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Find Out What Naked Calories Are, And Why They’re So Important to Know About
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Hey, guys, Yuri Elkaim here. Welcome to another episode of the Super Nutrition Academy Health Class. I’ve got a real treat for you guys today…no pun intended.
In today’s interview I’m going to be interviewing two good friends, Jayson and Mira Calton. Mira actually has a pretty amazing story that she’s going to share with you about how she overcame a pretty crazy diagnosis and how she later met her now husband, Jayson, which is pretty cool.
Nonetheless, what I love about this couple is that…I’ll tell you about their accolades in a second and why you should listen to them, but they also put out some of the most usable nutrition stuff that I’ve ever seen. They’ve got an amazing book called Rich Food, Poor Food, which I think is one of the, again, just a staple that we should all have in our library. They’ve just come out with a new book called Naked Calories, which we’ll be discussing in this episode, in this interview, which is just another tremendous book that I think anybody, as long as you eat food, should have at your fingertips.
Let me give you a bit of background to who Jayson and Mira Calton are so you have a better idea of who we’re talking with in just a couple moments. Jayson has a lot of letters behind his name; we’ll put it that way. He’s a Ph.D. and a number of other things. He’s a fellow of the American Association of Integrative Medicine; a diplomat at the College of Clinical Nutrition; and is a board-certified micronutrient specialist.
He’s also board-certified in integrative health, alternative medicine, and sports nutrition and is one of only seven registered orthomolecular health practitioners in the United States. He’s been working with clients all over the world for the past 20 years and specializes in teaching his unique nutritional and lifestyle therapies to adults and children with obesity, diabetes, high triglycerides, high cholesterol, ADHD, seizures and more and more awesome diseases that need to be prevented and healed.
I can go on and on about Dr. Jayson Calton but we’ll stop there. We’ll shift focus to his wife Mira, who is a licensed, certified nutritionist; a fellow of the American Association of Integrative Medicine; a diplomat at the College of Clinical Nutrition; a board-certified micronutrient specialist; and on and on and on it goes.
These are two great people who, aside from their extensive educational and experiential background, have done a great job at taking a lot of the complexity—and this is why I want to introduce them to you guys—have taken a lot of the complexity in the world of nutrition and health and made it very simple for you to understand.
In this episode, in this interview, we’re going to be discussing their latest book, called Naked Calories, which, by the way, I really believe you should pick up a copy of. It’s awesome; I’ve gone through it. It’s a really, really, really usable book. You can get it at pretty much any bookstore, Amazon.com, Barnes and Noble, the whole bit. Without any further ado, let’s get to the interview.
Yuri: Hey, guys, welcome to another episode of the Super Nutrition Academy Health Class. Yuri here and with me on the line, I’ve got Jayson and Mira Calton. Welcome, guys.
Mira: Thanks for having us.
Jayson: Thanks for having us.
Yuri: Awesome. Well, I’m really excited to have you guys on the line with me because I’m really a big fan of the work you guys are doing. I think what separates you from a lot of the other nutrition stuff out there is, you guys give people real actionable tools and resources to make this complex world of grocery shopping and understanding nutrition very, very simple. I think it’s awesome.
Your whole GPS—your grocery-purchasing system from the Rich Food, Poor Food book—is awesome. You guys have kind of an updated good foods to get organically, other foods not to get so good in their organic state. You guys just come up with some really cool tools that can really benefit a lot of people.
Mira: Thank you so much. It’s overwhelming people so much, all this stuff that they’re hearing about nutrition. They don’t know who to listen to or what’s right.
A lot of times not everyone has a lot of time to sit down and do an in-depth scientific study, so we try to give them three snippets of things that they can take today to the grocery store or things that they can do in their life at home, where their micronutrients or vitamins and minerals are concerned that will make big changes in their life with just these small snippets that we’re feeding them.
Yuri: Yeah, that’s awesome. You guys have a new book coming out called Naked Calories, which I’ve had a look through; it’s awesome. Let’s talk about this on this podcast, because I want to devote some time to this because I think this is another book that everyone should have, I really do believe.
Let’s start off by talking about your story. How did you guys—before we get into the book, how did you guys start working together? How did you guys come down this path of doing this stuff that you’re doing now?
Mira: Well, when I was 30 years old, I lived in New York, I was a publicist, and my back just started aching. I thought I wear too many high heels and I’m working too many long hours and I’m going dancing all night. That was just my lifestyle and I ignored it; I ignored it for a long time.
