I’m a big fan of expectations. This module provides a brief outline of what you can expect throughout the course, how to connect with me when you have questions, and contains the download link for the Cut the Crap PDF Workbook.

You will get out of this course what you put into it. 

That's why the first step in making change is to first explore why you're here.

Cut the Crap is designed to give you options, by empowering you to make more educated decisions about your food choices, and leave room for flexibility based on your needs, your family's needs, and food accessibility. 

That's why in this Module, we'll discuss a mindset technique I call Good, Better, Best.

Throughout the CTC course, we will often refer to the term organic. While this is often the best choice, it is not always accessible or affordable, and in some cases, the organic label may not even be reliable. 

Let’s talk about what it means for a food to be labeled “organic.”

Arguably our body’s most crucial use for fat is that it is the primary structural component of every cell in our body. What’s more, our brain is nearly 60% fat and relies heavily on fatty acids to perform, which our body must obtain from dietary sources. Digging a little deeper into the fact bank, we need dietary fat in order to be able to absorb fat-soluble vitamins such as Vitamins A, E, D and K.

But not just any fat will do…  

In an ideal world, all of us would be eating locally and organically grown, whole foods to support optimal health. But let’s be real – that is not the case for many of us. Either we don’t understand the value, cannot access such things due to location or affordability (or both!), or increased reliance on prepared and prepackaged foods due to a busy lifestyle. 

It’s a disheartening truth that our society has taken the consumption of sugars to an alarming place, in a way that disrupts our hormones and causes obesity, inflammation, and chronic illness. Research is beginning to show the effects of sugar overconsumption (both refined and unrefined) on Alzheimer's, heart disease, & metabolic syndrome (which is an umbrella term for being at high risk of heart disease, type II diabetes, or stroke)…

…grains can also be difficult for some bodies to break down properly, and over time, the genetic modification of various grain crops has had a vastly negative impact on the environment and our bodies.

Imagine what would happen if you were to go out and eat the green off your garden's Douglas fir or maybe the magnolia tree. How do you think your body would tolerate it? Could you chew it properly? Would you be able to digest it? Would it poison you, or if not, would it cause stress to your body's immune system as something foreign? 

Choosing non-toxic cookware and food storage is an important part of this process. Why spend that time and effort into making sure you have a lovely cut of meat from a local pasture, only to expose it to toxins while cooking it? 

Though some influencers might tell you differently, caring for your cast iron is not that complicated, and there are many right ways of doing it. Practice patience with yourself as you get the hang of it (it does require consistency), and remember that your cast iron will never judge your technique (and neither will I).

Before you begin looking at labels, it’s important to cull out the expired, the moldy, the mysterious-smelling, and the stale foods. Not only do those foods add to your toxic load if consumed, but culling them out cuts down on your work for the rest of this phase. 

What’s the rest of your story?

I have one final Workbook prompt for you, but before you do that, here are a few things I want you to know.