episode 263: your trigger food toolkit
“Once I start, I can’t stop.”
You’ve tried not keeping these foods in the house. You’ve tried willpower. You’ve tried “just one.” You’ve tried swearing them off forever.
But every time that food shows up … you lose control.
In this episode, I’m walking you through the exact process I use with my clients to break the cycle. Not with more restriction. Not with “just eat intuitively and hope for the best.” And not with a free-for-all.
With structure. With skill. With actual behavior change.
I’m talking about:
* Why avoidance keeps you stuck (even if it feels like control)
* What hyper-palatable foods are actually doing to your brain
* The graded exposure method that turns down food noise
* The five-step structure that changes everything
If you’ve ever felt like certain foods are a life sentence, this one’s for you.
Save it. Share it. And listen with a notebook nearby.
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263
[00:00:00] Hello everyone. Welcome back to Diet Diaries. I think this is episode. 2 63, I'm pretty sure, and I've kind of been promising this one for a while. I'm gonna dive right into it. We are gonna talk about trigger foods. Um, and this episode is really prompted by a lot of messages I've been getting from women.
It. Um, in dms, I've been doing this thing where I'm kind of offering like some free coaching where people, you can message me and I'll sort of give like some prompts for that. And a lot of the questions I've been getting from people are around trigger foods. The once I start, I can't stop kind of foods.
And this is something that I talk about, not with every single one of my clients, but I would say about 85% of them struggle with this. And so we are actively working on skills within one-to-one coaching. To help them work through this. And I'm gonna share a couple of cool, um, stories and outcomes from clients over the years who have made incredible, incredible progress with this.
Because I think this is one of those things where you, this feels like [00:01:00] a life sentence. Like, I am never gonna be able to have peanut m and ms in the house ever. Anytime they are around, I'm going to eat the entire container and then I'm going to feel like shit, and then I'm gonna have to like, start everything, whatever I was doing all over again.
And I. Promise you that you are capable of having peanut m and m or whatever your trigger food or foods are around. And this is kind of what I wanted to start off with a little bit was like the story that we have around this, because it's based on our lived experience, right? So. Right off the bat, the whole thing gets set up by being told that certain foods are bad, right?
Nobody is triggered by chicken breast or roasted broccoli or salad or, um, like rice, right? Nobody's triggered by that. We're triggered by sweets, by chips, sometimes by pasta, um, by like maybe certain, like really savory snacky foods. Um, and the reason that we are triggered by those things is 'cause [00:02:00] we are told they are bad from the very beginning, from when we are old enough to understand what food is and understand the difference between good and bad.
We're told those foods are bad, that they're fattening, that they're bad for you. They're called junk food. You're only allowed to have them on certain occasions. Those are foods you're given as a reward for eating other foods, right? There's so many mechanisms and so many cultural standards in place that.
That create this belief around these foods. Then on top of that, you have the actual nature of the food itself, right? You've probably heard me talk about, and lots of people talk about this word, hyper palatable, right? Um, hyper just meaning like a lot of excessively slow or overactive. Um, excessively. So overactive and palatable meaning like, like tasteful.
Um. And not tasteful in like a classy kind of way. Tasteful in like a tastes really good, right? So if you think about peanut and m and m's or salt and vinegar, potato chips, or like a Ben and Jerry's, like chunky ice cream or a cake that has like layers of cake and frosting, right? Where there's a combination of flavors and textures, sometimes [00:03:00] temperatures, and it lights up your brain in a very powerful way, in a way that our brains were not.
Really meant to be lit up by food, right? There is an evolutionary mismatch between where we have evolved as humans and where our food supply has evolved over the last 100 years, and our brains have really not caught up to be able to deal with some of those foods in the most effective way. So it was really a combination of, I would say, nature versus nurture stuff happening.
And that's really interesting and I think it's super helpful to understand that because we place a lot of blame on ourselves, right? I'm not motivated, I have no willpower. I'm not self-disciplined. I didn't try hard enough. I'm lazy. Yeah, and it's not really any of that at all. It's a combination of some physiological scientific factors around how this food is made up.
It's a combination of cultural, societal factors and then the biggest piece that we actually have control over, 'cause those other two things we don't have control over. Is the absence of a [00:04:00] skillset to be around these foods in a way that works. It's not something that we are very, very few of us are ever taught.
