Today on BEP Talks, I sat down with Randy Rolfe to dive into the real truth about our food and health. We explored why big corporations shape what ends up on our plates, how processed foods are keeping us hooked, and the simple power of eating whole, single-ingredient foods. Randy shared her journey from law to nutrition and gave us practical tips to take control of our well-being, starting with what’s on the label. If you want to live longer, feel better, and reclaim your health, this conversation is your wakeup call.

If you felt inspired by this episode, you can connect with Randy Rolfe for one-on-one nutrition coaching or check out her online program Eat Right for Your Personality and Body Type: https://randyrolfe.com

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Well, hey there and welcome to this edition of BEP Talks,

where, you know, if you've been here before, we bring you amazing people from

all walks of life, all industries, professions, different

stages of career, but they're all here to share their beliefs,

experiences, and passions. That's what BEP Talks

is all about. They're here to motivate you,

inspire you, educate, and as I always

say, sometimes entertain, and any combination or all of

the above. And it's always such a pleasure to introduce you

to another amazing guest here on Bebtalks.

Today is certainly no exception. And my guest today

has an extremely interesting background. You're gonna hear about that

in a little while, and a very, very important

relevant topic to talk to us today,

to share with us today. Her message is so, is so important.

So please join me in welcoming today's guest,

Randy Rolfe.

Hi, Beth. There she is. Hi, Randy. How are you today?

Wonderful. Thank you so much for having me. My absolute

pleasure. I've looked forward to this because, as I mentioned to the listeners, you have

such a very important, uh, Um, and I'm saying relevant, it's relevant

all the time, but we'll talk about— I'll, I'll share my thoughts on why I

think it's so relevant, um, today. So

Randy, you have such an intriguing background.

You are an attorney.

Yes. Educated and practiced

who switched gears on your own career.

Stopped practicing law

and really made a very big

switch into— and you're going to talk to us about that today.

Tell me what your reason for switching from law

to now talking about the importance of health

and how we can control our health. Tell me what that was all about.

Sure, sure. Well, for me, it's, it's a continuous path.

But of course, people usually say, wait a minute, law to

nutrition, what? Uh, but, uh, the,

the, the continuity is that every summer

my parents went on some kind of cruise around the

world, and I'd been to so many different cultures,

and I was determined growing up in the, the '50s

and '60s to make world peace. So I thought I'd become

a diplomat. That and try to help people around the world get

along. And I, uh, so I thought the best thing would to be a

lawyer first because I'd met this wonderful lawyer and

businessman, a, a distant cousin of my mom's,

and I loved what he was doing. So I became a lawyer and I

studied international law and I wrote papers on it. And

then I worked with a, a company, uh, a corporation, a law

firm in Philadelphia that does international law. And

I was learning so much about it But I

realized that the, the large corporations were

pretty much controlling what was going on in the world as far

as impacting on the individual. And

meanwhile, I got married, uh, just out of

college, and I didn't know how to cook, so I started studying how to cook

and, and what to eat because I want to be

married happily for 100 years. So,

um, So what I was learning was there was so much confusion and

misinformation. Nobody knew. So I did all this research, and

I'm still doing it, on how to stay healthy. And so my

fellow lawyers learned that I was doing this as a

hobby, and they started asking about stuff,

and they loved how I explained it. And they

said, why doesn't— why don't they explain it the way you do it? Makes sense.

It's rational. You know, they were all lawyers. And, uh, and

I, I thought, well, this is really fun. So when

we, we decided to leave yuppie world

in, in 1976 and bought an old farmhouse out

in the country, started growing our own food, had our kids.

And I thought, I'm just gonna teach nutrition. Uh, I love it. I

love helping people get healthy. And our kids were so healthy. People

kept asking me. So I wrote my first book on how to keep

your family healthy and that brought me all kinds of clients.

So I'd done— I did a little law here and there on various

independent things. Air pollution control

in Philadelphia, I did that for a year as a lawyer. But I just

loved the nutrition. So that, that's the long version.

Such a great— so I want to say you're still a diplomat. You

did become a diplomat. You're just focusing on something

different. So did you have a personal experience

regarding health or nutrition? Because going from law,

so qualified to go into so many things, you could have become a

true academic in law school and colleges, what have you.

