Transcript
[music]: [00:00:00] Knock, knock, hi!
Kristin: Knock, knock, hi! Hello
Will: everybody, welcome to a very special episode of Knock, Knock, Hi! With the Glaucomfleckens. I am Dr. Glaucomflecken.
Kristin: I am Lady Glaucomflecken.
Will: Will and Kristen Flannery. Here and we’re so excited to have you join us. Uh, this is, you’ve been, this is circled on your calendar for a long, long time.
Kristin: This one is a very, uh, special episode to us and to me and, um, near and dear to my heart because it, uh, it’s a little different than usual. We’re not, we’re not speaking to a healthcare professional this time.
Will: But someone who has, has definitely been in the health care system in a very unique way.
Kristin: That’s right.
Will: As someone with ARFID.
Kristin: Talk about ARFID. Right. Auto restrictive food intake disorder. Um, and the reason that is, [00:01:00] is something that I am excited to talk about is because it is Well, I’m excited and I’m a little nervous to put this out there, frankly, because it is something that I, uh, suffer with as well. So I’ve had it my whole life.
It’s been very difficult, uh, and, and I’ve had a lot of negative reactions to it. So putting it out on the internet is a little bit scary. But, but I believe in you Glock flock. You guys are always very, very supportive and nice and wonderful people. So, uh, be kind to me. Um, you
Will: want to give people a rundown of what our fit is?
Kristin: Yeah. So I have to start by saying like, when I was growing up, there was no. Name for this. There was no one studying it. There was no knowledge about it whatsoever. Um, and I’m super, super glad that that has changed over the years. And now we have this, this name for a disorder. Um, as I said, it’s auto restrictive food intake disorder.
And a lot of times, I think it is classified as like an eating disorder, but it’s, [00:02:00] it’s More accurately, I think a, you know, to think about it as a feeding disorder because it has nothing to do with your body image. It has nothing to do with feeling like you need to lose weight. It is actually a food phobia.
So, it’s, it’s that, you know, like, I don’t look at food. I’ve always said, I feel like something in my brain is broken, right? The thing that identifies, here’s a thing in the world that you should put in your mouth and eat and it will help sustain you. What other people classify into that box, I do not put into that box.
It would be as if, you know, if you put, um, I don’t know what a name of food, just anything.
Will: So hard for you to name a food.
Kristin: I hate food. If you were to put Shrimp scampi. Okay, shrimp scampi in front of me, first of all, I would probably promptly vomit, but secondly, That, that does not look like food to me.
It’s like if you were to put a rock in front of me and say, here, eat this, [00:03:00] or, you know, some, some grass or something. Like, technically, I guess you could eat grass, but no one wants to. It’s not appetite. Probably cause
Will: a bee zore in your stomach.
Kristin: Probably. I don’t know. But anyway, so that’s, that’s, my relationship with food has always been very fraught and tricky.
And it is the, the, if I could change one thing about myself, It would be to either not have ARFID or to be able, I’ve said from a very young age, I wish that I could just take a pill and have all my nutrition that way, right, to just not need to eat would be my fantasy.
Will: Kristen’s the, the kind of person that, um, you know, in the Matrix movie, how all they, in, in like the real world in the Matrix, they have this like, um, slop.
That has all of their ingredients that the human body needs in one.
Kristin: The Soylent.
Will: The one Soylent type thing.
Kristin: Yeah, but I want it in a pill. I don’t want to even have to taste the slop.
Will: But Kristen sees that and is [00:04:00] like, hmm, they’re onto something. They
Kristin: are.
Will: Uh, and, and that’s not something that like the average person thinks like.
Kristin: Yes. And I wanted to point out too, since we do have, you know, our audience is largely healthcare Um, professionals and so I, I wanted to give a little bit of, of kind of healthcare context around all of this. There are, apparently, I learned this, this is new information to me. Um, there are apparently three types of arf.
I, uh, one is a lack of interest.
[music]: Mm-hmm .
Kristin: A genuine lack of interest in eating and in food. And they, and people with this also get full quickly. Uh, I, I feel like I have that. Do you feel like I have that? Is that true? I’m always
Will: eating your leftovers.
Kristin: Yeah. And I just like forget to eat and I don’t care about food.
It’s like a chore to have to eat.
Will: Yeah. Well, you don’t feel like you have to eat, except there are a lot of our conversations and logistics and planning is around food.
Kristin: Yes. And we talk about that in this episode, right? Because it’s around, [00:05:00] ultimately it’s around avoiding food, but needing to have food to live.
That’s a really problematic, um, conflict, every single day. Um, okay, so that was the first type. The second type, sensory avoidance. Um, these people have issues with food tastes, textures, temperature, and smells. I feel like that definitely applies to me. Yeah, so you
Will: have like, what, all of those? Yes.
Temperature things?
Kristin: Yeah, because like, certain things should be cold or should be hot, and if you switch it, it’s disgusting. Like, you
Will: can eat cold pizza.
Kristin: I have a harder time with cold pizza. I can eat it if I have to, but it does sort of, I’m not excited about it. Uh, and then the third type is fear of aversive consequences.
So, fear of illness or choking, nausea, allery, allergies, um, that sort of thing can give you a food phobia. I, I don’t know if I have that, I don’t type so much. I definitely have a, um,
Will: I
Kristin: do have a fear of, of nausea and throwing up. And [00:06:00] I, when I think about food, I’m feeling it right now, even. And in this episode, I even had to take a minute.
Um, but I get this feeling in my throat, like that I’m about to gag.
Will: I mentioned feeding asparagus to her by mouth, by hand, hand to mouth.
Kristin: But here I am doing it again.
Will: Sorry,
Kristin: I do. I mean, as you can see right here, if you’re watching,
Will: so we also have
Kristin: a physiological reaction to it. Like I really start to, I do feel like I might throw up or at least gag like that is physically happening.
Will: So we also are, uh, we recorded this interview with Andrew, uh, Right after shortly after Thanksgiving. So we’ve mentioned Thanksgiving dinner and which by the way, is, is a, is a comfort for you and probably a lot of people have our food because there’s a lot of beige,
Kristin: lots of beige food. I’m I’m good with beige food.
Most of the things that I, that I can eat that feel like safe foods are some degree of beige or [00:07:00] very close. Yeah. Like, you know, bread and dairy and things like that.
Will: A
Kristin: little bland. Yeah. Not too much flavor. Right. Yeah.
Will: So very fascinating conversation. Um, and it’s,
Kristin: it’s an important thing to know about because it affects.