And I'll tell you that the women who I work with who don't have issues with trigger foods are the women who were given skills growing up, whose families talked about and used these foods in a much more normalized, regulated way than most people. So it makes total sense. I'm like, oh yeah, well this is, this is kind of on point.
Um. So this is kind of the cycle we get trapped in, right? I'm going to use, um, let's just, let's go with peanut m and ms. Let's go peanut, peanut m and ms, right? Because when I think peanut m and ms, I think of like the big, like the Costco jar, the plastic jar with like the big round lid, right? That people might have in an office or some people will keep at home and I had a client, I have to take a drink that we did around a, we did a lot of work around p and m and Ms.
And the outcome of her story is really interesting and I'll talk, kind of weave it in as we go through, as I go through the episode. Um, but you believe peanut [00:05:00] M are junk food. They're bad for you and anytime you eat them, you are out of control. So you do not buy them, you don't keep them in the house and you don't buy them, but then your kid brings home a pack from a school party or.
I don't know. Your husband's, your husband knows it's your favorite candy, and he's trying to do something sweet for you, and he brings home a bag and you wanna be like, fuck you. But instead you're like, oh, thanks. That's so nice. Or maybe you just tell him, I wish you hadn't done this. It comes, it, it, it enters your orbit of existence for some reason, in some way.
And you have them and you're like, oh my God, these are fucking good. And you eat the whole pack. And then you're like, I feel like shit. See, anytime I eat them in five seconds and then you go to the next thing. Well, I've already kind of like screwed it up for the day. Let me go have this, let me go have that.
Let me go grab this thing from the cabinet. Fuck it. Let's get like a giant pepperoni pizza and four pints of ice cream. Right? And maybe I'm being a little dramatic, but also maybe not so much. Um, and what happens is. You tell yourself you can't have [00:06:00] it around. You don't have it around. You don't have it around.
You're like, it's not, I'm not eating it. I'm good. I fixed the problem. But then as soon as that food enters your orbit and you eat it, you feel out of control and you overeat the thing and you feel like shit. So then you tell yourself, look, see, I was right when that food is around, I can't control myself, and I.
I go off the rails, right? Once I start, I can't stop. I have no self-control. I cannot have that food around. So you swear it off again. You cut it out and you're like, I'm good. I fixed the problem until it shows up in your life again. Inevitably round and round and round you go and I know you know exactly what I am talking about.
'cause that is the cycle. But here's the thing, if you never have that food around, you will never learn how to be around it. That's like the great irony of the whole thing. In order to be able to not go into fuck it mode and to not feel out of control, and to not go off the rails with that food around and feel like shit, you have to learn how to have that food around.
You have to [00:07:00] expose yourself to it. Scientific. Fact, and I say scientific fact in terms of behavior, behavior change from like a psychological standpoint, but also in terms of the ways, the way that our human bodies adapt to new stimulus and new inputs. And I've talked about this in other episodes, so I'll share one, like one, you know, kind of anecdotal example here that I think is relevant.
Because like with strength training, right? If you were to go in the gym and try to deadlift 150 pounds, you'd get hurt. If you had never strength training before, you would get hurt. And then you'd be like, see, this is why deadlifting is terrible for your back. You just go in the gym and you get hurt. I'm never gonna deadlift again.
And then so you don't deadlift again, and then you go to pick up a heavy suitcase six months later and you hurt your back again and you're like, oh, see? Can't lift anything heavy. Anytime I lift anything heavy, I get hurt. No. It's not, you don't get hurt. Anytime you lift something heavy, you're getting hurt when you lift something heavy because you never expose yourself to heavy things.
And that's why strength training exists, um, in this paradigm called progressive [00:08:00] overload, where you start light and you slowly add on a little bit more weight and a little bit more weight, and a little bit more weight, and your body adapts. This is the same thing. You have to learn how to adapt to having these foods around, and you have to do that in a very, very structured way.
And that is what I'm going to walk you through today. So this is gonna be one of the most useful, actionable episodes that maybe I have ever done or certainly done recently, I think. And you are going to want to save this one and share it with all your friends. Guaranteed because this is really gonna transform the way that you think about these foods.
Hopefully I've already started to do that a little bit, just to give you a little bit of a reframe as to why you feel the way you feel around these foods. Right. Kind of going back to the first couple minutes of the podcast, so a big part of this that is kind of like the umbrella that goes over the structure I'm gonna walk through is giving yourself permission.
