I'll put the information at the end

Jessie Inchauspé 25:42
first hack, have a savory instead of a sweet breakfast. So we just talked about dopamine and energy, right? The myth that sugar in the morning is going to give you energy is just it's not true. If you have a breakfast, that's just something sweet or something starchy, which most of us have, right, whether it's like bread with jam, maybe it's fruit juice, maybe it's breakfast cereal, maybe it's oats with some honey, a banana. If you're just having sweet and starchy foods for breakfast, you're going to create a big glucose spike in your body. And we want to kind of avoid the big spike in the morning, because then, even in people without diabetes, it will deregulate your glucose for the rest of the day. So instead, you want to switch to your breakfast that is built around protein, what I call a savory breakfast. So protein, some fats and fiber if you can. And if you want something sweet have like a piece of whole fruit for taste, right. But in the morning, it's really important to have a savory breakfast, to set your glucose up for the day. So that's Hack number one. And it's really kind of like a pillar of study glucose levels. If you don't have that, it's gonna be really hard to study things.

Scott Benner 26:51
Before we move on. Can you tell people what the difference is between eating a piece of fruit and having jelly on their toast?

Jessie Inchauspé 27:00
Absolutely. So first of all, I want people to know something very important about fruit. So the fruit that you see today in supermarkets like you might think, oh, it's natural, it's good. For me, it comes from plants. The thing is, the fruit that we see today in supermarkets has been actually bred for centuries by humans to be extra sweet and extra juicy, to give us more of that dopamine hit. So a little bit like humans bred gray wolves into shiawase. They've bred ancestral bananas into the banana. As you see today, if you look at how fruit was a million years ago, it was not sweet at all, very difficult to eat very fibrous, very, you know, dense and difficult to chew. So all this to say that the fruit you see today in supermarkets has been manufactured. That being said, Scott, in a piece of fruit, yes, there is some sugar. But there's also a very, very, very, very important substance called fiber. And fiber is what you find in most fruits and vegetables. And fiber, as you probably know, when we digest it, it doesn't turn to glucose, it doesn't increase your glucose levels, actually, it's very protective. Fiber makes a mesh in your upper intestine, sort of like protective shields, and it stays there for a couple of hours. And then it prevents your body from absorbing too much glucose, it's very, very important to eat enough fiber when you're having also sugar to prevent that glucose spike. So all this to say that if you want to eat something sweet, a piece of whole fruit is always going to be the best thing to eat because it has that protective fiber. Now the issue arises when we denature a piece of fruit, when we do sit, for example, and we get rid of the fiber, when we turn it into Jam, which is also getting rid of the fiber, concentrating the sugar, maybe adding some table sugar on top of that. Or when we dry fruit, you know, when we drive mango, we're actually reducing the amount of water in the mango. So we're concentrating again, the sugar concentrating that dopamine hits. So whole fruit is fine. But any sort of derivative product, fruit juice for jam, fruit puree, all that stuff, we should consider that dessert. Right? It's really it's a dessert. It's like having a piece of cake or some chocolate. It's really not something that is health promoting. Right, it gives us dopamine, but it's not helpful to our health. So that's really, really key. Because for a long time, you know, I thought as long as it comes from fruit, it's good for my body.

Scott Benner 29:37
Right? No, I know I Jenny is a person I do a lot of episodes with. And she's always saying like don't drink juice. Like don't don't drink fruit juice. And it's just terrible in the glycemic hit from it is insane. And it's devoid of anything valuable at that point. Right. Exactly. Yeah.

Jessie Inchauspé 29:55
And another hack I have is like Okay, so in the morning you want to avoid eating sweet foods and you want to make a breakfast that's built around protein. And in my book, I have lots of cool recipes. But also, I want to teach people how to eat sugar in a way that's less impactful on their glucose levels. So how do you eat sugar in a way that creates a smaller spike? Because I want a pleasure. I don't want to stop eating chocolate. I love chocolate, right? How do we eat it in a way that doesn't cause too many side effects on our glucose and on our body. So another hack is, when you eat something sweet, make sure it's never on an empty stomach. Instead, make sure it's after a meal as dessert, right. So if you if you want to have your favorite cookie, don't have it first thing in the morning or between meals, have it after your lunch or after dinner. That way you get all the pleasure from it with less of an impact on your glucose levels.

Scott Benner 30:47
I'm going to write down no cookies for breakfast. And that's because your stomach is why what's the value in that?

Jessie Inchauspé 30:56
Because when so let's take the states where there's nothing in your stomach. So maybe you just woke up in the morning, right? Your body is really empty, your stomach is empty, your intestines are really empty. So if you eat something that's high in sugar, well that let's say a cookie, it's going to go really quickly from your mouth, to your stomach to your intestine, to then your bloodstream, nothing is slowing down, nothing is stopping it, it just goes straight through like a roof. And then big increase in glucose levels in your blood very quickly. On the contrary, if you have something sweet after you've had already a meal, let's say I don't know, like some chicken, some broccoli, some rice like a full meal, that meal is sitting in your stomach, right, and that meal is gonna slow down how quickly the cookie is going to arrive into your intestine and into your bloodstream. And one important thing as well that I think a lot of people can relate to is, the more spikes you have, the more you're going to have these very intense hunger moments. You know, if you don't have even if you don't have diabetes, you're going to feel a lot of cravings from a glucose crash. And by eating sugar. After a meal instead of on an empty stomach, you can really reduce those cravings that come on a couple of hours after a meal, and cravings

Scott Benner 32:07
are the dopamine dwindling and your body going. Let's do that again. Right.

Jessie Inchauspé 32:12
Good question. Yes, actually is multifactorial. So scientists have discovered that when your glucose levels are low, the craving center in your brain activates. And this is a part of their brain that is in charge of cravings. And when your glucose levels are low, that part activates and tells you like Scott, you gotta find something sweet to eat, right. And that system, it's really hard to fight against it. So if you're somebody who has cravings, they're probably not your fault, it might be just your brains reaction to glucose levels that are too low, that are going too low. And that's really just, you know, an evolutionary ancestor reaction of that particular creating center of your brain. Of course, when your glucose is low, that's not the only thing that happens. But that's one of the consequences. So if you avoid the spikes, you then avoid such a strong drop that can lead to more cravings. I've heard

Scott Benner 33:03
adults say that, and people who don't have diabetes, so they're not using manmade insulin. They'll say, I feel like my blood sugar is low, but then you test them and they're not. Is that the craving Do you think?

Jessie Inchauspé 33:15
Yeah, so that's another thing. There's so many things. So that's probably so you know, when you have diabetes, you're familiar with the concept of reactive hypoglycemia, right? So like, you spike, and then when your goes drops below baseline, and even in people without diabetes, that can actually happen, of course, to a lesser extent, but you can still feel that drop and that craving, but it can also lead to things like nausea, sweats, palpitations, you know, even with people without diabetes. So yeah, it's a combination of so many things. And when people say I have low blood sugar, actually, what they don't know is that this is not a condition they were born with, right? Where they don't know is that actually, those symptoms are probably caused by just a very short lived crash after a spike.

Scott Benner 33:58
It is two things. It's funny you use the phrasing because my daughter when she was younger, the only way she could describe she would say I could feel the fall. So she would know that she was going to be low before any testing actually indicated that she was slow. And she would say I could feel it falling. But what you just said not to jump around, but what you just said made me wonder, is this why when you hear people and I've done it to forget people, like go on a very low carb like high protein, high fat diet and you suddenly you're like, I feel so much better. But is that just because your your glucose is very stable like that?

