What Is An Holistic Nutrition Consultant?
I was honored to have the charming Mary Vance on my show today. She is an holistic nutrition consultant with a vast knowledge of what ails you. I was impressed with her knowledge and plan to follow some of her advice, especially pertaining to food allergies.
We began the show with a brief history of what brought Mary to becoming a holistic nutrition consultant and why she didn’t become a registered dietitian. She told us the story of when and why she became a vegetarian and the problems she had due to her lack of nutrition knowledge.
I asked her questions about her eating philosophy and what diets she approves of. Then I asked her about cleanses and detoxes and what the difference in the two are. She told us that she has her own cleanse, that she really likes. It is called Three Weeks To Vitality: The Ultimate Cleanse.
Mary Specializes in Two Niches:
- Helping people find the foods, if any, that they are allergic to, and
- Women’s issues. She has a unique approach to finding these problems and remedies.
Listen to this episode here
Transcript of this Episode
Glenn: Hi Mary. How you doing?
Mary: Hi, Glenn. I’m doing well today. Excuse me if I sound a little sniffling. I was coming down something yesterday. And I pulled out my herbal arsenal, and I’m feeling much better today but excuse if I sound somewhat congested.
Glenn: No problem. What’s your herbal arsenal?
Mary: Well, I have a…
Glenn: Or is it a secret.
Mary: No, I’ve written about it before. I can’t really remember last time I was sick but if start to feel run down, I usually do colloidal silver and gargle that about once an hour as soon as you start feeling run down but I have a wellness tincture that has astragalos and golden seal and echinacea and just an immune boosting herbs. And so I’ll do that three times a day. And then I will make, whip up a concoction that has elderberry and peppermint and yarrow, which are good herbs for congestion and then do the bone broth. And then usually in about 24 hours, I’m good as new.
Glenn: Wow! That’s bizarre. That’s definitely not your mainstream medicine. I’m gonna have to look it up where you wrote about that because I would like to try that ‘coz I feel under the weather periodically. So it would be nice to have something on hand ready when I need it.
Mary: Yeah. I have written about colloidal silver on my blogs. So you can read all about how to use that. And yeah, there’s a lot of immune boosting tips on there, too, maryvancenc.com.
Glenn: Well, Mary Vance, I would like to find out how you got to where you are, what prompted you to become a nutrition consultant and holistic nutritionist. And you’re not a registered dietician so I assume that’s for a reason why maybe you can end up with that. So how did you get from wherever you started as a young person to where you are now?
Mary: So I grew up raising and training show horses in Tennessee. So I guess I was an animal lover. I was around 15. And I attended an animal rights workshop. And you know I hadn’t really given much thought to what I was eating before then, although I cared very much about what the animals were eating because I thought once that impacted their performance. So I went to the animal rights workshop and that’s when I first really learned about the horrific conditions behind factory farming. And it was really eye-opening and shocking to me so I immediately became a vegetarian.
Mary: And not having any formal training in nutrition really at that point, I basically lived on rice and ramen noodles for about 6 months before I became anaemic. And then at that point, I started to do some reading and research about nutrition so that I could become a healthy vegetarian. And that’s when it really clicked for me. What you eat dictates how you’re gonna feel. And that was really impactful for me when I suddenly did a lot of reading about how to become a healthy vegetarian. And of course, back then it was all soy and food combining so eating brown rice and beans. And I lived on that for awhile until… Now I just started reading everything I can get my hands on and read Julia Ross’s “The Diet Cure” and Felis Balks – I can’t remember the name for the book right now – but that was one of the first book that I read, and Dr. Andrew Weil. They really do try gel this whole philosophy of what you eat dictates your health. And it seems so basic, but people are really just starting to kind of make that connection. And when I moved out to the bay area here in California from Tennessee, I attended school and studied it as a career. And I’ve always kind of been interested in natural health and healing versus the mainstream conventional medical view point. And I asked about registered dietician. And registered dieticians really do kind come for a more conventional medical stand point, the low fat sort of dogma, and are more trained and set up to work in kind of a conventional hospital environment, where the whole stick model comes from more of an alternative natural medicine standpoint. So that’s kind of in a nutshell.
