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Our goal is to inspire those with food allergies to travel the world
Hi, and welcome to the food allergy magic podcast, where our goal is to inspire and help you travel the world with food allergies. Hi. My name is Lizzie Reynolds. I go by Pixie Lizzie on Facebook. Many of you know me.
Speaker 1:I started allergy free mouse, and now we are doing, the Disney Foodology Magic podcast. This is our very first episode, and I'm here with 2 of our agents that work at Platinum House, and I'm going to let them introduce themselves.
Speaker 2:Hi. I'm Charity. I'm a physician assistant in allergy and immunology. I have 3 children with, severe food allergies, and I'm an agent here with Lizzie.
Speaker 3:And I'm Kelly. I'm a mom. I'm an allergist immunologist, and I'm a travel adviser. I'm the mom of a former formerly peanut allergic child as well. Wow.
Speaker 1:So this is really exciting because we have, like, true blue people that are amazing in allergies. Along with that, they they both travel. So, I mean, this is like a beautiful dream dream. I I can't even imagine. The one thing, we wanted to do is, let you guys know that we're gonna have different guests on, we're gonna have different topics, and we wanna hear from you.
Speaker 1:So I'll recap that at the very end of the podcast. But for now, we wanna talk about the Disney news. Charity, you wanna do that?
Speaker 2:Yeah. Let's, dive into some exciting news. Each podcast, we're gonna touch on some different things in travel, in allergies, some things to keep you updated. Right now, the latest in Disney cruise line is that the treasure is gonna be, sailing our way soon, and, some of their new merchandise they revealed this week, regarding their maiden voyage and inaugural cruise. And, I'm excited to say that, we've been invited to be part of that cruise.
Speaker 2:So the 3 of us will be headed on that cruise. Part of their merchandise, they revealed include some teal ears, spirit jerseys launched by backpacks, plushies, and more. So we were excited about that.
Speaker 1:Yeah. I would love to have some more teal ears. I don't have any Disney Cruise Line teal ears.
Speaker 2:I know. So I I I think when we hit that cruise, we're gonna have to get some of that. So we can't wait to, share some, you know, we'll be on the first voyage. So we'll really get to check things out, for our listeners, not just, as far as the ship and and all the ins and outs of everything on the ship, but, check out the food and the offerings and, you know, that's part of what we do is investigate those things so we'll be able to report back, before anyone goes on that sailing. So we're really excited about that.
Speaker 1:And our favorite servers, not all of them, but a lot of them are gonna be on that cruise. We'll see Cindy and Latroy, and I don't think Munir is gonna be on there, but there's a list that goes on and on and on. And we've got some really special, things set up with one of the servers that we're gonna do.
Speaker 2:Yeah. I can't wait.
Speaker 1:I know. Right? Yeah. Let me see. What else do you guys, is there anything else in the mail, please?
Speaker 2:Yeah. Kelly, you're gonna be speaking at the FAIR conference, and we'll all be headed that way.
Speaker 3:That's right. I'll be talking about food allergy disparities at the FAIR conference in Washington, DC. I think I speak on October 18th.
Speaker 1:Yeah. Fantastic. I'll have a table there. Charity, you'll be there. And then after that, where do you go, Charity?
Speaker 1:What are you gonna do? You're gonna do the FACT?
Speaker 2:Yeah. So I'll be headed, to FACT, which, that's the other national organization that is, like, really near and dear to my heart. They do so much, education and empowering for food allergic families, with different, camps and summits that they hold. And so they'll be, doing a summit in Chicago, and I'll be headed there, with another agent in our group too. So we'll be representing Platinum House there, but, I'll be there as a support group leader, for the week or the weekend, but it's called a digital influencers summit, but, you know, it's basically bringing the whole allergy community together.
Speaker 2:So it's for everyone. It's for the medical community. It's for patients. It's for, people that have platforms on the Internet, but it's basically trying to bring everyone together so we all can be on the same page to have a greater impact all over. So, it really is for everyone, so don't let the name kind of make you think it's not for you.
Speaker 2:It's really for everyone. So I'm excited. I'll be there for the weekend. And then I'll be going to the Global Food Industry and Research Summit. I was invited to stay on and, be part of that and speak.
Speaker 2:And, that's a really neat opportunity to represent the food allergic community as a consumer. So I'm really, excited to be part of that, and and represent all of you. So it'll be interesting, and I'll be able to report back on that. So if you're interested in, that summit, for a fact, that weekend summit, you can go to food allergyawareness.org, for more information on that.
