The Q&A Files
The Q&A Files drops A Wellness Explosion
💥 BOOM! Attention Wellness Warriors. The game changer you have been waiting for is finally here. Say hello to “The Q&A Files,” where wellness meets revolution and your questions lead to new discoveries. Spearheaded by Trisha Jamison, your host, a Board Certified Functional Nutritionist. Cohost Dr. Jeff Jamison, a Board Certified Family Physician, and featured guest, Tony Overbay, a Licensed Marriage and Family Therapist. This podcast blends three diverse perspectives to tackle your questions on health, nutrition, medicine, mental wellness, and relationships. Dive into a world of expert insights and actionable advice, all sparked by your curiosity. Tune in, ignite your wellness journey, and join the Wellness Warrior community.
The Q&A Files
70. Live Well With Diabetes Without Giving Up Everything You Love with Kara Roberts, Dietician and Certified Diabetic Educator, Part 1
What happens when food—once a source of joy and connection—becomes a battleground of numbers, fears, and restrictions after a diabetes diagnosis? In this powerful episode, we're joined by Kara Roberts, a registered dietitian and certified diabetes educator with over 25 years of experience helping people navigate the complex terrain of type 2 diabetes management.
Kara Roberts brings warmth and practical wisdom to a conversation that goes far beyond carb counting and medication options. She shares why the overwhelming information online often leads to burnout and how simple changes—not perfect ones—create sustainable health. Through addressing a heartfelt question from a listener struggling with diabetes burnout, Kara demonstrates how to break free from the all-or-nothing cycle that leaves so many exhausted and discouraged.
We tackle the buzzing conversation around medications like Ozempic and Mounjaro head-on, exploring both their benefits and concerning side effects like muscle loss that often go undiscussed. But this episode shines brightest when discussing the emotional relationship with food—how to reclaim cooking joy, use spices to transform "healthy" foods into delicious meals, and develop patterns instead of restrictive plans.
Whether you're newly diagnosed, supporting someone with diabetes, or simply seeking a more balanced approach to nutrition, this conversation offers a refreshing perspective on health that honors both physical needs and quality of life. Hear why Kara believes "it's going to be okay" isn't just empty reassurance but a promise backed by practical strategies that work in real kitchens and busy lives.
Subscribe to The Q&A Files for part two of this essential conversation, where we'll continue exploring sustainable diabetes management and answering your most pressing health questions.
Questions? Email us at trishajamisoncoaching@gmail.com
Hello and welcome to the Q&A Files, the ultimate health and wellness playground. I'm your host, tricia Jamieson, a board-certified functional nutritionist and lifestyle practitioner, ready to lead you through a world of health discoveries. Here we dive into a tapestry of disease prevention, to nutrition, exercise, mental health and building strong relationships, all spiced with diverse perspectives. It's not just a podcast, it's a celebration of health, packed with insights and a twist of fun. Welcome aboard the Q&A Files, where your questions ignite our vibrant discussions and lead to a brighter you. Welcome, wellness warriors, to another episode of the Q&A Files. I'm your host, tricia Jameson, a functional nutritionist and lifestyle practitioner and a life coach, and, as always, I'm joined by my fabulous co-host, dr Jeff Jameson, a board-certified family physician.
Speaker 2:Hello, how's it going?
Speaker 1:Hello, sweetheart. So today's episode tackles a topic that's not only deeply important, but one that so many of you have reached out about. We're diving into one of the most misunderstood and emotionally layered diagnosis out there, called type 2 diabetes. Whether you've just received the diagnosis, left someone who's managing it, or feel completely lost in the whirlwind of nutrition advice and blood sugar fears, this conversation is for you, and we couldn't be more excited to welcome a guest who brings not only decades of experience but incredible warmth and clarity to this conversation. Today we are so honored to welcome Kara.
Speaker 1:Kara K Roberts is a registered dietitian, certified diabetes educator and certified diabetes technology clinician with over 25 years of experience helping people navigate complex conditions like type 2 diabetes, pcos, cardiovascular disease and weight management. But what really sets Kara apart is her ability to turn science into something you can actually live in your kitchen, in your body and in your everyday decisions. She currently serves as clinical dietician in Spokane, washington, where she works with patients one-on-one and teaches healthcare teams how to integrate cutting-edge tools like insulin pumps and continuous glucose monitors. For the past five years, she's been a specialist with Medtronic, training both patients and professionals to use diabetes technology with confidence.
Speaker 1:Kara's influence extends beyond the clinic. She's been featured in regional media, including Spokane Living Magazine, cram 2 News and 92.9 Dave FM, so she's definitely a rock star, and she's led educational seminars across the Northwest on everything from debunking fat diets to navigating obesity in a culture obsessed with quick fixes. And while her professional accomplishments are absolutely incredible, kara is also a proud mom, an active volunteer and someone who genuinely loves helping people find freedom with food, especially when it feels like that freedom has been lost. So, kara, welcome to the Q&E Files. We are so excited to have you here.
Speaker 2:Hey Kara.
Speaker 3:Thank you. Thank you for having me. I'm so honored to be on your podcast. This is really special. I'm excited to spend this time with you both podcast.
Speaker 2:This is really special and excited to spend this time with you both. We are really lucky to have Kara and I've been fortunate to be able to have her take care of patients of mine and she's been a great help to many people learning how to take care of their diabetes, eat properly, and she's just a great friend to people who want to learn how to do things better.
Speaker 1:Well, and I feel like we've just been kindred spirits forever. We just met really for the first time, but Jeff has talked about both of us and so I feel like I already know Kara super well and I'm just so delighted to have her now on our show, so so excited.
Speaker 3:And I feel the same way, trish. So this is really fighting to finally all be together. Yeah, that was so, so fun.
Speaker 1:Before we get into today's topic, we always begin with something positive. We love to start with celebrations. So, jeff and Kara, what is something that you're celebrating today, whether it's professionally or personally, in your life?
Speaker 2:Well, I'll go first, because I want to make sure Kara has plenty of time to think of what she wants to say. Thank you, sure, but this last week at the office I have a new physician assistant. Her name is Lauren. That has started and she's going to be incredibly good, and I'm very excited to be able to mentor her to be an excellent physician assistant, so I'm really grateful for her.
Speaker 1:So welcome Lauren. Glad to have you in the office. Okay, Kara.
Speaker 3:Yes, so I have a couple of things I was thinking of. I was recently promoted in my position in my profession now, with being a pump trainer and working Woohoo.
