Full Transcript Podcast Introduction and Guest Welcome 0:00 Your genes hold the answers to your family's overall health. 0:04 I'm Dr. 0:05 Paula Kruppstadt and on the Get to the Root with Hope for Healing podcast, I sit down with experts in genetics, functional medicine, 0:12 and family care to explore what's really going on beneath the surface so you can stop guessing and start healing. 0:20 From personalized insights to practical tools, we bring you whole family wellness that starts at the root. 0:27 Welcome to the Get to The Root podcast. 0:30 I'm your host, Dr. 0:30 Paula Kruppstadt. 0:32 And today we have Mira Desi. 0:35 She is the ingredient guru who is joining us. 0:39 So when you're standing in the grocery store and you try to figure out, can I buy this? 0:44 Should I should I feed this to my child? 0:47 She's going to bless us with her expertise. 0:52 Mira is a great teacher, she's an author, and she is known as the ingredient guru. 0:58 So Mira, thank you for joining us today. 1:02 Absolutely. 1:02 Paula, it is such a pleasure to spend time with you. 1:06 Yay. 1:07 I love always sitting under Mira's teaching. 1:10 She, I learn something new every time I hear her speak. 1:14 she speaks at our local functional medicine meetups and she's just a joy to listen to. 1:20 And she has practical take home messages. 1:23 So I'm going to read a little bit about Mira. 1:26 As I said, she's called the ingredient guru. 1:29 She is a nutrition educator, author, and public speaker who helps people understand what is really in their food and everyday products so that they can 1:39 make informed choices for their health. 1:41 she is longtime advocate for ingredient awareness and practical wellness.She teaches simple, sustainable strategies for creating healthier homes and lifestyles 1:52 And she was the recipient of the 2025 National Association of Nutrition Professionals HEAL Award. 2:01 That is so cool. 2:02 Thank you. 2:04 And that was in recognition of her leadership and commitment to nutrition education. 2:10 So through her writing classes, presentations, she empowers individuals and families to live healthier, more informed lives. 2:20 So thanks for joining us, Mira, and let's take it away. 2:24 So a couple of questions. 2:28 When a parent is standing in the grocery store trying to do the right thing, what's one label reading myth you wish that they would let go of immediately? 2:41 You know, I think the biggest myth that so many people struggle with when they begin to develop an awareness of the fact that maybe not everything in the 2:52 grocery store qualifies as food is this desire to do it all at once. 2:57 They feel like they have to be on top of all the things. 3:00 And quite frankly, it's going to take you five hours to grocery shop that way. 3:04 Really, what I'd rather you do is figure out what's the most important thing for you and your family.
How to Read Labels Without Overwhelm 3:12 Maybe there's a particular ingredient you're trying to get rid of. 3:15 maybe it's better quality dairy products, maybe its pesticides in produce or whatever. 3:21 Start there. 3:23 Learn there, master that and then move on. 3:26 Because if you it a little bit at a time, you will make a whole lot more progress. 3:32 than overwhelming yourself and your family by trying to do it all at once. 3:36 That's an excellent point. 3:38 We've talked about this before, but it's progress, not perfection. 3:42 And that perfection is the enemy of all progress to that black and white thinking. 3:47 that's An excellent principle. 3:50 Let me see. 3:51 we often see front of package claims like natural made with whole grains or no added sugar. 3:59 So from a functional medicine perspective, How misleading can these be for families? 4:06 My goodness, that is such a great question. 4:08 Unfortunately, food producers are allowed to use front of package labeling to try to entice us to buy their product. 4:16 And there is a lot that they can put on the front that really is highly deceptive. 4:24 One of my favorite examples to share with people is that you see something and it says made with organic some ingredient here. 4:36 And so you think because it has the word organic, usually in big bold letters on the front of the package, that means the entire package is okay. 4:45 If you don't flip that package over and look at it, you may not realize that many of the other ingredients are not organic. 4:53 Just because one ingredient doesn't mean the entire package has to be. 4:57 The issue that I have with that is those front of package labels tend to very buzzword focused. 