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Ep# 8 – This Is Yu – Making Diets Work

Ep # 8 – This Is Yu – Making Diets Work TRANSCRIPTION a Little Further Down Page.

In this Ep 8 – This Is Yu – Making Diets Work.

We explore the Top 10 hangover Cures From Around the World, some of these you’ve gotta hear to believe!

Hey guys, we’ve got a great pro tip just for you – about the real reason you should be nice to your waiter!

Scott takes us Down Memory Lane, Down Memory Lane, and gives us some Behind The Scenes, BTS into several of the restaurants he has worked at. Including stories of Jamie walking from El Salvador to Toronto, Jill’s Very Firm Fake Boobs, and Robert Plant’s autograph!

And our main segment – Making Diets Work – we drop some knowledge and share with you stories about our journey along the Great American Diet!

Call with your questions, that are burning a hole in your soul. Our This Is Yu Question hotline 562.291.6037

Homebase is www.ThisIsYu.com

Instagram is @ThisIsYuOffical

Facebook Vip Group – Facebook and search This Is Yu VIP Community

Send us some love on Apple Podcasts – leave your comments, and we’d appreciate your 5 stars! 

Thanks for listening!

Scott & Carole 

START EP# 8 – THIS IS YU – MAKING DIETS WORK – PODCAST TRANSCRIPTION NOW:

Carole

Welcome to This Is Yu. Podcast Episode number eight We are talking about making diets work today. This is Carole Yu and Scott Stewart ( Intro Music ) Today we’re going to talk about the top 10 hangover cures from around the world. Also, we’re going to be talking about Scott’s restaurant behind the scenes. He’s worked in the restaurant business for quite a long time. He has a lot of good gossip. We’re going to also talk about our own paths through making diets work and what has worked for both of us…

Scott

and what hasn’t worked.  

Carole

That’s true.  

Scott

Because there’s been a lot of them over the years. Ladies and gentlemen, a lot.

Carole

Yes, that’s true.

Scott

Okay, let’s get to the first thing. Here is our top 10 hangover. Cures from around the world. Number 10 Italy. They use coffee. Number nine is the French, and they use coffee and salt.

Carole

What does that mean? They put salt in their coffee.

Scott

Exactly. So it’s kind of a good idea when you think about it, cause when you’re drinking and throwing up in that kind of stuff, you lose a lot of salt. Those French, they’re smart. Bon bon bon Number eight are the Chinese, and this one would make Carole’s mom very, very happy. Strong green tea carols Mum recommends strong green tea for just about anything. Mouth wash washing the car, giving your pet and enema all of the above. Number seven America egg yolk and Worcestershire. I’m gonna pass on that Number six. Our friends up in Iceland, they use water, honey and cider vinegar.

Carole

That sounds very familiar to something we might be talking about in a little bit.

Scott

Polish. People coming in at number five. They use sour pickle juice. Number four are the British. They use baked beans, eggs, bacon and sausage. I think that’s just wake up and have some breakfast in that particular situation. Number three are are Germanic friends. They use mustard, Berries, juniper Berries and pickled herring. Mmm, I guess the pickled herring industry had big lobbyists out in the market at that point. How can we sell more pickled herrings? I don’t know. Get people with hangovers to eat them. Brilliant Number two is from the country that brought you Dracula, Romania. They use cow stomach root, vegetable soup, cream and vinegar.

Carole

If I had to eat cow’s stomach root vegetable soup, cream and vinegar. I don’t think I’d even drink in the first place.

Scott

And the number one top 10 hangover cures from around the world go to the forward thinking Dutch, they use beer. I think the idea there is just to stay drunk. People stay drunk. You never get a hangover. My goodness. Now the next section we’d like to talk about is being nice to your waiter. Now, there are reasons to be nice to your waiter, and we’ve got a quote. I mean, people are probably familiar with this. If you’re out on a date, ladies or guys, the person you’re with is really nice to you. And they’re friendly and they’re engaging. But they’re ah, asshole to the waiter. Probably time to move on. But to me, that’s not the real reason. The real reason is I’ve worked in a ton of restaurants and I’ve come across my share of wack a doodle waiters. If you’re a waiter of any substance, when you go to a table and they’re a jerks to you, you don’t sort of just cow down and listen to them. Yes, sir. I’m sorry, sir. Yes, sir. No problem, sir. Yes, sir. You go in the back and you mess with their food. I wasn’t really a fan of that. I didn’t really do that because I didn’t really have too many problems with people because the way I dealt with him, But there were a lot of waiters that were kind of way out there, and they would mess with their food. If you’re thinking of being lippy indignant, you just think you got to get that smart ass common across to the waiter or you got to make them do jumps through hoops. You might want to think that again.

Carole

Scott, what is one of the worst things that ever happened to you? Did you do have something that someone said to you that was really obnoxious or give us a example?

