Fiber, Bloating & GLP-1s: What to Know w/ David Istier

Fiber is suddenly showing up everywhere, from soda and candy to pasta and protein snacks. But more fiber isn’t automatically better, especially when it leaves you feeling bloated, uncomfortable, or confused about what your body actually needs.

Registered dietitian and GLP-1 user Ana Reisdorf sits down with David Istier, founder and CEO of gutzy Organic, to discuss the gut microbiome, prebiotics, probiotics, and why different sources of fiber can feel different in your body. David also shares how his experience helping launch GoGo squeeZ in the United States—and the health challenges he faced while building his own company—led to the creation of gutzy.

For people taking GLP-1 medications, the central takeaway is simple: eating less makes the nutritional quality of what you eat even more important. Ana and David discuss how to look beyond protein and fiber marketing claims, prioritize real food, and find convenient options for days when appetite is low.

**IN THIS EPISODE**
- What the gut microbiome, probiotics, and prebiotics mean
- Why different sources of fiber may feel different in your body
- How fiber became the food industry’s newest marketing trend
- Why more fiber isn’t automatically better
- What to consider when choosing fiber-fortified foods
- Why nutrient density matters when you’re eating less on a GLP-1
- How GLP-1 medications are changing the food industry
- The challenge of combining convenience with real-food ingredients
- David’s journey from GoGo squeeZ to founding gutzy Organic
- What’s inside gutzy’s fruit, vegetable, fiber, and plant-protein pouches

**ABOUT THE GUEST**
David Istier is the founder and CEO of gutzy Organic. Originally from France, David began his career in food marketing and later helped launch GoGo squeeZ in the United States. After experiencing significant stress and health challenges while building his own company, he became interested in plants, prebiotic fiber, and gut health. That experience eventually led him to create gutzy Organic and its refrigerated fruit-and-vegetable pouches.

**CONNECT WITH DAVID**
Website: https://gutzyorganic.com
Instagram: https://www.instagram.com/gutzyorganic

**SPONSOR**
This episode is sponsored by gutzy Organic. David Istier is the company’s founder and joins the conversation to share his experience as a food entrepreneur and his perspective on fiber, gut health, and the food industry.
https://gutzyorganic.com

Tyde Wellness — GLP-1 programs with licensed providers, dosing adjustments, nutrition guidance, and long-term support
https://tydewellness.com/GLP1Hub — code GLP1Hub50 for $50 off your first month

**CHAPTERS**
00:00  The problem with protein and fiber buzzwords
00:24  Why more fiber isn’t automatically better
01:32  Meet David Istier and the story behind gutzy
05:20  The gut microbiome, probiotics, and prebiotics
09:26  How fiber became the new protein
11:29  Acacia fiber and gutzy’s real-food approach
16:07  Different types of fiber and digestive comfort
18:21  Why eating less makes nutrition more important
21:49  How GLP-1s are changing the food industry
24:05  Building and explaining a new food category
25:39  What’s inside gutzy pouches and where to find them
28:39  Closing the fiber gap and improving food literacy
30:39  Connect with gutzy Organic
31:53  Ana’s final takeaways and nutrition challenge

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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_02 0:00

Yeah, and even Starbucks, you know, people are like oh they have all those beverages with protein and it's like, well, look at the amount of sugar and fillers that's in it. Especially for folks that are on GLPs that obviously have s are trying to fix some kind of problem, right, with their health. I mean, you're gonna damage your gut anyway if you do those things. They're hidden. You don't see the effect, it's overtime, but it does take a toll on your gut.

