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The New Food Pyramid · Mocktail Minutes

• 0:21
  Hello everyone.
• 0:22
  Welcome back to this week's episode of Mocktail Minutes.
• 0:24
  This is Bailey and this is Brianna.
• 0:27
  This week I am drinking, so I guess spin Drift.
• 0:29
  They have like a new wine, so I found a spin soda, and this one's strawberry short cake flavor.
• 0:35
  It kind of reminds me of like a cocktail that you get.
• 0:38
  It's not terrible.
• 0:40
  I saw that they had new flavors, but I didn't know they had like sodas, so that's fun.
• 0:44
  Yeah, it's like strawberry, vanilla soda.
• 0:47
  It still has like the real fruit in it.
• 0:50
  Yeah, I like Spindrift.
• 0:52
  Costco has a say on them right now.
• 0:54
  I might have said that last week.
• 0:55
  I'm doing cure, which I've been on a cure kick lately, like the little electrolyte packets.
• 1:01
  But this time I got the berry pomegranate, which like sounded really good.
• 1:06
  I.
• 1:08
  I don't, I love that flavor.
• 1:09
  I don't like That's favorite one.
• 1:11
  It tastes like cough syrup.
• 1:12
  What?
• 1:13
  No, that's my favorite one.
• 1:14
  And I usually don't like pomegranate stuff.
• 1:16
  Yeah.
• 1:17
  Well, well, Victor's like, well, can I have them then?
• 1:19
  Because I really like them.
• 1:20
  I was like, sure.
• 1:21
  Hey.
• 1:22
  I don't know.
• 1:23
  It was really, it sounded so good to me.
• 1:24
  I was like, it's like pomegranate.
• 1:27
  It's cold.
• 1:27
  I don't know.
• 1:28
  I feel like pomegranate goes to the cold.
• 1:29
  Yeah.
• 1:29
  I didn't love it, but I mean, I'm drinking it.
• 1:31
  Yeah.
• 1:32
  I like their electrolyte amounts.
• 1:35
  those ones have a pretty good balance of sodium, potassium, right?
• 1:37
  Mm-hmm.
• 1:38
  Yeah.
• 1:40
  So I like it.
• 1:40
  Perfect.
• 1:41
  Well, today we're diving into the new pyramid.
• 1:45
  I dunno if it's just because we're dieticians that is just all over the place right now, and that's our algorithm.
• 1:51
  Or maybe that's everyone's, so if you haven't seen it, there's a new pyramid for your food.
• 1:57
  We had the old, my pyramid.
• 2:00
  We were retired then in like 2011.
• 2:03
  Yeah.
• 2:04
  Yeah.
• 2:04
  It's been a while.
• 2:05
  And then we went to MyPlate.
• 2:07
  Now we're going back to a pyramid, but it's an upside down pyramid.
• 2:11
  We actually haven't, we've accidentally kind of shared some thoughts on it, but we purposely are trying to keep each other in the dark of what our thoughts have been.
• 2:20
  Just so you kind of get our raw thinking.
• 2:25
  Raw.
• 2:25
  Yeah.
• 2:25
  Our like raw opinion.
• 2:28
  You know what?
• 2:28
  You bring up a good point because it's everywhere.
• 2:31
  On every single like social media platform that I have.
• 2:35
  But I remember like not everyone, dieticians, but I feel like we would be not dieticians if we didn't talk about it because the amount that people are upset about this, like a lot of dieticians are upset about it.
• 2:47
  There's a lot and like mad about it making all these videos.
• 2:51
  Yeah.
• 2:52
  I actually kinda like the pyramid.
• 2:54
  I kind of like it too.
• 2:55
  Here's the thing, the first thing people are very upset about is they're like, okay, well what happened to my plate?
• 3:00
  Like, you skipped a chapter.
• 3:01
  We've had my plate and I, yeah, we, we discontinued the pyramid in like 2011.
• 3:06
  We've had something called MyPlate.
• 3:08
  If we've never seen it, it's literally a plate and it breaks up what parts of your plate should have what on it, visual wise.
• 3:16
  I kind of li, I liked it was more visual than the pyramid.
• 3:19
  Okay.
• 3:20
  So like in terms of like, oh, what should your plate look like?
• 3:22
  But I had a lot of issues with my plate too.
• 3:24
  Like for example, there's no fat.
• 3:27
  Yeah.
• 3:27
  Anywhere, anywhere on the plate.
• 3:28
  It doesn't have good representation.
• 3:29
  Yeah.
• 3:29
  So anytime I did education, people would be like, and fat.
• 3:32
  I'm like, yeah, thank you for bringing that up.
• 3:34
  It's not on here.
• 3:34
  Let's talk about that.
• 3:35
  Like, I don't know how you leave out a macronutrient, but whatever.
• 3:37
  So now we're back to a pyramid and it's upside down.
• 3:41
  I like it.
• 3:42
  The only thing I don't visually like about it is I feel like it looks a little retro and it is a little confusing if you, I don't wanna say if you're a visual learner, but you know what the old pyramid was was confusing to me too.
• 3:58
  Mm-hmm.
• 3:59
  And that's funny'cause this is one thing we talked about.
• 4:01
  I like how it looks visually because I think it looks more aesthetically pleasing, like kind of more muted colors.
• 4:08
  It's kind of got like a.
• 4:10
  Sketch illustration, more like cartoon.
• 4:14
  Yeah.
• 4:14
  Yeah.
• 4:16
  So I liked that and I mean, I, I haven't really used my plate with any of my clients recently, so I'm like.
• 4:26
  And I think because we recommend a little bit differently than what the previous government guidelines were, where it just wasn't suitable for my audience.
• 4:35
  Yeah.
• 4:35
  And so I like that this isn't telling you exactly almost how to set up your plate.
• 4:41
  It's kind of giving you a little bit more wiggle room.
• 4:44
  And some things that I've heard dieticians kind of talk about it is I feel like a lot of'em are just like looking at this picture and going crazy.
• 4:54
  And some of them are like, well now we're not, they're not talking about like plant-based proteins.
• 5:00
  Actually, if, even if you look at the picture, there's beans on there.
• 5:04
  Yeah, there's beans nuts.
• 5:06
  There's, I'm trying to look at it.
• 5:08
  I guess those would be like the, there's not things like, I know on the, there's not like tofu on there, I guess.
• 5:13
  Yeah.
• 5:14
  And then these come up every five years.
• 5:17
  So like the last time this was done, it was 2020 to 2025.
