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Roots to Health with Dr. Craig Keever
Welcome to Roots to Health—where we dig deep into the foundation of lifelong wellness! Hosted by Dr. Craig Keever, Northwest Arkansas’ first and only plant-based pediatrician, this podcast unearths the power of nutrition, lifestyle, and holistic health to help kids, families, and adults thrive.
What can you expect?
Dr. Keever breaks down the science of nutrition and disease prevention in a way that’s simple, practical, and life-changing. From raising healthy kids to optimizing adult wellness, each episode delivers key insights that challenge conventional wisdom and empower you to take control of your health.
Whether he’s debunking nutrition myths, explaining how food shapes long-term well-being, or sharing actionable tips for disease prevention, Roots to Health is your go-to guide for vibrant living—one bite, one step, and one conversation at a time.
Get ready to rethink everything you thought you knew about health—and discover just how powerful roots can be!
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Roots to Health with Dr. Craig Keever
Food for Life: Transforming Health Through Plant-Based Nutrition
The journey toward optimal health often begins with what's on our plate. Dr. Craig Keever and his wife Amy reveal how the Food for Life program, developed by Physicians Committee for Responsible Medicine, has revolutionized their approach to health and chronic disease management.
Their personal testimonials are powerful: Craig reversed his metabolic syndrome, shedding nearly 100 pounds and eliminating five medications for diabetes, high cholesterol, and hypertension. Amy conquered debilitating fibromyalgia and high blood pressure that once dominated her daily life. Now, with Amy becoming Arkansas's fourth certified Food for Life instructor, they're passionate about helping others achieve similar transformations.
Food for Life classes combine science-based education with practical cooking demonstrations that dispel common myths about plant-based eating. Far from bland "rabbit food," participants discover delicious recipes for everything from hearty lasagna to delicious desserts. The program offers specialized tracks addressing diabetes, heart health, cancer prevention, and navigating food deserts—providing solutions for various health challenges and living situations.
One eye-opening revelation shared by the Keevers illustrates why this knowledge is so critical: a typical steakhouse meal contains 350-400 grams of fat—approximately two weeks' worth of recommended fat intake for someone managing insulin resistance. This stark contrast helps explain why chronic diseases like heart disease, diabetes, and cancer remain so prevalent despite medical advances.
The transition to plant-based eating represents a significant mindset shift that happens gradually. Tools like the Chronometer app can help newcomers track nutritional intake while making this transition, and communities like the Keever's Facebook group "The Keever's Plant-Based Tribe" provide ongoing support and inspiration. For those interested in learning more, Amy's upcoming classes will be listed on her Wildflower Cuisine website and through PCRM's instructor directory.
Ready to transform your relationship with food and take control of your health destiny? Connect with Food for Life and discover that when it comes to chronic disease, your plate may be more powerful than your prescription pad.
Thanks for listening to Roots To Health!
The information provided in this video is for educational and informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have seen or heard in this video. Dr. Craig Keever is a licensed pediatrician, but the content shared here is general in nature and may not be applicable to your individual health needs.
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Website for plant-based Cuisine : https://www.wildflowercuisine.com/
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Good afternoon, or I'm not sure what time. You're tuning in, so I should just say greetings and salutations, like I usually do. I'm your host, dr Craig Kever. Welcome to our next episode of Roots to Health.
Speaker 1:I am super excited this afternoon to discuss with my wife a topic that's becoming nearer and dearer to our hearts, something we've known about for quite some time but are now taking a deep dive into, and that is a program known as Food for Life. And you're looking here at one of our next instructors licensed instructors for Food for Life through Physicians Committee for Responsible Medicine, doctors for Food for Life through Physicians Committee for Responsible Medicine. So it asked for a our notes that I've kind of written up here asked for a kind of a quick personal anecdote about diet and chronic disease. We've talked a lot about that through our multiple podcasts, but if this is your first time tuning in, you know that both Amy and I have our history, my history being with the typical adult male syndrome, metabolic syndrome of obesity and type 2 diabetes and high cholesterol and high blood pressure and having essentially cured that, um, I still have some issues, especially when I become less compliant with my eating plan.
Speaker 2:Not saying that you're not eating a vegan diet, but sometimes you can get some rich things.
