In this episode of Simple Shifts: Conversations on Food, Life, Weight and Mindset, Martha McKinnon and Peter Morrison from Simple-Nourished-Living.com discuss various aspects of food, weight, and mindset, focusing on the influence of our environment on eating habits, the impact of fast food, and strategies for mindful eating.
They explore recipes, personal rules for sustainable eating, and the importance of understanding caloric intake, especially from beverages. The discussion wraps up with reflections on the book ‘Mindless Eating: Why We Eat More Than We Think‘ by Brian Wansink and how small changes can lead to significant results in weight management.
Key Takeaways
- Mindful eating is about understanding environmental influences.
- Fast food is designed to appeal to our biological cravings.
- People often underestimate their caloric intake from beverages.
- Personal rules can help maintain a healthy lifestyle.
- Small changes can lead to significant weight loss over time.
- Awareness of portion sizes is crucial for managing calories.
- Healthy foods can still be high in calories if consumed in excess.
- Trade-offs in eating can create a balanced approach to indulgence.
- The concept of a health halo can lead to overeating.
- Revisiting strategies can reinforce healthy habits.
Mindless Eating Chapters 9 and 10 Podcast
Video Transcript
Martha McKinnon (00:00)
Hi, welcome to Simple Shifts: Conversations on Food, Life, Weight and Mindset. I’m Martha McKinnon from the blog Simple Nourished Living, and this is my brother and partner, Peter.
Peter Morrison (00:13)
Hello.
Martha McKinnon (00:14)
Hi, how are ya?
Peter Morrison (00:15)
I’m good, how are you doing this fine day?
Martha McKinnon (00:18)
I’m doing really well this fine day. I feel really good. I’ve got to go to a party a little while after we wrap up this taping of this and I’m all ready for the birthday party for a neighbor. So we’re going to a birthday party for a neighbor and it’s a potluck and I made the quinoa tabbouleh from the website. Yeah, I didn’t and I didn’t realize that. I mean, that’s a recipe you made and so I had never made it, but I can’t say that now.
Peter Morrison (00:28)
What kind of party?
Martha McKinnon (00:48)
I have now and it’s delicious. I had to change it up a little bit because I couldn’t get a couple of the ingredients, but it turned out delicious. I will link to that in the show notes because it’s a winner, but because down here I can’t get bulgur, so that wouldn’t even be an option, but the quinoa I think I like even better and it’s so much more readily available for me.
Peter Morrison (01:01)
Awesome.
And so it’s naturally gluten free too, which is perfect if you have a gluten sensitivity.
Martha McKinnon (01:16)
So it’s naturally gluten free because of the quinoa.
And it’s all done.
Peter Morrison (01:21)
Well, interestingly enough, I recently made, I’ve been wanting to do for a while now, and it’s everywhere, but I finally made toasted ravioli.
Martha McKinnon (01:32)
How’d you like it?
Peter Morrison (01:34)
I liked it.
Martha McKinnon (01:35)
Good. So is that something you’ll share on the website? Cool. Did you toast it in the air fryer?
Peter Morrison (01:42)
I didn’t – I thought about using the air fryer because I thought it would be quicker. But then when I thought about it, with all the hot air blowing around, you’re going to have stuff going everywhere. So I just did it in the oven.
Martha McKinnon (01:55)
Mm-hmm. Uh-huh. Cool. What’d you serve it with? I love to talk about food.
Peter Morrison (02:05)
I had some Trader Joe’s bruschetta topping, which is kind of like a chunkier tomato sauce and some warm marinara for others. But yeah, it’s good. I mean, I like pasta. I don’t like a whole lot of pasta. So what I like about this is I think you could eat one or two raviolis and that was plenty for me.
Martha McKinnon (02:10)
Sounds yummy.
Peter Morrison (02:34)
I was also thinking, with any extras or leftovers, you could heat them up or you could actually eat them cold. But you could heat some up and chop them up and it’d be kind of like a pseudo crouton for a salad or soup, or something.
Martha McKinnon (02:49)
That’s fun. It’s fun to think about different crouton toppings. I think part of long term success is to find ways to make salads more interesting. And there’s so many ways to do that. When you start to really focus on it to make them more fun and interesting and yummy. And so yeah, so that would be a fun, topping for a salad. Just to jazz it up a bit.
Peter Morrison (02:53)
Mm-hmm. Mm-hmm.