Speaker 1:Right. And then FAIR, the FAIR conference, it's the food allergy research and education.
Speaker 2:Yep. That's another great conference. So that's Washington DC, October 18th. That's another great conference. So
Speaker 1:And then, Kelly, what are where are you speaking again?
Speaker 3:Then I'll be speaking in Boston at the American College of allergy, asthma, immunology. I'll be doing a few talks. It's the annual meeting. So it's where allergists and immunologists and physician assistants and nurse practitioners and other healthcare providers to take care of patients with food allergies and other allergic conditions come together once a year for all the latest updates and for education, networking. So, I always learn a lot at that.
Speaker 3:And and, if you are involved in health care, consider going to the meeting. It's, it's you can go to acai.org/annualmeeting if you'd wanna sign up for that, and that's in late October in Boston.
Speaker 1:I'm gonna ask our doctor Silvers at Aspire Allergy here in Austin if he
Speaker 2:if he's going. So that was our news.
Speaker 3:That's our news.
Speaker 2:In our mailbag, each podcast, we're gonna do questions from our listeners. And this one is, we wanna ask you, Lizzie. This came in. What's so special about booking with Platinum Mouse? You know, there's other agencies out there.
Speaker 2:There's actually other people that say that they do food allergy travel planning, but what's so special and significant about Platinum House? You know, why should someone book with Platinum House?
Speaker 1:Well, there's several there's several reasons. First of all, we don't charge planning fees, which a lot of agencies do. The other thing is, I cruise about 5 to 6 times a year. I go on the cruise ships to find certain servers. You'll see them people will comment like, oh my god, there's Latroy or there's Cindy or there's Kendall, all these different servers.
Speaker 1:I keep up with what ships they're on. I keep up with, gosh, what kind of offerings they have in their popcorn in front of the the movie theaters. What they're doing with the Dole Whip, if they have Dole Whip, if they've moved it. Their soft serve, you know, I take pictures of that. Their cones changed recently, took pictures of those.
Speaker 1:I go in and try to just keep everybody informed so it's not a guessing game when they get on board. But one other thing that's really important, is that these people take excellent care of, our clients. And so when I go on, I just don't simply say, hi, Latoya. How are you doing? Or, hey, Cindy.
Speaker 1:How are you doing? I take care of them. And I hope you guys understand what that means, but I, like, really take care of them. And, I I I do little special things for them. Another reason is going to Walt Disney World.
Speaker 1:I always go to the 1st Mickey's Not So Scary Halloween party. I always like to re you know, report on the food offerings, and how the teal tokens work, that kind of stuff. That's very important. It's important to know how the club levels work. I've stayed at every Disney club level resort.
Speaker 1:I can tell you some are better than others. Some I wouldn't ever send a client to. They just work differently. And then some are so amazing. Do they need a villa?
Speaker 1:You know, some people were terrified. Like, the first time I went to Disney, I had a car full of food. I only used Amy's goddess dressing, a bag of lettuce, and an apple, and I cried the entire time. That's how I started the whole thing. I thought everybody needs to know about this, you know, because there's nothing out there before.
Speaker 1:So that's really important that you know, if someone has a peanut, a trina, and a shellfish allergy, they don't need to have a kitchen unless you can talk to them on the phone and you can tell that they're very nervous and they don't eat out at restaurants. If it's within their budget, sure. They can get a little villa. They can have that backup kitchen just on the on in their back pocket, you know, to know that I can take care of this if, you know, if I if I don't feel comfortable. And then some people don't have that luxury of having a big budget, and so they may wanna stay somewhere that's more cost effective, like a value resort.
Speaker 1:We can tell them the best value resorts, not just based on the food allergies that they can find in the food courts, but, like, which one is on the skyline? Or if they wanna go eat dinner and they're on day off and they wanna go eat over in the boardwalk, we can tell them where to go. If they have little 2 year olds, and they're gonna come back and take naps, and they've got a budget that allows it, stay at the contemporary. Stuff like that that we've all walked through. We go and we take pictures of the food allergy offerings at the kiosks for snacks, and if they change, if the popcorn changes.
