GLP-1 Hub: Support, Community, and Weight Loss
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GLP-1 Hub: Support, Community, and Weight Loss
Dietary Fats on a GLP-1s: What to Eat and Why w/ Dr. Renee Korczak
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Fat is one of the most misunderstood macronutrients, and when you're eating less on a GLP-1, choosing the right fats matters more than ever. In this episode, Ana sits down with Dr. Renee Korczak, PhD, RDN, to cut through the noise around dietary fats. They cover the four main types of fat, why unsaturated fats (MUFAs and PUFAs) should make up the bulk of what you eat, how to handle the protein-plus-saturated-fat challenge on a GLP-1, where omega-3s fit in, and how to approach the micronutrient deficiencies GLP-1 users are increasingly running into. They also tackle the beef tallow trend head-on and make a strong case for why the low-fat era of the 90s was both wrong and unforgettable. If you've been unsure whether to count fat, fear fat, or just eat the avocado, this episode gives you a practical, science-backed framework you can actually use.
About Our Guest:
Dr. Renee Korczak is an advanced practice registered dietitian nutritionist with a PhD in human nutrition from the University of Minnesota. She specializes in translating complex nutrition science into clear, actionable guidance for consumers and health professionals. Her work spans clinical practice, undergraduate education, and consulting, with a strong focus on fiber, gut health, and everyday dietary strategies. You can find her at drreneekorczak.com.
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Fat is, yeah, it's certainly more calorically dense. You're getting nine calories per gram compared to four for protein and carbs. But again, it is so needed. I feel like myself back in the 90s and even early 2000s when like low fat was the trend. It's like you go on a low-fat diet, you truly feel like something is missing from your diet.
SPEAKER_00Fat isn't the enemy, but on GLP1s, eating less means that every bite has to count more, so you have to choose the right fats to support your journey. Welcome to the GLP1 Hub Podcast. I'm Anna Reisdorf, registered dietitian, GLP1 user. Today I'm joined by Dr. Renee Korzak, a PhD level registered dietitian who breaks down the science of dietary fats and what your body actually needs, which ones matter more, and how to make smarter swaps without overhauling your entire kitchen. We'll also talk about why beef tallow is trending. So be sure to stay tuned for that. And if this episode helps you, please leave a quick review on Apple Podcasts and Spotify and share your thoughts in the comments if you're watching on YouTube. Also, a quick shout out to our sponsor of this episode. I can't believe it's not butter. It's making it easier to get the everyday micronutrients GLP1 users need. But we'll talk more about that later. Let's get into the episode. All right, welcome to the GLP1 Hub Podcast. I want to welcome Renee Korzak, one of my another brilliant colleague of mine that I have. So lucky. So lucky. And today we are going to talk about the basics of dietary fats. We talk about protein. I've been hammering you guys about fiber. And now we're going to talk about fat because it's the uh third macronutrient. So welcome, Renee. Can you tell the people a little bit about your professional background and what you do to get us started?
SPEAKER_01Yeah. Thanks so much, Anna, for having me. I'm super excited to be here. So, yeah, I am an advanced practice registered dietitian nutritionist. I have my PhD in human nutrition. I earned that from the University of Minnesota. I've been a registered dietitian for many, many years now. And um, I got into this space really just appreciating kind of the relationship between diet and disease. My master's degree was actually more in nutrition epidemiology and looking at large like prospective cohort studies. But through clinical practice and getting my PhD, I really just appreciated kind of everyday, you know, applicable human research and really tried to get good at translating that to other dietitians, consumers, and trying to make sense of the science because there's so much information out there that sometimes it's hard to boil it down to messaging that everyone could understand. So um I still teach. I have um a class I teach online for undergraduate students, and the rest of my work is really consulting and my own business. So um I spend a lot of time in kind of the fiber and gut health space, but really love just the health and wellness space. And like I said, trying to make those messages really clear and understandable for everyday consumers.
SPEAKER_00So dietary fats is an area where I feel like there's a lot of confusion. So can you like, since you're so involved with the research and epidemiology and you know, getting a PhD, can you explain why nutrition research is sometimes so confusing?
