Are seed oils really as healthy as we’ve been told? And what does machinery lubricant have to do with the oils found in so many of the foods we eat every day?
In this episode of Six Weeks to Fitness, Vince Ferguson sits down with Cherie Calbom, “The Juice Lady,” whole-food nutritionist and bestselling author of Juicing for Life and The Truth About Seed Oils, for an eye-opening conversation about seed oils, inflammation, juicing, healthy aging, and nutrition after 40.
Cherie explains why she believes highly processed seed oils such as canola, corn, soybean, sunflower, safflower, grapeseed, and cottonseed oil deserve a closer look, and shares the fascinating history behind cottonseed oil—including its early industrial use before becoming part of the American food supply.
But this conversation goes far beyond seed oils.
Cherie shares the personal health crisis that first led her to juicing and whole-food nutrition, why she believes vegetable juicing can be especially beneficial for adults over 40, and how to make juice without overloading it with sugar. She also explains her 80/20 approach to juicing—80% vegetables and 20% fruit—and addresses one of the biggest questions about juicing: What about the fiber?
You’ll also discover:
- Why Cherie considers inflammation such an important factor in healthy aging
- The difference between juicing and smoothies
- Healthy fats and oils she recommends instead of highly processed seed oils
- Foods that can help increase your omega-3 intake
- The role of hydration as we age
- Practical ways to make juicing fit into a busy lifestyle
- Cherie’s thoughts on weight management and GLP-1 medications
- What she learned during 13 years working with the late George Foreman and representing the George Foreman Grill
- The one simple change Cherie recommends making this week to help add more life to your years
If you’re over 40 and want to make more informed choices about the foods and oils you’re putting into your body, this is a conversation you won’t want to miss.
ABOUT CHERIE CALBOM
Cherie Calbom, known worldwide as The Juice Lady, is a whole-food nutritionist and the author of 36 books, including the bestselling Juicing for Life. She has spent decades educating people about juicing, nutrition, inflammation, and healthy living.
Learn more about Cherie and her work at JuiceLadyInfo.com and follow her on social media @JuiceLadyCherie.
ABOUT SIX WEEKS TO FITNESS
Six Weeks to Fitness with Vince Ferguson brings you conversations and practical strategies designed to help adults 40+ stay strong, energized, independent, and fully engaged in life.
If you enjoyed this interview, follow Six Weeks to Fitness and share this episode with someone who could benefit.
And remember: Stay healthy. Stay strong. Keep adding more life to your years.
FULL INTERVIEW TRANSCRIPT
Six Weeks to Fitness with Vince Ferguson
Vincent Ferguson: Welcome to Six Weeks to Fitness, episode 242. I’m your host, Vince Ferguson. Today I’m joined by Cherie Calbom, known worldwide as “The Juice Lady.” Cherie is a whole-food nutritionist and the author of 36 books, including the bestselling Juicing for Life. Today we’re talking about the best foods and juices for healthy aging after 40, along with sugar, seed oils, healthy fats, and some practical things you can start doing right now to improve your health. Cherie, thank you for coming on Six Weeks to Fitness. How are you?
Cherie Calbom: Thank you for inviting me. I love your show. I love your term “healthspan.” I think we’re going to have a great show because we have control over that. It’s our decision: what we eat, how we exercise, think, and move. All of that is part of the whole picture for a healthy body and a healthy mind.
Vincent Ferguson: It seems like we’ve given up that power to someone else.
Cherie Calbom: Oh, my goodness. Who are we giving the power to? A lot of advertisers, for one. They make everything look very attractive and delectable, so we want to try those horrible foods that are loaded with chemicals, dyes, fillers, and additives. It’s processed, and we’re getting a whole bunch of refined carbohydrates in most packaged foods. We need real food. RFK just started a show with a chef cooking real food because people don’t know how to cook real food.
Vincent Ferguson: Isn’t that something? That’s really the key. What you put into your body determines how you look, how you feel, and how you think. Millions of people know you as The Juice Lady, but what first drew you into juicing and nutrition?
Cherie Calbom: I was really sick in my 20s. I had chronic fatigue syndrome and fibromyalgia, and I couldn’t work. I had to quit my job, move back home, sleep 12 hours a day, and I’d wake up feeling sick, like I had the flu all the time. I had a low-grade fever and ached all over. No doctor knew how to help me. With chronic fatigue syndrome and fibromyalgia, they still mostly manage those diseases, and people can continue to get worse. But I was determined to get well. I knew there had to be a way out of where I was.