SPEAKER_00 0:24

Sometimes it really feels like fiber is suddenly showing up in everything, from soda to candy to pasta. But more fiber isn't automatically better, especially if it leaves you feeling bloated, uncomfortable, or wondering what you actually need. Welcome to the GLP1Hub Podcast. I'm Anna Reisdorf, registered dietitian and GLP1 user. And today I'm joined by David Aceer, founder of Gutsy Organic. After helping launch GoGo Squeeze in the US, David faced his own health struggles while building a business, and that experience led him to create a refrigerated fruit and vegetable pouches made with prebiotic fiber. We're talking about what the gut microbiome, probiotics, and prebiotics actually mean, why different types of fiber can feel so different in your body, how to prioritize real food when you're eating less on a GLP1, and what the food industry is getting right and wrong about the protein fiber trend. And I want to thank Gutsy Organic for sponsoring this episode and having David come on to share his story. Now let's dive into the episode. Welcome to the GLP1 Hub podcast. I want to welcome David Aceir today. He is the founder of Gutsy, which is a brand that I came across actually on Instagram that makes these amazing fiber pouches, fruit-based fiber pouches, but also pouches now that have fiber and protein, which is the only thing I talk about all day.

SPEAKER_01 1:51

That's right.

SPEAKER_00 1:53

So, David, can you tell the people a little bit about yourself, maybe your professional background and kind of your health journey that led you to where you are today?

SPEAKER_02 2:00

Sure. I'm French originally, but worked in France only one year. So I guess I had some kind of in my DNS some passion for food, good food, real food. Ended up working in England in the food industry in marketing. Actually on one of the first meat-free products called Quarn Foods, which was my foray into better for you foods, if you will, in marketing. And, you know, wanted to come to the US was a big passionate of sport and basketball, American sport. And you know, wanted to come to uh to the US. And uh I came here in 2006-2007 to bring very unique innovation in food that didn't exist in America. And so was the first employee and you know, did the pre-launch and the launch of the first food squeezers in America for kids called Gogo Squeeze, which is a big success story, right? And so while I was at Gogo, many parents were like, hey, what about us adults? You know, the format of the perch, like this, this little baby here. And uh that's how the idea for you know, an adult play on the pouch started and left Gogo Squeeze to start this journey of having fruit and veggies in a pouch. Initially we had a brand called Energy Fruit. We started, didn't go very well. It had chunks, not good in a pouch. And so it didn't go very well. And at that time, uh, you know, I had put all my savings and friends and family invested, so a lot of pressure on me. And but didn't want to give up and uh, you know, was almost bankrupt a few times. So it started to you know take a toll on me physically and mentally, and I mean to to a degree I was kind of at some point kind of depressed and also uh started having tons of issues with acid reflux, you know, rashes and all that stuff. So really believed in a patch format. I just thought we didn't have the right uh the right ingredient in uh the right formula, if you will. And uh through that journey of struggle, personal struggle health-wise, I ended up going to see an herbalist in New York where I live and discover the power of plants to eat my body. So a lot of the ingredients you see today in Gazi kind of stem from that experience, or low point, if you will. You know, a lot of botanicals we have in our products like ginger, dandelion, and prebiotic, which I didn't know anything about, which are specific type of fiber, the fiber that are actually the good food for your gut microbiome and your and and your good bacteria in your body. So that was kind of the R moment that basically was like, hey, let's let's do something in the perch with those types of ingredients, and that's when we pivoted to Gutsy in 2017-18. And the name is basically rooted into my whole experience, if you will, of the American dream. So Gutsy is kind of going for what you believe and not giving up, right? And it's also a play on word with gut health, right? In the mix, so it's kind of a double entendre, if you will. So that's how it all started with a struggle, but also with an experience in marketing and food as well.

SPEAKER_00 4:54

Sure. So you're the kind of traditional entrepreneur, run yourself into the ground, you gotta take a break for a second and then regroup and it comes a new like new business idea.

SPEAKER_02 5:03

That's right. And uh how to survive, right, when you really believe in it.

SPEAKER_00 5:07

Yes, yes, definitely. It's always always inspiration to be found even in the uh lowest points, maybe.

SPEAKER_02 5:12

Most of yeah. It's often in the lowest point that you dig into and know who you really are. What you what your motivation is, right?

