#1535 Smart Bites Academy
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Real-talk nutrition with Jenny Smith—simple, practical, no-nonsense.
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DISCLAIMER: This text is the output of AI based transcribing from an audio recording. Although the transcription is largely accurate, in some cases it is incomplete or inaccurate due to inaudible passages or transcription errors and should not be treated as an authoritative record. Nothing that you read here constitutes advice medical or otherwise. Always consult with a healthcare professional before making changes to a healthcare plan.
Scott Benner 0:00
Friends, we're all back together for the next episode of The Juicebox Podcast. Welcome.
Welcome to my nutrition series with Jenny Smith. Jenny and I are going to in very clear and easy to understand ways walk you from basic through intermediate and into advanced. Nutritional ideas, we're going to tie it all together with type one diabetes, talk about processed foods and how you can share these simple concepts with the people in your life, whether it's your children, other adults or even seniors, besides being the person you've heard on the bold beginnings and Pro Tip series and so much more. Jennifer Smith is a person living with type one diabetes for over 35 years. She actually holds a bachelor's degree in Human Nutrition and biology from the University of Wisconsin. She's a registered and licensed dietitian, a certified diabetes educator. She's a trainer on all kinds of pumps and CGM. She's my friend, and I think you're going to enjoy her thoughts on better eating. My diabetes Pro Tip series is about cutting through the clutter of diabetes management to give you the straightforward, practical insights that truly make a difference, this series is all about mastering the fundamentals, whether it's the basics of insulin dosing adjustments or everyday management strategies that will empower you to take control. I'm joined by Jenny Smith, who is a diabetes educator with over 35 years of personal experience, and we break down complex concepts into simple, actionable tips. The Diabetes Pro Tip series runs between Episode 1001 1025 in your podcast player, or you can listen to it at Juicebox podcast.com by going up into the menu. Nothing you hear on the Juicebox Podcast should be considered advice medical or otherwise, always consult a physician before making any changes to your healthcare plan. This episode of The Juicebox Podcast is sponsored by Omnipod five. Omnipod five is a tube, free, automated insulin delivery system that's been shown to significantly improve a 1c and time and range for people with type one diabetes when they've switched from daily injections, learn more and get started today at omnipod.com/juicebox, of my link, you can get a free starter kit right now. Terms and Conditions apply. Eligibility may vary. Full terms and conditions could be found at omnipod.com/juicebox today's podcast is sponsored by us med. US med.com/juicebox you can get your diabetes supplies from the same place that we do, and I'm talking about Dexcom, libre, Omnipod, tandem, and so much more us, med.com/juicebox, or call, 888-721-1514, All right, everybody. I am going to do something with Jenny that I've been threatening to do with Jenny for, feels like five years now, and we finally got time to do it. So we're going to unleash a different part of Jenny's background today. So yay. Give people like a real quick overview of your schooling. Like, you know, got outta high school, what'd you go do? How did your career move along?
Jennifer Smith, CDE 3:13
Yeah, great. So I went to school one of the few college students who often knows what they're planning to go into, right? That's not surprising, yeah, went in specifically with a path to become a diabetes educator. I knew that was like the end thing, but in order to get there, you have to have a couple of different types of credentials, right? So I was very interested in nutrition, mainly because of type one diagnosis. I had a really great dietitian educator that I worked with when I was diagnosed, but also my mom was like, she cooked. She home cooked all the time. So I grew up with cooking a really great garden in the summertime, and just a lot about food that I really started to love. So I went into college looking for a degree within the nutrition realm. And I did a human biology with an emphasis in human nutrition, came out with a bachelor's degree, and then went on further with a kind of a, it's a, it's like a master's program that you move into in order to become a registered dietitian. It's essentially an internship program to be able to study all the physiology of the body relative to all the nutrients that you're putting into it, and how to navigate health management and all the different types of health problems we can have, and how nutrition works with that. So
Scott Benner 4:41
awesome. And then you go, like, to practice afterwards. Do you start off as, like, a nutritionist? Like, how does like, what's your work life like? Then?
Jennifer Smith, CDE 4:51
Yeah, so it's a great one too. So all registered dietitians are nutritionists, not all nut. Nutritionists are registered dietitian. Gotcha, not negating nutritionists, you know, but in general, yes, registered dietitians are all nutritionists. We
Scott Benner 5:10
are just laying out your bona fide days. We're not We're not cashless versions than anyone else, right?
