249-SYNCPodcast_ThrowbackIntros

[00:00:00] Jenny Swisher: Welcome friends to this episode of the Sync Your Life podcast. Today we’re doing something different, something we haven’t done before on the show. We’re actually going to be doing a series of throwback episodes. We are well over 200 episodes into this podcast and every day I get a message from someone asking a question about progesterone or asking a question about proper testing or asking a question about what it means to embrace a functional wellness journey and I always find myself referring them back to one of the old but good podcast episodes here on the show.

[00:01:26] Jenny Swisher: So we’re going to take some of our favorite for the next few weeks and we’re going to throw them back. We’re going to do an episode replay so that you can hear these amazing interviews with experts in their field. I’m so excited to introduce you to each one of them here in the next three weeks, but without further ado, let’s dive in.

[00:01:40] Jenny Swisher: Well, welcome to this edition of the sync your life podcast today. I am joined by my friend Charles Livingston. He is going to talk to us today a little bit about the concept of clean coffee. He is the founder and CEO of life boost coffee. He’s also known as Dr. Charles, which, um, I love that. I know him as Charlie, but Dr.

[00:02:00] Jenny Swisher: Charles is a board certified chiropractic physician, a certified wellness practitioner and nutrition expert. He received his doctorate of chiropractic graduating with honors from the world renowned Palmer college of chiropractic. He’s a very strong passion for helping others to become their best version of themselves, to be as healthy as possible.

[00:02:17] Jenny Swisher: So we definitely have that in common that has led him on a journey to take a beverage that 50 percent of the population drinks on a daily basis to make it the healthiest, cleanest, tastiest version on the planet. From that life boost coffee was born life boost hit number 80 on the ink 5, 000 for the 5, 000 fastest growing companies in the U S for 2021.

[00:02:38] Jenny Swisher: And it is still growing. And it’s actually what I have right in front of me today. I have the Highlander grog in front of me this morning. It’s my favorite. So, uh, yeah, so this makes him, um, the founder of the fastest growing coffee company in the U S to date. So I’m so excited that he took the time to be on here with us today.

[00:02:56] Jenny Swisher: Charlie and I have one major thing in common, which is that we are from the same small hometown. We’re from the same hometown in southeastern Indiana, and that’s how we know each other. So, and oddly enough, uh, several years ago, we kind of kept bumping into each other at the grocery store and the local restaurants.

[00:03:12] Jenny Swisher: And, uh, lo and behold, my husband and I built a house in this neighborhood and his sister, uh, Sun rings our doorbell on like the second day that we lived here asking if we wanted to buy coffee. And so that’s, that’s kind of what brought us sort of reconnected us, I guess you could say, but I’m so glad that he’s taking the time out to talk to us today.

[00:03:28] Jenny Swisher: Charlie, thanks for being here.

[00:03:30] Charlie Livingston: Hey, my pleasure.

[00:03:33] Jenny Swisher: So you’re in your office right now. I see all the coffee behind you.

[00:03:36] Charlie Livingston: I am. I am. I, I work from home, so my, my little fur babies are, I locked them out cause they get to be distracting sometimes.

[00:03:43] Jenny Swisher: But, uh,

[00:03:44] Charlie Livingston: yeah, I mean, I’ve got coffee all over this office just for R& D and

[00:03:48] Jenny Swisher: yeah,

[00:03:48] Charlie Livingston: yeah.

[00:03:49] Jenny Swisher: So I know not everybody’s gonna be able to see the video, but if, if you could see us right now, both of us are kind of, I’ve got my cup of coffee. I’m sure he’s got his coffee is definitely a way of life for me. It’s something that I was introduced to in my early twenties. I didn’t drink it until I was probably.

[00:04:03] Jenny Swisher: Close to 25 years old. My husband was a big fan, but every

[00:04:07] Charlie Livingston: 33,

[00:04:10] Jenny Swisher: 33. Wow. Yeah. And so I always loved the smell of it. Like I loved walking into coffee shops and smelling it, but I could never get on board with the taste. Um, and eventually I did cause eventually, you know, adulthood kicks in and you’re like, I need something for a little boost here.

[00:04:24] Jenny Swisher: And so I started drinking it and. I, you know, I think in college was the first time I really tried it. Um, and I would have all sorts of issues with like brain fog, jitters, anxiety. And I thought it was just me because, you know, here I would be with my girlfriends or my sorority sisters at the, you know, at the coffee shop.