Right. So what often happens with these types of foods is we, we [00:09:00] rule them out. They are out, they are not allowed, they are off the table. They, I, I'm not allowed to eat those foods. Until it ends up in your, in your orbit, in your personal space for some reason out of your control. Or let's say you're out to dinner and someone orders a plate of fries or they order a big dessert and you're like, oh my God, I really want some, or everyone's having some, I'm gonna have some.
Or your quote unquote, willpower is feeling low. You're like, I'll just have one bite. And then one bite turns into six bites of 10 bites. Let's order three more desserts. Or I'm gonna go home and I'm gonna buy a Snickers bar on the way home and I'm gonna go eat all my kids' candy when I get home. 'cause I've already blown the day.
Um. When you, this is separate, but related. If you only allow yourself to have these foods. In certain situations, meaning when you've already blown it and you say fuck it, or it's like a designated cheat day. Um, you never give yourself the chance to know if you want more and when you really want them. And so, part of this work, I'm not gonna go super into [00:10:00] this.
I might in another episode, and I've, and I've done a couple episodes about it in the past. I will try to find them and link them if I can. I'm not the best with that. Um. Is giving yourself unconditional permission to have those foods. Now, I wanna say that some of you might be familiar with the intuitive eating process, and unconditional permission is a huge part of that.
But the way that I coach it is different than an intuitive eating. 'cause an intuitive eating, it kind of comes along and most people experience is like, oh, it's like a free for all. Oh, cupcakes are my trigger food. Great. And I'm allowed to have cupcakes whenever I want. Great. I am just gonna eat cupcakes all the time.
And people go through that and they gain weight. And sometimes for some people, that is a helpful part of the process, but it's not a helpful process for everyone. And for some people that can be very, very triggering in a different way. And so the way that I coach permission is with a lot of structure.
And that is what I'm gonna walk you through. So it's the permission to have this thing when you want it, not just when, um, a circumstance tells you or it's a cheat day or you've already blown it. So it's like, fuck it, I might as well go [00:11:00] all in. Um, because really going back to like the, the exposure thing, this is really about graded exposure and you need to practice, and I use that word very deliberately.
You need to practice having these foods around in a very, very structured way. That is how you are gonna develop the skillset to be able to have them around in any situation and be able to make a thoughtful choice and either eat it or not eat it. Eat as much as you want, or as little as you want, and feel great about it no matter what your choice is.
So we're gonna start to walk through this. I have a lot of notes and I wanna make sure that I'm not like skipping anything. So I'm gonna take a quick drink.
Okay, let's dive in. So, and as you're listening to this, I want you to think about this. I want you to kind of like do this with me in your head. And this is the process. This is a process I work with all my clients. The client I mentioned earlier around peanut m and ms. Wore her thing. And so [00:12:00] the way we started, right?
She used to keep, her family used to keep those big Costco sized jars of peanut and m and ms in their house. And from day one of us working together, it was something that we talked about. She really struggled where she would be eating like handfuls and handfuls and handfuls out of it. And it became extremely stressful.
But she had young kids and it was like, what do I do? Do I not keep them around? Do I get rid of it? And so the process that we worked on, and this is what you're gonna do, is I want you to think in your mind now about. A trigger food that feels hard for you, that when it, that, that it's that once I start, I can't stop feeling.
I think that's such a great way to capture what I'm talking about. Once I start, I can't stop. For some people, I just had a conversation with a new client around, for her, it's tortilla chips, um, and gummy candies. I have other clients where it's Pinot m and ms. Hershey kisses, french fries, ice cream. Um, I mean, there's so many.
It could be really anything. But again, I, I just urge you to notice that like. It's not something that, it's not salad. It's not like baby carrots. It could [00:13:00] be baby carrots, tips and hummus. It could be vegetables in dip because the dip adds a whole other element. Right? But it's not gonna be like. You know, cut up cucumbers and celery.
It's not gonna be, um, you know, grilled chicken. It's not gonna be, you know, a salad with like oil and vinegar, right? It is going to be these crunchy, salty, sweet, hyper palatable foods that are combining flavors and textures in a way that's very, very powerful. So I want you to bring one into your mind right now.
Because the first thing you're gonna do is you are gonna identify how to get a single serve portion of that thing, right? So for peanut m and m, peanut m and ms, you're gonna go to the drugstore and you're gonna buy a pack of peanut m and ms. You're gonna get a slice of cake. You're gonna get one cookie from a bakery, you're gonna get a snack size bag of chips, right?