• 5:20
  I think the world was like burning.
• 5:22
  So I don't know if anyone really, really noticed, but there was like, as soon as it pops up, like there, there's a lot of plant-based proteins on there.
• 5:31
  Like I think tofu is on the first page.
• 5:33
  Like the whole page is like the background.
• 5:35
  It's like a tofu.
• 5:36
  Oh.
• 5:36
  Like let's also point out this pyramid doesn't have every other food.
• 5:39
  Like this is just kind of like a snapshot.
• 5:43
  I mean, there's what maybe.
• 5:44
  20, 30 different foods on here.
• 5:47
  There's way more foods and that in the world.
• 5:48
  I feel like this is just trying to represent some different areas, and it's split kind of in third, so you have protein, dairy, and fats on one side.
• 5:57
  Mm-hmm.
• 5:58
  Then you have veggies and fruits, and then kind of like the tip of the triangle, but it's upside down is your whole brain.
• 6:06
  Mm-hmm.
• 6:07
  So it kind of splits it up like that.
• 6:09
  So one thing people talk about is plant-based protein.
• 6:12
  I don't think it's a big concern.
• 6:13
  I think there should be more emphasis on animal protein.
• 6:16
  I mean, you're gonna get more bang for your buck there.
• 6:19
  It's gonna be a complete animal source.
• 6:21
  And the other thing is they did increase the recommendations for protein to be, I think it's 0.54 to 0.73 grams per pound.
• 6:32
  Mm-hmm.
• 6:32
  Which is higher than what it previously was.
• 6:34
  So a lot of people are like, oh, that's too high.
• 6:36
  That's still lower than what I recommend for clients, to be honest.
• 6:40
  For most of mine.
• 6:40
  Yeah.
• 6:41
  And it still falls within the whole, like, you know, certain amount of percentage of Cal, of your overall calories is coming from protein.
• 6:50
  Mm-hmm.
• 6:50
  It still falls within that, and I do that all the time when I'm doing it at the hospital because I'm always recommending higher protein and sometimes the protein looks like high.
• 6:58
  I'm like, oh my gosh, someone's gonna say something.
• 7:00
  Let me look.
• 7:00
  And I'm calculating it.
• 7:01
  I'm like, oh, still 20% of their overall calories like appropriate.
• 7:05
  Our previous protein recommendations were very low, and we've been saying for a long time, like research shows we need higher.
• 7:13
  It just takes a very long time until that research is translated into recommendations.
• 7:19
  So I don't know why a lot of dieticians are living in the Stone Age about it, like it's fine.
• 7:26
  We, we'll be okay.
• 7:27
  We'll be okay.
• 7:28
  And the difference too is like you have these recommendations and these guidelines and whatever, but then also there's like an application side of it.
• 7:35
  And for me, I know when I'm recommending people have a little bit higher protein, they feel better, they have better blood sugar balance.
• 7:42
  Like they're more satiated, they're eating less junk food.
• 7:45
  Like that's the goal.
• 7:46
  Mm-hmm.
• 7:46
  So I'm gonna always, I'm never gonna be like, oh, only eat 0.08 gram per kilogram of protein.
• 7:52
  That's crazy.
• 7:53
  Yeah.
• 7:55
  I like that they talked about it in per pounds, where they usually talk about it in per kilogram because mm-hmm.
• 7:59
  I mean here we, we use pounds.
• 8:02
  Yeah.
• 8:02
  Yeah.
• 8:03
  We use sense.
• 8:04
  That's another thing.
• 8:05
  A lot of people I broke up was like, the average consumer doesn't know what they're looking at.
• 8:09
  I think that's wrong.
• 8:11
  I think maybe it's because maybe we have smarter people that we work with.
• 8:14
  I don't know, but I think any dietician saying that's kind of doing a disservice to their own clients because mm-hmm.
• 8:22
  I think I could show this to any one of my clients and they could be like, there's steak, there's cheese, there's chicken, there's salmon, there's eggs, there's broccoli, there's carrots, there's tomatoes, there's berries, there's some sourdough bread.
• 8:34
  Like yeah.
• 8:35
  I don't think that's that hard to understand.
• 8:38
  First of all, the old pyramid, if, if you look at the bottom of it at the grains part, there's just different loaves of bread, different colors.
• 8:45
  Yeah.
• 8:46
  I'm like, yeah.
• 8:47
  And even if you think about this pyramid compared to.
• 8:50
  MyPlate, I guess it's a little bit more'cause there's more things there.
• 8:54
  Mm-hmm.
• 8:55
  But I mean, there wasn't a lot like MyPlate, it said words, it was like, and it divided the plates and it said whole grains, which, and it didn't even say and starches, which I feel like is something you need to Okay.
• 9:10
  Because, so the old recommendations.
• 9:12
  Two, it talked about whole grains and refined grains.
• 9:16
  Mm-hmm.
• 9:16
  The new pyramid is just whole grains.
• 9:18
  Just whole grains.
• 9:19
  Like it's wanting you to prioritize a bad thing.
• 9:23
  Right.
• 9:23
  I don't think it's a bad thing either, and I really like that they started to split up.
• 9:29
  The types of carbs because for example, again, my plate, it's like, okay, this part of your plate should be whole grains and or starches.
• 9:36
  And then you're trying to explain the difference between like, yes, these are beans and bread are both carbs, but they're different in this way.
• 9:41
  And that when you're looking at the new pyramid, it's just like, oh, beans are part of the things that we should prioritize.
• 9:46
  And the loaf of bread, which most people understand as mm-hmm.
• 9:50
  You know, grains is something that you do minimally.
• 9:55
  Mm-hmm.
• 9:55
  And they are.
• 9:56
  Pushing true sourdough bread, which I thought was interesting.
• 10:01
  But yes, they talk about fermented foods mm-hmm.
• 10:04
  And health, which I thought was interesting.
• 10:06
  Yes.
• 10:06
  A bigger push on gut health.
• 10:08
  Mm-hmm.
• 10:09
  And so I, I don't think the average person would be confused looking at this.
• 10:15
  And then our role as a dietician, or your dietician is to help you set up your plate.
• 10:21
  Yeah.
• 10:22
  So you don't necessarily.
• 10:24
  I need a specific picture of a plate, I don't think, mm-hmm.
• 10:29
  I think you can be intellectual and kind of figure out what you need, what is it or, or have someone help you figure out what you need.
• 10:35
  So that's another thing.
• 10:36
  People are kind of up in up arms about.
