Latest / Dr Justin Coulson's Happy Families / #1216 - Nutritional Deception: What They're Not Telling You About Kids' Food

Transcript

#1216 - Nutritional Deception: What They're Not Telling You About Kids' Food · Dr Justin Coulson's Happy Families

• 0:06
  Speaker 1: What do those food labels mean? How can we understand
• 0:09
  Speaker 1: them so that we can make sure that we're nourishing
• 0:11
  Speaker 1: our children with the stuff they need to have the
• 0:13
  Speaker 1: energy and the vitality to live happy, healthy lives. Today
• 0:17
  Speaker 1: it's a conversation about kids, diet and what we put
• 0:21
  Speaker 1: in our shopping trolleys. Hello and welcome to the Happy
• 0:24
  Speaker 1: Families Podcast, Real parenting Solutions every day on Australia's most
• 0:28
  Speaker 1: downloaded parenting podcast. My name is doctor Justin Couson and
• 0:31
  Speaker 1: today I'm joined by pediatric dietitian, TV commentator, founder of
• 0:36
  Speaker 1: Nourishing Kids and Nourish with Karina and mum of two
• 0:40
  Speaker 1: Karina Savage to talk all these things. Hey, Karina, thanks
• 0:43
  Speaker 1: for being on the pod today.
• 0:45
  Speaker 2: Hi, thanks so much for having me. It's great to
• 0:47
  Speaker 2: be here.
• 0:47
  Speaker 1: Whereabouts does this conversation find you?
• 0:49
  Speaker 2: Corina? I am in Sydney today, Sydney Mclinic.
• 0:53
  Speaker 1: Karina. When we go shopping with the kids, we're marching
• 0:57
  Speaker 1: up down the aisles pushing the supermarket trollie and we
• 1:01
  Speaker 1: pull that thing off the shelf and look at the
• 1:02
  Speaker 1: back of it to see the ingredients. What are we
• 1:05
  Speaker 1: looking for? Because this is confusing there are so many
• 1:09
  Speaker 1: different categories proteins, sugars, carbohydrates, per serving, per hundred grams,
• 1:14
  Speaker 1: what's the stuff that matters most if I want to
• 1:16
  Speaker 1: make sure that I'm feeding my child healthy food.
• 1:20
  Speaker 3: Justin I think we as parents in twenty twenty five
• 1:24
  Speaker 3: have it tougher than any other parent has ever had
• 1:27
  Speaker 3: it in terms of trying to understand what is a healthy.
• 1:31
  Speaker 2: Food choice for our child or for our family.
• 1:34
  Speaker 3: Currently, with our current food standards and food labeling laws,
• 1:40
  Speaker 3: manufacturers can really use a lot of deception around food labeling,
• 1:46
  Speaker 3: and as parents it's really tricky. Hopefully, in the future,
• 1:50
  Speaker 3: with a lot of you know, I guess encouragement from
• 1:55
  Speaker 3: people such as myself and groups lobbying for this, we
• 1:59
  Speaker 3: will have better food labeling laws in the future where
• 2:03
  Speaker 3: food manufacturers cannot be as deceptive.
• 2:05
  Speaker 2: But currently they.
• 2:06
  Speaker 3: Are able to pour as much salt and sugar into
• 2:08
  Speaker 3: food as they want. They are currently able to label
• 2:12
  Speaker 3: things organic good for us basically when they're.
• 2:16
  Speaker 1: Not hold the phone, hang on a sec. I didn't
• 2:19
  Speaker 1: know this. So they can use the word organic, yeah,
• 2:22
  Speaker 1: even if food is not organically grown up.
• 2:25
  Speaker 3: Well, sorry, they can use the word organic and it
• 2:27
  Speaker 3: is actually organic, but they will use the label organic
• 2:31
  Speaker 3: to make it sound healthy when there's a bucket load
• 2:34
  Speaker 3: of sugar poort into it.
• 2:35
  Speaker 1: So what you're saying is that it already feels overwhelming.
• 2:38
  Speaker 1: The information we get is contradictory, and the food industrial
• 2:41
  Speaker 1: complex is using deceptive marketing to make things seem better
• 2:44
  Speaker 1: for our kids than they actually are.
• 2:46
  Speaker 3: Absolutely, when we've had a recent review of our foods
• 2:49
  Speaker 3: in Australia, ninety percent of them of baby and toddler
• 2:53
  Speaker 3: food did not meet international guidelines, and our food marketing
• 2:57
  Speaker 3: is where a lot of it came down.