Is there a backstory that you might want to share about why

nutrition? Sure. Yes. Yes, I did

teach law school for a year, but that's when I

decided to go and write my own book. And

so when— When I was teaching, uh,

learning my— myself about nutrition, luckily my

husband listened to me, and over breakfast I'd tell him what I was learning.

And, um, after about 6 months I said, you know

what, I want to throw out everything and start over again.

And I'm going to get teary-eyed here because he said yes. And

I've counseled with so many families where the, the spouse

doesn't go along, and it's usually the husband, and, um, doesn't

go along with the changes. But he Oh, this makes so much sense. I guess

it explained it really well. And what happened was

I was just trying to add the years to the end of our lives, but

we both noticed changes. I no longer had

monthly pains. I— my skin didn't get dry in the winter.

My hair didn't get dry. I didn't catch cold every February.

Little things, but they make a difference in your life. And for

him, he'd, he'd had asthma as a child and he

still got winded when he was jogging

or, would, would, uh, get colds easily. That

all stopped after just a couple of months free

of sugar, flour, refined

oils, and, and extra white salt. I got— we got rid of all the

white stuff. Wow. And bought whole—

we've got whole foods and I, I had taught myself to cook, so

I knew how to cook the foods, uh, instead of

buying packaged processed foods that have all the

additives. So we both noticed changes that we had no

idea we would, we would, uh, have. I didn't expect

any change because when I read about, oh, this makes— this vitamin does

this, I'm like, well, you know, they're overstating it. But no,

the other thing was we spent a weekend with my great uncle

who lived to 100, and he was famous for his organic

garden in Maine. And, uh, We knew we

were eating the best food possible and we both got tummy

aches. So that was the last straw. Um, that was just

before I said, okay, we're starting over again.

Um, because I said, we're eating the best food in the world and our

stomachs can't really handle it. Yeah. So, um, so when we

changed, made the change, we, we've

just couldn't be happier. And my husband thanks me

regularly. He's, he's, uh, he'll be 82 next week and I'm

78. Yes. So— Got— Wow. Well, there you go. There's a visual

testimonial about eating the right foods. You know, you made a very interesting

statement before, and I, I didn't make the connection at first, but you said that

the big corporations, you know, when you were involved, I guess, in corporate law,

you see another side of

life, the reality that we're presented. You said

that the big corporations were controlling so

much We're hearing now, and, and do— if I'm, if I'm interpreting

this incorrectly, please step in— that with

new dietary guidelines that are

coming out now and the pyramid kind of

being, you know, shifted, is

that a result of the big corporations, meaning the food

corporations and the major companies that control the food

companies? That's— they're controlling

that. They have been controlling it. This is trying

to undo what they've done. So tell me, and you know what, to

me the answer is always follow the money, because with the big corporations,

we've recently heard that, um, comparing

the same food here in the United States compared to in

other parts of the world manufactured by the same

companies, have different formulations. They're

not— they use an example of a big fast food company here in the

United— in, in Europe selling french fries. 3

potatoes, oil, and salt. Here in the United States,

the same company, same

product, has like 14 different ingredients.

Exactly. Yes, you hit the nail on the head. The, the processed

food companies and the chemical companies that make the

additives and the pesticides that we put on all our foods in

the fields, uh, they can— they have controlled

the regulators— regulations that our government puts

out. And that's been the problem, that, that

they were saying that 9

teaspoons of sugar a day is okay for a man and

6 teaspoons for a woman. That's ridiculous.

You cannot be healthy on that much sugar.

But the food processors love the fact

that sugar keeps everybody addicted and we eat too much. We

keep eating too much. And it's since the

processed food companies took over in the '80s and '90s

that we've had the obesity epidemic.

Yeah. And it— and so it is. And so that I have this

perspective of having been in corporate law. I know how they throw their

money around, how they control the

regulators. And this is one of the the

good things that's happened in, um,

the last year of trying to

stop that much interference with the science.

