Speakers: SAVANNAH ALALIA and SONIA O’FARRELL
I believe we are Live.
Amazing to be here.
Thank you so much for joining me again, Sonia. I’m so excited to be having this conversation with you on a slightly different topic.
For anybody who is new and hasn’t seen the lovely Sonia O’Farrell before, we had an incredible conversation a couple of weeks back talking about a very special mineral that helps to detoxify the skin and also the body from the toxins we find in skincare, and there are so, so many. But we had such an amazing response from the community and from my audience, I wanted to bring you back cos I know you are a wealth of knowledge on many things that are all natural, so I’m just thrilled to have you here, and yeah, just really delighted to dig into this conversation, which is a little bit different, but in the same vein.
So I’m just going to post this live into the platform so that everybody can join us. Give me 2 seconds. Hit all the right buttons. There we go, and we should be Live, there we go.
And one of the most surprising things that pops up and this is what we’re gonna talk about today, is that often when you’re talking about anything to do with vitality and health, you always come down to the things that you eat, the things that you drink, and that obviously is going to affect your skin, but one of the main things that is in almost everything is sugar, right?
So we’re gonna have a conversation about sugar today. and I know you’ve been, you’ve been, you’re like deep, deep, deep in the research in terms of what happens, in the body with sugar and how it impacts the body, right?
Yeah, thank you so much for having me today. It’s really great to join you and to be here with your audience as well. You know, I have to say, I mean, my background kind of growing up, you know, and, and into my 20s and 30s, I was so aware of more so toxins, and, you know, really the impact that that was happening on our bodies and not really realizing as much how toxic sugar actually is to the body as well, that it really is another toxin within our body.
And I kind of was blissfully unaware, just going about my life and, and thinking, yes, I know I want to eat healthy and work out and do those things, but not realizing how even, you know, how pervasive sugar is, and how that continuous exposure to sugar in the foods that we eat was kind of quietly undermining my health.
And I kind of got along to the point where I was 45, and then all of a sudden, you know, I went from being totally fine with my weight and my health to suddenly, like, you know, weight piling on. I’m having weight around my stomach that I never had before, and that caused, you know, I was hungry all the time, my energy was lower, and that really, you know, caused me to have to look at what is happening in my body.
What is going on metabolically, that is, even if I’m trying to do the same things of cutting back or exercising or it was not making anything budge, right?
This was just something that was happening, the weight that was coming on and not budging, you know, even though I wasn’t kind of doing anything different. And that caused me to really want to dive into the research, read more, and learn what could be happening. And that’s really when I discovered that sugar was the cause of all of that.
I’m really fascinated by this conversation because as a woman – I actually don’t eat cane sugar but – I love sweet things. And I imagine if you, and the reason I don’t eat cane sugar is just cos it gives me a migraine and so it’s more by opportunity really that I haven’t eaten cane sugar versus the fact that if I had have been fine with cane sugar, I probably would have eaten a huge amount of it because I do love sweet things.
I love, you know, chocolate and I love dates and I love all honey and all the yummy, yummy, yummy things that you can get, but. So I learned early to swap out cane sugar, however, I do know that obviously it does still impact the body and it’s something that as women I think we need to think about because especially when you’re in your cycle and or going into perimenopause or menopause, like you do often reach for something that’s sweet.
And why is it that when we age that sugar becomes harder for us to manage? That’s the thing that I’m most fascinated about and I think that my audience is gonna be interested in.
It’s really unfair, yes. But, you know, what happens is I, I kind of, as I look back, and when I did kind of get my sugar levels under control, and what I mean by that is really trying to get my glucose levels under control, right?
Because I feel like you can still have sugar, but it’s about trying to more modulate and balance your blood sugar levels, which are kind of your glucose levels. So what I learned in my research was the fact that no matter the source of the sugar, even if it’s honey, even if it’s cane sugar, if it’s pasta, if it’s bread, if it’s any of those things, the body treats it as sugar. And the way that it treats it as sugar is that, you know, you ingest this, and your body says, oh, here’s some sugar, we need to deal with this.
And so it deals with that by your pancreas releases a hormone called insulin, right? And that insulin, you know, is released in response to the amount of sugar in the food, and it tells the body to be like, OK, put some of that in your liver as glycogen or put some of that in your muscles as glycogen, but when there’s too much, when there’s a big hit of that sugar that’s hitting your body, there’s really only one place that can go, and that actually is in your fat cells, which is so like again, so unfair.
