Explore every episode of the podcast Wake Up and Read the Labels!

Finding food that is both delicious and beneficial to our well-being is a challenge. Grocery stores are filled with processed snacks and food options that lack nutritional value. However, shopping for nutritious, sustainable food doesn't have to be difficult, and eating healthy doesn't mean sacrificing flavor or convenience. With PACHA, you can enjoy delicious and satisfying bread without compromising your health goals.  In this episode, Jen talks with Madeleine Hamann and Will Buttner, Co-Founders of PACHA, a simple, organic, and gluten-free bread made with sprouted buckwheat. They discuss the challenges of finding clean, healthy bread in grocery stores, the benefits of regenerative farming, and how PACHA is a bread that is good for the body and the planet. In this episode: [01:22] - The origin of PACHA [03:26] - Why producing quality products is a challenge [06:06] - The scary reality of our food system [08:05] - PACHA's main ingredients [10:09] - How organic and regenerative farming works [14:08] - The principles of regenerative agriculture [18:31] - Buckwheat loaves made by PACHA [22:20] - Why PACHA breads are delivered and sold frozen [26:14] - Different ways to enjoy PACHA bread [29:53] - Why fermentation is added to the PACHA bread-making process [34:37] - PACHA's newest flavors [38:25] - Will's advice to consumers Quotes [15:47] - "One of the biggest things about regenerative agriculture is it conserves water. You don't have to use as much water, and it also prevents flooding." ~ Madeleine Hamann [17:32] - "We're creating food that will regenerate your gut and lead you to the healthy life you want, get you away from prescriptions, and get you away from all the pain and inflammation in your body. That's what we are about." ~ Will Buttner [37:31] - "I have a lot of hope for what can happen with our food system, and it's going to be driven by consumers. It's not going to be easy, so people have to keep doing that work of trying to understand what's good for their bodies." ~ Madeleine Hamann [40:03] - "We vote with our dollar. So, support brands that are clean and support people who are pushing that agenda. That's how we reclaim our health in this society." ~ Will Buttner Links  Madeleine Hamann on LinkedIn William Buttner on Instagram Trilogy Sanctuary Live Pacha Live Pacha on Instagram USDA One Step Closer Dr. Bronner's Traditional Medicinals Numi Tea Clover Sonoma Invest in PACHA Connect with Jen Jen on Instagram Jen on Facebook The Wake Up Label Letter Subscribe and stay in touch Apple Podcasts Spotify Use the code "wakeup" at https://livepacha.com/?ref=wakeupandreadthelabels for a discount.

In this episode, Jen talks with Hilary Phelps, a wellness coach, addiction recovery advocate, speaker, and facilitator who has transformed personal trials into a platform of empowerment and inspiration. Hilary is also the founder of The Right Room, a platform that empowers women to navigate significant life transitions like divorce, sobriety, and career changes, encouraging them to live authentically and pursue their passions. Hilary shares her story of alcohol addiction and her recovery journey. She talks about her life and relationships, the turning point at which she decided to quit drinking, and how she is now an advocate for women's empowerment. In this episode: [03:35] - The impact of family success on recovery [06:08] - Hillary's journey to sobriety [11:00] - Early struggles and turning points [18:35] - Hilary's turning point [20:40] - Committing to rehab [25:44] - The importance of self-reflection [27:07] - From recovery to completing an Ironman [31:52] - Empowering women Quotes [18:13] - "That label of an alcoholic is so tough because only you can really diagnose yourself." ~ Hilary Phelp  [23:10] - "I didn't know how to feel feelings because anytime I felt a feeling, I would drink over it." ~ Hilary Phelp [26:03] - As women, we continuously say yes to things and put things on our plates. We start to lose who we are and the purpose of why we think we're here. So, if we keep saying yes to certain things, we say no to ourselves." ~ Hilary Phelp Links  Hilary Phelps on LinkedIn Hilary Phelps Website The Right Room Sanctuary Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify

A mindful eating lifestyle often begins with understanding where our food comes from and how it is grown. The path from seed to table can be influenced by practices affecting our health and the environment. Beyond cultivating crops, regenerative farming is a way of growing food that seeks to revitalize the health of the soil. This ethical approach creates more sustainable food and nutrient-rich produce and helps maintain a healthy earth for future generations. In this episode, Jen talks with Benina Montes, Owner and Managing Partner of Burroughs Family Farms. Benina started farming almonds with her father in 2002. In 2006, she started transitioning the first almond blocks to organic, and by 2015, the whole farm was certified. Jen and Benina talk about regenerative farming principles, the challenges and benefits of maintaining high-quality produce, and how Burroughs Family Farms produces almonds, olive oil, and organic meats using sustainable farming practices. In this episode: [02:01] - Burroughs Family Farms' products [04:07] - Benina's thoughts on grocery store products [06: 14] - Principles and benefits of regenerative farming [11:52] - Benina's thoughts on pesticides [15:41] - Certifications for regenerative agriculture [17:53] - How to identify high-quality olive oil [21:41] - The benefits and uses of regenerative organic almond butter Quotes [07:14] - "Sustaining is not necessarily making anything better. It's just not making it worse. And we want to leave things better than we found them." ~ Benina Montes [09:02] - "It's all about having healthy soil. Healthy soil, healthy plants. Healthy products, healthy people. That's what our goal on our farm is." ~ Benina Montes [10:58] - "We're big advocates of having more and more people try regenerative farming. It's not just good for the farmers. It's good for the consumers as well." ~ Benina Montes Links  Benina Montes on LinkedIn Burroughs Family Farms California Olive Oil Council Connect with Jen Jen on Instagram Jen on Facebook Recipes & Swaps Subscribe and stay in touch Apple Podcasts Spotify Use the code “wakeup” to get a 20% discount on Burroughs Family Farms' products.

Cortisol, often called the stress hormone, plays an important role in our bodies' response to stress. While a certain amount of stress is necessary for survival, prolonged exposure to high cortisol levels can negatively impact our health and well-being. Fortunately, there are simple, actionable steps for managing cortisol levels and reducing stress, leading to not just a fine life but an optimal one. In this episode, Jen talks with Dana Lewis. Dana is a mother, a widow, a nutrition expert, and the host of the Stop Faking Fine podcast. After tragically losing the love of her life and the father of her three boys to cancer in 2013, Dana shifted from traditional engineering to being solely focused on understanding the effects stress has on the body. She is committed to inspiring others to stop settling and step into living with more energy, focus, and mental clarity. Dana teaches simple, sustainable habits to help manage your stress and show up as your best every day. Jen and Dana discuss actionable strategies for reducing inflammation, managing stress hormones, and enhancing dietary and lifestyle habits for better health and well-being. In this episode: [03:06] - The story behind Dana's desire to specialize in stress management [07:15] - The effects of stress on the body [08:21] - What high cortisol means [13:00] - Why people continue to gain weight despite their efforts to lose it [14:09] - Other ways to lower inflammation besides diet [20:55] - How Dana's functional guacamole is made [23:10] - The relationship between high cortisol levels and rage [27:21] - The one thing people can do to manage their stress Quotes [07:29] - "Stress creates inflammation. And inflammation is the root of all evil." ~ Dana Lewis  [08:33] - "Your cortisol hormone is your stress hormone. It sets the stage for the rest of your hormone, either harmony or disruption." ~ Dana Lewis  [13:51] - "Look at food not as a diet but more as a solution to your problem." ~ Dana Lewis  [29:53] - "Recognize how you feel. Empower yourself to step into living your absolute best." ~ Dana Lewis  Links  Dana Lewis on LinkedIn Dana Lewis Website Dana's Nutrition Cheat Sheet Stop Faking Fine Happy Juice Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify

In this episode, Jen talks with Doug Wolkon, founder of Kauai Farmacy in Hawaii. They discuss the importance of consuming real foods and avoiding processed ingredients to achieve optimal health and reduce inflammation. Doug shares his personal journey from private equity in New York to establishing a permaculture oasis in Kauai, highlighting the benefits of plants like turmeric and tulsi. Jen and Doug also share practical advice on integrating herbal medicine and nutrient-rich foods into daily life, the importance of local and regenerative farming, and advocating for greater awareness and responsibility in dietary choices. Learn more at WakeUpLife.com. Use the code “WAKEUP” at https://kauaifarmacy.com and get 20% off your order. Links  Doug Wolkon on LinkedIn Kauai Farmacy Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Cup Board Pro is deeply connected to the Young family's heartfelt story of loss and resilience. Following the passing of their mother to breast cancer and their father to a 9/11-related illness, Kaley and Keira Young found strength in carrying on their parent's legacy. By continuing the product their father started, they have created more than just a cutting board – they have crafted a legacy that honors their parents' memory and supports those in need. In this episode, Jen talks with Kaley and Kiera about their journey of living out their parents' legacy. They share their story of loss, resilience, and determination, reflecting on their parents' love of cooking and commitment to family. The sisters also talk about making history on Shark Tank, the unique features of Cup Board Pro, and how they give back to families impacted by 9/11-related illnesses. In this episode: [01:19] - The inspiring story behind Cup Board Pro [05:19] - What makes Cup Board Pro special [09:30] - Kaley’s and Keira's background [11:55] - How buying Cup Board Pro helps people [13:05] - Kaley’s and Keira's life after losing their parents [16:32] - Cooking With the Firehouse Chef Quotes [06:05] - "My dad always used to say that there's a distance between you and your countertop while you're prepping. So that's where the cup fits perfectly between you and your countertop." ~ Kaley Young [11:11] - "We hear people all the time telling us how much they love the Cup Board Pro, and they think of our dad every time they use it. That aspect is special for us, just to be able to carry on how amazing our dad was." ~ Kaley Young  [12:09] - "Twenty percent of our piece of the cutting board goes to the FDNY Foundation, a charity that's close to our hearts. Being able to give back to that is really important to us." ~ Kaley Young Links  Kaley Young on LinkedIn Keira Young Cup Board Pro FDNY Foundation Cooking With the Firehouse Chef Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Throughout history, milk has played a significant role in human nutrition. While convenient, commercially produced milk often undergoes heavy processing and homogenization, stripping away some of its valuable nutrients and natural goodness. Live Vessel, however, believes there's a better way. By cold-pressing fresh, raw, and organic ingredients, Live Vessel produces a variety of milk and creamers that maintain their true taste and health benefits. In this episode, Jen talks with William Robinson, Founder of Live Vessel. William started the company in 2019 after taking an online course in plant-based culinary and confectionary desserts. The pure taste and quality of homemade plant-based milk inspired him to create his own brand.  William talks with Jen about his journey of creating pure, clean, plant-based milk free from fillers and artificial flavors. He shares the inspiration behind Live Vessel, the different flavors and bases of their milk, and the importance of using clean and organic ingredients in milk products. Key Takeaways [01:16] - How William started Live Vessel [07:21] - The importance of using organic ingredients [09:22] - The different milk flavors available at Live Vessel [13:06] - Why Live Vessel's milk is creamier than other milk [16:30] - How people use Live Vessel's milk and creamers. [20:19] - Why William uses raw ingredients in his milk products [21:18] - The best way to find Live Vessel's products Quotes [02:08] - "As soon as I tried making my own plant-based milk, my life completely flipped. I can't go back to the store to buy this anymore. I have to continue doing this at home." ~ William Robinson [08:19] - "I'm passionate about putting only organic foods in my body, and I want to serve my community with the same because the quality of ingredients is just outstandingly different when you taste something organic and non-organic." ~ William Robinson [21:45] - "Everyone should have a wake-up moment in their life because it really changes the way you have an outlook on everything." ~ William Robinson Links  William Robinson on LinkedIn Live Vessel Ramsey Farmers Market Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Consumers today crave convenient, healthy snacks they can feel good about. They want healthier options with more flavor, satisfaction, and transparency. However, creating a mess-free, shelf-stable snack without compromising taste or nutrition is challenging. realsy understands this need and created snacks that are the perfect pick-me-up, pre-workout fuel, and guilt-free treat, proving that health and convenience can go hand in hand. In this episode, Jen talks with Austin Patry and Sophia Karbowski, the Co-Founders of realsy. As young entrepreneurs aspiring to do big things, Austin and Sophia became business partners in college in 2017 while studying entrepreneurship. They started their first business with an unrelenting mission to spread healthy vibes all over the country, growing from a single food truck to health food cafes on college campuses across the country. Since then, Austin and Sophia have entered the CPG (consumer packaged goods) space with a strong desire to make their genuinely nutritious food options more accessible and convenient. Austin and Sophia talk with Jen about their journey from starting a smoothie and acai bowl cafe in college to launching realsy as a consumer packaged goods brand. They discuss how realsy provides a convenient and nutritious snacking option, how they developed their unique product, and the challenges they faced in creating a shelf-stable, mess-free snack. Finally, Austin and Sophia share their vision for the future of realsy and their commitment to providing consumers with clean, convenient snacks. In this episode: [01:15] - How Sophia and Austin became business partners [05:04] - What it takes to produce on-the-go nut butter-filled dates [06:49] - What sets the Medjool date apart from other dates [07:48] - What makes realsy a great snack [10:16] - The ingredients of realsy snack bars [12:27] - Where and how realsy ingredients are produced [14:08] - Where to find realsy products [16:03] - The nutritional benefits of realsy snacks Quotes [04:13] - "We created realsy because dates are a produce item. We decided to take something that was a produce item and make it easier to take on the go, fun, interesting, convenient, and that tastes amazing with the nut butter on the inside." ~ Sophia Karbowski [05:38] - "We wanted to create something shelf-stable that's portable, lightweight, and not a mess. It is not only shelf-stable but also has a consistency that's not oozing out and a little bit thicker." ~ Austin Patry [11:20] - "What does nutrition mean to us? It really is just whole foods and ingredients that you recognize. It's as simple as that." ~ Austin Patry [11:51] - "You shouldn't be eating anything you can't picture holding the separate ingredient in your hand. If you can't imagine what one of the ingredients looks like in the palm of your hand, then you shouldn't be eating it." ~ Sophia Karbowski Links  Austin Patry on LinkedIn Sophia Karbowski on LinkedIn realsy realsy snacks on Instagram Fresh Thyme Hungryroot Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify

There are many types of tortilla chips available, but not all are created equal. Most chips on the market are made with corn and cooked in seed oils. MASA offers a healthy alternative with their handmade chips, fried in beef tallow and prepared via nixtamalization, an ancient technique used by the Aztecs for centuries to enhance the healthful benefits of corn. In this episode, Jen talks with Steven Rofrano, Co-Founder and CEO of Ancient Crunch, maker of MASA chips. Steven shares how he started a company that makes tortilla chips free from preservatives and unhealthy seed oils. He also explains how MASA chips are made and emphasizes the dangers of seed oils and their impact on our health. Key Takeaways [01:20] - What MASA means. [02:56] - What inspired Steven to start a chip company. [06:21] - The beginnings of Steven's snack innovation journey. [08:30] - The digestibility and cultural significance of corn chips. [10:08] - The traditional process of making corn chips. [13:03] - Why MASA uses only organic corn for its chips. [15:19] - How seed oils impact American diets. [17:52] - The dangers of seed oils in human health. [21:29] - The taste and texture of MASA chips. [23:48] - The best frying fat for ultimate tortilla chips. Quotes [03:48] - "The chip market may seem saturated, but it's actually completely vacant because there are no good chips in the chip aisle." ~ Steven Rofrano [15:41] - "Seed oils are the single largest toxic thing people consume in the largest quantities. They are unstable in the biology of humans." ~ Steven Rofrano [22:02] - "MASA chips are thicker than your normal chip. They're much sturdier and hardier, so you can sink your teeth into them. They're very satisfying and better than any other tortilla chip you've ever had." ~ Steven Rofrano Links  Steven Rofrano MASA Chips Seed Oil Scout Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

The human body is a complex ecosystem. Like any ecosystem, it thrives on a foundation of healthy building blocks. With so many toxins, pollutants, and stressors in our environment today, prioritizing cellular health and fortifying the cell membrane plays a key role in achieving optimal health and wellness.  In this episode, Jen talks with Jessica Kane, Chief Marketing Officer at BodyBio. Jessica drives growth through innovative, data-driven strategies in both B2C and B2B markets. With a focus on driving customer acquisition and brand building, Jessica leverages her strategic, creative, and analytical expertise to promote wellness and transformative health solutions. Jen and Jessica talk about cellular health and how the cell membrane is the gatekeeper, controlling what enters and exits our cells. They also discuss how cell membranes break down as we age, the effects of toxins in our cells, and how BodyBio can strengthen and support cellular health. Key Takeaways [01:15] - A brief history of BodyBio. [02:24] - What it means to make people healthier, one cell at a time. [04:00] - How aging affects the cell membranes. [05:01] - Creating a healthier cell. [08:14] - How phospholipids relate to cell integrity and dementia. [09:06] - Foods that can help maintain good cellular health. [10:05] - How BodyBio sources raw materials. [11:23] - The difference between brain and cell health supplements and gut health supplements. [14:42] - What actions affect cell membranes. [15:30] - Signs of deteriorating cellular membranes. [16:53] - Protecting cell membranes against modern threats. [17:17] - Where people can find BodyBio. [17:53] - Transformative cellular health and recovery stories. Quotes [03:05] - "There is nothing more root in the body than ourselves. So, if you strengthen and build your cellular health, all your body's systems are able to function better." ~ Jessica Kane [03:22] - "If your cells are unhealthy and you have a leaky cell membrane and a leaky cell wall, toxins are getting in and changing your epigenetics. They're altering your health." ~ Jessica Kane [05:17] - "There are so many different claims about cellular health these days. But the most important thing is strengthening your cell membrane because that's where the cell's activity happens." ~ Jessica Kane Links  Jessica Kane on LinkedIn BodyBio Terry Wahls The University of Iowa Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Commercially produced kibble has been a go-to option in canine diets. While undeniably convenient, these dry foods may often contain fillers, byproducts, and preservatives that may not be ideal for a dog's overall health. A growing trend in pet nutrition emphasizes a diet rich in fresh, whole ingredients. This shift to fresh food emphasizes minimally processed meals that retain nutritional value, making those nutrients more bioavailable and digestible for canines to absorb and utilize. In this episode, Jen talks with Dr. Jennifer Kwon, Director of Veterinary Partnerships Education and Outreach at JustFoodForDogs, a pioneer in fresh pet food. Dr. Kwon is passionate about promoting pet health and well-being through nutrition. She has been with JustFoodForDogs since its inception and has played a key role in developing healthy and balanced dog diets. With her expertise and dedication, Dr. Kwon has helped countless pets improve overall vitality and thrive on real, fresh food. Jen talks with Dr. Kwon about the importance of feeding dogs real and fresh food. Dr. Kwon explains the difference between food and feed when it comes to dog nutrition. She sheds light on the benefits of feeding dogs a diet free from processed kibble and addresses common health issues in dogs, such as obesity, skin issues, and allergies, as well as how a fresh diet can help alleviate these problems. Key Takeaways [02:10] - The founding of JustFoodforDogs. [03:05] - The difference between food and feed for dogs. [04:40] - The potential impact of pet food on dog's health. [06:06] - Why fresh food matters for dogs. [07:59] - The different types of food and flavors available at JustFoodForDogs. [09:11] - How to determine the best diet for dogs and how to order. [10:44] - JustFoodForDogs' approach to traveling and refrigeration. [11:53] - Testimonials about dog's transformations after consuming JustFoodForDogs products. [13:40] - Sensitivities of dogs to certain foods. [16:17] - Dog snacks from JustFoodForDogs. [18:36] - JustFoodForDogs adoption program. Quotes [06:28]- "Fresh food really matters because, just as we see in human health, consuming fresh whole foods plays a crucial role in promoting the well-being of our pets. Fresh whole foods are cooked minimally. That makes the nutrients more bioavailable and digestible, leading to better nutrient absorption." ~ Dr. Jennifer Kwon [09:44] - "We believe that every dog is an individual. Just like humans, everyone is different. And because we're so bio-individual, we don't want a cookie-cutter diet for everybody." ~ Dr. Jennifer Kwon [19:32] - "We want more lives, more love, and more dogs to live longer and healthier." ~ Dr. Jennifer Kwon Links  Dr. Jennifer Kwon JustFoodForDogs JustFoodForDogs on Instagram JustFoodForDogs on Facebook JustFoodForDogs on X / Twitter Shawn Buckley PAWS Chicago Korean K9 Rescue Wags and Walks Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

The food industry has long recognized the consumer demand for clean, healthy snack options. However, many store-bought snacks, while appearing healthy on the surface, contain hidden sugars, additives, and preservatives. Solely recognizes these needs and is up to the challenge. They lead the clean snacking movement by offering simple, transparent, and delicious snacks made with whole, organic fruits. Their commitment to using only a few natural ingredients sets them apart from other brands that rely on artificial ingredients. In this episode, Jen talks with Simón Sacal, Founder and CEO at Solely. With more than 20 years of experience in the food industry, Simón is a pioneer in creating healthy snack options. He started Solely by inventing a technology to make fat-free potato chips and has since expanded the brand to include fruit jerky, gummies, dried fruit, and pasta. Simón's mission is to provide consumers with clean, nutritious, and guilt-free snacks made from ingredients that humans have used for thousands of years. Simón talks with Jen about how Soley uses real ingredients, like organic fruit, to create their fruit jerky, gummies, dried fruit, and pasta. Simón also shares how he sources organic fruits and the challenges in developing these products. He highlights the significance of organic farming in ensuring that the fruits used in their products are free from harmful chemicals. Key Takeaways [01:30] - An overview of Simon's background and how Solely got started. [02:59] - The fat-free movement. [05:04] - The challenges of creating clean and simple snacks. [07:21] - The challenges companies face in creating clean snacks. [09:18] - Solely's source for organic fruit. [11:15] - Solely's fruit jerky products and their taste profile. [14:57] - How Solely's fruit gummies are produced. [16:02] - Harmful ingredients in popular fruit snack brands. [20:13] - How Solely produces its pasta options: spaghetti squash and green banana. [23:34] - The best way to get Solely products. Quotes [04:08] - "At Solely, we go far beyond better for you. We do good for you. So, we only have food that humans have been eating for thousands of years and that we know nourishes and is good for you." ~ Simón Sacal [09:34] - "Being close to the farmers is a huge part of the business in many ways. It makes it sustainable. It makes it human. It makes it work. It's the only way you can really control the fruit and make it long-term sustainable." ~ Simón Sacal [10:19] - "Sometimes, you think you're eating clean because the ingredients look clean. But if you have a lot of pesticides on the product, it could be even worse than having something that is not perceived as clean. So, we make a huge effort to go organic." ~ Simón Sacal Links  Simón Sacal on LinkedIn Solely Fruit Snacks Solely on Amazon Jimbo's Naturally Costco Kroger Albertsons Target Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Have you ever craved more snacks after eating one? That's because sugary snacks often leave us wanting more. But Bearded Brothers offers a refreshing change in the crowded snack market by providing healthier options. In this episode, Jen talks with Nick Meyers, President of Bearded Brothers, about how his journey into Bearded Brothers began, why organic ingredients are essential to their mission, and their special Yo bars designed for kids. In this episode: [01:49] - How and why Nick got involved in Beared Brothers. [05:25] - Why organic ingredients and clean labels are important to Beared Brothers. [13:36] - Nick talks about Beared Brothers Yo Bars for kids. [17:27] - Where you can find Bearded Brothers. Quotes [03:53] - “You look on the back, you read the ingredients, you know the ingredients, and not only do you know them, you feel good about them.” ~ Nick Meyer [09:27] - “You want to eat clean and feel good about it, but you want to enjoy your food too.” ~ Nick Meyer [12:29] - “When we created a lot of these bars, we wanted to stick to the cleanest ingredients possible.” ~ Nick Meyer Links  Nick Meyer LinkedIn Bearded Brothers Breaded Brothers Instagram Costco Amazon Whole Foods Market Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts Get 25% off your Bearded Brother purchase. Use the code Wakeup at https://www.beardedbros.com.