Glenn: Nice. Nice. I like that you said that food dictates how you feel. And I’ve noticed that from a young age. I was pretty sensitive to the different foods and mostly when it came to carbohydrates, you know sugars or lower amounts of sugar, and how my glucose would spike and then crash and it would have a really pretty much an immediate effect. But I’ve talked with other people and they don’t notice. They can eat anything. They could eat healthy food, nonhealthy food. They can eat it a whole pizza. They could eat anything. And it doesn’t really change the way they feel. And I’ve always been curious about that. Do you think they’ve just been… They’re so far gone their bodies sort of blunted or, are there some people that are just more sensitive than others?
Mary: Well, certainly there are some people who are more sensitive than others. But I don’t believe when people say that – call me a sceptic — but I think it is impacting them and affecting them but possibly in ways that are subtle. You know everyone some physiologically different that one person who you know may inherent sugar sensitivity is going to notice to someone who’s carbs sensitive or sugar sensitive when they eat refined white flour or sugar, they immediately get a spike and a crash and feel awful.
Mary: Whereas other people, who don’t have that you know if they’re eating pizza every day, it might not be immediately apparent because I hear that a lot. “Oh pizza doesn’t do anything to me.” But perhaps at night, they’re waking up frequently throughout the night or you know they’re… hours later, they may not connect this to what they were eating but they might be foggy headed or have trouble concentrating, or it may come up in subtle ways that they’re not necessarily connecting back to what they’re eating.
Glenn: I’ve wondered that many times. So I agree; I think they are actually experiencing the effects. They’re just not tuned enough to notice them.
Mary: Well people think as soon as they eat a pizza something profound is gonna happen. And that means the pizza adversely affects them. But it’s a lot more subtle than that and symptoms can crop up the next day. You know maybe the next day, they wake up and have a headache. And they would never connect that to the pizza they ate the day before. So yeah, a long story short, I think definitely any kinds of repeated used of processed foods affects everybody but it’s just not as noticeable than some as it is in others.
Glenn: You know speaking of having a headache the next day, you just reminded me of something that I experienced now and then is waking up with a headache. And it seems to correlate with like a carb or sugar ingestion from the night before, maybe a small bowl of cereal like grape nuts or something; and then the next morning, I’ll wake up with a headache. And it seems to be pretty tenacious. And I’ll take a Tylenol after a while and it takes several hours to dissipate. Have you ever heard of that before, carbs causing headache the next day? It’s not… If I eat it in the morning, I don’t get a headache later that day but it has to be a sleep thing. It seems to be a sleep thing. Have you ever heard of that?
Mary: Well, any food really can impact someone in a way that you’re describing. And headaches certainly can be a sign of either just a food intolerance or a sensitivity. As I was saying earlier, you know what people get confused about is that food sensitivities can be pretty insidious, meaning they can crop up a day or two later. You could feel symptoms of them. So you know grape nuts, for instance, perhaps have certain grains or wheat in them that you’re reacting to or it could just be you know the sugar hit from refined grains, breaking down the sugars. So you know it’s hard to tell but typically, it is kind of a food sensitivity reaction or sort of a sugar hangover type of reaction.
Glenn: Right. Well, I would be more accepting of it if I had eaten a bag of M&Ms or something and then had a headache from that. That would be more understandable but what I eat is pretty healthy. And even when I don’t eat super healthy, it’s not right before bed.
Mary: Yeah, well I mean if you’re talking about grape nuts specifically because they do have wheat and certain refine grains in them. And if you’re sensitive, then you’ll definitely react in some way.
Glenn: Well, that leads me onto another question. And I want to ask you what you feel about wheat. There’s a trend going on about the evils of wheat. And even people who don’t have noticeable gluten intolerance might be better off without eating wheat at all. How do you feel about that?