There’s only one place for that to get stored, and that actually is in your fat cells, which is again, so unfair.
And so that’s kind of what’s happening every time that there’s a hit of sugar in your body, like when there’s that spike of that sugar intake. And over time, you know, every single spike that you have, whether it’s you’re having 3 meals a day, whether you’re having meals and snacks, day in, day out, month after month, year after year, your body becomes less responsive to the insulin that is being released.
And so, you develop what’s called insulin resistance. You’re still intaking the sugar, your body’s releasing the insulin, but it’s not having as much of an effect, right? It’s not putting it away where it, you know, kind of should go or how to deal with it. And that just happens naturally with age. While we get older, suddenly we can’t kind of eat the same things, they don’t have the same response, we gain more weight even though it’s the same things that we’re eating.
But really, you know, it is also in response to, again, what we’re eating. If we’re doing that a lot, if we’re getting kind of a sugar hit, you know, day in, day out, that’s gonna happen sooner rather than later for some people.
And for me, again, it hit in the mid-forties and it was a bit of a rude awakening. So, it’s not fair. It’s not fair, but it’s, but it’s a real thing that I think it’s important for us to talk about because I think sometimes people think, “Oh, there’s nothing I can do about this,” or “This is it. I’m just aging” and like they kind of chalk it down to this is what life is going to be like. And I just think educating yourself is half the battle with these things. and then the rest is taking action and making changes.
But I’m really curious, like what role does insulin resistance play in, for example, like inflammation and how does having sugar and intaking sugar contribute to that process?
Well, you know, sugar and glucose in the body really contributes hugely to both oxidative stress as well as inflammation. And you kinda have to, it’s not something you think about because we kind of think of high blood sugar, we think of diabetics, right?
So there’s, you know, millions of diabetics, you know, who have to take, you know, insulin to kind of manage their diabetes and their blood sugar levels. There’s millions more people who have pre-diabetes, that kind of have like not, you know, kind of a borderline, continuously high, you know, blood sugar level.
But aside from all of those folks, and that is a lot of people, as many as 88%, that’s almost 9 out of 10 people, will experience a blood sugar spike every day. So, you could kind of have your test being taken and it’ll show that your blood sugar is within the normal range, but that’s your fasting blood sugar. That is not to say that during the day, you know, when you have something to eat, you could still have a blood sugar spike.
That’s a lot of people experiencing a blood sugar spike every single day and being susceptible to, you know, higher insulin levels. So, all of us can kind of, depending upon what we eat, have a spike in our blood sugar, and a single spike is enough to cause oxidative stress and it’s enough to cause inflammation in the body. So, sugar is a huge, huge contributing factor to inflammation.
Gosh. OK, well that’s definitely some food for thought already just in that, I mean we get a lot of questions, one of the reasons I was interested in having this conversation is we get a lot of questions about glycation obviously because that relates to the skin. and for anybody, well, for those who have it, they know what it is.
For anybody who’s unsure about what it is, it’s when the, it’s natural, but it’s a non-enzymic process whereby excess sugar in the blood basically binds to proteins and lipids or DNA and forms a like a harmful, they call it, it’s a bit mean cos it’s it, the letters stand, come out as A.G.E, A.G.E.s, but it’s Advanced Glycation End products, and basically what it means is that like the proteins, like collagen and elastin start to stiffen and lead to the skin aging, wrinkling, sagging, reduced elasticity and quite chronic health issues.
So sugar can play a massive role in terms of how it impacts your skin as you’re aging. I guess like for some people, some people are gonna want to talk about what is possible for them if they want it like if you’ve gotta eat, right? So what’s possible for them to do like if they’re beginning to experience some of this, if they are perhaps past, like you said it hit in your mid-40s.
I’m in my mid-40s now, I probably noticed things starting to change, I reckon probably about 6 years ago for me, it was really gradual, but it’s definitely more distinct now. And it’s definitely something I’ve had to be aware of and support my body with, but like what are the kind of things that people need to bear in mind, because how do they still eat and drink food? You know, if that (glycation) is happening, cos it’s not something you can kind of go, I’m not gonna do that anymore.
