008: What is Nutritional Psychotherapy? with Caroline Huarte, PhD

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Hey, welcome back.In today's episode, I talked to Dr.Caroline Huarte, and I will have her introduce herself after the intro, but I had a good time talking to her today because she is a licensed psychologist, but she's also a nutritional psychotherapist like myself.So we actually practice in different states, but we have pretty similar nutrition training.In fact, we went to the same school.So it was really fun to talk to her about her nutritional psychotherapy practice, kind of compare it to my nutritional psychotherapy practice.We discuss what we do when we're working with people from a nutritional psychotherapy standpoint.So if you've been interested in what it is that I do, this is a good episode for you to be listening to.Also in the episode, we define whole foods, ultra processed foods.These are terms that people tend to be pretty confused with.So we take some time discussing what they actually mean.Toward the end of the episode, we also talk about autism and ADHD in schools and how the food being served in schools may be contributing to autism and ADHD type symptoms.And we talk about how to support neurological function, including autism and ADHD with whole foods and combating picky eating.I hope you enjoy today's episode.Welcome to the Real Food Mental Health Podcast, where we explore the powerful connection between mental and physical health.My name is Cody Cox, a holistic nutritional psychotherapist, and I'm here to guide you on a journey to true wellness, mind, body, and spirit.If you're tired of quick fixes and want real solutions that address the root cause, you're in the right place.Let's get started on your path to lasting wellness.Welcome to the Real Food Mental Health Podcast with Cody Cox.Today's guest is Caroline Huarte.Caroline, why don't you introduce yourself?Yeah, thanks for having me.My, again, my name is Dr.Caroline Huarte.I am a nutritional psychologist.I've been a licensed clinical psychologist for a number of years, and I'm also a behavior analyst.I worked for many years in the autism and ABA therapy space, and then ended up going back to school to follow my other passion, which was functional health and nutrition.So I am a functional nutritional therapy practitioner, and my passion is connecting physical health and mental health all into one.We have a lot in common in that regard.If you've been listening to previous episodes, you're kind of hearing a theme as we keep recording, and I talk about people's stories.It seems like there's always a story that leads people to more of a holistic perspective on health.Would you mind sharing a little bit of your story?Yeah.I think I've probably always been a little bit more holistically minded.You know, I can't say that, like, holistic nutrition was always my focal point.But I think, like many people that fall into this as a profession, we've kind of gone through our own health issues.And I definitely found myself in that space.I can't remember the year now.It was a while ago.But I, you know, at the time, was working a pretty intense job, you know, full-time plus, working with pretty significantly impacted children on the autism spectrum with their families.Pretty rigorous caseload, I would say.And then was also dealing with, like, failing health of my parents, who I was super close with.And, you know, I think, like, many women, especially in our society, was over-exercising, under-eating, restricting, probably, to try to fit into some standard of, you know, how women should be, right?Take up less space and, you know, try to gel and mold yourself to that magazine supermodel that's on the cover.And I think had also gotten to the point where I was thinking like with the restriction, I think how much more could I cut out, right?So I was probably at that point trying to be vegan, and definitely I was like doing hot yoga and heavy workouts and living on spring mix and not drinking enough water and definitely not replenishing electrolytes.And I found myself in a space where I was just lightheaded and dizzy all the time and I would have heart palpitations and chest pain and I'd be driving around between clients like feeling like I was going to pass out, which was very scary.And I don't know how I knew this, but I think the body has an innate knowing.I would get this like very tingly feeling like when I was about to pass out.And the only thing I knew to do was to pour salt in my hand and eat it, which was wild.And I thought like, what am I doing?And why do I all of a sudden feel better?Right.And then that led me down a rabbit hole.Two, one was like meeting with doctors and trying to say, hey, what's going on here with them saying like, we ran all your labs and you look great.Everything's normal.I said, well, why do I feel like I'm dying?You know?And so I just started educating myself, probably listening to podcasts and reading books and just trying to educate myself as best I could.And I started incorporating fish again.And then I started move to