Food, Healing & Vitality with Charlene Day & Manon on The Healers Café

claim to fame in the 50 years of seeing nutritional clients is I do not ever give anybody the same cleanse, the same diet, the same. Everybody’s so biochemically individual that everybody has to have their own path. There’s no one way, which of course the the marketing model thinks, oh, just one thing can do everything. No, they can’t. So yeah, it’s very individualized so that they get exactly what their body is asking for not what the marketers want you to have or whatever. Sure,

Manon Bolliger  06:05

sure. So functional nutrition, which means you you do the blood work, the analysis. It actually is

Charlene Day  06:13

more. I’m more the intuitive type of functional nutritionist. Based on the 50 years of experience, I can actually look at somebody. I have a an assessment. When they fill that out, I can fill in all the blanks based on all my years of experience without any blood test. So now they sometimes bring their blood tests to me. That’s fine. Then I look at them because I I am schooled in that arena of reading them, but I don’t actually ask for that because I personally feel like I don’t need it because of my intuitive aspect of working with people. So and my experience shows me like I can almost say immediately as soon as I fill out the assessment, what’s going on?

Manon Bolliger  07:04

Yeah. Well, I think it’s interesting you raise that because you know, as naturopathic doctors, which I need to declare that I am no longer, is we really were told to take tests, do tests for everything and kind of follow the conventional pharmaceutical, you know, way of doing things, right? And so a lot of patients would come in and say, “Well, gosh, the test is so expensive. You know how can I even get on with the treatment, right? And because my my passion was more for homeopathy, in that I could see the whole just their symptoms alone told me what was wrong with them. And then you know if you’re in practice long enough, you have intuition, you can put things together, you know. And then you know sometimes they would do these tests, and then I would go, “Oh yeah, okay, I’m I’m on track. You know, but but it’s interesting that you you raise that because that is really what we need is is the ability to know ourselves and our symptoms, and to be able to share them from what’s not normal, and a lot of people, you know, assume things are normal, right? Achy, this, that. It’s like no, you know, that’s not normal, right? You’re not supposed to be achy at 60, like you know, it’s just something’s wrong, right? You know.

Charlene Day  08:37

Well, I’m gonna also share a little story. I was asked to actually teach nutrition at the naturopathic college.

Manon Bolliger  08:45

ok

Charlene Day  08:46

looked at their curriculum, I turned it down because it was too medical model. Yeah, and I’m not medical model. I am totally into the physical, the mental, emotional, spiritual, the whole person, which is why I call functional traditional because I’m going for the cause, the root cause. The root cause may be emotional, right? So we got to get down to the root cause of things, and and and the medical model and anybody trying to be like the medical model doesn’t quite do it. We need we need to be really in tune with who we are, and you know, in touch with the the emotions, the mental, the spiritual, like get get really holistic, I

Manon Bolliger  09:30

guess. Yeah, that’s interesting because I I do think that the um not the naturopaths of the olden days were yes the true naturopaths, and um and I think it’s been co opted and they’ve been bought out and it’s it’s now you know it’s a it’s a different model that you know of course might be more popular to uneducated people, but but it’s not more effective. So you know I always tell. People, if they oh, you know, you’re a naturopath. How should I become one? No, not in this model, right? Like, yeah, you know, like learn the parts and the pieces. I, I mean, I don’t regret my education. That’s not saying. And I was part of the old ones, you know, the elders. So for me, you know, yeah, we had fantastic teachers, and and they did all of what you’re saying. You know, they’re always looking at the emotional, the mental, the spiritual, the physical, the circumstances, like the person. You know, exactly. And now it’s like type on a thing, and you’re not even looking at the person, and and then you’re you’re using you may as well use any. I mean, we’re supposed to diagnose them the same way. Well, then why don’t you just make us pharma pharmacists? And they did. They gave us in BC.

Speaker 1  10:58

That whole medical model, like when when Rockefellers bought bought the medical schools and that became drug pusher school, it wasn’t medical school anymore. Well, the same thing has happened with with a lot of these modalities. I guess I’ll call

Manon Bolliger  11:14

them midwives. Same. Yeah, midwives. I mean, I had three home births, you know, with real midwives, and now you know, like they’re telling to that it’s perfectly safe to take acid acetaminophen, when you know, for goodness’ sake, like that’s been now known, you know, publicly. But it’s also a bit well not advertised by anyone who should be, but you know, they’re still they’re still doing it. If you’re doing epidurals, they’re doing it. They’re saying if you back pain, just take it. Or no, no, it doesn’t go through the blood brain. That it’s a safe. It’s been used since forever, really. You know, like it’s crazy stuff. Anyway, yeah, yeah. Okay, let’s go

Charlene Day  12:06

on

Manon Bolliger  12:06

then. So, so yeah. So you do an individual approach. So if you were to do the unindividual thing just for a moment, if you were saying the five most common things, let’s say, that people are, you know, that they need to detox from. What would you say they are like? Just from general population.