SPEAKER_01Yeah, that that's a great question. And I'll I guess we'll kick it off by saying is dietary fat, you know, through the years has been really misunderstood, right? And if you take it back to basics and nutrition science, we know that dietary fat is a foundational, essential nutrient. We need it in our diet every single day, like protein and carbohydrates, right? But I think it's confusing because there are different types of fat and there's different types of food sources that contribute those fats. And some food sources provide a mix of the different types of fats, right? So studying that in nutrition science sometimes is really complicated because we have to tease out, like, okay, we're studying this food, but which nutrient, right? So that's why I think we've gotten kind of some mixed messaging and science evolves. Science always changes too. So we really have to pay attention to what's current and look at the at the evidence space. So yeah, um, it it can be confusing. I understand that. And I think um there has been some messaging that has shifted in the dietary fat space.
SPEAKER_00Right, right. I think it's like kind of a difficult to study science because unless you like you won't you will only know what somebody's really eating if you like lock them up and only feed them certain things. Right. And so it's like that most people don't want to sign up for that kind of thing.
SPEAKER_01Yeah, and food is a blend of of nutrients, right? And like I said, some foods contain can contain different types of fats versus just one isolated type, right? So it's really hard in dietary intervention studies to kind of control for that. So it takes a lot of complex science to be able to really isolate that.
SPEAKER_00Yeah, absolutely. All right, so let's talk about fats and starting with like what they do for the body, like why do we need them?
SPEAKER_01Yeah, yeah, great question. So, as I mentioned, it is an essential nutrient, just like protein and carbohydrates. So we do need it in the diet every single day. I mean, fat is really, really important when you think about your vital organs, you know, your heart and your brain. It serves kind of as a cushion to just protect those vital organs. It's important for synthesizing hormones in our in our body. Um, it's important in absorbing other fat-soluble vitamins. So vitamins A, D, E, and K. Super important for that. And just yeah, it's, you know, without fat too, like you probably feel a little hungry, right? I like to give people the what I call the salad example. Eat a salad with um maybe some chicken on it, but no dressing. Eat it, drink some water, see how you feel. You might be temporarily satiated because you're getting some protein and some fiber from those veggies. You're still probably gonna be a little bit hungry. Now have the same salad and put some dressing on there with fat. Um, you're gonna be much more satisfied. So it certainly does contribute to that feeling of fullness. So, really, really important um just overall for human health, and then certain types of fats too, we know are super important for uh heart health.
SPEAKER_00Right. So, let's talk about the different types of fats because I think about it, and there's like four main categories. So, like what are the types that we find in our diet?
SPEAKER_01Yeah, exactly. So you've probably heard of all of them in in different ways. So traditionally we have we have saturated fat. You may find that in like butter and beef tallow. Then we have trans fats, um, which you know you can find in things like bakes, baked goods, or some packaged foods, which now, you know, we've been labeling for trans fat. You can find that on the nutrition facts label. And then we have unsaturated fats, including polyunsaturated fats and monounsaturated fats. So those are your pufas and your mufas, or at least that's how I was taught about them. So mufas, I think of something like an avocado. You know, avocados are really rich in those mono unsaturated fats, and then um polyunsaturated fan fats are gonna be found in things like those plant-based oils.
SPEAKER_00Okay, so I think that I'm gonna assume that people think that the saturated and the trans are bad and the mono and the polys are good, but I think it's not quite as like black and white.
SPEAKER_01Yeah, yeah, very true, very true. Yeah, and if you look at like um, you know, dietary recommendations and just allowances, you know, for your diet, we all come in different shapes and sizes. You know, the reality is we're all consuming these um in different quantities, you know, uh on average throughout the week, right? But you know, about 20 to 35% of your calories ideally are coming from these, you know, MUFAs and PUFAs or these unsaturated fats. And then less than 10% of your calories, you know, um from saturated fats. So that's kind of what the guidelines tell us. You know, as a dietitian, of course, there's wiggle room in that situation, right? So we want to be able to enjoy food and make the best choices as possible, but you want to be aiming for more of those fats to becoming from, you know, the healthier sources, the MUFAs and the PUFAs. We know from scientific research and dietary patterns, even that include a lot of these unsaturated fats, like the Mediterranean and um the dietary approaches to stop hypertension, you know, the DASH diet, they advocate for these unsaturated fats. So we know that there's a link between, you know, consumption of these types of fats and positive health outcomes like heart health, for example.
SPEAKER_00Right. So let's talk a little bit about the trans fats, because trans fats, you know, were found to be pretty not beneficial, unhealthy for people, mostly found in like processed foods, baked goods, like you mentioned. But I believe that they've been mostly phased out of the diet.