5:06 So a long time ago, and you probably remember this, decades ago the buzzword was how many whole grains were in something. 5:15 So it's like made with five whole-grains, nine whole greens, whatever. 5:20 And they're putting wholegrain in everything. 5:22 Then it was probiotics. 5:25 Now it's protein. 5:27 And so they use that to try to attract you to think that what's in there, because everybody knows we need more protein, that you're going to buy it. 5:35 But truthfully, is it the kind of protein we needs? 5:38 Is it a type of proteins that's going support our body? 5:42 It it an amount of a protein that is going be significant or make a difference? 5:45 We have to remember front of package labeling belongs to the manufacturers, we still have to flip it over and look at that ingredient panel. 5:53 Okay. 5:54 Excellent points. 5:56 Now, when we talk about busy parents and both parents are working and food prep, and meal planning can be very, very challenging. 6:07 What are the top two to three ingredients on a label that should immediately raise a red flag, especially when you're trying to feed your children? 6:18 Yeah. 6:19 And I would say, sure, especially when you're trying to feed your children, but really when your trying feed anybody in the family. 6:27 There are so many ingredients that appear in our food. 6:30 Again, we don't want to try and do them all at once. 6:32 We just want learn a little bit at a time. 6:35 If I had to pick my top three to avoid, however, the very first one would be artificial anything. 6:43 artificial sweetener, artificial color, and artificial flavor. 6:46 We don't need those. 6:47 They're made from non-nutritive ingredients. 6:50 they do not nourish the body in any way, shape, or form. 6:53 So if you see the word artificial anywhere in the ingredient package, sometimes it appears on the front of the package.
Red-Flag Ingredients to Avoid 6:58 Weirdly enough, it'll say made with artificial and natural flavor! 7:02 We do need it. 7:03 Artificial anything is out. 7:04 Another huge ingredient that I am vigorously opposed to is called carrageenan. 7:12 And this is made from a red seaweed. 7:15 And we've been taught that seaweed is good for us. 7:18 Unfortunately, this particular type of seaweed and the way that it's been processed is really bad for gut health. 7:25 It disturbs the microbiome and is so challenging. 7:31 Especially when we look at kids, we have to remember they're not just little humans. 7:37 The amount of things that's in food or personal care products or other items that they are consuming is going to have a bigger impact because proportionally, 7:48 it's affecting them differently. 7:50 They're smaller, so they getting a higher dose. 7:53 they may not be processing it the same way. 7:56 And so for their little guts, We want to make sure that we're protecting them as much as possible and avoiding something like carrageenan is huge. 8:03 What are some of the things that we would find carragenan in? 8:08 Here's the really sad part, it appears in virtually every single aisle of the grocery store, including the pharmacy. 8:15 It's in lunch meat. 8:17 I have seen it in soups, dairy products, frozen foods, packaged canned things. 8:24 it really, It is an emulsifier and that's why it gets used a lot because it makes things stay together and it's cheap. 8:31 I actually had a client at one point, we had worked together and cleaned up her gut health. 8:37 She was having a lot of gut-health issues. 8:39 And so we figured out what was the right plan for her. 8:42 We got things better. 8:44 Then probably six to eight months after we stopped working together, she contacted me and she said, something's wrong. 8:50 My stomach is really off. 8:53 I'm having lots of problems. 8:55 with bloating and pain and diarrhea and I haven't changed my diet. 9:00 And I said, well, let's go back to basics. 9:02 Let's look at all of the ingredients again. 9:05 One of things she discovered was that the cottage cheese that she was buying, they had changed how they were making it and they are now using carrageenan 9:14 in it. 9:15 And she had thought that because she identified it as a safe brand that she could just eat that and it was like her favorite high protein snack. 9:22 And so, yeah, it, was a problem. 9:26 Well, thanks for telling us where it's at. 9:29 It's very discouraging that it says so many things. 9:32 So before I interrupted you, you said artificial anything, kiroginin, and then what's the third thing? 