In this episode of Qredible Live, we sit down with Jocelyn Wells, MS, RDN, Head Dietitian at Fodzyme, to explore how enzyme-based solutions are reshaping digestive health and supporting those following a Low FODMAP lifestyle. Jocelyn shares clinical insights on managing IBS and FODMAP sensitivities, the science behind targeted enzyme therapy, and why transparency matters in the supplement industry.

Full Episode Transcript

[00:00] Faith: Hi and welcome. Welcome to season 3 of the Qredible Broadcast. Today we're joined with Jocelyn Wells. She guides healthcare professionals with Fodzyme, leading clinical education, marketing, and compliance. And of course, Brian Fitzpatrick, CEO of Qredible.

[00:50] Brian Fitzpatrick: All right. Well, thank you, Faith, and welcome, Jocelyn. I've been looking forward to this episode for many, many reasons. First of all, I think this is an amazing product and I think this is sort of a game-changing, life-changing product for a lot of people who deal with, let's call them gut issues, right? So just to sort of set the tone for the show, I'm wondering if you could just sort of give us some background on what is Fodzyme, what issue is it solving relative to gut health so our listeners understand a little bit more about the product.

[01:20] Jocelyn Wells: Great. Sure thing. And thank you, Brian, for having me. Fodzyme is a digestive enzyme for FODMAPs. What FODMAPs are are fermentable carbohydrates. So, it's an acronym that describes different families of these carbohydrates. They're found in some of the most nutritious, balanced kind of plant-based foods. Garlic, onion, wheat, beans, even dairy has FODMAPs in it. And the trouble with these FODMAPs is that they kind of pass through the digestive tract. They land in the colon where they get fermented and that fermentation creates a lot of gas and then leads to these lower GI symptoms like bloating, abdominal pain, changes in bowel movements.

[02:09] Jocelyn Wells: So for people with these issues, the common advice is to avoid those high FODMAP foods. But the challenge is that FODMAPs are just about everywhere and they're nutritious. So, you actually want to include them in your diet. So the role of Fodzyme is to help you tolerate those foods instead of have to avoid them and lose out on not just the nutritional benefits of eating FODMAPs, but also just the ability to eat the foods you love and dine out and not have to worry about following a restrictive diet.

[02:38] Brian Fitzpatrick: That's amazing because I think the main thing is you don't want to change the taste of the food you're eating. Right. So this really gives you the ability to sort of eat those foods without impacting the taste of those foods but also get all the benefit of it.

[02:56] Jocelyn Wells: Exactly. The enzymes work right on the food itself. They start working as soon as they come in contact with the FODMAP to essentially neutralize them so that they're not going to cause all of that trouble they otherwise would.

[03:10] Brian Fitzpatrick: Well, that's amazing. And so one of the things that we're really following at Qredible is we're seeing sort of this huge shift from prescription meds right and in this particular case like prescription only GI solutions you know a shift towards now a nutraceutical right an over-the-counter product that you can more easily purchase especially with these gut function disorders and issues that a lot of people suffer from and it's not a pleasant thing to talk about or experience. So from your vantage point you know what do you think is driving patients and clinicians towards these solutions instead of sort of these traditional pharma therapies?

[03:53] Jocelyn Wells: Yeah it's a great question. It's definitely a trend that we're seeing. I think one thing driving it you know when we think about IBS and the prescription options out there, IBS is a very heterogeneous kind of condition. So the medications are not that effective. Sometimes you look at the data and it's what 10, 20% impact over placebo which is pretty marginal. And considering they come with side effects, you know, patients are rightfully so pretty frustrated that they're taking this sometimes expensive drug and not seeing those results.

[04:23] Jocelyn Wells: So, I think it's some of that frustration with the prescription options, the lack of efficacy, and really just wanting something that's more natural to not be reliant on a drug for the rest of your life. There are a lot of tools out there that, you know, if you ask us, have been kind of overlooked by the medical field because sometimes they're just looking to prescribe something or do another test and another test and that's not quite giving the answers or the relief that patients are looking for. So that's where kind of diet and lifestyle tools really play a big role, especially when we think about things like IBS, bloating, those just kind of chronic hard to pinpoint digestive issues, right?

[04:54] Brian Fitzpatrick: And everybody sort of knows that I'm a big fan of supplements and nutraceuticals with respect to wellness because my goal was to get off of pharmaceuticals and I've said it time and time again. I got off a lot of pharmaceuticals because of these types of supplements and but one of the things about it is you know there's good companies out there and there's bad companies out there. There's good companies that are doing the right things and then there's copycat companies that see what you're doing. Say, "Okay, well, let's develop something that doesn't really work, but we're going to make people believe it so we can make some money."