Speaker 2:That's awesome.
Speaker 3:Yes, thank you, that's fantastic.
Speaker 2:Did that come with a commensurate raise too?
Speaker 3:Well, yes.
Speaker 2:Good.
Speaker 3:Yes, well deserved. Yes, thank you, and it's been really great. My kiddos have moved closer one of them and so it's been great celebrating getting together for holidays and birthdays and everything, and so I'm just happy to celebrate that as well and same time, with family and everyone being together.
Speaker 2:How old are your kids?
Speaker 3:They are 28, 24, and 22.
Speaker 1:Oh Okay.
Speaker 2:Growing up.
Speaker 1:Awesome. Do you have any that live in?
Speaker 3:Spokane. I have one that lives in Spokane. Okay, my baby.
Speaker 1:Your baby. Well, I'm jealous because ours have all moved away. Oh, I'm sorry, so awesome. Well, my celebration is one week from today. We leave to go to California and we're taking a lot of our grandchildren and some of our kids and they're going to meet in Disneyland. So we've got a week to spend with them and I'm super excited to see them. So not everyone can come, but we've got several of them that will be there with us, so we have sounds like a blast.
Speaker 2:Yeah, it should be a good time.
Speaker 1:You won't miss those that are unable to come, but we will catch them the next time. Thank you so much, both of you. Now, kara, we want our listeners to get to know you a little bit better, not just what you do, but who you are and how you got to where you are. So let's dive into a few fun and meaningful questions about you. So you've been in the world of nutrition and diabetes care for over 25 years. What first sparked your interest in this field, and was there a personal connection or a moment that pulled you in?
Speaker 3:and was there a personal connection or a moment that pulled you in? That is a really good question, trish. And so one of the things that started was when I graduated from high school and was ready to go to college. I had no idea what I was going to do, and back then nutrition wasn't really looked upon like it is today. It was kind of like, oh, you work in the cafeteria, like oh goodness.
Speaker 3:And so it was my mom she was the one that actually inspired me. She goes, you should get into nutrition. She said it doesn't matter what you graduate with, as long as you have a piece of paper that says that you graduated from college. And so I didn't really have any aspirations or any focus at the time. And so that's what I did and ended up. Now, looking back, I'm so glad I went into the field that I'm in now, like I cannot be any more grateful because it is such a hot topic now and it just continues to evolve. So it's been a great journey, but that's how I ended up being where I am today.
Speaker 1:I love that and I totally agree with you that, because when I was in college I was super interested in nutrition and it was not a thing.
Speaker 3:Then People just oh gosh, no, no, it was so frowned upon Like why would you do that?
Speaker 1:Exactly, exactly.
Speaker 2:Well, and sometimes, especially hospital food is so bad and that's kind of where a lot of dieticians end up is in the hospital. It's like, okay, we're going to go in the hospital and you're going to give Jell-O to people.
Speaker 3:I mean, come on hospital and you're going to give jello to people. I mean, come on, exactly, and I was so like that too. It's like, oh my gosh, and I feel like it's evolved so much from even when I graduated. It's a whole new world in terms of the changes and it's so much more progressive and it's amazing. I think of the dietitians that have graduated recently and they have such a different outlook and options on everything, and so, yeah, it's Is it for?
Speaker 2:is it for the better, do you think?
Speaker 3:Oh, absolutely, absolutely, Definitely for the better.
Speaker 2:Oh good.
Speaker 1:Awesome, yeah, fantastic. Well, thank you. So you've worked on both sides of healthcare indirect patient care with major pharmaceutical companies. What's one lesson you've learned working two different worlds, right, so you have the corporate world.
Speaker 3:And then you have the clinical experience that I have had, working in clinics for over 20 years, and I think the lesson is keep to your core which is helping your patients. That comes number one and it's like I'll never lose that. And I figured if this ever takes me where I am not caring about my patients, it's time to move on and find another career. But that's what has drawn me, because I'm in the clinical side of things. There's more of a sales side, but keeping the clinical side and taking care of my patients is my passion and I love that, because these patients that are so out of control with their diabetes and having this technology available really is life-changing for them and they feel better and they're, you know, instead of taking five or six injections of insulin a day, they're on a pump that's running 24-7 keeping them in control and it's a huge game changer for them that they didn't even know was available until they saw their provider.
Speaker 2:Are patients fearful of the pump or do you feel like that? They grab onto it and are enjoying it pretty quickly?
Speaker 3:It depends on the patient. There are some that are so excited they can't get scheduled soon enough to be trained and learn how to use it, and others are super scared and feel intimidated. But the thing is, is that they're not going to be trained and like, okay, you're on your own? I mean, they have follow-up, they have resources, they have their providers or they have me, or they have a 24-hour helpline, and so there's a lot of support that I don't think they realize they have once they meet in person. Is the pump painful, what?
Speaker 1:is it that they're afraid of? Is the pump painful? What is it that they're afraid of?
Speaker 3:I think they're afraid of possibly the lack of control, like some of them are so used to giving themselves so many injections a day that having something take over of what they're doing is really scary for them, and some of them because of some of the automation of the pump. Now, that is, you have some patients that are really wanting to micromanage the pump when they don't need to.
Speaker 1:Okay, so they're just having faith in the pump. That it will continue to work right is kind of what they're afraid of.
Speaker 2:And, I think, running the pump, just making sure that they have it set up properly to begin with, I think they're just like that's their yuca man.
Speaker 3:Exactly, and a lot of them. I mean they don't realize that the first couple of weeks you're adjusting the pump anyway, and so, and taking that consideration is like when you're taking these calculations. This is a starting point and I always tell them I said we're going to be ingesting this over the next week or two, so be patient, give it some time.
Speaker 1:And is it? Where does it usually go On their arm?
Speaker 3:Good question. Okay, so usually the infusion site goes in the abdomen or upper buttocks, or it can go in the legs or the back of the arm, and typically the sensors now go on the back of the arms. But you do have some patients. They don't want it on the back of their arms, so they can put it on their abdomen. It depends on the patient and what they're willing to do, but usually most sensors go on the back of the arm.
Speaker 1:Now, okay, Wow, look how far we've come. That's amazing.
Speaker 3:Oh, it's so amazing.
Speaker 2:The continuous glucose monitoring system, even without the pump, is a game changer for diabetics in my opinion, so it's really cool to see them go. Oh, I had no idea I was doing this or my sugars were doing that. Sometimes the pump or, excuse me, the sensor, can be a little daunting to try and figure out at first as well. How do you handle those questions?
