Food as Medicine: What Actually Works w/ CookUnity

On a GLP-1, you're eating about 30% less, but your body still needs 100% of its nutrition, and that changes what every meal has to do.

Ana Reisdorf, registered dietitian, is joined by Bruno Didier, CEO of CookUnity Business, and Kristy Del Coro, a registered dietitian and trained chef who sets the nutrition standards for CookUnity's GLP-1 meal line. They break down why a "GLP-1" label on packaged food doesn't guarantee it's healthy, why you don't need 40 grams of protein at every meal, and how a meal service can be a stepping stone to cooking better on your own.

IN THIS EPISODE
- What actually makes a meal GLP-1 friendly (protein and fiber minimums, lower saturated fat and sodium, no spicy or fried foods)
- Why you don't need 40 grams of protein at every meal on Ozempic, Wegovy, or Zepbound
- How to get 100% of your daily nutrition while eating 30% less on a GLP-1
- Whether a "GLP-1" label on packaged food really means it's healthy
- Using prepared meals as a stepping stone to cooking healthy food yourself

ABOUT THE GUESTS
Bruno Didier is CEO of CookUnity Business, where he leads partnerships with corporations, hospitals, and healthcare organizations to deliver chef-crafted, medically tailored meals at scale. Originally from Lyon, France, he has spent the last decade at the intersection of food, health, and technology, founding and scaling companies like Trackin and Mobydish. At CookUnity, he focuses on advancing Food as Medicine, developing GLP-1-aligned meals, and building solutions that pair culinary excellence with clinical impact.

Kristy Del Coro, MS, RDN, LDN is CookUnity's Culinary Nutritionist and co-founder of the Culinary Nutrition Collaborative, a continuing education and consulting company that bridges nutrition science and the kitchen for health professionals. With over 15 years of experience pairing clinical nutrition with professional culinary skills, she partners closely with CookUnity's chefs to optimize the nutritional profile of their meals and leads the platform's specialized health menus and its emerging Food is Medicine program — integrating culinary artistry with clinical nutrition to redefine how people experience food as part of their care.

CONNECT WITH COOK UNITY
Website: https://www.cookunity.com
Business / B2B: https://www.cookunity.com/business
Clinical Advisory Board: https://www.cookunity.com/business/clinical-advisory-board
YouTube: https://www.youtube.com/@cook-unity

SPONSOR
Tyde Wellness — licensed providers who adjust your dosing as your body changes, plus a real care team and nutrition guidance built for GLP-1s.
https://tydewellness.com/GLP1Hub — code GLP1Hub50 for $50 off your first month

CHAPTERS
00:00  Every Bite Has to Do More
01:27  Meet Bruno and Kristy
04:06  Why "Diet Food" Doesn't Have to Be Boring
07:38  Protein, Fiber, and What Actually Matters
10:19  Learning to Enjoy Food Again
13:40  From Prepared Meals to Cooking Your Own
19:07  Food as Medicine vs. Food as Food
25:48  A GLP-1 Label Doesn't Mean Healthy
27:20  Could America Eat More Like Europe?
29:27  Where to Find Cook Unity

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*The content of this show is for informational purposes only and does not constitute medical advice. The goal of this show is to provide various points of view about GLP-1 Medications. The personal and professional opinion of the guests and their content does not necessarily reflect the opinion of Ana Reisdorf or GLP-1 Hub.

Transcript

SPEAKER_00 0:00

You're now inspired because you have a very low effort healthy meal available to you that you enjoy eating, but then now you at some point want to potentially get your freedom back and just eat whatever you want and cook it yourself, right? So how do we transfer the knowledge from a healthy meal that you might have loved to you being able to quick cook it yourself?

SPEAKER_02 0:22

On a GLP1, you're eating about 30% less, but your body still needs 100% of its daily nutrition, which means every single bite has to do more work than it's used to. Welcome to the GLP1 Hub Podcast. I'm Anna Reisdorf, registered dietitian, GLP1 user. And today I'm joined by Bruno Didier, CEO of Cook Unity's Business Division, and Christy Del Corro, their culinary nutrition manager, a registered dietitian who's also trained as a chef and the person who sets the actual nutrition standards for Cook Unity's GLP1 meal line. And we're talking about why a GLP1 label on packaged food doesn't guarantee it's healthy, why you don't need 40 grams of protein at every meal, and how to use a service like this as a stepping stone to cooking better on your own. And if you're enjoying the podcast, please leave a review on Apple Podcasts or Spotify. It really helps us grow. And if you're watching on YouTube, I'd love to hear what you think. So drop a comment below. Now let's get on to the episode. Welcome to the JLP1 Hub Podcast. I want to welcome two wonderful guests today, Christy, a colleague of mine, another registered dietitian, and Bruno, who is the CEO of Cook Unity. And they are both working together to bring passion and taste back to the world of eating, diets, Jill P1, all the things. So Bruno, could you start by introducing yourself and telling everybody a little bit about your professional background and what you do now?

