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=★StevenYu 于嘉俊★= 

健康醒覺，對話從自身開始

身為成功跨界的佼佼者，擁有敢於創新、堅持突破的特質，必須時刻保持衝勁才能成就非凡，然而若不重視身體的需求，就會時常發生體力跟不上意志的情況。Steven在6年前衝刺事業時，就有這樣深刻的體會：「重視身心的感受」才能「做想做的事」。就像帶人要帶心，我們必須像細心經營團隊一樣，時刻與身體對話，仔細聆聽它的訊息並保持良好的互動，才能持續健康、保有動力、由內而外散發光采。

「飲食困惑」可能是整個世代的問題

從討厭吃飯到大量亂吃，在異鄉的懵懂與探索

Q：現在的您致力於推廣健康生活，從什麼時候有這樣的想法萌芽？請跟我們說說經歷和過程。

Steven：我8歲開始隨家人移居美國，經常需要獨自留在家自理三餐。那時，家人外出工作，我只能倚賴回鍋剩菜或中餐廳的調料，讓我對食物感到厭煩、噁心，似乎永遠不變的東西、那種難以言喻的味道，甚至即便到10歲那年遭遇了一場嚴重車禍，因此而住院的那三個月，食慾仍然持續低落，不見改善......。

直到高中時，健身使我時常感到飢餓，才開始關注自己飲食的內容，為了讓身材好看，做了各種嘗試：跑步、重訓還有練空手道；讀大學時，需要大量打工去支撐我的學費，其中就當過健身房的訓練員，與同事常常討論「吃什麼才健康」、「吃什麼可以幫助體態」，這時候才有了那麼一點關於各類營養素的基礎認識，但是資訊來源不是找營養學書籍來看，當時也無法上網查科學研究資料，都是道聽塗說一通。

那時候我只是不斷地吃，缺乏科學理論的基礎地吃，只知道想長肌肉就需要大量攝取蛋白質，於是瘋狂喝著難喝的高蛋白飲料。然而，這些不太科學的做法導致體重急速增加，整個人大了好幾號。

藝術創作者轉職企業經理人，龐大挑戰使身體出了狀況

我的大學是美國一所非常有名的藝術學院，畢業後我成為一個畫家，開啟了我的藝術家生涯，巴爾的摩最好的畫廊之一就是我的代理畫廊。這樣做了幾年後，決定做出職涯轉變，不再全職從事藝術創作，而是開始在奧美和上奇等廣告公司工作，這讓我踏上了從紐約到亞洲的旅程，和我的妻子一起，我們的家庭也一路成長，孩子陸續出生，我的女兒出生在新加坡，兒子出生在上海。

大約6、7年前在上海的日子是一個重要的轉捩點，我在此時擔任了總經理的職位，運用我的創意和跳躍思維協助公司拓展商業模式。離開舒適的領域，不再是創意總監、藝術執行總監了，而是任職總經理，需要扛起業績、扛起績效及損益，我感受到前所未有的壓力。

也是在這個時期，我的健康開始出現了問題，為了推動公司的改革，我常常處於高壓的狀態，三餐不規律，總是吃大量餅乾、零食，結果不僅胖了10公斤，健康檢查的報告也都滿堂紅：高膽固醇、脂肪肝等等。醫生甚至警告我，如果繼續這樣下去，可能會面臨高血壓、高血脂、高血糖、心血管疾病。另外醫生還建議我在進行重量訓練的同時，加入心血管鍛鍊，至少每週5次。

因為身體不容許我去忽視它，我需要密切關注我的飲食，而不僅僅只是鍛鍊，我開始對各種飲食方法產生濃厚興趣，試著控制卡洛里攝取、嘗試生酮飲食、甚至斷食法。我開始細心考慮每一餐的食物成分，並付諸實踐，但持續了一陣子卻發現，隨著年紀增長，高膽固醇及脂肪肝的問題仍然越來越嚴重，健檢報告的紅字仍然在那裡。

