💪 Stop Worrying About Protein: The One Nutrient 90% of Americans are Missing (It's Not Protein!)
- Ximena Díaz Velázquez
- Dec 2
- 22 min read
Updated: 23h
🛑 The Protein Myth Busted: What Your Body Really Needs
If you're considering a plant-based lifestyle, you've probably been hit with the same question: "Where do you get your protein?"
In this episode of the Plant-Based Support Podcast, Dr. Niki Davis and Bryan Dennstedt, COO of Plant-Based Support, tackle this common concern head-on. Bryan, who has been plant-based for about 15 years, explains that focusing on protein is misleading: the body is incredibly good at making protein from the essential building blocks found abundantly in plants.
The Real Secret to Plant-Based Protein
Amino Acids are Key: Plants contain all the essential amino acids your body needs to form complete proteins.
Eat a Diverse Diet: As long as you eat a varied plant-based diet, you will naturally hit your protein goals. Dr. Niki suggests aiming for about 40 different plant foods a week.
Data Don't Lie: Bryan shared that by tracking his intake, he naturally hits anywhere from 65 to 90 grams of protein daily without even trying.
The takeaway? Don't stress about combining foods or tracking protein unless you are specifically bodybuilding. Focus on eating a variety of whole, plant foods.
🚨 The Nutrient 90% of Americans are Deficient In
Before the interview, Dr. Niki Davis shares a critical doctor insight that shifts the focus away from protein and toward a nutrient most Americans are severely lacking: fiber.
Did you know that upwards of 90% of Americans are deficient in fiber? This means only about 10% meet the minimum daily requirement.
Fiber Facts:
Plants are the Only Source: Plants are the only source of fiber; animal foods contain zero fiber.
Function: Fiber provides structure and stability to plants.
The Solution: The best way to improve your fiber intake is simple: eat more plants. This includes whole grains, potatoes, beans, fruits, and vegetables.
🎬 From Movie Theater to Plant-Based Leader: Bryan’s Story
Bryan's journey to plant-based living began 15 years ago with a powerful cultural moment.
He walked into a movie theater and decided to watch the only documentary he hadn't seen: Forks Over Knives. The film hit him with the combined message of health, climate change, and animal welfare, convincing him to go vegan cold turkey.
After the initial 60 days, he was sold on the health changes: losing nearly 50 pounds and dropping 30 cholesterol points. His commitment led him to start the popular blog, Real Men Eat Plants, and eventually brought him to connect with Paul Chatlin, the founder of Plant Based Support.
Bryan's passion for the mission is clear: to ensure no one has to start this lifestyle without the help he eventually found.
Why Support Matters: Most people who go plant-based do so without support, often facing criticism like, "What are you doing to yourself?" and "You're going to starve!" The Plant-Based Support community is the family that offers a hug and says, "It's gonna be okay, we’re gonna figure this out together".
💡 Bryan’s Top 3 Tips for Consistent Success
Making a lifestyle change can feel overwhelming, but Bryan offers practical tips for long-term consistency:
"Veganize" Your Favorites: Don't abandon the foods you love. Take your long-time favorite meals (lasagna, tacos, pizza) and figure out the plant-based version. Bryan’s favorite is his plant-based lasagna with silken tofu and a few jalapeños.
Explore Global Cuisine: American food is often highly processed and not plant-based friendly, but most other global cuisines (Indian, Mexican, Thai, and Italian) feature a large portion of plant-based meals. This opens up a world of flavor!
Know Your Best Friend: Nutritional Yeast is a plant-based cook’s secret weapon for adding a cheesy, savory flavor to everything from his homemade BBQ pizzas to sauces.
Connect with the Movement
Bryan and Dr. Niki emphasize that success comes from community. Join the movement to get the support, tricks, and education you need to succeed on your journey!
Find Your Support: Join the growing community and check out virtual and in-person events at plantbasedsupport.org.
Listen & Follow: You can find Bryan's other work at plantbasedonfire.com.