[00:04:42] Jenny Swisher: And I’m sitting there internally freaking out in like a state of fight or flight. And they’re like enjoying their cup of coffee. So that was my first inclination, sort of self awareness that coffee affected me differently. And I know we were, we’re going to talk about that. Yeah. here in a few minutes, but I want to find out first, if you could just sort of tell our listeners, how did you get started in coffee?

[00:05:02] Jenny Swisher: Like where, I know we just introduced you as, you know, doctor of chiropractic. So tell us a little bit of your background, like how did things start for you maybe right out of school?

[00:05:10] Charlie Livingston: Yeah. So, you know, I, you know, went to Franklin college, um, He graduated their major biology, minor pre med from there, went to chiropractic school in Davenport, Iowa, which is where Palmer College of Chiropractic is, which is the first college of chiropractic in the history of the world, I guess.

[00:05:28] Charlie Livingston: Right. So went there, you know, graduated, got out practice for about five years or so, literally, Just felt like I had a calling for something bigger than seeing people one on one. I absolutely love practicing. Saw amazing things happen, um, with the help of patients and stuff. But I just felt like I wasn’t being true to who I should be, I guess would be the best way to say it.

[00:05:57] Charlie Livingston: So, you know, then I You know, best friend since kindergarten, you know, Bradley, um, he also went to school with this, you know, he was online and just killing it and it was telling me what he was doing. And so I was like, he’s like, just come with me, I’ll show you how to do it. So I said, okay, so I stopped practicing.

[00:06:17] Charlie Livingston: I went with him and that’s how my journey into health online started from there. You know, Uh, we started a digital weight loss program that it took a couple years. It was like a two year overnight success, I guess you could say, and then we just finally hit traction and it took off and we were on one of the, at that time, that’s before Kindle, um, we were number one on this platform that was for digital ebooks for a couple of years.

[00:06:46] Charlie Livingston: So that kind of paved the way, you know, I’ve got an extensive background in health and nutrition just from chiropractic school and all the extra studies that I did. But from there, we started to do supplement, we took that, we iterated into a supplement company. And honestly, doing a supplement company, coffee literally just fell in my lap.

[00:07:05] Charlie Livingston: It’s one of those things where the more opportunities and the more you put yourself out there, the more opportunities come to you. Right. And it was kind of a timing thing then because I was just starting to get into like the research of coffee and, you know, bulletproof coffee had just come out and the whole adding butter to your coffee.

[00:07:23] Charlie Livingston: And I was super fascinated by that. you know, the biochemistry and biology behind of how that affects your brain health. And it sucked me in and literally this small farm in Nicaragua came to me. They were taking my supplements and they’re like, we love your supplements. Will you allow us to put your supplements in my cough in our coffee?

[00:07:42] Charlie Livingston: And I’m like, this would be a terrible idea because he’s These are liver herbs, right? They’re super bitter. I was like, you don’t want to do that. But I like coffee. I’m sorry to get into it. Send me some of your coffee. You know, it’s the best coffee I’ve ever had in my life. So, you know, after doing some research and looking into it deeper, I, uh, you know, I, Started working with them and then eventually, you know, branched out on my own and now I have like four roasters and that’s kind of how Lifeboost was born.

[00:08:11] Charlie Livingston: And then from there, we just iterated it to figure out why the coffee because I kept getting like a lot of these things just happened and like we had to figure out why they were happening. Like, I would start getting testimonials every single day from people drinking the coffee saying, I can’t believe I can actually drink this coffee.

[00:08:28] Charlie Livingston: I haven’t been able to drink coffee in 20 years. So turns out we, we researched the way it was grown and it was because of the, the area that was in the way it was grown. It created an extremely low acid coffee. And as people age, they have problems drinking coffee. Cause it causes heartburn or bloating or digestive issues, things like that.

[00:08:49] Charlie Livingston: And they stopped drinking it. But if you find a good, healthy source of low acid coffee, they can drink it. And it’s just fine. We still get testimonials daily about, I can’t believe I can drink this coffee. So that’s kind of the beginning of it.

[00:09:03] Jenny Swisher: Yeah, that’s crazy. Well, um, that’s interesting that you mentioned that because I, for me, like I mentioned before, I didn’t drink coffee to my twenties and what turned me onto coffee was also both the bulletproof coffee phenomenon.

[00:09:15] Jenny Swisher: I guess that you could say, I started hearing about it. I’ve always been really into, you know, listening to health and nutrition related podcasts. And I, I got hooked onto Dave Asprey’s podcast, listening to it every day. And That’s what really sparked my interest. I thought, well, you know, here, I’ve always had problems with traditional coffee shop, coffee, um, or store bought coffee.

