Ask the Nutritionist

April 15, 2017

We’re bringing back the popular Ask the Nutritionist podcast where we take listener calls on whatever nutrition questions are important to them. Listen in and here about nutrition advice for sleep problems, joint pain, thinning hair and much more.

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DAR: Well, welcome to Dishing Up Nutrition. I'm Darlene Kvist, licensed nutritionist and certified nutrition specialist. And today we have a show specially for you. It's a call-in show called Ask the Nutritionist.

LEA:  That's right. So, if you have any questions, give us a call in the studio today. And I am Lea Wetzell. I am also a licensed nutritionist and certified nutrition specialist. And I’m a board member of the Minnesota Board of Dietetics and Nutrition Practice.

DAR:  So, Lea, what does the Board of Dietetics and Nutrition Practices actually do for the citizens of Minnesota?

LEA: So, the main function is to make sure anyone giving out nutrition advice meets the requirements to be licensed and they maintain their license through continuing education requirements and licensing fees.

DAR:  I think that's a big thing that you just said. Everyone's giving out nutritional advice all the time. And they are not licensed usually by the nutrition board.

LEA: Right. So, we really want to make sure that people are following the state guidelines for what we require. Nutritional counseling and education is really a serious discipline and requires qualified practitioners.

DAR:So, Nutritional Weight & Wellness has been bringing you Dishing Up Nutrition for the past 12 years. And Lea, you and I have been doing Ask the Nutritionist for about 10 of those years. So, listeners, a lot of things have changed in Lea's life since we first started. So, Lea, I'd like you to just kind of share a little bit of what has gone on in the last 10 years. I know one of the things is you conquered asthma.

LEA: Right. With your help, you helped me kind of figure out that big puzzle.

DAR: And you don't have to use inhalers.

LEA: I don't. And it's been 10 years, Dar. When I first started working here around 10 ago, I was eating healthy, but that was my big complaint and when I sat down with you 10 years ago I still was having almost a daily occurrence of asthma attacks, which is inflammation of the lungs.

DAR:  And you also lost 50 pounds and it's gone and it's never returned.

LEA:Two babies later. I am able to keep a healthy weight.

DAR: And I know you got married because I came to the wedding. And you have two amazing, beautiful children. And you work about two and a half days. And you are booked every minute with clients. So, all of those things have been going on. And, I kind of forgot to mention that you also completed your Master's Degree in Nutrition

LEA:  During this time, yes. It's been a busy 10 years, I would have to say. 

DAR: So, listeners, this is a call-in show. So, if you have sleep problems or joint pain or hair thinning or questions about any other nutrition or health concern, call us. We're here.

LEA: We posted some information out on social networking and got some questions. Lots of questions back from Facebook and Instagram.

DAR:  So, let's start with one of those questions. Since you have a six-month-old and a four-year-old, this is a perfect question. This is a question that came in. I've heard it mentioned a few times in past podcasts, but I would be interested to hear what foods and when to introduce them to infants.

LEA:  Yeah. So, this is kind of where my life is right now. So, this is very timely for me because I've been reevaluating that question for my use with Lucy. So, the bulk of the evidence says somewhere between six and 12 months babies are ready for first solids. And I kind of take a conventional approach to my food introductions. I am not going to start with rice cereal. I’m going to actually start with broth.

DAR:  So, one of the things we were talking a little bit before the show. You're an Earth mom, right?

LEA:   Right. And the reason why I decided to do so, when babies are born, they're born naturally with a leaky gut and that's intentional. So, the colostrum and the breast milk, which is full of immune-boosting support can get through to the baby because they're so fragile at that stage. So, the broth as we've talked a lot about on our show is really good for healing a leaky gut and supporting a healthy digestive system among many other things.

DAR: But you're talking about a special kind of bone broth.

LEA:  Yes. So, actually, on our website I wrote a while back, I wrote an article about what I do to make bone broth. So, if you're interested in and what I did for Lucy, or in general how to make bone broth, I make it my crockpot. And so, there's a really great article online.

DAR: But maybe just go over that just kind of quickly. So, you start with real, grass-fed bones.

LEA:  I do. I am very particular. I got grass-fed beef bones from a farmer where all of their animals are happy animals on the pasture. And genuinely about two pounds of bones. And I throw it in the Crockpot with a couple tablespoons of apple cider vinegar and I let it sit for an hour. Vinegar helps kind of pull all the nutrients out of the bone.