9:40 Number three, especially for kids, is monosodium glutamate. 9:44 And this one is really, really difficult because it hides under so many different names. 9:49 I think the easiest way to get started with avoiding MSG is to look for anything on a label that says that it's got a glutamine in it. 9:59 if it's autolized or hydrolyzed. 10:02 Those three words will knock out the vast majority of what is essentially monosodium glutamate. 10:09 And the challenge is it really affects our brain. 10:13 It can be problematic when it comes to sleep issues. 10:17 it can cause allergy issues for some people if they're highly sensitive. 10:23 Especially when I see children who have migraines, that is a huge ingredient that I encourage their parents to become very knowledgeable about and watch 10:33 out for. 10:34 Yes, we talk a lot about MSG and it can be quite yucky. 10:40 And then if you add in, it's called glutamic acid decarboxylase. 10:45 It's a genetic identifier. 10:48 When we have that on our genetic panel, you know, We're all over the MSD, but for folks to remember, hydroxylate and autolyzed, 11:00 those are the things that, you know, like yeast hydroxylate and what are some of the other things it would say? 11:06 Autolyze or? 11:07 Yes, I can say auto lysed, used extract. 11:10 Okay. 11:12 It's on my desk. 11:13 I pulled it out for us. 11:15 Thank you. 11:15 Yeah. 11:18 Hold on. 11:19 And while you're looking for that, I would say people I think are familiar with Chinese food that it used to be in a lot of Chinese, 11:27 but it still is in some. 11:29 So this is a two-page spread from my book, The Pantry Principle. 11:33 Everything that's in orange is either monosodium glutamate or free glutamic acid, which is what's going to trigger something similar. 11:44 You know, if it says yeast extract, that is another trigger. 11:47 If it say calcium caseinate, soy protein, anything, because it will say like textured soy proteins or those kinds of things. 11:56 Go ahead, go ahead. 12:00 Yeah, textured protein. 12:01 So a lot of those, how they're processed makes a huge difference. 12:06 And if you see something that says soy protein, then we need to do a deeper dive and figure out how was it processed and is it safe for consumption. 12:17 Some of them can be, some of the are not. 12:20 What about nutritional yeast? 12:24 Oh, great question. 12:25 Nutritional yeast is actually, it can be a very nourishing substance because of a lot of the micronutrient content that's in it. 12:33 And the challenge is simply to watch out for if somebody has food allergies. 12:38 people who may be more sensitive to that particular ingredient. 12:42 It's not a very high percentage, but it can be. 12:45 One of the nice things about nutritional yeast also is that it's got a really cheesy flavor. 12:50 So it is good when we have kids where we're having to take them off of dairy but we want to add sort of that flavor that we like. 12:59 We can use nutritional So the next question, Mira, is how does chronic low-grade inflammation show up in children and what are signs that parents might
Inflammation, Sugar, and Kids' Diets 13:12 miss that are actually connected to diet? 13:15 Yeah, that is such a great question. 13:18 You know, part of the challenge is some of what shows up as low grade inflammation actually ties into a number of other things. 13:27 And so we need to do journaling, documentation to make sure that we're paying attention and then seeing how it all comes together. 13:37 So some of the more common things obviously would be like digestive complaints, bloating, constipation, frequent stomach aches, 13:45 that kind of thing. 13:46 If we have kids who have a lot of dry, itchy skin or eczema or rashes, those kinds of things can potentially be assigned for inflammation. 13:57 I also find that for some kids we see inflammation when we have frequent illnesses like a lot of recurring colds, a lots of ear infections, 14:08 or a a sore throat. 14:10 Those kinds of things can show an immune system that's kind of run down. 14:14 And those are all really good times to, of course, reach out to your pediatrician and discuss concerns about seeing this general continual pattern. 14:25 Because kids should be like highly energetic and running around and enjoying life. 14:32 So if they're having these issues, we want to make sure that we're looking at what's going on from a foundational level. 