Too Much Protein? Dr. Gabrielle Lyon, Dr. Donald Layman, and Dr. Layne Norton Weigh In

Summary

Stronger with Don Saladino

Episode: Protein Is Everywhere! Dr. Gabrielle Lyon, Dr. Donald Layman, and Dr. Layne Norton on Protein
Date: March 10, 2026
Host: Don Saladino

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Episode Overview

This episode of Stronger explores protein intake—how much is optimal, who needs more, the reality behind the “proteinification” trend in processed foods, and practical advice for various life stages. Don Saladino is joined by three top experts: Dr. Gabrielle Lyon, Dr. Donald Layman, and Dr. Lane Norton. Together, they demystify the science and practicalities around protein, debunking common myths and clarifying how protein requirements shift throughout life. Though each guest brings unique experience, the panel aligns on key points, offering no-nonsense, evidence-based advice.

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Key Discussion Points & Insights

1. How Much Protein Do We Really Need?

[02:34–05:33]

• Dr. Gabrielle Lyon stresses a minimum of 100g of protein per day for men and women, noting the healthy range is 1.2–1.6g/kg bodyweight, with no danger even up to 2.2g/kg and beyond:

  "The healthy amount of protein for someone, I would also say would be no less than 100 grams of protein per day... anchoring your diet in protein... I couldn't be more thrilled about." ([03:32] Dr. Lyon)

• Dr. Lane Norton agrees, highlighting personal and performance-based reasons for going even higher, especially for athletes:

  "You know, for the average person... 1.2 to 1.6 grams per kilogram is going to be good... there's no real downside to going a bit higher." ([04:28] Dr. Norton)

  • Endurance and strength athletes may see small additional benefits at higher intakes, but past 2.5g/kg, gains are minimal.
• Dr. Donald Layman confirms the consensus, citing his work writing the Dietary Guidelines:

  "I think the 1.2 to 1.6 is a good healthy range... bodybuilders and lean mass type of individuals certainly think about it... Endurance exercise is important. We know that one burns amino acids during endurance exercise..." ([05:37] Dr. Layman)

Memorable Moment: United Science

"It's pretty comforting to hear everyone here is pretty consistent with that number. I don't think anyone should ever be questioning the three of you." ([12:15] Don Saladino)

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2. Is There Such a Thing as Too Much Protein?

[06:32–08:45]

• At extremely high intakes (e.g., >4g/kg), problems arise not from protein itself, but from insufficient carbs/fats due to calorie displacement, especially for high-level bodybuilders.

  "If your protein is so absurdly high... your carbs and fats may get so low that performance... might begin to suffer..." ([07:02] Dr. Norton)

• For average people, overconsumption is rare due to protein’s satiating effect.

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3. Protein Needs for Aging, Menopause, and Special Populations

[08:45–12:15]

• Aging: Dr. Layman emphasizes anabolic resistance in older adults—meaning protein efficiency drops, so requirements must remain at the higher range, even as calorie needs drop:

  "You lose about 100 calories per decade that you can burn... your nutrient density becomes an increasing problem the older you get." ([09:15] Dr. Layman)

• Supplements for Seniors: Layman finds protein or essential amino acid supplements useful, particularly for those with low appetites:

  "Supplements can be useful either as supplements that are whole protein, like whey... or even supplements that are essential amino acid based." ([10:23] Dr. Layman)

• Menopause: Dr. Lyon reassures that, with good habits, muscle can be maintained through menopause:

  "If you are training and you have dietary protein, you have enough stimulus to the tissue, then... women can go through menopause and still maintain muscle mass." ([11:01] Dr. Lyon)

  • Suggests 1.2–1.6g/kg or 0.7–1g per target bodyweight (not ideal, but realistic).
  • Low protein is tied to greater risk of hip fracture and low bone density ([12:00]).

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4. Proteinification: Protein in Everything—Help or Hype?

[14:38–20:45]

• Panel’s consensus: “Proteinification” (adding protein to cereals, chips, bread, etc.) is both a help and a marketing gimmick.

