gluten allergy reaction

Gluten Allergy Reaction | How to Tell If You Have A Gluten Allergy (Interview)

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[Music] South America good afternoon everybody today it’s Sunday August 20th at 2017 and today we are joined by my lovely friend Tracy stuck left he has seized the author of humans at work and she her book is talking about workplace solutions for employee well-being and inclusion and I’m really excited to have Tracy on today because we go to a lot of events during the weekend be it the personal development spiritual development type events or you know business growth and everyone’s really – excited during the weekend and then Monday happens in regular life gets back into play and we kind of fall back on old habits and Tracy is talking about workplace solutions for employee well-being and inclusion because everything doesn’t have to drop on Monday when you get back to work and you get back into you’re over your team so she’s going to talk about things that she’s doing to circumvent that and make sure that you’re having overall great life throughout the week and not just the weekend will you folks so with that I did forget to mention David concen so welcome to the podcast David content Hey and now we have Tracy stuck wrap so thanks for joining stay on our podcast today Tracy thanks for having me I’m excited about this absolutely so what’s really interesting is you know I was reading your chapter of your book that you listened to us and all these companies they have these initiatives talking about corporate health and wellness programs due to the high rates of insurance and health care cost and you are the frontlines of all of that so if you can kind of give a little introduction of what you do and what was the impetus for writing this book yeah well I have to say that I am one of 10 authors of this book I’ve just got one chapter in it so it’s a book anthology and there’s a lot of other great chapters in the book but I am I’m an event planner and professional speaker on safe and inclusive food and beverage so basically how not to kill people or offend them with the food that you serve at work or at meetings in a bit and the impetus for writing the book or writing the chapter in the book was that I realized that you know serving food and beverage is just more than meetings in events and as an event planner that’s what I would focus on at first but I really realized that corporate workplace environments is very much for food as involved I mean it’s in the company cafeterias and the employee kitchen it’s at meetings and events you know that are held in the office place and outside the office place so it’s like oh there is another conversation that needs to be had here and really importantly now I also noticed in that chapter the the when the research was being conducted initially with the corporation they had started a program using biometrics and do you incorporate any of that or are you seeing if there’s a greater reliance on biometrics so we can have a objective result um that’s to be honest that’s the only one that I know of so far but I’m sure that companies as they look at their program their wellness programs in-house they’ve got to find measurable ways to to prove the worth of their programs and I think just putting people on a you know hey here we’ve got a gym and now here go here’s a Fitbit and go work out and tell us what you’ve done that’s great and it’s a great start but really trying to use your smart measurable goals is important and I think biometrics is one of those ways to do that and with the the landscape changing on healthcare across the board we all need to make sure that we’re creating healthier environment for our employees and our coworkers how did you get into the space have you always been an event planner and food evangelist I have been an event planner since 1991 so 26 years now and I in 2003 I found out I had food allergies after multiple tests and multiple medical issues and I ended up just avoiding all the food that I was told I couldn’t eat and then excused few years into that I realized that I really wasn’t eating healthy and so about 2008 and like alright I have to do something different I need to stop buying you know hummus made from whole foods which you can easily make it at home and eat more than you know some just basic generic foods and so I went to the Institute for Integrative Nutrition up in New York when it was still an in person program and I had that aha moment going oh I should know create a company that educates meeting planners on how to accommodate dietary needs at events because in my corporate job I was planning about a hundred events a year and it was very hard to find you know people who were willing to make me something healthy to eat or it was and really or struggle to get it and then even the events that I attended that I didn’t plan were even harder so that was the basis of me starting thrive in 2010 and so far so good I’m having a great time and I’m educating a lot of people and I’ve got to go travel around the world doing it so it’s an it’s an worldwide need which would you say since you started like since 2010 2010 rather are you finding that more people are or corporations or come to our coming to you or do you go to people to these corporations and approach them about more so of me having to approach them about it the yeah it’s still a new thing out there in two weeks I’m going actually to society asurim conference society of human resource managers to do a presentation kind