Nutrition Experts Podcast Episode 36 News Edition, New Products, IBS and New Year’s Resolutions with Janet Brancato, RD

Nutrition Experts Podcast

Janet Brancato is a Registered Dietitian Nutritionist with a Masters degree in Nutrition from New York Medical College, Valhalla, NY. She did her undergraduate studies and received a Bachelors of Science in Nutrition from Montclair State University, NJ.

She is experienced in the field of Nutrition for over 20 years, teaching groups, and counseling individuals on diet modifications and lifestyle changes to promote health. She is experienced with kids, teens, and adults. Her specialty is weight management but she also works with various medical challenges.

The past 15 years she has worked at a local hospital in NJ as an outpatient dietitian and community health speaker.

Janet decided to expand her scope of practice and created Nutopia, LLC a virtual private practice about 5 years ago. She can meet with clients using telehealth technology from the comfort of their home or office.

The motto for her business is “Simplified & Personalized” taking the information and breaking it down into manageable goals and giving clients a personal experience. She motivates and supports clients in between visits.

Janet is also a food blogger, you can check it out on her website www.mynutopia.com.

Follow her on social media:

Facebook – @Nutopia, LLC
Twitter/IG – @janetmsrd

Mathea Ford: [00:00:26] Hi there! It’s Mathea. Welcome back to the Nutrition Experts Podcast. The podcast featuring nutrition experts who are leading the way using food starts today right now with our next guest this week is our News Edition with Janet Brancato. So, Janet welcome to the show.

Janet Brancato: [00:00:46] Thank you Mathea. It’s so great to be back and Happy New Year to you.

Mathea Ford: [00:00:49] Oh thanks! Happy New Year to you too. I’m excited to have you on the show. Talk about our topics today. If somebody hasn’t listened before will you tell them a little bit about yourself?

Janet Brancato: [00:00:59] Again, I’m Janet Brancato I’m a registered dietitian I’ve been a dietitian over 20 years and I’ve worked with groups and individuals, adults and pediatrics and counseling them in various stages of health. Currently, I have an online virtual practice telehealth practice mynutopia.com. I have a food blog and I provide tools like meal planning and recipes as well.

Mathea Ford: [00:01:24] Great! So, let’s get into the topics. I have a few topics to talk about this morning and then we’re going to talk a little bit about New Year’s resolutions since it’s been about a week and you may or may not still be sticking with your resolutions but we have some ideas to help you if you’re still wanting to do some changes. So, I want to talk first about Moringa because it’s a new kind of supplement that I get a few questions about and I actually take it myself just because I believe that it helps with the antioxidant factors. But I wanted to talk about Moringa because I think it’s becoming something dietitians are getting asked more about. So, there’s research that talks about what it’s good for. There was a review that says it was it has anti inflammatory anti oxidative properties and these are animal studies that showed it helped with glucose a little bit and some anticancer products properties which have been studied but they’re not really sure about human roles. So, Janet have you ever heard of Moringa.

Janet Brancato: [00:02:32] I really haven’t. It was something new to me but very interesting to read about. You know there’s so many types of plants natural sources out there that could be so beneficial. You know natural sources of anti inflammatory and high in antioxidants. And this one they say the entire plant is edible – the leaves, the bark, the flower, the fruit, the seeds and the root. I thought that was pretty interesting but commonly what’s used in the United States are the leaves and like you said it could be part of a supplement blend or sometimes they’re found in smoothie mixes, teas, kombucha. You can find it in different forms and like you mentioned it’s been possible applications are for diabetes, hypertension, asthma and cancer prevention.

Mathea Ford: [00:03:21] I do want to warn the listeners if you are taking medications you don’t want to just start taking moringa. You want to make sure you talk to your health care practitioner and verify that it’s not going to interact with any of your medications and they may or may not know that. So, they may steer you away from it but we just wanted to talk about it because I think it’s an up and coming thing that we as dietitians and doctors and nurses are probably going to get more questions about. I’ve known people put it in their smoothies. I’ve seen that. Course you can get it in a pill where you can take it in a pill.

Janet Brancato: [00:03:57] And I think these supplements you just have to make sure it’s a reputable source that you’re getting it from because sometimes the concentrations might be different and you have to be careful what else is maybe in that supplement. You know so always reputable sources. Yeah! You want to make sure it has testing.