  • Dr. Norton: Bars and shakes can be useful, especially for convenience, but aren’t a replacement for whole food:

    "I will never tell somebody that you should use a protein supplement or a protein bar in place of whole food... protein is not something that is usually easy to have readily available." ([14:38] Dr. Norton)

  • Dr. Layman: Warns of poor protein quality (wheat-based) and deceptive claims:

    "If you take a wheat bread... and they force 5 or 6 grams of protein in it... the purpose of that is really to deceive the customer." ([15:43] Dr. Layman)

  • True benefit comes from high-quality, functional doses—e.g., 15g of whey in a Starbucks drink is more impactful than 6g wheat protein in cereal.

• Consumer confusion: Many products exaggerate protein content, or include low-quality forms:

  "There is a false sense of security because then the consumer thinks, well, you know, I've got my protein in. And that's not exactly the right framework." ([17:01] Dr. Lyon)

  • Dr. Norton calls for clearer standards/guidelines on what counts as “high protein.” ([18:38])

• Proprietary Blends: Dr. Norton is critical, warning that "proprietary blend" labeling can hide underdosing and cheap fillers:

  "You can pump up the cheap ingredients, very dusty, expensive ones, and you can still say it's in there. So that certainly does happen..." ([21:02] Dr. Norton)

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5. Engineered Nutrition—Bars, Shakes, Meal Replacements

[21:50–23:17]

• Dr. Layman: Sees value in shakes (especially meal replacements for breakfast in older adults), but finds bars often "highly engineered, crappy."

  "Shakes are a little more straightforward. So I think bars... there's a lot of really highly engineered crappy bars that are out there." ([22:16] Dr. Layman)

• Dr. Lyon: Prioritizes real-life practicality over food “purity”:

  "I'd rather have them get a protein bar... that's not perfect at the airport than have them just eat a straight bagel." ([23:43] Dr. Lyon)

  • For kids, she focuses on teaching food awareness rather than demonizing “bad” foods.

  Parent Hack:

  "For my kid's birthday? ... It looks super fancy and it tastes so bad that they take one bite... but it looks so cool that it's so confusing... I honestly, I've solved it." ([25:37] Dr. Lyon)

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Notable Quotes & Memorable Moments

• “Anchoring your diet in protein... I couldn’t be more thrilled about.”
  — Dr. Gabrielle Lyon ([03:32])
• “There’s no real downside to going a bit higher...”
  — Dr. Lane Norton ([04:28])
• “As you get older, your nutrient density becomes an increasing problem.”
  — Dr. Donald Layman ([09:15])
• “Just because a woman hits menopause doesn’t necessarily mean that her body falls apart.”
  — Dr. Gabrielle Lyon ([11:01])
• “It’s a Snickers bar with a little bit of extra protein...”
  — Dr. Lane Norton, mocking “protein” candy bars ([19:53])
• “Proprietary blend just always scares me. Every time I see that, I feel like... it’s the company flipping us the middle finger...”
  — Don Saladino ([20:45])

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Timestamps of Key Segments

• Intro to Panel & Theme: [00:48–02:34]
• How Much Protein? [03:32–05:37]
• Too Much Protein/Myth Busting: [06:32–08:45]
• Protein for Aging & Menopause: [08:54–12:15]
• Proteinification in Processed Foods: [14:38–20:45]
• Engineered Nutrition (Bars, Shakes): [21:50–25:37]

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Takeaways for Listeners

• **1.2–1.6g protein/kg bodyweight/day is the minimum “healthy” range for nearly all adults. Aging, active, and menopausal individuals should aim higher for maintaining muscle and bone health.
• Protein-infused processed foods can help, but are not all created equal. Whey/animal protein > wheat protein for quality and effect.
• Be wary of marketing hype: “protein” on a label doesn’t guarantee a meaningful amount or good source.
• Bars and shakes have their place for convenience—just don’t use them as a wholesale replacement for whole foods.
• Teach kids food literacy, not fear—focus on balance and knowledge, not demonizing foods.