Speaker 1:I remember the day that, churros came in to the Magic Kingdom that had peanuts on them, and they were offered over in the Dumbo section. And we went there just for that, because it was so important to so many families. My husband did a whole video on it, did a taste experience on it. They were horrible. I don't know why they did it, but, or I mean, why they offered them.
Speaker 1:Anyway, just that's just a little handful of why you wanna book through us, and it's it's a no brainer. We I go probably to Disney, I would say 10 times 8 to 10 times a year. Just to check up on stuff because that's my job. And, you ladies do as well. You guys go a lot.
Speaker 1:So it's a no brainer to book through us. It doesn't cost anything extra. I mean, my gosh, why would you wanna have to do all this research? But again, you can book through us and you can do your own additional research at the same time, and then kinda, kind of check and see what our, experiences and our recommendations are, and check them with your little list. I'm sure people do that all the time.
Speaker 1:So anyway, that's, the big difference about booking through us.
Speaker 2:Thank you. We encourage all the listeners to send in their questions. We wanna hear from you. So please, for future episodes.
Speaker 1:Absolutely.
Speaker 3:And so usually, we'll have a guest, but today, our guest is Lizzie. And Lizzie started Platinum Mouth, and we wanna hear your story and what motivated you to start it. So tell us about why you started a travel agency that focuses on food allergy and how you did it.
Speaker 1:Sure. My daughter now is 20, but when she was 4 she was born in 2004, and that was the year, if you look at food allergies, they spiked. No one really knows why, but they spiked. Like, I think maybe someone might have known of a peanut allergy, but all these new allergies were were just, you know, hitting all these kids. And, I was terrified.
Speaker 1:I never took her to restaurants. And she, at that time, she was allergic to dairy and to eggs. And, I had a friend who had a child that was allergic to peanuts. She's like, oh, we go to Disney all the time. It's fantastic.
Speaker 1:You gotta go and go, oh, look. This is gonna be crazy, y'all. I don't know if either one of you have ever heard this. I said, I'm not a Disney person. Look at me now.
Speaker 1:Don't ever say never right now. And she worked on that Because we were in nursing class. So she worked on me since she was 1, 2, 3. She was 4 years old. I said, okay.
Speaker 1:I'm gonna take her to Disney. And I packed the car up when we went. And, I I'll never forget the chef's getting down on on her level and saying to her, so what do you like to eat? And I was terrified, you know, and I had all this food and they would bring out food and I was really nervous, but I just had to trust it and I trusted it. And then it got easier and we went to another restaurant and it got easier and we went to another restaurant and then the buffets are like, Oh, she can't eat off the buffet.
Speaker 1:We'll make her something fresh in the back. You're like, Oh my God, they really get it. You know? So, that was a wonderful experience. We cried on the way home, my daughter and I, and we took pictures with the princesses and Mickey Mouse and everything.
Speaker 1:And so we get back to Atlanta, Georgia after crying and my husband tells, asked me, I don't know, 6 months later, when, what do you want to do for like, and I forgot what the occasion was because the occasion was really going to see chefs. And I go, I just want to go back to Disney. It's a vacation like I've never had. And so we went back to Disney and this time was different for me, and it wasn't planned this way at all. But I would cry, and I was just so overjoyed by these chefs.
Speaker 1:This is this is how bad it was back then. If you went to McDonald's and you said, do you have dairy in your French fries? They look at you and they say no, but they do. She had anaphylaxis at McDonald's when she was 2 years old. I thought, I want her to be, well, 3.
Speaker 1:I want her to be like normal and just have a French fry. And she had full blown anaphylaxis because it has beef and dairy in them, but nothing was labeled back then. So to go here and have these chefs do this amazing stuff. So I was so excited to see them. And so we go, and we're at chef Mickey's, Tusker House, couple other places.
Speaker 1:And I took pictures of the chefs because they were more I was there to see them, not Mickey Mouse. I mean, to see my daughter with with Mickey and the princesses was great, but I was really there to see those chefs. And so I took pictures of them and were bawling and crying on the way home again. My husband's like, My God, what am I going to do with you girls? This is a long ride back to Atlanta.
Speaker 1:And we were kind of laughing but crying again, you know? And so he came home from work one day, and I had the whole wall of our kitchen with these little post it notes about soy allergies, and then all these notes that I had taken, dairy allergies, peanut and tree nut, egg, and quick service. And I said, I want you to build me a website. And he's like, oh, okay. So we built it, which sadly, and I hate to say this because this happens to a lot of people, I've neglected it over the years because I started, you know, pixielizzie, but allergy free mouse was was my baby.