Jessie Inchauspé 34:36
It's a very it's a it's probably one of the main reasons Yeah, because a lot of symptoms are caused by being a new glucose rollercoaster. The studies show us that 80% of people without diabetes can still be experiencing this roller coaster on a daily basis right and those leads to many symptoms. So one, it's because you're not having the roller coaster anymore so you don't get all these crazy symptoms and to your body's just functioning better, because with with fewer spikes, your mitochondria are just like, you know, humming along really well. They're able to make energy efficiently. A lot of things fall into place when you're able to study your glucose levels a bit more than they were before.

Scott Benner 35:14
Is there any value to the idea that when you don't overtax one part of your system that there's more to go around for the other parts for your other systems as well, like you don't I mean, like, when you're sitting in, I don't know, convalescing after you have an injury or something like that, like your body's trying, it's putting a lot of effort towards one thing. I don't know, I'm reaching a little bit, but like, I also think that I've eaten, like I said, I've eaten low carb before, and sort of just aches and pains go away. Yeah, like mission,

Jessie Inchauspé 35:42
inflammation reduces. So many, so many symptoms get better when we don't give such you know, violent influxes of glucose to the way that we're eating. Okay, so, so many things, aging also slows down fewer spikes you have the slower your aging, like there's just the consequences are coming by the dozen. So yeah, it doesn't surprise me at all, that somebody who's on the low carb diets, and who's learning to manage their glucose levels that they would see so many symptoms get better. But also like, I'm not necessarily a proponent of going super low carb and not eating any starches and sugars anymore. I just don't think that's really realistic. And for a lot of people that is for me, like, that's not really what I want to do.

Scott Benner 36:29
You and I get along great, because my next question was going to be, but all that doesn't sound very realistic to me. So how do we

Jessie Inchauspé 36:37
be realistic? And of course, you know, in some instances, it makes a lot of sense, like for sure, if you want to do it, and if it works for you, like go for it, but it's just difficult. And then it's a bit of a like, 01 approach to it all. Like, either I don't eat any carbs, or I'm not on the diet, like what about we learned some principles that allow us to eat whatever we want, in a way that's better for our glucose and our health. And so that's, that's where all the hacks come in. So we talked about savory breakfast, super important, that'll really sought you out for the day. And then if you'd love your sweet breakfast foods and sweet foods, it's totally fine. You can have them but remember, as dessert, after lunch, or after dinner, not first thing in the morning when you're fasted, because that way, you're not going to create such a big glucose spike that's going to stay with you all day.

Scott Benner 37:24
Is that more breakfast question? Yeah. So so if a person that because I went onto my Facebook group before you and I came on, I should find this for you. And, and I said, hey, everybody real quick. Tell me all the meals that you have trouble bolusing for. Okay. And let me say it was an hour and a half ago, let me see where we're at now. Because I'm thinking of one that I saw specifically, where the person said that their child eats a fairly savory breakfast except puts potatoes with it. And then their blood sugar stays high, all day long, and they have trouble getting it down. So they're eating bacon, or eggs or something to that effect, but then also some potato along with it. So you can't just what it's making me think back on is the first time that I found the Atkins diet, like I'm old, you know what I mean? So years ago, and it was in your head that if you ate very low carb, you'd go into ketosis, not the ketosis, like diabetic ketoacidosis. But ketosis, and but it's, but you could eat that way, all day long. And you had this feeling like, well, any of the fat that I'm taking in is going to just pass through me, so it's okay. And then you make one slip up during the day. And I would think, well, one slip up equals ruining this whole day for me, and I would kind of consider it that way. And I'm wondering if adding the potatoes to the Breakfast isn't the same idea, like, overwhelmingly, the breakfast is gonna put you off on the right foot. But once you grab a couple of these potatoes your shot, is that kind of the feeling or no?

Jessie Inchauspé 39:02
I would say no, I think it's more about like balance, right? So what about you kind of like, have one less potato and one more egg and kind of find that balance until you're able to still have some starchy foods that you like, but you might actually use another hack, which could solve this problem. The other hack is eating your food in the right order. So that's very powerful. So if this person is starting the breakfast by eating the potatoes, that will cause a much bigger spike than if they had the potatoes last, okay, you can eat the exact same food, the exact same meal. But if you have this is what the science what science has found. If you have fiber, proteins and fats at the beginning, and starches and sugars at the end, you can reduce the spike of that meal by up to 75% without changing The meal you're eating like without changing the actual foods.

Scott Benner 40:02
Yeah, and I know we've been clear, but I'll say again, this is a study done with people who have a functioning pancreas. Right. Yeah. But still the the, the lesson from it should be very valuable, I would think.

Jessie Inchauspé 40:14
Absolutely, yeah. And by the way, so all the hacks I share, some studies have been done in people with a functioning pancreas. Some studies have been done in type one and type two, like there's actually a lot of replication going on. And the food order study has been studied in type two, I can't recall off the top of my head if it's been done in type one, but I'll look it up for you. Well, but the principles stay the same.

Scott Benner 40:36
Yeah. What I can tell you is that through the years being in the space for the years, and hearing people talk, whether it's a study that's been done or not, it is passed around like campfire folklore, like eat it in this order, your blood sugar won't. I've heard people say that for a decade, they didn't have any science behind it, other than their own trial and error. But I've been hearing people talk like that for a long time.

Jessie Inchauspé 40:58
And that's so interesting, because a lot of the stuff that we're now sort of understanding more deeply with the scientific studies that have been knowledge that's been around for a long time, whether it's cultural, like, for example, another hack we can talk about is vinegar, and how when you have vinegar at the beginning of a meal, it helps reduce the spike of that meal. So many cultures have been having vinegar for centuries. And now we kind of understand why it's so helpful, specifically on your glucose levels.

Scott Benner 41:27
It's interesting, I imagine you must find yourself in the position of over explaining, because some of the things I feel I don't I'm trying to, I'm trying to figure out like a word that will mean something to you culturally, but it feels crunchy, a little granola you don't even like like, oh, just drink finger, everything will be fine.

Jessie Inchauspé 41:50
I don't find it to be overextending. Like, my job is I'm, you know, I teach stuff. I share science. So I will explain everything as deeply as you want to go. And I find it really fun and fascinating. Well then wanting to dive into why would that help something I was just waiting for you to ask I was setting you up perfectly. So you can be like, Why does vinegar work? Okay, so vinegar contains a molecule called acetic acid. Acetic acid is very cool. Acetic acid does a few things to your glucose levels. So number one, when you have some vinegar before a meal, the acetic acid in the vinegar is going to hang around in your stomach. And there it's going to slow down how quickly starches break down to glucose. So if you have a little bit of vinegar and some water, before some pasta, for example, that pasta is going to break down into glucose more slowly. So it's going to arrive in your bloodstream more slowly. So it's going to be less of a sharp increase and more of a sort of steadier rise. So that's quite interesting. Number two acetic acid goes to your muscles, and it tells your muscles to soak up more glucose than they usually would. So as a result, you have these two things going on, of glucose arriving in the bloodstream more slowly, and your muscles soaking it up more quickly. So it's pretty, you know, it's pretty amazing in the studies, you see really the impact of that has on the glucose spike of a meal. Super powerful, quite easy to try out. And cheap. And you don't have to change what you're eating. So that's that's a nice a nice one to try out.

Scott Benner 43:31
Have you ever heard this is one that goes through the diabetes community I wonder if you've ever heard about it, cook past the eat it hot. Hit your blood sugar, very hard cook pasta, refrigerate it reheat it does not hit you as hard. Why is this true?