I finally went to health food stores and talked to people there. They suggested that my diet was all wrong. I loved fast food and junk food. I liked to go through the drive-through at the end of the workday and get whatever came in a bag. I was a sugar addict, and I hated vegetables. No wonder I was sick, right?
I decided to go on a five-day vegetable juice fast because I had heard about juicing. I got my first juicer and did five days of just juices. On the fifth day, my body expelled a tumor about the size of a golf ball, with blue blood vessels attached. It looked like somebody had cut them. I call it God’s scissors or nature’s scissors. Fisetin, luteolin, and apigenin are three compounds that can affect angiogenesis, the growth of blood vessels to tumors. They’re right in our food, if we only knew the power of ingesting all these beautiful vegetables and getting an abundance of them through juicing – more than you could eat. You probably wouldn’t eat an entire bunch of celery, but you could drink it in one glass.
Celery is so rich in apigenin and luteolin, and the leaves are even richer. Who chomps on celery leaves? Not too many of us. But you can juice them along with the ribs and get those nutrients.
After those five days, I thought, “I’m going to be well tomorrow.” We think in terms of doing one thing and then we’re cured and can go on with our lives. But I wasn’t well yet. So I knew I had to stick with what I was doing and add food back in. I went to a plant-based diet and kept juicing. In three months, I woke up one morning and felt like somebody had given me a new body the night before. I felt like jogging. My body had been healing all along; that was the day I realized it.
I moved back to California and thought I could go back to my old way of life – pizzas, cheeseburgers, fries, shakes, going out with friends. I realized I couldn’t do that. This had to become my way of life if I wanted to be healthy. I had to design a program and adapt it to my lifestyle. Eventually, I went back to school and got a Master of Science in whole-food nutrition so I could be a credible source of information and help other people.
Vincent Ferguson: Would you say this is your mission in life?
Cherie Calbom: Yes. It is my life mission. I know this is why I’m here. We all have a mission and a purpose. There’s something we’re here to do to help mankind live better, think better, feel better, or act better. I’ve known for decades that this is my mission.
Vincent Ferguson: That’s beautiful. There’s nothing like knowing why you’re here. There’s a quote that says the two most important days of your life are the day you were born and the day you find out why.
Cherie Calbom: I love that. I couldn’t agree more. So many people don’t know why they’re here. My husband and I have done health and wellness retreats for 15 years, and that’s something we’ve tried to address a lot: “Who am I? What is my purpose?” He’s a psychotherapist and behavioral medicine specialist, and we’ve tried to help people find their purpose.
What I’ve found is that if you don’t know your purpose, it doesn’t compel you forward to make the sacrifices you need to make to be healthy – which, in the end, I don’t consider sacrifices at all. I haven’t had a dessert in decades. I don’t even go near it; I look at it as poison. In the beginning, it was a sacrifice. Now it’s a choice and a way of life. I know I feel fabulous when I don’t eat things like that and a whole bunch of other junky foods.
We won’t make those changes and choices if we don’t know why we’re here – if there isn’t something compelling us to get off the couch and stop eating chocolates, chips, or whatever our favorite snack is.
Vincent Ferguson: A lot of people watching are in their 40s, 50s, 60s, and beyond. Why does juicing become especially important at this stage of life?
Cherie Calbom: The older we get, the harder it can be to stay healthy. Many people have compromised digestive tracts. Most of us weren’t fed the perfect diet growing up. We grew up on boxed foods, fast foods, and things that weren’t always real whole foods, and that has impaired many people’s digestive systems.
Juice is broken down so well that it can help bypass digestive problems and get right into your system. Even if you have a problem gut – maybe irritable bowel syndrome, leaky gut syndrome, or your digestion just isn’t great – juice is broken down and can start feeding your cells.
With raw juices you’re getting vitamins, minerals, enzymes, biophotons, phytonutrients, and antioxidants. Biophotons come from the sun; plants absorb them, and when we eat or juice the plants, we’re getting those photons. They feed the mitochondria of your cells, those little energy units that produce ATP.
A lot of people aren’t getting biophotons because they don’t eat anything raw or very lightly cooked. They’re also missing other nutrients that feed the mitochondria. Most people tell me when they start juicing, “I feel a little better. I have a little more energy.” That’s what we want. We want you energized so you can make a real meal for dinner instead of just putting something in the microwave from the frozen-food section. Make some real food in your kitchen. Then you’re going to feel better, sleep better, wake up feeling better, and feel like exercising. It’s a good circle – a spiral up instead of a vicious spiral down.
