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Introduction: “[music] Be smart and become the healthiest you. Stay tuned for the Forever Young Radio Show with health journalist and fitness enthusiast Cary Nosler who is joined by health educator and executive producer Kelly Cappasola. [music] And now, Forever Young.”

Kelly Cappasola: “Hello, everyone. So glad you could join us today on the Forever Young Radio Show. If by chance you’ve just stumbled across our show on the dial for the first time, our mission on Forever Young has been the same for the past seventeen years and that’s always to inform and educate every listener on healthier options and good quality science-based information.”

Cary Nossler: “Yes, indeed, and we do love that science-based information. And if you would like to learn more about the show well you just visit the website, ForeverYoungRadio.com. And there you can listen to past shows, you can read fantastic articles, you can make sure that you visit our weekly highlight page because you get the play-by-play of everything we’ll be discussing today and while you're there look for the Facebook icon. Click it, and you will be part of our Facebook family.”

Kelly: “Yeah, and we have a great show planned for you today. We’re going to focus on the effects of sugar and how to better manage cravings and perhaps curb the desire for sweet treats. We’re not saying never eat sugar again, folks, but what we’re saying is if you’re having a sugary coffee and a sugary lemon bar and a sugary [laugh] morning, afternoon, or 2:00 slump, these are things that we have to look at. The body doesn’t naturally crave sugar throughout the day unless there’s something going on or our blood sugar’s become a little wonky.

So, today we’re going to share some fantastic tips with our very special friend Chad Kelly, the National Educator for NutriGold, so make sure you stick around with us. You can always learn more by visiting our website, ForeverYoungRadio.com and clicking on that Weekly Highlight page. I’m Kelly Cappasola, and as always I’m being joined by Cary Nosler. Hey, Cary.”

Cary: “Hey. Good morning, good morning. Read to rock and roll.”

Woman standing with measuring tape around waist and chocolate donut in foreground

Kelly: “Yeah, we’re going to have a really fun show today and really explain to people, hey listen, you gotta watch the amount of consumption that you’re doing with sugar. I think some of the things and different quotes that Chad’s going to share with us on how much the average American eats per year on sugar will blow your mind.

You’re probably thinking, ‘I don’t add sugar to things. I don’t do that,’ but sugar can be hidden in so many condiments or different ingredients or processed food that we have to become aware of it. But we’ll be right back after the break to discuss more on your health with our very special guest, Chad Kelly.”

Cary: “Howdy. Cary Nosler here along with Kelly Cappasola. Thank you for joining us today on Forever Young. We have a special guest today, Chad Kelly. He grew up in a conventional household like most people, I suppose. Fast food, Western medicine, that's what we used and ate [laugh]. Chad witnessed firsthand the consequences of a life that is disconnected from nature and it is through his family health challenges that Chad was inspired to seek out the healing nutritional support that nature provides and in his own words, sometimes all it takes is one light bulb moment and a person is inspired radically to shift their behavior.

His goal remains simple and constant. He aims to help his audience get the information and tools they need to make informed choices and lead a healthier life. He’s a featured speaker in health and wellness stores across the U.S.. He helps people gain a greater understanding of nutrition, supplementation, and how to comb through what can be a sea of misinformation, teasing fact from fiction, or what we call ‘marketing’.

Today, Chad serves as National Educator for NutriGold where he works to fulfill his personal mission of spreading good health each day. He is our special guest today on Forever Young. Chad, thank you on behalf of Kelly and myself. Appreciate the fact that we’re able to talk today.”

Chad Kelly: “Yeah, thanks for having me. Always a pleasure to be here.”

Kelly: “You really have a good way, Chad, of really getting us to think deeply about our health, and it’s so great to have you join us today as we tackle a big topic and that is sugar. Sugar seems to be on the top of everybody's brain, and these cravings can pose a real issue for people who are trying to maintain or even improve health. We all know that too much sugar is bad for our health, but, Chad, if you don’t mind, could you just spend a little bit of time reminding our listeners why maybe we should be more mindful of the amount of sugar that we’re consuming each day?”

Chad: “Yeah. Kelly, Cary, if we were to take a little field trip and we went and stood on the street corner and we took a little survey of Americans that passed by asking them what their favorite food is, chances are they would tell us pizza, pasta, desserts, sweets, very carb-rich foods, right? You’re most likely not going to hear too many people say spinach or broccoli, some may, but not too many.