So much of your life, uh, especially because in our culture and in our society, food is such a big, like people get offended if you don’t eat their food that they’ve prepared. Right. And people get really excited about food and they want to share it socially with people. And so to be a person that rejects food, um, people take that very personally a lot of the time.
And so it becomes this really. Big problems socially, right? You get a lot of negative social attention as a person with ARFID. Um, and you learn to just sort of hide it about yourself. And, and we, you know, we talk about little tricks that we have for doing that. And, um, so I’m really excited that, that we’re talking about this today.
And I hope that. [00:08:00] That it, uh, helps spread some awareness. Well, let’s talk
Will: about our guest.
Kristin: Let’s do it.
Will: So this is Andrew Luber, better known as Arfid Andrew on TikTok, Instagram, and YouTube. Uh, he’s, he’s, uh, gained a, a, a sizable following, uh, just exposing himself. Uh, with his friends and family to new foods and it’s a fascinating, it’s funny, it’s informative.
Uh, definitely check it out. Arfid Andrew. Uh, he’s also a screenwriter as working on a movie. We talked a little bit about the, that at the end, uh, and just, uh, interesting, definitely a fascinating conversation about Arfid and some of the interesting things that come up in life as someone who has this disease.
And so I hope you guys enjoy it. Here he is. Andrew Luber. AKA ar.
Today’s episode is brought to you by Dax Copilot from Microsoft. To learn about how Dax copilot can help you reduce burnout and [00:09:00] restore the joy of practicing medicine, visit aka ms slash knock-knock high. Again, that’s aka.ms, like microsoft slash knock. Knock high.
All right. Welcome Arfid Andrew. Can I just call you Andrew? Is that good? Yeah. All right. Um, so, uh, we’re so excited, uh, to talk with you. Uh, I think Kristen, she’s been waiting a long time, uh, ever since we found your social media presence. Uh, and I have a quick question right off the bat here. How was Thanksgiving dinner?
Did you, did you survive it? Are you, are you doing okay?
Andrew Luber: So, Thanksgiving dinner was actually pretty good. Uh, Uh, I, I was, I’m honestly, I’m making a movie right now. So I’m like pretty preoccupied and stressed out and making this movie. So I wasn’t even [00:10:00] hungry just because of that. So I was, maybe I’m giving myself an excuse, but, uh, the, the white meat chicken that I ate and it’s pretty good.
So, I mean, it’s. I did see,
Will: I saw, I saw the, the TikTok you made, uh, of trying the different, uh, first of all, I love the Thanksgiving glasses you had on the drumstick glasses. Those are great. Uh, but also I, I, I, I, you did, you did pretty well trying the different foods. That was, that was great. The chocolate covered strawberries gave you a little bit of a challenge.
Andrew Luber: Oh, like the texture. It’s just very freaky. It’s very freaky. I like strawberry jam now, though. Like, I think it’s great, but the strawberry itself, I’m not there yet.
Kristin: Yeah. The flavor is fine. It’s not the flavor or the smell. It’s the texture and all those little seeds. It’s like little alien pods. Just like, why would you put that in your mouth?
Will: So intimidating.
Kristin: Yeah.
Will: I don’t know very many [00:11:00] people who would describe it as alien pods. I mean,
Kristin: that’s, that’s what it triggers for me. Yeah, right? Same here. Yeah! I watched your video where you tried a pomegranate and you said something similar about, like, the inside, like, it looks like food from Mars, and I was like, this guy gets me!
Andrew Luber: I mean, I would never think, like Whoever first discovered these foods, I would never open and be like, Oh, that, that pomegranate, that looks edible. Like I would have never come across my mind.
Kristin: Exactly. Thank you. I have been saying these things my whole life and everyone looks at me like I’m crazy. Like, it just doesn’t seem like food.
Food doesn’t seem like food. It doesn’t seem like something you should put your mouth.
Will: Well, it does seem like, cause knowing you, uh, Krista, who is, I think you have like an undiagnosed. Oh,
Kristin: I for sure have it. I’ve just never, they, there wasn’t a name for it growing up. So like, I’ve just never, no one knew about it.
I didn’t get a diagnosis. No one knew about it. But when [00:12:00] you, when you read, you know, the criteria and stuff, it’s like, yes, that is definitely me. Let’s
Will: go, let’s do the criteria. Just so people have as Okay, Andrew,
Kristin: do you want to, do you don’t know it off the top of your head? Do you want us to pull it out?
There’s like
Will: medical criteria now for like, what defines this disorder.
Andrew Luber: I would, okay, I would say there’s a medical criteria and then I have my own, uh, criteria that I would say is more suitable for like the everyday individual trying to understand. So like from coming from that perspective, if you shape your day around where you’re eating and what you’re eating, you have ARFID.
Like if it’s an anxiety in the sense that you’re literally organizing yourself according to that, Then you have ARFID. That’s it’s, like, pretty safe to say you have ARFID, I would say. The, the medical, uh, understanding of it I mean, it’s sometimes I say it wrong, but it’s [00:13:00] It stands for Avoidant Restrictive Food Intake Disorder.
So there’s, it’s on a spectrum and, uh, some people literally avoid all foods. Like, uh, I know this girl Cassidy, she has her own page. Uh, she’s way more restrictive than me, where she just restricts herself and, and, and doesn’t eat. Where for me, I avoid a lot of food groups. And I plan my day around avoiding them.
Um, so there’s, there’s different, uh, people have different relationships with food that ARFID accounts for. Right.
Will: When did, what was it like growing up? Like, when did you, or in your family, know that, okay, this isn’t, this isn’t, this isn’t You know, you’re a typical, uh, journey with, with eating.
Andrew Luber: Yeah. Yeah. Uh, pretty much since when I was a baby, uh, [00:14:00] it was very difficult for them to get me to eat, like in general.
And I would freak out and cry and throw up a lot. Um, not to get vulgar, but you know, no, I mean,
Kristin: our, our audience is mostly healthcare professionals. They’ve seen a lot worse than vomit. Let me tell you. Yeah. Yeah. So it’s fine. No, but yeah, my, I was the same. I would just, it was hard to feed me cause I would just spit everything out.
Will: Yeah. And then there’s, there’s a photo that Kristen has of her asleep at the dinner table because It’s not
Kristin: a photo. I just remember this like a flashbulb memory burned in my mind of they tried the parenting tactic, right? Of, and, and I feel bad for my parents. Like, it is hard to be a parent of a person with ARFID.
I get it. Uh, and they were doing their best and they just took advice from their parents, which was if she’s not going to eat, then she, you know, you just leave her there until she eats. She can’t get up from the table until she eats. And so, you know what? I fell asleep at that table that night. [00:15:00] Like, no, I’m not going to eat it.