Vincent Ferguson: When you first try to change your eating habits and start juicing, it can seem difficult. Why is that?
Cherie Calbom: Change is hard for everybody. We innately don’t like change. We like the little rut we’re in because it’s familiar. We may not be happy in it, but we know it.
Psychologists and behavioral medicine experts will tell you that people inherently don’t like change. Something new comes along and we have to think about it, make extra effort, and create a new habit. After a while, it becomes a habit – a new lane you’re in.
In the beginning, it’s hard. We have to figure things out and maybe get some new equipment, like a juicer. And you need to get a good juicer, not one you’ll hate and stop using soon after.
The one I love is the Nama J2. It’s fabulous because it has two chambers. The upper chamber is where you put your chopped produce, and it doesn’t have to be cut into tiny pieces. You chop it enough to get it in there, close the lid, turn it on, and walk away. It juices for you. You don’t have to stand there feeding the produce in. It’s cold-pressed, quiet, fast, and easy to clean. Those are the boxes you want to check when you’re looking for a juicer. If you use my code JUICELADY, you get $60 off and free shipping.
I encourage people to juice because I always say: You will never know how good you can feel unless you give juicing a try. There are skeptics who wonder whether it’s worth the time, effort, and shopping for produce. It is so worth it. You feel so good when you do.
Vincent Ferguson: I believe you. I have a Jack LaLanne juicer from back in the day.
Cherie Calbom: It’s time to upgrade that a little bit!
Vincent Ferguson: I’ll have to look into that and use your code, JUICELADY. What do you think is the biggest misconception about juicing for people over 40?
Cherie Calbom: I hear this a lot: “There’s too much sugar in juice.” People ask me, “Why would I want to juice? There’s just too much sugar.” I say: Don’t juice just fruit. If you have a big glass of orange juice, some people can handle that, but a lot of us can’t.
Use the 80/20 rule: 80% vegetables and 20% fruit. For a glass of juice, you might use a cucumber or zucchini because both are rich in juice, then add an apple. I love ginger; I put ginger in everything. It adds spice and flavor, and it’s anti-inflammatory. We want to keep inflammation down and keep our heart healthy.
You could add a little lemon to freshen things up, or a carrot or two. Play around and see what you like. I don’t usually put beets and carrots in the same recipe because they’re both higher-sugar vegetables. You might also add a leafy green such as kale or chard, which gives you many minerals.
When people say there’s too much sugar in juice, they aren’t usually thinking about what I just described, or a big glass of celery juice. Celery juice was very popular a few years ago. I reviewed studies on celery and found research suggesting benefits related to blood sugar, blood pressure, cholesterol, and cancer-related mechanisms.
If you can tolerate the taste of celery by itself, have it on an empty stomach. If you can’t, add something to it. Put some apple with it, maybe lemon and ginger, and drink it down.
Vincent Ferguson: That sounds really good. It’s like nature’s candy.
Cherie Calbom: It is. Nature’s best. The other thing people say about juicing is, “It has no fiber.” That’s not true. It has soluble fiber; the insoluble fiber is separated out.
Eat a high-fiber diet. Your glass of juice isn’t the end-all for getting your fiber for the day. It’s for getting vitamins, minerals, enzymes, phytonutrients, and biophotons. Think of it as a big liquid supplement of nutrients your body can absorb easily. Get your insoluble fiber from vegetables, fruit, whole grains, and so forth.
Vincent Ferguson: Those are two of the biggest misconceptions I hear about juicing. Personally, I juice, although not as often as I used to. I’m trying to get back to it. I do have a smoothie every day. Is having a smoothie every day too much?
Cherie Calbom: No, you can have a smoothie every day, depending on what you’re putting in it.
Vincent Ferguson: I use mostly fruit. No vegetables.
Cherie Calbom: I’d start tucking in something. Spinach blends very well in a smoothie, and parsley does too. Softer leaves blend quite well.
A lot of people say, “Shouldn’t I just make a smoothie so I get all the fiber?” Smoothies are great and have their place, but we don’t usually blend tougher vegetables that are really rich in fiber because the texture can become mushy and not very palatable.
That’s where juicing helps you get many beautiful vegetables you might never eat. A lot of people wouldn’t choose a big fennel with the fronds and stem, or a broccoli stem, or a big leaf of chard or kale. You can juice those. This allows us to get a lot of vegetables we might not otherwise try, and all the nutrients in them.
