WELLTHY Generation Podcast!

67. Turning Kids into Savvy Food Detectives and Future Leaders at Career Day

• Naihomy Jerez • Episode 67

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Exploring the significance of food education, this episode reflects on my experience at a school career day, where I engaged young minds in discussions about nutrition and healthy choices. We address the essential role adults play in influencing children’s understanding of food and the power of informed decision-making.

• Importance of participating in career day 
• Engaging with children about food and health 
• Representation and diversity in career discussions 
• Encouraging kids to be food detectives 
• The impact of nutrition on health and well-being 
• Adult responsibility in modeling healthy habits 
• Strategies for teaching kids about food labels 
• Emphasizing the prevention of future health issues 
• Building a foundation for lifelong healthy habits 

Your feedback and insights matter. If you found value in this discussion, consider leaving a review or sharing it with someone who could benefit!

Thank you so much for listening!


Speaker 1:

Hello friends, welcome back to Wealthy Generation Podcast. As always, that's W-E-L-L-T-H-Y, thank you, thank you. Thank you so much for being here, for listening in week after week, for showing up for yourself, being willing to learn new things from, hopefully, a new perspective. Learn new things from, hopefully, a new perspective. I just wanted to thank you because I know how valuable ear time is and time in general. Our attention is being pulled in a million different directions on a daily basis At least that's what's true for me. So I know you choosing to listen to this is. I don't take it lightly. I know it's valuable because you can be listening to anything else at this time, so I greatly appreciate it. Also, if you feel called to and you really enjoy this podcast, I would love to invite you to leave a review or just rate it real fast, wherever you listen to it or share it with a friend who might enjoy it. It will help us grow. It will help other people understand what they're getting into. I know sometimes I like to read reviews on certain things, so that can be super helpful. I appreciate it. Thank you so much.

Speaker 1:

Okay, let's get into this week's episode. I want to talk about my experience at career day. My son's school, my son's both of them go currently to the same elementary school and they were hosting the very first career day. They had never really done that before school wide. Their individual classrooms had similar concepts of career day, but never as like inviting the whole school parents to come in to share what they do for a living. So at first, honestly, I ignored these emails. I'm going to go through what, how, why I decided to join career day, what was going through my mind, why I thought it was important and, my favorite part, I want to share the interactions I had with the students, because this is elementary school, so the students were anywhere between five years old, from kindergarten all the way to 10, 11 years old, uh, in the fifth grade. So it's very, it was very.

Speaker 1:

It was also a challenge for me to kind of describe what I do or explain what I do, or pick a topic of what I was going to speak about that would really resonate with people, was going to speak about. That would really resonate with people, young people that age, young children. So it was a bit of a challenge for me as well. So I'm going to share all of those different points here I just wanted to give you a little bit of an overview as to how I was going to break down this episode and then, after that day concluded or the event concluded, I was like, oh, it would be so good to share this experience on a podcast and just talk about it with you or share the details, because sometimes that is the kind of communication that we need, like simple, straight to the point, relatable kind of communication that we need like simple, straight to the point, relatable. I also wanted to share how smart these students were and how hungry for information they are and how much they do retain and listen. That was really eye-opening for me, because very rarely do I get to speak to a group of children around my kid's age. I know that my kids retain and learn certain things, but this is because of just the nature of me being their mom and always talking about these kinds of things at home and just educating them. But it was all so wonderful to see so many other young children really interested and wanting to learn and share themselves as well, and because I believe that we all can play a role in influencing younger children. It's a perfect fit for this podcast. It's called Wealthy Generation, w-e-l-l-t-h-y. And regardless of whether you have children of your own or not, trust me, you have an impact with the younger children at some capacity, whether you are an aunt or an uncle, or you're an educator of some sort, like whatever it is. I am 100% sure that you will have interactions, regardless of if you have your own children or not, where you can help educate, make an influence, introduce new concepts to younger generations.

