Feeding Kids without the Fight: A Dietitian's Guide with Susana Ritchey

Susana Ritchey takes us on her fascinating journey from pseudoscience believer to registered dietitian, revealing how deeply she once embraced "clean eating" myths before science education transformed her perspective. The transition wasn't immediate—it took years of graduate school and clinical experience to recognize that obsessing over "toxins" and food additives distracts from addressing the fundamental nutrition problems most Americans face.

Working primarily with children in genetics clinics, Susana offers practical wisdom for parents struggling with picky eaters. She introduces the division of responsibility framework: parents decide when, where, and what kids eat, while children decide if and how much. This approach reduces mealtime battles while establishing healthy boundaries. Her actionable tips include offering regular meals without screens, providing at least three food groups per meal with one guaranteed "safe" food, and recognizing that every exposure to a new food counts as progress—even if kids don't immediately eat it.

The conversation takes a fascinating turn when Susanna discusses her work with patients who have rare metabolic disorders like PKU, where protein must be severely restricted—sometimes to as little as 4 grams daily. These conditions highlight how nutrition advice can never be universal and why evidence-based approaches matter. She also addresses food affordability, offering practical suggestions like frozen produce to reduce waste and simple meal combinations that provide balanced nutrition without complexity.

For anyone overwhelmed by contradictory nutrition information, Susana's closing advice resonates powerfully: abandon perfectionism. The "all-or-nothing" approach inevitably leads to "nothing" because perfection is unsustainable. Instead, focus on small, consistent improvements that gradually enhance your diet without the pressure of flawless execution. Connect with Susana on social media @Susana.Ritchey.RD where she continues fighting nutrition misinformation with evidence-based content.

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Episode Transcript

Speaker 1 (00:00):
everybody, welcome to episode 69 plus 10.
I don't remember what it is,but I'm just throwing it out
there.

Speaker 2 (00:05):
No, you're a little short short 12, 15, 32 uh 12, no
12, 59 plus 13, I believe 13?

Speaker 1 (00:14):
sure, I have no idea.
I, we created this system tohelp us remember, and it didn't
anyway.
Um, who do we have on today,rob?
I'm gonna let you, I'm gonnalet you introduce because you,
you, you were bringing her on,you were, you, you?

Speaker 2 (00:27):
I thought well, I, I guess I can introduce her you
should we have?

Speaker 3 (00:31):
susanna richie hello, thank you guys so much and now
I will let her introduce herself.

Speaker 2 (00:36):
Yeah, because we suck at that all right.

Speaker 3 (00:38):
It's weird.
I have a parasocialrelationship where I know you
guys very well and you don'tknow me, so well, hey, this is
the place.

Speaker 1 (00:46):
Introduce yourself, give us what's going on.

Speaker 2 (00:47):
So I'm what's going, I'm a diet, I mean to be fair,
it's not just you, we suck atintroducing everybody.
It was, it was a thing.
We got comments on it.
They were like you guys suck atintroducing people.

Speaker 1 (00:57):
last week we had Kempthug on and we spent an hour
talking without introducing himat all the entire time.
It was fun Anyway, so maybewe'll start with that.

Speaker 2 (01:06):
Yeah.

Speaker 3 (01:07):
Well, yeah, I'm, I'm a dietitian, I work clinically,
I'd say 70% with kids um fourdays a week in a genetics clinic
and then one day a week just inlike a pediatrician's office,
and then I dabble in socialmedia, though I am, um, as I've,
as I've mentioned to you guys,not very strategic about it.

Speaker 1 (01:26):
You got to start somewhere.
That's the thing, though, withsocial media you just start and
you can't really worry too muchabout whether how good it's
going to be, because no matterwhat you do, it's going to be
bad at first.
That's pretty much everyone's.

Speaker 2 (01:38):
Having 10 followers is better than having zero.

Speaker 1 (01:41):
Yep, yep, I, you know , I've grown a little bit, which
is good to see.
But you know, figure it out.
That's what I did.
I started off.
My thing wasn't even nutritionwhen I started and I slowly
transitioned to that.
It's all it.
None of it makes sense.
You just roll with whateverworks.
So before we were getting,before, we just started
recording here.
Uh, you were.
You were talking about how youwere more into like what was it

(02:04):
the pseudoscience stuff beforeyou started getting into the
evidence-based stuff.
I always find that fascinating.
I love that sort of transitionand kind of like, what made you
go?
oh this is all bullshit, likeyou know.
That's always and that's justkind of a fun time, you know.
So I go ahead.

Speaker 3 (02:21):
You, I'm gonna give you the floor there I wish it
was like a quick thing, likesomething someone said to me one
time that changed my mind,because then we can just do that
.
But unfortunately it tookprobably getting a master's
degree.
But I was super into nutritionfrom like 12 on.
I remember in seventh grade I'dlike get my ice cream out and

(02:44):
watch the biggest loser Iremember loving like the biggest
loser when I was young.

Speaker 1 (02:51):
I was like this is great, they're losing so much
weight and it's so great forhealth and everything.
And then I started going toschool for nutrition.
Well, I was like, oh, that'sfucking bad.
It's bad.
Yeah, it's definitely something.

Speaker 3 (03:05):
Really bad and yeah.
So I liked the sensationalisticstuff, because doesn't everyone
who doesn't the sensational?

Speaker 1 (03:13):
stuff gets so many views, you need it out.
We were talking about, do you?
Okay, I'm going to let you go.
I'm sorry I'm interrupting, butthe, what was it?
What was it the Blacks?
Was it the Swan?
What were we talking?

Speaker 2 (03:25):
about Rob.

Speaker 1 (03:26):
The Swan.
I think it was just called theSwan Do you remember that show?

Speaker 2 (03:29):
Oh, yes, the Swan, yes, Do you remember the Swan?

Speaker 1 (03:32):
I have to just bring it up again.
It was basically they tooksomeone who was traditionally
ugly and then gave them a ton ofplastic surgery to make them
look good.
And it's like at the time weloved it.
We're like, yes, she's prettynow.
And now you're like this is aperfect example of what not to
do and what is wrong.
And it's just, it's amazing,it's the biggest loser, but

(03:56):
worse.

Speaker 3 (03:57):
It reminds me of what Not to Wear, where they take a
single mom who is pumping andgot a new baby and they'd be
like you look like crap.

Speaker 1 (04:07):
It's not.
I'm not trying to defend whatnot to wear.
I get it.
But giving people plasticsurgery to make them acceptable
is kind of just cranking it upto 20 and then ripping the knob
off.
So, yeah, I get the whole like,yeah, it's pretty funny.
Like, oh, you've got two jobs,you're working real hard here's
like this off.
So, yeah, I I get the wholelike, yeah, it's pretty funny.
Like, oh, you've got two jobs,you're working real hard.
Here's like this dress that youneed.
And I'm like, is that reallywhat they?

(04:29):
I don't know about that anyway.
So, yes, continue on.
Sorry, I'm gonna interrupt um,yeah, no.

Speaker 3 (04:34):
So my, my initiation into nutrition was middle school
.
The biggest loser.
I read a book called skinnybitch, which um was I've heard
of it attention

Speaker 1 (04:48):
is it like skinny talk, where they give you all
like the?
There's nothing tastes as goodas skinny feels.

Speaker 3 (04:53):
That sort of thing, it's a no nonsense.
Very vegan forward, but likeold school vegan before we had
any decent, like meatsubstitutes and they're like
telling you like to use this.
You know tofu from 1994 to makelike I don't recommend in this
era.
But so I went on my first, myfriend and I we did a detox diet

(05:14):
.
I think my mom was probablyhyperventilating somewhere.

Speaker 1 (05:17):
I love that.
What did you do?
What did you do?

Speaker 3 (05:19):
Well, we, we obviously didn't have any meat.

Speaker 1 (05:22):
I remember, Okay, we obviously didn't have any meat.

