What even is real food anymore? If it has a label that says gluten-free, heart-healthy,

made with ancient grains, or maybe we just shopped at the perimeter of the grocery store,

does that make it real? Or are we all just eating adult luncheables and calling it nutrition?

We've been sold so much nonsense about food that most people are more familiar with macros

than they are with ingredients. If you've ever felt confused about what's clean, what's processed, or why your heart-healthy granola bar leaves you hungrier than a slice of cake, this episode is for you. Today I'm joined by my friend, co-host, and Real Food Renegade Annavachino. We're cutting through the noise. We're talking a little bit about her new product, and she's getting a lot of hate for it online,

but her big goal was to turn this into real food rather than just processed BS.

So we're talking about what real food actually means, why so many health foods are just candy

in disguise, and how to start eating like a human again.

So welcome to get leaner and live longer with Nate Palmer.

The show for busy people who want to

maximize their energy, burn fat, and build a body that feels as good as it looks. I'm Nate Palmer. I've been coach since 2008. I believe that looking great and feeling unstoppable, don't require hours in the gym, or giving up all the foods that you love. This show is where I stray real strategies that help you get leaner, live longer, and unlock your million dollar body, one habit, one meal, and one workout at a time. So you're ready to cut through the noise and see what compromises an actual real food in today's society? We'll dig around. Let's do this. We're back in the podcast kitchen with my friend Anna Vichino. Anna Ficino. Anna, how are you today? I'm doing great. Thanks for having me, Nate. Oh, it's my pleasure. Nathan. I'm so glad we get a chance to hang out. I feel like every time I do an episode, I wish you were here. That's, come on. That's ridiculous. But I mean, it's true. I'd want you to just be in the room. If you, honestly, like, if you were just sitting in this chair. You know I can't accept that level of high praise. Just being like,

hey, that's dumb. You know, like, I feel like I need that. Oh, yeah, I can do that. Just imagine me always being there being like, oh, that's stupid, but I like it. So you've been doing some cool stuff. You've been on the podcast before. We've talked about Eat Happy Kitchen. We've talked about the gluten-free Italian cookbook, which, what? How is that even possible? I know. It infuriates people, and I'm okay with that. But now you've got some new stuff going on. You're creating some snacks. Yeah. But we can't call them snacks. We decided to enter this, what's called the snack category, which, listen, it's called

junk food for a reason, because snacks are generally caloricly devoid of anything that's going

to help you other than just getting an immediate glucose spike, perhaps, I guess.

So if you need to, you know, sprint over there, have some snack food. So us entering

this category, doing cheese bites. So it's just cheese with our spice blends. So it's just food.

And there is no empty calorie. Everything is specifically real premium food. And so the thing that

we're bumping up against is, what do we call it?

Like, it's technically a snack because it crunchy crunches and it's shelf stable, but it's more

caloricly dense and has 10 grams of protein per serving if you're tracking your macros,

which I'm not saying you have to. I'm just saying it does. And, you know, it's like how do we

frame this because it's premium and cheese is expensive, by the way. I don't know, you know, it's like how, how do we frame this? Because it's premium. And

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