Podcasts about visit andrew

Moveable Snippets will bring you one piece that a composer would like to share with the world. Today's Moveable Snippet comes from Keane Southard and his setting of "The Lord's Prayer." Visit Andrew's site at https://keansouthard.com/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/moveabledo/support

Moveable Snippets will bring you one piece that a composer would like to share with the world. Our first Moveable Snippet comes from Andrew Maxfield and his piece, "The Door." Visit Andrew's site at https://andrewmaxfield.org/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/moveabledo/support

Industry Godfather Mike Stramaglio & NAVY SEAL/FBI Agent Andrew Zwerner talk Leveraging Consortium Power, Culture & Leadership and Brands DON'T MISS THIS MUST-LISTEN EPISODE! A Double-Bonus discussion with both Mike and Andrew. Learn about each here: MIKE STRAMAGLIO Come listen to one of the most authentic, down-to-earth global leaders you will ever have access to! He is warm, humble and genuine and you will learn the difference between being a LEADER vs. a manager. Hear his stories of building a global brand and a glorious career in the Copier, imaging, and print media industry. Born in Little Italy in Chicago, now in Arizona, he spent 19 years at Minolta (before it was Konica Minolta) he then became Global COO of HITACHI. He then started his own brand which went viral…..and after their meteoric rise were acquired by the billion-dollar Konica-Minolta brand. What makes a great brand? Mike explains he had observed the best and 3 common things resonate for great brands: 1. Imagination 2. Inspiration and 3. Initiative. Mike handled his career with Integrity, Grace, and Hard work…. To be successful, it's about the people you surround yourself with. Nobody succeeds as an island. MWA, his brand he created and sold to Konica Minolta, was his dream come true. Mike confirms for young listeners that you can lead from any position. Great managers can be replaced. Great leaders cannot. Leaders put others before themselves in all ways. Never Greed before Need. His brand is a massive ERP system for services in every industry call FORZA (Italian for “Courage”). He branded an ERP solution that changed an industry and made an impact across all industries. He is truly the Godfather of Branding and the Printing Industry. Mike founded a company with employees 20-30 years younger and he recognized his role-as mentor. It went viral and was ultimately acquired by Multi-Billion-Dollar company Konica Minolta US. ANDREW ZWERNER Veteran, Intelligence Officer with the NAVY Seals, former FBI Agent turned-CEO of west-coast Tech Company, CHASSIS, Andrew Zwerner is a relatable down-to-earth motivated leader who will share his insights with listeners. Gain access to leaders like Andrew and listen! Learn how he turned a liberal-arts degree into an historical career! Visit Andrew's company CHASSIS at : https://chassi.com/company/ Visit Andrew on LinkedIn in at : https://www.linkedin.com/in/andrew-zwerner/ Follow us & Download Episodes! Find us at: https://branditpodcast.captivate.fm/ Our Podcast was featured in the Top 20 Podcasts this year! https://blog.feedspot.com/brand_protection_podcasts/ Watch the Video here: https://youtu.be/km8IH8D1VPw Please donate to The Jillian Dund to help families with Children with Cancer: Learn more: https://thejillianfund.org/ Donation Link to THE JILLIAN FUND : https://secure.lglforms.com/form_engine/s/OV6I8xGtL4liA7KVT_jgeA Music by PC-One, Ketsa, PIPE CHOIR through FMA. MrThe Noranha, Euphrosyyn, Evreytro, Joao Janz from FreeSound. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/branditpodcast/support

Industry Godfather Mike Stramaglio & NAVY SEAL/FBI Agent Andrew Zwerner talk Leveraging Consortium Power, Culture & Leadership and Brands   DON’T MISS THIS MUST-LISTEN EPISODE!   A Double-Bonus discussion with both Mike and Andrew. Learn about each here:   MIKE STRAMAGLIO Come listen to one of the most authentic, down-to-earth global leaders you will ever have access to! He is warm, humble and genuine and you will learn the difference between being a LEADER vs. a manager.   Hear his stories of building a global brand and a glorious career in the Copier, imaging, and print media industry.   Born in Little Italy in Chicago, now in Arizona, he spent 19 years at Minolta (before it was Konica Minolta) he then became Global COO of HITACHI. He then started his own brand which went viral…..and after their meteoric rise were acquired by the billion-dollar Konica-Minolta brand.   What makes a great brand? Mike explains he had observed the best and 3 common things resonate for great brands:   1.   Imagination 2.   Inspiration and 3.   Initiative.   Mike handled his career with Integrity, Grace, and Hard work….   To be successful, it’s about the people you surround yourself with. Nobody succeeds as an island. MWA, his brand he created and sold to Konica Minolta, was his dream come true.   Mike confirms for young listeners that you can lead from any position. Great managers can be replaced. Great leaders cannot. Leaders put others before themselves in all ways. Never Greed before Need.   His brand is a massive ERP system for services in every industry call FORZA (Italian for “Courage”). He branded an ERP solution that changed an industry and made an impact across all industries. He is truly the Godfather of Branding and the Printing Industry.   Mike founded a company with employees 20-30 years younger and he recognized his role-as mentor. It went viral and was ultimately acquired by Multi-Billion-Dollar company Konica Minolta US.   ANDREW ZWERNER   Veteran, Intelligence Officer with the NAVY Seals, former FBI Agent turned-CEO of west-coast Tech Company, CHASSIS, Andrew Zwerner is a relatable down-to-earth motivated leader who will share his insights with listeners.   Gain access to leaders like Andrew and listen!   Learn how he turned a liberal-arts degree into an historical career!   Visit Andrew’s company CHASSIS at : https://chassi.com/company/   Visit Andrew on LinkedIn in at : https://www.linkedin.com/in/andrew-zwerner/   Follow us & Download Episodes! Find us at: https://brandology.captivate.fm/   Our Podcast was featured in the Top 20 Podcasts this year! https://blog.feedspot.com/brand_protection_podcasts/   Watch the Video here: https://youtu.be/km8IH8D1VPw (https://youtu.be/km8IH8D1VPw)   Please donate to The Jillian Dund to help families with Children with Cancer: Learn more: https://thejillianfund.org/   Donation Link to THE JILLIAN FUND : https://secure.lglforms.com/form_engine/s/OV6I8xGtL4liA7KVT_jgeA   Music by PC-One, Ketsa, PIPE CHOIR through FMA. MrThe Noranha, Euphrosyyn, Evreytro, Joao Janz from FreeSound. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Support this podcast

Andrew Burgess is one of the UK's leading experts in AI strategy.  With a wealth of accreditations and roles including government advisor, Andrew has a wealth of knowledge on AI that he is thankfully happy to share.In this special podcast we start by talking about an area that both our businesses are involved in - social housing.  We drill into the ways in which AI is helping this sector, especially with the slightly different ethical lens than would be the case with commercial businesses.We then talk about AI strategy more broadly, and how Andrew goes about developing AI strategy for organisations.Visit Andrew's company site, Greenhouse Intelligence, here: https://thegreenhouse.ai/Andrew's personal site is here: https://ajburgess.com/Be sure to sign up for the monthly newsletter "That Space Cadet Glow".You can find out more about Andrew's book, "The Executive Guide to Artificial Intelligence" here: https://ajburgess.com/blog/executive-guide-artificial-intelligence-palgrave-macmillan-2018/

Andrew Schmitz - Co-Founder of Proceed.app Every employer has to train their employees.  It can be tough, time-consuming and challenging to figure out how your new employee learns.  How do you train your employees while making sure that you cover everything, get it done so that the new employee can understand the training and make sure that you can repeat the process? That's where Andrew at Proceed.app comes in.  The rule in business is to systematize everything, and Andrew and his team have done that with employee training. Listen as Andrew explains how they created a system to help employers train employees.  Even to the point of not being worried when an employee fails to show up or quits.  As long as you can find a person able to do the job, your training through Proceed.app can make sure that replacement employee gets up to speed quickly and efficiently. Enjoy! Visit Andrew at: https://proceed.app Want to hear more?  Hit it:   [themo_button text="More Business Podcast Episodes" url="https://drawincustomers.com/category/podcast/" type="standard"]   You have found Authentic Business Adventures, the business program that brings you the struggles, stories and triumph ant successes of business owners across the land. We are underwritten locally by the Bank of Sun Prairie. My name is James Kademan, entrepreneur, author, speaker and helpful coach, to small business owners across the country. And today we're welcoming slash preparing to learn from Andrew Schmitz, co-founder of Proceed.a pp. Andrew, how are you doing today? Hey, I'm doing well. Thanks for having me on, james. T hanks for being on the show. I'm excited because I love talking to people that got essentially software making the money It's like an endless multiplier, which I love. So, yeah, no, I agree. I love software for that very reason as well. Yeah. There's there seems to be a lot of companies that are doing OK with software, so I think you pick the right niche. Yeah, well, we'll see. We'll let the audience decide, I guess. Yeah, that's fair. That's totally fair. Why don't we start with you telling us what is the app? Yeah, happy to. So that app is a cloud based mobile app and browser app. Basically, businesses use us to create standard operating procedures, training materials, safety instructions, work guides and other forms of operational documentation using photos and videos. So we call ourselves a visual knowledge management system and we help businesses, train employees, support employees, all that jazz through visual operational documents. All right. So it sounds like if I understand this correctly, the problem that you're solving is essentially people were either messing up or misunderstanding would have given company was doing or is doing or employees were just not being trained very well or efficiently, is it? Exactly. So the the kind of problems or challenges that we help businesses through, they kind of vary. But at the end of the day, if you're depending on people doing things with their hands, we're a more efficient and more thorough way of showing people what to do versus telling them what to do with text based documentation. And as it turns out, sixty five percent of humans identify as visual ...