Jessie Inchauspé 43:43
It's because when you cook starches, so it can be bread, pasta, rice, potatoes, and then you call them down some of the starch in that food is going to transform into something called resistant starch, which essentially is like fiber. So it's like it's as if you're increasing how much fiber there is in that pasta or in that potato by cooking it and cooling all the way down. And then once it's done that only does that once. You can then reheat it cool it down as many times as you want. You can eat it however you want. That transformation will be locked in. Yeah, so it's very awesome. I love that one Sunday

Scott Benner 44:21
night. My wife said Wouldn't you love pasta with turkey meatballs for dinner, which I took to mean you should make pasta and turkey meatballs for dinner. And so I did that. And for simplicity just for description. We use a brand dreamfields pasta because we've just learned over time that it hits my daughter's blood sugar easier, right? So we already have what I'm calling a lower glycemic pasta. The sauce is just be taking whole tomatoes and throwing in some garlic right there's not much to it. And the turkey meatballs are just ground turkey. Two hours after we ate My stomach was uneasy. I expect that the digestive enzymes helped me from having I can't believe. I don't know why I started the podcast just so I could tell people things I don't want anybody to know. But the digestive enzymes kept me from having a bathroom emergency, which I would have had if I just ate it straight. But I was still a little uneasy. But I'm also cheap, and I made a lot of pasta. So every day, this week, I've had some pasta with a meal, I have not felt uneasy in the ensuing days, just on the first day.

Jessie Inchauspé 45:33
Amazing, I love that that's resistance starts working for you. Another thing you might try. And this is another hack, and it's probably one of my favorite is at the beginning of a meal, start your meal with a little plate of vegetables, I call this the veggie starter. So it can be you know, any kind of veggie like maybe it's a few cherry tomatoes from the fridge, because that's what you have, maybe it's some leftover roasted, I don't know, cauliflower, maybe it's a bit of spinach. Like when you have vegetables first at the beginning of a meal. And this goes back to the food order thing. The fiber in those veggies, is going to coat your digestive system and really protect you and help you not absorb glucose too quickly afterwards. So that might be another one that helps you if the resistant starch helps you as well. I love the veggie starter one, like it's a non negotiable for me anymore.

Scott Benner 46:19
It feels like a natural way of doing what you know, 15 years ago, there was a big push. Do you remember this Olestra there was going to be a drug that kept fat from being digested, and it would pass through you what, which just made very, like, explosive, oily stools for people. But but it was it's what popped into my I'm older. So it's what popped into my head was the idea of like, coating your system so that some things don't get Yeah, yeah. But in this case,

Jessie Inchauspé 46:49
you know, we're not talking about drought, we're talking about something that all of us should always have, like, we should always have that mesh that's protecting our intestines, but most of us don't, because we just eat so differently nowadays. And so by adding that veggie starter and you're kind of working hand in hand with your body to prepare your body for that meal. It's a it's a really lovely one.

Scott Benner 47:09
So I'm gonna ask you a question, but first, I'm going to tell you something. So you know why I'm asking. Don't judge me, okay. I don't eat vegetables. Is there anything I can do? supplementally To help that?

Jessie Inchauspé 47:22
Yes. So there are a few supplements that can help. You can take some actually right now the best thing you can do is take some fiber supplements, really? Or you can make yourself a little like, Would you drink a little bit of water with like some ground flax seeds in it?

Scott Benner 47:39
Maybe I do a green drink in the morning. I don't want to say the brand because they're a sponsor. Yeah, but I do. And by the way, you said something earlier that really struck me. When I started doing the green drink right away in the morning. Not only did I first I thought I was just feeling hydrated because I'm bad at remembering to drink water. So at least I'm taking like the 16 ounces of water right away in the morning. I thought maybe I'm just feeling the hydration. But I have to tell you like I missed the green drink on some days. And I noticed I didn't have it. And I can't say why bright I just know that I feel I'm going to use a weird word crisper, like a little more brightness a bit sharper. Yeah. Right. And so but okay, so I could do like a, I'm sorry, like a fiber like right before the meal. Yep. Could I do like a tablet of like, like a capsule, or would I want to do it mixed up in a water,

Jessie Inchauspé 48:36
you could do both really, you could do you could do a little capsule of like psyllium husk or like some pretty standard like little fiber supplements you could do a little you could create a little your own little Scott fiber cocktail with some like, you know ground flax seeds, ground chia seeds, that can actually help quite a bit. And then if you don't really want to do any of those things, you can also just start your meal by a little bit of protein and fats. So like half an egg or you know something to just coat your stomach before you're going to take in, for example, pasta or any other starches, you really want to think about preparing your body so that the impact of the meal you're going to have is going to be a bit dampened. And the best way to do that is with fiber from veggies. But even if you want to do it with some proteins from fats, that's still going to help. Okay, rather than doing nothing

Scott Benner 49:29
I just realized we're having too good of a time. Are you stuck to an hour or can we keep going?

Jessie Inchauspé 49:33
Oh, no, we can keep going. Okay, great.

Scott Benner 49:34
All right. So let's get me through more of your hacks you just did the veggies first. I got savory breakfast veggies first.

Jessie Inchauspé 49:43
Breakfast vinegar us we talked about if you want to eat something sweet habit, meal, not an empty stomach. That's super important. Now let's talk about your muscles. So another hack is after meal. Use your muscles for 10 minutes so that can be walking for 10 minutes that that can be my new favorite thing, which is okay, do it with me, Scott. So your feet are on the ground, and you're going to lift your, I can't even explain this, you're going to do like a calf raise. Okay, so you're going on to your tippy toes and your calves are working, and you're up and down and up and down. That's a calf raise. Yeah, yeah. And so your calf has this really cool muscle in it called the soleus muscle, which is very good at uptaking. glucose from the bloodstream is very hungry for glucose. And so when you do these calf raises like this, you're going to be pulling glucose out of the circulation into that calf muscle, and it's going to reduce the spike that you're experiencing from a meal. Super easy. You can do it at work sitting down. Nobody needs to know that any kind of movement after a meal is going to help lower that blood sugar. Because your muscles when they contract, they need glucose for energy.

Scott Benner 50:51
How long would I do these catchphrases for?

Jessie Inchauspé 50:53
So in this studies, I think we do them for three hours, which I don't recommend. 10 minutes is good. Okay, right. So just kind of like, put a little timer on your phone or whatever, and you don't have to be super crazy about them. Right? You can just think, Okay, I'm doing a few like maybe 10 You know, catchphrases per minute for like, 10 minutes, right? But even if you just do one, that's better than not doing any. Okay, so it's really up to you. I think 10 minutes is really good amount to see a big difference. But even just one is already cause for celebration.

Scott Benner 51:26
Oh, wow. Okay, so I so I don't have type one, but I'm still going to try it. Do you think I'm gonna listen just for like, I'm just gonna say giggles I don't know if that's a French term that would like get to you or not, but, but just for fun. Next time my daughter finds herself with a sticky blood sugar. I'm going to say just for fun, do 10 minutes a catchphrase is sitting down, I want to see what happens I'm going to be interested to see.

Jessie Inchauspé 51:50
And walking is also very powerful, of course, very, very powerful. You know that. But it requires a whole organization and somewhere to walk. So cafes is a really good, the study is very interesting. It's

Scott Benner 52:00
crazy. There was a decade ago, a gentleman that did something in the type one community where he just wanted to promote exercise. So we had people record their glucose, go for a walk, come back recorded again. And people saw 50 Point drops in their blood sugars and stuff like that. So we're always telling people, even just the idea of that, that's kind of two prong for a type one, by the way, the way you're describing is just creating a situation where the muscle pulls the glucose in, which is part of what you get out of exercise. But the secondary thing you get when you have type one is the distribution of the insulin through your system. When you're sedentary, you need more insulin, because it just doesn't work as effectively, effectively. So you get people up and you get them moving. And sometimes they'll say exercise makes me drop. But really what they should be thinking maybe a little bit is that exercise makes my insulin work better. I see you know, so it's a it's an interesting hair to split, you know, makes sense? Yeah. Okay. All right. So calf raises. I mean, yeah, you give more or because calf raises seems like that would be the crazy one at the end. But go ahead.