Speaker 3 (05:25):
I remember we weren't supposed to have regular pasta,
so I remember buying corn pastabecause in 2007.

Speaker 1 (05:32):
Corn pasta Does that have less toxins in it.

Speaker 3 (05:34):
You know, now knowing .

Speaker 1 (05:37):
No, back then, when you were doing it, did it happen
?
Of course it did.

Speaker 3 (05:41):
I don't know how we convinced ourselves that, just
like swapping one grain out foranother, was.

Speaker 1 (05:47):
I did not know corn pasta was a thing.

Speaker 3 (05:49):
I hope it isn't anymore.

Speaker 1 (05:50):
But was it not?
I'm guessing it wasn't good.

Speaker 3 (05:53):
I don't know that we added much to it, like I'm
trying to think.

Speaker 1 (05:57):
It's like tomato sauce, full of toxins as well,
or something you had to like.
Just eat cold corn pasta.

Speaker 3 (06:04):
Bring out a celery over it couldn't go that far
back, but I don't remember okay,so you did a detox.

Speaker 1 (06:11):
Obviously it worked perfectly you worked perfectly.

Speaker 3 (06:15):
Um, you know, got really into the documentaries
like, uh, did you guys everwatch?

Speaker 1 (06:19):
supersize me oh, of course, I've watched supersize
me multiple times I I I reallyenjoyed it.
For like many years, I've lovedsuper size me I have not
actually watched it so, okay, ifanyone's seen it, well,
unfortunately he passed awayrecently.
The guy who made it, oh, if youhaven't seen, yeah,
unfortunately he passed away, Ibelieve, of cancer recently.
It's very sad.

(06:40):
Um, I man, I'm forgetting, I'mblanking on his name.
I'd have to look it up.
But uh, he only ate mcdonald'sfor like 30 days breakfast,
lunch, dinner and anytime theyasked do you want to supersize
it?
He would then supersize it andthat's after.
Right after that documentary,mcdonald's was like we're not
doing the supersized thinganymore and everyone's like is
it because of supersize me?

(07:00):
And they were like, no, totally, that's just like we decided
amongst ourselves that it wasn'ta good idea.
Like, okay, sure, but yeah, heunsurprisingly eating a
breakfast, lunch, dinner atmcdonald's every day wasn't
great for his health, go figureyep, I mean, for some reason it
was still surprising, eventhough it shouldn't have been
surprising.
But um, the whole idea was likehow bad it was.

(07:21):
Like it's just as bad asthey're, like it's just as bad
as drinking tons of alcohol oryou're pickling your liver.
I still remember a whole bunchof stuff from that.
Like that was again, it wasattention grabbing, right, like
that's attention grabbing.
Like I'm going to eatMcDonald's every day.

Speaker 3 (07:36):
You know like food, ink and stuff, and so you start
to get this inflated sense thatyou know everything about
nutrition because you've read adiet book and watched two
documentary dunning kruger.
You're already in, you knowmiddle school, so you know
anything, everything.
Anyways, um, and I have thisvivid memory of I I was closer
to like one of my um I guess shewas my homeroom teacher, like

(07:59):
and she was a biology teacherand I remember telling her that
her diet coke was gonna causecancer of course aspirin, worst
thing you put in your body worstthing you could put in your
body yeah, yeah as I said, a andw zero and she was so patient.
She was like oh, why do youthink that?
And I was like, well, becauseit's full of toxins and um,

(08:19):
toxins, yeah, I to this daybless her she put up.

Speaker 1 (08:23):
I, I will not put up with that shit at this point.
There's no way, okay.
So that's how, so I like.
And then, what sort of kind ofgot you?
Was it going to school fornutrition?

Speaker 3 (08:33):
that kind of got you out of that it gets even worse
because that's like middleschool, high school, then in
college.
I love worse clean beauty andin college I was a disaster.
I ate so much fiber.
I had like terrible IBS.
I like started like cleansingmy face with oil so like I was
breaking out, started washing myhair with like baking soda and

(08:56):
vinegar.

Speaker 1 (08:59):
You volcanoed your hair.

Speaker 3 (09:01):
Volcanoed my hair, so of course I'm just picturing
that right now.

Speaker 1 (09:05):
Yeah like you're in the shower and it's just going
everywhere and you're like thisis for my health and I can clean
, listen I don't mean to mockyou, but, like we've all been
there, I've done some stupidshit, so I just, like you, have
to laugh at it, right?

Speaker 3 (09:17):
no, it's okay, I'm this.
Is you're allowed to mock me?
I'm mocking myself.
Um, let's see.
You know would only use naturaldeodorant, so my, I couldn't
have looked or smelled good likeit was, but you were healthy at
the time, if that's whatmattered I was avoiding
chemicals.
So, um, and I was definitely oneof those people who blanket

(09:37):
statement was just like no, Idon't like chemicals was a
health science major.
So slowly, slowly, I startedtaking classes and I'm like okay
, like we like evidence, and atthe time there wasn't as much
like mistrust in science justbecause you were like afraid of
chemicals, like it didn't.
I feel like it wasn't quite asdichotomous as it is now.
But I think just going throughgrad school and seeing the

(10:00):
reality of nutrition and how 90%of people aren't even eating
fruits and vegetables, Like youjust start seeing the reality
and you're like, oh, I'm crazy,Like I am so focusing on the
wrong thing, Um, yeah, I wish Ihad like more of a pivotal

(10:22):
moment, but it was very slow andjust slowly realizing like it
doesn't make sense.

Speaker 1 (10:27):
So there wasn't like anyone you watched or anything
like that.
You're like, oh, they actuallykind of make sense and like let
me listen to what they say more,because that kind of happened a
little bit with me.

Speaker 3 (10:36):
I do think, like school was important.
I do think there are people onsocial media who have, like
helped me come up with logicalreasons, like for organic foods,
for instance, which I alwaysthought even if it wasn't better
for health, I always thought ithad to be better for the
environment.
Then I was listening to likeunbiased science and they
started talking about how likethat's not necessarily always

(10:58):
true, and kind of going into thenuances of that, and I was like
, oh my, god like yeah, that'sbasically what happened to me.

Speaker 1 (11:05):
I was like I I definitely got into the the uh
anti-seed oil thing, you know,making sure I couldn't use man,
I love sabra hummus so much hadto throw it all out because you
know it's fucking soybean oillosers.
So they should be using avocado.
Obviously that's better.
All that stuff and I think Iwas listening to more people
like Lane Norton and like DrMike is retelling stuff like

(11:27):
that and that's what kind of gotme like oh, actually, all right
, these people are really smart.
They're actually showing likeevidence.
That's.

Speaker 3 (11:34):
It's probably, it's probably not that bad for me, at
least as bad as I think itprobably was people like you
guys talking about aspartame,because I kind of forgot to even
like pay attention to that fora long time and I wouldn't have
like not recommended it to apatient.

Speaker 1 (11:48):
But personally I feel like somebody I don't know who
in particular, but definitelysome people have broken down I
think you brought up a goodpoint, though, that uh like, you
kind of just see, uh, like,what the actual issues are like
when you see that 90 of peopleand like what is it?
Like 88, it's almost, it'sbasically 90 of people don't eat

(12:11):
enough, uh, fruit, and then youknow, like the like, the
serious lack of fiber, all that,and you're just like you know,
I, I really have this feelingthat food dyes might not be,
like the, the the biggest issue,like sure, on it.
Can I just say what are we onthe same page here?
I've been seeing a lot of this.
I honestly would.
I think I'd like if they justgot rid of food dyes.

(12:32):
I do, I care, like I, I love myskittles to be bright and
colorful, right, like it's cool,but like if who's calling me no
, leave me alone.
Anyway, my beans song is goingoff podcasting.
So, um, you know, I think if wejust got like rid of that, I
feel like we'd be able to focusmore on things that maybe matter

(12:53):
.
Do you think that would happen?
Or do you think they would justfind some other bullshit thing,
like it would just go tofluoride or whatever?
What do you guys?

