250: How to Overcome Picky Eating in Kids
with Jennifer Scribner
Ashley:
Hello, everyone. Welcome to Cellular Healing TV. I’m Ashley Smith. Today’s episode is one that will hit close to home with so many of you. We’re discussing picky eating in children and what to do about it. It is more than just a nuisance; there is an actual psychology behind it that we can start to address. Our guest today is an expert on the topic, Jennifer Scribner. She is here to discuss the mindset traits of parents who successfully change their kids eating habits. She’ll offer tips that you can try with your kids today.
Jen is the author of the book, From Mac and Cheese to Veggies, Please: How to Get Your Kid to Eat New Foods, End Picky Eating Forever, and Stay Sane in the Process. She’s also a Nutritional Therapy Practitioner, a Restorative Wellness Practitioner, and a GAPS Diet Practitioner at Body Wisdom Nutrition. She teaches families how to make step by step changes to create a non-toxic lifestyle. Her focus includes food choices, non-toxic home products, and mindset and stress management tools included EFT tapping.
Today’s episode is brought to you by CytoDetox. CytoDetox is a powerful detox supplement that can help you safely and naturally support your detoxification systems and flush away the toxins you encounter on a daily basis. All CHTV listeners can go to buycytonow.com to discover the science of CytoDetox and what makes it different from all the other detox products on the market. That’s buycytonnow.com for more information or to purchase. Let’s get started and welcome Dr. Pompa and Jennifer Scribner to the show. This is Cellular Healing TV.
Dr. Pompa:
Welcome to the show, Jen. This is a show that we’ve had a lot of requests for. The reason is because, my gosh, everybody has picky eaters in the house. I was going to say picky kids, but this could be adults, too. Anyways, welcome to Cellular Healing TV.
Jennifer Scribner:
Thank you. Yeah, and you’re right; I was a picky eater myself still as an adult. It’s not just about kids. We often grow up and stay picky and that’s where the problems come in.
Dr. Pompa:
I said at the top of the show, look, I wasn’t a picky kid; I just didn’t eat many vegetables. That kind of funny, I guess I was picky. I was blessed to grow up with my mother’s home cooking with every meal. We ate better back then; trust me, we did. I still didn’t gravitate towards vegetables. Even as an adult today, I eat vegetables, and even enjoy them really, but I still definitely enjoy the fattier foods probably that I grew up with.
I reach for nuts, meat over the vegetable where my wife, on the other hand, is exactly the opposite. It’s funny, Jen, because when you look at our plates, I clear the fatty foods first. Then I’ll start eating the vegetables. She goes after the vegetables. Sit there’s the meat that she’ll eat some of it and I get the rest type thing. I think a lot of it has to do with our childhood.
Anyways, I want to start here. This is a big deal because obviously, you like myself, and so many of the doctors watching, we work with kids in particular that struggle to get the better foods in them. You’re the author of Mac and Cheese to Veggies. I love the title by the way. You’ve obviously developed some really good strategies that we’re going to go through. Let me start here though; why do we have picky eaters? Why are we picky?
Jennifer Scribner:
There’s a lot of reasons for that. There is a normal phase of picky eating. I find that most parents when they go through that, they think that their kids are just going through it as a phase. Let me define that normal phase first which is between the ages of two to four. It might be the type of pickiness where you love green beans one day and you can’t stand them the next day. You get really into some things; then you dislike it. There is still variation within the foods that you’re eating. You’re open to trying new things at various times. That’s the norm for kids and every kid’s going to go through that. When we’re just giving our kids all whole foods, you can run with that cycle, and they’re still going to be making good choices in the course of a week or whatever’s appropriate.
Where we run into problems when it becomes chronic is when it goes beyond two years. That is when we’re still often holding onto hope with our 8-year-old, our 10-year-old, our teenagers that are highly picky, and often limiting to food groups like carbohydrates in particular, and not having any veggies still. A lot of it comes from the poor gut flora because our microbes can demand those carbohydrate foods. That’s what drives I think the majority of this type of picky eating. There can also be structural issues within the mouth where it’s hard to chew where kids like things with certain textures and really don’t like others. Also, there can be neurological issues or sensory processing issues where things don’t taste or feel like we expect them to for our kids, and so they’re having a different experience of food than we are.