Jessie Inchauspé 53:05
Let's do one last one. Okay, this one is called put some clothing on your carbs. So don't eat any carbs naked. So what I mean by this is, so carbs are starchy foods, so like bread, pasta, rice, potatoes, or sweet foods. So that can be anything from a piece of fruit to like candy to the chocolate things that you like. And again, those are carbs. If we eat them naked, the glucose and carbs contain glucose, that's really important, right? Carbs break down to glucose when we digest them. So if we have them on their own, which is what I call naked, then boom, as I explained, the glucose goes really quickly through your digestive system and into your bloodstream and big spike, what we want to do instead is learn to put some clothing on them. So clothing, our proteins, fats, or fiber. When you add some clothes, I'm going to give you some examples. And when you add some clothes to your carbs, you reduce the spike that they create. So for example, let's say you want to have a piece of toast, you have two options. You can have the toast naked, which is going to create a bigger spike than adding, let's say, a slice of ham to the toast or half a mashed avocado, which is fat to the toast, right? So think about dressing your carbs, and not letting them run around naked. Another good example would be you're at a birthday party, you want to have a slice of cake, the cake on its own, that's just naked carbs. Add to it. A few spoonfuls of Greek yogurt, or add to it maybe like a handful of nuts, right. Do you want to have some pasta for dinner? Add to it's a little bit of spinach and I don't eat vegetables, but for people who eat vegetables, like a little bit of spinach, some leftover roasted broccoli, a bit of chicken, you know, so meatballs, like think about not letting your carbs get into your body naked that'll help study your glucose levels.

Scott Benner 54:58
So to put context to this for people listening Have type one. If your blood sugar starts to get low, and you need a quick infusion of glucose, you eat simple sugars, right stuff that your body can absorb very quickly. And you'll find after a while, as matter of fact, emergency like gel, you just rub in the lining of your cheeks, because it's so easy to pull glucose in through your cheeks, right? You would not, you would not get into a panic situation where your blood sugar was changing rapidly going down and say, Oh, I'm gonna eat peanut butter does fix it like that won't work. You want juice, you want simple sugars that get pulled up quickly. And so you just sort of reverse engineer that idea, right? Don't allow your body to just have those simple sugars and you won't see the big spike, even though you've taken in the same thing. So you really do believe there's a way to eat what people want to eat without getting into a situation where your body craves it in an overindulgent way. And it's not impacting your blood sugar's in a way that is damaging the way you described earlier. That's doable.

Jessie Inchauspé 56:01
Absolutely. And I think that's why, you know, my message and my work has been so popular is because this is not about cutting out food groups. This is about learning to eat things you love in a way that still helps your body do its best. And that's just how I want to live my own life. You know, I don't, when I learned that glucose spikes, were triggering these mental health episodes in me, my first thought was like, I can't ever eat glucose ever again. You know, but then I was like, No, I don't want to live like that. Let me figure out how I can eat everything I love with less impact on my body. So yes, I do believe it's possible. And I have actually a lot of readers who have type one, who by using the hacks have been able to learn so much about how their body responds to food, you have been able to incorporate what they love in a different way.

Scott Benner 56:48
Well, I think it's very important. It's why I reached out to you. And you and I don't know each other well, but I think that's why my podcast is popular too. Because I looked at this problem. And I said, How do I keep my daughter's life not feeling restricted at all, and yet not give away your health over it. And so I focused on how to use insulin, and then figured it out, and then figured out a way to simply explain it to other people. And then these people are having these these things too. And then those people give me the gift of finding you and then saying, Hey, you have to go find this girl, Jesse. And I was like, okay, so I went and I thought, Oh, this is great. And just the idea like you and I are doing the same thing from two different perspectives. We're thinking about where the impacts are coming from and how we can hit them off. That really is it right?

Jessie Inchauspé 57:39
Yes, and how we can minimize you know, harm in a way. For me, it's really important to, you know, in in the world of people with a functioning pancreas, something you often might see is like people going on extreme diets, and people feeling really upset at their body or feeling a lot of guilt around cravings and just these relationships to food that become distorted. And I tried to teach people how food actually scientifically biochemically impacts their body. And teaching them these hacks, shows them that they can eat whatever they love, and still help their health at the same time. And I really such a strong believer in that message of like, you can have both, you just need the right information to be able to do it. And this would

Scott Benner 58:21
likely not be valuable to people with type two diabetes, right?

Jessie Inchauspé 58:25
Absolutely. Because type two diabetes in most cases, you can put it into remission, in most cases, and you can reverse pre diabetes, type two diabetes can get better. If you have type one, your numbers can get better when you learn more about how food impacts your glucose levels, right? Like you. There are things you can, as you know very well, there are hacks and solutions and strategies you can put in place to help your body. And yeah, I see many people who reverse type two diabetes in remission after reading my book and applying the science that I share, I have

Scott Benner 58:57
to say how grateful I am for the podcast format. Because this is a thing that once it's, you know, you let it breathe, and you have a long conversation. And you think okay, well, that makes sense. You just said something like how could I as a person? If I'm a person with type one diabetes? How could I do some of these things that might help my blood sugar spikes, and therefore make my day less variable? I might feel better, all these things will come with it. And the problem is, if you don't have like a slow, easy conversation about this, it turns into I saw somebody on Instagram and they said if I drink vinegar, I don't know. I think they said it cures my diabetes, then that makes people angry because obviously that's not true. And then we get caught in this sort of like social media storm, instead of just listening and saying, what would it hurt for me to try a couple of these things to see if it helps. You're not here saying like, drink vinegar, and I'm gonna get taller and magically and I'll be prettier and my blood sugar will be perfect. You're like, here's the function of this. Give it a shot. See if it helps you. Yeah, yeah,

Jessie Inchauspé 59:59
I'm He's trying to communicate this science because when I first started diving into the science of glucose, I was like, wow, there's all these amazing papers and discoveries. And nobody knows about this stuff. Nobody, I mean, not enough, you know. And so I just wanted to give, essentially, the scientific discoveries, more of a voice. And I agree with you that Instagram and social media format is really not good enough. And that's why I wrote books, you know, and that's why I love doing podcasts. Because I feel like that's a much better way to teach and to learn. And for me to Instagram is more like the trailer. And then if you want to see the movie, you have to you have to dive deeper. You know, I try to give as much information as I count on every single Instagram post. But you can never add all the nuance in the context, it's important to have other platforms where you can really get into it.

Scott Benner 1:00:44
Yeah, I have a similar feeling where I think at least I know if I put it down like this, the people who made it through it, they at least heard everything I wanted them to hear. I like on a post or something. I don't know if they read that, or they understood it. Or if it was a scroll, and like, Oh, I like Scott taptap. You don't even like that kind of thing. And so I appreciate you do this. I have many more questions, but but I want you to first talk about because I think this is a good opportunity to stop some outrage that isn't necessary. Can you explain to people how valuable it is to have a continuous glucose monitor to help figure these things out, even if you don't have diabetes.