Today on the SuperFeast podcast, Tahnee is joined by Chinese dietary coach/practitioner, herbalist, Qigong teacher, author, and man of wisdom Andrew Sterman for a multifaceted conversation around the energetics of food and their power to heal. With his depth of knowledge and spirited ease, Andrew takes us on a journey back to the basics of where good food meets good health. In a world of endless niche diets that leave us cynical and confused, Andrew assures us the power to heal ourselves lies in the accessible space of our kitchen where cooking is kept alive and through inherently knowing our health. Andrew brings the modern context of food to life while keeping the wisdom of how and why we do things intact. A brilliant conversation with something for everyone.    ''The most important player here is the home cook because the home cook is the director of family health''.  - Andrew Sterman   Tahnee and Andrew discuss: The fusion of age-old food wisdom with a contemporary context. Understanding the basic energetics of food and how to apply them. Cooling and Heating effects of different foods on the digestive system. Tongue diagnosis; What your tongue says about your health. SIBO (Small Intestinal Bacterial Overgrowth). Slow-cooked food and the benefits for the stomach. Preparing food for better digestion. The home cook is the key player in good health. Foods and spices to warm the stomach for better digestion. Eating according to where you live and the climate.  Carbohydrates; why we don't need to be terrified of them. Keto and Paleo diets for short term therapy but not long term health. Sugar and how it affects digestion. Food Stagnation.   Who is Andrew Sterman? Andrew Sterman is the author of Welcoming Food, Diet as Medicine for the Home Cook and Other Healers. The two volumes of Welcoming Food offer a unique entry into understanding the energetics of food, explain how foods work in common sense language, and provide easy-to-follow recipes for everyday eating. Andrew teaches courses in food energetics internationally and online and sees private clients for dietary therapy and medical qigong. He has studied broadly in holistic cooking, meditation, qigong, and tai chi. Andrew has also been a student of Daoist Master- Jeffrey Yuen for 20 years in herbal medicine, qigong, and of course, dietary therapy from the classical Chinese medicine tradition. Visit Andrew at andrewsterman.com/food .   Resources: Andrews Website Welcoming Food, Book 1 : Energetics of Food and Healing Welcoming Food, Book 2 : Recipes and Kitchen Practice Andrew's Instagram Facebook-Understanding Food: An Energetics Approach Food and Healing Course Riding The Wave: A free weekly group meditation Food Chat with Andrew Sterman (twice a month via zoom) Qigong Classes with Andrew Sterman Corona Virus Help-Live Offerings   Q: How Can I Support The SuperFeast Podcast? A: Tell all your friends and family and share online! We’d also love it if you could subscribe and review this podcast on iTunes. Or  check us out on Stitcher :)! Plus  we're on Spotify!   Check Out The Transcript Here:   Tahnee: (00:01) Hi everybody. And welcome to the SuperFeast Podcast. I'm doing the intro this week. I had a chat with Andrew Sterman, who is this awesome Chinese dietary coach and practitioner based out of the United States. He works with Jeffrey Yuen, who is a Taoist master, who I have been following for about, I would say around seven or eight years now. He was first recommended to me by one of my acupuncturists in Newcastle. And I just love Jeffrey, his philosophy, he's really rooted in the Taoist tradition and obviously Mason and I are big fans of that. And when I first read Andrew's work, it was just an online PDF about Chinese dietary theory. I just thought, "Oh, finally, someone who really explains this stuff in a modern way that makes it really digestible." Good pun.   Tahnee: (00:57) And also he just seems like a really interesting person. He works as a clinician so he has a lot of experience dealing with all of the various types of things that people present with when they're trying to dial in their nutrition. So we do go on a wide adventure in this podcast. Andrew is just such a great, interesting orator. He just holds this really beautiful space when he speaks. So I really just let him talk. And he covers everything from some of the basics of the energetics of food, tongue diagnosis, SIBO, which is Small Intestinal Bacterial Overgrowth, which is something we hear about a lot in our work at SuperFeast. Just a lot of stuff I think that will really help those of you who are a bit newer to the energetic idea of food, start to get your head around things.   Tahnee: (01:49) And that's the big distinction, I guess, between a Western biomedical nutrition approach and the Taoist approach. Also comes through Ayurveda and other Eastern traditions where they're really looking at the impact the food has on the energetics of the body, not just the chemical constituents of food. So a carrot is in a carrot. If you cook a carrot, if you eat it raw or grated, if you steam it, if you fry it, there's all sorts of different ways in which we would affect the energetics of that finished product that we eat. So I have been diving into this stuff for probably really seriously, for about five or six years. And especially since having [Aya 00:02:35], I have become more interested in, I guess deconditioning myself away from the Western nutrition model and looking at this more Eastern energetic approach.   Tahnee: (02:48) I have just finished reading Andrew's books and I highly recommend them. We're going to be giving away a copy of each. They're basically a partner pair. So the first one's more theory and the second one's more practical recipes. And I love that he, being a foodie, he brings in food from all different types of cultures. So it's not just Asian... Mason actually doesn't love Asian food, I do. But so in our family, I'm often cooking with more Western flavours, more European flavours, because they are really the ones that we enjoy to eat.   Tahnee: (03:20) And I really like how Andrew bridges those worlds. He offers some beautiful Asian dishes, but also a lot of really yummy, more Western or European style flavours. He brings in a lot of beautiful traditional wisdom. He overlays it with stories of his travels. He's own experience raising kids. He's got teenagers. So I just, I really enjoy reading his books. I think he makes what can be a quite dense, complicated theory, really accessible.   Tahnee: (03:47) And even if you're really new to Chinese medicine and Taoism, I think you'll find his books really accessible and fun. So check out our social media. We'll have the giveaway live when this podcast goes live. And if you aren't a lucky winner, then jump on and order his books. I, again, highly recommend them. I'm going to hand over to Andrew now. He is, like I said, just a great guy to listen to. He's a classical musical performer as well as a really amazing practitioner. So he's got this artistic flair that I think comes through in his writing and his talking. And I hope you enjoy this one as much as I enjoyed chatting to him, have a beautiful one, enjoy Andrew. My partner and I, we're both through the Taoist lineage. He works with herbs. I work mostly with yoga and I practise Chi Nei Tsang, which is an abdominal massage. I've mostly studied with people like Mantak Chia and then also herbal traditions and stuff. But I guess- [crosstalk 00:04:51].   Andrew: (04:51) Fantastic.   Tahnee: (04:52) ... the yoga side of things. So our work is really about trying to educate people away from these quite myopic and like you're saying, narrower views of what health means and really trying to expand people into this sense that it's an individual journey and what's right for you at one stage of life might not be forever and there's ways in which we can potentiate our health through lifestyle and these practises and little tweaks that mean that we can live in a really full and wonderful way that isn't just...And we've both come out of... We're both in our mid 30s now, but we've both come through those early twenties.   Tahnee: (05:35) I was a vegan and vegetarian and very into yoga and very one lined about a lot of things, make sure that younger people were coming through with a bit more of a broader sense of not just this social media fads and all these things that happened so...   Andrew: (05:51) Exactly.   Tahnee: (05:52) Yeah, we also have a little girl who's four. So we've both developed a lot of interest in, I guess... I mean, I've been studying Acupuncture. I did put it on hold during COVID because they weren't doing any contact. So I just thought I'd wait, because I didn't want to do it all online. And Jeffrey Yuen came across my desk about probably 2014 and my acupuncturist at the time was mentoring me and he was a five elements acupuncturist, but he was really into Jeffrey Yuen's work and really was passionate about trying to get to New York and study with him and all these things.   Tahnee: (06:29) And anyway, long story short, I did some of his online courses and then stumbled across your work and just found your writing so engaging. And I thought, "Well, he writes so beautifully, I'm sure he speaks beautifully." So I thought I'd reach out. And as I said, I've really struggled to find people to discuss nutrition and food energetic side of things. Because as you were saying, it can be quite narrow. And there's also the sense of it has to be very Chinese.   Andrew: (07:00) Exactly. Right, that's a really big point. A lot of what I do, part of my passion or my niche or whatever we want to say, is to bring their food energetics into... It doesn't need to be modernised. The wisdom is intact, but the foods are different. We have access to modern foods and modern tastes and things that we grew up with. We can expand that of course. I think all of us who were on this journey have expanded from our childhood foods, but it doesn't... We definitely don't need to move to Asian or Chinese foods in order to do food energetics work.   Andrew: (07:45) The important thing is to use the basic principles and to apply them to the food in your local market. Whether it's a commercial supermarket or farmer's markets or your garden, or wherever you get food, you should be able to look at anything that you're buying or cooking and understand the food energetics.   Tahnee: (08:06) That's such a... Yeah, that's such an integrative part of it. I think, because I guess what I... One of the things we see so often is that people are coming in with this, like they're eating... I mean, I guess we get a lot of people with pathological stuff starting to go on because they've been maybe in a really cold raw vegan diet for a long time.   Andrew: (08:30) Yes.   Tahnee: (08:31) And then they're all understanding you're [inaudible 00:08:35] your system effectively and it's slowing everything down.   Andrew: (08:37) Yeah that's a huge-   Tahnee: (08:40) Yeah. If you could speak to that, that'd be, yeah.   Andrew: (08:45) You're absolutely right. Many people who care a lot and they care deeply and are interested in changing their dietary habits for better health become overly enamoured with raw foods, with foods that are seen as energetically cold in the Chinese medicine system. So the idea there is not that someone says the foods are cold it's to understand that vegetables high in water, high in minerals, that with a complex array of tastes, including some bitterness. Say, for example, those who really, they have a taste of wheatgrass juice or something along that line, it's very, very bitter. And bitter has a descending cooling quality, clears heat, it clears excess fire from the stomach and can have a lot of benefits because of that.   Andrew: (09:41) However, it tends to cool the stomach as it does so. So it can clear excess heat and then eventually bring cold into the stomach or digestion or the lower belly. And since cold tends to settle. Now we're immediately getting into more detailed Chinese medical theory, but cold tends to settle downward. Heat tends to rise. There are times when you could have inflammation on your feet, for example, where heat is somehow descending. But typically heat rises to the head and cold settles into the lower abdomen. And this is something that I see every week in my clinic or zoom clinic, now online clinic. The people trying so hard to do what's best and ending up hurting themselves, or at least not being optimal. And one of the signs here is, I mean, how do you know? You have to have a way to know your own health status. We can't just wait for blood tests or for what a book might say, a certain food might do.   Andrew: (10:51) We need to actually know about our own health, which is where in the practise of Chinese medicine, we use pulses and we use tongue diagnosis, as well as the stories people tell, "I'm having these symptoms. This didn't used to happen and it happens now." Things like that. Very important to listen to people with a lot of depth and insight, to really listen to what they say and the tone they say it, the body that they're saying it with, to listen to their Qi as they're speaking. There's so much we can do with our ears, which is all called listening in Chinese medicine. I mean, and it does include listening to their actual words, but so much more. But we need a real way to look inside. And so in our tradition, that's pulse reading and tongue diagnosis.   Andrew: (11:42) Now during the COVID isolation period, we're not taking pulses, but I'm looking at tongues all day long. So the way I conduct a session and we'll get back to the cold foods in a second. So the way I conduct a session is that I'm asking for people to send tongue photos a day or two in advance. And like a phone selfie, tongue photo is fine if it's focused well enough. And we use that as a basis of diagnosis, not only for me to look at, but I'll put it up on the screen to share, and we'll go over points so that they can see that this is thin there. This is swollen there. This colour is a little bit redder than we might think. Don't you agree? Says, "Yes, it is so red." This seems pale here, look at the coat or these bumps or the scalloping here. And then we decode all these things and pair them with food habits and ways to get through.   Andrew: (12:39) So with that in mind, as we're looking at the idea of cold in the diet is a very common or disagreement, if you like. I wouldn't say it's a misconception because maybe they're all right. I love the difference of opinion. But in a laboratory, a raw piece of asparagus has more nutrients than a cooked piece. And that holds most of the time, not entirely, but most of the time cooking does release some nutrients, but it also tends to degrade more. We understand this, however, the benefit for the stomach as we cook food outweighs the percentages of lost vegetables, of lost nutrients in the vegetables or other foods.   Andrew: (13:34) So we're very interested in this idea of cold. So when we eat food, none of it digests until the stomach warms it up to body temperature. The stomach works best. And you could even say works only when it's warm and moist. So if there's a lack of moisture, a lack of hydration, if the food is too dry, maybe we drink water sufficiently, but the food itself is too dry. It's a lot of sandwiches, a lot of breads, a lot of-   Tahnee: (14:05) Baked goods and things.   Andrew: (14:07) ... baked goods in the morning, in particular. Particularly dangerous actually or grilled and sauteed things that may not be very moist. This is difficult for the stomach. The stomach will need to draw hydration from its resources from the rest of the body. And that's not what we want. So Chinese medicine is always recommending warm and often enough, wet cooked foods as the easiest to digest. So that's the first place I often go, not always, but it's one of the first places I go recommending to people.   Tahnee: (14:47) Oh, sorry. Just to be really clear, like a wet, cooked food is like a porridge, a congee, a soup, I mean, a stew, like how far into wet are we going?   