[00:09:34] Jenny Swisher: Like maybe I should try a different type of bean. Maybe the, the actual coffee bean does matter. So that’s what I want to ask you about specifically. So if you could tell us like. How are the life boost coffee beans different? Like, what is it, you know, tell us more about like where it’s grown, how it’s harvested.

[00:09:50] Jenny Swisher: You know, what is it that makes it different when it comes to your health than other coffee beans?

[00:09:54] Charlie Livingston: Yeah, for sure. So right now our signature bean is Nicaraguan. So one of the things that we notice is the area is grown is around, um, natural reserve, I think down there. And so it’s grown around those regions.

[00:10:09] Charlie Livingston: And so it’s. high elevation grown. So it’s grown a mile above sea level, which when it’s grown that high, it slows the maturity of it. And also it’s it’s such it’s such it’s such a harsher environment that it’s harder for molds to grow. So automatically from the start, it keeps you know, it helps to lower the mole count on coffee.

[00:10:35] Charlie Livingston: So that’s one. Two, it’s shade grown, uh, and shade grown, basically, they don’t need pesticides or anything. or herbicides or anything like that, uh, being grown in the shade. So it’s also grown. We allow it to grow full maturity, which allows the nutrients to really get into the bean. The longer you let it grow, uh, most conventional coffee is picked early and it’s sun grown, uh, because, you know, You know, coffee is the third most drank beverage in the world, right next to water’s first tea, second coffee.

[00:11:06] Charlie Livingston: And because of that, it’s a cash crop. So obviously when you have a cash crop, you got to figure out how to grow as much of it as fast as possible. You know, just like anything else, you sacrifice quality for quantity. So that’s kind of how, so we’re doing the opposite. You know, we make sure our beans are organic or certified organic, depending on sometimes a small farmers.

[00:11:27] Charlie Livingston: don’t have the money to make it organic, right? So we have to, we have, uh, basically a checklist that we run all of our coffee through. One, it’s going to be certified organic or organic, shade grown. It needs to be elevation grown. And then, you know, you know, spring water washed, roasted a certain way. So it’s all these things.

[00:11:49] Charlie Livingston: And then at the end of this checklist that we have, that we run all of our beans through, we, we third party test to verify that the beans are as clean as possible. So we’re testing for mycotoxins, molds, heavy metals, pesticides, and 400 other toxins. Um, and we’re getting ready to test for even more just because I want to be like the cleanest being on the planet.

[00:12:10] Charlie Livingston: So we’re, we’re going to invest in doing more tests on these beans.

[00:12:14] Jenny Swisher: Yeah, that’s great. So, you know, I want the average person who’s listening to this, who, who might be drinking, you know, Starbucks every day, or, you know, I don’t know, some other brand of coffee that they’re purchasing at the grocery store.

[00:12:27] Jenny Swisher: Like, what is it about mold toxins? Cause I know I’ve heard some interesting stuff about just mold toxins on coffee. Whether it’s our food, like I’ve heard it being really prevalent in things like peanut butter. I talk about that in my course, when women are asking about healthy, healthy fats, I always say, well, you know, maybe steer away from peanut butter.

[00:12:44] Jenny Swisher: As we know, there are a lot of mold toxins there, but what is it about mold toxins in our food or in our coffee that. Like what kind of symptoms can that bring about in women or in people in general?

[00:12:54] Charlie Livingston: Um, Oh my gosh. I mean, there’s so many different, I don’t know. It’s sometimes when you get like bugs like this or, you know, molds or yeast or parasites, things like that.

[00:13:05] Charlie Livingston: A lot of them will come up with very similar symptoms. But with this, it’s like you just feel lethargic, brain fog, like it could cause joint problems. It could cause breathing problems. I mean, the list is it. One, it depends on how sensitive the person is. And two, it You know, everybody’s affected differently, right?

[00:13:30] Jenny Swisher: Mm

[00:13:30] Charlie Livingston: hmm. Mm hmm. It depends on what your, your weak link is biologically in your body. I guess would be the best way to put it.

[00:13:37] Jenny Swisher: If you’re like me and look forward to your warm cup of coffee every morning, there’s something you should know. Not all coffee beans are created equal. That’s right. Over 90 percent of coffee beans on the market are covered in mold toxins, not to mention preservatives.

[00:13:53] Jenny Swisher: When I first started drinking coffee in my 20s, yes it took me that long, I loved the taste, but I did not like the jitters, the brain fog, and the headaches that I would get as a result. When I learned about Clean Coffee, my world changed. My favorite brand is LifeBoost Coffee, which are sustainable.