Mathea Ford: [00:04:17] Yes. So, think about moringa in the new year and it has a antioxidants and accidents are always helpful. And maybe you know you don’t like Vitamin C or whatever you may consider it as a different source. Okay, so another topic I want to talk about I’ve talked to a few dietitians in the last couple of weeks about FODMAP diets. Something I did not know anything about before I started doing some interviews with dietitians about FODMAPS. So, let’s talk about this. It’s F-O-D-M-A-P apostrophe s and it stands for Fermentable Oligo-, Di-, Monossacharides and Polyols. So, it’s a specific diet. And the reason I use the word FODMAP is because they don’t want to assail those words. It’s a diet where it’s shown to improve some symptoms in IBS. And basically if you start out by removing all these FODMAP items and then I think you slowly bring them back into the diet a little bit at a time. Janet, have you ever worked with anybody doing a FODMAP.

Janet Brancato: [00:05:28] Yes, I have you know patients with irritable bowel or G.I. symptoms. Many different symptoms. Do find and it has been documented too that 50 to 70 percent has been affected by it. I think it’s great and some sort of good resource for people that are suffering to give it a try. But work with someone work with a dietitian. Don’t do it on your own. It can be very overwhelming because these types of carbohydrates that we’ve mentioned in the acronym you know there’s a lot of lists of those that are higher in the FODMAPS which could increase those symptoms. So you want to work with somebody especially with the elimination aspect to know what to eat because you know you’re eliminating groups of foods. And so now the challenge is “Okay, now what can I eat?” So working with somebody really does help. I’ve worked with clients’ elimination and then there’s a reintroduction phase where you slowly start to reintroduce one by one to see if there’s any symptoms or reactions. As we start to reintroduce some foods. With some people you know getting the gut to sort of heal and relax and take a break from these foods during that elimination phase and then you can slowly see is there any particular food within those categories that are really the irritant. So instead of leaving out a whole category you’re kind of going one by one to see you know and you keep a diary you know the client will keep a diary to see if symptoms return with particular. It’s not a long term diet, it’s a short term diet but it’s a way of sort of isolating foods that might be the triggers.

Mathea Ford: [00:07:15] I think that’s a great way to think about it is it’s not a long term but you are you’re eliminating all the groups and then you kind of bring them back in a group and a small amount at times. And it’s 70% 50 to 70% of people with IBS seeing results from this change in their diet is amazing. But I think it’s great if what you talked about speaking with the dietitian because if you eliminate some of these things like some of the dissacharides are things that are in milk. So, if you eliminate milk and ice cream and yogurt because it helps heal your gut that’s good but then you’re missing some of those nutrients that those foods provide. So, you want to make sure that you’re not totally cutting out calcium. You can get calcium in other products but you just might have to be more cautious or take a supplement if that’s the food that’s going to affect you the most.

Janet Brancato: [00:08:13] Yes! Yes. So, working with someone to find out choices that would be you know if you’re cutting out some of the you know if you’re using more gluten free versus the wheat or lactose free type choices you know but working with someone to sort of give you a good balance so you get those nutrients that you need.

Mathea Ford: [00:08:30] Now, what do they think that it does like these FODMAP foods, are they broken down easily by our gut bacteria and then they cause gas?

Janet Brancato: [00:08:41] The fermentation process in the gut. So, with fermentation it’s sort of we’ll see if these particles are not being digested properly. There’s sort of fermentation going on with the bacteria. So, it’s giving off gases you know it could cause diarrhea you know with absorbing more water with trying to get your gut to sort of dissolve or digest these food particles but when they’re not digestible it sort of can cause the diarrhea or bloating or other G.I. symptoms, pain so it has to do with you know your body trying to digest amd ferment these carbohydrate sources.

Mathea Ford: [00:09:22] So, even your good gut bacteria is digesting this and causing the bacteria you want in your gut but it’s affected by this and your body is just not as able to..?

Janet Brancato: [00:09:34] There might be a lack of enzymes/. You know you need certain enzymes to break down the lactose you may need those lactase enzymes or certain enzymes that you need to help break down these sugars, carbohydrates, complex carbohydrates and if they’re not present or not present enough you know you have enough present at that time. Like I said these are sort of a byproduct of these symptoms and pain of your of the fermentation process.