chicken.And then it was the big day when I decided I was going to eat a steak and focused a ton on hydration and electrolytes.And I can say now I have zero symptoms of any of that stuff that I used to experience.You know, I mean, I went through tons of tests and I was diagnosed with Pott syndrome, which is a form of dysautonomia.I don't know if you're familiar with that.But I would say that that's non-existent in my daily life today.So yeah, so I think the more I researched and the more I read, I was like, wow, like this is amazing information.And then I found the Nutritional Therapy Association and their NTP program.And I knew that that was something that I wanted to do just to educate myself.And I was working a full-time other job.But when the time came and that I had some time in my schedule, I jumped on it.I took that program, and then I realized, oh my gosh, this is great information for myself and my family, but everyone needs to know this stuff.And why are we not shouting it from the mountaintop?So that was my goal.And sort of starting my own private practice was to really merge my previous experience doing psychotherapy and family work and working with children, particularly special needs children and this functional health stuff.And like, you know, how do we merge all that and focus on nutrition to support not only physical but mental well-being.So how long were you a psychologist before you started to merge that with nutrition?Let's see.I have been licensed, I think, about 10 years.Okay, so you had really good psychotherapy experience already.Yeah, yeah.And I will say I worked primarily in the applied behavior analysis space.So I was working a lot in clinics and in schools with mostly children providing behavioral intervention.But a lot of that was like family work and like parent coaching and parent education around how to manage challenging behaviors and, you know, training school staff and things like that.What kind of audience do you work with now?Is that is it still children?Is it adults?Kind of a mix?It's a combination.Yeah, I do a little bit of psychotherapy.You know, sometimes that's just for your average individual that's looking for some talk therapy intervention.I do some contract work with like adults that have intellectual disabilities in group homes for psychotherapy services.And then I kind of still am yet to like figure out the perfect way because we're bound by sort of ethics codes and all of those things to really merge all the different licenses and certifications that I have.So right now, I kind of keep psychotherapy separate as a service from nutritional therapy.But the nutritional work I do is with anyone and everyone, really.I mean, I've done some work with children and adolescents on the autism spectrum.Adults dealing with GI disturbance and gut dysfunction, depression, anxiety.Sometimes it comes down to skin problems.As I'm sure you've probably mentioned at some point on your podcast already, an individual may come to you with completely different presenting primary problems.But when it comes to the nutritional place, we're always focusing on like, what are the foundations?What do we need to do from the base perspective of working on digestion, optimizing that, balancing blood sugar, making sure your mineral status is on point, and all of those things, right?Hydration and sleep and stress and all of the things, that whether it's a skin issue or a gut issue or a mental health issue, like oftentimes, just working on those foundations will help bring a lot of things back into balance, and then you can specifically tailor your interventions.I actually haven't talked about foundations yet.I've talked a lot about bio-individuality and the importance of like, not just trying a one size fits all solution and expecting that to work for everybody.I mean, there are some one size fits all solutions.Obviously, whole foods would be like the main one, right?We need to eat whole foods.We need to drink pure water.We need to be in a clean, healthy environment.But beyond that, it is very bio-individual.The foundations are nutrient-dense diet, sleep, stress, blood sugar regulation, and digestion.As a nutritional psychotherapist myself, I find that I, I mean, I was already addressing the stress and the sleep a lot before I did the training.But now, I'm talking to people quite a bit about blood sugar regulation, sometimes digestion, but I think the digestion is a little bit harder to work with, at least on the short term.And so, like I work with a lot of university students, they don't have a huge budget for groceries.And so, it's a lot easier for me to say, I want you to eat fats and proteins with your carbs, instead of just eating carbs all the time, but to balance that blood sugar, as opposed to go on this long term protocol to heal your gut.Yeah.Yeah.So, when I did the program, our key foundations were a little bit different.So, sleep, stress and movement were not a primary foundation, obviously very important and focused on, but essential fatty acids and mineral status were key foundations.So, those still