And this preference for sweet, carb-rich foods it’s having devastating consequences. No question about that. And I know we’re going to dive deeper into these consequences of a high sugar diet as we go along, but what we have to be so aware of is that it’s so easy to max out on sugar intake these days not even trying. Take for example, you know, everyone has a favorite coffee shop on the corner and one of the large, national popular chains I was just seeing they now have a blended flavored coffee drink that has about 20 teaspoons of sugar in each drink.”

Kelly: “Jeez.”

Chad: “This is over 100 grams of sugar in one drink, and according to The World Health Organization, for an average adult, they only recommend around 25 grams of sugar a day. This is only about six teaspoons, so here we have just one food, one drink that’s four times that daily amount. I know in a previous show we talked about ketchup, the condiment ketchup. One tablespoon of ketchup is said to have a full teaspoon of sugar in it [laugh] and how many people do you see at restaurants putting way more than a tablespoon of ketchup on their plate?

And something to consider is a lot of these foods that are high in sugar, they’re pretty much empty calorie foods. They’re not really contributing much nutrition to the body, and not only are many of these carb-rich foods lacking that nutrition that we need to actually feed our cells, but that high sugar content actually causes the body to lose more of its nutrients. You often hear that symptom of high blood sugar is frequent urination.


Group of people eating together in a restaurant

The body is actually trying to dump all this excess sugar trying to limit the damage, and guess what is also getting eliminated in the urine? The minerals. The vitamins. The nutrients we need to function. So, we have less nutrition going in along with that high sugar that’s been robbing the body further of its nutrients stores.”

Cary: “Well, I like what you’re saying, Chad, about that because it is a fundamental physiological reality that people don’t often think about but you know, I also wonder, I know sugar isn’t good for you but I’ve never seen anybody add sugar to steamed broccoli [laugh], you know, or put sugar on your chicken breast or whatever it happens to be. I like the fact that you’re distinguishing between sugar and what you call carb-rich foods because sugar goes in junk food. If you stop eating junk food you’re certainly cut down on your sugar intake.”

Chad: “That is an excellent point, Cary. Couldn’t have said it better.”

Cary: “Alright, so, let’s talk about what happens there when you do eat sugar. Apparently, Chad, it releases dopamine in the reward center of your brain. So it can cause people to continuously want sugar to keep obtaining that dopamine rush. You might call it a sugar high. So obviously it seems that, Chad, this is more than just a willpower issue. This is a physiological challenge.”

Chad: “Yeah, you know, Cary, I’ve often heard it said that we as humans, we’re a product of our hormones. We’re a product of our neurotransmitters and that dopamine that you mentioned certainly being one of those neurotransmitters. When dopamine receptors are triggered in the brain, we get that feeling of pleasure. You can actually achieve this by taking certain drugs. You know, you think about the current opioid crisis we’re hearing about where have outstanding citizens now falling victim due to this addiction that they have and they don’t know how to tackle it.

And consuming sugar also causes a surge in dopamine. That immediate feeling of being rewarded. But the problem is the reward is short-term. It’s often a dead end. And I’d like to say with what we’re discussing today the research is definitely in. Sugar addiction is very real and it’s much more than a willpower issue. And years ago, going back to thee foods that Americans are reaching for, the carb-rich foods, we may be wired this way. If you really stop and think for a moment about our distant ancestors, they had to hunt. They had to forage for food.

Eating wasn’t for enjoyment, it was for survival, right? Their goal had to be to load up on as many calories as they could just to survive. Their diet was leafy greens, barks from trees, wild roots, wild fruits, right? And speaking of that fruit, probably very different from those sweet, hybridized versions we find of fruit at the supermarket today. So, today you could say that those biological cravings for carbs, they kind of work against us.

Most of us kind of live in a 24 hour food buffet, right? We’re surrounded by pastries, donuts, white bread, sodas, and if you go back to the diets just in the late 1800’s, they say that sugar consumption was only an average of about five pounds per person per year. Heart disease, things like diabetes, very very rare. Fast forward to today, about 135 pounds of sugar per person per year. What is this? Like 25 times that amount? [laugh]”

Kelly: “Wow.”

Chad: “So, it’s a huge burden that we’re putting on the body. That’s for sure.”