Speaker 1:I'm gonna go back, reimagine it, post tons of stuff on it, have our podcast on it, and it's gonna be called, Disney Foodology Magic. But we'll still have, you know, the the site will be the same, the one so so people will recognize it as Disney, you know, feed allergy magic and allergy free mouse. So, that's how I started it. And I was a Montessori teacher for 22 years. And, my mom said to me when I I retired and I thought I'll just be the room mother and make all the treats because, you know, nobody knows what to do.
Speaker 1:And so I'll do that and she can't eat. And so my mom goes, you know, you really ought to become a travel agent. And I kind of scoffed it off. I was like, a travel agent? Like, really?
Speaker 1:She's like, yeah. And I was like, And the more I thought about it, and then she worked on me some more. And she's like, look, you're gonna be a teacher and you're gonna teach these people how to go to Disney and feed their kids. I'm like, okay, great. I'm I'm signing up.
Speaker 1:So I joined an an agency. And, it was wonderful. And I kinda taught myself the my own ropes and, figured out how to book trips and all that kind of stuff. And then it came to the time for me to just start my own agency. And I really had the vision of having food allergy moms that have become travel agents do this.
Speaker 1:It's a really hard thing to to find people that can do both. Because it it there's a lot of anxiety in it, honestly. You'll talk to moms that have their kids have never eaten in restaurants. You've gotta have a really calm, soothing attitudes towards them and hold their hand. You know, they're pulling up their anchor and they're getting out there for the first time.
Speaker 1:And like when I met you, Charity, at the fair conference, you said, I can really do this. I'll never forget them. Like, yes, you can. You really can. You know?
Speaker 1:So that's how, I started it all. And you 2 lovely ladies have joined and wanna do the podcast, which is fantastic. And we're gonna have other agents that work at Platinum House. Come on. Some might talk about multiple allergies and, autism or, you know, they might have different, special needs and they can come on and talk about their stuff, you know, and what their clients are going through and how they help their clients, stuff like that.
Speaker 1:So I just think this is a wonderful thing, and I'm so glad you guys are doing it and that the 3 of us are gonna do this together. It's really fabulous.
Speaker 2:Oh, thank you.
Speaker 3:Yeah. And I'm so happy you've done it. You know, as an allergist, I see, like, families with food allergy every day, and, you know, my first job is to help those families keep their child safe. But what I hate to see is how much it affects people's quality of life and the anxiety and the fear, and missing out on things, not going to restaurants, being afraid to travel. So I think it's so awesome that you can empower families to go make these memories and and have a great time with their kids despite having food allergies and to do it while they're safe.
Speaker 1:Yeah.
Speaker 3:So I'm so happy that I have joined this agency because I love being a travel agent, but now it's even more meaningful, and it kinda ties together with my other job. That's fantastic. What is one of your, like, most memorable clients or stories that of of a family you helped with food allergies?
Speaker 1:Well, I'll do I'll do a Walt Disney World one. I have lots of them, first of all. So I'll probably tell more every, episode that we do of this because I've been doing this for over 10 years. I mean, I have so many stories. But I would say I'm gonna start with Charity because she's here.
Speaker 1:I was at the fair convention and I had my book out with the chefs at the table and, the little allergy picks in some photos, some photos didn't because a lot of the, the restaurants didn't use them back then. And, she came by the table and she looked at me. I'll never forget the look you gave me. You go, I can really do this? I can really do this?
Speaker 1:And I go, yeah. And so we talked, you contacted me, you went to Animal Kingdom Lodge. I still have the picture of you with the chef that, you guys made the beautiful card, she made you the beautiful food. And then, our our kids did the fact summer camp together. Yeah.
Speaker 1:And we reconnected doing that. Not that we ever, like, disconnected, but then you've been on all these cruises. You're like, we're gonna do cruises next because you're you you love to travel. And so this is real important for you. And then you called me, what was it like a year and a half ago, and said, I wanted, I want to become a field trip traveler.
Speaker 1:And you're like, please come. You've got Kelly with you. And I'm like, oh my God, this is great. It's fantastic. So that's my Walt Disney World story.