• 2:58
  Speaker 2: Of food labeling.
• 3:00
  Speaker 1: Was always of the opinion that in Australia we had
• 3:01
  Speaker 1: really great legislation and we didn't have to worry about
• 3:03
  Speaker 1: the stuff that they're worried about in America because they're
• 3:05
  Speaker 1: a bit crazy in the US when it comes to
• 3:08
  Speaker 1: commercialization and big farmer and big food and big tech
• 3:13
  Speaker 1: and that sort of thing. I thought we were alway
• 3:15
  Speaker 1: better than that here you're suggesting.
• 3:16
  Speaker 2: No, no, absolutely not.
• 3:18
  Speaker 3: We have toddler foods marketed as ninety seven percent fruit
• 3:22
  Speaker 3: and yogurt that is actually worse than white chocolate when
• 3:26
  Speaker 3: you flip it around and you look at the ingredients list.
• 3:28
  Speaker 2: It's got more.
• 3:29
  Speaker 3: Sugar in it than white chocolate. Yeah, it says on
• 3:32
  Speaker 3: the front of the label. They are allowed to say
• 3:35
  Speaker 3: ninety seven percent fruit and yogurt. It's unbelievable.
• 3:37
  Speaker 1: Okay, So I asked you about the labels a second ago,
• 3:41
  Speaker 1: But I'm going to tell you what I do.
• 3:43
  Speaker 3: Yeap.
• 3:44
  Speaker 1: In our family, we are, I would say, far more
• 3:47
  Speaker 1: health conscious than most families. We try as much as
• 3:51
  Speaker 1: possible to just eat whole foods. We try not to
• 3:53
  Speaker 1: eat stuff out of packets. But if I'm going to
• 3:55
  Speaker 1: eat something out of a packet, I don't understand. Even
• 3:58
  Speaker 1: though I'm born in the nineteen seventies, I still don't
• 4:02
  Speaker 1: really know what I'm looking for in terms of the
• 4:05
  Speaker 1: nutritional information. So I tell my kids look at the
• 4:08
  Speaker 1: ingredients list, and if sugar or salt is in the
• 4:11
  Speaker 1: top five, then it's a highly processed, highly unhealthy and
• 4:15
  Speaker 1: probably quite an addictive food. If it's out of the
• 4:17
  Speaker 1: top five, I'm usually pretty blase about it and we'll
• 4:21
  Speaker 1: give it a go. No one can see your face,
• 4:23
  Speaker 1: but you're cracking up right now, like this guy has.
• 4:27
  Speaker 2: No idea You've got this huge you do.
• 4:29
  Speaker 1: I'm looking to smile on your face, and I'm interpreting.
• 4:32
  Speaker 1: I'm interpreting that as he's a gumby.
• 4:37
  Speaker 2: No, I love it. I love it. Look. A lot
• 4:39
  Speaker 2: of what you say is true.
• 4:40
  Speaker 3: I always say the shorter of the ingredients list the better.
• 4:45
  Speaker 1: Oh yeah, that's true.
• 4:45
  Speaker 3: Yes, there are ingredients in that ingredients list that you
• 4:49
  Speaker 3: don't know.
• 4:50
  Speaker 2: Carpronow's grandmother wouldn't know. You know, it's put it back.
• 4:54
  Speaker 3: Yeah, there's so much highly processed, refined stuff that goes
• 4:58
  Speaker 3: into our kid's food, ingredients and green and we don't
• 5:00
  Speaker 3: even know what they are, and numbers and all thoughts.
• 5:03
  Speaker 2: It's it's phenomenal. So yes, absolutely. If sugar is.
• 5:07
  Speaker 3: In the top three, definitely, you know, kick it to
• 5:09
  Speaker 3: the curb. Salt is quite highly concentrated, so yeah, definitely,
• 5:14
  Speaker 3: even not five, I would avoid it, and I would
• 5:17
  Speaker 3: encourage people to look to the nutrition table, and in
• 5:21
  Speaker 3: kids food, I will in all food, generally, it's good
• 5:23
  Speaker 3: to compare per hundred grams, so comparing apples with apples,
• 5:27
  Speaker 3: So for example, in a muslibar, you would ideally keep
• 5:31
  Speaker 3: the sugar less than twenty grams per hundred grams. Same
• 5:34
  Speaker 3: goes through breakfast cereals under twenty grams per hundred grams,
• 5:37
  Speaker 3: I mean the lower the better. If you can get
• 5:39
  Speaker 3: it under fifteen or ten, fantastic, But start with under
• 5:43
  Speaker 3: twenty grams one hundred grams to sugar and salt otherwise
• 5:46
  Speaker 3: known as sodium under three fifty per hundred grams, so
• 5:50
  Speaker 3: under three fifty milligrams per hundred grams for sodium.