Kelly: “Yeah, and we talk about the effects of sugar on our immune system. I mean, here we are, it’s ironic. I mean, the holidays start, you know, you have Halloween starting and then you have Thanksgiving and then Christmas, and your neighbors are bringing you different sweet treats and different things and it seems like that kind of continues on and it just becomes normal.

The more sugar we eat, kind of , the more sugar we crave and then people are having more inflammatory factors coming up. They’re not feeling as well, their immune system is repressed, insulin resistance is increasing throughout our population. So, it’s not more than just ‘Oh, gosh, I feel so guilty. I had two pieces of pumpkin pie. I shouldn’t have had those calories,’ it’s so much more than caloric intake when you’re eating that amount of sugar.”

Chad: “It really is and I love how described it. It’s kind of a domino effect that happens on the body, right? Our body is one whole organism. Once you throw off one organ it impacts the next organ, and then we see that systemic inflammatory response. The immune system is impacted. The joints are impacted and a lot of it starts with sugar.”

Cary: “So, in terms of the problem, Chad, is it mainly insulin resistance that eventually will develop because of that high processed carbohydrate intake and then of course you’ve got type two diabetes, you’ve got metabolic syndrome, obesity, cardiovascular disease all of these things seem to follow that sugar overload that we’ve got going on.”

Chad: “Well, I tell you Cary, consider this. The human body only needs a total amount of around four grams of sugar circulating in the blood. That’s around, you know, a teaspoon of sugar so you can only imagine when we take in forty times this amount how much stress that puts on the body, how much stress that puts on the organs and when you think about high blood sugar, what we call hyperglycemia, in a more sugar circulating in our blood than our cells can actually take in for energy, you’ve got a really dangerous situation on your hands.

The sugar, if it remains high in the blood and it doesn’t get into the cells, it’s going to damage tissues. I actually had it described to me one time the person I was talking to they said think of these sugars in the blood as small pieces of glass. Think about them scraping, tearing, inflaming those blood vessel walls all throughout the body damaging tissues. So, this is one reason why continued levels of high blood glucose is directly linked to cardiovascular complications, kidney issues, nerve problems, vision issues. As you mentioned, Kelly, you think about sugar being inflammatory, how that impacts the immune system the joints. And here’s the deal. Over time, this continued intake of too much sugar it leads to what’s called what you mentioned Cary, insulin resistance.”

Kelly: “Chad, I’m going to have you hold that thought. We have to run out to a break. When we come back we’ll go ahead and pick that up. Listeners, check out our website, ForeverYoungRadio.com, hit the Weekly Highlight page to learn more about chad Kelly and about sugar and we’re talking about in this hour. We’ll be right back.”


Chad: “We’re back with more on Forever Young. I’m Cary Nossler joined by Kelly Cappasola and Chad Kelly, our special guest, talking about the problems with sugar intake, especially the excess intake, that he mentioned 135 pounds a year per person. Can you believe that? I don’t use any, Kelly doesn’t use any, Chad doesn’t use any. That means someone [laugh] doubled up on that whole thing. That is a horrible thing to think about. But Chad, you were going over just some of the real ramifications that can happen because of insulin resistance and I was fascinated to hear all of that, so could you pick that up and just kind of elaborate more on just what’s going on in the body when we can’t use our insulin correctly?”

Chad: “Totally. Yeah, when you think about ingesting sometimes forty times the amount of sugar than [laugh] what should be circulating in our blood stream, that’s a lot of stress on the body. We call that hyperglycemia, right? More sugar circulating than your cells can actually take in to be used for energy. No wonder prolonged high levels of blood glucose directly link to cardiovascular issues, nerve problems, vision issues, kidney issues. Common concerns for a lot of Americans, right?

And also, as you mentioned, Cary, this continued intake of too much sugar, it leads to what is called insulin resistance and this is something that some experts actually estimate that as many as one in four Americans actually have on some level. And when you think about insulin, that’s the hormone created by the pancreas that helps get blood sugar into the cell where it can be used for energy.

For a lot of us today, our cells for whatever reason they’ve lost that ability to interact with the insulin so it keeps that cell from taking in that glucose which results in those high glucose levels. So, you know, the cravings for sugar are real and also so are the consequences from giving into those cravings.”

Table full of pies

Kelly: “You know, we want our listeners to know we don’t expect you to not ever celebrate a birthday again and have a piece of cake, we’re just talking about finding balance. We all have a little sweet treat. 80/20 rule, you know? There’s something where we eat very healthy, we’re mindful of what we’re putting in our body, and then we allow ourselves to have that something sweet when we have the craving or when we want them. The problem is when it gets out of control and that’s an issue we’re seeing so much in society.