So I mean, yeah, you talked a lot about glycation and that basically these, you know, A.G.E, those Advanced Glycation End Products. I know it’s terribly ironic that they’re called A.G.E.s when they actually age you. And so those are very damaging to the body ‘cause that also really causes that inflammation as you pointed out, it can help to break down collagen. It can stiffen, you know, I mean, you want that fascia to be pliable, you want it to be flexible, and it can actually cause it to stiffen and harden. And make us, you know, feel more achy when we get up in the morning. Things are harder to move, all that kind of stuff, and that, you know, glucose, as we talked about, the fact that even a single kind of high spike in it is enough to cause that kind of oxidation to happen.
But the good news is there’s a ton of things that you can do to help balance out your blood sugar totally naturally and try to avoid those spikes. You kind of want that nice even curve. That little flattened curve, and there’s a lot that you can do to kind of achieve that.
So let’s talk about what a few of those things are, and the good thing is that when you do those, not only will your skin look better, you know, you’ll feel better when you move because you’ll have that flexibility, but you won’t feel as hungry.
You know, that’s one of the huge, you know, signs that you’re having glucose spikes is that you eat your breakfast or your lunch, and 2 hours later, you feel like you need to eat again, or you have cravings for something sweet, or, you know, you reach a slump of energy and you feel like you have to go for that cup of coffee or that energy drink because you’re just like, you know, about ready to fall asleep.
So there are a ton of things we can talk about them now, because I kind of think about them in, a couple, in 3 different categories, if you will.
So I, I think I just wanna jump in really quickly because I just wanna say with the fascia piece, it’s that stiffening that you’re talking about is exactly that, and I think it’s, one of the reasons for that.
I’m just gonna chuck in a little bit of science and then we will carry on because I wanna hear the how-to’s of like what to do because I know it definitely works with what you’re talking about because I’ve been doing it and trying it and it’s definitely made a huge impact on my body.
But that stiffening that people experience is partly that, as you age your hormones change and whilst your fascia remains the same, the way in which the collagen is produced changes because your hormones are removed and lowered estrogen specifically.
And there’s a huge amount of research that’s been done with the Fascia Research Congress around all of this, especially, Carla Stecco who’s done a huge amount of research into lipedema and different things like that and specifically looking at what happens with the hormones as they shift, and it showed that the cells in the fascia, the thin fibrous webbing that surround absolutely every organ and muscle, basically changes as the estrogen begins to drop down.
So it’s not that the substance is different, it’s that your hormone change changes how the collagen is then produced and that then means everything is a little bit stiffer and a large portion of that, like we’ve just said, is because of the insulin resistance piece and the sugar being in play. So, let’s, let’s talk a bit more about the how-to, but I just wanted to just chuck a tiny bit of science in there for people.
No, that’s so important, because it all is connected, right? And the idea that, you know, it’s messing with your hormones, right, when that’s happening, and there’s also research that shows that, women who are perimenopausal, menopausal, who have higher blood sugar, have much more pronounced menopause symptoms. Right?
So just even having that kind of higher baseline, you know, blood sugar or insulin level in response to the sugar that you’re eating, it can make your symptoms so much worse, right?
You’re gonna feel worse, experience more brain fog, have more trouble sleeping. All of those things are kind of in response to this higher level of sugar and insulin that results kind of from that. So, it’s really important to, you know, try to get that to be a more manageable level and like we’re about to talk about, there’s a lot of ways that you can do that.
So, one of the first important things that I kind of think it’s so, so easy in terms of when you’re doing it, is really kind of surrounding what you eat. And it’s not necessarily that you need to change everything that you’re eating, but you can do something so simple with changing the order in which you eat something, right?
The order in which you eat your food can really have a dramatic difference in whether your blood sugar spikes, or whether it’s far more even. And that kind of food ordering, the, the basic order that you kind of want to go to, is to make sure that you’re eating something with fibre first, and that can be a fibre supplement, it can be eating your veggies first, right?
But you wanna eat something that, you know, has a lot of fibre in it, because what that does is it kind of binds and slows gastric emptying. It helps to make sure that the food is moving slower through your system, and the sugar is being released so much more slowly. So, just even doing that helps.
You want to eat your, you know, protein second, right? So again, if you weren’t, didn’t have fiber, you would go for protein kind of next on the list. Because protein, again, breaks down more slowly. It helps to kind of slow down the process of sugar being released. and then you would wanna, you know, then kind of go to your starches, whether that is your rice or pasta or whatever that is.