of based on my chapter here to get in front of HR managers because it and one of the another impetus for me doing this is that in 2008 the Americans with Disabilities Act was amended and with that amendment came addition an added list or a more inclusive list of items that are included on bodily functions or or so feeding was added in learning and all of our bodily functions like the immune system and their digestive tract those were all added to of the list of major life activities because and breathing you know so if you eat something that causes you to stop breathing you know like if you’re allergic to peanuts or such you know and that causes you to stop breathing that is now considered a disability and so in 2008 when that was changed that really changes the landscape of human resource human resources and how we manage food and beverage at that place but I don’t necessarily think that all HR managers put two and two together and I’m hoping that I can help do that and provide them some solutions Wow put your take what your take on this Emanuel do they see more litigation people suing their companies because of the lack of knowledge or the Kaveri were sick as a result of being at work um I don’t think they’re they’re suing their companies so much more but I think and I don’t really think that there’s a lot of adults out there that know that the chain will change was made and that they are now considered to have a disability nor do they want to be considered to have one and we so it kind of a two-way street here because a lot of people need to recognize and and be a advocate for themselves to ensure that there’s a safer workplace for them and a safer environment but I think it does there have been more lawsuits you know based on it more than that that were in the past and more than her being heard some of them were dismissed in the past because it wasn’t food allergies weren’t conceived as a disability at the time and now that those additional Ward’s have been added to make it a more inclusive law it has had has helped a lot of people get support for what they’re doing or how they live mm-hmm now with this guidance right in now then go ahead go ahead now I was thinking of the Society of HR managers I mean there it’s always on going up HR issues in the workplace that continue to change and I would think that some of the pushback would be you know it’s on the onus of the employee to make sure that they know about their own allergies such we shouldn’t be liable for that so I would assume there would be some pushback oh and there’s pushback from meeting planners and hotels and catering companies as well I mean and there’s always going to be pushback but and when I talk to Greeks about this to me the the responsibility is definitely on the person who has food allergies but I think it is everyone’s responsibility especially so say you’re looking for corporation and they have a company cafeteria and you you’re subsidizing that company cafeteria encouraging people to eat in your cafeteria by producing the price of the food or you’re giving the food away for free in general or you’re having that staff meeting where there’s food well you’re providing that food for that employee and so in that case she’s taken on the responsibility and the liability for their health and safety by providing that food so you have a duty of care to ensure that that individual is safe and what you’re serving them is not going to make them ill or potentially kill them hmm what do you think like since you started drive do you think that the amount of people that have like food allergies and whatnot is growing or you just think do you think it’s just being talked about more do you think anything is people have always arriving on knowing just really you know I paid in your kitchen cook maybe what the kind of foods that should be eating in the workplace or what not or do you think it’s just now it’s just being talked about more something that’s always been going on I think it’s a combination of all of those things I mean my brother when he was little he had an allergy to eggs and dust and milk and my mom you know when I turned my business she’s like oh you know I used to make your brother you know cakes without eggs in it all the time and I’m like how did you do it she’s like well I just figured it out because at that time there’s no Wi-Fi or no internet um and no cookbooks that talked about that so allergies have been around forever celiac disease is first diagnosed and though in 1 AD so it’s been around but anything as we’ve got the culture of health now people are paying a lot more attention to their own health and seeing how you know things affect them or saying oh hey my throat is scratchy when I eat this maybe I shouldn’t eat this and but then I think doctors are also more aware and looking at things a little bit differently but it’s still the average diagnosis for celiac disease is between four and seven years people are going to different doctors or you know oh I have headache or I have a stomachache or I mean yes stomachache and they’re diagnosing them differently and then the other thing too is that I think the way we make our food is much different than it was you know fifty years ago forty thirty years ago with genetically modified food and pesticides that we put on foods and you know a variety of other things you know we all carry around or everybody but me I guess carries around antibacterial stuff so to keep the bugs away well you know those bugs and our immune system are designed to protect us and if we Harbor