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13 Years Old and Already In Business with Lauren Inazu
Podcast Episode #23 — December 8, 2020
Lauren Inazu isn't your average 13-year-old girl. When she was 8, she recruited friends to sell and market her lemonade stand, Lauren's Sweet Treats. In 5th grade, she started a school newspaper. And now, she recently launched a cottage food business.
Lauren lives in St. Louis, MO and sells all sorts of baked goods with her new business, Count It All Joy.
Between school, homework, piano lessons, sports, youth group, clubs, and Bible study, Lauren is somehow finding time to fulfill baking orders. Sometimes she likes to surprise her classmates with that fact: "I think it's always kind of fun to be like, 'Oh yeah, I just have to go make four dozen cookies tonight for an order.' And they're like, 'An order?'"
Lauren may be one of the most ambitious and mature 13-year-olds I have ever met, but she is not unique in wanting to make a little dough from her baked goods. Many kids reach out to me to ask if it is legal for them to sell their creations.
In this episode, Lauren shares what she's learned about legally starting her cottage food business as a 13-year-old, in hopes of inspiring other young entrepreneurs to try it out as well.
How (and why) Lauren started her cottage food business
Whether it's legal to start a business as a minor
If it's difficult to get people to take you seriously when you're young
Why someone paid Lauren $20 to change her business name
If it's a good idea to get friends to pretend to be customers
Some of Lauren's marketing ideas, like extra samples and handwritten thank you notes
Why her marketing director already quit
Lauren's life plan for college, career, and retirement
Her advice for a 13-year-old who is thinking of starting a food business
Lauren's accounting and customer management system
How she uses email marketing in her business
Lauren's most popular menu item, and her pricing strategy
What Lauren plans to do with the money she's making
Commercial kitchen costs, and how to potentially get access to one for free
Lauren's future plans for her business
Count It All Joy Website
Missouri Cottage Food Law
By: David Crabill | Tags: baked goods, commercial, commercial kitchen, email marketing, laws, lemonade stand, marketing, minor, price, and starting | Food: Cakes, Cookies, Cupcakes, and Donuts | Venues: Home and Online | Regions: Missouri
David Crabill: Welcome to the Forrager podcast, where I talk with cottage food businesses, about their strategies for running a food business from home. I'm David Crabill, and today I'm talking with Lauren Inazu. Lauren lives in St. Louis, Missouri, and sells all sorts of baked goods with her cottage food business, Count It All Joy.
I am really excited to have Lauren on the show today. She is an extra special guest because although her business looks like most startup bakeries, what sets Lauren apart is that she is only 13 years old. And let me tell you, she is a very ambitious 13 year old. I think when I was 13 years old, I'm pretty sure I was just doing well to finish my homework.
Lauren, on the other hand has school homework, extracurricular activities, and Oh, by the way, she has a cottage food business on the side. Now, as you might expect, she is still in the early stages of building her business. But I wanted to have her on the show because there are actually quite a number of young people who reach out to me, wanting to know if and how they can sell their baked goods.
And Lauren literally wrote in her application that she wanted to be on the show to inspire young people everywhere, which having talked with Lauren now, I'm pretty sure is exactly what's about to happen. And with that, welcome to the show, Lauren. Nice to have you here.
Lauren Inazu: [00:01:16] Thank you for having me.
David Crabill: [00:01:19] So Lauren. Take us back to why you started this business and how you were compelled to start it as a 13 year old.
Lauren Inazu: [00:01:27] Well, when I was eight, I liked to bake and I wanted money for, I don't know, an American girl doll or something, and there's a walkway behind my house. A lot of college students use to get from a busy part of town to campus. So I setup a lemonade stand there after a football game and there are a lot of people walking and I sold cookies and banana bread with some friends. We called it Lauren's Sweet Treats and we made $68. And we thought that we had struck it rich. And then I stopped doing the lemonade stands for a few years. And then when my spring break extended to remote learning throughout the rest of the year, last year, I decided to take what had been a lemonade stand idea and just make it a real business. And I just decided to look into how I could do that. And that's how it started.
David Crabill: [00:02:14] Okay. And you started this, uh, I think right at the beginning or towards the beginning of the year when the pandemic hit. Right.
Lauren Inazu: [00:02:22] Yes in March.
David Crabill: [00:02:24] And did you start it in any way because of the pandemic or was that a coincidence?
Lauren Inazu: [00:02:30] It was mostly because then I had a lot of time because I didn't have to go to school for eight hours a day. I just had a few classes and I could get my work done really fast. So then I had about twice the amount of free time that I could use to bake.
David Crabill: [00:02:45] And, has that time continued to be there or have you been getting back into school?
Lauren Inazu: [00:02:51] Well, now I'm going hybrid school. So I go to school every other day. And then the days I'm at home, I'm still doing a Zoom for every single class. So I don't usually finish the school day until 4:30. And so I do not have the same amount of time, so I've changed my hours. And so I can only do orders after five and before nine except on the weekends. So the time isn't there as much, but I can still get it all done.
David Crabill: [00:03:21] And what did you do to get your business started?
Lauren Inazu: [00:03:25] well, I think the first thing I did was I started a website. Because I'm really into website design and graphic design. So that was the first thing that I wanted to do. And then I started to get a menu ready. My dad told me that I should only have a few things to start, which was really good advice.
And so I think my original menu, I had red velvet cupcakes, apple cider donuts and frosted sugar cookies. And that worked really well. And so I just started going from there. I got my first order because my mom put something on her Facebook page. And so then all her friends wanted my stuff. And so then it started growing from there.
David Crabill: [00:04:06] Leveraging parents' friends. Nice. I like it. That's good. A good marketing strategy for sure. and did you wonder if you were even allowed to start a business as a minor.
Lauren Inazu: [00:04:19] Um, I did. I did a lot of Googling on how to legally start a business under 18. And you can start it basically the same way as an adult. Just contracts are a little bit different because as a minor you technically don't have to follow through, but that's not great strategy and credit is really hard, but I don't use credit. So it didn't really affect me.
David Crabill: [00:04:43] I think it's impressive to me that you put in so much research. You said that's how you found Forrager initially. And I feel like most 13 year olds who want to sell something, they just set up a table out in their front yard and they start selling it. where does this come from? Like you started selling lemonade when you're eight years old and, uh, does this come from your parents? Or like, why do you have such an entrepreneurial spirit?
Lauren Inazu: [00:05:12] I think a lot of it does come from my parents. My dad has his nonprofit and has done a lot of stuff. And so has my mom. And so I think I just, I wanted people to take me seriously and, you know, it's just a lemonade stand and pretty much every kid does at some point. So I want it to be more legitimate. And so I think that's why I thought, well, I'm going to make a delivery service and people can order online.
David Crabill: [00:05:39] And is this something that your parents were encouraging you to do? Or were you, are you the one telling them this is what I'm going to do?
Lauren Inazu: [00:05:49] It was mostly me telling them this is what I'm going to do. I think I told them I was working on a project and then I just showed them a website. I was like, can I publish this? I really want this. And they were like, sure, go ahead. But they were very encouraging once they knew what I was doing.
David Crabill: [00:06:05] You said you're into website development. And what are you using to create the websites that you've worked on?
Lauren Inazu: [00:06:13] Right now I'm using Wix because it's free. But that also means that my website is countitalljoy-stl.wixsite.com/home. And so I have built one on Squarespace. I just haven't set it up because it's a lot more expensive and I've also done some design for other people's websites. And I use Squarespace for that.
David Crabill: [00:06:34] Yeah, and I definitely recommend going with the free options when you're starting out, Now, have you had to pay for anything to get your business off the ground
Lauren Inazu: [00:06:46] No, except for ingredients and packaging, but I haven't had to pay for my website or anything, or online ordering.
David Crabill: [00:06:53] and you didn't have any kind of licensing that you had to pay for?
Lauren Inazu: [00:06:57] Well, technically I'm still in the process of registering my business and taxes. So I will at some point probably in the next month or so, but I have not yet.
David Crabill: [00:07:10] And you said that you, in the process of learning about Missouri's cottage food law also learned about st. Louis restrictions. Can you clarify and expand on that? Uh, what did you learn and what should somebody living in Missouri or st. Louis be aware of?
Lauren Inazu: [00:07:28] Yeah, of course. So the Missouri cottage food law says that you can sell out of your home, events, farmer's markets and roadside stands. In st. Louis. You need a vendor's permit to sell outside of your home, like at farmer's markets, but you can't get a permit without operating out of a commercial kitchen. So in your home kitchen, you can only sell from home.
So I've talked to a lot of people. I have a local farmer's market that I can walk to. And so I've looked into using a commissary or shared kitchen, but I really can't afford it right now, but I hope to sometime.
David Crabill: [00:08:04] Yeah, it is unfortunate to hear that you can't sell at markets without getting a commercial kitchen. Um, I don't know, maybe that's something that Missouri can change at some point and ensure that you don't have to, uh, Go through special hoops to just sell at a market. But, it's very, very impressive to see how much you have done to and learned about to get this business off the ground.
And I think, um, people probably are taking you pretty seriously at this point. did you ever find it difficult for people to take you seriously? Because you're only 13 years old.
Lauren Inazu: [00:08:42] Not really. I've reached out to a couple of people like the person who runs the local farmer's market and another business that just opened a storefront in st. Louis, but ran a home bakery for years. And they've also, they were very impressed and they were very supportive and most of my customers are friends or friends of friends. So most of them already know me. So I haven't really had a lot of trouble taking with people, taking me seriously.
David Crabill: [00:09:10] Yeah, I could see it being actually the opposite where they'd probably want to do everything they could to support a young entrepreneur like yourself. what would you say the lemonade stands taught you. in terms of, starting this business?