SPEAKER_01Is that accurate? Yeah, they've been mostly phased out in the diet. Um, you know, trans fats, um, can't remember the exact time point. I believe it was in the early 2000s, you know, where they were required, you know, to be listed on the nutrition facts panel because there was a large body of research showing that consumption, over consumption of trans fats were increasing risk for heart disease, mostly because they were increasing LDL cholesterol, which is, you know, your your bad cholesterol, and a specific lipoprotein killed LP little A. And that um lipoprotein was like a huge red flag for increasing risk of heart disease. So, yeah, food manufacturers and I think the general public have really become aware of kind of the the risk for consumption of trans fat in the diet. And because of that, it was kind of mandated to put this on the label and then also uh remove it from the food supply as much as possible.
SPEAKER_00So is that something that we really need to be like super concerned about still, or is it mostly gone?
SPEAKER_01I I mean, I think you know, it's mostly out of packaged foods. You know, if you just check the nutrition facts panel, you know, look for trans fat on the label, it'll it'll call it out, you know. And if you're eating uh a regular diet and getting, you know, whole foods in or even using frozen fruits, vegetables, your whole grains, kind of hitting overall a healthy dietary pattern, um, you're getting very little trans fat in your diet, if any.
SPEAKER_00You know how we talk about not chasing extremes? This applies to your lifestyle as well. Supporting your health doesn't have to mean 27 different supplements, red light therapy at 5 a.m., and ice baths in your driveway. For me, it started with just one habit, supporting my cellular energy. That's because healthy cells work to support my goals. What powers the cells are the mitochondria. And as we age, mitochondrial function naturally declines. That affects how we feel, how we recover, and how we maintain muscle. Timeline's mitopure gummies targets that root process. They are the only gummies powered by urolithin A, the only clinically studied form shown in human trials to help renew mitochondrial function with just two gummies a day. If you want something that supports healthy aging at a cellular level without making it complicated, go to timeline.com backslash GLP1 hub for up to 39% off. That's timeline.com backslash GLP, the number one hub. Okay, good. So not one more thing to put on our worry list. Yes, exactly. We have a worry that serious. So with my GLP1 audience, they need to eat protein, right? So support their muscle mental health and during weight loss, you lose lean muscle, all of that kind of stuff. So how a lot of high protein foods also have saturated fat. So what do we do here if we know we need to eat our protein? But saturated fat is one of those that we're supposed to kind of limit.
SPEAKER_01Yeah, yeah, that's a great question. So when you're taking a GLP1, right, it's likely that you're eating a little bit less because it's affecting your appetite. So sometimes hitting the mark for protein fiber and these healthy fats can be hard, but it's important to make, you know, um good choices to support your GLP1 lifestyle. So I think one simple thing you could do, for example, is that like let's say you're preparing a piece of chicken for dinner, you know, you don't want to be using like butter, for example, because that would contain a lot of saturated fat. You could make a culinary swap there. There's some solutions to add kind of alternative cooking ingredients. So one uh brand that comes to mind, I can't believe it's not butter. There's a really great example of an alternative uh cooking ingredient that would give you that culinary solution. Um, it has a really nice mouthfeel to it, and it's also fortified with nutrients that all of us need if you're on a GLP or not. So vitamins A, D, E, um, B12. And then let's not forget about those other um fatty acids that are essential that our body does not make and that have to be taken in from the diet. So things like um omega-3 fatty acids, more particularly alpha linolenic acid, that's an example of a fatty acid that um I can't believe it's not butter, does provide, you know, in a smaller amount per serving.
SPEAKER_00So your thought is when you're eating something that you know may have saturated fat, like chicken, steak, those animal fat or animal proteins, is to choose like a cooking oil or a butter or an alternative that doesn't have extra saturated fat.
SPEAKER_01Yeah, exactly. And I think with the protein source itself, you know, you can choose as lean as possible, right? And then just, yeah, that cooking oil or that that fat that you're choosing to cook with could be a smarter choice, right? So in this case, you're you're making a culinary swap instead of a butter that might have more saturated fat, you're choosing something else. Like, I can't believe it's not butter.
SPEAKER_00Right. Cool. Okay. Um, so let's talk about the monos and the polys. Those are like our heart healthy fat. So, first, the mono unsaturated fats. Where do we find those and how can we add them to our diet?