• 5:53
  Speaker 2: So start with those two.
• 5:55
  Speaker 3: But definitely looking at the ingredients list is a really
• 5:58
  Speaker 3: good place to start because you can look for those
• 6:01
  Speaker 3: those real words.
• 6:02
  Speaker 2: You know, you want to be seeing real words like
• 6:05
  Speaker 2: apple or oats or nuts.
• 6:07
  Speaker 3: You don't want to be seeing things like sugar or
• 6:10
  Speaker 3: concentrated fruit pures or concentrated fruit pastes because that's the
• 6:15
  Speaker 3: way they're currently getting around a lot of these the
• 6:18
  Speaker 3: pouring the sugar into these toddler foods because they say
• 6:22
  Speaker 3: it's natural when it's a real concentrated source of fruit,
• 6:25
  Speaker 3: but they currently allowed to call it just a no
• 6:28
  Speaker 3: added sugar.
• 6:29
  Speaker 1: I've been looking for additives, like for spices, like if
• 6:32
  Speaker 1: I'm going to have for heaters or wraps, that that
• 6:35
  Speaker 1: kind of thing. And what I discovered even on the
• 6:39
  Speaker 1: very popular taco mixes for example, sugar is one of
• 6:43
  Speaker 1: the top ingredients in those things. I found one the
• 6:45
  Speaker 1: other day and it literally had three or four ingredients
• 6:48
  Speaker 1: and I knew every single word, and not one of
• 6:49
  Speaker 1: them was sugar. I was like, oh, these are actually
• 6:51
  Speaker 1: these are the spices. This is going to be much
• 6:53
  Speaker 1: healthier for me. So to restate, you're looking for words
• 6:56
  Speaker 1: that you understand and know, and you want to keep sugar,
• 6:59
  Speaker 1: particularly at least out of the top three, and preferably
• 7:02
  Speaker 1: the further down the list it is, the less likely
• 7:04
  Speaker 1: it is that that food is going to be unhealthy
• 7:06
  Speaker 1: for you.
• 7:08
  Speaker 3: Absolutely, we do need to be mindful though, of artificial sweetness,
• 7:11
  Speaker 3: because they're creeping in more and more and more than
• 7:13
  Speaker 3: more people are being health conscious around loose sugar. We're
• 7:16
  Speaker 3: now seeing a rise of artificial sweetness, but they have
• 7:19
  Speaker 3: their own health risks and change is to our gut microbiota.
• 7:22
  Speaker 3: So yeah, we really want to try and keep them
• 7:25
  Speaker 3: out as much as possible as well.
• 7:26
  Speaker 1: After the break, I want to throw you a curly
• 7:28
  Speaker 1: one about the health Star ratings they vex me Carina.
• 7:33
  Speaker 1: That's coming up in just a second. The podcast It's
• 7:42
  Speaker 1: a Happy Family's podcast. This is doctor Justin Courslom today
• 7:45
  Speaker 1: hanging out with pediatric dietitian and founder of Nourish with
• 7:49
  Speaker 1: Carina Karina Savage. We're talking about the stuff we put
• 7:53
  Speaker 1: on our kids plates and they put in their mouths.
• 7:57
  Speaker 1: We've talked about what's on the back of the label,
• 7:59
  Speaker 1: and I want to talk about what's in the front
• 8:01
  Speaker 1: of the label. Big food, the food industrial complex, loves
• 8:05
  Speaker 1: to trumpet their health Star rating, and yet when I
• 8:09
  Speaker 1: look at some of these foods that have four, four
• 8:12
  Speaker 1: and a half even five stars, Karina, I have to
• 8:15
  Speaker 1: scratch my head because on the back there's a lot
• 8:17
  Speaker 1: of sugar. I don't recognize a lot of the things
• 8:18
  Speaker 1: in the ingredients list, and yet these things are considered healthy.