Jennifer Smith, CDE 5:15
Yeah, I wasn't a diabetes educator yet, so I took a position with a hospital system as a registered dietitian, and in that role, initially, I was a general dietitian, so I saw people on all wards of the hospital, in all states of medical distress, all different types of disorders in all areas of the body, which I think, as I've mentored a number of other people who've gone into the nutrition field prior to their internship or within it, my recommendation is always do something that allows you to use everything that you got from that internship that you can actually begin to explore. Hey, maybe I really wanna work with those who have cancer, or maybe I really want to work with cardiovascular conditions, or, you know what, or pediatrics, whatever it is, but it's a it was a nice way for me to apply everything that I had gotten to know and retain that information. Eventually, I specialized, and I went into cancer, both inpatient cancer, as well as some of the outpatient kind of infusion centers and different outpatient cancer. Obviously, nutrition impacts healing a lot there. I also my favorite as a dietitian in the hospital was not educating people in the hospital, because it's a really, it's a hard environment for education because they're being taken for tests, and there's so many things happening, right? My favorite was actually being an ICU dietitian, really. So I and, yeah, I had ICU and imcu, so an intermediate, and it was great, because I never, I never really had to talk to people. What I had to do is work with the pharmacy side and making sure to check lab values. What were the people in for? What were their conditions that they had come in with, outside of now being on tube feedings, or what we call IV nutrition, and so it was my job to kind of do the calculations. Oh,
Scott Benner 7:13
my God, I just realized. So you did the same thing for their nutrition that you do with people's diabetes. You turn their dials and get their
Jennifer Smith, CDE 7:18
settings right. Yes, exactly. Interesting. But there, and there's a lot, I mean, they're very similar, yes, in turning dials in a formula that goes in through a tube, that feeds in through the gut, versus, if their gut can't be used, you have to do IV nutrition, and then the parameters are slightly different as well. What can go through a vein, and, you know, in what way, and the right macronutrients as well as micronutrients for healing. So it was like, I'm an algebra person. I love algebra. I don't really love geometry, but I really liked the figurings that you had to do. So that's kind of how my brain works,
Scott Benner 7:54
right? I mean, also, you have a personal background in eating, Well, honestly, like, the way you were raised, you know, like, so it all kind of melts together. So that's awesome. Then you move into becoming a CDE at that time, right? Diabetes comes with a lot of things to remember, so it's nice when someone takes something off of your plate. US, med has done that for us when it's time for Arden supplies to be refreshed, we get an email rolls up and in your inbox says, Hi, Arden, this is your friendly reorder email from us. Med, you open up the email. It's a big button that says, Click here to reorder, and you're done. Finally, somebody taking away a responsibility instead of adding one us. Med has done that for us. An email arrives, we click on a link, and the next thing you know, your products are at the front door. That simple, us, med.com/juicebox, or call, 888-721-1514, I never have to wonder if Arden has enough supplies. I click on one link, I open up a box, I put the stuff in the drawer, and we're done. Us. Med carries everything from insulin pumps and diabetes testing supplies to the latest CGM like the libre three and the Dexcom g7 they accept Medicare nationwide over 800 private insurers, and all you have to do to get started is call 888-721-1514, or go to my link, usmed.com/juicebox, using that number or my link helps to support the production of the Juicebox Podcast. Today's episode is brought to you by Omnipod. We talk a lot about ways to lower your A, 1c on this podcast. Did you know that the Omnipod five was shown to lower a 1c that's right. Omnipod five is a tube, free automated insulin delivery system, and it was shown to significantly improve a 1c and time and range for people with type one diabetes when they switched from daily injections. My daughter is about to turn 20. One years old, and she has been wearing an Omnipod every day since she was four. It has been a friend to our family, and I think it could be a friend to yours. If you're ready to try Omnipod five for yourself or your family, use my link now to get started omnipod.com/juicebox get that free. Omnipod five Starter Kit today, Terms and Conditions apply. Eligibility may vary. Full terms and conditions can be found at omnipod.com/juicebox,
Jennifer Smith, CDE 10:28
yes. So within all of the work I did hospital and clinical outpatient stuff along the way, I'm starting to gather my hours, if you will, to be able to apply for and then sit the exam to be what is now a CD CES, but CDE at the time, yes, okay. And eventually, I started working with an RN mentor who was a diabetes educator. She had control of the education program for type two diabetes at the hospital that I was working at, and really got a chance to accrue a lot more hours. And then in my outpatient I had a chance to really start to connect a lot more with type ones who were coming in, not many of them in hospital. Those were it was mostly type two diabetes in hospital. But in our education classes, I got a chance to teach all of the important nutrient pieces, as well as the physical activity parts. And I got a really lovely understanding from the nurse about all of the medications and the monitoring and how they really they all work together. If you understand what you're doing, the biggest piece that I took away from it, what we're working on, I'm super excited about, because it's been like long term. The idea that I got from working with so many people is how many people aren't educated in nutrition, like, it doesn't sound like it should be that difficult, but it's not taught unless you truly choose a path of education beyond high school, for that, most people don't understand what to put in their body and why,