SPEAKER_01Yeah, well, I think I mentioned earlier, um, so I'm an avocado lover. I eat so much avocado, it's not even funny. So those mufas, things like avocados, seeds, um, are like some of my top choices on the day-to-day basis. And then the the pufas, um, similar, you can find them in some like flax seeds and things, but um, you know, those plant-based oils can also provide uh pufas, and um, they're really important to get into your diet because collectively they're providing, you know, the bulk of those calories, and that's gonna make up your 20 to 35 percent of kind of healthy fats that you need in your diet every single day. And then as we just talked about, you know, those cooking alternatives, right? So instead of choosing the butter, um, you know, a buttery spread, you know, like I can't believe it's not butter, is also gonna contribute to those um healthier, unsaturated fats.
SPEAKER_00And then the other thing that's hot topic is beef tallow. Yeah. A lot of places are adding. I saw a restaurant, burger restaurant here in town say offering beef tallow fries. So that sounds delicious. Yeah, is should we be eating more beef tallow?
SPEAKER_01Yeah, you know, I think beef tallow is really on trend right now. I've seen it a lot in the popular press. Um, you know, uh, from a nutrition, I would say from a composition standpoint, you know, if you look at what beef tallow is is made of, you know, primarily it is a lot of saturated fat. It does have a little bit of poly and mono unsaturated fat in it as well. But primarily there's mostly saturated fat and beef tallow. So it doesn't mean that like you shouldn't enjoy it. It's just um, again, how does this all add up at the end of the year week, right? You want to be choosing the healthier mono and polyunsaturated fats. And I think, you know, beef tallow is one of those that um, you know, has some wiggle room in your diet, but you know, you're you're listening to that uh less than 10% of calories coming from sat fat on a daily basis because certainly it's calorically dense and can add up. Um, I've also seen it used a lot for for skincare too. And I know that's getting outside of this conversation, but um that's some of the other things that people are using it for. So it's really interesting to me. Again, it's on trend right now. Um, but yeah, it is primarily, you know, a lot of of saturated fat.
SPEAKER_00You feel like it's like when everybody was putting coconut oil on everything, like rubbing on your face, like all the things I like beef tallow now.
SPEAKER_01Yeah, yeah, exactly. Exactly. So we'll see what the next trend is. But yeah, for for some reason, beef tallow has has surfaced, and certainly in the nutrition space. Sure, definitely.
SPEAKER_00Okay, so what about the omega fats or EPAs, DHAs, ALAs? Can you explain a little bit of those? Because my my audience really struggles uh some of them with inflammation. That's some why some of them love the GLP one, because it really helps with that. And I believe that those omegas also have some benefit for that.
SPEAKER_01Yeah, exactly. So that goes right on point with our conversation today. So omega, omega fatty acids, you know, they're they're also essential to our diet. Our body cannot naturally really produce them. So it is really important that we get them in through the diet. And um, we've been talking about I can't believe it's not butter. So that definitely provides, you know, between 10 to 20 percent of the recommended intake level for those omega-3 fatty acids, particularly the alpha-linolinic acids. So they're really important for heart health and just kind of fall in the general category of, you know, fat that's essential for our health. And yeah, just like the MUFAs, the PUFAs, um, which fall under unsaturated fat, you know, omega-3s also have different types of fatty acids, right? And they all have different names, chain lengths, etc. So you have EPA, which is entenoic acid, DHA DEXA, you know, so they go on so forth with their nomenclature, but um just like the unsaturated fats, they have different um names. And they're they're all equally important for health. Each of them do different things for um, you know, inflammation in our body in terms of um regulating inflammation levels, but uh more importantly, they're they're really important for for heart health.
SPEAKER_00So where are those omega-3s found? Because they're a little bit harder to get.
SPEAKER_01Yeah. Yeah. So you're, I mean, traditionally you're fatty fish, you know, salmon is probably the best example, but other oily fish, flaxseeds, um, I have hemp parts in my cabinet actually. So who knew that hemp parts provide some of those? And then, you know, alternative buttery spreads, I can't believe it's not butter, does provide some, which is amazing because most people probably wouldn't recognize that a buttery spread provides some of that, which is great. So yeah, you know, and I think it can be challenging to get that in your diet because even if you're not a fish lover, like I think about people in my family who just don't eat fish, you know, it's one of those nutrients that can be difficult to get if you're not kind of conscious about it and looking for products that contain it.
SPEAKER_00Right. So should people take a supplement for an omega-3 or is it really dependent on their overall health?