We all have a family member who we either call the sugar king or queen and unfortunately on this show we are not dentists so we can’t pull your sweet tooth, but one of the ways that I think will be very, very helpful and something that was on Cary and I started to talk about because it’s worked well for myself is something called gymnema and i know that you’re excited about it because it’s a way to better help people to maybe diminish those cravings or manage the effects of the sugar consumption. Chad, tell us a little bit more about gymnema and about your background on it.”

Chad: “Yeah, I’d love to. You know, if there was ever a plant that could really help us in this area that we’re discussing today, it’s gymnema. It’s a very helpful friend when it comes to sugar cravings. You think about helping curb, control, and manage sugar cravings but what is gymnema? Kind of an interesting term if you’re not family with it. Gymnema is a vine that’s native to India. It grows very well in India. And the leaves of this vine, they’ve actually been consumed and used medicinally for thousands of years.

You know, if you think about ayurveda, one of the oldest systems of medicine in the world, ancient ayurvedic text, they actually refer to gymnema as ‘sugar destroyer’, and I love when you have a lot of historical validation on an herb. You know, hundreds and hundreds of years of successful, documented use in humans and today you also have a good amount of modern science documenting the effects of gymnema so this gives me a lot that I think we can be confident in and certainly makes us take notice, right?”

Cary: “One thing I wanted to ask you about it is unfortunately a lot of the herbs that we get today are sometimes improperly labeled or you don’t get anything that you should from the herb, it hasn’t been standardized properly I know NutriGold is so diligent in making sure that they source just the absolute best quality, so I assume that’s what’s going on here and in that respect what are the key things in gymnema that really we need to look for?”

Chad: “Yeah, absolutely. Well, the most studied component of gymnema is actually called ‘gymnemic acids’ and what is so cool is these naturally occurring gymnemic acids they actually numb your taste buds to the taste of sugar. You may have actually done what they call the gymnema taste test where after you put gynema on your tongue and then you taste something like orange juice or chocolate something sweet, it almost appears totally tasteless. You can’t taste the sweetness, and the reason why this happens, it turns out those gymnemic acids they actually mimic glucose molecules and they fill in those receptor locations on your taste buds, but they don’t stop there.

They also fill in the sugar receptors in your intestines, so this prevents excess sugar from being absorbed into the bloodstream which helps guard against spiking blood sugar. So in addition to helping with sugar cravings, you think about gymnema for glucose balance, and according to science, gymnema does seem to work on several pathways you know not just lessening the absorption of that sugar but also supporting the cells of the pancreas that are actually producing and releasing insulin, helping insulin perhaps work more efficiently.

So, pretty multifunctional herb. Some even consider gymnema to be a healthy weight-loss aid and it makes sense because if you think about less sugar being absorbed this means less sugar being stored as fat. This means that the body is going to have to get its energy from the protein or the fat in the food, right? So many time tested benefits of gymnema.”

Table full of various rice and meat dishes

Cary: “So, what then would be the best way to supplement with gymnema, the Gymnema Gold specifically is what I would refer to by NutriGold. What would be the best way to use it?”

Chad: “Yeah, well if you’re looking at the bottle of Gymnema Gold, it says the suggested use is one capsule taken two to three times daily, but for best results and this is the important part, for best results thirty minutes before a meal or as directed. So, why 30 minutes before a meal? Well, you want those gymnemic acids you want to give them time to go to work before you eat, right?

They need that time to help lessen your cravings for sweets, they need that time to help block the sugar receptor sites in the intestines so that they can slow and lessen that sugar absorption into the bloodstream and a couple of things that I really like about Gymnema Gold, number one is it’s from organic gymnema leaves so it’s a clean source of gymnema and those gymnemic acids that we were discussing, that most researched active component, every lot of NutriGold’s Gymnema Gold third party potency-assured for that amount of gymnemic acids, at least 25% gymnemic acid content in each extract of Gymnema Gold. So you have a nice potent and effective gymnema supplements.”

Kelly: “And full disclosure I didn’t know much about gymnema until probably like a month ago, and I started researching things and, you know, not only for myself but my family and then I was so happy, I mean NutriGold has such a diverse and large offering of different products. I was so pleased when I found it and so I ordered the Gymnema Gold by NutriGold. I’ve been taking it and that’s kind of how I’ve been taking it. I take it three times a day, generally 30 minutes before a meal especially because we’ve talked about those things.