Speaker 1:When I say less compliant, that's exactly right. I'm not eating animal based products, but part of the issue with my type 2 diabetes, of course, is controlling the fat in my diet, and that is a very easy thing to allow to get too much and allow my insulin resistance to come back, combined with my exercise program which, if I get lazy with that, that's another quick one to increase my numbers.
Speaker 2:You ebb and flow.
Speaker 1:Yes.
Speaker 2:Life is stressful there, you know. We just we're human.
Speaker 1:So bottom line is we are living examples. And then Amy's story as far as chronic disease, yeah, we've shared about what you want me to say, just any anything you want to mention about how you found it in a brief nutshell.
Speaker 2:Yeah, absolutely. I had high blood pressure and fibromyalgia just wrecked my my days and nights. And so, yeah, it absolutely changed my life.
Speaker 1:And so Amy's now been plant-based for about 10 years. I've been plant-based for about four and a half, and I've come off all five of my medicines and lost a hundred pounds.
Speaker 2:And I didn't do it with your hand by your back. That's right, I was ready to dive in.
Speaker 1:You were ready to dive in, I was ready to dive in and, in addition to losing the medicines and a hundred pounds, I've or I should say almost a hundred pounds realistically, but I like to say 100 pounds.
Speaker 2:No, one's gonna put you on a scale.
Speaker 1:That's right, but I've also lost my CPAP machine, you know. So, yes, this way of life works and we're not just surviving, we're thriving.
Speaker 2:We are thriving.
Speaker 1:So, amy, can you tell us a little bit about the Food for Life program and where that comes from in terms of Physicians? Committee for Responsible Medicine.
Speaker 2:Yeah, so Food for Life is a program that was started about 25 years ago and they just have such a great concept that they've built. They have different programs, where one focuses on diabetes, one focuses on the healthy heart, one focuses on I don't know where to start on diabetes. One focuses on the healthy heart, one focuses on I don't know where to start. There's also one that helps you. If you, if you're eating out of a food pantry or you don't have full access to you, know you're maybe in a food desert. Just you could go to a gas station and do some of these tips and tricks, so, um, and then there's other programs that talk about the six or seven highest allergies that people have, and all those have been taken out.
Speaker 2:So, um, it's a brief role of what we, what we've gone through, and kind of telling my history and then being able to show some some uh advice from dr barnard and all the science behind what we're talking about, then doing food demonstrations because, as we, we know, like I've always said, I did it bad before I did it good, and you know, I mean I was the Texan living with what I thought.
Speaker 2:I mean this is what I want to say, I thought I was in an area where it's like I had no resources. I had a Walmart, you know, like that's all I needed, but at the time I was like I don't know how to do this, I'm just going to eat a bunch of salads and you know, and that was not sustainable. So my goal with wild flower cuisine, as I'm developing that's going to be my youtube channel being able to do my own recipes and showing people the art of food, um, is to be able to just show people the food and get them in front of it and let them taste and realize it's not just salads, it's, it's all kinds of things well and like we used to joke about.
Speaker 1:when I first started this plan, you know, my preconceived ideas were, I think, very typical. Okay, you know? Oh, I'm going to eat like a rabbit. I'm going to eat grass and cardboard. Nothing's going to be tasty. I'm never going to be satisfied. Are you kidding me? I can't eat this way.
Speaker 2:Yeah, yeah, I mean, and so much of there is a bad stigma with a vegan diet because there's been people that were very unhealthy on it, just like the standard diet. There are two sides to both. Both both sides exactly so, um, we fight a stigma because of that. We fight people in their mind thinking this is what it is and it's not that at all.
Speaker 1:I mean, like we the the lasagna we had the other night, holy cow, I mean that was so wonderful, delicious um so well, and suffice it to say, too, that the meat, dairy and egg industry and processed food industry have done an amazing job of marketing, yeah, and making, their products addictive. Particularly in the processed food market, there are companies that have entire departments dedicated to making their food craveable, which is another word for addictive.
Speaker 2:Well, and I know people think like that we sit around just like, oh, I wish we could, and I was thinking like I saw a steak on some kind of thing and it's like I don't even think about it. I mean, do I miss some decadent cheeses? Probably, but there's so many great cheeses and I'm getting into the chemistry of that now and coming up with my own cheeses and so you know, it's just not what people think it is, I feel like for the most part, and so we know for sure for you, what was hard when you kind of dabbled in it was lack of community. You didn't know how to cook that anyway, and you didn't have people, that and, and that's what the classes offer. It's like that ongoing support and I'm coming up with my curriculum right now, but I think I'm going to be doing a series on diabetes, because I've watched you walk through it.
