EIS9 54: Noodles Without the Guilt: Comfort Food Gets a Healthy Makeover with Jonathan Carp
“An interdisciplinary approach to medicine is probably the way the future is going to go. There will be dieticians and a whole host of different people involved in helping someone to heal.” —Jonathan Carp
For too long, we’ve been told that health comes in a medicine bottle or a doctor’s office, but what if the real power lies in the food we choose every day? If you’ve ever felt frustrated by quick fixes that don’t last or wondered how to make healthy changes that actually stick, you’re not alone—and this episode is for you.
Dr. Jonathan Carp is a board-certified dermatologist and the founder of Miracle Noodle, a company born from his passion for using nutrition and lifestyle to transform health. With years of experience helping patients and building a wellness brand, he’s on a mission to make healthy eating accessible, enjoyable, and truly life-changing.
Tune in as Justine and Dr. Carp break down the myths about comfort food, reveal how small changes can lead to big results, and share real stories of healing, grit, and the surprising joy of eating well.
Connect with Jonathan:
A Dermatologist since 2000, Dr. Jonathan Carp started Miracle Noodle in 2006. In 2004, he had a patient who healed herself from lupus through nutritional and lifestyle modification.
Since then, he has treated hundreds of patients through lifestyle modification, especially nutritional changes, with a special interest in auto-immune diseases. This has turned into a nutritional obsession that led to his learning about the health benefits of the konjac plant.
While he still practices medicine, a significant amount of time is now also devoted to Miracle Noodle and exploring and testing healthy, healing food options based on traditional cultural diets. Dr. Carp firmly believes that all that ails us in the world today could be solved by going back a few generations and making sure that the nutritional wisdom of our ancestors is remembered and combined with the latest science.
While Miracle Noodle keeps him busy, it has allowed him the resources to investigate and learn about the nutritional wisdom of the world and how to get products and knowledge out to the world through his patients and his companies.
Episode Highlights:
02:15 Miracle Noodle: From Japan to Your Plate
06:02 Food as Medicine: Why What We Eat Matters
11:29 The Fast Track to Retail: How Press and TV Changed the Game
16:26 Real Stories, Real Impact
21:17 On the Job MBA: Learning Business the Hard (and Fun) Way
26:44 From Miracle Noodle to Miracle Living
30:16 The Importance of Community and Consumer Engagement
Tweets:
Craving comfort food without the guilt? Listen in to learn how small swaps can lead to big health wins as @justine.reichman interviews @miraclenoodle founder, Dr. Jonathan Carp #podcast #entrepreneurship #socialgood #inspiration #impactmatters #NextGenChef #EssentialIngredients #Season9 #MiracleNoodle #HealthyEatingHealthyLiving #ComfortFood #Wellbeing #Nutrition #EatSmart
Inspirational Quotes:
01:49 "Working with family can also, on the flip side, have its challenging dynamics." —Justine Reichman
03:38 "In 2004, I had a patient who cured herself of lupus and had never seen anything so dramatic...it pretty much changed everything." —Jonathan Carp
05:39 "Most people are not interested in lifestyle modification, just like doctors are trained to prescribe medications, patients are also, unfortunately, trained by society to expect a pill for every ill." —Jonathan Carp
06:04 "Food is integral to our health, our wellness, the planet, etc. And the way that we feed the planet, the way that we feed ourselves, can really determine the trajectory that we'll take." —Justine Reichman
08:00 “An interdisciplinary approach to medicine is probably the way the future is going to go. There will be dieticians and a whole host of different people involved in helping someone to heal.” —Jonathan Carp
09:06 "It’s (Miracle Noodle) low carb, low calorie. All of these things are to help people enjoy the comfort food experience that is eating noodles, because who doesn't like noodles? Everyone loves noodles." —Jonathan Carp
13:43 "It's a very recurring (entrepreneurial) trait: a certain amount of hustle and grit all combined together and not really thinking about whether it's going to fail or not." —Jonathan Carp
29:02 "A lot of times, people are not happy with the way the system is set up, that they just have terrible visits with doctors...If people feel they have more command over their own health destiny, it really makes big difference." —Jonathan Carp
27:26 "You know yourself better than anyone, and you have the capability to understand whatever condition you have and to be able to make lifestyle changes." —Jonathan Carp
Transcription:
Justine Reichman: Hey, Jonathan, it's so great to see you here. Great connection here after Expo West. I appreciate that, and it was great to meet you guys. For those guys tuning in, for our friends, for our community, everyone that's tuning in today, I just want to let you know that there are so many people at Expo. There were like 80,000 people, and I remember you and your mother. I remember you and your mother because I had such a great conversation. And it was reminiscent of, when I had another company in New York, how my mother used to go with me to places, and I just loved it. So yeah, I know that that must be a special thing too, to be able to have her there. And what a great third party pitch she does for you.
