¿Cómo logré que la comida saludable supiera rico? | Dra. Patricia Restrepo en Cracks Podcast

Is that we have to make the food taste good. He would tell me, no, no, no, no. It's more important that it taste good. I would say, yes, but that food has to taste good, that it gives people life and health. He told me, no, you're going to take away all the flavor from the food. I said, no, no, no. We have to give it to them. Well, it was working with farmers because we need the food to come from rich soils. With him, he was the one who had the most difficulty at the beginning, and we've been together for several years now. Spectacular. And after putting people through this process of eating this way, triglycerides, insulin, protein reactivity, homocysteine, several other inflammatory markers improved drastically within a week. And when we asked people for feedback, how did they eat? They said, spectacular. The chef couldn't believe it because he said the nobody is going to eat that. So it was a really nice process to have a chef who is focused on flavor, on how food can also give you life. So it's going back to what I told you about the ancestral idea that food is thy medicine and medicine is thy food. You mentioned the microbiota a moment ago.