Speaker 2:I had a brother that had low blood sugar and and I had some pretty scary things to watch with him, and so it's super important to be able to sit with other people and there's a couple documentaries I want to mention at the end, but it's so important to be able to hear someone else go.
Speaker 2:Oh, you did that and you got. You know, like, I feel like there's people you never know who's watching and there's people that just need to see because we pack our food for our trips and stuff, and what they don't realize is it's not a hindrance. I mean, yes, it's work, it's freeing. It's freeing. It's like I know that I don't have to go in there and go into a gas station and because I was tempted to buy chips or whatever before it's like and not saying that we are never tempted, I don't mean to say that either but I love having my stuff I know that we're going to go to somewhere where they might have a vegan burger, but it might be full of grease and we're not going to feel good, you know, because we've kind of cleaned up our act, so yeah, you mentioned Dr Neil Barnard's name.
Speaker 1:Tell me a little bit about him, and not a great deal, but you know how does he fit in this?
Speaker 2:Yeah, I mean, it's my understanding. He's the founder of PCRM and he's a wonderful physician who has the Barnard Medical Center up in Washington DC. He's done a lot of advocacy for changing laws and he has a conference every year that brings a lot of people together. But he wrote the cheese trap and it talks a lot about the addiction. He's been really helpful with diabetes but he's I think he's got over 12 I'm sorry, 20 books or so that he's written, but he's the leader of this whole group and it's just so well done. The curriculum has all the fact sheets that you can see, all those studies and things, and the community is there for sure.
Speaker 1:Yeah, I have to say, watching you going through this training process, I've been very impressed with that whole system that they've got in place and how they're helping you. You know, we had originally kind of thought that it was going to be, or at least in my mind I thought, oh, we're going to go through some cooking classes and learning how to do. Well, we pretty much already know that.
Speaker 1:Right, not that we are, you know, totally expert and don't need any help, but we've done it. Yeah, but we've done it a while. So it's not necessarily because the, the packets that we have for each class available to us, give us all I say us, give her all the information she needs as the teacher of the course to go through and teach people. You know how to do certain things within a plant based, because it is a big mindset change.
Speaker 2:Absolutely, and it's you know. Today I wrote on our board, you know. Thank you for showing the love to us that you did, because these ladies it was primarily ladies. There was Chuck Carroll, we talked to him. That's on the exam room, but it was just so well done in the way that they supported us and give us the foundation and ongoing support and ongoing professional development that we need to be able to take this on. So I'm super excited about it.
Speaker 1:So, essentially, what you're describing, then, is a program put forth by Physicians Committee for Responsible Medicine, and this program, called Food for Life, teaches individuals how to teach other individuals about cooking plant-based right right and and the whole education of the medical side, of the healing side, and then how do you physically do it?
Speaker 2:how do you keep that path? They have the 21 day vegan I think that's what's called. I wrote some of these down, but, um, it's an app that's 21 day vegan start, um, and it kind of just walks you through that. So there's, their website has tons of support for different nationalities. They have for every growth pattern, from child to, you know, senior citizens. You can find tons of information on their website and, yeah, they do a lot of things.
Speaker 1:The support is there for sure, and they'll take you through. Some of these courses are directly aimed at particular conditions, like you mentioned diabetes, I know that there's.
Speaker 2:Almost all of them are.
Speaker 1:Yeah, I know there's a cancer, heart disease, I'm not sure what else, but those are the ones that really kind of ring my bell. There's a kids class.
Speaker 2:You know we're wanting to form our own class for moms, for what you know? Because I think moms are really coming to you like, well, how do I do this if I you know? Because if you've not been serving tofu or you've not been doing some of the things, it's just it was fun on my cooking class talking about the lunch ladies in southwest city, if you're listening, in Missouri in southwest Missouri.
Speaker 2:They used to make us this awesome broccoli salad when I taught school in Miss Easter and I made my own version of that in my live cooking class, and so there's ways to just adapt, and my encouragement is, if you go this way, don't necessarily throw out your old cookbooks, because you can flip anything that you.