Speaker 1:

And, as I've said many times in many different places, children are the most vulnerable because they really are not out here buying their own food. They don't grab their little tote bags and their money and walk themselves to the store, the supermarket, most of the time we are purchasing, making those purchases for them, whether voluntary or involuntary, and by that I mean uh, there are many opportunities, for example, to bring food to the school. We've had many activities where we are invited for certain events to bring food and what I notice is, on multiple, every single occasion, is the choices of foods that parents are bringing in or caretakers of some sort, whoever the adult is that's showing up. There are a ton of food that have great impacts on our students, on our children, and hopefully this helps us as adults as well, help make better choices for our younger students. And I know that a lot of times it's like, oh, let kids be kids and this is a fun food. And we know that a lot of times it's like, oh, let kids be kids and this is a fun food. And you know we're being boring.

Speaker 1:

But really I challenge you on that mindset as well, because we are creating patterns for our children's palates, for their little gut microbiome. We are creating emotional connection between the foods that they're eating, right, and how they're feeling in their body. So it goes so much more deeper than oh, let kids be kids, they're just kids, it's fine. But the thing is that I've seen repeatedly how many times there are donuts upon donuts brought in for breakfast and cupcakes and cookies, and not that these things are a problem, but the frequency, the cadence of it, the amount of it, right, that is being introduced and just really balancing it out with other things. We might think that children are not open to these things, but I promise you that they really are and they also really are curious and pay attention to our own actions. So sometimes if they see us enjoying certain things, then they will be curious and open to enjoying those things as well.

Speaker 1:

Right, I just see it so much and like the goodie bags and the tons of candy even teachers handing out tons of candy to students not realizing the impact again that it has on their gut health, on their brain, on their developing bodies, and kind of the addiction or the need to consistently have these kinds of foods as well, without an explanation. It's seen as a reward, as a good job. So, yeah, I just wanted to bring all these things up because I'm sure that it's going on in some capacity where you are as well, if there are children happening. So I just like if you know me or anything about me, you know I'm not about restriction or of like completely eliminating certain things, absolutely not. That is not the point. I just want to build awareness on the qualities, on the cadence and the frequencies, on explaining and communicating with our little ones and our big ones what the purpose of these things is, on learning how their body's feeling when they're eating these things, things like that. That's more of the purpose of this and really being mindful of if you can actually make a different choice, that's just as enjoyable for our young kids, so that they at least get to see variety and differences and get to explore new things, because that's what we're introducing them to. Okay, so that can be at school, at home, wherever they are. You have the opportunity to continuously educate, bring exploration to their palate, have a conversation, not in a bad versus good, but in a let's see how this makes you feel. Conversation or pay attention to how it feels sort of thing. Right, that is more of the connotation behind it.

Speaker 1:

So in this career day I really tried to stay away from that language of good versus bad. So let's get into why I even decided to show up to this career day. Because, to be honest with you, I know that they had sent an email out and I had completely ignored it. But they sent another one and it actually caught my attention and the first thought I had was you know, existed. I had no clue. Even when I was in college I really did not understand the breadth and the expansiveness of careers Like you can be a sound tech, you can be like literally anything. You can be a comedian, you can be a dancer, you can be an artist. Like I had no idea the level of different careers that they were, and it wasn't until I went abroad to study in Australia and I looked through their majors, because I went to a small college in Massachusetts and, as part of study abroad, I went to a big university in Australia and there was just a crazy amount of different majors and one that caught my attention was like a exercise major or something like that.

Speaker 1:

I don't remember the exact title, but basically you got to study exercise and how it affected the body and I was so like enamored by this because I feel like I've always had this little hunch of just exploring movement and how it feels for me. And I remember one of the students gave me like a physical evaluation and then I started going to one of the classes that they had there and I told myself I was like man, if I had known that this was an option, I would have most likely picked something like this as a major. And I was kind of upset because I ended up majoring in Spanish literature with a double minor in English and Latin American studies, and I really did not have a plan for this major. I know, don't ask. My logic behind it was that if I was bilingual and I was potentially going to use both languages in my career, that I should know both of them better and that was the only logic behind it. And okay, so that was the first reason I was like I would love to show these students what I do and that there are other careers in food that is not or. And in health that is not.