我看著我的報告，滿滿的疑問，為什麼會這樣？我已經不吃炸的、少油少糖，為什麼還會有脂肪肝的問題？我不喝酒、固定維持運動，外型也不算胖，到底是出了什麼問題呢？

困惑沒有解決，恐懼隨之而來

茫茫．忙忙之中考驗著智慧

Q：面對身體出現狀況？您是如何應對？請告訴我們您當時的想法和選擇方式。

Steven：我真的去了解過很多不同來源的相關理論，但是漸漸地，我發覺許多接觸到的飲食知識竟然會180度大轉變，許多研究的結果過一陣子又被證實是錯的。這個世界總是在更新，科學界也在不斷學習，舉例來說，以前被認為油類都是不好的，但這幾十年來陸續發現有許多健康的好油，例如Omega 3；對於肉的看法也是參差不齊，有些研究說吃肉不好，有些研究說吃肉很好；連酒的問題也一樣，常聽說「喝酒傷身」，卻又有研究指說每天喝一小杯對身體有益，諸如此類互相矛盾的訊息比比皆是。

這樣的情況讓我的疑惑無法得到解答，而漸漸轉變成焦慮，隨著年齡的增長，體力逐漸下滑，焦慮逐漸擴大成恐懼。

工作已經相當忙碌，生活上光是決定「要吃什麼東西」都變成一個艱難的抉擇，而背負著不知道是否會引發疾病的恐懼更是令人壓力倍增，還要同時考慮家人的飲食需求......。

在這段時間，我深刻體會到，雖然我非常在意自己的健康，並且因為對於疾病的恐懼而想要好好調整飲食，但要顧慮到的東西真的太多了，資訊量太零碎、太龐雜了，讓人不知所措。這個世代面臨相同的問題。

我不認為營養學一直都在不斷變化，它是在過去的幾十年中有所改變。因為人們一直在深入研究我們如何種植食物、如何準備食物以及如何食用。我認為，和以往任何時候相比，我們現在所處的環境在我們思考飲食方式時扮演了很大的角色，這就是為什麼每個人都更加意識到選擇對自己身體來說正確的食物是多麼重要。

為什麼飲食不能像畫畫一樣?

當我是畫家在進行創作時，我充分運用著我的右腦，每一筆每一劃都是情感的想像、內心的抒發，同時也利用著我的左腦，架構畫面、傳達訴說。藝術並不是非黑即白，而是充滿了平衡之美。

有一天，我突然進行了反思：「為什麼我總是在意著某些特定的飲食方法呢？」為什麼飲食不能像畫畫一樣？把身體當作是畫布，反映食物的顏色、回應生活的筆觸。

不把「吃」當作一門學問或教條，而是一種藝術、是智慧。我決定要重新想像。

就像畫畫時挑選顏料一樣，我開始仔細挑選食材，每一道料理都是我用心思考後的結晶。我學習去了解食材的營養價值，挑選新鮮蔬果、優質蛋白質和健康油脂，就像用心構築畫面，營造飽滿的口感，讓食物在盤中舞動，彷彿一幅令人垂涎的畫作。

這樣的想像不僅減緩我的焦慮，這樣用心對待生活也令我感到滿足。我了解到，高膽固醇和脂肪肝的問題，不能急就章和它槓上，強硬而激烈地對抗，而是像面對工作或家庭中的各種挑戰一樣，學習著和它們互動，展開對話和尊重，或許在這樣的互動中，能找到解決的方向，重新塑造健康的自己。

來到佳格集團就像命運的指引

搶在痛點發生之前

Q：什麼原因促使您來到佳格集團，您認為在這裡所進行的嘗試，相較以往有什麼特別之處？

Steven：我一直很聚焦在研究食物要怎麼「互相搭配」，來到台灣工作以後也持續在思考，因為我認為這是現代醫療體制無法完全提供的，因為食物本身並沒有明確的好壞之分，它關乎平衡，它是一門藝術。常常我們發現問題才去看醫生，但在非疾病狀態下，醫生難以提供及時督促或協助。

對我來說，加入佳格食品是一個很好的機會，我可以透過佳格的產品來幫助我更健康。我開始每天喝養氣人蔘，這是獲得國家健康食品認證的產品；我定期攝取益生菌，佳格的EXX消化菌粉不僅含有益生元、益生菌，還含有消化酵素，可以幫助我維持消化健康；穀物含有膳食纖維，幫助我不會突然吃太多，減少生活中的其他碳水化合物的攝入。所以，所有這些因素的結合，都是我受到佳格的啟發，來為我們的客戶創建健康套餐。