Andrew: (14:58) I definitely include stews in the wet category. And because they're... Not only are they moist, but they're cooked for a long time. And the idea of adding heat underneath the cooking pot. I mean, like that's just mechanical. We're just cooking food-   Tahnee: (15:16) The Qi's [inaudible 00:15:16] as well, right?   Andrew: (15:18) We're imbuing the food with heat, with warmth, which would be part of yang Qi and the moving Qi, the energised Qi that we call yang, as in yin and yang. And adding yang Qi can happen quickly as in a quick hot saute or wok frying, or if it's French or European style, just a quick pan saute. And so the heat's very high and we're moving things around, literally moving the pan, the food in the pan with a spoon or with your cook's wrist, flicking the pan, around adding yang Qi in this way. Or with a stew, it's cooking at a lower heat for a very long time. It could be an hour, it could be a day. And we all know the stews taste better the second or third day as well.   Andrew: (16:11) .   Tahnee: (16:46) [crosstalk 00:16:46]   Andrew: (16:47) Yeah, it doesn't have the same [inaudible 00:16:48] but that's the concept is to open the stomach, to receive food. And as I was thinking that over, the idea is to open the stomach to welcome food. And that really... What that really is... What that would mean, and in more clinical terms is appetite, so that you have an appetite to bring in more food or I'm comfortable, I don't have urgent hunger, but I'm really looking forward to... Well for you it's breakfast, but here, the dinners, the next meal and making a little bit of a plan from what we've shopped and organising that. And then this idea of looking forward to it and appetite is not just appetite for food. Appetite, and this is in very real terms, seen in Chinese medicine, but all across the world, is appetite for life.   Andrew: (17:44) When the appetite is good, life is good. I'm just saying, if you had some challenges, things are a little tricky right now, but I can't wait to eat. And this wouldn't be emotional binge eating, but I'm just saying, it'll be beautiful to get going with cooking and those first beautiful bites of food. This is appetite for life itself. So it's not a coincidence that those words overlap.   Andrew: (18:10) So opening the stomach or what I'm calling, welcoming food, or to put them together, open the stomach to welcome food, is the first step in digestion. And then the stomach begins to sort and separate the foods, begins to secrete stomach acids, if proteins are present. If it's a vegan diet and in particular, if it doesn't include something like soy protein or... I don't advocate soy protein except as soybeans or tofu miso, these traditional products, I don't... For me personally, [crosstalk 00:18:48] I don't... I worry a little bit. I do worry a little bit about those foods.   Andrew: (18:55) Will our bodies, in their wisdom, be prepared to recognise them in order to digest them properly? We need to recognise these foods. And so if they're highly processed, I'm very concerned about extracted proteins including soy proteins. You say, "Oh, this is beautiful. This is like tofu." But it's not, it's a new process relying on methods that render food, somewhat confusing to the body. And we could get into more detail the idea of protein isolates.   Tahnee: (19:32) Yeah. I was going to quickly touch on because smoothies and wet foods, I would argue personally that they're not a wholesome, wet food in general, as a sometimes food in summer and maybe if you have good digestion, but a lot of people then load them up with isolates and proteins. Can you speak this quickly while we're here, a little bit to that as well?   Andrew: (19:52) Yeah. I mean, I love a good smoothie once in a while, but it's not very often. And it would be in hot weather, exactly like you saying. Now, if your weather is always hot, you can still overdo it quite easily. Remember the basic motto is this, it's not a motto. It's just the truth. The stomach works when it's warm. When the stomach is cool, digestion slows down, when digestion slows down problems accrue. So we get food stagnation, we get slow transport, it's peristalsis slows down, eventually elimination slows down and there could be chronic constipation. And then we need to turn to Chinese medicine to understand what happens next is that the body will throw heat, yang Qi in the form of wei Qi, which is this moving, a subset of yang Qi, moving Qi, which is always present in the belly and in the gut, will increase this warming Qi in the belly.   Andrew: (20:53) In other words, send heat, raise heat into digestion to move what's become sluggish. Now that might have its effect. And in which case, you might have diarrhoea for a day or something like that. And you think, "Oh, that's interesting. I don't know why that happened." It happened because of the cold food which tends to fall quickly through digestion, the spleen pancreas Qi's not strong enough to uphold. I mean, it can be for a long time, but eventually if cold settles in, the uplifting Qi that we put under the category of spleen and pancreas, won't be strong enough to uphold.   Andrew: (21:31) And then you have something... I have a new patient or client, perhaps better to say. Just last week, a longtime vegan appearing in excellent health, but then she says, "Whenever I eat a salad..." And then she apologised, "I'm sorry to talk about this kind of thing, but I have to run to the bathroom. I have urgent watery diarrhoea." Said, "Okay, we can fix this very, very easily." I mean, of course, we look at her tongue and have to make sure what the reasons are. Have you travelled? No one's travelled. So we don't have parasites. It's not that kind of thing.   Andrew: (22:07) We're looking at the first things first, if it doesn't help them, we can reach deeper or refer into hospital care. That's always on the table, but that's the legal metrics we work in. But in fact, she's already better. The second day she was better. So instead of the raw salads, which has given you the symptom reliably or the smoothies, which are also raw. Have cooked vegetables, add some warming spices, things like cinnamon, fresh ginger. So that would be raw ginger root, but it's so warming it doesn't affect you as a raw thing. Turmeric would be beautiful, nutmeg even clove, which is considered very warm. Maybe cumin, which is considered the seed spices I'm looking at now, which are warming, cumin, cardamom, coriander seed, and then the leafy spices, which are warm, would be rosemary, which just grows in these tall stocks. It's very uplifting.   Andrew: (23:06) And we're using these things to warm the stomach. It's even possible to use a bit of black pepper in a pointed way, therapeutically here. And she said she felt better after the second meal cooking this way. And then she said, "But what about these smoothies? There's so much nutrition in them and it's really, really good." I said, "It's really, really good unless you have a cold, that's beginning to gather in your stomach and in your gut, in which case they're not really, really good. They test well in the lab, but they're no longer good for you. Maybe on occasion, once you get you back on track. But instead have a soup a vegetable soup, the broth, this is the hot version of a smoothie, is a soup." It sounds like you certainly don't want to cook a smoothie. There might be banana or mango in there, something like that. That would be quite disgusting if it was cooked, at least not cooked skillfully well, but that's what we need. So you would go to a vegetable soup with maybe some warming spices. It could even have a little bit of cinnamon, especially at first, that would really help warm the system. It's desperate for that. And just this particular person felt better by the second meal. The urgent diarrhoea absolutely vanished. And then she's still vulnerable probably for another while, depending on how she follows the plan. So you have to remember for vegans and vegetarians, that meat is very warming. And I say this as a ex- vegetarian, and that might be the bad news of [inaudible 00:24:50] but I do understand this very well. And I eat vegetarian meals every day, but just not every meal.   Andrew: (24:56) So, I mean, I advocate that everyone should be good at vegetarian cooking. It's inconceivable not to be good, to find it difficult to cook a well balanced, nourishing and delicious meal that doesn't include animal products. But animal products, if we eat them, are warming in particular, of course, the land animals, fish, and seafood less so. And each one's a little bit different. They've all been classified in the medical system. But land animals are very warming, beef, lamb, which I suppose, and pork a little bit less so, but still somewhat warming. Here in America I have clients out in the Western part of America. They eat a lot of venison. They're eating elk and bison. These are all warming. But generally speaking, it's beef and lamb and pork that we're talking about. And chicken. Chicken is very warming, chicken and turkey, very warming.   Andrew: (26:06) People often think that the chicken is like a nothing. It's just like, "Oh, I don't know what to eat. I'm not that hungry. I'll just have chicken." But chicken is very, very uplifting, warming, almost instigating food. As we say in Chinese medicine, the way it's taught is that the chickens aren't very good flying birds. They don't really fly very well, but they aspire to fly. And where I live, there's some wild turkeys and they're beautiful when they come through. There's, I guess we call them a gaggle. I'm not sure. I've forgotten what the group name-   Tahnee: (26:44) [crosstalk 00:26:44].   Andrew: (26:44) Yeah, I think there's a special name for the group, but in any case, they come through. It's a group of six and they're large. They're large birds and surprisingly tall in the wild and they fly and they roost in low branches. They, I mean, they can't fly distances, but they fly to get away from danger and they fly to get up to branches, to roosting. They're quite big things but chickens are... Domestic chickens of course, they're highly domesticated, but with certain Chinese medicine dietetics, is that they aspire to flight. They're trying to rise up and then of course they're warming. And if we're looking for a scientific, from a modern or Western scientific way to justify that, to make some sense out of it or to feel more confident in it really is what it is so that our brains don't short circuit. The interesting thing about poultry is that birds don't get fevers.   Andrew: (27:53) They are very hot. Their healthy temperature is very hot. We use Fahrenheit over here, but it's about eight degrees, six to eight degrees warmer Fahrenheit. So that might be just, to easily say about three. So significantly warmer than humans. And so they are significantly hotter in a healthy resting state than people are. So to eat them as food, the body's thinking, "Well, these proteins were made at a certain temperature. These fats were put into the flesh at a certain temperature. And the easiest way to digest this food would be to raise closer to that temperature, where the chemical breakdown patterns that that digestion is conducting will happen much more easily." And that's exactly what happens.   Andrew: (28:45) So this is why, if people are very cold, now I know where you live you might feel that it's not cold very often. But if you're thinking about where I live in the temperate zone, where the summers are very hot and the winters are very cold. And this goes from all across the United States in the upper half, as well as most of Europe and the upper half of Asia, where people have to eat wheat to be warm, rye, warming, barley, somewhat warming and potatoes and animal food, things like this, a lot of butter and all. People were cold and the farmers were cold and they're working out there. And so if someone were to get sick, you will think maybe they're catching a cold, they're catching a flu or they were catching COVID. What is it that is making them vulnerable? And it's the cold, the fatigue and the dehydration. And this-   Tahnee: (29:50) But chicken soup works so well, right?   Andrew: (29:53) That's why chicken soup works. But it doesn't work if you're living indoors, well heated and you already have a fever. So this is where...   Andrew: (30:03) ... and you already have a fever. So this is where food energetics really makes a difference in life. And so it's a sensible difference. Chicken soup is helpful if you're too tired to make a fever, if you're too tired, too depleted would be the word we would use in Chinese medicine. If you're depleted enough so that you're not mounting a good, strong, robust, natural defence. If you are, you're fine. But if you're not, then chicken soup, it's hot. It's full of fluids, there's some degree of fat in it, I hope, at least if people are cooking well, it won't be too lean. The glistening fat on the top, let's say that. And the chicken itself is very warming. So this will help the body kick up a fever, but, and that's most useful for the first stage of infection, by the way, you're beginning to catch the cold, you're beginning to catch an infectious respiratory illness.   Andrew: (30:58) But if it has settled into the chest, and the next stage of the belly, and now you have a stomach bug and there's fever. So you use chicken soup, when there's chills, and then stop using it when there's a fever, that's the rule of thumb. But that's-   Tahnee: (31:24) That's true of all of those, I remember when I first started working with an acupuncturist and he was like, "Don't take garlic and ginger when you've got this chesty cough, because it's already hot." He's like, "That's only when it's at the very start you take those things, hot bath, hot soup, the heating spices, and then you should flush it out. And if it keeps going, then you need to stop those things." And this is grandma wisdom, really.   Andrew: (31:50) It is, and it's grandma wisdom, which is being passed on less and less, our modern culture doesn't respect the elders, and in a very righteous fashion, and we're losing a lot of good information. So you're right there. And it also goes back to the beginning of Chinese medicine, in the incredible, genius text called, The Shanghan Lun, which is translated usually as, "On cold damage," or, to say it another way, "The damage cold does," it's a treatise on cold damage, is one way to translate it. And that book was published in about the year 220. So, a very old book where the author talks about the initial stage, when we're trying to push out a pathogen, they didn't say the word germ, but they did say pathogen, and trying to push it out, and we would use chicken soup. We would use garlic. His first recipe relies heavily on cinnamon.   Tahnee: (32:56) Mm-hmm (affirmative). Yeah. When that's the formula you take at that stage as well, they're full of-   Andrew: (33:01) That's the formulas you take at that stage. So that's the way we can eat, as well, at that stage. So you could actually put some cinnamon into your soup, or of course, cinnamon tea. We would put some other things in with it, to make that work. In fact, someone phoned from London a few months ago, and he was in quite a panic and I don't blame him, well, panic is never the best way to make decisions, but what I'm saying is that it was understandable. And this is someone I did know because we don't really treat people that we haven't seen, we can meet online and we take a look at your tongue photo and begin to work, but, and he called and he said, "I'm coming down with COVID. I can feel it. I've lost my smell and taste. And I, I feel really, really awful. And it's only been a day, at least with symptoms, and I'm freaking out, what do I do?"   Andrew: (34:07) So I said to him, "Ah, well, don't freak out. And nearly everyone gets through this very well, and let's look around your kitchen. What do you have?" So we started walking around his kitchen. I'm in New York, he's in London. And I said, "Do you have cinnamon?" And he says, "Yeah, I have some cinnamon. I have sticks." Okay, good. And I said, "So, do you have an orange?" He said, "No, I don't have any oranges or tangerines or anything like that." "And how about lemon?" He goes, "Yeah, I have lemon." "Okay, good. And is it organically grown?" He said, "Probably not." So, "It's okay. Wash it off with some soap and then wash off the soap really well, we'll do our best."   