Then I literally, by the time I was 30, I wasn’t able to do my job anymore. I couldn’t go see my clients, I couldn’t walk around during the day with them to go do events, and I decided I had to finally go to see my physician. I was forced to go and actually hear the truth.
What I found out when I went to see my doctor is that he diagnosed me with advanced osteoporosis. He said I had the bone density of an 80-year-old woman, and, basically, he prescribed a whole bunch of medications, patted me on the back, and said, “Now, you’d better have someone take care of you for the rest of your life. Go live with your family, leave your job, and it’s not going to get any better.”
Yuri: That’s awesome.
Mira: Yeah, it’s just what you want to hear, right? I, of course, sunk into a little bit of depression, to be honest, for a little while, and then I got to me again. I said this is not what I want. I do not want to be that girl who’s laying in bed at 30.
I had to figure out a way to do this. And I’m not going to take the medications, because I’m a research freak, and I started looking at the medications. I was like these things are worse than the current situation I’m in, so that wasn’t an option for me either. I did have to leave New York and sell my company and moved in with my sister for a while so she could take care of me.
I started doing research on micronutrients, or the vitamins and minerals and essential fats that could possibly have caused this in my bones. That mission to look for answers actually took me to meet Jayson, who was my doctor, Ph.D. in nutrition at the time, already worked with clients more on the weight loss and diabetes. But, together, we really started looking into vitamins and minerals and essential fats.
Within only two years working together and doing it through a good diet and supplementation and some physical activity, we completely reversed my osteoporosis, and that was just two years in. It was pretty amazing and that changed the direction of my life completely.
Yuri: That’s very cool; that’s very cool. I don’t know if this is off topic or not, but what are maybe one or two nuggets that you can share with people that may have been a fallacy that your doctor or maybe some of the nutrition people out there are talking about with respect to bone health that you kind of did something different to regain your bone mineral density?
Jayson: Yeah, well, I think there’s a lot of misinformation when it comes to osteoporosis. I think a lot of people think they just go ahead and just eat foods that are high in calcium and magnesium or just take supplementation and that the more and more you take is better, but it’s just not the case. I think the biggest hurdle that we had to overcome was something that science calls micronutrient interactions or competitions.
I started to first learn about these back in about 1993. I had read an article in a medical journal, and they were talking about some receptor-site competitions for different minerals. It really struck a chord with me because I was advising my clients at the time to take these multivitamins, and I started to think about if these are competing with each other, then maybe it’s not the best format or the best delivery system to give them a multivitamin. Maybe it’s better if I split them up and give them a few pills in the morning, before breakfast, after breakfast, throughout the day.
What we dug into when we started to learn is that there’s just not one or two, but there’re about 45 different micronutrient competitions that take place in the typical multivitamin. That was the big thing we had to do with Mira. We really needed to, we mapped out all those known competitions, and then we started to divide everything up.
For her, unfortunately, she had to take about 30 pills a day back in those days, about 10 thousand pills a year, because we needed to get all those micronutrients in without the inherent competition. Since then we’ve created our product nutreince, and that’s really why we created it, so that we could come up with an easy way to get all those micronutrients in and not have to spend a fortune and take 10 thousand pills a year.
Yuri: Yeah, I bet. No kidding. That stuff’s good to know. I’ve spoken about mineral relationships and how important they are in the past, but it’s great to see you guys doing this in the flesh, in real life, because that’s really awesome.
Okay, let’s get back to Naked Calories for a second. You guys talk about your journey in the book a little bit, which is really fascinating.
Let’s talk about what is a naked calorie. I mean, we have the idea that empty calories are found in most processed foods, where it’s simply calories and no nutrition along with it, but what is a naked calorie?
Jayson: We wanted to do something different with the term—like you said, we all know kind of the term empty calories—but naked calories are more than that. They’re foods, any types of foods, even healthy foods, that have been, in some way, shape, or form, stripped of their micronutrients.
This could be through just poor soil, soil depletion; it can be a food that maybe has pesticides on it; maybe it’s because it’s been cooked incorrectly or prepared incorrectly…maybe not incorrectly but a lot of times, we don’t realize that when we cut things open and we expose it to air, heat, and light, we’re losing micronutrients the longer we allow that exposure to happen. That’s a way things can be turned into a naked calorie.