Scott Benner 12:10
right? They're not eating for nutrient value or anything, right? It's all like, I like that, or that tastes good, or this is what we have. And yeah, so I can tell everybody that I think Jenny is just going to be perfect for this, obviously, because growing up, she had parents who helped her eat well, it's important to her. You can hear her when she talks about her diabetes and how she handled food that and how that helps her with her type one, plus she's awesome at type one, then she's got all this background in, you know? Thanks, you know, no, obviously, like, you have all this background coming out of college and your work life. Then you become a CDE now, you have all this knowledge as it applies to people with type one. You have it personally, you have it professionally. And anytime food comes up, you're like a horse. I have to put a bit in their mouth to keep them from running. And Jenny wants to talk about this. And we finally have time to put a series together that'll help everybody understand their nutrition and the decisions that they have in front of them that they can make. And we're going to try to do it in shorter blocks. Like, we don't want to have like, hour long conversations where you're just like, Oh God, I think somebody said micronutrient again. What does that mean? But I want people to be able to hear like little chunks and say, okay, like, maybe there's something actionable in there, something I hadn't thought of before. But for today, like we do in all of our series, we're gonna take your awesome notes and we're gonna put them in order so that we can record in that order. So this will give you guys a feeling of what's coming and in what order it'll be in, so that think of this as, like a little overview for you, and that's it. So Jenny and I are basically going to work now and record while we're doing it. Yay. Yeah. So if we look at are you in the document, I am all right. So if we look at how it sent you now, I believe that the way you sent it to me is at the top, and then the way that it got reorganized is underneath of that, correct, right? So, yes. So if we take what it's calling module one, basic nutrition introduction for all ages, I'm going to bring that to the top, okay, and then I want you to tell me from your initial notes all of what belongs underneath of it.
Jennifer Smith, CDE 14:27
So okay, and the summary of kind of reordering what I had put together is, I think it's really well structured, okay, because from what I can see, the notes that I had sent to you or the document I had sent to you with teaching notes I had used previously. Are it? It pretty much did almost a copy of
Scott Benner 14:52
it. It did change it. It just reordered it. Right? It reordered it and it simplified it. Okay, the first one is going to be. Basic nutrition for all ages. An Introduction. We're going to go micronutrients, macronutrients, basic food groups, simple, healthy eating principles. That's going to be it. So now I'm going to Okay, so if it likes that for you, then we can move that out and then call that the first conversation. Okay, second one is
Jennifer Smith, CDE 15:21
Module two is next, right?
Scott Benner 15:23
Intermediate nutrition, eight and up, understanding energy, okay, so it just kept it in.
Jennifer Smith, CDE 15:28
It looks like it kept essentially the same, again, the same concepts or ideas, okay, in the same order. The idea with Module Two was to expand on the beginning of education, right? The beginning of what makes up food. And this kind of expands on, well, once you know what makes up food, like, how do you balance it, and what does your body do with it, and that kind of thing, right?
Scott Benner 15:54
So then, what do you think, while I'm moving up module three, what do you find that people are most like, not shocked, I guess, but like, when they walk away and they think, wow, I learned something here today. Like, what is the thing that they hear that they just didn't know before? When you talk to people about about how they eat, Oh, what have you seen over the years that you're just like, wow, I can't believe, I can't believe nobody knew that. But okay, good.
Jennifer Smith, CDE 16:19
I think that what I found in talking to people who don't have diabetes in general, right? Because majority of what I do is diabetes and just talking to nor not normal. But you know what I meant, like people without diabetes, right? I'd actually like being not normal because I have diabetes, I'm special. So anyway, I'm astounded consistently at conversations that I have with people. At some point we get to food and talking about it, especially being a parent of kids, you know, you end up talking with other parents and about how much your kids eat, and like what they eat, and where people go to eat, and where they buy their food, and, you know, whatever. And I'm always astounded, especially by what I expect should be easy to understand information, what makes up food, what food groups are comprised of, which macronutrients and why are they important, and things that I consider really baseline, like the basics of understanding, right? I find that really, really smart people just don't know. They just don't know these concepts. And, you know, my kids get, they just get what I know to give them, right? And then I look at other kiddos again, not diabetes specific. I think people with diabetes do have, at some point, a little bit better understanding.