Speaker 3 (12:58):
think they would definitely just move on to the
next.
The next thing yeah there's somany, I want that answer.

Speaker 1 (13:04):
I don't like that.
I don't want that, I want.
I want just like if we got ridof it, I would just hope that
they're like okay, maybe we makemore the nutritious foods more
accessible.
Like, maybe we focus on that,but like it probably would just
be like oh, aspartame, now damnit, because you can't do it, you
can't win we just it feels likeyou just can't win.

Speaker 3 (13:26):
We can't focus on things that actually make a
difference.
You know we have to pick, pickthe tiniest thing possible
unfortunately.

Speaker 1 (13:33):
I think you need, in order to win, we need to
increase the standard ofeducation at the grade school
level yeah, I think I mean thatwould definitely that would help
a lot of things, right, meanthat would definitely that would
help a lot of things, right,like not just food, it would
help a lot of things.
But like I just like, what elsecan we do to get people to, to,
to, to realize?
I feel, like you know, a lot ofthe stuff I do is trying

(13:55):
getting to help helping peoplerealize that it's really not
that big a deal.
But like, is there anythingelse that we can do to just to
move them away from?
Food dyes are the reasoneveryone has cancer to, like you
know, actually more likeevidence like what, what?
What do you think I don't know.
I guess we've been talkingabout like this for a little
while.
But like, do you, I've kind ofgotten to the point where, like

(14:17):
I just kind of have to laugh atthe people.
Like you know, you know comingup with all these like crazy you
know ideas and just like, oh,it's just like how to make fun
of it.
I don't know if that's theanswer, but it's like all I have
, so it's what I go with.
So what?
What can we do?

Speaker 3 (14:32):
I like think back to what I would have wanted people
to say to me, and that's a goodpoint I wanted like actual
information, like in-depthinformation, like why is this
not going to cause cancer or dosomething bad?
And I never got it and Iremember like asking doctor I
remember I had like adermatologist telling me I

(14:53):
should use nair, so like I hadlike something.
She didn't want it to likespread.
So she was like you should usenair just for now.
And I was like, well, I'm alittle worried about the
chemicals and that it's gonnalike cause, cause cancer.
And she was like, oh no, it'stotally safe.
And I was like she doesn't knowwhat I know, which is
dermatologists are like top oftheir class.

Speaker 1 (15:11):
So that's very sad, but so I think you needed
someone to kind of go like intothe research on like why and
show like evidence of why it'snot going to be harmful.
That is what I would have wanted, which is why, sometimes,

(15:31):
sometimes, what I would havewanted, which is why sometimes,
sometimes, which is why I oftendo like really detailed videos,
but to be honest, I don't knowthat my videos are working.
You know like that.
But I was just going to saybecause when you go super in
depth, you're not going to reacha wide audience by doing a 10
minute video on just like onevery specific topic.
It doesn't.
You might find a few people.

Speaker 2 (15:45):
You'll find like three or four people that might
be interested in that.
The people that are wanting tolearn that information are the
the smallest proportion of allof these people.

Speaker 1 (15:57):
You still have this huge proportion of people that
haven't even started questioningright right I've also thought
about like targeting sort oflike wellness influencers and
like physicians who know a lotabout science but maybe not
nutrition, and trying to likeeducate there, because they get
a lot of questions and I I whata lot of people have told me

(16:20):
that like has helped them iswhen you know you kind of show
that someone who's talking aboutall these toxins and how
they're killing you and you knowyou actually bring up like, hey
, they're profiting so much offof, like the fear that they're,
you know, trying to put forthright that they're like, oh,
they say, this is terrible andthis is good.
Oh, by the way, this thingthat's good is in all of my
products.
You know that sort of thing andI feel like that is where to

(16:42):
help people.
So I I think it just has to belike a combination of different
things that you do and that'swhy, like, I'll do like a short
video but I'll try and showother people who do more like
in-depth stuff, like I'll talkabout like food science babe who
does like really great, likein-depth long videos.
So if people want thatinformation then they can just
kind of go over there.
But like it, it just kind offeels like a losing battle, no

(17:04):
matter what I feel like I shouldgive credit to food science
babe for something.

Speaker 3 (17:09):
I don't know exactly what it was, but I I know she
helped me learn some keyconcepts 100 agree.

Speaker 1 (17:16):
like I got yeah right .
Like when I started going ontiktok I was like, oh, this is
great, like dr id's food science, babe, these people.
So I feel like we really needthose, those, those people.
Uh, for the people like us thatare like actually willing to
listen to the science, but mostpeople, like there's so many
people that won't even listen toit.
There's so many people it doesnot matter.
They've bitten fully into thewellness cookie that does not

(17:37):
have any sugar or seed oils init and there's nothing you can
do about it to do about it.

Speaker 2 (17:47):
So, on a live stream on twitch recently, um, I had
this kid that came in andstarted asking questions about
all these different things andwe were trying to recommend
channels to him to go watch andlearn more and he was telling us
that his dad specificallyforbade him from going to those
channels.
One of those.
One of them was uh, forestvalkyrie, because he was really

(18:10):
interested in all the um, thestuff related to sexual, uh
genome and um trans and all thatkind of stuff and we're like
forest valkyrie, go watch him.
And he was like my dad.
That is literally the person mydad has banned me from watching
.

Speaker 1 (18:30):
Yeah, and so we have a problem.
We have a problem where theyouth aren't getting educated
and that's in part becauseparents are preventing that yeah
, like once you go full dr berg,you know like you're, you're
you're gonna make sure your kidskind of like you're gonna try
and make sure your kids followsuit, and that's really tough

(18:51):
yeah for any like teenagers outthere.
Do the best you can.
It's rough, it's tough man thatis tough but listen, I don't
want all this to be like drearyand like we give up because
everything's bullshit.
Like can we I'd love to for youknow to have we have a
registered dietitian on.
I'd love to kind of get intomore, just like simple things
that people can do, you know, tolike improve their health.
What would be like?
Give me like a like, maybe likethree it doesn't have to be

(19:14):
like top three, but like threetips, what people, what things
that actually people can do toimprove their health yeah, I
mean like nutrition, wise, youknow, wise, you know.
it doesn't have to like, yeah,quit smoking, but like you know,
food Right right?

Speaker 3 (19:27):
Um, I feel like I'm always looking at people's, like
current diets and looking atthe little things that could
improve.
Most people just need to add inlike one more fruit or
vegetable than they're currentlyhaving.
Like just do one more in a day,unfortunately, switching from
beef tallow to seed oils couldbe could be beneficial.

(19:49):
You might lose some people withthat.

Speaker 1 (19:52):
No, no, no, no, no, no, no.
Not on this podcast.
Anybody who's willinglylistening to this podcast.

Speaker 2 (19:58):
Anybody who's listened to 69 plus 12 episodes
of this podcast.
They're all in on the seed oils.

Speaker 1 (20:04):
They're fucking where seed oil chuggers here, it's
totally fine.

Speaker 3 (20:08):
I, to be honest, most of my like quick go-tos.
I feel like I've seen mostlykids lately, so all of my advice
is like to parents about kids.

Speaker 1 (20:17):
Oh, I love that.
Hey, let's get it.

Speaker 2 (20:18):
I would love to get into some of that Cause I get,
would love to get into some ofthat, because I get asked about
that.

Speaker 1 (20:21):
That's exactly what I was just talking about yeah,
we're talking about kids like,yeah, what, what can you know
recommend for the parents, forthe young ones?
What do you say?

Speaker 3 (20:28):
I highly recommend for anyone starting at like age
one or two, looking at thedivision of responsibility I
don't know if you've come acrossthat ever it's kind of like a
bread and butter framework thatuse like every single day to
give parents a little bit ofguidance, because everything's
so ambiguous all the time.

(20:49):
So we say that the parentsdecide when, where and what kids
eat, and the kids decide if andhow much.
So, for instance, parentsdecide when.

