Episode 316: The Food Pyramid was Upside-Down!

0:00Hey everyone, welcome to this week's conversation with Dr. Stephen Ned about the body and how to fix, protect, or maintain it using outside the box alternative solutions. If you're a big fan of the pharmaceutical or surgical approach, you are so in the wrong place. Because on this podcast, we're not going to be pushing the conventional medicine methods or way of thinking about health. If you're looking for a way to live longer and healthier, join me, Ron Ned and my brother Dr. Stephen Ned for this week's Body Chat about the new food pyramid. Me? I'm a retired Twin Cities chiropractor currently helping people buy and sell homes in the Tampa Bay and Los Angeles areas. My brother has a thriving chiropractic practice in the Clearwater area of Tampa Bay, Florida. In this podcast, we're going to chat about all sorts of topics related to health, nutrition,

1:03exercise, just about everything having to do with the body. You're invited to listen into our Body Chat, but don't forget that neither of us is giving you health advice. So don't rush off to do something without either checking with your doctor first or seeing Dr. Stephen Ned as a patient at his office. All right, good morning, Steve. Good morning, runs. So today we're going to talk about food again, like I said last time. One of our favorite topics. This one is going to be an overall discussion having to do with the new food pyramid that was released recently. So it's an important topic because this has changed things that have been going on for many, many decades that have probably caused a lot of the chronic health problems of people experience and the extreme amount of money being spent on health care without the kind of results that we should be getting. And it goes back to what people have been eating and some of that goes back to what they were told they should be eating from the previous versions of the food pyramid.

2:04So let's take a look at a brief history of the food pyramid, including the behind the scenes, manipulations being done and why it was set up the way it was before, including who benefited from that. Now, what I'm going to say here is something that you'll likely never hear about in the mainstream media. So here goes the first food pyramid came out in 1974, but it wasn't in the United States. It was developed in Sweden in response to high food prices at that time and concerns about affordable, nutritious diets. So this initial food period was designed to show that people should consume more of the basic inexpensive foods at the base, like bread, cereals, potatoes, and dairy, while eating less of the more expensive supplemental foods such as meat, fish, and eggs at the top.

3:05So as you can see, this was more about affordability as opposed to real health benefits. And unfortunately, the same type of focus was pushed forward from pressure from food lobbyists, especially those representing grains and processed foods, influencing the first US food pyramid, which wasn't launched until 1992. And that one recommended six to 11 daily servings of grains which formed the base, while fats, including healthy fats, were pushed to the top peak of the pyramid, and were recommended to be used sparingly because of the low fat pushed during that time, which we now know and have known, was way off base, no pun intended. Not only that, but vested interests attacked animal fats and saturated fats in general, promoting patentable, vegetable and seed oils, which we have also known for a long time are health destroyers, instead of healthy fats, which happen to include saturated fats.

4:09And we'll go into more detail about that in a little bit. Now the big problem is that many of our government officials and watchdog agencies, including the FDA, USDA, NIH, and so on, in the past, were captured by powerful corporate interest and lobbyists for a long time. And instead of passing policies which focused on benefiting the health and well-being of the American public, they all too often lean towards protecting and growing the vested interests of big food and big pharma. Fortunately, the new food pyramid, which was released a couple weeks ago on January 7th, as part of the 2025 to 2030 guidelines from the U.S. Department of Health and Human Services and the USDA, it's returning back to the basics, and I'll just read a few sentences from the guidelines explaining this. So it says here, for decades, federal incentives have promoted low-quality, highly-processed foods

5:12and pharmaceutical intervention instead of prevention. This crisis is the result of poor policy choices, inadequate nutrition research, and a lack of coordination across federal, state, local, and private partners. So they now stress and bold this changes today. They'd then say, we are realigning our food system to support American farmers, ranchers, and companies who grow and produce real food, and the Trump administration is working to ensure all families can afford that. They also stress and bold, we are putting real food back at the center of the American diet. And they go on to say, we are restoring common sense, scientific integrity, and accountability to federal food and health policy. And we are reclaiming the food pyramid and returning it to its true purpose of educating and nourishing all Americans.

