Hey folks, this is Abel James, and thanks so much for joining us on the show.

Why do fancy restaurants fill their meals with junk oils, high glycemic sugars and carbs, chemical preservatives, and worse?

With rampant food inflation and razor-thin margins, even the fanciest, most exclusive and expensive restaurants can't resist the tendency to cut corners on ingredient quality.

That means that no matter how much you spend on eating out, with few exceptions, you're still getting food of shockingly low quality.

So how do high-profile celebrities in the rich and famous achieve such dramatic transformations?

And are regular Joes and Janes like us actually better off without private chefs and nutritionists?

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