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On a GLP-1, you're eating about 30% less, but your body still needs 100% of its nutrition, and that changes what every meal has to do.

Ana Reisdorf, registered dietitian, is joined by Bruno Didier, CEO of CookUnity Business, and Kristy Del Coro, a registered dietitian and trained chef who sets the nutrition standards for CookUnity's GLP-1 meal line. They break down why a "GLP-1" label on packaged food doesn't guarantee it's healthy, why you don't need 40 grams of protein at every meal, and how a meal service can be a stepping stone to cooking better on your own.

IN THIS EPISODE
- What actually makes a meal GLP-1 friendly (protein and fiber minimums, lower saturated fat and sodium, no spicy or fried foods)
- Why you don't need 40 grams of protein at every meal on Ozempic, Wegovy, or Zepbound
- How to get 100% of your daily nutrition while eating 30% less on a GLP-1
- Whether a "GLP-1" label on packaged food really means it's healthy
- Using prepared meals as a stepping stone to cooking healthy food yourself

ABOUT THE GUESTS
Bruno Didier is CEO of CookUnity Business, where he leads partnerships with corporations, hospitals, and healthcare organizations to deliver chef-crafted, medically tailored meals at scale. Originally from Lyon, France, he has spent the last decade at the intersection of food, health, and technology, founding and scaling companies like Trackin and Mobydish. At CookUnity, he focuses on advancing Food as Medicine, developing GLP-1-aligned meals, and building solutions that pair culinary excellence with clinical impact.

Kristy Del Coro, MS, RDN, LDN is CookUnity's Culinary Nutritionist and co-founder of the Culinary Nutrition Collaborative, a continuing education and consulting company that bridges nutrition science and the kitchen for health professionals. With over 15 years of experience pairing clinical nutrition with professional culinary skills, she partners closely with CookUnity's chefs to optimize the nutritional profile of their meals and leads the platform's specialized health menus and its emerging Food is Medicine program — integrating culinary artistry with clinical nutrition to redefine how people experience food as part of their care.

CONNECT WITH COOK UNITY
Website: https://www.cookunity.com
Business / B2B: https://www.cookunity.com/business
Clinical Advisory Board: https://www.cookunity.com/business/clinical-advisory-board
YouTube: https://www.youtube.com/@cook-unity

SPONSOR
Tyde Wellness — licensed providers who adjust your dosing as your body changes, plus a real care team and nutrition guidance built for GLP-1s.
https://tydewellness.com/GLP1Hub — code GLP1Hub50 for $50 off your first month

CHAPTERS
00:00  Every Bite Has to Do More
01:27  Meet Bruno and Kristy
04:06  Why "Diet Food" Doesn't Have to Be Boring
07:38  Protein, Fiber, and What Actually Matters
10:19  Learning to Enjoy Food Again
13:40  From Prepared Meals to Cooking Your Own
19:07  Food as Medicine vs. Food as Food
25:48  A GLP-1 Label Doesn't Mean Healthy
27:20  Could America Eat More Like Europe?
29:27  Where to Find Cook Unity

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*The content of this show is for informational purposes only and does not constitute medical advice. The goal of this show is to provide various points of view about GLP-1 Medications. The personal and professional opinion of the guests and their content does not necessarily reflect the opinion of Ana Reisdorf or GLP-1 Hub.