Scott

Oh, yeah, People are just idiots. I mean, people on dates because the guy’s trying to show off to the girl. Then it becomes about a power situation in my waiting career. I learned that early on, so I never really challenged the guy on the date. So I never had a lot of problems with that. I mean, just threw girls in tears from Table’s going to town on them, People telling you they ordered this. You bring it to the table, they go. I never ordered that. I’d like to talk to the manager, All that kind of shit, except the thing is, what they generally forgot was I wrote it down so that if that issue ever happened, I would just show the manager. That’s what they ordered. Steak Well done. It just gets to be something you roll with in your day to day travels is being a waiter.

Carole

Scott’s going to give you some restaurant behind the scenes

Scott

Guys, I’ve worked, as I said in the restaurant business for years and years and years and putting this podcast together today, we started thinking about food diets. Then I just started going down memory lane down memory lane down memory lane. I just started kicking out all these ideas of crazy things that had happened to me in different restaurants over the years, and I thought, You know what? I’d like to share those with you guys. They are in no particular order and their stuff I’ve forgotten, and there’s probably stuff that I shouldn’t be seen with people’s names. But what you gonna do? So I used to work in Toronto at this restaurant called Santa Fe, and at the time it was super hot, and it was populated by this chef named Chris. He was amazing, chef, but he was a super hot head and he would freak out on people. At that time, I had just come into the restaurant. There was established crew there, so they all been working a long time. And I was the new guy on board this Chris guy. He would yell at the waiters, but he was a great chef, and it brought lots of people and brought lots of money into the restaurant. So they let him be. This one time I had in my hands, I had two dishes and the kitchen was in the basement. We had to go up a flight of stairs and there was a bar and then another flight of stairs and would take you up to the restaurant. And this place was super hop’in, and so it was always packed with people. So this one time I’m getting these plates. They ding me. I run down to the kitchen and grab the plates. And on one hand, I’ve got a bowl of soup and on the other hand, I’ve got a big, giant white plate with chicken mole on the plate. So there’s a mole, a sauce which is super slippery, and then two chicken breasts on top of it. I start running up these stairs, going to town, trying to get up the table. 14. I’m running, I’m running and I catch the top stair on my left foot. Now I’m suddenly airborne and I’m flying into the middle of the bar. I hit the bar. I don’t want to drop the plate so I don’t let go of the plates because to be a huge crash, I hit the ground, smash my elbows on the ground. I look at the chicken and the chicken just comes alive and with the slipperiness of the mole sauce slides across the plate, hits the bar floor, slides across and hit some guy in the foot, and I look up and it’s this Chris guy. Everything in the bar goes dead quiet, everyone staring at me. Then they stare at Chris to see what the hell was gonna happen. Chris breaks out in huge laughter. I take a deep breath, get up, run back to the kitchen and get it all prepped up and take it back up on the table. And I kept my job.

Carole

Wow. Thank goodness.

Scott

Yeah, it was It was crazy. And then another time, we used to have this guy bus boy named Jaime Jaime. And he was a crazy guy because he had walked all the way from El Salvador to the restaurant to the restaurant to Toronto, Canada, over. I don’t even know. It was months and months and months, but he made his way to Toronto and he was this kind of fun. Just go, go, go, guy. But he was sort of lazy.

Carole

Don’t think he’s lazy. If he walked from El Salvador to Toronto

Scott

Well, I think he was tired. I think what happened was he was allotted a certain amount of energy and he had used it all up on the walk because when he got to Toronto, he was tired, and he would just kind of meander and go slow. But no one really complained about him. Anyway, we got these beers on our shifts and he would get his beer and he’d put it up on the shelf, and we would always take Tabasco hot sauce and pour it down the throat of his beer. So then he’d be running around, he’d get really hot, and then he’d go and take a big gulp out of the beer and he’d be like, Ha, you guys, cut it out Crazy guys. Next we move on to Shopsys, which was a landmark hot dog restaurant in Toronto, Canada. We used to get a lot of celebrities in there. A couple of my favorites and a couple stories were I had Mr Spok in there, which was awesome. He had the deepest voice ever, like when he spoke I’ll have a Scotch, and it just resonated. We also had Eartha Kitt, who was Catwoman on the original Batman TV series. The main general manager of the store was super cheap. He worked for the corporation, and he was super cheap. Eartha Kitt came in with the band, and he said, make sure none of those band guys drink any of the high end drinks. Just give him beer so I go over and I’m like, Yes, can I get you something to drink? And they all ordered, like double Chivas on the rocks. Super expensive drink. Eartha Kitt, I think, had a glass of water and she had her little dog in her lap. She just kept petting while all the guys in the band just got toasted. The best story that I have out of there was so Led Zeppelin had broken up, and Robert Plant was now on his own and he was touring and he was in Toronto and he was playing at Maple Leaf Gardens. So he comes in this one afternoon. At the time we had this chef called Hans. He was this Austrian guy, kind of a whiner. Like he complained a lot because I think basically what it was was it was a corporate job that he took. I mean, he was doing hot dogs and corned beef sandwiches, so it was like, Why am I stuck here anyway? He’s toe wine a lot. Nobody really liked him. So he asks Wayne, this sophisticated gay waiter who let everything roll off his back. He was awesome. Hans asks Wayne. Hey, Wayne, can you get me an autograph of Robert Plant? So Wayne is like, Yeah, sure, no problem, Wayne goes down into the front part of the restaurant where you couldn’t really see from the kitchen. That’s where Robert Plant was. He went a couple of tables down from Robert Plant and he signed with his own handwriting to Hans. Best of Luck, Robert Plant. And then he came back, gave it to Hans, and we were all laughing behind our backs on that.