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For more practical insight and candid nutrition advice, subscribe or tune in to future episodes of Stronger with Don Saladino.

Transcript

[Dr. Lane Norton]

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[Podcast Host (Don Saldin)]

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[Dr. Lane Norton]

Right?

[Podcast Host (Don Saldin)]

So we know protein is the topic but I think we're going to start real bare bones ground floor protein consumption. So protein is a hot topic. I'd say the most talked about nutrient in Health and fitness. And there's still a lot of confusion around how much we need, when we need it, and who actually needs more. So my question for the three of you is, what is a healthy amount of protein for the average person, and how does that change when we're talking about high performance? Now, we chose at random who the first person is to go. That's going to be Dr. Lyon, followed by Dr. Norton, and closed out by Dr. Layman. You each are going to get 60 seconds. Okay? And then after we each get through 60 seconds, we are going to have a little discussion. I'm going to kick some questions to you. We're going to keep it really light, really fun, keep the banter up. I love it. So, again, Dr. G, to reiterate, what is a healthy amount of protein for the average person, and how does that change when we're talking about high performance? Dr. Lyon, let's go.

[Dr. Gabrielle Lyon]

Okay. The healthy amount of protein, I would argue, would be the amount of protein someone would eat. And when we think about the minimum for preventing deficiencies at.08 grams per kilogram, the healthy target that we know so far is 1.2 to 1.6 grams grams per kilogram. However, there is no known danger for someone going up even higher than that to 2.2 grams per kilogram, and frankly, even beyond that. But again, the healthy amount of protein for someone, I would also say would be no less than 100 grams of protein per day, whether you are men, a man, or a woman. And then the next part to that is, how do we make protein decisions? It's based on age, physical activity, metabolic choice, and. Or metabolic health, and then personal choice. But again, anchoring your diet and protein, which we are seeing in the new dietary guidelines, I couldn't be more thrilled about Dr. Lyon.

[Podcast Host (Don Saldin)]

Appreciate that. Dr. Lane Norton, you ready?

[Dr. Lane Norton]

Yeah. I think what Gab said is dead on. You know, for the average person who just wants to maintain a healthy body composition or achieve a healthy body composition, 1.2 to 1.6 grams per kilogram is going to be good. And I probably skew higher just based on my own personal preference and. And my own bias personally. As she said, there's no real downside to going a bit higher when it comes to performance. You know, athletes, they do oxidize more protein, even if they are endurance. But still, if you're getting in that 1.2 to 1.6, you're probably kind of in the safe zone, unless you're just doing tons of exercise every day. If you are a athlete, where you're performance depends on lean mass. Football, combat sports, physique, competition, strength sports. We don't really know of an upper limit. In fact, there was a meta regression done that showed even above 3 grams per kg got a little bit more benefits. But the benefits become so marginal, above probably 2.5 grams per kilogram, it's practically. You don't see them.

[Podcast Host (Don Saldin)]

Yeah. Dr. Layman, let's close it out.

[Dr. Donald Layman]

Well, I think a lot of people know my opinion since I just wrote the Dietary Guidelines and we put in 1.2 to 1.6 as the range. When I started on that process, I really wanted to put in a safe range, which to give people some idea of where they could choose. And that would be like 0.8 up to 3 grams per kilogram, as Lane just said. I think the 1.2 to 1.6 is a good healthy range, you know, relative to performance. I think that people go to the high end of that and on up to, as lane just said, 2.5. So not a lot of controversy here. I think that the bodybuilding and lean mass type of individuals certainly think about it. I think endurance exercise is important. We know that one burns amino acids during endurance exercise, and so I think we kind of neglect those athletes.

[Podcast Host (Don Saldin)]

Well, Obviously there's only three categories that we can drop five calories in, right? It's protein, carbs, or fat. So, Dr. Norton, I'm going to kick to you first. What do you think? I mean, at a certain point, do you find that there is a dangerous level of too much protein? I mean, you've heard, and I've heard bodybuilders consuming, you know, more than two, two and a half grams per pound of body weight. Do we start getting to a point where you think it's irrelevant for someone trying to put on, you know, size or maintain that energy expenditure?

