Ginger Morris: 0:07

Hey, welcome to I Heart my Age, the show where we talk about loving, being kind and finding more confidence in yourself at your age. As we age, with your health and wellness always in mind, my goal is to help you reach yours. So today let's dive right into nutrition once again. And we have a chef here today. Oh, we have MasterChef Geeks here today, and let me tell you a little bit about Geeks. He just was in and on and is airing on MasterChef Generations, correct?

Christopher Geagon: 0:55

That's correct. Yes, I'm a baby boomer.

Ginger Morris: 0:58

He's a baby boomer just like me and probably lots of you.

Christopher Geagon: 1:04

Yeah.

Ginger Morris: 1:04

Yeah.

Christopher Geagon: 1:05

I just made the bathing foamers. 1964 Was the cut off, so I was born in 63.

Ginger Morris: 1:12

Oh, okay, you had to put that in there. I see that. Well, yeah.

Christopher Geagon: 1:16

So I would have been generation X, I guess one more year later.

Ginger Morris: 1:21

Oh, right right. Okay so yeah, no, no, no, no, no. Well, I mean, I saw that you got your apron, you know something as a matter of fact, I have it right here.

Christopher Geagon: 1:34

Oh, by coincidence, Look, mask the show, oh nice Congratulations.

Ginger Morris: 1:43

That had to be tough to get into that show. I mean, there's tons of people who are really good chefs in this day and age.

Christopher Geagon: 1:53

I don't think it was my cooking skills, I think it was my accent.

Ginger Morris: 1:56

Oh, your accent. It could have been. It also could be your personality.

Christopher Geagon: 2:02

Or it could have been. I'm probably one of the most in best in shape baby boomers out there in the country, so they needed someone in shape.

Ginger Morris: 2:13

So that's kind of Well, that you are, and so that makes you what Around 60 years old, 61?.

Christopher Geagon: 2:22

I just turned 61.

Ginger Morris: 2:24

Oh, happy birthday, baby boomer. Thank you Happy birthday to you, so okay. So yeah, let me see those arms. Give me a flex, those are really nice, yes, I've been working on those for years. For years. Yes, and that's the thing. Nutrition is all about continuingly. I love it, continuing to be and eat the best food you possibly can right from this earth, Absolutely.

Christopher Geagon: 3:00

It all starts with nutrition.

Ginger Morris: 3:02

Right, right. So, and I mean, to get those muscles, you need that good nutrition. So exercise and nutrition go really well together, like we know, and we've talked about many, many times over many years, starting with Jack Jack LaLanne you know I was going to mention him as if I was going to mention Jack LaLanne.

Christopher Geagon: 3:24

That's right, I was going to mention him. I was going to mention Jack LaLanne, that guy. If you look him up on YouTube, all he talks about, as well as one specific one, he says do not eat that processed food. That was back in the 50s. He started saying that.

Ginger Morris: 3:41

That is correct, right.

Christopher Geagon: 3:43

He was 100% correct. That's when all that stuff started going into the supermarkets in the 50s and he said don't eat it. It's poison. And you know something, the guy was way ahead of his time. He sure was. Yeah, he was my idol.

Ginger Morris: 4:00

Yeah, a lot of people's idol, that's for sure. Also, tony Horton, p90x. Oh, tony, I mean he's just a marketing. That's his idol too.

Christopher Geagon: 4:09

Yeah, I mean and that Tony. Horton, he's just. I mean he went to URI. You know, I grew up in Massachusetts so URI was right down the road, right. And what a marketing. He's just a marketing guru number one, but you know he got educated in it too, though. He had that education, and I think it's very important you know being in the fitness industry to have some sort of education in that field. That is correct.

Ginger Morris: 4:33

I agree. Well, I went to school with Tony Horton too. You know, I went to school with Tony Horton. I went to school with Tony.

Christopher Geagon: 4:40

Horton myself, high school, trumbull, connecticut, trumbull, connecticut, trumbull. I had a buddy that I played at Springfield College who's from Trumbull?