Dr. Pompa:
Yeah, that’s interesting. With that said, the microbiome, there’s a physiological reason for it—I would expect so—and a psychological perspective here like you said, even to the point of what we feel in our mouth. Is there any other connections? Did they make any other psychological connection with it?
Jennifer Scribner:
Yeah, sometimes there can especially if there’s sensory processing issues or in the cases that I’ve worked with kids with autism where for example one child had an aversion to eggs. He was nonverbal and so his parents were constantly trying to fight to get him to eat eggs. Later on, he recovered speech and he was able to explain to them that he didn’t want the eggs because he saw the chickens that they had in the yard eating the bugs. In his mind, eggs were just full of bugs and that was gross. He had this perfectly logical reason for not wanting to eat eggs; he just couldn’t express it. Sometimes if we ask our kids, what is it you really don’t like about this, they might have a reasoning that makes sense to them about a certain color or a certain association that we can help them work through as well.
Dr. Pompa:
Is there any logic to this, and is there truth to this, and is this part of the strategy: if you raise kids on vegetables, they gravitate to vegetables later in life? Maybe because the microbiome; it changes the microbiome. Or are we born with a set of genetics that determine what we like and what we don’t like?
Jennifer Scribner:
Most of it is really what we’re fed. Some of it can even go back to what mom was eating while we were in the womb because having exposures to these different—all food breaks down into chemicals. We have exposures to “flavors” that way as well. Then as foods are introduced as we’re giving kids all-natural foods, they’re opening up their palette naturally. In our culture, we tend to introduce refined grains, artificial colorings and flavoring and things to kids pretty earlier. That gives a different chemical signal and that’s where we’ll latch onto especially that, the fat, sugar, salts kind of thing where we get really triggered. It promotes us overeating and wanting those types of foods where we just want that hit of dopamine that we’re getting from that food rather than recognizing what our body truly needs. If we’re raised with real foods, we’re more in tune with our body’s needs and that’s what we’ll go off of.
There is a little genetics at play in people who are supertasters is the term for it where they genetically taste things bitter more strongly. They have more taste receptors for bitter than the average person. That is something that you’ll recognize as a real extreme example that will run through families where they really don’t like the greens. Often, aversion to things like coffee that most people do enjoy. That can be its own special category, but that’s not most kids. Most kids are carbohydrate addicts and that’s why they don’t like veggies.
Dr. Pompa:
Yeah, exactly; if you’re feeding your kid sugar at a young age or all the boxed foods that have the excitotoxins in them, these are drugs to the brain. The brain is going to not want broccoli when it can get these very excitatory—neurologically excitatory foods. It’s not a perfect analogy, but it does work the same as drugs.
Jennifer Scribner:
Right, and this is something that as adults, we can often recognize in ourselves after we’ve cleaned up some of our own diet or we’ve been on some type of sugar cleanse. Then you go off of that, and you have a candy bar, or you have a piece of cake, something really sweet, and you notice yourself buzzing and amped up. In my own process of moving away from sugar addiction, I really realized how much I loved that high. I loved that energy because I was a low energy person running on the carbohydrate up and down constantly. It was my upper.
Dr. Pompa:
Yeah, no doubt; I’ve seen it. We have one picky eater. Actually, it’s funny; my son, Issac, my middle child, he was picky. He wouldn’t eat a vegetable growing up. I think a lot of it was in utero, he had some—he inherited mom’s lead just like my first child, but it affected them differently. Issac became very picky, but he’s less picky now as an 18-year-old.