Factory-farmed meats like beef, chicken, fish, when we take the animal and we give it unnatural feed in an unnatural environment, when we no longer, for example, let’s say, let cows eat grass, which is where they get the CLA and all those essential vitamins and minerals they need outside in the sun, where that sun’s going to do the same thing it does in the human being, which is create vitamin D for that cow, for its flesh and for its milk and we put it inside, then what we’re doing is we’re creating naked calories within that process as well.
This is a term that really just encompasses any food whatsoever that’s had its micronutrients stripped in some way.
Yuri: You guys have traveled all around the world researching stuff. Are there specific areas in the world that you’ve noticed are worse than others in terms of soil depletion or farming practices or other things that may lead to more naked calories?
Mira: The U.S. Sad to say but a better question would be: Who’s doing it right? The answer to that is: the more remote tribes we went to, it was either the mountains in Papua, New Guinea, or along the Sepik River in Papua, New Guinea, or along the Amazon.
These were the people doing it right. They planted seasonally, depending on what was going on with their soil. If it was raining, they couldn’t plant in the low ground; they had to plant up.
Everything was constantly being turned, and the soil was staying really nice and replenished. They didn’t overpopulate it and overfarm it. There are places doing it right, and that’s why they’re so healthy.
They also don’t have any of the processed bagged, boxed, bottled foods. They don’t have anything coming shipped in from another place, taking 1100 or 1800 miles before it gets to you, becoming further depleted.
They don’t go to restaurants and microwave their leftovers. These are the places that are really doing it right. Unfortunately, here in the U.S., none of those things are true.
Yuri: Yeah. From your perspective, how do we approach that kind of native, indigenous farming practice while being able to scale it for our population? Do you guys have any thoughts on that?
Jayson: When we’re trying to teach people how to become micronutrient-sufficient, it’s a big hurdle to jump, because everything that we’re doing now with global distribution and the way we’re farming and the way that we’re doing things and now with genetic modification of food, we’re moving away from the right direction and a lightning pace and in almost every way.
I think there’ve been some glimmers of hope recently with the locavore movement; a lot of people now are getting involved with their local farmers and buying food within that hundred-mile radius. That’s a great first step. One of the most important things we saw and the first things we saw when we went to live with these tribes around the world was that the food that we would be fed and the food they were eating was the food that they either caught in the river minutes ago or picked off the tree at that second.
It’s fresh and it’s a different definition of fresh than what we have. Like Mira said, it wasn’t shipped from another continent, shipped in the back of a container truck, stored in your grocery store for two to three weeks and then in your refrigerator for a few days. That’s not fresh. It may look fresh because of irradiation and other things but it really isn’t. That’s the first thing.
Mira: We started working, also, with some new developing communities, and that’s one thing we’re really excited about, where we’re actually teaching—this is in Costa Rica—where they’re bringing in communities for Americans and other expats to move in to, and they’re actually building farms right on them. We’re really excited about that as a possible vision for what could happen.
We would love if our neighborhood here would get rid of the baseball field, the tennis courts, and put in a small farm. I don’t see that happening in our neighborhood, but we are working in other communities.
I know there are some here actually in Florida that we started working with, that we’re talking to about building communities just like that. I think it’ll be kinda like the modern kibbutz but a little bit different.
Yuri: Yeah, totally. A couple months ago I put up a little bit of a controversial statement on my Facebook page because I had this epiphany. I was like, “I think more Americans know how to fire a firearm than they do grow their own food.”
I don’t know if that’s true or not, but I just have this sense that it might be. I think maybe getting back to basics and learning how to grow our own food can be a huge step in the right direction.
Jayson: Yeah, there’s no doubt about it. Reconnecting with food is such an important thing. Again, one of those things we saw in those cultures that we study was, they had a real connection with it. It was their fish from their river. It was their fruits and vegetables from their land.
They really had, they knew where it came from, they knew everything about it, they loved it, it nourished them. We have a huge disconnect with our food, and I think that’s another real big problem we have here in America.
Yuri: Yeah, I couldn’t agree more. I think if more people knew what the whole food looked like or how it was grown…I would guess a lot of people don’t know what Brussels sprouts look like growing out of the soil.
Mira: I would agree.
Yuri: It’s not what you think it is, right? If we’re able to connect at that level, it’s so much more empowering. Especially for kids, too, to learn that stuff from an early age is awesome.