• 8:22
  Speaker 1: Certain muslibars are a very easy example of that, as
• 8:25
  Speaker 1: well as some spreads that we put on sandwiches. Help
• 8:28
  Speaker 1: me to understand what is going on with health Star
• 8:32
  Speaker 1: ratings and are they believable at all? Or is the
• 8:35
  Speaker 1: entire system rigged a kleptocracy. Is there's some kind of
• 8:40
  Speaker 1: just insidious cash for health stars. Then going on with
• 8:44
  Speaker 1: the people who are running the bureaucracy, what's the deal.
• 8:48
  Speaker 3: I don't trust them, and I don't trust them for
• 8:50
  Speaker 3: my family. Because companies know how to work the system,
• 8:55
  Speaker 3: They know the loopholes to jump through to get an
• 9:00
  Speaker 3: just star rating. There's criteria that enabled them to get
• 9:03
  Speaker 3: more stars or less stars, and they know that they
• 9:07
  Speaker 3: may need to just nudge that fiber up a little bit,
• 9:09
  Speaker 3: or nudge that protein up, or nudge that salt down.
• 9:12
  Speaker 2: Just a fraction to get that extra star. But it
• 9:15
  Speaker 2: doesn't take.
• 9:16
  Speaker 3: Away from the fact that some of these foods that
• 9:19
  Speaker 3: have four four and a half stars are highly processed foods,
• 9:23
  Speaker 3: and they've highly processed ingredients that are so far removed
• 9:27
  Speaker 3: from Mother Nature and the original food that it came from.
• 9:30
  Speaker 3: So I find incredible that some highly processed foods that
• 9:35
  Speaker 3: are really poor for us and our gut health are
• 9:37
  Speaker 3: getting these star ratings. And there absolutely needs to be
• 9:40
  Speaker 3: and there is. I think it's coming a big reform
• 9:43
  Speaker 3: of the Health Star rating system and the criteria by
• 9:46
  Speaker 3: which companies are rated, because at the moment, you know,
• 9:50
  Speaker 3: artificial sweetness and things like that, I don't believe they're
• 9:53
  Speaker 3: factored into Health Star ratings when really they should be.
• 9:56
  Speaker 2: I think it's quite.
• 9:57
  Speaker 3: An archaic system and we need to be much more
• 9:59
  Speaker 3: forward than with how we're raiding our food created.
• 10:02
  Speaker 1: Back on January twenty eight, Kylie and I did a
• 10:04
  Speaker 1: podcast episode about a new study that was published here
• 10:08
  Speaker 1: in Australia looking at what goes into the average school
• 10:11
  Speaker 1: kids lunch box. I think it was something like one
• 10:13
  Speaker 1: two hundred. I might have the number wrong, but about
• 10:15
  Speaker 1: twelve hundred lunch boxes were photographed as kids came into school.
• 10:19
  Speaker 1: The researchers had permission to take a photo of what's
• 10:21
  Speaker 1: in the lunch box, and what they found was that
• 10:23
  Speaker 1: the average lunchbox has about four dollars fifty worth of
• 10:26
  Speaker 1: food in it, and the more food in packaging, the
• 10:32
  Speaker 1: more expensive the lunchbox would be. But also the more
• 10:35
  Speaker 1: food in packaging, the less healthy the lunchbox would be.
• 10:40
  Speaker 1: I took that to indicate that we are paying more
• 10:44
  Speaker 1: for a worse outcome, and that if we use and
• 10:48
  Speaker 1: eat whole foods as much as possible, our kids are
• 10:52
  Speaker 1: going to be healthier and we're actually going to be
• 10:53
  Speaker 1: financially better off. But of course the kids will then
• 10:56
  Speaker 1: swap lunch or throw it in the bin because they
• 10:58
  Speaker 1: like the stuff that comes into packets. And so I'm
• 11:01
  Speaker 1: a little bit stuck here, and I was wondering as
• 11:03
  Speaker 1: we as we discussed this highly processed food food industrial
• 11:07
  Speaker 1: complex dilemma, what rules do you have to live by
• 11:14
  Speaker 1: when it comes to putting together an economic but tasty
• 11:18
  Speaker 1: lunch box that the kids will eat.
• 11:23
  Speaker 3: Number One, buying bulk and have bulk amounts of packet
• 11:30
  Speaker 3: foods or bulk amounts of cheese and crackers. So that
• 11:33
  Speaker 3: actually reduced the daily cost of crackers or cheese or
• 11:39
  Speaker 3: whatever you might be putting in the lunch box. So
• 11:40
  Speaker 3: buying bulk, buying in bulk can help to reduce the
• 11:44
  Speaker 3: daily cost of the lunch box.