And, if you do wanna have dessert, which again, that’s OK too, or if you’re having some fruit for dessert, you would eat that last. It’s really important to kind of have that be the last thing that you’re eating ‘cause you want the fibre and the protein and the healthy fats that you would have eaten first to really help to slow the release of any sugar from those carbs. And just doing that will help a lot.
According to some studies, it can help to reduce the amount of, of, glucose being released by as much as 73%. So, simple to do, rearrange your plate, just change the order of what you’re eating.
In terms of doing that. I mean, another thing to kind of really make sure that you’re doing is something that you can do right after you have a meal, and that is to engage in any kind of movement. So I shared earlier that when you do, you know, have something with sugar in it and glucose is released, your body’s trying to find somewhere for that glucose to go, and some of it gets stored as glycogen in your liver and in your muscles.
But if like 10–15 minutes after a meal, you go for a short walk, you just even move, you do some squats, anything at all that kind of will be about 10 minutes of movement, you get to use up the glucose that is being released, and that will really flatten the curve so that you’re making sure that you’re not experiencing so much of a spike, kind of from doing that. So any kind of movement will help.
And that’s just kind of two quick and easy ways to kind of be able to, with what you’re eating, and after you’re eating. You haven’t changed what you’re eating in this case, right? Because everyone tells you, oh, “Don’t do this” or “Don’t do that.” But even if you were eating the same food, just doing those two things would really help reduce a spike in your blood sugar and help that be a lot more smooth.
And when that happens, you’re not going to be as hungry, you’ll feel fuller for longer, you won’t have those cravings, and your body will be able to process what you’re eating in a much more metabolically healthy way.
I love those. It’s so simple and something that anybody could do starting now if they, if they chose to and wanted to have an impact. That’s so practical. I love that so much. Wow, thank you.
Sorry, I’m just kind of digesting how simple that is and I love it when things are simple. That’s the thing, it’s the knowledge, it’s the information, that’s why these conversations are so important because nothing is ever really that hard, it’s just knowing when and why you’re doing something and in what order to do it.
It just makes such a big impact, I think. So thank you, that’s really, really practical.
One of the things that I wanted to say because I know that we have a lot of people on the internet especially, that get a little bit “trolly” when you’re talking about skin.
So I just want to talk about that before we talk about what we’re, what we’re gonna talk about next, which is number 3, which is that, people come on and they start talking about like collagen changes as you age, there’s nothing you can do about it.
But it’s a bit more complicated than that, because collagen, like I said before, is part of the body’s scaffolding with the fascia, and hormones decide whether that scaffolding is built with more flexible or more rigid fibres. And the sugar decides how like rusty or crusty those fibres become over time.
And that’s why I often ask the question, like, is it aging or is it actually just stuck fascia, because I think there’s a big confusion with what’s inevitable, and what’s actually something that you can do something about.
And even with what you’re talking about, like with helping flatten that spike and helping flatten that line of sugar and the insulin resistance piece, like if you can keep nice steady, balanced sugar levels rather than getting those spikes, you start to change how your body is working in that sense.
So, yes, collagen changes with age, with sugar, and it also changes with hormones, as I said before, especially in women, but it doesn’t mean that we should just ignore it because supporting the body with those changes, especially the sugar piece, can make a huge impact.
So there’s two ways already that Sonia shared. You can do that naturally and quickly and simply, and you can start today and there’s nothing else that you need to do. But there is also another thing that you can do, and this, I’m fascinated to hear you speak about this.
So we have, I’ve worked with Sonia for 14 years with an incredible company called Touchstone Essentials. And a few years ago now, they brought out a product called Gluco Control. And I, having not been somebody who really ate sugar, as I said, I was a bit hesitant initially. I was like, I mean, I love everything that the company had done to that point, but I was thinking, I’m not sure I’m gonna use this product. I’m not sure how useful it’s actually gonna be. And, I stand here corrected completely and take it every single day and have done since it came out because of what it does.
But Sonia, can you speak a little bit about it to help us, everyone, understand how it helps?
Sure, and you mean to add on to what you said, I mean, I know a lot of people think of collagen relating to just their face, right?
But it really is the scaffolding of the body. And it’s just enormous, right? And so just having that be healthy and knowing that, you know, oxidative stress and inflammation and sugar, which really triggers that, you know, it’s gonna affect your whole body, right?