If I’m going out with somebody, it’s easier to control what you’re eating at home but if you have a business lunch and different things and different additives or you know sugars are in those salad dressings at a common restaurant. I want to make sure that I’m fighting against the effects, the degradation that can happen with sugar and it’s so funny, every time I think of the name ‘gymnema’ I just think of this superhero flying in and scavenging up [laugh] as much as I can and helping us to properly balance everything.

So, if anything, we want to encourage our listeners to you know maybe look at the situation and find ways to better manage it and support the body and one of those ways that we’re recommending is for them to try the Gymnema Gold by NutriGold and the fun part is that you’re such a great partner in health Chad, NutriGold is always trying to help us to be able to have our listeners try these high quality products which we’re going to talk about a little more later when it comes to the manufacturing side and the processing and the traceability which is a very important part of taking a supplement in this day.

But, for all of you listening, you can find the full line of Nutrigold products by visiting NutriGold.com. And the cool part is that they offer 20% off on that website but as an extra bonus when you use the code FOREVERYOUNG when checking out you are gonna get an additional 15% off your order. Again today we’re highlighting the Gymnema, but they have Omega-3s that we take, they have Vitamin C which is so important in this time of year, Bacopa, Magnesium, so many good things that you can go and check out and also for being a listener on Forever Young - free shipping on all orders over $49.”


Cary: “We’re back with more on Forever Young. I’m Cary Nosler, joined by Kelly Cappasola and Chad Kelly also informing us on the problems of Too Much Sugar and all of the different ramifications that are taking place as a result of our obsession with this sweetness. The Gymnema, obviously something we should all be thinking about. I didn’t know that much about it but now I’m really stoked about it. Makes sense to me.

But I also know that there is research on Magnesium, the master mineral I call it — over 300 enzymatic activities are dependent on magnesium — and I understand that magnesium can also have a role in helping to curb sugar cravings. And I understand that NutriGold’s makes a magnesium but that they’re using a chelated source, so Chad, I wonder if you could tell us more about Magnesium and sugar cravings and also about the reason why Nutrigold is offering a chelated source of magnesium.”

Chad: “Yeah, definitely you know as if magnesium wasn’t already incredible enough - now you have yet another reason to take it, right? We’ve talked in the past about how magnesium is critical for heart, muscle health, nerve health, bone health, you name it. But now according to new research magnesium also plays a role to play in healthy glucose balance. I was actually looking at an article in the World Journal of Diabetes published in 2015 and the article actually did a great job of summarizing a lot of the research of magnesium and blood sugar.

There were a lot of studies and they were all showing — they were demonstrating — how low dietary magnesium actually may result in insulin resistance. And this is pretty scary considering that according to the world health organization as many as ¾ of Americans are not getting enough magnesium each day. So, what some of this research was showing, they actually looked at healthy women and they found the higher their intake of dietary magnesium the lower their fasting levels of insulin were so this was pointing to better blood glucose management and balance, right?

Quite a few human studies. Another study that I was looking at, and this was actually on rats, they found that female rats that were fed a diet low in magnesium actually resulted in them having babies with insulin resistance. So, like I said, this is all emerging research. This is certainly going to be a topic of discussion for years to come, but something to remember, something I briefly mentioned earlier.

This is the irony — having too much sugar in the blood leads to frequent urination. The body is trying to dump the sugar and guess what also gets lost in the process, magnesium. So, perhaps when we need minerals like magnesium the most, to help with glucose management, we end up losing it in our urine due to high levels of blood sugar. So it makes it even more important to consider supplementing with magnesium.”

Kelly: “Chad, you’re so smart. You always have your finger on the pulse of what’s going on in new research and what I found interesting as I said, OK a really good dark chocolate is actually high in magnesium, right. So often when people are craving chocolate, it could be because of a magnesium deficiency. We’re not talking about your basic run of the mill CVS regular basic chocolate bar, we’re talking about like a dark chocolate.”

Chad: “Absolutely, and I love being able to satisfy my chocolate craving now with some of the new chocolates they have — chocolates sweetened with coconut sugar, or with stevia (probably even a better option), so you still get that great taste, you satisfy that craving without the detriments of the sugar, right?”