SPEAKER_00 1:52

Yeah, of course. So my name is Bruno Didier. I'm half French, half Italian, as you guys might hear with my accent. I've been an entrepreneur since I'm 14 years old, always loved building different companies. And I'm currently the CEO of Cook Unity Business for Context, which is like the B2B side of Cook Unity. So the role is really to sell cook unity meals beyond just people's homes. I've always been into the food business. I have an engineering background though. And so my passion has always been to build businesses that have a positive impact in people's lives. I've joined Cook Unity two and a half years ago when they acquired my last business, which was already feeding people in offices and trying to bring delicious food to employees in their office.

SPEAKER_02 2:33

Awesome.

SPEAKER_00 2:34

Now at Cook Unity, my mandate is incorporate and healthcare.

SPEAKER_02 2:38

To feed people delicious food and healthcare?

SPEAKER_00 2:40

In healthcare, yes. Exactly.

SPEAKER_02 2:42

We need that.

SPEAKER_00 2:43

There is like an opportunity for us to go after vending machines, and even in those vending machines at work, you don't always have quality meals, right? You will always have food that is mac and cheese, but like the high sodium, low quality mac and cheese. Even in that world, we are very eager to replace those meals with high-quality uh ingredients, delicious meals at an affordable price for employees.

SPEAKER_02 3:04

Oh, that's awesome. That's awesome. That's really important. Want to eat good food at work. So, Christy, can you introduce yourself and tell the people a little bit about your professional background?

SPEAKER_01 3:13

Sure. I'm Christy Delcor. I'm the culinary nutrition manager at Cook Unity. So my role there is basically to establish all of the nutritional standards for our core menu and our wellness line specifically. So GLP1 being one of those, which I know we're going to get into today. So I really take my background as a registered dietitian. And also I have a culinary background in in the culinary world. So I did attend culinary school after becoming an RD. So I use that knowledge of what I know about food and operations at scale, because this is a huge business that we're talking about that, you know, is very different than working, then cooking at home or in a single unit restaurant. And really taking, you know, that nutrition research and then thinking about how to translate it into standards that the chefs can really implement in the kitchens and without sacrificing the quality or the taste of the food.

SPEAKER_02 4:06

Right. So when we we met at a conference recently, Bruno, and you were speaking about how people think that diet food has to be boring and taste terrible. So, but you guys are trying to change that around. So, what are you seeing in the kind of back end of Cook Unity and what people are ordering and what the demand is, especially around the GLP1 population?

SPEAKER_00 4:26

Yeah. So at Cook Unity, we've been very excited about supporting people under their um GLP1 treatment because we know nutrition is very, very important on top of just the medication, right? We know that the GLP1 is gonna triple within the next 10 years or so in terms of usage. And we know that people are all eating and will be eating for a long time, even though AI is taking over every different aspect of our life, food is still here to stay, right? So we launched our line in February 2025. We've seen uh 44% growth year over year since we've launched that line. It's mostly organic growth. We haven't been truly pushing for that growth. It's been people finding those meals in our products directly. And we've seen four out of ten orders having at least one GLP1 meal, um, which I think is cool because it also highlights people's curiosity, right? Because it's not like four Americans out of ten are already under the GLP1 drugs, but yet you have people ordering uh those meals. And um, the interesting side of uh the growth right now is the the the Asian cuisine has grown actually 150% um across uh the since the last year, since the launch. And on the B2B side, we grow 500% selling those meals.

SPEAKER_02 5:42

Wow, wow. I think Asian is just trending right now. I think like Japan in particular, I'm gonna go spend a month in Japan next month. And so I think like everybody just wants, I don't know, it's just like an interesting trend that Americans are into right now. I see it a lot on social media. But Christy, as if you're part of like developing the nutritional components of the food, like why is a GLP one meal different from like the other ones that you had before? What are the nutritional breakdowns there?