Mary: Well, that’s definitely one of my favorite topics and something I work a lot in my practice and write about. But the book, “Wheat belly” by Dr. William Davis does a great job describing this. But what he says is the wheat that we’re exposed to in this country, specifically in the United States, is kind of a hybridized and modified version of the traditional strains of wheat that were used thousands of years ago. And what’s happen is that they’ve been modified and the protein content is higher now than it’s ever been. So the wheat plant you know which is the hardy stock and is the government subsidized crop and one of our biggest crops. The protein content has been altered so that it can grow under the multitude of conditions. And the results of that really and the implications are that as humans we’re not necessarily designed to breakdown that high of a protein content in a plant. And you know gluten is kind of a sticky molecule that can create lot of inflammation and problems with digestion in certain people. But not only that, it can really impact blood sugar levels. And you know there’s research now, there’s new book out called “Grain Brain” where he discusses the effects of gluten on the brain, and grain on the brain, and how that contributes to Alzheimer’s and other sorts of cognitive issues. But what… It used to be my stance that if someone was gluten intolerant, then of course they should avoid gluten then we can talk a little later about how to determine if you’re gluten intolerant, but I really do feel like most people feel better if they just avoid a wheat based diet. And we’ve been told by the USDA you know what the food pyramid, the base of our diet should be wheat and grains and rice and bagels and cereal. And in my opinion, you know look where that’s gotten us. It’s gotten us in a more overweight as a nation than we ever have been because people are paying attention to government guidelines saying that we should be eating cereals and grains as a base of our diet. And most people don’t fair best on a grain based diet. They really do think that the highest nutrient-dense foods are proteins, fats and vegetables and that we have more energy and feel better and just function better as humans, when we stay away from most grains and gluten. And for me, personally, I’m not really gluten-sensitive. I don’t really have much of a reaction when I eat wheat or wheat based products. But I just feel better when I eliminate those foods from my life. I feel lighter and more focused. And I have more energy and so I just choose to stay from those foods myself. And often times, if I’m working with someone even if they’re not gluten sensitive, they just find to feel better when they stay away from those foods and you know who doesn’t to feel better really?
Glenn: Right. Well, my wife read “Wheat Belly.” And she told me about it as she was reading it. So I haven’t read it myself so I don’t know all the details. And this is a year or so ago and I have been experimenting with myself by going periods of time without wheat. And if you look at my eating from five and 10 years ago, I’m eating almost no wheat at all but I’ll go a week or two without any and then I’ll have some. And then I’ll you know maybe have some for a few days. And then I’ll go back off it. And one thing I noticed between let’s say once I’ve been away from wheat for 4-5 days, I don’t tend to have cravings for sweets or carbs nearly as much as I used to. Sometimes I’ll feel hungry and my thoughts will go to “What will I have?” some sort of vegetable, fruits or meat, something along those lines. And that’s the biggest difference I’ve noticed. I don’t seem to have any gluten intolerance or any other issues but it’s the cravings that are disappearing when I don’t eat wheat. That is really the most noticeable for me.
Mary: Well, that’s really an excellent point. And Dr. Davis in the book talks about how gluten as it breaks down to the body can actually trigger… It’s an appetite stimulant. And there are certain constituents when it breaks down that in certain individuals, especially those who are gluten insensitive, those gluteomorphines that are broken down as gluten is digested. They plug up the feel good receptors in your brain and actually give you kind of a pleasurable drug-like effect. And that kind of lead to this binge food addiction behaviour that’s present in some people. You know if you eat one cookie and you all of a sudden just can’t stop or if you have a pleasurable drug feeling after you eat a bowl of pasta, that’s a result of these gluteomorphines which quiet literally do you know they plug up happy receptors in your brain. And people can very easily get addicted to that feeling, which is why the whole carb comfort food saying really exists. So it’s that way with sugar that has the same kind of effect but with wheat products too. You know a lot of people really crave them. And it does trigger and there’s evidence that it triggers the blood sugar swing and that it can lead to kind of more appetite stimulation and also some binge behaviour in certain people too.