seem, in my mind, pretty important, though.I, of course, mentored for the NTA quite a bit.And so, I've gone through the reiterations and I was actually one of the writers of some of the new curriculum for the program that you took.So, yeah, I rewrote the whole digestion module.So, anyway, I like to focus on all of the things.You mentioned that you were vegan.How long were you vegan?Oh, probably a couple of years.Okay, yeah, I was vegetarian for two years myself.Not full-on vegan.Yeah, I think I went vegetarian, and then it was like, I think, if I think back, I probably could say this is me self-diagnosing, and like an orthorexic type mindset.Well, orthorexia isn't an official diagnosis anyway, right?So I think that one's an okay one to self-diagnose.But, you know, like it was how clean could I get?And by clean, it's like it cutting out all the things, right?So like I got to the point where I was like convinced if I touched meat, it was like I would have a physical, like a version to touch it for not just the germs, right?And the bacteria or whatever.But like I would physically gag if I had to touch or look at raw meat.And now I'm like, give me a ribeye.Let's go.So I've come a long way.I used to be pretty anti-meat, like even in high school before I was vegetarian, I didn't really eat that much meat.It was like a cheeseburger from a fast food restaurant.It was like chicken or pepperoni on my pizza.But beyond that, I hardly ate any meat at all.And now I would rather have meat for every meal because I noticed that I feel so much better eating it.But it's really interesting how you mentioned how you wanted to be as clean as you possibly could be.And it kind of seems like a lot of people start out that way when they go into vegetarianism or veganism.We have this perception that going plant based is cleaner and healthier, which it can be.Yeah.And I think for a lot of people who are eating sort of the standard American diet, like when you move from that from fast food and pop tarts and whatever it may be to a more plant based diet, you're going to have a lot of benefit from that initially because you're moving to real whole foods.And I've heard the same about the Mediterranean diet where it's really just that you're moving to whole foods and that's why you're feeling better.It's not necessarily that it's optimal.And I think that's the...I'm not going to quote any specific articles right now, but just my understanding of the research too is that you see those initial benefits, but that doesn't last over time.And in fact, what tends to happen is like over time, you become more nutrient deficient because you're missing, sorry, those key essential amino acids.And certain B vitamins like B12 particularly is a hard one to get unless you're eating animal products.Yeah, and I just go back every time to my training in that there's really not been any one culture that has survived throughout time without animal products in their diet.Shifting more toward clinical work, you said that you kind of keep the nutrition and the psychotherapy separate for now.I think it kind of depends on which state you're in as far as like how they regulate psychotherapy, how they regulate nutrition.Do you ever have clients who are psychotherapy clients and then you also see them for that separate nutrition service and you kind of switch them back and forth or are they mostly separate?Occasionally, yeah, occasionally.What I have found also is that I've done a couple of networking events with other psychotherapists, sharing about nutritional therapy and the importance of nutrition for mental health.And so it may be a client that they're already seeing for therapy, that's then referred to me for the nutritional piece.And if necessary, we can sign a release of information so that we can talk if need be.So I've also done it that way, which has been, I think, maybe sometimes helpful for the client, because there's a clear delineation, this person is my talk therapy person, and this is my nutritional therapy person.But again, I'm happy to merge all that.Although, as you well know, in a street nutritional therapy session, there's a lot of information that you've got to cover, especially if you want to help clients understand how the digestive system works and how do we optimize North to South digestion.That could be an entire session, right?And then, if you also want to spend an hour processing the anxiety or depression that someone's experiencing around specific life stressors, they kind of need to be separated sometimes.Yeah, and that's why I've put together the packages, The Way I Have, where I call it Nutritional Psychotherapy, where essentially what that means is we've got weekly sessions, but they are alternating mental health and nutrition.So, it's a very clear-cut timeframe where today's topic is nutrition.To support your mental health, of course, but we are talking about nutrition today.Next week, we are going to do psychotherapy.Talk more about the trauma, the stress, and the normal psychotherapy things.But then some people really get sidetracked too.I