Podcasts about Stevia

Sometimes we need reminders in the most basic ways… and today we're back to the most basic reminder. We gotta talk about it… Sugar. People tell us all the time how they feel addicted to sugar. Sugar is the villain in the story of epigenetics. It actually exploits all of the bad things in your genetics! If there is one real “bad guy” – it is white, refined SUGAR. It can cause decay in emotions, in relationships, in your mind. Yes, there are foundational issues that it causes – insulin spikes, chronic inflammation, microbiome disruption, and dopamin dysregulation. But there are deeper destructive pathways that are hacked by sugar… You need to know what it is doing to your DNA! Negative DNA changes can be directly traced unhealthy sugar consumption. A couple easy recipes to help the Snack Needs and GGMS: An easy non-sugar hack… THM Protein Ball Recipe INGREDIENTS: 1 cup unsweetened coconut flakes (shredded) 3 Tbs TH Integral Collagen 1⁄4 cup TH Pristine Protein Powder or TH Optimized Whey Protein Powder, flavor of choice 1⁄2 cup extra virgin coconut oil 2 tsp TH Natural Burst Vanilla Extract 2 pinches TH Mineral Salt 2 tsp TH Super Sweet Blend 1 Tbs unsweetened almond milk INSTRUCTIONS: 1. Put all the ingredients in a large bowl and combine well using your hand. Roll out the balls, 40 grams each (approximately 1.5 inches). Hangry Trail Mix https://www.trimhealthymedia.com/wp-content/uploads/sites/2/2024/12/06210416/Yuck-Yum-Trail-Mix-S-or-XO.pdf Good Girl Moonshine https://trimhealthymama.com/recipe/good-girl-moonshine-fp/ On Plan Sweeteners… you need them on your shelves. Stock up. Gentle Sweet, Stevia, Allulose… Coconut Sugar Join Pearl and Serene on the Trim Healthy Podcast (a.k.a. “The Poddy”). Welcome to the spot where Pearl and Serene share their knowledge and their hearts (along with Danny's antics) on topics ranging from physical and mental health to spiritual truth, and, yes… even a little comic relief. Put your seat belts on though…it can get a little bumpy! This particular show can be lacking in “proper podcast behavior.” But this is where growth happens… this is where NEW knowledge is celebrated… and fundamental knowledge is respected. Get ready for imperfectly polite conversations about health and wellness… the place where cutting edge science meets ancient wisdom. Get Pearl and Serene's latest book – Purchase Trim Healthy Wisdom and join the women that are ready to “rock 40 and beyond.” Explore the Store: Click here to visit Pearl and Serene's online store with over 100+ products, optimized for peak health. Join Our Membership! Go to www.TrimHealthyMembership.com to access special series, recipes, and other exclusive content. Get in the best shape of your life! Access their premium workout series, Tribe Healthy, go to www.Youtube.com/TrimHealthyMama Join KIAORA: Pearl and Serene have launched a Bioidentical Hormone Replacement Therapy tele-health company that is available in nearly every state in the USA! Go to www.KIAORA.com to learn more. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this eye-opening episode of Vitality Radio, Jared breaks down the part of the supplement label most people ignore: other Ingredients. While active ingredients get all the attention, it's often the excipients—binders, fillers, flow agents, coatings, and colorants—that determine whether your supplement is truly clean and effective. Jared exposes why manufacturers use these "inactive" ingredients, how they impact product quality, and which common additives you should avoid. You'll learn how to read this overlooked section of your supplement label and become an informed, empowered consumer.Additional Information:#525: Decoding Supplement Fact Panels and Becoming a More Informed ConsumerOther Ingredients Breakdown Blog PostVisit the podcast website here: VitalityRadio.comYou can follow @vitalitynutritionbountiful and @vitalityradio on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.

Cover Picture = Angela Huckabee @ the.carnivore.cutie - Springdale, AR, USTIME STAMPS:00:55 About Mary Roberts IG @ ketomary71/ foodfreedomwithmary.com05:00 Mary's JOURNALING & MEDITATION practices!08:15 The FIVE STAGES OF GRIEF: how the self-improvement benefits of an ancestral way of living enable the person recovering to reach the “acceptance” phase of overcoming a tragedy. 10:05 The stages are 1) denial 2) anger 3) bargaining 4) depression 5) acceptance. Grief is not linear and it can take years to each acceptance which is the ultimate end goal. 21:00 GATEWAY DRUGS - recreational and food related - what to watch out for and when to call yourself out for rationalizing poor choices. 26:00 Casey Aikens, from Boise, ID USA - “Since she focuses on healing from food addiction, does she advocate food substitutions, such as keto desserts, or artificially sweetened beverages? Does she recommend any products, such as protein or exogenous ketones, or electrolytes that are artificially flavored/sweetened?”28:00 Benefits I've experienced eating beef heart every day for a month!29:00 Reviews of the new TALLOW KETO BRICKS!32:00 Marilyn, from Vancouver, WA USA - questions about RED WINE and GRAINS. 36:00 Stef, from Vassalboro ME, USA - questions around coffee and caffeine. 39:00 Marisa @ the.hardcore.carnivore - Orlando, FL, USA - questions / advice on STEVIA & other artificial sweeteners. 41:09 Jasmin Wiese @ pom_ponyo - Ferntree Gully, VIC, AUS - questions / advice on COFFEE & CAFFEINE. 43:00 All of the best NATURAL WAYS to acquire your DOPAMINE FIX if you're quitting drugs and/or poor food choices!45:00 L.I.S.S. - Robyn Miller - Marion, KS, USA @ roby_s22 & bad coach callout! 48:30 When is INTUITIVE EATING dangerous?! When to track, and when not to track. 53:19 Examples of NON-SCALE VICTORIES. 56:41 A typical day of eating in the life of Mary Roberts!01:04:05 How much do you weigh - does it really matter? Here's how to guage your progress without having to step on the scale every day :)01:09:30 LONVERA Grass Fed Beef Liver Supplement link: https://lonvera.com/?ref=coltmilton / Code “COLT20” saves you 20% on your purchase

Nik, Keefy and Don end our latest Metallica series with the ill-attempted "S & M." Is some of it great? Yes. We delve deep into what works, and what does not work at all. You might be surprised which is which. Keefy is upset at Nik, again.Don gets shame boners like a teenagerNik is 100% Nik and you have to love him, even Keefy does. Check out our last series on series on Pink Floydhttps://www.youtube.com/playlist?list... For Rock and Metal news: https://www.ghostcultmag.comFor vinyl porn: https://www.instagram.com/Glacially_M...To support the Pouredcast: https://linktr.ee/GlaciallyMusicalPou... Invest In Vinyl mylar inner sleeves https://amzn.to/3pPLQaA Timestamp: 0:00 Intro Nik "The Delicious Dish" Cameron, and Don "Captain Lateness" De Leaumont, and Keefy "Crudup"1:52 Beer of The Week ✅ Nik - 3 Floyds Beer, Don - Yuengling, Keefy - Liquid Death Seltzer new flavor with Stevia and filled with sadness 6:30 Vinyl ✅ Nik - Ann Wilson of Heart + Billy Joel, Don - Kati Ran reissue, Keefy - Spotlights + Mark Morton of Lamb of God16:20 News Keefy - Record Store Date fallout, Nik's rsd finds, Don did not like RSD and has Foreigner news35:41 Shirt ✅ Nik - More Cowbell, Don - Stay Inside Club, Keefy - Type O Negative39:00 The Meat of The Episode ✅ "S & M" is not as good as you remember. In fact it's much worse125:00 ✅ Outro - Please like and subscribe! Tell your friends!

Did you know natural flavors, stevia, and even some “spices” listed in ingredients are raising your blood sugar and causing cravings? It's a sneaky ingredient not even listed!  As always, if you have any questions for the show please email us at digestthispod@gmail.com.  And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By: Fatty15 | For 15% off the starter kit go to fatty15.com/digest Check Out Bethany: Bethany's Instagram: @lilsipper YouTube Bethany's Website Discounts & My Favorite Products My Digestive Support Protein Powder Gut Reset Book  Get my Newsletters (Friday Finds)

In this high-impact episode, we dive deep into the science and strategy behind autophagy, the body's built-in cellular clean-up system that promotes fat burning, energy, and longevity. You'll learn the best fasting protocols to turn on autophagy, how to measure it using blood glucose and ketones, what breaks a fast, and bonus biohacks to enhance autophagy without extended fasting. Free access to the Metabolic Freedom Course + interviews with Dr. Jason Fung, Dr. Daniel Pompa, Cynthia Thurlow & Megan Ramos when you order the book at http://www.metabolicfreedombook.com 

Stevia pura ou marketing disfarçado? A Nutricionista Mariana Chaves esclarece como identificar boas opções e como combinações com eritritol podem ser úteis, por exemplo, numa dieta cetogénica.See omnystudio.com/listener for privacy information.

In this weeks Tech Thursday....A listener asks about ways for a Ai to read documents more naturally.How to cool your house on hot summer nights.Android 16 beta.Bacteria on your skin can be good!.Healthy sugar alternatives, like Monk fruit and Stevia.and all the latest in Tech from Patrick Sheehan....

Be honest—does the thought of gaining weight hold you back from fully embracing intuitive eating? You're not alone, and it's not just about the number on the scale. The fear runs deeper, touching your relationships, sense of control, health beliefs, and even your identity. In this episode, we're digging into the 4 biggest fears that keep you from making peace with food and terrified of weight gain:   Fear of Social & Relational Consequences – How weight stigma and identity shifts impact friendships, family, dating, and even how you see yourself. Fear of Losing Control – Why dieting feels “safe,” and intuitive eating feels like free-falling into the unknown. Fear for Your Health – The real truth about weight and health (hint: it's not what diet culture told you). Fear of Losing a Goal or Sense of Purpose – What happens when weight loss is no longer the project you're constantly working on?   And most importantly—we'll talk about how to move through these fears so you can finally make peace with food and your body. You'll walk away with powerful mindset shifts and actionable strategies to help you trust yourself, redefine health, and stop waiting for a “goal weight” to start fully living your life. If this episode resonates with you and you're ready for real, structured support, check out Non-Diet Academy - my signature program where I guide you step-by-step through healing your relationship with food and body image. DM me if you want to chat about whether it's the right fit for you. Because here's the truth: You are already enough, exactly as you are. Today's Wellness Woo is Cucumber dipped in Stevia as a replacement for watermelon   Resources Mentioned - Join us inside Non-Diet Academy! Doors close February 27! - Book: The Dance of Connection by Harriet Lerner   Read the full episode show notes here. Resources for Your Intuitive Eating Journey Intuitive eating education on the blog Work with Katy Explore the self-paced mini-course Stepping Off The Dieting Rollercoaster   Connect with Katy Harvey Website: KatyHarvey.net Instagram: @katyharvey.rd Facebook: KatyHarveyRD    Subscribe and Review Rate, Review, & Follow on Apple Podcasts I would be thrilled if you could rate and review my podcast! Your support helps me reach and encourage more people on their intuitive eating journeys. Click here, scroll to the bottom, tap to rate with five stars, and select “Write a Review.” Don't forget to share what you loved most about the episode! Also, make sure to follow the podcast if you haven't already done so. Follow now!

In this episode of Wake Up and Read the Labels, Jen Smiley exposes the hidden ingredients in popular yogurts that may be causing inflammation, bloating, and gut issues. She breaks down why “healthy” options like Danon Light & Fit, So Delicious, Chobani Zero Sugar, and Silk aren't as clean as they seem—and what to look for instead. Learn how to spot artificial flavors, dead probiotics, and gut-disrupting additives, plus discover the best clean yogurt brands that actually support your health. Disclaimer:The content provided by Wake Up and Read the Labels and Jen Smiley is for informational purposes only and is not intended as medical advice. Jen Smiley is not a licensed nutritionist, dietitian, or health professional. All recommendations and insights are based on her personal research and experiences. Always consult a qualified healthcare provider before making any changes to your diet or wellness routines. Additionally, some of the links shared may be affiliate links, meaning Wake Up and Read the Labels may earn a small commission at no additional cost to you. This supports our ability to bring you quality content. Key Takeaways:Many popular yogurts contain artificial flavors, preservatives, and gut-disrupting additives.Non-fat dairy often comes from cows fed inflammatory diets, impacting the quality of the yogurt.Pasteurization after culturing kills beneficial probiotics, leaving you with “dead” yogurt.Stevia isn't as natural as it seems—it undergoes a harsh chemical process that can cause bloating.Truly clean yogurts, like Kalina, Coconut Cult, and CocoJune (pure coconut), contain live probiotics and high-quality ingredients.Fat in yogurt isn't the enemy—healthy fats help keep you full and satisfied.The food industry's misleading labels make it difficult to identify clean options, but the Read the Labels app can help you scan and verify your yogurt choices. Jen's Links:Instagram: https://www.instagram.com/wakeupandreadthelabels Facebook: https://www.facebook.com/WakeUpAndReadTheLabelsThe Wake Up Label Letter: https://jensmiley.substack.com/subscribeApple Podcasts: https://podcasts.apple.com/us/podcast/wake-up-and-read-the-labels/id1618784569 Spotify: https://open.spotify.com/show/7v3WcgicHQrjU9iCEcLZLX

Andrew just made a life changing sandwich and is finally using Cursor (and it's living up to the hype). Meanwhile Sean has been working on cutting SaaS costs for Miscreants and gets nostalgic about Flask (the Python framework). Links:Andrew's Twitter: @AndrewAskinsAndrew's website: https://www.andrewaskins.com/MetaMonster: https://metamonster.ai/Sean's Twitter: @seanqsunMiscreants: http://miscreants.com/Sean's website: https://seanqsun.com/Stacked cookbook: https://www.amazon.com/Stacked-Perfect-Sandwich-Owen-Han/dp/0063330652For more information about the podcast, check out https://www.smalleffortspod.com/.Transcript:00:01.41SeanOh, I'm like that for me. Oh, there it is. Okay.00:03.89AndrewHey, there we are.00:03.96SeanHow you doing?00:05.100AndrewI'm good.00:06.84SeanGood to see.00:06.90AndrewDude, I just made the best fucking sandwich.00:09.78SeanOkay. about00:12.87Andrewuh so we we just bought a cookbook this guy he's like a sandwich influencer i don't know he makes he makes youtube videos and like clips something Han i think and his whole thing is like sandwiches like he he's made like 300 sandwiches or something so he finally came out with a cookbook i love a good sandwich bought the cookbook First recipe, pretty fucking good.00:39.11AndrewIt was like a so homemade pesto on sourdough with like a chili crisp mayo and turkey parmesan crisps where you like fry parmesan until it becomes like a crunchy wheel of cheese, red onion, banana pepper.00:51.55SeanOkay.01:00.70AndrewReally, really good. Like maybe the best sandwich I've had in the last at least six months.01:10.24Seanokay I've never heard of this guy in my life, but yeah, yeah, I thought of him.01:13.81AndrewDid you find him? What's his what's his name?01:16.50SeanOwen Han. Owen hahn on Han, the sandwich king.01:17.52AndrewOh, Owen Han.01:22.24SeanInteresting.01:23.23AndrewWhat a great niche, right?01:23.43SeanInteresting.01:25.22AndrewLike I want to be the sandwich king.01:25.77SeanYeah.01:27.09AndrewLike that's such a fun place to live in and play in.01:29.79SeanYeah, yeah, yeah. You just gotta be like a chiseled Asian guy.01:33.15AndrewYeah, I mean, he is he is jacked and very attractive.01:33.90SeanGreat hair.01:36.98SeanYeah.01:38.15AndrewBut yeah, I mean, he just makes videos of himself making sandwiches and eating them, which is like. I'm sure it has its own ups and downs and pressure and whatnot, but as content creation niches go, it seems like a pretty decent one.01:55.09SeanI don't know. I feel like you might run out of sandwiches. I mean, I guess not, but...02:01.08SeanI don't know. I mean... What am I to say? I don't know shit about content creation.02:08.27AndrewYeah, what do you do when when making sandwiches is no longer fulfilling for you?02:09.84SeanIt just...02:11.79AndrewYou've got to got elevate your game somehow.02:14.06SeanYeah. It's only filling, not fulfilling. I don't know. Switch the wraps. There we go.02:21.23AndrewWhat's going on with to you?02:21.23Seanyeah take over another um um well speaking of food i've gotten really into liquid death i've probably drank at least 50 worth of liquid death in like the past week yeah multiple in no no the flavored ones the flavored yeah there's like tea there's like some that have tea but they're like low sugar so um02:33.05AndrewGod damn. Yeah. It's just, you know, you can get that stuff out of the tap in your kitchen, right? Oh, okay. Okay. Okay. Uh02:47.01SeanI got like a tall boy here that's like green tea. made like a so flavored soda sparkling water, which is like two grams of sugar. They're not very good to be honest with you. The other ones are better.02:54.95AndrewYeah.02:55.69SeanThere's like a lime seltzer one. That's really good.02:58.05AndrewUnfortunately, sugar is like part of what makes things taste good. So when you do the low sugar stuff, it just doesn't taste as good usually.03:04.24SeanOh, I think it doesn't taste good because, I think it actually, they lie about it or so they're not, they're not, they don't lie about it. They're, they're. being intellectually dishonest about it.03:15.29SeanThey say two grams of sugar and then a fuck ton of Stevia.03:17.90Andrewyeah Yeah, yeah, yeah, yeah, yeah.03:18.42Seanbut oh03:20.44AndrewI noticed that I've been drinking some of the, the fair life protein shakes.03:21.68Seanyeah03:25.61AndrewAnd I was at first, I was like, holy fuck, how do they get 42 grams of protein into this thing and make it not taste like butt?03:31.39SeanRight.03:33.99SeanRight.03:34.41Andrewand then afterwards I was like, I know that aftertaste.03:38.16SeanI see.03:38.31AndrewSo they're like, they're yeah, they're doing the same thing.03:39.74SeanMicroplastics. Nice.03:41.03AndrewOh, yeah, yeah, yeah. Also, it's like number one microplastic thing or whatever.03:42.49SeanYeah. Yeah.03:45.59AndrewIt has more microplastics ...