Ginger Morris: 4:50

Oh nice.

Christopher Geagon: 4:51

The only time I've ever heard. This is the second time I've ever heard the word Trumbull.

Ginger Morris: 5:00

I know it's a very small town, right.

Christopher Geagon: 5:03

It's non-existent.

Ginger Morris: 5:06

Okay, I wouldn't go that far. So, christopher, christopher's real name is Christopher Giggins and you were born and raised in Massachusetts. Is that correct?

Christopher Geagon: 5:16

Yep, I was. I was born and raised in Fall River, massachusetts.

Ginger Morris: 5:20

Okay, and that's where the nice, awesome Boston accent came from.

Christopher Geagon: 5:25

Well, you know actually it's more of a Providence Rhode Island accent. Swansea, Massachusetts, is only about 12 minutes outside of Providence I'm like an hour south of Boston. So I'm more towards like you know, like if anyone knows their geography with the curve, I'm right here at the bottom of the neck, okay so you're in Cape.

Ginger Morris: 5:51

Is that the part of the Cape?

Christopher Geagon: 5:53

Yeah, kind of at the beginning of the. Cape, I was like about 45 minutes from Hyannis.

Ginger Morris: 5:58

Oh, nice, very beautiful.

Christopher Geagon: 6:00

Yeah, 40 minutes from Newport, 10 minutes from Providence, beautiful area Definitely. We were in the Bay Area.

Ginger Morris: 6:06

Okay, so you went to college in Massachusetts as well, and I heard you were on the football team.

Christopher Geagon: 6:14

I got accepted to Springfield College. That's right in western Massachusetts and yeah, I played four years of college football there.

Ginger Morris: 6:21

Nice, that's where I got my degree. So you started young, started thinking about nutrition, right?

Christopher Geagon: 6:27

Okay, well, you know you don't really think about nutrition so much when you're young.

Ginger Morris: 6:32

You know what I mean. Like.

Christopher Geagon: 6:34

I was into a lot of sports and you know baseball, hockey, football, that kind of you know. That was kind of the incentive, what I wanted to go for my degree in. You know something, know something. I wanted to learn more about the body and how it works.

Ginger Morris: 6:47

Sure, sure. So how did you start doing your show on the Internet, facebook, so forth? Your cooking show? You do a little cooking show about nutrition, how to stay in shape, quick, easy, fun, fast meals that could perhaps, you know, help others too. And I heard you're going to tell me something right now in your kitchen that you're going to be working on for us.

Christopher Geagon: 7:12

Oh, yeah, so we can do it too. You know I already have it, but I had to do this show, so I had to stop my whole day for this.

Ginger Morris: 7:22

Oh. Well, I appreciate you being here here you know?

Christopher Geagon: 7:27

no, I appreciate you asking. Oh, thank you yeah thank you you know. So what happened was probably about seven years ago, you know. I just had it up to here with the client saying chris, what do you eat? How can we, what do you eat? Then and I said you know something, something. And that's when Facebook started going live. So I said I'm going to go live on Facebook Saturday night and I want you guys to tune in, okay but hold on, hold on, hold on, geeks, you're a personal trainer as well. Yes, yes, okay.

Ginger Morris: 7:57

I want to make that clear to our listeners so they know who your clients are.

Christopher Geagon: 8:04

So go ahead. Yeah, so, because so they know who your clients are, go ahead. I went to school for exercise physiology and I got out and I just happened to fall into the fitness industry as a personal trainer back in the late 80s. There wasn't many trainers around at that time If they were just kind of bodybuilding coaches, there wasn't really a personal trainer and then after a while they started getting the certifications and this and that.

Christopher Geagon: 8:25

So I've been in it for a while and fortunately it's what I've done for a living. I was able to maintain that type of business and I opened my first business probably about 20 years ago, something like that, and I haven't looked back since.

Ginger Morris: 8:46

Good, okay, so tell us about what you're going to cook today. Or are you cooking, or are you just going to explain some nice recipes?