There’s also research on synergy – how different combinations of vegetables and fruit work together because they offer different nutrients and can be more powerful together than alone.
Vincent Ferguson: And you wrote a book about this.
Cherie Calbom: I did: Juicing for Life. That’s my book covering 50 different ailments. You can use it almost like a physician’s desk reference. Look at what ails you – headache, insomnia, high cholesterol, cancer, diabetes – and you can find juices, diet, nutrients, and other lifestyle interventions that may help.
Vincent Ferguson: What about asthma?
Cherie Calbom: It’s in there. I have recommendations. With asthma, you want to cut down on inflammation, so ginger and turmeric can be good friends. They’re both anti-inflammatory.
Vincent Ferguson: As we get older, a lot of people talk to me about low energy and digestive issues. What about weight loss? Can you speak to that when it comes to juicing?
Cherie Calbom: Yes, and I’m glad you brought that up because too many people are relying on GLP-1s, and there can be issues with that, including gastrointestinal and other concerns. I think we’re going to hear more about adverse experiences over time.
What we want is to design a program that works for life and helps us not be so hungry. I was just working on my newsletter about hormones like ghrelin and leptin. We want to bring down the signals that cause us to want to eat more and improve the signals that curb our appetite.
We also want to avoid things that contribute to inflammation because an inflammatory system can get us out of balance, craving the wrong things and not feeling satisfied after eating.
First, we want real, live food. That’s where juices can be helpful. My morning starts with juices, and then I make a smoothie with fresh vegetable juice. Just before our show, I had a green smoothie made with cucumber, fennel, and ginger. I poured it into my Vitamix, added a big avocado, blended it, and shared it with my husband. I put sunflower seeds on top because I like a little crunch. They’re like croutons to me. It was very energizing, and I’m not hungry at all.
I did a Pilates class this morning. I only had a few seeds and some peppermint tea beforehand. Then I had my smoothie, and I’m still not hungry.
When we start getting live foods, it sends a message to our body that it’s satisfied. But we also need good fat and protein. We need the right kind of carbohydrates – not refined carbohydrates, but vegetables, especially complex, high-fiber vegetables such as broccoli, cauliflower, Brussels sprouts, and kale.
Vincent Ferguson: That brings us to seed oils.
Cherie Calbom: Seed oils have been shown in studies to be associated with inflammation and obesity. It’s a hot topic right now. On TikTok and Instagram, there’s a lot of conversation about seed oils, but it’s often in 60- to 90-second sound bites, so people can get confused.
The seed oils I’m talking about include corn, soy, canola (rapeseed), safflower, sunflower, grapeseed, rice bran, cottonseed, and peanut oils. Some people refer to them as the “hateful eight plus one.” You want to be cautious about oils often labeled simply as vegetable oil.
The oils I recommend are olive, coconut, and avocado. I suggest replacing the other oils in your pantry. Corn, canola, and soy are also commonly genetically engineered crops. If you go to olive, coconut, or avocado oil, I believe that can help you cut down on inflammation.
Coconut oil is dominated by medium-chain triglycerides, or medium-chain fats. Years ago, I wrote The Coconut Diet. Coconut oil had been demonized for decades, then in the early 2000s people began talking positively about it again. It was once regarded very differently before it fell out of favor. You can also use ghee, which is clarified butter.
Vincent Ferguson: After someone watches this show, they’re going to go into their kitchen, read labels, and probably discover that many of their products contain seed oils. What should they do?
Cherie Calbom: We have to read labels. I shop with a little magnifying glass with a light on it, or I use my phone to take a picture of a label and enlarge it.
Look for items that use olive, avocado, or coconut oil rather than corn, soy, canola, or generic vegetable oils. More manufacturers are offering alternatives now. At Costco, for example, you can find organic popcorn with olive oil and sea salt. You can find chips made with avocado or olive oil and sea salt, salad dressings made with olive oil, vinegar, and spices, and even olive-oil mayonnaise. You can find crackers made with alternatives to seed oils, too.
You have to hunt a little harder. It isn’t every brand you pull off the shelf, but as consumers vote with their wallets, manufacturers will offer more choices because they want to sell their products.
Vincent Ferguson: So you’re saying seed oils can contribute to inflammation and obesity.