Jonathan Carp: It's a family company, and I call her my secret weapon. She's 83, and she's got more energy than all of us. And she grew up in Philadelphia. Her family were merchants on South Street. And if anyone knows Philadelphia during years past, that's where they had barkers outside the stores trying to get people in. And so she channels that type of energy, and has really made a lot of the biggest and most valuable connections that we've had as a company. She's really, really a valuable part of the team. That's for sure.
Justine Reichman: That's amazing. That's amazing. And I can't tell you, I don't know about other folks that are out there tuning in today that have worked with family in that way, but I found it really special. I always felt really supported when I was in New York, and my mom would show up at every single event that I had. I know working with family can also, on the flip side, have its challenging dynamics.
Jonathan Carp: It's got its challenges, for sure. But almost completely positive.
Justine Reichman: Because we've been talking about this a little outside of our conversation, but for those that are tuning in today, our friends, our community, people in the food space, people that are excited to learn what we're going to share with them today, can you tell them a little bit about your company?
Jonathan Carp: Sure. Well, the company is called Miracle Noodle. We make low calorie, low carb noodles, rice and ready to eat meals that are based on two main ingredients. The first is a very traditional Japanese product called a shirataki noodle, which is made from the konjac plant, and is 97% water, and 3% plant fiber. So incredibly low carb and low calorie. And then we have another line that's just been released, which is made just with egg whites. So noodles are made from egg white, water and a little bit of a seaweed extract. And this is also low carb, but high in protein. And everything that we do is health focused. I'm a medical doctor. I saw the original product on a trip to Japan a long time ago in 2006, and that was sort of my second year of introducing lifestyle modification into my medical practice. And when I saw that product in Japan, I was really enamored by how it could be something that people could use to transition. As they're trying to transition to a healthier diet, they could use this product. And so I started the company pretty much the day I got back, and we've been at it ever since.
Justine Reichman: So what kind of doctor are you?
Jonathan Carp: I'm a traditional, say, conventional dermatologist who in 2004 had a patient that cured herself of lupus, and had never seen anything so dramatic. She came in with a stack of journal articles and books. They gave them to me, and I had always been interested in nutrition. And when I read that, it pretty much changed everything. I didn't read it right away, as most doctors are somewhat trained to be suspicious of such things. But when I did jump into it, I realized there was quite a bit of data. And at that point, I started introducing lifestyle changes, diet, et cetera. And then over time, I still see patients once a week at conventional dermatology. And then during the week, I do some lifestyle medicine consultations and such with people who somehow find me through different ways.
Justine Reichman: So in 2000, did you say seven or eight when you had gone to Japan and learned about this, coupled with the conversation with your patient that now made you recalibrate what you are doing and refocus. You focused on dermatology, but equally incorporated all these things that you now learned about nutrition.