Christopher Geagon: 8:55

No, I can definitely cook, all right. But so you know, I don't know if you know this or not, but you know, pretty soon Wikipedia is going to have this name, it's going to be called a gigatarian. You know, I don't know if you know this or not, but you know, pretty soon, you know, wikipedia is going to have this name, it's going to be called a gigatarian, you know.

Christopher Geagon: 9:10

And then, what's a gigatarian right? Well, a gigatarian is my last name. It's gigan arian, like a pescatarian, a vegetarian. But if you're a gigatarian, you eat everything, but in moderation, but no drinking alcohol oh, that's right it's poison. Yeah, it was poison for me. Anyways, I'll be. I'm 23 years, sober july 17th, so I just had my congratulations oh, wow that is unbelievable.

Christopher Geagon: 9:42

That is great to hear, if I didn't put the drink down, I wouldn't be talking to you. No, absolutely not. I'd either be dead in prison or you know, or just big, big and fat. I'd be big and fat, Okay well, I'd be eating unhealthy food, drinking, boozing it up. You'd be like she wouldn't even recognize me.

Ginger Morris: 10:06

All right, well, I'm not going going there, but put that apron on for me, put that, master chef I tell my clients so.

Christopher Geagon: 10:11

So if uh, all right, so all right, so here's what I gotta do. All right, I'm just kidding, you know. I finally figured this out after about three years. You don't put about, you put it on like this, right, I had to show you because this is part of getting all the wisdom. I love being this age.

Ginger Morris: 10:31

I hot this age and then I spin it around and then I put it on before.

Christopher Geagon: 10:37

I used to try to do this, it just didn't work. So here's what magic happens right now only in Florida. This is my new kitchen in Florida, oh yeah.

Ginger Morris: 10:53

Very nice.

Christopher Geagon: 10:54

I had a couple of kitchens in the last couple of years, but you know. So, basically, what I try to do is you know I have my age, you know. You've got to understand that. You know our age. You've got to be, you've got to take care of your health. You've got to understand that, our age. You've got to take care of your health. You have to be eating sensibly and you've got to know what you're putting in your body. As a geek of care, I'm going to make up a turkey, a very lean turkey meat, but I'm also going to add some vegetables to it and we're going to enhance the nutritional value.

Christopher Geagon: 11:30

Yeah, and so that's what we should be thinking about at 60 years old. Okay, right, no processed food, just keep you know, 5% of the time. Okay, all the rest is good.

Ginger Morris: 11:43

Clean mean clean mean fighting machines. Clean good clean mean clean mean fighting machines.

Christopher Geagon: 11:47

Clean, clean, all right. So so I have my, I have my therapy, and you know, and I always think of calories too, like how many calories is this burger going to be? What's the percentage of fat? Well, you know, I know off the top of my head because I've been doing it for so long. But once you practice that you kind of read some labels and you do, you start to figure out. You know, it becomes a very easy thing to do, you know.

Ginger Morris: 12:10

Second nature, yep yeah.

Christopher Geagon: 12:14

Yep, yep, and you know, and again, most people that are fit and healthy eat good all the time, pretty much, you know, yes, they do.

Ginger Morris: 12:24

It's a consistency.

Christopher Geagon: 12:24

It's a you know again, pretty much. Yes, they do. It's a consistency. Again, I hot my age right. You're smart enough at our age. Also, at this age, we have to roll more, stretch more. I wish I had all the people that I told them don't worry, when I get your age I'm never going to be like that. But I'm like that, I'm broke, I get up and I'm going. You know there's the aches and pains. I have my hands and you know, but we've got to keep moving. We've got to keep moving.

Ginger Morris: 12:55

That's correct, you've got to keep moving. Yes, we know that that's the best thing.

Christopher Geagon: 13:00

All right. So I'll give you a demonstration. I said, you know I'm not going to go and cut up all the broccoli today. So I get some broccoli slaw, I get some spinach okay, I'm going to add that to my burger with some onion, okay, and that I'm going to infuse it. So I'm going to cook this first right and we're going to mix it in. Want to, I want to make one burger today.