(21:18):
So maybe three meals a day, twoto three snacks at regularly
like consistent times, withoutan iPad, that's a mega challenge
.
Obviously there's a lot thatgoes into that, but reducing
screens while eating is helpful.

Speaker 1 (21:33):
I feel like it's good for adults too.
I'm bad at that.
I'll fully admit I'm terriblewith that, but it's something we
should be doing.

Speaker 3 (21:40):
I hate saying that, because when was the last time I
ate without a screen?
100%, I totally agree with it.
With kids you can kind ofcontrol it.
So you know, um, and then thewhat trying to offer at least
three food groups for meals andat least two food groups for
snacks can be just kind of agood, a good start, I like that.

Speaker 1 (22:00):
Can you give like an example, just like yeah.

Speaker 3 (22:03):
So you know, for a snack I like to include
something with protein, likecheese, and then maybe a fruit
or veggie.
So cheese and fruit or crackersand peanut butter, yogurt and
banana.
So trying to have two thingsinstead of just like, like and
even if it isn't the healthiestthing, like, even if it's like a

(22:24):
meat stick or something.

Speaker 1 (22:25):
Yeah, it was like people seem to think that's
healthy lately yeah, yeah, yeah,yeah, that's more like the
carnivore thing coming through.
I think we're like all likeanimal products are like good,
you know, like yeah, it's, yeah,it's no, it's quick and easy
protein.
I'm not saying don't eat, youknow, like beef jerky or
anything, but like you know ingeneral.
Yeah, diversified a little bit.

Speaker 3 (22:46):
Yeah, and then meals like having you know mac and
cheese with veggies and chicken,or something you know having
three different.

Speaker 1 (22:58):
I've heard some dieticians say don't hide the
veggies in their food.
Should we not be doing that?
Is that a bad thing?
Because I've heard somedieticians say don't hide the
veggies in their food.
Should we not be doing that?
Is that a bad thing?
Because I've been hearing thatand I'm like I feel like that's
what I'd be doing, butapparently that's not so good.

Speaker 3 (23:10):
I mean.
So everything exists on aspectrum and like, for some
people that might work, for somepeople it might not.
In general, I think that kidsare really man.
They always know when parentsare up to something and you're
probably just decreasing trustand making them fear food more.
I mean, if you're making likezucchini bread, like, I don't

(23:32):
think you have to outline everyingredient you know, but I do
think in general, hiding thingsprobably isn't a great way to
you know, have a, have a greatrelationship with food for kids.
Some sometimes it might work.

Speaker 1 (23:48):
I mean so it works more for adults, cause that's
what I see Like whenever I watcha video on like sneaky veggies.
People are like I need thisbecause I hate vegetables.
It's the only way I'll eat them.

Speaker 3 (23:57):
Yeah, and I mean you don't have to like.
If you have like cauliflower,Alfredo or like beans and you
know whatever, like kids canenjoy that too.
What am I thinking I've?

Speaker 2 (24:06):
lost it.

Speaker 3 (24:07):
Um, okay, so then you put.
You put three different foodgroups on their plate and have
at least one food that they'llaccept, that you know that they
like, and then they decide ifand how much they eat.
So for people with with twoyear olds, this freaks them out
because a lot of times they'retwo year olds, just not going to
eat.
They're going to have likethree strawberries and then push

(24:31):
their food on the floor.
Um, but the the nice thing isto know that, like, the parent's
job is to offer and they don'thave to force their kid to sit
there and eat.
Yeah.

Speaker 1 (24:41):
With.
Uh, that's pretty much what Ido, like with oakley, because my
daughter she's about a year anda half, just over a year and a
half, and I just like throw abunch of stuff out there.
She loves avocado, right, soI'm just like always throw an
avocado in there and then likethere's just a bunch of other
stuff and like, yeah, some ofit's like chips or whatever and
she eats that great, like youknow, she's eating, she's
growing, she's 99 percentile forlike height she's growing,

(25:02):
she's 99th percentile for likeheight, she's doing everything
but sleeping.
Not sleeping, she's like shit,but like she's eating well,
she's definitely eating well.
So, like I feel like oh, I sawa video recently that was like
um, a mother was talking aboutlike how, at like the same time
every day like it says 2 pm, Idon't really remember she just
takes a bunch of like vegetables, like cucumbers and carrots and
celery and all that shit andjust like throws it out there.

(25:23):
Well, not literally throws it,but like just puts it out
somewhere where, like the kidscan see it and like they'll just
kind of go by and grab it andeat it.
And I feel like that's a reallygood idea, not just for
children, but for adults, likeeven for adults.
Like you just have it, just puta plate of something, and if
you want to put like ranch on itor whatever yeah, like, even,
like, even, you put likewhatever, like fucking bolt

(25:43):
house ranches, they need asponsor.
Those bastards, they're so good,I talk about them all the time.
Um, uh, you just like have itout there, even for like kids,
for adults, like you're justmore likely, just like I feel
like just to eat that stuff, ifit's just there.

Speaker 2 (25:57):
Yeah, that's why I Carrots that are all chemically
bleached and everything Bleachedcarrots Just sit out there,
they're perfectly prepared.
You just grab one, throw it in.

Speaker 3 (26:07):
That's definitely a big way I've changed with
nutrition is my mother.
She prepares everything herself, every single thing, like you
know.
She makes her own granola, shemakes her own breadcrumbs, like
she's committed to the workthat's so great.

Speaker 1 (26:23):
It's so great, it's so great.

Speaker 3 (26:24):
Except for it took me a long time to realize you can
buy a bagged salad or likepre-cut onions and like it's
expensive.
But like time is also aresource.

Speaker 2 (26:35):
Yes, yes it is.

Speaker 3 (26:37):
You know, buying those shortcuts can be really
helpful.

Speaker 1 (26:40):
Yeah, so you agree with that right.
Just like just if you agreewith that right, just like just
if you just put, like you know,fruits and vegetables out like
you're for, like kids you know,consider that generally, you
know helpful.

Speaker 3 (26:53):
Yeah, I think any like that's one thing is just
increasing exposure, like everyexposure is is good.
Um they don't.

Speaker 2 (26:58):
That's probably why I love peace so much is because
every summer my parents wouldget a big bag from a friend's
aunt who ran a big farm and theywere like in the fridge, but
sitting at shelf height, likeright at eye level for me.
So I'd open the fridge, seethem instantly, grab them.
And now it's like oh, I fuckinglove peas, Love peas.

Speaker 1 (27:22):
I'm telling you, frozen peas are the way it's
like.
Oh, I fucking love peas, lovepeas.
I'm telling you, frozen peasare the way it's going.
Whoever, whoever eats cannedpeas, god, those are just like
the worst.
Not as bad as canned mushroomsthat's worse, but it's real bad.
Yeah, oh I agree there I can't,I can't do that, um, but uh,
anything else for like kidsalong those lines, any other

(27:43):
recommendations or kind of like?

Speaker 3 (27:45):
those are the main things yeah, limiting pressure,
like making eating experiencespositive.
Um, and then if they, for pickykids, like any exposure is a
good exposure, whether they'rejust like looking at the food,
whether they're allowing it ontheir plate because, like some
kids, won't even let you put afood on their their plate
without panicking.

Speaker 1 (28:04):
So so I think a lot of parents see like if they
don't eat it, if they don't eatthe food, it's a failure, right,
if they put it on the plate andthe kid didn't eat it, then
like, well, that's useless, I'mjust not going to do that again,
whereas, like I think just kindof see, they see it every day
and they're like, oh, I don'treally feel it today, but maybe
eventually they're like, okay,I'll try it.
And then, hey, they tried itand that's like a step in the
right direction.

Speaker 3 (28:23):
Yeah, like if one in every 30 times they actually try
it, that's, you know.
I mean obviously food waste islike something.