SPEAKER_01 6:09

So we have 25 different cuisines. Um, 180 chefs are we at now, Bruno? Or across the platform. So we have a huge number of chefs coming from a variety of different backgrounds that bring their own culinary expertise and their own culinary perspective to the platform, which is the beauty of cook unity. That's one thing that really has differentiated them from the other offerings that are out there. So it's not that there's a centralized kitchen of cook unity chefs. Each chef has their own team that's preparing their own food. So there was a huge variety available on the menu, and there still is. But in terms of nutritional guidance, you know, we don't restrict the chefs across every single menu item. Say you have to have these wellness parameters, you know, for every single meal, because part of the beauty of the offerings is that there is something for everyone. As we know, and you know that health is can also be quite subjective, and what is healthy for one person may not be the same for someone else. So we really wanted to have a lot of variety and a lot of different macro profiles for different people following different um eating patterns. So for the GLP1 focused menus, GLP1 balance, we prioritized those nutrients that were most important for people on GLP1 medications in terms of maximizing nutrient density and minimizing those common symptoms such as GI symptoms that we know that can occur while you're on GLP1 medications.

SPEAKER_02 7:38

Sure.

SPEAKER_01 7:38

So are those meals because I always get into more specifics if you'd like.

SPEAKER_02 7:42

I'm always preaching protein and fiber. Protein and fiber. You need protein and fiber.

SPEAKER_01 7:47

Exactly.

SPEAKER_02 7:48

Yep. So are those meals slightly higher in protein to maybe fiber too? Exactly.

SPEAKER_01 7:53

So we have minimum thresholds for protein and fiber. We also look at saturated fat and keeping that under a certain threshold, sodium. So focusing on healthier fats, not just looking at the calories. We know people are eating less on GLP1s, but that's not doesn't necessarily equate to healthy. We really want to maximize those nutrients that we're delivering. So our meals at Cook Unity prioritize ingredients that are most important for those on our GLP1, and then also avoiding ingredients that might be aggravating in terms of common symptoms that we see in GLP1 users. We avoid heavily spicy foods. So we actually have a meal tag that says spicy normally on all of our menu items. We already have looked at that. So we avoid any of those meals that have that spicy tag and are aware to not have any fried foods or really fatty foods. And then we have those fiber minimums to make sure that we're getting, you know, those complex carbs and using whole grains and again getting as many nutrients as we can in the foods that we're using for each meal. And then we already have that portion control piece there, which is helpful so that we're not delivering any amounts of foods that might be overwhelming for a GLP one user.

SPEAKER_02 9:08

So the meals come in a little tray and it's already portion controlled, like even if it's not a GLP one. Yes. Okay.

SPEAKER_01 9:15

But we pay a little, we some of the GLP1 meals that we have are slightly smaller portions. Um, but on average they're about 14 ounces. All of our meals around 14 ounces. Bruno, that's that's what you're seeing across the board, right?

SPEAKER_00 9:32

Yes. And what we've seen that has been interesting in terms of data here too, is that we we've did uh we did a poll in our users, and 77% of those users taking GLP1 um said that the portion was just right. Like Christy mentioned, there is a challenge with people eating at least on average 30% less under GLP1, and yet you still need to meet your 100% nutrition daily value, right? And so I think it's been very important for us to figure out how do, as you eat less, still get the right um nutrition to your body. And so now, because you eat less, every single bite matters even more. So you really have to enjoy what you're eating, it really has to resonate with you. And you we really want you and hope that you can finish that portion because we know it's good for that's what you need.

SPEAKER_02 10:19

Right. And so another important piece of it is that food tastes good, right? So, how do you feel like these sorts of chef prepared meals can help people learn that it's okay to enjoy their food again? Bruno, what do you think about that?