14:41 Now, if the parent can't overhaul everything at once, where would you suggest they start to reduce the inflammatory load in a realistic, 14:53 sustainable way? 14:54 This is slightly different than what we led with the picking the top two to three ingredients. 15:02 I think the biggest is sugar. 15:04 Sugar is so challenging for the system. 15:07 And one of the big issues that we have is, so many of products that are marketed to children are incredibly overloaded with sugar I have seen things like 15:19 granola bars that have five or six different kinds of sugar in them. 15:24 You need to read the entire ingredient panel. 15:27 And if you start seeing syrups and rice syrup or molasses and honey and sugar and whatever, adding all of that up becomes an issue. 15:38 Food producers generally don't want to use just one kind of sugar because they don t want it to be the number one ingredient. 15:44 They've learned that consumers are getting a little too savvy for that. 15:48 And, if we see sugar as the No. 15:49 1 thing, chances are we're not going to buy it. 15:52 but we don't tend to read all the way through and see how much sugar is in there. 15:57 And sugar has a twofold impact on children. 16:00 One, it kind of overstimulates them and then exhausts them. 16:03 So their little systems get revved up a little too high, and their immune system has to respond. 16:10 It does that by pulling micronutrients from their system. 16:13 Then we start having deficiencies in things like magnesium and just a number of different micronutrients, potassium, that sort of thing, 16:22 because the body's trying to recover from that. 16:25 The other thing that happens is often many of the things that are so sugar-laden are sort-of filling to the point where we then don't get a nourishing diet. 16:36 And we're not those foods that are actually going to support the system. 16:40 So we want to make sure that we are watching out for sugar. 16:42 That's definitely a biggie. 16:44 I think another thing that's really challenging is a lot of grainy products. 16:50 A lot things that geared towards kids tend to be exploded grains. 16:54 you know, cereals and puffy things like chips and those sort of things. 17:00 Again, non-nourishing, somewhat filling for a little bit, and we wind up developing this uneven eating pattern that doesn't support the child very well. 17:10 Then the third thing that I think is important to pay attention to, and obviously we have to look at everybody as bio-individual, 17:20 but making sure that if we had any concerns about food allergies that we address those. 17:27 Talking to someone like yourself who's a functional medicine pediatrician and making that sure we're getting to the root of that because When we have children 17:36 who have food allergies, sometimes the way they respond is not a typical, oh, we've got a rash, or we got sneezing or whatever. 17:45 We can have systemic overload as the bot is trying to process. 17:51 Usually it's one of the top nine allergens. 17:55 paying attention to that. 17:56 You know what you said as far as inflammation and micronutrients we tend to see very very commonly in our sick children their zinc is really really low 18:08 and we have this inverse relationship with the copper and the zinc and they're angry they have ticks they are anxious and so we work really hard at trying 18:17 to balance that deficiency or the imbalance of Now, you know, a lot of parents feel pressure to get their kids to eat certain foods. 18:27 So as a holistic nutrition educator, from your perspective, how does pressure at the table actually impact a child's relationship with food? 18:40 I think a lot of people grew up with the, I put it on your plate, you're going to eat it by golly, and just that sort of drill sergeant mentality. 18:48 And I personally have come to believe that this just creates a sort disordered relationship with food. 18:56 We really need to learn patience and understand that for some kids, part of it also is learning Why not willing to eat this? 19:07 Is it a taste thing or do they have like a hypersensitive palate? 19:11 Some children do. 19:12 And for them, certain tastes are just incredibly triggering. 19:17 Some of them it can be a texture issue, perhaps they had oral sensitivity issues or a temperature issue or different reasons that they don't like it. 19:28 And sometimes it could be they just think they don t like because they haven't tried it because there's this fear of new things. 19:34 I mean, think about when your kids were little and they were learning how to walk. 19:37 Everything was fearful.