SPEAKER_00 5:20

Right, right. So what did you learn from this journey or from the the naturalists that you worked with about the gut that maybe you didn't understand before?

SPEAKER_02 5:30

Yeah, I mean, you know, you you kind of everybody talks about gut feeling, you know, gut punch, all those things that start right here. But you don't really know where they come from. Um but you know, like looking at the power of plant to heal, like I really kind of and pre discovering prebiotics, I really kind of discovered, you know, the microbiome and the importance of the gut and white at the at the center of our body. And so I really started being becoming passionate about learning more about it, uh, reading books, and also, you know, I ended up taking a nutrition course at Cornell University to ground myself into, you know, understanding the foundation, like although I had experience obviously in food and uh you know product development, uh, you know, I didn't really have the foundation as far as nutrition, basic nutrition. So, you know, so it was the start of a journey of self-education and and learnings around nutrition and how it affects the body and and and also you know the gut specifics.

SPEAKER_00 6:26

Right. So can we define a few of the words that you said? You said microbiome, prebiotics, probiotics. So can we like just start with the basics? Because these words are thrown around a lot. And now there's probiotics. I think that people don't know what the heck's going on.

SPEAKER_02 6:40

Right. And so if you start with microbiome at the elevated level, you know, the microbiome is like basically it can there's different types of microbiome. There's a skin microbiome, which is where the bacteria on your skin, right? Which is the first barrier of contact with the the outside world. But you also have, you know, the gut microbiome, which is basically where you have the most bacteria, trillion, trillion bacteria in your body. So when I refer when I talk to the the microbiome, I mainly refer to the gut microbiome, which is right here, right?

SPEAKER_01 7:12

Sure.

SPEAKER_02 7:13

And and so that's an ecosystem that's alive with a lot of bacteria, some good, some bad. And in order to have what we call uh osmosis and not be in this biosis where it's all off and that's where disease starts right here, uh, you gotta make sure that you take care of your good bacteria, right? And they are more important than the bad ones in the process, so it's all balanced. So when it comes to that, you know, like uh bacteria are basically what we call probiotics, right? So when you look at fermented food and and and so on, they have like what we call probiotics, and those are basically the good bugs that we need. And we have, you know, it's it's very tricky because we have about it's not just about how many we have in our body, we have trillions, but it's also the type of species. So there's about 4,000 species of different bacteria or bugs, if you will. And it's all about like making sure that you have a very diverse microbiome. So, you know, it it can basically fight the bad guys in the process. So when you have yogurt, you know, you have kefir or you have kombucha, you add a bit of those billions to the trillions, so it's a bit of a drop in the ocean type thing, right? So that's a probiotic kind of angle. And people are aware a little bit of probiotics, that's where it starts, and then it becomes like prebiotics, what is this, right? And basically a prebiotic is a type of fiber. You have two types of fibers. You have the one that are soluble and the one that are unsoluble. So the unsoluble ones are really the one that you know you think about metamusol originally in the supplement world, like our ground mass fiber. They are the things that basically don't ferment, so they basically get pushed out and it flushes it out of your system, so it helps basically regularity and all those things. The soluble ones are the type of fibers that basically uh get to your gut and they ferment in your gut and they become the food or the nutrient for all those good bugs, right? And so very underrated up to now. Fiber used to be not the super sexy word, it's not it's not a new modern word, right? We shouldn't we no we should not say anything about the word fiber before. But the best fibers are really the probiotics, right? Because they are the food and they are super underrated as far as like what it does to your overall health and your gut health specifically.

SPEAKER_00 9:26

Sure. So just like anything in the United States, we hear something's good, and so we're gonna go crazy on it, right? Protein is good, let's put it in candy. Like what just load it up as much as you can, or fiber is good, let's fiber max. So fiber is good, beneficial for all the reasons you mentioned, but how should we think about it in terms of our diet and adding it to our especially for GLP1?