I mean, there, there were people many times

in earlier administrations, people

resigned because they would make recommendations about the

kinds of information we should be giving to the public. They would

resign because the regulators wouldn't do what the

scientists and the science was telling them to do, to make

more, more fiber, less processed foods, less sugar,

less white salt, uh, and so on. So, so

this, this turning it upside down and saying, wait a minute, we

have been omnivores forever. You may do much better on

some meat and eggs and milk, proper dairy,

not just soy and

grains, foreign grains and soy and corn. That,

that's— humans have never done well on that without

supplementing with, with animal food. So they

are reversing it in a way, but also in

saying get rid of the additives, get rid of the

refined foods as much as possible. So tell me

why, um, I think I kind of intuitively know, but you're the expert

here. If you can make, um, if you can sell French fries in Europe with

3 ingredients. Why do you need to have 14 ingredients here in the

United States? What's the incentive? Is

it— you tell me. Yeah, you're, you're— it's, it's

money. It's cheaper. It's cheaper to use

chemicals and they last longer. If you, if you make your own

French fries and put them in the fridge, you know, you're not even gonna

want to eat them a day or two later. But,

uh, if— and in Europe they're used to having fresh

food. I spent a lot of time in Europe and they still

buy daily instead of weekly or monthly.

But here it's much cheaper to make French

fries that will last, and then you put them in the

horrible oil quickly and then you can eat them. But,

but they've got all kinds of preservatives and flavors, and

they don't— they want them to, to taste the same

every single time. Well, every potato is different. If you cook your own potatoes,

they're always different. So, but they want it to be

absolutely predictable. So, so it's

more chemicals than it is a potato,

almost, especially taste-wise, you know, they taste exactly

the same every time. Right. So that's the brand. That's

why you go to this fast food place as opposed to that,

because you know, predictably what the French fries— as an example, and I'm a

French fry, I love French fries, not picking on them, just using that. Me too,

but I like my own. Yeah. Just for a point of reference, when

you said about the last year, I'm talking to Randy in

January of 2026, just as a reference point.

This is not political, a political side, a political statement. It's just a

point in fact that that's the timeline in

which Randy and I are sharing this time.

Today. You wrote a book and the title of it got me.

It's called The One Ingredient

Diet. Did I say that right? The one ingredient? The simple— single, single,

single, single, the single ingredient diet. What is

that? Well, the diet is based on sourcing

your foods if they have one name, that when you pick up

a package, get things that have one

ingredient. So it's the easiest way to get rid of all the processed, all

the chemicals, uh, because you just don't

buy foods that have more than one ingredient. Now,

occasionally there'll be a little added sugar— I mean, not added sugar, sorry,

added salt in it, uh, occasionally. But what

I recommend in the book is for 21 days

you only buy foods that have one ingredient. So you're

not even going to buy packaged foods that have 5 ingredients

or 25 ingredients.. And you'll notice if you

start looking at labels that the— there's huge

long ingredients. And one of the reasons is they put in many different

kinds of oil, many different kinds of sugar so

that they don't have to put them first. And as a

lawyer, I know that the ingredient lists have to be

by weight. So if you, if you, if they only put in one kind

of sugar, In many products, it would be the first

thing, right? But they can put it at the end if they use 3 or

5 different kinds of sugar. They do the same thing

with oils. Um, so there you don't realize you've

got a primarily refined product because

they put so many ingredients in there

that, that, um, the, the processed stuff ends up at the bottom. You

don't get to that when you're reading, oh, there's a lot of this and this

and this, and then you forget the, the la— the

last 12 ingredients should be at the top.

Yeah. You know, it's interesting because I say,

you know, I, I love the theory, you know, minimize the amount of ingredients, but

at least be able to pronounce them, at least understand what

they are. Good rule of thumb as well. Yes. And

spell them. Know how to pronounce them and spell them. I, I know that

O-S-E typically indicates some sort of

sugar. Yes. At the end of a word, glucose, maltose, you

know. Yes. You would think that by adding more ingredients,

prices would go up, but

they're using it

manipulative way so that they're kind of dividing the

ingredients to conquer so that we're blind to what we're actually eating. And,

you know, you said earlier, I meant to make this point that it's okay for

a woman to eat. What did you say? Tikka masala. 6 teaspoons of sugar

a day. So I would never, I never, ever, ever— I have

a house guest right now who likes sugar cubes and my gosh, she's going

through them like crazy. But I never

take sugar, a sugar cube or, you know, granulated and add

it to something. So you think, oh, I'm not

eating sugar. Um, I had tea, I put honey and lemon in

it. But I ate 3 donuts, you know, with that cup

of tea. So it's where we're getting it. It's not just adding

it like to your tea or your coffee or whatever. It's

in everything. That's such an important point because, because when people hear the

6 teaspoons, they say, oh, that's not, not a problem for me. But what

they don't realize is there's sugar added to

over 70% and over 80% of packaged foods because

they know that most people are virtually

addicted to sugar, and it will make them buy more. It's

all about the money. And it's, it's, uh,

it's a tragedy that we're being so misled

because— but with all the ingredient lists, again, we don't know

how much sugar we're ingesting on a

regular basis. And how long would you predict— excuse me for

speaking over you— how long would you predict it would take

for somebody, an average person like

myself, to kick the sugar habit, to not have the craving for it?