Speaker 3:That's a really good question, and so I always tell them because they're like well, why am I wearing a sensor? How's this different than testing my blood sugars? And I love this analogy and I'm stealing it from another coworker, but it's great. It's like okay, if you're testing your blood sugars four to six times a day with a finger stick, right, so you're testing your finger and getting a blood sugar. That's like taking six to seven pictures. But what if you had a glucose monitor that's playing a movie Every five minutes, it's testing your blood sugars and updating. So you're having 288 blood sugars in a day. What would you prefer? Would you like the movie version or would you like the picture version?
Speaker 2:Oh, that's cool.
Speaker 3:And that blows them away.
Speaker 1:Wow, well, I've even heard of people that don't have diabetes, have something on, and I don't know if it's one of these monitors, but it just keeps track of the sugars as well. Is that what they're most likely using or not using, because? Is this specifically just for diabetic patients? It?
Speaker 3:actually I have been listening to some nutrition podcasts where they are really into the glucose monitoring and insulin resistance and the reactions of blood sugars. In fact it inspired me to wear a sensor for a while, and this was just last week. I was so shocked because, you know, you're supposed to keep your blood sugars around 100, no higher than 140 or so, and I was. I think I had a stir fry and I ate some rice with it or something, and my rice. After I ate the rice it spiked up to like 160 or so and I'm like I don't like golf and I'm never eating rice again. But maybe that was just the dietician overreacting.
Speaker 2:See and that's. But that's also what I find with people that are using the sensor or the continuous glucose monitor is they find out things they had no idea about because they thought, oh you know, apples are probably fine, but then an apple shoots up their blood sugar, but yet if they have a peach, all of a sudden, everything's fine. So there are things that you would expect to raise your blood sugars that don't, and then there's things that do raise your blood sugar that you didn't expect would, and so you know, like the rice, you know. And so they learn a lot. Patients learn a lot about what they can eat and what their body tolerates. I have a glucose mis-sensor.
Speaker 1:I love that and I think that that's why it's so imperative to also learn how to eat your food right. I mean, it's like you want to have, like an apple with a handful of nuts or pairing it with, you know, a healthy fat or protein that will help bring that sugar load down as well.
Speaker 3:A hundred percent and I've always told people that it's like if you're going to have something, always try to pair it with a protein, Like if you're going to eat a carb, add a protein with it, have some nuts or, you know, have some chicken with it or you know, trying to always balance that out.
Speaker 1:I call that the PFCs the protein, fats and carbohydrates. Yes.
Speaker 3:Yes, awesome, awesome. I know we still have this joke. My dietician was like oh, you can call it the plate method, which has been out forever. You could call it the what the plate method. Like, half of your plate should be non-starchy vegetables, a quarter of it protein and a quarter of it some kind of carbohydrate or starchy vegetable, exactly.
Speaker 1:And I think people really appreciate those visuals because I think that they can use those and make them work for them. Definitely Excellent. So, oh, go ahead.
Speaker 3:Oh, I was just going to say I think it's so complicated with food too because there's so many different levels of people understanding what's healthy and what's not. And I mean I'm so grateful for our profession because there is so much education where a lot of people they have no idea. And then I just think it's so preventative if they can see a registered dietitian or a diabetes educator that it can really change their lives and have them feel better and just make a huge impact on their lives.
Speaker 1:Absolutely Well. We just did an episode on preservatives and seed oils and just all the really unhealthy things that are in our food, and I think that that was quite an eye opener for a lot of people. They have mentioned that. It's like, wow, I had no idea. So I think it's just educating yourself, and there's a lot of information out there. There's a lot of misinformation out there, and so that's what we're going to try to get through today. So you've spoken all over the Northwest. If you had to choose one message you hope people would remember long after your talks what would it be?
Speaker 2:That is such a great question yeah you've got to watch out for her because she comes up with these questions that just are killer and you have to. It takes a minute to think it through, so yeah, go ahead and think it through. It's all good, thank you.
Speaker 3:I'm going to steal this. I heard it from somewhere, I'm not sure where, but really try to do your best in choosing one ingredient foods. Going back to what you said, according to what you mentioned a little bit ago about how processed our foods are, so many times where you'll grab a package of something because it looks healthy and then you get it home and you look at the label I mean, I've done this so many times and I have two degrees of nutrition I still do it once in a while and I'll look at them like I cannot believe I put that in my grocery cart what Well, they're so sneaky too. They are snow oil. And I'll look at him like I cannot believe I put that in my grocery cart what?
Speaker 1:well, they're so sneaky too they are something that will say no trans fat on the front of the package. All you have to do is look in the back. Is it has anything that is partially hydrogenated or hydrogenated vegetable? Any kind of oil is your trans fat. So they're just. It's so hard because you think that these, the food and drug administration is for you. They, they want to help you, they want to protect you. And sorry, it's all about money. It's not about that at all. I agree a hundred percent.
Speaker 3:Yeah and you think about, even when you hear how, like in europe, they don't even allow half the things I know.
Speaker 1:That's probably cool. I mean, so many things are banned. It's just a lot of these dyes, just so many of these ingredients that are so harmful to our body and should be in cars and not bodies. I just don't understand it at all. It's so frustrating.
Speaker 2:I'm very it is well, trisha and I are planning on going to Italy this fall, and the thing I'm looking forward to the most is the food. I mean of course I want to look at all the history and I'm looking forward to all the cool things that there are in these countries that we'll be going to. But the food, oh my gosh. I get to hear nothing but how wonderful the food is.
Speaker 1:And it makes you feel good.
Speaker 3:It does. You never feel bad eating it. Have you been in Europe? Have you been to?
Speaker 1:Europe I have. Oh, good for you. Okay, so you've had firsthand experience of how delightful it is.
Speaker 3:I love it. Yes, so good.
Speaker 1:Super Good. Okay, so you just kind of talked about this a little bit, but so we're going to talk about food for a second.
Speaker 3:So what's one thing in your kitchen, then, that you're loving right now, and what's one food myth that really frustrates me as a dietitian is carbs People talk about how bad carbs are and like you need carbs or you need all this protein, all this protein, and so I would say that carbs are not bad and people think carbs are. If you're staying with whole grains and the whole food and not purchasing and buying a lot of processed foods that have the fiber taking out of it, you're doing fine, and so I think that is one of the, I think, annoying things that I hear, just like with my friends and everything talking. I just keep my mouth shut.