UNiTE Food is a Yorba Linda, California-based company that produces globally inspired protein bars. The brand offers unique flavors such as Churro, Mexican Hot Chocolate, and PB & Jelly, aiming to bring diversity to the wellness industry. Each bar provides around 10 grams of protein and is gluten-free, catering to health-conscious consumers seeking both nutrition and nostalgic tastes. Clara often relied on protein bars during her busy career but found the available flavors uninspiring. Drawing from her diverse culinary background, she recognized a gap in the market for culturally diverse flavors. Clara's father is an entrepreneur. Her family immigrated from Sudan when she was five years old. When they arrived in the United States, her father started a plumbing supply distribution business, which is the business Clara worked in earlier in her career. The idea for UNiTE was something Clara started thinking about in 2018 or 2019 while she was still working in her family's plumbing business. She began experimenting with different recipes and products in her kitchen in the early days of the pandemic in 2020.Clara often visits ethnic markets to learn about new flavors for new products. She also studied flavors and what people were eating when she traveled abroad.  QUOTES “If I'm anything, I'm a very curious person. I'm curious about how the world works and I'm curious about why segments of the population aren't being served.” (Clara) “If you focus on your customers, they will reward you with loyalty. And if they reward you with loyalty, your revenue will grow. If you create value, why would somebody leave you?” (Clara)“For me, it was about making sure we were taking care of our customers. That was the winning strategy. It sounds really simple, but it's way harder to execute.” (Clara)“Business is a framework. Once you understand product liability, you understand how to insure against it. You learn about the certifying bodies in your industry. It's hard and it's not (hard).” (Clara)“It's really about building relationships. Mutually beneficial relationships.” (Clara) “When you're over 40 and you created a new business, you're usually not doing it for money, you're doing it to try to make the world a better place.” (Clara)“I wanted to find common ground. Let's find flavors that will resonate with lots of people.” (Clara)“The essence of the UNiTE brand is to seek to understand and seek to find common ground instead of focusing on how we're different.” (Clara)“At the end of the day, consumers want authenticity and they want brands that create products that are meaningful to them. (Clara)“I don't really worry about copycat brands. I worry more when they stop copying me.” (Clara) TRANSCRIPT 00:01.49vigorbrandingAll right. Hello, everyone. Welcome to Fork Tales. I’m Michael Pavone. Our guest today is Clara Paye. And I’ve known Clara for a long time. ah She is from Unite Foods. ah Unite’s line of nutritious bars are built around the concept of global flavors, but also comfort foods. Clara has started a brand that’s redefining what protein and nutrition bars can be, and I’m happy to have her as a guest. Clara, welcome. 00:25.55Clara Paye _ UNiTEThanks, Michael. Good to be here. 00:27.85vigorbrandingSo again, I know you, I think pretty well, and I’m excited to excited for this. This will be fun. So um I want to go back. I mean, you have a fascinating story. So before we get into Unite, I want to talk about you. How did you, you know, where where do you come from? Where do you, where did you work? You know, talk a little bit about what got you, got you here. 00:46.86Clara Paye _ UNiTEWell, it’s definitely not been a linear path. It’s been really a path led by my own curiosity in the world. And so I think if I’m anything, I’m a very curious person. I’m curious how the world works. I’m curious why, you know, segments of the population aren’t being served. So my journey really started, you know, undergrad, I went to USC and I really went undeclared and thought I but wanted to be a lawyer and. 01:10.72Clara Paye _ UNiTEgot into one political science class and I was like, no, I definitely don’t want to do this. And so kind of was looking around like what else is out there, found the business school at USC, and more importantly, found the entrepreneurship program, which was number one in the nation at the time. And, you know, and I knew I didn’t want to study accounting or finance, and that’s what business was to me in my mind back then. And finding this entrepreneurship route really like kind of opened up the world to me and was like a light bulb. 01:34.45Clara Paye _ UNiTEyou know My dad is an entrepreneur. and We immigrated from Africa and the Sudan when I was five years old. And in Africa, he had an automotive parts distribution business. And when he immigrated to the U.S., he started a plumbing manufacturing and hardware distribution business. And so, you know, having a dad that had kind of modeled entrepreneurship, it was demystified for me. And so I was like, oh, that’s really interesting. You know, I’ve been an entrepreneur kind of since I was a little girl, whether, you know, the classic lemonade stand or side popsicles or, you know, drawing pictures and trying to sell them to my aunts. Like, you know, I always had that entrepreneurial 02:07.53Clara Paye _ UNiTEstart and you know funny and but like at USC I remember them taking a poll of all the entrepreneurship kids and how many of them had like a lemonade stand or something similar as a kid and it was like 95% of the class raised their hand right like it’s something almost innate where you know that entrepreneurship bug grabs you was even a little kid and 02:15.32vigorbrandingMm 02:24.37Clara Paye _ UNiTEAnd so, you know, going into the entrepreneurship program, it was kind of like and equated to like Ted Talks, where you just got to like hear and listen to these really successful entrepreneurs that had launched and they were normal people with good ideas that they just implemented. 02:36.22vigorbrandinghmm. 02:38.93Clara Paye _ UNiTEAnd I thought I would you know be an entrepreneur straight out of undergrad. I wrote a business plan um and for the apparel industry back then. this is I’ll date myself, but I graduated in 1999 and in 1998, 99. I wrote a business plan for plus size clothing for teenage girls. So I saw that there was this huge segment of the population where kids were kind of, you know, Americans were growing in size. and there weren’t really anything fashionable for young girls to wear if they were plus size. They had to shop, you know, especially in jeans, they had to start in the, you know, shop in the women’s Husky department, women’s department or the boy’s Husky department. And it really wasn’t anything fashionable. And I wrote this great business plan. All my professors told me to do it. And like the only person I knew that had any money was my dad. 03:21.66Clara Paye _ UNiTEyou know, being 21 years old and or, you know, barely 21 and asking him to fund, you know, I needed like $30,000 back then to launch this business. And my I was going to do it with my best friend whose father had just invested in the jeans manufacturing plant. 03:34.66Clara Paye _ UNiTEShe had done the entrepreneurship program the year before. It was like this home run idea. The internet was just coming online and we were going to do it all online. We didn’t need storefronts. You know, we’re kind of kind of revolutionize all of these things. 03:44.94Clara Paye _ UNiTEAnd my dad’s like, what? Huh? Like watch yourself humming products. Yeah. 03:48.78vigorbrandingYeah. 03:50.42Clara Paye _ UNiTELike, this is a business that already exists. And he just didn’t see it, didn’t understand. But it’s it’s ironic that like that business would grow on to be like that segment specifically, um where I did all my research at this mall, like, went on to become a billion dollar business, like Torrid went into the same free mall with the same concept. And so that was kind of like always in the back of my mind, my entire career. So from age 20 to now, like, gosh, like, why I should have done that, like, I should have done something like that, you know, why didn’t I try and um I’m telling a really long part of the story so we can edit this, but it’s really like, you know, for me, it was really about that early experience in entrepreneurship that I held on to, but then I would go on. 04:22.93vigorbrandingOh, it’s great. 04:29.89Clara Paye _ UNiTEand work in cosmetics, worked for advertising agencies, you know, um and then eventually my dad lured me into the family business, which was like, you know, about five years after college, I wanted to get my MBA and he said, hey, I’ll make you a deal. You and your best friend want to come work for me, get your and MBAs and I’ll pay for them. And you just have to stay the time that you’re studying. And, you know, we did this executive MBA program where we worked our nine to five and then we went to school from like six to 10. 04:53.31Clara Paye _ UNiTEAnd those are long days, but they were really fun because I got to take what I was learning in the MBA program and immediately apply it to my family business, which was, again, the plumbing and hardware distribution business. And so not that I was in love with plumbing and hardware, like, trust me, if I never see another supply line in my life, it’ll be too soon. But um it was really about this unique experience that I got to learn and apply, learn and apply. And it was just Really? um Really what set me up for like, you know in that curiosity to like really make an impact in my family business Where you know, sometimes when you join a family business you get told well, this is how we’ve always done it So this is why you have to do it this way and for me I got to kind of redefine everything Because of this MBA program that I was doing and my dad trusted, you know, he always had a high regard for education And so was like, okay. Well, yeah, let’s try it and really got you know got in and 05:45.11vigorbrandingThat’s fantastic. i mean You bring up a really interesting point, though. Being a so a sibling of an entrepreneur, you you kind of do realize, or you maybe you don’t realize that it’s it’s not easy, but you you know it’s it’s doable, right? If you watch your father do it, like my father had a couple small sporting goods stores. So I thought, well, if you want to start a business, you just go out and start it. You just do it. and You know, my story is I’ve never been smart enough to know what I can’t do. So I’m like, Oh yeah, I can do that. And just, you know, and sometimes you pass, sometimes you fail, but you know, it’s like, Oh, I can try that. Oh yeah, I’ll do that. So, but, but I think our parents really do make it easier for us if they’ve done that, you know, and you sort of, I don’t want to say you take it for granted, but it’s sort of like, it seems doable. It seems attainable, you know, and next thing you know, you you’ve got something special. And I’ll say this, it had to be interesting, difficult, and maybe very educational for you. 06:34.52vigorbrandingah being a young woman in and the and the plumbing supply distribution business. I mean, what was that like? 06:40.78Clara Paye _ UNiTEah You know, it was it’s a very old industry. It’s you know very much like there’s very little product innovation. And so for me, being a curious person, I was always trying to learn. I always wanted to go to like plumbing school. So like I could like learn about the products a little bit more because they’re actually really complex. And if you ever go down a hardware store aisle and you go down the plumbing fittings or the plumbing section, I mean, there’s literally thousands and thousands of SKUs and so many different parts to like toilets and you know faucets and it’s it’s a very confusing um you know you have to have like a lot of deep knowledge in the industry to really make an impact so for me you know i knew i was never going to have that right what i could bring to the table was really an outside the box way of thinking about this industry like you know we created the company’s first website and started selling you know online and really trying to 07:28.80Clara Paye _ UNiTEUm, quantify customer experience, right? Like it wasn’t just about like place, you know, filling orders. It was like, what was the experience of that order for your customer? And so I’ve always been a customer centric leader. So I think it’s because I came up through marketing and entrepreneurship. You know, I really care about the customer and I really care about like the person that’s opening the box, whatever that box is, you know, and so. 07:51.58Clara Paye _ UNiTEFor me, it was all about aligning the business to be customer-focused, because my thesis was, if you focus on your customers, they will reward you with loyalty. And if they reward you with loyalty, your revenue will grow. 08:01.84Clara Paye _ UNiTEright It’s a win-win. 08:02.46vigorbrandingmean 08:03.15Clara Paye _ UNiTEIf you create value, why would somebody leave you? So it’s when you’re not creating value and you’re creating problems for the customer that you know you have that attrition. 08:13.25Clara Paye _ UNiTEAnd so for me, it was really about um making sure that we were taking care of our customers. And and that was the winning strategy. I mean, it sounds really simple, but it’s way harder to execute when you get to scale. 08:26.05vigorbrandingThat’s great. I mean, it makes total sense. So basically, you do all your own plumbing now, is that what you’re saying? 08:31.81Clara Paye _ UNiTEnot at all 08:32.01vigorbrandingYeah, I knew about it. Okay, so now let’s jump into something that I know you’re very proud of and should be. the that You founded Unite, okay? and And so let’s talk about that. You founded in March of 2020, right? 08:44.85vigorbrandingIn the middle of that thing called the pandemic with COVID. um but Obviously, that was a part of the story. That’s what sort of infused the story. Can you talk a little bit about that? 08:53.69Clara Paye _ UNiTEYeah. So, you know you know, I’d been ideating on it for like probably a year and a half before that and really trying, you know, it was working in the plumbing business at my, you know, and the family business that I was kind of like stuck behind my desk. And especially when I became a mom, like I was always just like looking for quick fuel to get me through my day. And that was like kind of when I had the epiphany for Unite and really our main point of differentiation is that we use global flavors. 09:15.38Clara Paye _ UNiTEAnd so I had this unique experience, again, just just like the plus sized clothing where I was like, wait a minute, like there’s this whole population of people out there, like half the population are immigrants, people like me, or people that are just like really interested in other cultures and really interested in other foods. 09:31.28Clara Paye _ UNiTEYou know, I live in LA, like there’s, you can eat Thai, Indian, Chinese, Japanese, whatever you want, any time of day you want, you know, it’s all, you know, and that’s what makes America unique is that we are this melting pot of cultures. 09:38.69vigorbrandingYeah. Yeah. 09:42.73Clara Paye _ UNiTEAnd it very similarly, I saw this demographic shift where, you know, America was just going to continue to grow in, in multiculturalism. And so I was like, okay, if you’re in wellness and you are diagnosed with something like for me, it was a gluten intolerance. Like, and you go and try to find diet compliant food and you go to the shelf and like nothing resonates with you. Like that’s a huge miss. And so I think it was because 10:08.08vigorbrandingbut 10:08.18Clara Paye _ UNiTEYou know, i I’m not, everybody that has created protein bars up to that point wasn’t diverse, didn’t have the life experience I had. So I just kind of used my own life experience it to develop it. 10:18.38Clara Paye _ UNiTEAnd I developed them in my kitchen, like really, like, you know, as I got my cuisine on out and was like, what would I put in my protein bars? And for me, it was like almond butter and dates and, you know, let’s sweeten it with all natural things. 10:25.68vigorbrandingMm hmm. 10:28.41Clara Paye _ UNiTEAnd I i can’t use sugar, alcohols or Stevia. Like I i just, they’re not palatable to me. So I just use natural things. and literally googled what do nutritionists say should be in a protein bar and like made those my macros like it’s not that hard you know you don’t have to like spend hundreds of thousands of dollars to figure it out and um created my first recipes and found a co-packer to make them and I knew you know because I didn’t want any food liability I wanted a really strong co-packer to be the producer for them found one that ah you know where they saw the vision they understood what we were about and supported us and got our product launched and 11:05.31Clara Paye _ UNiTEYou know, Expo West was this trade show, you know, it was a trade show in the food industry. It’s the largest natural products convention in the entire world. And if anybody hasn’t been to it, just imagine seven convention centers all smashed together in Anaheim, hundreds of thousands of people, like 3000 plus exhibitors. It’s literally and figuratively like Disneyland. Like it’s just, it’s a zoo. It’s, there’s so many people. And we got our little 10 by 10 booth and at the, you know, they have this like new products part of natural expo that opens a day before or used to. 11:35.43Clara Paye _ UNiTEAnd we got our booth set up and we were ready to rock. 11:37.30vigorbrandingMm hmm. 11:37.51Clara Paye _ UNiTEWe were going to go show our bars. We had this whole warehouse full of new bars to show buyers. 11:39.71vigorbrandingand 11:41.83Clara Paye _ UNiTEAnd that’s how it’s going to get people excited. And then the pandemic. And that was the first thing to get canceled. And literally we got this call like shows not going to happen. So break down your booth. 11:51.86Clara Paye _ UNiTEAnd you know, and it was like such a wild time. 11:52.43vigorbrandingYep. 11:55.64Clara Paye _ UNiTEum And people were really, you know, unsure of what was going to happen. And, you know, ah brands were not able to get into stores to pitch or any buyers, everything kind of went on hold because every grocery store was worried about safety for their employees and how to keep cleaning products on shelf and Lysol wipes. 12:13.52Clara Paye _ UNiTEAnd like nobody was really thinking about like protein bars, right? 12:16.49vigorbrandingRight, right. 12:16.43Clara Paye _ UNiTELike we’re all trying to, you know, that’s what like, I think we all were baking banana bread every day in this power now and like, you know, consoling ourselves with chips and margaritas at, you know, noon. so 12:26.31vigorbrandingYeah. Well, I remember like for us, I mean, you know, one of my companies is Quench, which is a CPG food and beverage. I said, you know, COVID was truly the greatest sampling program in the face of the earth, food and beverage. If you made a product at that time, if you had an established product, you people bought it, people ate it, they put in their pantry, they stacked in their shells. I mean, it was phenomenal time for food. I mean, unfortunately, it was you were too new, right? You couldn’t even take advantage of it. You didn’t even get a chance to get out of the starting gate. so That’s how to be extremely disappointing. But I think it’s amazing too. Like, okay, so you you come from one industry and and you learn a lot just in business and dealing with people from one industry. But then you you applied to this startup that you didn’t, you’ve never really, you were never in the food business. So you don’t learn how to be a manufacturer, you had to learn about safety, you had to learn about ingredients, legal and and everything and anything. I mean, it’s just, ah it’s an amazing undertaking. How did you how did you learn so much? 13:21.18Clara Paye _ UNiTEYou know, like business is a framework. So once you understand product liability, you understand how to ensure against it, right? And you learn that, you know, you have to look, what are the certifying bodies in your industry, right? 13:35.40Clara Paye _ UNiTELike in, you know, for electrical companies, it’s like UL listing, you know, in food, it’s SQF. 13:35.85vigorbrandingMm hmm. Mm hmm. 13:40.84Clara Paye _ UNiTEAnd it’s not like the information isn’t that hard to find. So I think it’s like, you know, once you have a framework of, it’s, you know, the product is a widget almost, right? Like how you deal with Lowe’s is how you deal with Target. 13:49.40vigorbrandingMm 13:52.55Clara Paye _ UNiTELike it’s a big box. 13:52.83vigorbrandinghmm. 13:53.59Clara Paye _ UNiTEThey care about many of the same things, right? You have to understand what’s going to happen on the back end of your business. You have to understand how to get that product there on time and in full. And that’s what matters to them. 14:04.49Clara Paye _ UNiTEAnd so I, you know, it’s hard and it’s not. And so for me, I’ve always really relied on my network, Michael, like, like if I don’t know the answer, I know somebody that I know must know the answer. 14:16.44vigorbrandingMm hmm. 14:17.09Clara Paye _ UNiTESo I spent a lot of time. I don’t want to say networking, but I think it’s really about building relationships, like mutual like mutually beneficial relationships with people, trust. 14:26.75vigorbrandingSure, trust. 14:29.50Clara Paye _ UNiTEAnd when I got into the food space, I was like, I just need to great advisors around me. I need people. 14:33.78vigorbrandingMm hmm. 14:33.82Clara Paye _ UNiTEAnd I didn’t want like consultants. I wanted people who were also running their businesses, who were going in the trenches, doing it with in in real time. 14:38.08vigorbrandingSure. Skin the game. Yep. 14:41.79Clara Paye _ UNiTEand so you know, having a ah YPO forum of YPO, you know, food CPG people was like one of the ways that I accomplished that and like really creating a forum of people around me that were doing the same things as I was. 14:50.42vigorbrandingMm 14:56.01Clara Paye _ UNiTEAnd, you know, there’s a lot of symbiotic um experience there. And we all got to go through COVID together. So it was something I did early on, you know, it was like grabbing people who wanted to go on this journey with me. 15:02.72vigorbrandinghmm. Mm hmm. 15:06.56Clara Paye _ UNiTEAnd so, You know you’re I think networking is like kind of like a bad word sometimes like people think it’s like you’re using people when you say networking but you’re doing networking right you’re actually at creating value for other people first right and that out it works. 15:13.24vigorbrandingwho yeah 15:20.16vigorbrandingThat’s right. Yeah. Absolutely. All right. So now let’s talk. You created the, the you had a product, you you got shut down and covered. So let’s talk about the Unite name. You created a brand and I’m a big brand guy, you know that. I love brands and and I love what you did here. I love the name and I’m not just saying that because you’re here, but this is something I did not know. I read an article and I read about the I in Unite. I should have looked and realized that the lowercase I, but to talk about the brand and how you came up with the name. 15:45.47Clara Paye _ UNiTEYeah, I mean, so for me is all about that what I was trying to do. So this is like the mission part of like this journey when like you’re over 40 and you’re creating new business. Usually you’re not doing it just for money. You’re really doing it because you feel like something’s missing in the world and you want to make the world a better place. At least that’s my journey. 16:01.60Clara Paye _ UNiTEAnd for me, it was like, how can I use food as this instrument of inclusion to improve the lives of people, see people who haven’t been seen, welcome them into wellness, right? And kind of create cultural bridges, right? Where like somebody who I think food is has this unique way of binding people, right? Like it’s the cultural equivalent of bringing your, you know, 16:23.95Clara Paye _ UNiTEyour dish to a potluck and like you know kind of like do you like it you know kind of like yeah having that like you know there’s a moment where you’re like are you sure it’s kind of a little strange or like you know when when people used to come to my home and like be like you know my mom made this thing you don’t have to eat it it’s you know you might not like it and then people loving it and you’re like oh Okay, it’s good. Like it’s safe. Like everyone’s accepted now. And so I think for me, it was like how, you know, food can, can also divide people. But if people make fun of somebody’s food or make fun of flavors, you know, and I think it also can unite. And so I wanted to use it as like, you know, let’s, let’s find common ground. Let’s find flavors that like will resonate with lots of people. And so like the flavors we choose typically are not just like country specific. They’re like region specific. 17:04.98Clara Paye _ UNiTESo like, you know, churros are eaten in Spain, in Mexico, and like all over Latin America, right? Baklava is eaten in North Africa, in Greece, in Russia, in Croatia, right? 17:15.03Clara Paye _ UNiTEBubble tea, which sounds like just an Asian, Asian flavor. And yes, it was born in Taiwan, but you know, like but the British drink milk with tea. the in Indian people drink milk with tea, and the Middle East drink milk with tea. 17:25.54Clara Paye _ UNiTELike those flavors are, can resonate with lots of different people. 17:29.23vigorbrandingYeah. 17:29.53Clara Paye _ UNiTESo, and then there’s peanut butter and jelly, and that’s the one where people are like, 17:31.64vigorbrandingYeah. 17:32.95Clara Paye _ UNiTEhuh like you know that’s like that’s not global but it’s like my american heritage is just as important and so i want all people to feel represented and the reason the eye is small and as i think because if you’re trying to connect two sides you yourself have to get smaller to understand the other side and so that you you know to understand the other you know and we live in such a time of division and so like really having a name like unites like it’s really the essence of the brand 17:37.39vigorbrandingyeah 17:58.39Clara Paye _ UNiTEis to, you know, ah seek to understand and seek to find common ground and instead of like how we’re different. 18:05.96vigorbrandingI love it. i mean You obviously have a propensity for for marketing. it’s it’s It’s very smart and very sound, the thinking behind it. and and I’ve had the products that are fantastic. and again I’m not just saying that they’re your your products are absolutely delicious, so you should be very, very proud of that. 18:21.31vigorbrandingum you know and now So we talk about the flavors, so ah we do a food trends presentation every year and we always come up with all these funky flavors and and we we I shouldn’t say funky, we we we learn about things that are popping in different parts of the world and starting to you know bubble up and and and ah you know we we try to grab onto them, I mean all of us as manufacturers, as restaurants, as ah marketers And we try to understand these flavors and how to bring them forth and and introduce something fresh. how do How do you go about finding flavors? How do you go about deciding what the next flavor is going to be? 18:54.83Clara Paye _ UNiTEit’s really intuitive for me but like you know my my hero flavor is churro and like that one was really you know born out of you know I live near Disneyland I live like 15 minutes away and I have small kids and so we were always at Disneyland always the line at the churro cart was kind of like around the corner right and like churro was like definitely this very familiar flavor and like churros are you know they’re eaten they’re They’re not just different for different sake. Many people have had a churro, whether it’s at a fair or at Disneyland or at a carnival. Churro was like not that um outside the box for most people, and it was very approachable. and so like That Disneyland car, just like looking at the lines, I was like, yeah, that could be a really good flavor. How come nobody you know hasn’t really done that? and then 19:44.35Clara Paye _ UNiTEyou know, I would visit ethnic markets a lot to look at the flavors. 19:47.44vigorbrandingSure. 19:47.62Clara Paye _ UNiTESo I go to Hispanic markets, I go to Korean markets, I go to Japanese markets, you know, I live in an area again, where I’m blessed by diversity. And so I study, you know, when I travel, what are people eating? 19:59.01Clara Paye _ UNiTEWhat, you know, what are people, you know, what do people enjoy? And I really, I mean I the first flavors are really like things that I loved so I just wanted to create things you know flavors and then I tested them on my friends and I probably Michael I probably made like 15 or 20 different flavors before I started right like and kind of like chose the heroes from um the ones that I made and in my kitchen. 20:17.81vigorbrandingMm-hmm. Now, is there one that you you loved and thought, oh, everyone’s gonna love this and didn’t make it? Is there a flavor that you kind of, what is it? 20:26.76Clara Paye _ UNiTEYeah it was a ah green tea matcha 20:30.55vigorbrandingUh-uh. 20:30.44Clara Paye _ UNiTEflavor and so but green tea powder sometimes can be fishy and it’s like sounds so weird but like it just didn’t work in in scale right and so and there are macho bars out there but I never think that they taste great and so you know I wanted it to have like good product integrity and so like that was like a 20:35.42vigorbrandingOkay. 20:39.37vigorbrandingNot it. 20:45.81vigorbrandingMm-hmm. 20:48.56Clara Paye _ UNiTEyou know, one that like I thought would be, you know, cause if you, if you look at the Starbucks menu, like ah so many, you know, those, those are great flavor cues too. Like, you know, Starbucks spends a lot of time in flavor development. And so you can just, you can take cues from adjacent industries. 