Carole

Did he ever figure it out?

Scott

No, he never did. He probably sold it on eBay, and everyone’s like No it’s not Robert Plant. This other time we had these two drunk guys come into my section. They sat down and they ordered a roast beef sandwich, which is pretty normal, like a beer and a roast beef sandwich. I bring over the roast beef sandwich and I drop it down on their table. Now. The thing with our roast beef sandwiches were they were really, really thick. They used to put these super long toothpicks through the roast beef sandwiches. I drop it off and I start walking away back towards the kitchen. A little thing in my head starts going. You know what? I should go back and tell that guy he’s not gonna know about the toothpick. I kind of meander my way back to his table and I look over at him and he’s making this really weird face like he’s in pain and then he reaches in his mouth and he’s drunk so everything is like in slow motion. So he reaches into his mouth and he pulls out this toothpick in, like, six or seven pieces that he had just bitten into, and I’m surprised it didn’t go right through the roof of his mouth. There was also this girl that worked this morning breakfast scam that I think is pretty interesting and pretty genius when you think about it. Up until the point she got caught. She worked there for years, so she probably driving a Ferrari. By the time she finished up with a scam, What she would do was because in the morning people are really routine. It’s like a cup of coffee to pieces of bacon, two eggs and toast. So it was the same order order, after order after order, she would print up one order and use that order on all these different customers. They’d all have the same food, so she’d only put one bill down for each table, so she collected all the money. But she only had to close out the one table genius. Oh, the other thing is, whenever I’m having stress dreams at this point in my life, I always flashback in my dreams toe working in section five and six at Shopsys’ restaurant and it always goes the same way. The section is way too big. There’s way too many people. I’m the only waiter I keep asking. Should there be other waiters working? It’s kind of one of those dreams, so I do have a little bit of a nightmare. After working in Shopsys. The next place is called Licks, and this was a hamburger place I didn’t work at, but it was, Ah, very popular hamburger place in Toronto, and the one that I’m talking about is on Young Street south of Dundas, and it was on the east side. You went in the front door and on the left hand side they had the cash registers and everything there. And then on the right hand side, there was a big giant staircase that went all the way upstairs, and that’s where all the seating was so he would order your food, get your food and then walk up these I don’t know, 50 steps all the way up to the top. And that’s where you, would eat. This was when I was really into U2, and wanted to look like Bono. So I bought these suede rocker boots with a big heal on them and a super pointy toe, and I wore them around. They were super uncomfortable, but I try to look cool in them in tight pants, a leather jacket. I order a large drink fries and a hamburger, and they give it to you on those plastic trays that everything seems to slide all over to get my order and I start going up the stairs and I get about halfway up. The whole of the restaurant is jam packed with people waiting in line. They’re just kind of staring around. This is before cell phones, so everyone actually had to engaged in the world and they would look around. I get about halfway up the stairs and I catch my left toe on one of the stairs so I start to fall. It’s that thing where you’re going in slow motion and I’m running up the stairs and I know I’m gonna fall and can’t make it. And then, boom, I just wipe out on the stairs is a big commotion. My drink spills, everything goes all over me. Everyone’s watching me. The drink just goes all over me and then starts going down the stairs. And it’s one of those things where everyone applauds and you just melt in a pool of shame. I couldn’t get the hell out of there quick enough. The next story comes from a place that worked at called Alice Fazooli’s. There was a guy named Rick, and he was an interesting guy. He was a funny guy and not funny in the comical sense. Funny in the in the sense that you would look at him and kind of laugh, not with him more at him. He’s in this one room, and they had these different areas, and they had these beautiful glass goblets for lighting up on the ceilings. Big giant, probably two feet across. All beautiful blown glass, custom orders, a bottle of champagne. He goes to the table and he’s standing there, and he’s just doing his little waiter spiel and you know, that’s when I went skiing and blah blah, blah, blah, blah. He’s not really paying attention to what he’s doing. The cork gets away from him and go shooting across this particular room and hits one of the glass goblets lights and explodes. And there’s this big, huge bam and glass comes down on all kinds of people. Nobody was killed. Think he still worked after that? Just cause it was such a weird thing. But then we had safety meetings about that just went on forever and ever. Now the next place we’re talking about is Mr Green Jeans. It was a very popular restaurant in Toronto. There was two locations. The one I’m talking about was across the street from Second City. This happened on, a, Halloween, and I was a bus boy at this point. What had happened was, someone came in. There was a bar and a restaurant, and in the bar they drank way too much on Halloween Eve, and they threw up all over the table on the seat, and it went all over the floor, and it was a tile floor. So the manager yells at me, go in there and find out what’s going on. And it was busy. So I go running in there and I go sliding through the vomit. Oh, boom, I hit the ground. Yeah, not so much fun. Now we go to a place in Manhattan Beach called Cafe Pierre. I used to work with this girl named Jill, and Jill had a very thoughtful dad. The dad thought for Jill’s 18th birthday that he would buy her a set of fake boobs.  He did really. 