Ginger Morris: 13:26

Okay, that's fine, all right, so I got the broccoli that'll be your lunch yeah, exactly right.

Christopher Geagon: 13:33

So I break up some spinach. Can you see me if I'm over?

Ginger Morris: 13:37

there um. I can see you, yes, I can see you yes okay, all right, you're good, you're good, I know I know this is.

Christopher Geagon: 13:47

So I get a little bit of avocado oil in here, right?

Ginger Morris: 13:51

Nice yes.

Christopher Geagon: 13:52

Yeah, a little avocado oil. You know olive oil is fine, like I. Really, you know, I think you're very conscious of you know, you don't want to spend a lot of time making stuff. I mean because, and hey, and again, at our age, right?

Ginger Morris: 14:14

Yes, our age.

Christopher Geagon: 14:16

Usually we don't have any kids around. Now you know we're all alone. You know you get a boyfriend, girlfriend, husband, wife, but all the kids are gone. So you don't have to sit down and worry about what everyone else has to eat, you just make it for yourself.

Ginger Morris: 14:32

You know, it's all about taking care of yourself at that age that's correct and keeping ourselves well enough so our kids do not have to take care of us. That's a big thing.

Christopher Geagon: 14:46

I think we've discussed that. I discuss that all the time with my clients. You know my priority at the average age is 40 to 80. That's my clientele.

Ginger Morris: 14:55

Okay.

Christopher Geagon: 14:55

You know when I try to explain to them, you know we're going to do this, this and this. I say this isn't just because we're going to be trying out for the Olympic team. This is so you can carry your groceries up the stairs when you're 80 years old.

Ginger Morris: 15:07

Right and do your daily chores on your own, without assistance, right.

Christopher Geagon: 15:12

Exactly, you know, that's exactly right. I mean, that's what it comes down to. Once you lose your legs, you're all done. The legs are the most important part of your body. Once you lose your legs, you can't cook for yourself, you can't take care of yourself, you end up in a nursing home and no one's going to come visit you.

Ginger Morris: 15:33

Oh, no, okay, maybe they won't come visit you.

Christopher Geagon: 15:35

You know what You're going to be laying in there saying I shouldn't listen to geeks. That's right. Actually, I'll come in here and bring you some food, okay, because you won't be able to get up, oh God. Anyway, you know that's drastic but you know, it's true, it's true, you know what I mean.

Ginger Morris: 15:59

I know it is right, that's why I'm doing this show. I hurt my age.

Christopher Geagon: 16:01

That's why we're doing the show right right, I think I'm gonna cut some onion okay and I only have the broccoli in there. I have the spinach so are you?

Ginger Morris: 16:12

timing me? Yeah, we're timing you. You have 5 minutes. I have 5 minutes right, right, and then we'll put this up on the website too, on my website and yours. If you have one, I think you do, I don't have a website. No, I don't we'll link you in. We'll link you in for your clients as well.

Christopher Geagon: 16:34

Yeah, exactly All right. So, now I just have a little bit of pepper in there, a little bit of sea salt right.

Ginger Morris: 16:42

Yeah.

Christopher Geagon: 16:44

What I'm doing. I'm just cooking up these vegetables, right, just so they get a little flavor. These vegetables, right, just so they're, they get a little flavor. And you know, if I just pour them into the burger and then I throw the burger on there, they're not going to cook they're not going to be sauteed. Okay, you know. So that's why I do that.

Ginger Morris: 17:00

I can almost smell it right from where I'm sitting.

Christopher Geagon: 17:04

Oh, I'll tell you it smells so good. You know, like by default. You know like you were saying before I started cooking for my clients right on Facebook. And it was something that they looked forward to and I've always cooked. Growing up I used to watch my mom cook. You know, back then you cook shepherd's pie and meatloaf and all that stuff. But it still gave me the. It still gave me that like the feeling of you know, you've got to pay attention to things in the kitchen.

