Unlock the Secrets to Getting Your Kids to LOVE Real Food!

Ever wonder how the small choices we make about food can shape not only our health but also our connection to the world around us? This episode explores how we can train our families—and ourselves—to embrace a mindful and nourishing relationship with food.

Episode Overview:
In this episode, Mrs. Madi Partovi and Dr. Ryan Partovi, JD, NMD, MIFHI, explore the profound impact of nutrition on our well-being, decision-making, and even the habits of the next generation. Through heartfelt stories and practical insights, they reveal how intentional food choices can transform lives.

Key Points Discussed:

• How childhood programming shapes lifelong eating habits.
• The hidden risks of plastics and toxins in everyday foods.
• Strategies to reprogram your family’s palate for healthier living.
• The cultural nuances of cuisine and their role in shaping identity.
• Why patience and persistence are key when introducing new foods to children.

A look into traditional dishes, their preparation, and their impact on health.

We’d love to hear from you! If you have questions or want to share a topic idea for an upcoming episode, email us at office@drpartovi.com. Your input helps us create the conversations that matter most to you. Let’s keep the dialogue going!

We love hearing from you! Do you have questions or want to suggest a future podcast topic? Email us today at office@drpartovi.com — your input helps us create content that serves you best.

Visit Our Website- Aspen Wellness Institute

The contents of this podcast are for educational purposes only and do not constitute medical advice. Talk to your medical professional before starting any new treatment.

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Transcript

Episode Sixteen of The Partovi Effect

[00:00:00] 

[00:00:00] Introduction to the Partovi Effect

[00:00:00] Mrs. Madi Partovi: Welcome to this episode of the Partovi Effect. My name is Mrs. Madi Partovi. 

[00:00:06] Dr. Ryan Partovi, JD, NMD, MIFHI: And I'm Dr. Ryan Partovi. 

[00:00:08] Mrs. Madi Partovi: We are going to take you on a ride today. And introduce you to the Partovi world of food. Why we eat what we eat.

[00:00:20] Mrs. Madi Partovi: Back to our sweet, fresh, 

[00:00:21] Mrs. Madi Partovi: sweet, feshy, feshy. Oh, so second NATO. Oh, so that's our 

[00:00:26] Dr. Ryan Partovi, JD, NMD, MIFHI: nickname for 

[00:00:27] Mrs. Madi Partovi: him. 

[00:00:28] A Trip to the Central Market

[00:00:28] Mrs. Madi Partovi: Let's get in the Central Market and he was perusing the row of apples and he was getting a little upset or disappointed because he says his favorite is the organic honeycrisp. And then I turn around and here's this whole island of the honeycrisp, organic honeycrisp by themselves.

[00:00:50] Mrs. Madi Partovi: It's an impressive look. He is so happy. Yeah. So he got a bag of those and he measured them and he put it on the [00:01:00] scale. Yeah. Yeah. And got the little Tag from it. And then he got himself a drink just a strawberry and lemonade or like strawberry and lemons. 

[00:01:14] Dr. Ryan Partovi, JD, NMD, MIFHI: Yeah. 

[00:01:15] Mrs. Madi Partovi: But it was in a plastic bottle.

[00:01:17] Mrs. Madi Partovi: Okay. And then we check out and he's the one that, he's puts the card in and gets the receipt back from the attendant. 

[00:01:27] The Dangers of Plastic

[00:01:27] Mrs. Madi Partovi: And he touches the receipt and he says, oh, toxic. And so he quickly puts it in Into the grocery bag, and then he gets in the car. He starts drinking his drink, and he said, Mommy, 

[00:01:40] Dr. Ryan Partovi, JD, NMD, MIFHI: you got to have to explain that because a lot of people don't know that the cashier receipts are toxic or that they 

[00:01:45] Mrs. Madi Partovi: have BP is on them.