Scott

So, Jill had these very firm, very firm. Did I mention they were firm. So Jill had very fake firm breasts. When you’re in the weeds at a restaurant, I don’t think anybody except other waiters know that when you’re in the weeds, it’s just mayhem. Everything’s out of control. You’re running like a chicken with its head cut off. I’m running around a corner. One way Jill’s running around the corner the other way. Boom, Jill and I run into each other. That’s the night I found out that Jill had very firm fake boobs. She hit me so hard in the chest. It knocked the wind out of me, and I had to take a knee and catch my breath. Everyones like are you okay? Are you okay? Yeah, just Jill’s Just like fine. She just bounced back and away she went. The other thing is she use to stand right behind me at the cash register when we’re putting our orders in. So when I was done, I’d like bolt off to a table and you don’t see the person right behind you. The amount of times that I banged into Jill and then we both banged into the wall behind her, and then Jill, with her very firm fake boobs, bounced into my back and catapulted me forward. The next place was a place called Matisse named after the painter, and it was a place over on Third Street Promenade here in Santa Monica. One of the things that happens is customers come in, they’ll order some food, and for whatever reason, they won’t eat it all. There’s a lot of waste. Sometimes as a waiter, you doing these long shifts, you get really hungry. And what we used to do is when someone ordered a pizza, they maybe have a bite out of the pizza. And then you go, are you done? And they would go. Yes, and then you would take it in the back. They were in the middle of a conversation, so they weren’t really paying attention to what’s going on. You take it in the back and you’re like, Oh, there’s, like, one piece of pizza missing from this pizza. So you go well, I’m gonna have a piece of pizza. It’s just gonna go in the garbage. A couple of the waiters would be standing around, we’d be chewing on this pizza and then you’d go back out to the table, Anything else for and then the people would go, Yeah, I’d like to get my pizza to go, and you would just have that horrible look on your face. But you try and cover it up and go sure I’ll be right back with your your your pizza. So then we’d run in the back and we would take bread and we would put it in with the pizza in tin foil, and then we would disguise it in these big tinfoil swans. We would try and divert their attention with his big tinfoil swan because, like once they got home and they opened up, they’re not really gonna come back and complain to us. So it worked like a charm. And then finally at this restaurant, Matisse, I had this guy. He’s a businessman, he’s in by himself. He has his meal and he’s like, What’s good for dessert? And I’m like, oh man, you gotta try our creme brulee. It is so good. So I go on and on about this creme  brulee. I have had it all over the city, but our creme brulee is amazing. So he’s like, Yeah, OK, yeah, sure, I’ll try the creme brulee I run in the back. At that point, we had to caramelize our own creme brulees so we would get a creme brulee out of the fridge. Then we would take it over the sugar station, put sugar on it. We’d have a blowtorch and caramelize it and then take it back up to the customer. So it took a little bit of time. Here I am. I’m caramelizing. This guy’s creme brulee and I’m having a lot of trouble with it. But I’m super busy and probably in the weeds again, so we get it caramelized. I take it back out to him, I drop it off and I’m, like, so excited. I’m I’m all proud of myself. So we enjoy that creme brulee, sir, he goes, I certainly will. So then I run around to a bunch of tables and I come back over to the creme brulee. So I come back over to the creme brulee a guy and I say to him, Excuse me, sir, How is the creme brulee and he says, you know, it’s a little salty, and I’m thinking to myself, a little salty. That’s weird. So I run back in the kitchen. We have these giant bins of sugar and salt right beside each other. And apparently a new guy had switched the two bins. I took a ton of salt and put it on creme brulee and then tried to caramelize it and then sell it to the guy. So then I go running out and I tell him what happened and then switch it out and then we move on from there. But it was a little bit of a bonehead move on my side of things. Okay, The final restaurant Here we go, the best for last H20 in Manhattan Beach. At that time it was the hop’in and place to be. I always tries working at the busy places because obviously you made more money and we used to have hockey players come in there. Kobe Bryant came in before he got to be a huge celebrity. This one night I’m looking out this one window across the street and there’s a parking structure I see about five or six guys across the street and they’re staring back at our garbage dumpster area, and they’re like, given it cat calls like Whoa, come on, baby. Whoa! And they’re joking around and stuff and I’m like, What the hell is that? Like what’s in the Dumpster area? I decided to go out and see what the hell’s going on. So I go out into the Dumpster area. If you don’t work in restaurants, I’ll just give you an idea of what it is. It’s gross. It’s an outdoor area filled with grease and slime and everything that’s just horrible about a restaurant gets dumped in this area. Then it gets moved into the dumpsters. In a way, it goes when the dumpsters come back. They’re always dropping crap all over the floor. It’s a horrible little gross area. So I poked my head into this area to have a look around. And there’s a guy leaned up against the wall with his pants down and a girl is giving him a blowjob. Mom, Dad, tell me about the time when you guys met!

