How Gluten Can Affect You – Mike Turner – Podcast Episode 1 Transcript

Podcast Tune:                   (singing)

W Tucker:                          This is W Tucker, and
welcome to the Healthy and Fit After 50 podcast. Let me give a little bit about
what we’re going to do. This podcast is designed to help people over 40 who
either want to get in shape, stay in shape, and live longer and better. So
that’s our motto, live longer and better. And that’s our goal.

W Tucker:                          So, my history is that
I’ve done lots of things in life, but always been passionate about working out,
and being in shape, and having great health. And so, that’s what I’ve been

W Tucker:                          And so, the guests
that we’re going to have will be a variety of guests, and they will talk about
different aspects of working out, and diet, and health, and all kinds of
things. And our guest today is going to talk a lot about his history of running
health food stores and being a trainer. And then particularly, his experience
with gluten. And gluten is something that a lot of people have heard a lot
about, but they don’t necessarily know exactly what it is or how it can affect

W Tucker:                          So, Mike Turner is our
guest, and he is going to talk about all of that when we get back from this
first break. So, we will be back in about a minute.

Podcast Tune:                   (singing)

W Tucker:                          Welcome back. This is
W Tucker with Healthy and Fit After 40. And I said After 50 the first time, and
I didn’t mean that, but could it be the same. So After 50 is great. After 40 is
even better.

W Tucker:                          So we’ve got Mike
Turner here today, and I want to introduce Mike and get him to tell us a little
bit about his history and the health and fitness industry. And so Mike,
introduce yourself and talk a little bit about that.

Mike Turner:                     Great. Thank you, W. I
appreciate you having me today. I’m really excited about this show. I think
this is great. I think a lot of people can get some benefit out of this.

Mike Turner:                     My background was just
playing sports and being an active kid. And then growing up, and played sports
through high school, played into college. And then got out of college. And while
I was in college, excuse me, let me go back … While I was in college, got
introduced to the health food stores, supplements, really getting into the gym,
and learning how to work out, and kind of started doing some amateur
bodybuilding. And just learned a lot and was around a lot of different types of
people. At the gym, you meet bodybuilders, and you meet powerlifters, and you
meet moms that have had a few kids, and they’re just trying to keep, do things-

W Tucker:                          So you got into that
early in life.

Mike Turner:                     My parents were always
pretty health conscious.

W Tucker:                          Right.

Mike Turner:                     If the sun was out, we were

W Tucker:                          Were out. Yeah.

Mike Turner:                     They didn’t want you
sitting on the couch. So yeah, we were always pretty active.

W Tucker:                          That’s cool.

Mike Turner:                     But didn’t really get into
the gym, and training, and health food, and supplements until later into high
school and into college.

W Tucker:                          Right, right. So you
were an amateur bodybuilder in high school or college?

Mike Turner:                     In college.

W Tucker:                          In college, okay.

Mike Turner:                     Started in college, and
then out of college, and pursued that until I was probably 25, 26.

W Tucker:                          So, and then you got
into the health food business.

Mike Turner:                     Yes.

W Tucker:                          Sort of accidentally?

Mike Turner:                     Yeah. So I wandered into a
health food store one day in Lubbock, whenever I was going to school at Texas
Tech, and asked for a job, and needed some money, and didn’t want to be a poor
college kid anymore, and ended up getting, securing a position there. And then
got certified as a nutritionist while I was there.

W Tucker:                          Wow. So your degree’s
in nutrition, right?

Mike Turner:                     Correct.

W Tucker:                          Right.

Mike Turner:                     Yeah, have a Bachelors in
Health and Wellness.

W Tucker:                          From Texas Tech.

Mike Turner:                     Mm-hmm (affirmative).

W Tucker:                          Cool. Very cool. So it
was natural for you to work in a health food store, right?

Mike Turner:                     It was, yeah. It was. You
get the, “Oh, well you’re one of those health nuts.” And I guess I
just like health and wellness. I just, if you can do anything, that’s
something, a good skill to learn.