21:01.68vigorbrandingSure. We got to work with a lot over the years ah through Quench. We worked with the Hershey Company and we worked with the scientists. And I was always blown away because we’d go in the, and back, this would be like early 90s, we’d go in these rooms or they’d have to swipe a card for the door to open. It seemed very like, 21:17.81vigorbrandingUh, sign sci-fi, you know, and it would it be lab technicians and they’d put drops and they’d be like, here, taste that. What does it taste like? I’m like, well, I taste apple pie. They’re like, wait for it. I’m like, Oh, I taste whipped cream. Wait for it. Oh, I can not taste crust. Like they could do this. I mean, it was like better living through chemistry. They could do all this stuff. 21:36.54vigorbrandingand what it came down to obviously was and this is what is so hard with what you do is now you have to source the ingredients now you have to make sure it’s not a chemical thing and then you have to understand can you can you afford that flavoring at a price point that will be palatable to the consumer so there’s so much involved in all of what you do yeah 21:56.81Clara Paye _ UNiTEThere is so much like, look, all business is hard, but the food business is particularly hard, right? Because you’re, it’s a living, breathing thing, right? And for me, it came down to simplicity. Like I always wanted simple ingredients um because I wanted people to be able to understand what was going into the bar, right? Like I wanted it to be real food and natural. And um so when you have those kinds of like, 22:22.56Clara Paye _ UNiTEBarriers, you know, it’s it helps you and it hurts you right? Like I can’t put in a bunch of processing You know like many large companies can because that’s not the brand value that I’m trying to create or the kind of product I’m trying to create. 22:30.08vigorbrandingRight. Mhm. 22:34.50Clara Paye _ UNiTESo yeah, it’s very hard um You know, we do get a lot of those scientists taking pictures at our booth every year at all the Expos and so people and we have been copied, you know and that’s like just anytime you’re successful at something people are gonna copy you and so 22:45.84vigorbrandingSure. Mhm. 22:50.21Clara Paye _ UNiTEBut I think at the end of the day, consumers want authenticity. They want you know brands that are creating products that are meaningful to them and will reward those brands. So I don’t really worry about like copycats. I worry more about when they stop copying me. 23:07.91vigorbrandingbut you know and But to your point, and you know weve we’ve been doing a food trends report for over 15 years, and what you are doing and and how you’re doing it is very on trend. It’s not easy. It’s not inexpensive. i mean it’s ah it’s ah you know you there’s you could You could have cut corners along the way on your product, but you don’t do that. I just think that that’s going to pay dividends in the long run. i think that’s such a It’s hard to stick to your ethos, but I think you do a fantastic job of that. so I think it’s something to be proud of. and so and My next thing is, I did not know this, but the I in Unite stands for invite. and I did not realize on the back of every bar there’s an email address that you can people can send directly to you for suggestions on new flavors. Have you have you learned anything from these? Have you gotten anything interesting in the emails? 23:52.30Clara Paye _ UNiTEYes, I love those emails, like those emails come to me. And so I get to interact with the people that write those emails. And, you know, the most meaningful ones are when people will give me a flavor suggestion, but then they’ll also say, thank you for making a bar for us. 24:07.73Clara Paye _ UNiTEYou know, thank you. And it’s exactly what I wanted to do. 24:09.63vigorbrandingThat’s super cool. 24:10.64Clara Paye _ UNiTEwhen I, when I set out was like, make the invisible feel seen. 24:12.05vigorbrandingYeah. 24:14.77Clara Paye _ UNiTEAnd you know, I know what it’s like to not feel seen. You know, I know what it’s like to like, kind of be in the shadows, like being a woman in the plumbing industry. Perfect example, right? Like you don’t really belong here or you don’t like, you know, somebody that looks like me typically doesn’t work in plumbing, right? 24:29.33Clara Paye _ UNiTElike It’s a very old, old, you know, antiquated kind of industry. And so like when I get those emails, I get really excited and people do have some great ideas and ideas of like things that we’ve actually developed, you know, and just haven’t launched. And, you know, so it’s fun to know that like, it is also on trend for people. 24:49.00vigorbrandingThat’s fantastic. So I mean, ah um I’m being italian Italian. My wife’s Greek. So yeah, yeah, her mother makes us baklava. So it’s phenomenal. So I love that. I’m really proud to see that you have a baklava in your in your flavors. So you have you have baklava, you have peanut butter and jelly, you have chiro, bubble tea, Mexican hot chocolate. What’s your what’s your favorite? 25:09.34Clara Paye _ UNiTEYou know, it’s like asking me which my favorite kid is. 25:12.05vigorbrandingah We all have one. 25:11.94Clara Paye _ UNiTEum i and I mean, is our hero. 25:12.61vigorbrandingCome on. We all have one. On any given day, we all have one. A favorite kid. 25:18.32Clara Paye _ UNiTEAnd churro was like the first bar where I was like, okay, we really have something. 25:19.02vigorbrandingUh-huh. That’s the baby. 25:21.72Clara Paye _ UNiTEYeah. But I really also very much like baklava. And it’s similar to churro in that, you know, it’s got kind of like some of the the same kind of spices with the cinnamon. 25:28.18vigorbrandingMm-hmm. 25:29.41Clara Paye _ UNiTEBut baklava has never been done outside of baklava. 25:31.48vigorbrandingMm-hmm. 25:32.33Clara Paye _ UNiTELike, think about it, Michael. Like, you’ve never seen a baklava ice cream. You’ve never seen a baklava cracker. 25:35.23vigorbrandingNope. 25:36.56Clara Paye _ UNiTELike, you’ve never seen a baklava popcorn. Right? Like it was very unique. 25:40.80vigorbrandingYeah. 25:41.16Clara Paye _ UNiTEAnd, you know, when I, before I launched, you know, many of the, the manufacturing partners I met with in the beginning were like, these price flavors are too strange. Like nobody’s going to buy these and like to be, you know, have come full circle and and be like, no, they’re great. 25:54.00Clara Paye _ UNiTEAnd like Baklava just won a good housekeeping award this year when they’re, you know, best snack award. Churro won the same award last year. 25:59.19vigorbrandingAwesome. 26:00.98Clara Paye _ UNiTESo it’s like, it’s incredibly validating when, you know, people. like like the product and like, you know, um appreciate it. And it’s got organic honey in it. It’s just really tasty bar. 26:12.34vigorbrandingThat’s great. Well, like I said, you’re the products are amazing. And in a way, I like i look at these flavors and in a way they are they’re kind of all comfort foods, too, right? I mean, they’re, they’re, yeah, they’re all international flavors, but they’re almost like international comfort flavors, you know, it just it kind of feels that way. 26:28.40Clara Paye _ UNiTEWell, they’re nostalgic flavors. 26:30.16vigorbrandingYeah. 26:30.11Clara Paye _ UNiTESo they’re foods that you ate in childhood. 26:32.21vigorbrandingRight. 26:32.26Clara Paye _ UNiTEAnd so that was also really important to me. That was also one of the barometers is like childhood flavors. 26:36.76vigorbrandingPerfect. 26:38.45Clara Paye _ UNiTEAnd ironically, I mean, I didn’t develop these for kids, but like kids love our bars and like, duh, they’re childhood flavors, right? Like they’re really for adults, but you know, so we’ve had this like wide range of like consumer interest in our, in our products. And so for me, it’s like about taking you back to kind of like a simpler time. I think, you know, health food specifically is sometimes punitive. Like, Oh, I don’t really like this mushroom powder, but I’m going to drink it because like, i my you know, my, 27:03.59Clara Paye _ UNiTEpodcast said that I’m going to get muscles if I drink it. you know and I’m like more on the other side of wellness. We’re like, let’s make it fun and let’s make it like food you want to eat, not food you have to eat. 27:09.80vigorbrandingMm-hmm. Yeah. Yeah, that’s great. All right. Well, let’s have some fun here. So, you know, being the research guys that we are and the marketing guys where we came up with our own flavors. So we decided to go around the world. I want your opinion on if these are going to be winners or not. So we’ll start in India, a gulab jambu. It’s very popular dessert. It’s often served during celebrations. It’s fried dough soaked in a rosewater syrup, often garnished with almonds and cashews. 27:40.04Clara Paye _ UNiTE10 out of 10. I think that would like a home run flavor. I’ve actually, you know, my Indian friends have also suggested ah exact flavor and it’s always kind of been in my mind. 27:45.01vigorbrandingYeah. 27:48.94Clara Paye _ UNiTEThe rosewater is the one that’s like, can be polarizing. So, you know, we try to have things that are like, you know, broad appeal, but yeah, I think 10 out of 10 would be a great flavor. 27:57.57vigorbrandingPlus, I’ll say this, I hate to be the total American here, but pronunciation can also be a barrier to people buying something if they can’t if they can’t figure out how to say it. 28:04.52Clara Paye _ UNiTEFor now, right? 28:06.08vigorbrandingAll right, now we’ll head to Spain, a creamy caramel flan. 28:09.66Clara Paye _ UNiTEI love flan and I think flan is another one of those foods that’s mistaken for like just Latin Americans because lots of people eat flan or you know it’s called sometimes creme caramel it’s called like different things in other regions of the world you know so yeah another great flavor you guys are good at this don um don’t start a bar company Michael. 28:15.09vigorbrandingMm hmm. 28:26.72vigorbrandingyeah Yeah, yeah. We would never if we, you know, they’re yours. These are all yours if you want to do them. So you have some friends, we have some employees in Brazil. So um Bolo de Rolo. It’s a light sponge cake. It’s rolled up with a layer of tangy guava jam. 28:43.47Clara Paye _ UNiTEThis one I’ve never heard of, I’ve never had. 28:45.94vigorbrandingright 28:46.23Clara Paye _ UNiTEI’ve not not been to Brazil, so it really piqued my interest. I love guavas. I think tropical fruits, you know, we see that in beverage now. 28:54.85vigorbrandingRight. 28:55.48Clara Paye _ UNiTEYou know, there’s all kinds of great beverages that have popped up with tropical fruit flavors. 28:56.09vigorbrandingMm hmm. 29:00.70Clara Paye _ UNiTEAnd definitely in terms of what global flavor trends, guava I think is still underrated because I love guavas. 29:04.97vigorbrandingMm hmm. 29:07.99Clara Paye _ UNiTESo yeah, I think, you know, it’d be interesting to to get the um the sponge cake kind of consistency in a bar because bars tend to be a little bit drier and a little bit harder to to make soft because water stability issues. 29:20.76Clara Paye _ UNiTEBut I think that’s super intrigued. I want to go to Brazil, so that’s on my list. 29:24.27vigorbrandingYeah, there you go. There’s an excuse for R and&D. It’s a write-off. um you know Yeah, it’s ah that that’s that’s that’s fun. OK, so we go to Italy ah for some almond biscotti. 29:37.61Clara Paye _ UNiTEI mean, I love biscotti, but I think if you’re craving biscotti, eat a biscotti. 29:41.08vigorbrandingYeah, I agree. 29:41.18Clara Paye _ UNiTEyou know 29:42.08vigorbrandingYeah, I don’t think that works in a bar, right? 29:43.73Clara Paye _ UNiTEWell, you know like people tell me, like oh, you should make a hummus flavored bar. I’m like, what? Why don’t you just eat hummus? 29:49.24vigorbrandingYeah, yeah, exactly. Exactly. 29:50.94Clara Paye _ UNiTEyou know For me, it’s about taking some things. Because biscotti is not unhealthy, like typically. like you know If you had one, it’s like it’s fine. 29:55.05vigorbrandingNo. 29:57.11Clara Paye _ UNiTEIt’s like a treat. So I typically try to take like higher calorie, higher density things to make them healthy and approachable. 30:02.75vigorbrandingoh 30:05.67vigorbrandingYeah, you’re you’re almost bringing a dessert together to a degree, right? 30:05.58Clara Paye _ UNiTEso i probably Exactly. 30:08.59vigorbrandingYeah. 30:08.51Clara Paye _ UNiTEa 30:09.42vigorbrandingYeah, that totally makes sense. And you know what’s funny? You you just said something that that really kind of stuck with me. though The beverage industry does do a lot of flavors. And it’s really kind of accelerated. I mean, as a company, we were early on with with flavored beverages in the tea category. 30:24.27vigorbrandingAnd we were we had a brand that we worked with for like 15 years. We helped build what’s called Turkey Hill Iced Tea. Excuse me. And it was the first refrigerated tea. a lot of There was teas out there that were shelf-stable, but we were in the refrigerator. Well, the proliferation now of beverages in the refrigerator. You go to a convenience store with just walls of beverages. So there’s a lot of unique flavorings that you see popping up. And I guess that’s that would be a good place to see, I don’t know, what’s acceptable, right? like what are what are What are consumers interested in? 30:53.61Clara Paye _ UNiTEYeah, I think um it’s a good, again, like I got to take a lot of flavor cues from like a Starbucks or like, you know, what are people drinking? 31:01.08vigorbrandingyeah 31:02.11Clara Paye _ UNiTEAnd like, what are the flavor cues in beverage that we can borrow from, right? Or we that can inform some of us. I think in beverage, it’s a little bit easier because the flavoring is just like props added to something versus like you’re trying to really create something authentic in food. 31:13.60vigorbrandingYeah, yep, yep. 31:19.97Clara Paye _ UNiTEBut gosh, I’m just happy I have a shelf stable product. Like I can’t imagine distributing a refrigerated or frozen product. 31:25.52vigorbrandingYeah, yeah, yeah. 31:26.11Clara Paye _ UNiTELike knowing what I know now, it’s like just a whole nother level of of anxiety. 31:30.73vigorbrandingYeah, well in flavoring to own on that side is it’s amazing how if you had some foot, it’s not obvious as a flavor to like what happened to potato chips, right? So we have a snack food category of snack foods. I mean, adding just a new flavor a new fun. It’s it’s amazing how much velocity you get and how much traction we actually did it across the tuna category. 31:49.35vigorbrandingAnd you would think, you know, tuna, we started adding sriracha or different types of hot or or or Thai chili or, I mean, just all these kind of unique flavors. 31:54.20Clara Paye _ UNiTEMm 31:57.94vigorbrandingAnd it’s amazing how it can really ah get you more more ah shelf presence. 31:59.66Clara Paye _ UNiTEhmm. 32:03.65vigorbrandingAnd it also then, ah it creates ah an atmosphere of trial. So it’s ah’s it’s an awful lot of fun for that too. So um so as an entrepreneur who who’s growing and developing a brand that’s still a relatively young brand, ah you just created it four years ago. 32:17.34vigorbrandingWhat are some of your biggest challenges? 32:20.85Clara Paye _ UNiTEIt’s sad to say, Michael, but like there’s a lot of predatory behavior for emerging brands in the food space, right? 32:26.57vigorbrandinghe 32:26.47Clara Paye _ UNiTEWhere I think this industry like depends on the turn to a certain degree of like brands to fail, to come in to shoot their shot. And like when they fail, it doesn’t matter because there’s like so many other brands behind them trying to get in that same shelf space. 32:39.58Clara Paye _ UNiTESo I think it’s just being the underdog. like If you look at the shelves that we’re on, we’re competing with behemoths, right? Like billion dollar brands, multi-billion dollar brands, like that control the entire food supply. 32:48.42vigorbrandingMm hmm. Mm hmm. 32:51.38Clara Paye _ UNiTEAnd we’re like on the same shelf and like, how can we actually compete to build brand awareness? Like, you know, so you just do it with a radical authenticity. You do it by creating value for the consumer, creating something different, creating a better product. 33:05.17Clara Paye _ UNiTEBut it’s really like having come from a larger company where like, you know, you have some kind of street cred because you are a larger and you’re eight It’s easier to grow a larger company, but to grow from scratch has been like humbling. 33:17.69Clara Paye _ UNiTElike it’s There’s a lot of people who want to put their hand in your pocket, who want to you know take advantage of you, and you have to be astute. 33:18.13vigorbrandingYeah. 33:24.66Clara Paye _ UNiTEAnd again, you have to surround yourself with people that are smart, that will help you avoid the landline, help you clear those paths. but You know, I, um, I also started, um, a nonprofit called included for, you know, people of color in food CPG just because I feel very passionately it’s called included included CPG, um, for people to kind of like not make the same mistakes that I made or kind of try to pull it forward somehow by clearing the path for, you know, I don’t want people to, you know, make the mistakes that we, we’ve made or could have potentially made. 33:49.99vigorbrandingMm hmm. 33:56.73vigorbrandingMm hmm. That’s you’ve you’ve always been one to give back. And I think that’s very admirable. I mean, we were walking around. It was it was it this we were just talking about with the included CPG. 34:09.40vigorbrandingWe were walking around. He was exposed. You had a special section and they they they don’t you had them donate space. What was that for? 34:16.71Clara Paye _ UNiTEum Yes for emerging brands and no for included and so we do do that at the fancy food show and at Expo West every year and so we kind of run kind of a mini incubator accelerator For these brands and help them get that space and be ready to pitch and you know, you have to be market ready So it’s not like for a brand that’s like pre-launch it’s like, you know if you have some kind of like established brand presence and really hoping to elevate them to the next level because those trade shows are so expensive and it’s so primitive and so anything that we can do to 34:18.69vigorbrandingOh, OK. 34:43.19vigorbrandingYeah. 34:46.50Clara Paye _ UNiTELevel the playing field to like help an emerging brand win is like I just it just lights me up I like it makes me so happy because These are the people improving the food systems. 34:57.16Clara Paye _ UNiTEThese are the people that are bringing healthy Products to market. 34:57.35vigorbrandingRight. 35:01.02Clara Paye _ UNiTEThese are the people who are you know, taking their family recipes and trying to share them with the world 35:06.90vigorbrandingWell, I mean, I admire you because you’re able to, I could see you walking into those shows and asking for them to give you all this space. And I know how you are. You do with a smile, but you’re pretty emphatic and I’m sure you always get your way. 35:19.64vigorbrandingCause I know I sit in meetings with you and when I’m, and when I miss a meeting, I have to answer to you, but you do with a smile, but you always hold people accountable and you get what you want. And I do respect that. So sure. 35:29.41Clara Paye _ UNiTEWell, I mean, it’s been a great partnership with New Hope and the Specialty Food Association. And it just, it aligns with their value. So they actually are great partners. And so it’s a, you know, and it’s a team. It’s not just me. There’s like five other founders on the leadership team have included. So, you know, we, we are really working hard to improve um the food systems. 35:51.19vigorbrandingwhat So what ah what do a lot of these folks, i mean thankfully they have you ah to sort of open up the door for them, literally to bring them into the into these shows. so like What do you see a mistake made by ah want to be entrepreneurs? what What do they do wrong? Or what do what do you think and in the brand creation process? What do you what do what do you think that they they do wrong a lot? 36:11.05Clara Paye _ UNiTEI mean, it’s probably something we did wrong too, but it’s like trying to pretend you’re a big brand when you’re not, right? Like, yes, you can get on that shelf, but are you ready? Can you support it the same way a big brand does? 36:20.43vigorbrandingMmhmm. 36:22.89Clara Paye _ UNiTEDo you know all the levers to pull, right? 36:24.66vigorbrandingMmhmm. 36:25.09Clara Paye _ UNiTElike And it’s hard to say, like, it’s hard when the opportunity knocks not to take it, right? 36:30.71vigorbrandingSure. 36:31.30Clara Paye _ UNiTESo it’s like that discipline of knowing, you know, What is the actual contribution margin of this account? And, you know, is it just like, or does it accomplish something else? So I think it’s like biting off a little bit more than you can chew. 36:44.02Clara Paye _ UNiTEum And then the one that I pay attention very closely to is quality. I think quality can sink your company so fast. You know, one quality issue, one copacker issue, one whatever issue. 36:53.05vigorbrandingyeah 36:54.04Clara Paye _ UNiTESo if you’re not paying attention to your product, you know, so closely, um that can really be a landmine because you can always create more brands. But you know, if your brand name is like tainted, it’s hard for you. 37:07.44vigorbrandingRight. I mean, some people might not even know like that. I think people assume because you have a brand, that you actually make it yourself. And you know, there are co-packers out there and a lot of brands use co-packers and you’re handing off your basically your baby and your promise, you know, a brand is a promise, your promise to the consumer to someone else to make. Obviously, there’s there’s checks and balances there. But it it is a, you know, there’s there’s places along the way that you have to count on a lot of partners. And it’s a, I’m sure it’s a difficult business, you know, 37:36.97Clara Paye _ UNiTEI think you have to think of your co-man relationships as kind of like your investors because they’re investing their line time, their energy you know to develop your brand as well. 37:40.66vigorbrandinghere Yep. 37:44.95Clara Paye _ UNiTESo it is a partnership. You’re not just like, you know. Um, taking and giving, right? is It’s truly a partnership but if done right. And like, yeah, I like to, I like to actually preface a lot of my buyer meetings by saying, Hey, by the way, I don’t make this in my garage. 37:56.50vigorbrandingMm 37:57.57Clara Paye _ UNiTEI, you know, because like the, the bias is if you’re like an emerging, I have a dream person and you’re like, make as far as in your garage and like packaging them up and sending them out. 38:01.10vigorbranding-hmm. 38:07.22Clara Paye _ UNiTEI thought there’s anything wrong with that. But like, when you’re trying to pitch a fortune, you know, 100 company, they got to make sure that, you know, you have your ducks in a row. 38:09.52vigorbrandingRight. eat Yeah. Yeah. 38:14.95Clara Paye _ UNiTEAnd so that’s a good qualifier. 38:17.32vigorbrandingYeah, Target doesn’t want you like ah to think you’re baking the night before. That’s funny. But I mean, yeah, it’s ah yeah’s it’s true. And it’s amazing all of the the hurdles, I’ll say, that you have to go through. So you have a great, yeah there’s a quote that you like to talk about. lot Winston Churchill, success consists of going from failure to failure without loss of enthusiasm. And you’re always enthusiastic. You want to talk a little bit about some of those things that you had to bump up against, some of your failures, some of the things that you had to pivot. 38:44.24Clara Paye _ UNiTEOh, there’s so many, Michael. I mean, every, if it’s, if it was easy, everyone would do it, you know, like I say that, but it’s like, it’s so true. 38:49.31vigorbrandingSure. 38:51.46Clara Paye _ UNiTEAnd like, you know, and every entrepreneur I talk to in the food space or any space, it’s like, you gotta be able to take those hits and get back up. 38:57.56vigorbrandingOh, yeah. 38:59.18Clara Paye _ UNiTEBut the getting back up is really hard, right? 39:02.31vigorbrandingMm hmm. 39:02.73Clara Paye _ UNiTEEspecially when there’s like, you could do something else with your time. You could do something else with your energy. 39:06.20vigorbrandingGreat. 39:07.24Clara Paye _ UNiTEAnd that’s where like a mission becomes really important. And it’s like, what’s actually driving you? 39:11.03vigorbrandingMm 39:11.36Clara Paye _ UNiTECause if it’s money, you’ll give up. There’s way easier ways to make money. 39:15.17vigorbrandinghmm. 39:15.47Clara Paye _ UNiTELike if I wanted to go make money, I’d just take my money and invest it in real estate or whatever. I’m like, yes, we do that too. but It’s really about mission for me. And so what drives you to like make the world a better place, have a lasting impact, create products that resonate with people. 39:31.82Clara Paye _ UNiTEAnd so success is just a barometer. It’s just an outcome of you living that up. But like, you know, there are times, I mean, I think if you’re not ready to throw in the towel every month in your business, are you even an entrepreneur? 39:42.90Clara Paye _ UNiTELike, you know, like it’s just, it’s the getting back up. 39:43.50vigorbrandingRight. 39:46.20Clara Paye _ UNiTEAnd it’s like that loss of enthusiasm is what gets you. And like another way to send that is like burnout. If you’ve burned out, it’s too late. So I make sure that I don’t burn out. 39:52.89vigorbrandingYep. Yeah, that’s very smart. That’s actually very sage advice right there. Because look, these businesses, no matter how ah exciting they are, or how long you’ve been doing them, you do hit those those troughs, you do hit the burnout phase. I mean, personally, I started my first agency 33 years ago. And it’s, you know, ah yeah well and during this whole time with COVID, there’s so much change. And and and you know You think, well, you’ve been doing this for a long time. Everything think just should be on autopilot. No. I mean, I probably worked harder in the last couple of years. I did maybe in some of the middle years. I don’t know. It’s just just a different time. So yeah, the entrepreneur thing, I think everyone takes it for granted or everyone looks over and says, oh, you’ve done that. Or you have money because of this. And ah most people don’t realize those days and those sleepless nights and those weekends and the you know the the fears of everything from bankruptcy to lawsuits to everything else. We all go through it. right i mean every 40:45.92vigorbrandingi get to I’m very fortunate i get to talk to a lot of founders, I get to talk to a lot of entrepreneurs, and a lot of successful people, and they all have the same they all have those same stories. Every one of them has that nightmare, like, yeah, there was this time when, and you know you didn’t think there was a tomorrow. so it’s ah ah you know it’s ah It’s good to hear, it because your story, you’ve seen it all all the way around from your father to to starting up now and what you’re doing. and I love that you stick to your guns. because ah Again, you can cut corners. You could do things faster, cheaper, but not better. And I think that what you do is ah is really remarkable. And i again, I know it’s going to pay off in the long run. So so what’s what’s next for you tonight? I mean, are there any new flavors? If you can’t talk about it, I understand. But if theres is there anything new products or flavors or anything exciting on the horizon? 41:29.86Clara Paye _ UNiTEYeah, there is a new flavor. It’s called Hot Fudge Sunday. We’ll be launching soon. And so we’re really excited about that flavor, another nostalgic childhood treat. 41:35.70vigorbrandingAwesome. Yep. 41:38.67Clara Paye _ UNiTEAlso some different, you know, we’re looking at different formats, kind of some adjacent things. So definitely an innovation pipeline out there. 41:43.72vigorbrandingthat 41:44.39Clara Paye _ UNiTESo hoping to launch some other products. But really, I want to win at bars first and, um you know, really own our category and really, you know, make sure that our velocities stay up and and everything is is good with bars. 41:59.13vigorbrandingFantastic. All right, so one last question. And you can’t be one of your bars. But if you had one last final meal, what would you eat? Where? Why? 42:09.00Clara Paye _ UNiTESuch a good question. I mean, I’m a California girl, so it’d probably be an In-N-Out cheeseburger, ah you know, and and yeah some french fries and egg steak, animals for sure, animal style. 42:15.08vigorbrandingThere you go. All right. I respect that answer. That’s a great answer. Animal animal style, I hope. 42:25.41Clara Paye _ UNiTEum You know, it’s kind of like, that’s the meal when we travel abroad or something and you get back, you’re like, oh, I just want an In-N-Out burger. 42:26.67vigorbrandingah 42:30.92vigorbrandingYeah. 42:31.05Clara Paye _ UNiTEYou know, it just, it feels like home. And I think that goes back to nostalgia and childhood too. 42:35.15vigorbrandingAnybody that with work or or or whatever, friends or family that travel with me, they know when I land in California, that’s one of the first things I do and I will not leave until I do it. It might not be the very first thing I get to do if I have a meeting, but I will have in and out before I get on that plane to fly back east. 42:51.43vigorbrandingso That’s a great answer. 42:51.95Clara Paye _ UNiTEThat’s right. 42:52.84vigorbrandinggreat answer so Anyway, Claire, thank you. This was awesome. I you know i appreciate you. ah you know I’ve known you a long time and it’s just so cool to hear your story and see what you’re up to and congratulations. 43:03.82Clara Paye _ UNiTEThanks, Michaels. Fun to be on. 43:06.07vigorbrandingAwesome. Thanks.