[Dr. Lane Norton]

So I think that you can get to the point where if your protein is so absurdly high, and let's talk like over 4 grams per kilogram, you know, getting over 2 grams per pound, especially in the context of a calorie deficit, your carbs and fats may get so low that your performance in the gym might begin to suffer from a reduction in glycogen and those sorts of things. And so I wouldn't say that there's an amount of protein that makes it bad. I would just say, you know, look at, if you're an athlete, look at your performance, and if it's starting to dip, especially, you know, if you're already at a sufficient level of protein and well above that, then practically it might make sense to reintroduce some carbohydrates or fats or a combination of both in place of protein. But I think that's a very small percentage of people who are going to struggle with that. Right. Like we're, we're basically talking about meathead bodybuilders. And so for them, yeah, you might get to the point where the effects are. So the effects of increasing protein are so incremental that you're actually maybe better off trading in some carbohydrates and fats. But it's in a pretty narrow context. I think for the average person, it's really hard for them to over consume protein because they just, they, in practice, they just don't do it. I mean, Jose Antonio studies where he was feeding 3 to 4 grams of protein per kg body mass. People just, they had trouble putting on body fat because they just couldn't eat enough because it's so satiating.

[Podcast Host (Don Saldin)]

100%. So now I want to kick it to Dr. Layman. Now I'm going to throw some a little bit of a different direction here. My parents just turned 80 years old.

[Dr. Lane Norton]

Right.

[Podcast Host (Don Saldin)]

Do you still feel like that protein guideline is going to stay pretty consistent with my aging parents? I mean, they're obviously at an age where they need that body armor. They need to maintain that level of muscle. I always like to refer to muscle as body armor. Do you think that that protein requirement is going to change or needs to change as someone is getting into their 80s, 70s, 80s?

[Dr. Donald Layman]

So we know that anabolic resistance is a real issue in aging. So we know that the efficiency of using amino acids is going down. So that range of 1.2 to 1.6, I think is still appropriate. The challenge you have as you get older is that you lose about 100 calories per decade that you can burn just simply as you're getting older. So that by the time your parents are getting to their 70s and 80s, they've lost 400 calories per day. But the approach protein is as high or higher in that range. So your nutrient density becomes an increasing problem the older you get. You have to have higher amount of essential amino acids per calorie consumed. So I think it's one of the reasons that, you know, we're concerned about plant based diets or vegetarian kinds of diets as one gets older is that how do you maintain the high level of essential amino acids you do in ever decreasing calorie needs?

[Podcast Host (Don Saldin)]

You know, it's funny because as someone's getting older, I'm always hearing the complaint of, well, I'm just not as hungry.

[Dr. Lane Norton]

Right.

[Podcast Host (Don Saldin)]

And would supplementing amino acids or BCAs be something that you guys would recommend?

[Dr. Donald Layman]

You know, I sometimes suggest that it's a reasonable thought. I certainly used it with my aging parents. I would find that my mother in particular would have difficulty having a meal that had more than 15 grams of protein in it. So I think supplements can be useful either as supplements that are whole protein, like whey, which I prefer, or even supplements that are essential amino acid based.

[Podcast Host (Don Saldin)]

Thank you. Gee, last one for you. All right, menopause. So we were talking about the aging population. What about as someone's approaching menopause, is there. Is that protein requirement going to change?

[Dr. Gabrielle Lyon]

It's a really good question. And I want to just take a moment and say that aging is aging, whether it's perimenopause, menopause, you know, and Don and I, I was involved when he was doing these studies that there is an aging phenomenon. And if you have good habits, for example, if you are training and you have dietary protein, you have enough stimulus to the tissue, then I think that women can go through menopause and still maintain muscle mass. It truly is about providing the right stimulus. There may be a redistribution of body fat, perhaps an increase in visceral fat, but, you know, I'm still in clinical practice as a physician, and just because a woman hits menopause doesn't necessarily mean that her body falls apart. And from a amount perspective, 1.2 to 1.6 grams per kilogram, or 0.7 to, at the higher end, 1 gram of her target body weight. Not ideal body weight, but her target body weight, I think, is extremely reasonable. And I'll say one more thing. Now, I did a fellowship in geriatrics, and one of the things that we saw was those with the lowest protein diet had the greatest likelihood or risk of a hip fracture. They had the lowest bone density, especially in the hips.