Speaker 1:

A doctor or chef. That was the only thing I knew career I knew as a child when it came to food and it was a chef, and it wasn't even a luxurious thing the way I thought of being a chef, because it was mostly like, oh, someone just works in the kitchen and makes you food. I didn't even realize how much of a creative and really expansive career being a chef can actually be. So that was reason number one. Reason number two is that I really felt that diversity was important or is important, and the school community where my kids go to is very diverse. There are kids from all over the world and there are a lot, a lot of Brown kids, brown and black kids there and I was like I need to show up for them. Right, because most of the time when they have activities at this school or when I see people show up, or even in my own experience, when people would show up to fairs or wherever I went, everybody was white for the most part, and it's hard to build a connection or to see yourself, especially when I don't know maybe when you're younger is different, but there's something about seeing yourself in someone else that might look like you and have curly hair and knows how to speak Spanish, because there's a large community of bilingual kids there, right. So I just felt like I need to show up to represent and for a lot of students to feel seen in this space. And, yeah, I'm glad I went, because there was maybe almost half of a mixture between parents white parents and then parents of color which were black, latino, asian, of that sort. So I'm glad I showed up.

Speaker 1:

And then, number three I was like it is never too early to learn about food. I just really wanted to have an opportunity to talk to these students about food and I made this little handout for them that explains ingredients they should watch out for or it lists it out, and it has an example of a food label on it and I point out to them that looking at the sugar content and the fiber and the protein content is really important when looking at food labels and obviously I told them to please share this with their parents, and the whole concept behind it which was brilliant on my OBMs part was for them to be a food detective, whether that's with the food at home or wherever them and their grownup buys food. So at my table I had a lot of different food items or at least the wrappings of food items, where kids could actually play around with it and look for the ingredients and the food labels, and some students studied every single one of them. They went through them. They asked great questions.

Speaker 1:

I had a chicken sausage package, a drink, a spin drift, popcorn, chick what's that?

Speaker 1:

Potato chip called Chickpeas or something like that. They're made with chickpeas. Um, what else did I have? I had a carton of eggs and I had a pizza box. I think those were the main food items that I had out on my table, and all the kids would come up to my table, especially because they thought I was giving out snacks, but unfortunately I did not.

Speaker 1:

So when the students came to my table, I would share with them that I was a health coach and I helped people understand food and how food worked in their body and how food worked in their body, and then I introduced them to the food label and I would share that about just everything that they buy, especially if it's in a wrapper or some sort of container, has a section that is a food label that includes the little charts and includes the ingredients. And when we learned how to read the section of our food, it helped us make a decision as to which foods to buy, because some foods help us feel very good in our bodies, very energized, very alert. It helps us learn and other foods can make us feel not so great and I would ask them I'm like have you ever had a bellyache before after you ate? Have you ever not felt well or a headache? And they were like, yeah, yeah, I've had that before. So I was like you know, sometimes, depending on the food you eat, it might not help you feel so good. So learning what's in your food and buying foods that will help you feel will help you make a decision to buy foods that feel good in your body, and you'll get to learn that. And they really were receptive to that answer. They had a ton of questions or comments. After that. They would find the pizza box label and it would be really long and then they would look at the other labels and they would see that it was really short. So they also had this visual to go by, also had this visual to go by. So now I'm going to share some of the questions that they asked me. Some of them I would ask them do you guys have any questions? And they were like no, but I have a comment, so I'll share some of the comments as well.