DAR: Yes, the minerals particularly.

LEA:Right, exactly. So, then I’ve got the water and I fill my Crockpot with water, with the bones and apple cider vinegar. And then after about an hour I put in the produce that I'm going to add in. And typically, what I do is that week that I'm going to make a broth, I stockpile all of the ends of my carrots and onions, all of the compostable elements of your vegetables that you would throw away, but they're still good. So, I save them in the refrigerator in some sort of container, and then I throw them in to the broth, turn it on low, and 12 hours later or so we strain out all of the excess, what's left over from produce in the bone and then drink the broth.

DAR:  So now, Lucy, is she drinking that from a sippy cup or is she drinking it out of a bottle or how is she drinking it?

LEA: I've been spoon feeding it to her. That's what I've been doing.

DAR: People wonder about that. They do. It could go on a bottle, I would think potentially.

LEA: We've just barely started with it so we're just kind of exploring which way she would like it the best.

DAR:  Okay. So, you're going to start with bone broth and then what else are you going to feed Lucy as she goes along?

LEA: So, my next step I would say, once we are in the swing with that, I'll probably give it a couple of weeks. I am going to give her some liver, actually.

DAR: Oh, I told you she's an Earth mom.

LEA:  Yeah. I have again, really good sourcing from a healthy animal that was grass fed. Beef liver is what we're gonna use.

DAR: And I want to ask why? I mean why that and not rice cereal?

LEA:  Yeah. Well, it seems like as far as nutrient value goes, probably one of nature's perfect multivitamins is liver. It’s packed full of vitamins and minerals and nutrients that babies need to be healthy. And adults, too. And it's a very particular taste and so I am hopeful that starting that as one of her first foods that she'll start to really like it now. I had success with that with Oliver too.

Actually, we have to go to break, Dar, so we'll take our caller when we get back.


DAR: Welcome back to Dishing Up Nutrition. 25 years ago, when I started Nutritional Weight & Wellness, my goal was to help people understand and appreciate what I call the power of nutrition.

LEA: Yeah, Nutritional Weight & Wellness is not owned by a giant food company. We are simply a small company with a big desire to get the message out that food matters.

DAR:  It does. It's more complicated than just counting calories or points. And honestly, it can be life changing and lifesaving. So, if you want to know more about nutrition, I really invite you to take our weekend Weight & Wellness series. It’s six classes packed with information. It's all rolled into one weekend.

LEA: Yes. And this weekend series qualifies for nurses to get 14.4 continuing education credits. But, you don't need to be a nurse to learn how that food can negatively or positively affect your health.

DAR: I mean, you're just getting a lot of benefit. You get that continuing education benefit if you’re a nurse, but you get all the information whether you're a nurse or not. So, it's a lot of information. So, if you have questions about this weekend class series, just give our office a call or you can go on our website and read all about it.

LEA: Great. Our lines are blowing up, Dar.

DAR: Okay, let's go.

LEA: I think it's Lana. She's been waiting for a while. Thank you for calling. Good morning.

CALLER:  Good morning. I love your show. My question is last year in January and again this year in January, and it's still continuing. I have this rash kind of thing. It's like a red patch on just above my lip, below my nose, kind of on both sides. And I went to the dermatologist and of course their answer was stress, so I know that it's food related, but I don't know what.

DAR: Well, let's kind of dig into that and kind of think about that. Why would this develop in January? Both Januarys. So, something is happening. I would think that your immune system is getting reduced at that time, whether there's just more viruses and bacteria out there or maybe you are coming off of Christmas and maybe you've eaten more sugar, I don't know. Or more cookies. Something has reduced your immune system. And the response is you get a rash. And my guess is that rash is probably a little bit of a bacteria rash because it's kind of around the nose. We touch our nose and then it kind of spreads. That would be my guess. I don't know. I mean is it sugar and maybe some extra flour or cookies?

CALLER: I'm a pretty clean eater. I don't really eat any sugar.

DAR: Just over the holidays, Christmas, because Lea and I are really clean eaters too, but then there's reality, especially at Christmas.

LEA: Another thing around that time too, potentially, and I don't know if you’re supplementing or not, but vitamin D levels can also decline in the winter months, and that has a huge component to your immune response. So, you want to keep your vitamin D levels pretty level. I always suggest if you can get an annual physical in the winter to get your vitamin D levels drawn, to get a sense of where you are in the winter months with your vitamin D levels. And then if you can do it in the summer too, I think that’s also helpful.