Andrew: (34:53) And then, there was something else we put in as well. And we made a tea, a kitchen remedy for him. Oh, I think it was just fresh ginger, probably, every kitchen should have fresh ginger at all times. If we keep it too long, it can dry up. I do know people that freeze ginger, you can freeze it, just put it in a plastic food storage bag, Ziploc, or whatever type you use, try to get the air out. And ginger freezes fairly well for emergency use, but still, fresh is best. And every time you go to the store, you ask yourself the question, "Do we have fresh ginger? Do we have fresh spring onions?" And just always have those at the ready and, okay, so by spring onions, we mean scallions here. So they're not the bulb onions-   Tahnee: (35:48) The green, long, skinny guys.   Andrew: (35:50) The green, long, skinny guys. They're in the onion allium family, that includes garlic, by the way, and chives. So do you have chives or the skinny, in Australia, it's spring onion, isn't that right?   Tahnee: (36:03) We call them spring onion. Some people called them shallots as well, which is confusing, because then there's eschalots. But yeah, I basically would call them a spring onion in my-   Andrew: (36:12) Okay. Yeah, good. So here, it gets into foodie talk a little bit, but a spring onion is an onion that you can't store. And I think most Americans might not follow this, or even be concerned about this discussion, but the scallion would be the skinny onions that they store in the refrigerator, but they don't store in a root cellar, but the bulk onions, you can put away for months through the winter, so you would always have them, but there are other, fresh, bulb onions that don't store well, and they're sold with their green stems in the springtime, and those I call spring onions. But in any case, what we mean here are the very mild, skinny ones that don't have a distinct bulb so-   Tahnee: (37:01) White on the bottom, green on the top. Long.   Andrew: (37:03) Right. Right. And this has been used in Chinese herbal medicine, as well as dietary medicine, since before anyone was writing anything down. That was very important, because they grow wild. And so you should always have these at the ready.   Andrew: (37:16) So we made a home, kitchen remedy for him, that he just drank five to 10 times a day. He was just making it and making it. And he got through so quickly, and you could say, "Well, he would have anyhow, it's not laboratory tested, that strategy." But what are you going to do? You use what you have with the knowledge of food energetics, you look around the kitchen and you implement a strategy. And the strategy there was, it was a new infection, let's push it back out the way it came, through the exterior.   Tahnee: (37:51) Mm-hmm (affirmative). And would you use the citrus peel in that case? Just out of curiosity? Or use?   Andrew: (37:55) The citrus, I was using the citrus peel to relax his breathing, because we know in this case, you're putting together everything. COVID is a new illness. It wasn't written about in the Chinese medical classics, but so you extrapolate and you say, "Well, this is something where a lot of people get into breathing problems." A lot of people get into circulatory problems. So the citrus peel was in there to relax the diaphragm and open breathing. We say, "Open the chest," is the term, to open breathing so that he wouldn't get caught in respiratory problems. And that his lungs would continue to function well to clear whatever phlegm might be arising. So we could have put in the whites of spring onion, in which case, it becomes a little bit more like a soup, where you're beginning to put in these savoury notes. So you use what you have, but I didn't want to make it confusing. Three elements. That was all.   Andrew: (38:57) And so that's the same idea that you were talking about before. And all we're doing is implementing the first strategy from this book, written in 220. And then if it progresses further, we would implement the second or third strategy, whichever one was presenting. And it goes through six stages. In fact, that's its nickname, The Six Stages.   Tahnee: (39:16) Six Stages, yeah. And I think this is something with, like you said, we've lost the elders, we've lost the cranky grandmas who bundle you up in a scarf and a beanie-   Andrew: (39:29) Not entirely.   Tahnee: (39:31) I think in Australia. I know people, and I guess it's an interesting thing because I think when you're young as well, and you do have a lot of young chi naturally, you can be out in the cold with less on and you don't feel it as much. And I'm only 35, but I've noticed a change in the last 10 years, with my sensitivity to elemental forces. That's probably also, my awareness has built up a lot over time.   Andrew: (39:57) Right. And that's a big question that people ask in the food context. Often they say, "Well, Andrew, if I eat the way that you're describing, then if I ever have to eat some junk food or fast food, it's going to kill me. I won't have my chops for it. So I'll get weak doing this." But-   Tahnee: (40:19) Well, that's not true. It makes you stronger.   Andrew: (40:23) It makes you much, much more resilient, but like you said, more sensitive. So it's not that we're getting weaker, it's that we're more sensitive. So we have two teenagers, and I watch them sometimes when they eat with their friends after school, now they're in a remote school, and take a look at how they're feeling. And they're eating this stuff like vacuum cleaners, partly as rebellion, because they were raised on the kind of diet that was there. Their tremendous misfortune was to be raised by an acupuncturist mother and dietary and herbalist dad. And we cook every day, constantly.   Andrew: (41:08) And so they'll eat junk food on the outside, but it's not true that the teenagers just plough through this, and feel completely fine. They plough through it, feel very satisfied that they're being rebellious and having fun with their friends. And then they feel like they are a brick. They do have food stagnation, and all of a sudden what had been a really great digestion and elimination gets more complicated, and then their skin might break out a little bit. And then they come to me and they say, "Dad, do you have any herbs? Do you have some herbs?"   Tahnee: (41:50) I'm curious as to whether you, because I have a four-year-old, and one of the things that I found incredibly challenging the other day, and it was a proud moment as a mother was, I was driving her with a friend. So she's four, and her friend was seven, and they were in the back talking to each other. And my daughter said, "Oh, I'm not allowed to eat ice cream when I have a white coating on my tongue. So before I ask my mom, I check my tongue and just see if I'm allowed ice cream today."   Andrew: (42:15) Right, exactly.   Tahnee: (42:16) I just giggled to myself that she, at four, was already-   Andrew: (42:20) Fully indoctrinated.   Tahnee: (42:22) I was [inaudible 00:42:24] but it's been something that I don't even have to say, "No," anymore. I'm like, "What's your tongue like?" And she goes and checks and she comes back and she goes, "Oh, it's pink." And I'm like, "Okay, cool. We have a little bit of ice cream," or. "No, it's got a white coating." "Well, no, we're not having any today." She's just like, so are there any little tips you've taught your kids or any, if someone's wanting to look at their own tongue? One of my first yoga teachers, he's like, "You look at your tongue twice a day, every time you brush your teeth," he's like, "It's such an important way to measure what's going on in your body." And it's been something that I've been doing for, I think, 20 years now. But people look at me like I'm whack when I say it, so I wonder if there any tips you can give that are easy for people to get a gauge on how they might want to be adjusting their day, or their diet, based on what they're seeing.   Andrew: (43:12) Right. I think it's great to look at your tongue in the mirror often like that. It shouldn't be obsessive, but it doesn't sound, so I can hear in your voice that you're not being obsessive about it, it's just part of your health habit. There are people we have to be careful with our clients, that some of them do feel [crosstalk 00:43:33], and so your good eating isn't is not a jail sentence. It's actually just incredibly beautiful to eat according to your personal health status.   Andrew: (43:44) So, looking at your tongue is very important. And so the first thing, and we do this a lot, and in our, by our, I mean and my wife and I, in our food teaching, we often put up a picture of various people's tongues, and decode them, and talk about the dietary adjustments. And my wife, Anne, is proofreading right now, a major new book on tongue diagnosis with a lot of amazing photographs. It's really, really exciting. So we've been having a lot of fun working, it's her authorship, but we like to work together.   Andrew: (44:26) So what can we do at home? The first thing you can do when you look at your tongue from a dietary perspective. So we're not using acupuncture needles at home. We're not playing games with medicinal herbs without training, but everyone's eating. So we really are doing medicine every day, whether we like it or not. The way we're eating is holding our pathology, to use that word, in place. It's holding our health status in place, or it's changing it. It's not neutral. So, when you look at your tongue, and the first thing to look at would be the overall shape and size, does your tongue feel very small? Like it's barely sticking out of your mouth, or does it like really, really reach out? So, overly expressive might be a description, which would be a lot of yang chi, and a relative deficiency of yin, or vice versa, if the tongue barely peeks out of the mouth. There could be cold, there could be a lot of emotional constraint. If the tongue barely sticks out of the mouth, there's often a lot of emotional, internal pressure. That's always a part of it. We can't separate it out. It is incorrect to separate the emotional arena from a health status, as is usually done in the world of specialties, where we go to a digestive specialist and you go to your therapist, and it's all supposed to be neat and separate, but it's not.   Andrew: (45:59) So, okay. Then you look at, is the tongue narrow in the back? The tongue should be almost a little bit, not pointed at the tip, but it should narrow to a tip, to a rounded tip, and it should be full in the back. But for many of us, the back is very narrow, indicating that we've worn out the wax in our candle a little bit too much for our age. And so that's what we call yin deficiency. It could accompany hormone deficiency, for example. In fact, that's a big point when people come from fertility work, and they're eating salads and juices, and you can see that there's a narrowing of their tongue in the back, and they're having trouble getting pregnant. And we need to warm the belly, scatter the cold, warm the belly, and nourish yin. And there's many, many successful families based on that strategy with that presentation.   Andrew: (47:10) Or, you look at your tongue and we would look at the basic colour. Now this would be the colour of the coat, like what you're talking about your daughter, if there's a white coat, that means that's not the body of the tongue, that's the coat of the tongue. So that would be some kind of coating, might be an easier way to say it to those for whom this is new. So there's a coating on the tongue. And that really tells us how we're doing with fats, with lipids. Are we digesting fats well, or are we over consuming fats for our capacity to digest them? Which means it could be sugars as well. So in that case, yes, you don't want more dairy coming in, which is high in fat, and ice cream, of course, is high in sugar, high in dairy, and cold.   Tahnee: (47:59) Is that called the triple yin death?   Andrew: (48:03) Well, we don't have to be too judgmental, but [crosstalk 00:48:09] ice cream is delicious. There's no question. Ice cream is really beautiful. It should be high quality, and it should be only on rare occasions. So, and then really enjoy the times when you have it. And then take a look, you say, "Well, you know what? I still feel it in my throat, even six hours later," it's just a little thickness, a little bit of, as the body pushes some phlegm to the surface, a little bit of mucus to the surface of the throat, in an active self protection from the cold. That's what's happening, and difficulty digesting the dairy. So it's always the body's response. It's not that the dairy is phlegm and just gets painted, on the phlegm is the body's response to something it finds somewhat challenging. It's similar with too much spicy peppers or spicy chilies. I know we don't use the pepper word, spicy capsicum. I'm not sure what the right term is. And my wife is Australian, by the way.   Tahnee: (49:11) Oh, is she? Oh, yeah, like the chilli pepper. Yeah. Okay. [crosstalk 00:49:13]   Andrew: (49:14) The pepper word. Very, very long history of why that word, "Pepper," is misused applied to the spicy capsicum, or even the bell, what we call bell peppers in America. They're [crosstalk 00:49:27]-   Tahnee: (49:27) Yeah, the capsicum, we call that. Yeah.   Andrew: (49:29) Right. Capsicum, right. Which is their botanical name, but we're stuck with the word, "Pepper," because of Columbus. He was looking for pepper and he'd never seen a pepper tree growing.   Tahnee: (49:40) Oh, it's a spice thing.   Andrew: (49:42) It's a spice coming from incredibly far away and through, and they'd never seen a pepper tree. And they were looking for spices, and in a complex, very, very complex historical moment, 1492, in Spain, and basically the expulsion of the spice merchants. So they were without spices. So this was part of it. That part of the story is not told, surprisingly, in American education, but in any case, Columbus found these things that he found somewhat spicy and he called them peppers. And we've been stuck with that ever since, there's the confusion. So we can call them capsicum, but Americans don't know what that means. For the most part-   Tahnee: (50:24) That's a nice capsicum.   Andrew: (50:26) Exactly, exactly. So then you can look at the colour of the coat. If the coat on the tongue is white, then something's building up. I call this housekeeping. We're not keeping up with internal housekeeping. And this is not just on the tongue, it's through the internal body. That's why it's so significant. And then the clinician, with more training would look, at where is the white? Is it all over? Which, usually it's not all over. It usually starts in an area, and then it would spread to all over. So then, if we can see through the coding, you would look at the colour of the body of the tongue. And this is very, very easy to do. This is important. If the body of the tongue seems very, very red, then we're looking at heat in the blood, probably from too much meat, too much protein. It could be too much spicy food, too much alcohol, too much coffee, too much chocolate, too much garlic and onion. These are the usual suspects-   Tahnee: (51:36) Very hot, energy foods.   Andrew: (51:38) Really hot energy foods. These are the foods that are implicated in reflux, or GERD, acid reflux. It's the same list of usual suspects. That would be the thing we cut out first. That may not solve it, but that's what we have to do in order to solve it, in order to get to the actual therapeutic. So that would be if your tongue body looks too red, and you think, "Well, what's too red?" Well, if it looks really, noticeably red, you look at it and you say, "Wow, that's red." And you look at other people's tongues. And we have this saying, never stick your tongue out at someone with this training, because they'll know exactly what your status is, and-   Tahnee: (52:19) The report card.   