Lauren Inazu: [00:09:28] Well, I learned that people don't love it when you name your business after yourself, because I was selling with other people and I was doing it under the name, Lauren Sweet Treats. We just had a poster and someone actually paid us $20 to change the name. So I, that's why I decided not to name my Count It All Joy, Lauren Sweet Treats.
And I just thought you see a lot of businesses where it's like Deb's Sugar Sweets, and I just wanted it to be different. And, I learned how not to market because we would go up and down the sidewalk, like at a circus and be like, come get your brownies here. Or we would have our friends who are six and seven, just walk up and pretend to be customers.
Like they would just be doing that walking by themselves on a college campus. And so I basically learned what not to do from the lemonade stand.
David Crabill: [00:10:29] So, uh, so having, friends pretend to be customers, that's not a good idea?
Lauren Inazu: [00:10:35] Not if everybody is there watching. I mean, I think it's great to have friends who are real customers, but not if it is a bunch of kids just walking up to a table.
David Crabill: [00:10:47] See I think that's actually pretty ingenious that you would even think to try something like that. And that's a concept called social proof. Right. You know, if you're driving down the street and you see one restaurant on one side of the street, that's full of people and you see another restaurant, the other side that is empty.
You're probably get to go to the one that's full because it's a concept of social proof. So that's pretty impressive that even thought to try that marketing concept.
Lauren Inazu: [00:11:15] Thank you.
David Crabill: [00:11:17] Um, and so you're talking about the business name, where does that come from?
Lauren Inazu: [00:11:22] Well, it's from a Bible verse originally it's from James 1:2. "Consider it pure joy, my brothers and sisters, whenever you face trials of many kinds." And I just thought it was a nice message. Just count everything joy. Look on the bright side. And I think it's kind of been. Because there have been challenges. And so just, it's kind of just an optimistic, phrase
David Crabill: [00:11:48] So have you noticed that it's kind of a nice thing when everyone's, going through this pandemic time, have you felt like you've been able to give joy through your baked goods to people?
Lauren Inazu: [00:12:02] Yeah. You just get a little bag of cookies that says Count It All Joy on it. And I think it has been really nice.
David Crabill: [00:12:08] And how has it been, I mean, has your business been growing over time or has it mostly just stayed with your friends? Like how have you tried to, um, expand your business? If you have tried to expand it at all?
Lauren Inazu: [00:12:23] Well at the beginning, I told you I started in March, which is technically true, but I didn't get my first real sale until actually August. I was giving away a bunch of food to people who needed it, or like my friend broke her leg. So I gave her some cupcakes and it was all under the name. Count It All Joy.
But I was really running more of a nonprofit because I was making no profit. And so my mom posted something on her Facebook in August, and I think I got eight or nine orders that week. And so that's kind of how it started. And so it has been growing since then. And I partnered with a nonprofit, the Carver project. And so I make the cookies for their events. So that has also helped me grow.
David Crabill: [00:13:08] So, what was it like? I mean, were you intentionally starting as a nonprofit? Sounds like you're giving a lot of stuff away for free. what did you learn from that experience?
Lauren Inazu: [00:13:19] I like giving stuff away because it makes me feel like a nice person. But it also wasn't very effective because I was only losing money and I'm pretty sure at that point, I was also still using my mom's ingredients and all of her stuff. And so it was really just me, like taking cookies over to someone's house. And so it wasn't really a business. I would just put the sticker on there and be like, go check out my website.
David Crabill: [00:13:48] And what kind of, um, where were you giving food away to? Or who were you giving it to?
Lauren Inazu: [00:13:55] Um, there were a lot of meal trains happening then because people are losing their jobs or people are having babies in a pandemic or. So it was mostly if we would take it a meal or I would just be like, Oh, it's your birthday next week. Here have a dozen cupcakes. But I would be working and losing money on those cupcakes and I wasn't getting anything in return. So I wasn't intentionally starting a nonprofit, but then that's how it ended up.
David Crabill: [00:14:26] so you started to sell in August and, What have you, you done to try to grow your business?
Lauren Inazu: [00:14:35] I pretty much tell everyone to go look at my website anywhere I can. And then I have a Facebook page. So if I post something, then that's marketing, but I haven't tried any ads. I just don't think it's really necessary. I have an email campaign. And a lot of it has been word of mouth. I do have some things that I have thought about, but never actually, like I keep second guessing myself, it's not a good idea. Like handwritten letters. My original idea was I was going to write handwritten letters to everybody who ordered a certain amount or a big thing. Just be like, thank you so much. This was really helpful. I hope you come back. I never actually, I think I kind of chickened out on that, cause I was like, that doesn't seem professional.
No, one's gonna want to get a letter from a bakery. And then I do put samplers of other items in with the order. So if someone orders a dozen cookies, I'll put a dozen chocolate chip cookies and then also a couple of frosted cookies or a cupcake. And I also like giving extras. So if they were a dozen, I'll give them 14.
David Crabill: [00:15:46] Now you said you don't think that people would like getting a handwritten note?
Lauren Inazu: [00:15:50] I'm not sure. I've gone back and forth, on it a lot. I think I will try it. I think I definitely will after the holiday season, because I'm thinking that would be pretty busy and who doesn't like to thank you note after Christmas,
David Crabill: [00:16:06] Yeah, it's definitely a lot of work, but I think you'd be surprised at how effective it is because you know, it's becoming increasingly uncommon for people to receive notes like that. And, um, yeah. I think, I think you'd be surprised that it does make a, quite a difference and it resonates with people and it might be a really good tool if you're willing to put in the time. And I know that you're a good writer, so, uh, yeah, you might be surprised at how effective that is.
Lauren Inazu: [00:16:34] Okay, I'll try it. Thank you.
David Crabill: [00:16:36] now I was just thinking about your schedule and. like what, what other things are you doing aside from this cottage food business? Um, you've got school. You've got homework. Are you involved in any other projects?
Lauren Inazu: [00:16:53] yes, I play the piano, so I actually have piano in an hour and a half, I think. And I go to youth group. I go, I'm part of some clubs, but they don't meet. They usually meet once or twice a month. And I go to Bible study every Friday morning at seven, and there are a few things, but they're not super consistent. So it kind of depends, but I do have some other extracurricular activities as well.
David Crabill: [00:17:22] I feel like I read somewhere that you like started a magazine or something, um, or newspaper.
Lauren Inazu: [00:17:30] yes in fifth grade, I started a school newspaper at my elementary school. And that was really fun. I got interviewed by a local magazine about that. So that was the really interesting experience. But I don't go to that school anymore. And so I'm not part of that. I am part of my new school newspaper though.
David Crabill: [00:17:47] Yeah. So definitely a consistent trend of you, uh, taking leadership roles and starting things and starting projects, um, at a very young age and did your parents like push you a lot in school? Like you seem like you're very well-educated for your age.
Lauren Inazu: [00:18:08] Um, they weren't like get straight A's, but they said like, if you studied really hard and you still got a C. Well, that's fine, because you worked at it. But if you didn't study and you're being lazy and you got a C, well, that's a different story. And I'm really lucky because I go to a really nice school here and it's like the number one college prep school in Missouri. And so I'm really lucky to go there and they have great teachers and so I'm very blessed on the education scale.
David Crabill: [00:18:39] And you have siblings, right?
Lauren Inazu: [00:18:41] Yes. I have two younger siblings, a brother who is seven and a sister who's eleven.
David Crabill: [00:18:47] Okay. So you're the oldest sibling. So have you, uh, recruited your siblings to help you out with the business? I mean, you know, employees, you know, you got to get the employees going.
Lauren Inazu: [00:18:59] Yeah. My sister was the unofficial marketing director for about a month until she quit, because she told me I was a bad boss, but she made me a very lovely giant cardboard sign with a picture of a cake on it that says Count It All Joy. And so she likes it. Yes. She likes being up here when I'm doing like customer info and emails and stuff.
David Crabill: [00:19:23] What, what made you a bad boss?
Lauren Inazu: [00:19:26] I have no idea. I think she didn't like that I had to tell her what to do.
David Crabill: [00:19:30] yeah. Well, see, that's real life learning right there. You're already learning what it's like in the real world.
Lauren Inazu: [00:19:39] Yup.
David Crabill: [00:19:40] Where, um, where do you see this business going as you move forward?
Lauren Inazu: [00:19:47] I think at least for a number of years, I do want it to be just be a side thing. I don't really want baking to be my entire career. but I would, my dream is when I'm older and I'm retired, I do want to start a storefront, but I want it to be a side business for the most part.
David Crabill: [00:20:06] So you're 13 years old and you're already thinking about retirement. So you're ahead of me when it comes to, you're thinking in a way beyond, when I was 13 years old, I'm pretty sure I was just, um, thinking about what the next video game, you know, Was going to be, and I don't think I had any thoughts about retirement. So would you like to work in a bakery someday?
Lauren Inazu: [00:20:31] Yes. I think mostly for the experience, I don't really like the idea of having a boss. I don't know. I like being my own boss. And so, I mean, I'm going to have to get a job at some point, but probably I know some friends who are just 16 or 17, they work in a bakery before or after school. And so I think I'd want that. But again, I don't really want baking to be my entire career, so yes, but I don't want my job to be, to work at a bakery.
David Crabill: [00:21:04] And you were talking about what you'd like to do in retirement. Do you have, it sounds like you have a pretty solid life plan already. So what, what are you planning on doing? Um, College post-college. What do you like, what do you envision your life looking like?
Lauren Inazu: [00:21:21] Well, my dad says I'm going to be a lawyer. I want to be a pediatric orthopedic surgeon. And so I want to go to Wash U Med School and work at the Washington university school of medicine. And I like bones and hospitals. So I think that'd be really interesting.