6:13And that all sounds real good to me. Now what is the new 2025 to 2030 dietary guidelines mean when they say, eat real food? How is that different from what Americans have been being told about nutrition for the past few decades? Well, eating real food means eating whole nutrient dense foods, including protein, dairy, vegetables, fruits, healthy fats, and whole grains, while at the same time dramatically reducing highly-processed foods that are loaded with refined carbohydrates, added sugars, excess sodium, unhealthy fats, and chemical additives. So this isn't about face from what we've been told by the so-called government health experts for a long time, including the previous food pyramid from 1992, which has actually been flipped upside down since the base or foundation of that one, again, focused on foods that contain the most inflammatory protein there is, which is gluten.

7:15And those foods, again, were, of course, grains, including bread, cereal, rice, and pasta. We're now recommended the least in the new pyramid, and only whole grains are recommended with processed grains limited and all ultra-process foods discouraged. Yeah, and that just all makes much more sense at this point in time, and based on everything that we've been learning for years. Now, if you look at the guidelines, it shows that over 70% of American adults are overweight or obese. What role do the highly-processed foods that we talked about on a previous episode play in this health crisis, and how do they affect our bodies differently than whole foods do? Well, first of all, the reason so many adults are overweight is not due to having a deficiency of ozemic or other types of GLP1 receptor agonist drugs, which are very popular right now. So I just wanted to get that one out of the way so that there would be no confusion or misunderstanding before we proceed.

8:16Good. Now, to answer your question, yes, highly-processed foods play an enormous role in the overweight and obesity crisis in the United States today. You know, we originally tackled this topic in our previous podcasts, number 286, which was part three of the good energy book by Dr. Casey Means, number 287, which covered ultra-processed foods and regenerative farming, and number 308, which covered the maha report. So I'm going to review some of that data to answer this question. So in podcast episode number 286, we learned that highly-processed foods, unlike whole foods, make you hungrier, make you eat more, and make you gain weight. And arguably, the worst specific substance contained in them that leads to this unhealthy situation is the refined sugar fructose in the form of liquid fructose or high fructose corn syrup.

9:16We also learned in that podcast about the unholy trinity, which are the worst of the worst types of highly-processed foods, which are refined sugar, ultra-processed grains, and industrially refined seed and vegetable oils. And the reason for this is the cumulative health implications, each of these cause in the body, resulting in metabolic dysfunction, which eventually leads to chronic diseases and conditions like obesity, type 2 diabetes, gut health issues, cardiovascular disease, and certain types of cancer. In podcast number 308, we looked at how highly-processed foods got to the point of becoming 70% of the calories in the diet of children today through marketing due to the fact that 70% of the over 300,000 branded food products that are available in grocery stores today are highly processed, and the different ways that big food companies created more addictive foods

10:17by not only promoting the previous bogus food pyramid, but also covertly adding more chemicals to the highly-processed foods to strategically make them more addictive. As far as the food pyramid guidelines, recommendations concerning highly-processed foods is concerned, it recommends avoiding highly-process packaged, prepared, ready to eat, or other foods that are salty or sweet, such as, you know, things like chips, cookies, and candy that have added sugars and salt. Instead you should prioritize nutrient-dense foods and home-prepared meals, and when you're dining out you should choose nutrient-dense options. You should also limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners. There's so much stuff in our food that isn't food that I mean, I shouldn't say our food,

11:19our packaged or processed food that isn't actually food that it's not even funny. I know. Now, also in the guidelines there's a recommendation for 1.2 to 1.6 grams of protein per kilogram of body weight each day. Why is protein so important at every meal, and what are the best sources of both animal and plant-based protein? Well, you know, I'd like to start out by sharing the documented medical research that explains where those numbers came from and why they're being recommended. So a systemic review of 30 randomized controlled trials was performed looking at the effects of higher protein diets on both weight management and nutrient adequacy in adults, with higher protein diets specifically considered as providing 1.2 to 1.6 grams of protein per kilogram of body weight compared to controlled diets with just 0.8 to 1.0 grams per kilogram.