Martha McKinnon (03:17)
Alright, so today we’re wrapping up our discussion of the book Mindless Eating by Brian Wansink. It’s one of my favorite books. It helped me immensely and so we’re going to just wrap up. We’ve had several discussions around that. So we’re going to wrap up with chapters 9 and 10 today. And it’s really a deep dive into all the ways that we’re influenced, like the ways our environment influences us to eat more than we realize.
And it happens in lots of different ways. And then what I loved about this book was it gave a lot of practical tips and suggestions for changes you could make to re-engineer your habits, your environment, so that they support you in ways that make eating better, losing weight feel easy and effortless. And I’m all about it, I think that easy and effortless are key to sustainable, lasting change.
So fast food was one of the topics. There’s been so much written, so many books, documentaries about fast food and the influence that it’s had on America, right? Over the past few decades, a lot can be said and written about it, but when we were growing up, I think back to childhood and fast food didn’t exist very much where we lived, right? But we’ve seen it develop through our lifetime such that the amount of fast food that’s available now versus when we were growing up is staggering.
Peter Morrison (04:46)
Mm-hmm. I just want to read this because I thought this was really, I don’t know, this struck a chord for me.
So he wrote in the book, “…fast food has been designed to love us by giving us the taste that generations of evolution have caused us to crave. We are hardwired to love the taste of fat, salt and sugar. Fat gave our ancestors the calorie reserves to weather food shortages. Salt helped them retain water and avoid dehydration.
Sugar helped them distinguish between sweet edible berries from the sour poisonous ones. Through our taste for fat, salt and sugar, we learned to prefer foods most likely to keep us alive. And now fast food companies are giving us the taste we want, plus a good value and maximum convenience.” So it’s just, wow, you know, we’re sort of wired for that fat, salt and sugar sweet.
Martha McKinnon (05:48)
Right. But it never, think evolutionarily like a hundred years ago, a thousand years ago, a hundred years ago, it never could have been served up in such vast quantities so quickly. So now we can get it served up in such a variety of ways and all of the snacky foods, the fast food companies, they are serving up what we were sort of biologically designed to crave for survival.
Peter Morrison (06:08)
Mm-hmm. And how he talks about through his studies, how the fast food industry has evolved through the years, like they’re not necessarily trying to make people overweight, they’re trying to sell to you. Like he said, they don’t care if you buy the Big Mac, the Happy Meal, and you throw half of it away. They don’t care, they just wanna make the sale. So if all of a sudden the consumers want low fat, everything’s gonna become low fat.
Martha McKinnon (07:00)
I think the fast food, if you look at it, they have tried to respond to supposed wants, right? Because a lot of the restaurants have salads. Now they have healthier options. But I found it really intriguing that they, gave the example that at Burger King, for example, you can buy a side salad for less than or about the same price as the medium fries. But the reality is that Burger King sells 30 times more fries than salad.
Peter Morrison (07:06)
Mm-hmm. Mm-hmm.
Martha McKinnon (07:30)
So that’s the reality. I mean, if we were buying the salads as much as we claim that we wanted, they’d be all over it. But at the end of the day, they’re gonna serve up what they can sell. Absolutely.
Peter Morrison (07:47)
Exactly. I haven’t been to a Subway in a really long time, but at the time of this writing of this book and the studies, I guess a lot of their nutritional information was printed on everything, napkins, cups, wrappers.
Martha McKinnon (08:03)
Mm-hmm. Mm-hmm.
Peter Morrison (08:14)
The studies that he did found people didn’t necessarily eat less, even though they had access to that information.
Martha McKinnon (08:17)
Right. So there were subtle shifts, I think, if I remember what he was talking about, you know, that it seemed like overall a person who goes to Subway on average, a person who goes for Subway for a meal versus one of the burger joints like McDonald’s… I think there was a comparison done, McDonald’s versus Subway, and that a person who did choose Subway, they were still eating more than they thought.
Peter Morrison (08:44)
Mm-hmm.
Martha McKinnon (08:45)
They were eating like 34 % more calories than they thought they were compared to somebody at McDonald’s. The gap was smaller. I mean, I guess people at McDonald’s knew they were indulging. But at the end of the day, the person eating at Subway still took in like 400 calories less than the person eating at McDonald’s. So that’s significant overall. But again, you walk into Subway and you can make healthy choices. But they also have the chips and the cookies, right?
And the sodas. And so, you know, when you walk into Subway, you can make a healthy choice, right? A light choice, or you can be pretty indulgent if you have your foot long sandwich loaded up with cheese and extra meat and a bag of chips and a cookie. You know, you can’t delude yourself into thinking that that was a healthy meal, or you can. I mean, we delude ourselves a lot, but at our own peril.