Speaker 1:We start with the Because You're Here Charity, but I have, I have other ones. So if you're watching this and, and, and your child has an amazing story, I'll, I'll be, making sure to talk about them. You know, I'm not leaving anyone else. The other one on Disney cruise line, and this is near and dear to my heart, why I love Disney cruise line, is I was at the fair convention and this woman comes to my table and she says, Lizzie, you don't know me because we've only talked on the phone, but you booked a Disney, Alaskan cruise for us. And I said, yeah.
Speaker 1:She gave me her name. I go, yeah, how did it go? She goes, well, I never called you to tell you. And I'm like, oh, got my heart sank. And I'm like, well, what happened?
Speaker 1:Do you know? Kind of like my little lips start to quiver, you know? She goes, oh, no. No. It's it's fine.
Speaker 1:Wait till you hear the story. And I go, okay. She had, a daughter who's 20. I believe I'm I hope I'm not getting that age wrong, but around 20. And, the chef came out.
Speaker 1:She's probably adorable. The chefs usually don't come out. Came out and said and she was allergic to egg, and only egg. And he came out, goes, I'm gonna make you some elk with a reduction and over pilaf and some other stuff. Really simple.
Speaker 1:And she didn't feel well when she was eating it. She goes, mom, what? I can't eat more. I'm gonna I'm gonna have a reaction. And so she took, I believe, some Zyrtec or Benadryl.
Speaker 1:I'm not sure what she took. And I don't wanna give anyone any kind of advice to take either one if you think you're having anaphylaxis, but this is her story. And so they went down to the, to the little ship, medical station and they watched her for several hours and she was fine. And she went back to the room. The chef came out, the captain, everybody, the the main, you know, the head server of the whole dining room came out and they said, we can't find where the egg was.
Speaker 1:We, you know, we're kinda worried that maybe, you know, you might have another algae. We cannot find where the egg is, and we know what how we've produced this. It's elk, it's wine, and it's pilaf. Right? And maybe some broccoli or something.
Speaker 1:And, she's like, it's okay. And they choose fine the rest of the cruise. They made her food, she was fine. Well, she gets home and she gets a call from Disney Cruise Line. And Disney Cruise Line goes, do you have a couple of minutes?
Speaker 1:We need to talk to you. And it was special special diets, special services. And they said, we were really concerned about where the egg came from because it was her only allergy. And so we looked at the beef, we looked at the wine, we looked at the pilaf. Well, lo and behold, we didn't know this.
Speaker 1:But half the world's wines are decanted over crustaceans and eggshells. And we found out. But we're calling to tell you because your daughter's gonna be turning 21 soon. She may wanna have a glass of wine. She needs to do the research on what is safe for her to drink.
Speaker 1:She told me that at the table, I just started bawling. Oh. Because that's why I love Disney. Yeah. You don't have to do that.
Speaker 1:I can't imagine any other cruise line doing that. You know, seriously. Yeah. And I don't mean to cry, but y'all get to know me. I cry a lot.
Speaker 1:Anyway, because it's wonderful stories. So those are, my two favorite Disney cruise line, and I've got adventures by Disney stories, but I won't get into those. But we'll do that in another time. Anything else?
Speaker 3:And so you said you've been doing this for 10 years. So what changes have you seen in the travel agency? Is it getting better for a patient or clients with food allergies? Do you think it's easier to travel now than it was when you first started?
Speaker 1:You know what? It's it's changed a lot different ways. Disneyland used to have allergy binders. They removed them during COVID. They have not brought them back.
Speaker 1:I'm going to talk to the, president of Disneyland when, I go to earmarked, which is on 16th, at Walt Disney World. I'm gonna sit down and talk with him and tell him, like, you can't navigate that way. And, he comes from a family that has restaurants in Chicago. So hopefully, also being Disney, he'll be open minded and he may not even know, you know, that that they took all the binders away from the quick service and from the snack kiosks. That's made it harder, much harder.
Speaker 1:And then Disney World on the other hand, it's pretty much gotten easier from one aspect, from when I very first when I first started, is that they weeded out the chefs by all these years that really don't wanna do this. They're they're pretty much gone. Like they really are, you know. Some of them go above and beyond, like chef TJ, to make these extravagant dirt desserts just for little kids. So it's gotten easier that way.
Speaker 1:One thing that's gotten a little bit harder, I think, and it's not Disney that did this, but it's, it's the food industry when sesame, became a top allergen. Okay. Instead of labeling it, they just said, oh, we're just gonna throw it in stuff. Yeah. One of the rudest things I've seen the food industry do.