Cherie Calbom: Yes, and in my latest book, The Truth About Seed Oils, we have a whole chapter on how seed oils may contribute to conditions including obesity, cancer, diabetes, and metabolic issues.
Vincent Ferguson: If you go online, there’s certainly an argument from food companies and others saying concerns about seed oils are a myth. There’s a lot of pushback.
Cherie Calbom: There is. Let me paint a picture and let your listeners decide. Seeds are processed in large vats with high heat. Polyunsaturated fatty acids contain multiple double bonds that can be vulnerable to heat, light, and oxygen. High heat can contribute to oxidation. Then solvents such as hexane may be used during extraction, followed by deodorizing, neutralizing, and bleaching so the oil comes out light-colored, with little smell or taste.
Historically, cottonseed oil and other industrial oils had uses beyond food. My point is that these oils undergo substantial industrial processing before they reach the bottle.
During and after World War II, vegetable oils became increasingly prominent in the American diet and were marketed as modern cooking oils. At the same time, traditional fats such as tallow, lard, bacon fat, butter, red meat, and dairy were increasingly discouraged. Heart disease also rose dramatically over the ensuing decades.
I believe we need to focus more on inflammation and irritation in the arteries rather than simply blaming saturated fat and cholesterol. Sugar and smoking are also part of that picture. Heart disease remains the number-one killer in America.
My recommendation is to reduce heavily processed seed oils and choose oils produced in more traditional ways, such as olive, avocado, and coconut oil.
Vincent Ferguson: That’s something to be aware of. I noticed recently that some energy bars I buy advertise omega-3s. I took a deeper look at the ingredients and saw canola oil and palm oil. Even I can be led into thinking I’m eating something healthier than it really is.
Cherie Calbom: Absolutely. Follow the money, as they say. The seed-oil industry is a huge business and projected to grow substantially. You’ll hear that seed oils are rich in linoleic acid, which is an essential fatty acid. That’s true, but I don’t believe we need it in the amounts many people are getting.
We want a better balance between omega-6 and omega-3 fats. Many Western diets contain far more omega-6 relative to omega-3 than is ideal. We need to lower excess omega-6 intake and increase omega-3s. That can help bring balance and reduce inflammation.
Some studies also point to lower LDL in people consuming more linoleic acid, but LDL isn’t the whole story. What we want are foods, oils, and fats that support lower inflammation in the body.
Vincent Ferguson: Inflammation is the key. We can increase omega-3s by eating fish such as salmon, right?
Cherie Calbom: Yes – salmon, trout, sardines, and mackerel. For people who don’t like fish, there are other options. Walnuts are high in omega-3s. You can use walnut oil, but it should stay cold; don’t cook with it, and refrigerate it after opening. Sprinkle walnuts on a salad, put them in a smoothie, or make walnut milk.
There’s also flaxseed and flaxseed oil. Grind flaxseeds because they have a very hard outer coat. Sprinkle ground flax on a smoothie or salad, or take flaxseed oil. Hemp seeds and hemp seed oil are also good options.
Egg yolks can contain omega-3s, particularly from pasture-raised hens. We were told for decades to throw egg yolks away. Recent observational research has also looked at egg consumption and cognitive outcomes. So have an egg.
Vincent Ferguson: Does it matter whether the egg is scrambled or boiled?
Cherie Calbom: If you want to preserve a softer yolk, you might choose a soft-boiled, over-easy, sunny-side-up, or poached egg. But if you only like scrambled eggs, have scrambled eggs. If you need a hard-boiled egg for work, have it. Don’t let the “best” preparation discourage you from eating the food in a way that works for you.
Vincent Ferguson: Good advice. Now, what about hydration? It’s important that we stay hydrated. Where does drinking water fit into all of this, especially if you’re juicing?
Cherie Calbom: Water is so important. Many people are dehydrated and don’t even know it until they get thirsty. We should be drinking plenty of water every day. I’m in Arizona, and it’s very hot right now, so I need even more. I drink water all day long.
Water is important for our mental capacity and our muscles. It helps conduct and transport nutrients throughout the body, so we don’t want to be dehydrated.
I had a professor who was also a naturopathic doctor and a graduate of Bastyr University. He told us about a patient whose wife sent him in. The man didn’t really want to be there and had a lot of things wrong with him. The doctor finally said, “Let’s start from a very simple place. This week, add one more glass of water to your diet.” He could do that. By the end of the year, he was drinking the water he needed, had followed the doctor’s other recommendations, and had improved dramatically.