Glenn: Well, and that’s another thing on the days that I do have some wheat. I want more and more and more. It’s not I eat a little and I’m satisfied. It’s usually, even when I do eat it, it’s not because I was craving; It is just because it was convenient or I just really wanted whatever food was there like a piece of toast with some peanut butter on it. But then later that day, I want more and more. And the next day, I want more too, so I find it best just to stay away from it. it’s the same with French tries too.
Mary: Yeah, everyone’s got that one trigger food for sure.
Glenn: Yeah. So I think I pretty much know the answer to this but I what I want maybe if you can sum up your eating philosophy in a sentence or two. What’s your eating philosophy?
Mary: Pretty much my eating philosophy is there’s no one size fits all approach for anyone. So obviously, I have a lot of colleagues who’re heavily involved in the Paleo community you know the caveman type diet. And the longer that I do this work – and I was a kind of big Paleo believer and follower for a long time – but really the longer I do this work, the more I realize that you know, I was mentioning earlier, everyone is physiologically different and has a different biochemistry that I really see that you can’t apply one philosophy to every person that you work with. So I do tend to… My approach is that I have people eliminate certain foods that I perceive to be problematic for them for a period of time and see if they feel better but that doesn’t necessarily mean that it’s a Paleo approach or even a westerny type approach. I do subscribe to the tenets of those, but really – and this is a more than a sentence, obviously – but the most important thing is just real food, trying to get people focused on real food, away from packaged, processed, adulterated, convenience foods, and just really focusing on high quality sources of nutrient-dense foods like organic protein, vegetables, all types. I mean that’s the biggest thing anyone can do immediately to improve his or her diet is just include more veggies of all types, get people eating good, wholesome sources of fat, not the rancid inflammatory vegetable oils.
Mary: And just focusing on the good proteins and vegetables, fats, fruits and nuts. That’s pretty much the baseline I would say right there.
Glenn: So you do nutrition consulting. Are most of your clients… Do they come to you because they have some sort of ailment or they want to find out if food is causing a problem? or do they want weight loss? What’s your primary client?
Mary: Nowadays, I specialize in women’s health. So my typical client is someone who is trying to work on managing chronic health condition through diets. So it’s really less, you know people think when you’re a nutritionist all you do is help people lose weight, but it’s really kind of branching out from that because we are realizing so much how food can heal. So I worked a lot with hormone, imbalance and we’re seeing kind of epidemic cases of hypothyroidism in this country now, under functioning thyroid.
Mary: So I have a lot of thyroid autoimmune cases. Autoimmune disease is really on the rise and digestive wellness too. That’s a big one. I have a lot of ideas for these clients because they respond really well to diet changes. So it’s mostly helping people not only learn to be healthier. I mean some people just want to learn… There so much conflicting information out there. I mean it’s so confusing so…
Glenn: Yeah, that’s for sure.
Mary: Yeah, I mean people just want to learn how to make the healthiest choicest for themselves. And then you know on the other half, just kind of learn how to manage their chronic conditions and get better.
Glenn: Let’s talk about detox’s and cleanses. Is there a difference between the two? Is there a distinction between the words detox and cleanse and how do you feel about them?
Mary: Well, that’s also a good topic that I love talking about. There’s really not as far I’m concerned a real difference between detoxing and cleansing. The thing when I most passionate about in terms of detox, and if you or your listeners visit in my website, you’ll know that I have a book called “Three Weeks to Vitality” which is my version of the 21-day holistic detox program. And the reason that I’m motivated to write this book is you know I was teaching this program and workshop for years. But detox is so trendy right now and there really is a right and a wrong way to do it. And I see a lot of people doing this master cleanse you know where they’re drinking lots of water and cayenne and maple syrup. And some people feel amazing and other people like seem be sent to the hospital of major electrolyte imbalances.