Mira: Yeah, we bring our two-year-old and three-year-old nieces to the farm that we go to that supplies our meat and our dairy. Not only do they love it—they love seeing all the animals running around and the chicken all at their feet and petting a pig and all that stuff—but also, I think as they get older, we’ll be able to introduce more of why we’re there as they slowly age. Hopefully, they’ll become more aware than maybe our generation was.
Yuri: Yeah, definitely. Awesome. With Naked Calories, assuming that most of us are eating a lot of naked-calorie-based foods, what are the problems that can arise from this health-wise?
Jayson: Oh, my goodness, so many. Every micronutrient—a lot of people go, “Why in the world are you so focused on micronutrient deficiency? Are we really that deficient?” Yes, we’re really that deficient. Literally, everybody is deficient in their essential micronutrients to some extent or another, according to the FDA’s own statistics.
Outside the U.S., it’s the same thing. Europe, every single person—a recent study just came out—every single person was at risk for deficiency in micronutrients. You say, “What’s wrong with it?” We don’t have scurvy anymore from vitamin C deficiency, or we don’t see much rickets here in the U.S. anymore from vitamin D, although it’s popping up again in northern Europe, but what we don’t understand is, every single deficiency of a micronutrient is connected to a health condition.
Vitamin C deficiency can be connected to coronary heart disease or delayed blood clotting or cancer. Vitamin D we know is a big one for cancer and osteoporosis. Vitamin K, again, osteoporosis and easy bruising.
No matter what condition you have, it’s connected to some kind of deficiency. That’s the big thing we want to get across to people. Yeah, it’s something that is affecting you, and if you have a certain ailment that you want to get rid of, as long as you can learn what deficiency is causing it, all you have to do is reverse that deficiency, and nine times out of ten, those conditions will go away.
Yuri: It’s kind of like plugging in the hole of a boat to stop the water from seeping in.
Yuri: I love the fact you guys are focusing on micronutrients because I don’t think a lot of people get this because, at least in the Western world, we don’t have the issue of being undernourished. We’re kind of overnourished from a caloric perspective, but even though we’re eating more calories, we’re getting fewer and fewer of these vital micronutrients, which is why I’m really excited you guys are putting this information together, because I think it’s a really important message for people to understand.
Mira: We have a whole sectional thing about the two sides of a coin. Basically, the overfed—which is what you’re saying, too many calories—and the undernourished is the same exact situation. They are the same exact situation. In fact, in some studies the micronutrient deficiencies were identical in both groups.
Just because they’re getting a lot of calories, they’re getting a lot of calories filled with naked calories, no actual nutrition. It’s the same situation. We totally believe in that they’re both the same problem that needs to be fixed.
Yuri: You say in the book that our food supply isn’t the only problem, but other things like drinking coffee, taking medications, and even dieting can rob our bodies of these vital nutrients and cause health problems. How does that happen?
Jayson: So, we’ve got these things in the book called everyday micronutrient depleters, or EMDs. Our goal is to kind of show you all the places where these everyday micronutrient depleters can pop up. We mentioned some of the things with the food, like the cooking or the soil depletion or the heat, light, and air. But there’re other things like you mentioned, too, the lifestyle diseases: smoking, eating, stress, even exercise.
We go on a diet, what do we do? We eat less, we exercise more. We don’t think about the fact that the place where micronutrients come from is that food, so as we reduce our calories from 2000 to, let’s say, 1500, we’re also reducing the amount of essential micronutrients we’re taking in, then we’re exercising. Those Gatorade commercials are there for a reason: because those electrolytes that are pouring out with the sweat are also micronutrients, so we’re losing more that way.
What we’re doing is creating this deeper and deeper hole of micronutrient deficiency. This is a really relevant point because deficiencies in specific micronutrients—let’s talk specifically about calcium and magnesium—are also linked to food cravings. What do we all do? We go on a diet, we lose weight.
Every diet works. We all lose weight and then one day something happens. We start stuffing our faces with some kind of a food that we know we shouldn’t be eating—donuts, hot dogs, hamburgers—and we oftentimes gain that weight back.
The problem we have is not how to lose weight; it’s how do we maintain that weight, how do we fight against those food cravings that we all have but we don’t know how to get rid of. Filling that micronutrient-deficiency void can be the way that we can get around that and not have those food cravings and therefore not have to gain that weight back.
Yuri: You also talked about stress being a contributor to the robbing of these nutrients. How does stress rob us of nutrients?