CALLER: And this year my vitamin D levels were at a good level. Last year they were very, very low. This year it was at a healthy, good level.

LEA: Do you know what the level was?

CALLER: Not off the top of my head.

LEA: We generally always educate, if possible, if you could keep it between 50-80. And the ranges that the doctor will give 30 to 80 to 100. If you're having that immune response, I'd even say like 60 to 70 would be kind of an ideal blood level range to keep your vitamin D if you're getting rashes in the winter. The other thing I would do is like just foster and support your good bacteria in your gut as best as you can, because that, again, boosts your immune system.

DAR:  So, I think Lea, you're right on is it could just go back to that vitamin D level. Keep your level above 50 during that time for sure, probably more like 70, and I bet your immune system is better.

LEA:  Yeah, and maybe add additional probiotics in the winter months with your Kombucha for just some added immune boosting support.

DAR:  So, thanks for the call this morning. I’m glad you listen to us.

LEA: Alright, we're gonna move on now to Rachel. Rachel, thanks for calling Dishing Up Nutrition.

CALLER: Hi. So, I just started eating the Weight & Wellness way, I would say for the past six weeks and I have insulin resistance and PCOS and so I've been limiting processed carbs and sugar. For the past week, I've been paying attention to it. Anything processed. I noticed that after I eat cheese that my face gets red and hot for like the next hour. And so I was wondering if you had any clue what that could be.

DAR: Lea is very sensitive to dairy products. It sounds like you are, too.

LEA: It’s an inflammatory reaction.

DAR: What happens?

CALLER:   It also happens with like a snack of banana and cream and whey protein powder.

LEA: Still dairy, too, that could be a trigger. And with PCOS being an autoimmune condition, often there can be food sensitivities as a root underlying connection. I have PCOS clients that do have reactions to both gluten and dairy. And so, when I sit down with them in the office, I probably would advise them that we can do the Nutritional Weight & Wellness balanced eating, but let's remove, maybe try to do an elimination. Remove the gluten and the dairy completely for a period of time to see if we can make some progress.

DAR: And I think that one of the things is some people are very, very sensitive. Like Lea, you can't even eat butter.

LEA: No, I do now. I can have butter. I don’t have heavy cream very often because it causes more inflammatory reaction to my lungs.

DAR: So, what I would suggest is just get rid of those things. The things that you recognize is causing that flare up. It's great that you're paying attention and you really can see that now.

LEA: And that's true, too, when you start to eat better, you start to notice these reactions more. When you eat something that doesn't agree with your digestive system. And we counselors at Nutritional Weight & Wellness are well versed in the PCOS condition. And so, if you get it in a roadblock, it might be worth making an appointment with one of us to help kind of flush out what are specific foods that maybe are triggering some inflammatory reactions.

DAR: It's a complicated health condition. Really, very complicated as you know because you've got it.

LEA:Yep. Thank you for the call, Rachel. All right, we have to take a break.


DAR:  Welcome back to Dishing Up Nutrition. We always say food first. So, what does that really mean? As a realistic person I know you can't out supplement a poor diet. You can't take enough multivitamins. But if you're eating well with quality food and are still having health problems, then sometimes key supplements can help.

LEA: That's right. For example, if you have aches and pains and low mood, I would have your doctor check your vitamin D levels. If it's below 50, as we were talking about, then you should supplement in with 1000 to 2000 IUs of vitamin D3 daily. However, if your vitamin D level is very low, such as 17, 18, 19, which we see frequently, especially where we live in Minnesota, then you may need 5,000 IUs of vitamin D daily for many months.

DAR: So, if you have leg cramps, trouble sleeping, we know taking about 400 milligrams of magnesium glycinate daily will help both of those problems. And if you have colon cancer as a family risk factor, and I've met many clients with that lately, then taking a probiotic such as bifido balance or Ortho biotics will reduce your risk by 50 percent. That's a lot. Also, giving up that extra one or two glasses of wine every day will also reduce that by 50 percent.

LEA: If you take supplements, I would recommend taking quality supplements and taking a supplement that will benefit you personally, not benefit the company selling the supplement. And sitting down with a nutritionist and seeing what would be important supplements for you specifically is also very important.

