Full Transcript Podcast Intro and Guest Introductions 0:00 Honestly, one of the reasons why medicine is failing our patients is because you're relying 0:05 on a doctor who hasn't actually taken any nutrition classes. We take one nutrition, one hour of 0:11 nutrition in medical school when I was going to medical school. And that one hour is how 0:15 to feed people intravenously when they're in the ICU. And then we're going to trust them 0:19 as the experts on how to eat. It's silly. And so, and if you don't, if you're not working 0:23 with a health coach and a physician, How are you really the day to day changes, right? I 0:28 love that I get to work with Renata and send patients to her and collaborate with her on 0:33 helping patients actually make the changes, right? I can give some recommendations, but 0:38 it's about implementing them, right? It's sort of like saying the doctor is you bought a membership 0:44 to the gym. Well, without the personal trainer, it's just a lot of equipment. So thank goodness 0:48 for health coaches. They should not be underestimated and they should not be subservient to physicians 0:53 and physicians as valuable as we are, we gotta quit acting like we're the only cowboy at the 0:59 rodeo. Your health is shaped by more than symptoms. Through real stories and expert insights, 1:07 we explore how your genetics, environment, and daily choices affect your wellbeing. 1:13 We uncover root causes and share practical tools to help you find the healing you Welcome to 1:19 the Forum Health Integrative Medicine Podcast. Welcome back to the Forum Health Integrative 1:26 Medicine podcast. I'm your host and health coach Amanda Grabeau, and I've got Dr. Peterson and 1:31 health coach Renata joining me today to discuss the recent updated dietary guidelines for Americans, 1:37 a joint effort by the US Departments of Agriculture, and the Health and Human Services. Before 1:44 we dive in, let's do some quick introductions so our listeners know who they're hearing from. 1:49 Dr. Peterson, you want to tell our listeners a little bit about you? You bet. My name is 1:54 Dr. Peterson. I'm a family doctor. practice integrated functional medicine in uh Orem, 1:58 Utah. I've been doing this for 15 years. Prior to that, I practiced as a family doctor in 2:04 a little tiny town in Wellington, Texas. I was one of two doctors in a town of 2,000. 2:11 I found in that little town that we weren't helping people be healthy. We were just managing 2:16 their diseases with drugs. And so I changed to become a functional doctor. And I can tell 2:20 you that The things you put in your mouth are the most important things for your health. 2:25 And that's why this is such an exciting topic to me today. It is. Thank you so much. Renata, 2:30 you want to tell our listeners a little bit about yourself? Yeah. I'm an integrative nutrition 2:36 health coach, national board certified recently. And I'm a very holistic, I have a very holistic 2:43 approach to coaching. I try to see patients and be, you know, as a real person, everything, 2:48 all the aspects that could influence someone's health. It could be not just diet, automatically, 2:54 I think that's the main thing that we deal with, but it's mostly like lifestyle related things 2:59 like sleep and stress, exercise. mean, it could be like anything related to career, family,
Why Health Coaches Matter in Patient Care 3:06 spirituality, anything that could be affecting a person's health. That's what I like to tackle 3:10 on. And we like to meet the patients where they're at, because sometimes it's hard to 3:16 make changes, lifestyle changes. We're talking about habit changing. Those can be extremely 3:21 challenging for most people. So we do things gradually and we meet the patients where they're 3:24 at. And it's been a great pleasure working here in the clinical setting here at Forum Health. 3:30 I love it. Thank you so much. And we appreciate all of our health coaches at Forum Health. 3:36 I know they're such a powerful tool for our patients to tap into. And it's also just super, 3:44 super powerful to have a coach and a provider partner together to help support the the patient's 3:50 journey through their health and just have that great collaborative care team. So we really, 3:54 really love having our health coaches here at Forum Health. I got to put a plug in for that 3:58 before we move on. one of the reasons why medicine is failing our patients is because you're relying 4:04 on a doctor who hasn't actually taken any nutrition classes. We take one nutrition, one hour of 4:11 nutrition in medical school when I was going to medical school. And that one hour is how 4:15 to feed people intravenously when they're in the ICU. Right. And then we're going to trust 4:19 them as the experts on how to eat. It's silly. Right. And so, and if you don't, if you're 4:24 not working with a health coach and a physician, how are you really the day to day changes? 