• 10:41
  When I'm looking at it in terms of like US preaching like protein, healthy fat, fiber, and when I'm looking at the top of the pyramid, those are all foods.
• 10:49
  It has prioritized.
• 10:50
  Yeah.
• 10:50
  So I'm like, if you're looking at the pyramid and you're thinking, okay, I wanna prioritize the foods I see up top it is that already balance of protein, healthy, fat, and fiber.
• 10:59
  Yeah.
• 10:59
  Which I think is helpful.
• 11:01
  So, and then like speaking of the fat, the butter is another thing everyone's freaking out about.
• 11:06
  The butter is, we're looking at this off a pyramid type thing where it's bigger, an upside down pyramid, bigger at the top, lower at the bottom.
• 11:15
  Well then you can see that butter actually is not closer to the top.
• 11:21
  It's in the, it's closer to the bottom.
• 11:23
  Closer to the bottom.
• 11:24
  When we're looking at the fat sources, I, I can't hearing, they do still recommend to decrease saturated fat.
• 11:31
  Mm-hmm.
• 11:31
  Which is probably why butter is below the olive oil.
• 11:34
  Below olive oil, and I think there's olives.
• 11:38
  Oh no.
• 11:39
  It's just olive oil on there.
• 11:40
  People, people keep calling this in the, in the dietician community, and maybe it's just the dietician pages I'm part of, but the keto cone, which I don't agree with because fruit is at the top.
• 11:52
  Yes.
• 11:53
  Like you guys are so upset.
• 11:55
  They're very upset about the red meat, the cheese and the butter.
• 11:58
  And I think we know now our, you know, high cholesterol and stuff like that.
• 12:05
  It has a lot more to do with a lot of these highly refined.
• 12:09
  You know, grains, but I think that's the problem is yeah, a lot.
• 12:13
  Don't know that.
• 12:15
  Or they don't want to.
• 12:17
  This is my caveat, okay?
• 12:18
  We have got to, as professionals, not get so married to the things that we've learned, like you're supposed to evolve, okay?
• 12:26
  Like if you were talking to us 40 years ago, the dietician community thought like trans fat was the best fat you could ever eat.
• 12:34
  Don't eat anything else.
• 12:35
  We love it.
• 12:36
  It's not bad for you, blah, blah, blah.
• 12:37
  Now, fast forward, it's not even allowed in our food anymore because we're like, holy crap is causing cancer.
• 12:42
  That change in the research, like people had to allow for it.
• 12:45
  So people being very upset by like saturated fat causes like heart disease and non-nutritive sweeteners are totally safe.
• 12:52
  But like we have research coming up that's like, maybe we were wrong, maybe we were wrong, maybe we were wrong.
• 12:57
  We have to be okay with that change.
• 12:58
  Like it's not anything personal.
• 13:00
  Like if you've been a dietician for 20 years and you've been giving heart healthy diets and telling people, don't eat red meat except for one time a week, it's okay to change and be like, oh, this is the newer recommendations.
• 13:11
  This is what I'm seeing.
• 13:12
  The butter has got people pissed off, which again, I don't think you should go be eating a stick of butter like.
• 13:18
  And yes, there's a picture of a stick of butter, but there's also a picture of like a whole chicken.
• 13:23
  Yeah.
• 13:23
  On here you're not eating a whole chicken head of meals.
• 13:26
  They're also not eating a whole head of broccoli and like four carrots that's on there.
• 13:30
  Yes.
• 13:31
  So, but the, the, the dietary recommendations still have no more than 10% of your daily calories from saturated fat.
• 13:38
  So for a lot of people, that's like between 20 and 25 grams of.
• 13:43
  Saturated fat, not total fat, saturated fat.
• 13:46
  And that is confusing to people because they are doing a big push for whole fat dairy, which.
• 13:52
  I'm here for.
• 13:53
  Awesome.
• 13:53
  Yeah.
• 13:54
  Maybe not you'cause you're like, I don't know.
• 13:56
  I don't really like eat dairy, but I Dairy No, I tell people, yeah, I tell people If you can tolerate dairy, do dairy.
• 14:02
  Yeah.
• 14:02
  If I could eat cottage cheese and whole milk, I would do it.
• 14:05
  'Cause we went through the almond milk graze.
• 14:07
  Went through the oat milk graze.
• 14:08
  I'm like, if you can tolerate it, I would rather you just do milk.
• 14:13
  I get, and so I still think that's a good one.
• 14:17
  I think that's what's, I think that's what's confusing people though, is they're saying like two to four servings of whole fat dairy a day, but still keep 10% of your daily calorie saturated fat.
• 14:27
  But okay, so I do see telling people to do whole fat dairy for every serving, and then also not being afraid of like olive oil and healthy fats.
• 14:34
  We're going to probably increase our consumption of saturated fat.
• 14:39
  So for me, I'm like, let's do more research to see.
• 14:43
  What is a better guideline?
• 14:44
  Maybe it doesn't need to be as low as 10%.
• 14:46
  And also just like there's different types of carbs.
• 14:49
  There's different types of the like.
• 14:50
  Yes.
• 14:51
  I think when we first made the guidelines, it was very much like limited saturated fat from like fried foods.
• 14:57
  Mm-hmm.
• 14:58
  Which it's not the same.
• 14:59
  Yes.
• 14:59
  As like I'm having red meat as opposed to having like fried food.
• 15:05
  Like it's, they're different in terms of health, so that probably needs to change, but.
• 15:11
  Still whatever.
• 15:12
  I don't think it's that confusing because in terms of fat, no one was listening anyways.
• 15:17
  True.
• 15:18
  Like now we're at least synthesizing good sources of fat.
• 15:22
  Mm-hmm.
• 15:22
  And then the other part is the fiber.
• 15:24
  People are like, there's not enough fiber here.
• 15:25
  They don't talk about fiber.
• 15:27
  I couldn't find where they were like at least 25 grams of fiber.
• 15:30
  That's the recommendation.
• 15:31
  I couldn't either.
• 15:32
  Like a minimum, they do say three servings vegetables, two servings for which is actually lower.
• 15:39
  Like if you.
• 15:41
  Look at the old pyramid.
• 15:42
  I know I'm kind of skipping old to new pyramid, and yes, we have my plate in between, but like the old pyramid had two to four servings.
• 15:49
  Mm-hmm.
• 15:50
  Of fruit, three to five of vegetables, so it was actually higher.
• 15:53
  This is one thing I think the servings could be higher.