The International Food Information Council (IFIC) conducts consumer research focused on attitudes and behaviors surrounding nutrition, food safety and food production. Their popular annual Food & Health Survey provides information about how Americans connect  food and food purchasing decisions to physical health and overall wellbeing. Other consumer surveys IFIC conducts, called “Spotlight Surveys”,  focus on various topics and also inform federal regulatory decisions, provide members with insights into consumer values and behaviors and help to shape public communications and education initiatives.  Tune into this episode to learn about: ●       key takeaways on surveys focused on three trending topics ●       why IFIC wanted to do a survey on snacking ●       if snacking is becoming more prevalent ●       what constitutes a “snack” ●       what consumers are looking for in a snack ●       opportunities to leverage snacking for better nutrition ●       how sodium impacts our eating experience beyond “taste” ●       how much sodium Americans are consuming compared to recommended intakes ●       the top sources of sodium ●       recommendations for decreasing sodium intake ●       where public sentiment is about the safety and healthfulness of low and no calorie sweeteners (LNCS) ●       what consumers think about Stevia and Monk Fruit ●       thoughts on where the evidence is on safety and effectiveness of LNCS Full shownotes, transcript and resources: https://soundbitesrd.com/280      

#294 Ocha-Ocha | Die Revolution der Erfrischung | Christopher Gogolin | FounderWie ein Startup die Getränkeindustrie auf den Kopf stellt - ohne Zucker, ohne Zusätze, voller GeschmackHeute nehmen wir dich mit auf eine erfrischende Reise in die Welt der innovativen Getränke! Max Ostermeier begrüßt in dieser Episode einen echten Game-Changer der Branche: Christopher Gogolin, den Gründer von Ocha-Ocha®.Stell dir vor, du öffnest eine Flasche und nimmst einen Schluck von etwas, das die Lücke zwischen Limonaden und Mineralwasser perfekt schließt - ohne Zucker, ohne Konzentrate, ohne Stevia und komplett frei von Zusatzstoffen. Klingt zu gut, um wahr zu sein? Christopher und sein Team beweisen mit Ocha-Ocha®, dass es möglich ist!In dieser spannenden Episode erfährst du:- Wie Christopher auf die Idee kam, die Getränkewelt zu revolutionieren- Warum "zuckerfrei" für Ocha-Ocha® nicht genug ist und was das Unternehmen von anderen unterscheidet- Die Herausforderungen beim Aufbau einer völlig neuen Getränkekategorie- Wieso Ocha-Ocha® (noch) nicht in Glasflaschen erhältlich ist und wie das Team an nachhaltigen Lösungen arbeitet- Einblicke in die Zukunftspläne des Startups, einschließlich der spannenden "Black Coffee Weeks" AktionChristopher teilt mit uns seine Vision von einem Getränk, das nicht nur erfrischt, sondern auch gut für dich und die Umwelt ist. Er erzählt, wie er mit einem kleinen Team von nur drei Personen eine ganze Industrie herausfordert und welche Hürden er dabei überwinden musste.Egal ob du selbst Gründer:in bist, dich für innovative Produkte interessierst oder einfach neugierig auf die Geschichte hinter deinem nächsten Lieblingsgetränk bist - diese Episode wird dich inspirieren und zum Nachdenken anregen.Du erfährst auch, warum Ocha-Ocha® eine besondere Konservierung braucht und wie das Team kreativ mit den Herausforderungen der Verpackung umgeht. Christopher gibt uns einen exklusiven Einblick in die Entwicklung von Mehrweg-Glasflaschen und erklärt, warum dies ein langfristiges Projekt ist.Nebenbei verrät er uns Details zur aktuellen Vorverkaufsaktion mit 20% Rabatt (Psst... der Code lautet MINZE20) und zur limitierten "Black Coffee Weeks" Aktion, bei der du leckeren, erfrischenden Cold Brew für nur 1€ pro Kaffee genießen kannst.Also, schnapp dir dein Lieblingsgetränk (vielleicht bald ein Ocha-Ocha®?) und tauche ein in die faszinierende Welt der ungesüßten Erfrischungsgetränke ohne Zusätze. Lass dich von Christopher's Leidenschaft und Innovation mitreißen und entdecke, wie ein kleines Team große Wellen in der Getränkeindustrie schlägt.Vergiss nicht, den Startcast zu abonnieren, damit du keine Episode verpasst. Wir freuen uns auf dein Feedback in den Kommentaren oder auf unseren Social-Media-Kanälen.Prost und viel Spaß beim Hören!Dein Startcast-TeamCitations:[1] https://www.ocha-ocha.de Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Holy schist does this episode SLAP. We're back in Vienna, VA in front of another hyped crowd, this time covering chapter of the Son of Neptune where our heroes have to deal with a whole lot of schist! Topics include: Austria, Fun & Spicy, Reeks of Gia, The Pit, The Masked Singer, Albert C. Onious, Spire, trap door fever, the Lad of Poseidon, PhD in Weird, Pokémon, parkour, pounamu, schist, Stevia, Catan, MySpace, Chex Mix, Hey Arnold!, Putties, Fleetwood Mac, Party Foul Ponies, The Castro, Hostess, the plight if wheat, instruments, the Cabinet, sorghum, baseball, Commodore Crunch, basketball, toasted ravioli, babies, and more! Merch preview plus the PJO drag names Mike couldn't say on stage: www.thenewestolympian.com/patreonTNO on tour: www.thenewestolympian.com/live  — Find The Newest Olympian Online —• Website: www.thenewestolympian.com• Patreon: www.thenewestolympian.com/patreon• Instagram: www.instagram.com/newestolympian• Bluesky: bsky.app/profile/newestolympian.bsky.social• Facebook: www.facebook.com/newestolympian• Reddit: www.reddit.com/r/thenewestolympian• Twitter: www.twitter.com/newestolympian• Merch: www.thenewestolympian.com/merch — Production —• Creator, Host, Producer, Social Media, Web Design: Mike Schubert• Editor: Sherry Guo• Music: Bettina Campomanes and Brandon Grugle• Art: Jessica E. Boyd — About The Show —Has the Percy Jackson series been slept on by society? Join Mike Schubert as he journeys through the Riordanverse for the first time with the help of longtime PJO fans to cover the plot, take stabs at what happens next, and nerd out over the Greek mythology throughout. Whether you're looking for an excuse to finally read these books, or want to re-read an old favorite with a digital book club, grab your blue chocolate chip cookies and listen along. New episodes release on Mondays wherever you get your podcasts!