ourselves away from a lot of those things our immune systems not learning to build up against those and learning how to fight those infections and those different things so we we kind of hinder it that way too mmm yeah cuz the reason I asked I can remember that as a child or growing up yeah maybe you had a friend you know that he was allergic to peanuts or something you had here but you did it wasn’t even here a lot about you know people being allergic to foods and it seems like nowadays and it might have to do with just this information age that we live in where we’re sharing a lot of things and you know you know what’s going on in another part of the world you know instantly so I’m thinking maybe that has a lot to do it with just at the age that we live in but you know people have been you know not idea just all of a sudden became allergic to something but it just never really was talked about it communicated about much but now the age that we live in it’s just going to be more you know out there exactly it it’s becoming more and more prevalent and especially as we’re a suti world now everybody likes to take pictures in Instagram their foods meat I’m guilty as that as well you know it’s and and being healthy and being out on mountains and trying things and exercising and things like that it’s just become become even more prevalent and there’s a statistic that I read that the I think it’s from Intel that the vegan marketplace is growing by two hundred and forty seven percent right and my challenge with that is that when you look at I think it’s on processed foods you know and so instead of going into the grocery store and shopping only on the outskirts of the grocery store where Whole Foods and less processed people are you know buying vegan foods out of convenience that are prepackaged and processed and they’re not you know living on eating just avocados and bell peppers they’re buying those vegan bars or not three bars which is out of convenience which is in one way very very important because we all live in that society but we also have to look back at how do we make you know vegan foods you know that are pressure and less ingredients that you cannot lead I don’t like to buy products packaged foods that have less than more than nine ingredients preferably but more no more than five ingredients but definitely no more than nine and especially ones that you can read the ingredients if it doesn’t say red bell pepper on it but it says XYZ dililili linen uh don’t buy it yeah yeah a word that you can spell right it was yeah yeah he mentioned something about about convenience and going to Whole Foods and things like that there is some level of opportunists out there and I know that that Whole Foods as a company has been sued a couple of toddler they’ve been a shamed publicly at least on the internet for going and I’ve seen going in there and seeing packaged oranges or packaged bananas and it’s still in its skin and charging like five dollars for it so you have some element of companies that know that there’s just rushed for smarter decisions but they’re absolutely taking advantage of the marketplace they want taking advantage of people’s laziness I mean it’s the fact that you don’t want to take an orange and peel it you know you just want it and sometimes it’s easier because I mean I travel with food I travel with blueberries I travel with hard-boiled eggs I travel with the other day had traveled with grilled chicken because it was going out of town and I needed to cook it and I was going to be gone for four days and I’m like I’m not leaving with in my refrigerator so I brought it with me and I went to this restaurant across the street from my hotel got a salad and put my own chicken on top of it but you that’s carrying a lot of plastic containers because when you put blueberries in a ziploc bag or they get smushed in your purse so it’s buying them in those containers you know and I’m the other thing I do is sometimes I when I go to Vegas and I go to Vegas a couple times a year I will walk or take I do sometimes I do my exercise and walk to Whole Foods and I buy my stuff for the week or however many days I’m going to be there and then I take an uber back and because I know I’ve got fresh breakfast you know hard-boiled eggs blueberries in my refrigerator in my room and I always carry sliced carrots as well so for somebody who’s traveling a lot or somebody who’s running the run running their kids around town that packaged food is convenient and does make it easier and the fact that it it can be you know it’s in that package versus getting smushed in the purse or you know is better so there’s advantages to both and but there is some you know taking advantage of it too you mentioned posting food on Facebook or Instagram as my little says Facebook for old people but it’s really it it was funny that you know you have these memes that are out of in the 50s we rode bikes without helmets and you know all this we drink water from the world of hose and I’m still fine and my grandmother grew up eating lard and bacon on top of bacon sandwiches she lived to be a hundred and fifty so why should I worry about this now do you still see that type of pushback in the marketplace uh yeah I’m sure I mean and we eat Twinkies and baloney on Wonder Bread and with Miracle Whip that was my favorite sandwich going up but I don’t eat it now um and I remember listening watching the you remember oh it’s one of the one of the original talk show guys gray hair glasses Obama yes he’ll done here so he had these people on