Now, my son Simon, he’s our last one; he’s our youngest. We were just hands-off with him. We were very strict with our diet with all the kids. Matter of fact, you should hear the jokes in the house by the way. Oh my gosh, you wouldn’t even let us—God forbid, we had a piece of candy wrapper in our thing. You’d track us down. That was the ongoing joke. Then our youngest came, and it was like, he’ll figure it out. It’s like typical youngest.
Jennifer Scribner:
Typical youngest.
Dr. Pompa:
He was the kid who ate everything. Honestly, we were like, well, don’t have to worry about him. He eats healthy. He eats everything. If you say, try okra, he’d be like, okay, and he’d eat it. Now, we let the hands off, he got sucked into carbohydrates because he had a bike and he could ride to the end of the street to the convenience store; of course, he got addicted. We watched it happen. He became overweight; our only child to become overweight. He’s not anymore. If you saw him at 15, he’s slim and he looks completely different. He had to figure it out himself and bring it back around.
Because of it, he became the picky eater. It was his binge if you will that made him now picky. Even though he eats good now, he still—to get a vegetable in him is impossible. What are some of the strategies? I know that’s what people want to hear. People are, okay, how do I get my picky eater from mac and cheese to veggies? That’s the title of the book.
Jennifer Scribner:
Yeah, and it can depend on the ages of kids, and what you’re dealing with, and why you need to make the change, and how dramatic that change needs to be. For teenagers, to me it’s really like you were talking about with Simon, getting them connected to why they want to make the change. What is their motivation? Are they uncomfortable about their weight? Are they having mood swings, or social anxiety, or skin issues? That was my thing.
Dr. Pompa:
Skin was a big one for at least two of my teenagers because they were raised on the healthy diet, my older ones. They went out. We said, op, they’ll figure it out. They went out. They got bad skin and some other symptoms. They came back. Now, all of my kids eat very healthy. That’s what happened with them.
Jennifer Scribner:
Yeah, and that’s such a common thing that is really embarrassing. Those are points where you can open up that discussion and try and—for me, it’s all about, what are foods leaving you feeling? How are they showing up in your symptoms? When you’re binging on this thing, did you break out? Let’s try this for two weeks or a month really doing this particular eating plan, or really getting this amount of veggies in, and see what happens. See if that helps your skin clear to have cruciferous veggies and lots of sulfur to help you with your detoxification system for example.
With older kids, it’s really about negotiating that and having these conversations that are open and curious rather than demanding and saying, this is the way it has to be. What you’re providing at home is still typically the majority of their food, so you do have that level of “control” in what’s offered to them. You want them to internalize how their choices are working for them and why they’re making them. Just having that open dialogue so that they can really think through. Because like you saw with your kids, when they are going off to college, they’re out of your sight, they’re going to make their own choices anyways. Are they going to be able to circle back and have the reasoning to do so?
Dr. Pompa:
I’ve found that if they don’t make the decision themselves even as teenagers, they just—they’ll eat very little here if they don’t like the food if they’re picky about it. They’ll go out and they’ll find the other food that they’re addicted to or that they want. Unless they make the choice themselves, which our kids eventually did, it’s really hard. You can’t just hold them back from it.
Jennifer Scribner:
Yeah, and I think those of us who are really into healthy eating, we find that in our social circles with all different ages of people because we want so bad for them to eat real foods and understand these things. It’s not always just the kids, but it can be spouses; it can be other family members that we want to bring around to our way of thinking, but really, it’s finding out what motivates them and having them make their own choices because often—
Dr. Pompa:
I would send my kids some articles. I would say, “Did you read that?” My wife would send them articles too or different things about—I’d say, let me tell you what this says. It’s just persuasive argument. Alright, let’s back up to little ones though because that’s what we see a lot or dealing with an autistic child who is—come on, it’s even textures of food as you pointed out can be a big deal, colors of foods, you name it.
Jennifer Scribner:
Yes, foods touching other; all those things.
Dr. Pompa:
Yeah, exactly. What are some of the strategies here because there may be even more harm?