Jessie Inchauspé 1:01:26
So I would just, you know, caution that by saying I don't tell everybody to work, because monitoring, I don't think it's necessary. I think it's a medical device. And it's, you know, if you're not, if you don't have a care system around you or a doctor to talk to, it can be really confusing to understand the numbers, what I think is very valuable is for everybody to learn how food impacts glucose, and learn these hacks to manage it, even if they don't have diabetes. I think the most pressing thing that's going on right now is that more and more females are experiencing infertility, polycystic ovarian syndrome, you know, a lot of issues around the hormonal systems. Even if you don't have diabetes, I think it's now one in eight females have polycystic ovarian syndrome, which is a complete dysregulation of your sex hormones. And that's very linked to glucose and to insulin. And so that's why when you learn to study your glucose levels, if you have PCOS, your symptoms usually get much better. And that's why I hear stories, you know, every week of women who had been told they would never be able to get pregnant naturally, who, after using the hacks get their period back are able to conceive like this is important that we're talking about Yeah. And then even if you don't have type one, type two is a growing epidemic. There's a billion people in the world who have pre diabetes or type two. And so preventing that needs to be a top priority for everybody. And in order to prevent that you have to learn about your glucose levels and how they work. And then, as you mentioned, you know, Alzheimer's, mental health, brain fog, energy levels, like 80% of the population who doesn't have type one diabetes, is still probably experiencing glucose spikes. That's what the studies show so we can all benefits and we all have glucose in our bodies. And it you know, learning how to manage it is just such a foundational piece of being able to thrive. And so I just, I think it's so important that everybody knows about this, right?

Scott Benner 1:03:22
Well, it's, you know, I only brought it up because people get upset when they see somebody using a CGM, because they feel like it's taking one from somebody who's using manmade insulin. And I, I'm not not, I understand where that feeling comes from. And but I like what I heard you say is like, Okay, so maybe if I were one once I could see how things impact me, if I don't have diabetes, I don't need to keep learning, I now have that information. And now I can just use these hacks to try to impact those things.

Jessie Inchauspé 1:03:48
Yeah, for sure. And like I understand, you know, at the beginning of my work, I was posting a lot of selfies of myself with a glucose monitor. Like, I didn't understand that that was triggering. And then I had some amazing people with type one reach out to me and be like, hey, Jessie, like, I don't know you. But I just want you to know, like, for community, this does not feel good. Can you please change what you're doing? And I was like, Yeah, of course. And then I had other type ones come to me and say, Oh, my God, now that I see you wearing a good monitor, and you don't even have type one, I feel less, like, you know, embarrassed about wearing because monitor for some people, that's a feeling as well. So, so many things are true. And I think I've found a line where I use a glucose monitor to create the graphs that illustrates the scientific studies. I use it because monitor to be able to create these visuals that are so key in teaching people about how their bodies work. And if you go to my Instagram, glucose goddess, you'll see what I mean like those graphs are fundamental to the education of it'll listen, I'm always learning.

Scott Benner 1:04:47
Yeah, those glad I'm gonna tell you just, you know, I used to be very good at managing insulin. And then glucose monitors came and I got really, really good at it. And then algorithm Just came along, which are making decisions about insulin back and forth and watching them work up my game again, just seeing the different impacts and seeing where the insulin comes in and seeing where the where the spike or the low happens. I sent my daughter a text last night, she's in college. She's not. She's 700 miles from here. And I'm getting in bed last night. And I look at her blood sugar before I go to bed. And I sent her a text and I said, if you were to eat two gummy bears right now, her blood sugar was 110. I said, you're going to avoid a low and about 45 minutes. And she of course is 18 and doing her homework and she ignores me, which I understand. And about 45 minutes to an hour later, her blood sugar dipped under 70. And I sent a text and I said I don't know if you saw my last text. But and, and I'm not teasing her. I'm hoping that she pulls up the graph and thinks what did this old man see an hour ago about this graph that made him know this was gonna happen? I just wanted to learn kind of slowly, you know, I'm gonna I'm gonna say something to you. Now. I can't wait to see the look on your face. Because part of me thinks if you know about this, you're gonna be like, Oh, my God, I can't believe you know this to my daughter began to take over assets Hall last year, which has in a city hall and it is oh, SAP Oh, well. Okay, okay. And is it did not say it for me. I don't know how you say it. Actually, I will between us. It's and I own

Jessie Inchauspé 1:06:27
French. But I don't know the American English version of it. So

Scott Benner 1:06:31
my daughter starts to get her period. And it's incredibly heavy. It is happening too long, sometimes 11 days. And sometimes she only gets a two or three day gap before it starts up again. Once a month, she gets a nosebleed one time. Horrible for a couple of minutes. This happens to her for years, so much so that her her iron drops so low, we have to get her iron infusions. Like she's, like just dripping in a pile on a puddle. You know, a number of years ago, we started using an integrative endo from around here to help out him with her. She also has a thyroid issue. So she's hypothyroid. And that person helped her get her thyroid all balanced out. And then we just kept talking and kept seeing her. And one day she said, I really think like we've looked at so many things. I think a lot of the things your daughter is experiencing are hormonal. And try this. So now she takes like a heaping scoop of this and dissolves it and water once a day. Normal periods. Not too heavy, not too long. No more nosebleed. Crazy, right? That's why she comes home from college for a break. kind of loses track of her. Her schedule for a couple of weeks. Data don't feel good. My periods too heavy. Boom, she gets a nosebleed. I'm like, Have you been taking the basketball every day. And she goes now starts to back up again. A month later. She's okay. Again. Fascinating, like really sad. Like, I think we saved her life with it too. Like she was in a desert. And it's it's, it's again, it's one of those things that I think if you just bumped into it somewhere, he'd be like, some hippie told me about a thing I put in water and it makes my period better. You know what I mean? Like, it's hard to like, I would have been that person 20 years ago, like, honestly, if you would have come to me and said, I don't know, Scott put the vegetables before this. I'd be like, Oh, but now I hear it. And I think God damn, that all makes sense to me. You know, sounds

Jessie Inchauspé 1:08:31
so fascinating. All the things that you come across in your life, right? And then you just want to share those and maybe in 10 years inositol everybody will know about it. And I hope also the veggie thing. Everybody will be like, Oh yeah, we know that you've written juice first, like Jesse like, shut up. And I hope I don't have a job anymore. I just hope all this stuff becomes super common knowledge.

Scott Benner 1:08:48
I have that thought sometimes, like I tell people that. I think that the goal of the podcast is that you don't have to listen to it anymore. Yeah,

Jessie Inchauspé 1:08:57
you want to become irrelevant. Yeah, I mean, yeah.

Scott Benner 1:08:59
I keep thinking like, like, I don't want this to be your life. This should be a pitstop. Not the whole thing. You know, that kind of idea. Alright, so Alright, so now, I think we've laid out pretty clearly the stuff that you talk about, right? I am. And I'm going to ask about we're going to try to talk through maybe maybe we can go for 20 more minutes, talk through how it might work for people with diabetes. But first tell me you said you had a book, you have more than one, right?

Jessie Inchauspé 1:09:23
Yeah, so my first book came out last year. It's called glucose revolution. And in it, I talk about all the basics of the science and the hacks and how it impacts I have stories of people in it, who have type one who don't have type one. There's lots of cool stuff in it. And I have a new book that's out now that's called the glucose goddess method. And that's basically a four week guide to actually doing some of these glucose hacks that I've been talking about. It's like a fast track to turning the hacks to habits and it has a bunch of recipes. And it has a whole week about veggie starter recipes, Scott. So you You could actually maybe find a veggie starter recipe that you actually like,

Scott Benner 1:10:05
in an I just recorded a net. So Jenny and I are making a type two series right now. And so we're in the middle of recording it, it hasn't been out, it's not out yet. And in the middle of it, I was like, You have to imagine I, I have a real relationship with this person, you know, and I, in the middle of it, I'm like, Oh, God, Jenny, I don't need vegetables. She's like, wait, what I'm like I don't. And I, by the way, I went into it there. It's not important here. But I grew up poorly. And, you know, I was I grew up in one of those situations, like, eat these and they were like crappy French green beans out of a can. I didn't want them. I didn't like the way they felt my mouth. I'm very tactile about food. That's not a thing. Anyone understood in the 70s. I'll tell you that right now. And then my parents would be like, you're eating data, you're not eating anything else. And I just, like the idea of eating vegetables now is probably a psychological problem is anything else for me?