Speaker 1:We've done it oh my gosh, that is amy. Made it her mission in life, after I had made that wholehearted decision, to become plant-based and reverse my cholesterol and weight and and all of that um, she made it her mission to create, uh, our, our comfort foods out of a compliant um menu.
Speaker 2:Because, as a man, I wanted you to know like, oh, I can do this, I can, this is something. And you know I just came across our Thanksgiving pictures that we had this last Thanksgiving at home and you know, that's just a yummy meal.
Speaker 1:Yeah, yeah, very much so, and refresh my memory. In the state of Arkansas, very much so, and refresh my memory. In the state of arkansas, there are how many food for life instructors? Three, okay, so soon to be four. Yes, and so you're the fourth, and you said, if I remember correctly, one's in little rock and the other two are up here in northwest arkansas okay, so um, and, and we're just kind of getting our program off the ground.
Speaker 2:By the time this is posted, they'll be able to see my classes on Physicians Committee. They can go to Wildflower Cuisine, which is my cuisine website. They can see the classes there. Or they can go on PCRM and find me there. So you'll just look up, find an instructor, and you know I'm not doing online classes yet yet, but I feel like I will be so even if you're not in our state, you could still take an online class.
Speaker 2:So yeah, so and happy to hear from anybody like what are you needing help with? Because the thing I love about PCRM is I go by their you know structured program of the classes they do have. But if there's something that we need, you know I'm developing my own for chronic pain and so you know there's there's all kinds of things that we can do to kind of make a class for somebody yeah.
Speaker 1:So, uh, you know we've probably addressed this for the most part and don't need to spend a whole lot of time on it, but hey, why plant-based? Why not?
Speaker 2:why, not.
Speaker 1:Yeah, I think we, like I said, we've addressed most of that in terms of um and maybe not on this episode yet, but first of all, I think the science is totally behind. You know, plant-based eating in terms of long-term health, healing the gut, which is a big cause of a lot of problems that don't even initially get related.
Speaker 2:I don't even look like the same person. I don't mean physically, but I'm saying my insides don't even look like the same person 12 years ago.
Speaker 1:Right.
Speaker 2:I was in a lot of pain. I was completely different.
Speaker 1:Yeah, I mean in my anecdotal study in terms of before I. Yeah, I mean in my anecdotal study in terms of before I became plant-based. If I wasn't on medicine, my cholesterol was over 300. And now my last med check, checkup, on no medicine for two years or more and my total cholesterol was 180 and my LDL cholesterol was 100.
Speaker 2:Well, and you have lipoprotein little a and they had said that won't change and it's changed.
Speaker 1:Yeah, yeah, so that's one. My blood pressure typically in fact I had a reading last week at 121 over 79 on no medicine. I used to be on two medicines. You know my blood sugars when I'm being compliant have typically run a little higher than I want. But I'm still working on a couple of issues there. But still off of medicine. My blood sugars run, when I'm doing all the things right, 120 to 140 off of medicine. So still room there. But I'm treating my issue with diet.
Speaker 2:I just think it's important for people in their 50s and their 60s and their 70s and their 80s to know that this is not your fate. I mean, like I've said before, you know, my family history looked like you're going to have heart disease, you're going to have cholesterol issues and I definitely had the blood pressure in my history. But you know, I feel like my group, that I really try to help are women my age and older, because we get to a point where people like well, this is just my aches and pains, well, I'm just supposed to, you know like, and doctors, I mean, I've had doctors say to me this is just, you know, this is just your time of life. This is why this is happening. Like, really, yeah, no, do you?
Speaker 1:own for that.
Speaker 2:Please fight that every way you can because this is not.
Speaker 2:I mean the plant-based doctors. If anybody looks at it as an anecdotal type thing, it's like they are their own proof. I mean, and they they have taken a hit, a lot of them to to get this message out. I mean dr campbell. I was just watching his, his uh documentary again this morning and you know he said he turned his wife and said are we prepared to live in a trailer house because I may lose my job over this? And she was like absolutely. But people are wanting to hear because the China study, which I highly recommend anybody looking at, that's definitely not anecdotal. When he wrote that book he said he hoped to sell 15,000 copies to break even and he sold over a million copies. So the world is ready for this.