Christopher Geagon: 17:34

You know, how, when you smell this, you do that, you put this in and that's just. You know. You just learn by experience.

Christopher Geagon: 17:42

You know, so cooking, cooking is not a hard thing to do. It's just that you know, some people just don't like to pay attention, that's all it is. They want to do something else go watch a football game, but anyways. So I think it's all done here. It's all done now. I'm just going to add can you see me? I can't really see you because I'm old. So I'm going to see you that good because I'm old. So I'm going to take about a quarter of that.

Christopher Geagon: 18:14

I'm just going to mush it right into here. Right, okay, it's going to add right to the burger. Now the thing is that 97.3, that's what I have in the turkey meat, so it's not going to be a lot of fat in that meat anyways. All right, so you know, but you need some, right yeah?

Ginger Morris: 18:33

you do need fat, but what I'm?

Christopher Geagon: 18:34

saying is that when you add the vegetables to it, it's going to add a little bit of moisture to it, so it's not going to be all fat anyways.

Ginger Morris: 18:41

Oh, I see it's going to make a patty.

Christopher Geagon: 18:44

I'm going to get this back over here, wash my hands.

Ginger Morris: 18:50

That's important yeah.

Christopher Geagon: 18:53

I keep my hands washed. All right. Now, how long is this going to take? Well, it depends on how thick it is. All right, Okay, how thick is the patty? How do you want it? You know it's your day.

Ginger Morris: 19:04

You can make it any way you want, right? That's the fun part.

Christopher Geagon: 19:11

You put carrots in there if you want. I really don't care for carrots, so the carrots aren't going in.

Ginger Morris: 19:18

Say carrots one more time.

Christopher Geagon: 19:24

Are you going to be one of those people?

Ginger Morris: 19:27

No, I'm trying really hard not to be. I know people. No, I'm trying really hard not to be, I know.

Christopher Geagon: 19:34

But it's an awesome accent.

Ginger Morris: 19:36

All right, so go ahead all right.

Christopher Geagon: 19:38

So what I did last night? Uh, because I made some homemade hummus, all right, oh oh, yummy, yummy, yummy olive oil, tahini, honey, put some honey in here, right, that everything, bagel, spice and some lemon, and you can make it to the consistency you want. I like it when it's a little like pasty, like this, all right, yep, but that's going to go on my wrap. I've got a protein wrap. I'm going to show it to you. All right, as you can see, I flipped it, but look at the color. See the color of that.

Ginger Morris: 20:14

Nice yes.

Christopher Geagon: 20:16

I'm going to brown it on both sides and then let it cook through. But this is something that I talk about with my clients continuously, about healthy eating, because you can't out-exercise your diet. You can't. Studies have shown once you hit 60, that's when the metabolism not before 60, a new study came out a couple years ago out of Sweden and the Netherlands your basal metabolic rate, your BMR, really starts to change at 60.

Ginger Morris: 20:48

Right, I know that I felt that too.

Christopher Geagon: 20:51

Yeah, that's when the real metabolic changes happen. I mean, you get a lot of hormonal changes in your late 40s up until 60. And that has a lot to do with storing and also expending fat expenditure. But if you eat right and you keep your sugars down and get away from the processed foods and exercise, at least you know, four or five days a week, you'll be fine right right.

Ginger Morris: 21:23

You just gotta eat right and move how long you've been dancing.

Christopher Geagon: 21:28

Well, you've been a dance instructor for how long right?

Ginger Morris: 21:32

Right. Well, I started dancing at the age of four, so I've never stopped, exactly.

Christopher Geagon: 21:38

That's the whole thing. You can't stop.

Ginger Morris: 21:40

No, you can't.

Christopher Geagon: 21:41

You know, chris, how many you know. I see guys at the gym and women at the gym are like, oh, you're here all the time. I said, well, this is what I do for a living. I live this. This is my life.

Ginger Morris: 21:52

Right, it's a lifestyle that we need. We all need to really try if you want to think about longevity, especially when you get in your 60s and you start thinking about you know you're closer to you know, yeah, a change you're closer to 80 now you know, and that's all right, I'm gonna get my protein wrap.