W Tucker:                          Sure. So, being in
that business, what is the thing that was the most misconception of people who
would come into the store?

Mike Turner:                     I’d probably say they just
want that silver bullet. They want to come in and say, what can I take without
lifting a finger to enhance my quality of life, or to help me lose some weight,
or to help me sleep better, or all that? And there’s tons of supplements out
there. I love supplements. I think they’re great, for the right person. But,
that was the biggest misconception.

Mike Turner:                     There’s two or three things
that you have to do, and one of them is eat well. The other one is visit the
gym or do some sort of exercise. And the other one is supplement. And you can
kind of dabble in all three, or you can do two of them really, really, really
well and maybe neglect the third one. And those are all just kind of, that’s
… So my biggest passion is solving problems. That’s just whether it’s a
health problem, or if you’re paying too much for something, or whatever the
case may be. I just love solving problems.

W Tucker:                          So the three things
you just mentioned are kind of important for people to stay healthy no matter
who they are.

Mike Turner:                     Oh gosh, oh yeah.

W Tucker:                          So you can’t just go
to the gym and ignore the other two.

Mike Turner:                     No, no. And depending on
where you are in your life, whenever I was in college, girls were trying to
look good in their swimsuit for spring break, and guys were trying to good in
their swimsuit for spring break. And then when you’re in your twenties and on
up, then you get married. And then you want to look good for your significant
other. And then when you’re in your thirties, you probably had a kid or two.
And now the mom, she’s trying to look good for the dad, and the dad doesn’t
want that belly sneaking up on him. And there’s just a lot of moving parts.

Mike Turner:                     And I’m 35 now, and I’ve
been pursuing that lifestyle for a while. And I’ve got friends that are
significantly younger than me, and they have-

W Tucker:                          Problems.

Mike Turner:                     They have some things that
I don’t have to worry about. And by the grace of God and perseverance, it’s led
me down that path.

W Tucker:                          Sure. All right. Thank
you, Mike. We will be back in about a minute. So, see you there.

W Tucker:                          All right. We are back
with Mike Turner. And it’s Healthy and Fit After 40, a show to help you live
longer, better. So Mike told us a little bit about his background, and now what
I want him to talk about is something that’s very important that most of you
have heard of, but don’t know much about, and that’s gluten. And Mike has a
very unique experience in his life that has to do with gluten. So, tell us a
little bit about that experience. Started in high school, right?

Mike Turner:                     Yeah. So, symptoms of this
allergy started whenever I was a junior in high school. And like I said, I
played sports. I was really active, and so my body wasn’t functioning properly.
I mean, I could tell, like I was a finely-tuned machine, and somebody put sugar
in my gas tank.

Mike Turner:                     And so it started off with
joint pain, and I was-

W Tucker:                          When you were in
sports or …

Mike Turner:                     Yes.

W Tucker:                          … just in general?

Mike Turner:                     Yeah. I still remember
being on the football field, being on the baseball field, and my elbow started
hurting when I was throwing the baseball, and my knees would hurt when I was
running routes for football. I mean, just everything started feeling like I had
arthritis. I was 17, 16, 17 years old. So that kicked in and-

W Tucker:                          And you had no idea
what was going on?

Mike Turner:                     No. I’m mean, that wasn’t a
thing that was widely-

W Tucker:                          Gluten wasn’t …

Mike Turner:                     Yeah, nobody knew about it.
Now it’s, I mean, everybody knows about it. People that don’t even have to do
it know about it, and they just think it’s healthier. And sometimes that’s
accurate and sometimes it’s not.

Mike Turner:                     But I got to college and
started working at the health food stores, like we talked about. And my manager
there at the time, we ate a pizza for lunch, and 20, 30 minutes later I started
sneezing just uncontrollably. My eyes starting watering. And he just kind of
looked at me, and he’s like, “Goodness, are you okay?”