You're gonna get a little mini, a mini ice cream. They have all those like mini Haagen-Dazs ice creams, right? Not a whole pint, not a whole big thing. You're gonna get one thing and you're gonna bring it home, and you're gonna put it in your cabinet. Okay? And then the next time you want this thing, you have an urge for it.
You are [00:14:00] going to have it, but with the following structure, number one, it is going to be after a meal. You are not going to eat that thing when you are hungry because that is going to be problematic when we try to use these foods in jobs that they are not meant for. Things go downhill really fast and that is not a willpower thing.
That's not even a food thing that is a mismatch between. What we are asking that food to do and what it is actually capable of doing. I make this analogy all the time. It's like Asing asking a history teacher to teach a science class can't be done, cannot be done, and it screws everyone up on both sides, right?
If you ask, um, a bag of chips to fill up hunger never gonna happen. You're gonna have to eat 10 bags of chips. To fill up hunger and then you're gonna feel like shit and it's not gonna be good. So whenever you want this food, it needs to be after a meal and after a meal that you feel full from, that has had protein, it's had a veggie that's had a carb that feels well-rounded in some way.
That is number one. You are not going to have [00:15:00] this food when you are hungry, when you are looking for some type of like an afternoon snack. This is very important. So after a meal, breakfast, lunch, dinner, I don't care, but it's gonna be after a meal. That's number one. Number two, you are going to put this thing on a plate, or a napkin or a bowl, whatever type of, uh, receptacle or utensil is relevant.
You're going to do that. And if you have a bag of peanut and m and ms, you're gonna dump them out like into a bowl. You're gonna put a piece of cake on a plate. You're gonna scoop some ice cream into a little bowl. And you're gonna have your utensil. Okay? That's number two. Number three, you are going to sit down at a table.
You are not going to stand in your kitchen. You are not going to be on your couch, you're not gonna be in your car. You're going to sit down at a table. That's number three. Number four, you are gonna have no distractions, no phone, no work, no podcast, no email, no nothing. Now I understand you may not be able to socially isolate yourself, that you might have people around in your house.
I get it. But there are no other distractions, right? Those are distractions you can't really [00:16:00] control if you are able to do this when things are quiet or your kids are at activities or sleeping or whatever, if kids are a thing for you, great. That's not always possible. I would not advise doing this. If you've got like a two year-old running around banging on your leg, like that's gonna be really tough.
So I would, when you are, if you are someone who has young kids at home and you're just practicing this, you are gonna want to practice at least your first few times when that is not the situation. Or it can your partner take the kid for 15 minutes because attention is paramount for this. No phones, no emails.
It's gonna feel uncomfortable. It's gonna be you and the food, and that is exactly what we want. Okay? So that's the, that's your structure. And if any one of those things is not being met, you're not gonna practice at that time. That may sound strict, but this does require a lot of structure. And when we talk about discipline, the discipline is putting the structure in place, right?
The discipline isn't around. [00:17:00] Avoiding the food or, or, or how you eat the food. It's about putting the structure in place, putting those boundaries in place because this is what you need in order to be successful. Okay? So then you're gonna take a bite of your food and you are gonna pay a shit ton of attention.
It's, which is gonna be pretty easy to do because you're not scrolling TikTok, you're not checking work email, you're not listening to a podcast. You're not chasing your kid around the kitchen. It's just you and the food separately. You will be stunned when you start to think about the last time it was just you and food you.
I bet that most of you will not be able to recall the last time that that happened, that that's the society we live in, which is also why this becomes so difficult because we are, we have very little capacity to pay attention to what we're eating. Food is an afterthought. It's secondary to everything else, and that's a, a problem that we're working on with this.
So you're gonna take your bite and you're gonna pay attention. What does it taste like? What is the texture? How much am I enjoying this? Does it taste as [00:18:00] good as I always think it tastes? Does it taste as good as I anticipated it tasting? Does it taste as good as I hoped it would taste? Maybe yes, maybe not.
And then you're gonna take another bite and you're gonna pay attention to the same thing. How does it taste? What is the texture? What am I noticing? How am I feeling? You are gonna pay attention, especially to the enjoyment piece because I didn't explicitly mention this earlier. I started to, and I think I got, I meant to come back.
These foods that we are talking about here have one job and one job only. They are to taste good like 99% of the time. Maybe like, maybe pastas, like maybe an exception, but even pasta needs to be ideally paired with some type of protein and veggies in order for it, for it to like feel filling. The job of these foods is to taste good, and so you wanna be paying very close attention to that level of enjoyment.