Andrew: (52:23) We won't say anything, but just as a general rule, don't stick your tongue out. And then, if the tongue is too pale, this could indicate borderline anaemia, what we call in Chinese medicine, blood deficiency, where your body's not transforming your diet into rich enough blood. And so basically that paleness goes through all your muscles, somewhat pale. So the tongue is the muscle we can see. And so it's a look into the surface, and not into your blood, but towards the blood, we're seeing signs. So the pale tongue could be that the stomach has gotten too cold. I put that example, the opposite of the person who's eating too much meat. Now we're talking about that vegan, as mentioned before, where her digestion wasn't upholding, wasn't warm enough to do the transformation that was necessary for her diet.   Andrew: (53:21) So by adding all cooked food and warming spices, her body didn't need to present as much heat of its own. We were bringing that heat in, and it was so much more successful, until her body will take over. Which it will. And, but with someone where the tongue is pale, it could be cold, as in that case, it could be a blood deficiency, in which case we would want to eat, if red meat would be helpful, it's the easiest way to build blood. But if not, and along with that, we always want vegetables. We eat dark leafy greens, beetroot is actually really important for building blood. It includes what we call in Chinese medicine, the law of signature, but Western science has verified it. There're beautiful chemicals in beetroot for building blood, and in fact, two of them were actually named after beets. So, betanin is one of them, and other colourful root vegetables, but the dark leafy greens are very, very important. Berries are very important for blood. Blueberries, raspberries, blackberries, and goji berries. Very, very helpful for blood. We can use beans, like adzuki beans, red lentils, even perhaps black beans, for building blood, and anything that helps build fluid will help build blood. So that could be steamed rice, steamed millet, [inaudible 00:54:54], again, like you mentioned. So the system works very, very well and you match it to your tongue presentation.   Andrew: (55:04) I'm trying to think what else would be. If there's scalloping-   Tahnee: (55:06) What about, scalloped? Yeah. Because I think we always talked about in with yoga, [crosstalk 00:55:13]-   Andrew: (55:15) The scallop tongue is very common. So here you're seeing the imprints of the teeth, usually on the sides, occasionally on the front as well, that are imprinted on the tongue because the tongue has swollen. So I've even had people say, "Oh Andrew, my tongue is just too big for my mouth. It's always been like that." And so I love that, because it's so charming, it's so earnest, but it's not right. And the tongue has swollen. It's been like that for years, for someone who says that, they're so used to it, that they simply say it's how they are. But actually it's all that time that they haven't been digesting well.   Andrew: (55:57) And that's a sign, basically, that they haven't been digesting carbs very well. So I know that some branches of holistic medicine like to interpret that sign differently, but when the tongue swells like that, it may look swollen. It may just, you see the imprints. It definitely is swollen, it's as if we're eating carbohydrates, not transforming them into our personal nourishment fully. And so they're sticking around and there's food stagnation, and the inner body begins to swell, which is reflected with a swelling of the tongue in that area. Usually it's the middle of the tongue and the molars that we're seeing.   Andrew: (56:42) So the thing to do there. Well, here's the short take on carbs. There's so many people who are anti carb and they're terrified of carbs, or they vilify carbs. And I've been looking into this for years and years, and I just don't find that validity, unless someone has developed so much difficulty with metabolising sugars and carbohydrates that even healthy carbs are implicated. So, that happens further down. And we can come back from that, but there are such cases, sometimes with SIBO, with small intestinal bacterial overgrowth, and intense, intense bloating. We do see people like this relatively often, because they come to us for dietary help. They've been all over the place, and it takes some discipline, but it's absolutely-   Tahnee: (57:40) Are you putting them on a... Oh, sorry to interrupt you. Are you putting them on a paleo style diet then, in that case, a low carb? I'm curious because I had SIBO when I was overseas. In Thailand, I got really sick, really sick with some bug. I never went to a doctor, but I just spent five days really sick. Anyway, I came back to Australia and I put myself on, after doing some research on it, I put myself on a keto, almost, style diet for a while with a healing protocol, and it actually sorted it out. I can eat everything again now, but I'm curious if that's what you would do clinically or there's a nuance there.   Andrew: (58:20) Yeah. That's a part of it. We definitely do that. So you'd put someone on a keto diet, looking for ketosis. I really don't like that diet, because of the strain it puts on the liver and the kidneys. The same with paleo diet. I don't consider it a healthy long-term diet, and it's definitely not sustainable by a large population of the world. The world can not support this. So the question is, if it's necessary for a healing period for a few months, okay. That's an important point. But in terms of using it full time, saying, "This is the diet I'm," I wonder, well, I hate to say this, but it has an elitist problem, that we can eat like this because of, I don't at all, but if someone does, because they have the affluence to do so.   Andrew: (59:20) But they're absorbing resources at a frightening rate, and someone might say, "Well, that's simply not my concern, survival of the fittest, financially." But I don't agree with that. That's not something I subscribe to. I think we do need to eat within the matrix of the world, and in a healthy fashion. And that we need to spend our money, to vote with our wallets for good farming practises, and sustainable practises. Nothing else makes any sense at all.   Tahnee: (59:50) I absolutely agree. Yeah.   Andrew: (59:52) So nonetheless, if someone presents with SIBO and it's extreme, first, I check to see how extreme it is. The protocol I use goes something like this.   Andrew: (01:00:03) ... extremely just... The protocol I use goes something like this. It depends on the person and their presentation, their tongues, their pulses, if I'm able to take them and what I'm hearing from them about their specific symptoms but basically speaking the protocol goes like this.   Andrew: (01:00:17) First, let's cut out sugar because anything else is just not sincere. So we do all these things. We're cutting out grains, we're cutting out any processed food, we're cutting out all kinds of things and then the person's still having dessert or they're still sneaking this, or they're still saying, "Well, honey in my tea." I mean, just for an example, when I was writing Welcoming Food, which took quite a few years to make it shorter, to try not to make it long actually is what took a long time because the original drought was quite a bit longer. Anyone can write a great thing, but to write something meaningful that's short is quite... Is another matter.   Tahnee: (01:01:09) I agree, it's an art form and you've really done an amazing job. Actually, it's a-   Andrew: (01:01:12) Oh, thank you so much, thank you.   Tahnee: (01:01:14) [crosstalk 01:01:14] the first night I started reading it, I was like, "I've read so much on just Taoism Chinese medicine." And you've put it in words that first of all makes sense to anybody, which makes it so accessible, but it's also really succinct. Every sentence carries meaning, but it's... Yeah, there's not a lot of waffle and I really appreciate it.   Andrew: (01:01:33) Oh, good.   Tahnee: (01:01:33) It's a great-   Andrew: (01:01:33) Okay. I'm so glad to hear. Thank you. So during the writing process, I would sometimes pick up the laptop and my notebooks and go to a cafe, and actually in... I'm in Connecticut now, in the woods, but in Manhattan, we live in an apartment where the bottom floor of the apartment has a cafe run by a couple of Australians. So what what we call in New York-   Tahnee: (01:02:01) Hey, [crosstalk 01:02:02].   Andrew: (01:02:02) ... an Australian cafe has become a term. So it's great. So sometimes I go down there or down the street or something like that and I was in a cafe setting up and I was just doing some more edits and all that, and one of my clients came in and I'm sitting there with a green tea or something, whatever it was, and one of my clients came in and he waved to me and I waved to him and he came over and we caught up and we chatted for a bit, and this is someone who can't digest carbs. He's on a zero carb diet and he put three packs of sugar into his coffee without even knowing he was doing it.   Andrew: (01:02:42) So this is the state of affairs and so when we're working with someone... And I didn't call him on it, because it was a cafe, right?   Tahnee: (01:02:50) Mm-hmm (affirmative).   Andrew: (01:02:50) So that's the stage he's at and so... Which reminds me then of just a story that you might enjoy that I was... We have a store in... A food market in America called whole Foods that sells a lot of organic things and relatively-   Tahnee: (01:03:11) A lot of things.   Andrew: (01:03:13) Well, food and food products and they're really relatively reliable for basically very good quality and it's not flawless, but it's very reliable, I'm glad they're there. So I was in there one day and I ran into Jeffrey Yuen there, master teacher in so many ways and I've been a student at Jeffrey's for 20 years and so... And he knows that at that time was just about to release the food books and so we had a chat and he had his basket and I had my basket, and we had a very, very nice chat and neither of us looked in each other's food baskets. This was a very, very important point of discipline, that just to really focus on... It's like, "I'm not checking out, well, what kind of food does this great Taoist master buy? I still have no idea. And that was my way of giving him space, and he didn't look in mine either. So where's the ice cream? So I'm sure neither of us were buying ice cream but so-   Tahnee: (01:04:27) That's really beautiful, though. I really... Just as a philosophical discipline to give that person their space in their private time I think.   Andrew: (01:04:37) Right. Because that's not how... What a teacher... And he has been my master teacher in so many ways for so long. What a teacher wants is not students that are following in their every move, they want students that light up on their own and go their own way. That's what the whole thing is about and that's what all the food practise is about. It's so that everyone can live their own life more effectively, more freely, with more enjoyment, and freedom means freedom from illness, freedom from pain, freedom from lethargy. That's very, very important. That's the point of it. It's not to be righteous with food.   Tahnee: (01:05:14) [inaudible 01:05:14].   Andrew: (01:05:14) Okay, so anyhow, back to this idea of SIBO, cut out sugar and so many people think they have, and they haven't, and it's important not to criticise them, but to work with them with their own readiness to actually do so.   Andrew: (01:05:33) So to find the hidden sugars, maybe it's like, "Well, I've cut out sugar. We never buy sugar, we don't buy honey or maple syrup or anything like that anymore." But then there's still some packaged things. I like to snack that comes in a wrapper that I unwrap, and you actually look at it, it's full of carbs and there's a lot of sneaking going on.   Andrew: (01:05:50) So, okay. So we're working with that. The first thing is cutting out sugar. The second thing is cutting out the glutinous grains causing inflammation and dysbiosis, poor digestion for so many people. So I personally digest wheat quite well and I limit it to, or I try to, mostly organic wheat because of the way non-organic wheat has been over hybridised and the way it's farmed. So I reach for organic wheat. I consider it very important and I know that's saying something, because wheat is the staple of Western diet, and that would include Australia, of course. And there's so much wheat being eaten in baked goods and so forth that it's hard to keep track of how it's grown, but it is very important for best health to... Not everything, you could say, "Well, it's too expensive to eat organic." But there are some foods where it's most important, and those would be wheat, corn, soy are the three secret ones that are in everything, so to speak and are grown...   Tahnee: (01:07:02) Yeah, the growing was awful. And the hybridization and GMOs, and yeah.   Andrew: (01:07:07) Right. Exactly. Exactly right, and the GMOs need to be... They're designed to be grown with massive-   Tahnee: (01:07:16) [crosstalk 01:07:16].   Andrew: (01:07:17) ... glyphosate and things like this. So this is an enormous problem. So it's a really active, big problem for people's health. It's not just an aside thing, this is huge. So we cut out the glutinous grains, which would be wheat, rye and barley, and it's mostly wheat, overwhelmingly wheat. So you cut that out and then we take a look, are they still good with the non-glutenous grains? Rice, millet, oats, quinoa, teff, amaranth, fonio, which is an interesting grain that's coming to market now, beautiful, and things like that.   Andrew: (01:07:54) So maybe they're not okay with rice, with white rice because it's so... It converts to sugar so quickly that this still feeds the SIBO bacteria. It's not just bacteria, of course. It says SIBO with a B, but it's really microbes, a whole slew of microbes. Yeasts, funguses, all kinds of things that are growing out of control in someone's belly who has SIBO. So with bloating right after eating and this fizzy feeling. Like one of my clients says, "It feels like there's a beer factory in my belly."   Tahnee: (01:08:29) Oh my gosh, Andrew. I used to do burps that smelled like eggs if I ate anything with a carbohydrate in it.   Andrew: (01:08:35) Right, exactly.   Tahnee: (01:08:37) [crosstalk 01:08:37] the time.   Andrew: (01:08:37) So it might be-   Tahnee: (01:08:37) The fermentation [inaudible 01:08:37] was wild, yeah.   Andrew: (01:08:41) Right, the internal fermentation, it's wild. So it's not clean because you could say, "Well, what's wrong with fermentation?" So if someone really likes beer or they like vodka or whatever, that's fermented. Or they like kombucha or miso, these are fermented, but these are fermented under very controlled circumstances where you're picking your microbes, you're picking your yeast and then with something like beer, to some degree, it's filtered afterwards. And with something like vodka, the dirty alcohols are separated, the methanols and things.   Andrew: (01:09:15) So with internal fermentation, we get all that. It's like a really dirty mash, and the microbes that are doing the fermentation are not the ones you would want so they would make awful beer as well. So, okay, good. So sometimes you have to cut out all the carbs, and that would include things like millet and brown rice, and maybe some of those people can continue with quinoa, which is not a grain or buckwheat. These are called pseudo grains and they digest more like seeds. If so, that's useful and you can have them as porridges, you can have them steamed or in grain salads, things like that.   Andrew: (01:09:53) And then we add root vegetables if possible, and you have to think then, "What are we getting full on? Where are we getting our nourishment without grains and how we handling the organs of digestion that thrive when we eat grain?" So a healthy body eating grains in a healthy fashion has food for the stomach, spleen, pancreas, and small intestine that they absolutely thrive on. So without grains that provide bulk, they provide healthy carbs, it's difficult to run metabolism and it's difficult to run peris