David Crabill: [00:21:41] I had no idea what I wanted to do when I was, um, 18. I still don't know what I want to do. So, um, that's pretty impressive that you already have pretty clear vision for what you want to do. Now you took until you were 13 years old to start this cottage food business. And you did it because of the pandemic. Now that you've started it, do you wish you had started it sooner?
Lauren Inazu: [00:22:04] I don't think so just because I had a lot going on. there were no fall sports this year, so that would've been another thing on my plate. And so I had a play and sports and things that got postponed or canceled because of the pandemic. And so I think that I like that I started it when I had a lot of time. I don't think it would have really lasted if I had tried to start it before the pandemic.
David Crabill: [00:22:32] I know you haven't been running your business for a very long time, but has there been any memorable stories that have come out of your business already?
Lauren Inazu: [00:22:44] well, there have been a lot of times when I just haven't managed my time very well. So it would be very late, sometimes past midnight and I'll be frosting cookies. I'll have to go to school. I'll have to wake up for school in six and a half hours. And so that's always very. Not very fun. And there was one time when I stacked up cookies, frosted cookies before they had dried. And so the frosting got smeared everywhere and they were basically ruined. So that was an interesting experience.
David Crabill: [00:23:20] Well, so you are a human, I'm glad to hear that, uh, you have the same issues that I do when I'm trying to, uh, make things happen and doing things late and running behind schedule. Um, certainly happens to all of us.
So what would you say to a fellow 13 year old, who is. Maybe thinking about starting a food business.
Lauren Inazu: [00:23:43] Well, this sounds so cliché, but just go for it. Cause there's always so many reasons not to do something. And so I think you can do it. It's actually very surprising how little restrictions there are on minors. So it's, you definitely want someone else's help. Like I've had my parents and, another owner of a bakery and just other people who work in the food industry, and of course Forrager to help me. And so you can't do it by yourself, but you should definitely just go for it. Cause even if it doesn't work, I mean the worst case scenario is that it lasts for a couple months and then it just fizzles out. You're not going to lose a ton of money or ruin your reputation or anything.
So when you're a kid, you don't have to support a family or there's not a whole lot of pressure as there is of just quitting your day job and starting a business as an adult. So why not try it out now?
David Crabill: [00:24:41] Were your friends surprised that you started this business?
Lauren Inazu: [00:24:47] I'm not sure. I just started at my school last year. And so kind of. When everyone met me, I told them that I like to bake and they, I was just kind of labeled as the baking girl. And so I think my friends who have known me for a long time were not, but I think it's always kind of fun to be like, "Oh yeah, I just have to go make four dozen cookies tonight for an order." And they're like, "An order?" I'm like, "Oh yeah, I have this baking business." And they're like, "That's so cool!" And so I think they have been really supportive, but it's really fun.
David Crabill: [00:25:18] Do you think you're, um, you're inspiring them to start their own businesses or, or do anything entrepreneurial?
Lauren Inazu: [00:25:26] I'm not sure. My friend, she does have a clothing business and I think people, people have been, Oh yeah, I can make caramel popcorn. I might try selling that sometime. And so I think I have been in a way. But I'm also not really a hundred percent sure. I hope I have. I like to think I have.
David Crabill: [00:25:47] has your business surprised you in any way? And if so, how.
Lauren Inazu: [00:25:51] Not really, I didn't expect packaging to cost so much, but I also, I didn't really have any money when I started. So I think for the first few orders I was using my mom's ingredients. And then when I got enough money to go buy my own, I did that. So I haven't made a whole lot of money, but I didn't really expect to.
So there haven't been that many surprises. It's kind of, I didn't, I think I have a business plan somewhere, but I haven't really followed it. It's kind of been more of a go with the flow thing because there aren't really any stakes. It's kind of just a fun activity.
David Crabill: [00:26:30] Have you been, uh, managing your own accounting and how have you been keeping track of numbers?
Lauren Inazu: [00:26:38] Um, yes, I have a, well, I have a bunch of customer lists, so every customer gets a little. paper with their, all their contact info. And then I, every time they order something, I put it down and then write the price and then once they've paid it, they get a little check Mark next to their order. And so I accept my money in cash or Venmo. And so I have a separate Venmo account just for Count It All Joy. And then that goes into my bank account. And so that's collected there. And then I like to keep track of how much money I'm making per week. And I have a little spreadsheet with how much money I'm making and losing.
David Crabill: [00:27:20] and now. You said that you're also keeping track of emails and you have an email list. How is that going?
Lauren Inazu: [00:27:30] Um, pretty good. So Wix has an email campaign that you can just use through them and they keep track of all your contacts. I also like to have them, so if something happened so I can just click send to all my customers. Or some people who haven't ordered anything subscribed to my site. So they also get the email campaign and I don't send a ton of emails because I know I don't like getting an email every day from something that I'm subscribed to. Like come check out our new things.
So it's really only if something happens, like if I have a new menu introduced or a new item, then I'll send an email or probably when this podcast comes out I'll send an email saying, come check this out. So. I don't like sending a ton, but I think people will talk to me. They're like, Oh yeah, I got your email from Count It All joy. I really want to check that out.
David Crabill: [00:28:20] Are you sending like once a week or once a month? Like how often are you sending emails?
Lauren Inazu: [00:28:26] I'm not entirely consistent. It's really only if something happens and I haven't, I've thought about being more consistent, like a week, a monthly newsletter or something, but I don't really see the point. Cause I don't really know what I would say unless I have something new coming out. So no, not at this point.
David Crabill: [00:28:50] Now, how has your menu adapted over time? Like have you been trying new things or introducing new products for people to try or has it stayed pretty much the same from the beginning?
Lauren Inazu: [00:29:04] So the regular menu has stayed basically the same. It was originally red velvet cupcakes, sugar cookies, and, Apple cider donuts. And right now I have red velvet cupcakes and vanilla cupcakes, and I made these really fun cupcakes for a birthday party that were Blues hockey Team themed. And that was really fun.
And so I decided I could do custom stuff too, so you can order custom cakes, sugar cookies, or cupcakes. And so like I made a witch unicorn cake for a Halloween party and that was really fun. And there's also, there's regular sugar cookies and chocolate chip cookies. And then right now there's my fall menu, which has ginger molasses cookies which are spicy, but good. And Apple cider donuts. And I believe that's it.
David Crabill: [00:29:59] Where are you getting the inspiration for these different products?
Lauren Inazu: [00:30:04] I don't know. I think I found the molasses cookies on food network or something, and I tried them out and I was like, Oh, these taste really good. I think I'll start selling these after I try them a few more times. And so that's mostly where it's come from. I really like the Apple cider donuts.
I just think they're very fall themed. And they're also, they taste very fresh. So it's mostly just been, if I like something, I think, well, other people will probably like it too, I hope. And so I put it on there.
David Crabill: [00:30:38] Have you noticed some of your products are doing a lot better than others?
Lauren Inazu: [00:30:43] Yes. People really like the Apple cider donuts. And one customer said that they ate eight of them in one day. So… that's good for me. I'm not sure it's so great for them, but, um, and I do the iced sugar cookies for the nonprofit. So obviously I'm selling those a lot and the chocolate chip cookies.
David Crabill: [00:31:08] And how did you determine your pricing?
Lauren Inazu: [00:31:11] Well, my prices are pretty low because the ingredients don't cost that much. Really the most expensive thing is butter, but I can get that in bulk for a lot cheaper. And so the pricing, I mean, I know this isn't the best thing to do. I'll kind of look at a grocery store and be like, I'll raise it up a dollar.
I mean, it always depends. One time I saw something at Costco selling 36 macarons for like $8. I was like, that's ridiculous. But, um, it's mostly been what I felt was right. I don't like overcharging, but I'm still making a profit. So it's working for me. I mean, I'm kind of looking now I'm thinking. Maybe $4 for six chocolate chip cookies is very low, but I feel like it's working.
So I don't think I need to change anything right now. I would like to raise prices eventually though.
David Crabill: [00:32:08] What would the Apple cider donuts cost?
Lauren Inazu: [00:32:12] Right now they cost $6.50 for a half dozen and $12 for a dozen. And those are actually very not complicated. They only take about 30 minutes in all for a dozen or two dozen. And so I like those prices. I think I could raise them because they're so popular. So I don't know. I, could probably, I have to think about more, maybe like $14 for a dozen.
David Crabill: [00:32:40] Well as you run your business for longer, what you can do is you can increase your prices and, uh, see if it changes anything. You might find that people don't blink an eye at the higher price.
Lauren Inazu: [00:32:54] Yeah and then for people, like I had a school order, five dozen, and so I gave them a 10% discount or the non-profit. They get the cookies for. Half of the price, but they order a lot. So it still adds up.
David Crabill: [00:33:10] now, um, do you have a plan for this money that you're trying to make? Is there, is there, um, a mission behind starting this business and making money or, uh, are you reinvesting the money? Like, is there anything that drives you to be, to be making money?
Lauren Inazu: [00:33:28] Not really. I feel like it's kind of nice to just have it. So if there was something that I really wanted, I could be like, Okay, well, I have the money so I can spend it, or I cannot, and I do want to give, there's a lot of immigrants in St. Louis. And so I want to give some of the money to Harvest Ministries, which does a lot with the immigrants and, but not all of it because I'm not that nice, but I think it's mostly just sitting in my bank account. And that's kind of how I'd like to keep it.
David Crabill: [00:34:00] Are you aware of Chloe the 13 year old baker? Or it was a number of years ago, she was 13 years old, but she was, um, starting in Illinois, just one state over from you. Have you heard her story?
Lauren Inazu: [00:34:15] Didn't she get a kitchen out of that?