• 11:46
  Speaker 2: Same if you're buying bags.
• 11:48
  Speaker 3: Of popcorn or newsleibars, trying to buy them in bulk
• 11:52
  Speaker 3: when they're on special and then storing them.
• 11:55
  Speaker 2: Now, I think we still need to consider.
• 11:57
  Speaker 3: Though, the frequency and the number of packet lunch the
• 12:03
  Speaker 3: number of packaged processed foods that go into lunchbox.
• 12:06
  Speaker 2: Because you're right, kids love them.
• 12:07
  Speaker 3: Anything that's white and salty and crunchy or sweet, they
• 12:10
  Speaker 3: love them. And it's PESTI power. You know, parents are
• 12:14
  Speaker 3: time poor. These foods are quick, convenient, tasty, kids love them.
• 12:19
  Speaker 3: You know, it's a win wind from that perspective. But
• 12:21
  Speaker 3: it's very much a lose lose from a you know,
• 12:24
  Speaker 3: hitting the hip pocket like they're expensive, and from a
• 12:26
  Speaker 3: nutritional perspective, they're often very low in fiber and nutrition.
• 12:30
  Speaker 3: They're very high in processed ingredients, and so really for parents,
• 12:34
  Speaker 3: I think if you can give them maybe one package
• 12:38
  Speaker 3: processing and their lunchbox too maximum, but really trying to
• 12:42
  Speaker 3: limit the number.
• 12:43
  Speaker 2: Of packaged foods each day.
• 12:44
  Speaker 3: So it's just not a free for all because often
• 12:47
  Speaker 3: kids have your free range to the pantry and they
• 12:49
  Speaker 3: will literally go and just grab another packet of oreos
• 12:52
  Speaker 3: or another packet of crackers, or another packet.
• 12:54
  Speaker 2: Of chicken crimpiece.
• 12:55
  Speaker 3: So it's setting clear boundaries for your family around what's
• 12:59
  Speaker 3: except maybe they have one packet in their lunch box
• 13:01
  Speaker 3: and one packet after school and that's it.
• 13:03
  Speaker 2: Or maybe you have none.
• 13:04
  Speaker 3: Maybe you just have bulk rice, crackers and cheese and
• 13:07
  Speaker 3: chop thedgees, or maybe you do toasted peanut butter after
• 13:10
  Speaker 3: school and there are no crackers. So it's trying to
• 13:12
  Speaker 3: set some clear boundaries for your family, buying in bulk
• 13:15
  Speaker 3: where possible, and really trying to limit these process foods
• 13:20
  Speaker 3: because at the end of the day, it is a
• 13:21
  Speaker 3: lose lose, even though kids love them, it's not good
• 13:24
  Speaker 3: for finances and that's not good for their nutrition.
• 13:27
  Speaker 1: Yeah, it hits your hip pocket, but it also hits
• 13:29
  Speaker 1: your hips absolutely.
• 13:32
  Speaker 2: Yeah.
• 13:32
  Speaker 3: It drives into it drives obesity.
• 13:34
  Speaker 2: These white fast sugars.
• 13:36
  Speaker 1: Yeah, I like that one. I made that up right there.
• 13:40
  Speaker 3: I love it.
• 13:40
  Speaker 1: So I'm as guilty as anyone on this. And this
• 13:42
  Speaker 1: is the last question, because we're out of time, and
• 13:45
  Speaker 1: I know the answer, which is why I make a
• 13:47
  Speaker 1: big deal about it, And yet I'm inclined to ask
• 13:50
  Speaker 1: are we making too much of a big deal about this?
• 13:52
  Speaker 1: I mean, when we were kids growing up, our parents
• 13:55
  Speaker 1: just gave us heaps of junk. We're eating fairy bread
• 13:57
  Speaker 1: and taking cupcakes to school, hands that cookies and whatever
• 14:01
  Speaker 1: else Mum through in the oven the night before on
• 14:03
  Speaker 1: the weekend, and we were pretty happy to eat all
• 14:05
  Speaker 1: the sugary junkie stuff. It just was it was coming
• 14:07
  Speaker 1: out of our ovens and our fridge and pantries rather
• 14:09
  Speaker 1: than coming off the supermarket shelves.