12:25The majority of these trials were performed on adults that were overweight or obese while doing calorie restriction, and some smaller studies were done in weight stable adults. So the results were pretty impressive in these trials lasting anywhere from 12 weeks to two years in which two-thirds of those participating reported significant improvements in at least one weight-related outcome measure, whether it be greater fat loss, preservation of lean mass, or improved weight loss maintenance, while at the same time none of the participants had any adverse weight effects. In addition, most of the programs included increased protein intake through nutrient dense animal proteins, and there was no evidence of adverse effects on kidney function, bone health, or metabolic markers. So the conclusion was that protein intakes well above the RDA are safe and compatible with

13:30good health and may produce functional advantages for preserving muscle and metabolic resistance, especially in people that are physically active or trying to lose weight. Now you also ask why protein is important at every meal, and even though the guidelines simply recommend prioritizing protein foods at every meal without giving an explanation, the answer that that question is something we've covered in the past, and that is that protein is not only a building block needed for many important body tissues and needs to be supplied on a regular basis, but it also helps to keep blood sugar levels stabilized, and that's especially important these days since diabetes and pre-diabetes have skyrocketed in the United States, including adolescents in the 12-17 age group where now nearly one-third of them have pre-diabetes. As far as specific sources of protein from animal sources, the guidelines recommend eggs,

14:34poultry, seafood, and red meat, and make sure that you consume meat with no or limited added sugars, refined carbohydrates, or starches, or chemical additives. So if you want to add flavor to it, then just use salt, spices, and herbs. Salt source protein foods include beans, peas, lentils, legumes, nuts, seeds, and soy. And whatever protein source you use, replace deep-fried cooking methods with baked, broiled, roasted, stir-fried, or grilled cooking approaches. Yeah, the only thing people will need to be cautious about as far as the plant-based proteins you mentioned, as many of them have liked in, as part of the plant, which is pro-inflammatory. So a person could be getting adequate protein, but then causing inflammatory reaction in their body, which would cause other problems, then they'd start wondering, well, I'm eating plenty of protein. Why am I not feeling good?

15:35Why am I sick all the time? Good point. Yeah. The other thing I was going to mention is the guidelines talk about kilograms, which we don't really use here in the United States that much, I'm not sure why they use kilograms, but the way to determine what your kilograms are for your body weight is, multiply your weight times .45. So like my weight is about 130, so .45 puts me at 60, yeah, it's about 65 kilograms. And 1.2 to 1.6 grams of protein for that weight is 72 to 90 grams of protein per day. Okay. So those people who don't like math, you can get a calculator out, just take your weight, multiply by .45, and then take that number and multiply by .12, or excuse me, 1.2 to

16:361.6. Yeah, another point about the animal, I'm sorry, the vegetarian proteins that we talked about earlier, you just, I just mentioned is, yes, they do contain lectins, but if you cook them in a pressure cooker, it'll neutralize all of them. The only lectin that you can't pressure cook out is gluten. Yeah. Good point. All right. So now you mentioned before about how fat was considered to be so evil back in the 90s. That is the difference between full fat dairy and low fat dairy, and why does a new guidance recommend full fat products instead of the low fat options we were encouraged to eat back in that period of time? Well, the primary difference between full fat dairy products and low fat dairy products is simply the fat content, you know, how much fat it contains or what percentage of fat is present. That content in general affects calories, texture, and nutrient absorption.

17:37So full fat dairy has more calories and fat, but offers better satiety, which in other words is, you know, the feeling of fullness or being satisfied. And it helps aid the absorption of the fat soluble vitamins, which are vitamins A, D, E, and K. Whereas low fat dairy options contain fewer calories and less fat, but tend to be less satisfying. When comparing whole milk with low fat milk, a cup of whole milk contains about 8 grams of fat, which is about 3.25 percent fat and 150 calories, while a cup of low fat milk is about 1 percent fat measuring 2.5, 2.5 grams of fat and 106 calories. Some milk, by the way, is considered fat-free or at most 0.2 grams of fat and has 80 to 84 calories. Regarding texture, full fat dairy is richer, creamier, and more indulgent, whereas low fat

18:40is lighter and smoother. Now, there's another important thing to take into consideration, and this is a big reason why the new food pyramid guidelines recommend including full fat dairy and its daily dairy recommendations. Just like cholesterol and salt, saturated fat has been villainized as one of the bad food components to avoid. 50 years of research has not confirmed that lowering saturated fat intake below 10 percent of daily energy or calories or substituting linoleic acid-rich oils reduces coronary heart disease or mortality risk. The evidence from medical studies, including random controlled trials and observational studies, actually shows a neutral stance on saturated fat when consumed in typical intake ranges. That includes it not having cardiovascular or mortality benefits from lowering it below current population averages.