there that were a hundred and he asked him well what did you do to live so long and one guy said he said I took a shot of Worcestershire sauce every single day and he’s like so he gave him a case of Worcestershire sauce as a you know as a thank-you for coming on a show so I think some of those things are there but I think we’ve added so much more to our world as far as chemicals are concerned and things like that that the world has changed and but I think that there was still it’s this world of Instagram and Facebook and constant news adds to a whole new level of what’s out there just think of the Erin Brokovich movie you know I mean all those people were getting sick and they had no idea why they were getting sick and so it’s kind of that the more we know kind of the worse we are but the better we are at the same time to catch 22 you travel around the world and outside a two-part question in that regard so I’ve noticed that once I need the country there is a greater awareness on health and wellness there is greater legislation on labeling whether food is genetically modified organism or not or some countries outright ban them and in the United States we don’t have that I mean we have we’re known as being a technological giant and the place to be health-wise we’re not I don’t even think in the top 10 as far as a healthy country as it relates to the world and so I want to know your take as far as if you’re traveling around the world you’re are you booking more business overseas because they already get it or that what are you finding the contrast between the United States and elsewhere and I think I agree with you and I think there is a list out there and I don’t think we’re in the top 10 or we are we’re number 10 in the healthiest countries but it I was just in Scotland a couple of weeks ago and I was giving a presentation to meeting planners and that handles incentive trips and there was a couple of caterers in there and in 2014 the European Union regulated a law called a lot.you 1169 and it is a food allergen labeling law basically and in the US the FDA requires us to label pre packaged food so like anything that’s at the grocery store in a box or in a bag or anything like that it has to be labeled if it contains any of the top state allergens that the FDA regulates well the European Union regulates 14 foods as allergens as top allergens and in 2014 with the EU 1169 they also have the law that you have to label prepackaged foods but in 2014 the law changed because they also any food that is served directly to consumer whether it’s prepackaged or its unpackaged like a hot dog at the gas station or sub sandwich at the grocery store or a restaurant or at a meeting an event in a hotel it has to be labeled with the allergens that it contains so in that respect the European Union is a lot more is ahead of us in labeling laws but the thing that I guess floored me last week or two weeks ago was the fact that the caterer was well aware of the law the caterers in the room and they knew they had to require they had to label that information because it’s the law but the meeting planners who were planning the meetings and hosting the events or hiring them to produce the food and host the events at their restaurants didn’t know anything about it so and they didn’t realize that they actually have a responsibility in letting this caterers know and so it and it’s like 288 no they didn’t go put out a billboard on the highway and say oh by the way you know eating and breathing and the digestive tract are now part of the Americans with Disabilities Act you know that was not publicized so there’s still a lot of awareness out there that’s necessary and even in South Africa the they don’t follow paleo but there’s a diet similar to that called Banting and that’s huge in South Africa right now and but people are still it’s an international issue about labeling of food allergies and dietary restrictions so it’s not just here but there are other countries like you said that do ban genetically modified foods and I think we’ve got one or two states that a lot that ban it but we as a country we haven’t done that yet on so I think the u.s. is you know we’re ahead of the game for some but we’re behind in others and other countries are ahead of us and vice-versa so it depends on what way you look at it doesn’t make sense in this country do you notice different how it’s received in different areas of this country regions or is it kind of all the same yeah I even hear that for so the question do I see why just within this country are you received there’s any difference how the reception of it all or is it kind of the same no matter where you go within the US um I think you can probably say California’s a little bit more aware of like vegan and vegetarianism but the is that it’s growing and it it’s growing across the country and you’re probably in the heart of the country right in the center it’s still probably more of a meat and potatoes kind of environment but yeah you know it’s people are as you said a few minutes ago taking you know taking advantage of the convenience of food but they’re also seeing the opportunity for new markets and Kim Koehler who has a website called gluten free passport and allergy free passport she’s got a couple of books and she has a statistic that I use a lot that says 62% of restaurant owners see the gluten free and allergy free market as a profitable opportunity for them to grow their business and on the foot on the flip side of that she’s the statistic of the consumer is that 92% of the