#55 - How chef Paul Canales' journey with CGMs changed the way he thinks about food | Paul Canales & Ben Grynol

For a chef, flavor is everything. But what happens when one starts wearing a Levels CGM? In this episode, Levels Head of Growth, Ben Grynol, chatted with Paul Canales, Head Chef of Duende Restaurant in Oakland, California. They discuss how wearing a CGM has changed his perspective on the way he crafts dishes and his views on when and how to indulge. Get Your Free Ultimate Guide to Glucose: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://levels.link/itc⁠⁠⁠⁠⁠⁠⁠⁠⁠ Levels helps you see how food affects your health, empowering you with the tools needed to achieve health goals and improve healthspan. Levels Members gain access to the Levels app and continuous glucose monitors (CGMs), providing real-time feedback on how diet and lifestyle choices impact your metabolic health. Look for new shows every month on Levels - Inside the Company, where we have in-depth conversations about how the Levels startup team builds a movement from the ground up in the health and wellness tech industry. 🎙 What Paul Canales & Levels’ Ben Grynol discuss: (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