Mike Turner:                     I said, “Well yeah,
I’m fine,” because it was normal to me. This is just what I had lived with
for the last four or five years. And he said, “Okay, do you know what
gluten is?”

Mike Turner:                     And I said, “No, what
does that mean?”

Mike Turner:                     And he said, “Well,
after seeing you eat that pizza, I think you may have a gluten allergy.”

Mike Turner:                     And so, we had a local
doctor that shopped in our health food store, and so the next time he came in,
I said, “Hey, can I pick your brain, and come by your office one day and
see you, and we can chat a little bit,” because he was very well-versed in
that field.

W Tucker:                          He was a healthy guy?

Mike Turner:                     Yes, yes. He was a more
naturally inclined doctor. So I went and sat in his office for 30 minutes one
day, and he said, “Here’s a list of all the stuff you cannot eat and

W Tucker:                          Wow. Wow.

Mike Turner:                     Because I was in college,
and we enjoyed ourselves. And he said, “The test to do this is $500.”

W Tucker:                          [crosstalk 00:12:09].

Mike Turner:                     And I said, “I don’t
have $500 to spend on this. That’s ridiculous.”

W Tucker:                          That was a test for
all allergies? Is that what it was?

Mike Turner:                     It was … more or less,

W Tucker:                          More or less, okay.

Mike Turner:                     Like a-

W Tucker:                          Like a comprehensive.

Mike Turner:                     Correct. Like a panel. And
so he goes, “Or the other test is just don’t eat this stuff for a week and
see how you feel.”

Mike Turner:                     And I said “Well, give
me that one.”

Mike Turner:                     So sure enough, a week
later, went back in and saw him, and I said, “Thank you so much for
telling me about this. This was incredible.” My joints don’t hurt. I was
always very, very thin, and just in that week’s time, and then after that
significantly, I started putting on more muscle.

W Tucker:                          Wow.

Mike Turner:                     And it’s because-

W Tucker:                          So it’s this a list of
gluten objects and foods?

Mike Turner:                     Yes. It’s not that you-

W Tucker:                          Okay.

Mike Turner:                     Stuff that makes sense to

W Tucker:                          So how does he know
that? He was just guessing? He was just guessing that was-

Mike Turner:                     No, no, no. This time he
knew 100%.

W Tucker:                          Oh, okay.

Mike Turner:                     There’s gluten in bread,
pasta, these flours, it’s in beer, it’s in all these things. It’s in a lot of
sauces. So, it’s things with sauces or gravies. Sometimes that’s not the first
thing you think of, but it’s in there.

W Tucker:                          So you avoided all
these things for a week?

Mike Turner:                     Oh yeah, yeah. And it was
crazy. At first I was like, well what am I going to eat? I can’t eat bread. I
can’t eat sandwiches. I can’t eat pasta. I can’t eat pizza. I can’t drink a
beer. I can’t do any of these things. So you kind of revert to what’s popular
now is like the keto diet or the caveman diet. And it’s meats, fruits,
vegetables, no processed foods. And that’s a big part of it too. So yeah, I
started getting on the right track, and eating the right things, and not eating
the wrong things. And my goal was to gain 25, 30 pounds of lean muscle over the
next year. And I accomplished that.

W Tucker:                          You were able …

Mike Turner:                     And something was just, it
was the craziest thing I’d ever seen. What people don’t understand, if you’re
eating something that you’re allergic to, it’s like getting a little dose of
poison, if you think of it that way. So if you said there’s just a little bit
of rat poison in that, are you going to go ahead and eat that cupcake? And for
a while I was like, “Yeah, give me that cupcake.”

W Tucker:                          Give me that cupcake.