allergy free and gluten-free consumers will go back to an establishment if they are fed well and treated with respect and don’t get sick so there is a huge opportunity for it there but some people have kind of taken on the opportunity to do it but don’t necessarily know how to do it correctly and you know there’s mistakes made and think and things happen I mean and I tell meeting planners in all the time that no convention center and no hotel and no restaurant is going to be able to provide a 100% allergen free or gluten free environment for their customers unless it was designed that way from the beginning or if it was completely cleansed and redone to be that way kind of like when you know kosher caterers go into a hotel that’s not kosher they go in and they completely you know clean the kitchen and have it blessed and they can produce food in there at that point but you you have to be cognizant and I think people who with food allergies are aware that they’re not living in their bubble at home and when they go out to a restaurant or meeting but they also are relying on you to understand their needs and create something for them with the utmost care no it’s a challenge big-time yeah CBS News had done a a you know they always have these polls every year and they did the twenty most sedentary city cities in America I can send to you and it it’s like you said we’re in some ways the more things change the more they stay the same on the west coast and the Northeast are the healthiest and then you see like you see the meat and potatoes in the Midwest but the South always seems to rank last as far as the highest rates of physical inactivity so you know I don’t do you look at charts like that as far as finding clients and these are the people that will not have a push back versus these are some opportunities that I can actually really position myself to get the word out there I haven’t in the tested thanks for the great idea I mean I think part of it comes to in like if you look at the Northeast I mean you’ve got a very robust train system in Washington DC in New York and in Boston and so it encourages people to walk we’re here in Atlanta you’re hard-pressed to get around Atlanta you know without a car and you know 10 cities around the country are building more and more you know of the work live play walking communities which is awesome and it’s building that effort to you know walk and they like in Atlanta where I am you know is the Beltline which is a 22 mile loop around the city that’s being created to become for people I mean that’s a marathon we can have the Beltline marathon as soon as it’s done but to encourage people to get out and walk more but it is it is definitely something to look at for sure and how do you create healthier environments in your workplace and in your community without traffic and traffic causes stress and you know I I don’t know how many times I cussed when I get on the road and yesterday for example it was bumper to we’re on 7585 yesterday in both directions on a Saturday Wow at one o’clock in the afternoon and it just makes your skin crawl yeah because the Braves are playing downtown no oh I thought you said on 75 oh you were staying downtown 25 30 oh yeah Krita city yeah yeah you know it and I didn’t want to go into any type of conspirator talk but you kind of brought it up with in the with more things change the more they stay the same and that we’re coming full circle it seems like in the 1900s there was a documentary where there was a huge push to get rid of the public transportation so they could sell cars you know and so rail systems were out of business you know so the highways could be built and you have all these all this expansion and I know that Atlanta is one of the cities that engineering schools look at as to what not to do for a lack of planning as far as a growth and as a result you’re saying you’re having more stress you’re sitting in the car more here you’re more likely eat the salty sugary snacks when you’re sitting in the car more people are working longer hours so they’re sitting at their desk longer eating sugary and salty snacks you know they’re in your education you’re actually helping to combat some of this yeah for sure I mean it’s going back to our roots I’m part of an organization called slow food and it was started when the first McDonald’s it was entered it was opened in the center of Rome so slow food was developed to fight fast food and it promotes good clean fair food for all and it’s getting back to our roots and getting back to where we came from and not like we have to go back to Little House on the Prairie time but you know getting back to knowing your neighbor and walking your neighborhoods and maybe kind of going back to when we were when you and I grew up you know running around or your mom called you at five o’clock in the afternoon hey it’s time for dinner um it’s you know that it would be nice to be back that way and sometimes we and in some ways we can’t go that far back but we can bring some of those elements to it and you know how somebody’s this girl I saw in her little jumper yesterday mark oh my god I wore that when I was in it you know so clothes are the same way you know and you know our comfort foods of PB&J; and macaroni and cheese those haven’t changed but how can we make them you know healthier and how can we reduce the amount of that we’re eating you know there’s a word reduce a period which is similar to flexitarian and that’s just removing or reducing the amount of animal products that you have in your diet on