Charlene Day  12:33

Well, alcohol.

Manon Bolliger  12:36

Yeah.

Speaker 1  12:36

Coffee. Coffee. Again, of course, sugar. I mean, all all of these things cause inflammation, and and a lot of people don’t realize that weight gain actually is inflammation. You know, they don’t understand that, and so we need to find what’s the cause of your inflammation, and then deal with it because that makes all the difference in the world when we find out what the cause is, but the other thing I found over the years too is that a lot of people are reacting to the glyphosate in the wheat, so that’s another big problem these days. Because, because then when they’re and I was one of them as well, and so when you know we look at the overall diet. We need to look at all these potential sensitivities, allergens, whatever you want to call them, to these other things that now are being added into the foods, and so that’s a problem as well as the ones that are like smoking and alcohol and all the you know the the general ones that everybody knows about and just doesn’t always have the willpower to get rid of it. But but I also am a neuro encoding specialist, so I can help people both either through hypnosis or neuro encoding work with the mind if they really want to decide to get rid of something, I can help them. So, but they have to make that decision first to say yes, I do want to get rid of whatever it is-alcohol or smoking or whatever. So, I’ve been able to help people that way as well, so that if they are ready, I can do that. So, we do again. I work very all the different angles in terms of health-physical, mental, emotional, spiritual-the whole package. Yeah,

Manon Bolliger  14:28

yeah. Because I wonder if this is your experience, but I remember having patients that couldn’t do you know gluten, right, and they were off all gluten, but they went to Italy, and and then they decided, you know, this is our holiday. We’re just gonna enjoy it, and you know, they had they had pizza, and they had no problem. Right, and so when they came back, their big question was: Do you think it was mind over matter? Do you think it’s, you know, we are having a holiday. We decided, you know, not to do this, but we were, you know, they got tested for this apparently, right? Not not through me, but so they felt that they really were gluten sensitive.

Speaker 1  15:22

Well, when they do their research, they’ll find out the glyphosate’s not in the wheat over in Italy. That’s right,

Manon Bolliger  15:28

exactly. And so then it becomes it. That’s the problem, right? Yes. Same with milk, you know, or the cheeses, right? Like they’re not using what is it called? Rennet, natural, right? There, there. It’s an artificial one, which changes completely the microenzyme capacity of it, right? So,

Speaker 1  15:51

yeah,

Manon Bolliger  15:51

it’s um, yeah. So it’s not like oh, you’re sensitive to milk. You’re sensitive to U.S. and now Canadian milk because Canada is following suit beautifully, and although

Speaker 1  16:04

I always taught clients though that I would I would do I think you can see that the big the big circle there I was taught that the cow milk molecule was that big, and mother’s milk molecule from humans that big. So when you put something that big into a human,

Manon Bolliger  16:22

yeah,

Speaker 1  16:23

it causes inflammation. So that’s why kids get ear infections, and because because they’re having a milk that’s meant for a caf to grow into a one-ton animal into their little tiny body, it can’t handle it. So I’ve taken people off milk, cow milk, for ever since I’ve been in practice, I think because that’s one of the things that helped me getting off milk. So,

Manon Bolliger  16:45

right, right, yeah. Well, it’s interesting too because if you have raw milk, then you have everything it takes to digest it, even as a human. I’m not sure how young, you know. I do. I have. I agree with you somewhat. You know, with molecule size, but I think as we develop our ability to digest, and maybe it even has a difference from where you’re raised. You know, I wonder, you know, if some people, like a lot of Chinese, can’t touch milk at all. You know,

Charlene Day  17:17

yeah, right.

Manon Bolliger  17:18

Whereas I would say some people. It’s like, I mean, like I can do certain cheeses. I know others. I won’t. I won’t touch it. You know, or milk. I don’t. It’s not good for me. I don’t want it. You know. Right. What I

Speaker 1  17:34

recommend for clients who have to have cheese is to go with goat or sheep because they’re smaller animals. So then, their protein molecules are smaller, a little bit more in line with the human one. Yeah. So if you have to have cheese, that’s what I usually say to people: go small, the smaller animals rather than the big animals. So

Manon Bolliger  17:53

exactly, exactly. Yeah, yeah. We had in Nova Scotia, we had goats for the kids, so we did do goat milk, and I made goat cheese and caf here, and you know,

Charlene Day  18:04

which

Manon Bolliger  18:04

being European, it’s felt and you know, from Switzerland and the Alps, where this is like part of life, you know.