• 15:56
  I do too, for fruits and vegetables and the argument that they're not promoting fiber, I mean.
• 16:03
  Fruits, vegetables, whole grains, beans, beans, nuts.
• 16:07
  They're all on pyramid.
• 16:09
  Yeah.
• 16:10
  And they all give you fiber.
• 16:11
  So I also really like that they, like, they have in their recommendations, they say like you in their vegetables and stuff, they, they separate starchy.
• 16:27
  And whole grains.
• 16:28
  They are considering starchy vegetables and like, you know, beans and stuff as part of vegetable recommendations.
• 16:35
  Yep.
• 16:35
  Instead of the grains recommendations, which I think is really important, that is going to inherently make people increase fiber.
• 16:41
  Yes.
• 16:42
  And so like the whole grain recommendations are two to four servings per day.
• 16:47
  Yeah.
• 16:48
  Of full brains.
• 16:49
  I saw someone panicking, someone panicking about this, and I was like, you guys, that's like.
• 16:55
  And I think Megan even put something out, like oatmeal for breakfast, a sandwich for lunch, and like you're within your gut, like you don't, yeah, you can.
• 17:03
  You're getting carbs.
• 17:04
  Other places, guys like Yes.
• 17:06
  It's just the starches.
• 17:07
  I don't know if we need to be having, what was the old recommendations?
• 17:10
  Like insane you said like six 11.
• 17:13
  So the old pyramid.
• 17:16
  Maybe we should have looked at the MyPlate too, but it's hard to actually find what the MyPlate pyramid, the is really wordy.
• 17:22
  It's like 135 pages.
• 17:24
  Yes.
• 17:24
  The old pyramid, old, old one was six to 11.
• 17:29
  No, we don't need to be having 11 servings of bread.
• 17:32
  Yeah.
• 17:32
  And it listed like bread, cereal, rice.
• 17:34
  So I like how this one is empathizing where the whole grains and it's taking off the focus that we're refined.
• 17:40
  So something in here is they don't recommend added sugars.
• 17:43
  They have no added sugar.
• 17:46
  Recommendations.
• 17:47
  Yeah.
• 17:47
  People are mad about that.
• 17:48
  I'm like, I don't think we need to recommend anyone to go eat a brownie.
• 17:52
  We're gonna go eat a a brownie if you wanna brownie.
• 17:54
  No.
• 17:54
  And you know what else I really liked is there is a caveat for if you're gonna have,'cause the old recommendations were like a certain amount of, your percentage of calories.
• 18:03
  First of all, let's talk about confusing.
• 18:05
  That's confusing.
• 18:06
  Most people don't even know how many calories they actually Yeah.
• 18:08
  I'm like, what now?
• 18:10
  It's saying when you're selecting a food.
• 18:13
  Like it shouldn't.
• 18:14
  It should have less than five grams of added sugar per gram.
• 18:19
  And then it gives specific servings and like if the serving size is larger,'cause you know, food labels like to do that.
• 18:24
  It says less than 2.5.
• 18:25
  When I'm thinking about the consumer, I can turn around and look like, turn the food around, look at the nutrition label and see does that meet that?
• 18:32
  If not, oh, I know that's probably not appropriate.
• 18:35
  That makes sense to me.
• 18:36
  And I think that's way more guidance.
• 18:37
  We never had that before and that's, I mean, that's a guidance we've been giving people, like choose items that have less than five grams of added sugar pergram.
• 18:45
  Mm-hmm.
• 18:45
  Because that's something you can apply.
• 18:48
  I don't know what, yes.
• 18:49
  I don't know why we're upset about the sugar.
• 18:50
  They also talk about non nutritive sweeteners.
• 18:53
  Yes, they do.
• 18:54
  And they say limit that and it's a good thing.
• 18:57
  I think it's a good thing.
• 18:58
  Me too.
• 18:59
  I'm like, and they also say to limit fruit juice, which I think is a great thing because previously, like we've allowed fruit juice to be counted as a fruit serving.
• 19:08
  Not the same.
• 19:09
  It's not the same.
• 19:09
  It doesn't have the fiber.
• 19:11
  It's not great for your blood sugar.
• 19:13
  It's a ton of added sugar too.
• 19:16
  No, no.
• 19:18
  I don't know.
• 19:20
  I'm trying to look at the, my, I think we're more pro pyramid than, oh yeah, we are.
• 19:23
  And I like the new guidelines, and this is, you know, devil's advocate.
• 19:27
  Everyone's like, oh, well they never, even, people never even abide by them anyways, I think.
• 19:33
  I mean, yeah, but.
• 19:34
  I think these are a little bit easier to abide by.
• 19:36
  I also think that if they, if you start abiding by the dietary guidelines, it's better than our previous ones.
• 19:44
  Maybe not the vegetables and stuff, but in terms of like the grains, I don't think we ever should have been allowing people to have a, like telling people you need.
• 19:53
  This amount of grains, like even in traditional carb counting for diabetes, which I don't do ever,'cause I think it's ridiculous.
• 19:59
  It's something like, you can have eight servings.
• 20:02
  I'm like, what are you talking about?
• 20:03
  Like what person with diabetes needs 400 grams of carbs a day?
• 20:08
  And they're sedentary.
• 20:09
  Mm-hmm.
• 20:09
  And they don't move.
• 20:10
  Mm-hmm.
• 20:11
  No.
• 20:12
  We need to change.
• 20:13
  Here's the thing is like at this point, let's just throw spaghetti at the wall and see what happens, because clearly the trajectory of our health is not great.
• 20:21
  Yes.
• 20:21
  You know, few things, you know, I think a lot of healthcare professionals, dieticians included, are really stuck almost in the idea of we need to make everyone happy'cause we don't wanna hurt feelings and we don't wanna make people to make.
• 20:36
  I feel like this is hard and I, I've also been there where I'm like, I don't wanna push you too much.
• 20:42
  I don't want you to feel like it's too hard.
• 20:45
  Like I want you to be happy with me.
• 20:46
  But at the same time, that's not what gets you change in results.
• 20:50
  Yeah.
• 20:50
  So I think that's been a learning curve for me where it's okay if it's not exactly what you want, if it's not exactly what's gonna work.
• 21:00
  This gives.
• 21:01
  More flexibility.
• 21:03
  Mm-hmm.
• 21:03
  And we are trying too hard to make everyone happy and just make something that it isn't like.
• 21:10
  Mm-hmm.