Speaker 1:Well, and I think that people don't understand the difference between simple carbs and complex carbs, because simple carbs immediately turn into sugar. Your complex carbs take more time to digest in your body and they're full of more nutrients, and so I think that everything is under the same umbrella as a carb, and all carbs are bad. So I agree with you, right, yes, yes, yes, very, very good.
Speaker 2:My problem is I've never met a carb. I didn't, like you know, and so that I think that's something that we all have to concentrate on is, yes, not all carbs are bad but too much of a good thing is bad, so we have to be careful, even on quantity.
Speaker 1:Yeah, exactly, there's something to be said about that, for sure.
Speaker 3:Just like they say, everything in moderation. Right yeah, Right the 80-20 rule.
Speaker 1:Yes, the problem is that we're eating 80% bad and 20% good instead of the other way around 80% bad and 20% good instead of the other way around. So we want to still be able to indulge and enjoy our food, but we've got to flip things around a little bit.
Speaker 2:Kara, do you have any kind of quick tips for people on how to judge how much of certain carbs they should eat at a meal? There are people who they say oh you know, I have to have this many grams of that or this many grams of this, and I just wondered if you have quick ways for people to make judgments on quantity.
Speaker 3:They usually recommend a serene like say they'll do, like the visuals, like a fistful is a serving, or like the palm of your hand would be a serving of protein, which is about three ounces, and your thumbs for fat? Yeah, exactly.
Speaker 3:I mean that would be a quick way, or I always told people too that it would come in. As patients, I would always say we're creatures of habit. If you measure something one time, you're going to have an eyeball, You're going to know exactly what a serving is, even if you measure, like, say, one time, Just to get an idea of what a serving is. Because most people don't know what a serving is or they don't pay attention to it. But it's a lot of people that are on insulin. They do know how to count their carbs when they're pretty proficient at it.
Speaker 3:But the ones that say are starting out and they're so overwhelmed like I've had patients come in and they're going on insulin pumps and they don't even know what foods have carbohydrates in them. So you're starting out from ground zero and working on quick and easy resources where you're looking for visuals, Like in fact I have a friend that's a dietician and she created her own sheet where one sheet of it is like okay, these are the foods that have carbs, and then the flip side of it, these are the foods that don't have carbs Like, just keep it simple. And I think that's the message that people need to do is just try to keep it simple.
Speaker 1:Yeah, and I think that that is the challenge, because it doesn't feel simple. It feels so complex and complicated and I think people really get confused because there's just so much stuff out there. So we'll get into that soon. Sorry, go ahead.
Speaker 3:I was just going to say another way to keep it simple, and I always ask my patients that would come in. I said do you you start with eating? Think about eating five to nine servings of fruits and vegetables a day and just start there.
Speaker 3:most people do not do that oh, for sure right and just start there, just focus on your plants and go from there and kind of build around those, because I feel like in our culture we are so focused on oh, let's eat that big steak or you know that's huge quantity of protein and work around that when it should be more as a condiment, and so flipping that mindset is a really good way to look at it as well, and keeping it simple and just starting now, right.
Speaker 1:Right, so good, excellent, excellent. Okay, so you've been featured in everything from local radio to TV. What's one of your most memorable media moments that you've had? Memorable media moments.
Speaker 3:That would be on a TV. Okay, it was on the news and I was really nervous and I was trying to operate a blood glucose meter and teaching nutrition at the same time, like in a like two or five minute segment. And that just sticks out because it was all last minute, it wasn't preplanned and everything kind of took me off guard, but it all worked out. I don't know if you but that's what you're asking, but that was most memorable okay, yeah, it could have been anything, so that works perfectly, yeah it was a television spot.
Speaker 3:It was a television spot and I didn't have a lot. I mean, they, they will pull people for dietitian spots and no one ever wants to do them, and I think I was at the time volunteering for the greater spokane dietetic association and so they were just looking for someone. No one was gonna do it. I'm like okay I'll do it but it was all very impromptu.
Speaker 1:But that's probably the most memorable one okay, and sometimes those are the best because they're so organic.
Speaker 3:Yes.
Speaker 1:Yes, you don't think they are, but they are I love it, yes, makes you feel like a real person. Okay, so you've raised a family while building your career and volunteering. So what keeps you grounded and has kept you grounded through all of that? Through your career, through volunteering and raising your family.
Speaker 3:Preach I try to exercise every day, whether it's going to walk the dog. I try to eat healthy every day. I mean, I like junk food just as much as anybody else, but not all the time. I try to have it in moderation, like once in a while, and drink lots of water and really keep connected with my friends and my family, which is really important. And just having being grounded spiritually. I think all those are extremely important in having that network and having that community.
Speaker 1:Those are excellent and I think a lot of times those other pieces get overlooked and they're so grounding, you know, the connection with family and just your faith. I think that those are really important as well, so thank you for sharing that.
Speaker 2:I also think that it's really cool that you stay grounded with your friend community. I mean, that is really important to have friends that you can trust and you know, because life is tough and messy, so it's nice to have people you can share it with, that you can trust.
Speaker 3:Absolutely, absolutely. You don't know what to do without them.
Speaker 1:Right Super. Now for someone newly diagnosed and overwhelmed with their being diagnosed with type 2 diabetes, what's one word of encouragement you'd like them to hear today?
Speaker 3:I would say one word of encouragement is that it's okay, it's going to be okay. There's so many resources out there, there's so many people out there that can help you. And to ask your healthcare provider it's like where can I go to have that help? Because there is help. It's not a death sentence by any means. There's so many things that you can do to help yourself, whether it's getting out for a walk after dinner, or it's preparing a healthy meal, or it's going to see a registered dietitian or a diabetes educator, or talking to your health provider. There's so many things out there and the websites out there, as we all know, it's endless, and so, beginning on the right websites as well, you can't have everything you read also, but talking to those professionals are going to really keep it simple for you.
Speaker 1:I think that's so good, that's so important.
Speaker 2:I love also that when a person gets newly diagnosed with type 2 diabetes, I like to have the discussion with them about what insulin resistance actually means and what it means on the cellular level and when they can see that, and I draw pictures and stuff like that. It's about a five-minute conversation, it doesn't take very long, but it's something when you can draw it out and then I usually sign whatever I drew and hand it to them so they can take it home. But having some basic understanding. And then a lot of people want to have this is what I can eat and this is what I can't eat and these lists of foods to yes or no's on, and I don't like to do that. I don't like to give them a big list Because first of all, they will do it for a little while, but then they will go right back to their normal habits when they get tired of it. So I want them to be able to make small changes that reap big results by keeping it simple.