Upcoming congressional hearings for RFK, Jr to head HHSI sleep four hours a night and feel fine, but is there a sleep supplement you recommend?Is agave a better sugar substitute than stevia? Any cautions about using agave?

Great Q&A to start the year this past week - questions answered on this episode:-Bulking while managing A1C-Fasting after a morning workout -My thoughts on Netflix documentaries + going Vegan-When would I recommend someone track sodium?-Is there a limit to how much stevia we should consume?-How do medications claim weight gain as a side effect?+ many side tangents in-between..Where to find me:IG: @lukesmithrdCheck out my website HERETIA for listening!!

Wir wissen, dass Zucker nicht gesund ist. Trotzdem essen und trinken wir zu viel davon. Doc Esser und Anne sprechen über Alternativen wie Stevia oder Honig und klären, ob die Cola Light wirklich die bessere Variante ist. Von Anne Schneider ;Heinz-Wilhelm Esser.

Struggling With Fasting, Overeating, and Alcohol: Solutions for a Healthier You Click On My Website Below To Schedule A Free 15 Min Zoom Call: www.Over40FitnessHacks.com Over 40 Fitness Hacks Facebook Group Get Your Whoop4.0 Here! In this episode of Over 40 Fitness Hacks, host Brad Williams tackles common challenges many people face with fasting, overeating, and alcohol, sharing both personal experiences and strategies to overcome these obstacles. Alcohol and Social Life: Alcohol is one of the biggest hurdles for many, including Brad. The key is moderation and setting boundaries, such as reserving alcohol consumption for weekends or special occasions. Practical tips include switching to lighter drinks, using low-calorie mixers, or exploring alternatives like CBD or adaptogenic drinks to satisfy the urge without adding empty calories. Overeating and Sweet Tooth: Overeating often stems from mindless eating or indulging in high-calorie snacks. Brad emphasizes prioritizing protein and fiber in meals to curb cravings and stabilize blood sugar. For those with a sweet tooth, swapping high-sugar treats for healthier alternatives, such as Stevia-based candies or fruit with whipped cream, can help reduce calorie intake without sacrificing satisfaction. Struggles with Fasting: Fasting can be daunting for beginners due to hunger pangs and cravings. Brad recommends starting with intermittent fasting, reducing eating windows, and staying busy to avoid snacking. Tools like black coffee, tea, and apple cider vinegar can suppress appetite and make fasting more manageable. Drawing from 15 years of experience as a personal trainer, Brad offers practical solutions tailored for those over 40 who want to stay fit while enjoying their social lives. His advice includes experimenting with low-sugar or low-calorie alternatives, being mindful of meal timing, and using simple hacks to manage cravings and hunger. Listeners are encouraged to join his Facebook group, explore his favorite fitness tracker (Whoop 4.0), and book a free 15-minute consultation to personalize their fitness journey. This episode is packed with actionable advice to help listeners tackle these everyday struggles while maintaining balance and enjoyment in life. If you're interested in online personal training or being a guest on my podcast, "Over 40 Fitness Hacks," you can reach me at brad@over40fitnesshacks.com or visit my website at: www.Over40FitnessHacks.com Additionally, check out my Yelp reviews for my local business, Evolve Gym in Huntington Beach, at https://bit.ly/3GCKRzV

In this Ask Me Anything episode of The Art of Being Well, I sit down with my functional medicine telehealth team to answer your top health questions. Together, we discuss breast implant illness and the best tests to pinpoint if it's a trigger, the potential effects of stevia on gut health, and holistic approaches to managing teenage cystic acne. We also weigh in on the debate between organic milk and A2 milk, break down the science behind mixing fats and carbs, and share insights on Kambo for sugar cravings and trauma healing. For all links mentioned in this episode, visit www.drwillcole.com/podcast.Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Sponsors:Try AG1 and get a FREE bottle of Vitamin D3K2 AND 5 free AG1 Travel Packs with your first purchase at drinkAG1.com/willcole20% off all IQBAR products. Text ABW to 64000. Message and data rates may apply. See terms for detailsGet your free LMNT Sample Pack with any purchase at drinklmnt.com/WILLCOLE Visit TRYJOYMODE.COM and use code WILLCOLE at checkout for 20% offUse the code WILLCOLE during registration to save $250 dollars off your retreat at ReunionExperience.org Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

When it comes to sports nutrition products, there are a million products and there's always something new promising to boost performance, enhance recovery, or just make training that little bit easier. With the sheer volume of options, it's easy to feel overwhelmed. That's why I'm sitting down with some Triathlon Nutrition Academy members, athletes just like you, and asking them about their favourite products. To provide these insights, we are joined by Christine from Fort Myers, Florida, Tony Hampton from Fort Wayne, Indiana, and Steve Duquette from Ontario, Canada. Each has their preferences in sports nutrition, offering diverse perspectives to guide your choices.   Christine's Top Picks Christine highlighted AMACX gels as her recent favourite for their liquid consistency and high sodium content, ideal for athletes who sweat heavily. She also praises Scratch Labs for hydration, which has proven gentle on her stomach during intense sessions and has a great range of flavours. Finally, Christine shares that she struggles with texture, and dislikes thick gels. For anyone with similar issues, she recommends Precision Fuel and Hydration Flow gels.   Steve's Key Insights Steve shared how he transitioned from Hammer Gels, which he found too thick and difficult to digest, to Precision Fuel and Hydration gels, which are much gentler on his gut. He also appreciates Scratch Labs for its natural ingredients and flavour, particularly the lemon-lime variant. Steve encourages anyone experiencing discomfort with their current nutrition products, to not accept that and experiment to find something that suits you better. Every athlete's digestion and tolerance vary, so it's important to find what works for you personally.   Tony's Strategic Choices Things are more complicated for Tony who is a diabetic and has an allergy to Stevia. He appreciates Precision Fuel and Hydration for their straightforward and simple ingredients. Additionally, he trains with Morton products, which are commonly available at Ironman races, so that his body is used to them if he needs them.   Actionable Tips Know Your Preferences: Be it taste, consistency, or ingredients, it's essential to enjoy your nutrition products. Why spend money on something you dislike when you can find effective, enjoyable options? Understand Nutritional Content: Educate yourself on what's inside each product, be it carbohydrates, sodium, or other ingredients, and match them with your event's demands and your personal health goals. Test in Race-Like Conditions: Validate your nutrition plan during high-intensity sessions to ensure reliable performance on race day. Consider factors like texture, packaging, and ease of consumption. Sample Before Commit: Many companies offer variety packs allowing you to try different products without committing to a full-sized container. This can be a cost-effective way to discover new favourites.   Remember, each athlete's nutritional needs are unique, shaped by their physical demands, preferences, and goals. There is no universal "best" product, but by staying informed and open to experimentation, you can discover what truly works for you!   Products mentioned: AMACX Gels: https://amacx.com/collections/energy-gels Scratch Hydration: https://www.skratchlabs.com/collections/drinks Gu Liquid Energy: https://www.guenergy.com.au/products/liquid-energy-gel Precision Fuel and Hydration Flow Gel: https://www.precisionhydration.com/au/en/products/pf-300-flow-gel/ Precision Fuel and Hydration Mix: https://www.precisionhydration.com/au/en/products/ph-1500-electrolyte-drink-mix/ Precision Fuel and Hydration Chews: https://www.precisionhydration.com/au/en/products/pf-30-chew/   LINKS: Check how well you're doing when it comes to your nutrition with our 50 step checklist to Triathlon Nutrition Mastery: dietitianapproved.com/checklist   Start working on your nutrition now with my Triathlon Nutrition Kickstart course: dietitianapproved.com/kickstart It's for you if you're a triathlete and you feel like you've got your training under control and you're ready to layer in your nutrition. It's your warmup on the path to becoming a SUPERCHARGED triathlete – woohoo!   Join the waitlist for our next opening of the Triathlon Nutrition Academy www.dietitianapproved.com/academy   Website: www.dietitianapproved.com Instagram: @Dietitian.Approved  @triathlonnutritionacademy Facebook: www.facebook.com/DietitianApproved   The Triathlon Nutrition Academy is a podcast by Dietitian Approved. All rights reserved. www.dietitianapproved.com/academySee omnystudio.com/listener for privacy information.

Send us a textCan artificial sweeteners truly help you manage your weight, or are they secretly sabotaging your health goals? Join us on the Simple Nutrition Insights Podcast as we dive deep into the science and controversies surrounding these ubiquitous sugar substitutes. From aspartame to sucralose, we dissect the benefits like calorie reduction and blood sugar management, while also tackling the hotly debated issues of weight gain, metabolism, and gut health. With expert insights, we aim to provide a clear picture of how these sweeteners fit into a balanced diet and whether they live up to their guilt-free claims.Ever wondered how artificial sweeteners stack up against natural ones? This episode navigates the fine line between the two, offering practical advice on their use for specific health goals such as weight loss and diabetes management. We also spotlight the regulatory stances from the FDA and international health organizations, stressing the importance of moderation and staying updated with the latest research. Whether you're looking to cut calories or manage blood sugar levels, this episode provides a comprehensive guide to making informed choices about sugar substitutes. Tune in to learn how to balance sweetness and health seamlessly.Research Articles FDA's Stance on Artificial SweetenersResource: Food and Drug Administration (FDA)Link: FDA Overview of Artificial SweetenersArtificial Sweeteners and Their Impact on WeightResource: National Institutes of Health (NIH)Study: Effects of Artificial Sweeteners on Body Weight, Energy Intake, and Appetite ControlLink: NIH Research on Artificial Sweeteners and WeightArtificial Sweeteners and Gut HealthResource: Frontiers in MicrobiologyStudy: Effects of Non-Nutritive Sweeteners on the Gut MicrobiomeLink: Frontiers Research on Gut HealthArtificial Sweeteners and DiabetesResource: American Diabetes Association (ADA)Article: Standards of Medical Care in Diabetes – Use of Artificial SweetenersLink: ADA Guidance on Artificial SweetenersDescription: This resource from the American Diabetes Association outlines the safety and utility of artificial sweeteners for people with diabetes, based on scientific research.Meta-Analysis on Artificial Sweeteners and Health RisksResource: The BMJ (British Medical Journal)Study: Artificial Sweeteners and Risk of Long-Term Health EffectsLink: BMJ Study on Health RisksDescription: This comprehensive meta-analysis reviews the long-term effects of artificial sweeteners, including risks related to weight gain, metabolic health, and potential cancer concerns.Position of the Academy of Nutrition and Dietetics on Non-Nutritive SweetenersResource: Academy of Nutrition and Dietetics (AND)Article: Use of Non-Nutritive SweetenersLink: AND Position on Artificial Sweeteners Thank you for listening. Please subscribe to this podcast and share with a friend. If you would like to know more about my services, please message at fueledbyleo@gmail.comMy YouTube Channel https://www.youtube.com/channel/UC0SqBP44jMNYSzlcJjOKJdg

La verdad pura y simple Pastor Daniel Dominguez Ni sustitutos ni agregados. En un oscuro mundo de edulcorantes artificiales, Sweet and Low, splenda, Stevia, … dulces pero sin calorías … brilla la luz del genuino Evangelio de Jesucristo. Gálatas 1:11 Iglesia Verdad en Amor Centrofamiliarcristiano.net