[Podcast Host (Don Saldin)]

Wow. All right. So it's pretty comforting to hear everyone here is pretty consistent with that number. I don't think anyone should ever be questioning the three of you. I want to move on to the next subtopic, if you don't mind Proteinification. The stronger podcast would not be possible if it weren't for our incredible sponsors. Cozy Earth has been coming through for us every single time. I am blown away by their products. They just recently sent me their socks and their comforter. Now, if you've watched my episodes, you will know that I'M someone that heats up in bed because I talk about that all the time. Cozy Earth has solved this problem for me by their bamboo cooling sheets. And they just sent me this comforter that I am absolutely obsessed with. So sleep for me is essential, my number one focus. If I sleep well, everything else falls into place. So in reference to their comforters, it's a foundational Cozy Earth essential. Crafted with intention to support deeper rest. Designed with naturally breathable temperature regulating materials, these luxuriously soft comforters help your body settle, cool, calm and gently supported throughout the night. Head to cozyearth.com and use my code stronger for up to 20% off. That's code stronger. S T R O N G E R for up to 20% off. And if you get a post purchase survey, be sure to mention you heard about Cozy Earth right here because I need more sheets. So please mention me so they know I'm doing a good job. If you don't mention me, I'm in trouble. Obsessed with this company, Cozy Earth. Experience the craft behind the comfort and make every day feel intentional. Guys, thank you. Protein Ification. Can't love this word. You know, we're, we're seeing, and for those of you who have kids, I mean, I'm going through it with my children because they're always asking me about protein cereals, et cetera, but we're seeing protein everywhere now. It's being added to chips. I recently saw Cheerios with protein and now Starbucks is adding protein to a coffee drink. I don't even know if that's an rtd. I can't, I haven't gotten the chance to look at the label yet, which I'm just curious. So here's, here's the question. Is this protein vacation actually helping people close the protein gap and improve their health or is it just dressing up ultra processed foods with a macronutrient label? And again, at random, we're going to start with Dr. Norton, then go to Dr. Layman and closing out with Dr. Lyon. Dr. Norton, you ready?

[Dr. Lane Norton]

Yep. I think it's both. I think you got to hold both things in both hands. And I say this as somebody with a bias in this area that I'll disclose that I own a supplement company, I work nutrition and we sell away protein isolate. And I'm also an investor in David Protein, which has protein bars. And so here's what I will tell you. I will never tell somebody that you should use a protein supplement or a protein bar in place of whole food. If you can get it from whole food Then by all means, use whole food. But I think we have to not let the enemy of really good be perfection. And so a lot of people don't have the time to cook. They don't have the time to like. Protein is not something that is usually easy to have readily available. And so if we have to pull a lever to get people to get more protein in this is protein supplements, bars, those sorts of things are a pretty easy way to do that. And so I think they're a benefit. But can you abuse them?

[Podcast Host (Don Saldin)]

Sure, 100%. Thank you for that, Dr. Layman.

[Dr. Donald Layman]

Oh, I would agree with Lane's first point. I think the answer is both. I think you have to think about what the product is and what it is intended is. For example, if you take a wheat bread that has 30 grams of carbohydrates in it and they force 5 or 6 grams of protein in it of wheat protein, the purpose of that is really to deceive the customer. The idea that you can use wheat protein, which is one of the worst proteins out there from amino acid standpoint, low bioavailability, that purpose is probably deception. Same would go with cereals. I mean, what does 6 grams of protein in a cereal that's wheat based? On the other hand, Starbucks is actually using whey protein at 15 grams. That is a functional amount. Especially if you're into individuals that are, say under 35. We know that those individuals are basically looking at protein per day. And 35. I mean, 15 grams of whey protein in a drink is a very functional amount. That amount would not have the same effect though, because of the anabolic resistance on a 60 year old.