Speaker 1 (28:30):
Right, right, you have the same one.
You put back, keep putting itback there, put it in the fridge
, you take it back, you put iton their plate.

Speaker 2 (28:35):
You're like eventually as the kid that like
this was before I was evendiagnosed.
But I have the autistic foodaversion thing and so there were
things that if they were on myplate I would vehemently not
touch them.
That was my brother, and that'sit's important for the parent

(29:00):
to know that's not a failure ontheir part.
That's not bad cooking, that'snot anything like that.
It's just there is a texture inthat food that does not um, not
bad cooking, that's notanything like that.

Speaker 3 (29:05):
It's just there is a texture in that food that does
not agree with this child andthat's probably a good thing,
where I should add a caveat that, like kids with autism or any
kid, but more so with kids with,like, some kind of
neurodiversity are more likelyto have arfid, which is just an
eating disorder, and a lot ofthe tips I just provided may not

(29:26):
work as well for ARFID.
You might actually need, like afeeding therapist or something
a little more.
you know, so like if those tipsdon't work like you, can leave
them behind.

Speaker 1 (29:39):
Do you see anything?
Parents do you see them do abunch and you're like, oh,
that's not, you really shouldn'tdo that so much.
Is there anything like thatthat you see?
I mean you don't have to nameparents.

Speaker 2 (29:50):
Like oh man, that's Greg I see him.

Speaker 1 (29:54):
He's just doing the shittiest things.

Speaker 3 (29:57):
But like I, feel like I'm always leaving kind of
depleted and sad, always leavingkind of depleted and sad.
But oh gosh, I definitely.
I mean, some kids are notgetting any fruits and
vegetables and the parents willjust be like, oh well, they
don't like them.
And I'm like your child is too.
They don't know what they like,like you have to keep offering
them.
You don't force them to eatthem, but you cannot just stop

(30:19):
offering broccoli because theyprefer the dino nuggets.

Speaker 1 (30:22):
Like right, that's your.
Is there a balance betweentrying a bunch of different new
foods or continuing to try thesame ones over and over again,
like after a certain number oftimes?

Speaker 3 (30:31):
is it better to be like all right, let's try a
different food that they mightlike, something like that I
guess it sort of depends on theage because, like when you're
first introducing foods, thereis something to say about like
repeating exposures or repeatingthe same foods so that you like
can roll out allergies andstuff.
But in general, variety is good.
Um, like I said, always havingone familiar food on the plate

(30:55):
so that they know that there'ssomething safe for them to eat,
it's usually a good, good choiceso just rotate foods, see if
they don't like it, try it again.

Speaker 1 (31:03):
Maybe eventually like okay, let's try a different
choice.
So just rotate foods, see ifthey don't like it, try it again
.
Maybe eventually like okay,let's try a different food, put
it on there and just keepoffering it, would it?

Speaker 2 (31:09):
even be worth it for parents to just kind of loosely
journal that we tried this, theydidn't like it.
We'll try it again 30 dayslater.
Tried this, they loved it.
Keep that in rotation.

Speaker 3 (31:22):
Yeah, you could do that.
And also you could say say,well, they did not like the
steamed broccoli, but we'regonna try roasted right, that's
a good idea you know, add cheeseto it right butter fritters or
you know who knows yeah, make ittaste better.

Speaker 1 (31:38):
I've recently I saw the video, I was gonna try it
like the smash broccoli whereyou like steam, where you cook
broccoli like you know, youblanch or whatever, and then you
smash it right onto like, uh,parchment paper and you put like
cheese on it and then you roastin the oven and you make like
broccoli chips or something.

Speaker 3 (31:52):
Yeah, no that's great , I feel like that.

Speaker 1 (31:54):
Kids and adults, man people just do not like
vegetables.
I get that ass all likeconstantly like man vegetables
so good for me, but they tastelike ass and I'm just like I
don't know.
What do I do with that, likemake them better?
Like I don't, I don't, I don'tknow I, I struggle.

Speaker 3 (32:09):
I feel like I enjoy most vegetables, so that's hard
like I don't know it's a toughlike I don't like.

Speaker 1 (32:17):
Okay, I will say like , making vegetables taste good
is more difficult than likemaking fruit taste good.
So, like most, I would say Idefinitely a lot more fruits
than vegetables, because it'sjust easier for me to grab, like
, oh, there's some dried mango,oh, there's an apple, it's a
banana, I just put it in my facehole, it's easy, whereas
vegetables like okay, let mesteam it, let me you know.

(32:38):
Like, add this stuff, add thatstuff.
It's just more difficult.

Speaker 3 (32:41):
So like they've only experienced the canned peas, you
know, or the they haven'texperienced like the best way to
make, like so many people wenttheir entire lives thinking they
hated Brussels sprouts and thenthey became trendy and they had
like roasted Brussels sproutsand I was like, wait, I love
these.

Speaker 2 (32:59):
So sometimes it's just finding the way that
they're prepared I think for meit comes down to viewing
vegetables as a way to influencethe texture of a meal.
So if you have a meal that's ingeneral kind of soft or
something and you want to getsome crunch in there, you could

(33:21):
put a little bit of a stringedcarrot or something.
If you have, you know you gotyour good old meat and potatoes.
You need something that's alittle bit softer.
Then you can steam the peas.

Speaker 3 (33:34):
One thing that worked really well for me with my
adult picky eating which I'mfine with vegetables, but
seafood and like blue cheese,you know, some of those weird
anything that swims freaks meout a little bit.
I got really into survivor atsome point and you know how they
have those like challenge wherethey make them eat weird things
.

Speaker 1 (33:54):
That's in most shows these days.

Speaker 3 (33:55):
Okay, so they'd be like eating bugs or something.
And I got obsessed enough withsurvivor to where I was like I
want to go on Survivor, which isridiculous because I'm which is
everybody so.

Speaker 1 (34:08):
Oh, I totally get that.
Yeah, like I would do superwell.
I'm starving and I can't takeit anymore.
It's day one.

Speaker 3 (34:14):
I'm allergic to discomfort and like cold and
hunger and I would.
I would not do well, but I eatbriefly.
So eat bugs is your suggestion,so my thought was like well, if
I'm going to be on Survivor, Ihave to prepare myself.
So I started like eating olivesand like eating you know the

(34:34):
weird fish when someone elsewould order it, and it actually
worked for me.
I don't know why that motivatedme.

Speaker 1 (34:40):
We need all the fucking weird tips we can at
this point like night.
As we said, 90 of people don'teat fruits and vegetables, so
like we need any weird, likestrange.
Hey, if it fucking works.
Man, you know, here's how I getmore vegetables.
I order chinese food.
That's what I do, because theymake.
They make their vegetables goodas shit.
I like it always get like thebroccoli or the mixed vegetables

(35:03):
or whatever, and then I'll getit like their tofu or shrimp.
That's pretty much my thinglike oh it's got oil on it.
Yeah, that's what makes it tastegood and that's why I eat it.
So at least then I'm getting,like you know, my broccoli and
whatever else they put in there.

Speaker 3 (35:15):
It works I definitely agree, even if you're adding,
like sugar, fat, salt, if you'remaking your vegetables taste
good, that's.
I mean obviously there's alimit, but like, like you should
be aware of what's on your food, but for a lot of us just
getting in those veggiesimportant.

Speaker 1 (35:30):
Like most people aren't fucking doing that.
So like whatever it like, justif it makes it.
I think that's where a lot ofpeople get caught up, like how
many times have you seen that?
They're like oh well, you addedthat to your vegetables.
That cancels it out.
Get the fuck out of here.
It cancels it out.
Get the fuck out of here.
It cancels it out.
It's just what are you?
Are you saying that with acigarette in your hand?
Cool, thanks, joe.
I appreciate that.
Like whatever.
Like who cares?

(35:50):
It's cheese, it's ranch, it'swhatever it works, it's fine.

Speaker 3 (35:54):
That was a point in my life where I thought ordering
like a you, because they reallyscared dressing.