Carole

Okay, now we’re going to talk about making diets work. So, Scott, tell me about when you were young. Did you have to watch your weight much?

Scott

I didn’t, Carole. I eat like a machine, but I didn’t eat very well. I was a poor white child living in Toronto by myself. I had to eat the cheapest stuff. I used to be cream of wheat. I buy a box of that. Remember, I ran into Mike Myers on Queen Street in Toronto. I hadn’t seen him in a while, and I just been eating cream of wheat for months. And he remarked how much weight I had lost in a short period of time. Anyway, At that time, I was eating a lot of Big Macs. And then I finally figured out over probably years of doing that, that how crappy I felt after I ate a Big Mac. So basically, my understanding was that hey, garbage in, garbage out. And I remember years later that I talked to my friend Gord about this and explain to him it’s about having an awareness and paying attention to how you feel after you consume food.

Carole

Well, I guess I can also understand that because when I was a child, I was a sweet aholic. And I remember when I was growing up, I would steal candy from my mom’s food pantry. She had this pantry that had a large sliding door, and they’re on the third shelf at the very back. She would hide boxes of candy and sweets that she would get as gifts, and I would sneak in there and try to eat something and hide it and not have her being able to see that I had stolen something. And then, you know how you take a chocolate from a box of chocolates and then you take the paper out, but you kind of make everything move. You move everything around so it looks like nuns gone right? I would do that kind of stuff. 

Scott

Sneaky, so I gotta watch you now.

Carole

Fortunately, we don’t have boxes of chocolate Candies in our pantry, as we used to when I was growing up,

Scott

Says you.

Carole

When I was in middle school on Saturdays, I was in the South Bend Youth Symphony and I played the cello. I would so look forward to going to South Bend Youth Symphony because there would be a break and I would take 50 cents with me and I would get to go to the vending machines, which was such a huge fun thing. Because, of course, my family, we ate very healthy Chinese food and never had junk food. We never had chips or cookies in our house if we had cookies. It was only, something my mom had made or Pavlova, as I’ve talked about in a previous podcast. But middle school Saturdays were really fun. From seventh to ninth grade, I always got to go and spend 50 cents at the South Bend Youth Symphony building and eat my I can’t remember. Probably it was a marathon bar. Do you remember? Remember those

Scott

I know of them just from the American commercials, but that was not my jam.

Carole

They were so good. In college, also, I remember I would go to the vending machines again. Whenever I was having my exams and I would go on, pick up all the candy bars, Snickers, heath bars and Mars bars. Those were my favorites. Every now and then, I would get a 1lb box of chocolate and finish off the whole thing in one sitting yum. Yeah. Would you ever do that?

Scott

Did that come with zit medicine?

Carole

I didn’t have it. I was really lucky. I didn’t have zits when I was growing up. Every now and then, I’d have maybe one or two. And of course, they would show up before your school pictures right there over the day before your school photos. But I really never had to watch my weight when I was growing up.

Scott

The next thing I want to talk about is the master cleanse. This to me was a diet that I did for 10 days. For you guys that aren’t initiated. It’s lemon water and maple syrup. That’s all you drink for, basically as long as you can do it. I think 10 days is is the ideal time. I did it again for, I think, seven days and then one time I did it for four days.

Carole

What do you think is the philosophy behind that? Because lemon and water and maple syrup basically seems like water with a little bit of taste, in it?

Scott

Yeah, but there’s a lot of maple syrup in it. I mean, there’s a certain amount of lemon maple syrup, proportion to the water. In my particular situation, I just focused on it. I was able just to grasp the concept and not think about it. Just move it forward day by day, by day by day. And it was really difficult because at that time I was working as a waiter, running around a lot. The thing that remember about it was on Day eight I dreamed that I ate a hamburger and I woke up in the morning. I was all disappointed with myself because I thought I ruined my master cleanse. The takeaway from this was for me because you’re without food for such a long period of time. Once you stop, they do tell you to transition slowly into eating food. And I did. But the awareness was of how putting food and your body after this. Because at this point, my body’s empty of food. Putting food into your body gives you such a specific effect, and when you think of it, there chemicals, you’re putting chemicals in your body and you’re going to react a certain way. So my awareness was heightened during this whole process. That was my takeaway, and it started the ball rolling and outside of this master cleanse to just in general travels how I would put certain types of food in my body and how my body would react. To the point now where I I’m just looking at my notes here, and it’s such a crazy ride from when I used to Big Macs, to now I just had a smoothie with hemp seed, flax seed, spirulina tumeric, banana, strawberry, blueberries, spinach, little bit orange juice and almond milk.

Carole

That sounds way too healthy.

Scott

It is. That’s why he just ordered us a box of doughnuts. Let’s get busy with them donuts!