Food Pressure and Picky Eating 19:38 Standing up was a little fearful, taking those steps was little nervous. 19:42 But then once they figured it out, it was great. 19:44 It can be the same thing with food. 19:46 What is that on my plate? 19:48 I have not seen that before. 19:50 So even just getting something on the plate that the child doesn't have to touch, they just have do acknowledge that it's there can be a win. 19:58 And then slowly over time, it is like, oh, can we touch it? 20:01 Can we taste it, or can take one bite? 20:04 But it takes a long, for some children it can literally take 20, 25, 30 exposures to a food, gently, increasing that exposure before they become comfortable 20:17 with it. 20:18 So good to hear that the buzz number in pediatrics is 12 to 15, but it's so true if you stack on other things like maybe potentially tethered oral tissues 20:33 and just texture where they taste it and they gag, have that anterior gag reflex. 20:41 We'd actually like to share one more thing because I have had this. 20:46 I've had some parents where if we're introducing certain foods, we have to be very careful about which parent is introducing it. 20:54 For example, I had one family that I worked with where mom had a very adventurous palate and dad did not. 21:02 Mom tended to work evenings, so dad was more responsible for feeding dinners. 21:08 And what we learned was new foods could not be introduced at dinner because dad would sit there and go, as he's feeding the kid and they're responding 21:16 to his face. 21:17 Like, don't do that because they are going to learn from you. 21:21 Who's like, oh, yum. 21:22 Here, I'll taste some. 21:23 Now you want some? 21:24 Like that's great. 21:25 They'll respond to that. 21:26 But if you're like Like, I'm giving this to you because your mom said I had to. 21:30 That's not going to go over very well. 21:33 Yeah, so true, very true. 21:36 So if you have parents that you're working with that they're really worried that their child isn't getting enough nutrients, 21:45 how do you balance reassurance with intervention? 21:49 I'd like to thank Fagran Genomics for sponsoring our podcast. 21:54 Without knowing what your precision genetics are, you don't have a roadmap. 22:00 So please log on to our website, schedule a welcome call, and see what the Wellness Blueprint can do for you. 22:08 That's the premier and proprietary genetic panel that Fogran has allowed us to create. 22:15 That is a really great question and I think it's one that a lot of parents are very concerned about because our job as parents is to nurture and love and 22:23 raise these little humans and help them become full-fledged adults. 22:29 I'd think that one of the biggest things I like to encourage them to remember is we do not have to have a perfect diet every single day. 22:38 As long as we're getting generally what we need, go with that. 22:42 The other thing to remember is that children go in phases. 22:46 There will be times when your two-year-old will eat like a linebacker and you're like, where are you putting that? 22:53 And then there will other times where your nine- year- old is like I'm not hungry and they truly aren't hungry because that's just the developmental phase 23:00 that their body's in. 23:01 If it goes on for an extended period of time, then obviously we needed to look at that But the children don't eat a consistent amount every single time, 23:08 and their diet does not need to be perfect every day. 23:12 I do think if we have concerns, again, it kind of comes back to document. 23:18 Write down, what is your kid eating? 23:19 When are they eating, how much are the eating. 23:22 You have to measure everything, but just eyeball it. 23:25 and have concerns, that's a great time to go to a pediatrician who can, you know, look at them developmentally. 23:32 Are they on the charts? 23:33 Are the meeting growth? 23:35 are they, doing okay? 23:37 If we have concern, then there are certainly tests that can be done to find out if nutritionally they need a little more support or if there's something 23:46 else going on. 23:47 But I think the biggest challenge also is just to remember that they change and grow, you know. 23:54 I really appreciate hearing that. 23:58 It's so true. 23:59 Okay, well, let's look and see where they are on the growth curve. 24:03 Let's check out the weight. 24:04 Now let us check the height or the length. 24:07 And if they're less than two, their head circumference and, kiddos will eat like birds and then all of a sudden they'll eat like a linebacker, 24:17 like you said, and then their feet will grow longer than they'll grow taller. 24:21 And that's typically what we see. 24:24 The other thing that I also like to point out to people is some kids, it depends on what their body composition is. 24:32 There are some who grow very evenly. 24:34 It is my experience that more kids tend to chunk up a little bit and then they shoot up. 24:41 And so we also have to remember, is it developmentally appropriate? 24:44 And if you're concerned about that, that's a great time to talk to your pediatrician. 24:48 Excellent. 