Transcript of Episode 235: The Keto Lifestyle Coach
With Dr. Daniel Pompa and Kate Jaramillo, Keto Lifestyle Coach
Would You Like to Be a Keto Lifestyle Coach?
Visit GetKetoCertified.com to sign up for Kate's course…
Ashley:
Hello everyone, welcome to Cellular Healing TV. I’m Ashley Smith. You may have noticed the ketogenic lifestyle, or the keto diet, has been everywhere lately. In this episode, we’re going to discuss how to achieve a sustainable ketogenic lifestyle that actually gets results. We have keto lifestyle coach, Kate Jaramillo, on today. She goes into detail about focusing your diet around healthy fats. She and Dr. Pompa share their top ten keto-friendly foods, and they also discuss how working through toxicity is imperative to find success with keto, a topic we know all too well here on CHTV.
You’ll also hear about how there is not a one-size-fits-all approach to keto, and how to break through those stubborn weight loss plateaus, even when you’re doing everything right. But before we get started, let me tell you a little bit more about Kate. Kate Jaramillo is a ketogenic living expert, wellness mentor, and host of the Straight Up Wellness podcast. Kate is leading the way in the ketogenic community as the creator of the ketogenic living coach certification program.
Kate wholeheartedly believes in the power of a ketogenic lifestyle to burn fat, clear brain fog, conquer sugar addiction, and treat, prevent, and cure chronic and life-threatening disease. Her online programs and in-person trainings help make this lifestyle and business opportunity accessible to busy people like you. You’re going to love her as much as we do, I promise. Please check out our show notes for the link to her ketogenic lifestyle program that you, too, can take part in. This is a fun, informative episode, so let’s get started. This is Cellular Healing TV.
Dr. Pompa:
Welcome to Cellular Healing TV. This is going to be an exciting one that people have been waiting for because we get questions almost every day about ketosis. If you’re a ketogenic living certified coach, what the heck is that, and how did you get involved so deeply into ketosis, which you are?
Kate:
Thank you so much for having me, Dr. Pompa. I’m so excited to be here today. The ketogenic living certified coach means that I live a fat-fueled lifestyle and I help others do the same thing. I’ve been in fitness and nutrition for about a decade teaching group fitness classes. Everyone was always asking me, what do I do for nutrition? What should I eat before my workout? What should I eat for the rest of the day? At the time, I really subscribed to what most of us did—which was six small meals a day, low in fat, low in calorie—and never really getting cut, never feeling great energy throughout the day, suffering a few years later from mom brain from dealing with being a mom to my kids.
I wanted to go deeper. I knew I could feel better; I just didn’t know how. Then I studied under Dr. Josh Ox, who I know is—you brought him up, which is so exciting. I studied under him in the Institute of Nutritional Leadership, and he introduced me to the ketogenic way of eating. It sounded so crazy because it was the opposite of how I ever was taught or thought to eat and live, but I became obsessed with studying it. The more I researched and the more I read, I just realized that this makes sense. I understood that as babies, we’re born in a state of ketosis, and that we remain that way until we’re given formula or solid foods. Breast milk is made up almost entirely of fats, so what a natural way for us to eat and live.
What really caught my attention was that Dr. Ox mentioned that this is the protocol that he uses with clients who need to lose a significant amount of weight. At the time, I was coaching some clients who, no matter how far down they cut down their calories—that’s another topic. No matter how far they cut their calories or were working out, they could not lose any more weight. I just approached them and asked if they would be willing to join me on this journey, and what that could look like for them.
Nine women said yes, and about eight weeks later, the average amount of weight that these women lost was like 20 pounds. It was amazing. For me, it was never really about weight loss, between genetics and being active, I didn’t really struggle with weight, but I was struggling with energy, with mental clarity, and a with mean sugar addiction.
Dr. Pompa:
Ketosis is one of the first places I go with clients. Number one, fat and ketones burn much cleaner. It’s a way of down-regulating cellular inflammation very quickly. I purposefully move in and out of this state. The moment I move into ketosis, the first thing that I know when I’m in is my brain clarity. Literally, I can remember sentences on pages verbatim, which I can’t do when I’m not in ketosis. This is major brain turn on that people experience. I know on the show, I really want you to give people solid advice. As a keto coach, this is how you do it. I interviewed my daughter on my radio show this morning, Health Hunters Radio. She is in college, senior year.