SPEAKER_00 10:32

Yeah, it has been an interesting discovery for me joining this healthcare industry that I feel like we almost gave up on people when it comes to food is medicine or providing healthy meals. Like uh sometimes I feel like at least without education or when healthy food feels new to you, it almost feels like a punishment. You don't really enjoy it because you're just not used to it, even your palate is not used to it like it. And your body has these cravings around potentially sugar or potentially fat. You really have to rewire your brain. And I think the GLP1 drug is an amazing opportunity for that because now that you don't feel hunger, you don't have the trigger anymore to eat, and yet you need to be excited about what you're about to consume, right? Because you still need to be aware that you, even though you don't feel hunger, your body actually needs food. So it's even a new experience as human beings to think differently and to behave differently. And in that context, because you're not hungry, the only way or that I can think of for you to still take care of your body is to eat food that you will enjoy. So the challenge is really how do we match the guidelines that are provided by Christie, by another nutritionist, by our clinical advisory board, and yet work with our chefs and come up with recipes that people would just enjoy and feel like we when we go to some conferences, sometimes people telling, come to me and say, Hey, eating your meals, I feel like I have flavor from home. Like this is the best victory we get and the best compliment. And so this is what we're trying to do. We are trying to just make sure that every meal you consume brings you joy and is um and it gives you the health outcome that you're looking for. But you have to have this attachment towards this emotional attachment towards the meal so that you can at least want to consume them.

SPEAKER_02 12:14

You guys remember my conversation with Beth a while back, the one that became one of the most popular episodes? Well, Beth is from Tide Wellness, and that conversation is the reason I'm comfortable telling you about them today. So many people lose weight on GLP1, feel amazing, and then six months later, they're back to where they started because the program ended or the provider disappeared or they were never set up for the long haul. But Tide Wellness is built differently. Licensed providers to actually adjust your dosing as your body changes. A real care team you can message when you hit a plateau or have a question or need help. Nutrition guidance designed specifically for how GLP1s change your appetite. And if you've got questions, you can book a consultation and actually talk to a provider, a rare find in this space. If you're looking for more than GLP1s, they also do microdose GLP1 programs, hormone therapy, longevity peptides, and the kind of support that matters when you're trying to fill your best long term. Tide is built with support by a team that really cares. Go to tidewellness.com backslash GLP1 hub and use the code GLP1Hub50 for $50 off your first month. Again, it's TideTywellness.com backslash GLP, the number one hub, and the code is GLP one hub50. Right, right. So Christy, the meals come pre-prepared. And I think as dieticians me and you, we would love for people to learn to cook more and prepare their own meals. So how do you feel like a pre-prepared meal, which is great, convenient, easy, fast for busy people? Like, how do you think that could transition them into learning more about food and like preparing the healthy food themselves?

SPEAKER_01 14:06

I think it can really inspire them. First of all, it can set an example of what a balanced meal looks like using whole foods that they can easily find in their own grocery stores and home kitchens. We're not using fancy restaurant techniques, uh, you know, no molecular gastronomy going on here. This is all these are all like from scratch recipes that you could easily make at home. So that's that's the first thing is that it's really giving them an example and then just inspiring them with the sheer number of flavors that we have across the menu. So it's really gonna open up their palettes and open up their minds to be inspired to maybe pick up, you know, a cookbook that you've had on your shelf for a while and Indian cuisine that you haven't ever thought about making yourself and and perhaps just inspire them in that way too. And the convenience aspect is just simply a reality of the world we live in. So I look, I have a business that's all about culinary, you know, increasing culinary knowledge and skills and getting people to cook more at home. But on the other hand, like I have, you know, two kids and I'm busy and there's nights that we order a pizza just because that's the reality. So I it's having meals like cooking that I is the equivalent to having a home cooked meal is that convenience is just incredible, you know, having access to that and knowing that there's been thought that's that's been put into the the preparation and and the nutritional quality of it.

SPEAKER_02 15:29

Right. Does it come with a recipe or is would that be something you'd explore on your own?

SPEAKER_01 15:33

That would be something you explore on your own. Of course, all the ingredients are listed there. And I think we we have shared recipes in the past for different different blogs and different events, but that's something that yeah, it's not available for every single meal item.

SPEAKER_00 15:46

That's actually something we're working on on the B2B side, which is we want to, like Christy said, it you you're now inspired because you have a very low-effort healthy meal available to you that you enjoy eating, but then now you at some point want to potentially get your freedom back and just eat whatever you want and cook it yourself, right? So, how do we transfer the knowledge from a healthy meal that you might have loved to you being able to quick cook it yourself? So we want to add on top of the list of ingredients access to recipes. We want to work with some chefs and have some videos of how to cook the meals that you've loved, so that you can really just reproduce this yourself and then share it with your family, because the beauty of if those meals are healthy and tasty that you can now connect with around those meals. And that that I think is another way to make sure people really change their diets, is by not feeling isolated, not feeling they are the only one to have to eat those meals, but instead can share the love with others.