• 21:12
  The argument of the whole push for this too has been eat real foods.
• 21:17
  Like that's their advertising around it.
• 21:19
  Like the website to it is real food gov.
• 21:22
  Mm-hmm.
• 21:23
  And we talked a little bit about this before we recorded, but.
• 21:27
  I think some of it is political, where like people are are just against our fk.
• 21:31
  Yeah.
• 21:31
  And we're not trying to get political here.
• 21:33
  Like we'll keep our views aside, but at the end of the day, why are we mad about pushing real food and why are we being unintelligent or ignorant when we're like, what even is real suit?
• 21:47
  Like the amount of times I've heard this, this week, I'm like, yeah.
• 21:51
  That sounds stupid.
• 21:52
  We're just being silly.
• 21:52
  Like we're being silly.
• 21:53
  Like you said.
• 21:54
  At the end of the day, we need to not be concerned about hurting people's feelings.
• 21:58
  We're the professional and we live in a country where like diet related health diseases are like the leading cause of death.
• 22:06
  I need people in this industry to be like, yes.
• 22:10
  There is such thing as not real food.
• 22:12
  Okay.
• 22:12
  Like, yes, you can look at an apple and you can look at a really highly processed, I can go get that off a tree.
• 22:18
  Yes.
• 22:18
  Like can you, is it in nature in that form?
• 22:20
  Like, and it's not, and it's not saying processed foods don't have a place, but like the really highly processed foods, like I think we can all agree, we like, let's not be dumb about it.
• 22:31
  Come on.
• 22:31
  You know what I mean?
• 22:32
  Like there's no graham crackers growing on a treat.
• 22:35
  Not to say that you should only eat stuff that you can go get off a tree.
• 22:39
  Like that's not a, we're saying.
• 22:40
  Right.
• 22:40
  I'm not out Apple and berry picking every day for my family.
• 22:44
  I'm not out like hog hunting and whatnot.
• 22:49
  Yeah, but I'm I'll.
• 22:52
  Goodbye.
• 22:53
  Berries and apples that someone else, probably somebody else else's in for me.
• 22:56
  Yeah.
• 22:57
  Or guess what?
• 22:59
  If you look into the website, real food dot cov, and if you scroll down, they have like a F AQ section and there's a question that says, what does real food mean?
• 23:10
  And they say eating real food means choosing foods that are whole or.
• 23:15
  Minimally processed and recognized as food.
• 23:18
  Yeah, these are prepared a few ingredients without added sugars, industrial oils, artificial flavors, or preservatives.
• 23:26
  Yeah, I think this is great, and there's again, a lot of dieticians that are like, oh, we're freaking out about oils and oils are fine.
• 23:33
  I'm like, you know what?
• 23:35
  I have people that do better all the time when we reduce seed oils.
• 23:40
  Not that I am completely cutting them out.
• 23:43
  But a reduction people, reduction of the added sugar, reduction of like non, like just trying to eat more whole foods and again.
• 23:54
  I know there's a big argument of like, well, not everyone has access to that.
• 23:57
  And Yes, that is true.
• 23:59
  It's one reason why I do like that they included canned and frozen.
• 24:03
  Yes.
• 24:04
  That was another argument that I saw.
• 24:06
  Mm-hmm.
• 24:07
  That one of the dieticians had posted.
• 24:09
  They're like, well, frozen is still good for you.
• 24:11
  Well, guess what?
• 24:12
  If you look at it, it says they have like a whole PDF, it's like nine pages that breaks everything down.
• 24:19
  Mm-hmm.
• 24:19
  When they talk about.
• 24:21
  Fruits and vegetables.
• 24:22
  They actually say frozen, dried, or canned vegetables are fruits.
• 24:27
  But no, or very limited outta sugars can also be good options.
• 24:31
  Yeah, and they even put apart if preferred flavor with salt spices ands.
• 24:36
  This is another thing people like, oh, or emphasizing too much sodium.
• 24:40
  I don't think so.
• 24:42
  No.
• 24:42
  They have a sodium section where it talks about recommendations and it kind of just emphasizes.
• 24:48
  To reduce highly processed foods that are high in sodium.
• 24:50
  I agree.
• 24:51
  That's actually what I tell my clients.
• 24:53
  Yeah.
• 24:54
  The other thing that I think we should pay attention to is these types of guidelines really drive other policy, like the school lunch program, stuff like that.
• 25:03
  Yes.
• 25:03
  Unless you have worked behind the scenes in that, I don't think you really understand how complicated that program is like.
• 25:10
  You can't just be like, oh, we have apples and peanut butter as a snack for kids that doesn't meet the guidelines because you don't have a grain in it.
• 25:18
  So instead of apples and peanut butter, they'll give kids graham crackers or goldfish, and it's like, mm-hmm.
• 25:23
  Well now we're not modeling to kids that the whole food options are better.
• 25:27
  Simply because we're trying to meet guidelines.
• 25:28
  And again, that's all like, you know, political and policy.
• 25:31
  But I think really understanding when we're, it's just how it is.
• 25:34
  Yeah.
• 25:34
  When we're saying like limit added sugar, limit this, limit that, that's gonna drive kids who are receiving school lunch to having a more whole food diet, which is a good thing.
• 25:47
  The other part, so we talked a little bit about like vegetarian vegans.
• 25:51
  So in the PDF too, I forgot about this.
• 25:53
  Yeah.
• 25:54
  They have a section for vegetarians and vegans.
• 25:58
  Yeah.
• 25:58
  And it talks about consuming dairy, eggs, beans, nuts, lentils, legumes, nuts, seeds, tofu, Tempe.
• 26:05
  And they do talk about limiting processed vegan and vegetarian foods.
• 26:08
  Yeah.
• 26:09
  Again, not a bad thing.
• 26:11
  So there is a category foods for them.
• 26:14
  Yes.
• 26:14
  And that was, that was the other thing I heard a lot about was like, wow, there's not a lot of info.
• 26:19
  And if you look at this, they have the, you know, infant and toddlers, they have five to 10, 11 to 18, young adulthood, pregnant women, lactating women, older adults, individuals with chronic disease, vegetarian vegans, those, those types of recommendations.
• 26:32
  They've been always for those people.
• 26:34
  When I look at this, I'm like, 10 pages is digestible.
• 26:39
  Yes, it's, I know when I'm reading, it's digestible.
• 26:42
  It's straight to the point.
• 26:44
  It's, you know, pointing out people with chronic disease that you may need to like work with someone.