Christopher Geagon: 22:19

But what the thing is, too, is that you know, no matter how and I'm going to use myself as an example, and not many people know this, but a few people do is that you know as you get older, there's things that, genetically, you just can't change. It's just going to happen. No matter how good you eat, no matter how you know you stop drinking, it doesn't matter. Changes happen in your body. Why I say that is I have Barrett's esophagus. I was just diagnosed with it last year. That's a precancerous cell on the esophagus.

Ginger Morris: 22:55

Okay.

Christopher Geagon: 22:56

The only way to fix that is you got to monitor it to make sure that it doesn't turn into cancer. So I have to get endoscopied every two to three years.

Ginger Morris: 23:06

Okay, Now look at me right. I eat good.

Christopher Geagon: 23:10

I don't drink, I exercise, I still got it. I said to the doctor. I said, well, what's up with that? Well, he said what? And I said well, he says there's a muscle in there. You know, your muscle gets weak and if you eat before you go to bed and you know, and then you get re-girded, you know all these things, but a certain amount of people get it. I got. So that can turn into cancer. No matter how good I eat, it doesn't matter. I don't drink, I don't smoke, I'm not a diabetic, I don't have high blood pressure, I get all of being flat. So chances that I will get it are very slim.

Ginger Morris: 23:47

But you know, something.

Christopher Geagon: 23:50

Why do I have it? You start to recognize the fact that when you get to this age, things do start to happen. They change yes and the more you drink, the more you don't exercise, the more you sit around and whatever you're doing and not taking care of yourself yeah, you've got a higher chance of dying a lot earlier.

Ginger Morris: 24:17

That is correct. But you know, I mean, If you're healthy to begin with, any ailment should be easier.

Christopher Geagon: 24:27

You know all these metabolic dysfunctions that you have.

Ginger Morris: 24:30

Yeah.

Christopher Geagon: 24:31

You know, when you're 75, 80, you know, can you get up and walk around, can you go? You know what happened. Think about this. You take, you know, all your whole life. You work hard, you work hard, you work hard. And then you know, all of a sudden you retire at 70, which most people do. Right, they got about 15 more years to live. Guess about that. You got about 15 more years to live, that's about it. You've got about 15 years left and you say, oh, I'm going to take that vacation to Greece. Well, if you go to Greece, they don't have any elevators. Do you know that? You've got to go to Italy? You've got to walk the stairs, you've got to be moving, and 90, not 90, 50% of Americans are obese.

Ginger Morris: 25:10

They've got to sit on a tour ship. You know 50% of Americans obese, right. So this is, this is right. But this is why I am doing a program like this so people see and meet people like you who really try very hard to take care of themselves, and it shows inside and outside and it also you will do better through. You know, if they're telling you it may become cancer, this is helping you by eating right. So food is our medicine and that's what you know we're trying to do and show others.

Ginger Morris: 25:45

I, as a breast cancer survivor myself, many years ago, if I wasn't doing and the doctor did tell me that if I wasn't aware of my body because dancing and fitness and so forth, being in good shape, eating right, I don't think I would recognize that I had a mass in my breast which I found myself because I was aware of my body as an instructor, as a dancer and so forth. So there's so many things that help you and it's making sure that you are going to the doctor, you are doing your regular checkups and so forth, because it's all about knowing what your body's doing. All about knowing what your body's doing and I feel if we're eating right and moving and doing the things we should be doing, we will be better off, you know.

Christopher Geagon: 26:44

You get to recognize your body. You understand how it feels, we know there's something wrong with it. You know people that don't take care of themselves. They don't, they don't, they don't feel any. You know, they don't, they recognize until it gets too late.

Ginger Morris: 26:58

It's too late, right Most of the time.