And when it starts to change, because almost [00:19:00] always it does. There is a law of diminishing returns with these foods where after a certain amount, a certain number of bites. You will start to notice that it doesn't taste the same as it did the first couple, and that is a very important tipping point. Very important.
And you are completely unable to notice that when you're eating these foods in typical scenario one, because you never learn how to pay attention to it before. And two, because there's just no capacity to pay attention. 'cause your attention's going to 10,000 other things and attention is a very finite resource.
And when you start to notice that it's not as good, that it doesn't taste as good as the first one, two or three bites, and maybe you might even notice that your third bite doesn't taste as good, you're gonna pause and you are gonna put it down and you are going to set a timer. And so I'm gonna circle back to my client who did this with a peanut m and ms because her biggest aha around this when she did this work was that she actually didn't even like peanut m and ms in the way that she thought she did.[00:20:00]
And it was like mind blowing to her. And then they just became a non-issue after that. She's like, I don't even really like these. There's other things that I like more. And so this food that she had, this all or nothing relationship with all this time, she suddenly had this new awareness and knowledge around it that she'd never had before because she didn't have the skills to know it.
There were assumptions made. There was, there was conditioning and and behavior from all these years and all these beliefs that she had. That turned out to not match up with her wake, what her true lived experience was with this food. And it was like fucking life altering in a really, really cool and huge way.
And a little bit of a sidebar with this, if you are someone who wants to lose weight. This work plays a huge role in that huge because if you are someone who is constantly kind of going on and off the wagon with foods and going in and out of all or nothing cycles and um, [00:21:00] some version of a binge restrict, whether or not you're thinking of it as a true binge or not, or it's just overeating or the once I start, I can't stop.
When you start to build a skill set around these foods and you are able to self-regulate around them. Your intake of them will regulate and moderate over time, and that will impact your overall food slash caloric intake. And that will play a really big role in fat loss. And I've seen this happen with numerous clients, so that's one reason why this skill is really valuable.
If you are someone who wants to or needs to lose weight, tantamount to that meaning equally as important. And it for some people even more important is the calm, the peace, the ease, the turning down of the food noise around this, right? I haven't even talked about food noise, but I will tell you that the all or nothing restrict, I can't have it around, is actually only turning the food noise up.
You might feel like the food noise is quiet because that food isn't around, but [00:22:00] not having, uh. Huh? Not having something around is not coping with a problem. It's avoiding it. Like, let's just be honest about that. And we do that in lots of ways, right? Avoidance is not a solution for a problem. It's just avoiding it.
Because inevitably that situation, that problem, that seamless is gonna come back to you and you won't be able to avoid it. And then, then you're fucked, right? So. As soon as that food comes back into your presence, the food noise is through the fucking roof. So you actually haven't changed your food noise, you've just avoided it.
These skills will 100%, no question. I would pretty much guarantee you this. Turn down your food noise on these foods over time. So where we left off, I'm gonna come back. I know exactly where I left off was. You have taken your bites, you're paying attention. You've gotten to the point where you start to notice that the food no longer tastes as good.
And if you are not sure, if you're like, I don't know if it's [00:23:00] tasting as good, I don't know, or, you know what? I only have two bites left and it still tastes as good. That's okay, because sometimes that can happen. Either way. You are going to pause and you are going to set a timer for five minutes. And you're gonna get up and you're gonna walk away from the food.
You're gonna leave it there and you're gonna go do something else. Whatever you wanna do. You wanna go scroll your phone for five minutes or go deal with your kid or answer a work email fine. But set the timer on your phone so it goes off and then see where you are at. Are you still interested in the food?
Do you still want more? Were you even thinking about it those whole five minutes? Notice, pay attention. There is a shit ton of information in what you will notice. If you really want more, have another bite and go through that process again. You sit back down at the table, the phone goes away, and you have another bite and you check in and you notice and you repeat that process.
You may be like, yeah, I don't want anymore. Great. You can. If there's anything left, I probably would recommend throwing it away, or if you wanna give it to a family member, [00:24:00] because this isn't about, oh, not having, not having the food around. This is around graded exposure. And so this is very strategic.
You're not gonna go out and buy a single serve of all your trigger foods. You're gonna do it one at a time. And so. You're gonna build up your capacity. And so yes, there is a part of this where not having a lot of trigger foods around is going to be helpful, but having none around forever, no. You're going to try to minimize the amount around as you go through this process.