[00:01:47] Dr. Ryan Partovi, JD, NMD, MIFHI: Yeah, this penal a 

[00:01:50] Mrs. Madi Partovi: it's hard. You're like touching your 

[00:01:53] Dr. Ryan Partovi, JD, NMD, MIFHI: Receipts. 

[00:01:53] Mrs. Madi Partovi: Receipts. Read it. You want to wash your Let me check it 

[00:01:56] Dr. Ryan Partovi, JD, NMD, MIFHI: here. You 

[00:01:57] Mrs. Madi Partovi: want to wash your hands. You don't want that stuff seeping into [00:02:00] your skin. 

[00:02:00] Dr. Ryan Partovi, JD, NMD, MIFHI: Yeah. 

[00:02:02] Mrs. Madi Partovi: And so he's very aware of that and so he starts drinking his drink. He says, Mama this tastes like pee.

[00:02:10] Mrs. Madi Partovi: And I said, what? He said, not P E, plastic.

[00:02:19] Mrs. Madi Partovi: And so I'm just, inside, interiorly, I'm just secretly delighting in And all of his, like the way he sees the world and the choices that he's making. And the way that we are training and developing him, it's just so neat, to see that in action out in the world. 

[00:02:42] Dr. Ryan Partovi, JD, NMD, MIFHI: Yeah. Well, and those containers that they use at central market are like the old, I forget which recycle number it is, but it's the one that It is like the old plastic milk cartons.

[00:02:53] Dr. Ryan Partovi, JD, NMD, MIFHI: Right. Which they still sell pla milk in plastic milk cartons, which I think is ridiculous. Because there's no [00:03:00] doubt that there's leaching of something. It may not be leaching of whatever that they measure, the thing that they're required to measure. It's like, oh, well they don't leach this, so they're fine.

[00:03:09] Dr. Ryan Partovi, JD, NMD, MIFHI: It's like, well there's, 16 other things in there that they, that do leach into the milk. Yeah. So, or that leach into something as. Acidic, right? Very possible that it was the acidity of the limeade that was causing them to leach and the plastic taste to be in the liquid. But I mean, if you can taste it, then it's in there and it's in there at a level that is.

[00:03:29] Dr. Ryan Partovi, JD, NMD, MIFHI: Substantial. And we know that those are, that those plastics contain xenoestrogens, which mess with the development of both men and, or boys and girls. So that's not something that hopefully he will be having again. 

[00:03:42] Mrs. Madi Partovi: Yes. So I've been on a mission to, well, I was on a mission to purge the like plastic cups and such from the 

[00:03:50] Dr. Ryan Partovi, JD, NMD, MIFHI: house.

[00:03:50] Dr. Ryan Partovi, JD, NMD, MIFHI: Which you've done. 

[00:03:52] Mrs. Madi Partovi: Yes. And then before the purge though I gave him some, a drink in the plastic cup, but he's small. We don't drink out of plastic.[00:04:00] 

[00:04:02] Dining Out: Lebanese vs. Syrian Food

[00:04:02] Mrs. Madi Partovi: And another we went to, there's only a few restaurants that we choose to go to. And one of them happens to be a a Lebanese buffet. And I was observing him. He said, mommy, it's not 

[00:04:13] Dr. Ryan Partovi, JD, NMD, MIFHI: Lebanese. It's Syrian, but anyway. 

[00:04:16] Mrs. Madi Partovi: Thank you. Yeah, 

[00:04:18] Dr. Ryan Partovi, JD, NMD, MIFHI: we have this conversation all the time, being half Persian, I can taste the difference very easily between like Syrian versus Lebanese food.

[00:04:27] Dr. Ryan Partovi, JD, NMD, MIFHI: But I was talking to, we were talking about this week, it's like most people would have no idea the difference between those two foods. And they would think that they're the same as Persian food, which they taste nothing like Persian food, yeah. 

[00:04:38] Mrs. Madi Partovi: Duly noted Syrian food. 

[00:04:41] Dr. Ryan Partovi, JD, NMD, MIFHI: And yeah. Our friend Joe who cooks for us sometimes he served us this rice and claimed, Oh, this is Persian rice.

