Chemical Truth Awakening - Daily MINI-CAST with Kim & Jill

Are modern diets silently impacting our health? Tune in for an eye-opening discussion on food, nutrition, and wellness. In this episode, Kim and Jo delve into the noticeable changes in our bodies over generations due to chemical exposure and nutritional degradation. They share personal anecdotes about how even the taste of farm-raised chicken can reveal much about today's food quality compared to decades past.

Key insights from this episode:
- The drastic shift in soil composition and its impact on nutritional value.
- How generational differences highlight changes in diet and health perceptions.
- Simple steps you can take today to be more conscious of your dietary choices.

Join us as we explore these revelations and consider what it means for future generations. Listen now!

#HealthAwareness  
#NutritionalValue  
#ChemicalExposure  
#FoodQualityMatters  
#EyeOpeningTruths   
#BodyMindConnection   
#CourseCorrectionNeeded    
#TasteTheDifference     
#GenerationalHealthShift    
#oneharmonicwhole 
#kimandjillpodcast
#dailyswithkimandjill

Hello, lovely listeners, and good morning, Kim. Good morning, Jo. Good morning, everyone.

Today's message is about seeing more people either sick or being. You're recognizing the chemicals wrong. You're recognizing that what you've been told about your medical body, about your physical body, the functional body and how it works, it's like you're recognizing more things wrong with yourself. Maybe you're hearing more things wrong with the people around you. And I don't think it's an age thing either. I don't.

So I'm in my 40s. I don't think that it's because of my age that I'm seeing this stuff. It is literally happening on all levels, all ages, even children. I'm getting pulled to children in my head that they, they are hearing more and seeing more people even getting sick in their age. And it's. It's crazy how much exposure to, oh, what's it called, Exposure to what's going on is literally right in front of our face and people are finally recognizing it.

Right? Like the information about the amount of chemicals that are put on the soil, how much the soil itself has changed over the decades, how much the nutritional value of, you know, one particular food from 40 years ago to now, how much that has changed through genetic modification. And then chemicals to that have to be applied for those foods to grow. That kind of stuff like that information has been out and talked about for quite a while.

But it's like it's crossing over in this big way where all sorts of people are looking and going, whoa, wait a second. What? Huh?

So I will share. The other day we made. We had a chicken, Someone gave us a whole chicken that was a farm raised. It's not a big company raised. It's smaller farm raised. And we made this for my parents. And my parents are in their 80s. And my mom says this tastes like chicken that I remember from when I was younger.

Wow. She says that, right? And she. We didn't make a big deal out about the chicken or the source or this kind of stuff. So it was really stood out to me. I was like, wow, she can totally tell taste wise.

So that brought up a. That this chicken has been raised differently. And that brought up a conversation where I said, you know, no wonder why people in today's society, so many people, like, feel almost a compulsion to eat a lot because the nutritional and taste value of things is so degraded.

But they don't necessarily have the comparison like my mom, because it's been that nutrition that degraded nutritional value or high Chemical load, if we want to call it that, for many people now for pretty much their whole life.

Yeah. And now they're starting to look around going, whoa, wait a second, what's going on? Oh, see, it's like eye opening.

It's just mind boggling how far things have shifted.

And for your parents, probably, you know, when she was younger, she's in her 80s, so probably like, you know, 50, say 60 years.

A 60 year time span.

How much has changed in our world?

And yeah, it's just.

And everybody's getting more and more and.

More sick,

I was going to say.

And it's changed where 60 years later,

this chicken didn't taste as good.

Or vegetables.

I've done some traveling in areas where vegetables have not been modified.

So they're as modified,

I should say,

as what we have at our fingertips now.

And I am telling you,

it's like a taste and vitamin nutrient explosion when you eat them.

I feel it in my body,

Kim.

And then I come back to the States and I'm comparing like their regular vegetables that they're growing in gardens.

But that's the other thing.