And then you will slowly add on and you could practice this the next day. And I know that might seem really confrontational 'cause you're like, oh my God, I can't have peanut m ms two days in a row. I'm gonna go off the rails. Well look at how many peanut m and ms you actually ate. Look at your experience and look at, did you go off the rails or were you able to do this?
And I will pretty much promise that you were probably able to do that because of all the structure you put in place. It's gonna feel uncomfortable. It's gonna feel hard. You're gonna be like, this is annoying it. Yep. It's a lot of work. I'm not gonna lie to you. It is a lot of [00:25:00] work and also it is transformative and.
The cool thing about this is as soon as you do this a few times and you get even the smallest amount of evidence that you can do this, things start to shift. 'cause suddenly you're like, oh, wait a minute. Maybe I'm not totally outta control. Maybe I'm not totally lacking willpower. I can actually do this.
And things start to shift. A really big part of behavior change is creating new evidence of what you're capable of. When you've never done a thing before, it's feels really hard because like, I can't do this. I've never done this. I don't know how to do this. You have no belief that you can do it. So it's setting yourself up in a way.
With a lot of structure and a lot of support so that you can do the thing, so you can get that evidence right. This is all very, this is all very strategic and very thoughtful and very intentional. This is not like, oh, I just pulled these random skills together. No, this is done. Completely based [00:26:00] on the way that behavior change works.
And that is why it works. Um, but this is taking, doing something very small and very doable. It's gonna feel uncomfortable, but it's a tolerable amount of discomfort, which is right. It's a Goldilocks thing, so that you can get the evidence that you are able to have this food in your presence and not say fuck it and not go off the rails.
And as soon as you do that. Even one time, things will start to shift and then you're gonna slowly build from there. So that's really what I wanted to walk you through today. I'm gonna scroll through my notes like I always do. Um, and I, again, I'll go back to, right, I talked about avoidance before, right?
Saying I can't have that in the house. It's not a weight loss strategy, it's not a behavior change strategy, it's not an eating strategy. It's not a control strategy. I guess maybe it's a control strategy. Um, but it is a, a one-way ticket to staying stuck exactly where you are. And I [00:27:00] know it feels so tempting to do that.
It feels easy. It feels easier to do that probably than to do what I just walked you through. And I get that. I fully acknowledge that. But this work is hard. Like I'm not gonna lie to you. I don't sugarcoat that. If you want to change the way that you feel around these foods and stop having crazy food noise and stop struggling with, with not being able to lose weight or continuing to gain weight or freaking out every time your kid brings something home or freaking out, every time you have to go out to dinner and someone orders something that you are stressed out about ordering, this is how you do it.
This is like a quality of life game changer. Um, so. If you've got questions, let me know. I'm actually considering turning this into like a little bit of like a mini course with a little bit like structure and like a, maybe like a little journal and a worksheet to like really build this out for you.
Because I know that there's something that like 99% of you struggle with. Um, it's something that I struggled with and this was literally the process that I used, right? So I shared this, this story, [00:28:00] um, of one of my clients. And also I remember going through this with cake, right? Cake was always a big thing for me.
I mean, standing at the kitchen counter, like eating cake. Wasn't something I did all the time, but anytime there was cake in the house, it was a huge problem. And the great irony is, is that today's Thursday, February 12th, Danny ordered us, um, a barefoot Testa chocolate cake for the three of us, like a little Valentine's Day tree.
It was really sweet. A little mini one. It's sitting in the fridge. I have zero feelings about it. I'm excited to have it. But I have zero stress around what I'm going to do after I have a piece. What I'm gonna do when I know that it's sitting in the fridge, how long it's gonna be there? How am I going to eat it?
What's gonna happen? Zero noise, you guys. Zero. And cake is like my thing. Cake. Has been one of my biggest trigger foods over the course of my life. Like I, I love cake. I love cake. It's like my favorite dessert. Um, typically some type of cake with like a frosting or an icing mixed in. So it is, I don't take that for granted ever.
And so [00:29:00] I, I know how much. You guys who are listening are struggling with, and I know what's possible for you, and I hope that this podcast episode walks you through that so you can start to try it on your own experiment and then say, yeah, I want more of this. Like, I want support. I really wanna go all in on this and do this.
Um, and that's what I'm here for. So thank you guys for listening. Please share this with anyone for whom you think it might be helpful, and I will be back next week.