SPEAKER_02 16:42

Right. So part of the B2B side, I would assume, is if you bring these meals to workplace, you know, people start to share and learn about the food itself. So, like, what is the goal with that, other than like obviously to get the meals into the workplace, but like on a larger scale, like what would be your vision for healthier meals in various workplaces?

SPEAKER_00 17:03

So, on the in the workplace environment, really the goal is to give education and exposure to healthy food. If you think of it, you're so busy that after school, where do you learn? You know, where do you learn new new things about food? It's either you have a nutritionist pay by your insurance or you get one yourself, or you're gonna learn on TikTok and Instagram. And that's it, right? You guys know more than me that it's a potential problem. So do you spend most of your time at work after that when you graduated? The workplace, in my opinion, is somewhat responsible for the next step around food education. And you have amazing companies already doing a lot of putting a lot of effort into that, and we are part of this. So, really, the idea is to give people access to healthy meals and same as always, make sure that they and they they enjoy it so that they can be exposed to something different. In the workplace, what they are looking for is obviously more productivity, reduce absenteeism, uh, employer retention, and that's been working, honestly. There's already tons of studies from the CDC showing that you you gain like six hours plus of productivity on a monthly basis with the right meals, and um it's it's been interesting for us. But on the healthcare side, what has been a different challenge is like obviously payers don't want to pay for the meals for more than three or six months. They they want to see a behavioral change, and I think it makes a ton of sense. And that's the beauty of those prepared meals. It's like again, you expose them to something so that you get the you trigger a change, you trigger interest at least, and with that interest, now you can guide them towards learning their own recipe, cooking themselves, but it's it removes it it reduces a lot um of friction. So the vision is really to create a full package where you start with meals, you you get maybe after that groceries plus recipes, you cook it yourself, and then when you're done with all that, you just know exactly what to what to buy at a grocery store and and what to cook for yourself. Because some people don't even know what type of veggie to eat or what does it look like, and so that's important for education here.

SPEAKER_02 19:07

Sure. So health insurance is willing to pay for the meals? Like they're not willing to pay for GLP.

SPEAKER_00 19:13

I mean, yeah, in some cases, yes, definitely. You have cases where you can receive food is medicine for a post-discharge after a surgery if you have diabetes or if you have hypertension, in some cases you can have three to six months worth of medically tailored meals sent to you. Yes.

SPEAKER_02 19:30

Interesting. Interesting. I need to like figure that that'd be great.

SPEAKER_00 19:34

Yeah, and that's that's been what I loved about the space is like the real problem in the US, in my opinion, with food diet conditions is like chronic conditions. And to solve chronic conditions with diet, you have to have people who eat better for more than two weeks. It has to be two, three, six months, right? And so for that, you have to have quality food. They need to enjoy those meals to have the right health outcome. And really, triggering a change is like at least three weeks for humans. So minimum is three to four weeks of delicious meals and ideally at least three months, and then you have a program that takes them from uh prepared meals to just uh being self-sufficient.

SPEAKER_02 20:14

Right, right. That's so interesting because I I can see the benefit, obviously, but getting them to pay for literally anything sometimes is a challenge as a health insurance user.

SPEAKER_00 20:27

Yeah, I mean you you have different programs. It's just I think when we talked about this at the conference, I think it's in my opinion, because so far food as medicine has been treated as medicine and not as food, it hasn't delivered the outcome the way we want it, the way we expect them to look like. And we know we have the models, we have the data showing that those medicated our meals work, they reduce ERBC, they reduce peel intake, they reduce A1C level, the everything, right? They it works. But in practice, food has is food. You have to treat it as food, you have to give people delicious food for them to take those meals and s and show in reality the outcome we know should be there based on the data and the studies that we've uh all made.

SPEAKER_01 21:08

I I think that's so important what Bruno just said. If I could just add to it that so many times where every people are looking for this quick fix, and you know, there are so many diets people can go on or can try to receive quick results, but it doesn't mean it's long lasting. So, you know, having food they can count on that they want to come back to time day after day and that delivers on on health and all of their nutrient needs, it's just that's what's you're where you're going to see the real change. And, you know, even with when we're talking about GLP one users, we know there's quick weight loss, but then are they feeling good? Are they feeling energized? Are they feeling strong? You know, are they really feeling like okay, they've lost all this weight, but do they feel good? And a lot of times they're just not feeling that great, as from I'm not a GLP one user myself, but from Research that I've done because they're not getting all those nutrients that they need. And you know, maybe initially we're just focused on the weight coming off, but not on getting all those nutrients that they need to feel energized and strong and right, you know, and ready to tackle each day. Go ahead.