這段時間，我一直很注意每一餐的平衡。我經常在公司廚房做飯，和同事一起享用午餐，我會親自為他們做一頓低碳水化合物、高纖維飲食，並搭配一些蛋白質和油脂，由營養師策劃的菜單，這就是我們正在進行的自我實驗，確保真正體驗了公司販售的食物，這樣在向客戶講解產品的好處時，是從真實的體驗出發。這份工作令我感到快樂，從內而外感覺到健康，甚至期待全辦公室一起去健檢，看看健康數據是否會有所改善。

之前在廣告公司時，接觸很多化妝品產業相關工作，當時很多行銷上或是廣告宣傳上的要訣就是尋找「痛點」，例如變老啊、有皺紋啊等等，他們會按照護膚保養程序推出一系列商品，並把它們組成組合販售。在佳格，我們需要搶在痛點之前，我們不想等到問題發生，而是讓飲食在日常生活中帶來健康與快樂。這就是我們想推廣的概念，就像保養品組合一樣，飲食也要仔細搭配，一組一組的經過深思熟慮，因為飲食講究的就是一個平衡。

希望成為快樂的分享者與陪伴者，用健康美好生活串聯

在佳格這個很好的環境中，一個給我自己工作上非常重要的課題是：如何讓顧客很簡單輕鬆的，選擇要買的健康商品、對顧客有益處的商品。我們正在重新打造我們的數位平台，這個計劃的核心是通過提供服務來實現的。簡單地說，我們的目標是為客戶提供終身的幸福感。

今年的目標：向外推出營養諮詢系統。

這是重要的一環，透過這個系統，我們希望能夠幫助更多人找到適合自己的飲食方式，讓大眾在飲食方面得到更多的價值支持，由專業營養師打造，提供個人化的營養建議。

此外，我們在社群上推出Chef Show，不僅輕鬆有趣，更讓顧客們了解到許多創意又健康的料理方法，「Wow，原來可以這樣做啊」是Chef Show的宗旨，在烹飪的過程中享受樂趣。

而從這一篇訪談開始，我們的同事將會每個月訪問各領域的專業人士，從多個角度了解健康生活的各種可能性。積極串聯豐富內容，讓大家一起分享各自的經驗，獲得對健康美好生活重新想像的靈感。

直接告訴你營養補充品怎麼吃，是具匠心的生產者，但是我們不想僅侷限於此。這樣做如同告訴藝術家該一步一步畫什麼，健康的生活不應該只是一個教條或學問，而是一門藝術和智慧。在佳格，我找到了實踐這藝術的畫布。

好好地吃，身心健康第一步

重視生活和飲食的多樣性

Q：對於那些也在尋找健康飲食方向的人，你有什麼樣的建議或分享可以給予他們？

Steven：我認為適當搭配多樣食物可以成為實現身體和心理健康的途徑。如果只吃單一種類的食物，將會對健康造成不利影響。生活中的多樣性至關重要。談到心理健康，你需要外出，與他人一同體驗生活的不同面向。飲食也同樣如此，你需要在食物中尋求多樣性，就像你在生活中體驗不同事物一樣。我認為這是非常自然的，如果你放慢腳步，聆聽自己的身體和心靈，你就能夠明白什麼是最適合你的飲食和行為方式。

如果想知道飲食搭配的靈感，歡迎追蹤佳格健康GO，我們即將推出客製化營養諮詢，並設有健康提醒鬧鐘及各式各樣的健康食譜，敬請期待！來我們這裡得到最適合您的營養計畫吧！

<同場加映>：詳細訪談請看影片

From artist to entrepreneur, Standard Foods Digital Director Steven Yu: Just know how to eat

A visual artist and the director of Digital Business Development of Standard Foods Group, Steven used to work as a creative director and thrives at combining creativity with strategy. He is a cross-disciplinary thinker who likes to challenge himself and he believes that connecting with people helps you to connect with yourself. 

"Listen to your body to awaken your health"

Steven strives to improve his work and his art. However, he notes, that if you neglect the needs of your body, your physical strength can fail to keep up with your determination to succeed. Steven is personally aware of this after he had a profound realization in 2018. "Valuing the well-being of both body and mind," he says, “is the key to doing what we aspire to do." Just as leading a team requires leading with empathy, you must treat your body with the same attentive care, engaging in a constant dialogue with it, and carefully listening to its signals. By maintaining this harmonious interaction between body and mind, he believes you can sustain vibrant health. 