I mean, not just your visible face, but it affects how you feel, and also, yeah, how you look, you know, in terms of doing that. And absolutely, there are things that by just putting good stuff in, following those good kinds of practices will really help a lot.
So we were looking into, you know, wanting to do something relating to sugar for some time, and as I talked about, you know, just my own personal experience of realising that, you know, my body was not responding well to insulin.
I was hungry, I was gaining weight, even when I was trying to kind of cut back, it wasn’t working. I found myself having a lot of cravings for sweet things. And so we, you know, came across this breakthrough.
It’s a completely natural enzyme, but we came across this breakthrough, and I was thrilled because I started taking it and I could not believe the results that I was experiencing. Not so much in terms of weight initially, but just in terms of how it was helping me feel and how it was changing, you know, my body’s reaction to sugar.
And so what this does is, it’s really simple. It’s got these amazing natural enzymes in it. But when you have a meal, you know, there’s, there’s sugar in that meal, right? And so, you know, that sugar as we talked about gets released and it can cause kind of a spike in your glucose levels.
The enzymes in this product kind of gobble up that sugar, and they change it, because that’s what enzymes do, right? Enzymes are catalysts for change. The enzymes change that glucose into resistant starch. So your body is not getting this huge barrage of glucose, and all of that entails in the body, and instead, it’s getting healthy fibre for the gut. So it’s doing two amazing things in one. It’s helping to reduce the impact of the sugar from the food that you’re eating, because even bread or pasta or anything like that kind of acts as sugar in the body. So it’s helping to reduce that amount that is getting kind of released in the body, and it’s turning it into resistant starch, which is a healthy fibre. So your gut gets this huge boost in terms of health.
And it’s kind of a little third side effect of that is because resistant starch is kind of what feeds your gut, but specifically it feeds the lower gut, which is where your cells are in the body that produce GLP-1. We hear a lot about GLP-1, but your body can produce it itself, but it needs to be fed by healthy fibre.
So this helps your body to reduce the sugar, make and get this amazing resistant starch, and then, yeah, that in turn can help your body to produce GLP-1. So it just results in kind of a, again, not a big spike from the meals that you’re eating, but a much steadier level.
And when I started taking Gluco Control, that’s the first thing that I noticed. I went from eating breakfast, and 2 hours later, wanting a snack or having a craving for a snack, to suddenly realising that I could take this with my breakfast, and then I could not want to eat anything again until lunch. I could go from lunch until dinner. It just helped me completely eliminate snacking, or the want or desire for something that would be sweet.
And so I was able to then just have a much healthier metabolic response, you know. Fewer kind-of meals meant fewer opportunities for my blood sugar to kind of go up and down. And that’s a result, you know, I feel like my skin looks better, my energy is better. I definitely lost weight with it, in terms of doing that. So it’s been a great experience and I think that for anyone who is just wanting to really kind of help to avoid those spikes in blood sugar, it’s a fantastic way to do it.
I love that and I love that it’s all natural, as with everything with Touchstone Essentials, which is just, I’m so grateful for that you guys do the research and the hard work so that I can trust and take something that I know is gonna be clean, is gonna be made with organic practices.
Every ingredient that is in there, so it’s all something that the body can recognise and is able to assimilate and do good things with. I’m fascinated. I mean, I’m obviously aware about the GLP-1 stuff, but I’m fascinated if you’re happy to, if you could just open that out a little bit in terms of how that supports the body and what that does for people.
Sure. So there’s a lot of talk about GLP-1s, you know, in the news, and everything, and so what we kind of forget is the fact that the body can produce GLP-1 itself, right?
However, it’s not so easy for it to produce because the place that it’s produced is way, way down in the gut. Like, it’s not the upper gut or kind of the middle gut, it’s like the bottom part of the gut. And what happens is, because we all tend to eat more ultra-processed foods, we tend to kind of have not as much fibre in our diets, right? And so what happens is by the time everything is processed through our gut, there’s really nothing left to feed that area of the gut, for want of a better word.
And so, what it loves is, kind of, resistant starch or really fibrous related food. So when you can have some resistant starch make its way down to that part of the gut, the cells in that part of the gut produce GLP-1, and what happens as a result of that is it gives you, it’s a hormone, and so it releases into the body the sense that, oh, “I feel full. I feel satisfied. I don’t feel like I have cravings or that I need to eat something else.” So it helps to kind of, people have described it also as being food noise. That, you know, when you’re constantly thinking about food or like you constantly have a craving for something, like it’s always on your mind, and it quietens down that food noise so that you’re just able to think of a meal when you need to have a meal, as opposed to constantly either wanting to eat or being hungry or looking for something sweet.