SPEAKER_00 22:17

Just on the workplace question you asked me earlier. Like on the workplace, you have a lot of employees who are eligible to get GLP1. Employee employers have been disappointed with the outcomes, right? Because you might lose weight for the first three to six months, but then the weight comes back. So really you were asking also for the vision, even on the i side with supporting workplaces and their employees under GLP1 is behavioral change. This is just exposing them to healthy meals and reprogramming their habits around diet and making them now fall in love with healthy food and make sure that now their body is craving healthy and not fat or sugar or whatever the diet they might have had in before.

SPEAKER_02 23:00

Right. So as a dietitian, Christy, like like me, do you see that these like teaching people the food is medicine piece and the healthy meals and the with the help of the GLP1 could move us in a population level to a healthier place?

SPEAKER_01 23:15

Or absolutely worse. No, no, no, absolutely. I think it's a very all positive the direction that that this is going because you know we are using less ultra-processed ingredients in our in the meals as well. We're making a big initiative to work on that. And you know, really setting setting great examples for people, whether it's even in when it comes to ordering out, if people are going to be ordering out, making their own food choices, it's it's really setting a great example of you know what balance can look like and all of the variety that they can have. But it's not just a chicken breast and steamed vegetables, you know, that there's I mean, endless, infinite number of food choices that they can make and still get all the nutrients that they need. Um, so there's, you know, as we know, it's not just that we don't have my plate anymore, but it's not just, you know, what what sometimes people might imagine as, you know, a healthy balanced plate. There's that can look a lot of a lot of different ways depending on what the cuisine that you grew up eating and what your food customs are. So that's I think one of my favorite things about this the six whole journey that we've had together is seeing that idea that we've been taught as RDs of what balance looks like and seeing it come to life and through all of these different types of cuisines.

SPEAKER_02 24:34

Right. And I think that the GLP1, you know, at least for me, really helps you actually do the things, you know, because it does reduce those food cravings and the that kind of stuff. So you can finally like really implement all of those things that you knew that you should have been doing from the beginning.

SPEAKER_01 24:50

Makes it easy. Right. And there, yeah, I mean, and there's still like it's reduced that noise, you know, that's what they say a lot of the reduces, the food noise and those cravings for really say sugary foods or um fatty foods. And then, you know, I still think there's education that can be done um to Bruno's point too. Like I used to compare it to say vegetarian or vegan foods like or gluten-free. Just because it's vegetarian or vegan doesn't mean it's healthy, or just because it's gluten-free doesn't mean it's healthy. So just because a fruit product might have, you know, GLP1 on it doesn't mean that it's necessarily healthy. Um, so something that we're really looking at is, you know, not just high protein, like you mentioned, not just fiber, but looking at all of it. Because and I think that's important for people to educate themselves on too. Like what does, you know, what what does health look like? What does balance look like? And just because it might have one of those labels on it or meal tax doesn't mean that that's you know really delivering everything you need.

SPEAKER_02 25:48

Right, right. Yeah, I think that we I I feel that my audience understands the protein, but it's other pieces that they are still struggling with. It's like what does that look like outside of cottage cheese or whatever they think they need to be eating? That it can be it needs to be more than that for long-term health. Right.

SPEAKER_01 26:06

You mean you you need the healthy fats to absorb nutrients and you know, you just you need the whole grains. Yeah, you've got to get it all and small, but it doesn't have to be huge amounts either. Just a variety of pieces of more.

SPEAKER_02 26:19

If you're in a GLP1 and you're feeling overwhelmed and confused and trying to piece together information from random Facebook groups, I built something just for you. This is the GLP1 Hub membership. It's a supportive and evidence-based community led by me and a fellow registered dietitian who designed to help you feel your absolute best to stay consistent with your goals and understand what your body really needs while on your journey. So inside you're gonna find nutritional guidance, support around creating habits, embedded resources, and a community of people who really gets it with no judgment, no misinformation, and no extreme diet plan. So if you're wanting a little bit more structure around your journey and you want real answers and ongoing support, this membership is for you. It starts at just $9 a month, and you can learn all of the details at GOP-1Hub.com and backslash membership or find the link in the show notes and I hope to see you inside. So, Bruno, I just want to ask you kind of a cultural question. I feel that Europeans are a little bit more balanced with food. Obesity rates are maybe not quite as high in Europe. They have a different attitude towards food, some cultures, slower eating patterns, you know, more home cooking, that kind of stuff. Do you think we could be more like that in the United States? It'd be my dream.