DAR: So, if you have a family history of macular degeneration and we're seeing so many clients with that family history or people that actually have macular degeneration. Personally, I believe there's no better supplements than the one from Ortho molecular called 4sight. I’ve had a lot of good luck with that and I take it daily. So, if you have questions about supplements and sometimes you just want to talk to someone personally. So, just call our office at 651-699-3438. So, we’ve got lots of callers.

LEA: We do have lots of callers and we're going to go to Steve. Thanks for calling Dishing Up Nutrition. You have a question about sleep?

CALLER: I do have a question about sleep and I’d like to first say my wife is an avid listener of yours for a number of years. We've taken many of the supplements that you’ve suggested. My problem is I've never been able to sleep eight hours in my life, so that's a given. The problem is I have no problem falling asleep, but staying asleep. And I've taken magnesium glycinate now for at least several years, but nothing seems to work just to keep me asleep. Any other suggestions?

DAR: Sure. How many magnesium glycinate and are you buying our magnesium glycinate or another brand?

CALLER:   I believe we are, yes. I think I think 3-400 milligram tablets.

DAR: What I would do is typically when people have trouble staying asleep, it is a magnesium problem. So, what I would do is I would increase that. If you're taking 400, I'd go up to 600 and I have had clients that had to go up 800 and then actually I had one client that had to go up to a thousand

CALLER: I must say it’s helped me with muscle cramps.

LEA: Oh, Great. So that's a sign that you probably were running low.

DAR: So, try that first. I mean I think that's key. Now, with my client that had to go up to a thousand. I mean, we had to stay there for maybe a month or two and then we're able to back down because then her cells had enough magnesium so that she was able to sleep.

CALLER: Thank you very much. It's been very helpful and I will certainly try.

LEA: Yeah, that was a great question. We're going to move on to Stephanie. Morning, Stephanie. Thanks for calling Dishing Up Nutrition. You have a question for us today?

CALLER: Hi. Yeah. I have a three-year-old great nephew and they say it's eczema. It's a lot in his elbows and his neck and his belly. Now, what would be the number one thing to cut out for him? He doesn't have a great diet, I'm sure.

LEA: Right. I mean the two main suspects are going to be gluten and dairy and I'm sure those are what kids want to eat right when they're three years old. Those are the biggest suspects I would say. And for some, egg. So, looking at this, what I would suggest for the mom is, is maybe to value what is really predominant in his diet. If he eats a ton of dairy and he's having this continual development of this eczema it'd be great to do a little bit of a test to take it out and see. And I would say it's harder with kids. Even a few weeks, two to three weeks and you would maybe notice a difference. The second thing I would say is you got to work on the gut because that inflammation is stemming from a reaction in the gut. So, I would also suggest to do some, maybe doing some bifido bacteria or a really good children's probiotic.

DAR:  And the most prevalent bacteria, good bacteria is bifido bacteria. We get that when babies are breastfed.

LEA: Right. A lot of it is in breast milk. So, another piece I went throw in is maybe some essential fatty acids like fish oil or even a little bit of cod liver oil. Our Omega 3 Care that we carry, my son loves it. He asks for it. He calls it his lemon treat.

DAR: He actually has an auto immune condition and it needs to be corrected now before it develops into another autoimmune disease. Type one diabetes is actually an autoimmune disease. So is rheumatoid arthritis, so is lupus, so is MS. We could go on and on and on, but if you change his eating now and calm down his immune system and his inflammatory system, he is going to thank you for the rest of his life. Adding in those probiotics as that piece also actually helps them be able to adjust their diet. They don't tend to have as many cravings.

DAR: Mom should make an appointment with one of the nutritionists. Lea would be great because she's got a four-year-old and a six-month-old. But, whatever is the closest location would be the best.

LEA: It definitely is from the diet. There's something there probably driving that Eczema. So, I think that's a really important thing to dig into.

CALLER: Thank you very much.

DAR: Probably told her more than she wanted to know.

LEA: It's really hard with kids trying to get them to eat healthy. I think maybe we should just go to break now because we have just a couple minutes.

I am Lea Wetzel and I have been in the nutrition world for about 10 years. So, if you need help figuring out a solution to a health problem such as asthma, MS, fibromyalgia, cancer, menopause, or if you're struggling with a slow metabolism, I would really like to help you and work with you either I'm in person or by skype or over the phone. We have lots of options for people locally and even internationally. I met this week with my client from Germany through Skype. So, give us a call at our office and set up an appointment with me or one of our very qualified nutritionists. We’ll be right back.