4:29 Right. I love that I get to work with Renata and send patients to her and collaborate with 4:34 her on helping patients actually make the changes. Right. I can give some recommendations, but 4:40 it's about implementing them. Right. It's sort of like saying the doctor is you bought a membership 4:45 to the gym. Well, without the personal trainer, it's just a lot of equipment. thank goodness 4:50 for health coaches. They should not be underestimated and they should not be subservient to physicians 4:55 and physicians as valuable as we are. got to quit acting like we're the only cowboy at the 5:01 rodeo. Thank you, Dr. Peterson. That was great. mean, it's definitely, it's been a pleasure 5:07 working and collaborating with physicians. I think we as coaches play a very vital role. 5:13 on patient care, where we're filling in the gaps, we're trying to figure out, helping them 5:17 implement a protocol, it's questions about supplements, whether they're making sure they're having 5:22 the prescriptions refilled, whether it's explaining a protocol to them, whether it's giving them 5:27 the support, just holding space when they're going through something hard. mean, the chronic 5:30 patients that we see, they go through some hard times, and we're there to support them 5:35 and hold the space and figuring out what can we do to improve their lifestyle even a little 5:40 bit. and creating the right conditions for the body to heal. Yeah. I love it. And it's near 5:46 and dear to my heart. I love health coaching. I love health coaches and I think they're a 5:52 pivotal part of a patient's care plan. Where you're a tough love coach and where you're 5:56 accountability partner and change is hard. Having somebody in your corner to help support that 6:01 is, can be life changing for people. Thank you so much for your guys' introductions. Let's
Origins of the Old Food Pyramid 6:07 dive in. So on January 7th, just a week ago, the new food pyramid was updated. And the 6:14 food pyramid didn't flip upside down because of a trend. It flipped upside down because 6:20 the old one didn't work. It was outdated. So today we're gonna be breaking down why the 6:25 pyramid looked the way it did, why it changed now, and what it actually means in real life, 6:32 not just on paper. So when we're talking about the... old food pyramid. For those of you out 6:40 there who aren't familiar with the food pyramid, what did the food pyramid look like before 6:48 January 7th, 2026? It was heavy in grains. It was heavy in light on produce and vegetables 7:03 and it really created, in my opinion, a fear of fat, right? It was low-fat messaging and 7:13 a focus on grains. 6 to 11 surveys of grains more precisely. That's what we're... think 7:20 we need to... Before we move on, we need to explain where it came from. And I would say, 7:25 first of all, it came from the US Department of Agriculture. US Department of Agriculture 7:29 was founded in 1862. The purpose was to stabilize the food market, protect farmers, help insulate 7:37 Americans against civil unrest and famine. That was the group. That was their job. And they 7:43 were the ones that decided that they were going to make some recommendations for food. Well, 7:49 if you can imagine living through this is post civil war and preceding the world war one, 7:56 what was the biggest threat to Americans with respect to food? It wasn't were they eating 8:01 healthy fats. was could they get food? It was access to food. so, and frankly, at that time, 8:07 nutrition science was pretty primitive. People were surprisingly, if they had food, eating 8:12 really healthy food. And so, there was really no data on were eggs good or bad. Eggs are 8:17 always sort of the butt of the joke with the food pyramid because they're good one year 8:20 and bad the next year. People were eating whole foods and it was relatively healthy. The question 8:26 was, could they get it? Right? Because the USDA's job and charge is to make sure that 8:32 the food industry in the United States is able to, you know, stay doing well financially, 8:42 what would they promote? Well, they would promote the things that we grow and we grow a lot more 8:47 grain than we grow pumpkins. Right? If you have a whole lot of excess corn, wheat, soy, 8:57 what are going to say is a good thing to eat? Well, corn, wheat and soy. And that's exactly 9:02 what happened. That's how the food pyramid was made. anybody that wants to argue in favor 9:06 of the food pyramid, and for the first time, I do want to, because we have a good one, 9:10 finally. The new one. It has to look at the history. It's not controversial. It is exactly 9:16 what I just described. The food pyramid came into existence to reassure people during food 9:21 shortages that it's okay. As long as you're getting enough of these things, your kids are 9:26 going to be fine. I know you don't have milk. We've rationed cheese. There's no more butter. 