How long does it take for your body? Is it your brain? Is

it your digestive system? What is it that we

have to— what is it that we have to do and what is it that's

controlling? I always think it's the brain that's controlling. Where's the sugar?

Where's the sugar? And, you know, just eating it everywhere. How long does

it take to detox? That's a perfect question.

And it's— in, in 21 days you

can be without sugar, but you may still

crave it. And the problem then

is that you've, you've helped your body

detox from the excesses and the high blood sugar

and the insulin resistance, but you still have all

the triggers. The emotional triggers and some of the

physical triggers. Because when you get rid of sugar,

you stop feeding the yeast in your gut. So your gut's gonna

feel better, which makes your brain clearer.

But your brain still has the triggers. I mean, there's a reason

we do everything and bad habits usually serve some

kind of purpose, which is

usually emotionally generated. So we have to fill

in that, space. Many people will just grab

a donut when their boss yelled at them, or go for a

cup of coffee and a, a

candy bar when they're late on

a project, uh, or if they have, you know, they know they're going to visit

their in-laws, they have an extra soda on the

way. Um, so it's— there's emotional triggers

too. And so the brain has formed a habit of

saying, well, let's just get some sugar It'll make you feel a little better. You

won't have to deal with this negative emotion. And it can be

a positive emotion too, because our culture

says we celebrate with sugar. You know, we have a cake, we have

a, uh, an extra alcoholic drink. We,

we celebrate with sugar. And

so, uh, the, the biggest problem is that we refine sugar now.

There's nothing wrong with a little honey or a

bowl blueberries, or even properly cooked meat is—

has a sweetness, or, or cooked onions are sweet.

But we've basically killed that sensitivity to

the lovely sweetness of real food and,

uh, just focused totally on

the refined sugars. And that's what messes up

the physiology and gives us this trigger where

the, the As soon as we feel a negative emotion,

we're like, oh, I'll just have a couple cookies, then I'll get back to work.

You know, I need my fix. You know what it is too? It's

so available. It's so— I remember as a high school student, you

know, they decided to put in vending machines like outside the cafeteria.

And that was like a pretty like, whoa, that was like a

pretty fast-forward way of thinking way back when, you know. In the caves when I

went to high school. And, um, one of the machines that they put

in was an apple machine. And we were like,

who's put— who's going to go there and buy an apple?

But I was, um, I participated in a lot of

after-school stuff, including I was on the basketball team. And

you started to realize, like, once

you had an apple before a game which was a good thing. We used

to have oranges on the sidelines and everything.

Your body starts to crave that too.

Mm-hmm. Your body starts to

enjoy the satisfaction that a juicy sweet apple or a peach or a

kiwi or something, that there's— that fills the

need, but it also

nourishes. Right, exactly. Yeah, the sweetness is— it's, uh,

people think sweet tooth is— sweet tooth is their enemy,

but It's evolved and designed to take us to

good food. In the wild, there isn't any

refined sugar, uh, and we— it even is very,

uh, dangerous to steal honey from the bees in

the wild. Yeah, yeah, yeah. So, so sweetness usually is associated with all

kinds of fiber and vitamins and minerals

and enzymes, and that's what why we have sweet tooth. And

we can reteach that, just like you described so well with

the apple. The apple is healthy, uh, but sometimes people

who are addicted to the sugar, they really have to avoid something as

sweet as apples, um, for a while

just to help the body not crave— if you, uh,

crave the sugar. So once you get rid of the emotional

triggers, it— what we recommend generally is 90 days.

It's almost like detoxing from alcohol. You

need 90 days of working with, uh,

a community can help too, other people who are on

that same wagon of

trying to break free of the, the

modern industrialized diet is what I call it. That it's at the end—

I wanted to get back to that about how

long things last. It's cheaper, uh, because

you mentioned that it's, it's cheaper to use the chemicals

because they're predictable. They don't change.