Speaker 1:So I love what you're saying about simple.
Speaker 3:I agree, because there's so much information out there and everyone has an opinion about everything right, and they're going to know, whether you want to hear it or not, and it is. It's really not making those lists and making it work for them, and I mean some of the like. I even noticed some of the things I get caught up in doing and I was like, oh my, I was, I don't know. This is like really silly, but I was putting coconut sugar in my drink in the morning and I'm like what am I doing? I'd have my little oatmeal and my little coffee drink with it and I was like, okay, I don't even need this.
Speaker 3:And it's just little things. You kind of get in bad habits. You only realize you're doing them and I stopped doing it. But it's somebody. Even if you talk to somebody about it, it's like, oh well, what are some of the little tricks and tips that you could learn from an educator as well that could point out some things that you wouldn't even think that you were doing wrong? Not having that background, that could really be super helpful for you and make an impact on your blood sugars and your weight and what you're focusing on.
Speaker 1:Absolutely, absolutely so good, okay. So before we get into our listener question today, we want to pause and zoom out for a moment, because this conversation isn't just about our personal experiences. It's global. So we want to buckle up, because diabetes is a global titan and it's hitting our kids hard too. So, as of 2025, 589 million adults one in nine worldwide are living with diabetes, with more than 40% completely unaware that they're even at risk for life-altering complications like heart attacks, kidney failure and blindness. In the US, 38.4 million people are affected, including nearly 9 million who haven't been diagnosed yet, and we're spending $513 billion a year in healthcare costs and lost productivity.
Speaker 1:Global diabetes is a $1 trillion burden, up 338% in just 17 years, and it's now claiming 3.4 million lives annually. That's one in every six seconds. And our children? They're not spared either. The type 1 diabetes is striking thousands of our kids, requiring lifelong insulin, while type 2 is raising fast in youth as well, with more than 5,000 new cases each year alone in the US, and it's largely linked to lifestyle and obesity. So let's start here, kara, for our listeners who might not know the difference, can you briefly explain how type 1 and type 2 diabetes differ, both in how they develop and how they're managed.
Speaker 3:Yes, so type 1 diabetes is an immune reaction where the pancreas does not produce insulin any longer and so they end up having to take insulin and inject it to open the cell so the energy can get inside the cell. Where, with type 2 diabetes, there's more of an insulin resistance, where the cell is not going to open up for the energy and I'm sure, jeff, you could probably explain it a little better than I with your background, but that would be my explanation of that and with type 2 diabetes it can be more controlled with diet and exercise in terms of decreasing the complications of the type 2 diabetes, with medications and lifestyle behavioral changes.
Speaker 2:I think you did a great job.
Speaker 1:Oh, thank you yeah.
Speaker 2:So you know, and insulin resistance is such a difficult concept to really understand without kind of visual aids, I think, because if you were to draw a picture of a glucose molecule that's floating around in your bloodstream, which is the energy package that our body needs inside the cells, and if you could connect that to insulin, so if you've got a cellular connection or a chemical connection to the glucose with insulin, there's like a little package that swims around in the bloodstream that is ready to be put into a cell, and that little package with insulin and glucose has to physically bump into a thing called a receptor that is on the outside of a cell, sniffing the bloodstream for insulin.
Speaker 2:And so when the insulin touches that receptor then you get a thing called active transport, which actually pulls the glucose molecule inside the cell. And if you didn't have that thing happen then it would not happen at all. So this is one of the reasons why type 1 diabetics, if they don't produce insulin and they don't get any outside insulin source, they die because their body cannot take in the cellular energy from glucose. But people that have insulin resistance don't have enough insulin receptors on the cells to be able to accept those little packages of energy and pull them into the cell. So how does that sound? It's hard to do without pictures, but here we are.
Speaker 1:I was going to say Jeff does so well with pictures. Where are your pictures, honey? But, yeah, no, he does a nice job drawing things to explain what he's talking about. I think that that was perfect. You did a great job. And for listeners who might be newly diagnosed or unsure why is type 2 diabetes so dangerous if left unmanaged?
Speaker 2:Go ahead Kara.
Speaker 3:Okay, because what it can do it's almost like this sounds really extreme, but it's almost like a slow death in terms of you don't feel it. Some people don't have symptoms and they continue living as they're living and they go to the doctor and they have some lab work done, or maybe they're running to the restroom all the time. They can't figure out why, or possibly they can't figure out why their feet are tingling and going numb, and so it's scary, because it's not that symptomatic for people that are newly diagnosed.
Speaker 2:Until it is.
Speaker 3:Exactly, exactly, and so that's one of the scary parts about it is that a lot of people don't even know they have it.
Speaker 1:And I like what you said. It really is a slow death. You know there's all these symptoms going on, but they don't happen all at once. And so these symptoms that happen gradually, they don't happen all at once and so these symptoms that happen gradually, they don't pick up on some of these things that they need to be picking up on. So that was great.
Speaker 2:It's like a bomb with a mile long fuse. Yeah, you know it's something that you don't know, that that thing is lit and coming towards you until all of a sudden it hits.
Speaker 3:It's a tough one.
Speaker 2:A lot of people think that the big problem is elevated blood sugar. And it is a big problem, but it is not something that people feel.
Speaker 2:You don't feel, until it's really high. You don't feel it. You might have some increased thirst, you might just feel a little more sluggish, you can't lose weight. These are the little things that you might not even understand that are happening until you get a blood test that says, oh, your spot check blood sugar was 210. And your A1c, which tells me about the last 90 days of blood sugar, which should be under six, is now 11.2. And these are things that it catches people off guard, because when we're trying to manage blood sugar and diabetes, we want that A1c as close to six or below as we can, and if you're at 11, that's a long way to go Right, exactly, well, okay, so that's a great lead-in to today's listener question, and this is pretty lengthy.
Speaker 1:We'll see how this goes because there's a lot here. Her name is Lisa. She really poured out her heart. She says Hi, trisha and Dr. And she, her name is Lisa. She really poured out her heart. She says hi, trisha and Dr. Jamison. My name is Lisa, I'm 47, a mom of two teenagers, and I was diagnosed with type 2 diabetes eight months ago.