19:41In other words, when consumed in moderation, saturated fat is neither harmful nor protective, which again makes it neutral. What this means is that saturated fat when consumed in reasonable amounts, and I'm emphasizing and here because this is just as important as the amount if not more important, and that is that it also should be minimally processed as opposed to highly processed. Here's what's happened as either an unintended consequence or possibly an intended consequence knowing the lack of integrity of, you know, the big food companies have shown over the last 30 plus years. And that is that the emphasis and trend for low fat and low saturated foods has sacrificed food quality and skyrocketed the consumption of unhealthy, highly processed foods which have taken a huge toll on the health of Americans. Big evidence of this is documented in a nationally representative sample of U.S. adults with

20:46the median follow-up of eight years in which consumption of ultra processed dairy products was associated with higher all-cause mortality. So let's take yogurt as an example. Here's the problem when emphasizing fat reduction instead of overall health quality. The fat that normally, you know, that normally naturally occurs in whole fat yogurts, as well as other dairy products, helps to prevent separation of components and creates a nice creamy texture and satisfying flavor, as I mentioned earlier. When you remove fat to make it low fat or fat free, you have to add in a bunch of processed ingredients and manufactured chemicals to compensate for the loss of the naturally occurring fat to hold everything together and prevent separation of the components. These unhealthy ingredients include refined sugars and artificial sweeteners to enhance the taste, modified cornstarch and xantham gum to thicken and stabilize it, as well as

21:51carrigan, polysorbite, 80, methylcellulose, and other emulsifiers to recreate the creaminess of natural dairy fat and also prevent separation of components. The previous guidelines and health claims about different yogurts favored highly processed yogurts instead of minimally processed yogurts, so I'd like to share an example of this. All right. So, you know, I'm not going to name the brands here, but the minimally processed yogurt is classified as yogurt A, and it simply contains yogurt made from cultured, pasteurized whole milk, which contains a rich source of protein at 18 grams per serving, which is three-fourths of a cup. It contains 10% fat and 4.5 grams of that happens to be saturated fat and 5 grams of naturally occurring sugar and, of course, no added sugar. This product was not eligible for health claims under the previous guidelines due to the

22:53presence of saturated fat. It only had one ingredient, okay? So next up is yogurt B, which is processed low fat, composed of eight ingredients, containing 1.5 grams of fat per serving with one gram being saturated fat, but just five grams of protein, and it contains 26 grams of sugar with 16 grams of that being added sugar from regular sugar, along with modified cornstarch, xantham gum, and polysorbate, 80. Yogurt C, which is processed fat free, contains no fat, 12 grams of protein, but it has three grams of unhealthy added sugars, which include fructose and modified foodstarch, along with the health-destroying artificial sweeteners, sucralose, and acesulfame, also known as acesulfane K or acesK, plus it contains artificial flavors, carogaine, and potassium sorbate.

23:58So yogurt B and C, the processed low fat and fat free yogurts, were eligible to be marketed with the low saturated fat health claim, but they contained 30 to 70 percent less protein and large amounts of unhealthy added ingredients, and the previous guidelines and health claims created the illusion that these yogurts were healthier choices than yogurt A, when in fact, they weren't. Yeah, well, that's a lot of the problems that people have been having that they didn't realize that the food has been being poisoned, that they thought was healthier, but it had too many chemicals in it that would cause adverse effects in their body, so they weren't the ones to blame. I want a lot of people blame somebody for eating wrong and becoming fat, and so on. Some of that is true, but it's a much smaller percentage than most people think, because the foods have been manipulated to create more hunger and more people eating more processed

25:01foods, which does put on weight, and it throws their whole endocrine system off balance, etc. Now, that was just fats we're talking about, then there's the aspect of sugars in food, and we talked about this in previous episodes, but realistically, how much added sugars actually hiding in our food, and what are some of the different names of manufacturers used to hide that there is sugar in these foods? Well, today, Americans consume about 22 teaspoons of sugar per day, which is about 14% of total food energy. So this number is actually down from the peak amount of 27 teaspoons per day in 1999, but unfortunately, that difference has been made up by an increase in the consumption of unhealthy industrial, industrially manufactured artificial chemical sweeteners that are added to soft drinks, candies, baked goods, and other highly processed foods and beverages. On top of that, fruit beverages, which normally remove the fiber that's present