She’s going to be 22 years old. She battles with people all the time because they just don’t get it. they watch the amount of fat she’s eating, and they cringe, and they think she’s going to get fat, and that’s going to make you fat, and that’s bad for you. You also mentioned the calorie thing. College kids today are still buying into low calorie and low fat. It’s amazing the science we’ve broken through. How do you battle that? Are you battling that with clients still? I can’t believe that this is still out there.
Kate:
Oh, every single day. Every single day. In fact, when I’m working with my clients—
Dr. Pompa:
Six meals a day. You brought that up, too. It really fits right now. Maybe we should touch on a little bit before we move on.
Kate:
Yeah, eating constantly—we were told a while ago that you need to constantly fuel your body, otherwise it’s cannibalizing itself; it’s just eating away all your energy. If you were eating all those carbs all the time, yeah, your body’s burning through them so fast because carbs burn so fast. Of course, you’re hungry. Of course, when you’re tired, your body’s asking for fuel. It’s like, okay, if you’re going to stay awake, then you’re going to have to feed me something. Then you want to eat, so it’s natural to eat those six small meals per day.
Then when you’re eating meals that are led with healthy fats, whole-food-based healthy fats, like avocados, everything coconut, high-quality fatty cuts of protein—when your meals are led with those types of food, you are hungry much less frequently because fat burns slowly. Your body is using that for fuel, so it’s going to naturally prolong your periods of eating, which then can lead us into intermittent fasting, which is another great tool to just live by.
Dr. Pompa:
Before you -inaudible- the thing because many people are going—I just heard this, literally, a client. I told her, for right now, no snacks because she was eating probably six, seven, eight times a day. She basically was like, I don’t know if I can do that. Many people watching this right now or listening to this would say the same thing. You start it on—number one, when you start increasing your fat, you’ll make it longer. Number two, there’s a major hormone shift that goes on. Your body starts burning its own fat, so when you’re not eating, it’s utilizing its own fat, and therefore, you’re not hungry all the time. Talk about that shift a little bit. Encourage people because there is a shift that goes -inaudible-.
Kate:
When it’s not in a -inaudible-. Carbohydrates. If that’s what your body is using for fuel, we just said glucose burns so fast. Any time you consume that amount of carbohydrate or something in that form—sugar, carbohydrates—what’s going to happen to your body is it’s going to produce some hormone insulin. It’s going to produce as much as it needs to in order to balance out your -inaudible-. Your blood sugar starts to go down and your energy starts to go down. Your body is tired, so it’s asking for more fuel. You get hungry and you have to snack again.
When you’re in a state of ketosis, this means that we have switched your primary fuel source from a glucose back to—remember, we’re born in a state of ketosis—back to fat. We are eating dietary fat and then our bodies, our liver is producing these little ketone bodies for energy. That’s where you feel this sustained energy, that mental clarity that you just talked about. It stays that way because fat is burning slowly and then the ketone bodies are giving us that extra energy. Sometimes, you end up skipping a meal and you’re like, wait, I guess I should eat now. You actually become more intuitive about your body. You’ve made this metabolic shift from being a sugar burner to a fat burner, and it’s truly amazing and more intuitive.
Dr. Pompa:
As a coach, how do you help them during that time? Let’s face it, it takes two to four weeks for people to become fat-adapted or ketone-adapted, as you just said. From sugar burner to fat burner, we call that fat adaption. People are going to struggle. What do you do as a coach to get them through that?
Kate:
The first thing that I have people do is literally eat real food. Eat real food. Instead of buying all these processed products that are now marketed to the low-carb community, it’s X amount of net carbs, but it’s mostly sugar alcohols and stuff. I really just help them start with eating real food. What do we want to eat here for breakfast? Are you hungry in the morning when you wake up? Okay, then let’s figure out something that we can have for breakfast that’s fast and easy for you. I love eggs; I love avocados. Those are two great sources of fat that are easy to use, easy to go on the run. They’re both low in carbohydrates and high in healthy fats. Then I’ll have them drinking a lot of water throughout the day because that’s something else that they need to learn.