• 26:49
  The guidelines may need to be tweaked.
• 26:50
  Older adults, you need to focus on vitamin D and vitamin B, you know, lactating women, you need a lot of omega threes.
• 26:56
  It just gives the bullet points and then it's.
• 26:59
  Tells you to work with your healthcare professional, which I think is the point when I look at some of the old ones, I'm lost and I'm a nutrition professional.
• 27:08
  I'm like 135 pages, like taking notes.
• 27:12
  You know how long I had to scroll to figure out what the 2020 to 2025 guidelines for whole grains were.
• 27:17
  And I already knew it was around this simply because I know the other guidelines.
• 27:21
  It's literally on page 138 who paying attention that long.
• 27:26
  Like that's what irritates me is like.
• 27:28
  I think there's just enough information.
• 27:30
  P the, mm-hmm.
• 27:31
  The normal average person who's not a nutrition professional does not wanna read 164 pages.
• 27:36
  They just wanna say, gimme like the details, the lowdown, like, what do I need to be looking for?
• 27:42
  Mm-hmm.
• 27:42
  And maybe it is feeding into, because I know RFK is kind of pushing for, okay, I'm not trying to get political.
• 27:48
  I think he has some great ideas.
• 27:51
  I think sometimes he's over the top.
• 27:53
  I think sometimes we're not looking at the big picture.
• 27:56
  But I also know that I don't understand the big picture.
• 28:00
  I'm very disconnected from the news and media, unless there is something specific I want to look into.
• 28:08
  Then I look, I don't watch the news.
• 28:09
  I don't follow any broadcasting, nothing.
• 28:12
  It stresses me out.
• 28:13
  Yeah.
• 28:14
  I, if I wanna know, I'm gonna go find out.
• 28:16
  I don't need to shove down my throat and I, so I think there's a lot of pieces to it.
• 28:21
  One thing he's really pushing, well talking about is.
• 28:25
  Expanding education for doctors.
• 28:28
  Mm-hmm.
• 28:28
  To have more nutrition, pros and cons to it.
• 28:31
  Pros and cons.
• 28:32
  I mean, they, they're already in school such a long time and everyone's like, schooling should never stop.
• 28:37
  It doesn't.
• 28:38
  Mm-hmm.
• 28:38
  Like, again, do your research.
• 28:39
  Dieticians, we have ce we have to always keep up with.
• 28:43
  Continuing education doctors, they have, I don't think they're called te.
• 28:48
  I think they're called something different, but they also have to continue with their education.
• 28:52
  But in terms of what a doctor does, I'm like, I kind of need them to know other things.
• 28:57
  Yes.
• 28:58
  Like I'm not going to treat you for tuberculosis.
• 29:03
  No.
• 29:04
  I guess we're not really treating, I dunno why that came to mind.
• 29:08
  I mean, doctors do treat for it.
• 29:10
  Yes.
• 29:10
  I think it's good that they should know, I'm not gonna treat you for meningitis.
• 29:14
  Maybe that's a better, the thing is, is there has to be change in the way our healthcare system is set up and in insurance.
• 29:20
  Because right now doctors have like 20 minutes with people.
• 29:23
  They really need that time to talk about, this is your disease, this is the medication you're on, this is what to watch out for.
• 29:29
  Okay.
• 29:29
  Like, they don't really have a ton of time to be like, let me walk you through this.
• 29:33
  While there is a healthcare professional that does that, it's called a dietician.
• 29:38
  Mm-hmm.
• 29:39
  So hopefully that changes.
• 29:40
  But again, I'm, I'm all for like yeah.
• 29:42
  More people in the medical field knowing about nutrition.
• 29:44
  Yeah, absolutely.
• 29:45
  I don't think it's a bad thing, but I also think like, this is our whole job.
• 29:50
  Let's literalize this.
• 29:51
  We have multiple degrees in it.
• 29:53
  Yes.
• 29:54
  And I think we are being utilized more and I think especially with like, we both work with Nourish.
• 29:59
  Mm-hmm.
• 30:00
  We have clients all the time with Nourish.
• 30:02
  We, I mean, we talk about it like if we turn our, allow new clients on, I'll get four new people to sign up.
• 30:09
  So it's, yeah.
• 30:10
  There's people, I think people are more aware that we exist in what we do.
• 30:14
  We're think there's more accessible too.
• 30:17
  Yes.
• 30:18
  'Cause even now, like people still don't always know that, oh, hey, you can get.
• 30:26
  Your dietician services covered?
• 30:28
  Yeah, like insurance will cover it.
• 30:30
  It's not a normal thing, but it's, but it's also worth your cash too, I promise.
• 30:34
  We're you guys I've never had anyone upset about paying cash.
• 30:38
  No.
• 30:38
  I used to only do cash.
• 30:39
  We both only did cash before.
• 30:41
  Mm-hmm.
• 30:42
  Because it's too difficult.
• 30:43
  There's so, it's so difficult to accept insurance as a dietician on your own.
• 30:47
  Mm-hmm.
• 30:47
  It's like half the time you don't even get paid.
• 30:49
  Yeah.
• 30:49
  Like insurance companies are not even writing you a check.
• 30:51
  You're working for free, so, you know, but.
• 30:55
  We're becoming more accessible.
• 30:57
  I'm hoping that more people realize that we're more useful.
• 31:02
  We could work together with doctors, like we know what we're doing.
• 31:05
  And in terms of, you know, politics, I don't wanna make it seem like we just dunno anything that's going on.
• 31:11
  Like, I know at least if you go through school, like, you know the politics mm-hmm.
• 31:15
  It's a huge reason why I was like, I'm never gonna be work on policy because what?
• 31:21
  Yeah.
• 31:21
  It's a mess.
• 31:22
  Like that's a class you have to take to be a dietician.
• 31:24
  There's also, yeah, for my program, like one of the rotations, like was working with the school, so we have to see the backend.
• 31:32
  Mm-hmm.
• 31:33
  Before, just like as a general announcement or a nutrition or anything like before you get all up in arms about how much the government is against you, how much America sucks because of our food, how much the school system sucks because of their lunches.
• 31:49
  Mm-hmm.
• 31:50
  I just wanna say.
• 31:52
  I truly don't think that the government is trying to kill us.
• 31:58
  I don't either.
• 31:58
  I think we're doing the best we can.
• 32:00
  Mm-hmm.
• 32:01
  And been like, I've worked for a daycare previously.
• 32:04
  Those meals look a lot different than what I feed my son.