Mathea Ford: [00:10:00] Just if you have IBS or you have some gut issues going on it’s recommended you go see a dietitian but you may want to talk to him about a FODMAP diet you may want to find a dietitian who specializes in that. It can be if they don’t work with it often it can be a little bit confusing. Okay. So, I wanted to also talk about the new year. Everybody’s not everybody but a lot of people started a new diet. Started different changes in their life to be healthier and happier and all those things. So, there is a new labeling law that came out last year and you probably noticed it in your restaurants when you go. They have if they have over 20 establishments then they have the menu boards and they have calorie levels which the first time I found I was kind of like “Oh gosh! Yeah, maybe I want to change my diet my choice” which I think is the point.

Janet Brancato: [00:10:57] Yes. So, yeah I’ve seen them definitely in chain restaurants, convenience stores you will see the calorie count and it can help you to be again we talk about being mindful, being aware. So, it just is giving the person a chance to make that decision with the awareness. Because you know most people underestimate the calorie content on a menu. So, just being aware and whether you choose to make a change or not at least you know you know with the calorie count is. So, I think it’s I think it’s a good thing. It can definitely help people make changes to improve you know maybe help with weight loss or reduce chronic diseases. You know that kind of thing. The more information I think the better. So, it’s just another tool to help people make good choices.

Mathea Ford: [00:11:51] I think the interesting thing that has come out of this. Like I’ll use Panera for an example. They have online the ability to kind of create your own food and so you can go to their website and you can look and they’ll tell you the calories but you can also check off and add or subtract different new different ingredients and it’ll change the nutritional profile. So, if you’re watching the amount of carbs or the amount of fat that you’re eating or the amount of protein, if you have a sandwich and you don’t want the mayo for example but you do want lettuce you can check and mark those. And I really appreciate the fact that restaurants have done that. I know Panera does it. I know I’ve seen it at Arbie’s on their website. You can really get down into the details and I appreciate them letting consumers have some of that control because then you can go into the restaurant and say at Panera for example, I want a chicken salad sandwich but no this, this or this and it’ll make you and the important thing also I think is to know those numbers before you take a bite of your food because it’s really hard afterwards to subtract calories if you’ve already eaten it.

Janet Brancato: [00:13:08] Yeah and a lot of these restaurants have like you said the online menus. So, I tell a lot of clients you know look on line first because sometimes when you get to the restaurant or you get to the place and you’re hungry, you smell those delicious smells and you know you get overwhelmed by all the choices and it gets hard to make that decision. But if you think about it before you go like you said and you peruse the menu and you look at the calories some people are looking more at sodium levels you know they’re trying to watch their sodium intake so you can find that out online and it will help you to feel more confident once you get to the restaurant or the store or wherever it is that you’re going, you’re going to feel more confident. This is what you want to have and you’re ready for it. So, I think that if you if you do have the time to look ahead of time like we mentioned last month with the Starbucks menu. You know if you kind of have your order in your head or you write it down or something that’s actually a good practice. That’s a good tool and a practice to include when you’re going out especially if you go out frequently. There’s people like you out lunch at every day or they’re getting these coffees out every day. So, it’s a good tool to kind of look online ahead of time so that you know and you know what your choices are going to be.

Mathea Ford: [00:14:25] Yeah. I think you don’t realize all the stuff that they add to food at a restaurant. Like you at home when you make a sandwich you may not naturally put mayo and ketchup or whatever on it but at a restaurant or at a store at a quick service place they probably do. So, looking online ahead of time you can see “oh yeah they’re going to add this. So, I want to tell them not to add that” and that way you have a lot more control. And so that’s a great way to help control your calories. And also just be more aware consumer. So, it also mentioned a little bit about this being an opportunity for dietitians to go in and help customers or restaurants reformulate recipes. So, that’s something I do with Renal Diet Headquarters, I do… I don’t help restaurants necessarily but I take recipes that I like or use and I adjust them to be appropriate for people with kidney disease. For example, so I’ll switch out some of the higher potassium foods, I’ll reduce the amount of protein and I’ll increase maybe the amount of some other vegetables and that recipe is adjusted and changed so that it’s good for people with kidney disease based on their nutritional needs. So, dietitians can offer that type of service if you like doing recipes if you like cooking for example and you want to help they can. You can work with them of course on a paid basis but adjust their recipes if they want to have lower fat recipes, if they want to have lower calories. You may even do this with local restaurants if they’re looking to have a light menu or develop some lighter options.