[05:38] Brian Fitzpatrick: So, we do know that consumers are looking for transparency. They're looking, right? They're looking and reading labels and they're questioning marketing and they want to know who to trust. So how do you sort of in the positioning of marketing the product of you know how do you bring forth trust and promoting this product?

[06:07] Jocelyn Wells: Yeah. So you know there's so many different layers there. You know when it comes to product development we're always sourcing from top quality partners that really need to meet all of our standards. One of the enzymes in our formula is a fructan targeting enzyme. That's one that we've developed ourselves. So we've done in vitro testing on it to really show and publish, you know, peer-reviewed data showing that it's breaking down the FODMAPs in the way that we say they are in a simulated human digestive tract, which you couldn't kind of quantify FODMAP breakdown in a human body, but you have some benefits when you're doing this kind of testing in a simulated digestive tract. So that's one way that we show the efficacy of the enzymes.

[06:38] Jocelyn Wells: We do a lot of third-party testing. You know, every batch of ours is tested for heavy metals, contaminants, kind of this long list of things that you would very much want to not have in a supplement. So that's important for us. And then certifications also play a role. You know, one of the first certifications that we got when launching our product was low FODMAP certification.

[07:14] Jocelyn Wells: So, not only do we break down FODMAPs, we're also certified low in FODMAPs by the two biggest testing and certification organizations, which are FODMAP Friendly and Monash University. So, that confirms we're also, you know, low in the trigger that patients are worried about. And then beyond that, you know, we're always just listening to our customers and hearing what's important to them.

[07:38] Jocelyn Wells: A new certification we got recently was kosher certification because we really heard that that's something that matters to them. As we kind of layer on and just go through more certifications, it's always kind of this process of, you know, hearing what is important to people, what kind of standards do we want to hold ourselves to as we continue to build and source our product and making sure that yeah, everything is just meeting the demand that customers have and being able to grow into new markets.

[08:09] Jocelyn Wells: You know, one that's maybe on our radar in the future is for sport certification. So, athletes have even additional barriers and bars, I'm sure you're familiar with some of them like NSF. So, maybe that's something that's in our pipeline next. And so, just continuing to evolve.

[08:27] Brian Fitzpatrick: Interesting. Interesting. And so I mean so what I'm hearing is first of all you're not just this blend it's a this is a targeted sort of with your fructans it's very targeted and a lot of research has been done behind that a lot of peer review research which is great. So and you make that transparent on your website as well. Is that correct?

[08:51] Jocelyn Wells: Yeah very much so. It's really important to us to be able to have this data to guide our decisions but also to be able to share it with customers and clinicians. You know providers play a huge role in our strategy to reach new audience to reach the right audience the people who can truly benefit from our product.

[09:12] Jocelyn Wells: And when you're working with healthcare providers, they really want to see all of the data on transparency around the product, the clinical impact, what to expect with patients, which patients to use it with. The more data you have, the better in every situation.

[09:31] Brian Fitzpatrick: Yeah. And I think that's important because, you know, when you're working directly with dieticians or gastroenterologists, right? I just remember my gastro telling me it's like you know this is really not an exact science because everybody's different in how they process foods internally. But you know I didn't hear of this years ago so this is fairly new right when I talked to my gastro and you guys are somewhat of the first here in creating this.

[10:02] Jocelyn Wells: Yeah, I mean it is and it isn't. The low FODMAP science is very clear and strong. There's thousands of studies showing that FODMAPs are very common triggers for people with IBS, but also just bloating. And you know, the people who raise their hands and say, "I don't feel great after a burrito, after a pizza, after a pasta." You know, maybe you don't have that IBS diagnosis, but FODMAPs are definitely playing a role in driving those symptoms. So FODMAP awareness is something that everyone should have on their radar. It's only going to continue to grow. I would make an analogy to kind of where gluten was 10 years ago. It's now such a common term and I think soon FODMAPs will be in the limelight like that because the prevalence of FODMAP intolerance is just magnitudes larger than it is with gluten.

[10:59] Jocelyn Wells: You know, one in about 100 people have celiac disease. Two-thirds of Americans complain of bloating and these chronic lower GI symptoms. So FODMAP awareness and the low FODMAP diet just stands to help so many more people.