[00:04:50] Dr. Ryan Partovi, JD, NMD, MIFHI: I take one bite. I'm like, this is Afghani rice, dude. So he's army reserve and he actually served over in Afghanistan when he was active duty and [00:05:00] learned a lot of the recipes there. So he's, sometimes he'll sneak in a little Afghani. I'm like, ah, you're doing that Afghani thing again. It's not quite the same, 

[00:05:08] Mrs. Madi Partovi: so here's our son. 

[00:05:09] Raising a Health-Conscious Child

[00:05:09] Mrs. Madi Partovi: So you have been, every time we go out, you have been training and developing him regarding. You know what's optimal for us and what's not, right? And so here he is, he tells me he wants to get his plate by himself. Here it is in play. And so I just observe him, I'm not like overseeing him, like over his shoulder, like doing 

[00:05:31] Dr. Ryan Partovi, JD, NMD, MIFHI: that.

[00:05:32] Dr. Ryan Partovi, JD, NMD, MIFHI: And he did a great job. 

[00:05:33] Mrs. Madi Partovi: Yeah. He got himself a first, the first plate plate of vegetables and salad. And he knew that, the peas and the carrots and the, that had kidney beans and corn in it. So daddy, I'll pick those out. Just because he wanted the peas and carrots.

[00:05:49] Dr. Ryan Partovi, JD, NMD, MIFHI: Yeah. 

[00:05:50] Mrs. Madi Partovi: Yeah. And it was just so,

[00:05:56] Dr. Ryan Partovi, JD, NMD, MIFHI: and if he was unsure about something, he would ask me and I would explain to him, [00:06:00] okay, this is fine, or this is not something we want to eat. And here's why. And 

[00:06:03] Mrs. Madi Partovi: yeah. And then he requested a lamb shank and it was just, Oh my gosh, I cannot even find the words. 

[00:06:12] Dr. Ryan Partovi, JD, NMD, MIFHI: Mother's pride right here. You can see it.

[00:06:17] Mrs. Madi Partovi: Yes, and I just left him to his own devices and he just he chose powerfully for himself. 

[00:06:23] The Importance of Early Food Introduction

[00:06:23] Dr. Ryan Partovi, JD, NMD, MIFHI: Yeah, I think what people need to realize though, is that this has been a process that began when he was six months old. I mean his first meal was okra and turkey that was cooked with turmeric and probably a little bit of paprika and It was tomato sauce or it could have been pimentos because my mom was there.

[00:06:46] Dr. Ryan Partovi, JD, NMD, MIFHI: Anyway, the point is this is my dad's famous, it was pimentos because it was turkey, which means it was my mom's version. It's type A version, but typos can eat it too. That was his first meal at [00:07:00] six months old, which of course, you know, some people who still follow the old, like from England back when they thought that introducing kids to like first you have to give them fruit until they're nine months and then you can give them cereal grains and then like, maybe when they're a year old, you can give them meat.

[00:07:16] Dr. Ryan Partovi, JD, NMD, MIFHI: It's like, who came up with that? Whoever came up with that was definitely a type A, right? I mean, that is not a typo. So I came up with my own food introduction schedule for him, which we did. And it was really very effective. And I just made some minor tweaks to it with our second son, and that was also very effective.

[00:07:36] Dr. Ryan Partovi, JD, NMD, MIFHI: So yeah, I mean, I think that it's I mean, people used to just watch our son eat like, almost like a spectator sport. Cause when he was nine months and even a year old, he'd just sit there and he'd eat. foods and we'd have people come and say, Oh, well, my six year old or 10 year old or 13 year old won't eat these foods that you're, nine month old or one [00:08:00] year old is eating and loving, just sitting there just enjoying every bite of it, and he would relish in his food.

[00:08:07] Dr. Ryan Partovi, JD, NMD, MIFHI: And I just think that is You know, all of that was part of it. It's all the programming. Thank you 

[00:08:14] Mrs. Madi Partovi: for mentioning that word because we talk about programming when it comes to education. 