Like, it’s not, it’s not stubbornness. It’s not a defiant act of a child. Right. It was just like, I cannot eat this. I would rather starve, literally.
Andrew Luber: Yeah. Do you recall if there was like a trauma event? Or like if your parents told you there was this time where when you were a baby you like ate something and you threw up and it you like sat in it or something or I don’t know.
Right.
Kristin: No, there was no Big trauma. I just always was like that.
Andrew Luber: So I have a story that my mom tells me, you know, whether I myself can tell you if it’s true. I don’t remember, but this is what my mom says. Um, so like my relatable story. Well, two things. My parents would try to make me eat something. And I, I’m a very dramatic person, like in pretty much every facet of my life, especially [00:16:00] when I was a kid.
And I would have hissy fits to a, to a whole nother level. And like, they would maybe put me in my room or do anything. It just would persist. Like, it doesn’t matter what punishment or like for them to get me to calm down. I would freak out, cry, throw up. like shake, act like I’m sick, um, just to not be near the food.
[music]: Yeah.
Andrew Luber: Essentially. So like my parents at a certain point had to like just give me food that I would eat because otherwise it would just be constant hissy fits. Now the story that my mom tells me is, uh, her friend, a good family friend of mine brought over banana and rice baby food. And apparently I ate it and then went to sleep and I threw up all the food and I sat in it and, and I was crying apparently and she didn’t get me for a while and then when she did she saw that I was like hysterical with food [00:17:00] all over me and she said ever since then, I’ve been I just treated food differently when I was a baby,
[music]: and
Andrew Luber: I think that’s also like the origin of like why bananas are like number one thing for me.
Will: Is it the taste? Is it the texture? Is it both? Uh, what, what is it that the
Kristin: texture’s awful that
Will: gets, is there like a, a breakdown of like eight 90% texture, 10% taste? I mean, can you
Andrew Luber: Yeah. I mean, I’ve never had a banana before,
Will: so I couldn’t tell you except that time. Like
Andrew Luber: if it’s, or,
Will: or really with, with any food really.
Like, what is it, what is it that’s, that kind of sets you off more for like hating something or being unable to eat something? Is it. Uh, is it the taste or texture or something else?
Andrew Luber: I think, so, I think it is the, I think it’s all of those, but I think what’s more initial than that is there’s this orientation that I have, this idea of [00:18:00] food that just literally makes me want to throw up.
Kristin: Yeah.
Andrew Luber: So, it’s, so it’s, it’s like the idea of food itself
Kristin: that makes me. Yeah, food is gross. Food is gross.
Andrew Luber: Okay. Yeah. But the weird thing is, the foods that I do like, I love. Like, I’ll binge eat goldfish.
Kristin: Yeah.
Andrew Luber: Like, like, if you give me goldfish, like those big boxes that you get at a grocery store.
Kristin: Got one in my pantry.
Gone
Andrew Luber: in an hour. Gone in an hour. It’s not good, because then you get double chins like this, but then, you know, um. What, what else is
Will: on your list
Andrew Luber: of foods I will eat? Yes, yes. So like, very, sorry. I was going to say,
Kristin: first of all, I would imagine it’s a short list.
Andrew Luber: It was a short list, but I’ve been pretty persistent about this for a very long time.
I just started. Really [00:19:00] posting about it and getting like really active in my exposure and trying to expand my palette the last like five months
Kristin: Okay. Yeah
Andrew Luber: Or so I forget when exactly I started the tiktok Let’s
Kristin: start with what was on your list before you really started Um trying to expand and then I want to get into that because I am not there and I don’t know how you get there So I want to talk about that too, but let’s start with with what was on your short list
Andrew Luber: Okay, so, I’ll, there’s two errors.
I would say there’s like pre college and then post college 20s. Pre college, it was pretty limited to, uh, filet, like random things. Filet, shrimp, mac and cheese, peanut butter and jelly. Uh, roast beef and cheese sandwiches, and, uh, like, chocolate chip cookies, like, that’s [00:20:00] basically it. How
Kristin: about french fries?
Andrew Luber: French fries, um, like, basically chicken, like, white meat chicken, um, and, yeah. Bacon. Yeah. Bacon, like even pulled pork and that kind of stuff. Like it was very iffy on, like if there was no, from an aesthetic standpoint, if it was presented in a certain way, I would be able to eat it, but it was like very context dependent.
Um, then in like post in college and like in my twenties, more so when I was like 20, 21, I started getting into fish. Um, So I eat all fish besides, like, salmon now.
Will: Interesting. I was gonna say, your pre college years, uh, shrimps was a, that was a bit of a curveball. Yeah. I was not expecting you to say that.
Andrew Luber: Yeah. Um, I don’t even know when exactly I started eating shrimp. I think I was, like, 15. Like probably like [00:21:00] 14 or 15, like my dad would trick me, um, my dad would try to trick me a lot, same with my mom, but my mom was less successful, my grandma, so like there were things that I would eat that I had no idea that I would eat, my mom would make me chocolate chip cookies.
But there were, there were raisins in them secretly, or they were like ground up carrots secretly in it. So like, my parents would try to like, you know, conceal what I was actually eating at times.
Will: Okay. And then, so go back to, so after college, what did you, what have you expanded?
Andrew Luber: So like I started eating fishes and then I would say like four years ago that they were like on my I could get it on a weekly basis, but it took time like there’s different stages.
There’s like oh, it’s edible I can actually swallow it and then that doesn’t mean I can like eat it on a regular basis Um, so like that, to [00:22:00] get it to a regular basis is like repetition and making sure that the food is presented in a similar context and that it looks similar to how I was able to eat at that initial time.
Kristin: Even hearing you talk about that is, I’m having like heart palpitations and like, this stresses me out so much to think, because how did, how did you get it to where you could even put it in your mouth to try it?
Andrew Luber: So there are certain like social pressures.
Kristin: Yeah.
Andrew Luber: Like I’m a single guy, I go on a date, I have to like.
Yeah,
Kristin: you’re very motivated to hide this thing.
Andrew Luber: Very motivated, like there’s been plenty of times, I remember like, especially in my earliest mornings, I would go on a date, I would like, try, she’d be like, oh, here, try a bite of your food. I’d be like, okay. Put it in my mouth and I’m like, I got, I got to go to the bathroom and I’ll go to the bathroom and just spit it out and be like, [00:23:00] and then come back to the table and be like, Acting like nothing happened.
That was, that
Will: was, that food was so good. I just had to take a break from the, from the table for a second. Just collect my thoughts.
Kristin: I would do that with the napkins, right? Like just pretend like I’m wiping my mouth and really you’re spitting your food out into your napkin.