a daily but you could probably also do packaged food you know yeah how much how much how much and the packaged food you know one day all right which one of you is breathing you Andra I don’t know I didn’t know sound like a heavy breathing oh wow that’s funny because you know what I am like we’re talking about biometrics and I had this heart rate monitor that I always check in my Fitbit is always going off so I’m like more cognizant today of my health and maybe it was me right like I need to be briefed like I’m constantly training myself oh I need to breathe people or I need to breathe deeper so if you guys heard that that might have good needs checking my vital okay well and I said to somebody do today it’s kind of amazing how you have my watch is now pseudo a prison you know it’s time to see it up Tracey you know what you haven’t gotten your steps in or you haven’t stood up for 12 hours today you know 12 minutes or no long enough get out and do your 5,000 steps or 10,000 steps so I mean it’s it’s a good thing because it is encouraging us because I think smoke our sitting is the new smoking so we’re sitting so much more than we were and going back to that traffic situation here in Atlanta there was a neighborhood up on the north side of the perimeter that said they didn’t want Marta and I’m like why would you want to sit in traffic for two hours every day in your car or we need to get on the train and ride to work and maybe read a book and listen to some music or a podcast and be at the vet you know not have to stress yourself out by driving but you’ll have to figure out how to get up and move and and do different things so whatever ways we can encourage that in meetings and events or at work all the better and even with us you know with kids I don’t have any kids but you know encouraging kids to get up and move I don’t like to the biometrics I’m laughing because it probably wasn’t me breathing deeply but I just like you said it’s like a prison I mean that joke every fifth I got it like every 58 minutes so if I do that 250 500 steps I’m like no get up I better get up to do it and last night I was out on the town and I got the full bar for those outfit but I got the full bar that lit up last night because I was dancing and all that and I was like I’m so excited up there I met my goal and you want to share with everyone oh I bet my goal today well just being a regular human as opposed to a sludge ball you know what’s interesting is if you drive or not drive but if you ride the train from DC to New York visit you know that business contingent that goes you know there’s people in DC that work in New York and so you know they travel weekly and you see so much productivity that is done on the train and I think companies reward those people because of it and I think that as humans we need that nudge as we’re talking about biometrics and such and I’m seeing that companies are rewarding people that are wearing the fit and lowering I mean they’re getting more exercise like they’re getting incentives as to not so much cutting their health cost but they may get like an extra day off or something like that we’ve always needed the proverbial Cabot the proverbial carrot pun intended to get moving very much so so it’s short-sighted here we I know that we as a soapbox moment then I’ll get off but here in Atlanta we lose a lot of companies every year like the whole plan is to get people to come here and you know help and provide jobs and such and what the debrief when we lose those companies is quality of life like they don’t want to come if their employees are going to have to sit two hours you know an hour each way going to work they’re not productive they’re not happy their quality of life is lowered and as a result it’s a result of the traffic here so and I would attribute sedentary lifestyles as a result also I agree so I want to ask you Tracy are you yourself are you a vegetarian or vegan or no I am NOT I have noticed I am more inclined to be eat a lot of vegetarian foods these days but I do like a good steak and I do like I’m up in Maryland so I am a blue crab lover and shrimp so I do eat that and I do eat I you know kind of seep it in a chicken but I do actually lately I’m inclined to when I go to meetings register as a vegetarian or a vegan because I don’t know where where those convention centers and those hotels are getting their meats from here in Atlanta I’m buying my meat from white oak pastures or from Riverview farms and I’m buying my chickens for more farms and are my eggs for more farms and friends and or Riverview farms and so I know those farmers and I know the practices that they uphold too for their animals so but my challenge with eating vegetarian vegan and an event is that a fact that I’m also gluten-free and soy free and I think I would get absolute crap here and when I’m at this event and one quote I found somewhere I don’t remember he said it was like this is the time to be a vegetarian in America and that’s not the exact same quote but it is until you go to a meeting and people are still given pasta you know pasta with butter sauce on it or they’re given a plate of steamed vegetables but they’re not you know I would love to go get a food item from a hotel or Convention Center that’s one that from one of the vegan restaurants you know that’s hearty and delicious and they’re full of life but you’re you’re hard pressed to do that yeah so it’s like you you need to vote with your fork and I do that when I’m home and but it’s hard to do that when you’re planning meetings at events