“My generation is experiencing food confusion” 

From disliking eating to chaotic overeating to bewilderment

Q: You are currently dedicated to both living and promoting a healthy lifestyle. When and how did this choice begin?

Steven: At the age of 8, I moved from Taipei to the United States with my family, and I often had to manage my meals alone while they were working. I relied on reheated restaurant leftovers, or I’d get groceries with my allowance and try to copy meals I saw on TV. When I did this, I always added the seasoning packets that came with Chinese takeaways. This untrained approach to meals left me repulsed and disgusted by food. It seemed like I ate the same things all the time, and all my meals were unappetizing. When I was ten, I had a serious car accident and spent three months in hospital. Unsurprisingly, I had no appetite then nor did I enjoy eating hospital food. 

All through high school, I frequently experienced hunger due to my fitness regimen, which prompted me to start paying attention to my diet. As I was in pursuit of physical strength, I tried various sports and exercise regimes, including running, weight training, and karate. 

During my university years, I worked as a trainer at a gym to pay for my tuition fees. My colleagues and I often discussed what constitutes a healthy diet and we tried to ascertain what foods can help improve our aesthetics. It was during this time that I developed a basic understanding of different nutrients, although I must admit I relied on hearsay and rumors, as my sources were other trainers and athletes, not nutritional textbooks or scientific research. [Laughs] You must remember, that internet access was limited back then! 

At that time, my approach to eating was to eat constantly because it was difficult to gain weight. My understanding was simplistic: to build muscle, I needed to consume a large amount of protein. I also took amino acid supplements. Nothing I did was based on scientific principles but this approach did result in rapid muscle growth and weight gain. 

Artist turned corporate General Manager

After graduating from university with a degree in fine arts I pursued a career as an artist and was represented by one of the best galleries in Baltimore. After doing this for several years, I decided to make a significant career shift. I moved away from creating art full-time and began working at ad agencies like Ogilvy and Saatchi & Saatchi, which took me on a journey from New York to Asia. My amazing wife joined me on this journey, and we grew our family along the way. My daughter was born in Singapore and my son was born in Shanghai. 

In Shanghai, I transitioned from creative marketing to the role of general manager. I believed this transition would allow me to apply my creativity and out-of-the-box thinking to develop and expand business models. However, when I stepped into the role of General Manager I also faced the responsibility of driving business performance, increasing growth results, and maximizing financial gain. The weight of these new responsibilities brought about an unprecedented level of pressure, which negatively affected my health. 

During this period, I constantly found myself in high-stress situations. I began to eat irregularly and constantly snacked on cookies and other junk food. As a result, I not only gained ten kilograms but also received alarming health check reports that indicated I had high cholesterol, fatty liver, and other health issues. When I was in Shanghai, my doctor warned me that if I continued down this path, I might face risks of cardiovascular diseases like hypertension, hyperlipidemia, and high blood sugar. Along with a change in diet, I was advised to add cardiovascular workouts to my weight training at least five times a week. 

My body wouldn't allow me to ignore its distress signals. I needed to pay close attention to my diet, and not just exercise. I needed to make big changes. So, I did. I controlled my calorie intake, experimented with ketogenic diets, and I even attempted intermittent fasting. I meticulously considered the nutritional composition of every meal. However, as time went on, I found that despite my efforts, the issues of high cholesterol and fatty liver just worsened as I aged. There were many red flags on my health reports. 

I was full of questions as I scanned my medical reports. This was my body. My body was in danger. Why? Why was this still happening? I had made massive changes. I followed the KETO diet, avoided fried foods and I had reduced my oil and sugar intake. I didn't drink alcohol, I exercised five times a week and had dropped a lot of weight. Why was I still diagnosed with a fatty liver problem? What could possibly be causing these health issues?

Busy, Without Direction, and Adrift in a Vast Sea of Fragmented Information 

Q: You were warned of the future possibility of some serious health issues. How did you face this? 

Steven: I researched various theories online and in the press, all from different sources, and began to realize that much of the dietary knowledge I had believed to be true would need to undergo a 180-degree shift. As we know, so many dietary trends (based on research) that were once believed to be true were later proven wrong. For example, in the past, all fats were considered bad, but later we discovered the presence of many healthy fats, such as Omega 3. The perception of meat is also inconsistent; some studies say it's unhealthy, while others say it's beneficial. Even when it comes to alcohol, there are conflicting views – some research suggests that a small glass of alcohol daily can be beneficial but we now know that drinking alcohol has no health benefits. These examples demonstrate the ever-changing landscape of dietary knowledge. The world is constantly evolving, and the scientific community is continually learning.