Scott Benner 17:47
They see the cause and effect of food correct exactly, and
Jennifer Smith, CDE 17:51
so they reach further to learn more about why right, and then they can make sense of that. People without any tools like continuous glucose monitors don't really know why their kid that they, you know, they ate like, six apples, why they're like, bouncing off the rails and then two hours later complaining that they're hungry again, right? Well, I fed them only apples. Well, sure, but you know what I mean. So it's like this misunderstanding of making balance, and why you need to make the balance. And it's just not, it's just not out in the general public. So
Scott Benner 18:27
like in the apples example, it's sort of like fruit good. I don't know why this went wrong, right, right? Exactly. Yeah. I know Apples are good because fruit right? Yeah, right. Or, you know, the box says it's part of a balanced breakfast, that kind of thing. I don't understand why these golden grams are not doing what they're supposed to be doing. Or
Jennifer Smith, CDE 18:45
a graded one too, which, for years, you know, we've now had things about this is a low cholesterol or a no cholesterol food? Well, your foods that didn't come from an animal are not going to have cholesterol in them, yes. So putting no cholesterol on the package is, it's not a lie, but it's kind
Scott Benner 19:04
of a trick, right, right? It's like, it's like, feeding you paper and going, Hey, there's no cholesterol on this. Right? Awesome. Thanks. Great. I can eat more of it. I've said a million times to you. My favorite one is that the and now I'm gonna get in trouble with people over my accent, but the water ice place around here, they have a giant sign on the front that says fat free. And I'm just like, well, it's fat free now, but after you ingest all the sugar, your body's gonna go I wonder what we should do with this show. Let's store it as fat Exactly. Yeah, that's marketing. There's no lie. There's no fat in that. Water ice, no,
Jennifer Smith, CDE 19:35
right? Yeah, there's no fat at all. And actually, what you just said, sort of just in conversation is where I hope that this nutrition kind of educational piece expands into the understanding of sure it says no fat. It could never have fat in it, but eventually getting to the physiology in the body. Which is down the list, and understanding that we might think we're putting in something that shouldn't be harmful, but in a way it is also it ends up being, well, what does your body do with it? Yeah, right. Listen,
Scott Benner 20:14
we're not going to be preachy in this at all. I'm especially not going to be you have a leg to stand on if you wanted to be preachy, but at the same time, like, this is just stuff we should know. We should know this stuff, and it's worth two hours of your time spread out over two months in a podcast to understand it. You know what I mean? Like, it just, it really is so module four here, processed foods and their impact on health, I think this is the first time that it's kind of repackaged things for you a little bit here, nutrition deficiency, weight gain, blood sugar and insulin resistance, increased inflammation, heart health, gut health, mental health, risk of chronic disease, addiction, like eating habits. So what part of your if you scroll down there, like, what part of your notes, do I put up with that? So, just so people know, I took Jenny's notes. And I mean, I don't think this should come into any like great surprise people are listening. I fed it to a pretty advanced AI, and I said, Look, we don't want to change anything about these notes, but we want to order them in a way that allows for, you know, a process of learning slowly, so that you know you're not overwhelmed at the beginning, and that what you heard before builds on or what you hear now is building on what you heard before. So it's kind of, we're just putting it in order right now. So now. So my goal,
Jennifer Smith, CDE 21:23
too within it, specifically for your podcast, which is primarily those who have diabetes, right, is to understand that the baseline of this knowledge goes further in managing a chronic condition like diabetes. That in this module four actually truly does start to delve into with diabetes. Could there be nutrient deficiency? Could we have issues with weight gain or obesity, or dysregulation of how your body uses insulin or insulin resistance? Right? So understanding the basics can help you understand, well, goodness, if I'm not putting in the right stuff in the right amount, the way my body needs it, gosh, diabetes, with high blood sugars already creates inflammation in the body, what else am I not doing very well that's actually just pouring more, you know, fuel on to that fire, Right? So you're
Scott Benner 22:21
already a person with an autoimmune issue, so correct? Let's not help, right? Yeah, if we can. So tell me of your notes that are under this what should I be abutting to module four? Like? Did it just take all of your numbered things here, one to nine, and just package them in module four, right? It
Jennifer Smith, CDE 22:41
looks like that's what it did, and I think in a really good way, because then it's all one specific area of looking at, yeah, I mean, we're talking about module forward. It's processed foods and their impact on health, but processed foods, again, we'll talk about it, but they can impact all of these different areas. And then when we bring diabetes into the picture, these are areas that are already being impacted based on our glucose management. And we want to do the best that we can almost get
Scott Benner 23:14
a double hit on some of these things. Yeah. And by the way, just to call this Jenny's notes, is it's reductive. This is an exhaustive and really well thought out document here. So if I take out the nutrition deficiency the numbering all the way down, that's already in what we have here in module four, so I can just remove that. We don't need to duplicate it. And then I'm going to go down and grab five and bring five up. You guys are done. You're gonna you're gonna listen to this and know what you're talking about, which I think will be whether a person listens to this and says, I'm gonna make changes in my life or not. I think at least just knowing is incredibly valuable. Like, you know what I mean? Like, if you decide to do something with it, like, right on. But even if you don't, I at least like you putting something in your mouth, and it not being a surprise. You know, when whatever happens happens or doesn't happen. You know, the
Jennifer Smith, CDE 24:08
other hope that I have from this too is so often we are really just trying to navigate diabetes within the realm of being, as I said the word before, like normal, like someone without diabetes, right? And with that, food is a huge hitter. And so so often people just say, Well, why can't I just eat it like anybody else eats it? Why can't, you know, why can't I? Why shouldn't I be able to give my child everything that everybody else is having at the birthday party or this type of treat at the business, you know, convention or whatever it is. And my hope is that with loaded with more information, you can make healthier decisions to say, okay, like I haven't done this in two months. Great. Eat. We're going to eat the chocolate cake and the ice cream, or we're going to go out and have, you know, the Mexican part, Mexican food party with you know what I mean, but rice,
Scott Benner 25:09
Jenny, I hear what you're saying,
Jennifer Smith, CDE 25:13
but at least you have the idea of, despite everybody else doing this who doesn't have diabetes, that doesn't mean that everybody else is doing it the right way?