[00:14:08] Jenny Swisher: Stainably sourced, organic mycotoxin free coffee beans that will leave you focused without the side effects of traditional coffee, try a bag of delicious Highlander grog, caramel macchiato, or cinnamon roll. And you’ll never go back to store bought brands again, visit jenny swisher. com slash life boost to order yours today.

[00:14:29] Jenny Swisher: Yeah. I have a lot of women that complain about like, sort of like a sour stomach, like a, or a highly acidic. Digestive tract, you know, one of the things that we really encourage in our sink course is really kind of starting with the foundation of the gut and understanding, you know, is your gut functioning properly?

[00:14:48] Jenny Swisher: Are you eliminating properly? Are you digesting properly? And it always surprises me how many women are consuming coffee. Because they enjoy it, but they’ll turn around and, you know, they’ll say, Oh, I love my coffee. I can’t go without it. And that’s why I just deal with all these other side effects. That’s why I deal with sort of an upset stomach or belly bloat or whatever.

[00:15:07] Jenny Swisher: And I’m like, no, it doesn’t have to be that way. Like you can have, you can have your cup and drink it too. Right? Like, so, so yeah. So awesome. So, you know, one thing that I came up against in my own personal journey was, uh, you know, I started drinking. Okay. Clean coffee beans. I guess it was probably about 10 years ago.

[00:15:26] Jenny Swisher: And like I said, I just saw a total difference. Like I can actually, I can actually feel more clarity when I was working. I wouldn’t call it like a traditional caffeine boost. It was almost like a more focused energy type feeling. And, uh, that’s what I wish for everyone. You know, everyone that’s consuming coffee or enjoys coffee, they deserve to feel good while they’re drinking it.

[00:15:44] Jenny Swisher: And after they’re drinking it. Um, and not having those crashes. But I remember when I went into my doctor’s office for routine blood work and I was, I was starting to have some issues, um, which later we’d discovered were related to low iron. Um, that tends to be something that follows me around as low iron.

[00:16:02] Jenny Swisher: And so, but my doctor at the time said, you know, we really need to start looking at your adrenals. She’s like, you’d like to train hard. You’d like to exercise, you know, at, at that time I was a new mom. I had a less than one year old. So she’s like, you know, you’re kind of burning the candles at both ends.

[00:16:17] Jenny Swisher: Like you’re up during the night with your daughter. You’re, you’re pushing your body and your workouts. Like maybe you should back off of the coffee. I might, I’m curious, you know, what your thoughts are. Being, you know, someone who’s so knowledgeable with this particular coffee, being someone who’s a doctor of chiropractic and into the sort of the holistic health world.

[00:16:32] Jenny Swisher: Like, what is your perspective on clean coffee? How should it be addressed for women dealing with adrenal fatigue? What is your, what is your take on that?

[00:16:41] Charlie Livingston: Yeah, no, that’s a great question. I’m one of those types that I’m like, I, I hate eliminating stuff from people without giving them a solution. Right. And so coffee is so ingrained.

[00:16:55] Charlie Livingston: It’s It’s a ritual that people have to have every single day. And, like, for me, like, I’m doing it every single day. I love it. I enjoy the ritual. Making it is, like, just a moment between me, just for myself. It’s like, uh, a way to self love, I guess. You wanna put it that way. So it’s super important, and I hate taking that type of stuff away from people.

[00:17:16] Charlie Livingston: There is truth to that. You know, we are in a chronic state of fuck fuck. Fight fight or flight, right? So your adrenals are already amped up because of our lifestyle. Um, you’re dealing, you know, with all the things you’re barraged with, you know, outside stimuli on top of, you know, kids on top of, you know, you have a lot of different things you’re thinking and worrying about finances, you know, whatever, all these things are just hammering you.

[00:17:43] Charlie Livingston: And so your adrenals go up to push out that adrenaline, but it also causes you to. Stress, right? So how do you deal with that? And coffee, you know, boost your adrenaline, your adrenal glands. So it, which is why you feel that, that extra bump in the morning. So the question becomes like, why, like, what can you do?

[00:18:08] Charlie Livingston: to be able to do that. And my solution is, is to do like a half calf or a very good decaf. So you’re still getting, like, I would say, move down to half calf. You don’t want totally eliminated that way that you can still have a little bit of that bump, but not like, to the detriment of your body.

[00:18:29] I love that

[00:18:30] Charlie Livingston: accumulates over time, right?

[00:18:31] Charlie Livingston: It’s not just, that’s one of those things like you can’t view life as like, well, I just got to stop, right? More like, you know, if you do something, you know, Don’t feel guilty doing it. Just do it. Right. But don’t do it all the time. Right. Right. Or all that stuff adds up. Right. If you’re gonna need a piece of cheesecake, eat the cheesecake, enjoy it in that moment.