9:31 It's all going to go over to overseas to the soldiers, but your kids are going to be fine. 9:36 Just feed them what back in the old days, they called lumpy dick, which is just flour and 9:41 water boiled. We don't use that term much anymore, but it turns out it wasn't that healthy to 9:47 eat that, but that was the recommendation. I, in my research for the original food pyramid, 9:56 there were other things in play too. What was being researched? To your point, Dr. Peterson, 10:02 what was being researched were the grains and the things we have access to. But nutrition 10:07 science was also dominated by reductionist thinking, isolating single nutrients, and heavily a 10:15 reliance on epidemiology and not metabolic data and the mechanisms of action. And there was 10:22 also a really strong focus on heart disease prevention. And a lot of that research focused 10:29 on cholesterol. at that time. Yeah. that's the research that was going on in the sixties, 10:35 50, 60, seventies. Before that though, keep in mind that what was making us healthier was 10:43 actually avoiding things like the mold found in our grain if we stored it too long or not 10:50 having access to fats that hadn't uh spoiled, right? Refrigeration wasn't necessarily that. 10:56 common or ubiquitous in the 30s and 40s. And fats from seed oils, right? They started to 11:02 be able to make corn oil and that changed things. Now people aren't getting sick because they 11:06 were eating rancid fats, right? Or people weren't getting sick because the meats weren't properly 11:13 preserved. All right, that was a big deal. And quite honestly, at the time it was good recommendations 11:20 to say, hey, preservation of food so they don't make us sick. We don't want to catch things 11:25 from our food was a big. I'm looking forward to an excited for the moment when health and 11:32 human services says, Hey, you know what? think we're beyond the day of pasteurization and 11:37 that boy that's heresy for sure. Yeah. That's why we decided to pasteurize things. That's 11:42 why we developed industrial seed oils. That's why we use sugar. Sugar's not going bad. Why
Why the Dietary Guidelines Changed 11:47 flowers not going bad. And so the, the origin of this actually precedes the cholesterol studies 11:52 and the single ingredient look at this. And so that's our foundation. Our foundation is 11:57 foods that don't go bad. They're shelf stable and that's good for you. Right. And we had 12:03 that mindset for at least two, if not four generations. And that's why, you know, when I was growing 12:08 up Kellogg's cornflakes, I mean, there's a whole industry about why Kellogg's cornflakes are 12:14 healthy for you. Well, the biggest reason they don't go bad. not because they're actually 12:17 healthy, but because you can leave it on the shelf for six, eight, 12, 14 months, right? 12:23 So that's a big deal. But that does get us up to where you had talked about with the research 12:28 on cholesterol, the research on heart disease and these obesity, diabetes, and these things 12:34 were starting to increase. Well, why were they increasing? They were increasing because we 12:39 were eating a lot of grains and these industrial seed oils, right? And then we had the food 12:46 pyramid era of this compromise of, oh we're no longer getting any advice just to support, 12:53 can we grow enough wheat and corn? We're now gonna start to give some advice that has to 12:58 do with your health. And so let's pay attention and let's do these studies. And so that's where 13:03 the pushback is coming that we talked about in our uh short conversation before we got 13:08 started is from cardiologists who are saying, wait a minute, but the data says we shouldn't 13:12 be eating saturated fats. Well, that's because the data, the studies on saturated fats were 13:18 done on Crisco. Crisco is a disaster for human health, but that's what was studied. And so 13:24 to say saturated fats is such a big umbrella term that it means nothing. We can't use that 13:31 data and say that it's meaningful. And I think scientists need to, and physicians especially, 13:39 need to admit that the studies we're relying on are being misinterpreted or are poorly designed 13:47 studies because we didn't study saturated fats with animals because those are hard to standardize 13:55 fats. So they used seed oil saturation, which is Crisco. Yep. And one of the big areas 14:05 that is causing a lot of this controversy is the dramatic shift, right? When we start talking 14:11 about the new food pyramid, it's completely flipped upside down. And in my research prepping 14:19 for this, every five years, the guidelines are reviewed. And it's this year that everything 14:25 flipped upside down. So it's not that every year this got modified, it's every five years 14:31 the guidelines are reviewed and they're not rebuilt from scratch. so parts of why this 14:40 didn't happen sooner or why this shift we didn't see more gradually is I think goes back to 14:48 the studies that we didn't have five years ago. had other larger industries investing in clinical 14:58 research and studies, which I think did not help our industry or did not help the food 15:06 industry because I think that's biased. you've got pharmaceutical companies or if you've got 15:10 big grain companies or Kellogg's who are investing in the trials, they're doing that because they 15:17 want to push these mass trials out. And when the people who review the science, they look 15:25 at big studies. At Forum Health, we uncover the why behind your symptoms. With advanced 15:34 lab testing, hormone optimization, and cutting edge therapies, we help you heal and perform 15:40 your best. And now, through shopforumhealth.com, you can access physician-grade supplements 15:46 trusted by our providers, supporting everything from adrenal health to focus and longevity. 