Jonathan Carp: 2004, her name was Karen, and she I had her on just awful meds to try to control her lupus organ transplant medications, and I was worried that I was going to kill her with just the medicines I was putting her on. And then she came back, and we stopped them because nothing was working. And that's when she disappeared for a couple months and came back, almost completely cleared at that point. That's when I jumped into it. And then in 2006, that's when I went to Japan. So during that period, I was spending a lot of time immersing myself in the medical literature, attending conferences, just sort of getting into that sort of mode of transition to how I'm looking and treating patients. Most people are not interested in lifestyle modification, just like doctors are trained to prescribe medications. Patients are also, unfortunately, trained by society to expect a pill for every illness, so to speak. But of those people who are interested, those are really the most valuable experiences and interactions that I have been born on.
"Food is integral to our health, our wellness, the planet, etc. And the way that we feed the planet, the way that we feed ourselves, can really determine the trajectory that we'll take." —Justine Reichman
Justine Reichman: I think food is integral to our health, our wellness, the planet, etcetera. And the way that we feed the planet, the way that we feed ourselves can really, really determine the trajectory that we'll take. And I think it's really exciting when I hear a doctor, like yourself, who would give me so much comfort to go to for lifestyle medicine, because you do have a medical background. So if you do see something that says, okay, you have heart failure or something. You can likewise educate me on that. But equally, give me some tools that I can do on my own. So it's not either, or it's both. And I say that because I remember years ago when my mom had breast cancer and she had gone to all these different doctors in New York City. I forget his name, but he was right across from Sloan Kettering. He integrated food into it and all these different things, but she didn't want to do Western medicine. She wanted to do Eastern medicine. And she wanted to change her diet, take out silver fillings and raise her temperature above this. But not with a doctor. So if she had gone back to the doctor, she would have known that they would have done a biopsy. And then it would have been stage four at this point, but she didn't know because she didn't go back. So I think the combination, because she was fine from cancer. She recently died of ALS, but that wasn't what I was trying to get to. But the idea that you can integrate both so smartly, I think is really, really beneficial. And people are lucky to be able to have access to somebody that has both of those skill sets. When you go to medical school, what do they do? Teach you four hours of nutrition normally.
Jonathan Carp: Yeah. I don't even remember anything about nutrition and medicine. I'm sure there was something. But so long ago, we certainly didn't have a class. But that's improving a little bit. But even if it improves, the thrust of medical education is going to take a long time for it to get there. And I think there are always going to be very few doctors who have that much of an interest in it, and that's why kind of an interdisciplinary approach is probably the way the future is going to go where some dietitians or whatever the case may be, and there'll be a whole host of different people involved in helping someone to heal.
Justine Reichman: So let's talk about your noodle company, because it was inspired by the fact that you wanted to do more than be a regular conventional doctor. You learned that these things and that how we eat could impact how we feel, and the story with the woman, Karen, I believe you just mentioned, who had lupus. I mean, that's amazing. That food was able to have such a drastic effect on her. So where do your noodles fall into all of this?
"It’s (Miracle Noodle) low carb, low calorie. All of these things are to help people enjoy the comfort food experience that is eating noodles, because who doesn't like noodles? Everyone loves noodles." —Jonathan Carp
Jonathan Carp: First of all, I've always been entrepreneurial. Since I was a kid, I've always started businesses, lemonade stands, that sort of thing. We always had some products we sold in the summers, because I grew up on the Jersey Shore. So when I saw the product, because I was a couple years into lifestyle medicine, I saw it as something that people could use on a special diet. That's how I saw it. So because it's low carb, low calorie, I thought about diabetics, general weight loss, gluten free consumers, all of these things to help people enjoy the comfort food experience that is eating noodles, rice and that sort of thing. Because who doesn't like noodles? Everyone loves noodles.
Justine Reichman: I saw a quote today that said eating pasta, and this comes under pasta, can make you happiest, happier than anything, The emotion that you get from eating, it makes us happy. They're talking about it.
Jonathan Carp: I know Fellini, the director, he had a quote. I think it would go something like, life is a combination of magic and pasta.