Charlene Day  18:13

To

Manon Bolliger  18:13

me, it was like, no, I’m not going to go with this. Well, actually, I did. I for a while, I stopped and I gave them soya milk. This is after breastfeeding, right? I breastfed fully, you know, for

Charlene Day  18:27

what

Manon Bolliger  18:28

you know what some people consider way too long. But anyway, that’s fine, you know. 11 years, three kids. I I can do it. You know, it was a long time, but um, but you know, soya was much more detrimental, obviously, right? But again, that was a fad. That you know, at that time, it was like you know, why not try that? And you know, it’s like so. Sometimes you know that some of the older traditions without the glyco phosphate, without all of that shit, are probably easier for our bodies.

Speaker 1  19:07

Yeah, yeah. Well, soybean on its own is great, but the way they’ve manufactured it with the solvents going through it is not a food anymore. So it’s not a soybean anymore. It’s now poison when you when you drink it. So or eat it. And

Manon Bolliger  19:22

if you’re in Japan, that’s not how they do it,

Speaker 1  19:24

right? Right.

Manon Bolliger  19:26

So again, there’s a food that you go to Japan and it’s perfectly fine. You eat it here. You’re allergic, right?

Speaker 1  19:32

Right. Yeah. All the processing. Yeah.

Manon Bolliger  19:36

Wine, being European, and I’ve I’ve got a lot of patients, and a lot of them I know enjoy wine because when I no longer was working, they said you want to get together for tea, coffee, martini, or wine because I wanted to meet. You know, outside of just because you know after doing the. For 30 years, you you develop a connection with people, right?

Speaker 1  20:03

Yeah,

Manon Bolliger  20:04

and um, and I’ve I’ve never, I mean, when you have a reaction to wine, you know, this like red face, or I can get it, but I I know that in some parts of Europe, I mean, wine is it you know drunk, I would say abundantly, not you know your you know not just like a little tiny bit once in a blue moon, but you know it’s drunk fairly liberally.

Speaker 1  20:36

But I think it’s well made there, right? So it won’t have all the chemicals in it.

Manon Bolliger  20:39

It doesn’t have the chemicals. That’s what the difference is. So and so again, it’s not wine per se. At least that’s my belief, you know. And you know, some of the organic wines are delicious. I mean, you know, and they don’t cause these reactions. So right, you know, I I think really if I start looking at this whole nutrition thing is, it’s really not the food per se. It’s the processing method of the food.

Speaker 1  21:08

Yes. Yeah. Yeah.

Manon Bolliger  21:09

You agree. Yeah, because that’s what I came to realize. You know, it’s like, it’s um, yeah, and and that’s really a much huger problem.

Speaker 1  21:20

Oh, huge, huge! It’s huge. When when food became a business,

Manon Bolliger  21:25

yes,

Speaker 1  21:25

that’s when our health started to go downhill, right? Yeah. Because yeah, money became the the

Manon Bolliger  21:31

the priority.

Speaker 1  21:32

Their priority. Yeah. Our health was not their priority. They just wanted to make their profits. Yeah. And so bad, so much. You know, you know, too bad you’ve got reactions. Too bad for you, you know. So,

Manon Bolliger  21:47

well, it’s kind of part of their bigger agenda. Yeah, exactly. If you get sick, then they’ve got work. You know, it’s it’s a beautifully made system from their point of view. Oh yeah, but it’s um, you know, and it’s interesting because it’s like you’d say it’s not an individual person who decides to do this. It it belongs to a system of belief that it’s okay to put health second and to put money first. Manon Bolliger here, and I want to thank you for taking actionable steps towards engaging your healing journey and helping others discover their path by watching, sharing, subscribing, and reviewing these podcasts. Every review and share helps spread the word on these different perspectives and choices and options for healing, and to thank you, I’d like to invite you to sign up to my free seven sequence email tips on health and healing for everyday life, and you can go to healerscafe.com tips. Thanks so much. First,

Speaker 1  23:04

yep,

Manon Bolliger  23:04

right. Because otherwise, why would you replace, let’s say, olive oil with canola oil?

Speaker 1  23:11

Right.

Manon Bolliger  23:11

Like why? It it is purely financial

Speaker 1  23:15

money. Yep.

Manon Bolliger  23:17

Exactly. Profit.

Speaker 1  23:18

Profit.

Manon Bolliger  23:19

Yeah. No. And it’s um, yeah, it’s it’s quite incredible when you look at the whole health system on that level, you know.