Speaker 1:I don't know if I've ever seen anything that rude. You know, I mean, honestly, you know, that made it, that's made it a lot harder for clients that are managing that sesame allergy. So what I tell a lot of those clients is if you've got that kid that loves hamburgers or hot dogs or, and you need that bun, take it with you. Take your go to bun, put it in a, you know, little Ziploc baggy or one of those Gladlock, you know, little clamshell containers and take it with so that's a little hard, but that's not Disney, you know? Disney Cruise Line is just so wonderful.
Speaker 1:It's like Disney World. It's it's just so amazing. I think it's gotten easier for me because I've sailed over 30 times. So I really know a lot of these servers. And, I don't know.
Speaker 1:I just I I just think it's a beautiful wonderful thing. We also do sandals and beaches. And that has gotten easier at Turks and Caicos because I know the chefs and I can email the chefs directly. And at Negril, I went to Ocho Rios because the closest hospital is 40 minutes away. So that's like a no brainer.
Speaker 1:You're not going there. We really wanna discover Mexico. I think it's a long time that, you know, people have been calling, you know, contacting me for gosh, years wanting to go down there and they go down there and some have good experiences and some don't. So I'd like to do that and hopefully it can take some agents down there. Universal Studios.
Speaker 1:You know, Universal Studios is a mixed bag. I don't know how else to say it. If you wanna go there, just experience it. It's it's fantastic. There's only several restaurants I would really eat at with food allergies.
Speaker 1:I don't know how you feel about that charity because I know you've been.
Speaker 2:Yeah. We had a great time and we navigated well and we navigated fine, but I wouldn't go there for the food like you go to Disney for the food. But it it's manageable. We also had a car, so we ran over to Disney for some extravagant a couple a couple meals. We saw chef TJ while we were there, and we all had the kids had their Harry Potter sweatshirts on because we had come from the park.
Speaker 2:So I think it was a little bit blasphemous maybe. But, the
Speaker 1:dark side of Orlando. No.
Speaker 2:Maybe we shouldn't have done that, but we did. It was late at night.
Speaker 1:But, yes, we love to see you anyway.
Speaker 2:Yeah. So but no. But, yeah, we managed. But I I agree. It is it's it's different.
Speaker 2:But, we we had a good trip one
Speaker 1:time.
Speaker 2:So yeah. Awesome.
Speaker 1:Do you guys have any other questions for me?
Speaker 2:Oh, yeah. We have lots of questions for you, but maybe for the sake of time.
Speaker 3:We'll save them for our future episodes.
Speaker 2:Yeah. We'll save them for a future episode.
Speaker 1:In the meantime, if you wanna contact us with questions, ideas, wanna book a trip, we'd love to hear from you. I am, well, you can go to my Facebook page, and it's Pixie Lizzie, magical foodology travel agent. And you can email me at lizzie@pixylizzie.com. And Charity, you are?
Speaker 2:I am Platinum Mouse Vacations by Charity on Facebook, or you can reach me at charity@platinummouse.com.
Speaker 1:K.
Speaker 3:And I have a travel blog. So you can find me on Facebook at after all travel blog, and you can email me at kelly@platinummouse.com. I have multiple Facebook groups. So if you're interested in concierge sailing or adventures by Disney, Alaska sailings, I have Facebook pages for that. If you email me, I can share them with you.
Speaker 3:And if you're a physician who loves Disney cruise line, I also have a Facebook page called DCL Docs, where doctors who love Disney cruise line give each other tips and trip reports.
Speaker 1:K. Until next time. That was a great first episode y'all. Until next time. See you later.
Speaker 1:Bye bye. Bye. Please don't forget to subscribe, rate, and review our podcast, and please join the Disney Food Allergy Magic Group on Facebook.
Speaker 3:This podcast is not intended to provide any individual medical advice to our listeners. We do hope that our conversations provide evidence based information and help you prepare for allergy safe travel. Any questions pertaining to one's own health should always be discussed with their personal physician.
Speaker 1:And remember, while we aim to provide useful information, our opinions are our own and not affiliated with Disney, Walt Disney World, Disney Cruise Line, Disneyland, Adventures by Disney, any Disney company, any Universal Studios company, Sandals and Beaches, or any other travel location that we discuss on this podcast. See you real soon.