Mira: Well, the water-soluble micronutrients—the B vitamins and vitamin C—are excreted faster during periods of stress. This is really important because vitamin C has been shown to be more effective by weight than Haldol, which is usually the medication given. If you just stay sufficient, you won’t have that stress.
Initially, B vitamins are known as the stress vitamins because the more you become depleted, even if you just take a small amount less in a day, you’ve been shown in studies to be cranky and irritable and get stressed easier. Staying sufficient in your B vitamins and your C will reduce the amount of stress you feel in the first place, and also taking them when you do feel stress will reduce the stress that you’re feeling.
Yuri: Very cool. How does somebody listening to this—I’m sure everyone listening is probably like, “I wonder what I’m deficient in.” How does somebody find out if they are micronutrient-deficient?
Jayson: That’s, again, a great question, and if you’re one of these health geeks and you really want to know exactly what micronutrient you’re deficient in and to what extent, you can go and there’re tests that you can take, blood work and hair analyses where you can go and get that done. They’re often very expensive and I don’t actually think that’s necessary.
What we did is, we created a quiz—it’s called the “Micronutrient Sufficiency Profile Quiz”—we have it for free online at our Web site, so anybody can go and take it. It’s questions that we developed so that we know what you’re eating, what your lifestyle is, what kind of supplements you’re taking now.
And by putting those 50 questions together, we can put you on what we call our sufficiency/deficiency spectrum. It’s not going to give you exact, but it will show you where you’re falling in that spectrum to let you know, hey, I’m pretty deficient or I’m real close to being in that optimal-health zone.
If you wanted to learn, again, if you’re real deficient, we say just go ahead and assume the deficiency, do everything we that we talk about in Naked Calories—we give you three very exact steps to create sufficiency, come back in a month or two, get that sufficiency level up, and if you still want to know exactly what vitamins you’re deficient in, then do the tests, those more specific tests then. At least that way you can make some real changes, and you won’t be wasting your money the first time around.
Yuri: Awesome. And what’s the Web site you will offer that online test?
Mira: If you go to CaltonNutrition.com, you can see it’s right on the main page there. There’s a little question mark, and you take your sufficiency quiz right there.
Yuri: Beautiful. Everyone listening or reading the transcript of this interview, be sure to take this. It’s just awesome insight into how your body is working, which is always a good thing.
I just want to back up for a second. You mentioned that a lot of food cravings can be attributed to calcium and magnesium issues. A lot of people are suffering from adrenal fatigue and exhaustion and stuff like that, which can be related to why they have salt cravings so much.
How do cravings for salt, for instance, or things like that tie in with calcium depletion? How does that whole cycle work?
Jayson: So, we have this craving for salt. We call it the crave cycle. We go in, we eat something that’s salty, and that salt then tricks the body and it leaches calcium out of your bone and that brings the calcium into the bloodstream. Your body thinks, Okay, we’ve got plenty of calcium here.
What we’re really doing is that salt is leaching the calcium out of the bone, into the bloodstream. We go through it and then after a while, when that dissipates, we go back into a calcium deficiency and, hence, we start craving salty foods again. That calcium deficiency in some people is linked to a sugar craving instead.
We always say there’re two types of people out there: salty people and sugar, sweet people. Asking the question: What would you rather have, a piece of chocolate cake or a pizza? And people can usually answer pretty quickly, “I’ll take the cake” or “I’ll take the pizza.” You’re either that pasta person or that candy-cake person.
Yuri: What if they want both?
Jayson: Sometimes you’re both.
Mira: Then they probably have a calcium-magnesium deficiency. Cravings are really, really strong.
This is a perfect example of my osteoporosis. I literally was living a life where gummy things were my everything. Especially in New York City, with all those candy stores. I would walk down the street and I would see Swedish fish and that was it.
I had no control to stop. I was very, very skinny because my bones were getting so small, but also, I had to eat these things repetitively. Now I can look at that and say, “Wow, I wish someone had told me when I was getting sick that if you have a lot of sugar cravings, you need to watch your calcium and magnesium levels, and it’s a good chance you might be deficient.” That would’ve been a great clue to the fact that I was going to be getting osteoporosis.
Yuri: Yeah, no kidding. Assuming most of us have deficiencies, how do we go about and fix the problem and become micronutrient sufficient?