Speaker 1  23:26

Well, it’s not even a health system anymore. No, it’s an illness system. It’s like completely. I won’t use a word that I was about to use, but it’s completely destroyed. We’ll use that word instead.

Manon Bolliger  23:39

Well, there’s definitely room for rebuild. I think, you know, I think enough people realize what the issue is who are conscious that you know. But it’s not a oh, I’ll just do it in my own garden because you know we’re getting the skies crisscrossed with arsenic, and you know they’re playing tic-tac-toe on our behalf, you know, and it’s all coming down on our oceans, on our foods, on on everything, right? Yep. So it really takes a lot more to, you know, to stop this. But I guess the biggest thing is conversation and and and making health important, you know, and and I was going to ask you, you you said at first health didn’t matter really to you. You weren’t concerned about

Speaker 1  24:28

1. Well, as as now this is my early 20s when I went on this weekend, right? This health weekend, but I didn’t know. I I grew up in a family that knew nothing about health. Right. My mother knew nothing about nutrition. Like we were, we were fed canned goods most of my early life. You know, so so this whole like in other words, when I got out on my own, a whole world opened up that I didn’t even know existed because it wasn’t in my family. So

Manon Bolliger  24:56

yeah, so

Speaker 1  24:57

it was like oh okay, and then. I went okay. I can’t get enough of it. This course and that course. I just I kept on, you know. Okay, more and more and more.

Manon Bolliger  25:07

And and why do you think your your parents weren’t exposed it from where you live? Well, I

Speaker 1  25:15

think my grandparents went through that depression thing, right? That like after the war or during the war, I guess whatever, and and so they sort of grew up with that, and not having you know certain amounts of foods available to them, and and then it was the you know late 40s, early 50s, and and canned goods came into being. My mother ended up with four kids. Well, because two two of them were twins, so like all of a sudden there was four little ones, and and so she thought it was easy just to open up a can and throw it on a plate or whatever, throw it wherever in a pot. I guess we didn’t microwaves back then, but throw it in a pot and get it on the on the table, so and craft dinner that kind of stuff is what I grew up on, you know. So and peanut butter and peanut butter and whatever banana sandwiches or something something like that. The fact that I the fact that I grew up somewhat healthy surprises me sometimes when I see what I came through, and I went, “Whoa, you know. So, but I’ve really got into health, and so the longer period of my time, I’ve been focused on health versus my little life. So, yeah.

Manon Bolliger  26:34

But it also shows that you know the. I mean, the body regenerates, right? It’s it is forgiving to an extent, you know, and it’s not just the food. I mean, you might have had a, you know, a loving upbringing or a, you know, I don’t know. No, okay. Well, I’m just trying. It’s

Charlene Day  26:55

pretty pretty traumatic, unfortunately. Yeah, the stuff that went on is Whatever, it’s all, all gone and finished, and people are deceased and so forth. So yeah.

Manon Bolliger  27:09

Well, okay, yeah. But I mean, you know, it’s true though that some people, it’s other things that keep them going, you know, and be healthy, even though they’re either very poor or they can’t have access, or you know. Well,

Charlene Day  27:26

the thing that saved me was the connection because I would talk to angels as a child, so that’s the only thing that saved me through everything that that I got through, right? So I would have I have communication with other unseen beings. I guess my mother was always freaking out. Who are you talking to?

Manon Bolliger  27:50

 But

Speaker 1  27:50

I I that’s what saved me. Like that was my go-to place for safety because the real world out here was not safe as a child. So so yeah I. I I really that’s why I’m really always making sure physical, mental, emotional, spiritual like that’s one part that we need to be looking at because everybody’s got a different connection, but you need that connection, right? You need to have some sort of connection to something larger than you,

Manon Bolliger  28:22

right? Right. So actually, I’m putting you right on the spot, but something larger than you, right? I mean, that’s how you start describing this. So as a child, it’s like it was like a a voice, or you could see it, or you

Speaker 1  28:47

apparently I saw things according to my mother’s you know conversations with me. I would tell her I would see Benny, and I would see you know different entities. Yeah. but a lot of times after I sort of start, I guess maybe I was being like, “What you know? Like, and so I started to close that in. So then I would just do my own private conversations without seeing anything. So I would just, I would just talk like, “Help! I need