Speaker 1:Yes, well, and who you're referring to is Dr T Colin Campbell. He's a nutritional, used to be was, at the time of the China study, a nutritional researcher at Cornell University and has been featured in one of the early documentaries that's near and dear to the whole food plant based movements getting started, and I think that came out in the late 90s, I don't know, somewhere around that time frame. But yeah, he's one of the guys that's been instrumental in getting this whole thing. And really elevated the.
Speaker 2:His first documentary with his son was the power of food, and then the second one focuses on an immersion type program with 10, with 10 days, with diabetics, and that's called from food freedom. From food freedom. I think that's yeah, from food to freedom. I didn't see two. So those are really good documentaries to watch, sure, just like life, everyday people. They went into Kentucky and some of the areas where they were really, you know, struggling with all kinds of food deserts.
Speaker 1:Yeah Well, and one brief thing I wanted to mention specifically is you'd mentioned the word vegan, which is commonly a way we use to describe our way of eating. However, we must recognize that that is a very generous broad term and there are plenty of vegan eaters.
Speaker 2:That's why I mentioned who are not healthy. I mean, there is so much. Have this conception of what a vegan is.
Speaker 1:That's right, there is so much vegan junk food out there when I'm really pressed to it. I suppose you could look at vegan as the large umbrella of the term. We're whole food, plant-based, okay. We're a much smaller umbrella under the vegan umbrella, okay. But yeah, I wanted to kind of a quick summary then, if you can, or maybe not so quick, what actually happens in a food for life class.
Speaker 2:Yeah, so that's, we have the discussion where we kind of open up and tell our story and then doing some of these videos, like we were talking about um, with dr barnard and other people telling their story, and then being able to do a couple quizzes and be able to see the, the food demoed and being able to kind of show them how it goes, and then having samples at the end. And then there's, you know, support and any, any questions that need to be answered. And um, when it goes to the diabetes series that I want to do can go into all kinds of different series, but the one I want to do is the eight series. So it's eight weeks of being able to kind of break this down because it's a lot to process.
Speaker 1:So, although the one classes are helpful and businesses can have that come in, you know people are having terrible health care costs and so you know, when you say the one classes, you're talking about a particular topic that just has one class and you'll meet with this group of people for the one class.
Speaker 2:Now, just like the diabetes it. There is a one person, you know, like one class thing that you can do, and then you can do a four series and then a eight-week series, gotcha yeah.
Speaker 1:Gotcha All right. Do you have anything else you want to say about Food for Life or PCRM?
Speaker 2:You know, if you're curious about this and you have a passion yourself, I would encourage you to apply for the program.
Speaker 1:A lot of people do apply and they take a limited amount of people, but we need more people out there doing what I'm trying to do, what you're trying to do, yeah well, I'd say too um, if you're new to the whole idea of plant-based eating, um, physicians committee for responsible medicine is a really good resource, has a lot of stuff available, in fact so much it might even be overwhelming, right? Don't be overwhelmed, right, okay?
Speaker 2:And they're welcome to find I'm going to have my website in the show notes and that way they can to sign on to my newsletter and be able to stay up and figure out you know when those classes are going to go on and things like that.
Speaker 1:Yeah, you know, the decision to become plant based is a we've mentioned before. It's a major mindset shift. Yeah, this is not something, generally speaking, that can happen easily in a couple of days or a couple of weeks. Right, happen easily in a couple of days or a couple of weeks. I've been at it four and a half years with a fabulous mentor and I'm still struggling some days. Now, what am I struggling with? Different issues, okay, um, any humans going to go through any human. So at first it was the whole switch from eating the standard American diet, cleansing my palate.
Speaker 2:What do you feel like were your hardest struggles? What were you that first year? Were you like oh you know.
Speaker 1:Fortunately, I never had a lot of trouble with the idea of eating vegetables. I've always liked pretty much anything. You sit in front of me, front of me. Probably my biggest struggles, um, were related to missing sugar and fat. If I'm really at the bottom of it at the when I filtered through everything else and america does not know how much fat they're taking.
Speaker 2:Oh my goodness, holy cow we've told this story before holy cow.
Speaker 1:But just as a, for instance, I had found out um that my total fat intake for a day should be 23 grams of fat per day. That will help. That number or lower will help me keep my insulin resistance at bay. We had just started using this app called chronometer, which we've also mentioned before. Very wonderful app, very helpful learning all about our macronutrients, our micronutrients, our fiber.