Mike Turner:                     But then after a while, and
you deal with the symptoms, I was like, it’s just not worth it. I mean, it just
wasn’t worth it to me to feel that lousy. I was young. I should have been in
the best shape of my life. And-

W Tucker:                          Especially since you
were exercising and-

Mike Turner:                     And it was an uphill fight,
and it was just terrible. But after that came around, there was a lot of other
things I was dealing with like ADD, or had trouble focusing, or I would read a
book and get to the end of the page, and I couldn’t remember what I read. And I
think a lot of people deal with just a simple thing like that. And I can
contribute all that back to me putting something in my body every single day
that didn’t agree with me.

Mike Turner:                     And that’s just something
I’ve kind of learned now. Now, if there’s something continually present in my
life, I’m sitting here going, “Okay, what am I doing that’s putting this
problem in my way, putting this obstacle in my way?”

Mike Turner:                     But, the gluten’s tough.
It’s tricky. It’s in everything. There are some things they just add that
directly to, to make it last longer on the shelf or to thicken it up. So
there’s a lot of different things that do contain it.

W Tucker:                          All right. We are
going to come back with Mike in about a minute, and let him finish the story,
and talk more about gluten. So thanks, and we’ll see you in a minute.

W Tucker:                          All right, thank you
for coming back. This is W Tucker with Healthy and Fit After 40, and that is
what we want to do is help you live longer and better. And we have Mike Turner,
who is a bodybuilder, health nutritionist, has a nutritional, both a Bachelors
and a Masters, right, in nutrition?

Mike Turner:                     I was certified as a
nutritionist, so not a true Masters, but a lot of people that are do have

W Tucker:                          And so, he had
experience with gluten, and he just told us about his experience, and we’re
going to talk a little bit more about what it is that people should look for if
they’re gluten-intolerant, and kind of things that you have learned over the
years. So, tell us a little bit about that.

Mike Turner:                     Sure, yeah, absolutely. So,
for me in my journey, whenever I realized what was going on, I was an athlete,
and I need to perform, and wanted to be healthy in all these different aspects
of life. And the first thing I noticed was joint pain. So I was running-

W Tucker:                          And that was when you
were in high school?

Mike Turner:                     Yeah, yeah, absolutely. So
when I was running, when I was working out, my joints just felt like they were
falling apart. And so I’m like, “I’m too young to have arthritis. What’s
going on?”

W Tucker:                          So what other symptoms
were there besides joint pain?

Mike Turner:                     A lot of gastric upset. So
gas, bloating, frequent trips to the restroom. Some people experience
constipation. I mean, it can do-

W Tucker:                          So gluten could do a
lot of different things.

Mike Turner:                     It can do a ton of things,
yeah. And so, that was just your more immediate things that you recognize,
people with joint pain, people with their stomach having issues, or they have
gas, or they have bloating, or anything that’s digestive-wise. But a lot of
people have headaches, or a lot of people have rashes, have terrible skin
rashes where they break out. And some people-

W Tucker:                          So do you think other
people like you nowadays don’t know what they’ve got?

Mike Turner:                     A hundred percent, 100%,

W Tucker:                          A lot of people have
it and just don’t realize it.

Mike Turner:                     Oh no. And it’s because
there’s so many allergens out there. I mean, if a kid goes outside, maybe it’s
the grass, maybe it’s tree pollen, maybe it’s flower pollen, maybe it’s dairy,
maybe it’s wheat. You have-

W Tucker:                          You may not really
know what it is.

Mike Turner:                     Yeah. You have no idea
until you do that panel and do a full spectrum allergy test and figure out,
okay, what I can have, what I can’t have, what’s dietary, what’s environmental.
But I mean, people have headaches, and you can contribute that to removing
gluten from your diet. And maybe the headaches go away.

Mike Turner:                     And so, I’m a big fan of
trial and error. I want to live it, I want to understand it, and maybe it
works, maybe it doesn’t. But at least I tried it. And that was kind of my
thinking in all this.

W Tucker:                          So it took you years
before you figured out what it was when that doctor came by and said,
“Come to my office.” And you cut out the foods that he asked, and all
of a sudden you were cured.