and or if you’re attending meetings and events and I’m trying to teach meeting planners to vote with their fork when asking the questions of the restaurant the chefs and the Convention Center chefs I actually had a conversation a couple of weeks ago with the chefs at the Hyatt Regency Atlanta and he grew up in Ireland and so he grew up with basically the size of a college or iterator in his house you know the little tiny one and his mom would go to the market every single day to get the foods that they have been eat the day and that’s how he runs the restaurant at the hotel but he can’t do that for the meetings in event I mean it’s a convention center hotel so the local farmers and he shops every week at the Peachtree Road farmers market he goes there every Saturday and he buys products he knows the farmers he’s been doing it for years now so he knows the farm he’s built relationships with them and he’s built relationships with the local purveyors of pickles and you know a variety of different things too and he’s buying them buying those products for them and featuring them in the store and the store this rest in the hotel as well as on the restaurant menus but when it comes to buying in bulk for a 700 person dinner those farmers don’t necessarily have the yield to help him so he incorporates some of those smaller farmers into some of the menus but he’s having to go to larger conventional farmers to get the larger product a large amount of product yeah it’s interesting you know I’ve noticed lately um some of the advertisements on TV and radio because I do deliveries and stuff during the course of the day and in ujin and it’s about you know Purdue chicken farms or whatever they’re talking about how those things you know we don’t use this and that we treat our you know chickens humanely we have a whole crew to make sure they’re getting all the nutrition and interestingly enough and this is kind of you can kind of tell where things are at a little bit McDonald’s as they have I think a few new sandwiches and one of them has kale on it I mean not that that really is going to make any difference compared to the rest of their menu but I just thought it was interesting that’s like wow you know 10 years ago five years ago a year ago you would never thought there you know Kamino thought of a McDonald’s at advertisement with the missioning kale on one of their burgers very true and I think chick-fil-a added it as well a couple years ago and then I think and McDonald’s actually has said they’re going away from frozen beefs they’re going to use fresh beef now there are burgers which you know it’ll be interesting to see the timing because you know the whole thing was built on how fast you can get through McDonald’s to get your your burger and if they’re going to use fresh burger fresh meat how is that going to change and who are they going to get them from yeah exactly yeah but they’re you know they’re kind of generous on that bandwagon so yeah you know what McDonald’s jumps on it then they’re you know they’re here and seeing what’s kind of going on and they you know they don’t want to mess up that that money tree they got so you know I just thought I found that interesting when I said wow they were mentioning the word kale on wonderful yeah that’s a big change for sure that is HUGE yeah mm-hmm yeah and we’ll see how well that goes you know yeah yeah kind of watch to see how well that plays out mm-hmm well and you know some of those not the fast casual I don’t know what you really consider like the TGI Fridays of the world but you know they’re struggling because you know they it’s all stewed oppressed food that they serve in their restaurants and you’re hard-pressed to find anything that focal refresh you know there and and I get the purchasing model of you know the more you buy and more company buys the volume that they buy the higher volume the less money they spend which is great but you also have to figure out you know the transportation costs on you know buying the food and beverage in bulk for restaurants all over the country yeah and MGM hotel recently in an effort to reduce improved their sustainability efforts they’ve chatted they’ve worked with their some of their vendors instead of having I think they have eight to ten hotels on the strip in Vegas they were all those hotels were ordering separately and they had different accounts with the same same neat company for example and they’ve consolidated that all now into the one system so thereby is better better and bigger but it also reduces that trucking companies need to come into the city to deliver so he’s making one stop and then it’s dispersed between the hotels versus making stops at a different hotels so that is another effort as well yeah ultimately I think people you know the public are kind of kind of determined because you know you’re going to have to you know even for example McDonald’s if everyone just stopped going there overnight and said whoa this is what we really want to be eating you know you mcdonald’s is going to have to change or they’re just going to go away so ultimately the people kind of are going to ultimately decide based on you know what they want to be eating for whatever reasons and it sounds like you know you’re right there we’re kind of leading some of that and trying to get people to you know make changes in them be aware of you know the dietary needs and whatnot yeah I also and I mean there’s a lot of people out there doing it and I’m in my you know in a variety of different ways and I think that you know my