SPEAKER_02 9:50

Yeah, I mean, so it's you know, it's a it's a buzzword now, fiber, right? It's a new protein. We were like way, I mean, we we didn't we don't follow trends, right? We we we do what we believe in and it takes time. So we started this journey, as I mentioned, like in 1718. And way before everybody was talking about like prebiotics and it was the infancy of it. And now everybody's talking about fiber, or I need to, and they put in fiber and everything, right? Uh and not all fibers are created equal, right? So you also have to look at the type of product that you eat. Like you mentioned candy with protein and stuff, so people are now, oh, it's okay, there's protein, so I can eat that candy. There's no there's zero sugar, yeah, but there's ton of fillers and sweeteners. So there's a lot of underlying things, and sadly, you know, uh in the US, like a lot, like the regul the way the regulation is, you don't have to declare some of those ingredients in your ingredient list. So, you know, you have a protein, for example, depending on the source of protein, it might be full of additives and fillers, right? Alcohol sugars, whatever it is, you know, you don't know. And so, you know, for for us as Gazi, it's really about starting with a clean product that's real food. You know, we talk a lot about processed, ultra-processed. We are processed food, obviously, but we are not ultra-processed, right? It's all our products are basically organic blended fruit and veggies in the mix. We do not even add any kind of flavoring, even what we call natural flavors, which don't really uh exist per se, uh, or coloring or any of that stuff, right? It's just blended fruit and veggies, and that's why we are in refrigeration, because you gotta keep you gotta preserve the product. And so with that, we you know, we've decided to add acacia fiber. And I call it the queen of probiotics because one, it comes from Africa, where centuries and centuries of Indian and African population have been feeding and healing with there's ton of scientific studies behind. But the beautiful thing with acacia, unlike other sources of fiber, like for example, a lot of inulin like chicory root or gerizal artichux, acacia ferments very slowly in the body. And so it's much more tolerable. You know, you can have a lot more of it with, you know, inulin, it will ferment fast. And so after three grams, your body starts feeling it. And you get bloated or you get constipated or whatever it is, gas. It's not very pleasant, right? In the mix. That's why a lot of brands you see with inulin, they have very little amount of fiber, unlike our product in the mix. So, you know, acacia is beautiful for that and it's also super clean. It's one of the most expensive fiber out there. So it's also a thing where it costs money to put it in your product. But for us, it's very important because we, you know, we're all about enhancing gut health or your gut, not damaging it. So there's no fillers. Like even in, you know, when you look at our new line with plant protein, it's been a very tricky product to make and to blend because even there we don't have any flavoring, we don't have any added sugar. And we have seven grams of plant protein that comes from basically the purest source of organic yellow, uh yellow peas sustainably grown in the US. Nothing else. So very not a cheap ingredient, but very qualitative. And obviously, eight grams of fiber that comes obviously from some part of it from the fruit and with acacia for the prebiotic effect as well. So to do that and to blend this without any added sugar, without adding flavoring, because most brands add flavoring, it's extremely tricky, right? But our premise is basically the cleanest product, real food first, right? Real ingredients that actually do good to yoga and do good to your body.

SPEAKER_00 13:33

So was the tricky part like making it taste okay? Because it tastes pretty good.

SPEAKER_02 13:37

Yeah, I mean, so you know, so we have two ranges, right? We have the what we call our fruit and veggie range, which are basically blended fruit and veggies, sometimes with botanicals, with fiber, which is basically a bit more like no-added sugar, but it's a little sweet. It's got it's very tasty, very smooth, very, you know. This is a bit more like closer to a smoothie or a yogurt, so it's a bit thicker. And so you know, you have a it doesn't taste as sweet, obviously, because you have less of fruit, it's a bit more of a balanced movie. And so you have it's a bit of a compromise between getting more macro and the test, right? So it's it's it's all a balance. And you know, we could easily add, you know, uh some sugar in it to make it taste sweeter, uh, but we decided not to do that.