[Podcast Host (Don Saldin)]

That's some great points there I didn't even think of. So, Dr. Lyon, let's finish it up.

[Dr. Gabrielle Lyon]

Well, first of all, I love that the conversation is finally shifting to protein. Lane and Dr. Layman and I, I don't know, we've been talking about this, well, US for 20 years and Don for like 45, but who's counting? The focus that protein is coming into kind of the epicenter is amazing. However, I think that there is a false sense of security when we're adding extra calories, even if it's from quote protein. So, for example, someone goes to the store and they have a, again, a wheat item. And that wheat item says, oh, but this has 5 grams of protein. There is a false sense of security because then the consumer thinks, well, you know, I've got my protein in. And that's not exactly the right framework. We do have to focus and double down on nutrient density. And again, I appreciate what's happening, but ultimately, how do we give functional doses? And beginning to think about is that between 30 and 50 grams or is this a younger person who potentially could get away with 15 grams of a whey protein?

[Podcast Host (Don Saldin)]

Great points, Dr. Norton. I'm going to bring it back to you for a second. You brought up David Bars, which I think are the highest, and I know you were. I honestly swear to God did not know you were involved with them. I think that's the highest quality bar out there. And the supplements you're dealing with are the highest quality supplements. I mean, there's no denying that. How do we compare that with a Cheerio cereal that would actually, you know, that might have wheat? I mean, I feel like that those are still in completely different stratospheres here. So not to, not to throw that at you, but I do feel like they're very different. Can you comment on that?

[Dr. Lane Norton]

Yeah. And actually, as Don and Gabrielle were talking, I was thinking like, man, I should have made that point, which I'm glad I get to now, which is, I think there's going to have to be some sort of guidance in the future about what is considered high protein or some, some, I don't know if it's legislation or what around these claims, because what do you consider high protein? Right. Do you consider 10 grams high protein? Do you consider 20 gram? Because a bread with a slice of bread with 5 grams of protein is high protein for bread. Is it going to do anything muscle protein synthesis wise? Absolutely not. But, you know, so it is, it does matter. And you know, like with David Bars, you're talking about the, the highest protein per calorie of any bar out there. It's, you know, 28 grams of protein, 150 calories. That's a lot different than, you know, a cereal that's been enhanced with protein. Right. Again, not. There are some cereals out there, I think I've seen some now that are, you know, 15, 20 grams of protein in the cereal. Now I would tell you, I've tried most of these cereals. I'm not a huge fan. I would say you're probably better off just mixing whey protein and milk and then putting your regular cereal in there and having that. But.

[Podcast Host (Don Saldin)]

Sounds delicious.

[Dr. Lane Norton]

Yeah, but you know, it is, I think that protein enhanced, protein fortified, whatever it is, it's a positive thing. But yeah, there are going to be companies who kind of abuse that language and put it like I was, I just did a debunk video of a bar that I won't mention by name. But it, I looked up the bar, and it's like 8 grams of protein with a gram of essential amino acids in a proprietary blend and 15 grams of fat and 20 grams of carbs. I said, this is basically a Snickers bar with a little bit of extra protein and a gram of essential amino acids. Like, this is, this is hardly going to do anything, you know, unless you're maybe like a really, really young person. And even then, just have a Snickers and drink away protein shake and you'll save money and it tastes better.

[Podcast Host (Don Saldin)]

Proprietary blend just always scares me. Every time I see that, I feel like that it's the company flipping us the middle finger and just saying, like, we're gonna list everything, but this is our secret blend and we just, we're not gonna tell you what's in there. And I'm like, what's, what's the point in looking at the whole ingredient sheet now? It makes no sense. It's contradictory.