26:03in whole fruits, add another layer of concentrated sugar to our diet. So when you combine added sugars and fruit juice drinks together, the current amount jumps to 16% of total energy in US diets. Now, for starters, you can find sources of added sugars on food labels by looking for ingredients that include the word sugar, or syrup, or words that end in OSE. Some of the more common names found on labels are high fructose corn syrup, agave syrup, corn syrup, rice syrup, fructose, glucose, dextrose, sucrose, cane sugar, beet sugar, turbinado sugar, maltose, lactose, fruit juice concentrate, honey, and molasses. In addition, non-nutritive artificial sweeteners include

27:05aspartame, sucralose, saccharin, and acysulfame cake. Plus, common sugar alcohols include xylitol, erythritol, and sorbitol. The alternative sweeteners that I've found to be excellent substitutes include stevia, monk fruit, and alulose. So the specific guideline recommendations that they give include avoiding sugar sweeten beverages such as sodas, fruit drinks, and energy drinks. The fact that no amount of added sugars or non-nutritive sweeteners is recommended or considered part of a healthy or nutritious diet. But if you're going to indulge, then one meal should contain no more than 10 grams of added sugars. And when selecting snack foods, added sugar limits should follow FDA-healthy claim limits. For example, grain snacks like crackers should not exceed 5 grams of added sugar per three-fourths of an ounce whole grain equivalent, and dairy snacks like yogurt should

28:10not exceed 2.5 grams of added sugar per two-thirds cup equivalent. Yeah, so it's going to be a little bit of extra work for people until we can get the manufacturers and the processors and the food companies to produce food that's actual food, but people should pay attention to labels and understand how to read them. I mean, that would be almost a good course to put together for people with all the information so that we can simplify it form. So we might think about that and discuss that later. Okay. Now, the guidelines and keep in mind what we're doing is we're summarizing on this episode about 100 plus pages that came out along with the food pyramid. We're not just looking at a diagram of the pyramid. We're looking at all the documentation that came out with it. And in these guidelines, it's mentioned that there are healthy fats which are important.

29:12Now, which are the fats that we should be using for cooking? And why has there been so much confusion about fats and heart health? Well, for cooking olive oil butter and beef tallow top the list, primarily due to the fact that they don't break down and oxidize much when they're exposed to high temperatures. So I would also add to that list coconut oil, avocado oil, and ghee or clarified butter. So as far as the confusion concerning fats in particular saturated fats and heart health, well, you know, we covered that earlier and I'd like to add a little bit more to that. Remember, an analysis of available studies has not shown that lowering the intake of saturated fat below 10% reduces cardiovascular risk or has any effect on mortality. But the problem is that better gold standard studies need to be performed to give a definitive answer to this question. So the new guidelines recommend that in general saturated fat consumption should not

30:15exceed 10% of total daily calories. And this can be helped by significantly limiting highly processed foods. So, you know, that doesn't mean that you need to significantly limit whole foods that contain saturated fats such as meats and dairy. Just eat these in moderation along with other foods containing healthy fats, including poultry, eggs, omega-3 rich seafood, nuts, seeds, full fat dairy, olives, and avocados. All right. Now, one of the other areas covered in the report has to do with different age groups and how their needs for different types of foods or different types of nutrients should be considered. And one of the groups is children and teenagers. Why do they need different nutrients than adults? And what specific foods should their parents be prioritizing that would be helpful with their growth and development? Well, children and teenagers

31:20are in different developmental life stages and adults and require specific attention to their unique nutritional needs. And this actually starts in infancy where the first six months of life should ideally exclusively have food and nutrition delivered through breastfeeding for optimal health. But, you know, if that's not possible or available, iron fortified infant formula that is minimally processed can be utilized. And whether infants are breastfed or on formula, they should also be receiving 400 international units of vitamin D daily starting shortly after birth. And, you know, from birth to four years of age, which constitutes early childhood, there are very specific nutrient needs in order to support brain development, overall growth, and bone health. And this includes getting enough iron, zinc, copper, colon, omega-3 fatty acids, fats, protein, calcium, and vitamin D.

