I often think of myself as the discoverer-in-chief.

When companies start out, they figure out a better way to do something, and they're very relevant.

I would suggest that gluten tends to be tied to carbs. And I try to balance my carbs and my proteins and my fats.

Large corporate entities are more untrusted than trusted. And they've earned that by the way they've done things.

If you can do something to get somebody excited - not everybody - but if you can be the best for somebody, then you can win.

Behind discovery is delivery.

Food is not simply nutritional cocaine that I'm injecting in my body. It is about a relationship I have with myself, how I see myself, what I want from myself.