Are they hungry or are they thirsty? They’re drinking water throughout the day. When they’re hungry again or looking at another meal that is led with healthy fats, my advice to clients is eating real foods and leading with healthy fats, preferably high-quality fatty animal protein. I feel like that is just a great source of fat for us, and it helps sustain our hunger longer. When I’m designing a meal for a client, I tell them that their plate should look like a nice serving, about three to four ounces, of healthy high-quality animal-based protein, a side of low-carb vegetables, cucumbers, celery, broccoli, cauliflower, something like that.
Those vegetables should have some healthy fat on top. Maybe it’s guacamole, maybe it is some avocado and MCT oil. Maybe it’s some grass-fed butter, ghee, or coconut oil. It’s a really easy way to just lead because on that plate then, we have your proteins. We have your carbohydrates in the form of vegetables that are high in fiber, so that’s also going to help with your blood sugar levels, and we have your healthy fats. Your healthy fats bind to the nutrients that are in your foods and help carry them through the rest of your body, so you’re full and you’re absorbing nutrients. It’s really simple.
Dr. Pompa:
Yeah, I love that. You already got into it. Let’s talk—before we’re going to get in, we are going here. We’re going to talk about people who don’t get into ketosis very easy, and people who don’t lose weight in ketosis. We’re getting there, so hang on, folks. I want to keep it keto 101 because people need this. I’ve already heard you say a few of your favorites, and mine, keto foods. I get this question all the time, and it seems so basic to me, but it’s really not.
Okay, give me your favorite keto foods. I put you on the spot here, but let’s try to name ten of our favorite keto foods. I think we know the foods to stay away from, but maybe there’s some surprises there that you could mention. Let’s give the ten foods. I think you gave them an idea of what these meals look like. I think you just did a really good job with that, but let’s talk about the ten foods.
Kate:
Sure, so my favorites are—I love eggs. I love pastured, cage-free eggs. I love eggs. They’re so good. Avocado—just an avocado or avocado oil mayonnaise. You have to really watch, though to make sure it’s just avocado oil and not canola oil.
Dr. Pompa:
People are like, what the heck do you do with that avocado? Eggs, that’s self-explanatory. By the way, my daughter this morning said one of her favorite things is eggs. She puts avocado and hot sauce on her eggs.
Kate:
Love that, I love that.
Dr. Pompa:
She uses a real grass-fed cheese in her eggs. So fat, fat, and more fat, multiple different sources. We get the egg idea. Avocados—I love putting mustard in my avocado. I got that from my son.
Kate:
Wow, I’ve never tried that. That sounds amazing.
Dr. Pompa:
I like a little bit of hot sauce in there. Sometimes, to get another fat, I’ll take some olive oil in my avocado. Any avocado ideas for you? Of course, guacamole is another one.
Kate:
Yes, I’ll mash it up sometimes with a little bit of MCT oil, so that’s another great healthy fat.
Dr. Pompa:
You can do that one.
Kate:
Love, love, love that one. Sometimes I’ll also—if I want something a little bit crunchy, I’ll add some hemp hearts over top, which are great for fat and for protein. Love that.
Dr. Pompa:
I’ve got to write this down. I’ve got to take notes now. Go ahead.
Kate:
Yeah, hemp seeds are one of my favorite things, hemp hearts. They’re great for protein, so if we have some vegetarian or vegan listeners out there that are interested in upping their healthy fats, that’s a really great source of fat and protein. I really like those. I love grass-fed beef. I actually buy mine at Costco, organic grass-fed beef. It’s amazing; we do so much with it. We’re making burgers or I’m making pasta with zoodles. My kids love that, too, so that’s really great for us. I love pork shoulder. That’s a great fatty cut of meat. It’s hard to find a really high-quality pork shoulder, so that’s the only thing that you got to look out for a little bit there.
Dr. Pompa:
Things can be raised dirty, but they’re doing such a different job today. We have some really good resources around here. If you get people that do grass-fed, typically will raise their pork very clean. Again, they don’t just eat everything. They raise clean.
Kate:
Pork shoulder, I feel like is delicious. We make it in a million different ways, carnitas, all kind of things. Of course, chicken thighs. I love, love, love getting the crispy skin on my chicken thighs. Oh my gosh, that’s one of my favorite things in the world. In fact, sometimes, we’ll pull the skin off of the thigh and then we’ll just fry it up lightly to get it really crispy, drain it on some paper towels.
Dr. Pompa:
What do you fry it in?
Kate:
On a pan; it’s amazing. Then we’ll dip it in that MCT guacamole maybe with some hot sauce. So good, so good.