• 14:10
  Speaker 2: That's exactly right. It's coming out of mum's oven.
• 14:13
  Speaker 3: It's using ingredients that your mum knew that you know,
• 14:16
  Speaker 3: she made it out of you know, ingredients in her
• 14:18
  Speaker 3: fridge and her pantry. It's not highly processed foods. Sorry,
• 14:22
  Speaker 3: I should say highly processed ingredients. And this is the
• 14:25
  Speaker 3: difference I think. You know, back in the day, it
• 14:28
  Speaker 3: was a sandwich and apple a cookie. I don't think
• 14:32
  Speaker 3: there was as much packet fits. I think today it's
• 14:34
  Speaker 3: so accepted. It's like that herd like mentality. Everyone has it,
• 14:38
  Speaker 3: everyone's doing it. It's fine, it's normal, it's okay. But
• 14:42
  Speaker 3: it's actually not okay on so many levels. But yet
• 14:44
  Speaker 3: it happens to all of us, you know, my kids included,
• 14:47
  Speaker 3: because they love that stuff, because it's tasty, it's sugary.
• 14:50
  Speaker 3: Where possible, though, I will try and bake a few
• 14:53
  Speaker 3: things when I make time, when I carve out, you know,
• 14:56
  Speaker 3: thirty forty minutes on the weekend to make a batch
• 14:58
  Speaker 3: of cookies or make a batch of you know, black
• 15:00
  Speaker 3: being brownie, which is one of my favorite recipes. I
• 15:03
  Speaker 3: don't have to rely on the packet food as much.
• 15:05
  Speaker 3: So if we can try and be a little organized
• 15:08
  Speaker 3: on the weekend just to batch cook some foods, then
• 15:11
  Speaker 3: we won't have to rely on these, you know, the
• 15:13
  Speaker 3: oreos and the diny teddies as much.
• 15:15
  Speaker 1: So you're saying, though, that a home cooked anzect cookie
• 15:18
  Speaker 1: or a home baked cupcake is going to be I mean,
• 15:23
  Speaker 1: it's still still chunk food, but you're saying it's not
• 15:26
  Speaker 1: as bad as the holy process stuff that comes off
• 15:27
  Speaker 1: the supermarket shelf.
• 15:29
  Speaker 3: Correct because you can add in an extra egg, you
• 15:31
  Speaker 3: can use homewheel flour, you can throw in a bit
• 15:32
  Speaker 3: of chea, you know, all of these little tweaks that
• 15:35
  Speaker 3: I often talk to parents about. You can make it
• 15:37
  Speaker 3: more nutritious but still tasty, and that's going to That's
• 15:40
  Speaker 3: where the beauty is because they're still getting a so
• 15:42
  Speaker 3: called treat, but it's going to be a lot healthier
• 15:44
  Speaker 3: and a lot more wholesome with real food ingredients.
• 15:47
  Speaker 1: Yeah, we just have the sugar or or drop it
• 15:50
  Speaker 1: bay more than that and the kids don't notice.
• 15:52
  Speaker 2: That's exactly right, Karina.
• 15:53
  Speaker 1: I love this conversation. They're never long enough. If if
• 15:56
  Speaker 1: people want to want to hear more from you, because
• 15:58
  Speaker 1: you've got so much to offer, where should they go
• 16:01
  Speaker 1: and what can they get?
• 16:02
  Speaker 3: So head to my website, Nourished with Karina dot com.
• 16:05
  Speaker 3: I've got lots of free information, free recipes there I've
• 16:08
  Speaker 3: also got my flagship Nourishing Kids support program, so you
• 16:12
  Speaker 3: can click on the link to find out more about that.
• 16:14
  Speaker 2: There to help parents.
• 16:15
  Speaker 3: Busy parents who are filling overwhelmed with feeding set up
• 16:18
  Speaker 3: a really healthy feeding plan for their family, so you
• 16:21
  Speaker 3: can find all of that on my website Nourish.
• 16:23
  Speaker 1: With Karina dot com. We will link to that in
• 16:24
  Speaker 1: the show notes. Really appreciate your time and I love
• 16:27
  Speaker 1: these chats. Thanks so much, Thanks Justin. The Happy Families
• 16:30
  Speaker 1: podcast is produced by Justin Roland from Bridge Media. More
• 16:33
  Speaker 1: information and resources available on the show notes and at
• 16:36
  Speaker 1: happy families dot com dot u