David Crabill: [00:34:17] Yeah, she got on the Rachael Ray Show, but I just bring her up because she, I think her, her motivation was she wanted to buy a car.
Lauren Inazu: [00:34:24] I mean, that would be nice too. I can't drive yet, but eventually.
David Crabill: [00:34:29] um, yeah. And so you had talked about, um, I know you're not going to get a kitchen or build a kitchen in your home, but you had looked into renting a commercial kitchen. What did you learn in the process of looking into that?
Lauren Inazu: [00:34:42] Um, it costs money. I know some businesses they'll partner with them and use a shared kitchen for free. But I don't really know a lot of bakers in person. So, there are a couple of shared kitchens specifically for the purpose of helping startups, but it's still pretty expensive.
And a big thing is food storage. Like they'll charge $150 a month just to keep your food there. Not even for kitchen use. And that's the money that I don't really have. And so I just don't think at this point, especially in the winter now, but I don't really need to be selling at farmer's markets. And it kind of feels like one more thing that I have to do.
And so, because you want to be consistent once you get out there, you don't just want to be going back and forth. And so I don't really think it would be worth it right now. But there definitely are options. There's also food halls where you can get a storefront area with it, but I have school and it's not my full time commitment, so that wouldn't really work either.
David Crabill: [00:35:53] You know for you, I can almost bet that there's some commercial kitchen out there that would let you use their commercial kitchen for free, and you don't have to just limit it to bakeries, but you can look in, um, public spaces, community centers, churches. if you start to ask around. there's probably a kitchen that's nearby. Cause you're in a city you're in st. Louis, right? So, you know, there's probably plenty of kitchens nearby and I'll bet one of them would let you use their kitchen in off hours so that you could sell at a farmer's market.
Lauren Inazu: [00:36:27] Oh, well, I'll look into that.
David Crabill: [00:36:29] Yeah. I would definitely explore that before, you know, trying to pay $25 an hour or something like that for a commercial kitchen space. and were you looking at specific farmer's markets before you learned about the restrictions?
Lauren Inazu: [00:36:45] Um, yeah, so there are a number of farmer's markets in st. Louis. A lot of them are actually associated with one farmer's market that just has a bunch of locations, but there's actually one that just opened a year ago. I think it takes me 10 minutes to walk there. And so that would probably be ideal because it's so close, but that's definitely, it's called the U City Farmers Market. It's definitely the one that I would want to sell at
David Crabill: [00:37:10] Do you feel like there's an end date on this business? Or do you want to just, uh, run it indefinitely at this point?
Lauren Inazu: [00:37:21] I think, I kinda just want to see how far it will go. I mean, obviously this is in, like five years, but if it's still on, when I have to go to college, then that would be very interesting to see how that would play out, but I like doing it and I don't really see reason to not do it. So I think I'll just keep it going for as long as possible.
David Crabill: [00:37:46] And why do you love running your business?
Lauren Inazu: [00:37:49] Um, because well, one it's something to do. I can't really be bored. My mom would not say the same thing. I tell her I'm bored all the time. and I like to bake cause before I would want to bake the same amount, but we can't have a cake and four dozen cookies in the house. They just get thrown away because we can't eat all of that. And so it's an excuse to bake and, you know, making money. So that's another little additional thing.
David Crabill: [00:38:16] Well, thank you very much, Lauren, for coming on the show now, how could people learn more about your business and reach out to you?
Lauren Inazu: [00:38:25] Okay. So my website, it's very specific. You can put the link in the description, right?
David Crabill: [00:38:30] Yeah, I'll put the link in the show notes.
Lauren Inazu: [00:38:32] Okay, so it's countitalljoy-stl.wixsite.com/home. And I'm still working on search engine optimization. But at this point, I don't think you can Google it and find it. So either there's the link or on Facebook at countitalljoystl, or email countitalljoystl@gmail.com.
David Crabill: [00:38:56] Perfect. Well, uh, I think it's super impressive what you've already done in your business. Yes. And I look forward to hearing more about how your business grows into 2021.
David Crabill: [00:39:09] That wraps up another episode of the Forrager podcast. I am so impressed with Lauren's entrepreneurial spirit at such a young age. She is certainly mature beyond her years, and I'm looking forward to seeing how her business evolves over time.
As Lauren said, it doesn't matter how old you are… you can start a cottage food business. To learn how to do so, head on over to forrager.com to check out your state's cottage food law.
For more information about this episode, go to forrager.com/podcast/23. Thanks for listening. And I'll see you in the next episode.
← Turning A Kitchen Mistake Into A Thriving Business with Nicole Pomije
Bringing Artisan European Bread To America with Yuliya Childers →
Andrea Piper
This was a wonderful interview, she is a very impressive young lady! Her responses, words chosen – a delightful attitude and outlook. She's inspiring to this old lady, so I can imagine how she inspires her peers. Her parents have done an amazing job!
2:02 pm - January 2, 2021
Count it All Joy STL
Thank you so much, you're so kind!
10:36 pm - January 16, 2021
Best of luck on your business!


Relationships are fragile, handle them with care.
It doesn't matter what your relationship status is. It doesn't matter whether you're in a relationship, single, engaged, in an open relationship or in a complicated one.
Whichever league you're in, you're going to have to go through certain relationships at some point. We go through relationships every day. Your relationships could range from romantic, business, neighbor, up to certain friendships.
There is no escape from coming across relationships, which is why it's vital that you know how to handle relationships. If you don't know how to manage your relationships then that's going to drag you down in the process. So, let's talk about how to deal with relationships.
It's not easy to deal with relationships because dealing with them means that you have to deal with other people too. What makes this a dilemma is that people have different tastes. People have different ways of doing things.
It's no wonder that misunderstandings are everywhere. Friends fight. Families separate. People break up. But the thing is there is a way to overcome our differences. It is by being aware of the other person's needs. The problem is that people often forget the basics, which is exactly why we need to keep reminding them.
Don't get me wrong. I'm not saying that you don't appreciate the people around you. The thing is most of the time we are the only ones who know how much we care and appreciate a person. What we don't know is that other people also desire the feeling of being appreciated. The more we let them have what they want, the more likely that we are going to build a healthy relationship with them.
Most people think that the longer a relationship is, the more valuable it is, but the thing is the value of a relationship has absolutely nothing to do with that. What makes a relationship valuable is that the people involved in the relationship value each other. Let me give you an example. It doesn't matter if you've been married to your husband for five years already if all he does is punch you in the face whenever he's drunk.
A valuable relationship is one that cares about the other party. It means that each one of you do the things you do because of love and not because of some other agenda.
This is exactly what I mean about relationships being valuable no matter how long or short-lived they are. At the end of the day, what really matters in the relationship are the good memories. With that, you shouldn't take anyone for granted.
Relationships are all about giving value to each other. I'm talking about the kind of value that nobody other than you knows about. You have to care about your relationships and let your partner know you do. You don't even have to tell it to them directly, but the least you can do is make them feel it.
Wade is an essayist at w edoessay.com He incorporates nature's beauty in his writing. Besides excellence, he puts his lovely wife and two kids at the center of his craft. He is fond of physical contact sports and considers South America as a haven for tourists.
Separator image Posted in Guest Post, Relationships and tagged with Appreciation, Love, Relationships.


Offering for sale…adorable Easter Peeps stemless wine glasses! Decoration is made from quality marine grade vinyl for long life. Please only hand wash and do not soak or was in dishwasher. Absolutely adorable and perfect for Easter with your peeps! Glass may be personalized on the back for no additional charge. Only 8.50 with free shipping!
Well, this has been a long time in the making, but ScrappyGalore is now able to offer handmade crafted items for sale! This has been such a long journey for us and we have never been prouder or our twin accomplishment! Items for sale will be posted here for comments. We are also on Ebay as ScrappyGalore and even Facebook marketplace as ScrappyGalore! Look for much to come!
Here is a cute little card I made last night with a Saturated Canary image. I think she looks perfect for fall! I colored her with copic markers and, as always, I added glitter to her. I am going to enter this card in the Oozak Challenge Blog #22 Fall.
Glittery Zombies! Gotta Start Getting Ready for Halloween!
Play ball!…..in a Chicken Hat?!
Well, life has thrown us another curve ball in this game called life. Our Dad just found out he has pancreatic cancer 😦 Needless to say, we took a little time off making cards. On the bright side though, I have tons of stamps I have been coloring, so there will be lots of cards soon! The other night I was able to make the following card from the August Some Odd Girl Challenge. This card features the adorable little puppy and butterfly image from SOG. I paired it with a floraly background and cute little mushrooms. This card screams out happiness to me! I LOVE the way it turned out. I may have missed the deadline to submit it for the challenge, but I still love it!
Also, I couldn't help but share some photos from Stampaway. Tracy and I won first place in the crazy hat competition and we got to meet our idols Tim and Mario again! Its great that they remembered us and that we were joking around with them like old friends. Love these guys! 🙂 I also met Dyan Reaveley from Dylusions and she inspired me to journal my back injury, surgery, and recovery. Look for some Smashing ideas coming soon too!


text:
Kaufman's speech
UK Jewish MP: Israel acting like Nazis in Gaza
01.16.2009 | YouTube.com
By setfree68
"Israel was born out of Jewish Terrorism" Tzipi Livnis Father was a Terrorist" Astonishing claims in the Hous of Parliamnet. SIR Gerald Kaufman, the veteran Labour MP, yesterday compared the actions of Israeli troops in Gaza to the Nazis who forced his family to flee Poland.
During a Commons debate on the fighting in Gaza, he urged the government to impose an arms embargo on Israel.
Sir Gerald, who was brought up as an orthodox Jew and Zionist, said: "My grandmother was ill in bed when the Nazis came to her home town a German soldier shot her dead in her bed.