FBI/Navy Seal Intel Officer turned Tech CEO Andrew Zwerner EP 61 This is MUST-LISTEN. Veteran, Intelligence Officer with the NAVY Seals, former FBI Agent turned-CEO of west-coast Tech Company, CHASSIS, Andrew Zwerner is a relatable down-to-earth motivated leader who will share his insights with listeners. Gain access to leaders like Andrew and listen! Learn how he turned a liberal-arts degree into an historical career! Visit Andrew's company CHASSIS at : https://chassi.com/company/ Visit Andrew on LinkedIn in at : https://www.linkedin.com/in/andrew-zwerner/ Follow us & Download Episodes! Find us at: https://brandology.captivate.fm/ Music by PC-One, Ketsa, PIPE CHOIR through FMA. MrThe Noranha, Euphrosyyn, Evreytro, Joao Janz from FreeSound. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/branditpodcast/support

This is MUST-LISTEN. Veteran, Intelligence Officer with the NAVY Seals, former FBI Agent turned-CEO of west-coast Tech Company, CHASSIS, Andrew Zwerner is a relatable down-to-earth motivated leader who will share his insights with listeners. Gain access to leaders like Andrew and listen! Learn how he turned a liberal-arts degree into an historical career! Visit Andrew’s company CHASSIS at : https://chassi.com/company/ (https://chassi.com/company/) Visit Andrew on LinkedIn in at : https://www.linkedin.com/in/andrew-zwerner/ (https://www.linkedin.com/in/andrew-zwerner/) Follow us & Download Episodes! Find us at: https://brandology.captivate.fm/ (https://brandology.captivate.fm/) Music by PC-One, Ketsa, PIPE CHOIR through FMA. MrThe Noranha, Euphrosyyn, Evreytro, Joao Janz from FreeSound. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Support this podcast