So yeah, so it’s really a natural process, which is great. The other thing that we have inside Gluco Control, apart from those amazing enzymes, is some organic mushrooms, which are really good at helping to modulate that kind of sugar response as well as some probiotics, which again, so many good things happen in the gut, right? Our gut is one of those places that helps to modulate how we respond to sugar and glucose.
So it’s really a complete system, but it’s something that’s designed to be taken before or during a meal. And again, I just find that when I do that, I feel so much more satisfied. I don’t have to snack at all. And I just feel that my body is now finally more metabolically healthy, right? It’s responding to what I do eat in a healthy way, as opposed to before, you know, it was obviously having these spikes and I was feeling more hungry, more stressed with it and gaining weight, and now that has finally gone away.
I love that. I can say I have experienced the same thing for myself, that was one of the main things that I noticed. The other thing I noticed for me was that my joints ached less and I found I was able to be a lot more mobile. There was nothing debilitating for me, but when I started taking the Gluco Control, almost immediately I noticed that I could walk for longer, go for a jog, and it felt like I was about 10 years younger because nothing needed to warm up in quite the same way.
Which makes sense when we think of sugar causing oxidative stress and inflammation. If you don’t have as much glucose hitting those tissues, then you don’t have that same stress that it’s under. So absolutely, it’s one of the reasons I love it and take it every single day.
One of the things I want to ask because some people will be like, well, why shouldn’t I just take collagen? Like isn’t that just gonna sort this out? How is something like Gluco Control different from something like taking a collagen supplement?
I veer away from collagen supplements anyway because there’s little science in terms of their efficacy, because your body needs to produce its own collagen, but I’m curious how Gluco Control compares to other things that are on the market.
So, I really feel that it’s helping your body in so many ways, right? Because sugar, it is kind of toxic to the body, you know, and it’s causing, you know, oxidative stress and it’s causing inflammation. So if you can have less sugar or less of a sugar response, you’re helping every part of your body, right? You know, not just your skin, you know, but your energy levels, you know, I mean, your metabolism, every single part of your body.
So, people think of collagen, it is a bit trendy, and they’re thinking, oh, it’s more of a beauty product, right? But you really, I mean, there are hundreds of millions of cells in your body, and you need to be able to kind of support them in every way, in a holistic way. And so I think by helping to really take that pressure off of the impact of sugar, it’s helping the whole body.
And to your point, yeah, I mean, collagen is a tricky area because you’re right. When people are taking bovine collagen or chicken collagen or whatever it is, none of that is actually in a form that the body can use. It has to take that in, it has to completely break that down, and then it has to try and reconstitute it with some other parts that are not present in it in order to make human collagen, which is what you need.
So your body knows how to be able to do that and actually kind of taking in this animal collagen, it’s causing your body to work pretty hard to try and make it usable, right? As opposed to, you know, whether it is protein that you kind of need to make collagen, you also need vitamin C to make collagen, right?
So you wanna make sure that you’re getting an organic, you know, primarily fruit sourced kind of vitamin C. You need to make sure that your copper, you know, is from a healthy source. So these are kind of the components that your body needs in order for it to be able to make collagen for you, right? And those aren’t necessarily present or in the right amounts in a bovine or a chicken or a fish collagen.
Yeah, I love that you’ve explained that. Thank you so much for sharing that. I think the thing that is so special for me with what I’ve seen with people taking the products over the years and also from my own experience is that what Touchstone really creates are products that support your body to do what it’s doing anyway, but better. So it really is looking at what happens as soon as you’re taking it and what is your body’s process as it goes through the body and how can it support it as best as possible.
And I am always amazed at the level of research that you all go into with how you put products together, and I know that there are thousands, maybe hundreds of thousands of hours that go into that research and into checking the products and then testing the products afterwards before they even come to market. So it is a result of many, many, many years, often, of products that have been in the making that then really go to the nub of what a real issue is that we’re dealing with in our modern day life.