Mary: So and there are lot of just herbal kits you can buy over the counter. And they’re basically just laxative herbs that flush you out so you’re out in the toilet for you know days and days and then people are feeling light and clean. they’re “Wow. I’m really cleansed.” But all they really did was poop a lot.
Mary: So there’s a right and a wrong way to detox. And it really it’s a kind of time on or a tradition, I mean it’s been done in various forms for a long time. And some people use it for spirituality. And other people use it for just straight liver cleansing but you know, critics will say “Where are you with,” our own detox system which is true.
Mary: I mean our liver is our own personal washing machine but just because of the level of toxicity and pollution that we are all exposed to these days, anyone can really benefit from helping keep your liver clear and healthy and working well ‘coz it can get easily overwhelmed them congested.
Glenn: Oh sure. Sure. And I do… I call it a reset. The first week of my program is a reset. And it’s really nothing bizarre. It’s eating whole real foods, fruits and vegetables. And I call it a reset more than a cleanse because it’s more of resetting your pallet, resetting your mind and resetting what most people are used to eating. And then from there, it’s a lot easier to sort of add in healthier foods and keep them in rather than a mindset of subtraction and focusing on the things that can’t have. If we get that out of there, if we get that out of the way during the first week all at once, then they gradually can bring in some things and maybe they won’t bring everything back in that they were using before.
Mary: Well that brings up a really good point. Because I mean, even those of us who knows so much about this does still could fall off the wagon every once in awhile. I mean there’s certainly been times when I eat too many sweets or you know eat too many foods that aren’t serving me well. And you hit the nail on the head by saying sometimes it’s just easy to hit the reset button. And some people need guidelines. And it usually takes about 21 days to really gel a new habit and kind of get back on the wagon, and get rid of the cravings and inflammation that certain processed food or too much sugar or too much alcohol even can cause. So, yeah, these programs can be really effective for just helping you cold turkey, cut out all those foods that are causing inflammation – typically like grains and gluten, dairy, soy foods, corn, sugar, alcohol, coffee. Those are all foods that tend to cause inflammation on people or trigger binge eating or craving behaviour, just over eating. I also find that having people kind of eliminate those all at once is much easier to do than just cutting down slowly. It’s just better to rip the band aid off.
Glenn: Okay. Well I was gonna ask you about food allergies. And if you used an elimination diet where you just remove one thing at a time but you just answered that, didn’t you?
Mary: Yeah, the way that my process works is I typically have all of my clients eliminate gluten, dairy and soy right off the bat because probably 99% of the people I have worked with or you know over the hundreds of people I’ve worked with overtime, they react to at least one of those foods. And so I’ll have them eat you know avoid those foods and then if—like I said if I suspect other foods, I’ll include those as well. And then about you know 30 days, about a month, they’ll avoid those foods and then I teach them at the end of those 30 days how to add those foods back in one at a time. And there’s a very specific way. And so that’s the food allergy elimination diet. And then they’re able to kind of curate their perfect diet and figure out which foods work for them by eliminating foods that fatten and just kind of adding them back in and seeing if there is a reaction. A lot of people will get very noticeable reactions upon reintroducing that food like I described earlier like maybe a headache or brain fog or energy crashes or bloating and GI issues. And that’s how you know if you know you are react to a food. And I find it more effective actually than food allergy testing and a lot cheaper as well.
Glenn: So when somebody comes to you with issues. Do you just work with them for as long as it takes? Or do you have a set amount of time? You said a month you have them eliminate this three foods, did I hear that right?
Mary: That’s right. For the food allergy elimination, at least a month. my programs usually, I have a 3 months or 6 months package that you know people can take part in, but again it varies on the person. Typically, about 3 months is when people are getting the education they need about which foods work for them and how a make the right choices. And then, so 3 months of coaching and then they kind of transition off to less one on one work and more just checking in when they need more support or email me with questions, but usually about 3 months is the minimum.
Glenn: Fantastic. So if somebody wants to learn more about you or sign up for coaching with you, how will they get hold of you?