[Dr. Lane Norton]

Yeah, I, I don, Honestly, I, I, I have to be careful about how I couch this. But I tell people because they'll ask me about proprietary blends and I'll say, it doesn't mean that it's really crappy. But I will tell you, it is no secret what an efficacious dose of these ingredients are. You can go to the research studies, they are not hard to find. And so why would you hide it? Why, why would you not say what it is? And in many cases it is because in a proprietary blend, you can pump up the cheap ingredients, very dusty, expensive ones, and you can still say it's in there. So that certainly does happen. And the problem is you don't really know which ones are which.

[Podcast Host (Don Saldin)]

100%. Dr. Layman, a question. Now, I refer to the protein bars and the shakes as more engineered nutrition. It's just, it's just a term I've been using. It's an old bodybuilding term from 40, you know, 30, 40 years ago. But has your opinion on engineered nutrition changed throughout the years? Is this something where maybe you looked at, you know, back in early in your career and said, oh, that's garbage, but now you're seeing the value in it. Are you still clearly trying to stay away from that?

[Dr. Donald Layman]

I think there's definitely a place for supplements. I actually have a website that sells a shake too. From, from our research, what we found was one of the biggest challenges for older adults was getting that first meal of the day. Right. And so we actually developed a meal replacement. So it's not just a whey protein, it's. It's a dairy protein base, but it is complete with carbohydrates, fats, vitamins, minerals, etc. So it's a meal replacement because we found it just not convenient to develop whole food meals for everyone at breakfast all the time. And so I think there's a place for supplemental nutrition. I think the question is engineered, you know, how many ingredients, what's the issue? I think, I think bars is really a risky area. I think shakes are a little more straightforward. So I think, I think bars. I think there's a lot of really highly engineered crappy bars that are out there.

[Podcast Host (Don Saldin)]

Totally agree. Now, gee, I want to close with you here because you've got children and I know you know, I know Lane, you know we all have kids here, right? So what types of products to avoid? Now, I'm not saying like you have to name all the Cheerios cereals garbage because I know we probably don't have all that information. Information. And I'm not saying cheer as it is. I don't wanna, I don't want to get sued by Cheerios. But like what are some of the ingredients that you're looking at where you're just like for. For my children. No, I'm staying away from this. Right. Right now.

[Dr. Gabrielle Lyon]

Well, the first thing that I would like to say is this might be a little difference of opinions. Very rare that I have a different opinion than Don or Lane. And the reality is I will say that I don't mind and this is going to come as a shock to you too. I don't mind the, the high quote, highly processed foods because as a physician and also as a geriatrician and someone who sees patients, I would rather have them get a protein bar gross shake that's not perfect at the airport than have them just eat a straight bagel. I think that we have to think about what happens when real life hits and we have to plan for that. Again, it's not optimal, but I would say the things that I. Hydrogenated oils are out. The reality is though, I just want to also take a step back and say we frame our kids nutrition as when they're home and when we can control it as ideal as possible. Both Lane and I have kids roughly around the same age. Well, his are a little older and they go out into the world and they eat. Really, it's very difficult to control. What we do is we try to teach them about good whole nutrition and not actually about demonizing what are the things to totally avoid what is bad and what is good rather than what's going to nourish you. This has protein, this has carbohydrates, and this has fat so that they feel comfortable and confident around food rather than feeding into any kind of fear mongering or anything like that. And I'll tell you one parent tip. Are you ready for my kid's birthday? I get them all organic corn made. It looks super fancy and it tastes so bad that they take one bite of the birthday cake. None of the kids want it, but it looks so cool that it's so confusing. And I honestly, I've solved it. I mean I've like totally solved it.

[Podcast Host (Don Saldin)]

Oh my God, it's brilliant. I absolutely love it. All right, first off, thank you guys for coming on. You're so generous with your with your time. Obviously. Subscribe to the Stronger podcast with don saldin on YouTube. YouTube, wherever you get your podcast. So guys, thank you so much.

[Dr. Lane Norton]

Thank you, Don.

[Podcast Host (Don Saldin)]

Thanks guys. The views, information or opinions expressed in the series are solely those of the

[Dr. Gabrielle Lyon]

individuals involved and do not necessarily represent those of Chip and Joanna Gaines by

[Dr. Lane Norton]

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