In this episode, 'That Oneness Guy' interviews Australian Spiritual Author Andrew Seaton. Andrew shares some of the important aspects of his latest book 'Spiritual Awakening Made Simple' How to see through the mist of the mind to the peace of the here and now. Visit Andrew's website at: https://awakeningmadesimple.org/

In this episode Andrew Kap, author of "The last law of attraction book you'll ever need" discusses the Schumann Resonance and why the heart beat of the Earth flat lined last week, and how our global energy may be creating more negativity. Suffice to say, we're at the precipice for major change, some argue the change is already happening. How can you shift your mindset toward more positivity? Our BUT WHY question is, is there a collective conscious creating the things we are seeing in the world right now, is this the reason we aren't able to "catch a break?" Visit Andrew https://www.youtube.com/c/AndrewKap/search Visit Michaela https://www.michaelarenee.com/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/beyoufindhappy/message

Doug and Anthony talk about stuff, but this time - we do it while eavesdropping on someone else. Visit Andrew over at the WREU https://www.patreon.com/wreu/posts Here is a link to our shirts. https://www.teepublic.com/stores/whos-right-podcast?ref_id=12217 Here is a link to SnakeEyesStudio on Facebook: https://www.facebook.com/snakeeyesstudio1/ Use Promo code Manthong20 at www.manscaped.com to receive 20% off and free shipping. Listen to us pee at https://anchor.fm/peepod Support us at patreon.com/whosright Follow us at www.whosrightpodcast.com    