Janet Brancato: [00:16:10] It sounds like a great opportunity for dietitians to get involved in the process helping restaurants and helping customers and kind of almost like a teamwork. I think that’s excellent.

Mathea Ford: [00:16:20] There’s a lot of gluten free stuff going on. People are moving towards you know less simple carbs and those types of things but also gluten free flours and there’s already some gluten free flours out there that are pretty common. I think there’s almond flour there’s…I’m trying to think of some other ones there’s like oat flour, potato flour…

Janet Brancato: [00:16:44] Quinoa flour, oat flour, chickpea. There’s a lot of bean based flours now too.

Mathea Ford: [00:16:48] Yes, so this article that we were looking at is on Today’s Dietitian for May but it talks about some other alternative gluten free flours that you may not have heard of and how they work. Each one has kind of its own type of characteristics but one of them was banana flour which was kind of surprising to me.

Janet Brancato: [00:17:07] Yeah. Made from unripe green bananas. Peeled, sliced, dehydrated and ground to make its alternative gluten free flour.

Mathea Ford: [00:17:15] Yes. So it’s going to have more starch because bananas are naturally a little higher and starch and carbohydrate. I think they say it would work well on its own because it’s mimics a little bit more of the gluten type flours but it can be a little higher in calories too.

Janet Brancato: [00:17:31] It’s a light and fluffy texture and does have a hint of banana flavor when you use it for baking but it’s high in that resistant starch which again we were just talking about the fermentation process. So it’s kind of a pre biotic for the good bacteria.

Mathea Ford: [00:17:49] Yeah it works on a low FODMAP diet too. It talks about sweet potato flour probably very similar. You know they’re dried and ground into a flour. It’s going to have sweet potatoes. They’re going to have a decent amount of carbohydrate in them.

Janet Brancato: [00:18:05] It works really well and a quick bread, cookies, breading, coating and adds a nice little sweetness to the flour.

Mathea Ford: [00:18:14] Yeah! And you can use it to thicken up some gravy and sauces to just it has a little bit more that corn starch or flour feel to it. So and then pumpkin flour, similar I was thinking with two sweet potato flour. Usually, you’re not going to use it as the only replacement you’re going to mix it. And any of these you know these are going to be more expensive the ones we’re talking about. So, you want to mix them with some probably with like some almond flour, chickpea, quinoa flour just to not only reduce the costs but also to get some of those properties that are closer to you want it to taste like a regular gluten bread but not obviously have the gluten.

Janet Brancato: [00:18:55] Exactly! Yup you can mix it with other flours, you can use it for baking pancakes and even to smoothies too.

Mathea Ford: [00:19:02] The one I liked was the wine flour. Did you read about the wine flour?

Janet Brancato: [00:19:09] I did. Wine flour which I was you know surprised about that one but it’s actually from fermented grape skins the juices pressed out of the wine grapes and the skins are dried and ground into a fine powder and it gives it a really stunning color. There’s flavor aroma of the glass of wine without the alcohol. So, and again you use it sparingly mentions not to use it in large quantities. Small quantities can really make a good effect and give it a little sweet wine flavor could even be good in like gravies and sauces but definitely can be pretty versatile.

Mathea Ford: [00:19:48] Yes. So, I was watching. Speaking of wine a little bit I was watching Rachael Ray the other day and she was adding a little wine to her dish and she said “just make sure you know it’s okay to buy a little less expensive wine but make sure it’s wine that you enjoy when you drink it because it’s going to get concentrated and be stronger with that less obviously not the alcohol you’re going to bake out the alcohol you’re not going to have alcohol in wine flour but you’re going to have a flavor from that wine from those grapes. So, if you don’t like that or if it’s not appealing to you it’s going to be more concentrated probably so it’s going to have a little bit of a grape flavor to it.” I wouldn’t buy a big batch of it at first. Obviously it’s something you want to try if you’re interested in this but make sure that you’re interested in that flavor. I guess that’s what I’m trying to say.

Janet Brancato: [00:20:44] Yeah! I like that it mentioned that it could be a great rub for steaks so you could rub it on your steak. You can pair it with a cheese sauce. It’s pairs well with red berries and dark fruits and it could be a thickness for gravy, goes best with apples peaches and citrus fruits. So, it sounds interesting. I will definitely be on the lookout for that one.

Mathea Ford: [00:21:07] And the last one they mentioned was coconut flour. Basically they dry the coconut and grind up the coconut meat. And I know I’ve seen a lot of gluten free stuff that uses coconut flakes in the recipes.