Scott Benner 25:21
Yeah, it's something hasn't been taken from you as much as it's been shown to you. Correct. It's unpleasant to have a light shine on it. You know? It's funny. You just said, like, Mexican food. And I was like, oh, a tortilla with rice. And you know what flood into my head after that, the countless people from that cultural background who come on this podcast and are, like, my dad is so sick and it's and when I ask what it is, they just say it's cultural, like, Do you know what I mean, like, and I understand the idea of, like, you were raised, and this was around all the time, and it's comforting. But, like, listen to a second generation person with diabetes talk about their father, and now the father has type two. Swear to god, I've had this conversation. A half a dozen times. The father's type two, their type one. They're, of course, forced to pay closer, quicker attention because of, you know, the immediacy of type one diabetes. Whereas type two can kind of allow you to drift a little bit. They're looking up. They can't get through their parents. They pull their mom aside, Mom, you can't cook like this for Dad, like, blah, blah, blah, they can't stop themselves. And now this person still has that, like, oh, it's been stolen from me feeling, but they have enough context to all of a sudden not care. And I think this could be context for people, right? If you've been diagnosed with type one diabetes and there's a food you just can't figure out how to manage, and it's gone out of your life. Now you can miss it, and I wouldn't begrudge you that, of course, but there's got to be another aspect of your mind that says, like, I do miss that, but this is better for me. Like, yeah, like, I'm going to live better, be healthier. And I think your conversation is going to explain to them the little ways where they'll How do I want to say this? I think of like, if you're eating not optimally, and you move slowly towards eating more optimally, it's sort of like taking a vitamin that's actually going to help you. Like, let's say you have really low vitamin D, and you're going to take vitamins, and eventually your vitamin D is going to come up, and it's going to help you. The truth is, is today, while your vitamin D is low, there are things going wrong inside of you, and you don't feel well, but you don't know it anymore, because you're accustomed to it. And you're slowly going to build up the vitamin D in your system, and then one day, those things are kind of going to dissipate, but because of how our brains work, you're not going to know it went away, correct, right? So you're going to feel better, but it's your new reality, and everything's your constant, consistent now reality, and when you change it slowly, you know, let's say it takes, I'm making up a number, but let's say it takes two months for your vitamin D to come up. You're in a better position every day taking that vitamin D. You don't know it, it's a little better, a little better, a little better. And then you get up to that vitamin D level that you're supposed to be at, things are better. But oddly enough, and I know this sucks, you don't feel any better than you did 60 days ago when you started. But you are, but you are, yes, yeah. And I think that's what's going to happen here for people, is that you're going to it sucks, because you can't just sit down one day and be like, All right, fine, I'll have broccoli, and then everything's
Speaker 1 28:19
and magically, the next day you're exactly how you thought you should be. Yeah,
Scott Benner 28:23
and I'll tell you, like, I know this sounds probably would sound counterintuitive to some people, but because of the fact that I've now been using this GLP medicine for two years, like, I finally had something managing for me in a way that allowed the time that needed to pass to pass right like, so I now know the value of the patience that it takes to get to it. And before, to me, patience was like, Hey, I dieted for 10 days, and I'm not better. So you know what I mean? You give up a little bit.