Jessie Inchauspé 1:10:57
The coffee thing is psychological, too, right? Yeah,

Scott Benner 1:11:00
I don't I my, my parents drank so much coffee that the house smelled like it. And then it was this again, 70s and 80s. Like, we we lived in an apartment, my dad smoked three packs of cigarettes a day. I'm surprised I'm alive. You know? And those are just things I don't, I don't want because of that. Yeah, it's interesting. So okay, so I'm going to tell you something, and then we're gonna see if we can't build a conversation off of it. So many people with type one diabetes often have a lot of trouble bolusing for pizza. So they'll count the cart, the initial mistake is they count up all the carbs, they put in all the insulin, and then they get very low. And then of course, then they treat the low with something fast acting, then they spike up and then they keep spiking up and it stays that way for hours. Before they understand that what happened was that the pizza has cheese on it. And so you, I can't wait to say this to you to see if you agree. So you eat the pizza, your body kind of the digestion gets slowed by the cheese or any meat that might be on it. And so the dough of the pizza sort of gets pushed off to the side for a little bit. Right? Basically, what

Jessie Inchauspé 1:12:09
you're doing is you're putting clothes on that dough,

Scott Benner 1:12:14
right? And ending it from being absorbed. Yeah, exactly.

Jessie Inchauspé 1:12:17
You're slowing down digestion, you're slowing down how quickly food goes from stomach to intestine, then from intestine to bloodstream. If you ate just the dough of the pizza, with nothing else on it, you would get a much faster spike, because then you would just have carbs. But when you add stuff like the fats from the cheese and the proteins, you're putting clothing on that naked carbs, so you're slowing down how quickly the glucose is making its way to the bloodstream

Scott Benner 1:12:43
and type one situation, you've put in a significant amount of insulin for what could be I mean, a slice of pizza is going to be somewhere around 30 carbs, right 20 Or 30 carbs. And now you eat two, you've put in, I don't know, say you're one for 10, you know, a unit for 10. Now you've got six units of insulin going for these two slices. And then the digestion doesn't happen. You crash. You don't Oh, no, eat a bunch of sugar spike up. And then as the spikes going up, then the digestion hits. And now your blood sugar's high for hours afterwards. So the simple fix is for some people. And by the way, here's the interesting thing. Domino's Pizza, or a hand tossed pizza from a place up the street, where a pizza I make it home all have different impacts. Right. So it's not just pizza's pizzas, pizza, but once you figure out where the insulin goes in, so that the so that the the way I talk about it is that you want to match up the action of the insulin with the impact of the carbs. And that manmade insulin doesn't work. It's not a, it's not a light switch, right, you don't put it in, it's just working, you put it in, it starts to work slowly over time, it picks up speed. And then there's an intense part where it's really working hard. And you just have to adjust when the Bolus goes in. So that it matches up with that that food impact. Yeah, and that's if

Jessie Inchauspé 1:14:03
you're slowing down the spike of some carbs. Right, you also need to slow down how quickly insulin is arriving into your bloodstream. So let's take another example, if you're doing like, a piece of cake on its own versus cake in Greek yogurt, right? It is the same number of carbs in both of those instances, but in the plus yogurt part, you're also adding fat and protein. So the glucose is going to arrive more slowly into your bloodstream. So maybe you would need a different strategy, insulin wise.

Scott Benner 1:14:36
Yeah, no, and that's exactly what you end up doing is you just like most, most food takes what what would be colloquially called a Pre-Bolus. Like putting the insulin in a little before you eat so you can find that matchup, not all foods, not all people. And there's also another level of a problem where insulin. Thinking about how it's been made insulin work is it's sort of like thinking about like A time travel movie. Like it's sort of like what we do now impacts us later. Whereas people want to think what's happening now is somehow impacted by now, which it very infrequently is. So you, you kind of get the idea of people like, Look, you got to get the insulin working a little bit, so that it's got a little power when the carbs are trying to drive you up Nansel trying to drive you down. I tell them that, you know, on a glucose monitor, for example, when you see a stable line, when there's food and insulin there, what you're really seeing is the food trying very hard to push up while the insolence for trying very hard to push down. And these are two things caught in a battle that neither can win. And because one can't go up and one can't go down every time he every five minutes, you see your blood sugar just doesn't seem to move, right, it doesn't mean that the reaction is not happening inside. So so this is it, right. So if if, if somebody is seeing a certain spike from a meal, you think it might be as easy as them reordering their food and that spike might change. And then they're going to need to pay attention to that, because they might be making heavy boluses for what they think is going to be a larger spike that might not end up being. So this is very similar to when my daughter started taking the digestive enzymes. Some meals that were requiring a ton of insulin, were suddenly not requiring as much because it was passing through her system more quickly, and not getting stuck in the stomach where it was being leached. Right.

Jessie Inchauspé 1:16:33
Essentially, it's not just about like, what you eat, it's about how you eat it, in which which order which combination with vinegar before, not like, it's not just about the number of carbs in the food or in a meal, you can you really have lots of other levers that you can activate to impact how that food is gonna impact your glucose levels. So like, if you have type one, and you're using insulin, like it's really important to if you're going to try any of these hacks, to be super aware that you might need to adapt things, maybe talk to your doctor to make sure you're doing it all properly. Because the changes can be very drastic, like if you switch the order of the foods in your meal, and you have the veggies first and the carbs last, the impact in your glucose will be vastly different.

Scott Benner 1:17:18
Wow, I'm excited to try it. Yeah, don't worry, at the beginning of the episode, you're going to hear me in a very deep voice say that nothing you hear on the Juicebox Podcast should be considered advice, medical or otherwise, then I say some other stuff. So we're all good. But um, do you have anything that like, is there anything I haven't asked you about that I should have, like roads that you'd like to go down that I didn't get you to?

Jessie Inchauspé 1:17:43
know No, I don't think so. I mean, you know so much about this topic that you know, it's, it's like you're teaching me stuff really? So no, you asked everything. And I think what I want to say is like, in my first book, My intention was really just to explain to people how food works, and what glucose impacts in our body and just kind of give you like, a very easy, very fun masterclass, and just glucose and what the heck it is and how it impacts us and how we can impact and return. And so it's it just, I just want people to know that my intention is really to teach as much as I possibly can on this topic, because it's so important, whether you have type one or you don't. And also you're doing a fantastic job. So I'm just happy that we had this chat.

Scott Benner 1:18:27
I'm glad we met it is really because of a listener of the podcast who came to me privately and they're like, you really should look at this. And I was like, Okay, I will. And then you were kind enough to answer and it's lovely. Let me Can I go back and ask you something more personal. Yeah. You alluded to but didn't deep dive deep into your mental health earlier. And then it got better. Can you describe where you were and where you are?