Andrew Luber: All the time. Great move right there.
Kristin: Classic.
Will: Well, so, so what did you, um, before we get into like the, the, the, the, I want to get into your TikTok presence and kind of what you’re doing with exposure and everything, but growing up and even up until you started this TikTok channel, what did you, I’m sure you probably heard, and because Kristen’s heard this all her life, is that, oh, you’re just a picky eater.
And there’s, there’s a clear difference here. I want people to realize that. Between like, quote unquote, picky eating,
Kristin: normal childhood picky eating,
Will: and ARFID, this is a totally different thing. Did [00:24:00] you struggle with that perception from people growing up?
Andrew Luber: Mmm. They would call it picky eating, but they would be like, Oh, that’s like, people will call me my last name Luber.
They would just be like, Oh, that’s just Luber being Luber. So like, again, I’m like very dramatic. So like when I was in middle school, like my friends would chase me around the cafeteria with food. And like, at the time I would just like play into it because I’m like recognizing from like a social cue standpoint, Oh, I’m providing entertainment for the situation.
I I get friends because of that. Um, so people thought I just was like very dramatic with my picky eating, but like everybody kind of knew, um, that like I had this weird, or they would just say a weird relationship with food. Um, I would say people that aren’t like outwardly dramatic about it and expressive [00:25:00] about it, I totally can see how people could just say that’s simply picky eating.
But again, people knew that I would plan like where I would sit at my lunch table. Like if someone ate a banana at the lunch table, which was a very common thing in like middle school and high school, I would literally position myself the opposite end of the table. And like, if I couldn’t, I’m sitting at a different table and like, People knew that,
Will: so like It’s interesting to hear about not just the presence of food at the table, because I don’t get that sense from you, Kristen.
You don’t? Think about any time
Kristin: you try to eat seafood around me. Yeah,
Will: maybe that’s the only thing though, but I just haven’t, it hasn’t been a big thing where like, I can’t Eat something like in your presence. That’s not very common. Like it would go out to dinner I mean,
Kristin: it doesn’t sound like it’s very like his bananas, right?
You’re specifically it was been hard boiled
Andrew Luber: eggs like the smell of [00:26:00] that like it was for sure smells like I So I totally get fish if it’s from like a smell stand. Yeah, that was a hurdle for sure, which we could we’ll get to yeah, it’s Some people are really good at concealing it. And I think that’s also part, I think if you have ARFID, you should be very extroverted, like in, in a way where people like know, because in that, in that sense, it’s going to be hard to like distinguish picky eating, and it’s also going to be harder for you to like fit in socially because they just won’t know.
Like, I think transparency is like the best.
Kristin: Yeah. Self advocacy to stand. And it’s awesome that we have this. Framework for it now, that didn’t used to exist, there was no name, people didn’t know about it, people didn’t understand it, and, and so, there wasn’t anything that I could say, hey, I have this disorder.
You know, here’s what it is. So it was, it was really, I mean, [00:27:00] I did just get very good at hiding it. And to your point, I think I’m just, I think girls are probably socialized even more so than boys to just sort of go along and not make a fuss, right? Um, so I’m just very good at that, but there are certainly times like I’ll, I’ll sit at the table, but I’m not going to look at people eating a certain food, right?
I’m going to do other things to try to avoid.
Will: I think the first time I noticed that there was something. I always knew you were, you didn’t eat a lot of different types of food, like I’m talking about when we were dating. Yeah. Like a million years ago. But the first time I knew that she was like truly, like this was a whole different animal was um, whenever I would, she would always get a Taco Bell, she would get like bean and cheese burritos.
No, no,
Kristin: it was a taco.
Will: Oh, tacos. Beaten cheese. Soft tacos.
Kristin: You’re getting it all wrong. They’re soft tacos. Beef and cheese.
Will: Beef and cheese. Oh, beef and cheese.
Kristin: Yes.
Will: Beef and cheese, soft tacos. And, um, one time she, she was [00:28:00] able to find in her taco.
Kristin: With, with my mouth, like I took a bite.
Will: With, she, she pulled out the smallest little insignificant piece of lettuce that had found its way into her taco.
I was like, how on earth did you know that that was there?
Kristin: They tasted it and it was disgusting.
Will: I was like, I could not believe it. Six cents. I could not believe it. And then like, is some kind of a super tasting something going on? I am a super
Kristin: taster as well, which I don’t know. Andrew, do you know, are those, do those go together?
Like more than in the average population?
Andrew Luber: Oh, yeah. And the second, the second I taste it, it’s done. It’s ruined. Yes. Can’t even touch it. Like it’s, and it’s like, I remember I got like Shake Shack and they put, oh no, no, it wasn’t Shake Shack. What was it? I forget the place. I got a cheeseburger and there were pickles on it and I took a bite.
And just, just a little glimpse of like the evolution for me. [00:29:00] Yeah. Like, I remember like, must’ve been like seven or eight years ago, I got a bite and I just was like, I was so hungry. And I was like freaking out. And I’m like, I can’t eat this. I’m done. Now I have to buy a whole nother thing. And I was broke.
And it was just like very annoying. Um, then, uh, while I’m like two weeks ago on set, uh, same thing, but because of the journey that I’ve been on, I was able to just take the pickles off and then eat the cheeseburger. And I would taste the aftertaste. Because yes,
Kristin: pickles are strong.
Andrew Luber: And I would, I was able to overlook it and I remember turning to like my writing partner, Alex, and being like, dude, I can eat this.
And he’s just like, that is crazy because in the beginning of my partnership with him, he would just eat a lot more food because they would get my orders wrong and then it would just be passed off to him.
Will: Man, that sounds awesome for a food lover.
Kristin: Yeah. Yeah. Well, that’s what you do, right? That is
Will: what I do, yeah.
Alright, let’s take a, [00:30:00] let’s take a short break. I’ll be right back.
Hey, Kristen.
Kristin: What’s up?
Will: You know, it’d be great to have
Kristin: A million bucks.
Will: Uh, sure, but also a little bit of disability insurance.
Kristin: Mmm, that would be We
Will: kind of dropped the ball on that.
Kristin: Yeah, both of them, because you got testicular cancer twice and then had a cardiac arrest, and now you’re basically uninsurable, but I love you anyway.
Will: Yeah, it does make it a bit harder, and disability insurance is something that every physician needs to have. It’s true. Because our job, our bodies, and our ability to move our bodies are so important to the work we do.
Kristin: That’s right.
Will: Well, let me tell you about Pearson Ravitz.
Kristin: Tell me.
Will: This is a company founded by a physician, Dr.