Janet Brancato: [00:21:21] It’s a good replacement for regular flour and corn meal and you can use it as a coating like you mentioned. That’s really great. And it’s very absorbent helps to retain moisture so you may need some more liquid in the recipe because of the absorption of the flour.

Mathea Ford: [00:21:39] Yes. So, I was attending this event with the chef from Parade Magazine. His name’s John I can’t remember his last name. Sorry John but he was talking about he had several questions and he was talking about how to make great pizza. He talked about having higher gluten levels in your flour which helps with rising and the recipe and of course there was the question about gluten free bread or dough. And he mentioned that you do want to mix some difference of the types of flours because until you find a blend that you like. So, maybe you use almond flour and some quinoa flour and you add in a little bit of coconut flour and it gives you the texture that you like cauliflower pizza crust. You know if you’re going to make a cauliflower pizza crust you may not want that. I don’t think it has a strong flavor but you may want to add some other flours to it that are gluten free so that you get maybe a little bit of that rising result that you’re looking for with the pizza crust and that crispness. Also I think just like with low sodium, gluten free you kind of get used to the flavor of these flours. So, trying something new can be good and just be aware that they’re always coming out with new ones.

Janet Brancato: [00:22:56] I think like you said experimenting with different combinations is a great idea and you know try it in different forms like you said if you’re making you’re making a big bowl or you’re just coating trying to coat some chicken or meat you’re baking you know. You know now with these new flours you can really you know get different colors and flavors and textures. So, I think it really is great to add to that variety within your recipes.

Mathea Ford: [00:23:24] All right. So, Janet did you make a new year’s resolution?

Janet Brancato: [00:23:27] I’m not big on resolutions. I do try to take a little assessment from the last year and sort of say well, what can I do different or is there anything you know kind of break it down between you know goals that I have personal goals or goals with my family and just different things like that. I know I’m always trying to maybe do some different lifestyle goals for myself, maybe new challenges to keep me active. So, I always look for ways to do that. Cooking, I love cooking. Always a goal of mine is to maybe take a cooking class. You know now that I feel a little inspired with some of these new flours maybe trying something out like that but I do like taking cooking classes and experimenting with new cuisines. So, that’s always on my sort of bucket list and travel. I’m big on travel. I like to travel with my family so I know you get end of the year we kind of think about what we want to do as a trip for the summer you know together. Have some business goals and I’m working on. So, it’s in progress. I wouldn’t say I have a specific justified list just yet but you know when it comes to resolutions I try to think on things that I would do long term not short term you know. Changes that I want to make in my life that are going to just help improve myself as a person and as a part of my family or as part of my business. That type of thing.

Mathea Ford: [00:24:57] Yes. So, when you think about resolutions, the reasons why people tend to not keep them or give them up quickly I think is a lot because they bit off more than they really can chew. Saying you want to lose weight or lose 100 pounds you’re not going to do that overnight. You’re not going to do that without making a significant amount of changes and choices daily, weekly, monthly right?

Janet Brancato: [00:25:24] Exactly. Every goal that you have. Like you said if it’s losing weight or taking a trip you have to break it down into steps. If you’re going to even plan a trip you have to break it down into steps. You know what time of year do you want to go away? You know how much money do you want to spend? So, even if it’s weight loss or whatever it is they’re going to be steps to that process. It’s not fun it’s just like you said you know you want to have a plan. You want to have some steps in line with whatever the goal is that you have in mind.

Mathea Ford: [00:25:54] I read a book this year or actually well it was early this year and it was about a concept called Lead and Lag Indicators. And it talked about creating goals using lead and lag indicators. So, a lag indicator is something that changes after you make it your kind of your end goal. Maybe it’s 100 pounds weight loss or something like that. But if you’re constantly looking for the hundred pound weight loss, it’s hard to find the steps to get there. So, the lead goals are things like drink more water, drink water between meals and exercise 30 minutes daily. So, those are the things that you know if you change those then it will lead to that result that you’re looking for with the lag. So, think about your goals. Whether its eat healthier, get more exercise, go on a vacation. Think about the things that you need to do the small steps that you need to make to get to that big goal. So, for me some things for weight loss might be exercising every day but you also can’t out exercise a bad diet. So, I know you’ve got to make choices whether it’s a smaller plate, whether it’s getting rid of your snack foods between meals those types of things that can help you break down that big goal into doing things that you think are going to make a difference over the long run. And maybe you don’t know what those are. But I think we mostly know if it was just knowing that was the problem. It’s the doing part. So, make those small things and work on those everything an account, hold yourself accountable to those. Did I exercise this week? Did I drink water? Did I have less snack foods? Did I eat more vegetables? Those things when you put them all together are going to lead to that big goal.