Jennifer Scribner:
Yeah, and that’s what I’ve worked a lot with kids with autism and sensory processing disorder. That’s where I really had to figure out so much of this strategy. There’s a few different ways to go. As I talk about in the book, I use Applied Behavioral Analysis, so ABA therapy, which is you’re having a bit of this, or you’re having this kind of food, and you’re going to get some type of reward that you’re very motivated by. Then we’re going to increase how many bites for that same reward. That’s a system that works well for some families that are already using an ABA program for other reasons or some kids are really motivated by their favorite thing whether it be a certain play, or activity, or video, or something like that.
Other families will back into it. That’s where you can choose one or two types of food that you want to just start working in the diet. Be creative about out. Maybe your kids don’t like boiled Brussel sprouts, but would they liked them shaved up and sautéed where they don’t see it whole. Would it be okay if it had cheese on it because then the taste was different or another sauce like that? You’re just working in more foods that you’re aiming for and you’re squeezing out the others.
Then the most dramatic method is what I call the cold turkey method. That’s when you’re implementing a healing diet that’s going to be therapeutic. You choose a day, and this is the day where the food all changes. That’s that ripping off the Band-Aid: these are the foods you’re going to eat. If you don’t want to eat these foods, you’re not eating. You’re not going to starve yourself to death. You’re going to come around. We’re going to keep offering you these foods and you’re going to choose which one you’re going to eat.
Dr. Pompa:
That could be called the pet method or the dog method because when you change a dog’s diet to all raw, which is better for a dog, what happens is they don’t eat.
Jennifer Scribner:
Yes, my cat did that, too.
Dr. Pompa:
Then the owner goes, oh, they didn’t eat. Then they feed them the next day. It’s, I tried, but it didn’t work. How many days did you go without food? One. Okay, dogs can go many days without food. It’s actually really good for them. We call that a fast. Eventually, they will eat. Okay, of course, we can do that with children, but that’s a little tougher with children.
Jennifer Scribner:
It’s emotional. That’s the toughest part. Getting people mentally prepared, making sure that spouse is on board, or other people in the household are on board to really stick it out, and to have a goal, and see the light at that end of the tunnel instead of just the everyday stressors. Because when we do that method, your kids are going to refuse to eat at first. I’ve had kids not eat for five days. We keep them hydrated, and eventually, they come around. To be able to be with them and not be emotionally triggered by it is really important. I talk about a lot of support.
Dr. Pompa:
Yes, there’s a certain mindset and trait like, I could do that. Because I know the value of fasting, I’d be like, it’s good for them. He’ll be fine. I’d even tell him every day, this is really good for you. Not every mindset is going to be that way, so is there a special mindset that goes with that personality?
Jennifer Scribner:
I think some people are more—they lean more that way to begin with, but that’s why mindset is one of the first chapters in my book because I want whatever method you’re choosing to be able to choose it, feel good about it, run with it. Because when you do that, the kid didn’t eat all day, so I gave in at the end of the night, and then you’re going to try to start over, then you’re going to have twice as long without eating because there is that battle of the will where the kid knows that they felt sorry for me, took pity on me. It may not be them being willful. Again, this is their microbe typically craving carbohydrates that are screaming for their drugs that we’re really going up against when we are in that period of fasting and we’re in that period of transition.
There’s some people will take that method and run with it, and it’s easier for them, but there’s other people who their situation is more desperate that they need to do something therapeutic. They’ve tried some of the other methods, and they just really don’t work, or they aren’t working quick enough. If you have a child with an inflammatory bowel disease, and you’re having a lot of symptoms from that, and you’re looking at surgical procedures, or increasing drugs or something, that can be more motivating to say, okay, we’re just going to build the resilience, all of the mindset steps, really talk with our family, really get our self-psyche up to this, to do it once, and to roll with it beyond that.
Dr. Pompa:
In the book, you said you start with mindset. What does that mean? Meaning that you said choose a mindset. You’re telling the parents to choose a mindset or what mindset are you?