Chronic pain often serves as a wake-up call, signaling the need for lifestyle and diet changes. While these kinds of changes can be tough, Addison LaBonte is on a mission to make it easier with better-for-you desserts made with real ingredients. Addison is the founder of Sweet Addison’s. Her life took a turn when she was diagnosed with compartment syndrome, a painful condition that forced her to change her lifestyle. Unable to run, she tried a gluten-free diet and healthier eating habits out of desperation. When she found relief, it sparked an idea – why not create delicious cookies that fit her new lifestyle? In this episode, Addison talks with Jen about her journey to healing chronic pain by changing her diet, the benefits of going gluten-free, and creating Sweet Addison’s.. Key Takeaways [01:40] - How Addison was diagnosed with compartment syndrome. [07:31] - Who should explore gluten-free. [08:27] - Why Addison named her cookie company Sweet Addison’s. [09:25] - Products made by Sweet Addison’s and their ingredients. [19:22] - Why Sweet Addison’s doesn’t compromise on flavor. [24:23] - Sweet Addison’s mission. [25:28] - Where you can find Sweet Addison’s cookies. Quotes [05:20] - “To say that becoming gluten-free and reading food labels was life-changing is an understatement for me.” ~ Addison LaBonte [07:31] “When people say, do you think everybody should become gluten-free? I say honestly, yes.” ~ Addison LaBonte [20:08] - “One of the biggest feedbacks I get from people is, I can't believe that something this healthy can taste this good.” ~ Addison LaBonte Links  Addison LaBonte Instagram Sweet Addison’s Sweet Addison’s Instagram The University of Maine Chips Ahoy! Mrs. Fields Famous Amos Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts Get 10% off your Sweet Addisons purchase! Use code: Wakeup10 at https://sweetaddisons.com.

As a water sommelier, Martin Reise spends his days creating content about water and sharing his knowledge with others. As a child, he noticed that water could have different tastes, sparking his curiosity. Disappointed by the limited water options available in restaurants, he decided to take matters into his own hands.  Martin reveals some surprising truths about water. He explains why certain types, like alkaline water, may not be as beneficial as they seem. He also sheds light on the practices of major water brands, exposing how some of them bottle purified tap water and market it as something more. He believes that the best water is pure and natural, without any additives. He is skeptical of labels like "alkaline water" or "vitamin water," urging consumers to be wary of marketing gimmicks. In this episode, Jen talks with Martin about his journey into this unconventional career, the complexities behind water labels in the grocery store, and the secrets of water tasting. Key Takeaways [01:33] - How Martin became a water sommelier. [03:46] - Why some people are more sensitive to the taste of water. [06:15] - The most hydrating types of water. [13:00] - How to choose water at the grocery store. [15:33] - Martin breaks down different types of water. [22:05] - Martin’s take on infused water. [23:54] - Why Martin doesn’t drink distilled water. [25:18] - How purified water is affecting people’s health. [26:36] - Martin talks about water intoxication. [30:08] - Martin discusses his book and water-tasting box. [37:44] - Should you filter tap water in your house? Quotes [07:11] - “Electrolytes is just a fancy marketing word for minerals.” ~ Martin Reise [16:32] - “All these water producers are thinking, how can I convince the American people to buy tap water in a plastic bottle.” ~ Martin Reise [23:58] - “Distilled waters are for small appliances, I’m not a small appliance.” ~ Martin Reise Links  Martin Reise Instagram Martin Reise Youtube Martin Reise Die Welt des Wassers Pepsi Coca Cola Costco FDA Vitamin Water Smart Water Essentia Water Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Opting for plant-based alternatives often seems like a health-conscious decision. But what if these seemingly harmless swaps are actually posing hidden risks behind the scenes? Brooke Harris, food lover and Founder of Goodmylk, previously thought switching to plant-based milk was always a healthy choice. But when she started having health problems from plant-based milk, she knew she needed to make a change.  That's what led her to create Goodmylk, a dairy-free milk substitute that tastes great. Unlike many other plant-based milks with added sugars and palm oil, Goodmylk’s products are made from simple ingredients like dates, tigernut, Himalayan salt, sprouted almonds, and oats. Brooke also shares some of her unusual health tips, like cold plunging, red light therapy, and putting onions in socks before bed to help reduce inflammation.  In this episode, Brooke talks with Jen about the hidden truths about plant-based milk, wellness tips to improve overall health, and how she created a better plant-based milk alternative.  Key Takeaways [01:31] - What is Goodmylk Co.  [05:20] - Common ingredients in most plant-based milk. [08:07] - The simple ingredients in Goodmylk. [14:10] - Why dairy-free milk is called milk. [18:13] - Brooke’s wellness hacks. [24:23] - Where you can find Goodmylk creamers.  Quotes [03:53] - “Goodmylk launched with this idea of getting better, clean as close to homemade as possible plant-based milk.” ~ Brooke Harris [09:10] - “We have this crazy idea that instead of adding a bunch of weird ingredients to make something that is similar to a milky substance, almonds have a lot of fat and protein in them.” ~ Brooke Harris [10:37] - “Every step of the decision-making around making products filters around me being sick and wanting to create better options.” ~ Brooke Harris Links  Brooke Harris Instagram Brooke Harris LinkedIn Goodmylk Co. Ritual Coffee Roasters Folgers Coffee So Delicious Almond Breeze Oatly Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Cheese cravings are among the toughest to shake. But imagine enjoying pepper jack, spicy queso, cream cheese, and smoked pimento without the discomfort of dairy. It might sound too good to be true, but thanks to Gwendolyn Dare Hageman, it's not. Gwendolyn Dare Hageman, Owner of Darë Vegan Cheese, talks with Jen about her journey from formulating vegan cheese in a tiny blender at home to growing a fully-fledged business. Her vegan cheeses can be enjoyed without the cons of dairy. From playful recipe experiments to bold flavor combinations, Gwendolyn has reimagined cheese alternatives that even dairy lovers enjoy. In this episode, Gwendolyn talks with Jen about the inspiration and process behind creating vegan cheese, the benefits of dairy-free cheese, and the challenges of competing with larger brands.  Key Takeaways [01:23] - The story behind the name, Darë Vegan Cheese. [02:17] - How Gwendolyn fell in love with vegan cuisine. [05:02] - How Darë Vegan Cheese got started. [05:57] - Why cashews work well as a dairy cheese alternative. [06:48] - Why people should go dairy-free. [08:57] - A deep dive into Darë Vegan Cheese ingredients. [12:01] - Where you can find Darë Vegan Cheese. [13:05] - Darë Vegan Cheese's core brand values. [15:14] - The challenges of competing with large brands. [16:55] - Gwendolyn’s vision for Darë Vegan Cheese. [19:04] - How to join the Darë Vegan Cheese affiliate program. Quotes [02:47] - “It was like the coolest challenge as a chef, to take what people are used to eating and making it healthier.” ~ Gwendolyn Dare Hageman [13:20] - “Our number one brand value is to create a workplace where people want to be.” ~ Gwendolyn Dare Hageman [14:14] - “We want to be a fancy cheese, but we also want to be down to earth.” ~ Gwendolyn Dare Hageman Links  Gwendolyn Dare Hageman LinkedIn Darë Vegan Cheese Whole Foods Market Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Keeping a positive outlook, even when things are tough, is much easier said than done. But our attitude, along with our diet, can make all the difference in how you feel when living with chronic illness. Nicole Pedra, a Chronic Illness Survivor and Health Advocate, gets vulnerable about her personal experience living with Multiple Sclerosis (MS). Nicole has been through a lot with chronic illness, but she's learned some great lessons. She shares how important it is to stay positive and take care of yourself, especially with what you eat. She emphasizes the role of diet in promoting overall health, advocating for a balanced approach that nourishes both the body and the mind. Her inspiring story reminds us to keep looking for the good, even in hard times. In this episode, Nicole talks with Jen about maintaining positivity and healthy living despite health challenges, the importance of diet and holistic approaches in managing chronic conditions, and insights for listeners seeking inspiration and resilience.  Key Takeaways [01:15] - How chronic illnesses have impacted Nicole’s life. [02:49] - What went through Nicole’s mind when she was diagnosed. [05:31] - Why healthy eating wasn’t linked to Nicole’s diagnosis. [07:58] - How Multiple Sclerosis differs from other diagnoses and its symptoms. [12:00] - How to find gluten-free products, and ingredients Nicole avoids. [23:53] - The cost and the importance of eating organic. [27:44] - Nicole’s advice to people going through illnesses similar to hers. Quotes [03:32] - “I asked her if God was mad at me and if I was being punished because I didn’t understand why this could happen to someone so young.” ~ Nicole Pedra [22:17] - “It makes me so angry when I see an influencer in the chronic illness industry share how to make magic brownies that have all his crap in it.” ~ Nicole Pedra [28:26] - “You can’t control what the disease is going to do, but you need to figure out a way to be happy.” ~ Nicole Pedra Links  Nicole on Instagram Nicole on LinkedIn The Rise of Plant-Based Butter with Lauren Montgomery  Lovebird Cereal General Mills Yoplait Yogurt Plentiful Kitchen AWG Bakery Base Culture Breads Sprouted Power Trader Joe’s Carbonaut Banza Miracle Noodle Copellos Pasta Monty’s Plant-Based Outback Steakhouse Quaker Oats Oatly Starbucks  Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

When was the last time you checked the labels on your fruit snacks? It can be tough to find snacks that are convenient and healthy with real ingredients. Some seem like a good choice on the surface, but they often hide chemicals and too much sugar. Dr. Lior Lewensztain is the founder of That’s It., and believes strongly in the idea of food as medicine. He noticed that many Americans weren't getting enough fruits each day, so he started his business to fix that. His fruit bars, probiotic bars, and fruit crunchables have become favorites for both kids and adults. Dr. Lior points out that many of fruit snacks in stores use the "natural flavor" label to hide chemicals and extra sugars. He suggests parents take a good look at their pantry and switch to real fruit products with no fake flavors or added sugars. It's a simple change that can make a big difference in your family's health. In this episode, Dr. Lior talks with Jen about the importance of adding fruits to your diet, the truth behind popular fruit snacks, and the story behind his simple on-the-go fruit snacks.  Key Takeaways [01:14] - Dr. Lior’s background and why he created That’s It. [03:26] - How fruit labels can be misleading. [05:13] - The meaning behind the name That’s It. [07:43] - Products offered by That’s It. [11:17] - Challenges in using high-quality ingredients. [12:37] - What sparked Dr. Lior’s interest in food as medicine. [14:45] - Why you should switch out your snacks. [16:24] - Where That’s It. gets fruit. [17:42] - Where you can find That’s It. Quotes [01:39] - “Only about 12% of Americans get their daily servings of fruits.” ~ Dr. Lior Lewansztain [06:24] - “Everything that we do is incredibly clean and transparent, and we don’t use any natural flavors.” ~ Dr. Lior Lewansztain [13:17] - “We are avid believers that food is medicine.” ~ Dr. Lior Lewansztain Links  Dr. Lior Lewensztain LinkedIn That's it. Walmart Costco Target Starbucks United Airlines Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

In a fitness industry saturated with misleading dieting advice and fleeting diet trends, one business is changing the narrative. Barb Bolotte, Founder of Clean Creations, found her love for nutrition through fitness. But her path to success was challenging. After breaking free from the world of competitive modeling and its detrimental dieting habits, she found herself facing weight gain that seemed uncontrollable. Determined to make a change, Barb discovered her true calling and started Clean Creations. What began as a service helping people with competitive dieting, evolved into cooking colorful, creative, and tasty meals for delivery. In this episode, Barb talks to Jen about pivoting from competition dieting to starting a business delivering nutritious meals, eating disorders in the fitness industry, and exciting recipes offered by Clean Creations. Key Takeaways [01:38] - Barb discusses her passion for arts and crafts. [02:37] - What inspired Barb’s journey into health and wellness? [04:25] - Barb discusses eating disorders in bikini competitions. [05:44] - When Barb realized what food had the right ingredients. [07:15] - What made Barb start the IIN nutrition program? [08:47] - Ingredients in Clean Creations meals. [10:58] - Popular foods offered by Clean Creations. [12:03] - Inflammatory ingredients in New Orleans shrimp and grits. [14:49] - What ingredients Barb’s customers want in their foods. [17:53] - Clean Creations client transformations. Quotes [11:46] - “It doesn’t have to be really complicated to be a great dish.” ~ Barb Bolotte [15:06] - “Unfortunately, our healthcare system is not giving them the tools or awareness that is needed to properly read labels.” ~ Barb Bolotte [18:11] - “One of my affirmations and mantras is my body is my business!” ~ Barb Bolotte Links  Barb Bolotte on Instagram Clean Creations Clean Creations on Instagram Mr Olympia The Institute for Integrative Nutrition Tony Chachere's Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