Speaker 1:

One young lady asked me about dried fruit versus regular fruit. She shared with me that she loves dried fruit and she wanted to know what the difference was between that and regular fruit. So, basically, dried fruit is Dehydrated fruit for the most part. A lot of all of the moisture is sucked out Of it, but what usually happens is that it has a higher sugar concentration because all of the hydration has been removed. So that's something that you want to watch out for. Having an apple will have a different sugar content than having dried apples just because it has been dehydrated.

Speaker 1:

Another thing that they do with dried fruit and this is why it's so important to read the labels is that they will add additional ingredients inside. So with one of my clients, she loves using craisins or dried cranberries, and when we analyze the label. They add so much added sugars to cranberries. Cranberry is a tart fruit to begin with, so the amount of sugar they add is a lot. Sometimes they add coloring to make it look more appealing and brighter. They'll add inflammatory oils. So when buying dried fruit, know that it is that. You still need to read the label, no matter what it says in the front, because they can add ingredients.

Speaker 1:

A dried, I guess, is a fruit or not, I don't know, but coconut. I love buying shredded, dehydrated or dried coconut to put on parfaits or whatever. You can sprinkle it on things. And coconut is highly sweetened a lot of times, so I always make sure to buy unsweetened coconut flakes, something you want to watch out for. So that was a great question.

Speaker 1:

Another student noticed that natural flavors was on my card for something that you want to watch out for and he was like well, it's natural. Why is this a problem? So the reason why natural flavors is a problem is because we don't actually know what it is made out of. They don't companies do it is made out of. They don't. Companies do not need to disclose this. So we don't know if it's a chemical of a natural fruit and then they call it natural flavor. So, for example, if it's something that's a strawberry and they make an basically artificial flavor but it's based out of a strawberry something, sometimes they'll disclose that it's natural and artificial flavors. Other times they'll just put that as natural flavors. So we don't really know where that's coming from. I know that one time I emailed a company it was a flavored seltzer company and I asked them what was their natural flavors made out of and they were basically said that it was like fruit essence, I don't know, maybe like from the fruit oils or something like that, but that was what they replied.

Speaker 1:

Another student asked what is fiber? Because on the little card I shared that we should look at the fiber, the protein and the total sugars that is in our food. So basically, especially in our fruits and vegetables, our complex carbohydrates, there is something called fiber. And the way I explained it to the kids is I said that fiber is like little brooms, especially in soluble fiber, but I didn't get into the weeds. It basically helps clean out your intestines to add bulk to your stool. I didn't talk about poo, you know kids and it was probably too much, but basically I said that it is like little brooms that go along through your digestive system to help you use the bathroom and clean things up in there, and basically that is what it does. It just helps add bulk to your stool, clean things out, especially insoluble fiber. It helps with fullness. For my perimenopausal ladies, fiber is all the rage now, in addition to protein and strength training, so having fiber in your foods can help you keep things moving, can help you stay regular. It can help clear out a lot of the gunk that is standing in your intestines. You don't want that just hanging out in there. You want to make sure that you're eliminating, that things are getting cleaned out, that you are being satisfied with the foods that you're eating, and this is a way to do that by increasing your fiber intake from your foods.

Speaker 1:

Now another question was there was the cutest little kindergartner. He was the sweetest little boy ever. I was so in love with this little kid. He had the most amazing questions. We had a whole conversation for like five minutes until his teacher told him that he had to move on to another table. His whole class was moving, but he asked me about just food in general, and we had this whole conversation in Spanish. He was asking me about alimentos, which was the sweetest, and he spoke about that food should be nutritious, and I said, yes, food usually communicates with your body and gives it what it needs vitamins and nutrients so that you can grow strong and your body can do what it's supposed to be doing. And then he asked me what are vitamins? And I explained to him that vitamins are like puzzle pieces and this is why it's important to eat different kinds of foods, because different foods have different kinds of vitamins inside, so we need different kinds of puzzle pieces that come together to create certain activities in your body that are needed. And I kind of left it at that and he was like, oh, okay, right, so essentially, this is what vitamins are. They are puzzle pieces that attach and hold different functions in our body and that work together, or that they need each other.