And like I said before, real food

goes bad. So the idea is to make it not

go bad. So in this country, we allow them to add chemicals

so it doesn't go bad, but our bodies don't know how to

deal with all these chemicals that don't

break down. Um, so the other countries who did that, that don't

want all those chemicals in their diet. They insist that

the corporations avoid them. But here it's fine.

If somebody tried— they put out a, a fast

food hamburger on the fence and it

lasted forever.

There's a wonderful, uh, a wonderful mo' from an

expert years ago. He said, eat, uh, Don't

eat anything that's gone bad and don't eat anything that won't

go bad. Oh, don't eat

anything that won't go bad. Interesting. Well, you know, they pick on the Twinkie all

the time saying that there were, you know, people have stuck a Twinkie to

the wall and 20 years later it still had

that spongy, uh, texture to it and you could still break it open and the

cream was still there. You have to wonder like, oh

my God, Why? Why would anybody— not to pick on

a Twinkie, but they've done studies based on the Twinkie. Yes. Yes. That's the thing

I think, Randy, that has to have influenced us. And

listen, for busy women who are, you know, working out of the home

and of course in the home and having to prepare

the meals and having to shop, you made reference to in Europe, they

kind of shop fresh every day, you know, People say, oh my God,

you know, I don't eat bread, but in Europe everybody's walking around with, you know,

a fresh loaf of bread or baguettes or something, but

it's fresh. And they buy a fresh loaf of bread like

every day. We've kind of been trained here. And I guess it's

a— it's easily understood, especially for busy women. If the women

are doing the shopping and the food preparation that we

buy in bulk, And we buy

in bulk for convenience, I guess. And somehow we think, well,

you buy bigger, you save more per pound, per ounce, whatever. And there's probably a

lot of truth behind that. But if it

can sit in your refrigerator or your freezer or the shelf in your pantry

for such a long time, that

should be a like, hello, warning, warning, warning. You know,

this isn't really food. That

you're eating. Great point, Beth. Absolutely. Um, the whole world

changed when we developed refrigeration and

freezing. Although, um, farmers usually had a, a, a root cellar,

they could keep things cold, but it was really for roots. It

was for carrots and potatoes that can last months in,

even in the bin in your refrigerator. Yeah. But freezers make it

possible to keep a lot of things. Vegetables and fruits will last fine

in the freezer. And that's okay. They let— lose

very little. But it's when you buy

the prefabricated prepared foods that already are laced

with chemicals so that they won't go bad at all. And then

your body has to deal with all those chemicals, and that's a huge burden. And

that's one of the reasons people's liver and kidneys and

things are run— um, running out of

energy early because they've got all these chemicals to deal with. And

then the sugar, that adds fat to the

organs, right? And really makes everything slower. I don't

remember what era it was in, but they came out with—

we went through the sugar-free thing and we still live with that. But then we

went through the fat-free. And I remember there's a very

big, very lucrative,

very popular food company of baked goods and

everything became fat-free. And of course you tried it. Of course I'll eat a

chocolate cake if it's fat-free. It's like free food, you

know? And for me personally, I

realized my stomach, my digestive system

couldn't handle it cuz whatever they put in to take place

of the fat, which gives it flavor

and texture, um, God didn't make our bodies to know how to deal with all

that. We know how to process real fat. Real

fat is not a problem. Our bodies are engineered— if I— am I

right? To know how to handle that. But all the

fake chemicals, we couldn't change our physiological

or biological abilities based on food companies'

decision to, to rebrand a product. I mean, it just doesn't work that

way. So I'm feeling very— that Americans are somewhat nice,

not all, somewhat naive when it comes to all of this,

but convenience. When the fast food industry kind of took over, it was so

great. It was so great. But isn't that when obesity

went crazy and therefore diabetes type 2?