Grow the Movement: Every donation at plantbasedsupport.org helps us support more people like you.
Subscribe, like, and leave a review for the Plant-Based Support Podcast!
Episode’s Transcript
Please understand that a transcription service provided the transcript below. It undoubtedly contains errors that invariably take place in voice transcriptions.
Niki Davis, MD (00:00)
Hello everyone, I'm Dr. Niki Davis and this is the Plant-Based Support Podcast where we share evidence-based wisdom, real stories and support for your journey to better health through plant-based living. Now I myself worked as an engineer on the space shuttle program before changing my own health and career when I moved to a plant-based diet. And now as a lifestyle medicine physician, I help patients all over the world at LifestyleTelemedicine.com.
Now in today's episode, we will be chatting with Bryan Dennstedt the chief operating officer at Plant Based Support. But before we get to Bryan, I want to tell you a little bit. So this is our second episode. So we're very excited to start this new podcast. And at the beginning of each of these, I want to maybe have a little bit of a learning moment. So today I wanted to talk about fiber.
Did you know that upwards of 90 % of Americans are deficient in fiber? So that means that only 10 % meet the minimum requirement for daily fiber intake. So what is the best way to improve your fiber intake? Well, by eating plants, of course, right? Plants are the only source of fiber. It's what gives them structure and stability. Animal foods contain zero fiber. So.
Let's get started eating more whole grains, potatoes or strawberries. They all have fiber. All right. So today I am so excited to introduce you to Bryan Dedstedt, again, the chief operating officer of Plant Based Support. Thank you so much for being here, Bryan.
Bryan Dennstedt (01:38)
Thank you for having me. It's great to talk with you.
Niki Davis, MD (01:41)
Yeah, so we want to learn a little bit more about you today. So I guess why don't you start with just telling us who you are and how you became a part of plant-based support.
Bryan Dennstedt (01:52)
Yeah, I appreciate that. I have been plant-based now for about 15 years. I don't know the, I have to go back and look at the exact date, but it's been a while. So ⁓ you can.
check out my journey on lots of different platforms, I'm sure if you want, but I'll give you the synopsis of it is I was a big movieaholic way back when, and I went to way too many movies and went into my little theater there and the only movie I hadn't seen was Forks Over Knives. And I'm like, let's go see the documentary then. So I watched the movie and it changed my life. So Forks Over Knives did it, you know, hits you with the climate change, the health thing.
animals, all that stuff. And I walked out of there saying, I guess I was just blinded by society's norms to some degree and I want to change. So I went vegan, cold turkey, basically, ⁓ for 30, 60 days. Had no clue what I was doing, but I did see... ⁓
quite a bit of change in my body. And so, um, I found after 60 days, I was missing the ice cream and the cheese and stuff. So I went vegetarian and just sort of plateaued, um, at some point, six or seven months later, and I had lost almost like 30 cholesterol points and almost 50 pounds. And I just was sold at that point. So, uh, few years after that, I just slowly started, you know, giving up the cheese and weaning off the ice cream or finding the
alternatives
and stuff. so ⁓ don't you can't it's hard for me to say which exact moment I sort of went full vegan, I guess, but have been on that journey ever since. So I, I think the forcing factor was I started the blog, real men eat plants, and that's still going today. I don't get to update as much as I did back then when I started, but I think that helped me really reinforce the fact that, you know,
that other people are holding me accountable. This is something I want to do. And so that led me to just, you know, a few years back launching a couple of podcasts in this plant-based space. And then I met, had actually, it's funny story because I met Paul Chatlin, our founder at Plant-Based Support. ⁓
About two and a half years ago now and ⁓ and we connected and hit it off one of his open letters that he does so well and so we just connected and had built this synergy and and partnership ever since so ⁓ we're locked at the hip now driving this forward, but I had bought a pb nsg t-shirt Like 10 years ago And then here I am finding myself speaking to the founder of it and and it just fast forwards and i'm like So had to put on my t-shirt when I met him
and hang out. Paul's a great guy and his mission is strong and I want to make sure that you and I continue to drive it forward and help all these people with, because it's so hard to say, I'm going to go on this plant-based journey.
and then not have a support system. ⁓ And that's what I think this platform can really, really do well is help reinforce the values that you you want to hold yourself to and get tips and tricks and support and everything else along your way and learn all about fiber and everything else. So that's my quick journey. I hope that helps spell it out.