[11:19] Brian Fitzpatrick: I think before I went on a gluten-free diet, I would probably try this first because I don't like changing the food I eat. Right. Yeah.

[11:19] Jocelyn Wells: And that's the challenge. Gluten-free diet is also a really just fascinating one. I mean it to nerd out for a moment on the science. You know wheat is a really tricky food. It has both gluten and FODMAPs in it. So people who go gluten-free, they cut out wheat from their diet. They think they're feeling better because it was the gluten that was triggering symptoms, but they've also simultaneously cut out fructans that FODMAP.

[11:42] Jocelyn Wells: So, the data is really showing that for the vast majority of people who think that it was actually gluten, it's really the fructans. And so you don't need to eat gluten-free. You can just be more targeted in your choices knowing that it's the FODMAPs that are triggering for you.

[12:05] Brian Fitzpatrick: You know just managing that makes—I've been having this discussion with so many people that you know they have these issues and they're like I think I'm gluten intolerant so I'm going on a gluten-free diet. I'm like all right well good luck with that. And then I see them like three weeks later and they're miserable. I mean they're just not happy at all. And it's like how's that working out for you? They're like it's not. So what's interesting though is but they're suffering so badly that they're just grabbing at anything they can to figure this out. So it's interesting to hear that you know they sort of mimic or mirror similar things. So this is an alternative to certainly try before going to that degree. I think that's what you're saying right?

[12:44] Jocelyn Wells: Very much so. And so you know the traditional low FODMAP diet it has three phases. You cut out a lot of FODMAPs just for phase one and then the goal is to really learn what you're tolerant to and you know what you want to keep restricting so you can build a more diverse expanded diet. It's not about cutting out FODMAPs forever.

[13:14] Jocelyn Wells: It's just about figuring out your personal triggers and then being empowered to now build a diet that helps you manage your symptoms or use a tool like Fodzyme to help you have those foods without the symptoms they would otherwise trigger. So, it's all about getting that data and learning your body.

[13:32] Brian Fitzpatrick: Yeah. It's interesting, too, because I know sort of with your background and what you're doing to really help the company, the company's got to be careful about what claims they make and what they say and this is the line that a lot of nutraceutical supplement companies sort of walk because it's like FDA indicates well because it's not a drug you don't have clinical trials you can't make these claims even if you know the claims are true right and people are experiencing this benefit you just can't say it so one of the things obviously and I talk all the time about what Qredible does is Qredible helps the banking institutions that are providing credit card processing and banking for companies like yours to make sure that they're not making those claims because of chargebacks, right?

[14:05] Brian Fitzpatrick: Because you can't—people say, "Oh, well, this said it's going to solve this and it didn't, so I want my money back." Right? And that's the way they look at it. Of course, the FDA is looking at it more from a medical perspective. So, how do you balance that? Because some of it's frustrating because you know that your product really does help in these areas, but you just can't say it. How do you navigate that tension between what the science suggests or because you don't have the quote unquote drug approval or clinical trials, but what your customers are actually experiencing. I see a lot of Trustpilot stuff on your website where the customers are saying it, right? And sometimes they're crazy about that, too. Even if the customer is saying it, they're saying, you know, no, no, no. So, how do you balance that tension?

[14:54] Jocelyn Wells: Yeah, I mean it's exactly that something to balance. There is a lot of nuance to it. There's certainly claims that we don't make as a dietary supplement. We're not for any kind of chronic disease or condition, you know, as a prescription drug would be. But within that realm, there's so many things we can say that, you know, as long as you're aware of the guardrails, making all of those kind of positive claims around supporting digestive health, improving tolerance to FODMAPs.

[15:37] Jocelyn Wells: There's so many benefits that we do provide that we can highlight. It doesn't hold us back.

[15:47] Brian Fitzpatrick: Yeah, it's just sometimes it's frustrating because you know like I know products that I'm taking I'm like I want to just wave the flag and say boy this solved this for me. This is wonderful, but you know, it's hard to say it, but I guess you can infer things like when you see advertising like don't be the life of the farty, right? Which is I had to laugh at one of your social media advertisements and it's great. Your marketing team's doing a really good job. So, you can infer something from that, right? Which is pretty cool.

[16:12] Brian Fitzpatrick: So, and you know, you highlighted sort of these tests and the science behind it and how you guys are spending the money to do these peer-review studies and you're getting the testings and the certifications. Can you walk us through what is tested and how you sort of—or you know not specifically you don't have to give me every item but I've noticed like this trend where people will put lab reports up on the website you know they'll provide evidence and so what are you testing every batch that's going out there is how are you doing that?