Speaker 1:When my doctor first told me, I felt like my world tilted. I went into a spiral of fear, immediately thinking about complications, insulin shots and worst case scenarios. Since then, I've been trying to figure it all out on my own Cutting out sugar, experimenting with keto, tracking every carb and reading every article I can find online. But honestly, I'm exhausted. There are days I really do really well Meal prepping, checking my blood sugar, being active but then there are weeks I completely fall off. I get overwhelmed, burned out and just eat whatever. Then I feel guilty and scared all over again. I've lost some weight and my A1C has improved a little, but I feel like I've lost the joy of food and in life. I used to love cooking with my kids. Now I'm just reading labels and doing math on every ingredient. Lately I keep hearing people talk about Ozempic and Monjaro Some people have diabetes and some who don't and I find myself wondering am I supposed to be on one of those drugs?
Speaker 1:Would it make things easier or just add more stress? I honestly don't even know what to ask about that. I've been told a dietician could help, but part of me is afraid it will just be more rules that I can't follow. I need help finding a way to live with this diagnosis without constantly feeling like I'm failing or broken. I want to make peace with food again. Is it really possible to manage diabetes in a way that's sustainable and doesn't feel like punishment? And what does a real partnership with a dietitian even look like? So we have a lot of moving pieces here, but I have to say I think that this is a fantastic question, because there's a lot of people that this really feels familiar to Kara. Where would you even begin with someone like her? What are some of the things that you would first address?
Speaker 3:I would first address what are you eating now. Ask those questions. It's like well, what's your breakfast look like? Are you eating two meals a day? One meal a day? Are you eating five times a day and then taking that and meeting where the patient's at like, maybe she's doing really well and doesn't even know she's doing well and maybe she really doesn't need to make a lot of changes. Maybe she just needs to make a tweak. Maybe there's something where she might need to like. Maybe she's only eating carbs at a meal but she's not balancing it out with a little bit of protein, and so if she could maybe adjust that.
Speaker 3:I always try to do more baby steps than you know, going all out and trying to change everything what they're doing, because we're all adults, we're all gonna make the changes that we want to change. But if you're not willing to make too many drastic changes which hopefully she doesn't it sounds like she does have some education that would be helpful, and if she did go see a dietician, they're going to help her with identifying those things that she may or may not need to change. And having someone ask those questions of what she's doing now help her read food labels, how to look at those macronutrients, how to break it down so that it's on her level and not overwhelming. And again it's going back to keeping it simple Because I think if you overcomplicate it it's overwhelming for the patient.
Speaker 1:Yeah, absolutely. And I love what you just said about slowing down and keeping things simple, because, as we know, healing doesn't just come from a place of pressure or panic. When we start to feel that pressure, where do we go? That's when we start eating the wrong foods anyway. And so when we are able to just kind of slow down, take a moment, take a step back, then we kind of can think through what am I eating? I love that first question too what are you eating? First of all, maybe she's doing better than she thinks and it's focusing on the good things that she's doing rather than all the things that she's not doing. Well, I think that that helps keep them feel safe enough to take that next step forward. So I love that. So she's clearly trying, but this all or nothing pattern is wearing her out. How do you help someone break free from burnout cycle?
Speaker 3:That is really good in terms of what do you do when they're burned out? I always tell patients that they're having a challenge with burnout Again. Maybe they need to spend and not everyone's going to do this we're all guilty of not being this regimented but maybe it's planning three meals a week. But maybe it's planning three meals a week, keeping it easy and then maybe eating the leftovers on a couple of the other days where it's being a little more organized, so that, like, if you're working five days a week and you're just coming home and you're ravenous and you're just going to eat whatever you see in the refrigerator or the pantry and you're like, oh my gosh, you just don't care.
Speaker 3:But it's the other thing too, like I always tell people, like, don't keep your trigger foods in the house. That that's another thing that I've noticed with a lot, a lot of people so like, oh, I love my ice cream, I love this, and, and that's fine, you got, you have to have those things once in a while. You have to treat yourself once in a while. You have to I mean, we're all human, right, but try not to keep them in the house, the ones that, or you just can't if you're gonna like eat ice cream after work every day.
Speaker 1:Well, that's not a good idea, right, right and so and there's so it's not remember the star trek days, jeff oh, yeah, every night, a bowl of ice cream, watching star trek yeah, star trek the next generation came out way, way far back yeah, we used to sit and watch that when it came out and it was our ritual yeah, oh yeah, awesome.
Speaker 3:Yeah, and there's so many food apps I was just gonna and there's so many food apps. I was just going to say there's so many. Like there's so many different ones that have meal planning ideas or tracking ideas, and sometimes in some of them that you can scan your meal, and it's like we're so many tools out there to keep it easy so that you're not overwhelmed. And, like with this person that asked this question, it's like Lisa okay. Well, maybe he just needs a little food app or something to like kind of help her keep on track too. And there's so many out there that are available now. Like there's my fitness pal that's been out forever and there's, I think there's another one, I can't think of the name, but there's a lot.
Speaker 3:Oh so much yes, and just keep it in perspective and, like I said before, like hey, are you eating five to nine servings of vegetables a day? Start there and work around that.
Speaker 1:Perfect, and one of the things that I like to share with my clients is that they don't need a new plan. They need new patterns, and it's these patterns that are built on consistency, not on perfection.
Speaker 3:I love that. That's perfect yes.
Speaker 1:Yeah, thank you, but I think sometimes we just we get so overwhelmed with so many things that we need to do and it's just like let's just take one thing at a time. So Lisa also mentioned that she's been reading everything she can find online and we know that includes a lot of a buzz around medications like Ozempic or Manjara. So, kara and you know, I think, even like a year ago, it was like the wonder drug. Everybody wanted to get on it. They wanted to be part of this new trend. But I think that there's a really dark side of this medication. So, before we dive into Lisa's food and lifestyle struggles, can we take a moment to address this part? What are these medications? Who are they really meant for and what are the benefits and risks of using them, especially for someone newly diagnosed with type 2 diabetes like Lisa, or even those considering them for weight loss alone?
Speaker 3:So I want to hear what Jeff wants to say, first about what he thinks as a healthcare professional, and then I'm going to give my two cents worth if that's okay.
Speaker 2:Oh, you're handing off. Okay, gotcha.
Speaker 3:Yes, all right yes.