Mary: Through my website is one way, which is maryvancenc like nutrition consultant dot com or my Facebook page. I’m on Facebook at maryvancenutrition. And I share tips and recipes and books that I’m reading and products I like and any other kind of noozy information. And then we get good discussions going over on my Facebook page so it’s always fun to join in that party.
Glenn: And that’s how I found you Mary is from your facebook page. I’ve been following you for a while. And my wife really likes you. So she told me about you initially. And I‘ve really enjoyed and appreciated the things that you have posted. And it doesn’t come across as markety like some of them are; They just barrage you with one thing after another. And it just really comes across as pushy marketing. But the information you have on there seems to be a little more on mellow and tolerable or digestible shall I say.
Mary: Awesome, yeah thanks. Like I said, it’s just I like to get information out there. I mean that’s kind of a nail on the game. And the reason that I think a lot of my colleagues and I get into this work and in the beginning is because we wanna help people and disseminate as much information about the truth real food as we can. And it’s good to get discussions going and see what people are thinking. And it’s a good interactive community over there.
Glenn: Good. Good. That’s really how I kind of got my start into this was so many people… I was a personal trainer and a lot of people would come up to me with questions about nutrition and they were confused and rightly so because they hear one thing on TV and then a magazine and their friend tells them that “Oh…” and then there’s the internet.
Mary: And the internet definitely can be a source of confusion for people because… And I get a lot of people who will come to me say, “Well, Paleo worked great for my neighbour. She lost 20 pounds and I tried Paleo and gained 20 pounds.” And that’s the perfect kind of example of what I was saying is there’s never a one size fits all approach. And people think that oh if they’ll try this miracle diet, it’s gonna, and it will cure all their ailments. And that’s I guess the reason why people are so confused is there isn’t a one size fits all approach. You can’t apply certain principles to everybody. But the one thing you can and the one thing we really are trying to get people to do is eat real food. That’s the simplest step people can take is avoid processed, package foods, fake foods, fake sugars, you know fake oils and buttery spreads and just stick to stuff that comes out of the ground.
Glenn: Yeah, I agree. Back in the late ‘90s, I read the zone by Barry Sears. And that really changed my life. And that’s pretty much the only diet I’ve ever followed. I’ve read a ton of diet books out of curiosity and maybe I’ve tried some of their suggestions or their approaches just to see what it was like, more of an experimentation, not for weight loss. But I did the zone and the reason I did was because I told you I’m sensitive to carbohydrates and the zone talks about balancing out your blood sugar level, and eating in a certain way that keeps your blood sugar from spiking and then hence crashing. And I’ve pretty much been following that loosely but enough to be effective with me since ‘97.
Mary: Oh wow. Okay good. Yeah, that’s the 30-30-40, huh?
Glenn: Yeah, and I found it to be really sensible. And it doesn’t have to be whole natural foods but that certainly my preference. And it’s also what he recommends. And you can eat wheat or you can go without wheat, so it’s not so strict that you have to really limit yourself. It just has you eat your fat, carbs and proteins in a 30-40-30 ratio, respectively.
Mary: Well, and that’s the other kind of issue that people are just starting to come around on too is that a lot of us are sugar sensitive because we grew up eating so much sugar. That’s kind of part of what our culture is especially for children. And people who are healing those kinds of sugar sensitivities or hypoglycemic reactions do really well with more fat and protein. And that’s something that we have previously been brainwashed to be frightened of too much fat in the diet. And there’s so much recent information about that. And we’re just now starting to realize that fat isn’t the problem if you’re using the right types of fat. I should clarify. I know whole foods fat I was saying before like coconut oil and real butter or ghee, olive oil – you know the whole fats, not the refined vegetable oils – but those are very beneficial and needed. And it’s really you know the refined sugars and carbohydrates that are the problem that contributed high cholesterol, heart disease and all the fats.
Glenn: Well you know I’m glad you brought that up because I did want to ask you about coconut fat. I recently found coconut cream. And I put it in my coffee and I absolutely love it.