[16:32] Jocelyn Wells: Yeah, every batch that we sell is tested. It's looking for the contaminants. It's also looking at enzyme efficacy to make sure that the enzymes are active and going to work. We don't publish the results, but if anything ever didn't meet our quality criteria, it absolutely wouldn't go to market. So, it means that customers can just purchase the product feeling confident that it's meeting all of those standards.

[17:33] Brian Fitzpatrick: So if like a dietician or a GI professional wants to verify the quality for themselves, I mean how do they do that? Because obviously most consumers don't know how to read a certificate of analysis or testing or any of that kind of stuff. So how are you helping them so that they can get the data so they can tell patients like me you should try this?

[17:57] Jocelyn Wells: Yeah. What what's helpful for our clinicians or at least what we find is just to speak in terms of food you know instead of saying you know there's this many activity units and this is a single dose and these abstract values that who really knows what 10,000 DU even means. We often speak in terms of food. When we developed our fructan hydrolase you know the analogy or comparison to food in terms of the amount of FODMAPs we can break down is six garlic cloves worth. That's a pretty hefty dose of FODMAPs. So if people say what can I eat with this we're like well that's the amount that one dose will cover so kind of work within that knowledge and if you want to have your garlic knots or shrimp scampi like you know that our product can help you with that because it's been tested and proven.

[18:31] Brian Fitzpatrick: So like six garlic cloves for the whole package or just for one a single dose?

[18:56] Jocelyn Wells: For a single dose.

[18:56] Brian Fitzpatrick: Wow. So I can have like a garlic sandwich if I wanted to.

[18:56] Jocelyn Wells: Yeah. And another thing that's really important actually when it comes to at least enzymes like ours is mode of administration. You know, you can have as much enzymes, as infinite amounts, that you take as a pill separate from your meal, and if they don't come in contact with the FODMAPs, they're never going to break it down.

[19:18] Jocelyn Wells: So, not only do we develop our own enzymes, we've developed this novel mode of administration, which is a powder sprinkled right onto the food, and that's going to increase efficacy as well, because the enzymes need to come in contact with the FODMAPs so that they can break them down. So that's something we're always trying to kind of educate with people. No matter what product you're buying, when it's an enzyme, you need to make sure it's going to come in contact with the trigger food that you need support tolerating.

[19:35] Brian Fitzpatrick: So for someone living with IBS who's already tried like a low FODMAP diet, how does Fodzyme practically change their day-to-day life? So what kind of foods can they start bringing back into the mix and what boundaries still kind of matter?

[20:05] Jocelyn Wells: It's a great question because, you know, when it comes to these FODMAPs, again, the diet is about figuring out what your personal triggers are. So, for everyone, that will look a little bit different. For people with any sensitivity to the fructans, your garlic, onion, wheat, artichoke, lots of other foods, your GOS group, which is your beans, legumes, nuts, or dairy, Fodzyme is a tool that they would use to then be able to tolerate any of those foods and add it back to them.

[20:29] Jocelyn Wells: So if those are among their triggers, we're kind of a magic ticket to be able to eat those foods again. There's two FODMAP groups that we wouldn't be targeting. One is for polyols. So our magical amazing R&D team is working on something for that. So I hope that we have a new product launch to share sometime next year if not soon. And the other FODMAP that we wouldn't be supporting tolerance to is the fructose group.

[20:54] Jocelyn Wells: And those are just simple sugars that are really triggers only in excess of other kind of sugars. So as long as you're kind of balancing your fructose intake patients are usually okay.

[21:09] Brian Fitzpatrick: So this really the Fodzyme is really a great way to make low FODMAP kind of more sustainable and less like socially restrictive, right? So particularly around like you know travel, eating out because I know people that live with these conditions and I've suffered with these conditions. You got to be very careful about—I mean my wife jokes that I can create the photo guide for public restrooms, you know, between here and Las Vegas because you know you got to stop. One of the reasons I bought an RV by the way.

[21:53] Jocelyn Wells: You're not alone. There are apps out there to help people find toilets.

[21:53] Brian Fitzpatrick: Is there like a good bathroom app? There's got to be, right?

[21:53] Jocelyn Wells: There definitely is.

