Levels Head of Growth, Ben Grynol, chatted with Paul Canales, Head Chef of Duende Restaurant in Oakland, California. They dived into Paul's journey with metabolic health and how his introduction to Levels changed his perspective on the way he crafts dishes at home and at his restaurant.

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(03:59) - Deliver the best meal experience

(06:35) - Experiment with starches

(10:31) - Be conscious of what you’re serving

(15:54) - Educate the kitchen staff

(22:23) - If something is subpar, don’t eat it

(25:21) - Start fasting

(33:57) - Make the best choices at a restaurant

(36:44) - Prepare for a big meal

(41:23) - Savor a few bites

(48:25) - Make healthier swaps

Transcripts & Show Notes

Read Paul's Story – https://www.levelshealth.com/blog

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