This is episode 260 and today we're chatting about how food sensitivities create inflammation in the brain and what symptoms may feel like and look like.

Now our two guests Rochelle and Brenna are highly qualified. In fact, their bios were so long. This is probably

about the eighth time I've recorded this introduction because they keep getting stuck because they're

like powerful human beings that have done so so many things.

I've tried to highlight all the amazingness in the following.

Dr. Rochelle Hansen received her doctorate of clinical psychology at the University of North Dakota

and because of her unique background in biochemistry education and

psychology Dr. Hansen envisioned a clinic that would consider all three. She

loves her team.

She's really, really integrated with brain

and body and bringing them all together

to create whole person care.

Now, Brenna Thompson is a registered and licensed dietician.

She has a master's degree in applied nutrition.

She is passionate about teaching people how to use foods

and how they interact with the body

and getting them to really understand

how these foods are at the root of any of the

imbalances they experience. Now Brenna believes that no one eating style is

right for every person and I couldn't believe in that more and that's how I've really gone

about my entire business. So these two humans are gonna be taking over the show

today. I'm so excited to share their work and if you're looking for a different narrative when it comes to

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