Jessie Inchauspé 1:18:52
Oh, for sure. I mean, trigger warning, but so after I broke my back, you know, physically, I was fine in a matter of a few months. But then I started getting these really weird feelings of being in a dream or being in a movie and like everything around me was two dimensional. When I looked at my hands, I was like, whose hands are these? When I looked in the mirror it would give me panic attacks because it was like who is that person? Like I was fully not okay. And you know, I found these different terms like depersonalization felt like it fit quite well what I was experiencing some dissociation, a lot of anxiety, depression, and I was just like, I cannot live this way. I felt so broken to my core felt like my brain was so broken. I couldn't be alone at all. Like I could just couldn't take the bus by myself. Like it was impossible. I had to always either be distracting myself with a video game on my phone or be with somebody else. I was terrified and I was not okay for you know, the better part of a decade like I was really not okay. But you know, I just kind of kept going, kept at it. But deep down there was something really not okay with with my brain. And seeing that these spikes were triggering some of these episodes really. It completely changed my life. And I'm so thankful that I've felt that I wanted to raise my hand and say, Yeah, I'll try this CGM for this, you know, experiment thing. Like it just, it gave me so much hope back. I can't imagine if that hadn't happened. Yeah, that's where I would be now. Like, yeah. And then you layer so then I fixed my glucose. And then I layered on top of that, you know, amazing therapy EMDR that really helped me Eye Movement Desensitization and Reprocessing, like that really helped me a lot. And today, I'm actually okay, like, I actually I can be alone. I can challenge myself, which, you know, for most people is like, whatever. But for me, like just being able to be in a hotel room by myself for one night is like, I'm like, so grateful that I can do that. Because I was so not okay, well, but ask me any question you want. Like, I'm an open book. Oh, that's fascinating.

Scott Benner 1:21:05
So how do you think the injured Do you think the injury led that to that? Or did you have any of that prior to the injury?

Jessie Inchauspé 1:21:14
Nothing, nothing prior, I think what happened is that during the accident, and then the very intense three weeks pre surgery, and then the surgery where I thought I was gonna die, a lot of stress got stuck in my body. And nobody taught me how to process it, how to move it, you know, I was just like, I was living in London, like, nobody talked about healing from traumatic experiences or like, nervous system, like, just those weren't in my consciousness. So I think my body just held on to so much stress and anxiety and fear. And then, if small things happened around me, it would just go full blown into panic mode. So I found out that the spikes were one of the things that pushed me over and made me go into full blown panic mode. It's as if my baseline was like, super broken. And then any other extra little stress could put me in a horrible, horrible state.

Scott Benner 1:22:07
It's interesting, because I've been making this podcast, this is the ninth year I've made I'm making this podcast. And I appreciate that. But I have not heard the, in the first six years, I didn't hear the word anxiety as much as I have heard it in the last three. But I think people always want to like right off to like, oh, it was COVID. Or it was this or something. But I don't know. Like, I don't like I'm having deeper conversations with people. They're being more honest. And that's part of the reason why I think I'm hearing it. But it just makes me wonder about, you know, the podcast has listeners, because most people have a lot of trouble rakia regulating their blood sugars when they're using insulin right type twos and type ones and even type twos that don't use insulin, they have trouble with this regulation. And I'm just wondering, like, like, after a while, like you start talking to people with autoimmune issues, like you don't know this, but autoimmune issues where maybe you do kind of run in families, and they, they kind of run in groups, like if you have one, you're more likely to have to etc. The amount of people that come on here and are like, I have Raynaud's and type one, and hypothyroidism, and this and that. And the next thing, you know, they've listed seven issues that they have that are diagnosed, that they can feel the impacts from the amount of people who say that they have a bipolar person in the family and a lot of autoimmune stuff. It just like, I I'm fascinated by how many people tell me, I'm anxious, or I get easily triggered by things or you know, like, you know, sometimes when you're in a bubble, you feel like this is the world but I leave this bubble sometimes. And most people don't talk about stuff like this. And it all feels like it just comes back to I mean for me and be clear all that school you went to I barely got through high school, but it all comes back to me to like it's inflammation, right? Like it just that's what it seems like it is that people have autoimmune issues, their immune systems going wild, and they have inflammation, and it's impacting everything from mitochondria in the cells to their wrists hurt, you know, or whatever.

Jessie Inchauspé 1:24:22
Yes, well, I think what's going on is that most of us have bodies that are just in a state of stress, right? Maybe it's biological stress, it's inflammation, stress, it's, it's stress from the food from the environment from just real stress, and the stress causes more stress. And so you get into this cycle where a lot of things can go wrong. And you can get a lot of various different symptoms. I don't know you know why more people are experiencing this. But if you just look, for example, the type two numbers, I mean, they're going up and up and up and up and up and up a billion people in the world. I mean, that's wild and type two is a disease that's caused by food and our food environment. So I mean, it's crazy. But also I feel very hopeful. I'm like, I don't want people to be in the situation that I was in for a decade completely clueless about how I could help myself. Well, yeah, now.

Scott Benner 1:25:15
Yeah, I was gonna say, that's why I was, I was excited by the things you were saying? Because it's the other part of it, right? Like, it's not lost on me, there are a lot of people on the planet, we have to feed them all. We've come up with ways to do it. Obviously, some of them are not valuable, like, but they're still producing food in bulk for people. You can't tell people that foods the problem, they don't know where to go get more, what are they going to do start a farm, you don't eat meat, like, like, what am I doing, I'm gonna I'm gonna start I'm gonna get again acre, I know you're gonna cow and the plants I'm not, I'm going to keep going to the grocery store and keep buying the stock that's available to me. And so giving them the idea that there's at least maybe a way to lessen the impact of of these things that they're eating, you know, because I can

Jessie Inchauspé 1:26:02
also to not fall prey to marketing messages. Because often we make food decisions based on what something says on packaging, or, you know, advertising etc, we have to remember, a lot of food products are driven by profit. So we need objective scientific information, which is hard to come by, that helps you understand what's noise and what's real. And that's what I'm trying to do. I'm trying to Okay, guys, like, I know, the package says, like, good for your heart or low in this and good for that. But like, actually, here's how your body actually works. This is what the food turns into. And this, how it impacts you. And then you have the information you're empowered. And then you can start making decisions on the go that you understand why you're making them, you're not just making them because of what something says on a box.

Scott Benner 1:26:47
When I try to make that point to people, I usually use the example of shaved ice like Italian ice, and they're always assigned at an Italian ice place that says fat free. Yeah. And I like I'm like, that's hilarious, because my body is gonna turn that sugar into fat in about an hour or so. Right? But they're not lying. What's in the cup right now? Doesn't have any fat in it. Yeah, yeah, absolutely. So

Jessie Inchauspé 1:27:10
there's just so there's a lot of misleading marketing. And in my first book, I also go through like, all the things that you might see at the grocery store that are trying to make you buy foods that are actually things you should ignore, like, this is organic, this is gluten free, this is fat free, this is no sugar added, like all that stuff can be abused. What you really need to know is, what the molecules are, what molecules the food contains. And that's what I try to teach people and then you're empowered for life. And that's really freaking cool. Because I don't want just scientists to know this stuff. Like everybody needs to know this stuff. Because we need to be able to operate and navigate in this crazy food landscape that we live in. Like we need to know all of this.

Scott Benner 1:27:49
Yeah, it doesn't say on the package ever. We know some people can't eat gluten. So we've created gluten free cupcakes, but they're so Ultra processed. They're really they have a ton of carbs in them, and they're not going to be good for you at all, but there won't be any gluten in them. So yeah, you know, and it's

Jessie Inchauspé 1:28:06
not people's fault. Like, I mean, you're everybody's just trying to be healthy and be happy and do what's best for them and their family. Like my God. We're bombarded with messages. We don't know what's real than not. It's really intense and difficult. So I really empathize with that. That just despair of like, what am I supposed to eat? Yeah,

Scott Benner 1:28:24
this keeps coming up. When when we've been like I told you, I think I'm like five episodes deep into recording this type two series. And it keeps coming up in conversation where I keep thinking, it's no one's fault. Like it's easy to say eat better exercise more. Great. Like, what am I supposed to do about that? My I got a vague, so unhelpful. And I got a family of four and I make $35,000 a year, but you want me to go get a steak and some asparagus like where am I getting that from? You? Me? I gotta feed all these people. And this is what's it just anyway, that made this whole thing feel uplifting, would you? I hate to do this to you, but at the end here, would you mind like in a sentence run through each of the hacks again? Oh, of course.

