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Wholesalers: Put Down The Cheeseburger And Slowly Back Away From The Plate – Michelle May, M.D.

Michelle May Interview

Ever heard of the freshman 15?

While you may be associating this weight gain phenomenon with the first year of college, the truth is that a wholesaler’s first year in the field is subject to the same perils.

And some wholesalers never recover.

In fact when I do goal setting with my clients they inevitably mention some degree of weight loss as a goal that they wish to achieve.

With that idea in mind I went out and found Dr. Michelle May.

In addition to being a physician and recovered yoyo dieter, Michelle May empowers individuals to take charge of their life and end chronic dieting and overeating without deprivation and guilt. She delivers her crucial and timely message with energy, humor, and insight that transform the way people view weight management.

Michelle is the award-winning author of Eat What You Love, Love What You Eat: How To Break Your Eat-Repent-Repeat Cycle (Greenleaf Book Group, October 2009).

Eat What You Love, Love What You Eat was awarded seven awards for publishing including Best Health Book, Best Body-Mind-Spirit Book, Best Nutrition Book, and Best Self-Help Book.

TIME.com called Eat What You Love, Love What You Eat one of the Top 10 Notable New Diet Books for 2010 (though Dr. May insists that it is actually a how-not-to-diet book).

If you’d like a FREE 20 minute coaching session to discuss your goals contact us today.

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Comments

  1. Comment from LinkedIn Mutual Fund Wholesaler Group:

    This is a great topic. Glad you brought it out in the light.

    Early in my External Wholesaling career, it took me a few months of branch Lunch Meetings at the wirehouses to figure out that as the provider of the office gravy train (me and my fund family) I needed to get in that office’s kitchen before the meeting and AHEAD of the “passengers” or else go hungry. Ever been there? You finish a short, to the point meeting with lots of heads looking down during your presentation as they contemplate to whether the Italian Sub you bought them needs a bit more dijon mustard? Then, to add insult to injury, you walk into the “break room” after the meeting to find the last sandwich is being polished off by the temp working in the cage? Wholesalers were the first to invent the soup kitchen, I’m convinced.

    So, initially I was losing weight wholesaling. But, then there were those Dinners of Yesteryear. Those intimate, small get togethers with the top producers that offered to rebalance the caloric intake lost during Lunch. Yes…steaks, au gratin potatoes, creamed spinach, tasty bread, wine and don’t forget the deserts.

    Thankfully, the expense account was trimmed back-and compliance rules tightened on group events and those dinners were a memory from a bygone era, for the most part. The new reality was a few reps out for lunch, few formal dinner meetings and Boston Market takeout to take back to the Marriott Residence Inn. (Watch out for their chocolate cake!)

    P.S. Another food memory…Anyone ever scrambled at 7:30am in a strange town to pick up food for the branch Breakfast Meeting to find that the assistant of the M/F Coordinator already took care of ordering and noew you have a huge spread with enough bagels and fruit trays to feed a small third-world nation?

    Thanks for the delicious memories!