Speaker 1 (36:01):
You know how many calories are in that dressing.
You know what you know.
The fats in that dressing willhelp you absorb the vitamins in
the in the greens that you'reeating.
That's bullshit.
Get that out of here, stupidgosh yeah, definitely any baby
steps.

Speaker 3 (36:16):
Actually, my favorite , one of my favorite stories
from this year was this family.
Their kids weren't eating.
They were offering their kidsvegetables maybe once a week in
the form of like an onion andlettuce on a burger.
So I was like, okay, well,maybe we can set some goals
around, like maybe trying afruit or vegetable.

(36:36):
They're like, okay, what wouldthat look like?
And they said they mentionedthey liked ramen.
So I was like what, if you like, put like carrots in your ramen
or something I don't know.
I'm like stretching, trying tofind something they'd be
comfortable with.
And the mom was like, whatabout parsley?
And I was like, yeah, I mean,sure you could do parsley.

(36:56):
And she was like like thesprinkle kind and I was like, I
mean, every step counts.

Speaker 1 (37:04):
I suppose that could be the goal yeah, you're
stretching it like as thin asyou can right like that's
essentially getting rid of fooddyes.

Speaker 3 (37:11):
That's the equivalent of how little the impact would
be sprinkling some dried parsleyon your food.

Speaker 1 (37:18):
It does make it look better.
That's how those fancy peopledo it.
You know you gotta put somegreen shit on there yeah, a
little green shit.

Speaker 3 (37:23):
You can mark the price up five bucks yeah, man,
this got cilantro yeah, babysteps are good, but there is a
point where they get I thinkit's just like fine.

Speaker 1 (37:33):
For me it's just finding the things that you like
and then just eating those andlike I I I'm fucking basic as
shit.
Like I like avocado toast, likeI still eat it like about every
day, but like a lot of the daysa week I'm like have an avocado
always piece of sourdough, Ilike tomatoes on there and
everything, bagel seasoning andI eat that really often and it

(37:53):
works like that.
You just kind of have to findthose things that you like Like.
Ok, I like peanut butter andjelly.
Like you give shit to peanutbutter and jelly, it's fucking.
Peanut butter and jellysandwich is great.
Man especially gets like wholewheat bread.
It's fantastic.
It's just kind of like findingthose foods that you can eat on
a regular basis that arerelatively easy to make and you
know like are fairly nutritious.
That's what.

Speaker 3 (38:13):
That's what's about to me I definitely agree having
like the staple foods so that ifyou don't have like a fancy
idea of what you're gonna make,that you always have a backup
that's relatively nutritious andyou like and it's easy yeah,
like I like the bird's eye powerblends I've talked about those
a lot like the frozen likevegetable packs, like what stuff

(38:33):
like that.

Speaker 1 (38:34):
Do you have any of your go-to like in your daily
routine?
Do you have like simple thingsthat you're just like I just
fucking pop that in, I eat that?

Speaker 3 (38:40):
peanut butter toast every morning.

Speaker 1 (38:42):
Like peanut butter toast and an orange is just like
my go-to breakfast I love thatlike but it's missing the jelly
well, the orange kind ofreplaces the jelly for me
because you got the sweetness,whereas, like the jelly has the
sweetening.
You know what I'm saying.
I I get, I like orange and youknow.
And peanut butter on toast,that's good.
Banana also throw that on therewith like cinnamon, fuck man,

(39:04):
that's good.
Oh, you know what, if you getlike those cacao nibs.
So you know, if you have youever had cacao nibs, you have
cacao before they're likethey're like the little cocoa.
They're from like the cocoa peapod or bean, where the fuck it
is, and they're like fermentedand they're crunchy and sort of
chocolatey.
Now I told someone about it andI met them in person.
They were a fan.
They're like hey, I just triedto eat the cacao nibs.

(39:25):
They weren't very good.
I'm like, oh God, no, you don'tjust like fucking M&M, them
shits.
You can't just like put a bunchin your hand and toss them back
.
It doesn't work like that.
You have to put them on foodsthat chocolate would be good
with.
Like I love you.
Take peanut butter, banana,cacao nibs, that cinnamon
banging so good.
That took you like threeminutes and it's cheap as shit.

Speaker 3 (39:47):
I definitely made them.
I put them in like a random icecream that I made or something.

Speaker 1 (39:51):
That's good too.

Speaker 3 (39:52):
That was good.

Speaker 1 (39:53):
I like that.
Yeah, I like that.
What do you have Like othercause it prices.
Always people are talking aboutthe price.
What do you recommend for likeyou know cheaper shit?

Speaker 3 (40:01):
the affordable side.
Yeah, yeah, I mean, I'm a bigaccidental waster of fruits and
vegetables.
So frozen is nice because thenyou're not wasting everything.
So I really do enjoy frozenfruits and veggies.
Also, like this is bad if youdon't have good food, like
certain food access, but TraderJoe's cuts my grocery bill in

(40:25):
half.
I know not everyone's near oneand not everyone likes them I
feel that way about aldi.
That's what they got, reallygood prices yeah if you can find
a store that sometimes it'sliterally just the store, not
even I mean people of costco,like you know, they're different
stores that are helpful.
Um, yeah, I think the problemis everyone has like a different

(40:45):
threshold for how much timethey're willing to spare to prep
food, and a lot of the cheapestfood the longest to prep and a
lot of the people who needcheaper food also don't have a
ton of time.
So that's.

Speaker 1 (40:59):
You know I say get some potatoes, get some potatoes
, roast them all at once, likeyou know, like some like russet
potatoes, and then throw them inthe fridge.
Like you know, you just havethem for whatever.
I like to just like add beansto it or whatever.
But like you got the costco,like rotisserie chicken,
something like that you got yourpotato.
You talked about frozen stuff,frozen fruits and vegetables.
Obviously you have to buy themorganic because if you don't,

(41:20):
it's basically poison duh.
But like other than that youget.
You just get like a frozen thingyou like you throw it on a
plate.
Plus, like we talked about thisa few times, like the resistant
starch.
You know people like potatoes Ihave insulin resistance.
If you cook potato and then putit in the fridge it creates
more.
It goes through starchretrogradation, which kind of
sounds like a new Marvel villain, but like it, just, you know it

(41:50):
makes it more.
It makes more resistant starch,which is basically fiber, kind
of the same thing, and so it'slike better for your blood sugar
, so it's great for those sortof people.
And then like, yeah, beans aregreat for like your blood sugar,
that sort of stuff.
Like just keeping that shitsimple.
Can I say have you tried uh,bush's uh zero sugar baked beans
?
Fuck me, those are good.
I cannot I have.
I love sweet, I, I'm a, I'm,you know I drink diet sodas and
shit, like a bunch Like I lovethat.
Just like punch you in themouth sugar, like that.

(42:11):
That that's that's what I kindof go for.
And those bushes, if you'relike me, gets yourself some like
zero sugar, um, bushes, bakedbeans and they add fiber to them
, which is wild.
What is this?
That is wild like what's thesweetener in them?
Oh, I'm sure it's likesucralose.
I mean I like it, so it has tobe artificial.

(42:31):
I'm sure it's not fuckingstevia.
If it's stevia, I knowimmediately like get that shit
oh yeah, occasionally, likeoikos pro does stevia and I can
handle that, so every once in awhile I can do a stevia, but
most of the time that shittastes like ass.

Speaker 3 (42:43):
I'm like no, no, no, thank you, but like, yeah, the
artificial I actually work withthe one population that can't
have aspartame, so I do peoplewith pku I do that's like my
most of the week I'm workingwith people with pku um, so I
actually do pay.
Pay a little bit of attentionto what which artificial
sweeteners and what so I thinkthat one's sucralose.

Speaker 1 (43:05):
I'm pretty sure it's sucralose.
As for tame, I feel like it'smostly used in like uh, like
your diet sodas and stuffliquids.
I don't see it in like foods asoften it definitely.
It definitely is there the gumand whatnot, but like gum is a
big one, but I don't see it too,often in like foods also, you
should maybe define PKU for theaudience.