Dr. Pompa:
We just threw MCT out there. I promise you people are like, what? What is that? tell them what MCT oil is because that helps you burn fat and helps you become a fat burner, so tell them what that is.
Kate:
MCT oil, medium chain triglycerides. It’s the fat that you find in coconut oil, but MCT oil has the -inaudible- acid drawn out, which makes it a little bit of a healthier fat. It easily crosses that blood-brain barrier. You had just mentioned helping us get into ketosis faster. This is one of those healthy fats that crosses that blood-brain barrier quickly, increases ketone production, and just gives us lots of energy. Generally, MCT oil is tasteless, and it doesn’t harden really, like coconut oil does. If you wanted to make a cold smoothie, that’s a great fat to add there.
Dr. Pompa:
Just in review, we have cage-free eggs, one of my favorites. Avocados—we gave you tips on even how to use them. Hemp hearts, which are great; I think hemp hearts are amazing, and you mentioned putting them on the avocados, which I thought was brilliant. Grass-fed beef—I love that. lamb is one of my favorites for me. Pork shoulder, chicken thighs—okay, that’s six. You have four more.
Kate:
Okay, Coconut cream, my favorite. You can make your own coconut cream if you get a can full of full-fat coconut milk and just put it in the refrigerator overnight because the water and the cream with separate. It’s like a smooth, creamy treat. I’m dairy free; I can’t tolerate it, except for grass-fed butter, which is another one. I can’t really tolerate dairy, so if a recipe is calling for sour cream, what I’ll do is I use that coconut cream and I mix in a little bit of lemon juice. I get that little bit of a sour taste, and then I use that as my substitute in recipes that are calling for sour cream.
Dr. Pompa:
Wait, coconut cream. Can you buy coconut cream in the store?
Kate:
You can. Mm-hmm, yeah.
Dr. Pompa:
Lemon juice, and what else did you say? I was taking notes.
Kate:
Oh, I use that as a replacement for sour cream.
Dr. Pompa:
Okay. Oh, wow. That’s awesome. You’re right. People that have dairy allergies do not butter, and grass-fed butter, one of your favorite things, I added it to the list, so we’re almost there. Ghee is one of mine, actually.
Kate:
Yes, I was going to say that.
Dr. Pompa:
Again, they don’t have the proteins that dairy has that some people respond to, and there’s no lactose, either, if you respond to that. Okay, six, seven, eight—two more. Butter was one. I added butter.
Kate:
Yes, and Ghee is actually one of mine as well. I love the rich flavor. That is truly one of the most umptuous fats. I love frying an egg in ghee. Oh my goodness. It’s really good ground, by the way.
Dr. Pompa:
I like the grass-fed ghee. They sell them at health food stores. It has the sea salt in it. I eat it off the spoon. I do. I eat it off the spoon.
Kate:
Oh, me too.
Dr. Pompa:
That’s for big fat eaters like me. All right, nine, one more.
Kate:
Macadamia nuts—roasted, salted macadamia nuts. They are such a good food or snack for me. Luckily, my kids are not in a nuts-free school. When I’m packing their school lunches, that’s always something that I include in their lunches. They love it, and I love being able to pack that for them.
Dr. Pompa:
One of my favorite nuts. We speak of these ketones things. The -inaudible- nuts. They are the fattiest nut out there and they taste like butter.
Kate:
Butter, mm-hmm.
Dr. Pompa:
Gosh, they’re not cheap, but I’ll tell you, if you want to treat yourself. I think they carry them on -inaudible- health. I don’t know if we do anymore or not because I don’t know if people are buying them. They didn’t know how much of a fatty treat these things were, and they’re super loaded with nutrients. I like walnuts, too. I like walnuts. Pecans is another really high-fat, good nut. I’ll say the nut butters. I’m going to go down to treats now. I want you to give them the treats. I’m going to throw a few of mine in. I love nut butters.
Kate:
Me too.
Dr. Pompa:
I love walnut butter. That’s a treat for me. Almond butter, I think most people like. I go raw on those things.
Kate:
Me too. Same here, yep. Nut butters are some of my favorites. Coconut butter, which is also sold as coconut manna—that is one of my favorites, just a scoop of that. Oh my goodness. It’s so good. That’s definitely a treat for me.