"My grandmother did not die to provide cover for Israeli soldiers murdering Palestinian grandmothers in Gaza. The present Israeli government ruthlessly and cynically exploits the continuing guilt from gentiles over the slaughter of Jews in the Holocaust as justification for their murder of Palestinians."
He said the claim that many of the Palestinian victims were militants "was the reply of the Nazi" and added: "I suppose the Jews fighting for their lives in the Warsaw ghetto could have been dismissed as militants."
He accused the Israeli government of seeking "conquest" and added: "
They are not simply war criminals, they are fools."

redpajama_set_name: RedPajamaCommonCrawl


text:
Tag: affidavits
Help for people with family law issues who have to represent themselves in BC Supreme Court
October 15, 2015 Audrey Jun Community posts
By Winnifred Assmann and Nate Prosser
Representing yourself is intimidating. It's also a scenario that is becoming
more common. To help people in this situation, the Legal Services Society has created a new set of online resources to help people navigate Supreme Court trials and hearings.
These include a new self-help guide on how to schedule and prepare for a Supreme Court trial, plus step-by-step guides to walk users through completing the forms required for Supreme Court trials and Chambers hearings. All these resources walk you through the trial process.
Stage 1: Before you schedule a trial
A new fact sheet – Discovery — Sharing information with the other party – explains what discovery is, why you want to share information, and other ways to get information, like a pre-trial examination of witnesses.
Stage 2: Prepare for your trial
How to schedule and prepare for your Supreme Court trial includes a timeline of significant deadlines and links to videos that set out the court process.
Accompanying this guide are two fact sheets, Making an offer to settle, which explains how to resolve your issue before going to court, and Present your evidence in Supreme Court, which explains the different types of evidence and how to present them.
Videos, produced with the help of People's Law School, explain topics including: scheduling and preparing for a Supreme Court trial, giving testimony, questioning a witness, and using documents during a trial.
Stage 3: At your trial and after
The new guide, How to draft a Supreme Court order, walks through how to draft a Supreme Court order if you're a party in a family law case. To also help with this, LSS created samples of some of the most common court orders.
Other resources include: fact sheets on coping with the court process, tips for conducting your Supreme Court trial, and what happens at a Supreme Court trial. LSS also compiled sample questions that can be asked of witnesses at a Supreme Court trial.
Finally, a new video gives you an overview of Supreme Court, tells you what to bring, shows you the inside of a courtroom, and describes what everyone in the courtroom does.
Drafting affidavits
The final set of resources help you write an affidavit. This includes a self-help guide, samples, and tips.
Those are just some of the new resources LSS has made to help people representing themselves in a family trial in Supreme Court. A full list of links can be found starting at How to represent yourself in a Supreme Court family law trial on the Family Law in BC website.


Description Includes information about the many steps in the process of creating ceramics. Provides information about wedging clay, creating handbuilt pots, using the pottery wheel, decorating, glazing and firing ceramics. Teachers guide contains lesson plans.


text:
Isoflavone Pharmacokinetics and Metabolism after Consumption of a Standardized Soy and Soy–Almond Bread in Men with Asymptomatic Prostate Cancer
Jennifer H. Ahn-Jarvis, Steven K. Clinton, Elizabeth M. Grainger, Kenneth M. Riedl, Steven J. Schwartz, Mei-Ling T. Lee, Raul Cruz-Cano, Gregory S. Young, Gregory B. Lesinski and Yael Vodovotz
Jennifer H. Ahn-Jarvis
1Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, The Ohio State University, Columbus, Ohio.
Steven K. Clinton
2Division of Medical Oncology, Department of Internal Medicine, The Arthur G. James and Richard Solove Research Institute, The Ohio State University, Columbus, Ohio.
3The Ohio State University Comprehensive Cancer Center, Columbus, Ohio.
For correspondence: steven.clinton@osumc.edu
Elizabeth M. Grainger
Kenneth M. Riedl
Steven J. Schwartz
Mei-Ling T. Lee
4Department of Epidemiology and Biostatistics at the University of Maryland, College Park, Maryland.
Raul Cruz-Cano
Gregory S. Young
5Center for Biostatistics at The Ohio State University College of Medicine, Columbus, Ohio.
Gregory B. Lesinski
Yael Vodovotz
DOI: 10.1158/1940-6207.CAPR-14-0465 Published November 2015
Epidemiologic associations suggest that populations consuming substantial amounts of dietary soy exhibit a lower risk of prostate cancer. A 20-week randomized, phase II, crossover trial was conducted in 32 men with asymptomatic prostate cancer. The crossover involved 8 weeks each of soy bread (SB) and soy–almond bread (SAB). The primary objective was to investigate isoflavone bioavailability and metabolite profile. Secondary objectives include safety, compliance, and assessment of biomarkers linked to prostate carcinogenesis. Two distinct SBs were formulated to deliver approximately 60 mg aglycone equivalents of isoflavones per day. The isoflavones were present as aglycones (∼78% as aglycones) in the SAB whereas in the standard SB predominantly as glucosides (18% total isoflavones as aglycones). Compliance to SB (97% ± 4%) and SAB (92% ± 18%) was excellent; toxicity was rare and limited to grade 1 gastrointestinal complaints. Pharmacokinetic studies between SB and SAB showed modest differences. Peak serum concentration time (Tmax) was significantly faster with SAB meal compared with SB in some isoflavonoids, and AUC0 to 24 h of dihydrodaidzein and O-desmethylangolensin was significantly greater after an SB meal. An exploratory cluster analysis was used to identify four isoflavone-metabolizing phenotypes. Insulin-like growth factor–binding protein increased significantly by 41% (P = 0.024) with soy intervention. Findings from this study provide the necessary framework to study isoflavone-metabolizing phenotypes as a strategy for identification of individuals that might benefit or show resistance to cancer preventive strategies using dietary soy. A standardized SB used for future large-scale randomized clinical trials to affect human prostate carcinogenesis is feasible. Cancer Prev Res; 8(11); 1045–54. ©2015 AACR.
The impact of soy consumption on health has been frequently evaluated in both preclinical and human studies, yielding provocative results (1). One area of particular interest for applying a soy intervention is in the setting of prostate cancer. Initial epidemiologic observations suggested that populations consuming substantial amounts of dietary soy have a lower risk of prostate cancer (2). It is thought that the impact of soy on health or disease processes may be due to the nature of the soy protein fraction, or the unique array of non-nutrients referred to collectively as bioactive phytochemicals. Phytochemicals of interest include isoflavones, protease inhibitors, inositol hexaphosphate (phytic acid), lignans, phytosterols, and saponins (3). Isoflavones have been studied and demonstrate antiprostate cancer activity in vitro (4) and in rodent studies of carcinogenesis (5) and tumorigenesis (6). Potential mechanisms of action for soy isoflavones suggest multiple targets in prostate cancer cells that affect growth control and sensitivity to apoptosis. For example, the inhibition of IGFI-associated tyrosine protein kinase activity (4) or processes related to testosterone and androgen receptor activity (7), two of the most critical hormones involved in prostate development, function, and cancer. The tumor–host interaction may also be targeted via modulating angiogenesis (8), inflammation, or immune surveillance (9).
Epidemiologic and laboratory studies have stimulated human intervention studies with soy components to affect various biomarkers or physiologic processes relevant to prostate cancer. Several small studies are beginning to provide insight into bioactivity (10, 11). However, the largest human intervention study completed thus far, a study of biochemical failure in 177 post-prostatectomy patients, with randomization to a soy protein powdered drink (41 mg as aglycone equivalents of isoflavones per day for ∼2 years) or similar product derived from the milk protein casein showed no impact on risk of biochemical (PSA) progression (12). We propose that soy will more likely affect earlier events in prostate carcinogenesis and that metabolism of soy, perhaps via host genetics and/or the microbiome may be a key cofactor.
Soy isoflavone absorption is thought to occur by passive absorption of the aglycones in the small intestine. However, debate continues regarding the bioavailability of isoflavone aglycones compared with their glucosides (13, 14, 15–17). Studies suggest that isoflavones administered in their glucoside forms (predominant in native soybeans) have greater (14), lesser (13, 16), or no difference in absorption as compared with their aglycone forms (15). Thus, understanding isoflavone bioavailability and postprandial pharmacokinetics (PK) remains an important question in soy literature.
Adding to the complexity in elucidation biologic impact of soy isoflavones, numerous metabolites of soy isoflavones can be formed in the human gut depending on the commensal bacteria in the large intestine (18, 19). Several factors influence the bacterial ecology of an individual's colon, including: genetics (20), gender (21, 22, 23), biologic entrapment of isoflavones (24), diet composition (25), food matrix (21, 23, 26), and daidzein-degrading phenotype (25). The ability of an individual to produce certain isoflavone metabolites may be important to derive the health benefits from soy consumption (14). The metabolite equol has been of interest because it has selective estrogen receptor modulator activities in vitro (14). Similarly ODMA, another metabolite of daidzein, as well as equol, suppress prostate cancer growth in cell culture (27). Because there are several isoflavone metabolites in urine and plasma, a multifaceted biologic effect is possible. However, few studies have attempted to characterize isoflavone metabolism phenotypes by simultaneously analyzing several metabolites. These profiles could be used to identify individuals most likely to derive benefit from soy consumption.
This study characterizes the absorption and bioavailability of isoflavones from novel, chemically standardized soy (SB) and soy–almond bread (SAB) products. We propose that this is a critical step in defining an optimal and relevant delivery system for the evaluation of soy in human studies. We also hypothesize that bread with greater quantities of bioavailable isoflavones may improve isoflavone absorption and distribution. This may be particularly true for the majority (∼60%) of the Western population who appear less capable of metabolizing daidzein conjugates to equol (14, 18). In the present study, we tested bread products in men previously treated for clinically localized prostate cancer but are now experiencing asymptomatic biochemical (PSA failure) recurrence, with no evidence of disease on standard staging studies. This study with standardized food products will also define possibly relevant patterns of absorption and metabolism within a potential target population for future longer-term intervention studies.