Justine Reichman: Oh, I like that. I like that. So you went from being a doctor, depending if you have your own practice or you work in a hospital could be entrepreneurial too, I would imagine.
Jonathan Carp: Yeah, I suppose. I always worked for a big group, so didn't have that entrepreneurial aspect to it. But when I came back from Japan, I started the website online, specifically targeting people who were on special diets. And pretty soon after that, we realized that people were buying it for those sorts of things. But the other people were buying it just because they wanted a healthier alternative to higher starch noodles and pasta.
Justine Reichman: So how did you get started when you came back, here you are a doctor. You are having this idea. You're so inspired. You just got back from Japan, and you're just like, okay, now I'm going to make this.
Jonathan Carp: I knew how to set up an E-com site even way back in 2006 because I had already started several online businesses by that point in time. I knew how to take out ads. And always, since I was a kid, read about marketing and that sort of thing. So yeah, pretty much the day I got back, I found a supplier and set up a website. Took out an ad, and got a sale the first day. And I thought, okay, this could be something. And slowly built the website up. Over time, we got some good press and magazines, which eventually led to getting onto Dr. Oz. And then at that point, that's when we decided to go into retail. And that's when I brought my family on board, and that's sort of how it all happened.
Justine Reichman: So how long from the point of the vision, the conception of this idea, to would you say getting it in the stores, and realizing you have a viable business?
Jonathan Carp: I sort of saw it as a viable business. So I got back from Japan, started the website pretty much a day or two after that, and I saw it as a viable business. As a viable online business that could potentially scale. I had no intention of going into retail. It was sort of like a sideline business type of thing. But then when we got into Dr. Oz, and that's going back 12 years, probably 13 years ago. That's when I thought, well, this type of interest doesn't grow on trees, so I should take this seriously. And that's when we did our first trade show. It was Expo West 12, 13 years ago, and we got into some stores right away. The timing was right. And that's when I said, okay, this is a real business that we should take seriously. And that's how it happened.
Justine Reichman: That's exciting. I speak to a lot of entrepreneurs, myself included. And the minute somebody asked me to do something like, oh, Justine, we'd love to work with you on this. And I'd be like, of course. I'd go home, make a website, and Bob's your uncle. All of a sudden, I'm like, of course I exist. I could do that. I think if there's a scrappy trait in all of us that we just do, it may not be completely thought through. It may be a germ of an idea, but somehow we have that, I don't want to say it's not chutzpah. But we have that kind of initiative to be like, okay, we can try this. There's nothing we can't do. And I love to hear that in other founders, because I think that that is so exciting, that everything is possible.
Jonathan Carp: Yeah, I think it's an entrepreneurial trait.
Justine Reichman: Like in our DNA.
Jonathan Carp: Maybe a mental illness. I'm not really sure, to be honest. I've been involved in entrepreneurial mastermind groups and such. Since it is a very recurring trait that there's a certain amount of, it is a certain amount of chutzpah, and hustle, and grit, all kind of combined together and not really thinking about whether it's going to fail or not. That's part of it. It's like, okay, we'll give this one a try. If it doesn't work, it doesn't work. That's definitely a trait also that I've seen in other entrepreneurs. Like my local group here in Miami, the entrepreneurs group that I'm in, if you put all the failures of different businesses, it's tremendous. But every time we have a meeting, there's one guy in the group, it's like, I can't even keep track of the number of businesses that he starts. Some of them work. Some of them don't work, but he just keeps on going. I think that's part of that.
Justine Reichman: And I think you might be right. I don't want to say sickness, but there's something about it that keeps us going. And I think sometimes, we go until we lose the passion. And it's not about whether we fail or succeed. There's times with that too, of course, where you have to shut your doors. But I think a lot of times, it comes down to the founder. If things are continuously hard, if they can't continue, that's what makes it fail. Obviously, businesses fail for lots of reasons. But there's that sense because founders are so passionate, motivated. My father always asked me, what are you doing? This gets you up in the morning. If you had a big job somewhere else, it probably wouldn't get you up in the morning because you weren't having the impact that you feel is important in your life.