Manon Bolliger  29:21

right, and

Speaker 1  29:22

talk to somebody today. Yeah,

Manon Bolliger  29:25

because I I know quite a few people are saying you know, because now it’s coming up again that you know your connection with God and Jesus and and there’s you know a lot of people were not brought up educationally to believe any of that, maybe not write out atheists, but they kind of I don’t know I don’t know is there you know now if you’ve had a trauma or you’ve had something in your life, likely you have figured out some spiritual connection. At least that’s. How I can see from my patients-they all have kind of said, and then, and they have some experience, you know, whether it’s light or a voice or something. But if you happen to be in that, you know, group of people that haven’t seen much trauma, haven’t really had it too bad, you know, and they’re you know they’re in their 30s, 40s. They’re you know they’re about to see crazy stuff, but how do how would you recommend they connect with that? Because I think it’s you know, I mean, I’ll give you an example. You know, I I I I bless the food I receive before I eat it. I just I’m grateful for it. Who am I grateful to? I don’t. I don’t. You know, it’s not like I go to the next question. I don’t necessarily say God, or I’m just like the feeling of wow, you know, this was made. It was prepared. It was grown. It, you know, and I’m sure that I did not put any glyco phosphate in it. So, but where where do you tell people to start with their connection to spirit?

Speaker 1  31:18

Well, usually meditation, like having that quiet time so that you actually can hear something or experience something, because our life is like all the time, and and we don’t take time to slow down and meditate. And so that’s the place to start. But again, it’ll depend on whether they’re even ready to do that, because not everybody’s ready to slow down. Because for some people, they find it also scary to slow down, right? So again, be it’ll have to be very individualized because everybody’s so different.

Manon Bolliger  31:55

Yeah. Yeah. So yeah,

Speaker 1  31:58

but that’s probably where I would start: is send them to a meditation class, or listen to meditation music, or even the iPad. What’s it called? i whatever those things that you can plug in to listen to music, listen to that, listen to a meditation as they fall asleep, maybe. So not a cell phone. We don’t want any cell phones near you, but those little i-I forget what they call

Manon Bolliger  32:25

iPods, iPods

Speaker 1  32:26

or something like that. Yeah, something that you can take to bed with you without having to have that kind of energy near your near your bed. Right,

Manon Bolliger  32:35

right.

Speaker 1  32:36

Yeah,

Manon Bolliger  32:36

yeah. So even iPods that iPods that are connected to it are okay.

Speaker 1  32:45

Oh, sorry, no, earphones, earphones. Yeah, I’ve I have earphones and this little contraption that I can put from my computer. I can put all my music and meditations on it. Oh, and I take that to my bed to listen to meditations, and even if I wake up in the middle of night, I’ll turn it on just to have another meditation or something, just to keep me in a state of you know calm. Yeah, I don’t want technology technology like no, no. Okay, I was trying to

Manon Bolliger  33:16

get what you’re talking about. Yes, so it’s

Speaker 1  33:18

not not that thing. No, because that’s not good, but the the ear earphones, yeah, earphones, and that little thing that plays. I think it’s like an eye something. Maybe it’s not even an eye something. It’s a little thing that takes that you can put on your connect to your computer and get music and whatever into it, and you can take it with you.

Manon Bolliger  33:43

I guess I don’t know what that is, but okay, okay, good. I was gonna say our time is like already up. I feel like we haven’t even begun. But I’ll leave you the closing remarks, and then you know maybe at another interview, if you’re interested, we could go in depth on, you know, one subject that you can sort of really teach us about, if that would be of interest for you. But maybe if you could close up with a few for today, it’ll be part

Speaker 1  34:18

one. Okay. Well, I guess closing closing ideas around what we just talked about today is again to be conscious of asking questions around where your food came from. So, like rather than just you know going and buying it, check it out. Where’d it come from? How organic is it? That kind of thing. So really, being questioning more about what you’re putting in. I have a friend who says into your pie hole. So yeah. So just really questioning that. Also, looking at your lifestyle, and is there any place where you can add add in some quiet time somewhere along the line? Also, finding something that you love, like I love dancing, so I make sure I dance six nights a week, right? So I do something that I love, and when you’re doing something that you love. You can be in the present moment, and everything else can disappear when you do something that you love. So I highly recommend that. And yeah, well, that’s that’s good enough probably for now. It’s it’s giving you ask questions and and do something that you love. So that’s a good start. Yeah.

Manon Bolliger  35:41

Okay. Well, let’s let’s do part two. Okay. And tell us a little bit more about staying young. What are the main things outside of starting? I only got the beginning of your journey, not your journey. So clearly, we’ll we’ll need to meet again. Okay. All right. Well, thank you very much, Charlene

Speaker 1  36:02

Okay. Well, thanks.

Manon Bolliger  36:03

Lovely to meet you.

Speaker 1  36:05

Okay. Bye bye.

Ending

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