[00:08:18] Reprogramming Taste Buds

[00:08:18] Mrs. Madi Partovi: And you can absolutely, I have reprogrammed my, myself on a cellular level whenever I, there's a social gathering.

[00:08:27] Mrs. Madi Partovi: There's a table of sweets and sugar. I, my, my body is not a calling for that. It's I can approach it with equanimity and I keep using this word because equanimity is no matter what is going on externally, that you have a sense of this groundedness and alignment and ease and peace.

[00:08:52] Mrs. Madi Partovi: About it. And 

[00:08:54] Dr. Ryan Partovi, JD, NMD, MIFHI: well, I think that's also true on the flip side of people who are, hearing us talk [00:09:00] and they're like, Oh, but I don't like that food and this food and that food. And what am I going to do now as a grown up? I can't go back and, feed my baby self those foods.

[00:09:08] Dr. Ryan Partovi, JD, NMD, MIFHI: Fair. It takes on average, let's say you've got a child that's maybe a three to five year old and you're wanting to, hey, I've introduced some new foods to them. They're already past that super plastic window where you can just feed them whatever and they're going to eat it. So how do you do it?

[00:09:24] Dr. Ryan Partovi, JD, NMD, MIFHI: Well, you introduce foods. What you can do. Sometimes it takes 8 to 12 times. That's really what I wanted to say. It takes 8 to 12 times on average to get a child to eat a new food. And sometimes the first time it's like I'm going to lick it and put it down, right? And then that's, yeah, you licked it, you put it in your mouth.

[00:09:42] Dr. Ryan Partovi, JD, NMD, MIFHI: And you put it down. Okay, next time, we're going to take a small nibble, right, and swallow it, and then after that, okay, maybe take one full bite, right? We have a one bite rule in our house, which is even if you don't prefer something, you have to at least take one bite at a minimum. 

[00:09:57] Mrs. Madi Partovi: And even our three year old abides by it.

[00:09:59] Dr. Ryan Partovi, JD, NMD, MIFHI: Yeah. [00:10:00] 

[00:10:00] Mrs. Madi Partovi: And this is where, for you parents, you're going to discover a whole new level of grit and patience. If you do have an interest in reprogramming and refining your child's palate. 

[00:10:15] The Magic Pill: A Documentary Insight

[00:10:15] Dr. Ryan Partovi, JD, NMD, MIFHI: Yeah, there's a great movie actually called The Magic Pill, in which they demonstrate this process, where there's a young autistic girl who basically is surviving on like chicken nuggets and goldfish, and that's all she will eat.

[00:10:29] Dr. Ryan Partovi, JD, NMD, MIFHI: And they basically only put real, they get all that food out of the house completely. And they put nothing but real food in front of her. And I think it's on the third day she finally breaks down and like, just gobbles up an entire plate of it. And from then on she'll eat anything. Right. 

[00:10:43] Mrs. Madi Partovi: Yeah. She's eating grass fed steaks and green beans.

[00:10:46] Dr. Ryan Partovi, JD, NMD, MIFHI: Yeah. And that's really what it takes. It takes that discipline to like watch your child not eat for two days. Right? And maybe three days, I mean, the child can survive easily without with just drinking water for probably [00:11:00] certainly easily three days, probably five days, not a problem.

[00:11:04] Dr. Ryan Partovi, JD, NMD, MIFHI: After five days, I'd be hesitant to say, yeah, and of course this is not technically medical advice because I don't know your situation. So the point is, work with your doctor on it. But there are actually experts in this realm that will teach you about, you could kind of do the cold turkey method, which is what they do in that Magic Pill movie.

[00:11:22] Dr. Ryan Partovi, JD, NMD, MIFHI: It's a documentary. And what's so crazy about that movie is that at the beginning of the show, she's non verbal. Autistic nonverbal. And by the end of it, she's starting to talk. So it's like, it's wild, but it's amazing. I love it. That's such a great example of the power of nutrition.

