Vani Hari

I started to look completely different to the point where my friends and my family around me couldn't believe the remarkable transformation to the point where one of my aunts joked with one of my cousins, did she have some work done? How long did that take? It took a period of two to three years. Yeah, two to three years. And a lot of trial and error, too.

I started to look completely different to the point where my friends and my family around me couldn't believe the remarkable transformation to the point where one of my aunts joked with one of my cousins, did she have some work done? How long did that take? It took a period of two to three years. Yeah, two to three years. And a lot of trial and error, too.

I started to look completely different to the point where my friends and my family around me couldn't believe the remarkable transformation to the point where one of my aunts joked with one of my cousins, did she have some work done? How long did that take? It took a period of two to three years. Yeah, two to three years. And a lot of trial and error, too.

Of, oh, I thought this was healthy and this isn't. And there were so many time periods where I wouldn't eat a McDonald's hamburger anymore, but I'd go to Subway because it was, quote unquote, eat fresh, right? And then I found out Subway's bread had close to 50 ingredients, an ingredient in there called azodicarbonamide that you find in yoga mats and shoe rubber.

Of, oh, I thought this was healthy and this isn't. And there were so many time periods where I wouldn't eat a McDonald's hamburger anymore, but I'd go to Subway because it was, quote unquote, eat fresh, right? And then I found out Subway's bread had close to 50 ingredients, an ingredient in there called azodicarbonamide that you find in yoga mats and shoe rubber.

Of, oh, I thought this was healthy and this isn't. And there were so many time periods where I wouldn't eat a McDonald's hamburger anymore, but I'd go to Subway because it was, quote unquote, eat fresh, right? And then I found out Subway's bread had close to 50 ingredients, an ingredient in there called azodicarbonamide that you find in yoga mats and shoe rubber.

And they don't use it in single- They can be good if you prepare them properly. You know, they don't use it in Singapore and Europe and Australia and everywhere else, but they use it here in the United States. Like, what is this chemical doing in our bread?

And they don't use it in single- They can be good if you prepare them properly. You know, they don't use it in Singapore and Europe and Australia and everywhere else, but they use it here in the United States. Like, what is this chemical doing in our bread?

And they don't use it in single- They can be good if you prepare them properly. You know, they don't use it in Singapore and Europe and Australia and everywhere else, but they use it here in the United States. Like, what is this chemical doing in our bread?

Fundamentally for the food companies, it makes them more money because it's cheaper to use a chemical additive made from petroleum or coal tar or some other substance than to eat real food. And the reason why it's cheaper for them to do that is because it doesn't break down over time.

Fundamentally for the food companies, it makes them more money because it's cheaper to use a chemical additive made from petroleum or coal tar or some other substance than to eat real food. And the reason why it's cheaper for them to do that is because it doesn't break down over time.

Fundamentally for the food companies, it makes them more money because it's cheaper to use a chemical additive made from petroleum or coal tar or some other substance than to eat real food. And the reason why it's cheaper for them to do that is because it doesn't break down over time.

Yeah. I mean, it's economics because it allows them to keep that bread there longer at every subway around the block, right? It allows them to have that uniformity of that product as well, which is what fast food tends to do, which is you want that same product every single time and you want it to taste the same every single time, no matter who's making it.

Yeah. I mean, it's economics because it allows them to keep that bread there longer at every subway around the block, right? It allows them to have that uniformity of that product as well, which is what fast food tends to do, which is you want that same product every single time and you want it to taste the same every single time, no matter who's making it.

Yeah. I mean, it's economics because it allows them to keep that bread there longer at every subway around the block, right? It allows them to have that uniformity of that product as well, which is what fast food tends to do, which is you want that same product every single time and you want it to taste the same every single time, no matter who's making it.

Yeah, yeah. And so then I couldn't shut up about everything that I was learning.

Yeah, yeah. And so then I couldn't shut up about everything that I was learning.

Yeah, yeah. And so then I couldn't shut up about everything that I was learning.

So I started a blog and I wanted to call it eathealthyliveforever.com. And my husband, who's the tech geek in the family, thought that was a terrible name. And so he said, he found on auction a few minutes later, Food Babe for $10. And at first I didn't want to call it Food Babe because it felt kind of foreign. I didn't feel like a food babe for most of my life.

So I started a blog and I wanted to call it eathealthyliveforever.com. And my husband, who's the tech geek in the family, thought that was a terrible name. And so he said, he found on auction a few minutes later, Food Babe for $10. And at first I didn't want to call it Food Babe because it felt kind of foreign. I didn't feel like a food babe for most of my life.