Speaker 3 (43:26):
Yeah, that's okay.
So it is an inborn era ofmetabolism where you can't
metabolize the amino acidphenylalanine, which is just in
all protein.
So basically, individuals withPKU have to have a highly
protein restricted diet, some aslittle as like four grams of

(43:49):
protein a day.

Speaker 1 (43:50):
I did not know that.
That's crazy.

Speaker 3 (43:53):
Yeah, and of course they'll have to grow.
So we have like special medicalformula that has all of the
amino acids without thephenylalanine.
So they'll have maybe.
I mean, and there's, it's aspectrum.
It depends on how much of thelike enzyme you have.
So some people can have, youknow, almost as much as anyone

(44:14):
else and some people can havelike very, very restricted diets
.
Um, yeah, it's, it is veryinteresting.

Speaker 1 (44:24):
How, how, how do you only have four grams of protein
a day, like I'm literallysitting here like fruit, like a
serving of watermelon has likeone gram of protein.
Like how do you even get tothat?
Like that low of a state it isnear impossible at that level.

Speaker 3 (44:40):
That's really restrictive.
Um, but there are some lowprotein foods that are made out
of like starch.
So, yeah, there's somecompanies that make like pastas
and stuff like that that arejust out made out of starch, so
there's no protein.
So they'll use some of thosealternatives Because, like pasta
, a serving of pasta is sevengrams of protein, right, exactly

(45:01):
.
So, like people with PKU, notall of them are able to have
pasta because which people thinkof it as a carb?

Speaker 1 (45:08):
Right, no, like a lot of, like your whole grains and
stuff, like even nuts and seeds,like all that shit, like
protein, like that's just like.
The only thing I think of islike fruits generally are pretty
low to mostly, well, a lot offruits and vegetables.
Unfortunately, like somefamilies will gravitate more

(45:29):
towards, like some very ultraprocessed foods because they're
like I mean at that point,though, like it's hard for me to
blame them because, like you'rejust trying to do whatever you
can.
It's definitely like I mean,yeah, you pick your battles
right like if a zebra cake'sgonna keep me alive, then fuck
it, I'm gonna eat a zebra.

Speaker 3 (45:46):
Yeah, and a lot of kids will eat very high sugar
diets or like.

Speaker 1 (45:51):
Yeah, gummy bears don't have any protein.
Exactly, I'm going to be honest, like, if I'm like you, you
need less than 10 grams ofprotein.
And I'm like, give me thefucking jujy fruit, give me the
Swedish fish.
Like I'm going to at least stayalive.

Speaker 3 (46:04):
And I should give a more moderate example of like 10
grams of protein.

Speaker 1 (46:09):
Oh yeah, no, moderate as a 10.
Okay, like 10 is still like solow, like we're talking like in
most like states now are likeyou need a gram per pound of
body weight per day, so let meget 200 grams Now, like 10 is a
fucking drop.

Speaker 3 (46:23):
And they do so.
There's a medication that isapproved for adults and it's an
injection and it has kind ofchanged things so that some
adults can like actually havelike massive amounts of protein.

Speaker 1 (46:36):
So it's like a Bino, but for Tylalanine.

Speaker 3 (46:40):
Yeah, it's like technically kind of like is it
an enzyme replacement?

Speaker 1 (46:45):
I don't want to say the wrong thing, so like lactose
, like we need to take lactateor whatever so they can break
down lactose.

Speaker 3 (46:54):
Except for it's like a twice daily injection and you
can go into anaphylactic shockat any time with it.
So it's a pretty serious drug,but it can drastically increase
the amount of protein you'reable to have.
What a trade-off drasticallyincrease the amount of protein
you're able to have.
So people who are people whowere raised having like 10 grams
of protein a day all of asudden have to have like 70
grams of protein a day andthey're like wait, how do I?

Speaker 1 (47:16):
how that's crazy, man .
Well, I'm glad they at leasthave something.
I guess, even if so, do youalso just have an epi pen, like?
Here's my first injection and Ihave the second one just in
case.

Speaker 3 (47:27):
I think it's pretty rare that that actually happens.
But yes, people are supposed tokeep an EpiPen on them at all
times and no one has ever diedfrom anaphylactic shock from the
drug.

Speaker 1 (47:40):
It's good to know that's wild man yeah.
I feel so.
Anybody who can't have protein.
I'm sorry, that's wild man.
Yeah, I feel so.
Anybody who can't have protein.
I saw like, even, like, evenbeans.
I love beans you can't evenhave like that's just terrible.

Speaker 3 (47:51):
This is an even weirder story.
There was a patient.
There's something.
Have you ever heard of a ureacycle disorder?

Speaker 1 (47:59):
Probably not, I don't know if I have.

Speaker 3 (48:01):
You wouldn't need to.
Most people never need to knowthat term in their life, but
it's even more rare than PKU.
But it's a metabolic disorderwhere you can't have much
protein or else you get too muchammonia buildup and it becomes
incredibly neurotoxic.
Who was undiagnosed?

(48:24):
Because most of these disordersare diagnosed on the newborn
screen and um, a lot of thesedisorders weren't like
diagnosable until 2000s.
I mean, we're still adding ondifferent disorders, so this
person was never diagnosed.
And they tried the carnivorediet.
Oh shit they're so well, and Inow I feel insensitive because

(48:45):
they they unfortunately did passaway, but like, oh, can you
imagine how bad of luck you haveto have to have like an
underlying metabolic disorderand then you try carnivore and
yeah, yeah, one of the manyreasons fad diets are maybe not
the way to go.

Speaker 1 (49:02):
God damn, that's terrible.
Any other weird stories,because we've been going for a
little, I want to.
I'd love to finish up with morelike any kind of any other,
like weird stories or like justrandom things.
You're like, oh man, that wasstrange, or whatever, because
those are the fun ones.
Right, eat your fiber.
That's boring.
We all have heard.
What about that weird storythat happened?

Speaker 3 (49:20):
oh man, no, I'm, I mean oh because I'm sure you see
some pretty like rare thingsand, like you're, you know when
the people with the clienteleit's all very like, you know,
rare disorders, where I guessit's it's shocking to see, I
think, that there's sorry, nowI'm like let me, let me think
about what I'm saying before I,before I say it.

Speaker 1 (49:41):
I don't think about what I'm saying before I say it.
I just start talking and thenwords happen.

Speaker 3 (49:50):
Well, don't think about what I'm saying before I
say I just start talking andthen words happen well, and
that's like your brain catchesup eventually.
Exactly mine's to have liketiktok, where you can erase
everything you said like 12times and oh yeah, backtrack.

Speaker 1 (49:55):
And then all of a sudden you're on a podcast and
you're like I just said that inreal time and I can't erase oh,
it doesn't matter, we don'terase our mistakes, I just a lot
of times if you seen my videosa lot of times I just keep them
in there.
I grabbed dry ice with my barehands the other day.
That was fun.

Speaker 2 (50:11):
I fucked up the intro to the episode three episodes
ago.
I left that in there.

Speaker 1 (50:16):
Yeah, you're like ah, fuck it, who cares, doesn't
matter.

Speaker 3 (50:19):
I don't know.
There are so many randomstories that I think about that
are eluding my mind right now.

Speaker 1 (50:26):
Any other like weird, like cause I've never even
heard like some of the like theweird conditions, like any other
, like you know, pku, likethings that you see, that, like
you know people deal with.

Speaker 3 (50:34):
Well, and this is good timing to talk about it,
because the new but so a lot ofthem are found through the
newborn screen and there havebeen some administrative changes
Thanks to our new oh.

Speaker 1 (50:49):
RFK is making everyone healthy again.