SPEAKER_00 14:21

So I my opinion that it's sweet enough. Sometimes things are just too sweet.

SPEAKER_02 14:26

Yeah, I mean the American palate is loves sugar.

SPEAKER_00 14:30

Yes.

SPEAKER_02 14:31

In a mixed part. Yeah, we try we, you know, our co is to really it's all about old foods and uh, you know, simple ingredients in that respect.

SPEAKER_00 14:41

Right. 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 who 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 feel 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 TideT Y D E wellness.com backslash GLP, the number one hub, and the code is GLP1Hub50. So can we talk a little bit more about the different types of fiber? Because you see a lot of products now that are fortified with fiber. I mean, there's soda with fiber, there's, you know, pastas that have like 40 grams of fiber and all sorts of stuff like that. So what types of fiber are those people or those products using in general?

SPEAKER_02 16:25

Yeah, I mean, they're more inulin-based, you know, and so back to the conversation, it's like it it's it's more, you know, it's not as gentle on the body in the process. So our our role is, you know, when you think about that is a gut uh gut gut crisis in America. You know, you think about two-thirds roughly of Americans nowadays have some kind of gut issues from you know, it it goes from just bloating or discomfort, constipation, or even like a lot more serious stuff like IBS and so on. You know, so you think about that, it's it's it's basically it's a problem. There's a lot of discomfort. So our goal with our brand is to, you know, try and we're not putting 20 grams in there or whatever. We just like, you know, like eight grams of fiber is one third of the daily requirement. Uh we say you should have a gut e a day, uh, you know, it's one third of what you should have. And the thing is, for me, it's very simple. It's like it's going into everything, which is okay. But a lot of people, you know, are like, oh, I can't, I don't like fi, my body doesn't like fiber because I'm responding to 30 grams in pasta or whatever. And the the the lack of, you know, the problem with gut health in the main in the main place in America is due to the lack of people eating enough fruit and veggie or or enough planned food, right? And guess what's in plant foods? Fiber. You know, any so only 5% of Americans eat the daily recommended amount of fiber. And so it's it's the most underrated thing you can do for your health at the end of the day. The challenge is to make it, you know, convenient, affordable, and also pleasurable, right? So in order for people to stick with it. And that's what we're trying to do with Gudzi, you know, for two dollars on this, you know, you can have like, you know, a portion of fruit and veggies with actually five different types of plants in it that are all organic, and with eight gram of fiber, with you know, six to five grams of probiotic from the best source, right? In the mix. So right.

SPEAKER_00 18:22

I think that people want things that are convenient because it does seem sometimes overwhelming to like go get all these vegetables and then figure out how to cook them, make them taste good and yeah.

SPEAKER_02 18:32

It takes time, you know, and and we're all busy and everybody is running around and and that's a challenge, right? And people forget to eat or and so on and so forth. So and also, you know, with with now like with GLPs, obviously the GLP landscape is really changing the way people are approaching food and also eating in a process, and the way they feel about the food. And this, and you know, everybody's focusing on, you know, GLP one is all about weight loss, but it it's it's also about you know making sure that like if you eat less, you have to make sure that you eat even more so the right nutrients in your body, and you just don't double down on stuff that's not that's gonna be anti-calories, which is a lot of food in America. Mix. So, you know, I think it's when food feels different, uh especially some folks have, you know, digestive issues when they're initially when they're on GLPs, or you know, the day or so you have GLPs, like people feel a lot of discomfort, you know, they are and stuff like that. It it's very important that, you know, they get the right nutrients, especi specifically fiber. And you and you see it also with you know the gut crisis and um the chronic disease that are like popping up everywhere, like you know, the stats around not one, but I f I forgot what the number, but it's a a high number of people have not one chronic disease but two.

SPEAKER_01 19:54

Yeah.