Mike Turner:                     Oh yeah. I mean, yeah, it
was about a week’s time. Some people take months, some people take three to six
months before all that can clear out of your system, and your body, it’s kind
of like an autoimmune function. You’re putting in this little bit of poison and
this little allergy in there all the time, and your body’s just continually
trying to attack it. And until you remove that, things don’t really clear up.

W Tucker:                          So is it only for
folks who have an intolerance? So folks who don’t have an intolerance, it’s
okay or not? You just think it’s a bad thing, anyway.

Mike Turner:                     So now you’re going to get
me into the health nut side.

W Tucker:                          Right.

Mike Turner:                     So, I’ve read enough and
done some research to that shows that the wheat that we eat today is not the
same wheat that’s present, or that was present in the past, or that’s present
in different countries. So in Europe, their wheat that they have over there is
really more of like a true wheat, and so-

W Tucker:                          So it has less gluten?
Is that what you’re saying?

Mike Turner:                     No, it’s just different.

W Tucker:                          Different, okay.

Mike Turner:                     It’s just a different
structure. And here in America, we need a overabundance of food, and so they
genetically alter and genetically modify certain crops and certain things to
make them last longer to get more benefit out of them so they don’t have as
much spoilage. They can sit on the shelf longer, and so on and so forth.

W Tucker:                          And gluten does that?

Mike Turner:                     And I think altering those
things can make it more detrimental to the consumer. And the reason I say that
is we go to a pizza place, and it’s owned by an Italian family, and they fly in
all the ingredients from Italy. And I can eat a regular pizza there and not
have to eat gluten-free.

W Tucker:                          Wow.

Mike Turner:                     And it doesn’t affect me.

W Tucker:                          That’s amazing.

Mike Turner:                     And not everybody’s like
that. I’m not telling everybody to go find some something like that, but that
kind of verified my research and some of my understanding of what we have now
is more of a cousin to the wheat product and the wheat family as opposed to the
original. It’s kind of like a copy of a copy. A copy of a copy is going to be a
little less.

W Tucker:                          Less, right.

Mike Turner:                     It’s going to have some
other issues. Does that kind of make sense?

W Tucker:                          It does. So, you would
recommend people stay away from gluten?

Mike Turner:                     I mean, you always want to
talk to your doctor, and you always want to see what they would recommend
because they see this a hundred times a day, and they’ve seen things that they
could probably point right at you and go, “If it was me, I wouldn’t drink
milk anymore,” or, “If it was me, I wouldn’t eat wheat anymore.”

Mike Turner:                     We can do a test, and we
can figure that out, but if the person doesn’t want to spend medical bills or
doesn’t want to inquire some of those costs, you can just kind of do like I did
when I was a poor college kid and just remove those things from your diet.

W Tucker:                          Just not eat them,

Mike Turner:                     You could do what’s called
an elimination diet, and you start with one thing. So, let’s say the first week
of your elimination diet, you’re not going to eat bread. So you just removed
bread, and you fill those calories with something else, and then go on down the
road, and keep trying different ingredients, and keep trying or removing
different things, and just see what works for you.

W Tucker:                          And obviously for you,
it not only solved a lot of your joint and all those other problems, but made
you feel better.

Mike Turner:                     Oh gosh, yeah. I mean, it
was day and night. It was … It’s hard to explain. It’s kind of like having
the flu and then not having the flu. You look back, and you were just like, oh
my gosh, that was terrible.

W Tucker:                          Right. And didn’t
really know.

Mike Turner:                     Yeah. And you just

[crosstalk 00:23:36]


W Tucker:                          That’s the way was.

Mike Turner:                     Right. That’s exactly

W Tucker:                          So people could
benefit greatly from cutting out gluten in their diet?