15:54 Learn more at forumhealth.com and explore supplements at shopforumhealth.com. And there hasn't been 16:03 a lot of large studies, volume studies, to support the new food period up until about five years 16:11 ago. Well, there still probably aren't very large ones. And that's because there's not 16:16 enough, I would say, commercial inertia. are the... know, grass fed beef farmers going 16:26 to do a large study. There's not enough of them as it is. Are the pumpkin growers going to 16:32 do a study? Not really. And so these large studies that we say they are better because they're 16:39 big. Well, I suppose that's fair, but they are also worse because if you're comparing, if 16:44 the two arms of the study are both bad choices and one is less bad, then that becomes the 16:48 recommendation. You've made a bad recommendation because you compared two bad choices. That's 16:53 what we've had, right? so I think that the argument that we need to rely on these studies 17:02 seems a little bit, it's like we're intentionally putting our heads in the sand. The least healthy 17:08 Western country is the United States. And we are the ones that have been pushing this narrative 17:14 that grains should be at the heart of our food and that Seed oils are just fine and that saturated 17:21 fats are bad because we looked at it, you know, big studies on Crisco. And yet the retrospective
How the Old Model Failed Diabetic Patients 17:28 look at this, makes it very clear we're wrong. We've been wrong for 50 years and we need to 17:33 have humility to say, okay, regardless of what those studies say, they must be wrong because 17:40 we're all overweight. We have diabetes, we have dementia, we have heart disease, we have strokes. 17:44 And strangely the people in everywhere from Croatia to Argentina don't have the problems 17:52 we have. Why? Well, because they're not eating the packaged industrialized foods that we're 17:58 And wherever they follow our food patterns, they follow our disease patterns. That's what 18:06 they've finally admitted. so I don't, any organization that's saying, where are the studies? 18:12 I think they're just too married to their to their own mistakes. More specific, 70 % of 18:20 adults in America are currently obese, right? And almost one out of three children have 18:26 started pre-diabetes. So when you think about the result of all these policies, it's time 18:33 to start a conversation. I think the main thing that has been great about this food pyramid 18:38 is this started a great conversation, regardless of some people are agreeing with it or not 18:42 and shortcomings with it or not that we can discuss. Yeah, defense, just so everybody knows, 18:47 in defense of organizations like the USDA and farmers, this is not a conspiracy. They didn't 18:53 all get into a room and say, hey, let's make everybody fat. This is just institutional 18:58 inertia and um unforeseen consequences, right? So I don't think anybody intentionally was 19:05 trying to make us sick. I do think that unless we change our ways and we just have as of a 19:12 week ago yesterday, we're going to stay sick. Yes. And to your point, Renata, with obesity, 19:19 I think that there's a few things that I think was the final forced shift that happened now. 19:25 One was chronic disease has exploded. Despite our decades of following the pyramid, obesity 19:34 has increased to your point. Type 2 diabetes has skyrocketed. Fatty liver disease became 19:40 common. Hormone and metabolic dysfunction has rose dramatically. So that's one of the big 19:46 points of why the shift happened now and so dramatically. And then two, our metabolic science 19:53 has matured. Now, we now understand calories are not metabolically equal. We know that insulin 20:01 resistance drives disease and inflammation is a root cause and not a side effect. And 20:08 ultra-processed foods alter satiety, hormones. and gut bacteria. So all of those things are 20:14 known now. So that's component of why the shift happened now. And then third is the ultra processed 20:21 foods are impossible to ignore now. We've gotten so processed that we can't ignore this anymore. 