SPEAKER_02 19:55

Nowadays, and and you look at the rise of, you know, in young people of colon colloc collectoral cancer and stuff like that. And it's you know, a logic is also due to the fact that you, you know, f again, fi people are not eating enough plants and they're not eating enough fiber, so you're not flushing your body and cleaning your body properly. In the mix. So, you know, so the the I think the the misconception with GLPs is like it's replacing nutrition. Every big company is responding to this and has been we we are we were not built for GLPs. We were just it just happened that it's it's a good companion fire, right? In in the mix. And for us, it's just actually making, I think GLPs are making nutrition more important than trying to replace it. It's making sure that what you whatever you eat when you eat less, eat for the best, the best you can have. And also real food that you enjoy, right? Not just trying to get protein, whatever it is, or you know, what source of fiber you're gonna get from a candy or something.

SPEAKER_00 20:54

Right, right. Yeah. I I've I've received in the last few months protein candy, protein chocolate bars, protein brownies, you know, brands send send things, but it's interesting how why don't they make something protein that's you know not candy, but yeah, and even Starbucks, you know, people are like oh they have all those beverages with protein, and it's like, well, look at the amount of sugar and fillers that's in it.

SPEAKER_02 21:17

And so it kind of defies of the especially for folks that are on GLPs that obviously have are trying to fix some kind of problem, right, with their health. I mean, you're gonna damage your gut anyway if you do those things. They're hidden. You don't see the effect, it's overtime, but it does take a toll on on your gut and you know, all those things like additives and and stuff. And and and protein sources are the the worst for adding fillers and and whatever. Everything goes in there.

unknown 21:45

Right.

SPEAKER_02 21:45

And you don't have to declare it on the ingredient list, so you don't even see.

SPEAKER_00 21:49

Mm-hmm. So how are you seeing from the inside of the food industry, like how are you seeing the GLP one's sort of influencing the way maybe other or companies are thinking about nutrition? And food and what they're producing.

SPEAKER_02 22:01

It's a major it's a major revolution. It's I mean you you you brought you mentioned some of those products, like everybody that has some kind of a tree is trying to jump on it and and use buzzwords to be part of it, right? And to kind of I would say to trick or lure people to believe that it's okay now because you know you're gonna get your protein, don't worry. Still have a candy or whatever.

SPEAKER_01 22:26

Sure.

SPEAKER_02 22:27

So it is impacting companies, and I think for us, you know, my my vision, what we we started this journey over 10 years ago, and my mind was where we are today, which is like we were 10 years too early as far as the trend, right? We were way before the trend, and now now we're right on it. And I think there is a I mean the biggest challenge for us with what we're doing is you know, we're we are creating a new category because our product, you see a patch, you're like first, is it for it's for kids? No, it's for the family, but it's also for adults. So we have to educate people about it, right? And then it's like, no, where do I find it? I find it in the apples and next to Google Squeeze. Well, this is not there. This is in a perimeter in the fresh snacking category where the good stuff is, next to you know, your cut fruits and your sliced apple and stuff. So we have to educate people, like, where do you find it? Right? So we have many barriers, and then it's like, well, is it for me? Is it not for me? You know, it's it's not like a prebiotic soda where you had a soda, you enjoy soda, and now you want a better soda. So it went from you know soda to regular soda to you know diet coke to you know coke zero to and it's like probiotic, right? It's a new thing. So it's an easy point of reference for people to be like, hey, I get that. It's a soda. We are trying to educate people on many layers, which is the hardest part for us to do, right? And so it takes a lot of time and it takes a lot of education. You know, we're talking about fiber, different fibers, even probiotics. Like a lot of people are like, probiotic, probiotics, is it the same? Like, I know it kind of does something to my gut that's positive. No, don't know what, right? Sure. So those all those layers of education, uh, the more layers you have, the harder it is to educate and the more expensive. And so we've it's a bit of a gutsy journey. You have to be a bit uh nuts, if you will, or to kind of go into and trying to educate people on all those things. But we it's that's why it's been taking time because we started in an office with a bunch of retailers. Initially, produce buyers were like, you do go talk to the Apple Source car, you don't belong in this set. And we we got one and we built it properly, and you know, we took another one, we showed it works, and now we're building it, and there's no question mark about where does Gudzi belong. And the other thing that we've done is we brought what we call eating for the rainbow, which is with GADSI, you have all those different colours of product, which basically each of them have five different types of plants. And you know, nowadays experts say if you want to eat healthy, not only you should eat fruit and veggies, but you should have at least 30 different types of colorful plants a week that you put in your diet because it's also about the diversity. Each color, you know, does something, the nutrients bring something different, right? Some for immunity, some for minerals and vitamins and so on and so forth. So we've got the, you know, we've created this beautiful rainbow, like the real rainbow, right? Not the artificial one of candy. There's the rainbow, but actual rainbow from nature in the first place. So, you know, so we are trying to do things the right way, and when you do that, it takes time and you have to be patient and you have to really have strong belief because it's not easy.