Jonathan Carp: I like that a lot, actually.
Justine Reichman: You found this idea out of Japan. You come back, you make it. It's all about healthy food, or making a better for you option for something that we think about as comfort food. And it sounded a lot like you were connecting it for people that were either on special diets, or compromised, or something. But I think there's also people that are just interested in wellness and making a better choice.
Jonathan Carp: That's where our business went. We still cater to those audiences, whether it's keto dieters, whether it's diabetes. But when we look at our data, the majority of our customers are just looking for a healthier alternative.
Justine Reichman: I can see that. Because if you look at the ingredients of lots of things, I don't really want to eat all that half the time. And I think the proof is in the pudding. When you circle back with those folks eating it and asking them how they feel.
Jonathan Carp: Yeah, no question about it.
Justine Reichman: Are there any stories you can share of either patients without names, or people that you know have used this to feel better because they couldn't eat it, or because they made the choice?
Jonathan Carp: Yeah, sure. A few really stand out in my mind because of how emotional it was. But one time I was on a plane. I was sitting next to a guy, and he asked me what I did. And I sometimes don't know whether I should say I'm a doctor, or I'm a business owner. Anyway, this time, I sometimes go back and forth. I said, I own a company called Miracle Noodle. And he paused and became very emotional, and it turned out that his son has a seizure disorder and is on a keto diet. And he said that my noodles are really one of the things that make his son feel normal. Because otherwise, he's eating a very strict keto diet. That happen on a plane--
Justine Reichman: I got chills when you told me. That's amazing.
Jonathan Carp: Yeah. And then we do consumer shows. Another one emotionally related to a child,was, it was called, can't remember. Type one diabetes organization, something for life. I can't remember what it was called. But we were serving spaghetti with tomato sauce, and there was a kid that just kept coming back for more because he can't normally have full bowls of pasta. I saw his mother tearing up while seeing how excited he was to be able to be slurping pasta noodles and such. So those are two that just struck me when you ask for examples, I guess.
Justine Reichman: And did you have any idea that you were going to have this kind of impact when you first came out with these noodles?
Jonathan Carp: No. You never know. When I look at all the for lack of a better word, testimonials and such that we get the fact that I went into medicine because my father was an incredible doctor and wanted to make an impact. He made an impact. And the fact that the company itself has been able to make a health impact, it's really amazing to me.
Justine Reichman: And I think just to highlight what you said before, normalizing an otherwise challenged child, food is so integral when they're going to parties, when they go to friends house. Nobody wants to feel like they're being made to feel like out of the group or special in that way, like different. I want to use the word differently. So being able to offer a solution that makes a child or anyone feel like they are just another person is really amazing, and creates great accessibility for these kids and adults who otherwise might feel a little bit self conscious to now be part of the party.
Jonathan Carp: We did a bunch of surveys around eight or nine years ago. One of the emotions that stuck out for adults was, if a mother is making food for their kids and they can't necessarily eat what they're giving their kids, the feeling of not not being left out really came to the top of what we discovered. You articulated that really well.
Justine Reichman: Thank you. I think about peanuts and all these different things that they now have peanut free schools and all. Still are nut free schools, and I think it's hard for kids to begin with. And so any opportunity to make it just a little bit easier is really a gift, not to mention the impact you're having. So you didn't initially think about this huge impact you were going to have when you started this company. What are some of the biggest surprises you found by building out this business?
Jonathan Carp: Well, I had to learn a lot about business. That was one of the big wake up calls for me. I knew a bit about marketing and in small e-comm businesses, but it's been quite a journey just understanding business as business grows, and how different it is at each stage of growth and these sorts of things.