Speaker 2:It'll give you all of the information it's a great thing to do when you're starting out so that you can see, wow, you're getting a heck of a lot of nutrition, and it's also a great thing to do when you're starting out so that you can see, wow, you're getting a heck of a lot of nutrition, and it's also a great thing to do when you need a tune-up.
Speaker 1:This is not an app that necessarily goes away, because, yeah, because life is what it is, but so we had just started this process. One weekend, we sat down and we said let's google a meal that we used to love at a a place, at a place, and I still have yet to name that place. No, yes, and I'm not going to no.
Speaker 2:Yes, that's right, no need to.
Speaker 1:No, not important. Not important because any steakhouse is going to be equivalent. Yes, all right, so I'm not going to pick on any wine.
Speaker 2:No, please don't.
Speaker 1:But having said that, we googled an average meal. All right, you go in, you get your peanuts, you get your roll covered with whatever yummy stuff you have sugar butter, yeah, then you get your slab, oh meat oh, no, no, you get your salad first.
Speaker 1:Oh, your salad oh so sorry, salad dressing with tons of dressing, because you gotta have a wet, wet side. I'm not going to do one tablespoon no, not one tablespoon, no. Then you get your slab of meat with your vegetables, your baked potato Cooked in lard or butter or whatever Rubbed in lard and then has sour cream and cheese and butter. Sour cream and cheese and butter. And then, by the way, what meal is complete without?
Speaker 2:dessert.
Speaker 1:That's right, and keeping in mind that I just found out 23 grams of fat per day is my limit we found out that the average meal at this place had about 350 to 400 grams of fat Grams of fat in one meal.
Speaker 2:I wonder if that's why you feel kind of sluggish.
Speaker 1:Oh my, is it any wonder that heart disease is the number one?
Speaker 2:killer of adults. So that's more than what you were even supposed to have in a week.
Speaker 1:Yes.
Speaker 2:Crazy.
Speaker 1:Yes, more than 10 days. Yeah, wow.
Speaker 2:Almost two weeks, yeah, so Crazy. Anyway, suffice it to be a killjoy in that either. I mean it's like we realize that. I just wish people understood we are not sitting around going. I mean like we go into restaurants all the time with friends and people will worry about us. It's like good, I'm like I, I'm good, you know.
Speaker 1:Or we have friends saying you're really missing out. Ah yeah, that's not so good. Not a fan of that, because we're not missing out. No, what are we missing out on? No, heart disease, stroke, cancer, diabetes. We're missing out on those things.
Speaker 2:You like pudding, I'll make you some pudding.
Speaker 1:I'll fix you some food, exactly, exactly.
Speaker 2:So yeah, we've had pumpkin pie, chocolate cheesecake, which isn't cheesecake, exactly Egg rolls, oh my gosh. Yeah, I mean, the list goes on and on and on.
Speaker 1:We've had a number of decadent things, and then you know most things If you're curious about what we eat.
Speaker 2:Go to the Keevers Plant-Based Tribe and you can see it.
Speaker 1:On Facebook. We've posted a lot. We have the Keevers Plant-Based Tribe, yeah. So to sum up, you know we're really excited about the Food for Life program, totally excited. Yes, we're really grateful for the Physicians Committee for Responsible Medicine. That's helping us get to this place and helping provide many resources that we have to share with the community and it's a place where you're on their website as well.
Speaker 2:It's a place where people can find a plant based pediatrician or, I'm sorry, plant based doctor, and the Barnard Center, you know, does a lot of telehealth. So even if you're not in Washington DC, they have doctors all around the United States that you can sign up with.
Speaker 2:I mean it's it's really I always say it, but it's important to get a provider on your side, because I see so many vegan moms that are just like my doctor is thinking I'm doing child abuse and it's like your doctor's not educated Right, and so I'm thankful that you're doing all that you're doing to help people. You know, combat things. When you look at autoimmune issues that I had, those things start in childhood. Those things can start in childhood and you can start seeing the pattern. I didn't realize how far back it really went for me until you know I told my story.
Speaker 1:Mm, hmm. Well, I want to thank you for tuning in to the next episode of Roots for Health and encourage you to be well with your nutrition and we'll see you next time. Eat more plants. Eat more plants, thank you.