SPEAKER_00 25:38

Right. So in the pouch, like how many servings of fruits and vegetables.

SPEAKER_02 25:43

So it's one serving of fruit and veggie in each, pretty much. Because, you know, remember it's 3.9 ounces, so it's it's tiny might mighty, right? Um in it. And but we blend a lot in there. So you can see on this one it's our super green. You have apple, spinach, kiwi, kel, and obviously you have prebiotics in it and fiber. And so we tried, you know, you can see this one, which is one of my favorite, which is our mango turmeric. It's part of our botanical line with apple mango. We have a bit of banana in it, dandelion and ginger. A bit fiery zesty, but very delicious. In a mix. So yeah.

SPEAKER_00 26:20

Okay. And so are they widely available at most grocery stores?

SPEAKER_02 26:23

So we're very uh we're very strong on the East Coast where we started. So uh the majority of uh supermarket on the east, in the produce section, when you go into where the cut fruits are and the sliced apple, you know, we are in Michigan with Meyer and Kroger, very strong in an office with Stop and Shop Shop Right, all the big retailers, Wegmans, and Anaford. And then as you go in the southeast, we are very strong with Aristotle and the Carolinas, Food Lion, Ingalls, and then Publix in Florida, and then in Texas with HEB as well. And we recently, about a year ago, we launched our multi-pack, our best flavor, in four packs at Walmart, and we are in about 900 Walmarts across the country in produce as well. Pretty much in most states, like much more east, obviously, like strong in Texas and Florida. And more recently, we, after sharing for four years, we are in 250 Target stores in in their fresh selfie snacking set, which is a bit more modern because you have on Superna Farm in there, which is a baby food company. You also have like snack bars like Perfect Snack.

SPEAKER_00 27:28

Yes.

SPEAKER_02 27:29

In this set, and so you know, 250 stores in that set at Target, we just launched about two months ago. We're expanding. So, you know, we're slowly going west in a process. You you can buy through, you know, we overindex on uh retailers' websites, for example, at Walmart on Walmart.com, 60% of our sales come from people buying the product on the dot com at Walmart.

SPEAKER_01 27:54

Yeah.

SPEAKER_02 27:56

And we what we see is that we're bringing a new consumer that's more uh high, you know, higher income, very digitally savvy. That's a mom often looking for a product for herself and a busy family.

SPEAKER_00 28:09

So yeah, I'm a Walmart.com shopper. I don't even go to the grocery store anymore. Walmart just delivers to my house.

SPEAKER_02 28:16

And they they're doing a great job, you know, and they're doing more and more perishable product, and which we are part of. So it's a challenge because we're not sold on Amazon because our product requires refrigeration. Which which which you know is a barrier when you're trying to bring more people and educate more people.

SPEAKER_00 28:32

Right.

SPEAKER_02 28:33

But our partnership are with retailers and we also need with Instacar as well, pretty strong with Instacar.

SPEAKER_00 28:39

So what are you hopeful for the future when it comes to gut health and people's understanding of fiber and their chronic disease?