My health questions about what to do were left unanswered, and this gradually grew into anxiety. As I aged, my physical strength declined, and my anxiety transformed into fear. My work had become incredibly busy, and even deciding what to eat in daily life had become a challenging and debilitating decision. My fear of triggering illnesses added even more pressure on me, not to mention my responsibility to consider the dietary needs of my family.

During this period, I came to the realization that while I cared about my health and my family’s well-being – and while I was willing to adjust my diet to prevent disease – there were too many factors to consider in this decision. There was too much conflicting information, and I was overwhelmed. What’s more, the information I received was fragmented and left me feeling confused and lost. This is a common challenge faced by many working professionals. 

I don't think nutrition is constantly changing. It has been changing recently in the past ten years. Because I think people have been really investigating into how we grow our food. How we prepare our food and how we consume. I think more than ever, our environment plays a huge part in the way we think about our food, which is why everybody's being more aware of how important it is to eat the right types of foods for your body. 

“In order to create powerfully, I need to be physically healthy”

When I create, my right brain is activated, and it assists my emotional imagination and inner expression. My left brain is also at work, helping me structure the composition to convey meaning. Art embodies a harmonious symbiotic meeting. If I were to create art and lead my team, I realized I needed to be healthy. Food has always been very important to me. It allows me to connect with my friends and family. I have always eaten well, but in my prior job transition I had gotten really stressed out, lost my focus on health, and paid the price for this. This was when I began doing research on nutrition that wasn’t simply about following a diet. I no longer want to treat eating and my health as a highly researched, clinical discipline. Nor did I want to follow a rigid set of rules; instead, I decided to refocus.

Instead of simply eating to have the fuel to keep working, I began to view the wide variety of available foods on offer as a rich palette of ingredients to choose from. I learned to understand the nutritional value of ingredients, selecting fresh vegetables, quality proteins, and healthy fats. I was carefully utilizing my ingredients, to create a mouthwatering masterpiece. Each finished meal was the result of thoughtful consideration. My meals were simple, but so much more holistic.

This careful and creative approach to food not only eased my anxiety but also provided me with a sense of fulfillment. I was able to fuel my creative practice with good food, which in turn fueled my creativity, in the studio and at work. By treating my body and in extension my life, with such care, I was able to step away from experiencing my health and my body as problems to fix.

I came to the realization that the issues I faced, like high cholesterol and fatty liver, do not respond well to impulsive and aggressive confrontations. Instead, much like how I dealt with challenges at work or in the family, I began to interact gently, initiate conversation, and show respect. Don’t get me wrong: this approach is not suitable for everyone, but it worked for me. I started to change the way I eat my carbs, and began replacing rice with other grains like quinoa and oats or mixing them together. 

Perhaps, I thought, through care, attention, and creativity, more people could harness solutions to their health problems and reshape themselves with ease instead of force?

"I believe fate guided me to Standard Foods Group"

One of my missions is to address pain points before they occur

Q: What motivated you to join Standard Foods Group, and what sets this job apart from your previous work experiences?

Steven: In marketing, a common phrase we use is “pain points” which is another term for problems. If we can identify people’s various pain points we can address them, usually in the form of a product or a service. 

One pain point I have is that I eat healthily and work out consistently, yet I have high cholesterol and fatty liver. I was unsure of how to resolve this, and I noticed that modern medical systems do not adequately provide this information to the public. There are no good or bad foods, but eating well is an art, and it’s all about balance. Since most people only schedule check-ups or appointments when problems arise, doctors are not given the opportunity to offer timely and personalized guidance to avoid illness. Usually, they are only able to offer their expertise after illness has taken hold or when issues arise. 

Another thing I noticed when shopping for health food online is that a product’s nutritional information is not easily accessible, nor is it linked to product pages. When shopping online, it makes sense for E-commerce platforms to provide this information, otherwise, people are not aware of the health benefits of the products they purchase. Health foods are also more expensive and people need motivation to take these products. I believe ecommerce platforms can improve their offerings and my team is working hard to provide an integrated service to the general public to address this. 