20:28 The science is now focused on the chemical exposure, the food structure, the processing of it. So 20:36 we can't, we can't ignore those things anymore. So the shift happened and it happened now and 20:41 so dramatic because one, it's five years for guidelines to be updated and we have all of 20:48 this new information that we've known, functional medicine has known this because we are outcomes 20:57 driven and we treat complex chronic patients. We look at systems, not silos, and we've adapted 21:05 faster because we're not tied to federal programs. And so I think all of that's come together 21:12 for change now. And I'm super excited that we've been doing this for, and we've known this and 21:17 in our niche of the industry for so long. And it's, it's nice to see society catching up. 21:23 Yeah, it really is. And I mean, we, when you say we've known this, I think you could have 21:27 asked a naturopathic physician and integrative functional physician, MD or DO, just a health 21:34 coach 20 years ago, and they would have told you most of these things. They wouldn't have 21:37 as much. data to back them up, but this isn't a surprise that eating things that are single 21:47 ingredient foods, that are whole foods that came the way that they grew, whether it was 21:52 a chicken or a grain, whole foods are healthier for us. And I mean, my mom knew this and she 22:00 was born in 1947. And when I was a kid growing up, she was like, no, we're going to grind 22:04 our own wheat and make our own bread. And I thought, well, can't I have the Wonder Bread? 22:08 I think it tastes... But no, answer was, know, unequivocally, no, you may not have the Wonder 22:13 Bread. And, you know, it's sort of, it's nice to see the, finally, these people who have 22:23 been healthy and have stayed healthy in spite of, you know, getting bad advice and not, they 22:29 just said, we're not following that bad advice. Finally, now no longer being, you know, told 22:34 that they're wrong. You know, they've been gaslighted for so long, it's ridiculous. 22:41 So, one thing that you didn't mention that I think is worth mentioning that's changed, 22:46 and this again is maybe the most controversial part, there's two areas that seem really controversial, 22:51 but that's, we now understand that digesting fats, it's not a question of are they saturated 22:56 or not saturated with respect to digesting them. It's a matter of how processed they are. And 23:03 you can digest fats that exist in nature like animal fats, tallow, lard, butter, avocado, 23:12 coconut, olive oil. Those are things that are greasy in their natural form. But you'll never 23:19 run across a greasy feeling soybean or grain of corn, a kernel of corn. Those things don't 23:24 feel greasy. you have to make that industrially. And then to make it go from corn oil to Crisco, 23:30 you have to hydrogenate. You have to add a bunch of hydrogen. Right. that is ultra processed. 23:37 I think everybody that's eating any form of vegetable oil, corn oil, canola oil, safflower 23:42 oil needs to realize that's an ultra processed food. Just like gasoline is ultra processed 23:48 from crude oil, corn oil is ultra processed from corn. And they're not drinking motor 23:55 oil is not quite as bad for you as drinking corn oil, but they're both ultra processed. 23:59 Yeah. And it disrupts the ratio of omega-3 and omega-6. Well, and that's why, because those 24:05 are the kind we need to digest. And those ratios are found in naturally occurring foods. I have
What the New Pyramid Emphasizes 24:12 a fun question for you, Dr. Peterson. Can you share one clinical example of how the model, 24:18 the old food pyramid model failed patients in practice? Oh, sure. I mean, look at the number 24:24 of diabetics that we have. And they were doing their very best to count their calories. Right? 24:30 They would just come in and they'd say, I'm keeping my calories under 1600. I pay attention. 24:36 I watch my glucometer, but I keep having these spikes every time I eat. And so I take more 24:42 insulin because that's what I'm supposed to do. And what does insulin do? It tells you 24:46 that you're going to move fuel into the cells. Well, what kind of fuel was it? It was sugar. 24:52 So what did they do? They started putting on more and more and more fat. So you can almost 24:57 guarantee if someone's using insulin and we did this to type two diabetics for I think 25:01 30 or 40 years. We eventually didn't control their blood sugar. So we put them on insulin. 25:06 just made them get fatter and fatter and fatter. Well, it's crazy, right? A type one diabetic 25:12 actually tends to get skinnier until we figure out they have diabetes. Then we give them insulin 25:16 and they start getting fat again. So the type two diabetics that we were still letting them 25:21 eat all the carbohydrates they wanted were we were making them sicker all along the way. 25:27 were controlling their blood sugar, but we were not controlling their inflammation. So they 25:32 still ended up with strokes and diabetes. They still ended up with cancer and dementia. And 25:38 we're responsible for it because either we were too proud to look around our own advice 25:47 or we were too blind to say, this isn't working, let's just, regardless of what the guidelines 25:54 show, let's try something different. My first diabetic patient that I quote unquote, curative 25:59 type two diabetes, had a hemoglobin A1C at his first visit over 12. And this was when GLP-1s 26:06 had first come out. I think, I want to say it was Bayetta, and that might be the first GLP-1. 