Peter Morrison (09:28)
Mm-hmm.
And even though we have access to the nutritional information, it didn’t really affect.
Martha Mckinnon (09:46)
It didn’t significantly change behavior. Yeah, the other study they talked about too was the fact that there has been a lot of talk that if we just raised prices or put taxes on some of these foods that weren’t so good for us that it would change behavior. And his study suggested that it doesn’t. That in normal sort of free market economies, even though the cost of lot of things, like sodas or chips or things that aren’t deemed healthy, we still buy them, even though the price is higher.
Peter Morrison (10:16)
Right, you’d just go to a competitor, or you’d buy a different brand.
Martha McKinnon (10:22)
So it doesn’t really change the behavior the way a lot of people in government think, well, if we just taxed it, could change behavior. And his studies say, not so fast. Yeah. The research doesn’t really prove that.
So fast food can be a challenge. Because, you know, especially if you’re really busy, you know, if you’ve got limited money – so it really does like you said it hits all of those points, right? It’s budget friendly. It’s fast and it’s hitting our taste buds and it tastes good because it’s salty and fatty and sweet. So you’ve got to figure out how to – if you are gonna eat fast food – how to make it work for you and there are a lot of things you can do now right to pay attention.
Peter Morrison (10:53)
Mm-hmm.
Martha McKinnon (11:18)
To make these fast food options work, even when you are trying to lose weight with a lot of success.
Peter Morrison (11:28)
And he goes on to say that they talk about the labeling with the nutritionals and obviously educating people wasn’t really helping. That’s when he went more into, that’s where us mindfully re-engineering our own environments is going to be a much easier road for us.
Martha Mckinnon (11:49)
Right, for the long run. It’s about being mindful, like once you understand these things and once you develop new strategies then you can have a lot of success in a way that’s really very personalized and can support you as opposed to subjecting yourself to some external rules from some other formal diet plan or program. So it’s a much easier more sustainable way to take a look at this.
Peter Morrison (12:17)
And he mentions the health halo. I was wondering, do you think with the Subway study, do you think that was a health halo? While yes, they ate less than they would have at McDonald’s, they still overate because they thought it was healthier.
Martha McKinnon (12:18)
Yeah, that happens a lot in our thinking. It seems that we tend to be all or nothing thinkers. And so if something gets deemed healthy, then it changes the way you perceive that food. And so if you walk into a Subway and say this is healthy, and in your mind, it’s healthy. Then you eat the way you eat thinking that you’ve made a healthy choice. And this really plays out.
We have one post that talks about Secret Eaters and it’s just one of those classic studies of the Secret Eaters which is a British based show which takes people who are struggling with their weight and it then basically secretly records them for a week. Through photos and video they’re being recorded in all kinds of ways that they don’t realize and then they’re presented with the findings because a lot of these people are just perplexed. They’re gaining weight and they don’t really understand why.
They perceive that they’re not eating very much and it just points out all the ways that we’re oblivious to how much we’re taking in. And then in the example that I share on our website there’s this gentleman, and I think it was Special K, was one of these certain cereals he said well it’s healthy when I eat this.
But he would take this huge bowl of Special K, and this was just for an evening snack, a huge bowl of Special K and then he topped it with honey and sugar and berries and like half and half. And he just had this huge bowl. And in his mind, when he was told like how many calories, it was an exorbitant amount of calories in this bowl of cereal that he put together, he was shocked because in his mind, Special K was a healthy choice.
Martha McKinnon (14:18)
I know it happened a lot back in the 90’s when the low fat food craze was going on. Suddenly you could have Entenmann’s cakes and Danish that were fat free and suddenly they had this health halo. And I was I was a participant in that. But you know jelly beans are fat free so they seemed like they were free food. What were those Nabisco Snack Wells? Those chocolate cookies they were they were fat free, so they had a health halo around them and you kind of ate them with abandon you know.
Peter Morrison (14:58)
Granola is another food that he mentions in the book, low fat granola.
Martha McKinnon (15:03)
Yep. So with granola you have this belief that granola is a healthy food and it has nourishing aspects to it. It is made from some nourishing ingredients but it doesn’t mean it doesn’t have calories and it can have tons of fat and sugar added to those oats and nuts. Yeah. So you got to really pay attention.
Peter Morrison (15:22)
Yeah, and I guess that the way our human brain works, we tend to think all or nothing black and white. It’s either healthy or not healthy.