mean, even if they know it's a nutrition session, they might still want to jump into the mental health.And so, I can see what you're saying where sometimes it is nice to have it separate.I also offer a separate nutrition service for those who are outside of the state of Utah, because I'm only licensed to practice psychotherapy in Utah.And so, I like to offer that for flexibility reasons.And I do have clients outside of the state where I can't be their therapist, but I can be their nutritionist.And so, that works out okay.But as far as nutrition goes to support mental health, what do you think is the most important thing to address first for most people?I think, you know, it just always comes back to those foundations for me.So, I think, like, you know, obviously, a part of my intake is assessing, like, what someone's diet looks like, right?So, I have someone keep a food journal for a couple of days and fill out a bunch of questionnaires.And depending on what they're eating, I may just like, you know, step number one is just to move away from the standard American diet to just eating real whole foods.Right?That focusing on the nutrient-dense diet piece.Secondary to that really is working on optimizing digestion, focusing on gut health, and balancing blood sugar.Because those are, to me, the two primary drivers of, you know, inflammation.And if there's inflammation in the gut, you can be guaranteed there's inflammation in the brain.It kind of spreads everywhere.Yeah.And I saw a study once, I don't even remember where I found it, but it was talking about how they found inflammation in almost 100% of patients who suffer from depression.So, so inflammation of the brain is a very real thing.And as psychotherapists, we're not really taught to pay attention to that.And even if we do know about it, we don't really know how to address it, at least in a, from a conventional standpoint.But the nutrition can really go a long way as far as reducing that inflammation.Yeah, I mean, I think traditionally psychotherapists, you know, are used to asking about their client's sleep, right?And what kind of stress they're experiencing, whether they exercise or not, because we kind of tend to know in our field of psychotherapy that those are things that help you feel better in general.But yeah, I think, I don't know how many psychotherapists have on their intake questionnaires.Like, what does your standard diet look like?That's always been a standard thing for me, even before I got nutrition training, because I kind of went to graduate school knowing that I'd want to eventually combine it with nutrition.And so that's always been on my intake forms as much as I possibly could make that happen.But it's basically part of the biopsychosocial model.And so it's really interesting how we're not taught to focus a little bit more on the bio side of the biopsychosocial.Yeah, for sure.Yeah, I don't know many psychologists that would say they're assessing diet.I think we ask maybe about drug use and alcohol use, and maybe we ask about caffeine intake, things like that.But if you have a client that's anxious and experiencing mood lability, are we asking, what do you eat for breakfast?Are you having a lot of carbs and sugar for breakfast, or are you focusing on protein and healthy fats?Because that explains some of that.Obviously, I'm not going to say that it's all nutrition and gut health and blood sugar, and we shouldn't focus on anything else.There's still neurological reasons, and obviously, the bio-individuality piece comes back here again.Sometimes, someone needs a medication to help them get through, or if there's severe mental illness, psychotropics can have their place.But if we're just focusing on that and not asking also about some of that functional stuff, I think we're missing the mark.I think it's a combination.We need to think holistically.We are body, we are mind, we are spirit.And encompassing all of those things into the treatment of an individual are so crucial.It does seem very unsustainable, the way that we do it conventionally, psychotherapy.Where again, we're not focusing enough on the bio side of things, but then at the same time, we're not really taught that in graduate school.So I was going to say, it really does take more training if we expect a therapist to address those things.And I've heard the same thing for medical doctors, where, for example, they might test your hemoglobin A1C and they could tell you, oh yeah, your blood sugar is dysregulated, but that's all they can tell you.They're not really taught how to address it, other than, I'm gonna give you every prescription that I possibly have access to that might address it, but beyond that, I have no idea what to tell you.Just exercise, eat a better diet, whatever that means.And so, you did mention whole foods earlier.I think it's worth kind of defining that for people because it does seem like, it seems like a lot of people don't really understand what whole foods are.How would you define whole foods?I typically recommend to clients that the majority of what you eat should not have