[21:53] Brian Fitzpatrick: You see that? Somebody took my idea. My wife just thought I was crazy about that. But anyway, we digress. But I mean, this is really I mean to me an amazing thing because the condition is very socially restrictive and this really helps you sort of figure out and bring these foods back and be able to sort of get back to living a regular life.

[22:26] Brian Fitzpatrick: And so you know to me like story and symphony and sort of what I would call sort of mission-driven companies are wonderful because I've always been a mission-driven CEO. You get this passion you get this idea and you just got to follow through no matter how difficult it is. And I think so what is the sort of the origin story of Fodzyme you know from the initial discovery to the founders and I'd like to hear about that.

[22:45] Jocelyn Wells: Yeah our story comes truly out of a personal journey. Our CEO and co-founder Angie has IBS herself. She went on a low FODMAP diet. Found it clinically effective. It helped her manage her symptoms but it was just so restrictive, all of those social eating scenarios, she just struggled and got really frustrated like so many people with IBS and FODMAP issues do. They're just frustrated. She said, "Why can't my body tolerate these foods?"

[23:10] Jocelyn Wells: And then, you know, thought of lactase, Beano, other kind of digestive enzymes. And for her, the fructans were the big trigger. She said, "I want to develop an enzyme to be able to tolerate fructans." So that led to a lot of R&D partnering with amazing microbiome researchers, enzyme researchers and developing our product which has three enzymes in it. The fructan hydrolase, the alpha galactosidase and the lactase.

[23:58] Jocelyn Wells: And so you know for her it became just a way to eat foods and feel normal like everyone else, be able to eat out socially, not have to stress and worry about, you know, either I'm going to eat this food and pay for the consequences later or just decline that dinner invitation.

[24:17] Brian Fitzpatrick: So, a dialogue I have with myself a lot. Am I going to eat this food?

[24:17] Jocelyn Wells: Yeah. And you know, the message we also want to share with people is you don't have to feel that way after a meal. You don't have to worry and just think that it's normal to eat your bowl of pasta and feel crappy a couple of hours later.

[24:35] Jocelyn Wells: Like there's tools and resources out there for you. We're part of an amazing group of other brands in the FODMAP space that are offering solutions for people with FODMAP intolerances. So there's Fody Foods, who makes low FODMAP garlic sauces, tomato marinara bars for on-the-go. So, you know, maybe sometimes you use Fodzyme, sometimes you're using a solution like that.

[25:00] Jocelyn Wells: There's Gourmend who makes low FODMAP spices. That's for cooking at home if you want to be able to add some seasoning without garlic powder, which you otherwise know is really triggering. So, there's a lot of tools and resources out there for people.

[25:20] Jocelyn Wells: And we just want to help everyone understand that there's a better way than just paying for those consequences.

[25:20] Brian Fitzpatrick: Yeah. I mean we talked about this a little bit earlier that the supplement space particularly like the GI supplement space it's crowded with products right and that sounds similar on the surface but what I found is you really got to do your research right like there's a lot of science backing this product there's a lot of benefit that's been proven here of this product but you get a lot of the phonies so you know what do you wish that regulators healthcare professionals and consumers would demand more consistently from brands in terms of data, labeling, disclosure, whatever that would help the real players sort of rise to the top and the other bad actors sort of go away.

[26:11] Jocelyn Wells: Yeah. I think a lot of what we see out there when it comes to non-evidence-based supplements is just claims based off of ingredients that don't have data behind them to support it. You know, a lot of for us, we see enzyme blends out there with enzymes in them that are not targeting real triggers. You know, you don't need an enzyme against something that's not causing trouble for you.

[26:28] Jocelyn Wells: Like, your body makes what it needs and can handle the rest. So, it's really just about scrutinizing the ingredient label. And when you're on websites or looking at product claims, clicking deep into find the research that they're citing or sometimes the lack of research that's leading to these wild claims that don't really have data behind them.

[26:53] Brian Fitzpatrick: So what do you think are the non-negotiable criteria right to use to really decide whether a product is worth considering or should be avoided?

[27:07] Jocelyn Wells: You want to see peer-reviewed published data on the ingredients in it. Ideally it's on the product itself. For something, you know, maybe a fiber supplement that's using ingredients that have just publicly stated ingredients, that would be okay as well. But no matter what, you want to see the clinical evidence behind it. Yeah, I think that's important.

[27:31] Brian Fitzpatrick: So, a lot of it has to do with education, right? I mean, it's key. It's like to me it's like people always come to me and they're like, "You're a big supplements guy, you know, what should I take for this?" I'm like, "Well, I don't have that, so I don't know." But what I would say is do your research.