24:49 I love hearing that because that is something that we see. 24:52 And it does the body composition. 24:55 You look at the parents, you ask how they grew. 24:57 Was dad just a skinny little thing and just as short as could be until he hit 14 and then he grew six inches. 25:07 But also those developmental stages, we see a toddler with a very protuberant abdomen and they eat and the pork out. 25:17 And then all of a sudden they go on strike for three days and as long as their mouth is glistening with saliva, they're not urinating too much. 25:26 It's just looking at the big picture, but when you just have one kiddo, it's kind of hard. 25:31 But then when add a few more, kind learning how each kid eats. 25:35 So Mira, It has been a delight meeting with you today. 25:40 And so would you tell us the names of, well, the Pantry Principle is the name of your book. 25:47 At one point I was carrying it.
Reassurance, Growth, and Nutrient Concerns 25:49 I don't carry any books now in my office except our curriculum, but tell about the pantry principle and we're going to put information in our show notes 25:59 on where folks can find you. 26:01 Tell us what you do. 26:02 You're in the Houston area. 26:04 you obviously do consultations. 26:07 Yeah. 26:08 So tell us a little bit about that if someone wants to find you and work with you. 26:13 Sure. 26:13 Thank you so much for asking. 26:16 My book is called The Pantry Principle, How to Read the Legal and Understand What's Really in Your Food. 26:23 This honestly is a reference book that I wrote because I had so many clients who had the same questions over and over again. 26:33 It can be really challenging to find information about these ingredients that are in our food. 26:38 And I personally believe that nobody should need a degree in biochemistry in order to understand how to eat. 26:43 So I wound up writing the book. 26:46 It's MailPo on Amazon. 26:48 You can get it, you know, ebook, audiobook. 26:50 print, whatever works for you. 26:52 And then I do work with people. 26:56 The easiest way to find me is on Substack these days. 27:01 So I have a Substac, miradesi.substack.com. 27:04 I publish a free newsletter every week that talks about things that are going on in the world of food, as well as holistic lifestyle and nutrition information, 27:15 and that's the easiest Wonderful. 27:18 And one last thing, we did not rehearse this or ask about this, but would you tell our audience about the fine gold diet? 27:26 Oh, absolutely. 27:29 Yeah. 27:30 So Benjamin Feingold was a Kaiser Permanente pediatrician who discovered that many of his, he was an pediatric allergist and he discovered many his patients 27:45 did so much better when they removed certain things from their diet, artificial colors being one of the biggest. 27:53 But we also had certain preservatives like sorbates and things like that. 27:59 And he discovered that when parents really removed that from the diet The patients improved, their allergies improved. 28:07 Their behavior improved their metabolism improved and unfortunately that was probably what 60 years ago at this point and we're still fighting this issue. 28:20 There was a huge study, I want to say it was back in 2003 that it published in Lancet that looked at tens of thousands of children in two different age 28:30 cohorts and basically agreed with one doctor Fine Gold had said. 28:34 And in many countries around the world, they do have warning labels on their artificial colors and that sort of thing. 28:41 We're still fighting that issue here. 28:43 Artificial colors are made from petrochemicals. 28:45 They are really not good for us. 28:47 There's no nutrition in it, and it's overwhelming to the brain, especially. 28:52 I am grateful to see that we are making One of the things I like to encourage people to remember, however, is it's not just food. 29:03 It's also in personal care products. 29:05 If you have blue, white, and red toothpaste, you're getting artificial dye. 29:19 just to watch out for those things and remember that this man figured it out a long time ago. 29:23 We're still proving that theory over and over again. 29:26 Yeah, you know, so many times when things like this are discovered, the person who comes up with it is vilified or they're made fun of, 29:36 but know now it's in medical school curriculum. 29:39 The other thing I'd like you to talk about is natural vanilla flavoring and let's just say it okay because this is reality and it grows and people need 29:52 to know so please talk Yeah, I guess what I'd like to start with is the fact that when we see the word natural, it means very little. 30:07 In terms of animal products like meats and things, that means they have not been given added hormones and that sort of thing. 30:14 But when see it on other things it could be anything. 30:18 The description of what classifies as natural is so broad. 30:23 and so diverse that it means basically nothing. 30:26 Natural vanilla flavor is used when they don't want to use vanilla, which has become very, very expensive for environmental reasons. 30:36 And this is made from something called castoreum.
