Search for tag: "integrative"

Interviewer: Eating well is a crucial component for good health, but for a lot of us, it's a skill that we never really were taught or learned much about. The Utah Wellness Bus visits communities and offers free health screenings in addition to education to anybody who wants it. And if you visit the Wellness Bus, one of the people you might talk to is our guest today, clinical dietician Alex Marie Hernandez.

In today's interview, we're going to talk to Alex about tips that could help you eat healthier, some common barriers and misconceptions about eating well, and how a free nutrition counseling session from Utah Wellness Bus can help you understand about nutrition and help you improve your health.

Alex, let's go ahead and start with what could somebody expect during a nutrition counseling session if they visit you on the Wellness Bus?

Alex: Part of the sessions when somebody comes to see me for a nutrition or lifestyle coaching is that we take some time to get to know the client. So part of that includes a dietary assessment. So I ask them, "What do you normally eat? What does a normal day of eating look like for you?" And from there, I can then see what are some of the common foods that they eat? What are some of those that maybe we can improve?

Based off of that, then we go into different nutrition, education topics, right? So one thing that's very helpful is learning how to read a nutrition label, which is something that a lot of people aren't too familiar with. So just checking that nutrition label for things like added sugars.

And then a lot of times, if they are drinking something, for example, that has a lot of added sugars . . . Just yesterday, I had a client who mentioned that she was drinking a lot of vitamin water. She was like, "This is great. I'm getting lots of vitamins."

Interviewer: It sounds healthy.

Alex: Yeah. And then I'm like, "What brand is it? Let's take a look at this." So we look it up online, we look at the nutrition label, and it turns out it has like 26 grams of added sugars in one bottle. And she was having multiple every day.

So then we go through and we look at . . . we'll compare that to what the maximum amount that you should be having in a day is, and then they come to that realization, "Wow, I'm having a lot of added sugars and I didn't even know."

So things like that. The nutrition label is a very great tool in figuring out how to make healthier choices.

Interviewer: Do you find that a lot of not such great stuff is hiding in our food and we really need to do some research . . .

Alex: Oh, yeah.

Interviewer: . . . looking at that label to figure out what that is?

Alex: Mm-hmm. Because some things can be marketed as healthy. The label will make it seem like it's a healthy choice, but you look at that nutrition label and it turns out that's not the case.

One example that I talk to a lot about with clients is when it comes to breads, like whole wheat bread. It may say that, but you look at the nutrition label, look at the fiber content, and it actually doesn't have a lot of fiber. You look at the ingredients, whole grains is not one of the first ingredients. So that nutrition label is going to tell you the truth versus what's just marketed or advertised on that label in the front of the product.

Interviewer: And this is kind of a new phenomenon, isn't it? That you have to be aware of what's in your food. I would think many years ago, we made a lot of our meals from scratch, so we kind of knew what was in our food, but now you just really don't know. You do have to do that due diligence.

Alex: Yeah.

Interviewer: Give me a tip on how I can start that process, because it sounds a little overwhelming, right? I've got to know what I'm looking for, and then I've got to know how much of that thing that I can have and still be healthy. I've got to do all that math. So how do you make it simple for people? Or is there not a way to make it simple?

Alex: There is a way to make it simple. But I guess my tip here . . . I don't know if it's appropriate, but come to the Wellness Bus.

Interviewer: That's right. Take advantage of you.

Alex: Yeah. We can talk about it some more, because one of the things we offer as well in these sessions is this health coaching book. And it has a lot of great information, visuals, things are colorful, which makes it easier to understand.

So we go over those things. We point things out. We do some teach-back as well, like, "Well, now that we've learned this, can you tell me this?" So I really think taking the time to talk to someone who can walk you through that is going to be helpful. So come to the Wellness Bus.

Interviewer: And realize that it is complicated.

Alex: It is complicated, yeah.

Interviewer: I think some people might feel a little ashamed, like, "Well, I should understand this stuff," but it's not necessarily super easy to understand all the time.

Alex: Right. And I'm trying to think . . . I don't know if it's always taught in schools. I took a nutrition class in high school, which is where I became interested in nutrition, and that's where we went over the nutrition label. But even then, not too much in depth. It was later on when I studied more nutrition that I better understood how to use that nutrition label.

Interviewer: Right. You've this for how many years of schooling?

Alex: Oh, I took longer to get my Bachelor's, but . . .

Interviewer: But it's a Bachelor's degree, so . . .

Alex: Bachelor's plus Master's. In a few years, Master's will be required for all dieticians.

Interviewer: Okay. So I think that really illustrates how much there is out there to know that somebody could dedicate two degrees to it, right? So come to the bus and capitalize on that knowledge that you have.

Alex: Yes.

Interviewer: What do people think their nutritional challenges are generally, and do they align with what you know?

Alex: We work with a lot of diverse communities, right? So I think with that, a lot of people come to the bus thinking that their cultural foods are not healthy foods. And we want to highlight that you can still eat healthy within your cultural foods.