Jennifer Scribner:
It’s about developing a growth mindset, and a resilient mindset, and to do things like getting support. In particular, I have section on talking to your spouse. Typically, it’s a mom that would initiate these type of changes. Often, its dad needs to be on board. Not just like, yeah, that sounds good, you try that, but really on board. Because if there is an energetic disconnect between the parents, the child will sense that. They’ll hold out longer on not eating if you’re doing the cold turkey method for example.
Grandma needs to be in on that. Sometimes I’ll advise people, ask people for support, but you might need to leave out some people for a time who are not supportive. Looking at who you’re discussing this with because if you’ve really got this goal that’s important to you, and other people think it’s torture to not let your kids eat cupcakes at school, those are the people who if you call them crying because you’re struggling that day, they’re going to tell you to give up. You want to really look at who you’re associating with and set things up so that you can be successful. That can even be things like choosing a restaurant that you can go to in a pinch because life happens. Maybe you can’t cook that day, but what is in your neighborhood that’s organic, or farm disable, or paleo, or whatever suits the dietary plan that you’re going for that you could get something close enough so that you’re mentally prepared for that so that nothing’s going to turn you back from this plan that you’ve set.
Dr. Pompa:
Yeah, so you’re helping them develop the mindset that they need for success. Let’s back up to the very first strategy that you mentioned. Also, the question is, do you tell them where to start? Do you give them like, okay, I would start here, or depending on the child, start here? How does that look?
Jennifer Scribner:
With the ABA strategy? The applied behavioral analysis?
Dr. Pompa:
Yeah.
Jennifer Scribner:
Yeah, it’s really, start with—my book isn’t about a particular dietary plan; it’s really whatever you want to implement. You’re choosing what food is most important or what’s a starter food for this plan that you’re working in. It’s step by step: okay, give them a bite; give them the reward. Give them two bites; give them the reward. Give them a lot of praise.
Dr. Pompa:
What kind of a reward?
Jennifer Scribner:
Preferably, non-food rewards, but if that’s all that would work, that would be fine. A good reward is something that your kid would do anything to get, that they’re highly motivated by. It could be a particular game that they like to play. It could be something special to do with you. It could be a few minutes of a video. Whatever is most important to them because choosing the right reward is crucial because they’ve got to be willing to do whatever it takes to get that reward.
Dr. Pompa:
Do you find that—
Jennifer Scribner:
If they won’t go along with it, it’s not the right reward.
Dr. Pompa:
Right, exactly. Do you find then eventually, they start not minding the food if you do that long enough or is it something that’s just always—you’re always have to reward because that could be draining in itself?
Jennifer Scribner:
Yes, for super picky eaters, part of it is getting the multiple tastes allowing the brain to register because even for a typically developing kid, it’s 8 to 10 tries of something before they really know if they like it or not. As you’re introducing new bites, or you doing this over the course of time, they are starting to register what this food means to them, and starting to recognize it. It can take a while to do this type of method. Especially if they’re already working with an ABA type program particularly with autism, then it can just be one more thing that they’re working into ABA. Maybe they are really aiming to get some veggies in or get some meat in if kids are self-limiting on protein to bring in a little bit more variety. Then the other thing that happens is as we start to bring in more foods, get more nourishment, that can unravel some of the toxicity that’s within the brain, the signaling issues that they may have had with the taste of something. There’s this whole cascade of positive things that happen through both the tasting of it, but also just the nourishment and the rebuilding of health within the body.
Dr. Pompa:
Yeah, admittedly, I didn’t read the book because I don’t have a picky kid. If I did, I’d be first on it. I’d absorb it just like that because that’s what I do. For the parents out there, many that have picky eaters, or even people watching that says, gosh, I want to fix this in me, describe what the book takes us through. You said it starts with the mindset, but other strategies that you feel you just want to pull out of the book just for the people here.