It’s time to take a closer look at fast food and the not-so-friendly surprises hiding in those quick and easy meals. We often think fast food is a harmless choice when we're in a hurry, but what if there's more to the story?  Zen Honeycutt, a passionate advocate for food safety, is the driving force behind Moms Across America and the author of Unstoppable. In this episode, she talks with Jen about her mission to spread the word about harmful chemicals and GMOs lurking in our daily meals. Zen discusses her recent fast food tests, exposing alarming toxin levels in popular brands, and stresses the urgency of switching to healthier, organic options. She also shares inspiring stories that prove the power of mindful food choices. Key Takeaways [01:41] - Why Zen founded Moms Across America. [05:51] - The three types of pesticides. [15:14] - How fast food is harming people. [26:59] - How to combat toxic foods. [29:02] - Safer alternatives to fast food. [42:03] - How to find Zen and Moms Across America. [43:08] - The difficulty of getting a TV interview. Quotes [05:31] - “Unless you’re eating organic, you’re eating very high levels of GMOs in processed food and glyphosate on grains.” ~ Zen Honeycutt [10:33] - “People are messing with the food supply, and they’re mostly doing it because they want to sell more chemicals.” ~ Zen Honeycutt [46:26] - “You can fire a scientist or a doctor or a reporter, but you can’t fire a mom.” ~ Zen Honeycutt Links  Moms Across America Unstoppable Robin O’Brien Raising Cane’s Impossible Foods Chik-Fil-A Dominos Panera Bread U.S. Food and Drugs Administration U.S. Environmental Protection Agency Chipotle Dunkin Donuts Jack in the Box Walmart Burger King Starbucks Common Ground Secret Ingredients Modified The Peril on Your Plate Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Ever wondered about the chemicals lurking in your local parks and schools? The issue of pesticides in neighborhoods is not just about pretty lawns; it's about the well-being of our families, especially our little ones.  Kim Konte and Bruce Lanphear are the duo behind Non-Toxic Neighborhoods. They're on a mission to kick harmful pesticides out of our public spaces. Kim, certified in organic land management, shares the details of their advocacy work. Bruce, a researcher, talks about prevention in pediatric healthcare. Throughout the podcast, they discuss the challenges faced in bringing about policy changes, success stories, and the need for a paradigm shift in prioritizing children's health. They highlight the need for preventive steps, shaking up norms for the sake of future generations' well-being. In this episode, Kim and Bruce talk to Jen about their mission to eradicate harmful pesticides from parks and schools, the challenges and wins in their journey, and the need for a shift in pediatric healthcare towards prevention over treatment. Key Takeaways [01:48] - What are pesticides? [04:43] - Symptoms of glyphosate exposure. [06:24] - How Bruce became an adviser at Non-Toxic Neighborhoods. [07:47] - What made Kim start Non-Toxic Neighborhoods? [10:30] - Tests available for parents to check their children's pesticide levels. [11:18] - How to get help from Non-Toxic Neighbourhoods. [15:00] - Why are pesticides seen are safe? [17:51] - How to read a pesticide label. [22:39] - States in the United States that have banned glyphosate. [25:07] - Non-Toxic Neighbourhoods success stories. [30:28] - Three things to minimize exposure to pesticides. [34:45] - The Non-Toxic Neighbourhoods Organic Tool Kit. Quotes [05:17] - “There are about 200,00 people every year that die from acute pesticide poison.” ~ Bruce Lanphear [08:06] - “No school district or municipality wants to hear that they’re using chemicals that can potentially harm the residents, students, teacher, or staff.” ~ Kim Konte [29:40] - “We’ve actually created an environment that makes it easy to become sick, and too often, we put the burden on families.” ~ Bruce Lanphear Links  Kim Konte Bruce Lanphear Simon Fraser University Non-Toxic Neighborhoods Little Things Matter Washington State Department of Agriculture Roundup Environmental Protection Agency National Cancer Institute Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Meat snacks are flavorful but loaded with sodium. Ever wondered about the secret behind clean, gut-friendly meat snacks that defy the norm?   Jason Burke shares the story of his brands, Noble Made and The New Primal. He talks about the tricky parts of creating grass-fed meat snacks at The New Primal that are not just delicious but gut-friendly. He also explains why using grass-fed beef is a big deal, especially for kids who can't get enough of them. Jason delves into Noble Made's sauces, from no-sugar ketchup to rich barbeque sauce made from quality ingredients. From the decision to eliminate harsh preservatives like sodium nitrite to the process of replacing sugar with healthier alternatives, Jason is committed to offering consumers a healthier and tastier choice. In this episode, Jason talks to Jen about the story behind both of his brands, the challenges of crafting clean, gut-friendly meat snacks, and the craft of replacing traditional ingredients with healthier alternatives.  Key Takeaways [01:19] - The difference between FDA and USDA. [03:06] - Grass-fed beef in The New Primal beef sticks. [05:26] - What made Jason interested in holistic foods? [09:34] - Jason’s inspiration to start The New Primal. [11:38] - The difference between beef jerky and meat sticks. [14:11] - Jason talks about the ingredients in The New Primal meat sticks. [20:27] - Jen and Jason talk about Noble Made sauces and products. [24:14] - The meaning of the name Noble Made. [27:47] - Where you can find The New Primal and Noble Made products. Quotes [03:35] - “Grass-fed beef, these are animals that get to eat grass their whole life, and that's what they were designed and meant to do.” ~ Jason Burke [04:56] - “If you’re going to eat protein and animal-based protein, you should source those from the healthiest animals.” ~ Jason Burke [18:58] - “I think for a long time the sentiment about health food or food that's better for you just taste like crap, and very candidly, a lot of it did and still does.” ~ Jason Burke Links  Jason Burke LinkedIn Jason Burke Instagram The New Primal Noble Made USDA FDA Whole Foods Market Sprouts Farmers Market Wegmans Giant Eagle  Publix Raley’s Amazon Thrive Market Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Illness isn’t always straightforward, but listening to your body and understanding symptoms is one of the keys to staying healthy. Your body talks to you through little signs, like how you feel or what hurts. Paying attention to these signals is like learning a secret language between your mind and body. Dr. Adrienne Stewart, a naturopathic doctor and the owner of Nourish Medical Center, shares insights into her journey as a “health detective” who helps people find the source of their symptoms. With a focus on thyroid disorders, particularly Hashimoto's, she emphasizes the importance of a comprehensive approach beyond conventional medicine's quick fixes. Dr. Stewart opened up about her health, particularly her diagnosis of multiple sclerosis and how it has influenced her compassionate approach towards her patients. The conversation explores the significance of listening to your body, deciphering symptoms, and the role of quality supplements in achieving sustainable health.  In this episode, Dr. Stewart talks to Jen about holistic approaches to thyroid health and hormone balance, the importance of comprehensive testing, and her journey with a recent diagnosis of multiple sclerosis. Key Takeaways [01:42] - Introduction to Dr. Adrienne Stewart. [02:24] - The importance of balance and joy in a treatment plan. [03:15] - Body image issues in ballet. [04:29] - Health issues that Dr. Stewart treats. [07:00] - Why a person can be vitamin deficient despite eating well. [08:58] - How Nourish Medical Center differs from conventional doctors. [11:25] - What folks should understand while shopping for food. [13:10] - Bodily signs people should pay attention to. [15:12] - Factors to watch for when dining out. [17:52] - Do all supplements have the same quality or effectiveness? [19:41] - Dr. Stewart’s recommended supplements brands. [21:42] - Symptoms that should raise an alarm. [22:46] - How to get in touch with Nourish Medical Center. [23:48] - Dr. Stewart talks about her health. Quotes [02:52] - “I often ask my patients what brings joy in your life because it gives a bit of a meaning to why someone is doing their treatment plan.” ~ Dr. Adrienne Stewart [04:59] - “People often call me their health detective to figure out why am I feeling this way.” ~  Dr. Adrienne Stewart [10:52] - “What we’re rooted in is identifying the root cause and not just suppressing their symptoms with medication.” ~  Dr. Adrienne Stewart Links  Dr. Adrienne Stewart LinkedIn Dr. Adrienne Stewart Instagram Nourish Medical Center GNC Costco Amazon Fullscript Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Chocolate has a reputation for being a guilty pleasure. But Honey Mama’s chocolate challenges the notion that chocolate is nothing more than a sweet treat. This chocolate has a secret – it has healing properties.  Christy Goldsby, Founder of Honey Mama’s, shares her journey from owning a bakery to creating refrigerated truffle bars with real whole ingredients. She shares her inspiration behind using honey as a sweetener, a natural preservative, and an anti-fungal ingredient that has a profound impact on our bodies. Christy reveals the challenges of breaking industry norms and emphasizes the importance of meeting consumers where they are. Drawing from personal experiences and a background in baking, she discusses the power of a gut-focused cleanse, which motivated her to venture into chocolate. In this episode, Christy talks to Jen about how she created chocolate with healing properties, the challenges of going against industry standards, and the expansion of Honey Mama’s into conventional grocery stores.  Key Takeaways [02:07] - Why Christy created Honey Mama’s. [08:14] - Christy tells the story behind the name Honey Mama’s. [11:42] - Why Christy chose honey as a sweetener. [15:07] - Interesting ways to use Honey Mama’s bars. [16:21] - Christy’s experience going against the industry standards. [20:04] - Honey Mama’s flavors you can find in stores. [21:55] - How Christy is making Honey Mama’s more accessible. Quotes [05:59] - “The ease of digestion and anti-inflammation equaled a simple approach to taking care of your health.” ~ Christy Goldsby  [10:22] - “I love a lot of different natural sweeteners, but honey was the one that my body felt absolutely the best when I was working with it.” ~ Christy Goldsby [19:25] - “I wanted people to feel that there is not a dogma attached to this product.” ~ Christy Goldsby Links  Christy Goldsby LinkedIn Christy Goldsby Instagram Honey Mama’s Honey Mama’s Instagram The Hershey Company Target Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