See all the Healthcasts at https://www.biobalancehealth.com/healthcast-blog My medical practice, BioBalance® Health, allows me to hear all of the myths about how to lose weight, when I am in consultation with a new patient. All of my female patients and some of the men have at one time, or multiple times been fooled by the false promises of friends, doctors, and advertisers, about quick and easy ways to lose weight.  If you have bounced around trying every diet out there on the internet and failed to lose weight, then I can help you stop the pointless trial and error process, and help you embrace the difficult and time-consuming process of truly losing body fat and keeping it off! If you thought that all we do at BioBalance Health is replace women and men's testosterone with long-acting bioidentical pellets, you are partly right!  In addition to treating our patients' hormone deficiencies we also have the goal of attempting to guide them toward a healthy long life!  This involves treating “pre-diseases” like prediabetes that other doctors don't treat until damage has been done and guiding our patients as to the right way to achieve their ideal weight.  One of the important roles we have in assisting our patients with “fat-loss” is to disprove all the lies our patients have been told over the years by nearly everyone about how to lose weight.  Some of these myths are actually believable (unless you are a doctor and understand the physiology of weight loss), but still never work. Other diet plans work for some people with specific genetic qualifications, but not for the majority of the population.   Then, there are diet plans that are so bizarre and illogical, that they literally make me giggle when my patients describe the protocol (or advice) they have been following without results. Why are these myths so prevalent?  It is because we have been programed since childhood to eat in a way and in amounts that are inevitably going to cause us to be obese. It takes a lot of work to turn those lifestyles, habits and food choices around to lead my patients to lasting fat loss and long-lasting health. Hard work never “sells” and a time-consuming diet doesn't either so businesses make a lot of money keeping you fat! You may or may not have heard these! I will tell you why they   #1 Myth- If you eat fewer calories, you will lose weight, and all calories are the same. This is one of the myths that is spoken by doctors every day because they learned it 30 years ago in medical school, and it just isn't true!  To begin with calories in food are metabolized differently depending on whether they are Protein, Fat or Carbohydrate. It takes more calories to metabolize Protein, and more than fat and the food that burns the least calories to be metabolized are carbohydrates.  So, food calories are different depending on which food group they are from. Eg. There is a vast difference between the weight you might lose, or gain based on the food group your calories came from. For example:  If you eat a steak with 500 calories verses a slice of birthday cake/icing that contains 500 calories, it takes more calories to breakdown protein so you USE calories to make it into blood sugar, while the birthday cake takes almost no energy to make BS and readily makes fat if it is not used in exercise. Another factor that causes counting calories to be a losing proposition, is that every food stimulates insulin differently, and insulin that is over stimulated over time gives a person insulin resistance which causes them to be so efficient that they can go a day and not eat anything, and still fail to lose weight.  If you have tried a low-calorie diet and that happened, then you are not alone.   Going back to the steak and birthday cake example, steak does not stimulate insulin very much and birthday cake is likely to over stimulate your insulin making insulin resistance worse and doesn't make energy but is stored as fat! The third reason limiting calories cannot be the basis of a weight loss diet is that an individual human body has a vast number of factors that influence how you as a unique individual burns calories, therefore any one calorie limiting diet will not work for the majority of humans. We are all different with individual requirements for the types and amounts of food we need which is based on our genetics, our history of healthy or unhealthy diets, our daily exercise, and how obese we are when we start to lose weight. What that means simply is that there is no easy way to attain your ideal weight and stay there but limiting your calories.  Weight watchers tried this method for years and I never found a person who lost weight by eating a certain number of any type of calories (candy, dessert, or fruit and vegetables with the equivalent number of calories) in one day, who lost weight and kept it off.  If you eat 1200 calories of fruit, veggies, eggs, fish and or meat throughout the day and have an active lifestyle, you will lose fat that day. If you eat 1200 calories you save up all day to eat one dessert you will probably gain weight because it will overstimulate your insulin and make your calories into fat and not energy.  Weight Watchers changed their program several years ago when their clients realized their system didn't work. Counting calories to lose weight is a myth you should avoid.   Myth #2: The promise:  “If you just  eat _________ (one food like grapefruit/cabbage soup/ salad/juice take your pick)  for ____ weeks you will lose 20 lbs. The cabbage soup diet is an example of this failed “theory” which invaded the US female population in the early 2000s and my patients embraced it completely believing that they would lose 20 pounds in 4 weeks.  I objected and told them that eating only one food for 4 weeks was unhealthy, a baseless fad which was unlikely to work, but very few of them listened.   It turns out that Cabbage is a food that slows the metabolism of people with   A blood type, and the majority of citizens in my city, St. Louis, have A blood type!  At their next GYN visit my patients were all moaning over the fact that they had GAINED 20 pounds on the cabbage soup diet! Not eating a variety of foods is unhealthy and this proves that even an unhealthy diet doesn't promise weight loss for everyone. So please don't follow fads. they are baseless, and you might gain weight and not lose it!   Myth #3 You can exercise your way to fat loss,  eat whatever you like and still lose weight. I believe exercise should be part of every human's healthy lifestyle, and exercise is necessary to speed up the metabolism while you eat a low carb, high protein diet and refrain from bad habits like alcohol consumption. However, eating like you normally do and exercising hours daily will not bring about weight loss for 90% of the population of the US. Lasting weight loss doesn't occur unless you add eating a healthy diet, stopping bad habits and taking the required supplements necessary to decrease your fat mass, and exercise.  Yes, you have to do it all!    Increasing muscle increases our metabolic rate and exercising muscles increases the loss of fat, but both muscle building and muscle strength require high protein diets, with a moderate amount of fat, and without a lot of carbohydrate.  Eating carbohydrates unchecked can cause the weight loss promised by exercise-based weight loss programs to fail, over and over again. After the age of 45 your muscle will not be preserved while you lose weight if you do not replace your low testosterone and exercise too.  So it is not ONE factor that facilitates weight loss, it is complicated and there is a perfect fat-loss plan for everyone…you just have to find it!   Myth #4 Low fat diets are a good way to lose body fat and prevent heart disease! Every study has failed to support this idea!  Low fat diets don't lower cholesterol, but low carb diets do!  We were told by cardiologist for the past 30 years that low fat diets would lower the cholesterol and the atherosclerosis in your arteries…but they lied!  It is now accepted by most doctors that low fat diets leave people hungry which causes them to  eat too many carbs resulting in an increase in cholesterol and weight gain. Re-introducing fats into your diet should include healthy fats (fat from seafood, vegetables like olive oil, milk fat and other omega 3,6, and 9 ) are necessary for brain health and good body composition. The advice by the US FDA and Medical specialists to eat a low-fat diet has contributed to over 50% obesity, dementia, and diabetes in America. If your cardiologist tells you that a low fat diet is going to prevent heart disease, then look for a more up to date cardiologist.   Myth #5 High protein diets are not effective for weight loss. High Protein-Low Carb diets are the best diet for the majority of people in the US.  This diet is the most effective type of eating plan for your weight loss.  If you want to know what % of protein, fat and carbohydrates you should eat, then go to our website, BioBalancehealth.com and become a weight loss patient with genetic guidance and you will learn how to distribute your foods based on your unique genetic map.  High protein diets keep you “full” longer after a meal or snack, so your calorie intake is naturally lower. Reserve your intake of carbs to supply you with physical energy before and after exercise. Otherwise, your diet should consist of high protein and fat, and limited carbs, with plenty of fresh vegetables and fruit (these food are not considered carbohydrate).   Myth #6 Diet soda is a “free food” because there are no calories, so I can drink as much as I want to and lose weight!  Diet soda contains many chemicals, salt and includes a chemical sweetener called aspartame.  Salt causes swelling, and all chemical sweeteners stimulate insulin and act to make you hungrier than if you drank unsweetened iced tea, water or anything sweetened with stevia.  Stevia is a plant that does not contribute to insulin resistance and diabetes.  The majority of diet sodas stimulate insulin just like carbohydrates do and contribute to weight loss failure.  Every time you drink one you should consider it just like eating a carbohydrate!    Summary: Following the advice above will prevent so much frustration with future weight loss attempts, and will help you achieve your ideal weight through avoiding these myths about weight loss. Remember that weight loss fads have been around for a long time without a public refute of the obvious myths above.   Fads should be ignored if you want effective weight loss. Remember that Instagram and Facebook posts are only motivated by profit, even though they spread crazy diets as based on fact. There is no one monitoring the “fads” validity. Please don't listen to fads of people who are not doctors or nurses trained in weight loss! More Myths about weight loss next week!

Are monk fruit and stevia good for you? How can you add them to a healthy meal plan? Join registered and licensed dietician Amy Crum as she dives into the myths and studies about the increasingly popular sugar substitutes. 

When Ben Goodwin was growing up, the concept of healthy soda seemed as oxymoronic as jumbo shrimp. But for Ben, that presented an irresistible challenge: to create a beverage that evoked the colas and root beers of his youth, but was low in sugar and good for the gut. After years of painstaking effort and one failed brand, Ben and his partner launched Olipop in 2018. Made with fiber and prebiotics and sweetened with Stevia, it joined the growing ranks of “functional sodas,” launching first in natural food stores and spreading quickly to the big chains. This year, the brand is expected to do nearly $500 million in sales, and, as younger consumers drift away from legacy soda, Ben says Olipop will only get bigger.This episode was produced by Sam Paulson with music composed by Ramtin Arabloui and Sam Paulson. It was edited by Neva Grant with research by Katherine Sypher. Our engineers were Robert Rodriguez and Kwesi Lee.You can follow HIBT on Twitter & Instagram and sign up for Guy's free newsletter at guyraz.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

After a win last week, Kit is back again to see if she can make it to a third game. Listen in and play along! Here are today's clues:  1. mega, man, critical, Parade.  2. teacher, Stevia, ingredient, stand-in.  3. direction, size, 2009 Pixar film, swell.  4. Power, Entertainment, Cube, Super. 

Stevia 27 AgostoSee omnystudio.com/listener for privacy information.

Today we dive into the contentious topic of artificial sweeteners. We explore the health implications of various sugar substitutes like Saccharin, Aspartame, Sucralose, and Stevia, referencing a study by Carolyn Hopkins from NBC News. We evaluate consumer concerns, government regulations, and personal dietary choices, including having a lively debate on the impact of artificial sweeteners on health and the broader implications of diet cultures. Through humorous exchanges and personal anecdotes, we emphasize moderation and informed choices in dietary habits.   00:00 Introduction and Alert 00:27 Brandon's Article Introduction 01:03 Headline: Artificial Sweeteners 01:23 Health Risks of Artificial Sweeteners 03:09 Personal Diet Choices and Opinions 05:02 Common Sense and Moderation 08:16 FDA and Food Safety 13:11 Conclusion and Final Thoughts   Which artificial sweetener is the safest choice?   smarticlepodcast@gmail.com   #artificialsweeteners #stevia #saccharine #sucralose #aspartame #fakesugar #health #diet #smarticle @Smarticleshow  @BDDoble @larryolson threads.net/@smarticleshow @brand.dobes The Smarticle Podcast  https://www.smarticlepodcast.com/

These naturally occurring proteins can replace sugar in foods. How do these new ingredients stack up against other low or no-calorie sweeteners?Mentioned in this episode:Sweet proteins – Potential replacement for artificial low calorie sweeteners - PMC (nih.gov)Related listening:Here's how artificial sweeteners change your microbiome (Nutrition Diva #682) Nutrition Diva is hosted by Monica Reinagel, MS, LDN. Transcripts are available at Simplecast.Have a nutrition question? Send an email to nutrition@quickanddirtytips.com or leave a voicemail at 443-961-6206.Follow Nutrition Diva on Facebook and subscribe to the newsletter for more diet and nutrition tips. Find Monica's blog and other programs at Nutrition Over Easy. Nutrition Diva is a part of the Quick and Dirty Tips podcast network. LINKS:Transcripts: https://nutrition-diva.simplecast.com/episodes/Facebook: https://www.facebook.com/QDTNutrition/Newsletter: https://www.quickanddirtytips.com/nutrition-diva-newsletterNutrition Over Easy: https://nutritionovereasy.comQuick and Dirty Tips: https://quickanddirtytipscom

Broadcast from KSQD, Santa Cruz on 7-11-2024 Dr. Dawn answers a caller's question about vitamin D supplementation, explaining its importance for bone health, mood regulation, and immune function. She discusses the physiological processes involving vitamin D and recommends getting blood levels checked. A second caller asks about the safety of Stevia as a sweetener. Dr. Dawn explains the importance of examining original sources for health claims and discusses the challenges of determining causality in nutrition studies. She compares various artificial sweeteners and suggests moderation in their use. Dr. Dawn provides a health alert about a measles exposure in Santa Cruz, describing symptoms to watch for and emphasizing the importance of vaccination. She shares personal anecdotes about the dangers of measles. An email from a listener about atrial fibrillation is addressed. Dr. Dawn discusses the risks associated with atrial fibrillation, blood thinners, and the Watchman device. She emphasizes the importance of stress reduction and suggests alternatives to invasive procedures. Dr. Dawn comments on a recent retraction of a key Alzheimer's study, discussing the implications for Alzheimer's research and treatment development. A new development in baby formula is discussed, involving genetically modified plants producing human milk oligosaccharides for improved infant nutrition. Dr. Dawn responds to an email about lipoprotein A and cardiovascular risk, discussing risk factors, the importance of inflammation reduction and omega-3 fatty acid supplementation. The show concludes with a mention of myFooddata.com, a nutrition information website recommended by a listener. Throughout the show, Dr. Dawn emphasizes the importance of critical thinking about medical information, considering economic drivers in healthcare, and focusing on lifestyle factors for overall health.

Ask Dr. Neal your question about health, nutrition, diet, fitness, and more here: http://OLDPodcast.com/ask or call: 614-568-3643 Episode 2628: Q&A - Using Monk Fruit Extract & Stevia as Sugar Substitutes - The Science of Sugar Alternatives The original post is located here: https://oldpodcast.com/monk-fruit-sweetener-stevia/  Visit Me Online at OLDPodcast.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Ask Dr. Neal your question about health, nutrition, diet, fitness, and more here: http://OLDPodcast.com/ask or call: 614-568-3643 Episode 2628: Q&A - Using Monk Fruit Extract & Stevia as Sugar Substitutes - The Science of Sugar Alternatives The original post is located here: https://oldpodcast.com/monk-fruit-sweetener-stevia/  Visit Me Online at OLDPodcast.com Learn more about your ad choices. Visit megaphone.fm/adchoices

!Hola! En este episodio de nuestro podcast, quiero contarte todo lo importante y que necesitas saber sobre los edulcorantes no calóricos y su papel en nuestra salud metabólica y la microbiota intestinal. Así, os voy a desglosar varios artículos científicos que han sido erróneamente interpretados y promovidos en las redes sociales sin una lectura detallada. Veremos cómo, muchas veces, se manipulan las noticias en relación con los edulcorantes y la salud metabólica. Voy a explicarte en detalle estos estudios, para que, con información completamente neutra, puedas decidir qué edulcorantes elegir. Ademas, os contaré cuáles son los edulcorantes que hoy en día tienen un impacto neutro en nuestro metabolismo y microbiota.Además, haré una breve referencia a la comparación entre edulcorantes no calóricos, que a menudo se demonizan en redes sociales, y otros edulcorantes calóricos, como la miel o la pasta de dátil, que muchas veces se presentan como una mejor alternativa al azúcar de mesa. Veremos que esto no es del todo así, ya que cada tipo de edulcorante tiene sus ventajas e inconvenientes.Creo que es clave que conozcais estos puntos para poder establecer una decisión adecuada en el caso de que desees endulzar tus alimentos o bebidas y evitar caer en la vorágine de la desinformación que muchas veces supone el mundo de las redes sociales. Estudios a los que hago referencia Méndez-García LA, Bueno-Hernández N, Cid-Soto MA, et al. Ten-Week Sucralose Consumption Induces Gut Dysbiosis and Altered Glucose and Insulin Levels in Healthy Young Adults. Microorganisms. 2022;10(2):434McGlynn ND, Khan TA, Wang L, et al. Association of Low- and No-Calorie Sweetened Beverages as a Replacement for Sugar-Sweetened Beverages With Body Weight and Cardiometabolic Risk: A Systematic Review and Meta-analysis. JAMA Netw Open. 2022;5(3).Witkowski M, Nemet I, Alamri H, et al. The artificial sweetener erythritol and cardiovascular event risk. Nat Med. 2023;29(3):710-718Estudios que prueban la seguridad, neutralidad a nivel metabólico y de la Microbiota de los edulcorantes no caloricos: McGlynn ND, Khan TA, Wang L, et al. Association of Low- and No-Calorie Sweetened Beverages as a Replacement for Sugar-Sweetened Beverages With Body Weight and Cardiometabolic Risk: A Systematic Review and Meta-analysis. JAMA Netw Open. 2022;5(3).Lohner S, Toews I, Meerpohl JJ. Health outcomes of non-nutritive sweeteners: analysis of the research landscape. Nutr J. 2017;16(1):55, 2017.Toews I, Lohner S, Küllenberg de Gaudry D, Sommer H, Meerpohl JJ. Association between intake of non-sugar sweeteners and health outcomes: systematic review and meta-analyses of randomised and non-randomised controlled trials and observational studies [published correction appears in BMJ. 2019 Jan 15;364:l156]. BMJ. 2019.Nichol, A. D., Holle, M. J., & An, R, et al. Glycemic impact of non-nutritive sweeteners: a systematic review and meta-analysis of randomized controlled trials. European journal of clinical nutrition, 72(6), 796–804, 2018. Tey SL, Salleh NB, Henry CJ, Forde CG. Effects of non-nutritive (artificial vs natural) sweeteners on 24-h glucose profiles. Eur J Clin Nutr. 2017.Tucker RM, Tan SY. Do non-nutritive sweeteners influence acute glucose homeostasis in humans? A systematic review. Physiol Behav. 2017.Ahmad SY, Azad MB, Friel J, MacKay D. Recent evidence for the effects of nonnutritive sweeteners on glycaemic control. Curr Opin Clin Nutr Metab Care. 2019.Ahmad, S. Y., Friel, J., & Mackay, D.. The Effects of Non-Nutritive Artificial Sweeteners, Aspartame and Sucralose, on the Gut Microbiome in Healthy Adults: Secondary Outcomes of a Randomized Double-Blinded Crossover Clinical Trial. Nutrients, 12(11), 3408, 2020.Thomson, P., Santibañez, R., Aguirre, C., Galgani, J. E., & Garrido, D. Short-term impact of sucralose consumption on the metabolic response and gut microbiome of healthy adults. The British journal of nutrition, 122(8), 856–862, 2019.Para mas información ya sabéis que me tenéis en mi instagram @isabelvina dónde te comparto contenido diario En mi canal de YouTube https://www.youtube.com/channel/UC-dfdxLBcvfztBvRAKZSXGQY los suplementos formulados por mi https://ivbwellness.com

In this episode of the Nutritional Therapy and Wellness Podcast, Mike throws Jamie a pop-quiz-style twist to the format as they dive into what's been coined "greenwashing" or "health halos" as the buzzwords Big Food uses to convince you to buy their foods because these words have become known to signify or indicate healthier food options. The problem is, the front of the package doesn't always align with what you see on the back when you flip it over to read the nutrition facts and ingredients.   06:03 - GLUTEN FREE 08:39 - Email Jamie for a link to a sourdough recipe that is actually easy to understand - jbelz@nutritionaltherapy.com 10:20 - GRASSFED 18:47 - NATURAL 21:36 - ORGANIC 28:55 - LOW FAT or FAT FREE 29:21 - PLANT BASED 31:26 - SUGAR FREE (Sugar alcohols, sugar substitutes, aspartame, Stevia)   The cost of food has climbed exponentially with rocketing inflation over the past few years. Learn what these terms mean and the good, the bad, and the ugly when it comes to the marketing mayhem on our grocery store shelves. What's worth the spend and what's just a "greenwashing" money grab.   Please remember to hit subscribe!   Connect with us at www.nutritionaltherapy.com/podcast.   Here's the link to the study Jamie mentioned regarding sugar substitutes and weight gain: Pub Med Article: The impact of artificial sweeteners on Body Weight Control and Glucose Homeostasis https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7817779/  

A popular topic over the past few years is the impact of natural and artificial sweeteners on many of our bodily functions and goals and which sweetener is best for our overall health. In today's episode, we'll be looking at a recent 2024 study looking at Stevia specifically and it's surprising impact and results. Topics include:   - Artificial Sweeteners and Our Microbiome - Recent 2024 Study on Stevia - Enhancing Flavor Profiles - Our Youtube Channel - Study Details and Results - Neutral and Positive Effects - Please Share, Rate, and Review ----------  Subscribe to My New Youtube Channel:  https://youtube.com/@sammillerscience?si=s1jcR6Im4GDHbw_1 ----------  My Live Program for Coaches: The Functional Nutrition and Metabolism Specialization  www.metabolismschool.com ----------     [Free] Metabolism School 101: The Video Series http://www.metabolismschool.com/metabolism-101     ----------     Grab a Copy of My New Book - Metabolism Made Simple     ----------   Stay Connected:     Instagram: @sammillerscience     Youtube: SamMillerScience     Facebook: The Nutrition Coaching Collaborative Community     TikTok: @sammillerscience       ---------- “This Podcast is for general informational purposes only and does not constitute the practice of medicine, nursing or other professional health care services, including the giving of medical advice, and no doctor/patient relationship is formed. The use of information on this podcast and the show notes or the reliance on the information provided is to be done at the user's own risk. The content of this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment and is for educational purposes only. Always consult your physician before beginning any exercise program and users should not disregard, or delay in obtaining, medical advice for any medical condition they may have and should seek the assistance of their health care professionals for any such conditions. By accessing this Podcast, the listener acknowledges that the entire contents and design of this Podcast, are the property of Oracle Athletic Science LLC, or used by Oracle Athletic Science LLC with permission, and are protected under U.S. and international copyright and trademark laws. Except as otherwise provided herein, users of this Podcast may save and use information contained in the Podcast only for personal or other non-commercial, educational purposes. No other use, including, without limitation, reproduction, retransmission or editing, of this Podcast may be made without the prior written permission of Oracle Athletic Science LLC, which may be requested by contacting the Oracle Athletic Science LLC by email at team@sammillerscience.com. By accessing this Podcast, the listener acknowledges that Oracle Athletic Science LLC makes no warranty, guarantee, or representation as to the accuracy or sufficiency of the information featured in this Podcast."