Mike Turner:                     Yeah. If you think, if
you’re having joint pain, or if you’re having headaches, or if you’re having
… I think the clock just went off. [crosstalk 00:23:53]. If you’re having a
number of different symptoms, I mean, it can be contributed back to anything.
And so how do you dial it down and say, “Gluten is the problem.” And
that’s where the allergy tests, or that’s where talking to your physician comes
in. But like I said, in my time whenever that presented itself to me, I didn’t
have that option. So I just said, “Yeah, I’ll not eat this list of things
for a week,” and see what happens.

W Tucker:                          All right. Fantastic.
All right. We thank you, Mike. We will be back in just a minute with more from
Mike Turner.

Podcast Tune:                   (singing)

W Tucker:                          All right. We are back
at W Tucker with Healthy and Fit After 40, and our motto is the live longer,
better. And we have Mike Turner as our guest today, and he’s talked about
gluten. And I thought maybe we would just let Mike talk a little bit about his
experience with gluten and what he suggests to people. And then we’ll talk
about the business he’s in now, which is Goosehead Insurance.

W Tucker:                          So Mike, kind of
summarize what we’ve talked about in the gluten and what you feel like people
should know about it and take heed of.

Mike Turner:                     Yeah. So kind of the
biggest thing that I try to look at is, if there’s a goal that you’re trying to
achieve, or if there’s something that’s present every day in your life that
you’re just not loving, maybe it’s headaches, maybe it’s I’m trying to lose
this weight around my belly and I just cannot do it, maybe I’m trying to work
better on my focus. A lot of kids-

W Tucker:                          Oh, so you think
gluten does affect that, too?

Mike Turner:                     Oh, a hundred percent.

W Tucker:                          [crosstalk 00:27:09].

Mike Turner:                     And I’ll vouch for that
personally. Like if I have some pizza for the next two or three days, like I
just cannot draw words from memory, I can’t tell a story.

W Tucker:                          Wow.

Mike Turner:                     My focus is off, I’ll read
the book and get to the end of the page.

W Tucker:                          Wow.

Mike Turner:                     And what was I doing? Or
I’ll get into the kitchen and look around and go-

W Tucker:                          What was I here for?

Mike Turner:                     “I know I came in here
for a reason.” You know, right?

W Tucker:                          Right.

Mike Turner:                     People do this all the
time, and we just chalk it up to, oh, I’m forgetful; or well, I’m 35, maybe I’m
just supposed to have memory problems.

W Tucker:                          Not at 35.

Mike Turner:                     Yeah, of course. That’s
crazy. But this was stuff that was going on in my twenties, and when I cleaned
up some things, some other things cleared up, and it kind of made me aware,
like oh man, I’m focusing better now, I’m telling stories better now, I can
remember what that word is called now, things like that that I would never have
even thought-

W Tucker:                          Never attributed to
some sort of gluten in your diet.

Mike Turner:                     No. I mean, heck, I’d never
even heard of gluten. How was I supposed to know that was causing all these
myriad of problems? But that’s why it’s kind of hard to say, what are you
dealing with, or what are you trying to overcome. And this target of gluten,
that’s the answer.

Mike Turner:                     I think it does a lot of
things to a lot of people, but there’s no way of knowing what it’s going to do
or how it affects you until you do that elimination diet, remove it, educate
yourself, do some research from a valid resource. Don’t just google it and take
the first thing you see. But there’s tons of books on gluten and wheat and what
it can do to your body, if it doesn’t agree with you. Some people can eat it,
and they’re fine. It doesn’t bother them at all.

Mike Turner:                     But that’s kind of the
biggest thing is just listen to your body.

W Tucker:                          Absolutely.

Mike Turner:                     Know how you feel. If you
wake up every day and something hurts, and it shouldn’t hurt, look into that.
There’s a reason. Your body’s tell trying to tell you something. And so, I just
kind of turned my years on and started listening one day.

W Tucker:                          So tell us a little
bit about what you’re doing nowadays.

Mike Turner:                     Okay, great. So now, for
the last few years, I’ve been an insurance broker. So what that means is as an
independent insurance broker, I don’t work for a big name insurance company.