focus is really on a variety of different dietary restrictions and making people aware of them and just serving fresher and healthier options good neither to other thing to with meetings and events is people are paying you know $500 to go to a conference not just for the registration form or just for the registration fee not including their air you know their airfare they’re in the hotel and the time away from the office that’s a large chunk of change and if you’re feeding them high carb high sugar high fat foods throughout the entire thing they’re actually not going to get anything from your meeting so you’re just taking their money’s on them and you’re not actually providing them any kind of you know benefit from attending your conference because they’re going to be so worn down from sugar and the brain is not going to absorb what they need to know and and especially if you’re and then throw that on and it’s a corporate event internal corporate event and you’re hosting your sales team and you’re giving your sales team all of that for three days you know what are you then teaching them and how are you then giving them the holistic tools that they need to do their jobs better yeah well said thanks so in the world of food in the world of health is and you know nutrition is a relatively new science and you know people and everybody’s body is different I’m going to react differently to eating spinach than hamsa is or you know or mango and um you know I’m going to like this or gonna like that but but it’s also how the body reacts to it I know a vegan who ended up having to go back to eating meat because her body was so deprived of iron that it couldn’t function anymore she got super sick so but then other people can thrive on it you know on that vegan diet and where is the the middle and that’s where a lot of people get you know ridiculed or made fun of because they’re a flexitarian or they you know I’m or actually as a rabbi once told me a proxy kosher you know they when they go out and they have to travel for business they know they can’t necessarily always eat at a certified kosher facility so they follow the kosher practices as much as they can you know eating vegetarian or you know following whatever they can but we can’t neglect them and we can’t make fun of them for the choices that they make we need to respect them and we need to do the best that we can within reason to create an environment that they feel so safe and healthy yeah yeah I’ve known someone who was because years ago but she was a vegetarian which is and but she told me skills but once in a while could be like once a month or so often should I just have this you know I just know I need to eat some meat a steak or something and she will and then she just says yeah her body you know wants her to have some soul so give it to her body and then that will be it for maybe a month two months but it’s a distinct was a distinct feeling that she knew you know I need to eat to me right now and then she would good and then she wouldn’t touch it for a couple months so for her but you know she was a vegetarian in but she listened to her body and yep you know she didn’t you know the over-consuming it’s you just said out when my body tell them that wants the mistake I’m gonna eat it and that’ll be that and so that’s how it worked for her I need to look it up but there and then that’s smart because she’s looking she’s listening to her body and what her body means on the trip there was a guy that I met a couple of years ago at a food allergy conference and he was writing a book on gluten and athletes and he did some research and found some interesting information out that they could while they were training you know like for Tour de France or things like that you know it had me hardcore training they did better when they were on the gluten-free diet and then when they went off they you know were able to consume the gluten and there for whatever reason and I need to go back and find that find that book but it’s interesting because you know various things can cause reactions I mean you could be you could have the genes of celiac and it’d be dormant in your entire your whole life and you can consume gluten without a problem but then you have a car accident or you fall off your bike or hit your head and that triggers that response and all of a sudden you know you now cannot consume gluten and so the body just has its ways of healing itself in doing the things it needs to do to function and then we don’t necessarily have control over that yeah Wow hums are you still there think I think it’s just you and me okay we’re coming up here out of the hour wonder what happened the haunting I heard something earlier that sound that sound when someone calls in you know to the the podcast you know that but I didn’t pay any so maybe that’s what happened maybe you read the arms as call got dropped or something Nate why wonderful recorded yeah I know who knows what’s going on well right up at the hour so usually this is about the time that we kind of wrap things up so with the assumption that we’re still being recorded and even though hamza is not here i like to thank you for being a guest on our podcast it was oh it was great great information thank you for having me I really appreciate the opportunity and best of luck with your future one yeah thank you very much did you come back in Hamza that you know I guess in on its own so I was your let me tell me okay yeah again thank you very much Tracy and in joy to Mister today alright thanks you too okay [Music] you