Dr. Pompa:
Here’s one of mine, my treat. This is simple. I can eat dairy. I take really raw cream. You can even get the non-raw, but it’s still 100 percent grass-fed at Whole Foods and most health food stores. You whip it up, and it’s zero carbohydrates. It’s all fat. I add a little stevia and some blueberries. You can put it on anything, but I eat it off the spoon. I love that. There’s one of my favorite treats. Go ahead. Keep treating them.
Kate:
I actually really like just a square of dark chocolate. Again, I’m from Hershey, Pennsylvania. It’s kind of in my blood. I just love a square of dark chocolate, and to spread a little bit of ghee on top of that dark chocolate. I’m not sure what the company name is, but they make a vanilla-bean ghee. Oh my gosh. A little bit of that—
Dr. Pompa:
This company that makes the sea salt. They make the vanilla bean. It’s really good, yeah. I love that idea. If you took my thing, with the whipped-up fat with the stevia, you added the chocolate chunks to that, forget about it. By the way folks, these are not treats that you broke your diet. These actually are helping you. Do you understand? These are the fats that we’re talking about. They all have quality fats. These are treats that actually are good for you. The fat bombs that people make. We have recipes on our website. As a matter of fact, do you have resources that people can pick up some of these things?
Kate:
I sure do. Yes, on my website, which is ketogenicliving101.com, there are several guides there that you can download that have menus, meal plans, and recipes in there.
Dr. Pompa:
All right, cool.
Kate:
Yeah, and there’s some fat bombs in there.
Dr. Pompa:
Fat bomb—I love them. I just had them made for me. This gal who cooks—she cooked for our party. She put almond butter and peanut butter with the chocolate over them. Oh my gosh. People couldn’t believe that these were healthy, and of course, they went back. Let’s talk oils because we’ve talked a little bit about ghee, nuts. We both would use ghee to fry things in, eat off the spoon. A lot of people make good fats bad because certain fats aren’t good for heating. You talked a little bit about frying something. I personally love almond oil. Avocado oil’s another one, but almond oil’s cheaper. These fats take heat. Are there some ones that you love?
Kate:
I use macadamia nut oil when I’m roasting radishes. It’s amazing. It gets that buttery quality. I do use avocado oil over a little bit of a lower heat.
Unfortunately, I see a lot of people roasting things with olive oil. That’s a great fat that we’re making bad. It’s got a lower smoke point, and they’re roasting them at like 400 or something like that. It’s just all taking off. Tallow is actually a really good fat to cook with. A duck fat, that’s got a really high smoke point as well. Those are really great to stovetop cook with and fry in.
Dr. Pompa:
Yeah, almond oil takes it. It’s inexpensive. Avocado oil can take heat, a little more experience. Grapeseed oil can take some heat. As you mentioned, the tallow is great. Coconut oil, it depends on the coconut oil. I wouldn’t fry in it. Here’s a misnomer; the refined oils actually take heat better than the better oil because when they refine it, they actually filter out a lot of the things that are actually really healthy. At least you don’t make a good fat bad. When you’re in your store, if you see refined grapeseed oil, it will actually take heat better. Refined coconut oil will actually take heat better—not necessarily as good for you, but it’ll take the heat. There’s just a little tip for us.
Kate:
Yeah, and it doesn’t have as much of a coconut taste if you’re not a fan of coconut.
Dr. Pompa:
Exactly. Right, and it will take the heat more. We promised them this. You’re a keto coach. I’m following the keto diet, and keto 101. If you’re measuring—as a matter of fact, folks, go to getketomojo.com, getketomojo.com. You can get a keto meter, that’s the one I have. It measures your ketones and your glucose, which I like. You want to be above .5, and then you’re in what we call nutritional ketosis. I’m not getting in ketosis. I’m doing everything you say. Here it is a month out. I’m struggling. Sometimes, I’m in .7, but most of my first morning readings are .3, .4. What do we say to a person like that?
Kate:
It’s so frustrating for me as a coach, and of course, for the client when we reach these points. Unfortunately, it happens kind of often. It’s truly due to toxicity. They’ve got a lot of things going on in their body because of what they’re exposed to on a daily basis. We’ve cleaned up their body; we’ve cleaned up their nutrition, but that’s only a part of it. They’re still dealing with a lot of things, either at work or at home, what they’re putting on their skin, in their hair.