Speaker 1:

For example, some vitamins are fat soluble. Like, let's say, vitamin D is fat soluble, so it needs healthy fats along in your system to some capacity for your body to be able to use it. Something like vitamin C is water soluble, so you need to be well hydrated for your body to use this kind of vitamin, and these vitamins are crucial to a lot of function. I know I mentioned too, but let's say vitamin D. It's really crucial for a lot of functions for your mood, for your microbiome, for your hormone health. So this is why, oftentimes, if you are low in vitamin D which is very prevalent for people in the Northeast or in the Northern hemisphere during winter time or if you're high, have high melanin right, people of color we do not come from these areas. We come from areas that are super sunny and vitamin D is abundant and we were living outside and all that. So to be deficient in vitamin D does contribute to the seasonal depression, to having low mood, to functions in your body just being a little off because it's missing a puzzle piece to complete the functions that it needs to get done. So I hope that helps.

Speaker 1:

And one of the students asked about calories versus sugar, or why are we not looking at calories? This was a fifth grader, very, very smart, and I shared with him that calories is the total energy in a food that they're having and sugar is part of that total calorie count that they're having. So they want to look at the numbers independently. I would look at the sugar more than anything else because it is one of the main sources of that total energy in the calorie, and if you're having too much sugar, it can have an effect on their body more than, let's say, the calorie number as a total. So sugar was something that we spoke a lot about as well.

Speaker 1:

I did not want to paint it as a bad thing. Sugar is one of the main sources of energy in our body. However, what I explained to them was that when you give your body too much sugar, it has a hard time understanding and finding what to do with it. Okay, so it might not make you feel too well. Because your body's trying to figure that out and because I had a cup in front of me, I wanted to paint a visual for them as well, wanted to paint a visual for them as well. So I told them make pretend I'm filling this cup up with water. Eventually is going to overfill and water is going to start to pour out of the cup. And I said in my effort this is kind of how your body feels when it's just having too much sugar. So imagine me trying to catch the water that's falling out of the cups and trying to put it back in the cup. I would kind of be frantic, right, I would kind of be rushing, trying to put it back in, but it doesn't really fit and it's kind of stressful. So when the body has, obviously when you're really young and your system's working kind of well, you know your body is extremely smart in finding ways to handle that, but you don't want to put it in that situation over and over again. So, again, I just mentioned having sugar is fine. What we want to be careful about is giving our bodies too much sugar at once, because then it makes it really hard to understand what to do with it. Okay, so now I'm going to share.

Speaker 1:

Oh, one of the fifth graders. When I explained to him what I did, he was like oh, so you're like RFK, right? And I was like oh my God see, these kids are paying attention, they're paying attention to what's happening out here. And I said that you know, not quite not all the way. I did agree, or do agree with RFK and some of the things that he is passionate about, right, but not exactly the same. And I left it at that and I think he was pretty content with that answer. I said I do care of a lot of the things that he cares about. Maybe it might look a little bit different, but I do think that some of the things he stands for are important, but we're not quite the same person or have exactly the same beliefs. So these kids are smart.

Speaker 1:

So a few of the comments I received were that one of the students said their brother shared with him that if he cannot read an ingredient, then not to eat it because he didn't know what it meant. And that is true. There are so many ingredients that are just chemicals out here. They have been created in labs, they cause inflammation and can lead up to a lot of disease and not feeling well in our bodies. But what I also did mention to this student was that sometimes scientific names are used on food items that are not familiar, but they're just referencing to different foods. And you know, I don't know if that happens super often in food, but I know it happens in actual, like body products, where they'll use the scientific names and then now they're putting um, like the common name, in parentheses. But I just wanted to make that distinction for them because there probably are a lot of words that they might not understand on a food label. But that doesn't necessarily mean that is bad for you. It's just maybe a new word that you're not aware of. Another student mentioned that they knew red 40 was not okay and I was like yeah, yeah, and they mentioned it was a chemical and that they know that they need to watch out for that ingredient. And that was great.