Start with a glass of water. Increase it gradually. Make sure you’re getting adequate water every day and see where that leads you.
Vincent Ferguson: If you’re juicing, do you need more water or less water?
Cherie Calbom: Juice does contribute fluid, so some people may drink a little less plain water when they’re having a couple of glasses of juice. The important thing is to stay adequately hydrated overall.
Vincent Ferguson: Do you recommend someone starting out juice twice a day?
Cherie Calbom: That would be wonderful. You can have them all at once if that works for you. I start my day with juice and do several different types because I mostly don’t juice later in the day.
Some people are so busy they can’t juice every day. Big-batch juicing has become popular. Some people make larger batches at one time, refrigerate them for a couple of days, or freeze some. You can freeze juice in small glass canning jars – just don’t fill them all the way to the top because they can overflow or burst in the freezer. Pull a jar out the night before or in the morning.
Vincent Ferguson: I’ve heard people say you have to drink juice immediately after making it or it will lose nutritional value or enzymes. Is that true?
Cherie Calbom: You do lose something the longer it sits. Fresh is best. But if you’re keeping it refrigerated and covered in a glass jar, you’re still going to retain a lot. Make it work for your life.
It bothers me when people say you have to be perfect and make it right now and drink it immediately. Yes, that’s ideal, but if you can’t do that, it’s better to use the next-best option and still get nutrients you might not otherwise get.
Vincent Ferguson: I’m watching the clock and only have a few more moments with you. You had the opportunity to work with the late George Foreman as his personal nutritionist, and he was a fan favorite of mine. I admired him. What was it like working with George, and what did that experience teach you about helping people make healthier food choices?
Cherie Calbom: I worked with George for 13 years, represented the George Foreman Grill, and worked with George personally. He was a lovely person – the “gentle giant,” as some people called him – and often soft-spoken behind the scenes.
I was in the first iconic infomercial that captured the world, and I did the cooking on the grills in that infomercial. George was funny. He had this dry sense of humor and would suddenly come up with these funny little one-liners. He was great to work with on set.
He was very into health. That’s why he wanted that grill. He wanted to drip away the fat and cook burgers and vegetables. We did a lot of grilling with vegetables on the side and meat on the grill. I remember him on set munching on grilled vegetables as we were presenting the grill.
Vincent Ferguson: Cherie, for people who want to learn more about you, your books, your programs, and everything you’re doing, what’s the best way for them to connect with you?
Cherie Calbom: Please come to JuiceLadyInfo.com. That’s my website, where you can get a free e-book, The 7 Anti-Inflammatory Juices, which is right in line with what we’ve been talking about today. You can also check out the juicer there, and my code is listed.
If you want to learn more about seed oils, visit TheTruthAboutSeedOils.com or access that information from the Juice Lady homepage. There’s a free 21-day meal plan and e-book. You can also find information about the Seed Oil Scout app.
Follow me on social media @JuiceLadyCherie – C-H-E-R-I-E. I post at least one reel every day with tips and recipes. Sign up for my newsletter, too. There’s free information all the time. Come follow me.
Vincent Ferguson: I’m definitely going to follow you. This has been amazing. I have one more question that I ask in my Healthspan Interviews. If someone watching or listening today could change one thing this week to add more life to their years, what would you tell them to do?
Cherie Calbom: I can’t say anything else but juice, because I’m The Juice Lady. Add a glass of juice. “One glass of juice a day can change your life” is my motto. Add a glass of juice to your diet each day that you possibly can.
Vincent Ferguson: I think that’s a great way to end our conversation. On behalf of my organization, Body Sculpt of New York, and Six Weeks to Fitness, I want to thank you for coming on the show and sharing your expertise and knowledge with my audience.
Cherie Calbom: Thank you, Vince. It has been great to be part of your show. I love what you’re doing. I love Healthspan. It’s fabulous, and congratulations on your new magazine.
Vincent Ferguson: Thank you. And to everyone watching or listening, thank you for joining us on Six Weeks to Fitness. If you enjoyed this conversation, please like, subscribe, and share it with someone who could benefit.
And remember, if you prefer to listen on the go, the Six Weeks to Fitness Podcast is also available on Apple Podcasts and Spotify.
Until next time, I’m Vince Ferguson. Stay healthy, stay strong, and keep adding more life to your years. God bless. Cherie, thank you so much. This has been fantastic.
Cherie Calbom: You’re welcome. It was a fun show. I really enjoyed it.
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