Speaker 2:Okay, so back at the first part of our podcast history, we did a thing where we talked about Ozempic and other injectable diabetic drugs and the information that we have about them now is much bigger. The information that we have about them now is much bigger and so we've had a lot more people that have used them and I've prescribed them for people for just weight loss at times, and there are good parts to it and there are bad parts to them. They do change the metabolism of your system so that your system will digest and work with your sugars better. There is a significant reduction in blood sugar. That happens with using Ozempic, manjaro and all of the others. So those do work and it also does have an appetite suppression portion of their ability.
Speaker 2:But the way that they do that is, it really slows down your metabolism or how fast food moves through your digestive system. So that comes to where some of the side effects happen. So side effects really common are constipation, nausea, vomiting and just feeling like the word is malaise. That just is really tired. Don't like to do anything anywhere, you just don't want to get up and move.
Speaker 2:And so these are things that happen with that. And then, more recently, one of the big problems we found with them is they cause irreversible muscle loss, which is so terrifying and so, yes, so I mean, the longer you use it, the more it is. So you feel malaise, but yet the thing that would help you not lose muscle is exercise, but you don't feel like doing it. So it's a and again, it's irreversible. You can't get those muscle fibers back and older people like myself, we're losing muscle fibers as it is, and to increase that rate of degradation of muscle is not a good thing, and it also decreases your own metabolic burn rate. When you don't have enough muscle fibers burning fat and burning glucose and doing the things, you can't lose weight, which is what you're trying to do with these things. Right, okay, so another thing that's happened recently is that Manjaro and Ozempic and others happened recently is that Manjaro and Ozempic and others mostly it's those two, manjaro and Ozempic, because there was a significant push on getting those meds.
Speaker 2:The manufacturers couldn't produce it as fast as they needed to, so they ran out of these things way before they really wanted to. So they really had to step up their production, but in the meantime compounding pharmacies got involved and they started compounding this medication, which is kind of an emergency way. The FDA allows for a patented drug to be used generically, but now the emergency is over. So the companies, at least locally I don't know about nationally, but locally, the companies that were compounding Ozempic and Terzapatide, which is Manjaro, they've stopped doing a lot of that because the FDA said sorry, we don't have that situation anymore. So it significantly increases the cost to those who want to use it outside of its labeling. So there's the kind of state of the union for Ozempic and Manjaro.
Speaker 1:Okay, so Cara, what are your thoughts? My thoughts. Thank you, jeff.
Speaker 3:Yes, thank you, that was amazing.
Speaker 2:It's a lot more than you wanted, I'm sure, but that's it.
Speaker 3:No, so good, it was so good. I love the way you articulated it. So thank you. So what's going to happen 10 years from now? Like, what are the studies going to come out? I haven't read the package insert on these products, but what's going to happen? Remember the fen-fen phase, how that was a thing? What 20 years ago, 25 years ago? Right, kind of push them over the edge to get into those healthy habits, or just a little nudge to kind of get them on the right track of like hey, like maybe boosting their confidence, that to get them, they can do this.
Speaker 3:They can do this, like they can lose a few pounds, they can get this, but long term I always feel like there's repercussions with these medications. Like I know, they have good intentions. I know it's all about. You know the almighty dollar and everything like that too, but at the same time it's like you need to start out with the basics and having a great foundation of eating healthy.
Speaker 1:Well, and I think, too, that once you go off this medication, you're going to gain that weight back, and you're not going to be able to. You know, you're going to put it all on as fat. So your muscle is gone, and so that is going to be. I think what we're going to be seeing over the next several years is going to be catastrophic, actually, and I think when we first aired this a year ago, I mean it was, like I said, the magic wonder drug. You can take it whether you have diabetes or if you just want to lose some weight. And now we've got so many people that have participated in this that I just, like you, said, I think, oh my gosh, long-term, even in the short term, I think we're going to really be in for some pain and it's going to be really hard.
Speaker 2:Well, not to mention the incredible cost of the medicine itself.
Speaker 1:Oh, it's ridiculous.
Speaker 2:It is. It's ridiculous. I mean, and if you've got insurance that will cover it and it's only covered if you have poorly controlled diabetes, you've used other oral medications and it's still not working and you're testing your blood sugar frequently, then you might be able to convince an insurance company to pay for it. But if not, the name brand Ozempic, for instance, it's about $1,600 a month. That's four injections.
Speaker 1:That is insane.
Speaker 2:It is crazy expensive. So there are a lot of people who are going to be opting out, for financial reasons, of course, and that may be a good thing, so that people really only the people who should be getting it are getting it.
Speaker 1:Well, and then we even see on Facebook, on social media, where, oh, you can make manjaro from ingredients in your kitchen and there's always a catch, there's always something. I mean we just can't stop reaching for that magic pill. We just want it so bad, but unfortunately, losing weight, staying healthy, takes time and effort and patience, and we don't want to do that as humans. Yeah, and the other part is but the quick fix.
Speaker 2:Yes, the quick fix is but we are so blessed here in the United States to have so much food available, of any kind of food you want and any country that makes Mexican or Indian food or whatever. You have so many different types of food that are available just for the having. We are so blessed to be able to have these things, but we use them inappropriately and just like anything that we over. You know I'm certainly guilty of it myself. I definitely love to eat and will overdo it if given the opportunity, and so we have to just figure out how to do some self-control, be able to say how much we should eat, and so on. I think actually, people spend more time trying to figure out what they're going to wear in the morning than how they are going to use their food during the day.
Speaker 1:Yeah, that's funny. One of the things that I just want to pull out, too, is a lot of times our food, what's in our food, is addictive. They put addictive substances and ingredients in our food to want us to eat more, and so sometimes you know, like chips, those barbecue chips, you can't just have 10 on your plate. You go have to have several handfuls and before you know it, you've eaten the bags right, and so they do that on purpose.
Speaker 1:And our drinks and our you know, lots of our snacks and those kind of things, and so that's why it's so important to eat just the, the fresh fruits and vegetables that cara was talking about. It's just going back to the simple things that make our life a lot easier.
Speaker 2:You said Kara, single ingredient foods.
Speaker 3:Yes, yes, and it's so hard because we're such a society of everything is quick Quick for food, a quick pill. We want to be 20 pounds lighter tomorrow and it's all about consistency and planning ahead and, like you said, trisha, it all takes time and being diligent and making it work and making it part of your lifestyle is such an important thing. I mean you think about, like, I have a little workout buddy and she and I were always talking about it and it's like, okay, most important, sleep, and then your nutrition and exercise. I mean they're so key to the foundation of feeling good every day and I think a lot of us think that we can get away with not doing one of those three things, and you can't, I mean, and if you don't do it, you don't feel great.