SPEAKER_00 27:42

I think it's a great dream to have. And I think we should all just aim for a healthier population, right? Overall, what uh what I'm seeing. I grew up in an environment of uh where on TV they would teach you how to eat five veggies and five fruits every single day. And if you ask every single person of my generation from France, they will tell you, of course, I know this advertisement, of course I know that I need to do that. It's just been very, very efficient. Um, I think staying on top of quality of ingredients that we serve to people is uh, in my opinion, portions are important for sure. But I think Europeans also enjoy food as a way to connect with each other, and there's like a stronger culture potentially around food. When every time I go back to France and I'm reconnecting with my friends, they're inviting me for dinner. This is this is what we do, and they cook. This is our love language, right? So there's there is very importance in making sure we share healthy, tasty food. And also, yeah, I I hear everybody say we walk a lot, we walk around a lot in Europe. So there is truth to that. But I think the quality of ingredients is definitely important here.

SPEAKER_02 28:51

Yeah, I see a I've been to Europe a few times and I see a big difference with the quality of the food and the movement too. Like, I wish we could have more cities like that in the United States, but yeah.

SPEAKER_00 29:02

Well, this is what we are working on too, by having all those chefs from all those different cultures, we want to expose people to different kinds of cuisine. And the beauty of having so many meals available online is like you can just be adventurous and try different food and be exposed to something that again doesn't take much effort, is delivered to you, it's delicious, and then you just um increase your knowledge around different cultures, and oftentimes you're surprised by those meals. Yeah.

SPEAKER_02 29:29

Awesome. Well, Christy, where can we learn more about CookUnity and learn about the GLP1 meals or the other things that you guys are doing? And and keep in touch.

SPEAKER_01 29:38

Um, sure, you can go to cookunity.com and there is a separate business site, Bruno, if you'd like to share that. Um, but there's also a GLP1 balance icon if you go on the homepage where you can see all of the GLP1 balance meals. And keep in mind that while we do focus on protein, that we don't want to overload and have it all in one meal. So you'll see some of our meals. We have a 20 gram minimum, but most of ours have more than that. But it's not really ideally. Research shows that you want to spread it out throughout the day. So that's just something that we've considered too, to not overload, you know, add protein powder to every single meal and just get as much as we can. It's it's okay to have, you know, 20 to 30 grams, 30 to 40 grams in one meal that's actually ideal in terms of um, you know, maximizing that bioavailability. So, you know, you might see some that may seem low to you based on what you think you need, but that's intentional. And you know, that's that's a reason that we've we've kept that in mind in terms of our guidelines. But yeah, there's all of the information is available online. Um you can reach out to me. I'm available as a resource. Bruno, I know, would love to respond to any questions as well. So, Bruno, if you want to share the Cook Unity business site, it'd be great.

SPEAKER_00 30:53

Yeah, it's also you know, cookunity.com slash business, and you'll have a lot of information of what we do on the B2B side, from serving corporations to service to serving um hospitals, clinics, and payers, and uh excited to support anybody in that journey to provide better food to people trying to be healthier. I think it's very important and that's a big, big mission uh for me.

SPEAKER_02 31:17

Yeah, I I I love convenient, healthy things because I'm busy people like you, and it's it's really great for people to have different options like that. So I appreciate both of you being here and the work that you're doing, and I'll be sure to put all those links in in the show notes so people can learn more.

SPEAKER_00 31:32

Amazing.

SPEAKER_02 31:32

Thank you so much, Anna. Thank you. Thank you so much for listening to this episode of the GLP One Hub podcast. I'm really grateful to Bruno and Christy for coming on the podcast and sharing their expertise and their mission with CookUNIT. And I was able to try some of the meals and they are very delicious. I highly recommend them, especially if you are looking for an easy way to learn how to eat healthier in a delicious way as well. And if you need a little bit more support on building your nutrition plan around GLP1s, you can find the store at shop.glp-1 hub.com or in the show notes below. And there you will find meal plans, recipe collections, and my beyond the shop guide, which gives you everything you need to know about nutrition on your GLP 1 journey. And check out those resources, and I'll see you in the next episode.