We’re taking a closer look at dairy-free yogurt alternatives that are hiding a pretty big secret. What’s really in your yogurt? Erin Asaad, Founder and CEO of Culina Yogurt, drops some bombshells about the norms of mass-produced yogurt alternatives. She explains the essence of Culina's yogurt, highlighting its coconut-rich formula in contrast to common watered-down alternatives. Erin's insights go beyond the kitchen, shedding light on the misleading charm of natural flavors found in many mainstream products. Through Culina, she encourages a dairy-free movement, inviting consumers to enjoy a genuine and uncompromised yogurt experience. In this episode, Erin talks to Jen about her inspiration to create dairy-free yogurt at Culina, the truth about conventional alternatives, and the secrets behind some of Culina’s ingredients. Key Takeaways [02:00] - What inspired Erin to make Culina Yogurt? [09:19] - What makes Culina Yogurt different? [13:36] - Erin explains why she uses maple syrup as a sweetener. [19:45] - What is Agar, and why does Erin use it in yogurt? [23:02] - How Erin makes coconut taste similar to a dairy-based product. [29:21] - Erin explains how bands keep dairy-free foods cheap. Quotes [07:54] - “It’s so depressing to remove things and not to know what to fill your diet with.” ~ Erin Asaad  [11:04] - “I think the thing that we’ve done really well is we’ve learned how to culture a non-dairy base in the best way.” ~ Erin Asaad [12:30] - “The way I create products is that I’m taste, texture, and flavor first.” ~ Erin Asaad Links  Erin Asaad Instagram Erin Asaad LinkedIn Culina Yogurt Culina Yogurt Instagram Whole Foods Market Walmart Natural Grocers Sprouts Silk U.S. Food and Drug Administration Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Ever wondered how a jar of nut butter could contribute to changing lives? Julie Sullivan and Carolyn Cesario, Founders of Ground Up, share their fascinating journey of how their business not only creates nut butter but also empowers women dealing with adversity. Julie transitioned from living in Uganda where she empowered women entrepreneurs and moved back to Portland, Oregon where she and Carolyn built their company. They discuss some of the challenges working with formerly incarcerated women and how their job training program helps women set goals and transition out of homelessness. From the inception of their job training program to the process of crafting small-batch nut butter, the duo sheds light on how they combine business and social change.  In this episode, Julie and Carolyn talk to Jen about their inspiration for building their business, the empowering journey of women overcoming adversity, and their unique approach to creating nut butter products. Key Takeaways [01:10] - The meaning of Ground Up. [01:46] - How Ground Up started. [04:39] - Pros and cons of Ground Up’s business model. [07:35] - How Julie and Carolyn chose nut butter for their business. [10:16] - The difference between Ground Up and other nut butters. [13:04] - Why nut butters are using oils and fillers. [13:52] - Why Ground Up uses roasted nuts. [14:15] - Why gluten and soy-free is important to Ground Up. [15:09] - Flavors that Ground Up offers. [16:07] - How people use Ground Up’s nut butters. [19:06] - Where you can find Ground Up. [20:00] - A transformational story of a Ground Up employee. Quotes [01:30] - “Our mission is to is to employ women overcoming adversity.” ~ Julie Sullivan [09:56] - “It’s fun now to see all the folks that come through the training program start to eat healthier and start to be more conscious about what they’re eating.” ~ Carolyn Cesario [11:31] - “I think what makes our nut butter unique is we use a blend of nuts.” ~ Carolyn Cesario Links  Julie Sullivan LinkedIn Carolyn Cesario LinkedIn Ground Up Nut Butters Ground Up Instagram Target Whole Foods Market Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts Get 15% off your order For 15% off, use this code: WAKEUP https://grounduppdx.com/

Refined sugar is a major source of inflammation for the body and some baking innovators are finding ways to ditch them without sacrificing the taste and comfort of baked goods. Laurel Gallucci, Co-Founder and CEO of Sweet Laurel Bakery, shares her journey of being diagnosed with an aggressive autoimmune disease and the transformation that led her to create a unique baked goods company. She shares the story of her diagnosis in her 20s, her switch to an anti-inflammatory diet that eliminated gluten, grains, dairy, refined sugar, and legumes, and her commitment to using whole, real ingredients in her baking. Laurel's dedication to clean and health-focused recipes has not only helped her manage her autoimmune disease but has also led to the creation of Sweet Laurel as a successful brand, offering grain-free, refined sugar-free, dairy-free, and truly delicious baked goods. In this episode, Laurel talks to Jen about her journey from being diagnosed with an autoimmune disease to creating a successful bakery, the importance of using real ingredients, and Sweet Laurel's popular products.  Key Takeaways [01:44] - Laurel talks about Sweet Laurel Bakery’s s’more. [02:32] - How Laurel addressed the root causes of her autoimmune disease. [10:10] - Laurel’s view on anti-inflammatory eating for everyone. [13:18] - Ingredients used in Sweet Laurel’s products. [16:33] - Products offered by Sweet Laurel’s Bakery. [21:08] - Jen and Laurel review a Betty Crocker label. [24:47] - Jen and Laurel review a Sweet Laurel Bakery label. Quotes [04:19] - “So many things were happening to me, and I just felt like I needed to try to do better.” ~ Laurel Gallucci [11:15] - “Bread today is not what bread was 200 years ago it’s like a completely different species.” ~ Laurel Gallucci [14:40] - “That is Sweet Laurel’s approach. We use ingredients that are linked to whole foods.” ~ Laurel Gallucci Links  Laurel Gallucci Instagram Laurel Gallucci LinkedIn Sweet Laurel Bakery Sweet Laurel Bakery Instagram Belly Brands Foods Lovebird Cereal Outer Aisle Nutsola Plantable Kitchen Whole Foods Market Sprouts  Betty Crocker Food Rules Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Everyone loves snacks, but they’re not always the healthiest option and snacking can come with a lot of guilt. Susan O’Brien, Founder of Hail Merry Snacks, wants to change that by making guilt-free snacks that you can eat daily. Susan started her career as an architect but she found her stride when she trained as a raw food chef. She merged her design skills and built a commercial kitchen to start Hail Merry Snacks. With a focus on reducing sugar, eliminating inflammatory ingredients, and using vegan milk chocolate, Hail Merry redefines the snacking experience. Susan uses her mastery of food science to navigate the challenges with recipe building for products like the key lime pie, Meyer lemon, sweet potato, and chocolate almond butter.  In this episode, Susan talks to Jen about her journey from architecture to creating nutrient-packed snacks with clean ingredients, the importance of mindful snacking, and the creation of Hail Merry's popular products. Key Takeaways [00:42] - Jen and Susan discuss managing demanding workloads. [05:05] - Susan talks about her all-raw food diet experience. [09:09] - Why people became worried about fats. [15:25] - Susan talks about the ingredients in Hail Merry Snacks. [23:41] - Susan’s inspiration behind her pie cups. [28:45] - How Susan went from being an interior designer to founding Hail Merry. [31:09] - How Susan's children adapted to eating well. [33:07] - Where can you find Hail Merry Snacks. Quotes [06:08] - “Fats are actually good for you if they’re raw and they’re good quality fats.” ~ Susan O’Brien [10:24] - “Plant-based fats can actually help lower your cholesterol level.” ~ Susan O’Brien [34:08] - “The consumer has all the power at the shelf. Whatever the consumer wants is what the retailers will bring in.” ~ Susan O’Brien Links  Susan O'Brien LinkedIn Susan O’Brien Instagram Hail Merry Snacks Hail Merry Snacks Instagram Udo Erasmus Udo’s Choice University of Texas MD Anderson Cancer Centre Houston Methodist Hospital Instacart  Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

The world of holistic healing, Chinese traditional medicine, and functional medicine is fascinating but often misunderstood. Many people don’t know where to find practitioners, who to trust, or whether these practices truly work. Dr. Michelle Iona, a doctor of acupuncture in Chinese herbal medicine, licensed acupuncturist, and experienced clinical herbalist has been on a personal journey with endometriosis since her teen years. Her journey shaped her approach to medicine, driving her to explore alternative and holistic healing methods. She emphasizes the importance of a patient-centric approach to healthcare, one that goes beyond treating symptoms and seeks the root causes of health imbalances. In this episode, Dr. Michelle talks to Jen about the importance of nutrition, her personal journey with endometriosis, and her approach to healing chronic illnesses.  Key Takeaways [01:44] - Dr. Michelle talks about her patient-centered approach. [03:06] - How Dr. Michelle learned about how nutrition affected her. [04:26] - Why wheat, barley, and oats weren’t good for Dr. Michelle. [07:07] - Dr. Michelle describes traditional Chinese and functional medicine. [08:43] - Why many Americans have celiac disease. [10:10] - Where to start when you want to heal yourself. [11:35] - How to tell if a functional medicine doctor is qualified. [12:17] - Dr. Michelle talks about the elimination diet and eliminating specific food. [18:39] - Five foods to stock up on this fall. [20:32] - Two common myths about acupuncture. [21:31] - Acupuncture and herbal services offered by Dr. Michelle. [22:54] - Why certain herbs may not be suitable for everyone. [23:23] - Dr. Michelle’s Wake-Up moment. Quotes [05:51] - “I always tell patients the less you eat out of a box, the healthier you will always be.” ~ Dr. Michelle Iona [11:07] - “I think it’s hard to self-diagnose, no matter how knowledgeable a person may be.” ~ Dr. Michelle Iona [18:32] - “A lot of people were brought up to believe that milk is good and we should be having it, but it doesn’t work for everybody.” ~ Dr. Michelle Iona Links  Dr. Michelle Iona LinkedIn Dr. Michelle Iona Instagram Healing Points Acupuncture  The Institue for Functional Medicine  Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Sweet treats often come loaded with ingredients that can wreak havoc on our health, Jenny Larsson, Founder of Belly Brand Foods, brings a breath of fresh air. She's on a mission to make clean-label baked goods, making them delicious and celiac-safe. Jenny Larsson was diagnosed with celiac disease at a young age, but that diagnosis became the driving force behind Belly Brand Foods. Jenny shares how her personal struggles with health issues fueled her passion for clean-label baking. Her dedication to creating gluten-free, grain-free products packed with gut-friendly ingredients like cassava flour and collagen peptides is truly inspiring. Jenny emphasized the importance of ingredient transparency and how her brand is dedicated to providing safe options for those with dietary restrictions. In this episode, Jenny talks to Jen about her journey from a celiac diagnosis to creating a line of gut-friendly baking mixes, the importance of ingredient transparency, the benefits of using cassava flour, and the role of collagen peptides in promoting gut health. Key Takeaways [01:55] - Why Jenny started Belly Brand Foods. [09:29] - The idea behind the name Belly Brand Foods. [10:05] - When Jenny started Belly Brand Foods. [11:59] - Jen discusses why you should avoid Kodiak Power Cakes. [13:49] - Ingredients in Belly Brand Foods pancakes. [16:08] - What’s inside Brand Brand Foods brownies? [19:35] - Where you can find Belly Brand. [20:41] - Usages of Belly Brand’s mixes. Quotes [08:30] - “Everything, at the end of the day, was related to chronic inflammation, and one of the big drivers of inflammation is an unhealthy gut.” ~ Jenny Larsson [15:13] - “I’ve been adding collagen peptides to my smoothies for years now, and then I started adding into my baking as well because it's such a wonderful gut-friendly superfood.” ~ Jenny Larsson [19:50] - “People need to know that you can eat healthy and fuel your body with healthy foods and still enjoy the foods that you love.” ~ Jenny Larsson Links  Jenny Larsson LinkedIn Belly Brand Foods Belly Brand Foods Instagram Bob’s Red Mill Simple Mills Betty Crocker Pearl Milling Company Kodiak Cakes Amazon Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

As Thanksgiving approaches, our focus shifts to the star of the holiday feast: the turkey. While many folks might be tempted to choose their turkey solely based on size, there is so much more to consider when selecting the perfect Thanksgiving bird for your family. Tyler Dawley, affectionately known as the "Head Chicken Wrangler" at Big Bluff Ranch, and his family have been deeply rooted in ranching since the 1960s. They embrace holistic management practices, producing top-quality, organic poultry. Today, Tyler shares his knowledge of sustainable and regenerative agriculture and explores the nuances of turkey labeling and why it matters. He breaks down the confusing terminology, pointing out key factors to consider including the turkey's diet. According to Tyler, opting for turkeys that are organic, pasture-raised, and part of regenerative farming practices, offers a healthier and more flavorful meal for our loved ones. In this episode, Tyler talks to Jen about holistic and regenerative agriculture, the world of Thanksgiving turkey labels, and the impact of the turkey’s diet on meat quality. Key Takeaways [02:06] - How Tyler became the head chicken wrangler. [03:38] - The origin of the name Big Bluff Ranch. [04:30] - Jen and Tyler discuss the difference between turkey and chicken labels.  [07:25] - How the turkey became symbolic of Thanksgiving. [08:35] - Why you shouldn’t buy self-basted or injected turkeys. [10:43] - The meaning of a young turkey. [15:25] - Why you should avoid 100% vegetarian feed poultry.  [18:16] - What makes Big Bluff Ranch’s turkeys different? [23:17] - The difference between pasture-raised meat versus conventional.  Quotes [05:12] - “Something like 80% of the turkeys are consumed on Thanksgiving.” ~ Tyler Dawley [15:52] - “Turkeys and chickens are omnivorous. They’re little baby dinosaurs.” ~ Tyler Dawley [20:35] - “We have to realize that all the things that apply to humans apply to animals as well.” ~ Tyler Dawley Links  Tyler Dawley LinkedIn Big Bluff Ranch The U.S. Department of Agriculture Diestel Turkey Ranch Butterball Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts Get $10 off your turkey order For $10 off your turkey, use this code: WAKEUPTDAY23 https://perennialpasturesranch.com/