But let’s backtrack, as I’m getting ahead of myself. I joined Standard Foods Group in early 2023 and I feel that my decision came at the perfect time. Since joining, my health and my daily life have become an ongoing experiment. I enjoy integrating Standard Food products into my daily routine, as they are of the highest quality, and our research and development team is exceptional. Every day now, I break my fast at noon with a sugar-free ginseng drink. I have replaced refined rice with oats and grains, and I take our probiotic supplements after lunch and dinner.

Before joining Standard Foods Group, I had heard about ginseng essence, but I thought it was just like drinking coffee or other energy drinks. Later, I discovered it has a much more profound effect on the body. It has liver-protective properties and helps it metabolize harmful substances, like alcohol. Since energy is stored in the liver as glycogen, taking care of your liver is vital. I also learned that ginseng shields against physical illnesses brought on by stress.

Oats similarly have surprising benefits. Although oats are carbohydrates, their low glycemic index and rich dietary fiber help stabilize blood sugar and control cholesterol. After changing my diet, my daily routine remained relatively unchanged, yet my body quickly and noticeably experienced positive changes. 

The most significant improvement was the disappearance of bloating issues that had persisted since the car accident that happened when I was ten years old. As I now take probiotic supplements after lunch and dinner, my digestion has improved, and my bloating problem is gone.

Now, I pay close attention to the composition of every meal. I am constantly experimenting with various ingredients, and creatively incorporate oats and other healthy grains into my culinary creations. My colleagues and I cook for each other in our company kitchen, and we integrate products from Standard Foods' well-loved brands into our recipes. We regularly eat these meals together and share our recipes too. This simple act gives me a sense of well-being. [Laughs] I even look forward to the whole office going for health check-ups together to see if our health data has improved. 

In my previous work in the advertising industry, I encountered many products that were framed as answers to pain points. Take cosmetics for example. The marketing and advertising strategy found problems such as aging, wrinkles, sun damage, and saggy skin. A series of products would be introduced as part of a skincare routine to address these issues. 

In contrast to this approach, we do things a little differently at Standard Foods Group. We address pain points before they occur. We certainly don't wait for problems to arise; instead, we make sure that the products we sell – and the dietary changes that come with using them – bring health and happiness to people’s daily lives. This is the concept we want to promote. 

To continue with the cosmetic example, just as skincare products are carefully applied to moisturize, feed, and protect the skin, dietary choices must also be thoughtfully considered. Each ingredient plays a crucial role in forming a balanced and wholesome approach to well-being.

“Remember that Consumers are People"

One essential aspect of my work at Standard Foods Group revolves around making it effortless for customers to choose healthy and beneficial products. In pursuit of our commitment to assist more individuals in finding suitable and healthy dietary approaches, we have implemented a nutrition consultation system. This is a crucial component of our approach to well-being. Additionally, every week, we present “The Chef Show” on our social media platforms and it’s all about embracing the joy of cooking. This program is not only light-hearted and entertaining but also provides our customers with insight into creative and healthy cooking. The catchphrase of “The Chef Show” is "Wow, I didn't know you could cook like that!" 

Starting with the interview you’re reading now, we will be conducting monthly interviews with experts from various fields to gain multifaceted perspectives on how a healthy lifestyle does not have to have any parameters. Our goal is to actively foster a collaborative environment where everyone can share their experiences.

We don’t want to simply tell people to take nutritional supplements. That’s not for us to say. In fact, doing that is like telling an illustrator what to draw, step by step, without telling him what the overall image is of. I believe healthy eating should be about understanding what combination of foods best helps your body heal from inflammation. A healthy lifestyle is not just doctrine or science; it also is an art. The main reason I work to live in optimum health is so I can create art, lead my team, and enjoy my time with my family.

Why is health important to you?

Q: Can you offer any advice or insight to someone seeking guidance on a healthy diet?

Steven: If you’re struggling with your health or want to avoid health issues in the future, I believe that the right combination of foods may be the pathway to physical and mental health. If you’re wondering how to find this combination, then you’re in luck. A subscription to Standard Foods offers big savings, links nutritional information to each product, and the service reminds subscribers to take their supplements and cook healthily so they are motivated to live well. Stay tuned! The right program for you is just around the corner and my team and I are excited to share this offering with you soon.