32:25Poor nutrition during this time can cause lifelong health issues. This not only can be caused by deficiencies of the nutrients I just mentioned, but also eating too much ultra-process foods that are loaded with added sugars. Now, middle childhood, which is ages 5 to 10, is a period where young children continue to have high nutrient needs in order to support brain development, overall growth, and bone health. They should focus on eating whole nutrient dense foods such as protein foods, dairy, vegetables, fruits, healthy fats, and whole grains. Full fat dairy products are very good for children since they help meet energy needs and support brain development. And data suggests that consuming whole fat cow's milk instead of reduced fat milk is associated with lower odds of becoming overweight or obese. Caffinated beverages should absolutely be avoided, and the preferred beverage should be water, instead of sugar-sweetened beverages, or 100% fruit juice, which is loaded with natural sugar.

33:31So, if you are going to have them drink fruit juice, then limit it to small portions and dilute it with water to reduce the sweetness and sugar concentration. And, of course, basically no amount of added sugar is recommended during this time. Next up is adolescents, which covers years 11-18, and is a period including growth spurts and continued brain development. So, during this time, the requirements for energy protein, calcium and iron increase, especially for girls due to the onset of menstruation as 40% of U.S. adolescent girls are considered iron deficient. So, adolescents should consume nutrient dense foods like dairy, leafy greens, and iron-rich animal foods while at the same time limiting sugary drinks, energy drinks, and highly processed foods including snacks. This is also a great time to have adolescents become active participants in food shopping and

34:36cooking in order to learn critical life skills about making healthy food choices and preparation. Very smart idea. So, there's a whole subset of people that have a different type of diet than the typical diet, and these are people who follow a vegetarian or vegan diet. So, for those people, are there any nutritional gaps that they might have? And how can they make sure that they're getting everything that their body needs and not having these gaps? Well, starting with vegetarians, their diets are often deficient in vitamin D and E, as well as coline and iron. Vegan's typically have a much broader range of nutrient shortfalls including vitamins A, D, E, B6, and B12, riboflavin, niacin, coline, calcium, iron, magnesium, phosphorus, potassium, zinc, and protein. So, with this in mind, these individuals should monitor their nutrient status periodically,

35:40you know, at least once a year if not twice a year, paying particular attention to their levels of iron, vitamin B12, vitamin D, calcium, and iodine. And the best way to compensate for these nutrient gaps is to make it a priority to take targeted daily supplements, eat a diverse range of plant protein sources for amino acid balance, and enhance mineral bioavailability through food preparation techniques, including what we covered in our last podcast, which is fermented foods. All right. So, that seems fairly simple. Now, we also have people who are already ill with chronic illnesses like diabetes or heart disease. How can the dietary guidelines that have been released just recently help slow down or even reverse the conditions that they're suffering from? Well, according to these dietary guidelines, following them not only can help prevent the onset of chronic disease, especially cardiovascular disease, obesity, and type two diabetes,

36:48but it can also slow down the rate of progression for those already afflicted with them. They also stress that individuals with certain chronic diseases can also improve when following a lower carbohydrate diet such as a keto diet. All right. Well, good. So, that's something that's very useful for people to have that situation going on. Now, is there anything else that you'd like to say that we haven't covered so far in this topic? Yes. You know, for those of you listening who want to find out more about the new food pyramid and the guidelines for 2025 to 2030, you can go to the official website, which is real good, I'm sorry, which is realfood.gov. And as you navigate this site, I recommend scrolling all the way down to the bottom of the page where you'll find links to not only the dietary guidelines for Americans, but also the daily servings guide and the very informative scientific foundation for the dietary guidelines for Americans.

37:54Excellent advice. All right. So next topic we're going to be covering is one that came out in an article by the Midwestern doctor a couple of years ago. And it has to do with this whole thing that we heard during COVID about follow the science and clarifying what science actually is and what it's come to become. And I'm not going to give any more information than that because it would get into more of an explanation of what we're going to actually be talking about, which is what people need to be listening to so that they understand it. So we're going to look at what is the science that we're being told to follow and is it actually science? So that's the next one we're going to cover. That one's going to be very interesting. Yes, it is. Thanks for joining us this week on the Body Chat Podcast. We both really appreciate your time and your attention. We want to provide you with interesting and informative episodes each week. And if you have a topic you'd like us to cover or any questions you'd like us to answer, send an email to us at infoatbodychatpodcast.com.

39:00That's infoatbodychatpodcast.com. To make sure you don't miss any of our upcoming episodes, subscribe to the Body Chat Podcast now on iTunes, Stitcher, Google Play or Spotify. See you next week.