Niki Davis, MD (05:19)
Right.
No, absolutely. And I think I love that you brought up the support part because I think most of us in, you know, who eat this way did it on our own, kind of figuring it out along the way. we, most people don't have a huge support system that says you're going to start eating only plants. Yes. Like, let me help you do that. No, it's usually the opposite. Like, what are you doing to yourself? You're going to die of starvation.
You're such an idiot. How are you even going to cook that way? Like, what are you going to eat? ⁓ you know, so we don't usually have that support. So it's so important to have that support. Some people fortunately have some family members who might support them or friends, but a lot of us don't. And so that's where having plant-based support is that community that you get to join that brings you in, you know, just like a family member.
Bryan Dennstedt (05:55)
Yeah.
Mm-hmm.
Niki Davis, MD (06:17)
gives you a hug and says it's gonna be okay, we're gonna figure this out together.
Bryan Dennstedt (06:20)
That's right. Absolutely. Absolutely. It's I have to say this little anecdote because I did a thing on LinkedIn with a bunch of other people earlier today all about artificial intelligence and it came up about bias in the models. I mean, because like not only do we need support from these other humans that are so amazing on the same journey with us, but like if you go to chat GPT and say, give me a great recipe for dinner tonight, it's going to throw
Niki Davis, MD (06:21)
So, yeah.
Bryan Dennstedt (06:49)
a meat recipe at you. Like just by default, like it's bias built into the models that it's going to throw a chicken and potato recipe at you. Like without even thinking twice about it. ⁓
Niki Davis, MD (06:54)
Wow.
Bryan Dennstedt (07:04)
And so the bias is built into almost every aspect of society. Um, and so, you know, I'm aware of it cause I play with AI, but you know, you look at how much bias is built into the model. Um, and you see it everywhere you look when you start really peeling behind it. So you have to restructure the model to say, look, don't ever mention the meat, please. When you talk to the AI stuff. So anyway, don't get me started on AI, but, it's, it's permeating and it ripples. that's where you need, you need this support.
Niki Davis, MD (07:25)
Yeah, yeah.
Bryan Dennstedt (07:34)
to really help unpack it and see some other ways of doing things.
Niki Davis, MD (07:39)
Yeah, yeah, absolutely you do. Well, and there's just so many nuances to transitioning to eating plant-based where, you know, mean, social engagements and eating out and ⁓ holidays like Thanksgiving or whatever, ⁓ you've got to navigate that stuff. And a lot of people have been through that. And so to have other people that can help you navigate that. ⁓ And speaking of that, I would love to hear from you kind of what, ⁓ you know,
in your transitions of going more plant forward and then vegan and plant-based, ⁓ did you find anything especially difficult or surprising about it?
Bryan Dennstedt (08:18)
⁓ I guess, I guess lots of different things. Like it's interesting because like I did a, a food sensitivity test a handful of years back and like, I love, I mean, I love to cook at this point in my life. I love to make these amazing recipes. I'm addicted to Indian food and good tacos.
But you know, the default when you and I go out at a corporate event or whatever it is, is pasta with spinach and taking that food sensitivity test, you know, showcase that me and spinach are not best friends and me and tapioca are not best friends. ⁓ Those two are just for some reason off the charts on my sensitivity test. And I always knew about tapioca because whenever I had anything with tapioca and I just didn't like it at all.
And with coffee too, but I've never really drank coffee. But then I didn't really know spinach was the thing. And then I got this test back and once you start figuring those things out. like, I feel like you have to go on this plant based journey.
Niki Davis, MD (09:12)
Mmm.