Speaker 1:

Another student, after reading the card that I gave out, saw corn syrup and he was like, yes, my mom or not my mom he said my family told me that I should avoid this ingredient and look out for that. And let me tell you, a lot of little boys were really engaging and having conversations. Do not think that this is a gender thing or that you should not teach boys or this is a girl thing, because it has to be with food. If you are a human who eats, you need to know this information. Your hormones are affected. You can get a disease, like anybody else. So I just it just came to me. I was like, wow, there were so many young little boys who were really interested in this kind of information and wanted to engage in conversation. Okay, another young little boy you see told me that a lot of the food is fine.

Speaker 1:

What happens is that it is put in plastic and that's what made it bad. So he is also aware of the packaging that the food comes in and how plastics can leach on chemicals to your food. There are a lot of vegetables that come in plastic and they even encourage you to microwave your veggies right in the plastic container. They literally tell you microwavable, and this is something I highly discourage you to do. It is something I always talk to my clients about. If you buy vegetables in a plastic bag which I do too sometimes, it's the only way to get them. Then just take them out of the plastic bag, give them a rinse and put them in a glass jar, in a ceramic jar, something like that, to cook them Right. Not even if you're putting them in the microwave. Please put them in ceramic or glass, not in plastic. Ever please, especially if you're heating it up.

Speaker 1:

Another student wanted to double check that he gave his sister the right advice, and another this was another fifth grader and he said that his sister was not feeling well and she was used to snacking on Doritos with Coke and because she got sick and she wasn't feeling well, he got her popcorn and I think he said it was skinny pop, which was one of the ones I had at the table skinny pop and seltzer and he's like, did I do good? Like swapping things out which was brilliant, by the way, because the sister is still enjoying some sort of potato chip or like chips and a bubbly drink but the composition or the quality of what he offered her is totally different and will have a totally different interaction in her body. From having Doritos and Coke versus a clean popcorn with sparkling soda right, even if it's a flavored sparkling soda. Depending on the brand, there are great options out there. Okay, so this was, this was my experience over there.

Speaker 1:

A lot of the teachers took the flyers that I was handing out, the little postcards. My son's teacher, actually, in her lesson just yesterday she made photocopies of these cards and she had the students. She did a whole lesson around them and had the students pair up and look through food labels, which was amazing, like it. It was so cool to hear that and I just want you to know that teaching you yourself, learning how to read food labels and what it means and what it means for your body, and teaching that to your kids can help them make better choices.

Speaker 1:

The both of you just understanding this information know that the front of any food item is marketing. They want you to. They want to convince you to buy this food because that is how they make money. So it is up to us to discern if whatever the product is, regardless of what it says in the front, will serve us. How is it going to make us feel Really, identify the ingredients and the sugar content? Does this food item has what it needs to meet my needs and to meet my kids' needs, and make decisions like that, instead of blindly just grabbing something and running, or grabbing what's familiar, what we grew up with, really getting curious and evaluating what it is that you're buying and at first it can be overwhelming and time consuming, yes, but eventually you're going to find items or products that work for you. So it's going to take a lot less time, or you'll get better at the skill of reading the back of labels and you'll be able to skim it really fast and make a decision. So don't give up. It does get easier also really understanding that the food and the choices that we're making impacts our body immediately and as we get older, as time goes on, if we continue to make choices and these are the kinds of foods that we're eating for most of the time. It will create certain imbalances in our bodies that were not going to make us help us feel too good.