DAR: Well, welcome back to Dishing Up Nutrition. I'm Darlene Kvist, licensed nutritionist and host of Dishing Up Nutrition. In our nutrition classes and on Dishing Up Nutrition, we encourage you to eat healthy fats. So, when I'm working with a client who experiences depression, anxiety, ADHD, or memory problems, I encourage adding 400 to 600 milligrams of an essential fatty acid called Omega 3 DHA, which is the main fat in our brain.

LEA: That's right. And we get Omega-3 fats from eating organic eggs. These are eggs from pasture raised chickens, from sardines. And I was telling Dar in the break room before we started today that recently, we were coming back from the grocery store and it had been awhile since I had given Oliver sardines. Oliver’s my four-year-old. And I could barely set the grocery bag on the floor before he's digging through the bag and he's ripping out the sardines and he's opening the can and just eating them on our floor like they were candy. For me, when I was a kid, it would've been Fruit Loops.

DAR: And then you developed a serious asthma problem.

LEA: My auto immune, yes. But Oliver was so cute. He couldn't get that sardine in his mouth fast enough.

DAR: So, he was getting plenty of DHA.

LEA: He likes his DHA. So, sardines, salmon, mackerel, trout, or other fatty, oily fish. I believe the most effective form of DHA in a supplement is from algae growth in very cold water.

DAR: And DHA the is one of the most important brain nutrients, I believe. And it is also significant in maintaining a healthy retina. And we talk about macular degeneration. That's a retina problem. And you can go into any of our seven offices or you can order some online for you savvy tech people.

LEA: Well, Dar, we have so many callers, we're going to go to Anne. She has a question about prednisone side effects this morning.

DAR: Good morning, Anne. Thanks for waiting today.

CALLER: I have a question about prednisone. I was on the Weight & Wellness plan and during that time I ended up getting diverticulitis. I was put on antibiotic, had a reaction, and then put on prednisone. And ever since then all I want to do is eat everything in sight.

DAR: Do you know how much prednisone you were on?

CALLER: I think it was like 40 milligrams. It was a high dose,

DAR: That’s a high dose. That is one of the side effects, definitely, of prednisone for most people is they want to eat a lot. And so, the only thing I can think of is you have to stay with eating balanced so that you eat enough protein, keep your blood sugar stable, challenging with prednisone. Now, there's some other side effects of prednisone. Are you aware of that? People usually gain weight, swelling, fluid retention, hair loss. I mean, one of the things that we were going to talk about was hair thinning today. There's so many people that we see are experiencing hair thinning. And sometimes it's a side effect of medication like prednisone. It can be a side effect of blood pressure medications. So, Leah, you were on prednisone.

LEA:  Yeah, a high dose. I was on a lot when I was a teenager and was having an autoimmune reaction that was pretty serious. And yeah, I definitely can attest to feeling like I needed to eat a lot and one of the things I didn't know then, but know now, like what Dar said, is that I think it’s best if you can keep your blood sugar stable and then also keep you up your good bacteria in your gut because steroids kill off good bacteria and you also were on antibiotics which kill off good bacteria and that's going to drive cravings from your gut. And so, not only you're battling in the side effect of prednisone, but then you're also having an imbalance in your gut. So, I would do a well-rounded probiotic for sure.

DAR: And a lot of it several times a day to counteract some of that side effects of the medication.

LEA: Yeah, I would probably do our Bifido balance a few times a day and then maybe end the day with the Ortho biotic because it has that saccharomyces boulardii to help. Ortho biotic by orthomolecular is a really good, well rounded multi-strain probiotic.

DAR: But, the other thing is, I think because of the fact that you've been on prednisone and you're struggling with cravings and being hungry. You need support from coming in and sitting down with one of the nutritionists because eventually this will go out of your system and you'll detox the prednisone and your body will come back to normal. But, it's a struggle while you're going through it.

LEA: And to get to the root of the diverticulitis, too.

DAR: That'd be good. Great Call. Thank you. So, Lea, before we break, let's talk a little bit of hair thinning because that was one of the things we were going to talk about.

LEA: We get a lot of callers that couldn’t come on air, but were asking about that.