Bryan Dennstedt (09:28)
Even if I can't convince you to do it the rest of your life, I think it's just this awareness around trying to get back in touch with your body about what does cause inflammation? What is too much salt? What is too much sugar? What is not enough fiber or too much fiber? Like you have to get in touch with your body because each of us are slightly different. You might be sensitive to something else, sweet potatoes or something that we just don't know about. ⁓
And so it was just really interesting to see this discovery as I've gone on my journey, trying to figure out what foods I really, really love. I'm addicted to spicy foods now. I still, ⁓
crave barbecue. So I'm always trying to figure out like, how can I make the super barbecuey flavory? So I make barbecue pizzas that are with a whole bunch of nutritional yeast, but I love it. Everybody else looks at me like my pizza is crazy, but I'm like, no, it's barbecue and nutritional yeast and a couple of hot peppers. Like this is an amazing pizza. So yeah, you find your journey, but you have to go on it to really figure out what's at the core of it.
Niki Davis, MD (10:34)
Yeah, well, I think that that pizza sounds amazing. I would eat that. ⁓ And thankfully, I am not sensitive to sweet potatoes, because that's one of my favorite foods.
Alright, I don't know if I'm seeing a reconnecting thing. Are you still seeing me or am I frozen?
Bryan Dennstedt (10:52)
Me too.
Welcome back.
cannot hear you though.
Nope, not yet. Do want me to try to... I can join in as the editor again and see.
RMEP Podcast (11:03)
Can you hear me? Okay, great. Yeah, it just, it said reconnecting and it was just the spinning wheel of death. I don't know what happened. It actually happened with Paul at the very end of us talking. Thankfully we were done, but I'm not sure why that's happening.
Bryan Dennstedt (11:04)
There we go. I can hear you.
No worries, I do not know either. I don't know if it's bad internet spot in the house or... ⁓ But welcome back. I heard sweet potato and so we can pick up from about sweet potato, something like that.
RMEP Podcast (11:28)
Maybe.
Okay. Okay. Yeah, we can start back there. Perfect.
Yeah, so thankfully I do not have a sensitivity to sweet potatoes because they are my favorite food. ⁓ I don't know about you, but there are so many different kinds. There's the ones that are purple on the inside that tastes like birthday cake. Then there's the ones that are purple on the outside and white on the inside that are really delicious.
Bryan Dennstedt (11:47)
Mine too.
Mm-hmm.
RMEP Podcast (11:59)
You know, of course the orange ones.
Bryan Dennstedt (12:01)
I had some of those last night. Yeah, they are phenomenal.
RMEP Podcast (12:04)
Yeah.
But it's interesting you talk about food sensitivities because I think this is something that we don't have a lot of good evidence for those, that testing. And what I've seen more often than not is people stop eating healthy foods because of the test results and not necessarily the symptoms from that. So certainly if you notice that every time I eat this certain food, I feel horrible. I'm gassy. I just want to lay down. I don't feel good.
Bryan Dennstedt (12:14)
Hmm.
Mm-hmm.
RMEP Podcast (12:34)
then that makes sense. And that's usually what we use to tell people, you know, maybe stay away from this kind of food if you're having symptoms from it, because there are people who are say sensitive to gluten, right? Not necessarily have Celiac where they have a condition that, you know, it's an autoimmune condition, but, but anyway, so I just want to put that out there because I think food sensitivity testing has gotten kind of more popular and
And what I don't want is people to say, I can't have broccoli. can't have watermelon. I can't have kale. I can't have potatoes because of this test, right? We don't have enough evidence to support that yet.
Bryan Dennstedt (13:08)
Right.
And it's one of those things, like I know everybody's different, like tapioca is off the charts and spinaches off the charts for me. But like there's a mixed green salad with spinach in it. Like I'm going to eat it. ⁓ And I've tried that and I've eaten it. So it's everything in moderation at that point, too. I just know if I used to get a whole bag of spinach and saute it up with some lemon juice and stuff like that. And that's what.