Mary: Oh yeah.
Glenn: I used coconut oil when I cook. my kids and my wife can’t stand me to cook because everything tastes like coconut. I don’t really taste the coconut. I don’t. But I love the coconut cream in my coffee. Is that okay? I hear that it’s better for you than other types of saturated fats, why?
Mary: Well, first of you know saturated fats, of course, have been so unfairly demonized, but the issue is that they are very stable and those are the… Of course, saturated fats are the ones that are solid at room temperature. And they have double buns molecularly which means that they are very stable and strong and hold up very well under high heat, cooking or steering or sautéing. Whereas the mono-unsaturated fats like olive oil or avocado oil, for instance, they are better for lower temperature type cooking because their bonds are slightly more unstable which means they breakdown and oxidize and become rancid under high heat. And that’s kind of the issue with vegetable oils is a lot of a times after we’ve gotten them, they’ve been chemically deodorize and processed with hexane and other solvents because it take a lots of force to get oil out of a corn kernel you know so or a soybean.
Mary: By the time that it hits the table and it’s also been heated and when using it for cooking, then exposure to those types of extremes cause oil to break down and oxidize and became rancid and that can create a lot of inflammation in the body. So coconut oil specifically, I mean it does have a lot of benefits. I mean it’s anti-microbial and anti-bacterial, anti-fungal. And then there’s evidence it’s a medium-chain fatty acid. So it’s used by the body and burn up quickly for energy and can boost metabolism and support thyroid function. And people do very well on it coz it’s easy to digest as a plant based saturated fat versus you know some of the animal-based saturated fats from meat or lard or tallow for example. They still have benefits. they still have fatty acids and nutria-benefits but they’re harder for some people to digest.
Glenn: Okay, well good. I’m gonna keep on eating it.
Mary: Yeah, do so. It’s a good one.
Glenn: So I’ve one last question for you. What motivates you to stay fit and healthy? Do you exercise?
Mary: Oh yeah, I love exercising. you know I mentioned earlier, I grew up racing and training show horses and was really active with them and have always been to exercising since then. And the number one reason really is just because I feel much better. And often times when I’m exercising, that’s when my greatest ideas occur to me. I imagine because i have more oxygen to the brain but I’m not gonna lie. I mean its vanity too. I look better when I exercise. And it really does give you a rosy healthy glow. But really it’s just ‘coz I feel better and I want to be healthy and I want to feel good. And that’s why I eat good food. And when you treat your body well and those are kind of the main tenets for health, as far as I’m concerned, is eat good food and move more, and address your stress level and emotional well being, and your healthy relationships in your life. And that’s one way in the holistic model that we think about is the way to optimize your health.
Glenn: Alright. I love it. I love it. Well, thank you very much, Mary. I really appreciate you taking the time to talk with us today. Your words have been very enlightening. I love what you had to say. I think it’s gonna be found very interesting with my listeners. And I wish you the best. And so I will have show notes for your links to your website and your Facebook page and some other information about this show.
Mary: Great. Thanks so much, Glenn. I was really happy to be your guest. And if you also want to let your listeners know that my book I was describing earlier is on sale for the whole month of January. When people are kind of trying to get healthy and jumpstart wellness programs, they can find it on my website at 20% off’s so I hope that will help lots of people too.
Glenn: Nice. Nice. Well, I put special link on the Show Notes directly to your book.
Mary: Okay, thanks so much for having me, Glenn. It was a pleasure.
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We also talked about wheat and soy and cold remedies and what motivates her to stay fit.
Links mentioned on the show
- Mary’s website
- 3 Weeks to Vitality – 20% off January 2014 only
- Mary’s Coaching program
- The herbal arsenal Mary spoke about is not from one article on her website, but you can find more information here in this article and in this one.
- Mary’s Facebook page
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Thanks for listening to my interview with Mary Vance, Holistic Nutrition Consultant. I hope you liked it.