When they come to the United States, maybe they're presented with one way of eating, and that that's the only way of healthy eating. But that's not true. There are so many healthy foods across the world.

For example, the Mediterranean diet, right? That's one of the healthiest diets in the world. So it's just highlighting their staple foods and why those are healthy.

A lot of times, it just comes down to portion sizes, right? Maybe people are eating too much of one thing and not really balancing it out with the other nutrients that they need.

Interviewer: What are some of the barriers to good nutrition that you encounter? So we talked about just knowledge. Are there other barriers?

Alex: There are other barriers. For example, access to healthy foods. That's a big challenge. Sometimes, we'll talk about some . . . For an example, healthy fats like salmon, great source of healthy fats. But when I mention that, they'll say, "Oh, that's too expensive." So then we can talk about other sources of healthy fats as well, right?

Or even thinking about frozen or canned foods, it's okay to eat those foods. Again, just reading that nutrition label is going to help you make better choices there.

But we can also talk about food pantry, local resources, where they can go get more food if they're not able to afford that at the grocery store. And also just talking about how you can still eat healthy on a budget is important. So I think that access to foods is another big barrier that we encounter.

Interviewer: How about time to make meals at home? Is that a barrier?

Alex: That is another one as well, yeah. That's a good point. And there, we talk about ideas. Based on what they like, their food preferences, what are some quick, easy meals or even snacks that you can eat to incorporate more healthy eating?

One thing, for example, that I mention a lot is baby carrots are super easy to take with you as a way to add some more vegetable in your day. However, people don't think that. Maybe it's not as glamorous, but there are ways to do it. There are.

Interviewer: When somebody comes to the Wellness Bus, if they see it in their neighborhood and they want to come in and talk to a nutritionist there, you, is there something they should prepare? Should they come in with a list of what they've eaten for the past couple days? Is there anything else that they should come in with that could make the job a little bit easier, more productive?

Alex: I want to say that they don't have to prepare at all if it's going to make it easier for them to come in. No worries. Just come in. I'll ask you the questions to learn what I need to know to help you.

Interviewer: One of the programs on the bus is called Journey to Health. Tell me a little bit about that.

Alex: It's a nutrition education program. We're collaborating with the Nutrition Department at the University of Utah. It's six months long. There are four nutrition classes that a participant would go to. And then part of it is also to come see me, dietician on the bus, for two sessions. And then at the end, the participants gather together for a community meal to celebrate their successes and what they've accomplished throughout the program.

The program has been very well received by the community. People are loving it. Some of the classes include cooking demos. You get free gifts like kitchen items, which is wonderful. Learn how to shop around a grocery store and find healthy foods on a budget.

It's been something that people have really enjoyed. And when they come see me, they rave about the classes, like, "They were great. I love them. When are there more?" I was like, "Sorry, there were only four classes."

But it's great because they get a good foundation of healthy eating from the classes. And then when they come see me, we can talk more individualized about their specific situation, what's going on, and how we can set some goals specific to them. It's open to the community, so come check it out.

This content was originally created for audio. Some elements such as tone, sound effects, and music can be hard to translate to text. As such, the following is a summary of the episode and has been edited for clarity. For the full experience, we encourage you to subscribe and listen— it's more fun that way.

Scot: Mitch mentioned that he was using a product named Huel to Troy, and Troy and I went, "What?" We had no idea what he was talking about.

Troy: No idea.

Scot: Yeah. And he explained it to us a little bit and then had some questions that we couldn't answer about it, so we thought, "Well, let's get our nutritionist Thunder Jalili on the show."

So this is "Who Cares About Men's Health," providing information, inspiration, and a different interpretation about men and men's health. We've got a good crew here. I love this crew. I love this crew right here. I provide the BS. My name is Scot Singpiel. He provides the MD. His name is Dr. Troy Madsen.

Troy: Thanks, Scot. We love you too.

Scot: And then we have Ph.D. Thunder Jalili. He knows so much about nutrition and how the body processes nutrition and does its nutrition thing. And I know I completely just undersold what you've spent your whole career doing, but let me just say Thunder is really smart about this stuff.

Thunder: That was a great introduction. I'll take it.

Scot: Okay. Yeah, you're great. And then we have Mitch.

Mitch: Hey.

Scot: He's a Hueligan, apparently, I've come to find out.

Mitch: Yeah. There's a t-shirt even that they sent me. It's a whole thing.

Scot: Yeah. So you ordered some of these Huel meal replacement products. Are they meal replacement products? What are they, Mitch?

Mitch: So you hear about them sometimes on podcasts, on some of the tech blogs that I read all the time. They were definitely invented by Silicon Valley tech bros for tech bros. All of the branding and everything is very, very much, "It is the world's number one complete food." It's not a meal replacement. It is a food.