Stephanie Pearson, a disabled OB GYN, who has now dedicated her career to helping physicians avoid similar oversight to, you know, us.
Kristin: Very
Will: important work. Exactly. She’s helped over 6, 000 physicians get disability insurance. To find out more and get a free one to one consultation, go to Pearson [00:31:00] Ravitz.
That’s P E A R S O N. R A V I T Z dot com slash knock knock. Again, that’s www. pearsonrabbits. com slash knock knock to get more information and protect your biggest investment. You.
All right. We are back with, uh, Arfid Andrew. I like that. I like your name by the way. It’s great. Arfid, it just rolled off the tongue. It’s a great social media name. It really is. And so let’s, let’s talk about that. Let’s talk about the, the, the impetus, what, what I’m sure your personality, uh, kind of lends itself to a social media presence because you’re so outgoing, you’re extroverted.
Um, but tell us the origin of Arfit Andrew on Tik TOK and social media.
Andrew Luber: Yeah, so I actually started taking videos of myself doing exposures about 5 6 years ago with my writing partner Alex, and I just didn’t have the courage to put it [00:32:00] online. It wasn’t until I saw, I don’t know if you know My Arfid Life, this 8 year old girl, her name’s Hannah.
Yeah,
Kristin: I’ve seen her, yeah.
Andrew Luber: She, when I saw her doing it. It was, it was during this liminal, uh, time in my life where, um, I started making this film and I’m a, I’m a screenwriter and normally I’m like prolifically writing and I didn’t have time to write and do the movie, so I was like, okay, I still need to produce content and do it.
This girl, if this girl can post herself doing exposures, then I can, then I can, I can do it too. And the only difference is I wanted, because I’m very self deprecating as an individual, I wanted to lean into the comedy aspect of something that, for me, like, phenomenologically is very serious.
Kristin: Yes.
Andrew Luber: Like, the way I experience [00:33:00] it.
Right, it’s super terrifying. So having that juxtaposition and tension I thought would make great content so I was like screw it I am just gonna do it and see what happens and that’s that’s kind of what brought it about it was just having this like period of time where I was like okay I need to still make content and I think this would be good content while I make this movie.
So you put
Kristin: your own social pressure on yourself like you’re putting this out there for the world to see so you’d better try it.
Will: Yeah. And it is, it is funny, I’ll say like, I feel bad for you sometimes ’cause you’re, you’re clearly anguished, but you do lean into the comedy aspect of it. And honestly, just seeing you like, put something on a plate, you know, I, you can see the anticipation and it just, it’s like it stresses me.
Yeah. Under your breath. You’re under your breath, you’re like, oh God. Oh
Kristin: no. And I can feel every, I know exactly what you’re. Feeling when you’re doing that heavy.
Andrew Luber: Yes. It’s like, oh man. Palms clammy. . I was [00:34:00] watching you.
Kristin: I was watching your video where you tried a pickle. I think in this video you weren’t, maybe you, I don’t think you were able to try it, maybe?
I can’t remember, but the pickle was the thing, and I was just watching it, and even watching you, like, my friend turned on her, like, she started videoing me, watching you, because I was having such a strong reaction to even the thought of, like, trying. Pickle of all things. That
Andrew Luber: day was horrible.
Kristin: Yeah,
Andrew Luber: that day was, that day was absolutely horrible.
I, uh, was out of commission for the rest of the day. I was getting spins. I was seeing spots. I just went home and literally fell asleep, like right on the couch. Like, it was like a, It was like a trauma response, not like a literally a literal shutdown.
Kristin: Yes.
Andrew Luber: Like I sat in my car. I was like, I can’t drive home yet.
I can’t drive home yet. And I’m like laughing at myself. Here’s the weird thing. I’m so upset. There’s part of me that’s like looking [00:35:00] at me and I’m like, this is ridiculously funny that I’m responding like this. And it’s just such a weird position to be in.
Will: Um, what’s, what’s on your, what’s on your, your Mount Everest of foods?
Like, give us like
Kristin: Well, a banana sounds like
Will: banana. Obviously, that’s like probably top, right? That’s the peak. Like, what else is like, it seems so outlandish that you’d be able to even put in your mouth, much less swallow.
Andrew Luber: Yeah. Um, even the thought of thinking about that. Isn’t it awful? Oh God.
Kristin: Yeah.
Andrew Luber: Like that was one real quick.
That was one thing that I realized where I’m like, what did I get myself into? Like, it’s a good thing that I’m like having this social pressure that makes me want to try more, but it’s like thinking about all the things that I had to try. I was just getting panic attacks after panic attacks. We don’t want to give you a
Will: panic attack.
Andrew Luber: No, no, you’re, you’re fine. You’re fine. Um, so on my Mount Everest, it would be bananas. It would be like a pickle. I learned mm-hmm . I didn’t realize that I was [00:36:00] gonna respond that strongly to a pickle. Um,
Will: look at me. He is twirling his hair. I I’m putting his, his,
Kristin: it’s, I’m like, tensing up. It’s awful. .
Andrew Luber: Sorry. I’m sorry.
I don’t mean to No, you’re heads up. You’re good. Like, even, even when I start thinking about it, my brain. There’s got to be some kind of, we haven’t even
Will: mentioned the name of any vegetables so far. I was going to say, how about,
Kristin: how about broccoli?
Andrew Luber: Okay. So broccoli is one of those interesting cases where it has to be cooked and presented in a certain way for me to eat it.
So I’m not at the place of broccoli where it’s like fully on my regular diet. But like, if it’s like, I’ve had broccoli where they like smash it and they put like a little olive oil, chili flake on top. Yeah. Some salt, a little pepper. I’m like, that was good. I like, it was crispy. Like if it’s broccoli, that’s not crisp.
And if it’s big broccoli, it’s like, I like broccolini. That’s something new. Okay. A
Kristin: little, a [00:37:00] little smaller.
Andrew Luber: Yeah. Right. But with the Mount Everest, it’s like, honestly, very hard for me. To even think about it, which is crazy, um, yeah,
Will: like, what was one of the, I guess, I guess what was, while doing this TikTok channel, what was like, what sticks in your mind as one of the more difficult attempts?
Peach. Oh, peach. Peach
Andrew Luber: was wild. Yeah. Oh my God. It’s so
Kristin: fuzzy.
Andrew Luber: It’s so fuzzy and even on the inside
Kristin: it’s got the little, like,
Andrew Luber: filaments,
Will: you know? See?
Kristin: And then, yeah, it’s gushy. Things that gush out are hard.
Will: Yeah. Things that have a, have a strong gush. You don’t, yeah, you don’t do the gush because
Kristin: then it’s like a huge like hit of flavor.