We place a lot of emphasis on how clean ingredients make our body feel, but these same ingredients have an incredible impact on how we look too. The skin is the body's largest organ, and the right products can leave your skin with a healthy glow from within. Adele Uddo, Owner of Essentiel by Adele as well as a parts model, grew up reading the labels. Her household took a strict radical approach to eating clean, which she dreaded as a child but appreciated in adulthood. Adele founded Essentiel to emphasize the importance of nourishing the body inside and out. She went on a journey of meticulous research to create a hydrating, multi-use moisturizer with essential oils like frankincense, raspberry leaf extract, and hyaluronic acid. Her moisturizer is an alternative to traditional skincare that is usually filled with harmful ingredients like artificial fragrances and toxic chemicals. In this episode, Adele talks to Jen about her radical upbringing with food, the importance of natural ingredients in skincare products, and the journey behind creating a clean multi-use moisturizer. Key Takeaways [01:58] - Adele’s connection to New Orleans. [03:52] - How Adele became a body parts model. [05:54] - Adele talks about how she became interested in ingredients. [08:22] - What’s Adele’s diet? [12:13] - Adele discusses her lotion, Essentiel by Adele. [14:30] - Adele’s experience using skincare products in her career. [16:20] - How Essentiel by Adele feels on the skin and the ingredients. [18:49] - Frequently asked questions about Essentiel by Adele. [21:12] - Where you can find Essentiel by Adele. [22:10] - Adele’s wake-up moment. Quotes [08:08] - “To me, that was just second nature. I grew up reading labels. A lot of people do not do that.” ~ Adele Uddo [08:48] - “Interestingly, I really feel far more grounded when I’m eating clean.” ~ Adle Uddo [20:40] - “Up to 60% of whatever you put on your skin gets absorbed into your bloodstream.” ~ Adele Uddo Links  Adele Uddo Instagram Essentiel by Adele H2O Salon and Spa Nola Tree Project Dior Christian Louboutin Apple Revlon Chick-Fil-A Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts For 20% off your order, use this code: WAKEUP https://essentielbyadele.com/

Keeping your kids healthy is every parent’s priority. When they get sick, our first instinct is to rely on traditional medicine but understanding holistic approaches to pediatric care can make all the difference. Dr. Elisa Song, Pediatrician and Founder of Healthy Kids Happy Kids, believes that a robust immune system is the foundation of a child's well-being. She explains that a child’s immunity is being built from inside the womb and a fortified immune system acts as the body's guardian, warding off common illnesses and fostering overall health. She emphasizes the role of proper nutrition in nurturing a child's health and advocates for nutrient-dense diets filled with vibrant fruits and vegetables. While nutrition is important, Dr. Song’s approach isn’t limited to just prevention. She also tackles how to support children during illnesses using homeopathic remedies like Oscillococcinum and herbal syrups as a natural alternative to conventional medicines. In this episode, Dr. Song talks to Jen about bolstering children’s immunity naturally, preventing common childhood illnesses, and providing natural support during illnesses.  Key Takeaways [01:56] - How an integrative pediatrician differs from traditional pediatricians. [04:05] - Why parents bring their children to Dr. Song’s practice. [05:56] - How a mother's diet impacts a child in the womb's well-being. [10:58] - Tips on how to prevent your child from getting a cold. [16:43] - Dr. Song talks about how important Vitamin D is for children. [20:56] - What to do when your child has a cold. [30:20] - How to prevent and treat ear infections and eczema in children. [36:20] - Free resources for listeners. Quotes [02:59] - “As we know, there are many, many unintended consequences that we are now realizing about our conventional interventions.” ~ Dr. Elisa Song  [07:12] - “If we have a vision in mind of how we would love our children to eat when they’re older, we’ll start while you’re pregnant.” ~ Dr. Elisa Song  [32:09] - “When we take antibiotics, we really need to make sure we’re restoring the gut microbiome after antibiotics.” ~ Dr. Elisa Song  Links  Dr. Elisa Song Instagram Dr. Elisa Song LinkedIn Healthy Kids Happy Kids Whole Family Wellness U.S. Food and Drug Administration Why All Kids Need Vitamin D Nordic Naturals Carlson Labs Tylenol Advil Whole Foods Market Integrative Therapeutics Herb Pharm Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