And the kind of concept is that, "In this busy world that we're all in, you don't have time to think about your nutrition, your macros, what you're going to eat. So we have created a product that is a 'nutritionally complete meal' with an exact amount of calories, an exact perfect amount of," according to them, "macro distribution." It's vegetarian. There's supposed to be a ton of nutrients in it. It's all super foods. Who knows what's in it?

And it's okay. It's not the most delicious thing in the whole wide world, but it's okay. I don't know. I just was curious, how much of this is all hype to repackage the old SlimFast-style meal replacements of the '90s to today's tech culture? So I'm glad that we have Thunder on to kind of talk me through this.

Troy: Mitch, I'm curious. Do they market it as this is all you eat? Or you're on the go, you need a quick meal, you eat your Huel? Or is it just, "This is your food. This will sustain you and you will eat nothing else"?

Mitch: So there are a couple of brands out there that are not Huel that I have not tried that do market it as, "This is all you eat." You eat three shakes a day and you're perfect. All the nutrition your body needs. I couldn't really get behind that particular brand because the idea of just drinking a kind of earthy-tasting protein powder . . . It was like protein powder plus dirt plus a little bit of chocolate. Eating that three times a day, slurping that down was not my idea of a good time.

So the Huel and the reason I hopped on the Huel train was they have what is called their . . .

Scot: Is this your next t-shirt, the Huel Train?

Mitch: Choo-choo, all aboard.

Scot: He's in deep, guys. He's in deep. Intervention.

Mitch: Yes. But what I liked about the kind of marketing for the Huel is that they market it as, "This is a healthy lunch to have." They talk about how you can have their breakfast shake and their lunch and then have whatever you want for dinner. It's this idea of, "Don't go for fast food. Have this instead." And I appreciated that more than thinking I was joining some group of people who just don't like food anymore. I do like food. I don't know. I don't get it.

Troy: Well, I've got to tell you, Mitch, and I mentioned this to Scot off the air here, that I used to do a lot of cholesterol testing on people as part of a job I had. And this one guy, he was a tech guy, and I checked his numbers and I was blown away. I had never seen cholesterol numbers like he had. Crazy, crazy low LDL, crazy high HDL. I was like, "What do you eat?" He said, "Soylent. All I'll eat is Soylent." He said, "Totally on a Soylent diet." It was crazy.

Mitch: So he was doing the goop? He was doing the goop all day, and it was . . . Oh, my God.

Troy: Yeah. He was doing it all day, every day. That was all he ate. So he was not doing Huel like you're talking about it where it's like, "Hey, this is your healthy lunch and you can eat whatever you want for dinner." He was going all in. It sounds like some of these are marketing where it's just like, "24/7 this is all you eat." But the numbers were impressive. I will say that.

Mitch: That's crazy. Okay.

Thunder: That sounds like such a boring food culture.

Troy: It sounds horrendous, but . . .

Thunder: I know. It's like the Russian Gulag of eating.

Troy: Exactly. It's just like, "Eat your porridge."

Scot: I knew that Thunder was going to . . . Thunder is very pro-real food just because I think he enjoys the experience of eating real food.

Thunder: And it tastes good. You can make it taste good too. Isn't that a bonus?

Troy: I was going to say Thunder has already referred to me as the metronome of eating. These guys take it to a whole new level.

Thunder: That's right. You can set your watch by the way Troy eats.

Troy: That's right. But these guys, this was something else, the Soylent diet. And it sounds like probably some of these people that are doing Huel 24/7. That's a whole other level.

Scot: Thunder, what's your take on this? To me, my initial reaction is this probably is not good. I don't know. But then I hear what Troy just said. So what's your take?

Thunder: Like you guys, I am kind of a novice to the whole world of Huel and I tried to educate myself a little bit about it. I don't think they're doing anything new, as Mitch mentioned.

Over decades, there have always been food substitutes, meal substitutes, and they're always marketed with the same sort of thing. "You're too busy to make food, so eat this," or, "You want something healthy and you don't know how, eat this." etc.

So my take on it, this is probably not a terrible thing if you want to do it sometimes. I think, overall, the danger . . . I don't know if danger is the right word, but the problem with this sort of thing, in my opinion, is that it gets you really used to reaching for a convenience product to get your meal out of the way and move on to the next phase of the rat race.

I don't know. To me, it sounds restrictive. I've never tasted it, so I don't know if it's delicious or if it tastes like crappy camp food. But that's one of the things that I would wonder about. Would it get boring? I mean, you're all excited, you do it for a few weeks or a month, and then you're totally sick of eating all these lunches because you're rotating between the same five options.

I don't know, but maybe we'll find out because Mitchell is doing the experiment for us. So we'll get some information about it.

Troy: Along those lines, Thunder, too, I wonder . . . There probably are some beneficial health effects. I don't doubt that. I just wonder about the psychology of eating that way 24/7 and what the long-term effects of that are. Is it like being in the desert with just a small amount of water and then you get to the oasis and when you finally get a chance to drink water, you just overdo it and kill yourself? Do you just break down at some point and just go crazy and just eat tons of fast food? I don't know.