KSQD 5-01-2024: This week's show explores how healthcare systems can inflict "moral injury" on dedicated doctors. We examine instances where factors like insurance company prior authorizations prevent optimal patient care and discuss related research. Dr. Dawn explores sweetness perception, reviewing a new study on how our bodies detect both natural sugars and substitutes like xylitol and stevia. We learn how substitutes can provide sweetness without insulin spikes and subsequent appetite increases. We discuss the critical importance of measles vaccination, the challenges of maintaining live virus vaccine potency, and a promising new vaccine technology undergoing trials. A new study investigates the potential benefits of combining time-restricted eating with high-intensity exercise. Although all participants lost weight, the combined approach led to gains in lean body mass. Finally, we survey several exciting advances in cancer research. Dr. Dawn explores improvements in cancer cell targeting, the statistics of liquid biopsies for cancer detection, and a groundbreaking drug that halts aggressive breast cancer growth. We also investigate a new mRNA-based treatment that stimulates cancer cell death specifically within the tumor environment.

How SANE Is: Soy, Stevia, Sweet Potatoes, Paleo, and More with Jonathan Bailor & April Perry #SANE

This episode covers:A study on stevia vs. sugar, 7 fun springy things to focus on for your health, how a nasal flush can be beneficial, and more!Links mentioned during this episode:7 Spring Health Tips: https://www.thelyonsshare.org/2022/04/19/7-spring-health-tips-to-keep-you-energized/Stevia vs. Sugar Study: https://www.thelancet.com/journals/ebiom/article/PIIS2352-3964(24)00040-9/fulltextJoin Megan's Free Weekly Newsletter: www.thelyonsshare.org/newsletterMegan's Instagram: www.instagram.com/thelyonsshareLyons' Share Website: www.thelyonsshare.org

Today, I am blessed to have Jen Smiley here with me. She is a certified holistic health coach and founder of the website "Wake Up and Read the Labels." Jen is on a mission to empower people to make healthier food choices and become more aware of the ingredients in their food. Her website provides information and resources to help people learn how to read labels and understand the impact of food on their health.  One of Jen's biggest achievements is her impact on the health and wellness community through her website and social media presence. She has inspired countless people to take control of their health by making more informed food choices. In addition to running her website, Jen is a sought-after speaker and has given talks on health and wellness at conferences and events nationwide.  Jen's passion for health and wellness was sparked after she struggled with her health issues and was able to find relief through changes in her diet and lifestyle. She became a certified holistic health coach and founded "Wake Up and Read the Labels" to share her knowledge and help others on their health journeys. Her dedication to educating people about the importance of reading labels and understanding the ingredients in their food has made her a respected voice in the health and wellness community.  In this episode, Jen Smiley will share her insights on reading food labels, using natural ingredients for better health, and answering common questions from her Instagram followers as a food ingredients expert. She emphasizes the importance of being mindful of the ingredients in the food we consume and how it affects our overall health. With her expertise, she aims to guide listeners toward making informed choices regarding food and nutrition. Tune in to this episode to better understand how to read food labels, incorporate natural ingredients into your lifestyle, and make informed decisions for your overall health and wellness. Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- Download your FREE Vegetable Oil Allergy Card here: https://onlineoffer.lpages.co/vegetable-oil-allergy-card-download/

Please Subscribe and Review: Apple Podcasts | RSS Submit your questions for the podcast here News Topic: Ketone bodies: from enemy to friend and guardian angel Show Notes: Robb substack article Lily Nichols book links Questions:    600 drinks a year Mike writes: Hey Robb, For a number of years my friends and I, all mid to upper 30's at this point, have been back-of-the-napkin tracking our alcohol consumption. Why? To be honest, no real reason other than a little accountability to oneself, something to talk shit about in group texts, and potentially to nudge some improved habits. I led with the part that seems shocking. ~600 drinks last year. Every year I've counted has ranged from about 450-675, the low end being the years we had infants, the higher numbers being when I was 30ish and didn't have a care. Here's the question. 500+ adds up pretty easily for someone who likes to drink. 10/week can be 0-1-2-1-0-4-2 and often is, and I don't need to tell you this but that becomes 520 drinks across the year. We all know alcohol is bad. Can you weigh in on your feelings about this kind of volume, given very very little of what anyone would call binge drinking?? 6 foot Male, ~165, 38 yrs old. Hike and/or lift weights approx 6 days a week and drinking doesn't affect me negatively in any accute way. Is this bad? Any time I've had labs done they've been normal accross the board. What does Robb think?? I know less is probably better but is the juice worth the squeeze?? I like drinking, and again, very rarely drinking to imparement, and the count is very honest. Thanks, your fifth listener.   Carb tolerance Holly writes: I just tested sweet potato, utilizing your carb tolerance protocol using a CGM. While my blood sugar returned under 100 after two hours, the spike was significant at 60 over baseline. So would you say this food is okay for me because of the test at two hours or potentially still a problem if trying to minimize the glucose variability?   Stevia for Birth Control Jonathan writes: Hi Robb and Nicki, I'll first say that I really appreciate everything the two of you have put out into the world. My question is regarding the legitimacy of a Tik-Tok conspiracy about Stevia (I felt very strange typing that sentence). My wife and I have two young girls (coming up on 4 and 2 years old), and in June of 2023, we started trying for the third and final addition to our family. My wife got pregnant on the first try, as she did with the first two pregnancies. Miracles, yes, but a part of me was cursing this cruel, cruel world - my wife's pregnancy hormones cause a 180 on her libido. At the first ultrasound for fetus #3, however, we couldn't find a heartbeat - it turns out there was a "missed" miscarriage around week 9 or 10. It came as a shock to both of us, since the first two pregnancies were quite healthy, and conceiving was not an issue. We took a break from trying, but still have plans to try again in a few months. In the meantime, my wife is working on stacking the deck where she can to make sure her body is 100% ready this time around, so that we don't repeat the difficult experience we had last year. She recently came across a Tik-Tok video that warned of the dangers of Stevia - allegedly, native cultures used to use the Stevia leaf as a form of contraception. Despite heavy skepticism, I've looked into it a little bit, and it's not entirely baseless. A textbook written by Obama's former science czar, for example, contains an anecdote of native Paraguayans adding a powdered form of Stevia to tea to serve as a contraceptive. A cursory glance as more recent research has some mixed results in rats, but the "consensus" seems to be that Stevia is no issue. I typically tend to trust "ancient wisdom" passed down through generations, but the anecdotal evidence seems a little weak in this case. What is your take on the legitimacy of Stevia as a contraceptive? My wife, who probably did increase her intake of Stevia during the first couple months of that pregnancy, is avoiding Stevia altogether just in case, since it's a very one-sided risk. Regardless, I would be curious of your thoughts.     Sponsor: The Healthy Rebellion Radio is sponsored by our electrolyte company, LMNT. Proper hydration is more than just drinking water. You need electrolytes too! Check out The Healthy Rebellion Radio sponsor LMNT for grab-and-go electrolyte packets to keep you at your peak! They give you all the electrolytes want, none of the stuff you don't. Click here to get your LMNT electrolytes Transcript: Coming soon...  

Does stevia cause infertility? Dr. Jockers is doing an in-depth report on stevia and whether it's beneficial to your health. Spoiler alert: Dr. Jockers and his wife use stevia and have had four kids and so Dr. Jockers doesn't consider stevia to be a problem.   However, he is going over how people have come to question stevia and the links between the sweet sugar substitute and infertility. It all starts with a fascinating story of how the Mato-Grasso Indians in Paraguay first used stevia.   There's also an in-depth article that accompanies this episode that you can find in the link below. Join Dr. Jockers as he looks at all the evidence and clinical studies done on stevia and presents a well-informed opinion. Please join us. In This Episode:  05:30 What is stevia? 07:30 What do the studies tell us?  08:20 Who doesn't repsond well to stevia? 09:25 Stevia and infertility: what's the controversy? 10:05 Lessons from the first two stevia studies 11:55 Giving hamsters stevia - what happened?  14:49 Why stevia isn't approved by the FDA 16:05 Dr. Jockers' advice on using stevia 18:23 The Good News!   This podcast is sponsored by ShopC60.com. C60 is a powerful, Nobel Prize-winning antioxidant, that helps to optimize mitochondrial function, fights inflammation, and neutralizes toxic free radicals!   I'm a big fan of using C60 in conjunction with your keto and intermittent fasting lifestyle to support your immune system, help your body detox, and increase energy and mental clarity.    My favorite C60 products for Keto & IF lifestyles include C60 Purple Power in Organic MCT Coconut Oil (you can add this to your coffee) and their delicious Sugar-Free C60 Gummies (made with allulose and monk fruit)!   If you are over the age of 40, and you'd like to kick fatigue and brain fog to the curb this year, visit shopc60.com and use the coupon code “JOCKERS” for 15% OFF  and start taking back control over your health today!   Have you heard of Paleovalley's amazing Turmeric Complex? It contains whole food, organic turmeric instead of just isolated curcumin.  And we know that organic turmeric is way better, and one of the best things you can take to shut down inflammation in the body and support healthy blood flow and blood pressure.  It also includes coconut oil and black pepper as its ingredients, which has been shown to improve the absorption of turmeric by 2000%! Plus, there's also organic ginger, rosemary, and cloves which synergize with the turmeric to help improve digestion and blood sugar. Paleovalley's Turmeric Complex also supports joint health, mental clarity, and improved brain function. You've just got to try this product. Visit paleovalley.com/jockers!     “When it comes to any sort of herb or natural compound, you can take too much." - Dr. Jockers.   Subscribe to the podcast on: Apple Podcast Stitcher Spotify PodBean  TuneIn Radio   Resources: Visit https://shopc60.com/jockers - Use code “JOCKERS” to get 15% off! Paleovalley's Turmeric Complex - visit paleovalley.com/jockers     Connect with Dr. Jockers: Instagram – https://www.instagram.com/drjockers/ Facebook – https://www.facebook.com/DrDavidJockers YouTube – https://www.youtube.com/user/djockers Website – https://drjockers.com/ If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/  

Are you addicted to sugar? Do you feel your blood sugar dip when you haven't eaten? Do you get hangry?   If you're struggling with any of the above, or with insulin resistance or weight gain, this episode is for you. All of these are signs that you may need to curtail your refined sugar intake and help your body stabilize by avoiding refined sugar. Dr. Weston A. Price called sugar a "displacing food of modern commerce." Too often it takes the place of more nourishing fare. It's also highly addictive.   Today, Sally Fallon Morell, President and Founder of the Weston A. Price Foundation, offers specific suggestions for how to make some simple shifts. She discusses the ways sugar impedes good health, but also how we have healthier options to help satisfy our natural sweet tooth without compromising our health.   Towards the end of the episode, we read our "Sugar Alert!" brochure which we are offering for free this week (see link below).   Visit Sally's blog: nourishingtraditions.com Get the free Sugar Alert brochure this week! Check out our sponsors: Marithyme Seafood - https://marithymeseafood.com/ and Pluck - https://shop.eatpluck.com/pages/wise

In this podcast, we're going to talk about what to drink while fasting. Water won't kick you out of ketosis, but water quality varies greatly. Tap water is generally pretty toxic, and plastic water bottles contain microplastics. Glass water bottles are a better option, but they can be costly. Canned water often contains BPA. Unless you have access to a well or spring water, a water filter is best. Crystal Quest water filters are cost-efficient and work well. Some people find that they feel more hydrated after drinking carbonated water. Carbonated water contains carbon dioxide, which helps drive oxygen into your tissues. Carbonated water is also slightly more acidic, which may be helpful for digestion. You can add apple cider vinegar to your water to increase energy, help with insulin resistance, improve mitochondrial function, and help improve a fatty liver. While fasting, you can also add electrolyte powder or sea salt to your water. If you're doing one meal a day, it's especially important you're getting enough salt. Stevia is fine on keto, but oftentimes, you'll see maltodextrin added to stevia-sweetened beverages. Keto-friendly sweeteners that will not kick you out of ketosis include erythritol, monk fruit, and stevia. You can drink coffee without sugar while fasting—just be careful not to overdo it with caffeine. Try using heavy cream for your coffee rather than half-and-half. Bulletproof coffee involves adding coconut oil, MCT oil, or butter to your coffee. For some people, this can hinder weight loss. Tea is also fine while fasting. Coffee and tea can sometimes deplete vitamin B1. If this happens to you, simply supplement vitamin B1 and decrease your consumption of coffee and tea. Most people can not consume coconut water while fasting due to its sugar content. Alcohol kicks you out of ketosis and autophagy. Kombucha is okay in small amounts, but don't consume too much because it is high in sugar. Shakes or smoothies are fine on keto but can inhibit fasting because of the calories. Smoothies are better consumed closer to a meal, not while you're fasting.

Ep. #63  As the new year unfolds, I've found myself surrounded by angel numbers and big-ass calendars, plotting my journey towards grand aspirations and daily triumphs. My latest podcast episode is a sanctuary where I unravel the threads of wellness, from the proteins that fuel my day to the ghee that graces my table, all while wrestling with the profound search for life's purpose. Join me in a heartfelt Q&A session that ventures beyond the surface, exploring how the choices we make align with our deepest values and the pursuit of wellness. In this conversation, you'll hear about the complexities of fertility and the misconceptions around trying for a baby, as I open up about my own journey and readiness for parenthood. I also respond to your curiosity about my stance on lip fillers and my personal experiences with cosmetic procedures. Plus, I don't shy away from talking business – highlighting the importance of community building and sharing my own ventures.  Leave Me a Message - click here! For Mari's Instagram click here! For Pursuit of Wellness Podcast's Instagram click here! For Mari's Newsletter click here! Treat yourself to the best bras and shapewear on the market and save 20% Off at honeylove.com/POW. Use our exclusive link to get 20% off - honeylove.com/POW  Use code POW15 at checkout for 15% off your entire order at www.vionicshoes.com when you log into your account. 1 time use only. Visit clearstemskincare.com and use code POW for 15% off your order. Show Links: In My Healing Era hats Big Ass Calendar Bloom - strawberry kiwi Rawr bars Unreal almond butter dark chocolate cups Evolve chocolate white chocolate Episode with Anthony Youn Episode with Emily Morrow Open Studio in Venice and the app Oura Ring Topics Discussed: 00:11 -”In  My Healing Era” hats available 00:36 - Today is a Q&A 00:51 - Angel Numbers, Mari's lucky number 111 01:20 - Big Ass Calendar 02:16 - Top tips for 2024 and wellness goals 02:28 - new years goals and intentions in upcoming episode with Fi 02:57 - What I eat in a day 06:03 - Raw butter or regular butter 06:27 - Knowing your purpose 08:28 - Stevia is natural 09:08 - Dealing with confrontation 11:01 - Bloom launching in the UK in 2024 14:23 - Dealing with burnout 15:44 - Mari's journey with attempted pregnancy 16:27 - Getting ready to parent despite past trauma 17:25 - Preparing your body for pregnancy 18:33 - Lip fillers 19:39 - Advice for starting a business 21:01 - Listening to your body about when to eat 22:27 - How to stay consistent 23:51 - Eating more protein when you are dairy free 24:58 - Mari's acne journey 26:21 - What keeps you up at night? 27:15 - Mari's horse & barn 30:22 - Horse related goals 32:05 - Ongoing supplements for your skin 33:46 - Moving to Austin 35:51 - Breathwork studio 36:06 - Eating the placenta 36:24 - Potential Bloom probiotic soda 36:51 - Breast Implant Illness 37:05 - Relationship with your physical appearance 38:11 - Oura Ring 39:16 - Mari's period journey 39:48 - Mari's bedtime 39:55 - Sal Di Stefano episode