Carole

Wahoo hoo, Yeah, Back when I was 40 years old, my late husband got cancer and I needed to control something because that rest of my life was out of control. So every single day I started during that time, writing on a small piece of paper. My weight every morning I would get up and I would write it down and then pin it back onto the refrigerator. I did that straight for about three years, and it just felt like that was the only thing that I could control. And I would every day be obsessive over whether I gained 0.25 of a pound or a lost 0.1, and actually would make me feel better if I could see what was happening and have it on the refrigerator. I was looking for a way to lose weight and feel better about myself so that I could be confident and fit into my clothes. I didn’t want to spend a lot of money on clothes at that time. We didn’t have a lot of money, so I really tried to be aware of keeping the clothes that I had. The first time I went on a diet was also a cleanse something something like your master cleanse. But it wasn’t just the lemon water and maple syrup. It was actually a juice cleanse that all of us you, me and Dara, our youngest daughter, had decided we were going to do! So how did we get that juicer? Do you remember?

Scott

Yeah, we looked on Craigslist and I went out and contacted Lady, and I think we bought it for $75 brought it home. The things with juicers is that people get all excited. They buy on late night TV for, like, $512.00. 42 x payments of $39. 52. And you get it home eventually. And you get excited and you do it for about two weeks, and then you’re done with it. So we basically picked up a brand new juicer.

Carole

The three of us went to a grocery store and we filled up an entire cart with just all kinds of fruits and vegetables. Kale and beets and spinach, all types of fruits. We decided we were going to use this new juicer and make our own juices. We thought we were going to all do it for five days. Try to get a lot more vegetable minerals and vitamins in us. In the end, Dara did it for half a day. I think. Scott, how many did How many days did you last?

Scott

Two days.

Carole

And I lasted five days that ended up costing us. I say $2 signs. It was a little bit expensive because we had to purchase the juicer, the cost of all of the vegetables. So that was the first diet that I had. 

Scott

I think the takeaway from that particular scenario, Carole, if I remember correctly, is in your brain. You’ve got to be ready to go on your journey, your diet, because if you’re not, it just gets washed out in the rain. And I think that’s what happened to Dara and I. We just weren’t ready where you stuck with it, more so than we did. And it was. It was a hard journey that particular juice diet. Kelly Clarkson has revealed. She lost 37lb she’s crediting it to a diet based on Dr Steven Gondry’s best selling book, The Plant Paradox, which nixes gluten as well as other lechtins, a type of protein that is also found in many vegetables, fruits, nuts and more. This doctor Gondry, he himself lost 80lb I’m just starting to explore this myself, so I just started getting shouted there, to you guys. I’m always interested in improving myself in new ways of approaching age old problem of dieting. One of his components is this no lectern, which is found in tomatoes and a bunch of other things, and I’ve just been reading recently to that, Tom Brady says he’s off tomatoes because tomatoes cause inflammation. So I’ve knocked that out of my diet. Plus, I’m gonna explore it more and see what I can come up with because there are a lot of items that you you want to remove from your diet, even if it’s just for a short period of time. But that’s what I’m working on right now.

Carole

I have another pressed juicery, juice diet that I did for maybe I think I did it three times. I really like pressed juicery. They have really delicious juices. I would give it a five out of 10. In terms of difficulty, it really wasn’t too difficult. You just go to the store and buy the juice. But it was $3 signs because it was expensive. It was $26.50 a day, which means for three days it would be about $80 with tax. I loved it so when it was $20 a day, That’s when I would allow myself to do the pressed juicery,  juice diet. Especially, I love the vanilla, almond and chocolate almond drinks. They were just like milkshakes. Yum, I thought, well, that is getting kind of expensive. So I thought, well, let’s try the Suja juice cleanse from Costco. I give that a five out of 10 in terms of difficulty because it is also just going to the store, picking it up and buying it. But it became expensive, too. I thought, well, it’s from Costco, so maybe it’s not that expensive. It ended up being $99 for three days, so it really wasn’t very economical and it actually wasn’t very delicious. It was kind of watery. I’d rather do the press juicery juice diet

Scott

Sustainability is so important in my world when it comes to dieting, it’s so easy to get it up in your head where it’s like, Oh, I’m gonna do this. I’m going to do that for a period of however long it takes me. But ultimately it really boils down to am I able to sustain this new way this new approach. This new lifestyle that I am pursuing routine is so important for me to help me sustain over a long period of time for me. I just like to get into a situation with exercise and food where I don’t even have to think about it. I just do the research, make all the good decisions ahead of time and then just make it about the day in the day out routine. Just remember, guys, it’s like Bill Murray. And what about Bob – Baby steps?

Carole

Lindsey Vonn said, life changes very quickly in a very positive way. If you let it in the past, I would stay on these diets for maybe three days, five days and it wasn’t really a change of lifestyle. It was something that was a quick fix and I thought that these very quick 3 to 5 day diets would be something to kick start My continued dieting. However, they never really worked. When you are able to change your life in a positive way, if it sticks then you will actually continue. One thing that I have found that helped me is I started something called the 21 day sugar detox by Diane Sanfilippo. And the difficulty level, I would say, is an eight out of 10. It’s a little bit difficult because you actually have to make all your food. You can buy some foods from the store, but nothing can be packaged. Nothing can have any sugar in it. And you have to use other items such as cocos. Can’t even eat honey or maple syrup, carob and other items that don’t have sugar on that diet. I actually came to eat almost every day. I would make these wraps. I would make a B L T. Yes, I would be due a B l t. I was trying to think I was trying to think…