RMEP Podcast (13:23)
Yeah.
Bryan Dennstedt (13:37)
tip me over the edge, but a handful of in a spring McSalad, it doesn't make a difference to me on that front. So and it's one of those things you do. I think you have to get it tested every couple of years almost because your sensitivities are going to change as you grow and get older or get a different probiotic in your gut. All those kind of things. So I agree with you. Like everything in moderation. It did confirm for me why I don't like so many processed plant based foods because they stick tapioca in.
RMEP Podcast (13:42)
Yeah, yeah, that's good.
Mmm.
Bryan Dennstedt (14:06)
Like I
don't know if that's what just turns me off. I'm just like, I'll make my own peanut butter oat balls, you know, and stick those in a jar. Cause the ones that I get at the store, they're sticking the filler tapioca stuff in it. And I just don't like them. You know, it's not like it doesn't like not sit well with me. I just don't like the taste of.
coffee and tapioca and that confirmed my suspicions. would love tea, chai, all those kind of good things. So yeah, but I agree with you, you know, take all this information with a grain of salt and, and figure out what's good for you. But I did love the process of like going through the buildup. Like after I did the test, they say, look, start back with the ones, you know, the rice and build up from there kind of a thing. And I found after like going through that process,
that when I did hit certain foods, like I could tell like it made this little tingle on my tongue or something because that was one of the ones that was in the yellow zone, you know? And so it was interesting to go through that buildup process to see like I haven't had this for six to eight weeks and now I try it again.
RMEP Podcast (15:06)
Hmm
Bryan Dennstedt (15:14)
And I see the reaction almost instantly versus, we're probably eating as spoiled Americans, we're probably eating, you know, 200 different things every single day, you know, with, you know, between chocolate and this vegetable and that fruit and this plant and that bean, ⁓ which isn't something that happened probably a hundred years ago. Right. So it's interesting.
RMEP Podcast (15:38)
Right, was much more simple.
Yeah, it is. Yeah, all right. So I am curious with you moving toward a plant-based diet, if there's anything that you wish you knew back then, that you know now, if you could go back and tell yourself when you were first starting this journey, what would that be?
Bryan Dennstedt (16:00)
Yeah, I mean, clearly I goofed it up in that first 60 days when I went, you know, fresh start, you know, clear, clear the decks. Because, you know, I was just, I don't know what I'm going to eat. Right. Like it was iceberg lettuce and tomatoes. So, you know, I'm a huge fan of the beans and the lentils at this point. ⁓
you know, even, even I went down the whole nut path, you know, for many years on that front. And I've been trying to hone back off of that because the nuts, you know, have a little bit more fats and stuff in them. So, you know, you, you take these journeys and you try and figure out what's, what's the blend. And then I think it wasn't until I went through the, the Cornell class, you know, to get my plant based certificate really, ⁓
that it really clicked with me on the amino acids and
those kinds of things that like, look, you know, I'm eating, you know, broccoli has no protein in it, right. But it has, you know, 11 out of 12 proteins that you need or amino acids that you need to make up a complete protein. So as long as you pair the broccoli with the lettuce or the tomato or something, boom, you've got a complete protein, you know. So that's something that the body is just so good at doing is creating the proteins. And so
I just encourage you to explore that and look at that avenue of it ⁓ and really understand that the protein is a myth and it's the amino acids that your body is so good at putting back together.
you
Welcome back. I can't hear you again. Sorry.
Not sure why the...
Still can't hear you. You had to drop and come back last time.
RMEP Podcast (17:50)
All right, now, now can you hear me? Okay. All right. All right. I'm to have to figure this out. No, it's just, it's like, it just says reconnecting and I'm looking and it looks like my internet's fine, but for some reason it keeps doing this. So I'm to have to figure out, I might use a different device next time. See if that does it. Okay. So, ⁓ you were talking about protein and how your body can kind of.
Bryan Dennstedt (17:52)
There we go. Yep.
Did you reboot the iPad or?
OK. Let me know how I can help.