[27:49] Brian Fitzpatrick: Like, go to the sites and see what they're saying and see what research is up there, if they have peer-reviewed studies, those types of things because there's really not a lot of—I mean there's certainly guidelines in FDA, FTC or even USDA and labeling claims. But they're hit or miss and they're all over the place.

[28:13] Brian Fitzpatrick: So I think it's really important because what we do our education for even the guests we have on the show, right, to make sure that they're good companies that are doing the right things. Because we've just seen in like the CBD and hemp space which has had massive regulatory change like killing the industry because of a lot of bad actors, right? And it's a shame because there's a lot of good actors that were doing good things and you know now we're seeing something like CBD might not even be able to be allowed back if the regulations stay the way they are.

[28:46] Brian Fitzpatrick: So I've always encouraged companies to put their trust in transparency and lead with that right which is we help those brands to do that. And it's good to see the kind of things that Fodzyme's doing. And if particularly if somebody really wanted to learn more about the science and learn more about the product how would they do that? Where would you send our listeners to learn more about Fodzyme?

[29:17] Jocelyn Wells: Yeah so our website would be a great place to start fodzyme.com. We've got a ton of resources on education around FODMAPs, digestive enzymes, recipes, everything you want to know about eating a healthy balanced diet. We offer free onboarding calls to any potential customers and customers themselves. So, those are calls with our experts just to get onboarded, learn about our science and all of that.

[29:43] Jocelyn Wells: So, we definitely encourage people to take advantage of those calls and we offer a 30-day no questions asked refund guarantee. So if Fodzyme doesn't live up to your expectations, we make it so easy to get your refund. But we feel really confident that, you know, if you're struggling with any of these FODMAP related issues, we can help you. So yeah, fodzyme.com is where I would encourage everyone to go check out.

[30:07] Brian Fitzpatrick: Right. For those who can't see the screen but are listening, that's fodzyme F-O-D-Z-Y-M-E dot com. So Jocelyn, it's been amazing having you on. We really appreciate what your company's doing because this is a very very common problem and I'm gonna try the product. So and I'm gonna go make a garlic sandwich afterwards.

[30:38] Faith: I was going to say either a garlic sandwich or a night in my Italian Sunday sauce house because that you know.

[30:38] Brian Fitzpatrick: Okay. Well, I will accept the invitation. Thanks, Faith. I love it. I think this has been one of the most delightful conversations we've had so far on the Qredible Broadcast. Brian, I've learned a lot about you.

[31:00] Brian Fitzpatrick: Yeah, there you go. I probably told too much, but hey, it's a common problem, right? So, don't judge.

[31:00] Jocelyn Wells: Thank you for bringing attention to this. It truly affects so many people and we all should be talking about it more.

[31:19] Brian Fitzpatrick: Well, I mean, it's really nothing at the end of the day, it's nothing to be embarrassed about. I mean, it's why I spoke up about it. It's why I was excited also to have you on the show because it's a very very common problem and many people deal with it and it creates a lot of difficult situations for travel, for social settings. So you guys are really helping to solve that. And I love the fact that your CEO and founder is mission-driven.

[31:37] Brian Fitzpatrick: I mean it's like that old thing that I'm not just a member of the hair club. I'm the president or whatever vice versa. But so I mean she's lived it. She knows it. And you could say there's empathy in the product, right? And I think that's a beautiful thing.

[31:56] Brian Fitzpatrick: So, kudos to you and the whole team over at Fodzyme. Great having you on the show today. And Faith, what's our next show? Who's joining us on Qredible Live coming up next?

[32:19] Faith: Yep. Next week we have James Hover, payments liquidator, crypto consultant, shares his insights on staying compliant, navigating an evolving fintech landscape. It's going to be a good one. So, we're all about making sure that you guys don't lose your credit card processing because of violations. So, he'll be talking about that. It's a very important topic.

[32:19] Brian Fitzpatrick: So, once again, Jocelyn, thanks so much. Thanks to your team at Fodzyme and we look forward to staying in touch. Thanks for joining us at Qredible Live.

[32:39] Jocelyn Wells: Thanks so much.

Learn More About Digestive Health Solutions

If you're struggling with IBS, bloating, or FODMAP sensitivities, visit fodzyme.com to explore science-backed solutions that can help you reclaim your digestive health. For more episodes on transparency in the supplement industry and healthcare innovation, subscribe to the Qredible Live Broadcast.