Didn't— wasn't there like a,

a logical explanation of

obesity and diabetes type 2 because with fast food and

processed food? Yes, yes, you're, you're absolutely right, Beth. It was

exactly then. Uh, it was in the, the '60s they convinced

us that animal fat was bad for us and

that the saturated fat was bad. And the,

the food processors loved that because they had

just discovered the refined seed oils, which are

so much cheaper and they last longer if they process

them to death. Um, so they could

use the, the overprocessed seed oils instead

of natural fats. And then they told us that the fats were

causing heart disease. So everybody was on a low-fat diet,

which the food processors loved because then they could add more

sugar and people would always be hungry so that they

would make more money. You know, the more we ate,

the less satisfied we would be— became. Exactly. Like

there's no scarcity anymore. Exactly. It's like you just want, you know,

it's, it's— yeah, it's so logical. It's

so logical. So the power— again, not being political, this is not a

political show— but the power of the lobbying

groups to, um, permit this to happen. So again, here we are, as I

said, for reference, we are in January of

2026. Where we're hearing that the food pyramid, which

we've lived with in different iterations, you know, they moved dairy up

a little bit, moved, you know, things around a little bit, but

it's flipping upside down and we're being told, advised,

it's being recommended to us, eat real food.

What a

notion. Exactly. What a notion. I wanna ask you, you said 90 days. I'm

guessing that it won't take or wouldn't take 90

days who begin to feel

better? Great question. Um, people will notice even in 3 days

in many cases that their brain is clearer, they have

a little more energy, their joints don't hurt

as much, maybe their, their gut feels

different and usually better. But what people

do often notice if they are truly relying on

the sugar physiologically, that they get very— they

can get moody and irritable. And the family can say, what's wrong

with you? It's like when, um, when

smokers stop, uh, the, the family says, you're so

grumpy and irritable. Um, so you

can— the moods might change because the brain is

having to readjust that doesn't have that little pickup

from the sudden rush in the blood.

So, but it's, it's, uh, you'll notice, yeah, you

can notice very, very soon, like, like we notice within a

month. And we weren't, we weren't even consuming that much sugar. We were

kind of normal middle class for the '50s, not as

much sugars. Those signs, those indications of maybe— I've heard

people get headaches, feel a

little foggy, irritable. You might feel a little

hungry. Always go— and that we confuse hunger with thirst, right? And

we'll go for food before we go for water or juice

or something. Shouldn't we view those as like the

first indications that something positive is on the

horizon, that this is normal and it

will end in a few more days, that fog

will clear and you'll begin to, you know, feel

better. Your skin will look better, your energy

level, moods, eh, So I'm, I'm thinking of the saying, the darkest hour is just

before dawn. So if you're feeling, if you're feeling those, what

we'll call negative, um, side

effects, negative symptoms of change, it's

all good. Yes. Well, it, especially when I, I mentioned the

yeast overgrowth, which most of the medical world still

completely ignores, but it's very serious that sugar actually

feeds the wrong microbes in our gut. And with, with, they

start to die, that they, they

give off, um, endocrine-like compounds. And that's one of the things that

makes the brain a little foggy or, um, you

just more get more tired the first couple of days, but

the body's just adjusting. And yes, it's a good sign. And

most people complain about, um, brain fog before they

leave the sugar. And they can't believe

when they actually get clear how clear their mind can be

and how focused and how, how easy it is

to concentrate and how alert they are. It changes

all of that because the, the

sugar really all— when you add it all up, it's basically

numbing your senses and your emotions. You know,

we look for signs, um, the industry, the weight

loss industry, and I'm kind of segueing here, has, you know, it

goes through cycles. It changes. I say, you like,

you know, twice a year it changes, particularly this time of year, New

Year. You know, big weight loss companies suddenly have a

new approach. And if what

they were— if that what they were marketing last year really worked, then why do

you need a new approach? It's just kind of a beef that I've

always had. With the weight loss industry

because marketing and advertising does

not change. It will change human behavior, how we react

to that. But now we're dealing with

just give yourself

injections, just, you know, and now they're trying to

bring down the price of it so it's more affordable. I get that

it will help people with diabetes, cuz that's who those

drugs were originally, um, intended

for. And they realized— correct me if I'm wrong— that weight loss,

kind of dramatic weight loss,

was like a wonderful side effect. So now it

became available as a weight loss or weight

management tool. So people with diabetes who really needed it couldn't even get it