an ingredients label.So apples don't have ingredients labels.Well, unless you buy them in a bag.Right, right.Or, you know, like if you're buying chicken, just like a chicken thigh or whatever, like, you know, versus anything in a brightly colored box or package, right?And then obviously, this is 2024, almost 2025, as we're recording this.So we live in a culture and a society where like, we need convenience sometimes.We're all working, you know, tons of hours and we have kids and we got to get them places.And so if you're going to have a packaged food, make sure that you can pronounce everything on the label, that you know what it is.Excuse me, I have a little sniffle.And ideally, if it has like 10 or fewer ingredients, ideally five or fewer ingredients, you know, then that's what you should be eating.I like to think it's called the Great Grandmother Test.Like if your great grandmother would not recognize this as food, don't eat it.I feel like as we get older, we're going to have to lengthen that to the Great Great Grandmother Test.Right?Yeah, for sure.I like it.I mean, I've heard it before and I think it's a really good test because as I think about my great grandparents, they were alive in like the early 1900s, all the way up until basically the time I was a young child.But even when I was born, processed foods weren't as common as they are now.And that's what I'm seeing as I work with people clinically, especially college students.They grew up in a household of most of their diet consisting of highly processed foods, where it was way more than just the five ingredients on that ingredients.Oh, for sure.And things that you have no idea how to even pronounce or what they, you know, they're just chemical compounds, right?Like, you don't recognize it as food, but because it's socially acceptable, you trust that it's edible.And if it's edible, then you assume that it's okay for you, but then you end up with health problems down the road from those very things.I've heard Whole Foods defined in various ways, but I really like your very simple, concise definition.I think it helps the average client who's coming to see you to understand like now leaving this session and going off into the world to buy my groceries, like what should I be looking for?And again, I often tell people, shop the perimeter of the grocery store, right?Not the aisles so much.You know, and focus on the primary foods in your diet coming from those areas, so.So I heard once single ingredient Whole Foods.So just focusing on single ingredients is a really good strategy.And it's like you were saying, if it doesn't have an ingredients label or even if it does and there's only one thing listed, you're good.That is probably a whole food.I would say there are some exceptions to that.So like white flour, for instance, is going to have just one ingredient, but that is a processed food because it's refined.And so I like to add to that and just say, the closer to nature, the better.Which I mean, that's still kind of up to interpretation.But essentially, what that means is, if you can get this food directly from nature and it's minimally processed, it's probably going to be a whole food.That's often a conversation that comes up around blood sugar regulation for me when I have to talk about the refined process, right?Because typically, the more refined a food, the more impact it's going to have on your blood glucose levels, things like flour, for example.And so I kind of talk about the difference between whole grain rice versus rice flour, right?Or whatever it may be, and the impact that that has.And I think the general public tend to get a little bit confused with the word refined even, where I think it's so important to define these terms because that's why so many people are confused with nutrition.It's like, oh, well, well, this diet cola is healthy because it says diet, right?They don't really understand what these terms are and what the legal requirements are for companies to put that on the label and stuff like that.So when we say refined, I think people assume that that means it's better.Yeah.But in terms of food, I would say it's actually worse because it's more processed.Yeah.The way I explain it is the more steps it had to go through to become what it is, the more refined it is, the more it's going to have a probably negative impact.I spent so many years working with kids, and pushing into the school systems to work with some of those kids.And because they were typically kids with special needs, I would follow them around.And so I moved through math class, and then recess, and lunchtime.And so I was seeing not only what are the school providing lunches like, but also the kids that were bringing their lunches from home.And I'd sort of sit at tables with all of these kids, and just like, just be horrified at, you know, what was being served by the schools, and what was even being served by mom and dad.And, you know, I think I'm never here to like to judge or point the finger, but sometimes we're doing, you know, what we can out of convenience or, you know, we