Janet Brancato: [00:27:52] Yeah that’s great! And sometimes even putting a time on to things you know meaning trying to be as specific as you can with if you’re picking exercising more. You know look at it as an appointment with yourself. Like think about the days the times. Specifically what is it you want to do. I think if you can get even a little more specific with those goals that helps too. It helps you know to put it in your schedule you know or certain amount of time you know. Kind of assess are you a morning person or you are more apt to do it later in the evening but take each goal and sort of break it down a little more specific. And you know like I said steps in mind that will help you to achieve that goal. And like you said every day that you do it you’re getting closer to your overall big goal. You sort of just chipping away you know every single day leading to that big goal.

Mathea Ford: [00:28:45] I think you need to realize that the person that weighs a hundred pound less or 50 pounds or 20 pounds less than you do today has different habits. And so if you want to even lose 20 pounds or you just want to exercise more and be healthier you have to create those habits that that person that is when you think of yourself when you’re there what sort of things are you doing. Are you always eating you know green vegetables or colorful that she pulls on your plate? Are you always parking far away and walking in? You know what are those habits that healthy you has? And how do you get there? So, I have this friend who has the little challenge that she did and it was called… She had a friend named James. It was called What Would Awesome James Do? This guy changed his habits and his activities and what he would do is think about what he was going to do. So he’s going to go to McDonald’s for example not the McDonald’s is bad but… And he thought to himself “What would awesome James do?” Which was the future James that he wanted to be and awesome James would not choose a Big Mac and french fries. He would choose maybe a small fry and a cheeseburger maybe a salad. But he started making those choices. Every time he made a choice he would ask himself “what would the future me do or what would the awesome me do that I’m trying to get to?” And he improved his relationship with his family. He lost weight and he did just basically have a healthier, happier life because he said think about what I want to be when I grow up you know ,Awesome James and started making those changes. So I think that if you can do those types of things what would awesome Mathea do? What would awesome Janet do? You can get there.

Janet Brancato: [00:30:38] And I think that people in general tend to get overwhelmed because they get such a big goal for themselves and a few weeks into the new year they’re not where they want to be. They sort of give up or get frustrated. Well, like you said keep visioning yourself there in the future. You know it may take a little bit more time but that’s okay. You know you’re like I said you’re chipping away at it and having that vision you know having a vision of yourself completing that goal. That’s how you want to keep your mindset very positive. You know as much as you can. Well, I think that’s a great way of looking at it you know looking at you know making those decisions being mindful of these I think somebody like that is very tuned into themselves and their habits. And you know just slowly making those changes and over time it’ll get easier and easier. Beginning is when it seems all the more challenging. But as you be consistent with it. And every day you kind of wake up ready for battle you know you’re ready to kick it into gear. That’s really very important.

Mathea Ford: [00:31:42] Yeah. If you stop thinking that the minute you fall off the wagon everything’s over. You now realize.

Janet Brancato: [00:31:48] We’re human. You know we’re gonna have good days and we’re gonna have not so good days. And that’s okay. You get back on track. That’s all. One day isn’t such a great day. No worries. Just get back on track. You always have that new day to just start over again.

Mathea Ford: [00:32:02] All right Janet thank you so much for being on the podcast today. We talked about fun stuff for the new year and some things that happened last year that people should be looking forward to. So, you mentioned a little bit at the beginning but if listeners want to connect with you what’s the best way to do that?

Janet Brancato: [00:32:17] So, you can connect with me at mynutopia.com. That’s my website and you will find my blog, a little bit about me, possibly working together about meal planning and some tools that I have. I’d love to connect.

Mathea Ford: [00:32:31] Okay. Well guys this has been another great episode of the Nutrition Experts Podcast. The podcast is all about learning more so you can do more with nutrition in your life.

The post Nutrition Experts Podcast Episode 36 News Edition, New Products, IBS and New Year’s Resolutions with Janet Brancato, RD appeared first on Nutrition Experts Podcast.