Will: Yeah. Yeah.
Kristin: All at once is just
Will: gushers. Scary. Gushers were never your thing.
Kristin: Gushers aren’t really [00:38:00] food. . I like gushers. That’s, I like gushers too, because it’s not really food, it’s just like Right. Sugar .
Andrew Luber: Exactly. Exactly. Um, I, uh. Cucumber, cucumber is also definitely a big one for sure.
Will: So, so what is, um, what kind of reaction, tell me about the reaction you got from your, as you started building an audience on TikTok, putting these videos out there, was it, did, was it about what you expected where people like, What’s wrong with this guy?
Like, why don’t, why can’t he just eat the food? Like what’s, you know, because sometimes social media audiences can be a bit harsh. So talk a little bit about that, the reaction you got.
Andrew Luber: Yeah. Um, so people thought I was joking. People thought it was like a farce. Like, like they couldn’t tell if it was like real or not.
And honestly, I was just like, I wanted that [00:39:00] reaction at first. Like I, I wanted that because to bring actual awareness to ARFID is to throw its legitimacy into question. So it’s like, The ironic ness of it all is if you just come out being really serious, this is what ARFID is, people are going to kind of just like brush it over.
[music]: But
Andrew Luber: if it, but if, but if you actually put position it Such that it’s a question, then they have to investigate and exploring and they draws their attention in versus just like throwing it in your face. And like, this is serious. What happens when you just say this is serious, look at this, people are like, Oh, I don’t care.
This is not serious or relevant to me. And I’m just going to overlook it. Yeah, like the ironic thing happens. Nobody wants to be
Kristin: lectured to. Yeah,
Andrew Luber: nobody wants to be lectured. People want to have a self discovery. So like a, like an unfolding, a drawing it [00:40:00] where it starts with an initial question of, to me, is this legitimate or not?
[music]: Yeah.
Andrew Luber: Is this, is this guy trying to make me laugh or is he trying to like show me something that he’s dealing with? And then what they find when they actually explore it, it’s both.
Will: Spoken like a screenwriter.
Kristin: Exactly.
Will: But it totally makes sense because that’s, that’s like what I do
Kristin: with
Will: the, uh, you know, making these comedy videos about the U.
S. healthcare industry. If I just were to tell people. You know, about this terrible thing happening in health care, less people would be interested in it. But if you make it funny, like you said, draw people in, you’re gonna get a bigger audience. And I always kind of relate it to tricking people into learning something, right?
And that’s essentially what you’re doing for ARFID, which I think is super cool.
Kristin: Yeah. Yeah.
Andrew Luber: Yeah. Thanks. Thank you. Yeah. Dualistically, I wanted to showcase my ability to make content too. Right. Because before this, [00:41:00] I didn’t have social media. Like I was very much a Luddite in a certain sense where, you know, I’m, I’m not very technologically savvy and all I would do is just like.
Read philosophy books and screenwrite and that’s it.
[music]: Yeah.
Andrew Luber: And like, I have a theory on, you know, good enter, good entertainment, good content. And I thought, me using myself as a case study. Could showcase that I have an actual approach that works
Will: Well,
Kristin: do you so social pressure sounds like it’s been a big one for you to to expose yourself to new foods but I don’t know.
Do you have other tips? Like, I’m not, I can’t do that. That, I’m not there yet. Like, that sounds terrifying. I would rather do anything else, probably including death, than try some of these things. So, I don’t know. Have you, have you learned any tips along the [00:42:00] way to get somebody to, to where they can try, you know, some exposure therapy on themselves?
Andrew Luber: Yeah, um, totally. I would say if you have a good friend foundation, like for me, it was not just family, but really my friends. My friends are what motivates me to try because I’m never alone when I try. So I would say the first tip is never be alone. Put yourself in a room where the spotlight is on you trying.
So like, even if you don’t have a social media presence where the social media presence is providing that spotlight, I would say what’s even more, what’s stronger is having like
Will: people there.
Andrew Luber: Yeah. That care about you in the moment they’re in person where they’re like, you could do it, you could do it. And it’s just like, Not your family because there is something like Korney where it’s like mom and dad, you know, come on You can’t get up from the dinner table.
Yeah, there’s too much
Kristin: baggage [00:43:00]
Andrew Luber: Right way too much baggage But if your peers are doing that then it’s you’re not Totally inclined in the same way to reject like you would with your parents.
[music]: Yeah,
Andrew Luber: so so I would start with that with um One tip. Another tip is figuring, figuring out a way to present the food that makes it look desirable to you.
Figuring out a certain situation or a certain context where you can position the food for you to eat. That’s a bit trickier because obviously going into it, it’s not like, oh, if the strawberry was If Zeus came down and presented the strawberry to me, then I’ll eat it. Like, it’s nothing, it’s nothing like that.
It’s kind of like, you kind of just have to keep throwing yourself out there. And like, eventually, like, a food with a certain situation will reveal itself. And you’ll be like, Yeah, I’ll try that. Like for me, sushi was one of those [00:44:00] where I was at the sushi restaurant. I only eat Sushi where it’s like the fish is on top of the rice and that’s it.
Like no rolls. Can’t do rolls It was like I was out to dinner with my great uncle and he got sushi and there was just something about the environment And the way he was eating it I was just like, can I try a bite? Like, I actively wanted to try it because there’s something about that situation that allowed, like, afforded me, almost, that ability to try it.
Kristin: Right. It was comfortable enough.
Andrew Luber: Yeah.
Kristin: Yeah. And I feel like you have to have a certain level of, like, Wanting to try things like it’s, it’s hard if you don’t, if you don’t want to try anything new, you know, like, I don’t know how you get that internal motivation to begin with, but I think if you have it, that’s definitely very helpful.
Will: Yeah, [00:45:00] here’s the, here’s the, here’s the, maybe we can do, because listening to what Andrew’s, uh, you know, recommending, let’s get you just real comfortable, like, maybe in a, like a, like a. In front of a nice fire in the fireplace, like cozy, get you really like in a, in a really nice situation. And then I will, uh, feed you asparagus.
Andrew Luber: Come, he comes in the room, comes in the room, shirt off, looking great.
Will: Yeah. Hey honey. Yeah. It’s just, it’s, uh, you know,
Kristin: I, I feel like. Like, I’m about to gag, just even thinking about it, like, I feel it in my throat. Let’s
Will: not associate me shirtless with asparagus. I don’t think we want to do that. Alright, let’s take one more break.
I’ll be right back.
Hey, Kristen. Yeah? I know you’re a big fan of Demodex mites.