It wasn’t uncommon for our grandparents to know the farmer who harvested their food and the butcher who carved their meats. Today, the average American gets their meat and produce directly from a grocery store. Kevin Muno, Principal at Landscape Function Management and Founder of Perennial Pastures Ranch is forging connections with consumers and encouraging them to ask questions about the origins of their food.  At Perennial Pastures Ranch, Kevin provides nutrient-dense grass-fed beef, pastured chicken, beef bone broth, and ancestral beef snack sticks directly to consumers through his website and farmers market pop-ups. Kevin is passionate about regenerative agriculture and is committed to ethical and sustainable farming. He believes the food we eat should not only nourish our bodies, but it should also nourish the planet and restore our ecosystem. He is doing his part at his ranch by promoting biodiversity, soil health, and rotating his animals while they graze. In this episode, Kevin talks to Jen, about the benefits of nutrient-dense food for our health, regenerative agriculture and ranching practices that nourish the planet, and sustainable snack options. Key Takeaways [01:39] - How Kevin’s injury inspired him to create Perennial Pastures Ranch. [06:52] - What makes Perennial Pastures product superior? [11:30] - How regenerative agriculture enhances the quality of beef. [16:27] - The meaning of grass-fed in grocery stores. [17:58] - The significance of chickens raised on a pasture. [21:52] - The benefits of having regenerative foods in your diet. [23:56] - Products made by Perennial Pastures. [30:49] - Kevin’s wake-up moment. Quotes [07:22] - “There is a ton of greenwashing going on, and the most greenwashing is occurring at the grocery store.” ~ Kevin Muno [08:00] - “The focus of organic early on was soil health, but that soon got co-opted by larger forces.” ~ Kevin Muno [32:44] - “I can honestly say I feel like I’m called to be a rancher. I’m called to regenerate this planet.” ~ Kevin Muno Links  Kevin Muno LinkedIn Kevin Muno Twitter Perennial Pastures Ranch Landscape Function Management University of San Diego MLB USDA The Bionutrient Food Association Dr. Stefan van Vliet Gabe Brown Allen Williams Shane New Dan Kittredge Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Managing type 1 Diabetes is a delicate balance between insulin, diet, and exercise. But the mental and emotional aspect of diabetes is the silent struggle that can sometimes leave patients feeling hopeless and burnt out. Dr. Jody Stanislaw has been a type 1 diabetic for over 40 years. Diagnosed as a child in the 80s, she set out on a lifelong journey to manage her diabetes and become the master of her own health. She became a naturopathic physician and diabetes expert. Dr. Jody delves into the mental and emotional aspects of living with type 1 diabetes, offering guidance on staying positive and avoiding burnout. She shares her personal journey and how she provides ongoing support to her patients through regular live sessions. She explains how continuous glucose monitoring, regular exercise, and strategic eating can help patients gain better control over their diabetes. In this episode, Dr. Jody talks to Jen about her early diagnosis of type 1 diabetes, the importance of understanding blood sugar responses to food and exercise, and the impact of meal composition on blood sugar spikes. Key Takeaways [01:16] - How Dr. Jody’s childhood shapes her work. [02:52] - The difference between type 1 and type 2 diabetes. [07:42] - Are all glucose and carbs created equally? [12:13] - How the order you eat affects your blood sugar. [14:25] - The efficacy of vinegar to control blood sugar spikes. [15:49] - The importance of exercise in blood sugar control. [18:22] - How to avoid burnout with type 1 diabetes. [21:16] - How to find Dr. Jody. [22:33] - Dr. Jody's success stories. [25:20] - Dr. Jody’s experience doing a Ted Talk. Quotes [03:35] - “All ages are getting type 1 these days, even 30-year-olds, 40-year-olds, 50-year-olds, and 60-year-olds are getting type 1.” ~ Dr. Jody Stanislaw [10:03] - “Some people have a strong, robust insulin production capacity, and some people don’t.” ~ Dr. Jody Stanislaw [16:18] - “Exercise is one of the best fountains of youth we have.” ~ Dr. Jody Stanislaw Links  Dr. Jody Stanislaw’s Website Dr. Jody Stanislaw’s LinkedIn Dr Jody Stanislaw's Instagram Dr Jody Stanislaw’s Twitter Sugar is Not a Treat Nutrisense TED Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Bread is a universal symbol of sharing and community, but it can also be a delicate subject for people with gluten intolerance, celiac disease, or a preference for eating clean. Luckily, passionate cooks are developing delicious clean bread alternatives with ingredients like almond flour, flax seeds, cassava flour, and psyllium husk. Barbara Zeiss, Founder and CEO of Plantiful Kitchen, is on a mission to redefine baked goods with superior ingredients. Growing up in Germany, she developed a deep connection to the origins of food and was nurtured by her parents to learn where food comes from and how it's prepared. This connection with food, combined with the Germans' unwavering love for bread, sparked the idea of Plantiful Kitchen. Barbara shares her journey of relocating to the U.S. and seeing the stark differences in ingredient quality. This exposed the unsettling truth about the harmful additives and depletion of fiber in traditional bakery products that affect both health and the gut. In this episode, Barbara talks to Jen about how she creates gut-friendly bread and treats that kids and adults love, the role of fiber in gut health, and the benefits of using superior ingredients in her recipes.  Key Takeaways [01:57] - Why Barbara founded Plantiful Kitchen. [04:13] - Are bad reactions to bread unique to America? [06:23] - What inspired the name Plantiful Kitchen? [09:14] - Barbara’s experience creating Plantiful Kitchen. [14:03] - The benefits of having fiber in foods. [16:35] - Ingredients that make Barbara’s bread different. [23:35] - How kids feel about Plantiful Kitchens breads. [25:24] - The types of chocolate chips used in Plantiful Kitchen’s cookies. [31:54] - Questions from VIP group coaching clients. Quotes [04:30] - “Since the food industry is getting bigger and everything is about making money, making things cheaper, doughs, additives, and cheaper ingredients are making their way into foods everywhere around the world.” ~ Barbara Zeiss [07:22] - “That's how we came up with the name Plantiful Kitchen because it’s full of plants and we literally make it at our kitchen in Carlsbad.” ~ Barbara Zeiss [14:16] - “When you eat the baked goods that have all the fiber removed essentially, it destroys all the healthy gut bacteria.” ~ Barbara Zeiss Links  Barbara Zeiss LinkedIn Plantiful Kitchen Plantiful Kitchen Instagram Dave’s Killer Bread Oroweat Monty’s Butter Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Breast implants have been around since the '60s, but their popularity skyrocketed in the '90s. With their popularity, it’s easy to forget the possible long-term risks involved with the procedure. Dr. Robert Whitfield, a board-certified plastic surgeon, has over 26 years of experience in the industry conducting breast implant procedures and helping patients find relief from breast implant illness. He shares his insights on how breast implant illness is intricately linked to chronic inflammation within the body. He highlights the complexity of this issue, where symptoms like fatigue, joint pain, and brain fog are often overlooked as indicators of breast implant illness. With a focus on holistic and personalized care, Dr. Whitfield emphasizes the importance of individualized treatment plans and offers expert guidance on testing for breast implant illness, considering genetic factors and detox pathways. In this episode, Dr. Whitfield talks to Jen about the symptoms of breast implant illness, personalized solutions for finding relief, and embracing well-being post-explant.  Key Takeaways [01:40] - Symptoms of breast implant illness. [03:54] - How long post-op does breast implant illness start to affect patients? [05:38] - How long has breast implant illness been affecting patients? [07:22] - Types of implants that cause breast implant illness. [08:50] - How Dr. Whitfield tests for breast implant illness. [10:25] - The approach to addressing breast implant illness. [13:42] - Advice for people considering breast implants. [15:30] - Pre-op recommendations for lower inflammation. [16:14] - How patients feel after implants have been removed. [19:15] - Safe alternative to breast lifts. [21:23] - Dr. Whitfield’s specialties. Quotes [01:54] - “Breast implant illness, to me, is a cascade of chronic inflammation.” ~ Dr. Robert Whitfield [06:53] - “An implant just plays one role in the cascade of inflammation. There's a lot of other things involved.” ~ Dr. Robert Whitfield [16:44] - “If you had a problem for many, many years and I operated on you, I didn’t solve it in a moment in the operation room.” ~ Dr. Robert Whitfield Links  Dr. Robert Whitfield LinkedIn Dr. Robert Whitfield  Dr. Rob’s Solutions Breast Implant Illness Google InMode Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Jen Smiley, Host of Wake Up and Read the Labels and Founder of The Clean Eating Academy, helps listeners discover the power of eating clean for a healthier life. Jen's podcast and coaching have already transformed how people see food. Jen dives into the world of clean eating, revealing how simple changes can lead to big health improvements. She talks about common foods like tea and coffee and how hidden toxins can affect our bodies. Jen references past episodes with experts like Dr. Emily Gonzalez, who talked about the toxins in coffee, and Dr. Michael Goran who spent 20 years studying the effects of sweeteners. She also shares inspiring stories from the Clean Eating Academy including Michelle's journey from shedding excess weight to discontinuing medications, and Marie's story of noticing the difference in how she looks and feels after changing her diet. In this episode, Jen talks about the hidden toxins in everyday foods, the importance of mindful eating habits, and real success stories from the Clean Eating Academy. Key Takeaways [01:23] - The importance of eating clean. [05:13] - Clean eating tips. [08:10] - What is clean eating? [14:23] - Ingredients to avoid. [16:02] - Frequently asked questions. [26:24] - Client success stories. Quotes [03:57] - “You actually just have to commit and realize that you don’t have to be perfect.” ~ Jen Smiley [08:14] - “Clean eating is eating foods made with real ingredients your body can recognize and digest.” ~ Jen Smiley [08:23] - “Today in 2023, we have so many food options, and how the food is made has become lost to us.“ ~ Jen Smiley Links  Bulletproof Coffee Avoiding Hidden Toxins in Your Coffee with Dr. Emily Gonzalez Summit Spring Water The Truth About Bottled Water with Bryan Pullen The Real Secret to Staying Sugar Proof with Dr. Michael Goran Clean Eating Academy Paleovalley Pique Life Panera Bread Chick-fil-A Sysco US Foods Beyond Meat Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Plant-based foods have remarkable healing properties, but many physicians overlook them when consulting with families about their health and wellness. Physicians like Dr. Yami Cazorla-Lancaster, Board-Certified Pediatrician and Certified Lifestyle Medicine Physician, are changing the face of pediatrics with a plant-powered approach. Dr. Yami is a traditionally trained pediatrician bridging the gap between using conventional medicine to treat serious illnesses while also promoting the healing power of food through holistic plant-based diets. In her own home, her family lives a vegan lifestyle and eats a vegan diet. She shares her insights on the profound impact of plant-based diets on gut health and overall well-being and debunks the concept of kids' menus. Instead, Dr. Yami encourages parents to embrace a more diverse and nutrient-rich approach to feeding their children, including lots of fruits and veggies. She also delves into how a child's dietary habits can predict their adult choices, and how even a fetus' exposure to flavors in the womb shapes their palate. In this episode, Dr. Yami talks to Jen about the transformative potential of plant-based diets for kids' health, the impact of plant-based foods on the gut, and myths about dairy. Key Takeaways [01:47] - Dr. Yami’s passion for helping her patients live a long, healthy life. [03:17] - How Dr. Yami feels about kids' menus. [05:01] - How a child's diet before age five predicts their future diet. [08:10] - The difference between vegan and vegetarian. [10:22] - Do medical schools teach plant-based diets? [11:30] - Why parents bring their children to Dr. Yami. [13:33] - Factors that increase the likelihood of infection. [19:01] - Actions that contribute to the development of a child's immune system. [21:24] - Why beans cause gas. [23:22] - How to choose dairy-free milk. [25:43] - Dr. Yami shares patient success stories. Quotes [04:09] - “I feel like kids' foods and snack foods are made up of things, basically just ultra-processed foods that we love to eat.” ~ Dr. Yami Cazorla-Lancaster [16:40] - “If you’re going to be a human living in the world, you are going to be exposed to infection.” ~Dr. Yami Cazorla-Lancaster [20:14] - “Fiber is my favorite F word, and it’s one of the best things for us for so many different reasons.” ~ Dr. Yami Cazorla-Lancaster Links  Dr. Yami Cazorla-Lancaster Dr. Yami Cazorla-Lancaster Instagram Veggie Fit Kids A Parent’s Guide to Intuitive Eating: How to Raise Kids Who Love to Eat Healthy Veggie Doctor Radio Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Our genes have a profound impact on what we can comfortably eat and digest. Experts like Teri Cochrane, Founder and CEO of Beyond Nutrition, dedicate their time to helping us figure out the complex world of epigenetics. Teri shares her personal journey as a mother determined to find answers for her son's health challenges, which led her into the field of epigenetics. She developed The Cochrane Method, an approach that explores how nutrition affects gene expression and its impact on our overall well-being. She emphasizes the vital role of stress management in achieving overall wellness. Her precision wellness approach goes beyond functional medicine to help individuals become the CEOs of their own health journeys. In this episode, Teri talks to Jen about how genetic expression impacts health, the principles of the Wildatarian diet, and inspiring success stories from clients who followed The Cochrane Method.  Key Takeaways [01:32] - Teri’s background in nutrition and epigenetics. [06:32] - Functional medicine practitioner vs. conventional medical practitioner. [10:19] - The rise of auto-immune and chronic conditions. [15:16] - What is the The Wildatarian Diet? [17:23] - How epigenetics determines what you can and can’t eat. [19:08] - Teri’s client experience. [20:26] - Teri shares a client success story. Quotes [09:04] - “We have 23,000 genes. Only around five genes are actually hardwired, and the other ones have to be tripped.” ~ Teri Cochrane [10:07] - “The body, when given the right instruction and the right formula and the right feeding system, has a miraculous capability to right itself.” ~ Teri Cochrane [19:50] - “Food alone can heal.” ~ Teri Cochrane Links  Teri Cochrane Twitter Teri Cochrane Instagram Teri Cochrane The Wildatarian Diet The Wildtype Quiz RoundUp Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Pharmaceutical drugs have become increasingly prevalent in our lives, but we rarely stop to consider the synthetic ingredients they contain. David Johnson, Co-Founder and CEO of Genexa, is on a mission to revolutionize the world of medicine with clean, simple ingredients and medical efficacy. David shares his personal journey and motivation behind creating Genexa. Coming from a background of health-conscious living, he was shocked by the unpronounceable ingredients in children's cold and flu medicine. This led him and his partner to question why the clean movement hadn't extended to the pharmaceutical industry. David explores the concept of clean medicine, which involves using effective, recognizable, active ingredients without synthetic or artificial fillers. His company Genexa focuses on creating products that use organic and natural components, such as organic blueberries for flavoring instead of artificial dyes. In this episode, David talks to Jen about his journey to create a clean medicine brand, the harmful ingredients in popular medications, and what makes Genexa different from mainstream brands. Key Takeaways [01:51] - How David realized clean medication was needed. [03:10] - What is clean medicine? [05:51] - Why companies use inactive ingredients. [07:45] - Genexa’s pharmaceutical line. [08:44] - What is different about Genexa’s medication? [14:20] - Ingredients in Genexa’s antacid. [16:12] - How to build a clean medicine cabinet with Genexa. [19:15] - David’s message to entrepreneurs. Quotes [03:46] - “The majority of all medicines are comprised of about 85% to 95% inactive ingredients.” ~ David Johnson [08:09] - “Our goal is to provide a product across not only pain, allergy, and digestive but products that provide for consumers to be able to choose clean.” ~ David Johnson [15:35 ] - “Drugs should be a last resort for anything.” ~David Johnson Links  David Johnson Twitter David Johnson LinkedIn Genexa Tylenol Mucinex Food and Drug Administration The Optimal Dose TUMS Walmart CVS Walgreens Whole Foods Rite Aid Sprouts Amazon Costco Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Sickness doesn’t wait for the “right time” to strike. It can show up when you least expect it but through determination, faith, and informed choices, we can overcome even the most challenging health battles. Chris Wark, speaker and author of “Chris Beat Cancer”, received a life-altering diagnosis of stage three colon cancer at 26 years old and was immediately advised to undergo surgery. Instead of succumbing to fear and rushing into conventional treatment, Chris chose to confront his mortality and embark on a path of exploration, seeking alternative options and relying on the power of prayer for guidance. Chris emphasizes that food can serve as both medicine and poison and making the right food choices can greatly impact one's health and longevity. He shares his feelings on the fear-based decisions often made by cancer patients due to a lack of knowledge and encourages them to make decisions rooted in facts and faith rather than fear. In this episode, Chris talks to Jen about his inspiring story of overcoming colon cancer through the power of food, dealing with a cancer diagnosis at 26 years old, and exploring alternative treatment options while focusing on faith over fear.  Key Takeaways [01:51] - Chris’ colon cancer journey. [07:38] - Chris’ diet before cancer. [15:45] - Converting to a raw food diet. [22:04] - Chris’ first oncologist appointment after changing his diet. [31:18] - When Chris realized he was at a turning point. Quotes [02:21] - “There are far too many people in the United States who are suffering from chronic diseases that are largely due to our diet and lifestyle choices.” ~ Chris Wark [12:48] - “I knew chemotherapy drugs were harsh and toxic and poisonous, and who wants to suffer? Not me!” ~ Chris Wark [30:03] - “In my opinion, 90% of health is not the physical stuff. It’s the mental, emotional, and physical stuff.” ~ Chris Wark Links  Chris Wark Chris Wark Twitter Chris Beat Cancer Beat Cancer Daily Beat Cancer Kitchen  Whole Foods Market McDonald's Jell-O Twinkies Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

The journey towards a healthier lifestyle often begins with simple yet impactful modifications to our daily eating habits. For many, the first step involves eliminating harmful substances and additives that may be causing discomfort or pain. This conscious decision to listen to one's body, discern what is causing distress, and make a change can be transformative. Recognizing the impact of making conscious dietary choices, many individuals are championing the commitment to providing healthy snacks that satiate our cravings and support our overall well-being. In this episode, Jen talks with Aaron Gailmor, Founder and CEO (Chief Eats Officer) of Brass Roots, a snack food company whose plant-based products use organic sacha inchi seeds, nicknamed "the Incan peanut." Launched in 2019, Brass Roots has developed high-protein salty snacks for young parents that can feel good about sharing them with their kids. The company is focused on giving back to the local community through working with organizations that help empower youth. Realizing sacha inchi's benefits, especially in cardiovascular and gut health, Aaron talks with Jen about his inspiration for founding Brass Roots, what people need to know about sacha inchi, and the product sacha inchi substitutes.   Key Takeaways [01:41] - Aaron's inspiration for founding Brass Roots. [08:09] - How Aaron came up with the name Brass Roots. [08:59] - What people need to know about sacha inchi. [10:34] - How Aaron discovered the beauty of sacha inchi. [13:56] - The product sacha inchi butter substitutes. [14:49] - How Aaron sources his seeds. [16:00] - Aaron's experience on Shark Tank. [17:50] - A sneak peek at what Brass Roots has in store for the future. [20:04] - Where people can find sacha inchi products. [20:53] - The wake-up moment that changed Aaron's life forever. Quotes [08:15] - "We wanted to be that healthy snack food from New Orleans. We wanted people to recognize that we are here committing to the city, especially within the youth community, trying to help kids learn about nutrition, wellness, and entrepreneurship." ~ Aaron Gailmor [21:08] - "The moment I realized I had Coeliac disease was a pretty big game changer. It's a moment of vulnerability." ~ Aaron Gailmor [21:42] - "No message is stronger than that feeling when you stop eating what's causing you pain and feel the difference within a day." ~ Aaron Gailmor Links  Aaron Gailmor on Twitter Brass Roots Shark Tank The Idea Village Brass Roots' Sacha Inchi on Amazon Lovebird Cereal Three Trees Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Water, one of the most important sources of nutrition, has become a concern over the years due to issues in the public water system. In search of a safer alternative, many people have turned to bottled water and the sheer variety of options can be overwhelming. Brian Pullen, Owner of Summit Spring, is a 40 plus-year commercial airline pilot turned water advocate. Brian shares the history of Summit Spring, one of North America's oldest natural spring sources dating back to the late 1700s. He highlights the authenticity of true natural spring water, in contrast to the existing definition created by regulatory changes. Brian also explains the differences between natural spring and purified water, debunking myths about treatments such as alkaline and vitamin water. He sheds light on the deceptive practices of mainstream bottled water brands, urging the audience to read labels and research their water sources diligently. In this episode, Bryan Pullen talks to Jen about the difference between natural spring and purified water, myths about various treatments of water such as alkaline and vitamin water, and the truth behind mainstream bottled water brands. Key Takeaways [01:26] - Bryan explains the difference between natural spring and purified water. [03:45] - Why is water bought in bottles? [06:35] - Bryan narrates the backstory of Summit Spring. [08:49] - Summit Spring’s customers. [14:33] - Why Bryan doesn’t recommend reverse osmosis water. [19:32] - Why alkaline and vitamin water are a scam. [22:29] - How Bryan feels about carbonated water. [24:56] - Where can you buy Summit Spring Water. Quotes [03:19] - “Everybody tries to hide where their source is because it’s usually a well with a cap on it and a pump.” ~ Bryan Pullen [04:38] - “All tap water is loaded with chlorine and fluoride and other chemicals.” ~ Bryan Pullen [08:29] - “Our water is so pure it exceeds every state and federal guideline for drinking water straight from the ground.” ~ Bryan Pullen Links  Summit Spring Water Summit Spring Water Instagram Perrier Water Mountain Valley Spring Water Saratoga Spring Water FIJI Water Dasani Aquafina Coca-Cola Pepsi Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