There’s so much that goes into whole-body health, and why things work and why things don’t. What I see all the time is exposure to toxicity. It has to be—we have to work on removing the toxins from the body because that’s the only way that we’re going to—when you get healthy from the inside, when we can clean you at a cellular level, then of course, everything else is going to open up and start working. It starts there.
Dr. Pompa:
Yeah, no doubt. What people don’t understand is on every cell, every hormone receptor—hormones are why people struggle to burn fat as energy, lose weight, be lean, feel good, and have good energy. When these receptors are being blocked by inflammation driven by toxins, you can’t fat adapt, is what we’re talking about. Here you are going, okay, I’m not losing weight. I’m not even getting in ketosis. You actually promote true cellular detox as part of your coaching. Am I right?
Kate:
Oh my gosh, absolutely. It’s life-changing. Health is like this onion. You peel it back in layers. We can fix their nutrition, and that is definitely a big part of things. We go from the people that are either eating the standard American diet or doing what we’ve all done with those six small meals, low fat, a lot of processed stuff. We can start to work on that. As we work on that part and we’re peeling that layer back, we tend to find so many other issues that have been underlying for years. For me to implement the true cellular detox program with my clients, that’s when we see significant results, significant results from a whole-body health level.
We’re able to cleanse and heal them on a cellular level and then they’re able to get into ketosis. Then they’re able to lose weight, finally, after years and years. It feels good for them because they’re feeling so great on every single level. They’re sleeping better. They don’t feel like this is a struggle to eat this way. They’re happily drinking water. They are just living a healthier, happier life. Their depression is gone. Anxiety is lessening. It’s life-changing, life-changing.
Dr. Pompa:
There’s people that say, okay, great. My numbers are above .5. I’m in ketosis, but I’m still not losing weight. It applies to them as well. Their body is still not tapping into its fat stores the way that it should. Most of the time, it’s ketosis. I teach something called diet variation, where we’ll actually break people out of ketosis. We mentioned intermittent fasting. I talk a lot about extended fasting, and all those things help as well. You’re right; the toxicity is the number one issue that I see.
Kate:
Yeah, and it’s been years. It’s been years of buildup.
Dr. Pompa:
Any last tips that you want to give our viewers or listeners in ketosis? Something you see all the time, some mistakes people make, or just some general tips that you know will help them?
Kate:
Give this lifestyle a solid four weeks before you say either it’s not working, or you want to do a carb-up. I see that happening a lot, where someone’s like, oh, I did really well Monday through Friday, so Saturday and Sunday I’m just going to blow everything. Give this a solid effort for four weeks. Make sure that you’re staying steady on your electrolytes. Make sure you’re adding your salt, magnesium, potassium. Those things are very, very important. Don’t worry about doing everything all at once. Just lead your meals with healthy, high-quality fatty cuts of animal protein. Serve it with a side of low-carb vegetables that you like. Cover those vegetables in a beautiful, tasty, healthy fat. Drink water, and just know that you’re doing this for yourself.
Dr. Pompa:
Yeah, yourself for your health. For me, even if you’re not breaking through like you desire, losing the weight yet you desire, it down-regulates inflammation. Our bodies were meant to produce ketones—no doubt, they’re extremely healthy for ourselves and our brain. Kate, thank you for being on the show. I tell you, keto 101, this was a great show for people. These are the questions that they ask, by the way. I think some other shows, folks, that would be helpful—shows about diet variation, feast-famine cycles. We’ve done other shows on ketosis, more of the science. This was definitely more of what you all actually wanted. Also, we have some shows on detox, cellular detox as well. Go back and watch those. Kate, thank you. This was a great show. I took notes; look at my notes.
Kate:
Yay, thank you so much for having me. I love speaking to you today, and I hope everyone got a lot out of it today.
Dr. Pompa:
Absolutely, thank you. Thanks, Kate.
Ashley:
That’s it for this week. We hope you enjoyed today’s episode. All CHTV listeners can go to getketocertified.com to sign up for Kate’s keto course. If you are a true cellular detox practitioner who is interested in the certification course, please email Kate at katejaramillo.com. If you are one of Kate’s certified coaches and would like to implement true cellular detox in your practice, please email andread@revelation.com for more information. You can also find the links and email addresses in our show notes. We’ll be back next week and every Friday at 10 AM Eastern. You may also subscribe to us on iTunes or find us on podcast.drpompa.com. Thanks for listening.
