ore than a decade ago when her only nurse called in sick, Dr. Liz Klodas found herself standing in a part of her private cardiology practice in Edina, Minnesota, where she rarely ventured: the waiting room.
She started offering her patients nutritional counseling and referring them to dietitians, but it didn’t work. Eating healthy was a vague directive; life was too busy to commit to new dietary habits; and the grocery store was a land mine of temptation. For months, Klodas watched her patients try and fail to change things.
That morning granola side project was the perfect testing grounds for the nutrition research she’d pursue later on for her patients. She’d already been giving the granola to interested friends and family for years; some had even suggested she sell it. It was tasty, versatile and shelf stable, with no cooking required. Packaged in single servings, patients could just open, eat and enjoy.
“Part of my success is not knowing that I couldn’t,” Klodas said. Any manufacturing expert would have known that making fluffy pancakes from cholesterol-lowering ingredients or bars without added syrups were uphill battles, but Klodas said she just made what seemed best for patients. Manufacturers declined to ink deals with Step One.
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