• 32:08
  Yeah.
• 32:08
  But number one, we had to follow certain guidelines because they had government assistance.
• 32:13
  Mm-hmm.
• 32:13
  Number two, it's a lot different.
• 32:17
  Feeding 85 kids.
• 32:21
  Versus one or two kids at home.
• 32:22
  Yes.
• 32:23
  Yes.
• 32:25
  Not to say that those 85 kids don't deserve to have an apple and they got apples, but you know what?
• 32:32
  Some days they had graham crackers and milk and, and I'm always gonna be for those programs because sometimes those are the only meals kids are getting.
• 32:40
  Yes.
• 32:41
  But there's a, like, I think there's a way we can.
• 32:44
  We can make those programs work without being like, here's your little Debbie.
• 32:49
  Like, we never gave them Twinkies.
• 32:51
  No, we never gave'em Twinkies.
• 32:52
  No.
• 32:53
  That wasn't a lot.
• 32:53
  And then like, we had kids coming in, like they would bring Cheetos from home.
• 32:58
  Yeah.
• 32:58
  So, and we're like making them eggs and biscuits.
• 33:01
  Yeah.
• 33:02
  They're not homemade biscuits.
• 33:03
  They're like store brand biscuits.
• 33:04
  But I, I just buy regular biscuits.
• 33:08
  So Little Debbie's might've stopped in 2000.
• 33:10
  I don't know.
• 33:11
  It used to be the Wild West out there with sugar.
• 33:14
  Oh my gosh, yes.
• 33:16
  I, I think since I've like been adulting, I have never bought like a box of little Debbie's anything.
• 33:24
  When you were in high school, did they allow sodas?
• 33:27
  Yes.
• 33:28
  They still do.
• 33:29
  Okay.
• 33:29
  Oh, you know, that might be a state thing.
• 33:32
  I'm, I swear they still do.
• 33:34
  Yeah.
• 33:34
  It might be a state thing because I know in California they don't, in Texas, they don't.
• 33:40
  Actually in Texas they didn't, and then they decided they did and then they said they didn't again, just'cause they wanted a new political party to take claim.
• 33:47
  Yeah.
• 33:48
  It was dumb, but I'm like 90% sure they still have sodas in school.
• 33:54
  Yeah.
• 33:54
  So the long story short is there is a lot that goes into these guidelines.
• 34:00
  Yes.
• 34:01
  They're driven by politics.
• 34:02
  Yes.
• 34:02
  They're driven by a lot of things.
• 34:04
  That's how we're set up.
• 34:06
  We are always aiming to bring the new information to you to help you better improve your health or following research or allowing it to evolve.
• 34:15
  And we're hoping that guidelines like these make government programs better.
• 34:19
  Like that's the goal.
• 34:21
  Mm-hmm.
• 34:21
  At the end of the day.
• 34:22
  And I think both sides should be okay with that.
• 34:25
  Yeah.
• 34:26
  I'm excited for these new guidelines too.
• 34:29
  I think.
• 34:30
  We have some great potential coming in our world.
• 34:34
  Mm-hmm.
• 34:35
  Time will always tell.
• 34:37
  None of us can predict the future.
• 34:39
  Just have an open mind.
• 34:41
  Yeah.
• 34:42
  Again, don't be so weird about things.
• 34:44
  I think it's just gonna a message from now on, like stop making things weird.
• 34:48
  Don't, don't be weird eating real foods, like when someone tells you to eat real foods, it's not a hidden message.
• 34:53
  It's pretty straightforward.
• 34:55
  That is one of my biggest pet pees is when I will say something and people are like, what do you mean?
• 34:59
  I'm like, what do you mean by that?
• 35:01
  What?
• 35:01
  What do you mean what I mean?
• 35:01
  Exactly what I said.
• 35:02
  Just take it at face value.
• 35:04
  I don't mean anything secretive.
• 35:07
  We're saying to eat real foods.
• 35:09
  Don't think too much in depth about that.
• 35:11
  Yes.
• 35:12
  And, and lastly, dieticians are not being paid by Big Pharma No.
• 35:16
  Or big food?
• 35:18
  We are not.
• 35:18
  I think the average dietician, salaried America is like 48,000.
• 35:22
  All right.
• 35:22
  It's not us guys.
• 35:23
  We are not, I'm not rolling in.
• 35:27
  We're not.
• 35:28
  I am.
• 35:28
  They're not sending me any sort of check, I tell you that.
• 35:31
  No, and that's like when I talk about GLP and everything, like I, I'll tell you what I.
• 35:37
  I have nothing to do with prescribing a GLP one.
• 35:39
  I make no money off a GLP one.
• 35:41
  I make no money off a big pharma.
• 35:43
  We cannot legally prescribe anything.
• 35:45
  We can't even diagnose you with diabetes if we, clearly you are diabetic.
• 35:50
  I know you have diabetes.
• 35:51
  I cannot do it.
• 35:51
  Yeah.
• 35:52
  We are allowed to provide medical nutrition therapy for a diagnosis that your doctor has given.
• 35:59
  We do not diagnose no matter what we see, so we don't get any benefit from anything.
• 36:05
  Yes.
• 36:06
  We're just here to help you interpret, here's what's being recommended.
• 36:12
  Here's what we have found to work.
• 36:14
  Here's what we have learned.
• 36:15
  We kind of take it all and mesh it together.
• 36:18
  Mm-hmm.
• 36:19
  Yeah, because it's important.
• 36:21
  But don't overthink it.
• 36:23
  Don't overthink it.
• 36:24
  Just don't be so weird.
• 36:25
  Eat real foods and just like eat an apple.
• 36:28
  Yeah.
• 36:28
  Like.
• 36:29
  Get a whole, looks like a fake apple, a whole food, something, you know, I don't, yeah, just add some color.
• 36:38
  Yeah.
• 36:38
  Eat real foods.
• 36:39
  Eat your protein, fat, and fiber.
• 36:42
  Yes.
• 36:43
  Literally that's like what this pyramid looks like.
• 36:45
  Hmm.
• 36:47
  Yeah.
• 36:48
  So, yeah, and a lot of what we know we learned, it kind of was piloted from Megan, who we both have worked with.
• 36:56
  So, no, maybe she really has just been ahead of her time this whole time and she got us on board and yeah, here we're, I mean this, this was not a huge shock to me, I guess this pyramid.
• 37:09
  Yeah, the recommendation is I did not see anything absurd.