Martha McKinnon (15:31)
Right. So it goes into one, you know, one channel or the other. And we have to really think in shades of gray, especially because yeah, once a food is deemed healthy, it can still be loaded in calories. And I know many people struggle around nuts, you know, well, nuts are healthy, they’re much better for you than chips. Well, they are, but they’re very, very caloric, right. Even just a small handful of nuts has a ton of calories and a lot of fat, a lot of calories from fat and so if you’re just grabbing handfuls of nuts as your snack, you could be taking in a significant number of calories. I mean a couple hundred calories just in a tiny handful like is really easy.
Peter Morrison (16:00)
And usually fat too, right?
And that’s just the food we eat. Wansink also mentions beverages and how we underestimate by 30% on average the number of calories in a given drink.
Martha McKinnon (16:24)
Right. Right. At the end of the day, what we drink and we think that we’ve taken in 30% less than we really had. And so that can add up depending on how many drinks, sodas, lemonades, juices, it can add up. And then when you get into the thick, the smoothies, the milkshakes.
Martha McKinnon (17:01)
So he explained that the typical thin drink like juice or soda has about 10 calories per ounce. The thick smoothies and milkshakes have about 20 calories per ounce. And if you’re drinking 32 ounces of soda, that’s times 10, that’s 320 calories. So that adds up in a hurry.
Peter Morrison (17:22)
And a lot of people I think don’t even consider beverages if you’re thinking of a meal, a Big Mac, you’re just thinking of the food, let alone what you’re drinking.
Martha Mckinnon (17:28)
Right, right. Right.
And that’s one thing, that’s something we call low hanging fruit, you know, back when I was doing a lot of Weight Watchers, again, because I think what happens at Weight Watchers, for me personally, was that awareness that happens in that first week when you start tracking and starting to pay attention to the count, you start noticing in a way the calories and the food you’re consuming in a way you hadn’t before. And you have all these light bulb moments. And so that’s one of the first shifts that people make because it seems easy.
Peter Morrison (17:37)
Mmm.
Martha McKinnon (18:01)
When you realize how many calories you’re taking in with all of these sugary drinks to just switch up to something different, like water with a splash of juice. A lot of people switch to diet soda, you know, for a while if that works for you. I mean, you can be saving, you know, know, teas and coffees with less with sweeteners, less sugar, you know, gradually diminishing the sugar you’re taking in. That can be just a huge shift that seems pretty painless in a way that you can start to save calories very, quickly by taking a look at the beverages.
Peter Morrison (18:41)
Serving sizes, he goes on to talk about, the fact that we don’t really read labels, not only from a nutritional standpoint, is this package one serving, two, 2.5 servings? We tend to judge a serving by the package that the food is contained in.
Martha McKinnon (18:42)
Yeah. A sleeve of Oreos is a serving, right? When you open the box.
Peter Morrison (19:06)
In what universe?
Martha McKinnon (19:08)
Right? No, but they give the example like of the 20 ounce soda. You know, you buy a 20 ounce bottle of soda and you flip it over and it’s going to say 2.5 servings. Who ever thinks, when you open up the bottle, unless you’re buying a big liter, which you might pause at that. But I mean, if you’re buying 20 or 24 ounces, you think of it as a serving, right? You don’t think, oh, and you probably, might scan the calories, but it’s going to show the calories per serving. You don’t take that now and say, okay, now I have multiply it times two or 2.5 whatever that’s showing for calories
Peter Morrison (19:13)
Mm-hmm. You don’t think, oh, and you probably might scan the calories, but it’s going to show the calories for a single serving.
Martha McKinnon (19:38)
So that can really trip us up. You got to really pay attention when you’re reading those nutritionals to see how many servings is this? And you’ll see that a lot on I don’t know, take these snacky cakes, you know, where you might have two Twinkies or two little Swiss rolls or two cookies in the package. And it’s going to say, you know, two servings.
But once you open that package, in my mind, it’s one serving. So you gotta really pay attention to that, because that can trip you up in a hurry.
Peter Morrison (20:17)
I was a little surprised by the study, I am pretty sure was in this section with the Pringles study where they dyed every seventh chip red just to present that barrier. And then they did a study where then they dyed every 15th chip red and, one they didn’t dye any.
Martha Mckinnon (20:30)
Mm-hmm.
Peter Morrison (20:40)
They measured the amounts eaten and people, you know, those barriers just made you pause just for a second just to say, should I keep going or not?