Jennifer Smith, CDE 28:54
That's a great point, too. Because I think if you understand all the concepts I hope that we'll discuss, you won't choose a particular and I hate the word diet, you will choose a fueling plan that really does optimize your overall health, as well as hopefully shed some light on your blood sugar management and your medication amounts and uses and your strategies that we've talked about many times in the pro tips episodes, right? It'll shed a little bit of light to be able to say, oh, I can make the connection. Now I see how these things definitely, you know, work together. And
Scott Benner 29:34
I think you're gonna see the value of having an indulgence, and it actually just being an indulgence, the way I imagine, what am I watching on TV right now? I'm watching 1923 right now. So the way I imagine, like, if a person in 1923 like, oh, a sweet treat. You know what I mean? Like, like, it was like, like, it was like, wow, this is awesome. Like, I don't I never get this. Like, we have these three times a year, right? We've somehow turned ours. It's so much about access. Right? Not that I'm unhappy that people have access to food, but I'm saying that 100 years ago, to have a piece of cake would have been a thing that happened, like, once, you know, or maybe seasonally, or something like that, or pie with a fruit in it would have been like a thing you did periodically. And now we have, we have the ability to, like, eat a bag of something and then just magically make another bag of it come back again? Right, right. Yeah, absolutely.
Jennifer Smith, CDE 30:22
That reminds me of, like, every year growing up, my dad's my grandpa, my dad's dad, he for his birthday, always requested my mom make a cake for him, and my mom was phenomenal at making homemade cakes, and his cake of choice was a German chocolate cake with dark chocolate frosting, and in the middle she made this, like, date and becan filling that went on the top of the cake. Yeah, that reminded me of it only because that was, like, that was an indulgence. It was exciting to go to grandpa's birthday party because, again, we didn't, we didn't typically get that kind of like we had homemade food, but we didn't have homemade treats. Even before I was diagnosed with diabetes, it wasn't something regular. My
Scott Benner 31:09
grandmother, once a summer, would drive back to where she was from and get a shoe fly pie, which I think was just molasses in a shell. I'm not exactly sugar, yeah? But then she'd bring it back, and it was like, it was like Christmas, and then she had a slice of it, and then maybe had another piece of it two days later, and then it was gone. And then next summer, she drove off and got it again. I'm just saying that, like at this point now, everybody with a car is five minutes away from from food, from $20 worth of like, calories that are meaningless to your body, that taste awesome. And, you know, it's funny, you you mentioned the birthday because Arden just made, she made a treat to bring to my mother in laws for her birthday. And it was like a strawberry shortcake, but it wasn't. It was just strawberries in a bowl. It was this cream that she whipped up and, like, kind of a thick tart, almost. And you kind of just put them together. They weren't judged up with anything that wasn't just the, like, it was a very basic to make it with, yeah, like, and so the cream doesn't taste like whipped cream. Like, ready whip it taste, you know, it's just kind of light fluffiness. And the strawberries were just strawberries. They didn't, they didn't have, like, a handful of sugar thrown over to tear up on it. And it was really good. But as I ate it and looked around the table, people put in their mouth and they're waiting for that, like, the hit, yeah, the hit from the sugar, and it's not there. And at first everybody was sort of like, is this good? I don't think this is good, but what I was watching, I was like, Oh, this is just what strawberries taste like. You're waiting for the strawberry filling from a pop tart to hit your tongue, like that's not going to happen now, right, right. Anyway, let's get back to what we're doing. I'm so sorry. So that's No, that's a good little aside. Yeah, so module four here we love. We brought module five up key areas to address in nutrition education for type one. So this combines blood glucose management, basics, carbohydrate counting, understanding the role of fats and proteins, meal planning, frequency, perfect module six. Good kind
Jennifer Smith, CDE 33:12
of might just be an overview where I brought in the idea of this ahead of time nutrition information. I wanted to tie specifically into how this could be beneficial in terms of your type one management. Yeah, so this is probably more of a an overview. I expect we've talked a lot about this in a lot of the episodes that we've done, but we want
Scott Benner 33:32
to keep it together in the series for sure. Yeah, no, it'll be great. Plus the first three will build and allow the fourth one to really make sense for people or the fourth and fifth one. So module six teaching approaches for different age groups. So this is where you'll talk about, like, more specifically, teens, adults, seniors, how to think about things. Oh, there's, there's a ton here. And I
Jennifer Smith, CDE 33:53
think in this the different age groups was also meant to be helpful for those who really are caregivers to understand how to be able to teach your children and your teens and maybe young adults and whatever a little bit more and or for the adult kind of population to understand I don't understand this as well. What should I delve into? What should I be able to focus on what are some practical tips that I can apply, because I'm my own navigator, right?