[00:11:38] Dr. Ryan Partovi, JD, NMD, MIFHI: So, 

[00:11:38] First Meals and Cultural Cuisine

[00:11:38] Mrs. Madi Partovi: yes, our younger son, his first meal was fess and June goat yogurt taboo Lee. 

[00:11:44] Dr. Ryan Partovi, JD, NMD, MIFHI: Well, what is festive June? You have to tell them 

[00:11:47] Mrs. Madi Partovi: you're the, okay. You must tell them, baby. 

[00:11:49] Dr. Ryan Partovi, JD, NMD, MIFHI: You want me to tell 

[00:11:50] Mrs. Madi Partovi: them? Okay. 

[00:11:50] Dr. Ryan Partovi, JD, NMD, MIFHI: Yes. So it is a stew made with chicken, pomegranate molasses, which is basically reduced down pomegranate juice [00:12:00] walnuts that have been toasted and ground up.

[00:12:03] Dr. Ryan Partovi, JD, NMD, MIFHI: And it's got some onions and things like that. And the turmeric may be a little bit, I forget off the top of my head, but that it's really, it's kind of sweet and tart and very rich because of the walnuts, and it's got how would you describe it? I'm, 

[00:12:19] Mrs. Madi Partovi: I'm kind of lost in your like when you talk about food, it's like food, love language for me.

[00:12:26] Mrs. Madi Partovi: So don't ask me any questions right now. I'm listening. 

[00:12:29] Dr. Ryan Partovi, JD, NMD, MIFHI: Yeah. Typically served over rice. My advice is do not you're going to find recipes out there that use like honey and sugar and lemon juice. You don't need any of that. If you feel like the pomegranate molasses, if you feel like it needs to be more sweet, add more pomegranate molasses.

[00:12:47] Dr. Ryan Partovi, JD, NMD, MIFHI: If you feel like it's not tart enough, add more pomegranate molasses. Basically, the solution to making good fish in June is add more pomegranate molasses. You really don't need any of that other stuff. And why would you? [00:13:00] Because pomegranate molasses is, unless you're a type B and you can't have pomegranate, in which case, I'm sorry.

[00:13:05] Dr. Ryan Partovi, JD, NMD, MIFHI: I'm sure we could come up with a type B version that would be good, but you'd have to use turkey anyway, because you can't have chicken. Anyway we're getting a little derailed here. Yes. 

[00:13:15] The Cookie Incident

[00:13:15] Mrs. Madi Partovi: So after Jean Luc's gymnastics class, right? They give all the kids a choice of either cookie or stickers.

[00:13:24] Mrs. Madi Partovi: And all the kids gun for those cookies, which are, which have sugar in them and gluten and 

[00:13:30] Dr. Ryan Partovi, JD, NMD, MIFHI: It was probably GMO flour too, the good stuff. 

[00:13:34] Mrs. Madi Partovi: And after class, it's a, mommy and me class. So I, I noticed, I look for him and he's not anywhere in sight. All right, he has gone for that cookie.

[00:13:44] Mrs. Madi Partovi: Okay, by the time I get out there, he's stuffed his mouth with two of those cookies. And he knows, that that's not what we do. So I, we had a good talk, a very good talk. And sweetheart, we don't you're a type O baby. [00:14:00] Okay, gluten is not optimal for you and we don't eat refined sugars and I get the it must have been 49 why mama why I answered each one 

[00:14:12] Dr. Ryan Partovi, JD, NMD, MIFHI: Why was also my favorite word as a child 

[00:14:13] Mrs. Madi Partovi: each one.

[00:14:14] Mrs. Madi Partovi: I answered them and then by the 49th why because this Eating like this will lead to diabetes and cancer. And he just looks at me, he says, Diabeta? Okay.

[00:14:36] Dr. Ryan Partovi, JD, NMD, MIFHI: That's some past life stuff right there. He's like, Oh, I don't want that. How would he know what that means? Because I've 

[00:14:44] Mrs. Madi Partovi: been trying to, I've been explaining to him that you get sick on the inside. He's very he listens. 