26:11 I don't remember what the brand name was, but it was the one that's the very first, right? 26:15 So this is probably 2014. No, it had to be earlier than that. 2011, I can't remember. But I just 26:21 said, hey, here's what you're going to do. You're going to fast for 36 hours once a week. And 26:27 you're going to start doing this injection and I want you to eat no more carbohydrates. I 26:31 don't care what you eat, just no carbohydrates. And that's, I'm to go extreme here. That means 26:35 no vegetables or fruits either. Right? So all you can eat are fats and proteins. And his 26:42 hemoglobin A1c was down below seven within six months. He lost like 60 pounds. At that point, 26:49 I'm like, yeah, go ahead, start eating fruits and vegetables again. And, you know, I saw 26:54 him for another four or five years before we moved and he was never diabetic again. Right. 27:00 But this was the guy that came to me on insulin and metformin and glyburide, which another 27:06 disastrous drug. And this is all because of our advice in the food pyramid. That's how 27:10 we created his disease. Well, the old pyramid wasn't built. on bad intentions. It was built 27:17 on incomplete science. Functional medicine, integrative medicine saw the cracks early because 27:24 we were treating real people, not averages. And policy takes longer because it has to work 27:30 for millions at once. And what we're seeing now, it's not a trend. It's the moment where 27:37 the evidence finally outweighed the inertia. And it's super exciting. So Now we're looking 27:44 at a food pyramid that's visually almost flipped upside down. Protein and fat are explicitly 27:51 elevated. Ultra processed foods are openly discouraged. Alcohol guidance has softened towards less 27:58 is better, which I have an opinion about that also. And hydration is explicitly called out 28:04 as well. So lots of fun things happen. And I'm actually going to share for our listeners 28:08 a visual on what the differences look like. So if you're watching and you can see, you'll 28:17 see on the left-hand side, the old food pyramid where bread and cereal and grains and pasta, 28:24 pasta was its own group, are all recommending six to 11 servings per day. And if we look 28:30 at the new food pyramid, the way that it's flipped, it's low. It's not as high. The proteins and 28:38 the veggies, they're all there. It looks beautiful. One great thing, think the best for me overall, 28:45 I think it was a positive change, that's my opinion. And I think the main thing is the 28:50 message, it's eat real food. I think that's the one thing that stuck with me when I first 28:56 saw this. was like, how do I feel about this? I'm still not 100 % sure how I feel about the 29:00 whole organization, especially the visual representation. Because the written guidelines are slightly 29:05 different than what's depicted. But I think the message of eating real food, it's very 29:10 powerful. And, uh you know, when we talk about meat on there, if you go back to that picture, 29:17 it has shrimp, it has fish, right? It's not, when we say eat meat, that doesn't necessarily 29:23 mean just eat red meat. And I have patients to do better with poultry. I have patients 29:27 that have low energy if they don't eat beef. Certainly we should all be eating as much fish
Closing Thoughts and Part Two Preview 29:32 as we can because it's got all those omegas that we need. So we've just generalized things 29:38 in a way that actually makes sense. And I think that if people follow this, they're going to 29:45 figure out, yeah, don't, the dairy doesn't agree with me or what have you. That's, that's unique 29:50 to them, but broadly, this is the best advice I think I've ever seen the government give. 29:56 All right. This was a big topic to discuss and we keep this conversation going. So stay 30:03 tuned for the ending to this episode. The big takeaway so far is the new pyramid is really 30:10 a eat real food message. And it's a major shift from the old grain heavy model and certainly 30:18 shifts us into a protein focused model. In part two, we're going to get practical. Does 30:24 this mean keto? How much fruit and fiber do we actually need? What does quality look like 30:31 for produce, meat and fish? And we'll even get into alcohol and hydration. If you found this 30:37 episode helpful, be sure to subscribe, leave a review, and share. Thanks so much for listening, 30:43 and we'll see you next time on the Forum Health Integrative Medicine Podcast. Thank you for 30:50 joining us on the Forum Health Integrative Medicine Podcast. Each episode, we help you understand 30:56 your health from every angle and inspire your lifelong wellness journey. Follow the show, 31:02 share it with someone who needs hope, leave a review, and take the next step toward feeling 31:09 your best at forumhealth.com.
Comments