Jennifer Scribner:
Yeah, I talk about how you got a picky eater, those physiological reasons. In particular, the whole cascade of things that happen in a gut that has dysbiosis or imbalanced microbiome. Then we shift into mindset. Then we talk about choosing a method and getting prepared to make sure that when you start whatever method you choose, you’re starting it, you’re doing it once, and you’re finding success. Then I also have sections on troubleshooting those first couple of weeks. What happens if my kid vomits? What happens if my kid gets constipated? There’s a lot of those things that are expected especially with making a major change.
Dr. Pompa:
Yeah, what’s normal? Because if a parent sees a kid vomiting, they’re going to be like, okay, that wasn’t a good food for him perhaps. Meanwhile, it’s a reaction.
Jennifer Scribner:
Right, are they having low blood sugar? What to look out for with that. Are they having problems digesting fats? If that’s what’s causing nausea and vomiting.
Dr. Pompa:
Probably, you give tips on what about it if that happens?
Jennifer Scribner:
Yeah, I’m very in depth about those type of things. Then I also have a whole troubleshooting section as well where we talk about things like bed wetting, or eczema, diarrhea, all these little things that can crop up that you just need a go-to place to find out what can I do to handle this? Is there something that I can adjust? Because I want parents to understand how to be a detective as they’re making these changes and how that they can shift the foods and shift what they’re doing with their kids so that it’s really individualized to them.
Then I also include a section, “My Kid Won’t” with a lot of different examples. If you’re doing something like the GAPS diet, or a lot of therapeutic—not healing diets; you’re doing broth. Your kid won’t eat broth, here are multiple ways that you can work that in. Here are ways you could—my kid will only eat ground meat. What can we sneak into ground meat? My kid will only eat smoothies. How can we use smoothies to get more nutrition? There’s a whole bunch of ideas about that as well to make it really practical.
Throughout, there’s a lot of encouragement as well. A lot of comments I’ve gotten on the book is that, oh, this is really authoritative, but it also makes you feel like you’re really going to be able to do it. There’s some hard things, but it’s not that big deal that it can seem like. Tons of other parents have done this. You’ve got this. That’s always my message to parents: you’ve got this. Take one step. Evaluate where things are going. We just have to keep moving forward to make these changes because if they’re chronic, and you’re really seeing the health issues become apparent in your kids, it doesn’t turn around on its own very readily.
Dr. Pompa:
This is going to be a question. I’m sure you address it in the book. It’s like, okay, we’re now successful at home, but what do you do at school? Because there’s peer pressure, there’s this, you have the teacher, you have other kids giving them food. What do you do at school? I’ll ask the question.
Jennifer Scribner:
Yeah, and some of it depends. That’s one of the other mindset things I talk about is do you need to talk to your kids’ teachers? Do you need to talk about the school environment? What’s appropriate for your situation? Should you be providing the nut flour cupcake for birthday because everyone else is having one? It really depends on—I’m not somebody who thinks you need to be 100% strict all the time, but you need to understand what are the outcomes or the consequences of the times that you’re opening this up.
If your kid gets sugar or for some of the kids I’ve worked with in particular, your kid had gluten that day. Parent calls me. Their kid is a little nightmare. How long is this going to last? If that happens, and your kid’s a little nightmare for three days, you know it’s not worth it to make that choice again. These are some of the things that you’re learning as you go along.
Schools are often really tough because they are so sugar saturated. They’re so food-based reward. That’s an ongoing issue. It’s really important for parents to be bringing this up and to talking to each other. Because often, there’s a number of parents who feel the same way, but nobody wants to go first about bringing it up about having this type of change.
The other thing to be sensitive to is that when you’re suggesting change, people often take it very personal even within your family. Being confident of why you’re making the change for you, and saying, this isn’t really about you. This is just about us. You do you; we’re going to do us, but we want to be respectful of each other, can be helpful. Because when you make a change, people start examining some of their habits and getting angry with you rather than facing their own stuff around food.