Scott

Ya, that’s how those letters go together,

Carole

B L T. Bacon, lettuce, tomato instead of it wrapped or on a piece of bread, I would have it wrapped in a piece of lettuce, and I could use mayonnaise. So you get the saltiness. You get the creaminess from mayonnaise, you get everything except the carbs. The theory behind that is that carbs turn into sugar, and that’s not good for your brain and your body. 21 day sugar detox. I did it for about 50 days, and I ended up losing about 15lb. Then I tried, her next book, which was Keto Quick Start Diane Sanfilippo at that time I did was not in the right frame of mind, so I ended up not doing the whole Keto. It basically was the same as the 21 day sugar detox. However, it talked about ketosis and getting your body into ketosis. Keto diet is a lot about eating a lot of fats and taking the fat and putting it into your diet instead of sugars. I find I like that. I like that I’m not eating sugars. I like that you can eat bacon. You can eat meat, but you can’t eat sweets. As I said at the beginning, I’m a real sweet aholic. I needed to figure out a way that I could do a diet with some sweetness. I did find, however, when I did the sugar detox and the Keto that my skin changed. I used to have a lot of issues with my skin. I would have even into my fifties I would have a lot of zits and breakouts and it was really embarrassing. I had a lot of redness in my skin. I actually had to go to a dermatologist for that, and it all resolved once I finished and stopped eating sugar. I also slept better without the sugar. And also my mood was better. Scott could always tell.

Scott

I still can.

Carole

He can still tell if I’ve had sugar. If I’ve had, you know, Girl Scout cookies or chocolate and my job is very difficult now I work it. I work at a company where we have samples all day long and we sell candy. And if I eat that, then the next day I am definitely, bitchy and moody. So everything I have figured out now is that the best diet for me is something that is within me. I need to be able to take upon myself to get in a frame of mind that I’m going to not eat sugar. What I’ve learned from all of these different diets is I have to watch my food intake the types of food I have to exercise. I have healthy competition with Scott because he and I always have had competition together in different areas.

Scott

What you mean different areas? You mean every area!

Carole

Anyway, so the last part about what I need to watch is also my mental state, my mental diet. So I realized the best thing for me over these years of trying to really have a good body image and to really be positive about myself, is this is for me what’s worked. I need to one. I need to cut out sugar. I need to eat smaller portions. So, Scott, I have been doing that recently. We used to go out, say, for 800 degrees, we would each get a pizza, which would be maybe a eight or 10 inch pizza, and we would each get a salad, and we would both finish all of that in the last few months. Now, when we go, we will share one pizza and share one salad. Fortunately, at 800 degrees, they’ll let you split the pizza because I’m not gonna eat the olives that Scott eats on his. Cutting out sugar, eating smaller portions, exercising. I have little tricks. For example, I will park on the far side of the parking lot at Target so that I can walk a few 100 more steps. I do track my steps I did do Noom for a while, and that was really good. It was based on a psychological training, and you would actually have a coach that would help you online. I ended up doing Noom for about one or two months. I did lose about 5lb. I felt that it was good, but it did take a lot of time. So I decided I didn’t want to spend the money and the time to be checking that every day. When I know that it’s all inside of me, everything you need is inside you. And so I realized that I also do stretch classes once a week, and that is part of my mental diet. I really enjoy the stretch classes. When I come out of the classes my voice will be, uh, octave lower because I’m so relaxed,

Scott

Sound like Mr Spock.

Carole

That’s right. The other thing I do in terms of taking care of me and my self confidence and being healthy is I really try to connect with those I love often. I tried to talk to my daughters at least once a week, and I tried to connect with Scott, with Scott, we connect…

Scott

At least once a week. Yeah, we try and talk at least once a week.

Carole

We do connect every day. That is what has helped me.

Scott

So we just want to reiterate guys, the idea of this is that we’re showing you through our process and our story and our challenges. And hopefully you can clean some information that will help you guys or give you a little bit of motivation or understand that we are going through the same thing as you guys. Exercise for me has always been a huge component in any sort of diet or just general health. I played a lot of sports when I was a kid, and I just kept moving that forward. It started making me think the other day that as a kid like I mean small kid, this is before we got into sports. But you’re just running and going all day long. You’re basically in the middle of exercise all day long, and then there’s a point. As an adult, you get into a job and you just stop it. You go from full on exercising all the time. To not exercising at all. And that is a huge problem. I make it for myself right now. Number one priority in my life to exercise every single day.

Carole

I’m not your number one priority.

Scott

Yeah, I mean, what was I mean, Number one after Carole? That’s obviously understood. It’s like Carole. And then way, way, way down exercise, obviously. So I rotate through. One day, I’ll go for a swim. Then I’ll go for a 15 mile bike ride. Then I’ll go for a hour hike and then the fourth and final day, I’ll go to the gym and I just keep rotating through that. But I’m also well aware that stuff happens where it’s out of your control or you just need a day off and I’m good with that. I just take the day off, know that I’ll pick it up the next day. My big thing is, some exercise is better than none. Carole spoke earlier about portion size. I had a big problem with that because I had it in my head just to eat as much as I could. Whenever I sat down for a meal fill myself right up, and I start to experiment with that and one of the ways I started to experiment was I’d wake up in the morning and I’d have a big glass of water. That would be my breakfast. So I just cut breakfast out altogether and I wouldn’t eat until after 12 noon. Get up, have my glass of water, go exercise, then come home and have a salad. And it’s been a huge, huge, hugely beneficial to me and my weight loss process.