Speaker 1:Right, exactly, thank you. Thank you so much. So Lisa said cooking used to bring her joy, but now it feels like punishment. How do you help someone like her reconnect with food in a way that feels good again?
Speaker 3:going back to cooking basic and having, because there's so many resources available. I always ask somebody it's like what are, what are your two favorite meals? And go from there, what are you willing to do? Are you willing to cook two meals a week, one meal a week? Or maybe you cook three meals a week and maybe you have one or two that are already prepared but healthy, so that it's not so overwhelming, because I don't know a lot of people and some people do.
Speaker 3:Some people do cook every meal from scratch, every single nine a week, but I mean for people that are working full-time, that's not sustainable. There's, there's no way. I mean even for myself now, like there's no, there's no way and just and making time like if it all works out and the stars line up, like I always like to have Sunday as a meal prep day where I'll make a list of like three things that I'm going to make for the week and then go to the grocery store, have them made and then you can eat off of them for the week or add a couple, you know, things that are maybe I end up eating out with a friend or something one night that week and then that way it's not so overwhelming. And then I'm prepared so that when you're busy or you're tired and you come home, you're like you're just not grabbing whatever. You already have something that you can warm up or just stir fry something really quick and it's not so overwhelming and daunting because it can be. But it's really taking that time to, you know, make a grocery list and have it out.
Speaker 3:It's like, oh, I'm just, this sounds really good, I'm going to make this and or do it on your phone, like some people are really good about making notes on their phones. Or my daughter showed me how to collaborate a list, like maybe. Like, say, you and Jeff are planning on making a meal, or you know, try to meal planning, and you can have these little, make a notes list and collaborate. Like, oh, can you add this? I forgot to add this. Like, before you go to the grocery store, I mean those types of things. Can you add this? I forgot to add this. Before you go to the grocery store, I mean those types of things. So I mean we just have so many tools out there to keep it from being overwhelming.
Speaker 1:Yeah, and one of the things that I like to share with my clients is to remove the pressure to do it right. And food is so emotional and it's all about memories and family and love. But when we can remove the pressure and just allow ourselves to just focus on the simplicity of it because we're always trying to be perfect and always try to make it do it the right way, but that's where you can start to bring back that joy is to just remove that pressure to do it perfect.
Speaker 2:I agree with that, and I also think that this is a great place to insert spices.
Speaker 1:Oh yes, Spices are an incredible way.
Speaker 2:Yeah, it's a great way to take what you might feel is a bland vegetable and spice it into something that just makes your taste buds dance.
Speaker 3:I think that it's so important.
Speaker 2:I mean, I remember a client you had one time, tricia, that told you good luck getting me to do anything different because I just don't like vegetables and I'm not eating them and I hate fish.
Speaker 1:Anything good for her, just Diet Coke.
Speaker 2:Why am I?
Speaker 1:not losing weight.
Speaker 2:Potato chips. I think that was all she ate. But the thing is is that there are so much flavor out there if you use flavor enhancing products and, like Tricia said, spiceology, flavor enhancing products and, like Tricia said, spiceology a little plug for Spiceology, seriously, they're a local company here in Spokane that are amazing on what they produce Kara. Have you used some of their products?
Speaker 3:I have a couple of them and they are so good and I love that you brought that up, because spices, I love spicy food and not like hot spicy food, but just spices, like I love Thai food or Indian food or Mexican food or Italian, like any of those that they're so good. Having the spices, like I was I don't know how I was talking to someone, but I feel like growing up, you know everything was steamed or boiled. I'm like who wants to eat boiled Brussels sprouts, like ew, but like if you roast Brussels sprouts, they're everything was steamed or boiled. I'm like who wants to eat boiled brussels sprouts like ew, but like if you roast brussels sprouts, right, they're amazing. They're amazing with a little olive oil or pink himalayan sea salt or a little yes, a little bit of salmon glaze and they're delicious.
Speaker 1:Well, it's funny because I used to. When I started getting involved in Spiceology and using that. We got them first at a farmer's market by mead and we just had the little tiny bottles and I loved them so much and then I started to for Christmas. We give them out for Christmas gifts, especially to our kids, and the first year they're like thank you, okay, this is kind of a weird gift. And now it's like mom, I'm out of greek freak, mom, I'm out of black magic mom, can you please?
Speaker 1:and we have a gallon of greek freak now. Seriously, we just got it for christmas and we have filled everybody's jars and they're just like if we're going to Utah, do you have any more black magic? Do you have any more? You know these other tandoori or whatever it is, and so they just love it now. So, yes, spices are amazing, and if you can start learning how to cook with spices, your whole world will change. It's just so fun.
Speaker 2:And you don't add calories with that. It doesn't turn things around and make things worse because, oh no, this tastes really good, so it must be bad for me. That's kind of a lot of the way people think.
Speaker 1:Exactly.
Speaker 2:No, it can taste so good. The other thing is that, especially if you're doing vegetables and adding certain spices, if you put a little bit of avocado oil on it or, after it cools, put a little olive oil, it just makes it taste buttery and wonderful. Oh my gosh, I'm getting hungry just talking about it.
Speaker 1:You're so cute. Wow, what a powerful conversation we're having so far. We're going to pause here for part one, but don't go far. As you can tell, we have been having such a meaningful and fun time with Kara, can't you just feel her warmth, her deep compassion and her incredible expertise coming through. And we're not done yet. There's still more to unpack, including a few more of Lisa's heartfelt questions how family dynamics influence our health journey and what it really means to make peace with food. Again. We'll also dive into some simple, doable things Lisa and anyone listening can start doing today to make a real impact on their health, mindset and energy. So please join us next week for part two of this conversation, as we continue exploring what sustainable diabetes care truly looks like with Kara Roberts, from medication choices to family rhythms, mindset shifts and food freedom. So we'll see you next time on the Q&A Files.
Speaker 1:Goodbye everybody. Thanks for tuning in to the Q&A Files, delighted to share today's gems of wisdom with you. Your questions light up our show, fueling the engaging dialogues that make our community extra special. Keep sending your questions to trishajamesoncoaching at gmailcom. Your curiosity is our compass. Please hit, subscribe, spread the word and let's grow the circle of insight and community together. I'm Trisha Jameson signing off. Stay curious, keep thriving and keep smiling, and I'll catch you on the next episode.