Kristin: Uh huh.
Will: You know the eyelid mites? Yeah. They’re on your eyelid.
Kristin: Uh huh. They’re
Will: just right there in your eyelid. [00:46:00] Yeah,
Kristin: thank you.
Will: Uh, well, what if they flew at you?
Kristin: Oh, God!
Will: What if they jumped? What if they jumped? Would that bother you even more? Oh, it’d be even worse.
Would that be better?
Kristin: Jumping bugs are always worse. Well, I have
Will: good news for you. They, they’re not jumping. Oh, They don’t jump at you. But they are there and they can cause like crusty, flaky, itchy, red,
Kristin: irritated
Will: eyelids. So I can tell you’re a little bit grossed out.
Kristin: It’s a
Will: disease. It’s called Demodex blepharitis.
Kristin: It sounds like no fun,
Will: but it’s pretty common. And a lot of people don’t really know about it.
Kristin: Yeah.
Will: But I mean, these like, they’re, they’re, they are kind of cute. I gotta admit, just a little, just
Kristin: a little cute. Maybe a little cute.
Will: Regardless, you shouldn’t get grossed out by this. You should get checked out.
Kristin: Okay. All
Will: right. Go to eyelidcheck. com for more information. Again, that’s E Y E L I D check. com to get more information about these little guys and demodex blepharitis.
[00:47:00] Alright, Andrew, a couple more things. Have you been noticed out in public because of your Oh.
Kristin: I really am.
Will: Oh, oh, we got
Kristin: Just give me a minute.
Andrew Luber: I feel you. I’m sorry about that. No, no, it was my fault. It’s
Kristin: him.
Andrew Luber: No,
Kristin: great. I just, I thought about it too much. I went, I went there too deeply. Okay.
Will: I’m just making it worse. I get it.
Kristin: Okay, I’m better. Go ahead.
Will: But what I was going to ask you, Andrew, is, uh, yeah, as you’ve, as you’ve been posting these videos, have you.
Either been noticed out in public, have, have people like, oh, you’re the Arfid guy. Has that, has that ever happened to you? Yeah, a lot now.
Andrew Luber: Oh, really? Oh, that’s cool. And it’s, and a lot of the, uh, a lot of what they say is like, Hey, you’re that guy that’s scared of food. Yeah. . And, and, and it’s just like, oh, great.
I’m, I’m that guy now. I’m scared of food. [00:48:00] But, uh, yeah, I mean it’s, I would say it’s just funny when. There’s people that are like freaking out and want a picture with me when I’m just like doing food exposures. So just, just, there’s like a couple stories where like, I’m with, like I was at a bachelor party in Vegas and this is, I’m with people that I’m from Philly.
A lot of them were from Philly and like, they just haven’t seen me really since I did the TikTok and they like, they didn’t understand, I guess, how, how big I became with it. And Like, people were coming up to me and they were like, holy cow, I can’t believe it, um, that this girl wants to take a picture of you, and I’m like, I have no idea, but it’s great that people are recognizing me as, This guy that’s scared of food in the sense that it’s bringing awareness to [00:49:00] ARFID and a lot of people say I know Somebody like you.
[music]: Yeah,
Andrew Luber: and like having it be like a household concept Even if people don’t know that it’s ARFID like the term ARFID Just the familiarity is key because that’s what will help people understand people that are suffering from it because like I had that I had people that understood even though they would make fun of me and we would make jokes about it there was this baseline understanding of like I had this issue that’s not just picky eating it’s like And that’s and that’s really the goal of my account.
So yeah, that’s cool. I love that
Kristin: so much. It makes me a little bit teary because, you know, I think, um, I’m not sure how old you are, but I think I’m guessing you’re, you’re younger than I am. And, um, okay. Yeah, quite a bit. So I’m 40 and I can tell There was a difference in, in what the world was like for me versus you, [00:50:00] right?
Like, like the level of acceptance that you have experienced is greater than the level of acceptance that I experienced, which is amazing. And then it seems like now, even, you know, 28 years later from you, it’s, it’s growing and you’re contributing to that growth. And I think that just makes such a huge difference in humanizing this issue for people like us, right?
And making life a little bit easier for people that have this really weird, bizarre, but very difficult thing to contend with every day. So I’m so glad you’re out there doing what you do and I hope you continue for a really long time.
Andrew Luber: I really appreciate that. Thank you. Let’s
Will: talk.
Andrew Luber: Yeah. And let’s
Will: talk about the film.
Yeah. Yeah, what are you working on?
Andrew Luber: So the film is called The Hunt and it’s actually a lot about how identity, how one identifies with themself and how it relates to a society [00:51:00] in which they don’t agree on its identification. So like, I’ll just give a quick one, one liner, but basically it’s a world. It’s called the hunt.
It’s, it’s a world where there’s only wolves and sheep. And we follow a main character who is a lone wolf, who’s trying to get into a wolf pack. And in order to kill more sheep, because you could kill more sheep in a pack than you by yourself. And the more he tries to get into the wolf pack, the more the world And others don’t recognize him as a wolf, so he’s at this crossroads where he sees himself as a good wolf, trying to get a wolf back, and the world sees him as literally not a wolf, so he has to make a decision on like, how am I going to assimilate myself into society, and basically the film goes down this hole of what identity is, And identity, basically the way the film understands it, is how, is always in [00:52:00] relation to what your fantasy is.
So how you fantasize about your future self and where you’re going to be shapes your current identity. So it’s like identity is kind of the moment, it’s just a moment in time of yourself.
[music]: And
Andrew Luber: um, he ultimately, um. realize he’s just wearing a mask, that he’s not actually a wolf inherently, and that underneath the mask is this void of possible identities.
And in this world, it’s only binary where it’s wolf or sheep. Um, so he essentially picks choosing to be a sheep, knowing that he’s going to get killed, and choosing that over being this like voidless nothing,
[music]: because
Andrew Luber: it’s better to be Basically, the message of the film is, it’s better to be assimilated into society, even if it’s with an identity that you don’t fully, initially desire, because that initial desire is always situated in some [00:53:00] arbitrary fantasy that, that you, you come up with.
Now, again, this is for the film, um, so it’s, it’s better to be something than nothing. And it ties with ARFID. It’s like when I was in middle school and I’m running around being chased by a banana,
[music]: I
Andrew Luber: had a choice where it’s, I can either assimilate myself in the situation and find a way for me to have a perspective in which I’m happy with, that it actually meets some fantasy that I construct for myself.
And that fantasy was to have a fun group of friends. So I was able to position myself. Where it’s like, okay, I’m okay with this identity because I have the friend, I have the, the relationship where I could have that fantasy. I could have that be achieved versus me just like not participating at all and just not even having any relation to, to that particular fantasy.