SPEAKER_01Yeah, I think, you know, I mean, supplements exist for a reason to help supplement the diet, right? Um, there are shortfall nutrients in in everyone's diet. Um, so I think that's when it comes to personalization, you know, knowing your your profile, what foods you get a lot of, what foods you don't get enough, uh don't get enough of is is really important. So I know plenty of people that supplement with the with fish oil um just because they're not getting any in their diet and they're not choosing things like fortified buttery spreads, for example. So that would be a case where they might be deficient. I mean, other people are getting plenty. So it's really um kind of knowing yourself and being mindful of what's in your diet and talking to a healthcare provider about, you know, a supplement option if you needed one.
SPEAKER_00Yeah, yeah. I don't like I don't like recommending just everybody take this supplement.
SPEAKER_01Yeah, right. Yeah, it's not a blanket um recommendation, right?
SPEAKER_00It's uh very personalized. Definitely. So one thing that's been coming out a lot, and there's some new research about this, is micronutrient deficiencies or insufficiencies, I should say. Maybe we're not at the deficiency level just yet. Yeah. Of my of four GLP1 users. So one of them um that people are are particularly always low in is D.
SPEAKER_01Yeah.
SPEAKER_00Right? B12 came out in just a study last last week or the week before, which was surprising to me. So what about those fat-soluble micronutrients? Can you explain what that means? Yep. And why we should care about that?
SPEAKER_01Yeah, so similar to uh your foundational macronutrients, you know, uh things like vitamins A, D, E, B12, you know, those all kind of fall under that category and of the smaller vitamins and minerals, we we require them much less in comparison to the macronutrients, which require a lot of in our diet. But the micronutrients, we still need them every single day, just in much smaller quantities. And each of them are so unique, like they do different things for us. When I think about vitamin A, I think about my eyes and vision, and I think about vitamin D, I think about bone health. When I think about vitamin E serves as an antioxidant, uh, B12 helps with metabolism, energy metabolism. So each of them has such a unique function in our body, and you want to make sure you're you're getting enough of those, um, similar to you know the omega-3 fatty acids. They each have a function to serve in our body. So we want to make sure we're getting them. Um and being deficient is is tough because you, you know, it's hard to pinpoint sometimes a symptom with a particular vitamin or mineral deficiency. So it's really important to, you know, have a conversation around that with your with your healthcare provider and people who are GLP1 users, just the fact that their appetite is reduced and food intake is is, you know, not as much prior to before you started. It is more common to be probably, you know, deficient because it's harder to hit recommended intake levels for each of these key nutrients. So the choices you make with your nutrition really. Really do matter at each meal and snack.
SPEAKER_00I don't know if you had to do this exercise in nutrition school, but we had to create a one-day perfect 100% RDA meal plan. Oh, yeah. It was impossible. It's hard. My meal plan had the weirdest foods in it that I would never eat, like in combination, because I couldn't find my zinc or whatever the heck I was missing, right? Right.
SPEAKER_01Right. Yeah. It is challenging, even for dietitians, right? Because we know so much and you know, to take the time to to meal plan and prep and cook and kind of hit everything. Um, yeah, it is it's a huge challenge.
SPEAKER_00Yeah. So for GLP1 users specifically, they're real focused on protein. I'm trying to get them focused on fiber. Yeah. But for fats, is this something that they should track, they should count, they should worry about, or should they kind of like know they need omega-3s, fat-soluble vitamins, and then chill out?
SPEAKER_01Yeah, you know, um, I think as a practitioner and a scientist, I'm I'm very much about like, let's make these small, like realistic changes and just raise awareness first. Because I hate to draw patients to overwhelm them all the time, be like, you have to track this, you have to track that, because sometimes that's overwhelming for them, especially when they're already taking, you know, a medication. So I think it's, you know, raising awareness about like, let's just look at our plates and make sure we're combining the food groups together, uh, protein, you know, certainly if you're on a GLP one, getting fiber, you know, for gut health, certainly. And then making sure they're they're hitting a source of unsaturated fat, you know, to help them also feel, you know, satiety, make sure they're getting all the nutrients that they need. So it is really important, I think, first, just to kind of teach them food first and and what choices they can be making to make sure they're getting all that nutrition.
SPEAKER_00On my GLP1 journey, I noticed something I didn't expect. I'm losing weight, but my hair was thinning, and I could feel my strength changing. I started wondering, how could I support my hair and protect my muscles while my body is adapting? That's why I turned to Berry Melts. They've created products targeting the challenges that come with weight loss and GLP1 use. Hair Health Plus helps nourish your hair from the inside out, supporting growth and strength with two clinically studied ingredients that go beyond just hair vitamins. HMB muscle shield helps protect lean muscle while you're losing weight, supporting strength, metabolism, and long-term results so you can feel strong, not depleted. It's not just about how you look, it's about nourishing your body, protecting your strength, and feeling supported through every step of your transformation. If you want to try them for yourself, visit berrymelts.com and use the code GLP1Hub to get 25% off your order. That's Berrymelts at B-A-R-I at M E L T S dot com and use the code GLP1Hub. So one last thing, you know, they're the goal for many of them is to lose weight and fats have more calories than you know, per gram than proteins or carbs. Do you find that that really is going to impact weight loss? Like they need to cut back on fat to help cut back on calories.