RMEP Podcast (18:20)
complete that protein.
Bryan Dennstedt (18:22)
Yeah. So the, just for example, the broccoli can definitely.
you know, combine with whatever else is in your salad bowl on that front. And your body is so amazing at making the protein. So you really just need to, you know, eat healthy for the most part, eat in moderation and eat a variety of foods. You do those three things. You're well on your way to hitting your protein numbers. I was actually tracking it the past week or so, and, you know, take a picture of it, throw it into your AI tool of choice, and it'll tell you what you got calorie wise.
or protein wise or all those kinds of things from just a picture uploaded and every day last week I I got anywhere from like 65 to 90 grams of protein without without trying without thinking about it you know I was just curious like what the pictures did you know and then you do that and you throw one spoonful of peanut butter in or a handful of you know some dried chickpea snack or something and you'll push it above a hundred without even blinking so
RMEP Podcast (19:03)
That's incredible.
Bryan Dennstedt (19:28)
Unless you're working out and you need way more protein than that like you're naturally gonna get it ⁓ So so yeah, don't don't worry too much about it I think more people should be worried about what we are talking about at the beginning here, which is fiber right and ⁓ Fiber and too much salt and too much sugar like I think on a plant-based diet when I actually do go out to eat I find everything I go out to eat nowadays. It's just way too salty
RMEP Podcast (19:49)
Yeah.
Bryan Dennstedt (19:58)
Like everything is too salty. So I just almost want to eat at home because I know I can put the right amount of salt on it. yeah, interesting times for sure.
RMEP Podcast (20:08)
Yeah,
that's what I found too is the longer I've done this, eaten this way, eaten plant-based, the less I want to go out to eat because it's just not as good as what I eat at home. And it's more stressful because I'm not sure I'm gonna find something that I want to eat or will even enjoy, right? But I'm so glad you brought up the protein thing too because that's, the protein is such a common.
Bryan Dennstedt (20:29)
That's right. That's right.
RMEP Podcast (20:34)
question that people have and they worry about combining and all of that and really ultimately plants all have amino acids. That's you know, that's where animals get them to to build their own protein. So those amino acids all of the all of the essential amino acids that you need are in all plants. It's just at differing levels. So when you say, know, maybe 11 out of 12 really
They have all of them. It's just that some are very, very low in certain amino acids and some are high. And that's why it's important that you don't just eat only broccoli for the rest of your life, right? You need to eat other foods to help compliment. So absolutely. And the nice thing is that for the most part, if you eat a fairly diverse diet, it doesn't have to be crazy, but as long as it's somewhat diverse, a plant-based diet, I usually tell people try to get 40 different plant foods a week.
Bryan Dennstedt (21:11)
That's right.
RMEP Podcast (21:27)
you'll have no problem hitting your numbers of protein because most people are trying to get way too much, way too more than they need. And you'll get all the amino acids that you need. Yeah. All right. So why don't, why don't we finish this? Why don't we finish this off by you telling me your top two tips for being successful with eating plant-based consistently.
Bryan Dennstedt (21:37)
That's right.
That's right. Very well said.
I'm sorry, you cut out just a little bit there consistently for which, was the piece of it? One more time.
RMEP Podcast (21:54)
Yeah, sure.
Okay, so I was just asking what would be your top two tips for being successful with eating plant-based consistently?
Bryan Dennstedt (22:05)
some of my top two tips.
I guess, you know, I don't know what are my top two tips. I would probably say like I have kind of fallen into this routine of just exploring food worldwide, you know. So at this point, like my family kind of thinks of me as a little bit boring, but I think of it as very adventurous. And so I will wait till you come back.
reasons for consistently.
RMEP Podcast (22:34)
Hey, so I'm trying to join on a different device, but it's like, I'll see you, but then you can't see me or hear me. It's really strange. So did you notice, did you notice if I came in the room at all? Okay. Okay. So maybe that's not going to work then. Let me, ⁓ I know that we're getting close to being done, so I'll just try to see if I can make this work.