Justine Reichman: I often think about, like on the job MBA because you learned so much about all these different things that you never knew you needed to know. And all of a sudden, you're putting it into practice. So it's like you're getting that MBA while you're building the business. I feel like I'm on the job MBA a couple times over with every new business I started, because each one was in a different niche, and each one you had to learn something a little bit new so I had different focuses. Maybe one was sustainability.
Jonathan Carp: For people who are watching or listening, as much as I knew about marketing, and like I said, I didn't know anything about running a business. I remember when I needed to buy a larger quantity of product, and I called a distributor trying to figure out supplies and such, and he mentioned the word that, well, we have some pallets of this and palettes of that. I don't even know what the word palette means. I was on the phone googling like, what's a palette? For anyone interested in starting businesses or whatever the case may be, you don't need an MBA. Just like you said, you learn on the job, and just go for it.
Justine Reichman: A glossary might help. Of all terms from the industry, industry terms, depending on what it is, you could start with just business terms. But then you could have terms in food business terms. That's not a bad idea. ChatGPT could help you. I use Claude now. I've played around with Claude. My friend recommended it. I had really never used it before, but I wrote something, and I wanted to make sure the grammar was correct. I used it to just correct the grammar. How many people do you have working with you now, including your family?
Jonathan Carp: We have around 16 people totally working for the company.
Justine Reichman: When you made this transition from being a full time doctor to being a doctor once a week, to also running this business, what were some of the challenges and things you had to navigate to make sure that you were able to do both?
Jonathan Carp: Well, it's hard to give up being a doctor. To be honest, I probably transitioned to part time. It took me longer to let go of a full time doctoring job. Probably should have done it sooner. And because your identity is so wrapped up in, like I said, my father was a doctor. I spent all those years, and so it took me time to transition. So that took a lot. Once I was able to relinquish that a bit, then as long as I feel like I'm connected to medicine in some way, then it's all good.
Justine Reichman: I'm curious. I was speaking with Northwell. They are a healthcare company, and I don't know that they were around when I was in New York. I left about 10 years ago, 10 years ago, but they now run all the food. They run it like a hospitality company, the food portion of it, and they do all the food at like Lennox Hill and a variety of other hospitals. And the reason that they're doing this is they brought in Michelin Star chefs, and they partner them with dieticians to create better food that's tailored to people's illnesses or diets, et cetera. They treat it like a hospitality company, so the food is beautiful and all fresh. There's nothing frozen. I'd be curious to see if that's ever been part of your conversation, to integrate it into something like that at any of these hospitals, because I feel like it seems like such a natural fit to work with the dietitians and in partnership with chefs to create better, free recipes.
Jonathan Carp: We are expanding into food service. What I've learned is food service, its own business. As we were just talking about entering a new business, it has its own terminology. We plan on expanding into that, because I think the timing is right. We did a food service trade show many years ago. And honestly, the chefs at the time weren't really receptive. But now the timing is much, much better. Chefs are a lot more open to it than they were five or six years ago. It's just a question of learning that aspect of the business and getting the support. But we are working on that.
Justine Reichman: I think that's what seems like a natural fit. And I think that food service, when you think about cafeterias and hospitals, you don't generally think of good food. But it would be amazing if you could have good food. While you're sick, you're able to eat something that's going to feel good and be good for you. I think that's only going to help people continue to be more healthy, have speedier recoveries, and work with their immune system instead of against it.
Jonathan Carp: Yeah. I think that's true. The unfortunate fact is that the food service, how it's run in hospitals, the majority of hospitals is still really behind, and following very old standards. But with time, it always takes time. So any new scientific fact before it gets into the clinic, it can take 15, 20 years, unfortunately. Maybe a little faster these days, because people are finding out about things themselves. Pressure on, but it takes a long time to really filter into those conventional settings.
Justine Reichman: I could also see a place and it's part of food service, or the schools, and schools are trying to offer healthier lunches, and they're trying to make things more accessible. So this seems like a great fit for something like that, too. And it can neutralize, there's children that are made to feel different because of their challenges, or their intolerances, or whatever it is that they're experiencing. So when you look forward to five years, what do you see for Miracle Noodle?