They're growing them in gardens,

picking them and eating them.

And here we have a very long process,

like even with organics and other stuff,

it's a long process before they get to us.

And they just don't have that nutritional,

mineral,

vitamin.

And then the taste component to it.

And it's,

I think both of us are just so we know the facts and we know some of the information and data around it.

It's not that so much right now that we' really in awe about.

It's just like we can,

we can sense that people are really looking at this and going,

I shouldn't feel like this at,

you know,

if it's 20,

30,

40,

50,

like,

you know,

my body's achy or stiff or there's this weird thing going on.

And for years people have been told that's,

that's normal.

And I think people are now waking up and going,

it's not.

And food should taste good.

And after I eat,

I should be nutritionally and vitamin satisfied.

Yeah.

And we're one of the countries that had the most amount of like,

supplements too.

Don't get me wrong,

supplements have a great time and place.

I recognize.

I love my vitamins,

I love B vitamins and my body loves them,

but I'm not getting enough in my food.

So it's like now we have these supplemental companies that are ramping up and they're like,

well,

you need this.

And you take it.

Yeah.

Like,

because you feel good.

Because again,

we're not getting it from our food.

It's just like this imbalance of supplements are great.

When we have great food,

we shouldn't need all these extra supplements either.

Yeah.

And I know we.

We've kind of harped.

There's a lot of talk on the pharmaceutical world and,

you know,

they're out to make money.

But I kind of feel like,

I mean,

not an eye opener,

but paying attention to all the supplements that we're taking too.

Like.

And I will be honest,

I do take a lot,

but I also know my food source probably isn't the best.

And here's my eye opener.

Like,

what are you taking in,

Kim?

And look at what you're all taking.

And that's not okay.

Like,

wow.

Yeah.

It's just.

I think the beautiful thing is,

like you said,

the eye opening about this.

There's things we're seeing.

As you know,

Kim,

I had my health stuff here is really,

I'd like to use the word forced me to look at this stuff.

And I,

like,

in depth for years now.

And I am also sitting here with my eyes open.

Have an eye opener.

Go on,

look closer,

look more,

look deeper.

Keep looking at this stuff,

Jill.

Like,

some of the foods that I'm eating,

choosing

the reactions that my body has given me,

there's a lot we can do about this.

So there isn't hopelessness in this.

There's a lot we can do about it.

You can still eat certain foods and you can still take certain supplements and do what you need to do.

It's just being more conscious of it in it,
being more present in it.

And.

Okay,
it's like,
I hear for every action is a reaction.
Doesn't matter if it's good or bad,
but every action.
So it's like you take in food,
there's going to be a reaction in your body to that food.
Pay attention.
Yep.

And I think we just hit in our country anyway,
and in our culture,
we just hit a tipping point where the amount of.
I'll just put it all together like crap.
Whether it's chemicals in soil or food or,
you know,
junk food or whatever,
we just hit a pitch that it tipped too far
and the effects are coming out in the bodies
and at a variety of ages,
like you said,
from children on.
And it's just time.
It's time for us to course correct.
Yep,
yep.
Gotta see it to course correct.
And it sounds to me like we're seeing it.
Wow.
Yeah.
It's
Yeah.
I have all these thoughts now flowing through my head of seeing and like recognizing all type what I,
what I ate
and then what my body did.
Then what say what I thought about this food or what I thought about the supplement
and then it didn't,
it didn't do anything
and like all of it kind of coming together.
Yeah.
The exposures.
The exposures is right.
And paying attention to that correlation,
that cause and effect
and course correcting
and just do it in increments.
It's not a big thing.
You don't need a big huge change.
Just you know,
very slowly just stick to it.
It's not hard to do.
Your body's going to talk to you every day.
You got help.
Okay.
Wow.
Big stuff moving today.
Lots of yawns.
All right,
thank you Jill.
Thank you everyone.
Yes,
thank you Kim.
And thank you everyone for listening.
Until next time.