We often witness people experiencing distress. Some find solace in it, believing it is their only reality. But what if we can shift our perspective and mold our lives into the shape we desire? What if there was a way to elevate our consciousness and unlock our true potential? In this episode, Jen talks with Hal Elrod, Founder and CEO of The Miracle Morning, motivational speaker, and author. At age 20, a drunk driver hit Hal’s car head-on at over 70 miles per hour. He died for six minutes, broke 11 bones, suffered permanent brain damage, and was told by doctors that he would never walk again. Then, at age 37, he was diagnosed with a rare, aggressive form of cancer. After being given a 30% chance of surviving, Hal once again defied the odds to beat it. His journey is featured in his most recent project, ”The Miracle Morning” movie. This documentary shows you how to live to your full potential and highlights stories of ordinary people doing the extraordinary. With a mission to elevate the consciousness of humanity one morning at a time, Hal speaks with Jen about the six best practices for personal development and how to elevate your day and take control of your mindset to achieve your goals. Key Takeaways [03:24] - The defining moment that sets the tone for Hal's life. [07:27] - The two metaphorical pages of life. [09:18] - The downside to Hal's superpowers. [12:33] - Hal's battles in life. [14:54] - What the movie, “The Miracle Morning”, is all about. [17:42] - The quote that led to a breakthrough in Hal's life. [21:29] - Hal's six best practices for personal development. [27:09] - How Jen applied Morning Miracle to her life. [32:29] - What the Miracle Morning 2.0 is all about. [34:36] - Why people should practice SAVERS first thing in the morning. [36:27] - Three steps to create practical, actionable, and results-oriented affirmations. [48:46] - What's next for the Miracle Morning? Quotes [07:30] - "Your reality is made of two metaphorical pages. One page lists everything you have to feel bad about. Call it the painful page. Then one thing lists everything you have to feel good about. Call it the peaceful page or the pleasurable page." ~ Hal Elrod [07:45] - "People who are distraught, negative, and complaining often justify their complaining by looking at their painful page. But the page you focus on determines the quality of your life. You can be miserable, or you can be happy with the exact same life that you're living." ~ Hal Elrod [21:28] - "My mission is for all of us to have a daily personal development ritual that is structured, strategic, intentional, and proven to accelerate our level of personal development so that we can create the success we want in our lives." ~ Hal Elrod Links  Hal Elrod on LinkedIn Hal Elrod on Twitter Hal Elrod on Instagram Hal Elrod Website The Miracle Morning Book Yourself Solid Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

True wellness comes from changing your lifestyle and mindset about food, not from a diet. It is about cutting through the noise and listening to your body and eating the food that makes you feel your best. Jennifer Fisher, Owner of Jennifer Fisher Kitchen and Jennifer Fisher Jewelry, went on a journey to heal her Hashimoto’s disease with a gluten-free diet. She discovered that true wellness isn't achieved by fixating on a specific diet but by embracing a whole-food approach with simple ingredients. Jennifer became more discerning about the so-called "healthy" food found on supermarket shelves and learned the difference between products marketed as healthy and those that genuinely nourished her. For her, the key is not to be deceived by the health food industry but to align your choices with personal preferences and goals. In this episode, Jennifer talks to Jen about the deceptive marketing tactics of so-called "healthy" products, sharing personal experiences and practical tips for navigating the confusing world of food labels.  Key Takeaways [03:11] - Jennifer’s gut health journey. [06:39] - Differences Jennifer noticed once she started reading the labels. [10:00] - Why is finding good products in the grocery store difficult? [16:15] - Jennifer's favorite dairy-free brands. [28:58] - Jen and Jennifer discuss citric acid. [31:00] - Why you should avoid eating beans and legumes. [42:00] - Jennifer tells the story of her salt. Quotes [04:10] - “I really started my own personalized health journey because I spent so much money over the years on nutritionists and programs.” ~ Jennifer Fisher [07:57] - “This is not a diet. I’m not preaching a diet. I’m preaching a lifestyle.” ~ Jennifer Fisher [28:22] - “People don’t realize that natural flavors aren’t good for you.” ~ Jennifer Fisher Links  Jennifer Fisher Kitchen Instagram Jennifer Fisher Kitchen Jennifer Fisher Jewelry Ketotarian: The (Mostly) Plant-Based Plan to Burn Fat, Boost Your Energy, Crush Your Cravings, and Calm Inflammation Goldfish Crackers Powerade Doritos Culina Yougut Cocojune Three Trees Organic AWG Bakery Coyotas Tortillas Stellar Eats Boulder Canyon Siete Food LUNA Bar Jeff’s Garden Foods Primal Kitchen Lovebird Cereal Honey Nut Cheerios Dave’s Killer Bread Trader Joe’s Big Tree Farms Burlap and Barrel Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

It’s no secret that consistent sunscreen application is crucial to aging gracefully and protecting your skin against prolonged sun exposure. However, very few people take the time to understand what is actually in their sunscreen and how these harmful chemicals could be causing breakouts, irritation, or rashes. How can you protect your skin from the sun as safely as possible, without all of the toxic ingredients?  Sara D’Amelio struggled to find beauty products that suited her sensitive skin for years. In 1998, she started working in a luxury beauty store hoping that the high-end products would heal her skin issues, but these toxin-filled products only exacerbated her irritation. Sara vowed to use only clean and natural products and spent five years training to become a holistic esthetician. She committed to treating clients with difficult skin issues and eventually founded her own clean skincare company, Skincando. Skincando’s sunscreen product, Liquid Silver, aims to show that you can protect your skin and nourish it too.  In this episode, Sara talks to Jen about the importance of reading the labels on your sunscreen. They discuss why Sara created a toxin-free sunscreen, how to responsibly spend time in the sun, and how a clean sunscreen can fit into your skincare routine. Key Takeaways [05:58] - Why Sara decided to create clean sunscreen. [07:30] - Where does the name “Liquid Silver” come from? [09:49] - An overview of Liquid Silver’s ingredients. [12:37] - How Liquid Silver fits into your skincare routine. [13:57] - What does Liquid Silver smell like? [15:37] - The safest way to get sun exposure. [17:33] - Where to find Liquid Silver and Skincando’s products. Quotes [06:32] - “We need to be responsible with how we interact with the sun.” ~ Sara D’Amelio [07:11] - “I was stuck in the shell islands during the pandemic for four months on the equator. The only sunscreen I used was my Liquid Silver protective lotion, because I really wanted to test it, and I was not ever burned.” ~ Sara D’Amelio [09:50] - “We're feeding our skin like we would feed our bodies, and our skin recognizes whole food plant-based ingredients.” ~ Sara D’Amelio Links  Sara D’Amelio on LinkedIn Skincando Liquid Silver Skincando on Instagram Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Fitness as a practice is often looked at as a competitive, serious business, but some practitioners are finding ways to infuse joy into the fitness culture. Megan Roup, Founder of The Sculp Society, started teaching fitness part-time to fund her career as a classical ballet dancer. Unexpectedly, she unlocked a passion for fitness she didn’t know existed. But her journey into wellness wasn’t without doubts and struggles. Megan shares her challenging relationship with food and body image issues that she knew she needed to overcome in order to find joy in her fitness journey for herself and her community. Megan explains the philosophy behind The Sculpt Society and her unique approach. In this episode, Megan talks to Jen about empowering women through joyful movement, creating a positive environment for all fitness levels, and transforming women's relationship with working out. Key Takeaways [01:40] - Megan’s background and the Sculpt Society. [06:13] - How Megan wants women to feel after taking her class. [08:57] - How women compare to celebrities during workouts. [11:49] - Megan recommends a workout for women between 40 and 60. [15:00] - The Sculpt Society App. [17:04] - Different Sculpt Society classes. [21:06] - Fun challenges on the Sculpt Society. [22:16] - Movement during pregnancy. [25:21] - Megan’s inspiration for her Instagram posts. [29:08] - Megan and her husband's coffee walks. Quotes [01:32] - “If I can do anything, it’s really transforming women’s relationship with working out, movement, and their bodies.” ~ Megan Roup [08:15] - “I want to give women time back. Do the workout, move on with your day, and feel really confident.” ~ Megan Roup [14:28] - “It’s not for the next 30 days. Movement is for the rest of your life.” ~ Megan Roup Links  Megan Roup Instagram The Sculpt Society Instagram The Sculpt Society NYU Tisch School of the Arts NBA Brooklyn Nets Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Eating clean is a journey that requires discipline, intentionality, and awareness. This journey can improve your quality of life and lead to better memory, improved sleep, and stronger performance. While many people associate clean eating with cutting out toxicity in their diets, some products can still be enjoyed in moderation. If you are intentional about what goes into your body, can you still drink wine on your wellness journey?  Todd White, Founder and CEO of Dry Farm Wines, asked himself this question in 2015 as both a clean eater and wine enthusiast. After a friend recommended he try natural wines, Todd extensively researched the wine industry and horrifically discovered there are 76 winemaking additives approved by the FDA. As a result, Todd built Dry Farm Wines, a natural wine company that is committed to the “conscious consumption” of wine without sugar, high alcohol levels, and toxic additives. In this episode, Todd talks to Jen about what is inside your wine. They discuss how to decipher wine labels, why your current wine may be holding you back from feeling good, and what to look for when choosing your wine. Key Takeaways [01:51] - Todd’s wellness journey. [05:04] - The history of the wine industry. [10:00] - What additives are in wine? [13:10] - The wine industry’s response to harmful additives. [16:07] - Where does the name “Dry Farm Wines” come from? [20:48] - Symptoms you could experience drinking traditional wine. [25:15] - What does Dry Farm Wines taste like? [28:32] - Where to find Dry Farm Wines. Quotes [03:16] - “My goal was to minimize these nasty industrial additives that I'm putting in my body, just the same way that I minimize these additives in processed food. The difference in processed food and the difference in wine is that wine gets treated very specially by the U.S. government in collusion with the wine industry.” ~ Todd White [24:26] - “If you're a regular wine drinker like me, you need to know this information and you need this experience in order to improve your life. And I happen to get paid a decent living for doing that, but what's more important to me is to help people like me be able to enjoy wine and have a better experience from it.” ~ Todd White [26:35] - “Wines don't taste natural once you’ve tasted a natural wine. Natural wines taste honest.” ~ Todd White Links  Todd White on LinkedIn Dry Farm Wines Center for Science in the Public Interest World Health Organization FDA Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts