Magnesium is involved in far more than muscle cramps. Digestion, mineral absorption, fatigue, hydration, and vitamin D balance all enter the conversation.
Wheat sensitivity may not be as simple as “all wheat is bad.” Food quality, geography, digestion, and individual response can change the story dramatically.
That flavorful liquid left at the bottom of your salad bowl may be doing more than you think. John Paul uses a memorable client story to connect digestion, food quality, and the little details that can make a nutrition plan work better.
Part two moves into digestion, dairy, eggs, acidity, and food combining. The value here is not generic nutrition advice—it’s the kind of practical nutrition detail serious trainers can use with real clients.