Andrew Johnson, author of If I Give My Soul, tells the story of multiplying movements in Rio de Janeiro's prisons and favelas. Visit Andrew’s facebook page to find out more.

Andrew has helped clients and his own businesses gross over $600,000,000 in sales online. Top 3 Value Bombs: 1. User experience is crucial—check your analytics to make sure you’re website is performing well. 2. You are NOT the customer, so get feedback from others. 3. Leave NO room for mis-interpretation. Visit Andrew’s website Sponsors: TransferWise: A multi-currency account that makes it cheaper to pay - and get paid - in foreign currencies. Join the 2m people who are already saving on international transaction fees! Head to TransferWise.com/fire to try it for free! Go To Webinar: My BEST marketing strategy? Hosting LIVE WEBINARS. And Go To Webinar has the reliability and the features you need to deliver webinars your audience will love. For more information, visit GoToWebinar.com/fire!

We got together 5 guys from the interwebs including Andrew from Tales from the Lich, Paul from Tales from the Lich, Tim from Trailblazers, Christian co-professor of Pathfinder Academy, and Caleb founder of the Trailblazer Network to play games and shoot the breeze. We're so proud that you guys choose to spend your time listening to this network and the shows on it. Please make use of the new Discord server to talk with the Trailblazers crew and fellow fans! Note: This episode includes adult humor. Listener discretion is advised. Visit Andrew's site at http://www.talesfromthelich.com/

We got together 4 guys from the interwebs including Andrew from Softly Speaking Sanskrit, Ryan who previously guest-starred on Pathfinder Academy, Christian co-professor of Pathfinder Academy, and Caleb founder of the Trailblazer Network to play games like 'the % game' and 'family feud' and shoot the breeze. We're so proud that you guys choose to spend your time listening to this network and the shows on it. Please make use of the twitter we set up solely so we can have more dialog with you, the fans, @TBlazerNetwork and feel free to e-mail us at TBlazerNetwork@gmail.com I want to say a small word about this episode's pace. It's a great episode with fun and laughter throughout however I feel that I made a small misstep. I was trying to combine the themes of 'fun and games' with 'Halloween' and I don't think it worked as well as I'd like. This is completely the fault of myself and the guests were great and did great, this one's all on me. In future episodes I think we will be sticking with just the party theme instead to make a more cohesive episode for you guys. I hope you enjoy today's episode. - Caleb Note: This episode includes some 'potty humor', quite literally. Visit Andrew's site at http://www.talesfromthelich.com/

Andrew & Vicki join Mike in the studio to talk about all manner of things from cosplay to Hentai to manga!Visit Vicki's Tumblr: http://theroaringgirlcosplay.tumblr.com/Visit Andrew's Tumblr: http://sgt-bucky-bear.tumblr.com/

Pathfinder 211 covers tips in regards to successful storytelling, from wide subjects like how to begin, continue, and end your campaign, to complicated topics like how to deal with time travel. In this episode we have a guest with more GM experience than both Christian and Caleb combined! Andrew from Tales from the Lich (formerly Softly Speaking Sanskrit).Visit Andrew's site at www.talesfromthelich.com

Originally known as the 5000 Play Spectacular, a special celebratory episode and extravaganza. To celebrate 5000 plays we got together 5 guys from the interwebs including Kyle Fergusson from Amove.tv, Andrew from Softly Speaking Sanskrit, Ryan who previously guest-starred on Pathfinder Academy, Christian co-professor of Pathfinder Academy, and Caleb founder of the Trailblazer Network. We get together and play games like 'never have I ever' and 'would you rather' and just kinda hang out. We're so proud that you guys choose to spend your time listening to this network and the shows on it. Please make use of the twitter we set up solely so we can have more dialog with you, the fans, @TBlazerNetwork and feel free to e-mail us at TBlazerNetwork@gmail.com It was so much fun that this turned into an annual even we call the "Party Episode". Also I'd like to make a correction, Kyle's podcast Biggest Fan Podcast is NOT on hiatus and is running episodes around once a month. Coin Dice: http://www.2ddice.com/ Visit Kyle's site at www.kylefergusson.com Visit Andrew's site at www.softlyspeakingsanskrit.com

In this very special extra credit episode guest professor Andrew from the Softly Speaking Sanskrit actual play podcast joins us to go over flavoring and coming up with unique and fun characters. Visit Andrew's site at: www.softlyspeakingsanskrit.com

Mark has Andrew Scherf Skype in from Phoenix, Arizona and we talk about Dustin Latimer's 720 transfer in Feet, Weather, Frames, Vaping, VOD, and a lot more all while Mark loses bearings in his couch... Visit Andrew's sponsor First & Lexington (http://www.firstandlexington.com)