And sugar is a real issue, whether that’s physical cane sugar like in sweets and cakes and biscuits or whatever, or whether that’s just the carbohydrates that you’re having because that, you know, there’s pasta, and bread and, you know, all these things that are delicious and we like to eat these things. And as somebody who’s a quarter Italian, that’s something that will always be in my life, even if I’m gluten free, that’s still a carbohydrate, you know what I mean, like you can eat healthier versions of it, but it’s still helpful to have something that then supports your body to manage those sugar spikes basically.
And I think especially for any woman, for anyone really, but for any woman over the age of 40, I think it’s a real must in terms of supporting the body and the fascia and keeping that mobility in the fascia.
So one of the reasons I’m so pleased we’ve been able to have this conversation, and thank you so much Sonia for speaking about it in such depth as always, is because I feel that when people begin to start to do fascia release, sometimes they do come up against things where their body is struggling because perhaps they do have higher levels of sugar in their blood, or perhaps there’s more stiffening there than they realised initially.
And so having something to support that and allow you to be able to support your body in the release process and then softening and then supporting hydration, like all of these things stack up when you do them over time.
And even, you know, if you can do nothing else, then start with what Sonia mentioned with changing the order in which you’re eating things to support keeping that spike as low as possible and making sure that you’re moving regularly.
But if you want to do all three things, I know that Sonia and the team at Touchstone have given us an offer to have the Gluco Control at a very special price for first time customers. And that will be – what are the prices of those, Sonia, in dollars and pounds, just so that I get that right.
Yeah, so what we’re doing is we really believe in this product and we know that if you try it, you’re gonna like it. And it’s not an overnight thing, I think again in terms of, you know, weight, it doesn’t happen overnight. For you to build insulin resistance, that’s taken place over time. So it’s really a thing of you may start to right away kind of feel like, oh, you know, I’m not as hungry or my cravings have lessened, and just really try to think of it as trying to do metabolic repair or help, and then I think the weight and seeing that kind of difference in your skin happens over time.
But we’re super excited to share this with everyone, and we’re gonna be offering 79% off your first bottle of glucose control. So, and that’s on the subscription. So the first bottle would be $15 in the US or £12 in the UK, so it’s a great way to try it, and on the subscription, you can pause it, cancel it, change it anytime you want. There’s really no obligation, and that also comes with free shipping. So it’s a great way to just get it, see the difference.
And I know Savannah, you talked about pasta or bread or carbs, I know some people do the keto thing and that’s totally fine, but I also kind of feel like a lot of that stuff is not really sustainable for people. You know, we want to be able to enjoy our normal foods, choose healthy options, but still enjoy regular food. And this glucose control allows you to be able to do that. Just take it with it and it really helps to balance that out so that you can, I wanna say have your cake and eat it too, but the bread and eat it too.
So it’s a great way to be able to try it and completely no obligation, but we really believe in this and think it makes a huge difference for people. I know that it did for me, I know that it did for you, Savannah, but for everyone who tries it. It is 60 capsules in the bottle, so that’s aligned for like 2 times a day. I personally take like 4 a day. I take 1 with my breakfast, I take 1, you know, if I have a bigger lunch, I’m taking 2 with my lunch, and then maybe 1 with my dinner. So just kind of try it out and start and see what’s right for you, kind of again depending upon what you’re eating.
But it’s again a way to just really help your body respond to the fact that there’s sugar in so many things that we eat, and we all need a little bit of help.
Yeah, and keeping that spike low will help your fascia and your collagen production. So I think you do notice the difference in your skin quite significantly, right? And we didn’t even talk about the fact that, you know, one of the side effects, I know you’ve talked about more in terms of collagen and also fascia, but just even acne, right?
Sugar, high kind of blood sugar spikes, that’s a huge driver of breakouts and acne and stuff. So getting that blood sugar a little steadier, well you’ll also see that impact in your skin that way too.
That’s amazing. You always have such nuggets, Sonia. Just when I think we’re done, it’s like a little thing of wisdom just pops in, a little bit of research of this here and this will help with that. I love it. Thank you so much.
It’s always such a pleasure to have you here and hopefully we will have you back another time. But thank you, thank you again for your time and hopefully you all will try the Gluco Control and see how you get on.
If you’ve got any questions about anything, please either drop a message below here, we’ll make sure that the link’s here, or send a direct message to me in the platform and I will make sure to get back to you as well.
But thank you again Sonia and happy to be here.
Thanks Savannah.