Scott Benner 34:26
So then here's the summary for everybody. It's going to be a six part series, basic nutrition in module one, intermediate nutrition, two, advanced nutrition three, processed foods and their impact on health will be four key areas to address in nutritional education will be five with, like, a bunch of like, like, Jenny just said overview for diabetes stuff. And then module six will be teaching approaches for different age groups. So this is going to be like, once you understand what being said, like, how do I broach this to, you know, to other people in my life, depending on their on. Their age group, and there'll be conversation in between. Like, I'm sure you guys, Jenny has a lot of, like, just a lot of opinions about this stuff, and they're nice and solid opinions. So we want to really, like, just let her run. And you said that very nicely. No, you do. You're very you're how some people eat makes Jenny upset. So we'll, we'll let her, let her really just run with it. I
Jennifer Smith, CDE 35:22
think actually more than it's not really how people eat. I think it's the misinformation, the lack of information and what's available to eat, that makes it really hard for people to choose well, more of the time. I think that is, it's a huge piece. As I said the word food before, and then I was like, you were saying, like, five minutes from here I could go and get something. And I said, yeah, there's food all available, but it's we defined food a while ago. And I said, food is not equal to food. Food has its own definition of quality, which, again, I we're going to expand on. And then there's stuff that contains calories. Yeah, we really shouldn't think of as nourishing our body, right?
Scott Benner 36:03
Yeah, sometimes it's fun to eat, or you're just accustomed to it, or it's, you know, I mean, I think some people, I mean, listen, I'm not preachy about anything. You know, generally speaking, I don't, but we're using food and I'm making quotes as drugs. Honestly, 100% Yeah, these are extensions of alcohol, weed, coke, whatever it is you're doing at home. Some people are doing a bump during the day and some people are eating a ho, ho. So I don't think it's much different, to be perfectly
Jennifer Smith, CDE 36:32
honest. No. And the pre I mean, the the nature of the companies that make what we all call food randomly across the board is it's a combination of specific, different nutrients that make it taste the way that your taste buds are. Say, Go back for that. You can't just have one bite, right? You have to have more, and you have to have more, and then you're addicted to it in in a way, right? So I'm
Scott Benner 36:56
going to share something personal.
Unknown Speaker 36:58
Oh, geez, your middle name?
Scott Benner 37:01
Oh, you saw that online again. You people gotta shut up. I'm not telling you my middle name. I said. Every once in a while a post comes up and like, what's Scott small? I'm like, I'm like, if one of you guesses it, I am not telling you if you're right or not. So the last Easter that my mom was alive, the company that made the jelly beans that she loved had some sort of a problem, and they weren't available. Oh, and I don't know why. This is very sad. She just wanted, just born jelly beans, not the spicy ones, the regular ones. I've never heard of that brand. They're so good, and they weren't available, like they just weren't my brothers looked where they lived. I was looking everywhere. We were going to ship them to her. We couldn't, like, we just couldn't find them anywhere. I contacted the company, like, just to see if they had stock of it. Like, nothing, right? Oh, so the other day, she's, she's gone now, and I'm in the grocery store the other day, and there is this, like, I don't even know how to describe, like a giant basket. It's got to be four feet square and four feet tall, and it has five pound bags of them. And I stopped, and I thought I was like, Mother, you know, like, I was just like, I was like, come on, and did you buy a bag? I bought a five pound bag of jelly beans. But I'm on a GLP medication. I don't get any of the woo out of them anymore. Like, right?
Unknown Speaker 38:28
Jelly Bean, from memory, you don't
Scott Benner 38:30
understand, if you're not using a GLP, you don't get it like, like, all that, like, judge you get from food. I don't feel that anymore. I can't even taste the sugary, as sugary as sugary as it is, I know that's maybe hard to, like, understand, right? The other day, I said to somebody, I was like, We got to throw these goddamn jelly beans away, because I'm walking past them, and I feel like I'm five, and then I feel bad that my mom didn't get them, and I take, like, a half of a handful of jelly beans, yeah? And I don't like and listen, I'm gonna be honest with you, I'm lucky. I'm on a GOP. I haven't gained any weight, yeah? But there's gotta be two pounds of jelly beans going at this point. You know what I mean? And I don't enjoy it. It doesn't bring anything to me. I'm not getting the zip out of it. It's purely psychological. It's memory, yeah, and it's making me happy when I'm eating them, because I remember the flavor and it being around my house and etc. But it's such a, just such a lesson, honestly, yeah, you know. And there's nothing valuable about them, as far as like me eating them like it's not doing anything for me. You know what? I mean,
Speaker 1 39:39
you can't even fix a low blood sugar with them for a real cause. It's not like I'm not
Scott Benner 39:43