Thunder: Yeah, that's a great point. The health thing and then do you just totally go off the deep end because you can't take it anymore with the monotony?

I will say, regarding the health aspect of it, I'm split in my mindset of that. Just glancing at some of the ingredients and nutrition labels, it doesn't look like it's bad from a health standpoint at all. It's just that I wonder if you become reliant on it, does that prevent you from going out and seeking whole foods on your own? Do you get so used to the convenience that then the meals you do on your own tend not to be great because you've kind of fallen off the wagon of cooking and finding whole foods and going down the classic nutrition route?

Mitch: That's interesting because that was the big thing that I was wondering about. We talk a lot about whole foods. We talk a lot about they're the best possible version. But we've also said like, "Eh, if it's frozen, it's okay. It's still pretty nutritious." And this flash dried or whatever it is. It's 100% like camp food. It tastes . . .

Thunder: Yeah, freeze-dried

Mitch: . . . like camp food, but maybe a little bit better. I don't know. Maybe I'm just biased. But ultimately, is the processing or anything problematic for the foods that are in it, the ingredients? Is the nutritional value impacted by the way that it's formulated and shipped and packaged?

Thunder: I mean, the general answer is probably some, but it's hard to answer specifically without taking the ingredients in their natural state before they're freeze-dried or whatever and comparing them to the rehydrated version.

So we're going to guess that, yeah, there's going to be some degradation of some of the vitamins. But who knows exactly how much? Hopefully, you make it up with other parts of your diet as well, or maybe by just eating enough Huel that if the levels are lower, you eat enough volume to make up for it.

Scot: Hey, question for you Thunder. One of the things that you talked about one time was the food matrix that the nutrients reside in, and that makes a difference, right?

Thunder: It does make a difference, but this does seem to be like whole food. So I've got to give them credit for that. They're taking whole ingredients, not just powderized this or that. They're incorporating whole foods, which theoretically would address the food matrix issue.

Scot: All right. So, Mitch, I'm confused. I thought these were shakes.

Mitch: They do make shakes. That is an option you can have. I found them to be gross. That is a personal . . . That is not an official stance for this podcast or our organization. That is just a Mitch Sears opinion. Kind of gross.

Thunder: They taste like wallpaper paste.

Mitch: No, more like . . .

Scot: And that is a Thunder Jalili opinion. Not necessarily . . .

Mitch: Not the podcast.

Thunder: A completely uninformed opinion because I've never even tasted it.

Mitch: Sure. No, it's more along the lines of . . . Have you guys ever had the taste of pea-based protein powder? That weird veggie taste? You mix that with the smell of dirt and you mix it up with some almond milk and that's . . .

Thunder: My mouth is watering.

Scot: Again, why are you doing this?

Mitch: But I don't eat that. I eat the fancy hot and savory stuff. It's like a mac and cheese. And it's got quinoa-based noodles and a yeast-based cheese sauce, right? Or a Mexican chili that's full of lentils and beans and whatever. So it's 100% like the camp food you'd get at an REI or something like that, the kind of freeze-dried, rehydrate type stuff.

Scot: And do they amp up other nutritional stuff by adding additional things to it?

Mitch: That's what they say. They say they're able to increase the amount of plant-based protein. There are 27 vitamins and minerals. It's high in fiber because it's all lentil- and veggie-based.

Troy: Mitch, it sounds like you're going to do this.

Mitch: What? What am I doing? I just have it sometimes.

Troy: Are you doing Huel? I thought you were . . .

Mitch: I'm doing it.

Troy: I thought you were going all in on it. You're doing it. You're actively doing it.

Mitch: Oh, no. I am currently eating some Huel for lunches and I have another one that is some fancy oats that I have in the morning, high-protein oats. It's a similar concept. But it's not like I'm doing it every single day every, single meal.

Troy: Okay.

Mitch: I just mix it in there when I know I'm going to have a busy day or something like that. So I just do that rather than go get a gas station taquito.

Troy: Okay. So it's going to . . .

Thunder: The infamous roller food.

Troy: Yeah, it beats the alternative.

Scot: Yeah. I guess in comparison to that, it's pretty good stuff, right?

Troy: No, it really sounds like it is.

Thunder: In the application that Mitch is using, it's probably fine because he is not living off it. It's not the staple of his diet. Yeah, I don't really see any problem with it.

I think in the grand scheme of things, if you look across the spectrum of people that would be interested in this, maybe you'll get some people who want to make this their meal all the time. And that could have some issues.

I mean, for one, it's probably really expensive, and for two, it probably gets them away from exploring what they could get out of real foods and just gets them locked into this particular panel of meals.

And then as Troy was saying earlier, what if you just get to a point where you're like, "I can't take it anymore," and you just fall off the wagon and just will eat anything because you need a different taste?

Troy: And along those lines too, you mentioned cost, Thunder. Mitch, what are you finding in terms of how much you're paying for a meal?

Mitch: So it ends up being about $3 per meal.

Troy: That's pretty cheap.