[00:18:54] Charlie Livingston: And then like, don’t eat it every day. Right.

[00:18:56] Jenny Swisher: Right. Right.

[00:18:57] Charlie Livingston: So, because there’s an emotional component as well that, you know, if you’re, if you’re dealing with some heavy emotions that also stresses you out, which also boosts your Right. So it’s all interconnected.

[00:19:10] Jenny Swisher: I love that advice because, um, that’s exactly what I did.

[00:19:14] Jenny Swisher: Like as soon as I was told, you know, I needed to back off of the, uh, the, the caffeine, I was told, you know, Hey, you should just go without coffee. And I was like, I don’t know if I can go without, like I was having two to three cups of coffee a day, um, at that point and I was told it was too much and I thought, okay, well maybe this is a play.

[00:19:31] Jenny Swisher: Like I hadn’t necessarily noticed anything for me. Yeah. I wasn’t. Crashing after the coffee or anything, but at that point I was also consuming the cleaner coffee. And so I dropped down, you know, Lifeboost has a lot of different decaf flavors. And so I started doing half and half. Sometimes I’ll even do straight decaf just because for me, it is, it is about like as crazy as it sounds.

[00:19:51] Jenny Swisher: It’s about holding the mug. It’s about something warm. It is sort of a self, it is a self love thing. And, um, Totally, totally doable, even with, you know, making alternatives that serve you better or serve your body better. So we, we certainly, you know, I have to say this all the time, but make sure you’re talking with this, you know, with your doctor about this kind of stuff for, for those of you listening, like it is, is an individual thing, but at the same time, like exactly like Charlie saying, you may not have to go without, you might just have to make the switch to a cleaner coffee or to a half decaf.

[00:20:24] Jenny Swisher: cleaner coffee situation. So that’s great advice. So I want to know sort of, you know, what is your, what is your daily ritual look like with your coffee? You make it every morning. I’m assuming, I mean, how much, how much are you consuming? Do you have a certain way that you make your coffee? I’d love to hear.

[00:20:38] Charlie Livingston: Yeah, no. Uh, so let me see my morning ritual. So I get up, I work out, I’ll do my amino acids in the morning. And then I’ll either do a green spot or kombucha and then usually around between 10 and 11 is when I’ll have my coffee and what I’ll do is I’m a huge cold brew fan, so I am always making cold brew one.

[00:21:03] Charlie Livingston: It’s. A little more caffeine to even less acidic than our, just our regular beans, like hot. So, and that’s any coffee. You know, if you do a cold brew, it cuts the acid in it. And ironically, a lot of people are choosing more cold brew coffee than anything else right now. I just learned that. I was like, Oh,

[00:21:22] wow.

[00:21:23] Charlie Livingston: Which if you look at Starbucks menu, you can tell, I feel like it’s like a half cold brew stuff now.

[00:21:27] Yeah.

[00:21:28] Charlie Livingston: But so I take that I’ll add our creamer, which is basically. Collagen, dress fed collagen, C8 MCT oil, which MCT oil is great in itself. But the problem is that it can cause some digestive distress if people aren’t used to it.

[00:21:46] Charlie Livingston: So if you do straight C8, which is a little more, uh, refined version of it, they take out the ones that mess up your stomach. Um, and C8 is the one that affects your brain the most. So, you know, I’ll put those in there and I’ll blend it and then, um, I’ll add a splash of organic heavy whipping cream for the healthy fat.

[00:22:10] Charlie Livingston: So I don’t do butter anymore. There’s just been some other research is kind of back and forth about how it raises cholesterol. But when you look at organic heavy whipping cream, it doesn’t have that. So it doesn’t affect your cholesterol. Doesn’t have lactose in it. So it bypasses all the guts, just like butter.

[00:22:28] Charlie Livingston: Butter also bypasses like, like all the, the, the lactose intolerance issues, right? Right. Lactose same with cream, heavy whipping cream. And it’s got the healthy fats and also with organic heavy whipping cream, it’s got something called the milk fat globular membrane around it, which has all the immune properties.

[00:22:47] Jenny Swisher: Awesome.

[00:22:47] Charlie Livingston: The butter doesn’t have. So those are the reasons why I choose organic cream. Plus it just tastes way better. It’s organic cream.

[00:22:54] Jenny Swisher: I’ll have to try that because I, yeah, I I’m somebody who does not do any dairy, but I can do grass fed butter or ghee without any problems. Same, same for my daughter. So heavy whipping cream sounds like something I should try.