anymore because they couldn't manufacture it fast enough. So we live

in a society where we want everything to

be easy, and we don't worry so much if, if something— if we

break something, because we'll take a pill and we'll

fix it. Well, that's the culture. It's— if you really look

at the statistics, it doesn't really work that way. We

don't have answers to these things. Uh, the only thing we

can do is feed the the body right,

give it enough rest, can include movement. But

one of my big peeves is that the food companies

and the fitness industry have colluded to say, oh, don't

worry about the food. It's just, it's just the fitness. You can eat all

you want over here as long as you're exercising enough. And it's been shown

again and again and again that that doesn't work. You can,

you can burn off all the calories, but you've burnt off

the wrong parts of the calories and the the organs have

been stressed. So as soon as you stop that aggressive program,

you're— you usually add more weight. So the only

way is to re-educate your brain and your gut

and your vagus nerve, uh, so

that you know, so your body tells you how much

to eat and when to stop. And as you mentioned earlier, we don't

even know when we're done because the food is

so unsatisfying. Right. It tastes so good, but it doesn't do anything for us.

How do you— for listeners, because there's a huge

audience of people who need this— do you

work with people one-on-one? Do you sell a program? How, how

can people work with you? Well, I have an online program

that's called Eat Right for Your Personality and Body Type,

and I've done a lot of work in that area because

what, what you actually crave often depends on

your particular hormonal profile. So I've written a book

on that. And, um, but the other, uh, so they

can— that's an online course, but I mainly do one-on-one

coaching with people and with companies to

help change the eating culture of a company. The eating—

the companies, that would be so good. And not to look at sugar,

which we do, as a reward. Oh, you know, eat all your dinner and you

can have dessert. Um, it's

a pacifier. It's, it's a something that

in our lifespan, if you will,

lifetime— hopefully lifespan keeps going. As you say, you got to hit your

100-year wedding anniversary. That was

your goal. Um, that sugar is not a reward. It's actually— you can look at

it as kind

of Self-punishment. Yes. And, and that's a really important point that most

people that have trouble with sugar, it started

way back pre-cognitive. Then like when they're 3

or 4 or kindergarten, they would hand out cookies or

even candies and it was treated as a reward and

blowing out your candles for this big cake that, uh,

the mom used to make it of of just good wheat

and some sugar and some eggs. But now you buy it and

it— they don't even tell you what's in a baker's,

baker's cake. And it could be 27 different things, including

the refined seed oils and chemicals to make it all

puffy and so on. You know, half the time it's this much

icing and this much cake. It's like— yes, because I have

to imagine then that the icing is less expensive to

And I don't even wanna know what's in the icing. You mentioned the seed

oils, just, I'm not so familiar with that. What are some of the seed oils

that we should be looking for to

avoid? Well, it's, it's all the, the ones that you couldn't

make yourself. Like avocado, you know how oily that is. Peanuts,

how oily they are. And, and you, if you really needed the oil, you could

crush them, but not corn, not, uh,

soy. I mean, if you buy a bag of soybeans, you're going to try to

get the oil from them? No.

So sunflower, safflower, canola

oil is originally called rapeseed, which they thought people

didn't like that name, but it's cottonseed and it's got

the most preservatives in it. But

the Canadians modified the rapeseed, compare it, put together a

couple of different things. So they called it canola oil from Canada. And that

makes it sound great. But it's still

highly refined oil. And they do so many things to these oils that they

all taste the same. They're like buying motor

oil, really, because they're just oil. People are running

their automobiles on— people have deals with like fast

food places. They go at the end of the day, the week, whatever. And they,

they get the oil that they've used and they're putting that

in their cars. Right, right. It'll do it.