Speaker 3 (50:51):
Yeah, so we eliminated, like the advisory
committee on heritable disordersand infants and children.
So that kind of affects thenewborn screen and people don't
realize how serious that is.
But like that, had we hadre-cycle disorders on the
newborn screen when thatcarnivore man was born, he would

(51:16):
be alive.
So like the newborn screen issuper important.
Um, so most of these disorderslike MCAD medium chain acyl-CoA
dehydrogenase disorder isactually more common than you
would think.
Um, that is a fatty acidoxidation disorder, so like you

(51:39):
can't break down medium chainfats, so MCTs.

Speaker 1 (51:43):
That's the healthiest thing you could possibly have,
according to people on theinternet.

Speaker 3 (51:46):
so mcts that's the healthiest thing you could
possibly have, according topeople on the internet, and so,
yeah, and actually that's been aproblem because, like now,
there's like sneaky sources ofmcts, because they're like
throwing in everything.

Speaker 1 (51:55):
Put that coconut oil in there.

Speaker 3 (51:56):
It'll make everyone healthy um, but the problem with
that is they don't always havelike.
They can become hypoglycemicreally quickly.
So you have to avoid prolongedperiods of fasting, which at
some ages can be three hours.
So babies, parents have to wakeup, every single.

(52:16):
They have to wake up everythree hours for months and
months.

Speaker 2 (52:20):
That sounds rough.

Speaker 3 (52:21):
Just to make sure that their baby doesn't die in
the middle of the night, andit's thought that that was
possibly one of the causes ofsids um interesting yeah, um,
it's been on the newborn screensince, like I want to say like
early mid 2000s, so we wouldn'thave been screened for it, but

(52:42):
like your daughter was right umhow do you know how rare it is?

Speaker 1 (52:48):
like, like, what the percentages on that?

Speaker 3 (52:51):
I don't know.
It's one of the more common ofthe rare diseases.
I'm gonna I shouldn't guess,but if I were I mean pk's.

Speaker 1 (53:00):
U is one in ten thousand so one in ten thousand
still feels like kind offrequent to me yeah, I.
They are our most common typeof patient how many people live
in the United States 300 millionor so, I don't remember exactly
how many, but like there's alot of people, so what in 10,000
adds up pretty damn quick,right.

Speaker 3 (53:20):
Yeah, right, yeah, that's the.
It's easy to like imagine thatthese like rare disorders like I
know.

Speaker 1 (53:26):
Canada.
Yeah, it's easy to imagine thatthese rare disorders.
I know Canada has at least30,000 people, so there's like
what, three people with PKUthere?
Damn, that sucks for thosethree people.

Speaker 2 (53:35):
I don't know.
I think your numbers are alittle high there.

Speaker 1 (53:37):
I was trying to be generous.
Okay, Give me a second.

Speaker 3 (53:40):
But yeah, that's my soapbox about the newborn screen
Super important.

Speaker 1 (53:47):
It's important.
Apparently screening for healthdisorders is important.
I mean, no one would have seenthat coming.
What are you going to do?

Speaker 3 (53:56):
I don't think it's in danger of going away, but
future, there are so many thingsthat they've added to over the
years.
We want them to keep addingthings that are appropriate.

Speaker 1 (54:06):
Okay, okay, hear me out, though what if we got rid
of that and then gave babies rawmilk?
Would that that like?

Speaker 3 (54:12):
that's.
I swear to god, 90 of mycontent is talking about people
giving raw cow's milk, rawgoat's milk, just weird
combinations of coconut oil totheir babies.

Speaker 1 (54:26):
Oh yeah, well, it is natural, so it's therefore
better.
Yeah yeah, definitely, fucking,giving people synthetic
injections so they can eat food.

Speaker 3 (54:36):
Stupid, well actually there are case study reports of
people giving their babies rawgoat's milk and it flagging the
newborn screen because they havesuch severe like metabolic
abnormalities from the amountsof like potassium and oh god oh
yeah, the goats wait so goat'smilk is not made for humans, not

(54:56):
, is that?
True, the baby humans okay eveneven if it's pasteurized.

Speaker 1 (55:03):
Shockingly, the animals are meant for, to give
it to their own youth.

Speaker 3 (55:07):
Okay, I guess, fine and then someone's always gonna
comment, well, what, what ifyou're starving to death?
I'm like, yeah, just fine inthe video.
I should have made the video 10minutes cover every situation
imaginable cannot believe Ididn't didn't mention that oh,
oh shit.

Speaker 1 (55:26):
Oh, that's funny well , I I mean okay, so yeah, I, I
guess we've been recording forlike an hour here.
Any other tips?
Just okay, let's.
I want to finish it up withadults.
Okay, like any other tips forjust like adults.
Listen, everyone's struggling.
None of us are getting enoughfiber, none of us are eating
fruits and vegetables, anythingyour eggs are 11 bucks.
Eggs are $11.

Speaker 3 (55:48):
Yeah, stop with the perfection.
Just try to do your best atevery meal, whether that you
know, I mean every.
I think people just get socaught up in perfection.
People will tell me, oh, I'm anall or nothing person.
And I'm like, no, you're not anall, or?

Speaker 1 (56:03):
nothing person.
You're a nothing person, thenYou're a nothing person, then
you're a nothing person.
If you're an all or nothingperson, you are therefore a
nothing person because you'renot going to be able to do it
all.
And fucking perfection is theenemy of good.
All right, like, stop trying tobe perfect at everything.
Pick one meal even, and justlike something.

Speaker 2 (56:23):
Damn in moderation, where the bar is on the floor
the bar is on the floor.

Speaker 1 (56:26):
We're stepping over that shit, okay, and you can do
that.
But if you're gonna try andlift the bar up with 800 pounds
on it, like you're trying to dowith your all or nothing
approach jared, then it's notgonna fucking work.
I like to pick random namesbecause there's always like one
person's gotta be like oh shit,you're right, I gotta stop doing
that the subway guy is jaredright I yeah well, so I try not

(56:50):
to maybe the subway guy listensto us oh, in prison in prison.

Speaker 3 (56:54):
Well he must.
I mean, I don't know, would youconsider eating all subway
sandwiches pretty, all in oh, Imean, I guess it was.

Speaker 1 (57:01):
I guess it went all in and look how it turned out,
for yeah.

Speaker 3 (57:04):
You don't want to do that.
You want to be moderate, oh no.
But truly like, all of us feellike that compulsion to like, go
all into a diet and that like,if we mess up, then we just,
whatever, I'll start tomorrow,but avoid doing that and just
say like, okay, like I ate moreat this meal.

(57:25):
I'm having a burger for dinner.
Let's get some chlorinated,bleached baby carrots.
Serve with it.

Speaker 1 (57:33):
They're super clean, and they clean out my insides
too.

Speaker 3 (57:36):
That's how I detox yeah, and the convenient,
convenient food, my words ofwisdom, no one ever knew that
make it, make it cheap,convenient and all that good
shit, and just stop fuckingworrying so much damn man you
worry about everything.

Speaker 2 (57:54):
If people want more of your words of wisdom, where
should they go?

Speaker 3 (57:57):
um.
So I am on tiktok and instagramand threads and they're all
suzanna, richie rd um andsuzanna is one n and richie is
RITCHEY.

Speaker 1 (58:07):
And go watch those 10 minute videos where she covers
everything.

Speaker 2 (58:11):
You could Okay, but while we're talking about a
similar topic here, I did wantto say that I was thinking of
doing a subathon on Twitch formy birthday in a month and we
all know everybody listeningknows I fucking hate bananas, so
I'm thinking I'm gonna make oneof the sub goals make rob eat a

(58:34):
banana on stream I it's not onebanana, it's not good enough.
Five bananas, five bananas, thisis well, then there there'll be
multiple tiers okay well, oncethe first sub goal will be one
banana, the next sub goal willbe five bananas.

Speaker 1 (58:49):
I want five.
I want at least five bananas.

Speaker 2 (58:52):
All right.

Speaker 1 (58:53):
All the potassium.