Preparation and isoflavone quantification of standardized SB and SAB
The standardization and production of soy breads (SB) used for this study are detailed in Supplementary Methods S1.
Study participants were enrolled from the Genitourinary Oncology Clinics at The Ohio State University Medical Center (Columbus, OH). Men had histologically documented prostate adenocarcinoma with a minimum of two increases in PSA after primary therapy or during active surveillance. Men were asymptomatic with no changes in hormone therapy planned for 5 months. Men were excluded if they had an active malignancy (other than prostate cancer) requiring medical therapy; abnormal kidney or liver function; active digestive illnesses or malabsorptive disorders, metabolic disorders requiring special diet modifications; endocrine disorders requiring hormone administration; known allergy to almonds, wheat, or soy; did not wish to discontinue dietary supplement use, or recent antibiotic use (<6 months before enrollment). All participants were regularly followed by a Medical Oncologist and would be suspended from participation if disease progression required more aggressive medical care. The study protocol was approved by The Ohio State University Comprehensive Cancer Center's Clinical Scientific Review Committee and the Biomedical Sciences Cancer Institutional Review Board (NCT:01682941). Written and verbal informed consent was obtained from each enrolled participant.
This study was a 20-week, phase II, randomized, crossover design. Study visits were conducted at the Center for Clinical and Translational Science—Clinical Research Center. Each arm of the study was preceded with a 2-week washout (legume-free diet) and intervention commenced with a 24-hour PK study, which was then followed by an 8-week intervention with one of the two study breads. After completion of the first arm, participants then had crossed over to the alternate bread (Fig. 1A). A 2-week washout period is typical of feeding trials with soy isoflavone intervention (23). For each of the two PK studies (collected on days 0 and 70), fasted participants arrived at the research center, had an indwelling venous catheter placed and consumed two slices of study bread. Blood was collected immediately before (0 hours) and then at 2, 3, 4, 5, 6, 8, 10, and 12 hours after consumption of the test meal (Fig. 1B). Men were sent home after 12 hours and returned 24 hours after the test meal for a blood draw. The test meal consisted of either two slices of SB (167 ± 2 g) or SAB (167 ± 1 g) with water. The two slices of SB provided 404 kcal, whereas the SAB provided 420 kcal (Supplementary Table S2). Participants received legume-free meals while in the research unit and they were instructed to follow a legume-free diet for the duration of the study. During each 8-week intervention period, men were instructed to supplement their diet with 2 slices of study bread and document consumption in a journal. Frozen loaves of bread were distributed at each study visit with thawing instructions. Condiments were permitted on the bread, but heating was discouraged. Additional blood draws and 24-hour urine collections were completed at days 0, 28, 56, 70, 98, and 126. Men completed a 3 day diet record during each intervention period. All men were also provided a standardized multivitamin/mineral supplement (One Daily Multiple Plus Minerals, CVS Caremark, Woonsocket, RI) and asked to discontinue all other nutritional supplements for the duration of the study.
A, schematic of a 20-week randomized crossover design with two standardized SBs as dietary interventions. Gray boxes represent visits with oncologist. B, design of postprandial PK studies conducted on days 0 and 70. Details of the specific hours when blood was collected are represented with
and controlled meals were served at the indicated hours.
Anhydrous sodium acetate, and diethyl ether (Et2O) as well as HPLC or MS-grade acetonitrile, formic acid (≥98% purity), methanol, and water were purchased from Thermo Fisher Scientific. Lyophilized glucuronidase/sulfatase from Helix pomatia, DMSO, and equol were obtained from Sigma-Aldrich. Daidzein, genistein, glycitein, daidzin, genistin, glycitin, acetyl daidzin, malonyl genistin, and acetyl genistin were from LC laboratories division (PKC Pharmaceuticals, Inc.) and malonyl daidzin, and malonyl glycitin from Wako Chemicals USA, Inc. Isoflavone metabolites (dihydrodaidzein, dihydrogenistein, ODMA, and 6-OH-ODMA) were from Plantech.
Isoflavonoid quantification from blood
A 12-hour fasting blood was collected (K3EDTA, Vacutainer; Becton-Dickson), centrifuged (Sorvall Legend RT Kendro Laboratory Products) at 1,000 × g at 4°C for 10 minutes and plasma collected. Plasma was aliquoted and stored at −80C until analysis. Extraction of isoflavones from plasma is detailed by Zuniga and colleagues (28) and a detailed description of the UPLC-MS/MS conditions is provided in Supplementary Methods S1.
Urine preparation for isoflavonoid analysis
Urine collection (pre-weighed with 05.g/L boric acid) collected for more than 20 hours was considered complete. Urine volume was determined using mass and urine specific gravity. Aliquots of urine were stored at −80°C until HPLC analysis. Extraction of isoflavonoids in urine was adapted as described previously by Zuniga and colleagues (28).
Quantification of isoflavonoids in urine
HPLC instrumentation for urine analyses was the same as described for soy food analysis (29). Symmetry C8 column (4.6 × 75 mm, 3.5 μm; Waters Associated) affixed to a Symmetry C8 guard column (3.0 × 20 mm, 3.5 μm) was used for separation of isoflavonoids extracted from urine. The binary mobile phase was 0.1% aqueous formic acid (solvent A) and 0.1% formic acid in 90% methanol and 10% acetonitrile (solvent B) with a flow rate of 1.3 mL/min. The linear gradient began at 95:5 (solvent A:solvent B), increased to 65:35 in 3 minutes, 42:58 in 12 minutes, 10:90 at 14 minutes, and then returning to 95:5 at 18 minutes, for a total run time of 18 minutes. The interassay and intraassay variability in urine as well as plasma was less than 15%. Urine concentrations less than 46 nmol/L (12.4 ng/mL) to 56 nmol/L (14.2 ng/mL) for the parent (daidzein, genistein, and glycitein) isoflavonoids and less than 45 nmol/L (12.3 ng/mL) to 60 nmol (15.6 ng/mL) for intermediate (DHG and DHD) isoflavonoids were considered below the level of quantification. Moreover, urine concentrations less than 125 nmol/L (30 ng/mL) for equol, 85 nmol/L (21.9 ng/mL) for O-DMA, and 137 nmol/L (39.5 ng/mL) for 6′OH-ODMA were considered below the level of quantification
Laboratory and clinical measures of toxicity
Side effects were recorded and scored on the National Cancer Institute Common Toxicity Criteria for Adverse Events (CTCAE v. 4.0; ref. 30) and serum was collected for PSA analysis at all clinic visits. Enrolled men were seen (days 56 and 126) by their attending oncologist for routine assessment of clinically detectable disease and blood (complete blood count with differential, electrolytes, and liver function tests) was collected to evaluate toxicity. All clinical blood samples and PSA were analyzed by OSU's Wexner Medical Center clinical laboratories. Because soy protein has been associated with altering lipid metabolism, fasting serum lipids (total cholesterol, LDL, HDL, and triglycerides), and endocrine biomarkers (human growth hormone, IGF1, IGFBP-3, and leptin) were analyzed by the CRC core laboratories using either chemiluminescence or radioimmunoassay methods with a Dimension Xpand Clinical Chemistry analyzer (Siemens Medical Diagnostics). The Intraassay%CV for lipids and biomarkers were <2.31% and the interassay%CV was <2.35%.
Calculations and statistical analysis
Isoflavonoid absorption in plasma during the 24 hours PK study was assessed using maximum concentration (Cmax), time to maximum concentration (Tmax), and area under the curve (AUC0 to 24 hours) using trapezoidal approximation.
Statistical analysis was conducted using SPSS version 19.0 software (IBM) and Stata v10.1 (StataCorp LP). Descriptive analysis was used to determine mean ± SD for food samples and mean ± SE for clinical data, laboratory data, dietary intake of SBs, and isoflavonoids in biologic samples. An independent t test determined significant differences in isoflavone composition between SB and SAB. For all analyses, P values ≤0.05 were considered significant. A repeated measures ANOVA was used to assess differences due to treatment, period, and time in plasma and urine isoflavonoids. If significant effects (P ≤ 0.05) were found, then Tukey post hoc analysis was performed. An exploratory cluster analysis was performed using a hierarchical agglomerative technique using Euclidean distances to identify clusters of daidzein-metabolizing phenotypes. Because of variation in the total amount of daidzein metabolites across patients, proportions were used in the clustering to identify relative contributions of the constituents. In addition, the intraclass correlation coefficient was used to evaluate the consistency of the daidzein metabolites over time.
Standardized SB and SAB have respectively high glycoside and high aglycone forms of isoflavones
The isoflavone composition in the starting soy mix used for both breads was virtually the same (P > 0.80; Fig. 2A). As predicted, because of the presence of glucosidase activity from almonds, the bread making process transformed the chemical composition of the isoflavones to be significantly different between SB and SAB yet the total isoflavone content was preserved (Fig. 2B). Isoflavones in one slice of SB was 34.9 ± 6.0 mg AE of isoflavones (18% aglycones) and SAB was 34.7 ± 4.8 mg AE isoflavones (78% aglycones).The isoflavone composition and content was found to remain be stable through 2 years of storage (−25°C).
A, isoflavone composition in soy mix and steamed soy mix (n = 27) before it was made into bread. B, isoflavone composition in SBs (dry basis, n = 96). Glycosides include acetyl, malonyl-, and the simple β-glucoside for daidzein, genistein, and glycitein. AE, aglycone equivalents. Statistical significance (P ≤ 0.01) was determined using an independent t test and denoted with an asterisks.