Mitch: Maybe a touch more than that.

Scot: That's way cheap.

Mitch: So that's kind of more . . .

Troy: That's really cheap.

Mitch: Yes. They give you a bunch of bags. You have to order a certain amount, so there is a bit of an upfront cost. But yeah, for me to have just a couple of bags in the back, just on-hand, emergency replacement food, it's been nice. It's been nice to have that. I do worry that this feels processed. This feels like a trap. This feels like it's all snake oil or something like that. So I wanted to figure out.

Thunder: Technically, Mitch, it is processed because it's dehydrated and you have to reconstitute it.

Mitch: Yes. But is it killing the nutritional value? That kind of stuff.

Thunder: Yeah. And again, that's difficult to say. There's probably a little bit of a hit with the nutrients, with the vitamins and the phytochemicals, but it's impossible to say how much.

I have a couple of technical questions about the Huel. So you add water and you just throw it in the microwave. Is that how you prep these?

Mitch: Yeah. You put two scoops. They have these little special measuring scoops. If you want to get real technical about it, they give you the exact weight measurements, and then you put a couple of scoops of water, throw it in the microwave for two minutes.

Thunder: So how much food does this make? Are you full? Are you satiated from eating that?

Mitch: Yeah. It's a big bowl.

Thunder: Okay.

Troy: I'm just confused, Mitch. Yeah, I'm just trying to figure out what these meals are, because my initial thought when I heard about this, I thought of Soylent. With Soylent, you're just drinking soybeans. I mean, it's just like a soybean paste and that's what you're drinking.

It sounds like, though, here you're talking about different varieties. They are like camp food, but some have a pasta sort of consistency to it. Others are just protein drinks. So it sounds like there at least is some variety both in the texture and the flavor of it.

Mitch: Oh, yeah. And I think that's kind of what drew me to it. They've got chilis, they've got Cajun dishes, they've got curries, they've got a chicken and mushroom. And they always spell it a little different because there's no meat in any of their products. A tomato and herb. A sweet and sour if you're feeling like you need a little bit of takeout Asian-type food. It's a good mix. They're okay. They're all pretty okay.

Troy: Yeah. For me, for someone who's certainly not a nutritionist, the way you're doing it seems to make sense where you're using them to substitute certain meals. It's not like it's overly expensive. It sure beats some of the alternatives for fast food or quick meals.

And it sounds like, from what Thunder is saying, there's definite nutritional value there. It's not like the freeze-drying process is necessarily causing it to lose a lot of that. So it seems like a pretty good approach.

And talking about it and just looking at their website here, I'm actually intrigued and maybe this will make it into my food metronome. We'll see.

Mitch: Oh, sure.

Thunder: Hey, I'm looking at the offerings, the hot and savory offerings. There are nine. They're advertised on the website. And I think it'd be neat just to real quick look at some of these ingredients, because they do emphasize the whole food thing.

I'm looking at yellow coconut curry because I actually like coconut curry. So they have dried grains, which consist of brown rice and quinoa, pea proteins, flaxseed, coconut milk powder, raisins, desiccated coconut, which just means dried up coconut, yellow coconut curry. So these are all pretty much whole ingredients that you would use if you're making coconut curry.

And then at the end, they have all the other things they add to it to bump up the nutritional content. And what I mean by that is ascorbic acid, which is vitamin C, nicotinamide. Is that in cigarettes? Nicotine? No, that's actually a vitamin.

Troy: No, I don't think it's the same thing. Yeah, nicotine is in cigarettes, but I don't think nicotinamide makes it in there.

Thunder: But it's funny. People will look at ingredients and they have no idea what some of these are because we're not used to seeing these added to food. They have alpha-tocopherol, which is vitamin E, lutein, which is a carotenoid, a vitamin A derivative, calcium, zinc, retinol acetate. So you guys get the idea.

Troy: Interesting.

Thunder: They're basically putting a multivitamin in these products. And every one has basically elements of a multivitamin added to it.

Troy: Yeah, that's interesting to hear that because as I was scanning over it, I got the impression it's a lot of, like you said, whole foods and you're getting the nutrition from that. It sounds like it has that certain component, which is the bulk of it, but then they're adding a whole lot to it as well to get those vitamins in there.

Thunder: Yeah. That's good for the label.

Mitch: I was so sure that there was going to be an "Oh, Mitch, you're ruining everything" episode. This is awesome.

Scot: I'm actually a little surprised too. And this feels like it's becoming an ad for this product, which it certainly is not, right? I'm still skeptical. I don't know why. I find that to be interesting. It doesn't sound like it's expensive. I figured it would be. It sounds like it tastes okay. It sounds like Thunder is reading the label and he is like, "Yeah, this seems all right." Troy is all like, "If you're just using it as a once in a while meal replacement, that'd be fine."

Thunder: Yeah, and I think that's the take-home message. Once in a while meal replacement, this is okay. You could do a lot worse.