It's not like I'm even saving my life. And by the way, Arden doesn't like jelly beans, so I am going to end up pushing them into the trash, but it's going to be heartbreaking to throw them away. I should not have bought them. And ironically enough, now that I have the GLP medication, I just don't buy stuff like that anymore. Like I was grocery shopping the other day. I don't know how many of you trick yourself into going out the food aisle to the register so you can just grab something on the way and go, Oh, I can't believe I'm in this aisle, Swedish Fish. I definitely used to do that, like I'd finish my shopping and then I would pick the candy aisle to walk out of and grab something for my car. So I reflexively did it yesterday, and not for, like, to buy something. I just, that's how I think that's just now, how I exit the grocery store, and I'm walking down, I'm looking it up at all these things that I bought in the past. And I was really stunned by the fact that, like, I don't want any of this. Yeah, I couldn't be bothered with this at all. And I'm hoping that, like, I mean, listen, if it takes a GLP to get you there, whatever. But like, I'm hoping that for some of you, if you can just kind of follow along with what we're doing here, maybe your body will just lose the flavor for it at some point. For some of it, at least really make a big difference for you, I think. I
Jennifer Smith, CDE 40:53
mean, and what you're really also getting in and is that that mental piece of it we've been kind of coaxed into either remembering something that was really, really good, and we associate a really good memory with it, and so we keep it in our life, despite knowing that it's really not providing anything similar to the loveliness of when we had it, that making the Memory right? Yeah. I mean, there are things from childhood, definitely that I my grandparents, my mom's parents always kept a dish. It was a beautiful, like, greenish color dish that had a lid on it, and it was their candy dish. And my grandpa always had, do you know the the anise candies, yeah, like liquor, like licorice flavor. They were hard candies, and they came in like a reddish kind of wrapper, and then he had butterscotch buttons. Those were his favorites, and they were always in that dish. And I still, I see them at the grocery store. I have no desire for them anymore, but it still brings that memory back. But I don't buy them just to have them in the house, because grandpa had them right kind of that association that you you can have memories about food and retain the great thing about them without actually continuing to put something in that doesn't really work for your body. I
Scott Benner 42:18
just think I was angry like that. There were now five pound bags available, and there were so many of them there. Like, I just stood there, and I was like, this couldn't happen before my mom died. Like, I just wanted 10, yeah, yeah, yeah, right. And then that was the other thing too. Like, I was just like, Oh, I just like, if I would have taken a couple and walked away, I would have been like, that's awesome. But like, anyway, also five pound bags. Why are they making five pound bags of jelly beans? Well, you know? Well, I guess I do know. Like, I guess that's what this is, you know? Yeah, I will say too that I have also seen people who grew up poor, who are not poor anymore, buy food, almost like a power move, like, I can afford this. Like, do you know what I mean? Like, and so they grab a bunch of stuff they don't even want, because it's almost like, it almost feels like, wow, I won. I could buy three of these if I wanted to. You know, like, I think there's a lot of different psychological reasons, but let's understand the, let's understand the nutrient part of it first, and then you guys can go talk to a therapist about the rest of it. Awesome. Okay, all right, hold on one second.
You this episode of The Juicebox Podcast is sponsored by Omnipod five. Omnipod five is a tube free, automated insulin delivery system that's been shown to significantly improve a 1c and time and range for people with type one diabetes when they've switched from daily injections. Learn more and get started today at omnipod.com/juicebox of my link, you can get a free starter kit right now. Terms and Conditions apply. Eligibility may vary. Full terms and conditions can be found at omnipod.com/juicebox the conversation you just enjoyed was brought to you by us, med, us, med.com/juice, box, or call 888-721-1514, get started today and get your supplies from us. Med, okay, well, here we are at the end of the episode. You're still with me. Thank you. I really do appreciate that. What else could you do for me? Why don't you tell a friend about the show or leave a five star review. Maybe you could make sure you're following or subscribed in your podcast app, go to YouTube and follow me or Instagram. Tiktok. Oh gosh, here's one. Make sure you're following the podcast in the private Facebook group as well as the public Facebook page you don't want to miss. Please. Do you not know about the private group. You have to join the private group. As of this recording, it has 51,000 members in it. They're active, talking about diabetes, whatever you need to know. There's a conversation happening in there right now, and I'm there all the time. Tag me. I'll say hi. If this is your first time listening to the Juicebox Podcast and you'd like. Hear more. Download Apple podcasts or Spotify, really, any audio app at all. Look for the Juicebox Podcast and follow or subscribe. We put out new content every day that you'll enjoy. Want to learn more about your diabetes management. Go to Juicebox podcast.com up in the menu and look for bold beginnings, the diabetes Pro Tip series and much more. This podcast is full of collections and series of information that will help you to live better with insulin. Hey, what's up, everybody? If you've noticed that the podcast sounds better and you're thinking like, how does that happen? What you're hearing is Rob at wrong way recording doing his magic to these files. So if you want him to do his magic to you wrong wayrecording.com you got a podcast? You want somebody to edit it? You want rob you?
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