W Tucker:                          Like a State Farm or a

[crosstalk 00:29:32]


Mike Turner:                     Yeah, correct, yeah. So
most people, if you see their ads on TV, they pay millions and millions and
millions of dollars to run those ads. Well guess pays for that. It always comes
back to somebody. And so, usually what I say is, “If you haven’t looked at
your insurance rates in two years,” that’s about the shelf life of a
policy, whether it’s home insurance, auto insurance, boat, RV, investment
property, any of those things, “If you haven’t looked at them, and you
just get your renewal in the mail, and you go, ‘Oh, it went up again,’ and you
throw it in the drawer, and you look at it again and 12 months, you need to
call somebody who does what I do.”

Mike Turner:                     So, if you don’t like me,
don’t call me, and that’s fine. But you need to reach out to somebody who’s a
professional that can evaluate the entire market, that can look at multiple
companies, that can say, “Hey, this company offers x, this company offers
y. You’re the target client for this company. They can give you the best deal
and the best product or the policy to go with it.”

W Tucker:                          And I’m a good example
of that because I had car insurance and, of course, we don’t know what we have.
So, I turned it over to a Goosehead agent like Mike, and he said, “Oh my
God, you’re so underinsured that you need to like quadruple what you got.”
So for the same price, he gave me five times the coverage that I already had.

Mike Turner:                     That’s great.

W Tucker:                          So that’s the benefits
of Goosehead, so …

Mike Turner:                     Absolutely. And you know,
I’m an honest guy and I’ll tell you, “Hey, you’ve been with this company
for so long, and you’re paying this much, and your policy provides these
things.” I won’t get into the technical nerdy insurance stuff, I’ll leave
that for another day, but I mean, it’s as simple as I can look at a policy, I
know multiple carriers, multiple companies, what they offer, and so I can look
at your situation and say, “I can have a better solution for you,” or
“Where you are currently, and what you’re paying, and what you’re
receiving for that is the best spot that you can possibly be in right

Mike Turner:                     And then we’ll call you
back in six months and I’ll run all my numbers again. So that’s kind of the
power of choice. That’s kind of how we market ourselves.

W Tucker:                          Absolutely.

Mike Turner:                     We have the power of

W Tucker:                          You’re not stuck with
one provider.

Mike Turner:                     No. No, no, no, not at all.

W Tucker:                          So, where can people
find you?

Mike Turner:                     Great question. So, we
office out of Plano, Texas, and we were formally in Frisco for a number of
years, and then just crossed right over 121. So, it’s technically a Plano
address, but you can reach our office at (972) 999-1518, or you can shoot me an
email at Mike, M-I-K-E, dot, Turner, T-U-R-N-E-R, @goosehead.com.

W Tucker:                          So, is there a website
associated with it or is your email the best way to get you?

Mike Turner:                     Email’s the best way.

W Tucker:                          Okay.

Mike Turner:                     I mean, we have our
Facebook presence website, and our social media presence.

W Tucker:                          All right.

Mike Turner:                     And we tag ourselves as the
insurance superheroes. So, we just try to have fun with it, not be your boring
old, your agent.

W Tucker:                          Sure. So repeat both
your email and your phone number.

Mike Turner:                     Yeah. So email is
Mike.Turner@goosehead.com. And office phone is (972) 999-1518. And cell phone
is (214) 457-3480.

W Tucker:                          All right. So, say
your cell phone one more.

Mike Turner:                     Cell phone is (214)

W Tucker:                          All right. Thank you
very much, Mike.

Mike Turner:                     Thank you. I do appreciate
you having me today.

W Tucker:                          It’s been a real
pleasure to learn about gluten and to get to know you better, too.

Mike Turner:                     It was. Thank you.

W Tucker:                          So thanks. All right.
Thank you, Mike. I appreciate you being here. And this is W Tucker with Healthy
and Fit After 40. And we will see you next week. Thanks.

Podcast Tune:                   (singing)

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