Jessie Inchauspé 1:29:05
Of course. Let's do it. Okay, savory breakfast instead of a sweet one. Very important. If you're going to eat something sweet to have it as dessert after a meal, never on an empty stomach. After you eat, use your muscles for 10 minutes to maybe you go for a walk. Maybe you do some magical calf raises at your desk. Before at the beginning of a meal, start the meal with vegetables. That's called the veggie starter. And if you can finish the meal with the carbs, vinegar, one tablespoon of vinegar and a big glass of water before a meal helps reduce the spike of that meal. And finally, clothes on carbs. So never eat your carbs naked always put some protein fat or fiber on them. If you want to see the million visual examples of this to actually help you like grasp all these hacks, go to my Instagram glucose goddess or pick up my new book The Ghost goddess method full of amazing read recipes that will help you actually fast track to turning those hacks into habits. And I'm going to send you a copy, Scott,

Scott Benner 1:30:05
Jesse, I feel like we're friends. Thank you, you know, I really like I don't like a lot of people come on, you know, and sometimes they're just like, I'm telling you, I'm amazing. No, no, I just, you know what it was that it felt like, it felt like you and I are on opposite sides of mirror saying the same thing, just for two different perspectives. Like I'm just talking about it around diabetes. And you should and so. Wow, it's just it's so interesting, because this whole sounds like this. I don't know how the system but I'm not blowing my own horn. But I figured this all out by myself. Yeah. And and I only figured it out, trust me, because it was for my daughter. Yep. And then once I had it, I used to write a blog. And the blog was popular. But then people stopped reading and I don't know what happened to all of you, but you don't like to read anymore. And so I was like, Well, how do I do this? I almost stopped. In 2014. I almost stopped writing my blog and just gave up. But I knew I was helping people. But they weren't reading anymore. And to tell you have weird story. I wrote a book about being a stay at home dad. And I found myself on a soundstage in New York being interviewed by Katie Couric. And when it was over, she grabbed me as I was walking away. And trust me, I was just excited to be there. Like I had had a car home. And I was like, Oh, I was so excited. And I'm just walking away. I'm a little jacked up. And she grabbed me by the shoulder and turned me around. And she said, You're very good at this. And I said, I don't know what you're talking about. And she said, talking to people she had there were like, 500 people here. There were other guests. She's like, you didn't feel it when the others were talking. They were just thinking, let that guy talk again. And and I said, Oh, I didn't know I said, I did feel that I had him one time I said something funny. And I watched everybody, like go like this. And it's a weird feeling. Like I felt like a magician for a second. And I said, Okay, thank you. I didn't know what to do with that. But about a year and a half later, when I started thinking like this blog is not going anywhere anymore. I thought, Oh, I wonder if I like Katie Couric did say I was good at talking to people. I was like, maybe I'll start a podcast. And then I got lucky. It was just the first diabetes podcast. So then I kind of was able to build on it. I learned to treat it like a business, not like a hobby. And only by that I mean, like, a lot of time, a lot of effort, a lot of content, no fluff, like that kind of stuff. And, and now like, I used to get like one or two letters a month from people. And they were like, Hey, your blog helps me. And now I get about like 20 or 30 a day. Oh, super cool. Like, and I think you might be like, in a position where you're doing the same thing? Yeah. Yeah.

Jessie Inchauspé 1:32:53
And you know, it's interesting, because neither of us have diabetes. Yet, we became really fascinated by this topic for different reasons. And I think whatever we can do to help people understand their bodies more is just so incredible. And so I'm so happy that you were able to turn it into business. So you can actually keep doing it. And I'm so happy that and I get paid to do this and write books. So I can keep doing it too. Because it's so important. It's the

Scott Benner 1:33:17
part that sometimes people don't realize is that if I always tell them, like, Look, if the if the podcast didn't have ads, what you wouldn't have as a podcast, because I'd be working somewhere else to pay my bills. And so it's a real, it's just a real great moment in time, where there's actually access to technology that reaches people and a way that to make it viable for you to be a thing you do. You know, it's really lucky. I actually think it's going to push humanity forward and a lot of ways, much quicker than we could before people could pull their phone out of their pocket and listen to something amazing

Jessie Inchauspé 1:33:50
what we can learn these days yet most of us just look at cat videos on the internet, not me.

Scott Benner 1:33:57
I hear I'll tell you something. I opened up Tik Tok this morning to check up to put a post up and I just have my daughter's roommates in college, make videos for the podcast. And then I put them up, right. And I went to put one up, and I don't know what happened, what came up in front of me. But 15 minutes later, I found myself saying Scott, what are you doing? Like put the video up and get out of this app, like, you know,

Jessie Inchauspé 1:34:22
just pulls you in? It's so it's so good. So powerful. And so it's scary.

Scott Benner 1:34:26
It's funny, right? Because you either get something, it's like gambling. It's like a slot machine. It's like either get something you want, or you get something and you think oh, the next one will be better.

Jessie Inchauspé 1:34:36
Hey, and what's that molecule that happens? Dopamine. Yeah, brought

Scott Benner 1:34:40
it back around. Don't worry. I completed the circle. All right. You were really lovely. Thank you so much. Thank you Scott.

First, I'm going to thank ag one athletic greens.com forward slash juice box get a green drink that you can actually drink And of course, I'm the pod makers of the Omni pod dash, and the Omni pod five, get started find out more, all the things you need to do are doable at Omni pod.com forward slash juice box. When you use my links, you are supporting the production of the show and keeping it free and plentiful. And last but not least, I want to thank Jessie, check out her new book, The glucose goddess method available right now on Amazon, or wherever you get your books. And Jesse is on the Instagram if you're looking for you want me to tell you where you would think I would have had this information prior to making this recording, but I did not. Instagram Jessie is at glucose goddess. It's that simple. Thank you so much for listening. I'll be back very soon with another episode of my award winning podcast. It's not really an award winning podcast. You know why it's not an award winning podcast? Actually, this just came up the other day. You have a second? I mean, of course you do. Right? You just couldn't move to another podcast or clean the house or something. Go for a walk. You've got a minute. Somebody said to me recently, this podcast talking about different podcasts. They say it's an award winning podcast. And I said well, yeah, all you have to do to win an award is enter into some sort of contest and win it and there are many contests that no one enter into. So say you're the only Aardvark pruning, they prune aardvarks. No, let's try something else. Let's say you're the only sheep shearing podcast in the world. And you submit your sheep sharing podcast that no one else does. Then you win. And you're at our award winning podcast just like that. I don't need to win an award. I've already won my award. Do you know what it is? It's all of you. It's the great way that you embrace the show. Listen, download and share it with others. That's all the award I need. If you ever see that this is an award winning podcast. I got really desperate are really bored one day. Anyway, thanks again for listening. I'll be back very soon with another episode of The Juicebox Podcast. By the way, I wrote a book a long time ago it won an award. Do you know how it won an award? I publisher sent it out for Awards and won an award. I think it's like the mug here. This is embarrassing. Hold on. I'll find that for a second. Life is short. Laundry is eternal. Not a bad title. Award. Here it is. It won the hilarious but what it does, I don't want to give away the farm but it does that puts a big gold seal on the cover online. It's an award winning book, you know, assault both the 2013 Mom's Choice Award winner. Life is short laundry is eternal Confessions of a stay at home dad by Scott Benner an award winning book award winning podcast at the theater

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