I think what Troy and I agree on is that you don't want this to be the foundation of your diet all the time because while you could get by strictly from a nutrition standpoint, I think you miss out on other things. You miss out on trying new foods, trying new sources of nutrients, and the element of extra nutrition you get from fresh things, farmer's market products and so forth. But as a once in a while meal supplement, I think go for it, Mitch.

Mitch: Cool.

Thunder: I can't even really ding them for too much sodium. That's the low hanging fruit. You always bash on frozen foods or processed foods. "Oh, it has too much sodium." It doesn't really have a lot of sodium either. Yeah, as far as meal replacements go, it doesn't look like it's bad.

Scot: All right, Mitch.

Thunder: For me, it would really come down to taste, if I can stomach it or not.

Scot: Why don't you invite us over for a Huel dinner and we could do some taste testing?

Troy: Yeah. Speaking of inviting people for meals, why don't you serve us up a Huel buffet? We can try all sorts of different Huels.

Scot: We could all sit down at the table and then you can get up and you could put it in the bowl and we can watch you use the specially designed scoop to put two scoops of water in your food and then put it in the microwave and you can bring it out. That'd be great.

Thunder: It could be like a bonding food preparation experience like we talk about except with powder.

Mitch: It just feels like a joke on some sci-fi show of some sort where it's like, "Oh, yes, let me reconstitute the meal."

Scot: Who knows? That may be the way of the future. So I think this episode was all about Mitch wanting permission that this is okay.

Troy: Yeah.

Mitch: Yeah, basically.

Scot: Am I getting it correct that you guys are giving him permission?

Thunder: Yes. Mitch, you have permission to have occasional Huel.

Scot: All right, Mitch. Permission granted.

Mitch: Yes.

Scot: Can we wrap up the episode?

Mitch: Absolutely.

Scot: Okay. Thank you for listening and thank you for caring about men's health.

Interviewer: When you've been out and about, you may have seen it driving or in a parking lot in South Salt Lake, Ogden, Provo, Kearns, Glendale, or maybe some place else in the Salt Lake Valley. And you've always wondered, "What is the Wellness Bus and who can take advantage of this free resource?"

Nancy Ortiz is the mobile health program operations manager, which includes overseeing the University of Utah Wellness Bus. Nancy, let's just start off with what is the Wellness Bus?

Nancy: So the Wellness Bus is a mobile prevention and education clinic that is focused on really making communities healthier. So it's a 39-foot Winnebago that has been outfitted to travel around to different communities and provide free screening services for not only diabetes but other chronic disease.

So when you come to the bus, you can get . . . Everything is no cost. It's free. You can get a simple glucose test, and if your sugar is high, we can also do what's called an A1C test. Additionally, we can test your cholesterol, a whole lipid panel. We test your height, weight, your BMI. We test your waist circumference. And then, additionally, we have a registered dietician that offers free nutritional counseling or coaching on the bus.

Again, all services are free. And we go to the same locations because we want people to come back. We want to help people manage their diabetes or their pre-diabetes, or prevent pre-diabetes or diabetes, or help them with their high blood pressure. So we encourage people to come back and that's why we go to the same locations every week.

Interviewer: And the individuals that come and visit the Wellness Bus, what is the impetus? What inspired them to actually go into this bus, into this situation that they might not be familiar with? What got them there?

Nancy: That's a great question because as we found out, just because you build it or park it there doesn't mean they come inside, right? A lot of people just go walk by out of curiosity, like, "What is that?" But people, they do want to know, and we hope more people want to know. As we say, what are your numbers? What is your glucose? What is your blood pressure? What is your cholesterol? What do those numbers look like? Sometimes they can be a burden.

We don't diagnose on the bus because we don't have medical providers. We work with community health workers. So we say we identify. So the person that does finally make that decision to come into the bus, we do the screenings. And of course, they hope that their health looks pretty good. But in the event that it doesn't look . . . the numbers aren't ideal, we can help them find a provider if they don't have one.

And studies have shown that lots of times, people will not seek care because of the cost. They don't want to burden their family. Money is already tight. So we have services available where we can help people get either free or low-cost medical care. So we are there trying to help the person find affordable resources.

Interviewer: That would be a scary thing, finding out that you have a health condition, and definitely a reason why you just walk on by as opposed to finding out.

Nancy: Exactly.

Interviewer: So it's great that you're connecting people with community to resources that can help in their situation. Tell me about somebody. Walk me through somebody comes in, they find out, "I've got a high fasting glucose. I might have diabetes." You connect them with some resources. What's the journey like after that point?

Nancy: Right. Again, they've gotten this bad news, but we are there to encourage and say, "Through education and lifestyle changes," which is why we have a registered dietician on the bus, "you can really manage it."

We're here to educate you on ways to reduce your sugar levels or you're high cholesterol levels. And we highly encourage you to see a medical provider because it could be that you they need to be on other medication or insulin.

And once you've met with the provider, we encourage you to come back to the bus. We are here, again, for support. And a lot of times, Scot, it's just the social support.