have to consider money too, right?Like sadly, we live in a time where the organic produce costs more than the processed, refined package, brightly colored box of whatever, right?And so unless you're growing it yourself, but that's time consuming.Yeah, absolutely.And so, you know, accessibility is kind of an issue, too, that I often address with clients.But yeah, I mean, kind of coming back to like how you're saying, you know, your your childhood experience, right?Mine was probably the same.I remember having a little Debbie Snacks as my treat and my lunch and a can of soda and a bologna sandwich on Wonder Bread.Yikes.So, you know, anyway, yeah.But to say, you know, I could, I've worked with so many of these kids who had such a difficult time focusing and who had like such emotional highs and lows, and behaviors and meltdowns that, you know, some of that had to be attributed to diet.Definitely.And it's like you said, accessibility is a major issue.And I've had so many people who, like, I will say, eat organic whenever possible.Absolutely.Yeah.But then they look at me like, like deer in the headlights.Yeah.Oh, that's just too expensive.I can't afford that.And so I just, that's when I threw out the environmental working groups list of the Dirty Dozen and the Clean 15.And like, there are strategies that you can follow.I think I mentioned this on a recent episode, actually.There are strategies you can follow to reduce the cost of eating cleanly.And yeah, sometimes you do have to eat conventional because either that's all you can access or that's all you can afford.Right.So you just do the best that you can with what you have.And it's never really going to be perfect.I wholeheartedly believe that there is a way for us to be perfectly healthy, but nobody really understands how to do it.And even if we understood it, we wouldn't do it perfectly anyway.So we're all going to have health problems to some degree.Again, it's just doing our best.So you mentioned focus problems, behavioral problems of some of the people that you've worked with.And I can't help but think that that sounds like autism, that sounds like ADHD.Yeah.And you kind of mentioned how you saw the foods that kids were eating in school, the foods that kids were bringing even from home that their parents would send with them.What kinds of foods are ideal for kids with autism or ADHD?I mean, I think, you know, again, whether it's a child with autism and ADHD or if it's, you know, someone who's slightly depressed or someone who's got the skin irritation problem or the thyroid problem, right?Like, it's still going to be those real whole foods.Like moving away from the processed stuff is number one.But I think, you know, we have to also really look at food intolerances and what that's doing to the gut.And, you know, what degree of intestinal permeability may be happening that's causing them that sort of leaky gut and inflammation, right?I mean, you think about the typical foods that are marketed to children, right?And they have a lot of colorings and additives and preservatives and all those chemical compounds, those things on ingredients labels that we said we can pronounce.So, you know, what are those things doing to our gut?Not great stuff, you know?And so, you know, I think really looking at taking a lot of those things out, assessing if there is an issue with gluten or dairy or soy or whatever, you know, that we look at those kind of top key allergens to see if there's things going on there.But I think more than focusing on what we may need to pull out of the diet, really focusing on flooding the diet with those real whole foods, the things that we know, you know, probiotic-rich foods.Can we get kids eating, you know, a yogurt or a kombucha and kimchi and sauerkraut and all other things?Can we get kids having quality fish and seafood?I think as a society, we drastically under eat fatty fish, you know?Yeah.And especially for kids, right?Those are like, that's so crucial for brain development and hormone development and all of those things.So, yeah.And even if they're not eating those foods, there are always supplement options for those things.I mean, a good quality fish oil, you have to be careful.It does have to be good quality.Yes.Because I've heard that many of the fish oils are rancid, not very bio-available, but you just have to make sure it's a good fresh fish oil or a cod liver oil is something that the Weston A.Price Foundation really supports.And so there are ways to get these omega-3s even if your kid isn't going to be eating fish.But it is so important for brain health.For sure.And then keep in mind, right, many of the kids that I've worked with have sensory processing issues.And so picky eating is a massive issue in the autism population.And so, you know, just working on different, like integrating different textures and flavors and temperatures of food, like, can be a pretty big battle.So getting a kid to move away from, like, dinosaur chicken nuggets to, like, having bone broth and sauerkraut, like, that might, that's not going to be your immediate jump, right?So