[00:23:07] Jenny Swisher: For sure. Cool. So, uh, so cold, so cold brew. So do you have like a specific cold brew machine that you use or, or what do you

[00:23:15] Charlie Livingston: do? I went to Amazon and I get the OXO. Yeah.

[00:23:19] Jenny Swisher: Yeah. Yeah.

[00:23:20] Charlie Livingston: Yeah. It’s just, this is a big like column thing and it’ll make me about, you know, probably five or six servings of coffee at a time.

[00:23:28] Jenny Swisher: Nice.

[00:23:29] Charlie Livingston: And then I just, you know, when it’s down to the last one, I’ll just redo it again.

[00:23:33] Jenny Swisher: Yeah. Well, my husband and I were looking for a new coffee machine and I was surprised by how many of them have. The new, like the newer ones that are out have like a cold brew function. So, I mean, obviously they’re following the trends, but I just thought, you know, when we bought this one, I think it was probably like seven or eight years ago, we bought a really nice one and it’s starting to kind of go kaput on us.

[00:23:54] Jenny Swisher: But it, but at the time we didn’t see that, like we didn’t see a cold brew, you know, this one also does cold brew. Like, no, we never saw that before. So that’s cool. So, um, what’s on the horizon for life boost coffee? Like, where do you see, what is, what is your next, you know, sort of goal with the company or where are you headed?

[00:24:09] Charlie Livingston: Yeah. So our, the whole mission behind Lifeboost is to provide the healthiest, tastiest, lowest acid coffee on the planet. So everything we do revolves around healthy. It has to taste good and it needs to be easy on the gut. Um, and so we’re, we’ll keep bringing out, bringing out more flavors. You know, we’re doing Lifeboost Africa.

[00:24:33] Charlie Livingston: And so one of the things we also do is we’re, we’re really big in sustainability. So as much as we can, you know, we work on doing things like sustainable farming methods for the environment. Uh, and then like we do this Nicaragua. So by happenstance, we realized that what we were doing was we were going into nations that don’t have a popular coffee culture, but a coffee is amazing.

[00:24:56] Charlie Livingston: We’re bringing it out to the world. So Nicaragua is one of those hidden gems. So we’re doing that. Uh, we’re building schools in Nicaragua as well. So we’re really big at giving back as well as, you know, taking care of the environment. So we’re corporate sponsors of the Rainforest Trust. We. We’re building our second school now in Nicaragua.

[00:25:15] Charlie Livingston: And then we also are big at giving back to first responders as well and food shelters and stuff. So we get thousands of bags of coffee away a year just to those things. And then, so between those, the next goal is to really get our creamers dialed in. And so we can come out with a line of creamer. And, um, from there, you know, we talked about maybe doing some tea.

[00:25:39] Charlie Livingston: We’ve been. Having people ask for tea, uh, and then like functional coffees. So, you know, functional coffee, an example of that would be a four stigmatic and their mushroom coffee.

[00:25:48] Yeah, yeah, yeah.

[00:25:50] Charlie Livingston: Super nice guys. I met those guys at a conference doing great things, excited for what they’ll be able to do.

[00:25:55] Charlie Livingston: They kind of. Put mushroom coffee on the, on the, uh, on the road map there. Everybody. It’s super interesting. But

[00:26:03] Jenny Swisher: we like the, uh, the hot, my, my daughter likes their hot chocolate.

[00:26:06] Charlie Livingston: Yeah. Yeah.

[00:26:09] Jenny Swisher: Yeah.

[00:26:10] Charlie Livingston: So yeah, we’ll do our versions of that. We have, um, a biotics brew, which is we, we put probiotics and coffee, but you can only cold brew it.

[00:26:17] Charlie Livingston: Otherwise it kills the probiotic. So we have we’ll probably do our own version of a. Like another functional coffee looking into like more mitochondrial health stuff right now on how it gives your mitochondria, your energy centers in your body. So the goal of. You know, some of the things coming up is to not only, you know, give you the coffee that has the energy in it, but also, you know, some of the functional powders that can help stimulate your mitochondria to make energy on its own.

[00:26:48] Jenny Swisher: That’s yeah, that’s awesome. I love that. And I, well, I mean, I just, I think it’s so cool how every time I’m on the website. You know, checking it out. I’m like, Oh my gosh, there’s almost like so many flavors. I can’t even decide. Like, so what would you say? Like, what are your most popular flavors? What are the flavors that you like the most?

[00:27:05] Jenny Swisher: Let’s just get, let’s get the people’s taste buds, uh, thinking about,

[00:27:11] Charlie Livingston: one of our most popular flavors is. Cinnamon blueberry crumble.