Carole

Isn’t that called intermittent fasting? Can you talk a little bit about that? Because I know that that was important for you for a while.

Scott

It is absolutely intermittent fasting is really popular right now. The way I looked at it was, I start to explore it. And if you look at animals, we’re the only creature on the planet that eats all the time, whether it’s through drive throughs or 24 hours or getting up in the middle of the night to have a glass of milk and some cookies, animals don’t eat like that. They’ll eat a big meal or they’ll eat a meal, and then it might be hours days until they eat again. So I started thinking about that and wondering to myself how I could make that happen in my life. I went with the intermittent fasting and I don’t eat after eight o’clock at night. So my window that I eat is between 12 noon and eight PM as I was getting into a bad habit. Once again, it was the routine in habit of life, of just eating any time, I felt like before I went to bed and I don’t do that. Which brings me to my next point I found in my travels and in my research and just my overall thinking during my hikes. We as human beings, we start out as young kids. Then we get into our teenage lives and our whole pursuit is get to the point of comfort. Everything surrounds comfort. Get yourself to 100% comfort. And what I mean by that is we ascribe to having a bigger, more comfortable chair at home. We have a comfortable car, we have air conditioning. We have everything that makes us comfortable. And in that I think it makes us lazy. It makes us too comfortable. And what I mean by that Carole and I were out walking this morning. She was asking me was I hungry, and I said, yeah, I’m really hungry. But what I’ve learned in this process is to get comfortable with the uncomfortable, because I have a goal that I’m reaching towards. And it’s okay to be uncomfortable where in the past I put a lot of focus on hey, if I’m uncomfortable, I got to get some food and fill myself up.

Carole

Yeah, when I did that sugar diet, I also learned to be comfortable with being hungry. After having cut my food down. I would have a snack would be 11 almonds or snack would be carrot sticks with cheese. I realize that over time that I learned to be, I realized over time that my stomach was shrinking and that I was actually not having to eat as much. And that was something I became used to and comfortable with after time.

Scott

Yeah, well, the thing that surprised me is how much you can actually work out when you’re hungry. I’m a big fan of SEAL team on CBS. As many of you guys know, one of the components of a little bit of research have done on seal teams is they have this thing where you can actually go 40% farther than you think you can. So I started to explore that in the sense that I get up in the morning, have my glass of water and then go work out because in the past I was thinking, Oh, I gotta go fill up my stomach and have all this fuel so I can work out. But I found that that is not the case. My thing is to build a system over time. Time guys is your strongest ally. You’ve got experiment a little bit yourself and find what works for you and be kind to yourself, because it’s very easy to beat up on yourself where I got off my diet or I got the thing to know is I know for sure I will get off this diet or get off this path or get off this lifestyle. But I’m fine with that because I know that all get back on it. That’s just how it goes. I don’t beat myself up if I get a little off my path just cause I know I’m getting right back onto it. There’s also a thing that I did was I realized that I reward myself a lot with food and drink. So if I did something, whether it was a little bit of work or whatever, it was broke through on a goal I was trying to accomplish. I would go celebrate with some food. I’d run inside, make myself a sandwich, and at the end of the day, you’re making a lot of extra food for these little rewards that you’re doing. Now, I’m trying to find alternatives, and I know it’s gonna be different for each and every person. But I found that finding different ways to reward yourself actually pays off in the long run. And remember, when you’re going through this process, if you’re just focusing on a single diet, it’s not forever. It’s for a finite period of time. Once you get to await that you’re happy with, then you just sustain it from there and move forward. Be ferocious about your routine, but realize you will fall off the routine. I just spoke to that a little bit earlier. Two steps forward. One step back is still moving forward. Be kind to yourself guys and say, I love you. I love you, meaning your loving yourself. Okay? Self love is such a huge component diving a good self image, good self esteem and just overall feeling good about yourself. And I know it’s weird to stand in front of the mirror or while you’re waiting at the light to tilt the rear view mirror down, look at yourself in the eyes and say, I love you. Are we at the end of the show, Carole?

Carole

Call with your questions that are burning a hole in your pocket or in your soul. Our This Is Yu Question hotline is 562. 291-6037 again. 562. 291-6037. Our home base is wwwThisIsYu.com Our Instagram is @ThisIsYuOfficial And we have a V i p Facebook group. Go to Facebook and search – This Is Yu Vip Community. See you there!

Scott

Thanks so much guys for listening. We really appreciate it. And if you get a chance? Go on, Apple Podcasts and give us a little thumbs up. Give us a little bit of love on there!  Show us that you care. We really appreciate it. Thanks for listening.

Carole

Thank you.

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