Participant adherence
Of the 32 men (52–84-years-old) enrolled in this study, 25 completed all study activities, detailed demographics in Supplementary Table S3. Three men withdrew from the study due to undisclosed personal reasons, 4 men required more aggressive prostate cancer therapy, and 1 man was diagnosed with a second malignancy requiring therapy. Of the 7 men who withdrew from the study, 4 completed all visits through day 70. Adherence to legume-restricted diet and interventions was excellent (SB = 97 ± 4% and SAB = 92 ± 19%; Supplementary Table S3). Isoflavonoid excretion in 24-hour urine collections were used to verify adherence to the legume-free diet and SB interventions. A significant increase (P ≤ 0.001) in total isoflavonoid excretion was observed in urine on days 28 (24.83 ± 2.00 mg/24 hours), 56 (23.01 ± 2.01 mg/24 hours), 98 (23.88 ± 1.53 mg/24 hours), and 126 (22.49 ± 1.35 mg/24 hours) of the intervention compared with the washout days (day 0 = 0.12 ± 0.03 mg/24 hours and day 70 = 0.13 ± 0.05 mg/24 hours) confirming that dietary compliance was excellent and SBs were effective vehicles for isoflavone delivery. Likewise, the total isoflavone concentration in urine among the intervention visits did not significantly differ (P = 0.337). Daidzein (65% of total, 16.9 mg total daidzein isoflavonoids/25.8 mg dietary daidzeins) and genistein (19% of total, 7.0 mg total genistein isoflavonoids/36.3 mg dietary genisteins) was present in urine of all men.
Isoflavone PK after SB and SAB meals show modest differences
Independent of bread type, parent isoflavones (daidzein, genistein, and glycitein) were first detected in plasma at 2 hours after test meals (Supplementary Fig. S4). Isoflavone metabolites, dihydrodaidzein and dihydrogenistein, were observed in plasma starting at 3 hours, and microbial metabolites of daidzein, ODMA and equol, were observed in plasma starting at 4 hours after the test meal (Supplementary Fig. S4). The time to reach peak serum concentration (Tmax) of daidzein, dihydrodaidzein, genistein, and 6′hydroxy-O-desmethylangolesin (6′OH-ODMA) was significantly more rapid (P ≤ 0.05) following the meal with SAB compared with the SB meal (Supplementary Fig. S4). Moreover, peak absorption (Cmax) of genistein (P = 0.025) was significantly higher after a SAB meal compared with SB whereas peak absorption and accumulation (AUC0 to 24 hours) of ODMA (P = 0.011) and DHD (P = 0.044) was significantly higher after an SB meal compared with SAB (Supplementary Fig. S4).
Cluster analysis used to explore individual variability and isoflavone-metabolizing phenotypes
An exploratory cluster analysis was used to characterize isoflavone-metabolizing phenotypes in patients. From this analysis using daidzein metabolites from 24 hours urine collections, four clusters emerged consistently over four different time points. Relative to the other three clusters, cluster 1 (n = 7) as demonstrating the highest excretion of parent (daidzein and genistein) and intermediate (DHD and DHG) isoflavonoids in their urine (Fig. 3). ODMA production in cluster 1 was modest and inconsistent and excreted ODMA in relatively low levels (0.40 ± 0.16 mg/24 h). Cluster 2 (n = 12) showed the greatest concentration of ODMA in the urine (3.97 ± 0.35 mg/24 h), but very limited amounts of equol (0.31 ± 0.13 mg/24 h) among the equol producers. Men in cluster 3 (n = 3) had similar proportions of equol (5.46 ± 0.47 mg/24 h) and ODMA (4.48 ± 0.78 mg/24 h). Cluster 4 (n = 3) also had the greatest excretion of equol (8.84 ± 0.98 mg/24 h) and very low levels of ODMA (0.12 ± 0.08 mg/24 h).
Proportion of daidzein isoflavonoids from 24 hours urine collections (mg/24 hours) taken during four time points over 20 weeks (n = 25), left. Cluster analysis determined four distinct clusters and their respective isoflavonoid profile, right. White bars indicate urine samples not collected. Significant differences (P ≤ 0.05) between metabolizing phenotype clusters were determined using ANOVA, reported using an asterisks. ODMA, O-desmethylangolensin; DHD, dihydrodaidzein; DHG, dihydrogenistein.
Isoflavonoids from plasma were stratified using the same four clusters generated from the urine isoflavonoid profiles. The plasma isoflavonoid profiles generated from 24 hours AUC showed a similar pattern to that profiled from 24 hours urine (Fig. 4). Those in cluster 1 show the highest plasma daidzein (18.42 ± 4.84 μmol/24 h·L) and genistein (31.34 ± 6.49 μmol/24 h·L) AUC. The ODMA producers in cluster 1 reached peak concentrations of ODMA at 12.5 ± 2.0 hours, whereas the other clusters reached peak concentrations of ODMA in approximately 7 hours. Cluster 2 demonstrates the greatest AUC for ODMA (3.98 ± 0.94 μmol/24 hr·L) overall, and lowest AUC of equol (0.26 ± 0.13 μmol/24 h·L) compared with those producing equol but categorized in other clusters. Men in cluster 3 demonstrate a similar metabolic profile as cluster 2. Yet, the men in cluster 3 compared with those in cluster 2 show a higher DHD AUC (3.91 ± 1.43 μmol/24 h·L), a lower ODMA AUC (2.56 ± 0.94 μmol/24 h·L), and produced equol more consistently and with greater AUC (0.58 ± 0.14 μmol/24 h·L). The plasma isoflavonoid PK revealed that men in cluster 4 had the fastest rate of absorption and production of metabolites with differences ranging between 1 and 10 hours. Cluster 4 reached peak equol concentrations in 9 hours, whereas clusters 2 and 3 began to peak at 24 hours, thus contributing to cluster 4 having the greatest AUC (4.04 ± 1.28 μmol/24 h·L) for equol.
Proportion of daidzein isoflavonoids from plasma AUC over 24 hours from two visits, top. Plasma isoflavone (μmol/L) PK over a 24-hour period after a meal with SBs (n = 29), reported as mean ± SE within the four phenotype clusters, bottom. DAI, daidzein, DHD, dihydrodaidzein; DHG, dihydrogenistein; Gen, genistein, ODMA, O-desmethylangolensin. AUC, area under the curve (μmol/d·L); Cmax, peak concentration (μmol/L); Tmax, peak time (hours).
SB and SAB intervention was safe with minimal side effects
Using standard National Cancer Institute CTCAE version 4.0, mild (grade 1) gastrointestinal side effects were the most common adverse event in this study. Ten men (40%) complained of bloating and 4 men (16%) complained of diarrhea while consuming SB or SAB (Supplementary Table S3). The diarrhea resolved when men abstained from consuming study breads, and in all cases men elected to resume consuming SBs after symptoms resolved. Although bloating returned for some men, mild gastrointestinal symptoms improved by the second treatment period. No toxicity greater than grade 1 was observed. Over the course of this study, a significant decrease in BMI and weight (P < 0.001) was observed. When stratified by bread intervention, weight loss predominantly occurred during the SAB intervention period (2.5 ± 0.3 kg) compared with the SB (0.5 ± 0.7 kg; P = 0.011) intervention (Supplementary Table S3).
Chemistry, liver enzymes, and complete blood count were not affected by dietary intervention. PSA was monitored during this 20-week intervention (Table 1). Although not a primary outcome in this small study, we observed a 3-fold prolongation in PSADT during the soy intervention period (Table 1) leading to a leveling of PSADT (Supplementary Fig. S5). Cholesterol (total, HDL, and LDL) and triglycerides were not significantly affected over the entire 20 weeks study (Table 1). However, among men who were hypercholesterolemic at enrollment and who were not on cholesterol-lowering agents (n = 7), a significant decrease (P = 0.026) in total cholesterol (day 0, 229 ± 10 mg/dL and day 126, 207 ± 7 mg/dL) and LDL cholesterol (day 0, 150 ± 9 mg/dL and day 126, 132 ± 9 mg/dL) was observed between days 0 and 126. A significant increase in insulin-like growth factor–binding protein 3 (IGFBP3) was observed in our cohort of men, and a significant decrease in proinflammatory cytokines, which is detailed in a parallel publication (31).
Changes in laboratory measures during the 20-week studya
Future studies testing relevant hypotheses regarding the biologic impact of soy in the human diet will be most informative if fully characterized, convenient, and tasteful food products are used that provide phytochemical exposures similar to that observed in many Asian populations. To this end, we successfully created two SBs containing a diverse array of bioactive phytochemicals at concentrations typically observed in Asian diets. We also demonstrate that food processing techniques can be used to rationally design foods with altered isoflavone chemistry to favor absorption and subsequently, may enhance their bioactivity (32). The two breads tested in this study have complementary compositions of isoflavones, one rich in aglycone forms (SAB) and the other rich in glycoside forms (SB) of isoflavones (29). Most critically, this study demonstrates that characterizing an investigational food product, both chemically and with in vivo PK and safety data, should be a key step toward defining a relevant agent for human intervention trials for cancer, other disease outcomes, and health.