Cary: “I do want to talk about again the NutriGold formula here because there are so many different types of magnesium. It can get very confusing. You have the citrate, or glucate, different forms but NutriGold is using a chelated source - a full-spectrum amino acid complex rather than a single amino acid.”

Chad: “Yeah, totally. If you want to buy an effective magnesium supplement bioavailability is a very important factor to consider. There’s a lot of magnesium products out there as you mentioned, Cary, that tend to be kind of unstable in the digestive system and they often result in a laxative effect actually preventing you from getting all the benefits of magnesium. Magnesium Gold by NutriGold is a very gentle and Bioavailable magnesium. And what makes it this way, it’s because it’s actually stabilized by binding it or chelating it to rice proteins. We like rice proteins because it actually provides that vegan source of all 9 essential amino acids as well as other things as well.

Two women giving a high-five while exercising

That’s why it actually says full-spectrum chelate on the label. If you think about magnesium in food, like that dark chocolate for instance, it’s naturally attached to protein, naturally occurring proteins or aminos. So you can think of Magnesium Gold having magnesium that’s more in that form you’ll find in food — attached to protein. So you can have that magnesium attached to glycine - you know one synthetically produced amino acid - but there’s evidence that shows that the human body prefers natural chains of protein.

So at NutriGold, we’re honoring this by offering Magnesium Gold - a full spectrum chelate. And you know I always say, “The proof is in the pudding!” People come up to me all the time and they say “Chad, Please tell NutriGold thank you for making a magnesium I can actually take!” A magnesium that is gentle on their system, but also a magnesium that they can fully feel the effects of.”

Kelly: “And one of the things I really want to highlight, it’s just the quality of any product coming out of NutriGold. I mean consumers really can understand that you have set the bar high because you’re using proven ingredients, you have a history of using safety and effectiveness and the third party testing. Give us a little snapshot for someone listening for the first time about all those great things you do.”

Chad: “You know I have to tell you I’m so honored to be at NutriGold. This is actually something that drew me to be at NutriGold. And that is, you know when I hand a NutriGold supplement to the people I love the most, my family, my friends, I can trust that what the products says on the label is exactly what’s inside the capsule because of those third-party quality tests you mentioned. Every NutriGold raw material is subject to over 140 quality tests. Not just potency testing but also testing for common allergens like dairy, corn, gluten, screening for heavy metals, testing for microbes.

And what I love so much — in honor of transparency, all of these testing results are available. You can find them on our website NutriGold.com, or you can just scan the QR code you see right on the label and it’s going to take you to the certificate of analysis for that product with those testing results so you know you’re getting a pure, safe and effective product.”

Cary: “Chad I know you shared your story early on, and your health challenges in your own family, and obviously you changed your life - so if we’re talking to people with sugar cravings - what kind of words of encouragement or motivation do you give them to help them on their journey to a better way of living and eating and a positive lifestyle.”

Chad: “Number one I’d like to say be nice to yourself. Don’t beat yourself up for having those cravings of sugar. We now know that these sugar cravings are biological and we’re kind of wired for those cravings and it doesn’t make it very easy for us that we’re in a very high-carb culture and unhealthy fast food, pastries are everywhere. I think we have to first accept that we have an imbalanced diet, and then make plans to correct it. Make sure we have fresh produce on hand. Making sure that we’re eating nutrient-rich, fiber rich foods first, and that we’re filling up on these healthy foods.

That’s step one. That reduces sugar cravings right there. And we have to be proactive. We’ve got to surround ourselves with people that also have healthy habits. We want to inspire each other to keep choosing wisely, right? And this also means not grocery shopping when you’re hungry. And as we discussed today, you also have those very helpful nutrients that nature provides, like Gymnema, that help with those sugar cravings and Magnesium, that master mineral that also helps with stress, heart health and now we know — even healthy glucose levels. It all works together.”

Kelly: “Well, Chad, we are blown away every time we talk to you. Your knowledge is incredible. We appreciate how well and eloquently you help us to educate our listeners. That’s what it’s all about. We want to share valuable information where we have these things in our life to be able to improve ourselves or get back on the path of health and really own that and be a part of our family and our jobs and our churches and everything that we constantly do. So, Chad, appreciate you - Happy Holidays to you and your family.”

Chad: “Happy Holidays to you too. You guys are great! So keep up the great work and I’m looking forward to next time.”

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