my wife and I like we love we love going out to eat like we're big like Yelp people too

like we love like really good restaurants so that's like the tough part for us is like every virtually every

restaurant that we know of, their food, even if it's advertised as something that is better

is going to be poisoned to some degree. And that's what's so tough because we love eating out.

I know. It's a trade off. And I think the way I rationalize it is, you know, if you work on yourself and you try to keep yourself strong and you work on a lot of detoxes generalized in your lifestyle, then, you know, you can still handle an amount of toxins and your body can process it through the liver you might take a hit on

maybe some energy or or whatnot but i definitely feel it in bloating like anytime i go eat at a restaurant

um and i try not to allow my psyche to slip into the shame that i did it the uh the of how I'm going to feel afterwards, but it always

does. And then inevitably, I do feel like bloated when I eat restaurant food, like within 12 hours.

Yeah. I mean, you could take contingencies. You could take enzymes with you, and take a probiotic right after.

And it's tough because it's like you want to have an experience, but they won't let you have

the full experience.

The full experience that you'd really like, which is no fluoride in any of the water sources, that, because if they have frozen foods, what's the water they're using for the frozen foods?

It probably is fluoridated, right?

And then the sprays and then,

and of course, they're going to cut costs as much as possible. They're not going to go for the high-end organic food. Well, I was even thinking about that when it comes to just organic farms,

though, Amanda, like, are they using non-fluidated water? Probably in most cases, no, they're not. They're probably

using city water, tap water to spray all over their food. It depends because if they're out in

the country, they may have a well. And if they have a well, then you'd be all right with that. So it does

depend on the location of the farm and all of those factors,

but you don't know what they're doing next.

So that might be fine in the production stage, but then it goes to the packing

plant.

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