We have an individual. He had diabetes when he came onboard. He comes to the bus pretty much every week. And his glucose levels are improving because I think that social interaction. He knows the people on the bus, like, "Hey, Alex. Hi, Maria. Hi, Veka." That really helps people, I think, pay attention more to their health and make them feel like somebody cares.

We try to make people feel comfortable. We try to break down on the bus as many barriers as possible.

People can come on the bus and remain anonymous if they want. We ask them general information, name, address, a little bit of medical history, but you don't have to fill it out. If people don't want to give their information, and some don't for fear that it's going to come back to them in some bad ways, it's like, "You don't have to give your real name. You don't have to give your address." We don't want that to be a barrier.

We have Spanish speakers on board, so we have that language, but we have an interpretation service that we use that we have access to 240 languages and dialects. We can get someone that speaks their language within a minute on the phone. So we don't want that to be a barrier.

We travel to communities that have high rates of diabetes and chronic disease, trying to make it easier for people to come to the bus. So just trying to break down those barriers of . . .

You asked me previously why someone would or wouldn't come on to the bus. We're just trying to get as close to them as we can and say, "Just please come on board. Let's just have a conversation. Let's look at your blood. It's just a finger prick. We're not doing blood draws out of the arm. It's just a simple prick on the finger."

So it's just about letting you know where you are, again, on the spectrum of good health versus ill health, and that's what we want people to know. We are not there to shame anybody. So, again, we want people to feel comfortable that we're not here to judge you on your weight or how you eat.

Interviewer: It's no reflection of a personal shortcoming at all.

Nancy: It's not. It part, lots of times, it's about education.

Interviewer: What would you say to somebody that might see the Wellness Bus parked some place and they're thinking about coming in but they're not sure?

Nancy: Don't even give it a second thought. Just open the door and come on in. Our staff is so friendly. They're going to make you feel like you're just sitting in your living room while you're getting your finger poked.

I mean, please, don't hesitate to come in. Just find out what your health looks like. Just get a baseline. And if it needs improvement, we can help you make those improvements. And if the numbers look good, that's even better. You can walk out of there feeling, "Hey, I'm even healthier than I thought I was," or, "There are little improvements that I need to make," or, "Wow, I do need to see a doctor or a provider at this point."

But again, we are there to help you on this journey not just today and say, "Oh, this is what your numbers look like," but, "Hey, come back. We are here every week whatever location we're at. We will help you on this journey to better health." So please, hop on board.

This content was originally created for audio. Some elements such as tone, sound effects, and music can be hard to translate to text. As such, the following is a summary of the episode and has been edited for clarity. For the full experience, we encourage you to subscribe and listen— it's more fun that way.

It seems like everyone is trying to cut carbohydrates in their diet. Yet, carbohydrates are one of the three major macronutrients the body needs every single day. Are carbs really the enemy to your nutrition goal? Nutrition expert Thunder Jalili is back to clear up the myths about carbs.

Carbs are a category of macronutrients that are built around glucose, starch, and other naturally occurring sugar compounds. They are used by the body as an energy source. These compounds are fundamentally the same whether you get the carb from an apple or a soft drink, but they differ in their potential benefits and how the body can use them.

Thunder breaks carbs down into two categories: natural, plant-based carbohydrates, and refined carbohydrates that are added during food processing. He wanted to make it clear that this is not the typical "good" versus "bad" dichotomy that a lot of fad diets try to create. Think of Carbohydrates Like a Drug Dosage

"Think of it kinda like a drug dosage," explains Thunder. Compare the carbs contained in a sweet potato versus a big gulp soda. First, when looking at the form the carbohydrate takes, the sweet potato's carbs are in a food matrix that slows the body's absorption. The highly processed sugar in the soda absorbs much faster and produces a much more robust insulin response.

Secondly, consider the concentration in these two carb sources. Besides being a quickly absorbed form of carbohydrate, the amount of sugar contained in a large soda can be as high as 30-40 teaspoons. To get a similar amount of sugar from a plant-based source like an apple, you would need to eat five whole apples. Most people wouldn't sit down and plow through five apples in a sitting, but sucking down a large soda over 30 minutes is not unheard of. It's much easier to "overdose," or consume too many carbs (and calories) from highly processed sources and foods with added sugar.

Finally, it's important to take into account the other "good stuff" that the unprocessed sources of carbohydrates have in them. Fruits, vegetables, beans, and even whole-grain bread and pasta have fiber, phytochemicals, and micronutrients that are part of a healthy diet. Processed carbs like Pop-Tarts provide very little nutritional value beyond their high dosage of carbohydrates. Carbs Are Best in Moderation

It can be easy to get too many calories or sugar from non-natural sources. High sugar and high caloric diets can lead to weight gain, obesity, and other cardiovascular diseases. In fact, some research studies have shown evidence that high sugar diets can lead to higher cholesterol and cancer metastasis.