SPEAKER_02 28:46

I think I mean the biggest goal is basically like how do we bridge that fiber gap, right? And make people eat more fiber. I mean, as I mentioned, 5%, it's very, very small, right? So, you know, this trend and you know, with people saying our fiber is a new protein, hopefully that keeps on building in the mix. And and I think, you know, hopefully through GLP1, like that there is more education around nutrition for people. Just basic stuff about like understanding how to read, you know, labels and food labels, also there's still a lot of hidden stuff that you don't have to put on your packaging. A bit more transparency. So you do have a few food apps that are trying to help consumers do that. Like Yuka. I don't know if you heard of Yuka. We have five stars, like we have like I think we're at 100% on our plant, our plant stuff and 95 on our protein smoothies. And a few other apps like that, which I think we that's what we need. We need a voice where consumers can trust that they can scan things and understand a bit better what they're buying, you know, in a mix. And for people to eat more plant foods, I think plant food is good. Plant food, you know, had a had a bit of a bad rap because of the whole thing about meat, you know, feck meat stuff and what it created and like again it kind of I think it gave a bad rap to for for people because initially they thought that it was healthier for them to eat, you know, impossible foods and those guys. And then when you look at the list of ingredients in it, there's a lot of additives in it, and then you're like, well, okay, I understand the environment aspect of things, but from a health standpoint, is that really, you know, improving my health for now? Mm-hmm in that respect. So, you know, for us, so everything goes into plant-based now, you know, like plant yogurt, all this stuff, but the real plant food at the end of the day, fruit and values.

SPEAKER_00 30:34

Yeah, right. Simple. They want to make it complicated.

SPEAKER_02 30:37

Yeah, exactly.

SPEAKER_00 30:38

Awesome. Where can people find out more about Gutsy and and what you guys are doing?

SPEAKER_02 30:42

Yeah, so we you know, we're on Instagram and TikTok under Gutszy Organic, so like Gutsy G-U-T-Z-Y, organic, and also a website on Gutsorganic.com where people can find out a bit more what we're doing, where we're selling. Um we just got a uh a new partnership we're super excited about, again, that kind of showcase like how clean our ingredients are. We just, I don't know if you know uh whole 30. Yeah. So we just did a partnership with all 30 where we're not all 30 approved. Recently we met with the the founder at Expo West, and she just discovered Getty and she fell in love with Getty.

SPEAKER_01 31:17

I bet.

SPEAKER_02 31:18

And so yeah, we have a great partnership with them. They are they are another company that have basically helped people trying to understand like why they're feeling the way they are with their body and trying to disconstruct, you know, piece by piece and going back to the basic to understand what your body is responding to.

SPEAKER_01 31:34

Yeah.

SPEAKER_02 31:35

And how to build back the foundation, right? So yeah, so we're super excited to be associated with uh whole furry and and and those kind of partnerships because it's all about you know trying to improve the health of Americans.

SPEAKER_00 31:47

So yeah, well, keep up the good work and thank you so much for being here, David.

SPEAKER_02 31:51

Thank you so much, Anna.

SPEAKER_00 31:53

Yeah much for listening to this week's episode of the GLP1 Hub Podcast. I hope that if you see the gutsy pouches out and about, that you give them a try. And I think that's a great option for GLP1 users, especially the ones that have the protein and the fiber. Easy to eat, tastes good. Great, great option for low appetite days to still get in your protein. And remember, we are running a three-week challenge to help you create your own nutrition framework that works for you, your lifestyle, and any situation. I don't want to give you another meal plan, although I do have those available. I don't want to just like tell you eat this, not that. I want to help you take control of your diet and your health so that you can know exactly what to do and feel confident whenever you are faced with eating uh wherever you might be. So if you want to get information about that, make sure that you are on that steady state newsletter. You can find the link in the show notes below. We will kick off on August 17th. And thank you again to Gutsy for sponsoring this episode, and I'll see you in the next one.