[00:14:50] Dr. Ryan Partovi, JD, NMD, MIFHI: Well, I know. I'm making a joke. I'm making a woo joke for you. 

[00:14:54] Mrs. Madi Partovi: Oh. I gotta have a woo joke 

[00:14:56] Dr. Ryan Partovi, JD, NMD, MIFHI: occasionally.

[00:14:57] Mrs. Madi Partovi: I just got it. 

[00:14:58] Dr. Ryan Partovi, JD, NMD, MIFHI: Okay, good. [00:15:00] I never finished what I was going to say. But finish what you're going to say. I will. And then I want to get back to what I was saying about 

[00:15:05] Mrs. Madi Partovi: food. 

[00:15:06] Refining the Palate

[00:15:06] Mrs. Madi Partovi: I also see on the court that his palate is being very refined, too. Because he doesn't eat refined sugars. So even If he eats something remotely sweet, he'll tell me, mama too wheat for me.

[00:15:18] Dr. Ryan Partovi, JD, NMD, MIFHI: Yeah. No, he got a hold of one of these Annie's organic fruit roll-ups that Ryan had brought home from his school party. He goes to a school where everything is like organic, refined, sugar free. But these, they, they put a lot of like, 

[00:15:34] Mrs. Madi Partovi: no, that, that was me. That was I, we got those at Central Market.

[00:15:36] Dr. Ryan Partovi, JD, NMD, MIFHI: Oh, you bought more of them? 

[00:15:38] Mrs. Madi Partovi: No, I didn't. That those came from central market. Not his party. I thought 

[00:15:43] Dr. Ryan Partovi, JD, NMD, MIFHI: they came from the party. 

[00:15:44] Mrs. Madi Partovi: No, 

[00:15:44] Dr. Ryan Partovi, JD, NMD, MIFHI: you bought those in direct violation 

[00:15:47] Mrs. Madi Partovi: of Starfleet code.

[00:15:52] Dr. Ryan Partovi, JD, NMD, MIFHI: So 

[00:15:52] Mrs. Madi Partovi: he had a little titch of it. Okay. Two weeks. 

[00:15:55] Dr. Ryan Partovi, JD, NMD, MIFHI: Yeah. And he's like, no thanks. Yeah. Which is correct. I mean, those things are way too sweet and they have [00:16:00] like corn starch in them. And I can't believe you bought those anyway. This 

[00:16:04] Mrs. Madi Partovi: is why you do all the shopping for this family. Okay. 99 

[00:16:07] Dr. Ryan Partovi, JD, NMD, MIFHI: percent of it. Yeah.

[00:16:09] Dr. Ryan Partovi, JD, NMD, MIFHI: Yeah. Can't let you can't let you poison us, right? Too often. 

[00:16:14] Mrs. Madi Partovi: Hey. 

[00:16:16] Dr. Ryan Partovi, JD, NMD, MIFHI: I'm kidding. I wanted to talk, finish what I was saying about food introduction. So on average, a kid needs eight to 12 times. Well, adults are going to more, be more. So you know, if you and there's a great book I think B, B Wilson is the author.

[00:16:28] Dr. Ryan Partovi, JD, NMD, MIFHI: The book is called First Bite. Yeah. How We Learn to Eat. Yeah. Really great book. Some of her advice about about it is, it's actually pretty good. I think she's broadly in agreement with me that you need to basically feed your babies the way you want them to eat when they're grownups.

[00:16:44] Dr. Ryan Partovi, JD, NMD, MIFHI: And so, what's optimal for them. 