Jonathan Carp: Well, we're transitioning the company from Miracle Noodle to miracle living. I'm trying to build a lifestyle brand that incorporates not just noodles, but other types of products as well as health education. So the ultimate goal is to have an online portal of health education where people learn how to order their own labs. For example, how to change their diet, reversing conditions, and empowering people. A teacher of mine in the past used to say, your goal in life should be to become your own authority. Not that you disregard experts and such, but that the ultimate, the ultimate thing is you know yourself better than anyone. You have the capability to understand whatever condition you have, and to be able to make lifestyle changes. So that's the ultimate goal. And that would really, in a lot of ways, make the company more of an extension of that other passion that I have, and it fits with the products as they are because they fit my health philosophy. So I'm hoping that things will move in that, in that direction
Justine Reichman: I love that. I think it gives people the reins to take control of their life and to do things more proactively, even to be more curious, and to be a little bit more prophylactic about the way that they take care of themselves. So that's amazing. I love it. I think that it's really forward thinking, and I think that it's where people are going because of the medical field, or I don't wanna say the field, but it's not like it used to be going to a doctor, getting a referral, getting all these things. I mean, I don't know if it's the difference between New York and California, and growing up somewhere where you know what doctor you want to call, or you can pick up the phone and ask your neighbor, your friend. But every time I'm here, I'm at a loss. And if I could put everything together and understand how I do this or I do that, I'd feel like I become a more educated, informed advocate for myself.
Jonathan Carp: Yeah, I think that's your birthright. You should be in that role as much time as possible. As I mentioned, I do these consultations during the week. And not that this is the typical scenario. But a lot of times, people are not happy with the way the system is set up, that they just have terrible visits with doctors where it's really awful. I hear it all the time that they cry after a visit because they didn't get the attention or the answers. So in those circumstances, if people feel they have more command over their own health destiny, it really makes a big difference. I'll just share one story that is just in my head. I gave this lecture on how to order your own labs. I explained that sometimes, there's certain labs. If you tell your doctor that you're a doctor, they may get upset that you went and got a certain lab, and that it's unfortunate, and can be very, very difficult to have a doctor be angry at you. But once you get over that, and you follow whatever that lab may be and see improvement, the person becomes so empowered that they have to get over that hurdle. But once they get over it, they really become empowered. And those particular situations really create people who look at their health destiny in a dramatically different way.
Justine Reichman: Jonathan, I love what you're doing. I love everything from the noodles to the portal. I'm calling it a portal. I don't know that it's a portal, but a portal. It allows people to take control over what they're eating, how they're taking care of themselves, and I think it's really innovative. I can't wait to continue this conversation and hear how things are progressing. Jonathan, thank you so much. I know that those tuning in today got so much out of this. I think that anybody that has questions, I'd love to know where we could point them if they wanted to connect with you and learn more, either just about your noodles, or about your lifestyle medicine.
Jonathan Carp: Yeah, they can send me an email.
Justine Reichman: Is LinkedIn a good way to connect? Okay, we'll throw that in the show notes for you, and we'll throw the link in for your Miracle Noodles. And just for those folks tuning in that want to try Miracle Noodles, where's the best place for them to try them? Where can they access them?
Jonathan Carp: All the Whole Foods, Sprouts, Walmart, certain regions of Costco, but we have a store locator. And no question, there'll be stores right by you.
Justine Reichman: Awesome. Jonathan, thank you so much. Please tell your mom I say hello if she remembers me. We spoke about Miami. We spoke about Philadelphia, because my mom was from Philadelphia too. But I want to thank our guests for tuning in today. Those that are with us and part of this community know that this has been a great conversation, and there's been so much content here, whether you're a founder or you're somebody interested in taking care of their own wellness, tune in. And again, thank you, Jonathan, for joining me today.