Welcome back to our weekend Cabral HouseCall shows! This is where we answer our community's wellness, weight loss, and anti-aging questions to help people get back on track! Check out today's questions:    Stefanie: I am happy to have come so far with my health journey with your help, podcast and all the information you kindly give out to us, a big thank you! I have been able to control my psoriasis and overall skin problems. I've done a few detox, and the cbo protocol which helped me tremendously but I still see some signs of liver problems. I don't eat meat for the most part, but when I do specially meat from another country I notice my one psoriasis skin spot will start to flare and I do feel somewhat my liver swollen. I have been checked out before on sonograms and liver seems to be 'healthy', although I can cut animal protein. I wanted to know what test to perform or how can I fix this once and for all? I am certain its the animal protein, as soon as I eat it I feel the flare the next day.   Sheila: Hello,I'm on week 3 of CBO protocol. I just started week 3 and I started getting hives on my legs. One ingredient is bromelain in the Candida supplement. Bromelain is a “red” on my IGg food sensitivity test. Is there another product I could use instead of this one? Please advise. Thank you for your time. Sheila   Erica: If I have a 2 high 2 low pattern on my HTMA test, would you recommend infrared sauna 4-5x a week? I have high levels of mold in my body and I'd like to start working on detoxing it out, but it seems like my sodium and potassium and both quite low and I'm wondering if it's a good idea. With that being said, if I did sauna that much a week, how much sodium / potassium might you recommend I take daily to replenish? Thank you!   Brittany: Hi Stephen, A few months back, I had strep and simultaneously coronavirus NL63. (Yay to school germs coming home from my kindergartner) during this diagnosis I went to the hospital because not only did I have bad congestion, but my ears were in so much pain I couldn't even try to sleep. They treated me with meds for strep and ibuprofen for ear pain. The ear pain has improved since but 3 months later my ears still hurt on a daily basis, not excruciating, but enough to bother me during the day. I went to a ENT and he said it's my TMJ. I've had TMJ and never had ear pain from it, it's interesting that my ear pain only started when I had bad congestion from strep and the virus. My hearing test came back fine. Any clue why it could be that my ears still hurt? I'm desperate for help!    Daniel: Hi Dr. Cabral, Big fan of your show and thanks for all you do. I recently ordered your melatonin, I noticed that it includes Apple Juice, Red Currant, and Stevia. As someone who intermittently fasts multiple times a week, I'm wondering if taking Equilife Melatonin is breaking my fast due to these incredients? Thanks! Best, Daniel   Thank you for tuning into today's Cabral HouseCall and be sure to check back tomorrow where we answer more of our community's questions!    - - - Show Notes and Resources: StephenCabral.com/2892 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

Routine is an important component of creating healthy habits, but around the holidays, it can be tempting to throw your routines out the window. Having strong sleep hygiene year-round can help lower inflammation, fight off diseases, and help you enjoy your holiday celebrations with your loved ones. On this episode of The Model Health Show, you're going to hear five science-backed strategies to improve your sleep quality and have a silent night this holiday season. We're going to discuss the statistics around sleep deprivation and a multitude of health conditions. You'll also learn about how things like sugar, light exposure, and nutrient intake can impact your sleep quality. A good night's sleep is one of the best gifts you can give yourself. I hope this episode encourages you to have a happy, healthy, and well-rested holiday season. So click play, listen in, and enjoy these tips on how to have a silent night! In this episode you'll discover: How many Americans are sleep deprived. The connection between sleep deprivation and insulin resistance. How insulin resistance contributes to the leading causes of death. Why added sugar consumption in the evening can disturb your sleep. How blood sugar spikes can impact REM sleep. The best way to enjoy Christmas sweets. How fruit differs from processed sugar. The link between laughter and melatonin production. How laughing can reduce stress hormones. Which medicinal mushroom can improve sleep quality. How reishi affects your immune system. The way light exposure can disturb your sleep cycles. How circadian clocks in your body work. The importance of creating a screen curfew. What roles melatonin plays in the body. How tryptophan impacts sleep. Real food sources of tryptophan. The best foods ways to get more magnesium in your diet. Items mentioned in this episode include: Levels.link/model -- Join today and get 2 free months with a one-year membership! Foursigmatic.com/model -- Get an exclusive discount on your daily health elixirs! PaleoValley.com/model -- Use code MODEL for 15% off! Join TMHS Facebook community - Model Nation  Be sure you are subscribed to this podcast to automatically receive your episodes:  Apple Podcasts Stitcher Spotify Soundcloud   Thanks to our sponsors! This episode is brought to you by Levels. When we're consuming something that is higher in sugar closer to bedtime, we can of course get a sugar spike and we might even be so tired, we end up going to sleep a little bit later, maybe even an hour or two later, but we can drop into hypoglycemia during our sleep, so we get this sugar spike and then our blood sugar can go way too low while we're sleeping, we might not consciously wake up, but it can be enough to wake us about a sleep, but we might not consciously wake up, but it might pull us out of our specific sleep cycles that we need to rejuvenate our bodies and our brains. In particular, we can damage our REM sleep, our rapid eye movement sleep. This is where a lot of memory processing and cognitive healing and function take place, so memory processing is converting our memories like what you're learning right now into your short-term memory and helping to facilitate the activity of our glymphatic system, the glial cells in our brain, to clean out metabolic waste from our brain while we're sleeping. So there's a lot of cool stuff taking place that's going to get disrupted if we are having a blood sugar spike and then crash because we're going a little bit too hard with the Christmas goodies, the holiday goodies before bed.Alright, so now again, keep in mind, this does not at all mean that we can't have some holiday treats. And especially, again, and this is a random occasional thing, but when we're consistently doing this, this can definitely be disrupting our sleep quality. We wanna be up and enjoying the holidays to have good energy and to enjoy our friends and family, enjoy our time to recover and to recalibrate, and a big part of that is improving our sleep quality, and so whether we are having some Christmas cookies, for example, my wife just made some Christmas cookies. We had a meal, our dinner meal was whole real foods and recipes like what are in the Eat Smarter Family Cookbook by the way and had a great dinner. Then we had some Christmas cookies. Alright. And having that along with... We just had some high quality protein and non starchy vegetables and things like that with the dinner, is going to reduce the glycemic load or the glycemic impact of those cookies, for example, but also the quality of things really helps as well. The more ultra processed and refined the ingredients, which is what we tend to do obviously when we're making treats and things like that is going to show up more so with dysregulated blood sugar. And so just being mindful of certain things like this, and the real issue by the way, is excessive sugar from added sugar, alright, from highly refined sugars, that is really the culprit. It's not all sugars creating sleep disruption. In particular, not the sugar found in nutrient-rich fruits, because people might be like, "Well, I can't have fruits in the evening then?" That's not the case at all. In fact, a four-week study cited in the Asia-Pacific Journal of Clinical Nutrition revealed that consuming two kiwi fruits in the evening led to improved sleep onset, meaning people fell asleep faster, improved sleep duration and improved sleep efficiency in adults with self-reported sleep disturbances. Alright, the key here is there's a plethora of sleep supportive nutrients in foods like kiwis, which we're gonna talk more about that shortly. But overall, for each of us, we just wanna be more mindful of not eating too many sweet treats close to bedtime. This does not mean that we can't dabble, alright, but also keep it in mind if it's around dinner and getting a real food nutrient-dense meal in and having a treat here or there, not an issue at all, alright, but we're talking specifically looking through the lens of improving and supporting our sleep quality, and that's the key, so number one is to lay off the candy canes late in the evening, but keep in mind whether it's a candy cane or even what we deem to be a healthy real food item. Maybe it's a sweet potato, for example, maybe it's the kiwi fruits that we talked about, maybe it's some apples, whatever the case might be, our bodies are going to respond differently versus someone else. We all have a unique metabolic fingerprint, a very unique microbial fingerprint as well. We got trillions of bacteria that are interacting with these foods and determining how our body, how our blood sugar is responding. And so we cannot have a cookie-cutter method of knowing which foods are ideal for helping us to maintain a healthy blood sugar, and blood sugar variability is one of the key biomarkers for determining our health preventing disease and determining also how long we're going to live is deeply correlated with having good blood sugar management. So this year is the year to stop guessing how foods are impacting us. We can actually track this. Our blood sugar is something that we can track in realtime and provide personalized data on how various foods influence us, and also how things like sleep and sleep deprivation influence how our bodies are responding to certain foods as well. For this valuable information and what's helping hundreds of thousands of people right now, I personally use the CGMs provided by Levels. So these continuous glucose monitors from Levels shows us in real time how food affects us, as compared to someone else, through these continuous glucose monitors, also Levels provide their incredible app that pairs with CGMs, these continuous glucose monitors, to give us personalized data in realtime, we could see how different things are impacting our blood sugar, and right now, Levels is providing listeners of The Model Health Show incredible access to their CGMs and their amazing Levels app. Go to levels.link/model. Go there right now, and when you get their annual membership, they're going to give you two months for free. So again, that's levels.link/model. That's LEVELS.link/model. Go there right now and take advantage of this. Stop the guesswork. We can actually find out how various foods, how sleep, how stress impacts our blood sugar. Alright, get this data. Use this as empowerment as we head into the new year. These CGMs and the Levels app and the Levels team is phenomenal. There is nobody better in the world at giving us this data, this personalized data, so again, levels.link/model. This episode is brought to you by Four Sigmatic. giving Santa instead of the conventional, some people leaving Santa some whiskey, some people leaving Santa some eggnog, instead of the conventional, if we're looking to have a silent night to improve our sleep quality. There is something so remarkable about sipping on some Reishi in the evening. A study that was published in the Journal of Pharmacology Biochemistry and Behavior, found that this renowned medicinal mushroom Reishi was able to significantly decrease sleep latency, meaning that it helped test subjects to fall asleep faster. It was found to improve overall sleep time and also found to improve non-REM deep sleep time and REM sleep time as well. Another recent study published in the Journal, BMC Microbiology sought out to uncover why Reishi medicinal mushroom appears to improve sleep quality even for individuals with diagnosed insomnia, but here was the key, why is it able to do this without all the well-documented side effects seen with other conventional sleep aids, namely sleep medications. Reishi is able to improve sleep quality without negative side effects. The study titled exploration of the anti-insomnia mechanisms of Reishi looked at how reach impacts changes at the genetic level to bring about improved sleep quality. After their analysis, the researcher stated "Reishi mainly affects target genes and the pineal body amygdala nucleus, prefrontal cortex, cerebellum and other regions which regulate rhythm-related physiological processes." Sleep is all about the rhythms. So all about the rhythms, the circadian rhythms, and being able to efficiently go through our sleep cycles. Sleep is just something we do. We don't have to try to do it, most often, we have to get out of the way of what's disrupting the sleep quality, pulling those things out of the way. Our bodies know what to do if our bodies are presented and supported and put in the right conditions. And what Reishi appears to do is to actually target genes that influence how we're going through our sleep cycles, but not coming in as like a blunt instrument and knocking us over the head to knock us out. This is actually changing the conditions in the body, this is affecting our genes, it's affecting our microbiome, and this is thousands of years, thousands of years of data affirming this. This is very unique, and I'm not exaggerating this. We've got documentation, we're talking about ancient Chinese medicine, this has been utilized for a very, very long time, and our modern science is affirming what's been known for centuries. And so in addition to that, just to talk about how not only does this not have negative side effects and it's beneficial side effects, because we also wanna keep Santa healthy. Research published in the Journal of Pharmacological Sciences has found that the polysaccharides found in Reishi have extensive immuno-modulating effects, including promoting the function of antigen-presenting cells, humoral immunity and cellular immunity. Another study citing the Journal Mediators of Inflammation, showed that Reishi was able to enhance the proliferation of T-cells and B-cells as well, so again, leaning into cellular immunity and also humoral immunity. Many of these aspects are our immune system, yes, being able to target and take out pathogens, but also learning, being able to improve literally the memory of our immune cells so that they're more efficient at taking out foreign pathogens. Alright it develops an intelligence and humoral immunity so that we don't get sick from the same things again. It's such an important aspect of our health, and Reishi is able to do this. So really, really amazing. Obviously, Reishi is just in a different stratosphere, and again, I'm a big fan of not coming in with a blunt instrument and forcing ourselves to go into sleep, because we don't wanna get like a pseudo sleep, we wanna go through our sleep cycles efficiently and effectively, and this is why I'm a big fan of Reishi. And so, but the key is, where do you get it and get it with real efficacy, because a recent study was done finding that 80% to upwards of 90% of the medicinal mushroom products out there don't actually have the part of the mushroom or any mushroom at all, some of them didn't even have any, but the parts of the mushroom that create these therapeutic effects. Alright. The company that goes above and beyond, does a dual extraction of these medicinal mushrooms with Reishi, a hot water extract and an alcohol extract to get the beta-glucans, to get to triterpenes, to get all these different compounds that actually help to improve our health. And I'm talking about the folks at Four Sigmatic. Go to foursigmatic.com/model. That's FOURSIGMATIC.com/model. You're gonna get 10% off store-wide including their Reishi elixir. They also have a great Reishi hot cocoa that so many people are a huge fan of sipping on that in the evening, so when there's benefits there with that cacao as well, with the magnesium and tryptophan and other things that we're gonna talk a little bit more about soon, but all combined into one incredible beverage. Now, keep in mind, if we're doing the Reishi elixir straight on its own, this is earthy. It's an earthy tea, alright. Nobody said it's delicious. Alright, but you could jazz it up a little bit, maybe adding some high quality fats of your choice, some Stevia, whatever the case might be, you could find a way or if you're just into, oh, this is a earthy kind of herbal tea that deeply improves my sleep quality and also my health overall, that's what you're gonna find by sipping on Reishi, and you will always find the Reishi elixir in my cabinet. So go to foursigmatic.com/model for 10% off store-wide, and now it's let's move on to number four on our list of five ways to have a silent night and improve our sleep quality. This episode is brought to you by PaleoValley. Another one of these important good sleep nutrients is featured in the journal appetite and also the journal PLoS One, Public Library of Science One, demonstrating that insufficient intake of vitamin C increases the likelihood of sleep disturbances and shortens the duration of overall sleep time. There are other studies affirming that vitamin C could actually help to support and reduce the frequency of sleep apnea as well, and several other aspects of improving our sleep quality and helping the body to modulate and reduce stress. That's really the key. And so I'm a huge advocate of making sure that we're getting plenty of food-based vitamin C, especially during this time of year, but it's important for people to realize that all vitamin C is not the same, synthetic vitamin C simply does not function in the same way, that food-based vitamin C does. A study that was published in the Journal of Cardiology had test subjects that were exposing themselves to a pretty strong stressor, in this case, it was smoking to utilize food-based vitamin C versus a synthetic form of vitamin C that you'll find in all these supplements out there on store shelves. And the researchers, after compiling the data, they found that by utilizing food-based vitamin C specifically, it was from this vitamin C dense super fruit called camu camu berry, that the test subjects had a significant reduction in inflammatory biomarkers while taking the synthetic vitamin C led to no changes, there was no protective benefit from taking that synthetic vitamin C. Now, not to say that there's no benefit at all for synthetic forms, but why not get the good stuff, the real stuff, and we can obviously go for these superfoods like camu camu berry, amla berry, acerola cherry. These are superstars when it comes to vitamin C, but everyday foods like bell peppers, green leafy vegetables, broccoli, kiwi, strawberries, citrus, papaya and more, have notable sources of vitamin C, But the soil quality that these things are grown in is important, making sure that we're getting organic versions of these things because dealing with these pesticides and all these other things. This is zapping, this is zapping the vitamins from our bodies truly. Are adrenal glands when under stress, and this includes diet stress, toxin exposure is just dumping out copious amounts of vitamin C to help to buffer these stressors, it's so important in helping our bodies to manage stress. And so, with this being said, this is why for me, one of the few supplements that I especially if I'm traveling dealing with a lot of stress, one of my favorite supplements is the essential C complex from PaleoValley, this has camu camu berry as noted in that study, this has as acerola cherry, this has amla berry, the three most nutrient-dense vitamin C dense super fruits in the world with no binders, fillers, it's all organic. It's done in the right way. I really, really love this incredible product, I love PaleoValley, these folks are amazing, they've been amazing, incredible people and very supportive of my work. Highly encourage you to check them out. If You're gonna get a vitamin C supplement, this is the one you need to have in your cabinet. Go to paleovalley.com/model, you're going to get 15% off their essential C complex, and also they're giving me 15% off store-wide, that's PALEOVALLEY.com/model. Paleovalley.com/model for 15% off. Definitely, especially during this time of year. Check out their essential C complex.

Hey Besties! Today, Violetta sits down with BelliWelli founder Katie Wilson. Katie shares how her love for chocolate cookies and not being able to eat them during her pregnancy led to the creation of her very first product. When she shared it with her community, she realized there were so many girls with gut issues, even hot girls have gut issues.Let's listen to Violetta and Katie go through the ups and downs of being a woman entrepreneur with gut issues dealing with growing a business, overcoming a health crisis, and becoming a rapidly growing brand.What to Listen For:00:00 Intro02:38 Did you personally have gut issues?04:06 Signs that you have gut issues06:37 Suffering from gut issues throughout pregnancy09:53 How one chocolate chip cookie changed everything11:18 Getting funding from angel investors13:59 First packaging, deck presentation 17:20 Finding more investors20:55 The greatest piece of advice 22:14 Things happened while preparing for the product launch28:11 Everyone hated Stevia in the BelliWelli bars33:17 How did you approach the product?38:51 Building a company next to bunch of friends39:48 Hot girls have IBS campaign42:49 Secret sauce to successful billboards50:25 Inspiring stories from customers53:46 Talk about why something isn't working rather than what's working57:40 What is keeping the business successful?01:00:04 We love feedback! 01:01:47 BelliWelli is at Target Connect with Katie on:https://belliwelli.com/ https://www.instagram.com/belliwellisnacks/ https://www.linkedin.com/company/belliwelli/ https://www.facebook.com/belliwellisnacks/ Amazon StoreGet more content on:https://www.instagram.com/almostadulting/https://www.instagram.com/violetbenson/https://www.instagram.com/daddyissues_/https://www.youtube.com/c/daddyissuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.