[00:16:47] Overcoming Food Aversions

[00:16:47] Dr. Ryan Partovi, JD, NMD, MIFHI: And I'm probably a little more strict on things like sugar and refined, ultra processed foods and additives and things like that, but I believe she's also British, so they probably have more regulations over there, so they don't have to [00:17:00] worry about food additives quite so much as we do, but, yeah, it's a really and I think that it's one of those things that as an adult even looking back on that, reading that book, you kind of understand, oh, this is why I like the foods that I eat and I don't like the foods that I don't eat and, I have patients that come in and they, there's entire food groups that they won't eat and I'm like, all right, well, we need to go find you someone who does medical hypnosis and figure out, Whatever that is, that's blocking you.

[00:17:26] Dr. Ryan Partovi, JD, NMD, MIFHI: You had some horrible experience where you were forced to eat something, or there's some smell because your dad came in with a big load of fish and he was gutting fish in the sink and you were just turned off by that. So you've never eaten fish ever since that moment. And, we just, we clear that out and, or you 

[00:17:44] Mrs. Madi Partovi: had some bad shrimp and you vomited.

[00:17:46] Mrs. Madi Partovi: And yeah, absolutely. 

[00:17:47] Dr. Ryan Partovi, JD, NMD, MIFHI: Yeah. I mean, that, that happened to Ryan when he was little and he wouldn't shrimp for a while and then gradually we reintroduced it and he's fine with it now. But you remember that? 

[00:17:59] Mrs. Madi Partovi: It was [00:18:00] at a restaurant. Yeah, 

[00:18:01] Dr. Ryan Partovi, JD, NMD, MIFHI: no, I remember exactly what restaurant it was. I 

[00:18:03] Mrs. Madi Partovi: know. And so now we have only, gonna 

[00:18:05] Dr. Ryan Partovi, JD, NMD, MIFHI: roll them under the bus. 

[00:18:06] Mrs. Madi Partovi: Wild, caught shrimp. And yet, just the other day, he was actually picking it out of his Right. His homemade fried rice. Eating the shrimp. 

[00:18:20] Dr. Ryan Partovi, JD, NMD, MIFHI: Oh, good. 

[00:18:20] Mrs. Madi Partovi: Yeah. 

[00:18:22] Dr. Ryan Partovi, JD, NMD, MIFHI: Of course the shrimp we buy is like, it's wild Argentinian shrimp. Or is it Argentinian? Or, yeah, it's Argentinian.

[00:18:28] Mrs. Madi Partovi: Argentinian. 

[00:18:29] Dr. Ryan Partovi, JD, NMD, MIFHI: Yeah. It's really good stuff. It's like shrimp that tastes like shrimp. As opposed to shrimp that tastes like nothing. Just like most shrimp these days, the farm raised shrimp from Thailand or wherever is just like, it's just like, it has no flavor whatsoever. Actually, Gulf shrimp is in season right now.

[00:18:47] Dr. Ryan Partovi, JD, NMD, MIFHI: I've been buying some wild Gulf shrimp lately. This year I guess they must seem, they seem to have had a big harvest of it, so look out for wild gold shrimp somewhere in a store near you. I get no [00:19:00] sponsors. We really should get some sponsors, because frankly we talk about so many products and stores, and I'm just oh, there we go again.

[00:19:08] Dr. Ryan Partovi, JD, NMD, MIFHI: People free money. 

[00:19:10] Mrs. Madi Partovi: Well, here it is, okay? 

[00:19:12] Mrs. Madi Partovi: I'm talking about the people that are going to make money off of what we're saying. Yes. Not the people who are going to benefit. I don't mind that part. It's the people who benefit like our audience. That's great. S

[00:19:24] Conclusion and Farewell

[00:19:24] Mrs. Madi Partovi: o thank you for your generous listening. And this is a series of the world of food. thank you for joining us. 

[00:19:33] Dr. Ryan Partovi, JD, NMD, MIFHI: I'm Dr. Ryan Partovi 

[00:19:35] Mrs. Madi Partovi: and I am Mrs. Madi Partovi, 

[00:19:37] Dr. Ryan Partovi, JD, NMD, MIFHI: and this has been the Partovi effect, creating the consensus. Thanks for joining us. Be well.

[00:19:46] ​