Martha McKinnon (20:52)
Right. And so those little barriers, those little bumps in the road can be very beneficial. And that’s why a lot of these single serving packets, you know, the hundred calorie packets of all these snacks, while you’re paying a little more per unit, it can be very beneficial if you’re trying to watch your calories, right? Because you get to the end of the bag and you’re going to have to pause. That’s how I used to buy my Cheez-Its back in my Cheez-It’s addiction days.
Peter Morrison (21:15)
Mm-hmm.
Martha McKinnon (21:19)
You know, you could buy the big box of Cheez-Its or you could start buying the little bags that were basically an ounce, a reasonable serving. And so there’s a different mindset, right? When you get to the end of the bag, am I going to open another one versus just reaching into the box and grabbing another handful? It’s a different way to think, which can be helpful when you’re trying to lose weight and minimize eating these foods for sure.
Peter Morrison (21:36)
Mm-hmm.
Martha McKinnon (21:50)
So this book kind of wraps up with some very good tips, I think, because at the end of the day, Brian Wansink believes very strongly that that we can change up our behaviors, re-engineer our environments, change up our behaviors in small ways, very personal ways that we can define for ourselves and make these changes that can result in losing weight over time in a slow, steady, sustainable way that doesn’t feel overwhelming.
And he gives some examples. He talks about coming up with trade-offs for yourself and just personal rules. And it’s funny, as I dove into this, as you start to get to really know people, especially people who you might perceive don’t have weight issues, you look at them and you think, they’re just naturally slender, they don’t think about this at all.
Often, they have trade-offs and personal rules that are just deeply embedded in their habits that they’re not even really aware of. But they have these rules that they follow that help keep them slim. And so I can think of people I’ve known who, for example, if they were having a glass or two of wine and say, well, how about dessert? They’re like, no.
You know, I take my sugar in wine. It’s in their minds. They were aware of the fact that to eat dessert and to be having wine was to double down and it was something they didn’t do. And it was just, it was their way of being. And I look at them and I’m like, I just thought you were naturally slim in a way that they had created for themselves in a way that didn’t, they weren’t bothered by the rules that they had created for themselves.
And I’ve met other people who, we have this friend in Northern Wisconsin and she’s, you look at her and she’s beautiful and stunning and she’s in great shape. But she allows herself one, she and her husband, one bag of potato chips. They buy one bag a week, that’s it. And they’re very active people. And it’s gotta last them. That’s their one sort of treat and they portion it out and they enjoy it. But she would never say, well, the potato chips are two for, you know. They’re on special this week, we’re gonna buy two.
Peter Morrison (24:05)
Mm.
Martha McKinnon (24:05)
It’s like, no, we only buy one a week, because we know we’ve set that personal rule for ourselves. Do you have any personal rules in your life? Like that?
Peter Morrison (24:23)
I never really thought of this as a rule before, but we tend to have a really nice dessert after our meal on Saturday. We tend to not really have dessert otherwise, I mean, the occasional piece of chocolate or something simple. But usually Saturday, it’s kind of like a given. Maybe a little ice cream, maybe a cookie, kind of something a little more decadent.
Martha McKinnon (24:32)
Okay. Mm-hmm.
Peter Morrison (24:54)
And it is something to look forward to.
Martha McKinnon (25:00)
I know Nana, like she had Wednesday, she had a coffee hour for many years in the community she lived in. And so she knew Wednesday was like donut and coffee day. So that was a treat that she had once a week. And because she’d had that donut, chances are if you offered her something later in the day, she’d be like, well you know, Wednesday was donut day. Some people will do bagels, like once Saturday or Sunday, maybe it’s the day they have bagels. And so they say no, you know, no bagels during the week.
Martha McKinnon (25:30)
Some people will play with this whole, in addition to rules, the trade-off. So like, for example, if I go to the gym three times this week, I can have a small dessert on the days I go to the gym. Some people with exercise, they’ll say, I get to watch the show I want, the trashy TV show, if I’m watching it while I’m on my treadmill (affiliate link). So you start to make these rules for yourself that work you know, just changing things up.
I can have the second soda, you know, if I have the salad at lunch or I can have the popcorn at the movies if I make a sensible dinner. But I can’t order the pasta Alfredo if I’m going to have popcorn at the movie. And so you just start to think about, these trade-offs that you can make.
Peter Morrison (25:09)
Hmm. Mm-hmm.