Our study carefully documents the impact of food matrix on isoflavone metabolism, a concept previously addressed in a few studies using liquid and solid forms of soy foods (21, 26, 23). The PK measures (Tmax, Cmax, and AUC) found in our study with SB were similar to those reported by Cassidy and colleagues (21) after a textured vegetable protein (TVP) meal. In that study, the Tmax of daidzein and genistein from soymilk was significantly faster compared with TVP and tempeh yet no significant differences in daidzein and genistein Tmax were observed between the two solid matrices (TVP and tempeh). In our previous study and in Franke and colleagues (26), isoflavone metabolites in urine were significantly greater with either SB (23) or soy nuts compared with a soy-based beverage intervention. Furthermore, aglycone composition is reported to affect isoflavone PK. Aglycone composition among soy foods varies widely, ranging from 12% in soy bars (26) to 50% in tempeh (21) and among the few studies that have engineered high aglycone foods for the purpose of investigating isoflavone bioavailability (15, 16, 17), none have used a food matrix such as bread. Okabe and colleagues (17) report that fermented miso (91% aglycone) had significantly faster rates of daidzein, genistein, and equol absorption compared with non-fermented soy (13% aglycone) whereas the non-fermented soy showed a higher peak absorbance of equol. Otherwise identical, the two breads used in this study demonstrated that strategic manipulation of the isoflavone forms will affect the initial absorption of the isoflavone aglycone and affect the transit of parent isoflavones to the lower bowel that brings the colonic microbiota into the dynamic process, adding to the complexity of soy bioactive metabolism and ultimate biologic impact.
Few studies have examined single meal PK of isoflavones and metabolites from soy foods. We observed that the absorption of isoflavonoids in plasma displayed a biphasic PK curve that is consistent with earlier reports (15, 16, 17). This pattern may be related to enterohepatic recycling of the isoflavonoids (33, 34) and/or related to the impact of the subsequent second meal on metabolism of components from the earlier test meal (35). Previous studies investigating the bioavailability of isoflavones (aglycones compared with glycosides) using miso soup (17) or soy milk (16) reported that peak absorption occurred in the first hour in aglycone-rich products compared with 5 hours with a glycoside-rich food. In our study, a similar biphasic peak pattern was observed; however, peak absorption occurred after the lunch meal (∼5 hours) in both breads with modest differences in peak absorption of isoflavonoids from SAB being only 1 to 3 hours faster than SB. Similar to early studies, peak absorption of microbial metabolites was significantly higher in metabolites after SB compared with SAB meal. These modest differences in isoflavonoid absorption resulting after the two different SB meals demonstrate that aglycones are readily absorbed in the small intestines. Thus, intestinal beta glucosidase and lactase phlorizin hydrolase activity appear to be proficient in liberating isoflavone aglycones for absorption. Standardized breads used in our clinical trial can in the future be tailored to favor absorption of isoflavone aglycones or metabolites to enhance health outcomes.
A number of soy isoflavone metabolites can be formed by the intestinal microbiota, a variable that is only beginning to be understood. Different proportions of isoflavone metabolites constitute the metabolic phenotype and most likely affect downstream biologic responses. Daidzein can be metabolized in sequence to DHD to equol or ODMA (36). Similarly, genistein has been reported to be metabolized into dihydrogenistein and 6′OH-ODMA (19, 36). Previous studies suggest that isoflavone metabolites such as equol may have greater antioxidant activity (37) and may be more estrogenic (38) than their parent forms, but the unique role(s) of specific isoflavones, isoflavone patterns, or metabolites in prostate carcinogenesis is very limited and warrants further investigation. A strength of the present study, unlike earlier studies of isoflavone absorption, is the inclusion of a comprehensive investigation of plasma and urine isoflavone metabolites (DHD, DHG, ODMA, equol, and 6′OH-ODMA) over a 24-hour period.
Early studies have characterized and defined daidzein-metabolizing phenotypes either by those who produce equol (14) or those who produce ODMA (19) or by their rate of isoflavonoid degradation (25). Moreover, previous studies (39) have identified bacteria responsible for O-DMA production is distinct from those that produce equol (40, 41). In our cohort of men, cluster analysis was used to elucidate similarities and differences among individuals who produced daidzein and genistein metabolites. Using this approach, we discovered that among equol producers (cluster 3 and 4) there are individuals who produce relatively high levels of ODMA and those who produce low amounts. Moreover, we observed a cluster (cluster 1) that did not produce terminal metabolites of daidzein (equol or ODMA) yet they had the highest level of genistein in plasma and urine. In addition, over the 20-week investigation, we observed a high intraclass correlation (equol 91%, ODMA 83%, and daidzein 89%) in these isoflavone-metabolizing phenotypes, which align with previous studies suggesting a high concordance (>80%) over time in Americans (42) and Japanese (43). Distinguishing these isoflavonoid-metabolizing clusters may help to explain interindividual differences and assist in identifying those individuals that might be more or less responsive to soy intervention, which has important implications for designing future cancer prevention trials.
Of the many purported benefits of soy, the most well-established benefit is lowering blood cholesterol, which is mostly attributed to soy protein, and which forms the basis for an approved FDA claim (44). Although no overall changes in blood lipids were observed in our cohort, a subset with untreated hypercholesterolemia at enrollment had a significant decrease in total cholesterol and LDL cholesterol. Our earlier studies with a similar SB demonstrated significant decrease in LDL and triglycerides in men with hypercholesterolemia (23). Platz and colleagues (45) reported a potential relationship between lower cholesterol or use of statins and inverse lower risk of prostate cancer–related mortality. The significant decrease in lipid parameters in response to soy and the associated prolonged PSADT in this same cohort was an incidental finding and a causal relationship would need extensive additional investigation.
Meta-analyses suggest that high circulating levels of IGF is associated with increased risk of prostate cancer (46) and predictive of advanced disease (47) However, dietary effects on IGF have been mixed. Earlier studies with rat prostate cancer lines treated with genistein demonstrated a decrease in IGF whereas dietary intervention trials with soy isoflavones in men with prostate cancer had shown no significant change in IGF (48) or increase in IGF (49). Although in our cohort there was no significant increase in IGF, there was a significant increase in insulin-binding protein 3 (IGFBP 3) with soy intervention. IGFBP 3 has been shown to inhibit the proliferation of prostate cancer cell lines independent of IGF by behaving as a potent inducer of apoptosis (50). Moreover, there was a concomitant decrease in the ratio of IGF to IGFBP-3 in 64% (16/25) of our patients.
In conclusion, food technology can be used to produce fully characterized food products to assess dietary hypotheses in cancer. We produced two SB products that can be easily incorporated into the diet of men consuming a typical Western diet on a daily basis. We have achieved a dose of soy phytochemicals in two slices of bread per day that will mimic typical soy intake in Asian populations. This study documents the adherence, safety, and bioavailability of isoflavones from two fully characterized SB products; data that are essential to enhance our understanding of potential mechanisms where SBs may affect biologic processes. Evaluation of plasma isoflavonoids and isoflavonoids in urine suggests that differences between the aglycone and glycoside composition in the SBs had a modest impact on the overall rate of isoflavonoid absorption. This study is the first to provide a comprehensive approach to characterizing isoflavonoid phenotypes using both plasma PK and urine steady states. We have identified four isoflavone metabolite–producing phenotypes. Strategies to identify metabolic phenotypes of soy isoflavone intervention are critical to help decipher heterogeneity in biologic responses among individuals in clinical studies. The tremendous collaborative effort invested in standardizing SBs for clinical trials have produced two novel soy foods with defined isoflavone profiles and optimized palatability that will serve as an excellent source of soy isoflavones for future large-scale cancer prevention trials.
Disclosure of Potential Conflicts of Interest
Y. Vodovotz has ownership interest (including patents) in U.S. patent 7,592,028. No potential conflicts of interest were disclosed by the other authors.
Any opinions, findings, and conclusions expressed in this article are those of the authors and do not necessarily reflect those of the Pelotonia Fellowship Program or of the National Center for Advancing Translational Sciences.
Conception and design: J.H. Ahn-Jarvis, S.K. Clinton, E.M. Grainger, Y. Vodovotz
Development of methodology: J.H. Ahn-Jarvis, S.K. Clinton, K.M. Riedl, S.J. Schwartz, Y. Vodovotz
Acquisition of data (provided animals, acquired and managed patients, provided facilities, etc.): J.H. Ahn-Jarvis, S.K. Clinton, E.M. Grainger, K.M. Riedl, S.J. Schwartz, G.B. Lesinski
Analysis and interpretation of data (e.g., statistical analysis, biostatistics, computational analysis): J.H. Ahn-Jarvis, S.K. Clinton, K.M. Riedl, M.-L.T. Lee, R. Cruz-Cano, G.S. Young, G.B. Lesinski, Y. Vodovotz
Writing, review, and/or revision of the manuscript: J.H. Ahn-Jarvis, S.K. Clinton, E.M. Grainger, K.M. Riedl, M.-L.T. Lee, G.S. Young, G.B. Lesinski
Administrative, technical, or material support (i.e., reporting or organizing data, constructing databases): J.H. Ahn-Jarvis, S.K. Clinton, S.J. Schwartz, Y. Vodovotz
Study supervision: J.H. Ahn-Jarvis, S.K. Clinton, G.B. Lesinski, Y. Vodovotz
This study was supported by NIH grants R21CA125909, 1R01CA169363-01, The Center for Advanced Functional Foods Research and Entrepreneurship (CAFFRE), The OSUCCC Molecular Carcinogenesis and Chemoprevention Program. This work was also supported by the Pelotonia Fellowship Program and the National Center for Advancing Translational Sciences Award 8UL1TR000090-05.
The authors thank the OSU CCTS Clinical Research Center, OSUCCC Biostatistics, and Nutrient and Phytochemical Shared Resources. The authors are especially thankful for all the patients who participated in this study.
Note: Supplementary data for this article are available at Cancer Prevention Research Online (http://cancerprevres.aacrjournals.org/).
Revision received June 30, 2015.
Accepted July 23, 2015.
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Cancer Prev Res November 1 2015 (8) (11) 1045-1054; DOI: 10.1158/1940-6207.CAPR-14-0465
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