Bryan Dennstedt (22:45)
Okay, I am not sure.
Nope. I didn't see you. Nope.
RMEP Podcast (23:02)
I feel bad. Is it Klaus that's going to get to edit all this? Yeah.
Bryan Dennstedt (23:02)
No worries.
Yeah, Klaus will edit this all down. No worries. He's done way worse on my podcast.
I've had a couple of guests with really bad internet, but ⁓ this isn't bad. Two or three hiccups isn't that bad.
RMEP Podcast (23:17)
⁓ really? Okay.
All right,
well, we'll see if we can hopefully get through this. All right, so, ⁓ so Bryan, do you have a couple of tips you can give us about how to be successful when eating a plant-based diet?
Bryan Dennstedt (23:37)
I would say my couple tips are if you can get the whole household to do it. I don't know. I've got so many tips. Which ones do I start with? Like get the whole household to do it and then just throw out the stuff that you shouldn't eat. And then it's a lot easier that way. I don't always have that chance where I am. ⁓ But I also think like.
Take your favorite foods that you've loved for years and years and years and figure out the vegan version or plant-based version of it to that degree. Like I love making a plant-based lasagna, like, you know, my Italian roots to a degree. And I make a phenomenal plant-based lasagna with some tofu, silken tofu, and I put a few jalapenos in it. It's just phenomenal. that, ⁓ and I just say, fortunately, American food is not.
super plant-based friendly and very processed but honestly if you look at almost any other culture out there a good portion of their meals are plant-based so I I do Indian food and Mexican food and then Thai food and Italian food and you know and then you know just Americanized like Pizza Fridays you know you make the plant-based one nutritional yeast is your best friend I don't know
ping me on the Plant Based Support Community and I would be glad to load you up with a whole bunch more tips.
RMEP Podcast (25:04)
I love it. That's perfect because I totally agree. think that a lot of people think that this must be very difficult and so overwhelming. But if you just boil it down to, you like spaghetti? Do you like pizza? Do you like sushi? Do you like, I mean, you name it, taco night. I mean, there are so many things that you already enjoy that can easily transition over to something that's plant-based and healthy. So, yeah.
Bryan Dennstedt (25:22)
Mm-hmm.
Yep. Yep.
RMEP Podcast (25:35)
Okay, well thank you for those tips
and thank you so much for being a part of our second episode of the Plant-Based Support podcast. ⁓ For those who are listening today, we would love for you to join our growing community at plantbasedsupport.org and also attend any of our virtual events or even in-person events that we have.
And do you love this show? Well, help us grow at plantbasedsupport.org. Every donation helps support more people like you who are on their journey to health. And in addition to plantbasedsupport.org, you can find us on YouTube, Instagram, Facebook, TikTok, LinkedIn. Please subscribe, like, comment, leave a review. Now, Bryan, do you have any additional websites or social media handles that you want us to know about so if people are interested in learning more about you?
Bryan Dennstedt (26:22)
Cheers.
Yeah, I mean, obviously I'm helping drive forward plant based support.org. So check that one out. And then I run a few podcasts myself. So check out plant based on fire.com where I really talk with business owners in the plant based space and try and help them get the word out and celebrate the difficult journey of growing a business together. ⁓ and then, you know, lots of other places I'm all over the internet. So check those out and, ⁓ you know, stay in touch everybody.
RMEP Podcast (26:52)
Okay, great. Well, thank you so much, Bryan, for your time today. Really appreciate you coming on and talking to us. And until next time, I'm Dr. Niki Davis with the Plant-Based Support Podcast.
Alright.
Bryan Dennstedt (27:04)
Thanks for having me.
RMEP Podcast (27:05)
Okay, thanks, Bryan. So stay on, right? Stay on until it uploads.
And I did hit the stop, but I think it's.
Okay, perfect.
Yeah. Okay.
Yeah. Perfect. Sounds great.
Okay, thanks you too, Bryan. All right, you too.
See ya, bye.