Christopher Geagon: 27:00

When I was like 58, I started realizing that you know, I'm going to take my food a little too much you know, so over the years that's been happening and so I said I got to get this checked out. And when I got it checked out, you know that's what happens, you know. But if I didn't get it checked out and I just kept taking Rolades or Tums and eh, I'll be, all right, you know, and I wait five more years. Guess what? All of a sudden I've got the problem.

Ginger Morris: 27:26

It would be a problem. Right, it's a real effect. Then there would be an issue.

Christopher Geagon: 27:30

Right, but that's right. You get to know your body, you understand your body, you know, you know.

Ginger Morris: 27:36

Right, it's preventative, preventative care.

Christopher Geagon: 27:43

Yep so important.

Ginger Morris: 27:45

Yep, you know. So what do we have here going? All right.

Christopher Geagon: 27:49

What's going on here? It's almost done. You know we've been talking so on. Here it's almost done, you know we've been talking okay, it's almost done. Okay, this burger should take about seven to ten minutes, depending on how you like it right? This is pretty much I think about one more minute, and and how?

Ginger Morris: 28:05

what kind of wraps I mean? You know that I can. I can purchase what kind of wrap is that?

Christopher Geagon: 28:11

All right, these are the kind of wraps I buy. They're called Flats, Oat, Bran and Whole Wheat and they're called Lavish Wraps by Joseph's. Now again, anything in the bag. They have to add stuff to preserve it. They have to. But you know you always got to look for the ingredients that are important to you. Like is this a whole? This is made of whole wheat flour. Okay, not, not.

Christopher Geagon: 28:37

Not the processed flour, okay, okay so it's whole wheat flour and oat fiber and those are like the first ingredients, so that's the most of what we have. Okay, then again it adds down. It's got some, you know, add some potassium and some sodium based stuff and so on is it a gluten-free product as well?

Ginger Morris: 28:56

some people like to know what's that? Is it a gluten-free product as well?

Christopher Geagon: 29:02

some people it's gluten-free yeah okay, all right, yeah, but you know that gluten stuff that's a bunch of hype, that's a bunch of bs all right and I want to tell you people are going to start emailing you. He doesn't know what he's talking about. Gluten is a necessity in grains and barleys. It's the protein in there.

Ginger Morris: 29:27

Some people are allergic. They go to doctors and have been told this.

Christopher Geagon: 29:32

There are some people. Everyone is telling them I need to go to doctors and have been told this. Yeah, they are. There's some people but everyone's telling them I need to go gluten free. Stop eating stuff out of the bag. There's no gluten in this onion. There's no gluten in these vegetables, right? So stop eating that. Stop eating the stuff out of the bag and all the processed stuff. Maybe your inflammation will go down. Right, yeah, I mean eating stuff out of the bag and all the processed stuff. Maybe your inflammation will go down. I mean, there's so many variables. But when someone says to me I go, did you ever get tested? No, but I think I am. It's probably not gluten. It's because you eat. Like shit you eat and shit Food.

Christopher Geagon: 30:14

Okay, we understand that gigs don't get it wrong, and what I was going to say protein wraps right, I got for this whole piece. It's only 60 calories, right, and it's got 60 grams of protein, all right. So we get 6 calories here, which I'm not even going to eat the whole thing, right? Yep. And then you have like another 170 for the burger, another 30 for the vegetables, another, say, 30 or 40 for the chickpea, the hummus right Yep.

Christopher Geagon: 30:53

So you're looking at maybe this burger right here is like 250, 260 calories and most protein. It's probably about everything that's here has got some fat protein and it definitely has got some carbs in it, but this is very healthy, okay, very, very healthy.

Ginger Morris: 31:11

Some good carbs, right? Oh, these are all good carbs. Yes, Yep.

Christopher Geagon: 31:17

Fiber. You know. You know what the biggest thing is. Most people don't get enough fiber in their diet, like 85% of the people in this country do not get enough fiber during the day. Now, fiber is sugar.

Ginger Morris: 31:29

Fiber is so important. Yes, I do Fiber is insoluble.