On the other hand, extremely low-carb diets have their own dangers. A diet with no carbs often lacks those important micronutrients and fiber that makes for a healthy body. Additionally, most low carb diets contain more meats and fats, and there are plenty of potential health complications that can come from high meat and high-fat diets.

The rule of thumb is for carbohydrates to make up 40-60% of your daily caloric intake. But Thunder says worry less about the number of carbohydrates you're consuming daily. Instead, focus on the type of carbs you are eating and the rest should figure itself out.

The simple rule is to "live on the fringe" when shopping. In the grocery store, most carbs on the outside edges of the store will be better for you than the refined carbs from the snacks and candy aisles in the middle. Odds and Ends

We broke 1000 likes on our Facebook page. Our community is growing and we want to thank all of our listeners for being a part of it. If you like the show and how we approach the topic of health, please share it with someone you think may appreciate it.

The Who Cares About Men's Health 5K has been moved to June 20. We encourage anyone who wants to join this virtual race and show support for Mitch as he gets closer to his goal of going from couch to 5K. The virtual race can be completed any way you'd like, whether it be running, biking, walking, skipping, whatever you can do to get in your physical activity that day. Stay tuned for our updates for the event.

This week you can visit our Facebook to get your 5k race bib. Download and print the file so you're ready for race day. Take a photo of yourself in the bib and post them to the Who Cares Facebook page or using the hashtag #WCAMH5k to show your support. Just Going to Leave This Here

With all these Zoom meetings, Scot finds himself looking at himself a lot more often. It's making him pretty self-conscious about his posture

Troy is dealing with a new kind of goatee that has been bubbling up with his new constant use of face masks at the hospital. Talk to Us

If you have any questions, comments, or thoughts, email us at hello@thescoperadio.com.

This content was originally created for audio. Some elements such as tone, sound effects, and music can be hard to translate to text. As such, the following is a summary of the episode and has been edited for clarity. For the full experience, we encourage you to subscribe and listen— it's more fun that way.

Macronutrients or "macros" as you may have heard online are the compounds in our foods that we need to eat a large amount of every day. These macros are fats, carbs, and protein. There are a lot of misconceptions about macronutrients. There are plenty of articles out there making claims about these three macros and how much you should or should not be eating. To help us sort through all the noise, we've brought back nutrition specialist Thunder Jalili to speak about each of these macros in a series we're calling Get to Know Your Macros.

In this episode, we're focusing on protein. What it is, and what it does for your body.

Let's start with the basics. When we eat protein, our digestive system breaks proteins into amino acids. Amino acids are the basic building blocks your cells use to assemble all sorts of compounds and proteins the body needs. For example, amino acids make up connective tissue, muscle fibers, antibodies, as well as enzymes and hormones. You Don't Need to Eat That Much Protein

As men, it seems like every muscle building diet plan you find online focuses heavily on getting a lot of protein every day. Producer Mitch was even doing a plan last summer he found online that was having him eat well over 300 grams of protein every day to help him grow muscle.

According to Thunder, the average person needs a whole lot less protein than that to be healthy and grow muscle. He shares a simple equation he uses for everyone except the most elite of athletes.

(Body weight (in pounds) / 2.2) x 1.2 grams = the number of grams of daily protein

For example, Troy is a pretty active guy and he weighs 155 pounds. According to Thunder's math, Troy only needs around 85 grams of protein every day.

85 grams of protein is a whole lot easier to consume than the amount Mitch was trying to choke down on the plan he found on Reddit. While he was seeing some results, he felt miserable and his food budget was expensive. More Protein Doesn't Mean More Muscle

In spite of the diet plans you see online, eating extra protein every day does not mean that protein goes directly into more muscle growth. In fact, eating extra protein may set you back in your fitness goals. Consuming a large excess of protein increases the total amount of calories you consume in a day, and your body does have a mechanism to turn all that unused protein into fat if conditions are right.

Even a high functioning competitive tri-athlete may need only 2 grams per kilogram of body weight every day during training. But for guys like that, it only comes out to about 140-180 grams of protein a day, not the 300+ grams some forums insist on using. Protein is Protein, but Plant Sources Have Bonus Benefits

According to Thunder, there is no fundamental difference in the way your body utilizes the protein found in animal products or plant sources. One the protein is broken down in the gut, your body will use those amino acids in the same way.

However, it's important to keep in mind that research has shown that a diet very high in animal-based protein may lead to a bevvy of chronic diseases. Meanwhile, plant-based protein sources have the added benefit of containing additional micronutrients and fiber that the animal protein does not. Housekeeping - Who Cares About Mitch's Health 5k

The Who Cares About Mitch's Health Mid-May 5K has started. Morning of May 23rd at Sugarhouse park. Feel free to download a couch to 5k event and join the movement. Just Going to Leave This Here

On this episode's Just Going to Leave This Here, Scot realizes how hard it is to leave the house without his phone and trendsetter Troy starts to wear workout clothes to work. Talk to Us

If you have any questions, comments, or thoughts, email us at hello@thescoperadio.com.