The Pantry Principle and Finding Mira 30:41 And you will never see the word castoreum on a food label, except for apparently a particular type of liquor that they sell in Sweden, 30:50 I think, that's made with it, and they're very proud of it. 30:53 Castoreium, in plain English, is the anal gland secretion of beavers. 30:59 I'm not sure who figured out it was vanilla flavored. 31:03 I will say there's not a lot of it in the food supply because we don't have as much of a beaver trade as we used to. 31:09 We no longer hunt them for their skins or that kind of thing. 31:12 The reason I like people to know about this though is because it is still used, it does still exist, and it's another really good example of how deceptive 31:24 a label can be. 31:26 If you see the natural vanilla flavor and you think, oh, it's vanilla. 31:30 The answer is no, maybe not. 31:34 I really encourage people when you get curious about things like that to do a little bit of a deep dive or come check out my substance and see if I've 31:45 written about it because I do write about those things all the time. 31:48 Yes. 31:49 So nasty beaver anal glands for natural vanilla flavoring. 31:54 Well, Mira, thank you so much for joining us. 31:56 And so you, y'all should check out her sub stack and then the pantry principle. 32:02 I have my own copy and I love all those references where you do, you talk about all what MSG, the names that it hides and it's in so many things. 32:13 And Mira, I really appreciate you taking some time to give families practical tips when they're doing their grocery shopping and especially just one step 32:24 at a time, not trying to do everything all at once. 32:26 And then the overachievers, you try it and then you're like, ''I can't do this.'' And you stop and it's like we're back to square one again. 32:34 So thanks again and I would also like to gives a shout out to our sponsor, Fagran Genomics because We also show on our precision genetics, 32:46 the receptors that people have for the common vitamins. 32:50 And so if you lack those receptors, you can supplement that with food. 32:56 Food is our medicine of choice. 32:58 Then if it's extensive, You can test and give yourself just what you need at the right amount and the Right time. 33:07 So Mira, The Ingredient Guru, and the pantry principle. 33:13 And again, thank you so much for joining us today. 33:18 Thank you, Paula. 33:19 It was really lovely to see you and to chat with you. 33:22 This was fun. 33:24 You too. 33:24 Thank You, Mira. 33:26 Thanks for joining us at Get to the Root with Hope for Healing. 33:29 If this episode helped you follow and share it with someone who needs it and leave a review, it helps others find us too for a free consultation. 33:39 Visit our website at gettotheroot.com with a number two and schedule a welcome call. 33:45 We'll see Thanks for joining us at Get to the Root with Hope for Healing.
Feingold Diet, Natural Flavors, and Closing Remarks 39:42 If this episode helped you, follow and share it with someone who needs it. 39:47 And leave a review. 39:48 It helps others find us too. 39:51 For a free consultation, visit our website at gettotheroot.com with a number 2 and schedule a welcome call. 39:58 We'll see you soon.
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