[00:27:18] Jenny Swisher: Okay. That’s different than the cinnamon roll. Whatever that is.

[00:27:22] Charlie Livingston: We have a frosted cinnamon roll. That one goes up and down. It just depends. Part of it is how much we market the flavor to.

[00:27:31] Charlie Livingston: Every flavor has got its own cult following. Like creme brulee. Not one of my personal favorites, but people absolutely love it. The toasted coconut, that one’s legit. That’s one of my favorites, especially cold brew on a hot summer day. Yeah, it gives you a taste of the tropics and you’re just like, Oh my gosh, it’s totally different.

[00:27:51] Charlie Livingston: Uh, pistachio. That’s another great one. And we have hazelnut and it’s amazing. Highlander grog. That’s another. So the top three, which probably in any industry is going to be French vanilla, hazelnut and, and cough. And for us, it’s Highlander grog. Okay. That’s kind of one of those stable coffees has been around for a while that, you know, if you can get a good version, people just absolutely love just like you.

[00:28:15] Jenny Swisher: Yeah. The Highlander grog and the dark roast. I was surprised. I’m not usually like a dark roast coffee fan. But the dark roast is my favorite dark roast. Like it’s definitely one of the only ones I can do. And I love it. And the, and the, and the Chemex especially.

[00:28:27] Charlie Livingston: Yeah. Yeah.

[00:28:29] Jenny Swisher: I wish, I wish I had the energy to do the Chemex every day.

[00:28:33] Jenny Swisher: It’s just a different taste. So, okay. So let’s, um, let’s kind of just wrap things up here. I want to kind of hear your perspective. Cause I know that you’re really Interested in and involved in the health and wellness community. And, and, uh, I just would love to kind of hear your perspective on where you think things are going.

[00:28:50] Jenny Swisher: Trends that you see, whether it’s trends, we’ve mentioned trends in coffee, but trends and just sort of brands maybe that you see, or trends in just, yeah. Health products and health fads, I guess, that are coming into the future or coming into the light.

[00:29:04] Charlie Livingston: Yeah, no, uh, one of the biggest fads I’m, I’m seeing right now is the carnivore diet.

[00:29:10] Charlie Livingston: which is all meat, right? Sure. I think they can have eggs too. I’m not sure. Uh, it’s something that I might experiment with for a few weeks at the beginning of the year. I don’t think it’s something like that. It’s great long term, although Some people say it is. I mean, it’s kind of the opposite of being a vegan, right?

[00:29:29] Charlie Livingston: I think I heard. So we’re, we’re on the same path, but

[00:29:35] Jenny Swisher: I heard somebody talking about the carnivore diet on a podcast and I think, can’t think of the guy’s name, but he literally only eats meat. Like it’s literally only meat all day long. I don’t know if I could do it.

[00:29:45] Charlie Livingston: Some people take it to the extreme and then they eat raw meat, like straight up.

[00:29:50] Charlie Livingston: I don’t know. Raw meat. I’m like, Oh man, I don’t know.

[00:29:55] Jenny Swisher: I can’t even do raw fish. Like I can’t even do raw sushi. Like, oh really? No, no. I have to have cooked sushi. I can’t do raw. Yeah.

[00:30:02] Charlie Livingston: No, that’s one of the big fads. Yeah. I mean, it’s just like, like keto, it’s still here and that’s like, it’s good. I don’t think it’s, it’s a great long term.

[00:30:12] Charlie Livingston: I think one of the best diets long term is still a lower carb diet. Maybe not to the extremist keto, but if you just keep the carbs down and you just eat clean sources of your foods, I think that’s one of the best ways to go. And that’s how I eat most of the time. It’s like, except for right now, right now I’m eating a ton of cookies.

[00:30:29] Charlie Livingston: So don’t, don’t judge my diet right now. So I always, um, you know, usually, uh, the fall, fall and winter months. You know, towards from probably, I don’t know, October on, you know, I’m a little more lax with my diet. Not saying that I gorge myself with like baked goods all the time, but definitely I let up a little bit.

[00:30:50] Jenny Swisher: It is life. So you have to enjoy it. It is. It is.

[00:30:53] Charlie Livingston: Food is a huge part of our, our world and our lives. Right.

[00:30:58] Jenny Swisher: Absolutely. Well, one of the things that, you know, that I study specifically and that I’m teaching the women who are in my course is all about how. you know, the female body really differs greatly from the male body.

[00:31:10] Jenny Swisher: And we’re starting to, we’re starting to see, you know, a lot of research finally coming out that is embracing, looking at the female body, you know, prior to maybe 20 years ago, researchers have been quoted saying, well, of course we don’t study the female body because it’s too complex because of the hormone systems.