baby steps, how do we slow to get there over time?Maybe that means doing like a extensive elimination diet and reintroduction, something like a GAPS protocol.But also maybe, you know, not as drastic as that, right?Like slowly making modifications to foods that are tolerable over time.And I have heard to the exposure can really help get a child more comfortable with the idea of eating a nutritious whole food.So I can't remember exactly what the figure was, but it was something like if a child is exposed to a food at least 15 times or maybe it was 25 times, then usually at that point, they start to accept it and they start to eat it.And so sometimes it's just that, just being persistent as a parent or as a teacher or a caregiver or whoever is in charge of providing the food to the child, just be persistent with it.Yeah.And I'm a parent to two young kids myself.And so my goal has been to just keep those things introduced from the outset, right?But my oldest is seven, and I even see from when she started preschool and kindergarten, like there's a shift there because there's birthday parties and there's stuff at school.And well, my friend is having goldfish crackers.Why can't I have goldfish crackers?You know?And so there's going to be stages of picky eating that are a natural part of development.But it's just again, like you said, that persistence and ongoing exposure and modeling too, like seeing what mom and dad are eating is so important.Yeah, I want to say too, it's also important not to force the kid to eat it because that's just going to create some trauma associated with the food and further the problem of that picky eating.So exposing the child to it, inviting them to eat it.But if they don't, it's OK.Just be patient.They'll eventually accept it.Yeah, I've spent many years doing extensive food introduction protocols for kids in the home.Sometimes it doesn't always go the way you plan.Kids gag and they throw up on your shoes.I've had that happen too.But yeah, so there's a lot to consider, I think, for mental health in general.Focusing on, like I said, the gut health piece, potential food allergens, pulling those things out, anything again, that's going to be causing any type of intestinal permeability.You want to nix those things, right?Yeah.It all comes down to gut health for most people in terms of mental health.Yeah.Yeah, it really does.Yeah.Well, we are coming up on the end of our episode.So Caroline, how can people find you if they're looking for you?So then my name of my company is Nourish & Flourish Holistic Psychology.And you can find me at nourishandflourishpsych.com.And I'm also on Instagram at NourishAndFlourishPsych.And the same at Facebook.So I want to hear from people if they want to reach out.And just one question to close us out here.If you could change one thing about the way people approach health and wellness, what would it be?I think there would be an easy answer to that question, Cody.But gosh, the one thing, I think I would just for me be moving away from the process stuff to the whole foods.If you can just start there.And I think by doing that, you clear some of the noise, right?There's so much that we're told by the mass media, like caffeine's good for you, caffeine's bad.Eggs are good for you, eggs are bad.Just eat real foods.And then tune in word to your body.Like what is your body telling you it needs?Because your body knows.We all have an innate knowing.But we're so disconnected from it.So that's one of the main things I really work on with a lot of my clients is really tuning in word.And not like what does the media say you should and should not have, but what do you need?Perfect.Yeah.I think a lot of people need to start paying attention.Because our body is giving us signals.It's telling us something's wrong or something's right.Yeah.And we're not really taught to listen.So start paying attention to what the body is trying to tell you.For sure.I love it.Thanks Caroline.Yeah.Thanks so much for having me.This is great.Hey, I hope you enjoyed this episode.I just wanted to share one quick thing with you before we wrap up.And that is I am offering a 20% discount to podcast listeners before the end of the year.So if you go to my website at beavercreekwellness.com and sign up for a package, so you'll go to book an appointment and click on book now, type in the promo code PODCAST24.That's PODCAST24 and you'll get 20% off your first payment.If you want to support this podcast, go to kofi.com/codycox.That's kofi.com/codycox.Real Food Mental Health is intended for informational and entertainment purposes only.The information presented on this podcast is not intended to replace any medical advice, diagnosis or treatment.While I am a health care provider, I am not your provider.Always seek the advice of an appropriate health care practitioner with any personal questions you may have regarding a medical condition.Never disregard professional medical advice or delay in seeking it because of something you have heard on this podcast.Reliance on information provided by this podcast is at your own risk.