So that’s, [00:54:00] that’s like a quick, just what the movie’s about. I’m making it with my two best friends, Tyler Crystal and Alex Shandelman, and, uh, we’re actually shooting it starting tomorrow.
Will: Oh,
Andrew Luber: wow. All right. So, uh Yeah, I’m excited. Thank you. What a huge
Will: undertaking and, uh, put yourself out there and make some, something, uh, you know, big like that, a big creative project.
That’s, that’s hard to do. So I wish you the best. And also people can find you on social media at ARFID underscore Andrew on YouTube. Definitely check it out. It’s fascinating. Uh, I think this is an interesting disorder that, uh, I think people are, a lot of people are learning about through your channel and through conversations like this.
So, um, yeah, we appreciate what you’re doing. Keep it up.
Andrew Luber: Thank you. Thank you guys for having me.
Will: How was it, uh, talking to someone that, that suffers your affliction?
Kristin: It’s always very [00:55:00] emotional for me to find someone else because it’s, it’s not uncommon, but it’s not frequent. That you find someone that has it. Like, I think in my entire life, so, you know, four decades, I’ve met a handful of people that have it.
So it’s always nice to run into somebody who just knows, right? Because you spend so much time as a person with ARFID trying to explain ARFID to other people, because it is, you have to eat multiple times a day and it’s considered a very social activity. So you do it in front of other people a lot.
People really have strong opinions about food. And so there’s always a lot of questions, so just spend a lot of your time explaining. It’s so nice to meet. People that you don’t have to explain and you just get it.
Will: Yeah, definitely an entertaining social media presence. So everybody should check them out.
Uh, and, uh, let us know what you thought. Let us know if you have any guest suggestions. Uh, we’re always looking for new, interesting people to talk to. Uh, you can email us [00:56:00] knocknockhigh at human content. com. You can visit us on our social media platforms or hang out with us and our human content podcast family on Instagram and Tik TOK.
At human content pods. Thank you to all the wonderful listeners leaving feedback and reviews. We love those reviews. If you subscribe and comment on your favorite podcasting app or on YouTube, we can give a shout out like today we have at Ubi Alecki. I’m going to, I’m going to go with that on YouTube.
That said about our wife and death show, come to Canada.
Kristin: We would love to come to Canada.
Will: I’m a big fan of Canada.
Kristin: Yes.
Will: Early adopters of the Glaucomflecken brand. They are. Toronto in
Kristin: particular. We, we feel a debt to Toronto. So we’ll try to figure something out. First time I ever got asked to
Will: speak as Dr.
Glaucomflecken and not as Dr. Flannery. In fact, no one has ever asked me to speak as Dr. Flannery. As, it was, it was, uh, emergency medicine up in Toronto. In fact,
Kristin: people are mad when they find out your name is actually Flannery. They’re like, no,
Will: I don’t like it. They don’t like hearing my, my real name.
Kristin: Yeah.
Will: Full video episodes up every week on our YouTube [00:57:00] channel at Glaucomfleckens. We also have a Patreon, lots of cool perks, bonus episodes, react to medical shows and movies, hang out with other members of our little growing community, early ad free episode access, interactive Q& A live stream events, much more, and we have all kinds of food at our, at our, at our town halls.
Uh, something for everyone. There’s no, no shrimp though. I can’t, I can’t have seafood. I’m sorry. She won’t allow it. She won’t allow it. Patreon. com, hopefully that’s not a deal breaker for you guys. Patreon. com slash Glaucomflecken or go to Glaucomflecken. com. Speaking of patron community perks, let’s do a member shout out.
Heather B. Heather B. Thank you. Thank you for being a patron and thank you all for watching. Uh, for the John, uh, shout out, virtual shout out to the Jonathans, that’s what I’m trying to say. Patrick, Lucia C, Sharon S, Edward K, Steven G, John, Marion W, Mr. Garandetti, Caitlin C, Brianna L, Mary H, K L, Keith G, Jeremiah [00:58:00] H, Parker, Muhammad L, David H times 2, Kaylee A, Gabe, Gary M, Eric B, Marlene S, Scott M, Kelsey M, Dr.
Hoover, And Bubba the Salt.
Kristin: That’s right.
Will: I was struggling at the beginning, but I, I rebounded. You got it. I thought I was going to have to like slap
Kristin: you and reset, but no. Exactly.
Will: Patreon roulette, random shout out to one of the emergency medicines here, Needy G. Thank you for being a patron and thank you all for listening.
We’re your hosts, Will and Kristin Platt, also known as the Glaucomflex, and special thanks to our guest, Arfod Andrew, Andrew Luber. Our executive producers are Will Flanagan, Christy Flanagan, Aaron Korney, Rob Goldman, Robe Goldman, and Shahnti Brooke. Editor engineers Jason Portizo, our music is by Omer Ben Zvi.
To learn about Knock Knock High’s program disclaimer and ethics policy, submission verification and licensing terms, and HIPAA release terms, oh man, Human Content did a number on those HIPAA release terms. Just fantastic. They’re delicious. Best I’ve ever seen. You can go to Glaucomflecken. com or reach out to us, knockknockhigh at human content.
com for any questions, concerns, or fun medical puns. Magna Chi is a human concept production.[00:59:00]
Hey, Kristen.
Kristin: Yeah.
Will: You know we love DAX Copilot here.
Kristin: We sure do.
Will: It’s great. Love it. A little Jonathan in your pocket. Yeah. I know, right? Cusey. Yeah. Helping out with the admin burden documentation. One of the things I really like is, is it can like organize your notes for you. Like, I, I don’t know if this might come as a surprise to you, but my notes sometimes are not the most organized.
Yeah. I mean, you know, I could use a little help and DAX is there to help me with that.
Kristin: That’s right.
Will: While also, by the way, like looking at my patients when I’m talking to them.
Kristin: I love it when my physicians are using DAX in my appointments because they just have a better conversation and rapport and it’s just a better overall appointment.
Will: And one thing that people might get a little bit concerned about [01:00:00] with AI products is safety. But DAX Copilot is backed by Microsoft’s robust, like, security. I feel great about their security, uh, and, um, uh, HIPAA compliant. HIPAA compliant. And, uh, so it’s, my patients are safe. I know the documentation is safe and it’s just a great thing.
Kristin: Yeah, very helpful
Will: to learn about how Dax Copilot can help you reduce burnout and restore the joy of practicing medicine. Visit aka. ms slash knock, knock high again. That’s aka. ms slash knock, knock high.