• 37:14
  Oh, the other thing was.
• 37:16
  Were like, they have a picture of rice and beans, but then they have a picture of rice.
• 37:19
  I don't think the bottom picture is rice.
• 37:22
  I think it's, it's like oatmeal.
• 37:23
  I think it's an oatmeal, which was my only thing, and I was like, ah.
• 37:25
  I kind of like oatmeal because it has so much fiber, but it's fine.
• 37:29
  But it's still a grain.
• 37:30
  It's grain.
• 37:30
  Yeah, it's still a grain, but then like rice would be a grain, so I can see that.
• 37:34
  Yeah.
• 37:34
  Rice is also green, but it's kind of like in between.
• 37:39
  I think they were trying to include plant sources of protein by saying rice and beans makes a complete protein.
• 37:45
  Yes.
• 37:45
  Make it so that's a caring form of protein.
• 37:49
  I'm not sure.
• 37:50
  I dunno.
• 37:51
  Yeah, it's, and there's a lot to say like when you work with dieticians that really follow,'cause there's a lot of dieticians that like, you'll see a patient one time in your whole life and never again.
• 38:03
  When you're working with people and you're following them and you're seeing like.
• 38:06
  Labs are getting better and all this stuff is getting better based on the recommendations you're giving them, you start to kind of see like, okay, I don't think it's appropriate that I tell you to eat six more servings of grains a day.
• 38:17
  I think we're good.
• 38:18
  That is correct.
• 38:19
  So there's, you know what's so funny?
• 38:21
  Side note on the website, if you scroll down there's like little cards and they look like, it looks like, remind me of like Cards Against Humanity.
• 38:30
  It's Cards Against Humanity.
• 38:32
  I saw that.
• 38:32
  I was like, who?
• 38:33
  What Millennial.
• 38:35
  Oh yeah.
• 38:36
  Did that.
• 38:36
  I dunno.
• 38:37
  I even joke.
• 38:38
  Eat real apple or maybe eat real bread.
• 38:40
  Yeah.
• 38:41
  Daily servings.
• 38:43
  Eat real butter.
• 38:45
  Eat real apples.
• 38:46
  Oh, that's funny.
• 38:47
  You can just like keep scrolling and it's giving you examples of what real food is.
• 38:51
  Eat real lettuce, eat real potatoes.
• 38:54
  We're here.
• 38:54
  We're here guys.
• 38:55
  We'll if you're confused, we got you.
• 39:00
  Hopefully this didn't compete anymore.
• 39:01
  But also like, don't be confused.
• 39:04
  Take this very straightforward.
• 39:05
  I think that's what they were trying to achieve.
• 39:07
  Mm-hmm.
• 39:07
  And to me they did.
• 39:09
  I dunno.
• 39:10
  But that's our lowdown on the new food period.
• 39:13
  And honestly, like, again, I don't think the average consumer is studying, was studying MyPlate, was studying the old pyramid is going to use this new pyramid every day.
• 39:25
  When I, when use, when I had to use my plate, which I always started off with.
• 39:30
  I don't love this, but, we'll, I'll, we'll, we'll make changes.
• 39:34
  Check it out anytime.
• 39:35
  I'm like, have you ever seen this before?
• 39:37
  98% of the time people are like, no.
• 39:40
  Or, yeah.
• 39:41
  Or they're like, I've heard of it.
• 39:43
  So, or they still thought we used the food pyramid, so I'm sorry, my plate.
• 39:47
  I don't feel like you had your time.
• 39:49
  You probably could have been made better, but it's all right.
• 39:52
  You know it's gonna be okay.
• 39:54
  We're getting caught up on weird things, like people are like, they missed my plate.
• 39:58
  I'm like, I don't think it matters.
• 40:00
  Yeah.
• 40:01
  I think we're comparing it a lot to the old pyramid because it's a pyramid, you know, like mm-hmm.
• 40:05
  We're having two different pyramids now.
• 40:07
  One is upside down, pushing more whole foods a keto cone.
• 40:12
  It's not a keto cone.
• 40:14
  Okay.
• 40:14
  There's fruit at the top at all.
• 40:16
  I'm actually very confused by that.
• 40:19
  Worried about certain dieticians.
• 40:22
  I started unfollowing all of them that were saying silly things like that.
• 40:27
  I was like, yeah, we don't, we don't vibe the same.
• 40:30
  That's okay.
• 40:31
  Mm-hmm.
• 40:32
  Exactly.
• 40:33
  And that's okay.
• 40:34
  That's why finding a dietician is like finding a therapist.
• 40:37
  You're not gonna vibe with all of them.
• 40:39
  Mm-hmm.
• 40:39
  And that's okay.
• 40:40
  It doesn't mean they're wrong or they're bad dieticians, we teach differently.
• 40:44
  We probably have different clients.
• 40:46
  Yeah.
• 40:46
  Things are different.
• 40:47
  And that's cool.
• 40:48
  Do you think people are gonna be mad at us for this episode?
• 40:51
  I hope not.
• 40:51
  Hopefully it's like a breath of fresh air.
• 40:54
  If you do have comments, concerns, questions, yeah.
• 40:58
  Feel free to like, yes.
• 41:01
  Like fire back at us.
• 41:02
  Yeah.
• 41:03
  Feel free to be like, eh, I think you're wrong.
• 41:06
  But it's also gonna be really funny if a lot of our listeners are like, we didn't even know that this everyone existed.
• 41:11
  They're all, what's going on?
• 41:12
  We're like this whole episode on the new pyramid, and nobody even knew it was a thing.
• 41:16
  Yeah, there.
• 41:17
  So yeah, if you haven't heard, there's a lot of drama in the dietician world about the pyramid.
• 41:21
  That's why we thought we'd bring it up too and share our thoughts.
• 41:25
  Don't freak out.
• 41:26
  Like, yeah, don't freak out.
• 41:28
  Be cool.
• 41:28
  Don't be weird.
• 41:30
  Don't be weird.
• 41:30
  Vegetables.
• 41:31
  Yes.
• 41:32
  That should be our new slogan.
• 41:33
  Just don't be weird.
• 41:33
  Don't be weird.
• 41:35
  We gonna gotta be weird.
• 41:37
  All right everyone, we hope this was helpful.
• 41:39
  As always, like we said, feel free to send us a DM if you have additional questions.
• 41:44
  If you wanna fire back at us, if you wanna talk about things, feel free to send us a message and we'll be back next week with a very new topic.
• 41:52
  Bye.