Speaker 1:

Okay, it has power. And the last thing is the sugar part, right, once we're older, like these I'm talking to young children if they are able to really apply these tools and understand how to eat at a young age, maybe they don't need to worry about the pre-diabetes and the high cholesterol and the heart issues and and the pcos and the irregular periods. You need to think about this. These young girls in the fifth grade are starting to menstruate, right? Like? How are these food choices impacting their menstrual cycles and their beautiful little hormones that are starting to develop and to sprout at this time? Right? So it's really like helping them prevent all of this in general.

Speaker 1:

So, when it comes to our age, if we're already struggling with things like prediabetes, if we're more insulin insensitive like it is for me, right then we have to take a bit of a different approach. When it comes to sugar and just a deeper understanding of it, but again, it's not necessarily a bad thing of it. But again, it's not necessarily a bad thing. But, as I say, with sugar and carbohydrates in general. They need to be respected. It's a respectable, respectful respectable is not a word respectful relationship between you and the carbs and it is having an understanding and a mutual understanding of how it works and how it affects you and, as with other food items as well, just the quality of them. Okay, so do not underestimate how not interested children are, how interested they are. They are super interested when it comes to these topics, but it will be hard for you to influence them, to guide them, if you are struggling yourself.

Speaker 1:

It is really our responsibility as adults to get educated on this, to do right by them, to actually lead by example Again, because if you're over here telling your child or a kid, eat more vegetables, try and eat this and not that, and you are over here not doing that, they're not going to take you seriously. Okay, so here's to building generational health in our communities, in our families, really getting educated in these areas. Because this was career day, you know we have advanced so much as a community in our career, in our finances, we are really moving and shaking and grooving, but the thing is that along the way, we have not brought our health with us. It's actually getting worse because we are so stressed out, trying to make more money, trying to grow in our career and it is not easy, as an immigrant and as a person of color, to navigate these spaces and we let our health go right. So really modeling this kind of behavior for our young ones can save them from so much drama and illness and not feeling well and stress along the way. So that is what I leave you with.

Speaker 1:

How are you going to take personal responsibility for this and the young ones in your life, no matter how young they are or how old you think they are? You can make an impact and if you need support around this, I am always here to support you. We can work on learning everything I spoke about together. The food labels how does it affect your body? How does it feel in your body? How can you work on reversing chronic conditions? What runs in your family and how can you shift your lifestyle so that you don't have to really worry about these things anymore and not follow the same path that you've seen throughout generations in your life? And how do you build up the information that the young ones in your family have so that they grow up with these tools instead of learning all this when they're an adult who is already struggling with some sort of health concern. So not only is an investment in food and hormone health coaching an immediate impact for you, but really is invaluable when you get to have such a big impact in generational health in your family, where you get to model that, where you get to shift that.

Speaker 1:

The same way you say that building generational wealth is going to start with you or other traumas are going to end with you, I want that to also be true when it comes to health and wellness, because it is up to us. It is really personal responsibility the way that there's so much noise and attention grabbing out here by the food industry to make those kinds of choices and, trust me, they listen right. And once you start to realize how good you feel in your body, how much you enjoy feeling healthy, having your strength back, having your power back, having mental clarity, not being bloated all the time, the energy that you will get back literally is an invaluable thing and gift that you can give to yourself and the rest of your family, because then you will be able to really show up how you want to show up for them. You will have the capacity, the energy, the mental clarity, the feeling confident, powerful and good in your body to show up and not having all of this take up so much mental space in your mind and in your body where it's hard to focus on other things. So give yourself that gift, give your family that gift. You deserve it and they deserve it.

Speaker 1:

If you're interested in working together one-on-one, then I invite you to send me a message, dm me, send me a text through here with your information through the show notes. Reach out to me on Instagram and I will be happy to have a conversation with you so that you can share what your challenges are and I can share how I can support you. I hope you have a conversation with you so that you can share what your challenges are and I can share how I can support you. I hope you have a great week. I hope this was helpful and enjoyable for you and I'll see you soon. Bye.