Martha McKinnon (26:25)
And the suggestion is that you choose two or three little shifts that are going to result in anywhere from 100 to 150 calorie deficits. And if you do this over time, you know, at the end of the year, you can end up 10, 20, 30 pounds lighter in a way that just doesn’t feel strenuous and no deprivation, no trying to change out your whole life.
It’s just a very natural approach to changing things up.
Peter Morrison (27:02)
Yeah, and with the rules or the exchanges or the swapping this for that, trade-offs, it’s kind of nice because it’s like a little celebration, you know, without waiting for Christmas, which only comes once a year or Thanksgiving. It’s a little something to look forward to.
Martha McKinnon (27:09)
Trade-offs, yep.
Peter Morrison (27:25)
Trade-offs on a regular basis without going overboard where, you know, if you’re going to Dairy Queen every day and having a hot fudge Sunday, kind of lose for me, it would lose its appeal.
Martha Mckinnon (27:35)
Yeah, right. So yeah, and I think the French are very much better because I’ve always been curious about the French approach to eating. The French Women Don’t Get Fat was a great book. This whole book, know, French Kids Can Eat Everything. And I’ve had a few friends, know, colleagues, people I’ve known from France, and their approach just is very much like that, you know. And I’ve been actually sitting with a woman at a celebratory dinner where she’s, you know, she maybe had two small pieces of cake.
And she said, it’s fine. I’ll just compensate. You know, not like she wasn’t enjoying it. There was no guilt. She was no, it’s like, this is special. I don’t get homemade cake like this very often. It’s delicious. It’s wonderful. I’ll just compensate and the word compensate, you know, it’s just a very kind, gentle word. I’ll compensate tomorrow. I’ll you know, I’ll have soup for lunch and dinner tomorrow. And I’ll just be back in this rhythm. It’s just sort of an ebb and flow.
Peter Morrison (28:22)
Hmm. Mm-hmm. Mm-hmm.
Martha McKinnon (28:34)
That’s much more conducive to a nice life than this sort of all or nothing thinking, which happens in our world, where we just, we’ve got this pendulum that kind of swings from total deprivation to total overindulgence. And we just keep swinging back and forth in a way that just feels very erratic, very unstable versus just finding this really nice sort of balanced flow that just feels gentler and nicer and less strenuous.
Peter Morrison (29:10)
And it’s doable.
Martha McKinnon (29:11)
And very doable. Yeah, it’s just natural and easy and doable. You don’t have to beat yourself up. That’s the cool thing. I mean, it doesn’t have to hurt. And that’s what I think that was the other thing that made this book so exciting for me. As I’ve talked about previously. I read this book one summer. It’s now 15 years ago. I was several pounds over goal and had been struggling and he decided to just take the summer off from from Weight Watchers and instead played with instituting these rules. I never weighed myself. just made it a game made it an experiment played and when I came back in the fall, I was several pounds under under goal with it. So and that’s what really just reinforced it for me. It worked.
So I read it and that was one level and I had these light bulb moments, but then I did it and it worked.
Peter Morrison (30:14)
Are you still there? The camera just froze a little.
Martha McKinnon (30:20)
So it worked.
Peter Morrison (30:24)
Awesome. No, that’s incredible. And I feel like this is a book I feel like you can revisit every six months or every year and you might see something new.
Martha McKinnon (30:30)
Yeah. Or pick up something you missed. Because that was true for me going back and even doing this exercise because there were certain concepts that I just totally have adopted and they’re just part of my life now. And then there were other aspects of the book that I had had forgotten about. And that’s why it’s always fun to revisit it every six months, every year just to go back and say, well, what else what else might I play with? What else might I discover?
Peter Morrison (30:49)
Mm-hmm.
Martha McKinnon (30:58)
You know, as I realize that this is just such a realistic approach to the challenges that we face in this modern food world.
Peter Morrison (31:08)
Mm-hmm. Well, great. I’m glad we made it through the book. I’m glad to have read it.
Martha McKinnon (31:14)
Yeah, so again, we would love to have you share your comments if you’ve read Mindless Eating, your experiences, your successes with it. And also we would love to have you if you’re finding these podcasts helpful to please like and subscribe and share what we’re doing with others whom you know that might be benefited. So we need a little reinforcement to keep us going.
Peter Morrison (31:25)
Absolutely, every little bit helps.
Martha McKinnon (31:48)
Yeah, every little bit helps exactly. So thanks for tuning in and we’ll be back real soon.
Peter Morrison (31:55)
Thanks everyone, have a great day.
Martha McKinnon (31:57)
Bye bye.