Yeah. So, so these are not so people People say if people want

to be vegetarian, they're like, oh, but I can't eat the animal

fats. But there's coconut oil, there's

avocado oil, there's peanut oil, so— and

walnut oil. Uh, I once watched it, uh, good oils that you're

listing now. Coconut oil. Oh, I'm sorry,

coconut oil, avocado oil, uh, walnut

oil, peanut oil, the, the kinds of things that you you, you

know, are oily. If you, if you took the time to crush them, they'd be

all right. Um, yes, those are good oils. Animal oils. I know

people that don't even eat the dark part of the turkey because it's got more

fat than the white part. And, but that's— that

tastes so wonderful and it's so satisfying. I like to

ask people, if you had the same size cheesecake and the

same size chocolate cake, which would you start

first— stop first because you were finished, you were

satisfied? And everybody knows it's the cheesecake that's going to

satisfy you faster than the chocolate cake because it has the

fat. The body's like, wow, I'm ready, I'm— I have enough to

work on for days. Wow. Fat. So it's

so much more satisfying, but people avoid it because they say, well,

gram for gram, there's more calories per

gram, but it's more than double as satisfying. Because the

body says, oh, we can break that up and store it and we're

ready. And sugar, you know, it goes in the blood. The

pancreas has to hide it in the cells. So you get that,

that up and you have to pull down because it's been pulled

out of the blood. Um, it, the body just isn't prepared to

do that over and over and over again for 20 years. So then we

start having the insulin resistance and the

diabetes. Wow. But there's one more piece I like to mention

because the processed food industry took off in the

'80s when the tobacco companies realized they knew so much

about how to addict people that they should do it with

food. They made that decision. The New York Times had

a wonderful exposé on it a couple of years ago. They made

that decision in the late '80s. So that's when the obesity started,

when we got all the processed foods and adding all the sugars

and the colorings. And addicting kids as young

as possible. So it's, it's kind of nasty when you look

at it. I tried to avoid saying that for so many

years, but preparing this book, it was not deniable. Now

they have whole associations to try

to stop the news about exercise isn't how to

lose weight and about colorings being

bad for, uh, active— overactive kids. And all

those things. They actually find someone that will say, oh no, that's

not true. It's ridiculous. They pay people to, to

say the opposite of whatever comes out. Follow the

money. Follow the money. The lobbying groups are very, very powerful. The

food companies are very, very powerful. And interesting, I've learned a lot— again,

not to pick on anybody, but there are so many food companies

that we could name And yet there are very few companies

that sit at the top of all of

them. Definitely. Yes. There have been studies

that the, the main foods that we eat are under

the control of less than 5 corporations

in every area. And they're not necessarily food companies.

They are finance companies. They are heavy

investor companies. I learned that recently and I

was I felt so, um, like, how did I not know that?

So I started doing a little research, and it was on a BEP talk, as

a matter of fact. And I started to do a little research on it, and

I was like, damn, that's true.

It's like, follow the money. I said it, follow

the money, but follow good

practical advice. Follow knowledgeable people like,

like Randy, who has lived it and studied it and, and knows

it and can explain it and can help you and know that

it won't take 90 days. You'll begin to

experience the benefits in a short period of time. And then

I think what's natural, you're gonna wanna share it with other people.

Just like we say, oh, have this cake, have this ice cream. We share what

works well for us. At least we should. And, um, Um,

please go to the information below this edition of Bev

Talks because there's— it'll show you and tell you how you can be in

touch with Randy and work with her one-on-one.

Work with her so that you can take it back to your family, your

children, your grandchildren, those you love, those who

you want to feel and look

and be as good and healthy and have

as rich and pain-free. A life

is possible because it's the chemical additives

that are influencing what we do and how we do it

and for how long we will be able to do it. And I

don't think it become— could become any more basic

than that. We're talking, we're talking life and death and the dash between

those two dates. So what are you doing? I

could talk to you forever because you make so much

sense and you are so full of knowledge.

And I appreciate all that you have shared with us

today, Randy. And please, everybody, be in touch

with, with Randy. Read the book. Read

The Single Ingredient Diet. I

was intrigued. I said, well, what's the ingredient? And it was no, no, look at

the label. The least amount of ingredients. And again, as I said, if you can't

pronounce it, if you can't spell it,

stay away. Stay away. Randy, thank you so

much for this wealth of

information. And it really— this is a topic that

impacts us all. And I appreciate you

so much. Well, thank you so much, Beth, for this opportunity. And it's

been so much fun. And, and I love what you're sharing

with your show. So thank you. You know why I view it? When I meet

someone like you, when I'm— and I want everyone to know, you know, there's nothing

scripted with any BEP Talks. It's just a conversation that we have. But when I

came to hear about Randy and I

said, she knows so much more about this than, well, any average person, of course,

by, you know, leaps and bounds. But I view it, Randy,

as a responsibility that I had to bring

you out and give you an audience

who can benefit from your

knowledge. And, um, it's as simple as that. It's as simple as that.

So thank you for taking your very, very valuable time and sharing it

with all of us today. And as I always say on Bev Talks, you have

a story, you have a story, you have information

to share that can be of great value to

others. Again, inspiring, entertaining, educational, whatever it is,

we want to hear your story so we can share it with our

audience. And as we always say here at Bev Talks, may the

best always be yet to come. So until we

talk again, bye for now.