Dr. Pompa:
It’s remarkable. Nobody likes people that step up and do something harder or different. It’s just an odd human behavior I’m telling you. Especially amongst those women groups, it’s vicious, literally. It’s remarkable. This was a question that was poised to me not that long ago just like a couple of weeks ago is, okay, he’s going to a birthday party, which he really loves to—he’s on the autism spectrum. She’s trying to get him more socially interactive. Birthday party going to, very good thing. Friends are really important. However, they’re going to have these foods that he’s not going to eat. What should I do, Dr. Pompa? God, I wish I had you in my back pocket at that moment. My advice was—
Jennifer Scribner:
I have a blog post specifically about that.
Dr. Pompa:
Yeah, we’ll share that here in one second. That’s a great idea actually. My advice was this, is look, I would first of all call the mother who’s having the party, and say, here’s my challenge. Recommendation: should I send them after the cake and cookies and he wouldn’t even know it happened? Maybe. Or if the kids say, oh, you missed getting cake, mom could just, hey, we’re late; sorry. Or maybe it’s a special thing that you could bring for her ahead of time, but then he might see that his is different. That may not go over well. I think I landed on, I would have her see if she could just do it before somehow and he comes late. That was all I could think about. Did I miss something? Is there something better? What would you have recommended?
Jennifer Scribner:
Yeah, those are the suggestions that I make as well: talking to the parent upfront. When you’re bringing something different for your child, talking to them about that. Particularly if they’re not eating a lot of sugar, then having one of their favorite treats could be really exciting. You can say, they’re going to be serving this kind of thing. You know that doesn’t feel good on your tummy or that really affects your sleep. Whatever way you can connect with them on that. Would it be really exciting if we could have this almond flour cupcake or if we could have this lemon bar? Something that would be fun for them to substitute in so that they still feel like they’re participating in something special, but they have their own version of that. Some people do arrive late, leave early, miss out on that, and just participate in the other activities.
Dr. Pompa:
Yeah, almond flour or stevia sweetened homemade treats are a lifesaver in these cases for sure; there’s no doubt. Okay, where can people—you mentioned your blog. Where do they find that to get questions answered and what about your book?
Jennifer Scribner:
Yeah, my website is bodywisdomnutrition.com. I have a tab right on there that’s for parents that talks about the book, and also has a freebie, and has some blog listings as well. My book is called, From Mac and Cheese to Veggies, Please: How to End Picky Eating Forever and Stay Sane in the Process. It’s available on Amazon. It is also available locally if you’re in the Portland area where I live at Barnes & Noble.
Dr. Pompa:
Yeah, that good. Alright, perfect. Alright, let’s one last question. A parent wants to start tonight. What do they do?
Jennifer Scribner:
There’s different strategies you can do. I would say if you’re choosing one food, try it a new way. Often, we’ve introduced especially vegetables to our kids a certain way that we’re used to making it or it’s come in a certain mixture. If you want to try that again, try it a different way. Look something up on Pinterest to find a new recipe, to find a new preparation. Another thing that really gets kids involved is having them choose something new at the market that they’re willing to try and having them help with prepping the food.
Dr. Pompa:
That’s smart.
Jennifer Scribner:
Because they get a buy-in and an ownership about—and they’re more willing to try something that they grated, or that they mixed together, or that they participated in making.
Dr. Pompa:
Great advice. Jen, thank you for being here. I hope my clients with picky eaters are listening. I’m going to make them listen. This is where I say, okay, episode…then I give them the episode. She knows more about this than I do. She has more ideas than I do. Thanks for your book. Thanks for being on Cellular Healing TV. Great knowledge that you brought, thank you.
Jennifer Scribner:
Thank you so much; thanks.
Ashley:
That’s it for this week. We hope you enjoyed today’s episode. This episode was brought to you by CytoDetox. Please check it out at buycytonow.com. We’ll be back next week and every Friday at 10 AM Eastern. We truly appreciate your support. You can always find us at podcast.drpompa.com. Please remember to spread the love by liking, subscribing, giving an iTunes review, and sharing this show with anyone you think may benefit from the information heard here. As always, thanks for listening.