DAR: So, what are some of the things that cause your hair to thin?

LEA: As far as the nutrients goes, I would say when the major things is protein deficiency.

DAR:  Yes, so what do you mean when you say protein deficiency? So, what does that really mean? Who would be deficient in protein? Who is not eating enough meat? Beef, chicken, pork, turkey?

LEA: Well, definitely the elderly, especially women. They tend to cut back on their protein intake.

DAR: Sometimes they cut back because they don't want to cook. Sometimes they think that it's got fat in it so that they might gain weight, which is all wrong.

LEA: Right. Or they lose the taste for it because they don't have enough hydrochloric acid so they don't want to eat it because their digestive system doesn't break it down well.

DAR: So, when you're thinking about protein, I think I try to encourage my clients to see how much protein they really need. And most people to get their hair to grow need about 14 ounces of protein a day. If you think in terms that, you need to do some for breakfast. You need for a snack, lunch, snack, dinner and that you've got your 14 ounces.

LEA: And you're talking about like beef and chicken, salmon and eggs, those complete proteins that we get from the from the animals.

DAR: The other thing that we always say for hair growth, nail growth, you need good fats. You need it for your brain, we already talked about that. But, you need good fat. We talk about this all the time on the show. Avocados, olive oil, butter, coconut oil, all those fats will help your hair grow. And you need, frankly, if you're losing your hair, you probably need about a tablespoon of healthy fat at every meal and snack. And we think you should be eating seven times a day. So, seven tablespoons. I mean, some people were shocked when they think of that. But, you can do it in nut butter. You can do an avocado, olives, olive oil. I mean, all kinds of ways to get it in so that those hair follicles start to grow or however that works biochemically. But, we know it works. And the other one thing that I often recommend to stop the thinning hair is an essential fatty acid called GLA. And GLA is an activated Omega-6, which means that your body can take it in and use it and it will help your nails grow. It helps your skin stay healthy, it helps your hair grow.

LEA: Those are really good suggestions. And sometimes we have to really work with people to figure out, okay, what is causing that? Because there are many causes. It's more complicated than just throwing a supplement at it.

LEA: Exactly. We're running out of time, but I think we have time for one more caller today. So, we're going to go to Lynn. Lynn has a question about migraine supplements. Good morning, Lynn.

CALLER: Hi. Thanks for taking my call. I have a question. I have an 18-year-old who's going to be going off to college in the fall away from home and she has migraines maybe every two to three months. She sort of knows her triggers, such as she shouldn't have caffeine and she should get a lot of sleep, which of course are two things that she'll probably have a problem with in college. So, I'm just kind of wondering if you have a supplement that may help that. I know that she should look at her diet and see what's going with it, but I know that probably won't happen for her.

LEA:Right. And another piece of education is hydration is key for people that are prone for migraines. I don't know the history of the migraines. It may be a hormonal correlation as a trigger.

CALLER: We're really not sure. She did have a concussion when she was about five. She started developing them when she was about seven and her dad has them too, but she's on an implant birth control. So, it kind of pulls it away. They tried to use it for that so that she wouldn't get them due to her cycle.

DAR:  I would really encourage you to bring her in and sit down with one of us because it could be that the things that you're doing are actually going to be making it worse, potentially.

LEA: The one thing as for as a quick throw, I would say, for migraine sufferers, and I have some clients that it does help manage the symptoms while we're getting to the root of the cause, is the Petadolex.

DAR: It's an herb that's been used in Europe for 60 years.

LEA: And I have some clients that really can manage those symptoms and other clients it doesn't work as well. It really varies on the person and the triggers, I think.

DAR: Yeah, and the other one that you have to remember is sufficient magnesium, probably 600 milligrams of magnesium glycinate.

LEA: And the other thing with having it be concussion potential driven is the Omega-3 fats, the DHA, fish oil, because your brain needs lots of fats to be healthy. So, if you could get some fish oil in her, that would be really good.

DAR: But, then we would actually help her work on her eating.

LEA: How to manage the college eating, we work with college kids and trying, even with plans, like I've looked at like what are your meal options and what could we do to navigate that the best way? Because it’s tricky.

DAR: Thanks for calling. Our goal at Nutritional Weight & Wellness is to help each and every person experience better health through eating real food. It's a simple, yet powerful message. Eating real food is life changing.

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