Christopher Geagon: 31:33

Insoluble fiber. Right, starch is the fiber. Okay, it's all fiber, but we get away from it, eating too much stuff in the package, in the boxes. Okay, Right Again, it's so simple to live healthy. It really is.

Ginger Morris: 31:51

Yep, if you do it, you do it right and you know what you're doing. And that's why you're there showing us some good ideas and ways to go to feel and look better, feel better. Huh, and feel better and feel better yes, most certainly. Yeah. And the energy thing right, because when you're eating bad carbs you do get that sleepy effect afterwards Right, and you really don't want that during the day. You need that power energy nutrition to get your day moving and grooving.

Christopher Geagon: 32:30

Right, well, yeah, the thing is, when you eat simple sugar glucose, these foods that have no fiber in it, that can't slow down the digestion of that glucose molecule, you spike the insulin and the number one thing insulin does. Its main job isn't to bring the sugar levels down in your blood so you're not diabetic. Its main job is to prevent you from using any other energy source until the sugar is gone, so that insulin actually blocks fat release. Okay, Okay.

Christopher Geagon: 33:09

So if you have a sugary candy bar, the brain says, whoa, we got all this sugar in here. Let's use up that energy source first before we tap into our fat zone, right, Okay? And if you're not tapping into the fat zone, right, it's going to stay there. It's going to stay there, right? So you do this all day.

Ginger Morris: 33:28

Drinking a Coke or Cola.

Christopher Geagon: 33:29

Yep.

Ginger Morris: 33:30

Definitely so we want to stay even keel, right, even steady as we go? Yes, so I'm sorry I didn't hear you. Yeah, you try. All you do is try. Oh, yes, we're always trying and we're doing our best and forgetting the rest. Right, that's what we do all the time. Yeah, that's right. So you gave us some really great ideas today, Geeks. Hopefully we can have you on again someday soon on our show. We'd love to have you. You're very entertaining and you know your stuff. You definitely know your stuff. Oh, nice, I know.

Christopher Geagon: 34:13

You can get really adventurous and put a little bit of mustard and ketchup if you really want.

Ginger Morris: 34:18

Okay, well, I don't think we need to, but okay, so then you just flip it over.

Christopher Geagon: 34:24

Uh-huh, see that, and then you just wolf it down. Nice, I love it, but I can't eat that anymore, though, because I have that disease. Yeah.

Ginger Morris: 34:32

I have that disease. Yeah, I have that syndrome. Okay, all right. So what was that called Geekology? Wait, no.

Christopher Geagon: 34:42

Remember, I'm not a vegetarian, I'm not a pescatarian, I'm a geekatarian, a geekatarian, a geekatarian. It's going to be on.

Ginger Morris: 34:50

Wikipedia. Someday We'll check up on that, but I really appreciate your time. Good luck on MasterChef Generations.

Christopher Geagon: 34:59

Very exciting, I'm dying with my apron. They're going to bury me in this, you know.

Ginger Morris: 35:06

No, I hope.

Christopher Geagon: 35:08

I know you love that thing.

Ginger Morris: 35:09

I hear about that all the time.

Christopher Geagon: 35:11

People will exhume my body just to taste it. That's right. A hundred years from now.

Ginger Morris: 35:16

A hundred years it's good worth a lot of money. That's right, I believe it. I believe it. Thank you so much.

Christopher Geagon: 35:23

Make sure you tune in to MasterChef Wednesday night at 8 o'clock. All right, see, if I get caught, I'm going.

Ginger Morris: 35:31

Oh man, I hope you're not getting cut, I don't know I can't tell you how long I last, you know.

Christopher Geagon: 35:42

I know If the sooner I get cut, the ratings will go down.

Ginger Morris: 35:45

That's right. All right, don't get cut. Good luck to you with that and thank you so much for being here and we will see you soon. Thank you and thanks to all my listeners for being here today. Please subscribe and follow. I Heart my Age and we'll be giving you straight. Talk all the time about nutrition, health and your well-being, and have a wonderful day. I'll see you next time. Thank you, bye geeks, bye geeks.