[00:31:27] Jenny Swisher: And so, you know, a lot of things that have been doted as It’s healthy. Like the healthy trend is keto or the healthy trend is intermittent fasting. The research has actually been done on men and hasn’t been done on women or is just now being done on women. And so, um, something that I was just recently introduced to is this concept of like a female oriented keto intermittent fasting option.

[00:31:50] Jenny Swisher: So in other words, maybe the fasting window isn’t as large as it would be for men. And this focus on healthier fats. Um, the number one sort of commonality that I see in the women that I work with is there is never enough consumption of healthy fats. There might be there. And a lot of times, I mean, I avoid dairy in my diet, like I mentioned before, and I, that’s something that I advocate for, but women in general tend to be really interested in sort of like the heavy carbs, the breads, the cheeses, the dairy.

[00:32:19] Jenny Swisher: But when I asked them about olive oil, avocado oil, avocados, healthy nuts, right. It’s like, I don’t really eat those as much. And so of course, when we start to look at hormone imbalance, you know, we have to say, well, I can kind of see a connection here because all of your hormones are coming from cholesterol.

[00:32:35] Jenny Swisher: All of your hormones are coming from that. That healthy fat that you’re consuming. And when I also think about women who completely remove carbs from their diet, right? Like they say, Oh, I’m just going to go on this. I know I need to do this. And they just eliminate carbs entirely, especially women who are also like me, who are training and exercising.

[00:32:54] Jenny Swisher: They start to just completely run dry on energy. So, you know, first of all, yes, there’s no one size fits all for everyone. You know, I think that certainly we’re seeing these. Fascinating trends toward higher healthy fats, you know, higher, higher protein, um, quality of protein, right? We didn’t even get to talk about like 100 percent grass fed, right?

[00:33:14] Jenny Swisher: Like that’s, that matters. Like, it’s funny to me cause, um, I, I just recently made a meal for some friends. And that were sick. And so it was funny because my, uh, my girlfriend reached out to me and she’s like, Oh my gosh, my husband raved about that meal. She’s like, I told him it had to be grass fed beef that Jenny used, because I, I know that Jenny would only use grass fed beef and he’s been telling her, no, we’re not spending the money on X, you know, we’re not spending the extra money on grass fed beef.

[00:33:38] Jenny Swisher: And I guess it changed his mind because it was so good, but regardless of how it changed, how, you know, how it tastes. There are small things that you can do in your health, whether it’s switching to clean coffee, switching to a hundred percent grass fed, you know, making these small adjustments that can make a huge impact on your health.

[00:33:56] Jenny Swisher: And so of course to each their own, everybody needs to work with their individual, you know, dietician or doctor to figure out what’s right with for them. I think for me, these small steps are what eventually led to me really becoming so interested in all of this, really what led me to really have that self awareness of knowing like, wow, this does like switching.

[00:34:14] Jenny Swisher: This does make a huge difference for me and my body. And I do feel better for it. So. If nothing else, I hope everyone on this podcast has taken something from this to really believe that like these small tweaks can mean something for them. And, um, if you want to check out Charlie’s brand, it is LifeBoostCoffee, LifeBoostCoffee.

[00:34:33] Jenny Swisher: com. Charlie, do you want to tell us like, where can people find you? Where can they find the coffee specifically?

[00:34:38] Charlie Livingston: Yeah, I mean, just go to Lifeboostcoffee. com. I have an amazing customer support team. They’ll help you. You can call in and if you have any questions, they’ll, they’ll answer them for you and help you, you know, order or whatever.

[00:34:49] Charlie Livingston: Yeah, I mean, and if you want to get ahold of me, just, uh, you know, put a note in there, you know, contact support at Lifeboostcoffee. com. Put a note in there that you heard me on the podcast on Jenny’s podcast and, you know, you want to talk to me or whatever. You know, I’ll make time for you. Excellent.

[00:35:05] Jenny Swisher: Well, thank you so much, Charlie, for your time.

[00:35:07] Jenny Swisher: We’ll have all that linked up in the show notes. Thank you guys so much for taking the time to listen and we’ll talk soon.

[00:35:12] Charlie Livingston: Thanks guys. Take care.

[00:35:24] Jenny Swisher: Thanks for listening to this episode of the sync your life podcast. I hope you found value from today’s episode. If you did, please share it out to your friends or leave a review. Remember, your cycles are your superpower, and by aligning with them, you can live your life with all the energy you need to be a mom, wife, daughter, and friend to those you love.

[00:35:42] Jenny Swisher: Until next time!