Jayson: That’s why we wrote Naked Calories. That’s the simple three-step plan. We want people to, first of all, we want them to what we call switch to rich. We want them to go ahead and go buy that locally grown food, the organic foods when necessary.
Mira: Use Rich Food, Poor Food.
Jayson: We used the book Rich Food, Poor Food, which will show you how to find those rich foods in the grocery store. We’re food-first people. We think that’s the best place to make the changes and really to dedicate the majority of your time there.
The second step is to be aware of all those lifestyle habits we were talking about. Do you live in a big city where pollution is a factor? Are you a smoker? Do you exercise a lot? Are you always dieting?
We go over all those lifestyle factors. Do you drink a lot of coffee? Not so much that you can change them—if you can change them, we want you to, but we want you to be aware of how many times you have to then subtract micronutrients from your total. A lot of people go out there and they say, “Hey, look at this diet. This diet is sufficient in micronutrients, so if I eat it, I should be sufficient in…” whatever micronutrients they’re studying, but they forget the important thing.
They forget, first of all, to look at things like oxalates and phytic acid and all these everyday micronutrient depleters that can occur in food, but then they also forget to subtract the micronutrients that are lost in these lifestyle habits that awe talk about. And once you do that, then you start to see oftentimes that we’re very deficient.
The third step is not for everybody. Some people don’t want to supplement. Some people think, I want to do it all through food, and that’s fine. You can work to try to achieve that; that’s going to be much, much harder. But for the vast majority of people, we highly recommend supplementation.
To really take a good supplement, use it as a supplement, not as a substitute to a good diet. It will really help you to fill in the voids between your healthy diet leaves off and where micronutrient sufficiency is met.
Yuri: You talk about looking for, for instance, a product or supplement that has anticompetition technology. I don’t know if I’ve personally seen any vitamins or minerals that I’ve been aware of that have that. Is that the actual terminology on the product label itself?
Yuri: And if not, how do people get around that? Instead of taking a multi, are they looking at taking individual minerals and vitamins at different points throughout the day, like you had, Mira?
Mira: Yeah, well, that’s an option to take them all separately. Anticompetition technology, we just got the patent on it this year, and we’re actually very excited that a few other companies have since come to us and said, “We want a look at this patent. Can we license it out?”
It changes the game; it completely changes the absorbability of a micronutrient. What it is is like everyone’s been in a room or a car with kids who are yelling at each other. You can say, “Stop hitting each other,” “He’s poking me,” they won’t share, but nothing works until you actually take them and put them in two separate rooms and give them a break from each other and then everyone behaves.
It’s the same thing with vitamins. Vitamin A and vitamin D in cod liver oil, we’ve all heard there’s a competition there, and that’s what makes it so that vitamin A doesn’t reach toxicity. It’s great in food but when we’re looking to take a multivitamin, the last thing we want is for one thing to negate the other.
What we’ve done is we’ve actually separated our multivitamin—anticompetition does this—into just two packages, an a.m. and a p.m., that you can take that completely separate all the competitions. Competitions occur four different times, all the way from manufacturing to utilization, so it really was a labor of love to try to figure this out. We’re thrilled that the U.S. government gave us a patent on it.
Yuri: That’s awesome. Very cool. There we go, the anticompetition technology. Look out for it, guys; it’s going to be a game changer. That’s wicked. All right, what is the best place for people to get the new book? Is it online, the bookstore, your Web site? Let us know.
Jayson: It’s available everywhere.
Mira: Not our Web site.
Jayson: Not our Web site. Barnes and Noble, like you said; Amazon.com. I think we’re in, like, six thousand grocery stores across the country. Pick it up anywhere.
Yuri: Once again, everyone, that is Naked Calories by Mira and Jayson Calton. Awesome, awesome book. As long as you eat food, you need to know this information. That’s the way I see it. You should definitely have this book in your hands. Anything you guys want to finish with before we end today’s interview?
Mira: No, just thank you so much for having us on to talk to your tribe about everything that we believe in with micronutrients. I just want to thank you, I guess.
Jayson: Yeah, and if anybody has any questions about micronutrients, they can always contact us at CaltonNutrition.com.
Yuri: Awesome. Well, thank you so much, guys, for taking the time and then sharing your wisdom and this new awesome addition to your lineup of awesome books. And for everyone else listening, do not forget to grab a copy of Naked Calories, and we’ll talk to you guys in the next episode.
Jayson: Thanks so much.
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