SPEAKER_01I think, yeah, it depends on, you know, every person is so different, right? So nutrition needs to be personalized. And it's like how much fat were they consuming to begin with? Were they exceeding calories for saturated fat? What are those some of those solutions and swaps we can be making in the diet to make sure now they're they're trending towards a healthier option that's also tasty and provides a solution for them? So I think, yeah, all of those things matter. Fat is, yeah, it's certainly more calorically dense. You're getting nine calories per gram compared to four for protein and carbs. But again, it is so needed. I feel like myself back in the 90s and even early 2000s when like low fat was the trend. It's like you go on a low-fat diet, you truly feel like something is missing from your diet. You're craving that that flavor, that texture, that mouthfeel, and then the nutrition that it brings to your body and all the functions that it does for us. So it's important to include it. And I think working with people who are taking GLP ones, it's really important to just teach them the differences and make sure that they're just making that that healthier swap and that can fit into, you know, a GLP one-friendly uh diet and and lifestyle. Lifestyle management and sustainable behavior change is is huge. And I think that's what some of the latest research is showing.
SPEAKER_00Aren't we glad we got away from those snack well cookies or whatever all that stuff was?
SPEAKER_01Yeah, I mean, I remember the low-fat trend vividly and probably being on it for a little while. And I felt like I was hungry all the time, ravenous.
SPEAKER_00Mm-hmm. Yeah. I mean, this whatever they substituted into it wasn't better, you know? The the eat real food message, you know, whatever all the issues are around that, but like still makes sense to me. Yeah. To some on a on a basic level. So what are some I like to ask at the end of the podcast, like, what are some things maybe that you're privy to in in the research world or in the nutrition world that you're excited about that were that are coming down the pipeline? It could be GLP1s or something that that you're looking forward to in the future.
SPEAKER_01Yeah, well, I think with GLP1s, you know, um, it's an evolving space where we're learning a lot, certainly, about lifestyle management, sustainable behavior change, as I mentioned, and just kind of nutrition strategies to really help people the best way we can if you're on a GLP one. I think lately I've I've been seeing a lot in the women's wellness area. Um, so I think this combination too of like the intersection of women who are in GLP1s and then understanding other changes that they might be going through based on their physiology and what life stage they're in, like perimenopause, menopause, postmenopause. I think that's a kind of a hot topic right now, and understanding the integration of all of these changes happening at once. So I think the future will tell us more, trying to figure out other nutrition strategies that can help, you know, food, food first or supplementally during that phase too. I think will will really be helpful to understand. And just more, you know, nutrition personalization. There's a lot happening in the field of genomics, metabolomics. It's really advanced stuff, but I'm excited to learn about it myself.
SPEAKER_00Yeah, that's a really interesting area. So, where can people find out about your work and connect with you if they'd like to?
SPEAKER_01Great. Well, I I do have my own website, drenekorzac.com. I know today we've been uh talking a lot about fat and just kind of understanding differences. So there is actually a wellness hub that I can point people to through I Can't Believe It's Not Butter. Um they have some great resources there, and then there's also some really interesting articles too that your audience might enjoy uh reading.
SPEAKER_00Perfect. Thank you so much. And I'll be sure to put all of that in the show notes. And I appreciate you sharing all of your knowledge here today with us and uh give us one less thing to count or worry about.
SPEAKER_01Oh, I think we we're in a world of worry right now. So I think let's not worry, let's stay positive. I think probably that's the best message for nutrition, lifestyle change, behavior change, is just stay positive.
SPEAKER_00Definitely. Thank you so much, Renee. You're welcome. Thanks again. Thank you so much for listening to this episode of the GLP One Hub Podcast. I hope you learned a lot about why dietary fats are an essential part of your daily nutrient needs. And if you want more support around your GLP 1 journey, especially as you move into maintenance and beyond, I send out a newsletter every week called the Steady State Newsletter. You can find the link for that to sign up in the show notes. And I'll see you in the next episode.